Smoky Instant Pot Lentils with Brown Rice are rich in flavor, easy to throw together and perfect as a meatless alternative in tacos and salad! [Read more…]
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…
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!
- 5-6 unpeeled, organic apples (we used Granny Smith but feel to use your favorite variety)
- 1" piece of organic ginger, peeled
- 2 cinnamon sticks
- 5 cloves
- 1/4 C maple syrup (more or less to taste)
- 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.
- 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.
- 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.
- 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!
- 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.
Yum and yum! Who doesn’t love Kielbasa Bites? They are, after all, the tradition for many potlucks.. and if you are asked to bring something to pass to church or a random event, they are usually fairly popular with everyone.
Instant Pot Barbecue Kielbasa Bites, click here to repin for later.
They can be eaten with a fork, or a toothpick.. and everyone from kids to adults will feast on them and in many cases lick that plate clean. Thankfully they are super easy to make in the crock pot but even easier to make in the Instant Pot.
You can make it even easier by purchasing your own barbecue sauce – but we prefer to make our own (simply because we love being able to pronounce the ingredients that go into it). Since our Arizona summers can get rather hot (115-120 degrees), taking 5 kids out to the store is relatively challenging – thankfully good barbecue sauce can come from a few ingredients whipped together in your kitchen in a fraction of the time.
Since we put this together for a church potluck, we doubled the recipe for the sweet and tangy barbecue sauce noted here, and doubled the Kielbasa. It was a HIT at church – I watched almost every man in the congregation go back for a second helping, and some went back three times]
That’s when you know you did something right!
Ready to put this dish together? Lets do it!
Kielbasa bites smothered in homemade sweet and tangy barbecue sauce - perfect for your next get together!
- 1 lb Kielbasa (5-6 links)
- Homemade Barbecue Sauce Recipe
- 1/2 C. water
- On a cutting board, slice the sausages into rounds, about 1/2 inch - 3/4 inch thick.
- Place them in a bowl and set aside.
- Pour your homemade sweet and tangy barbecue sauce into the Instant Pot and add 1/2 C. water.
- Place the reserved kielbasa in the Instant Pot, and give everything a quick stir.
- Lock the lid and close the valve (seal).
- Push manual, and set the timer on the Instant Pot to high for 5 minutes. Once finished, release the pressure manually and serve.
- If you are taking to a pot luck, feel free to keep the lid on until you are at your destination, then plug in and keep the pot on warm until ready to serve.
- The sauce will thicken as the sausages cool.
Authentic Mexican Posole is one of my favorite foods – to make, and also to eat. It’s definitely a labor of love… depending on how you make your posole, some people make theirs with chicken while others prefer pork.
As much as I love a huge helping (usually with chicken), sometimes it’s great to have a meatless alternative for a quick and easy dinner that’s also healthy.
This posole comes together quite fast if you opt for canned pinto beans and canned hominy, although you can forego the canned pinto beans and make them fresh beforehand, too.
Throw in a can of fire roasted diced tomatoes with green chiles, and garnish with cilantro, oregano, cabbage, onions and wegdes of fresh lime and you have a filling meal that’s great to eat with tostadas.
Use your Instant Pot to make this posole, or opt for the stovetop – if you are using the Instant Pot you will want to combine ingredients and set on manual (high) for 10 minutes, allowing sufficient time for the posole to come to pressure.
OR opt for the stove and simmer for 20-30 minutes. Looking for more dinners to make in your Instant Pot? See over 50 Instant Pot Recipes including traditional posole.
- 5 c. vegetable broth
- 2 - 15 oz cans of hominy
- 1 - 15 oz can of pinto or peruano beans (or use your Instant Pot to make in advance)
- 1 - 15 oz can diced fire roasted tomatoes
- 1 lb zucchini, cut into 1/2 inch pieces
- 3 dried ancho chiles + 3 chiles de arbol, stemmed
- 4 cloves garlic, peeled & smashed
- 1/2 tsp ground oregano
- 1 tsp ground cumin
- 1 1/2 tsp salt (or more to taste)
- 1/4 tsp ground pepper
- 2 additional chiles de arbol, whole and unstemmed
- shredded cabbage
- white onion, diced
- radishes, sliced
- fresh limes, cut into wedges
- Slice the chiles open and remove the veins and seeds. Set the chiles on your griddle over medium and toast lightly on each side by pushing down until they change color (about 30 sec to 1 minute on each side).
