Instant Pot Chicken Piccata

Instant Pot Chicken Piccata

Ingredients

3 chicken breasts (**boneless skinless. Thin breasts about 1/4 inch thickness & pounded lightly.)

1/4 cup All-Purpose Flour (**for dredging)

2 tbsp Olive Oil

1 tbsp Butter

1/4 tsp Paprika

crushed black pepper (**according to your preference.)

salt (**according to your preference.)

For the Piccata Sauce

1/4 cups capers

1/3 cup white wine (**best wines shared in post.)

1/2 cup chicken stock (**we used 1 tsp Better than Bouillon paste diluted in 1/2 cup hot/warm water.)

1/2 tsp garlic powder

1 tbsp Lemon Juice

1 pinch Lemon zest

3 tbsp Butter (**COLD butter a must.)

Step #1 Prep chicken cutlets

Pound chicken breasts lightly. This will prevent the chicken from curling while searing them.

Season Chicken Breasts with paprika, crushed black pepper & salt.

Dredge chicken cutlets with flour. Shake off the excess flour. Set them aside.

Step #2 Sear chicken cutlets ( I prefer to saute in a pan)

Set instant pot on SAUTE function & set it on HIGH heat.

Sear chicken cutlets: Add oil & butter and sear the dredged chicken cutlets on both sides until golden brown. The light crisp flour coating will keep the chicken super juicy and tender.

Keep aside the seared chicken cutlets.

Step #3 Pressure cook chicken cutlets

Add capers & saute for just 30 seconds. Crush a few capers with the back of your ladle. This will release so much more flavor.

Add liquids: White wine, chicken stock, lemon zest & garlic powder.

De-glaze pot very well scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles. It’ll prevent the BURN error.

Pressure cook: Transfer back the seared chicken cutlets into the instant pot and place them in a single layer. Cancel the SAUTE function, secure the lid, seal the valve & PRESSURE COOK on HIGH for just 4 mins followed by 10 mins natural pressure release (NPR) & then release the rest of the pressure manually.

Step #4 Prepare Piccata sauce

Fish out the cooked chicken cutlets.

Prep Piccata Sauce: Hit the SAUTE function & set it on NORMAL heat. Add chunks of cold butter and stir well until the butter melts completely. Simmer the sauce for 1 min.

Serve: Transfer the cooked chicken cutlets into the pot and coat them with the piccata sauce. Serve immediately. You may garnish with fresh chopped parsley. Enjoy!

Storing Tips

Fridge: You can store Chicken Piccata for up to 4 days in the fridge in air-tight containers.

Can you freeze Chicken Piccata? Yes, you can freeze chicken piccata for up to 2 months. Freeze the chicken cutlets and the sauce separately. Spread the chicken cutlets in a baking tray, pop them in the freezer, and then store them in freezer-safe bags. Store the Piccata sauce in a separate container. That way the chicken cutlets won’t be overtly soggy!

Notes

Thickening the piccata sauce: You can always add more butter to thicken the sauce and more stock to thin it out.

Spicy chicken Piccata: Add red pepper flakes after adding the cold butter. 

Can I make it with chicken thighs: Yes, you can make chicken piccata with chicken thighs. The recipe would remain the same. The cook time would be 6 mins high pressure followed by 5 mins natural pressure release. Use boneless skinless chicken thighs and don’t forget to lightly pound them.

Gluten-free chicken piccata: Skip dredging the chicken with flour or you can lightly coat the chicken with cornflour (naturally gluten-free) and then sear the chicken cutlets.

I don’t have capers what can I use? There’s no sub for capers in this recipe, capers are the star ingredient to make an amazing piccata sauce.

Intant Pot Spaghetti and Meatsauce

My Spaghetti:
I jar Ragu
3/4 Ragu jar of water
2 14 oz cans Stewed Tomatoes
1 lb pkg spaghetti
I lb ground beef
Garlic to taste
2 T Dried Basil
2 T Sugar
Half med onion chopped

Sauté meat and onion in your instapot. Turn off sauté and layer. Spaghetti broken and spiraled so it doesn’t stick. Ragu, water, tomatoes, garlic, basil sugar. DO NOT STIR. Lock lid and set for 6 minutes. Quick release, NOW STIR. Cheese can be added if you like, let set 5 minutes...ENJOY!

