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Pressure Cooker Beef Stew – Less Time, Same Amazing Result!

Pressure Cooker Beef Stew | The Foodie Eats

The Most Amazing

Pressure Cooker Beef Stew

I have this theory. Just because you can do something doesn’t mean you should do it. I get it. We all LOVE our Instant Pots, but some recipes really should be left to other cooking methods. Well, that’s definitely not the case here! This pressure cooker beef stew recipe is one of the most delicious foods I’ve eaten in a while. And I eat a lot!

What Makes This Recipe So Special?

There are several things I did to ensure this meal tasted as great as it did in my head. The first step (that is a must!) is to sear the meat well. There’s nothing worse than sad, gray meat. The sear is the only chance you get to add color. Plus, all the bits left in the bottom of the pot will help develop the flavor.

But more than anything else – I used high quality ingredients. Believe it or not, (in my opinion) an ingredient as small as tomato paste actually makes a difference in the overall finished product. And the potatoes matter! They are not all created equally. Here’s a look at some of the choices I made…

And of Course, Our Good Friend…
The Ugly Truth About This Recipe

Even though this is an Instant Pot recipe, it still took a little while to make. It’s definitely not a set it and forget it method. But here’s the good part… The meat is incredibly tender and the broth is seriously something special. So, it’s worth it.

There are also a lot of ingredients – more than I usually use. But I just couldn’t decide what to cut out. So I just put it all in there. And I’m totally okay with that decision because the result was some of the best stew I’ve ever made in my life. And I get to eat leftovers for lunch today!

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5.0 from 1 reviews
Pressure Cooker Beef Stew
Author: 
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. stew beef
  • 2 Tbsp. sea salt - separated
  • 3 tsp. black pepper - separated
  • ¼ cup grape seed oil (or olive oil)
  • 2 small yellow onions - quartered
  • 3 Tbs. garlic - minced
  • 2 stalks celery - diced
  • 8 oz. baby bella mushrooms - sliced
  • 1 bay leaf
  • ¼ cup Worcestershire sauce
  • 3 Tbsp. tomato paste
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary - finely chopped
  • 2 cups dry red wine
  • 4 cups beef stock
  • ¼ cup corn starch
  • ¼ cup water
  • 1.5 lbs. baby yellow potatoes - cut in half
  • 3 medium carrots - cut into 2-inch chucks
  • 2 medium parsnips - cut into 1-inch chunks
Instructions
  1. Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - add oil, then once hot, thoroughly brown beef. Do this in two batches and do not stir too frequently. You want a good sear on each side of each piece. Set beef aside. If any water cooks out of meat, be sure to let it evaporate before adding more meat or moving to next step.
  2. Add onions, garlic, celery, mushrooms, bay leaf, Worcestershire sauce, tomato paste, thyme, and rosemary to pot. Cook for 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.
  3. Add wine, mix well, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
  4. Add beef and stock, then mix well. Close lid and set manual time for 20 minutes.
  5. In a small bowl, mix corn starch with water and set aside.
  6. Once cook time is complete - rapid-release pressure, then remove lid.
  7. Add corn starch mixture, 1 Tbsp. salt, 1 tsp. pepper, potatoes, carrots, and parsnips - mix well. Close lid and set manual time for 5 minutes.
  8. Once cook time is complete - rapid-release pressure, then remove lid.
  9. Serve and enjoy!


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Entrée Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Taco Soup in 2 Simple Steps!

Pressure Cooker Taco Soup | The Foodie Eats

Pressure Cooker Taco Soup

in 2 Simple Steps!

I love tacos almost as much as I love soup. Well, not really, But it sounded good, right? I do actually like tacos quite a bit though. Now, I don’t normally think of tacos when I think of soup. The closest thing that comes to mind is chicken tortilla soup. Well, this is not that. And this pressure cooker taco soup actually tastes like you’re eating a taco – except it’s soup.


