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…]
So my birthday was in November and my mom got me an Ace Blender. So after a few days of playing with my new blende,r I decided to make my soup recipe. It is a soup recipe I have used for years but I have never had this smooth. So if you want a smooth soup to check out this Ace Blender Butternut Squash Soup. This will make enough for 4-6 people, normally I serve with a nice piece of baked chicken.
Click here to save this recipe on Pinterest.
What you need.
1 medium butternut squash
2 carrots, sliced
2 stalks of celery, sliced
1 large onion, quartered
salt and pepper at least 2 Tsp
3 cloves of garlic
4 leaves of sage or 2 tsp of sage
4 sprigs of thyme
1 spring of rosemary
splash of red pepper, more if you want more of a kick
2 1/2 cups of veggie broth
(make your own, click here to see recipe)
*if you want a little sweeter add in a sliced apple
How to Make
First, you need to make your squash soft. Place in the microwave for 4 minutes.
Once you take out of the microwave you will peel the squash, cut in half.
Clean out all of the seeds and then cut into pieces.
Next, chop up all your other veggies. I place all mine
onto a cookie sheet.
Now simply place all the solid food into your Ace Blender.
Then add in your herbs and spices and
your veggie broth.
Now turn your Ace blender onto soup and do 2.
Let it run its course and when it gets to the end
it will get super smooth just like mine.
I did let mine cool for 5 minutes before
I take off the Ace Blender base.
My husband came up with this recipe. You can add in potatoes or carrots or make into sandwiches. We make our into Balsamic Vinegar Roast Beef Sandwiches. We added red peppers from a jar but you don’t have to. add them unless you like that added touch. You can even add on some melted provolone or gouda cheese!
Balsamic Vinegar Roast Beef Sandwiches
Roast beef is a staple item in our menu plan. We can pick up a chuck or round roast on sale almost every week, and the Instant Pot makes it so much easier to prepare and have ready in a short time. Adding balsamic vinegar to the sauce on this recipe cuts the sweetness and adds a delicious flavor that is unexpected and flavorful.
Ingredients for Roast Beef Sandwiches
2-3 lb boneless chuck or round roast (cut up in 3-4 pieces)
1/2 cup of beef broth
1/4 cup of balsamic vinegar
1/2 tablespoon of soy sauce
1/2 tablespoon of Worcestershire sauce
1 tablespoon of honey
1/4 teaspoon of red pepper flakes
2 cloves of garlic, chopped up
Directions for Roast Beef Sandwiches
Start by adding broth, vinegar, Worcestershire sauce, honey, red pepper flakes, and garlic into your Instant Pot liner and stirring until well combined.
Next, place your beef roast into the Instant Pot Liner, and turn over a few times so all sides are coated in the marinade mixture.
Cover with the Instant Pot lid, and set to seal.
Place on manual high pressure and set for 75 minutes.
Once the cooking cycle has completed, allow the pressure to naturally release for 10 minutes.
After the pressure release is complete, open the valve to let out any remaining pressure, and open lid.
Shred the beef with forks or tongs and mix well with the sauce.
We enjoy this on sandwich bread, hamburger buns, or a hoagie roll split into two halves. You could even
More Instant Pot Beef Recipes:
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.
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.
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
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.
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.
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
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
THIS MAKES TWO CHEESECAKES!!
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.
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!
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.