It’s cold outside, and it’s soup season. Even though it’s chilly, life is still busy, which is why we love having some great Instant Pot soups on the regular rotation. This butternut squash soup is perfect for a cold night because it’s fast, easy, and versatile.

You can make it vegetarian or vegan, healthy or indulgent, kid-friendly or fun for a fancy dinner party. No matter what, it’ll be a fast, satisfying, and easy recipe you’ll come back to over and over again.

Start to finish, the soup takes about 45 minutes, but only requires about 15 minutes of hands-on time, including food prep, cooking, and blending. This is perfect for a weeknight meal or side as a healthy fall veggie dish.

I like to cook this butternut squash soup recipe in an Instant Pot; it’s fast, it takes one dish, and it tastes great every time. You can also make it on the stove or in a slow cooker, by making minor modifications to the recipe.

Ingredients

• 2-1/2 to 3 pound butternut squash, peeled and chopped, or 3 pounds pre-sliced squash
• 1 medium onion, rough diced
• 1 green apple, peel left on, chopped
• 2 large carrots, peeled and chopped
• 4 cups chicken broth, divided
• 2-4 sprigs fresh sage or 1 teaspoon dried sage
• 1 teaspoon garlic, optional
• 1/2 teaspoon freshly grated nutmeg
• salt and black pepper, added to taste after cooking
• Heavy cream, coconut cream, or half and half, for extra creaminess

Instructions

1. Turn the Instant Pot saute function on.
2. While it heats, roughly chop an onion.
3. When the Pot is hot, add olive oil and the onion and saute onions for two or three minutes, until the onion is soft and translucent.
4. Prepare the butternut squash by peeling, seeding, and chopping into 1″ squares.
5. Prepare the optional ingredients such as green apple, carrots, or sweet potatoes by peeling if necessary, and slicing into 1″ chunks.
6. When the onion is ready, add one cup broth and deglaze the pan. This prevents the “Burn” warning that will delay dinner and make cooking a hassle.
7. Add the squash, add-ins, and more broth, about three cups for a three pound squash plus add-ins. If you’re not adding extras, start with two cups, and you can add more liquid after cooking.
8. Switch to pressure cook, set the timer for 12 minutes, and close the vent and check that the liquid catch is in place. It takes about ten minutes to get to pressure, another 12 minutes to cook, and you can let it do a natural release for ten minutes to release steam then quick release any remaining pressure before opening the lid.
9. Using an immersion blender, puree the soup, carefully to not splash the soup. You can blend the soup in a regular blender, in portions.
10. This soup tastes best blended smooth, with no chunks.
11. If needed, add additional broth, or cream, half and half, or coconut milk until you reach your desired consistency and flavor.
12. Garnish if desired, and serve hot.

What is a butternut squash?

Butternut squash is a “winter squash” meaning it ripens in the fall, and is in season from late August through the winter, and can last several weeks or even a few months if it’s stored in a cool, dry place, like a cellar, basement or cool garage. It has a hard rind that allows the produce to stay fresh for a long time, but it cannot be eaten, unlike summer squash like zucchini or yellow squash.

Where can I buy butternut squash?

Butternut squash can be found at most grocery stores. Look for it in the produce section or near the winter squashes. You can also find pre-cut butternut squash in the refrigerated section of some stores. You can also find frozen butternut squash, which is already cubed.

Can butternut squash be frozen?

Yes, butternut squash can be frozen. First, cook the squash until it is soft. Then, puree the squash and place it in freezer bags. Squeeze out any excess air and freeze for up to six months. To thaw, place the frozen squash in the refrigerator overnight or defrost in the microwave.

Is butternut squash healthy?

Yes, butternut squash is a healthy vegetable. It is a good source of vitamins A, C, and E, as well as potassium and fiber. Butternut squash is also low in calories and fat.

How do I prepare a butternut squash?

Because butternut squash have tough skin, it can be very hard to cut into. If you don’t have a sturdy knife, or your knife is dull, you may actually risk injury trying to cut into a winter squash. But there are three easy ways to safely prepare butternut squash.

Method One – My Preferred Method

• Peel the squash before slicing,
• All you have to do is peel the entire exterior of the squash.
• Once you peel the entire squash, it is very easy to cut the flesh into whatever size you need.
• Do not put the peel down the sink disposal. The rind is thick and waxy and will clog your drain.

Second Method

• Slice it into 2-3″ wedges using a sturdy, long knife.
• Take a sharp knife, and use the full edge of the blade to cut into the rind.
• Push carefully using both hands, keeping them above the blade, never below.
• You need to apply some force to break through the skin.
• Some cooks even suggest using a mallet to force the blade into the squash.
• I prefer to use my own strength, and just work methodically to cut the squash into manageable pieces.

Third Method

• Poke the squash several times with a fork, then microwave it for three minutes, until the squash begins to soften just a bit.
• To cut it safely, you’ll need to use hot pads or towels, and be careful not to get burned by the flesh or rind.
• Once it’s opened, you’ll find the strings and seeds, just like in any other squash.
• Take a tablespoon and scrape the insides.
• Be sure to toss them in the garbage, not send down the disposal or drain.

How much soup does this recipe make?

This recipe will make about ten cups of soup, which makes about eight main course bowls or 10-12 side dishes or appetizer servings. If you plan to freeze the soup, set that portion aside before adding dairy products if possible.

What are some variations for this soup?

The most basic recipe calls for a medium squash, or about 2.5-3 pounds of squash, some onion, and broth. These are cooked until the squash is very soft, and blended.

This tastes good but is enhanced by any number of optional add-ins. My recipe includes carrots and a green apple, which make this soup the most “fall” meal ever. It’s also really healthy, has a very complete flavor, and a better texture than you’d get from soup made only from butternut squash. Honestly, it’s the easiest way (and most delicious) to get more veggies in your meal.

You could also add pumpkin or other winter squash to the soup. Potatoes and celery would also be nice.

The rule of thumb is to keep all additional veggies, including the onion, to less than the amount of the squash. So, if you have about three pounds of squash, make sure all other veggies are less than three pounds.

Switch up the flavor profile a little bit spices such as cinnamon, ginger, or nutmeg for a different flavor profile. Cayenne pepper, chili powder, and other rich spices would add a new dimension to this soup.

You could also make caramelized onions, which would be absolutely delicious.

How can I make this dish vegetarian and vegan?

You can keep it vegetarian and vegan by using oil to saute the onion and using vegetable stock and coconut milk. People often add a little brown sugar or honey (which is not vegan) at the end to sweeten it and complement the squash and onion.

Good garnishes for the soup

The best part about butternut squash soup is what you put on top. A garnish adds flavor and makes the soup look like a work of art.

I absolutely love a solid drizzle of cream, half-and-half, or coconut milk. It thins out the soup, cools it a bit, and adds additional richness.

Sour cream or a dollop of whipped cream cheese is tasty as well. I love pepitas, pumpkin seeds, sunflower seeds, and even croutons.

Bacon bits would also be rather delicious on top – you can cook bacon beforehand in the Instant Pot and then cook the onion in the bacon grease. YUM.

Some people will use the garnish as a way to add a little extra flavor, ranging from a little extra nutmeg, a dash of cinnamon, or even some curry for an extra warm soup on a fall day.

What to serve with butternut squash soup

Butternut squash soup’s versatility extends to what it goes with on the dinner table. Hot rolls, warm cornbread, or fresh whole wheat bread are perfect compliments to the dish. It can also be a side for a roast chicken or pork dish, or served as an appetizer before dinner.

How long does butternut squash soup last

Uncooked butternut squash can last a few months in a cellar or in a drawer in the fridge, but once you prepare the soup, you have about four days to enjoy it – make sure you keep it in an airtight container!

Can you freeze butternut squash soup

You can freeze butternut squash soup, and it will last about six months in the freezer. Be sure to freeze it before adding any dairy products, which can curdle when they’re reheated. The soup thaws well, but might separate. Simply stir it vigorously to recombine, and add a little broth, water, or cream to thin it out and prepare it to be served.

