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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 | The Foodie Eats
4.34 from 3 votes
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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 | The Foodie Eats
5 from 3 votes
Print

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. 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.

 

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

 

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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Chicken Broccoli Rice “Casserole”

Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

Pressure Cooker Chicken Broccoli Rice “Casserole”

Is there anyone who didn’t grow up eating some kind of chicken and rice dish? Whether it’s chicken biryani, arroz con pollo, Hainan chicken rice, a savory bowl of chicken and rice, or a cheesy chicken and rice casserole… Across many cultures, the classic combination of chicken and rice always says comfort food. And this pressure cooker chicken broccoli rice casserole is no different! Comfort food at its finest.

Do I have to use a whole chicken?

Well, the short answer is: no. You do not have to use a whole chicken. However, using a whole chicken is the best way to make an amazing broth – which is what makes this recipe amazing. Since you cook both the rice and broccoli in the broth, I highly recommend taking the extra step of making your own broth. Trust me, it’s worth it! Plus, you need to cook the chicken anyways, so…

 

Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

 

The Process

Place whole chicken in Instant Pot breast side up. Then add water, salt, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes at high pressure.

 

Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

Place broccoli florets in a large bowl and cover with cold water and allow to defrost completely. Obviously, this step is not necessary if using fresh broccoli.

 

Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

Pour broccoli into a colander and allow to drain completely.

 

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

 

Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

 

Pass broth through a fine mesh strainer and return to pressure cooker.

 

Add broccoli to pot and set manual timer for 0 (zero) minutes. Once cook time is complete, quick-release pressure.

 

Pour broccoli into a fine mesh strainer, making sure to reserve all the broth.

 

For white rice… Return broth to pot, along with rice, and cook for 4 minutes at high pressure.

 

Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

For brown rice… Return broth to pot, along with rice, and cook for 20 minutes at high pressure.

 

Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

Meanwhile… remove all chicken meat in large pieces. Discard skin and bones.

 

Once cook time is complete, quick-release pressure.

 

Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

I’ve cooked this dish several times, and this is my personal favorite cheese to use.

 

Add chicken, broccoli, and cheese to pot and mix well.

 

And the Delicious Result…

Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

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

Pressure Cooker Chicken Broccoli Rice "Casserole"

All the comfort of a casserole, but all done in a pressure. And still completely delicious!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 508 kcal

Ingredients

  • 5 lb. whole chicken
  • 6 cups water
  • 4 tsp. sea salt
  • 1 tsp. black pepper
  • 2 lbs. broccoli florets
  • 3 cups rice
  • 8 oz. cheddar cheese shredded

Instructions

  1. Place whole chicken in Instant Pot breast side up. Then add water, salt, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes at high pressure.

  2. Place broccoli florets in a large bowl and cover with cold water and allow to defrost completely. Obviously, this step is not necessary if using fresh broccoli. Then pour broccoli into a colander and allow to drain completely.

  3. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

  4. Pass broth through a fine mesh strainer and return to pressure cooker. Add broccoli to pot and set manual timer for 0 (zero) minutes. Once cook time is complete, quick-release pressure. Pour broccoli into a fine mesh strainer, making sure to reserve all the broth.

  5. For white rice… Return broth to pot, along with rice, and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure.

  6. For brown rice… Return broth to pot, along with rice, and cook for 20 minutes at high pressure. Once cook time is complete, quick-release pressure.

  7. Meanwhile… remove all chicken meat in large pieces. Discard skin and bones.

  8. Add chicken, broccoli, and cheese to pot and mix well. Serve & enjoy!

Recipe Notes

This recipe will not actually make a casserole, it's more the idea of a casserole. There will be some broth in your bowl. But the longer it sits, the more the rice will absorb the remaining liquid.

Nutrition Facts
Pressure Cooker Chicken Broccoli Rice "Casserole"
Amount Per Serving
Calories 508 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 121mg 40%
Sodium 690mg 29%
Potassium 504mg 14%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 1g
Protein 33g 66%
Vitamin A 13.9%
Vitamin C 64.1%
Calcium 15.8%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pressure Cooker Chicken Broccoli Rice "Casserole" - The Foodie Eats

 

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Entrée Instant Pot Recipes Soup

Pressure Cooker Ramen – Creamy Chicken (Spicy Option)

Pressure Cooker Ramen | The Foodie Eats

Pressure Cooker Ramen

Creamy Chicken with Spicy Option

Let me begin by saying this… I completely realize that this is not an authentic preparation of ramen. I am from a small town in Florida, so it would be impossible to even claim such. However, I have eaten authentic ramen many times! So when you combine my love for authentic food, my lack of 2 days of time to prepare one meal, and my love for all things Instant Pot… you get this pressure cooker ramen recipe!

