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Instant Pot Mexican Lentil Soup

Instant Pot Mexican Lentil Soup

Instant Pot Mexican Lentil Soup

1 T. olive oil

2 onion peeled and finely chopped

2 peppers descended and finely chopped

3 carrots peeled and finely cubed

1 bay leaf optional

1 tsp. garlic puree

1 1/2 tsp. smoked paprika

1 1/2 tsp. ground cumin

Chili to taste

1.5 C. green lentils picked thru and rinsed

3 cup vegetable stock

2 X (14 oz) finely chopped tomatoes

Salt

6 T. chopped coriander leaves (cilantro)

 

Switch the Instant Pot on to the sauté setting. Add the oil to the Instant Pot insert and sauté the onions, peppers, carrots and bay leaf (if using) for 4-5 mins until the onion is soft. Switch off the heat and stir in the garlic, paprika, cumin and chilli. Mix in the lentils, vegetable stock, tomatoes, and salt. Cover your Instant Pot, set the vent to ‘sealing,’ select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins. When done allow the pot to NPR for 15 mins before releasing the rest of the steam using quick release. Stir in the coriander (cilantro), adjust seasoning and serve.  Serve as soup, or drain with slotted spoon and serve in tortillas.

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

1 T. olive oil

1 small yellow onion, chopped

1-pound lean ground beef

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 T. Italian seasoning

1 teaspoon garlic powder

1 1-pound box medium shell pasta

1 24-ounce jar marinara sauce

3 C. water

1 1/2 C. heavy cream

1 C. shredded Parmesan cheese

 

Turn Instant Pot to sauté setting and wait for the display to turn to HOT. Add olive oil and onions and cook until slightly soft. Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn’t stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEL. Add shells over ground beef, then add the marinara sauce and water. Do not stir but press lightly with spoon to ensure pasta is completely covered with sauce and water. Place lid on Instant Pot, close, and make sure vent is set to SEALING position. Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta. When pressure cooking is done, do a quick release, then remove lid and hit CANCEL to turn cooker off. Stir in heavy cream and Parmesan cheese and serve.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 medium onion diced

1 bell pepper diced

3 celery stalks diced

3 cloves garlic minced

1 pound dry red kidney beans

1 tsp. salt or more to taste

1/2 tsp. black pepper

1/4 tsp. white pepper (optional)

1 tsp. hot sauce (I used Texas Pete.)

1 tsp. fresh thyme or ½ tsp. dried thyme

2 leaves bay

7 C. water

1 pound chicken andouille sausage cut into thin slices

10 C. cooked rice

 

Add all ingredients, except for sausage and rice to the Instant Pot. Place the lid on, lock it, and set to manual high pressure for 28 minutes. At the end of the 28 minutes, use the quick release method (release the valve). When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid. Run the lid under cold water and set aside. This will help the Instant Pot to re-seal. Add the chicken andouille sausage, place the lid on and lock it. Use the manual setting at 15 minutes high pressure and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI. You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid. Serve the bean mixture over a C. of cooked rice.

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Sauce:

2 tsp. sesame oil

2 T. garlic minced

2 T. ginger paste

1 C. low sodium soy sauce

2 tsp. sriracha

1 1/2 C. water

1 C. brown sugar

¼ C. hoisin sauce

3 T. oyster sauce

½ tsp. black pepper

 

60 homestyle meatballs

1 C. green onions sliced

2 T. toasted sesame seeds

 

Instant Pot Directions: In a large bowl mix all sauce ingredients together and stir well. Add frozen meatballs to an instant pot liner and pour sauce over the top. Place lid on instant pot and lock into place, set valve to sealing. Cook on manual pressure for 10 minutes Quick release pressure Remove lid, and hit the “cancel” button, then hit the “sauté” button Cook on “sauté” mode, stirring regularly, to reduce the sauce, cook until it reaches desired thickness, 5-10 minutes Once desired thickness is reached for the sauce, remove from instant pot to serving dish, and garnish with toasted sesame seeds and green onions Serve immediately over cooked brown rice.

 

Slow Cooker Instructions: Add all sauce ingredients to the slow cooker and stir well.  Thaw pre-cooked meatballs, or partially thaw them. Or use fresh (raw) meatballs. Add meatballs to the slow cooker, and cover with a lid.  Cook on high 1.5 – 2 hours (for thawed cooked meatballs) or low for 4 hours. If using raw meatballs, increase cooking time to 2-3 hours on high and 5-6 hours on low.  If when cooking time is up, sauce has not reached desired thickness (unlikely), reduce sauce by cooking it over medium-high heat on a stove top.  When done cooking, garnish with sesame seeds and green onions

Instant Pot Lentil Soup

Instant Pot Lentil Soup

Instant Pot Lentil Soup

1 medium onion, chopped

2 large carrots, chopped

2 small celery, chopped

2 C. green or brown lentils, rinsed & drained (uncooked).  Red Lentils OK, but reduce cooking time by 14 minutes.

28 oz can diced or crushed tomatoes, low sodium

2 tsp. cumin

2 tsp. oregano

1 tsp. salt

Ground black pepper, to taste

2 bay leaves

2 bouillon cubes + 10 C. water or 10 C. veggie stock, low sodium

11 oz box of spinach or kale

1 large garlic clove, grated

Parmesan cheese, for serving

 

In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin. Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell. Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.  Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.

 

Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 C. of water for 20 minutes. Do quick release, then add spinach and garlic.

