Instant Pot Recipes Archives

Category: Instant Pot Recipes

Recipes for a variety of foods that can be made in an Instant Pot.

13
Nov
2024

Turkey Black Bean Soup (Instant Pot)

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Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.

Today I want to share a delicious recipe for Turkey Black Bean Soup, which is made using a pressure cooker. I found the original recipe in a cookbook I own (from author Coco Morante), made a couple slight changes, and the soup is scrumptious.

I don’t know about you, but when I make a turkey, there are always leftovers! A cooked turkey leg (drumstick) and wing are used in this recipe to provide flavor and meat for the soup, so it’s a wonderful way to use those leftovers.

Dried black beans are cooked with the soup in the Instant Pot, so there’s no need to pre-soak them, which is a real time-saver! The soup itself takes a little longer than an hour to cook, but almost all of it is “hands-off” time!

Here’s how to make this yummy turkey black bean soup in a pressure cooker. I’m really confident you’re going to enjoy it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Sauté The Veggies

Measure olive oil into the inner pot and press the SAUTÉ button to heat the olive oil. Once the oil is hot (but not smoking), add diced onion, bell pepper, celery, salt, pepper, and red chili pepper flakes.

Stir to combine these ingredients, and sauté them for about 4 minutes until they have become tender. Stir in minced garlic, and cook an additional minute, stirring often, and being careful not to burn the garlic.

Add Black Beans, Turkey, And Water

Put the dried black beans and turkey into the pot. I use a large cooked turkey drumstick and one wing, with a total weight of about 12-14 ounces (including the bones).

Pour in 4 cups of water. This should be enough water to slightly submerge the veggies and beans. Once that is done, you are ready to cook!

Time To Cook!

Lock the lid of the pressure cooker in place, and flip the Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function.

Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set the cooking timer for 1 hour and 15 minutes on HIGH pressure. Once the Instant Pot has reached full internal pressure (takes about 15 minutes), the cooking time will begin.

Once the cooking program has ended, let the pressure release NATURALLY for 25 minutes (you do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which will let any remaining steam escape.

Once the pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.

Shred Turkey And Finish Seasoning Soup

Use a large slotted spoon (or tongs) to remove the turkey from the pot and onto a cutting board. It will be VERY tender, and may fall apart!

Remove the turkey meat from the bones, discarding any skin or bones. Cut the turkey into small bite-sized pieces (or shred it, if you prefer it that way).

Place the turkey meat back into the pot, then add apple cider vinegar and stir until it has been incorporated into the turkey black bean soup. Take a little bite of the soup, and add more salt and pepper, to suit your taste.

Enjoy A Bowl Of Turkey Black Bean Soup

Now it’s time to enjoy a big, hot bowl of turkey black bean soup! Ladle portions of the hot soup into serving bowls, and serve immediately! If desired, garnish with cilantro and/or sour cream.

We love this soup when served with toasted garlic bread on the side, because we can dip the bread in the hot soup… it’s so good!

The black beans are tender, the broth is seasoned well, and the turkey helps add more protein and flavor to this delicious soup!

I hope you have the opportunity to try this wonderful soup. It is filing and delicious, and is a fantastic way to use up leftover turkey!

If you enjoy using an Instant Pot, be sure to check out my other recipes, including Instant Pot Beef Stew, Ground Beef Stroganoff, Pork Carnitas, and Rice Pudding!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a great day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious soups (and other Instant Pot recipes) to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 85, published by TenSpeed Press, 2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Turkey Black Bean Soup (Instant Pot)

Prep Time

15 mins

Cook Time

1 hr 15 mins

Natural Pressure Release Time

25 mins

Total Time

1 hr 55 mins

Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.

Category: Main Dish, Soup

Cuisine: All Cuisines

Keyword: Instant pot, turkey black bean soup

Servings: 6

Calories Per Serving: 277 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons olive oil
1 medium yellow onion peeled, diced
1 medium green bell pepper seeded, diced
2 medium celery stalks diced
1½ teaspoons minced garlic
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon red chili pepper flakes
1¼ cups dried black beans
14 ounces cooked turkey drumstick (and 1 wing) bone in total amount = 14 ounces
4 cups water
1 Tablespoon apple cider vinegar

Optional Garnish: cilantro/sour cream

US Customary - Metric

Instructions

Measure olive oil into the inner pot and press SAUTÉ button to heat the olive oil. Once oil is hot (but not smoking), add onion, bell pepper, celery, salt, pepper, and red chili pepper flakes. Stir to combine; sauté for 4 minutes or until tender. Stir in garlic. Cook 1 minute, stirring often (to not burn the garlic).
Put dried beans and turkey into the pot. Pour in 4 cups of water, which should slightly submerge veggies and beans.
Lock the lid in place; flip Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function. Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set cooking timer for 1 hour and 15 minutes at HIGH pressure. Once the Instant Pot has reached full pressure (takes about 15 minutes), the cooking time will begin.
Once cooking program has ended, let the pressure release NATURALLY for 25 minutes (do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which lets any remaining steam escape. Once pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.
Use a large slotted spoon (or tongs) to transfer turkey from the pot to a cutting board. Remove meat from the bones, discarding skin/bones. Cut turkey into small pieces (or shred it). Place meat back into the pot. Add apple cider vinegar; stir until incorporated. Taste soup; add more salt/pepper, if desired.
Serve soup immediately; garnish portions with cilantro or sour cream, if desired.

