Why are Instant Pot recipes good for a Potluck?

Saves time: The Instant Pot can cook many dishes quickly and efficiently, which is great for potluck dinners where time is often limited.

Easy to transport: The Instant Pot’s removable inner pot and compact size make it easy to transport to and from potluck dinners.

Keeps food warm: The Instant Pot has a “keep warm” function that allows you to keep your dish at a safe temperature until it’s time to serve.

One-pot meals: The Instant Pot is great for making one-pot meals, such as chili or stew, which can be a convenient option for potluck dinners.

Large capacity: The Instant Pot comes in different sizes, some of which can hold up to 8 quarts of food, making it easy to cook enough food to feed a large group of people.

With all of the potential for simple yet extravagant meals that can be made in under 30 minutes, everyone will leave your potluck full and satisfied!

10 Instant Pot potluck recipe ideas

Chili

A hearty and flavorful chili is always a crowd-pleaser. You can make a classic beef chili or try a vegetarian version with beans and veggies.

Pulled Pork

Cook a large pork shoulder in the Instant Pot with BBQ sauce and spices for a delicious pulled pork dish that can be served on buns or as a main dish.

Mac and Cheese

Creamy and cheesy mac and cheese is a classic comfort food that’s perfect for potlucks. You can add bacon or other toppings to make it even more decadent.

Meatballs

Make a big batch of meatballs in the Instant Pot and serve them with your favorite sauce. They can be made with beef, turkey, or even vegetarian meat substitutes.

Hummus

Hummus is a fun dish to bring to a party or potluck because it is tasty and different- plus you can dip veggies, chips, bread or crackers in it so it is super versatille!

Corn Bread

Make a flavorful corn bread dish that is a perfect side for any BBQ or party!

Chicken Noodle Soup

Use the Instant Pot to make a hearty and healthy vegetable soup with plenty of seasonal veggies, herbs, and spices.

Baked Beans

Slow-cooked baked beans are a classic potluck dish, but you can speed up the process with the Instant Pot. Use canned or dry beans and add your favorite seasonings and meat.

Mashed Potatoes

Make creamy and fluffy mashed potatoes in the Instant Pot for an easy side dish that everyone will love.

Cheesecake

Yes, you can even make desserts in the Instant Pot! Try making a rich and creamy cheesecake for a sweet treat that will impress everyone at the potluck.

All in all, Instant Pot dishes are a great way to make a tried and true potluck dish quickly and easily. With its portability and ease of cleanup, it’s the perfect option for feeding a crowd. Put these tips to use to make your next potluck gathering an instant success!

other instant pot side dishes:

• Easy Instant Pot Baked Beans
• Instant Pot Hamburger Helper
• Instant Pot Macaroni and Cheese with Bacon

The post 10 Easy Instant Pot Pot Luck Ideas first appeared on What's in the Pot.

The post 10 Easy Instant Pot Pot Luck Ideas 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.

Homemade chicken and dumplings is a classic comfort food dish that can be tricky to make. 

This recipe takes all of the guesswork out of making chicken and dumplings. You’ll have a delicious, hearty meal on the table in no time – it’s an easy chicken meal for sure!

This Instant Pot Cracker Barrel Chicken and Dumplings Recipe is sure to become a family favorite. The creamy sauce is extra-tasty, and the dumplings are cooked perfectly. This is a great recipe that you will love – and the best thing is that this delicious dish be done in less than one hour!

Ingredients

Homemade Dumplings:

• 2 cups flour
• 1 cup water
• 1 teaspoon Better than Bouillion Chicken flavor
• 1 tsp baking powder
• 1/2 tsp salt

Chicken and Dumplings

• 1 lb frozen chicken tenderloins
• 3 cups chicken broth
• 1 cup milk
• 1 teaspoon sugar
• Salt (to taste)
• Black Pepper (to taste)

What is the best way to shred chicken?

The best way to shred chicken is with a fork or a handheld mixer. We also like to use our bear claw shredders.

Can I make this recipe with fresh chicken?

Yes, you can make this recipe with fresh chicken. Just skip the chicken cooking portion and just bring everything to a boil on saute, including the chicken broth. You could also use rotisserie chicken.

What if I don’t have better than Boullion – what can I use?

If you don’t have better than bouillon, you could use a teaspoon of poultry seasoning.

Can you use biscuit dough for the chicken and dumplings?

While we think homemade is best, you could definitely use refrigerated biscuit dough when you have a time crunch.

Can I use chicken thighs instead of tenderloins?

Yes, you could do this. You will need to increase the cooking time of the chicken, though.

Can I use heavy cream instead of milk?

Yes – I would use 3/4 cup heavy cream and 1/4 cup water.

What are dumplings?

Dumplings are a southern staple made of flour and a few other pantry staples. They are like thick and fat noodles, and they are absolutely delicious! They shouldn’t be confused with Chinese dumplings, which are completely different.

Recipe Instructions

Dumpling Directions

1. Mix ingredients together into a ball.
2. Flour surface
3. Roll out to 1/8 inch thickness with a rolling pin and cut into squares using a pizza cutter

Chicken and Dumplings Directions

1. Add chicken tenderloins and chicken broth to the Instant Pot
2. Cook for 7 minutes on manual high pressure
3. Quick release the pressure when the timer goes over
4. Remove chicken and shred; set aside in a bowl
5. To the hot broth, add milk, sugar, salt, pepper and butter and mix well
6. Bring to light boil using the saute function set to low and add in in the pieces of dough for the dumplings for 15-20 minutes until you have nice and fluffy dumplings
7. Season with additional salt and pepper if needed
8. Add chicken back in and serve. 

What Instant Pot do you use?

We use the 6-quart Instant Pot for this recipe, however, you can definitely use an 8 quart!

How do you reheat Cracker Barrel’s chicken and dumplings?

We recommend reheating chicken and dumplings on the stove over medium heat until warmed through. You can also reheat them in the Instant Pot on saute mode.

How long does it take to steam dumplings in an Instant Pot?

It takes about 15-20 minutes to steam dumplings in an Instant Pot.

What else can I add to this recipe?

You could also add some chopped carrots, celery, and onion to this recipe. We like to add a little bit of everything to our Instant Pot meals! Bacon bits might also be a delicious addition to this recipe.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Crock pot chicken and dumplings is delicious! Just cook the chicken on high for 4 hours in chicken brothor on low for 6-8 hours. Then, add the remaining ingredients and the dumplings and cook on high for 30 minutes or until they are cooked through. It should taste just as delicious as the original recipe!

Can I make this recipe gluten free?

Yes, you can make this Instant Pot Cracker Barrel Chicken and Dumplings Recipe gluten free. Just use a gluten free flour blend in place of the all-purpose flour and make sure your other ingredients are also gluten free.

What would be good sides to serve with this dish?

We think green beans, mashed potatoes, and cornbread would be great sides to serve with Instant Pot Cracker Barrel Chicken and Dumplings.

How long will this recipe last in the fridge?

This Instant Pot Cracker Barrel Chicken and Dumplings Recipe will last in the fridge for 3-4 days.

Can I freeze this recipe?

Yes, you can freeze Instant Pot Cracker Barrel Chicken and Dumplings. Just place them in a freezer safe container and they will last for 3-4 months.

How should you store the leftovers?

Store the leftovers in a fridge safe container for 3-4 days.

More Recipes You May Enjoy:

• Instant Pot Chicken Tikka Masala
• Instant Pot Chicken Alfredo
• Easy Instant Pot Honey Garlic Chicken Recipe

This copycat Cracker Barrel Chicken and Dumplings Recipe made in the Instant Pot is a delicious and easy winter dinner that the entire family will love! Give this quick meal a try today!

The post Instant Pot Chicken and Dumplings – Cracker Barrel Copycat Recipe first appeared on What's in the Pot.