INSTANT POT POTATO SALAD

INGREDIENTS FOR POTATO SALAD
The ingredients for this potato salad are simple. No mustard. No pickles. Just classic old fashioned flavors.
 Russet Potatoes–peeled and cubed into 1-inch chunks
Eggs
Mayonnaise–real mayonnaise, like Hellman’s is best
Vinegar–distilled white vinegar or white wine vinegar
Celery–to add texture and crunch
Onions–for flavor
Salt

HOW TO MAKE INSTANT POT POTATO SALAD

STEP ONE:
COOK POTATOES AND EGGS Pour 1 1/2 cups of water into the inner pot of the pressure cooker. Add in a steamer basket. Place cubed potatoes in the steamer basket. Gently nestle the eggs on top of the potatoes. Close the pressure cooker and be sure to check to see if the vent knob is sealed. Cook on HIGH pressure for 4 minutes (yes, I normally hard boil eggs in Instant Pot for 5 minutes, but this takes longer to get to pressure with the potatoes, so 1 minute needs subtracted from the total time). Once cook time has elapsed, allow pressure to release naturally for 4-5 minutes. Then do a quick release of pressure. Remove eggs and place them into ice water. Remove steamer basket with potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing. 

Pro-Tips: Let your eggs come to room temperature before pressure cooking, this helps to prevent cracks. Hard-boil 4-6 eggs with the potatoes. The recipe only calls for 2 hard-boiled eggs, but you can use the extra for breakfast, egg salad, or just in case one does crack.

STEP TWO: MAKE POTATO SALAD In a large mixing bowl, mix together mayonnaise, salt, vinegar, onions, and celery until well combined. Peel two of the hard-boiled eggs, and cube. Add eggs to mayonnaise mixture and gently combine. Add in potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes. Refrigerate for at least 60 minutes before serving, best after 2-3 hours. Bowl of Potato Salad next to pressure cooker

STORE AND SERVE POTATO SALAD SAFELY Because this potato salad is mayonnaise based, it is not safe to keep at room temperature for extended periods of time–I recommend no longer than 60 minutes at room temperature and no longer than 30 minutes in temperatures that exceed 80 degrees. You can read more about food safety tips from the FDA.

 TO STORE POTATO SALAD Immediately refrigerate after preparing. Store in the fridge for 3 to 4 days.

TO SERVE POTATO SALAD Place a large bowl of ice underneath the serving bowl that contains the potato salad. Change out the ice as it melts. This helps keep the potato salad safe for about 2 hours. Be sure if you are transporting potato salad, you transport in a cooler.

Instant Pot Chicken Alfredo

INSTANT POT CHICKEN ALFREDO PASTA
by Melissa

Instant Pot Chicken Alfredo
– Flavorful chicken breasts, garlic, penne, real cream and real parmesan cheese. The best part is it all cooks together in the Instant Pot.

This Instant Pot Chicken Alfredo Pasta is so delicious and so easy to make, this is definitely going to be one of your go-to Instant Pot dinners! This recipe is a variation of the One-Pan Chicken Alfredo I developed in 2013. That is still one of my family’s favorite recipes, and truly a reader favorite too!

HOW TO MAKE INSTANT POT CHICKEN ALFREDO
Start by searing the chicken breasts on high Saute mode. You select high Saute mode by hitting Saute, then hit adjust until the indicator light shows More. Then remove the chicken breasts, add minced garlic to the Instant Pot and sauté for about a minute. Follow with chicken broth, heavy cream, uncooked penne pasta, salt and pepper, as well as the chicken breasts. Lock lid and cook on Manual Mode, High Pressure for 6 minutes. Quick Pressure Release and set aside chicken breasts to rest before slicing. Gradually stir in freshly grated parmesan cheese.

CHICKEN ALFREDO INSTANT POT TIPS
Pasta should go into the Instant Pot uncooked. You can use any shape of pasta as long as it is similar in size.
Preshredded parmesan cheese does not melt very well and will cause your sauce to be thin and clumpy. Use a microplane to grate parmesan straight off the block for the best results.
Use heavy cream, not whipping cream. Whipping cream is thinner with less fat and will cause the sauce to be too thin. If you can only find whipping cream, use more parmesan cheese to adjust thickness.
Sauce will continue to thicken as it cools.

How To Make Instant Pot Mini Meatloaf

How To Make Instant Pot Mini Meatloaf

Here is how to make these delicious mini meat loafs.
 1. Mix together ground beef, eggs, grated onions and a pinch of Rotisserie Chicken Rub in a mixing bowl. While it is called chicken rub, it is great with beef as well! The chicken rub contains garlic powder, onion powder, salt and pepper, and it adds a really nice flavor to the meatloaf. You can use just salt and pepper instead, if you like.