What are some tips for making butternut squash soup?

Here are some tips for making butternut squash soup:

• If you want a creamier soup, add some milk or cream.
• If the soup is too thick, add some broth or water to thin it out.
• You can also add potatoes or other vegetables to the soup for added flavor and nutrition.
• To make the soup more festive, try adding some chopped cranberries or a dollop of whipped cream on top.
• If you have any leftovers, the soup can be stored in the refrigerator for a few days or frozen for later use.

My butternut squash soup is grainy – what did I do wrong?

If your soup is grainy, it means that the squash was not cooked long enough. Be sure to cook the squash until it is very soft before pureeing. You can also add a little bit of milk or cream to help smooth out the soup.

I don’t have a blender or immersion blender – can I still make this soup?

Yes, you can still make the soup without a blender or hand-held immersion blender. You can either use a potato masher to puree the squash or chop the squash into small pieces before cooking. The soup may not be as smooth, but it will still taste great.

How can I make this in a slow cooker?

To make the soup in a slow cooker, cook the squash in broth or stock until it is soft. Then, add the pureed squash and the remaining ingredients to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

Instant Pot butternut Squash Apple Soup

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Instant Pot Butternut Squapple Soup is a delicious and easy-to-make soup. It's made with fresh butternut squash, apples, onions and a hint of garlic for extra flavor. T

Print

Ingredients

• 2-1/2 to 3 pound butternut squash, peeled and chopped, or 3 pounds pre-sliced squash
• 1 medium onion, rough diced
• 1 green apple, peel left on, chopped
• 2 large carrots, peeled and chopped
• 4 cups chicken broth, divided
• 2-4 sprigs fresh sage or 1 teaspoon dried sage
• 1 teaspoon garlic, optional
• 1/2 teaspoon freshly grated nutmeg
• salt and black pepper, added to taste after cooking
• Heavy cream, coconut cream, or half and half, for extra creaminess

Instructions

1. Turn the Instant Pot saute function on.
2. While it heats, roughly chop an onion.
3. When the Pot is hot, add olive oil and the onion and saute onions for two or three minutes, until the onion is soft and translucent.
4. Prepare the butternut squash by peeling, seeding, and chopping into 1″ squares.
5. Prepare the optional ingredients such as green apple, carrots, or sweet potatoes by peeling if necessary, and slicing into 1″ chunks.
6. When the onion is ready, add one cup broth and deglaze the pan. This prevents the “Burn” warning that will delay dinner and make cooking a hassle.
7. Add the squash, add-ins, and more broth, about three cups for a three pound squash plus add-ins. If you’re not adding extras, start with two cups, and you can add more liquid after cooking.
8. Switch to pressure cook, set the timer for 12 minutes, and close the vent and check that the liquid catch is in place. It takes about ten minutes to get to pressure, another 12 minutes to cook, and you can let it do a natural release for ten minutes to release steam then quick release any remaining pressure before opening the lid.
9. Using an immersion blender, puree the soup, carefully to not splash the soup. You can blend the soup in a regular blender, in portions.
10. This soup tastes best blended smooth, with no chunks.
11. If needed, add additional broth, or cream, half and half, or coconut milk until you reach your desired consistency and flavor.
12. Garnish if desired, and serve hot.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 553mgCarbohydrates: 32gFiber: 9gSugar: 13gProtein: 5g

More Recipes You Might Enjoy:

• Easy Instant Pot Tomato Soup Recipe
• Instant Pot Ham Potato and Cheddar Soup
• Instant Pot Chicken Alfredo
• Easy Homemade Instant Pot Hamburger Helper

We hope you enjoy this easy and delicious creamy butternut squash soup that the entire family can enjoy. The hints of apple give it a warm and cozy flavor that’s perfect for winter nights. It’s really a great recipe and is our favorite way to eat butternut squash. Let us know what you think in the comments below!

The post Easy Instant Pot Butternut Squash Apple Soup Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Butternut Squash Apple Soup Recipe appeared first on What's in the Pot.

Instant Pot Stroganoff

Making a delicious, hearty beef stroganoff can be time-consuming and difficult.

Who has time to make a complicated dish like beef stroganoff from scratch? Not to mention, it’s often hard to get the flavors just right.

With the Instant Pot, you can have an amazing beef stroganoff in no time at all – and with simple ingredients. This pressure cooker makes cooking quick and easy – with no guesswork required. Plus, the Instant Pot is also a slow cooker, rice cooker, steamer, and more. You’ll love how versatile it is!

Ingredients:

• 2 Tablespoon olive oil
• 3/4 lb lean ground beef
• 1/2 cup chopped red Onion
• 1 Tablespoon garlic
• 4 ounces sliced mushrooms
• 2 10.5 ounce cans Campbell’s Condensed French Onion soup
• 2 cups of water
• Salt, to taste
• Pepper, to taste
• 1 Tablespoon cornstarch
• 3/4 bag Egg noodles
• 1/2 cup sour cream
• Fresh parsley

Instructions:

1. Spray the Instant Pot interior with cooking spray. Set to saut function.
2. Drizzle about a Tablespoon of cooking oil (I used olive) and brown ground meat, onion, and garlic.
3. Drain excess grease and return to pot.
4. Add mushrooms with saute for another minute or two.
5. Add water, onion soup, and salt and pepper. Make sure to scrape the browned bits on the bottom of the pot to prevent burning.
6. Whisk in cornstarch
7. Add noodles.
8. Place lid on Instant Pot.
9. Set to high pressure for 6 minutes.
10. After it is done, let the pressure naturally release for about five minutes, and then change the pressure release valve to the venting position (quick release) until all the pressure is gone.
11. Stir in Greek Yogurt until combined.
12. Top with fresh parsley and enjoy.

What Sides Go With Beef Stroganoff?

There are lots of great sides to make this a complete meal. Since it’s a pretty meat and pasta-heavy dish, I would suggest adding some vegetables to your meal. I always enjoy mixing them in with everything, but you can just serve them on the side.

• Peas
• Caesar salad
• Green Beans
• Brocolli
• Cauliflower
• Carrots
• Side salad

I think this meal is always delicious with a side of garlic bread or french bread as well.

What is the best meat to use with beef stroganoff?

There are all sorts of ways to make beef stroganoff. This recipe is made with ground beef, just because we almost always have ground beef on hand, and it’s often less expensive than other cuts of meat.

Tender cuts of beef are often preferred – so you may want to consider beef tenderloin or sirloin steak cut into strips.

When was beef stroganoff invented?

Beef stroganoff was originally a Russian dish from the Mid-19th century. It was named after the influential Stroganov family.

Although it was a Russian dish, it’s thought to have been created by French chefs that had been working for the Stroganov family. The first time it was printed in a cookbook was in 1871 called, “A Gift to Young Housewives”.

It’s taken on many forms and variations over the years, but it’s certainly a well-loved dish that has become a traditional comfort dish all around the world.

Other Stroganoff Recipes

We have made a few other versions of this recipe over the years that you may be interested in:

• One Pot Beef Stroganoff
• One Pot Chicken Stroganoff

How to thicken beef stroganoff?

If you find that the dish isn’t thick enough, I would suggest mixing together some 1 teaspoon of cornstarch with 1/4 cup water and whisking it into the stroganoff while it’s simmering.

Can I cook egg noodles in the Instant Pot?

You absolutely can! We have used egg noodles in this recipe many times.

Can I use other noodles?

Sure, the cooking time may vary a little bit. We have had good success using rotini noodles before.

Can I use a different kind of meat?

As I mentioned before, we use ground beef in this recipe, but you can certainly use other cuts of beef or even chicken.

How should I store the leftovers?

Make sure to store in an airtight container for up to three days in the fridge.

How should I reheat beef stroganoff?

This dish is almost better the next day! You can reheat it in the microwave for 1-2 minutes.

Can beef stroganoff be frozen?

