Instant Pot 101: Tips, Tricks and Must-Have Accessories.

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Ok, so you scored an awesome deal on a new Instant Pot….. Now what? Where should you start? Well, that’s why I’m here. On Prime day, a few weeks ago, I got in on an awesome deal on the sweet Instant Pot DUOPLUS 9-in-1. Since it was such a good deal, I ended up ordering a pot for my sister too as a wedding gift since she doesn’t have one. So, now I have two Instant Pots and She (understandably) has had lots of questions. I have been walking her through everything and she has done GREAT! Helping her got me thinking, I should write a post for the newbies to come to when they’re starting out. I was a newbie once too and I know how intimidating it can be. Hopefully this is helpful to you, if it is, feel free to share it with your other Instant Pot friends.

If you haven’t gotten an Instant Pot yet, read this: Which Instant Pot is best?

First of all, what’s an Instant Pot? It’s an electric pressure cooker. No, not like the one that blew up in your grandma’s kitchen when you were younger… It has tons of built in safety features to help keep you safe. If you’re new to the Instant Pot, click HERE to read about the different models of Instant Pots that are available and a description of each.

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If you already have your Instant Pot, the first step is taking it out of the box. Yes, it seems simple but I’ve read about people waiting months to use their Instant Pots…. So, take it out!! Remove the packaging, place the silver inner pot into the Instant Pot (Look how shiny, ooooh) Be careful to ONLY put food and liquid inside the removable inner pot and never put food and liquid in the Instant pot without the inner pot. Next, plug the power cord in. Depending on which model you have it may be a removable cord, always make sure that it is securely connected to the instant pot and plugged into the outlet.

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The next step is to do the water test. Some people skip it but I recommend doing it, it’s a helpful test run to learn how to use your new Instant Pot and to make sure everything is working. Once you place the inner pot inside the Instant Pot, add 1 Cup of water and put the lid on. The Instant Pot will NOT come to pressure without liquid. Notice the silicone ring in the under side of the lid, make sure it is secure before every use. When you put the lid on and turn it to close, check the sealing knob to be sure it’s pointing at “Sealing.”

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The Instant Pot will not come to pressure if it’s not sealed. Once you’ve made sure the knob is correct, push “Manual” or “Pressure Cook” depending on which model you have. Using the + or – buttons, move the timer to 2 minutes. You have a few seconds to change the settings or time for what you’re cooking, then you’ll hear a beep and it will begin to come to pressure. Now, we wait. It will take your pot 5-10 minutes to come to pressure, depending on how full it is. For the water test, it shouldn’t take that long. When your Instant pot reaches pressure, the “pin” next to the sealing knob will pop up. Shortly after, the timer will begin. When the two minutes is up the timer will go off. Now it’s time to release the pressure.  There are two terms for how to release the pressure, Quick/Manual pressure release means when the timer is up, you carefully move the knob from “sealing” to “venting” BE PREPARED, IT’S VERY LOUD AND IT WILL SCARE YOU THE FIRST TIME! Haha! I’ve made a quick video so you will know what to expect.

 

 

 

The other, less-scary way to release pressure is to allow it to release on it’s own. When the timer goes off,  the Instant Pot will automatically turn to the “Keep Warm” function and begin the natural pressure release. The natural pressure release takes anywhere from 15-45 minutes. Some recipes call for a natural pressure release for a certain amount of time before quickly releasing the remaining pressure. When cooking meat, a natural pressure release is usually best. You will know that all of the pressure has released when the silver pin drops back down. Only at this time will you be able to open the lid.

 

Now that you’ve completed the water test, you’re ready to make whatever your heart desires! 😊 I suggest starting with something simple such as hard boiled eggs or yogurt.

 

Here are some basic helpful cooking time charts:

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Learn how to make your own Yogurt here: Instant Pot Yogurt

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Here’s an Instant Pot cookbook to help you get started! 🙂
Now, let’s talk accessories. The Instant Pot comes with a measuring cup and a trivet. I don’t use the measuring cup often because I have others that I prefer. The trivet, however gets used daily. It’s perfect for stacking eggs on or for putting meat on to keep it above the liquid if you choose.

