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

Instant Pot Veggie Meat Sauce & Pasta

Start to finish cook time: 37 minutes (2 prep + 8 saute + 14 pressurization + 10 high pressure + 3 pressure release)
Effort Level: Low
Servings: 6
Yields: roughly 4 cups pasta cooked




Once you get the hang of pasta in your Instant Pot, it's pretty hard to go back to cook on the stove (extra pots and effort ahh!). I'm trying to eat more veggies these days, so sometimes I will try and sneak in veggies like I decided to with this recipe. If I was trying to not be healthy, I would omit the mushrooms and spinach to make my famous meat sauce but those are for cheat days or days where I just need comfort food. Either way, I may never go back to stove top, this is so easy!

You can use the pasta of your choice, most will be right around the cook time of this recipe. We had a bunch of left over pasta so we did a mix of penne and cellentani. The only pastas I would caution you on are spaghetti and fettuccini, pastas that are long, because they tend to stick together in the IP. It's not that you can't do these kinds of noodles, but you will notice the difference in an IP vs stove top unless you got the extra mile of unsticking them.

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
  • 1 pound ground lean beef (90 or 93% lean)
  • 3 cups Penne pasta (can sub in most shaped pastas)
  • 33.5 oz box of Hunt's Tomato Sauce (4 cups)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, diced
  • 1/2 of a 10 oz bag of baby spinach
  • 8 oz container of sliced white mushrooms
  • 1 1/2 cups water
  • 2 tsp olive oil (1 for water, 1 for cooking vegetables) 
  • 1 1/4 tsp salt (1/2 for water,  3/4 for sauce)
  • 1/2 tsp garlic salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp Tony Chachere's Creole Seasoning
  • 1/4 tsp crushed red peppers

Instructions

  1. Dice onion into small squares. Dice garlic. 
  2. Add onions, garlic, sliced mushroom, and 1 tbsp oil to your pot. Turn Instant Pot to high saute for 12 minutes (likely won't use all this time, but set to this so it doesn't turn off on you). Stir frequently to prevent burnin, break down beef into small chunks. Cook until until onions are translucent and beef is brown (this should take 5-7 minutes). 
  3. Turn off saute. Remove IP contents, strain excess liquid/fat, and put in large bowl or pot. Add tomato sauce and all seasoning with your cooked meat, mushrooms, and onions (again in separate bowl or pot, not in IP yet).
  4. Pour 1 1/2 cup water and 3 cups pasta in your Instant Pot. Add remaining 1 tbsp of oil and 1/2 tsp salt. Mix.
  5. Top with your sauce mix. Top with baby spinach. This is important, DON'T change order and DON'T STIR. Red sauces will set off the burn seasoner if they get to close to the bottom of the pot, keep your spinach from not overcooking, and also you want pasta to be mostly covered so it cooks without drying out.
  6. Seal and set to high pressure for 10 minutes, be sure steam vent is in the sealed position. Also hit "keep warm". Allow for 14 minutes to build pressure.
  7. Once Instant Pot beeps it's done cooking, let natural pressure release for 3 minutes before releasing remaining pressure. 
  8. Mix pasta and sauce, top with grated parmesan cheese or provolone. Enjoy!

Dice onion and garlic.
Set to high saute. Add oil, onions, garlic, mushrooms, and ground beef.
Break ground beef into small chunks.  Cook until onions are translucent
and ground beef is brown. Turn off saute.
In a separate bowl combine tomato sauce, meat mushroom mix,
and all seasoning together. Mix.
Add 1 tsp oil, 1/2 tsp salt, 3 cups pasta, and 1 1/2 cups pasta
to your instant pot. Stir.
Add pasta sauce on top of pasta, DO NOT MIX.
Add spinach on top of sauce, DONT MIX. Seal and set to 10 minutes,
allow for 14 minutes to build pressure. Once done, let sit for 3 minutes
before releasing pressure.
Mix together, as your spinach will be still sitting at the top. Use a wooden spoon,
freeing any pasta that may be stuck to the bottom (it will be minimal).
Garnish with grated parmesan cheese, shredded provolone, dried parsley.
Enjoy!

Instant Pot Spicy & Creamy Chicken Orzo Soup

Start to finish cook time: 60 minutes (3 prep + 4 saute + 26 pressurize + 10 high pressure + 10 depressurize + 7 saute)
*reaching pressure time is based of a 6QT*
Effort Level: Low
Servings: 6 servings (2 cup portions)
Yields: 12 cups total




Continuing on my quest to find all things soup for Instant Pot, this week is a show stopper. It has a creamy and spicy undertone, paired with great lean proteins and colorful veggies. I barely got through taking pictures before I sat down to eat this one, it's that good. Bonus, you don't have to worry about really thawing the chicken and there is minimal prep time.

If you want to reduce BPA, swap canned black beans for my dried black bean recipe! It's an extra step but way healthier and I always keep dried black beans on hand.

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: Inspired by www.365daysofcrockpot.com.



