Favorites of 2025

 Favorites of 2025!!!!

This was probably my most used recipe of 2025!!!

Salted Caramel No Bake Cookies

2 c. sugar

3/4 c. butter

2/3 c. evaporated milk

1/4 t. salt

1 t. vanilla

4 c. quick oats

3.4 oz. instant butterscotch pudding

1/2 c. toffee chips

course Kosher salt (for sprinkling)

Place in saucepan:  sugar, butter, evaporated milk and salt.  Cook over medium heat stirring frequently.  Bring to a full boil and boil for 45 seconds. Stir in the vanilla.   

Remove from heat and stir in the pudding mix until dissolved.  Add the oats and stir well.  Cool for about 3-5 minutes.

Stir in the toffee chips.  Scoop into cookie balls and drop on to waxed paper.  Sprinkle lightly with Kosher salt.  Cool until set up.  

Jane says, add coconut.  I need to try that!!!

This one was a big hit too!!!  

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.  

This is a long-time favorite!!  I always make it for Thanksgiving for as long as I can remember!!!  Lacey asked for the recipe and since it wasn't on here I decided it should be.  It has a favorite for too long not to share.  

This recipe came to me from Steve's Aunt, Maggie Dunlap at my Bridal Shower in  June of 1978.  Everyone raved about it and wanted the recipe, because they had never tasted anything like it before.  Aunt Maggie happily shared the recipe along with this story.  Her friend had gone to a fancy restaurant in New York and had this for dessert.  She commented to the waiter how much she like it and he asked her if she would like the recipe, to which she replied YES.  The recipe was immediately brought to her.  Then shortly after, she was brought her bill with a $100.00 charge added for the Butterscotch Delight recipe.  She tried to give the recipe back but they said you have already seen it and now you must pay for it.  To this she replied fine, but I am going to share it with everyone I know.  And so!!!   We are still sharing it and nowadays you see it in every flavor of pudding ever made (lemon, chocolate, pistachio) and lots of different titles too (Pudding cake, Lemon Lush, Chocolate Delight, 4 Layer Dessert and more).  

Butterscotch Delight

1 c. flour

1/2 c. margarine, melted (I use butter)

1/2 c. chopped walnuts

8 oz. cream cheese

1 c. powdered sugar

2 - 8 oz. Cool Whip

1 small pkg. Instant butterscotch pudding

1 small pkg. Instant vanilla pudding

3 c. cold milk

1 c. coconut, toasted (optional)

1/2 c. chopped walnuts (optional)  

Mix together in a 9x13 glass baking dish, flour, margarine and chopped walnuts.  Press into the bottom of the pan to form a crust.  Bake at 350 for 20 minutes.  Cool completely.

Mix together, cream cheese and powdered sugar.  Fold in carton of Cool Whip.  Spread over cooled crust. 

Mix together both boxes of pudding with the milk.  Beat until thick, about 2-3 minutes.  Spread over the cream cheese layer.  

Top with the remaining carton of Cool Whip.  The original recipe definitely had the toasted coconut and chopped walnuts sprinkled over the top.  And Aunt Maggie always made it that way too!  And I love it that way too!!!   BUT.....most of my family doesn't like coconut!  So I usually drizzle it with caramel topping or sprinkle with crushed toffee pieces.  You top it however you want....Enjoy!!! 

My newest creation, we love soup in the winter!!

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.  

Last summer's favorite....I love anything cucumber!!

Tangy Cucumber Salad

4 c. sliced cucumbers

2 - 3 T. finely chopped fresh chives

1/4 c. vinegar

1 1/2 T. oil (olive or avocado is best) 

2 T. sugar or stevia 

1/4 t. salt

1/4 t. pepper

Place cucumbers and chives in a serving bowl.  Set aside.

Whisk together the vinegar, oil, sugar, salt and pepper.  Pour over the cucumbers.  

Cover and chill for at least 30 minutes or overnight.

Hope 2026 is filled with all things good!!!  

Green Enchilada Chicken Soup in the crockpot

 We love soups in the winter.....this is this year's newest favorite.  So yummy!!  

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.  

Dutch Oven Stew

 This was my Mom's recipe.  