Yes, you can, but I would suggest cooking the noodles fresh and just freezing the sauce and meat.

What kind of mushrooms should I use?

We always just buy whatever sliced variety is on sale at the store, which is usually baby bella. Cremini mushrooms are always nice!

Should there be Worcestershire sauce in this recipe?

Worcestershire sauce is a common ingredient in beef stroganoff, especially when you make the sauce from scratch. Because of the french onion soup that we use, we opted not to include Worcestershire sauce in this recipe.

Can I use cream of mushroom soup?

We don’t recommend this ingredient in this recipe.

Can I use something other than ground beef?

You absolutely can. Ground chicken, ground turkey, or stew meat can be a great option for this recipe.

Why did I get a burn notice?

This is always frustrating. You most likely got this notice because you didn’t scrape all the brown bits off the bottom of the pot before. youput the lid on.

Can beef stroganoff be made without mushrooms?

This is one of my favorite parts, but I know some people can’t stand them! So if you’re one of those people, yes, you can skip them.

Can beef stroganoff be made without sour cream?

I would strongly recommend using some kind of creamy mixture like sour cream. Greek yogurt is a good alternative.

Can you freeze beef stroganoff without noodles?

Yes.

Can this be made in a slow cooker?

Yes. I would brown the meat beforehand and cook with all the ingredients except for the noodles on low for about four hours. Add the egg noodles for the last 30 minutes or so.

Instant Pot Ground Beef Stroganoff

Yield: 6

Instant Pot Ground Beef Stroganoff is a hearty and flavorful meal that combines ground beef, mushrooms, onions, and a creamy sauce made with sour cream. It is cooked in one pot in just minutes, making it an easy and satisfying dinner option.

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Ingredients

• 2 Tablespoon olive oil
• 3/4 lb ground beef
• 1/2 cup chopped red Onion
• 1 Tablespoon garlic
• 4 ounces sliced mushrooms
• 2 10.5 ounce cans Campbell’s Condensed French Onion soup
• 2 cups of water
• Salt, to taste
• Pepper, to taste
• 1 Tablespoon cornstarch
• 3/4 bag Egg noodles
• 1/2 cup sour cream or greek yogurt

Instructions

1. Spray the Instant Pot interior with cooking spray. Set to saute.
2. Drizzle about a Tablespoon of cooking oil (I used olive) and brown ground beef or turkey, onion, and garlic.
3. Drain excess grease and return to pot.
4. Add mushrooms with saute for another minute or two.
5. Add water, onion soup, and salt and pepper. Mix. Whisk in cornstarch
6. Add noodles.
7. Place lid on Instant Pot.
8. Set to high pressure for 6 minutes.
9. After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
10. Stir in sour cream until combined.
11. Top with parsley and enjoy.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 59mgSodium: 173mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 19g

We hope that you enjoy this Instant Pot beef stroganoff recipe. It’s a classic beef stroganoff that the entire family will enjoy with it’s amazing flavor – and it is done in a fraction of the time with pressure cooking! The sour cream sauce is absolutely delicious and it’s filled with classic flavors.

More Instant Pot Recipes You May Enjoy:

• Instant Pot Beef Stew
• Easy Homemade Instant Pot Hamburger Helper
• Creamy Instant Pot Chicken Noodle Soup

The post Instant Pot Ground Beef Stroganoff Recipe first appeared on What's in the Pot.

The post Instant Pot Ground Beef Stroganoff Recipe appeared first on What's in the Pot.

Tuxedo Starbucks Hot Cocoa Recipe

Who doesn’t love a delicious cup of hot chocolate? But making it from scratch can be a pain, especially if you don’t have the time or energy.

Agitate: We all know that a nice, hot cup of cocoa is the perfect way to end a long day, but sometimes it’s just too hard to make it from scratch. You have to measure out the right amount of each ingredient, wait for it to heat up and then stir it until it’s perfectly smooth.

Solution: Instant Pot Tuxedo Hot Chocolate is the solution to your cocoa woes. This easy-to-use appliance takes all of the guesswork out of making your favorite drink. With just a few simple steps, you’ll be able to enjoy a steaming mug of creamy hot chocolate in no time at all.

How to Make Tuxedo Hot Cocoa

Ingredients

• 4 cups whole milk
• 2 cups half and half
• ¾ c. milk chocolate chips
• 1 c. of white chocolate
• ¼ c. sugar
• 2 tbsp. cocoa powder
• 1 tsp. vanilla

Instructions

1. Add all ingredients to the Instant Pot. Mix well and then close your lid. Set your Instant Pot on high pressure for 5 minutes.
2. Once your Instant Pot has finished cooking, allow it to naturally release for 15 minutes.
3. Once the time is up, manually release by using a hot pad or towel and pulling the valve toward you to release pressure. Open your lid by twisting it off.
4. Give it another good mix and serve it up in your favorite mug!
5. Top with whip cream, marshmallows, chocolate syrup, crushed-up peppermint candies, or cocoa powder!

What is Tuxedo Hot Chocolate?

This is a scrumptious, rich drink that combines multiple types of chocolate with warmed milk. Starbucks used to have as a regular menu item, which had mocha sauce and white chocolate sauce with steamed milk and other tasty items. This recipe uses cocoa powder instead of espresso to make it more family-friendly, but it is absolutely delicious!

Ingredients for Tuxedo Hot Chocolate

Here is an overview of all the ingredients we use in this recipe!

Whole milk

Using whole milk in this recipe helps deliver a creamier cup of hot chocolate. If you want to be extra indulgent, use half whipping cream and half whole milk!

Half and half

If you’re a coffee drinker or hot cocoa snob you’ll understand why half and half makes every cup better.

Trust me…don’t skimp on the half-and-half!

Chocolate Chips

If you use the mini chocolate chips, you’ll find the chocolate melts more quickly. Feel free to change things up with dark chocolate chips or butterscotch chips too!

White Chocolate

This makes the classic “tuxedo” flavor for the perfect cup of hot chocolate.

Be sure to finely chop the white chocolate OR use white chocolate chips!

White Sugar

Feel free to use brown sugar for a more “toasted” Tuxedo flavor.

But, white sugar is perfectly suitable for this homemade recipe.

Cocoa Powder

We’ve used Aldi brands and store brands in this recipe. We haven’t noticed a huge difference so use whatever is in your pantry!

Real Vanilla

We do encourage you to use real vanilla in this recipe. We avoid imitation at all costs.

Can I use espresso powder instead of cocoa powder?

We have never done this before, but if you are wanting to give an added boost of caffeine to your tuxedo cocoa, you definitely can use espresso powder.

What are some good toppings for this hot cocoa?

Top with whip cream, marshmallows, chocolate syrup, crushed-up peppermint, and cocoa powder.

Can you Freeze Homemade Hot Tuxedo Chocolate?

Absolutely! It makes a hot chocolate slushy drink that’s fun for everyone to enjoy.

Follow the recipe below as normal, then allow the hot chocolate to cool.

Once cooled, place in a freezer-safe container OR two strong gallon bags and freeze until you want to indulge in a frozen treat!

Can I make this hot chocolate recipe dairy free?

We have never attempted this, but you could try using full-fat coconut milk in place of whole milk and a dairy-free half-and-half substitute (both Ripple and Silk have some food options). You will need to find a dairy-free chocolate chip and white chocolate to use as well.

Instant Pot Tuxedo Hot Cocoa

Yield: 5–6 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Instant Pot Tuxedo Hot Chocolate is the perfect winter treat! This delicious hot chocolate is made with rich cocoa, white chocolate, and hot cocoa. The result is a decadent and creamy cup of comfort that will keep you cozy all winter long. The Instant Pot makes it easy to make this indulgent hot chocolate with minimal effort, making it perfect for busy holiday days!

Print

Ingredients

• 4 c. whole milk
• 2 c. half and half
• ¾ c. milk chocolate chips
• 1 c. of white chocolate
• ¼ c. sugar
• 2 tbsp. cocoa powder
• 1 tsp. vanilla

Instructions

1. Add all ingredients to the Instant Pot. Mix well and then close your lid. Set your Instant Pot on high pressure for 5 minutes.
2. Once your Instant Pot has finished cooking, allow it to naturally release for 15 minutes.
3. Once the time is up, manually release by using a hot pad or towel, and pulling the valve toward you to release pressure. Open your lid by twisting off.
4. Give it another good mix and serve up in your favorite mug!
5. Top with whip cream, marshmallows, chocolate syrup, crushed up peppermint candies, or cocoa powder!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 528Total Fat: 31gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 165mgCarbohydrates: 53gFiber: 1gSugar: 50gProtein: 12g

In conclusion, the Instant Pot Tuxedo Hot Cocoa is a delicious and easy-to-make beverage that will delight anyone who enjoys the sweet taste of cocoa. Not only does it have an indulgent chocolate flavor, but it also has a hint of vanilla that adds a layer of depth. Additionally, the convenience of making it in your Instant Pot means you can quickly prepare hot cocoa for yourself or share it with friends and family. Try out this recipe today for an unforgettable hot cocoa experience!

The post Instant Pot Starbucks Tuxedo Hot Chocolate first appeared on What's in the Pot.

The post Instant Pot Starbucks Tuxedo Hot Chocolate appeared first on What's in the Pot.

Cornbread is a classic comfort food that’s perfect for any occasion. It’s especially delicious when served warm with butter and honey. But cornbread can be tricky to make – until now!

With this easy Instant Pot Cornbread recipe, you’ll have fool-proof cornbread in no time!

Plus, it’s so quick and easy to make that you’ll be able to enjoy this delicious dish year-round. So don’t wait – give this recipe a try today!

Ingredients

• 1 1/2 cups all-purpose flour 
• 2/3 cup sugar
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 2 eggs
• 1/3 cup canola oil
• 3 1/2 tablespoons melted butter

Instructions

1. In a medium-sized bowl, mix together flour, sugar, cornmeal, baking powder, and salt.
2. In another bowl, mix together the remaining ingredients. 
3. Stir the wet into the dry ingredients and mix until combined. 
4. Spray an Instant Pot bundt pan or springform pan. 
5. Pour the mixture into the pan. Cover with tin foil.
6. Place 1 cup of water in the bottom of the Instant Pot. 
7. Place the trivet on top of the water and then the pan on top of the trivet. 
8. Set Instant Pot to manual high pressure for 45 minutes. 
9. Once the timer goes over, let the pressure release naturally for 5 minutes, and then quick pressure release the rest. 
10. Carefully remove from the Instant Pot, pop out of the pan, slice and serve!

How to make fluffy cornbread in the Instant Pot

Nothing says country-style cooking like cornbread. I love when cornbread is moist, fluffy and not crumbly.

Nothing beats putting a slab of butter on a hot piece of cornbread and watching it melt and soak into the cornbread. With this Instant Pot recipe, you are only a few steps away from the perfect fluffy cornbread that will take you back to your childhood!

What does cornbread go well with?

The tastiest and most simple way to eat cornbread is to put a slab of butter on top of it or even a drizzle of honey. It is so so good! You can eat it with some jams or jelly because it is such a versatile side dish.

Cornbread also pairs well with barbecued meats like ribs, brisket, pork, and steak. It’s also great with baked beans, hearty soups, stews, and chili. Any menu item that you would have with dinner rolls or other bread will go perfectly with cornbread. It seriously is a family favorite with many dishes.

How to make moist cornbread?

The tricky part about making cornbread is that you don’t want your cornbread to be too crumbly. Since cornmeal doesn’t have enough gluten to hold it together, you need to have the right balance of flour and cornmeal. Adding eggs and buttermilk will also keep the cornbread light, fluffy and moist. We’ve got you covered though! All the ingredients you need to make the perfect cornbread is in this recipe.

What if you make extra? How can you save it?

If fresh baked cornbread is stored in an airtight container, it can last 1-2 days at room temperature on your counter. If you need it to keep for longer, you can put that airtight container in the fridge for up to 7 days. You can also freeze it for a longer period of time, but the taste and texture will not be as good as when it is fresh.

When heating it up, you can either put it in the microwave for a few seconds or you can heat it in the oven for about 10-15 minutes at 350° F.

Why should I make cornbread in an Instant Pot?

Instant Pots are great for a no-mess kitchen since everything is done in a single pot. You only have one thing to clean when you are done!

Instant Pots are also great with keeping moisture in the pot which can give you a nice moist piece of cornbread. Instant Pots are so versatile and can be the biggest life-saver in your kitchen.

This is also helpful for when you are cooking lots of different things in your kitchen, and the oven is occupied!

And honestly – this is the most moist and delicious cornbread ever. Much better results than from in the oven!

What Type of Pan Should I Use for Instant Pot Corn Bread?

Selecting the right size pan is essential for this recipe. It can be tricky to know what pans you can use in the Instant Pot, and which ones will even fit into the Instant Pot.

I use a 7-inch bundt pan, and it fit perfectly into my 6-quart Instant Pot. A springform pan would work as well – just make sure you get the right sized pan for your Instant Pot!

Why Do You Put Tin Foil Over the Batter?

This is simply to prevent the moisture from the water in the bottom of the Instant Pot from gathering on top of the bread. If you try to avoid using tin foil and you don’t mind your bread getting a little wet, you can skip it.

Instant Pot Cornbread Recipe

Yield: 10 slices

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Looking for a delicious and easy cornbread recipe? Look no further than this Instant Pot Cornbread Recipe! It's simple to make and perfect for a quick weeknight meal. Plus, it's gluten-free and vegan-friendly, so everyone can enjoy it! So don't wait any longer - give this recipe a try today!

Print

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup sugar
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 2 eggs
• 1/3 cup canola oil
• 3 1/2 tablespoons melted butter

Instructions

1. In a medium-sized bowl, mix together flour, sugar, cornmeal, baking powder, and salt.
2. In another bowl, mix together the remaining ingredients. 
3. Stir the wet into the dry ingredients and mix until combined. 
4. Spray an Instant Pot bundt pan or springform pan. 
5. Pour the mixture into the pan. Cover with tin foil.
6. Place 1 cup of water in the bottom of the Instant Pot. 
7. Place the trivet on top of the water and then the pan on top of the trivet. 
8. Set Instant Pot to manual high pressure for 45 minutes. 
9. Once the timer goes over, let the pressure release naturally for 5 minutes, and then quick pressure release the rest. 
10. Carefully remove from the Instant Pot, pop out of the pan, slice and serve!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 49mgSodium: 359mgCarbohydrates: 34gFiber: 1gSugar: 15gProtein: 5g

Other Recipes You May Enjoy:

• Instant Pot Beef Stew
• Instant Pot Ham and Cheddar Soup
• Instant Pot Tomato Soup

So, there you have it! An easy and delicious recipe for Instant Pot cornbread that is sure to please everyone.

Give it a try and let us know how it turned out in the comments below. Enjoy!

The post Easy Instant Pot Cornbread first appeared on What's in the Pot.

The post Easy Instant Pot Cornbread appeared first on What's in the Pot.

Pressure Cooker Chicken Noodle Soup

Do you want an easy, delicious, and comforting soup that’s perfect for chilly winter days? This creamy Instant Pot chicken noodle soup is just what you need! It’s simple to make and can be ready in just minutes. Plus, it’s loaded with flavor and will warm you up from the inside out. So go ahead and give it a try – your family is sure to love it!

Ingredients

• 8 cups chicken broth
• 1 can cream of chicken soup
• 2 cups rotisserie chicken, or grilled chicken strips
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 8 ounces mushrooms
• 2 teaspoons Italian seasoning
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 16 ounces dry rotini or egg noodles

Instructions:

1. Whisk together chicken broth and chicken soup in the Instant Pot bowl.
2. Add in the remaining ingredients.
3. Cook on high manual for 7 minutes.
4. Quick Pressure release.
5. Serve.

