This instant pot pork roast is a one pot wonder! Meat, veggies, and a sauce are all cooked in the same dish? Sign me up!

Ingredients

This is the ultimate comfort food recipe and bonus: it’s all made in one pot! Everything from the veggies to the meat to the gravy are all made in the Instant Pot.

• Spice Rub: Paprika, Onion Powder, Garlic Powder, Parsley Flakes, Celery Seed, Salt, and Pepper – our homemade seasoning blend that coats both the pork and the veggies to provide maximum flavor!
• Butter – used to sear the pork to form a brown crust on the surface of the meat. This helps provide more flavor and maintain moisture. Unsalted butter is used in the recipe, but feel free to use salted if that’s what you have on hand although you may need to reduce the amount of salt.
• Pork Roast – boneless center cut pork roast is a lean cut of pork with a fat “cap”. Do not remove the fat as this keeps the pork from drying out. Use pork loin roast or pork shoulder. Both are relatively affordable cuts of meat, but pork shoulder will be slightly juicier.
• Onion – yellow onion is used in the recipe, but feel free to use white or red onion. Yellow and red onions will yield a sweeter flavor whereas white onion will have more of a “bite” to it.
• Red Wine – used to deglaze the bottom of the Instant Pot. Red wine adds a rich flavor to the dish, but if you’d like to omit the alcohol grape juice, broth, or water can be used instead. Whatever you’re deglazing with, be sure to really scrape up any brown bits to avoid a BURN reading on the Instant Pot.
• Chicken Broth – provides additional moisture and flavor to the pork and vegetables. Vegetable or beef broth may be substituted. Water will work in a pinch, but you’ll likely need to adjust the seasonings to add more flavor.
• Worcestershire Sauce – adds depth with tangy, savory, sweet, and salty flavors.
• Carrots – sliced into 1/2 inch thick coins to ensure they’re fork tender. Carrots add a sweet flavor and also provide tons of nutrients.
• Yukon Gold Potatoes – peeled and cut into 1/2 inch chunks to create a perfectly fluffy texture. Yukon gold potatoes are great for Instant Pot recipes, because they hold their shape, but you’re still able to achieve a soft, fork tender, fluffy texture. Potatoes like russets may be used in a pinch, but they’re much more likely to fall apart.
• Red Wine Vinegar – mixed with the cornstarch to make a slurry which thickens the sauce from the wine and broth to create a gravy. The flavor of the vinegar provides a nice, tangy brightness to balance out the richness of the pork and veggies.
• Cornstarch – our thickening agent that turns the sauce into a gravy. The gravy should be poured over the final dish to add flavor and moisture.

How to make

Searing the pork before pressure cooking adds flavor and maintains moisture. This extra step only requires a few extra minutes, but no extra dishes!

1. Mix together spices in a small bowl, rub evenly over the pork, then sear until golden brown in the Instant Pot.
2. Cook onions for 5 minutes, deglaze with wine, stir in broth and worcestershire, place the trivet in, then put the pork on top.
3. Cover and cook on HIGH pressure for 80 minutes.
4. Release the pressure, then add in the potatoes and carrots and cook for an additional 5 minutes on HIGH pressure.
5. Remove pork and veggies then whisk the cornstarch slurry into the Instant Pot to make a gravy.
6. Slice or shred the pork, then serve the gravy over the pork and veggies!

How long do you cook pork in the instant pot?

After searing each side for 2 minutes, 2 pounds of boneless center cut pork roast takes 85 minutes to cook on HIGH pressure in a 6 quart instant pot. Keep in mind, this does NOT include the time it takes for the instant pot to come to pressure or the time it takes for the pressure to be released after cooking.

How much liquid do you put in an instant pot roast?

1 cup of liquid is needed for pot roast that is cooked in a 6 quart instant pot. Today we’re using 1/2 cup red wine and 1/2 cup chicken broth. The red wine is used to deglaze the bottom of the Instant Pot, but if you’d like to omit the alcohol grape juice, broth, or water can be used instead. The chicken broth may be substituted with vegetable or beef broth.

Can you use frozen pork?

Yes, frozen pork may be used, but you’ll need an additional 5 minutes per pound (in this case you’ll need an extra 10 minutes for a total of 90 minutes on HIGH pressure). The internal temperature should be 145 degrees F; add more time if necessary. You may end up with more liquid, so add more cornstarch and simmer time to thicken the gravy, if necessary.

What to serve with pork roast

Although this is a complete meal on it’s own, I love serving bread, a salad, and maybe an additional side or two next to this pork roast.

• Garlic Bread
• Drop Biscuits
• How to Make Jiffy Cornbread Better
• Pear, Blue Cheese, Candied Pecan Salad
• Easy Roasted Vegetables

How to store

Store leftover roast, veggies, and gravy in separate airtight containers in the fridge for 2-3 days or in the freezer for 2-3 months. To reheat, thaw in the fridge, if frozen, then heat in the microwave or stove until warm. – Jennifer

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Instant Pot Pork Roast

This Instant Pot Pork Roast is the ultimate cozy winter dinner. Loaded with juicy pork, fork tender veggies, and a flavorful gravy, this hearty dish is sure to be a family favorite.

Course Main Dish

Cuisine American

Keyword comfort food, instant pot pork, roast with vegetables

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 4 people

Calories 618kcal

Author Jennifer Debth

Equipment

• Instant Pot

Ingredients

• 2 teaspoons paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons parsley flakes
• 2 teaspoons salt plus more to taste
• 1 teaspoon pepper
• 1 teaspoon celery seed
• 4 tablespoons unsalted butter
• 2 pounds boneless center cut pork roast
• 1 yellow onion chopped into 1/2 inch chunks
• 1/2 cup red wine
• 1/2 cup chicken broth
• 1 tablespoon worcestershire
• 1/2 pound carrots sliced into 1/2 inch thick coins
• 1 1/2 pounds Yukon gold potatoes peeled and cut into 1/2 inch chunks
• 1 tablespoon red wine vinegar
• 1 tablespoon cornstarch

US Customary - Metric

Instructions

• In a small bowl, whisk together paprika, onion powder, garlic powder, parsley, salt, pepper, and celery seed, then rub half the spice mixture over the pork.
• Hit SAUTE on 6 quart Instant Pot, then once it reads HOT add in butter and allow to melt.
• Add in seasoned pork, and sear on each side until brown, about 2 minutes per side.
• Remove and set aside, then add in onions and cook, stirring regularly, for 2 minutes.
• Deglaze with red wine — be sure to scrape up any brown bits to avoid a BURN notice.
• Hit CANCEL on Instant Pot, then stir in broth and Worcestershire sauce.
• Place instant pot trivet in, place pork on top, cover and lock lid, then cook on HIGH pressure for 80 minutes — be sure the pressure valve is pointed toward SEALING.
• Flip the valve to quick release the pressure, then remove the trivet and pork and set aside.
• Toss the carrots and potatoes with remaining seasoning mix, then stir the seasoned veggies into the liquid in the instant pot.
• Return the trivet and pork, cover again (you may need to let some steam escape before you can lock the lid back in place), and cook on HIGH pressure for 5 minutes, or until the potatoes and carrots are fork tender.
• Quick release again, remove pork roast and trivet, then use a slotted spoon to remove the veggies.
• Whisk vinegar and cornstarch together into a small bowl then whisk that mixture into the liquid in the instant pot.
• Hit SAUTE on the instant pot, then simmer for 3-5 minutes or until sauce is thickened to your liking, whisking constantly.
• Slice pork, then serve the sliced pork with the cooked veggies and gravy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Calories: 618kcal | Carbohydrates: 44g | Protein: 56g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1480mg | Potassium: 1952mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10327IU | Vitamin C: 42mg | Calcium: 89mg | Iron: 4mg

The post Instant Pot Pork Roast appeared first on Show Me the Yummy.

I seriously cannot stop making crack chicken. I have crack dip, crockpot crack chicken, crack chicken noodle soup, and now this instant pot crack chicken…and they’re all SO GOOD! WARNING: it really is hard to stop eating once you start. The word “crack” in the name doesn’t lie!

What is crack chicken?

Crack chicken is a dish made up of shredded chicken tossed with cream cheese, ranch, cheddar, and bacon often served in hamburger buns!

