Browsing Category

Entrée

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Turkey Meatballs – Salisbury Steak Style

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Instant Pot Turkey Meatballs – Salisbury Steak Style

I’m not sure if you’re aware of this… but dads also apparently gain weight during pregnancy. Well, at least I did. And now that we’re on the other side of it, we’re both determined to drop the extra pounds. But, I am not interested in eating crap to get there. So I’ve been doing my best to make meals that fit into my wife’s Weight Watchers points, yet still taste delicious. These Instant Pot turkey meatballs definitely hit the spot!

Speaking of Weight Watchers… Each serving of this recipe only counts for FOUR Smart Points! If you don’t want to add any additional points, serving with mashed cauliflower or zucchini noodles are great to pair with these Instant Pot turkey meatballs.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

 

The Process

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Add turkey to large mixing bowl. Season with your favorite steak seasoning.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Add Worcestershire sauce…

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

…and grated onions.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Using your hands, combine meat until all seasoning are fully incorporated. Try not to overwork the meat though.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Using a 2-ounce ice cream scoop (or some equivalent), make level scoops of turkey mixture.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Roll into evenly rounds meatballs. Should make about 12.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Using sauté setting… Once hot, add 2 tablespoons of olive oil. Then add half of the meatballs. Try not to move them too often.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Brown thoroughly on each side.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Once first batch of meatballs are finished, remove them. Then add 2 more tablespoons of oil…

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

…and repeat the process with the remaining meatballs. Then remove meatballs and set aside.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

You should be left with all this goodness in the bottom of the pot. This will add all the flavor to your gravy. DO NOT RINSE OUT!!

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Continuing on sauté setting… add onions and mushrooms to pot.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Cook for 3-4 minutes, stirring frequently…

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

…until they release all their juices. The whole process up to this point will take about 30 minutes.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Return all meatballs to pot, placing them on top of mushrooms and onions.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Add beef stock to pot. Lock lid and cook for 5 minutes at high pressure.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Remove cooked meatballs and set aside.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Switch back to sauté setting. In a small bowl, combine cornstarch and water to make a slurry. Pour slurry into pot and cook until desired consistency is reached, probably about one minute.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Return meatballs to pot and let them sit on warm setting for as long as possible. Serve with something to soak up the gravy, like mashed potatoes.

 

And this is the AMAZING Result…

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

 

★ Did you make these Instant Pot Turkey Meatballs?

Please give it a star rating below! ★

Instant Pot Turkey Meatballs - Salisbury Steak Style

These meatballs are highly seasoned like salisbury steak, but a much lighter option.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 324 kcal
Author The Foodie Eats

Ingredients

  • 2 lbs. ground turkey
  • 1 Tbsp. steak seasoning
  • 1 Tbsp. Worcestershire sauce
  • 1/4 cup yellow onions grated
  • 4 Tbsp. olive oil divided
  • 1 cup yellow onions thinly sliced with the grain
  • 1 lb. baby bella mushrooms sliced
  • 4 cups beef stock
  • 2 Tbsp. cornstrach
  • 1/4 cup water

Instructions

  1. Add turkey to large mixing bowl. Season with your favorite steak seasoning. Add Worcestershire sauce and grated onions. Using your hands, combine meat until all seasoning are fully incorporated. Try not to overwork the meat though.

  2. Using a 2-ounce ice cream scoop (or some equivalent), make level scoops of turkey mixture. Roll into evenly rounds meatballs. Should make about 12.

  3. Using sauté setting… Once hot, add 2 tablespoons of olive oil. Then add half of the meatballs. Try not to move them too often. Brown thoroughly on each side. Once first batch of meatballs are finished, remove them. Then add 2 more tablespoons of oil and repeat the process with the remaining meatballs. Then remove meatballs and set aside.

  4. Continuing on sauté setting… add onions and mushrooms to pot. Cook for 3-4 minutes, stirring frequently until they release all their juices. Make sure to scrape up all the brown bits (fond) at the bottom of them pot. That's where all the flavor os for the gravy! The whole process up to this point will take about 30 minutes.

  5. Return all meatballs to pot, placing them on top of mushrooms and onions. Add beef stock to pot. Lock lid and cook for 5 minutes at high pressure.

  6. Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure. Remove cooked meatballs and set aside.

  7. Switch back to sauté setting. In a small bowl, combine cornstarch and water to make a slurry. Pour slurry into pot and cook until desired consistency is reached, probably about one minute.

