Creamy Instant Pot Chicken Noodle Soup

 Instant Pot soup is easy and delicious.   It was an overcast day so, I made some Creamy Chicken Noodle Soup.  It did not disappoint.  The veggies and chicken along with the spices blended wonderfully.  The soup had a great flavor.  Instead of using the traditional egg noodles, this recipe used Ditalini pasta.  A wonderful short tubular pasta.  

It takes about 3 minutes to cook the soup once it is brought up to pressure.  Once the pressure has been released, you stir in some cream with cornstarch.  This thickens the soup but if it is too thick for your taste, add milk to thin it.  

A great soup that is a meal in itself.  

Creamy Instant Pot Chicken Noodle Soup

From The Recipe Rebel and Adapted Slightly From My Southwest Kitchen

Ingredients:

1 tablespoon vegetable oil

3 large carrots peeled and sliced

2 ribs of celery sliced

1 boneless skinless chicken breast cut into 1/2" pieces

1 teaspoon dried parsley flakes

1 teaspoon salt

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried tarragon

1/4 teaspoon black pepper

4 cups chicken broth

1 cup Ditalini pasta

1/2 cup cream

2 tablespoons cornstarch

Directions:

1. Set Instant Pot to sauté.  Add the oil and heat.  Add the carrots and celery.

2. Cook for 3-4 minutes.  Add the chicken and cook and stir for 3-4 minutes.

3.  Stir in the parsley flakes, salt, granulated  garlic, onion powder, thyme, tarragon, and black pepper.  Cook until fragrant.

4. Add broth and stir to remove any of the flavorful brown bits.  Scrape down the sides of the Instant pot if needed.   

5. Place the lid on the Instant Pot and turn the valve to sealing.  Press Manual, and set to HIGH pressure for 3 minutes.

6. Release pressure naturally for 7 minutes and then open valve to release remaining pressure.  Remove lid.

7. Whisk together the cornstarch and the cream.  Pour into soup and stir.  Cook for 2-3 minutes or until thickened.  Taste and adjusted seasoning if needed. Serve.

Serves 4

Instant Pot Beef Stew

 A good bowl of Beef Stew is a hearty, satisfying and delicious meal.  What better way to make this wonderful meal but in an Instant Pot. Cooking in an Instant Pot is one of my favorite ways to prepare meals.  

This stew has a wonderful flavor and the meat and veggies are fork tender.  The broth gets a flavor boost from the spices, tomato paste, and Worcestershire sauce.  This is a great meal to make for family and friends or when you need something easy and delicious to prepare.

Instant Pot Beef Stew

From The Kitchen

Ingredients:

1 medium yellow onion

2 cloves garlic

2 1/2 pounds boneless beef chuck

1 1/2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

2 tablespoons vegetable oil, divided

3 medium carrots (about 12 ounces total)

3 medium Yukon Gold potatoes (about 12 ounces total)

1 tablespoon tomato paste

1 teaspoon dried thyme

1/2 cup beef broth

2 tablespoons Worcestershire sauce

1 tablespoon cornstarch

1 tablespoon water

Fresh parsley leaves, for garnish (optional)

Instructions:

1. Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces.

2. Season and sear the beef in two batches. Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.

3. Soften the aromatics. Add the onion and garlic to the cooker and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables.

4. Cut the vegetables. Peel 3 medium carrots and cut on a slight diagonal into 1 1/2-inch pieces. Quarter 3 medium Yukon Gold potatoes (you want about 1 1/2-inch chunks).

5. Add the seasonings and liquid. Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1/2 cup beef broth and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits.

6. Add the vegetables and seared beef. Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.

7. Cook on HIGH pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.

8. Natural release pressure for 10 minutes and make the cornstarch slurry. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.

9.Release the remaining pressure and thicken the sauce. Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in  the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.

Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.

Makes 4 servings

Instant Pot Split Pea Soup

 I have always loved split Pea Soup.  It is a hearty soup with a wonderful flavor.  It is just a satisfying meal.  Be sure to add some bread so you can clean out the bowl.  

Usually I have made this soup on the stove top.  I adventured out and made it in my Instant Pot.  The best Split Pea soup I have eaten.  I shouldn't be surprised - soups I have made in the past in my Instant Pot have come out great.  

Try this recipe from The Country Cook and I don't believe you will be disappointed.

