Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Instant Pot Southern Baby Back Ribs & Corn Medley

Start to finish cook time: 110 minutes
Effort Level: Low

On our wedding day we ate ribs. We got married in a barn, so it was both thematically appropriate and delicious. Naturally, ribs are a recipe I have been dying to try in my Instant Pot. Normally ribs are a several hour event, so this is where the IP really shines.

Funny story, this recipe was the origin of a "food" argument with my husband. The first time he said the meat was great, casually mentioned finishing in the oven... Then I watched as he went into the kitchen after his first plate and made a PBJ sandwich. HOLD THE PHONE. You loved the ribs but you're not getting seconds? I know my husband, this is code for somethings not right. We had a powwow and I learned this came down to finishing texture. That little suggestion, was actually more of a recipe fix than just a suggestion. But with a few of his added steps at the end, he said he would totally make ribs using the IP in the future (a huge admission if you knew my husband).

So here is Chef's tweak on the recipe, featured below in my instructions. The Instant Pot will cook the ribs in record time. However, you will need to give it that "finishing texture".  To make that fat crisp, to make that meat "pop" the way it would if you cooked several hours in a smoker, you need to give it a little time in the oven followed by the broiler. This way you get fast ribs but also get that bubbly crisp finish. He mentioned if it was summer time, you could do the finishing for 4-5 minutes on the grill instead of oven/broiler (which he preferred, but of course it's currently snowing).

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Adapted from tastesbetterfromscratch.com and realhousemoms.com





Ingredients
Rib Ingredients
  • 1 slab baby back ribs (3-4lb)
  • 1 cup Rib Rack Original BBQ Sauce (or your favorite BBQ Sauce)
  • 1 cup water
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon light brown sugar
Corn Ingredients
  • 12 oz bag frozen corn
  • 1/2 red onion, diced
  • 2 tbsp Smart Balance® Original
  • 1/4 tsp salt
  • 1/4 tsp Tony Chachere's® Original Creole Seasoning (optional, if you like spicy)
  • 1 tbsp honey (heaping)

Instructions
  • Mix salt, pepper, garlic powder, chili powder, onion powder, and brown sugar in a bowl. Set aside.
  • Open the container of ribs over the sink (as some liquid may spill out) and pat the ribs dry with a paper towel (this will help the seasoning stick better).
  • Add water and apple cider vinegar to your Instant Pot.
  • Smother seasoning mix on both sides of ribs.
  • Place trivet into instant pot and place ribs on top of trivet (meat facing out, ribs facing towards the center).
  • Seal pot and set to high pressure cooker for 25 minutes. Press the keep warm button too.  Make sure the steam vent is in the sealed position.
  • Set oven to 300 to preheat and cover a baking sheet with aluminum foil.
  • Once ribs beep that they are done in the IP, allow for 15 minutes natural pressure release. Since keep warm was selected, the clock will count up so you don't even have to set a timer. 
  • Once your IP has depressurized for 15 minutes, release remaining steam and use tongs to remove ribs. Do this gently, the ribs will be tender enough they will be falling off.
  • Place ribs on the foil sheet and cover in sauce.
  • Place sauce-covered ribs in 300 degree oven for 20 minutes to crisp rib texture.
  • While the ribs are in the oven, chop the red onion into small squares.
  • Add butter and onion to a frying pan over medium heat, cook until onions are translucent.
  • Add bag of corn, 1/4 tsp salt, and 1/4 tsp of optional optional creole.
  • Cook until corn is hot. Add honey and mix in, then shut off and cover.
  • Turn on your broiler and place ribs in broiler for 2-3 minutes. Keep an eye on this, as it can burn easily.
  • Using a sharp knife, cut the ribs into sets of 3.
  • Lastly, it's time to place your corn and ribs. If desired, you can pair with your favorite can of baked beans or corn bread. Enjoy!







Open the container of ribs over the sink and pat the ribs dry with a paper towel (this will help the seasoning stick better).










Mix salt, pepper, garlic powder, chili powder, onion powder, and brown sugar in a bowl. Set aside.









Add water and apple cider vinegar to your Instant Pot.






Smother seasoning on both sides of ribs.





Place trivet into instant pot and place ribs on top of trivet (meat facing out, ribs facing towards the center).
Seal pot and set to high pressure cooker for 25 minutes. Press the keep warm button too.
Once your IP has depressurized for 15 minutes, use tongs to remove ribs to a large and place on foil. Do this gently, the ribs will be tender enough they will be falling off.
Place in 300 degree oven for 20 minutes.







While the ribs are finishing in oven, chop the red onion into small squares.