Ingredients

• Bacon – gives the chicken a crispy, crunchy bite and smoky flavor. Don’t forget to stir the bacon in after you cook the chicken so it doesn’t become soggy!
• Chicken Broth – gives the chicken so much moisture and flavor as it cooks resulting in an ultra-tender, fall-apart texture.
• Chicken Thighs – I like using chicken thighs in this recipe since they’re less likely to become dry. Chicken breasts will work but since they’re more lean, they can go from well-cooked to overdone very quickly.
• Cream Cheese – forms the base of the rich cream sauce.
• Cheddar Cheese – melted into the cream sauce to add a sharp cheesiness and gooey texture.
• Diced Green Chiles – add a smokiness and kick of spice to break up the richness of the cream sauce. You can use mild, medium, or hot depending on how spicy you like your food.
• Ranch Seasoning, Salad Dressing & Recipe Mix and Taco Seasoning – the MVP’s of this recipe that add so much sweet, spicy, smoky flavor. These two seasoning blends are what give this chicken its signature “crack” flavor. Use store-bought seasonings or make your own taco seasoning.
• Buns and Sliced Green Onions – for serving!

How to make

1. Place diced bacon into your instant pot, hit SAUTE, then cook until the bacon is crispy. Use a slotted spoon to remove the bacon and set aside, leaving he grease.
2. Stir in broth then add in chicken thighs. Cover and lock the lid then cook on HIGH for 10 minutes.
3. Drain the liquid from the instant pot then shred or cube the chicken
4. Stir in cream cheese, cheddar cheese, green chiles, seasonings, and cooked bacon then serve and enjoy!

Can you use frozen chicken?

You sure can! To use frozen chicken, simply follow the instructions as listed but cook on HIGH for 25 minutes rather than 10.

Can you make crack chicken without an instant pot?

Absolutely! You can make crack chicken in the crockpot or on the stove. To use your crockpot, check out my crockpot crack chicken recipe. To make crack chicken on the stove, follow the instructions for my stovetop shredded chicken then stir in the cream sauce ingredients and bacon.

How to serve crack chicken

• On sandwiches. Serve it on hamburger buns, in pitas, on croissants, or over toast.
• As a wrap. Roll it up in your favorite tortilla or make it into lettuce wraps.
• With potatoes. Stuff it into baked potatoes or serve it over mashed potatoes.
• As an appetizer. Serve it in slider buns or as a dip next to crackers and a bowl of fresh veggies.
• Over rice. Scoop it over a bed of rice with a side of roasted broccoli or another veggie.

How to store

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge, if frozen, then microwave or warm on the stove until heated through. – Jennifer

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Instant Pot Crack Chicken

This Instant Pot Crack Chicken is made up of tender shredded chicken and crispy bacon tossed in a rich and flavorful cream sauce. It's a quick, one-pot dinner that's packed with flavor.

Course Dinner, Lunch

Cuisine American

Keyword chicken thigh, creamy, spicy

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 people

Calories 690kcal

Author Jennifer Debth

Equipment

• Instant Pot

Ingredients

• 8 slices thick-cut bacon diced
• 1 cup chicken broth
• 2 pounds boneless skinless chicken thighs
• 1 (8 oz) block cream cheese cubed
• 1 (8 oz) block cheddar cheese shredded
• 1 (4 oz) can diced green chiles
• 1 (1 oz) packet Ranch Seasoning, Salad Dressing & Recipe Mix
• 1 (1 oz) packet taco seasoning
• Buns for serving
• Sliced green onions for serving

US Customary - Metric

Instructions

• Place diced bacon into a 6 quart Instant Pot.
• Hit SAUTE on the Instant Pot, then cook until the bacon is crispy, stirring regularly.
• Hit CANCEL on the Instant Pot, then use a slotted spoon to remove the bacon and set aside.
• Stir in the broth, scraping up any brown bits from the bottom. This helps avoid a BURN reading.
• Add in chicken thighs, then cover and lock the lid. Make sure the pressure valve is pointed toward SEALING.
• Cook on HIGH pressure for 10 minutes, then flip the valve to do a quick release.
• Drain the liquid from the Instant Pot, shred or cube the chicken, then stir in the cream cheese, cheddar cheese, green chiles, ranch mix, taco seasoning, and cooked bacon.
• Taste and re-season, if necessary, then serve on buns with sliced green onions!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1person | Calories: 690kcal | Carbohydrates: 9g | Protein: 47g | Fat: 51g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 1762mg | Potassium: 607mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1408IU | Vitamin C: 11mg | Calcium: 335mg | Iron: 2mg

The post Instant Pot Crack Chicken appeared first on Show Me the Yummy.

I am absolutely loving this instant pot take on a classic. Although my one pot mac and cheese and my slow cooker mac and cheese are delicious, I’m having tons of fun with my instant pot…and this instant pot mac and cheese might just take the cake. 😉

Ingredients

A few secret ingredients – vegetable broth and THREE kinds of cheese – make this the BEST macaroni and cheese recipe.

• Pasta – today, we’re using medium shells. There’s no need to cook your pasta first; it cooks right in the instant pot! If you’d like to use a different noodle, feel free, but you may need to adjust the cook time.
• Vegetable Broth – use veggie broth to keep this dish vegetarian.  Feel free to use chicken broth if preferred. The noodles cook directly in the broth which gives the pasta depth of flavor. No broth? No problem! Use water, but you’ll need to adjust the seasonings for more flavor.
• Salt and Black Pepper – enhances flavor and adds just a touch of heat.
• Milk – the base for an ultra smooth, creamy, and cheesy sauce. Which whatever milk you have on hand: skim, almond, 2%, etc. The higher the fat content, the creamier the mac and cheese will be.
• Shredded Parmesan, Gruyere, and Sharp Cheddar Cheese – a nutty, tangy, smooth, slightly smoky combination of cheeses melted over the pasta. Make sure you shred your own cheese so it’s extra smooth!

How to make

This instant pot mac and cheese recipe is ready in just 20 minutes! Yep…you read that right.

1. Spray your instant pot with cooking spray then add in uncooked pasta shells, broth, salt, and pepper. Cover and lock the lid then cook for 4-5 minutes.
2. Once done cooking, remove the lid and stir in milk.
3. Add in parmesan, gruyere, and cheddar, little bits at a time until fully combined then serve and enjoy!

Do you need to cook the pasta first?

You do not need to cook the pasta before making this mac and cheese recipe in the Instant Pot. Because the pasta cooks in the veggie broth directly in the instant pot there’s no pre-cooking necessary. Be sure to use UNCOOKED noodles or else you’ll end up with mush.

How long does it take to cook pasta in the instant pot?

If using uncooked medium shells, the pasta will cook in about 4-5 minutes in the instant pot. Set the timer for 4 minutes if you prefer more al dente pasta or, if you like it softer, set it for 5. Keep in mind, that doesn’t include the time it takes for the instant pot to come to pressure which takes about 15 minutes or so depending on how cold or warm your ingredients are.

Can you use a different pasta?

Yep! While cheese sauce paired with the shells is classic, feel free to use a different pasta shape instead. Try macaroni, rotini, gemelli, penne, etc.

What cheese is best in mac and cheese?

Cheddar, gruyere, and parmesan are the best cheeses to use in mac and cheese. Not only do they all melt deliciously, they also add slightly different flavors to the dish!

• Sharp Cheddar. Gives the pasta its bold flavor and that classic mac and cheese taste. Feel free to use mild or medium for a more subtle flavor.
• Gruyere. Adds a sweet, nutty flavor and smooth, velvety texture.
• Parmesan. Provides a rich, salty flavor to balance out the sharpness of the cheddar and richness of the gruyere.

If those three cheeses aren’t your thing, feel free to use others. Try to shoot for a bold flavored cheese (cheddar), something melty (gruyere), and something salty (parmesan). White cheddar, gouda, romano, etc. would also be fantastic choices.

Variations

• Make it spicy. Top it off with some hot sauce or cayenne pepper for extra heat.
• Give it a Mexican twist. Add in some taco seasoning, taco meat, and salsa for a flavor variation. Use my one pot taco mac for inspiration.
• Add veggies. Stir in roasted broccoli, asparagus, peas, spinach, sun dried tomatoes, bell peppers, etc.
• Add a protein. Mix in cooked chicken, bacon, ground beef, sausage, or check out my baked crab mac and cheese instead.
• Mix in some pesto. Add a dollop of pesto to your mac and cheese.
• Bake it. Once your mac and cheese is cooked, transfer it to a greased baking dish, sprinkle a bit of extra cheese and Panko on top, and bake it until the cheese is melted and the breadcrumbs are golden-brown and crispy.