 

If you’re wanting to make cheesecakes, pies, lasagna, taco pie, etc. I recommend grabbing a Springform Pan. These are the ones I recommend. The 7 inch pan fits perfectly in a 6 quart Instant Pot.

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For steaming veggies or making eggs, I love to use this steamer basket. The handles can be easily removed and it fits in the 6 quart Instant Pot.

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An extra trivet is always helpful too!

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To help you make more than one thing at one time, such as chicken and rice, meat and veggies etc… These stackable pans are wonderful!

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Other useful accessories:

 

Instant Pot Mitts

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-Instant Pot Sillicone Springform Pan

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-Stainless Steel steamer basket

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-Instant Pot glass lid

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Extra Steel Inner Pot

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Extra Ceramic, Non-Stick Pot

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-Instant Pot Silicone Cover Lid

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-Instant Pot Cover/Carrier

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I absolutely love my Quick and Carry Transport Bag!!!! It has been a life saver when traveling with my Instant Pot! There is a 6 Qt option as well as an 8 Qt option. You can order yours here: Pressure Cooker Transport Bag

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For Accessories for the Instant Pot Mini 3 Qt:

If you don’t have an Instant Pot Mini 3 Qt, you can grab it here: Instant Pot Mini 3 Qt

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Isn’t it ADORABLE?? 🙂

Instant Pot Inner Pot 3 Qt

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Instant Pot 3 Qt Glass Lid

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Stackable Steaming Pans for Instant Pot 3 Qt

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Instant Pot 3 Qt Silicone Lid

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Now that you’ve conquered the water test, it’s time to actually cook something 😉

Start with this one: Easy Hard Boiled Eggs- Instant Pot

For more recipes, click here: Instant Pot Recipes

There is so much to learn when becoming an Instant Pot owner, I hope you have found this helpful. Feel free to contact me with any questions. I’m happy to help in any way! 😊

 

Share with your Instant Pot friends! 😊

 

Ashton

 

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Check out this list of Instant Pot recipes. Updated daily!

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Which Instant Pot is best?

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“Which Instant Pot should I buy?” I get asked this question all the time. My answer? Whichever one you decide will make your cooking life SO much easier… And if you can’t decide, buy two. Ha! When I first heard about the Instant Pot pressure cooker, I heard that it could make yogurt, so when I bought my Instant Pot I made sure that the one I chose, had the Yogurt function. There are now several to choose from, so we will walk through them all right now. 😊

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Let’s start out with the Instant Pot Lux60 6Qt

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This 6qt Instant Pot is perfect for beginners and those who don’t plan on making yogurt, although it is possible to do in this pot. It comes in a 5qt model as well! All in all, a great pressure cooker.

Next Up, the most popular, Instant Pot DUO60 7-in-1

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This 6 quart Instant Pot is the most popular, and it is the one I reccommend the most! It has the Yogurt button plus many other preset buttons for ease of use. This style of Instant Pot also comes in an 8 Quart version.

The younger sibling of the Instant Pot DUO60 is the brand new Instant Pot Duo Mini 3qt.

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This cute little pressure cooker was JUST released so I’m waiting for mine to arrive. It does have the Yogurt function, it is just half the size of the Instant Pot Duo60. Can’t wait to use it! 🙂

My most recent addition thanks to an amazing deal on Prime day is the Instant Pot DUO Plus 60 9-in-1.

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I absolutely love having two pots and this was the perfect upgrade for me. It has a few extra preset buttons when compared to the Instant Pot DUO60 7-in-1. I love it!

Next up is the Instant Pot with Bluetooth

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Like you can probably imagine, this Instant Pot comes equipped with Bluetooth which you can use through a free app! Pretty awesome, if you ask me! Check it out here!

And finally, the big daddy, Instant Pot Ultra 10-in-1.