All that being said… I also wanted to create a recipe where you could get all of the ingredients from any grocery store. I know that Asian grocery stores are not available in all areas (our closest one is about 45 minutes away), so I’ve modified this method to come as close as possible. There is only one ingredient listed that I got from an Asian market – dried kelp (seaweed) aka kombu. I’ve listed it as optional, but I highly recommend at least ordering it online.

 

Pressure Cooker Ramen | The Foodie Eats

 

What’s different from authentic to pressure cooker ramen?

Well, the biggest difference between ramen you would get in Japan and this pressure cooker ramen is simple: time! Ramen masters will cook their broth anywhere from 10 hours to 2 days! So obviously we are not gonna reach the level of depth in flavor. Our cheat in this recipe is to start with chicken broth instead of water. It’s a small change with BIG difference.

 

How to fake the noodles…

We’re using angel hair pasta in this pressure cooker ramen recipe. And at first glance you might think that it’s ridiculous. But we’re actually cooking them in salted water with cornstarch to transform their texture. The cornstarch gives the noodles a chewy texture that will remind you of traditional ramen noodles. You could also use instant ramen noodles instead. You will end up in the same place.

 

The Process

Pressure Cooker Ramen | The Foodie Eats

Soak chicken in cold water for at least 30 minutes. This will help remove some of the blood and other impurities. The goal is to have a clean broth at the end, so don’t skip this step.

 

Pressure Cooker Ramen | The Foodie Eats

Add chicken to pot and cover with chicken broth. Turn on sauté setting and bring up to a boil.

 

Pressure Cooker Ramen | The Foodie Eats

Boil for about 15 minutes, removing all the scum as it boils.

 

Pressure Cooker Ramen | The Foodie Eats

There should be no scum before you close the lid. Add 1 cup of sake and 1 cup of water, then lock lid and cook at high pressure for 90 minutes.

 

Pressure Cooker Ramen | The Foodie Eats

Add 1/2 cup tamari, 1/2 cup sake, and 1/2 cup mirin to a small pot and bring to a boil for 2-3 minutes. Remove from heat and cool completely. We did this in the freezer for about 10 minutes.

 

Pressure Cooker Ramen | The Foodie Eats

Bring a pot of water to rolling bowl. Place eggs into boiling water and cook for 6 minutes. Then immediately transfer eggs to an ice water bath to stop the cooking.

 

Pressure Cooker Ramen | The Foodie Eats

Once cool, carefully peel eggs and place them in a small bowl with completely cooled soy/sake/mirin mixture. Lay a paper towel on top to help keep them submerged. These really should be prepped the day before to soak overnight.

 

Pressure Cooker Ramen | The Foodie Eats

To make the tare… In a medium-sized pot – add 1 cup sake, 3 cups water, leek, mushrooms, garlic, and dried kelp. Bring to a boil and simmer for about 1 hour. Then run through a fine mesh strainer and return to pot and keep warm.

 

Pressure Cooker Ramen | The Foodie Eats

Once cook time in pressure cooker is complete, quick-release the pressure. There is a lot of liquid inside, so you may need to do this slowly or a little bit at a time.

 

Pressure Cooker Ramen | The Foodie Eats

Using a potato masher – break up the chicken as much as you can. We want to get every bit of flavor possible out of the bones, so don’t skip this step! Lock the lid and cook once again at high pressure for 30 minutes. Then do another quick-pressure release.

 

Pressure Cooker Ramen | The Foodie Eats

Using a mortar and pestle (or spice grinder) – grind up sesame seeds.

 

Pressure Cooker Ramen | The Foodie Eats

Preheat oven using high broiler setting. Season boneless chicken thighs (and optional chicken skin) with salt and pepper. Place on baking tray skin side up.

 

Pressure Cooker Ramen | The Foodie Eats

Move tray to oven on middle rack and cook for about 12 minutes. Keep a close eye on them. Once the skin has the right amount of color on them for your liking, move the tray to the bottom rack for remaining cooking time.

 

Pressure Cooker Ramen | The Foodie Eats

Once pressure cooker time is complete, pass the broth through a fine mesh strainer into a large bowl.

 

Pressure Cooker Ramen | The Foodie Eats

Quickly rinse out the pot and strainer. Then pass the broth through the strainer again back into the pot. Return pot to cooker base and turn on keep warm setting. About 5 minutes before serving, switch to sauté setting so that broth is boiling hot.

