#instant pot
This Instant Pot chicken taco soup is easy to make & everyone loves it - throw everything in the Instant Pot, hit go, and dinner is ready in half an hour!
https://bake-eat-repeat.com/instant-pot-chicken-taco-soup-recipe/
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This Instant Pot chicken taco soup is easy to make & everyone loves it - throw everything in the Instant Pot, hit go, and dinner is ready in half an hour!
https://bake-eat-repeat.com/instant-pot-chicken-taco-soup-recipe/
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This brown sugar baked ham is easy to make and everyone that tries it loves it! Sweet, tender ham that is easy to make and tastes fantastic!
https://bake-eat-repeat.com/brown-sugar-baked-ham-recipe/
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Creamy Instant Pot mashed potatoes are so fast and easy to make, and can even be made ahead of time – the perfect side dish for Thanksgiving!
https://bake-eat-repeat.com/instant-pot-mashed-potatoes-recipe/
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Easy to make, Instant Pot shredded chicken - you can pressure cook chicken breasts for cooked, shredded chicken in minutes - with fresh or frozen chicken!
https://bake-eat-repeat.com/instant-pot-shredded-chicken-recipe/
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Instant Pot Honey Soy Chicken Thighs
Servings: 6
STUFF
6 pieces of boneless chicken thighs 6 - 7 oz each, 2 - 2.5 lbs total
¼ cup honey
¼ cup light soy sauce
1 tbsp chili flakes crushed red pepper (optional)
4 - 5 garlic cloves
1 tbsp good quality chicken stock paste or 1 cube
½ yellow onion sliced thin (or 4 - 5 spring onions, sliced into big pieces)
2 whole star anise
¼ cup water
1 - 2 tbsp water
1 tbsp cornstarch
Sliced green onion and sesame seeds, for serving
STEPS
Add the chicken into the Instant Pot, and scrape in any leftover marinade in the bowl as well. Add the water and star anise and mix well.
Place the chicken, honey, soy sauce, and chili flakes in a bowl, and mix to coat well. Set aside. (If you’d like the chicken to be even more flavorful, you can let it marinate for about 1 hour, or up to 24 hours).
Set the instant pot to the saute setting. When the pot is hot, add about 1 tbsp of oil. Saute the onions and garlic cloves until the onions have softened and there’s some caramelization on the garlic cloves. Add the chicken stock paste (or crushed up cube) and mix it in with the onion and garlic.
Lock on the IP lid (vent closed) and set the IP to cook the chicken on high pressure for 7 minutes, and natural release for 5 minutes. Open the vent and allow the IP to depressurize.
Remove the chicken from the pot, and transfer them to a plate or a lined baking tray (if caramelizing - see below). Mash up the softened pieces of garlic cloves with a spoon or fork inside the cooking liquid.
Set the IP to saute. Mix the water and cornstarch together in a small bowl to make a smooth slurry.
When the cooking liquid starts to simmer, add half of the cornstarch slurry and stir through to thicken. Simmer for 1 minute. If you’d like to thicken the sauce further, stir in the rest of the cornstarch slurry and simmer for at least another minute. If you’re happy with the consistency of the sauce, let it simmer for a few minutes and then keep it warm until the chicken is ready.
Taste and season with more salt if necessary.
NOTES
If you’re using smaller chicken thighs, you can reduce the cook time to about 6 minutes. If you prefer the chicken to be cooked to a point where it’s really soft, then cook the chicken for a further 1 - 2 minutes.
If you’re using bone-in (skinless or skin-on) chicken, increase the cook time to 11 - 12 minutes (for large chicken thighs), or 9 minutes for smaller chicken thighs.
If you’re doubling the recipe, double the amount of honey, soy, garlic, chicken stock, chili flakes and onion. But keep the amount of star anise the same, and you can eliminate the water altogether (because the marinate will provide enough liquid for the recipe). You may need more cornstarch slurry to thicken the sauce.
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Instant Pot Beef Stew
Servings: 4
Prep: 10 min
Cook: 30 min + 15 min release
Total time: 55 min
STUFF
1 teaspoon oil
1 pound stew meat cut into 1 inch chunks
1 small onion minced
2 cloves garlic minced
½ cup dry red wine or beef stock
3 cups beef stock low sodium, see note*
1 cup crushed tomatoes or tomato sauce
1 tablespoon spicy brown mustard
½ tablespoon Worcestershire sauce
3 cups baby potatoes or potatoes cut into 1 inch cubes
2 cups carrots cut into 1 inch chunks
1 bay leaf
1 teaspoon dried thyme or 2 fresh sprigs
salt and pepper
1 tablespoon corn starch, see note
3 tablespoons water
STEPS
Turn the Instant Pot to Saute and allow to heat up. Once Instant Pot is heated, add in oil.
Season beef on all sides liberally with salt and pepper.
Add the seasoned beef and chopped onion to pressure cooker and let cook on all sides until beef is browned on all sides. Once the meat is nearly fully browned, adds in the minced garlic and saute for 1 minute longer, being careful to not burn the garlic. Turn the Instant Pot off.
Add in red wine and scrape up any browned bits of liquid on the bottom of the pressure cooker.
Add in beef stock, potatoes, carrots, crushed tomatoes, horseradish, Worcestershire sauce, garlic, bay leaf, fresh thyme, and a pinch of salt. Stir to incorporate the ingredients.
Place lid on instant pot and be sure vent knob is closed to seal in pressure.
Set to manual pressure for 30 minutes. To do this, hit pressure cook or manual and adjust cook time using +/- buttons. If you have the Ultra model, hit ultra and then adjust to high pressure and then set cook time to 30 minutes.
