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Gluten-Free

Name: Pressure Cooker Pumpkin Soup with Sausage and Kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 2 Tbsp. olive oil; 16 oz. baby bella mushrooms (diced); 1/2 tsp. sea salt; 1/4 tsp. black pepper; 1 Tbsp. garlic (minced); 1 Tbsp. fresh thyme leaves; 1 Tbsp. sherry wine vinegar (can sub red wine vinegar); 1 lb. ground sage sausage; 1/2 cup yellow onions (diced); 4 cups chicken broth; 14 oz. pumpkin purée; 1 lb. kale (de-ribbed, roughly torn); 1 cup whole milk

Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Pumpkin Soup with Sausage and Kale

Posted on July 17, 2018

Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting pressure cooker pumpkin soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl, without having a one-note flavor profile. We are also big fans of using mushrooms to make things “meatier”.

Can I Substitute With Low-Fat Ingredients?

You have a few options to help lower the fat and calorie count. You could substitute ground turkey seasoned with fennel seeds and sage for the sausage. And you can use 2% milk, or even a dairy-free milk for the whole milk. However, the flavor will not be as rich and comforting. Personally, I believe this is a recipe where splurging on higher-calorie ingredients is totally worth it!

Why Sherry Wine Vinegar?

While we’re talking substitutions, you may notice that the recipe card says you can sub red wine vinegar for sherry wine vinegar. So why do I use sherry wine vinegar in this pressure cooker pumpkin soup in the first place? I first heard, then believed for myself, that sherry wine and mushrooms are great friends in a pan. So I went out and bought a bottle of sherry, used it twice, then threw out the rest because it expired.

So the next time I wanted to use it, I opted for sherry wine vinegar instead. And while it’s definitely not the same thing, it does accomplish the same thing – adding a specific flavor using acidity. The acid is the point, while the flavor can be changed. That’s why any vinegar will work, but I would opt for something more neutral if subbing it out.

The Process

Using sauté setting – add oil to cooker.

Add mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally.

After about 5 minutes, add garlic, thyme, and vinegar – mix well.

Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.

Give pot a quick wipe of rinse, then add sausage and onions.

Cook until sausage is browned and onions are soft and translucent.

Return mushrooms to cooker and give a good stir.

Add chicken broth and pumpkin.

Mix well to combine everything.

Add kale and give a good mix, trying to submerge all the greens. Lock lid and cook at high pressure for 10 minutes.

Once cook time is complete, quick-release pressure. Remove lid, add milk, and mix well.

And the AMAZING Result…

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

Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12

Calories 205 kcal

Author The Foodie Eats

Ingredients

2 Tbsp. olive oil
16 oz. baby bella mushrooms diced
1/2 tsp. sea salt
1/4 tsp. black pepper
1 Tbsp. garlic minced
1 Tbsp. fresh thyme leaves
1 Tbsp. sherry wine vinegar can sub red wine vinegar
1 lb. ground sage sausage
1/2 cup yellow onions diced
4 cups chicken broth
14 oz. pumpkin purée
1 lb. kale de-ribbed, roughly torn
1 cup whole milk

Instructions

Using sauté setting – add oil to cooker, along with mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally. After about 5 minutes, add garlic, thyme, and vinegar – mix well. Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.
Give pot a quick wipe or rinse, then add sausage and onions. Cook until sausage has browned and onions are soft and translucent. Return mushrooms to cooker and give a good stir.
Add chicken broth and pumpkin - mix well to combine everything. Then add kale and give a good mix, trying to submerge all the greens.
Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure.
Remove lid, add milk, and mix well. Serve and enjoy!

Nutrition Facts

Pressure Cooker Pumpkin Soup with Sausage and Kale

Amount Per Serving

Calories 205 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 4g 20%

Cholesterol 29mg 10%

Sodium 371mg 15%

Potassium 633mg 18%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 3g

Protein 11g 22%

Vitamin A 180.9%

Vitamin C 60.4%

Calcium 11%

Iron 11%

* 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.

Gluten-Free Instant Pot Recipes Side Vegan

Pressure Cooker Coconut Rice with Fresh Herbs

Posted on July 13, 2018

Pressure Cooker Coconut Rice | The Foodie Eats

Pressure Cooker Coconut Rice with Fresh Herbs

When we think of perfectly cooked rice, we usually think of fluffy, tender, individual grains of rice. In the typical rice recipe, sticky, gummy rice is to be avoided at all costs. Unless of course, you’re intentionally trying to make sticky rice, a staple food in northern Thailand. Now, while I am definitely not from Thailand, I do appreciate cuisine from all around the world. And this pressure cooker coconut rice is reflective of that.