2. Spray the Silicone Egg Bites Molds with some oil, and then fill them up with the mix. Meatloaf in silicone molds

3. Cook them in the Instant Pot on a Instant Pot Trivet.

4. Carefully remove the mini meatloaves in the molds from the Instant Pot. Make sure that they are cooked, let them cool. Then, remove them from the molds.

You can serve as they are, and they will be amazing! Or, you can take them to a whole new level by putting some ketchup on the top, and then broiling them for a few minutes.

 Wondering what to serve with delicious Instant Pot mini meatloaves? The best comfort food dinner is serving them with mashed potatoes and a salad

Instant Pot Best Mississippi Pot Roast

Found https://pressureluckcooking.com/recipe/instant-pot-mississippi-pot-roast/

Ingredients
(NOTE: This makes a lot of amazing gravy and is more geared toward roasts from 5-8lbs with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast, halve everything but the oil, onion and peperoncini juice)
1/4 cup of vegetable or canola oil
3-8 lbs of chuck roast, sliced into even cuts of about 2 lbs each Get a nice, marbled cut with visible, thick fat strands for the best experience!
Also 3-4 lbs will feed about 4-6 people where 4-8 lbs will feed closer to about 8-10 people)
1 very large (or 2 medium/small) yellow or Spanish onion, diced
2 tbsp of crushed garlic
16 oz jar of peperoncini or banana peppers, with 1/2 cup of the juice reserved (NOTE: if you fear spicy food, this won’t actually make the dish spicy once it’s cooked. The spice magically transforms into a rich flavor for the gravy – so make sure you add this!)
1.5 cups of beef broth (I used 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
2 tbsp of light or dark brown sugar
2 packets of Ranch Dip mix (1 oz each) 
2 packets of Au Jus or Beef Gravy mix (1 oz each)
4 tbsp (1/2 stick) of salted butter

The Gravy
6 tbsp (3/4 stick) of salted butter, semi-melted/very softened (place in microwave for 10-15 seconds if you wish)
 1/3 cup of all-purpose flour
*Optional: 1/4 tsp of Zatarain’s concentrated Crab and Shrimp Boil (only add if you want it a bit spicy and a little goes a LONG way. If you want more, taste the finished gravy first and then add a drop more)

Egg noodles, wild rice (optional) and/or Garlic Mashed Potatoes, prepared separately
If you filled your pot to the brim with about 8-9 lbs of meat (this will fit in the 6qt by the way), when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess. As mentioned, this makes a lot of amazing gravy and is more geared toward roasts from 5-9 lbs (will feed closer to 8-10) with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast (can easily feed 4-6), halve everything but the oil, onion and peperoncini juice. Use any leftover gravy over egg noodles or rice.

It freezes well too! Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible fat strands! Definitely make this with my creamy Garlic Mashed Potatoes!


 Add the oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes of heating up, sear each side of the roast for about 2-3 minutes on each side in batches. (NOTE: Make sure you move the roast around for a few moments as soon as it touches the oil as it will want to stick to the bottom of the pot. This will prevent that from happening.) Once done searing, remove the roast to a plate keeping the oil in the pot

Add in the onion and constantly stir it around so it is coated in the oil for about 3 minutes. As you constantly and aggressively stir the onion around, it will release water while cooking and will deglaze (clear up) the bottom of the pot from any meat that was stuck on it. We want the bottom of the pot to be pretty much clear so that we have no issues when pressure cooking. (NOTE: Since the Instant Pot only allows you to sauté in 30 minute increments, you may need to hit the “Sauté” button again if you sautéed a lot of roast)

Once the bottom of the pot is cleared and the onion’s are lightly translucent, add in the garlic and cook for another minute

Now, add in the peperoncinis (I like to remove the stems before adding and reserve a few for garnish at the end) and their juice, broth, ranch dip mix, au jus/gravy mix and brown sugar.

Mix well Add back in all the seared roast and pile on top of each other. Top with the butter, secure the lid and hit “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” for 65 minutes (regardless of how much roast you have in there).

 When done, allow a natural release for 15 minutes (meaning you do nothing for 15 minutes) followed by a quick release. (NOTE: If you filled your pot to the brim with about 8-9 lbs of meat, when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.) When the lid comes off, transfer the roast to a serving dish (it will be VERY tender!).

Hit hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting As the sauce is coming to a bubble, mix together the Gravy Potion which is the softened/lightly melted butter and the flour (and Zatarain’s but only if you want it a bit spicy). Once the sauce is bubbling, whisk in the Gravy Potion and allow to bubble for a minute before turning the pot off. The sauce will have thickened into the perfect gravy consistency.