 

Pressure Cooker Taco Soup | The Foodie Eats

Say Hello Again to Our Good Friend – Mr. IP

And as Always…

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Pressure Cooker Taco Soup | The Foodie Eats


5.0 from 1 reviews
Pressure Cooker Taco Soup
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. ground chuck
  • 1 yellow onion - medium, diced
  • 2 tsp. sea salt
  • 1 tsp. black pepper
  • 1 lb. dry pinto beans - soaked for 24 hours (at least 8)
  • 4 cups chicken broth
  • 1 can whole kernel corn - drained
  • 1 can Mexican-style stewed tomatoes
  • 1 can Rotel - original
  • ½ cup black olives - sliced
  • ½ cup green olives - sliced
  • 3 Tbsp. taco seasoning
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. dried chives
  • ½ tsp. dried parsley
  • ½ tsp. dried dill weed
Instructions
  1. Using sauté setting on Instant Pot - add ground beef and onions, season with salt and pepper, and cook until beef is thoroughly browned - mixing frequently. Pour into colander to drain and return to pot.
  2. Add all remaining ingredients to Instant Pot and mix well. Switch to manual setting for 12 minutes and close lid.
  3. Once cook time is complete - quick-release pressure, serve & enjoy!
Notes
Serve with tortilla chips, shredded cheddar cheese, sour cream, and jalapeños.


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Gluten-Free Instant Pot Recipes Side

Pressure Cooker Yellow Rice – Quick, Easy, and Delicious

Pressure Cooker Yellow Rice | The Foodie Eats



Quick, Easy, and Delicious

Pressure Cooker Yellow Rice

This past weekend, my sister asked if I could bring yellow rice to family dinner at my mom’s house. I’m sure pressure cooker yellow rice was not on her radar. But it was actually the most complimented dish of the day. Everyone kept asking… “What’s that I’m tasting?” Ah! Music to a chef’s ears. Well, I told them. And now I’m telling you. Things that taste this good really should require more effort. But thanks to the Instant Pot, they don’t have to always!

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Pressure Cooker Yellow Rice | The Foodie Eats

5.0 from 1 reviews
Pressure Cooker Yellow Rice
Author: 
 
Ingredients
  • 3 Tbsp. butter
  • 1 small yellow onion (1/4 cup) - diced
  • 1 Tbsp. garlic - minced
  • 2 cups basmati rice
  • 2 Tbsp. turmeric
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 cups chicken broth
  • 1 tsp. sea salt
  • ½ tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot - Melt butter, then add onions and garlic, cook until softened.
  2. Add rice and turmeric; stir well to coat.
  3. Add all remaining ingredients, then close lid and switch to rice setting (12 minutes at low pressure).
  4. Once cooking is complete, allow pressure to release naturally for 10 minutes. Then switch valve to quick-release remaining pressure.
  5. Open lid and remove cinnamon stick, thyme stems, and bay leaf.
  6. Mix well, serve, and enjoy!


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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker White Bean Soup with Crispy Sausage and Kale

Pressure Cooker White Bean Soup | The Foodie Eats

Pressure Cooker White Bean Soup

With Sausage and Kale

Since we had one last cold snap last week, of course I was in the kitchen making more soup. This was my first attempt at pressure cooker white bean soup. And I passed the bean approval test – my 2-year-old daughter. She loves beans, but only if they’re delicious. And apparently, these are!

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the soup. And then you’re left with flavorless sausage.

Check out the recipe below to see how to retain the crispiness of the sausage without compromising the flavor of the soup.



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Pressure Cooker White Bean Soup | The Foodie Eats

 

Pressure Cooker White Bean Soup with Crispy Sausage and Kale
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Andouille sausage links - sliced
  • 1 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion - diced
  • 2 carrots - sliced
  • 1 stalk celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 smoked ham hock
  • 1 can tomatoes - petite diced, drained
  • 1 small bunch kale - de-ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot - Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar - cook for 2 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 15 minutes.
  5. Once time is complete - quick-release pressure then remove lid.
  6. Remove ham hock and bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!


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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Pulled Pork – Perfectly & Unusually Spiced

Pressure Cooker Pulled Pork | The Foodie Eats

Perfectly & Unusually Spiced

Pressure Cooker Pulled Pork

I have spent my entire cooking life using the crock pot for pulled pork. Well, that is now a thing of the past. Pressure cooker pulled pork is the way to go! Hear me now, believe me later. This recipe will give you a result that is as tender and moist as any pulled pork you’ve ever had.

What’s So Special About This Recipe?

I feel like at least 90% of pulled pork recipes are the just variations of each other. Barbecue sauce, chili powder, cumin, chipotle powder, brown sugar – the usual suspects. I must say, I’ve been doing it that way for years. But I wanted something different. So I went into my spice drawer and just started pulling things out. That’s what being a chef is all about!

Pressure Cooker Pulled Pork | The Foodie Eats

You Can Probably Guess What I’m Going To Say Next…

That’s right. The broken record continues. You need an instant pot in your life. I simply can’t get enough of the versatility of this kitchen tool. When it stops being awesome, I’ll stop talking about it.

