Instant Pot Magic Apple Cake
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch grated nutmeg
6 Honeycrisp apples, peeled and cored, but left whole
One 15.25-ounce box yellow cake mix
8 tablespoons (1 stick) unsalted butter, melted and cooled
3 large eggs
3/4 cup skin-on sliced almonds
Ice cream, for serving
Caramel sauce, for serving
Special equipment: a 6-quart Instant Pot® multi-cooker
Whisk together the brown sugar, granulated sugar, cinnamon, allspice, nutmeg and 1 1/2 cups water in a bowl and add to a 6-quart Instant Pot®. Add the apples to the pot. Follow the manufacturer's guide for locking the lid and set to pressure cook on low for 1 minute.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Break each apple in half using a wooden spoon. Place the cake mix in a bowl and combine with the butter, eggs and 3 tablespoons of the liquid from the pot; the mixture will be thick. Pour it evenly over the apples in the pot. Sprinkle with the almonds. Lock the lid and set to pressure cook on low for 30 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Allow to sit for 15 minutes. Spoon the cake into bowls and top with ice cream and caramel sauce.
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Instant Pot Chicken Taco Chili
olive oil spray
1 small onion, chopped
1 15.5 oz can black beans, not drained
1 15.5-oz can kidney beans, not drained
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 10 oz cans diced tomatoes w/chilies (Rotel)
24 oz 3 boneless skinless chicken breasts
4 ounce can chopped green chili peppers
1/4 cup chopped fresh cilantro
1 packet reduced sodium taco seasoning or homemade, see below
For the taco seasoning:
1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Press saute and spray the insert with oil, add the onion and stir, cooking until soft and golden, about 4 to 5 minutes.
Press cancel to prevent getting a burn notice, then deglaze the pot with 1/4 cup water.
Add the chicken and season both sides with half of the taco seasoning.
Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.
Add 1/2 cup water plus the remaining taco seasonings and gently stir without moving the chicken.
Cover and cook high pressure 25 minutes. Natural release, then remove the chicken and shred with two forks. Return the chicken to the pot and mix to combine.
Top with fresh cilantro and serve. Makes about 11 cups.
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Instant Pot Quinoa Fried Rice
½ tablespoon butter
4 eggs, whisked, seasoned lightly with salt and pepper
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
1 ½ cups quinoa (rinsed if package doesn’t specify that it is already rinsed)
1 ¾ cups chicken broth
1 cup diced carrots
1 cup thinly sliced cabbage (or coleslaw mix)
1 cup diced red bell pepper
1 cup frozen shelled edamame
1 cup frozen peas
½ cup chopped green onions (save some to garnish)
2 tablespoon rice vinegar
? cup lite soy sauce
1 tablespoon worcestershire sauce
1–2 teaspoons chili garlic sauce
Chopped dry roasted peanuts
Select saute and add butter to the pressure cooker pot. When melted add eggs and cook until scrambled. Transfer eggs to a separate plate. Alternatively, if your pot is stainless steel and likely to stick, you might consider doing this in a nonstick frying pan on the stove top while the quinoa cooks.
Add sesame oil to the pressure cooker pot. When hot, add garlic, ginger, and quinoa and stir for 1 minute. Turn pressure cooker off, add chicken broth; make sure all quinoa is submerged.
Scatter veggies on top in this order: carrots, cabbage, red bell pepper, edamame.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 2 minutes.
While the quinoa cooks, in a small bowl whisk together soy sauce, rice vinegar, worcestershire sauce, and chili garlic sauce.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Add the soy sauce mixture, eggs, green peas, and green onions; stir. Taste, add more soy sauce if desired. Serve warm with a garnish of green onions and dry roasted peanuts.
The veggies are very versatile in this dish. Always layer the vegetables that take the longest to cook first followed by vegetables that need less time.
Add a protein for an even more complete meal! Grilled steak, shredded chicken, tofu, garbanzo beans, etc.
Do not substitute with rice. The cook time will not be quite long enough for rice.
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Pressure Cooker Pozole (Pork and Hominy Stew)
1 1/4 pounds boneless pork shoulder, trimmed of fat and cut into 4-inch pieces
Kosher salt and fresh cracked pepper
1 tbsp olive oil, divided
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups low sodium chicken broth
2 cups water
2 (15 oz) cans hominy, drained and rinsed
4 oz diced avocado and lime wedges, for serving
cilantro for garnish
Season the pork with salt.
