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Entrée Gluten-Free Instant Pot Recipes

Instant Pot Salsa Chicken with Lime and Black Beans

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

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!

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

 

The Process

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

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

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

…and mix well.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Add chicken breasts to pot…

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

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

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

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

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Transfer chicken breasts to mixing bowl.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

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

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Return chicken to pot.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

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

 

And this is the AMAZING Result…

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

 

More chicken breast recipes:

And as Always… Please Pin & Share the Love!

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

 

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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

  1. 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.

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

  3. Transfer chicken breasts to mixing bowl. Using 2 forks, shred chicken into small bite-size pieces.

  4. Return chicken to pot, add black beans, and mix well. Allow to sit for 10 minutes before serving.

  5. 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.

 

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Entrée Gluten-Free Instant Pot Recipes Side

Spaghetti Squash Mac and Cheese in the Instant Pot

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.

Spaghetti Squash Mac and Cheese | The Foodie Eats

 

The Process

Spaghetti Squash Mac and Cheese | The Foodie Eats

Cut spaghetti squash in half lengthwise.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Scoop out seeds and pulp.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Whisk together.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Add evaporated milk…

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

and whisk again.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Add butter to a large mixing bowl.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Add hot squash on top of butter.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Mix well until butter is melted and evenly coats squash.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Add 8 ounces of cheese to bowl…

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Mix well.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

Cover bowl with aluminum foil.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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.

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

Spaghetti Squash Mac and Cheese | The Foodie Eats

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

 

And this is the AMAZING Result…

Spaghetti Squash Mac and Cheese | The Foodie Eats

More mac and cheese recipes:

 

★ Did you make this Spaghetti Squash Mac and Cheese?

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

  1. 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.

  2. Meanwhile… add eggs, seasoned salt, and black pepper to mixing bowl - whisk together. Add evaporated milk and whisk again.

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

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

 

 

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Spaghetti Squash Mac and Cheese | The Foodie Eats

 

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Drink Gluten-Free How To Instant Pot Recipes

Instant Pot Eggnog – Perfectly Pasteurized

Instant Pot Eggnog | The Foodie Eats

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.

 

Instant Pot Eggnog | The Foodie Eats

 

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

Instant Pot Eggnog | The Foodie Eats

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

 

Instant Pot Eggnog | The Foodie Eats

…and bring to a boil.

 

Instant Pot Eggnog | The Foodie Eats

Add eggs to blender.

 

Instant Pot Eggnog | The Foodie Eats

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

 

Instant Pot Eggnog | The Foodie Eats

Add sugar…

 

Instant Pot Eggnog | The Foodie Eats

…blend until fully incorporated.

 

Instant Pot Eggnog | The Foodie Eats

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

 

Instant Pot Eggnog | The Foodie Eats

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

 

Instant Pot Eggnog | The Foodie Eats

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

 

Instant Pot Eggnog | The Foodie Eats

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

 

Instant Pot Eggnog | The Foodie Eats

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

 

Instant Pot Eggnog | The Foodie Eats

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

 

And this is the AMAZING Result…

Instant Pot Eggnog | The Foodie Eats

★ Did you make this Instant Pot Eggnog?

Please give it a star rating below! ★

 

Instant Pot Eggnog | The Foodie Eats
5 from 3 votes
Print

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

  1. Place trivet in pot, along with 5 cups of water. Turn on sauté setting and bring to a boil.

  2. 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.

  3. 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.

  4. 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!

Instant Pot Eggnog | The Foodie Eats

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Instant Pot Recipes Soup

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup | The Foodie Eats

Instant Pot Chicken Noodle Soup

They say that there are healing properties in chicken noodle soup. I wouldn’t dare say that is not true. However, I think the real healing is in the broth! Using a whole chicken to make this Instant Pot chicken noodle soup, along with the blend of aromatics, is what sets this apart from most. Of course, you can use store-bought broth and boneless skinless chicken breasts. But if you do, don’t expect it to be special. Might as well buy a can of Campbells.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

The Process

Instant Pot Chicken Noodle Soup | The Foodie Eats

Add whole chicken to pot, breast side up. Then add aromatics and seasonings – onion, thyme, garlic, bay leaf, salt, and pepper.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Meanwhile, remove all meat from chicken. Discard skin and bones.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Once cook time is complete, you’ll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Return meat to pot and give a good mix. Serve hot!

 

And this is the AMAZING Result…

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

★ Did you make this Instant Pot Chicken Noodle Soup?

