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

Instant Pot Mexican Quinoa

Our friend had gaven us their Costco size bag of quinoa, so I was tasked with finding tasty ways to use it up. After googling around for quinoa, and various other ingredients we already had on hand, I stumbled upon this recipe.

I’m a lover of less dishes when cooking, so using our Instant Pot to a make a one-pot meal… Sign me up! This recipe is a true winner when it comes to one-pot meals as well as easy and tasty Instant Pot recipes.

I’ve been using it for meal prepping what i like to call deconstructed burrito bowls. I can portion and fill a few bowls and we can eat this for lunch or dinner for a few nights. (Yeah less cooking on week nights!)

It has all of the flavor of everything you’d want in a really filling and delicious plate of Mexican food. This has become a bookmarked recipe in our house!

Instant Pot Mexican Quinoa

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Mexican
Servings 0 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small red onion chopped
  • 3 garlic cloves chopped
  • 1 jalapeno chopped, de-seed for less heat
  • 14.5 oz can fire roasted tomatoes
  • 3/4 cup corn kernels I used frozen and added them to warm water for 5 minutes
  • 15 oz can black beans drained and rinsed
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red chili powder or to taste
  • 3/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper
  • 1 cup quinoa uncooked, 180 grams
  • 1-1.25 cups water or vegetable broth use 1 cup if you want quinoa grains more separated
  • 2-3 tablespoons chopped cilantro
  • 1 lime juice of 1 lime
  • 1 avocado diced

Instructions
 

  • Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until the onion is softened.
  • Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot. [Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes].
  • Add the spices – cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.
  • Add the quinoa and toss until well combined. Then add the water or vegetable broth and mix.
  • Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position. Let the pressure release naturally.
  • Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.
  • Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!

Notes

Original Recipe: https://www.cookwithmanali.com/instant-pot-mexican-quinoa/
Keyword Instant Pot, Vegetarian
Tried this recipe?Let us know how it was!
Category: Main Courses, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Instant Pot Jackfruit Carnitas

After the taste bud nirvana of making the BBQ jackfruit i was up for trying more jackfruit recipes. So, since I love mexican food, i figured that carnitas would be a great idea to try.

I honestly was not disappointed. These tasted so good! The secret though is in finishing them in the oven to get that little bit of crispness in them as pressure cooking alone doesn’t give that.

Instant Pot Jackfruit Carnitas

Print Recipe
Prep Time 10 minutes
Cook Time 4 minutes
NPR 10 minutes
Course Main Course
Cuisine Mexican
Servings 0

Ingredients
  

  • 2 20oz Cans green jackfruit packed in water or brine
  • 1 red onion chopped
  • 5 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon nutritional yeast
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/3 cup orange juice
  • 1/4 cup lime juice
  • 3 tablespoons soy sauce or gluten-free tamari
  • 2 tablespoons tomato paste
  • 1 tablespoon liquid smoke
  • 1 teaspoon sambal oelek

Instructions
 

  • Rinse and drain the jackfruit, then use your fingers to pull the pieces apart so that it looks like shredded pork.
  • Add the shredded jackfruit, along with the rest of the ingredients to the Instant Pot and stir to combine. Secure the lid, close the pressure valve, and cook for 4 minutes at high pressure. Let the pressure release naturally for 10 minutes, then switch the valve to “venting” to quick release.
  • Give everything another stir and remove and discard the bay leaf. At this point you can serve the jackfruit carnitas or store it in an airtight container in the refrigerator for up to 7 days.
  • Recipe Suggestions
  • Some people discard the harder core and seeds of the jackfruit. I do not. I find that if you do your best to tear everything up, it all cooks up nicely and you won’t even notice those parts. Why waste?
  • If you want to crisp up the edges to be even more like carnitas, you can spread the jackfruit on a parchment lined baking sheet and put it under the broiler for 10 minutes, stirring it at the halfway mark. The edges of the jackfruit will start to brown and crisp up.

