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Name: Instant Pot Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16
Ingredients: 1 cup cornmeal; 1 cup flour; 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 cup butter (melted); 1 Tbsp. sugar; 2 eggs; 1 cup buttermilk

Instant Pot Recipes Side

Instant Pot Cornbread Made from Scratch

Posted on July 19, 2018

Instant Pot Cornbread Made from Scratch

I don’t know where you live, but it’s been incredibly hot in Florida this summer. And for that reason, the oven has not been used in several weeks. So I’ve been on a mission to create recipes for some of my favorite foods without heating up the whole kitchen… And this Instant Pot Cornbread is a result of that!

Sweet or Non-Sweet Cornbread?

I don’t believe that cornbread should be sweet. Nothing against anyone who chooses that, it’s just not the way I grew up eating it. However, I find that adding just a little bit of sugar points to the actual corn flavor and makes it taste more like cornbread… If that makes any sense at all.

The Process

Add all dry ingredients to a large mixing bowl – cornmeal, flour, baking powder, and salt.

Whisk them together.

In a separate mixing bowl – add melted butter and sugar.

Whisk together until sugar has melted.

Add eggs to butter mixture…

… and whisk until fully combined.

Add buttermilk…

…and whisk again.

Pour wet ingredients into bowl with dry ingredients.

Stir together until fully combined. A few lumps may remain, and that’s okay.

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

Pour batter into pan and spread out evenly.

Cover pan with aluminum foil.

Place 3-inch trivet in cooker, along with 1 1/2 cups of water.

Place pan on top of trivet. Lock lid and cook for 35 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker, uncover, and allow to cool for 1 or 2 minutes before slicing.

And the AMAZING Result…

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

5 from 1 vote

Instant Pot Cornbread

Easy recipe made from scratch using real ingredients.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 16

Calories 138 kcal

Author The Foodie Eats

Ingredients

1 cup cornmeal
1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter melted
1 Tbsp. sugar
2 eggs
1 cup buttermilk

Instructions

Add all dry ingredients to a large mixing bowl – cornmeal, flour, baking powder, and salt. Whisk them together.
In a separate mixing bowl – add melted butter and sugar. Whisk together until sugar has melted. Add eggs to butter mixture and whisk until fully combined. Add buttermilk and whisk again.
Pour wet ingredients into bowl with dry ingredients. Stir together until fully combined. A few lumps may remain, and that’s okay.
Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly. Cover pan with aluminum foil.
Place 3-inch trivet in cooker, along with 1 1/2 cups of water. Place pan on top of trivet. Lock lid and cook for 35 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.
Remove pan from cooker, uncover, and allow to cool for 1 or 2 minutes before slicing.

Nutrition Facts

Instant Pot Cornbread

Amount Per Serving

Calories 138 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 4g 20%

Cholesterol 37mg 12%

Sodium 134mg 6%

Potassium 83mg 2%

Total Carbohydrates 14g 5%

Dietary Fiber 1g 4%

Sugars 1g

Protein 3g 6%

Vitamin A 4.6%

Calcium 3%

Iron 4.3%

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

And as Always… Please Pin & Share the Love!

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

Gluten-Free Instant Pot Recipes Side Vegan

Pressure Cooker Coconut Rice with Fresh Herbs

Posted on July 13, 2018

Pressure Cooker Coconut Rice | The Foodie Eats

Pressure Cooker Coconut Rice with Fresh Herbs

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

Serve with Something Saucy!

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

Mint in a savory dish?

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

The Process

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

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

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

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

Meanwhile, take a few leaves of mint and basil…

… and chop them as finely as you can.

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

Add herbs to rice and mix well.

And the AMAZING Result…

And as Always… Please Pin & Share the Love!

