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Cheeseburger Macaroni in the Instant Pot

Cheeseburger Macaroni in the Instant Pot

Cheeseburger Macaroni in the Instant Pot

 

1 lb lean ground beef drain after cooking if using a fatty beef

16 oz elbow macaroni uncooked

10.5 oz can of cheddar cheese soup

3 cups broth chicken or vegetable (Recently updated from 2.5 cups to 3)

3 cups shredded cheddar cheese

2 tsp. garlic powder

2 tsp. onion powder

salt and pepper as desired

garlic pepper seasoning optional

 

If ground beef is frozen, pour 1 cup water into the Instant Pot, put on the lid, make sure the valve is on “seal”, and select 25 minutes on “high” manual mode. Ground beef should be fully cooked before moving forward. If starting with thawed ground beef, turn the “sauté” setting on and cook the ground beef, garlic powder, and onion powder until beef is no longer pink. Next add in broth, elbow macaroni, can of cheddar cheese soup and salt/pepper if desired. Lock lid and close the valve to “seal” and cook for 4 minutes on manual “high” setting. The pressure cooker will take about 5 minutes to seal, 4 minutes to cook and then quick release the valve to let the pressure out. Add in 2 cups of shredded cheddar and stir until melted. Divide and sprinkle on remaining shredded cheddar on to each serving, for extra cheesy goodness!  Tip: Get creative by sprinkling on seasonings like garlic pepper seasoning, hot sauce, and anything else that you love, to add more flavor! NOTES: This recipe is a basic cheeseburger macaroni recipe. You may want to add seasonings and other flavors to kick it up a notch with flavor. I wanted to keep it very basic for kids! If in doubt, add more cheese! You can never go wrong with more cheese!

Instant Pot Breakfast Shakshuka with Feta and Dill

Instant Pot Breakfast Shakshuka with Feta and Dill

Instant Pot Breakfast Shakshuka with Feta and Dill

 

1 T. unsalted butter, room temperature, or olive oil

3 cups Quick Pomodoro Sauce or prepared marinara sauce

Pinch of red pepper flakes

¼ tsp. ground cumin

8 large eggs

4 ounces feta cheese, crumbled

 

Perfect Toast

1 small shallot, thinly sliced

Caper berries

¼ cup (packed) torn fresh dill

Extra-virgin olive oil

Flaky sea salt, such as Maldon

Freshly ground black pepper

 

Brush the bottom of the inner pot of the pressure cooker with the butter. Add the sauce, red pepper flakes, and cumin and stir to combine. Crack 8 eggs (1 or 2 per person) into the sauce. Lock on the lid and Pressure Cook on low pressure for 1 minute. Immediately release the pressure manually (to prevent the eggs from overcooking) and open the lid. Check the yolks; if you like a firmer yolk, turn off the heat, re-cover with the lid (but don’t lock it), and let the eggs sit for 1 to 2 minutes more, until set. Open the lid and sprinkle the feta over the top of the eggs to warm it. Spoon the sauce, eggs, and feta into shallow bowls or over the toast and sprinkle with shallot, caper berries and dill.  Drizzle with Olive oil if desired and finish with a sprinkle of flaky salt and pepper.

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti

1 Pound Lean Ground Beef, or Italian Sausage

½ Tsp. EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning, or to taste

1 Pound Spaghetti Noodles

1 (24 Ounce) Jar Spaghetti Sauce

36 Ounces Water, 1 ½ Jars

1 (14.5 Ounce) Can Diced Tomatoes, or tomato sauce

 

Set the Instant Pot to sauté’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.   Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately. NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

 

2 lb. egg noodles

2 T. freshly chopped rosemary

¼ freshly chopped basil

2 cups white wine

2 cups chicken stock

2 T. freshly squeezed lemon juice

5 T. cold butter, cut into T. pieces

2 chicken breasts, flattened to ¼ inch thick

½ cup capers

Salt and ground pepper to taste

Red bell pepper, optional

Lemon slice, optional

 

Place egg noodles, rosemary, basil, white wine, chicken stock, and lemon juice into the Instant Pot. Secure lid and pressure cook on high for 2 minutes. Allow steam to release naturally. When steam has released, remove lid and gently stir in butter 1 T. at a time.  Place chicken breasts on top of egg noodles and sprinkle with capers, and salt and pepper to taste. Secure lid and steam cook for 8 minutes allowing steam to release naturally. Remove chicken breast and set aside.  Divide egg noodles and sauce between four pasta plates.  Cut chicken breasts into 4 portions.  Serve on top with a sprinkle of freshly chopped bell pepper and lemon slice, if desired.