DUTCH OVEN STEW 

2-3 lb. stew meat or round steak 

8 carrots, cut up 

3 stalks celery, cut up 

3 sm. onions, chopped fine 

1 bay leaf 

1 tsp. salt

1/2 t. pepper

1/2 t. garlic powder

1 pkg. beef soup mix

32 oz. V8 juice

Simmer meat in one quart water with ½ t. thyme and ½ t. marjoram and ¼ cup onion flakes. Simmer until tender. 

Add all ingredients to dutch oven and cook 45 minutes with briquettes on top and bottom.

Onion Soup Mix

 Onion Soup Mix
1 1/2 c. dried onion
3/4 c. beef bouillon mix

1/4 c. onion powder

2 T. celery seed

2 T. parsley

Pour all ingredients in a quart jar and shake well.  

1/4 c. = 1 packet of onion soup mix

Instant Pot Cheesy Hamburger and Potato Soup

Today was cold and rainy and we have lots of hamburger and potatoes, so I came up with this.  

Instant Pot Cheesy Hamburger and Potato Soup

1 lb. hamburger

1 c. chopped onion

4 cloves of minced garlic

4 c. water

1 T. beef bouillon

4 c. diced potatoes

1 t. paprika

1 t. parsley

1 t. salt

1/2 t. pepper

1 1/2 c. grated cheddar cheese

1 c. cream or milk

1 T. cornstarch or regular clear jel

1 T. water

Brown hamburger on saute, add in onion and garlic.  Add water, bouillon, potatoes, and seasonings.

Cook for 5 minutes at high pressure and 5 minutes natural release.  

Return to saute mode.  Stir in the cheese until melted.  Stir in the milk.  Stir together the cornstarch and water and add to the soup.  Cook until thickened, about 3 to 5 minutes.  Serve.  

Instant Pot Chicken and Rice Soup

 We like soup in the winter.  I needed something new.  This is what I came up with.

Instant Pot Chicken and Rice Soup

1 T. oil

1 c. chopped onion

2 c. carrots, cut in thick circles 

2 c. diced celery

3 cloves garlic or 1 1/2 t. granulated garlic

1 1/2 t. Italian seasoning

1 T. parsley 

1 1/2 T. chicken bouillon

5 to 6 c. water

1/2 t. salt

1/2 t. pepper

1 lb. boneless skinless chicken

3/4 c. white or brown rice, uncooked

Set instant pot to Saute and add:  oil, onion carrots, celery, and garlic. Saute for 3 to 4 minutes.

Add the remaining ingredients, except for the chicken and rice.  Stir well. 

Add the chicken and rice.  

Cook on High for 12 minutes.

Natural release for 10 minutes.  Then quick release.

Remove the chicken and dice or shred and add it back to the soup.  

Cheddar Potato Chowder

 One of my favorite recipes I served at AP Camp and YW Zion's Camp.  The kids loved it!!  Only this is a family sized version.  

Cheddar Potato Chowder     (10 servings)

Place in a large stockpot and boil until tender: DO NOT DRAIN OFF THE LIQUID:

4 c. water

4 c. diced potatoes

2 c. diced carrots

1 c. diced celery

1/2 c. diced onion

2 t. salt

1 t. pepper

1 t. granulated garlic

In a medium sauce pan, heat until thickened:

1/2 c. flour

4 c. milk

Stir often and once thickened add:

4 c. grated cheddar cheese

2 c. diced ham (OPTIONAL) 

Pour over the vegetable mixture.  Season to taste with more salt, pepper, garlic and 1 T. parsley.  Stir and serve.  

Cheesy Potato Soup

 Cheesy 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 (optional)
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 often.  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 with an instant release.  While it cooks make a slurry of milk and flour.  Once cooked stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve.

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings
6 Qt. Instant Pot -

1 T. butter

1 t. olive oil

1 onion, diced

3 stalks celery, diced

1 c. baby carrots

1 c. potatoes, diced

2 large chicken breasts, bite sized pieces

4 c. chicken broth, divided

1 t. granulated garlic

1/2 t. salt

1/2 t. pepper

1/2 t. sage

1 t. garlic and herb seasoning or poultry seasoning

8 jumbo biscuits, cut into 6 pieces each

1 c. cream

1 c. frozen peas

Turn instant pot to SAUTE and add butter, oil, onion, celery.  Stir and saute until tender.

Stir in carrots, potatoes, chicken, 2 c. broth and seasonings.  Cancel Saute setting.  Seal and cook on high pressure for 15 minutes.  Quick Release.  