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

Pressure Cooker Coconut Rice with Fresh Herbs

Course Side Dish

Cuisine Asian

Prep Time 1 minute

Cook Time 14 minutes

Total Time 15 minutes

Servings 8

Calories 228 kcal

Author The Foodie Eats

Ingredients

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

Instructions

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

Recipe Notes

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

Nutrition Facts

Pressure Cooker Coconut Rice with Fresh Herbs

Amount Per Serving

Calories 228 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 9g 45%

Sodium 132mg 6%

Potassium 177mg 5%

Total Carbohydrates 29g 10%

Protein 3g 6%

Vitamin A 3.5%

Vitamin C 1.7%

Calcium 2.6%

Iron 11.7%

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

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

Entrée Gluten-Free Instant Pot Recipes Side Soup Vegan

Instant Pot Curry with Chickpeas, Tomatoes & Spinach

Posted on July 11, 2018

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Instant Pot Curry with Chickpeas, Tomatoes & Spinach

First, let me begin by saying that I am fully aware that this is not an authentic preparation of curry. I mean, I live in Florida, with roots from Alabama and the Carolinas. But, this recipe is a quick, flavorful, Americanized Instant Pot curry. And it’s been a big hit every time I’ve served it! Try it with this Coconut-Herb Rice.

I’ve eaten a lot of “quick and easy” curries before. And, quite frankly, they often lack the most important ingredient in ANY food: Flavor! Well, let me assure you that this version delivers. I’ve taken this dish to multiple potlucks. And surprisingly, it has been the big hit! (Possibly because no one knew it was a plant-based recipe…? Lol.)

The Process

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

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

Add garlic and cook for one minute more.

Add curry powder and mix well.

Allow to toast for about a minute.

Stir in tomatoes…

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

Lock lid and cook at high pressure for 5 minutes.

Once cook time is complete, quick-release pressure.

Add spinach…

…and mix until fully wilted.

And the AMAZING Result…

Instant Pot Curry!

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

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

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

Course Main Course

Cuisine Indian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

Calories 321 kcal

Author The Foodie Eats

Ingredients

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

Instructions

Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.
Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.
Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.

Nutrition Facts

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

Amount Per Serving

Calories 321 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 13g 65%

Sodium 447mg 19%

Potassium 814mg 23%

Total Carbohydrates 28g 9%

Dietary Fiber 8g 32%

Sugars 5g

Protein 9g 18%

Vitamin A 83.6%

Vitamin C 28.8%

Calcium 11.8%

Iron 37%

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

And as Always… Please Pin & Share the Love!

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

Gluten-Free Instant Pot Recipes Side

Instant Pot Baked Beans – Quick, Sweet, and Tangy

Posted on June 29, 2018

Instant Pot Baked Beans

Quick, Sweet, and Tangy

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

Why are they so Tangy?

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

From scratch. But with a small cheat.

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

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

The Process

Cut up bacon into 1/2-inch pieces.

Using sauté setting – Add bacon to pot.

Cook bacon until almost crispy.

Then add onions and cook until soft and translucent.

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

Return bacon and onions to pot, along with vinegar.

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

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

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

And the AMAZING Result…

And as Always… Please Pin & Share the Love!

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

Instant Pot Baked Beans - Quick, Sweet, and Tangy

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

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 16

Calories 221 kcal

Author The Foodie Eats

Ingredients

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

Instructions

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

Recipe Notes

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

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

Nutrition Facts

Instant Pot Baked Beans - Quick, Sweet, and Tangy

Amount Per Serving

Calories 221 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Cholesterol 7mg 2%

Sodium 641mg 27%

Potassium 415mg 12%

Total Carbohydrates 34g 11%

Dietary Fiber 5g 20%

Sugars 10g

Protein 10g 20%

Vitamin A 0.6%

Vitamin C 1.8%

Calcium 6.7%

Iron 12.6%

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

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

Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Posted on April 28, 2018

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I’ve even been known to eat a bowl of these for breakfast. Before the Instant Pot entered my life, making baby lima beans was a 45 minute process that involved simmering on the stove top. But now, with just two minutes of prep, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

The Difference Between Butter Beans and Lima Beans

There seems to be some debate over the difference between butter beans and lima beans. Some people swear they’re different beans. Others say that lima beans are a mature butter bean, while butter beans are baby limas. And even some others state that there is no difference at all.