Oh, I used this too. But it’s optional.

As I’ve stated before, nothing on Earth will give you a sear like that of a cast iron skillet. So for this method, before we fire up the Instant Pot, we sear the meat. This will do two things – give it an amazing color (so your meat doesn’t look sad and gray) and lock in the juices.

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Pressure Cooker Pulled Pork | The Foodie Eats

Pressure Cooker Pulled Pork
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 lb. Boston Butt Roast
  • 2 cups chicken broth
  • 1 cinnamon stick
  • 1 tsp. whole cloves
  • 2 bay leaves
  • 1 tsp. allspice berries
  • 1 tsp. cardamon seeds
  • 2 Tbsp. grape seed oil (or other high temp oil)
  • 1 Tbsp. salt
  • 1 Tbsp. pepper
  • 2 Tbsp. garlic powder
  • 1 Tbsp. onion powder
Instructions
  1. Bring pork roast to room temperature (at least 10 minutes) then season with salt, pepper, garlic powder, and onion powder.
  2. Turn on sauté setting on Instant Pot (or heat cast iron skillet over medium-high heat.) Once hot, add oil. Sear roast on all sides - 60 seconds each side.
  3. Once seared, move roast to Instant Pot - fat side up. Then add all other ingredients.
  4. Close lid and set manual setting to 75 minutes.
  5. Once complete, allow pressure to release naturally (about 20 minutes).
  6. Carefully remove roast, then use knife to cut away fat layer. Then use 2 forks to pull meat apart.
  7. For the remaining liquid in pot - pour through a fine mesh strainer into separate container. Add some to pork, if desired.
  8. Serve and enjoy!
Notes
Once pork is pulled apart, you can also mix with your favorite BBQ sauce. I prefer a mustard-based sauce with this recipe.



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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Lentil Soup with Curry and Potatoes

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes

I love soup. No really, I LOVE SOUP! When eating out, I always order a bowl. At home, I’m a big fan of bean soups. I like them simple and delicious. This pressure cooker lentil soup recipe was an instant favorite in our house. It’s incredibly easy to make, yet lacking nothing in flavor. I believe I ate 3 bowls within 24 hours of making it. I only stopped because it ran out.

Who Doesn’t Love A One-Pot Meal?

There are few things as satisfying to me as creating an amazing meal without having to destroy the kitchen. I guess that’s part of my current obsession with the Instant Pot. Not every dish I make with it only uses one pot, but this one does! That alone is worth giving this recipe a try. Plus, it’s pretty cheap and healthy all at the same time!

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Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ Cup olive oil
  • 1 small yellow onion – diced
  • 3 medium carrots – peeled, diced
  • 2 stalks celery – diced
  • 1 tsp. sugar
  • 1 Tbsp. garlic – minced
  • 1 tsp. ginger – fresh, grated
  • 1 small green chili pepper – de-seeded, finely diced
  • 3 Tbsp. curry powder
  • 2 Cups green lentils
  • 2 medium russet potatoes – cut into 1-inch pieces
  • 1 28oz. can tomatoes – petite diced, drained
  • 1 smoked ham hock
  • 8 Cups chicken broth – low sodium, divided
Instructions
  1. Turn on sauté setting on Instant Pot. Add oil, onions, carrots, celery, and sugar - cook for about, stirring frequently to prevent burning.
  2. Add garlic, ginger, chili pepper, and curry powder - cook for 2 minutes, stirring constantly to fully incorporate curry.
  3. Add lentils and potatoes - mix well to coat.
  4. Then add 6 cups of chicken broth, tomatoes, and ham hock. Mix well.
  5. Close lid and switch Instant Pot setting to manual for 7 minutes.
  6. Once time is complete, quick release pressure. Then add 2 cups of chicken broth and mix well. (This will stop the potatoes from over-cooking.)
  7. Serve and enjoy!

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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Pot Roast | Fall-Apart Tender in Only 2 Hours!

Pressure Cooker Pot Roast | The Foodie Eats

Pressure Cooker Pot Roast

Everyone loves pot roast. But in order to make a pot roast the right way (falling apart tender), you need time… Lots of time. That is, until now. With just 2 hours of cook time, this pressure cooker pot roast recipe is a game-changer!

 What You Need to Make This Happen…

And (Optional) One of These…

So Why the New Method?

My family is constantly asking me to cook pot roast. And traditionally, I’ve had two ways I do that: 1- in the slow cooker (6 hours); 2- in the oven (4-5 hours). One day in the future, I’ll tell you which is my favorite. The big problem with these two ways is this… Unless everyone is coming to our house for dinner, it’s always difficult to get the serving time right because they both take so long.

