Instant Pot Chicken Tortilla Soup

Fall is quickly approaching which means it’s time to whip out your favorite soup recipes! If you’re like me and love everything about fall, this recipe will win you over in no time.

Are you new to the Instant Pot? Be sure to check out my informative post about where to start when you get your Instant Pot. https://fromarvadawithlove.com/2017/07/25/instant-pot-101-tips-tricks-and-must-have-accessories/

This Chicken Tortilla Soup is one of our families favorite recipes and it is very easy to make in the Instant Pot.

Start out by turning the Instant Pot to Saute mode and allow it to heat up. Add the olive oil, then add the diced onion and bell peppers and cook for 3-4 minutes.

Add the rest of the ingredients except for the cilantro and stir.

Put the lid on and push the pressure cook button. Adjust the time to 12 minutes and allow it to cook. When the timer is up, allow the pressure to release naturally for 20 minutes before releasing the rest of the pressure.

Remove the chicken and shred.

Using an immersion blender, blend the soup for a quick 5-10 seconds just enough to give a creaminess to the soup.

Add the chicken back to the soup, add the cilantro and stir.

Serve the soup with your favorite toppings including sour cream, cheese, onion, avocado, tortilla chips, tomatoes, more cilantro, etc.

Enjoy!

Be sure to Pin this Recipe for later!

Ashton

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Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup recipe will win over the whole family in no time!

  • 2 lbs Chicken Breasts
  • 1 Onion (Diced)
  • 5 cloves Garlic (Minced)
  • 2 Bell Peppers (Diced, any color)
  • 4 cups Chicken Broth
  • 1 can Corn (drained)
  • 2 cans Diced Tomatoes
  • 1 can Diced Green Chiles
  • 1 can Black Beans (drained and rinsed)
  • 2 TBSP Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 11/2 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Oregano
  • 1/2 Cup Cilantro (Chopped)
  1. Turn the Instant Pot to Saute mode and allow it to heat up. Add the olive oil, then add the diced onion and bell peppers and cook for 3-4 minutes.

  2. Add the rest of the ingredients except for the cilantro and stir.

  3. Put the lid on and push the pressure cook button. Adjust the time to 12 minutes and allow it to cook. When the timer is up, allow the pressure to release naturally for 20 minutes before releasing the rest of the pressure.

  4. Remove the chicken and shred.

  5. Using an immersion blender, blend the soup for a quick 5-10 seconds just enough to give a creaminess to the soup.

  6. Add the chicken back to the soup, add the cilantro and stir.

  7. Serve the soup with your favorite toppings including sour cream, cheese, onion, avocado, tortilla chips, tomatoes, more cilantro, etc.

  8. Enjoy!

Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.

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Instant Pot Lasagna

One of our favorite meals is lasagna, we are Italian so of course, it is a staple meal in our house! I’ve been making it in the Instant Pot and I am finally sharing my recipe with you!

Grab your favorite pressure cooker or Instant Pot and let’s get started! If you’ve never used an Instant Pot, check out my Instant Pot 101 post!

These stackable pans make this lasagna a breeze to make, but any 7 inch round pan will work!

Start by browning the Italian Sausage with the onion and two cloves of garlic.

Drain the grease and then add the pasta sauce to the meat and allow it to simmer for 5-10 minutes.

Meanwhile, mix the ricotta cheese, parmesan cheese, two cloves of garlic, pesto sauce, egg and seasonings.

Break the lasagna noodles in half, add pasta sauce to the bottom of the pan then start layering the lasagna.

Begin with a layer of noodles, then meat sauce, then another layer of noodles, then the ricotta mixture and finally a layer of mozzarella. Repeat at least twice and finish with a layer of meat sauce and mozzarella cheese.

Cover the pans, add 1 cup of water to the inner pot of the Instant pot, and place the pans on a trivet or directly into the pot.

Put the lid on, turn the venting knob to “sealing” and cook on HIGH pressure for 25 minutes. When the timer goes off, allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure.

Carefully remove the lid and pans from the Instant Pot. Place under the broiler for 3-4 minutes.

Note: You can freeze the lasagna in the pan for future use. The cooking time will be the same. 🙂

Enjoy!

Ashton

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Instant Pot Lasagna

A family favorite made in the Instant Pot.

