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!!
