Tag: Instant Pot

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5 Easy Instant Pot Recipes

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Let’s face it — Instant Pot has taken over the internet.

I myself was a skeptic to the phenomenon of the Instant Pot. (You can cook FROZEN beef? AND IT ISN’T DRY OR OVERCOOKED?)

Those of us who have taken the leap understand that an Instant Pot is so much more than a glorified crock-pot. With several functions such as saute, slow cook, and the standard steam, an Instant Pot can do just about anything.

From entrees to desserts (and even wine!), Instant Pots are surely making a name for themselves and becoming a common appliance in many homes. From the PTA parent to the studying college student, the ease of use and endless variety of  can appeal to anyone surviving the busy life.

My first taste of the Instant Pot lifestyle was to aid myself during a busy fall. At the time, I was a DJ in weddings nearly every weekend, working a new full-time job in a local nonprofit, and picking up random shifts for a call center. Let’s be honest, I was tired. I hoped that adding this tool would save myself time and ease, while still meeting my high food standards.

Being able to throw food in the pot and step away was essential for myself. While it cooked, I was able to make client calls, do other housework, or my favorite, take a nap!

You can have this ease in your meal preparation too! Here are five recipes guaranteed to please the whole family!

Breakfast


Breakfast Casserole:

This is a great and easy breakfast option for the weekends. If you are looking a great addition to the brunch potluck that will fill you up, this is a great recipe.

Ingredients:

  • 10 eggs
  • 4 cups of hash browns
  • ¾ cup of milk
  • 2 cups of shredded cheese
  • Stackable instant pots (greased)

Optional:

  • Veggies and cooked meat (my favorite combination is breakfast sausage and onions, or bacon and red peppers)

Mix the eggs and milk together in a bowl. Add the hashbrowns and cheese (and any desired meats and veggies) and mix until even. Split mix evenly between the stackable pots. Place two cups of water into the bottom of the instant pot. Lower the pots into the instant pot. Place the lid on the instant pot and set to steam for 20 minutes.

Tips:

  • If you don’t own the stackable Instant Pots, a springform pan can be used in place. Use parchment paper on the bottom of the pan and place the mix inside. An aluminum trivet can be made and placed beneath the pan to aid in lifting out after the cooking period is over.
  • Additional cheese can be placed on top of the mix if preferred.
  • If using frozen hash browns, add 5 minutes to the cook time to ensure fully cooked.
Chicken Tacos

Easy Chicken Tacos:

This classic is not only easy, it is a fan favorite. Pair with chips, tortillas, or in a rice bowl for a filling and delicious meal. Let us know your favorite chicken taco additions below!

Ingredients:

  • 4 chicken breasts
  • Two packets taco seasoning (I prefer Taco Bell chicken fajita mix)
  • 1 ½ cups chicken broth
  • Lime juice

Optional:

  • Cilantro (dried or fresh)

Place chicken, broth, and taco seasoning in Instant Pot. Press steam on high for 15 minutes (20 for frozen) and allow to natural release for 8-10 minutes. Release the remaining steam. Separate the chicken breasts and drain most of the broth. Bring chicken back to the pot and shred. Mix the remaining broth with lime juice to taste. Add cilantro (optional) to the mix. Serve with your favorite taco fixings.

Alfredo Pasta

Instant Pot Alfredo:

This dump pasta turns a classic into an easy, low-effort meal. A delicious and simple meal that will become a family favorite!

Ingredients:

  • 1 ½ cups of chicken broth
  • 1 cup evaporated milk
  • ½ cups heavy cream
  • 1 tablespoon heavy cream
  • 1 tablespoon minced garlic
  • 1 tsp garlic salt
  • 2 tablespoons Italian seasoning mix
  • ⅛ teaspoon black pepper
  • ½ lb dry fettuccine noodles
  • 1 cup mascarpone cheese (at room temp)
  • 1 cup parmesan cheese

Optional:

  • Cornstarch slurry:
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Mushrooms

Add the broth, evaporated milk, garlic, Italian seasoning, pepper, and garlic salt (optional: mushrooms). Stir to combine. Break the fettuccine noodles in half and add them to the pot. Distribute evenly on top, do not stir, just gently press to soak them into the liquid. Make sure no noodles are stuck together. Pour the cream over the noodles. Pressure cook for 5 minutes. After finished, wait 5 minutes of natural release before venting. Remove the lid and stir the noodles. Add parmesan and mascarpone, and stir until combined.

Cornstarch slurry:
The sauce will thicken more as it cools off. If you would prefer a thicker sauce, mix cornstarch and water in a separate bowl. Add cornstarch to instant pot and mix. As the sauce cools, it will thicken.

Beef Roast

Beef Roast:

This hearty meal is a delicious and simple recipe that works any night of the week. With minimal prep necessary, it will easily become one of your favorites. Pair with any vegetable for a classic dinner that will appeal to even the pickiest eaters.

Ingredients:

  • Beef roast
  • Italian packet seasoning
  • Ranch dressing seasoning
  • Beef gravy packet

Optional:

  • Cut vegetables

Place beef in Instant Pot. Scatter seasoning and gravy packets over top of beef. Dump two cups of water over the beef and seasonings. Set to steam on high. For each pound of beef, plan 18 minutes of cook time (ex: 3 pound roast should cook for roughly 54 minutes.) Add an additional 7 minutes if frozen. Once time is done, allow to natural release. Quick release not recommended due to the splatter from the gravy/ liquid. Use ladle to spoon liquid onto beef and serve.

Tips:

  • If interested in adding vegetables, stackable pots are a useful tool for this recipe.
  • 2-3 pounds recommended for the recipe, but an easy recipe to adjust
  • Lipton soup packets can easily replace the beef gravy packet for other flavors/options
Mashed potatoes

Loaded Mashed Potatoes

Ingredients:

  • 2 lbs potatoes of your choice (I generally use russet potatoes)
  • 1 cup sour cream
  • ½ cup butter
  • Garlic salt (to taste)
  • Oregano (to taste)
  • Basil (to taste)
  • 1 ½ cups chicken broth

Clean and cut potatoes. Place in the Instant Pot with broth. Choose to steam on high for 10 minutes. I generally use quick release for this recipe, but either should be fine. Remove the potatoes and drain the broth. Return the potatoes to the pot and mash until most lumps are gone. Add all ingredients and continue to mash (or stir with a rubber spatula) until well-combined.

Tips:

  • The steamer basket works particularly well with this recipe for lifting the potatoes out to drain the broth.
  • Cream cheese and greek yogurt are great substitutes for the sour cream

There are many fun Instant Pot meals that range from classic comfort foods to tasty and adventurous. The ease of use and range of functions are tough to beat, and can take a little bit of pressure off of lives that are already filled with so much. Have you taken the jump into the Instant Pot lifestyle? And, if so, have you tried one of our recipes? We’d love to know what you think!