Nutrition Facts

Turkey Black Bean Soup (Instant Pot)

Amount Per Serving (1 (1/6 of total))

Calories 277 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 31mg10%

Sodium 443mg19%

Potassium 821mg23%

Carbohydrates 29g10%

Fiber 7g29%

Sugar 2g2%

Protein 18g36%

Vitamin A 155IU3%

Vitamin C 18mg22%

Calcium 76mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

22
Oct
2024

Instant Pot Rice Pudding

categories: Instant Pot Recipes

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Instant Pot Rice Pudding is an easy dessert to make! This classic recipe yields 8 yummy servings, with raisins, cinnamon and nutmeg!

Do you enjoy rice pudding? This simple dessert has been around for many centuries, and it’s origins are unclear. Many people believe it originated in China, others argue it was created in India! Others insist it was created and used by the Romans for medicinal purposes…so who really knows?

At its very core, modern day rice pudding is typically made with rice that is combined with milk (or cream) and water. The mixture is typically sweetened before cooking it on the stovetop or in the oven, and sometimes dried fruits are added.

Today I want to share a fantastic way to make Rice Pudding using an Instant Pot. This method is easy because there’s no need to heat the house using an oven (especially in warm months), AND there’s no need to stir it constantly on the stove while it cooks.

Using an Instant Pot for this creamy dessert is a game-changer, for sure! If you are fortunate enough to own this kitchen appliance, I hope you will check out this simple recipe for Instant Pot Rice Pudding!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Rice Pudding

Place one cup of Arborio rice into a fine mesh strainer. TIP: I highly recommend using Arborio rice, but if you don’t have it, you can substitute the same amount of long grain white rice.

Rinse the rice very well, then drain the water off the rice. Place the rinsed, drained rice into the inner pot of the Instant Pot.

Add milk, water, ground cinnamon, raisins, salt, and a pinch of nutmeg to the rice in the pot. Use a whisk to combine these ingredients well.

It will not blend perfectly (because of the raisins, rice and cinnamon!), but mix it together as best as possible.

Cooking The Rice Pudding

Lock the lid of the Instant Pot in place, and turn the knob on top to the SEALING position. Push the MANUAL button (High heat) and set the timer for 11 minutes.

It will take about 15 minutes for the Instant Pot to reach full pressure, then the pressure button on top will pop up and the cooking timer will begin.

When the rice pudding has finished cooking, let the pressure release NATURALLY for 10 minutes (do nothing while it does this!). AFTER the 10 minute natural release takes place, flip the pressure release knob to VENTING to allow any remaining steam to escape.

Add Remaining Ingredients

Once all pressure has been released (and the pressure button drops back down), it is safe to unlock and open the lid.

The mixture inside will be quite thick, so give it a quick stir. Add a can of sweetened condensed milk and vanilla extract to the rice pudding in the pot.

Stir well, until the condensed milk and vanilla have been fully combined into the rice pudding. Once combined, the rice pudding is ready to be served.

We transfer the rice pudding out of the Instant Pot straight into small serving dishes. Rice pudding can be eaten warm or cold. If you enjoy your rice pudding warm, simply let it cool down a bit before digging in.

Serve The Instant Pot Rice Pudding

If you like your rice pudding cold, cover the pudding with plastic wrap AFTER it has cooled to room temperature. Place the pudding in the refrigerator until it is fully chilled.

We enjoy our Instant Pot Rice Pudding best served cold, and sometimes we top each serving with a dollop of whipped cream! This dessert is a thick and delicious treat we gobble up… any time of day!

I really hope you have the opportunity to make this simple, classic dessert for those you love. Using an Instant Pot really helps make this a very simple dessert to prepare.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious Instant Pot recipes, including:

Butter Chicken (Instant Pot)
Instant Pot Ground Beef Stroganoff
Broccoli Cheese Soup (Instant Pot)
Instant Pot Pork Carnitas

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Kelsey, at: bakemesomesugar.com/instant-pot-rice-pudding

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Instant Pot Rice Pudding

Prep Time

5 mins

Cook Time

11 mins

Inactive Instant Pot time (creating pressure)

15 mins

Total Time

31 mins

Instant Pot Rice Pudding is an easy dessert to make! This classic recipe yields 8 yummy servings, with raisins, cinnamon and nutmeg!

Category: Dessert

Cuisine: All Cuisines

Keyword: Instant Pot, rice pudding

Servings: 8

Calories Per Serving: 308 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup Arborio rice can substitute long grain white rice
2 cups low-fat milk can substitute whole milk, if desired
1¼ cups water
½ cup raisins
2 teaspoons ground cinnamon
¼ teaspoon salt
1 pinch ground nutmeg
14 ounces sweetened condensed milk =1 can- (NOT evaporated milk!)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place rice into a fine mesh strainer. Rinse it very well, then drain rice. Place rice into the inner pot of the Instant Pot.
Add milk, water, cinnamon, raisins, salt, and nutmeg. Use a whisk to combine these ingredients. mixing them as much as possible.
Lock lid in place; turn knob on top to SEALING position. Push MANUAL button (High heat); set timer for 11 minutes. It takes about 15 minutes to reach full pressure, then pressure button on top will pop up and cooking timer will begin. When finished cooking, let pressure release NATURALLY for 10 minutes (do nothing). AFTER 10 minute natural release takes place, flip pressure release knob to VENTING to allow remaining steam to escape.
Once all pressure is released (and pressure button drops down), it's safe to unlock/open the lid. Pudding will be thick, so give it a stir. Add sweetened condensed milk and vanilla. Stir until they're fully incorporated.
Transfer rice pudding into serving dishes. Serve warm or cold. If chilling, let it cool to room temperature, cover with plastic wrap; refrigerate until cold. Enjoy!

