Keto Style Yakisoba Noodles in Pressure Cooker

Keto is a great way to eat healthier.  I love it because it makes me eat a lot fewer carbs.  So when I was hungry for Yakisoba Noodles the other night.  I figured out a way to make Keto Style Yakisoba Noodles.  It was so good that my husband didn’t notice till I told him.  

Keto Style Yakisoba Noodles in Instant Pot, click  here to repin

Even if you aren’t following a keto or low-carb diet, then you may prefer regular pasta, but this is so delicious you won’t even notice the change.  Spaghetti Squash is an excellent substitute for pasta that is also high in nutrients.  A great way to get more vegetables into your diet alongside delicious flavors. 

Ingredients for Keto Style Yakisoba Noodles: 

1 medium Spaghetti Squash
1/4 cup soy sauce
1 bag coleslaw mix
1/2-1 cup mushrooms, sliced (can leave out if wanted)
1 cup shredded chicken (I used leftover bbq chicken but you can use rotisserie)
Green onion to garnish

I bought Fiesta slaw from HEB like in the picture.  Was easier and only cost $1.98.

Directions for Keto Style Yakisoba Noodles: 

First, you will cook your spaghetti squash. 

Place small to medium spaghetti squash in the bottom of Instant Pot liner. Add 1 cup water. {I do cook mine whole and then take the seeds out after cooking.}

Cook for 8 minutes on high pressure.

After completes cooking, do a quick release of pressure.

After you remove the squash out of the Instant Pot.  You will place on a cutting board.  Allow the spaghetti squash to cool for a few moments so you don’t burn your hands. 

Cut in half and clean the seeds out. Shred the spaghetti squash with forks making them into a noodle texture. 

Place the noodles into the pressure cooker with your soy sauce, meat and coleslaw mixture.

Mix up well unttill all the noodles are covered.  

Once you feel it is mixed up well, place your lid back on the pressure cooker and cook on saute mode for 5 minutes.  this will help your veggies get soft and your meat warm up.  

If you do the spaghetti squash on in the oven.  You will use a pot and mix up all of your stuff in a pot for about 5-10 minutes. 

Garnish with green onion and it will make the flavors come to life.

 

These keto style noodles are a great delicious recipe you’ll love!  Perfect for a healthier meal, and are ready in under half an hour! 

More Recipes for Instant Pot:

Brussels Sprouts in 5 Minutes

Sweet Corn on the Cob

Instant Pot Cabbage Recipe

Instant Pot Refried Beans from Scratch

Keto Cauliflower Soup from Scratch

Whole Egg Leche Flan Recipe in Pressure Cooker

 Leche Flan

Have you ever thought that making a Caramel Flan was just too hard?  Think again! This Instant Pot Whole Egg Leche Flan Recipe is so much easier to make than I ever imagined. It is a perfect dessert to impress guests! 

Instant Pot Whole Egg Leche Flan Recipe, click here to repin.

You probably already have the ingredients on hand to make this great recipe.  Caramel is a classic flavoring, and this presents absolutely beautifully!  There are many great options for an oven-safe glass or ceramic dish to cook this in, inside your Instant Pot.  Just measure to make sure it fits. Ramekins are a perfect option for single serve dishes. 

Ingredients:

Caramel:
½ cup white sugar
2 tbsp water

Custard:
4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 teaspoon pure vanilla extract or lemon zest

Additional Supplies:
Oven safe glass dish or bowl
Whisk
Trivet (came with Instant Pot)

How to make

Begin by placing your sugar and water into a microwave-safe glass dish.  I prefer a Pyrex bowl with a handle.  

Stir the sugar and water mixture until thoroughly combined. 

Place the bowl in the microwave and cook for 3-4 minutes.  You will want to check in 30-second increments after the 2-minute mark to make sure it doesn’t burn.

Carefully remove the bowl from the microwave and pour contents into ramekins or dish of your choice that will fit safely inside your Instant Pot Liner. 

