Instant Pot Recipes

Name: Instant Pot Penne Alla Vodka
Prep time: 5 min
Cook time: 5 min
Total time: 25 min
Ingredients: 5 links of mild Italian sausage, casings removed; 4 tablespoons of minced garlic; 1/2 teaspoon crushed red pepper; 1 (28-oz) can crushed tomatoes; 1 teaspoon of onion powder; 3 cups chicken broth; ½ cup vodka; 1 (16-oz) box mini penne pasta; ½ cup heavy cream; 1 teaspoon of pepper; 1 teaspoon of salt

Instant Pot Penne Alla Vodka

May 3, 2021 by Rachel 10 Comments

This morning I looked at our family schedule for the next two weeks. And, oh my gosh, things are just getting busier and busier. Thanks to apps like google calendar and my handy paper planner, I keep us all semi-organized. But suppertime is still crunchtime around here. Between evening Zoom calls and the rush of getting the kids fed, bathed, and ready to bed, I am always looking for time-savers. And this Instant Pot Penne Alla Vodka is not only timesaving, but delicious.

Why pressure cooking pasta?

I’ve talked about this before, but pressure cooking most foods just gives them more flavor. The flavors are richer because of the fact that when the food cooks, very little moisture escapes. Keeping all of that yummy flavor where it belongs — in your food!

And pasta in the pressure cooker is no different. Think of all of those flavors in your typical pasta sauce. Imagine cooking the dry pasta with the actual sauce! The difference in flavor is unbelievable. Truly, something that needs to be experienced. And that’s why pasta is actually my favorite Instant Pot meal.

If you are still on the fence about whether or not an Instant Pot is worth it, check out this deal.

What you’ll need to make Instant Pot Penne Alla Vodka

Besides your Instant Pot, you won’t need much else! This recipe is straightforward and easy. Here are the ingredients:

5 links of mild Italian sausage, casings removed
4 tablespoons of minced garlic
1/2 teaspoon crushed red pepper
1 (28-oz) can crushed tomatoes
1 teaspoon of onion powder
3 cups chicken broth
½ cup vodka
1 (16-oz) box mini penne pasta
½ cup heavy cream
1 teaspoon of pepper
1 teaspoon of salt

That’s it! See? Super easy. Simple. Straightforward. And, best part? Delicious!

The full recipe

Instant Pot Penne Alla Vodka

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 15 minutes

Total Time 25 minutes

Ingredients

5 links of mild Italian sausage, casings removed
4 tablespoons of minced garlic
1/2 teaspoon crushed red pepper
1 (28-oz) can crushed tomatoes
1 teaspoon of onion powder
3 cups chicken broth
½ cup vodka
1 (16-oz) box mini penne pasta
½ cup heavy cream
1 teaspoon of pepper
1 teaspoon of salt

Instructions

INGREDIENTS -

STEP 1 -

Set instant pot to sauté and toss in the sausage. Chop sausage into bite size pieces while browning.

STEP 2 -

Once sausage is browned, toss in the garlic and cook for 3 minutes.

STEP 3 -

Add the spices, tomatoes, broth, vodka and pasta. Close the lid and pressure valve and pressure cook on high for 5 minutes.

STEP 4 -

Manually release the pressure valve, remove the lid and stir in the heavy cream.

STEP 5 -

Serve once cooled.

STEP 6 -

ENJOY!

PIN FOR LATER

Instant Pot Butter Chicken Recipe

April 21, 2021 by Rachel 14 Comments

Before meeting my now husband, I had never had Indian food before. Which is kind of strange, because I had tried most other types of foods. But he quickly insisted that we try out a pretty popular local Indian restaurant. At his suggestion, I ordered the butter chicken. And? I loved it! I was hooked! It feels only fitting that on our 9th anniversary I celebrate by making Instant Pot Butter Chicken Recipe.

What you’ll need to make Instant Pot Butter Chicken

Butter Chicken is super easy to make — especially when using an electric pressure cooker! The sauté function and pressure cooking finish make this truly a one-pot meal!

