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!

Course Appetizer, Main Course
Cuisine Mexican
Keyword Air Fryer, air fryer recipes, Appetizer, Dinner, taquitos
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings
Author Ashton

Ingredients

  • 12 Flour or Corn Tortillas
  • 1 pound Ground beef cooked and seasoned
  • 1 1/2 cups Cheddar Cheese

Instructions

  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!

Struggling to reach your health goals? Click here!

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.

Course Main Course
Cuisine Italian
Keyword Dinner, instant pot, Instant Pot recipes, pressure cooker, pressure cooker recipes, pressure cooking
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 servings
Author Ashton- From Arvada With Love

Ingredients

  • 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

Instructions

  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!

Recipe Notes

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.

Course Main Course
Keyword instant pot, Instant Pot recipes, pasta
Servings 6 People
Author Ashton

Ingredients

  • 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 drained and chopped
  • 1 Cup Heavy Cream
  • 1 Cup Shredded Parmesan Cheese
  • 2 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instructions

  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! Struggling to reach your health goals? Click here! 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. 

Course Main Course
Cuisine Mexican
Keyword Dinner, Easy, enchiladas, instant pot, pressure cooker
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Author Ashton- From Arvada With Love

Ingredients

  • 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

Instructions

  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. 

Air Fryer Chicken Fajitas

Hey everyone!!,

Ok, have you jumped on the Air Fryer train yet? If you haven’t yet, now is your chance!!!!

I recently purchased one and I’m OBSESSED!!! I’ve been telling everyone that my Air Fryer is the perfect partner for my Instant Pot! Haha!

If you haven’t heard of the Instant Pot feel free to check out my opinions on them: https://fromarvadawithlove.com/2017/07/25/instant-pot-101-tips-tricks-and-must-have-accessories/

As for the air fryer, I love how it works! It is perfect for so many things, including these simple Air Fryer Chicken Fajitas. We also loved these 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.

These Chicken Fajitas only have 6 ingredients and are SO simple to make. Let’s get started!

Start by chopping the onion and bell peppers into strips, then mince the garlic. 

Slice chicken into strips and remove fat.

Toss Chicken with bell peppers, onions, garlic, olive oil and taco/fajita seasoning. 


Preheat Air Fryer at 375 degrees for at least 3 minutes before adding the chicken and fajita veggies.



Cook the chicken fajitas at 350 degrees for 20-25 minutes. Make sure to stir the food every 5 minutes to ensure that it cooks evenly. 

Serve in your favorite tortilla or try these homemade tortillas!

Top with your favorite toppings and enjoy!

Ashton

Pin this recipe on Pinterest!

Click Here to Follow me on Facebook!

Check out a few of my favorite Amazon products!

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. 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!

Struggling to reach your health goals? Click here!

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 Chicken Fajitas

Simple and delicious fajitas made in the Air Fryer! 

Course Main Course
Cuisine Mexican
Keyword Air Fryer, Chicken, Chicken Fajitas, Dinner, Easy, Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Ashton (From Arvada With Love)

Ingredients

  • 1 Pound Chicken Breasts
  • 1 Yellow Onion
  • 4 Cloves Garlic Minced
  • 3 Bell Peppers Your Choice of color
  • 2 TBSP Olive Oil
  • 2 TBSP Taco or Fajita Seasoning

Instructions

  1. Start by chopping the onion and bell peppers into strips, then mince the garlic. 

  2. Cut chicken into strips and remove fat. 

  3. Toss Chicken with bell peppers, onions, garlic, olive oil and taco/fajita seasoning. 

  4. Preheat Air Fryer at 375 degrees for at least 3 minutes before adding the food. 

  5. Cook the chicken fajitas at 350 degrees for 20-25 minutes. Make sure to stir the food every 5 minutes to ensure that it cooks evenly. 

  6. Serve in your favorite tortilla or try these homemade tortillas! Enjoy!

Sweet Potato and Chickpea Curry

I am so excited to share this amazing new recipe with you all! It’s always fun to try new flavors and this recipe is FULL of them. This Sweet potato and chickpea curry is vegan, kid friendly and easy on the wallet. 

Gather the ingredients and let’s get started! 

Start out by peeling and dicing the sweet potato and carrot, then dice the onion and mince the garlic. 

Heat up a large pan or dutch oven over medium heat. Add olive oil and allow it to heat up. Add diced onions and cook for 2-3 minutes until fragrant and translucent. Add garlic and cook for another 1-2 minutes.

Add the rest of the ingredients and bring to a simmer. Cover and cook on low/medium heat for 30 minutes.

Remove from heat, add cilantro and serve over your favorite kind of rice.

YUM! 

Enjoy! 

Ashton

Pin this recipe for later! 

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. 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, I can’t wait to talk to you!  

Struggling to reach your health goals? Click here! 

Check out a few of my favorite Amazon products!

Print Recipe
Sweet Potato and Chickpea Curry
A delicious, vegetarian dish packed full of nutritious ingredients.
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Instructions
  1. Peel and dice the sweet potato and carrot, then dice the onion and mince the garlic. 
  2. Heat up a large pan or dutch oven over medium heat. Add olive oil and allow it to heat up. Add diced onions and cook for 2-3 minutes until fragrant and translucent. Add garlic and cook for another 1-2 minutes.
  3. Add the rest of the ingredients and bring to a simmer. Cover and cook on low/medium heat for 30 minutes.
  4. Remove from heat, add cilantro and serve over your favorite kind of rice.
  5. *Note- you can substitute heavy cream for coconut milk.
Share this Recipe

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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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

Feel free to share! 

Pin it for later! 🙂
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Instant Pot Beef Stroganoff

IMG_6083

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.

FullSizeRender (43)FullSizeRender (44)IMG_6073

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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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

IMG_5794

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! 🙂

IMG_5776

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

FullSizeRender (28)

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.

IMG_5746

IMG_5780

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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.

IMG_5790

Top with sour cream and serve! Enjoy! 🙂

IMG_5791IMG_5793

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

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