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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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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For more Instant Pot recipes: Click here!

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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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

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

Pin it for Later! 🙂

Follow me on Facebook for new recipes daily.

Have you heard of  the Instant Pot? Read this: Instant Pot 101: Tips, Tricks and Must-Have Accessories.

For more recipes, click here: Instant Pot Recipes

Instant Pot Indian Butter Chicken

 

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If you love Indian food, you’ll love this simple Instant Pot meal! It does have Cayenne pepper which adds a bit of a kick, but you can leave it out or cut it it down for less spice!

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

Which Instant Pot is best?

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

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Here are the seasonings we will be using:

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** Garam Masala can be hard to find at your local store, but you can order it on Amazon here: Garam Masala Seasoning

Salt

Black Pepper

Onion Powder

Turmeric

Paprika

Cumin

Garam Masala 

Cayenne Pepper (optional)

Ground Ginger

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Start out by dicing the onion and chopping the garlic. Add the tomato sauce, garlic, onion and seasonings to the Instant Pot and stir. Then lay the chicken in the sauce.

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Close the lid, secure the venting knob and point it to “sealing.” Cook on HIGH pressure for 20 minutes before allowing the pressure to release naturally. (This will take another 15-30 minutes) 

IMG_4536Remove the chicken from the Instant Pot and slice.

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Turn the Instant Pot to sauté mode and adjust it to “Less” then add the butter or coconut oil, heavy cream or coconut milk and the cilantro. Allow the butter to melt and stir. Return the chicken to the Instant Pot.

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Serve over Instant Pot White Rice or brown rice and Enjoy! 🙂

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Tools Needed: 

Instant Pot

 

Instant Pot Indian Butter Chicken

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

An easy, flavorful Indian dish.


Credit: fromarvadawithlove.com

Ingredients

-1 lb chicken breasts

-1 onion diced

-5 cloves garlic minced

-1 15oz can tomato sauce

-1 cup heavy cream or coconut milk

-1 4oz stick of butter (1/2 cup) or coconut oil

-1/2 cup cilantro chopped

-1 tsp salt

-1/2 tsp black pepper

-1 tsp cumin

-2 tsp garam masala

-1/2 tsp onion powder

-1 tsp turmeric

-1 tsp paprika

-1/4 tsp cayenne pepper (optional)

-pinch of ground ginger

 

Directions

1.Pour the tomato sauce into the Instant Pot. Add the onion and garlic and the seasonings and stir.

2.Add the chicken breasts to the pot.

3.Close the lid, turn the venting knob to sealing and cook on HIGH for 20 minutes and allow the pressure to release naturally. This will take another 15-30 minutes. 

4.Remove the chicken and slice.

5.Turn the Instant Pot to sauté mode and adjust it to “Less” then add the butter, heavy cream and cilantro. Allow the butter to melt and stir. Return the chicken to the Instant Pot.

6.Serve over white rice or brown rice.

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

 

Instant Pot No-Boil Yogurt

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

Which Instant Pot is best?

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

Alright, so you’ve mastered making yogurt in your Instant Pot, but now you’re hearing that you can make yogurt without boiling the milk first… Well, you’ve heard correctly! It makes life easier and it turns out just as good! 🙂

Step one, grab some Fairlife Milk at your local grocery store. Also grab a yogurt starter of your choice. Any brand works, (Fage, chobani, etc) Just make sure it has active live cultures in it.

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Pour the milk into the Instant Pot, add the starter and stir well. If you’re adding sugar or vanilla, you may do so now.

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Put the lid on. It doesn’t need to be sealed though since it doesn’t come to pressure during the Yogurt cycle.

Push the Yogurt button and make sure it says “Normal” NOT “Less” Use the “+” and “-“ button to adjust the time to say 8:00 for 8 hours.

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When the 8 hours are up, put the yogurt in the fridge and let it cool at least 6 hours or overnight.

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Enjoy!

Top with some agave and compote!

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Instant Pot Strawberry Compote

Instant Pot Blueberry Compote

For a fun way to eat your yogurt, try making some Homemade Yogurt Tubes!

Tools Needed:

Instant Pot

Instant Pot No-Boil Yogurt

  • Servings: 24
  • Difficulty: Easy
  • Print

An Instant Pot recipe for easy No-Boil Yogurt.


Credit: fromarvadawithlove.com

Ingredients

-1 gallon Fairlife Milk

-2 TBSP starter yogurt of your choice. (must have live cultures)

Directions

1.Pour the milk into the Instant Pot. Whisk in the starter, make sure to mix well. You can add sugar or vanilla now if you want.

2.Push the Yogurt button and make sure it says “Normal” NOT “Less”

3.Use the “+” and “-“ button to adjust the time to say 8:00 for 8 hours.

4.When the time is up, allow the yogurt to cool in the fridge overnight. Serve with some agave or Strawberry or Blueberry Compote! YUM!

Ashton

Pin it for later!

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

 

Instant Pot Chili

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Who doesn’t love a nice hot bowl of chili? As a kid, this was one of my favorite meals…. and it still is! Making it in the Instant Pot is just too easy to pass up, so I adapted our recipe for the Instant Pot.

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

Which Instant Pot is best?

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

This recipe is really simple, so get ready for a delicious dinner! 🙂

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Start out by dicing the onion and bell pepper and mincing the garlic.

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Turn the Instant Pot to Sauté mode and allow it to heat up before adding the olive oil. Add the ground beef and Cook until brown. Drain the grease then Add the onion, garlic and bell pepper and sauté 2-3 minutes.

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Add the rest of the ingredients and stir.

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

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When all the pressure has released and the pin has dropped, carefully open the lid and stir.

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Top with sour cream and serve! Enjoy! 🙂

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Feel free to share!

Tools Needed:

Instant Pot

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

An Instant Pot recipe for this family favorite meal.


Credit: fromarvadawithlove.com

Ingredients

-1 lb ground beef

-1 Onion diced

-4 cloves Garlic minced

-1 green bell pepper diced

-1 can diced tomatoes

-2 cans kidney beans

-1 cup beef broth

-1 tsp salt

-1 tsp black pepper

-1 tsp cumin

-1 tsp oregano

-1 bay leaf

-1 TBSP chili powder

-1 tsp sugar

-1 TBSP olive oil

-pinch of cayenne pepper (optional)

Directions

1.Chop the bell peppers, onion, garlic.

2.Turn the Instant Pot to Sauté mode and allow it to heat up before adding the olive oil. Add the ground beef and Cook until brown. Drain the grease then Add the onion, garlic and bell pepper and sauté 2-3 minutes.

3.Add the rest of the ingredients and stir.

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

5.Stir.

6.Top with cheese and sour cream and enjoy!

Ashton

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