Be careful, the caramel is VERY HOT, now carefully move the bowl around to distribute the caramel evenly on the bottom.

 

Now to make your custard mixture, I used this Pyrex 1.75QT dish.

Next, you will mix together the eggs, sweetened condensed milk, evaporated milk, vanilla or lemon zest in a medium bowl.  

Whisk until well combined (you could also use a blender if you prefer). 

Pour custard mixture into ramekins or oven safe dish.

Pour 1 1/2 cups of water into the bottom of your Instant Pot liner.  

Place the trivet into the bottom of your Instant Pot Liner, and then carefully place your custard dish or ramekins on top of the trivet. 

Close your Instant Pot lid and set to seal. 

Cook at high pressure for 8 minutes if using ramekins or 12 minutes if using one single large dish. 

Once the cooking cycle has completed, allow the Instant Pot to naturally pressure release for 10 minutes. 

At this time, open the valve and release any remaining pressure. 

Now CAREFULLY use your hand to grab the sides of the trivet and take the oven safe dish out.  

The mixture will be a little giggly and that is normal.  If you have any excess water on the top get a paper towel and gently place in the water and it will soak it up.

You will need to place your flan in the fridge overnight.  After 12 hours you can go and enjoy your labor of love.  When you are ready to serve place the plate on the top of your mold, then flip over and let the flan slide out on its own.  Normally takes about 30 seconds but can take longer.

 

 


 

Leche Flan

More Delicious Desserts: 

Pumpkin Cheesecake in Instant Pot

Creme Brulee in a Pressure Cooker

Instant Pot Red Velvet Lava Cake

Instant Pot Chocolate Cheesecake

Chicken Noodle Casserole in the Pressure Cooker

 

So trying new food is my favorite thing.  So after a few tries of making this recipe, I finally feel I have it perfect.  This Chicken Noodle Casserole in the Instant Pot is a perfect comfort food that your family will love!  So I am going to share with you how to make this chicken noodle casserole.  It would be great to bring a potluck, a sick friend and just everyday dinner. 

Chicken Noodle Casserole in the Instant Pot

We turned mine into an oven dish with biscuits at the end because that is what my husband said was the best.  I explain how at the end f this post. He said even without is great but he likes bread with his dinner.  So here is my recipe that will feed at 4-5 people.

 

Click here to repin this recipe for later.

Ingredients for Chicken Noodle Casserole

1.5 lbs of chicken, cut into 2″ squares
3/4 of a bag of egg noodles 
1 can of cream of chicken or mushroom
1/2 bag of peas and carrots frozen
1/2 cup of diced onion
2 cloves of garlic
1 stalk celery, diced
Salt and pepper

Directions

Cut your chicken into small chunks (approximately 1″-1 1/2″). Set aside.

Using a clean cutting board, dice your onion, celery, and mince garlic. Set aside.

Add the egg noodles to the Instant Pot Liner (or pressure cooker liner). 

Fill the liner with water to cover the noodles, plus one additional cup of water. 

Place the chicken pieces on top of the pasta. 

Cover the chicken with diced onion, celery, minced garlic, peas, and carrots. 

Stir until all ingredients are combined well. You may add salt and pepper at this step, or wait until after cooking. 

Place your lid on the pressure cooker and set to seal. 

Cook on manual high pressure for 5 minutes. 

Once the cooking cycle has completed, allow to naturally pressure release for 10 minutes. 

Finish releasing pressure manually. 

Remove the lid removed extra water, and mix in the cream of mushroom soup until well combined. 

Serve. 

 

If you want to add a little extra to the top of this chicken noodle casserole, you may simply pour the dish into a ceramic dish that has been sprayed with non-stick spray, and top with your favorite canned biscuits.  Place in the oven at 350 for 12-14 minutes or until the biscuits are browned.  

Adding biscuits is optional, but is a great idea if you want a little extra texture and flavor.  If not, simply serve in a bowl with some salt and pepper to taste! 