So, is there a difference? The short answer is: No. Butter beans and lima beans are simply different names for the same bean. In the US south and in the UK, they’re commonly referred to as butter beans, while going by the name of lima beans in most other areas. So, you say lima bean, I say butter bean (and vice versa). Still not convinced? You can read more about the difference between butter beans and lima beans, along with several other names they go by, here.

Baby Lima Beans vs. Lima Beans

Now that we’ve established butter beans and lima beans are actually the same thing, what’s the difference between baby lima beans and lima beans? Baby lima beans are fresh and green, while regular lima beans (which are more mature), are typically dried and beige. For this recipe, you’ll want a bag of fresh frozen baby limas.

The Process

(Easiest on the Whole Internet!)

Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting. Serve and enjoy!

And as Always… Please Pin & Share the Love!

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

5 from 4 votes

Instant Pot Baby Lima Beans

Super simple meatless butterbeans that are tender and sweet. Vegetarian or vegan recipe (depending on the butter you choose).

Course Side Dish

Cuisine Southern

Prep Time 2 minutes

Cook Time 23 minutes

Resting 10 minutes

Total Time 25 minutes

Servings 10

Calories 126 kcal

Author The Foodie Eats

Ingredients

28-30 oz. fresh frozen baby lima beans
3 cups water really just enough to cover beans
1/2 tsp. black pepper
2 Tbsp. butter can sub vegan butter
1 bay leaf
1 tsp. salt

Instructions

Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.
Once cook time is complete, quick-release the pressure.
Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
Serve and enjoy!

Recipe Notes

If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule-of-thumb to always add salt to beans AFTER they are cooked.

Nutrition Facts

Instant Pot Baby Lima Beans

Amount Per Serving

Calories 126 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 1g 5%

Cholesterol 6mg 2%

Sodium 257mg 11%

Potassium 358mg 10%

Total Carbohydrates 20g 7%

Dietary Fiber 4g 16%

Protein 6g 12%

Vitamin A 4.5%

Vitamin C 8%

Calcium 3.1%

Iron 9.9%

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

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

Air Fryer Gluten-Free Recipes Side

Maple Bacon Brussels Sprouts – Air Fryer or Oven!

Posted on April 20, 2018

Maple Bacon Brussels Sprouts

Air Fryer or Oven!

Believe it or not, I did not grow up eating Brussels sprouts. I’m pretty sure that’s because my mother hated them. If only she had this maple bacon Brussels sprouts recipe! These are both tender and crispy, as well as semi-sweet and savory! They are everything you want them to be.

My Favorite Part of This Recipe…

Call me crazy… but I LOVE the “burned” crispy leaves that separate from the sprouts when you toss them! I usually toss them a little more than necessary just to have more of them, especially in the air fryer preparation. They add both texture and flavor.

The Process

In a medium mixing bowl – add olive oil, vinegar, maple syrup, salt, and pepper.

Whisk together until fully combined.

Slice bacon into 1/2-inch pieces.

Add Brussels sprouts and bacon to bowl and toss well to coat evenly.

Transfer sprouts and bacon to air fryer. Cook at 350 degrees for 8-12 minutes – depending on how crispy you like them. At least once during cooking, take out basket and toss contents around.

How Good Do These Look?!

And as Always… Please Pin & Share the Love!

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

5 from 1 vote

Maple Bacon Brussels Sprouts - Air Fryer or Oven

Crispy and tender, semi-sweet and savory Brussels sprouts with crispy bacon.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 6

Calories 210 kcal

Author The Foodie Eats

Ingredients

1 lb. Brussels sprouts trimmed, halved (larger ones)
1/4 cup olive oil
1/4 cup pure maple syrup
1 Tbsp. apple cider vinegar
1/2 tsp. sea salt
1/4 tsp. black pepper
4 bacon slices cut into 1/2-inch pieces

Instructions

In a medium mixing bowl - add olive oil, vinegar, maple syrup, salt, and pepper. Whisk together until fully combined.
Add Brussels sprouts and bacon to bowl and toss well to coat evenly.