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

 

1/2 cup (50g) shredded Parmesan, divided

1/4 cup (30g) shredded cheddar cheese, divided

1/4 cup (28g) shredded provolone or gruyere, divided

2 T. (28 g) grass fed butter or ghee (plus more as needed)

1 cup (70g) thinly sliced or chopped mushrooms

2 cups (60g) pre-washed fresh spinach, coarsely chopped

5 large eggs

1/2 cup (120ml) heavy cream

1/4 cup (60g) cream cheese, softened

1 tsp. sea salt

1 tsp. granulated garlic

7 slices crispy cooked bacon, crumbled

zest of one lemon

1/4 cup (15g) finely chopped fresh Italian parsley

1 cup (240ml) water

Instructions

In a medium bowl, combine parmesan, cheddar and provolone, set aside

 

Add the butter to Instant Pot and press “sauté “. Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the “keep warm/cancel” button. Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside. In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.   Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the ‘manual’ button and set timer for 25 minutes. When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt “quick release” the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.  Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.  Allow quiche to rest for 15 minutes.  Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil

Instant Pot Saucy Beans & Eggs

Instant Pot Saucy Beans & Eggs

Instant Pot Saucy Beans & Eggs

 

2 T. extra-virgin olive oil

4 garlic cloves, smashed or thinly sliced

½ tsp. cumin seeds (optional)

3 cups cooked pinto beans or white beans; or canned beans, rinsed and drained

1¼ to 1½ cups chicken or vegetable broth

½ tsp. fine sea salt

Freshly ground black pepper

4 large eggs

 

Extra-virgin olive oil Chopped fresh mint

Flaky sea salt, such as Maldon

Freshly ground black pepper

Garlicky Pistou, optional

Perfect Toast , optional

 

Place the olive oil, garlic, and cumin seeds in the inner pot of a pressure cooker and set to the Saute function. Cook about 1 minute, or until fragrant. Add the beans, broth, salt, and some pepper and continue on the Saute setting to soften the beans until the mixture is saucy, stirring the beans occasionally to release their starches and thicken the sauce, about 4 minutes. Crack the eggs into the beans and cook on the Saute setting until the whites are just starting to set, 1 to 2 minutes. Cover the pot (don’t lock), turn off the heat, and let the eggs continue to cook until the whites are fully set and the yolks are soft and creamy, 3 to 4 minutes more, depending on how firm you like your yolks.  Open the lid and spoon the beans and eggs into shallow bowls or serve over toast, drizzled with some olive oil and sprinkled with the mint, salt and pepper.  Serve with a dollop of pistou, if desired.

 

 

Garlicky Pistou

 

The foundation of a perfect pistou is fresh basil, garlic, olive oil, salt, and grating cheese (often parmesan), the last added for body and a perfect salty-umami finish. Use whatever fine grating cheese you have on hand: parmesan, pecorino, or aged Manchego all work, as does a nutty, semi-firm cheese like Gruyère. You can make the pistou loose and shaggy, like a gremolata, but for most soups I love it blended to a creamy green paste in a food processor. Try also stirring the pistou into creamy soups,

 

1 large bunch basil (about 2 packed cups)

¼ cup grated parmesan cheese (2 ounces)

3 garlic cloves

4 T. extra-virgin olive oil

½ tsp. fine sea salt

1 to 3 tsp. hot water

 

Combine the basil, cheese, garlic, olive oil, and salt in a small food processor or a blender and pulse to roughly chop. Add the hot water, 1 tsp. at a time, to get the blade moving, and blend to make a smooth paste. You want it a touch runnier than a pesto but thick enough to easily dollop with a spoon. Refrigerate the pistou for up to 5 days in an airtight container, covered with a thin layer of olive oil to maintain the green color.

 

 

 

Perfect Toast

 

There’s something otherworldly about a slice of sourdough bread that’s been skillet-toasted in butter and olive oil (yes, both—the butter sizzles and seeps into the bread, while the oil, which can handle higher heat, helps the edges brown). HERE’S HOW For every 2 to 3 pieces of toast, heat 1 T. each butter and extra-virgin olive oil in a large cast-iron skillet set over medium-high heat (have extra butter and oil handy for toasting the other side—how much you need depends on the bread and how buttery you like your toast). Add thick slices of sourdough, whole wheat, or baguette, and cook until toasted and golden, and the bread is starting to soak up the fat, about 3 minutes.  Flip, adding another T. each butter and oil, and cook until edges are golden but interior is still soft, 2 minutes more.

Instant Pot Lemon Caper Chicken

Instant Pot Lemon Caper Chicken

Instant Pot Lemon Caper Chicken

 

1 T. olive oil

1.5 – 2 pounds boneless skinless chicken breasts

Salt and pepper

1 clove garlic, minced

3/4 cup reduced-sodium chicken stock (see note)

1/4 cup fresh lemon juice

1 tsp. dried oregano

1 tsp. dried basil

1 jar (4 oz) capers, drained

 

Heat Instant Pot to Sauté and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate. Add garlic and cook, stirring constantly for about 1 minute or until fragrant. Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top. Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Manual (or Pressure Cook, depending on the model) for 10 minutes. Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit. Serve chicken with sauce in pan.

