Instant Pot Taco Pie

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

Drumroll please….

TACO PIE! YUM!

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

Which Instant Pot is Best?

Instant Pot 101

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

 

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

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

Spread refried beans onto tortilla.

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

Top with olives and cheese.

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

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

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

Cut the taco pie and serve with your favorite toppings.

Serve with Instant Pot Mexican Rice and Instant Pot Refried Beans

Enjoy!

Ashton

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

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Instant Pot Creamy Chicken Noodle Soup

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

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

Which Instant Pot is best?

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

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

Dice two chicken breasts and season with salt and pepper.

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

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

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

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

To make the slurry: 

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

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

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

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

Serve and enjoy! 🙂

Feel free to share this recipe with your friends!

https://www.pinterest.com/pin/13933080080964831/

Follow me on Facebook for new recipes daily!

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

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 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

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 Jambalaya

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Just when I think I couldn’t love my Instant Pot anymore, I pull together a recipe like this Jambalaya and fall in love all over again! This is a simple, cajun recipe adjusted for 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?

This recipe calls for Creole Seasoning, and if you have trouble finding it in the grocery store like I did, you can easily make your own. You probably have all of the ingredients on hand! Click here for a simple recipe: How to make Creole Seasoning. Easy!

Once you’ve made your Creole Seasoning, grab the rest of your ingredients and get ready for a flavorful dish! 🙂

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Feel free to add shrimp or crawfish to this dish, I decided to stick with smoked sausage (instead of Andouille sausage) and chicken. The smoked sausage isn’t as spicy, and I have little mouths to feed! 🙂

Start out by chopping the onion, garlic, bell peppers, celery and tomatoes and set aside.

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Slice the chicken and sausage. Turn the Instant Pot to Sauté mode and allow it to heat up before adding the olive oil. Add the sausage and chicken and cook for 2-3 minutes.

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Add the onion, garlic, bell peppers, tomatoes and celery and cook for another 3-4 minutes.

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Add the seasonings, soy sauce, Worcestershire sauce, chicken broth and rice and stir. (If you’re adding shrimp or crawfish, remove the tails and add them now.)

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

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Stir and enjoy! YUM!

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Feel free to share!

Tools Needed: 

Instant Pot

Instant Pot Jambalaya

  • Servings: 6
  • Difficulty: Easy
  • Print

An Instant Pot recipe for this delicious Southern dish!.


Credit: fromarvadawithlove.com

Ingredients

-1 12oz package of Andouille or Smoked sausage sliced

-1-2 Chicken breasts diced

-1 Onion diced

-4 cloves Garlic minced

-1 red bell pepper diced

-1 green bell pepper diced

-2 cups diced tomato or 1 can diced tomatoes

-3 celery stalks sliced

-2 cups white rice

-3 cups chicken broth

-2 TBSP olive oil

-1 TBSP soy sauce

-1 TBSP Worcestershire sauce

-1 tsp Creole seasoning

-1/2 tsp Cajun seasoning

-1/2 tsp Salt

**OPTIONAL- 1-2 Cups of shrimp or craw fish

Directions

1.Chop the bell peppers, onion, garlic, celery and tomatoes and set aside.

2.Slice the sausage and chicken.

3.Turn the Instant Pot to Sauté mode and allow it to heat up before adding the olive oil. Add the sausage and chicken and cook for 2-3 minutes.

4.Add the onion, garlic, bell peppers, tomatoes and celery and cook for another 3-4 minutes.

5.Add the seasonings, soy sauce, Worcestershire sauce, chicken broth and rice and stir. (If you’re adding shrimp or craw fish, remove the tails and add them now.)

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

7.Stir and 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

 

Easy Hard Boiled Eggs- Instant Pot

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One of the first things that I recommend new Instant Pot owners make is Hard boiled eggs. They’re SO simple and they peel so easily!

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

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

Which Instant Pot is best?

There are a few different methods for making eggs in the Instant Pot, and you’ll discover what works best for you! I’ve found that what’s called the “5-5-5 method” works the best, but the “6-6-6- method” works as well.

What does that mean?? It means, you cook the eggs on HIGH pressure for 5 minutes, then when the timer  goes off, allow the pressure to release naturally for  5 minutes before releasing the rest of the pressure. THEN put the eggs into an ice bath for another  minutes. After that, you  can peel your eggs and you’ll see how easily the shells slide off.

If you notice your eggs aren’t cooked, you can try the 6-6-6 method exactly the same way, just adding an extra minute to each step.

Simple enough right?

Here we go.

Grab some eggs. As many as you want. I’ve done 18 at a time before. 🙂

For this recipe you can use the trivet that came with the Instant Pot, or you can use a steamer basket. Both will work perfectly!

Add 1 Cup of water to the Instant Pot. Then place the trivet in the bottom. Stack the eggs on top of the trivet. Close the Instant Pot and turn the venting knob to sealing. Cook the eggs on HIGH pressure for 5 minutes, then when the timer  goes off, allow the pressure to release naturally for  5 minutes before releasing the rest of the pressure.

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Next, carefully lift the Instant Pot inner pot out and carry it to the sink using a towel or Instant Pot mitts. Fill with water and ice and leave the eggs to cool for at least 5 minutes.

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Now you can peel your eggs, and watch how easily the shells slide off!

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Look at that! 🙂

Beautiful!

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YUM! Enjoy 🙂

Tools Needed:

Instant Pot

Trivet or Steamer Basket

Instant Pot Mitts

Share with your Instant Pot friends! 🙂

Instant Pot Hard Boiled Eggs

  • Servings: 6-12
  • Difficulty: Easy
  • Print


Credit: fromarvadawithlove.com

Ingredients

-Eggs, you can cook as many as you want at a time.

-1 Cup water

Directions

  1. Add 1 Cup of water to the Instant Pot.
  2. Add Trivet to Instant Pot and Stack eggs on the trivet.
  3. Close the lid, turn the knob to sealing and cook on HIGH pressure for 5 minutes. When the timer goes off, allow the pressure to release for another 5 minutes before releasing the rest of the pressure.
  4. Put the eggs into an ice bath for at least 5 minutes. Peel and eat!

 

That’s it!

 

Enjoy!

Ashton

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