 Pour the gravy over the roast and, if desired, add a few of the reserved, uncooked peperoncini for garnish and for some spice as these will still have a kick unlike the cooked ones.

Enjoy over some wild rice, egg noodles or especially my amazing Garlic Mashed Potatoes!

Instant Pot Bacon Spaghetti

Bacon Spaghetti

12 ounces pepper bacon, cut into small pieces
1 large yellow onion, diced
16 ounces of spaghetti
15 ounce can plain tomato sauce
15 ounce can diced tomatoes (I used fire-roasted)
30 ounce can crushed tomatoes (again, I used fire-roasted)
3 cups of water or stock (I used water and a heaping spoonful of Better Than Bouillon Roasted Garlic Base)
Pepper to taste

Sauté bacon until crispy, adding onion about halfway through. Add water/stock and deglaze the pot, scraping any stuck-on bits off with a wooden spoon. Add the remaining ingredients and stir well. You will probably need to break the spaghetti in half. You could also use another shape of pasta. Put on the lid and cook on manual, high pressure for 3 minutes, then do a quick release. Give it a stir. If it needs to be a little thicker, turn the pot onto sauté and stir it periodically until it reaches the desired consistency/doneness.



Mom's version

Bacon Spaghetti

16 ounces pepper bacon, cut into small pieces
1 large yellow onion, diced
16 ounces of spaghetti
2 - 8 ounce cans plain tomato sauce
15 ounce can diced tomatoes (I used petite diced)
2 cans tomato soup
3 cups of water or stock (I used water and a heaping spoonful of Better Than Bouillon Roasted Garlic Base)
Ground Pepper to taste

In a pan on the stove, Sauté bacon until crispy, adding onion about halfway through. Add water/stock and deglaze the pan, scraping any stuck-on bits off with a wooden spoon into the instant pot. Add the remaining ingredients and stir well. You will probably need to break the spaghetti in half. You could also use another shape of pasta. Put on the lid and cook on manual, high pressure for 3 minutes, then do a quick release. Give it a stir. If it needs to be a little thicker, turn the pot onto sauté and stir it periodically until it reaches the desired consistency/doneness.

Crack Chicken Soup in The Instant Pot

Found https://by-pink.com/crack-chicken-soup/
yield:  8
 prep time:  10 minutes
cook time:  12 minutes
total time:  22 minutes

Ingredients
Single Ranch Serving (=1 packet), follow link to make bulk
https://by-pink.com/copycat-hidden-valley-ranch-seasoning/

2 tsp dry buttermilk
1 1/4 tsp parsley
1/4 tsp dill
1/4 tsp chives
1/4 tsp garlic powder
1/4 tsp onion powder
pinch salt
pinch pepper

Soup
3 tbs dry ranch seasoning mix
2 lbs chicken breast, either thawed or frozen is fine, you can even use leftover, precooked chicken
1 c cream chicken soup
1 c carrots, sliced thin
1 c celery, sliced thin
5 c chicken broth
1 c shredded cheddar
8 oz cream cheese
1 c white rice
bacon, optional for topping

Instructions
Add everything except cream cheese and cheddar to your pot.
Stir making sure rice is covered
Press manual high pressure for 12 minutes
After the pot has come to pressure and you hear it beep, turn off your pot and quick release
Stir in remaining ingredients until well blended

Serve with homemade biscuits and top with bacon (optional)

Nutrition Information:
Amount Per Serving:Calories: 421 Saturated Fat: 9g Cholesterol: 121mg Sodium: 1098mg Carbohydrates: 26g Fiber: 1g Sugar: 3g Protein: 33g

Instant Pot Pot Roast and Potatoes

Instant Pot Pot Roast and Potatoes

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!

PREP TIME 20 MINUTES
COOK TIME 1 HOUR 20 MINUTES
TOTAL TIME 1 HOUR 40 MINUTES
SERVINGS 4 PEOPLE

Ingredients
1 3-5 pound beef chuck roast see notes for instructions from frozen
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika optional
1 pound baby red potatoes
4 large carrots, chopped into large chunks see note for using baby carrots
1 large yellow onion, chopped
4 cups beef broth
2 tablespoons Worcestershire sauce
1/4 cup water
2 tablespoons corn starch

Instructions

Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.

Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.

Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.

When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.

Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.

Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.

Recipe Notes

Try Lipton Onion Soup.

If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes.

The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.

Instant Pot Spaghetti Too

Found https://tastesbetterfromscratch.com/instant-pot-spaghetti/
Instant pot Spaghetti

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
 
This Instant Pot Spaghetti recipe just may become your new favorite dinner to make in the pressure cooker!  Spaghetti is everyone's favorite comfort food and this instant pot version makes it even faster and easier!

