Karla's Instant Pot Collection

I am slowly building a collection of my favorite Instant Pot recipes….several of you asked me to share....here you go!

Instant Pot Potato Soup
1 T. butter
1/2 c. chopped onion
3-4 cloves garlic, minced
3 c. water
1 T. chicken bouillon
10.5 oz. can cream of chicken soup
1 t. salt
1/2 t. pepper
4 c. diced potatoes, unpeeled (6 medium)
1 c. milk
2 T. flour
2 c. grated cheese
1/4 c. diced bacon
Place butter in the Instant Pot on Saute to melt.  Stir in the onions and saute for 3 to 4 minutes.  Stir in the garlic and saute for 1 more minute stirring constantly, so the garlic doesn't burn.
Turn off the instant pot and stir in the water, bouillon, soup, salt, pepper and potatoes.  Stir well.  Put on the lid and pressure cook for 8 minutes on High.  While it cooks make a slurry of milk & flour and set aside.  Do an instant release.
Return to Saute setting and stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve.

Chicken Enchilada Soup....Instant Pot Style
2 or 3 boneless, skinless chicken breasts (frozen)
2 cans chicken broth or 3 c. water with 1 T. chicken bouillon
1 can mexicorn, do not drain
1 can cream of potato soup
1 or 2 cans tomatoes with cilantro and lime (or any canned tomato you prefer)
1/2 c. chopped cilantro
1 pkg. taco seasoning or 1/4 c.
1 can chopped green chilies
1 c. sour cream
grated cheese and tortilla chips (for serving)
Put all ingredients, except the sour cream, in the instant pot.  Cook on high pressure for 12 minutes.  Do a 10 minute normal release and then release remaining pressure.  Remove lid and take out the chicken.  Shred or cut up the chicken and return it to the instant pot.  Stir in the sour cream.  Serve with grated cheese and tortilla chips.
If you want to make it in the crock pot instead of the instant pot.  Cook on low for 6 hours or high for 3 hours.

Chicken Tortellini Soup 
1½ pounds boneless chicken breast (I used thighs, cubed and browned in a little oil, before adding other ingredients - or just add whole chicken pieces and remove and shred or cube after it has cooked)
2 c. carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 c. water
2 T. chicken bouillon
1 t. Italian seasoning
1 T. dried parsley
1 t. season salt
1/4 t. pepper
2 c. cheese tortellini
Add all of the ingredients except for the tortellini to a crock pot or instant pot.
Cook on low for 6 hours or high for 4 hours.
Stir in the tortellini and cook for about 20 minutes, until they are cooked all the way through.
Note:  if you are in a hurry & want to cook this using the pressure cooker of the Instant pot - add everything except the tortellini and set on high for 10 minutes.  Meanwhile cook the tortellini on the stove top and add to soup at serving time.  OR at the end add tortellini to the instant pot and cook at high pressure for 4 more minutes. 

White Chicken Chili

4 boneless, skinless chicken breasts

4 c. water

1 T. chicken bouillon

1 clove garlic or 1 t. garlic powder

1 medium onion,diced or 1 T. onion powder

3 - 15 oz. cans white northern beans, do not drain

4 oz. green chilis, do not drain

1 t. dried oregano

1/2 t. cumin

1/2 t. chili powder

1 t. salt

1 t. pepper

1/2 c. evaporated milk

Toppings for serving:

grated cheese, sour cream, tortilla chips 

Place frozen or thawed chicken in the instant pot.  Add remaining ingredients, all except the evaporated milk. I like to blend together: the onion, garlic, 1 c. of beans and the green chilis and puree them, then add to the pot.   Lock lid in place and close vent.  Set on high pressure for 12 minutes.  Allow the pressure to release naturally for 10 minutes and then release pressure and remove the lid.  Remove the chicken and shred or cut up and add back in.  Stir in evaporated milk.  Turn to saute and stir for 3 to 5 minutes.  Serve with toppings.  