More Chicken Instant Pot Recipes: 

Copycat Panera Chicken and Wild Rice Soup

Instant Pot Chicken Lasagna Soup

Chicken Black Bean Bowl

Instant Pot Chicken Tikka Masala

Instant Pot Pulled BBQ Chicken

Basil Chicken Tomato Pasta in an Instant Pot

Easy Pulled Tandoori Chicken in the Instant Pot

 

Pinto Beans in Pressure Cooker

 

My favorite cold weather meal is pinto beans with cornbread. I think I like them since I don’t have to babysit them at all.  It takes me about 10 minutes to prep and then they make themselves.  So I am going to share with you today how I did Pinto Beans in Instant Pot.  It was pretty simple and you will love.  Oh and the best thing is you can simply freeze your leftovers and your family can pull out the night before and enjoy.  Click here to see how to make refried beans in your Instant Pot.

 

 

 

Pinto Beans in Instant Pot, click here to for later.

What you need.

1 lb of pinto beans
1 cup of diced onion
3 pieces of diced up bacon
2 cloves of garlic
1can of crushed tomatoes, drained (I used fire roasted)
1/8 cup of diced cilantro
Salt and Pepper (I use at least 1tsp of each) 
I used (4tsp) Penzeys spice Arizona Dreaming
which has: ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa and natural smoke flavoring.

 

 

If you don’t have all those spices that is fine
you can use 
2 tsp chili powder
1 tsp cumin 
1 tsp oregano
1/2 tsp smoked paprika (if you have)

 

 

 

How to Make

I first place my beans in my pressure cooker with 7 cups of water.
I let them soak for about 30 minutes.  
While they are soaking I get out my onion and garlic and dice them up.
Next, I toss in my seasoning, onion, garlic, bacon, tomatoes salt and pepper in. 
After I all that is in and my beans have soaked for 30 minutes I stir it up.
Close the lid and cook for 35 minutes. 

 

Once the timer goes off I will let the pressure naturally release for 10 minutes 
and then open the valve and let out any of the remaining pressure.
After I open the lid in I add in my cilantro and let it cook in the heat for 10 minutes.  
I do stir here and there so the cilantro cooks in well.  
Once the temperature of your beans is to your liking you can eat.
Serve with cornbread, bread, tamales and/or many other things. 

 

 

Turnip Green in Pressure Cooker

 

My family eats turnip greens for the new year.  Normally it takes all day to make them, so this year I tried a new way.  I did Turnip Green in my Instant Pot.  I gave some to my neighbor and she says they are “pot licking good”  She was so surprised at how quick I was able to make.  Also, if you like veggies in the pressure cooker you should try out this recipe brussel sprouts. 

Click here to repin for later use.

 

 

What you need

16oz of turnip greens
2 cups of water or chicken broth
Bacon bits or ham pieces
Salt and pepper 

 

 

How to make

 

First wash your greens very well.  
Shake dry and then place them in your Instant Pot.
Next, add your chicken broth or water.

Then place your ham or bacon on top.  
Plus some salt and pepper
Close your lid to your Instant Pot.
Turn on for manual mode for 12 minutes.
Once the timer goes off you can let it naturally
release for 10 minutes.  
then open the valve and let the remaining pressure out.

 

 

Once you open the lid you will see the greens have decreased in size
to about 1/8 of what you had originally.  
Since we had to cook for more people I quick placed in a bowl then
made another bag while my pot was still not.  

 

 

Turkey Breast in Pressure Cooker

 

Turkey Breast in Instant Pot.

Those 5 words are my favorite words for the week.  I was able to make my family the most amazing meal and it didn’t heat up the whole house. Yes, I live in Texas so I hate adding more heat to the house.  So for the turkey breast, it was so simple that you will make year round.   So I got a turkey breast with bones in it but it had two breasts and was able to feed 6-7 people comfortable.  If you cook with more than 3 sides you could feed 8 people easily.

