I LOVE these Instant Pot Chicken Zucchini meatballs – seriously, so good and filling, the seasonings are spot on, and to boot, HEALTHY! – Food Under Pressure
Healthy, chicken meatballs are just what I need in my life right now. Because… have you seen my Alabama Pot Roast recipe? Not the healthiest thing in the world.
Sometimes you just wantneed something light, healthy, full of veg. This is it.
And it’s quick. 6 minutes! Fix a big salad on the side while this is cooking and boom! You got a veg filled, healthy dinner for the fam!
Instant Pot Apple Cider Pork Chops are so soft and tender… I love a good and easy recipe… The best part of this recipe is that you can put a full meal on the table with minimum effort and a fraction of the time, all these while using only the Instant Pot so think, minimum pans to clean.
[YAY!]
The pork chops, potatoes, and carrots are cooked at the same time. Once everything is done, a flavorful and super easy apple cider sauce is made. This recipe for Instant Pot Apple Cider Pork Chops is another great combo of sweet and savory, the apple cider mustard sauce has just the right amount of sweetness and slight tanginess to tie this meal together. Astonishingly delicious!
Instant Pot Meatloaf & Taters – who doesn’t love a good meatloaf and hearty side of taters?!
Especially when it’s as SIMPLE as it is with our tried and true Instant Pot pressure cooker recipe. If you’ve had a case of the Mondays like myself, then simple is just what you need!
Whip up this amazing meatloaf and taters recipe in just over 30-minutes and you will satisfy even your pickiest eaters.
So…what are you waiting for?! Come on….JUST COOK IT!!
I love pot roast – it is one of my all-time favorite comfort foods.
This Instant Pot Savory Pot Roast & Gravy is OUT OF BOUNDS (in my best Guy Fieri voice). The effort does NOT disappoint.
This meal is fit for a holiday, a special event, a dinner party or just a lovely family meal. Just you? MEAL PREP the ‘ish out of this recipe – eat some, save the rest for lunches for the week.
Seriously, it is impressive. Rich and savory and just beyond your average pot roast. Unlike most recipes, this one ensures the veggies don’t turn into complete mush! And, we have a secret ingredient for our gravy that brings it to an entirely different high level!
Normally, I make pot roast in my dutch oven – seasoning and searing the chuck roast on my stove top first, then adding the rest of the ingredients and slow braising in the oven at about 275 degrees for 3+ hours, then making a gravy from cooking liquid. All in all, between prepping, searing and braise and gravy time, it takes me about 4 hours or so to produce it this way. It’s always worth it! But, it does take time.
With my Instant Pot, I cut the cook time in 1/3! *High five!*
Pot Roast in the Instant Pot? A LUCIOUS, SAVORY SUCCESS.
My recipe ensures your veggies are NOT mushy & your gravy is OUT OF THIS WORLD thanks to a secret ingredient!
8mediumbaby red potatoes halvedcan sub cut russet potatoes
2med to largeonionpeeled, quartered
18-20baby carrots
1lgsweet potatocut in 2 inch cubes, optional
1/2cupmushroomsquartered or sliced, optional
Gravy Thickener
2Tcorn starch
2Tmelted butter
1-2Tbraising liquid after cooking
Instructions
Cooking the Roast
Set Instant Pot (IP) on sauté, leave lid off and allow to heat.
While IP is heating, cut roast in 2 even pieces and season with salt, pepper, onion powder, garlic powder and paprika. Once IP display says “HOT”, add 2 T. olive oil and roast. Sear for 2-3 minutes each side.
Add wine, and scrap bottom of pan to deglaze (loosen all browned bits) for about a minute, moving the roast around to get all the bits.
Deglazing is a MUST! All those bits are FLAVOR – and you don’t want to leave them stuck to the IP insert or they WILL burn & your pot will not come to pressure.
Add beef broth, Worcestershire, packet onion soup mix as well as vegetable & aromatics for braising – onion, celery, carrots, garlic, thyme & bay leaves. Close lid, and turn vent knob to "Sealing".