Please give it a star rating below! ★

Instant Pot Chicken Noodle Soup | The Foodie Eats
5 from 1 vote
Print

Instant Pot Chicken Noodle Soup

This version of the timeless classic has full-bodied flavors and is ridiculously comforting.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Calories 247 kcal
Author The Foodie Eats

Ingredients

  • 5 lb. whole chicken
  • 1 large onion roughly chopped
  • 6 thyme sprigs
  • 1 Tbsp. garlic minced
  • 1 bay leaf
  • 4 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 cup yellow onions diced
  • 1/2 cup celery diced
  • 1 cup carrots diced
  • 1 Tbsp. lemon juice
  • 12 oz. egg noodles

Instructions

  1. Add whole chicken to pot, breast side up. Then add aromatics and seasonings – onion, thyme, garlic, bay leaf, salt, and pepper. Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.

  2. Meanwhile... chop all your other veggies.

  3. Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.

  4. Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time. Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.

  5. Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.

  6. Meanwhile... remove all meat from chicken and shred into bite-size pieces. Discard skin and bones.

  7. Once cook time is complete, you’ll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.

  8. Return meat to pot and give a good mix. Serve hot!

Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 247 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 66mg 22%
Sodium 535mg 22%
Potassium 262mg 7%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 2g
Protein 15g 30%
Vitamin A 38.4%
Vitamin C 6.1%
Calcium 3.2%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

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

Pumpkin Spice Coffee Creamer in the Instant Pot

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Pumpkin Spice Coffee Creamer in the Instant Pot

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

 

Why not use store bought creamer?

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

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

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Instant Pot or Stove Top

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

 

Can I Make This Sugar-Free?

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

 

The Process

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Add sugar to Instant Pot.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Then add milk, giving it a whisk to combine.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

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

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

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

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

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

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

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

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

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

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

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

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

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

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

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

 

And this is the AMAZING Result…

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

 

★ Did you make this Pumpkin Spice Coffee Creamer?

Please give it a star rating below!★

Pumpkin Spice Coffee Creamer in the Instant Pot

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

Course Drinks
Keyword coffee creamer, pumpkin spice
Prep Time 2 minutes
Cook Time 17 minutes
Total Time 19 minutes
Servings 48 TBSP
Calories 30 kcal
Author The Foodie Eats

Ingredients

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

Instructions

To make in the Instant Pot:

  1. Combine 1 cup of sugar and 3 cups of milk in Instant Pot. Turn on sauté feature, set to "normal".
  2. Sauté for 15 minutes, whisking occasionally as the milk warms and sugar dissolves. Once milk begins to simmer, stop stirring and allow to continue to rapidly simmer undisturbed for remainder of the 15 minutes.

  3. Carefully remove inner pot from Instant Pot. Skim off and discard any foam (there may be none), and pour milk/sugar mixture into a large bowl to cool. Wash pot, dry, and return to Instant Pot.

  4. Add remaining cup of milk, pumpkin, vanilla, and pumpkin pie spice to pot and turn on Keep Warm setting.

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

  6. Place a fine mesh strainer, or use a colander lined in cheesecloth, over the bowl containing the sugar/milk mixture. Then, pour the pumpkin mixture through the strainer to remove some of the pumpkin and pumpkin spice sediment (optional step). Whisk to combine milk mixture and pumpkin mixture. Store in an air tight container, such as a quart sized mason jar, in the fridge.

To make on the stove top:

  1. Combine 1 cup of sugar and 3 cups of milk in a sauce pan over medium low heat, whisking often until milk is warm and sugar is dissolved. 

  2. Once sugar is dissolved, bring to rapid simmer over medium heat. Once milk begins to simmer, stop whisking and allow to simmer for 20 to 30 minutes (until reduced to 2 cups) undisturbed.

  3. Remove from heat. Skim off any foam that has accumulated on the top and discard. Then, pour milk and sugar mixture into a large bowl.

  4. In a small saucepan, combine remaining cup of milk, pumpkin puree, vanilla extract and pumpkin pie spice over medium low heat, whisking occasionally.

  5. Heat pumpkin mixture until warmed through, then pour through a fine mesh strainer to remove some of the pumpkin and spice sediment (optional step) and combine with milk and sugar mixture. Store in an air tight container, such as a quart sized mason jar, in the fridge.