  • 1 box Oven Ready Lasagna Noodles
  • 1 pound Italian Sausage
  • 24 oz Pasta Sauce
  • 1 Onion (diced)
  • 4 cloves Garlic (minced)
  • 16 oz Ricotta Cheese
  • 1 egg
  • 2 TBSP Pesto Sauce
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 1/2 cup Mozzarella Cheese (shredded)
  • 1/2 cup Parmesan Cheese (grated)
  1. Start by browning the Italian Sausage with the onion and two cloves of garlic.

  2. Drain the grease and then add the pasta sauce to the meat and allow it to simmer for 5-10 minutes.

  3. Meanwhile, mix the ricotta cheese, parmesan cheese, two cloves of garlic, pesto sauce, egg and seasonings.

  4. Break the lasagna noodles in half, add pasta sauce to the bottom of the pan then start layering the lasagna.

  5. Begin with a layer of noodles, then meat sauce, then another layer of noodles, then the ricotta mixture and finally a layer of mozzarella. Repeat at least twice and finish with a layer of meat sauce and mozzarella cheese.

  6. Cover the pans, add 1 cup of water to the inner pot of the Instant pot, and place the pans on a trivet or directly into the pot.

  7. Put the lid on, turn the venting knob to "sealing" and cook on HIGH pressure for 25 minutes. When the timer goes off, allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure.

  8. Carefully remove the lid and pans from the Instant Pot. Place under the broiler for 3-4 minutes.

  9. Enjoy!

You can freeze the lasagna in the pan for future use. The cooking time will be the same. 🙂

Instant Pot Creamy Tuscan Chicken Pasta

Ok, you all know how much I love my Instant Pot and I love experimenting with new recipes! This one has been a favorite in my house for a few years and I had fun converting it to an instant pot recipe!

If you’ve never heard of an Instant Pot, check out this post, Instant Pot 101.

Dice chicken breasts and season with salt and pepper. Mince the garlic.

Add the chicken breasts, chicken broth, pasta, garlic and Italian seasoning to the Instant Pot.

Put the lid on the Instant Pot, turn the venting knob to sealing and cook on high pressure for 4 minutes. When the timer goes off, carefully release the pressure by turning the venting knob to venting.

Remove the lid, turn the Instant Pot to “Saute” mode, then add the heavy cream, sun dried tomatoes, parmesan cheese and spinach. Stir continuously for 1-2 minutes until the spinach is wilted and the liquid is absorbed.

Top with more parmesan if desired and serve.

Enjoy! 🙂

Pin this recipe for later!

Ashton

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Instant Pot Creamy Tuscan Chicken Pasta

A simple and flavor packed pasta dish made in the Instant Pot

  • 1 pound Chicken Breasts (diced)
  • 4 cloves Garlic (minced)
  • 16 ounces Pasta ((One box))
  • 2 1/2 Cups Chicken Broth
  • 2 Cups Baby Spinach
  • 1 8 oz Jar Sun Dried Tomatoes (chopped)
  • 1 Cup Heavy Cream
  • 1 Cup Shredded Parmesan Cheese
  • 2 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  1. Dice chicken breasts and season with salt and pepper. Mince the garlic.

  2. Add the chicken breasts, chicken broth, pasta, garlic and Italian seasoning to the Instant Pot.

  3. Put the lid on the Instant Pot, turn the venting knob to sealing and cook on high pressure for 4 minutes. When the timer goes off, carefully release the pressure by turning the venting knob to venting.

  4. Remove the lid, turn the Instant Pot to "Saute" mode, then add the heavy cream, sun dried tomatoes, parmesan cheese and spinach. Stir continuously for 1-2 minutes until the spinach is wilted and the liquid is absorbed.

  5. Top with more parmesan if desired and serve.

Instant Pot Chicken Enchiladas

It has been WAY to long since I have posted an Instant Pot recipe and after a recipe request, here we are!

If you are new to the Instant Pot, feel free to check out my very informative post about them. 🙂 https://fromarvadawithlove.com/2017/07/25/instant-pot-101-tips-tricks-and-must-have-accessories/

We had these Chicken Enchiladas last night and they were delicious. They may not look pretty but the flavor is out of this world. Both of the boys absolutely loved them.

