Instant Pot Recipes

Name: Instant Pot Egg Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 eggs, beaten (or 2 cups of eggbeaters); ½ cup of shredded cheese; 4 slices of cooked bacon, chopped; 1 teaspoon of salt; 1 teaspoon of pepper; 1 teaspoon of parsley

Make Ahead Easy Instant Pot Egg Bites Recipe

August 19, 2021 by Rachel 9 Comments

It’s official — back to school season is here. If you’re struggling with regaining a morning routine, you are not alone. But I have a (partial) solution! An easy breakfast hack to make mornings run a little bit smoother. These super delicious, easy Instant Pot Egg Bites are perfect! In fact, they can be made on the weekend and ready for those busy school mornings!

What you’ll need

First and foremost, you’ll need an Instant Pot or another electric pressure cooker. If you’ve been around here a bit, you’ll know I use my Instant Pot for basically everything. It’s a lifesaver — especially if you’re short on time. For a batch of egg bites (similar to those you would get at Starbucks), they will cost you just a few dollars to make. And you’ll have breakfast for a week!

Here’s what else you’ll need:

a dozen eggs (or eggbeaters as a substitute!)
cheddar cheese
a few slices of bacon
salt
pepper
parsley
optional: green onions and salsa

That’s it! Budget friendly and quick!

Easy Instant Pot Egg Bites Recipe

Instant Pot Egg Bites

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

12 eggs, beaten (or 2 cups of eggbeaters)
½ cup of shredded cheese
4 slices of cooked bacon, chopped
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of parsley

Instructions

INGREDIENTS -

STEP 1 -

In a blender, add all of your ingredients. Blend until mixed.

STEP 2 -

Grease your egg bite molds with cooking spray.

STEP 3 -

Pour your mix into each mold.

STEP 4 -

Cover the molds with with aluminum foil.

STEP 5 -

Add 1 cup of water to your Instant Pot. Place your trivet inside. Add your egg mold inside. You can add two molds – one on top of another.

STEP 6 -

Put your lid on the Instant Pot. Close the sealing valve.

STEP 7 -

Set your IP to “High Pressure” for 12 minutes.

STEP 8 -

Once complete, do a manual release.

STEP 9 -

Remove your egg molds (with a hot pad or towel as it will be hot), and transfer to a cooling rack.

STEP 10 -

Once your bites have cooled, flip your molds upside down, and push on each mold in order to pop out the molds.

STEP 11 -

Top with more cheese, bacon, green onions, and/or salsa!

STEP 12 -

ENJOY!

For another easy, back-to-school recipe, try these Sheet Pan Chicken Quesadillas.

PIN FOR LATER

Easy Instant Pot Peach Cobbler Recipe

May 17, 2021 by Rachel 9 Comments

Living in the Midwest of the United States, we aren’t quite in peach country. But, last year I decided to order from The Peach Truck for the very first time. I heard it was a lot of peaches, but I decided not to split with anyone. So, yeah. We had a lot of peaches. Also? They were absolutely delicious. And well worth the money. So I ended up getting fairly inventive with my recipes. But my absolute favorite? This Instant Pot Peach Cobbler Recipe!

What you’ll need to make Instant Pot Peach Cobbler

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 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.

In addition to the IP, you’ll need the following:

4 cups of fresh peaches, sliced OR 1 29-ounce can of peaches, drained and rinsed
1/2 box of yellow cake mix
1 stick of butter
1/4 cup of brown sugar
1 tablespoon of cornstarch

That’s it!

How to make Instant Pot Peach Cobbler

Yield: 4 - 6 servings

Instant Pot Peach Cobbler

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

4 cups of fresh peaches, sliced OR 1 29-ounce can of peaches, drained and rinsed
1/2 box of yellow cake mix
1 stick of butter
1/4 cup of brown sugar
1 tablespoon of cornstarch

Instructions

INGREDIENTS -

STEP 1 -

In a bowl, melt 2 tablespoons of butter and mix in the brown sugar and cornstarch. Pour mixture over peaches to coat each slice with the mixture.

STEP 2 -

Spray round cake pan with oil and pour in the peaches. Sprinkle half of the cake mix and stir it around the peaches. Pour remaining cake mix on top.

STEP 3 -

Cube remaining butter and even place around the cake mix.

STEP 4 -

Cover the pan with aluminum foil and set on a trivet in the instant Pot.

STEP 5 -

Add 1 cup of water to the base of the instant pot and close the lid.

STEP 6 -

Pressure cook on high for 13 minutes and let it natural release for 5 minutes.

STEP 7 -

Remove from instant pot. Remove the foil and place under a broiler for 3 minutes allowing the batter to crisp up.

STEP 8 -

ENJOY!

Looking for other yummy peach recipes? Try a peach mojito or peach angel food cake!

PIN FOR LATER

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 12 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.