The post Instant Pot Chicken and Dumplings – Cracker Barrel Copycat Recipe appeared first on What's in the Pot.

Ingredients Needed for Chicken Tikka Masala

You want to make some Chicken Tikka Masala meal for your family, but you don’t have a lot of time to spare. 

Who has time to cook a complicated meal from scratch these days? Between work and errands, it seems like there are never enough hours in the day.

Instant Pot chicken tikka masala is the perfect solution. This easy recipe can be prepared in just 30 minutes, and it’s packed with bold Indian flavors. Chicken tikka masala is a classic dish that’s sure to please everyone at your table. Give this recipe a try tonight!

Ingredients

• 1 lb chicken breast (cut into cubes)
• ½ c.Greek yogurt
• 1 tbsp. ginger garlic paste
• 1 tsp. garam masala
• 1 tsp. salt
• 1 tbsp. lime juice
• 1 tsp. Kasuri Methi
• 1 tsp. coriander powder
• ½ tsp. ground black pepper powder
• 2 tsp. red chili powder
• 2 tbsp. gram flour
• 2 tbsp. mustard oil (If available, otherwise you can use any other oil)
• 1 green bell pepper (cut into cubes)
• 1 red bell pepper (cut into cubes)
• 1 yellow bell pepper (cut into cubes)
• 1 medium-sized onion (cut into cubes)

What is the best way to marinate chicken for instant pot chicken tikka masala?

The best way to marinate chicken for this recipe is to combine all of the ingredients in a bowl and whisk until smooth. Add the chicken cubes and coat evenly with the marinade. Let it sit for at least 6 hours, or overnight for best results.

How long should I let the chicken marinate?

Chicken tikka masala is best when it’s been given time to marinate overnight. However, if you’re short on time, you can still make a delicious dish by marinating the chicken for at least 6 hours.

Can I use any type of yogurt when making the marinade?

Yes, you can use any type of yogurt when making the marinade. However, plain Greek yogurt will result in a richer and creamier flavor.

Can I use a different oil besides mustard oil?

Yes, you can use any type of oil for this recipe. If you don’t have mustard oil, you can use any other type of oil such as olive oil or vegetable oil.

How to Make Chicken Tikka Masala in the Instant Pot

Marinating and Cooking Chicken

1. In a pan take mustard oil, let it heat up.
2. Next, add the gram flour and roast it for a few seconds until fragrant, remove from heat, and set aside.
3. In a bowl take plain Greek yogurt, add ginger garlic paste, garam masala, red chili powder, Kasuri Methi, coriander powder, salt, pepper powder, and lime juice, and give it a nice whisk.
4. Next add in the prepared oil-gram flour mixture and mix everything properly.
5. Add in the chicken pieces, rub and coat the chicken properly in the marinade.
6. Also, add the cubed bell peppers and onions, let them rest for a minimum of 6 hours.
7. Set the instant pot on the SAUTE function, let it heat up.
8. Add 1 tablespoon of butter.
9. Add the chicken pieces, in a single layer and cook the chicken on both sides until it changes color to light brown.
10. Transfer the chicken to a plate.
11. Next add in the marinated bell peppers and onions, cook for 1 minute and transfer to a plate. (reserve the leftover marinade mixture)
12. CANCEL the SAUTE function.

Making the Gravy

1. Now it’s time to make the gravy!
2. Add ½ cup water and deglaze the pot properly, throw away the water to make the pot clean.
3. Set the instant pot on the SAUTE function.
4. Add 2 tablespoons of butter in the pot, add chopped onions, ginger garlic paste and sauté it for a few seconds until it becomes fragrant, add red chili powder, salt, and coriander powder.
5. Add the chopped tomato and mix, stir and cook for 5 minutes, until the tomatoes become mushy, at this stage add in the leftover marinade mixture.
6. Next puree the tomato mixture with a hand blender until smooth and creamy.
7. Add in the chicken pieces and 1 cup water.
8. CANCEL the SAUTE button.
9. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 6 minutes.
10. Once the pressure-cooking cycle is over. quick release pressure by manually moving the valve from SEALING to VENTING position.
11. Open the lid carefully.
12. Select the SAUTE button.
13. Add Kasuri Methi, Garam Masala, sugar, bell peppers, and onions and let it simmer for 2 minutes.
14. Finally add in cream and 1 tablespoon of butter.
15. CANCEL the SAUTE button.
16. Garnish with fresh cilantro and some cream.
17. Serve hot with rice, naan, or Rotis.

What should I do if my chicken isn’t browning?

If your chicken isn’t browning, it’s likely that the pan isn’t hot enough. Make sure to let the pan heat up for a few minutes before adding the chicken. You can also try cooking the chicken in batches to avoid overcrowding the pan.

My gravy is too thin, how can I thicken it up?

If your gravy is too thin, you can try adding a bit of cornstarch or all-purpose flour to thicken it up. Another option is to cook the gravy for a few minutes longer to allow it to reduce and thicken.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply prepare the chicken and marinade as directed. Store the chicken in the fridge until you’re ready to cook it. The chicken will keep in the fridge for up to 2 days.

8. How long will leftover chicken tikka masala keep in the fridge?

Leftover chicken tikka masala will keep in the fridge for up to 3 days.

Can Instant Pot Chicken Tikka Masala Be Frozen?

Yes!

After cooking the masala, let it cool completely.

Once completely cooled, place in an air-tight, freezer-friendly container and freeze up to three months.

What should I serve with chicken tikka masala?

Chicken tikka masala is typically served with rice or naan bread. You can also serve it with a side of vegetables such as steamed broccoli or roasted cauliflower.

Instant Pot Chicken Tikka Masala is a delicious and easy to make dish. The chicken is marinated in a yogurt based sauce, then cooked with onions, tomatoes, and spices. The gravy is creamy and perfect for serving over rice or naan bread. This dish can be made ahead of time and leftovers will keep in the fridge for up to 3 days.

Other Instant Pot Chicken Recipes:

Instant Pot Golden Tikka Masala

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Rest Time: 6 hours

Total Time: 6 hours 40 minutes

Print

Ingredients

Chicken Marinade

• 500 gm (1.1 lbs) chicken breast (cut into cubes)
• ½ c. hung curd or Greek yogurt
• 1 tbsp. ginger garlic paste
• 1 tsp. garam masala
• 1 tsp. salt
• 1 tbsp. lime juice
• 1 tsp. Kasuri Methi
• 1 tsp. coriander powder
• ½ tsp. ground black pepper powder
• 2 tsp. red chili powder
• 2 tbsp. gram flour
• 2 tbsp. mustard oil (If available, otherwise you can use any other oil)
• 1 green bell pepper (cut into cubes)
• 1 red bell pepper (cut into cubes)
• 1 yellow bell pepper (cut into cubes)
• 1 medium-sized onion (cut into cubes)

Gravy

• 3 tbsp. butter
• 1 onion (chopped)
• 1 tbsp. ginger garlic paste
• 3 tomatoes (cut into cubes)
• 1 tbsp. Kasuri Methi
• 1 tsp. red chili powder
• 1 tsp. salt
• 1 tsp. garam masala
• 1 ½ c. of water
• 1 tsp. coriander powder
• ¼ tsp. sugar (optional)
• 3 tbsp. fresh cream (plus 1 tbsp. for garnish)

Instructions

Marinating and Cooking Chicken

1. Put mustard oil in a pan and let it heat up. Next, add the gram flour and roast it for a few seconds until fragrant. Remove from heat and set aside.
2. In a bowl add hung curd (or plain Greek yogurt), ginger garlic paste, garam masala, red chili powder, Kasuri Methi, coriander powder, salt, pepper powder, and lime juice. Give it a nice whisk.
3. Add in the prepared oil-gram flour mixture and mix everything properly.
4. Add in the chicken pieces. Rub and coat the chicken properly in the marinade. Also, add the cubed bell peppers and onions. Let them rest for a minimum of 6 hours.
5. Set the instant pot on the SAUTÉ function. Let it heat up. Add 1 tbsp. butter.
6. Add the chicken pieces in a single layer and cook the chicken on both sides until it changes color to light brown.
7. Transfer the chicken to a plate.
8. Add in the marinated bell peppers and onions, cook for 1 minute, and transfer to a plate. Reserve the leftover marinade mixture.
9. CANCEL the SAUTÉ function.

