Instant Pot Rice

 White:

• White: 
• 1:1, plus a little
• Push "porridge/rice"
• or 4 min on high pressure
• Release naturally or instantly 
• Brown:
• 2 c rice, 2 3/4 c white
• 22 min on high pressure
• Release naturally 

Pasta e Fagioli Soup

Pasta e Fagioli Soup

Ingredients

• 1 pound meat:  ½ ground Italian sausage, ½ ground beef 

• ½ yellow or white onion diced

• 3 teaspoons minced garlic

• 4 cups beef broth (do 5 1/2 c if using crockpot)

• 1 can white great northern or navy beans, rinsed and drained

• 1 can red kidney beans, rinsed and drained 

• 1 15 oz can tomato sauce

• 1 15 oz can diced tomatoes (not drained)

• 2 celery ribs chopped

• ½ cup carrots chopped or sliced

• 1 cup ditalini pasta boiled til tender (or in crockpot just add 1 c broth at beginning then add pasta at end)

• 1 teaspoon salt or to taste

• 1 ½ teaspoons dried Italian blend seasoning 

• ¼ teaspoon crushed red pepper flakes

• fresh basil, cracked black pepper, grated parmesan cheese (for topping)

Instructions

Slow Cooker:

1. Saute the meat, onions, and garlic in a pan on the stove over medium heat. (If meat is already cooked, just put onions and garlic in crockpot, raw)

2. Combine all ingredients except pasta in slow cooker, cover, and cook on high for 4  hours or on low for 6+ hours. 

3. About 30 min with crockpot on high, add pasta, or 60 min. on low.  (Or after being on high turn it to “keep warm” and can add noodles for 1 ½ hours)

Instant Pot: 

1. Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.

2. Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.

3. Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."

4. Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.

Frozen chicken in Instant Pot

3 frozen chicken breast (about 3 lbs)

1 1/2 c chicken broth

salt, pepper

Directions:

Place broth in IP, Add chicken breasts, separate as much as possible. 

Cook on manual 15 min.  Naturally release.  If not soft enough, change to "slow cook" for about an hour.

From HERE

Chicken Lime Tortilla Soup

Chicken Lime Tortilla Soup

INGREDIENTS:

1 Tbs olive oil

1 onion, chopped

1 fresh, seeded and chopped poblano chili pepper (or pasilla)

1 tsp garlic, minced

32 oz chicken broth

1 ½ c chopped tomatoes or one can diced tomatoes with juice

1 tsp ground cumin

½ tsp salt

¼ tsp black pepper

4 corn tortillas cut in ½” strips

1 ½ - 2 c shredded chicken

1 c corn

½ lime, juiced

¼ c cilantro

2 chopped avocados

Cheese, sour cream 

 

DIRECTIONS:

• Preheat oven to 375.

• Heat Instant Pot to saute.  Add oil and peppers.  Saute about 4-5 min or until tender.  Add garlic, then chicken broth, tomatoes, cumin, salt, and pepper.

• Set to 5 min with vent closed.  Let release naturally.

• Add chicken and corn.  Heat through.  Add the ½ lime juice and cilantro

• Top each serving with avocados, tortillas, cheese, and sour cream.

• While cooking, place tortilla strips on baking sheet.  Bake 10 min or until crisp.

 

Stove:  After sauteing, simmer ingredients 15 min uncovered, stirring occasionally.  Add chicken, corn, until heated through.  Add cilantro and lime.

Slightly adapted from Better Homes and Gardens Magazine

Creamy Chicken Rigatoni, Instant Pot

 Ingredients 

• 1 tablespoon olive oil
• 1 pound chicken cut into bite size pieces
• salt, pepper, garlic powder to taste,
• 24 oz marinara sauce keep jar to fill half way with water
• 1 bell peppers, diced
• 1 yellow onion, diced
• 1/4 teaspoon red pepper flakes, optional
• 1/2 pound rigatoni pasta
• 3/4 cup half and half or heavy cream
• 1/2 cup parmesan cheese
• 2-3 tablespoons fresh basil (or just sprinkle on some dried)

Instructions

1. Heat Instant Pot to Saute. Add olive oil. Once pot says HOT, add chicken. Sprinkle with salt, pepper, garlic powder, and then let cook till brown on one side, about 2-3 minutes. Stir and make sure no chicken pieces are sticking to the bottom. Hit cancel.

2. Add peppers and onions on top of the chicken. Add red pepper flakes and pasta. Add marinara sauce and then fill jar halfway and add water.   Push any noodles that are above the sauce into it.

3. Put lid on the Instant Pot and turn to sealed. Use the manual function and change the timer to 5 minutes. Let cook. Once finished, do a quick release then add the half and half and parmesan cheese. Stir to distribute. Add additional seasonings to taste. Add basil and serve.

From HERE

BBQ Chicken, Crock Pot

• Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 1/4 cup Italian dressing
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • salt to taste

  Instructions

  • Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
  • In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  • Pour over chicken, cover and cook on HIGH for 3-4 hours
  • Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
  • Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

  
  
• INSTANT POT
• Frozen chicken:  Place sauce ingredients in instant pot.  Add chicken and mix to cover the chicken a little.  Cook about 18 min.  After, separate chicken a little, then slow cook an hour or two to finish tendering.