Servings: 6
Calories: 380 k cal
Author: Lauren Allen

Ingredients
1/2 pound lean ground beef
1/2 pound ground Italian sausage
salt , pepper,
1 small yellow onion , chopped
2 cloves garlic , minced
3 Tablespoons fresh basil leaves , chopped (2 teaspoons dried basil)
1/2 teaspoon garlic powder , sugar
1 teaspoon Italian seasoning
1 Tablespoon red wine vinegar
8 ounces spaghetti noodles
28 ounce can crushed tomatoes
2 Tablespoons tomato paste
1 cup water
1/3 cup freshly grated parmesan cheese , for topping
fresh parsley leaves , chopped, for garnish
crushed red pepper flakes , optional, for garnish

Instructions
Set the Instant Pot to saute. Add the ground beef and sausage, and season well with salt and pepper.
Cook the meat, breaking the meat up into pieces until it’s browned. Drain grease.
(At this point I like to put the meat in my food processor and pulse it 2-3 times to break it up into very small pieces. I think it makes the sauce smoother and yummier. Then add it back to the IP. This step is completely optional).
Add onion to the pot and cook until tender, 2-3 minutes.
Add the garlic, garlic powder, sugar, Italian seasonings, red wine vinegar.
Turn the Instant Pot off.
Break the spaghetti noodles in half and place on top of meat mixture.
Stir together the crushed tomato and tomato paste and pour over the noodles.
Add water.
Push the spaghetti down with a spoon if necessary to make they are submerged.
Seal the instant pot and set it to manual mode, high pressure, 5 minutes cooking time.
When the time is up, allow pressure to naturally release for 5 minutes, and then do a quick release. I place a towel over the quick release spout to catch the steam.
Open IP and gently toss everything together.
Serve warm topped with fresh parmesan, crushed red pepper flakes, and fresh chopped parsley.

Instant Pot Skinny Fettuccine Alfredo

Found https://tastesbetterfromscratch.com/instant-pot-skinny-fettuccine-alfredo/
A white pasta bowl full of fettuccine alfredo with a piece of parsley on top for garnish, and a fork on the side.

Instant Pot Skinny Fettuccine Alfredo

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Skinny Instant Pot Fettuccine Alfredo is rich and creamy, with a fraction of the calories of traditional alfredo. It's an easy instant pot pasta recipe that everyone is sure to love!

Servings: 4
Calories: 405 k cal
Author: Lauren Allen

Ingredients
8 ounces fettuccine noodles , broken in half
1 teaspoon oil
3 cloves garlic minced
salt and pepper
2 1/2 cups low-sodium chicken broth
1 cup milk , skim or 1%
3 teaspoons cornstarch
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1 cup freshly grated parmesan cheese

Instructions
Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.

Add pasta and chicken broth, making sure the noodles are covered in the liquid.

Turn valve to sealed and cook on manual (high pressure) for 3 minutes.

When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid.

Stir pasta, breaking up any pieces that have stuck together.

Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste.

Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.

The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.

Instant Pot Chicken Marsala

Found https://tastesbetterfromscratch.com/instant-pot-chicken-marsala/
Chicken marsala that was made in the instant pot with chicken thighs and marsala wine, served on a white plate with sauce and mushrooms.


Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

This easy Instant Pot Chicken Marsala recipe is one of the tastiest dishes I have made in my instant pot.  Perfectly cooked chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes.

Servings: 4
Calories: 273 kcal
Author: Lauren Allen

Ingredients
4 large skinless chicken thighs (About 3 pounds), bone in or boneless
1/2 cup all-purpose flour , for dredging
salt and pepper
3 Tablespoons olive oil , separated
8 ounces fresh cremini mushrooms , thickly sliced
3 green onions , chopped
2 cloves garlic , minced
1/2 cup low-sodium chicken broth
1/3 cup sweet Marsala wine
1/3 cup heavy whipping cream

Instructions
Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.

Season the chicken on both sides with salt and pepper, and dredge them in flour.  Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.

Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.

Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to "sealing".

Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.

Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm.

Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.

 Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened.

Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles.

Recipe Notes
I HIGHLY recommend using chicken thighs, instead of chicken breasts for this recipe because they cook so much better in the instant pot.

*Recipe adapted from Instant Pot Miracle Cookbook

Instant Pot Ribs

Instant Pot Ribs
Found https://tastesbetterfromscratch.com/instant-pot-ribs/

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Tender, flavorful, and delicious Instant Pot Ribs, cooked in just about 30 minutes! A great, easy meal made with your pressure cooker.