Choose High Pressure cooking option (on Instant Pot, either "Manual" or "Pressure Cook"), and set cook time to 45 minutes.
NOTE: it will take about 10 minutes for pressure cooker to pressurize – don’t let this make you think you’ve done something wrong! Once pressurization is complete, the timer will begin the cook time countdown.
Once cook time is complete, allow the pot to naturally release pressure for 10 minutes, then carefully turn vent to “Venting” to release remaining pressure.
Once pressure is released and steam no longer comes from the vent, open the lid. Remove the aromatic veggies as you can & set aside – these will likely be rather mushy by now, but have served a very noble purpose and will be used again when making the gravy.
Cooking the Veggies
Add additional fresh vegetables: baby red potatoes, cut russet potatoes, onion, mushrooms, cut sweet potato, carrots...or whatever combination you like with your roast. Replace lid on pressure cooker, making sure vent is turned to “Sealing”. Choose high pressure option, and set cook time to 6 minutes.
When cook time is complete, allow the pot to naturally depressurize for at least 10 minutes, then manually release any remaining pressure.
Thickening process - Gravy
Transfer roast and vegetables to serving platter, but leave all juices – Cover with foil to keep warm.
Press “Saute” or Browning option on pressure cook.
In separate small bowl, whisk corn starch, melted butter and 1-2 T cooking liquid to create what’s known as a thickening “slurry” – make sure to remove all lumps.
Whisk “slurry” into remaining cooking liquid in IP, whisking every 15-30 seconds for about 5 minutes, or until slightly thickened
OPTIONAL: add previously removed aromatic, now mushy vegetables to gravy and use an immersion blender to blend into sauce -- this is totally optional, but MAN, does it bring that gravy to a-whole-nother level.
SERVE & ENJOY!
Serve pot roast sliced or shredded over veggies, smothered in savory gravy!
I absolutely love making one-pot Instant Pot pasta dishes in my pressure cooker!
Can you make this pasta dish using a couple pots on the stove in perhaps about the same amount of time considering the time the Instant Pot pressure cooker takes to come to pressure? Probably. But, will you have a clean stove top, no splattering, less dishes and you only have to do about 5 minutes of work versus standing on the stove for 25 straight.
I have a newborn. No… no I don’t. My son is almost 11 months now — where did my teeny newborn baby go?! Time is of the essence, as it is for us all. Anything that can help me have more time with my son, or some time to do household chores I don’t always have time for otherwise, or something that can help me have less clean up and less hands on effort… YES, please.
Pasta in the Instant Pot is not something everyone would think you could or should do, but I clearly do.
Instant Pot Sausage & Tomato Pasta
Ingredients 2 T olive oil 1- 1 1/2 pounds sausage cut in rounds or ground (I used Aidell’s chicken apple sausage simply because that’s what I had! Any sausage, chicken or otherwise, will work!) 1 medium onion, diced roughly 2 garlic cloves, minced 1 14.5 oz can diced tomatoes, plain or any flavor you prefer 1/4 cup sun-dried tomatoes (optional, but delicious) 1 t salt 1/2 t pepper 1 t Italian seasoning 1/2 t garlic powder 1/2 t onion powder 1/4 t red pepper flakes (optional) 3 1/4 cups chicken stock (can sub water, but perhaps add an additional 1/2 t salt) I box tri color rotini (1 pound, can definitely sub cavatappi or any larger similar noodle)
Instructions Sauté sausage, onion, garlic til lightly browned in olive oil, about 3-4 minutes. Drain grease, as needed.
Add can tomatoes with juice and scrape bottom of pan (deglaze). Add sun-dried tomatoes, stock (or water), seasonings. Stir. Add pasta, stir lightly.
Close lid and seal. Cook on high pressure 4 minutes. Carefully quickly release pressure as soon as done.
Stir. Let stand 2-3 minutes. You’ll notice a lot of the residual water will have absorbed.
Serve with Parmesan cheese and crushed red pepper (and wine!), if desired.
