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Instant Pot Veggie Lasagna with Mushroom “Meat” Sauce

Instant Pot Veggie Lasagna | The Foodie Eats

Instant Pot Veggie Lasagna

With Mushroom “Meat” Sauce

Lasagna has been one of my favorite foods my entire life. Even as a kid of 10 years old, I would make it frequently for the family. So to say I have some experience making it is kind of an understatement. When I decided to create a version specifically for the Instant Pot, I quickly realized that the Internet is saturated with lots of lasagna recipes. I never like to post a recipe just for the sake of posting it, so this Instant Pot veggie lasagna is my spin on it. And I couldn’t be more pleased with it!

This Instant Pot veggie lasagna is loaded with fresh veggies, while still remaining true to the idea of real comfort food. So much so, that I’m sure meat-lovers will enjoy it just as much as any of their vegetarian friends.

 

Instant Pot Veggie Lasagna | The Foodie Eats

 

The Process

Instant Pot Veggie Lasagna | The Foodie Eats

Add ricotta, egg, basil, and 1/2 teaspoon of salt to small bowl.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Whisk together and set aside.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Using sauté setting… add oil, mushrooms, onions, 1/2 teaspoon of salt, and black pepper to pot. Cook for about 7 minutes, until all juices have released and evaporated.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add oregano and fennel seeds and cook for one minute.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Then add garlic and vinegar and continue cooking for another 30 seconds or so.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add crushed tomatoes, 1/2 teaspoon of salt, and sugar. Mix well and let simmer for about 5 minutes.

 

Instant Pot Veggie Lasagna | The Foodie Eats

In a 7-inch pan… pour in about 1/2 cup of sauce, just enough to barely cover the bottom of pan.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add 3 or 4 noodles to pan to make an even layer. I prefer to have them overlap because it helps the final product to hold its shape.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Then spread half of the ricotta mixture over the noodles.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Next, make an even layer using 1/3 of all your mozzarella.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Make a slightly overlapping layer of squash, starting around the edges and working around the pan.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add about 1 1/2 cups of sauce, making sure to cover squash layer completely.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Make another layer of noodles…

 

Instant Pot Veggie Lasagna | The Foodie Eats

followed by all the remaining ricotta mix.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Repeat the same steps as before with the zucchini (instead of squash)…

 

Instant Pot Veggie Lasagna | The Foodie Eats

…and mozzarella.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Make one last layer of sauce…

 

Instant Pot Veggie Lasagna | The Foodie Eats

Then cover pan with aluminum foil.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add 1 1/2 cups of water to pot, along with a 3-inch trivet. No need to rinse out the pot beforehand.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Place pan on top of trivet, lock lid and cook for 40 minutes at high pressure.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Once cook time is complete, quick-release pressure. Carefully remove pan from pot and uncover.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Top pan with Parmesan cheese.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Put pan on a baking sheet to prevent any splatters or leaks. Then place under a high broiler for about 5 minutes, or until cheese has reached the color/crispiness you prefer. Remove from oven and let rest for AT LEAST 30 minutes. If you slice or push it before it has cooled slightly, it will lose its shape and fall apart.

 

And this is the AMAZING Result…

Instant Pot Veggie Lasagna | The Foodie Eats

 

★ Did you make this Instant Pot Veggie Lasagna?

Please give it a star rating below! ★

Instant Pot Veggie Lasagna with Mushroom "Meat" Sauce

This Instant Pot veggie lasagna is loaded with fresh veggies, while still remaining true to the idea of real comfort food.