Open and add remaining 2 c. broth.  Spread biscuit pieces over the top.  Seal and cook on high pressure for 10 minutes.  Quick Release. 

Open and return to the SAUTE setting.   Carefully stir in the cream and peas.  Saute for a few minutes to thicken.  

White Chicken Chili - Instant Pot

I've been working on the recipe for a while.  This is how we like it.  

White Chicken Chili - Instant Pot
1 lb. white beans

6 c. chicken broth

2 cloves garlic or 1 t. garlic powder

1 c. onion, diced

4 oz. green chilis, diced

1 t. oregano

1 t. cumin

1 t. chili powder

1 t. salt 

1 t. pepper

1 1/2 lbs. chicken (frozen, thawed or cooked) I like boneless skinless thighs best

12 oz. evaporated milk or cream 

Add to instant pot:  beans, broth, garlic, onion, chilis, and seasonings.

If using raw chicken, add to the instant pot.  If using cooked chicken add after the bean mixture is cooked. 

Seal and cook on high pressure for 35 minutes. Natural release for 10 minutes and then release pressure.  

Turn to Saute LOW and add evaporated milk, stirring often so it does not stick on the bottom.  Shred the chicken or add previously cooked diced chicken.

If you use canned beans (45 oz. white northern beans) you will only pressure for 15 minutes and should use thawed chicken.  

UPDATE:  blend together:  1 cup of beans with the onion and green chilies and some of the water.  Add 2 c. frozen corn and 1 T. lime juice.  Stir in some cilantro at serving time.  

Favorite Chicken Tortilla Soup in the Instant Pot

 I have really enjoyed making this soup this winter in the Instant Pot..

Favorite Chicken Tortilla Soup

1 1/2 lb. chicken (I prefer thighs)

15 oz. diced tomatoes

4 oz. diced green chilies

2 c. frozen corn

15 oz. black beans, drained and rinsed

1 c. onion, diced

2 T. jalapeno or anaheim peppers

2 cloves garlic, minced

4 c. chicken broth

1 t. cumin

1 t. chili powder

1 t. salt

1/2 t. pepper

Place all ingredients in the Instant Pot.  

Pressure for 15 minutes or 20 minutes if chicken is frozen.  Quick release or Natural release is fine.  

Open and shred the chicken.  Serve with tortilla chips, grated cheese and sour cream.  

Instant Pot ABC Vegetable Beef Soup/Stew

 We had some left over prime rib from Christmas. This is what I made to use it up. 

Instant Pot ABC Vegetable Beef Soup/Stew
3 to 4 c. diced beef (Cooked or raw)
2 T. oil
4 cloves garlic, minced or 2 t. garlic powder
1 c. diced onion
1 c. diced celery
1 lb. mini carrots
2 c. frozen corn
1 pint green beans
3 c. potato chunks (I didn't peal them)
15 oz. diced tomatoes
5 c. water
2 T. beef bouillon
1/2 t. oregano
1 t. season salt
1 t. salt
1/2 t. pepper
7 oz. alphabet macaroni
brown gravy mix for thickener (if desired)

Turn Instant Pot to SAUTE, add oil and meat and brown if using raw meat.  Then add garlic, onion, celery and carrots and cook for about 3 to 4 minutes more. 

Turn off the pot and add corn, green beans, potatoes, tomatoes, water, and seasonings.  Seal and cook on High pressure for 8 minutes.  Allow pressure to release naturally. 

Meanwhile cook the alphabet pasta according to package directions. Drain, rinse and set aside.

Open Instant pot and stir in the macaroni and serve or if you desire a thicker stew add 1 to 2 T. brown gravy mix to desired thickness.  

Kasey's Chili

Kasey has been working to make an actual recipe for Granny's Chili.  This is what he came up with.  Kasey says, "the instant pot was made for cooking beans.....it cooks them fast and perfect".

Kasey's Chili
Place in Instant Pot:
1 lb. pinto beans

6 c. water

1 c. diced onion

4 to 6 minced garlic

Pressure for 45 minutes and quick release.  

While beans cook, brown together and simmer until beans are cooked:

1 lb. hamburger

29 oz. tomato puree

1 chili brick

2 T. chili powder

1 T. cumin

1 T. salt

1 T. pepper

Drain beans and add to hamburger mixture.  Add 1 to 2 cups of water as needed for desired consistency.  Heat through and serve.  

