Instant Pot Creamy Pumpkin Pasta

by admin

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

  1. Set Instant Pot to Sauté Medium then Add Olive Oil.
  2. Add Onions and cook until their translucent about 2-3minutes
  3. Add Garlic, Rosemary, Sage, Salt, Pepper, Nutmeg and Allspice
  4. Add ½ cup Pumpkin Purée and Vegetable Broth then stir until well combined
  5. 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.
  6. Pressure Cook on High for 5 Minutes then Natural Release 1 minute
  7. Add Half & Half then ¼ Cup Pumpkin Purée and stir
  8. Let stand for 1 to 2 minutes and garnish with parsley (Optional)

admin

This post was posted in Dinner, Lunch, Pasta

Healthy Instant Pot Quinoa Berry Breakfast Bowl

by admin

Ingredients

  • 1 tsp olive
  • 1 cup uncooked quinoa rinsed
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 TBS Maple Syrup
  • 1/4 teaspoon ground cinnamon
  • Top with Blueberries, Black Berries, Strawberries, & Walnuts

Directions

  1. Press Sauté and set to “Normal” mode and then add oil.
  2. Add quinoa to cooker; cook 1 minute or until lightly browned, stirring frequently. Stir in 2 cups water maple syrup and salt. Turn cooker off.
  3. Put lid on, and press Pressure Cook on “High Pressure,” set time for 6 minutes pressure cooking time. Perform a quick release.
  4. Stir in vanilla.
  5. For topping add fruit and walnuts and serve!

admin

This post was posted in Breakfast

Instant Pot Cauliflower Harissa Soup

by admin

Instant Pot Cauliflower Soup

Note: Vegan Meal

Ingredients

  • 2 tbsp olive oil
  • 4 Cups Vegetable Stock
  • 1 Head Cauliflower
  • 1 Idaho potato peeled and cubed
  • 1/4 Cup sliced almonds
  • 1 tsp Harissa Paste
  • 1 tsp salt
  • ½ tsp each ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp ground coriander

Directions

  1. Set Instant pot on sauté function (Normal). 
  2. When hot add olive oil in the instant pot.
  3. Then add harissa, cinnamon, cumin and coriander and stir for 1 minute.
  4. Add cauliflower, sliced almonds, potato and vegetable stock.
  5. Pressure Cook on high for 3 minutes.
  6. After cooking finishes perform a quick release.
  7. Blend with an immersion blender or let cool and use a traditional blender.

admin

This post was posted in Lunch, Soup, Vegtables

Easy & Tasty Weight Watchers Egg Roll Bowl

by admin

Ingredients

  • 2 teaspoons sesame oil
  • 1 onion, chopped
  • 1/4 cup chicken broth
  • 1-2 cloves garlic, minced or pressed
  • 1 pound lean ground turkey
  • 1/4 cup low-sodium soy sauce
  • 1-2 teaspoons ground ginger
  • 1 16 oz package coleslaw
  • salt & pepper to taste
  • 2 tablespoons scallions, chopped 

Directions

  1. Turn on sauté function, add sesame oil.
  2. Add onions and sauté until tender, about 3 minutes.
  3. Add garlic and stir for 30 seconds.
  4. Add ground turkey and using a spoon, break up as it browns (note, you do not need to brown it all the way, just mostly).
  5. Press Cancel button.
  6. Add soy sauce, ginger, chicken broth, and half of the coleslaw package. Stir well to combine.
  7. Place the lid on the Instant Pot with the valve in Sealed position.
  8. Use manual high pressure for 2 minutes.
  9. When finished cooking, use quick release.
  10. Add remaining coleslaw and scallions and stir well.

admin

This post was posted in Dinner

Very Yummy Vegan Thai Peanut Noodles

by admin

Ingredients

  • 8 ounces rice noodles
  • 2 tbsp sesame oil
  • 3 large garlic cloves minced
  • 2 tbsp fresh ginger minced
  • 1 red pepper thinly sliced
  • 1/4 cup agave syrup
  • 1/3 cup peanut butter
  • 1/3 cup soy sauce
  • 1 1/4 cup vegetable broth
  • 4 tbsp rice vinegar
  • 2-4 tsp Sriracha sauce optional
  • 2 tbsp cilantro chopped
  • 1 lime juiced
  • peanuts to garnish

Directions

  1. Turn the Instant Pot on to sauté and sesame oil, ginger, garlic and sliced peppers. Stir on sauté mode for 1-2 minutes.
  2. Mix together agave syrup, peanut butter, soy sauce, vegetable broth, sriracha sauce, and rice vinegar. Add to Instant Pot.
  3. Add noodles to instant pot, spreading them out. 
  4. If noodles are not covered with liquid, add a bit of water until the noodles are just covered.
  5. Turn pressure valve to sealing and set manual pressure on high for 3 minutes.
  6. Do a quick release when pressure cooking time has elapsed.
  7. Serve noodles topped with a squeeze of lime juice, peanuts, and fresh cilantro.

admin

This post was posted in Dinner, Lunch

Delicious Instant Pot Lentil Dal

by admin

Did you ask what is Dal???