Here are the ingredients you’ll need:

2-3 chicken breast cut into 2” bites
1/2 onion, diced
1 stick of butter
5 tablespoons of minced garlic
1 15oz can of tomato sauce
2 tablespoons of tomato paste
1 tablespoon of paprika
1 tablespoon of chili powder
3 tablespoons of curry powder
1 teaspoon of cumin
1 teaspoon of salt
1/4 cup of chopped cilantro
1 cup of heavy whipping cream

Other recommended items:

This dish is definitely enjoyed best when served with warm basmati rice and garlic naan bread. If you’re looking for a good naan recipe, head here.

The Full Recipe Details

Instant Pot Butter Chicken

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

2-3 chicken breast cut into 2” bites
1/2 onion, diced
1 stick of butter
5 tablespoons of minced garlic
1 15oz can of tomato sauce
2 tablespoons of tomato paste
1 tablespoon of paprika
1 tablespoon of chili powder
1 cup of chicken broth
3 tablespoons of curry powder
1 teaspoon of cumin
1 teaspoon of salt
1/4 cup of chopped cilantro
1 cup of heavy whipping cream

Instructions

INGREDIENTS -

STEP 1 -

Set the instant pot to sauté mode and melt the butter. Add the onion and sauté until onion is golden.

STEP 2 -

Toss in the garlic and sauté for 2 minutes.

STEP 3 -

Add the chicken and brown the outside. Once chicken is browned, add the spices, tomato sauce, tomato paste, chicken broth, and cilantro. Sauté for 1 minute.

STEP 4 -

Seal the lid and pressure valve and cook on high pressure for 10 minutes. Let the instant pot release pressure naturally when done.

STEP 5 -

Remove the lid and stir in the cream for 4 minutes.

STEP 6 -

Enjoy best with basmati rice and fresh garlic naan.

PIN FOR LATER

Copycat Panda Express Orange Chicken

March 26, 2021 by Rachel 7 Comments

We have had an air fryer built into both our oven and toaster oven for the last 3+ years. But it took until getting our Ninja Foodi for me to really get hooked on the air fryer. We literally cook everything in it. We started with little things like chicken fingers and french fries. But now we’re using it for other things — like frying fresh cod and making our own Copycat Panda Express Orange Chicken!

You’ll need an air fryer and this

The recipe is super easy. And it calls for one of my husbands favorite ingredients — orange zest! Honestly, the first time I used orange zest in any recipe, my husband freaked out (in a good way)! And I’ve been hooked on zest ever since!

Here’s what else you’ll need:

1 chicken breast, cubed
flour
cornstarch
paprika
cayenne
Natures Seasoning
2 eggs
an orange
soy sauce
white vinegar
brown sugar
minced garlic
cornstarch mixed with water

That’s it! Just make a side of rice (I use my Instant Pot for rice) and serve your Copycat Panda Express Orange Chicken over it! If you’ve never made rice in the Instant Pot before, here’s what you need to know:

I highly recommend using jasmine rice. Measure a cup of jasmine rice. Rinse in water and then put the cup of jasmine rice in your Instant Pot. Add 1 and 1/4 cup of water to the Instant Pot. Lock and seal the Instant Pot. Set your Instant Pot to manual for 4 minutes. Once the Instant Pot timer goes off, let the IP natural release for 10 minutes. Then release the rest of pressure.

The recipe

Copycat Panda Express Orange Chicken

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1 chicken breast, cubed
1 cup of flour
1/3 cup of cornstarch
1/2 teaspoon of paprika
1/4 teaspoon of cayenne
1/2 Tablespoon of Natures Seasoning
2 eggs

Sauce

1 orange, juiced + reserve a 1/2 Tablespoon of zest from peel
2 Tablespoons soy sauce
¼ cup of white vinegar
½ cup of brown sugar, packed
1 tablespoon of minced garlic
1 Tablespoon of cornstarch, mixed with 1 tbsp water

Instructions

INGREDIENTS -

STEP 1 -

In a saucepan over medium heat, add all of the sauce ingredients and bring to a slow boil. Once slow boiling reduce heat to low and let simmer for 10 minutes.