Season the chicken with taco seasoning, then add 1 Can of enchilada sauce to the instant pot along with the diced onion, garlic and chicken breasts. Reserve the second can of enchilada sauce for a later step.

Put the lid on the Instant Pot and turn the venting knob to sealing. Push the “manual” or “pressure cook” button and adjust the time to 15 minutes. When the timer goes off allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure by carefully turning the venting knob to venting. 

Shred the chicken and get ready to assemble the enchiladas. Spray the bottom of a pan with cooking spray.

This is the pan I love off of Amazon, it’s great because you can use it by itself or stacked to cook more than one batch of enchiladas or whatever you’re making. 🙂

Tear two corn tortillas in half and layer the bottom of the pan. Add a spoonful of enchilada sauce to the tortillas. 

Add a layer of chicken, then a layer of shredded cheese. Continuing these steps, add two more layer and finish with a layer of tortillas, enchilada sauce and cheese.

Add 1 cup of water to a clean instant pot inner pot. Cover the pan with aluminum foil, place the pan on a trivet and place into the instant pot. 

Put the lid on the Instant Pot and turn the venting knob to sealing. Push the “manual” or “pressure cook” button and adjust the time to 15 minutes. When the timer goes off quickly release the pressure by carefully turning the venting knob to venting. 

Allow the enchiladas to cool for 10 minutes before serving. 

**Note: you can use precooked chicken instead of raw. Just warm the chicken in a pan with taco seasoning and enchilada sauce then continue with the rest of the steps. 

So delicious!!! Enjoy! 🙂

Ashton

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I am just starting a new health journey because I am completely motivated to lose weight, sleep better and just feel like myself again, you know? We get so caught up in life sometimes that we forget to take care of OURSELVES. In the last 3 weeks I’ve lost almost 12 pounds!! I’d love to chat more with you about my goals and also learn about yours! Feel free to reach out to me by clicking the button below and then clicking on “Health Goals.” I can’t wait to talk to you! [maxbutton id=”1″] Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.

Instant Pot Chicken Enchiladas

Simple and delicious chicken enchiladas made in the instant pot. 

  • 1 pound Chicken Breasts
  • 1 Onion (diced)
  • 4 cloves Garlic (minced)
  • 2 cans Green Enchilada Sauce (mild)
  • 1 can Diced Green Chiles
  • 1 1/2 cups Shredded cheese (Mexican blend)
  • 8 Corn Tortillas
  • 2 TBSP Taco Seasoning
  1. Season the chicken with taco seasoning, then add 1 Can of enchilada sauce to the instant pot along with the diced onion, garlic and chicken breasts. Reserve the second can of enchilada sauce for a later step.

  2. Put the lid on the Instant Pot and turn the venting knob to sealing. Push the “manual” or “pressure cook” button and adjust the time to 15 minutes. When the timer goes off allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure by carefully turning the venting knob to venting. 

  3. Shred the chicken and get ready to assemble the enchiladas. 

  4. Spray the bottom of a pan with cooking spray. Tear two corn tortillas in half and layer the bottom of the pan. Add a spoonful of enchilada sauce to the tortillas. 

  5. Add a layer of chicken, then a layer of shredded cheese. Continuing these steps, add two more layer and finish with a layer of tortillas, enchilada sauce and cheese. 

  6. Add 1 cup of water to a clean instant pot inner pot. Cover the pan with aluminum foil, place the pan on a trivet and place into the instant pot. 

  7. Put the lid on the Instant Pot and turn the venting knob to sealing. Push the “manual” or “pressure cook” button and adjust the time to 15 minutes. When the timer goes off quickly release the pressure by carefully turning the venting knob to venting. 

  8. Allow the enchiladas to cool for 10 minutes before serving. 

  9. **Note: you can use precooked chicken instead of raw. Just warm the chicken in a pan with taco seasoning and enchilada sauce then continue with the rest of the steps. 

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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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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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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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

Instant Pot Beef Stroganoff

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Okay, I have to admit… about seven years ago, I could only cook Hamburger Helper. LOL! It’s a place to start, right? Well, NOW I can cook almost anything… and I decided to convert this family favorite to an Instant Pot recipe, minus the boxed ingredients. 😉 It turned out AMAZING. So amazing, in fact that my 7 and 5 year olds asked me to send it in their lunches for school today! It’s super simple to make and only calls for a few ingredients.

