Mashed Potatoes

by admin

Ingredients

  • 4 – 5 Lbs potatoes peeled and quartered
  • 1 Stick Butter
  • 1 Cup Half & Half or Whole Milk
  • 1 Cup Water
  • ¼ Cup Sour Cream
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1 Tsp Onion Powder

Directions

  1. Place the potatoes and water in an Instant Pot. 
  2. Put the lid on, turn the valve to seal, then set the Instant Pot for manual high pressure for 10 minutes.
  3. When the timer goes off, release the pressure by turning the valve to vent. 
  4. Add the half & half, butter, sour cream, garlic powder, salt, black pepper and onion powder to the Instant Pot. Use a potato masher to mash the potatoes to desired consistency. You can add more milk if needed, one tablespoon at a time.
  5. Spoon the potatoes into a serving bowl. Top with additional pats of butter and sliced chives if desired.

admin

This post was posted in Sides, Vegtables

Instant Pot Italian Tri-Color Pasta Salad

by admin
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Instant Pot Tri-Color Italian Pasta Salad

Great pasta salad for any event.  

Ingredients

  • 12 Oz Tri-Color Pasta (Penne, Rotini, or any medium size pasta)
  • 4 Cups Water
  • 1 1/2 Cup Shaved Parmesan Cheese
  • 1/2 Cup Slicked Black Olives Fresh or canned
  • 1 TBSP Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/3 Cup Zesty Italian Dressing
  • 6 Oz Soppressata Cubbed (Can use other meat like salami or pepperoni))

Instructions

  1. Add Pasta to Instant Pot, then add water. Place lid on pot and seal.  Push “Pressure Cook” on high and set timer for 3 minutes.

  2. When cooking cycle completes perform a quick release.  Drain water from pasta then run the pasta under cold water to stop the cooking process.

  3. Add remaining ingredients and stir.  Try to cover the pasta with the dressing, then by stirring evenly incorporate the remainder of the ingredients.  Refrigerate and serve cold.

admin

This post was posted in Sides

Easiest Instant Pot Corn on the Cobb Ever

by admin

Ingredients

  • 1 – 10 Ears of Corn, husk removed, ends chopped off.
  • 2 Cups of Water

Directions

  1. Add 2 cups water to the Instant Pot
  2. Place the trivet in the Instant Pot
  3. Stack corn on top of the trivet
  4. Put lid on Instant Pot, Set valve to seal position, then Pressure Cook High for 2 minutes.
  5. When the cycle completes perform a quick release.
  6. Serve with butter & salt (or your favorite corn topping)

admin

This post was posted in Sides, Vegtables

Best Instant Pot Mac & Cheese

by admin

Ingredients

  • 2 1/2 cups dry macaroni noodles
  • 3 cups water
  • 1/2 tsp onion powder
  • 1 teaspoon dry mustard
  • 1/4 teaspoon seasoning salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 3 oz cream cheese (1/3rd cup)
  • 3/4 cup milk (divided)
  • 2 1/2 cups shredded sharp cheddar cheese
  • 2 tablespoons shredded parmesan cheese

Directions

  1. Add dry macaroni noodles, water, onion powder, dry mustard, seasoning salt, pepper and butter to the instant pot.
  2. Set timer for 6 minutes on high pressure.
  3. Release pressure once completed, there will be water in the bottom – do not drain.
  4. Stir in the cream cheese to melt. Add the 1/4 cup milk slowly until blended.
  5. Stir in the cheddar and parmesan cheese. Add the remaining 1/2 cup milk until the desired consistency is reached. You may not need the entire amount of milk.

admin

This post was posted in Sides