What to serve with mac and cheese

You can serve this mac and cheese as a main with a couple of yummy sides or serve it as a side dish to a main!

• Roasted Broccoli
• Pear, Blue Cheese, Candied Pecan Salad
• Meatloaf
• Sloppy Joes
• Pigs in a Blanket
• Air Fryer Chicken Nuggets

How to store

Leftover mac and cheese will keep in an airtight container in the fridge for 2-3 days.

To reheat, warm either in the microwave or on the stove until heated through. Thin with a bit of milk if necessary.

– Jennifer

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Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is ultra creamy, ooey-gooey, and made with three kinds of cheese! This is a one pot, quick version of a family favorite classic!

Course Main Dish

Cuisine American

Keyword instant pot, One Pot, pasta shells

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 people

Calories 580kcal

Equipment

• Instant Pot

Ingredients

• 1  (16 oz) box medium pasta shells uncooked
• 4  cups vegetable broth
• 1  teaspoon salt more or less to taste
• 1/4  teaspoon black pepper more or less to taste
• 1/2 cup milk plus more, if necessary
• 1/2 cup shredded parmesan about 2 oz
• 1 cup shredded gruyere I used a hickory smoked
• 1 (8 oz) block sharp cheddar cheese shredded

US Customary - Metric

Instructions

• Spray instant pot with cooking spray.
• Add in pasta, broth, salt, and pepper.
• Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).

• Cook using the manual button (set to high pressure) and adjust timer on the Instant Pot to 4 or 5 minutes.*

• The Instant Pot will beep when it's finished. 
Flip the valve to "venting" for a quick release.

• Remove lid and stir in milk.
• Stir in parmesan, gruyere, and cheddar. Stir in a little at a time for best results.
• Taste and re-season, if necessary, and enjoy!
• Reheat leftovers with a little milk.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

*4 minutes is more al dente, 5 minutes is softer. Trevor and I both preferred 4 minutes, but some of our friends liked 5 minutes.

Nutrition

Calories: 580kcal | Carbohydrates: 60g | Protein: 29g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 1463mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Calcium: 626mg | Iron: 1.4mg

This post was originally published March 12, 2018 and has been updated to provide more detailed content.

The post Instant Pot Mac and Cheese Recipe appeared first on Show Me the Yummy.

This recipe has been highly requested (if you’ve made my Crockpot Thai Chicken Curry, then you know what I mean) and it took me FAR too long to actually make this, so for that, I apologize.

My friends, the moment you’ve all been waiting for: Instant Pot Thai Chicken Curry! It’s just as good as the original slow cooker version, but it’s made in a fraction of the time!

Ingredients and substitutions

• Chicken –  the original recipe calls for frozen boneless, skinless chicken thighs, but fresh, frozen, boneless, bone-in, chicken thighs or chicken breasts will work. Basically, any uncooked chicken you have on hand will be fine. Cook time will vary.
• Chicken Broth – placed in the Instant Pot with the chicken. This helps add moisture and flavor to the chicken as it cooks and helps avoid a BURN notice. Any flavor of broth you have on hand (vegetable, beef) will work as a substitute. Water may be used as a last resort, but you’ll likely need to add additional seasonings.
• Coconut Milk – full fat or light canned coconut milk is fine. I don’t recommend the carton variety, it’s much less creamy and often has added ingredients. Canned coconut cream may be used for an extra creamy curry.
• Peanut Butter – processed peanut butter (the kind with sugar and oil) such as Jiff or the all natural varieties (the kind with only nuts) can be used. Another nut butter may also be used. Nut allergy? Try sunflower seed butter.
• Red Curry Paste – different brands have different spice levels, but this recipe was tested using Thai Kitchen. I’ve heard Mae Ploy is much spicier, so maybe start with 1 tablespoon and add more from there. Yellow, green, or panang curry paste may be used, if preferred.
• Fish Sauce – provides that classic amazing funky flavor! It’s savory, salty, and full of umami and fishy flavors. If it’s absolutely, feel free to omit and replace with additional soy sauce or oyster sauce.
• Soy Sauce – adds an umami, savory, salty flavor. Use a gluten free tamari or coconut aminos if you need this dish to be gluten free.
• Lime Juice – balances out the richness of the coconut milk with a bright, tangy flavor.
• Brown Sugar – provides a subtle sweetness to enhance the coconut milk flavor and to balance out the spiciness from the red curry paste. Granulated sugar, coconut sugar, honey, agave, or pure maple syrup may be used to replace the brown sugar, if necessary.
• Garlic – I used 1 tablespoon jarred pre-minced garlic to save time, but fresh garlic or even garlic powder may be used. If using garlic powder, use 1 teaspoon.
• Ginger – 1/2 teaspoon dried, ground ginger is used, but feel free to use freshly minced ginger, if desired; use 1/2 tablespoon freshly minced ginger to replace the ground ginger.
• Red Pepper Flakes – adds an additional hint of spice. Omit if you’re sensitive to heat or add more as a garnish if you’re a spice lover!

Will coconut cream curdle in an instant pot?

It can if you’re using it while pressure cooking, but this recipe stirs in the coconut milk/cream AFTER pressure cooking. The chicken is cooked on HIGH pressure for 15 minutes, then the coconut milk is whisked together with the other sauce ingredients and is then cooked using the SAUTE function on the Instant Pot. This way, the coconut milk will definitely not curdle.

Can i double the recipe?

If you’re using a 6 quart Instant Pot, this recipe can easily be doubled or tripled. There’s no need to adjust the cook time unless you’re using a different variety of chicken.

Variations

• Make it spicy. Add more red curry paste and/or red pepper flakes.
• Add vegetables. My favorite, easy way to add in vegetables is using a frozen bag of Asian-style vegetables (cooked according to bag directions, then seasoned with salt). I also love serving this curry with sautéed red bell peppers and onions, or next to roasted broccoli or these chilled green beans!
• Make it lighter. Use chicken breasts and lite canned coconut milk to cut a few calories. It won’t be as juicy and creamy though!
• Make it on the stove. Try my stovetop Red Curry!
• Make it in the slow cooker. Make my Crockpot Thai Chicken Curry!

What to serve with instant pot thai chicken curry?

This curry absolutely must be served next to your favorite rice and topped with chopped peanuts, cilantro, and green onions! I also love serving this next to some veggies and maybe an appetizer or two.

• Instant Pot Basmati Rice
• Asian Roasted Broccoli
• Egg Rolls with Sweet and Sour Sauce
• Potstickers

How to store

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge, if frozen, then microwave or heat on the stove until warm.

– Jennifer

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Instant Pot Thai Chicken Curry

This Instant Pot Thai Chicken Curry is packed with juicy chicken coated in a creamy, mildly spicy, and flavorful coconut milk sauce. Serve over rice for a quick and easy, nutritious dinner!

Course Main Dish

Cuisine American, Thai

Keyword creamy coconut chicken, instant pot chicken thighs, instant pot curry, red curry

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 people

Calories 611kcal

Author Jennifer Debth

Equipment

• Instant Pot
• Whisk
• Tupperware

Ingredients

• 1/2 cup chicken broth
• 2 pounds frozen boneless, skinless chicken thighs
• 1 (14 oz) can full fat coconut milk could also use lite
• 1/4 cup peanut butter
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce or gluten free alternative
• 3 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes
• Salt to taste, if necessary
• Stir fry veggies for serving
• Instant Pot Rice for serving
• Cilantro for topping
• Peanuts for topping
• Sliced green onions for topping

US Customary - Metric

Instructions

• Pour chicken broth into your 6 quart Instant Pot, then place the frozen chicken thighs on top.
• Cover and lock the lid - make sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 15 minutes.
• Once the IP is finished cooking, allow the IP to naturally release for 15 minutes before flipping the pressure valve to release any remaining pressure.
• Remove the chicken (leave the broth) and set aside for 10 minutes before shredding or cubing into chunks.
• To the chicken broth in the IP, whisk in the coconut milk, peanut butter, red curry paste, fish sauce, soy sauce, lime juice, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes.
• Hit SAUTE on the IP, bring to a simmer, then simmer for 5 minutes, whisking occasionally to prevent burning.
• Stir in the shredded or cubed chicken, then taste and re-season, if necessary.
• Serve with optional sides and toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 611kcal | Carbohydrates: 16g | Protein: 51g | Fat: 39g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1609mg | Potassium: 953mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1317IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 6mg

The post Instant Pot Thai Chicken Curry appeared first on Show Me the Yummy.

