I love pesto! Pesto has so much flavor, and it is great with pasta. It makes for a super simple dish that is full of flavor. I think its especially great with chicken! Even better, you can find a ton of pre-made pesto at your local grocery store – so no worries about making your own! If you want to, more power to ya!
I love the idea of a One Pot Pressure Cooker meal – I love even MORE the idea of a meal that only takes *5 ingredients to delicious! *5 ingredients – not counting the water, salt and pepper – 5: pesto, chicken, pasta, butter/oil, spinach
This meal is fast! It only takes 4-5 minutes of hands on work, and cooks in under 20 minutes total from start to serving!
Another WIN about this meal is that my (super picky) 7 year old daughter ate it and complimented it – I honestly didn’t think she’d eat it (simply because its got green in it!), but I was pleasantly surprised this One Pot Pesto Chicken Pasta was kid-approved!
The hubby was happy with this meal, I was thrilled & the kid ate it.
Total wife & mom win!
One Pot Pesto Chicken Pasta
Ingredients
2 T olive oil
1 1/2 pounds chicken, cubed into 1 inch pieces
salt and pepper to taste (about 1/2 tsp each) to season chicken
1 box (1 pound) pasta, choose a substantial noodle like rigatoni or cavatappi
Turn on Pressure Cooker to Sauté or Browning setting, then add 2 T olive oil. Add chicken and season with salt and pepper to taste (about 1/4-1/2 t each).
Sear chicken for 2-3 minutes. Do not cook through.
Add pasta, water, 1/2 t salt, plus 1 T butter cut in small pieces.
Stir lightly. Close lid, and close vent knob – on Instant pot, turn vent knob to “Sealing”.
Set cook time to 4 minutes on High Pressure – for Instant Pot, press Manual and adjust cook time with “+/-“ buttons to 4 minutes.
Pot will take 5-10 minutes to come to pressure, then cook time countdown will begin.
When cook time is complete, quickly release pressure (QPR) and remove lid.
You may have some water left in the pot – that is okay! It will help make your sauce.
Press cancel or off on your pressure cooker. Turn on sauté or browning function.
Add pesto and stir.
Then add spinach and stir. Spinach will take no time at all to wilt!
After pesto blends well and spinach is wilted, turn cooker OFF.
Serve, and garnish with parmesan cheese, cracked pepper and/or crushed red pepper, if desired.
Who doesn’t love Smores?Sweet, Gooey marshmallow, crunchy, sugary graham crackers, luscious, melty chocolate… you want one now, don’t you?!
I love the flavors, but let’s be honest… how often do you really actually make Smores? Perhaps you do often, but I admit that I do not.
#1: I live in Florida – when do you think we EVER have an opportunity to have a bonfire let alone have the need to sit close enough to one to roast marshmallows? Not very often.
On that note, us Floridians are hunkering down for our coldest day in December coming tomorrow – the high where I live is set to be 63 and the low 41 – perhaps tomorrow should be National Smores-for-real Day in Florida! I’ll let my husband know to connect the propane to our faux fire pit. #2: When else do you make Smores? While camping perhaps? Well, again with the admissions… I admit my idea of camping is, well, non-existent… but if it existed, I’d hope it would involve A/C and my hair straightener. Don’t judge me. But, who doesn’t love Smores?! Especially if there was an easier way to make and eat them. Well, alas… I believe in this Smores Pie. It satisfies the flavor desires, yet involves no fire. And since I have become obsessed with my Pressure Cooker, I am happy to report I make it in my Instant Pot!
S’mores Pie
Ingredients
1 cup graham cracker crumbs, about 8 cracker sheets
Place graham crackers in resealable bag, like a sandwich or quart size ziplock. Crush into crumbs using flat side of meat tenderizer or rolling pin, or whatever you have that will work.
Pour crumbs into small mixing bowl. Pour in melted butter. Mix until combined.
Press evenly on bottom and slightly up the sides, about 1 inch, of springform pan.
Mix brownie batter as directed on box. Pour into springform pan over graham cracker crust.
Tap pan lightly on counter to get rid of air bubbles and evenly disperse batter.
Cover tightly with foil.
Pour 1 1/2 cups water in bottom of pressure cooker inner pot, place trivet over water, then place springform pan on trivet over water.
Close lid of pressure cooker, and close vent knob. On Instant pot, turn vent knob to “Sealing”.
Press Manual button on Instant Pot, or high pressure on any pressure cooker, and adjust cook time to 45 minutes.
Pressure cooker will take 5-10 minutes to come to pressure, then cook time countdown will begin.