 

 

What you need

1 Turkey Breast (get the double breasted one)
1 can of 16 oz chicken broth
3 tsp of garlic
3 tsp of poultry seasoning
2 tsp of salt
2 tsp of pepper 
3 tsp of cornstarch
1/2  of water

 

 

How to make

First, you will season up your turkey with the garlic, poultry season, salt and pepper.  
Next, place your trivet into your pressure cooker and place on the bottom with your chicken broth.
Now place your turkey big side up in the pressure cooker.
Close your lid and let cook for 30 minutes.  
Once the timer goes off you will turn your pressure cooker and let the pressure naturally release for 10-15 minutes.
While that is releasing tun your oven on to 450 degrees. (this will make skin crispy)
After the 10-15 minutes, you can simply let out any remaining pressure.  

 

 

Once all the pressure is gone, carefully move the turkey to a baking sheet and cook for 10 minutes but watch to make sure skin doesn’t get too crispy for your liking.   
While the turkey is getting crispy in the oven you will take your cornstarch and your water and mix up together in a cup.  Once mixed up well and looks like milk you will place in your pressure cooker.  Remove the trivet first. 

 

Now mix that up well till you get a nice gravy color and a taste you like.  
By now your turkey will be done and you should be able to take out of the oven and enjoy.
I got a chef knife and cut of each breast from the bones and then sliced up for my family to enjoy.  
It was amazing in less than an hour I had an amazing meal to enjoy that normally takes me at least half the day.

 

Keto Cauliflower Soup in Pressure Cooker

 

Soup season is here and I just made a soup that will blow your mind.  The soup is keto friendly. It is called Keto Cauliflower Soup in Instant Pot.  I personally don’t like cauliflower and I loved this soup.  It is VERY simple to make too.  If you follow my recipe you will be able to serve 3-4 bowls.

What you need

1 head of cauliflower
5 roasted garlic cloves
(I will explain below how to make)  
1 med. onion
2 tsp of butter, salted
some fresh thyme 
10 oz of chicken broth 
6 oz of sour cream
ground pepper

How to make 

First, you will make the roasted garlic.  
To roast, you will get your 5 cloves of garlic out of the film.  Place the cloves in a piece onto foil.  Turn your oven on broil.  Let them cook for 5-8 minutes.  I just like to have the outside a little brown.  
While the garlic is roasting you will cut your onion into quarters.

 

Place the quartered onion, chicken broth, butter thyme, cauliflower in your Instant Pot. 
By now your roasted garlic will be done.  You will place them in your pressure cooker. 
Now everything but your sour cream and pepper will be in the pressure cooker.  
Turn on pressure cook/manual mode and cook for 9 minutes.  
Once the timer goes off you can do a quick release.  
Once all the pressure is gone you will add your sour cream. 
Use a blender or an immersion blender to make into a soup.  
Once you place the soup in the bowl you can sprinkle with pepper.  

 

Pressure Cooker Spiced Apple Cider

There are only a few things I love more than my Instant Pot…. for example, a nice, warm cup of cider.

There is no denying that the fall and winter months are an encouraging time to sip apple cider around a hot, cozy fire. It’s a drink that everyone can enjoy – from kids all the way up to adult.  It’s also a drink that’s traditionally picked up in the grocery store, where you can find it on end caps and scattered around the produce aisle.

 

 

Whether by the two-quart or by the gallon jug, it’s normally fairly expensive – thankfully there isn’t any reason to buy that spiced cider you find in the store, especially if you have an Instant Pot.

You’ll be happy to know that you can make your own homemade spiced cider in mere minutes using your Instant Pot. 

Not only will you be able to sip until your heart is content, the gathering of flavors that combine in your Instant Pot will make your house smell incredible for hours afterward…

A warm, comforting homemade apple cider infused with cinnamon, clove, and ginger made easily in minutes using your Instant Pot. #InstantPot #cider #applecider

 

Thisis homemade spiced apple cider in the Instant Pot combines fresh, organic apples with a few cinnamon sticks, clove, and ginger – it’s sweetened ever so slightly with a little maple syrup.

