20 Easy Instant Pot Recipes to Make While RVing

Apple Crisp

Recipe from The Typical Mom

Ingredients

• 8 apples small green apples are great, cored and peeled, sliced thick or cubed
• 1 c brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg optional but good if you like that flavor
• ½ tsp vanilla extract
• 1 c water
• ½ c old fashioned oats not instant, for topping
• ¼ tsp cinnamon for topping
• 3 tbsp butter melted, for topping
• ¼ c flour for topping
• ½ c brown sugar for topping

Instructions

1. Remove skins (no more than ½ or they’ll get mushy) from apples, and but them into THICK cubes or thick slices if you’d rather.
2. Put sliced/cubed apples into your Instant Pot (very thick slices, and large cubes). Then add your 1 tsp. cinnamon, a pinch of nutmeg if you would like, vanilla, 1 c. brown sugar, and water into your pot and stir together.
3. Put lid on and close steam valve. Set to manual, pressure, high for 0 or 1 minute. If you are unsure if your apples are large enough, or want to ensure they don't get too soft then set to time to 0. This doesn't mean it won't cook, still takes time to pressurize so it will work well. 1 minute if you want it a bit softer.
4. While that’s cooking mix together your old fashioned oats, ¼ tsp cinnamon, 3 tbsp melted butter, ¼ c. flour and ½ c brown sugar until combined well.
5. Do a quick release, then lift lid.
6. Set your Instant Pot to saute and sprinkle your crumble mixture into your pot, gently push down into liquid allowing it to bubble and thicken with the addition of the flour and other ingredients (about 1 min).
7. Stir very gently maybe 2 times during the 1-2 minutes it begins to bubble on saute (more will break up apples).
8. After that time turn pot off immediately so apples don’t continue to cook. Ideally transfer to another dish and serve immediately for best pressure cooker baked apples ever.

BBQ Pulled Pork

Recipe from Jo Cooks

Ingredients

• 4-pound pork shoulder boneless
• 2 tablespoon olive oil

For Dry Rub

• 2 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon mustard powder
• ¼ teaspoon cayenne pepper
• 1 ½ teaspoon cumin ground
• 1 teaspoon black pepper ground
• 2 teaspoon salt

For Sauce

• 1 cup BBQ sauce store bought
• 1 cup ketchup
• ¼ cup honey
• 1 tablespoon apple cider vinegar
• 3 cloves garlic sliced
• ¼ cup brown sugar packed
• 1 teaspoon liquid smoke
• 1 tablespoon Worcestershire sauce
• ½ cup chicken broth low sodium

Instructions

1. If your pork shoulder has a skin and too much fat on it, remove it and cut out some of the fat. Cut the pork shoulder into medium size pieces, about 2 inches each. Set aside.
2. In a small bowl combine all the dry rub ingredients together and whisk well.
3. In a medium size bowl combine all the sauce ingredients together and whisk well.
4. Rub the dry rub spice mixture all over the pork pieces.
5. Turn the Instant Pot to the high sauté setting. (See your manufacturer’s guide for detailed instructions on how to use your Instant Pot). Add the oil and once your Instant Pot reaches the desired temperature (the timer will start to count down) add the pork pieces. Do not over crowd them in the pot, you will need to do this in two batches. Cook the pork, turning on all sides to brown. Should take about 5 minutes per batch. Transfer the first batch to a plate and repeat with the second batch. Press the keep warm/cancel button on your Instant Pot.
6. Add all the meat to the Instant Pot then pour the prepared sauce over the meat and toss to make sure all the meat is coated in the sauce. There should be enough sauce to cover the meat. Close the lid (follow the manufacturer’s guide for instructions on how to close the Instant Pot lid). Set the Instant Pot to the Meat/Stew setting and set the timer to 90 minutes.
7. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer’s guide for quick release, in in a rush. Carefully unlock and remove the lid from the Instant Pot.
8. Using a slotted spoon, transfer all the pork to a bowl.
9. Switch the Instant Pot to the sauté setting again (do not put the lid on) and simmer the leftover sauce until reduced by half, should take about 15 minutes. At the same time, you can use a ladle to skim some of the fat that’s rising to the top. At this time, taste the sauce and season with more salt if needed.
10. Using 2 forks, shred the pork into small chunks. Add about 2 cups of the reduced sauce to the pork and toss well.
11. Serve on hamburger buns by adding pulled pork, some more leftover sauce and coleslaw.

