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Instant Pot Chicken Artichoke Pasta with Tomatoes | Food Under Pressure

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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?!

Click to get your Instant Pot today!

Click to get your Instant Pot today!

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I am Italian and I LOVE me some pasta.

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.

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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

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Chicken Artichoke Pasta with Tomatoes

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: 6 servings
Author: Jessica Miller
Ingredients
  • 2 tbsp olive oil
  • 1.5 lbs chicken diced in 1-2 inch cubes
  • 2-3 fresh garlic cloves minced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2-1 tsp black pepper
  • 1/4 tsp crushed red pepper optional for spice
  • 1 can diced tomatoes 14.5 ounce
  • 2 1/2 cups water
  • 2 tbsp olive oil
  • 1 box pasta (I prefer rotini)
  • 1/4 cup sun-dried tomatoes
  • 2-3 tbsp sun-dried tomatoes, diced additional as garnish, optional
  • parmesan cheese optional as garnish
  • 1 can quartered artichoke hearts 14.5 ounce, drained
Instructions

  1. Prepare all ingredients and turn on pressure cooker to sauté or browning mode.

  2. Once heated, add 2 tbsp olive oil to pot. Add chicken, garlic and seasonings and sauté 3-4 minutes.

  3. 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).

  4. Add pasta. Press into liquid and stir very lightly.

  5. Close lid and close vent knob (turn to sealing setting).

  6. Press Cancel, the manual (high pressure) and adjust cook time to 4 minutes.

  7. When cook time is complete, quickly release pressure (QPR) by carefully opening vent knob (turn to venting setting).

  8. Open lid and stir gently, but well.

  9. 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!

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Instant Pot Easy Jambalaya | Food Under Pressure

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Jambalaya – such a fun word! (just me?)

 


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!

Speaking of one pot meals, my Pesto Chicken Pasta is another one pot winner in the Instant Pot!

Easy Jambalaya | Instant Pot Pressure Cooker

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Ingredients

1 lb smoked sausage, 1/2 inch slices sliced on a bias

1 lb medium shrimp, peeled and deveined

1 medium onion, diced

3 stalks celery, diced

1 medium red pepper, diced

3 garlic cloves, minced

1 14.5 ounce can petite diced tomatoes, including juice

1 1/4 cup long grain white rice, rinsed

3/4 cup water

1 tsp cajun seasoning, like Old Bay

1 t seasoned salt

1/2 tsp black pepper

1/4 tsp cayenne or crushed red pepper, optional for spice

3-6 dashes tabasco, optional for spice

2 scallions, diced for garnish

Essential Tools

Pressure Cooker, I love my Instant Pot!


Fine mesh strainer, like this one

Heat safe gloves, like the Instant Pot silicone mitts

Directions

Prepare all ingredients

Press “Sauté” on your Instant Pot or Browning setting on other pressure cookers, and allow it to heat.

Here’s more information on all those buttons on your Instant Pot!

For Instant Pot, display will show as ON until Sauté heats, then display will show as HOT.

Add onion, celery, red pepper and garlic as well as sausage and seasonings, sauté 3-4 minutes.

Add rice, sauté another 2 minutes.

instant pot rice recipes

Add tomatoes, shrimp and water. Stir well, scraping the bottom of the pan.

Jambalaya

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, quickly release pressure (QPR) manually by carefully opening your vent knob.

For Instant Pot, turn vent knob to “Venting”.

Open lid, and enjoy the yummy view!

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Yum!

Fluff with large fork, then serve immediately with scallion and perhaps more tabasco as garnish.

Easy Jambalaya | Instant Pot Pressure Cooker

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*Disclaimer: results may vary based on amount of liquid/moisture in tomatoes

Connect with us on Facebook, Instagram, Twitter and Pinterest!

Check out all of our Favorite Instant Pot Accessories!

 

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Jambalaya | Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Ingredients
  • 1 lb smoked sausage sliced on a bias, 1/2 inch
  • 1 lb medium shrimp peeled, de-headed & de-veined
  • 1 med onion diced
  • 3 stalks celery diced
  • 1 med red pepper diced
  • 3 cloves garlic minced
  • 1 can petite diced tomatoes including all juice
  • 1 1/4 cup long grain white rice rinsed
  • 3/4 cup water or stock
  • 1 tsp cajun seasoning
  • 1/2-1 tsp salt your preference
  • 1/2-1 tsp black pepper your preference
  • 1/4 tsp cayenne optional
  • 3-6 dashes Tabasco optional
  • 2 scallions diced as garnish
Instructions

  1. Cut and prepare all ingredients

  2. Press “Sauté” on your Instant Pot or Browning setting on other pressure cookers, and allow it to heat.

  3. Add onion, celery, red pepper and garlic as well as sausage and seasonings, sauté 3-4 minutes.

  4. Add rice, sauté another 2 minutes.

  5. Add tomatoes, shrimp and water. Stir gently.

  6. Place lid on pressure cooker and close vent.

    For Instant Pot, close lid and turn Vent knob to “Sealing”

  7. Cook on High Pressure for 4 minutes.

    For Instant Pot, Press “Manual” [High Pressure] setting, and adjust time using “+/-“ buttons.

  8. 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”.