Instant Pot Corned Beef & Cabbage

Instant Pot Corned Beef & Cabbage

Instant Pot Corned Beef & Cabbage

 

1 (3-pound) corned beef brisket, plus pickling spice packet or 1 1/2 T. pickling spice

1 medium onion, sliced

3 cloves garlic, chopped

1 (14.9 ounce) Guinness beer

1 cup beef broth

1 pound new potatoes

3 large carrots, cut into 3-inch pieces

1 head Savoy cabbage, cut into 2-inch wedges

Kosher salt and freshly ground pepper, to taste

2 T. whole grain mustard

2 T. chopped fresh parsley leaves

 

Rinse brisket with cold water and thoroughly pat dry. Place onion, garlic and pickling spice into a 6-qt Instant Pot®. Gently place brisket on top of the onion mixture. Top with beer and beef broth. Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®. Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and parsley, if desired.

Instant Pot Pork Roast

Instant Pot Pork Roast

Instant Pot Pork Roast

 

1 ½ tsp. garlic powder

1 tsp. onion powder

2 tsp. sea salt

½ tsp. pepper

Roast

2 – 3 lb. pork roast

4 T. butter divided

3 cloves garlic minced

½ yellow onion chopped

2 T. Worcestershire sauce

1 ½ c. broth any kind

4 large carrots chopped into 1’’ pieces

2 large potatoes chopped into 1’’ pieces

Gravy

¼ c. all-purpose flour

¼ c. butter

 

In a small bowl combine all dry rub spices. Rub the spice mixture all over your roast making sure it is entirely covered, set aside. If your pork roast has netting on it make sure to remove it. Turn your Instant Pot to sauté. Add 2 T. butter to the pot. When the butter is melted add onions. Sauté for 4-5 minutes and then add minced garlic and sauté an additional minute. Add the last 2 T. butter to pot and melt. Add the pork roast and sear each side for 2-3 minutes or until brown. Remove pork roast from Instant Pot. Add broth and Worcestershire sauce to pot and deglaze pot. You will want to leave it on sauté and scrape all the brown bits from the bottom of the pot to avoid getting the burn feature. Place the trivet on the bottom of the pot. Add the pork roast back into the pot on top of the trivet. Seal Instant pot and set to manual high pressure for 70 minutes. When time is done, quick release pressure. Add the carrots and potatoes to the Instant Pot. Place lid back on the pressure cooker and set to 5 minutes. When done cooking, quick release pressure, remove pork roast and veggies from the Instant Pot and cover with aluminum foil. Remove trivet and set aside. Turn the Instant Pot to sauté and add butter, melt. Slowly whisk in the flour to the gravy. Cook for 3-4 minutes or until sauce thickens to form gravy. Season with salt and pepper if desired.

Instant Pot Chicken Piccata-ish

Instant Pot Chicken Piccata-ish

Instant Pot Chicken Piccata-ish

1 T. olive oil

1.5 – 2 pounds boneless skinless chicken breasts

Salt and pepper

1 clove garlic, minced

3/4 C. reduced-sodium chicken stock (see note)

1/4 C. fresh lemon juice

1 tsp. dried oregano

1 tsp. dried basil

1 jar (4 oz) capers, drained

 

Heat Instant Pot to Sauté and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate. Add garlic and cook, stirring constantly for about 1 minute or until fragrant. Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top. Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Manual for 10 minutes.  Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit. Serve chicken with sauce in pan.

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

 

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 medium red bell pepper, seeded and diced

½ medium yellow onion, diced

1 C. roughly chopped white mushrooms

1 T. extra-virgin olive oil

1½ tsp. garlic powder

1½ tsp. fine sea salt

½ tsp. ground black pepper

16 ounces gluten-free spaghetti

3 C. chicken broth or stock

1 C. sour cream

 

Preheat an electric pressure cooker using the SAUTÉ function. When the display panel reads HOT, add the chicken, bell pepper, onion, mushrooms, olive oil, garlic powder, sea salt, and black pepper. Using a wooden spoon, stir periodically and cook until the chicken browns on all sides and the onion begins to turn translucent, about 5 minutes. Break the spaghetti into thirds and place in the pot. Cover the pasta with the chicken broth, then place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 6. 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. Stir in the sour cream and let sit for 5 minutes before serving.

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

 

1 Package Bacon, cut into 1 inch pieces

1 Yellow Onion, Diced

2 Celery Ribs, Diced

3 Large Carrots, Diced

1 Pound Dried Split Peas

6 Cups Low-Sodium Chicken Stock

2 Bay Leaves

1 T. Garlic Powder

1 T. Onion Powder

Salt & Pepper

 

Turn on the Instant Pot, set to the sauté function. Put the bacon pieces into the instant pot, and cook for 5 to 6 minutes. Stir with a wooden spoon to ensure all sides of the bacon get cooked. Next add in the onion, celery, and carrot. Sauté and stir together with the bacon until the onion begins to turn translucent.  Once your base ingredients have been sautéed, turn the instant pot to manual and high pressure. Add in the dried split peas, chicken stock, bay leaves, garlic powder, onion powder, and salt and pepper. Stir together so all ingredients are combine, then place the lid on the instant pot. Make sure the lid is on securely and the vent is turned to sealing.  Cook the soup on high pressure for 15 minutes. Once the soup has cooked, let the steam release from the Instant Pot. Serve and enjoy!