Nutrition Facts

Instant Pot Rice Pudding

Amount Per Serving (1 (1/8 of total))

Calories 308 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 22mg7%

Sodium 168mg7%

Potassium 364mg10%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 30g33%

Protein 8g16%

Vitamin A 194IU4%

Vitamin C 2mg2%

Calcium 221mg22%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

11
Oct
2024

Instant Pot Beef Stew

categories: Beef, Instant Pot Recipes, Soups

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Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

I have really enjoyed using the Instant Pot I received this year from our son! It’s been pretty HOT here in Oregon this summer, so I’ve loved not having to heat up our house by using our oven much, because I’m using this handy appliance!

I grew up eating my Mom’s beef stew and I’ve been making Classic Beef Stew (oven-baked) for many, many years. It’s such a comforting and filling meal! When I saw a recipe in one of the cookbooks I own for Instant Pot Beef Stew, I KNEW I had to try it!

After making several changes to the original recipe, this recipe for Instant Pot Beef Stew was the final result. It’s delicious, and I hope you enjoy it, too. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A Little Prep

Pat two pounds of beef stew meat dry using paper towels, then lightly season the meat on all sides with salt and pepper. Set the beef aside.

Press the SAUTÉ button on your Instant Pot. Heat the oil, then once it is hot add chopped onions, celery, and minced garlic. Cook these ingredients, stirring often for 4-5 minutes, until the onions become translucent in color and have softened.

Add beef broth, red wine, Dijon mustard, tomato sauce, dried rosemary and one bay leaf to the vegetables in the pot. Stir in the seasoned stew meat until all ingredients have been combined.

Cooking Instant Pot Beef Stew

Lock the lid on the Instant Pot and turn the Pressure Release knob on top to SEALING. Press the CANCEL button to turn off the sauté function.

Press the MANUAL (high heat) button (or the MEAT/STEW button, if your machine has one). Set the timer for 30 minutes of cooking at high pressure.

The Instant Pot will take between 10-15 minutes to reach full internal pressure. The Pressure valve/button on top will pop up, and the cooking timer will begin.

Add Potatoes And Carrots

When the beef stew has cooked for 30 minutes, carefully flip the Pressure Release knob to VENTING to do a quick release of pressure/steam. **Once all the pressure has been released, the pressure valve/button on top will drop back down, indicating it is safe to remove the lid**.

Open the lid, find and discard the bay leaf. Add the potatoes and carrots to the pot, and quickly stir them in, until combined.

Lock the lid back on again. Turn the pressure release knob on top to SEALING. Press the CANCEL button to reset the timer, then press the MANUAL button (or Pressure Cook button) and re-set the cooking time for 4 minutes on High pressure. You will need to wait another 10-15 minutes for the Instant Pot to reach full pressure again and the cooking time to begin.

Once the cooking time has ended (again), turn the Pressure Release knob to VENTING to quickly release the pressure/steam from the pot. Keep the lid ON, once all pressure has been released.

Add A “Slurry” To Help Thicken The Stew

The final step is to slightly thicken the stew. Make a “slurry” by mixing cornstarch and water in a small bowl or container until it is smooth and lump-free.

Remove the lid from the stew, and very quickly stir the “slurry” into the liquid in the pot. Put the lid back on the pot and let the Instant Pot Beef Stew stand for 5 minutes (covered), in order for the stew liquid to thicken.

Open the lid and take a tiny bite. Add additional salt and/or pepper, if necessary, to suit your taste.

Time To Enjoy Instant Pot Beef Stew

Use a ladle to scoop out portions of the beef stew into serving bowls while it is really hot. There should be enough stew for 6 servings.

The beef, potatoes and carrots should be incredibly tender, and the flavor of the sauce is wonderful! Any alcohol that was in the red wine will have cooked off, so no worries for your children there!

Enjoy this hearty, delicious Instant Pot Beef Stew with those you love! Any leftovers will keep up to 3-4 days in the refrigerator, if stored in an airtight container. Microwave the stew to reheat.

I hope you have the chance to make this Instant Pot Beef Stew, and trust you (and those you love) will enjoy it as much as we do.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have begun adding Instant Pot recipes to my website, and already have already published several you may enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 207, published in 2018 by TenSpeed Press

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Beef Stew

Prep Time

10 mins

Cook Time

40 mins

Time To Reach Full Pressure (inactive)

30 mins

Total Time

1 hr 20 mins

Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

Category: Main Dish

Cuisine: American

Keyword: instant pot, beef stew

Servings: 6

Calories Per Serving: 378 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds beef stew meat
1 teaspoon salt
1 teaspoon black pepper
2 Tablespoons vegetable oil
1 medium yellow onion finely chopped
2 stalks celery diced
1½ Tablespoons minced garlic
¾ cup beef broth
¾ cup red wine
2½ Tablespoons Worcestershire sauce
¾ Tablespoon Dijon mustard
2 Tablespoons tomato sauce
¾ teaspoons dried rosemary crumbled
1 bay leaf
4 medium carrots peeled, sliced in 1" rounds
2 medium russet potatoes (or Yukon Gold) peeled, cut in 1" cubes
1 Tablespoon cornstarch
1 Tablespoon water