Recipe Notes

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

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

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

Nutrition Facts
Pumpkin Spice Coffee Creamer in the Instant Pot
Amount Per Serving
Calories 30
% Daily Value*
Cholesterol 2mg 1%
Sodium 8mg 0%
Potassium 30mg 1%
Total Carbohydrates 5g 2%
Sugars 5g
Vitamin A 4.6%
Vitamin C 0.1%
Calcium 2.5%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

 

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

Banana Oat Bread in the Instant Pot

Instant Pot Banana Oat Bread | The Foodie Eats

Banana Oat Bread in the Instant Pot

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

 

Gluten-Free & Low Sugar

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

 

Instant Pot Banana Oat Bread | The Foodie Eats

 

Molasses, Honey, or Maple Syrup

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

 

Can I make this without an Instant Pot?

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

 

The Process

Instant Pot Banana Oat Bread | The Foodie Eats

Add all dry ingredients to blender.

 

Instant Pot Banana Oat Bread | The Foodie Eats

Break bananas into smaller pieces and add to blender.

 

Instant Pot Banana Oat Bread | The Foodie Eats

Add remaining ingredients. Close blender and blend until smooth.

 

Instant Pot Banana Oat Bread | The Foodie Eats

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

 

And this is the AMAZING Result…

Instant Pot Banana Oat Bread | The Foodie Eats

 

★ Did you make this Instant Pot Banana Oat Bread?

Please give it a star rating below!★

Instant Pot Banana Oat Bread | The Foodie Eats
5 from 1 vote
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Banana Oat Bread

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

Course Breakfast
Keyword banana, oat bread
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 62 kcal
Author The Foodie Eats

Ingredients

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

Instructions

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

To cook in Instant Pot:

  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

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

Nutrition Facts
Banana Oat Bread
Amount Per Serving
Calories 62
% Daily Value*
Cholesterol 20mg 7%
Sodium 94mg 4%
Potassium 181mg 5%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 1g 2%
Vitamin A 0.9%
Vitamin C 2.3%
Calcium 1.9%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot Recipes Side

Instant Pot Cabbage with Southern Style

Instant Pot Cabbage | The Foodie Eats

Instant Pot Cabbage with Southern Style

Cabbage is one of those foods that people eat all over the world. I believe it’s literally part of every single cuisine on planet Earth. But there’s one thing I really dislike…. sad, mushy, bland cabbage! Well, I am from the south, so that’s the lens I see food through. This Instant Pot cabbage takes all the guesswork out of getting the texture just right! And the flavor is undeniably southern in the best way.

 

Instant Pot Cabbage | The Foodie Eats

 

The Process

Instant Pot Cabbage | The Foodie Eats

Cut the onions with the grain to create strings rather than rings.

 

Instant Pot Cabbage | The Foodie Eats

Place the cabbage on a large cutting board, core side up.

 

Instant Pot Cabbage | The Foodie Eats

Cut the cabbage into 3 large pieces to remove the core.

 

Instant Pot Cabbage | The Foodie Eats

Then roughly chop the cabbage into spoon-size pieces.

 

Instant Pot Cabbage | The Foodie Eats

Make sure to break up leaves into individual pieces.

 

Instant Pot Cabbage | The Foodie Eats

Using sauté setting… add bacon fat to pot.

 

Instant Pot Cabbage | The Foodie Eats

Add onions to pot and cook for 2-3 minutes…

 

Instant Pot Cabbage | The Foodie Eats

…until just barely softened.

 

Instant Pot Cabbage | The Foodie Eats

Add garlic, thyme, bay leaf, and vinegar.

 

Instant Pot Cabbage | The Foodie Eats

Cook for about 1 minute, stirring frequently.

 

Instant Pot Cabbage | The Foodie Eats

Add cabbage, chicken broth, and salt to pot and give a really good mix. I mean really mix it! Lock lid and cook for 3 minutes at high pressure.

 

Instant Pot Cabbage | The Foodie Eats

Once cook time is complete, quick-release pressure. Then remove lid, bay leaf, and thyme sprigs. Mix again and serve.

 

And this is the AMAZING Result…

Instant Pot Cabbage | The Foodie Eats

 

★ Did you make this Instant Pot Cabbage?

Please give it a star rating below!★

Instant Pot Cabbage with Southern Style

This Instant Pot cabbage takes all the guesswork out of getting it just right! And the flavor is undeniably southern in the best way.

