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Instant Pot Veggie Lasagna with Mushroom “Meat” Sauce

Posted on November 3, 2018

Instant Pot Veggie Lasagna

With Mushroom “Meat” Sauce

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

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

The Process

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

Whisk together and set aside.

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

Add oregano and fennel seeds and cook for one minute.

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

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

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

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

Then spread half of the ricotta mixture over the noodles.

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

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

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

Make another layer of noodles…

followed by all the remaining ricotta mix.

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

…and mozzarella.

Make one last layer of sauce…

Then cover pan with aluminum foil.

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

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

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

Top pan with Parmesan cheese.

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

And this is the AMAZING Result…

★ Did you make this Instant Pot Veggie Lasagna?

Please give it a star rating below! ★

Instant Pot Veggie Lasagna with Mushroom "Meat" Sauce

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

Course Main Course

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

Calories 438 kcal

Author The Foodie Eats

Ingredients

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

Instructions

Add ricotta, egg, basil, and 1/2 teaspoon of salt to small bowl. Whisk together and set aside.
Using sauté setting… add oil, mushrooms, onions, 1/2 teaspoon of salt, and black pepper to pot. Cook for about 7 minutes, until all juices have released and evaporated. Add oregano and fennel seeds and cook for 1 minute. Then add garlic and vinegar and continue cooking for another 30 seconds or so. Add crushed tomatoes, 1/2 teaspoon of salt, and sugar. Mix well and let simmer for about 5 minutes.
In a 7-inch pan… pour in about 1/2 cup of sauce, just enough to barely cover the bottom of pan. Add 3 or 4 noodles to pan to make an even layer (break them up if need be). I prefer to have them overlap because it helps the final product to hold its shape. Then spread half of the ricotta mixture over the noodles. Next, make an even layer using 1/3 of all your mozzarella. Make a slightly overlapping layer of squash, starting around the edges and working around the pan.
Add about 1 1/2 cups of sauce, making sure to cover squash layer completely. Make another layer of noodles, followed by all the remaining ricotta mix. Repeat the previous steps as before with the mozzarella and zucchini (instead of squash). Make one last layer of sauce on top and cover pan with aluminum foil.
Add 1 1/2 cups of water to pot, along with a 3-inch trivet. No need to rinse out the pot beforehand. Place pan on top of trivet, lock lid and cook for 40 minutes at high pressure. Once cook time is complete, quick-release pressure. Carefully remove pan from pot and uncover. Top pan with Parmesan cheese.
Put pan on a baking sheet to prevent any splatters or leaks. Then place under a high broiler for about 5 minutes, or until cheese has reached the color/crispiness you prefer. Remove from oven and let rest for AT LEAST 30 minutes. If you slice or push it before it has cooled slightly, it will lose its shape and fall apart.

Nutrition Facts

Instant Pot Veggie Lasagna with Mushroom "Meat" Sauce

Amount Per Serving

Calories 438 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 11g 55%

Cholesterol 85mg 28%

Sodium 629mg 26%

Potassium 962mg 27%

Total Carbohydrates 35g 12%

Dietary Fiber 5g 20%

Sugars 10g

Protein 24g 48%

Vitamin A 220.4%

Vitamin C 41.9%

Calcium 53.5%

Iron 17.4%

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

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 Shredded Chicken with Homemade BBQ Sauce

Posted on November 1, 2018

Instant Pot Shredded Chicken

With Homemade BBQ Sauce

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

The Process

Add onions, garlic, and bay leaf to pot.

Place trivet on top of aromatics.

Then add 1 cup of water.

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

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

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

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

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

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

Add 1 cup of sauce to chicken and mix well.

Add more sauce until your desired sauciness is reached.