Notes

Original recipe: https://www.lafujimama.com/instant-pot-jackfruit-carnitas/
Keyword Instant Pot, Vegetarian
Tried this recipe?Let us know how it was!
Category: Main Courses, Slow Cooker & Instant Pot, Vegetarian & Vegan | LEAVE A COMMENT

Instant Pot BBQ Jackfruit

Oh man! I was kinda hesitant to try this one at first. Jackfruit just wasn’t a fruit either of grew up around when we lived on the mainland. Since living in Hawaii, it’s definitely been “around” more. That still doesn’t quite directly translate to having experience handling or cooking it. That will be changing though! Bring on the jackfruit!

Jackfruit itself can be a huge pain-in-the-ass to process from it’s fresh fruit state. However, finding it canned and brined has been a game changer that makes cooking with it fast and easy. We’ve been finding it at our local natural foods grocery store, Asian markets, and everyone’s favorite Trader’s Joes.

We’ve also been noticing it pop up more and more either as whole fruit or in dishes or products at farmers markets and farm type events. Which has been a great way to try it prepared different ways. I have been amazed and converted to a true fan by how well jackfruit does as a meat alternative. If someone was to hand me a sandwich using this recipe at a BBQ, I probably won’t notice that it was really meat until I was told. I would most likely fail a blind taste test, and honestly might even lean more towards the jackfruit in a blind taste test.

If you’re vegetarian, vegan, or just want to try something new on a meatless monday – Give this recipe a shot!

Instant Pot BBQ Jackfruit

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
NPR 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 6 Servings

Ingredients
  

6 hamburger buns (gluten free if needed)

  • 2 20oz. can Jackfruit (in brine or water)
  • 18 oz. Barbecue sauce
  • 6 Hamburger buns
  • coleslaw

Instructions
 

Prepare your jackfruit: Drain and rinse the canned jackfruit.

If desired, chop off the "core" portions and discard, we usually leave them though.

    Add the jackfruit to the Instant Pot along with 1 cup of water. Put on the lid, seal, and set to high pressure for 5 minutes. Allow the pressure to release naturally, or if you are in a hurry you can manually release the pressure (carefully).

      Drain the jackfruit, and then add it back to the Instant Pot. Mash with a potato masher until it resembles pulled meat (see photo above).

        Make the barbecue sauce following these instructions (unless you are using store bought sauce).

          Add the barbecue sauce to the pulled jackfruit, and turn on the saute feature. Cook for 2-5 minutes until warmed through. Serve on buns with shredded cabbage.

            Notes

            Original recipe: https://www.noracooks.com/instant-pot-pulled-bbq-jackfruit/
            Keyword BBQ, Instant Pot, Vegetarian
            Tried this recipe?Let us know how it was!

            Category: Main Courses, Slow Cooker & Instant Pot, Vegetarian & Vegan | LEAVE A COMMENT

            Instant Pot Corned Beef and Cabbage

            This was our first Saint Patrick’s day with our Instant Pot, so you know exactly what we had to do… Corned Beef and Cabbage! Why don’t people make this more often then just this one day a year for everyone’s favorite drinking holiday? Can you recall ever having a bad piece of corned beef? I mean maybe you got more fat and gristle in your brisket than you would have preferred, but never a bad one – no way.

            This was a pretty easy to make recipe even though it’s a two part process. Cook the beef first. Then while it’s cooling, you cook the veggies. Combine them and serve with some of that cooking sauce. Enjoy your Guinnesses and eat and drink responsibly!

