Category: Instant Pot Recipes

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


Dec
2024

Instant Pot Cornbread

categories: Breads, Instant Pot Recipes
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Have you tried Instant Pot Cornbread? It’s super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.
Have you tried Instant Pot Cornbread? It's super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.

When I was growing up, my Mom made homemade cornbread for our family a LOT! I guess she also ate a lot of cornbread while she was growing up in East Texas, and she passed her love of it on to me!

Typically I bake many varieties of cornbread, but have also used my Instant Pot to make it, too! It is especially convenient to use an Instant Pot when it’s hot outside and I don’t want to heat up our kitchen using the oven!

Today I want to share this simple recipe with you, and hope you enjoy it, too. If you have access to an Instant Pot (our son gave me the one I use), I’d encourage you to try this cornbread recipe, because it’s so good! Here’s how to make Instant Pot Cornbread.

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

Make The Cornbread Batter

Whisk an egg, buttermilk and vegetable oil in a medium-sized bowl until these ingredients are well-combined and lump-free.

A whisk is used to combine egg, buttermilk and oil.

Add yellow cornmeal, all purpose flour, granulated sugar, baking powder and salt to the egg mixture in the bowl. Stir until all ingredients are combined.

That’s it! See how easy that was? This is your batter for the cornbread! Now it’s time to prepare the pan for the batter.

Flour, cornmeal, sugar, baking powder, and salt are added to egg mixture.The batter for the cornbread is mixed and ready to go into the pan.

Prepare The Pan For The Cornbread

I have an 8 quart Instant Pot, so I use a 7″ springform cheesecake pan (with removable bottom) when I make the Instant Pot cornbread. You can also use a 7″ cake pan for this recipe, if needed.

Tightly wrap a sheet of aluminum foil around the bottom of the pan (on the OUTSIDE) to seal the pan. This helps prevent any liquid from getting in or batter leaking out while the cornbread is cooking!

A 7" springform cheesecake pan is used for Instant Pot Cornbread.Aluminum foil is tightly wrapped around the bottom of pan, to seal.

Spray the bottom and sides of the springform pan (on the INSIDE) with non-stick baking spray. Pour the cornbread batter into the springform pan.

Now tightly cover the top of the springform pan with aluminum foil to seal it. You should now have tightly wrapped foil on the TOP and the BOTTOM of the batter-filled springform pan. 

Cornbread batter is poured into a greased springform pan.Foil is used again to tightly wrap the top of the springform pan.

Into The Instant Pot It Goes

Place a trivet on the bottom of the inner pot, then add 1 cup of water to the Instant Pot (the water is necessary to bring the Instant Pot to full pressure). Carefully lower the foil-covered springform pan onto the trivet.

You should now have water, a trivet, and the foil-covered springform pan in the inner pot of your pressure cooker. Now it’s time to cook some cornbread!

Time To Cook Your Instant Pot Cornbread

Securely lock the lid in place, and flip the pressure release valve to SEALING. Press the MANUAL (or HIGH PRESSURE) button and program the timer for 55 minutes.

It takes 10-15 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up, and the timed cooking program will begin.

Once the cooking time ends, let the pressure release NATURALLY (do nothing) for 10 minutes, then flip the pressure release knob to VENTING, to release any remaining pressure/steam from the machine.

Once all steam has been released and the pressure gauge drops back down, the Instant Pot may be opened safely. 

Instant Pot Cornbread cooks for 55 minutes on High pressure.

Remove Cornbread From The Pan

Carefully remove the cornbread pan out of the Instant Pot. Wipe off any excess moisture from the foil on top with paper towels before opening.

Remove the foil completely from the pan. Release the springform latches to remove the sides of the pan and lift the cornbread out by pushing up the bottom removable piece of the pan. Let the Instant Pot Cornbread cool on a wire rack for a minute or two before slicing and serving.

Here is the Instant Pot Cornbread after cooking, but still in the pan.The cornbread is removed from the springform pan, and cools slightly.

Serve The Instant Pot Cornbread

Serve the Instant Pot cornbread warm. I love a wedge of cornbread covered with softened butter, and my husband loves his cornbread slice drizzled with honey or molasses.

This cornbread will pair nicely with a large variety of main dishes, but our favorite way to enjoy a slice is with a big steaming hot bowl of my Mom’s Old-Fashioned Chili!

Instant Pot Cornbread is cut into wedges and served warm.A bowl of chili, with a slice of Instant Pot Cornbread on the side.

We love this cornbread, and I hope you have the chance to make this recipe, and trust you’ll love it, too! I appreciate how easy it is to make in my Instant Pot, and it tastes wonderful, as well.

Thank you 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 great 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 this blog over the past few months and already have a nice selection you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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:

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Pinterest: The Grateful Girl Cooks!
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Author's signature

Original recipe source: Aimee, at: https://www.shugarysweets.com/instant-pot-cornbread/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Instant Pot Cornbread
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
 

Have you tried Instant Pot Cornbread? It's super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.