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 82 kcal
Author The Foodie Eats

Ingredients

  • 1 1/2 cups yellow onions sliced with grain
  • 1 head of cabbage roughly chopped, core removed
  • 2 Tbsp. bacon fat
  • 1 Tbsp. garlic minced
  • 6 thyme sprigs
  • 1 bay leaf
  • 1 Tbsp. apple cider vinegar
  • 1 cup chicken broth
  • 1 tsp. sea salt

Instructions

  1. Cut the onions with the grain to create strings rather than rings. Place the cabbage on a large cutting board, core side up. Cut the cabbage into 3 large pieces to remove the core. Then roughly chop the cabbage into spoon-size pieces. Make sure to break up leaves into individual pieces.

  2. Using sauté setting… add bacon fat to pot. Add onions to pot and cook for 2-3 minutes until just barely softened. Add garlic, thyme, bay leaf, and vinegar. 

  3. Add cabbage, chicken broth, and salt to pot and give a really good mix. I mean really mix it! Lock lid and cook for 3 minutes at high pressure.

  4. Once cook time is complete, quick-release pressure. Then remove lid, bay leaf, and thyme sprigs. Mix again and serve.

Recipe Notes

If you prefer your cabbage with a little crunch (like I do!), reduce the high pressure cook time to 2 minutes, or 1 minute for al dente.

Nutrition Facts
Instant Pot Cabbage with Southern Style
Amount Per Serving
Calories 82 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 275mg 11%
Potassium 274mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 2g 4%
Vitamin A 2.9%
Vitamin C 55.2%
Calcium 5.9%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Cabbage | The Foodie Eats

 

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Dessert Gluten-Free Recipes

Healthy Breakfast Cookies – Made with Oats, Cheerios, and Flax

Healthy Breakfast Cookies | The Foodie Eats

Healthy Breakfast Cookies – Kid-Friendly Too!

There are a few things I DO NOT like for breakfast: namely oatmeal and plain Cheerios. But if you make them into something delicious, I’ll eat all of them! Enter these healthy breakfast cookies. Yes, they have sugar and a touch of butter, but they are packed with oats, Cheerios, and ground flax – all know for recusing cholesterol. So you can sign me up for that reason alone.

Not to mention… this is a great grab-and-go breakfast for the whole family on those mornings where you don’t have a lot of time. We can eat them in the car on the way to drop off the kid at school. I know, not the best practice – don’t judge my life! Lol…

 

Healthy Breakfast Cookies | The Foodie Eats

 

The Process

Healthy Breakfast Cookies | The Foodie Eats

Preheat oven to 350 degrees. Add oats and Cheerios to food processor (or blender)…

 

Healthy Breakfast Cookies | The Foodie Eats

…and pulse for 30 seconds to 1 minute, until fully combined and broken up. You don’t need a flour-like consistency, just broken up very small.

 

Healthy Breakfast Cookies | The Foodie Eats

In a small, microwave-safe bowl, add butter, applesauce, peanut butter, and honey. Microwave for 60-90 seconds, until butter begins to melt…

 

Healthy Breakfast Cookies | The Foodie Eats

…then whisk together until combined.

 

Healthy Breakfast Cookies | The Foodie Eats

In a separate small bowl, add banana, egg, and vanilla extract.

 

Healthy Breakfast Cookies | The Foodie Eats

Mash banana and mix together well.

 

Healthy Breakfast Cookies | The Foodie Eats

Add all dry ingredients to a large mixing bowl – oats and Cheerios mixture, ground flax seeds, baking soda, and salt.

 

Healthy Breakfast Cookies | The Foodie Eats

Mix dry ingredients well to combine.

 

Healthy Breakfast Cookies | The Foodie Eats

Pour all wet ingredients into bowl with dry ingredients.

 

Healthy Breakfast Cookies | The Foodie Eats

Mix well to combine.

 

Healthy Breakfast Cookies | The Foodie Eats

Using a 2-ounce ice cream scoop…

 

Healthy Breakfast Cookies | The Foodie Eats

drop 12 level scoops onto a lined baking sheet. Then flatten and shape them into cookies. They will not spread while cooking.

 

Healthy Breakfast Cookies | The Foodie Eats

Bake for 12 minutes.

 

Healthy Breakfast Cookies | The Foodie Eats

Allow to cool and enjoy!

 

And this is the AMAZING Result…

Healthy Breakfast Cookies | The Foodie Eats

 

★ Did you make these Healthy Breakfast Cookies?