US Customary - Metric

Instructions

Pat beef dry with paper towels; season on all sides with salt and pepper. Set aside.
Press SAUTÉ button on Instant Pot. Heat oil; once hot add onions, celery, garlic. Cook, stirring often for 4-5 minutes, until onions are translucent and soft. Add broth, wine, Dijon, tomato sauce, rosemary, bay leaf and the beef. Stir to combine.
Lock lid on; turn Pressure Release knob on top to SEALING. Press CANCEL button to turn off Sauté setting. Press the MANUAL (high heat) button (or MEAT/STEW button, if your machine has one). Set timer for 30 minutes at high pressure. The Instant Pot will take between 10-15 minutes to reach full pressure, then pressure valve/button on top will pop up, and cooking timer will begin.
When cooking time ends, carefully flip Pressure Release knob on top to VENTING to do a quick release of pressure/steam. *Once all pressure is released, the pressure valve/button on top will drop down, indicating it's safe to remove the lid.* Open the lid, find/discard bay leaf. Add potatoes and carrots; quickly stir until combined. Lock lid on again. Turn pressure release knob to SEALING. Press CANCEL button to reset timer, then press MANUAL button (or Pressure Cook button) and re-set cooking time for 4 minutes on High pressure. You'll need to wait 10-15 minutes for the Instant Pot to reach full pressure again and cooking time to begin. Once cooking program ends, flip Pressure Release knob to VENTING to quickly release pressure/steam. Keep the lid ON, once all pressure is released.
Mix cornstarch and water in a small bowl until it's smooth/lump-free. Remove Instant Pot lid; quickly stir cornstarch mixture into stew. Put the lid back on the pot. Let the stew rest for 5 minutes (covered), in order for sauce to thicken. Open lid; taste stew. Add additional salt and/or pepper if necessary.
Ladle stew into individual bowls. Serve immediately, while hot. Enjoy!

Recipe Notes

NOTE: You can substitute boneless beef chuck, cut into 1" cubes and trimmed of excess fat, if desired.

Nutrition Facts

Instant Pot Beef Stew

Amount Per Serving (1 (1/6 of total))

Calories 378 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 94mg31%

Sodium 765mg33%

Potassium 1145mg33%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 4g4%

Protein 36g72%

Vitamin A 6887IU138%

Vitamin C 10mg12%

Calcium 80mg8%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

14
Sep
2024

Instant Pot Pork Carnitas

categories: Instant Pot Recipes, Pork

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Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

“Wow… these are SO GOOD” were the first words out of my mouth after taking my first couple of bites of Instant Pot Pork Carnitas! The flavor of the shredded pork was fantastic, and the meat was so tender and juicy! I found this recipe in one of the first Instant Pot cookbooks I ever bought and LOVE it!

Instant Pots are known for quickly pressure cooking many foods, and MEAT always seems to turn out well when cooked in one. This simple recipe produces flavorful, juicy shredded pork for tacos, but the meat can also be used in burritos or enchiladas!

Carnitas is the name given to this Mexican dish (translated it means “little meats”). For this version, a pork shoulder roast (3 pound) is cooked with citrus juice, onions, garlic, and a variety of spices until it is tender.

The well-seasoned pork shoulder is cooked, shredded, and then used to fill taco shells. Carnitas tacos are garnished with cilantro, chopped onions, and hot sauce (optional), and served. They are so good, and I’m confident you’ll love them! Here’s how to make Instant Pot Pork Carnitas.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt into the Instant Pot. Add fresh orange juice and stir until the ingredients are combined.

Add The Remaining Ingredients

Add 1 yellow onion that has been cut into wedges, minced garlic and 1 bay leaf (found in the Spice section at the grocery store).

Cut a 3 pound boneless pork shoulder roast into 2″ chunks, and add the pieces to the other ingredients in the Instant Pot.

Stir well, until all the pieces of pork have been coated with the orange juice and spice mixture. Now let’s cook the carnitas!

Cooking The Pork Carnitas

Lock the lid of the Instant Pot in place, and flip the Pressure Release knob to SEALING. Press the MANUAL button and program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that (same cooking time/pressure).

Most Instant Pot appliances take between 13-15 minutes to reach full pressure, then the programmed cooking time begins. The pressure button will pop up when the Instant Pot has reached full pressure.

Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is naturally released.

After 20 minutes, flip the Pressure Release knob over to VENTING. This will allow any remaining steam to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.

Shred The Pork

Transfer the pork to a cutting board or large plate. Use two forks to shred the pork into smaller pieces, then set the pork aside.

Remove as much pork fat (or grease) as possible from the liquid in the Instant Pot. Lift the inner pot out to do this. The pot is very hot, so protect your hands by wearing oven mitts. You can use a fat separator or spoon the grease off the top. Reserve 1 Tablespoon of the fat/grease and set it aside to be used later (discard the rest of the grease)!*

Pour the remaining orange juice/spice liquid back into the inner pot. Add the shredded pork, then stir to fully combine. Place the inner pot back inside the Instant Pot.

TIP: If making this ahead of time, lock the lid in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. This will keep the pork carnitas mixture warm for as long as 10 hours.

Ten Minutes Before Serving

About 10 minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High.

Use a slotted spoon to transfer the shredded pork from Instant Pot into the skillet, spreading it evenly. Heat the pork for 8-9 minutes, stirring occasionally, until it has browned and become slightly crisp. If the pork starts to dry out too much, add a small amount of the remaining liquid in the Instant Pot, and stir it in.

Prepare the corn tortillas for the tacos. If you’re using store bought taco shells, heat them per the package instructions. When you’re cooking/shaping them yourself, cook them in hot oil, and drain on paper towels.

Time To Enjoy Instant Pot Pork Carnitas!

Fill the taco shells with the carnitas mixture, then top each taco with chopped onions, cilantro (and hot sauce), and serve!

The recipe yields a fair amount of shredded pork, enough for approx. 8 servings (two tacos each). We use small tortillas (5″), but if you use large tortillas (8″), you may only have enough for 6 servings.

We LOVE Instant Pot Pork Carnitas Tacos, because there’s so much flavor in the pork from the onions, garlic, orange juice and spices! I’m sure you’ll love them, too!