 

Pressure Cooker Ramen | The Foodie Eats

Bring 3 quarts of water to a boil in a large pot over high heat. Heavily season water with 2 tablespoons of salt. This may seem like a lot of salt, but you’ll be cooking 3 things in this water. First cook the sprouts for about 1 minute, then remove and set aside. Once the water comes back up to a boil, cook the cabbage for about 2 minutes, then remove and set aside as well. Make sure to remove as much of the veggies as possible. Reduce to medium heat. Then add 2 tablespoons of cornstarch to water, one at a time. The water will fizz a lot, so remove completely from heat if looks like it’s going to boil over.

 

Pressure Cooker Ramen | The Foodie Eats

Once the water is boiling at a reasonable level, add the pasta and cook according to instructions on the box. Then drain and set aside.

 

Pressure Cooker Ramen | The Foodie Eats

Using a serving bowl with high side and wide rim – add 1/2 cup of tare.

 

Pressure Cooker Ramen | The Foodie Eats

Then (for spicy option) add 2 tablespoons of garlic chili sauce…

 

Pressure Cooker Ramen | The Foodie Eats

…and mix well.

 

Pressure Cooker Ramen | The Foodie Eats

Then add 2 cups of broth to bowl.

 

Pressure Cooker Ramen | The Foodie Eats

Add noodles to broth and mix well to coat well with sauce.

 

And the result is…

Homemade Pressure Cooker Ramen!

Pressure Cooker Ramen | The Foodie Eats

Then add all your toppings to bowl. Since you have worked so hard to get this far, make sure you take the time arrange them as nice as possible.

 

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

Pressure Cooker Ramen - Creamy Chicken

Rich and flavorful broth for this pressure cooker ramen recipe with a "creamy" consistency and spicy option.

Course Soup
Cuisine Japanese
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8
Calories 559 kcal
Author The Foodie Eats

Ingredients

  • 4 lbs. chicken backs, wings, and/or feet
  • 8 cups chicken broth low sodium
  • 2 1/2 cups sake separated
  • 4 cups water separated
  • 4 eggs
  • 1/2 cup tamari
  • 1/2 cup mirin
  • 1 oz. dried mushrooms shitake or porcini
  • 1 leek (white part only) washed thoroughly
  • 1 garlic bulb sliced in half
  • 1 oz. dried kelp optional
  • 4 boneless chicken thighs
  • 2 cups bean sprouts
  • 2 cups napa cabbage roughly chopped
  • 1/4 cup sesame seeds ground
  • 2 Tbsp. cornstarch
  • 12 oz. angel hair pasta
  • 1/2 cup chili garlic sauce
  • 1 cup green onions sliced
  • .2 oz roasted seaweed

Instructions

For the broth...

  1. Soak chicken in cold water for at least 30 minutes. This will help remove some of the blood and other impurities. The goal is to have a clean broth at the end, so don’t skip this step.

  2. Add chicken to pot and cover with chicken broth. Turn on sauté setting and bring up to a boil. Boil for about 15 minutes, removing all the scum as it boils. There should be no scum before you close the lid. Add 1 cup of sake and 1 cup of water, then lock lid and cook at high pressure for 90 minutes.

  3. Once cook time in pressure cooker is complete, quick-release the pressure. There is a lot of liquid inside, so you may need to do this slowly or a little bit at a time.

  4. Using a potato masher – break up the chicken as much as you can. We want to get every bit of flavor possible out of the bones, so don’t skip this step! Lock the lid and cook once again at high pressure for 30 minutes. Then do another quick-pressure release.

  5. Pass the broth through a fine mesh strainer into a large bowl. Quickly rinse out the pot and strainer. Then pass the broth through the strainer again back into the pot. Return pot to cooker base and turn on keep warm setting. About 5 minutes before serving, switch to sauté setting so that broth is boiling hot.

For the eggs...

  1. Add 1/2 cup tamari, 1/2 cup sake, and 1/2 cup mirin to a small pot and bring to a boil for 2-3 minutes. Remove from heat and cool completely. We did this in the freezer for about 10 minutes.

  2. Bring a pot of water to rolling bowl. Place eggs into boiling water and cook for 6 minutes. Then immediately transfer eggs to an ice water bath to stop the cooking.

  3. Once cool, carefully peel eggs and place them in a small bowl with completely cooled soy/sake/mirin mixture. Lay a paper towel on top to help keep them submerged. These really should be prepped the day before to soak overnight.

For the tare...

  1. In a medium-sized pot – add 1 cup sake, 3 cups water, leek, mushrooms, garlic, and dried kelp. Bring to a boil and simmer for about 1 hour. Then run through a fine mesh strainer and return to pot and keep warm.

