Instant Pot Collard Greens

December 29, 2021 by

I’ve fiddled with many ways of cooking collard greens and this is by far the easiest and my favorite.
After all, everything is literally dumped in the pot. No sautéing in steps, no watching a pot stirring, just dump it in your instant pot, turn it on and wait!

When I compared this method with sautéing in steps I found no real difference in taste or quality so why bother?

This may be a popular new years dish but I love it year round. Leftovers make a great healthy lunch and taste even better.

Serving with black eyed peas is a classic for a reason but they are good with so many dishes!

Filed Under: Instant Pot (Pressure Cooking), Side Dishes Tagged With: , , , , ,

Instant Pot Beef Pho

January 15, 2021 by

Pho is a great family dinner. We set our big turntable on the table with bowls of add ins and let each person choose what they put in their soup bowl and I ladle the hot broth over each bowl. No complaints since each person picks what they put in theirs!

By using a pressure cooker you can make pho in a short amount of time and infuse with lots of flavor. One of my favorite Asian ingredients is red pepper powder (if you don’t have an Asian market near you I found this similar one on Amazon). It adds a lot of flavor but it isn’t incredibly hot so even my kids can tolerate it.

Since everything is strained you don’t need to worry about knife cuts, just roughly chop and toss in. And the add ins can be adapted to whatever your family likes! You could even make a chicken broth instead of beef using chicken bones. This recipe is adapted from Alton Brown and the original recipe added a pound of chicken wings to the broth ingredients but we were happy with it this way.

Filed Under: Asian, Instant Pot (Pressure Cooking), Soups / Stews

Instant Pot Split Pea Soup

January 4, 2021 by

Rainy days and Holiday exhaustion mean soup days here. Split pea soup is one of my favorites. If you don’t have an Instant pot I have my regular version here, which is very similar, but pressure cooking makes it much faster and super simple.
Everything is dumped in the IP, there is no need to pre sauté vegetables. If you like you can puree the soup afterwards (minus the ham) but I like it with some texture. My butcher always has smoked ham hocks but you could definitely make this without a ham hock. Just replace the water with a stock. You can even make it vegan by using vegetable broth. If you are using a ham hock there is no need to use stock as the ham hock becomes ham stock.

Filed Under: Instant Pot (Pressure Cooking), Meatless Main Dishes, Soups / Stews Tagged With: , , ,

Slow Cooker French Dip Sandwiches

April 16, 2020 by

In case you haven’t made those hoagie buns yet… this is the perfect reason to! I’ve tried making this in the instant pot as well but honestly it really is better in the slow cooker. Some things are just better cooked low and slow. I think roast is one of those things. Besides, then your house will smell amazing all day!

If you don’t have star anise you can leave it out but add it if you can! I promise it won’t make the broth taste like licorice. But it will make it delicious! By the end of the meal everyone is usually drinking the broth, it’s so good!

Sometimes I serve these with pickled pepper rings or pepperoncinis as well.

Filed Under: Instant Pot (Pressure Cooking), Sandwiches / Wraps, Slow Cooker Tagged With: , , ,

Instant Pot Celery Soup

November 6, 2019 by

This soup is in the comfort food category for me.  It’s so crazy easy and if you’re feeling under the weather it’s the perfect perk up.
This time of year I love getting the huge bunches of celery from the farmers market.  They are usually big enough that I can cut off the top half for a batch of this soup and the bottom half is still about the size of what you normally buy in the grocery store.  I’ll store that in the fridge for other uses.
The leaves have alot of flavor as well so don’t forget to leave them in as well.

As you can see it makes for a pretty packed instant pot.   I just fill the pot with the bones and celery then pour in as much water as fits.
Normally I strain stock and make a second batch but for this I just give it one go.  This makes for a super flavorful and nutritious stock.
You can freeze this in freezer containers and heat as needed when you have a flu or cold.  And if you get one you’ll be so glad you made some of this and stocked the freezer! And if not, well, it’s still delicious!
And PS. Yes, I totally buy the rotisserie chicken at Costco.  Shred the chicken for another use and use the bones for this!

INSTANT POT CELERY SOUP

bones from 1 chicken (I use the bones from a rotisserie chicken)
1 head of celery, about 2 quarts, cut to fit instant pot
Sesame oil to taste
Soy Sauce to taste
red pepper flakes, if desired

Place the bones and celery in the inner pot of your instant pot.  Add as much water as fits in your pot.
Cook on high pressure for 60 minutes.  Use quick or natural pressure release. Strain and season with sesame oil and soy sauce.