Dal (also spelled daal; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require pre-soaking. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 4 large cloves garlic chopped
  • 2 tablespoons fresh ginger finely chopped or grated
  • 2 teaspoons garam masala
  • ½ teaspoon ground cinnamon
  • 1 teaspoon red chili pepper flakes
  • 2 teaspoons ground turmeric
  • 2 teaspoons salt
  • 1 teaspoons ground black pepper
  • 3 cups + 1 tablespoon water
  • 2 cups dried split red lentils , (no need to soak)
  • 3 large fresh tomatoes cut into chunks
  • 13.5oz can / a little under 1¾ cup canned coconut milk , full fat or light

Directions

  1. Set the Instant Pot to sauté and add the oil or a few tablespoons of water. Sauté the onions for 3 to 4 minutes until they are just starting to turn golden, then add the ginger and garlic. Cook for a further 2 minutes, stirring frequently. 
  2. Turn off the Instant Pot then add all of the spices and seasonings. Allow them to cook in the residual heat of the pot for about 1 minutes, stirring them constantly.
  3. Add the water to the pot, and using a metal spoon, have a really good scrape into the bottom of the pot all over, to mostly remove the brown bits from the bottom. This step is important because otherwise you could get the “burn” message popping up on your display later.
  4. Next add the lentils, tomatoes and coconut milk. Don’t stir it. Just leave it as it is.
  5. Put the lid on the Instant Pot, seal the vent and set it to PRESSURE COOK high pressure, for 8 minutes.
  6. Allow the pressure to release naturally. Remove the lid and give it a really good stir then serve.
  7. Add Salt & Pepper as needed.

admin

This post was posted in Dinner

Amazing Instant Pot 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
  • 3 10 oz can diced tomatoes with chilies (I use Rotel)
  • 1 can corn drained
  • 2 cup Vegetable Stock

Directions

  1. Select the saute 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, saute 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 Peach Cobbler

by admin
Print

Ingredients

Peach Filling

  • 5 Cups Sliced Peaches (Fresh, Canned & Drained, Frozen & Thawed)
  • 1 1/2 Cups White Sugar
  • 2 TBSP Flour
  • 2 TBSP Cornstarch
  • 1 tsp Lemon Juice
  • 1/2 Cup Water

Cobbler Topping

  • 2 Cups Flour
  • 3/4 Cup Sugar
  • 1 1/2 tsp Baking Powder
  • 1 tsp salt
  • 8 TBSP Butter
  • 1 Cup Butter Milk

Instructions

Peach Filling

  1. Combine peaches, sugar, flour, cornstarch, lemon juice and sugar into the instant pot and stir.  Then add water.

  2. Press the “Saute” button, let the mixture come to a boil.  Allow it to cook for 5 minutes then push cancel to stop the boiling. 

Cobbler Topping

  1. Mix the flour, sugar, baking powder and salt together.  Cut in the butter with a pasty cutter until butter is pea sized.  Stir in the  buttermilk.

Peach Cobbler

  1. Add spoonfuls of cobbler topping onto the filling.  Then push “Pressure Cook” on high, and set timer for 20 minutes.  

  2. When the cooking cycle completes allow for a full natural release.  Allow the cobbler to cool then coop out of Instant Pot and serve with vanilla ice cream or whip cream. 

admin

This post was posted in Dessert

Instant Pot Italian Tri-Color Pasta Salad

by admin
Print

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

Simple BBQ Chicken in the Instant Pot

by admin
Print

Instant Pot BBQ Chicken

Servings 6 people

Ingredients

BBQ Chicken

  • 4-6 Skin on Chicken Drum Sticks
  • 4-6 Skin on Bone In Chicken Thighs
  • 1 1/2 Cup Water
  • 1/2 Cup BBQ Sauce
  • 1/3 Cup BBQ Season Blend

BBQ Season Blend

  • 1 TBSP Cumin Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Paprika
  • 1 TBSP Chili Powder
  • 1 TBSP Brown Sugar
  • 2 TBSP Kosher Salt
  • 1 tsp Cayenne Powder
  • 1 tsp Black Pepper
  • 1 tsp White Pepper
  • 1 tsp Mustard Powder

Instructions

BBQ Season Blend

  1. Take all the seasoning and mix together in a bowl until well combined.

Instant Pot BBQ Chicken

  1. Coat chicken on both sides with BBQ season blend.

  2. Add water to the Instant Pot.

  3. Place chicken into the Instant Pot, put the lid on, and turn the valve to seal.  Push “Pressure Cook” and set time to 14 Minutes.

  4. When the cook cycle completes and the timer beeps, perform a natural release for 5 minutes.

  5. After 5 minutes has gone by remove the lid and place chicken on a tray.  and brush with BBQ sauce.  From here there are two options. Option 1 place chicken under broiler for 3-4 minutes to crisp skin and caramelize sauce.  Option 2 place on your grill on low heat for 5 minutes or until crisp skin and caramelize sauce.

admin

This post was posted in Chicken, Dinner