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 438 kcal
Author The Foodie Eats

Ingredients

  • 1 cup ricotta cheese
  • 1 egg
  • 2 Tbsp. fresh basil finely chopped
  • 1 1/2 tsp. salt
  • 2 Tbsp. olive oil
  • 8 oz. baby bella mushrooms finely chopped
  • 1/2 cup onions diced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. fennel seeds
  • 1 Tbsp. balsamic vinegar
  • 28 oz. crushed tomatoes
  • 2 tsp. sugar
  • 8 oven-ready lasagna noodles
  • 1 lb. mozzarella sliced or shredded
  • 1 squash sliced into thin circles
  • 1 zucchini sliced into thin circles
  • 1/2 cup Parmesan grated

Instructions

  1. Add ricotta, egg, basil, and 1/2 teaspoon of salt to small bowl. Whisk together and set aside.

  2. Using sauté setting… add oil, mushrooms, onions, 1/2 teaspoon of salt, and black pepper to pot. Cook for about 7 minutes, until all juices have released and evaporated. Add oregano and fennel seeds and cook for 1 minute. Then add garlic and vinegar and continue cooking for another 30 seconds or so. Add crushed tomatoes, 1/2 teaspoon of salt, and sugar. Mix well and let simmer for about 5 minutes.

  3. In a 7-inch pan… pour in about 1/2 cup of sauce, just enough to barely cover the bottom of pan. Add 3 or 4 noodles to pan to make an even layer (break them up if need be). I prefer to have them overlap because it helps the final product to hold its shape. Then spread half of the ricotta mixture over the noodles. Next, make an even layer using 1/3 of all your mozzarella. Make a slightly overlapping layer of squash, starting around the edges and working around the pan.

  4. Add about 1 1/2 cups of sauce, making sure to cover squash layer completely. Make another layer of noodles, followed by all the remaining ricotta mix. Repeat the previous steps as before with the mozzarella  and zucchini (instead of squash). Make one last layer of sauce on top and cover pan with aluminum foil.

  5. Add 1 1/2 cups of water to pot, along with a 3-inch trivet. No need to rinse out the pot beforehand. Place pan on top of trivet, lock lid and cook for 40 minutes at high pressure. Once cook time is complete, quick-release pressure. Carefully remove pan from pot and uncover. Top pan with Parmesan cheese.

  6. Put pan on a baking sheet to prevent any splatters or leaks. Then place under a high broiler for about 5 minutes, or until cheese has reached the color/crispiness you prefer. Remove from oven and let rest for AT LEAST 30 minutes. If you slice or push it before it has cooled slightly, it will lose its shape and fall apart.

Nutrition Facts
Instant Pot Veggie Lasagna with Mushroom "Meat" Sauce
Amount Per Serving
Calories 438 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 85mg 28%
Sodium 629mg 26%
Potassium 962mg 27%
Total Carbohydrates 35g 12%
Dietary Fiber 5g 20%
Sugars 10g
Protein 24g 48%
Vitamin A 220.4%
Vitamin C 41.9%
Calcium 53.5%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Veggie Lasagna | 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 Shredded Chicken with Homemade BBQ Sauce

Instant Pot Shredded Chicken | The Foodie Eats

Instant Pot Shredded Chicken

With Homemade BBQ Sauce

I know, I know… Does the Internet really need yet another Instant Pot shredded chicken recipe? But stick with me and hear me out as to why you should give this one a try. Really, there are 3 reasons… the flavor of using a whole chicken, the best homemade BBQ sauce (with some left for another recipe), and you get to make your own chicken stock with the leftover bones.

 

Instant Pot Shredded Chicken | The Foodie Eats

 

The Process

Instant Pot Shredded Chicken | The Foodie Eats

Add onions, garlic, and bay leaf to pot.

 

Instant Pot Shredded Chicken | The Foodie Eats

Place trivet on top of aromatics.

 

Instant Pot Shredded Chicken | The Foodie Eats

Then add 1 cup of water.

 

Instant Pot Shredded Chicken | The Foodie Eats

Season chicken liberally with salt and pepper, including inside cavity. Place chicken (breast side up) on top of trivet. Lock lid and cook for 45 minutes at high pressure.

 

Instant Pot Shredded Chicken | The Foodie Eats

Meanwhile… add all remaining ingredients to a microwave-safe bowl.

 

Instant Pot Shredded Chicken | The Foodie Eats

Whisk together and microwave until hot (about 2 minutes). Set aside.