Oh… and throw that Instant Pot inner pot & it’s sealing right in your dishwasher. Rinse out your lid, give a quick wipe to the rim on the Instant Pot, and that’ll do ya.
I was craving a good, but fast pasta dish earlier this week – Instant Pot Chicken Artichoke Pasta with Tomatoes is what came to be! Thankfully, it was so DELICIOUS!
Additional thanks goes to the fact that its a total ONE POT MEAL thanks to my Instant Pot Electric Pressure Cooker – who doesn’t love less dishes?!
Recently, I had to nix dairy from my diet (nursing a dairy intolerant infant problems…). One of my first thoughts: “Oh my Gosh, how will I live without pizza and pasta”, because naturally you put cheese on both of those, right?!
Well, of course you can make pasta without cheese (sigh), but pizza and I are still separated at the moment.
Anyhow, you can definitely create some tasty pasta dishes without cheese, including this Instant Pot Chicken Artichoke Pasta with Tomatoes.
This pasta dish is FAST & EASY – and my favorite part, it is a total ONE POT MEAL!
The less dishes, the better, right?
Instant Pot Chicken Artichoke Pasta with Tomatoes
Video by Food Under Pressure
Pasta made in your pressure cooker takes minimal effort & is done in minutes! This is an easy, one pot meal perfect for a busy weeknight or lazy Sunday!
Servings: 6servings
Author: Jessica Miller
Ingredients
2tbspolive oil
1.5lbschickendiced in 1-2 inch cubes
2-3freshgarlic clovesminced
1tspItalian seasoning
1tspsalt
1/2-1tspblack pepper
1/4tspcrushed red pepperoptional for spice
1candiced tomatoes14.5 ounce
2 1/2cupswater
2tbspolive oil
1boxpasta (I prefer rotini)
1/4cupsun-dried tomatoes
2-3tbspsun-dried tomatoes, dicedadditional as garnish, optional
parmesan cheeseoptional as garnish
1canquartered artichoke hearts14.5 ounce, drained
Instructions
Prepare all ingredients and turn on pressure cooker to sauté or browning mode.
Once heated, add 2 tbsp olive oil to pot. Add chicken, garlic and seasonings and sauté 3-4 minutes.
Add water, tomatoes including their juice, sun-dried tomatoes, artichokes and olive oil. Stir well, scraping any bits off the bottom of the pot (deglaze).
Add pasta. Press into liquid and stir very lightly.
Close lid and close vent knob (turn to sealing setting).
Press Cancel, the manual (high pressure) and adjust cook time to 4 minutes.
When cook time is complete, quickly release pressure (QPR) by carefully opening vent knob (turn to venting setting).
Open lid and stir gently, but well.
Serve immediately. Garnish with additional sun-dried tomatoes and/or parmesan cheese, if desired. Sprinkle on some crushed red pepper if you like the spice — YUM!
I love rice recipes & rice dishes. Well, actually, I LOVE Instant Pot rice recipes! They are some of the easiest, fastest & most delicious pressure cooker recipes, including this Easy Jambalaya.
With Instant Pot rice recipes, I love to add a TON of flavor.
Don’t get intimidated… adding a ton of flavor doesn’t mean you have to have magical powers, just be creative with your ingredients and don’t be stingy with those seasonings! If a rice recipe is going to be my MEAL, I don’t want just a bowl of mostly plain rice. I want meat and veggies and FLAVOR in every bite.
Chinese Fried Rice from a local takeout place usually disappoints me. Why? Because the ratio of rice to other ingredients is far too big. I want meat, I want veggies, I want flavor, not just a mouthful of rice. My Instant Pot Chicken Fried Rice is a big hit in my house!
My husband loves smoked sausage and cajun spice. So, when I had these ingredients on hand recently and needed to get a good dinner on the table ASAP, I decided to go for an easy (and SUPER FAST) Instant Pot Jambalaya.
Good news, it was a HIT! Better news, it took just a few minutes of prep and I cooked everything in one pot – the Instant Pot! Hip Hip HOORAY for only one dirty pot! Gotta love a good Instant Pot one pot meal!