Gravy

1. Add ½ c. water and deglaze the pot properly. Throw away the water to make the pot clean.
2. Set the instant pot on the SAUTÉ function.
3. Add 2 tbsp. of butter in the pot, chopped onions, ginger garlic paste and sauté it for a few seconds until it becomes fragrant.
4. Add red chili powder, salt, and coriander powder.
5. Add the chopped tomato and mix. Stir and cook for 5 minutes, until the tomatoes become mushy. At this stage add the leftover marinade mixture.
6. Puree the tomato mixture with a hand blender until smooth and creamy.
7. Add in the chicken pieces and 1 c. water.
8. CANCEL the SAUTÉ button.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 41mgSodium: 1546mgCarbohydrates: 24gFiber: 5gSugar: 11gProtein: 10g

• Instant Pot Chicken and Potatoes
• Instant Pot Honey Garlic Chicken
• Instant Pot Chicken Alfredo

The post Instant Pot Chicken Tikka Masala first appeared on What's in the Pot.

The post Instant Pot Chicken Tikka Masala appeared first on What's in the Pot.

Lasagna is one of those dishes that everyone loves, but it’s often seen as too complicated or time-consuming to make. 

Who has time to spend hours in the kitchen making a dish that’s going to take up a whole plate? Not us! That’s why we love our instant pot lasagna recipe.

Our easy and delicious lasagna recipe can be made in just 30 minutes using an instant pot. Plus, there are so many variations you can try, you’ll never get bored of it.

Instant Pot Lasagna Ingredients

• 8 no boil lasagna noodles
• 1/2 pound ground beef or ground sausage
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 16 ounces cottage cheese
• 1/2 cup grated Parmesan cheese
• 3 cups spaghetti sauce or Marinara sauce
• 3 cups shredded mozzarella, divided

Can I use a different type of cheese?

Of course! This lasagna recipe is very versatile and you can use any type of cheese you like. We recommend trying a mix of mozzarella and cheddar, but you can experiment with other types of cheese as well.

What is the best meat to use in this recipe?

This lasagna recipe can be made with either ground beef, ground turkey, or sausage. We recommend using a leaner meat like turkey to reduce the fat content, but you can use beef if you prefer.

We often like to do a combination of ground beef and ground sausage for some added flavor.

Can I use regular lasagna noodles?

We do recommend using the no-boil lasagna noodles, just because they make this dish SO easy. However, if you prefer to use regular lasagna noodles, just make sure you cook them beforehand.

Can I use ricotta?

Yes! Ricotta can be a great alternative to cottage cheese in this recipe. Just make sure to use a full cup of ricotta instead of the cottage cheese.

Can I leave out the cottage cheese?

Absolutely! We actually tend to prefer this – it’s great either way!

How to Make Instant Pot Lasagna

1. Set the Instant Pot to Saute and let heat until hot. Add in ground beef or ground sausage. Add salt to meat and brown meat. Add in kosher salt, 1 teaspoon Italian Seasoning and minced garlic.
2. Saute for 3-5 minutes or until meat is no longer pink. Once meat is browned, remove from pressure cooker using a slotted spoon.
3. Turn Instant Pot off and pour 1 1/2 cups of water into the Instant Pot Inner Pan. Scrape any browned bits of meat with a spoon or spatula.
4. Add in trivet to the Instant Pot right over the water.
5. Layer the Lasagna In a 7 inch by 3 inch Spring Form Pan or 7 by 3 inch oven safe43 cake pan.  
6. To being layering, add thin layer of marinara or spaghetti sauce to the bottom of the pan. Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan.
7. Top with half the cottage cheese. Add a few dashes of garlic powder and Istalian seasoning to the cottage cheese layer for added flavor.
8. Next, sprinkle with half the meat mixture. .Cover the meat mixture with marinara or spaghetti sauce and then sprinkle with a light layer Parmesan cheese, followed by a light layer of mozzarella cheese.
9. Add another layer of lasagna noodles.
10. Top with remaining cottage cheese mixture.
11. Sprinkle with remaining meat mixture.
12. Top with another layer of marinara or spaghetti sauce and sprinkle with a light layer of mozzarella and Parmesan cheese.
13. Add the final layer of lasagna noodles, breaking to fit again.
14. Top with a generous layer of marinara or spaghetti sauce.
15. Generously sprinkle shredded Mozzarella Cheese and Parmesan cheese on top.
16. Cook Lasagna by placing the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot.
17. Place lasagna on trivet inside the Instant Pot. Place lid on lasagna and turn vent knob to “seal.”
18. Set to high pressure for 22 minutes.
19. Let pressure release for 10 minutes and then do a quick release for any remaining pressure.
20. Serve after letting lasagna set for 10-15 minutes.

Can I make this lasagna recipe in the oven?

Yes! If you don’t have an instant pot, you can easily make this lasagna recipe in the oven. Just follow the same instructions but bake it in a 9×13 inch baking dish at 350 degrees for 30 minutes.

Can I make this lasagna recipe vegetarian?

Yes! Just leave out the meat and use vegetable broth instead of chicken broth to make it vegetarian. You can also use a variety of different vegetables to make it more flavorful.

Can I make this lasagna recipe ahead of time?

Yes! This lasagna recipe can be made ahead of time and stored in the fridge for up to 3 days before cooking.

I would recommend letting the ingredients cool before putting the lasagna together. If you put the cheese on top of hot meat and noodles, it will melt.

How can I make this recipe healthier?

There are lots of ways to make this lasagna recipe healthier. You can use leaner meat like turkey, use less cheese, or use whole wheat pasta. You can also reduce the amount of sauce used in the recipe.

Can I freeze this lasagna recipe?

Yes! This lasagna recipe can be frozen for up to 2 months.

How long will the leftovers last?

They should last in an air-tight container for 3-4 days in the refrigerator.

Where can I find a springform pan?

A springform pan can be found at most kitchen stores or online.

Tips for Success

Always Brown The Meat First

When browning the meat, the Instant Pot should be set to the to Saute setting.

1. Let it heat up until hot.
2. Then, crumble in ground beef or ground sausage. (Or a mixture of both!)
3. Add in seasonings and diced onion.
4. Once the meat is cooked, remove meat mixture from Instant Pot using a slotted spoon.

You Need to Get the Water/Food Ratio Right!

• Add 1 1/2 cups of water to the Instant Pot Inner Pan.
• Scrape up any browned bits of meat gently.
• Turn Instant Pot off. (yes, really!)
• Add a trivet to the Instant Pot right over the water. This keeps the noodles from getting too mushy!

When Layering, Keep Ingredients Uniform

If you added 1 cup of cottage cheese to the first layer, make sure you add one cup to the second.

Keeping layers uniform gives a better cooking and eating experience!

Use An Aluminimum Foil Sling

Having an aluminum foil sling helps you remove the lasagna without dropping it and creating a big, nasty mess!

Don’t Forget to Broil Your Lasagna After!
If you love that toasted look and flavor many restaurant lasagnas have, simply broil your finished lasagna for a few minutes.

Place lasagna on a cookie sheet and place it under the broiler for three minutes.

That’s it! Super simple!

Instant Pot Cheesy Lasagna

Yield: 6 people

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

A classic favorite, cheesy lasagna, is now ready in just a few minutes! With the help of the Instant Pot, lasagna fans can enjoy their favorite homemade, comfort food several times per week! Enjoy!

