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Entrée Gluten-Free Instant Pot Recipes Side

Spaghetti Squash Mac and Cheese in the Instant Pot

Posted on October 14, 2018
Spaghetti Squash Mac and Cheese | The Foodie Eats

Instant Pot Spaghetti Squash Mac and Cheese

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

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

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

 

★ Did you make this Spaghetti Squash Mac and Cheese?

Please give it a star rating below! ★

Spaghetti Squash Mac and Cheese | The Foodie Eats
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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.

 

 

And as Always… Please Pin & Share the Love!

Spaghetti Squash Mac and Cheese | The Foodie Eats

 

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

Instant Pot Cabbage with Southern Style

Posted on October 9, 2018
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 | The Foodie Eats
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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

 

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

Instant Pot Farro Risotto with Parmesan Cheese

Posted on October 4, 2018
Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Instant Pot Farro Risotto with Parmesan Cheese

I love being creative with food and trying new things. Before early last year, I had never tried (or even heard of) farro. Well, more than likely, I had heard of it but just ignored it because I had no idea what is was… a grain. It’s similar to rice is size, but with a much heartier texture. So, since it was like rice, the idea was to try it in risotto! This Instant Pot farro risotto is the result.

 

While this recipe is called risotto, the final product will be significantly different than traditional risotto. Both the cooking style and flavors are the same, but using a totally different grain which will create a completely different texture and broth. Rice causes a much more starchy/creamy consistency, while farro “risotto” will be more on the brothy side.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

 

The Process

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Using sauté setting… melt butter.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Add onions and cook until soft and translucent (about 3 minutes), stirring frequently.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Next, add garlic and cook for another 30 seconds.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Then add farro to pot…

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

…and stir well, making sure to coat each grain with the butter. Cook for about one minute to toast, stirring frequently.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Add wine and give a good mix.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Cook until nearly all the wine has been absorbed into farro (about 4 minutes), stirring almost constantly.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Finally, add chicken broth and salt and mix well. Lock lid and cook for 10 minutes at high pressure.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

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

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Add lemon juice and parmesan cheese to pot, give a good mix, and allow to sit for another few minutes before serving.

 

And this is the AMAZING Result…

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

 

★ Did you make this Instant Pot Farro Risotto?

Please give it a star rating below!★

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats
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Instant Pot Farro Risotto with Parmesan Cheese

While this is called risotto, the final product is different than traditional risotto. It is more brothy and less creamy. Still delicious!

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 200 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. butter
  • 1/2 cup onions diced
  • 1 Tbsp. garlic minced
  • 1 1/2 cups farro
  • 1 tsp. sea salt
  • 3/4 cup dry white wine
  • 3 1/2 cups chicken broth
  • 1 Tbsp. lemon juice
  • 1/2 cup Parmesan cheese grated

Instructions

  1. Using sauté setting… melt butter. Add onions and cook until soft and translucent (about 3 minutes), stirring frequently. Next, add garlic and cook for another 30 seconds.

  2. Then add farro to pot and stir well, making sure to coat each grain with the butter. Cook for about one minute to toast, stirring frequently.

  3. Add wine and give a good mix. Cook until nearly all the wine has been absorbed into farro (about 4 minutes), stirring almost constantly.

  4. Now, add chicken broth and salt and mix well. Lock lid and cook for 10 minutes at high pressure.

  5. Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure.

  6. Finally, add lemon juice and parmesan cheese to pot, give a good mix, and allow to sit for another few minutes before serving. Top with shaved parmesan.

Recipe Notes

While this recipe is called risotto, the final product will be significantly different than traditional risotto. Both the cooking style and flavors are the same, but we're using a totally different grain which will create a completely different texture and broth. Rice causes a much more starchy/creamy consistency, while farro "risotto" will more on the brothy side.