For Air Fryer

Transfer sprouts and bacon to air fryer. Cook at 350 degrees for 8-12 minutes - depending on how crispy you like them. At least once during cooking, take out basket and toss contents around.

For Oven

Transfer sprouts and bacon to preheated 425 degree oven. Cook for 30-40 minutes - depending on how crispy you like them. Give them a good stir after about 15 minutes.

Nutrition Facts

Maple Bacon Brussels Sprouts - Air Fryer or Oven

Amount Per Serving

Calories 210 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 3g 15%

Cholesterol 9mg 3%

Sodium 276mg 12%

Potassium 353mg 10%

Total Carbohydrates 16g 5%

Dietary Fiber 2g 8%

Sugars 9g

Protein 4g 8%

Vitamin A 11.4%

Vitamin C 77.9%

Calcium 4.6%

Iron 6.5%

* 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 Recipes Side Vegan

Sautéed Collard Greens Recipe

Posted on April 20, 2018

Sautéed Collard Greens | The Foodie Eats

Sautéed Collard Greens Recipe

I grew up eating collard greens on a regular basis. I mean, they are pretty much the quintessential southern food. And we ALWAYS cooked them in some sort of pork fat – ham hocks, smoked neck bones, or even pig tails. It wasn’t until my adulthood I that realized the beauty and deliciousness of sautéed collard greens!

Hear me now, believe me later… You don’t even need bacon (or chicken stock for that matter) to make delicious sautéed collard greens. After eating vegan for a season, I discovered that you can have perfectly tender and flavorful greens in just about 30 minutes! And enjoy them without any animal fat. Trust me!

The Process

Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

Stack 7 or 8 leaves and roll them tightly, like you would a cigar.

Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

Using a large sauce pan over medium-high heat – add oil and onions and cook for a few minutes, until onions are softened and translucent.

Add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don’t let the garlic become brown.

Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

If all the stock evaporates, feel free to add more about 1/2 cup at a time. You only want enough liquid to produce steam.

And as Always… Please Pin & Share the Love!

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

Sautéed Collard Greens

Tender & flavorful greens in very little time!

Course Side Dish

Cuisine Southern

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Calories 115 kcal

Author The Foodie Eats

Ingredients

1/4 cup olive oil
1/2 cup yellow onions diced
2 Tbsp. garlic minced
1/4 tsp. red pepper flakes
2 Tbsp. white wine vinegar
2 lbs. collard greens
1 cup vegetable stock
2 tsp. sea salt
1/2 tsp. black pepper
1 1/2 tsp. sugar

Instructions

Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.
Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.
Stack 7 or 8 leaves and roll them tightly, like you would a cigar. Then thinly slice across the rolled greens. At this point, we usually wash them one last time.
Using a large sauce pan over medium-high heat - add oil and onions and cook for a few minutes, until onions are softened and translucent. Then add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don't let the garlic become brown.
Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.
Serve and enjoy!

Recipe Notes

If all of your greens won't fit in your pan at first, cooke them for a few minutes then add the rest (in batches if necessary). The greens will cook down in size pretty quickly.

Nutrition Facts

Sautéed Collard Greens

Amount Per Serving

Calories 115 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Sodium 140mg 6%

Potassium 270mg 8%

Total Carbohydrates 10g 3%

Dietary Fiber 4g 16%

Sugars 3g

Protein 3g 6%

Vitamin A 116%

Vitamin C 50.8%

Calcium 27.2%

Iron 3.7%

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

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

Gluten-Free Instant Pot Recipes Side

Pressure Cooker Mashed Potatoes

Posted on April 14, 2018

Pressure Cooker Mashed Potatoes

I know, I know… Who needs another recipe for pressure cooker mashed potatoes? But trust me on this one. These are actually different – and in the best way! They have a rich, creamy texture (I know, nothing new) and a bold flavor!