Press “Sauté” on your Instant Pot or Browning setting on other pressure cookers, and allow it to heat.
Add onion, celery, red pepper and garlic as well as sausage and seasonings, sauté 3-4 minutes.
Add rice, sauté another 2 minutes.
Add tomatoes, shrimp and water. Stir gently.
Place lid on pressure cooker and close vent.
For Instant Pot, close lid and turn Vent knob to “Sealing”
Cook on High Pressure for 4 minutes.
For Instant Pot, Press “Manual” [High Pressure] setting, and adjust time using “+/-“ buttons.
When cook time is complete, allow pot to naturally release pressure (NPR) for 5 minutes. Then, quickly release remaining pressure (QPR) manually by carefully opening your vent knob.
For Instant Pot, turn vent knob to “Venting”.
Open lid, and enjoy the yummy view!
Fluff with large fork, then serve immediately with scallion and perhaps more tabasco as garnish.
This ONE POT wonder, Instant Pot Chicken Fried Rice, is made right in my Instant Pot Pressure Cooker. It’s FAST; faster than ordering and picking up that Chinese takeout! Best of all, it’s delicious – all that salty, savory, satisfying Umami goodness you hope for in Chinese style food.
I am all for convenience nowadays. I have a newborn boy who loves Mommy’s attention, a 7 1/2 going on 13-year-old stepdaughter, a hubby whom when he’s hungry wants to eat NOW, not a few minutes from now.
It’s easy to mentally resort to considering take out or delivery these days, but meals like this keep me WILLING and able to make a home cooked meal for my family.
1/2cupscallions (lighter & white ends only, reserve green ends)diced
1tbspgarlicminced
2tbspginger (fresh or jarred)minced
2eggs
1tbsprice vinegar
1tspfish sauce
1tbspsesame oil
1-2tbspsambal oelekoptional
1tspcilantro (dried, or 1 T fresh)
1/2tspsalt
1tspblack pepper
1lbchickencooked & shredded
1 1/4cupbasmati ricerinsed
1 1/4cupwater
1/4cupsoy sauce
2-3tbsplime juicefreshly squeezed
toasted sesame seedsoptional for serving
additional soy sauceoptional for serving
additional Sambal Oelekoptional for serving
scallions (green ends)optional for serving
lime slicesoptional for serving
Instructions
Prepare all ingredients and set aside - this is key to making this as simple as possible!
Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.
Add oil to pressure cooker pot, then add carrot, pepper, scallions, garlic and ginger and sauté for 2 minutes.
Add egg and sauté an additional 2 minutes.
Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.
Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.
Once cook time is complete, quickly release pressure (QPR).
Open lid, fluff rice gently.
Serve immediately with optional garnishes.
Step by Step Directions
Prepare your ingredients
Prepare all ingredients and set aside – this is key to making this as simple as possible!
Sauté
Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.
Add canola or vegetable oil to pressure cooker insert. Add carrot, pepper, scallions, garlic and ginger. Sauté for 2 minutes, then add egg and sauté an additional 2 minutes.
Sauté, continued
The ingredients will not be fully cooked at this time. That is what you want as they will continue to cook under pressure in the next steps. Do not be concerned and do not add additional cooking time on sauté.
Cook under pressure
Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir well, scraping the bottom of the pot to loosen any browned bits (in other words, deglaze the pot). Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.
Release Pressure & Fluff
Once cook time is complete, quickly release pressure (QPR). Do this by carefully opening the vent knob – on the Instant Pot, turn the vent knob to “venting”.
Open the lid, gently fluff the rice with a fork, combining all ingredients.
Garnish & Serve - Instant Pot Chicken Fried Rice
I prefer to serve in bowls, and garnish as desired. I love freshly cut scallions, a squeeze of fresh lime juice, toasted sesame seeds and more hot stuff – Sambal Oelek is great, so is sriracha or whatever you prefer! Ginger, extra soy sauce and wasabi would be great as well, based on your preference.
Fine mesh strainer, 