  9. Open lid, and enjoy the yummy view!

  10. Fluff with large fork, then serve immediately with scallion and perhaps more tabasco as garnish.

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Instant Pot Italian Shredded Beef | Food Under Pressure

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My husband LOVES beef. Ground beef, steak, roast beef, deli roast beef, brisket, beef ribs… he likes it grilled, seared, roasted, braised, BBQ’d, taco-fied, burger-fied, et cetera. I swear he could eat beef every day. 

So naturally, as a GREAT wife, I am determined to find more ways to make beef.

This Italian Shredded Beef is a WINNER!


Not only is this Instant Pot Italian Shredded Beef a winner, but it is also EASY and made FAST using my Instant Pot Pressure Cooker in just over an hour.


I’ve made other “hubby approved” beef in my Instant Pot, too — check out my Barbacoa Shredded Beef and Umami Mongolian Beef & Broccoli.

Click to get your Instant Pot today!

Click to get your Instant Pot today!

Pin this recipe for later!

Pin this recipe for later!

This Italian Shredded Beef has lots of Italian style herbs and spices. It is FULL of savory flavor, and it is tender & juicy. It is delicious served in a variety of ways!

The KEY ingredient is the amazing mildly spicy Pepperoncini — not just the peppers, but the tangy, briny pickling liquid they are jarred in. Don’t throw that liquid away!

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Italian Shredded Beef - Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Author: Jessica Miller
Ingredients
  • 2.5-3 lb Beef Chuck Roast cut in half
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4-1/2 tsp crushed red pepper optional
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1-2 tbsp Worcestershire sauce
  • 1/2 cup pepperoncini brining liquid from jar
  • 8-10 pepperoncini whole
  • 1 medium white onion quartered
  • 3 fresh garlic cloves smashed
Instructions

  1. Mix seasoning blend. Set aside

  2. Cut roast in half (recommended for even cooking). Rub roast with seasoning blend on all sides.

  3. Turn on Pressure Cooker and set to sauté or browning mode and allow to heat. Add olive oil and sear roast on all sides.

  4. Remove roast from pressure cooker using tongs. Set aside.

  5. Add cooking liquid: beef broth & pepperoncini brining liquid. Carefully, but thoroughly deglaze pot by scraping up all seared on bits using tongs or spoon.

  6. Use Tongs to return seared roast to pressure cooker directly into cooking liquid. Add pepperoncini, onion and garlic.

  7. Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.

  8. When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).

    Remove lid, and remove roast to plate or cutting board. 

  9. Shred beef using shredder tool, then return to cooking liquid.

  10. Serve in a variety of ways - over grits or polenta, mashed potatoes, rice, your choice of bread, flour tortillas, out of a shoe… no matter how you serve, it will be DELISH!

Step by Step Directions

Mix seasoning blend. Set aside. Cut roast in half (recommended for more even cooking). Rub roast with seasoning blend on all sides.

Prepare your roast

Mix seasoning blend. Set aside. Cut roast in half (recommended for more even cooking). Rub roast with seasoning blend on all sides.
Turn on Pressure Cooker, and set to browning or sauté mode. Allow to heat, then add olive oil and both pieces of seasoned meat. Sear well on all sides, about 3-5 minutes. Remove roast and set aside.

Sear your roast

Turn on Pressure Cooker, and set to browning or sauté mode. Allow to heat, then add olive oil and both pieces of seasoned meat. Sear well on all sides, about 3-5 minutes. Remove roast and set aside.
Deglazing, aka scraping these browned bits off the bottom of your pot is 100% necessary. Not only do they provide flavor, but if you don't scrap them off the bottom of your pot, they will burn and your pot will NOT come to pressure.

Deglaze your pot

Deglazing, aka scraping these browned bits off the bottom of your pot is 100% necessary. Not only do they provide flavor, but if you don’t scrap them off the bottom of your pot, they will burn and your pot will NOT come to pressure.
Add cooking liquid: beef broth,  brining liquid & Worcestershire. Carefully, but thoroughly deglaze using tongs or whisk, scraping all the bits off the bottom of the pot and incorporating them into the cooking liquid.

Deglaze your pot, continued

Add cooking liquid: beef broth,  brining liquid & Worcestershire. Carefully, but thoroughly deglaze using tongs or whisk, scraping all the bits off the bottom of the pot and incorporating them into the cooking liquid.
Use Tongs to return seared roast to pressure cooker directly into cooking liquid.  Add pepperoncini, onion and garlic. Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.

Pressure cook your roast

Use Tongs to return seared roast to pressure cooker directly into cooking liquid.  Add pepperoncini, onion and garlic. Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.
When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR). Remove lid. YUM! Shred beef using shredder tool or tongs.

Shred your roast

When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR). Remove lid. YUM! Shred beef using shredder tool or tongs.
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Instant Pot Italian Shredded Beef

Serve in a variety of ways… over polenta, grits or rice. In a toasted roll or tortilla shell. Mixed with pasta, in a hash, on a salad. The possibilities are endless, and any way you serve it, this Italian Shredded Beef is DELICIOUS!

 

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Instant Pot Chicken Fried Rice | Food Under Pressure

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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.

Click to get your Instant Pot today!

Click to get your Instant Pot today!

