Image Credit: Instant Pot Store
Instant Pot Duo 7-in-1 Mini Electric Pressure Cooker, Slow Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer
Image Credit: Dessert for Two
How to Make Spaghetti in an Instant Pot 3 Quart Duo Mini
Spaghetti and Meat Sauce Ingredients
- Olive Oil. One tablespoon of olive oil for the bottom of the instant pot–does not need to be extra virgin.
- Ground Beef. Half a pound of lean ground beef or ground turkey. This is a small batch recipe for the 3-quart instant pot. If you want to double it and make it in the 6-quart model, use one pound of meat.
- Onion. Half of a yellow or white onion, diced. Do not use a sweet onion.
- Garlic. One clove of fresh garlic, minced, or ½ teaspoon of dried garlic granules.
- Dried Basil. One-half teaspoon of dried basil leaves. You can use twice the amount of fresh if you have it.
- Dried Oregano. One-half teaspoon of dried oregano; try to crush it in your hands before adding to the pot to release the flavors.
- Spaghetti Sauce. We need one cup of your favorite jarred spaghetti sauce. I’m partial to anything from Rao’s.
- Tomato Paste. Adding two tablespoons of tomato paste is what makes this instant pot spaghetti so rich and delicious.
- Chicken Broth. We need a small amount of liquid to cook the spaghetti noodles–you can use 1 ¼ cups of chicken broth or water.
- Parmesan Cheese. We will stir in 2 tablespoons of Parmesan cheese into the pot, and if you like, we can sprinkle more on top before serving.
- Spaghetti Noodles. Again, this is a small portion recipe, so we only need 6 ounce of dried spaghetti noodles. We will break them up as needed to fit into the pot. https://www.dessertfortwo.com/instant-pot-spaghetti-with-meat-sauce/
Image Credit: Dessert for Two
How to Make Taco Soup in an Instant Pot 3 Quart Duo Mini
Ingredients
- 1 tablespoon olive oil
- ½ pound lean ground turkey or beef
- ½ cup cooked black beans
- ½ cup frozen corn
- 1 14-oz. can fire-roasted tomatoes
- 1 14-oz. can low-sodium chicken broth
- 1 4-ounce can roasted green chiles
- 1 tablespoon tomato paste
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
For the taco seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Soup toppings: tortilla chips, cheddar cheese, cilantro, etc.
Instructions
1. Press ‘SAUTE’ on an Instant Pot mini, and add 15 minutes to the timer.
2. Drizzle the olive oil in the bottom of the Instant Pot, and then add the ground turkey. Cook, while breaking up with a wooden spoon, until the meat is no longer pink.
3. Next, hit ‘OFF.’ Add all remaining ingredients to the Instant pot. Give it a good stir.
4. Press ‘PRESSURE COOKER’ on the Instant Pot, and make sure it’s set to ‘HIGH.’ Add 20 minutes to the timer. Ensure the valve is turned to ‘SEALING.’ (Alternatively, you could use the ‘SOUP’ function instead, which essentially pressure cooks for 20 minutes also).
5. When the pot reaches full pressure, it will beep, and the timer will start counting down 20 minutes.
6. When the timer goes off, allow the pot to naturally release pressure for 10 minutes. Your pressure valve may or may not release also. If not, at the end of 10 minutes, use a wooden spoon to carefully open the pressure valve and allow the pot to fully de-pressurize.
7. Remove the lid from the Instant Pot, and give everything a good stir.
https://www.dessertfortwo.com/instant-pot-taco-soup/
How to Make Chicken Noodle Soup in an Instant Pot 3 Quart Duo Mini
Image Credit: Dessert for Two
Ingredients
- 1 tablespoon unsalted butter
- ½ of an onion, diced
- 1 dried bay leaf
- 2 stalks of celery, sliced
- 2 carrots, sliced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- 1 boneless, skinless chicken breast
- 3 cups low-salt chicken broth
- 1 cup egg noodles
- Saute one small chopped onion in butter using the SAUTE function.