For the chicken...

  1. Preheat oven using high broiler setting. Season boneless chicken thighs (and optional chicken skin) with salt and pepper. Place on baking tray skin side up.

  2. Move tray to oven on middle rack and cook for about 12 minutes. Keep a close eye on them. Once the skin has the right amount of color on them for your liking, move the tray to the bottom rack for remaining cooking time.

For veggies and noodles...

  1. Bring 3 quarts of water to a boil in a large pot over high heat. Heavily season water with 2 tablespoons of salt. This may seem like a lot of salt, but you’ll be cooking 3 things in this water. 

  2. First cook the sprouts for about 1 minute, then remove and set aside. Once the water comes back up to a boil, cook the cabbage for about 2 minutes, then remove and set aside as well. Make sure to remove as much of the veggies as possible. 

  3. Reduce to medium heat. Then add 2 tablespoons of cornstarch to water, one at a time. The water will fizz a lot, so remove completely from heat if looks like it’s going to boil over.

  4. Once the water is boiling at a reasonable level, add the pasta and cook according to instructions on the box. Then drain and set aside.

To build the bowl...

  1. Using a serving bowl with high side and wide rim – add 1/2 cup of tare. Then (for spicy option) add 2 tablespoons of garlic chili sauce and mix well. Then add 2 cups of broth to bowl.

  2. Add noodles to broth and mix well to coat well with sauce.

  3. Then add all your toppings to bowl. Since you have worked so hard to get this far, make sure you take the time arrange them as nice as possible.

Nutrition Facts
Pressure Cooker Ramen - Creamy Chicken
Amount Per Serving
Calories 559 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 137mg 46%
Sodium 1012mg 42%
Potassium 657mg 19%
Total Carbohydrates 59g 20%
Dietary Fiber 4g 16%
Sugars 9g
Protein 25g 50%
Vitamin A 7.6%
Vitamin C 13.9%
Calcium 12.1%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Ramen | The Foodie Eats

 

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

Pressure Cooker Arroz con Pollo

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Pressure Cooker Arroz con Pollo

I grew up eating chicken and yellow rice just like most people from the south. I can spot a bag of Vigo rice from a mile away. It wasn’t until I was an adult that I realized what I had always eaten was really a bad substitute for the real thing. I don’t think most Americans actually know any better either. Well, after doing quite a bit of research,  I’m really pleased with this pressure cooker arroz con pollo.

This pressure cooker arroz con pollo has a freshness that is often missing in this dish. The flavor is so bright, yet warm and comforting at the same time.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

The Process

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Place whole chicken in Instant Pot breast side up.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Meanwhile – Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

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

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Pass broth through a fine mesh strainer and return to pressure cooker.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Meanwhile – separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add chicken to pot and mix well. Serve and enjoy!

 

And This is the Amazing Result…

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

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

Pressure Cooker Arroz con Pollo (Chicken and Rice)

Comforting, flavorful, and fresh chicken and yellow rice from Latin American traditions.

Course Main Course
Cuisine Latin American
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 17
Calories 479 kcal
Author The Foodie Eats

Ingredients

  • 6 lb. whole chicken
  • 6 cups water
  • 4 tsp. Adobo seasoning
  • 1 tsp. black pepper
  • 1 medium yellow onion peeled, quartered
  • 2 medium tomatoes cored
  • 1 red bell pepper ribs and seeds removed, chopped
  • 1 bunch of cilantro thoroughly washed
  • 1 Tbsp. garlic minced
  • 1 Tbsp. capers
  • 2 Sazón Goya packets
  • 1/4 cup green olives sliced
  • 3 cups basmati rice

Instructions

  1. Place whole chicken in Instant Pot breast side up. Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

  2. Meanwhile - Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped. Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

  3. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

  4. Pass broth through a fine mesh strainer and return to pressure cooker.

  5. Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure and remove lid.

  6. Meanwhile - separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

  7. Add chicken to pot and mix well. Serve and enjoy!

Nutrition Facts
Pressure Cooker Arroz con Pollo (Chicken and Rice)
Amount Per Serving
Calories 479 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 7g 35%
Cholesterol 120mg 40%
Sodium 185mg 8%
Potassium 419mg 12%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 1g
Protein 32g 64%
Vitamin A 11.6%
Vitamin C 17.3%
Calcium 3.7%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | 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 Shrimp and Grits

Instant Pot Shrimp and Grits | The Foodie Eats

Instant Pot Shrimp and Grits

Shrimp and grits is a traditional southern recipe originating from both Native American and West African roots. It has always been a staple in the south, but actually began becoming popular in the 1980’s after The New York Times included the recipe for a North Carolina chef’s shrimp and cheese grits in an article about preserving southern recipes. By the 90’s, shrimp and grits was appearing as a dinner entrée option in fine dining restaurants. And here we are in 2018… with Instant Pot Shrimp and Grits. What a great time to be alive!

