Making Baby Food in Pressure Cooker



Making baby food in the Instant Pot is amazing.  It makes life so much easier.  The best part is if you have an immersion blender you can puree in the same pot too.  So this week I made my niece her favorite which is sweet potatoes.  So here is how I made.

Click here to repin this post!


My tips for making Baby Food in Instant Pot

  1. Make enough for a month at a time.  *once you know baby likes*
  2. Buy an immersion blender
  3. Feel free to mix veggies together.
  4. You can cook veggies together that you want to mix up.  
  5. Never add sugar to baby food
  6. More water makes thinner 
  7. If you are starting out with making food for your baby, start small so you know if he or she likes.  Best way to do that cooks the food for your family and then puree a little for your baby. 
  8. If you want more combos of food, the best place to look is the baby food aisle. 
  9. You can freeze food in ice cube trays then place in freezer bags.
  10. If your baby is about to go to the next stage of baby food, it is better to make thick and freeze. Then dilute as needed when you feed your baby. (You can always go thinner, not thicker)
  11. Never puree your carrots in the same water you steam because of nitrates. 

I fit in 6 lbs of potatoes in my 6qt Instant Pot.  You can freeze sweet potatoes up for 5 months.

What you need 

6lbs of sweet potatoes
1 1/2 cups of water


How to make

Peel the sweet potatoes
Then clean then very well with water
Cut up the potatoes into 2″ slices or cubes
Place the sweet potatoes in the pressure cooker
Add the water in, then place lid on 
the pressure cooker and turn on manual mode for 18 minutes.
Once the timer goes off you can open your valve and let the
potatoes sit till they are cooled off. 
Next get out your immersion blender and blend up until the puree thickness you like. 
Since my niece is a 15 months old I removed a little of the water on the bottom.  If your child is younger you will want thinner.  So leave all the water in and add more if too thick after you get pureed up.

For my niece, I grab snack size bags and place in their 1-2 helpings. Close up and I was able to make 13 bags with the 6lbs of sweet potatoes.  After I had bagged up, I simply placed all the bags in a gallon size freezer bag.  So now the night before she comes over I can take out and place just one baggie out and leave in the fridge.

Pumpkin Pie Mixture in Pressure Cooker


I love pie season.  The way it makes my house smells. So this weekend I made a pumpkin in my pressure cooker.  

Here is what I did

Grabbed a pumpkin that’s labeled pumpkin pie. 
I have a 6qt so the one I got is smaller than you can get for an 8qt. 
Cleaned the outside of the pumpkin with water.

Cut the top of my pumpkin off so it could fit.
Removed all the seeds so I could roast them.  
After cleaned and gutted I placed the pumpkin in the pressure cooker with 2 cups of water. 
Closed the lid and cooked for 16 minutes. 
Once the pressure cooker beeped at me I opened the valve and released the pressure. 



I opened the lid and saw what you see in front of you. I laid down on some parchment paper.   Slowly with a knife, I cut off the outside piece.   Next, I used my immersion blender and blended it up.  With the pumpkin puree, I made a pumpkin cheesecake.  Check out that recipe at this link.

Pumpkin Cheesecake in Instant Pot

Pumpkin Cheesecake in Instant Pot, click here to repin this recipe.


Holiday traditions are always fun and I am always stuck with making the mashed potatoes.  I make some mean ones, check them out at this link.  Also this year I decided to make my very own Pumpkin Cheesecake in Instant Pot.  It was such a hit I am going to share with you how to make.

What you need

1 1/2 packages of cream cheese
14 oz bag of ginger snaps
1/2 cup of sugar
1/2 stick of butter
2 eggs
4 tsp of pumpkin spice
2 can of pumpkin puree
(you can use fresh too)
1/2 cup of sugar
1/2 cup of sour cream
2 tsp of vanilla

How to make 

You will first take own your eggs, sour cream and butter about 30 minutes before you prep.
Once the 30 minutes is over you will first get your gingersnap cookies out and use your blender to crush them up. 
Once they are all crushed up you will take your eggs, sugar, sour cream, and cream cheese out.  Mix them in your blender or a mixture till they are smooth.
Next get a bowl own and pour your pumpkin puree and pumpkin spice mix.  You will mix those up together.  
Now get your butter and melt it if still hard in the microwave.  