I hope you have the chance to make these absolutely delicious pork carnitas! They taste fantastic, and it’s so convenient to make them early in the day. You can keep the meat WARM in the Instant Pot until you’re ready for dinner. YUM!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I recently began adding Instant Pot recipes to my website (more on the way), and have several published that you might enjoy, including:

Broccoli Cheese Soup
Butter Chicken
Instant Pot Ground Beef Stroganoff
Instant Pot Rice Pudding
Instant Pot Beef Stew

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source (highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 185, published in 2018 by Ten Speed Press

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Pork Carnitas

Prep Time

10 mins

Cook Time

1 hr

Natural Release (inactive time)

20 mins

Total Time

1 hr 30 mins

Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

Category: Dinner, Main Dish

Cuisine: Mexican

Keyword: instant pot, pork carnitas

Servings: 8

Calories Per Serving: 184 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons chili powder
1 Tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon red pepper flakes
¼ teaspoon ground cinnamon
1½ teaspoons kosher salt
¾ cup fresh orange juice
1 medium yellow onion peeled, cut in wedges
2 teaspoons minced garlic
1 bay leaf
3 pound boneless pork shoulder roast cut into 2" chunks

For serving: corn tortillas, chopped onion and cilantro, hot sauce (as desired)

US Customary - Metric

Instructions

Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt in the Instant Pot. Add orange juice; stir until ingredients are combined, then add onion wedges, garlic, bay leaf and pork. Stir until all pork chunks are fully coated with sauce.
Lock the lid in place, and set the Pressure Release knob to SEALING. Press the MANUAL button; program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that also (same cooking time/pressure). It should take 13-15 minutes to reach full pressure, then the programmed cooking time will begin. *The pressure button will pop up when it's reached full pressure.
Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is released. After 20 minutes, flip the Pressure Release knob over to VENTING. This allows any remaining steam inside to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.
Transfer the pork pieces (using tongs) to a cutting board. Use two forks to shred the meat, then set the pork aside.
Lift the inner pot out (it's hot, so wear oven mitts!). Remove as much pork fat/grease as possible from the liquid by using a fat separator or by spooning it off the top. **Reserve 1 Tablespoon of the fat/grease; set it aside to be used later (discard remaining fat/grease).** Pour remaining juice/spice liquid back into the inner pot. Stir in the shredded pork until combined. Place inner pot back in the Instant Pot. Lock the lid back in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. **This keeps the pork carnitas mixture warm for as long as 10 hours (in case you prepare it early in the day).
Ten minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High. Use a slotted spoon to transfer shredded pork from Instant Pot into the skillet, spreading it out evenly. Cook the pork for 8-9 minutes, stirring occasionally, until it's browned and slightly crisp. If the pork dries out too much, add a small amount of the remaining liquid in the pot, and stir it in.
Prepare taco shells (your preferred method). Fill taco shells with carnitas mixture, top with chopped onions, cilantro and taco sauce, as desired. Serve and enjoy!

Recipe Notes

NOTE: The caloric calculation is for the pork carnitas only. It does not include tortillas and toppings (chopped cilantro/onion/taco sauce), as these amounts will vary per user.

Nutrition Facts

Instant Pot Pork Carnitas

Amount Per Serving (1 (1/8 of total))

Calories 184 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 70mg23%

Sodium 554mg24%

Potassium 477mg14%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Protein 21g42%

Vitamin A 729IU15%

Vitamin C 14mg17%

Calcium 38mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Aug
2024

Instant Pot Ground Beef Stroganoff

categories: Beef, Instant Pot Recipes, Main Dishes

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Instant Pot Ground Beef Stroganoff is really easy to make and it’s delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

If you have access to an Instant Pot and are craving a simple yet comforting and filling meal that is fairly budget-friendly, I’d like to share this recipe for Instant Pot Ground Beef Stroganoff.

This recipe uses 1 pound of ground beef, and the finished dish (with egg noodles and sauce) will yield 6 delicious servings in under 30 minutes! Half of that time is inactive prep time letting the Instant Pot come to full pressure, so I think that is a great deal.

I have slowly begun to roll out some tried and true Instant Pot recipes onto my blog this summer, and today I want to share one of my favorites! There are still quite a few Instant Pot recipes I’ve already made, still waiting patiently for me to finish writing their blog posts, but for now, here’s another one!

Instant Pot Ground Beef Stroganoff is so easy to make, I think you will be pleasantly surprised. Here’s how to make this dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Ground Beef

The first thing you will need to do is brown and cook the ground beef. To do this, press the SAUTÉ button (Medium heat). Let the Instant Pot heat up for a minute, then add the ground beef to the inner pot.

Continue to stir the ground beef until it is fully cooked through and there is no pink remaining in the meat. Press CANCEL to turn off the heat, then drain the fat out of the pot (and discard).

Time To Add Other Ingredients

Add dry minced onions, minced garlic, beef broth, Worcestershire sauce, salt and black pepper to the ground beef in the pot.

Pour uncooked wide egg noodles into the liquid, and then stir well, to combine them with the other ingredients.

Use the back of a large spoon to gently push the noodles down as much as possible into the liquid. Add up to a half cup of water (or additional beef broth), if necessary, to partially submerge the noodles.

Open a can of cream of mushroom soup and spoon it over the top of the noodles in the pan. DO NOT STIR THE SOUP IN! Just spoon or spread it out as best as possible over the surface of the noodles.

Cook The Stroganoff

Lock the lid on the Instant Pot and turn the top pressure knob to SEALING. Push the MANUAL button and cook the ground beef stroganoff for 5 minutes on HIGH pressure.

It will take the Instant Pot 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. At that point the machine will begin cooking and counting down the 5 minute time!