When cook time completes, allow pressure to naturally release (NPR) for 10 minutes. Quickly release remaining pressure (QPR)by opening vent knob. On Instant Pot, turn to “Venting”.
Uncover and allow pie to cool slightly, about 15 minutes.
Evenly spread marshmallows over brownie – do it neatly for neater presentation if you wish.
Place under broiler for 2-3 minutes – do not take your eye off those marshmallows! They can go from perfectly browned, to ridiculously burnt in the matter of seconds.
Carefully remove from oven and let cool for 15-20 minutes.
Unlatch spring on springform pan, and carefully remove rim. Slide pan onto a plate or storage container lid – why a storage container lid? Because I use a tupperware or this 7 cup round Pyrex oven safe bowl, turned upside down to store the leftovers! (pending there are leftovers) #Genius
(NOTE: because Pyrex bowl is oven safe, you can use this to cook things in your Instant Pot, too! Worth the purchase: 7 cup Pyrex oven safe bowl, 7 cup, round.
This Pyrex container is just over 7.5 inches in diameter, and the spring form pan is just under 7.5 inches!
Pressure Cooker Macaroni and Cheese [Kid Approved]
Pressure Cooker Macaroni and Cheese #KidApproved! I love macaroni and cheese. My 7 year old step daughter LOVES macaroni and cheese. Our loves of cheese are different, though (adult cheese versus kid cheese, ya feel me?). More
If you’ve been here before, you know I love oatmeal!I’ve sort of made it a mission to reinvent those popular Oatmeal packet flavors. I’ve eaten plenty of quick oatmeal packets in my day. With age, I have started looking more at nutrition labels – when you can’t pronounce every ingredient, its probably time to consider eating something different…
These days I prefer homemade, and I have become OBSESSED with Oatmeal made in my Instant Pot!
I’ve shared recipes for Apple Cinnamon, Maple Brown Sugar, and Pumpkin Spice Oatmeal. I tackled Date, Raisin, and Walnut Oatmeal – it’s wrong to say “tackle” though honestly… it was freaking easy!
Date, Raisin and Walnut Oatmeal (Rolled Oats or Steel Cut)
Stir lightly. Close lid. Turn Vent knob to “Sealing”.
For Steel Cut Oats:
Press “Manual” button and use “+/-“ button to adjust cook time to 12 minutes.
For Rolled Oats:
Press “Manual” button and use “+/-“ button to adjust cook time to 3 minutes.
Instant Pot will take 5-10 minutes to pressurize – while doing so, display will show as “On”. When IP pressurizes, cook time countdown will begin.
When cook time is complete, IP will beep and automatically change to “Keep Warm” setting. Allow IP to naturally depressurize (NPR) for 10 minutes. QPR remaining pressure by turning vent knob to “Venting”. I always cover vent knob with a towel before QPR.
Open lid and lightly stir holding the inner pot with oven mitts, I use my Instant Pot Silicone Mitts – enjoy the sites, and the aroma!
I could eat oatmeal every morning and be the happiest morning person in the world… as long as there’s coffee – don’t forget the coffee.
There are so many benefits of oatmeal. “This whole-grain powerhouse has been packing serious nutrition and hearty flavor into breakfast for generations. It’s one of the few comfort foods that are as good for you as they are just plain good… [with a] proven ability to curb bad LDL Cholesterol” — I couldn’t agree more WebMD!
A healthy breakfast can help you eat better thought the day. “Oatmeal contains fiber which stays in the stomach longer and helps you feel fuller, longer” [healthyeating.org].
However, “some packets of instant oatmeal are…loaded with sugar… and high in sodium” [WebMD].
I have eaten plenty of packets of instant oatmeal in my younger days – but in these, well, older days I prefer to make it myself.
Oatmeal in the pressure cooker is not only delicious, but it is SO EASY! Anything that can make a sometimes hectic week day morning EASIER, I am all about. Thanks, Instant Pot!
My favorite brand is Bob’s Red Mill, Organic Steel Cut Oats!
Also add:
1 apple, peeled and cut into 1/2 inch cubes (any apple is fine, I used Fuji)
1-2 T butter or coconut oil
1 1/4 t. cinnamon
1 t. vanilla
1/4 t. salt
0-3 T. brown sugar (depends on your sweetness preference. I actually skip the sugar altogether and garnish with a swirl of pure maple syrup or honey when served)
Press “Manual” (high pressure) button and adjust cook time to 3 minutes.
For Steel Cut Oats:
Press “Manual” (high pressure) button and adjust cook time to 12 minutes.