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

 

4 ears corn on the cob

4 slices bacon chopped

2 tsp. minced garlic

1 small yellow onion diced

4 red potatoes peeled and cut into chunks

2 cups water

2 cups low-sodium vegetable stock or water

1.5 cups half and half

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. black pepper

fresh parsley chopped

 

Turn pressure cooker on. Press SAUTÉ button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of is crispy. Remove onto a plate. Add garlic and onion to pot with bacon grease. Sauté for 3 to 4 minutes, stirring often. Cut corn kernels off the cobs. Add to pot with onion. Sauté for 2 minutes, stirring often. Press OFF button on Instant Pot. Add potatoes, water, stock and half of cooked bacon. Season with salt and pepper. Close lid, set to sealing position. Press MANUAL button and set timer to 10 minutes. The pressure cooker will start cooking. It will take it a few minutes to come to pressure. When the Instant Pot is done it will beep. Click OFF button. Let pressure cooker naturally release the pressure for about 5 minutes. In the meantime, whisk together half and half and cornstarch. Quick release pressure. Add half and half to pot and stir. Let sit for 10 minutes. Serve chowder garnished with reserved bacon and chopped parsley

Beet and Arugula Salad

Beet and Arugula Salad

Beet and Arugula Salad

 

1 cup water

2 golden beets, peeled and chopped

2 red beets, peeled and chopped

6 cups arugula, washed and dried

1 cup feta cheese

1 cup pomegranate seeds

1 cup chopped walnuts

 

Fresh Peach Vinaigrette

1 fresh peach, pit removed

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

¼ cup brown sugar

½ tsp. nutmeg

Salt and pepper to taste

 

Place steam rack inside Instant Pot. Pour in 1 cup water. Add beets and secure lid as instructed. Set pressure to high and cook for 8 minutes. Quick release pressure as directed by manufacturer. Remove beets from Instant Pot and place in bowl of cold water to cool. While beets are cooling, in a large bowl add arugula, feta cheese, pomegranate seeds, and walnuts. Toss to combine. To make the fresh peach vinaigrette, place the peach, extra-virgin olive oil, balsamic vinegar, brown sugar, nutmeg, salt, and pepper into blender and blend together until smooth. Place the arugula mixture on a large platter and sprinkle with cooked beets. Drizzle salad with enough dressing to coat lightly. Any extra salad dressing can be stored in refrigerator for up to two weeks in an airtight container. Serve salad with your favorite artisanal bread.

Instant Pot Brazilian White Rice

Instant Pot Brazilian White Rice

Instant Pot Brazilian White Rice

 

2 T. olive oil

½ cup chopped onion

3 garlic cloves, minced

1 cup chopped carrots, peeled if necessary

2 cups rinsed long-grain white rice

3 ¾ cups stock (your choice)

 

Instant Pot using Sauté mode. Add olive oil. Add onion, minced garlic, and carrots. Sauté until fragrant (about 3 minutes).  Add rinsed rice and sauté with onion mixture until the rice becomes translucent white.. Add stock of your choice and secure Instant Pot lid. Choose Rice setting and press start. If Instant Pot doesn’t have a Rice setting, pressure cook on low for 12 minutes. Allow pressure to release naturally. Remove

Instant Pot Garlic Tomato Soup

Instant Pot Garlic Tomato Soup

Instant Pot Garlic Tomato Soup

 

14 tomatoes, sliced in half

1 T., minced garlic

1 large onion, chopped

2 bell peppers, chopped

6 cups chicken stock

2 cups cream

2 cups chopped fresh basil leaves

Salt and freshly cracked pepper to taste

 

 

Place tomatoes into the instant pot. Add garlic, onion, bell peppers and chicken stock. Secure Instant Pot lid. Pressure cook on high for 20 minutes. Allow pressure to release naturally. Once pressure has released, add cream and basil. Using an immersion blender, puree ingredients together. Add salt and pepper to taste. I like to drizzle extra-virgin olive oil over each bowl of soup before serving.

Instant Pot Beef Sauerbraten

Instant Pot Beef Sauerbraten

Instant Pot Beef Sauerbraten

 

3 thyme sprigs

1 T. pickling spices

2 bay leaves

3-4 pounds eye of round roast or chuck roast (see notes)

Salt and ground black pepper

3 T. olive oil (divided)

1 large onion, sliced

2 carrots, peeled and cut into 1-inch chunks

2 celery ribs, cut into 1-inch chunks

8 garlic cloves, minced

1/2 cup red wine

1/2 cup red wine vinegar

1 cup beef broth

1/2 tsp. bouillon granules (chicken or beef)

1/4 tsp. salt

1/4 tsp. ground black pepper

1/2 cup gingersnap cookie crumbs (about 10 cookies)

 

Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth bag. Season the meat generously with salt and ground black pepper. Turn the instant pot/pressure cooker to “sauté”. Add 2 T. of oil and allow it to get hot. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Transfer the roast to a plate and set aside. Add the remaining oil into the instant pot. Add the sliced onions, carrots and celery. Cook for about 3-4 minutes, stirring often. Add the garlic and cook for an additional minute. Deglaze the pot by adding the wine and the vinegar. Scrape the bottom of the pot with a wooden spoon to loosen any brown bits from the bottom of the pot. Cook for about 2 minutes.  Stir in the broth, bouillon, 1/4 tsp. of salt and 1/4 tsp. of black ground pepper and the spice bag. Press the keep warm/cancel button on the instant pot. Return the meat to the pot with any collected juices. Close the lid. Set the instant pot to meat/stew and set the timer to 55 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then do a quick release. Carefully unlock and remove the  lid. Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 – 10 minutes. In the meantime, remove the spice bag from the pressure cooker and stir in the gingersnap cookie crumbs. Using an immersion blender, blend most of the veggies in the sauce (I do a quick blend so I am left with a few chunks of carrots and onions). If you prefer a totally smooth sauce you can blend a bit longer. Turn the instant pot to “sauté” for 5 minutes. (while you slice the meat). Slice the meat thinly.  Press the cancel/warm function and taste the sauce. Adjust the seasoning to your taste. Return the meat to the instant pot and spoon the sauce over so all the slices get coated with the sauce. Serve or keep it warm in the pressure cooker until you are ready to serve.

Instant Pot Korean Ground Beef (Bulgogi)

Instant Pot Korean Ground Beef (Bulgogi)

Instant Pot Korean Ground Beef (Bulgogi)

 

2 tsp. Vegetable Oil

1 1/2 lb. Ground Beef or Ground Turkey, 90% lean is best

7 cloves Garlic (or 1 T. pressed garlic)

1/3 cup Soy Sauce, low sodium

1/2 cup Water

3 T. Brown Sugar

1 T. Sesame Oil

1 T. Ginger Root, grated (or 1 tsp. powdered ginger)

1/2 Asian Pear, grated (optional)

3/4 tsp. Red Pepper Flakes (or more for some spice)

1/2 tsp. White Pepper (or black)

For the Rice – I use a 7″ x 2.5″ pan

1 1/2 cups Jasmine Rice, rinsed

1 1/2 cups Water

2 T. Butter

To Serve

Tortillas (for tacos)

Lettuce Leaves (for lettuce wraps)

Garnish

2 Green Onions, sliced

Sesame Seeds

 

Get all of your ingredients together and measured out. This will make the process go smoother. Also have the rice in the pan and ready to go. Turn on the pot’s Sauté setting. When it is hot, add the oil, and then the ground beef. Cook beef until it loses the pink color. I use 90% lean beef, so I don’t drain, but drain the excess fat if there is more than a few tsp.. Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, Asian pear (if using), red pepper flakes, and white pepper. Mix well, scraping the bottom of the pot to get up any browned bits so you don’t get the Burn error. Cancel the Sauté setting. Set the trivet in the pot over the beef. Put the rice, water, and butter in the pan and set on top of the trivet. Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial and the + or – button or dial to select 3 minutes. When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9-minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam. When the pin in the lid drops down, open the lid and use silicone mitts, a pan gripper, or such to carefully remove the pan of rice. Then fluff the rice with a fork.  Remove the trivet and stir the bulgogi. Serve the bulgogi over rice, on lettuce leaves, in taco shells/tortillas, garnish, and enjoy!

Instant Pot Country Beef Stew

Instant Pot Country Beef Stew

Instant Pot Country Beef Stew

 

1 ½ Pounds Beef Stew Meat

1 T. Olive Oil

1 Tsp. Salt

1 Tsp. Pepper

1 Tsp. Italian Seasoning

2 T. Worcestershire Sauce

3 Cloves Garlic, Minced

1 Large Onion, Chopped

1 16 Ounce Bag Baby Carrots, Cut Into Slices

1 Pound Potatoes, Cubed

2 ½ Cups Beef Broth

1 10 Ounce Can Tomato Sauce

2 T. Cornstarch

2 T. Water

 

Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning. Cook the meat until Browned on all sides. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce. Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release. Mix together the cornstarch and cold water in a small bowl and stir into the stew (before it cools!) until thickened.

Instant Pot Basic White Rice

Instant Pot Basic White Rice

Instant Pot Basic White Rice

 

3 cups rinsed white rice

5 cups stock (your choice) or water

 

Place washed rice and stock (can use water if desired) into Instant Pot. Secure lid and set to Rice mode. When finished, let steam release naturally. If you do not have a Rice setting, pressure cook on low for about 12 minutes. Allow pressure to release naturally. 4. When pressure has released, remove lid and fluff with a fork.

Instant Pot Chicken Tortellini Soup

Instant Pot Chicken Tortellini Soup

Instant Pot Chicken Tortellini Soup

 

1 T. olive oil

1/2 large onion chopped

3 sticks celery chopped

3 medium carrots peeled & sliced

3 cloves garlic minced

3 dashes Italian seasoning

3 large chicken breasts (or use 6 thighs)

4 cups chicken broth or stock

2 cups water

2 generous cups refrigerated cheese tortellini

1/2 cup heavy cream (optional) or to taste

Salt & pepper to taste

 

Prep your ingredients. Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally. Add in the carrots, garlic, Italian seasoning, chicken, chicken broth, and water. Close the lid and ensure the valve is on “sealing”. Cook on high pressure for 8 minutes.

