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Instant Pot

Name: Instant Pot Turkey Meatballs - Salisbury Steak Style
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 2 lbs. ground turkey; 1 Tbsp. steak seasoning; 1 Tbsp. Worcestershire sauce; 1/4 cup yellow onions (grated); 4 Tbsp. olive oil (divided); 1 cup yellow onions (thinly sliced with the grain); 1 lb. baby bella mushrooms (sliced); 4 cups beef stock; 2 Tbsp. cornstrach; 1/4 cup water

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Turkey Meatballs – Salisbury Steak Style

Posted on September 19, 2018

Instant Pot Turkey Meatballs – Salisbury Steak Style

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

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

The Process

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

Add Worcestershire sauce…

…and grated onions.

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

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

Roll into evenly rounds meatballs. Should make about 12.

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

Brown thoroughly on each side.

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

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

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

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

Cook for 3-4 minutes, stirring frequently…

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

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

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

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

Remove cooked meatballs and set aside.

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

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

And this is the AMAZING Result…

★ Did you make these Instant Pot Turkey Meatballs?

Please give it a star rating below! ★

Instant Pot Turkey Meatballs - Salisbury Steak Style

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

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6

Calories 324 kcal

Author The Foodie Eats

Ingredients

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

Instructions

Add turkey to large mixing bowl. Season with your favorite steak seasoning. Add Worcestershire sauce and grated onions. Using your hands, combine meat until all seasoning are fully incorporated. Try not to overwork the meat though.
Using a 2-ounce ice cream scoop (or some equivalent), make level scoops of turkey mixture. Roll into evenly rounds meatballs. Should make about 12.
Using sauté setting… Once hot, add 2 tablespoons of olive oil. Then add half of the meatballs. Try not to move them too often. Brown thoroughly on each side. Once first batch of meatballs are finished, remove them. Then add 2 more tablespoons of oil and repeat the process with the remaining meatballs. Then remove meatballs and set aside.
Continuing on sauté setting… add onions and mushrooms to pot. Cook for 3-4 minutes, stirring frequently until they release all their juices. Make sure to scrape up all the brown bits (fond) at the bottom of them pot. That's where all the flavor os for the gravy! The whole process up to this point will take about 30 minutes.
Return all meatballs to pot, placing them on top of mushrooms and onions. Add beef stock to pot. Lock lid and cook for 5 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure. Remove cooked meatballs and set aside.
Switch back to sauté setting. In a small bowl, combine cornstarch and water to make a slurry. Pour slurry into pot and cook until desired consistency is reached, probably about one minute.
Return meatballs to pot and let them sit on warm setting for as long as possible. Serve with something to soak up the gravy, like mashed potatoes.

Nutrition Facts

Instant Pot Turkey Meatballs - Salisbury Steak Style

Amount Per Serving

Calories 324 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 2g 10%

Cholesterol 83mg 28%

Sodium 402mg 17%

Potassium 1189mg 34%

Total Carbohydrates 12g 4%

Dietary Fiber 1g 4%

Sugars 3g

Protein 40g 80%

Vitamin A 2.1%

Vitamin C 3.7%

Calcium 5.1%

Iron 14.3%

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

And as Always… Please Pin & Share the Love!

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

Gluten-Free Instant Pot Recipes Soup

Instant Pot White Chicken Chili in 3 Steps

Posted on September 17, 2018

Instant Pot White Chicken Chili

Most people don’t eat white chili often. I’m not sure why because it can be just as delicious as traditional red chili. Well, this Instant Pot white chicken chili is like a combination of all the best parts. It’s very healthy (ZERO points on Weight Watcher, when using fat-free broth), easily made in 3 steps, and done in less than half an hour! Yeah, it’s a winner.

The Process

First add all 3 types of beans to pot.

Then add the other veggies – onions, jalapeños, and garlic.

Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt.

Now, add chicken broth.

Give a good mix.

Finally, add chicken breasts…

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

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

Switch to sauté setting. Remove chicken breasts…

…and transfer them to a large mixing bowl.

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

Return chicken to pot…

…and let set for as long as you can, but at least 10 minutes.

Combine cornstarch and water to make a slurry.

Pour slurry into pot…

…and let simmer until desired consistency is reached (about 1 minute).

