Chocolate Lava Cake in the Instant Pot

This recipe came from Tyler Jumper.

Chocolate Lava Cake in the Instant Pot
1 c. water, for instant pot
1 c. semi-sweet chocolate chips
1/2 c. butter
1 c. powdered sugar
3 eggs
1 egg yolk
1 T. vanilla
3/8 c. flour
4 Pyrex 6 oz. bowls
For Topping:  ice cream, caramel drizzle, Magic Shell Chocolate ice cream topping
Microwave chocolate chips and butter in a large bowl for  2 minutes.  Stir in powdered sugar until smooth.  Add eggs and egg yolk and stir well.  Add vanilla and  flour and stir well.  Spray Pyrex bowls with cooking spray.  Pour batter into each bowl filling to the top.
Place trivet and 1 cup water in the instant pot and then place the bowls on the trivet.  Stack them if needed.
Seal.  Manual for 9 minutes.  Quick Release.
Remove bowls, rest 2 minutes and place upside down on a plate.  Top with ice cream, caramel and magic shell.  Enjoy!
*For a Peanut Butter Lava Cake, mix together:  4 T. peanut butter, 1 T. butter, 2 T. powdered sugar.
Fill bowl half full with batter and then add 1/4 of this peanut butter mixture to each bowl and then finish filling bowl with batter.

Roast Beef & Veggies in the Instant Pot

Roast Beef and Veggies in the Instant Pot
2 to 3 lb. Roast (thawed or frozen)
1 onion, thickly sliced
2 c. water
2 T. beef bouillon
1 T. cornstarch or clear jel
1/2 t. granulated garlic
1/2 t. granulated onion
1/8 t. pepper
1 lb. mini carrots
1 to 2 lb. potatoes
Place roast in pot and top with onion slices. 
Mix water and seasonings together and pour over the roast. 
Add carrots and potatoes.  Seal. Cook on manual for 70 minutes if thawed or 85 minutes if frozen.  Natural Release. 
*This can be kept in the instant pot on warm setting for as long as needed, until ready to serve. 

BBQ Sticky Chicken Wings in the Instant Pot

BBQ Sticky Chicken Wings in the Instant Pot
1 c. water
3 lbs chicken wings **
3T. brown sugar
1/4 t. cayenne pepper
1/2 t. garlic powder
1/2 t. paprika
1/2 t. salt
1/4 t. pepper
1/2 c. BBQ sauce
2 T. hot sauce optional
Place trivet in the Instant Pot and add 1 cup of water.
In a medium sized bowl with a lid, whisk together brown sugar, cayenne, garlic powder, paprika, salt and pepper. Add chicken wing pieces, put lid on bowl and shake or stir well to coat chicken with seasonings.  Place seasoned chicken in a wire basket on trivet in Instant Pot. 
Place lid to sealing and cook on manual for 5 minutes.  Natural release for 10 minutes then release remaining pressure. 
Stir together the BBQ Sauce and Hot Sauce and coat the chicken pieces with the sauce and place them on a foil lined baking sheet.  Broil for about 3 minutes on each side to caramelize.  Serve.

**If you buy whole chicken wings, you need to trim them into 3 pieces; a wing tip, the wingette and the drumette.   You may save the tips to make chicken stock another time, use the other 2 pieces in this recipe.

Chicken & Stuffing ..... the instant pot way

Chicken and Stuffing
Place in instant pot:
2 lbs. chicken tenders (can be frozen)
1 c. water
1 t. garlic salt
Combine:  10.5 oz. cream of chicken soup** with 1 c. sour cream and add to the pot.
Sprinkle over the soup mixture:  6 oz. Stove Top Chicken stuffing mix
Top with:  12 oz. frozen green beans
Place lid on sealing.  Cook on manual for 25 minutes.  Quick release or natural release, either is fine.

**Can use Homemade Cream of Chicken Soup or use Cream of Anything.

Homemade Cream of Chicken Soup

When a recipe calls for a can of cream of chicken soup try this.....or add more milk for a creamy homemade soup.

Homemade Cream of Chicken Soup (Condensed) 
2 c. chicken broth
3/4 c. milk, divided
3/8 c. flour or cornstarch or clear jel (I prefer clear jel)
1 t.  chicken bouillon
1/4 t. pepper
1/2 t. garlic salt
Boil broth and 1/2 of milk in saucepan.
Whisk together 1/2 of milk and flour and add to the saucepan.  Cook on low about 3 minutes until thickened.
Add seasonings and stir.  Cool.  Use in recipes calling for a can of cream of chicken soup.  Or whisk in  2 c. of milk and heat through and serve as soup.
** Can double or triple and freeze it for later.

