Category: Instant Pot Recipes

Sous Vide Pork Chops with Sautéed Onions and Mushrooms IP and fry pan

You can just do these with Salt and Pepper if you want, or add your favorite seasoning/rub to the Chops before putting them in the bag.

2-6 Pork Chops 1-2” thick Boneless works better.
1 Clove Garlic crushed.
1 sprig of fresh Thyme (if you don’t have it a few shakes of dry will work).
1 leaf fresh sage ( if you don’t have it a few shakes of it or dry Rubbed will work).
1 -2 Tbsp butter.
4 oz sliced Criminis.
1/2 onion sliced (1 c)

140° for med Rare.
1 1/2 hrs

Preheat the Sous Vide bath to 140° for med rare, and 145-150° for Med.
remember that it will cook a little more with the fast sear.

Pat pork chops dry, season with Salt and Pepper on both sides, you can add a sprig of thyme or sage to the baggie if you have it, if not and you want some more seasonings on them, a sprinkle of thyme sage and rosemary will work or just poultry seasoning, OR you can add fresh to the pan when you sear them for a hint of flavor.
If you have bone in chops, then use 2 freezer baggies if not just 1 will work. Put the Chops into the baggie, close the baggie except for the last inch.
Use the water displacement method to remove all air from the baggie. (Dunk the baggie under water up to the zipper push the CLOSED zipper part under water and squeeze the last bit of air out. Quickly close the zipper all the way.
leave your Chops in the bath between 1-3 hrs. I like 1 1/2-2 hrs. You pick your favorite time after trying it for about 1 1/2 hrs.

When the Bath time is almost up, and you have about 10 min to go, then use a medium frying pan to saute your Onion and Mushrooms until Onion is a bit Caramelized along with the Shrooms, set aside and keep warm.

Take your Chops out of the bath, out of the baggie, and dry them off.
Heat Skillet to Hi. Add butter (or gee if you don’t want the house to smoke up.) Toss in crushed garlic clove, thyme sprig and sage leaf, then Sear in butter in hot skillet. Remove the sage and thyme and garlic before they burn.
sear for about 30 seconds per side.
lid you did bone in, check close to the bone for doneness. If not don’t to your liking, cut off the bone and quickly sear that edge.

Turkey Pot Pie from 3 lb Frozen Turkey Roast IP/Oven

Make your Crust recipe or use a ready made Crust. If making your own put the dough in the refrigerator to chill for an hour before rolling. See my recipe under moms pumpkin pie, OR look under Pie Crust under. Then follow instructions here for the Turkey Breast, Except that you will add the Veggies on the bottom. See the recipe:
You may also be interested in My Turkey and Dumplings recipe here.
Turkey and Dumplings IP

Use my pie crust recipe here.. Pie Crust

Pie Crust

1-3 Lb Butterball Turkey Roast, White and Dark Meat (or equivalent) You can use a Breast Roast as well.
2 c Chicken Broth ( or water and 1 Tbsp Low sodium Better than Bullion works great. Taste it and see if it needs a little more.)
1 Tbsp Mrs Dash Onion and Herb seasoning.
2 tsp Johnnies Seasoning Salt or equivilent.
1/2 tsp Italian seasoning.
1/2 tsp Rubbed Sage.
1/4 tsp Thyme.
1/4 tsp Rosemary

Run just enough Hot water over the Gravy packet (refreeze and save this for another day) remove it from the Breast, but leave the Net on. Spritz the outside with the EVOO. Sprinkle with Seasonings. Rub the Spices onto the Turkey Breast. Add the Chicken Broth to the Pot and put the Trivet in.
Add some of the next 4 ingredients to the Pot under the Trivet to flavor the Broth.

