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Instant Pot Shredded Chicken with Homemade BBQ Sauce

Posted on November 1, 2018

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.

The Process

Add onions, garlic, and bay leaf to pot.

Place trivet on top of aromatics.

Then add 1 cup of water.

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.

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

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

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.

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.

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

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

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…

More Instant Pot chicken recipes:

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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

Add onions, garlic, and bay leaf to pot. Place trivet on top of aromatics. Then add 1 cup of water.
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.
Meanwhile… add all remaining ingredients to a microwave-safe bowl. Whisk together and microwave until hot (about 2 minutes). Set aside.
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.
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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THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Gluten-Free Instant Pot Recipes Side

Pressure Cooker Yellow Rice Easily Made from Scratch

Posted on October 30, 2018

Quick, Easy, and Delicious

Pressure Cooker Yellow Rice

This past weekend, my sister asked if I could bring yellow rice to family dinner at my mom’s house. I’m sure pressure cooker yellow rice was not on her radar. But it was actually the most complimented dish of the day. Everyone kept asking… “What’s that I’m tasting?” Ah! Music to a chef’s ears. Well, I told them. And now I’m telling you.

Why Yellow Rice From Scratch?

(Why not just use the bagged stuff?)

Wondering why you should try the from scratch method instead of using prepackaged bags of yellow rice? First, while making prepackaged rice that includes a seasoning packet is tempting because there’s no need to measure out spices, the amount of sodium in said packet needs a second look. Just 2 ounces of dry pre-packaged yellow rice typically has over 30% of your daily recommended sodium intake. One popular prepackaged brand had 750mg, compared to less than 200mg in this recipe. With homemade, you can control the sodium level and be assured that you’re cooking with real, not artificial, ingredients.

Second, with an Instant Pot, making your own yellow rice from scratch couldn’t be easier. Third, the flavor in this rice is amazing! Even my family, who like to stick to the same familiar dishes, loved the new flavors in this rice. We’ve yet to serve this rice to a crowd who didn’t devour it.

The Process

Using sauté setting – Melt butter…

then add onions and cook for about 1 minute until softened.

Then add garlic and cook for another 30 seconds.

Add rice…

and turmeric.

Stir well to coat.

Add all remaining ingredients and mix well. Then lock lid and cook for 12 minutes at low pressure.

Once cooking is complete, allow pressure to release naturally (will take about 10 minutes). Open lid and remove cinnamon stick, thyme stems, and bay leaf. Mix well with a fork to fluff, serve, and enjoy!

And this is the AMAZING Result…

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5 from 2 votes

Pressure Cooker Yellow Rice

Easy and delicious pressure cooker yellow rice from scratch!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 27 minutes

Total Time 30 minutes

Servings 8

Calories 224 kcal

Ingredients

2 Tbsp. butter
1/4 cup yellow onion diced
1 Tbsp. garlic minced
2 cups basmati rice
2 Tbsp. turmeric
1 cinnamon stick
1 bay leaf
3 thyme sprigs
2 cups chicken broth
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Using sauté setting on Instant Pot - Melt butter, then add onions and cook for about 1 minute until softened. Then add garlic and cook for another 30 seconds.
Add rice and turmeric; stir well to coat.
Add all remaining ingredients and mix well. Then lock lid and cook for 12 minutes at low pressure.
Once cooking is complete, allow pressure to release naturally (will take about 10 minutes).
Open lid and remove cinnamon stick, thyme stems, and bay leaf.
Mix well with a fork to fluff, serve, and enjoy!

Recipe Notes

To make this vegan, replace chicken stock with vegetable stock and sub vegan butter or olive oil for the butter.

Nutrition Facts

Pressure Cooker Yellow Rice

Amount Per Serving

Calories 224 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 7mg 2%

Sodium 193mg 8%

Potassium 211mg 6%

Total Carbohydrates 41g 14%

Dietary Fiber 1g 4%

Protein 5g 10%

Vitamin A 2.2%

Vitamin C 3%

Calcium 3.1%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.

