Instant Pot Recipes

Name: Instant Pot Chicken Fajita Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 chicken breasts, cubed; 1 purple onion, diced; 1 green bell pepper, diced; 3 cups of chicken stock; 4 cups rotini pasta; 1 cup salsa; 1/3 cup heavy cream; 1 tablespoon oil; 2 tablespoons of minced garlic; 2 tablespoons fajita seasoning; 1 cup shredded cheese

Instant Pot Chicken Fajita Pasta

January 27, 2022 by Rachel 10 Comments

Right now it is very cold in the Midwest. So cold, in fact, that schools are closed! If weather like this doesn’t scream ‘comfort food,’ I’m not sure what does. To me, comfort food means something warm, hearty, and filling. Well this Instant Pot Chicken Fajita Pasta recipe is all of those things. And easy!

What You’ll Need

If you’ve been around this blog before, you’ll know that I adore two things (other than my family): my pressure cooker and my air fryer. My go-to pressure cooker is an Instant Pot because they are easy to use. But other brands of pressure cookers will certainly work.

I find that cooking full meals in the Instant Pot brings so much more flavor out of the food. In addition to your Instant Pot, you’ll need the following ingredients:

2 chicken breasts, cubed
1 purple onion, diced
1 green bell pepper, diced
3 cups of chicken stock
4 cups rotini pasta
1 cup salsa
1/3 cup heavy cream
1 tablespoon oil
2 tablespoons of minced garlic
2 tablespoons fajita seasoning
1 cup shredded cheese

That’s it! The best part of this recipe is that it’s practically dump and start — all in one pot!

How to make Instant Pot Chicken Fajita Pasta Recipe

Yield: 4 - 6 servings

Instant Pot Chicken Fajita Pasta

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

2 chicken breasts, cubed
1 purple onion, diced
1 green bell pepper, diced
3 cups of chicken stock
4 cups rotini pasta
1 cup salsa
1/3 cup heavy cream
1 tablespoon oil
2 tablespoons of minced garlic
2 tablespoons fajita seasoning
1 cup shredded cheese

Instructions

INGREDIENTS -

Combine chicken, onion, bell pepper, oil, fajita seasoning, salsa, garlic and chicken stock into instant pot. Stir thoroughly.
Pour pasta over stirred ingredients making sure pasta is completely submerged.
Close the lid and seal the pressure valve. Cook on high pressure for 4 minutes. Once finished cooking, release the pressure manually.
Stir in the heavy cream and shredded cheese (it will thicken).
Garnish with your favorite toppings! Mine is cilantro, cheese, sour cream and tortilla chip strips.

What’s your favorite Instant Pot comfort meal?

Instant Pot Tomato Soup Recipe

October 18, 2021 by Rachel 15 Comments

I love Fall for so many reasons. But one of the big reasons is because fall food is my favorite comfort food. And, to be completely honest, I have a confession. I do not like raw tomatoes. In fact, I cannot stomach them. Twice a year I give them another shot, but time after time, I end up choking on them in disgust. But tomato soup? That is a game changer. And that is my jam. And to not share my favorite of all time Instant Pot Tomato Soup recipe with you would be a shame. It’s so delicious and so incredibly easy.

What you’ll need to make this soup

Using a pressure cooker for soup recipes really is a game changer. It makes the soup so much more flavorful. Of course, I use an Instant Pot. But really any electric pressure cooker will work. And they all have basically the same buttons and features.

The other tool you will need is either a traditional blender, Vitamix, or an immersion blender. After your soup is cooked in the Instant Pot, it will need to be blended to create a creamy consistency.

Here are the ingredients you’ll need to make Instant Pot Tomato Soup

1 – 28 ounce can of crushed tomatoes
4 cups of broth, chicken or vegetable
2 carrot sticks, diced
2 tablespoons of vegetable oil
2 teaspoons of Italian seasoning
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of garlic, minced
1 onion, diced
basil (optional)
cheese (optional)
croutons (optional)

The Full Recipe

Yield: 6 servings

Instant Pot Tomato Soup

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

1 - 28 ounce can of crushed tomatoes
4 cups of broth, chicken or vegetable
2 carrot sticks, diced
2 tablespoons of vegetable oil
2 teaspoons of Italian seasoning
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of garlic, minced
1 onion, diced
basil (optional)
cheese (optional)
croutons (optional)

Instructions

INGREDIENTS -

STEP 1 -

Set instant pot to sauté and add 1 tablespoon of oil. Heat for approximately 4 hours, until oil is hot. Then sauté carrots and onion until the onion is translucent.

STEP 2 -

Add the minced garlic and sauté for another 2 minutes.

STEP 3 -

Add tomatoes, broth, 1 tablespoon of oil, and seasonings. Close the Instant Pot lid and set pressure to 'sealed'.