Serve with Something Saucy!

While the texture of our pressure cooker coconut rice shares some characteristics with sticky rice, it is not at all a Thai sticky rice recipe. Thai sticky rice is made with sweet rice and water, while our recipe combines jasmine rice with coconut milk and fresh herbs. However, like Thai sticky rice, this coconut rice yields a slightly sticky rice that pairs well with saucy dishes like our Instant Pot Country Ribs with Sweet Spicy Red Curry Sauce, or our Instant Pot Curry with Chickpeas, Tomatoes & Spinach.

Mint in a savory dish?

While you may think of spearmint gum, mint chocolate chip ice-cream, and other sweet treats when we hear the word “mint”, it’s actually a versatile herb that works well in both sweet and savory dishes. It pairs perfectly with the other flavors of this dish. If cooking savory dishes with mint is new to you, trust us, it works. Maybe give this Spring Pea and Mint Risotto a try!

The Process

Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.

In a mixing bowl, combine coconut milk and vegetable broth.

Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.

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

Meanwhile, take a few leaves of mint and basil…

… and chop them as finely as you can.

Then, use a fork to fluff rice. (This rice recipe will be both sticky and clumpy, not individual grains – perfect for serving with something with lots of liquid to soak it up.)

Add herbs to rice and mix well.

And the AMAZING Result…

And as Always… Please Pin & Share the Love!

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

Pressure Cooker Coconut Rice with Fresh Herbs

Course Side Dish

Cuisine Asian

Prep Time 1 minute

Cook Time 14 minutes

Total Time 15 minutes

Servings 8

Calories 228 kcal

Author The Foodie Eats

Ingredients

1 1/2 cups jasmine rice
14 oz. coconut milk
1/2 cup vegetable broth
1/2 tsp. salt
1 Tbsp. fresh mint finely chopped
1 Tbsp. fresh basil

Instructions

Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.
In a mixing bowl, combine coconut milk and vegetable broth. Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.
Meanwhile, take a few leaves of mint and basil and chop them as finely as you can.
Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.
Then, use a fork to fluff rice. Add herbs to rice and mix well.

Recipe Notes

This rice recipe will be both sticky and clumpy, not individual grains - perfect for serving with something with lots of liquid to soak it up.

Nutrition Facts

Pressure Cooker Coconut Rice with Fresh Herbs

Amount Per Serving

Calories 228 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 9g 45%

Sodium 132mg 6%

Potassium 177mg 5%

Total Carbohydrates 29g 10%

Protein 3g 6%

Vitamin A 3.5%

Vitamin C 1.7%

Calcium 2.6%

Iron 11.7%

* 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

Posted on July 11, 2018

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.)

The Process

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

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

Add garlic and cook for one minute more.

Add curry powder and mix well.

Allow to toast for about a minute.

Stir in tomatoes…

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

Lock lid and cook at high pressure for 5 minutes.

Once cook time is complete, quick-release pressure.

Add spinach…

…and mix until fully wilted.

And the AMAZING Result…

Instant Pot Curry!

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

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

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

Course Main Course

Cuisine Indian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

Calories 321 kcal

Author The Foodie Eats

Ingredients

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

Instructions

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.
Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.
Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
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!

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

Gluten-Free Instant Pot Recipes Soup

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

Posted on July 3, 2018

Instant Pot Turkey Soup

With Mushrooms, Sweet Potatoes & Spinach

I’m not sure what’s gotten into me lately, but I am currently mildly obsessed with ground turkey. I find myself actively looking for new ways to use it. That’s pretty much how this recipe was born. I used to make this soup (that I love and should post a recipe for) with sausage, kale and pumpkin. Well, one day last week, I decided to change it a few ways: cook it in my Instant Pot and make it a little healthier. This Instant Pot turkey soup with mushrooms, sweet potatoes, and spinach is the result!

Wow, sweet potatoes are versatile!

Sweet potatoes are kinda magical. They’re always in season and can be used in more ways than just about any other vegetable. I’ve always heard that they are great used as a thickener of sauces, but I’ve never tried it myself. That’s kinda how we use them in this Instant Pot turkey soup. We cook them until they’re very soft, then break them up. It took an otherwise broth-y soup and gave it substantial body!

