Instant Pot Recipes

Name: Instant Pot Red Hot Cocoa Bombs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 14
Ingredients: 24 ounces of red candy melts; 2 cups of marshmallows; 7 Tablespoons of hot cocoa powder; Sprinkles (optional)

Red Hot Cocoa Bombs Recipe – Instant Pot Friendly

January 17, 2021 by Rachel 9 Comments

All the rage! That’s what hot cocoa bombs are. And, instead of paying $5 plus for ONE hot cocoa bomb, you can easily just make these on your own. Seriously. And, although I like to post recipes for kids, this one is red hot for adults (and parents), too! These Instant Pot Red Hot Cocoa Bombs are to die for!

No Instant Pot? No worries!

I use my Instant Pot for most recipes because it is just an easy kitchen accessory. But it isn’t necessary. A double-boiler will work for melting the chocolate, but it is just super easy in the IP.

Here’s what else you’ll need to make these incredible bombs:

24 ounces of red candy melts
2 cups of marshmallows
7 Tablespoons of hot cocoa powder
Sprinkles (optional)

That’s it! You’re sure to have an awesome Valentine’s Day with these cocoa bombs!

How to make Red Hot Cocoa Bombs

Yield: 14 Bombs

Instant Pot Red Hot Cocoa Bombs

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

24 ounces of red candy melts
2 cups of marshmallows
7 Tablespoons of hot cocoa powder
Sprinkles (optional)

Instructions

INGREDIENTS -

STEP 1 -

Turn your instant pot onto sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler.

STEP 2 -

Add in your candy melts to the bowl. Continue to mix until the chocolate has completely melted.

STEP 3 -

Lightly grease the inside of your silicone molds. Add chocolate to your moms making sure that chocolate is completely coding the mold on the inside. Place in the freezer for about five minutes.

STEP 4 -

Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and about 4 marshmallows per mold.

STEP 5 -

Add more of your melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for about 5 to 10 minutes.

STEP 6 -

Remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out.

STEP 7 -

With a spoon, drizzle your remaining chocolate over the bombs. Immediately add your sprinkles before the chocolate hardens.

STEP 8 -

Place one bomb in your favorite mug and pour hot milk over it to melt the chocolate releasing the hot cocoa and marshmallows.

STEP 9 -

Stir with a spoon and enjoy!

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Instant Pot Valentine’s Day Truffles Recipe

January 14, 2021 by Rachel 11 Comments

This year, more than ever, we need to celebrate the small things. I’ve said it before, and I’ll say it again — it’s time to make a big deal out of the small holidays for our kids. I’ve never been one to obsess over Valentine’s Day — even before I was married. I recognized it for what it was. But just today my 8-year-old second grader asked me if we could do something special. Last year he had a school party, but he knows that’s not happening now. So instead we’re going to make Instant Pot Valentine’s Day Truffles for our at-home party!

What you’ll need for these Instant Pot Valentine’s Day truffles

I used my Instant Pot for this recipe because it makes the cake extra-moist. But you don’t necessarily need to use an IP. You can make the cake traditionally as well. I just really love the texture from pressure cooking.

As far as equipment, you’ll also need a springform pan. Other ingredients are vanilla almond bark, red food coloring, red velvet cake mix, eggs, cream cheese frosting, sprinkles, and a heart-shaped cookie cutter. Throw in some holiday-themed sprinkles, and you’re good to go!

How to make your Instant Pot Valentine’s Day Truffles

Instant Pot Valentine’s Day Truffles

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Ingredients

1 box of red velvet cake mix
3 eggs, large
1 cup of water
1/3 cup of vegetable oil
3 rounded tablespoons of cream cheese frosting
18 ounces of almond bark, vanilla
Red food coloring
Sprinkles

Instructions

INGREDIENTS:

STEP 1 -

Mix together your cake mix, vegetable oil, water, and eggs.

STEP 2 -

In your greased spring pan, pour in your cake batter.

STEP 3 -

Place one and a half cups of water to the bottom of your instant pot. Place the trivet inside. Cover your pan with aluminum foil. Place your pan inside the instant pot.