For a crock pot.....Add all ingredients except the white beans and evaporated milk.  Cook for 8 hours on low.  Then remove the chicken and shred it.  Return the chicken to the crock pot.  Stir in the white beans and evaporated milk, cook for 10 to 15 minutes more.  Serve.  On the stove.....place chicken, water & bouillon in stockpot.  Cook until chicken is tender, about 15 minutes.  Shred chicken and add back to pot.  Add remaining ingredients; except the evaporated milk.  Simmer over low heat for 10 minutes.  Stir in evaporated milk.  Serve.

Instant Pot Tomato Basil Soup
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
2 to 4  cloves garlic, minced
2 to 3  T. butter
1 t. salt
½ t. pepper
2 t. dried basil or 1/4 c. fresh basil
2 bay leaves (optional)
2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced
4 cups chicken broth
½ cup heavy cream or whipping cream
2 T. regular clear jel (cornstarch could work too)
Using the sauté setting of the instant pot or electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.
Add the salt, pepper and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.  Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.  Remove the bay leaves.  Puree the soup using an immersion blender.
Stir together the cream and clear jel and add to the soup mixture, stir until well blended.  Taste and adjust seasonings as desired.

Goulash

1 lb. hamburger
1 large onion, diced
3 cloves garlic, minced

1 c. red and/or green peppers

1 t. salt

1/2 t. pepper
26 oz. spaghetti sauce
30 oz. diced tomatoes
1 T. Italian seasoning
3 T. worcestershire sauce
4 c. elbow pasta
3 c. water

2 bay leaves

Parmesan and/or Cheddar Cheese, grated

Saute in instant pot:  hamburger, onion, garlic, salt & pepper.  Drain if needed.  

Stir in tomato sauce, diced tomatoes, Italian seasoning, worcestershire sauce, water, pasta, & bay leaves.  

Set instant pot to high pressure for 4 minutes.  Quick release when done.  Remove bay leaves and top with cheese.  Serve.  

Instant Pot Macaroni and Cheese
4 c. Elbow Macaroni
4 T. butter
4 c. water
2 t. dry ground mustard
1 t. granulated garlic
2 t. salt
1/2 t. pepper
1 can evaporated milk
2 c. grated cheddar cheese
1/4 c. parmesan cheese
Add macaroni, butter, water, mustard, garlic, salt, and pepper to your Instant Pot. Secure the lid, and high pressure for 4 minutes.  Allow to release steam naturally.  Hold on the warm setting. 
Add in evaporated milk and cheeses. Continue to mix and stir until creamy. Serve hot!!
Servings: 6-8 servings

Instant Pot.....Homemade Hamburger Helper
1 lb. hamburger
1 T. onion powder or 1/4 c. diced onion
1 T. garlic powder or 3 cloves minced garlic
1 t. season salt
1/2 t. pepper
3 1/2 c. elbow macaroni OR 5 c. egg noodles
3 c. beef broth or water with 1 T. beef bouillon
1 c. milk or cream
2 c. grated cheddar cheese
Saute hamburger and seasonings, until meat is browned.  Add macaroni/noodles and broth and stir well.
Cook on manual high pressure for 5 minutes.  Do a quick release.
Return to saute setting and stir in milk and cheese.  Stir until cheese is melted. Serve.

Cashew Chicken
2 T. oil
1 lb. chicken breasts, bite size pieces
season salt OR salt & pepper, to taste
1/3 c. soy sauce
1 T. barbeque sauce
1 T. rice wine vinegar
2 T. light brown sugar
1/2 t. fresh ginger, minced
2 cloves garlic, minced
1/2 c. water
1 T. toasted sesame seeds
3 c. fresh broccoli
1 large red bell pepper, julienned
1 c. cashews
Thickening:
2 t. clear jel or corn starch
1/4 c. water
Add oil to instant pot and saute chicken, season with salt & pepper.
Whisk together:  soy sauce, bbq sauce, vinegar, brown sugar, ginger, garlic, water & sesame seeds.  Stir over chicken and cook at high pressure for 5 minutes.  Quick release pressure. 
Add broccoli & red pepper.  Cook at high pressure for 0 minutes (1 if 0 is not allowed).  Quick release pressure.
Whisk together thickening ingredients and set aside.
Return to saute setting and bring to a simmer.  While simmering add in thickening and stir until well combined.  Once sauce has thickened stir in cashews.  Serve over cooked rice. 