Please give it a star rating below!★

Healthy Breakfast Cookies

These healthy breakfast cookies are a great quick, grab-and-go breakfast for the kids on those busy mornings. Full of oats, Cheerios, and ground flax.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 248 kcal
Author The Foodie Eats

Ingredients

  • 2 1/2 cups quick-cooking oats
  • 4 cups Cheerios
  • 2 Tbsp. butter
  • 2 Tbsp. applesauce
  • 1/2 cup natural peanut butter
  • 2/3 cup honey
  • 1 banana
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup ground flax seed
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Instructions

  1. Preheat oven to 350 degrees.

  2.  Add oats and Cheerios to food processor (or blender) and pulse for 30 seconds to 1 minute, until fully combined and broken up. You don’t need a flour-like consistency, just broken up very small.

  3. In a small, microwave-safe bowl, add butter, applesauce, peanut butter, and honey. Microwave for 60-90 seconds, until butter begins to melt, then whisk together until combined.

  4. In a separate small bowl, add banana, egg, and vanilla extract. Mash banana and mix together well.

  5. Add all dry ingredients to a large mixing bowl – oats and Cheerios mixture, ground flax seeds, baking soda, and salt. Mix dry ingredients well to combine.

  6. Pour all wet ingredients into bowl with dry ingredients. Mix well to combine.

  7. Using a 2-ounce ice cream scoop, drop 12 level scoops onto a lined baking sheet. Then flatten and shape them into cookies. They will not spread while cooking.

  8. Bake for 12 minutes.

  9. Allow to cool and enjoy!

Nutrition Facts
Healthy Breakfast Cookies
Amount Per Serving
Calories 248 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 274mg 11%
Potassium 248mg 7%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 18g
Protein 6g 12%
Vitamin A 10.6%
Vitamin C 3%
Calcium 9.2%
Iron 33.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Healthy Breakfast Cookies | The Foodie Eats

 

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

Instant Pot Baked Oatmeal with Peanut Butter and Chocolate Chips

Instant Pot Baked Oatmeal | The Foodie Eats

Instant Pot Baked Oatmeal

With Peanut Butter and Chocolate Chips

I did not grow up eating oatmeal. Maybe that’s why I just never choose to eat it. But my wife keeps telling me how good oats are for me, especially considering my history of high cholesterol. So I created this Instant Pot baked oatmeal… and it has changed my life! Yes, there’s sugar in it, but really no more than eating a bowl of cereal. And you can always reduce the amount of sugar and/or take out the chocolate chips, but I’m leaving them in!

We also found this Instant Pot baked oatmeal to be a huge time-saver. We can make a pan of this for the whole family to eat for breakfast for several days. We have 3 little ones (3 1/2, 1 1/2, and 6 weeks), so getting everyone fed in the mornings can be a challenge. So we definitely look for meals that make life easier. This one is a regular in our breakfast rotation.

 

Instant Pot Baked Oatmeal | The Foodie Eats

 

The Process

Instant Pot Baked Oatmeal | The Foodie Eats

Pour melted butter into a mixing bowl.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Add brown sugar to bowl…

 

Instant Pot Baked Oatmeal | The Foodie Eats

and mix.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Then add eggs and whisk together.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Next, add peanut butter and vanilla extract and mix again.

 

Instant Pot Baked Oatmeal | The Foodie Eats

For the last wet ingredient, pour in milk…

 

Instant Pot Baked Oatmeal | The Foodie Eats

…and mix until fully combined.

 

Instant Pot Baked Oatmeal | The Foodie Eats

In a separate large mixing bowl, add all dry ingredients – oats, baking powder, and salt.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Mix them to combine.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Pour wet ingredients into bowl with the dry…

 

Instant Pot Baked Oatmeal | The Foodie Eats

…and mix until fully incorporated.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Finally, add chocolate chips…

 

Instant Pot Baked Oatmeal | The Foodie Eats

…and give one last mix.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Spray a 7-inch pan with nonstick cooking spray.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Pour in batter and spread out evenly. Then cover with foil.

 

Instant Pot Baked Oatmeal | The Foodie Eats

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.

 

And this is the AMAZING Result…

Instant Pot Baked Oatmeal | The Foodie Eats

 

★ Did you make this Instant Pot Baked Oatmeal?

Please give it a star rating below!★

Instant Pot Baked Oatmeal | The Foodie Eats
4.67 from 3 votes
Print

Instant Pot Baked Oatmeal with Peanut Butter & Chocolate Chips

This Instant Pot baked oatmeal can feed the whole family breakfast for a few days. And can easily be modified to reduce the sugar, if you prefer.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 223 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. butter melted
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup peanut butter
  • 1 tsp. vanilla extract
  • 1 cup milk
  • 3 cups quick-cooking oats
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup semisweet chocolate chips

Instructions

  1. Pour melted butter into a mixing bowl. Add brown sugar and mix. Then add eggs and whisk together. Next, add peanut butter and vanilla extract and mix again. For the last wet ingredient, pour in milk and mix until fully combined.