And this is the AMAZING Result…

★ Did you make this Instant Pot White Chicken Chili?

Please give it a star rating below! ★

Instant Pot White Chicken Chili

This Instant Pot white chicken chili recipe delivers well-balanced bright and spicy flavors, without too much heat.

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12

Calories 241 kcal

Author The Foodie Eats

Ingredients

15 oz. canned cannellini beans drained, rinsed
15 oz. canned great northern beans drained, rinsed
15 oz. canned chickpeas drained, rinsed
1 cup yellow onions diced
1 jalapeno diced
1 Tbsp. garlic minced
4 tsp. chili powder
1 Tbsp. ground coriander
1 Tbsp. cumin
1 tsp. oregano
1 tsp. sea salt
4 cups chicken broth
2 lbs. boneless skinless chicken breasts
2 Tbsp. cornstarch
1/4 cup water

Instructions

First add all 3 types of beans to pot. Then add the other veggies – onions, jalapeños, and garlic. Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt. Now, add chicken broth. Give a good mix.
Finally, add chicken breasts, making sure they are submerged in the liquid.
Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.
Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.
Combine cornstarch and water to make a slurry. Pour slurry into pot and let simmer until desired consistency is reached (about 1 minute).
Serve with your favorite toppings.

Nutrition Facts

Instant Pot White Chicken Chili

Amount Per Serving

Calories 241 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Cholesterol 48mg 16%

Sodium 405mg 17%

Potassium 822mg 23%

Total Carbohydrates 26g 9%

Dietary Fiber 6g 24%

Sugars 1g

Protein 25g 50%

Vitamin A 12.4%

Vitamin C 13.6%

Calcium 10.8%

Iron 24%

* 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 Instant Pot Recipes

Instant Pot Pumpkin Cheesecake with Maple Glaze

Posted on September 17, 2018

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Instant Pot Pumpkin Cheesecake with Maple Glaze

We are very excited to share this Instant Pot pumpkin cheesecake with everyone. This recipe is an adaption of a family recipe that my wife has been enjoying her whole life. Those are always my favorites! You might expect this cheesecake to be overly sweet, but it’s not. The cheesecake itself is lightly sweetened, which pairs perfectly with the sweet maple glaze.

You may notice there is no pumpkin pie spice in this recipe. While this is a pumpkin cheesecake, it is not meant to be a pumpkin pie cheesecake. However, the cinnamon and nutmeg, which are both components of pumpkin pie spice, add the perfect hint of spice. Die hard pumpkin pie spice fans are welcome to simply swap out the nutmeg and cinnamon for equal amounts of pumpkin pie spice.

The Process

Place graham crackers in food processor or blender and blend into fine crumbs.

Transfer graham cracker crumbs to medium bowl and combine with brown sugar.

Add melted butter and syrup and stir until well combined.

Pour crumb mixture into 7×3″ push pan or springform pan.

Shake pan lightly to distribute crumbs across pan, then use spatula or fingers to even them out.

Use the bottom of a glass or mason jar to press crumb mixture firmly and evenly down until you have a consistently even layer of crust. Then place in freezer while you make your batter.

In a large mixing bowl… Using a hand or stand mixer, combine cream cheese and sugar on low speed until light and fluffy.

Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

Place 3-inch trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.

Remove crust from freezer and pour batter into pan.

Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release. Remove foil and carefully transfer to cooling rack for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

Before serving, prepare maple glaze by adding heavy cream and maple syrup to clean instant pot. Hit sauté, then immediately set a timer for five minutes.

Mixture will begin to boil. Stir often with a rubber spatula, but not constantly.

Continue to boil. Mixture will turn light caramel. As soon as timer beeps, remove inner pot from Instant Pot and allow to cool.

And this is the AMAZING Result…

★ Did you make this Instant Pot Pumpkin Cheesecake?