  

Log Cabin Day 2020 - Instant Pot Class - Cooking Under Pressure

Yesterday, at Log Cabin Day we mentioned that Mom had started Log Cabin Day many years ago and we were honoring her by continuing her tradition.  This year Larry joined us for the first time!!  Our cousin Leora signed up and came this year bringing her Granddaughters Kayla and Kenzie. A nice surprise!!  As the day went on Leora came up to me and told me that she had been at the first Log Cabin Day.  Mom was the President of the Extension Homemaker's Council when it was started.  Leora was a member of the Homemaker's Council in Ada County and so Mom had invited her and she came.   She was not sure of the exact year but she said her best guess would be 1968 (but definitely between 1965 to 1970).  Larry said, "that is the year I graduated High School".  I said, "That is 52 years ago!"  We knew it was a long time ago and we all knew that we had all helped her numerous times through the years.  When Mom did it it was an all day affair with 10 to 15 classes throughout the day with a nice luncheon and entertainment.  She always had a committee of helpers but it was a huge job.  Jan Irving joined Mom's committee in the 1990s, Jan was the greeter and Kara became her little sidekick.  Jan is still one of my greatest helpers!!  She was there to greet everyone yesterday but unfortunately Kara and her girls were sick this year. We have simplified Log Cabin Day!!  But we sure did have a great day together with 29 of the best people people around.  We all learned a lot from each other, cooked and ate some great food and laughed and enjoyed one another.  

Cooking Under Pressure – Instant Pot Class                   

Karla Kimball – U of I, Advanced Master Food Safety Advisor

Left to Right:  Karla Kimball, Katie Kimball, Larry Atkinson, Janet Youngberg, Aryn Youngberg

Instant Pot Potato Soup

1 T. butter

1/2 c. chopped onion

3-4 cloves garlic, minced

4 c. water

4 t. chicken bouillon

1 t. salt

1/2 t. pepper

4 c. diced potatoes, unpeeled (6 medium)

1 ½ c. milk

3 T. flour or cornstarch or clear jel

2 c. grated cheese

1/4 c. cooked bacon, diced

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.  Set the lid on Sealing and push manual/pressure cook for 8 minutes on High.  While it cooks make a slurry of milk & flour and set aside.  Do a Quick Release.

Return to Saute setting and stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve. 

*Diced ham is a nice addition, with or without the bacon. 

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

5 c. water (or just fill the spaghetti sauce and 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.

Place the lid on Sealing and Set to Manual/Pressure Cook for 8 minutes at high pressure.  Quick Release.  Stir in butter and serve.

Instant Pot Chicken and Rice Taco Bowls

1 ½ c. chicken broth, divided 

1 ½ lbs. boneless skinless chicken breasts

1 packet or ¼ c. taco seasoning

15 oz. black beans rinsed and drained

15 oz. corn, do not drain

2 c. salsa

1 ¼ c. white rice

Toppings: 
Cheese

Sour cream

Lettuce

Green onions

Taco sauce – whatever you like!

Tortillas for serving – optional

Spray Instant Pot with cooking spray.  Add ½ c. chicken broth.  Add the chicken.  Sprinkle the taco seasoning over the chicken.  Add black beans and corn and salsa.  Add rice.  Add remaining 1 cup of chicken broth.  Make sure the rice is completely covered with liquid – if it isn’t add a little more water or chicken broth. 

Set to sealing.  Cook on Manual/Pressure Cook for 8 minutes.  Natural Release for 12 minutes and then release remaining pressure.  Remove lid and gently fluff the rice with a fork – you are not stirring just fluffing. 

Replace the lid and let rest for 5 minutes.  Then slide the rice to the side and find the chicken and shred it and stir it back into the rice mixture.  Serve with the toppings of your choice in a bowl or on a tortilla. 

Instant Pot Garlic Butter Green Beans

1 lb. green beans, frozen or fresh

2 cloves garlic, crushed

2 T. butter

½ t. salt

¼ t. pepper

½ c. water or vegetable or chicken broth

Place the washed and trimmed green beans in the Instant Pot.  Add the garlic butter, salt, pepper and water/broth.

