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Eggnog Coffee Creamer in the Instant Pot

Coffee cup and coffee creamer.

Eggnog Coffee Creamer in the Instant Pot

Sure, you can pour regular eggnog into your coffee. But after taking the time to make homemade eggnog, we prefer to drink savor it on its own, or with a splash of bourbon. This easy eggnog coffee creamer brings the delicious flavors of eggnog to your mug, without sacrificing your precious eggnog. Plus- it’s a great egg-free alternative!

 

Can I Make This Sugar-Free?

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

 

Can I make this on the stove?

If you don’t have access to an Instant Pot, you can make this on the stove. Just bring the milk/sugar mixture to a low boil over medium to medium-high heat for thirty minutes instead of using the Instant Pot sauté function. However, I prefer the consistent heat, along with the built in 30-minute sauté function, of the Instant Pot.

 

homemade eggnog creamer

 

The Process

sugar and milk with whisk

Combine sugar and 3 cups milk in Instant Pot and stir to combine.

 

Instant Pot sauté setting.

Select sauté – normal. It should stay on sauté for thirty minutes.

 

As sugar and milk mixture heats, whisk occasionally. Once mixture begins to foam, stop mixing. Allow to continue to cook undisturbed for the remainder of the 30 minute sauté cycle.

 

Homemade sweetened condensed milk.

When the 30-minute cycle is finished, the mixture should be a caramel color. Foam will appear on top. Remove foam and film and pour unto a medium bowl. To easily remove foam, pour mixture through fine mesh strainer.

 

Clean Instant Pot, then press “keep warm”.

 

milk, cream and nutmeg

Add remaining milk, heavy cream, nutmeg, vanilla extract and rum extract to Instant Pot.

 

Milk and spice mixture.

Stir to combine and heat, stirring occasionally, until heated through- about 2 to 5 minutes.

 

Eggnog creamer with whisk.

Combine milk and cream mixture with the sugar and milk mixture and whisk to combine.

 

Strainer with spices.

Pour creamer into 1 quart mason jar through fine mesh strainer to strain out some of the nutmeg pieces.

 

Creamer in mason jar.

There will still be plenty of nutmeg in the creamer! Store in quart size mason jar in fridge for 7 to 10 days.

 

And this is the AMAZING Result…

homemade eggnog creamer

 

More Instant Pot seasonal treats:

Instant Pot Eggnog – Perfectly Pasteurized

Pumpkin Spice Coffee Creamer in the Instant Pot

Peppermint Bark Cheesecake in the Instant Pot

Gingerbread Cheesecake in the Instant Pot

★ Did you make this Eggnog Coffee Creamer?

Please give it a star rating below!★

Eggnog Coffee Creamer

This easy eggnog coffee creamer is made from scratch with just a few wholesome ingredients.

Course Drinks
Prep Time 2 minutes
Cook Time 33 minutes
Total Time 35 minutes
Servings 64 Tbsp
Calories 34 kcal

Ingredients

  • 4 cups whole milk divided
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp rum extract
  • 1 tsp ground nutmeg

Instructions

  1. Combine sugar and 3 cups milk in Instant Pot and stir to combine. Select sauté – normal. If needed, set a timer for 30 minutes. If using an Instant Pot, the sauté cycle should automatically shut off and beep after 30 minutes.

  2. As sugar and milk mixture heats, whisk occasionally. Once mixture begins to foam, stop mixing. Allow to continue to cook undisturbed for the remainder of the 30 minute sauté cycle.

  3. When the 30 minute cycle is finished, the mixture should be a caramel color. Foam will appear on top. Remove foam and film and pour unto a medium bowl. To easily remove foam, pour mixture through fine mesh strainer.

  4. Clean Instant Pot, then press “keep warm” and add remaining milk, heavy cream, nutmeg, vanilla extract and rum extract to Instant Pot.

  5. Stir to combine and heat, stirring occasionally, until heated through- about 2 to 5 minutes.

  6. Remove from heat and combine milk and cream mixture with the sugar and milk mixture and whisk to combine.

  7. Pour creamer into 1 quart mason jar through fine mesh strainer to strain out some of the nutmeg pieces. (Optional) There will still be plenty of nutmeg in the creamer! Store in quart size mason jar in fridge for 7 to 10 days.