Instant Pot Favorites

Instant Pot Favorites.....I'm putting them here to better keep track of them!!

Veggies

Baked Potatoes

1 c. water

Pole hole in potatoes and place on rack in instant pot

Seal.  Manual 12 minutes.  Quick Release.

Kasey likes to grease his potatoes with shortening and sprinkle with course salt and then cook them. 

Corn on the Cob

1 c. water

4 to 12 ears of corn (depending on size of instant pot)

Seal.  Manual 5min.  Quick Release or Natural Release until dinner time is fine too.

Green Beans

2 c. water

Green beans

Seal. Manual 3 minutes.  Quick Release.

Steamed Vegetables

1 bag frozen carrots, broccoli, cauliflower, or ANY veggies

1 c. water

Seal. Manual 1 minute.  Quick Release. Drain if needed.  Sprinkle with garlic salt & cheddar cheese.  YUM!  

Sweet Potato

1 c. water

Place 3 sweet potatoes on Rack.  Seal.  Manual 15 to 20 minutes.  Quick Release. 

Meats

Chicken

1 ½ c. water

4 to 6 frozen or thawed chicken breasts

Seal.  Manual for 25 minutes for frozen, 20 minutes for thawed.  Quick Release.

Fall Off the Bone Ribs with Mashed Potatoes

1 ½ c. apple juice

Salt & Pepper ribs (beef or pork) and place in pot.

Seal.  Meat Stew or Manual for 25 minutes.  Natural Release.  Remove and place ribs on a foil lined pan.  Cover ribs with BBQ sauce.  Preheat oven to broil/550 degrees.  Broil for 2 to 4 minutes on each side. 

For the whole meal deal…..Then add chunked or small potatoes to the sauce left in the pot. 

Seal.  Manual for 15 minutes.  Quick Release.  Mash and serve with the ribs. 

Hamburger

1 c. water

Place hamburger, thawed or frozen on rack.  I do 4 – 1 lb. chunks

Seal.  Manual 25 minutes for frozen or 20 minutes for thawed.  Natural release for 10 minutes. 

Remove with tongs to bowl and break apart with chop & stir tool. 

Freeze in Ziploc bags for later use. 

 Miscellaneous

Eggs

1 c. water

Place eggs on rack

Seal.  Manual for 5 minutes.  Quick Release.  Place in ice water for 5 minutes for easier peeling.  

Oatmeal

1 c. Old Fashioned Oatmeal  (can do up to 4 c. at once)

2 c. water

Stir. Seal. Manual High for 4 minutes. Quick Release.  Remove lid.  Stir. Serve

For Pumpkin Oatmeal, add before cooking:  ¼ c. pumpkin, 1 T. brown sugar or honey, 1/8 t. cloves & nutmeg, 1 t. cinnamon.  Top with chocolate chips at serving time. 

To have Oatmeal ready when you are…..Cook 4 minutes and keep on warm setting all night or however long you need. 

Pasta

1 lb. pasta

4 c. water (enough to barely cover pasta)

1 t. salt

Seal. Manual 2 minutes.  Natural Release for 5 minutes then Release. 

White Rice

1 c. rinsed til clear rice (or as much as you need)

1 ¼ c. water or broth

Seal.  Manual for 8 minutes or push rice button.  Natural Release for 10 minutes then Release.

Log Cabin Day 2019 Instant Pot Recipes by Surine

These recipes were shared by Surine Greenway at our 2019 Log Cabin Day.

Taco Pasta in the Instant Pot

1-2 lbs. Hamburger
3 T. taco seasoning
16 oz. tomato sauce
15 oz. black beans, drained
15 oz. corn, drained
4 c. beef broth
1 lb. small pasta (medium shells)
1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)
Set instant pot to Saute and brown the hamburger.  Stir in seasoning, sauce, beans, corn, broth and pasta.
Place lid on Sealing.  Change setting to manual and adjust time to 5 minutes.  Quick Release.
Remove lid.  Top with cheese and set lid on for a minute or two until the cheese is melted.  Serve with desired toppings, such as, sour cream, taco sauce, etc.