Essential Tools

Pressure Cooker, I have the Instant Pot Pressure Cooker
fine mesh strainer, I love this Bellemain mesh Strainer
citrus juicer, like this Bellemain Citrus Juicer

Essential Ingredients

A few of my favorite ingredients to stock for that distinct Umami-rich flavor are: Fish Sauce
Sesame Oil
Sesame Seeds 
Sambal Oelek
Rice Vinegar
 Soy Sauce – use the “Lite” version or sub Bragg’s coconut aminos!
Ginger, jarred or fresh

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Chicken Fried Rice - Instant Pot Pressure Cooker
Prep Time
4 mins
Cook Time
10 mins
Total Time
14 mins
 
Ingredients
  • 2 tbsp canola or vegetable oil
  • 1/4 cup carrots diced
  • 1/4 cup red pepper roughly chopped
  • 1/2 cup scallions (lighter & white ends only, reserve green ends) diced
  • 1 tbsp garlic minced
  • 2 tbsp ginger (fresh or jarred) minced
  • 2 eggs
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 1 tbsp sesame oil
  • 1-2 tbsp sambal oelek optional
  • 1 tsp cilantro (dried, or 1 T fresh)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 lb chicken cooked & shredded
  • 1 1/4 cup basmati rice rinsed
  • 1 1/4 cup water
  • 1/4 cup soy sauce
  • 2-3 tbsp lime juice freshly squeezed
  • toasted sesame seeds optional for serving
  • additional soy sauce optional for serving
  • additional Sambal Oelek optional for serving
  • scallions (green ends) optional for serving
  • lime slices optional for serving
Instructions

  1. Prepare all ingredients and set aside - this is key to making this as simple as possible!

  2. Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.

  3. Add oil to pressure cooker pot, then add carrot, pepper, scallions, garlic and ginger and sauté for 2 minutes.

  4. Add egg and sauté an additional 2 minutes.

  5. Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.

  6. Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.

  7. Once cook time is complete, quickly release pressure (QPR).

    Open lid, fluff rice gently.

  8. Serve immediately with optional garnishes.

Step by Step Directions

Prepare all ingredients and set aside - this is key to making this as simple as possible!

Prepare your ingredients

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 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

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.
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.

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.
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.

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.
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.

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.
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.

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.
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Instant Pot (Frozen) Chicken & Sweet Potatoes | Food Under Pressure

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One Pot (Frozen) Chicken & Sweet Potatoes


Ever have those times when you need to get something ready for dinner, but you have limited time – ya know… perhaps you got home from work late, your kids are screaming for dinner, there was an after school practice or event and the kids are home later than usual – and to boot, you forgot to take something out of the freezer that morning.

Never happens to you, right?

You’re staring at a package of frozen solid chicken breast & rock hard whole sweet potatoes.


A pizza delivery could get on the table faster than that, right? There goes the healthy, money saving weeknight dinner goal. Ugh…


Guess what? Think again!

With your Pressure Cooker, you CAN get that healthy meal to the table! And, you can get it there dirtying only one pot, without thawing anything, without turning on the oven, and you can do it in about 35 minutes TOTAL – including prep, cook time and pressure release time!

 

** have thawed Chicken breasts? Good for you for remembering to thaw them out… you can still make this! Cut sweet potatoes in half and cut cook time down to 10 minutes.

One Pot (Frozen) Chicken & Sweet Potatoes

Ingredients

about 1.5 lbs frozen, boneless chicken breast (about 3 large)

seasonings of choice

4 small-medium sweet potatoes, whole

2-3 T olive oil

1 cup cooking liquid, water or chicken broth

Essential Tools

Pressure Cooker – I love my IP-DUO Instant Pot

short, wide diameter trivet or cooking rack

a pair of Tongs

Directions

Pour 1 cup cooking liquid, water or broth, in bottom of pressure cooker insert. Place short trivet over cooking liquid.

Remove frozen chicken breast from packaging and place on trivet. Drizzle with 1-2 T olive oil and seasoning liberally with seasonings of your choice.

I used salt, pepper, onion powder, garlic powder, crushed red pepper and dried thyme, & plenty of it, on BOTH sides of my frozen chicken breast – season well!

Clean sweet potatoes well. Do not puncture skin.

Rub skin with 1-2 T olive oil and sprinkle with salt and pepper. Place around pressure cooker insert, directly over chicken.

Close lid to pressure cooker & close vent knob. Select High Pressure cook setting and adjust cook time to 15 minutes. It will take about 10 minutes for your pressure cooker to come to pressure then cook time countdown will begin.

For Instant Pot, close lid, turn vent knob to Sealing, Press “Manual” button and use “+/-“ buttons to adjust cook time to 15 minutes. Display will show as “On” until pot comes to pressure, then cook time countdown will begin. 

Using thawed Chicken breast? Cut cook time down to 10 minutes and cut sweet potatoes in half for even cooking.

When cook time is complete, allow natural pressure release for 5-10 minutes then quickly release remaining pressure (QPR).

Open lid of pressure cooker and feast your eyes on your just-in-time, healthy, FAST, from FROZEN Chicken and Sweet Potatoes!

Carefully remove sweet potatoes and chicken with tongs.

Do you SEE that browning on the chicken?! I did NOT sear them beforehand – that is all from the magic of the pressure cooker! And, the generous amount of seasoning!

Serve immediately, perhaps alongside an easy salad or quickly steamed veggies.

If desired, top sweet potato with butter & a sprinkle of cinnamon – I like mine plain!

One Pot (Frozen) Chicken & Sweet Potatoes

Connect with us on Facebook, Instagram, Twitter and Pinterest!

Check out all of our Favorite Instant Pot Accessories!