Please give it a star rating below! ★

4.67 from 3 votes

Instant Pot Pumpkin Cheesecake with Maple Glaze

The best part of this cheesecake is that it is not overly sweet. Perfectly balanced with the glaze.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12

Calories 314 kcal

Author The Foodie Eats

Ingredients

Cheesecake crust:

1/2 cup graham crackers (120 grams) crushed
2 Tbsp. butter melted
2 tsp. brown sugar
1 Tbsp. maple syrup

Cheesecake batter:

16 oz. cream cheese room temperature
1/2 cup sugar white granulated
2 large eggs room temperature
1/2 cup heavy whipping cream room temperature
1 cup pumpkin purée room temperature
1 Tbsp. cornstarch
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Maple Glaze

1/2 cup heavy whipping cream
6 Tbsp. pure maple syrup

Instructions

Cheesecake crust:

Crush graham crackers to fine crumbs by pulsing in food processor or blender.
Transfer graham cracker crumbs to medium bowl and combine with brown sugar. Add melted butter and syrup and stir until well combined.
Pour crumb mixture into bottom of 7x3" push pan or springform pan. Shake pan lightly to distribute crumbs across pan, then use spatula or fingers to even them out.
Use the bottom of a glass or mason jar to press crumb mixture firmly and evenly down until you have a consistently even layer of crust. Then place in freezer while you make your batter.

Cheesecake Batter:

(For best results, all ingredients should be room temperature before beginning.)
In a large mixing bowl... Using a hand or stand mixer, combine cream cheese and sugar on low speed until light and fluffy.
Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.
Remove crust from freezer and pour batter into pan.

Cooking Instructions:

Place 3" trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.
Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release (will take from 20-30 minutes).
Remove lid and carefully transfer cheesecake to cooling rack. Remove foil, and gently use the corner of a paper towel to dry any water that may have gathered around the edges of cheesecake. (This can leave marks on the cheesecake if not done carefully, and is an optional step.) Remove foil and carefully transfer to cooling rack for one hour.
Allow cheesecake to cool for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.
Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan.

Maple Glaze:

Prepare glaze after cheesecake has been refrigerated for minimum of six hours and is ready to be served. Add heavy cream and maple syrup to empty and clean pressure cooker.
Using sauté setting... Set a timer for five minutes. The cream and syrup will begin to boil and bubble. Stir often. The color will start to change to a light caramel color, and it will thicken slightly.
After five minutes, immediately remove pot from pressure cooker and allow to cool to room temperature.
Once cooled to room temperature, pour desired amount of glaze over top of prepared cheesecake. Cheesecake can be refrigerated with the glaze, or served immediately.

Nutrition Facts

Instant Pot Pumpkin Cheesecake with Maple Glaze

Amount Per Serving

Calories 314 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 13g 65%

Cholesterol 101mg 34%

Sodium 183mg 8%

Potassium 142mg 4%

Total Carbohydrates 23g 8%

Sugars 17g

Protein 4g 8%

Vitamin A 81.6%

Vitamin C 1%

Calcium 7.4%

Iron 4%

* 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 Chicken Chili – Easy & Delicious

Posted on September 14, 2018

Instant Pot Chicken Chili | The Foodie Eats

Instant Pot Chicken Chili – Easy & Delicious

There’s nothing like a bowl of hot chicken chili on a cold night. And, considering how delicious this is, you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process of this Instant Pot chicken chili, with an amazing result.

Step 1 – Throw Everything in the Pot

That’s right. Just put all the ingredients in your Instant Pot and you’re done!

Step 2 – Shred the Chicken

That’s right. Just remove the chicken, shred it, and return it to the pot. Easy peasy.

The Process

First add all 3 types of beans to pot.

Then add the other veggies – onions, peppers, and garlic.

Next add the spices – chili powder, cumin, oregano, bay leaf, and salt.

Now, add your liquid components – chicken broth and tomato sauce.

Give a good mix.

Finally, add chicken breasts…

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

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

Remove chicken breasts…

…and transfer them to a large mixing bowl.

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

Return chicken to pot…

…and let set for as long as you can, but at least 10 minutes.

And this is the AMAZING Result…

★ Did you make this Instant Pot Chicken Chili?

Please give it a star rating below! ★

Instant Pot Chicken Chili

This recipe couldn't be any easier to execute, with an amazing result!