Turkey Breast, Instant Pot

 

Ingredients

• 7 lb bone-in skin-on turkey breast
• 2 cups chicken broth
• 1 medium onion chopped into large slices
• 4 garlic cloves
• 2 celery stalks
• 3 Tablespoons olive oil
• 3/4 tsp paprika
• 1/2 tsp each: rosemary, sage and thyme
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Add chicken broth to Instant Pot insert. Place trivet inside. Place half of the onions, garlic and celery on and around.
2. In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
3. Rinse the turkey breast and remove gravy pocket. Brush turkey breast with olive oil mixture. Place in the trivet, breast side up.
4. Place lid on Instant Pot. Set valve the sealing. Press "manual." Set timer to 35 minutes High Pressure.
5. When the IP is done, let the pressure release naturally for at least 20 minutes. It will keep the turkey juicy.
6. When pressure is released, open lid carefully, away from your face.
7. Using large fork, remove turkey from pressure cooker onto a large platter.  Rest while you make gravy.

8. To make the gravy, drain the pan drippings and let separate.  Measure 2 cups of the liquid and place back in the Instant Pot insert. Add a mixture of 4 Tbs cornstarch with 1/2 cup of cold water and whisk well. Saute until thickens.

   
   

   https://www.crunchycreamysweet.com/instant-pot-turkey-breast-recipe/

How to cook frozen ground beef/sausage in the instant pot

1. Place 1 c water in IP.
2. Place frozen meat on trivet.
3. Close valve and set for 20 min.
4. Naturally release 5 min, then quick release.
5. Remove trivet with meat on it.   Discard liquid.
6. Place meat back in IP and sauté until meat is completely cooked.

Instant Pot Oatmeal

1 c oatmeal
2 c liquid (water/creamer)

Set IP for 3 min. 
Naturally release 20 min.

Top with brown sugar, bananas, etc.

Pulled Pork Sandwiches

Yummy pulled pork sandwiches (More traditional)

Link from Creme de la Crumb HERE

• 3 pound pork shoulder cut into 4 large chunks
• 1 can coca cola may sub dr pepper or root beer
• 2 1/2 cups bbq sauce (try using a couple different kinds that compliment to add flavor)
• 1/3 cup brown sugar
• 4 tablespoons apple cider vinegar
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 6 hamburger buns for serving

In the Instant Pot:

1. Lightly grease instant pot and place pork chunks in it.  Pour soda on top.
2. Stir together 2 cups BBQ sauce, brown sugar, vinegar, garlic powder, and onion powder.  Pour over pork.
3. Place lid on, sliding to locked position.  Set pressure to cook for 45 min.  Natural release for 10 min, then vent.  
4. Use two forks to shred pork.  Use a slotted spoon to tranfser pork to a bowl.  Discard liquid from IP and stir remaining 1/2 c BBQ sauce with pork (or if it's flavorful enough, just add BBQ sauce to your sandwich before eating).

Serve on hamburger buns with extra BBQ sauce.

Hard Boiled Eggs

In the instant pot place however many eggs you want on the trivet. 
Add 1 c water.
Close lid and keep vent sealed.
Set for 6 min.
Naturally release pressure 6 min. (or 8...)
Place in cold, icy water.
Shells will come off beautifully!

Corn on the Cob Instant Pot

Husk corn.

Add 2 c water to IP.

Place corn on trivet in Instant pot.

Lock lid in place and set for 3 minutes on high pressure.

When it beeps, quick release the pressure.

Twice Baked Broccoli and Cheese Potatoes

author bakerbynature

yield 8 twice-baked potatoes

Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

Ingredients

• 4 medium russet potatoes, washed well and dried (or 6 med-large in the bag)
• 1 teaspoon olive oil (opt)
• 3 and 1/2 tablespoons salted butter, very soft (2 Tbs)
• 1/2 cup non-fat Greek yogurt or sour cream (1/3 c)
• 1/4 cup buttermilk   (1/4 milk)
• 1/2 teaspoon salt (less)
• 1/2 teaspoon pepper (1/4 tsp)
• 3/4 teaspoon chives (skip)
• 3/4 teaspoon garlic powder (1/2 tsp)
• 1/2 teaspoon onion powder (1/4 tsp)
• 1/2 teaspoon dried onion flakes (skip)
• 1/2 teaspoon dried dill weed (1/4 tsp)
• 1/2 teaspoon paprika (1/4 tsp)
• 1 and 1/2 - 2 cups cooked broccoli, chopped small
• 2 cups cheddar cheese, shredded, divided (1 c)

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.  
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. (Or cook in the instant pot or crock pot) Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Butternut or Spaghetti Squash in the Instant Pot

• Wash skin
• Cut in fourths, scoop out seeds (can just to halves for spaghetti squash)
• Place on trivet in Instant Pot
• Add 1 c water to the bottom
• Cook manually on high pressure 7 min.
• Let vent naturally for 10 min, then can quick release.

Black Beans and Rice

INGREDIENTS:

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 1 3/4 cups rice, cooked with 3 1/2 c water

DIRECTIONS:

1. In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
2. Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.
3. For an electric pressure cooker, use the Saute function to heat the oil. Cook the bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.

Instant Pot Baked Potatoes

1. Place 1 c cold water at the bottom of pot.
2. Place washed and pierced potatoes on top of rack in the pot.
3. Tighten lid.  Set to high pressure and cook:
1. 10 min for small potatoes
2. 14 min for small-med potatoes usually that you get from the grocery store 
3. 20 for large potatoes (from Costco)
4. When it's done let pressure release naturally for about 10 min.  Then, turn valve to release remaining pressure.
5. Optional (haven't done it): brush with olive oil and sprinkle sea salt. Bake at 400 for 10 min to crisp.

From this site.