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One Pot (Frozen) Chicken & Sweet Potatoes | Instant Pot Pressure Cooker
Servings: 4 servings
Ingredients
  • 1.5 lbs chicken breast frozen
  • 4 small-medium sweet potatoes cleaned
  • 2-3 tbsp olive oil
  • 2-3 tsp seasonings of choice
  • 1 cup cooking liquid water or broth
  • cinnamon as potato garnish, optional
  • butter as potato garnish, optional
Instructions

  1. Pour 1 cup cooking liquid, water or broth, in bottom of pressure cooker insert. Place short trivet over cooking liquid.

  2. Remove frozen chicken breast from packaging and place on trivet. Drizzle with 1-2 T olive oil and seasoning liberally with seasonings of your choice.

  3. Clean sweet potatoes well. Do not puncture skin.

    Rub skin with 1-2 T olive oil and sprinkle with salt and pepper. Place around pressure cooker insert, directly over chicken.

  4. Close lid to pressure cooker & close vent knob. Select High Pressure cook setting and adjust cook time to 16 minutes.

  5. When cook time is complete, quickly release remaining pressure (QPR).

  6. Open lid of pressure cooker and feast your eyes on your just-in-time, healthy, FAST, from FROZEN Chicken and Sweet Potatoes!

  7. Serve immediately, perhaps alongside an easy salad or quickly steamed veggies.

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Instant Pot Barbacoa Shredded Beef | Food Under Pressure

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Barbacoa Shredded Beef

This Barbacoa Shredded Beef is the bomb!

I don’t even care how lame that sounds – Barbacoa Shredded Beef is seriously is the bomb. And more importantly, my husband LOVED it.

My Instant Pot Pressure Cooker has become my bestie / BFF / best friend! This Barbacoa Shredded Beef is ready to eat in half the time it takes in an oven, and a fraction of the time it would take in a slow cooker. You do not sacrifice anything (flavor, quality, tenderness) with this “short cut” via Pressure Cooker, I promise!

There are many uses for this delicious, full flavor Barbacoa Shredded Beef – meat for tacos, burritos or enchiladas, on a salad, stuffed into a potato, over rice in a rice bowl, in a hash with eggs, between a few slices of bread for a yummy sandwich… the gift of beef that keeps on giving!

This would be GREAT for a party, especially if sports are involved. Set out some accompaniments and tongs to serve up the Barbacoa Shredded Beef right out of the pot!

Perhaps on that note, you may want to double this recipe for ample supply if you’re serving for a large party, or if you want lots of yummy leftovers!

Barbacoa Shredded Beef

Ingredients

2.5-3 lb chuck roast, thawed and cut in 2 equal pieces

Barbacoa Seasoning Blend:

2 T chili powder

1 T cumin

1/4 – 1/2 t ground chipotle pepper, based on heat preference

1/2 t paprika

1 t dried cilantro

1 t dried oregano

1/2 t onion powder

1 t garlic powder

2 t salt, based on salt preference

1 t pepper, based on heat preference

zest only, 1 lime

zest only, 1/2 orange

1/4 t cayenne pepper, optional for extra spice

Cooking Liquid:

1 1/2 cup beef broth

2-3 tbsp lime juice, (juice of your zested lime)

2-3 tbsp orange juice (juice of about 1/2 your zested orange)

2 garlic cloves, smashed and peeled

1-2 chipotle peppers in Adobo, chopped, optional (can be spicy for some people)

Essential Tools

Pressure Cooker, I LOVE the 7-in-1 Instant Pot Pressure Cooker

Zester, I have this Dragonn Stainless Steel zester

Meat Shredding tool, like these Meat Shredder claws, or 2 large forks

Directions

In small mixing bowl, mix Barbacoa Seasoning blend.

Cut chuck roast into two equal pieces. Trim any excess fat.

Evenly distribute and rub in Barbacoa Seasoning on all sides

If you have the time, cover with plastic wrap and allow meat to marinate for 1-12 hours in the fridge (if you’re really in a time crunch, you can skip).

If you had the time to do so, remove marinated chuck roast from fridge and allow to come closer to room temperature for about 20 minutes (again, you can skip this is you’re in a time crunch – allowing the meat to come closer to room temperature allows it to cook evenly).

Turn Pressure Cooker on Sauté or Browning mode.

For Instant Pot, press Sauté button then press Adjust button and turn on High.

Brown both pieces of chuck roast on all sides, about 5 minutes total.

Remove meat from pressure cooker, set aside.

Add cooking liquid (broth, lime & orange juice) and deglaze, aka scrape all bits off, bottom of pressure cooker insert.

Do NOT skip this step! Your pot may not come to pressure with burnt buts on the bottom.

Add garlic and chipotle in adobo, as well as any left over rub, stir. Return chuck roast to pressure cooker, directly into cooking liquid.

Place lid on pressure cooker. Close vent knob. Select High Pressure cooking setting and adjust cook time to 60 minutes. Once cooker comes to pressure, cook time countdown will begin.

If using a different cut of meat, cook time will vary.

For Instant Pot, place lid on pressure cooker, turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 60 minutes. Display will show as “On” until Pot comes to pressure, then cook time countdown will display.

Once cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15-20 minutes. Quickly release any remaining pressure (QPR) by opening vent knob, then remove lid.

Remove chuck roast to cutting board or plate.

Turn Pressure Cooker on Sauté or browning mode. Allow cooking liquid to reduce while you shred the beef.

