Preserving the vibrant flavors of summer tomatoes can be a rewarding experience, and with the help of an Instant Pot, it becomes even more convenient for regular home cooks.

Canning tomatoes allows you to enjoy the taste of freshly harvested tomatoes all year round, adding depth to your soups, sauces, and other culinary creations.

In this article we will guide you through the step-by-step process of canning tomatoes using your Instant Pot.

With proper techniques and a little effort, you’ll soon become adept at preserving the essence of ripe tomatoes and savoring their goodness throughout the seasons.

Gather Your Supplies

Before diving into the canning process, ensure you have all the necessary supplies.

This includes:

• fresh tomatoes
• canning jars
• canning lids
• bands
• a jar lifter
• a canning funnel
• a ladel
• large pot for blanching
• sharp knife
• cutting board
• cleaning kitchen towel
• Instant pot

Preparing the Tomatoes

Wash the tomatoes thoroughly and remove any blemishes or bruises.

Blanch the tomatoes by boiling them for about 30 seconds and then transferring them to an ice bath. This process will help loosen the skins, making them easier to peel.

Peeling and Deseeding

Once the tomatoes have cooled, gently peel off the skins using a sharp knife or your fingers.

Cut the tomatoes in half horizontally and scoop out the seeds and excess juice, as they can affect the quality of the canned tomatoes.

Sterilize the Jars

Ensure your canning jars, lids, and bands are sterilized.

You can do this by running them through a dishwasher cycle or submerging them in boiling water for 10 minutes.

Keep the jars warm until they are ready to be filled.

Filling the Jars

Using a canning funnel, carefully pack the prepared tomatoes into the sterilized jars, leaving a 1/2-inch headspace at the top. Remove any air bubbles by gently running a utensil along the sides of the jar. Wipe the rims of the jars with a clean, damp cloth.

Processing in the Instant Pot

Place the filled jars in the Instant Pot on a trivet or a canning rack.

Add water to the Instant Pot, ensuring it covers the jars by about 1 inch.

Follow the manufacturer’s instructions for setting up the canning function on your specific model.

Sealing and Cooling

Once the canning process is complete, carefully remove the jars from the Instant Pot using a jar lifter and place them on a kitchen towel.

Allow the jars to cool undisturbed for 12 to 24 hours.

During this time, you’ll hear the satisfying “pop” sound as the lids seal.

Testing the Seal and Storage

After cooling, check the seals by pressing the center of each lid. I

f it is firm and does not flex, the seal is successful.

Label the jars with the canning date and store them in a cool, dark place. Properly sealed and stored canned tomatoes can be enjoyed for up to a year.

Canning tomatoes in your Instant Pot is a wonderful way to capture the essence of fresh tomatoes and extend their shelf life.

By following the steps outlined in this guide, you can confidently preserve your tomato harvest and enhance your culinary creations throughout the year.

Enjoy the satisfaction of knowing that your homemade canned tomatoes will bring the taste of summer to your kitchen, no matter the season.

The post How to Can Tomatoes in the Instant Pot first appeared on What's in the Pot.

The post How to Can Tomatoes in the Instant Pot appeared first on What's in the Pot.

Summertime and canning pickles go hand-in-hand. As a parent, you remember the sense of accomplishment in making a jar of flavorful pickles that you can serve for the rest of summer months.

But have you ever heard about canning with an Instant Pot? If this is foreign to you, don’t worry!

This blog post will introduce the art and science of using your Instant pot appliance to nourish your family in less time than ever before – while still getting all the flavor that comes from traditional brined pickling!

The Instant Pot is a versatile kitchen appliance that can be used for a wide variety of cooking tasks, including canning.

While traditional canning methods require a large pot and a lot of boiling water, the Instant Pot simplifies the process by allowing you to pressure can your pickles with ease.

To get started, you’ll need a few things.

First, you’ll need:

• fresh cucumbers
• pickling salt
• vinegar
• dill
• garlic
• other spices you want in your pickling brine

You’ll also need:

• canning jars
• lids
• rings
• Instant Pot with a a canning function

Begin by preparing your pickling brine.

Combine vinegar, water, pickling salt, and your choice of spices in a large pot, and bring to a boil.

While the brine is boiling, prepare your cucumbers by slicing them into spears or rounds.

Fill your jars

Next, fill your canning jars with the cucumbers and add any additional spices or seasonings you want.

Pour the brine

Then, pour the hot pickling brine over the cucumbers, leaving about a half-inch of headspace at the top of the jar.