I really think my favorite thing to make in the Instant Pot is soup. For some reason, it just seems SO much easier than making it on the stove. And the flavor just tastes so much more delicious. 

Chicken noodle soup is a family favorite in the Barker family. When my dad was growing up, they would serve it over mashed potatoes. Have you ever heard of that? It sounded bizarre to me at first, but we tried it at a family Christmas party a few years ago, and it was absolutely DELICIOUS. Definitely try it out sometime. 

We made this recently for my parents and grandpa, and everyone thought it was really delicious. I’m not sure I’ll ever make it on the stove top again!

Notes on This Recipe:

• I highly recommend getting a rotisserie chicken from the store for this recipe. The best price is going to be at Costco or Sam’s Club for sure. I just think it makes the recipe even easier – I usually will buy one rotisserie chicken, shred it, and use it for two different meals (for instance, last week I made this chicken noodle soup and the delicious Easy Buffalo Chicken Pasta Bake)
• I know that rotini noodles aren’t the “traditional” noodles for a chicken noodle soup, but I just like the texture better. However, you can absolutely use egg noodles. I think it would be fun to try my Grandma’s famous homemade egg noodles as well. 
• If you want this soup to be extra creamy, you can add an extra can of cream of chicken soup.
• If your Instant Pot doesn’t have a soup setting, you should be fine just setting it on manual for the same amount of time.

Tools Use for this Recipe: 

For this recipe, you obviously need an Instant Pot. I personally have a 6 quart 7-in-1 multi cooker (this one is a little newer than mine, but it’s pretty much the same). 

Beyond that, you really just need a ladle to scoop the soup into bowls!

Sides for This Recipe: 

Rolls are definitely a must with chicken noodle soup. Here are a few different bread recipes that would go well with this soup:

• The AMAZING Legendary Lion House Rolls Recipe
• The BEST Quick Dinner Rolls Recipe
• Easy Garlic Knots

This recipe has some veggies in it, but you could easily add more to make it a little bit more hearty. A lot of people like celery, but it’s not my favorite, so I leave it out!

Creamy Chicken Noodle Soup

Yield: 8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This instant pot chicken noodle soup is easy and creamy - absolutely delicious!

Print

Ingredients

• 8 cups chicken broth
• 1 can cream of chicken soup
• 2 cups rotisserie chicken, or grilled chicken strips
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 8 ounces mushrooms
• 2 teaspoons Italian seasoning
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 16 ounces dry rotini or egg noodles

Instructions

1. Whisk together chicken broth and chicken soup in the Instant Pot bowl.

1. Add in the remaining ingredients.
2. Cook on high manual for 7 minutes.
3. Quick Pressure release.
4. Serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 1441mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 24g

This creamy chicken noodle soup is the perfect comfort food for a chilly day. It’s easy to make in your Instant Pot, and it’s packed with flavor. Give this recipe a try next time you’re looking for a cozy meal that the whole family will love. 

Other Recipes You May Enjoy:

• Instant Pot Chicken, Potaotes and Carrots
• Instant Pot Beef Stew
• Zuppa Toscana Soup

The post Creamy Instant Pot Chicken Noodle Soup first appeared on What's in the Pot.

The post Creamy Instant Pot Chicken Noodle Soup appeared first on What's in the Pot.

If you’re looking for an easy and delicious way to make cranberry sauce, look no further than your Instant Pot! This 4-ingredient recipe is simple and quick, perfect for those busy holiday weekends.

Best of all, the end result is a sweet and tart sauce that pairs perfectly with everything from turkey to ham. Give it a try this year!

We are all about easy recipes – especially for the holidays! You will LOVE this easy Instant Pot cranberry sauce – everyone will be asking you for the recipe! This is one of our favorite uses for an electric pressure cooker during the holiday season.

One of the best parts of the holiday season is the traditional food that seems to only make its way around during the months of November or December.

To me, no Thanksgiving dinner is complete without cranberry sauce. Leftover cranberry sauce is also so so good in classic post-Thanksgiving dinner turkey sandwiches.

This is the best cranberry sauce is – and it’s really one of those fool-proof recipes that is a show stopper. It is great because it’s quick, easy and it gives you time to work on other Thanksgiving dinner prep things your busy schedule requires of you.

Just put all of the ingredients in the pot, cook for a few minutes, mash up the cranberries and saute it for a few more minutes and you’re done. It features fresh cranberries, cinnamon, nutmeg, and some sugar. Pressure cooker cranberry sauce will definitely become a staple in your holiday celebrations!

In a rush? Check out our tips on how to make canned cranberry sauce taste homemade.

Ingredients

• 8 ounces cranberries, washed and dried
• 3/4 cup water
• 3/4 cup sugar 
• Cinnamon and nutmeg (about 1 teaspoon of each)

Instructions

1. Place cranberries, water, sugar, and cinnamon and nutmeg in the Instant Pot.
2. Set Instant Pot to two minutes of manual high pressure – make sure it is turned to the sealing position.
3. Once the timer goes over, do five minutes of natural pressure release and switch the venting to position to quick release the remaining pressure.
4. Mash up the cranberries until desired consistency.
5. Turn Instant Pot to low saute and let boil/simmer for a few minutes, stirring the entire time with a wooden spoon.
6. Remove from Instant Pot and let cool. If it cools to room temperature, you’ll need to remix it if it becomes to solid.

Why do we eat Cranberry Sauce at Thanksgiving?

Did you know that cranberries are one of only three commercially-produced fruits that are native to North America? Although they wouldn’t have had sweetened cranberries like we enjoy today, it is believed that the Pilgrims and the Native Americans would have eaten this at the first Thanksgiving feast back in the 1600s.

Native Americans started making cranberry sauce in the mid-to-late 1700s and it was simply made with sugar and water. They would accompany their game meat with cranberry sauce as we do now with Thanksgiving dinner. It has since become a staple Thanksgiving food for many families. You can learn more about the history of cranberry sauce HERE.

How to eat Cranberry Sauce with Thanksgiving food

This is completely up to you depending on how much you like cranberry sauce. Confession time… when I was younger, I hated cranberry sauce. I thought it was so weird when my family would eat it with their turkey or even by itself. However, I have since grown to really enjoy cranberry sauce that I almost eat it with everything on the Thanksgiving dinner plate.

Since the taste of cranberry sauce can be strong sometimes, I like to put a little bit of it on my fork and then scoop up some turkey and eat both together. It complements the turkey perfectly. It’s also quite good when you eat it with stuffing too. Some people also just eat it by itself like its own side dish. I’ve even heard of some people eating it with their mashed potatoes.

Let’s be honest though, your Thanksgiving plate is going to be stuffed and everything will end up mixing together. I think that’s the best part of the meal.

What to do with leftover Cranberry Sauce

There are so many good things about Thanksgiving that I love. Thanksgiving leftovers is definitely near the top of that list! I love putting leftover cranberry sauce in turkey sandwiches along with some mayonnaise, mustard and cheese.

Some other ideas include using it as jam on toast or bagels, mixing it with your yogurt or pairing it with leftover turkey meat. This website gives many more ideas that you can use so you don’t let that precious cranberry sauce go to waste.

4-Ingredient Instant Pot Cranberry Sauce

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This classic Thanksgiving side dish is simple and delicious. This Instant Pot Cranberry Sauce recipe adds sweetness to your favorite Thanksgiving food. There is nothing better than some delicious homemade cranberry sauce to round out your holiday meal.

Print

Ingredients

• 8 ounces cranberries, washed and dried
• 3/4 cup water
• 3/4 cup sugar
• Cinnamon and nutmeg (about 1 teaspoon of each)

Instructions

1. Place cranberries, water, sugar, and the cinnamon and nutmeg in the Instant Pot.
2. Set Instant Pot to two minutes of manual high pressure.
3. Once the timer goes over, quick pressure release the pressure.
4. Mash up the cranberries until desired consistency.
5. Turn Instant Pot to low saute and let boil/simmer for a few minutes, stirring the entire time.
6. Remove from Instant Pot and let cool. If it cools long enough, you'll need to remix it if it becomes to solid.

What are some variations for this recipe?

You can add walnuts if you want. You can also use fresh orange juice or cranberry juice instead of water for a different taste. You can add an orange peel or orange zest for an extra dimension and make it taste way better than the canned stuff. A little bit of lemon juice can ask a bit of a zing, too.

Where can I buy cranberries?

Cranberries can be a seasonal option. During the holiday season, you can usually find them in most grocery stores in the fruit and vegetable aisle.

Can I decrease the amount of sugar in this recipe?

You can do this if you are wanting to cut back on the sugar. Cranberries can be tart, though, so make sure you don’t eliminate all of it!

When should I serve cranberry sauce?

It is most often served for Thanksgiving and Christmas dinner. It’s a delicious winter side dish, though, so you can easily serve it all winter lung with other easy meals.

Can I use a cinnamon stick instead of powdered cinnamon?

Yes, you could add one cinnamon stick to the pot instead of powdered cinnamon. Don’t forget to take it out!

How long does cranberry sauce last?

When placed in an air-ght container, you can put leftover cranberry sauce in the fridge for up to 10 to 14 days. You can also freeze it if you’d like.

Can I use canned cranberry sauce?

We don’t recommend using canned cranberry sauce for this recipe.

More Recipes You May Enjoy

• Instant Pot Peppermint Cheesecake
• Instant Pot Tuxedo Hot Chocolate
• Instant Pot Mashed Potatoes

Give this 4 ingredient instant pot cranberry sauce recipe a try for your next holiday meal! It’s so simple and straightforward, you can’t go wrong.

Your guests will be impressed with how delicious and homemade it tastes, without all the fuss.

So save yourself some time this holiday season and give this recipe a try. You’ll be glad you did!

The post Easy Instant Pot Cranberry Sauce – With Fresh Cranberries! first appeared on What's in the Pot.

The post Easy Instant Pot Cranberry Sauce – With Fresh Cranberries! appeared first on What's in the Pot.

Do you have an Instant Pot? If so, you’re probably wondering what all the fuss is about.

This amazing little appliance can do a million things, and one of them is making delicious turkey stock!

This easy Instant Pot turkey stock recipe is perfect for Thanksgiving or any time you need to use up leftover turkey.

With just a few simple ingredients, you can have a big pot of stock ready in no time! So give your Instant Pot a try and make some stock today – it’s definitely worth it!

Turning leftover turkey or chicken into stock is a great way to produce a cooking base far tastier and healthier than what you can buy in the store. And because you probably have all the ingredients on hand, it’s practically free. You can even use scraps from cooking, like the tops of celery, carrot peels, and leftover onions. Making stock in the Instant Pot will save you time and money, so what’s not to love!

Ingredients

• Carcass from turkey or chicken, as much as fits easily into the Instant Pot
• One onion, chopped, no need to peel
• Two or three carrots, chopped to fit into pot
• Other veggies like celery, optional
• Handful of thyme
• Two to three bay leaves
• Half head garlic, optional
• 1 tablespoon salt
• 1 tablespoon peppercorns
• Up to 3 quarts water, being careful not to pass the 2/3 fill line

Step-by-Step Instructions

1. Using leftover carcass or bones, pick off any meat you want to use for other purposes. Cut to size to fit into the pot.
2. Add veggies, herbs to fit around the carcass.
3. Cover with cold water, up to 3 quarts (12 cups) or up to the 2/3 fill line.
4. Set timer for 45 minutes, close the top, seal the vent, and cook.
5. When cooking is complete, give it at least ten minutes of a natural release, up to half an hour.
6. Strain the stock using a very fine sieve or cheese cloth.
7. Do not remove the gelatin layer at the top of the cooled liquid.
8. Use within five days, or freeze for up to six months.

What’s the difference between broth, stock and bone broth?

Broth, stock, and bone broth are liquids derived from cooking meat in a large volume of water, often with herbs and spices, as well as vegetables, for added flavor. They are somewhat interchangeable, but each has its own place to shine in cooking.

Broth is made from cooking meat bones with vegetables, such as onions, carrots, and other flavorful veggies and herbs – and additional meat thrown in. The meat is often used right away along with the broth, in a good chicken soup for example. It’s also used to cook veggies and meat in, or instead of water in rice or potato recipes.

Stock is made from leftovers, by cooking the carcass for a long time in the water with herbs, spices, and flavorful veggies. This makes an excellent gravy base, or as a base for a hearty winter soup. Stock contains more calories, but it also has more vitamins, minerals, and protein. Its silky texture comes from the gelatin that is released from the bones and collagen over the long cooking time.

Bone broth is also derived from cooking meat in water. Bone broth simmers for the longest time, which allows the bones to fully release their flavor and collagen-based protein. People love drinking bone broth as a soothing beverage in the winter or when sick, or used as the base for gravies and other rich sauces and hearty soups.

How long does homemade stock last?

When properly stored in an airtight container, a homemade stock should last about four days in the refrigerator. It can last in the freezer for about six months.

Can you freeze turkey stock?

Yes! This is probably the best way to store your homemade stock unless you are using it right away. It’s probably easiest to freeze in 1-2 cup portions in freezer-safe containers, such as glass jars (like mason jars) or a freezer bag that’s laid flat to freeze. These Souper Cubes are specifically designed for soups and broths, and they are a great way to store them for later! You could also freeze in smaller portions in an ice cube container.

This gelatin looks unappetizing, but it’s got so much of the flavor, so don’t toss it!

Can I do this with chicken bones instead?

Yes, you could use a chicken carcass instead.

How do I make stock in the Instant Pot?

Making stock or broth on the stove can be an hours-long process, and it steams up the kitchen, takes up space, and can make a mess if you’re not careful. Making it in the Instant Pot is an excellent alternative. You can make it in a fraction of the time, easier, and cleaner.

Take the carcass and pick off all the meat you intend to use in other ways. Break it into smaller pieces by cutting off the legs, and breaking the spine if needed. Kitchen scissors work wonders for this task.

Add the carcass to the Instant Pot, along with a quartered onion, some chunks of carrots, celery, and other flavorful veggies if you want. Add fresh herbs like thyme, bay leaves, or rosemary, and salt and peppercorns. There is no need to peel the carrots or onion, just cut them into chunks for easier fitting into the pot.

Cover with water up to the top of the carcass, or to the fill line in the Instant Pot, whichever is lower. Seal, set to high pressure for 40 minutes, and allow at least ten minutes for a natural release before opening with a quick release.

Allow the stock to cool enough to handle, and strain using a fine-mesh strainer or cheesecloth into a large bowl. This removes the impurities and small bits of meat, veggies, and herbs to give you a smooth, even texture.

What is the best way to use turkey carcass stock?

There are lots of easy recipes you can use turkey stock in – really, anything that you might use chicken stock in, suck as a turkey noodle soup.

How long do leftover turkey bones last?

If you are making stock from leftover turkey bones, it’s best to do it right after dinner or put the bones in the fridge. Leaving turkey leftovers out for a long time can lead to spoilage or food-born bacteria taking hold.

The longer you cook the bones, the more rich and flavorful the stock will be. If you cook the bones for two hours, it will be a rich bone broth.

Strain the liquid, but don’t skim off the filmy layer that rises to the top as it cools. This is the gelatin that adds flavor, smoothness, and protein.

Store the stock in your fridge for up to five days, or freeze for six months. It helps to freeze it in smaller portions, about one or two cups each, so that they are ready to use when you need them.

How high can I fill my Instant Pot?

Do not fill the pot beyond the 2/3 fill line. Once you add the turkey, you can fill in the cracks and crevices with the veggies.