Nutrition Facts
Instant Pot Farro Risotto with Parmesan Cheese
Amount Per Serving
Calories 200 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 301mg 13%
Potassium 231mg 7%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 1g
Protein 6g 12%
Vitamin A 2%
Vitamin C 2.5%
Calcium 2.3%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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

Instant Pot Cilantro Lime Rice – Chipotle Copycat

Posted on October 3, 2018
Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Instant Pot Cilantro Lime Rice

Chipotle Copycat

A few years ago, when my wife was pregnant with our second child, we ate too much Chipotle. She had the worst food aversion possible and it was the only thing that sounded good. So much so that it went from being my favorite fast food place to not wanting to eat it for a year. That’s no exaggeration, we went more than a year without even thinking about it. During that stretch, I began making it at home pretty regularly because I just couldn’t afford it any more! Well, this Instant Pot cilantro lime rice is my very own Chipotle Copycat cilantro lime rice. And it’s pretty doggone good!

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

 

The Process

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Add chicken broth and salt to pot.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Then add rice and give a good mix. Cook for 22 minutes at high pressure.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Meanwhile, in a small bowl – add lime juice, olive oil, and garlic…

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

…and whisk together.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

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

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Pour lime juice mixture over rice.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Then add cilantro.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Mix everything together well.

 

And this is the AMAZING Result…

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

 

★ Did you make this Instant Pot Cilantro Lime Rice?

Please give it a star rating below!★

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats
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Instant Pot Cilantro Lime Rice - Chipotle Copycat

This Instant Pot rice is about as close to a Chipotle copycat cilantro lime rice as you can get. And trust us, we have eaten A LOT of Chipotle!

Course Side Dish
Cuisine Mexican
Prep Time 1 minute
Cook Time 22 minutes
Total Time 23 minutes
Servings 8
Calories 191 kcal
Author The Foodie Eats

Ingredients

  • 2 cups brown rice rinsed
  • 2 1/2 cups chicken broth can sub water, if preferred
  • 1/2 tsp. sea salt
  • 2 Tbsp. lime juice
  • 1 tsp. olive oil
  • 1 tsp. garlic minced
  • 1/4 cup cilantro leaves only, finely chopped

Instructions

  1. Add chicken broth and salt to pot. Then add rice and give a good mix. Cook for 22 minutes at high pressure.

  2. Meanwhile, in a small bowl – add lime juice, olive oil, and garlic and whisk together.

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

  4. Pour lime juice mixture over rice, then add cilantro. Mix everything together well. Serve with your favorite dish.

Recipe Notes

If you prefer to use white rice, use 2 cups of chicken broth and cook for 12 minutes at low pressure. Allow pressure release naturally for 10 minutes, then quick-release remaining pressure.

Nutrition Facts
Instant Pot Cilantro Lime Rice - Chipotle Copycat
Amount Per Serving
Calories 191 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 143mg 6%
Potassium 190mg 5%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Protein 5g 10%
Vitamin A 0.7%
Vitamin C 1.7%
Calcium 1.9%
Iron 5.6%
* 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

Instant Pot Bread Pudding – Savory with Mushrooms and Parmesan

Posted on September 12, 2018
Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Instant Pot Bread Pudding

Savory with Mushrooms and Parmesan

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

 

The Process

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Cut bread into 1-inch cubes.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Add bread cubes to large mixing bowl.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Add oil, thyme, and garlic to bowl.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Toss to coat.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Using sauté setting… melt butter in pot.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

…and whisk again.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Add sautéed veggies…

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

…and parsley. Mix well.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Spray 7-inch pan with nonstick cooking spray.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Pour stuffing into prepared pan.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

Top with parmesan cheese.

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

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

 

And this is the AMAZING Result…

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

 

★ Did you make this Instant Pot Bread Pudding?

Please give it a star rating below! ★

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats
5 from 1 vote
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Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan

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

Course Side Dish
Cuisine Southern
Servings 14
Calories 201 kcal
Author The Foodie Eats

Ingredients

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

Instructions

  1. Preheat oven to 375 degrees. (I typically try not to use the oven for Instant Pot recipes, but this is an exception.) Cut off bottom ends of bread. Discard or save for another use. Cut bread into 1-inch cubes. Add bread cubes to large mixing bowl. Add oil, thyme, and garlic to bowl. Toss to coat. Spread bread cubes out on a large baking sheet. Bake until golden brown. Could take anywhere from 10-20 minutes, depending on the bread.