STEP 4 -

Pressure cook on high for 15 minutes. Then let naturally release for 10 minutes.

STEP 5 -

Pour the soup into a food processor and blend for 30 seconds.

If you don't have a food processor or Vitamix, use an immersion blender to mix.

STEP 6 -

Serve with basil, cheese, and/or croutons!

ENJOY!

What’s your favorite Fall recipe?!

PIN FOR LATER

Instant Pot Sausage Rigatoni Recipe

September 27, 2021 by Rachel 13 Comments

Autumn is officially here. And, as a resident of the Midwest, I am HERE FOR IT! And, as much as I love soup, sometimes you just need a hearty pasta dish. We’re still dealing with crazy, insanely, busy evenings. And that means breaking out the Instant Pot to make some quick, homemade meals for the whole family. This Instant Pot Sausage Rigatoni Recipe is super easy and incredibly delicious. You MUST try it!

What you’ll need to make Sausage Rigatoni

This recipe is super easy, but using a pressure cooker is seriously the best way to elevate a stellar recipe.

Here are the other ingredients you’ll need:

12 ounce of fully cooked Italian sausage (I use chicken sausage)
dry rigatoni
yellow onion
red pepper
minced garlic
olive oil
crushed tomatoes
chicken broth
grated parmesan
heavy cream
salt
pepper
baby spinach

It’s simple. It’s easy. And it’s incredibly well-loved by my whole family.

Instant Pot Sausage Rigatoni Recipe

Instant Pot Sausage Rigatoni

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

12 ounce of fully cooked Italian sausage, sliced
12 ounces of rigatoni pasta
1/2 yellow onion, diced
1/2 red pepper, diced
2 tablespoons of minced garlic
2 tablespoons of olive oil
2 cups of crushed tomatoes
2 cups of chicken broth
3/4 cup of grated parmesan
1 cup of heavy cream
1 teaspoon of salt
1 teaspoon of pepper
2 cups of baby spinach

Instructions

INGREDIENTS -

STEP 1 -

Set instant pot to sauté and add 1 tablespoon of oil. Once hot (approximately 5 minutes), add onion and pepper. Sauté until onions are translucent.

STEP 2 -

Add garlic and sliced sausage and continue to sauté until sausage has a nice, brown crust.

STEP 3 -

Turn off sauté. Add broth to deglaze the bottom of the Instant Pot. Then add the crushed tomatoes.

STEP 4 -

Add pasta and spinach. Do not stir. Push pasta so that it is covered in liquid.

STEP 5 -

Seal the Instant Pot. Cook on high pressure for seven minutes and quick release when finished. Once pressure is released, remove the lid.

STEP 6 -

Once pressure released, remove the lid and add Parmesan and cream. Stir for a few minutes until the sauce has thickened.

STEP 7 -

Serve and ENJOY!

If you’re looking for other easy recipes, head here!

PIN FOR LATER

Instant Pot No Yolks Taco Soup Recipe

September 22, 2021 by Rachel 14 Comments

Sweater weather is, indeed, upon us! And I’m totally here for it! Honestly, I’m not a Summer person. Like, I’m zero percent a Summer person. Give me all things Fall — yes, the sweaters. But also the iced coffees, pumpkin patches, and soups! Most of all, the soups! My all-time favorite way to get into the ‘sweater weather’ season is to make Instant Pot No Yolks® taco Soup!

Why I use No Yolks Extra Broad in my Taco Soup

Well, first and foremost, my kids are obsessed with No Yolks Extra Broad. And when I find something they like to eat, we stick with it. Second, No Yolks Extra Broad cook up light and fluffy, which is the perfect addition to a hearty soup without the ‘heavy’ feeling. In fact, it’s low in sodium and there’s zero cholesterol. So that full feeling from a hearty soup? You can be confident it is not from a whole bunch of unnecessary sodium, and say hello to fresh, filling soups.

I pick up my favorite No Yolks pasta when we run to Kroger for our weekly grocery pickup, along with all of the other ingredients we use for Instant Pot No Yolks Taco Soup. Shopping from the Kroger app is super convenient, and it helps me to plan out my meals in advance. One thing we always do? Buy extra of the No Yolks pastas (including the No Yolks White Pasta Dumplings), so that I have an easy backup for lunches during the week.

What you’ll need to make Instant Pot No Yolks Taco Soup

First and foremost, you’ll need an Instant Pot. If you’ve followed my recipes for a bit, you’ll know that I use my pressure cooker as much as possible. It’s not only time-saving, but by pressure cooking these meals it adds so much extra flavor!