  2. In a separate large mixing bowl, add all dry ingredients – oats, baking powder, and salt. Mix them to combine.

  3. Pour wet ingredients into bowl with the dry and mix until fully incorporated. Finally, add chocolate chips and give one last mix.

  4. Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.

  5. 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. 

  6. Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

Nutrition Facts
Instant Pot Baked Oatmeal with Peanut Butter & Chocolate Chips
Amount Per Serving
Calories 223 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 198mg 8%
Potassium 279mg 8%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 14g
Protein 6g 12%
Vitamin A 7.7%
Calcium 12.6%
Iron 24.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Baked Oatmeal | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot Recipes

Halloween Brownies in the Instant Pot

Halloween Brownies in the Instant Pot | The Foodie Eats

Halloween Brownies in the Instant Pot

We usually go to at least one Halloween party every year. Last year, we provided all the food for one party in particular and got a little carried away with themed food ideas. But people LOVED it! Unfortunately, we had not yet developed these Halloween brownies, because they would’ve sure been a hit too. In fact, we took a test batch to a gathering last night and they vanished in no time flat!

You may notice that we have another Instant Pot Brownies recipe on our site. These are intentionally a little different in a few ways. First, because we added the cream cheese on top, we needed to increase the cook time. This had an unexpected, yet welcome, difference. The brownies took on a more fudge-like consistency. I’m never mad about fudge. So in comparison, I’d say these are more festive and fudgy!

 

Halloween Brownies in the Instant Pot | The Foodie Eats

 

The Process

Halloween Brownies in the Instant Pot | The Foodie Eats

Place room temperature butter in large mixing bowl, along with sugar.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Mix until fully combined.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Add eggs and blend until fully incorporated.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Add vanilla extract and mix again.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Whisk together until combined.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Pour wet ingredients into bowl with dry ingredients, or vice versa.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Gently mix until fully combined.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Then, using a rubber spatula…

 

Halloween Brownies in the Instant Pot | The Foodie Eats

…add chocolate chips to batter…

 

Halloween Brownies in the Instant Pot | The Foodie Eats

…and mix well.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

In a small bowl… add cream cheese and milk.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Whisk together until smooth and creamy.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Add cream cheese mixture to piping bag (or ziplock bag) and cut off a very small corner.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Starting in the center of the brownie batter… gently squeeze the piping while rotating the pan to make a swirl all the way out to the edges.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Then, using a toothpick (or knife)…

 

Halloween Brownies in the Instant Pot | The Foodie Eats

…draw lines in the batter, from center to edges, to make the cream cheese look like a spider web.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Cover pan with aluminum foil. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Lock lid and cook for 70 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

 

And this is the AMAZING Result…

Halloween Brownies in the Instant Pot | The Foodie Eats

 

More Instant Pot dessert recipes:

 

★ Did you make these Halloween Brownies?

Please give it a star rating below!★

Halloween Brownies in the Instant Pot

Festive Halloween brownies with a fudge-like texture.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 205 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips
  • 2 oz. cream cheese room temperature
  • 1 Tbsp. milk

Instructions

  1. Place room temperature butter in large mixing bowl, along with sugar. Mix until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.

  2. In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.

  3. Pour wet ingredients into bowl with dry ingredients, or vice versa. Gently mix until fully combined. Then, using a rubber spatula, add chocolate chips to batter and mix again.

  4. In a small bowl… add cream cheese and milk. Whisk together until smooth and creamy. Add cream cheese mixture to piping bag (or ziplock bag) and cut off a very small corner.

  5. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly. 

  6. Starting in the center of the brownie batter… gently squeeze the piping while rotating the pan to make a swirl all the way out to the edges. Then, using a toothpick (or knife), draw lines in the batter, from center to edges, to make the cream cheese look like a spider web.

  7. Cover pan with aluminum foil. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Lock lid and cook for 70 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

  8. Remove pan from cooker and uncover, but allow brownies to cool in the pan for about 10 minutes before removing.

Nutrition Facts
Halloween Brownies in the Instant Pot
Amount Per Serving
Calories 205 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 19mg 6%
Sodium 124mg 5%
Potassium 131mg 4%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 16g
Protein 2g 4%
Vitamin A 4.6%
Calcium 2.4%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Halloween Brownies in the Instant Pot | The Foodie Eats

 

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