  8. Return meatballs to pot and let them sit on warm setting for as long as possible. Serve with something to soak up the gravy, like mashed potatoes.

Nutrition Facts
Instant Pot Turkey Meatballs - Salisbury Steak Style
Amount Per Serving
Calories 324 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 83mg 28%
Sodium 402mg 17%
Potassium 1189mg 34%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 40g 80%
Vitamin A 2.1%
Vitamin C 3.7%
Calcium 5.1%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

 

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

Instant Pot Turkey Breast – Tender, Juicy & Flavorful

Instant Pot Turkey Breast | The Foodie Eats

Instant Pot Turkey Breast

Tender, Juicy & Flavorful in 1 Hour

I was pleasantly surprised at how much I ended up enjoying this Instant Pot turkey breast. Around the holidays our family always has turkey, but we rarely are excited to eat it. It’s just what you do, but it’s usually either dry, flavorless, or both. Well, I’m pretty confident they are going to RAVE about this one. I’m not sure how all the aromatics got into the meat so well, but I could totally taste the garlic and thyme while eating it.

 

Instant Pot Turkey Breast | The Foodie Eats

 

The Process

Instant Pot Turkey Breast | The Foodie Eats

Make sure turkey breast is completely defrosted.

 

Instant Pot Turkey Breast | The Foodie Eats

Season breast liberally with salt and pepper.

 

Instant Pot Turkey Breast | The Foodie Eats

Making sure to season inside cavity as well.

 

Instant Pot Turkey Breast | The Foodie Eats

Add remaining ingredients to pot – chicken broth, onions, garlic, thyme, rosemary. (Not pictured: I meant to add a sliced lemon as well, but I forgot.) Place trivet on top of all ingredients. May be uneven and not touch bottom, and that’s okay.

 

Instant Pot Turkey Breast | The Foodie Eats

Place breast on top of trivet, skin side up. Lock lid and cook for 35 minutes at high pressure. I use the rule: 5 minutes per pound, plus 5 more minutes. There’s nothing worse than undercooked poultry.

 

Instant Pot Turkey Breast | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (will take almost 30 minutes).

 

Instant Pot Turkey Breast | The Foodie Eats

Using tongs and a spatula, transfer turkey breast to a baking tray. Place into oven under high broiler until skin reaches desired crispiness. Keep a close eye on it and do not walk away because it can change quickly.

 

Instant Pot Turkey Breast | The Foodie Eats

Be sure to rotate the breast so that it crisps evenly on all sides of the skin.

 

And this is the AMAZING Result…

Instant Pot Turkey Breast | The Foodie Eats

 

★ Did you make this Instant Pot Turkey Breast?

Please give it a star rating below! ★

Instant Pot Turkey Breast

Incredibly moist, tender, and flavorful turkey breast in about one hour!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Pressure Release 25 minutes
Total Time 40 minutes
Servings 6
Calories 617 kcal
Author The Foodie Eats

Ingredients

  • 5-6 lb. bone-in, skin-on turkey breast
  • sea salt
  • black pepper
  • 1 1/2 cup chicken broth
  • 1 yellow onion sliced
  • 1 garlic head sliced across cloves
  • 8 thyme sprigs
  • 1 rosemary sprig
  • 1 lemon sliced

Instructions

  1. Make sure turkey breast is completely defrosted. Season breast liberally with salt and pepper, making sure to season inside cavity as well. 

  2. Add remaining ingredients to pot – chicken broth, onions, garlic, thyme, rosemary. (Not pictured: I meant to add a sliced lemon as well, but I forgot.) Place trivet on top of all ingredients. May be uneven and not touch bottom, and that’s okay.

  3. Place breast on top of trivet, skin side up. Lock lid and cook for 35 minutes at high pressure. I use the rule: 5 minutes per pound, plus 5 more minutes. There’s nothing worse than undercooked poultry.

  4. Once cook time is complete, allow pressure to release naturally (will take almost 30 minutes).

  5. Using tongs and a spatula, transfer turkey breast to a baking tray. Place into oven under high broiler until skin reaches desired crispiness. Keep a close eye on it and do not walk away because it can change quickly. Be sure to rotate the breast so that it crisps evenly on all sides of the skin.

  6. When ready to serve, be sure to slice against the grain. If you slice with the grain, the turkey will be chewy.

Recipe Notes

Nutritional information for this recipe is misleading. The approximations include calorie and fat content for all of the skin and bones. So your actual consumption will be MUCH less than that. There's just no way to reflect that with this type of recipe card.