Shred Barbacoa Beef with meat shredding tool (or 2 large forks). Remove any chunks of fat, as desired.

Return Barbacoa Shredded Beef to cooking liquid.

Turn off pressure cooker or if you need to keep your beef warm for a while, turn pressure cooker on it’s warming setting.

For Instant Pot, press Keep Warm button and use “+/-“ buttons to adjust time you want pot to remain on Keep Warm.

Serve as desired – there are so many options!

I love making tacos, quesadillas, burritos, taco salad or enchiladas with this Barbacoa Shredded Beef. 

Today, we made Barbacoa Beef Rice bowls – yellow rice, sautéed peppers and onion, corn and of course the Barbacoa Shredded Beef.

Barbacoa Shredded Beef

If desired, top with your choice of toppings – perhaps salsa, cilantro, sour cream, hot sauce, jalapeños, extra lime… whatever floats your Barbacoa boat!

SO YUM!

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Barbacoa Shredded Beef | Instant Pot Pressure Cooker
Ingredients
  • 2.5-3 lbs beef brisket lightly trimmed of fat
Barbacoa Seasoning Blend
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1/4-1/2 tsp ground chipotle pepper based on heat preference
  • 1/2 tsp paprika
  • 1 tsp dried cilantro
  • 1 tsp dried oregano
  • 1/2 t onion powder
  • 1 tsp garlic powder
  • 1 1/2-2 tsp salt
  • 1/2-1 tsp black pepper based on preference
  • 2 tsp lime zest (zest of 1 lime)
  • 2 tsp orange zest (zest of 1/2 orange)
  • 1/4 tsp cayenne pepper optional
Cooking Liquid
  • 1 1/2 cup beef broth
  • 2-3 tbsp freshly squeezed lime juice (juice of zested lime)
  • 2-3 tbsp freshly squeezed orange juice (juice of 1/2 zested orange)
  • 2 garlic cloves smashed and peeled
  • 1-2 chipotle peppers in adobo sauce optional, will add spice
Instructions

  1. In small mixing bowl, mix Barbacoa Seasoning blend.

  2. Cut chuck roast into two equal pieces. Evenly distribute and rub in Barbacoa Seasoning on all sides.

  3. Marinate for 1-24 hours in the fridge (if you’re really in a time crunch, you can skip).

  4. Turn Pressure Cooker on Sauté or Browning mode. Sear chuck roast on all sides then remove and set aside.

  5. Add cooking liquid (broth, orange and lime juice) and thoroughly deglaze pressure cooker pot - don’t skip this step!

  6. Add garlic and chipotle in adobe, stir, then return chuck roast to pressure cooker, directly into cooking liquid.

  7. Place lid on pressure cooker. Close vent knob. Select High Pressure cooking setting and adjust cook time to 60 minutes.

  8. Once cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15-20 minutes. Quickly release any remaining pressure (QPR) by opening vent knob, then remove lid.

  9. Remove chuck roast to cutting board or plate and turn Pressure Cooker on Sauté or browning mode in order to allow cooking liquid to reduce while you shred the beef.

  10. Shred Barbacoa Beef with meat shredding tool (or 2 large forks). Remove any chunks of fat, as desired.

  11. Return Barbacoa Shredded Beef to cooking liquid. Serve as desired!

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Whole Lemon Pepper Chicken & Potatoes [Instant Pot] | Food Under Pressure

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Whole Lemon Pepper Chicken & Potatoes


I LOVE making Whole Chicken in my Instant Pot Pressure Cooker!


I previously posted making a Whole Chicken in my Pressure Cooker using a Bundt Pan – I am TELLING YOU, the bundt pan is SO clutch. Is it NECESSARY? No. But it is GENIUS? Yes. 


This One Pot Chicken and Potatoes is the same concept as my previous recipe for Whole Pressure Cooker Bundt Pan Chicken – but this time, I added potatoes to make a complete One Pot Meal and it worked PERFECTLY!


There are 2 secrets to my Whole Pressure Cooker Chicken:


1. A Bundt Pan


2. Compound Butter


The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.


The Compound Butter allows the chicken to stay incredibly moist and gives it so much flavor – compound butters are full of seasonings of your choice. You can really add anything you want to softened butter, mix it up, and call it compound – compound will flavor!

For this recipe, I use my Lemon Pepper Compound Butter. I also love my Citrus Herb Compound Butter!

Whole Lemon Pepper Chicken & Potatoes

[Instant Pot Pressure Cooker – One Pot Meal]

Ingredients

4.5-5 lb. Whole Roaster Chicken, thawed, cleaned & giblets removed

5-6 medium Idaho potatoes

Lemon Pepper Compound Butter

Salt & Pepper, to taste

1 1/2 cups water

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO 7-in-1 Instant Pot

6 cup Bundt Pan, I have the Nordic Ware 6 cup Bundt Pan – Perfect for the Instant Pot!

Short trivet, like this 6 inch round baking rack

Tongs, I like these Oxo Good Grip tongs

Aluminum Foil, small square

Directions

Remove Chicken from packaging, and inspect for any feathers; they should be easy to remove if any remain. Trim some excess fatty skin, if desired.

Place small square of foil over hole in Bundt pan.

Prepare Lemon Pepper Compound Butter.

Prepare potatoes – clean and cut in half lengthwise.

Prepare chicken, and dry the skin as best as you can with paper towels. Place chicken in bundt pan, placing hole of chicken around foiled center of bundt pan.