Once the countdown has completed, let the pressure release naturally for 5 minutes, then carefully quick release the remaining pressure. Take the lid off the pressure cooker. Press the “sauté” button. Take the chicken out of the Instant Pot and add the tortellini in (also add the cream if using). Shred or cut up the chicken while the tortellini cooks (this should only take about 5 mins or so). Add the chicken back into the Instant Pot and then season the soup with salt & pepper as needed. I added some fresh parsley too (optional).

Salami & Pasta Salad

Salami & Pasta Salad

Salami & Pasta Salad (instant pot)

 

4 cups elbow macaroni

8 cups water

4 large eggs, hard-boiled

8 oz. salami, thinly sliced

1 small cucumber, peeled, cut in half and sliced

2 cups chopped arugula

2 cups spinach

â…“ cup diced red onion

10 large stuffed green olives, sliced in half

¼ cup extra-virgin olive oil

Salt and pepper to taste

1 lemon, cut into wedges

½ cup shredded Parmesan cheese

 

Add elbow macaroni and 8 cups water to the Instant Pot. Secure lid and pressure cook on low for 8 minutes. Let steam release naturally. Strain and rinse pasta until cool.  Peel and slice each egg in half and set aside.  Using a large bowl, add cooled macaroni, salami, cucumber, arugula, spinach, red onion, and sliced green olives. Drizzle with ¼ cup extra-virgin olive oil; add salt and pepper to taste. Gently mix together. Divide between four dinner plates. Arrange hard-boiled egg halves and lemon wedges on plates. Sprinkle with Parmesan cheese.

Instant Pot Herbed Mashed Potatoes

Instant Pot Herbed Mashed Potatoes

Instant Pot Mashed Potatoes

6–7 medium russet potatoes, peeled and chopped into 1-inch pieces

½ cup vegetable stock

½ cup milk

1 stick butter (8 tbsp.)

2 tsp. onion powder

1 tsp. granulated garlic

1 tbsp. Italian seasoning herb blend

Salt and pepper to taste

 

Place all ingredients into Instant Pot. Secure lid. Pressure cook on high for 9 minutes.  Allow pressure to release slowly. When pressure has released, remove lid carefully. Transfer entire potato mixture to stand mixer. Whip potatoes with a whisk, paddle, or mixer attachment. Adjust salt and pepper as needed.

Instant Pot Creamy Garlic Mushroom Chicken

Instant Pot Creamy Garlic Mushroom Chicken

Instant Pot Creamy Garlic Mushroom Chicken

 

1 1/2 – 2 lbs. (0.6 kg-1 kg) chicken thighs or chicken breasts

salt

ground black pepper

1 T. olive oil

3 cloves garlic, minced

6 oz. (170 g) Cremini or white mushrooms, stems trimmed

1/2 cup chicken broth

1/2 cup whipping cream or heavy whipping cream

1/4 tsp. salt or to taste

3 dashes cayenne pepper

1 T. lemon juice

1 T. chopped parsley

 

Wash and rinse the chicken thighs with cold water. Pat dry with paper towels. Trim off the excess skin and fat with a pair of kitchen scissors. Season both sides of the chicken thighs with salt and pepper. Set aside.  Creamy garlic mushroom chicken in an Instant Pot. Turn on the Sauté mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add 1/2 T. of the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. (You may pan-fry the chicken on a regular skillet or non-stick skillet.) Discard the chicken fat from the instant pot by spooning it out. Add the remaining olive oil and sauté the garlic a little bit. Add the mushrooms, chicken broth, whipping cream, salt and cayenne pepper. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the lemon juice and chopped parsley, stir to mix well. Turn to Sauté mode for a few minutes to reduce the sauce. Add more salt and lemon juice to suit your taste.  Creamy garlic mushroom chicken.  Serve immediately with some plain spaghetti.  Creamy garlic mushroom chicken.  If you use frozen chicken, increase the pressure cooking time by 10 minutes.

Instant Pot Low Carb Cabbage Rolls

Instant Pot Low Carb Cabbage Rolls

Instant Pot Low Carb Cabbage Rolls

9 large white cabbage leaves, softened

 

2 lb. ground pork (or beef)

1 1/2 C. riced cauliflower

1/4 C. chopped fresh parsley

1 T. dried onion flakes

1/2 tsp. garlic powder

1 tsp. kosher salt

1/4 tsp. ground black pepper

 

1 (28 ounce) can crushed all purpose tomatoes

3/4 C. water

2 T. olive oil

1 T. white vinegar

1 tsp. kosher salt

1/4 tsp. ground black pepper

1 tsp. dried oregano

1/2 tsp. garlic powder

 

To Soften the Cabbage Leaves: Cut the core out of a large head of cabbage. Remove any discolored or damaged leaves from the outside. Place in a large bowl, stem side down with 1 C. of water in the bottom. Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent. Remove and cool before carefully separating leaves for use. (You could also do the standard treatment of simmering water in a pot.

 

Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.

Combine all of the sauce ingredients in a large bowl and stir well. Set aside until ready to use.

Store extra sauce in the fridge or freezer.