STEP 4 -

I close the lid on your instant pot, and make sure to close the ceiling valve. Set your instant pot to one hour 10 minutes on high pressure. Once the time is done, do a quick release.

STEP 5 -

Remove your take carefully from the instant pot by using a towel or hot pads, and use the trivet handles to pull the cake out. Allow the cake to cool for about 15 to 20 minutes.

STEP 6 -

Transfer your cake to a large bowl. Crumble it up. Spoon and three rounded tablespoons of frosting. Mix together.

STEP 7 -

Transfer the cake batter to parchment paper. Lay it out flat and use a small heart shaped cookie cutter to make each truffle.

STEP 8 -

After you have made each truffle, transfer to the freezer for about 15 minutes to allow them to harden.

STEP 9 -

While they’re in the freezer, make a small bowl of your white chocolate. Placed three squares in the microwave for 30 second intervals until completely melted.

STEP 10 -

Add a couple of drops of red food coloring to create your desired pink color.

STEP 11 -

Remove the truffles from the freezer, place in your chocolate, and make sure they are completely coated. Remove them from the chocolate, transfer them back to the parchment paper and Top them with your sprinkles. The chocolate will start to harden.

Instant Pot Valentine’s Day Truffles

STEP 12 -

ENJOY!

Instant Pot Valentine’s Day Truffles

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Instant Pot Copycat In-N-Out Burgers Recipe

January 10, 2021 by Rachel 14 Comments

It’s been a lot longer than I expected since my last travel adventure. One of my favorite things to do when we travel is eat! Honestly, I feel like half the time we have planned our travel around the restaurants available. When we travelled to Las Vegas, I just knew I had to try In-N-Out Burger. We do not have In-N-Out here in the Midwest, and we certainly didn’t have it when I lived in New York! So In-N-Out was something I knew we had to try. And we LOVED it. So much so that I’ve been dying to try recreating it at home! And that’s why I made this Instant Pot Copycat In-N-Out Burgers Recipe!

Why the Instant Pot?

If you’ve been following my blog for a while you’ll know that I’m basically obsessed with pressure cooking and one-pot cooking in the Instant Pot. It’s just… easy. And, when food is made in a pressure cooker, it is 100 times juicier and more flavorful. Sure, you could make burgers on the grill; but I highly suggest you try using an Instant Pot. It’s a complete game-changer.

What you’ll need for these Copycat In-N-Out Burgers

Besides your trusty Instant Pot, you’ll need only a handful of other items.

One pound of 80/20 ground beef
1 Tablespoon of salt
1/2 of a Tablespoon of onion powder
1 Tablespoon of pepper
Three slices of American Cheese
3 hamburger buns
1/2 of a Tomato, sliced
3 iceberg lettuce leaves
1/2 an onion, sliced
3 Tablespoons of Thousand Island dressing

That’s it! Read the full recipe card details below to make your very own Copycat In-N-Out Burgers. But, be forewarned: you’re going to want to make these every single day!

The Recipe

Copycat In-N-Out Burgers

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time to come to pressure 5 minutes

Total Time 20 minutes

Ingredients

1 pound of 80/20 ground beef
1 Tablespoon of salt
1 Tablespoon of pepper
1/2 Tablespoon of onion powder
3 hamburger buns
3 Tablespoons of Thousand Island dressing
1/2 Tomato, sliced
3 iceberg lettuce leaves
3 slices of American Cheese
1/2 an onion, sliced

Instructions

INGREDIENTS:

STEP 1:

Mix together your beef, salt, pepper, and salt.

STEP 2:

Divide the meat into three sections. Pat them into 3 flat patties. Wrap them in aluminum foil.

STEP 3:

Add 1 ½ cups of water to the inner pot of the Instant Pot. Place the trivet inside with your patties (in aluminum) on the trivet.

STEP 4:

Close the lid on your IP. Close the sealing valve. Set your IP to High Pressure for 10 minutes.

STEP 5:

When the 10 minutes has finished, do a quick release of the pressure.

STEP 6:

Remove the patties from the aluminum foil.

STEP 7:

Assemble your burgers. Add your thousand island dressing to the bottom bun. Add your tomato, lettuce, burger, cheese, and onion slice.