Once Instant Pot comes to pressure, cook time countdown will begin.
Once cook time is complete, Instant Pot will beep and automatically change to “Keep Warm”. Quickly release pressure (QPR) by turning vent knob to “Venting” – I always place a towel over vent knob before venting.
Open lid, and enjoy the smell!
Stir and Serve!
I get 3 generous, or 4 moderate servings from this recipe – you can absolutely double or even triple/quadruple this recipe!
I prefer topping my Oatmeal with walnuts and a swirl of pure maple syrup – YUM!
My step daughter came sweetly up to me the other night and said, “Can you pretty please make me macaroni and cheese with beef mixed in soon?”
Well, obviously I had to deliver after that polite ask, and I decided I was going to try to make it happen in my Instant Pot.
Today we had plans to follow our holiday tradition by making Gingerbread cookies (check us & our cute cookies out). I needed to make something fast, and planned to fulfill her request! I had ground beef thawed in the fridge, and decided to go semi-homemade.
With 1/2 pound of ground beef and 1 box of Kraft Deluxe, I re-won her heart.
Her exact words while eating this: “This is the best meal you have ever made for me in my whole entire life…can we eat this everyday?!” #MomWin
Y’all I wasn’t complaining eating this either… #kidapproved, but also #momapproved – freaking delicious and it literally took 10 minutes – only half of which were hands on work. Thank you, Instant Pot!
Semi-Homemade Beef Macaroni and Cheese
Ingredients
1 T oil
1/2 lb ground beef (I use lean)
2 1/4 cups water
1 box Kraft Deluxe Macaroni and Cheese
Note: You can double (or even quadruple this recipe!)
Step by Step Directions
Press Sauté button on Instant Pot (or browning setting on another pressure cooker). Add oil, then add ground beef. Brown for 3 minutes.
Push meat to one side of Instant Pot and use a towel to grab the pot and tilt in order to gather grease. Spoon out as much grease as you can get!
Open box of Kraft Deluxe (or similar mac-n-cheese with cheese pouch).
*If you don’t have something nice to say about my processed cheese mac-n-cheese, don’t say anything at all ?
Press “Manual” (high pressure on any pressure cooker) and adjust cook time to 4 minutes. When Instant Pot (IP) pressurizes, cook time countdown will begin. When complete, IP will beep and change to “Keep Warm” setting. Press “Keep Warm/Off” button to turn Instant Pot off.
Quickly release pressure (QPR) by turning vent knob to “Venting” – I ALWAYS place a towel over vent knob BEFORE turning to Venting.
Open lid – you should find almost all water was absorbed – if not, drain. I had hardly any water left and did not need to drain.
Add cheese sauce and stir until combined.
Round up your kids, and serve them the “best” meal of their kid life!
Maple Brown Sugar Oatmeal – Rolled Oats or Steel Cut Oats
I have ALWAYS loved Oatmeal. As a kid, I used to eat maple brown sugar oatmeal every single morning – but I ate it from the just-add-water microwavable packet. It was quick and easy and I could do it myself. So it was a staple. The flavor is still one of my favorites. I have also converted Apple Cinnamon Oatmeal and Date, Raisin and Walnut Oatmeal to Instant Pot successes, too!
As an adult, I moved away from the who-knows-whats-really-in-there packets to old fashioned oats. For a long time now, I have made oatmeal on my stovetop and/or the microwave. As I mentioned in my recipe blog for Pumpkin Spiced Oatmeal, it really is kind of a pain, and it definitely requires attention. It requires attention at a time when too many other things are going on – anyone else’s mornings get a little hectic? It’s never consistent either – one morning it will be too watery, the next to dry, the next clumpy, the next just ok. I still eat it, because I love it, but dealing with making stovetop or microwavable oats definitely makes a Starbucks run that much more tempting.
My favorite brand is Bob’s Red Mill, Organic Steel Cut Oats!
1 t vanilla
1/4 t cinnamon
dash salt
1-3 t butter or coconut oil
1-3 T brown sugar (depends on sweetness preference – I used 2 T)
1-3 T maple syrup (depends on sweetness preference – I used 2 T)
Walnuts, pecans or almonds, chopped, optional as garnish
Additional maple syrup, optional as garnish
Directions
Add all ingredients directly to Instant Pot stainless steel pot or other pressure cooker and stir.
Close lid and turn vent knob to “Sealing”
For rolled oats: Press “Manual” on Instant Pot or high pressure setting on other pressure cooker and use “+/-“ buttons to adjust cook time to 3 minutes.