Servings: 6
Calories: 219 k cal
Author: Lauren Allen

Ingredients
1-2 racks pork ribs (*see note below)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1 cup water
1/2 cup apple juice , or 1/4 cup apple cider vinegar
1 teaspoon liquid smoke , optional*
1 cup barbecue sauce , homemade or store-bought (*see note)

Instructions
Remove membranes from the back of ribs, if needed.
Rubs seasonings over both sides of ribs.

Place wire trivet rack in the bottom of the instant pot.
Add water, apple juice (or apple cider vinegar) and liquid smoke (optional, but recommended for that great smokey flavor).
Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot.
Secure lid and close vent.
Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.
When the timer beeps, allow the pressure to naturally release for 15 min, then turn the valve to quick release.

Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
Optional: broil them in the oven for 2-3 minutes to caramelize the bbq sauce.

Recipe Notes
*For spare ribs, add 5-10 minutes to the cooking time (high number for higher altitudes and very “fall-off-the-bone” ribs, lower number for lower altitude and tender ribs).

*Liquid smoke can be found near the bbq sauces at your local grocery store. It will add an amazing smokey flavor to the ribs.

*For the BBQ sauce I prefer Sweet Baby Ray’s original, or this homemade bbq sauce: The Best Homemade BBQ Sauce
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Servings: 4
Calories: 289 k cal
Author: Lauren Allen

Ingredients
8 ounces tomato sauce
1 cup ketchup
2/3 cup light brown sugar
1/4 cup unsulphured molasses
2/3 cup red wine vinegar
2 teaspoons hickory flavored liquid smoke
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon chili powder
1/8 teaspoon ground mustard
1/8 teaspoon ground cinnamon

Instructions
Add all ingredients to a large saucepan and mix together until smooth.
Cook over medium heat, stirring frequently, until mixture comes to a boil, then reduce the heat and simmer for 20 minutes or up to one hour, stirring occasionally.
Remove from heat and allow to cool. The sauce will thicken slightly as it cools.
Store in an air tight container or jar in the fridge for up to 3 weeks.

Instant Pot Meatloaf and Mashed Potatoes

Found https://www.365daysofcrockpot.com/instant-pot-bacon-barbecue-meatloaf-with-mashed-potatoes/

instant pot bacon barbecue meatloaf with mashed potatoes
★★★★★

4.8 from 29 reviews

Prep Time: 15 minutes
Cook Time: 20
Yield: 4 servings

DESCRIPTION
The best flavored meatloaf ever is cooked at the same time and in the same pressure cooker as your mashed potatoes. Add a tossed salad and you have a complete meal ready to go in just a few minutes.

INGREDIENTS
10-12 small to medium yellow yukon gold potatoes
1 bay leaf
1 tsp kosher salt
2 garlic cloves, peeled
2 cups water
1 lb lean ground beef*
1 tsp garlic powder
1 Tbsp worcestershire sauce
1 egg
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup Italian seasoned bread crumbs
1/4 cup Sweet Baby Ray’s bbq sauce
6 strips of bacon, cooked and crumbled
3 Tbsp butter
1/4 cup sour cream
1/4 cup milk

INSTRUCTIONS
Wash the potatoes and cut them into quarters. Place them in the bottom of the Instant Pot. Add in the bay leaf,  1 tsp kosher salt  and garlic cloves. Pour in the water. Place the trivet on top of the potatoes with the handles facing up.
In a bowl combine the beef, garlic powder, worcestershire sauce, egg, 1/2 tsp kosher salt, black pepper, bread crumbs, bbq sauce and bacon. Use your clean or gloved hands to mix thoroughly.
On the top of a piece of non-stick foil form the meat mixture into a oblong shape that will fit inside your Instant Pot. Carefully transfer the foil and the meatloaf on top of the trivet.
Cover and secure the lid and press the manual button. Set the timer for 20 minutes on high pressure. The valve should be set to sealing. When the timer goes off do a quick release by moving the valved to venting.
Open the lid and lift the foil and place on a pan. Baste the top of the meatloaf with bbq sauce and place under the broiler in your oven for 2 minutes.
Remove the trivet. Discard the bay leaf. Drain all the water out of the pot. Add in the butter, sour cream and milk. Mash the potatoes with a potato masher. Salt and pepper to taste.
Slice the meatloaf and serve with the potatoes.