Instant Pot Split Pea Soup

From the Country Cook

Ingredients:

2 stalks celery, chopped

2 carrots, chopped

1 1 leek, thinly sliced (white part only)

1 cup leftover chopped ham

1 ½ cups dried green split peas

2 cloves garlic, minced

½ tsp salt

½ tsp pepper

½ tsp liquid smoke

1 quart chicken broth

Instructions

Wash and cut all the vegetables needed and chop ham. Sort and rinse the dried split peas. Look for any little hard bits that should be removed. 

Add all the ingredients to the Instant Pot and stir.

Secure the lid in place and set the vent to sealing.

Cook on Manual high pressure for 15 minutes.

Carefully release the steam by doing a quick steam release. 

Thin the soup with water if needed to bring it to the consistency you desire. The soup will continue to thicken as it cools. 

Serves 4

Instant Pot Creamy Gnocchi Soup

Another great Instant Pot soup for the cold weather.  I loved this soup.  It had a rich velvety texture and was very hearty.  The gnocchi was a great addition.  A nice change from traditional noodles.  

Instant Pot Creamy Gnocchi Soup

From Simply Happy Foodie

Ingredients

6 slices Thick Cut Bacon, chopped in bite sized pieces

2 Tbsps Butter

1 Onion, chopped

3 large Carrots, chopped

1 Bay Leaf

2 ribs Celery, chopped

6 cloves Garlic, pressed or finely minced

1 sprig Fresh Rosemary, about 5 inches long

1/2 tsp Basil, dried

1/2 tsp Thyme, dried

1/4 tsp Poultry Seasoning

2 tsp Italian Seasoning

1/2 tsp Kosher Salt

1/2 tsp Pepper

4 cups Chicken Broth, low sodium

2 to 3 Chicken Breasts, uncooked, boneless, skinless

16 oz Gnocchi (I get the refrigerated package, or the one by the dry pasta at the store.)

1/2 cup Parmesan Cheese, grated

5 oz Baby Spinach, fresh

1 cup Heavy Cream

Instructions

1. Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.

2. Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.

3.Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.

4.Add the chicken broth. Stir.

5. Add in the chicken breasts.

6. Put the lid on and lock in place. Set the steam release knob to the Sealing position.

Cancel the sauté function.

7. Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.

When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).

Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.

Remove the chicken breasts to a bowl and discard the bay leaf.

Turn on the sauté function again.

8. Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.

Cook the gnocchi until it floats to the top. Just a few minutes.

Meanwhile, shred the chicken breasts.

9. When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.

Add the chicken back in, and the spinach. Stir.

Stir in the heavy cream.

Serve hot.

Serves 8

Instant Pot Corn Chowder

I have made some of my best soups in the Instant Pot.  This recipe is no exception.  Creamy, thick, hearty, and very flavorful are just a few adjectives to describe this soup.  I have made various versions of Corn Chowder and this is hands down the best.  

The basic ingredients are placed in the Instant pot and cooked on high pressure for 15 minutes.  A quick release and then the Instant Pot is set on the saute setting.  Stir in a mixture of cornstarch and cream and cook until the soup is slightly thickened.  Then you stir in some bacon and cheese and stir until the cheese is melted.  Your soup is ready to serve and enjoy.

Instant Pot Corn Chowder

Taste of Home Adapted by From My Southwest Kitchen

Ingredients:

4 medium red potatoes, peeled and cut into 1/2-inch cubes (2-1/2 cups)

2 cans (14-1/2 ounces each) chicken broth

3 cup fresh or frozen corn

1 medium onion, chopped

3 cloves of garlic, minced

1 Bay leaf

2 tablespoons butter

1 tablespoon dried parsley

3/4 teaspoon salt

3/4 teaspoon black pepper

2 tablespoons cornstarch

1 cup half and half

1 cup shredded cheddar cheese

6 bacon strips, cooked and crumbled

Instructions:

1. Place the first 10 ingredients ( stop at the cornstarch) in the Instant Pot liner.  Lock the lid and set the pressure valve too sealing.  Adjust the pressure to high for 15 minutes.  Quick-release the pressure.

2.  Open the lid carefully.  Remove the bay leaf.  Select the saute setting.  Mix the cornstarch and cream until smooth; stir in the soup.  Cook until slightly thickened.  Stir in the cheese and bacon and heat until the cheese is melted.  Serve.