 

Instant Pot Shredded Chicken | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (about 20 minutes).

 

Instant Pot Shredded Chicken | The Foodie Eats

Using the trivet, transfer chicken to a large bowl and allow to cool slightly.

 

Instant Pot Shredded Chicken | The Foodie Eats

Once cool enough to handle, remove all meat from bones.

 

Instant Pot Shredded Chicken | The Foodie Eats

Add 1 cup of sauce to chicken and mix well.

 

Instant Pot Shredded Chicken | The Foodie Eats

Add more sauce until your desired sauciness is reached.

 

Instant Pot Shredded Chicken | The Foodie Eats

There’s a lot of meat there, so take your time to get ALL of it!

 

Instant Pot Shredded Chicken | The Foodie Eats

To make the most delicious chicken stock… Return carcass to pot…

 

Instant Pot Shredded Chicken | The Foodie Eats

Fill with water and cook for 60 minutes at high pressure, then quick-release pressure. Strain stock through a fine mesh strainer and store in an airtight container.

 

And this is the AMAZING Result…

Instant Pot Shredded Chicken | The Foodie Eats

 

More Instant Pot chicken recipes:

 

★ Did you make this Instant Pot Shredded Chicken ?

Please give it a star rating below! ★

Instant Pot Shredded Chicken with Homemade BBQ Sauce

This Instant Pot shredded chicken is full-flavored, easy to make, and has the most amazing homemade BBQ sauce that's sweet with just a hint of spice.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10
Calories 304 kcal
Author The Foodie Eats

Ingredients

  • 1 small yellow onion sliced
  • 10 garlic cloves
  • 1 bay leaf
  • 5 lb. whole chicken
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/3 cup molasses
  • 1/4 cup apricot preserves
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. vegetable oil
  • 1 tsp. garlic minced
  • 2 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 1 Tbsp. hot sauce

Instructions

  1. Add onions, garlic, and bay leaf to pot. Place trivet on top of aromatics. Then add 1 cup of water. 

  2. Season chicken liberally with salt and pepper, including inside cavity. Place chicken (breast side up) on top of trivet. Lock lid and cook for 45 minutes at high pressure.

  3. Meanwhile… add all remaining ingredients to a microwave-safe bowl. Whisk together and microwave until hot (about 2 minutes). Set aside.

  4. Once cook time is complete, allow pressure to release naturally (about 20 minutes). Using the trivet, transfer chicken to a large bowl and allow to cool slightly.

  5. Once cool enough to handle, remove all meat from bones. Add 1 cup of sauce to chicken and mix well. Add more sauce until your desired sauciness is reached.

Nutrition Facts
Instant Pot Shredded Chicken with Homemade BBQ Sauce
Amount Per Serving
Calories 304 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 68mg 23%
Sodium 442mg 18%
Potassium 488mg 14%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 15g
Protein 18g 36%
Vitamin A 10.8%
Vitamin C 7.5%
Calcium 5.5%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Instant Pot Shredded Chicken | 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 Ham with Apple Cider and Brown Sugar

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Instant Pot Ham with Apple Cider and Brown Sugar

There’s something sentimental to me about a spiral cut ham on Christmas day. I don’t actually eat ham too often. So when I do, I want it to be amazing! I had an idea of what flavors I wanted to try for an Instant Pot ham. And it’s always a great feeling when you try something and it works perfectly on the first try! That’s what happened here and I hope you enjoy it as much as we did.

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

 

The Process

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Transfer ham to a cutting board and cover evenly with brown sugar.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Move ham back to pot, lock lid, and cook at high pressure for 5 minutes.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Once cook time is complete, allow pressure to release naturally.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

 

And this is the AMAZING Result…

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

More ham, and leftover ham, recipes:

 

And as Always… Please Pin & Share the Love!

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

 

★ Did you make this Instant Pot Ham?

