Instant Pot Spaghetti

So for no reason what-so-ever I waited a long time before I made spaghetti in my Instant Pot. However, that has changed… and I’m going to be making it much more often. I also like how well it works out for meal prepping now that we have our baby.

Instant Pot spaghetti reminds me of a baked spaghetti but wetter if that makes sense. It’s kinda that perfect merger of regular pasta and baked pasta. The noodles soak up all that flavor from the sauce and cooking it in the IP keeps it wet.

The big thing to remember is that this spaghetti is going to be as flavorful as you make it, so be bold and go big with what you put in it.

Instant Pot Spaghetti

A quick, flavorful, easy spaghetti recipe that comes out fantastic – in minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 3496 kcal

Equipment

  • Instant Pot, 6qt or larger

Ingredients
  

  • 1 Pound Italian Sausage or lean ground beef
  • 1/2 tsp Salt add to taste
  • 1/2 tsp Onion Powder add to taste
  • 1/2 tsp Italian Seasoning add to taste
  • 1/2 tsp Garlic Powder add to taste
  • 1 Pound Spaghetti Noodles spaghetti always lumps together on me. Use penne.
  • 1 jar Spaghetti Sauce, 24oz
  • 36 Ounces Water 1 1/2 Jars
  • 1 can Diced Tomatoes. 14.5oz or sub tomato sauce

Instructions
 

  • Set the Instant Pot to saute and add the meat. Turn the Instant Pot off. Drain any excess grease from meat if necessary.
  • Add the salt, garlic powder, onion powder, and Italian seasonings to the pot.
  • Cook the meat and seasonings, breaking up the meat until it's completely browned.
  • Break the spaghetti in half and place on top of meat in the Instant Pot.
  • Pour the spaghetti sauce, diced tomato, and water into the pot. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.
  • Put the lid on and set it to manual mode, high pressure, with an 8 minute cooking time.
  • When done, do a quick release and open the Instant Pot.
  • Stir the spaghetti well. Serve immediately. Garnish with plenty of parmesaen.
  • Suggestions:
  • The spaghetti might still appear to be liquidy after cooking. Be sure to stir well to incorporate all of the liquid into the noodles before serving.
    Sometimes the pasta noodles will clump together. To help prevent this, crisscross the noodles as you add them into the pot. Some clumping will be normal, just use a fork to pull them apart.
    This spaghetti dish will only have as much flavor as you add to it! So… add extra seasoning to taste and make sure to use a flavorful spaghetti sauce.

Notes

Original recipe: https://thesaltymarshmallow.com/instant-pot-spaghetti/

Nutrition

Calories: 3496kcalCarbohydrates: 397gProtein: 136gFat: 151gSaturated Fat: 53gCholesterol: 345mgSodium: 8710mgPotassium: 5183mgFiber: 29gSugar: 51gVitamin A: 3425IUVitamin C: 95mgCalcium: 439mgIron: 23mg
Keyword Pasta, Spaghetti
Tried this recipe?Let us know how it was!
Category: Comfort Food, Main Courses, Slow Cooker & Instant Pot | LEAVE A COMMENT

Instant Pot Crack Chicken

This is the only type of crack that we approve of and that is Crack Chicken. LOL. I’m sure most of you have had it before, whether or not you realized it, or you have at least have heard of this delectable version of crack. Packing a lot of flavor from the ranch packet, cheese, and bacon – it’s always a hit at potlucks or parties. It’s an incredibly simple recipe to make, and it takes minimal effort. You can decide how you want to eat it, as a dip or in a sandwich or even in a lettuce cup…. It’s one of those dishes that is guaranteed to disappear every time you make it.

Instant Pot Crack Chicken

Chicken crack is the only type of crack allowed! This one is great and is an easy dish to put together for parties and potlucks.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch, Snack
Cuisine American, Modern
Servings 0 servings
Calories 2878 kcal

Equipment

  • Instant Pot, 6qt or larger

Ingredients
  

  • 1/2 cup Water
  • 2 lbs boneless chicken breast
  • 8 ounce cream cheese cut into 6-8 pieces
  • 1 packet ranch seasoning
  • 1 cup Cheddar cheese shredded
  • 6 – 8 slices cooked bacon crumbled
  • 2 green onions diced optional

Instructions
 

  • Pour water in the Instant Pot.
  • Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
  • Select the MANUAL and cook on HIGH for 15 minutes.
  • When done, quick-release the remaining pressure.
  • Carefully remove the chicken and shred.
  • Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
  • Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
  • Sprinkle with bacon and green onions and serve.