- Put the chiles in a bowl with hot water and let soak for 10-15 minutes until soft.
- While the chiles are soaking, add the vegetable broth to the Instant Pot along with the hominy, beans, tomatoes, and zucchini.
- Transfer the chiles to the blender (discard the water) - add the garlic, oregano, cumin, and 1/2 tsp of the salt. Pour in 1 C. of water and puree that mixture until well blended.
- Push that mixture through a strainer into your Instant Pot, and add the rest of the salt, as well as black pepper.
- Snap 2 chiles de arbol in half and throw in the Instant Pot (for a little extra flavor) and place the lid on the Instant Pot and close the valve.
- Set the Instant Pot to 10 minutes on high (manual) pressure.
- Once it beeps finished, allow the pressure to release naturally and determine if more salt/pepper is needed.
- Serve in bowls and garnish with cabbage, oregano, radish and fresh squeezed limes.
Recipe modified from Rebooted Mom
Creamy Corned Beef and Pasta in the Instant Pot – sounds good, right? Yum! Click here to Pin it!
Like many Americans, you may have had lots of Corned Beef left over from St. Patrick’s Day – am I right?
I know we had our fair share – we took so much to a good friend but we were still left with quite a bit. And since we really didn’t want it to go to waste, this was an easy way to throw it in a dish that was effortless (and didn’t require me to heat up the oven).
Corned Beef made in the Instant Pot was almost effortless this year – it cooked up so tender, juicy and full of flavor. Compared to years past… I think I’ll make it in the Instant Pot from this point forward.
In fact… of all the appliances in our kitchen this one might just be right at the top. One of my favorite things about this Instant Pot is that it doesn’t require me to turn on the stove.. or the oven, which heat up the house relatively quickly – especially when you are trying to keep temps down.
If you aren’t already aware, Phoenix is in the mid-90’s already for temps, and as the days go on, it’s only going to get warmer, and warmer, and warmer…
I’m definitely not ready for this!
I love the fact that the Instant Pot can help me keep the house relatively cool, prevent me from having to turn on the oven and can cook me some pretty healthy food in a fraction of the time.
Related post: See over 100 Deliciously Yummy Instant Pot Recipes
This corned beef casserole is incredibly easy. We opted to make our own cream of chicken instead of using canned varieties. Feel free to use what works best for you.
It’s a wonderful way to use up your St. Patrick’s Day Instant Pot Corned Beef!
- 2 1/2 C. chicken broth
- 1 1/2 C. milk
- 3/4 C. flour
- 1 Tbsp seasoning mix (combination of onion powder, garlic powder, pepper, salt, parsley, etc.)
- 1 C. milk, preferably full fat (not skim or low fat)
- 1 can cream of chicken soup OR - 1/2 of the finished recipe above
- 1 - 8 oz package of wide egg noodles or, shell pasta
- 1/2 C. shredded cheddar cheese
- 1 C. leftover corned beef, cut into bitesize pieces
- water, see directions below
- Combine the chicken broth and 1/2 C. milk in a shallow saucepan and stir.
- In a cup, combine the flour and the remaining milk and stir until a thick paste forms.
- Pour the flour/milk mixture into the cream of chicken soup and stir on low heat until the mixture thickens, 4-5 minutes.
- Remove from the heat and stir in seasonings.
- In your Instant Pot, pour in the milk, cream of chicken, egg noodles, cheese, and then corned beef (in that order).
- Pour in just enough water to cover the pasta by 1/2 inch.
- Grab a spoon and stir the contents of the instant pot to distribute everything somewhat evenly.
- At this point, the water should be 1/2 inch above the pasta - if you need more, add at this point.
- Place the lid on the Instant Pot, and seal the valve.
- Push manual (high) and set the pot for 4 minutes.
- At the completion of the 4 minutes, allow the pressure to release naturally for 5 minutes. Then do a quick release.
- Stir the pasta with a large spoon or fluff with a fork and add to dishes to serve.
Adapted from All Recipes
Creamed Corn is one of the most popular dishes around Thanksgiving – and while we are definitely many months away from the next Thanksgiving holiday, that doesn’t mean you can’t make it at home any time.