Most mashed potatoes use a combination of a few different ingredients: butter, milk, sour cream, and garlic. Well, we’ve changed it up just a bit. We’re using evaporated milk instead of regular milk. And we’ve added onion powder for an unexpected kick. And we love it! The potatoes are perfect with other highly seasoned dishes – like steak or short ribs!

Why Use Evaporated Milk?

The purpose of the evaporated milk (usually used in baking) is simple: the flavor. Sure, you can absolutely use any milk in pressure cooker mashed potatoes. So the only reason to choose any over another is the flavor, right?

My mom always used evaporated in her baked mac and cheese, which was my favorite food for most of my life. So I must’ve developed a taste for it over the years because now I use it every chance I get. Lol… But it really is delicious, so you should try it too!

The Process

Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.

Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan.

Bring to a simmer and mix well. Keep warm until potatoes are ready.

Add potatoes to a large mixing bowl.

Pour in milk/butter mixture.

Using a potato masher, mash and mix potatoes until desired consistency is reached.

Serve immediately. Enjoy!

And as Always… Please Pin & Share the Love!

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

The Method

Pressure Cooker Mashed Potatoes

Rich and creamy mashed potatoes with a bold flavor!

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8

Calories 203 kcal

Author The Foodie Eats

Ingredients

3 lbs. gold potatoes peeled, chopped
1 cup water
1/4 cup butter
5 oz. evaporated milk
1 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder

Instructions

Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.
Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan. Bring to a simmer and mix well. Keep warm until potatoes are ready.
Add potatoes to a large mixing bowl and pour in milk/butter mixture. Using a potato masher, mash and mix potatoes until desired consistency is reached.
Serve immediately. Enjoy!

Nutrition Facts

Pressure Cooker Mashed Potatoes

Amount Per Serving

Calories 203 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 4g 20%

Cholesterol 20mg 7%

Sodium 333mg 14%

Potassium 841mg 24%

Total Carbohydrates 29g 10%

Dietary Fiber 5g 20%

Sugars 2g

Protein 6g 12%

Vitamin A 4.4%

Vitamin C 26.4%

Calcium 13.2%

Iron 32.7%

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

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Gluten-Free Instant Pot Recipes Side

Pressure Cooker Sweet Potatoes

Posted on March 30, 2018

Pressure Cooker Sweet Potatoes

I often find myself in need of something super simple and quick for dinner. Especially when it comes to side dishes. Well, I’ve finally jotted down my go-to recipe for delicious pressure cooker sweet potatoes!

I’ve cooked these potatoes more times than I can count, but I’ve never actually taken into account how much of anything I was adding. I guess I get that from my mom. But my wife has changed me! She wants me to be able to recreate dishes time-after-time. So, for that reason, I have begun the process of documenting measurements in food – particularly the less sexy side dishes that we eat on a regular basis.

The Process

Place 5 large sweet potatoes in pressure on top of trivet. Add 1 1/2 cups water. Lock lid and set manual timer for 20 minutes at high pressure. Once cooke time is complete, allow pressure to release naturally (about 15 minutes).

Remove skin from potatoes and also trim any dark spots.

This is definitely the easiest way to cook sweet potatoes. There is almost zero waste!

Transfer potatoes to large mixing bowl.

While potatoes are cooking – in a small sauce pan over medium heat, add butter, brown sugar, vanilla, salt, nutmeg, and lemon juice.

Heat and mix until fully melted.

Then add evaporated milk and bring to a simmer.

Pour milk mixture into mixing bowl and thoroughly mash and mix potatoes.

And as Always… Please Pin & Share the Love!

