best popular INSTANT POT Recipes (Spaghetti,Potato,Carnitas)
BEST POPULAR INSTANT POT RECIPES
Instant Pot is a multi-functional electric pot, which you can use as a slow cooker, pressure cooker, rice or yogurt maker, steamer, or sauté pan. No wonder it’s been taking the world by storm in the recent decade.
Instant Pot also gives you the freedom to cook your meals and do whatever you need or want to do in the meantime.
THE BEST 7 INSTANT POT RECIPES
⦁Instant Pot Spaghetti Bolognese
⦁Instant Pot Spaghetti Carbonara with Broccoli
⦁Instant Pot Bison Pasta (Pasta Bisonte)
⦁Instant Pot Spicy Pork Meatloaf
⦁Instant Pot Chili Chicken Carnitas
⦁Instant Pot Chicken Quinoa Tortilla Soup
⦁Instant Pot Jambalaya with Shrimp and Chicken
1. Instant Pot Spaghetti Bolognese
INGREDIENTS :
1 tablespoon olive oil
1 lb extra-lean ground beef at least 90%
2 cups chopped yellow onions
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso beef broth from a 32-ounce carton
12 oz uncooked spaghetti broken in half
1 can Muir Glen organic fire roasted crushed tomatoes undrained, 28 ounce
INSTRUCTIONS
On Instant Pot, select SAUTE; adjust to normal.
Heat oil in the insert.
Add beef, onions, and salt; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked.
Stir in celery and carrots.
Select CANCEL.
Stir broth into beef mixture.
Add spaghetti evenly over the beef mixture.
Spread tomatoes evenly over spaghetti.
Secure lid; set pressure valve to SEALING.
Select MANUAL; cook on high pressure for 7 minutes.
Select CANCEL.
Set pressure valve to VENTING to quick-release pressure.
Using tongs, immediately lift, and stir the mixture for 1 to 2 minutes or until pasta is completely separated.
Spaghetti will appear to be stuck together but will separate while stirring.
2. Instant Pot Spaghetti Carbonara with Broccoli
INGREDIENTS for 4 servings
1 head broccoli, cut into florets
1 lb spaghetti
1 garlic clove, crushed
Salt to taste
4 eggs
8 oz bacon
1 cup Pecorino cheese, grated
1 tbsp butter
DIRECTIONS and total time: approximately. 30 minutes
Place spaghetti, 4 cups water, and salt into the pot. Seal the lid, select Manual at High, and cook for 5 minutes. When done, do a quick release. Remove pasta to a bowl. Fit a steamer basket in an Instant pot and place broccoli on top. Seal the lid again and cook for 3 minutes at High. Do a quick pressure release, and set aside. In a bowl, whisk eggs with cheese. Wipe the IP clean and set it to Sauté. Add in bacon and garlic. Cook for 5 minutes. Discard garlic and set aside. Melt in the butter. Return pasta to the pot and reheat it for 30 seconds; press Cancel. Add in egg mixture and stir until the eggs thicken into a sauce.
3. Instant Pot Bison Pasta (Pasta Bisonte)
12 ounces ground bison
1 1/2 cups diced onion
1 1/2 cups diced red bell pepper
2 tablespoons olive oil
1 (8 ounces) package of sliced baby portobello mushrooms
1/2 cup chopped fresh basil
4 cloves garlic, chopped
1 tablespoon dried oregano
1 bay leaf
2 (14.5 ounces) cans of diced tomatoes
1 cup water 1/2 cup red wine
1 tablespoon tomato paste
1 (16 ounces) package of trottole pasta
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function; heat until the indicator reads 'Hot.'
Add bison, onion, red bell pepper, and olive oil.
Saute until bison is browned and crumbly, 5 to 7 minutes.
Add mushrooms; saute until slightly softened, 1 to 2 minutes. Stir basil, garlic, oregano, and bay leaf into the bison mixture. Add tomatoes, water, wine, and tomato paste.
Turn the cooker off. Add pasta; stir until coated. Mix in salt, onion powder, and garlic powder. Set cooker to Manual. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir well.