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

Dessert Gluten-Free Instant Pot Recipes Uncategorized

Pumpkin Oat Bread in the Instant Pot or Oven

Posted on October 25, 2018

Pumpkin Oat Bread in the Instant Pot or Oven

This flourless pumpkin oat bread is the perfect heart healthy, low sugar breakfast for a fall morning. With just two easy steps to follow, it can be prepped in under five minutes. Then bake it as bread, muffins, or mini-muffins, or pour it in a pan and bake it in your Instant Pot! You’ll find instructions for all baking options in the recipe card below.

This bread is lightly sweetened. But you can easily bump up the sweetness by adding more sugar. However, we’ve found this to be the perfect level of sweetness for our family. Even our toddlers approve!

The Process

Add all dry ingredients to blender.

Add remaining ingredients. Close blender and blend until smooth.

Pour batter into greased 7-inch pan and spread until evenly distributed. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. Once cook time is complete, quick-release pressure and remove pan from pot. Remove tin foil and allow bread to cool before removing from pan.
* See recipe card for oven instructions.

And this is the AMAZING Result…

More Instant Pot breakfast recipes:

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Pumpkin Oat Bread

This lightly sweetened pumpkin oat bread is the perfect fall breakfast or snack. It's healthy, low sugar, and gluten-free! Make it in the Instant Pot, or in the oven.

Course Breakfast

Cuisine American

Keyword oat bread, pumpkin

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 16 slices

Calories 59 kcal

Author The Foodie Eats

Ingredients

2 cups instant oatmeal
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/4 cup sugar
1 1/4 cups pumpkin purée
1/4 cup maple syrup
2 large eggs
1/2 tsp vanilla extract

Instructions

Add all dry ingredients to the blender, then add pumpkin, followed by all remaining wet ingredients on top. Blend until smooth and well combined.

To cook in Instant Pot:

Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.
Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure.
Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

To bake in oven:

Spray muffin, mini-muffin, or loaf pan with nonstick cooking spray. Distribute batter evenly into 24-count mini muffin tin, or 12-count standard muffin tin. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes, or until a toothpick inserted in the center comes out clean. If baking in a loaf pan, bake for 30-35 minutes at 350 degrees F.

Recipe Notes

*Gluten-free when prepared with gluten-free oats.

Nutrition Facts

Pumpkin Oat Bread

Amount Per Serving

Calories 59

% Daily Value*

Cholesterol 20mg 7%

Sodium 93mg 4%

Potassium 76mg 2%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Sugars 6g

Protein 1g 2%

Vitamin A 60.2%

Vitamin C 1%

Calcium 1.7%

Iron 3.3%

* Percent Daily Values are based on a 2000 calorie diet.

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Ham with Apple Cider and Brown Sugar

Posted on October 22, 2018

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.

The Process

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.

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.

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

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…

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5 from 1 vote

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

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

Gluten-Free Instant Pot Recipes Soup

Instant Pot Split Pea Soup with Leftover Ham

Posted on October 17, 2018

Instant Pot Split Pea Soup

I know there are a lot of Instant Pot split pea soup recipes out there. I debated whether or not to even post one, until I realized this method was truly different. I don’t know about you, but I’m not the biggest fan of eating a bowl of complete mush – which is what we usually associate with split pea soup. So to avoid that, I did a few things that are not the “norm.”

Most people will swear that you don’t need to soak split peas. And while technically you don’t have to soak them, there are two huge benefits to doing so. First, they digest more easily – meaning less gas. Some people say unsoaked beans don’t affect them, but soaking them has been proven to make digestion easier by helping break down the sugars. Secondly, soaking them reduces the cook time. And since I’m trying to cook them as quickly as possible (and avoid them turning to mush), soaking them was the better choice for me.

The Process

Pour 2 tablespoons of salt into a large bowl.

Fill bowl with lukewarm and stir to dissolve salt.

Add peas to bowl and let sit overnight (or for minimum of 4 hours).

Add onions, carrots, and celery to pot.

Also add thyme, garlic, and bay leaf.

Then add peas…

…along with broth, Worcestershire, and salt.

Finally add ham pieces…

…and give a good mix. Lock lid and cook for 10 minutes at high pressure. For slightly al dente peas (which I prefer), cook for 7 minutes instead.

Once cook time is complete, quick-release pressure.