  2. Using sauté setting… melt butter in pot. Add mushrooms, onions, celery, bell peppers, and 1/2 teaspoon of salt. Sauté until veggies are soft and all their juices evaporate, anywhere from 10-15 minutes. 

  3. Meanwhile… add eggs to a separate mixing bowl and whisk together. Then add heavy cream, 1/2 teaspoon of salt, and pepper and whisk again. 

  4. Return toasted bread to same bowl you used to toss them. Add sautéed veggies and parsley. Mix well. Pour custard into bowl with bread and veggies. Mix well.

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

  6. Spray 7-inch pan with nonstick cooking spray. Pour stuffing into prepared pan. Top with parmesan cheese. Cover pan with foil and place on top of trivet. Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, quick-release pressure.

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

Nutrition Facts
Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan
Amount Per Serving
Calories 201 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 88mg 29%
Sodium 280mg 12%
Potassium 168mg 5%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g 10%
Vitamin A 15.8%
Vitamin C 12.6%
Calcium 10.4%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

And as Always… Please Pin & Share the Love!

Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan | The Foodie Eats

 

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

Instant Pot Spaghetti Squash with Greek Style

Posted on September 11, 2018
Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Instant Pot Spaghetti Squash with Greek Style

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

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

 

The Process

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Place spaghetti squash on large cutting board.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Using a large knife, slice squash in half lengthwise.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Then, using a spoon, scoop out seeds.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Add 1 cup water to pot, along with trivet.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Place both squash halves on top of trivet. Lock lid and cook for 3 minutes at high pressure.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

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

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Transfer squash to large mixing bowl.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

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

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

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

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Once onions are soft and translucent…

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

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

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Add spinach…

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

…and continue cooking until wilted.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

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

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Mix well until tomatoes are warm.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Return squash to pot…

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

…and mix well.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Finally, add feta…

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

…and mix one last time.

 

And this is the AMAZING Result…

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

 

★ Did you make this Instant Pot Spaghetti Squash?

Please give it a star rating below! ★

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats
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Instant Pot Spaghetti Squash - Greek Style

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

Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 198 kcal
Author The Foodie Eats

Ingredients

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

Instructions

  1. Place spaghetti squash on large cutting board. Using a large knife, slice squash in half lengthwise. Then, using a spoon, scoop out seeds.

  2. Add 1 cup water to pot, along with trivet. Place both squash halves on top of trivet. Lock lid and cook for 3 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Transfer squash to large mixing bowl.

  3. Give pot a quick rinse and wipe. Switch to sauté setting… 

  4. Add oil, onions, and 1/4 teaspoon of salt – cook for 2-3 minutes, stirring frequently.

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

  6. Once onions are soft and translucent, add garlic and olives. Cook for for 1 minutes, stirring frequently. Add spinach and continue cooking until wilted. Then turn off heat and add basil, tomatoes, and salt. Mix well until tomatoes are warm. 

  7. Return squash to pot and mix well. Finally, add feta and mix one last time.

Nutrition Facts
Instant Pot Spaghetti Squash - Greek Style
Amount Per Serving
Calories 198 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 797mg 33%
Potassium 593mg 17%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Sugars 8g
Protein 6g 12%
Vitamin A 89.9%
Vitamin C 27.8%
Calcium 20.5%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

 

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

Instant Pot Corn – Cilantro-Lime Creamed Corn

Posted on September 4, 2018
Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Instant Pot Corn

Cilantro-Lime Creamed Corn

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

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

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

 

The Process

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

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

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Break up corn into individual kernels.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Add corn to pot.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

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

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Meanwhile – finely chop cilantro.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

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

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

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

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

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

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Make a cornstarch slurry.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

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

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Switch to warm setting until ready to serve.

 

And This Instant Pot Corn is the Amazing Result…

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

 

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

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats
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Instant Pot Cilantro-Lime Creamed Corn

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

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 202 kcal
Author The Foodie Eats

Ingredients

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

Instructions

  1. Cut corn kernels off of 6 cobs – should yield between 4-5 cups. Break up corn into individual kernels. 

  2. Add corn to pot. Then add water and salt. Lock lid and cook for 4 minutes at high pressure. 

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

  4. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting. Add butter, cilantro, lime zest, and cayenne pepper. Mix well until butter is completely melted.