Notes

1. I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe.
2. When you’re browning the pork or reducing the sauce, DO NOT put the lid on the Instant Pot.
3. Nutritional information does not include dinner rolls and/or coleslaw.

Breakfast Casserole

Recipe from Jessica Gavin

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds Yukon gold potatoes, peeled, cut into ¼-inch cubes
• 1 cup red onion, ⅛-inch dice
• 1 tablespoon minced garlic
• 1 cup red bell pepper, ⅛-inch dice
• 10 ounces ham, ¼-inch dice
• 1 ½ teaspoon kosher salt, divided
• ¼ teaspoon black pepper
• ¼ cup sliced green onions
• 6 ounces sharp cheddar cheese, grated
• ¼ cup cornstarch
• 2 ½ cups half-and-half
• 8 large eggs

Instructions

1. Set the oven rack to the center position. Preheat to 350ºF (177ºC).
2. Grease a 9x13-inch baking dish with olive oil on the bottom and sides.
3. Heat a large sauté pan or cast iron skillet over medium-high heat. Add 2 tablespoons olive oil, once hot add in the potatoes.
4. Sauté the potatoes until tender, stirring occasionally, 10 minutes.
5. Turn the heat down to medium, add the onions and garlic, sauté for 1 minute.
6. Add the bell peppers and sauté for 2 minutes.
7. Add the ham and sauté for 1 minute.
8. Turn off the heat and stir in ½ teaspoon salt, black pepper, and green onions.
9. Transfer potato mixture to the greased baking dish and spread into an even layer.
10. Evenly sprinkle half of the cheddar cheese on top of the potato mixture.
11. Whisk together the cornstarch and 1 teaspoon salt together in a large bowl.
12. Add half-and-half and eggs, whisk until thoroughly combined.
13. Pour the egg mixture over the potato mixture. Evenly sprinkle the remaining cheese on top.
14. Bake for 20 minutes. Rotate the pan and bake until the center is set, and a toothpick inserted comes about clean, about 20 minutes. The internal temperature should be around 180 to 190ºF (82 to 88ºC).
15. Cool for 10 minutes before slicing and serving.

Chicken and Dumplings

Recipe from Flavor Mosaic

Ingredients

Chicken Soup

• 1 Tablespoon oil
• ½ large onion, chopped
• 2 stalks celery, chopped
• 1 cup carrots, chopped
• 1 tablespoons minced garlic (about 3 cloves)
• 1 pound boneless, skinless Chicken thighs or chicken breasts diced into 1" pieces
• 4 cups low sodium chicken broth
• ½ teaspoon black pepper (or to taste)
• 2 teaspoons poultry seasoning
• 2 teaspoons Italian Seasoning (Includes thyme, oregano, rosemary, basil, etc.)
• Salt to taste
• 5 refrigerated canned biscuits, each cut into 8 pieces (Or see below to make your own)
• 1 cup frozen peas
• ½ cup heavy cream
• 2 Tablespoons cornstarch, (optional to thicken soup)
• ¼ cup cold water, (optional to thicken soup)
• 2 Tablespoons chopped fresh parsley or cilantro, (optional for garnish)

Homemade Dumplings

• 1-½ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 3 Tablespoons butter
• 3/4 cup milk