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This fancy pot has a completely digital screen and multiple preset functions. You can adjust the pot for cooking at different altitudes which is awesome! This will be my next purchase, a birthday present to myself! HA! 🙂

When you order your Instant Pot, I reccomend ordering an extra Inner Pot.

For more Instant Pot accessories, read here: Instant Pot 101: Tips, Tricks and Must-Have Accessories.

I hope this has been helpful, No matter which Instant Pot you choose, you won’t regret it! 🙂

Ashton

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For a list of Instant Pot Recipes, Click Here: Instant Pot Recipes

 

Green Chile Chicken Soup

This soup recipe could not be more simple! It can be prepared in the Instant Pot or Slow Cooker. Don’t you just love a recipe that you can “dump and cook,” as in, dump all of your ingredients, set it and forget it! That’s one of the many reasons I love cooking in my Instant Pot!

If you’re new to the Instant Pot, start here:

Which Instant Pot is Best?

Instant Pot 101

Grab the ingredients you’ll need and get ready for a super simple and delicious dinner!

For the seasonings you’ll need:

-2 tsp Cumin

-2 tsp Oregano

-1 tsp Chili Powder

-1/2 tsp Salt

-1/2 tsp Black Pepper

Chop the onion and garlic.

Drain and rinse your beans. If you haven’t heard of hominy, you can find it in the canned vegetable aisle at your local grocery store! You can substitute any other kind of bean if you’d like as well! This is what Hominy looks like:

Add all of the ingredients to the Instant Pot except for the cilantro and lime juice. Stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 20 minutes. Allow the pressure to release naturally, this can take anywhere from 15-45 minutes. You will know that the pressure has released completely when the silver pin has dropped. Carefully open the lid.

Remove the chicken and shred, then return it to the pot. Add the cilantro and juice of 1/2 of a lime and stir. Top with avocado and tortilla strips and enjoy!

Ashton

Click here to pin this recipe for later! 🙂

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Click here for more Instant Pot recipes!

These are my absolute favorite Instant Pot Accessories: 

 




Print Recipe
Green Chile Chicken Soup
A delicious and filling soup recipe for the Instant Pot or Slow Cooker.
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion and garlic. Drain and rinse the beans.
  2. Add everything to the instant pot except for the cilantro and lime juice and stir.
  3. Close the lid, turn the venting knob to "sealing" and cook on HIGH pressure for 20 minutes. Allow the pressure to release naturally, this can take anywhere from 15-45 minutes. You will know that the pressure has released completely when the silver pin has dropped. Carefully open the lid.
  4. Remove the chicken and shred, then return it to the pot. Add the cilantro and juice of 1/2 of a lime and stir. Top with avocado and tortilla strips and enjoy!
Recipe Notes

**To prepare this recipe in the crock pot/slow cooker: add everything to the slow cooker except for the cilantro and lime juice, cook on HIGH for 4 hours or LOW for 6-8 hours. Remove the chicken and shred, then return it to the slow cooker. Add the cilantro and juice of 1/2 of a lime and stir. Top with avocado and tortilla strips and enjoy!

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Instant Pot Creamy Tomato Tortellini Soup

Fall is here! Which means so is soup weather! haha! This is a simple and delicious recipe that you can throw together in no time thanks to the Instant Pot!

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101

Grab the ingredients you’ll need and let’s whip up this delicious soup! 🙂

For the seasonings:

-1 tsp Italian Seasoning

-1/2 tsp Salt

-1/2 tsp Black Pepper

Start out by chopping the onion and garlic.

Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.

Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.

When it is finished cooking and the pressure has released, carefully remove the lid, add the heavy cream or milk and spinach and stir until the spinach has wilted.

Top with Parmesan cheese and serve! yum!

Enjoy!

Ashton

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For more Instant Pot recipes, Click here!