Meatloaf for Instant Pot

Found https://pressureluckcooking.com/recipe/instant-pot-meatloaf/

INGREDIENTS
The Meatloaf:
1 lb of ground sirloin beef (85%-90% lean – the less lean, the better)
1/2 lb of ground pork
1/2 lb of ground veal

(NOTE: Although I think it’s the best combo for the best flavor, if you don’t want to use pork and/or veal, you can add more ground beef instead. Whatever combo of meat you use, just make sure it totals 2 lbs)

Half a yellow onion, grated (a cheese grater works great)
1/2 cup of grated Parmesan cheese
1 cup of breadcrumbs
3 tbsp of crushed garlic
1 tbsp of seasoned salt
2 tsp of black pepper
2 tsp of dried oregano
2 tbsp of dried parsley
1/2 cup of whole milk
2 tbsp of ketchup
2 tbsp of barbecue sauce
2 eggs, slightly beaten

The Meatloaf Glaze:
1/2 cup of ketchup
1/4 cup of barbecue sauce
1 tbsp of yellow mustard
1 tbsp of honey
1 tbsp of balsamic glaze
1 tsp of Worcestershire sauce
2 tbsp of brown sugar (either light or dark is fine)

The Potatoes Before Mashing:
1.5 lbs of baby white or Yukon potatoes, rinsed, skin-on and quartered
1.5 lbs of baby red potatoes, rinsed, skin-on and quartered

(NOTE: You can also use 3 lbs of Yukon Gold or Russet potatoes – just peel and quarter those)
5 cloves of garlic
1.5 cups of chicken broth (I used 1.5 tsp of Chicken Better Than Bouillon + 1.5 cups of water)

The Potatoes After Mashing:
1/2 stick (4 tbsp) of salted butter
1/2 cup of half & half or heavy cream
5.2 oz of Boursin cheese (in deli/fancy cheese section of most markets or you can use 4 oz/half a brick of cream cheese or 4 oz of sour cream instead)
1 tsp of kosher salt
1 tsp of black pepper
1 tsp of garlic powder
1/2 tsp of Italian seasoning
1/4 cup of chives, sliced

For thicker mashed potatoes, remove half a cup (or all) of the broth by straining it after cooking but before mashing the potatoes.

As for using a bundt pan to make this meatloaf, I cannot suggest it enough. Not only does it make for a pretty presentation with the convenient ring-like shape and the mashed potatoes to rest in the center but, more importantly, it ensures the meat is cooked evenly. Forget shaping it into a loaf. No worries about an undercooked center here!

You can also use the bundt pan to make my fabulous Stuffing and Bread Pudding!

As mentioned, the meat ratio is best when using 1 lb of ground beef/sirloin, 1/2 lb of ground pork and 1/2 lb of ground veal. You can change it up how you wish, but make sure it totals 2 lbs of meat.

Want it a bit spicy? Add about 1-2 tsp of a Cayenne pepper to the meatloaf mixture.

If you only want to make the meatloaf, just rest the bundt on the trivet and only add in 1.5 cups of water instead of broth at Step 2 and skip Step 7.

If you only want to make mashed potatoes, just follow Steps 2 & 7 but obviously forget the trivet and cook for 15 minutes instead of 35. Do a quick release when done.

INSTRUCTIONS
In a large bowl, mix together all the meatloaf ingredients by hand for about 2 minutes until it clumps together and stays in a giant meatball formation. Spray a bundt pan (use this one for best results) with non-stick cooking spray and pack the meatloaf mixture into it. Cover with non-stick foil or spritz non-stick spray on the foil and puncture a hole in the middle of the foil so the steam can go through the bundt pan’s center – DO NOT forget to do this (NOTE: If you don’t want to use the bundt, you can shape the meat into a rectangular loaf and rest it on non-stick aluminum foil with the sides of the foil folded up so it covers all sides of the meatloaf with the top fully exposed. Just make sure the loaf is even in terms of shape or it may not cook evenly – which is why I suggest using this fabulous bundt pan for guaranteed even cooking results and a lovely ring shape)
Add the potatoes, chicken broth and garlic cloves to the Instant Pot. Rest the trivet on top of the potatoes and garlic (press it down good so the trivet rests flat) and then rest the bundt pan on top of the trivet. Secure the lid and hit “Manual” or “Pressure Cook” at High Pressure for 35 minutes

(NOTE: I did this in a 6qt and it fits absolutely perfectly)
While the meatloaf’s cooking, mix together all the ingredients for the meatloaf glaze in a bowl until well combined. Set aside when done

Once the Instant Pot has finished cooking, perform a quick release. Pre-heat the oven to 400 degrees while the steam’s releasing
Using some tongs and a dish towel/oven mitt, remove the bundt from the pot. Pour out any excess drippings from the bundt into the sink, carefully securing the meatloaf in place with a spatula or dish/paper towel so it doesn’t slide out (that would be a shame)
Line a baking sheet with non-stick foil or spray some non-stick cooking spray on regular foil. Place the foil-lined baking sheet over the bundt and, firmly holding them together with your hands protected from the heat, quickly flip upside down. The meatloaf will slide right out of the bundt and onto the foil. (If it breaks apart a little since it’s super moist and tender, that’s okay and you can easily place it back into formation). Brush the meatloaf glaze all over the meatloaf and pop it into the oven for 5-10 minutes until the glaze caramelizes (I went for 7 minutes). Keep an eye on it as all ovens vary!