On saute setting, heat half of the oil.
Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
Return pork to the pressure cooker. Secure lid.
Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
Remove from heat, vent pressure, then remove lid.
Skim fat if any.
Using two forks, shred pork; then stir in hominy and heat through.
Serve with avocado and lime and garnish with cilantro.
Makes 8 1/2 cups.
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Instant Pot Chicken Cacciatore
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon oil
1 small yellow onion, finely diced
2 cups sliced mushrooms
2 garlic cloves, minced
1 cup white rice
One 15-ounce can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons Italian seasoning
4 cups baby spinach
2 tablespoons freshly grated Parmesan
Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
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Barbacoa Beef (Pressure Cooker)(WW)
5 cloves garlic
1/2 medium onion
1 lime, juice
2-4 tbsp chiptoles in adobo sauce
salt and peper (to taste)
1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
1 cup water
3 lbs beef eye of round or bottom round roast, all fat trimmed
2 1/2 teaspoons kosher salt
1 tsp oil
3 bay leaves
Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you’re making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn’t dry out.)
Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.
3 Freestyle Points
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Orange Beef Ribs
1 C. barbecue Sauce
1/4 C. orange juice
1 tsp. grated orange peel
1 tbsp parsley
1/2 to 1 tsp. crushed red pepper
3 lb. pork spareribs or backribs
Salt and pepper to taste
Mix barbecue sauce, juice, peel and pepper. Place ribs, bone sides down, on greased grill over low coals. Grill, uncovered, 30 minutes on each side. Brush with barbecue sauce mixture. Place in your pressure cooker. Cook on high and cook for 25-35 minutes.
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Cheesy Turkey Sausage and Pea Pasta
16 oz. pasta
1 Tbs. olive oil
1 lb. ground turkey sausage
1 onion chopped
2 cloves garlic, crushed
28 oz.jar of three cheese sauce
1 tsp. basil
1/4 tsp. red pepper flakes
1/2 C. peas, drained
1/4 tsp. salt
3 1/2 C. water
3/4 C. parmesan cheese
Put olive oil in the pot and select sauté. When oil begins to sizzle, sauté turkey sausage, onion and garlic until meat is no longer pink and onion is tender. Add remaining ingredients and stir to combine. Select high pressure. Set timer for 5 minutes. After 5 minutes, turn the pressure cooker off and use a quick pressure release. When valve drops, remove the lid. Stir mixture. Select simmer and cook until pasta is tender, 2 to 5 minutes. Season with additional salt and pepper.
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Eggplant, Zucchini and Tomato
1 tsp. ground oregano
1 tsp thyme
1 tsp. table salt
3 tbsp. olive oil
2 tbsp fresh lemon juice
3 tomatoes, sliced into 1 inch pieces
3 zucchini, sliced into 1 inch pieces
1 eggplant, chopped into 1 inch pieces
Prepare all the veggies and place them in the pressure cooker. Combine oil, oregano, thyme, lemon juice, garlic, salt, and pepper. Drizzle over veggies; toss to coat. Heat pressure cooker on high and cook for about 5-7 minutes or until the veggies are tender.
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Pressure Cooker Sweet and Spicy Ham
4 lbs. ham
1 lg. sprig fresh thyme
4 stalks parsley
1 tsp. dry mustard
2 tsp. allspice
1 qt. apple cider
1 10-oz. bag frozen pearl onions
2 Tbs. parsley, chopped
1 tsp chili powder
Tie the thyme to the stalks of parsley and set aside. Put the ham into the pressure cooker with the seasoning packet, mustard powder, chili powder, allspice, and herbs. Cover with apple cider. Lock the lid and cook on high pressure for 45 minutes. Quick release the pressure and remove the lid. Add onions. Cook on high pressure for an additional 15 minutes. Quick release the pressure and remove the lid. Remove the tied herbs and discard. Stir in the chopped parsley. Serve up and enjoy.
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Mashed Sweet Potatoes
2 lbs. sweet potatoes, peeled and sliced
1 C. water
1/2 tsp. salt
4 Tbs. butter
2 Tbs. heavy cream
1 tsp. sugar
1 pinch salt
1 pinch pepper
Add the sweet potatoes, water and salt to thepot and lock the lid.