Nutrition Facts
Eggnog Coffee Creamer
Amount Per Serving
Calories 34 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 8mg 0%
Potassium 22mg 1%
Total Carbohydrates 3g 1%
Sugars 3g
Vitamin A 1.6%
Calcium 2%
* Percent Daily Values are based on a 2000 calorie diet.

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Eggnog Coffee Creamer

Gluten-Free Instant Pot Recipes Soup

Instant Pot Sausage, Potato and Kale Soup

Sausage, Potato and Kale Soup in bowl with tomatoes in background

Instant Pot Sausage Potato and Kale Soup

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the broth. And then you’re left with flavorless sausage. This Instant Pot sausage potato and kale soup delivers!

Check out the recipe below to see how to retain the crispiness of the sausage.

 

Sausage, Potato and Kale Soup in bowl with tomatoes in background

 

Suggested Ingredients for Whole 30 Compliance

Pacific Chicken Bone Broth for Instant Pot Sausage Potato and Kale Soup

Aidells Chicken & Apple Sausage for Instant Pot Sausage Potato and Kale Soup

The Process

sausage frying in Instant Pot

Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.

 

sautéing onions, carrots, celery, and thyme in Instant Pot

Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.

 

soup ingredients in Instant Pot

Add all remaining ingredients (except sausage) to pot…

 

raw kale in Instant Pot

…and mix well. Lock lick and cook for 5 minutes at high pressure.

 

sausage, potato and kale soup in Instant Pot

Once time is complete, quick­-release pressure then remove lid. Remove bay leaf and thyme sprigs. Add sausage slices to pot and mix well.

 

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Instant Pot Sausage, Potato and Kale Soup image for Pinterest

 

More Instant Pot Soups:

 

★ Did you make this Sausage Potato and Kale Soup?

Please give it a star rating below! ★

 

Instant Pot Sausage, Potato and Kale Soup

This soup is so easy to make you might be surprised it's as delicious as it is - complete with crispy sausage and kale!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 221 kcal
Author The Foodie Eats

Ingredients

  • 12 oz. sausage links sliced
  • 1 Tbsp. olive oil
  • 1 lb. petite gold potatoes 1/2-inch cubes
  • 2 Tbsp. white wine vinegar
  • 1/2 cup yellow onion diced
  • 1/3 cup carrots sliced
  • 1/4 cup stalk celery diced
  • 6 thyme sprigs
  • 1 bay leaf
  • 6 cups chicken stock
  • 4 tomatoes diced
  • 8 oz. kale de-­ribbed, roughly torn
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper

Instructions

  1. Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.

  2. Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Lock lick and cook for 5 minutes at high pressure.

  5. Once time is complete, quick­-release pressure then remove lid.

  6. Remove bay leaf and thyme sprigs. Add sausage slices to pot and mix well.

  7. Serve and enjoy!
Nutrition Facts
Instant Pot Sausage, Potato and Kale Soup
Amount Per Serving
Calories 221 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 28mg 9%
Sodium 634mg 26%
Potassium 686mg 20%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 11g 22%
Vitamin A 69.1%
Vitamin C 50.3%
Calcium 6.8%
Iron 15.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Dessert Instant Pot Recipes

Peppermint Bark Cheesecake in the Instant Pot

Peppermint Bark Cheesecake | The Foodie Eats

Peppermint Bark Cheesecake in the Instant Pot

Peppermint bark is one of my all time favorite Christmas treats. Dark chocolate combines with smooth, creamy white chocolate, with the crunch of fresh peppermint bits. So, when we set out to create Christmas recipes for the Instant Pot, like our Instant Pot Eggnog and Instant Pot Gingerbread Cheesecake, I knew right away that a peppermint bark cheesecake had to be next. The finished result was even better than I could have hoped. We served this to our family during Thanksgiving and received rave reviews from everyone who tried it!

 

Peppermint Bark Cheesecake | The Foodie Eats

 

The Process

Oreos in food processor

Place 25 Mint Oreo Thins in a food processor. (If using regular Oreos, instead of thins, scrape filling out of half of the Oreos and discard.)

 

Oreo crumbs

Run food processor until cookies break into fine crumbs.

 

Oreo crumbs and butter

Add cookie crumbs and melted butter to a bowl. Stir to combine.

 

Oreo cookie crust.

Pour crumb mixture into 7″x 3″ push pan or springform pan. Using fingertips, press down crumbs, smoothing into an even layer. Then place pan in freezer while preparing batter.