Category: Bread, Side Dish
Cuisine: All Cuisines
Keyword: Instant Pot, cornbread
Servings: 8 wedges
Calories Per Serving: 307 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large egg
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • ⅔ cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup water (for the Instant Pot)
US Customary - Metric
Instructions

  1. Whisk egg, buttermilk and oil in a medium bowl until combined and lump-free. Stir in cornmeal, flour, sugar, baking powder and salt just until combined.

  2. Tightly wrap aluminum foil outside around the bottom of a 7" springform pan to seal the pan. This prevents liquid from getting in or batter leaking out while cornbread cooks! Spray the inside (bottom/sides) of the springform pan with non-stick baking spray.

  3. Pour cornbread batter into prepared springform pan. Tightly cover the top of the springform pan with more foil, to seal it. You should have tightly wrapped foil on the TOP and BOTTOM of the batter-filled springform pan.

  4. Place trivet on the bottom of the pressure cooker's inner pot; add 1 cup of water. Carefully lower the foil-covered springform pan onto the trivet.

  5. Lock the lid in place; flip pressure release valve to SEALING. Press MANUAL (or HIGH PRESSURE) button; set timer for 55 minutes. It takes 10-15 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up, and cooking program will begin. Once done, let pressure release NATURALLY (do nothing) for 10 minutes, then flip pressure release knob to VENTING, to release any remaining pressure/steam. When all steam has been released and pressure gauge drops down, the Instant Pot can be opened safely.

  6. Carefully remove springform pan from the Instant Pot. Wipe excess moisture from the foil on top with paper towels before opening. Remove foil completely. Release latches to remove the sides of the pan. Transfer cornbread to cutting board; let it cool 1-2 minutes before slicing/serving. Enjoy!

Nutrition Facts
Instant Pot Cornbread
Amount Per Serving (1 slice (1/8 of total))
Calories 307 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 3g
Cholesterol 27mg9%
Sodium 334mg15%
Potassium 282mg8%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 18g20%
Protein 5g10%
Vitamin A 83IU2%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Have you tried Instant Pot Cornbread? It's super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.


Nov
2024

Turkey Black Bean Soup (Instant Pot)

categories: Instant Pot Recipes, Soups
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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.
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.

Chopped onion, bell pepper and celery are sautéed in oil in the Instant Pot.

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!

A cooked turkey leg, wing and dried black beans are added to the pot.Four cups of water is added to the pot, submerging the veggies and beans.

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.

An Instant Pot is used to prepare this recipe for turkey black bean soup.

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.

After cooking, the turkey meat is removed, and bones and skin are discarded.Bite-sized pieces of turkey meat are added back into the soup.

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! 

Turkey black bean soup, topped with cilantro, served with bread on the side.A bowl of the turkey black bean soup, garnished with cilantro leaves.

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 (1st and 15th) 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!
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Author's signature

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

    1. 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).

    2. Put dried beans and turkey into the pot. Pour in 4 cups of water, which should slightly submerge veggies and beans.

    3. 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.

    4. 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.

    5. 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.

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


    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!
    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.

    The rice is rinsed and drained well before it is cooked.After rinsing, white rice is put into the inner pan 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.

    Milk, water, cinnamon, salt, rice and raisins are put into the Instant Pot.Ingredients for the rice pudding are whisked together before cooking.

    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.

    Cooking the rice pudding for 11 minutes on Manual setting in the Instant Pot.

    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.

    After cooking the Instant Pot Rice Pudding is very thick in the pot.Condensed milk is poured into the rice pudding in the Instant 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.

    Rice pudding in the Instant Pot is ready to be transferred into dishes.

    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.

    Eight servings of Instant Pot Rice Pudding, ready to be eaten.

    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!

    A serving of Instant Pot Rice Pudding with whipped cream on top.A close up photo of a spoonful of the Instant Pot Rice Pudding.

    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:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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

    Author's signature

    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

    1. Place rice into a fine mesh strainer. Rinse it very well, then drain rice. Place rice into the inner pot of the Instant Pot.

    2. Add milk, water, cinnamon, raisins, salt, and nutmeg. Use a whisk to combine these ingredients. mixing them as much as possible.

    3. 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.

    4. 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.

    5. 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.

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

     


    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.
    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.

    Beef stew meat is lightly seasoned with salt and pepper.

    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.

    Chopped onions, celery and minced garlic are sautéed in the Instant Pot.

    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.

    Beef broth, red wine, etc. are added to the cooked veggies in the Instant Pot.Seasoned beef stew meat is added to the pot and stirred until 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.

    Instant Pot cooks the stew in a short amount of time.

    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.

    Raw carrot chunks and potatoes are added into the stew and then cooked.Potatoes and carrot chunks have now been cooked with the stew.

    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.

    A slurry of water and cornstarch is added to the beef stew, to thicken sauce.After slurry has been added, the beef stew is ready to be served.

    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.

    White bowl, filled with hot and delicious beef stew.

    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.

    A close up photo of the beef, potatoes and carrots in the beef stew.Two white bowls, filled with Instant Pot Beef Stew, ready to be enjoyed.

