Sorry this is not in any certain order because I add to it often. I compiled this collection and made a cookbook for Larry and Connie to help Larry with the cooking during Connie's illness. It keeps growing and many have asked me to share it. So here it is.....
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 5 min. 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
and 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 or
Natural release or keep on warm up to 10 hours. Remove lid. Stir.
Serve with brown sugar and honey or whatever you like.
For Pumpkin Oatmeal, add before cooking: ¼ c. pumpkin,
1 T. brown sugar or honey, 1/8 t. cloves and 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.
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.
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
These next 3 recipes were shared by Surine Greenway at our 2019 Log Cabin Day.
Taco
Pasta in the Instant Pot
1 lb.
Hamburger
1 T.
onion powder or ½ c. chopped onion
3 T.
taco seasoning
15
oz. tomato sauce
15
oz. black beans, drained
15
oz. corn, no need to drain
1
lb. bowtie pasta or medium shells
4 c.
beef broth or 4 c. water +4 t. beef bouillon
1
1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)
Set
instant pot to Saute and brown the hamburger and onion. Stir in
seasoning, sauce, beans, corn, pasta and broth.
Place lid on Sealing. Change setting to manual and adjust time to
5 minutes. Quick Release to vent pressure. 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.
Brown
Sugar Carrots If you double this recipe don't double the water/broth
32
oz. bag of baby carrots
1/2
cup brown sugar
4 T.
butter
1/2
t. salt
1 t. parsley
1 c.
water or chicken broth
Place
all ingredients in your electric pressure cooker in the order listed.
Place
the lid on and set it to sealing. Pressure
for 4 minutes. Do a Quick Release,
venting the pressure. Give the carrots a
quick toss in the sauce and serve immediately.
Rice
Pudding - makes 10 – ½ c. servings - can be doubled
2 c.
milk
1 ½
c. water
1 c.
white rice, long or short grain
2 T.
sugar
⅛ t.
salt
1
can sweetened condensed milk
1 t.
vanilla extract
Add
milk, water, rice, sugar and salt to Instant Pot. Stir.
Place
lid on Instant Post and set to sealing. Press
the Porridge button. The rice will take 20 minutes to cook on this setting or if
you don’t have a porridge button just pressure for 20 minutes on
Manual/Pressure cook. When the timer
beeps, allow Natural Pressure Release for 10 minutes.
After
10 minutes, press the Cancel button and open vent to release pressure. Remove lid.
Add sweetened condensed milk and vanilla. Stir until well mixed.
Serve
with a sprinkle of cinnamon sugar, fruit or plain.
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).
This is my own version
of Instant Pot Spaghetti. I took a basic recipe and added some of my
favorite ingredients. I often make it with Penne Pasta rather than
Spaghetti Pasta, but either works. Yes, I even took my instant pot
camping this summer.
Instant Pot Spaghetti
1 lb. hamburger
1/2 c. onion, diced
3 cloves garlic
1 c. red and/or green
peppers, diced
1 t. Italian Seasoning
1 lb. Spaghetti or Penne
Pasta - (break in 3 pieces and criss cross)
24 oz. Spaghetti Sauce
24 oz. crushed tomatoes
1/3 c. spaghetti
seasoning
4 1/2 c. water (or just
filled the spaghetti sauce & tomato cans with water)
1/4 c. butter (optional)
Set Instant Pot to Saute
and add the hamburger. Once the hamburger is mostly browned add the onion,
garlic, peppers and Italian Seasoning.
Add the Pasta and pour
over the sauce, tomatoes, seasoning & water. Make sure the water
completely covers the pasta.
Seal and Set for 8
minutes at high pressure. Quick Release. Stir in butter and serve.
Salsa Chicken in the Instant Pot
2 large chicken breasts
2 cans corn (drain one can)
2 cans black beans (drained)
2 pints salsa
Dump all ingredients in the instant
pot. Seal lid. Set for 15 minutes with thawed chicken OR
20 minutes with frozen
chicken. Quick release or wait....it doesn't really matter. Shred
the chicken.