Rub 2-3 T Lemon Pepper compound butter all over chicken and let some fall inside chicken, and under the skin… everywhere you can get it.

Sprinkle on a little salt and pepper (I use about 1/4 t of each)

Pour 1 1/2 cups water in bottom of pressure cooker insert, then place trivet over water. Place bundt pan with chicken in pressure cooker on top of trivet.

Spread remaining Lemon Pepper compound butter on cut potatoes. Scatter them around chicken in your pressure cooker pot.

From lemon you zested and juiced for butter, squeeze remaining juice over chicken and potatoes and stuff the chicken with the lemon peels.

Close lid of pressure cooker, close vent knob and choose High Pressure cooking option. Adjust cook time to 6 minutes per pound of chicken – I used a 4.5 lb chicken, so I set my cook time to 26 minutes.

For Instant pot, close lid and turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 26 minutes.

When cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15 minutes – quickly release any remaining pressure (QPR). 

For Instant Pot, to QPR, turn vent knob to “Venting” position.

Open lid of pressure cooker.

Prepare a baking sheet with foil.

Use tongs to carefully remove potatoes, and place on foil skin side up.

Carefully remove chicken and place it on baking sheet breast side up.


Place chicken and potatoes in oven under broiler for 5-10 minutes to crisp skin of chicken and potatoes. Look at the beauty – Yum!

Carve that juicy, scrumptious chicken.

Serve with potatoes – they will have the wonderful lemon pepper flavor and will be cooking to tender perfections.

Add some quick steamed green veggies or a salad on the side, if desired.

DO NOT FORGET about the amazing juice you captured in your bundt pan!

Carefully remove bundt pan from pressure cooker insert – this juice is MAGICAL.

Use as a simple drizzle over chicken and potatoes, thicken with slurry of 1-2 T cornstarch plus 1-2 T water over medium heat in sauce pan if desired, or just reserve the liquid for cooking soup, rice, etc!

When chilled, just look at this cooking juice — it turns into an amazing, gelatinous broth.

Whole Lemon Pepper Chicken & Potatoes

[Instant Pot Pressure Cooker – One Pot Meal]

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Instant Pot Cinnamon Chip Cheesecake | Food Under Pressure

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Cinnamon Chip Cheesecake


I have the 6 qt IP-60DUO Instant Pot Pressure Cooker – I cannot tell you how much I love this machine! It has made my life so much easier. When I got it, I never imagined I would make CHEESECAKE in it. I was of the mindset that some things are better left for the oven.

Baking in a pressure cooker? I don’t know… Well, now that I have made this Cinnamon Chip Cheesecake, my Pumpkin Pie Bread and Banana Cake Bread, even Perfect Semi-homemade Cornbread in my Instant Pot Pressure Cooker… I have changed my mind!

Please DO NOT BE INTIMIDATED by making cheesecake. I hear that so many people are. OK – I admit it, I was, too.

To be HONEST with you, making my Pumpkin Pie Bread or Banana Cake Bread is harder than this cheesecake (although I would consider none of them difficult, truly)!

Personal opinion here: I am not a huge fan of the over-the-top cheesecakes that have peanut butter cups or cookies or drizzles of whatever toppings. Cheesecake is divine (especially made easy in the Instant Pot Pressure Cooker!). It is rich and delicious, creamy and sweet. Do you really need chopped chocolate candies, cookies and all that other jazz? Personally, I think it totally takes away the simple, rich, pure deliciousness I LOVE about cheesecake. To Each His Own

This Cinnamon Chip Cheesecake is the perfect balance of adding flavor, but not taking away from the innate divinity that is Cheesecake!

Cinnamon Chip Cheesecake

Ingredients

Filling

16 oz cream cheese, room temperature

1/4 cup milk*, room temperature

1/2 cup sugar

2 t packed brown sugar

1 t vanilla

1/4 t cinnamon

pinch salt

2 eggs, room temperature

1/4 cup cinnamon chips*

Crust

1 cup graham cracker crumbs, about 8 full crackers, grind to fine crumbs

4 T butter, melted

1 T sugar

1/4 t cinnamon (if using cinnamon graham crackers, can omit)

2 T cinnamon chips

*some recipes call for heavy cream, but I use regular 1 or 2% milk (whatever I have in the fridge — turns out GREAT!

**cinnamon chips can sometimes be hard to find in stores, so I often buy online!

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO Instant Pot

7 inch springform pan* I used this Nordic Ware pan, but I love this Patisse springform pan, too

*can also use a push pan, but I prefer springform

Food Processor**, I have a Black & Decker – has lasted me YEARS!

**can also use hand mixer but I MUCH prefer the food processor

Directions

Process graham cracker crumbs to a fine crumb – I use my Kitchen Aid hand mixer with mini food processor attachment so I don’t get my large food processor dirty before needing to use it for the filling. You can also put the graham crackers in a zip top back and bang the mess out of them with a meat tenderizer or rolling pin!

In processor or small mixing bowl, add graham cracker crumbs, melted butter, sugar and cinnamon and mix until well combined.

Pour crumbs into springform pan (or push pan if using) and evenly press it into the bottom of the pan and up the side about an inch. I use my good ole clean fingers!

Sprinkle 2 T cinnamon chips on prepared crust. I also sprinkle additional cinnamon and sugar because…why not?! Totally optional. Set prepared crust aside.