If you grew up in the midwest, then you’ve probably had chicken and noodles once or twice in your life. It’s the perfect cozy winter dinner that’s always a win with kids and adults alike! Adults love it, because it’s quick, easy, and packed with veggies and protein. Kids like it, because it’s pasta smothered in a rich and creamy sauce. This instant pot chicken and noodles recipe is a one-pot twist on a classic and let me tell you, my two toddlers absolutely DEVOURED it.

What noodles to use

Frozen egg noodles are the best noodles to use for chicken and noodles. They’re hearty enough that they won’t disintegrate while cooking in the Instant Pot and hold up really nicely to the tender chicken and creamy sauce. I used 1 (24 oz) bag Reames Homestyle frozen egg noodles. If you can’t find that specific brand, use whatever frozen egg noodles you have on hand.

How long does it take to cook egg noodles in the instant pot?

Frozen egg noodles cook at HIGH pressure for 6 minutes. This does not include the time it takes for the Instant Pot to build pressure. After the IP has finished, let it sit 5 minutes before flipping the pressure valve to release the remaining pressure.

Can you put raw chicken in the instant pot?

Yes! Raw chicken (breasts, thighs, bone-in, boneless, fresh, frozen) will cook in the Instant Pot. Cook time will vary based on the type of chicken used. Today’s recipe uses fresh boneless, skinless chicken thighs which cooks at HIGH pressure for 10 minutes.

Can you use frozen chicken?

Yes. Follow the recipe as written, but cook the chicken on HIGH pressure for 25 minutes. Because frozen chicken is likely covered in ice crystals, your final dish may end up slightly more watery.

What to serve with instant pot chicken and noodles

This is a hearty dish with carbs, protein, and vegetables! I love serving with a slice of bread and a lighter dish like a salad.

• Garlic Bread
• Drop Biscuits
• Pear, Blue Cheese, Candied Pecan Salad
• Fruit Salad

How to store

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then microwave or heat on the stove with a splash of half-and-half or chicken broth to thin it out.

– Jennifer

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Instant Pot Chicken and Noodles

This Instant Pot Chicken and Noodles recipe is the best stick-to-your-ribs family dinner. This classic comfort food is packed with veggies, chicken, and chewy egg noodles.

Course Main Dish

Cuisine American

Keyword chicken and noodles, instant pot pasta

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 people

Calories 669kcal

Author Jennifer Debth

Equipment

• Instant Pot
• Whisk

Ingredients

• 1/2 cup unsalted butter
• 1 small yellow onion diced
• 2 ribs celery diced
• 2 carrots peeled and diced
• 1 (32 oz) carton lower sodium chicken broth
• 2 pounds boneless, skinless chicken thighs
• 2 (10.75 oz) cans condensed cream of mushroom soup
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt plus more to taste
• 1 (24 oz) bag frozen eggs noodles
• 1/2 cup sour cream optional, plus more for serving, if desired

US Customary - Metric

Instructions

• Hit SAUTE on a 6 quart Instant Pot.
• Once it reads HOT, add in butter and allow to melt, then stir in onion, celery, and carrots and cook for 5-10 minutes, or until tender.
• Hit CANCEL on the IP, then stir in the chicken broth, making sure to scrape up any brown bits that may have formed on the bottom. This helps avoid a BURN notice.
• Stir in the chicken thighs.
• WITHOUT STIRRING, dollop in the condensed soup and sprinkle on the sage, thyme, rosemary, pepper, garlic powder, and salt. This helps avoid a BURN notice.
• Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 10 minutes.
• Once the chicken is done, flip the pressure valve to perform a quick release.
• Remove the chicken and set aside. Shred or cube into chunks after allowing it to rest for 10 minutes.
• Whisk the sauce that’s in the IP to remove any clumps, then stir in the frozen egg noodles.
• Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 6 minutes.
• Once the cook time is up, let the IP sit for 5 minutes, before covering the pressure valve with a kitchen towel (this will catch any liquid that may spew from the valve) and flipping the valve to release any remaining pressure.
• Stir in the shredded/cubed chicken and optional sour cream, taste and re-season, then pour into a serving dish and allow to cool and thicken slightly for about 10 minutes.
• Serve with additional sour cream, if desired, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 669kcal | Carbohydrates: 70g | Protein: 41g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1009mg | Potassium: 795mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3120IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg

The post Instant Pot Chicken and Noodles appeared first on Show Me the Yummy.

If you love my beef instant pot chili (smoky and packed with bacon) or my instant pot vegetarian chili (light and fresh), then you’re going to LOVE today’s instant pot chicken chili (creamy and hearty). Can you tell I love chili?!

Ingredients

This chili uses a combination of pantry staple ingredients with a few fresh items to create a flavor packed, yet super simple cozy lunch or dinner!

• Unsalted Butter – prevents the vegetables from sticking to the bottom of the Instant Pot while also providing them with a rich, buttery flavor. Feel free to replace with equal parts salted butter or oil such as olive oil. If using salted butter, reduce the amount of added salt in half.
• Onion – yellow onion is used in the recipe, but red or white onion or even shallots may be used instead. Whatever you have on hand is fine. If using shallots, you’ll need 3-4 to replace 1 onion.
• Bell Pepper – green bell pepper is the most bitter of the bell peppers and is used in the original recipe. Red, orange, or yellow may be used instead. They’re all sweeter than green, but will work just as well.
• Garlic – provides a subtle nutty flavor. 1 tablespoon jarred minced garlic is used to save on prep time. If only fresh is available, mince 4 large cloves instead.
• Chicken Broth – only 1/2 cup is used to thin out the ingredients just enough to create the perfect thick, but not too thick chili texture. Vegetable broth or even water may be used as a substitute, but you may need to add additional seasonings.
• Canned Tomatoes – Rotel Diced Tomatoes with Green Chilies provides a bright, mildly spicy flavor and hearty texture. Any flavor of Rotel such as Chipotle or Habanero may be used if you’d like a smoky or more spicy flavor. Pour the entire contents of the can in — no need to drain. If using “regular” canned diced tomatoes, be sure to drain the can.
• Corn – 1 (15 oz) can corn is used. Drain, but reserve the juice. The juice from the can is pour in to help cook the chicken. The actual corn is stirred in after the cook time to preserve the “poppy” texture.
• Chicken – boneless, skinless chicken thighs remain SO juicy in the Instant Pot. They’re also so affordable. If they’re really fatty, feel free to trim the fat before cooking. Boneless, skinless chicken breasts may also be used. They’re leaner, but typically more expensive. Cook time should remain the same.
• Spices: Taco Seasoning and Ranch Seasoning Mix – feel free to use homemade or store-bought. We use store-bought for ease. Each packet is 1 oz or about 2 tablespoons homemade. Taco seasoning adds that classic chili flavor whereas ranch provides a bright, tangy, creamy flavor.
• Cream Cheese and Sour Cream – both help to thicken the broth while also adding a creamy, tangy, rich flavor. Bring them both to room temperature before whisking them into the hot broth for the smoothest results.
• Beans: Black Beans and Great Northern Beans – black beans have a hearty texture and rich flavor. Great northern beans are known for their mild, nutty flavor and hold up really well in soups and chilis. Any variety of beans may be used. Two varieties are recommended to provide different flavors and textures.
• Green Chiles – 2 (4 oz) cans diced mild green chiles are used. Like it spicy? Try canned jalapenos instead! Either way, no need to drain the can.

How to make

Chili is typically simmered for an extended period of time on the stove to maximize flavor, but the Instant Pot makes this much quicker!

1. Melt butter in a 6 quart Instant Pot, then cook onions, pepper, and garlic.
2. Add in chicken broth, tomatoes, corn juice, and raw chicken, then sprinkle taco seasoning and ranch seasoning on top.
3. Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 10 minutes.
4. Allow the Instant Pot to naturally release for 10 minutes before flipping the pressure valve to relieve any remaining pressure.
5. Remove chicken and set aside, then whisk cream cheese and sour cream into the IP until smooth. Stir in the beans and chiles.
6. Cube or shred chicken, then stir into the chili. Taste and season with salt, then enjoy with your favorite chili toppings.