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

Which Instant Pot is best?

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

Here’s what you’ll need for this tasty dish:

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Start out by turning the Instant Pot to sauté mode and allow it to heat up then add the olive oil. Add the onion and garlic and then add the ground beef and sauté until brown. Drain the grease.

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Add the flour, salt and pepper and stir. Mix the onion soup mix with the beef broth and pour into the Instant Pot. Add the sour cream, cream of mushroom soup and the uncooked egg noodles and stir.

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Close the lid, turn the venting knob to “Sealing” and cook on HIGH pressure for 7 minutes before quickly releasing the pressure.

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Stir and Serve! YUM!

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Enjoy!

Tools Needed:

Instant Pot 

Instant Pot Beef Stroganoff

  • Servings: 6
  • Difficulty: Easy
  • Print

A Simple Instant version of this family favorite.


Credit: fromarvadawithlove.com

Ingredients

-1 lb Ground Beef

-1/2 Cup Onion chopped

-4 cloves Garlic minced

-1 can cream of mushroom soup

-4 cups beef broth

-1 Cup sour cream or yogurt

-3/4 bag (16 oz/ 1 pound bag) egg noodles uncooked

-1 package dry onion soup mix

-2 Tbsp flour

-1/2 tsp salt

-1/2 tsp black pepper

-2 Tbsp olive oil

Directions

  1. Turn the Instant Pot to sauté mode and allow it to heat up then add the olive oil. Add the onion and garlic and then add the ground beef and sauté until brown. Drain the grease.
  2. Add the flour, salt and pepper and stir. Mix the onion soup with the beef broth and pour into the Instant Pot. Add the sour cream, cream of mushroom soup and the uncooked noodles and stir.
  3. Close the lid, turn the venting knob to sealing and Cook on HIGH pressure for 7 minutes before quickly releasing the rest of the pressure.
  4. Stir and Serve! Enjoy!

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

Grandma Mary’s Tacoritos


This is a family favorite, my Great-Grandma Mary made this all the time for us, so when I found her recipe earlier this summer, I added it into our rotation and we love it! I hope you enjoy it too!

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Start out by preheating the oven to 350 degrees. Brown the ground beef then drain the grease. I used my Instant Pot for this step. If you don’t know what an Instant Pot is, read this: Which Instant Pot is best?

Basically, it’s amazing! haha!

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After you drain the grease, add the garlic, onion, pinch of salt/pepper and chili powder.

Make a sauce of the cream of chicken soup, water or chicken broth, sage, salt, pepper, cumin, oregano and green chiles. Let the sauce simmer for 30 minutes.

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* I absolutely love my Pioneer Woman Cooking Set

To make the tacoritos: add beef, sauce and cheese to a flour tortilla and roll up like a burrito. Place seam down in a baking dish.

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Pour sauce over top and add cheese.

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Cover with foil and bake at 350 degrees for 25-30 minutes.

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Serve with:

Instant Pot Refried Beans

Instant Pot Mexican Rice

Instant Pot Cilantro Lime Rice

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Enjoy! 🙂

Tools Needed:

Instant Pot

Sauce pan

Grandma Mary’s Tacoritos

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

A delicious recipe that has been in our family for generations!


Credit: fromarvadawithlove.com

Ingredients

-1 lb Ground Beef

-1 Onion chopped

-3 cans Cream of chicken soup

-3 cups Water or Chicken broth

-3-4  cloves Garlic minced

-1 4oz can Green chiles

-1 tsp Oregano

-1 tsp Cumin

-1/2 tsp Salt

-1/2 tsp black pepper

-2 Tbsp Chili Powder

-1 Tsp Sage

-2 cups Shredded Cheese

 

Directions

  1. Brown the ground beef and drain, then add garlic, onion and chili powder.
  2. Make a sauce of the soup, water or chicken broth, sage, oregano and green chiles. Let the sauce simmer for 30 minutes.
  3. To make the tacoritos: add beef, sauce and cheese to a flour tortilla and roll up like a burrito. Place seam down in a baking dish.
  4. Pour sauce over top and add cheese.
  5. Cover with foil and bake at 350 degrees for 30 minutes.
  6. Serve with lettuce, tomatoes and sour cream.

Ashton

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