Serve plain or serve as you would ramen or pho.  We like to each make our own bowl with what we like then we pour the super hot broth over everything.
Some of our favorite add ins:
Potstickers
Wontons
Ramen Noodles
Shredded Chicken
Shredded Cabbage
Shredded Carrots
Sliced green onions

 

Filed Under: Instant Pot (Pressure Cooking), Soups / Stews

Instant Pot (or not) Porcupine Balls

September 30, 2019 by

Porcupine balls are definitely in the top 10 meals that remind me of childhood.  They were my oldest sister’s favorite meal and I remember my Mom always made sure to make them for her birthday or when she was home visiting from college.  My Mom always made them using tomato soup for the sauce and while they were always good she agrees my homemade sauce just makes them so much better.  These are so good for blustery fall days.  I usually serve them with extra rice or potatoes and green beans.
I think using the instant pot makes them even better but they will be great cooked in a slow cooker or oven if you don’t have one.
And if porcupine balls isn’t a comfort food for you after you try them they just might be!


INSTANT POT (OR NOT) PORCUPINE BALLS with homemade sauce!

For the porcupine balls:
2 pounds lean ground beef (or 1 pound each ground beef and pork)
1 cup white rice
1 teaspoon celery salt (or kosher salt if you don’t have this)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 eggs

For the sauce*:
2 (16 oz) cans tomato sauce
1/2 cup brown sugar
2 Tablespoons worcestershire
1 Tablespoon apple cider vinegar
1 cup water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper

Combine all the porcupine ingredients in a large bowl until well combined.
Use a 1/4 cup measuring cup or scoop to make balls.  Place in the instant pot.
Whisk all the sauce ingredients together in same bowl and pour over the porcupine balls.
Cook on high pressure for 20 minutes and use natural pressure release for 15 minutes.

*Alternatively, you can use 2 cans tomato soup concentrate mixed with 2 cans water and 2 Tablespoons worcestershire sauce.
SLOW COOKER DIRECTIONS: Make as directed above but place in a slow cooker.  Cook on high 3-4 hours or low 6-7 hours.  I find that not all slow cookers cook at a consistent temperature across the board, so leave extra time and put on warm if they are finished early.
OVEN DIRECTIONS: Place in a large casserole with a well fitting lid (or seal well with foil).  Bake at 375 degrees for 45 minutes then uncover and cook an additional 15-20 minutes.

Filed Under: Beef, Instant Pot (Pressure Cooking), Slow Cooker

Instant Pot Chili

November 29, 2018 by


Winter is here! While I love slow cooked food, especially in the winter, sometimes I break out my instant pot to make things happen fast!
Chili is a perfect use for the instant pot if you don’t have hours and hours to simmer it.  You can even use uncooked, unsoaked beans!
A couple of tips:
1. Never add salt to uncooked beans as it inhibits them from fully softening.  Season after they are cooked.
2. If you want more flavor than spice, try ancho chili powder.  It adds a deeper flavor without all the heat.  If you want more spice, increase the chipotle powder. Chili is really only as good as the spices you use.  While I used to buy mine only from Penzey’s spices I have converted to Savory Spice Shop.  If you have a local storefront I highly recommend going, it is a feast for the senses! They still store in glass jars which is better for retaining spices flavor and quality.  I don’t get into the city often though so I use their website a lot.
3. You can use any ground meat.  Half beef and pork is my favorite and has great flavor but turkey or chicken would work as well.

INSTANT POT CHILI
1 large onion, chopped
1 pound ground beef
1 pound ground pork
3 garlic cloves, minced
1 cup dried pinto beans (approx 1/2 pound)
3 (14.5 oz) cans diced tomatoes
2 cups beef broth
1/2 cup water
2 Tablespoons smoked paprika
1/2 tsp chipotle powder (increase for a spicy chili)
1 tsp ancho powder
1 Tablespoon cumin
1 Tablespoon dried oregano

Dump everything in instant pot.
Cook on high pressure for 40 minutes, natural pressure release for 15 minutes.
Break up meat and stir well to combine.
Season with salt and pepper to taste.

Serving ideas: Shredded cheddar cheese, corn chips, sliced green onions, sour cream, lime wedges, cilantro, Serve with baked potatoes or cornbread for bigger appetites. 