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

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

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

And this is the AMAZING Result…

More Instant Pot chicken recipes:

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Please give it a star rating below! ★

Instant Pot Shredded Chicken with Homemade BBQ Sauce

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

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 10

Calories 304 kcal

Author The Foodie Eats

Ingredients

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

Instructions

Add onions, garlic, and bay leaf to pot. Place trivet on top of aromatics. Then add 1 cup of water.
Season chicken liberally with salt and pepper, including inside cavity. Place chicken (breast side up) on top of trivet. Lock lid and cook for 45 minutes at high pressure.
Meanwhile… add all remaining ingredients to a microwave-safe bowl. Whisk together and microwave until hot (about 2 minutes). Set aside.
Once cook time is complete, allow pressure to release naturally (about 20 minutes). Using the trivet, transfer chicken to a large bowl and allow to cool slightly.
Once cool enough to handle, remove all meat from bones. Add 1 cup of sauce to chicken and mix well. Add more sauce until your desired sauciness is reached.

Nutrition Facts

Instant Pot Shredded Chicken with Homemade BBQ Sauce

Amount Per Serving

Calories 304 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 6g 30%

Cholesterol 68mg 23%

Sodium 442mg 18%

Potassium 488mg 14%

Total Carbohydrates 19g 6%

Dietary Fiber 1g 4%

Sugars 15g

Protein 18g 36%

Vitamin A 10.8%

Vitamin C 7.5%

Calcium 5.5%

Iron 10.1%

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

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

Pressure Cooker Yellow Rice Easily Made from Scratch

Posted on October 30, 2018

Quick, Easy, and Delicious

Pressure Cooker Yellow Rice

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

Why Yellow Rice From Scratch?

(Why not just use the bagged stuff?)

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

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

The Process

Using sauté setting – Melt butter…

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

Then add garlic and cook for another 30 seconds.

Add rice…

and turmeric.

Stir well to coat.

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

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

And this is the AMAZING Result…

More Instant Pot rice recipes:

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5 from 2 votes

Pressure Cooker Yellow Rice

Easy and delicious pressure cooker yellow rice from scratch!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 27 minutes

Total Time 30 minutes

Servings 8

Calories 224 kcal

Ingredients

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

Instructions

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

Recipe Notes

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

Nutrition Facts

Pressure Cooker Yellow Rice

Amount Per Serving

Calories 224 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 7mg 2%

Sodium 193mg 8%

Potassium 211mg 6%

Total Carbohydrates 41g 14%

Dietary Fiber 1g 4%

Protein 5g 10%

Vitamin A 2.2%

Vitamin C 3%

Calcium 3.1%

Iron 12%

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

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

Dessert Instant Pot Recipes

Gingerbread Cheesecake in the Instant Pot

Posted on October 26, 2018

Gingerbread Cheesecake in the Instant Pot

There’s something special about having a dessert that’s perfect for a holiday table. For Thanksgiving, sweet potato pie and pumpkin cheesecake are sure to be on our table. But when Christmas rolls around we are ready for all the Christmas flavors. Homemade eggnog, and this gingerbread cheesecake are the stars of our Christmas menu. This creamy gingerbread cheesecake has a hint of gingerbread spice that pairs perfectly with the sweet and spicy gingersnap crust.

The Process

Measure out 120 grams gingersnaps or 18 Stauffer Ginger Snap Cookies.

Place gingersnaps and 1 tsp brown sugar in food processor or blender and blend until fine.

Combine melted butter and gingersnap sugar mix in bowl until well combined.

Pour crumb mixture into 7 inch push pan or springform pan and spread to make an even layer. Then, using the bottom of a glass or flat pyrex bowl, press crumbs down into an even layer. Use fingertips or spoon to press down around the edges of the pan if necessary.

Place in freezer while preparing batter.

Mix 2/3 cup sugar with 2 tbsp cornstarch in a small bowl.

Combine sugar mixture and 16 oz cream cheese in medium size bowl and beat until combined, scraping down sides with spatula.

Add remaining ingredients to the cream cheese mixture.