Mix up 3/4 of your gingersnap with your butter till there are no dry crumbs. 
(you might feel you need 1/8 stick more butter each person varies)
Now get out your spring pan you got for your pressure cooker.  (Click here to see my favorite)
Place your gingersnap mix on the bottom of your spring pan. 
Next, add a layer of your pumpkin mix in.  
Then add a layer of cheesecake mix in.  

Make yourself a foil sling (click here to understand)
Place your spring pan in the pressure cooker.
Close your lid and cook for 30 minutes.
Once your timer goes off you can open the valve and open once the valve goes down.

I do go and let my cheesecake sit in the fridge for 1 hour then remove the cheesecake from the spring pan.  So I can cook my second cheesecake.  Then overall the cheesecakes must sit in the fridge for at least 4 hours before you can eat.  I have never tried to mix together so I can not tell you for sure if it would work that way or not.


Simple Oktoberfest Stew in Pressure Cooker



I live in a town with one of the biggest German festivals.  It is amazing to go there and eat the potato pancakes, the sausage on the stick.  My husband loves the stew they serve.  So he decided this weekend he wanted to recreate it.  So I grabbed what he asked and her is his take on on the Oktoberfest Stew.  It will serve 4-6 people comfortable. 


Simple Oktoberfest Stew, click here to repin.

What you need

1 tablespoon olive oil
1 lb of smoked beef sausage, slice up
1 medium onion sliced think
1 can of sauerkraut with caraway seeds
2 cloves of garlic
Oktoberfest beer
2 lbs of potatoes (dice them in to bite sized)
2 cups of chicken stock
1 cup of water
1 tsp of parsley
salt and pepper to get flavor

How to make

First you will cut up all your meat, potatoes and onion. 
First place your oil on the bottom of your pressure cooker
and add in your onions allow them to caramelize for about 6 minutes.
Now add in the rest of the items.  Potatoes, garlic, sauerkraut with caraway seeds, broth, water, beer, onion, parsley, salt and pepper.  
Close your lid and turn on for 14 minutes.  Once the timer goes off you will turn off and let the pressure release naturally for 10 minutes. Once that time is up you can open the valve and release the remaining pressure.

What we noticed the most was that the next day when we put in the pressure cooker. That the flavor was even better. The potatoes soaked in more flavor and it was better.  You can also do this in your slow cooker if you want.  It will just take 8 hours to cook and your house will smell like sauerkraut all day long.



Honey Baked Ham in Pressure Cooker


Holidays mean that it is ham season.  So each year we get a Honey Baked Ham.  It is always so good but it is so hard to get in my stove with my turkey, stuffing, rolls and whatever else you find inside my stove. So this year I decided to get a ham early and test how to make a perfect one for the holidays.  So here is my recipe.  


Honey Baked Ham in Pressure Cooker, click here to Pin this recipe.

What you need

6-8 lb ham
1/8 cup of brown sugar
2 cups of water
the trivet that came with your pressure cooker



How to Make

First, you will add your brown sugar and water into the bottom of your pressure cooker.
Then you will mix up your water.  
Add in your trivet to your pressure cooker.

Next, you will add in your ham.
Close the lid and turn on for 5 minutes.  
Once the timer beeps turn off your pressure cooker
Let the pressure naturally release for 10 minutes.  Then open the release
valve for any remaining pressure.  Open the lid and smell the amazing ham.


I do the brown sugar on the bottom with the water because my Aunt used to tell me.
It is brown sugar water steaming around each piece of ham.  I have always remembered that tip and normally I get a little hint on each piece I bite.  Lastly, check out my green bean recipe for your pressure cooker, you will LOVE IT!


Pressure Cooker Beef Roundup



Some of the best meals are made with beef.  So since I cook so much beef I thought I would put together a list of my favorite recipes.  So here is a pressure cooker beef roundup.  Some are from my blog here and some are from other bloggers that I have followed.