Instant Pot Proofed, No Knead Bread

Instant Pot Proofed, No Knead Bread

Instant Pot Proofed, No Knead Bread

2 C. all-purpose flour

1 C. white whole wheat flour, or regular whole wheat flour

2 teaspoons kosher salt, not regular table salt

1/2 teaspoon yeast, I use fast rise yeast

1 1/2 C. lukewarm water

 

Whisk together flours, salt, and yeast in a bowl (one that will fit on the trivet in your instant pot, 1 1 ½ qt. glass pyrex bowl). Stir in water until dough comes together in a shaggy mass. Don’t stir it too much! Cover the bowl with plastic wrap and place in your Instant Pot on the trivet set down inside. Set Instant Pot to the “yogurt” setting (about 3.5 hours). When the time is up, place a Dutch oven (or similar oven-proof pot) in your oven and set to 450 degrees. Turn dough out of bowl onto a well-floured surface. It will be very sticky, and you may need a spatula to scrape all of the dough from the bowl. Form dough into a ball with floured hands. Loosely cover the dough ball with plastic wrap while your oven preheats. When the oven reaches 450 degrees, carefully remove the pot from the oven, place a small piece of parchment paper on the bottom of the pot, and set the dough on top of the paper. Cover and bake for 30 minutes. Remove the off the lid and bake an additional 7-15 minutes or until golden brown.

Instant Pot Pineapple Skirt Steak

Instant Pot Pineapple Skirt Steak

Instant Pot Pineapple Skirt Steak

 

3/4 cup pineapple juice or pineapple juice blend

1/4 cup soy sauce

1/2 teaspoon freshly ground black pepper

1 1/2 pounds skirt steak, sliced about 1/4 inch thick against the grain

2 scallions, green parts only, thinly sliced, for garnish

 

Place the pineapple juice, soy sauce, and pepper in the inner pot and stir to combine. Add the steak and stir to coat it with the sauce. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 12 minutes. When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)  Press Cancel and remove the lid. Remove the steak from the inner pot.   Serve warm, drizzled with a spoonful of the sauce and garnished with scallions. Pineapple Skirt Steak and cooking liquid will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, place the steak in a pot, add cooking liquid to cover the bottom, and warm on the stovetop over medium-low heat, stirring occasionally, for about 5 minutes. Note: To cut against the grain, slice perpendicular to the muscle fibers running through the steak.

Instant Pot Dump and Start Alfredo

Instant Pot Dump and Start Alfredo

Instant Pot Dump and Start Alfredo

 

1 1/2 cups chicken broth

1 1/2 cups heavy cream

1 tsp minced garlic dried

salt and pepper to taste

1/2 lb dry linguine noodles broken in half

3/4-1 cup parmesan cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I’d recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release. Let the noodles and sauce sit for a minute or so. This is very important. Your cheese will not melt into the sauce if it doesn’t cool for a minute or two. Gradually stir in the parmesan cheese. It’s ready to eat, Enjoy!

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

1 1/2 cup chicken broth

1  cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

8 oz dry ziti pasta

1 cup red pasta sauce

1 cup parmesan cheese shredded

1/2 cup mozzarella cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release. Add the red pasta sauce to the Instant Pot and give it a stir. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.

Enjoy! Recipe Notes:  This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Instant Pot Fried Rice

Instant Pot Fried Rice

Instant Pot Fried Rice

2 cups Long Grain Rice, uncooked

2½ cups Vegetable Broth

2 Carrots

3 tablespoons Extra Virgin Olive Oil

½ cup Frozen Peas

2 Medium Eggs

Salt & Pepper to taste

 

Add rice and vegetable stock in your instant pot. Mix so the rice is spread around evenly. Throw in diced carrots and close the lid. Instant Pot Settings: turn the vent to “SEALING” position, press “MANUAL” and adjust the time to 3 minutes. When the instant pot finished cooking, press “CANCEL” button. After 10 minutes, release the pressure manually. Now mix the rice, it will be quite sticky but it should change its texture and lose quite a lot of its stickiness. Move the rice to a side and press the “SAUTE” function. Add oil and frozen peas and sauté for about a minute before mixing everything together. Make a well in the middle of the rice and add beaten eggs. Stir the egg into rice and fry everything together for a further 1-2 minutes before turning off Instant Pot completely. Taste it and if needed, season with salt and pepper. Notes: Remove the inner pot from the instant pot body in order to stop cooking/burning the rice after you are finished.

Instant Pot Egg Bites

Instant Pot Egg Bites

Instant Pot Egg Bites

6 eggs

1 c cheese shredded

1 shallot diced or 2 T. diced onion

1/3 c spinach fresh, diced

1/2 c bell pepper diced, any colors

1/4 tsp salt

1/4 tsp oregano

 

On the stovetop in a pan, med. heat, add shallot/onion, diced fresh spinach, and diced bell pepper, cook for about 2 minutes just until moisture is cooked out. Scramble 6 eggs in a bowl, add vegetables you cooked briefly on the stovetop. Add cup of shredded cheese, any hard cheese works, we use swiss.

Add salt and oregano if desired, whisk all ingredients together with a fork. Spoon or put mixture into a measuring cup and pour egg into egg bite mold. Will fill all 8 spots evenly, just below rim. Cover egg mold with foil. Add 1 1/2 c water into your pressure cooker. Put egg mold on to a trivet with handles and lower down into pot. Close lid and steam valve and set on pressure high for 8 minutes. Allow to naturally release steam for 4 minutes, let out rest of steam and lift trivet with egg mold out. Remove foil and pop egg bites out of mold and on to a plate. Serve and eat immediately for best taste!

Instant Pot Taco Pasta

Instant Pot Taco Pasta

Instant Pot Taco Pasta

2 pounds ground sirloin

¾ cup taco seasoning I prefer Old El Paso

1 can diced tomatoes 14.5 ounces, with juices

2 cans diced green chiles 4 ounces each

3 cups unsalted beef stock

1 pound farfalle

2 cups Mexican style cheese shredded

 

Press the ‘Sauté’ button on the Instant Pot. Ensure that the ‘Sauté’ heat level is set to ‘More’ and allow the pot to warm up for a few minutes. As soon as the digital display reads ‘Hot’, add the ground sirloin to the pot and sauté continually breaking up the meat into equal pieces until it is fully cooked. Add the taco seasoning, diced tomatoes with juices, and green chilis to the Instant Pot and mix them into the ground beef. Continue cooking for another minute. Cancel the ‘Sauté’ function, then add the beef stock to the pot and mix it into the meat. Layer the pasta on top of the beef and, using a large spoon, gently push it down into the beef stock so that most of it is submerged and damp. Close the Instant Pot and set the pressure release valve to ‘Sealing’ and then set the pot to ‘Manual’ or ‘Pressure Cook’, High Pressure with a cook time of 3 minutes. Once the cook time has completed, allow for a 2-minute natural pressure release (NPR). Release any remaining pressure after the two minute NPR has completed. Open the pot and then mix in the cheese until it has fully melted into the pasta. Serve and enjoy!