 

Cream cheese and sugar.

Add cream cheese, sugar, and cornstarch to a medium bowl. Beat until smooth.

 

White chocolate chips and cream.

In a microwave safe bowl, combine white chocolate chips and heavy cream.

 

Melted white chocolate mixture.

Microwave chips and heavy cream for 25 seconds, then whisk until completely smooth. If chips are not melted after one minute of whisking, microwave for 10 second intervals, stirring in between, until smooth.

 

Cheesecake batter.

Let white chocolate mixture cool until warm, not hot, then fold into cream cheese mixture until completely combined.

 

Cheesecake batter with eggs.

Add eggs and vanilla and beat until just combined.

 

Peppermint bits.

Place 1 or 2 candy canes in clean food processor and process until crushed. You can also buy candy cane bits to use instead.

 

Peppermint cheesecake batter.

Sprinkle 2 Tbsp. candy cane bits and 1/8 tsp. salt over cheesecake batter.

 

Cheesecake batter folded with peppermint.

Using a rubber spatula, gently fold peppermint bits until just combined. (Optional step: Tap bowl against counter top several times until air bubbles rise to surface. Burst bubbles with fork or toothpick.)

 

Peppermint cheesecake batter in pan.

Remove cheesecake crust from freezer and pour batter into pan.

 

Pan covered in tin foil

Add 1 1/2 cups water and 3 inch trivet to Instant Pot. Cover cheesecake with foil, and place on trivet. Cook for 40 minutes at high pressure. Once pressure is released, turn off Instant Pot and carefully remove cheesecake. Remove foil and 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.

 

And this is the AMAZING Result…

Peppermint Bark Cheesecake | The Foodie Eats

 

More Instant Pot Desserts:

 

★ Did you make this Peppermint Bark Cheesecake?

Please give it a star rating below! ★

Peppermint Bark Cheesecake in the Instant Pot

Creamy white chocolate cheesecake swirled with peppermint bits and with a rich chocolate mint crust. Perfect for the holidays!

Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 372 kcal
Author The Foodie Eats

Ingredients

Cheesecake Crust

  • 25 Mint Oreo Thins see notes for substitutions
  • 3 Tbsp. butter melted

Cheesecake Batter

  • 16 oz cream cheese room temperature
  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • 1 tsp vanilla
  • 1 cup white chocolate baking chips
  • 1/2 cup heavy cream room temperature
  • 2 eggs room temperature
  • 2 Tbsp. crushed candy cane 1 to 1 1/2 candy canes
  • 1/8 tsp salt

Instructions

Cheesecake Crust:

  1. Place 25 Mint Oreo Thins in a food processor. (If using regular Oreos, instead of thins, scrape filling out of half of the Oreos and discard.) Run food processor until cookies break into fine crumbs.

  2. Add cookie crumbs and melted butter to a bowl. Stir to combine.

  3. Pour crumb mixture into 7″x 3″ push pan or springform pan. Using fingertips, press down crumbs, smoothing into an even layer. Then place pan in freezer while preparing batter.

Cheesecake Batter:

  1. Add cream cheese, sugar, and cornstarch to a medium bowl. Beat until smooth.

  2. In a microwave safe bowl, combine white chocolate chips and heavy cream. Microwave chips and heavy cream for 25 seconds, then whisk until completely smooth. If chips are not melted after one minute of whisking, microwave for 10 second intervals, stirring in between, until smooth.

  3. Let white chocolate mixture cool until warm, not hot, then fold into cream cheese mixture until completely combined.

  4. Add eggs and vanilla and beat until just combined.

  5. Place 1 or 2 candy canes in clean food processor and process until crushed. You can also buy candy cane bits to use instead.

  6. Sprinkle 2 Tbsp. candy cane bits and 1/8 tsp. salt over cheesecake batter. Using a rubber spatula, gently fold peppermint bits until just combined. (Optional step: Tap bowl against counter top several times until air bubbles rise to surface. Burst bubbles with fork or toothpick.)

  7. Remove cheesecake crust from freezer and pour batter into pan.

  8. Add 1 1/2 cups water and 3-inch trivet to Instant Pot. Cover cheesecake with foil, and place on trivet. Cook for 40 minutes at high pressure, then allow a natural pressure release.

  9. Once pressure is released, turn off Instant Pot and carefully remove cheesecake. Remove foil and 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.

  10. 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

Oreo thins can be replaced by 25 regular mint Oreos with filling removed from half. If you cannot find mint Oreos, regular Oreos will work.

Nutrition Facts
Peppermint Bark Cheesecake in the Instant Pot
Amount Per Serving
Calories 372 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 15g 75%
Cholesterol 93mg 31%
Sodium 254mg 11%
Potassium 138mg 4%
Total Carbohydrates 27g 9%
Sugars 22g
Protein 4g 8%
Vitamin A 15.8%
Vitamin C 0.1%
Calcium 8.1%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Peppermint Bark Cheesecake | The Foodie Eats

Entrée Instant Pot Recipes

Instant Pot Veggie Lasagna with Mushroom “Meat” Sauce

Instant Pot Veggie Lasagna | The Foodie Eats

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.

 

Instant Pot Veggie Lasagna | The Foodie Eats

 

The Process

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

Whisk together and set aside.

 

Instant Pot Veggie Lasagna | The Foodie Eats

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.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add oregano and fennel seeds and cook for one minute.

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

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.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Then spread half of the ricotta mixture over the noodles.

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

Make another layer of noodles…

 

Instant Pot Veggie Lasagna | The Foodie Eats

followed by all the remaining ricotta mix.

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

…and mozzarella.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Make one last layer of sauce…

 

Instant Pot Veggie Lasagna | The Foodie Eats

Then cover pan with aluminum foil.

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

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

 

Instant Pot Veggie Lasagna | The Foodie Eats

Top pan with Parmesan cheese.

 

Instant Pot Veggie Lasagna | The Foodie Eats

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…

Instant Pot Veggie Lasagna | The Foodie Eats

 

★ 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

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

 

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Instant Pot Veggie Lasagna | The Foodie Eats

 

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

Instant Pot Shredded Chicken with Homemade BBQ Sauce

Instant Pot Shredded Chicken | The Foodie Eats

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.

 

Instant Pot Shredded Chicken | The Foodie Eats

 

The Process

Instant Pot Shredded Chicken | The Foodie Eats

Add onions, garlic, and bay leaf to pot.

 

Instant Pot Shredded Chicken | The Foodie Eats

Place trivet on top of aromatics.

 

Instant Pot Shredded Chicken | The Foodie Eats

Then add 1 cup of water.

 

Instant Pot Shredded Chicken | The Foodie Eats

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.

 

Instant Pot Shredded Chicken | The Foodie Eats

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

 

Instant Pot Shredded Chicken | The Foodie Eats

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

 

Instant Pot Shredded Chicken | The Foodie Eats

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

 

Instant Pot Shredded Chicken | The Foodie Eats

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

 

Instant Pot Shredded Chicken | The Foodie Eats

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

 

Instant Pot Shredded Chicken | The Foodie Eats

Add 1 cup of sauce to chicken and mix well.

 

Instant Pot Shredded Chicken | The Foodie Eats

Add more sauce until your desired sauciness is reached.

 

Instant Pot Shredded Chicken | The Foodie Eats

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

 

Instant Pot Shredded Chicken | The Foodie Eats

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

 

Instant Pot Shredded Chicken | The Foodie Eats

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…

Instant Pot Shredded Chicken | The Foodie Eats

 

More Instant Pot chicken recipes:

 

★ Did you make this Instant Pot Shredded Chicken ?

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

  1. Add onions, garlic, and bay leaf to pot. Place trivet on top of aromatics. Then add 1 cup of water. 

  2. 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.

  3. Meanwhile… add all remaining ingredients to a microwave-safe bowl. Whisk together and microwave until hot (about 2 minutes). Set aside.

  4. 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.

  5. 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!

Instant Pot Shredded Chicken | The Foodie Eats

 

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

Pressure Cooker Yellow Rice | The Foodie Eats

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.

 

Pressure Cooker Yellow Rice | The Foodie Eats

 

The Process

Pressure Cooker Yellow Rice | The Foodie Eats

Using sauté setting – Melt butter…

 

Pressure Cooker Yellow Rice | The Foodie Eats

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

 

Pressure Cooker Yellow Rice | The Foodie Eats

Then add garlic and cook for another 30 seconds.

 

Pressure Cooker Yellow Rice | The Foodie Eats

Add rice…

 

Pressure Cooker Yellow Rice | The Foodie Eats

and turmeric.

