Air Fryer Calzones

You all know how obsessed with my Air Fryer I am now, and I love experimenting with new recipes. These calzones are delicious in both the oven and Air Fryer! The Air Fryer is perfect for so many things, including these simple Air Fryer Chicken Tenders with Air Fryer French Fries. (You’ll never make french fries another way, I promise.) It is also a healthier alternative to frying with oil.

Not only does the air fryer cook food quickly and efficiently, it can bake, roast, grill or fry pretty much anything you can think of.

There are several different brands and sizes available which makes choosing the perfect one for you, that much easier. I have added the top 4 selling Air Fryers on Amazon right now, including the Ninja Air Fryer, which is the one I used for this recipe.

For this calzone recipe you’ll need a batch of pizza dough. Be sure to check out this simple Homemade Pizza Dough Recipe of mine!

Divide the dough into eight even pieces.

Roll out each piece into an oval shape.

Add a layer of cheese, then a layer of sauce and then pepperoni. You can substitute whatever fillings you’d prefer to add.

Fold the dough over the fillings and then crimp the bottom layer of dough over the top layer to form the calzone.

Combine the melted butter and italian seasoning and then brush each calzone with the mixture.

Preheat the Air Fryer at 350 degrees for 5 minutes before adding the calzones. Cook the calzones for 8 minutes at 350 degrees. You can also bake them in the oven at 400 degrees for 15 minutes if you don’t own an Air Fryer.

Serve with your favorite marinara sauce and enjoy!

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Ashton

Air Fryer Calzones

The most delicious calzone recipe ever! Includes a recipe for the Air Fryer and Oven.

  • 1 batch Pizza Dough
  • 1 Jar Pasta Sauce
  • 1 Package Pepperoni
  • 2 Cups Mozzarella Cheese
  • 2 TBSP Butter (melted)
  • 1 tsp Italian Seasoning
  1. Grab your favorite pizza dough recipe and prepare it.

  2. Divide the dough into eight even pieces.

  3. Roll out each piece into an oval shape.

  4. Add a layer of cheese, then a layer of sauce and then pepperoni. You can substitute whatever fillings you'd prefer to add.

  5. Fold the dough over the fillings and then crimp the bottom layer of dough over the top layer to form the calzone.

  6. Combine the melted butter and italian seasoning and then brush each calzone with the mixture.

  7. Preheat the Air Fryer at 350 degrees for 5 minutes before adding the calzones. Cook the calzones for 8 minutes at 350 degrees. You can also bake them in the oven at 400 degrees for 15 minutes if you don't own an Air Fryer.

  8. Serve with your favorite marinara sauce and enjoy!

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 two months I’ve lost almost 20 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!  

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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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Easy Homemade Pizza Recipe

Have you ever made your own pizza from scratch? No? Well, you should! It is so simple and you will never want to order it for delivery again!

With only 6 ingredients, it is so simple to make!

Start out by adding the warm water to a bowl and mixing in the yeast. Allow this mixture to sit for about 5 minutes to allow the yeast to activate.

Add the rest of the ingredients and mix well.

Knead the dough on a floured surface for 5-6 minutes. Place dough in an oiled bowl and allow it to rise for 1-2 hours.

Roll the dough out into a circle shape and then crimp the outer edge of the dough to form a crust if desired. Poke holes with a fork across the dough to prevent it from bubbling up.

Bake at 350 degrees for 10 minutes. Add all of the toppings and then bake for another 10-15 minutes.

Serve and enjoy 🙂

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Ashton

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Easy Homemade Pizza Recipe

The easiest way to make pizza from the comfort of your own kitchen!

  • 2 1/2 Cups Flour
  • 1 Cup Warm Water
  • 1 TBSP Yeast
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 2 TBSP Olive Oil
  1. Start out by adding the warm water to a bowl and mixing in the yeast. Allow this mixture to sit for about 5 minutes to allow the yeast to activate.

  2. Add the rest of the ingredients and mix well.

  3. Knead the dough on a floured surface for 5-6 minutes.

  4. Place dough in an oiled bowl and allow it to rise for 1-2 hours.

  5. Roll the dough out into a circle shape and then crimp the outer edge of the dough to form a crust if desired. Poke holes with a fork across the dough to prevent it from bubbling up.

  6. Bake at 350 degrees for 10 minutes. Add all of the toppings and then bake for another 10-15 minutes.

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 two months I’ve lost almost 20 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!  

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

Air Fryer Beef and Cheese Taquitos

Continuing with my latest obsession- the Air Fryer… last night we made Beef and Cheese Taquitos along with Instant Pot Mexican Quinoa, and let me tell you, I have not seen my sons eat that fast in a very long time! They absolutely loved it!

If you’re new to the Air Fryer, it is the greatest kitchen appliance since the Instant Pot and I absolutely love pairing them up to make dinner! This is the one I use:

These taquitos turned out amazing and they are so simple to make! Feel free to use flour OR corn tortillas, whichever you prefer. We love flour tortillas!

Begin by browning the ground beef and seasoning with taco seasoning.

Fill each tortilla with 1-2 tablespoons of ground beef and top with cheese.

Roll tortilla up and secure with a toothpick. Continue until all of the taquitos are filled.

Preheat the Air fryer to 350 degrees for 3-5 minutes before adding the taquitos.

Cook for 10-12 minutes, turning the taquitos over halfway through.

Serve with a lime crema (sour cream with lime juice) and enjoy!

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Pin this recipe for later!!!

Ashton

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Air Fryer Beef and Cheese Taquitos

Crispy and flavor packed taquitos made in the Air Fryer!

  • 12 Flour or Corn Tortillas
  • 1 pound Ground beef (cooked and seasoned)
  • 1 1/2 cups Cheddar Cheese
  1. Brown the ground beef and season with taco seasoning.

  2. Fill each tortilla with 1-2 tablespoons of ground beef and top with cheese.

  3. Roll tortilla up and secure with a toothpick. Continue until all of the taquitos are filled.

  4. Preheat the Air fryer to 350 degrees for 3-5 minutes before adding the taquitos.

  5. Cook for 10-12 minutes, turning the taquitos over halfway through.

  6. Serve with lime crema and enjoy!

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 two months I’ve lost almost 20 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!

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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

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.

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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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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

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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