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

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

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

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

Ingredients

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

Instructions

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

What is a butternut squash?

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

Where can I buy butternut squash?

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

Can butternut squash be frozen?

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

Is butternut squash healthy?

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

How do I prepare a butternut squash?

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

Method One – My Preferred Method

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

Second Method

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

Third Method

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

How much soup does this recipe make?

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

What are some variations for this soup?

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

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

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

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

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

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

How can I make this dish vegetarian and vegan?

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

Good garnishes for the soup

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

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

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

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

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

What to serve with butternut squash soup

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

How long does butternut squash soup last

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

Can you freeze butternut squash soup

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

What are some tips for making butternut squash soup?

Here are some tips for making butternut squash soup:

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

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

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

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

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

How can I make this in a slow cooker?

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

Instant Pot butternut Squash Apple Soup

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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

Print

Ingredients

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

Instructions

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

Nutrition Information:

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

More Recipes You Might Enjoy:

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

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

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

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

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

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

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

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

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

Ingredients

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

Step-by-Step Instructions

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

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

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

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

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

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

How long does homemade stock last?

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

Can you freeze turkey stock?

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

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

Can I do this with chicken bones instead?

Yes, you could use a chicken carcass instead.

How do I make stock in the Instant Pot?

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

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

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

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

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

What is the best way to use turkey carcass stock?

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

How long do leftover turkey bones last?

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

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

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

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

How high can I fill my Instant Pot?

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

Easy Instant Pot Turkey Stock Recipe

Yield: 6 Cups

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

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

Print

Ingredients

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

Instructions

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

More Recipes You Might Enjoy:

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

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

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

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

Instant Pot Sausage Stuffing Recipe

Ah, stuffing.

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

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

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

Ingredients

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

Instructions

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

A few things to keep in mind

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

Trust me – I learned the hard way.

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

Otherwise, a glass pyrex bowl is what I used!

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

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

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

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

Variations

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

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

What stuffing mix should I use?

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

Can I use my own bread?

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

Do I have to use sausage?

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

How can I reheat this stuffing recipe?

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

Can stuffing be frozen?

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

Can you make this the day before?

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

How much stuffing should I make?

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

What kind of sausage did you use for this recipe?

I just used Market Pantry mild ground sausage!

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

Makes 10 cups (about 20 servings)

Instant Pot Dressing Recipe

Addictive Instant Pot Stuffing

Yield: 10 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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

Print

Ingredients

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

Instructions

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

Nutrition Information:

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

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

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

Other recipes you may enjoy:

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

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

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

Instant Pot Pozole Recipe

Do you love Mexican food? If so, you’ll definitely want to try this easy Instant Pot pozole recipe. It’s simple to make and tastes delicious.

Best of all, it’s a healthy meal that your whole family will enjoy. So what are you waiting for? Get started cooking!

INGREDIENTS

Soup Ingredients

• 2.5 lbs pork roast
• 2-3 Tablespoons Vegetable oil
• Salt
• Pepper
• Garlic Powder
• 1 Tablespoon minced garlic
• 1/4 teaspoon cayenne
• 1/2 teaspoon ancho chile powder, optional
• 2 teaspoons oregano
• 2 bay leaves
• 2 cups of chicken broth
• 3 1/2 cups water
• 2 15-ounce cans – white hominy, half drained
• 1 14.5 ounce can of diced tomatoes, half drained
• 1 cup of diced onion
• 1 teaspoon of salt and pepper

Toppings

• Shredded cabbage
• Limes
• Sliced radishes
• Diced onions

Directions:

1. Season pork with salt and pepper.
2. Cut into a few different chunks and sear on each side for about one minute.
3. Turn Instant Pot to Saute – high.
4. Add oil to cover the bottom of the inner pot of your pressure cooker. 
5. Add onions and garlic about a minute before you are done searing. 
6. Add all the other ingredients (except for the toppings) to the pot. Stir.
7. Place lid on top, set pressure valve to sealing, and press Meat/Stew – set time for 45 minutes. 
8. Once the timer has reached zero, let the pressure release naturally for ten minutes. Then release the rest of the pressure by turning the valve. 
9. Remove bay leaf.
10. Remove pork and shred. Put back in the pot, stir, and serve immediately with toppings. 

History of Pozole

Pozole is a very popular dish with a rich history.

Pozole originated in Nahuatl. You might be surprised to hear that it was originally made with the meat from prisoners – thankfully, that is no longer the case! Once cannibalism was banned, it was replaced with pork.

It is a very popular soup/stew that is often found at special occasions and holidays.

Is it pozole or posole?

Either spelling is technically correct. According to this article, pozole is more popular in Mexico proper, while posole is more common in border towns.