Pressure Cooker Sweet Potatoes

Easy and delicious mashed sweet potatoes, perfect for a weeknight side dish.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 10

Calories 221 kcal

Author The Foodie Eats

Ingredients

3 1/2 lbs. sweet potatoes
1 1/2 cups water
2 Tbsp. butter
1/2 cup light brown sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
1 tsp. vanilla extract
5 oz. evaporated milk

Instructions

Place 5 large sweet potatoes in pressure cooker on top of trivet and add water. Lock lid and set manual timer for 20 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (about 15 minutes).
Meanwhile, while potatoes are cooking – in a small sauce pan over medium heat, add butter, brown sugar, vanilla, salt, nutmeg, and lemon juice. Heat and mix until fully melted. Then add evaporated milk and bring to a simmer.
Remove skin from potatoes and also trim any dark spots. Transfer potatoes to large mixing bowl.
Pour milk mixture into mixing bowl and thoroughly mash and mix potatoes
Serve and enjoy!

Nutrition Facts

Pressure Cooker Sweet Potatoes

Amount Per Serving

Calories 221 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 2g 10%

Cholesterol 10mg 3%

Sodium 223mg 9%

Potassium 592mg 17%

Total Carbohydrates 44g 15%

Dietary Fiber 4g 16%

Sugars 18g

Protein 3g 6%

Vitamin A 452.6%

Vitamin C 5.6%

Calcium 9.5%

Iron 6%

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

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

Instant Pot Recipes Side

Pressure Cooker Mac and Cheese

Posted on March 22, 2018

Pressure Cooker Mac and Cheese

For the first 20 or so years of my life, my mom’s famous Macaroni & Cheese was my favorite food in the whole world. I then spent several years as an adult trying to actually write down a recipe, since she never measures anything. Well, I’ve now taken it to the next level… Pressure Cooker Mac and Cheese! And it’s pretty doggone good.

I wanted to create a quick and easy version of her dish with the similar flavor profile that we could make for dinner any night of the week. The only real difference is that I used chicken stock to cook the noodles. It’s definitely more savory, but you can use water if preferred. And low and behold, after only a few tries, I think we nailed it. It even got the approval of our 2-year-old daughter!

What You’ll Need – Thankfully Not Much!

The Process

Add 1 pound elbow macaroni to empty pressure cooker.

Then add 4 cups chicken stock (or water) and 2 tablespoons butter. Set manual timer for 4 minutes at high pressure.

Meanwhile – beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper.

Whisk one 12 oz. can of evaporated milk into egg mixture.

Once cook time is complete – quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.

Switch to sauté setting – add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil.

Add cheese and continue mixing until fully melted.

And as Always… Please Pin & Share the Love!

The Method

Pressure Cooker Mac and Cheese

Pressure cooker mac and cheese with the texture of a baked casserole.

Course Side Dish

Cuisine Comfort Food

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 12

Calories 388 kcal

Author The Foodie Eats

Ingredients

1 lb. elbow macaroni
4 cups chicken stock or water
2 Tbsp. butter
2 eggs
1 Tbsp. seasoned salt
1 tsp. black pepper
12 oz. evaporated milk
1 lb. medium cheddar cheese small cubes

Instructions

Add 1 pound elbow macaroni to empty pressure cooker. Then add 4 cups chicken stock (or water) and 2 tablespoons butter. Set manual timer for 4 minutes at high pressure.
Meanwhile - beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper. Whisk in 1 large can of evaporated milk into egg mixture.
Once cook time is complete - quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.
Switch to sauté setting - add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil. Add cheese and continue mixing until fully melted.

Nutrition Facts

Pressure Cooker Mac and Cheese

Amount Per Serving

Calories 388 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 11g 55%

Cholesterol 82mg 27%

Sodium 886mg 37%

Potassium 306mg 9%

Total Carbohydrates 34g 11%

Dietary Fiber 1g 4%

Sugars 5g

Protein 19g 38%

Vitamin A 11%

Vitamin C 0.8%

Calcium 36.3%

Iron 6.3%

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

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

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