Instant Pot Creamy Sausage Rigatoni

Instant Pot Creamy Sausage Rigatoni

Instant Pot Creamy Sausage Rigatoni

2 tablespoons olive oil

1 medium yellow onion chopped

3 cloves garlic minced

2 tablespoons white wine vinegar

1 pound Italian sausage

1 teaspoon kosher salt or to taste

¼ teaspoon ground black pepper

1 large red bell pepper(s) chopped

 

3 cups water

1 pound rigatoni pasta

1 jar marinara sauce 24-ounce

 

½ cup heavy whipping cream

½ cup parmesan grated

 

Italian parsley fresh

parmesan shredded or grated

 

Sauté Onion: Turn on ‘Sauté’ and adjust the heat level to ‘Normal’. Allow the pot to heat up until the display reads ‘Hot’. Add the olive oil and allow it to heat up. Add the diced onions to the pot and toss until thoroughly coated in the oil. Sauté, tossing occasionally, until they become soft and translucent. About 3 to 4 minutes. Add Garlic: Add the minced garlic to the pot and continue to sauté for another 30 seconds.

Deglaze Pot: Deglaze the pot with the white wine vinegar and cook until it almost completely evaporates. About 1 or 2 minutes. cook the SAUSAGE. Add Sausage: Add the Italian sausage to the pot and cook, breaking it apart into smaller and smaller pieces as it cooks. Continue for 4 minutes. Add the salt and pepper and mix into the sausage. Continue cooking until cooked through, about another 2 or 3 minutes.

Add Bell Pepper: Add the bell pepper and mix into the sausage. Cook for another minute or two, tossing occasionally. Turn off ‘Sauté’. add the PASTA & SAUCE. Add Rigatoni: Add the water to the pot and deglaze the bottom of the pot once more. Then layer the rigatoni pasta over the sausage and, using a large wooden spoon, push it down into the water as much as you can. Add Marinara: Pour the marinara sauce evenly over the top of the pasta. Do not mix. set the COOK TIME. 7-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and set the pot to cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 7 minutes. 2-Minute NPR: Once the 7-minute cook time has completed, allow for a 2-minute Natural Pressure Release. When the 2-minute NPR has finished, release the remaining pressure and then open the pot. add the CREAM AND CHEESE. Add the heavy whipping cream and parmesan cheese to the pot and mix them into the pasta. Allow the pasta to sit on ‘Keep Warm’ for 5 to 10 minutes to allow the sauce to thicken. Serve and enjoy!

One Pot Chicken Lo Mein

One Pot Chicken Lo Mein

One Pot Chicken Lo Mein

3 cups chicken broth

1/4 cup soy sauce

1 T. canola oil

1/2 tsp sesame oil

1 tsp minced garlic, dried

1/4 tsp ground ginger

1 tsp cornstarch

salt and pepper to taste

1/2 lb (8 oz) Chinese Noodles

4-6 chicken tenders

12 oz bag stir fry vegetables

 

For the Instant Pot: Whisk together the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in the liner of your Instant Pot. Break the Chinese noodles in half, and submerge them into the liquid, insuring all of the noodles are covered by liquid. Place the chicken tenders on top of the uncooked noodles. Season with salt and pepper. Close the lid and turn the knob to sealing. Cook on Manual (pressure cook) HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure. Remove the lid, quickly remove the chicken, add in the stir fry vegetables, give everything a quick stir and then replace the lid, setting the vent to sealing. Let it sit for 5-10 minutes, or until the veggies are steamed to your liking. Slice the chicken into bite sized pieces. Add the chicken to the pot after the veggies finish steaming. Stir to combine and serve. For the Stovetop: Combine the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in a large pot. Place the chicken tenders on the bottom of the pot, layering the Chinese noodles on top. Bring the pot to a boil and then reduce the heat and simmer for 5-7 minutes or until most of the liquid is gone and the chicken is cooked through. Remove the chicken from the pot. Slice the chicken into bite sized pieces. Add in the stir fry vegetables and give everything a quick stir. Cover with a lid and let it sit for 5-10 minutes or until veggies are cooked to your liking. Stir in the chicken chunks and serve.

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

6 slices bacon, chopped

2 cups frozen hash browns

6 eggs

¼ cup milk

½ cup shredded cheddar cheese

1 teaspoon kosher salt

½ teaspoon pepper

**optional add-ins: onion, red pepper, spinach, mushrooms, green onions

Chop up bacon into small pieces then sauté in pressure cooker until crispy. Add in any extra veggies that you would like and sauté until tender, about 3 minutes. Add in frozen hash browns and stir until slightly thawed, about two minutes. Grease a heat proof container that will fit into your Pressure Cooker. I used a round metal bowl. Whisk together eggs, milk, shredded cheese, and salt and pepper in a separate bowl and then add bacon and veggie mixture to the eggs. Pour the egg mixture into your greased, heat proof container. Pour 1 ½ cups of water into your pressure cooker and set trivet inside. Place heat proof bowl with egg mixture on top of trivet. Lock lid and set to high pressure for 20 minutes with a quick release at the end. Loosen edges then dump out onto large plate. Serve with green onions and extra shredded cheese!

Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie

 

1 cup chicken broth

3 medium potatoes, peeled and cubed

1 cup petite baby carrots

1/4 medium onion, minced

6 chicken tenders, fresh, raw

1/2 tsp salt

1/8 tsp pepper

1/2 cup peas, frozen

1/2 cup milk

 

1 T. butter

1 T. flour

 

Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes. Create the butter and flour paste by combining equal parts butter and flour.