Final Step

When the stroganoff has cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by carefully flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing the steam (and pressure) from the Instant Pot.

Once the steam has stopped and the pressure knob (on top of the machine) has dropped back down, the Instant Pot is safe to open. Unlock and open the lid (and set aside).

Stir in the sour cream immediately while the beef stroganoff is really hot. Continue to stir until the sour cream has been fully incorporated into the Instant Pot Ground Beef Stroganoff.

Serve The Instant Pot Ground Beef Stroganoff

Now this delicious meal is ready to be served. Ladle portions (approx. 1½ cups per serving) into bowls or onto plates, then garnish with chopped fresh parsley or dried parsley flakes (optional), and serve hot.

The noodles are perfectly tender, and the beef and creamy stroganoff sauce are wonderfully delicious! We love this meal, and enjoy it with oven-roasted veggies served on the side.

I really hope you have a chance to try this delicious, satisfying meal, and trust you’ll love it as much as we do. It is so easy, and if you have any leftovers, store them in the refrigerator and microwave them to reheat.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have finally begun adding Instant Pot recipes to my blog (with more on the way). Here’s a few more Instant Pot recipes you might want to check out (they’re delicious!):

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Instant Pot Ground Beef Stroganoff

Prep Time

5 mins

Cook Time

5 mins

Additional Prep Time (inactive)

20 mins

Total Time

30 mins

Instant Pot Ground Beef Stroganoff is really easy to make and it's delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

Category: Dinner

Cuisine: All Cuisines

Keyword: instant pot, ground beef stroganoff

Servings: 6 (approx. 1½ cups per serving)

Calories Per Serving: 428 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound lean ground beef
3 Tablespoons dried minced onion
2 teaspoons minced garlic
3½ cups beef broth
½ cup water* *if necessary*
1½ teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
12 ounces wide egg noodles *uncooked*
10.5 ounces cream of mushroom soup *canned = 1 can*
1 cup light sour cream
fresh chopped parsley (or dried) as garnish (optional)

US Customary - Metric

Instructions

Press SAUTÉ button (Medium heat). Let the Instant Pot heat for a minute, then add ground beef to the inner pot. Continue to stir ground beef until it's fully broken up, cooked through and no pink remains. Press CANCEL to turn off heat. Drain fat (discard).
Add onions, garlic, beef broth, Worcestershire sauce, salt and pepper to the pot. Pour uncooked noodles in; stir well, to combine with other ingredients. Push the noodles down as much as possible into the liquid. Add additional ¼-½ cup water (or beef broth), if necessary, to partially submerge noodles.
Spoon mushroom soup (straight from the can) as evenly as possible over the top of the noodles. DO NOT STIR THE SOUP IN!
Lock the lid and turn the top pressure knob to SEALING. Push the MANUAL button and cook for 5 minutes on HIGH pressure. *It will take 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. The machine will then begin pressure cooking and counting down the 5 minutes!
When it's cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing steam/pressure from the Instant Pot. Once steam has stopped and the pressure knob (on top) has dropped back down, the Instant Pot is safe to open. Unlock/open the lid (and set aside).
Immediately stir in the sour cream until fully combined. Serve hot, garnishing each portion with chopped fresh (or dried) parsley. Enjoy.

Nutrition Facts

Instant Pot Ground Beef Stroganoff

Amount Per Serving (1 (1/6 of total))

Calories 428 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 110mg37%

Sodium 1.183mg0%

Potassium 672mg19%

Carbohydrates 49g16%

Fiber 3g13%

Sugar 2g2%

Protein 30g60%

Vitamin A 163IU3%

Vitamin C 2mg2%

Calcium 109mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Aug
2024

Butter Chicken (Instant Pot)

categories: Chicken, Instant Pot Recipes, Main Dishes

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Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

The first time I ever ate Butter Chicken in an Indian restaurant I was HOOKED! I absolutely LOVE the tender chicken, swimming in an absolutely delectable butter sauce, flavored with traditional Indian spices.

I decided I couldn’t wait to make it myself (in my own kitchen), and that started my search for a great Butter Chicken (Instant Pot) recipe I could conveniently make and LOVE!

I’m finally adding this recipe to my website because it is the one I now use every time I make Butter Chicken using my Instant Pot. It has not failed me yet, so today I am sharing the recipe with YOU! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare Sauce And Chicken For The Instant Pot

Place one 14.5 ounce can of diced tomatoes (including the juice) in the inner container of your Instant Pot. Add minced garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, ground cumin and salt.

Stir these ingredients together until well-combined and the spices are incorporated into the sauce.

Pat chicken breasts dry using paper towels, then lay them right on top of the sauce mixture in the Instant Pot. Do not mix them into the sauce!

The amount of chicken you need is 1½ pounds (about 3 very large boneless, skinless chicken breasts). If you have a food scale, I recommend using it to accurately gauge the weight of the chicken.

NOTE: Boneless, skinless chicken thighs (in same quantity) may be substituted in this recipe, if you prefer.

Cooking Butter Chicken In An Instant Pot

Lock the lid on the Instant Pot. Turn the pressure release knob to the “SEALING” position. Select the “MANUAL” button, and adjust to High pressure. Set the timer for 10 minutes.

The Instant Pot usually takes between 10-15 minutes to reach full pressure, then the 10 minute timer will begin. Once the 10 minute time has been reached, let the machine release it’s pressure NATURALLY. Do nothing during this time (this may take about 15 minutes or so).

As the pressure releases naturally, the timer will begin to count up and display the time in minutes. When all the pressure has been released, the pressure button (which is raised when the Instant Pot is at full pressure) will drop.

