Ingredients
- 1–2 tablespoons olive oil
- 1 onion, diced
- 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
- 1 can Fire Roasted diced tomatoes with juices (14.5 oz)
- 1 poblano pepper diced
- 2 lbs chicken thighs (boneless & skinless)
- 4 cups chicken stock
- 1/2 cup cilantro chopped
- 2 teaspoons salt, more to taste
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 tsp adobo sauce from canned chipotles
- juice from 1–2 limes
- 4 Corn tortilla strips cut into pieces
- Bag of tortilla strips (Or make your own with 6 tortillas cut into strips)
- Garnish with any or all of the following: tortilla strips, avocado, cilantro limes or anything you like.
Directions
- Set Instant Pot to Sauté normal then add onion and poblano. Cook for 2 minutes or until vegetables have softened
- Add Garlic and cook for 1 minute
- Add stock, tomatoes, cilantro, adobo sauce and seasoning then stir to combine.
- Add chicken
- Cut 4 tortillas into 1/4 inch strips and add them to the instant pot.
- Select manual setting; adjust pressure to high, and set time for 8 minutes.
- When finished cooking, perform a quick release.
- Remove chicken and shred, then add back into soup.
- For Home made tortilla strips brush tortillas with olive oil, then cut into 1/2 inch pieces and bake at 350 for 7-10 minutes.
- Garnish with tortilla strips, lime and serve.
Instant Pot Creamy Pumpkin Pasta
Ingredients
- 3 Cups Veg Broth
- 2 TB Olive Oil
- ½ Cup Ricotta Cheese
- ½ Cup Half & Half
- 1 Onion Diced
- 5 Cloves Garlic Minced
- ¾ Cup Pumpkin Purée
- 12 oz Fettuccini
- 1 Tsp Fresh Rosemary Minced
- 1 Tsp Fresh Sage
- ½ Tsp Salt
- ½ Tsp Pepper
- ¼ Tsp Nutmeg
- 1/8 Tsp Allspice
Directions
- Set Instant Pot to Sauté Medium then Add Olive Oil.
- Add Onions and cook until their translucent about 2-3minutes
- Add Garlic, Rosemary, Sage, Salt, Pepper, Nutmeg and Allspice
- Add ½ cup Pumpkin Purée and Vegetable Broth then stir until well combined
- Break Fettuccini in half and add to Instant Pot. Try to submerge all pasta under liquid. If you need to add additional water to cover pasta.
- Pressure Cook on High for 5 Minutes then Natural Release 1 minute
- Add Half & Half then ¼ Cup Pumpkin Purée and stir
- Let stand for 1 to 2 minutes and garnish with parsley (Optional)
Fast and Delicious Bow Tie Pasta with Peas & Cream
Ingredients
- 1 teaspoon olive oil
- 2 cup frozen peas
- 4 cups dry farfalle (bow tie)
- ½ onion, chopped
- 2 cups chicken stock
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ freshly ground pepper
- ½ cup cream
- 2 tablespoons unsalted butter
- 2/3rd cup parmesan
- ¼ teaspoon lemon juice (optional)
Directions
- Turn on “Sauté” function. Add oil and onion then cook until onions are translucent.
- Add chicken stock, pasta, garlic powder and salt & pepper.
- Set Instant Pot to “Manual” for 5 minutes. Turn valve to Seal. When the timer goes off, turn valve to Vent to Quick release the pressure.
- Add butter, cream, parmesan, and peas, then stir until cheese is melted. If the sauce appears thin, let set for 5 minutes, it will thicken.
- Optional – Add lemon juice for a more tart and acidic flavor this helps break up the richness
Instant Pot Creamy Tomato Pasta
Ingredients
- 1 Cup Onion Diced Or 1 TBS Onion Powder
- ½ Tsp Garlic Minced or 1 Tsp Garlic Powder
- 1 TBS Olive Oil
- 2 TBS Unsalted Butter
- 2/3 Cup Parmesan Cheese
- ½ Cup Cream Or Milk
- ½ Tsp Oregano
- ½ Tsp Salt
- ¼ Tsp Black Pepper
- 3 Cups Penne Pasta
- 2 Cups Chicken Stock Or 2 Cups water
- 1 28 oz can crushed tomatoes
Directions
- Set Instant pot on sauté function.