            Instant Pot Corned Beef and Cabbage

            Print Recipe
            Course Main Course
            Cuisine American, Irish
            Servings 6 servings
            Calories 729 kcal

            Ingredients
              

            • 3 pound Corned Beef
            • 2 cups beef broth or water
            • 2 cups beer or broth or water
            • 1 Sweet Onion, medium quartered
            • 6 cloves Garlic crushed

            Pickling Seasoning: (*skip if your brisket came with a spice packet)

            • 1 teaspoon Yellow Mustard Seed
            • 1 teaspoon Black Peppercorns, whole
            • 1 teaspoon Coriander seeds
            • .5 teaspoon Allspice, whole
            • 3 Cloves, whole
            • 3 Bay leaves
            • .5 teaspoon Ginger, ground

            Vegetables:

            • 6 carrots, medium peeled, chopped
            • 6 red potatos quartered
            • 1 Cabbage cut into eighths

            Instructions
             

            • Add the corned beef to the Instant Pot.
            • Add the quartered onion, crushed garlic, pickling spices, and the liquid. The liquid should cover the brisket. If needed add another cup of liquid. Make sure you do not go over the MAX fill line.
            • Put the lid on your Instant Pot and set the valve to close. 
              Cook on High Pressure for:
                – 75 minutes for a 2lb brisket
                – 80 minutes for a 3lb brisket
                – 85 minutes for a 4lb brisket  
              *If the brisket is thicker than 1.5 inches, add 5-6 minutes for every .5 inch
            • When finished, let it have a NPR of 15-20 minutes before you vent it and release pressure.
            • Set the cooked brisket in a deep dish or container. Transfer 1 to 1.5 cups of the liquid with it.
            • Add your steamer basket into your Instant Pot to make it easier to the veggies. 
            • Add the potatoes and carrots. Add the cabbage wedges on top of them 
            • Put the lid on your Instant Pot and set the valve to close. 
              Cook on High Pressure for 3 minutes followed by a quick release.
            • Open the top and remove your veggies by carefully pulling out the steamer basket
            • Cut the brisket across it’s grain into slices and serve with the vegetables.
            • Strain the liquid and pour some over the brisket before serving. Store remaining brisket in the liquid in an airtight container.

            Nutrition

            Calories: 729kcalCarbohydrates: 57gProtein: 42gFat: 34gSaturated Fat: 11gCholesterol: 122mgSodium: 3174mgPotassium: 2247mgFiber: 10gSugar: 13gVitamin A: 10355IUVitamin C: 142.3mgCalcium: 151mgIron: 6.8mg
            Keyword Instant Pot
            Tried this recipe?Let us know how it was!

            Category: Main Courses, Slow Cooker & Instant Pot | LEAVE A COMMENT

            Instant Pot Golden Turmeric Lentil Soup

            We both really loved this soup. It had such a great flavor. The lentils dissolved away but added to this soup’s rich color. It didn’t hurt either that the weather had been cold and windy. It definitely has felt like winter here. This soup kept us warmed through though. This one is going to be getting made often! Soup is so easy in the IP.

            Instant Pot Golden Turmeric Lentil Soup

            Print Recipe
            Prep Time 25 minutes
            Cook Time 20 minutes
            Total Time 45 minutes
            Course Main Course, Soup
            Cuisine Indian
            Servings 6 servings
            Calories 507 kcal

            Ingredients
              

            • 2 tbsp olive oil
            • 2 onions chopped
            • 2 carrots chopped
            • 3 stalks celery chopped
            • 4 cloves garlic minced
            • 1 tbsp ginger minced
            • 2 cans full fat coconut milk
            • 1 1/2 cups diced tomatoes from a can in their juices
            • 2 cups vegetable broth
            • 1/2 tsp salt
            • 1/2 tsp pepper
            • 2 tsp cumin
            • 1 tbsp turmeric
            • 1 cup red lentils
            • 4 cups spinach chopped
            • 1 tbsp lemon juice

            Instructions
             

            • Add all ingredients to Instant Pot except for spinach and lemon juice, making sure you add lentils last. Cook on high pressure for 3 minutes. Instant Pot will take about 15 minutes to come to pressure. Do a quick release of steam then open lid when it’s safe to do so.
            • Stir in spinach and lemon juice, then serve and enjoy!