NPR for 6 minutes and then quick release.  Remove the chicken tenders. Shred and set aside. Add frozen peas (This is important to bring the temp down, so the milk doesn’t curdle when added) and then add the milk. Stir to combine. Turn the sauté function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce.  Add the chicken back into the Instant Pot. Stir to combine. Serve by itself, with some biscuits, or pie crust.

INSTANT POT BEEF STROGANOFF

INSTANT POT BEEF STROGANOFF

INSTANT POT BEEF STROGANOFF

2 lb Beef (Round or chuck)

1 tsp Smoked Paprika

3 T. All-purpose Flour

2 T. High-quality Olive Oil

8 oz. Mushrooms (diced or quartered)

1 Small Yellow Onion (diced)

3 Springs Fresh Thyme

3 Cloves garlic (minced)

3.5 Cups Beef Broth (low sodium)

2 tsp Worcestershire Sauce

1 Package Wide Egg Noodles (12 ounces)

3/4 Cup Sour Cream

Salt (to taste)

Black Pepper (to taste)

Cut beef into 2″ cubes and sprinkle with salt, pepper, smoked paprika and 1 tablespoon of flour. Mix to coat. Press the Sauté button on the Instant Pot and wait until it’s max temp (should say “hot”).

Add the olive oil and turn gently to coat the bottom of the pot. Add the cubed beef and cook until evenly browned (approx. 3-4 minutes). Once browned, set aside. Add the onion, mushrooms and thyme and stir occasionally, until tender (approx. 3-4 minutes). Add in the garlic and cook for an additional minute.

Whisk in the remaining flour until lightly browned (approx. 1 minute). Deglaze the pot with 1/2 cup beef broth. Make sure to scrape up all the brown bits. Stir in the remaining beef broth, Worcestershire sauce and beef. Place the lid on with the valve in the sealed position. Set to manual (high pressure) for 12 minutes. When finished, quick-release the pressure. Stir in the egg noodles. Set to manual (high pressure) for 5 minutes. When finished, quick-release the pressure. Stir in the sour cream and season with salt and pepper (to taste). Serve immediately. Note: Taste the final product, after adding the sour cream, and adjust seasonings to your taste.  To shorten cooking time, cook the egg noodles separately on the stove top while the main course cooks.  Best enjoyed immediately.

Instant Pot Chicken and Mashed Potatoes with Gravy

Instant Pot Chicken and Mashed Potatoes with Gravy

Instant Pot Chicken and Mashed Potatoes with Gravy

2 1/2 cups chicken broth

1 tsp Worcestershire sauce

1 tsp soy sauce

1/2 tsp minced garlic dried

1/2 tsp minced onion dried

1 tsp parsley dried

salt and pepper to taste

6 frozen chicken tenders

4 medium potatoes peeled and diced

1 T. cornstarch

1/4 cup water

 

Pour the chicken broth, Worcestershire sauce, soy sauce, garlic, onion, and parsley into the Instant Pot liner. Add the chicken tenders to the pot. Peel and dice the potatoes and place in a steamer basket. Place the steamer basket on top of the chicken in the Instant Pot. Cook on manual HIGH for 6 minutes, allow for a 6 minute NPR. Remove the potatoes from the Instant Pot and mash the potatoes. I like to add 2 T. of butter and 1/4 cup of milk to the potatoes as I mash them. Then I season with salt and pepper.

Remove the chicken from the Instant Pot and set aside. Turn the Instant Pot onto sauté. Create the cornstarch slurry with the cornstarch and water. Once the gravy is boiling, SLOWLY add the cornstarch slurry. Add only until the gravy is thickened to your liking. You may have some left over or you might not have quite enough, it just depends on how thick you like your gravy! Serve hot!

Instant Pot Chicken Bacon Ranch Pasta

Instant Pot Chicken Bacon Ranch Pasta

Instant Pot Chicken Bacon Ranch Pasta

1 chicken breast cut into 1 inch cubes

1 1/2 cup chicken broth

1 1/2 cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

1/2 lb linguine noodles broken in half

2 T. dry ranch mix

3/4-1 cup shredded parmesan cheese

1/2 cup bacon prepped and crumbled

 

Combine broth, heavy cream, garlic, salt and pepper in the liner of the Instant Pot. Put the 1 inch cubes of chicken into the broth and cream mixture in the Instant Pot liner. Take care to distribute the chunks evenly around the liner. Place the broken pasta on top of the chicken in the liquid. MAKE SURE ALL NOODLES ARE COVERED WITH LIQUID. Move the pasta around until they are all covered.

Secure lid in place, make sure the knob is set to seal. Cook on manual HIGH for 6 minutes NPR for 6 minutes and then QR. The sauce at this point will be very runny, don’t be scared. It is supposed to be that way.  Stir in the dry ranch dressing mix, mix thoroughly. Gradually add in the shredded parmesan cheese. Add in small amounts at a time, stirring in-between each addition. Serve in bowls and top with crispy bacon bits. Enjoy!

Butternut Squash Soup With Coriander and Lemon

Butternut Squash Soup With Coriander and Lemon

Butternut Squash Soup With Coriander and Lemon

1 tablespoon extra-virgin olive oil, plus more for serving

2 cups thinly sliced fennel (reserve the fronds for garnish)

1 medium onion, diced

½ teaspoon kosher salt, plus more to taste

1 butternut squash, peeled, seeded, and cut into 1-in. cubes (about 3 cups)

2 teaspoons ground coriander

1 quart vegetable or chicken stock

Finely grated zest and juice of 1 lemon

Freshly ground black pepper, to taste

1 cup chopped fresh cilantro

 

Using the sauté function, heat the oil in the pressure cooker. Add the fennel, onion, and salt, and cook until the vegetables have just softened, 5 minutes. Add the squash and coriander and cook, stirring occasionally, until the vegetables are starting to turn golden at the edges, 7 to 10 minutes. Add the stock, cover, and cook on high pressure for 20 minutes. Let the pressure release naturally. Using an immersion blender directly in the pot or transferring the soup to a blender, puree the soup with the lemon zest until smooth. Season with salt, pepper, and lemon juice to taste. Serve garnished with the fennel fronds, cilantro, and a drizzle of olive oil.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 1/2 cups white long grain rice

