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Pressure Cooker Baked Beans – Southern Style

Pressure Cooker Baked Beans | The Foodie Eats

Pressure Cooker Baked Beans

This southern-style pressure cooker baked beans recipe is incredibly simple to make and full of rich, sweet, and savory flavors. And it’s perfect for all your summer BBQ’s and picnics.

Cooked from Scratch

My wife is a huge proponent of cooking from scratch for two reasons: 1. It’s typically cheaper than purchasing pre-made food. 2. You have total control of the ingredient list and can minimize artificial additives.

However, there’s one draw back to cooking from scratch: It’s time consuming. Unless, of course, you own one of these:

Because this recipe is made in a pressure cooker, the hands-on time is relatively low. After quickly sautéing the bacon, onions and green pepper, add the rest of the ingredients, lock the lid, close the pressure valve, set the manual time for 60 minutes and walk away! No waiting hours for the beans to simmer on the stove top. And the result is a pot of delicious southern pressure cooker baked beans from scratch!

Pressure Cooker Baked Beans | The Foodie Eats

The Truth About Salt & Beans

Do you know why you wait to add salt until your beans are fully cooked? Most people, like myself for a long time, think it’s because it helps the beans cook more quickly. This seems true, but is actually an illusion. The real reason to wait is this… Salt makes the skin of the beans tough, which is why they then take longer to cook. So this is probably the only time I will ever recommend you wait until the end to season your food. Only with beans!

Pressure Cooker Baked Beans | The Foodie Eats

The Method

5 from 1 vote
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Pressure Cooker Baked Beans

Southern-style baked beans from scratch with deep, rich, and sweet flavor!

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 336 kcal
Author The Foodie Eats

Ingredients

  • 1 pound dried navy beans soaked at least 8 hours
  • 8 slices thick cut bacon roughly chopped
  • 1/4 cup apple cider vinegar
  • 1 medium onion finely chopped
  • 1 small green bell pepper diced
  • 3 cups chicken stock unsalted
  • 1/4 cup 100% maple syrup
  • 1/3 cup molasses
  • 1/4 cup dark brown sugar packed
  • 1/3 cup ketchup
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. dry mustard
  • 1 Tbsp. sea salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water

Instructions

  1. Soak beans for at least 8 hours, preferably 24. Drain beans and rinse.
  2. Using sauté setting – cook bacon until almost crispy, then add onions, green peppers, and vinegar. Cook until onions and peppers are semi-soft and vinegar is evaporated, making sure to scrape up brown bits from bottom.
  3. Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.
  4. Lock lid, close pressure valve, and set manual time for 60 minutes.
  5. Once cook time is complete, allow pressure to naturally release for 15 minutes. Then release remaining pressure and remove lid.
  6. In a small dish, combine cornstarch and 2 Tbsp. of water. Add salt and cornstarch mixture to pot. Switch to sauté setting and cook until desired consistency.
  7. Serve and enjoy!
Nutrition Facts
Pressure Cooker Baked Beans
Amount Per Serving
Calories 336 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 803mg 33%
Potassium 781mg 22%
Total Carbohydrates 47g 16%
Dietary Fiber 9g 36%
Sugars 20g
Protein 13g 26%
Vitamin A 1.6%
Vitamin C 11.2%
Calcium 9.4%
Iron 16.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pressure Cooker Baked Beans | The Foodie Eats

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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Lemon Risotto with Summer Squash

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Pressure Cooker Lemon Risotto

with Summer Squash

Summer is almost here! So we’re developing our menu for the season. And this pressure cooker lemon risotto with summer squash is an absolute must for the warmer months! It’s bright and creamy, with a simple-to-execute method. We hope you enjoy it as much as we did making it!

What would you serve with this dish?

We’ve had a few people tell us that they’ve simply added chicken to this risotto and they loved it! I, on the other hand, would recommend eating this dish with a nice piece of broiled fish. Lemon and fish are best friends, so this is a no-brainer for me.

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

The Process

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Using sauté setting – add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently. Add squash, garlic, salt & pepper and cook for about 2 minutes.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Then add the rice and cook for 1 to 2 minutes, stirring frequently – doing your best to toast each grain of rice.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Once cook time is complete, quick­-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, parsley, and parmesan – mix well.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

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Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

The Method

Pressure Cooker Lemon Risotto with Summer Squash

Creamy and bright-flavored risotto. Perfect for spring and summer!