In food processor bowl, add cream cheese, milk, sugar, vanilla, cinnamon and pinch of salt. Combine very well (top 2 pictures).

Add both eggs, then mix very lightly until JUST combined. On my food processor, I pulse 5-6 times tops! Most important part of cheesecake is to NOT over-mix the eggs.

Fold in cinnamon chips to mixed batter just until combined. Pour batter over prepared crust.

Create foil “sling” using 1 long piece of foil, about 1 1/2 feet long. Fold edges into the center lengthwise… the point is for you to use this to put the cheesecake in the pressure cooker and take it out.

Cover cheesecake with 1 large paper towel (you can see below, I only had the small pieces so criss crossed them – don’t do this if you don’t have to because the paper towel may sort of fall into your cheesecake and leave paper marks [mine did, but whatever… taste NOT affected!].

Loosely cover paper towel with foil.

Pour 1 cup water in bottom of pressure cooker. Place short trivet over water. Then use foil sling to place cheesecake in pressure cooker.

Close lid and close vent knob.

For Instant pot, turn vent knob to “Sealing”

Choose High Pressure option, and set cook time to 38 minutes.

For Instant Pot, press Manual (should default to High Pressure), and use +/- buttons to adjust cook time to 38 minutes.

When cook time is complete, allow pressure to naturally release (NPR) fully, this took about 20 minutes for me.

How do you know when the pressure has released? For most pressure cookers, you should have an indicator pin that drops – if you look at the picture above that shows the Instant Pot Vent Knob being turned to sealing, to the right of that knob, take note of the silver “pin” – when up, the pot in pressurized; when down, the pressure has release.

Carefully remove cheesecake with foil sling, remove foil and paper towel, then allow to cool on counter for 1 hour.

Afterwards, cover with paper towel and plastic wrap or foil (I use the same foil I covered it with in pressure cooker, making sure to have dried it completely) and allow to cool completely in fridge, about 6-8 hours. I know, its so long to wait, but trust me it is worth it!

Unlatch your springform pan, and carefully pull up to remove side of springform pan. Transfer to dish, or serve from springform pan bottom (BUT be CAREFUL not to scratch it!).

You’ll want to eat it so fast, I know… but take a slow, thoughtful bite. It is SO DELICIOUS – it deserves to be mindfully savored!

If you’re anything like me, you’ll end up with a sliver for breakfast with a cup of Ready-for-Adventure coffee, too!

Cinnamon Chip Cheesecake

[Pressure Cooker]

NOTES:

  • You may have noticed I do not add a sour cream topping – it’s just not my thing. If you want to, do it.
    • Use 1 cup sour cream + 3 t sugar mixed well. Pour on cheesecake immediately when it comes out of pressure cooker. Follow all other steps as written above
  • If you use a smaller pan, you will need to adjust cook time
    • 6 inch springform or push pan: 40 minutes
    • mini 4 inch pans (divided into 3 pans): 12-15 minutes (I have not done this using these pans personally)

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One Pot Smokey Meat Sauce & Rice

Instant Pot Smokey Meat Sauce over Rice (Pot-in-Pot) | Food Under Pressure

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One Pot Smokey Meat Sauce over Rice


I am always looking for new ways to use ground beef or ground turkey.

And, I’m always looking for new ways to meal prep and eat something healthier.

There’s more!

I am also always looking for new ways to make a ONE POT MEAL!

This Smokey Meat Sauce is IT! It works for all the things I am looking for, and it will work for you, too!

You can use ground beef or ground turkey – totally up to you! I happen to LOVE using ground turkey in this – ground turkey is GREAT about picking up flavors you give it. This meat sauce is not short on flavor! It pairs perfectly with brown rice!

This recipe is great to fit into your 21 Day Fix or Whole30 meal plan, too! For Whole30, omit rice and/or sub with potatoes or perhaps Pressure Cooker Spaghetti Squash!


The recipe will show directions for pot in pot (pip) methods of making brown rice with the meat sauce. If you prefer white rice, please refer to notes at the end of the recipe to modify – there is a different cooking process if using white rice.

One Pot Smokey Meat Sauce & Rice

Ingredients

for sauce


1 T olive oil

1 1/4 lbs ground beef or turkey

1 cup onion, diced

2 garlic cloves, minced

1 1/2 t chili powder

1 t cumin

1/2 t smoked paprika (Smoked, not regular)

1 t salt

1/2 t pepper

pinch-1/2 t cayenne pepper, optional for spice (I use 1/4 t)

1 14.5 ounce can petite diced tomatoes with chiles (can use plain if desired)

3 T tomato paste (If using canned, freeze the rest in tupperware for later!)

1/2 cup water

1 lime, juiced

2-3 T fresh cilantro, chopped (can sub parsley if desired)

Optional add-in ingredients

totally up to your preference!

1/2 cup bell pepper, diced

1 cup mushrooms, cut in 1/2 inch pieces

1/4 cup carrots, diced

1/4 cup celery, diced

hot sauce, to taste

Ingredients for Rice

1 1/2 cup brown rice

2 cup water

1 T butter or olive oil

1/2 t garlic salt

For brown rice, I use 1:1 1/4  ratio of Rice: water [1 cup rice : 1 1/4 cup water] with 15 minutes HP cook time and QPR.

*Learn more about my preferences for cooking rice – coming soon!