Serves 6-8

Instant Pot Creamy Chicken Noodle Soup

On fall days nothing tastes better than a hot bowl of soup.   I made this soup in my Instant Pot and it was delicious.   A nice hearty chicken soup loaded with noodles, chicken, and veggies all in a creamy stock.  All or most of the ingredients you probably already have in your kitchen.   This soup is perfect for a nice fall lunch or light dinner.  Nothing tastes better than soup on these chilly fall days. 
 Instant Pot Creamy Chicken Noodle Soup

Adapted Slightly by From My Southwest Kitchen Ingredients:
3 medium boneless skinless chicken breasts
8 cups  chicken broth divided
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 large carrots, peeled and chopped
4 ribs of celery, chopped
2 cups heavy cream
Salt and pepper to taste
1/2 teaspoon onion powder
12 ounces egg noodles
1/3-1/2 cup flour depending on how thick you want the soup
Instructions
Instant Pot / Pressure Cooker
1. Place chicken in Instant Pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.
2. Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then use quick release to let the rest of the pressure out. Uncover, set to "soup" setting and shred chicken with two forks.
3. In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into Instant Pot and stir in noodles.
4. Once soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.



Serves 6-8

Instant Pot Cream of Potato Soup

Potato Soup is a family favorite.  I was excited when I found a recipe made in my Instant Pot.  I love my Instant Pot.  Back to the recipe.   This is the best Potato Soup recipe yet.  The bacon drippings and the cream cheese add a wonderful flavor and texture to the soup.  You can top the soup with bacon and cheese and scallions.  It is delicious.

Instant Pot Cream of Potato Soup
From the kitchn

INGREDIENTS

4 ounces full-fat cream cheese
1 medium yellow onion
2 medium stalks celery
3 cloves garlic
2 to 2 1/2 pounds russet potatoes (about 4 medium)
4 slices bacon (about 4 ounces)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 (32-ounce) box low-sodium chicken broth (4 cups)
1 cup whole milk
2 tablespoons cornstarch
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 medium scallions

INSTRUCTIONS

1. Cut 4 ounces cream cheese into 16 pieces and let it soften at room temperature while you prepare the soup.
2. Prepare the following, placing them all in the same medium bowl: Dice 1 medium onion and 2 medium celery stalks, and mince 3 garlic cloves. Peel 2 to 2 1/2 pounds russet potatoes, cut into 1/2-inch cubes, and place in a separate bowl.
3. Tear 4 slices bacon in half crosswise and place in a 6-quart or larger electric pressure cooker or Instant Pot in a single layer. Cook with the Sauté function until the bacon fat is rendered and the bacon is browned, flipping halfway through, 6 to 8 minutes total. Transfer the bacon to a paper towel-lined plate. Drain all but 2 tablespoons of the rendered bacon fat.
4. Add the onion, celery, garlic,1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook on the Sauté function, stirring occasionally, until softened, about 5 minutes. Turn the pressure cooker off. Add the potatoes and 1 box chicken broth.
5. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It should take about 15 minutes to come up to pressure. Meanwhile, place 1 cup whole milk and 2 tablespoons cornstarch in a small bowl and whisk until the cornstarch is dissolved. 6. Shred 4 ounces sharp cheddar cheese (about 1 cup) on the large holes of a box grater, thinly slice 2 medium scallions, and crumble the bacon.
7. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
8. Turn on the Sauté function. When the soup is simmering, whisk the milk again to dissolve the cornstarch. Stir the milk and cream cheese cubes into the soup, and simmer until the soup is thickened and the cream cheese is melted, about 4 minutes.
9. Turn off the cooker and let the soup cool 10 minutes before serving so that it can thicken. Divide the soup between bowls and top with the crumbled bacon, cheddar cheese, and scallions.

Instant Pot Corn On The Cob

Sweet Corn trucks are popping up everywhere here.  This makes me smile.  I love eating corn on the cob.  There are many ways to prepare it.  I found a quick and tasty method using my Instant Pot.  I am truly amazed at what you can do with an Instant Pot.
It is very easy.   You add about 1 cup of water to the Instant Pot liner, place a trivet in to hold the corn.  Put in your clean ears of corn, lock the lid, be sure to seal the vent and cook on high pressure for about 2 minutes.  Do a quick release and your corn is ready to enjoy.  I told you it was simple.