Place jars in the Instant Pot

After you’ve filled your jars, place them in the Instant Pot.

Make sure the jars are spaced apart and not touching each other, and that there is enough water in the Instant Pot to cover the jars by at least an inch.

Canning Function

Then, use the canning function on your Instant Pot to process the pickles.

How to use the canning function:

The processing time will depend on the size of your jars and the altitude of your location, so be sure to consult a trusted canning guide for specific instructions.

Using the canning function on an Instant Pot is a simple process, but it’s important to follow the manufacturer’s instructions carefully to ensure that your food is safely preserved.

Here are the general steps to use the canning function on an Instant Pot:

• Add enough water to the Instant Pot to cover the jars by at least an inch. Do not add too much water, as this can cause the jars to float and can affect the canning process.
• Close the Instant Pot lid and lock it in place. Make sure the pressure release valve is set to “Sealing”.
• Turn on the Instant Pot and select the “Canning” function. The time and pressure will be automatically set based on the altitude of your location and the size of your jars.
• The Instant Pot will begin heating up and building pressure. Once it reaches the correct pressure, the timer will start counting down.
• When the timer is up, the Instant Pot will automatically switch to the “Keep Warm” function.

After the processing time is up

Once the processing time is up, allow the Instant Pot to depressurize naturally for about 10-15 minutes before removing the jars.

Check the seals

Finally, check the seals on the jars to make sure they have properly sealed. If any jars have not sealed, they will need to be reprocessed or stored in the refrigerator and consumed within a few weeks.

Canning pickles in the Instant Pot is a great way to preserve the taste of fresh cucumbers and enjoy them all year round.

With a little bit of preparation and the right equipment, you can create delicious homemade pickles that are sure to impress.

Using the canning function on an Instant Pot can be a great way to preserve your favorite foods and enjoy them all year round. Just remember to always follow the manufacturer’s instructions and use caution when handling hot jars.

Here are some of my favorite Instant Pot Dessert Recipes:

• Instant Pot Peppermint Cheesecake
• Caramel Popcorn
• Peaches and Cream Rice Pudding
• Chocolate Fondue

The post How To Can Pickles in the Instant Pot first appeared on What's in the Pot.

The post How To Can Pickles in the Instant Pot appeared first on What's in the Pot.

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.

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

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

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

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

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

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

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

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

Ingredients

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

Instructions

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

Why do we eat Cranberry Sauce at Thanksgiving?

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

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

How to eat Cranberry Sauce with Thanksgiving food

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

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

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

What to do with leftover Cranberry Sauce

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

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

4-Ingredient Instant Pot Cranberry Sauce

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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

Print

Ingredients

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

Instructions

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

What are some variations for this recipe?

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

Where can I buy cranberries?

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

Can I decrease the amount of sugar in this recipe?

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

When should I serve cranberry sauce?

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

Can I use a cinnamon stick instead of powdered cinnamon?

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

How long does cranberry sauce last?

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

Can I use canned cranberry sauce?

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

More Recipes You May Enjoy

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

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

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

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

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

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

Instant Pot Sausage Stuffing Recipe

Ah, stuffing.

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

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

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

Ingredients

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

Instructions

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

A few things to keep in mind

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

Trust me – I learned the hard way.

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

Otherwise, a glass pyrex bowl is what I used!

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

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

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

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

Variations

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

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

What stuffing mix should I use?

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

Can I use my own bread?

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

Do I have to use sausage?

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

How can I reheat this stuffing recipe?

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

Can stuffing be frozen?

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

Can you make this the day before?

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

How much stuffing should I make?

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

What kind of sausage did you use for this recipe?

I just used Market Pantry mild ground sausage!

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

Makes 10 cups (about 20 servings)

Instant Pot Dressing Recipe

Addictive Instant Pot Stuffing

Yield: 10 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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

Print

Ingredients

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

Instructions

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

Nutrition Information:

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

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

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

Other recipes you may enjoy:

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

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

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

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

• Turkey
• Turkey Breast
• Instant Pot Mashed Potatoes
• Rolls
• Cranberry Sauce
• Ham
• Chicken breasts
• Yummy Potatoes

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

Print

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

1. Turn Instant Pot to saute and melt butter.
2. Add green beans, season with salt and pepper, and saute for a couple of minutes.
3. Add the broth, cream of mushroom soup, and bacon bits.
4. Cook for 7 minutes on manual high pressure.
5. Use quick pressure release to release the pressure.
6. While the pressure is releasing, whisk together milk and flour until smooth.
7. Once pressure is released, switch the Instant Pot to saute on low.
8. Whisk milk mixture into the casserole until smooth.
9. Add in cheddar cheese and stir until smooth.
10. Stir until you reach desired consistency.
11. 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:

• Instant Pot Sweet Carrots
• Instant Pot Creamy Chicken Noodle Soup
• Instant Pot Funeral Potatoes

The post Creamy Instant Pot Green Bean Casserole with Bacon first appeared on What's in the Pot.

