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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!

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

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

And as Always… Please Pin & Share the Love!

Instant Pot Chicken Chili | The Foodie Eats

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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
Prep time: 
Cook time: 
Total time: 
 
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 25 minutes.
  3. After cooking is complete, quick-release pressure.
  4. Remove and allow to rest to at least 10 minutes.
  5. Thickly slice meat, serve, and enjoy!


And as Always… Please Pin & Share the Love!

Easter Ham in the Instant Pot | The Foodie Eats

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

Gluten-Free Instant Pot Recipes Side

Pressure Cooker Collard Greens – Southern-Style in ONE HOUR!

Pressure Cooker Collard Greens | The Foodie Eats



Pressure Cooker Collard Greens

Southern-Style in ONE HOUR!

I was born and raised in the south. So collard greens are part of who I am as a person. Not a family gathering goes by without greens being on the table. Well, except for that one Thanksgiving, but we won’t talk too much about that. These days I am evolving as a chef and am learning new things and techniques. And pressure cooker collard greens is high on the list of things to do differently!

Changes to the Method

I can remember growing up thinking greens took all day to cook. And that may not be too far off in some cases. For instance, you might boil the meat for 2 hours, then cook the greens for several more. I don’t know about you, but I don’t have time for that. Well, unless I’m already in the kitchen all day for Christmas dinner.


I must say, I was shocked at how well greens did in the Instant Pot. The flavor and tenderness were spot on! I was expecting to be disappointed, but was pleasantly surprised. I’m sure you will be too.

Pressure Cooker Collard Greens | The Foodie Eats

The Most Amazing Pot Liquor

One thing I’m sure to do (as much a possible) is add flavor in every step of the cooking process. I’m at the point now where I pretty much add (usually chicken) stock to every recipe instead of water – from grits to stovetop veggies, sometimes even rice. And collard greens are no different. Since cooking in the pressure cooker reduces time to develop flavor, it is important that you get the flavor in the there right away.

I’m also not the biggest fan of heavy or greasy greens. So somewhere along the line, I began using smoked turkey instead of pork. I mean, there will more than likely be plenty of other pork options to choose from on the table. And I’m convinced that the saltiness from the smoked flavor is right on point.

5.0 from 1 reviews
Pressure Cooker Collard Greens - Southern-Style in ONE HOUR!
Author: 
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. Shredded Collard Greens
  • 1 Smoked Turkey Wing
  • 6 Cups Chicken Broth
  • ¼ tsp. Red Pepper Flakes
Instructions
  1. Add all ingredients to Instant Pot - turkey first. (You may need to pack in the greens.)
  2. Set manual time for 60 minutes.
  3. After cooking is complete, quick release pressure.
  4. Mix well - so that meat falls of the bones.
  5. Serve and enjoy!
Notes
If you use low sodium broth, then add 2 tsp. salt. But if you use regular broth, there is no need for salt.

 

Wanna try this method? Please remember to pin & share!

Pressure Cooker Collard Greens

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Entrée Instant Pot Recipes

Pressure Cooker Corned Beef and Cabbage

Instant Pot / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

Pressure Cooker Corned Beef and Cabbage

St. Patrick’s Day is right around the corner. I make it a point to have corned beef and cabbage every year. But this is the first year I’ve made pressure cooker corned beef and cabbage. My life will never be the same. And I will never go back to the darkness.

Here’s a look at my old way of cooking this dish.

Pressure Cooker Corned Beef and Cabbage - The Old Way | The Foodie Eats

One of my favorite tools in the kitchen is my Dutch Oven. It’s basically a cast iron pot with a ceramic lining. But as you can see, the meat has already started to take on a grayish color. And while it still tastes great, it is not nearly as appealing to look at; or tender for that matter.

This past Christmas, my wife and I received the best gift ever: An Instant Pot!

 

There are several things that I now cook with this tool. And I will never go back to the old way. Corned beef and cabbage is one of them! The color is stunning. And the meat itself is ridiculously tender. Plus, the sauce is so flavorful that your cabbage will possibly be the best you’ve ever had.

The only real modification I made for the pressure cooking method is the amount and type of liquid I used. I always used water for the stovetop version, but I switched to chicken broth for this version. Since there is not a lot of time to develop flavor, I highly recommend this.

And the result…

Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

 

5.0 from 1 reviews
Pressure Cooker Corned Beef and Cabbage
Author: 
Recipe type: Pressure Cooker
Cuisine: Irish Comfort Food
Prep time: 
Cook time: 
Total time: 
 
The most tender and flavorful corned beef and cabbage.
Ingredients
  • 3-4 pound corned beef brisket (with seasoning packet) - cut in half
  • 4 cups low sodium chicken broth
  • 1 medium onion, roughly chopped
  • 3 garlic cloves
  • 7-8 fresh thyme sprigs
  • 2 bay leaves
  • 1 large head of cabbage, roughly chopped
  • 4-5 large carrots, peeled and chunked
  • 2 pounds small red potatoes, halved
Instructions
  1. Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves and seasoning packet.
  2. Lock lid, seal vent valve, and set the manual cook time to 90 minutes.
  3. Quick release pressure, remove brisket from pot, and allow to rest.
  4. Using a fine mesh strainer, pour liquid into separate container, then return to Instant Pot.
  5. Add cabbage, carrots, and potatoes to pot. Lock lid, seal vent valve, and set the manual cook time for 10 minutes.
  6. Once cooking is complete, quick release pressure, remove, and serve with brisket.
Notes
Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.

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Instant Pot / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats