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October 23, 2022 Instant Pot Side Dish

Creamy Instant Pot Green Bean Casserole with Bacon

Green bean casserole is always popular during the holidays – free up some oven space by making this creamy Instant Pot Green Bean casserole that has bacon bits and cheddar cheese.

Green Bean Casserole in Instant Pot

Thanksgiving is just around the corner, and that means it’s time to start thinking about recipes. This Creamy Instant Pot Green Bean Casserole with Bacon is perfect for Thanksgiving or any other special occasion.

It’s easy to make, and it’s sure to please everyone at the table.

Plus, it’s a great way to use your Instant Pot. So don’t wait – start cooking up this delicious casserole today!

I shared a simple green bean casserole recently, but this Instant Pot green bean casserole is definitely my go-to.

I’ve dressed it up with bacon and cheddar cheese, but if you are more of a purist, you can easily omit that.

With holidays like Thanksgiving and Christmas (where green bean casserole is traditionally served), there are often many dishes that need to be cooked in the oven.

Which is another reason to LOVE the Instant Pot. My philosophy is if I can use the Instant Pot, I should!

Ingredients:

2 tablespoon butter
20 ounces frozen green beans
Salt (about 1 teaspoon – to taste)
Black pepper (about 1 teaspoon – to taste)
1 cup broth – I used Better than Boullion Vegetable broth, but chicken is a great option, too
1 container cream of mushroom soup
1/2 cup bacon bits
1/2 cup milk
1 tablespoon flour
1/2 cup shredded cheddar cheese
Crispy onions and parmesan cheese (about 1.5 cups of crispy onions and 1/2 cup parmesan cheese)

Directions

Turn Instant Pot to saute and melt butter.
Add green beans, season with salt and pepper, and saute for a couple of minutes.
Add the broth, cream of mushroom soup, and bacon bits.
Cook for 7 minutes on manual high pressure.
Use quick pressure release to release the pressure.
While the pressure is releasing, whisk together milk and flour until smooth.
Once pressure is released, switch the Instant Pot to saute on low.
Whisk milk mixture into the casserole until smooth.
Add in cheddar cheese and stir until smooth.
Stir until you reach desired consistency.
Mix together crispy onions and parmesan cheese

IF YOU HAVE A CrispLid

Add crispy onion mixture on top
Use CrispLid at 500 degrees for 3-4 minutes.

IF YOU DON’T HAVE A CRISPLID

Transfer casserole to a baking dish and top with onion topping.
Broil in the oven for 1-2 minutes.

Variations

Use a different kind of cheese – a lot of people seem to like mozzarella cheese
Add mushrooms
Add cranberries

Mealthy CrispLid + Coupon

When I make this recipe, I used my Mealthy CrispLid. If you’ve never heard of this, it’s pretty much my favorite Instant Pot accessory.

It essentially is a lid that turns your Instant Pot into an Air Fryer.

But my favorite use for it? Crisping things up.

I would always get annoyed when I would have to transfer something in my Instant Pot to another dish so I could crisp it up.

The CrispLid makes it a breeze! I used it with this recipe, and the top was nice and crispy in about three minutes.

Of course, you can make it without the CrispLid, but if you find yourself in the situation I described often, this might be something to add to your wishlist.

You can use the code CLARKSCONDENSED to get $10 off orders of $59.95 or more on Mealthy.com!

Topping Alternatives

Don’t like the crispy onion strips on top? These are my favorite, but I know they aren’t for everyone!

Sprinkle cheese and crisp it up
Bread crumbs
Crushed up pork rinds (this would be a good option to make this lower carb/keto-friendly)
Bacon bits

What to Serve with Instant Pot Green Bean Casserole

What Instant Pot do you use?

I have the Instant Pot DUO60 7-in-1. Love it! It’s worked like a charm for about three years now.

What if I don’t want to use canned cream of mushroom soup?

I totally get that! Fortunately, there are some GREAT homemade cream of mushrooms soups out there. This one from Taste of Home looks wonderful. I also really like Pacific Organic Cream of Mushroom Soup.

Can I use fresh green beans?

I’m all about fresh vegetables, however, fresh or canned green beans will get overcooked and too mushy in this recipe. Definitely use frozen.

How can I make this vegan?

Omit the bacon and cheese. Make sure you use a vegetable-based broth.

How many servings is this?

This makes about 10-12 servings.

Instant Pot Green Bean Casserole

Yield: 8

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

2 tablespoon butter
20 ounces frozen green beans
Salt (about 1 teaspoon – to taste)
Black pepper (about 1 teaspoon – to taste)
1 cup broth – I used Better than Boullion Vegetable broth, but chicken is a great option, too
1 container cream of mushroom soup
1/2 cup bacon bits
1/2 cup milk
1 tablespoon flour
1/2 cup shredded cheddar cheese
Crispy onions and parmesan cheese (about 1.5 cups of crispy onions and 1/2 cup parmesan cheese)

Instructions

Turn Instant Pot to saute and melt butter.
Add green beans, season with salt and pepper, and saute for a couple of minutes.
Add the broth, cream of mushroom soup, and bacon bits.
Cook for 7 minutes on manual high pressure.
Use quick pressure release to release the pressure.
While the pressure is releasing, whisk together milk and flour until smooth.
Once pressure is released, switch the Instant Pot to saute on low.
Whisk milk mixture into the casserole until smooth.
Add in cheddar cheese and stir until smooth.
Stir until you reach desired consistency.
Mix together crispy onions and parmesan cheese

IF YOU HAVE A CrispLid

Add crispy onion mixture on top
Use CrispLid at 500 degrees for 3-4 minutes.

IF YOU DON’T HAVE A CRISPLID

Transfer casserole to a baking dish and top with onion topping.
Broil in the oven for 1-2 minutes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 770mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 11g

Everything is better with bacon, right? This dish is no exception.

The smoky flavor of the bacon takes this classic green bean casserole to another level. If you’re looking for a delicious and easy holiday side dish, look no further!

This Creamy Instant Pot Green Bean Casserole with Bacon will be a hit with your family and friends.

Other recipes you may enjoy:

October 22, 2022 Uncategorized

The Best Instant Pot Pot Roast Recipe

There’s nothing that says Sunday dinner better than a pot roast with gravy and potatoes. Instant Pot roast beef is the easiest method for making a pot roast, and this recipe is tried and true – including a fantastic gravy recipe.

spoonful of pot roast and mashed potatoes over a bowl of the full meal

How to Make Pot Roast in Instant Pot

If you’re like me, you’re always on the lookout for a great pot roast recipe. I’m excited to share with you my favorite instant pot pot roast recipe! This recipe is so easy and quick to prepare, and the results are delicious. You’ll love how tender and Flavorful this roast turns out. Plus, it’s perfect for those busy weeknights when you need something comforting and homey! Give this recipe a try today, I promise you won’t be disappointed.

A delicious, tender, and juicy roast is a go-to for any Sunday dinner or special occasion. It’s an impressive meal but is so easy that you could make it in the Instant Pot for any weeknight meal. Seriously.

The thing that makes this recipe work is that, as long as you have the meat, some liquid and a little flavor, you can modify it to fit your preferences and whatever you happen to have on hand.