Remove And Slice The Cooked Chicken

After the pressure has fully released naturally, unlock the lid and remove. Transfer the chicken breasts out of the inner pot using a slotted spoon or spatula) and onto a cutting board. Set the chicken aside to cool for a few minutes.

After the chicken has cooled slightly, cut each piece into large chunks, about 1½” wide. Do not shred the chicken! Set aside while you finish making the butter sauce.

Finish Making The Butter Sauce

Use an immersion blender to fully puree the sauce in the inner pot. Insert the immersion blender directly into the pot to do this, then let the sauce cool for 2-3 minutes.

NOTE: If you don’t have access to an immersion blender, carefully transfer it in batches to a blender and process until smooth. Remember… it’s HOT! Once pureed, pour it carefully back into the inner pot.

Add butter (in chunks), coconut milk, additional garam masala and fresh chopped cilantro to the sauce. Stir well, until the ingredients have been fully combined.

TIP: Stir the coconut milk very well while still in the can, to combine the liquid and solids before adding it to the sauce!

NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch later. That’s right… you will not use ALL of the sauce! After it has cooled, you can freeze the removed sauce in an airtight container for another time (it freezes well). You can also store it in the refrigerator for 3-4 days and use it again, if desired.

Add The Chicken Back Into The Pot

Transfer all the chunks of chicken back into the remaining butter sauce and stir until they’re well-coated. Hit the “CANCEL” button, then select the “SAUTÉ” button and set the pressure setting to “LESS” (low heat).

Continue to stir and cook the chicken (uncovered) only until it is fully heated through. Once heated through, the butter chicken is ready to be served and enjoyed.

Serve The Butter Chicken

Serve the butter chicken with hot basmati rice on the side. For each serving we put a portion of rice on one half of a serving bowl, then place the tender butter chicken (and sauce) on the other side.

Spoon more sauce over the chicken, for best flavor! Top each serving with a sprig or two of fresh cilantro, serve and enjoy!

We especially love this meal when it’s served with homemade Garlic Butter Naan Bread on the side. The Naan bread can be used to help mop up all that delicious sauce!

I can’t say enough good things about this delicious recipe for Butter Chicken made in an Instant Pot. We absolutely LOVE it, and hope you’ll enjoy this classic Indian dish as much as we do!

If you have an Instant Pot, be sure to check out my recipes for Pork Carnitas, Broccoli Cheese Soup and Ground Beef Stroganoff, too!

Thanks for stopping by my website today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing chicken recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017

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Butter Chicken (Instant Pot)

Prep Time

10 mins

Cook Time

10 mins

Sauté Time + Natural Release Time

30 mins

Total Time

50 mins

Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

Category: Main Dish

Cuisine: Indian

Keyword: butter chicken, instant pot

Servings: 4

Calories Per Serving: 514 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

14.5 ounces diced tomatoes (canned) DO NOT DRAIN
6 cloves garlic minced
1 Tablespoon fresh ginger minced
1 teaspoon paprika
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon cayenne pepper
2 teaspoons garam masala** **DIVIDED USE
1½ pounds boneless, skinless chicken breasts
8 Tablespoons butter = 1 stick, cut into cubes
¾ cup full fat coconut milk (canned) or ¾ cup heavy whipping cream
¼ cup chopped, fresh cilantro

US Customary - Metric

Instructions

Place tomatoes (including juice) in the inner pot. Add garlic, ginger, turmeric, cayenne pepper, paprika, 1 teaspoon garam masala, cumin and salt. Stir/whisk until combined.
Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!
Lock lid on Instant Pot. Turn pressure release knob to "SEALING" position. Select "MANUAL"; or adjust to HIGH pressure. Set timer for 10 minutes. It takes 10-15 minutes to reach full pressure, then the 10 minute cooking time will start. Once finished cooking, let pressure release NATURALLY. Do nothing during this time (about 15 minutes). When all pressure is released, pressure button will drop, indicating it's safe to remove lid.
Open lid. Transfer chicken out of the pot (use slotted spoon or spatula) and put it on a cutting board. Let cool a few minutes, then cut each piece into large chunks, about 1½" wide. Set aside.
Make Butter Sauce: Use immersion blender to puree sauce remaining in the inner pot (insert immersion blender directly in the pot to do this). Let sauce cool 2-3 minutes. NOTE: No immersion blender? Carefully transfer sauce in batches to a blender; process until smooth. Once pureed, pour sauce back into the inner pot.
Add butter (in chunks), coconut milk, remaining teaspoon of garam masala and cilantro to the sauce. TIP: Stir coconut milk while still in the can, to combine liquid and solids before adding it! Stir well, until ingredients are fully combined.
NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch. That's right... you won't use ALL the sauce! After it has cooled, freeze the removed sauce in an airtight container OR store it in the refrigerator for 3-4 days and use it again, if desired.
Place chicken back into the sauce remaining in the inner pot; stir until coated. Press "CANCEL", then select "SAUTÉ"; set pressure setting to "LESS" (low heat). Stir/cook butter chicken (uncovered) until heated through. Serve with rice. Enjoy!

Nutrition Facts

Butter Chicken (Instant Pot)

Amount Per Serving (1 (1/4 of total))

Calories 514 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 23g144%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 169mg56%

Sodium 1115mg48%

Potassium 994mg28%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 3g3%

Protein 39g78%

Vitamin A 1348IU27%

Vitamin C 14mg17%

Calcium 71mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Jun
2024

Broccoli Cheese Soup (Instant Pot)

categories: Instant Pot Recipes, Soups

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Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

Last summer, our oldest son gave me his Instant Pot, after moving out of his apartment, getting married in Portugal and moving to Portugal.