1 tablespoon olive oil

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

4 cloves garlic, minced

1 onion, diced

1 green bell pepper, diced

2 stalks celery, thinly sliced

1 pound dry red beans

1 1/2 teaspoons Cajun seasoning

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried sage

2 sprigs fresh thyme

2 bay leaves

4 cup low sodium vegetable broth

Kosher salt and freshly ground black pepper, to taste

1 teaspoon hot sauce, or more, to taste

2 green onions, thinly sliced

 

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Set a 6-qt Instant Pot® to the high sauté setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes. Serve immediately with rice and hot sauce, garnished with green onions, if desired.  Note: If the beans are not soft after 30-35 minutes of high pressure cooking and 20-30 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

 

4 large eggs

1   cup low-sodium chicken broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 green onions, white and green parts, sliced

4 cups cubed ciabatta

8 ounces fully cooked chicken sausage (2 or 3 links), halved lengthwise, then sliced crosswise 1/4 inch thick

2  tablespoons chopped fresh flat-leaf parsley, for garnish

 

Lightly coat a 1 1/2-quart souffle dish or a 7-cup round heatproof glass container with olive oil or nonstick cooking spray. In a bowl, whisk together the eggs, broth, salt, and pepper. Stir in the green onions, bread, and sausage, making sure all of the bread is coated with the egg mixture. Pour the mixture into the prepared dish, cover tightly with aluminum foil, and refrigerate overnight.  The next morning, fold a 2O-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the still covered souffle dish to act as a sling for lifting the dish in and out of the Instant Pot. Pour 1 1/2 cups water into the pot and add the trivet. Holding the ends of the foil sling, lift the dish and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 25 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and wearing heat-resistant mitts, grasp the ends of the foil sling and lift the dish out of the pot. Uncover the dish, taking care to avoid getting burned from the steam. Let the strata rest for 10 minutes before serving. Sprinkle the strata with the parsley, then slice and serve warm.

Instant Pot Beef Barbacoa Tacos

Instant Pot Beef Barbacoa Tacos

instant pot beef barbacoa tacos

1/4 cup apple cider vinegar

2  tablespoons freshly squeezed lime juice

3  cloves garlic, minced

1   chipotle chile in adobo, minced

2  teaspoons ground cumin

2 teaspoons dried oregano

1   teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cloves

2  tablespoons vegetable oil

2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks

1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock

2 bay leaves

Small (6-inch) corn tortillas, for serving

Salsa or pico de gallo, for serving

Cotija cheese, for serving

 

Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside. Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes. Add the vinegar sauce and the chicken broth (be careful steam may whoosh up!), and then the bay leaves. Stir to combine. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked. Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef. Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Instant Pot Brown Butter Steel Cut Oatmeal

Instant Pot Brown Butter Steel Cut Oatmeal

Instant Pot Brown Butter Steel Cut Oatmeal

 

2 tablespoons unsalted butter

1 1/2 cups steel-cut oats

4 1/2 cups water

1/2 teaspoon kosher salt

Brown sugar, for serving

Heavy cream, for serving

 

Select Sauté on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes, until aromatic and lightly toasted. Add the water and salt and stir to combine, making sure all of the oats are submerged in the liquid. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge setting and set the cooking time for 12 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid. Ladle the oatmeal into bowls and serve with brown sugar and cream.

 

VARIATIONS

Apple cinnamon: Stir in 1 apple, chopped, and 1/2 teaspoon cinnamon with the water.

Pumpkin spice: Stir in 1 cup pumpkin puree, 1/4 cup maple syrup, and 3/4 teaspoon pumpkin pie spice with the water.

Peanut butter-banana: Stir 1/4 cup creamy peanut butter into the finished oatmeal. Top each serving with banana slices.

Blueberry almond/pecan: Top each serving with a handful of fresh blueberries, a scattering of toasted sliced almonds or pecans, and a drizzle of honey.

Savory sesame soy: Omit the salt. Stir in 2 tablespoons soy sauce and add 1/2 teaspoon toasted sesame oil with the water. Serve topped with a fried egg.

Instant Pot Chicken Bacon Chowder

Instant Pot Chicken Bacon Chowder

Instant Pot Chicken Bacon Chowder

1 T. olive oil

1 yellow onion, diced

2 cups chicken broth

6 boneless, skinless chicken thighs or 2 pounds boneless, skinless chicken breasts

3 carrots

3 celery ribs

3 large Russet potatoes

1 (16 oz) bag frozen corn

1 (4 oz) can diced green chiles

1 (3 oz) package real bacon bits

1 (8 oz) package cream cheese

1 red bell pepper

4 green onions

Salt and pepper

 

Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the diced onion. Sauté for about 4 or 5 minutes. Pour in the broth. Let the sauté setting stay on while you prepare the rest of your ingredients.  Cut excess fat off of your chicken. Cut the chicken into 1 inch cubes. Peel and slice the carrots into ½ inch rounds. Dice the celery. Peel potatoes, if desired. Cut them into 1 inch cubes. Add chicken, carrots, celery and potatoes into the Instant Pot. Add in the frozen corn and the green chiles. Stir. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 5 minutes (if you don’t have a soup button then use the manual or pressure cook button).

Dice up your bell pepper and green onion. Lay the cream cheese on the counter to get a little soft.

When the time is up let the pot sit there for an additional 5 minutes (L0:05) and then move the valve to venting. Remove the lid. Stir in the bacon, cream cheese, red pepper and onions. Once the cream cheese is melted test the soup. Add salt and pepper to taste.  Ladle into bowls and enjoy!