My absolute favorite Instant Pot products:

 




Print Recipe
Instant Pot Creamy Tomato Tortellini Soup
Easy and delicious Instant Pot soup recipe.
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion and garlic. Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.
  2. Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.
  3. Close the lid, turn the venting knob to "sealing" and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.
  4. Add the heavy cream/milk and the spinach and stir until the spinach is wilted.
  5. Top with Parmesan cheese and serve! Enjoy!
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Instant Pot Zuppa Toscana Soup

If you haven’t tried Zuppa Toscana soup before…. walk, no wait, RUN to the store and grab the ingredients. You will not regret it! This is my absolute favorite soup recipe and the kids love it too! Yes, the kids love a recipe with kale in it! haha!

Here’s what you’ll need:

For seasonings, you’ll need:

-1/2 tsp of Italian Seasoning

-1/4 tsp of Salt

-1/4 tsp Black Pepper

Start out by washing and slicing the potatoes. You can peel them or leave the skins on, it’s up to you.

Slice the onion and garlic too!

Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook for 3-4 minutes then add the sausage and cook until brown.

Add the chicken broth, seasonings and potatoes and stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.

When all of the pressure has released, remove the lid. Add the heavy cream, kale and bacon and stir for 2-3 minutes to allow the kale to wilt.

Serve and enjoy!

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Click here for more Instant Pot recipes!

Ashton

 

Check out my favorite Instant Pot Products:


7-inch springform pan

Print Recipe
Instant Pot Zuppa Toscana Soup
A delicious Instant Pot version of this Italian favorite!
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Wash and slice the potatoes. We like the skins on, but feel free to peel them if you'd like!
  2. Chop the onion and garlic.
  3. Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook for 3-4 minutes then add the sausage and cook until brown.
  4. Add the chicken broth, potatoes and seasonings and stir.
  5. Close the lid and turn the venting knob to "Sealing" and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.
  6. Add the heavy cream, bacon and kale or spinach and stir. Stir for 2-3 minutes to allow the kale/spinach to wilt. Serve and enjoy!
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Instant Pot Taco Pie

In honor of National Taco Day, I decided to convert one of our favorite recipes to an Instant Pot recipe…

Drumroll please….

TACO PIE! YUM!

If you’re new to the Instant Pot, start here:

Which Instant Pot is Best?

Instant Pot 101

For this recipe, you’ll need 1/2-1 lb of prepared taco meat, ground beef or turkey with taco seasonings. Plus 1-2 cups of prepared refried beans. For an AMAZING Instant Pot Refried Bean recipe, Click Here! You will also need 6-8 tortillas which I made from scratch, they’re super easy and you can find the recipe HERE! Make sure to grab your favorite shredded cheese and a can of sliced olives as well! For this recipe you’ll also need a 7-inch springform pan which you can find here:

 

Once you have prepared your taco meat and refried beans, this dish is really easy to throw together!

Start by placing one tortilla in the bottom of the springform pan.

Spread refried beans onto tortilla.

Add one spoonful of taco meat on top of the beans.

Top with olives and cheese.

Repeat the layers 3-4 times and top the final layer with cheese and olives.

Add 1 Cup of water to the Instant Pot, place the springform pan onto a trivet and carefully lower the trivet into the Instant Pot. Close the lid, turn the venting knob to sealing and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.

Carefully open the lid and remove the trivet and springform pan.

Cut the taco pie and serve with your favorite toppings.

Serve with Instant Pot Mexican Rice and Instant Pot Refried Beans

Enjoy!

Ashton

Print Recipe
Instant Pot Taco Pie
A simple Instant Pot recipe for this tasty meal!
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Prepare 1 lb of taco meat by browning ground beef or turkey and then adding taco seasonings. Set aside. Prepare 2 cups of refried beans or use 1 can.
  2. Place one tortilla in the bottom of a 7-inch springform pan.
  3. Spread refried beans onto tortilla.
  4. Add one spoonful of taco meat ontop of the beans.
  5. Top with olives and cheese.
  6. Repeat the layers 3-4 times and top the final layer with cheese and olives.
  7. Add 1 Cup of water to the Instant Pot, place the springform pan onto a trivet and carefully lower the trivet into the Instant Pot. Close the lid, turn the venting knob to sealing and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.
  8. Carefully remove the trivet and springform pan. Cut the taco pie and serve with your favorite toppings.
Recipe Notes

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Instant Pot Creamy Chicken Noodle Soup

My poor son woke up with a cold today and of course, he asked for my Homemade Chicken Noodle Soup for dinner. Thanks to my Instant Pot, it was super easy to whip it up while still being able to sneak in some snuggles from a sick 6 year old! 🙂

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101: Tips, Tricks and Must-Have Accessories.

