Instant Pot Recipes

Name: Copycat Panda Express Orange Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 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

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

PIN FOR LATER

Instant Pot Philly Cheesesteak Sliders Recipe

March 5, 2021 by Rachel 6 Comments

Over the last few months, my life has become a lot more hectic. Between homeschooling and my other work-from-home gig, I am completely spent by 3PM. Which means easy dinners are the absolute only way we all eat at a reasonable time. And these Instant Pot Philly Cheesesteak Sliders are easy, delicious, and sure to please the whole family!

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 cook the steak another way; but I highly suggest you try using an Instant Pot. It’s a complete game-changer.

How to make Instant Pot Philly Cheesesteak Sliders

Yield: 12 sliders

Instant Pot Philly Cheesesteak Sliders

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

2 lbs of pepper marinated hanger steak. (Flank steak can be substituted, marinated to taste)
2 bell peppers, any color (I used yellow and red), thinly sliced
1 cup of water
12 Hawaiian dinner rolls
8 ounces of provolone cheese, sliced (12 slices)
1 Tablespoon of butter
1 Tablespoon of cornstarch (optional – see step 2)
Parsley for garnish (optional)

Instructions

INGREDIENTS -

STEP 1 -

Place meat, peppers, and water in the instant pot.

Cover and close pressure valve. Set to high pressure for 10 minutes.

STEP 2 -

When finished, release pressure valve and open lid.

Remove meat and shred. Add your meat back to your Instant Pot with peppers. For thicker sauce, add A tablespoon of cornstarch.

STEP 3 -

Slice Kings Hawaiian Roll in half. Add the bottom portion of the buns to a 8 x 8 baking pan.

STEP 4 -

Spoon the meat and peppers onto the buns. Evenly distribute.

STEP 5 -

Cover meat and peppers with provolone cheese. Add top of buns and cover with aluminum foil. Set under the broiler on high.

Should take about 3 minutes for cheese to melt.

STEP 6 -

Remove from broiler. Butter buns and top with parsley.

STEP 7 -

ENJOY!

PIN FOR LATER

How To Make TikTok Pasta – Viral Recipe

March 1, 2021 by Rachel 11 Comments

Confession: I only get on TikTok when someone sends me something funny. I don’t have a login. And I have not made a single TikTok (or Reel, for that matter). I’m just not a huge fan of being ‘funny’ on camera. But that doesn’t mean that amazing things don’t happen on those videos. And I’m grateful that someone sent me this recipe that seems to have gone totally viral on TikTok. And so I decided to use my oven and Instant Pot to recreate it. So I’m going to share with you how to make TikTok Pasta!

What you’ll need to make this recipe

When I first saw this video, I was — no joke — dumbfounded at how easy this was. Like, why hadn’t any of us thought of this before?! It’s silly easy. And crazy delicious.

Here’s what you’ll need to make this recipe:

20 ounces cherry tomatoes
10.5 ounces feta cheese, brick
3 Tablespoons of olive oil
1 Tablespoon of Italian seasoning
1 teaspoon of red pepper flakes
1/2 Tablespoon of coarse sea salt
1/2 Tablespoon of pepper
1 Tablespoon of minced garlic
10 ounces of your favorite pasta (I used spaghetti noodles)
Basil leaves for garnish (optional)
Instant Pot (optional)

The Instant Pot is totally optional, but I have to say this — if you’ve never made pasta in a pressure cooker, you’re totally missing out. Pressure cooker pasta is cooked to perfection. Alternatively, you can absolutely just boil water and cook the pasta that way.