Please give it a star rating below! ★

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats
5 from 1 vote
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Instant Pot Ham with Apple Cider and Brown Sugar

It's the most wonderful time of the year! And our dinner table will be featuring this Instant Pot ham. Probably on Thanksgiving too - lol!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 223 kcal
Author The Foodie Eats

Ingredients

  • 4 lb. boneless spiral-cut ham with glaze packet
  • 1 cup apple cider
  • 1 Tbsp. Worcestershire sauce
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 cup brown sugar

Instructions

  1. Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf. Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step.

  2. Transfer ham to a cutting board and cover evenly with brown sugar. Move ham back to pot, lock lid, and cook at high pressure for 5 minutes.

  3. Once cook time is complete, allow pressure to release naturally. 

  4. Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

Nutrition Facts
Instant Pot Ham with Apple Cider and Brown Sugar
Amount Per Serving
Calories 223 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 46mg 15%
Sodium 906mg 38%
Potassium 243mg 7%
Total Carbohydrates 10g 3%
Sugars 9g
Protein 16g 32%
Vitamin C 0.2%
Calcium 1.6%
Iron 4.3%
* 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

Instant Pot Salsa Chicken with Lime and Black Beans

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Instant Pot Salsa Chicken with Lime and Black Beans

At lease twice a week, it’s absolutely necessary for a quick and easy meal in our household. We have 3 kids under age 4, run two business, and are involved in several community groups. We are very busy people. So recipes like this Instant Pot salsa chicken are our go-to meals on those days when our schedules are full. Any time we can have dinner on the table in less than half an hour is a big win!

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

 

The Process

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Add salsa, lime juice, and taco seasoning to pot…

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

…and mix well.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Add chicken breasts to pot…

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

…and press them down to submerge them in the salsa. Cook for 10 minutes at high pressure.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Once cook time is complete, allow pressure to release naturally.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Transfer chicken breasts to mixing bowl.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Using 2 forks, shred chicken into small bite-size pieces.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Return chicken to pot.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Add black beans and mix well. Allow to sit for 10 minutes before serving.

 

And this is the AMAZING Result…

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

 

More chicken breast recipes:

And as Always… Please Pin & Share the Love!

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

 

★ Did you make this Instant Pot Salsa Chicken?

Please give it a star rating below! ★

Instant Pot Salsa Chicken with Lime and Black Beans

Easy peasy recipe, with just a couple steps, perfect for a weeknight dinner.

Prep Time 1 minute
Cook Time 14 minutes
Total Time 15 minutes
Servings 8
Calories 243 kcal
Author The Foodie Eats

Ingredients

  • 1 1/2 cups salsa
  • 3 Tbsp. lime juice
  • 1/4 cup taco seasoning
  • 2-3 lbs. boneless skinless chicken breasts
  • 30 oz. canned black beans drained

Instructions

  1. Add salsa, lime juice, and taco seasoning to pot and mix well. Add chicken breasts to pot and press them down to submerge them in the salsa. Cook for 10 minutes at high pressure.

  2. Once cook time is complete, allow pressure to release naturally.

  3. Transfer chicken breasts to mixing bowl. Using 2 forks, shred chicken into small bite-size pieces.

  4. Return chicken to pot, add black beans, and mix well. Allow to sit for 10 minutes before serving.

  5. Serve with rice, in tacos, or as-is!

Nutrition Facts
Instant Pot Salsa Chicken with Lime and Black Beans
Amount Per Serving
Calories 243 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 72mg 24%
Sodium 971mg 40%
Potassium 892mg 25%
Total Carbohydrates 21g 7%
Dietary Fiber 8g 32%
Sugars 2g
Protein 31g 62%
Vitamin A 7.4%
Vitamin C 8.9%
Calcium 5.8%
Iron 15%
* 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

Spaghetti Squash Mac and Cheese in the Instant Pot

Spaghetti Squash Mac and Cheese | The Foodie Eats

Instant Pot Spaghetti Squash Mac and Cheese

Life’s all about balance, right? Give a little of this, take a little of that. Same principle applies to food. This Instant Pot Spaghetti Squash Mac and Cheese is a gluten-free adaptation of my mom’s famous mac and cheese, with a small fraction of the carbs! That’s a win!