- Nestle sliced celery, chopped carrots, and a chicken breast in the pressure cooker.
- Sprinkle liberally with salt and pepper, and then add the bay leaf and turmeric. The turmeric is optional–I love it for its color and its anti-inflammation properties, but you don’t have to use it.
- Add the chicken broth, turn to HIGH PRESSURE and cook for 15 minutes.
- Do a forced pressure release carefully (use a wooden spoon to open the valve and stand back while the pot depressurizes).
- Turn the instant pot mini bake to SAUTE, and when the liquid is boiling (it will happen quickly), add the egg noodles and cook until tender.
- I like to serve my instant pot chicken noodle soup with fresh chopped parsley.
https://www.dessertfortwo.com/instant-pot-chicken-noodle-soup/
Image Credit: Dessert for Two
How to Make Mashed Potatoes in an Instant Pot 3 Quart Duo Mini
Ingredients
- 2 pounds of Russet potatoes (about 4 medium potatoes)
- 1 clove garlic, peeled and smashed (optional)
- ½ teaspoon salt
- ½ cup milk
- 3 tablespoons unsalted butter, plus extra for serving
- 2 ounces cream cheese
- freshly ground black pepper
- chopped fresh parsley, optional
Instructions
- First, peel the potatoes and then slice them into 5 or 6 big slices. Place them in the Instant Pot.
- Pour 2 cups of cold water over the potatoes. Add the garlic clove and salt.
- Place the lid on the Instant Pot, turn the valve to SEAL.
- Press ‘PRESSURE COOK’ and then set the timer for 8 minutes.
- It will take about 10 minutes for the potatoes to come up to pressure before the 8 minute count-down begins.
- Once the timer goes off, carefully use a towel to do a forced pressure release (which is just manually turning the valve to VENTING instead of SEAL). Be careful–the steam is going to spray out quickly! Keep your hand and arm covered with a towel and stand back.
- When the valve drops, remove the lid from the pressure cooker. Then, carefully drain the excess water from the pot. You can pour the potatoes into a strainer, or just tilt the pot over the sink with a strainer to drain out the water. Put the potatoes back in the pot.
- Next, chop the butter and cream cheese into cubes. Place them in a microwave-safe dish, pour the milk on top, and heat for about 30 seconds in the microwave just to take the chill off.
- Pour the milk, butter and cream cheese mixture on top of the potatoes.
- Then, using a non-metal potato masher, mash the potatoes and incorporate everything together. (I’ve used a hand-held mixer and very carefully avoiding touching the sides and bottom of the pan).
- Taste and add more salt (if needed) and plenty of freshly ground black pepper.
- Serve with chopped fresh parsley and extra pats of butter on top.
How to Make Classic Meatloaf in an Instant Pot
Image Credit: Craving Home Cooked
The following recipe is for a 6-Quart Instant Pot. I’ll half the recipe for my 3-Quart or 1 1./2 the recipe for my 8-Quart
- 1 pound ground beef
- 1 pound ground pork
- 1 cup panko breadcrumbs
- ½ onion grated
- ⅓ cup milk
- 1 large egg
For the Topping
- 1 cup ketchup
- ½ cup brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon parsley freshly chopped, for garnish
-
Mix Ingredients: Grate the onion into a large mixing bowl. Stir in the breadcrumbs and milk and let the mixture sit for 2 minutes. Add the ground beef and pork, egg, Worcestershire, salt, and pepper. Mix everything well to combine.
-
Form the Loaf: Shape the meat mixture into a loaf shape that will fit in your Instant Pot, round works best. Place the loaf onto a large sheet of foil, and fold the edges up to create a nest around the loaf.
-
Prep Instant Pot: Pour the 1/2 cup of water into the Instant Pot. Place your Instant Pot’s rack inside the pot, then lift the foil carrying the loaf and place it on top of the rack.