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12

Calories 249 kcal

Author The Foodie Eats

Ingredients

15 oz. canned red kidney beans drained, rinsed
15 oz. canned pinto beans drained, rinsed
15 oz. canned black beans drained, rinsed
3/4 cup yellow onions diced
3/4 cup green bell peppers diced
1 Tbsp. garlic minced
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. oregano
1 bay leaf
1 tsp. sea salt
2 cups chicken broth
12 oz. tomato sauce
3 lbs. boneless skinless chicken breasts

Instructions

First add all 3 types of beans to pot. Then add the other veggies – onions, peppers, and garlic. Next add the spices – chili powder, cumin, oregano, bay leaf, and salt. Now, add your liquid components – chicken broth and tomato sauce. Give a good mix.
Finally, add chicken breasts, making sure they are submerged in the liquid.
Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.
Serve with your favorite toppings, or none at all. And, of course, some cornbread!

Nutrition Facts

Instant Pot Chicken Chili

Amount Per Serving

Calories 249 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Cholesterol 72mg 24%

Sodium 974mg 41%

Potassium 942mg 27%

Total Carbohydrates 21g 7%

Dietary Fiber 7g 28%

Sugars 3g

Protein 31g 62%

Vitamin A 18.7%

Vitamin C 16.3%

Calcium 7.4%

Iron 18.6%

* 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.

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Turkey Breast – Tender, Juicy & Flavorful

Posted on September 13, 2018

Instant Pot Turkey Breast

Tender, Juicy & Flavorful in 1 Hour

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

The Process

Make sure turkey breast is completely defrosted.

Season breast liberally with salt and pepper.

Making sure to season inside cavity as well.

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

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

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

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

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

And this is the AMAZING Result…

★ Did you make this Instant Pot Turkey Breast?

Please give it a star rating below! ★

Instant Pot Turkey Breast

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

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 35 minutes

Pressure Release 25 minutes

Total Time 40 minutes

Servings 6

Calories 617 kcal

Author The Foodie Eats

Ingredients

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

Instructions

Make sure turkey breast is completely defrosted. Season breast liberally with salt and pepper, making sure to season inside cavity as well.
Add remaining ingredients to pot – chicken broth, onions, garlic, thyme, rosemary. (Not pictured: I meant to add a sliced lemon as well, but I forgot.) Place trivet on top of all ingredients. May be uneven and not touch bottom, and that’s okay.
Place breast on top of trivet, skin side up. Lock lid and cook for 35 minutes at high pressure. I use the rule: 5 minutes per pound, plus 5 more minutes. There’s nothing worse than undercooked poultry.
Once cook time is complete, allow pressure to release naturally (will take almost 30 minutes).
Using tongs and a spatula, transfer turkey breast to a baking tray. Place into oven under high broiler until skin reaches desired crispiness. Keep a close eye on it and do not walk away because it can change quickly. Be sure to rotate the breast so that it crisps evenly on all sides of the skin.
When ready to serve, be sure to slice against the grain. If you slice with the grain, the turkey will be chewy.

Recipe Notes

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

Nutrition Facts

Instant Pot Turkey Breast

Amount Per Serving

Calories 617 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 7g 35%

Cholesterol 245mg 82%

Sodium 242mg 10%

Potassium 1149mg 33%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 84g 168%

Vitamin A 1.7%

Vitamin C 16%

Calcium 6.6%

Iron 28%

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

And as Always… Please Pin & Share the Love!

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

Instant Pot Recipes Side

Instant Pot Bread Pudding – Savory with Mushrooms and Parmesan

Posted on September 12, 2018

Instant Pot Bread Pudding

Savory with Mushrooms and Parmesan

The first time I told my family I was making a savory bread pudding, they looked at me like I had two heads. They just couldn’t wrap their brains around the idea. But I tell you what… they sure did eat ALL of it! The best way I can describe this Instant Pot bread pudding is this… It’s like stuffing and bread pudding had a baby. All the flavors of holiday stuffing, but with the texture of traditional bread pudding – rich and custardy-creamy.

The Process

Preheat oven to 375 degrees. (I typically try not to use the oven for Instant Pot recipes, but this is an exception.)

Cut off bottom ends of bread. Discard or save for another use.

Cut bread into 1-inch cubes.

Add bread cubes to large mixing bowl.

Add oil, thyme, and garlic to bowl.

Toss to coat.

Spread bread cubes out on a large baking sheet. Bake until golden brown. Could take anywhere from 10-20 minutes, depending on the bread.