For example… We are meeting at my mom’s house for dinner this coming Sunday evening. I live almost an hour from her. And I’m not a big fan transporting cooked food and reheating it. There’s just too much quality lost. Plus, we’ll be at church in the morning. So my best option is to cook at her house. All that to say… It is MUCH more convenient to use my new Instant Pot recipe!

One great feature of the Instant Pot is how easy it is to transport. I can bring it to my mom’s house, set it up, and have a perfectly cooked, fall-apart tender pot roast in two hours flat. 2 hours, people!

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Pressure Cooker Pot Roast | The Foodie Eats

Pressure Cooker Pot Roast
Author: 
Recipe type: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 lb chuck roast
  • 2 Tbsp. grape seed oil (or other high-temp oil)
  • 2 large yellow onions - divided, sliced
  • 8 sprigs fresh thyme
  • 2 Tbsp. garlic - minced
  • 1 cup red wine
  • 2 cups beef broth
  • 8 oz. baby bella mushrooms - sliced
  • 5 medium carrots - peeled and chunked
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
Instructions
  1. Bring chuck roast to room temperature, then season well with salt and pepper.
  2. Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside. (You can do steps 2-4 in a cast iron skillet. I love the crust you can only get from cast iron. Then just add to Instant Pot.)
  3. Add 1 onion to pot and cook for 2 minutes, until translucent. Then add garlic and thyme for 1 minute.
  4. Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer and reduce for at least 5 minutes.
  5. Add roast, then add enough broth so that the roast is just barely covered.
  6. Close Instant Pot and switch to manual setting for 75 minutes.
  7. Once time is complete, let pressure naturally release (about 30 minutes).
  8. Carefully remove roast and set aside to rest.
  9. Using a fine mesh strainer, pour liquid into separate container, then return to pot.
  10. In a small dish, combine cornstarch and water. Then add to pot.
  11. Add sliced onion, carrots, and mushrooms to pot and close lid.
  12. Using manual setting, cook for 7 minutes, then quick-release pressure.
  13. Serve together and enjoy!

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Gluten-Free Instant Pot Recipes Soup

Chicken Chili – Easy & Delicious – Instant Pot or Stovetop!

Instant Pot Chicken Chili | The Foodie Eats

Easy & Delicious Chicken Chili

There’s nothing like a bowl of hot chicken chili on a cold night. And you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process, with an amazing result.

Step 1 – Prepare Your Chicken

I prefer oven-baked chicken for this chili. But you could absolutely use any leftover or store-bought rotisserie chicken. The simplest way to make the chicken is to season it well and bake at 425 for 30 minutes. Easy peasy.

Step 2 – Throw Everything Else in the Pot

That’s right. Just put all the remaining ingredients in your Instant Pot and you’re done! And the same goes for stovetop. You’ll just need to adjust the cook time.

 


Chicken Chili
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 boneless chicken breasts
  • 1 Tbsp. minced garlic
  • 1 large onion - finely chopped
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground oregano
  • ¼ tsp. cayenne
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 large green pepper - finely chopped
  • One 28 oz can tomato sauce
  • 1 cup water
  • 1 bay leaf
  • 1 can red kidney beans - drained and rinsed
  • 1 can pinto beans - drained and rinsed
  • 1 can creamed corn
Instructions
  1. Bake chicken breasts at 425 for 30 minutes. When finished, allow to rest for 5 minutes. Then dice into medium chunks. Set aside.
  2. Add all remaining ingredients to Instant Pot and mix well.
  3. Set manual cook time for 15 minutes.
  4. After cooking is complete, quick-release pressure.
  5. Add diced chicken to pot and mix well.
  6. Serve and enjoy!
Notes
For stovetop - Simply simmer on medium-low for 45 minutes.

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Instant Pot Chicken Chili | The Foodie Eats

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Pressure Cooker Lamb Shanks – With Gordon Ramsay Style!

Pressure Cooker Lamb Shanks | The Foodie Eats

Pressure Cooker Lamb Shanks

What Do You Mean You Don’t Eat Lamb?

I still haven’t figured out why Americans don’t eat more lamb. We never had it when I was a kid. And even still, when I serve it, most people have little or no experience with it. But I tell you what… This pressure cooker lamb shanks recipe is packed with bold flavors and they’re fall-off-the-bone tender!