Instant Pot Corn On The Cob
From Pressure Cook Recipes


Ingredients:
4 ears corn on the cob, husks and silk removed

Directions:
Pressure Cook Corn on the Cob: Pour 1 cup of cold water in Instant Pot. Place a trivet in the Instant Pot, then place 4 ears of corn on the cob on the trivet.
Close the lid and Pressure Cook at High Pressure for 1 - 2 minutes + Quick Release. Open the lid carefully.


Serve: Serve immediately with butter, your favorite sauce or topping.

Instant Pot Rice Pilaf

This is the best tasting Rice Pilaf you will ever make.  It is so easy to make and everything is done in an Instant Pot.  Have I mentioned I Love My Instant Pot.  You melt some butter, sauté your rice and orzo pasta until golden.  Then add some chicken broth and seasoning. Lock the Instant Pot - be sure the vent is on seal.  Select your rice setting and you are cooking.   When done, let the Instant Pot do a natural release.  Remove lid, and fluff.  You are now ready to serve.


Enjoy.

Instant Pot Rice Pilaf
From Life Made Simple and Slightly Adapted by From My Southwest Kitchen

INGREDIENTS

1/4 c.  or butter
1/3 c. orzo
1 c. white rice - rinsed
1 1/2 c. chicken broth
1 tsp. garlic powder
3/4 tsp. coarse kosher sea salt
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. paprika
 1 tsp. dried parsely

INSTRUCTIONS

1.Turn Instant Pot on SAUTE mode. Add the butter. Once hot, add the pasta and cook for 2-3 minutes or until browned. Add the rice and cook until it turns bright white, about 3-4 minutes.
2.Carefully pour in the broth along with the garlic powder, salt, pepper, onion powder, paprika, and dried parsley.
3. Place the lid on. Make sure valve is switched to sealing. Turn SAUTE off and select RICE. . Once cooked, allow the pressure to come down naturally. This will take anywhere from 12-15 minutes.
4. Fluff the rice with a fork before serving.

Instant Pot Spanish Rice

When we eat Mexican Food, I like to have a side of rice or papitas. This recipe for Spanish Rice is very easy to make.  You just need rice, chicken broth, onion powder, salt and salsa.  Mix them together in the liner of the Instant Pot, lock the lid and select Rice setting.   When the rice is done, I let it do a natural release for about 5 minutes followed by a quick release.  Remove the lid, and fluff the rice with a fork and you are ready to eat.

Instant Pot Spanish Rice

Ingredients:
 1 cup long grain white rice
 1 1/4 cup chicken broth
1/4 teaspoon onion powder
1/4 teaspoon salt
 1/2 cup mild salsa


Instructions:
1. Rinse rice under cold water.  Place in Instant Pot liner.  Add the chicken broth, onion powder, salt, and salsa.
2. Stir well.  Place the lid on the Instant Pot and lock.  Be sure the valve is on the seal setting.  Select rice setting.
3. When the Instant Pot is done, let it do a natural release for 5 minutes followed by a quick release.
4. Remove the lid and fluff rice with a fork.  Serve

Instant Pot Chicken and Rice

Ever need an idea for dinner that is quick, easy, and delicious?  I have a recipe for you.  This Chicken and Rice that is made in an Instant Pot is easy, quick and delicious.   Just cut up some chicken, sauté it in the pot liner, add some veggies and sauté a little longer.  Pat the chicken and veggie mixture down in the pot liner and spread the rice over the chicken.  Next pour a delicious sauce over the rice - being sure the rice is immersed in the sauce.  Place the lid on the Instant Pot and Cook for 10 minutes at high pressure.  The original recipe called for 5 minutes at high pressure but my rice was a little underdone (crunchy).  The 10 minutes worked great.

Once the Instant Pot beeps that your meal is done, let it do a natural release for 10 minutes, and then do a quick-release.  Fluff the rice  with a fork and  mix with the sauce.  Dinner is ready.  It is that easy.