1 1/2 c Chopped Carrot ( Use 1 c in the pot and Save 1/2 c out).
1 c Celery (use 1/2 c in the pot and Save 1/2 c out).
1 1/2 c Onion (use 1 1/4 c in the pot and Save 1/4 c out).
1 c Green Beans (use 1/2 c in the pot and save out 1/2 c).
1 cloves Garlic minced.
1 c Frozen Peas (save out to add in last with the Turkey)

1/2 c Heavy Whipping Cream.
1/3 c Flour for thickening ( save both aside.)*

*Note for above: Your using Heavy whipping cream for a reason, the slurry will be thick. It won’t be lumpy if you stir it in quickly with a heavy whisk, slotted spoon, chopsticks, or Swedish dough whisk.

If you like your Veggies really soft then no need to save some out, just save the frozen Peas out.
Add the main portions of the Veggies from above into the Pot, Add the Breast/Roast directly on top of the Veggies in the Pot.
Put the Lid on and set to Sealing. Set the time for 36 min, and allow 30min NPR even if the Pin drops, it’s still cooking.
While the Turkey and Veggies are cooking, and you have decided that you want some Veggies a little bit more firm, then use your other IP or Microwave to par cook the other Veggies,..the Onion, Carrot Celery and Green Beans that you held out. (Except the Peas because they will overcook….)
Pour 1 c Water in the Pot and set the Pot to “0” min. When done QR. Save these Veggies to add to the Pot Pie before baking.

When the Turkey Roast or Breast is Done, remove it from the IP, scrape seasoning off and put that into the broth, cut the net off, and cut Turkey up into bite sized cubes . It is ok if there is a little bit of pink in the middle. It will cook in the Pot Pie when it goes into the Oven.
Set cubes Aside.
Turn the Pot off and then back on to Saute HI. Taste the Broth and at this point, add more seasoning…Rosemary, Thyme, or Sage, if you like more in. Remember that the dry seasonings intensify as the Gravy cooks in the Oven, so use sparingly.
Mix a slurry of the Flour and about 1/2 c Milk. This isn’t your normal Slurry. It will be thick, so you will use a heavy whisk or equivalent, like chopsticks or even a Swedish dough whisk to stir it in. Scoop it into the Broth while stirring quickly, stir til thickened, quickly add the Turkey cubes, par cooked Veggies, and the Peas. Turn the Pot off.
Pour Hot Filling into a prepared Casserole Dish.

Preheat Oven to 400°

Roll out your Crust and then work fast to top the dish with the crust, cut the excess off the dish. The hot mixture will start to melt the fat in the crust, and it can become unmanageable so be happy with just getting it on there. Poke a few vent holes in the top for steam to escape while it cooks.
Bake the Pot Pie for about 30 minutes until filling is bubbly and crust is golden and done.
Let cool for 5-10 min before serving.

This is not quite done for good reason. It goes back into the Pot Pie filling to finish up cook in the Oven.

Crab stuffed Artichokes IP and Broiler

For The Crab Stuffed Artichokes
2 Large Artichokes sliced down the middle with choke removed …brush lemon juice on it right away. This will prevent browning.

2 Tbsp of 1 whole lemon- juiced ( you won’t use all the Juice but reserve it for the sauce. Use the squeezed lemons in the water in the pot.
1/4 c EVOO
Johnnies Seasoning Salt or equivalent

Zest of 1 lemon
2 Cloves minced Garlic
1/4 c best foods Mayo
1/4 c Parmesean Cheese
1/2 tsp Italian Seasoning
1/2 c Lump Crab meat (more if you like)
1/4 c Progresso Bread Crumbs (for the filling)

1/4 c Progresso Italian Bread Crumbs (for the top.)
2 Tbsp melted Butter (save for the crumbs on top)

Sprinkle about 2 Tbsl Lemon Juice between all four halves, then drizzle the Evoo over all four of them as well. Don’t forget the little edges, it will drizzle down reaching them all.
Sprinkle lightly with Johnnies seasoning Salt (not shown).
Mix the Zest, Garlic Mayo, Parmesan, Italian Seasoning well and then mix in the Crab, and 1/4 c of the Bread Crumbs, evenly Fill the cavity of the Artichokes, sprinkle a little more Johnnies on top of them.
Turn the pot on to Pressure cook and set the time for 12 min and press start, or however your pot works, and Pour 2 cups HOT water in the stainless pot. Add the spent Lemon halves.( cut/quartering them fits better) Use a long handled trivet in the pot then fit the Artichokes in evenly on the trivet, if they don’t fit, stack them . Two on bottom and two on top. Stagger them so the Crab doesn’t get squished or fall out.
While they are cooking, melt the butter and mix with remaining 1/4 c of Bread Crumbs. Set aside
Let them NPR for 5 min. Then QR the rest of the Pressure out. Carefully lift the Artichokes out and set them evenly onto a broiler pan. Sprinkle them all with the remaining Butter and Bread Crumbs mixture. Set under the broiler for a couple minutes til the Bread Crumbs brown slightly.