Nutrition Facts
Instant Pot Turkey Breast
Amount Per Serving
Calories 617 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 7g 35%
Cholesterol 245mg 82%
Sodium 242mg 10%
Potassium 1149mg 33%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 84g 168%
Vitamin A 1.7%
Vitamin C 16%
Calcium 6.6%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

And as Always… Please Pin & Share the Love!

Instant Pot Turkey Breast | The Foodie Eats

 

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

Instant Pot Frittata with Sausage, Mushrooms and Feta

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Instant Pot Frittata with Sausage, Mushrooms and Feta

We eat lots of eggs in our household. And I love having them in different ways instead of just scrambled or boiled all the time. A few years ago I discovered the whole idea of frittatas. One of my favorites to make is our Ratatouille Frittata, when I have the time. It’s a real show-stopper. But this Instant Pot frittata with sausage, mushrooms, peppers, spinach and feta can be put together in just a few minutes!

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

The Process

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Using sauté setting… Add sausage to pot and begin browning – breaking up sausage as much as possible and scraping up bits from bottom.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Meanwhile – Crack eggs into a large mixing bowl.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add salt to eggs. Then, using a whisk…

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…mix until yolks are broken up and fully incorporated.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add milk and whisk again…

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…until eggs are light and airy.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Once sausage is fully browned…

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…add mushrooms and peppers to pot.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…and cook for 3-4 minutes. You want mushrooms to release their liquid and then most of that liquid evaporate.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Turn off power to pot, then add spinach.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Mix continuously until all spinach is wilted.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Spray 7-inch push pan with nonstick cooking spray.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add sausage/vegetable mixture to pan.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Pour eggs over top of sausage/vegetable mixture.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan.

 

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add feta on top of egg mixture.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Cover pan with aluminum foil.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add 1 1/2 cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Once cook time is complete, quick-release pressure. Remove lid and aluminum foil, then let cool for a few minutes. Once pan is nearly warm to touch, remove from pot, then push out onto a plate. Slice and serve warm.

 

And this is the AMAZING Result…

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

 

★ Did you make this Instant Pot Frittata?

Please give it a star rating below! ★

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats
4 from 1 vote
Print

Instant Pot Frittata with Sausage, Mushrooms & Feta

This frittata is perfect for breakfast or lunch to feed the whole family.

Course Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 259 kcal
Author The Foodie Eats

Ingredients

  • 4 oz. ground sausage
  • 12 large eggs
  • 1 tsp. sea salt
  • 1/2 cup whole milk
  • 4 oz. mushrooms sliced
  • 1/2 cup red bell peppers diced
  • 5 oz. baby spinach
  • 4 oz. feta cheese crumbled or small cubes

Instructions

  1. Using sauté setting… Add sausage to pot and begin browning – breaking up sausage as much as possible and scraping up bits from bottom.

  2. Meanwhile – Crack eggs into a large mixing bowl. Add salt to eggs. Then, using a whisk, mix until yolks are broken up and fully incorporated. Add milk and whisk again, until eggs are light and airy.

  3. Once sausage is fully browned, add mushrooms and peppers to pot and cook for 3-4 minutes. You want mushrooms to release their liquid and then most of that liquid evaporate. Turn off power to pot, then add spinach. Mix continuously until all spinach is wilted.

  4. Spray 7-inch push pan with nonstick cooking spray. Add sausage/vegetable mixture to pan. Pour eggs over top of sausage/vegetable mixture. Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan. Add feta on top of egg mixture. Cover pan with aluminum foil.

  5. Add 1 1/2 cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.

  6. Once cook time is complete, quick-release pressure. Remove lid and aluminum foil, then let cool for a few minutes. Once pan is nearly warm to touch, remove from pot, then push out onto a plate. Slice and serve warm.

Recipe Notes

A couple tablespoons of egg may seep through a push pan or springform pan, but it should be just fine to cook anyways.

Nutrition Facts
Instant Pot Frittata with Sausage, Mushrooms & Feta
Amount Per Serving
Calories 259 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 359mg 120%
Sodium 803mg 33%
Potassium 424mg 12%
Total Carbohydrates 4g 1%
Sugars 3g
Protein 18g 36%
Vitamin A 64.1%
Vitamin C 27.7%
Calcium 19.1%
Iron 14.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Air Fryer Entrée Recipes

Air Fryer Parmesan Ranch Chicken Tenders

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

Parmesan Ranch Air Fryer Chicken Tenders

I’ve tried several different versions of Air Fryer chicken tenders recipes in the past year – some good, some not so good. And I came to this conclusion… if I was going to post a recipe for air fryer chicken tenders, they would have all of the ingredients I wished I was eating when trying the others. I normally don’t go ALL out, trying to keep my recipes from being either too fatty, processed or complicated. Well, this time… I kept it as simple as possible and added all the goodness my heart requested to make them as delicious as my inner fat kid wanted them to be! It worked.