The Process

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. (This picture is to show you how they start and finish, however they should be cut differently.)

Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a dash of salt and remove right away. Set aside.

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

Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they’ve been sitting in a jar for who knows how long).

Add turkey to pot, season with salt and pepper, 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 garlic, mix well, and cook for another minute or two.

Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure.

Once cook time is complete, quick-release pressure. Then, using a potato masher, gently mash sweet potatoes to break them up.

Add milk and mix well.

Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!

And this is the AMAZING Result…

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

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Servings 8

Calories 190 kcal

Author The Foodie Eats

Ingredients

8 oz. baby bella mushrooms roughly chopped
2 Tbsp. olive oil
1 1/2 tsp. sea salt divided
1/3 cup yellow onions diced
1 tsp. fennel seeds
1 tsp. dried sage
1 lb. ground turkey
1/2 tsp. black pepper
1 Tbsp. garlic minced
4 cups chicken broth
1 lb. sweet potatoes roughly chopped
1/2 cup whole milk
6 oz. baby spinach

Instructions

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. Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a 1/4 teaspoon of salt and remove right away. Set aside.
Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent.
Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they've been sitting in a jar for who knows how long).
Add turkey to pot, season with salt and pepper, 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 garlic, mix well, and cook for another minute or two.
Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure.
Using a potato masher, gently mash sweet potatoes to break them up. Add milk and mix well. Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!

Nutrition Facts

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

Amount Per Serving

Calories 190 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 32mg 11%

Sodium 479mg 20%

Potassium 742mg 21%

Total Carbohydrates 16g 5%

Dietary Fiber 2g 8%

Sugars 4g

Protein 18g 36%

Vitamin A 201.5%

Vitamin C 10.2%

Calcium 7.3%

Iron 9.9%

* 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.

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce

Posted on July 2, 2018

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.

The Process

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

Whisk together.

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

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

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…

And as Always… Please Pin & Share the Love!

★ 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

In a small bowl – add vinegar, honey, red curry paste, fish sauce, and cream of coconut. Then whisk together.
In a large bowl, season pork with salt and pepper.
Add pork to pot and cover with vinegar mixture. Lock lid and cook for 40 minutes at high pressure.
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

Posted on June 30, 2018

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

Add all seasonings to a small bowl.

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

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

Add sausage, potatoes, and corn to pot…

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

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

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.

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!

And the AMAZING Result…

And as Always… Please Pin & Share the Love!

★ 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

Add all seasonings to a small bowl. Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.
Add chicken broth and 1 tablespoon of seasoning mix to pot. Then add chicken broth and 1 tablespoon of seasoning mix to pot. Next, add sausage, potatoes, and corn to pot and give a good mix. Lock lid and cook for 4 minutes at high pressure.
Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.
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.
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.

Gluten-Free Instant Pot Recipes Side

Instant Pot Baked Beans – Quick, Sweet, and Tangy

Posted on June 29, 2018

Instant Pot Baked Beans

Quick, Sweet, and Tangy

There’s not always time to cook from scratch, but that doesn’t mean you have to sacrifice taste. This quick version of Instant Pot baked beans definitely delivers! The flavors are bold, while the method is quick and easy. It’s perfect for a summer barbecue or potluck!

Why are they so Tangy?

I don’t know about you, but I love acidity in my food. Whether it be some sort of vinegar or citrus juice, acidity can really bring an otherwise boring dish to life! That being said, these beans have more vinegar in them than usual. This is totally intentional. But, if you’re not into that, you can easily reduce the amount of vinegar from 1/4 cup to 2 tablespoons.

From scratch. But with a small cheat.

We all know the benefits of cooking from scratch – usually a higher quality product and you know exactly what’s inside. Well, this Instant Pot baked beans recipe is very close to scratch, but with one small cheat – we are using canned navy beans instead of dried beans. We could have taken it a step further and used pork’n beans, but then the whole idea of “from scratch” would be out the window. For this reason, these beans will have a lighter color than if you’re using dried beans or canned pork’n beans.

I really recommend making these the day before you want to serve them. The longer the beans sit in the juice, the darker they will become. Not that they will taste any different, but they will just look more like what your guests are accustomed to seeing. If you’re interested in the full “from scratch” version, click HERE!

The Process

Cut up bacon into 1/2-inch pieces.

Using sauté setting – Add bacon to pot.

Cook bacon until almost crispy.

Then add onions and cook until soft and translucent.