Serve with Lemon sauce for Fish or mock Hollandaise sauce. Recipe below. Or even just Mayo or garlic butter.

Lemon Sauce for white Fish….Creamy & light .. Simple
This is an 8 qt. For a 6 qt, you may need to stack them in a staggered way two or three halves on the trivet , and one or two on the bottom ones, make sure that the Crab isn’t disturbed.
oops, I took the pic, and turned around to go quickly stir the orzo and missed it by That much, a tad darker than I wanted.

Creamy Spinach Orzo with Hemp Heart Pesto IP

For the Orzo.
1 c orzo
2 1/2 hot water
1 1/2 Tbsp Costco a better than Bullion
2 Tbsp melted Butter
3/4 c Heavy Whipping Cream
6 cups ish of fresh baby Spinach .
Few shakes of Pepper.
(Hold the Pesto below out til the end)
1 heaping Tbsp of Hemp HEART Pesto. Regular Pesto will work too.

If you choose to use broth, you can, but you’ll have to add some Salt after it’s done to taste.

Get everything ready to just pour in the Pot.
Work fast because you want to get the lid on before it starts to boil.

Turn the instant Pot on to Pressure Cook and set the time for 4 minutes.
Add the melted Butter, and then the Orozo. Stir around quickly to coat all of the pasta, then Pour in the hot water and stir quickly.
Add the spinach and then everything else and pour the Cream on top of the Spinach last. Put the lid on quickly because the pot is already going. The pot will take it from there. When it Beeps, do a QR and take the lid off and stir the Orzo well, scrape any stuck to the bottom off add the Pesto. Turn the pot off and let it set for a few minutes for the Orzo to soak all the liquid in.

Tom Ka Gai IP

I love this Thai Soup. I use LEMON juice rather than the traditional Lime, but you can use Lime as well. I guess it’s the rebel in me?. It’s so nice and light, yet so satisfying! A friend mentioned that she had never had Coconut and Lemon before and I have made it often, so this recipe is for her.
Serve with Rice so get that going. This Soup takes a few minutes to chop up like Stir Fry but it cooks so fast!
Initially, it is not too spicy, maybe not even at all to some, but you get to choose how much Sriracha and extra Lemon goes in your Bowl. Enjoy!
If you like this you may also like My Butter Chicken. Also Pork Red Curry. Links here.
Butter Chicken IP , Curry Red Pork IP or Maypo Tofu (Mabo Tofu)

If your making Rice to go with it, then make your Rice as you chop and prepare this. One Option instead of Rice is Cauliflower Rice or even Konica/Shiritake Noodle Rice…See pic at the end.

4 Boneless Skinless Chicken Thighs chopped into about 1” pieces.
1 Rib Celery sliced diagonally into 1/8” slices (3/4 c ish).
1 Onion cut into 1/8” strips and in half too (1 1/2 c ish).
1 large Carrot sliced diagonally in 1/8” slices (1 c ish).
4 cloves Garlic thinly sliced.
1 knob Ginger 1 1/2 x 1/2” peeled and sliced thin lengthwise
Lemon Juice from 1 Whole Lemon (Also use a tsp of the Zest also if you like it), you could substitute Lime if desired, or both.
3” piece Lemon Grass if you have it whole, if not 1 tsp Lemon Zest will work
1/3 c Cilantro chopped
1/3 c Fresh Basil chopped.
2 c Chicken Broth or (1 Tbsp Low Sodium Better than Bullion Chicken and 2 c water).
1 Tbsp Costco Better than Bullion Chicken (yes, on top of the broth made above).
2 cans Coconut Milk.
1 -2 Roma Tomatoes chopped 3/4” pieces.
4 oz sliced Mushrooms.
1 scallion chopped.
1 – 2 small sweet Peppers.
1 Tbsp to start of Thai Red Curry Paste