Instant Pot Chicken and Rice
From Simply Recipes Adapted Slightly by From My Southwest Kitchen

For the sauce:
1/4 cup dry sherry
3/4 cup chicken broth
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
For the casserole:
1 tablespoon olive oil
1 medium onion, diced
1/2 pound crimini mushrooms, sliced
2 cloves garlic, minced
1 1/2 pounds (5 to 6) boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 1/2 cups long grain jasmin rice
To serve:
1/4 cup chopped parsley



METHOD
1 Whisk together the sauce: In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set aside.
2 Sauté the vegetables in the pressure cooker: Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)
Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.
3 Add the chicken: Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).
4 Add the rice and the sauce: Use your spatula to pat the chicken and vegetables down into a fairly even layer. Sprinkle the rice over the top of the chicken in an even layer.
Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.
5 Pressure cook the chicken and rice: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 10 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)
The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.
6 Let the pressure release naturally for at least 10 minutes, then quick-release the pressure by immediately moving the vent from “Sealing” to “Venting." Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.
The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

7 Serve the casserole: Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Instant Pot Mediterranean Chicken

This is a delicious dinner that is quick, healthy, and has the flavors of the Mediterranean.  This recipe takes about 15 minutes to prepare and about 20 minutes cooking time.

I found this recipe  on one of my favorite websites, Taste of Home.  The recipe was very easy to prepare and it tasted delicious. Everything came out perfectly cooked.    It was loved by the entire family.  I will be making this recipe again soon.

Instant Pot Mediterranean Chicken Orzo
From Taste of Home

Ingredients:
6 boneless skinless chicken thighs (about 1-1/2 pound), cut into 1-inch pieces
2 cups chicken broth
2 medium tomatoes, chopped
1 cup sliced pitted green olives, drained
1 large carrot, halved lengthwise and chopped
1 small red onion, finely chopped
1 tablespoon grated lemon zest
3 tablespoons lemon juice
 2 tablespoons butter
1 tablespoon Herbes de Provence
1 cup uncooked orzo pasta

Directions:

1. In  a 6-qt. Instant Pot, combine the first 11 ingredients; stir to combine.  Lock the lid; close pressure-release valve.  Adjust to pressure-cook on high for 8 minutes.  Quick release the pressure.
2. Add orzo, Lock the lid; close pressure-release valve.  Adjust to pressure cook on low for 3  minutes.   Allow the pressure to naturally release for 4 minutes, then quick-release any remaining pressure.
3. Let stand 8-10 minutes before serving.


Serves 6

Instant Pot Mac and Cheese

I love Mac and Cheese.   It is my go to comfort food.  This recipe is rich, creamy, cheesy and made in an Instant Pot.  The pasta is first cooked in some chicken broth.  Once it is done, add some cheese, sour cream, seasonings, stir and serve.

This could possible be the best Mac and Cheese ever.   Try it and see what you think.


Instant Pot Mac and Cheese

Ingredients:

1 pound elbow macaroni (about 4 cups)
4 cups chicken broth
3 tablespoons butter
1 teaspoon Hot Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup sour cream
1-1/2 teaspoons prepared yellow mustard
3-1/2 cups shredded cheddar cheese

Directions:
1. Add the uncooked macaroni, chicken broth, butter, hot sauce, onion powder, garlic powder, pepper,  and salt to the Instant Pot.
2. Place the lid on the pot and set to sealing.  Select the Manual setting and set the cooking time for 6 minutes at high pressure.
3. Perform a quick release by moving the Pressure Release to Venting,  Open the pot and stir in the sour cream, mustard, and cheese.  Let the mac and cheese sit for 5 minutes to thicken, then stir again and serve.

Makes 8 servings

Instant Pot Hard Boiled Eggs

With Easter coming this week, a lot of us will be hard boiling eggs.  I tried making hard boiled eggs in my Instant Pot and I will never go back to the old way again.

The recipe I used was from Taste of Home magazine which used the 5-5-5 method.  Five minutes pressure cook, five minutes release and five minutes to cool.  The eggs came out perfect.  Never has hard boiling eggs been easier.

Instant Pot Hard Boiled Eggs
From Taste of Home

Special Equipment:
Instant Pot
Steamer Basket or Trivet

Ingredients:
1 cup water
Eggs

Directions:
1. Pour water in Instant Pot. Place steamer basket  or trivet on top of water. Carefully place eggs on top of trivet or basket.
2.Secure the lid. Set the pressure release to Sealing.
3.Select Manual setting and set the cooking time to 5 minutes at High Pressure.
4.While cooking, prepare an ice bath.
5.When cooking is complete, let the pressure release naturally for 5 minutes. Then, move the pressure release to Venting to release all remaining steam.
6.Open the pot and transfer the eggs to the ice bath to cool for 5 minutes. Peel when ready to eat or use.

Instant Pot Swiss Steak

A traditional meal cooked in my favorite kitchen appliance -INSTANT POT.  I was never a big fan of Swiss Steak but I thought I would try any way.  I am glad I did.  I have a new favorite family meal.