Print

Ingredients

• 8 no boil lasagna noodles
• 1/2 pound ground beef or ground sausage
• 2 teaspoons Italian seasoning
• 1 teaspoon 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 16 ounces cottage cheese
• 1/2 cup grated Parmesan cheese
• 3 cups spaghetti sauce or Marinara sauce
• 3 cups shredded mozzarella, divided

Instructions

1. Set the Instant Pot to Saute and let heat until hot. Add in ground beef or ground sausage. Add salt to meat and brown meat. Add in kosher salt, 1 teaspoon Italian Seasoning and minced garlic.
2. Saute for 3-5 minutes or until meat is no longer pink. Once meat is browned, remove from pressure cooker using a slotted spoon.
3. Turn Instant Pot off and pour 1 1/2 cups of water into the Instant Pot Inner Pan. Scrape any browned bits of meat with a spoon or spatula.
4. Add in trivet to the Instant Pot right over the water.
5. Layer the Lasagna In a 7 inch by 3 inch Spring Form Pan or 7 by 3 inch oven safe43 cake pan.  
6. To being layering, add thin layer of marinara or spaghetti sauce to the bottom of the pan. Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan.
7. Top with half the cottage cheese. Add a few dashes of garlic powder and Istalian seasoning to the cottage cheese layer for added flavor.
8. Next, sprinkle with half the meat mixture. .Cover the meat mixture with marinara or spaghetti sauce and then sprinkle with a light layer Parmesan cheese, followed by a light layer of mozzarella cheese.
9. Add another layer of lasagna noodles.
10. Top with remaining cottage cheese mixture.
11. Sprinkle with remaining meat mixture.
12. Top with another layer of marinara or spaghetti sauce and sprinkle with a light layer of mozzarella and Parmesan cheese.
13. Add the final layer of lasagna noodles, breaking to fit again.
14. Top with a generous layer of marinara or spaghetti sauce.
15. Generously sprinkle shredded Mozzarella Cheese and Parmesan cheese on top.
16. Cook Lasagna by placing the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot.
17. Place lasagna on trivet inside the Instant Pot. Place lid on lasagna and turn vent knob to “seal.”
18. Set to high pressure for 22 minutes.
19. Let pressure release for 10 minutes and then do a quick release for any remaining pressure.
20. Serve after letting lasagna set for 10-15 minutes.

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 375Unsaturated Fat: 0g

More Recipes You Might Enjoy:

• Easy Instant Pot Chicken Alfredo Recipe
• Instant Pot Macaroni and Cheese with Bacon
• Easy Homemade Instant Pot Hamburger Helper
• Easy Instant Pot Chicken, Potatoes, and Carrots

Our easy and delicious lasagna recipe can be made in just 30 minutes using an instant pot. Plus, there are so many variations you can try, you’ll never get bored of it. So what are you waiting for? Get cooking!

The post Instant Pot Lasagna Recipe – Cheesy and Easy first appeared on What's in the Pot.

The post Instant Pot Lasagna Recipe – Cheesy and Easy appeared first on What's in the Pot.

If you’re looking for a quick and easy dinner idea, this is it! This recipe is perfect because it combines all the flavors of Hamburger Helper with pasta in just one pot – and it’s a lot better for you since it’s homemade. You can’t go wrong with that. It’s easy to put together, cooks quickly, and tastes delicious. Who could ask for more?

There are just those meals that you look back on with fondness from childhood – and Hamburger Helper is one of them.

However, if you aren’t as pleased with the idea when you look at the ingredients on the box, you might feel a little disappointed…until you realize you can make something that tastes even better at home and you can feel a little bit better about feeding your family.

This pressure cooker Hamburger Helper is absolutely delicious. It has tons of flavor, it’s so easy to throw together quickly, tastes amazing, it’s a recipe the whole family will love. This one definitely has a place in my permanent Instant Pot recipes cookbook!

The cooking time for this recipe in under 30 minutes, and it’s something your entire family will be asking you to make over and over again (picky eaters included).

Ingredients:

• 1 pound ground beef
• 1 tbsp olive oil
• 1/2 tbsp minced garlic
• 1 tablespoon ketchup
• 1 teaspoon dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz dry elbow macaroni
• 4 cups beef broth
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese

Directions:

1. Turn instant pot to the saute setting and heat olive oil.
2. Add ground beef and brown until no longer pink and drain excess fat.
3. Add minced garlic and cook until fragrant.
4. Deglaze the pot with a little bit of beef broth.
5. Add ketchup, mustard, seasonings, macaroni, and brothe to the pot and stir well.
6. Place lid on top and set to manual high pressure for four minutes.
7. When the time goes off, quick release all the pressure.
8. When pressure is released, take the lid off and mix in the cheese. Serve immediately

Can I use different kinds of pasta?

You can use different kinds of pasta in this recipe, just make sure they are the same size so they cook evenly.

How can I make this recipe healthier?

There are a few swaps you can do to make this recipe a little bit better-for-you

• Use a healthier ground meat, such as ground turkey or ground chicken
• Choose an extra lean ground beef
• Use black beans instead of ground beef
• Choose a low fat sour cream
• Use low fat cheddar cheese
• Use whole wheat macaroni noodles

Why is this better than boxed Hamburger Helper?

This is better than the boxed version because you know exactly what’s in it and it’s made fresh. The homemade version has lots of the flavors and texture that we all know and love from the boxed stuff – it’s just better for you!.

What are some variations for this recipe?

Some variations for this recipe include:

• Using different kinds of cheese
• Adding in vegetables, such as onions or green peppers
• Using a different type of pasta.
• Add Worcestershire sauce.
• Use tomato paste instead of ketchup.
• Add in some taco seasoning
• Use fresh herbs

Can I use chicken broth instead of beef broth?

This should be fine. It may change the flavor ever-so-slightly, but it shouldn’t be very noticeable!

Are the noodles mushy?

The noodles should be cooked al dente, but not mushy. The best way to prevent them from getting mushy is to make sure you do the quick pressure release as quickly as possible when the timer goes off.

How can I store the leftovers?

You can store the leftovers in an airtight container in the fridge for up to 3 days.

Can I freeze the leftovers?

You can freeze the leftovers in an airtight container for up to 2 months.

Easy Homemade Instant Pot Hamburger Helper

Yield: 7 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Check out one of our favorite easy Instant Pot dinner recipes - homemade hamburger helper. This easy meal is perfect for busy weeknights - it features a cheesy beef and pasta mixture that comes together in a snap!

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Ingredients

• 1 pound ground beef
• 1 tbsp olive oil
• 1/2 tbsp minced garlic
• 1 tablespoon ketchup
• 1 teaspoon dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz dry elbow macaroni
• 4 cups beef broth
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese

Instructions

1. Turn instant pot to the saute setting and heat olive oil.
2. Add ground beef and brown until no longer pink and drain excess fat.
3. Add minced garlic and cook until fragrant.
4. Deglaze the pot with a little bit of beef broth.
5. Add ketchup, mustard, seasonings, macaroni, and brothe to the pot and stir well.
6. Place lid on top and set to manual high pressure for four minutes.
7. When the time goes off, quick release all the pressure.
8. When pressure is released, take the lid off and mix in the cheese. Serve immediately

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 99mgSodium: 977mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 29g

What does it mean to deglaze the bottom?

Deglazing the pot is essential for making sure your food doesn’t burn. When you use the saute feature to brown the ground beef, pieces of the meat get stuck to the bottom of the pot.

So before you add the rest of the ingredients in, you need to deglaze! You can do this very simply by following these instructions:

• Add a small amount of water or broth to the bottom of the bottom
• Using a wooden spoon, crape the bottom of the pot until it looks like there are no more bits and pieces of meat stuck to it.

Why did I get a burn notice?

There are two main reasons you will get a burn notice:

• You did not put in enough liquid
• You did not deglaze the bottom of the pot.