Serve over rice, quinoa or
tortillas. Top with cheese and sour cream.
Creamy Mac and Cheese in
the Instant Pot
1 lb. (3 1/2 c.) elbow
macaroni
2 T. Butter
1 T. kosher salt
1 teaspoon dry mustard
1/4 t. cayenne
1/2 t. garlic powder
2 T. cornstarch
2 1/2 c. water
3 c. milk, divided
2 c. shredded cheddar
cheese
1 c. shredded Monterey
Jack cheese
Add to instant
pot: macaroni, butter, salt, mustard, cayenne, garlic powder, cornstarch,
water and 2 c. milk. Stir well.
Seal and cook on high
pressure 7 minutes. Quick Release. If pasta isn't done use saute
function and cook for 2 to 3 more minutes.
Select Saute and add 1/2
c. milk and additional 1/2 c. milk if needed. Stir in cheeses and stir
until melted and creamy. Serve immediately.
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
and 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 and quick release.
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 and 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!!
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 &
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.
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.
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.
Chicken
Enchilada Soup
12.5 oz. chicken breast (can use fresh
or frozen chicken – but need to adjust cooking time)
15 oz. black beans, drained and rinsed
15 oz. pinto beans, drained and rinsed
15 oz. diced tomatoes
15 oz. sweet corn
10 oz. green enchilada sauce
2 c. chicken broth
1.25 oz. packet taco seasoning or ¼ c.
2 T. Ranch seasoning
1/2 t. cumin
3/4 t. chili powder
1 t. garlic powder
1/4 t. pepper
Add all ingredients into your Instant
Pot. Place lid on sealing. Push the
manual button, and set the timer for 4 minutes. Quick release or Natural release is fine too. Serve with shredded cheese, sour cream, diced
avocados, tortilla chips or whatever you like.
Stew
2 lbs. beef stew meat, bite sized pieces
2 to 3 c. beef broth
1 lb. baby carrots
3 to 4 potatoes, chunks
1 T. Worcestershire sauce
2 t. salt
1/2 t. pepper
1 onion, diced
1 c. celery, diced
2 c. frozen peas
Place all ingredients in the Instant Pot
in order listed. Set lid to
sealing. Cook on manual or high pressure
for 30 minutes. Quick release or natural
release. Stir and serve.
Chicken
Soup
1 to 2 chicken breasts
3 c. carrots, sliced
2 c. celery, sliced
1 onion, diced
2 teaspoons of salt
1 teaspoon Italian seasoning
8 c. chicken broth
Put your chicken in the bottom of the
Instant Pot. Add vegetables, seasonings
and broth.
Place lid on sealing. Set to Manual for 20 minutes. Quick release or
natural release. Stir and serve.
Chicken Noodle Soup
4 c. chicken broth
2 c. water
½ c. onion, diced
1 c. celery, diced
2 c. carrots, diced
½ c. green onions, sliced
15 oz. corn
1 t. garlic powder or 2 cloves minced garlic
1 t. salt
½ t. pepper
3 c. egg noodles
2 c. cooked chicken, diced or shredded
Put all ingredients in the Instant Pot in the order listed. Making sure the noodles are covered in
liquid, if not add some water. Put lid
on and set to Sealing. Pressure for 5
minutes. Do a Quick Release to vent
pressure. Take off lid. Stir and serve.
Chicken Vegetable Soup
3 – 4 chicken breasts, frozen
3 – 4 large potatoes, cut in
chunks (no need to peel them)
1 large onion, cut in chunks
1 lb. baby carrots
1 c. celery, diced
1 t. garlic salt
½ t. pepper
½ t. rosemary
8 c. chicken broth
Place all ingredients in Instant Pot.
Set to sealing. Pressure for 25
minutes. Natural Release for 10 minutes. Turn to venting. Remove lid.
Shred the chicken and stir well.
Serve.
