Ingredients
- 4 slices of cinnamon raisin bread
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon maple syrup
- thin slices of butter
- 1/4 Tsp Vanilla
- sprinkle of brown sugar
Directions
- Cut bread into cubes (about 1 inch pieces) and add to the bowl.
- Grease baking dish.
- Whisk together milk, eggs, vanilla and maple syrup. Pour over the bread pieces, pressing down gently so the bread can absorb the mixture. Leave it for 5 minutes so the bread can absorb the liquid.
- Cover the bowl with aluminum foil.
- Pour 1 ½ cups of water in the inner pot. Put the trivet in the pot and place the french toast bowl on top.
- Pressure Cook on high for 15 minutes. Perform a quick release when the cook is completed.
- Add toppings: place thinly sliced butter over all over the baked bread pieces. Next Sprinkle brown sugar evenly over the bread.
- Broil it in the oven for 1-2 minute until butter melts all over the bread and the sugar starts to caramelize. Then cool for 5 minutes and enjoy.
This post was posted in Breakfast
Sausage, Peppers, Onion & Cheese Egg Bites
Ingredients
- ¼ Cup chopped onion
- ¼ Cup chopped red or green pepper
- 4 Breakfast Sausage diced
- ¼ Tsp Salt
- Pinch Oregano
- 5 Eggs or 8 Egg Whites
- ¼ Milk or Water
- 8 TBSP Cheddar Divided
- 1 Tsp Flour
Directions
- To make the egg bites, combine the eggs (or egg whites), water, cheese, and flour whisk until smooth.
- If making an egg bite with other add-ins, grease the silicone mold well (I use spray oil) add 1 teaspoon of onion, 1 teaspoon of peppers, 1 Pinch large pinch (1/2 tablespoon) or cheese and 1 teaspoon of sausage to each cup. Pour the blended egg mixture over the top, dividing it evenly among the 7 cups.
- Fill the Instant Pot with 1 cup of water and place the handled trivet (which comes with the machine) over that. Carefully place the filled egg mold on top of the trivet. Secure the lid and move the steam release valve to Sealing. Select the Manual or Pressure Cook button to cook at high pressure for 8 minutes.
- When the cooking cycle is complete, allow the pressure to release for at least 5 minutes, then move the steam release valve to Venting to release any remaining pressure. (It’s okay if you leave it longer to naturally release, too.) When the floating valve in the lid drops, it’s safe to remove the lid.
- Use oven mitts to grab the handled trivet and remove the mold full of cooked egg bites. I recommend letting them cool down for 5-10 minutes, but then remove them promptly, as you’ll want to serve them warm and I find that they release from the mold easier while they are still relatively hot.
- Serve them right away. Store any leftovers in an airtight container in the fridge for up to 4 days.
This post was posted in Breakfast
Instant Pot Reese’s Dip
Reese’s Dip
Ingredients
- ½ cup melting chocolate (dark, semi-sweet, milk, etc.)
- ½ cup Peanut Butter
- Pretzels or Graham Crackers
- Cooking Spray
Directions
- Grease 6 inch or 7 inch oven safe dish with cooking spray
- Add chocolate to ramekin
- Add peanut butter on top of chocolate
- Add 1 cup of water to Instant Pot
- Add trivet / stand
- Cover dish with foil
- Cook on Manual HIGH Pressure for 5 minutes
- Quick Release after the timer goes off
- Remove dish and remove foil
- Stir dip
- Serve with pretzels or graham crackers or anything you like : )
This post was posted in Dessert
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.
Tasty Chickpea & Spinach Curry in the Instant Pot
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 1 Can of Chick Peas (14 oz)
- 4 TBSP Pataks Curry Paste (Mild or Hot) OR 2 TBSP Curry Powder
- 1 Can of Diced Tomatoes (14 oz)
- ¾ Cup of Water
- 1 tsp sugar
- 8 oz Frozen Spinach
- Slurry (Optional) – 1 TBSP Cornstarch + 1 TBSP Cold Water
Directions
- Set Instant pot on sauté function.
- Pour olive oil in the instant pot and sauté onion for 2-3 minutes
- Add Curry Paste and sauté for 1 minute
- Add chick peas, tomatoes, water, sugar and spinach, stir well and scrape the bottom of the pot to remove anything that might be stuck.
- Pressure Cook on high for 5 minutes
- After cooking finishes perform a quick release
- If you like a thicker curry, turn off pot and add slurry to thicken
- Serve with Rice.
Instant Pot Popcorn Made Simple
Ingredients
- 2 TBS Canola Oil or Coconut Oil
- ½ Cup popcorn Kernels
Directions
- Set Instant pot on sauté function, then adjust temperature to “More” by pushing the sauté button until the light under “More” is lit. Wait until the instant pot changes from “On” to “Hot”.
- Add the oil in the instant pot and let it warm up for 1 minute.
- Add popcorn kernels and stir with spoon to coat the kernels.
- Stir occasionally for 2 minutes.
- Add a lid for a large pot (not the instant pot lid). This would be a large lid for a stove top pan or pot that fits snuggly on the pot. I use a tempered class lid that came with my pot and pan set.
- Popcorn will popping will begin to slow and when you can count 15 second between pops you can hit cancel.
- Use a towel or oven mitt to remove the instant pot and empty the popcorn into a bowl.
- Salt to taste
This post was posted in Appetizers, Dessert
Easy Vegetarian Instant Pot Burrito Bowl
Ingredients
- 1 (1.25-ounce) package taco seasoning
- 1 cup low sodium chicken broth
- 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 long-grain rice
- 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
- Add chicken broth and taco seasoning then stir to combine.
- Stir in corn, black beans, salsa and green chilies.
- Sprinkle rice on top and do not stir.
- Select manual setting; adjust pressure to high, and set time for 8 minutes.
- When finished cooking, perform a quick release.
- OPTIONAL – Stir in cheese until melted, about 1 minute.
- Garnish (OPTIONAL) and serve.
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.
Best Instant Pot Lava Cake
Ingredients
- 6 Tablespoons unsalted butter
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup flour
- 1 cup powdered sugar
- ¼ Tsp Salt
- 1 egg
- 1 egg yolk
- 1 tbs Vanilla
- 1 cup water
- 4 Pyrex 6oz bowls or Porcelain Ramekins
Directions
- Place chocolate chips and butter in a large bowl and microwave for 3 minutes mix until well combined.
- Add powdered sugar to chocolate and mix until smooth.
- Add 1 eggs and egg yolk until well combined.
- Add vanilla and flour and stir until well combined.
- Spray bowl / ramekin with cooking spray.
- Pour batter into each bowl / ramekin filling to the top.
- Place your trivet in your instant pot with one cup of water.
- Place your bowl / ramekin on the trivet (fit 3 on the bottom and one on the top).
- Pressure cook high for 8 minutes, then perform a quick release.
- Remove from the Instant Pot and place upside down on a plate. Add topping of choice, powdered sugar, fresh strawberry, caramel, etc.
This post was posted in Dessert
Instant Pot Rice Pudding
Ingredients
- 1 cup Arborio rice
- 1 Cinnamon Stick or 1 tsp Cinnamon Powder
- 1 1/2 cups water
- 1/4 teaspoon salt
- 2 cups whole milk, divided
- 1/3 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup raisins
Directions
- Place rice, water, 1 cinnamon stick (or 1 tsp of cinnamon powder) and salt into the instant pot then stir.
- Pressure cook on High Pressure for 3 minutes. Then after pressure cook completes perform a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
- Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
- In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
- Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
- Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
This post was posted in Dessert