Creamed corn is something that can be made in the Crock Pot over a 3-4 hour time period – but if you are in a crunch for time, making it in the Instant Pot is relatively easy, too.
Related post: Over 50 Instant Pot Recipes
A little cream cheese, some organic canned corn, salt and pepper, milk and butter is all it takes to whip this dish into fruition.
You’ll want to use LOW pressure instead of high pressure – to use low pressure, click manual, and then push the pressure key twice to change it from high to low.
Pin this recipe now, just click here.
Fair warning ~ you will go back once, twice, maybe even three times for more, in fact, you might just want to inhale an entire plate of creamed corn.
You won’t be able to resist the buttery goodness.
- 8 oz Philadelphia cream cheese, cubed
- 1 stick unsalted butter, cut into pieces
- 3 15 oz cans of organic whole kernel corn, drained
- 1 C. milk (avoid using low or no fat)
- 1 Tbsp sugar
- 1/4 tsp black pepper
- 1/2 tsp salt, or more to taste
- Pour the drained corn in your Instant Pot.
- Top with butter slices, cubed cream cheese, milk, and sugar.
- Mix gently to combine.
- Place the lid on the Instant Pot & seal the valve.
- Push manual, and then push the pressure button twice to change the pressure from HIGH to LOW.
- Set the timer for 10 minutes (low pressure).
- Once the pot beeps finished, allow the pressure to release naturally.
- Add salt and pepper to taste.
- Serve immediately.
Instant Pot Chocolate Cheesecake, click her to pin the recipe.
Who doesn’t love a beautiful piece of chocolate cheesecake? I’ll take one.. maybe two – please, don’t judge me 😉 I love chocolate, and I always have to hold myself back.
Cheesecake was one of the FIRST items I made in the Instant Pot – you can tell where my priorities are… and this one is absolutely amazing.
It’s SO rich and moist that you will want to have a few glasses of milk close by to help take the edge off the chocolate.
I also love the size of this cheesecake – it’s much smaller than the traditional cheesecake you make in the oven, but it really does stretch pretty far. Eat it one piece at a time over the course of a few days and cover it in between to ensure that it stays as moist as possible.
Give it a try – you’ll find that you might love to make cheesecake even more in this Instant Pot because you don’t have to turn on the oven.
This recipe will make you want all of your future cheesecakes to be chocolate.. you will never want to make just a regular cheesecake again.
It will forever be chocolate. Chocolate Cheesecake. Yum!
Also if you love your Instant Pot and are amazing at it join the Advanced Instant Pot FB group
*It is imperative that the eggs, cream cheese and sour cream be room temperature or your filling will not be smooth and creamy. Feel free to use semi sweet or dark chocolate for the filling.
- 5 Tbsp unsalted butter, melted and then cooled
- 2 C. chocolate cookie or graham cracker crumbs
- 8 oz dark chocolate
- 1 lb cream cheese, room temperature*
- 1/4 C. brown sugar
- 1/4 C. granulated sugar
- 2 egg yolks, room temperature*
- 1 whole egg, room temperature*
- 1/4 C. sour cream, regular (NOT low fat), room temperature*
- 1 tsp vanilla extract
- 1/4 C. cocoa powder
- 1 C. heavy cream
- 8 oz semi sweet chocolate
- Prepare your Instant Pot by adding 2 C. of water in the pressure cooker and then placing the trivet inside.
- Pull out two long pieces of tin foil (2 feet long) and fold them lengthwise to make a sling that is 4 layers thick. Set that aside.
- Chop up your 8 oz of chocolate and melt it in a stainless steel bowl over warm water - do not let the water touch the chocolate.
- Combine the melted butter with the chocolate crumbs and make a crust for your cheesecake - pour the crumbs in the springform pan and push them down to make a nice, even layer - you'll want to push those crumbs up the side of the springform just a bit, then put the springform pan in the freezer for a little while, as you make the cheesecake filling.
- In your KitchenAid, cream the room temperature cream cheese with the sugars, adding in the eggs one at a time until well blended. Once the eggs are all in, add the melted chocolate, cocoa, sour cream and vanilla, and beat on high, scrape down the sides of the bowl as needed.
- Blend the filling until creamy.
- Pour the filling into the springform pan atop the crust, and smooth the top down evenly with a spatula.