Cider is the perfect drink to whip up around the holidays when family and friends pop in to visit – serve it up next to your favorite ginger cookies, chocolate chip cookies, or simply with a piece of beautiful chocolate cheesecake – who doesn’t love sweets?

 

Gather round, because once you make this homemade cider, you will not want to revert back to the grocery store variety – this Instant Pot spicecd cider is just too easy to make!

Instant Pot Spiced Cider
Yields 6
A warm, comforting homemade apple cider infused with cinnamon, clove, and ginger made easily in minutes using your Instant Pot.
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Ingredients
  1. 5-6 unpeeled, organic apples (we used Granny Smith but feel to use your favorite variety)
  2. 1" piece of organic ginger, peeled
  3. 2 cinnamon sticks
  4. 5 cloves
  5. 1/4 C maple syrup (more or less to taste)
Instructions
  1. Use an apple cutter to core and slice your apples, leaving the skin on. Place them in the blender, and fill the blender to the 4 C. mark with water.
  2. Blend the contents until the apples are well pureed -- use a strainer to pour the blender contents into your Instant Pot, use a spoon to push as much water out of the apple pulp as you can. You may have to do this several times.
  3. Place the Instant Pot stainless steel pot insert inside of the Instant Pot appliance. Top off the water until it reaches 6 Cups (the mark on the inside of the pot). Add the maple syrup, cinnamon sticks, ginger, and cloves. Close the valve and set the pot on manual (high) for 13 minutes.
  4. Once the pot reaches pressure, it will count down from 13 minutes. Once it beeps done, allow the pressure to release naturally for 10 minutes, then carefully open up the lid. There will be quite a bit of steam so use caution!
  5. Give it a stir, then ladle into mugs and enjoy! Refrigerate any leftovers for up to 5 days in a glass quart-size canning jar.
Simple Pressure Cooker Meals http://simplepressurecookermeals.com/

A warm, comforting homemade apple cider infused with cinnamon, clove, and ginger made easily in minutes using your Instant Pot. #InstantPot #cider #applecider

Pot Luck Meatballs made in Pressure Cooker

 

 

It is that time of year.  You have a party at work but are lost at what to make.  So this year I sent my husband with my pressure cooker. (I was scared) I put everything he needed in the pot and told him to start at his bay 20 minutes before the party started.  So he did and it was a HIT.  So I am sharing a recipe that even your husband can make.

 

Pot Luck Meatballs made in Instant Pot, click here to repin.

What you need 

Jar of Grape Jelly
Bottle of BBQ Sauce 12-14oz
2 bags of meatballs (20oz bags)

 

How to make

Throw all the items in your pressure cooker.  Mix up well then close your lid on your pressure cooker.  Turn on manual mode for 9 minutes.  Once the timer goes off simple open the valve and releases the pressure.  Once the pin goes down open the lid and serve your meatballs.  You can take them out of your pressure cooker and put them on toothpicks and on a tray you want to make look nice.

 

Throw Together Soup in Pressure Cooker

 

Throw Together Soup in Instant Pot, is amazing.  The soup is so simple to make but the taste is amazing.  The flavor is amazing and it only takes about 20 minutes to make in total.  You can add a carrot too for more veggies.

 

What you need.

1 lb of Ground Beef (I used frozen))
1 lb of potatoes (diced)
1 can of kernel corn (drained)
1 can of green beans (drained)
1/2 cup of sliced onion
2 tsp of garlic
2 cups of water
1 cup of chicken broth
salt and pepper

How to Make

If your ground beef is not cooked you will need to cook first.   You can do in your pressure cooker then do the rests of the directions.

Toss in your all of the items your Instant Pot.
Corn, Green Beans, garlic, onion, potatoes, ground beef, water, chicken broth, salt, and pepper.  
Close the lid and turn on manual mode for 7 minutes.  
Once the timer goes off you will let the pressure release naturally release for 15 minutes.
Once the 15 minutes is over open and let out any remaining pressure.
When you open the lid you can serve and enjoy.