Start out by grabbing 1 onion, 4-5 cloves of garlic, 2-3 cups of spinach,  2 stalks of celery and 2 carrots. Slice everything and set aside.

Dice two chicken breasts and season with salt and pepper.

Turn the Instant Pot to Saute mode and allow it to heat up before adding 2 Tbsp of olive oil.

Add the onion and garlic and saute for 2-3 minutes. Add the celery and carrots and cook for another 2-3 minutes.

Add the chicken, chicken broth, seasonings and egg noodles and stir.

Close the Instant Pot lid, turn the venting knob to sealing and cook on HIGH pressure for 6 minutes.

To make the slurry: 

This step is optional, but does thicken up the soup a bit which my family loves 🙂

While the soup is cooking, melt the butter in a pan and then add the flour. Cook for 3-4 minutes.

When the timer is up, quickly releasing the pressure by CAREFULLY turning the venting knob from sealing to venting. When the pressure is released, Remove the lid and turn the Instant Pot back to saute mode.

Add the slurry to the soup and stir. Add the milk and chopped spinach and stir until spinach is wilted, about 3-4 minutes.

Serve and enjoy! 🙂

Feel free to share this recipe with your friends!

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Ashton

My absolute favorite Instant Pot Products:

 


Print Recipe
Instant Pot Chicken Noodle Soup
A simple way to make this delicious comfort food in the Instant Pot or Pressure Cooker.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion, garlic, celery, spinach and carrots and set aside. Dice the chicken and season with salt and pepper. Turn the Instant Pot to Saute mode and allow it to heat up before adding 2 Tbsp of olive oil.
  2. Add the onion and garlic and saute for 2-3 minutes. Add the celery and carrots and cook for another 2-3 minutes.
  3. Add the chicken, chicken broth, seasonings and egg noodles and stir.
  4. Close the Instant Pot lid, turn the venting knob to sealing and cook on HIGH pressure for 6 minutes. While the soup is cooking, melt the butter in a pan and then add the flour. Cook for 3-4 minutes to make a slurry which will help thicken the soup. This is optional.
  5. When the timer is up, quickly releasing the pressure by CAREFULLY turning the venting knob from sealing to venting. When the pressure is released, Remove the lid and turn the Instant Pot back to saute mode.
  6. Add the slurry to the soup and stir. Add the milk and chopped spinach and stir until spinach is wilted, about 3-4 minutes.
  7. Serve and enjoy!
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Instant Pot Chicken Burrito Bowls

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Oh my gosh! This is one of my favorite meals to make in the Instant Pot. It’s super simple and protein packed, and you can easily double or triple the recipe for lots of leftovers or food prep for the week!

My kiddos beg for this meal which makes me a happy mama!

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101: Tips, Tricks and Must-Have Accessories.

Grab 1-2 lbs of chicken breasts, 1 onion (diced), 4 cloves of garlic minced, 1 can of tomatoes, 1 can of diced green chiles (you can substitute Rotel) 1 can of Black beans, and 1 can of corn if you’d like.

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These are the seasonings you will need:

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Add all of the ingredients to the Instant Pot and stir.

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Close the lid, turn the venting knob to sealing and cook on HIGH pressure for 25 minutes.

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When the timer is up, allow the pressure to release naturally. This can take anywhere from 20-45 minutes, you will know that all of the pressure has released when the silver pin drops. Only then will you be able to open the lid.

Open the lid carefully and shred the chicken.

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Serve over some Instant Pot Mexican Rice or Instant Pot Cilantro Lime Rice or in a tortilla and top with your favorite toppings.

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Enjoy! 🙂

Items Used: 

Instant Pot Chicken Burrito Bowls

  • Servings: 6
  • Difficulty: Easy
  • Print

An Instant Pot recipe for simple, protein packed burrito bowls.


Credit: fromarvadawithlove.com

Ingredients

-2 lbs chicken breasts

-1 onion diced

-4 cloves garlic minced

-1 Can of diced tomatoes

-1 can diced green chiles

-1 can black beans drained and rinsed

-1 can corn drained (optional)

-1/2 cup chicken broth

Seasonings:

-1/2 tsp salt

-1/2 tsp black pepper

-1/2 tsp onion powder

-1 tsp Cumin

-1 tsp chili powder

-1 tsp oregano

-1/2 tsp paprika

-pinch of cilantro leaves (optional)

-pinch of cayenne pepper (optional)

Directions

  1. Add all of the ingredients to the instant pot and mix well.
  2. Close the lid, turn the venting knob to sealing and cook on HIGH pressure for 25 minutes.
  3. When the timer is up, allow the pressure to release naturally. This can take anywhere from 20-45 minutes, you will know that all of the pressure has released when the silver pin drops. Only then will you be able to open the lid.
  4. Open the lid and shred the chicken.
  5. Top with your favorite toppings and Serve over Mexican Rice or in a homemade tortilla.

Ashton

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Follow me on Facebook for new recipes daily.

New to the Instant Pot? Start here: Instant Pot 101: Tips, Tricks and Must-Have Accessories.

For more Instant Pot recipes, click here: Instant Pot Recipes

My favorite Instant Pot products! 


Instant Pot Posole

Mmmmm… Posole 😉 One of my favorite things to eat! It’s SUPER easy to make in the Instant Pot and the kids even loved it! 

Paired with some Homemade Tortillas, what could be better?! 

If you’re new to the Instant Pot start here: 

Instant Pot 101
Here’s what you’ll need: 



For the seasonings:

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 bay leaf

Start out by turning the Instant Pot to sauté mode and allow it to heat up. Add 2 TBSP of olive oil before adding the diced onion and garlic. Sauté for 2-3 minutes. 


Add the diced pork, chicken broth, green chiles, Hominy and the seasonings. 

Close the lid, turn the venting knob to sealing and cook on HIGH pressure for 30 minutes. Quickly release the pressure when it’s finished. 

Turn the Instant Pot back to sauté mode. Mix 2 TBSP of corn starch with 2 TBSP of cold water and add it to the Posole. Allow it to thicken for about 10 minutes. 

Top with cilantro and lime wedges and serve! YUM! 


Tools Needed:

Instant Pot

Instant Pot Posole

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A delicious Pressure Cooker recipe for this Mexican Soup.



Credit: fromarvadawithlove.com

Ingredients

-1-2 lb pork roast diced

-1 onion diced

-6 cloves garlic minced

-1 25 oz can Hominy

-1 4oz can diced green chiles

-5 cups chicken broth

-1 tsp salt

-1 tsp black pepper

-1 tsp cumin

-2 tsp oregano

-2 tsp chili powder

-1 bay leaf

-2 TBSP corn starch

-2 TBSP cold water

For Garnish (optional)

-1/4 cilantro chopped

-lime wedges

Directions

1.Dice the onion and mince the garlic. Turn the Instant Pot to sauté mode and allow it to heat up. Add 2 TBSP of olive oil then sauté the onion and garlic for 2-3 minutes. 

2.Add the chicken broth, pork, hominy, green chiles and seasonings and stir.

3.Close the lid turn the venting knob to sealing and cook on HIGH pressure for 30 minutes before quickly releasing the pressure. 

4.Turn the Instant Pot back to sauté mode. Mix the 2 TBSP of corn starch with 2 TBSP of cold water and add to the posole. Allow it to thicken for 10 minutes. Top with cilantro and lime wedges and serve! Yum! 