Copycat In-N-Out Burgers

Enjoy!

Tell me — what’s your favorite fast-food burger joint?!

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Instant Pot Cupid Hot Cocoa Bombs Recipe

January 6, 2021 by Rachel 5 Comments

I know, I know — Hot Cocoa Bombs are all the rage! But I just can’t stop! And I won’t stop, honestly. Not only do my kids love them, but I love making them. My kids can’t even finish a full mug of hot chocolate, but that doesn’t stop them from wanting one, like, every single day. And, y’all know I’ve been trying my darndest with this whole ‘staying-at-home’ thing. I’m trying desperately to keep my children excited, entertained, and engaged. And with Valentine’s Day right around the corner, why not try my hand at an Instant Pot Cupid Hot Cocoa Bombs Recipe?!

No Instant Pot? No Problem!

Sure, this recipe calls for an Instant Pot. But you don’t necessarily need an Instant Pot for these! I’m basically obsessed with mine. But you could just as easily use a double boiler. I just prefer the IP because I just find that it’s less messy. There’s a Sauté function on every Instant Pot that makes sautéing and searing super easy.

What you’ll need for this recipe

Besides an Instant Pot or double-boiler, you’ll need the following:

24 ounces of pink candy melts
2 cups of marshmallows
7 Tablespoons of hot cocoa powder
Sprinkles — I recommend super fun Valentine’s Day Themed Sprinkles like these!

Yield: 14 Cocoa Bombs

Instant Pot Cupid Hot Cocoa Bombs

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

24 ounces of pink candy melts
2 cups of marshmallows
7 Tablespoons of hot cocoa powder
Sprinkles (optional)

Instructions

STEP ONE

Turn your instant pot onto sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler.

STEP TWO

Add in your candy melts to the bowl. Continue to mix until the chocolate has completely melted.

STEP THREE

Lightly grease the inside of your silicone molds. Add chocolate to your molds making sure that chocolate is completely coding the mold on the inside. Place in the freezer for about five minutes.

STEP FOUR

Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and about 4 marshmallows per mold.

STEP FIVE

Add more of your melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for about 5 to 10 minutes.

STEP SIX

Remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out.

STEP SEVEN

With a spoon, drizzle your remaining chocolate over the bombs. Immediately add your sprinkles before the chocolate hardens.

STEP EIGHT

Please one or two bombs in your favorite mug and pour hot milk over it to melt the chocolate releasing the hot cocoa and marshmallows.

Instant Pot Cupid Hot Cocoa Bombs

STEP NINE

Stir with a spoon and enjoy!

Instant Pot Cupid Hot Cocoa Bombs

I can’t wait for you to try these Instant Pot Cupid Hot Cocoa Bombs!

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Instant Pot Grinch Truffles

December 6, 2020 by Rachel 11 Comments

“Maybe Christmas (he thought) doesn’t come from a store. Maybe Christmas perhaps means a little bit more.” — The Grinch. Honestly, friends, I know things have been difficult for all of us lately. I know that we all feel like perhaps our hearts have grown larger and also more exhausted. And I think that’s exactly why I’m being extra celebratory this year. We could all use an extra dose or two of cheer. And what better way to bring smiles to those you love with Instant Pot Grinch Truffles!

Confession: I used to be a grinch!

In my thirty-plus years of life I have always loved Thanksgiving the most of all holidays. But having kids has changed me in a major way. I’m no longer a Christmas Grinch! In fact, I absolutely adore this time of year. Bring on all of the holiday cheer, the magic of Santa, and the adorable Christmas movies — just like The Grinch!

What You’ll Need To Make Instant Pot Grinch Truffles

These are super easy to make — promise! All you’ll need is the following:

1 box of Devil’s Food Cake
3 large eggs
1/2 cup of vegetable oil
1 cup of water
4 tablespoon of cream cheese frosting
6 squares of white baking chocolate
Green food coloring
35 Red heart sprinkles
my favorite appliance — the Instant Pot!
a round springform pan and tin foil

That’s it!