Easy Instant Pot Turkey Stock Recipe

Yield: 6 Cups

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

There are many reasons to make turkey stock, but the most popular reason is for soup. Making your own stock means you know what’s in it and how healthy it is. It also means you can tailor the flavors exactly how you want them! This Instant Pot Turkey Stock Recipe will help kick off your next great soup-making adventure. Homemade stock is a great way to use up leftover turkey carcass!

Print

Ingredients

• Carcass from turkey or chicken, as much as fits easily into the Instant Pot
• One onion, chopped, no need to peel
• Two or three carrots, chopped to fit into pot
• Other veggies like celery, optional
• Handful of thyme
• Two to three bay leaves
• Half head garlic, optional
• 1 tablespoon salt
• 1 tablespoon peppercorns
• Up to 3 quarts water, being careful not to pass the 2/3 fill line

Instructions

1. Using leftover carcass or bones, pick off any meat you want to use for other purposes. Cut to size to fit into the pot.
2. Add veggies, herbs to fit around the carcass.
3. Cover with cold water, up to 3 quarts (12 cups) or up to the 2/3 fill line.
4. Set timer for 45 minutes, close the top, seal the vent, and cook.
5. When cooking is complete, give it at least ten minutes of a natural release, up to half an hour.
6. Strain the stock using a very fine sieve or cheesecloth.
7. Do not remove the gelatin layer at the top of the cooled liquid.
8. Use within five days, or freeze for up to six months.

More Recipes You Might Enjoy:

• Instant Pot Turkey Breast
• Instant Pot Pot Roast
• Instant Pot Chicken Alfredo

If you are looking for easy use for leftover bones from your holiday turkey, you definitely should consider making this delicious stock! It’s a fantastic way to get the most use out of your turkey.

The post Easy Instant Pot Turkey Stock Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Turkey Stock Recipe appeared first on What's in the Pot.

Instant Pot Sausage Stuffing Recipe

Ah, stuffing.

If you’re looking for an easy and delicious stuffing recipe, look no further than this addictive Instant Pot stuffing! It’s perfect for Thanksgiving or any other holiday feast.

Plus, it’s so easy to make that you’ll want to make it all the time!

Trust me, this stuffing is sure to become a family favorite. So don’t wait – give it a try today!

Ingredients

• 1 lb ground sausage 
• 6 celery stalks, diced (I was sent Dandy Celery from Dandy Fresh Produce, and it is truly the best celery I’ve ever had!)
• 1/2 cup white onion, diced
• Butter – 2 tbsp
• 1/2 cup Dried Cranberries 
• 1 lb of stuffing mix (I used the Williams Sonoma Foccacia Stuffing Mix)
• 4 cups of chicken broth
• 2 cups of water

Instructions

1. Turn Instant Pot to saute and brown and crumble the sausage.
2. Add in butter, celery, and onion and saute until soft.
3. Mix in dried cranberries.
4. Add in stuffing mix and chicken broth. Mix.
5. Spoon the stuffing mixture into an Instant Pot-safe dish.
6. Place trivet in the bottom of the Instant Pot and pour two cups of water in.
7. Place dish on top of trivet.
8. Set Instant Pot to 10 minutes on manual high pressure.
9. Once timer goes off, quick pressure release all the pressure.
10. Crisp with the CrispLid or in the oven on a broiler setting.

A few things to keep in mind

When making this in the Instant Pot, you have to use the Pot-in-pot method. Otherwise, you will end up with a burn notice (and a burned pot).

Trust me – I learned the hard way.

If you have a bundt pan that will fit into your Instant Pot, that can be a good option (here are a bunch that would work).

Otherwise, a glass pyrex bowl is what I used!

This recipe below makes A LOT – and if you make it as stated, you will likely have to do two rounds of cooking in the Instant Pot and then combine it all together in some kind of baking/serving dish.

If you are serving a smaller crowd, you can easily half this recipe, which would serve around seven people.

I also used the Mealthy CrispLid on top of my instant Pot to crisp it up a little bit and absorb some of the liquid toward the end. This worked perfectly (and if you want one, use the code CLARKSCONDENSED for $10 off orders of $59.95 or more).

HOWEVER, if you don’t have a CrispLid, once you’ve transferred everything to a baking/serving dish, just put it under the broil for a minute or two.

Variations

You can add whatever you’d like to your stuffing. In our recipe below, we added celery, onion, sausage, and cranberries. Here are a few other ideas:

• Mushrooms
• Carrots
• Nuts (slivered almonds are always a favorite!)
• Use a different kind of broth than chicken
• Sliced sausage (apple chicken sausage would be delicious!)
• Cream of mushroom or cream of chicken for a creamier consistency
• Hot ground sausage

What stuffing mix should I use?

That is up to you. I used one that used Foccacia from Williams Sonoma. I recommend getting one that has larger cubes of bread.

Can I use my own bread?

Sure! You can dry out your bread of choice and season it – I definitely recommend using sage!

Do I have to use sausage?

No, you can omit that if you like. I think it’s rather tasty, though!

How can I reheat this stuffing recipe?

Here is a great tutorial on how to reheat stuffing without drying it out.

Can stuffing be frozen?

Yes. Freeze in small portions in a freezer-safe container for up to three months.

Can you make this the day before?

Yep! Just refrigerate in an air tight container and reheat the next day.

How much stuffing should I make?

This recipe makes about 10 cups. I typically suggest 1/2 cup per person, so you can adjust the recipe based on that.

What kind of sausage did you use for this recipe?

I just used Market Pantry mild ground sausage!

Be aware that if you make this recipe as written, you will need to do two batches of pressure cooking.

Makes 10 cups (about 20 servings)

Instant Pot Dressing Recipe

Addictive Instant Pot Stuffing

Yield: 10 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Instant Pot stuffing recipe will leave everyone asking for the recipe as it takes center stage at your next gathering. Filled with sausage, cranberries, onions, and celery – you’ll definitely be wanting seconds!

Print

Ingredients

• 1 lb ground sausage
• 6 celery stalks, dice
• 1/2 cup white onion, diced
• Butter – 2 tbsp
• 1/2 cup Dried Cranberries
• 1 lb of stuffing mix (I used the Williams Sonoma Foccacia Stuffing Mix)
• 4 cups of chicken broth
• tap here
• 2 cups of water

Instructions

1. Turn Instant Pot to saute and brown and crumble the sausage.
2. Add in butter, celery, and onion and saute until soft.
3. Mix in dried cranberries.
4. Add in stuffing mix and chicken broth. Mix.
5. Spoon the stuffing mixture into an Instant Pot-safe dish.
6. Place trivet in the bottom of the Instant Pot and pour two cups of water in.
7. Place dish on top of trivet.
8. Set Instant Pot to 10 minutes on manual high pressure.
9. Once timer goes off, quick pressure release all the pressure.
10. Crisp with the CrispLid or in the oven on a broiler setting.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 443mgCarbohydrates: 26gFiber: 7gSugar: 10gProtein: 4g

This Instant Pot Sausage Stuffing is the perfect holiday side dish! It’s packed with flavor and can be made in just minutes. Whether you’re hosting a large group or looking for a simple recipe to make ahead of time, this stuffing will not disappoint.

Give it a try this holiday season and let us know what you think!

Other recipes you may enjoy:

• Instant Pot Chicken and Dumplings
• Instant Pot Beef Stew
• Instant Pot Ham and Cheddar Soup

The post Addictive Instant Pot Stuffing Recipe first appeared on What's in the Pot.

The post Addictive Instant Pot Stuffing Recipe appeared first on What's in the Pot.

Are you looking for an easy and delicious Instant Pot recipe? Look no further than this BBQ pulled pork. With just a few simple ingredients, you can have a crowd-pleasing dish that’s perfect for any gathering. Plus, the Instant Pot makes it so simple and convenient – you’ll love how quick and easy it is to prepare!

BBQ Pulled Pork has become one of our favorite meals. It is our go-to dish to serve for family and friends because it goes a long a way and easily serves a crowd.

And did I mention it’s delicious? Oh boy does it taste good! We recently perfected our Instant Pot method for making Pulled Pork and it is easy to make and turns out sweet and tender every time.