Notes

Original recipe: https://recipes.instantpot.com/recipe/crack-chicken/

Nutrition

Calories: 2878kcalCarbohydrates: 30gProtein: 273gFat: 178gSaturated Fat: 86gCholesterol: 1058mgSodium: 6515mgPotassium: 4411mgFiber: 1gSugar: 8gVitamin A: 4690IUVitamin C: 15mgCalcium: 1113mgIron: 6mg
Keyword Bacon, Cheese, Chicken, Crack, Cream Cheese, Instant Pot, Kid Friendly
Tried this recipe?Let us know how it was!
Category: Comfort Food, Main Courses, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Instant Pot Chicken Veggie Pasta

This was a simple recipe that was really quick and easy to make. With Traci being pregnant, we’ve been looking for more nutrient-full meals that don’t go heavy on spice-flavors but are not bland. This recipe was definitely a winner. It’s also going to be great for meal prep as I bet that you probably already have at least half the ingredients. LOL.

The best way to describe this recipe is chicken soup without all of the broth. We both liked that it packed in so many veggies which also helped add great flavor. While its flavor was simple, it made for an easy palette to doctor up to each of our preferences. Just a few ideas that could be used to “kick it up” include ground black pepper, crushed red pepper, your favorite hot sauce, and parmesan cheese.

Instant Pot Chicken Veggie Pasta

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American
Servings 6 servings

Equipment

  • Instant Pot

Ingredients
  

  • 1.5 lbs Chicken breast Should be roughly 2-3 breasts
  • 2 cups Chicken stock
  • 4 Chicken bouillon cubes
  • 8 ounces Pasta shells work great.
  • 16 ounces frozen mixed vegetables
  • Parmesan cheese optional
  • Freshly ground black pepper optional
  • Crushed Red Pepper optional
  • Hot sauce optional

Instructions
 

  • Add chicken to the Instant Pot along with bouillon cubes and 1 cup of the chicken stock. Close the valve, and set Instant Pot on the poultry setting to cook for 19 minutes.
  • When finished cooking, do a quick release. Remove chicken breasts and shred with a fork, leaving the broth in your Instant Pot.
  • Add pasta into the Instant Pot and add remaining chicken stock. Be sure pasta is fully submerged so that it fully cooks. Add your shredded chicken right on top of the pasta.
  • Set instant pot to “steam” and cook for 4 minutes. Do another quick release of the steam, Add the frozen veggies, combining them with the pasta and chicken to defrost.
  • Serve immediately along with any optional toppings.
    This can be stored in sealed containers in the refrigerator to enjoy all week!

Notes

Original recipe: https://carrotsncake.com/high-protein-instant-pot-chicken-pasta/
Keyword Chicken, Instant Pot, Pasta, Vegetables
Tried this recipe?Let us know how it was!
Category: Comfort Food, Main Courses, Slow Cooker & Instant Pot | LEAVE A COMMENT

Simple Coleslaw

This is a very simple, four ingredient, coleslaw recipe. It can be a solid base recipe if you want to doctor it up to you own liking, check out some of the add-in options I list at the end of the recipe.

It only takes a few minutes to whip together, and is a perfect side to any BBQ or pool party. My favorite time to make this is whenever I cook up a batch of Instant Pot BBQ jackfruit, and to turn it into a delicious sandwich.

Simple Coleslaw

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Course Salad, Side Dish
Cuisine American
Servings 0

Ingredients
  

  • 1 14oz pkg Coleslaw Mix
  • 1/2 cup Mayonnaise
  • 1.5 Tbsp Apple Cider Vinegar
  • 1.5 Tbsp Honey or granulated sugar
  • Salt to taste
  • Ground Black Pepper to taste

Instructions
 

  • In a small bowl, mix together the mayonnaise, honey, apple cider vinegar, and a pinch or two of salt & pepper to taste.
  • Add Coleslaw mix to a medium sized bowl and slowly pour mayonnaise mixture over it. Toss all of it together until evenly coated. Can be served immediately, though we prefer to let it sit in the refrigerator for a couple hours.

Notes

Other ideas to mix include: almond slices, apples, bleu cheese, dried cranberries, fresh strawberries, or poppy seeds.
 
Original Recipe: https://www.cookingclassy.com/coleslaw-recipe/
Keyword Coleslaw, Salad, Slaw
Tried this recipe?Let us know how it was!
Category: Comfort Food, Healthy & Light, Side Dish | LEAVE A COMMENT

Oven Bacon

There are countless ways to cook bacon. I feel like I’ve tried most of them. One of the easiest methods is definitely cooking it in the oven. See below.