 

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

 

The Process

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

In a mixing bowl – add mayonaise and ranch seasoning.

 

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

Whisk together.

 

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

In a separate large mixing bowl – add Parmesan and bread crumbs.

 

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

Whisk together.

 

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

Add all chicken tenders to mayoniase mixture.

 

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

Mix well to make sure chicken is evenly covered in the sauce.

 

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

A few at a time, add chicken tenders to bread crumbs mixture.

 

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

Make sure to coat well.

 

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

Coat the bottom of air fryer basket with some sort of oil to prevent sticking. Add tenders to basket (in a single layer) and cook at 400 for about 12 minutes.

 

And the AMAZING Result…

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Air Fryer Chicken Tenders - Parmesan Ranch | The Foodie Eats

 

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

Air Fryer Parmesan Ranch Chicken Tenders

Course Main Course
Cuisine American
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 12
Calories 264 kcal
Author The Foodie Eats

Ingredients

  • 1 cup mayonaise
  • 1 ranch dressing packet
  • 3/4 cup Parmesan cheese
  • 3/4 cup bread crumbs
  • 2 lbs. chicken tenderloins

Instructions

  1. In a mixing bowl – add mayonaise and ranch seasoning, then whisk together.

  2. In a separate large mixing bowl – add Parmesan and bread crumbs, then mix together.

  3. Add all chicken tenders to mayoniase mixture. Mix well to make sure chicken is evenly covered in the sauce.

  4. A few at a time, add chicken tenders to bread crumbs mixture. Make sure to coat well.

  5. Coat the bottom of air fryer basket with some sort of oil to prevent sticking. Add tenders to basket (in a single layer) and cook at 400 degrees for about 12 minutes, until golden brown with internal temperature of 165 degrees.

Nutrition Facts
Air Fryer Parmesan Ranch Chicken Tenders
Amount Per Serving
Calories 264 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Cholesterol 60mg 20%
Sodium 362mg 15%
Potassium 302mg 9%
Total Carbohydrates 5g 2%
Protein 19g 38%
Vitamin A 1.7%
Vitamin C 1.1%
Calcium 9.2%
Iron 3.9%
* 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 Instant Pot Recipes

Instant Pot Salmon with Lemon, Pepper and Dill

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Instant Pot Salmon with Lemon, Pepper and Dill

This Instant Pot Salmon is so flavorful that it’s shocking how simple the recipe is to execute. And the result is incredibly moist and flaky! When I first tried salmon in the Instant Pot, I wanted to have a low-calorie meal that night. So I used no oil and chose very simple seasoning. That was a very light meal that definitely needed more. Afterwards, I added two things: some fat (enter butter) and a little zip (enter lemon zest). It was such a good decision, I decided to share it with you.

Dill: Fresh or Dried?

In my opinion… There’s a time and place for dried herbs. And that’s typically in some sort of sauce that will cook for a while. I mean, who knows how long dried herbs sit in a jar before we cook them? Therefore, they need help to reach their full potential! Fresh herbs on the other hand are ready to go! Without question. So I highly recommend using fresh herbs as much as possible. I should probably grow them considering how much I use them.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

 

The Process

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Add butter, dill, lemon zest, lemon juice, salt, and pepper to small mixing bowl.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Mix well to combine. Using a rubber spatula will help collect all the butter for you.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Cut salmon into portion sizes of your choice.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Place dollops of butter compound all around top of salmon pieces. Spread out as much as possible.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Add one cup of water to pressure cooker, along with a few sprigs of thyme and/or dill.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Place half of the salmon on standard trivet and insert into pot. Sprinkle with more pepper, if you like.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Top salmon pieces with 2 thin slices of lemon.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Place second half of the salmon on a 3-inch trivet and insert into pot. Again, sprinkle with more pepper, if you like.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Once again, top salmon pieces with 2 thin slices of lemon. Lock lid and cook at high pressure for 3 minutes.

 

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

Once cook time is complete, quick-release pressure. Remove lid and serve immediately.