What is BBQ Pulled Pork?

Pulled Pork is a typical American barbecue dish. You can make it using a pork butt or pork shoulder and it can be slow-smoked over wood, or made in your slow cooker or Instant Pot.

There are so many flavor combinations to make BBQ Pulled Pork delicious. You can make it sweet and savory, a little spicy or as mild as you would like.

How do you pick a good pork butt?

You can find a pork butt at your local grocery store in the meat section. Look for a pork butt with a smooth, firm white fat cap and a fair amount of fat mixed within the meat. It should be a reddish-pink color with coarse grain.

What rub should you use for pulled pork?

The possibilities are endless when it comes to rubs, seasonings and dressings that you can add to your pulled pork recipe.

It really depends on what kind of flavor you are wanting.

Here is an example of a tradition rub that would be a good one to experiment with:

• 1/2 cup brown sugar
• 1/4 cup smoked paprika sweet is also fine
• 2 tbsp coarse salt
• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp cracked black pepper
• 1 tbsp mustard powder
• 2 tbsp ground cumin
• 1/2 tsp cayenne pepper

How to make BBQ Pulled Pork in the Instant Pot

First, gather all your ingredients. Here is what you’ll need:

• 5-7 lb pork butt
• Rub of choice
• 2 cups apple cider
• 1 tablespoon liquid smoke
• BBQ sauce
• Oil for searing

Instructions

1. Season of pork butt with rub generously on all sides.
2. Cut pork butt into chunks
3. Turn Instant Pot to medium sauté and add oil.
4. Once heated, sear meat on all sides.
5. Add all the pieces of meat with the apple cider and liquid smoke to the Instant Pot.
6. Cook on manual high pressure for 90 minutes. Let all the pressure naturally release.
7. Remove pork from the pot and pull apart.
8. Toss with BBQ sauce.

Instant Pot BBQ Pulled Pork

Yield: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Making BBQ Pulled Pork has never been easier. Make Instant Pot Pulled Pork and be amazed at how tender and delicious it comes out.

Print

Ingredients

• 5-7 lb pork butt
• Rub of choice
• 2 cups apple cider
• 1 tablespoon liquid smoke
• BBQ sauce
• Oil for searing

Instructions

1. Season of pork butt with rub generously on all sides.
2. Cut pork butt into chunks
3. Turn Instant Pot to medium sauté and add oil.
4. Once heated, sear meat on all sides.
5. Add all the pieces of meat with the apple cider and liquid smoke to the Instant Pot.
6. Cook on manual high pressure for 90 minutes. Let all the pressure naturally release.
7. Remove pork from the pot and pull apart.
8. Toss with BBQ sauce.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 5390Total Fat: 376gSaturated Fat: 138gTrans Fat: 0gUnsaturated Fat: 201gCholesterol: 1707mgSodium: 1379mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 459g

How do you serve BBQ Pulled Pork?

Pulled pork can be served on a bun as a sandwich or you could serve it plain, in a salad or use it for tacos or nachos.

Pulled Pork is delicious paired with cole slaw, fries, rolls, mac and cheese or any other picnic or barbecue foods.

How do you reheat Pulled Pork?

Chances are you may have leftovers! If you do, place them in an airtight container in your refrigerator for 3-5 days.

You can freeze cooked pulled pork, too. Place in a freezer bag- make sure you release any extra air- and then put in your freezer. You will want to consume frozen leftovers within three months.

To reheat frozen pulled pork, take the bag out of the freezer several hours ahead of time if possible and either place in the fridge or on your counter- depending on how soon you need it to be thawed.

You can then place it in the oven or microwave and heat until warmed through.

As you can see, this dish is not only easy to make, but it’s also packed with flavor. And because the Instant Pot does all of the work for you, it’s a great option for a weeknight meal.

So if you’re looking for an easy and delicious recipe, give this one a try. I think you’ll be glad you did!

Here are other Instant Pot Recipes you may enjoy:

• Easy Instant Pot Baked Beans
• Instant Pot Roast Beef
• Instant Pot Lasagna

BBQ Pulled Pork has never been easier to make. Try making it in your Instant and be amazed at how tender and delicious it comes out!

The post Easy Instant Pot BBQ Pulled Pork first appeared on What's in the Pot.

The post Easy Instant Pot BBQ Pulled Pork appeared first on What's in the Pot.

Instant Pot Carrots

I admit I find it hard to get my vegetables sometimes. It’s not that I don’t like them- I just forget to add them to our menu each week.

Sometimes it is easier to just get the main dish put together and call it good.

But that being said- I am trying to do better about having more well-rounded meals for my family. And I recently made these glazed carrots using my instant pot and it has been a game-changer!

First of all, I love my instant pot for many reasons- but mostly because it makes things so much faster and easier.

I don’t really have an excuse to forget about the veggies anymore.

And to be honest- since making this instant pot carrots recipe- I am going to find more excuses to make them because they are that good!

Ingredients

• 16 ounces baby carrots
• 1/4 cup salted butter
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• ground pepper
• 1 teaspoon Thyme

Instructions

1. Pour 1 cup of water in the bottom of the Instant Pot.
2. Place steamer basket in the Instant Pot.
3. Place carrots in the basket and add other ingredients.
4. Place lid on top of the Instant pot and set to sealing.
5. Set for manual high pressure for between 3 and 5 minutes depending on how soft you want the carrots.
6. When the timer goes over, quick pressure release all the pressure.
7. Set Instant Pot to saute and let the sauce thicken a little bit (it won’t get very thick)
8. Remove carrots and drizzle with the desired amount of sauce.

What Can I Serve With This?

Because this is a vegetable you can pretty much serve it along with any entree.

They are a little sweeter so I would consider that when planning your menu.

Our family enjoys these at every holiday dinner- Easter, Thanksgiving, and Christmas so it does pair well with your classic holiday menus.

Here are a few of our favorite recipes that are tried and true to accompany this yummy dish.

• Easy Ham and Potato, and Cheese Roll-Ups
• Instant Pot Turkey and Gravy
• Beef Stroganoff
• Bacon and Chive Deviled Eggs
• The BEST Cornish Hen

Substitutions

While this recipe is for an instant pot you can make them on the stovetop as well.

Just place the ingredients in a pot or skillet and on medium-high heat and cook until the carrots are tender.

You could also use regular butter in place of salted.

If you prefer to not use baby carrots you can buy large ones and cut them into small pieces.

How do you reheat the carrots?

Simply add them to microwave-safe dish or a pan. Add a little bit of butter and slowly warm, stirring often.

Can you double this recipe?

Yes, you can.

Can I freeze glazed carrots?

Sadly, you really can’t. They will turn to mush when you reheat them.

How do I cut carrots?

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices.

Can I make these Vegan?

You can make them vegan by using vegan butter

Sweet Instant Pot Carrots

Yield: 8

Prep Time: 5 minutes

Total Time: 5 minutes

These carrots in an instant pot are going to turn into your favorite way to eat glazed carrots! They are tender and sweet and so simple to make!

Print

Ingredients

• 16 ounces baby carrots
• 1/4 cup salted butter
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• ground pepper
• 1 teaspoon Thyme

Instructions

1. Pour 1 cup of water in the bottom of the Instant Pot.
2. Place steamer basket in the Instant Pot.
3. Place carrots in the basket and add other ingredients.
4. Place lid on top of the Instant pot and set to sealing.
5. Set for manual high pressure for between 3 and 5 minutes depending on how soft you want the carrots.
6. When the timer goes over, quick pressure release all the pressure.
7. Set Instant Pot to saute and let the sauce thicken a little bit (it won’t get very thick)
8. Remove carrots and drizzle with the desired amount of sauce.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 224mgCarbohydrates: 10gFiber: 2gSugar: 8gProtein: 0g

The post Sweet Instant Pot Carrots first appeared on What's in the Pot.

The post Sweet Instant Pot Carrots appeared first on What's in the Pot.