Instructions

Chicken Soup

1. Press the SAUTE button. Add oil. When the front of the Instant Pot says "Hot" then add the onions and saute the onions for 4 or 5 minutes.
2. After the onions have cooked for about 5 minutes, or until they are softened, add the celery, carrots, and garlic. Stir so they cook evenly and to keep the garlic from burning.
3. Add the chicken and cook with the vegetables for about 5 minutes.
4. Add the chicken broth, black pepper, poultry seasoning, salt, and Italian seasoning.
5. Remove 5 refrigerated canned biscuits and slice each biscuit into 8 pieces. The easiest way is to slice them like a pizza into 8 pieces. Then drop each of the pieces into the Instant Pot.
6. Press CANCEL to cancel the Saute function. Close the Pressure Cooker lid. (See instructions for your specific pressure cooker.) After you close the lid, Press "Pressure Cook" or Manual (depending on your model), and select High Pressure, and adjust the time to 7 minutes, to pressure cook with high pressure for 7 minutes.
7. After 7 minutes, let the Instant Pot release go through the natural release cycle to release the steam. (See instructions for your specific model.) It may take about 10 minutes.
8. After the steam has been released, and the pin has dropped, or after 10 minutes of a natural pressure release, move the sealing knob to the VENTING position. Carefully unlock and remove the lid.
9. Stir in the peas and heavy cream.
10. If you need to thicken the chicken and dumplings, combine 2 tablespoons of cornstarch with ¼ cup of cold water and stir into the chicken and dumplings.
11. Add chopped parsley or cilantro for garnish.

Homemade Dumplings

1. In a medium bowl mix together all ingredients, except the butter and milk.
2. Cut in the butter and using a pastry cutter or fork mix together until you have coarse crumbs. Pour in milk and stir until everything is just moistened.
3. Drop teaspoonfuls of dumpling batter into the Instant Pot after you added the chicken and chicken broth.

Notes

1. If you double the recipe, do NOT increase the time.
2. I recommend doing a quick release, moving the pressure release valve to the VENTING position, after 10 minutes of naturally releasing pressure.

Chicken Wings

Recipe from A Mindful Mom

Ingredients

For the Chicken Wings

• 3 pounds chicken drumettes or wings
• ½ tablespoon seasoned salt
• 1 cup water

For the Buffalo Sauce

• 1 cup hot sauce
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 2 tablespoons butter melted

Instructions

1. Toss chicken wings with seasoned salt.
2. Pour 1 cup water into inner pot of pressure cooker for a 6 quart Instant Pot and 1.5 cups of water into an 8 quart Instant Pot. Place rack or steamer basket inside Instant Pot.
3. Place seasoned wings on the rack or in the steamer basket.
4. Seal lid of the pressure cooker, being sure vent knob is closed.
5. For Fresh Wings: Cook on high pressure for 10 minutes. For Frozen Wings: Cook on high pressure for 15 minutes.
6. Once the cook time has elapsed, let the pressure release naturally for 5 minutes, then do a quick pressure release of any remaining pressure.
7. Remove chicken wings from Instant Pot and place in large bowl.
8. Mix together the hot sauce, honey, butter, and garlic powder.
9. Pour half the buffalo sauce over the chicken wings and gently toss.
10. Place the chicken wings on a baking sheet or broiler pan--I prefer to line the bottom of the pan with foil for easier clean-up. Broil chicken wings under high heat for 2-3 minutes per side to crisp up the chicken skin.
11. Brush the chicken wings with remaining buffalo sauce and serve.

Notes

1. I prefer to use chicken drumettes, as they typically yield more meat.
2. If using full wings, remove tips, and separate drumettes and flats separated (cook time remains the same.)
3. It is not necessary to broil the chicken wings, but most people prefer the crispy chicken skin on the wings.
4. Don't be afraid to toss frozen meat with seasonings, the rub won't stick as well, but it will still help to season the chicken wings perfectly.

Chipotle Shredded Beef

Recipe from Taste and Tell Blog

Ingredients

• 3 lb beef chuck roast
• 2 tablespoons olive oil
• 1 chipotle in adobo, chopped (seeds removed for less heat)
• 1 tablespoon adobo sauce (from the chipotle with adobo can)
• 2 teaspoons dried cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon chili powder
• 1 cup lightly packed fresh cilantro, roughly chopped
• 1 onion, peeled and quartered
• 1 green bell pepper, seeded and cut into large chunks
• 1 cup water

Instructions

1. Salt and pepper the roast generously.
2. Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, 3-4 minutes per side, or until completely browned.
3. If needed, remove the roast and drain any oil or fat. Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, salt, pepper, and chili powder. Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.
4. Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
5. Remove the meat from the Instant Pot and let it rest for 5 minutes. Discard the veggies, reserving the liquid.
6. Shred the meat with 2 forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.