 

Yield: 10 servings

Calories: 398

Fat: 16g

Fiber: 4g

Instant Pot Cheesy Ham Chowder

Instant Pot Cheesy Ham Chowder

Instant Pot Cheesy Ham Chowder

 

1 T. olive oil

1 cup diced onion

2 cups chicken broth

2 cups sliced carrots

2 ½ cup diced potatoes (peeled or with skins on…any variety of potato will work, I used yellow)

1 ½ cups frozen corn

½ tsp. pepper

¼ tsp. dried thyme

2 cups cubed ham

2 cups half and half

3 T. cornstarch

½ cup bacon crumbles

1 ½ cups grated sharp cheddar cheese

 

Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onion and sauté for about 4 minutes. Pour in the broth. Add in the carrots, potatoes, corn, pepper, thyme and ham. Turn off the sauté setting. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes (if you don’t have a SOUP button just use the manual/pressure cook button). When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. Stir ¼ cup of hot broth into the half and half and stir to temper it. Then pour the half and half into the pot. In a small bowl stir together 3 T. of cornstarch with 3-4 T. of water, until smooth. Then pour the mixture into the Instant Pot. Turn your Instant Pot to the sauté setting. The cornstarch mixture will thicken up contents of pot quickly. Stir in the bacon and cheddar. Turn off the sauté setting.

Ladle into bowls and serve.

 

8 servings

Calories: 419

Fat: 22g

Fiber: 3g

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits

1 pound medium shrimp, peeled and deveined

1 tablespoon Old Bay seasoning

4 strips applewood-smoked bacon, diced

1 yellow onion, diced

1 red bell pepper, diced

2 jalapeño pepper, seeded and minced

1/4 cup white wine

1 (15-ounce) can diced tomatoes

1/4 cup chicken broth

Juice of 1 lemon

1 cup water

1 cup milk

1/2 cup stone-ground grits

2 tablespoons unsalted butter

1/4 cup heavy cream

Kosher salt and freshly ground black pepper

Sliced scallions, for serving

 

In a medium bowl, toss the shrimp with the Old Bay. Add the bacon to the Instant Pot and turn on the sauté function. Cook, stirring frequently, until the fat has rendered and the bacon is crisp, 10 to 15 minutes. Transfer to a paper towel-lined plate. Add the onions and peppers to the pot and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the white wine, stirring to remove any browned bits from the bottom of the pot. Stir in the tomatoes, chicken broth and lemon juice. Turn off the sauté function. In a medium glass bowl that will fit inside the Instant Pot, whisk together the water, milk, grits, 2 teaspoons salt and 1/4 teaspoon pepper. Place the Instant Pot trivet on top of the gravy mixture and place the bowl on top of trivet. Cover, select the manual option, and set the timer for 30 minutes. Release the pressure. When the steam stops, remove the lid, the bowl of grits and the trivet. Whisk the butter into the grits. Stir the shrimp and cream into the gravy and allow the residual heat to cook the shrimp through, stirring occasionally, for about 5 minutes. Season to taste with salt and pepper. To serve, spoon the grits into bowls and top with the shrimp and gravy. Garnish with crisp bacon and sliced scallions.

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding

 

2 T. extra-virgin olive oil

6 ounces sweet or spicy Italian sausage (pork or turkey), casings removed

1 small yellow onion, diced

1 C. diced (1/2-inch pieces) broccoli (6 ounces)

2 tsp. chopped fresh rosemary */2 tsp. kosher salt, plus more as needed

3 large eggs

1 1/2 C. whole milk

1/4 C. chopped fresh parsley

1 garlic clove, finely grated or minced

1 tsp. Worcestershire sauce tsp.

¼ tsp. freshly ground black pepper

Large pinch of freshly grated nutmeg

2 C. dry white bread cubes (1-inch pieces)

1/4 C. grated pecorino or Parmesan cheese

 

Using the sauté function (on low, if possible), heat 1 T. of the oil in the pressure cooker pot. Add the sausage and cook until browned, 7 to 10 minutes, using a wooden spoon to break it up, scraping up the browned bits as it cooks. Transfer the meat to a bowl. Add the remaining 1 T. oil to the pot. Stir in the onion, broccoli, rosemary, and 1/4 tsp. salt. Cook until the onion starts to brown, about 5 minutes. Taste and add more salt if needed. Scrape into the bowl with the sausage. In a medium bowl, whisk together the eggs, milk, parsley, garlic, Worcestershire, pepper, nutmeg, and remaining 1/4 tsp. salt. Toss in the bread, then the sausage/broccoli/onion mixture. Pour the bread and custard mixture into a porcelain or ceramic (not glass), 7-inch 1 1/2-quart soufflé dish. Cover the dish with aluminum foil. Pour 2 C. water into the pressure cooker pot (no need to rinse it out first). If your steamer rack has handles, place the soufflé dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the soufflé dish using a homemade sling. Lock the lid into place and cook on low pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Heat the broiler. Carefully remove the soufflé dish from the pressure cooker, using the sling or oven mitts. Place on a small baking sheet. Sprinkle with the pecorino. Broil until the top is golden, 30 seconds to 1 minute.

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

1 T. unsalted butter, plus more for the soufflé dish

5 T. grated Parmesan cheese

1 T. extra-virgin olive oil

8 ounces cremini or white mushrooms, thinly sliced

2 garlic cloves, minced

2 T. finely chopped fresh sage

2 tsp. finely chopped fresh thyme

1 tsp. kosher salt

9 large eggs

1/2 C. whole milk

2 T. all-purpose flour tsp.

¼ tsp. freshly ground black pepper

3 ounces soft goat cheese (or grated hard cheese like cheddar)

 

Butter a porcelain or ceramic (not glass) 7-inch soufflé dish and dust the sides with 2 T. of the Parmesan. Set aside. Using the sauté function, melt the 1 T. butter and the oil in the pressure cooker pot. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Stir in the garlic, sage, and thyme and cook until the mushrooms are tender, another 2 minutes. Scrape into a small bowl, sprinkle with V4 tsp. of the salt, and set aside until cool, 3 to 5 minutes. In a large bowl, whisk together the eggs, milk, flour, pepper, and the remaining 3A tsp. salt. Stir in the cooled mushrooms and goat cheese, then scrape into the prepared souffle dish. Cover the dish with aluminum foil. Pour 1 1/2 C. water into the pressure cooker (no need to wash it out first). If your steamer rack has handles, place the souffle dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the souffle dish using a homemade sling. Lock the lid into place and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the dish from the pressure cooker, using the sling or oven mitts. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan cheese over the frittata, then broil until it is golden brown, 2 to 3 minutes. Let it sit for 5 minutes before serving.