            Notes

            Original recipe: https://thegirlonbloor.com/instant-pot-golden-turmeric-lentil-soup/

            Nutrition

            Calories: 507kcalCarbohydrates: 37gProtein: 12gFat: 37gSaturated Fat: 28gSodium: 570mgPotassium: 1028mgFiber: 14gSugar: 9gVitamin A: 5540IUVitamin C: 22mgCalcium: 104mgIron: 6.7mg
            Keyword Instant Pot
            Tried this recipe?Let us know how it was!
            Category: Main Courses, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

            Instant Pot Vegetarian Portabella Pot Roast

            So i originally had this as “portobello” but decied to cahnge it to “portabella”. Both are accepted, however, the Mushroom Council has adopted the two “a” version to establish some consistency. So… now you know. I’ll be honest, i never knew there was a Mushroom Council until i wrote this post. However, it’s existence does not surpise me.

            Portabellas are simply cremini mushrooms that have reached full maturity before harvest. They are a big hearty mushroom that can reach 5 inches or so in diameter. The also make for a great meat substitute. Which is what this recipe is all about. The best way I can describe it is as a meatless roast. All of the flavor you would expect. Just no meat. The mushrooms are so plentiful though, and the other veggies so hearty, that you don’t even really miss the meat. Yes, I just said that you won’t even be mad that this is a meatless dish. We both know that you will be coming up for seconds.

            Instant Pot Vegetarian Portabella Pot Roast

            Print Recipe
            Prep Time 15 minutes
            Cook Time 20 minutes
            NPR 10 minutes
            Total Time 45 minutes
            Course Main Course
            Cuisine American
            Servings 6

            Ingredients
              

            • 1.25 pounds Yukon gold potatoes cut into bite-sized pieces
            • 1 pound baby bella mushrooms if they are large, cut them in half
            • 2 large carrots peeled and cut into bite-sized pieces
            • 2 cups frozen pearl onions*
            • 4 cloves garlic peeled and minced
            • 3 sprigs fresh thyme
            • 3 cups vegetable stock divided
            • 1/2 cup dry red or white wine
            • 3 tablespoons tomato paste
            • 2 tablespoons vegetarian** worcestershire
            • 2 tablespoons cornstarch
            • Kosher salt and freshly-cracked black pepper
            • optional garnish: finely-chopped fresh parsley

            Instructions
             

            • Instant Pot Method:
            • Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine and worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to “Sealing”.
            • Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Remove the lid.
            • In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
            • Serve immediately, garnished with fresh parsley if desired.
            • *Feel free to sub in sliced white onions, if pearl onions are not available.
            • **If making this recipe vegetarian, use vegetarian Worcestershire.

            Notes

            Original recipe: https://www.gimmesomeoven.com/portobello-pot-roast-vegetarian/
            Keyword Instant Pot
            Tried this recipe?Let us know how it was!
            Category: Main Courses, Slow Cooker & Instant Pot | LEAVE A COMMENT

            Instant Pot Frozen Chicken Breast

            Okay I’ll be honest… I will often forget how long to throw chicken in for. So here’s my goto frozen chicken recipe for the Instant Pot.

            Instant Pot Frozen Chicken Breast

            Print Recipe
            Prep Time 5 minutes
            Cook Time 10 minutes
            NPR 5, rest 5 10 minutes
            Total Time 25 minutes
            Course Main Course
            Cuisine American
            Servings 2 servings

            Ingredients
              

            • 2 chicken breasts
            • 1 cup chicken stock or vegetable stock
            • 1 tablespoon minced garlic
            • salt
            • ground black pepper

            Instructions
             

            • Place all ingredients in pressure cooker.
            • Close lid and turn vent to sealed.
            • For Frozen Chicken, cook on high pressure for 10 minutes.
              For Fresh Chicken, cook on high pressure for 6 minutes.
            • Allow to release naturally for 5 minutes, and then do a quick release if needed.
            • Remove chicken from liquid and let the chicken rest.
            • Serve,  or shred with 1/2 cup cooking liquid.
            • Will keep in the fridge for 3-4 days.
            Keyword Instant Pot
            Tried this recipe?Let us know how it was!