Coconut Quinoa

Recipe from Unsophisticook

Ingredients

• 1 cup quinoa, rinsed if necessary
• 1 (13.66-oz.) can of coconut milk
• ¼ cup water
• ¼ teaspoon salt
• 1 small lime, zested and juiced

Instructions

1. Check the quinoa package to see if your quinoa needs rinsed. If it does, pour 1 cup of quinoa into a fine mesh strainer and rinse thoroughly with cold water.
2. Place quinoa, canned coconut milk, water, and salt into the rice cooker.
3. I select the quick cook setting on my rice cooker, and then press the start button to start the cooking process. For a standard rice cooker without all of the bells and whistles, one cooking cycle should be enough to do it.
4. The rice cooker will beep after about 30 minutes to indicate that it's done cooking. Let the quinoa set for about 4-5 minutes after it's done cooking, and then fluff it with a fork.
5. Stir in the zest and juice of one small lime, season with additional salt to taste, and it's ready to serve.

Instant Pot Coconut Quinoa: To cook quinoa in your Instant Pot, simply follow the instructions for rinsing the quinoa, and place all of the ingredients in the instant pot liner. Use the manual setting to cook it for one minute at high pressure (really!) and then allow it to natural pressure release for up to 10 minutes. Fluff and stir in the lime zest and juice as indicated above.

Dump and Start Instant Pot Creamy Ziti

Recipe from Cooking with Karli

Ingredients

• 1 ½ cup chicken broth
• 1 cup heavy cream
• 1 tsp minced garlic dried
• salt and pepper to taste
• 8 oz dry ziti pasta
• 1 cup red pasta sauce
• 1 cup parmesan cheese shredded
• ½ cup mozzarella cheese shredded

Instructions

1. Add the broth, cream, garlic, salt, pepper and noodles to the Instant Pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
2. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release.
3. Add the red pasta sauce to the Instant Pot and give it a stir.
4. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.
5. Enjoy!

Note: This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Giant Pancake

Recipe from Delish

Ingredients

• 2 c. all-purpose flour
• 1 ½ c. milk
• 2 large eggs
• 2 tbsp. granulated sugar
• 2 tsp. baking powder
• 1 tsp. kosher salt
• Cooking spray
• 1 tbsp. butter, for serving
• Maple syrup, for serving

Instructions

1. In a large bowl, mix all ingredients together until smooth.
2. Using nonstick cooking spray, grease the bottom and sides of a 6-quart Instant Pot. Pour batter into pot and seal lid. Set to low pressure. Cook for 45 minutes.
3. Use a spatula to remove pancake from pot. Serve with butter and maple syrup.

Hard Boiled Eggs

Recipe from Kristine’s Kitchen Blog

Ingredients

• 1 cup water
• Eggs (up to 12)
• Ice + water

Instructions

1. Place 1 cup water in the bottom of your Instant Pot. Put a trivet or steamer rack in the pot (either the one that came with your IP or an egg steamer rack, such as these stackable egg racks.)
2. Place eggs in a single layer on top of the rack.
3. Close your Instant Pot lid and turn the steam valve to the sealing position.
4. Set the Instant Pot to manual/pressure cook, high pressure, and use the +/- button to set the cook time to 5 minutes.
5. When the cooking time is finished: If you have a 6 quart Instant Pot, do a 5 minute natural release (leave the Instant Pot alone for 5 minutes) and then quick release any remaining pressure. If you have an 8 quart Instant Pot, quick release the pressure as soon as the cook time ends by carefully turning the steam release valve to the venting position. I usually do this with the handle of a long serving spoon.
6. When the float valve drops down, the pressure has been released and it is safe to open your Instant Pot. Carefully remove the lid and immediately transfer the eggs to a bowl of ice water using tongs, a spoon or an oven mitt.
7. Let the eggs cool in the ice water for 5 to 10 minutes and then peel. Hard boiled eggs can be eaten right away or stored in the refrigerator for up to 1 week.

