Instant Pot Recipes

This week, the 8 quart Instant Pot was on sale through the Amazon Prime Day ($40 off!!).  With so many friends (including myself!) taking advantage of this awesome deal, I thought I'd share our Cuppa Catholic Instant Pot recipes (to date) all in one handy dandy post.  Just click on the name of the recipe, and it'll take you to the post that one of our awesome Cuppa Catholic moms shared.

Enjoy and Bon Appetit!!  


Chicken with Sundried Tomatoes and Bacon

Tuscan Chicken Stew

BBQ chicken sandwiches

Baked Potato Soup

Family Favorite Rice Pudding

Tuscan Chicken

Turkey Meatloaf with Mashed Potatoes and Carrots

Chicken Fun Bowl 

Potato and Summer Squash Soup

Mexican Beef

Spaghetti


These next four recipes weren't written as Instant Pot recipes, but follow the ingredient list and choose the "slow cooker" setting and these will work great too... (I'm a little bit of a fwaidy cat and more liquidy things like the ones listed below, I would not choose the pressure setting - only the slow cooker setting)

Easy Black Bean Chili

“Not My Family's” Spiced Cider

Easy Taco Soup

Minestrone

And, just in case you are like me and you haven't taken the plunge to try desserts in your Instant Pot, here is THE best cookie recipe.  Kim was totally right - it's "a personal thing"!  And she has hit the jackpot with the best recipe I have found.  So, crank up your oven, mix these up and bake away.  Enjoy the deliciousness!!

Please do share and comment what YOUR favorite Instant Pot recipe is!!

Friday Feasting: Chicken with Sundried Tomatoes and Bacon (Instant Pot)

Chicken with Sundried Tomatoes and Bacon
(Instant Pot Recipe)

Ingredients

8-12 Chicken thighs, bone in
½ package bacon
1 shallot
1 tsp salt
1 tsp ground thyme
½ C white wine (or broth)
1 C chicken broth
¼ C Dried Tomatoes in oil, chopped
½ C heavy cream

Directions

1.  Turn on IP to saute. Once hot, add 8 ½ slices of bacon. Cook until done. Remove to papertowel lined plate and add shallots to bacon grease and stir.

2.  Season chicken with salt. Add 4 thighs to pot, pushing shallots over so chicken rests on the bottom of pan. Cook 3 minutes each side, or until brown. Remove to plate.

3.  Cook remaining chicken until all browned. Remove chicken and add in chopped dried tomatoes and cook for 1 minute, stirring.

4.  Add wine, cook for 5 minutes until reduced. Add in chicken broth and cook to reduce slightly, 3 minutes.

5.  Add chicken back to pot, seal and cook on manual for 7 minutes. Natural release for 10 minutes. Remove chicken to baking pan and broil for 5 minutes, or until skin is crisp and browned.

6.  Meanwhile, turn IP to saute and add heavy cream to sauce. Heat and stir until slightly thickened, 5 minutes.

7.  Crumble bacon and add to sauce.  Remove pan from IP.

8.  Spoon sauce over mashed cauliflower (or potatoes) and top with chicken thigh and serve with a side of steamed green beans.

Enjoy!!!!!!!  

Friday Feasting: Tuscan Chicken Stew in the Instant Pot

Serves 10

Ingredients

2 tablespoons Olive Oil
½ cups dice Onion
3 tsp chopped garlic
1 cup dice Celery
1 cup chopped Carrot
4 cups Chicken Broth/Stock
1 lb baby Potatoes, washed
6 Boneless Chicken Breasts
15 ounce can rinse and drain Garbanzo (Chickpeas) Beans
2 tsp salt
1 tsp Thyme, Dried
½ tsp Paprika
½ tsp Red Pepper Flakes
1 tsp Basil, Dried
1 tsp Oregano, Dried
15 ounce can Fire Roasted Diced Tomatoes, drained

Directions

1.  Set IP on sauté.

2.  Once hot, add oil until heated then onions, celery and carrots. Sauté until translucent then add garlic. Stir until fragrant, about 1 minute.

3.  Add remainder of ingredients, except chicken. Stir to combine.

4.  Add chicken breasts, tucking into pot to cover as best you can.

5.  Cover and lock lid (sealing), and set on poultry to cook for 15 minutes. Natural release for 10 minutes, then quick release.

6.  Remove chicken, shred and add back to pot and stir.

7.  Adjust seasonings and serve. Can serve over rice, or as is.

Friday Feasting: Pulled Chicken (BBQ chicken sandwiches)

Ingredients
8-12 bone-in chicken thighs
2 C water
2 tsp salt
1 tsp onion powder
1 tsp garlic powder

Ingredients for BBQ Sauce
1.5 C ketchup
½ C prepared yellow mustard
1 tsp garlic powder
½ tsp onion powder
¼ C brown sugar
2 TBSP honey
1 TBSP lemon juice
1 TBSP liquid smoke flavoring
1 C reserved chicken broth (from Instant Pot)
Salt and pepper to taste

Directions
1.  Add chicken and next 4 ingredients to Instant Pot and set on poultry for 12 minutes. When done, natural release for 10 minutes then quick release.
2.  Take chicken out of pot and set aside until cool enough to handle, and shred.
3.  Reserve 1 C broth for sauce.  Add sauce ingredients and 1 C reserved broth to saucepan, stir and cook for 15 minutes.
4.  Add shredded chicken to sauce, simmer for 5 minutes. Serve on hamburger buns (or slider buns for the littles) with a side salad.

Friday Feasting: Family Favorite Rice Pudding (Instant Pot)

Family Favorite Rice Pudding (IP)
Serves 10

Ingredients
2 C long grain rice
3 C water
¼ tsp salt
6 C milk, divided
1 C sugar
4 eggs
1 tsp cinnamon, optional
2 tsp vanilla

Directions
1.  Add 2 C rice, 3C water and salt to pressure cooker insert.
2.  Put lid on and set cook time on manual for 3 minutes. At beep, do a 10 minute natural release, then quick release remaining pressure.
3.  Add 4 C milk and 1 C sugar to rice in instant pot. Stir to combine.
4.  Combine remaining milk with eggs and cinnamon, and add to rice. Set IP on saute and cook 4 minutes, or until thickened.
5.  Remove from cooker and add vanilla.
6.  Pour into serving dishes and serve warm or chilled. Top with whipped cream, dash of cinnamon and raisins, if desired.

Friday Feasting: Tuscan Chicken (Instant Pot Meal)

Tuscan Chicken (in the IP) 
Serves 10-12

6 chicken breasts, split in half, length-wise
Italian seasoning
Salt
Oil for sautéing
4 garlic cloves, diced
½ C chicken broth
Fresh spinach, a bunch or 16 oz bag
½ C heavy cream
4 oz cream cheese
2 tbsp flour mixed with water (slurry), optional
½ C Parmesan cheese, grated


Directions
1.  Turn on IP to saute. Once hot, add oil.
2.  Cut chicken breast in half to make thin pieces, creating 12 servings.  Season with salt and Italian seasoning.
3.  Brown 3 breasts at a time, turning after 2 minutes.

4.  Remove to a plate and continue with remaining chicken breasts, adding oil as needed.
5.  Add garlic and saute for 1 minute.
6.  Add all chicken pieces back to pot, add broth, put lid on and set to manual for 4 minutes.

7.  When done, release pressure and turn IP to saute. Add heavy cream, cream cheese and Parmesan cheese and stir until thickened, about 1 minute.
8.  Add slurry if you would like a thicker sauce, and cook an additional 2 minutes.
9.  Add spinach and stir until wilted.

10.  Turn off IP and serve Tuscan Chicken over rice or noodles.

Friday Feasting: Turkey Meatloaf with Mashed Potatoes and Carrots (Instant Pot Meal)

Ingredients       (Meal for Ten)
2 lbs ground turkey
1 c Italian Bread Crumbs (or Panko)
¾ C milk
2 eggs
¼ C worstershire
4 tsp salt, divided-3 tsp for meatloaf
3 tsp garlic powder, divided-2 tsp for meatloaf
2 tsp dried oregano
2 tsp dried basil
4 Tbsp butter
¼ C half and half (or milk)
1 medium onion, or 1 tsp dried onion powder
1 lb carrots, peeled and cut in half
2.5 lbs small new potatoes (we use the Costco “Classic Baby Creamers” mix)
1 C water

Directions
1.  Add carrots to bottom of IP and add 1 C water.

2.  Combine first ten ingredients in bowl for meatloaf. Shape into two loaves.  Place two loaves on top of carrots, flattening until both of equal shapes.

3.  Add potatoes. Put lid on pressure cooker, set to seal, manually set timer to 12 minutes.

4.  Once time is up, leave on Low for 10 minutes then release pressure.
5.  Remove potatoes and mash with carrots, salt, pepper, garlic (powder), butter and milk. Serve.

Friday Feasting: Chicken Fun Bowl (Instant Pot Meal)

"Two things I love most from Whole Foods Market are the selection of cheeses and their Japanese “fast food”.  A meal I always pick up is a noodle bowl. Here’s my rendition, made mostly in the Instant Pot for a fast food during dinner rush hour."

Ingredients

8 Chicken thighs, with bone and skin on
8 C Water, divided
3 tsp Salt
2 tsp Pepper
2 tbsp Oil
2 lbs carrots, large cuts
1 lb pkg rice noodles
1 bok choy, coarsely chopped
1 kohlrabi, cut into matchsticks
Salt
Pepper
Lemon, sliced
Sriracha Sauce (optional)

Directions

Turn Instant Pot (I’m using 8 qt) on to sauté.  Add oil to pot. Season chicken on both sides.  Once pot is heated, add 4 chicken thighs, skin side down and brown for 3 minutes. Turn and brown the other side. Remove and repeat with remaining thighs. Add back in thighs and add 4 C of water. Add carrots to top.  Put on lid, set to poultry setting and manually reduce cooking time to 12 minutes. At the end of time, natural release for 10 minutes then release remaining pressure and unlock. Remove skin and bones from chicken and return to pot. Add 4 C water, and season with salt and pepper to taste.

While the chicken cooks, prepare rice noodles as directed, adding bok choy and kohlrabi at the 3 minute mark and continue to cook for 1 more minute. Drain, rinse in cold water and set aside until chicken is done.

Divide noodles into ten bowls. Top with chicken, broth and carrots. Add lemon slice and sriracha, if desired. Serve.

The recipe in pictures...

Friday Feasting: Potato and Summer Squash Soup (in the Instant Pot)

"The latest craze in cooking is the revised pressure cooking; The Instant Pot. I was  convinced to purchase one (the 8 qt model) after hearing how another Mom (thanks, Michelle!) was always using hers for her large family, and how it simplified dinner making at the last minute! I’m now the proud owner of the 6 qt, too and use both several times a week. 

We are well into the growing season at our house, and the yellow squash is in overdrive. Always looking for ways to use it up, I stumbled across the idea of a squash and potato soup. Potato soup is quite popular with my crew, but never thought about adding summer squash. Hmmm. This is my rendition and it was a HUGE hit! I’m still amazed that I can cook 5 lbs of potatoes in no time at all, in the Instant Pot."

Ingredients
5 lbs Yukon gold potatoes, washed and cut into large chunks
3 yellow summer squashed, cut into large chunks
4 cloves garlic, mashed and peeled
1 quart chicken stock, divided
4 tsp salt
2 tsp ground pepper
3 tsp dill
1 cup Half and Half
3 cups milk (more for a thinner soup)

Optional Toppings
Sour cream
Parsley flakes
Croutons

Directions
1.  Add the first three ingredients to your inner pot of pressure cooker.
2.  Add about half of stock to pot and place lid in place.
3.  Set Instant Pot on manual, and set for 5 minutes.
4.  At the end of the cook time, let the pot sit for 8 minutes then do quick release.
5.  Once pressure is released, open lid and mash the potatoes and squash.
6.  Add remainder of stock, salt, dill, pepper, 1 C half and half and pulse with an immersion blender for one minute.

7.  Add milk, then blend. Adjust the thickness by adding more milk, if needed.
8.  Ladle into bowls, add toppings and serve!

Friday Feasting: Instant Pot | Mexican Beef

AKA...New Recipe Night!

I am still learning how to use my instant pot and gathering recipes to try.  

This one for Mexican Beef from NomNomPaleo.com looked so yummy I had to try it!!! 

Here's what I did...

Gathered ingredients...

(Notice the coffee mug in the back.  We spent the afternoon at the pool...

I *needed* that dark chocolate truffle pick me up!!!)

Sauté onions in about one tablespoon oil.

Add tomato paste and garlic.

Cube meat and toss with chili powder and salt.  Add meat to the pot.

Lock the lid, seal the valve, and set to "Meat/Stew" for 35 minutes.

Natural Pressure Release (NPR) and oh.my.goodness...the most tender yum-yum ever!

Here's Janie's plate...Her meat is served over rice, mine was wrapped in a low carb tortilla.

This recipe was super easy.  

I had all the ingredients (or a decent substitute) on hand.  

AND, the overall and overwhelming vote was that this recipe 

needed to be added to our regular meal rotation.  Win, Win, WIN!!!

Here's the recipe...

Instant Pot | Mexican Beef

Ingredients:
2-1/2 lbs beef chuck roast,** cut into bite-sized cubes
1 Tbsp chili powder
1-1/2 tsp kosher salt
1 Tbsp ghee (or fat of choice...I used MCT Oil)
1 medium onion, thinly sliced (oops, I had already chopped a red onion, the only onion I had, so I used it.)
 1 Tbsp tomato paste
6 cloves garlic (I used the kind out of a jar.)
1/2 C roasted tomato salsa (I used good ol' Pace Picante Sauce.)
1/2 C bone broth (I used the insta-chicken broth out of a squirt bottle with water.)
1/2 tsp Red Boat Fish Sauce (???huh...I used Bragg's Aminos.)
salt and pepper to taste
cilantro and radishes, optional (I opted not.)

Directions:
1.  In a large bowl, combine cubed beef, chili powder, and salt.
2.  Press the "Sauté" button on the Instant Pot and add fat to the cooking pot.  Once the fat is melted, 
add onion and sauté until translucent.
3.  Stir in tomato paste and garlic, and cook for 30 seconds or until fragrant. (Or as long as it takes to cut the beef and toss it in the spices...oops.)
4.  Toss the seasoned beef, and add salsa, chicken broth, and fish sauce.  
5.  Cover and lock the lid.  Press the "Keep Warm/Cancel" button to cancel the "Sauté" setting.  Press the "Meat/Stew" button to switch to the pressure cooking mode. Push the down arrow to set the time to 35 minutes and walk away!
6.  When the stew is finished cooking, the Instant Pot will switch automatically to the "Keep Warm" mode.  Let the pressure release naturally.  It takes about 15 minutes.
7.  Unlock lid and season with salt and pepper to taste.
8.  Top with cilantro and thinly sliced radishes...if you want.
9.  Serve over rice or wrap in a tortilla.  (I realize that probably messes up the Paleo part of this meal, but that's what we did.)


**Note: I actually used Nilgai (I'll wait for you to google that...) that my dear husband hunted on the King Ranch in south Texas.  My dear brother-in-law "won" the hunting trip at a private school auction.  My dear sister-in-law was lobbying for the week in Paris, but the Nilgai hunt won out.  And my BIL took his brother (my dear husband) as his +1...isn't that awesome!  I think my dear SIL is still harboring a little grudge.  Sigh.  Anyway...if you ever come across a package of Nilgai meat or have a windfall of a Nilgai hunting trip, do not fear...it is delicious!!!  Very lean, not gamey.  Just delicious.

Friday Feasting: Spaghetti in the Instant Pot

"I admit it, I have jumped on the Instant Pot bandwagon.  I am just in the learning curve, figuring out how to used my pot, but I thought I’d share what I did for spaghetti.  This recipe turned out super yummy AND everything in one pot means fewer dishes to wash.  Bonus!!!"  

Instant Pot Spaghetti

Ingredients
2 lbs Italian sausage
2 jars sauce (I like Newman’s Own Sockarooni.)
16 oz package spaghetti noodles
½ C onion, chopped
½ C green peppers, chopped
About 1-½ jars water

Directions
Brown the Italian sausage on the sauté setting.  Drain.  Return the sausage in the bottom of the pot.  Layer the dry, broken spaghetti noodles, the veggies, then the two jars sauce on top.  Pour the water down the sides.  Set the Instant Pot on high pressure (be sure to close the vent) for half the cooking time on the noodle directions.