Add butter and onion to a frying pan over medium heat, cook until onions are translucent.
















Add bag of corn, 1/4 tsp salt, and 1/4 tsp of optional creole. Cook until corn is hot. Stir in honey. Shut off and cover.









Brush on BBQ sauce on both sides of rib.






Place ribs in 300 degree oven for 20 minutes, followed by broiler for 2-3 minutes. Keep an eye on this when in broiler, as it can burn easily.






Plate and eat up!

No-Cream Speedy Instant Pot Chicken Fettuccine Alfredo

Start to finish cook time: 30 minutes (5 sauté, 7 pressurize, 6 pressure cook, 6 depressurize, 3 sauté)
Effort Level: Low      
Servings: 4      
Calories: 500-600 a serving



It's been ages since I've had Fettuccine Alfredo. Most of the time I don't partake because I'm trying to avoid heavy cream and butter. What I like about this recipe- is it does contain either one! That being said, I'm not going to tell you this is a "light" recipe. Is it lighter than the stuff in restaurants? Absolutely. Does this fit into your keto or low carb diets? Definitely not. This is what a call a good Sunday recipe. Maybe not as healthy as weeknight recipe, but not as sultry as a Saturday. Sunday is still the weekend though and you deserve a little splurge. Although in my case this was supposed to be cooked on Sunday and due to a flight delay it became a Monday night recipe (oh well).

You can't beat a one-pot pasta dish. This was my mom's first witness of the IP in action and her reaction was on point, "Just one pot for the entire dish"? Yes mom, just one dish. That is why IP is so awesome.

I should mention this dish did receive mild criticism from Chef. The sauce is a smidge clumpy (due to being Parmesan base rather than heavy cream) and that there was a bit of stragglers of pasta that stuck together even after stirring. His critique wasn't anything enough to convince me not to make this again though. I don't care if it looks pretty or has the same exact texture as buttermilk, I just wanted to enjoy the flavor without a ton of heavy creams. I mention this though, in case you are dead set on the exact texture of smoothness (this is not recipe for you, if that is the case). You have to go into this recipe with realistic expectations, the flavor is not compromised but by cutting heavy creams and cooking pasta in the IP you will have to sacrifice a small amount of consistency.  I'm also fairly confident if you changed the pasta shape, you would avoid the sticking issue (although then it's not Fettucine Alfredo).

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Inspired by cookingwithkarli.com and number-2-pencil.com.



Ingredients
  • 1/2 1lb box of uncooked fettuccine
  • 3 chicken breasts (I used frozen and pulled out in the morning to thaw)
  • 3/4 cup grated Parmesan cheese
  • 1 cup evaporated milk
  • 2 cups water
  • 2 bouillon cubes or 2 tsp better than bouillon 
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic salt
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2-1 tsp salt 
Instructions
  • In a small bowl mix 1 tsp garlic salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, and 1/2 tsp garlic powder. Mix and sprinkle over both sides of breasts. 
  • Set your IP to high sauté for 5 minutes, add oil and chicken.
  • Brown breasts on both sides for 4-5 minutes. Turn off sauté.
  • Add water, bouillon, 1/2 - 1 tsp regular salt (depending on how much saltiness you like), and 1/2 tsp onion powder to your pot on top of chicken. 
  • Break noodles into 3rds and add in between chicken, don't stir but be sure noodles are covered with the broth (see picture). 
  • Seal and set to high pressure for 6 minutes and hit keep warm. Be sure the steam vent is on sealed position. It will take 7 minutes to pressurize. After it cooks, allow for a 6 min natural release and then quick release any remaining pressure.
  • Remove chicken, it should be above 165 degrees with meat thermometer. Slice chicken into strips and set aside.
  • Pasta will be stuck together, you will need to break them apart while you mix. I usually use a wooden spoon, to prevent scraping and to be more gentle.
  • Pour evaporated milk and Parmesan cheese into a measuring cup, whisking until blended. Stir pasta as you add your Parm/milk mix. 
  • Set to sauté low (so rarely do I use low sauté but this one you need to do to avoid burning). Stir in Parmesan/milk mix and keep stirring until sauce has thickened. 
  • Shut off and serve.
In a small bowl mix 1 tsp garlic salt, 1/4 tsp black pepper, 1/2 tsp
Italian seasoning,  and 1/2 tsp garlic powder.
Sprinkle seasoning on both sides of chicken.
Brown on both sides on high saute for 5 minutes

Add 2 cups water, 2 bouillons, 1/2 - 1 tsp regular salt, and 1/2 tsp onion powder.
Break noodles into 3rds and add in between chicken.
Don't stir but be sure noodles are covered with the broth. 


