Easy Instant Pot Recipes

Instant pot recipes seem to be the latest cooking craze.  This month I thought I would post my favorite instant pot recipes.   I do agree it is easier, faster, plus saves lots of time because you don’t have to use/wash multiple dishes.  I use my instant pot at least once a day some times twice.  Below on this post are some of my family favorite meals made out of an instant pot:  spaghetti,  paella, chicken noodle and steel oats.  Happy cooking!

Instant Pot Spaghetti

Instant Pot Spaghetti Ingredients:

1 lb Italian Sausage

1/4 c. onion diced

1 tsp garlic minced

1 jar spaghette sauces (24 oz.)

1 c. water

8 oz spaghetti noodles

2 T. olice oil

1 tsp. salt (optional)

grated cheese (optional)

1. Put Instant Pot on saute.
2. Add olive oil, onion, and garlic and cook for a couple minutes.
3. Next add sausage and cook until pint is gone.  Drain grease.
4. Turn Instant Pot to manual, high pressure.
5. Add jar of spaghetti sauce, water, break noodles into 3rds and push noodles into liquid until they are covered.
6. Secure lid, close steam valve and set to 10 minutes.
7. Quick release when it beeps, stir and serve.
8. Yum!

Instant Pot Paella

Ingredients for Paella:

1 T. olive oil

1 lb chorizo ( we used Johnsonville ground),

2 cloves garlic, crushed

1 onion, chopped

1 red bell pepper, seeds removed, diced

1 cup chicken stock

1 cup green peas

1 1/2 cups long grain rice

2 T. freshly chopped parsley

1/2 tsp. sugar

1 lb shrimp, peeled and deveined

14 oz can crushed tomatos

salt (optional)

1. Press Brown/Saute setting, set temperature to High, and then press Start/Stop
2. Add oil and chorizo and brown in Cooking Pot for a couple minutes until fully cooked.  Remove from Cooking Pot.
3. Add Shrimp in Cooking Pot and cook for  3 -4 minutes.  Remove from Cooking Pot.
4. Add garlic, onion and peppers.  Salute for 4 – 5 minutes or until tender.
5. Press Start/Stop and add remaining ingredients to the Cooking Pot, including shrimp and chorizo.  Stir ingredients.  Secure the lid.  Press Rice/Risotto setting, set pressure to Low, and set to 10 minutes.  Make sure the Steam Release Valve is set to the “Seal” (closed) position.  Press Start/Stop, Once Cooking has completed and pressure is released, season for taste with salt and pepper.  Ready to eat.

Instant Pot Chicken Noodle Soup

Ingredients for Chicken Noodle Soup:

1 T. olive oil

5 medium carrots, cut into small pieces

3 large stalks celery, cut into 1/2 inch thick slices

2 cloves garlic, minced

1 large yellow onion, diced

Kosher salt and fresh ground black pepper (for taste- optional)

1 – 2 lbs of chicken, cooked & shredded

6 ounces of noodles (I use Reames Homestyle Egg Noodles – can get it at Safeway in the freezer section.  These noodles tastes like my Mom’s homemade noodles she made when I was growing up.  Very Tasty!)

6 cups of chicken broth

2 cups of water

1. Turn Instant Pot to high Saute setting.  Add the oil and once hot add carrots, celery, garlic and onion.  Cook, stirring, until vegetables are slightly softened, about 4 – 5 minutes.
2. Add the chicken, broth, water and noodles.  Lock lid and preparing to cook.  Set to pressure cook on high for 20 minutes.  When instant pot is complete, be careful of any remaining steam, unlock and remove the lid.

Instant Pot Oatmeal

Ingredients for making Oatmeal:

3/4 cup Steel Cut Oats (get at Safeway)

2 1/4 cups water

Salt (optional)

1/2 cup sliced strawberries or blueberries (optional)

1/4 cup sliced almonds (optional)

1 tsp brown sugar

1. Combine oats, water and salt (optional) in Instant Pot.  Secure lid.  Press Multigrain, set pressure to high and adject time to 12 minutes.  Make sure steam release valve is in the “Seal” (closed) position.  Press Start/Stop.
2. Once cooking has completed, be careful of the remaining steam.  Besure to open release valve and remove oatmeal from pot.
3. Top with sliced strawberries, blueberries, almonds and/or brown sugar.

 

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Lake Wilderness Triathlon – #6

 

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