And this is the AMAZING Result…

More bean soup recipes:

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Instant Pot Split Pea Soup with Leftover Ham

This soup could not be any easier to make. But you would never know it because the flavor is truly incredible.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Calories 307 kcal

Author The Foodie Eats

Ingredients

1 lb. green split peas soaked overnight
1/2 cup yellow onions diced
1/2 cup celery diced
1 cup carrots diced
6 thyme sprigs
1 Tbsp. garlic minced
1 bay leaf
6 cups chicken broth
1 Tbsp. Worcestershire sauce
1 tsp. sea salt
8 oz. ham pieces

Instructions

Pour 2 tablespoons of salt into a large bowl. Fill bowl with lukewarm and stir to dissolve salt. Add peas to bowl and let sit overnight (or for minimum of 8 hours). Then rinse peas well.
Add all ingredients to pot and give a good mix.
For slightly al dente peas (which I prefer), lock lid and cook for 7 minutes at high pressure. Otherwise, cook for 10 minutes instead.
Once cook time is complete, quick-release pressure. Remove bay leaf and thyme sprigs. Serve with rice or as-is.

Nutrition Facts

Instant Pot Split Pea Soup with Leftover Ham

Amount Per Serving

Calories 307 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 17mg 6%

Sodium 671mg 28%

Potassium 898mg 26%

Total Carbohydrates 40g 13%

Dietary Fiber 15g 60%

Sugars 6g

Protein 24g 48%

Vitamin A 56.4%

Vitamin C 6%

Calcium 5.9%

Iron 19.1%

* 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

Posted on October 16, 2018

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!

The Process

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.

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

Transfer chicken breasts to mixing bowl.

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

Return chicken to pot.

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

And this is the AMAZING Result…

More chicken breast recipes:

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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

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.
Once cook time is complete, allow pressure to release naturally.
Transfer chicken breasts to mixing bowl. Using 2 forks, shred chicken into small bite-size pieces.
Return chicken to pot, add black beans, and mix well. Allow to sit for 10 minutes before serving.
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

Posted on October 14, 2018

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.

The Process

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.

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

Whisk together.

Add evaporated milk…

and whisk again.

Add butter to a large mixing bowl.

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

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…

Mix well.

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

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.

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.

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.

And this is the AMAZING Result…

More mac and cheese recipes:

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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

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.
Meanwhile… add eggs, seasoned salt, and black pepper to mixing bowl - whisk together. Add evaporated milk and whisk again.
Once cook time is complete, quick-release pressure. Remove squash from pot.
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.
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.
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.
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.
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!

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

Drink Gluten-Free How To Instant Pot Recipes

Instant Pot Eggnog – Perfectly Pasteurized

Posted on October 13, 2018

Instant Pot Eggnog – Perfectly Pasteurized

Christmastime is my favorite time of the year for sure. And one of the reasons is because of all the treats that are associated with this season. I specifically look forward to eggnog. But I’ve never actually made it until now! So I did a TON of research figuring out what method I’d like to try and what flavors I wanted to use. Well, the method I wanted to use didn’t exist, so I made one for myself.. and YOU! And this Instant Pot eggnog is nothing less than amazing.

Why Use The Instant Pot for Eggnog?

A while ago, I (unsuccessfully) used the “keep warm” setting to sous vide a steak. It was overcooked, but I discovered something. The hold temp for “keep warm” is 160 degrees. So when I found out the food safe temperature for pasteurizing eggnog is 160, it seemed like a perfect match. And it is, except for one thing. When I just added the eggnog to the pot, the hotspots caused some of the egg to scramble. So I needed a barrier from the heat… A water bath! So this Instant Pot eggnog is perfectly pasteurized, with a method that will ensure that you don’t overheat the eggs – which is the biggest challenge when doing this on the stovetop. It’s pretty awesome.

The Process

Place trivet in pot, along with 5 cups of water. Turn on sauté setting…

…and bring to a boil.

Add eggs to blender.

Blend until fully broken up into a homogenous mixture, about 15 seconds.

Add sugar…

…blend until fully incorporated.

Finally, add milk, cream, vanilla, nutmeg, and salt. Blend for about 30 seconds, until all combined.

Pour eggnog into a large pyrex dish (1.75 quart).

Place pyrex dish on top of trivet. Water should come up about halfway on the sides.