This is an easy dish to prepare.  You start by seasoning the beef with some salt, pepper, smoked paprika, and oregano.  Brown the meat in the Instant Pot and then set aside.  Add some onions, carrots, celery, and garlic to the pot and sauce.  Pour in some tomatoes and mix with the other ingredients.  Place the beef on top of the mixture and sprinkle mushrooms on top.  Place the lid on the   pot and seal.   Cook for 30 minutes and release pressure.  If the sauce is too thin, boil for about 20 minutes and serve.

Serve with rice, potatoes, or noodles.   Enjoy.


Instant Pot Swiss Steak
From Savory Tooth Slightly Modified From My Southwest Kitchen

Ingredients:
2 pounds beef eye of round, bottom round, or top round
2 tablespoons olive oil
1/2 cup diced onions
1/2 cups diced carrots
1/2 cup diced celery
1 (14.5-ounce) can crushed tomatoes
8 ounces mushrooms
3 cloves garlic minced
2 tablespoons olive oil
1 tablespoon Worcestershire sauce

Dry Seasonings:
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano

Directions:
1. Trim the beef of any excess fat and cut into  slices about 1/2 inch thick.  Pat dry with paper towels. In a small bowl, combine all dry seasonings and stir to mix well.  Add sliced beef and all seasonings to a resealable bag.  Toss until the beef is well-coated.
2. Select the sauce mode on the Instant Pot.  Add olive oil and coat the bottom of the pot.  Add beef in a single layer and brown each side.  Transfer the beef to a plate.
3. Add onions, carrots, celery, and garlic to the pot.  Cook for a few minutes until slightly soft.  Turn off sauce mode.
4. Add the crushed tomatoes and Worcestershire sauce.  Stir together until well-mixed.  Place beef onto of the mixture.  Evenly distribute the mushrooms over the beef.
5. Secure and seal the lid.  Using the manual setting cook for 30 minutes on high pressure.  Follow by a 10 minute natural release followed by a manual release of pressure.
6. Remove the lid and transfer the beef to a plate and cover with foil.  Turn the Instant Pot to sauce mode and boil the sauce for about 20 minutes or until  desired thickness.
7. Place steak on a place and pour sauce over.

Serves 4

Instant Pot Vanilla Bean Yogurt

Another great recipe using my Instant Pot.  I made some Vanilla Bean Yogurt - my personal favorite.  I used a total of 4 ingredients - milk, yogurt, sweetened condensed milk, and one vanilla bean.  This recipe is so easy.  You start by heating the milk in your Instant Pot.  Once heated let it cool to 110 degrees F.  Once cooled, ladle some of the heated milk into the yogurt.  Whisk together and pour back into the Instant Pot.  At this time, whisk in the sweetened condensed milk.  Take a vanilla bean and split it down the middle.  Scrap out the beans and add to the milk mixture.  I also put in the pod for extra flavor.   Set the Instant Pot to the yogurt setting and cook for 8 hours.  Once the yogurt is done, place plastic wrap over the top and refrigerate over night.

The next day you will be in for a treat.  Rich, creamy, flavorful yogurt that beats anything you can buy  at the store.


Instant Pot Vanilla Bean Yogurt

Ingredients:

8 cups whole milk
2 tablespoons yogurt, labeled "contains live cultures"(not just made with)
3/4 cup sweetened condensed milk - less for a tart flavor
1 vanilla bean

Directions:
1. Pour the milk into the Instant Pot.  Lock the lid.  Be sure the pressure valve is on vent.
2. Press the yogurt until it reads boil.  When it is done, it will beep.  Remove the liner and let it cool at room temperature until it reaches 110 degrees F.
3. Ladle one cup of the cooled milk into a bowl.  Add the yogurt to the milk and whisk to mix.
4. Pour the yogurt mixture into the milk and whisk gently.  Add the condensed milk to the yogurt mixture.
5. Split the vanilla bean and scrape out the seeds.  Add the seeds to the yogurt mixture along with the pod.  Whisk gently.
6. Place the liner back in the pot.  Lock the lid.  Be sure the valve is on vent. Press the yogurt button until it reads 8:00.  The yogurt is now cooking.
7.  Remove the liner from the pot when done.  Cover with plastic wrap and put in fridge overnight.
8.  Remove the plastic wrap.  Remove the vanilla bean pod and store the yogurt in plastic containers.  The yogurt can be refrigerated for up to 2 weeks.