Filed Under: Beef, Instant Pot (Pressure Cooking), Pork

Instant Pot Taco Meat with Beans

September 14, 2018 by


I’m going to let you in on a little secret.  Even if you don’t love beans, you’ll probably love this.  How do I know? Because my hubby despises beans and yet this is one of his favorite meals!  I have made several recipes over the years with beans he likes but this one takes the taco cake.
I basically took my instant pot taco meat recipe and added dry beans to it and upped the cook time for the beans.  I also increased the seasonings.  If you would rather you can sub out the spices and salt for your favorite taco seasoning blend too.  I just always do my own since we don’t like super spicy or salty.
Normally you don’t want to add salt before cooking dry beans as it can inhibit their ability to completely soften.  This is a small amount though and I haven’t had any issues.  If it isn’t salty enough for you just adjust seasonings after cooking.   I usually use a super lean ground beef but have made this with ground chicken and turkey with good results too.
We use this mixture for tacos, burritos, tostadas, taco salad, nachos…. I usually serve half for dinner and freeze the remaining half for another meal.  Beans are a great way to extend your protein without making your family feel like you’re going vegetarian.  They are inexpensive and healthy and with an instant pot they cook up in no time!  Now go forth and TACO NIGHT!

INSTANT POT TACO MEAT WITH BEANS

2 lbs ground meat (beef, chicken, or turkey) Frozen is fine too!
2 cups beef stock (or chicken or vegetable)
1 cup water
1/2 lb dry pinto beans (approx 1 cup)
1 Tablespoon smoked paprika
1 Tablespoon cumin powder
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons kosher salt
2 teaspoons ancho chili powder
1 tsp chipotle powder (more for spicier)

Place frozen meat and beans in instant pot, sprinkle on spices and pour in stock and water.
Cook for 40 minutes on high pressure then use quick pressure release.
Turn Instant Pot on Saute function and mash beef and beans with a potato masher to break up.
Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide half the mixture into the shells.
Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
Add shredded lettuce, salsa, and sour cream and taco night is ready!

Filed Under: Beef, Instant Pot (Pressure Cooking), Mexican

Perfect Instant Pot Hard Boiled Eggs

April 10, 2017 by

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I’ve tried too many versions of Instant Pot hard boiled eggs to count.  But this is definitely the best in my opinion.  By using low pressure the whites stay more tender, the yolks are still perfectly cooked without a dark ring (which indicates overcooking). Cooking on high pressure for 8 minutes works well also, but the low pressure is definitely better.  And the best part? Pressure cooked eggs are unbelievable easy to peel! I always make a lot of deviled eggs for our family holidays and every time I am immensely annoyed peeling all the eggs and how tedious it is.  Not anymore!

Perfect Instant Pot Hard Boiled Eggs

Eggs, how every many you want
1 cup cold water

Place a steamer basket in the instant pot and pour the water in as well.  Place the eggs in the basket, making sure the eggs are not in the water.
Cook on low pressure for 12 minutes, then quickly release the pressure.
As soon as the pressure drops, open the lid and place the eggs in ice water to stop the cooking.
Remove after about 5 minutes when eggs are cool and peel or refrigerate and peel later.

Filed Under: Easter, Instant Pot (Pressure Cooking)

Instant Pot Taco Meat

January 26, 2017 by

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My hubby loves few things more than tacos.  He’s a dragon at heart.  Just like them, he can’t stomach spicy foods too.  (Have you read Dragons Love Tacos? One of my kids favorite books!)
This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen.  But it does save energy.  I can throw it in and leave it while it cooks, then simmers.  The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
And if you have a favorite taco seasoning you could use that instead of all the spices.  But this is just how we love it!

Check out my other version with beans here! 

INSTANT POT TACO MEAT
2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
2 cups beef stock (or chicken or vegetable)
2 tsp paprika
2 tsp cumin
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp ancho chili powder
1/2 tsp chipotle powder (more for spicier)

Place frozen meat in instant pot, sprinkle on spices and pour in stock.

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Cook for 25 minutes on high pressure then use quick pressure release.

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Turn Instant Pot on Saute function and mash beef with a potato masher to break up.

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Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

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For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
Add shredded lettuce, salsa, and sour cream and taco night is ready!

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Filed Under: Beef, Chicken / Turkey, Instant Pot (Pressure Cooking), Mexican