Whisk eggnog frequently while water comes back up to a boil.

Once the eggnog reaches 150 degrees, switch Instant Pot to “keep warm” setting.

Continue mixing frequently until the eggnog reaches 160 degrees. Then transfer to an airtight container and chill overnight.

And this is the AMAZING Result…

★ Did you make this Instant Pot Eggnog?

Please give it a star rating below! ★

5 from 1 vote

Instant Pot Eggnog

Perfectly pasteurized eggnog made simple.

Course Drinks

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8

Calories 253 kcal

Author The Foodie Eats

Ingredients

6 eggs
2/3 cup sugar
2 cup whole milk
1 cup heavy cream
1/2 tsp. vanilla extract
1/2 tsp. nutmeg
1/4 tsp. salt

Instructions

Place trivet in pot, along with 5 cups of water. Turn on sauté setting and bring to a boil.
Add eggs to blender. Blend until fully broken up into a homogenous mixture, about 15 seconds. Add sugar and blend until fully incorporated. Finally, add milk, cream, vanilla, nutmeg, and salt. Blend for about 30 seconds, until all combined.
Pour eggnog into a large pyrex dish (1.75 quart). Place pyrex dish on top of trivet. Water should come up about halfway on the sides. Whisk eggnog frequently while water comes back up to a boil.
Once the eggnog reaches 150 degrees, switch Instant Pot to “keep warm” setting. Continue mixing frequently until the eggnog reaches 160 degrees. Then transfer to an airtight container and chill overnight.

Recipe Notes

If you prefer a boozy eggnog, add 1 cup of bourbon and mix well just before chilling overnight. DO NOT heat the alcohol up or it will lose all its goodness!

Nutrition Facts

Instant Pot Eggnog

Amount Per Serving

Calories 253 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 9g 45%

Cholesterol 169mg 56%

Sodium 144mg 6%

Potassium 148mg 4%

Total Carbohydrates 20g 7%

Sugars 19g

Protein 6g 12%

Vitamin A 14.3%

Vitamin C 0.2%

Calcium 10.7%

Iron 3.2%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

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

Drink Gluten-Free Instant Pot Recipes

Pumpkin Spice Coffee Creamer in the Instant Pot

Posted on October 11, 2018

Pumpkin Spice Coffee Creamer in the Instant Pot

This Pumpkin Spice Coffee Creamer is as delicious as store-bought creamer, but with natural ingredients. It’s surprisingly easy to make. Best of all, you can customize the sweetness level, or even make it sugar-free, to fit your own tastes!

Why not use store bought creamer?

Store-bought pumpkin spice coffee creamer tastes great, but the list of ingredients gives me pause. Water and sugar top the list, followed by vegetable oil and a list of artificial ingredients. Where’s the actual cream in the creamer? It states that it “Contains 2% or less of: Sodium Caseinate: A Milk Derivative”, which I guess is as close as it gets.

And, once I realized how easy it is to make your own pumpkin spice coffee creamer, especially if you use an Instant Pot, I knew I’d never go back to store-bought.

Instant Pot or Stove Top

You’ll find instructions on how to make this creamer in both the Instant Pot and on the stove top. I personally prefer the Instant Pot method. It’s faster and the milk seems to heat more evenly in the Instant Pot. Both methods will yield very similar results, though the milk didn’t reduce quite as much when I made the stove-top version.

Can I Make This Sugar-Free?

Yes, this recipe can easily be made sugar-free. Simply leave the sugar out. When the creamer is finished you can either add your favorite sugar-free sweetener to the entire container of creamer, or leave the creamer unsweetened. And instead, add the desired amount of sugar-free sweetener directly to your coffee cup when you add the pumpkin spice creamer.

The Process

Add sugar to Instant Pot.

Then add milk, giving it a whisk to combine.

Press Sauté, making sure it’s set to Normal. Then, set a timer for 15 minutes.

Whisk often as sugar begins to dissolve and milk mixture begins to heat. Once milk begins to simmer, stop whisking.

The milk will rapidly simmer. Allow to do so undisturbed for the remainder of the 15 minutes. When timer sounds, the milk mixture should look something like this. Immediately remove inner pot from the Instant Pot (careful, it will be hot). Skim off and discard any foam on top (there may be none), then pour milk mixture into a large bowl.