Beef Pot Roast in Instant Pot

Authentic Beef Cheek Barbacoa

Beef Stew in Pressure Cooker


Restaurant Style Beef Shawarma

Instant Pot Porcupine Meat Balls 

 Carne Asada made in Pressure Cooker

Beef Pho in Pressure Cooker

Healthy Mississippi Roast in Pressure Cooker 

Smoked Pork in Half the Time




I love to smoke pork on the grill.  The only thing I don’t like is that it takes ALL day to cook.  So this weekend my husband told me the day of we had family coming over.  He said he wanted to make pulled pork.  So I did half smoked then I cooked the rest in my pressure cooker.  The best thing about this is you can pick your own kind of barbecue sauce you like. You could make at least a 6-8 lb pork roast in your Instant Pot which should feed 12-15 people easily.  Click here to see how to make Instant Pot Potato Salad.

Smoked Pork in Half the Time, Click here to Pin this recipe. 

What you need

Pork Shoulder Roast
1 cup of Chicken Broth
1/2 onion sliced up
1 clove of garlic
1 cup of bbq sauce
salt and pepper
I used McCormick’s grilling seasoning and Tony Chachere’s for the rub 
honey or Kero syrup


How to Make the Pulled Pork

So first you will cut off any massive pieces of fat you see.
Next season up your pork butt with all the dry ingredients. 
Once you feel seasoned up enough drizzle your honey or kero syrup on top.  
I let mine sit on the counter for at least 30 minutes.
Next place your pork butt on a smoker pit.
My temp is from 250-375
I leave on there for 3 hours flipping ever 45 minutes.
Once the hours is over I will now use my pressure cooker.
I add in the chicken broth
then place the pork butt in whole, you can cut up.
then add the garlic on top with some onion and your cup of BBQ sauce.
Turn on your Instant Pot for at 90 minutes and then wait for it to be done



Once the timer goes off you will let the pressure naturally realease. 
When you will pull out and the meat should shred if it doesn’t place in for another 15 minutes.
After you shred add another cup of BBQ sauce on it plus 1/2 cup of the liquid from the bottom on your Instant Pot.  
Now sit down and enjoy the smoke taste you love from your BBQ pit but enjoy it doesn’t take 8-10 hours on the grill.

Baked Apples made in Instant Pot



Fall food is my favorite. It brings warmth to my stomach when it is cold outside.  So when I figured out I could make baked apples in my pressure cooker I had to share with y’all my personal recipe.  It is SO easy and only took me about 10 minutes from start to finish.  This will feed 2-3 people.

Baked Apples made in Instant Pot, click here to repin

What you need

I used 4 medium apples
2 tsp of honey
2 tsp of cinnamon 
1/2 cup of water


How to make

First, clean your apples in the sink.
Then cut your apples into slices, removing all seeds.
Toss your apples, honey, cinnamon and water in the pressure cooker.
Mix up all of the ingredients.
Place lid on the pot, then turn on manual mode for 2 minutes. 

Once the timer goes off open the valve and let the pressure release.
Once all pressure is gone, open the lid.
Next mix up the apples again and then serve.  
If in the summer we serve over some vanilla ice cream.





Practice Day Lasagna

I am not going to lie, Practice Day Lasagna is not the prettiest.  It is basically all thrown together and made quickly.  The thing is it tastes amazing and really you just throw together the food, close the lid and it cooks. So I will tell you in a few steps how to cook Practice Day Lasagna.

Practice Day Lasagna, click here to repin

What you need to feed 4 people

1 lb of ground beef (I cook the night before)
1 cup of ricotta 
2 tbsp of Italian seasoning
1 jar a pasta sauce
1/2 bag of the lasagna corte
1 cup of mozzarella cheese 

How to make


Turn your pressure cooker on to simmer and add in your cooked ground beef and Italian seasoning. 
If you don’t have your beef cooked you can cook at this time.
I normally leave on for 3-5 minutes just to get the beef warm.


Next, add in your ricotta, I used my tbsp to make into balls and add in.   (you don’t have to)
Then add in your noodles and pasta sauce.
  Mix it all up well and then close your lid and cook for 9 minutes.   
Once the timer goes off you will let the pressure naturally release for 10 minutes. 
If you do a quick release you will have a mess since you are not using water. 
After the 10 minutes is up you will release any remaining pressure and open the lid. 
Add in your mozzarella and enjoy your dinner.

Yes, it really is that simple.  If you don’t have a pressure cooker you can do the same thing.  All you do is cook in your crock-pot for 6 hours on low. You add the mozzarella the last 30 minutes so it melts on top.