Ingredients

Chuck roast or roast of your choice, around 2.5 pounds
3 tablespoons butter for browning, plus more for gravy
1 white or yellow onion, rough chopped
1 pound whole carrots, peeled and chopped into big pieces
2 cups beef broth or water, about 1 cup per pound more of meat
1 tablespoon tomato paste
3 cloves minced garlic
3 sprigs fresh rosemary, or about 3 tablespoons fresh or 1.5 dried
2 sprigs fresh thyme, or about 3/4 tablespoon fresh or 1 large teaspoon dried
2 tablespoons Worcestershire sauce
salt and pepper, to taste
flour and butter for gravy (see gravy instructions for amounts)

Instructions

Turn Instant Pot to Saute and once it’s hot, add butter to the pan and add the large chunks of meat to brown on each side, two to three minutes per side.
While meat is cooking, peel carrots and chop into large pieces. Peel and chop the onion as well.
When the meat has browned on all sides, add the liquid and then the veggies and herbs.
Set Instant Pot to Pressure Cook and set time to cook for 20-25 minutes per pound. (If your roast is 2.5 pounds, cook the meat for about one hour.) Longer cooking will ensure a more tender meat.
When the cooking is done, leave it for at least ten to fifteen minutes for a natural release. The natural release time with meat is essential, otherwise it will turn tough, no matter how long you cook it.
Remove the roast to a plate or cutting board and then strain the veggies from the liquid and put them aside for serving. Let the roast rest ten minutes before cutting.
Add butter and flour (1.5 tablespoons each per cup of liquid) and cook, stirring regularly, until thick and pasty. Add liquid back in and cook until it’s the right consistency. Salt and pepper to taste.
Slice or shred roast beef if preferred, and serve with the vegetables and gravy. Enjoy!

What kind of roast should I buy?

There are dozens of cuts of meat, and different stores sell different types at different times, so it can feel overwhelming.

But, knowing two things will make it easy to get a piece of meat that will make a great roast.

First, look at the label. Most stores include an icon or label indicating what it’s suited for, and you want to pick something good for a pot roast, braising, or slow cooking.

Second, look at the name. Anything with “roast”, “chuck”, “round” or “rump” will provide a nice sized, well-flavored meat.

cut pieces of roast beef — Be sure to slice the meat into large chunks to ensure the meat cooks evenly in the Instant Pot.

My go-to cut is the chuck roast. It has nice marbling (lines of white fat running through the meat) which, as it dissolves, helps the meat break down and become more flavorful and tender. It’s also on the cheaper end of the cuts regularly available in the store, which is a total bonus!

How big does my roast need to be?

If you’re cooking in the Instant Pot and want to add vegetables, you really can’t cook more than 2.5 pounds and have the meat cooked and the veggies not overcooked.

If you’re not adding veggies to the pot, then plan on 1/3 to 1/2 pound per person and you’ll have enough for everyone. You’ll probably have leftovers, too, but that’s nothing to complain about!

In an Instant Pot, you should plan 20-25 minutes per pound and cut the meat into large chunks (one to one and a half pounds) to ensure more even cooking.

Aim for something between one and four pounds, don’t forget to calculate your time for the size of your roast.

What vegetables should I cook with my pot roast?

A classic pot roast is served with potatoes, carrots, and onions. People often like to cook vegetables with the meat for both flavor and ease.

However, veggies and meat cook at very different rates, and you run the risk of overcooked veggies or tough meat by trying to do both.

carrots and onions shopped with various spices

After several tests, I’ve decided it’s best to cook my meat separate from my potatoes. Potatoes in an Instant Pot can cook in four or five minutes, and you need around an hour for the roast.

The first time I tried potatoes with the meat, I couldn’t find the potatoes, they had literally dissolved into the bottom of the pot.

I’m an Idaho farm girl, and I take my potatoes and gravy very seriously. So, I focus on getting the meat just right and cooking an amazing batch of mashed potatoes to go with the roast (here is our favorite Instant Pot Mashed Potatoes recipe). Carrots and onions are more forgiving, so as long as the roast is less than 2.5 pounds, it works to add these veggies to the meat.

Please note, that if you want to cook carrots with the roast, you should use fresh whole carrots, peeled. Baby carrots, even large ones, seem to cook faster and become too soft.

seasoned carrots, potatoes, and roast in instant pot

If you want to cook potatoes with the roast, you can do it close to the end of the cooking time for the roast.

Set the cooking time for ten minutes less than needed to cook your roast, and allow a ten minute natural release.

This is important, otherwise the meat will be very tough. When the natural release time is up, vent the Instant Pot and open it. Add peeled and cubed potatoes, being sure not to overfill it past the line on the inside of your pot.

Set the timer for ten minutes, and do a quick release at the end. Do not do this with a very large roast if you have other veggies, as they will be very overcooked, unless you choose to take them out when you add the potatoes.

Substitutions

The thing that’s so great about pot roast is that it is so incredibly flexible.

As long as you have meat, some liquid, and some flavoring you like, you can’t go wrong.

For example: This recipe calls for tomato paste. You can substitute with ketchup, or eliminate it altogether and while it will taste different, it will still taste amazing.

Don’t like rosemary? Skip it. Out of Worcestershire sauce? Add a little vinegar, or a little extra broth.

I use fresh herbs whenever possible, but dry will work just fine. (Fresh to dry herb ratios can vary, but going for about half the amount of fresh herbs is a safe rule of thumb when using dry.)

shredded roast beef by carrots and sprigs of rosmeary.

Instant Pot Gravy Recipe

Making gravy can be intimidating.

For this recipe, I make a quick roux, or butter-flour paste, in the Instant Pot itself. To know how much roux to make, you can use a ratio of 1.5 tablespoons of flour and butter for each cup of liquid from the cooked meat.

flour and butter inside of instant pot to make gravy — Making a roux is an important step to making a tasty, lump-free gravy everyone will remember.

After removing the meat, liquid, and veggies, turn the pot back to Saute and add the butter and flour, stirring together into a paste.

As the paste cooks, it will begin to bubble and spread out on the pan. If it’s too floury and not pasty, add a little more butter.

You will see it turn a darker color and move around the pan more easily when it is cooked. Then, add the liquid back into the pot and stir constantly until the gravy thickens.

If, after several minutes, the gravy doesn’t thicken, sprinkle one spoonful of flour into the mix and whisk until it has dissolved. Once it has thickened to the right consistency, add salt and pepper to taste and serve immediately.

Chopped carrots with salt and pepper and potatoes and rosemary — Be sure not to overfill the pot with delicious carrots and onions!

roast beef with carrots and onions and rosemary in bowl

The Best Instant Pot Roast Beef Recipe

Yield: 12

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

This recipe is so easy and quick to prepare, and the results are delicious. You’ll love how tender and Flavorful this roast turns out. Plus, it’s perfect for those busy weeknights when you need something comforting and homey! Give this recipe a try today, I promise you won’t be disappointed.

Ingredients

Chuck roast or roast of your choice, around 2.5 pounds
3 tablespoons butter for browning, plus more for gravy
1 white or yellow onion, rough chopped
1 pound whole carrots, peeled and chopped into big pieces
2 cups beef broth or water, about 1 cup per pound more of meat
1 tablespoon tomato paste
3 cloves minced garlic
3 sprigs fresh rosemary, or about 3 tablespoons fresh or 1.5 dried
2 sprigs fresh thyme, or about 3/4 tablespoon fresh or 1 large teaspoon dried
2 tablespoons Worcestershire sauce
salt and pepper, to taste
flour and butter for gravy (see gravy instructions for amounts)

Instructions

Turn Instant Pot to Saute and once it’s hot, add butter to the pan and add the large chunks of meat to brown on each side, two to three minutes per side.

