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6 Easy Instant Pot Recipes That Will Simplify Dinnertime

by | May 22, 2018

Whether you've already invested in an Instant Pot and need delicious recipe ideas, or you're on the fence and wondering what the Instant Pot can actually do, feast your eyes on these scrumptious recipes from Oh, Sweet Basil, Our Best Bites, and Six Sisters' Stuff.

Instant Pot Mac and Cheese

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Ingredients

1 pound of elbow pasta
4 cups chicken broth
2 cups of sharp cheese
Few drops of hot sauce (optional)
1 tbs dijon mustard
1/2 cup milk
2 tbs butter

Directions

Place pasta in your Instant Pot with chicken broth. Push manual (high pressure) and set the timer to 5 minutes. Do a quick release. Place your Instant Pot on saute. Stir in milk, butter, mustard and hot sauce. Stir in cheese and stir until melted about 1-2 minutes. Remove from heat and serve.


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With a variety of entrees, Six Sisters' latest cookbook features more than a hundred quick-and-easy, tried-and-true recipes that make this your go-to resource for family-favorite, delicious dinners using your oven, stove top, or slow cooker.


Easy Instant Pot Honey Chicken

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Ingredients

4-6 chicken breasts
1/2 Cup butter
1/2 Cup honey
1 Tablespoon Dijon mustard
1 Teaspoon curry powder
1 Teaspoon chicken seasoning (like montreal chicken)
1/2 Teaspoon lemon pepper
1/2 Teaspoon salt

Directions

1. Turn the instant pot on to saute and add the butter. As the butter melts, add the remaining sauce ingredients, stirring to combine. Add the chicken and turn the instant pot to manual, pressure on high and place the lid on with the valve set to seal. Set the time for 8 minutes. Once it’s done cooking allow a natural pressure release for 10 minutes and then remove the meat and shred it on a cutting board.
2. Place the meat back in the pot and stir with the sauce.


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Together, Cade and Carrian Cheney have collected more than 100 recipes in Our Sweet Basil Cookbook that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. Their innovative dishes will elevate and reinvigorate your everyday recipes and impress your friends and family.


Easy Pressure-Cooker Tortilla Soup

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Ingredients

2 medium-sized chicken breast (frozen or raw)
1 carton Pacific Foods Roasted Red Pepper and Tomato Soup
1 can fire-roasted tomatoes
1 4oz or 7oz can mild green chilis
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon kosher salt
couple cracks black pepper
1 teaspoon true lime or 1-2 Tablespoons Lime Juice*
1 chicken bullion cube
1 cup frozen corn
1 can black beans (or any beans) drained and rinsed

Toppings as desired:
sour cream or plain Greek yogurt
tortilla chips
crumbled or shredded cheese
avocado

Directions

Place all ingredients EXCEPT corn and beans in pressure cooker. Close pressure cooker and cook on high pressure for 15 minutes if using frozen chicken and for 8 minutes if thawed.
You can do a quick pressure release if you're in a hurry, or let it naturally release for about 10 and then release the rest. Open pressure cooker and remove chicken and place on cutting board. Add corn and beans and stir to heat through. Shred chicken and then add back into pot. If using fresh lime, add lime juice. Taste and add salt and pepper (or other seasonings) to taste. If for some reason you've over-seasoned, just add a little chicken broth, more tomato soup, or water!


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Our Best Bites bring together more than 150 recipes for delicious, easy meals and snacks that are fun to make, include healthy, fresh ingredients, and are more popular with families. The authors share their tips and tricks (mixed with an abundant sense of humor), and step-by-step, full-color photographs for each recipe.


Easy Instant Pot Ham and Egg Casserole

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Ingredients

4 medium red potatoes
1/2 onion, diced
1 cup chopped ham
2 cups shredded cheddar cheese
10 large eggs
1 cup milk (I used skim- but any kind will work)
1 teaspoon salt
1 teaspoon pepper

Directions

1. Spray the insert of an Instant pot with nonstick cooking spray (For my insert, I just used a large glass bowl- but you can use any insert that fits into an instant pot). Put the eggs and milk into the bowl (or insert) and whisk until well blended. Place the potatoes, ham, onions, cheese, and salt and pepper in with the eggs and mix until everything is covered with the egg mixture. Then cover the bowl with foil
2. Place your steam rack into your Instant Pot and add 2 cups of water. Put your foil covered bowl (or insert) on top of the steam rack.
3. Close your lid and push manual. Make the timer say 25 minutes and you are good to go!
When the timer is done, do a quick release and remove the lid as soon as the pressure is gone.
4. Serve with your favorite toppings. Some of mine are: Sour cream, salsa, avocado, more cheese tomatoes, and salt and pepper!