 

And the AMAZING Result…

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

 

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

Instant Pot Salmon with Lemon, Pepper, and Dill

This salmon is so flavorful, moist, and flaky that it's shocking how simple the recipe is to execute.

Course Main Course
Cuisine Seafood
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 224 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. butter room temperature
  • 1 tsp. fresh dill finely chopped
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 lb. salmon
  • 1 lemon thinly sliced
  • 3 thyme sprigs
  • 1 fresh dill sprig

Instructions

  1. Add butter, dill, lemon zest, lemon juice, salt, and pepper to small mixing bowl. Mix well to combine. Using a rubber spatula will help collect all the butter for you.

  2. Cut salmon into portion sizes of your choice. Place dollops of butter compound all around top of salmon pieces. Spread out as much as possible.

  3. Add one cup of water to pressure cooker, along with a few sprigs of thyme and/or dill. Place half of the salmon on standard trivet and insert into pot. Sprinkle with more pepper, if you like. Top salmon pieces with 2 thin slices of lemon.

  4. Place second half of the salmon on a 3-inch trivet and insert into pot. Again, sprinkle with more pepper, if you like. Once again, top salmon pieces with 2 thin slices of lemon. 

  5. Lock lid and cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure. Remove lid and serve immediately.

Nutrition Facts
Instant Pot Salmon with Lemon, Pepper, and Dill
Amount Per Serving
Calories 224 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 78mg 26%
Sodium 581mg 24%
Potassium 602mg 17%
Total Carbohydrates 3g 1%
Protein 22g 44%
Vitamin A 7.6%
Vitamin C 20.3%
Calcium 2.6%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

And as Always… Please Pin & Share the Love!

Instant Pot Salmon with Lemon, Pepper & Dill | The Foodie Eats

 

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

Instant Pot Shrimp Alfredo

Instant Pot Shrimp Alfredo | The Foodie Eats

Instant Pot Shrimp Alfredo

Is there anything more comforting than a bowl of pasta? Probably not. Second question: Is there anything more satisfying than cooking an entire meal in one pot? Nope, that’s why you bought an Instant Pot! Well, this Instant Pot Shrimp Alfredo is both of those – with the classic flavor that we all love.

 

Splurge on the Cheese!

If you’ve never bought Parmigiano Reggiano before, I’d say now’s the time to go for it. Around the world, it is really considered the “King of Cheese”. There’s just something about the buttery and nutty flavor that is truly addictive. It’s not cheap, so I don’t use it often. But it really did take this simple Instant Pot Shrimp Alfredo to another level.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

The Process

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Defrost shrimp (if frozen) in cold water. Then remove shells and tails.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Add chicken broth, garlic, nutmeg, and salt to pot. Mix well.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!! Lock lid and cook for 4 minutes at high pressure.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Meanwhile, using a microplane, grate Parmigiano-Reggiano cheese.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Mix pasta and sauce well, making sure to break up any noodles that may be stuck together.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Add all cheese to the pot and mix well.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Add shrimp to pot…

 

Instant Pot Shrimp Alfredo | The Foodie Eats

and mix, making sure to submerge all shrimp. Return lid to pot and let sit for about 10 minutes. The shrimp will cook in the residual heat, and the sauce will thicken the longer it sits.

 

And the AMAZING Result…

Instant Pot Shrimp Alfredo | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Shrimp Alfredo | The Foodie Eats

 

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

Instant Pot Shrimp Alfredo

This pasta is just about as easy as it gets. But still delivers the classic flavors we all love!

Course Main Course
Cuisine Italian
Prep Time 1 minute
Cook Time 14 minutes
Sitting Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 392 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. large shrimp 21/25
  • 4 cups chicken broth
  • 2 Tbsp. garlic minced
  • 1/4 tsp. ground nutmeg
  • 1 tsp. sea salt
  • 16 oz. fettuccine broken in half
  • 2 cups heavy cream
  • 6 oz. Parmigiano-Reggiano cheese grated

Instructions

  1. Defrost shrimp (if frozen) in cold water. Then remove shells and tails.

  2. Add chicken broth, garlic, nutmeg, and salt to pot and mix well.

  3. Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!

  4. Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!! 

  5. Lock lid and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure.

  6. Meanwhile, using a microplane, grate Parmigiano-Reggiano cheese.

  7. Mix pasta and sauce well, making sure to break up any noodles that may be stuck together. Add all cheese to the pot and mix well.

  8. Finally, add shrimp to pot and mix, making sure to submerge all shrimp. Return lid to pot and let sit for about 10 minutes. The shrimp will cook in the residual heat, and the sauce will thicken the longer it sits.