Set lid to sealing and cook on manual/pressure cook for 0 to 1 minute for frozen OR 3 to 5 minutes for fresh.  DON’T WANT TO USE THE KEEP WARM SETTING AS THEY WILL CONTINUE TO COOK AND GET MUSHY.  When cooking is complete do a Quick Release.       ** You can double this recipe but DO NOT DOUBLE the liquid. 

Instant Pot Caramel Apple Dump Cake

21 oz. apple pie filling

¼ c. caramel topping

2 c. dry cake mix (2/3 of box) – yellow, white, vanilla or spice

4 to 6 T. butter

1 c. water

Dump apple pie filling into a sprayed 7 inch pan or glass bowl, whatever will fit inside your instant pot. 

Drizzle caramel topping over the apple pie mix and swirl gently across the top of the apple pie filling.

Sprinkle the dry cake mix over the top of the pie filling and pat down making it level on the top.

Cut the butter into thin slices and arrange them on top of the cake mix covering completely. 

Place a rack or trivet in the bottom of the Instant Pot and pour in 1 cup water. 

Place the pan of apple dump cake on the trivet.

Put the lid on sealing.  Set to Manual/Pressure Cook for 25 minutes.  When cooking is complete do a Quick Release.  Once all the pressure is released remove the lid.  Serve while warm with ice cream or whipped cream and a drizzle of caramel sauce if desired. 

Instant Pot Churro Bites - slightly revised from Six Sisters' Stuff recipe

1 ½ c.  (1/2 box) white, vanilla, yellow or spice cake mix, prepared according to package directions

1 t. cinnamon

1/2 t. nutmeg

1 c. water

2 T. brown sugar

1 t. cinnamon

Spray 2 silicone egg bite molds.

Prepare cake mix as directed on box, stir in cinnamon and nutmeg.

Fill molds 3/4 full with batter. Tap the molds on the counter to remove air bubbles.

Cover with foil, sealing the edges.

Add 1 cup water to the instant pot.  Place molds one on top of the other onto rack or trivet and place inside the Instant Pot.  Lock the lid & set to SEALING.  Press Manual or Pressure Cook and set for 12 minutes.

When time is up, Natural Release for 10 minutes, then release the remaining pressure.

Carefully remove the molds from the Instant Pot.  Cool for 2 minutes and dump out of molds onto cooling rack.

Mix together the brown sugar and cinnamon in a small shallow bowl.

Immediately roll the Churro Bites in this mixture while still warm, so the sugar sticks to them.

https://www.sixsistersstuff.com/recipe/instant-pot-churro-bites/

My yogurt recipe link:  https://karlasrecipeblog.blogspot.com/2020/01/instant-pot-yogurt.html

My Instant Pot Cookbook link:   https://karlasrecipeblog.blogspot.com/2020/01/karlas-2019-instant-pot-cookbook.htmls I add new recipes to my blog all the time….it is my recipe file…not a step by step elaborate blog.  

sixsistersstuff.com is my favorite resource.  Kristen does an Instant Pot YouTube video every Monday.  Their web page has tons of instant pot recipes plus every other recipe imaginable.  They are on Facebook and Pinterest too!! https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/

A great collection of Instant Pot recipes from Six Sisters’ Stuff:    http://bit.ly/2Dxxajb 

A great Instant Pot Cooking Time Table can be found at www.instantpot.com/instantpot-cooking-time

A ready-made recipe booklet by Instant Pot.  https://instantpot.com/wp-content/uploads/2018/11/Pressure-Cooker-Recipe-Booklet_20181130_REFERENCE.pdf 

           

The best advice I can give you is to read and re-read the instruction book that came with your Instant Pot and keep it handy.  I keep mine near my instant pot because I often need to refer to it. And lastly…..Use and enjoy your Instant Pot/Electric Pressure Cooker….You will wonder how you ever survived without it!! 

Janet, Leora Mabe, Larry 

2020 Instant Pot Cookbook Continued

I made these for a class I taught this weekend.  They were a hit!!  One cake mix makes 28.