Optional: 1 Jalapeño sliced or chopped

For Garnish:

Schriracha OR Thai Chili Garlic Sauce
Lemon/Lime if you like.
1-2 Scallions chopped
1/3 c Cilantro chopped.
Handful of Fresh Basil whole leaves

In order….so that you don’t get that dreaded Burn Notice, add the Chicken Broth to the Pot first, then the Onions, Chicken, Celery and everything else EXCEPT for the Coconut Milk, the Tomatoes and of course the Garnish. Put the lid on and set the time for 1 min (yes 1) . Let Soup NPR for 3 min and then QR. Turn the Pot off and back on to Saute Hi, Check Chicken for Doneness and add the Coconut Milk and Tomatoes, heat through but DO NOT Boil. Turn Pot off of Sauté and on to keep warm if you like.

Serve with a Side of Rice, Lemon or Lime wedges, Schriracha Sauce, and Garnish. Above.

The Optional…Jalapeño is in the bowl by the carrots
Alternative to Rice
Shiritake Noodle Rice

Creamy, Lemony, Chicken and Wild Rice Soup IP

This delicious Soup is for those folks that love lemon Chicken .
the first time that I made this soup, it was from leftover Lemon cream Sauce for White Fish, a thinner light and Lemony Sauce for the Fish. Check it out here…it can be made thicker if you like. Chilean Sea Bass with Lemon Cream Sauce

If you are using FRESH Chicken change your cooking time to 4 minutes with 20 min NPR.

4 chicken Hind Quarters Frozen.
1 1/4 c Carrot chopped fine.
1 1/4 c Onion chopped fine.
1 c Celery chopped fine.
3 cloves Garlic Minced.
1/2 tsp Italian Seasoning.
1/4 tsp Rosemary
1/8 tsp Thyme.
3 c Water
1/2 tsp Salt.
1 Lemon Sliced 1/4” slices including rind (you’ll pick the Rind out after).
1/3 c Wild Rice.
2 Tbsp Low Sodium Better than Bullion Chicken

Stop here ?

Add later:

1 c Heavy Whipping Cream

1/4 c Flour or Cornstarch.
1/2 c Water (Make a slurry of the Water and Cornstarch and hold aside til aSoup is done.)

FOR THE SOUP:
Add the Chicken into the Pot, add the chopped Veggies, Water Salt and Spices, Bullion, then the Rice. Don’t add the cream or slurry yet.
Put the lid on and turn the time to 20 min if your using Frozen. (AGAIN if you are using Fresh Chicken set the time to 4 min) When it Beeps allow a full 20 min NPR. Or at least until the pin Drops. The Chicken may not be quite alllll the way done, don’t worry. It’ll cook more as it cools but even then it will finish up after you get the Meat off the Bones. Let cool til handleable, then take Meat off the bones and put it back in later. Chop Chicken into smaller bite size pieces. After that, it’s your choice at this point to either toss the Skin out or save for later Broth in the freezer or just cut it up into very small bits and toss it back into the Soup.
After the Meat is off the Bones and chopped, turn the pot to Sauté HI and add the slurry made from the Flour/Cornstarch (or combination of both to keep it from breaking down) and the 1/2 c water. Slowly stir it into the Soup. When the Soup thickens some, you know that your Flour is cooked in, then add your Cream and stir. Heat till bubbly, taste it at this time and add more Salt Pepper, or Better than Bullion then add the Chicken back into the Soup and let it come back to bubbly and then serve up. Turn the pot off and back on to Keep Warm .

Potato Leek Soup IP

This Comfort food is so cheap to make and is so fast, easy and Delicious. Company will think that you spent half the day on it. Family will dive in for seconds and then lick the pot?.
I hope that you enjoy it as much as we do.