-
Cook the Meatloaf & Make the Topping: Secure the lid of your pot. Turn the valve from VENT to SEALand cook on high pressure for 25 minutes. Meanwhile, mix the ketchup, brown sugar, mustard, and Worcestershire sauce together for the topping.
-
Top with Sauce: Turn your oven’s broiler on. Quick release the pressure on the instant pot and, using two tongs or gloved hands, carefully lift the foil and loaf out of the pot and place it on a baking sheet. Brush the top of the loaf generously with the prepared sauce.
-
Broil & Serve: Broil for 2-5 minutes, or until browned and bubbly. Garnish with parsley and serve.https://cravinghomecooked.com/instant-pot-meatloaf/
Image Credit: Dessert for Two
How to Make a Cheese Cake in an Instant Pot 3 Quart Duo Mini
Ingredients
For the crust:
- 7 graham cracker sheets (or ¾ cup of graham cracker crumbs)
- 1 tablespoon granulated sugar
- 3 tablespoons (1.5 ounces) unsalted butter, melted
- 2 teaspoon neutral oil, for pan
For the filling:
- 2 8-ounce packages of Philadelphia Cream Cheese, at room temperature
- ⅔ cup granulated sugar
- 2 Land O Lakes large brown eggs, at room temperature
- 2 teaspoons vanilla bean paste (or extract)
- zest of 1 lemon
- ¼ cup heavy whipping cream, at room temperature
For the optional strawberry sauce:
- ½ cup sliced strawberries
- 1 tablespoon granulated sugar
- 1 tablespoon strawberry or apricot jam
Instructions
- First, make the crust: pulse the graham cracker sheets in a food processor to crush them. Add the sugar and melted butter, and pulse to combine. Alternatively, if you’re using graham cracker crumbs from the box, stir the crumbs, sugar and melted butter together in a small bowl.
- Next, brush the oil all over the sides and bottom of a 6×3” springform pan. Press the crumbs into the pan, making a thin layer on the bottom, and bringing the crumbs up the sides of the pan by about an inch or so.
- Wrap the bottom and sides of the pan in foil, and set aside.
- Next, make the filling: In a large bowl, add the room temperature cream cheese. Beat with an electric hand mixer for about 15 seconds to break it up.
- Slowly start streaming in the sugar while beating. Follow it up with the eggs, one at a time.
- Finally, beat in the vanilla bean paste, lemon zest, and whipping cream just until combined. Don’t over-beat the mixture or you’ll create air bubbles in the batter.
- Place the metal trivet in the bottom of your Instant Pot Mini 3-quart machine. Add 1 ½ cups of water—it should just barely touch the bottom of the trivet.
- Next, carefully lower the springform pan into the Instant Pot, smoothing the foil around the pan to make it fit. It will be a tight fit!
- Once the pan is in, pour the cheesecake filling carefully into the pan. It comes above the crust.
- Lock the lid of the Instant Pot in place, and turn the valve to ‘SEALING.’ Press ‘PRESSURE COOK’ and make sure it’s on HIGH. Enter 27 minutes, and make sure ‘KEEP WARM’ is off.
- Let the cheesecake pressure cook for 27 minutes, and once the timer goes off, leave it to do a natural pressure release for at least 20 minutes.
- After the nautral pressure relase, remove the lid of the instant pot, and let the cheesecake cool in the Instant Pot until it’s cool enough for you to lift it out, about an hour.
- Next, chill the cheesecake in the fridge for at least 8 hours before serving.
- To make the optional strawberry sauce: Slice the strawberries, and toss with the jam and sugar. When glossy and soft, about 5 minutes later, spoon atop the cheesecake and serve.
https://www.dessertfortwo.com/instant-pot-cheesecake-recipe/
Discover more from Jacki Kellum
Subscribe to get the latest posts sent to your email.