Can I make this recipe dairy free?

We have not made this recipe dairy-free, but you could try using your favorite dairy-free cheddar shreds and a dairy-free sour cream.

What should I serve with this recipe?

You can make this a complete meal with some delicious sides dishes including steamed vegetables, a simple salad, or garlic bread.

More Weeknight Dinner Recipes:

• Instant Pot Honey Garlic Chicken
• Instant Pot Chicken Alfredo
• Easy Instant Pot Tomato Soup Recipe
• Instant Pot Ham Potato and Cheddar Soup

This Instant Pot homemade hamburger helper is quick, easy and delicious – perfect for busy weeknights. It’s also healthier than boxed Hamburger Helper, since it’s homemade. You can customize it with your favorite ingredients or variations.

Plus, the leftovers are freezer-friendly, so you can make ahead and have a quick meal ready to go. Who knew making a delicious meal like this could be so easy? We love this cheesy pasta dish, and we know that it will be one of your family favorites for years to come.

The post Easy Homemade Instant Pot Hamburger Helper first appeared on What's in the Pot.

The post Easy Homemade Instant Pot Hamburger Helper appeared first on What's in the Pot.

It can be tough to make a good, hearty soup from scratch. Plus, who has time to stand over the stove all day? 

We’ve all been there – wanting a nice, warm bowl of soup but not wanting to spend hours in the kitchen preparing it over the stovetop.

A creamy Instant Pot tomato soup is the perfect solution! This delicious and easy homemade tomato soup can be made in your Instant Pot in just minutes – just enough time to whip up some delicious grilled cheese sandwiches on the stovetop!

The Recipe

Ingredients:

• 1 28 oz can crushed tomatoes
• 4 c. of broth, chicken or vegetable stock
• 2 carrot sticks, diced
• 2 tbsp. olive oil
• 2 tsp. Italian seasoning
• ½ tsp. salt
• ½ tsp. black pepper
• 2 tbsp. of garlic, minced
• 1 onion, diced

Instructions

1. Set Instant Pot to saute mode .
2. Add 1 tablespoon of oil. When oil is hot, saute onions and carrots until onion is translucent (about 3-5 minutes).
3. Add garlic and sauté for 2 minutes.
4. Add tomatoes, broth, oil, and seasonings.
5. Close Instant Pot lid and pressure valve.
6. Pressure cook on high pressure for 15 minutes. Let the natural release run for 10 minutes and then release the remaining pressure using the quick release feature.
7. CAREFULLY pour soup into a food processor or regular blender and blend for 30 seconds. Alternatively, you can leave the soup on the Instant Pot and use an immersion blender.
8. Serve with basil, cheese, and/or croutons.

How long can you keep Instant Pot tomato soup in the fridge?

This soup will last in the fridge for about 3-5 days in the refrigerator when stored in an airtight container?

How do you reheat soup?

Reheating soup isn’t hard, though it can get thicker once it’s refrigerated and need extra liquid.

If you are reheating a large batch, reheat by simmering the soup on the stovetop. You can also throw it back in the Instant Pot to reheat it as well – we like to do this with frozen soup! If it’s frozen, you will want to add about 1/2 cup of water or broth and adjust the seasonings afterward.

If you have just enough for one serving, stick it in the microwave with a little bit of broth or water. Heat on half pour to prevent splattering.

Can you freeze Instant Pot tomato soup?

Yes, you can! Homemade Instant Pot Tomato Soup is easy to freeze and great to have on hand for those cold winter nights. 

When freezing soup, I like to use a muffin tin as piping bags first. Place the soup in each section then stick it in the freezer overnight. Once they’re frozen, pop them out of the tin and place them in a freezer bag. This makes for easy portion sizes.

If you don’t have a muffin tin, you can pour the soup into ice cube trays then pop out the frozen cubes once they’re solid. Place them all in a freezer-safe ziplock bag where they will keep for up to 3 months.

We also really like the Souper Cubes! They are specifically designed for freezing soup.

How many servings are in this recipe?

This soup will make about six large servings – more if you are feeding children!

What kind of tomatoes do you use for the soup?

We use crushed tomatoes for this Instant Pot tomato soup recipe, but you can also use diced or whole peeled versions.

What is the best way to blend this soup?

An immersion blender is the easiest option because you don’t have to transfer it to a blender or food processor.

However, if you don’t have an immersion blender, that’s okay! Just be VERY careful when you transfer it to your blender or food processor because the soup will be very. hot.

Will this recipe work with fresh tomatoes instead of canned tomatoes?

This delicious soup recipe is best with canned crushed tomatoes, but if you have the chance to use fresh, garden-ripe tomatoes, by all means, do so! Just add them in at the very end and simmer for a few minutes.

Can this be made on the stovetop?

Absolutely! However, the preparation is slightly different.

You will want to dice your carrots and onion before heating them in a large pot over medium-high heat with oil or butter. Once the onion has softened, add garlic then tomatoes. Simmer until heated through. Transfer everything to a food processor OR use an immersion blender right in the pot and blend until smooth.

Can I use water instead of vegetable broth?

Yes, you can substitute the vegetable broth for additional water or chicken broth! Though we do recommend using some sort of stock to make it extra tasty. If you aren’t worried about making this Instant Pot tomato soup vegan, beef broth is also delicious!

Can I make this soup in the slow cooker?

For the most part, yes – using a few small changes.

Add all ingredients except broth to the slow cooker and cook on low for 6-8 hours or high for 4-5 hours. Blend with an immersion blender, transfer back to the slow pot then stir in the vegetable broth before serving. This is especially helpful if you are running short on time during the week!

Instant Pot Tomato Soup

Yield: 6 bowls

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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Ingredients

• 1 28oz can crushed tomatoes
• 4 c. of broth, chicken or vegetable
• 2 carrot sticks, diced
• 2 tbsp. oil
• 2 tsp. Italian seasoning
• ½ tsp. salt
• ½ tsp. pepper
• 2 tbsp. of garlic, minced
• 1 onion, diced

Instructions

1. Set Instant Pot to SAUTÉ.
2. Add 1 tablespoon of oil. When oil is hot, sauté carrots and onion until onion is translucent.
3. Add garlic and sauté for 2 minutes.
4. Add tomatoes, broth, oil, and seasonings.
5. Close Instant Pot lid and pressure valve.
6. Pressure cook on high for 15 minutes. Let naturally release for 10 minutes.
7. Pour soup into a food processor and blend for 30 seconds or use an immersion blender directly in the pot.
8. Serve with basil, cheese, and/or croutons.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 1090mgCarbohydrates: 19gFiber: 5gSugar: 10gProtein: 4g

Is this Instant Pot tomato soup recipe gluten-free?

Yes, it can be easily made gluten-free by using a GF vegetable broth. Any other ingredients are already naturally gluten-free! 

What brand of canned tomatoes do you use?

We’ve found that Muir Glen is the best canned tomatoes for making this soup! We love the texture and flavor. However, you can use any kind of crushed or pureed tomato you’d like.

Do I have to add salt?

No, but we do recommend adding some salt for taste! If using homemade vegetable broth, be sure to taste it before adding salt because some broths are naturally salty.

What is the best cheese to use when serving Instant Pot tomato soup?

We love using parmesan cheese on this soup. However, a white cheddar or even plain cheddar can be really delightful!

What are some possible variations of this recipe?

You can absolutely play around with this Instant Pot tomato soup recipe. Some ideas include:

• Add leftover chicken or beef
• Add a splash of heavy cream, milk or coconut milk to make it a more creamy soup,
• Add spices like cumin and paprika, etc.
• Use fresh herbs for extra flavor
• Adding fresh basil is also a great option!

What else can I serve with Instant Pot tomato soup?