Using sauté setting… melt butter in pot.

Add mushrooms, onions, celery, bell peppers, and 1/2 teaspoon of salt.

Sauté until veggies are soft and all their juices evaporate, anywhere from 10-15 minutes.

Meanwhile… add eggs to a separate mixing bowl and whisk together.

Then add heavy cream, 1/2 teaspoon of salt, and pepper…

…and whisk again.

Return toasted bread to same bowl you used to toss them.

Add sautéed veggies…

…and parsley. Mix well.

Pour custard into bowl with bread and veggies. Mix well.

Add 1 1/2 cups water to pot, along with 3-inch trivet. Turn on sauté setting to begin heating water.

Spray 7-inch pan with nonstick cooking spray.

Pour stuffing into prepared pan.

Top with parmesan cheese.

Cover pan with foil and place on top of trivet. Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, quick-release pressure.

Remove lid from pot and foil from pan. If you like, although not a must, place pan under high broiler for a few minutes to toast the cheese.

And this is the AMAZING Result…

★ Did you make this Instant Pot Bread Pudding?

Please give it a star rating below! ★

5 from 1 vote

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan

This recipe is like stuffing & bread pudding had a baby - the flavors of holiday stuffing, with the texture of traditional bread pudding.

Course Side Dish

Cuisine Southern

Servings 14

Calories 201 kcal

Author The Foodie Eats

Ingredients

8 oz. white bread
2 Tbsp. olive oil
1 Tbsp. thyme leaves
1 Tbsp. garlic minced
8 oz. mushrooms sliced
3/4 cup yellow onions diced
3/4 cup celery thinly sliced
1/2 cup green bell peppers diced
1 tsp. sea salt divided
2 Tbsp. parsley finely chopped
4 large eggs
1 3/4 cups heavy cream
1/2 tsp. black pepper
1/4 cup Parmesan cheese grated

Instructions

Preheat oven to 375 degrees. (I typically try not to use the oven for Instant Pot recipes, but this is an exception.) Cut off bottom ends of bread. Discard or save for another use. Cut bread into 1-inch cubes. Add bread cubes to large mixing bowl. Add oil, thyme, and garlic to bowl. Toss to coat. Spread bread cubes out on a large baking sheet. Bake until golden brown. Could take anywhere from 10-20 minutes, depending on the bread.
Using sauté setting… melt butter in pot. Add mushrooms, onions, celery, bell peppers, and 1/2 teaspoon of salt. Sauté until veggies are soft and all their juices evaporate, anywhere from 10-15 minutes.
Meanwhile… add eggs to a separate mixing bowl and whisk together. Then add heavy cream, 1/2 teaspoon of salt, and pepper and whisk again.
Return toasted bread to same bowl you used to toss them. Add sautéed veggies and parsley. Mix well. Pour custard into bowl with bread and veggies. Mix well.
Add 1 1/2 cups water to pot, along with 3-inch trivet. Turn on sauté setting to begin heating water.
Spray 7-inch pan with nonstick cooking spray. Pour stuffing into prepared pan. Top with parmesan cheese. Cover pan with foil and place on top of trivet. Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, quick-release pressure.
Remove lid from pot and foil from pan. If you like, although not a must, place pan under high broiler for a few minutes to toast the cheese. Serve warm.

Nutrition Facts

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan

Amount Per Serving

Calories 201 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 7g 35%

Cholesterol 88mg 29%

Sodium 280mg 12%

Potassium 168mg 5%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Sugars 1g

Protein 5g 10%

Vitamin A 15.8%

Vitamin C 12.6%

Calcium 10.4%

Iron 7.1%

* 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

Instant Pot Spaghetti Squash with Greek Style

Posted on September 11, 2018

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Instant Pot Spaghetti Squash with Greek Style

I don’t know about you, but I had never eaten spaghetti squash until about 5 years ago. Just another thing that we didn’t eat in our household. But during a season of eating vegetarian, my wife and I discovered how versatile (and easy) spaghetti squash is to make. Well, this Greek-style Instant Pot spaghetti squash is pretty remarkable in that its flavor is amazing and it’s almost impossible to mess up!

The Process

Place spaghetti squash on large cutting board.

Using a large knife, slice squash in half lengthwise.