Stir every couple of minutes to prevent sauce sticking. Let sit on warm while the chicken cooks

STEP 2-

In a mixing bowl, mix spices, flour and cornstarch.

STEP 3 -

In a separate bowl whisk egg.

STEP 4 -

Coat the chicken in the flour, and then dredge in egg.

STEP 5 -

Return chicken back to flour and fully coat.

STEP 6 -

Place breaded chicken in oil sprayed air fryer basket. Spray chicken with oil.

STEP 7 -

Cook on 380 for 10 minutes.

STEP 8 -

Once all chicken is cooked, increase sauce heat to low medium and add fried chicken. Stir until chicken is completely coated.

STEP 9 -

ENJOY over rice!

PIN FOR LATER

Copycat Reese’s Eggs Recipe

March 22, 2021 by Rachel 11 Comments

Truth time: Last week when I posted my Marshmallow Peeps recipe, I thought that this weekend was Easter. Let’s just say that my brain is totally fried these days. Because Easter is definitely not until next week. But, truth be told, I can use all of the time I get to prep. And, in true foodie fashion, my prep includes duplicating those to-die-for eggs. Yep. And this Copycat Reese’s Eggs recipe is everything you need this Easter — and all year!

What you’ll need to make this Copycat Reese’s Eggs recipe

I used my Instant Pot for this recipe, because I love it. But it’s totally not necessary. At the very least, you’ll need a double-boiler. But otherwise, here’s what you’ll need:

1 1/2 cups of peanut butter
6 Tablespoons of brown sugar
2 – 12 ounce bags of chocolate melts
2 cups of powdered sugar
2/3 teaspoon of salt
1 teaspoon of vanilla extract
6 Tablespoons of butter

THE RECIPE

Copycat Reese's Eggs

Prep Time 2 hours 15 minutes

Cook Time 20 minutes

Total Time 2 hours 35 minutes

Ingredients

1 1/2 cups of peanut butter
6 Tablespoons of brown sugar
2 - 12 ounce bags of chocolate melts
2 cups of powdered sugar
2/3 teaspoon of salt
1 teaspoon of vanilla extract
6 Tablespoons of butter

Instructions

INGREDIENTS -

STEP 1 -

In a saucepan over medium heat, combine butter, vanilla, brown sugar, salt and peanut butter. Stir until melted together.

STEP 2 -

Stir in powdered sugar a few tablespoons at a time until combined completely.

STEP 3 -

Using a small baking scoop, scoop out a ball of peanut butter mixture. Form into an egg shape and place on parchment paper.

STEP 4 -

Once eggs are formed place in freezer for 2 hours.

STEP 5 -

Place your mixing bowl on the tall instant pot trivet and one cup of water in the instant pot liner. Set instant pot to sauté and stir the chocolate melts until fully melted. Add oil if chocolate needs to be thinned out.

STEP 6 -

Remove eggs from freezer and dip using a fork in the melted chocolate. Completely cover eggs and place back on parchment.

STEP 7 -

Allow the eggs to sit and shell to harden.

STEP 8 -

ENJOY!

PIN FOR LATER

Instant Pot Sausage & Spinach Soup Recipe

March 16, 2021 by Rachel 8 Comments

Busy weeknights are back. And that means I have even less time to make dinner for our family of 5. One of my favorite ways to save time on meals is by using my Instant Pot. Y’all know how much I adore my Instant Pot. I mean, these meals are so. darn. easy! And this Instant Pot Sausage & Spinach Soup recipe is to die for! Seriously.

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 soup in a stock pot on the stove; but I highly suggest you try using an Instant Pot. It’s a complete game-changer.