We recommend serving it alongside a grilled cheese sandwich or a simple, cheesy quesadilla! You can also serve it with some avocado or a dollop of sour cream on top. I also love just having a nice loaf of homemade french bread.

What other vegetables can be added to this soup?

We love adding zucchini to this soup! However, feel free to add other veggies like carrots, celery and potatoes. Just be sure not to overcook them and you’ll want to cook the onions and garlic first.

More Instant Pot Soup Recipes:

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

This delicious and easy Instant Pot tomato soup recipe is perfect for beginners who are just getting started with using an Instant Pot. It is really one of the best tomato soup recipes around, and it makes for the perfect weeknight meal – especially when you just want a hot bowl of soup.

The soup can also easily be made on the stovetop, in a slow cooker, or even in a blender! You can customize this recipe by adding your favorite herbs and spices, or by substituting different types of cheese. So get ready to enjoy a warm and comforting bowl of Instant Pot tomato soup on a chilly day!

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

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

Everyone loves homemade fajitas, but they can be a little time-consuming to make the traditional way. That’s why this Instant Pot steak fajitas recipe is so perfect for an easy dinner-it’s easy to follow and only takes a few minutes in the pressure cooker. The fajitas turn out juicy and full of flavor perfect for a quick and easy delicious meal in no time! We really think the Instant Pot version is the BEST method for making easy fajitas!

You can also easily use chicken instead of steak, if you want as well. Either way, you will end up with a delicious Mexican dish!

Ingredients:

• 1 lb. skirt steak, sliced into thin strips
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 onion, sliced
• 1 cup beef broth
• 2 1/2 TBSP favorite fajita seasoning

Instructions

1. Add all ingredients in the Instant Pot. Stir well.
2. Close your Instant Pot lid by twisting it on and closing the valve by pushing it away from you. 
3. Set your Instant Pot to High Pressure for 4 minutes. Allow it to release naturally for 5 minutes, and then quick release the rest of the pressure.
4. Once the pressure has completely released, stir the fajitas once more. You can eat by itself for a low carb meal, or in a tortilla shell topped with sour cream, cheese, cilantro, and more! Enjoy!

Why make fajitas in the Instant Pot?

The Instant Pot fajitas are perfect for super busy weeknights when you have so little time to spend in the kitchen, and it’s one of these “dump and go” recipes that all IP fans love

The fajitas cooked in the electric pressure cooker turn out so delicious, they’re juicy and full of flavor

You should know that the fajitas cooked in the IP are not the same as chargrilled fajitas made on the grill. They don’t have the same grilled taste and it doesn’t usually result in crisp veggies. If you want this caramelization, you may want to throw everything on a sheet pan afterward and broil for a minute or two OR you can saute the veggies beforehand and not cook them with the rest of the ingredients.

What to serve with fajitas?

I think fajitas are best when served with warmed corn tortillas or flour tortillas, refried beans, pico de gallo, and rice. For a lower-carb option, you could use cauliflower rice. Here are a few recipes you might enjoy:

• No Soak Instant Pot Refried Beans
• How to Make Refried Beans Taste Better
• Instant Pot Cilantro Lime Rice

What toppings are best on fajitas?

My favorite toppings are fresh cilantro, sour cream, lime juice, salsa and shredded cheese. You can also try adding cooked rice or quinoa if you want to bulk up your meal prep with healthy carbs.

What is a good homemade fajita seasoning?

If you want to make a homemade fajita seasoning, combine:

• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons onion powder
• 1 teaspoon garlic powder with 1 teaspoon salt and ½ teaspoon black pepper

If you don’t have all of these spices on hand, substitute with a store-bought fajita seasoning or just salt and pepper. When using store-bought fajita spice mixes, make sure you read the label because some have added sugar, which you don’t want.

Can I make these in the crock pot?

Crockpot steak fajitas are delicious too! I love cooking in my slow cooker on days when I have to leave the house in the morning, come home tired for late lunch or dinner and need a meal to be ready.

You can make them with the same ingredients as the Instant Pot recipe. All you need is to add the steak, bell pepper and onion to a slow cooker and add the seasonings.

Can I make these on the stove?

Yes, you can! Just follow all the steps as instructed and cook over medium heat in a large skillet until the vegetables are tender.

What cut of steak should I use?

I used skirt steak because it’s a fattier cut, but you can use sirloin or flank steak as well. Just make sure the steak is a little over a pound and thinly slice it into strips.

Easy Instant Pot Steak Fajitas Recipe

Yield: 8 fajita sized tacos

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 1 lb. skirt steak, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 onion, sliced
• 1 cup beef broth
• 2 1/2 TBSP favorite fajita seasoning

Instructions

1. Add all ingredients in the Instant Pot. Stir well.
2. Close your Instant Pot lid by twisting it on and closing the valve by pushing it away from you. 
3. Set your Instant Pot to High Pressure for 4 minutes. Allow it to release naturally. 
4. Once the pressure has completely released, stir the fajitas once more. You can eat by itself for a low carb meal, or in a tortilla shell topped with sour cream, cheese, cilantro, and more! Enjoy!

Can I use chicken instead?

Yes, you can make Instant Pot chicken fajitas by using thin-sliced chicken breasts. I would also use chicken broth instead of beef broth. However, if you are looking for an easy pressure cooker fajita recipe with steak, this is the best choice!

How can I prevent the vegetables from turning out mushy?

If you want to make Instant Pot fajitas that have a slightly crisp texture, I recommend sautéing the vegetables in the Instant Pot in a little bit of olive oil. Remove them before adding the steak and other ingredients.

After the meat is done cooking, you can add them back together with the meat.

Alternatively, you can throw everything on the pan and crisp it up under the broiler.

Easy Instant Pot Steak Fajitas Recipe

Yield: 8 fajita sized tacos

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 1 lb. skirt steak, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 onion, sliced
• 1 cup beef broth
• 2 1/2 TBSP favorite fajita seasoning

Instructions

1. Add all ingredients in the Instant Pot. Stir well.
2. Close your Instant Pot lid by twisting it on and closing the valve by pushing it away from you. 
3. Set your Instant Pot to High Pressure for 4 minutes. Allow it to release naturally. 
4. Once the pressure has completely released, stir the fajitas once more. You can eat by itself for a low carb meal, or in a tortilla shell topped with sour cream, cheese, cilantro, and more! Enjoy!

How can I prep these for a freezer meal?

To make this Instant Pot fajitas recipe into a freezer meal, simply follow all the steps in the recipe except for cooking in an Instant Pot. Instead, place the steak, bell peppers and onions in a large ziploc bag with 1 tablespoon of oil and seal tightly. Store it in your freezer for up to 3 months

How should I store the leftovers?

Store the cooked Instant Pot fajitas in an airtight container or wrap with aluminum foil for up to three days. They can be stored in the fridge for up to five days, so enjoy your meal throughout the week!

Can you make this recipe ahead of time?

This fajitas recipe is the perfect meal prep idea! You can make it ahead of time by following all the instructions except for cooking in an Instant Pot. Instead, place the steak, bell peppers and onions in a large ziploc bag with 1 tablespoon of oil and seal tightly. Store it in your fridge up to 3 days.

How can I reheat the leftovers?

I recommend microwaving the vegetables with a splash of water for 1 minute. Then, add steak slices on top, sprinkle with some water and cover the container tightly. Microwave for another minute or two until warmed through. You can also reheat in an oven, skillet or Instant Pot!

To reheat the leftovers, simply place them in a skillet over medium heat and stir until warmed through. You can also store it in a large ziploc bag and microwave for 1-2 minutes depending on how much you’re reheating.

More Instant Pot Recipes You Might Enjoy:

• Easy Instant Pot Chicken, Potatoes, and Carrots
• Chicken Tikka Masala
• Instant Pot Honey Garlic Chicken

These amazingly tasty and easy Instant Pot Steak Fajitas only take 10 minutes to cook in your pressure cooker that the whole family will LOVE. They’re perfect for a busy weeknight when you don’t have time to wait around the kitchen stove top all day! We hope we see you soon, but if not — enjoy these fajitas. Bon Appetit!