Chicken Tortilla Soup
1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
10 oz. diced tomatoes with green chilies
14.5 oz. diced tomatoes (no salt added)
1 cup frozen corn thawed
1 cup black beans (no salt added), drained & rinsed
1 medium onion, diced
1 jalapeno, diced
2 cloves garlic, minced
4 cups of organic, low sodium chicken broth or stock
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. Himalayan salt
1/4 tsp. black pepper
TORTILLA STRIPS:
4 organic corn tortillas
olive oil cooking spray
Himalayan salt
Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro
Toss all the ingredients for the soup into your Instant Pot and give it a stir.
Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
To make homemade tortilla strips:
Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
Enjoy with toppings!         source:  confessionsofafitfoodie.com

Rice Pudding
2 cups milk
1¼ cups water
1 cup long-grained rice (you can use short-grain if you like)
1 can sweetened condensed milk
⅛ cup sugar (I use Vanilla sugar)
⅛ teaspoon sea salt (table salt works too)
1 teaspoon vanilla extract
Add milk, sugar, water, and salt to Instant Pot
Add rice to milk mixture.
Stir
Place lid on Instant Post, seal lid, and close vent.
Press the Porridge button. The rice will take 20 minutes to cook on this setting.
When the timer beeps, allow Natural Pressure Release for 10 minutes.
After 10 minutes, press the Cancel button and open vent to release pressure.
When depressurized, open lid.
Add Sweetened Condensed milk and vanilla.
Stir until well mixed.
Serve with optional choice of toppings.
Source:   Mommysmemorandum.com

Brown Sugar Carrots
32 oz bag of baby carrots
1/2 cup brown sugar
4 tablespoons butter
1/2 tsp salt
1 cup water or chicken broth
Place in your electric pressure cooker in this order: carrots, brown sugar, butter, salt & water..
Add the pressure cooker lid and set it to sealing.
Set the timer for 4 minutes.
Do the quick release to release the pressure.

Give the carrots a quick toss in the sauce and serve immediately.

Alfredo in the Instant Pot

Chicken Alfredo
4 c. chicken broth
3 c. heavy cream
1 t. granulated garlic or 4 cloves, crushed
1 t. salt
1/2 t. pepper
1 lb. fettuccini or linguine pasta, broken in thirds
1 to 2 lbs. boneless chicken breast**
1 c. parmesan cheese
1 T. dried parsley
Place in the instant pot in the following order:  broth, cream, garlic, salt, pepper and pasta.  Gently stir and make sure pasta is covered in liquid.  Top with chicken (thawed or frozen).
Seal lid and set on Manual High for 8 minutes.  Natural Release for 10 minutes.  Then release pressure.  Open carefully.  Remove chicken and shred it.  Stir in parmesan cheese, parsley and shredded chicken.  Allow to sit for 2 to 5 minutes to thicken if needed.  (The longer it sits the thicker it gets.)  Thin with more milk if needed.

** Often I use Rotisserie Chicken and since it is already cooked I just heat it up and stir it in at the end or sprinkle it on top.

For a SKINNY version
Omit the cream.
After everything is cooked at the very end stir in  2 cups evaporated milk OR 2 c. milk whisked with 1/3 c. cornstarch or clear jel (no thickening added if using evaporated milk).

Ellen's & Sue's Rolls

2 favorites from 2 of my favorite people.....Ellen Johnson & Sue Grunig

Ellen's Refrigerator Rolls
2 c. warm water
2/3 c. dry instant milk   OR replace both with 2 c. milk
1/2 c. butter
1 T. dry yeast
1/2 c. sugar
1/2 c. dry instant mashed potatoes
1 1/2 t. salt
2 eggs
4 to 5 c. flour (for a soft dough)
Mix all ingredients together in the order given.  Knead with mixer for about 8 minutes.  Let raise once until double in volume.  Punch down and turn out on a floured surface.  Divide in two and roll into a 10 inch circle,  Brush with melted butter.  Cut each circle into 18 triangles with a pizza cutter.  Roll into crescent roll.  Place on a greased cookie sheet. Cover well with plastic wrap and freeze.
Once frozen they can be placed in a ziploc freezer bag.
Remove from freezer about 3 hours before you wish to bake them.  They may also be thawed overnight in the refrigerator.  Makes 3 dozen.  Bake at 375 for 12 to 15 minutes.

Sue's Bundt Pan Pull-A-Part Rolls      Makes 2 Bundt pans full
Combine in mixer bowl:
2 c. warm water
1/2 c. sugar
2 T. yeast
Add:
2 eggs
7 c. flour
2 T. oil
1 T. salt
Mix 5 minutes.  Let rest 10 minutes.  Divide into 2 parts.  Roll to 1/2 inch thickness.  Cut in 3 inch circles.  Melt 1 cube of butter for each bundt pan.  Dip in melted butter and arrange to stand up in a circle in the pan.  Rise until double.  Bake at 400 for 15 to 20 minutes.  OR  cover dough with plastic wrap and refrigerate until ready to bake.