Meal-prep tip: If you want one if the laziest and no mess methods for bacon, just buy the bag of bacon crumbles from Costco.

Bacon in the Oven

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Servings 0

Ingredients
  

  • Bacon thick cut is better

Instructions
 

  • We recommend using 400 F to cook your bacon… But your bacon may vary.
  • If using thicker bacon, always lean towards the lower temp.

Oven set to 350 F

  • Bake your bacon for 22 to 27 minutes.

Oven set to 375 F

  • Bake your bacon for 20 to 25 minutes.

Oven set to 400 F

  • Bake your bacon for 18 to 23 minutes.

Oven set to 425 F

  • Bake your bacon for 15 to 20 minutes.

Notes

Original recipe: https://www.wholesomeyum.com/how-to-cook-bacon-in-the-oven/
Keyword Bacon
Tried this recipe?Let us know how it was!
Category: Appetizers & Snacks, Breakfast & Brunch, Comfort Food, Main Courses, Sauces, Seasonings, Dressings and Condiments, Side Dish | LEAVE A COMMENT

Instant Pot Autumn Mash

I love me some mashed potatoes. Those rich creamy carbs that just melt away on your tongue… You know what I’m talking about. Well I was excited when i came upon this variation of one of my favorite dishes.

The Autumn mash is a wonderful adaption of mashed potatoes. Using mostly parsnips, carrots, and cauliflower it doesn’t hold anything back in terms of flavor. It’s hard to describe, but I feel that with the addition of the parsnips that it really add depth to what would otherwise just be mashed veggies.

Instant Pot Autumn Mash

Print Recipe
Course Dinner
Cuisine American
Servings 0

Ingredients
  

  • 1 head roasted garlic
  • 4 tablespoons ghee divided can subsitute Butter
  • ½ onion coarsely chopped
  • ¾ pound parsnips or about 5 small parsnips peeled and coarsely chopped
  • 1 pound carrots or about 2 large carrots peeled and coarsely chopped slightly smaller than parsnips
  • 1½ pounds cauliflower florets or 1 small head of cauliflower coarsely chopped
  • ½ cup bone broth or organic chicken broth
  • kosher salt to taste
  • Freshly ground pepper to taste
  • Minced chives optional

Instructions
 

  • Start with roasting a head of garlic.
    “Roast” the garlic in an Instant Pot by following this recipe!
  • Hit the “Sauté” button on your Instant Pot and add three tablespoons of ghee once the pot if hot.
  • Toss in the onions and cook until softened, about 2-3 minutes.
  • Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs. Sprinkle salt, to taste.
  • Pour the broth in, and give everything a good stir.
  • Cancel the “Sauté” function.
  • Lock on the lid of the Instant Pot with the valve in the sealed position and cook under high pressure for 5 minutes.
  • Release the pressure manually.
  • Season to taste with salt and pepper, and stir in the remaining tablespoon of ghee. Purée the mixture with an immersion blender or in a food processor until smooth.
  • Top with fresh chives and serve!

Notes

Original recipe: https://nomnompaleo.com/instant-pot-autumn-mash
Keyword carrots, cauliflower, Mash, Mashed, parsnips, Vegetables
Tried this recipe?Let us know how it was!
Category: Comfort Food, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Creamy Bacon Pea Salad

Traci helped find this recipe back when i first started trying to lower my carb intake. And in fact, this recipe was one of the recipes that help to drive the creation of this blog. We get asked for this recipe, without fail, every time we bring it to an event.

It takes a little bit of preparation time, but its totally worth it. I also  recommend letting it rest for a day to allow all the flavors to meld in with the mayo.

Creamy Bacon Pea Salad

Always a hit at BBQs and potlucks. 
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Course Main Course, Salad
Cuisine American
Servings 0

Ingredients
  

  • 16 ounce Frozen Peas, bag thawed in cool water
  • 1 cup Cheddar Cheese shredded
  • 5 ounce Bacon cooked & crumbled
  • 1 rib Celery chopped
  • 1/3 cup Onion finely chopped
  • 2 tbsp Chives chopped fresh, or 1T dried
  • 8 Eggs, Hard Boiled peeled & chopped
  • 1 cup Mayonnaise
  • 1 tsp Seasoned Salt

Instructions
 

  • Combine all the ingredients and season with seasoned salt, to taste.
    Can be enjoyed immediately or stored in the refrigerator for up to 5 days.

Notes

Original recipe: http://www.healthstartsinthekitchen.com/recipe/creamy-bac/
Keyword Keto
Tried this recipe?Let us know how it was!

Category: Appetizers & Snacks, Comfort Food, Main Courses, Side Dish | LEAVE A COMMENT