When Starbucks brings back Pumpkin Spice flavored drinks we know Fall is here. Here at Pressure Cooker Passion we love all things pumpkin, not only our lattes and because of this we wanted to share our Instant Pot Pumpkin Spice Oatmeal Recipe. Our recipe is quick and easy to make, packed with delicious pumpkin spice fall flavor, as a result breakfast will be a meal you and the whole family are going to love.  A noteworthy aspects of this breakfast are the health benefits of steel cut oats, but if you did not know “they are an excellent source of protein, soluble and insoluble fiber and select vitamins and minerals” (Benefits of Steel Cut Oats).

We like to top off the creamy oatmeal with some pecan or walnuts and maple syrup or honey, as a result the oatmeal will have a touch of crunch and a little dash of sweetness.  Another idea is to substitute whole milk for cashew milk and omit the butter to turn this into a vegan friendly breakfast. And so you can prolong the taste of fall, this oatmeal can be made ahead and frozen for 3-4 months. One popular way to do this is by putting the oatmeal in a muffin tin, freezing it and then transferring the frozen oatmeal to a freezer bag. Muffin tins are the perfect way to control your portions because they hold about 1 cup of oatmeal.  Frozen oatmeal can be reheated quickly in the morning for a nutritious, warm breakfast.

Ingredients and Directions

Enjoy this delicious breakfast and share this recipe with any other pumpkin lovers in your life.  Thanks You for visiting our site

Aidan

This post was posted in Recipes

The days are getting shorter, it’s becoming cooler out, kids are going back to school, but this really only means one thing to the Pressure Cooker Passion family… here come the TOMATOES! One of the best things to do with tomatoes, in our humble opinion, is make a flavor packed Instant Pot Rustic Tomato Sauce. Using the Instant Pot means instead of spending 2 -5 hours (or however long grandma cooked her sauce for) in the kitchen, we can extract a ton of beautiful flavor in a fraction of the time.

Our definition of rustic means chunky tomatoes, tomato skins, big pieces of garlic, lots of basil, and olive oil, mixed with onions, green peppers and seasoning. Our garden has a wide variety of tomatoes including cherry, heirloom, plum, yellow pear, and chocolate cherry.  And because we never know what type of yields we’ll get from each plant, we have a simple philosophy: all tomatoes are welcome in our Instant Pot.  The beauty of our rustic sauce is that you can use a single variety of tomato or multiple varieties depending on what you have available.

This sauce can be used with pasta , preferably a large hearty noodle like Rigatoni,  Orecchiette or Penne. It also lends itself to any dish that uses tomato sauce like pizza, lasagna, chicken parmigiana, and so on.   This sauce can also be frozen for up to 3 months without losing any of its rustic goodness, for use long after the tomatoes are gone.

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Instant Pot Rustic Tomato Sauce Recipe

Instant Pot Rustic Tomato Sauce, a delicious and well balanced sauce that uses fresh tomatoes.

Course Main Course

Cuisine Italian

Keyword Tomato Sauce

Prep Time 10 minutes

Cook Time 25 minutes

Pressureize 7 minutes

Total Time 42 minutes

Servings 4

Author Aidan

Ingredients

• 4 TBSP Olive Oil Divided
• 1 Cup Onion Rough Chop
• 1/2 Cup Green Pepper Rough Chop
• 32 Oz Tomato From the Garden! Filll half a 6Qt instant Pot
• 4 Cloves Garlic Cloves (Large or 6 if small) Rough Chop
• 1/2 Cup Basil Chopped and Diveded
• 1 Bay Leaf
• 1 Star Anise (optional)
• 1/2 tsp Sugar White
• 2 TBSP Tomato Paste
• 1/4 tsp Red Pepper Flake For Spice
• 1 tsp Oregeno Dry
• 1/2 tsp Parsley Dry
• 1 tsp Kosher Salt
• 1/2 Cup Basil Chopped

Instructions

1. Turn on "Saute" function.  Add olive oil, after 1 min. add Onions and Peppers., cook until translucent (about 5 minutes), then add garlic and saute for 1 min.

   

2. Add Tomatoes and add Seasoning, 1 tsp Salt, 1/4 Red Pepper Flake, 1/4 Cup Chopped Basil, 2 TBSP Olive Oil, 1 Tsp Oregano (Dry), 1/2 tsp Parsley (Dry), 1 Bay Leaf, 1 Star Anise, 1/2 tsp Sugar

   

3. Manual Pressure Cook 10 Minutes, then use a Quick Pressure Release

   

4. Add 2 TBSP Tomato Paste, add 2 TBSP Olive Oil and remaining basil and turn on "Saute" function, bring to a boil and reduce sauce by 1/2 or more depending on preferred texture.  

   

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Other Recipes and Articles from Pressure Cooker Passion

Instant Pot Jalapeño Hot Sauce Recipe

Instant Pot Guinness Chili Recipe

Corn Chowder Recipe

How Does A Pressure Cooker Work? And Everything Else You Wanted to Know About Pressure Cooking

7 Health Benefits of Pressure Cooking

Why Buy a Multi-Cooker?

