Instant Pot Red Velvet Cake with Cream Cheese Frosting

by admin

Ingredients Red Velvet Cake

  • 2 cup self-rising flour
  • 3 Tbsp. cocoa powder
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 1 oz. red food coloring

Ingredients Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Directions Red Velvet Cake

  1. In a large mixing bowl combine flour, cocoa powder, and salt, then mix until fully combined.
  2. In a separate mixing bowl add sugar and butter. Using a hand mixer, blend them together until light and fluffy. Then add eggs, vanilla, and vinegar and blend until fully incorporated.  Next Add red food coloring and mix until it is full incorporated.
  3. Add the dry ingredients into bowl with wet ingredients then mix just until fully combined for 30 seconds on low speed. Be careful to not over mix.  Mix by hand if necessary
  4. Use a spring form pan (7 inch) or cake pan (7 inch).  Spray with nonstick cooking spray. Pour batter into pan and cover with aluminum foil.
  5. Place trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet, Pressure cook on high pressure for 75 minutes. Once cook time is complete perform a 10 minute natural release.
  6. Let cool for 15 minutes before removing cake. Then, once pan is warm to touch, push out cake to a cooling rack and let cool completely before icing.

Directions Cream Cheese Icing

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar.
  2. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

admin

This post was posted in Dessert

Instant Pot Dark Chocolate Covered Strawberries

by admin

Ingredients

  • 2 dozen large strawberries
  • 1 Tsp of Coconut Oil or Shortening
  • 1 Cup of Dark Chocolate Chips
  • Topping – Crushed Peanuts, Coconut Flakes, Crushed Pretzels

Directions

  1. Add 1.5 cups of water to the Instant Pot liner. Place a glass bowl or metal bowl on top of the Instant Pot – make sure the bowl fits inside the pot with the top of the bowl above the liner like a traditional double boiler.
  2. Set Instant Pot to Saute low.
  3. Place coconut oil and chocolate chips in the bowl.
  4. Stir chocolate, the mixture should be smooth.
  5. After the chocolate is smooth, press cancel and then hit the keep warm button.
  6. Dip strawberries in chocolate, covering almost to the stem. Place covered strawberries on a parchment paper lined baking sheet.
  7. If you want to add any toppings to the Strawberries do so now.
  8. Place berries in the fridge for 15 minutes to allow chocolate to harden before serving. These will keep in the refrigerator for 1-2 days or the freezer for 2 months.

admin

This post was posted in Dessert

Decadent Instant Pot Cheese Cake

by admin

Ingredients Crust (Baked)

  • 10 (120g) graham crackers, finely ground
  • 3 – 4 tablespoons (42g – 56g) unsalted butter, melted
  • A pinch sea salt
  • 2 teaspoons – 1 1/2 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)
  • ¼ cup (32g) all-purpose flour (For blind-bake crust)

Cheese Cake Batter

  • 16 ounces (454g) Philadelphia cream cheese, room temperature
  • 2 large eggs, room temperature
  • 2/3 cup (133g) white sugar
  • 1/2 cup (120g) sour cream, room temperature
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons (10ml) vanilla extract
  • 2 pinches sea salt

Directions Crust

  1. Finely ground the graham crackers with a food processor or in a zip lock back and a rolling pin
  2. In a small mixing bowl, mix finely ground graham crackers, sea salt, brown sugar together with a fork.
  3. Mix in flour with graham crackers
  4. Mix in melted unsalted butter until the mixture sticks together.
  5. Line pan with parchment paper.
  6. Pour in the crumb mixture and press down with a flat round object (small ramekin, measuring cup, etc.)
  7. Heat oven to 325 degrees and bake crust for 15 minutes OR Freeze crust for 20 Minutes.

Directions Cheesecake Batter

  1. Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.  
  2. In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed. 
  3. Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). 
  4. Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).
  5. Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.
  6. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
  7. Pour cream cheese batter into the cheesecake pan.
  8. Tap cheesecake pan against the counter to let the air bubbles rise to the surface. Then Burst the air bubbles with a toothpick or fork.
  9. Add 1 Cup cold water
  10. Cover with cheese cake with tin foil and leave some space between the top of the pan and the high point of the tinfoil.
  11. Place cheese cake on rack and lower it into the Instant Pot.
  12. Pressure Cook 31 minutes then natural release 6 minutes
  13. Allow cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker.
  14. After cooling for 60 minutes, carefully run a thin paring knife between the sidewall.
  15. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight). Remove pan.
  16. Serve as is or with your favorite toppings

admin

This post was posted in Dessert

Bacon Beer Cheese Soup in the Instant Pot

by admin

Ingredients

  • 8 slices of bacon
  • 3 Tbsp unsalted butter
  • 1/2 cup diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/3 cup all-purpose flour
  • 3 cups chicken stock
  • 12 ounce bottle beer, Guinness
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon cayenne pepper
  • 4 cups grated, white cheddar cheese (use good cheese)
  • 1 cup whole milk