Can pozole be made with beef?

If you would prefer beef, you could use a beef roast that instead. Cooking time would depend on the type of beef.

Can pozole be made with chicken?

Yes. The cooking time of this recipe would be less, depending on what kind of chicken you use. Fresh (not frozen) chicken breasts would be about 15 minutes.

Can I cook hominy in an Instant Pot?

Yes! There is no issue with this. We find that it maintains its texture quite well in this recipe.

Do I need to soak hominy before using it?

Because you are using canned hominy, there is no need to soak it ahead of time. If you plan to cook dry hominy, it is generally a good idea to soak.

Can this be made vegetarian?

Yes. If you choose to omit the meat, use all the other ingredients and cook about six minutes.

Can pozole be frozen?

Yep, you can definitely freeze this recipe! We recommend using Souper Cubes for freezing soups of all kinds. You can use the code TBM10 for 10% off.

Is there an alternative for hominy?

While I think this is what makes pozole, well, pozole, is the hominy! But if you really don’t like it, you could try and omit and use corn kernels instead. It will change the taste and texture, though.

What are the three types of pozole?

There are generally three types of pozole that people making:

• Red – This is generally made with red peppers, such as guajillo, adobe, or ancho.
• Green – this is made with tomatillos and green peppers, such as serranos
• White – Omits chile sauce

Our recipe would fall under the “white” or blanco pozole category, despite looking more red in texture. You can add some canned adobe peppers for an added kick and more authentic taste.

What are the best toppings for posole?

However, if you like spice, feel free to add more!​ We also recommend having lime, sliced radishes, onions, and cabbage – they add some nice texture to the soup, and it helps cut the spiciness.

We were SUPER impressed with how the pork cooked in this soup and in the Instant Pot. It was SO tender and shredded perfectly. I think searing it and cutting it into pieces helped a lot.

Instant Pot Pozole

Yield: 18

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Instant Pot Pozole is sure to be a hit any gathering!

Print

Ingredients

• 2.5 lbs pork roast
• 2-3 Tablespoons Vegetable oil
• Salt
• Pepper
• Garlic Powder
• 1 Tablespoon minced garlic
• 1/4 teaspoon cayenne
• 1/2 teaspoon ancho chile powder, optional
• 2 teaspoons oregano
• 2 bay leaves
• 2 cups of chicken broth
• 3 1/2 cups water
• 2 15-ounce cans - white hominy, half drained
• 1 14.5 ounce can of diced tomatoes, half drained
• 1 cup of diced onion
• 1 teaspoon of salt and pepper

Instructions

1. Season pork with salt and pepper.
2. Cut into a few different chunks and sear on each side for about one minute.
3. Turn Instant Pot to Saute - high.
4. Add oil to cover the bottom of the inner pot of your pressure cooker. 
5. Add onions and garlic about a minute before you are done searing. 
6. Add all the other ingredients (except for the toppings) to the pot. Stir.
7. Place lid on top, set pressure valve to sealing, and press Meat/Stew - set time for 45 minutes. 
8. Once the timer has reached zero, let the pressure release naturally for ten minutes. Then release the rest of the pressure by turning the valve. 
9. Remove bay leaf
10. Remove pork and shred. Put back in the pot, stir, and serve immediately with toppings

Notes

Consider adding guajillo or canned adobe peppers for an added kick.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 103mgSodium: 786mgCarbohydrates: 17gFiber: 4gSugar: 4gProtein: 29g

So there you have it, an easy and delicious Instant Pot Pozole recipe that the whole family will love! If you try this recipe, be sure to let me know how it turns out in the comments below.

More Instant Pot Dinner Recipes:

• Easy Instant Pot Tomato Soup
• Instant Pot Ham and Potato Cheddar Soup
• How to Deglaze an Instant Pot?

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

The post Easy Instant Pot Posole Recipe 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.

Wendy’s chili is a fan favorite, but it can be unhealthy and expensive to eat out.

Making chili at home is a lot better for you, and it can be less expensive than eating out. Plus, everyone should have an easy chili recipe in their cookbook.

This Instant Pot copycat recipe is just as delicious as the real thing, and it’s easy to make! The ingredients are pantry staples for most people, and it can be thrown together in less than 30 minutes with the help of your Instant Pot.

Ingredients

• 1 pound lean ground beef
• 1 can tomato sauce
• 2 cans chili beans (kidney and pinto beans)
• 1 can diced zesty chili-style tomatoes
• 1/2 white large onion
• 1 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp black pepper
• 2 tsp salt
• 1 cup beef broth (I like to use 1 teaspoon better than bullion with 1 cup water)
• 1 tbsp butter

What are some variations of this recipe?