Then, using a spoon, scoop out seeds.

Add 1 cup water to pot, along with trivet.

Place both squash halves on top of trivet. Lock lid and cook for 7 minutes at high pressure.

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

Transfer squash to large mixing bowl.

Give pot a quick rinse and wipe. Switch to sauté setting… Add oil, onions, and 1/4 teaspoon of salt – cook for 2-3 minutes, stirring frequently.

Meanwhile… using a fork, scrape out flesh of squash. Discard shell.

Once onions are soft and translucent…

…add garlic and olives. Cook for for 1 minute, stirring frequently.

Add spinach…

…and continue cooking until wilted.

Then turn off heat and add basil, tomatoes, and salt.

Mix well until tomatoes are warm.

Return squash to pot…

…and mix well.

Finally, add feta…

…and mix one last time.

And this is the AMAZING Result…

★ Did you make this Instant Pot Spaghetti Squash?

Please give it a star rating below! ★

Instant Pot Spaghetti Squash - Greek Style

This healthy and simple recipe is easy to make, but will deliver a flavor that you won't forget.

Course Side Dish

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 198 kcal

Author The Foodie Eats

Ingredients

3-4 lb. spaghetti squash
2 Tbsp. olive oil
1/4 cup yellow onions diced
1 1/4 tsp. sea salt divided
4 tsp. garlic minced
1/3 cup black olives sliced
8 oz. baby spinach
2 Tbsp. fresh basil finely chopped
1 1/2 cups tomatoes large diced
4 oz. feta cheese crumbled

Instructions

Place spaghetti squash on large cutting board. Using a large knife, slice squash in half lengthwise. Then, using a spoon, scoop out seeds.
Add 1 cup water to pot, along with trivet. Place both squash halves on top of trivet. Lock lid and cook for 7 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Transfer squash to large mixing bowl.
Give pot a quick rinse and wipe. Switch to sauté setting…
Add oil, onions, and 1/4 teaspoon of salt – cook for 2-3 minutes, stirring frequently.
Meanwhile… using a fork, scrape out flesh of squash. Discard shell.
Once onions are soft and translucent, add garlic and olives. Cook for for 1 minutes, stirring frequently. Add spinach and continue cooking until wilted. Then turn off heat and add basil, tomatoes, and salt. Mix well until tomatoes are warm.
Return squash to pot and mix well. Finally, add feta and mix one last time.

Nutrition Facts

Instant Pot Spaghetti Squash - Greek Style

Amount Per Serving

Calories 198 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 3g 15%

Cholesterol 16mg 5%

Sodium 797mg 33%

Potassium 593mg 17%

Total Carbohydrates 21g 7%

Dietary Fiber 5g 20%

Sugars 8g

Protein 6g 12%

Vitamin A 89.9%

Vitamin C 27.8%

Calcium 20.5%

Iron 12.2%

* 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.

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Frittata with Sausage, Mushrooms and Feta

Posted on September 9, 2018

Instant Pot Frittata with Sausage, Mushrooms and Feta

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

The Process

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

Meanwhile – Crack eggs into a large mixing bowl.

Add salt to eggs. Then, using a whisk…

…mix until yolks are broken up and fully incorporated.

Add milk and whisk again…

…until eggs are light and airy.

Once sausage is fully browned…

…add mushrooms and peppers to pot.

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

Turn off power to pot, then add spinach.

Mix continuously until all spinach is wilted.

Spray 7-inch push pan with nonstick cooking spray.

Add sausage/vegetable mixture to pan.

Pour eggs over top of sausage/vegetable mixture.

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

Add feta on top of egg mixture.

Cover pan with aluminum foil.

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

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

And this is the AMAZING Result…

★ Did you make this Instant Pot Frittata?