            Category: Main Courses, Slow Cooker & Instant Pot | LEAVE A COMMENT

            Instant Pot Green Curry

            Traci has been all about getting more and more veggies in. This was a delicious and fun way to pack all of our veggies into one delicious and easy to meal-prep meal. You could probably throw any veggies you have in here and it would taste good.

            Instant Pot Green Curry

            Print Recipe
            Prep Time 10 minutes
            Cook Time 20 minutes
            NPR 5 minutes
            Total Time 35 minutes
            Course Main Course
            Cuisine Thai
            Servings 4 servings
            Calories 278 kcal

            Ingredients
              

            • 3 medium potatoes chopped
            • 1 cup cauliflower florets
            • 1 cup broccoli florets
            • 1/2 sliced red bell pepper
            • 1/2 cup vegetable stock
            • 1/2 cup frozen corn
            • 1/2 cup frozen peas
            • 2 tbsp green curry paste
            • 1 tsp onion powder
            • 1 tsp garlic powder
            • 1 cup coconut milk
            • 2 cups vegetable stock or more if needed
            • salt to taste

            Instructions
             

            • To Instant Pot, add potatoes, cauliflower, broccoli, red bell peppers and 1/2 cup vegetable stock.
            • Set Instant Pot to manual for 3 minutes. Make sure the valve is sealed. When the timer goes off, release the valve manually. Wait until the steam finishes coming out completely, then remove the lid.
            • Set the Instant Pot to soup mode. Add in corn, peas, green curry paste, onion powder, garlic powder, coconut milk, and vegetable stock. Stir until paste is completely dissolved. Keep the lid off.
            • When soup is fully heated (5-10 minutes), it’s time to eat! Season with salt if desired. Serve over rice or just as is.

            Notes

            Original recipe: https://karissasvegankitchen.com/easy-instant-pot-curry/

            Nutrition

            Calories: 278kcalCarbohydrates: 36gProtein: 8gFat: 13gSaturated Fat: 11gSodium: 629mgPotassium: 1076mgFiber: 7gSugar: 4gVitamin A: 2240IUVitamin C: 79.4mgCalcium: 89mgIron: 8mg
            Keyword Instant Pot
            Tried this recipe?Let us know how it was!
            Category: Main Courses, Slow Cooker & Instant Pot | LEAVE A COMMENT

            Instant Pot Creamy Red Lentil Soup

            This soup was fast and easy to make in the instant pot. Leaving the dairy out made it even lighter tasting. It is packed with lots great vegetables. Such a great way to get in all your healthy veggies in warm hearty soup.

            Instant Pot Creamy Red Lentil Soup

            Print Recipe
            Prep Time 10 minutes
            Cook Time 20 minutes
            NPR 10 minutes
            Total Time 40 minutes
            Course Main Course, Soup
            Cuisine Indian
            Servings 8

            Ingredients
              

            • 2 tablespoons olive oil
            • 1 cup diced onion
            • 1 cup diced carrots
            • .5 cup diced celery
            • 5 cloves garlic minced
            • 2 14.5 ounces cans fire-roasted diced tomatoes
            • 1 quart reduced-sodium vegetable broth
            • 2 cups water
            • 1.5 cups red lentils rinsed
            • 1 teaspoon ground cumin
            • 1/2 teaspoon dried thyme
            • 1 teaspoon salt
            • 1/2 teaspoon freshly ground black pepper
            • 2 cups fresh baby spinach coarsely chopped
            • 1 tablespoon red wine vinegar
            • Heavy cream omit for vegan

            Notes

            Original recipe: https://twosleevers.com/pressure-cooker-creamy-red-lentil-soup/
            Keyword Instant Pot
            Tried this recipe?Let us know how it was!
            Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT