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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 4 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

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?

 

The Process

Pressure Cooker Beef Stew | The Foodie Eats

Season beef with 1 tablespoon of salt and 2 teaspoons of pepper.

 

Pressure Cooker Beef Stew | The Foodie Eats

Using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef.

 

Pressure Cooker Beef Stew | The Foodie Eats

Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil.

 

Pressure Cooker Beef Stew | The Foodie Eats

You want a good sear on each side of each piece. Set beef aside.

 

Pressure Cooker Beef Stew | The Foodie Eats

Continuing on sauté setting – add onion, garlic, celery, mushrooms, and bay leaf.

 

Pressure Cooker Beef Stew | The Foodie Eats

Cook for about 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.

 

Pressure Cooker Beef Stew | The Foodie Eats

Then add Worcestershire sauce, wine, tomato paste, thyme, and rosemary to pot, bring up to boil…

 

Pressure Cooker Beef Stew | The Foodie Eats

…and cook for at least 5 minutes – more time is okay. Stirring occasionally.

 

Pressure Cooker Beef Stew | The Foodie Eats

Lastly, add beef, stock, potatoes, and carrots, then mix well. Close lid and set manual time for 10 minutes at high pressure.

 

Pressure Cooker Beef Stew | The Foodie Eats

Once cook time is complete – allow pressure to release naturally for at least 20 minutes. Quick release remaining pressure then remove lid.

 

And the Amazing Result…

Pressure Cooker Beef Stew | The Foodie Eats

 

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

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 351 kcal

Ingredients

  • 2 lbs stew beef
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
  • 3 Tbsp. olive oil separated
  • 1 cup yellow onion roughly chopped
  • 1 Tbsp. garlic minced
  • 3/4 cup celery diced
  • 8 oz. baby bella mushrooms sliced
  • 1 bay leaf
  • 1/4 cup Worcestershire sauce
  • 1 cup red wine
  • 6 oz. tomato paste
  • 6 fresh thyme sprigs
  • 1 tsp. fresh rosemary finely chopped
  • 4 cups beef stock
  • 1.5 lbs baby potatoes cut larger ones in half or quarters
  • 5 medium carrots peeled, 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 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, 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. Remove thyme sprigs and bay leaf.

  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 351 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 1032mg 43%
Potassium 1238mg 35%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 6g
Protein 30g 60%
Vitamin A 116.7%
Vitamin C 43.6%
Calcium 10.2%
Iron 32.7%
* 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

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Instant Pot Recipes Side

Pressure Cooker Macaroni and Cheese with Truffle Oil and Gruyere

Pressure Cooker Macaroni and Cheese | The Foodie Eats

Pressure Cooker Macaroni and Cheese

With Truffle Oil and Gruyere

If you had told me just one year ago that I would be sharing a pressure cooker macaroni and cheese recipe, I would have bet everything against it. And lost! Because here I am.

Super Simple, Yet Very Fancy!

There’s something about the taste of truffle that immediately says elegance. If you’ve never splurged on Truffle Oil, I highly recommend it to help elevate your mac-and-cheese or mashed potatoes. I also love the creaminess of Gruyere Cheese! And when you combine it with the richness of a great, sharp white cheddar, the result is deliciously amazing.

I also decided to switch up the pasta for this recipe. Have you ever heard of Fusilli Bucati Corti? It’s simply a spiral pasta that I think helps with the presentation of this mac-and-cheese. Now, I wouldn’t always choose this type of noodle. But when wanting to make a lasting impression on your dinner party guests, it can really help take this simple dish to the next level. That’s right…. this dish is dinner party worthy!

The Secret to Instant Pot Mac-and-Cheese

If you’ve ever made a cheese sauce for macaroni and cheese, then you know the base is a bechamel sauce – butter, flour, and milk. Now, when making this dish in the Instant Pot, that presents a problem. But for every problem, there is a solution. And this is no different.

And the secret is… Evaporated Milk! I guess it’s not really a secret, since my mom has been using this for her macaroni-and-cheese casserole since forever. I’m just using it in a different way for this method – to replace the bechamel. And trust me, you cannot tell the difference.

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Pressure Cooker Macaroni and Cheese | The Foodie Eats

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Pressure Cooker Macaroni and Cheese

This pressure cooker macaroni and cheese recipe is two things - simple and fancy! If you have a taste for truffle, this is a must try!

Course Side Dish
Cuisine Comfort Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 382 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. Fusilli Corti Bucati pasta
  • 4 cups chicken broth
  • 2 Tbsp. butter
  • 1/2 tsp. sweet paprika
  • 1 Tbsp. Dijon mustard
  • 4 tsp. Truffle oil
  • 12 oz. evaporated milk
  • 8 oz. Gruyere cheese shredded
  • 8 oz. sharp white cheddar shredded

Instructions

  1. Add pasta, broth, butter, paprika, and mustard to Instant Pot. Mix well. Set manual timer to 3 minutes at high pressure.

  2. Once complete, quick release pressure. Remove lid then switch to sauté setting.
  3. Add truffle oil and evaporated milk - gently mix well.
  4. Once it comes back up to a boil, switch to keep warm setting.
  5. Add both cheeses 1/2 cup at a time, mixing well until all shreds have melted.
  6. Serve and enjoy!

Recipe Notes

If you choose to use elbow pasta, increase cook time to 4 minutes.

Nutrition Facts
Pressure Cooker Macaroni and Cheese
Amount Per Serving
Calories 382 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 54mg 18%
Sodium 271mg 11%
Potassium 283mg 8%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 4g
Protein 19g 38%
Vitamin A 12.1%
Vitamin C 0.7%
Calcium 41.9%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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. But when I do use pork, it’s definitely smoked neck bones – it really just depends on my mood.