The Inspiration for This Recipe…

I’ve been watching Gordon Ramsay YouTube videos for several years now. And there are so many recipes that I want to try. But more than just replicate them, I am learning how to make them my own.

Making It My Own

Don’t get me wrong, the slow-braising process in the above method yields a completely different (and AMAZING) result. And I get that, but the point was not to recreate what he did. My goal was to convert this into a recipe using my new favorite kitchen tool: The Instant Pot!

I guess I attribute my new obsession with simplified cooking to the fact that we now have 2 under 2 (two children under age two). No doubt about it… It has changed my approach to dinner. But that doesn’t mean you have to sacrifice quality. You just may need to alter your methods.

Oops… I Forgot to Add the Sauce in the Picture

One of my favorite parts of this recipe is the gravy. And I’m totally embarrassed to admit that I took the photos for this post without adding it. I will update the pictures the next time I make them – probably for Easter.

Pressure Cooker Lamb Shanks
Author: 
Recipe type: Instant Pot
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 or 3 lamb shanks
  • 1 green chili pepper - sliced
  • 3 cloves garlic - minced
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. cumin seeds
  • 2 cinnamon sticks
  • ¼ cup olive oil - divided
  • 1 medium onion - roughly chopped
  • 3 medium carrots - roughly chopped
  • 2 bay leaves
  • 2 cups red wine
  • 4 cups beef stock
  • 2 Tbsp. corn starch
  • 2 Tbsp. water
Instructions
  1. In large bowl - combine lamb, pepper, garlic, paprika, oregano, salt, cumin seeds, cinnamon sticks, and oil. Mix well to coat meat, then marinate from 30 minutes to overnight.
  2. Using sauté setting, heat Instant Pot. Once hot add 2 Tbsp. of olive oil and thoroughly brown lamb on all sides - making sure to render all the fat. About halfway through, add the contents from marinade to the pot.
  3. Once lamb is browned, add onions and carrots. Sauté until onions become translucent - about 5 minutes.
  4. Add red wine to deglaze the pot - making sure to scrape all the bits stuck to the bottom. Simmer to reduce by half - about 10 minutes.
  5. Add stock. Close lid and switch to manual setting for 30 minutes.
  6. Once cook time is complete - Let pressure naturally release for about 10 minutes, then quick release if desired. Remove shanks and set aside.
  7. Pour liquid through a fine mesh strainer and return to pot. Separately in a small bowl, combine cornstarch and water, then add to pot.
  8. Switch Instant Pot back to sauté setting and simmer until sauce reaches desired thickness.
  9. Serve lamb topped with gravy!

 

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Pressure Cooker Lamb Shanks | The Foodie Eats

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Entrée Gluten-Free Instant Pot Recipes

Easter Ham in the Instant Pot in Only 30 Miuntes

Easter Ham in the Instant Pot | The Foodie Eats

Easter Ham in the Instant Pot

Before all is said and done, you just might get tired of hearing me tell you how great the Instant Pot is. But trust me, it’s amazing. And using it to cook your Easter ham is no exception! I mean, if it tastes just as good and takes 1/3 the time, it seems like a no-brainer to me.


This recipe is a variation of a turkey brine that I’ve been using for a while now. The turkey is always perfect, so I figured let’s try it with a ham. And I’m so glad I did – you will be too.

I Don’t Know About You…

When it comes to cooking for holidays, there is an all-out production at my house. Now that we are hosting the entire family at our home, I am actively seeking out ways to save time and effort – but without sacrificing quality. My family would never stand for that!

So you have my word. I will never share a recipe with you that is not tested and approved. And trust me – my family is pickier than yours. Lol..

The Secret to This Recipe is…

It’s sweet and succulent – and the flavor that would normally be on the outside glaze goes throughout the meat!
<Easter Ham in the Instant Pot in 30 Minutes | The Foodie Eats

Easter Ham in the Instant Pot
Recipe type: Instant Pot
 
Ingredients
  • 7-8 lb. Ham - Cut off bone in chunks
  • 4 cups chicken stock
  • 2 cups apple juice
  • ¼ cup Worcestershire sauce
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. all spice berries
Instructions
  1. Cut ham meat off bone into large chunks and place in Instant Pot. Save bone for another recipe (like baby lima beans or soup).
  2. Add remaining ingredients and set manual time for 10 minutes.
  3. After cooking is complete, allow pressure to release naturally.
  4. Remove and allow to rest to at least 10 minutes.
  5. Thickly slice meat, serve, and enjoy!


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Easter Ham in the Instant Pot | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.