Enjoy and feel free to share! 
Ashton

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For more Instant Pot recipes: Click here!

Pressure Cooker Cookies and Cream Cheesecake


Omg! As if I needed another reason to love my Instant Pot… seriously, this is the best cheesecake ever! Haha! 

If you’re new to the Instant Pot start here: 

Instant Pot 101
Grab your ingredients and let’s get started! 


Start out by crushing 10-12 Oreo cookies to make the crust for your cheesecake. Mix with 1/2 tsp sugar and 2 TBSP of butter. 


Spray your 7-Inch Springform Pan with non-stick cooking spray. Then pour the crust mixture in and spread evenly in the bottom of the pan. Place the springform pan in the freezer while you prepare the filling. 


For the filling: Mix the cream cheese and sugar until smooth. 


Add the eggs one at a time and mix until fully incorporated. 


Add the heavy cream, flour and vanilla and mix well.



Fold in the white chocolate chips and more crushed Oreos. 

Pour the mixture into the Springform Pan


Cover the pan with a paper towel and then a piece of aluminum foil.


Place the springform pan on a trivet and carefully lower it into the pressure cooker.


Close the lid, secure the venting knob and cook on HIGH pressure for 40 minutes. Allow a 15 minute natural pressure release before quickly releasing any pressure that is left. 


Allow the cheesecake to cool for at least 6 hours before adding the toppings. 

For the toppings: Place the white chocolate chips in a bowl and pour the heavy cream over them. Put the bowl in the Microwave and cook for 1 minute, stirring every 30 seconds until melted completely. 


Drizzle overtop of the cheesecake and add more Oreo crumbs. 


Enjoy! 


Tools needed: 

7-inch Springform Pan

Instant Pot/Pressure Cooker

Pressure Cooker Cookies and Cream Cheesecake

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A delicious Cheesecake recipe for the Instant Pot or Pressure Cooker.



Credit: fromarvadawithlove.com

Ingredients

For the crust:

-10-12 Oreo cookies crushed

-2 TBSP butter melted

-1/2 tsp sugar For the filling:

-16 oz cream cheese (room temperature)

-1/2 cup sugar

-2 tsp flour

-2 eggs

-1/4 cup heavy cream

-1 TBSP vanilla

-1/4 cup white chocolate chips

-2-3 Oreo cookies crushed For the topping:

-3/4 cup white chocolate chips

-1/4 cup heavy cream

-4-6 Oreos crumbled

Directions

1.Spray your 7-inch springform pan with non-stick cooking spray. 

2.For the crust: mix the crushed Oreo cookies, melted butter and sugar then pour into the springform pan and press it down on the bottom of the pan. Place the springform pan into the freezer for 10 minutes.

3.For the filling: Beat the cream cheese and sugar until smooth, add the eggs and mix until fully incorporated. Add the flour, vanilla and cream and mix. Fold in the white chocolate chips and crushed Oreo cookies. Carefully pour the mixture into the springform pan. 

4.Cover the springform pan with a paper towel and then a piece of aluminum foil. Pour 1 Cup of water into the pressure cooker inner pot, then place the springform pan on a trivet and carefully lower the trivet into the pressure cooker. 

5.Cook on HIGH pressure for 40 minutes and then allow the pressure to release naturally for 15 minutes before quickly releasing the rest of the pressure. Allow the cheesecake to cool in the fridge for at least 6 hours. 

6.For the topping: melt the white chocolate chips and heavy cream in the microwave for 1 minute. Check every 30 seconds and Stir until smooth. 

7.When the cheesecake is cool, drizzle the white chocolate ganache over the cheesecake and top with crushed Oreos. 


Enjoy and feel free to share! 
Ashton 
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Easy Homemade Tortillas

Have you ever wanted to make your own tortillas? To me, they just taste better when they’re made from scratch! These are SO good!! They’re super easy to prepare and only require a few ingredients. 

Here’s what you’ll need: 

Start out by mixing the flour, salt and baking powder together in a bowl. 