Directions

  1. Set Instant Pot to Sauté normal let it come to temperature.
  2. Cut bacon into 1/2 inch squares then cook until crispy.
  3. Remove bacon with a slotted spoon to a paper towel to drain, leaving the bacon grease in the bottom of the pot.
  4. Add butter and when melted, add the onions, celery and carrots. Stir and cook until the vegetables are softened, about 2 minutes.
  5. Add the flour and stir constantly until the vegetables are coated.
  6. Add the chicken stock, scraping the bottom of the pot to make sure to remove any bits that stuck to the bottom of the pot.
  7. Add salt, pepper, mustard powder, and cayenne. Stir to thoroughly combine. Add beer and stir.
  8. Apply the lid and place the knob in the sealing position. Pressure cook/manual on high for 5 minutes.
  9. When cooking cycle is complete perform a quick release.
  10. Gradually add the cheese 1/4 cup at a time and allow to melt before adding more.
  11. Use an immersion blender to puree the soup until smooth.
  12. Stir in the milk, and add additional seasonings per taste.
  13. To each bowl add bacon bits for a topping.

admin

This post was posted in Lunch, Pork, Soup

My Favorite Instant Pot Chicken Tortilla Soup

by admin

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

  1. Set Instant Pot to Sauté normal then add onion and poblano. Cook for 2 minutes or until vegetables have softened
  2. Add Garlic and cook for 1 minute
  3. Add stock, tomatoes, cilantro, adobo sauce and seasoning then stir to combine.
  4. Add chicken
  5. Cut 4 tortillas into 1/4 inch strips and add them to the instant pot.
  6. Select manual setting; adjust pressure to high, and set time for 8 minutes.
  7. When finished cooking, perform a quick release.
  8. Remove chicken and shred, then add back into soup.
  9. 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.
  10. Garnish with tortilla strips, lime and serve.

admin

This post was posted in Lunch, Pasta, Soup

Low Calorie Instant Pot Turkey Breast

by admin

Ingredients

  • 2 lb Boneless Turkey Breast (Turkey London broil or tenderloin will work)
  • 1TB Olive Oil
  • ½ Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • ½ Tsp Onion Powder
  • ½ Tsp Thyme (Dried)
  • ½ Tsp Sage (Dried)
  • ½ Tsp Rosemary  (Dried)
  • ½ Tsp Parsley  (Dried)
  • ½ Tsp Paprika
  • ½ Tsp Basil (Dried)
  • 1 Cup chicken stock
  • 1 Onion cut in half and peeled.
  • 4-5 cloves garlic peeled

Directions

  1. Place olive oil and all spices together and mix well to create a paste.
  2. Rub spices and oil over turkey breast.
  3. Add stock, onion and garlic.
  4. Place trivet in instant pot
  5. Lay turkey on top of trivet (if necessary cut in half to fit into instant pot).
  6. Use Poultry setting and cook 8 Minutes, then when the cycle completes perform a 2 minute natural release.
  7. Rest Turkey for 10 minutes then slice and serve.
  8. Optional – Create a sauce with the liquid remaining in the pot.

admin

This post was posted in Dinner

Healthy Instant Pot Bean Burritos

by admin

Ingredients

  • 1 Tsp Olive oil or Cooking Spray of choice
  • 1 Onion Diced (1.25-ounce) package taco seasoning
  • 1 Red Pepper Diced
  • 2 Tsp Minced Garlic
  • 1 Cup Kale Chopped
  • 1 cup Vegetable Stock / Chicken Stock
  • 1 (15-ounce) can corn kernels, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup salsa, homemade or store-bought
  • 1 (4.5-ounce) chopped green chilies
  • 1 cup Brown Rice rice
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 cup shredded Mexican blend cheese (Optional)
  • Garnish is optional but you could use cilantro leaves, avocado, salsa, onion, lime, sour cream, jalapeno etc.