The Best Way to Cut Your Greens

Pressure Cooker Collard Greens | The Foodie Eats

Cut away most of the stalk from each leaf. They have a tendency to be tough and bitter.

Pressure Cooker Collard Greens | The Foodie Eats

Thoroughly wash each leaf individually. I usually do this two or three times. You want to remove ALL the grit! A little grit goes a LONG way.

Pressure Cooker Collard Greens | The Foodie Eats

Stack a large handful of leaves – larger ones on bottom, smaller ones on top.

Pressure Cooker Collard Greens | The Foodie Eats

Roll leaves tightly like a cigar and slice across thinly.

Pressure Cooker Collard Greens | The Foodie Eats

Wash them again! Like I said… A little grit goes a LONG way!

And as Always… Please Pin & Share the Love!

Pressure Cooker Collard Greens | The Foodie Eats

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

Pressure Cooker Collard Greens | The Foodie Eats
4.87 from 15 votes
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Pressure Cooker Collard Greens

Southern-style greens in just over an hour!

Course Side Dish
Cuisine Southern
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 71 kcal
Author The Foodie Eats

Ingredients

  • 2 lbs. Shredded Collard Greens
  • 1 Smoked Turkey Wing or 3 Smoked Neck Bones
  • 6 Cups Chicken Broth
  • 1/4 tsp. Red Pepper Flakes

Instructions

  1. Add all ingredients to Instant Pot - turkey or neck bones 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, removing bones and skin.
  5. Serve and enjoy!

Recipe Video

Recipe Notes

If you use low sodium broth, then add 2 tsp. salt. But if you use regular broth, there is no need for salt.

Nutrition Facts
Pressure Cooker Collard Greens
Amount Per Serving (1 cup)
Calories 71 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 10mg 3%
Sodium 57mg 2%
Potassium 296mg 8%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Protein 7g 14%
Vitamin A 76.5%
Vitamin C 32.3%
Calcium 18.2%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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

Chicken Drumsticks Recipe – Savory, Sweet and Spicy

Chicken Drumsticks Recipe - Savory, Sweet, Spicy | The Foodie Eats

Chicken Drumsticks Recipe

Savory, Sweet and Spicy

One day last year, I was doing some Google searching for a great chicken drumsticks recipe. For some reason that day, nothing was exciting me. During this same time, I was also doing some research on different flavor combinations. The flavors of this dish were inspired by both Indian and Island cultures, and I couldn’t be happier with how it turned out.

Why You Need a Cast Iron Skillet

I am always looking for an excuse to use my Cast Iron Skillet. If you do not own one, I highly recommend you upgrade your life as soon as possible. There is no other kitchen tool that will give you a sear like that of a cast iron skillet. Even when cooking meat in the Instant Pot or slow cooker, I often sear the meat in my cast iron skillet first. Cast iron skillets also transfer easily from stove-top to oven, which is a must for this recipe. On a side note: Stop using soap to clean your cast iron. You’re washing all the goodness away. Learn how to properly clean your cast iron skillet here.

 

Chicken Drumsticks Recipe | The Foodie Eats

Don’t Forget the Sauce

We with a good helping of the sauce. The unique flavor profiles of each ingredient come together to create a sauce good enough to eat with a spoon. When cooking, it is very important to bring your pan back up to a strong boil before moving to the oven. This is the only way that your sauce will reduce down to the creamy goodness you want.

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

Chicken Drumsticks Recipe | The Foodie Eats
5 from 1 vote
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Chicken Drumsticks Recipe - Savory, Sweet and Spicy

Savory, sweet and spicy chicken drumsticks with flavors inspired by Indian and Island cooking.

Course Main Course
Cuisine Indian, Island
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Calories 360 kcal
Author The Foodie Eats

Ingredients

  • 8 chicken legs
  • 1/4 cup grape seed oil (or olive oil)
  • 1 small onion diced
  • 3 star anise
  • 2 cinnamon sticks
  • 1 ruby red grapefruite juiced
  • 1 Tbsp. minced garlic
  • 1/2 tsp. red pepper flakes (adjust to taste)
  • 1 can coconut milk
  • fresh chopped parsley
  • sea salt
  • fresh cracked pepper

Instructions

  1. Preheat oven to 450 degrees.
  2. Season chicken legs with sea salt and fresh cracked pepper.
  3. Heat a large cast iron skillet (or Dutch oven) over medium-high heat until hot, then add oil. Once oil is hot, add chicken and thoroughly brown on all sides.
  4. Remove chicken and set aside. Drain most of oil, leaving about 2 tablespoons.
  5. Reduce to medium heat, add onions, star anise, and cinnamon sticks – sauté for 2 minutes. Then add garlic and red pepper flakes – sauté for 30 seconds.
  6. Add juice of 1 grapefruit to deglaze pan, stirring constantly for about 2 minutes.
  7. Add coconut milk and salt and pepper to taste. Then add browned chicken, increase heat, and bring to boil.
  8. Move skillet to center oven rack and bake uncovered for 35 minutes.
  9. Top with fresh parsley and enjoy!

Recipe Notes

It is very important to bring your pan back up to a strong boil before moving to the oven. This is the only way that your sauce will reduce down to the creamy goodness you want.

Nutrition Facts
Chicken Drumsticks Recipe - Savory, Sweet and Spicy
Amount Per Serving
Calories 360 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 6g 30%
Cholesterol 119mg 40%
Sodium 114mg 5%
Potassium 341mg 10%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 21g 42%
Vitamin A 11.3%
Vitamin C 13.9%
Calcium 3.6%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

Savory, Sweet & Spicy Cast Iron Chicken Drumsticks Recipe |The Foodie Eats
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