Quickly wash out inner pot, dry and return it back into the Instant Pot. Set to “Keep Warm”.

Add remaining cup of milk, pumpkin, vanilla and pumpkin pie spice to Instant Pot.

Whisk, then heat for 2 to 5 minutes, until milk is heated through and the mixture is well combined.

Place a fine mesh strainer, or use a colander lined in cheesecloth, over the bowl containing the sugar and milk mixture. Then, pour the pumpkin mixture through the strainer. This will remove some of the pumpkin and pumpkin spice sediment. This step is optional.

Whisk pumpkin mixture and milk mixture together in bowl, then pour into air tight container, such as a quart size mason jar. It will make roughly 3/4 quarts, or 3 cups. Store in refrigerator and shake well before using.

And this is the AMAZING Result…

★ Did you make this Pumpkin Spice Coffee Creamer?

Please give it a star rating below!★

Pumpkin Spice Coffee Creamer in the Instant Pot

Skip the artificial ingredients in store-bought creamer with this homemade Pumpkin Spice Coffee Creamer, made in the Instant Pot! Stove top instructions also included.

Course Drinks

Keyword coffee creamer, pumpkin spice

Prep Time 2 minutes

Cook Time 17 minutes

Total Time 19 minutes

Servings 48 TBSP

Calories 30 kcal

Author The Foodie Eats

Ingredients

4 cups whole milk divided
1 cup sugar
1/4 cup pumpkin purée
2 tsp. vanilla extract
2 tsp. pumpkin pie spice

Instructions

To make in the Instant Pot:

Combine 1 cup of sugar and 3 cups of milk in Instant Pot. Turn on sauté feature, set to "normal".
Sauté for 15 minutes, whisking occasionally as the milk warms and sugar dissolves. Once milk begins to simmer, stop stirring and allow to continue to rapidly simmer undisturbed for remainder of the 15 minutes.
Carefully remove inner pot from Instant Pot. Skim off and discard any foam (there may be none), and pour milk/sugar mixture into a large bowl to cool. Wash pot, dry, and return to Instant Pot.
Add remaining cup of milk, pumpkin, vanilla, and pumpkin pie spice to pot and turn on Keep Warm setting.
Whisk, then heat for 2 to 5 minutes, until milk is heated through and the mixture is well combined.
Place a fine mesh strainer, or use a colander lined in cheesecloth, over the bowl containing the sugar/milk mixture. Then, pour the pumpkin mixture through the strainer to remove some of the pumpkin and pumpkin spice sediment (optional step). Whisk to combine milk mixture and pumpkin mixture. Store in an air tight container, such as a quart sized mason jar, in the fridge.

To make on the stove top:

Combine 1 cup of sugar and 3 cups of milk in a sauce pan over medium low heat, whisking often until milk is warm and sugar is dissolved.
Once sugar is dissolved, bring to rapid simmer over medium heat. Once milk begins to simmer, stop whisking and allow to simmer for 20 to 30 minutes (until reduced to 2 cups) undisturbed.
Remove from heat. Skim off any foam that has accumulated on the top and discard. Then, pour milk and sugar mixture into a large bowl.
In a small saucepan, combine remaining cup of milk, pumpkin puree, vanilla extract and pumpkin pie spice over medium low heat, whisking occasionally.
Heat pumpkin mixture until warmed through, then pour through a fine mesh strainer to remove some of the pumpkin and spice sediment (optional step) and combine with milk and sugar mixture. Store in an air tight container, such as a quart sized mason jar, in the fridge.

Recipe Notes

This creamer is very sweet as is, but if you prefer a sweeter creamer, add maple syrup to the finished product until desired level of sweetness is achieved.

Makes approximately 3/4 quarts, though may make more or less depending on how much the sugar and milk mixture reduces while cooking.

To make sugar-free creamer, simply leave the sugar out and follow all other instructions. Then, add sugar-free sweetener of choice to finished product.