Notes

If your eggs are extra large, you may need to add a minute or two to the cook time.

For soft boiled eggs: Cook at high pressure for 5 minutes and do a quick pressure release if you are using a 6 quart Instant Pot. Cook at high pressure for 3 minutes and do a quick pressure release if you are using an 8 quart Instant Pot. It is best to eat soft boiled eggs right away.

Jambalaya

Recipe from Boulder Locavore

Ingredients

• 2 tablespoons Olive Oil
• 12 ounces Andouille Sausage cut into ¼-inch-thick slices
• 1 medium Onion chopped
• 1 medium Green Bell Pepper seeded and chopped
• 1 medium stalk Celery chopped
• 3 Garlic Cloves diced
• 2 teaspoons Cajun Seasoning
• ¼ teaspoon ground Thyme
• 1 cup Long-Grain White Rice regular NOT instant rice
• 1 14.5-ounce can Diced Tomatoes undrained
• 1 ½ cups Low-Sodium Chicken Stock
• ½ teaspoon Kosher Salt
• 12 ounces medium-size Cooked Shrimp (41-60 count)
• 4 Scallions thinly sliced

Instructions

1. Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain.
2. Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
3. Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking.
4. Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert.
5. Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure.
6. Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat.

Notes

This recipe does not include bay leaves but if you enjoy that flavor feel free to add one before sealing the Instant Pot!

Lasagna Soup

Recipe from Eazy Peazy Mealz

Ingredients

• 1 Tbs olive oil
• 1 pound ground beef
• 1 pound hot Italian sausage
• 1 Tbs onion powder
• ½ Tbs garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 medium yellow onion diced
• 1 Tbs garlic minced
• ½ tsp thyme
• ½ tsp basil
• ¼ tsp oregano
• ¼ tsp parsley
• 1 Tbs balsamic vinegar
• 1 bay leaf
• 2- 14.5 ounce cans petite diced tomatoes
• 2- 8 ounce cans tomato sauce
• 6 cups chicken broth
• 8 ounces lasagna noodles uncooked about half a traditional sized box

Topping

• ½ cup ricotta cheese
• 3 tbsp grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 6 tbsp shredded mozzarella cheese
• ¼ cup fresh basil chiffonade

Instructions

1. Turn Instant Pot on to Saute, when it reads hot, add olive oil to pot.
2. Add beef and sausage, onion powder, garlic powder, salt and pepper, and brown the meat, using a wooden spoon to break it apart.
3. Once browned, add the onion and garlic, and cook until onion is translucent and fragrant, 2-3 minutes.
4. Drain any excess grease.
5. Add ½ cup of the chicken stock to the pot to deglaze it by using a wooden spoon to scrape the bottom clean.
6. Turn pot to “off”
7. Add thyme, basil, oregano, parsley, diced tomatoes, tomato sauce, balsamic vinegar and remaining chicken broth. Stir to combine.
8. Break noodles into pieces, and add them, push them under the broth so they are completely submerged. Add the bay leaf.
9. Put lid on pot, and lock into place. Set valve to sealing.
10. Cook on manual (or pressure cook) high pressure for 4 minutes.
11. After 4 minutes, let pot Natural Pressure Release for 10 minutes then a quick release.
12. Open the pot, discard the bay leaf, and stir everything together
13. Taste and adjust the flavor if needed with additional salt or pepper.
14. In a small bowl, combine ricotta, parmesan, and parsley.
15. Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.

Mac and Cheese

Recipe from Pressure Cook Recipes

Ingredients

• 1 pound (454g) elbow macaroni
• 4 cups (1L) cold water
• 4 tablespoons (60g) unsalted butter
• 14 ounces (397g) sharp cheddar, freshly grated
• 6 ounces (170g) mild cheddar or Velveeta cheese, freshly grated
• Kosher salt and ground black pepper

Wet Ingredients

• 2 large eggs, beaten
• 12 ounces (355ml can) evaporated milk
• 1 teaspoon ground mustard
• 1 teaspoon Sriracha sauce or Frank’s hot sauce (optional)

Instructions

1. Pressure Cook Elbow Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot pressure cooker.
2. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.
3. *Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.
4. Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces evaporated milk. Mix well.
5. Make Mac & Cheese: Keep heat on low or medium low (Instant Pot: use keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary.
6. Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (⅓ portion at a time) and stir constantly until the cheese fully melt.
7. *Pro Tip: If the mac and cheese is too runny, turn the heat to medium (Instant Pot: use Sauté Less function) to reduce it down.
8. Taste & Season: Taste and season with kosher salt and ground black pepper (likely need a couple Pinches of kosher salt to brighten the dish).
9. Serve: Mac and Cheese needs to be served piping hot, so serve immediately. Enjoy!