While meat is cooking, peel carrots and chop into large pieces. Peel and chop the onion as well.
When the meat has browned on all sides, add the liquid and then the veggies and herbs.
Set Instant Pot to Pressure Cook and set time to cook for 20-25 minutes per pound. (If your roast is 2.5 pounds, cook the meat for about one hour.) Longer cooking will ensure a more tender meat.
When the cooking is done, leave it for at least ten to fifteen minutes for a natural release. The natural release time with meat is essential, otherwise it will turn tough, no matter how long you cook it.
Remove the roast to a plate or cutting board and then strain the veggies from the liquid and put them aside for serving. Let the roast rest ten minutes before cutting.
Add butter and flour (1.5 tablespoons each per cup of liquid) and cook, stirring regularly, until thick and pasty. Add liquid back in and cook until it’s the right consistency. Salt and pepper to taste.
Slice or shred roast beef if preferred, and serve with the vegetables and gravy. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 126mgSodium: 397mgCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 37g

More Instant Pot Dinner Recipes:

So there you have it, the best Instant Pot pot roast recipe! Be sure to give this a try next time you’re in the mood for some comfort food. And if you’re looking for more amazing Instant Pot recipes, be sure to check out our website. We’ve got everything from breakfast to dessert covered!

October 20, 2022 Uncategorized

Easy Instant Pot Baked Beans

Easy and delicious homemade Instant Pot Baked Beans – these brown sugar and bacon baked beans are the perfect side dish for your upcoming picnics and cook outs. Even better? They are Top 8 allergen free, so they can be enjoyed by all!

Baked Beans Instant Pot

Baked beans are a classic side dish, but they can take a long time to cook. With an instant pot, you can have tender, delicious baked beans in a fraction of the time!

These easy Instant Pot baked beans are perfect for any occasion. Plus, they’re customizable to your taste – add your favorite seasonings and toppings for a dish that’s all your own.

Give it a try!

We really loved this meal, and it went perfectly with the hot dogs we had for dinner. I think everything is better homemade, and this is a recipe that I hope all of you can enjoy.

Jack asked me to put some in his lunch the day (DONE), and Oliver kept asking for more.

So I consider that a win. It really has great flavor and texture, and I think they are some of the best baked beans I’ve ever had.

Other Recipes from Allergy Awesomeness:

Homemade Baked Beans Instant Pot

Can I make these vegetarian?

Yes – just omit the bacon! If you don’t want fish, you can omit the Worcestershire sauce.

Can I use bacon bits?

That’s what I did! Just use a little Olive Oil instead of bacon grease for sautéing.

What’s a slurry?

In the recipe below, you will see that it says to add a slurry at the end. This is simply the cornstarch + water mixture.

How can I make this accommodate *insert allergy here*

Unfortunately, I am not super versed in allergies. I would suggest contacting Megan for any additional tweaks.

Baked beans are a great addition to any summer cookout or potluck. They’re hearty, filling, and packed with flavor. Plus, they’re easy to make in an Instant Pot.

If you’ve never made baked beans before, now is the time to give it a try. This recipe is simple, delicious, and sure to please a crowd.

We hope you enjoyed this recipe for instant pot baked beans. Let us know in the comments how it turned out for you or if you have any tips of your own to share. happy cooking!

Instant Pot Baked Beans

Yield: 8

Prep Time: 5 minutes

Cook Time: 1 hour 10 minutes

Total Time: 5 minutes

Ingredients

1 (12-oz [340-g]) package bacon
1 large red onion, diced small
1 green bell pepper, seeded and diced small
1 lb (455 g) dried great northern beans, rinsed
¼ tsp salt
¼ tsp freshly ground black pepper
3¾ cups (885 ml) water
1 tbsp (15 ml) cider vinegar
1 tbsp (15 ml) gluten-free Worcestershire sauce
1 tsp liquid smoke
¹/³ cup (75 g) light brown sugar
½ cup (170 g) molasses
4 cloves garlic, minced
8 oz (225 g) tomato sauce
tap here
¼ cup (60 ml) cold water
3 tbsp (24 g) cornstarch or arrowroot powder

Instructions

Using kitchen shears, cut your bacon into bite-size pieces and place them in your Instant Pot.
Hit sauté and cook the bacon until crisp, 5 to 7 minutes.
Remove the bacon from the pot and set aside on a paper towel–lined plate to absorb any excess grease.
Remove all but about 2 tablespoons (30 ml) of the bacon grease.
Turn off the sauté function and add your onion, bell pepper, beans, salt, black pepper, water, vinegar and Worcestershire.
Use the pressure button to set your Instant Pot to high pressure.
Close the lid and hit manual; then use the plus and minus buttons to reach 45 minutes.
When the timer is done, let the pressure release naturally (about 10 minutes).
Open the lid and add your liquid smoke, brown sugar, molasses, garlic and tomato sauce.
Hit sauté and bring to a boil, stirring frequently.
In a small bowl, whisk together the water and cornstarch.
Once the sauce is boiling, add the slurry.
Allow the mixture to boil, stirring frequently, for 3 to 5 minutes, or until it reaches your desired thickness (the sauce will continue to thicken as it cools).
Add bacon at the end.

Other Instant Pot Recipes You May Enjoy:

October 17, 2022 Instant Pot Side Dish

Easy Instant Pot Funeral Potatoes

Funeral Potatoes might have a peculiar name but there is nothing odd about this creamy, cheesy potato side dish! It’s full of flavor and is instant comfort food for any occasion – especially with this Instant Pot version!

If you’re looking for an easy potluck dish that will be a hit with everyone, funeral potatoes are the way to go. This Instant Pot version is even simpler than the traditional recipe, and it’s just as delicious.

So go ahead and add this one to your menu!

We love them for Christmas dinner as well as for a side dish on a Sunday, too.

Don’t let the funny name scare you off. They are basically a delicious, cheesy potato dish. And to be honest, everyone has their own version of this casserole.

Ingredients

2 cups chicken broth
28 ounces potatoes o Brien
10.5 ounces cream of chicken
1/4 cup butter
1/2 cup sour cream
Cheese
salt
pepper
Bread Crumbs
Butter

Instructions

Add two cups of chicken broth to Instant Pot.
Add potatoes O’Brien and stir with water.
Place lid on top and set to 1 minute on manual high pressure.
When the timer goes off, quick pressure release the excess pressure.
Stir potatoes and then add in cream of chicken, sour cream, and butter. Add cheese.
Turn Instant Pot to medium saute to thicken a little bit.
After this, you can either transfer to a dish, top with buttered bread crumbs, and cook at 375 for about 10 minutes, or you can add the buttered bread crumbs to the casserole in the pot and use a CrispLid to brown them up.

What can I serve with Funeral Potatoes?

Here are a few ideas that you might like to serve with this:

Substitutions

If you don’t have breadcrumbs try using Panko. Some people have been known to use crushed-up Corn Flakes or Ritz crackers, too.

You can also use frozen hashbrowns or regular potatoes of your choosing.

If using fresh potatoes be sure to peel, boil and then chop or grate into small pieces.

I’ve never tried it but you could substitute greek yogurt for sour cream.

There has been a time when I didn’t have the cream of chicken so I swapped it for the cream of mushroom.

How do you reheat funeral potatoes?

Place the potatoes in a microwave-safe dish and heat until heated through. You can also reheat in the oven at low temp.

Can I make funeral potatoes ahead of time?

If making in the instant pot follow the instructions as follows. After you make it transfer it to a dish and place in the fridge. You will then need to reheat it before serving.

Can I double this recipe?

Yes.

Can I make funeral potatoes in the oven?

Yes. Mix all ingredients (minus bread crumbs) together and place in a 9X13 dish. Sprinkle bread crumbs on top and bake at 350 for about an hour.

How long do funeral potatoes stay good for?

If stored in an air-tight container they should last 3-5 days in the fridge.

Easy Instant Pot Funeral Potatoes

Yield: 12

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Funeral Potatoes might have a peculiar name but there is nothing odd about this creamy, cheesy potato side dish! It’s full of flavor and is an instant comfort food for any occasion – especially with this Instant Pot version!

Ingredients

28 ounces potatoes o brien
10.5 ounces cream of chicken
1/4 cup butter
1/2 cup sour cream
Cheese
salt
pepper
Bread Crumbs
Butter

Instructions

Add two cups of chicken broth to Instant Pot.
Add potatoes O’Brien and stir with water.
Place lid on top and set to 1 minute on manual high pressure.
When the timer goes off, quick pressure release the excess pressure.
Stir potatoes and then add in cream of chicken, sour cream, and butter. Add cheese.
Turn Instant Pot to medium saute to thicken a little bit.
After this, you can either transfer to a dish, top with buttered bread crumbs, and cook at 375 for about 10 minutes, or you can add the buttered bread crumbs to the casserole in the pot and use a CrispLid to brown them up.

Funeral Potatoes are a great dish to bring to any potluck or gathering. They’re hearty, filling, and everyone always loves them.

And now that you know how easy they are to make in an Instant Pot, you have no excuse not to try them!

So go ahead and give them a shot the next time you need a dish to bring somewhere. I promise you won’t be disappointed.

Other Potato Side Dishes You May Enjoy:

October 16, 2022 Uncategorized

Easy Instant Pot Turkey Breast Recipe

This easy Instant Pot Turkey Breast is the perfect dinner all year long. It includes an easy way to make a gravy to top it with!

Pressure Cooker Turkey Breast

Looking for an easy Instant Pot turkey breast recipe your whole family will love?

This one is a winner! You can have a delicious, nutritious dinner on the table in no time.

Plus, cleanup is a breeze with the instant pot.

How Long to Cook Turkey Breast in Instant Pot For?

I spent a while trying to find the correct cooking time for a turkey breast in the Instant Pot, and I feel like I kept coming across different calculations.

One website said to plan on six minutes per pound of turkey, but I thought that seemed a little bit low to me. I ended up doing a 2-pound turkey breast for 25 minutes based one chart I saw with a ten-minute pressure release.

The internal temperature when I took it out was 180 degrees – so 165 degrees higher than what is ideal. However, it didn’t taste dry at all, and it confirmed my belief that the Instant Pot makes some of the juiciest meats.

I think if I were to do that small of a turkey breast again, I would do it for around 12-16 minutes and try out that six minutes per pound of turkey breast. As I’ve done more research, this does seem to be the general consensus amongst most.

If the turkey breast is frozen, double that time.

How large of a turkey breast can I do?

I have a 6 quart Instant Pot, and I just used a two-pound turkey breast with plenty of room. I think the largest I would be able to fit into my Instant Pot would be five pounds.

What kind of liquid should I use?

I used chicken broth. I poured chicken broth into the bottom of the bottom, placed a trivet down, and then put the turkey breast on top of that.

Turkey Breast Instant Pot

Equipment

Instant Pot
Instant Pot Trivet
Tin Foil
Whisk
Meat Thermometer (optional but helpful to make sure it’s done)

Turkey Breast in Instant Pot

Printable version available in the recipe card below.

Ingredients

2-5 lb turkey breast – thawed (if not thawed, double cooking time)
Olive Oil
Paprika
Garlic powder
Salt
Black Pepper
Costco organic no salt seasoning (or any other savory seasoning blend you have on hand)
Butter
Cornstarch
Gravy Mix (optional)

Directions

Wash and dry the turkey breast
Spritz a little bit of olive oil all over the turkey breast
Season liberally with all the seasonings – I didn’t have exact amounts. I just sprinkled a bunch on each side and then rubbed it all in.
Turn the Instant Pot to saute and put a tablespoon of oil in the bottom
Once it starts to sizzle, sear each side for about 2 minutes
Pour 1 cup of chicken broth in the bottom of the Instant Pot
Place your trivet down
Put turkey breast on top of the trivet
Place lid on top of Instant Pot
Set to manual high pressure for 6 minutes per pound of turkey
After the timer goes off, let the pressure naturally released for about 10 minutes, and then use the quick pressure release tool for the remaining pressure
Remove from Instant Pot and place on tin foil
Add three tablespoons of butter (cut into one Tablespoon pieces) on top of the turkey breast in different spots
Wrap in more tin foil for 15-30 minutes
If crispier skin is desired, place under an oven broiler for 2-3 minutes
Slice immediately

Easy Instant Pot Turkey Breast

Yield: 10

This easy Instant Pot Turkey Breast is the perfect dinner all year long. It includes an easy way to make a gravy to top it with!

Ingredients

2-5 lb turkey breast – thawed (if not thawed, double cooking time)
Olive Oil
Paprika
Garlic powder
Salt
Black Pepper
Costco organic no salt seasoning (or any other savory seasoning blend you have on hand)
Butter
Cornstarch
Gravy Mix (optional)

Instructions

Wash and dry the turkey breast
Spritz a little bit of olive oil all over the turkey breast
Season liberally with all the seasonings – I didn’t have exact amounts. I just sprinkled a bunch on each side and then rubbed it all in.
Turn the Instant Pot to saute and put a tablespoon of oil in the bottom
Once it starts to sizzle, sear each side for about 2 minutes
Pour 1 cup of chicken broth in the bottom of the Instant Pot
Place your trivet down
Put turkey breast on top of the trivet
Place lid on top of Instant Pot
Set to manual high pressure for 6 minutes per pound of turkey
After the timer goes off, let the pressure naturally released for about 10 minutes, and then use the quick pressure release tool for the remaining pressure
Remove from Instant Pot and place on tin foil
Add three tablespoons of butter (cut into one Tablespoon pieces) on top of the turkey breast in different spots
Wrap in more tin foil for 15-30 minutes
If crispier skin is desired, place under an oven broiler for 2-3 minutes
Slice immediately

Gravy Recipe for Turkey Breast

It’s really easy to make gravy to go along with this recipe. Click here for a great gravy recipe – you just need the drippings, some butter, flour, and a little heavy cream.

Does this turn out soggy?

Nope! It wasn’t soggy at all, and we could have easily eaten it straight out of the Instant Pot (well, after letting it rest). However, I do like crispier skin, so I threw it under broil for about three minutes in the oven, and it was perfect.

What is the rest time for this recipe?

I recommend letting it rest for 15-30 minutes.

What should the internal temperature be?

The internal temperature of turkey breast should be 165 degrees Fahrenheit.

Making a delicious turkey doesn’t have to be complicated or time-consuming. By following this recipe, you can have a perfectly cooked turkey that is juicy and full of flavor. So whether you are looking for an easy weeknight meal or want to impress your guests with something special, this recipe is sure to please.