  

Seasoned Chicken Thighs

1 to 2 T. canola oil

4 to 8 skinless chicken thighs

salt and pepper, to taste
granulated garlic, to taste
granulated onion, to taste
1 1/2 c. water, in the instant pot
Chicken Gravy
1/4 c. clear jel or cornstarch
1 c. milk
1 t. chicken bouillon
1 to 2 t. Kitchen Bouquet browning & seasoning sauce
Honey Garlic Sauce

1/3 c. honey

4 cloves garlic, minced

1/2 c. soy sauce 

1/2 c. ketchup

1/2 t. dried oregano

2 T. chopped fresh parsley OR 1 T. dried parsley
Generously sprinkle chicken thighs with salt, pepper, garlic and onion.  

Turn on the Instant Pot to saute mode.  Add the oil and seasoned chicken thighs.  Cook for 2 to 3 minutes per side.  Remove chicken from instant pot.  Pour 1 1/2 c. water into the instant pot.  Place rack in instant pot and place the chicken on the rack.
Seal up the lid and cook in poultry mode for 15 minutes or on High for 15 minutes.  Allow pressure to release naturally for 5 minutes, then release remaining pressure and remove the lid.  

For seasoned chicken thighs.....serve as is
OR
For chicken gravy over the top..... thicken the remaining broth left in the instant pot.  Remove the rack and mix 1/4 c. clear jel with 1 cup milk.  Return instant pot to saute mode and stir in the milk mixture and bouillon and Kitchen Bouquet, stirring until thickened, about 3 to 4 minutes.  Serve over the top of the chicken thighs.
OR
For Honey Garlic Chicken Thighs.....

While chicken is cooking…..In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; stir well and set aside. You can warm it up in the microwave if you want or put it back in the instant pot on saute.  

Transfer chicken to a serving plate and spoon the sauce over the chicken.  

Serve with rice, cooked in an instant pot.  

I accidently discovered the trick to this is to use cooked rice that has been chilled.  
Instant Pot Rice Pudding

1/4 c. butter
2 c. cooked rice, chilled
4 c. milk
2 c. water
1 c. sugar
1 t. vanilla (double if not using almond extract)
1 t. almond extract (optional)
1 t. cinnamon
1/2 t. nutmeg (optional)
3 eggs
1/2 c. evaporated milk
Melt butter in instant pot on Saute.  Stir in rice, until coated in butter.
Add:  milk, water, sugar, vanilla, almond extract & cinnamon.  Stir well.
Place lid on and close steam valve.  Set on high pressure for 14 minutes.  Allow steam to release naturally.  Remove lid (it will not look done, but it is).
Whisk together eggs and evaporated milk in a bowl.  Add a few spoonfuls of the rice pudding to this mixture and stir well.  Then add to the egg mixture into the rice mixture.
Turn to Saute and bring mixture to a boil and boil for 1 to 2 minutes, stirring when it starts to boil to prevent sticking.  It will start to thicken.  Serve warm or chilled.  Sprinkle with additional cinnamon or nutmeg.
Makes 12 to 14 servings.

Carrot Cake Steel Cut Oats for Instant Pot
1 tablespoon butter
1 cup steel cut oats
4 cups water
1 cup grated carrots
3 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup raisins
1/4 cup chia seeds
Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
Add water, carrots, maple syrup, cinnamon, pumpkin pie spice, and salt. Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in raisins and chia seeds. Cover and let sit five or 10 minutes until oats are desired thickness.
Top with additional raisins, maple syrup, chopped nuts, and milk.