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO Instant Pot

Trivet or rack, like this simple rack

Oven-safe bowl, like this Corningware 1 1/2 qt bowl

Silicone Mitts

Large cooking spoon, or this Pampered Chef Mix-n-Chop tool

Directions

Set Pressure Cooker on Sauté or Browning mode.

Add oil, allow to heat for 30 seconds. Add ground meat, and sauté for 3-5 minutes until browned. Break up meat using spoon or this Pampered Chef Mix-n-Chop tool

Using silicone mitts or hand towel, lift & tilt inner pressure cooker pot and drain grease.

Add onion, garlic and dried seasonings. Sauté for an additional 1-2 minutes.

*Add optional add-in ingredients at this time as well.

I added bell pepper and mushrooms!

Add canned tomatoes, tomato paste, water and lime juice.

Stir and place small trivet or rack over sauce

Place rice and water, plus butter and garlic salt if desired, in oven safe bowl on trivet.

This is considered a pot-in-pot method (pip).

Close lid to pressure cooker, and close venting knob.

For Instant Pot, turn vent knob to “Sealing”.

Choose High Pressure setting, and adjust cook time to 15 minutes.

For Instant Pot, press “Manual” and use +/- buttons to adjust cook time.

Pressure cooker will take about 10-15 minutes to come to pressure (mine took 13 – yep, I timed it!). When pot comes to pressure, cook time will begin.

When cook time is complete, allow pot to naturally release pressure (NPR) for 10 minutes.

For Instant pot, when cook time completes, pot will beep and display L0:00 and automatically change to keep warm setting – allow timer to count up to 10 minutes of natural pressure release time (will display as L0:10).

After 5 minutes, Quickly release remaining pressure (QPR) by opening vent knob.

For Instant Pot, turn vent knob to “Venting”.

Fluff rice with a fork, and carefully remove bowl using silicone mitts or other oven mitt.

Carefully remove trivet/rack (yessss – it will be HOT). Stir sauce.

Serve sauce over rice and Enjoy!

This should make 5 generous servings.

One Pot Smokey Meat Sauce over Rice

21 Day Fix:

1 yellow, 1 red, 1 green, 1 tsp

If you prefer to use white rice, make the following modifications:

1. Use 1:1 ratio of rice: water

2. Cook sauce without adding rice for 10 minutes on High Pressure and QPR.

3. Open lid, carefully add trivet over sauce, place bowl of rice/water on trivet, then cook an additional 3 minutes on High Pressure, followed by 10 minutes NPR.

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Best Ever Instant Pot Collard Greens | Food Under Pressure

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Best Ever Collard Greens


I have a husband that loves Collard Greens!

However, he is pretty picky about his Collard Greens – he wants true Southern, deep and rich flavor.

Ever been to a true Southern restaurant or even family cook out – one that serves fried chicken and all the fixin’s by the bucket, probably served home style? Their chicken is well seasoned and crispy. The cornbread is dense and thick. The corn is drenched in butter. Black eyed beans are cooked from scratch. Yams, perfectly soft. Mashed potatoes come with homemade peppered gravy. Et cetera. And their Collard Greens…

Those Collard Greens, y’all – smokey, salty, rich, just the right texture…

you just cannot get that true, classic comfort food flavor any other way than by using a good ole Smoked Turkey neck bone, and a couple other essential ingredients. A smoked ham hock/bone works, too, but I much prefer the turkey neck bone.


True, Southern Collard Greens usually take at least 90 minutes to slowly cook down on the stove top (some folks cook for 3 hours!). You can totally use this recipe on the stove top. However, these BEST EVER Collard Greens are made in at least 1/3 of the time in my Instant Pot Pressure Cooker! And, they are SO INCREDIBLY EASY!

Directions for both Stove Top and Pressure Cooker methods included below.

Best Ever Collard Greens

Ingredients

16 ounces collard greens

I use the pre-cut, pre-triple-washed greens in the bag because… why not?!

1 Smoked Turkey Neck Bone (or ham hock)

1 1/2 cups chicken stock (I used my Homemade Chicken Bone Broth)

2 T apple cider vinegar (I prefer Bragg’s Organic ACV)

2 T honey

1/2 of an onion, diced (about 1/2 cup)

2 garlic cloves, minced (about 1 1/2 T)

1 t salt

1/2 t pepper

1 t seasoned salt

1/4 t smoked paprika (smoked, not regular! A little goes a long way. I have this McCormick Smoked Paprika)

Essential Tools

Stovetop method: Large Stock Pot

Pressure Cooker method: I use this 6 qt 7-in-1 Instant Pot

Directions

Ready for this… ?

Throw all ingredients except collard greens in your stock pot or pressure cooker pot.

Stir until well combined.

Add Collard Greens.

Stovetop method: Stir, bring to simmer, then cook on low for about 90 minutes, stirring occasionally. Serve, perhaps with some hot sauce!

Pressure Cooker method: You don’t even need to stir, y’all! Close lid, close vent knob (for Instant Pot, turn vent knob to Sealing) and Cook on High Pressure for 25 minutes (for Instant Pot, press “Manual”, then use “+/-” buttons to adjust cook time). When done, quickly release pressure (QPR), stir. Serve, perhaps with some hot sauce!

Are those the easiest directions ever or what? Don’t be fooled and think if it’s that easy it can’t be good… because man! They are freaking killer!

My husband, the picky collard green eater, said they are THE BEST EVER!



Best EVER Collard Greens

Pressure Cooker or Stove Top

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