Once cook time has elapsed, allow the pressure cooker to release pressure naturally or for AT LEAST 15 minutes.
Once pressure has been released, open up pressure cooker, remove bay leaf and thyme sprigs. Hit cancel on pressure cooker (to turn off keep warm function) and turn back to saute.
Whisk together the water and cornstarch and then whisk into beef stew. Allow to bubble and thicken to desired consistency. Taste and season with salt if needed.
NOTE
Leftover beef stew can be stored in the refrigerator for up to 4 days. You can opt to freeze the stew as well, but the texture of the potatoes may be altered after freezing.
For a thinner beef stew, use 4 cups of beef stock. You can also use 2 tablespoons or cornstarch in place of the 1 tablespoon of cornstarch for a really thick stew.
A dry red wine such as Merlot or Cabernet is best. Of course, if you do not drink alcohol, feel free to use additional beef stock in place of wine.
If you want firmer potatoes and carrots, add all the ingredients BUT carrots and potatoes and cook for 20 minutes and let the pressure release naturally. Then add the potatoes and carrots and cook for an additional 10 minutes.
NUTRITION
Calories: 256kcal
Carbohydrates: 19g
Protein: 17g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 353mg
Potassium: 869mg
Fiber: 2g
Sugar: 4g
Vitamin A: 5410IU
Vitamin C: 17.2mg
Calcium: 54mg
Iron: 2.6mg
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Instant Pot Corn on the Cob
Prep Time: 1 minute
Cook Time: 10 minutes
Total: 11 minutes
STUFF
4 ears corn on the cob , husks and silk removed
STEPS
Pour 1 cup of cold water in the pressure cooker. Place a trivet in the Instant Pot, then place 4 ears of corn on the cob on the trivet.
Close the lid, press the Manual button and cook at High Pressure for 1 - 2 minutes. Turn off the heat and Quick Release. Open the lid carefully.
Serve immediately with butter, your favorite sauce or topping.
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Instant Pot Vegetable Beef Soup
Prep: 10 min
Cook: 30 min
Servings: 4
STUFF
1 tablespoon olive oil
1 pound ground beef
1 red onion, diced
4 garlic cloves, grated
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried oregano
1/2 teaspoon celery seed
2 dried or fresh bay leaves
1 large carrot, peeled and cut into thick coins
1 (14.5-ounce) can beef stock
1 (14.5-ounce) can diced tomatoes
1 cup frozen peas
1 cup frozen green beans
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Finely chopped fresh parsley, for garnish
Parmesan cheese and crusty bread, for serving (optional)
STEPS
In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads “Hot.” Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.
Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.
Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.
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Relax with our Instant Pot Ham & Bean Soup.
CLICK HERE FOR RECIPE: https://bestrecipebox.com/ham-and-bean-soup/
Make life easier with our Instant Pot Beef Chili!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/instant-pot-beef-chili-recipe/
Fancy dinner made easy with our Instant Pot Parmesan Meatballs!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/instant-pot-meatballs-recipe/
God I’m Tired Chicken Soup
Requires a programmable pressure cooker. For days when you are low on spoons AND sick AND people need fed.
5 cups vegetables of choice; I use things that I can just dump in or else cut right into the pot with a paring knife; check out pre-chopped onions, celery, etc., in the freezer section at your supermarket
2 frozen boneless skinless chicken breasts
2/3 cup uncooked brown rice or barley
Garlic in whatever form and quantity you want
Poultry herbs–whatever you have and want–rosemary, thyme, savory, sage…
Salt and black or white pepper
1 ½ quarts broth or water
Put in the vegetables, then the chicken, then the rice and seasonings, then the broth.
Set pressure cooker for 12 to 15 minutes on High, depending on size of chicken pieces. Go sit down.
Use the natural release. Go sit down while the valve is shrieking.
Get 2 forks out. Find the chicken pieces and shred them, right in the pot, with the forks.
Stir the soup, and serve. Go sit down.
INSTANT POT LEMON FETA POTATOES- Bright, flavourful lemon and herb potatoes are cooked quickly in the Instant Pot and topped with creamy feta for a fast, easy, and delicious side dish.
Recipe:https://www.yayforfood.com/recipes/instant-pot-lemon-feta-potatoes/
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INSTANT POT TURMERIC LENTIL SOUP - Warm up with this delicious and comforting Instant Pot lentil soup. A quick and easy vegan recipe full of fresh vegetables and earthy turmeric.
Recipe:https://www.yayforfood.com/recipes/instant-pot-turmeric-lentil-soup/
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INSTANT POT SPAGHETTI WITH MEAT SAUCE- Enjoy a delicious, satisfying dinner with this Instant Pot spaghetti recipe. Featuring a simple meat sauce, it’s the perfect family meal.
Recipe:https://www.yayforfood.com/recipes/instant-pot-spaghetti-with-meat-sauce/
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INSTANT POT LEMON DILL CHICKEN NOODLE SOUP - Enjoy a comforting bowl of chicken noodle soup featuring the bright citrus flavour of lemon and fresh dill!
Get the recipe: https://www.yayforfood.com/recipes/instant-pot-lemon-dill-chicken-noodle-soup
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Vegan Fall Soup Round Up
Cozy & Cheesy Vegan Meatball Soup
Instant Pot Red Curry Kuri Squash Soup (GF)
Curried Beet Soup With Tandoori Chickpeas (GF)
1-Pot Vegan Tortilla Soup (GF)
1-Pot Everyday Lentil Soup (GF)
Creamy Fall Vegan Sweet Potato Soup In The Slow Cooker (GF)
Vegan Spicy Cream Of Corn Soup
30 Minute Chickpea & Tomato Coconut Curry Soup (GF)
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