Beat on low speed until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

Remove cheesecake pan from freezer and pour batter into pan. Place 3″ trivet into 6-qt or larger pressure cooker and add 1 cup water. Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 26 minutes, then allow a natural pressure release (will take from 20-30 minutes). 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.

And this is the AMAZING Result…

More Instant Pot dessert recipes:

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5 from 1 vote

Gingerbread Cheesecake in the Instant Pot

This creamy gingerbread cheesecake has a hint of gingerbread spice that pairs perfectly with the sweet and spicy gingersnap crust.

Course Dessert

Cuisine American

Keyword cheesecake

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Servings 12

Calories 276 kcal

Author The Foodie Eats

Ingredients

Cheesecake Crust:

120 grams gingersnaps *see notes
1 tsp. brown sugar
3 Tbsp. salted butter melted

Cheesecake Batter:

16 oz. cream cheese room temperature
2 large eggs room temperature
1/2 cup sour cream room temperature
2/3 cup white sugar
2 Tbsp. corn starch
2 tsp. vanilla extract
1/8 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground ginger

Instructions

Cheesecake Crust:

Place gingersnaps and brown sugar in food processor or blender and blend until fine.
Combine melted butter and gingersnap sugar mix in bowl until well combined.
Pour crumb mixture into 7-inch push pan or springform pan and spread to make an even layer. Then, using the bottom of a glass or flat pyrex bowl, press crumbs down into an even layer. Use fingertips or spoon to press down around the edges of the pan if necessary.
Place in freezer while preparing batter.

Cheesecake batter:

(For best results, all ingredients should be room temperature before beginning.)
Mix sugar with cornstarch in a small bowl.
Combine sugar mixture and cream cheese in medium size bowl and beat until combined, scraping down sides with spatula.
Add remaining ingredients to the cream cheese mixture and beat on low speed until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.
Remove cheesecake pan from freezer and pour batter into pan.
Optional step: Tap pan lightly on counter to help air bubbles rise to surface. Pop bubbles with a toothpick until clear of bubbles.

Cooking Instructions:

Place 3-inch trivet into 6-qt. or larger pressure cooker and add 1 cup water.
Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 26 minutes, then allow a natural pressure release (will take from 20-30 minutes).
Remove pan from cooker and uncover. Allow cheesecake to cool for one hour or until room temperature. 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. Then serve and enjoy.

Recipe Notes

120 grams gingersnaps or 18 Stauffer's Ginger Snaps.

Nutrition Facts

Gingerbread Cheesecake in the Instant Pot

Amount Per Serving

Calories 276 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 10g 50%

Cholesterol 81mg 27%

Sodium 239mg 10%

Potassium 110mg 3%

Total Carbohydrates 22g 7%

Sugars 14g

Protein 3g 6%

Vitamin A 13.9%

Vitamin C 0.1%

Calcium 6%

Iron 5.2%

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

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

Dessert Gluten-Free Instant Pot Recipes Uncategorized

Pumpkin Oat Bread in the Instant Pot or Oven

Posted on October 25, 2018

Pumpkin Oat Bread in the Instant Pot or Oven

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

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

The Process

Add all dry ingredients to blender.

Add remaining ingredients. Close blender and blend until smooth.

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

And this is the AMAZING Result…

More Instant Pot breakfast recipes:

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Pumpkin Oat Bread

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

Course Breakfast

Cuisine American

Keyword oat bread, pumpkin

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 16 slices

Calories 59 kcal

Author The Foodie Eats

Ingredients

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

Instructions

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

To cook in Instant Pot:

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

To bake in oven:

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

Recipe Notes

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

Nutrition Facts

Pumpkin Oat Bread

Amount Per Serving

Calories 59

% Daily Value*

Cholesterol 20mg 7%

Sodium 93mg 4%

Potassium 76mg 2%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Sugars 6g

Protein 1g 2%

Vitamin A 60.2%

Vitamin C 1%

Calcium 1.7%

Iron 3.3%

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

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Ham with Apple Cider and Brown Sugar