Can you use frozen chicken?

Yes. Follow the recipe as written, but cook on HIGH pressure for 25 minutes. Because frozen chicken is likely covered in ice crystals, your chili may end up slightly more watery.

To thicken: hit the SAUTE button on the Instant Pot and simmer, uncovered, until some of the water has evaporated and the chili has thickened. If it’s still not thick enough, make a cornstarch slurry (equal parts water and cornstarch) and stir that into the chili, then continue to simmer until thick.

How to shred chicken

You can shred cooked chicken with two forks, a stand mixer, or a hand mixer.

If shredding with two forks, simply hold one fork in each hand, then use them to pull the chicken apart. You can also hold the chicken down with one of the forks then use the other to pull shreds off.

Hate shredding chicken? Place chicken into your stand-mixer with the flat beater attachment. Turn the mixer on low for about 30 seconds, or until shredded. Use the same technique with a hand mixer.

Can you make instant pot chicken chili on the stove?

Yes. To make chicken chili on the stove:

1. Melt butter in a large stockpot over medium heat.
2. Once melted, add in onions, bell peppers, and garlic and cook until the onion is tender, about 10 minutes.
3. Stir in broth, tomatoes, corn juice, raw chicken, taco seasoning, and ranch seasoning.
4. Bring to a simmer, then cover and simmer until the chicken is cooked, about 15-20 minutes.
5. Remove chicken and set aside.
6. Whisk in cream cheese and sour cream until smooth, then stir in the beans and chiles.
7. Cube or shred chicken, then stir into the chili. Taste and season with salt, then enjoy with your favorite chili toppings.

What to serve with instant pot chicken chili

I love loading up this recipe with all of my favorite chili toppings and serving it next to bread and a salad or a few other Tex-Mex inspired sides!

• Best Chili Toppings: Lime, Sour Cream, Crushed Tortilla Chips, Avocado, Cheese, Pico de Gallo, Cilantro, Hot Sauce, etc.
• Cornbread
• Instant Pot Spanish Rice
• Easy Black Beans
• Green Salad with Chili Lime Vinaigrette

How to store

Leftover chili will keep in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge, if frozen, then warm in the microwave or on the stove until heated through.

– Jennifer

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Instant Pot Chicken Chili

This Instant Pot Chicken Chili is hearty, creamy, and loaded with flavor! This quick and easy recipe is a comfort food classic.

Course Lunch, Main Dish, Soup

Cuisine American

Keyword chicken chili, chili with beans, creamy chili, instant pot chicken, instant pot chili, white chili

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 people

Calories 549kcal

Author Jennifer Debth

Equipment

• Instant Pot
• Whisk

Ingredients

• 1/4 cup unsalted butter
• 1 large yellow onion diced
• 1 green bell pepper diced
• 1 tablespoon minced garlic
• 1/2 cup chicken broth
• 1 (10 oz) can Rotel Diced Tomatoes with Green Chilies
• 1 (15 oz) can corn drained but reserve juice
• 2 pounds boneless, skinless chicken thighs
• 1 (1 oz) packet taco seasoning
• 1 (1 oz) packet ranch seasoning mix
• 1 (8 oz) block cream cheese cubed
• 1 (8 oz) container sour cream
• 1 (15 oz) can black beans drained and rinsed
• 1 (15 oz) can great northern beans drained and rinsed
• 2 (4 oz) cans diced green chiles
• Salt to taste (I used 3/4 teaspoon)
• Chili toppings of choice

US Customary - Metric

Instructions

• Hit SAUTE on a 6 quart Instant Pot, once it reads HOT add in butter and allow to melt.
• Once melted, add in onions and cook for 5 minutes, stirring regularly.
• Add in bell pepper and garlic and cook for an additional 30 seconds.
• Hit CANCEL on the IP, then pour in chicken broth, scrapping up any brown bits that may have stuck to the bottom of the pot. This helps avoid a BURN notice.
• Stir in tomatoes, corn juice (not the actual corn yet), and raw chicken.
• Sprinkle the chicken with taco seasoning and ranch seasoning — do not stir, this helps avoid a BURN notice.
• Cover and lock the lid, be sure the pressure valve is pointed toward SEALING.
• Cook on HIGH pressure for 10 minutes.
• Once the cook time is up, allow the IP to naturally release for 10 minutes before flipping the pressure valve to relieve any remaining pressure.
• Remove chicken and set aside.
• Whisk cream cheese and sour cream into the IP until smooth, then stir in the beans and chiles.
• Cube or shred chicken, then stir into the chili.
• Taste and season with salt, then enjoy with your favorite chili toppings.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 549kcal | Carbohydrates: 48g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 940mg | Potassium: 1048mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1287IU | Vitamin C: 32mg | Calcium: 161mg | Iron: 5mg

The post Instant Pot Chicken Chili appeared first on Show Me the Yummy.

If you’re looking for a great, easy, flavorful side dish to serve next to your favorite Mexican inspired dinners, then look no further, because this Instant Pot Spanish Rice is perfection!

Ingredients

My secret ingredient to making super flavorful Spanish rice? Taco seasoning!

• Butter – unsalted butter is used to sauté the onions and garlic. Butter adds a rich flavor that makes this rice extra special. Salted butter may also be used, but you’ll likely need to reduce or omit the added salt.
• Onion – yellow onion is used in the original recipe, but red, white, or even shallots may be used instead. Yellow onions, red onions, and shallots are sweeter in flavor whereas white onions will have more “bite”.
• Garlic – adds a subtle nutty flavor. Use 1 tablespoon jarred pre-minced garlic or about 4 cloves freshly minced.
• Water – using cold instead of lukewarm water allows the pressure in the Instant Pot to build at the correct time, resulting in perfectly cooked rice.
• Rice – no need to rinse! Typically, rinsing rice is encouraged to avoid clumping, but we’re skipping it this time, because it can result in mushy rice. Long grain white rice is used in this recipe. I do not recommend a substitute, because water ratios and cook time would need to be changed.
• Tomato Sauce – tomatoes are classic to Spanish rice! Tomato sauce adds a rich tomato flavor and the perfect amount of liquid to keep the rice moist.
• Taco Seasoning – typically, seasonings like cumin are used to make Spanish rice, but using taco seasoning is a quick and easy way to pack in tons of flavor! Use 1 (1 oz) packet store-bought taco seasoning or try my homemade taco seasoning instead!
• Garnishes: Lime Juice, Cilantro, Crumbled Cotija or Feta – optional, but highly recommended! Lime juice adds a bright flavor to balance out the smokiness from the taco seasoning. Cilantro adds freshness and the cheese provides a rich, salty flavor!

How to make

Making rice in a pressure cooker is a quick and easy way to make perfect rice every time!

1. Sauté onion and garlic in melted butter in a 6 quart Instant Pot, then stir in cold water and rice.
2. Pour tomato sauce on top, sprinkle on taco seasoning and salt, then close and lock the lid.
3. Make sure the pressure valve is pointing to SEALING, then cook on HIGH pressure for 3 minutes.
4. Once the cook time is up, allow the pot to do a natural release for 15 minutes before flipping the valve to release any remaining pressure.
5. Use a fork to gently fluff the rice, then serve with optional toppings and enjoy!

What rice to use

Use long grain white rice for perfectly cooked, fluffy, but moist rice.

How do you make spanish rice not mushy?

• Use long grain white rice. Shorter grains of rice will overcook in the Instant Pot.
• Don’t rinse the rice. Rice will absorb some amount of water when rinsed, so it’s best to avoid it for this recipe.
• Use the correct water to rice ratio. The standard rice to water ratio is 1:1 and that stands true for this instant pot recipe. A 1:1 ratio will result in a perfect al denté texture.
• Don’t over-cook. Cook on HIGH pressure for 3 minutes, then naturally release for 15 minutes. Release the remaining pressure, then immediately fluff and transfer the rice to a serving bowl.

What to serve with instant pot spanish rice

This rice is the perfect addition to any Mexican or Tex-Mex inspired meal.