- Place the pan on the sling and carefully (carefully!) move to your Instant Pot. Lower the pan into the Instant Pot (sling being on the underside), then fold the ends down so as to avoid them touching the top of the cheesecake.
- Place the lid on the Instant Pot, close the valve, and set the pot for manual (high) for 25 minutes.
- Once the pot beeps, do a quick release and the cheesecake should be puffy - that is NORMAL.
- Gently and carefully untuck the ends of the sling out and lift the cheesecake out, setting it on your counter to cool for the next hour.
- Once cooled on the counter for an hour, transfer the cheesecake to the fridge and let it chill before serving - preferably 4-5 hours if not overnight.
- Once cooled, make the ganache ~ cut the chocolate in pieces and combine with heavy cream on low heat. Stir frequently to avoid the mixture from sticking or burning to the pan. Once blended, remove from heat and let cool slighlty before adding to the top of the cheesecake. Keep refrigerated.
One of the best reasons to buy an Instant Pot is to be able to make cheesecake – so how do you make a perfect cheesecake in the Instant Pot. Is it possible?
If you haven’t gotten that far with your pot, we have some Mouth Watering Instant Pot Dessert Recipes you can try out – including cheesecake. Yum! Who doesn’t love a good cheesecake?
If you are using your Instant Pot to make cheesecake, there are some tips that you may want to keep in mind to make sure your cheesecake turns out terrific.
Have you made cheesecake yet? If not, what are you waiting for?
Room Temperature is Key
Using room temperature is incredibly crucial ~ set your eggs, cream cheese and sour cream out for a short period of time if you plan on making cheesecake.
The ingredients will not combine if they have a chill from being refrigerated. I would even go so far as to sit them out overnight – if you can’t do that, let them sit out for 2 hours. Don’t make the mistake of rushing it and decide that you will force them to combine okay because you won’t.
If you submerge your eggs in warm water that may help speed up the process… and cutting your butter and cream cheese up in small pieces will help speed up the process.
Do not Hand Mix
Please, save yourself the energy and beat your ingredients with an electric mixer. Or, use a food processor. By using a food processor, your ingredients become properly emulsified – without a lump in sight. Just make sure the food processor is clean and is wiped out before combining your filling ingredients.
Avoid Cooking too Long
If you are using the Instant Pot to make your cheesecake, you need only 25 minutes to cook your cheesecake. If you cook for too long, your cheesecake will be dry and crumbly… you want to keep it at 25 minutes and release the pressure immediately.
Keep the springform pan on your cheesecake and immediately refrigerate the cheesecake at least 4-5 hours if no overnight. Ideally, it would be a wise choice to make your cheesecake in the evening, and refrigerate overnight.
Use a Good Springform Pan
You NEED a Springform pan for a proper cheesecake. Don’t try to use anything else – or you won’t have a successful experience.
Invest in a springform pan from Amazon – you will use it over and over and over again. We recommend this one HERE.
Go Easy on the Eggs
Not only do your eggs need to be room temperature for cheesecake, avoid going overboard with them. Most Instant Pot cheesecake recipes require just 2 eggs at room temperature. Resist the urge to use jumbo size eggs – medium or large eggs are sufficient.
Using too many eggs or the extra large eggs will make the cheesecake crack across the top when it’s done.
Water is Crucial
Water is important – and no, not in the recipe 🙂 You want to make sure your Instant Pot has 2 FULL cups of water in the bottom before you place the trivet within.
Your Instant Pot requires sufficient water to give the cheesecake the heat and moisture it needs to cook properly. If you use too little water, your cheesecake will be dry, crumbly, and will be undercooked.
Make a Sling
Take a rather large piece of aluminum foil and fold it lengthwise to make a very long sling – that sling is going to be crucial for you to include for you to cook the cheesecake properly.
Pour the water in the pot, place the trivet within, then lay the sling down, and place your springform pan on top of the sling. Lift the sling up by each end and carefully lower into the pot onto the trivet. Then fold the ends over and tuck them down the side of the Instant Pot. Do not make the mistake of folding the sling over the top of the cheesecake or it will disrupt the top of the dessert.
When done, release the pressure, and unfold the edges from the pot to carefully lift out the cheesecake and set on a flat plate before refrigerating.