(NOTE: If you didn’t use the bundt pan, just fold the foil sides down around the meatloaf, drain the drippings in the sink and then place the meatloaf on a baking sheet with the non-stick foil under it)
While the meatloaf’s in the oven, use a potato masher to mash the potatoes to the desired consistency and then add in all the “Potatoes After Mashing” ingredients. Stir until well combined and adjust any seasonings to taste
Remove the meatloaf from the oven and carefully transfer to a serving dish or cake platter using two spatulas supporting the bottom. Place some of the mashed potatoes in the center of the ring (for presentation) and place the rest in a serving dish
Enjoy this epic feast!

Instant Pot Cherry Cheesecake Dump Cake

Found https://www.sparklestosprinkles.com/instant-pot-cherry-cheesecake-dump-cake/

Instant Pot Cherry Cheesecake Dump Cake

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins

Instant Pot Cherry Cheesecake Dump Cake could not be any more delicious.  Making a dump cake in your instant pot adds a whole delicious layer of gooeyness.

Servings: 8
Calories: 388 kcal

Ingredients
1 Can 21 ounces cherry pie filling
1 Bag frozen cherries
4 Ounces cream cheese cut into small pieces
1 Package yellow cake mix
1/2 cup 1 stick butter cut into thin slices

Instructions
Spray a glass bowl with nonstick cooking spray.
Spread cherry pie filling in the bottom.
Add frozen cherries on top. (I only used about 3/4 of my bag)
Top with half of the dry cake mix.

Dot with cream cheese and cover with the remaining dry cake mix. (I only used about 3/4 of my cake mix for the size of my bowl.)

Top with butter in a single layer, trying to cover all areas of cake mix leaving none exposed.
Place your trivet in your instant pot with one cup of water.
Place your bowl on the trivet.
Place your pot on MANUAL HIGH PRESSURE for 35 minutes.
Do a quick release.
Your toothpick inserted should come out clean.

Recipe Notes
Serve as is in your glass bowl. Scoop out with a big spoon. Serve it warm or cold with ice cream or without.

Instant Pot Spaghetti

Instant Pot Spaghetti
Found https://temeculablogs.com/instant-pot-spaghetti/
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Here's an easy 10 minute Instant Pot spaghetti recipe that's one of our favorite one pot meals ever! A family favorite dinner that you just dump and go and only requires a few ingredients to make. A complete pasta dish that feeds all five of us for under ten dollars, that's a big win in my book!

Servings: 6
Calories: 404 kcal
Author: The Typical Mom

Ingredients
1 lb ground beef or leave out if you wish
1/4 c onion diced
1 tsp garlic minced
1 jar spaghetti sauce (24 oz)
2 c water
8 oz spaghetti noodles
2 tbsp olive oil
1 tsp salt optional, to taste

Instructions
Put Instant Pot on saute.

Add olive oil, onions, and garlic and cook until onions are softened a bit.

Add ground beef and cook until pink is gone. Drain grease or leave in, your choice.

Turn IP or pressure cooker to manual, high pressure.

Add jar of spaghetti sauce, water, break noodles into 3rds and push noodles into liquid until they are covered. (do not stir)

Secure lid, close steam valve and set to 10 minutes (if you want more al dente set for a bit less time).

Quick release when it beeps, stir and serve. Done!

** Do not recommend doubling this recipe as it will not turn out properly. Make two batches separately if you want more.

Note from me: This was my first attempt at Instant Pot Cooking and it was a huge success. I did find a need to pause between saute and pressure cooking to cool down the pan (with the lid off) which eliminates the "burn" symbol during cooking, so go have a glass of wine, set the table, make a salad, or chat with the family. Then start the pressure cooking for a delicious result.

Nutrition Facts
Instant Pot Spaghetti
Amount Per Serving (6 oz)
Calories 404 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 1038mg 43%
Potassium 673mg 19%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 6g
Protein 19g 38%
Vitamin A 9.8%
Vitamin C 10.4%
Calcium 3.9%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.