Instant Pot Rigatoni All’Amatriciana

Instant Pot Rigatoni All’Amatriciana

Instant Pot Rigatoni All’Amatriciana

2 T. extra-virgin olive oil. plus more for drizzling

4 ounces pancetta or bacon, diced

1 onion, diced

3 garlic cloves, finely grated or minced

1/2 tsp. crushed red pepper flakes

1/2 tsp. freshly ground black pepper, plus more for serving

1 28-ounce can whole peeled tomatoes with their juices Kosher salt

8 ounces rigatoni

1/2 C. grated pecorino cheese, plus more for serving

 

Using the sauté function, heat the oil and pancetta in the pressure cooker pot. Cook, stirring frequently, until the pancetta is browned and crisp and the fat has rendered, about 5 minutes. Stir in the onion and cook until soft, 3 to 4 minutes. Stir in the garlic, red pepper flakes, and black pepper and cook for 1 minute. Use your hands to crush the whole tomatoes directly into the pot. Make sure to add all the juices from the can. Use a spatula to scrape up the browned bits on the bottom of the pot. Taste the sauce at this point and add salt to taste. Stir in the pasta and 1/2 C. water. Lock the lid into place and cook on high pressure for 6 minutes. Manually release the pressure. Stir in the pecorino. If the pasta is too al dente, cover the pot with the lid (but don’t lock it on), and let it sit for 5 minutes; the pasta mil cook a little more in the residual heat of the pot. Otherwise, serve immediately, with more pecorino, olive oil, and black pepper on top.

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

1-10 ears Corn on the Cob (you can cook just 1, or as many as you can fit in the pot)

 

Cut the ends off of the ears of corn (you can fit more in this way). Shuck it if you want to. Place the trivet in the pot, and pour in 1 1/2 cups of water (2 cups for the 8 qt) Stack the ears of corn in the pot. Close the lid and set the steam release knob to the sealing position. Press the Pressure Cook/Manual button or dial, then the + or – button or dial to select 2 minutes (3 to 4 minutes for unshucked corn).  When the cooking cycle is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and carefully remove the corn. Slather with butter and sprinkle with salt, and enjoy!

Cilantro Lime Chicken Taco Salad

Cilantro Lime Chicken Taco Salad

Cilantro Lime Chicken Taco Salad

1/2 cup mayonnaise

1/2 cup buttermilk

1/3 cup salsa verde chunky preferred

1/3 cup cilantro chopped

1 tablespoon lime juice

2 cloves garlic pressed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

 

Salad

1 tablespoon extra-virgin olive oil

1/2 cup onion finely chopped

4 large chicken breasts diced into bite size pieces

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon black pepper

14.5 ounces tomatoes diced, with green chiles, 1 can

15 ounces black beans drained and rinsed, 1 can

3 tablespoons cilantro finely chopped

Cilantro lime rice (recipe included)

Shredded lettuce

tomatoes diced

cheese shredded

avocado

tortilla chips

 

Cilantro Lime Rice

1 cup long grain white rice

1 1/4 cups Water

1 teaspoon salt

1 tablespoon lime juice

3 tablespoons cilantro fresh and chopped

1 tablespoon oil optional

 

Preparing the Dressing: In a blender jar, combine mayonnaise, buttermilk, salsa, cilantro, lime juice, garlic, garlic powder, onion powder, salt, pepper, and red pepper flakes. Pulse until well combined. Refrigerate for several hours or overnight. Select Sauté function on the Instant Pot. When hot, add oil and onion to pot. Sauté onion for 3 minutes. Add chicken and sauté for 2 minutes. Add tomatoes, salt, cumin, and black pepper. Lock the lid in place. Select Manual on the Instant Pot and adjust to high pressure. Set to 2 minutes cook time. When timer beeps, use a quick pressure release to release the pressure. Remove the lid. Select sauté and cook stirring frequently, until liquid has cooked off. Stir in black beans and cilantro. Serve over lettuce topped with chicken, cilantro lime rice, cheese, avocado, crushed tortilla chips, and cilantro lime dressing. To Make the Cilantro Lime Rice: Add the rice, water, 1 tablespoon oil and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 7 minutes. After 7 minutes do a quick pressure release. Fluff rice with a fork. In a medium bowl, combine chopped cilantro, lime juice, and 1 tablespoon oil. Add rice and toss until thoroughly mixed.

Chocolate, Orange, and Olive Oil Mini Lava Cake

Chocolate, Orange, and Olive Oil Mini Lava Cake

Chocolate, Orange, and Olive Oil Mini Lava Cake

 

4 T. all-purpose flour

1/4 tsp. seasoning (orange zest)

4 T. of Sugar

1 pinch salt

1 T. of Bitter Cocoa Powder

1/2 tsp. baking powder

1 Medium egg

4 T. of Milk

2 T. Extra-Virgin Olive Oil

 

Set-up the pressure cooker by filling the inner pot with 1 cup of water. Prepare the cup by spreading a coat of olive oil on inside up to the top edge and set aside. In a measuring cup, add the flour, orange zest (or preferred seasoning), sugar, salt cocoa and baking powders and mix with a fork. Then, add the egg, milk, olive oil and mix vigorously until you have a homogeneous mini-cake batter. Pour into mug. (all separate steps on other site) Place the uncovered cup into the pressure cooker. If you are making more than one cup, arrange them so that they are all straight and not touching the inside of the pressure cooker. Close and lock the pressure cooker lid and choose Manual or Pressure Cook on High for 10 minutes cooking time. When time is up, release pressure. Open the top and with an oven-glove covered hand remove from the pot and serve on a saucer with a teaspoon immediately for the gooey center — it will keep cooking so if you let it rest the interior will solidify.