• Tacos: Pork Tacos, Crockpot Taco Meat, Chicken Tacos, Shrimp Tacos
• Chicken Enchiladas
• Easy Black Beans

How to store

Leftover rice will last in an airtight container in the fridge for 4-5 days or in the freezer for 4-6 months. If you’re freezing the rice, make sure it’s cooled completely first.

To reheat, place in a microwave safe dish, drizzle with a bit of water, cover with a damp paper towel, and microwave until warm.

– Jennifer

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Instant Pot Spanish Rice

This Instant Pot Spanish Rice is a quick and easy way to make perfectly cooked and flavorful rice!

Course Side Dish

Cuisine American, Mexican, Spanish

Keyword easy rice recipe, mexican side dish, quick rice

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 cups

Calories 282kcal

Author Jennifer Debth

Equipment

• Instant Pot

Ingredients

• 2 tablespoons unsalted butter use a plant-based variety to make this vegan
• 1/2 large yellow onion diced
• 1 tablespoon minced garlic
• 2 cups cold water
• 2 cups long grain white rice don’t rinse
• 1 (8 oz) can tomato sauce
• 1 (1 oz) packet taco seasoning
• 1/2 teaspoon salt plus more to taste, if necessary
• Lime juice for serving, if desired
• Cilantro for serving, if desired
• Crumbled cotija or feta for serving, if desired

US Customary - Metric

Instructions

• Hit SAUTE on a 6 quart Instant Pot, once it reads HOT add in butter and allow to melt.
• Once melted, add in onion and garlic and sauté, stirring regularly, for 2 minutes.
• Hit CANCEL, then stir in cold water, scrapping up any brown bits that may have stuck to the bottom. This helps avoid a BURN notice.
• Stir in rice.
• Pour tomato sauce on top, then sprinkle on taco seasoning and salt. Do NOT stir. This also helps avoid a BURN notice.
• Close and lock the lid.
• Make sure the pressure valve is pointing to SEALING, then cook on HIGH pressure for 3 minutes.
• Once the cook time is up, allow the pot to do a natural release for 15 minutes before flipping the valve to release any remaining pressure.
• Use a fork to gently fluff the rice, then immediately transfer to a serving dish to serve with optional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

Nutritional information does not include garnishes. 

Nutrition

Serving: 1cup | Calories: 282kcal | Carbohydrates: 55g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 762mg | Potassium: 203mg | Fiber: 2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg

The post Instant Pot Spanish Rice appeared first on Show Me the Yummy.

I absolutely LIVED for Olive Garden’s zuppa toscana soup growing up. It was light, yet hearty and absolutely packed with flavor. This instant pot zuppa toscana is even better and *almost* as easy as driving to the nearest OG. 😉

What is zuppa toscana?

Zuppa toscana literally means “Tuscan Soup” and is typically made with veggies, bacon, cannellini beans, and served with Tuscan bread. The Americanized version (made popular by Olive Garden) is much richer and is made with heavy cream, Italian sausage, potatoes, kale, and cheese.

Ingredients

The ingredients may be simple, but the flavor is out of this world delicious!

• Bacon – cooked until crispy. For the best results, use thick-cut bacon. The texture and flavor is much nicer and it’s easier to work with — it’s easier to slice before cooking than “regular”. Bacon adds a smoky flavor and crispy, yet chewy texture, but if you’d like, replace the bacon with 1/4 cup extra virgin olive oil or unsalted butter.
• Sausage – any variety of ground pork sausage will work. The original recipes uses 1 (16 oz) roll Jimmy Dean’s Hot, but sweet or mild Italian sausage will work as well. If using “plain” ground pork, you’ll likely need to add additional spices such as red pepper flakes, garlic powder, onion powder, dried basil, dried parsley, etc.
• Onion – yellow onion is used in the original recipe, but white or red onion or even shallots will work as well. Yellow and red onions will yield a sweeter flavor whereas white onion will have more of a “bite” to it. If uses shallots, you’ll need about 3 to replace 1 large yellow onion.
• Garlic – adds a nuttiness that really makes the broth so flavorful. I always buy jarred minced garlic to save time, but if you prefer fresh, you’ll need about 4 cloves to replace the
• Chicken Broth – the flavorful base for our soup. Vegetable broth may be substituted if that’s all you have on hand. Water will work in a pinch, but won’t give a rich, depth of flavor and will likely require more seasonings. If you have homemade broth on hand, you’ll need about 4 cups.
• Potatoes – Yukon gold potatoes are the BEST potatoes for soup, because they hold their shape, but still have a soft, fluffy texture. Potatoes like russets may be used in a pinch, but they’re much more likely to fall apart.
• Spices: Salt, Pepper, and Italian Seasoning, – enhances the flavor of the other ingredients, provides just a hint of spice, and Italian seasoning adds a sweet, earthy flavor.
• Kale – the classic leafy green for zuppa toscana! I’m not a huge fan of kale, but I love it in this soup. It’s important to remove the tough ribs and chop the kale into bite-sized pieces for the best texture. If you really don’t enjoy kale, feel free to substitute with spinach.
• Heavy Cream – makes the soup ultra rich and creamy. If you’d like to lighten it up, try half-and-half or even whole milk. Keep in mind, the less fatty the diary product, the less creamy the end result will be.
• Cheese: Romano, Asiago, and Parmesan Blend – I absolutely love this cheese blend! You can find it in the fresh cheese aisle or in the pasta aisle. Roman has a strong, salty flavor. Asiago is nutty and creamy and parmesan is a touch fruity. Feel free to use this pre-made blend, make your own, or pick and choose between the three!

How to make

This soup is full of veggies, protein, and carbs! It’s a one pot comfort food the whole family will love.

1. Cook bacon in a 6 quart Instant Pot, then remove and set aside.
2. Cook sausage, onion, and garlic in the same pot, breaking up the sausage as you go, until the meat is no longer pink.
3. Stir in broth, potatoes, Italian seasoning, salt and pepper, then cover and lock the lid. Be sure the pressure valve is pointed toward SEALING.
4. Cook on HIGH pressure for 3 minutes, allow the Instant Pot to naturally release for 10 minutes, then flip the pressure valve to quickly release any remaining pressure.
5. Stir in kale, heavy cream, and cheese, cover and let sit for 5 minutes, then add in bacon, taste and re-season, if necessary, then serve and enjoy!

Can you make zuppa toscana without an instant pot?

Yes! To make this on the stove:

1. Place bacon into a large stockpot.
2. Cook over medium-high heat, stirring regularly, until the bacon is crispy, then remove and set aside, but reserve the grease.
3. To the hot pot, add in sausage, onion, garlic, Italian seasoning, salt and pepper.
4. Cook, breaking up the sausage as you go, until the meat is no longer pink.
5. Stir in broth, heavy cream, and potatoes, and bring to a simmer.
6. Cover and simmer (you’ll probably need to lower the heat back to low) until the potatoes are cooked, about 15 minutes, stirring occasionally.
7. Stir in kale and cheese, then cover and let sit for 5 minutes.
8. Stir in bacon, taste and re-season, if necessary, then serve and enjoy!

Variations

• Use another meat. Any ground meat such as turkey or chicken would make a great substitute. Sliced chicken sausage may also be tasty!
• Lighten it up. Use half-and-half or whole milk to replace the heavy cream.
• Make it low-carb. Replace the potatoes with cauliflower florets.
• Add veggies. Sauté diced celery and carrots with the onions.
• Make it spicier. Use hot sausage and add red pepper flakes for garnish!

What to serve with zuppa toscana

Soups are best served next to a salad and sandwich or bread for dunking!

• Pear, Blue Cheese, Candied Pecan Salad
• Green Salad with Italian Dressing or Greek Dressing
• Caprese Grilled Cheese
• Air Fryer Grilled Cheese
• Garlic Bread

How to store

Store leftover soup in an airtight container in the fridge for 3-4 days. To enjoy again, heat either on the stove or in the microwave until warm.

Can you freeze zuppa toscana?

I don’t recommend freezing soups that contain a lot of dairy and/or potatoes, because the dairy will likely separate and the potatoes will become grainy when thawed.

– Jennifer

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Instant Pot Zuppa Toscana

This Instant Pot Zuppa Toscana is an Olive Garden copycat that's even better than the original! This rich and hearty soup is the ultimate comfort food.