Cook's Notes:
Use roasted garlic powder if available.
Use any kind of bell peppers you prefer.
You can replace the oregano with an Italian herb mix.
Any variety of pasta works in this recipe. I used Italian trottole pasta, which is a bit thicker and takes a little longer to cook normally.
Reduce cooking time to 4 minutes for more delicate pasta like farfalle.
If it is too al dente for your taste, place the lid on and let it stand for another minute or two until it reaches your desired firmness.
4. Instant Pot Spicy Pork Meatloaf
1 lb ground sausage
1 lb ground pork
1 cup rice
1 cup milk
½ tsp cayenne powder
½ tsp marjoram
2 eggs, beaten
1 tbsp thyme
1 tsp sage
Salt and black pepper to taste
2 garlic cloves, minced
1 sweet onion, diced
Topping
2 tbsp brown sugar
1 cup ketchup
DIRECTIONS and total time: approx. 45 minutes
In a bowl, crack the eggs and whisk them with milk.
Stir in the meat, cayenne, marjoram, thyme, sage, rice, onion, and garlic.
With hands, mix in the ingredients to combine and form s meatloaf mixture.
Grease a baking dish with cooking spray.
Add and shape the meatloaf mixture inside.
Whisk together the ketchup and sugar and pour over the meatloaf.
Place a trivet inside the pressure cooker, and pour 1 cup of water. Lay the dish on top, seal the lid and cook on Manual for 30 minutes at High. When ready, do a quick release.
5. Instant Pot Chili Chicken Carnitas
INGREDIENTS for 4 servings
½ cup cherry tomatoes halved
1 lb chicken breast
8 corn tortilla shells
1 avocado, sliced
Filling
1 can (10-oz) fire-roasted tomatoes, chopped
½ yellow onion, chopped
1 garlic clove, minced
1 tbsp olive oil
½ cup chicken broth
½ tbsp chili powder
1 tbsp taco seasoning Salt and black pepper to taste
¼ tsp ground coriander
DIRECTIONS and total time: approx. 30 minutes
Add the chicken to the instant pot.
In a bowl, mix together all filling ingredients. Pour the mixture over the chicken.
Seal the lid, select Poultry at High, and cook for 15 minutes.
When done, do a quick pressure release.
Remove the chicken to a cutting board and let it cool for a few minutes before shredding.
Shred and return to the pot; stir to combine. Warm tortillas in the microwave.
Divide the chicken mixture between tortillas, top with cherry tomatoes and avocado, and wrap to serve.
6. Instant Pot Chicken Quinoa Tortilla Soup
Ingredients
5 cups chicken stock
1 (14.5 ounces) can of canned diced tomatoes with their juice
1 onion, diced
2 cloves garlic, minced
1 ½ pounds boneless chicken breasts
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
2 cups frozen corn kernels
½ cup shredded cabbage
1 cup cooked quinoa
1 tablespoon lemon juice
1 (8 ounces) package of tortilla chips
1 tablespoon fresh cilantro
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot).
Add chicken stock, tomatoes, onions, and garlic to the pot.
Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 8 minutes.
Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken from pot and place on a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.
7. Instant Pot Jambalaya with Shrimp and Chicken
INGREDIENTS
2 tablespoons olive oil, divided
14 ounces andouille sausage, sliced
1 medium onion, chopped
2 cloves garlic, crushed
1 pound boneless skinless chicken breasts, cubed
1 green bell pepper, chopped
2 stalks of celery, chopped
1 (28 ounces) can of diced tomatoes
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce (such as Tabasco) 2 tablespoons chopped green onions
Directions
Turn on a multi-functional pressure cooker and select the Saute function.
Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes.
Remove sausage from pot and set aside.
Add remaining olive oil to the pot.
Add onion and garlic; cook and stir for 1 minute.
Add chicken, bell pepper, and celery.
Cook until chicken starts to brown on the edges, 2 to 3 minutes.
Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined.
Turn off Saute function.
Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 7 minutes.
Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes.
Unlock and carefully remove the lid after the pressure has been released completely.
Serve jambalaya garnished with chopped green onions.
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