- Pour olive oil in the instant pot and sauté onion for 2 minutes until soft, then add garlic and sauté for 30 seconds stirring frequently.
- Add tomatoes, pasta, stock and seasoning.
- Pressure cook on “High” for 4 minutes (5 minutes if you like softer pasta)
- Add butter, cream and Parmesan then stir until cheese is melted. If the sauce appears thin, let set for 5 minutes, it will thicken.
- Quick release and let cool.
Delicious Instant Pot Pasta with Tomatoes
Ingredients
- 1 Cup Onion Diced Or 1 TBS Onion Powder
- 1 Tsp Garlic Minced or 1 Tsp Garlic Powder
- 1 TBS Olive Oil
- ½ Tsp Oregano
- ½ Tsp Salt
- ¼ Tsp Black Pepper
- 3 Cups Spiral Pasta (Rotini)
- 2 Cups Chicken Stock Or 2 Cups water
- 2 14.5 Oz cans diced tomato
Directions
- Set Instant pot on sauté function.
- Pour olive oil in the instant pot and sauté onion for 2 minutes until soft, then add garlic and sauté for 30 seconds stirring frequently.
- Add tomatoes, pasta, stock and seasoning.
- Pressure cook on “High” for 4 minutes.
- Quick release and let cool.
- Serve with Parmesan cheese.
Butternut Squash Risotto Recipe
If you like risotto you are going to love this fall twist on an Italian classic. Our Instant Pot Butternut Squash Risotto Recipe is creamy, cheesy, with the sweet and nutty flavor of butternut squash. Risotto is one of our favorite dishes to make, but making it from scratch on the stove top is so labor intensive. For those of you who don’t know making risotto on the stove top involves adding stock one ladle at a time and continually stirring (here is a link to a stove top recipe for those so inclined). The process is labor intensive, tedious and time consuming, all of these reasons make it a a deal breaker for many at-home cooks.
The Instant Pot allows you to make delicious risotto without all of that effort. We also incorporated butternut squash and a little rosemary into our dish to create some complex layers of flavor and additional texture. The rosemary gives a subtle earthy flavor to the risotto that aligns with the fall theme of the dish and breaks up some of the richness. Butternut squash also delightfully compliments the parmesan cheese and adds some texture to the otherwise smooth dish.
Enjoy this dish on a week night or use it to impress guests next time you have company over. Double the recipe and freeze the extras for up to 2 months.
Best Instant Pot Butternut Squash Risotto
Our Instant Pot Butternut Squash Risotto is creamy, cheesy, with the sweet and nutty flavor of butternut squash. You to make delicious risotto without all the effort that it takes on the stove top, plus we incorporated butternut squash and a little rosemary into our dish for a fun fall twist on an Italian classic.
Ingredients
- 2 TBSP Olive Oil
- 5 TBSP Butter Unsalted
- 1/2 Cup Shallot
- 1 1/2 Cup Aborio Rice
- 28 Oz Chicken Stock Low Sodium
- 3 Cups Butternut Squash Cubed
- 1 Tsp Kosher Salt
- 1 Tsp Rosemary Minced
- 1 Tsp Thyme
- 1 Cup Water
- 1 Tsp Lemon Juice
- 1/2 Cup Parmesan Cheese
- 2 TBSP Parsley Chopped (Optional)
Instructions
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Turn on Sauté function and add 3 TBSP butter and oil
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Add shallot and soften 2-3 minutes
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Next add the rice and stir to coat the rice completely
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Once the rice is coated, add stock, butternut squash, salt, rosemary, thyme, lemon juice and water.
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Use "Pressure Cook" (manual) high for 12 minutes. My pot took about 7-8 minutes to pressurize so factor that into the cook time.
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When the cycle is completed use a quick release.
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Stir in Parmesan cheese.
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Serve and garnish with parsley.
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