Add the vegetable oil and then the warm water and mix well until the dough forms. 


Knead the dough for 2-3 minutes. 


Roll the dough into small round balls. 

Flatten and roll out each ball into small/medium circles. 


Cook on a pan or griddle over low-medium heat for 1-2 minutes per side until done.


Yum! Serve with your favorite Mexican dishes. 


Try it with some Homemade Colorado Green Chili and Homemade Refried Beans

Delicious! 🙂 

What you’ll need: 

Mixing Bowl

Rolling Pin

Cooking Pan


Easy Homemade Tortillas

  • Servings: 10-12
  • Difficulty: Easy
  • Print

A simple homemade tortilla recipe.



Credit: fromarvadawithlove.com

Ingredients

-3 Cups All Purpose Flour

-1 tsp Baking Powder

-1 tsp Salt

-1/3 Cup Vegetable oil

-1 Cup warm water

Directions

  1. In a medium bowl, mix the flour, baking powder and salt. Add the water and oil and mix thoroughly. 
  2. Knead dough for 2-3 minutes. 
  3. Roll dough into small round balls.
  4. Flatten and roll out each ball into a small-medium circle with a rolling pin. 
  5. Cook over low-medium heat for 1-2 minutes per side until done. 

Enjoy! 

Ashton

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Instant Pot Meatballs with Sauce

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We’re Italian, so of course we LOVE meatballs! Throw it together with some homemade pasta sauce, and you’ve got the perfect comfort food. They’re so simple to make in the Instant Pot or pressure cooker.

If you’re new to the Instant Pot, start here:

Instant Pot 101: Tips, Tricks and Must-Have Accessories.

Which Instant Pot is best?

Start out by preparing the pasta sauce, or grab two jars of your favorite store bought sauce.

You only need a few ingredients to make the meatballs:

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You’ll also need 1/2 of an onion (diced) and 3 cloves of garlic (minced.)

Start out by mixing all of the ingredients together in a  bowl.

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Roll the meatballs into small balls. This recipe will make about 14 meatballs so feel free to double it for more!

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Once you’ve formed all of the meatballs, drop them into the sauce.

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Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 5 minutes. When the time is up, allow the pressure to release naturally for 10 minutes before quickly releasing the rest of the pressure.

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Serve over pasta, or on a bun as a meatball sandwich! Delicious! 🙂

For a simple Pasta Sauce recipe, click here: Instant Pot Pasta Sauce

Tools Needed: 

Instant Pot

Instant Pot Meatballs with Sauce

  • Servings: 4-6
  • Difficulty: Easy
  • Print

An Instant Pot recipe for delicious meatballs and tomato sauce.


Credit: fromarvadawithlove.com

Ingredients

For the Pasta Sauce, click Here: Instant Pot Pasta Sauce

For the meatballs:

-1lb ground beef

-1 egg

-1/2 onion diced

-3 cloves garlic minced

-1/2 tsp salt

-1/2 tsp black pepper

-1/2tsp onion powder

-1 tsp Italian seasoning

-1/4 Cup Parmesan Cheese

-1/4 Cup bread crumbs

 

Directions


1.Prepare the Pasta sauce by following these directions: Instant Pot Pasta Sauce. Or use two jars of store bought sauce. Pour sauce into the Instant Pot.

2.Mix all of the ingredients for the meatballs in a bowl.

3.Roll the mixture into small round balls and then carefully place them into the sauce.

4.Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 5 minutes. When the timer is up, allow the pressure to release naturally for 10 minutes before quickly releasing the rest of the pressure.

5.Serve over pasta or on a bun as a meatball sandwich. YUM!

Ashton

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New to the Instant Pot? Start here: Instant Pot 101: Tips, Tricks and Must-Have Accessories.

For more Instant Pot recipes, click here: Instant Pot Recipes

Check out this adorable Instant Pot Carrying Case! I absolutely love mine and it makes it so easy to travel with your pressure cooker! It comes in a 6qt and 8qt version.

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You can grab yours here: Quick and Carry Transport bag