Please give it a star rating below! ★

4 from 1 vote

Instant Pot Frittata with Sausage, Mushrooms & Feta

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

Course Brunch

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Calories 259 kcal

Author The Foodie Eats

Ingredients

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

Instructions

Using sauté setting… Add sausage to pot and begin browning – breaking up sausage as much as possible and scraping up bits from bottom.
Meanwhile – Crack eggs into a large mixing bowl. Add salt to eggs. Then, using a whisk, mix until yolks are broken up and fully incorporated. Add milk and whisk again, until eggs are light and airy.
Once sausage is fully browned, add mushrooms and peppers to pot and cook for 3-4 minutes. You want mushrooms to release their liquid and then most of that liquid evaporate. Turn off power to pot, then add spinach. Mix continuously until all spinach is wilted.
Spray 7-inch push pan with nonstick cooking spray. Add sausage/vegetable mixture to pan. Pour eggs over top of sausage/vegetable mixture. Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan. Add feta on top of egg mixture. Cover pan with aluminum foil.
Add 1 1/2 cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.
Once cook time is complete, quick-release pressure. Remove lid and aluminum foil, then let cool for a few minutes. Once pan is nearly warm to touch, remove from pot, then push out onto a plate. Slice and serve warm.

Recipe Notes

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

Nutrition Facts

Instant Pot Frittata with Sausage, Mushrooms & Feta

Amount Per Serving

Calories 259 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 7g 35%

Cholesterol 359mg 120%

Sodium 803mg 33%

Potassium 424mg 12%

Total Carbohydrates 4g 1%

Sugars 3g

Protein 18g 36%

Vitamin A 64.1%

Vitamin C 27.7%

Calcium 19.1%

Iron 14.8%

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

And as Always… Please Pin & Share the Love!

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

Dessert Instant Pot Recipes

Instant Pot Red Velvet Cake w/ Kahlua & Bailey’s Cream Cheese Frosting

Posted on September 6, 2018

Instant Pot Red Velvet Cake

With Kahlua and Bailey’s Cream Cheese Frosting

Anybody that knows me knows how much I love red velvet cake. It’s been my favorite pretty much my whole life. However, all red velvet cake is not created equally. Most of them are just red cakes, in my opinion, and miss the whole velvet aspect – which is what makes them special. Well, I think this Instant Pot red velvet cake hits the mark!

Before you throw tomatoes about baking in an Instant Pot…

It seems that every time I post a recipe that uses an Instant Pot to bake, I get so many negative comments. Not because of the flavor or anything, but because I’m not sticking with tradition and using the oven. So let me just say this… I like using my Instant Pot. I like being creative when I cook and trying new things. When I figure something out that I think is worth sharing (like this Instant Pot red velvet cake), I share it. I don’t expect everyone to like it or try it. But there’s no need to be rude about other people doing something – which is quite frankly delicious! That’s all 🙂

Plus… IT HAS BOOZE!

The Process

Add all dry ingredients to large mixing bowl – flour, baking soda, baking powder, cocoa powder, and salt. Note: sugar is not a dry ingredient.

Using a whisk…

…mix until fully combined.

In a separate mixing bowl, begin adding wet ingredients – staring with sugar and oil.

Using a hand mixer, blend them together.

Add the egg…

…and mix again.

Add buttermilk and vanilla extract – mix again.

Finally, add red food coloring, Kahlua, and vinegar…

…and mix again.

Pour wet ingredients into bowl with dry ingredients, then mix just until fully combined. Do not over-mix!

Spray 7-inch pan with nonstick cooking spray.

Pour batter into pan…

…and cover with aluminum foil.

Place 3-inch trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet. Lock lid and cook at high pressure for 75 minutes. Once cook time is complete, allow pressure to release naturally.

And This is the Amazing Result…

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

5 from 2 votes

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting

Rich, moist cake... with booze!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 12

Calories 355 kcal

Author The Foodie Eats

Ingredients

1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 Tbsp. cocoa powder
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1/2 cup buttermilk
1/2 tsp. vanilla extract
1 tsp. white vinegar
1 oz. red food coloring
50 ml Kahlua 1 mini bottle
4 oz. cream cheese softened
1/2 cup butter room temperature
3/4 cup powdered sugar
50 ml Bailey's Irish Cream 1 mini bottle

Instructions

Add all dry ingredients to large mixing bowl – flour, baking soda, baking powder, cocoa powder, and salt. Note: sugar is not a dry ingredient.
In a separate mixing bowl, begin adding wet ingredients – staring with sugar and oil. Using a hand mixer, blend them together. Add the egg, and mix again. Add buttermilk and vanilla extract – mix again. Finally, add red food coloring, Kahlua, and vinegar - and mix again.
Pour wet ingredients into bowl with dry ingredients, then mix just until fully combined. Do not over-mix!
Spray 7-inch push pan with nonstick cooking spray. Pour batter into pan, and cover with aluminum foil.
Place 3-inch trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet. Lock lid and cook at high pressure for 75 minutes. Once cook time is complete, allow pressure to release naturally.
Remove push pan, uncover, and let cool for at least 10 minutes before removing cake. Then, once pan is warm to touch, push out cake to a cooling rack and let cool completely before icing.
Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Lastly, increase to the highest speed until whipped texture is achieved.
Frost the cakes in the style of your choice. And enjoy!