Steel Cut Oatmeal in the Instant Pot  
2 T. butter
1 1/2 c. steel cut oats
4 1/2 c. water
1/2 t. salt
honey and milk, for serving
Place butter in instant pot on saute to melt the butter.  Stir in the oats, saute for about 5 minutes; stirring often, until oats are lightly toasted.
Add the water and salt and stir well.
Put on the lid and turn dial on lid to sealing.  Either use the Porridge setting or High Pressure for 12 minutes.  Let the pressure release naturally for 10 minutes.  Then release remaining steam.  Open and stir and serve with honey and milk. 
Variations: 
1) add 1 chopped apple and 1/2 t. cinnamon with the water. 
2) add 1 c. pumpkin puree, 1/2 c. maple syrup and 1 t. pumpkin pie spice with the water.
3) top with fresh fruit or berries at serving time. 

  

Most any baked cheesecake recipe will work in the instant pot….just don’t over fill your pan.   This recipe is designed for 1 - 7 inch cheesecake. 

Oreo Cheesecake….in the instant pot or not

Crust
12 whole Oreo cookies, crushed into crumbs
2 T. butter, melted
Cheesecake
16 oz. cream cheese, room temperature
1/2 c. granulated sugar
2 large eggs, room temperature
1 T. flour
1/4 c. heavy cream Or (1 T. melted butter and 3 T. milk)
2 t. vanilla
8 whole Oreo cookies, coarsely chopped
Topping
1 c. whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional
Spray the inside of a 7 inch cheesecake pan.
In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan and freeze for 10 minutes.
Beat the cream cheese until smooth. Add sugar and mix well.  Add eggs, and beat well. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
Cover the top of the pan with a piece of foil.
Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan easily.  OR use a purchased instant pot rack with handles. 
Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot.
Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 40 minutes.
 Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
Carefully remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
Once the cheesecake has cooled, cover with foil and refrigerate it for at least 8 hours, or overnight.
At serving time, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
Notes:
If you want to bake this in an oven.... Do not cover the top with foil but you will need to cover the bottom of the pan with foil or the water will leak in.  Place the cheesecake pan into a larger pan and pour hot water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.

Vanilla Cheesecake

1 1/2 c. water in Instant pot

Crust:

3/4 c. graham cracker crumbs OR 1 pkg. of 8 graham crackers, crushed

2 T. butter, melted

Filling:

16 oz. cream cheese, softened

1/2 c. sugar

1 T. vanilla extract

3 eggs, lightly beaten

Topping:  OPTIONAL

4 oz. white baking chocolate, chopped

3 T. heavy whipping cream

Fresh fruit for topping

Place water in Instant Pot.

Mix crust ingredients together.  I do this in my little food processor; blending the crackers until crushed and then add in the sugar & melted butter & blend.  Pat crumb mixture into the bottom of a sprayed 7 inch cheesecake pan.  Set aside.

Cream together cream cheese & sugar.  Then add vanilla and eggs.  Beat on low speed until smooth and well mixed.  Pour over crust.  Cover cheesecake tightly with foil.  Place pan onto a trivet with handles and lower into instant pot.  Lock lid and close vent.  Set on high pressure for 45 minutes.  Quick release pressure and lift out cheesecake.  Remove foil and allow to cool on wire rack for 1 hour.  Loosen sides from pan with a knife.  Replace the foil to cover.  Refrigerate for 6 hours or overnight. 

Make topping if desired.  Melt chocolate in microwave and stir in the cream, until smooth.  Remove cheesecake from pan.  Pour chocolate mixture over cheesecake. Decorate with berries or fruit if desired.  Return to refrigerator until topping has set up.  Serve. 

Variations:  1) serve plain

2)  serve with chocolate and/or caramel sauce topping

3)  serve with a fruit sauce topping

4) serve with whipped cream

5) serve anyway you like!!