Here’s what else you’ll need:

ground beef
Olive Oil
yellow onion
Taco Seasoning Mix
Garlic Powder
Onion Powder
Oregano
Salt
Ground Pepper
Black Beans
Pinto Beans
Corn
diced tomatoes or Rotel
Beef Broth
1 (12 ounce) bag of No Yolks Extra Broad Noodles

That’s it! Your family will love this delicious soup as much as mine does, I just know it. And it’s perfect for these cool, Fall days.

The full recipe

Yield: 8 servings

Instant Pot No Yolks Taco Soup

Prep Time 10 minutes

Cook Time 4 minutes

Additional Time 15 minutes

Total Time 29 minutes

Ingredients

1 pound of ground beef
1 Tablespoon of Olive Oil
1/2 a yellow onion, diced
1 packet Taco Seasoning Mix (approximately 3 Tablespoons)
1 teaspoon of Garlic Powder
1/2 teaspoon of Onion Powder
1/2 teaspoon of Oregano
1/2 teaspoon of Salt
1/2 teaspoon of Ground Pepper
1 (14 ounce) can Black Beans, rinsed & drained
1 (14 ounce) can of Pinto Beans, rinsed & drained
1 (14 ounce) can of Corn, rinsed & drained
2 (10 ounce) cans of diced tomatoes or Rotel (depending on your families preference to spices)
5 cups of Beef Broth
1 (12 ounce) bag of No Yolks Extra Broad Pasta

Garnishes (optional)

Sour Cream
Shredded Cheddar Cheese
Cilantro, roughly chopped
Avocado, sliced
Jalapeño, sliced

Instructions

INGREDIENTS -

STEP 1 -

Turn Instant Pot to Saute. Heat for 3 minutes. Once hot, add the ground beef and brown until cooked through (about 5 minutes).

STEP 2 -

Once browned, carefully remove browned meat from pot and strain fat. Set aside.

STEP 3 -

Add 1 Tablespoon of Olive Oil to Instant Pot and chopped onion. Saute until onions are soft and translucent (about 3-4 minutes). Turn off Sauté feature.

STEP 4 -

Return ground beef to Instant Pot with onions.

STEP 5 -

Add spices to pot (taco seasoning, onion powder, salt, pepper, and oregano).

Stir to combine.

STEP 6 -

Add black beans, pinto beans, corn, and tomatoes to the Instant Pot. Stir to combine.

STEP 7 -

Add 5 cups of beef broth to the Instant Pot -- do not stir!

STEP 8 -

Add No Yolks Extra Broad Noodles to Instant Pot and gently push down to cover No Yolks Extra Broad Pasta completely with broth.

STEP 9 -

Place lid on Instant Pot and set to seal. Set to Manual, High Pressure, for 4 minutes.

STEP 10 -

Instant Pot will take about 15 minutes to come to pressure. After cooking for 4 minutes, turn knob to quick release the pressure.

STEP 11 -

Once pressure has released, open the lid, stir, and serve.

STEP 12 -

Top with favorite optional ingredients and ENJOY!

PIN FOR LATER

Instant Pot Apple Butter Recipe — Easy and Delicious !

September 1, 2021 by Rachel 14 Comments

It’s finally the beginning of September and we’re enjoying a slight cool off in weather here in the Midwest. And, as much as I enjoyed our Summer, I am one-hundred percent ready for all things Autumn! After apple picking last year, I needed creative ways to go through about 25-pounds of apples. One of my favorite ways to enjoy those apples all year is to make this Instant Pot Apple Butter Recipe!

What you’ll need

If you’ve followed along with some of my other recipes, you’ll know that I am very partial to my Instant Pot. It’s so easy to use and makes the recipes extra delicious. But you can use any other electric pressure cooker. Besides that, you’ll need the following ingredients:

4 lbs. of Granny Smith apples
water
molasses
sugar
light brown sugar
nutmeg
cinnamon
all spice
lemon juice
vanilla extract

That’s it! Easy peasy! And, if you haven’t had apple butter before, you’re in for a treat. It’s sweet, creamy, and delicious.

The full recipe for Instant Pot Apple Butter

Yield: 64 ounces

Instant Pot Apple Butter

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 50 minutes

Ingredients

4 lbs. of Granny Smith apples
1/4 cup of water
1/3 cup of molasses
1/3 cup of sugar
1/3 cup of light brown sugar
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon
1/2 teaspoon of all spice
1/2 tablespoon of lemon juice
1 1/2 teaspoons of vanilla

Instructions

INGREDIENTS -

STEP 1 -

Peel and quarter the apple, remove apple core. Place in the Instant Pot.

STEP 2 -

Add all other ingredients and mix.

STEP 3 -

Cook on high pressure for 20 minutes and let naturally release pressure.

STEP 4 -

Open and stir. Pour into a blender or use an immersion blender to blend until smooth.

STEP 5 -

Place in jars and cool.

STEP 6 -

ENJOY!

Check out some other delicious Fall recipes here.

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