Nutrition Facts

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting

Amount Per Serving

Calories 355 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 14g 70%

Cholesterol 45mg 15%

Sodium 250mg 10%

Potassium 101mg 3%

Total Carbohydrates 37g 12%

Dietary Fiber 1g 4%

Sugars 27g

Protein 3g 6%

Vitamin A 8%

Calcium 3.9%

Iron 5.2%

* 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

Instant Pot Corn – Cilantro-Lime Creamed Corn

Posted on September 4, 2018

Instant Pot Corn

Cilantro-Lime Creamed Corn

I have been eating creamed corn my whole life. As a kid, it was definitely one of my top five favorite foods. Funny things is… when anybody in my family ever cooked it, they NEVER actually added cream. Or even milk for that matter! Which is crazy because almost every recipe online uses some sort of cream – heavy cream, milk, or even cream cheese. Well, I guess call me the odd ball because we’re only using butter for this Instant Pot corn.

Now, I did not grow up eating creamed corn with cilantro or lime. I’m from a small town in Florida and, back in the 80’s, I doubt we even knew what cilantro was. So this Instant Pot corn recipe is an adaption of my childhood, combined with my love of the cilantro and lime flavor profile. It’s pretty doggone good.

The Process

Cut corn kernels off of 6 cobs – should yield between 4-5 cups.

Break up corn into individual kernels.

Add corn to pot.

Then add water and salt. Lock lid and cook for 4 minutes at high pressure.

Meanwhile – finely chop cilantro.

Using a microplane – remove zest from 2 limes, then finely chop.

Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.

Add butter, cilantro, lime zest, and cayenne. Mix well until butter is completely melted.

Make a cornstarch slurry.

Pour cornstarch slurry into pot. Mix well, and continue mixing until desired consistency is reached. Probably about 1 minute.

Switch to warm setting until ready to serve.

And This Instant Pot Corn is the Amazing Result…

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

Instant Pot Cilantro-Lime Creamed Corn

This recipe is an adaption of my childhood memories of creamed corn, combined with my love of the cilantro and lime flavor profile.

Course Side Dish

Cuisine Southern

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8

Calories 202 kcal

Author The Foodie Eats

Ingredients

5 cups corn
1 1/2 cups water
1 tsp. sea salt
2 Tbsp. cilantro leaves finely chopped
zest of 2 limes finely choped
1/4 tsp. cayenne pepper
1/2 cup butter
1 Tbsp. cornstarch
2 Tbsp. water

Instructions

Cut corn kernels off of 6 cobs – should yield between 4-5 cups. Break up corn into individual kernels.
Add corn to pot. Then add water and salt. Lock lid and cook for 4 minutes at high pressure.
Meanwhile – finely chop cilantro. Using a microplane – remove zest from 2 limes, then finely chop.
Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting. Add butter, cilantro, lime zest, and cayenne pepper. Mix well until butter is completely melted.
Make a cornstarch slurry by mixing cornstarch and 2 tablespoons of water. Pour cornstarch slurry into pot. Mix well, and continue mixing until desired consistency is reached. Probably about 1 minute.
Switch to warm setting until ready to serve.

Nutrition Facts

Instant Pot Cilantro-Lime Creamed Corn

Amount Per Serving

Calories 202 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 7g 35%

Cholesterol 30mg 10%

Sodium 345mg 14%

Potassium 229mg 7%

Total Carbohydrates 22g 7%

Dietary Fiber 2g 8%

Sugars 4g

Protein 3g 6%

Vitamin A 18.4%

Vitamin C 7.8%

Calcium 1%

Iron 2.8%

* 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.

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