Remove bacon, onions, and bacon fat from pot. Keep the bacon and onions for this recipe. Reserve bacon fat for another use or discard.

Return bacon and onions to pot, along with vinegar.

Continue cooking for about a minute, making sure to scrape up all the fond (brown bits) from the bottom of pot.

Add all remaining ingredients and mix well. Lock lid and cook for 5 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally (will take about 15 minutes). Serve and enjoy!

And the AMAZING Result…

And as Always… Please Pin & Share the Love!

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

Instant Pot Baked Beans - Quick, Sweet, and Tangy

There's not always time to cook meals from scratch, but that doesn't mean you need to sacrifice taste. This quick version definitely delivers!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 16

Calories 221 kcal

Author The Foodie Eats

Ingredients

8 bacon strips thick-sliced
1/2 cup yellow onion diced
1/4 cup apple cider vinegar
1 cup chicken broth
1/3 cup 100% maple syrup
1/3 cup brown sugar
1/3 cup ketchup
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard
1/4 tsp. black pepper
64 oz. canned navy beans

Instructions

Using sauté setting – Add bacon to pot and cook until almost crispy. Then add onions and cook until soft and translucent. Remove bacon, onions, and bacon fat from pot. Keep the bacon and onions for this recipe. Reserve bacon fat for another use or discard.
Return bacon and onions to pot, along with vinegar. Continue cooking for about a minute, making sure to scrape up all the fond (brown bits) from the bottom of pot.
Add all remaining ingredients and mix well. Lock lid and cook for 5 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (will take about 15 minutes). Serve and enjoy!

Recipe Notes

These beans will have a lighter color than either using dried beans or canned pork'n beans. For this reason, I really recommend making these the day before you want to serve them. The longer the beans sit in the juice, the darker they will become. Not that they will taste any different, but they will just look more like what your guests are accustomed to seeing.

These beans have more vinegar in them than the typical recipe. This was intentional, as we wanted a sweet yet tangy recipe. This can easily be adapted to personal preference. For less tangy beans, reduce the amount of vinegar from 1/4 cup to 2 tablespoons.

Nutrition Facts

Instant Pot Baked Beans - Quick, Sweet, and Tangy

Amount Per Serving

Calories 221 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Cholesterol 7mg 2%

Sodium 641mg 27%

Potassium 415mg 12%

Total Carbohydrates 34g 11%

Dietary Fiber 5g 20%

Sugars 10g

Protein 10g 20%

Vitamin A 0.6%

Vitamin C 1.8%

Calcium 6.7%

Iron 12.6%

* 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

Posted on June 28, 2018

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.

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

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 salt. Mix well, then mash them until their like mashed potatoes.

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 slightly. Once they have browned, hit them with a dash of salt and remove right away. Set aside.

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.

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.

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

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

Add spinach and begin mixing.

Mix until spinach is wilted.

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.

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…

★ 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

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

Nutrition Facts

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes

Amount Per Serving

Calories 377 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 5g 25%

Cholesterol 47mg 16%

Sodium 931mg 39%

Potassium 1233mg 35%

Total Carbohydrates 46g 15%

Dietary Fiber 7g 28%

Sugars 14g

Protein 20g 40%

Vitamin A 563.6%

Vitamin C 20.8%

Calcium 19%

Iron 21.3%

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

And as Always… Please Pin & Share the Love!

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

Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Chicken Vegetable Soup with Collard Greens

Posted on June 22, 2018

Pressure Cooker Chicken Vegetable Soup

with Collard Greens

This is not your average pressure cooker chicken vegetable soup. We’ve upped the ante, gone southern, and added the beloved collard greens! And in doing so, we’ve come across something truly special. The flavor is rich and mild, but definitely not bland! We found that adding a spoonful of pesto to the top of each bowl was pretty mind-blowing too!

Could you sub different chicken?

On the day we began developing this pressure cooker chicken vegetable soup recipe, the intention was to use a whole chicken for the meat and broth. But, that day, chicken leg quarters were on sale (almost half the price of whole chicken). So I decided to go with it, and it was a good choice! Because of the higher fat content of dark meat, the broth ended up being more rich and flavorful than when using a whole chicken.

I’m pretty sure using any combination of chicken pieces (or even a whole chicken) would work for this recipe with one exception: boneless, skinless chicken breasts. In my opinion, they just don’t have enough flavor to season the broth properly. However, if your goal is to create this dish as guilt-free as possible, and using breasts is a must, I would also use store-bought chicken broth (or stock) instead of water. Then cut the chicken cook time to 8 minutes with a natural pressure release.