 

Instant Pot Shrimp and Grits | The Foodie Eats

 

Spicy or Mild?

Shrimp and grits is a versatile dish with a wide range of styles and flavors. Our Instant Pot shrimp and grits recipe combines both cajun- and southern-style shrimp and grits. Spicy creole seasoning and andouille sausage add a good amount of heat to the shrimp and sauce. They pair perfectly with traditional, southern-style, creamy grits to help balance the spiciness. While you could adjust the heat by replacing the creole seasoning with a milder seasoning, such as Old Bay, I highly recommend embracing the heat!

 

Do I need to use large shrimp?

I enjoy serving this dish as an entrée so, in my opinion, the larger the shrimp the better. The smallest shrimp I’d recommend using are “large shrimp,” aka 21/25 shrimp – meaning 21 to 25 per pound. However, I used a much larger shrimp (12/15 per pound). But really, you can use any size shrimp you choose. It’s just that using larger shrimp results in more satisfying, big, meaty bites of shrimp. But again, that’s just personal preference. There is no wrong shrimp to use.

 

The Process

Instant Pot Shrimp and Grits | The Foodie Eats

Using sauté setting – add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add grits to oven-safe glass bowl.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add milk and chicken stock to glass bowl and whisk together. Set aside.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Sausage should look something like this.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add onions to pot and sauté for about 3 minutes, until softened and translucent.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add garlic and continue cooking for one minute.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add tomatoes and creole seasoning to pot and mix well.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add 3-inch trivet to Instant Pot.

We used this: Steamer Basket Rack Set
 

Instant Pot Shrimp and Grits | The Foodie Eats

Place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).

 

Instant Pot Shrimp and Grits | The Foodie Eats

Carefully remove glass bowl from Instant Pot.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add butter to grits…

 

Instant Pot Shrimp and Grits | The Foodie Eats

…and whisk well, making sure to break up any clumps. Then cover until ready to serve.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Just before shrimp are fully pink, add cream and mix well.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Switch to warm setting.

 

And the AMAZING Result…

Instant Pot Shrimp and Grits | The Foodie Eats

 

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Instant Pot Shrimp and Grits | The Foodie Eats
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Instant Pot Shrimp and Grits

Cajun-style shrimp and sauce with southern-style grits.

Course Main Course
Cuisine Southern
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 409 kcal
Author The Foodie Eats

Ingredients

  • 6 oz. andouille sausage diced
  • 1 Tbsp. olive oil
  • 1/2 cup grits not instant
  • 1 cup milk
  • 1 cup chicken stock
  • 1/2 cup yellow onions diced
  • 1 Tbsp. garlic minced
  • 1 cup white wine
  • 1 cup canned tomatoes petite diced
  • 1 Tbsp. creole seasoning
  • 1 Tbsp. butter
  • 1 tsp. fresh thyme leaves
  • 1 Tbsp. fresh parsley finely chopped
  • 1/4 cup green onions thinly sliced
  • 1 lb. large shrimp 21/25 count or larger
  • 1/3 cup heavy cream

Instructions

  1. Using sauté setting - add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

  2. Meanwhile - Add grits to oven-safe glass bowl. Add milk and chicken stock to glass bowl and whisk together. Set aside.

  3. Add onions to pot and sauté for about 3 minutes, until softened and translucent. Then add garlic and continue cooking for one minute.

  4. Next, add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot. Add tomatoes and creole seasoning to pot and mix well.

  5. Add 3-inch trivet to Instant Pot, then place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).

  6. Carefully remove glass bowl from Instant Pot. Add butter to grits and whisk well, making sure to break up any clumps. Then cover until ready to serve.

  7. Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil. Then add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.

  8. Just before shrimp are fully pink, add cream and mix well. Then switch to warm setting.

  9. Spoon grits into a serving bowl and top with shrimp and sauce. Enjoy!

Recipe Video

Nutrition Facts
Instant Pot Shrimp and Grits
Amount Per Serving
Calories 409 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 8g 40%
Cholesterol 243mg 81%
Sodium 997mg 42%
Potassium 517mg 15%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 5g
Protein 26g 52%
Vitamin A 35.2%
Vitamin C 19.4%
Calcium 20.6%
Iron 19.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Shrimp and Grits | The Foodie Eats

 

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