Whisk 1 cup evaporated milk and 3/4 cup Parmesan.
Seal and set to high pressure for 6 minutes and hit keep warm.
Be sure the steam vent is on sealed position. It will take
7 minutes to pressurize. After it cooks, allow for a 6 min
natural release and then quick release any remaining pressure. 
Remove chicken, it should be above 165
degrees. 
Slice into strips and set aside.
Pour evaporated milk and Parmesan cheese into a measuring
cup, whisking until blended. Stir pasta as you add your parm/milk mix. 

Enjoy.

Heavenly Instant Pot Overnight Yogurt

Start to Finish Cook Time: 12 hours (8 hours yogurt function, 4 hours fridge) 
Effort Level: Low
Servings: 8-10


Let me tell you, once you taste this creamy fluffy homemade yogurt you won't ever want to eat the kind of yogurt you buy in a store. Let me also tell you a story about the first time I made this though, a cautionary tale. When it's done incubating, there is a bit of condensation that sits at the top layer of the yogurt. I came up with this brilliant idea to try to pour out that bit of condensation, and just when I thought it was perfect "FLOP". There goes half my yogurt in the sink. After 8 hours, this is quite devastating. However, the yogurt that survived was amazing. The next time I made this, I didn't do anything with the condensation for fear of having the same thing happen. And then it turned out too liquidy. Attempt 3, I found the sweet spot. If you dab a paper towel, it soaks up that excess liquid while keeping the yogurt safe. It's not a ton of liquid, but if you leave this it messes with the texture in my opinion. So don't be me, don't give your yogurt to the sink gods.

The true test if you made a good batch of yogurt is what the IP'ers call "the spoon test". If you put a spoon in it, the spoon will sit upright without assistance. When you get your standing spoon, you will be filled with joy. I prefer to cook this overnight since it has to sit for many hours (although you can cook during the day if that is more convenient for you). There are many variations out there, some without condensed milk and others with chocolate milk but personally those attempts did not come out as good as this recipe always does.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!





Ingredients
Yogurt Ingredients
  • Carton of Fairlife Whole Milk
  • 2 tbsp yogurt starter (anything with an active culture, I've used 5% Fage and or Stonyfield Whole Milk)
  • 1/2 can condensed sweetened milk (optional but recommended)

Garnish Ingredients
  • Fresh fruit
  • Honey
  • Crystal Light 


Directions

  1. Pour gallon of Fairlife Milk, 2 tablespoons of your yogurt starter, and sweetened condensed milk into the instant pot.
  2. Whisk thoroughly!
  3. Seal and hit your yogurt button.  Make sure the steam vent is in the sealed position. Leave for 8 hours.
  4. Once done, it will read "YoGt" on your IP. 
  5. Open the pot, trying to not pour the condensation on the lid onto the yogurt.
  6. Take a paper towel and dab all the excess moisture off (do NOT tilt and pour out condensation, as that is how you get a sink full of yogurt). This is an important step to creamy (not watery) yogurt.
  7. Take the stainless steal pot out of the IP, cover with a top or tin foil, and leave in your fridge for at least 4 hours. 
  8. Once ready it should be creamy and ready for garnish!


Be sure to use Fairlife Whole Milk, any yogurt started so long as it has active
cultures, and you can use a 1/2 can condensed milk.
Add all to the pot and whisk WELL. You want active cultures mixed.
Hit yogurt and let it incubate 8 hours. Once done it
will say "YoGt".
This is what it will look like.
Dab excess moisture with paper towel, important to
remove extra liquid but DO NOT tilt over sink.


























Should pass the spoon test!

Ultimate Instant Pot Pearsauce (5-10-5 Method)

Start to finish cook time: 20 minutes 
Effort Level: Low
Servings: 4 Jars (6oz a jar)

Since applesauce is my favorite recipe in the Instant Pot, I decided to try "pearsuace". I have been eating applesauce daily so I was ready for a change and this did not disappoint! It may have started me on a craze of what other fruits can I turn to sauce, because they always turn out so well.