Have some Patience
Cheesecake in the Instant Pot really is super easy – provided your ingredients are room temperature, you use a stand mixer and you keep it at 25 minutes in the Instant Pot.
When the cheesecake is done, and you release the pressure, it will be puffy when you first remove it from the pot. It needs to cool down (refrigerate) to take it’s final shape and appearance.
See 3 amazing cheesecake recipes:
This traditional Irish Colcannon Soup is a common St. Patrick’s Day addition to the regular corned beef and cabbage.
It’s incredibly easy to make – a trip to the Farmer’s Market will give you everything you need, and let your Instant Pot do all the work. While this can be made on a stove top, it’s so much easier and faster to make it in the Instant Pot… plus, being able to dump it in, put on a lid and walk away is priceless…
Especially if you have to help kids with homework and do household chores!
Whether you are new to your Instant Pot or have had it a while, you will want to bookmark Over 50 recipes for the Instant Pot – including Tamales, Yogurt, Orange Chicken & more.
Instant Pot Irish Colcannon Soup, if you want to pin this for later click here.
My favorite other than this soup for St. Patrick’s Day is the Corned Beef in the Instant pot
- 3 Tbsp butter
- 2 leeks, cleaned and chopped
- 2 C. chopped green cabbage
- 2 C. chopped kale
- 3 lbs. russet potatoes, peeled and diced (5-6 large)
- 6 C. chicken broth
- 2 tsp kosher salt
- 1/2 C. heavy cream
- 3-4 green onions, sliced thin
- 1/4 tsp black pepper
- Push saute & combine the sliced leeks, cabbage, kale, and butter and saute for 7-8 minutes or until wilted.
- Turn the saute function OFF.
- Add the potatoes and broth, and place the cover on the Instant Pot.
- Seal the valve, and push manual (high) for 7 minutes.
- When it's done, release naturally for 10 min and then do a quick release.
- Stir in the salt, pepper and heavy cream.
- Using your potato masher, give the soup some texture by mashing - you can do this right in the Instant Pot. You don't want to use an immersion blender as you have kale & cabbage in there.
- Taste test - need more salt? Add it - same with pepper.
- Ladle into bowls - mix in some sliced green onions if you wish.
I don’t know too many people who don’t love an amazing bowl of soup – especially italian sausage soup!
This particular soup is incredibly easy when you have sausage leftover – maybe you made this copycat Olive Garden Zuppa Toscana — in which case, use the leftover sausage to put this soup together.
It’s so incredibly easy and has so much flavor. Pair with a loaf of garlic bread and you have a pretty hearty meal.
If you don’t have an Instant Pot, you can whip up this soup in your Dutch Oven – or.. in your crock pot, though it might take a little longer.
Consider picking up an Instant Pot – it’s one of the best appliances you will ever invest in for your kitchen. Not only does it make food a little faster, it allows you to create healthy meals that are a fraction of the cost of eating out.
There are a myriad of benefits to having an Instant Pot – and you can whip up any of these 50+ recipes from Soup to Tamales, Yogurt & more.
- 1 lb sweet italian sausage, casing removed
- 1 C. chopped onion
- 3 cloves garlic, minced
- 5 C. beef broth
- 1 can diced tomatoes
- 1 C. shredded carrots
- 1 8 oz can tomato paste
- 1/2 C. red wine
- 3 Tbsp fresh parsley
- 1/2 tsp dried oregano
- 3 Tbsp dried basil
- 4 oz dried pasta (we used shells)
- 1 tsp salt, or to taste
- 1/4 tsp pepper
- Using the saute feature, saute the sausage, garlic and onion in a few Tablespoons of olive oil.
- Reserve 1 Tbsp of the drippings, and drain the rest.
- Put the garlic, onions and sausage back in the pot.
- Dump in the water, beef broth, wine, tomatoes, carrots, basil, oregano, tomato sauce & pasta.
- Cover with the lid, and seal the valve.
- Push Manual (high) and set the timer for 4 minutes.
- The pot will take some time to come to pressure; once at pressure it will count down 4 minutes.
- Once it beeps, allow the pressure to release naturally for 10 min, then do a quick release with remaining pressure.
- Skim any fat off the soup, then stir in basil and parsley.
- Season with salt & pepper, to taste, then ladle into bowls.
- Not required, but we garnished ours with fresh kale.