For steel cut oats: Press “Manual” on Instant Pot or high pressure setting on other pressure cooker and use “+/-“ buttons to adjust cook time to 12 minutes.
Instant Pot (IP) display will show as “On” until IP pressurizes. When fully pressurized, IP display will show cook time and begin cook time countdown.
When cook time is complete, IP will beep and automatically change to “Keep Warm”.
Allow IP to naturally depressurize (NPR) on “Keep Warm” for 5-10 minutes, then manually release any remaining pressure (QPR) by turning vent knob to “Venting” – I ALWAYS place a hand towel over vent knob BEFORE turning to “Venting”
I prefer topping with some walnuts (or nut of your preference) – this gives it some crunchy texture which I just love. I also add a dash of cinnamon on top — both are totally optional (but delish)!
Maple Brown Sugar Oatmeal | Instant Pot Pressure Cooker
Prep Time
1min
Cook Time
12mins
Total Time
13mins
Instructions include directions for either rolled oats or steel cut oats - they have different water to oat ratios and different cooking times.
Servings: 3
Ingredients
1cuprolled oatsfor rolled oats
2 1/2cupswater or milkfor rolled oats
1cupsteel cut oatsfor steel cut oats
3cupswater or milkfor steel cut oats
1tspvanilla extract
1/4tspcinnamon
dashsalt
1-3tspbutter or coconut oilbased on your preference
1-3tbspbrown sugarbased on your preference
1-3tbspmaple syrupbased on your preference
chopped walnuts, pecans, almondsoptional as garnish
Instructions
Add all ingredients directly to Instant Pot stainless steel pot and stir.
Close lid and turn vent knob to “Sealing”
For rolled oats: Press “Manual” on Instant Pot or High Pressure setting on other pressure cooker and use “+/-“ buttons to adjust cook time to 3 minutes.
For steel cut oats: Press “Manual” on Instant Pot or High Pressure setting on other pressure cooker and use “+/-“ buttons to adjust cook time to 12 minutes.
When cook time is complete, allow IP to naturally depressurize (NPR) on “Keep Warm” for 5-10 minutes, then manually release any remaining pressure (QPR) by turning vent knob to “Venting”
Open lid, stir and serve with optional garnish.
Leftovers can be refrigerated and reheated for 3-4 days if needed.
Oatmeal… or any hot cereal, is so comforting to me. The fact that its healthy, filling and EASY to make in my Instant Pot pressure cooker is a BONUS.
I like oatmeal plain with just a little honey… with fresh fruit and nuts… with warm spices, vanilla and brown sugar… with dried fruit and sliced banana…
Confession though… until this Instant Pot Pressure Cooker experiment, I had yet to try them with pumpkin and it’s infamous Fall spice.
Before now, I always cooked my oatmeal in the microwave. I stir ever 30 seconds. I stare into the ‘wave to make sure they don’t boil over – sometimes I look away and they do. Sometimes I get em right, sometimes I have to add more liquid. They never seem to be consistent. I still have always loved my oatmeal, but they are a full blown 3 minute labor (3 minutes, wah-wah… I know – my husband is rolling his eyes right now).
But, seriously… anyone else feel like cooking oatmeal is quite a task, mostly because you have to pay attention to it at one of the most inconvenient times – first thing in the morning, maybe before you’ve had anymore than 2 sips of coffee, and probably when you are multi-tasking in order to get yourself and your loved ones out the door in time, looking halfway decent? Thinking about it makes me want to go grab Starbucks or a pop tart, too. I feel you…
Well, good news is, as per the usual, my Pressure Cooker really pulled through!
This Pumpkin Spice Oatmeal is so good. And, SO EASY!
My favorite brand is Bob’s Red Mill, Organic Steel Cut Oats!
1 cup pumpkin 1 t vanilla extract 1/2 t cinnamon* 1/4 t ginger* 1/8 t nutmeg* pinch all-spice or clove* 1/8 t salt 1-3 t coconut oil or butter, optional *can sub 1 t pumpkin pie spice
Optional Garnish:
Maple syrup or honey, drizzle after cooked when serving (1-2 t per serving)
Toasted Pumpkin seeds, coconut, walnuts, pecans or almonds
Fresh berries or bananas
Whatever your heart desires!
Directions
Put all ingredients in Pressure Cooker pot and stir.
Note: I used a bowl to initially combine ingredients, but thats so not necessary! Add directly to your pressure cooker pot insert.
Stir all ingredients well.
Add to Instant Pot. Close lid, and close vent knob.
Since getting my 