  9. Serve topped with cracked black pepper (and maybe more cheese).

Nutrition Facts
Instant Pot Shrimp Alfredo
Amount Per Serving
Calories 392 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 190mg 63%
Sodium 727mg 30%
Potassium 242mg 7%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 1g
Protein 20g 40%
Vitamin A 14.3%
Vitamin C 3.1%
Calcium 26.9%
Iron 10.3%
* 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 Instant Pot Recipes Side Soup Vegan

Instant Pot Curry with Chickpeas, Tomatoes & Spinach

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Instant Pot Curry with Chickpeas, Tomatoes & Spinach

First, let me begin by saying that I am fully aware that this is not an authentic preparation of curry. I mean, I live in Florida, with roots from Alabama and the Carolinas. But, this recipe is a quick, flavorful, Americanized Instant Pot curry. And it’s been a big hit every time I’ve served it! Try it with this Coconut-Herb Rice.

I’ve eaten a lot of “quick and easy” curries before. And, quite frankly, they often lack the most important ingredient in ANY food: Flavor! Well, let me assure you that this version delivers. I’ve taken this dish to multiple potlucks. And surprisingly, it has been the big hit! (Possibly because no one knew it was a plant-based recipe…? Lol.)

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

The Process

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add ginger and continue cooking for another 3 minutes or so.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add garlic and cook for one minute more.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add curry powder and mix well.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Allow to toast for about a minute.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Stir in tomatoes…

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Then add chickpeas, coconut milk, and remaining salt. Mix well.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Lock lid and cook at high pressure for 5 minutes.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add spinach…

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

…and mix until fully wilted.

 

And the AMAZING Result…

Instant Pot Curry!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

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

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 321 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup yellow onion diced
  • 1 1/4 tsp. sea salt divided
  • 1 Tbsp. fresh ginger grated
  • 1 Tbsp. garlic minced
  • 2 Tbsp. curry powder
  • 14.5 oz tomatoes fire-roasted, diced
  • 13.5 oz. coconut milk
  • 13.5 oz chickpeas drained
  • 8 oz. fresh baby spinach

Instructions

  1. Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.

  2. Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.

  3. Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.

  4. Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.

Nutrition Facts
Instant Pot Curry with Chickpeas, Tomatoes and Spinach
Amount Per Serving
Calories 321 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Sodium 447mg 19%
Potassium 814mg 23%
Total Carbohydrates 28g 9%
Dietary Fiber 8g 32%
Sugars 5g
Protein 9g 18%
Vitamin A 83.6%
Vitamin C 28.8%
Calcium 11.8%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

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

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

Instant Pot Country Ribs

With Sweet & Spicy Red Curry Sauce

Country ribs and red curry sauce may seem like an unusual combination. But, once you try this Instant Pot country ribs recipe, you’ll swear they were made to go together. The flavor of this dish is perfectly balanced – slightly sweet, subtly spicy, and savory!  I like to serve them over herbed rice drizzled with the sauce.

What are country ribs?

Country ribs aren’t actually ribs at all. They’re boneless pieces of pork that come from the blade end of the loin close to the shoulder. They’re similar in flavor and texture to rib cuts, but are boneless and often meatier. It’s a versatile cut of meat that does well whether slow braising or grilling. In this dish, they result in fall-apart tender pork with incredible flavor.

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

 

The Process

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

In a small bowl – add vinegar, honey, red curry paste, fish sauce, and cream of coconut.

 

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

Whisk together.

 

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

In a large bowl, season pork with salt and pepper.

 

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

Add pork to pot and cover with vinegar mixture. Lock lid and cook for 40 minutes at high pressure.

 

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (will take about about 20 minutes). Serve with rice (or something else that will soak up the cooking liquid).

 

And the AMAZING Result…

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

 

 

And as Always… Please Pin & Share the Love!

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

 

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

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce

Country ribs and red curry sauce may seem like an unusual combination. But the flavor of this dish is perfectly balanced – slightly sweet, subtly spicy, and savory!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 416 kcal
Author The Foodie Eats

Ingredients

  • 2/3 cup red wine vinegar
  • 1/3 cup honey
  • 3 Tbsp. red curry paste
  • 2 tsp. fish sauce
  • 1/4 cup cream of coconut
  • 3 lbs. boneless country-style pork ribs
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper

Instructions

  1. In a small bowl – add vinegar, honey, red curry paste, fish sauce, and cream of coconut. Then whisk together.

  2. In a large bowl, season pork with salt and pepper.

  3. Add pork to pot and cover with vinegar mixture. Lock lid and cook for 40 minutes at high pressure.

  4. Once cook time is complete, allow pressure to release naturally (will take about about 20 minutes). Serve with rice (or something else that will soak up the cooking liquid).