Instant Pot 10-minute Caramelized Onions

Instant Pot 10-minute Caramelized Onions

Instant Pot 10-minute Caramelized Onions

 

1 large onion, thinly sliced

1 to 2 tsp. extra-virgin olive oil

¼ to ½ tsp. balsamic vinegar

Sea salt

Black pepper

 

Preheat a pressure cooker using the SAUTE function. Press the SAUTE button until the screen says MORE. When the display panel reads HOT, add all the ingredients and move them around with a wooden spoon, cooking until they are reduced, about 10 minutes. Remove the onions and place in a bowl to serve at once or pack into a jar and refrigerate for future use.

Instant Pot Strawberry Shortcake Oatmeal

Instant Pot Strawberry Shortcake Oatmeal

Instant Pot Strawberry Shortcake Oatmeal

 

Pink and delightful, this breakfast dessert is quite the treat! Don’t have fresh strawberries on hand? No need to fret—just blend 1 C. frozen strawberries with 1 C. of the water from the recipe and use instead!

 

2½ C. water or milk of choice (use milk with a creamy texture)

1 C. mashed hulled strawberries

1 C. gluten-free old-fashioned rolled oats

2 T. 100% pure maple syrup or agave nectar

1 T. extra-virgin coconut oil

½ tsp. pure vanilla extract

â…› tsp. fine sea salt

¼ C. unsweetened shredded coconut (optional)

 

Place the water, strawberries, oats, maple syrup, coconut oil, vanilla, and sea salt in an electric pressure cooker and stir to combine. Place the lid on the pot. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/− buttons until the display reads 8 minutes. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Divide the oatmeal evenly among 4 bowls. Serve warm, topped with shredded coconut if desired.

Instant Pot Easy Egg Bites

Instant Pot Easy Egg Bites

Instant Pot Easy Egg Bites

 

1 tsp. salted butter or ghee, for greasing the pan

9 large eggs

½ C. shredded pepper Jack cheese (optional)

¾ tsp. garlic powder

¾ tsp. fine sea salt

¼ tsp. ground black pepper

1½ C. chopped baby spinach

½ C. diced seeded red bell pepper

 

Preheat the oven to 400°F. Grease a 12-C. muffin pan. Combine the eggs, cheese, garlic powder, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender. Evenly distribute the spinach and bell pepper among the muffin C.. Pour the egg mixture over the spinach and pepper, filling each C. three-fourths full. Bake for 16 to 18 minutes, until the eggs set up and are cooked through. Transfer to a wire rack and cool for 5 minutes. Run a butter knife around the edge of each C. and pop out the egg bites. Serve warm. Note: Store the bites in the freezer in an airtight container or freezer zip-top plastic bag for up to 2 months. Reheat in the microwave for 30 to 60 seconds.

Instant Pot Easy Spiced Apple Cider

Instant Pot Easy Spiced Apple Cider

Instant Pot Easy Spiced Apple Cider

 

2 tangerines or 1 orange, peeled and segmented

3 Honeycrisp apples, cored and thinly sliced

1 tsp. pumpkin pie spice

1 T. dark brown sugar

1 quart (32 fluid ounces) water

 

In the Instant Pot, combine the tangerine segments, apples, pumpkin pie spice, brown sugar, and water. Cover and cook on high pressure for 15 minutes. Let the pressure release naturally. Use a potato masher to mash up the fruit in the pot. Strain the cider through a fine-mesh sieve (discard the solids). Serve the cider hot.

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

 

2 ½ C. Water

1 C. steel cut oats; do not use the quick cooking variety

1/2 C. canned pumpkin

1 tsp. pumpkin pie spice

1/4 tsp. salt

1/3 C. brown sugar

3 C. water

1 C. half & half or alternative milk – optional, to serve

1/2 C. toasted nuts for optional topping

 

  1. Place the water, oats, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, and sea salt in an electric pressure cooker and stir to combine. 2. Place the lid on the pot. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/− buttons until the display reads 15minutes. 3. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. 4. Stir in the walnuts and serve with a drizzle of milk of your choice, if desired, to cool the oats faster.
Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

 

1 yellow onion, minced

2 garlic cloves, minced

1 tsp. olive oil

Kosher salt and freshly ground black pepper

1 1/2 C. 2% milk

8 Yukon Gold potatoes, peeled and cut into Vs-inch-thick slices

¾ C. grated sharp cheddar cheese

3 T. panko bread crumbs

 

Set the Instant Pot to “sauté, medium heat.” Add the onion, garlic, olive oil, and a pinch each of salt and pepper and sauté for 5 minutes, until the onion starts to soften. Add the milk and set the rack and steamer basket in the pot. Place the potatoes in the steamer basket. Cover and cook on high pressure for 5 minutes. Preheat the broiler. Quick-release the pressure. Carefully lift the steamer basket (use oven mitts) out of the pot. Spread the potatoes in a 9 x 13-inch baking dish. Hit “cancel.” Remove the rack from the pot and add 1/2 C. of the cheese to the milk. Stir together until the cheese melts, then pour the cheese sauce over the potatoes. Sprinkle the remaining 1/4 C. cheese and the panko over the top of the potatoes. Broil for 5 minutes and serve.

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

 

8 large eggs

2 T. milk or water

½ tsp. fine sea salt

¼ tsp. ground black pepper

1 tsp. salted butter or ghee, for greasing

½ C. chopped baby spinach

½ C. diced white mushrooms

¼ C. diced tomato

1/4 C. crumbled goat cheese

1 C. water

 

Combine the eggs, milk, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also whisk the mixture in a large bowl if you do not have a blender. Use butter or ghee to grease a 7-inch baking dish that fits inside your electric pressure cooker. Layer the spinach, mushrooms, tomato, and goat cheese in the bottom of the dish. Pour the egg mixture on top. Cover the pan with foil and place on top of the trivet. Pour 1 C. water into the pressure cooker. Carefully lower the trivet and dish into the pot. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 30 minutes. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Open the cooker and remove the frittata, then slice and serve warm. Note: Make the frittata ahead of time and reheat in the microwave for a quick breakfast in the morning. Store in the refrigerator for up to 6 days.  You can change the vegetables, use a different cheese, add in cooked sausage or bacon.