There are lots of different options for serving this recipe. You could add some heat with diced jalapeños, or make it a bit earthy with mushrooms. Crushed-up tortilla chips would also be a great addition. You could add black beans instead of or in addition to the beans that have already been added.

What if I can’t find chili beans?

You can use two cans of dark red kidney beans and two cans of pinto beans mixed with a little bit of McCormick’s chili seasoning as a substitute.

What kind of meat is used in Wendy’s chili?

Wendy’s chili is made with ground beef. You can use any kind of ground beef that you like for this recipe. We prefer to use 93/7 so there is less grease to deal with.

What brand of tomatoes do you use?

We used Del Monte’s brand for this recipe, which can be found at most major grocery stores.

How can I make this recipe vegetarian?

If you want to make this recipe vegetarian, you will want to remove the ground beef and replace the beef broth with vegetable broth.

Can I use tomato juice instead of tomato sauce?

I wouldn’t recommend this substitute for this recipe.

How can I make this recipe healthier?

Honestly, it isn’t horrible to begin with! But if you want less fat and red meat, you could use ground turkey instead of ground beef.

Directions

1. Set instant pot to the saute feature and brown grown beef – drain excess grease and deglaze the bottom of the pot.
2. While cooking, chop the green pepper and onion
3. Add in all the rest of the ingredients except for the butter and stir with a wooden spoon
4. Cook for 15 minutes on the Chili setting
5. Natural pressure release for 5 minutes and then quick release the remaining pressure
6. Mix in butter and enjoy

What is the best way to store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I think it tastes best the next day.

Can I freeze this chili?

Yes, this chili can be frozen for up to 3 months. Make sure you freeze it in an airtight, freezer-safe container. We really love Souper Cubes for freezing chili. You can use the code TBM10 for 10% off.

What can I serve with this chili?

This chili is delicious on its own, or you can top it with your favorite toppings such as shredded cheese, diced onions, sour cream, or jalapeños. It’s also great served over rice or pasta.

We also really love serving it over a nice, big piece of cornbread! And of course, if you want to make it more like Wendy’s, make a delicious baked potato and serve this chili over it with sour cream and chives.

Can I make this in the slow cooker instead?

Yes! You can definitely make this in your crock pot. Cook the ground beef on the stove top before, and then put all the ingredients (except the butter) into a slow cooker. Cook on high for two hours or low for 5-6. Stir in butter before serving.

Can I make a double batch of this recipe?

Absolutely! This recipe doubles beautifully – and you’ll probably want to because everyone is going to gobble up this yummy recipe.

What’s the best way to reheat this chili?

The best way to reheat this chili is in a pot on the stove over low heat. You can also reheat it in the microwave, but it may not be as thick and creamy. You may need to add some water if it’s too thick.

If you are reheating from frozen, you can do this in the Instant Pot! Just add 1.5 cups of beef broth and heat for 20 minutes on manual high pressure.

Is Wendy’s chili real beef?

Yes, Wendy’s chili is made with real beef. However, some employees have reported that the beef used in the chili is from hamburgers that were grilled too long and couldn’t be served as burgers to customers.

Does Wendy’s put sand in their chili?

No, Wendy’s does not put sand in their chili. However, it does have silicone dioxide, which is silica. This is an anti-caking product that might be used in Wendy’s chili. All the reasons to make it yourself at home!

Does Wendy’s put beans in their chili?

Yes, they have a combination of beans in their chili.

Instant Pot Wendy's Chili

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Print

Ingredients

• 1 lb ground beef
• 1 can tomato sauce
• 2 cans chili beans (kidney and pinto)
• 1 can diced zesty chili-style tomatoes
• 1/2 white onion
• 1 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp black pepper
• 2 tsp salt
• 1 cup beef broth
• 1 tbsp butter

Instructions

1. Set instant pot to saute and brown grown beef – drain excess grease
2. Add in all the remaining ingredients except for the butter and stir
3. Cook for 15 minutes on the Chili setting
4. Natural pressure release for 5 minutes
5. Mix in butter and enjoy

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 1587mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 23g

Other Recipes You May Enjoy:

• Easy Instant Pot Butternut Squash Apple Soup Recipe
• Instant Pot Beef Stew
• Instant Pot Hawaiian Meatballs

The chili from Wendy’s is always a fan favorite – and now you can make it at home using your Instant Pot and this recipe. You will definitely want to print of this instant pot wendy’s copycat chili for the future – it’s a great recipe you will want to use over and over again. Be sure to let us know what you think in the comments!

The post Copycat Instant Pot Wendy’s Chili Recipe first appeared on What's in the Pot.

The post Copycat Instant Pot Wendy’s Chili 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

Print

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

Print

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.

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

Print

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.