Recipe Notes

This recipe does not call for you to sear the pork.. But if you want to take it to the next level of flavor, sear the ribs well before cooking under pressure.

Nutrition Facts
Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce
Amount Per Serving
Calories 416 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 125mg 42%
Sodium 926mg 39%
Potassium 564mg 16%
Total Carbohydrates 19g 6%
Sugars 18g
Protein 33g 66%
Vitamin A 17.7%
Vitamin C 0.6%
Calcium 4.8%
Iron 10%
* 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 Instant Pot Recipes

Instant Pot Shrimp Boil – With BBQ Shrimp Rub

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Instant Pot Shrimp Boil

With BBQ Shrimp Rub

I don’t know about you, but I spend most of the summer doing my best to cook as much summertime produce as possible. Sure, with our worldwide economy, you can get corn and watermelon year-round. But only during the summer is corn super fresh and (at times) $0.25 an ear! Well, IMHO, there is probably no better way to use corn than in this Instant Pot shrimp boil!

 

It’s like Old Bay had a baby with BBQ!

While the real beauty of this recipe might be in its simplicity (you literally mix up some spices and dump everything in the pot), I think you’ll agree that the flavor takes it to a new level. Sure, everybody loves old bay, but it really is kind of one flavor and not very interesting. Well, in this recipe we use a blend of spices that work so well together that you’ll be tempted to drink the broth. But do not do that! Just pour some extra on top. Lol…

 

The Process

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add all seasonings to a small bowl.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add chicken broth and 1 tablespoon of seasoning mix to pot. (Sorry for the blurry picture.)

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add sausage, potatoes, and corn to pot…

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

…and give a good mix. Lock lid and cook for 4 minutes at high pressure.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Switch back to sauté setting. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Return lid to pot and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

 

And the AMAZING Result…

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

 

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

Instant Pot Shrimp Boil with BBQ Shrimp Rub

There is possibly no better way to use corn than in this Instant Pot shrimp boil. And the spice blend is like Old Bay and BBQ had a baby.

Course Main Course
Cuisine Southern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 263 kcal
Author The Foodie Eats

Ingredients

  • 1 Tbsp. smoked paprika
  • 1 tsp. chili powder
  • 2 tsp. sea salt
  • 2 tsp. ground celery seed
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. chipotle powder
  • 2 tsp. brown sugar
  • 2 cups chicken broth
  • 1 lb. smoked sausage sliced, 2-inch pieces
  • 1.5 lbs. baby new potatoes
  • 3 ears of corn cut in thirds
  • 1 lb. shrimp 21/25, deveined, peel-on
  • 3 Tbsp. butter
  • 2 Tbsp. lemon juice

Instructions

  1. Add all seasonings to a small bowl. Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.

  2. Add chicken broth and 1 tablespoon of seasoning mix to pot. Then add chicken broth and 1 tablespoon of seasoning mix to pot. Next, add sausage, potatoes, and corn to pot and give a good mix. Lock lid and cook for 4 minutes at high pressure.

  3. Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.

  4. Once cook time is complete, quick-release pressure. Switch back to sauté setting. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.

  5. Finally, add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this. Return lid to pot and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

Nutrition Facts
Instant Pot Shrimp Boil with BBQ Shrimp Rub
Amount Per Serving
Calories 263 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 130mg 43%
Sodium 995mg 41%
Potassium 534mg 15%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 3g
Protein 15g 30%
Vitamin A 20.8%
Vitamin C 24.2%
Calcium 10.1%
Iron 17.9%
* 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 Instant Pot Recipes

Pressure Cooker Shepherd’s Pie with Turkey and Sweet Potatoes

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Pressure Cooker Shepherd’s Pie

With Turkey and Sweet Potatoes

Shepherd’s Pie is probably the quintessential comfort food – meat, potatoes, cheese. Does it really get any better than that? Well, maybe… This pressure cooker shepherd’s pie recipe is definitely comforting, but with about half of the guilt! We’ve switched out the beef (or lamb) for turkey and traded out the white potatoes and added one of our favorites… sweet potatoes. And it’s soooo good!