Posted on October 22, 2018

Instant Pot Ham with Apple Cider and Brown Sugar

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

The Process

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

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

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

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

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

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

And this is the AMAZING Result…

More ham, and leftover ham, recipes:

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5 from 1 vote

Instant Pot Ham with Apple Cider and Brown Sugar

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

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 24

Calories 223 kcal

Author The Foodie Eats

Ingredients

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

Instructions

Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf. Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step.
Transfer ham to a cutting board and cover evenly with brown sugar. Move ham back to pot, lock lid, and cook at high pressure for 5 minutes.
Once cook time is complete, allow pressure to release naturally.
Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

Nutrition Facts

Instant Pot Ham with Apple Cider and Brown Sugar

Amount Per Serving

Calories 223 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Cholesterol 46mg 15%

Sodium 906mg 38%

Potassium 243mg 7%

Total Carbohydrates 10g 3%

Sugars 9g

Protein 16g 32%

Vitamin C 0.2%

Calcium 1.6%

Iron 4.3%

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

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

Gluten-Free Instant Pot Recipes Soup

Instant Pot Split Pea Soup with Leftover Ham

Posted on October 17, 2018

Instant Pot Split Pea Soup

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

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

The Process

Pour 2 tablespoons of salt into a large bowl.

Fill bowl with lukewarm and stir to dissolve salt.

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

Add onions, carrots, and celery to pot.

Also add thyme, garlic, and bay leaf.

Then add peas…

…along with broth, Worcestershire, and salt.

Finally add ham pieces…

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

Once cook time is complete, quick-release pressure.

And this is the AMAZING Result…

More bean soup recipes:

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Instant Pot Split Pea Soup with Leftover Ham

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

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Calories 307 kcal

Author The Foodie Eats

Ingredients

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

Instructions

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

Nutrition Facts

Instant Pot Split Pea Soup with Leftover Ham

Amount Per Serving

Calories 307 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 17mg 6%

Sodium 671mg 28%

Potassium 898mg 26%

Total Carbohydrates 40g 13%

Dietary Fiber 15g 60%

Sugars 6g

Protein 24g 48%

Vitamin A 56.4%

Vitamin C 6%

Calcium 5.9%

Iron 19.1%

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

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

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Salsa Chicken with Lime and Black Beans

Posted on October 16, 2018

Instant Pot Salsa Chicken with Lime and Black Beans

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

The Process

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

…and mix well.

Add chicken breasts to pot…

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

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

Transfer chicken breasts to mixing bowl.

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

Return chicken to pot.

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

And this is the AMAZING Result…

More chicken breast recipes:

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★ Did you make this Instant Pot Salsa Chicken?

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Instant Pot Salsa Chicken with Lime and Black Beans

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

Prep Time 1 minute

Cook Time 14 minutes

Total Time 15 minutes

Servings 8

Calories 243 kcal

Author The Foodie Eats

Ingredients

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

Instructions

Add salsa, lime juice, and taco seasoning to pot and mix well. Add chicken breasts to pot and press them down to submerge them in the salsa. Cook for 10 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally.
Transfer chicken breasts to mixing bowl. Using 2 forks, shred chicken into small bite-size pieces.
Return chicken to pot, add black beans, and mix well. Allow to sit for 10 minutes before serving.
Serve with rice, in tacos, or as-is!

Nutrition Facts

Instant Pot Salsa Chicken with Lime and Black Beans

Amount Per Serving

Calories 243 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Cholesterol 72mg 24%

Sodium 971mg 40%

Potassium 892mg 25%

Total Carbohydrates 21g 7%

Dietary Fiber 8g 32%

Sugars 2g

Protein 31g 62%

Vitamin A 7.4%

Vitamin C 8.9%

Calcium 5.8%

Iron 15%

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

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

Entrée Gluten-Free Instant Pot Recipes Side

Spaghetti Squash Mac and Cheese in the Instant Pot

Posted on October 14, 2018

Spaghetti Squash Mac and Cheese | The Foodie Eats

Instant Pot Spaghetti Squash Mac and Cheese

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

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

The Process

Cut spaghetti squash in half lengthwise.