Image title

With a variety of entrees, Six Sisters' latest cookbook features more than a hundred quick-and-easy, tried-and-true recipes that make this your go-to resource for family-favorite, delicious dinners using your oven, stove top, or slow cooker.


Instant Pot Peanut Butter Cup Cheesecake

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Ingredients

FOR THE CRUST
1 Cup Oreo Cookie Crumbs, about 12 cookies
2 Tablespoons Butter, melted

FOR THE FILLING
12 ounces Softened Cream Cheese
1/2 Cup Sugar
1/2 Cup Smooth Peanut Butter
1/4 Cup Heavy Cream
1 1/2 Teaspoons Vanilla
1 Tablespoon Flour
2 Large Eggs at room temperature
1 Large Egg Yolk at room temperature

FOR THE GANACHE
6 ounces, about 3/4 Cup Milk Chocolate, roughly chopped
1/3 Cup Heavy Cream
2/3 Cup Roughly Chopped Peanut Butter Cups

Directions

1. Spray a 7″ springform pan with nonstick spray.
2. Pour 1 cup water into the instant pot and place a trivet in the bottom.
TO MAKE THE CRUST
1. In a bowl, stir together the cookie crumbs and butter.
2. Spread the crust evenly in the bottom and about 1″ up the sides of the springform.
3. Freeze for 10 minutes.
TO MAKE THE FILLING
1. In a large bowl, with a handheld mixer, mix the cream cheese and sugar on medium speed until smooth.
2. Blend in the peanut butter, heavy cream, vanilla and flour.
3. One at a time, mix in the eggs and egg yolk.
4. Pour the batter over the crust and cover the pan with foil.
5. Make a sling by folding a long piece of foil lengthwise to make it strong. Place the cheesecake on the sling and gently lower onto the trivet.
6. Lock the lid and cook at high pressure for 50 minutes.
7. Turn off the pressure cook and do a natural release for 10 minutes and then a quick release.
8. Remove the lid and foil, and using an instant read thermometer in the center of the cheesecake, make sure the cheesecake has reached 150 degrees farenheit. If it hasn’t, place everything back on and cook an additional 5 minutes, 10 minute release and check the temperature again.
9. Remove to cool and remove the foil.
10. After it’s cooled, place in the fridge for 3-4 hours or overnight.
TO MAKE THE GANACHE
1. Place the chocolate in a large bowl.
2. In a small pan over medium heat, bring the heavy cream to a boil.
3. Pour the hot cream over the chocolate and stir until smooth.
4. Pour over the cheesecake allowing to drip down the sides and sprinkle with peanut butter cups.
5. Refrigerate until ready to serve or enjoy immediately.


Image title

Together, Cade and Carrian Cheney have collected more than 100 recipes in Our Sweet Basil Cookbook that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. Their innovative dishes will elevate and reinvigorate your everyday recipes and impress your friends and family.


Instant Pot Orange-Ginger Chicken

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Ingredients

2lbs boneless, skinless chicken breasts (frozen OR thawed)
1/3cup orange marmalade
3tablespoons soy sauce
3tablespoons rice vinegar
1/2tablespoon honey
3tablespoons water, broth, or orange juice
2tablespoons chopped fresh ginger
6cloves garlic, minced
3teaspoons cornstartch

Directions

1. Place chicken breasts in pressure cooker (see notes below for alternate cooking methods).
2. In a small mixing bowl, whisk together: marmelade, vinegar, soy sauce, honey, water, ginger and garlic. Pour mixture over chicken. Secure lid on pressure cooker and cook at high pressure for 15 minutes (15 minutes is the cooking time once under pressure.) When finished, release steam according to pressure cooker instructions and use an instant-read thermometer to make sure meat has reached 165 degrees. (If it has not reached temperature, simply return shredded chicken to sauce and simmer until cooked through.)
3. Remove chicken breasts and place on a cutting board. Bring remaining sauce in pan up to a simmer (use the saute feature on an electric cooker). Combine cornstarch with 3 teaspoons cold water and then pour mixture into pan. Simmer until sauce is thickened and the turn off heat.
4. Shred chicken and return to pot with sauce.
Yields about 4 cups shredded chicken


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Our Best Bites bring together more than 150 recipes for delicious, easy meals and snacks that are fun to make, include healthy, fresh ingredients, and are more popular with families. The authors share their tips and tricks (mixed with an abundant sense of humor), and step-by-step, full-color photographs for each recipe.

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