Canned Chicken Taco Soup
15 oz. black beans, drained and rinsed
15 oz. pinto beans, drained and rinsed
15 oz. diced tomatoes
15 oz. corn
15 oz. canned chicken
10 oz. green enchilada sauce or Rotel
diced tomatoes & green chilies
2 c. chicken broth
2 T. taco seasoning
1 T. Ranch Seasoning
1 t. garlic powder
1 t. onion powder
1 t. salt
¼ t. pepper
Add all ingredients to Instant Pot. Set on Sealing. Pressure for 4 minutes. Quick Release.
Turn to venting. Stir. Serve with shredded cheese, sour cream, and Nacho
Cheese Doritos or tortilla chips
15 Bean Soup
20 oz. 15 Bean Soup Blend
4 c. water
1 medium onion, chopped
1 c. celery, chopped
3 cloves garlic, minced
1 red bell pepper, diced
4 large carrots, peeled and chopped
15 oz. diced tomatoes
2 T. Worcestershire
2 T. Dijon mustard
2 t. chili powder
1 T. dried parsley
1 t. salt
½ t. pepper
4 c. chicken broth
1 t. liquid smoke, optional
Add all ingredients to the Instant Pot in the order listed. Stir.
Set to sealing. Pressure for 45
minutes. Natural Release for 20 minutes. Turn to venting and remove lid. Stir well and serve.
Buffalo Chicken Wraps
3 or 4 boneless skinless chicken breasts
½ c. diced celery
½ c. diced onion
2 cloves garlic, minced
2 c. chicken broth
1/2 c. Franks hot sauce or cayenne pepper sauce
For the wraps:
6 large lettuce leaves or tortillas
1 ½ c. shredded carrots
1 c. diced celery
Ranch dressing
Place in Instant Pot; chicken, onions, celery stalk, garlic and broth. Set to sealing for 15 minutes. Natural Release.
Remove all but ½ c. of the broth.
Shred the chicken. Add the hot
sauce. And set pot to SAUTE for 2 minutes.
Place 1/2 cup buffalo chicken on each lettuce leaf or tortilla, top with
shredded carrots, celery and drizzle with Ranch dressing. Wrap up and serve.
Chicken and Rice Burrito Bowls
3 – 4 chicken breasts, frozen
½ c. uncooked brown rice
30 oz. black beans, drained
15 oz. diced tomatoes
2 T. minced garlic
2 T. cumin
1 T.
2 T. chili powder
1 ½ c. chicken broth
Toppings:
lettuce
Cheddar cheese
Guacamole
Sour cream
Salsa
Combine all the ingredients in the Instant Pot. Set to sealing. Pressure for 25 minutes. Quick Release or Natural Release. Turn to venting. Remove the lid and shred the chicken. Stir well.
Place the lettuce in your bowl. Top with meat mixture. Sprinkle with
cheese, and toppings as desired.
Sweet and Sour Meatballs
35 to 40 frozen precooked meatballs
20 oz. pineapple chunks – do not drain
1 large pepper, diced (red, yellow or green)
1 c. brown sugar
2/3 c. apple cider vinegar
2 T. soy sauce
1 t. garlic powder
Place meatballs in the Instant Pot and add remaining ingredients in
order listed.
Place the lid on the Instant Pot and set to sealing.
Pressure for 7 minutes. Quick
Release.
Stir and serve over rice.
Swedish Meatballs
35 to 40 frozen precooked meatballs
1 onion, chopped
2 T. steak sauce
1 t. salt
½ t. pepper
1 t. paprika
1 can cream of chicken soup
2 c. beef broth
Place all ingredients in Instant Pot in order listed.
Set to Sealing. Pressure for 10
minutes. Quick Release or Natural Release, either is fine.
Serve over mashed potatoes.
Mac and Cheese
4 c. water or chicken broth
4 T. Butter
1 lb. elbow macaroni
½ t. salt
Stir. Set to Sealing. Pressure
for 4 minutes. Natural Release for 5 minutes then
turn to venting. Remove lid.
Set to SAUTE and add:
1 c. whipping cream or evaporated milk or whole milk
2 c. cheddar cheese
1 t. garlic salt
1 t. parsley
1 t. dry mustard
Stir until heated through. Serve.