Makes 2 quarts

Instant Pot Minestrone Soup

A rich vegetable soup which is extremely flavorful and hearty.    Did I mention healthy?   It is - loaded with veggies.  This soup is delicious and it all comes together nicely in your Instant Pot.  Carrots, celery, cabbage, beans,  are cooked together in a broth consisting of your favorite marinara sauce with some  chicken broth and for an added kick pesto.  Add some garlic, onion powder, bay leaves, paprika, and of course salt and pepper and you have a wonderful meal for your family.




I served the soup with some grated Parmesan cheese.  Mmmmm good.

Instant Pot Minestrone Soup
From Pinch of Yum Adapted by From My Southwest Kitchen

Ingredients:
4–5 carrots, chopped
4–5 celery stalks, chopped
1 teaspoon onion powder
3 cloves garlic, minced
half of a head of green cabbage, thinly sliced
1/4 cup  pesto
1 24-ounce jar of  marinara sauce
1 14-ounce can cannellini or navy beans
3 cups chicken broth
1 teaspoon salt
3 bay leaves
2 teaspoons smoked paprika
Parmesan cheese for grating over soup
Directions:
1. Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting  (30 minutes).
2. Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves.
Serve with Parmesan cheese.

Serves 4-6

Instant Pot Cheesy Rice and Broccoli

I am continually amazed at how wonderful my Instant Pot cooks.  I have cooked all sorts of meals in it and the majority have turned out wonderful.  This recipe is no exception.  The rice is cooked to perfection as is the broccoli.  When the cheese is added at the end of the cooking time, everything blends together nicely.  Small bites of broccoli in rice coated with delicious cheese.  In my book, cheese makes everything better.

This is a great side dish to serve with your main meal.

Instant Pot Cheesy Broccoli and Rice
From Pillsbury Adapted by From My Southwest Kitchen

Ingredients:
1 1/2 cups chicken broth
1 cup uncooked long-grain white rice, rinsed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 (10-ounce) package broccoli florets
1 cup shredded sharp Cheddar cheese

Directions:
1.  Mix  first 4 ingredients in insert of the Instant Pot.
2.  Add in the broccoli florets and stir.  Secure lid; set pressure valve to sealing.  Select manual and cook on high pressure for 10 minutes.
3. Move pressure valve to vent when done cooking.
4. Stir in cheese.  The broccoli will break down when stirring.  Serve

Serves 4

Instant Pot Rice

I have found a fool proof way to make outstanding rice - in my Instant Pot. I did a lot of research before   I found a recipe on the NYT Cooking website that resulted in perfect rice.

Start out by rinsing your  rice in a fine mesh sieve until the water runs clear.  Add your rice to the Instant Pot with water and some sea salt.  Stir and place the lid on your Instant Pot.  Place the valve on seal and choose the rice option on your Instant Pot.  Once the rice is done let the rice rest for 5 minutes and then move the valve to the vent setting.    Fluff the rice with a fork, let it rest, and serve.  Perfect rice.


Instant Pot Rice
From NYT Cooking School Website

Ingredients:
1 cup white rice or short grain rice
1 1/4 cups water
1/4 teaspoon sea salt

Directions:
1.  Rinse rice in  a fine mesh sieve until the water runs clear.
2. Combine the rice, water, and salt in the inner pot of the Instant Pot.
3. Secure the lid on the Instant Pot and be sure the valve is on the seal setting.  Select the Rice setting.
4. Let the rice rest for 5 minutes once it is done.  Move the valve to the vent setting.  Remove the lid and fluff the rice with a fork.
5. Cover the rice with a dish towel and loosely put the lid back on the Instant Pot.  DO NOT LOCK IT IN PLACE.  Let the rice rest for 10 minutes.
6. Serve.

Serves 4-6

Instant Pot Beef Barbacoa

Beef Barbacoa makes the best tacos ever.  The meat has a tangy, salty and spicy flavor and is ever so tender.  This Instant Pot version is no exception.  I love the flavor and the easy preparation and quick cooking time.


Instant Pot Beef Barbacoa
From Epicurious


INGREDIENTS

1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas,  or flour  for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving

PREPARATION

Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up!), and then the bay leaves. Stir to combine.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
Serve the beef hot, piled into corn (flour) tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Serves 6