Aidan

This post was posted in Recipes

Summer is a wonderful season for many reasons, including the warm weather, swimming,  long days and growing jalapeño peppers.  By mid-August my three jalapeño plants have produced more peppers than I could ever use in my day to day cooking.  So I got out my Instant Pot and made up a big batch of Jalapeño Hot Sauce.  My preference is young smooth jalapeños, which generally give the sauce a mild to low heat.  However, if you are looking for a hotter sauce, try older, more stressed peppers, as these tend to be hotter (Tip: How to Check for the Hotness of Jalapenos).  Either way, this hot sauce is a definite crowd pleaser.

This is a great condiment to have around to spice up any dish. Add a few dashes to soup, corn chowder, chili, beans, eggs, and of course, tacos.  It keeps for up to 6 months and if you end up with more than you can use, it is a super impressive gift for the hot sauce heads you know in your life.

Before you get started – a brief word of caution about working with jalapeños.  You should always wear gloves when handling them because the oils can irritate your skin or even worse, your eyes.  Also be careful with the steam produced while cooking jalapeños in the Instant Pot.  Make sure to not breath this steam in or let it come in contact with your face.  Trust me, it can be uncomfortable!  When the cycle has completed, use a natural release instead of a quick release, which will minimize your contact with the steam.  Finally, try to do this in a well ventilated area, because the steam can have a potent odor that may linger for a day or two.  Just a few words of wisdom from me to you, and while there have not been any reported serious Jalapeño Hot Sauce cooking injuries (that I am aware), it’s no reason not to be careful.

Serving Size: 35 – 40 OZ

Prep Time: 10 Minutes

Cook Time: 30 Minutes Total =  Time to Pressurize (5 Minutes) + Cook Time (7 Minutes)

Cool Time: 2 Hours

Ingredients Instant Pot Jalapeño Hot Sauce

• 2 tsp Salt
• 2 Cups Distilled White Vinegar Divided
• 2 Cups Water
• ½ Cup Apple Cider Vinegar
• 4 Cups Jalapeño Sliced with Seeds
• 10 Cloves Garlic Rough Chop
• ½ Cup Yellow Onion Rough Chop

Directions

1. Add 2 Cups Water and 1 Cup Distilled White Vinegar to Instant Pot
2. Add Jalapeño , Garlic, Onion and Salt and stir
3. Cover with lid and use “Pressure Cook” Setting for 7 Minutes
4. After the cycle has completed, use a natural pressure release
5. When the mixture has cooled transfer it to a blender or food processor
6. Blend the mixture on the highest setting until it is a smooth liquid texture
7. Carefully add the remaining 1 Cup Distilled White Vinegar and ½ Cup Apple Cider Vinegar to the mixture and blend again
8. Pass mixture through a mesh strainer
9. Refrigerator for up to 6 Months

Our Product

The Cooker Cover

Other Recipes and Articles from Pressure Cooker Passion

Instant Pot Guinness Chili Recipe

Corn Chowder Recipe

How Does A Pressure Cooker Work? And Everything Else You Wanted to Know About Pressure Cooking

7 Health Benefits of Pressure Cooking

Why Buy a Multi-Cooker?

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This post was posted in Recipes

Using beer in chili is nothing new, but you may be hard pressed to find a chili recipe that uses Guinness. At Pressure Cooker Passion we developed a recipe that includes the rich and creamy flavors of Guinness, accented by an eclectic blend of spices.  Guinness Instant Pot Chili Recipe is a combination is a vibrant and spicy chili, with a velvety texture, that is perfect for all seasons.

We really like having chili all year round.  Our Guinness Instant Pot Chili is not only a great way to warm up in the winter, but also the perfect add on to many summertime BBQ classics like hot dogs, hamburgers and sausages.  The recommended garnish for our chili is sharp cheddar, sour cream, red onion, avocado and sliced jalapenos, and of course it can be paired with a pint of Guinness.

As the old slogan says, “Guinness is Good for You”, but here at Pressure Cooker Passion we’ve updated it a bit to, “Guinness Chili is Good for You”, and who can argue with that?

Serving Size: 6 – 8

Prep Time: 15 Minutes

Cook Time: 43 Minutes Total = Sauté (10 Minutes ) + Time to Pressurize (10 Minutes) + Cook Time (18 Minutes) + Thickening (5 Minutes)

GUINNESS INSTANT POT CHILI

Ingredients

• 4 TBSP Olive Oil Divided
• 1/4 tsp Black Pepper
• 1 tsp Oregano
• 2 tsp Sugar
• 1 TBSP Cumin
• 3 TBSP Chili Powder
• 1 TBSP Sea Salt
• 1 tsp Smoked Paprika
• 1/2 tsp Unsweetened Coco Powder (optional but helps bring out the flavor of the Guinness)
• 6 Cloves Garlic Minced
• 1 Cup Green Pepper Diced
• 1 Jalapeno Sliced with seeds for spicy OR 1/2 Jalapeno without seeds for mild
• 1 Cups Yellow Onion Diced
• 1 Cans Crushed Tomato (28 oz.)
• 1 Can Black Beans (13 oz.) drained and rinsed
• 1 Can Pinto Beans (13 oz.) drained and rinsed
• 2 TBSP Tomato Paste
• 1 Packages Ground Turkey (20 oz.)  OR Ground Beef 80/20 (20 oz.)
• 1 Cup Guinness

Garnish (Optional)

• Sharp Cheddar Cheese Shredded
• Sour Cream
• Sliced Jalapenos
• Red Onion Diced
• Oyster Crackers
• Avocado

Directions

1. Turn on Instant Pot Sauté function, add 2 TBSP olive oil
2. Sauté Onions, Green Pepper, Jalapeno and Garlic, until soft and translucent or about 5 minutes
3. Combine all spices (Black Pepper, Oregano, Sugar, Cumin, Chili Powder, Sea Salt, Smoked Paprika, & Unsweetened Coco), pour over veggies and incorporate by stirring, Sauté for 1 minute
4. Remove all vegetables
5. Add 2 TBSP olive oil
6. Add Meat and brown
7. Add vegetable mixture to meat and stir
8. Add Tomato Paste and stir
9. Add Black Beans, Pinto Beans and Crushed Tomato
10. Add Guinness and stir combining all ingredients
11. Cover with lid and use “Bean/Chili” mode, set timer for 18 minutes
12. After the cycle has completed, use a natural pressure release
13. Depending on how thick you like your chili you can add a small slurry (1 TBSP corn starch + 2 TBSP cold water mixed together

Photos of Process

Gather ingredients and prepping.

Chili Powder and Cumin from New Mexico

Fresh Jalapenos from the Garden

Sauté away!

Add the spice blend

Brown the meat and add the tomatoes

Add the beans, Guinness and start cooking (NOTE I had to remove about 2 cups because of a “Burn” error, I adjusted the ingredient ratios to try and prevent this, if you receive the error just remove a little and re-add later)

Natural Release

Check out that deep rich red color

Garnish and serve

Check out our other great recipes!

Instant Pot Sweet Summer Corn Chowder

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This post was posted in Recipes

Is there anything better than fresh corn in the summer? Here at Pressure Cooker Passion we try to utilize seasonal ingredients when they are at the peak of their flavor, and in keeping with this tradition we developed a first class Instant Pot corn chowder recipe. The Instant Pot helps extract the maximum amount of flavor from the sweet summer corn in a minimal amount of time! This delightful recipe can also serve as the base for many variations on traditional corn chowder with a few minor additions. Enjoy!

Prep Time: 15 Minutes

Cook Time: 30 Minutes Total = Sauté (7 -10 Minutes )+Time to Pressurize (5 Minutes) + Cook Time (10 Minutes) + Thickening (5 Minutes)

Ingredients

• 2 TBSP Butter
• 1 TBSP Bacon Fat
• 5 Red Potatoes cut into 1 inch cubes
• 4 – 5 Ears of Corn Kernels removed and cobs preserved or 4 Cups Frozen
• 3 Cups Chicken Stock
• 3 Cups Heavy Cream (You can also use Half & Half or Whole Milk for a lighter version)
• Slurry – 3 TBSP Corn Starch & 6 TBSP Cold Water
• ½ Cup Celery diced
• ½ Cup Carrots diced
• 1 Cup Onion diced
• ¾ Cup Red Pepper diced
• Sprig of Fresh Thyme or ½ tsp dried
• Salt and Pepper to taste (I like to use a ½ TBSP of Salt and 1 TSP of black pepper)
• ¾ Cup Shredded Cheddar Cheese

Directions

1. Turn on Sauté function, add Butter and Bacon Fat and melt
2. Add Onion, Celery, Carrots and Red Pepper, sauté vegetables until soft (about 5 minutes)
3. Add Corn Kernels, sauté for 2 minutes
4. Add Corn Cobbs (break them in half if you are having a hard time fitting them), Add Potatoes & Thyme
5. Add Chicken Broth and stir (this should be enough to cover everything, but if it is not add some water)
6. Add Salt and Pepper
7. Turn on Manual setting HIGH for 10 minutes
8. After the cycle has completed, use a quick pressure release
9. Turn on Sauté function and let it return to a boil
10. Add Slurry, stir into chowder
11. Turn off Sauté function
12. Gradually add in Heavy Cream while stirring
13. Gradually add in Cheese while stirring
14. If you prefer a thicker chowder you could reserve 2 cups of chowder and blend it, then add it back to the soup or add more cornstarch to the slurry

Photos of the Process

Prep the ingredients 

Corn Close up (Yummy)

Add the Butter & Bacon Fat

It’s time to Sauté Onion, Celery, Carrots and Red Pepper until soft

Add Corn and Sauté for 2 Minutes

Add Broth, Thyme & Cobs,then start to cook on “Manual” setting HIGH for 10 minutes

Quick Release, Turn on Sauté function and let it return to a boil, Add in slurry, then slowly cream & cheese, Salt & Pepper to taste

Serve and Garnish with Thyme leaves

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This post was posted in Recipes