One thing to note, this recipe is the first time I've encountered the infamous "Burn" notice when reaching pressure. It means you don't have enough water or too much acidity and the auto sensor is saying you are starting to burn. I opened the pot, added 1 tbsp of water (to add to the 2 tbsp of water already in the pot), stirred, and sealed again pot. Crisis averted and the sauce turned out great. This is why my recipe calls for 3 tbsp of water, any less and you may burn but anymore and it would be too watery. Like Goldilocks, has to be just right! I call this the 5-10-5 method, as it takes 5 minutes to pressurize then 10 to pressure cook and 5 to depressurize.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Adapted from themanylittlejoys.com


Ingredients
  • 3lb bag of D'Anjou Pears (8 Pears)
  • 1 tsp cinnamon 
  • 1/4 tsp lime juice
  • 3 tbsp water
  • 1/4 tsp sugar (Optional)


Instructions
  1. Peal the skin off your pears using a potato peeler and then slice into strips (you should be slicing around the core, see pictures below). Add strips to Instant Pot and dispose of cores.
  2. Add cinnamon, lime juice, water, and optional sugar to your pot. 
  3. Seal your Instant Pot and set to high pressure for 5 minutes.  Make sure the steam vent is in the sealed position. Allow for 5 minutes natural pressure release. So in total it should take about 15 minutes after prep: 5 pressurizing, 5 cooking, and 5 depressurizing. 
  4. Release any remaining steam, open pot, and mash pears using a manual potato masher.
  5. Using a canning funnel, fill into jars. It makes 4 jars and each jar has a little under 1-2 servings. 
If you are putting in the fridge, you can kip the following steps. If you are looking to store long term (pantry not fridge), than you will need to complete the additional step of properly sealing.
  1. To do this place sealed jars into a pot of water on med-high heat. 
  2. You will want to let it boil, frequently checking on the tops until they no longer make a "pop" noise when tapping. 
  3. Once they don't pop, carefully remove from the pot using tongs or oven mitt.
  4. Leave sitting on a kitchen towel until cooled. Store as desired.
Peel 3 pounds worth of pears.
Slice, cutting around the core and disposing core.
Add sugar, sliced pears, cinnamon, and lime juice to IP.
Set to 5 minutes high pressure, allowing for 5 minutes
pressurizing and 5 minutes depressurizing.
Once cooked, use potato masher to blend.
If you want extra smooth, you could use a blender stick instead.
Jar, if looking for pre-portioned servings.
If storing for long term use, follow standard jaring instructions above.

Hearty Instant Pot Minestrone

Start to finish cook time: 30 minutes (7 prep, 5-8 saute, 25 pressurizing, 5 cook) 
Effort Level: Low     
Servings: 8


I eat some for lunch most days of the week, so I'm always looking for a new good soup recipe! Good vegetarian soups are usually very hard to find, this one really impressed me though! And it couldn't be easier. Literally chop everything and throw it in, let the pot do the rest. 

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Adapted from pressureluckcooking.com



Ingredients
  • 1 cup dried pasta (Penne or Medium Shells)
  • 3 cups spinach, roughly chopped
  • 15 oz can dark red kidney beans, drained & rinsed
  • 14.5 oz can diced tomatoes
  • 28 oz can crushed tomatoes
  • 6 cups water
  • 6 tsp better than bullion or 6 chicken bullion cubs
  • 2 garlic cloves, finely chopped or pressed
  • 2 small zucchini, quartered 
  • 3 celery stalks, sliced into thin strips
  • 15 mini carrots, sliced into thin strips
  • 3/4 yellow onion, diced
  • 1 tbsp extra virgin olive oil
  • 1 1/4 tsp salt
  • 1/4 tsp garlic salt
  • 1 tsp pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 or 1/2 Tony Chachere's® Original Creole Seasoning (optional, if you like spicy)

Instructions
  1. Prep all your veggies as instructed above and set aside. 
  2. In a small bowl, measure out all your seasoning and set aside.
  3. Select high sauté for 12 minutes, you won't use all this time but I always set sauté to more time than you think you need so it doesn't shut off on you if you need a bit longer.
  4. Add oil, zucchini, celery, carrots, onions, and garlic into pot. Cook for 3-5 minutes, stirring frequently to prevent burning.
  5. Once the onions look like they are becoming translucent, you are ready to add all your tomatoes and kidney beans.
  6. Add the bowl of seasoning you prepared earlier and pasta, be sure mix.
  7. Then add spinach, but DO NOT stir once you add. You will want to leave it on the top.
  8. Seal lid and set to pressure cook for 5 minutes, it will take about 25 minutes before that to pressurize (this one takes a bit longer to build pressure). Make sure the steam vent is in the sealed position.
  9. Once it's done, quick release pressure and enjoy. I like to garnish with a bit of Parmesan cheese.

Add all seasoning to a bowl and set aside.
Chop veggies and set aside.
Sauce oil and veggies for 3 minutes.
Rough chop spinach.
Add kidney beans, all tomatoes, and pasta. Stir.
Add spinach on top and DONT stir. Seal lid and
pressure cook on high for 5 minutes. Quick release
when done.
Serve and garnish with parmesan. Enjoy.