Ingredients 
Soup Ingredients 
  • 2 med- large frozen or semi-thawed chicken breasts 
  • 1 1/2 cups black beans, drained 
  • 3/4 cup uncooked orzo pasta
  • 1 yellow onion
  • 1 green bell pepper
  • 1 cup medium salsa 
  • 8 oz block Philadelphia (light or original) Cream Cheese
  • 4 cups water
  • 4 chicken bouillon cubes
  • 1 tsp olive oil
  • 1 (7 oz) can mild diced green chiles, undrained
  • 1 (14.5 oz) can Hunt's petite diced tomatoes, undrained
  • 3/4 tsp of Tony Chachere's Creole Seasoning 
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/8 tsp black pepper
  • 1/8 tsp regular salt
  • 3/4 tsp paprika

Optional Garnish Ingredients 
    • Shredded white cheese
    • Taco sauce
    • Diced avocado 

    Instructions

    1. Before starting prepping, take cream cheese and frozen chicken breasts out and set on plates. The cream cheese will slowly get to room temp while your soup is cooking and the chicken breasts don't need to be thawed much at all.
    2. Chop yellow onion and green bell pepper into small squares. Add onions, bell peppers, and olive oil to your Instant Pot.
    3. Set Instant Pot to high saute for 13 minutes (you won't use nearly this amount of time I just set it for longer than I ever need so it doesn't turn off while cooking). Cook until onions are translucent (3-5 minutes) and turn off saute. 
    4. Add water, bullion, green chiles, all seasoning, black beans, and chicken. Lastly, add salsa and tomatoes. DONT STIR. Red sauces tend to set off the burn sensor so that is why you want to add last and not stir.
    5. Seal and set to high pressure for 10 minutes and allow 26 minutes to reach pressure. Be sure the steam vent is set to the sealed position and that keep warm is selected
    6. Once it beeps that it's finished on high pressure, allow to sit for 10 minutes before releasing remaining pressure.
    7. Using a fork or tongs, remove chicken and set aside. Shred chicken using 2 forks.  
    8. Cut cream cheese that has been sitting out into 1 inch squares. Add cream cheese squares and uncooked orzo into your Instant Pot, set to high saute and stir frequently to avoid burning. If you have cream cheese chunks that aren't fully melted you can use a wooden spoon to push cream cheese up against metal liner and this will help speed the creaming process. After 6-7 minutes, orzo should be cooked and cream cheese should be melted into a cream sauce.
    9. Turn off saute and add shredded chicken back to pot. Stir and you are ready to serve. Garnish with shredded cheese, diced avocado, taco sauce, or desired topping!

    Dice onion and bell pepper. Set frozen chicken and cream cheese on plates, to start
    to soften and thaw. 
    Saute on high heat olive oil, onions, and bell peppers.
    Cook until onions are translucent and then turn off saute. 
    Add water, bouillons, undrained green chilis, all seasoning,
    black beans, and chicken. 
    Lastly add salsa and undrained diced tomatoes. DO NOT
    STIR, you want these sitting on top to prevent setting off burn sensor.
    Set to 10 minutes high pressure, allow 26 minutes to reach pressure.
    Once cooked, allow 10 minutes to natural pressure release
    before releasing remaining pressure.
    Remove chicken breast with tongs and place on place. Shred
    with 2 forks until chicken is in small shreds. 
    Cut cream cheese into small squares. Add orzo and cream cheese
    squares into Instant Pot. Set to high saute and stir frequently.
    Use a wooden spoon to crush any cream cheese chunks until
    a cream is created and without chunks. Add shredded chicken back.
    Garnish with shredded cheese, taco sauce, chopped avocado, or desired topping. Enjoy!

    BPA-Free Instant Pot Dried Black Beans

    Start to finish cook time: 53 minutes (1 prep + 12 pressurize + 30 high pressure + 10 depressure)
    *reaching pressure time is based of a 4QT*
    Effort Level: Low
    Produces: 2 1/4 cups cooked black beans



    Some of you may be wondering why anyone would go to the trouble of cooking dried black beans, instead of just buying a can of already cooked black beans. After a several year fertility battle, I started to learn a lot about environmental toxins and the impact those have on your body. A good majority of cans are lined with a chemical called BPA, if you google it you will understand why you would want to avoid this (it gets in your bloodstream).  This is why when I'm using tomato sauce, you will see I use Hunt's brand because they are a company that doesn't use BPA in their cans. Unfortunately, even the BPA free cans can be lined with other not so great chemicals so if you can go the dried bean route you avoid all chemicals all together.

    Before I owned an Instant Pot I tried several times to cook dried beans and it was a nightmare. It has to cook on the stove on simmer literally ALL DAY. Usually I would still screw it up and Chef would have to save them. The IP though, makes it effortless and under an hour!! IP for the win!

    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

    • 1 cup dried black beans
    • 3 cups water
    • 1/2 tsp of Tony Chachere's Creole Seasoning (can sub 1/2 tsp of salt if desired)

    Instructions
    1. Pour 3 cups water and 1 cup dried black beans into your Instant Pot. Add 1/2 tsp creole seasoning or salt, whichever is your preference.
    2. Seal and set to high pressure for 30 minutes and allow 12 minutes to reach pressure. Be sure the steam vent is set to the sealed position and that keep warm is selected
    3. Once it beeps that it's finished on high pressure, allow to sit for 10 minutes before releasing remaining pressure.
    4. Strain beans in a metal strainer in the sink, to reduce excess liquid. 
    5. Serve as a side, in burritos, mixed with rice, in soups... World's your oyster!

    You will need bag of dried black beans. 
    Add 1 cup black beans, 3 cups water, salt or creole.
    Seal and set to 30 minutes high pressure, allow for
    12 minutes to build pressure. Once it beeps,
    let it natural pressure release for 10 minutes
    before releasing remaining steam.
    Using oven mitts, take liner of IP and pour into metal
    strainer to drain excess liquid. I usually will
    shake a few times to get all the liquid out, if you are
    not serving hot immediately and adding to say a soup
    you can run water over it to get the excess black bean
    juices off.  
    Serve or add into a dish as desired!