Scoop out seeds and pulp.

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

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

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

Whisk together.

Add evaporated milk…

and whisk again.

Add butter to a large mixing bowl.

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

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

Add hot squash on top of butter.

Mix well until butter is melted and evenly coats squash.

Add 8 ounces of cheese to bowl…

Mix well.

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

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

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

Cover bowl with aluminum foil.

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

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

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

And this is the AMAZING Result…

More mac and cheese recipes:

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Please give it a star rating below! ★

Instant Pot Spaghetti Squash Mac and Cheese

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 12

Calories 214 kcal

Author The Foodie Eats

Ingredients

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

Instructions

Cut spaghetti squash in half lengthwise. Scoop out seeds and pulp. Place trivet in pot, along with 1 cup of water. Place squash on top of trivet. Lock lid and cook for 2 minutes at high pressure.
Meanwhile… add eggs, seasoned salt, and black pepper to mixing bowl - whisk together. Add evaporated milk and whisk again.
Once cook time is complete, quick-release pressure. Remove squash from pot.
Add butter to a separate large mixing bowl. Using a fork, scrape out flesh from each half of squash, making sure not to get any shell. Add hot squash on top of butter. Mix well until butter is melted and evenly coats squash. Add 8 ounces of cheese to bowl and mix well. Pour in egg/milk mixture and give a good mix.
Pour squash mixture into a large pyrex bowl (1.75 quart). Do not overfill, leaving a little room at the top. Cover bowl with aluminum foil.
Transfer bowl into pot and place on top of trivet. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, quick-release pressure.
Remove bowl and uncover. Top with remaining 4 ounces of cheese. Place under high broiler for 1-2 minutes, until desired color and/or crispiness is reached.
Allow to cool slightly before serving because it will be hot.

Recipe Notes

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

Nutrition Facts

Instant Pot Spaghetti Squash Mac and Cheese

Amount Per Serving

Calories 214 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 8g 40%

Cholesterol 68mg 23%

Sodium 569mg 24%

Potassium 236mg 7%

Total Carbohydrates 12g 4%

Dietary Fiber 2g 8%

Sugars 5g

Protein 9g 18%

Vitamin A 12.5%

Vitamin C 4.1%

Calcium 27.6%

Iron 4.6%

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

And as Always… Please Pin & Share the Love!

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

Drink Gluten-Free How To Instant Pot Recipes

Instant Pot Eggnog – Perfectly Pasteurized

Posted on October 13, 2018

Instant Pot Eggnog – Perfectly Pasteurized

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

Why Use The Instant Pot for Eggnog?

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

The Process

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

…and bring to a boil.

Add eggs to blender.

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

Add sugar…

…blend until fully incorporated.

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

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

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

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

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

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

And this is the AMAZING Result…

★ Did you make this Instant Pot Eggnog?

Please give it a star rating below! ★

5 from 1 vote

Instant Pot Eggnog

Perfectly pasteurized eggnog made simple.

Course Drinks

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8

Calories 253 kcal

Author The Foodie Eats

Ingredients

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

Instructions

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

Recipe Notes

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

Nutrition Facts

Instant Pot Eggnog

Amount Per Serving

Calories 253 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 9g 45%

Cholesterol 169mg 56%

Sodium 144mg 6%

Potassium 148mg 4%

Total Carbohydrates 20g 7%

Sugars 19g

Protein 6g 12%

Vitamin A 14.3%

Vitamin C 0.2%

Calcium 10.7%

Iron 3.2%

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

And as Always… Please Pin & Share the Love!

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

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