Churro Bites - slightly revised from Six Sisters' Stuff recipe
7 oz. (1/2 box) white, vanilla or yellow cake mix, prepared according to package directions
1 t. cinnamon
1/2 t. nutmeg
1 c. water
2 T. brown sugar
1 t. cinnamon
Spray 2 silicone egg bite molds.
Prepare cake mix as directed on box, stir in cinnamon and nutmeg.
Fill molds 3/4 full with batter. Tap the molds on the counter to remove air bubbles.
Cover with foil, sealing the edges.
Add 1 cup water to the instant pot.  Place molds one on top of the other onto rack or trivet and place inside the Instant Pot.  Lock the lid & set to SEALING.  Press Manual or Pressure Cook and set for 12 minutes.
When time is up, Natural Release for 10 minutes, then release the remaining pressure.
Carefully remove the molds from the Instant Pot.  Cool for 2 to 3 minutes and dump out of molds onto cooling rack.
Mix together the brown sugar and cinnamon in a small shallow bowl.
Immediately roll the Churro Bites in this mixture while still warm, so the sugar sticks to them.

https://www.sixsistersstuff.com/recipe/instant-pot-churro-bites/


Kris Winegar shared this recipe with me yesterday at the class I taught.  Brings good luck in the new year to eat this soup on New Years Day.  Adapted from:  Arlene Mobley - Flour On My Face
Black-eyed Peas Soup
1 T. butter
1 c. diced carrot
1 c. diced onion
1 T. diced garlic
1 t. pepper
2 bay leaves
3 c. diced ham or ham bone
1 lb. dried black-eyes peas, rinsed
6 c. chicken stock
Set instant pot to SAUTE and melt the butter, add the carrot and onion, cooking for 3 minutes.  Add the garlic and cook 1 minute more.  Add the pepper, bay leaves, ham, peas and stock.  Stir.  Place lid to SEALING and set cook time for 30 minutes.  Natural Release for 15 minutes and then release the remaining pressure.  Open carefully.  Serve with white rice, crusty bread or crackers.  Makes 8 servings.

Chicken and Dumplings  from Six Sisters' Stuff 
1 T. Olive Oil
1 T. Butter
1 small Onion, diced
1 cup Carrots, chopped
1 cup Celery, chopped
3 large cloves Garlic, pressed or minced (about 1 Tbsp)
1/2 t. Salt (more to taste)
1/2 t. Pepper
1/2 t. Poultry Seasoning
1/2 tsp Sage, dried
1/4 tsp Thyme dried
1 4" sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
4 cups Chicken Broth, low sodium
1 large Potato, chopped
1 1/2 lbs. Chicken breasts, cut in slightly larger than bite sized pieces

To Finish

1 c. Frozen Peas (or mixed vegetables)
1/2 c. Heavy Cream
6 Jumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8) or a batch of Drop Biscuits
Cut each canned biscuit into 6 pieces. Do this to all 6 and set aside.

Prepare the Chicken and Sauce
Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and and stir.
Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the spices become fragrant.
Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the potato and chicken and stir.
Pressure Cook for 10-15  minutes. When it is done, do a quick release and take off the lid.

Add the biscuit pieces to cover the top..
Press the cancel function.
Place the lid on the pot and lock in place. Turn to sealing position.
Press the Pressure Cook/Manual button   and cook for 10 minutes.  When the cooking cycle has finished, do a Quick Release.
Open the lid carefully, and gently stir in the frozen peas or mixed vegetables.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through or can turn to Saute for 2 or 3 minutes.   Serve.

Instant Pot....Soups & Stew

Instant Pot Recipes

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 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. 

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.

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.

White Chicken Chili

White Chicken Chili
4 boneless, skinless chicken breasts or  2 1/2 c. left over rotisserie chicken
4 c. water or chicken broth
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

2 c. freezer corn (optional) 

1 T. lime juice (optional) 

1 t. paprika (optional) 
1 t. dried oregano
1/2 t. cumin
1/2 t. chili powder
1 t. salt
1 t. pepper
1/2 to 1 c. evaporated milk or cream 
Toppings for serving:
grated cheese, sour cream, cilantro, 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.

UPDATES Feb. 2025 -  I added the corn, lime juice and paprika.  I also Blended together:  1 cup of white beans, the green chilies, and onion with some of the water. This really blended the flavors and made a great consistency.   If using rotisserie chicken that is already cooked you only need to pressure cook it for 2 minutes or cook it on the stove until heated thru.  Stir in some cilantro at serving time!!  

Chicken Enchilada Soup....Instant Pot Style

This recipe came from my sister, Kristen.  She makes hers in the crockpot. I have adapted it here for the instant pot for those days when there is no time to simmer it.

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.