The post Easy Instant Pot Steak Fajitas Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Steak Fajitas Recipe appeared first on What's in the Pot.

The Instant Pot makes cooking this dish a breeze – perfect if you’re short on time and need something with a quicker cook time. So why not give it a try tonight? You won’t be disappointed! It is one of the best Instant Pot chicken recipes around!

It’s a busy weeknight and you have no idea what to cook for dinner. After a long day at work, cooking can feel like a nuisance. You don’t want to spend hours in the kitchen cooking after your hard day, but you still want to eat healthy and delicious food.

Our mouth-watering Instant Pot chicken potatoes and carrots recipe is guaranteed to finish your busy day on a high! This easy-to-follow recipe doesn’t take much time at all, which makes it perfect for those busy weeknights. It’s such a simple Instant pot chicken recipe that everyone should have in their recipe box that the entire family will love.

We love that this dish is a great recipe for busy nights but it is filled with fresh veggies, buttery potatoes, and it only takes a few extra minutes in the kitchen to make. We also love that it’s so versatile – you can easily swap out ingredients you don’t have for other ones. Don’t have large carrots? No problem – just use baby carrots instead. Wishing you could have a tasty Instant Pot chicken thighs meal? Great – chicken thighs work beautifully in this recipe as well!

This would also make for a fantastic Sunday supper. If you aren’t a fan of roast beef, this is a similar idea – just with chicken. It is also great for meal prepping for the week, as you can easily portion it into smaller containers to be eaten throughout the week. It also might feel similar to an Instant Pot chicken stew, just not with as much liquid.

Can I use a different kind of potatoes?

 Yes, you can use any kind of potatoes for this Instant Pot chicken potatoes and carrots dish. Red potatoes work best because they hold their shape after cooking, but if you don’t have those at home, any other variety will work.

Yukon gold potatoes are another favorite of mine – they are such flavorful potatoes. Russet potatoes are probably my least favorite for this dish. I think sweet potatoes would mix up the flavor a little bit and make it even more of tasty comfort food. I wouldn’t recommend putting large potatoes into the pot, though. Make sure you pre-cut them.

How much liquid should I add?

We recommend using the 1.5 cups of chicken broth that is recommended in the recipe.

Can I use chicken thighs instead of chicken breasts?

This recipe also works perfectly with chicken thighs. Just increase the cooking time to 5 minutes instead of 5 minutes on high pressure and one minute on the quick release.

My potatoes are not soft! What did I do wrong?

This is probably because you didn’t cut the carrots into small pieces before cooking them with the potatoes. Cutting them into smaller pieces ensures that they will cook faster and be ready at the same time as your chicken thighs.

Can I add other vegetables to this meal?

Absolutely! Vegetables such as corn, green peas or even carrots can be added to this meal; just make sure you cut everything into small pieces before cooking.

Ingredients

• 4 boneless skinless chicken breasts, cut in roughly 2 1/2 inch pieces
• 2 pounds baby red potatoes
• 1 1/2 cups peeled and skinned carrots, cut into 1/2 inch pieces
• 3 tbsp olive oil, extra virgin if possible
• 1 teaspoon garlic, minced (or 1/4 teaspoon garlic powder
• ) 1 teaspoon dried Thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons dry Ranch seasoning 
• 2 teaspoons dry Ranch seasoning
• 1 1/2 cups chicken broth
• Parmesan cheese, grated
• Chopped onion, for garnish if desired
• salt and pepper, to taste

Instructions

1. In large bowl toss chicken, potatoes and carrots in the olive oil. Season with salt and pepper.
2. Stir together garlic, thyme, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle mixture on top of the chicken and potatoes. Gently toss to distribute the ingredients evenly.
3. Add chicken broth to the pressure cooker.
4. Place chicken in the broth, and top with the potatoes.
5. Place the lid on in the locked position and turn the vent to the sealed position. 
6. Set instant pot to “pressure cook” for 15 minutes. Once finished, do a slow release for five minutes and “quick release” by turning the vent to the venting position to release the remaining pressure. After the valve has dropped, remove the lid.
7. Drain the pressure cooker or transfer chicken, potatoes, and carrots to a serving dish.  
8. Sprinkle chicken, potatoes, and carrots with parmesan cheese and remaining ranch seasoning before serving.
9. Garnish with fresh, chopped green onions if desired

Instant Pot Chicken, Potatoes, & Carrots

Yield: 8 people

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This Instant Pot chicken, potatoes, and carrots recipe is perfect for a Sunday roast! It tastes just like Grandma's recipe, but cooks much more quickly! Enjoy all the homemade flavors you love in a chicken roast...in minutes!

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Ingredients

• 4 boneless skinless chicken breasts, cut in roughly 2 1/2 inch pieces
• 2 pounds baby red potatoes
• 1 1/2 cups peeled and skinned carrots, cut into 1/2 inch pieces
• 3 tbsp olive oil, extra virgin if possible
• 1 teaspoon garlic, minced
• 1 teaspoon dried Thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons dry Ranch seasoning 
• 2 teaspoons dry Ranch seasoning
• 1 1/2 cups chicken broth
• Parmesan cheese, grated
• chopped onions, for garnish if desired
• salt and pepper, to taste

Instructions

1. In large bowl toss chicken, potatoes and carrots in the olive oil. Season with salt and pepper.
2. Stir together garlic, thyme, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle mixture over the chicken and potatoes. Gently toss to distribute the ingredients evenly.
3. Add chicken broth to the pressure cooker.
4. Place chicken in the broth, and top with the potatoes.
5. Place the lid on in the locked position and turn the vent to the sealed position. 
6. Set instant pot to "pressure cook" for 15 minutes. Once finished, do a "quick release" by turning the vent to the venting position. After the valve has dropped, remove the lid.
7. Drain the pressure cooker or transfer chicken, potatoes, and carrots to a serving dish.  
8. Sprinkle chicken, potatoes, and carrots with parmesan cheese and remaining ranch seasoning before serving.
9. Garnish with fresh, chopped green onions if desired

Nutrition Information:

Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 200Unsaturated Fat: 0g

Can I change what herbs I use?

Sure! Use whatever herbs your family would prefer. We do think the combination we’ve provided is pretty delicious, though!

Can I make this recipe in my crockpot or slow cooker?

Yes, this dish also works great in the crockpot or slow cooker so if you don’t have an Instant Pot you can still enjoy it! Cook on low heat for 6-7 hours or high heat for 3-4 hours. Shred the chicken thighs before serving and stir in chopped parsley.

What sides should I serve with this?

Something that is so great about this recipe is that it is almost your entire meal – it has protein, grains, and vegetables. We think it’s perfect when served with a side of homemade yeast dinner rolls.

What are some variations?

What we love about this recipe is how adaptable it is. You can experiment with what fresh vegetables you put in it (green beans would be delicious!), add some lemon zest before serving, and even change up the herbs. Fresh dill, anyone?!

If you want to crisp up the chicken a little bit, you could place it under the broiler for a few minutes before serving.

If you add more broth, you could even make it into a delicious chicken soup!

Can I use pre-cooked chicken?

While I don’t recommend this, if you happen to have a rotisserie chicken, you could add that in after it’s cooked.

How do I store leftovers?

Leftovers can be stored in an airtight container for up to 4 days in the fridge. To reheat, just put in the microwave for 1-2 minutes or until fully heated through. You can also freeze these leftovers for up to 2 months in an airtight container for easy future meals!

Portion control I love using my Pyrex 3-cup Glass Rectangular containers with lids to store and reheat leftovers because they’re microwavable and dishwasher safe!

what can I do with the leftovers?