That’s it! I hope this was helpful and that you enjoyed your Thanksgiving turkey breast. Let me know how it turned out for you in the comments below, and feel free to share any tips or tricks you may have. Happy cooking!

Other Instant Pot Recipes You May Enjoy:

October 15, 2022 Instant Pot Side Dish

Easy Instant Pot Hummus Recipe

Have you ever bought hummus that you wished tasted just a little different, so you decided instead of buying hummus, you were going to make it from scratch, but it ended up being a lot of work? Well, this chickpea recipe using an instant pot will make all of your easy hummus making dreams come true!

Do you love hummus but don’t always have time to make it from scratch? This easy Instant Pot Hummus Recipe is the perfect solution!

Just a few simple ingredients and your Instant Pot will do all the work for you.

Plus, this hummus is incredibly delicious and healthy too – perfect for snacking on anytime.

So give this recipe a try today and enjoy some homemade hummus that’s quick, easy, and delicious!

Ingredients

1 cup dried chickpeas (garbanzo beans), sorted and rinsed
1 tablespoon salt plus 1 teaspoon salt
8 cups water, divided
1 whole head garlic, skins removed and slightly smashed
2 bay leaves
1 onion, halved
1 teaspoon cumin
2 lemons, juiced
1 cup tahini

Instructions

Place the chickpeas in a container with a lid. Add 1 tablespoon salt and cover with 4 cups of water. Cover and allow the chickpeas to soak in the refrigerator overnight.
When ready to cook the chickpeas, drain the soaking liquid and rinse the beans well.
Add the chickpeas, bay leaves, the crushed garlic, and onion to the electric pressure cooker.
To the beans, add the remaining 4 cups of water and stir to combine.
Cover the electric pressure cooker with the valve in the sealing position and program to cook on “manual” or “pressure cook” for 15 minutes. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure.
Discard the onion and bay leaves.
Drain the chickpeas over a bowl to retain the cooking liquid.
Transfer the chickpeas to a food processor and add the ground cumin and lemon juice. Blend until smooth, adding the cooking liquid as needed to reach your desired consistency.
Stir the tahini into the hummus. Adjust seasonings if desired.

How to make Instant Pot Hummus

Hummus is one of the best dips out there, and it pretty much goes with anything! It can be really hard to find a particular hummus that becomes your go to, but this recipe will make your decision easier for you.

This recipe isn’t super complicated, and with the instant pot, it saves you a lot of time as well. So next time you’re craving this popular dip, you’ll know exactly how to make it yourself!

Why is hummus good for you?

Hummus is made from chickpeas, or garbanzo beans, and it provides a lot of protein and fiber. It also has potassium, iron, and magnesium and because its glycemic index is low, it can also help manage blood sugar levels. Because of all of these vitamins and minerals, hummus has a lot of health benefits. Besides managing blood sugar levels, it can reduce inflammation, lower heart risks, improve cholesterol, and is great for your digestive system.

Can you freeze hummus?

Hummus is definitely something that you can freeze! When you freeze your hummus, make sure the container you are using is airtight and don’t fill up the container all the way to the top, and you are good to go!

If you ever end up buying hummus from the store, you can also freeze it in the container it comes in. However, once you open it, the store-bought container is no longer airtight, so you should put it in the fridge or transfer it to an airtight container if you want to freeze it.

Does hummus go bad?

Yes, hummus goes bad, although the time changes depending on what hummus you have. If it is store-bought and you haven’t opened the container, it can go two-months in the refrigerator before going bad. If it is opened, it lasts anywhere between 4 days (without preservatives) to 7 days (with preservatives). Hummus will last longer in a cold environment, so a good rule of thumb is to keep it in the fridge as much as possible.

As far as recognizing if your hummus has gone bad, you will know pretty quickly! Hummus doesn’t have much of a smell, so you know it has gone bad when it has a sour smell to it.

Recipe card

Easy Instant Pot Hummus Recipe

Yield: 3 cups

Prep Time: 12 minutes

Cook Time: 30 minutes

Total Time: 42 minutes

Ingredients

1 cup dried chickpeas (garbanzo beans), sorted and rinsed
1 tablespoon salt plus 1 teaspoon salt
8 cups water, divided
1 whole head garlic, skins removed and slightly smashed
2 bay leaves
1 onion, halved
1 teaspoon cumin
2 lemons, juiced
1 cup tahini

Instructions

Place the chickpeas in a container with a lid. Add 1 tablespoon salt and cover with 4 cups of water. Cover and allow the chickpeas to soak in the refrigerator overnight.

2. When ready to cook the chickpeas, drain the soaking liquid and rinse the beans well.

3. Add the chickpeas, bay leaves, the crushed garlic, and onion to the electric pressure cooker.

4. To the beans, add the remaining 4 cups of water and stir to combine.

5. Cover the electric pressure cooker with the valve in the sealing position and program to cook on “manual” or “pressure cook” for 15 minutes. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure.

6. Discard the onion and bay leaves.

7. Drain the chickpeas over a bowl to retain the cooking liquid.

8. Transfer the chickpeas to a food processor and add the ground cumin and lemon juice. Blend until smooth, adding the cooking liquid as needed to reach your desired consistency.

9. Stir the tahini into the hummus. Adjust seasonings if desired.

Which hummus is vegan?

The good news is that all hummus is vegan! Since this hummus recipe does not contain fish, poultry, meat, eggs, dairy, or food made by bees, it is vegan friendly. In fact, this hummus recipe is also vegetarian friendly, so everyone will absolutely love this dip!

Is hummus keto friendly?

Hummus is also keto friendly! The keto diet is all about low carbs and high fats, and because hummus has about two carbs per serving, it fits right in with keto. Most recipes make more than one serving of hummus, so if you are deciding to do keto, make sure you only eat one serving!

Do I have to soak the chick peas for Instant Pot hummus?

When cooking beans in the Instant Pot – you don’t always have to soak them. You can try to do this without soaking, but for the best results, we definitely recommend soaking!

If you’re looking for an easy and delicious hummus recipe, look no further! This Instant Pot Hummus is the perfect dip for your next party or gathering.

It’s also a great way to use up any leftover chickpeas you might have. Give it a try and let us know how you like it!

Related Recipes

This made from scratch recipe will be so easy that you will want to make hummus all the time! Whether you decide to make this a garbanzo bean recipe, or a chickpea recipe, you’ll love how this tastes!

October 11, 2022 Instant Pot Side Dish

Easy Instant Pot Green Beans

Green beans are one of the easiest and most versatile side dishes. Quickly make delicious green beans with the ease of your Instant Pot!

How to Make Green Beans in the Instant Pot

If you’re looking for a quick and easy side dish, look no further than this Instant Pot green beans recipe.

With just a few simple ingredients, you can have a delicious side dish that everyone will love. Plus, the Instant Pot makes it so easy to cook your green beans perfectly every time.

If you have an Instant Pot, all the more reason to steam some green beans. These will be so much better than canned beans and just as easy to make!

So give this recipe a try today!

Ingredients

1 lb green beans
4 cups water
1 tbsp salt

Instructions

Fill the Instant Pot with water, salt, and green beans.
0 minutes manual pressure.
Quick pressure release.
Remove from water. They taste amazing like this, but you can add pepper or butter!

Are green beans good for you?

You probably remember your parents making you eat your greens. Maybe you even are that parent now. But for good reason! Green beans are one of the more popular vegetables. Not only that, they’re good for you. They don’t contain cholesterol, but they are high in good stuff like dietary fiber and vitamin C. Plus, they’re fairly low in calories.

Do green beans need to be refrigerated?

Yep! Green beans can sit on the counter for a bit, but it’s best to refigerate them right away. In your fridge, they’ll be good for around a week. If you’re wanting to save them for later, go ahead and freeze them (after they’ve been blanched).

Do green beans need to be blanched before freezing?

Yes! But wait, what is blanching? Blanching is meant to preserve the taste of green beans. Blanching is taking the beans and boiling them for anywhere from 2-4 minutes. Then you immediately remove them from the boiling water and stick them in ice cold water. Cooking the beans then immediately cooling them stops them from cooking further. This preserves the integrity of the bean. Then, you can freeze them for a 3-4 weeks until you’re ready to eat them!

Instant Pot Grits Muffins

Yield: 21

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Grits muffins in the Instant Pot are a fun twist on traditional egg bites – you can use leftover grits or make them with a fresh batch. They are packed with flavor from eggs, milk, and sausage, and you can easily adapt them for your own preference and taste.

Ingredients

1 Cup dry grits
3 Cups Water
1 Cup Milk
1/2 Cup Kraft Colby Jack and Monterrey Cheese
2 large eggs
tap here
1 teaspoon of Pepper
1 teaspoon of Salt
1 lb of sausage, cooked and crumbled

Instructions

Cook Sausage. Drain excess grease and set aside.
Prepare grits in desired method using 1 cup of dry grits and 3 cups of water. Set aside when done.
Put the grits into a bowl.
Add cheese, milk, eggs, pepper, salt, and cooked sausage.
Spray Instant Pot silicone egg mold with cooking spray.
Scoop mixture into each slot, filling to the top.
Top with a little bit of shredded cheese.
Pour 1 cup of water in the bottom of your Instant Pot and then place the trivet in the pot
Place the silicone egg mold on the trivet.
Place lid on Instant Pot.
Cook for 8 minutes on manual high pressure
Quick pressure release all the pressure when the timer reaches zero.
Let cool in the Instant Pot for a few minutes and then remove.
Flip out of the silicone mold and enjoy!

Nutrition Information:

Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 319mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 5g

Why is the cook time zero minutes?

This can be confusing if you are new to the Instant Pot – and nope, it’s not a typo! For some vegetables, like green beans, it’s best to just let the Instant Pot come to pressure and then quick pressure release all the pressure.

How many calories are green beans?

This recipe calls for 1 pound of green beans. 1 lb of green beans will be about 140 calories! This low calorie dish is a healthy to feel full without maxing out on calories.

What should I eat with green beans?

There are tons of great recipes that will go great with these green beans! Roast, ham, turkey, pork chops and any main dish will be even better with green beans. Check out the related recipes below this to get an idea of how to round out your meal. You might also try variations of green beans, like green bean casserole or green bean almondine.

So there you have it, an incredibly easy recipe for perfect green beans right in your Instant Pot. Be sure to adjust the cook time according to how crisp or tender you like your green beans.

If this is your first time cooking with an Instant Pot, don’t worry – they’re practically impossible to mess up. Once you’ve tried this simple recipe, be sure to experiment with different seasonings and add-ins until you find a combination that’s perfect for you and your family.

Happy cooking!

Other Recipes You May Enjoy:

You can make this side dish in just minutes with an Instant Pot.

Fresh green beans will be cooked to perfection with this simple recipe!

October 10, 2022 Instant Pot Side Dish

Homemade Instant Pot Pumpkin Puree – 2 Easy ways!

Fresh pumpkin puree is a must-have for fall! This easy pumpkin puree recipe can be added to any recipes that require pumpkin and it is so much better than the canned ones. Try this quick instant pot pumpkin puree recipe out!

Pumpkin puree is the key to so many delicious recipes during the fall season. But sometimes it’s nice to have a quick and easy way to make it without having to go through all the steps.

So today, I’m going to show you how to make pumpkin puree in your Instant Pot with two different methods.

Let’s get started!

Ingredients

1-2 pie pumpkins
1 ½ cups water

Supplies

Instant Pot
Trivet

Instructions (First Way)

Add water to the inner pot, and then add the trivet to the pot.
Cut the pumpkin top off, and then cut each pumpkin into 6 slices. Scoop/scrape seeds and pulp off of the pumpkin.
Place pumpkin slices on top of trivet and stack on top of each other.
Set the pressure valve to sealing, and then set for a manual high-pressure time of 6 minutes.
At the end of the cooking time, allow for a quick pressure release.
Remove pumpkin from the peeling and add to food processor.
Process the pumpkin until a nice puree has formed.
Store in the refrigerator for up to 2-3 days.

Instructions (Second Way)

Add water to the inner pot, and then add the trivet to the pot.
Cut the pumpkin stem off. Place whole pumpkin on top of trivet.
Set the pressure valve to sealing, and then set for a manual high-pressure time of 12 minutes.
At the end of the cooking time, allow for a natural pressure release.
Remove pumpkin from the pot. The peeling will pretty much fall off the pumpkin, and the seeds and pulp inside the pumpkin will also be easy to remove.
Add the pumpkin to food processor.
Process the pumpkin until a nice puree has formed.
Store in the refrigerator for up to 2-3 days.

How to make pumpkin puree in an Instant Pot

Pumpkin puree is a must have for many pumpkin related recipes out there. Whether it’s pumpkin pie, pumpkin chocolate chip cookies or pumpkin cheesecake, pumpkin puree can make or break the recipe. Although this recipe is not as quick as opening a can of pumpkin puree with a can opener, you can taste the freshness of homemade pumpkin puree. Plus, homemade is healthier than the canned version.

Difference between fresh pumpkin puree, canned pumpkin puree and pumpkin pie filling

There are a lot of options when it comes to canned pumpkin that it can be hard to know what to buy or even what you already bought.

The main difference between pumpkin puree and pumpkin pie filling is that pumpkin pie filling usually has sweeteners, sugars and seasonings mixed in while pumpkin puree is simply pureed pumpkin.

Now the difference between fresh and canned pumpkin puree is a little more subtle, but still prevalent. This comparison made by Tessa Arias has a great description of the differences. Texture and taste are the two biggest differences.

Is fresh pumpkin puree healthier?

As with most things, homemade pumpkin puree is healthier because during the homemade cooking process, the natural nutrients are more preserved than with canned or processed pumpkin puree. Sometimes, salt or other things are mixed in with canned pumpkin puree. The best way is to use this simple recipe to make homemade pumpkin puree. It’s also really tasty!

What dishes use pumpkin puree?

Pumpkin puree is a must have for classic fall recipes that call for pumpkin. The texture and taste of fresh pureed pumpkin elevates any baked goods that call for pumpkin. Pumpkin chocolate chip cookies, pumpkin bread, pumpkin cheesecake, pumpkin pancakes… the dishes go on and on!

Homemade Instant Pot Puree- 2 Easy Ways!

Prep Time: 2 minutes

Cook Time: 12 minutes

Total Time: 14 minutes

Pumpkin Puree is a must-have ingredient for fall recipes. The Instant Pot makes it EASY to make fresh!

Ingredients

1-2 pie pumpkins
1 ½ cups water

Instructions

First Way

Add water to the inner pot, and then add the trivet to the pot.
Cut the pumpkin top off, and then cut each pumpkin into 6 slices. Scoop/scrape seeds and pulp off of the pumpkin.
Place pumpkin slices on top of trivet and stack on top of each other.
Set the pressure valve to sealing, and then set for a manual high-pressure time of 6 minutes.
At the end of the cooking time, allow for a quick pressure release.
Remove pumpkin from the peeling and add to food processor.
Process the pumpkin until a nice puree has formed.
Store in the refrigerator for up to 2-3 days.