 

Pressure Cooker Yellow Rice | The Foodie Eats

Stir well to coat.

 

Pressure Cooker Yellow Rice | The Foodie Eats

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

 

Pressure Cooker Yellow Rice | The Foodie Eats

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…

Pressure Cooker Yellow Rice | The Foodie Eats

More Instant Pot rice recipes:

And as Always… Please Pin & Share the Love!

Pressure Cooker Yellow Rice | The Foodie Eats

 

★ Did you make this Pressure Cooker Yellow Rice ?

Please give it a star rating below! ★

 

Pressure Cooker Yellow Rice | The Foodie Eats
5 from 2 votes
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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

  1. 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.

  2. Add rice and turmeric; stir well to coat.
  3. Add all remaining ingredients and mix well. Then lock lid and cook for 12 minutes at low pressure.

  4. Once cooking is complete, allow pressure to release naturally (will take about 10 minutes).

  5. Open lid and remove cinnamon stick, thyme stems, and bay leaf.
  6. 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

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

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.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

The Process

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

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

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

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

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

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

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

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.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Place in freezer while preparing batter.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

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

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

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

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Add remaining ingredients to the cream cheese mixture.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

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

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

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…

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

More Instant Pot dessert recipes:

And As Always… Please Pin & Share the Love!

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

★ Did you make this Gingerbread Cheesecake ?

Please give it a star rating below! ★

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats
5 from 2 votes
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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:

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

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

  3. 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.

  4. Place in freezer while preparing batter.

Cheesecake batter:

  1. (For best results, all ingredients should be room temperature before beginning.) 

    Mix sugar with cornstarch in a small bowl.

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

  3. 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.

  4. Remove cheesecake pan from freezer and pour batter into pan. 

  5. 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:

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

  2. 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).

  3. 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.

  4. 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

Pumpkin Oat Bread

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

Pumpkin Oat Bread

Add all dry ingredients to blender.

 

Pumpkin Oat Bread

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…

Pumpkin Oat Bread

More Instant Pot breakfast recipes:

And as Always… Please Pin & Share the Love!

Banana Oat Bread

★ Did you make this Pumpkin Oat Bread ?

Please give it a star rating below! ★

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

  1. 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:

  1. Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.
  2. 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.
  3. Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

To bake in oven:

  1. 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

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

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.

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

 

The Process

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

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

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

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.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

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

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

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

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

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

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

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…

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

More ham, and leftover ham, recipes:

 

And as Always… Please Pin & Share the Love!

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

 

★ Did you make this Instant Pot Ham?

Please give it a star rating below! ★

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats
5 from 1 vote
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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

  1. 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.

  2. 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.

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

  4. 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

Instant Pot Split Pea Soup | The Foodie Eats

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.

 

Instant Pot Split Pea Soup | The Foodie Eats

 

The Process

Instant Pot Split Pea Soup | The Foodie Eats

Pour 2 tablespoons of salt into a large bowl.

 

Instant Pot Split Pea Soup | The Foodie Eats

Fill bowl with lukewarm and stir to dissolve salt.

 

Instant Pot Split Pea Soup | The Foodie Eats

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

 

Instant Pot Split Pea Soup | The Foodie Eats

Add onions, carrots, and celery to pot.

 

Instant Pot Split Pea Soup | The Foodie Eats

Also add thyme, garlic, and bay leaf.

 

Instant Pot Split Pea Soup | The Foodie Eats

Then add peas…

 

Instant Pot Split Pea Soup | The Foodie Eats

…along with broth, Worcestershire, and salt.

 

Instant Pot Split Pea Soup | The Foodie Eats

Finally add ham pieces…

 

Instant Pot Split Pea Soup | The Foodie Eats

…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.

 

Instant Pot Split Pea Soup | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

And this is the AMAZING Result…

Instant Pot Split Pea Soup | The Foodie Eats

 

More bean soup recipes:

And as Always… Please Pin & Share the Love!

Instant Pot Split Pea Soup | The Foodie Eats

 

★ Did you make this Instant Pot Split Pea Soup?

Please give it a star rating below! ★

Instant Pot Split Pea Soup | The Foodie Eats
5 from 1 vote
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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

  1. 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.

  2. Add all ingredients to pot and give a good mix.

  3. For slightly al dente peas (which I prefer), lock lid and cook for 7 minutes at high pressure. Otherwise, cook for 10 minutes instead. 

  4. 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.