 

Place 1/2 C. of sauce on bottom of Instant Pot insert. Place a cabbage leaf on a clean flat surface and add 1/2 C. meat filling to the center. Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed. Place the roll in the Instant Pot, (make sure you’ve added some sauce per above first so they don’t stick) Repeat with three more rolls. Top the rolls with 1 C. of sauce. Place a cabbage leaf on top of the rolls to keep them separated from the next layer. Make the remaining 4 rolls and place on top of the cabbage leaf. Do not press down. Cover the top of the cabbage rolls with another 1 1/2 C. of sauce. Place the cover onto the Instant Pot and lock in place. Make sure the vent is closed. Choose Manual / Low Pressure and set it for 20 minutes. When the timer goes off, allow the pressure to release naturally – about 10 minutes. Remove the lid and serve hot with extra parsley for garnish if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.

Instant Pot Chocolate Oatmeal

Instant Pot Chocolate Oatmeal

Instant Pot Chocolate Oatmeal

 

2 1/2 C. water

1 C. old fashioned oats

2 T. ghee or salted butter

1 heaping T. cacao powder

1/4 tsp. fine ground sea salt

1/4 C. +1 T. 100% pure maple syrup

 

Add all of the ingredients except the maple syrup to your pressure cooker. Place the lid on your pot. Make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 8. When the pot beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes, it’s hot. Stir in the maple syrup. Serve warm.

Instant Pot Kalua Pork

Instant Pot Kalua Pork

Instant Pot Kalua Pork

4 pound pork shoulder roast cut in two pieces

1/2 cup Water

1 tablespoon Hickory Liquid Smoke

2 teaspoons kosher salt coarse, or Hawaiian salt

 

Press [Sauté] to pre-heat the cooker. When the word “Hot” appears on the display add oil to the cooking pot. Brown each half of the roast separately. Remove to a platter when browned. Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts. Press [Pressure Cook] and then use the [+] button to set 90 minutes of pressure cooking time. When beep sounds, use a natural release to release pressure (approximately 20 minutes). When valve drops, carefully remove lid. Remove the meat from the pressure cooker and shred with two forks, discarding excess fat as you shred. Add some of the juices from the pressure cooker to moisten the meat. (I used a fat separator to remove fat from the juices.)

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

3 lbs russet potatoes peeled and quartered

3 garlic cloves peeled and smashed

1 cup low-sodium chicken

broth or water

1/2 cup half-and-half or whole milk

3 tbsp unsalted butter

1 tsp fine sea salt

ground black pepper

 

Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure. Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.

Instant Pot Pork Chops with Mushroom Gravy

Instant Pot Pork Chops with Mushroom Gravy

Instant Pot Pork Chops with Mushroom Gravy

4 Pork loin center chops 2lbs total. Look for bone-in well-marbled about 1.25 inches thick

2 T. butter

Spice Rub

1/2 tsp. smoked paprika

1/2 tsp. onion powder

1/2 tsp. garlic powder

3/4 tsp. black pepper

½ tsp. oregano

3/4 tsp. salt

Gravy

4 ounces baby bella mushrooms sliced

1 T. butter

1 yellow onion medium sized, sliced

1 T. garlic minced

½ tsp. dried thyme

½ tsp. dried rosemary

1 C. chicken stock

1 T. soy sauce

1 T. Worcestershire sauce

2 T. all-purpose flour

½ C. heavy cream

 

Mix Spice Rub: Combine all the spice rub ingredients in a small bowl, and mix together, then set aside.

Prep Pork Chops: Take your 1.25 inch thick pork chops and use a meat tenderizer and pound them a little to tenderize. Take a paper towel, and pat the pork chops dry. Season both sides of the pork chop with the spice rub.

 

Brown Pork Chops in Instant Pot: Using a 6 qt or 8 qt Instant Pot, press “Saute” and let the Instant Pot heat up. It will take 5-8 minutes, and will read “Hot” Add the 2 T. butter to the Instant Pot. And use a wooden spoon to spread it around. Make sure to coat the whole bottom of the pot with butter. Place 2 of the seasoned pork chops into the hot pot, and let them cook for 2-3 minutes, to brown. Do not move them, let that nice brown crust form. Then flip and repeat with the other side. Remove from the pot, and repeat the steps to brown the other 2 chops.

 

Start Gravy: Once chops are removed from the pot, add the mushrooms in. Sauté mushrooms for 6-8 minutes, until the moisture is gone, and the edges are crispy and slightly browned. Add in one T. of butter, then add in sliced yellow onions, minced garlic, thyme, and rosemary. And then sauté everything for 2-3 minutes until onions are fragrant and tender. Deglaze the pan by pouring chicken stock into the pan, and using your wooden spoon to scrape any browned bits off the bottom of the pot and mix it all together. This is very important so you do not receive a “Burn” notice from your pot. But also the brown bits add so much flavor to your sauce. Add Soy Sauce and Worcestershire Sauce, and stir.