Notes

1. How to Avoid Graininess in Macaroni and Cheese?
• Use Freshly Grated Cheese
• Use Velveeta Cheese to ensure a smooth finish.
• Use Low Heat to melt the cheese
2. Is the Mac and Cheese Spicy? This Mac and Cheese Recipe has been loved by many kids and it’s not spicy at all! The Sriracha serves to balance the overall flavor of the dish.
3. Is it Hot Enough to Cook the Eggs? Egg pasteurization starts at 140°F and keeping them at that temperature for three and a half minutes will kill any bacteria. The full pot of Mac and Cheese should be between 158°F – 170°F and the eggs will be fully cooked and pasteurized in it!

Mushroom Risotto with Pumpkin

Recipe from Recipes from a Pantry

Ingredients

• 1 lb (450g) mushrooms - I used chestnut mushrooms
• 2 cups (370g) arborio risotto rice
• ½ cup (118ml) white wine
• 4 green onions sliced
• ½ cup (115g) pumpkin purée
• 4 ½ cups (1125ml) vegetable stock
• 1/3 cup (35g) grated vegan parmesan cheese
• Chopped parsley for garnish

Instructions

1. Select the sauté setting on the Instant Pot and add oil into the insert.
2. Add mushrooms and then cook until they have released moisture and start to brown.
3. Mix in the rice and stir until rice starts to turn translucent, approximately 2-3 minutes.
4. Then add wine, deglaze the Instant Pot insert and cook until it is mostly evaporated.
5. Add in the green onions, pumpkin purée, and vegetable stock. Do not mix!
6. Cover, seal, a set to high pressure, manual for 5 minutes (al dentor 6 minutes for softer rice.)
7. Cook till done, switch off and perform a quick pressure release.
8. The Instant Pot Risotto might look soupy, but that is okay. Stir with a wooden spoon, add in Parmesan, and adjust seasonings.
9. Serve topped with additional Parmesan and freshly chopped parsley.

Notes

1. Add aaaaaaaaaaaaall the cheese you want to your taste. The more cheese the merrier, I always say.
2. I find it quicker and easier to fry the mushrooms on the stove top and then add to the Instant Pot once cooked.
3. Feel free to change up the stock you use to suit your taste. You can use chicken stock if you are not vegan.
4. If you prefer you can use water instead of stock.
5. Feel free to use different types of mushrooms – see below for more information.
6. Make sure to serve your Pressure Cooker Risotto hot as it is unappealingly stodgy if served cold.
7. Don’t use your posh wine for this, and definitely use leftover wine if you have it.
8. If you don’t have wine, you can use a mix of vinegar and water instead.

Oreo Cheesecake

Recipe from My Baking Addiction

Ingredients

• 12 whole Oreo cookies, crushed into crumbs
• 2 tablespoons salted butter, melted
• 16 ounces cream cheese, room temperature
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon all-purpose flour
• ¼ cup heavy cream
• 2 teaspoons pure vanilla extract
• 8 whole Oreo cookies, coarsely chopped
• 1 cup whipped cream or whipped topping
• 8 whole Oreo cookies, coarsely chopped
• *Chocolate sauce, optional

Instructions

1. Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
2. In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.
3. Place pan in freezer for 10-15 minutes.
4. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
5. Cover the top of the pan with a piece of foil.
6. Pour 1 ½ cups of water into the Instant Pot and place the trivet in the bottom of the pot.
7. Create a "foil sling" by folding a 20-inch-long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan with ease.
8. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
9. Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 35 minutes.
10. When the Instant Pot beeps, hit the "Keep Warm/Cancel" button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
11. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
12. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
13. Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.

Notes

If you would like to bake this cheesecake in an oven instead of an Instant Pot, simply follow directions 1-4. Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours. PLEASE NOTE: The cook time on this recipe was reduced from 40 minutes to 35 minutes on 3/7/18. The reduction of cook time allows for a creamier result.

Pot Roast

Recipe from Valerie’s Kitchen

Ingredients

For the Pot Roast

• 3 ½ to 4 pound boneless beef chuck roast
• 3 tablespoons olive oil, divided
• 1 cup diced onion
• 2 teaspoons minced garlic
• 2 tablespoons tomato paste
• ½ cup medium to full-bodied red wine , like Cabernet, Zinfandel, or Merlot
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 4 carrots, peeled and cut into large 2- to 3-inch chunks
• 1 ½ pounds whole baby potatoes

For the Pot Roast Seasoning Mix

• 1 ½ teaspoons sea salt
• 1 ½ teaspoons dried crushed rosemary
• 1 ½ teaspoons dried thyme
• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic or garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika

For the Gravy

• ½ cup water, or as needed
• 2 tablespoons cornstarch, or as needed
• 2 tablespoons cold water, for the cornstarch slurry

Instructions

1. Cut the chuck roast into 4 to 6 chunks, separating at the seams to expose the fat deposits (if using a highly marbled chuck roast). Use a sharp knife to trim as much of the fat as possible from the chunks of roast. It's fine if some fat remains but trim as much as you can to ensure that your gravy will not be overly greasy. Place the trimmed chunks of roast on a large piece of foil and blot dry with paper towels.
2. Combine the seasoning mix ingredients in a small bowl. Sprinkle the rub over the pieces of beef and use your hands to press the seasoning into the meat. Wash those hands!
3. Press the SAUTÉ key on the instant pot and the ADJUST key to toggle to the MORE setting. Wait for the pot to say “HOT” before adding ingredients.
4. Add 2 tablespoons olive oil to the heated pot. Add half of the seasoned beef (or as much as will fit comfortably without being too crowded) and sauté for 2 to 3 minutes per side, or until nicely seared. Transfer seared beef to a plate and repeat with remaining 1 tablespoon oil and the rest of the beef. Transfer second batch of beef to the plate and set aside.
5. Press CANCEL and then select SAUTÉ again and ADJUST to the REGULAR setting. Add the onions and garlic to the pot and sauté for 2 to 3 minutes or until tender. Add the tomato paste and cook, stirring to scrape up any browned bits from the bottom. Add the red wine, broth, and Worcestershire sauce. Nestle the chunks of browned beef down into the sauce and then top with the carrots and potatoes. Don’t stir. You want the meat submerged in liquid and the carrots and potatoes on top.
6. Place the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 35 minutes (making sure the steam release handle is in the “Sealing” position). After the cooking is complete allow the Instant Pot to do a natural release for 10 minutes then use a long handled spoon to push the steam release handle to the “Venting” position to allow any remaining steam to release completely before you open the pot. Press CANCEL.
7. Transfer the carrots and potatoes to a serving dish and tent with foil to keep warm. Transfer the beef to a cutting board and let it rest while you make the gravy.

For the Gravy

1. Press SAUTÉ and ADJUST to select the LOW setting Stir ½ cup water to the concentrated cooking liquid in the Instant Pot to dilute it a bit. Taste and if needed, add additional water to dilute as desired. In a small bowl whisk together 2 tablespoons cold water and 2 tablespoons cornstarch. Whisk the mixture into the Instant Pot and simmer for about 5 minutes or until the gravy has thickened to your liking, stirring occasionally. Press CANCEL and unplug the Instant Pot. Transfer the gravy to a gravy boat.