Just a note: Spaghetti squash has a high water content, so the finished product will not be as dry as traditional baked mac and cheese. We served ours with a slotted spoon, which helped to reduce the moisture in each serving. While the texture is different than traditional mac and cheese, we were pleased with how much of the mac and cheese flavor this Instant Pot spaghetti squash mac and cheese had.

Spaghetti Squash Mac and Cheese | The Foodie Eats

 

The Process

Spaghetti Squash Mac and Cheese | The Foodie Eats

Cut spaghetti squash in half lengthwise.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Scoop out seeds and pulp.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Place trivet in pot, along with 1 cup of water.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Place squash on top of trivet. Lock lid and cook for 2 minutes at high pressure.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Meanwhile… add eggs, seasoned salt, and black pepper to mixing bowl.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Whisk together.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Add evaporated milk…

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

and whisk again.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Add butter to a large mixing bowl.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Once cook time is complete, quick-release pressure. Remove squash from pot.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Using a fork, scrape out flesh from each half of squash, making sure not to get any shell.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Add hot squash on top of butter.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Mix well until butter is melted and evenly coats squash.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Add 8 ounces of cheese to bowl…

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Mix well.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Pour in egg/milk mixture and give a good mix.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Pour squash mixture into a large pyrex bowl (1.75 quart).

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Do not overfill, leaving a little room at the top.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Cover bowl with aluminum foil.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Transfer bowl into pot and place on top of trivet. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, quick-release pressure.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Remove bowl and uncover. Top with remaining 4 ounces of cheese.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Place under high broiler for 1-2 minutes, until desired color and/or crispiness is reached.

 

And this is the AMAZING Result…

Spaghetti Squash Mac and Cheese | The Foodie Eats

More mac and cheese recipes:

 

★ Did you make this Spaghetti Squash Mac and Cheese?

Please give it a star rating below! ★

Instant Pot Spaghetti Squash Mac and Cheese

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 214 kcal
Author The Foodie Eats

Ingredients

  • 4 lb. spaghetti squash
  • 2 eggs
  • 2 tsp. seasoned salt
  • 1/2 tsp. black pepper
  • 5 oz. evaporated milk
  • 3 Tbsp. butter
  • 12 oz. medium cheddar cheese shredded

Instructions

  1. Cut spaghetti squash in half lengthwise. Scoop out seeds and pulp. Place trivet in pot, along with 1 cup of water. Place squash on top of trivet. Lock lid and cook for 2 minutes at high pressure.

  2. Meanwhile… add eggs, seasoned salt, and black pepper to mixing bowl - whisk together. Add evaporated milk and whisk again.

  3. Once cook time is complete, quick-release pressure. Remove squash from pot.

  4. Add butter to a separate large mixing bowl. Using a fork, scrape out flesh from each half of squash, making sure not to get any shell. Add hot squash on top of butter. Mix well until butter is melted and evenly coats squash. Add 8 ounces of cheese to bowl and mix well. Pour in egg/milk mixture and give a good mix.

  5. Pour squash mixture into a large pyrex bowl (1.75 quart). Do not overfill, leaving a little room at the top. Cover bowl with aluminum foil.

  6. Transfer bowl into pot and place on top of trivet. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, quick-release pressure.

  7. Remove bowl and uncover. Top with remaining 4 ounces of cheese. Place under high broiler for 1-2 minutes, until desired color and/or crispiness is reached.

  8. Allow to cool slightly before serving because it will be hot.

Recipe Notes

Just a heads up... spaghetti squash is FULL of water, so don't expect this recipe to be completely dry inside. There will be some water. It's just the nature of the vegetable.

Nutrition Facts
Instant Pot Spaghetti Squash Mac and Cheese
Amount Per Serving
Calories 214 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 68mg 23%
Sodium 569mg 24%
Potassium 236mg 7%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 9g 18%
Vitamin A 12.5%
Vitamin C 4.1%
Calcium 27.6%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

And as Always… Please Pin & Share the Love!