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 353 kcal
Author The Foodie Eats

Ingredients

  • Tbsp. olive oil
  • ½  cup onion diced
  • lb.  summer squash large diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 ½  cups Arborio rice
  • 1 Tbsp.  garlic minced
  • cup dry white wine
  • cups chicken stock
  • zest of 1 lemon
  • 2 Tbsp. lemon juice
  • Tbsp. flat-leaf parsley finely chopped
  • ½  cup Parmesan cheese grated

Instructions

  1. Using sauté setting - add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently. 

  2. Add squash, garlic, salt & pepper and cook for about 2 minutes.

  3. Then add the rice and cook for 1 to 2 minutes, stirring frequently - doing your best to toast each grain of rice.

  4. Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.

  5. Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.

  6. Once cook time is complete, quick­-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, parsley, and parmesan - mix well. 

  7. Serve immediately if possible. If not, do not cover while waiting or rice will overcook. Enjoy!

Nutrition Facts
Pressure Cooker Lemon Risotto with Summer Squash
Amount Per Serving
Calories 353 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 369mg 15%
Potassium 482mg 14%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 5g
Protein 11g 22%
Vitamin A 12.6%
Vitamin C 28.3%
Calcium 13.1%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side

Pressure Cooker Potato Salad – Deviled Egg Style

Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad

Deviled Egg Style

I’ve been eating this for my whole life. It is one of my top five favorite foods of all time. But I have recently converted my mom’s classic dish into a pressure cooker potato salad recipe. It’s so simple and fool-proof. Just two steps in your Instant Pot and a little bit of mixing. And that’s it!

So What’s So Special About This?

Why would anyone use a pressure cooker to cook potato salad? It’s simple. To take out the guess work. Nobody likes overcooked or raw potatoes. And this method will prevent both of those. And trust me… This is the easiest way in the whole world to boil a perfect egg. An egg that’s so easy to peel, you’ll find ways to use more boiled eggs!

There are a couple things I dislike about most potato salad recipes. I absolutely want zero crunch. That means no celery (which I can deal with, if need be). But please. For the love of all things delicious. No raw onions! There’s only a few places in this world for raw onions – on a burger and in the trash. And oh yeah, do we really need to taste the mustard? Isn’t it just there to add some color.

How Many Eggs? Is That a Typo?

I must admit… when I first asked my mom how many eggs go into this dish – I was shocked. I mean, literally had her repeat it 2 or 3 times. But you know what? I’ve said it before and I’ll say it again. Hear me now, believe me later… It is the difference maker! It’s almost like potato salad and egg salad had a baby. And this is the amazing result!

Just in Case You’re Wondering…

These are Sweet Salad Cubes

Pressure Cooker Potato Salad | The Foodie Eats

The Process

Pressure Cooker Potato Salad | The Foodie Eats

Add water and steamer basket to Instant Pot. Place potatoes and eggs in basket. Close lid and set manual time for 4 minutes at high pressure. Once cook time is complete, quick-release pressure.

Pressure Cooker Potato Salad | The Foodie Eats

Meanwhile in a large bowl – combine mayonaise, pickles, mustard, salt and pepper.

Pressure Cooker Potato Salad | The Foodie Eats

Place eggs in an ice bath to cool.

Pressure Cooker Potato Salad | The Foodie Eats

Pour potatoes into a colander, then transfer to a sheet pan to cool.

Pressure Cooker Potato Salad | The Foodie Eats

Remove shells from eggs and roughly chop using an egg slicer (or knife if you don’t have one). Then add eggs to mixing bowl and mix well.

Pressure Cooker Potato Salad | The Foodie Eats

Once potatoes are cool, add them to mixing bowl and gently mix until well combined.

And as Always… Please Pin & Share the Love!

Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad | The Foodie Eats
5 from 3 votes
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Pressure Cooker Potato Salad

It's kinda like potato salad and egg salad had a baby!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Cooling 15 minutes
Total Time 30 minutes
Servings 16
Calories 278 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. russet potatoes peeled, cut into 3/4 inch chunks
  • 1 1/2 cups water
  • 12 large eggs
  • 1 1/2 cups mayonaise
  • 1/2 cup sweet salad cubes
  • 1 Tbsp. yellow mustard
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. paprika for garnish

Instructions

  1. Add water and steamer basket to Instant Pot. Place potatoes and eggs in basket. Close lid and set manual time for 4 minutes at high pressure. Once cook time is complete, quick-release pressure. Place eggs in an ice bath to cool. Pour potatoes into a colander, then transfer to a sheet pan to cool.

  2. Meanwhile in a large bowl - combine mayonaise, pickles, mustard, salt and pepper. 

  3. Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add eggs to mixing bowl and mix well.

  4. Once potatoes are cool, add them to mixing bowl and gently mix until well combined.

  5. Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
  6. Serve and enjoy!

Recipe Notes

The quantities of this recipe are perfect for a family gathering, potluck, or picnic. They can be scaled down accordingly.

Nutrition Facts
Pressure Cooker Potato Salad
Amount Per Serving
Calories 278 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 131mg 44%
Sodium 559mg 23%
Potassium 415mg 12%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 5g
Protein 6g 12%
Vitamin A 10.6%
Vitamin C 6.1%
Calcium 3.3%
Iron 8.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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

Pressure Cooker Beef Stew – with the WOW Factor!

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.

Pressure Cooker Beef Stew | The Foodie Eats

Quality Matters

But more than anything else for this pressure cooker beef stew – 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…


The Ugly Truth About This Recipe

You’ll notice this beef stew recipe takes a little time, and several ingredients, to make. Even though this is an Instant Pot recipe, it’s definitely not a “dump the ingredients, set it and forget it” method. But here’s the good part… The meat is incredibly tender and the broth is seriously something special. Trust me, one bite of this stew and you’ll see that it’s worth the extra ingredients and time. Why have a mediocre beef stew when you can take a few more minutes and ingredients and create something amazing?

Pressure Cooker Beef Stew | The Foodie Eats

The Method

Pressure Cooker Beef Stew

Beef stew has never tasted so good. This recipe is comparable to others that take hours longer to get the same result. It's seriously good.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 357 kcal

Ingredients

  • 2 lbs stew beef
  • 2 Tbsp. sea salt separated
  • 3 tsp. black pepper separated
  • 4 Tbsp. olive oil separated
  • 1 medium yellow onion roughly chopped
  • 1 Tbsp. garlic minced
  • 2 celery stalks diced
  • 8 oz baby bella mushrooms sliced
  • 1 bay leaf
  • 1/4 cup Worcestershire sauce
  • 1 cup red wine
  • 6 oz. tomato paste
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary finely chopped
  • 4 cups (high quality) beef stock no salt added
  • 1.5 lbs baby yellow potatoes cut larger ones in half or quarters
  • 5 medium carrots cut into 2 inch chunks

Instructions

  1. Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - once hot add 2 Tbsp. oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 Tbsp. of oil. You want a good sear on each side of each piece. Set beef aside.
  2. Continuing on sauté setting - add 1 Tbsp. oil, onion, garlic, celery, mushrooms, and bay leaf. Cook for about 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.
  3. Then add Worcestershire sauce, wine, tomato paste, thyme, and rosemary to pot, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
  4. Lastly, add beef, stock, potatoes, and carrots, 1 Tbsp. salt, and 1 tsp. black pepper, then mix well. Close lid and set manual time for 10 minutes at high pressure. 

  5. Once cook time is complete - allow pressure to release naturally for at least 20 minutes. Quick release remaining pressure then remove lid.
  6. Serve and enjoy!

Recipe Notes

If you use a beef stock that has salt already, there is no need to add the second Tbsp. of salt in step 4. Only season the beef before sautéing.

Nutrition Facts
Pressure Cooker Beef Stew
Amount Per Serving
Calories 357 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 1605mg 67%
Potassium 1203mg 34%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 6g
Protein 30g 60%
Vitamin A 110.4%
Vitamin C 29.1%
Calcium 7.6%
Iron 26.2%
* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

Pressure Cooker Beef Stew | The Foodie Eats

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

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.

Pressure Cooker Lamb Shanks | The Foodie Eats

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Lamb Shanks | The Foodie Eats
4.84 from 6 votes
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Pressure Cooker Lamb Shanks

Incredibly tender lamb with an amazing sauce.