Second Way

Add water to the inner pot, and then add the trivet to the pot.
Cut the pumpkin stem off. Place whole pumpkin on top of trivet.
Set the pressure valve to sealing, and then set for a manual high-pressure time of 12 minutes.
At the end of the cooking time, allow for a natural pressure release.
Remove pumpkin from the pot. The peeling will pretty much fall off the pumpkin, and the seeds and pulp inside the pumpkin will also be easy to remove.
Add the pumpkin to food processor.
Process the pumpkin until a nice puree has formed.
Store in the refrigerator for up to 2-3 days.

Square Collage of Recipe steps

Some benefits of using an Instant Pot

My favorite thing about the Instant Pot is that it is so easy to clean. There is no need to make any other pot or pan dirty. You can cook the whole recipe in just one pot which makes cleaning a breeze.

Another benefit is that Instant Pots cook food so much faster than traditional means. You can also put your food in the Instant pot and leave it to cook by itself while you do other important things on your to-do list.

Why is it so light?

Homemade pumpkin purée tends to be lighter than canned, though it can vary depending on the color of the pumpkin.

How long does this recipe last?

You can store this in an airtight container for up to 2-3 days in the refrigerator. You could also freeze it for longer if you want.

Other Fall Recipes

Now that you know how to make your own pumpkin puree, which method will you try first? Let us know in the comments below or show us a photo of your finished product on Instagram by tagging @simplysidedishes
Happy cooking!

October 10, 2022 Instant Pot Side Dish

Creamy Instant Pot Creamed Corn

Creamed Corn has never been easier with these six quick and easy ingredients! Turn regular old corn up a notch with this amazing recipe!

Do you love creamed corn but hate the hassle of making it?

Well, have I got a recipe for you! This creamy instant pot creamed corn requires just six simple ingredients and hardly any effort. Plus, it’s ready in minutes – perfect for busy weeknights.

It really is a great way to make a “regular” vegetable a little fancier- and more delicious if you ask me.

It’s the classic comfort food that will leave people asking for more!

Give it a try and see for yourself how delicious this easy creamed corn recipe is. You won’t be disappointed!

Ingredients

About 24-30 ounces of corn (I used can, but you can fresh or frozen as well)
2 cups heavy cream
1 Tablespoon brown sugar
1 teaspoon Salt
1 teaspoon Pepper
1 Tablespoon corn meal

Instructions

Combine the corn with heavy cream in your Instant Pot.
Add brown sugar, salt, and pepper and mix.
Place the lid on top and cook on manual high pressure for five minutes.
When the time goes over, quick pressure release the extra pressure.
Turn the Instant Pot to saute and whisk in cornmeal until desired consistency.

What can I serve with creamed corn?

Creamed corn would be perfect with any mild or delicate chicken or fish dish.

It would also be yummy at a potluck BBQ or picnic.

Any dish that needs a veggie along side it!

Here are a few of our favorite dishes to go with it.

Substitutions

Here are a few substitutions to consider:

Instead of heavy cream you can sub it for a combo of milk and butter- combined and creamed together.
Other combinations could include:
Plain greek yogurt and milk
Evaporated milk
Half and half with butter
If you try any of those options let me know how it turns out. I think heavy cream is the best option and cannot vouch for using anything else.
I like how the brown sugar helps keep the corn sweet but if you are wanting to watch your sugars, you could omit it or use less

Can you double this recipe?

Yes you can! This recipe is very easy to double.

How many corn stalks is 30 oz?

One medium ear of corn is about 1/2 cup of kernels. Four medium ears of corn will yield about 2 cups, the equivalent of a 10-ounce package of frozen corn. So you will want about 12 medium-sized ears of corn.

Is canned creamed corn the same as homemade creamed corn?

While the idea is the same, fresh creamed corn is always better than canned with less preservatives.

Can you reheat creamed corn?

Yes. In a medium saucepan slowly warm your corn on medium-high until warmed through.

Can I make creamed corn ahead of time?

Sure! Just keep it in the refrigerator in an air-tight container.

How long does creamed corn stay good for?

It should stay good in the refrigerator for up to five days.

Creamy Instant Pot Creamed Corn

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

Creamed Corn has never been easier with these six quick and easy ingredients! Turn regular old corn up a notch with this amazing recipe!

Ingredients

About 24-30 ounces of corn (I used can, but you can fresh or frozen as well)
2 cups heavy cream
1 Tablespoon brown sugar
1 teaspoon Salt
tap here
1 teaspoon Pepper
1 Tablespoon corn meal

Instructions

Combine the corn with heavy cream in your Instant Pot.
Add brown sugar, salt, and pepper and mix.
Place the lid on top and cook on manual high pressure for five minutes.
When the time goes over, quick pressure release the extra pressure.
Turn the Instant Pot to saute and whisk in cornmeal until desired consistency.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 2661Total Fat: 60gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 67mgSodium: 307mgCarbohydrates: 539gFiber: 61gSugar: 119gProtein: 89g

More recipes you may enjoy:

You can’t go wrong with this easy and delicious recipe for Instant Pot creamed corn. With just six ingredients, it’s a perfect side dish for any meal. So the next time you’re looking for a quick and tasty way to dress up your corn, give this recipe a try!

September 30, 2022 Uncategorized

Instant Pot French Dip Sandwiches

Have you ever used your Instant Pot? If not, you’re missing out! This amazing kitchen appliance can do just about anything, and today we’re going to use it to make *French dip sandwiches**. They’re easy to make and so delicious! Plus, they’re perfect for a quick and easy dinner*

Have you ever used your Instant Pot to make French Dip sandwiches?

If not, you’re missing out! These sandwiches are easy to make and SO delicious.

Plus, the Instant Pot does all the work for you. You’ll have a delicious sandwich in no time at all. So what are you waiting for?

Try making French Dip sandwiches in your Instant Pot today!

What are French Dip Sandwiches?

French Dip Sandwiches are a classic sandwich that is made with roast beef, cheese, and a delicious au jus (beef broth) dip. The sandwiches are usually served on a French baguette, but you can also use a hoagie roll or even slices of sourdough bread.

What is the Best Roast for French Dip Sandwiches?

There are a few different types of roast that you can use for this recipe, but the best one to use is a chuck roast. Chuck roast is a flavorful and tender cut of beef that will shred easily and make delicious sandwiches. You can also use a bottom-round roast or even a brisket.

What can you do with Leftover French Dip Sandwiches?

If you have any leftover sandwiches, you can easily reheat them in the microwave or in a skillet on the stove. You can also make French Dip Sliders by cutting the sandwiches into smaller pieces and serving them on small rolls.

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French Dip Sandwiches Recipe

Ingredients:

3-4 pound beef chuck roast, (about 2″ thick)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon olive oil
6-8 medium yellow onions, , sliced
1 packet beefy onion soup mix
1 tablespoon “Better than Bouillon” beef base
1 cup apple cider vinegar
1 cup water
6-8 sub rolls
12-14 slices of cheese

Instructions:

Instant Pot Instructions

Season all sides of chuck roast with onion powder and garlic powder.
Cut into three pieces)
Drizzle olive oil into pot
Place meat into pot.
Add onions, beefy onion soup mix, “Better than Bouillon”, apple cider vinegar, and water.
Cook Manual HIgh for 45-47 minutes
NPR 10 minutes
Cut and place on toasted sub rolls with cheese.