  5. Make a cornstarch slurry by mixing cornstarch and 2 tablespoons of water. Pour cornstarch slurry into pot. Mix well, and continue mixing until desired consistency is reached. Probably about 1 minute. 

  6. Switch to warm setting until ready to serve.

Nutrition Facts
Instant Pot Cilantro-Lime Creamed Corn
Amount Per Serving
Calories 202 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 345mg 14%
Potassium 229mg 7%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 4g
Protein 3g 6%
Vitamin A 18.4%
Vitamin C 7.8%
Calcium 1%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

 

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

Instant Pot Stuffing AKA Cornbread Dressing

Posted on August 27, 2018
Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Instant Pot Stuffing

AKA Cornbread Dressing

Growing up, my mom’s macaroni and cheese was my favorite food in the whole world. But as I became an adult, it shifted to her cornbread dressing. It took me about 6 attempts to finally nail down a recipe (since she never measures anything), but I mastered it last year. Now, I’ve converted it into this Instant Pot Stuffing recipe! But it sounds weird calling it stuffing because in the south we call it dressing. Same thing though!

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

 

The Process

(While making you own turkey stock is optional, I highly recommend it!)

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Add 4 turkey thighs to pot and season with 1 tablespoon of salt and teaspoon of black pepper.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Cover turkey with 8 cups of water. Cook at high pressure for 30 minutes, then allow pressure to release naturally.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Remove turkey and set aside. Pour broth through a fine mesh strainer to remove impurities. Use broth in all your favorite holiday recipes to take them to the next level.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Using the sauté setting – add 2 tablespoons of oil to pot.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Then add onions, celery, bell peppers, and 1/4 teaspoon of salt. Cook for about 5 minutes, until veggies are soft and translucent. This is your only chance to cook them, so make sure the soften. We don’t want crunchy celery.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Meanwhile, remove the meat from 2 turkey thighs. Should be a total of about 1 1/2 cups.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Chop turkey into small bean-sized pieces. Set aside.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Turn off sauté setting. Add peas to pot, followed by…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

…turkey…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

…cornbread…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

…stuffing mix…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

sage, poultry seasoning…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

…and turkey stock.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Mix all ingredients together REALLY well.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Spray a 7-inch pan with nonstick cooking spray.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Pour all ingredients into pan, spread out evenly, and pack down firmly.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Cover with aluminum foil.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Pour 1 cup of turkey stock into pot (do not rinse out first!), then add a 3-inch trivet.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Place pan on top of trivet, lock lid, and cook at high pressure for 30 minutes. Once cook time is complete, quick release pressure. Remove pan from pot, take off foil covering, and place in oven under high broiler for about 5 minutes to crisp the top.

 

And This is the Amazing Result…

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

 

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

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Instant Pot Stuffing AKA Cornbread Dressing

This Instant Pot Stuffing (which we call cornbread dressing) is sure to be a hit on any holiday table. We love it with gravy and cranberry sauce!
Course Side Dish
Cuisine Southern
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 219 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. oil or butter preferably bacon fat
  • 1/2 cup yellow onions diced
  • 1/2 cup celery diced
  • 1/2 cup green bell pepper diced
  • 1/2 cup canned sweet peas drained
  • 1 1/2 cups cooked turkey preferably thigh meat, chopped
  • 2 cups cooked cornbread not sweet, crumbled
  • 2 cups stuffing mix Pepperidge Farm Herb Seasoned
  • 1/2 tsp. ground sage
  • 1 tsp. poultry seasoning
  • 3 cups turkey stock

Instructions

  1. Using the sauté setting – add 2 tablespoons of oil to pot. Then add onions, celery, bell peppers, and 1/4 teaspoon of salt. Cook for about 5 minutes, until veggies are soft and translucent. This is your only chance to cook them, so make sure they soften. We don’t want crunchy celery.

  2. Meanwhile, remove the meat from 2 turkey thighs. Should be a total of about 1 1/2 cups. Chop turkey into small bean-sized pieces. Set aside.

  3. Turn off sauté setting. Add all remaining ingredients to pot and mix REALLY well.

  4. Spray a 7-inch pan with nonstick cooking spray. Pour all ingredients into pan, spread out evenly, and pack down firmly. Cover with aluminum foil.

  5. Pour 1 cup of turkey stock into pot (do not rinse out first!), then add a 3-inch trivet. Place pan on top of trivet, lock lid, and cook at high pressure for 30 minutes. Once cook time is complete, quick release pressure. 

  6. Remove pan from pot, take off foil covering, and place in oven under high broiler for about 5 minutes to crisp the top.

  7. Serve and enjoy!

Recipe Notes

While making you own turkey stock is not required, I highly recommend it... Add 4 turkey thighs to pot and season with 1 tablespoon of salt and teaspoon of black pepper. Cover turkey with 8 cups of water. Cook at high pressure for 30 minutes, then allow pressure to release naturally. Remove turkey and set aside. Pour broth through a fine mesh strainer to remove impurities. Use broth in all your favorite holiday recipes to take them to the next level. You'll have both extra turkey and stock with this method.

Nutrition Facts
Instant Pot Stuffing AKA Cornbread Dressing
Amount Per Serving
Calories 219 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 573mg 24%
Potassium 208mg 6%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 5g
Protein 10g 20%
Vitamin A 6.2%
Vitamin C 7.9%
Calcium 5.7%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

 

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

Instant Pot Cornbread Made from Scratch

Posted on July 19, 2018
Instant Pot Cornbread | The Foodie Eats

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.

 

Instant Pot Cornbread | The Foodie Eats

 

The Process

Instant Pot Cornbread | The Foodie Eats

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

 

Instant Pot Cornbread | The Foodie Eats

Whisk them together.

 

Instant Pot Cornbread | The Foodie Eats

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

 

Instant Pot Cornbread | The Foodie Eats

Whisk together until sugar has melted.

 

Instant Pot Cornbread | The Foodie Eats

Add eggs to butter mixture…

 

Instant Pot Cornbread | The Foodie Eats

… and whisk until fully combined.

 

Instant Pot Cornbread | The Foodie Eats

Add buttermilk…

 

Instant Pot Cornbread | The Foodie Eats

…and whisk again.

 

Instant Pot Cornbread | The Foodie Eats

Pour wet ingredients into bowl with dry ingredients.

 

Instant Pot Cornbread | The Foodie Eats

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

 

Instant Pot Cornbread | The Foodie Eats

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

 

Instant Pot Cornbread | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Instant Pot Cornbread | The Foodie Eats

Cover pan with aluminum foil.

 

Instant Pot Cornbread | The Foodie Eats

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

 

Instant Pot Cornbread | The Foodie Eats

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…

Instant Pot Cornbread | The Foodie Eats

 

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

Instant Pot Cornbread | The Foodie Eats
4.5 from 2 votes
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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

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

  2. 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. 

  3. Pour wet ingredients into bowl with dry ingredients. Stir together until fully combined. A few lumps may remain, and that’s okay.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly. Cover pan with aluminum foil.

  5. 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. 

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

  7. 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!

Instant Pot Cornbread | The Foodie Eats

 

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.

 

Pressure Cooker Coconut Rice | The Foodie Eats

 

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

Pressure Cooker Coconut Rice | The Foodie Eats

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

 

Pressure Cooker Coconut Rice | The Foodie Eats

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

 

Pressure Cooker Coconut Rice | The Foodie Eats

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

 

Pressure Cooker Coconut Rice | The Foodie Eats

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

 

Pressure Cooker Coconut Rice | The Foodie Eats

Meanwhile, take a few leaves of mint and basil…

 

Pressure Cooker Coconut Rice | The Foodie Eats

… and chop them as finely as you can.

 

Pressure Cooker Coconut Rice | The Foodie Eats

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.)

 

Pressure Cooker Coconut Rice | The Foodie Eats

Add herbs to rice and mix well.

 

And the AMAZING Result…

Pressure Cooker Coconut Rice | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Coconut Rice | The Foodie Eats

 

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

Pressure Cooker Coconut Rice | The Foodie Eats
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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

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

  2. 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.

  3. Meanwhile, take a few leaves of mint and basil and chop them as finely as you can.

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

  5. 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.