Course Main Course
Cuisine British
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings 8
Calories 334 kcal
Author The Foodie Eats

Ingredients

  • 3 lamb shanks preferably skinless
  • 1/2 cup olive oil divided
  • 1 green chili pepper sliced
  • 3 cloves garlic minced
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. oregano
  • 2 tsp. salt
  • 1/4 tsp. ground cumin
  • 2 Tbsp. brown sugar
  • 1 cinnamon stick
  • 1 medium onion roughly chopped
  • 3 medium carrots roughly chopped
  • 2 bay leaves
  • 2 cups red wine
  • 4 cups beef stock
  • 3 Tbsp. corn starch
  • 2 Tbsp. water

Instructions

  1. In large bowl - combine lamb, pepper, garlic, paprika, oregano, salt, cumin, brown sugar, cinnamon sticks, and 1/4 cup oil. Mix well to coat meat, then marinate from 30 minutes to overnight.
  2. Using sauté setting, heat Instant Pot. Once hot add 1/4 cup olive oil and thoroughly brown lamb on all sides - making sure to render all the fat.
  3. Once lamb is browned, add onions, carrots, bay leaves, and remaining marinade to the pot. 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. Remove shanks and set aside.
  7. Pour liquid through a fine mesh strainer and return to pot. Discard cooked ingredients. 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!

Recipe Notes

Serve with mashed potatoes, mashed sweet potatoes, or polenta.

Nutrition Facts
Pressure Cooker Lamb Shanks
Amount Per Serving
Calories 334 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 47mg 16%
Sodium 811mg 34%
Potassium 630mg 18%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 6g
Protein 17g 34%
Vitamin A 95.3%
Vitamin C 4.1%
Calcium 7.6%
Iron 18.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pressure Cooker Lamb Shanks | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes

Easter Ham in the Instant Pot in Only 30 Miuntes

Easter Ham - Pressure Cooker Ham | The Foodie Eats

Easter Ham (Pressure Cooker Ham)

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 pressure cooker ham tastes just as good and takes 1/3 the time, it seems like a no-brainer to me.

Less Time, Same Great Quality

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. This recipe saves time, but maintains all the quality of a traditional ham. It’s gotten my family’s stamp of approval every time I’ve made it. And trust me – my family is pickier than yours. Lol.

Easter Ham - Pressure Cooker Ham | The Foodie Eats

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!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.

The Process

Easter Ham (Pressure Cooker Ham) | The Foodie Eats

If ham is too large, cut ham meat off bone into large chunks and place in Instant Pot.

Easter Ham (Pressure Cooker Ham) | The Foodie Eats

Save bone for another recipe (like baby lima beans or soup).

Easter Ham (Pressure Cooker Ham) | The Foodie Eats

Add remaining ingredients and set manual time for 10 minutes at high pressure.

Easter Ham (Pressure Cooker Ham) | The Foodie Eats

After cooking is complete, allow pressure to release naturally.

★ Did you make this recipe? Please give it a star rating below!

Easter Ham in the Instant Pot

An easy and delicious ham recipe that's unforgettable in flavor!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Natural Pressure Release 20 minutes
Total Time 45 minutes
Servings 20
Calories 419 kcal
Author The Foodie Eats

Ingredients

  • 7-8 lb. ham cut off bone in chunks, if needed
  • 4 cups chicken stock
  • 2 cups apple juice
  • 1/4 cup Worcestershire sauce
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 Tbsp. black peppercorns

Instructions

  1. If ham is too large, 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 at high pressure.

  3. After cooking is complete, allow pressure to release naturally.

  4. Remove and thickly slice meat.
  5. Serve and enjoy!
Nutrition Facts
Easter Ham in the Instant Pot
Amount Per Serving
Calories 419 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 9g 45%
Cholesterol 99mg 33%
Sodium 1987mg 83%
Potassium 566mg 16%
Total Carbohydrates 5g 2%
Sugars 3g
Protein 35g 70%
Vitamin A 0.1%
Vitamin C 0.9%
Calcium 2.3%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

 And as Always… Please Pin & Share the Love!

Easter Ham - Pressure Cooker Ham | The Foodie Eats

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