Instant Pot Grinch Truffles Recipe

Yield: about 35

Instant Pot Grinch Truffles

“Maybe Christmas (he thought) doesn’t come from a store. Maybe Christmas perhaps means a little bit more.” -- The Grinch.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 20 minutes

Total Time 1 hour 30 minutes

Ingredients

1 box Devil’s Food Cake
3 large eggs
1/2 cup vegetable oil
1 cup of water
4 tablespoon of cream cheese frosting
6 squares of white baking chocolate
Green food coloring
35 Red heart sprinkles

Instructions

Make the box of cake per the instructions on the back of the boxed mix.

Lightly grease a springform cake pan with cooking spray. Pour in your cake mix.

Cover with aluminum foil.

Place 1 1/2 cups of water inside the Instant Pot. Place the trivet inside the inner pot. Then place your cake pan inside your inner pot on the trivet.

Set your Instant Pot to high pressure for 50 minutes. Once the time is up, press cancel, and do a manual release.

Remove the cake pan and transfer to a cooling rack. Allow to completely cool.

Once your cake has completely cooled, place the contents in a large bowl and crumble.

Add in your frosting to the cake.

Mix well.

Using a cookie scoop, or a small spoon, grab a small amount of the cake mix. Roll the cake mix between the palm of your hands to form a ball. Place on a cookie sheet with parchment paper, and place in the freezer for 15 minutes.

In a medium sized bowl, melt your baking chocolate in the microwave for 30 second intervals until completely melted.

Add in your green food coloring to melted chocolate until desired color.

Remove your cake balls from the freezer. Dip each ball in your green chocolate. Coat completely, and transfer to a parchment paper to allow the chocolate to harden. Immediately place one heart sprinkle on the top of each truffle before the chocolate hardens.

Instant Pot Grinch Truffles

Once the chocolate has hardened - Enjoy!

Tell me — what’s your favorite version of The Grinch movie?!

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PIN ME - Instant Pot Grinch Truffles Recipe Perfect for Christmas

Instant Pot Copycat Starbucks Cake Pops Recipe

October 28, 2020 by Rachel 21 Comments

Hiiiiii… my name is Rachel and I am kinda, sorta, obsessed with cake pops. It’s true. Once, my ‘true love’ was cupcakes. But nowadays it’s those perfect little bite-sized perfections of dessert — cake pops. And, of course, I love my local pop-maker, I sometimes just like to spoil my kids with this homemade Instant Pot Copycat Starbucks Cake Pops Recipe.

Instant Pot Copycat Starbucks Cake Pops Recipe

Why the instant pot for cake pops?

If you’ve experimented with the Instant Pot you’ll know — pressure cooking any food — entree or dessert — makes it super moist and extra delicious. Pressure cooking holds the moisture of food and creates an extra boost of flavor. I could seriously use my Instant Pot for everything.

Also, cake pops are expensive. Like, they can be really expensive — especially with three kids who want (at least) one! But making them in the Instant Pot? So incredibly inexpensive. I mean, I more than get my use out of my Instant Pot, especially with all of the dinners I make in it. But the other items, I mostly have on hand (minus the sticks

What you’ll need for this recipe:

For the cake:

1 cup butter, room temperature
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 tablespoons vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
3 cups flour
1 cup milk

For the chocolate coating:

6 blocks of Almond Bark (12 oz)
1 tablespoon vegetable oil
1/2 container cream cheese frosting
1 drop pink gel food coloring
70 Treat sticks
1 package white round sprinkles

How to make Instant Pot Copycat Starbucks Cake Pops

How to make the cake

In a large bowl, beat together your sugar and butter. Mix until incorporated.
Next add in your oil, eggs, vanilla, baking powder, and salt. Mix until incorporated.
While alternating, in your flour and milk a little bit each time. Mix until incorporated.
Prepare your instant pot spring form cake pan by placing Parchment paper on the flat plate. Put the springform pan on top of it and close shop. Remove any remaining parchment that is sticking out using scissors or ripping it off. Spray with cooking spray, or grease with butter.
Fill your pan 3/4 of the way with the batter.
Fill your instant pot with 2 cups of water. Placed the trivet inside and place your cake on top of the trivet.
Close the lid on your instant pot and make sure that the ceiling valve is closed and facing away from you. Set your instant pot to 45 minutes.
Once your instant pot has finished cooking, do a manual released by pulling the ceiling valve towards you to remove any pressure.
With a towel or hot pads, pull the trivet out of the instant pot using the two handles. Transfer to cooling sheet and allow the cake to completely cool.