    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 (1st and 15th) 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:

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    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    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

    1. Pat beef dry with paper towels; season on all sides with salt and pepper. Set aside.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

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


    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)!
    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.

    Place spices (chili powder, cumin, etc.) in the Instant Pot's inner pot.Stir fresh orange juice into the spices in the Instant Pot.

    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.

    Onion wedges, garlic and a bay leaf ready to go into the Instant Pot.Cubes of pork roast are added to the spices and onions in the 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!

    Pork and onion are mixed with the spices and orange juice until coated.

    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.

    After pressure cooking, the pork will be removed from the Instant Pot, to shred.

    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.

    Two forks are used to shred the very tender, seasoned pork carnitas.Shredded pork is added back into the sauce in the Instant Pot.

    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.

    Shredded pork carnitas are reheated in skillet.

    Corn tortillas are fried in oil to make taco shells for Instant Pot Pork Carnitas.

    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!

    Instant Pot Pork Carnitas are served in taco shells, with onions and cilantro.Three of the Instant Pot Pork Carnitas with onions and cilantro on a plate.

    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:

    I publish a newsletter 2 times per month (1st and 15th) 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

    Author's signature

    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 ↓↓

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    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

      1. 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.

      2. 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.

      3. 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.

      4. Transfer the pork pieces (using tongs) to a cutting board. Use two forks to shred the meat, then set the pork aside.

      5. 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).

      6. 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.

      7. 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.

      Here’s one more to pin on your Pinterest boards!Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!


      Aug
      2024

      Instant Pot Ground Beef Stroganoff

      categories: Beef, Instant Pot Recipes, Main Dishes
      3 Shares
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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.
      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). 

      Ground beef is cooked and browned in the Instant Pot.Once fully cooked, the grease is drained off of the meat.

      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.

      Beef broth and seasonings are added to the Instant Pot.Uncooked egg noodles are added and stirred into the broth.

      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.

      The egg noodles are pressed down as much as possible into the liquid.Cream of mushroom soup is spread over the top 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!

      Instant Pot Ground Beef Stroganoff is cooked on High pressure for 5 minutes.

      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.

      After releasing steam, sour cream is stirred into the stroganoff until combined.Now the Instant Pot Ground Beef Stroganoff is ready to be served hot.

      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.

      A serving of the stroganoff is accompanied by roasted carrots.Some dried parsley is sprinkled on the Instant Pot Ground Beef Stroganoff.

      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 (1st and 15th) 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

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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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

      1. 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). 

      2. 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.

      3. Spoon mushroom soup (straight from the can) as evenly as possible over the top of the noodles. DO NOT STIR THE SOUP IN!

      4. 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!

      5. 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).

      6. 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.

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


      Aug
      2024

      Butter Chicken (Instant Pot)

      categories: Chicken, Instant Pot Recipes, Main Dishes
      6 Shares
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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!
      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.

      Spices and diced tomatoes are placed in the inner pot of a pressure cooker.Tomatoes and spices are stirred until fully combined in inner pot.

      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.

      Three chicken breasts are placed on top of the tomato mixture.

      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.

      Instant Pot is used to cook the chicken breasts and tomato/spice mixture.

      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. 

      Lid of Instant Pot is unlocked to reveal the cooked chicken breasts.Cooked chicken is removed from Instant Pot and cut into large cubes.

      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.

      Immersion blender is used to puree the tomato/spice mixture in the Instant 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.

      Butter, coconut milk, garam masala and cilantro is added to the sauce.The sauce for the Butter Chicken is now ready.

      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.

      Butter Chicken (Instant Pot) is re-heated in the inner pot of the Instant Pot.

      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!

      A bowl of butter chicken (Instant Pot), with rice and Naan bread on the side.Cubes of chicken are coated in the flavorful butter 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 (1st and 15th) 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!
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      Author's signature

      Recipe adapted from: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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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

      1. 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.

      2. Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!

      3. 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.

      4. 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.

      5. 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.

      6. 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.

      7. 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.

      Here’s one more to pin on your Pinterest boards!Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!


      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.
      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.

      Instant pot is ready to cook some broccoli cheese soup!

      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.

      Onion, carrots, celery, and garlic are sautéed in melted butter.Broccoli florets and vegetable broth are added to the Instant Pot.

      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.

      After pressure cooking the soup is ready to be thickened.

      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.

      A "slurry" of half and half, cornstarch and hot sauce is added to the soup.Lots of shredded cheddar cheese is stirred into the hot soup until melted.

      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!

      After the broccoli cheese soup has thickened slightly, it is ready to serve.

      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!

      Bowl of broccoli cheese soup topped with cheese, and bread on the side.Grated cheddar cheese on top of a hot bowl of broccoli cheese soup.

      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 (1st and 15th) 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

      Author's signature

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

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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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

        1. Remove IP lid; press SAUTÉ button. Put butter in the inner pot and cook, stirring often, until butter melts.

        2. 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.

        3. 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.

        4. 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.

        5. 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.

        6. 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.

        7. 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!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.