Slow Cooker Instructions

Heat the olive oil in a Dutch oven over medium to high heat. Sear the roast on all sides, browning it. Use a pair of tongs to turn the roast.
Put the browned roast in the crockpot. Place the sliced onions in the pot, around the roast. Sprinkle the roast with seasonings. Add the apple cider and cook on low for about 5-6 hours or until the meat is tender.
Place the roast on a cutting board and slice it thinly. Place the sliced meat back into the juices.
Turn the oven to 375 degrees F. Place your rolls in the oven to make them crunchy. Slice the rolls and place the bottoms on a half sheet pan lined with parchment paper. Place a layer of meat on the bottom, then onions and drizzle with a little au jus. Top each sandwich with several slices of cheese. Place the sandwiches in the preheated oven for 5-7 minutes, or until the cheese is melted. Place the top of the sub roll on and enjoy. Dip in remaining au jus.

Instant Pot French Dip Sandwich Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 5 minutes

Instant Pot French Dip Recipe with Crock Pot Instructions

Ingredients

3-4 pound beef chuck roast, (about 2" thick)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon olive oil
6-8 medium yellow onions, , sliced
1 packet beefy onion soup mix
1 tablespoon "Better than Bouillon" beef base
1 cup apple cider vinegar
1 cup water
6-8 sub rolls
12-14 slices of cheese

Instructions

Instant Pot Instructions

Season all sides of chuck roast with onion powder and garlic powder.
Cut into three pieces)
Drizzle olive oil into pot
Place meat into pot.
Add onions, beefy onion soup mix, "Better than Bouillon", apple cider vinegar, and water.
Cook Manual HIgh for 45-47 minutes
NPR 10 minutes
Cut and place on toasted sub rolls with cheese.

Slow Cooker Instructions

Heat the olive oil in a Dutch oven over medium to high heat. Sear the roast on all sides, browning it. Use a pair of tongs to turn the roast.
Put the browned roast in the crockpot. Place the sliced onions in the pot, around the roast. Sprinkle the roast with seasonings. Add the apple cider and cook on low for about 5-6 hours or until the meat is tender.
Place the roast on a cutting board and slice it thinly. Place the sliced meat back into the juices.
Turn the oven to 375 degrees F. Place your rolls in the oven to make them crunchy. Slice the rolls and place the bottoms on a half sheet pan lined with parchment paper. Place a layer of meat on the bottom, then onions and drizzle with a little au jus. Top each sandwich with several slices of cheese. Place the sandwiches in the preheated oven for 5-7 minutes, or until the cheese is melted. Place the top of the sub roll on and enjoy. Dip in remaining au jus.

I hope you all enjoyed this recipe for an Instant Pot French Dip Sandwich! This is a great sandwich to make ahead of time and then have on hand for a quick and easy meal. If you have any leftovers, they reheat well in the microwave or can be frozen for future meals. Let me know if you try this recipe and what you think of it in the comments below. Thanks for reading!

More Instant Pot Dinner Recipes:

September 29, 2022 Uncategorized

Do You Turn Your Instant Pot Off For A Natural Release?

Instant Pot is such a fun kitchen appliance that makes life easier! But many people still have questions when it comes to their Instant Pot. One common question is if you should turn your Instant Pot off for a natural release. Keep reading to learn the answer!

Do I need to turn my Instant Pot off for a natural release?

You do not need to set your Instant Pot to natural release.

This is something that your pot can do on its own. All YOU have to do is let the float valve go down on its own.

This happens when the Instant Pot inner temperature goes down therefore, reducing the pressure inside.

You can push “cancel” but it doesn’t need to be off. But pressure cooking does need to be finished.

How long does it take for the Instant Pot to natural release?

It can take anywhere from 5-30 minutes or more.

It really depends on the quantity of food in your pot. The more food- the longer it will take.

Instant Pot Cheesy Sausage Pasta Recipe

This easy Instant Pot cheesy sausage pasta is sure to please all the taste buds in your home. Super easy to prepare – great for a family or for a crowd.

Instant Pot Mac and Cheese with Sausage

If your family is like mine, they love cheesy pasta recipes. This Instant Pot Cheesy Sausage Pasta Recipe is one that I know they will love.

With sausage, cheese and a creamy sauce, it’s sure to be a hit with everyone. Plus, it’s so easy to make in the Instant Pot!

Whether you’re a busy mom or just looking for an easy weeknight meal, this recipe is for you. Ready to give it a try? Scroll down for the recipe.

When I first got my Instant Pot and started using it, I wasn’t sure if it was one of those things that would eventually just collect dust in our garage.

Three years later, I’m proud to say I use mine regularly- and it really has made my life so much easier as far as meal preparation goes.

There’s just so much you can do with it – from simple to complex – and I love coming up with new and delicious family-friendly recipes that we and our readers can enjoy.

This recipe uses simple ingredients that you almost always will have on hand, and it’s sure to become a family favorite.

I know some people have trouble cooking pasta in the Instant Pot – but this recipe is quite fool-proof! The pasta was cooked perfectly, and all the flavors melded together amazingly.

I also think that shredding your own cheese makes a difference in a mac and cheese type pasta. It just melts so much better! Though if you are in a pinch, pre-shredded cheese will taste just fine!

Be aware that this recipe makes A LOT – so you could easily half it if you wanted to. We had at least half of it leftover.

Sausage Mac and Cheese Instant Pot

Ingredients:

Olive Oil
Two packages chicken sausage
16 ounces dry elbow macaroni
4 cups chicken broth
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
12 ounce evaporated milk
1/4 cup heavy cream
1.5 cup cheddar cheese
1 cup mozzarella cheese

Instructions:

Set Instant Pot to saute. Add a Tablespoon or two of oil and warm.

Saute sausage for a few minutes.

Remove sausages and set aside.

Add chicken broth and scrape up anything from the bottom so it doesn’t burn.

Put macaroni, butter, and seasonings into the Instant Pot.

Place on manual high pressure for four minutes.

Quick Pressure release as soon as the timer goes off.

Add in cheese and milks and stir until creamy and combined,

Stir in sausage and enjoy!

This dish is full of flavor and sure to please the whole family. The best part is that it only takes a few minutes to prepare in your Instant Pot. Give this recipe a try tonight and let us know what you think in the comments below.

Instant Pot Cheesy Sausage Pasta

Yield: 10

This easy Instant Pot cheesy sausage pasta is sure to please all the taste buds in your home. Super easy to prepare – great for a family or for a crowd

Ingredients

Olive Oil
Two packages of al fresco Fully Cooked Chicken Sausage – sliced
16 ounces dry elbow macaroni
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4 cups chicken broth
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
12 ounce evaporated milk
1/4 cup heavy cream
1.5 cup cheddar cheese
1 cup mozzarella cheese

Instructions

Set Instant Pot to saute. Add a Tablespoon or two of oil and warm.
Saute sausage for a few minutes
Remove sausages and set aside
Add chicken broth and scrape up anything from the bottom so it doesn’t burn
Put macaroni, butter, and seasonings into the Instant Pot.
Quick Pressure release as soon as the timer goes off.
Add in cheese and milks and stir until creamy and combined,
Stir in sausage and enjoy!