Nutrition Facts

Pumpkin Spice Coffee Creamer in the Instant Pot

Amount Per Serving

Calories 30

% Daily Value*

Cholesterol 2mg 1%

Sodium 8mg 0%

Potassium 30mg 1%

Total Carbohydrates 5g 2%

Sugars 5g

Vitamin A 4.6%

Vitamin C 0.1%

Calcium 2.5%

Iron 0.4%

* Percent Daily Values are based on a 2000 calorie diet.

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

Dessert Gluten-Free Instant Pot Recipes

Banana Oat Bread in the Instant Pot

Posted on October 10, 2018

Instant Pot Banana Oat Bread | The Foodie Eats

Banana Oat Bread in the Instant Pot

As a mom of three children three and under, I’m always looking for quick, easy, and healthy recipes. This healthy banana oat bread, made in the Instant Pot, couldn’t be easier! One blender, no bowls, no mixing. Just place the ingredients in a blender, blend, pour, and cook. This guilt-free banana bread can be prepped in five minutes or less!

Gluten-Free & Low Sugar

This instant pot banana oat bread is also a healthy alternative to traditional banana bread. Choose gluten-free oats and it’s gluten-free. This bread also has a fraction of the sugar of traditional banana bread, with just 1/4 a cup of molasses, or maple syrup, in the entire recipe. And perhaps most impressive of all – this bread is approved by both of our toddlers!

Molasses, Honey, or Maple Syrup

This recipe can be made with the liquid sweetener of your choice: molasses, honey, maple syrup or agave nectar will work. I often choose to use molasses in this recipe as a way to introduce more iron into our youngest toddler’s diet. (She’s been going through a self-proclaimed vegetarian phase.) I’ve also grown to love the full-bodied flavor of molasses. If you choose to use molasses, the finished bread will be much darker in color than bread baked with syrup or honey. The texture of the bread will be nearly identical regardless of the sweetener you choose.

Can I make this without an Instant Pot?

Absolutely! You can follow the recipe as written, then simply pour into a greased standard muffin tin, or a mini muffin tin. This recipe will yield 12 muffins, or 24 mini muffins. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes or until a toothpick inserted in the center comes out clean.

The Process

Add all dry ingredients to blender.

Break bananas into smaller pieces and add to blender.

Add remaining ingredients. Close blender and blend until smooth.

Pour batter into greased 7 inch pan and spread until smoothly distributed. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. Once cook time is complete, quick-release pressure and remove pan from pot. Remove tin foil and allow bread to cool before removing from pan.

And this is the AMAZING Result…

★ Did you make this Instant Pot Banana Oat Bread?

Please give it a star rating below!★

5 from 1 vote

Banana Oat Bread

This Instant Pot Banana Oat Bread quick and easy to make. With just a few simple ingredients, this healthy banana oat bread can easily be gluten-free and contains no refined sugar!

Course Breakfast

Keyword banana, oat bread

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 16 slices

Calories 62 kcal

Author The Foodie Eats

Ingredients

2 cups instant oatmeal
1 tsp. baking soda
1/4 tsp. nutmeg
1/2 tsp. cinnamon
3 medium ripe bananas (roughly 1 1/4 cups mashed)
1/4 cup molasses or maple syrup
2 large eggs
1/2 tsp. vanilla extract

Instructions

Add all dry ingredients to the blender, then add bananas, followed by all remaining wet ingredients on top. Blend until smooth and well combined.

To cook in Instant Pot:

Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.
Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure.
Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

To bake in oven:

Spray muffin, mini muffin, or loaf pan with nonstick cooking spray. Distribute batter evenly into 24-count mini muffin tin, or 12-count standard muffin tin. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes, or until a toothpick inserted in the center comes out clean. If baking in a loaf pan, bake for 30-35 minutes at 350 degrees F.

Recipe Notes

This recipe yields 16 slices when using a 7 inch pan, 24 mini muffins or 12 standard muffins. Mini muffins are approximately 1 smart point on Weight Watchers.

Nutrition Facts

Banana Oat Bread

Amount Per Serving

Calories 62

% Daily Value*

Cholesterol 20mg 7%

Sodium 94mg 4%

Potassium 181mg 5%

Total Carbohydrates 12g 4%

Dietary Fiber 1g 4%

Sugars 6g

Protein 1g 2%

Vitamin A 0.9%

Vitamin C 2.3%

Calcium 1.9%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

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

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