After researching how to use an Instant Pot since he didn’t have the instruction manual, I figured it out and have been using it ever since. True story!

So now, almost a year after receiving my Instant Pot, I’m finally getting around to posting the first IP recipe on my blog! I’ve made quite a few meals already using the Instant Pot, but this is the first “OFFICIAL” recipe I’m adding to the blog, with more to come in the days ahead.

This original recipe came from a wonderful cookbook I purchased by author Coco Morante, and I highly recommend her book, referenced below.

So… if you have an Instant Pot and would like to make some delicious Broccoli Cheese Soup using it, here’s how to do that.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Broccoli Cheese Soup In An Instant Pot

The first thing you need to do is remove the lid and then program the Instant Pot to SAUTÉ. Place 2 Tablespoons butter in the inner pot and heat, stirring often, until the butter has melted.

To the melted butter add finely diced onion, diced celery, shredded carrot, minced garlic and salt, and stir to combine these ingredients.

Sauté the veggies for about 4-5 minutes, stirring often. When done, the onion should have softened considerably, but should still be translucent in color (not browned or crispy).

Now stir in one pound of small broccoli florets and 3 cups of vegetable broth. Stir until combined, pushing the broccoli down into the liquid.

Put the cover on the Instant Pot, and make sure it is securely locked in place. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press either the MANUAL or PRESSURE COOK button (depending on your machine).

Set the cooking time for 1 minute at High pressure. Now the machine will start heating up before the pressure cooking begins. It will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.

Make A “Slurry”

During the time the soup is coming to pressure and cooking, you can make the “slurry” which will be used to slightly thicken the soup once cooked.

In a bowl or medium-sized measuring cup, combine half and half, hot sauce and cornstarch, and stir until fully combined, with no lumps. Set aside until the soup has finished cooking.

Finish Making The Broccoli Cheese Soup

Once the timed cooking ends for the soup, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which will allow any remaining steam inside to release immediately.

Carefully remove the lid, then press the CANCEL button, to again reset your Instant Pot. Now push the SAUTÉ button again.

Give the “slurry” you made a quick stir once again, then add it to the soup. Now toss in all that beautiful shredded cheddar cheese, and stir to combine.

Continue to stir and cook the soup at a low simmer (not boiling) until the cheese has melted and the slurry mixture has slightly thickened the broccoli cheese soup.

Once the soup is fully heated through, it is done. However, I suggest taking a bite and then adding more salt (if desired), to suit your taste. If you want the soup spicier, by all means, add some more hot sauce!

Serve The Broccoli Cheese Soup

Ladle the broccoli cheddar soup into serving bowls, and garnish the top with additional shredded cheese (optional, but good).

Serve this delicious soup with a nice warm piece of bread or a green salad on the side. We enjoyed our soup with warm slices of homemade Oatmeal Molasses Bread on the side, and it was a great combination!

I hope you have the chance to make this Instant Pot recipe for Broccoli Cheese Soup, and trust you’ll enjoy it as much as we do. We like the convenience of using the Instant Pot for making soup in a short amount of time!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: “The Ultimate Instant Pot Cookbook” by Coco Morante, page 91, published in 2018 by TenSpeed Press

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Broccoli Cheese Soup (Instant Pot)

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

Category: Main Dish, Soup

Cuisine: American

Keyword: broccoli cheese soup, Instant pot

Servings: 6

Calories Per Serving: 297 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1 medium yellow onion peeled/finely diced
1 large stalk celery finely diced
1 large carrot peeled/shredded
2 cloves minced garlic
⅛ teaspoon salt
1 pound broccoli florets bite sized florets
3 cups vegetable broth
1 cup half and half
2 Tablespoons corn starch
2 teaspoons hot sauce (Frank's red hot or Crystal)
2 cups shredded cheddar cheese tightly packed

OPTIONAL GARNISH: additional shredded cheese to sprinkle on top of soup, for serving

US Customary - Metric

Instructions

Remove IP lid; press SAUTÉ button. Put butter in the inner pot and cook, stirring often, until butter melts.
Add onion, celery, carrot, garlic and salt; stir to combine. Sauté veggies for 4-5 minutes, stirring often. When done, onion should have softened , but still be translucent in color. Stir in broccoli and vegetable broth, pushing the broccoli down into the broth.
Lock the lid securely on the IP. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press the MANUAL or PRESSURE COOK button (depending on your machine). Set cooking time for 1 minute at High pressure. Now the machine will start heating up and will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.
While soup is coming to pressure/cooking, make the "slurry" which will be used to thicken the soup. Stir half and half, corn starch and hot sauce in a bowl or measuring cup until combined (no lumps). Set aside until soup is done cooking.
Once timed cooking is completed, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which allows any remaining steam to release immediately. After all steam has released, carefully remove the lid. Press the CANCEL button, to again reset your Instant Pot, then push the SAUTÉ button again.
Give the "slurry" another quick stir, then add it to the soup. Add cheese, and stir to combine. Continue to stir/simmer soup until cheese melts and soup has slightly thickened. Take a bite, then add more salt or hot sauce, if desired.
Ladle hot soup into serving bowls; garnish with more cheese, if desired. Serve!

Recipe Notes

NOTE: The caloric calculation was made without the additional shredded cheese used as a garnish, as this is an optional topping.

Nutrition Facts

Broccoli Cheese Soup (Instant Pot)

Amount Per Serving (1 (1/6 of total))

Calories 297 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 913mg40%

Potassium 419mg12%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 6g7%

Protein 13g26%

Vitamin A 3411IU68%

Vitamin C 71mg86%

Calcium 360mg36%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!