1 Large Leek 5 c chopped (if you like more leek flavor, put 6 cups in).
4-5 White Potatoes cubed 1/2” cubes (4cups).
1/2 -1 tsp salt (start with 1/2 and add more later because it depends on the Chicken Broth…homemade, Costco’s Better than Bullion Chicken, canned or boxed).
1/2 tsp Pepper.
2 cups Chicken Broth, Homemade, Canned Boxed (or 1 heaping Tbsp Costco’s Better than Bullion Chicken and 2 c water).
1 c Heavy Whipping Cream

For flavor, 1 c chopped Fried Pork Belly. ( I had it from some pork shoulder that I used for Pulled pork) see Pic.

Suggestions For Garnish if desired:

Crumbled Bacon.
Chopped Chives.
Chopped Parsley.
grated Cheese.
Sour Cream

Optional:
A few shakes of Red Pepper flakes.
1 Bay leaf

Add the Leek to the bottom of the pot, followed by the Potatoes, Salt, Pepper, Broth, Cream and optional ingredients that you may choose.

Set the time to 4 min, allow 5- 10 min NPR. CR (Controlled Release…tap tap til you know that it won’t spit foam) the rest of the Pressure out be careful .

Use an Immersion Blender to Blend soup up as much as you want. Less for chunky, and more for more Creamy Soup. Taste the soup and adjust the flavor, Now is the time to add more salt or Costco’s Better than Bullion Chicken.
Garnish with Crumbled Bacon and more Leek

Notice the Cream. Poured on top. It dribbles down through. The broth also quickly melts if it’s homemade and jelled.
it will look like this when you first open the lid.
Stir it in.
Use immersion blender to blend as much or as little as you want.

Creamy Tomato Basil, Macaroni Soup IP PIP

This simple Tomato Soup is one of my old comfort foods. We love it with a nice gooey Grilled Cheese Sandwich.

2 c of Spaghetti Sauce (Bertolli or Rao’s)
1 1/4 c Heavy Whipping Cream.
1 1/2 Tbsp Lower Sodium Better than Bullion Chicken Broth.
1 c Macaroni.
3 c water
1 1/2 -2 Tbsp Chopped fresh Basil plus a few leaves to serve.

Pour the Water into the stainless inner pot. Add the Macaroni and stir then add the trivet. Add the rest of the ingredients to a medium sized stainless Bowl, with some extra room so contents won’t overflow during cooking . Stir well to mix in the Better than Bullion. Put the lid on and set the time to 4 min. When it beeps, let it set 1 minute and then QR. Take the lid off and remove the Bowl with soup in it and take out the Trivet. Pour the Soup into the Macaroni and Water. Stir and Serve.

Cream of Wheat IP PIP

Includes a creamy Cream of Wheat recipe using part heavy whipping Cream.
Can be doubled . For Creamy cream of wheat recipe, scroll to the bottom.
For my Oatmeal Recipe click here. Oatmeal, Steel Cut and Rolled..IP PIP Pot in pot.
And for my Grits Recipe click here. Grits Plain and simple IP PIP Fast

  • Optional Substitute Malt o Meal for the Cream of wheat

Makes 1 cup plus some

1/4 c Cream of Wheat.
1/8 tsp Salt.
1 c water. for thinner, use 1 1/4 c.
1 Tbsp Butter.
Optional: sugar or Brown sugar, Craisins, Apples, Cinnamon, Raisins, Peaches, etc.

Use a small Stainless steel Bowl that holds 3 -4 cups . Pour The recommended water in the Stainless Steel inner Pot. Place the Trivet in the pot. Add the Water, Cream of Wheat, and Salt to the stainless bowl. Put the bowl in the Pot on the Trivet. Put the Lid on and set the time to 5 min. When the timer goes off, wait a couple minutes and then QR.

Stir and serve. Add a little water to the rest in the Bowl so it doesn’t stiffen up.


************************

For Creamy Cream of Wheat:

Makes 2 c ish. This has to be stirred well after it’s done.