For Serving

1. Shred or chunk the roast and serve with the potatoes, carrots, and plenty of gravy!

Salmon with Chili-Lime Sauce

Recipe from Savory Tooth

Ingredients

Salmon

• 2 (5- to 7-ounce) salmon fillets (Notes 1-3)
• 1 cup water
• ¼ teaspoon table salt
• ¼ teaspoon ground black pepper
• *Optional nonstick oil spray

Chili Lime Sauce

• 2 cloves garlic, minced
• 1 tablespoon sriracha
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon finely chopped fresh cilantro (Note 4)
• 2 teaspoons hot water
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin

Instructions

1. Make Sauce: Stir all sauce ingredients together with spoon in small bowl until well-mixed. Set aside at room temperature to let flavors develop while you prepare salmon.
2. Prepare Salmon: Pour water into pressure cooker pot and place steam rack within (Note 5). Optionally, spray rack with nonstick oil spray (Note 6). Place salmon fillets side-by-side on top of rack; if skin-on, place them skin side facing down. Evenly season tops of fillets with salt and pepper.
3. Cook Salmon (Note 7): Secure and seal lid to pressure cooker. Select steam mode at high pressure. For fresh salmon, set cooking time to 3 minutes. For frozen salmon, set cooking time to 8 minutes. After pressure cooking (as soon as timer beeps), perform quick pressure release to avoid overcooking fish.
4. Serve (Note 8): Uncover pot and use spatula and/or tongs to carefully transfer salmon to serving plates. Give chili lime sauce a quick stir, and spoon over salmon fillets. Serve immediately.

Sweet Potato, Chickpea and Red Lentil Soup

Recipe from Super Golden Bakes

Ingredients

• 2 tbsp olive oil
• 200 g (7 oz) canned chickpeas, drained
• 1 onion finely diced
• 3 garlic cloves minced
• 2 tsp ginger paste or finely grated fresh ginger
• 1 tsp salt
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• 400 g (14 oz) canned chopped tomatoes
• 2 large sweet potatoes peeled cut into small cubes
• 200 g (1 cup) dry split red lentils rinsed and drained
• 1.2 liter (5 cups) vegetable stock (broth)
• Lemon juice to taste
• Finely chopped coriander cilantro
• Lemon zest to garnish
• Handful mixed seeds to garnish
• Pinch dried red chili flakes to garnish
• Salt and pepper to taste

Instructions

1. Heat the oil in your pressure cooker using the ‘sauté’ function. Add the onion, garlic and ginger and cook for 5 minutes, stirring, until softened.
2. Add the spices, salt, tomatoes, sweet potatoes, lentils, chickpeas, and stock, and stir.
3. Set vent to sealing and cook on high pressure for 5 minutes, then release the pressure manually.
4. Stir in some lemon or lime juice to add some acidity – I used 1 tablespoon.
5. Taste the soup and season with salt and pepper as needed.
6. Transfer 2-3 ladlefuls of the soup in a blender and process until smooth, or blitz using an immersion blender. Stir this back into the soup.
7. Taste the soup and adjust the seasoning if needed. Serve the soup garnished with chopped coriander (cilantro), lemon zest and a handful of crunchy seeds.

Notes: Tips, Tricks and FAQs

1. This recipe straddles the line between soup and stew – it is very thick and really satisfying. If you wanted to add a bit less stock and serve it over rice or quinoa, then I say go ahead!
2. You could also pack it with even more nutritious yumminess by adding some leafy greens – stir in some chopped spinach right before serving so that it wilts.
3. You can replace the sweet potato with cubed butternut squash or use a bit of both.
4. Dry or cooked chickpeas: I used ready cooked (canned) chickpeas here, but you could also use dried chickpeas if you wanted. If you use dry chickpeas, they will need 40 minutes cooking on high pressure if unsoaked and 25 minutes cooking if soaked overnight. On the stove, cook soaked chickpeas for 40 minutes until soft.
5. Don’t forget to reserve the chickpea brine (aquafaba) – it may come in handy if you want to make vegan macarons!
6. The soup will keep for up to 4 days in the fridge. Cool completely before storing.
7. If you wish to freeze the soup then cool completely, portion into suitable containers and use within 3 months. Allow the soup to defrost in the fridge overnight or transfer to a microwave safe bowl and blast for a couple of minutes. Break the soup up and then heat for two minutes on full power, stir and heat for another minute or until piping hot.