The Process

Add chicken, chopped onion, garlic, thyme, oregano, red pepper flakes, and bay leaves to pot.

Then add water and lock lid. Set manual timer for 30 minutes at high pressure.

Remove stems from collard green leaves and separate leaves into 2 pieces. Discard stems.

Cut leaves into 1-inch pieces so that they are easily spoonable.

This is easiest by stacking several leaves at a time.

Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.

Remove leg quarters and transfer them to a large bowl.

Pour broth through a fine mesh strainer and set aside. Discard cooked aromatics.

Add olive oil, onions, celery, carrots, and 1 teaspoon salt to pot. Sweat vegetables for about 5 minutes, stirring frequently.

Add broth to pot, along with 2 teaspoons salt, tomatoes, rinds (if using), collard greens, brown sugar, and black pepper. Mix well, lock lid, and cook for 10 minutes at high pressure.

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

Once cook time is complete, quick-release pressure. Then add chicken and gently mix well.

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

Pressure Cooker Chicken Vegetable Soup with Collard Greens

Not your average chicken vegetable soup. We've upped the ante, went southern, and added beloved collard greens!

Course Soup

Cuisine Southern

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings 14

Calories 388 kcal

Author The Foodie Eats

Ingredients

4 lbs. chicken leg quarters
1 large yellow onion
1 garlic bulb cut in half horizontally
8 thyme sprigs
2 tsp. dried oregano
1/4 tsp. red pepper flakes
3 bay leaves
8 cups water
2 Tbsp. olive oil
1 cup yellow onions diced
1/2 cup celery diced
1/2 cup carrots diced
3 tsp. sea salt divided
28 oz. crushed tomatoes
4 oz. Parmigiano-Reggiano rinds optional
1 lb. collard green leaves stems removed
2 Tbsp. brown sugar
1/4 tsp. black pepper
1 cup basil pesto optional

Instructions

Add chicken, chopped onion, garlic, thyme, oregano, red pepper flakes, and bay leaves to pot. Then add water and lock lid. Set manual timer for 30 minutes at high pressure.
Remove stems from collard green leaves and separate leaves into 2 pieces. Discard stems. Cut leaves into 1-inch pieces so that they are easily spoonable. This is easiest by stacking several leaves at a time.
Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.
Remove leg quarters and transfer them to a large bowl. Pour broth through a fine mesh strainer and set aside. Discard cooked aromatics.
Add olive oil, onions, celery, carrots, and 1 teaspoon salt to pot. Sweat vegetables for about 5 minutes, stirring frequently.
Add broth to pot, along with 2 teaspoons salt, tomatoes, rinds (if using), collard greens, brown sugar, and black pepper. Mix well, lock lid, and cook for 10 minutes at high pressure.
Meanwhile… remove all chicken meat from bones in large pieces. Discard all skin and bones.
Once cook time is complete, quick-release pressure. Then add chicken and gently mix well. Serve each bowl topped with a spoonful of basil pesto (with cornbread dumplings) & enjoy!

Recipe Notes

I'm pretty sure using any combination of chicken pieces (or even a whole chicken) would work for this recipe with one exception: boneless, skinless chicken breasts. In my opinion, they just don't have enough flavor to season the broth properly. However, if your goal is to create this dish as guilt-free as possible, and using breasts is a must, I would also use store-bought chicken broth (or stock) instead of water. Then cut the chicken cook time to 8 minutes with a natural pressure release.

Nutrition Facts

Pressure Cooker Chicken Vegetable Soup with Collard Greens

Amount Per Serving

Calories 388 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 7g 35%

Cholesterol 132mg 44%

Sodium 737mg 31%

Potassium 592mg 17%

Total Carbohydrates 12g 4%

Dietary Fiber 3g 12%

Sugars 6g

Protein 26g 52%

Vitamin A 55.1%

Vitamin C 24.2%

Calcium 23.1%

Iron 12.8%

* 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.

Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Chicken Broccoli Rice “Casserole”

Posted on June 21, 2018

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…

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.

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.

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).

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.

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

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

Once cook time is complete, quick-release pressure.

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…

★ 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

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.
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.
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!
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. Once cook time is complete, quick-release pressure.
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.
Meanwhile… remove all chicken meat in large pieces. Discard skin and bones.
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.

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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