This meal can have some leftovers – one of our favorite things to do is make it into an Instant Pot Chicken stew! Yum!

Why do you use Ranch Dressing in This Instant Pot Chicken Recipe?

Great question!

The extra sprinkles of powdered ranch give an extra boost of flavor.

I’m sure Grandma would have put it in her chicken, potatoes, and carrot recipe too!

It takes a chicken recipe from…”Okay” to “Oh…YUM!!!”

How do I make a homemade powdered ranch mix?

Here is a great homemade version you can try out!

Can I use italian seasoning instead of the thyme and oregano?

Absolutely! We frequently do this.

Can I use another type of pressure cooker?

This should work well in any brand of an electric pressure cooker.

Can I use fresh herbs instead?

You absolutely can!

Can you freeze this recipe?

Yes. Simply freeze AFTER you’ve completed the recipe.

• Let mixture cool and place in a freezer-friendly air-tight container.
• You can freeze this recipe for up to 3 months.
• When ready to eat, simply thaw mixture and reheat on stove.

More Instant Pot Dinners Ideas:

• Chicken Tikka Masala
• Instant Pot Honey Garlic Chicken
• Easy Instant Pot Steak Fajitas Recipe
• Instant Pot Chicken Alfredo
• Extra Cheesy Instant Pot Lasagna
• Instant Pot Ham Potato and Cheddar Soup

This delicious meal is ready in under 30 minutes using your electric pressure cooker! What more could you ask for? This tasty dish will make dinner a breeze even on busy weeknights that uses many basic ingredients you might already have in your pantry!

Get creative and add your favorite ingredients to take this meal to another level. For an extra spiciness kick, try adding your favorite hot sauce. Pair this meal with a glass of white wine for the perfect end to a long day!

The post Easy Instant Pot Chicken, Potatoes, and Carrots first appeared on What's in the Pot.

The post Easy Instant Pot Chicken, Potatoes, and Carrots appeared first on What's in the Pot.

This Instant Pot soup doesn’t require much prep or cook time, but it tastes as if it has been simmering on the stove for hours. This ham potato soup is naturally creamy when using Russet potatoes as they break up a little bit while cooking.

It’s getting colder outside, and that means it’s time for some delicious soup! 

But who has time to make soup from scratch? Not me. That’s why I love this Instant Pot Ham and Potato Soup recipe.

This ham and potato soup is perfect for a chilly night. It only takes a few minutes to prep, and then the Instant Pot does all the work. Plus, this soup is naturally creamy thanks to the Russet potatoes.

Ingredients:

• 1 tbsp. oil
• 1 tbsp. minced garlic
• ¼ c. diced onion
• ½ c. diced celery
• 1 c. carrots, diced
• 2 c. chopped ham
• 1 lb. fresh russett potatoes (cut into 1/2-inch pieces)
• 4 c. chicken broth
• 1 tsp. salt
• 1 tsp. thyme
• ¼ tsp. pepper
• ½ c. half and half
• shredded cheddar cheese (for serving)

Directions:

1. Add oil, garlic, onion and celery to the Instant Pot.
2. Set the pot to SAUTÉ and sauté the ingredients until the onion is soft, stirring frequently, about 3–5 minutes.
3. Stir in carrots, ham, potatoes, broth, and seasonings (salt, thyme, and pepper).
4. Place the lid on the Instant Pot and seal shut.
5. Close the pressure release valve.
6. Set the Instant Pot to manual, high pressure for 5 minutes.
7. When the cooking cycle is complete, let pressure naturally release for 10 minutes.
8. Open the instant pot and carefully stir in half and half.

Can you make this soup ahead of time?

This ham and potato soup is great to make ahead of time, just heat it up on the stove or in a microwave until it boils.

Can you freeze this soup?

This ham and potato soup freeze well. You can freeze it in a freezer-safe bag or container for up to 3 months. I recommend thawing the soup on the countertop before reheating it on the stove or in a microwave. You can also defrost in the Instant Pot with 1 cup of broth for about 15 minutes on manual pressure.

I also like to use these Souper Cubes for freezing soup. It makes for easy reheating, too!

Tips for making ham and potato soup

• You can use a leftover ham or just buy some from the store – I always like the Costco ham.
• I like to use Better than Bouillion for
• stocks because it’s easy to store and I can just use 1 cube per cup of liquid for this ham and potato soup recipe.
• Substitute the dairy milk with almond, cashew or coconut milk.
• Do not substitute Russet potatoes with any other type of potatoes – you need the starchyness that the russets provide for this soup.
• You can use frozen green beans if you don’t have fresh ones on hand, too!
• If you are not Vegan, feel free to add some shredded cheddar cheese on top of the finished soup for more flavor.

How to store ham and potato soup

This soup keeps well in the refrigerator for up to 5 days. You can also freeze leftovers of this ham and potato soup recipe for up to 3 months.

When I make a batch of this Instant Pot Ham and Potato Soup, I like to portion it out into individual containers that are freezer safe, then store them in the freezer for quick and easy meals.

Instant Pot Ham and Potato Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 1 tbsp. oil
• 1 tbsp. minced garlic
• ¼ c. diced onion
• ½ c. diced celery
• 1 c. carrots, diced
• 2 c. chopped ham
• 1 lb. fresh potatoes (cut into 1/2-inch pieces)
• 4 c. chicken broth
• 1 tsp. salt
• 1 tsp. thyme
• ¼ tsp. pepper
• ½ c. half and half
• shredded cheddar cheese (for serving)

Instructions

1. Add oil, garlic, onion and celery to the Instant Pot.
2. Set the pot to SAUTÉ and sauté the ingredients until the onion is soft, stirring frequently, about 3–5 minutes.
3. Stir in carrots, ham, potatoes, broth, and seasonings (salt, thyme, and pepper).
4. Place the lid on the Instant Pot and seal shut.
5. Close the pressure release valve.
6. Set the Instant Pot to manual, high pressure for 5 minutes.
7. When the cooking cycle is complete, let pressure naturally release for 10 minutes.
8. Open the instant pot and carefully stir in half and half.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 2381mgCarbohydrates: 35gFiber: 5gSugar: 6gProtein: 19g

What should I serve with this soup?

There are so many great options – our mind always goes straight to BREAD.

• Rolls
• Breadsticks
• Texas Toast
• French Bread

A dinner salad would go great with this soup as well!

Can I make this soup in the crock pot?

You can make this soup in the crockpot if you like. Follow all of the instructions until you get to the part where you turn on the Instant Pot! Put your slow cooker on low for 2-3 hours or high for 4-6.

How long to cook the potato soup in the instant pot?

This soup will cook for about five minutes at manual high pressure. However, take into account the time it takes to get to pressure.

What are great toppings for Ham and Potato Soup?

I love to top this ham and potato soup with some shredded cheese, a few pieces of diced green onion or a dollop of sour cream.

Variations for recipe:

• You can use other veggies in this ham and potato soup such as corn or green beans, too.
• Use bacon bits instead of ham
• Use smoked turkey instead of ham
• Adjust the spices so that it tastes great for your palate – garlic powder, salt and pepper are staples in my house when it comes to this soup.
• Use a different type of cheese – pepper jack would be fantastic with this meal!

More Recipes You Might Enjoy:

• Easy Instant Pot Chicken, Potatoes, and Carrots
• Instant Pot Honey Garlic Chicken
• Homemade Tomato Soup
• Homemade Tomato Soup

This Instant Pot Ham and Potato Soup is the perfect comfort food for a chilly night. It’s easy to prep, and the Instant Pot does all the work. Plus, this soup is naturally creamy thanks to the Russet potatoes. You can make this soup ahead of time, freeze it, or cook it in the crockpot – it’s so versatile!

The post Instant Pot Ham Potato and Cheddar Soup first appeared on What's in the Pot.

The post Instant Pot Ham Potato and Cheddar Soup appeared first on What's in the Pot.