1/4 c Cream of Wheat.
3/4 c Water.
1/2 c Heavy Whipping Cream or Half and Half.
1/8 tsp Salt.
1 Tbsp Butter

Same method as above except add the Cream, Water, Salt, and Cream of Wheat to the Bowl and set the time to 6 min instead of 5. A slightly rounded bottom on the bowl works best. When it beeps, stir well with a fork because it will have settled and thickened on the bottom of the bowl. Serve up.

Meatballs…includes IP shortcut with Marinara Sauce

I use my Meat Grinder to make these delicious tender Meatballs , but you can use pre ground. If You do use PreGround meat your Meatballs will hold their shape a little better than mine. Serve them with my fresh made Marinara Sauce.. also listed below. Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil IP
Or, for that Cream Sauce Craving, make an Alfredo Mushroom Sauce for them . Recipe below, Scroll to the bottom. Or maybe even For those Swedish Meatballs use this Mushroom Cream Sauce

To make these without having to grind op your own meat, just use pre ground and chop the veggies really fine .

INGREDIENTS:
1 1/2 lbs ground Pork
1 1/2 lbs ground Chuck.
5 mini Sweet Peppers ( or 1 Serrano or 1 Jalapeño, your choice) chopped fine.
5-6 cloves garlic minced
1 c very finely chopped Vidallia Onion.
3 pieces of toast crumbled.
1/2 -1 tsp Salt.
1/2 tsp Pepper.
1/2-3/4 c Parmesean Cheese.
1 1/2 tsp Italian seasoning.
2 Tbsp Worchestershire Sauce.
A few shakes of Fish sauce (about 1/4 tsp).
2 eggs beaten.
2 Tbsp Mustard.
1/4 c EVOO for cooking

I use a food processor to save time, toss in the garlic and pulse til the garlic is finely minced . Then rough chopped the Onion and toss it in the Food Processor as well and pulse until the onion is finely chopped.
In a separate bowl, Break up the meats and Gently and loosely mix them together with all ingredients just until mixed. Over mixing the meat makes it tough.
Refrigerate for about an Hour if you have time, it will make forming them easier.
Using a Spoon, get enough meat mixture to make a ball a little larger than the size that your middle finger tip and thumb tip almost touching each other makes. (Leave about 1/4-1/2” gap between them. Yup that size. Remember they will shrink as they cook).
Set the balls in the frig as you cook them 6 or 8 at a time or so.
preheat a Frying pan to Med to Med Hi, and when it’s hot, pour in 1/4 c EVOO. Then add 6 Meatballs, gently and carefully into the hot oil. Try not to deform them.
Let the Meatballs cook for a couple minutes and then turn them to another side and repeat til they are cooked through. About 8 min.
As the Balls finish cooking in the pan, remove them to a paper towel and set aside. Add a new batch of raw Meatballs, and cook them. Repeat until all have finished cooking.. you can keep them warm in an oven.

  • NOTE :
  • To cook with Marinara Sauce in the IP. Weather it is homemade or jarred, use PIP (pot in pot method) add the marinara sauce and hot meatballs into a stainless steel bowl . Pour required amount of water in the inner pot, add trivet and then the bowl of sauce with the meatballs. Put the lid on And set the time for 4- 5 min, and allow for a 10 min NPR. This allows the Meatballs to absorb the sauce for extra flavor as though they have been cooking all day. If the meatballs are cold from the refrigerator, then cook for 10 min with 5 min NPR.

Serve with your favorite Pre-Made Red Sauce, or my Homemade Marinara sauce. Recipe in files. See pic at the bottom.

Serve with my “Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil” it can be Made on the stove top or Instant Pot. Recipe in files.
Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil IP

For Basic Alfredo Sauce,

1 c heavy whipping cream.
6 Tbsp butter.
2 cloves Garlic minced.
1 c Parmesean
Using a smaller frying pan or sauce pan, on medium, melt the butter and add the garlic, sauté for about 30 seconds before adding the Cream. Stir well to heat through, add the Parmesean cheese and mix well. Do not boil.

Mushroom Cream Sauce