Put the pressure cooker on the stove over medium-high heat on the high pressure setting. When the pot reaches high pressure, reduce the heat to medium-low and cook for 15 minutes.
Remove the pot from heat and quick release the pressure.
Drain the water from the potatoes. Add the sweet potatoes back to the pot.
Add butter, cream, and sugar. Mash with a potato masher. Season with salt and pepper.
Serve with extras of butter and pepper on top. 10 Servings. Source: Recipe 4 Living
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Pressure Cooker Beef Stew
1 Tbs. vegetable oil
1 onion, diced
2 lbs. chuck roast, cubed
6 carrots, peeled and sliced
8 potatoes, peeled and cubed
1/3 C. red wine
1 C. beef stock
2 cubes beef bouillon
1 C. water
2 tsp. cornstarch
2 bay leaves
Heat the oil in the pressure cooker over medium-high heat. When the oil is shimmering, add the onion and beef. Cook until the onion is transluscent and beef has browned.
Stir in the beef stock, wine, water, bouillon cubes, bay leaves, and carrots. Lock the lid. Heat the contents until it begins to sizzle, then reduce to medium heat. Set the timer for 20 minutes.
Place the potatoes in a large pot and cover with water. Boil, and cook until tender. Drain.
When the 20 minutes have elapsed, quick release the pressure and remove the lid. Place the pot back under medium heat and bring to a boil. When fragrant, add the cornstarch and mix until no lumps remain. Add the potatoes and reduce heat to low. Remove the bay leaves and stir to combine. Ladle into serving bowls and serve immediately.
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John's Savory Short Ribs
1 pkg. boneless short ribs
1 pkg. McCormick hearty beef stew crock pot mix
1 cup beef stock
1 can beer
1 glug wine
1 onion, chopped
1 clove garlic, chopped
Turn pressurer cooker to "Brown". Brown short ribs in olive oil to sear. Add onions and garlic.
Add beef stew mix to beef stock and blend. Pour over short ribs, along with all other liquid ingredients.
Pressure cook for 45 minutes, then let stand without releasing the pressure for 30 min.
Meat should be tender.
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Beef Stew with Mushrooms
1 teaspoon vegetable oil
3 pounds of beef chuck, trimmed and cut into 1 1/4 inch cubes
2 teaspoons kosher salt
2 medium onions, diced
1 stalk celery, diced
1 carrot, peeled and diced
3 cloves garlic, minced or pressed through a garlic press
2 tablespoons tomato paste
8 ounces sliced mushrooms
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon kosher salt
1/2 cup red wine
1 cup chicken stock (preferably homemade)
15 oz can diced tomatoes
Sear the beef in two batches
Season the beef with 2 teaspoons salt. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering.
Add half the beef and sear for 3 minutes per side, or until well browned. Remove the browned beef to a bowl. Add the second half of the beef to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker.
*If you have a large enough pressure cooker, you can sear in one batch.
Saute the aromatics:
Add the onion, celery, carrot, garlic, tomato paste, mushrooms, and thyme to the pot. Sprinkle with 1 teaspoon salt.
Saute for five minutes, or until the onions are softened. Add the red wine to the pot, bring to a simmer, and scrape the bottom of the
pot to loosen any browned bits from the bottom.
Stir in the chicken stock and the beef, including any liquid in the bowl where the beef was waiting.
Pour the tomatoes on top, but don't stir.
Pressure cook the stew.
Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 15 minutes
(45 minutes for an electric pressure cooker). Remove from the heat, allow the pressure to come down naturally for 15 minutes,
then quick release any pressure left in the pot. Taste for seasoning, and add more salt to the stew if necessary. Serve.
You might want to thicken the broth with some flour after releasing the pressure. Use the browning mode.
Serve the stew with a starch to soak up the juices - I went with risotto, but use your favorite.
Don't have a pressure cooker? No worries. Use a heavy bottomed dutch oven with a lid, and increase the amount of chicken stock to 2 cups. Follow the instructions right up until "lock the lid". Then, instead of pressure cooking, bring the pot to a boil, and cover with the lid. Move the pot to a preheated 350°F oven and bake for 2 hours, until the beef is tender.
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