Course Lunch, Main Dish

Cuisine American, Italian

Keyword instant pot soup, sausage soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 people

Calories 614kcal

Author Jennifer Debth

Equipment

• Instant Pot

Ingredients

• 8 slices thick-cut bacon roughly chopped
• 1 (16 oz) roll pork sausage we like Jimmy Dean’s Hot
• 1 large yellow onion diced
• 1 tablespoon minced garlic
• 1 (32 oz) carton chicken broth
• 1 pound Yukon gold potatoes peeled and cubed into 1/2 inch chunks
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt plus more to taste, if necessary
• 1/4 teaspoon pepper
• 2 cups diced kale tough stems removed, can replace with chopped spinach
• 1 pint heavy cream
• 1/2 cup finely grated romano, asiago, and parmesan cheese blend
• Crushed red pepper flakes if desired for more spice

US Customary - Metric

Instructions

• Place bacon into 6 quart Instant Pot, then hit SAUTE.
• Cook, stirring regularly, until the bacon is crispy, then remove and set aside, but reserve the grease.
• To the hot Instant Pot, add in sausage, onion, and garlic.
• Cook, breaking up the sausage as you go, until the meat is no longer pink.
• Hit CANCEL on the Instant Pot, then stir in broth, scrapping up any brown bits from the bottom. This helps avoid a BURN reading.
• Stir in potatoes, Italian seasoning, salt and pepper, then cover and lock the lid. Be sure the pressure valve is pointed toward SEALING.
• Cook on HIGH pressure for 3 minutes.
• Once the cook time is up, allow the Instant Pot to naturally release for 10 minutes, then flip the pressure valve to quickly release any remaining pressure.
• Stir in kale, heavy cream, and cheese, then cover and let sit for 5 minutes.
• Stir in bacon, taste and re-season, if necessary, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1serving | Calories: 614kcal | Carbohydrates: 16g | Protein: 20g | Fat: 53g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1294mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2656IU | Vitamin C: 29mg | Calcium: 184mg | Iron: 2mg

The post Instant Pot Zuppa Toscana appeared first on Show Me the Yummy.

What is bolognese?

Bolognese is a slow cooked tomato-based sauce made with ground meat and Italian seasonings. It’s similar to a meat sauce, but meat sauce tends to be less thick and more saucy.

Ingredients

Bacon is our secret ingredient to today’s sauce recipe: it provides a subtle smoky flavor and crispy, yet chewy texture.

• Bacon – cooked until crispy. For the best results, use high quality thick-cut bacon. The texture and flavor is much nicer and it’s easier to work with — it doesn’t stick to the pan as much as “regular” cut. Bacon adds a great, smoky flavor and crispy texture, but if you’d like, replace the bacon with 1/4 cup extra virgin olive oil.
• Ground Beef and Italian Sausage – the classic combination of meat for meat sauces, meatballs, and bolognese recipes! Feel free to use one or the other, but we love this combination of flavors. Use any variety of ground beef and sweet, mild, or hot sausage may be used depending on your heat preference.
• Onion, Carrots, and Celery – aka a “mirepoix”. This trio of vegetables is a very common base for sauce recipes like a bolognese which provides flavor, texture, and nutrients. If you’re short on time, some grocery stores will carry chopped mirepoix in the produce section — you’ll need about 2 cup(s) for this recipe.
• Garlic – provides a subtle, nutty flavor and *bonus* is loaded with good-for-you vitamins and minerals. Buy jarred minced garlic to save on prep time.
• Red Wine – used to deglaze the bottom of the Instant Pot after cooking the meat. The wine helps lift any browned bits stuck to the bottom of the pan and also adds a rich flavor to the sauce. Use any red wine you have on hand. If you’d like to keep this free from alcohol, use grape juice or additional beef broth.
• Beef Broth – provides a rich, flavorful base for our soup. Vegetable broth or chicken broth may be substituted if that’s all you have on hand. Water will work in a pinch, but won’t give a rich, depth of flavor and will likely require more seasonings.
• Tomatoes – 1 (28 oz) can peeled and crushed tomatoes is called for in the original recipe. Peeled and crushed gives the best texture, but if only whole peeled tomatoes are available, simply chop each tomato into quarters, then use a spoon or potato masher to crush them.
• Tomato Sauce – a cooked purée of unseasoned tomatoes which helps thicken the sauce slightly while also provides a rich tomato flavor and slight acidity. You’re looking for canned tomato sauce NOT pasta sauce.
• Tomato Paste – provides a very concentrated tomato flavor. It also has adds a bright acidity and rich, umami flavor.
• Spices: Basil, Italian Seasoning, Salt, and Pepper – this simple seasoning blend adds all the classic bolognese flavors. Dried seasonings are used in the recipe, but if you’d like to use fresh basil, feel free to stir in some chopped basil after the cook time.
• Balsamic Vinegar – adds a bright tangy flavor with a touch of sweetness. Be sure to stir it in after cook time for the most pronounced flavor.

How to make

Bolognese is normally simmered for a long time on the stove, but the Instant Pot makes this much quicker!

1. Cook bacon until crispy in a 6 quart Instant Pot, then remove, and set aside.
2. Add in beef, sausage, onion, carrot, celery, and garlic and cook, breaking up the meat as you go, until the beef is no longer pink, then drain any excess grease.
3. Deglaze the Instant Pot with the red wine, stir in the beef broth, place the beef mixture back into the Instant Pot, then pour the tomatoes, sauce, paste, and seasoning on top.
4. Cover and lock the lid, cook on HIGH pressure for 10 minutes, then allow the Instant Pot to naturally release for 10 minutes before flipping the pressure valve to VENTING.
5. Stir in the crumbled bacon and balsamic, taste and re-season, if necessary, then serve over pasta and enjoy!

Can you put raw meat in the instant pot?

Yes! Add raw ground beef and raw Italian sausage to the hot Instant Pot and sauté, breaking up the meat as you go, until the beef is no longer pink.

Can you put sauce in an instant pot?

Yes. Tomato sauce is used in this recipe. It’s important, however, to add the sauce in after the beef mixture has been added back into the Instant Pot. It’s also important to NOT stir it in, simply pour it on top and leave it. This helps to avoid a BURN notice. Why? Because tomato sauce is thick and can get stuck to the bottom of the hot Instant Pot and burn.

How to thicken instant pot bolognese

If made as directed, this bolognese should come out thick and delicious. If it’s too thin for your taste, you have a few options:

1. Simmer. After the IP pressure has been released, hit SAUTE and simmer the sauce until thickened.
2. Strain. If it’s still not thick enough, simply strain some of the excess liquid.
3. Make a slurry. As a last resort, whisk together 1 tablespoon cornstarch with 1 tablespoon water, stir into the sauce, and simmer until thickened to your liking.

What to serve with instant pot bolognese

Bolognese is best mixed with pasta and served with bread, a salad, and maybe a few vegetables.

• Garlic Bread
• Pear, Blue Cheese, and Candied Pecan Salad
• Roasted Brussels Sprouts

How to store

Store cooled leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

To reheat, thaw in the fridge if frozen, then microwave or heat on the stovetop before serving over pasta.

– Jennifer

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Instant Pot Bolognese

This Instant Pot Bolognese is a quick twist on a slow cooked classic. Only 15 minutes of prep for this flavorful meat sauce!

Course Main Dish

Cuisine American, Italian

Keyword instant pot pasta, quick meat sauce, spaghetti

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 people

Calories 715kcal

Author Jennifer Debth

Equipment

• Instant Pot

Ingredients

• 8 slices thick-cut bacon roughly chopped
• 1 pound ground beef
• 1 pound Italian sausage
• 1 yellow onion diced
• 2 large carrots diced
• 2 ribs celery diced
• 1 tablespoon minced garlic
• 1/2 cup red wine can replace with grape juice
• 1/2 cup beef broth
• 1 (28 oz) can peeled and crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1 tablespoon dried basil leaves
• 2 teaspoons Italian seasoning
• 1 teaspoon salt plus more to taste (I did about 2 teaspoons)
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• Cooked pasta for serving

US Customary - Metric

Instructions

• Hit SAUTE on a 6 quart Instant Pot, then once it reads HOT, add in bacon and cook until crispy.
• Remove, and set aside, leaving the grease in the Instant Pot.
• Add in beef, sausage, onion, carrot, celery, and garlic and cook, breaking up the meat as you go, until the beef is no longer pink.
• Hit CANCEL on the Instant Pot, remove the beef mixture, and drain any excess grease.
• Deglaze the Instant Pot with the red wine scrapping up any brown bits from the bottom, then stir in the beef broth.
• Place the beef mixture back into the Instant Pot (don't stir), then pour the tomatoes, sauce, paste, and seasoning on top - DO NOT MIX - this helps avoid a BURN reading.
• Cover and lock the lid - make sure the pressure valve is pointed toward SEALING.
• Cook on HIGH pressure for 10 minutes.
• Allow the Instant Pot to naturally release for 10 minutes before flipping the pressure valve to VENTING.
• Stir in the crumbled bacon and balsamic, then taste and re-season, if necessary.
• Serve over pasta and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1serving | Calories: 715kcal | Carbohydrates: 25g | Protein: 37g | Fat: 51g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 2009mg | Potassium: 1540mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4986IU | Vitamin C: 26mg | Calcium: 135mg | Iron: 7mg

The post Instant Pot Bolognese appeared first on Show Me the Yummy.