How to make the chocolate coating

While your cake is cooling, add in a small bowl together your Almond bark and 1 tablespoon of oil. Microwave for 30 second intervals, stirring each time. Make sure that your chocolate is completely melted.
Add one small drop of pink food coloring to your chocolate mixture. Stir well.
Add your cake to a large bowl as well as your frosting. Mix well.
Using a cookie scoop, or eyeballing the size ball that you want, using the palm of your hand, form a round ball. Line each one of your cake balls on a cookie sheet.
Once this is done, transfer your cake balls to the freezer for about 15 minutes too hard and slightly and cool.
After the 15 minutes, remove the cake balls. Taking a treat steak, dip it slightly in your chocolate. This will help it stay in the cake pot.
Dip your cake pop in the chocolate and cover it completely. Give it a few seconds to drip off any excess chocolate into the bowl.
I used a cake pop decorating stand, but you can use even a block of Styrofoam to place the stick in to stand on its own while the chocolate dries and solidifies. Immediately add your sprinkles before the chocolate dries.
Continue and repeat until you have made all your cake pops! Enjoy!

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Instant Pot Copycat Starbucks Cake Pops Recipe

Ingredients

Cake

1 cup butter, room temperature
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 tablespoons vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
3 cups flour
1 cup milk

Chocolate Coating

6 blocks of Almond Bark (12 oz)
1 tablespoon vegetable oil
1/2 container cream cheese frosting
1 drop pink gel food coloring
70 Treat sticks
1 package white round sprinkles

Instructions

In a large bowl, beat together your sugar and butter. Mix until incorporated.

Next add in your oil, eggs, vanilla, baking powder, and salt. Mix until incorporated.

While alternating, in your flour and milk a little bit each time. Mix until incorporated.

Prepare your instant pot spring form cake pan by placing Parchment paper on the flat plate. Put the springform pan on top of it and close shop. Remove any remaining parchment that is sticking out using scissors or ripping it off. Spray with cooking spray, or grease with butter.

Fill your pan 3/4 of the way with the batter.

Fill your instant pot with 2 cups of water. Placed the trivet inside and place your cake on top of the trivet.

Close the lid on your instant pot and make sure that the ceiling valve is closed and facing away from you. Set your instant pot to 45 minutes.

Once your instant pot has finished cooking, do a manual released by pulling the ceiling valve towards you to remove any pressure.

With a towel or hot pads, pull the trivet out of the instant pot using the two handles. Transfer to cooling sheet and allow the cake to completely cool.

While your cake is cooling, add in a small bowl together your Almond bark and 1 tablespoon of oil. Microwave for 30 second intervals, stirring each time. Make sure that your chocolate is completely melted.

cake pop process

Add one small drop of pink food coloring to your chocolate mixture. Stir well.

Add your cake to a large bowl as well as your frosting. Mix well.

Using a cookie scoop, or eyeballing the size ball that you want, using the palm of your hand, form a round ball. Line each one of your cake balls on a cookie sheet.

Once done, transfer your cake balls to the freezer for about 15 minutes too hard and slightly and cool.

After the 15 minutes, remove your cake balls. Taking a treat steak, dip it slightly in your chocolate. This will help it stay in the cake pot.

Dip your cake pop in the chocolate and cover it completely. Give it a few seconds to drip off any excess chocolate into the bowl.

Copycat Starbucks Cake Pops Recipe

I used a cake pop decorating stand, but you can use even a block of Styrofoam to place the stick in to stand on its own while the chocolate dries and solidifies. Immediately add your sprinkles before the chocolate dries.

Instant Pot Copycat Starbucks Cake Pops Recipe

Continue and repeat until you have made all your cake pops! Enjoy!

Instant Pot Copycat Starbucks Cake Pops Recipe