Spaghetti Squash Mac and Cheese | The Foodie Eats

 

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

Instant Pot Farro Risotto with Parmesan Cheese

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Instant Pot Farro Risotto with Parmesan Cheese

I love being creative with food and trying new things. Before early last year, I had never tried (or even heard of) farro. Well, more than likely, I had heard of it but just ignored it because I had no idea what is was… a grain. It’s similar to rice is size, but with a much heartier texture. So, since it was like rice, the idea was to try it in risotto! This Instant Pot farro risotto is the result.

 

While this recipe is called risotto, the final product will be significantly different than traditional risotto. Both the cooking style and flavors are the same, but using a totally different grain which will create a completely different texture and broth. Rice causes a much more starchy/creamy consistency, while farro “risotto” will be more on the brothy side.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

 

The Process

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Using sauté setting… melt butter.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Add onions and cook until soft and translucent (about 3 minutes), stirring frequently.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Next, add garlic and cook for another 30 seconds.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Then add farro to pot…

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

…and stir well, making sure to coat each grain with the butter. Cook for about one minute to toast, stirring frequently.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Add wine and give a good mix.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Cook until nearly all the wine has been absorbed into farro (about 4 minutes), stirring almost constantly.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Finally, add chicken broth and salt and mix well. Lock lid and cook for 10 minutes at high pressure.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

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

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Add lemon juice and parmesan cheese to pot, give a good mix, and allow to sit for another few minutes before serving.

 

And this is the AMAZING Result…

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

 

★ Did you make this Instant Pot Farro Risotto?

Please give it a star rating below!★

Instant Pot Farro Risotto with Parmesan Cheese

While this is called risotto, the final product is different than traditional risotto. It is more brothy and less creamy. Still delicious!

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 200 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. butter
  • 1/2 cup onions diced
  • 1 Tbsp. garlic minced
  • 1 1/2 cups farro
  • 1 tsp. sea salt
  • 3/4 cup dry white wine
  • 3 1/2 cups chicken broth
  • 1 Tbsp. lemon juice
  • 1/2 cup Parmesan cheese grated

Instructions

  1. Using sauté setting… melt butter. Add onions and cook until soft and translucent (about 3 minutes), stirring frequently. Next, add garlic and cook for another 30 seconds.

  2. Then add farro to pot and stir well, making sure to coat each grain with the butter. Cook for about one minute to toast, stirring frequently.

  3. Add wine and give a good mix. Cook until nearly all the wine has been absorbed into farro (about 4 minutes), stirring almost constantly.

  4. Now, add chicken broth and salt and mix well. Lock lid and cook for 10 minutes at high pressure.

  5. Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure.

  6. Finally, add lemon juice and parmesan cheese to pot, give a good mix, and allow to sit for another few minutes before serving. Top with shaved parmesan.

Recipe Notes

While this recipe is called risotto, the final product will be significantly different than traditional risotto. Both the cooking style and flavors are the same, but we're using a totally different grain which will create a completely different texture and broth. Rice causes a much more starchy/creamy consistency, while farro "risotto" will more on the brothy side.

Nutrition Facts
Instant Pot Farro Risotto with Parmesan Cheese
Amount Per Serving
Calories 200 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 301mg 13%
Potassium 231mg 7%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 1g
Protein 6g 12%
Vitamin A 2%
Vitamin C 2.5%
Calcium 2.3%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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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

 

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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 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. If using a push pan, push out onto a plate. Slice and serve warm. If using a traditional pan, allow to cool slightly and flip onto plate, or slice an serve straight from the pan.

 

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
4.58 from 7 votes
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 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. Slice and serve warm.

Recipe Notes

Eggs may seep through some push pans or springform pans. We definitely recommend testing this with water first. If your push pan leaks more than a tablespoon or two, you may need to use a different dish. A greased glass baking dish or a metal baking pan of the same size can be used. Cooking time will be 10 minutes longer if using a thicker glass dish.

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.