We’ve also kicked up the spice level to something unexpected, with cumin and chipotle. The blend of sweet from the potatoes, spice from the turkey, and salt from the cheese is completely intoxicating.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

 

A Little Lesson About Mushrooms

First things first… Mushrooms HATE water. You really should never rinse mushrooms under water. Rather, what I do is, wipe them clean with damp paper towels. Next, there are pretty much two ways to sauté mushrooms – each way yielding a different result.

Here’s the quick explanation… If you add salt while cooking them, it will draw the water out of them (this is called “sweating”) and they will become soft and will not brown. On the other hand, if you do not add salt, they will keep a firmer texture (useful when you want them to be “meaty”) and will brown if your pan is hot enough. That’s what we wanted in this pressure cooker shepherd’s pie, hence the reason for this explanation.

 

The Process

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Place sweet potatoes in pot on top of trivet. Then add 1 1/2 cups of water and lock lid. Cook for 20 minutes at high pressure.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (about 15 minutes), then quick-release remaining pressure.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Carefully remove skin and any dark spots from sweet potatoes and transfer them to a large bowl, along with butter, brown sugar, and salt. Mix well, then mash them until their like mashed potatoes.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Rinse out pot and dry completely. Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Cook them for a few minutes on each side, until the begin to caramelize slightly. Once they have browned, hit them with a dash of salt and remove right away. Set aside.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Add 1 tablespoon olive oil to pot, along with onions and 1/2 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. Remove and set aside.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Add turkey to pot and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Once turkey is fully broken up and nearly fully cooked, add 1 teaspoon salt, turmeric, cumin, chipotle powder, and smoked paprika. Mix well.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Return mushrooms and onions to pot and mix well, along with tomato sauce.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Add spinach and begin mixing.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Mix until spinach is wilted.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Transfer turkey mixture to a (1.75 qt) pyrex dish. Press down into an even layer.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Then add sweet potatoes on top of turkey and spread in an even layer.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Top sweet potatoes with parmesan cheese.

 

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place bowl on top of trivet and lock lid. Cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure. Then carefully remove bowl to serve.

 

And the AMAZING result…

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

 

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

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes

A healthier version of shepherd's pie with a unique flavor profile.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Calories 377 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. sweet potatoes
  • 3 cups water divided
  • 3 Tbsp. butter
  • 3 Tbsp. brown sugar
  • 2 tsp. sea salt divided
  • 3 Tbsp. olive oil divided
  • 8 oz. baby bella mushrooms sliced
  • 1/4 cup yellow onions diced
  • 1 lb. ground turkey
  • 1 Tbsp. garlic minced
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1/2 tsp. chipotle powder
  • 1 tsp. smoked paprika
  • 8 oz. tomato sauce
  • 10 oz. fresh baby spinach
  • 1/2 cup parmesan cheese grated

Instructions

  1. Place sweet potatoes in pot on top of trivet. Then add 1 1/2 cups of water and lock lid. Cook for 20 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (about 15 minutes), then quick-release remaining pressure. Carefully remove skin and any dark spots from sweet potatoes and transfer them to a large bowl, along with butter, brown sugar, and 1/2 teaspoon of salt. Mix well, then mash them until their like mashed potatoes.

  2. Rinse out pot and dry completely. Using sauté setting - add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you'll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. Cook them for a few minutes on each side, until the begin to caramelize. Once they have browned, hit them with a dash of salt and remove right away. Set aside.

  3. Add 1 tablespoon olive oil to pot, along with onions and 1/2 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. Remove and set aside.

  4. Add 1 tablespoon olive oil and turkey to pot and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally. Once turkey is fully broken up and nearly fully cooked, add 1 teaspoon salt, garlic, turmeric, cumin, chipotle powder, and smoked paprika. Mix well.

  5. Return mushrooms and onions to pot and mix well, along with tomato sauce. Add spinach and mix until spinach is wilted.

  6. Transfer turkey mixture to a (1.75 qt) pyrex dish. Press down into an even layer. Then add sweet potatoes on top of turkey and spread in an even layer. Top sweet potatoes with parmesan cheese.

  7. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place bowl on top of trivet and lock lid. Cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure. Then carefully remove bowl to serve.

Nutrition Facts
Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes
Amount Per Serving
Calories 377 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 47mg 16%
Sodium 931mg 39%
Potassium 1233mg 35%
Total Carbohydrates 46g 15%
Dietary Fiber 7g 28%
Sugars 14g
Protein 20g 40%
Vitamin A 563.6%
Vitamin C 20.8%
Calcium 19%
Iron 21.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes | The Foodie Eats

 

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