Grab some bread and a blanket, because once this instant pot broccoli cheddar soup is ready, all you’ll want to do is curl up with a giant bowl and relax!

Ingredients

This broccoli cheddar soup is absolutely packed with veggies! An indulgent soup with extra vegetables? It’s the best of both worlds! Bonus: this is toddler approved.

• Bacon – cooked until crispy. For the best results, use high quality thick-cut bacon. The texture and flavor is much nicer and it’s easier to work with — it doesn’t stick to the pan as much as “regular” cut. Bacon adds a great, smoky flavor and crispy texture, but if you’d like to keep this vegetarian, replace the bacon with 1/4 – 1/2 cup unsalted butter or extra virgin olive oil.
• Onion, Carrots, and Celery – aka a “mirepoix”. This trio of vegetables is a very common base for soup recipes which provides flavor, texture, and nutrients. If you’re short on time, some grocery stores will carry chopped mirepoix in the produce section — you’ll need about 2 cup(s) for this recipe.
• Garlic – provides a subtle, nutty flavor and *bonus* is loaded with good-for-you vitamins and minerals. Buy jarred minced garlic to save on prep time.
• Salt and Pepper – enhances the flavor of the other ingredients while also adding just a hint of spice. I wanted to keep the seasonings very simple to really highlight the broccoli cheddar flavor, but feel free to amp it up if you’d like. Cayenne pepper, paprika, and dried mustard are often found in broccoli cheeses soup recipes.
• Chicken Broth – provides a rich, flavorful base for our soup. Vegetable broth may be substituted if that’s all you have on hand. Beef broth would make this too rich and salty whereas water wouldn’t provide enough flavor. Use your favorite store-bought variety of chicken broth or feel free to make your own.
• Broccoli – fresh broccoli, not frozen, is called for in this recipe. Be sure to not cut the florets too small, or you’ll end up with mushy broccoli — the florets cook down quite a bit and will continue to break up into smaller pieces when you stir in the remaining ingredients after cooking.
• Half-and-Half – makes this soup ultra creamy without being too heavy. Want it richer? Try heavy cream. Want it lighter? Use whole milk.
• Sharp Cheddar Cheese – provides a sharp, rich cheesy flavor to the soup. If sharp cheddar is too intense for your liking, feel free to replace with a mild or medium cheddar variety. Whatever you use, be sure to shred the cheese yourself. Pre-shredded, bagged cheeses are coated in an anti-caking agent which may result in a grainy texture.

How to make

This instant pot recipe cooks on high pressure for “zero” minutes. Yep, you read that right! Don’t worry…it will make sense in a second.

1. Cook bacon in a 6 quart Instant Pot, then remove and set aside, but leave the bacon grease.
2. Sauté onions, carrots, celery, garlic, salt, and pepper in the reserved bacon grease.
3. Stir in chicken broth and broccoli, then cover and lock the lid.
4. Cook on HIGH pressure for 0 minutes (yes ZERO minutes, it still takes time for the IP to come to pressure which will cook the broccoli).
5. Quick release the pressure, then stir in the heavy cream, cheese, and bacon.
6. Taste and re-season, if necessary, then serve and enjoy!

Do you use fresh or frozen broccoli?

You can use fresh or frozen broccoli in this soup. The original recipe was tested using 1 head of fresh broccoli, but 1 (12-16 oz) bag frozen broccoli florets should also be fine. The cook time will not change — they will both cook for ZERO minutes at HIGH pressure.

I haven’t tested using frozen broccoli, but my only concern would be a more watery in consistency. The fix? Stir in less of the half-and-half after cook time and/or stir in a cornstarch slurry. Hit SAUTE on the Instant Pot, bring to a simmer, then stir in the slurry made with 1 tablespoon cornstarch mixed with 1 tablespoon water.

Why is my broccoli cheddar soup watery?

If made as directed, your soup shouldn’t be watery. If it is, you have a couple options:

• Use less half-and-half. After the cook time, you’ll have an idea of the consistency of the soup. Slowly stir in half-and-half until the desired consistency has been reached. Keep in mind, the shredded cheese will help thicken it up.
• Make a slurry. Whisk together 1 tablespoon cornstarch with 1 tablespoon water. Hit SAUTE on the IP, bring to a simmer, then slowly stir in the slurry. Simmer until thickened to your liking.

Variations

• Make it vegetarian. Omit the bacon and use 1/4 – 1/2 cup unsalted butter or extra virgin olive oil. Swap the chicken broth for vegetable broth.
• Use another cheese. Sharp cheddar is the most common, but another melting cheese like gruyere would also be delicious.

What to serve with instant pot broccoli cheddar soup

This soup SCREAMS for bread for dunking. I also love serving up a light side like a salad and a meat or sandwich for more bulk.

• Air Fryer Biscuits
• How to Make Jiffy Cornbread Better
• Pear, Blue Cheese, Candied Pecan Salad
• Air Fryer Pork Chops
• Instant Pot French Dip
• Club Sandwich

How to store

Store leftover soup in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month.

To reheat, thaw, if frozen, then heat on the stove or in the microwave until warm.

– Jennifer

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Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccoli Cheddar Soup is rich, cheesy, and packed with veggies. This is a comfort food that's loved by the whole family.

Course Lunch, Main Dish, Soup

Cuisine American

Keyword broccoli cheddar, broccoli cheese, gluten free soup, instant pot soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 people

Calories 489kcal

Author Jennifer Debth

Equipment

• Instant Pot

Ingredients

• 8 slices thick-cut bacon roughly chopped
• 1 yellow onion diced
• 2 carrots diced
• 2 ribs celery diced
• 1 tablespoon minced garlic
• 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
• 1/2 teaspoon pepper
• 2 cups chicken broth
• 1 large head broccoli broken into large florets (about 4 cups)
• 1 pint half-and-half room temperature
• 1 (16 oz) block sharp cheddar cheese shredded

US Customary - Metric

Instructions

• Place uncooked, chopped bacon into a 6 quart Instant Pot, then hit SAUTE.
• Cook, stirring regularly, until the bacon is crispy, then remove the bacon with a slotted spoon, leaving the bacon grease in the Instant Pot. Set the cooked bacon aside.
• Add in onion, carrots, celery, garlic, salt, and pepper and cook, stirring regularly, for 10 minutes.
• Hit CANCEL on the Instant Pot, then stir in chicken broth, scrapping up any brown bits that may have stuck to the bottom. This helps to avoid a BURN notice.
• Stir in the broccoli florets, then cover and lock the lid. Be sure the pressure valve is pointed toward SEALING.
• Cook on HIGH pressure for 0 minutes (yes ZERO minutes, it still takes time for the IP to come to pressure which will cook the broccoli).
• When the cook time is up, immediately flip the pressure valve to quick release the pressure.
• Hit SAUTE on the IP, then stir in the heavy cream.
• Slowly add in the cheese little by little, stirring constantly so the cheese doesn’t stick to the bottom.
• Stir in the bacon, taste and re-season, if necessary, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1serving | Calories: 489kcal | Carbohydrates: 10g | Protein: 22g | Fat: 40g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1009mg | Potassium: 495mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3669IU | Vitamin C: 48mg | Calcium: 512mg | Iron: 1mg

The post Instant Pot Broccoli Cheddar Soup appeared first on Show Me the Yummy.