Directions

  1. Set Instant Pot to Sauté normal let it come to temperature. Add oil or spray then add onion and red pepper. Cook for 2 minutes or until vegetables have softened.
  2. Add Garlic and cook for 1 minute
  3. Add stock and seasoning then stir to combine.
  4. Stir in corn, Kale black beans, salsa and green chilies.
  5. Sprinkle rice on top and do not stir.
  6. Select manual setting; adjust pressure to high, and set time for 15 minutes.
  7. When finished cooking, perform a quick release.
  8. OPTIONAL – Stir in cheese until melted, about 1 minute.
  9. Garnish (OPTIONAL).
  10. Next assemble your burrito, fold over two sides and then roll burrito.

NOTE – If you are freezing your burrito wait until filling has completely cooled. Avoid adding in any garnish that might have too much liquid. Roll Burrito and wrap in tin foil, place in a freezer bag and then freeze. When you want to eat remove the tin foil and microwave for 2 minutes.

admin

This post was posted in Dessert, Lunch

Worlds Best Instant Pot White Chicken Chili          

by admin

Ingredients

  • 1 ½ lbs boneless chicken thighs
  • 2 15 ounce can Great Northern Beans, rinsed and drained
  • 4 ounce can Green chilies, chopped
  • 1 small onion, chopped
  • 1 green pepper
  • 3 cloves garlic, chopped
  • 4 cups chicken broth
  • Juice of 1/2 lime
  • 1 cup sour cream
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon coriander
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon adobo
  • 2TB olive oil

Instructions

  1. Season chicken with adobo
  2. Turn on “Sauté” function.  Add oil, when it is hot add chicken and brown 2 minutes on each side.  Remove and set aside
  3. Add onion, garlic and green pepper then sauté for 2- 3 minutes.
  4. Add the cumin, salt, cayenne pepper and coriander.
  5. Drain and rinse the can of Great Northern Beans. Dump the beans into the Instant Pot.
  6. Open the can of chopped green chilies and add to the Instant Pot. Do not drain.
  7. Add chicken thighs back into the pot.
  8. Add in the chicken broth, and lime juice. Give it a good stir to mix everything together.
  9. Place the lid on the Instant Pot and lock it in place. Make sure your knob is set to the sealing position.
  10. Press the Pressure Cook button on the Instant Pot. Make sure your Instant Pot is set to High Pressure. The display screen will show 12 minutes.
  11. When the timer is finished perform a quick release.
  12. Open the lid and remove the chicken.
  13. Using a potato masher or an immersion blender mash or blend ¼ to half the beans.  We want to keep most of the beans in tact but thicken the chili.
  14. Add the sour cream and stir.
  15. Shred the chicken and add it back to the pot.
  16. Garnish with cilantro and serve.

admin

This post was posted in Chicken, Dinner, Lunch, Soup

The Best Instant Pot 3 Bean Vegan Chili

by admin

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 small white onion, chopped
  • 1 large poblano pepper, chopped
  • 1 jalapeno, diced and seeds removed (for less spicy variation)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can Great Northern Beans or Pinto beans
  • 1 15 oz can Kidney Beans
  • 2 14.5 oz can diced tomatoes with chilies
  • 1 can corn drained
  • 2 cup Vegtable stock or water

Directions

  1. Select the sauté function on your instant pot and let it heat up for a minute or two. Add olive oil to coat pot.
  2. Add onion, garlic, and both peppers. Stir and sauté for 3 minutes, or until veggies are softened.
  3. Toss in all the spices to include the salt, and mix well to coat the veggies. Sauté for another minute.
  4. Add all the beans, tomatoes with juice, stock (or beer), and corn. Secure the lid.
  5. Select manual and cook on high pressure for 8 minutes.
  6. Once cooking is complete, use a quick release. Remove the lid and stir.
  7. For thicker chili, sauté on high for an additional 3-5 minutes.
  8. Season with more salt if needed and serve immediately with your favorite toppings.

admin

This post was posted in Dinner, Lunch, Soup

Instant Pot Sweet Glazed Baby Carrots

by admin

November 16, 2020 by admin

Ingredients

  • 2lbs Baby Carrots 
  • 1/3 cup butter
  •  1/2 tsp salt
  •  1/4 cup brown sugar
  •  1/2 tsp ground cinnamon
  • 3 TB Maple Syrup
  •  1/2 cup water

Directions

  1. Place carrots into the Instant Pot.
  2. Add butter, salt, brown sugar, cinnamon and water.
  3. Cover the pot and make sure the vent on the top of the cover is set to “Sealing”.
  4. Press the “Pressure Cook” or “Manual” button. Set timer for 4 minutes.
  5. Once the carrots are done cooking, switch the vent to “Venting”.
  6. Stir carrots and serve.

admin

This post was posted in Sides, Vegtables