The post Creamy Instant Pot Green Bean Casserole with Bacon appeared first on What's in the Pot.

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

1. Add two cups of chicken broth to Instant Pot.
2. Add potatoes O’Brien and stir with water.
3. Place lid on top and set to 1 minute on manual high pressure.
4. When the timer goes off, quick pressure release the excess pressure.
5. Stir potatoes and then add in cream of chicken, sour cream, and butter. Add cheese.
6. Turn Instant Pot to medium saute to thicken a little bit.
7. 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:

• Roasted Chicken
• Ham
• Roast Beef
• Tenderloin
• Steak
• Salads
• Jello
• Honey Pork Tenderloin
• Round Steak and Gravy
• Sweet and Spicy Pork Chops
• Smoked Honey Mustard Pork Loin
• Glazed Ham

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!

Print

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

1. Add two cups of chicken broth to Instant Pot.
2. Add potatoes O’Brien and stir with water.
3. Place lid on top and set to 1 minute on manual high pressure.
4. When the timer goes off, quick pressure release the excess pressure.
5. Stir potatoes and then add in cream of chicken, sour cream, and butter. Add cheese.
6. Turn Instant Pot to medium saute to thicken a little bit.
7. 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:

• Easy Instant Pot Baked Beans
• Easy Instant Pot Lasagna
• Honey Garlic Chicken in the Instant Pot

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

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

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

1. 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.

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

Print

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

• Easy Instant Pot French Dip
• Easy Instant Pot Baked Beans
• 20+ Amazing Side Dishes

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!

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

The post Easy Instant Pot Hummus Recipe appeared first on What's in the 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

1. Fill the Instant Pot with water, salt, and green beans.
2. 0 minutes manual pressure.
3. Quick pressure release.
4. 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.

Print

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

1. Cook Sausage. Drain excess grease and set aside.
2. Prepare grits in desired method using 1 cup of dry grits and 3 cups of water. Set aside when done.
3. Put the grits into a bowl.
4. Add cheese, milk, eggs, pepper, salt, and cooked sausage.
5. Spray Instant Pot silicone egg mold with cooking spray.
6. Scoop mixture into each slot, filling to the top.
7. Top with a little bit of shredded cheese.
8. Pour 1 cup of water in the bottom of your Instant Pot and then place the trivet in the pot
9. Place the silicone egg mold on the trivet.
10. Place lid on Instant Pot.
11. Cook for 8 minutes on manual high pressure
12. Quick pressure release all the pressure when the timer reaches zero.
13. Let cool in the Instant Pot for a few minutes and then remove.
14. 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:

• Easy Instant Pot Tomato Soup
• Instant Pot Fajitas
• Easy Instant Pot Baked Beans

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!

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

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

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)

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

Instructions (Second Way)

1. Add water to the inner pot, and then add the trivet to the pot.
2. Cut the pumpkin stem off. Place whole pumpkin on top of trivet.
3. Set the pressure valve to sealing, and then set for a manual high-pressure time of 12 minutes.
4. At the end of the cooking time, allow for a natural pressure release.
5. 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.
6. Add the pumpkin to food processor.
7. Process the pumpkin until a nice puree has formed.
8. 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!

Print

Ingredients

• 1-2 pie pumpkins
• 1 ½ cups water

Instructions

First Way

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

Second Way

1. Add water to the inner pot, and then add the trivet to the pot.
2. Cut the pumpkin stem off. Place whole pumpkin on top of trivet.
3. Set the pressure valve to sealing, and then set for a manual high-pressure time of 12 minutes.
4. At the end of the cooking time, allow for a natural pressure release.
5. 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.
6. Add the pumpkin to food processor.
7. Process the pumpkin until a nice puree has formed.
8. 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

• Instant Pot Pot Roast
• Instant Pot Mashed Potatoes
• Instant Pot Peppermint Cheesecake

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!

The post Homemade Instant Pot Pumpkin Puree – 2 Easy ways! first appeared on What's in the Pot.

The post Homemade Instant Pot Pumpkin Puree – 2 Easy ways! appeared first on What's in the Pot.