What you’ll need for Instant Pot Sausage & Spinach Soup

Besides your Instant Pot (or other pressure cooker equivalent), you’ll only need the following:

1 pound of ground pork sausage
olive oil
an onion
one yellow pepper
mushrooms
great northern beans
chicken broth
water
russet potatoes
Worcestershire sauce
garlic powder
Italian seasoning
red pepper flakes (optional)
fresh spinach

The Recipe

Yield: 4 - 6

Instant Pot Sausage & Spinach Soup

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

1 pound of ground pork sausage
1 Tablespoon of olive oil
1 onion, diced
1 yellow bell pepper, diced
½ cup of mushrooms, chopped
15.5 ounce can of white beans (I used great northern beans)
4 cups of reduced sodium chicken broth
2 cups of water
3 cups of russet potatoes, chopped and peeled
3 Tablespoons of Worcestershire sauce
1 teaspoon of garlic powder
1 teaspoon of Italian seasoning
1 teaspoon of crushed red pepper flakes (optional)
4 cups of spinach

Instructions

INGREDIENTS -

STEP 1 -

Turn your Instant Pot to Sauté mode. Add oil to pot. Once hot, add your sausage. Saute until meat is browned (about 5 minutes).

STEP 2 -

Then add onion, bell pepper, and mushrooms to Instant Pot. Stir and cook until softened; about 3-5 minutes.

STEP 3 -

Add in your remaining ingredients EXCEPT or the spinach to your Instant Pot.

STEP 4 -

Close the lid. Close the valve and set your IP to High Pressure for 10 minutes.

STEP 5 -

Once the cooking is complete, wait 10 minutes for a slow release of pressure. Then use the quick release valve to release the leftover pressure.

STEP 6 -

Remove the lid and add in your spinach. Stir.

STEP 7 -

Serve in your favorite soup bowl! Enjoy!

PIN FOR LATER

St Patrick’s Day Hot Cocoa Bombs Recipe

March 8, 2021 by Rachel 6 Comments

On St. Patrick’s Day, we’re all a little Irish, right? My son has declared “I just want St. Patrick’s Day to be over so we can have Easter!” And, honestly, I get it, kid. But instead of doing the ‘catch a leprechaun’ activities that seem to leave my kids unimpressed, I’ll wow them in other ways. Specifically, through their bellies. And this twist on hot cocoa bombs is sure to delight them. So I’ll share with you these St Patrick’s Day Hot Cocoa Bombs recipe!

WHY THE INSTANT POT?

What you’ll need

I used my Instant Pot, but it’s not necessary. Any double-boiler situation will work. I just prefer using my pressure cooker for everything. The other items are super easy finds. Here’s what you’ll need:

24 ounces of green candy melts, 2 ounces reserved
7 Tablespoons of hot cocoa powder with miniature marshmallows
2 blocks (4 ounces) of white Almond Bark
42 Lucky Charms Marshmallows

Your kids will totally love this (and you will, too!). You’ll get major mom points, for sure! PS. the Lucky Charms marshmallows (which you can find here) are a game changer. Don’t skip them.

Full St Patrick’s Day Hot Cocoa Bombs Recipe Details

Yield: 14 hot cocoa bombs

St. Patrick’s Day Hot Cocoa Bombs

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

24 ounces of green candy melts, 2 ounces reserved
7 Tablespoons of hot cocoa powder with miniature marshmallows
2 blocks (4 ounces) of white Almond Bark
42 Lucky Charms Marshmallows

Instructions

INGREDIENTS -

St. Patrick’s Day Hot Cocoa Bombs

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 molds making sure that chocolate is completely coating 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 mini 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 -

In another medium sized bowl, melt your almond bark chocolate and 2 oz candy melts in the Instant Pot as a double broiler.

STEP 8 -

With a spoon, drizzle your melted almond bark mixture over the bombs. Immediately add your Lucky Charm marshmallows before the chocolate hardens.

St. Patrick’s Day Hot Cocoa Bombs

STEP 9 -

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

St. Patrick’s Day Hot Cocoa Bombs

STEP 10 -

Stir with a spoon and enjoy!

St. Patrick’s Day Hot Cocoa Bombs