 

Pressure Cook: Add your browned pork chops back into the Instant Pot, pressing them down into the cooking liquid. Place the lid onto the Instant Pot, and lock the lid into place. Turn the valve to the “sealing” position. Pressure Cook for 1 minute on high. (yep you read that right) After 1 minute cook time is up, let the pressure naturally release for 10-15 minutes. After the 10-15 minutes, turn the valve to release pressure, and carefully open the lid (away from you). Remove pork chops from the pot, and set aside.

Turn pot back on to “Saute” and bring the mushroom gravy in the pot to a simmer. While the Instant Pot is naturally releasing pressure, whisk flour and cold heavy cream together. Remove chops from the pot. Then stir the heavy cream mixture into the mushroom sauce in the Instant Pot Taste the gravy, and season with salt and pepper to your preferred taste. Cook down if needed to achieve desired thickness.

Serve pork chops with the mushroom gravy spooned over top.

Instant Pot Brisket

Instant Pot Brisket

Instant Pot Brisket

4 pounds beef brisket, trimmed

2 T. olive oil

4 garlic cloves, finely chopped

3/4 C. beef broth

 

2 T. brown sugar

2 T. paprika

1 T. chili powder

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt

1/2 teaspoon ground black pepper

1 teaspoon ground mustard

1/2 teaspoon ground cumin

 

1 1/2 C. ketchup

1/2 C. apple cider vinegar

3/4 C. brown sugar

2 teaspoons onion powder

2 teaspoons ground mustard

1 T. Worcestershire sauce

1 teaspoon liquid smoke

3 T. molasses

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (or to taste)

 

In a small bowl, mix all the rub ingredients. Season the brisket all over with the rub. If you have time, let it sit in the refrigerator wrapped in plastic for up to 24 hours. In a medium bowl, mix all the BBQ sauce ingredients. Turn the instant pot/pressure cooker to “sauté”. Add the oil and allow it to get hot. Add the brisket to the pot and sear both sides for about 4-5 minutes or until golden brown. Remove the brisket from the pot and place it in a bowl or plate. Add the garlic and cook for about 1 minute, making sure the garlic doesn’t burn. Press the keep warm/cancel button on the instant pot. Add the broth and with a wooden spoon or spatula scrape the bottom of the pot to remove some of the bits stuck at the bottom of the pot. Add the BBQ sauce. Return the brisket to the pot with any collected juices. Toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 75 minutes. *See notes Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then do a quick release for the remaining pressure. Transfer the brisket to a cutting board. Cover with aluminum foil and let the meat rest for about 10 -15 minutes. Turn the instant pot/pressure cooker to “sauté” and cook/reduce the sauce for 5 to 8 minutes, stirring a few times. Press the warm/cancel button. Slice the beef brisket against the grain and serve with the BBQ sauce. You can also returned the sliced brisket to the instant pot making sure the slices are covered with the sauce (to prevent the meat from drying). Keep it warm until ready to serve.

 

If your IP doesn’t have a meat/stew option just chose “Pressure Cook” and set the timer.

 

2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.

4 to 5 pounds brisket: Cook on high pressure for 75 minutes.

6 to 7 pounds brisket: Cook on high pressure for 90 minutes.

 

If your brisket is too big, cut it in half so it fits comfortably into the instant pot.

 

I cut my brisket into 2 pieces and seared it one piece at a time not to over crowd the pot.

 

If your pressure cooker gets too hot after searing the meat, you can press the warm/cancel button before adding the garlic. The garlic will still get aromatic with the remaining heat.

Instant Pot Ramekin Eggs

Instant Pot Ramekin Eggs

Instant Pot Ramekin Eggs

1 T. ghee, plus more for greasing

2 C. mushrooms, chopped (or other veggies of your choosing)

salt

1 T. chives, chopped

3 eggs

3 T. heavy cream

 

Using the sauté setting of a multicooker, melt ghee, then sauté mushrooms together, until tender, caramelized, and reduced to 3/4 cup. Season with salt to taste. Meanwhile, grease the ramekins. When mushrooms are cooked, divide into ramekins. Top each with a teaspoon of chives, a freshly cracked egg, and a T. of cream.   The multicooker pots are nonstick, and so you shouldn’t need to wash them. Simply add 2 C. of water to the bottom of the Instant Pot.  Add the trivet, and place the egg-filled ramekins on top. Secure and lock the lid of the multicooker. Pressure cook on low for 1-2 minutes. Quick release and immediately remove the top when the pressure has normalized. Carefully remove the ramekins. They’ll be hot, so use heatproof oven mitts or mason jar lifters (if you have them).

Instant Pot Popcorn

Instant Pot Popcorn

Instant Pot Popcorn

 

2 T. butter

3 T. coconut oil

1/2 C. popcorn kernels

Salt

 

Set Instant Pot to sauté, more (or high) setting.  Add coconut oil and butter and allow to melt completely and start to sizzle. (Important Step!) Add popcorn kernels and stir so all kernels are coated with oil.  Place glass lid on top and hold, popcorn will begin popping in about 2-3 minutes, turn off when 2/3 of kernels have popped and they will continue to pop but not burn. Carefully remove lid. Pour out of pot when done so they don’t continue to cook. Salt and you’re done!

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!