This easy Instant Pot Mississippi Pot Roast recipe with tender beef and pepperoncini is made healthier with no envelopes of spices. Serve over potatoes, rice, or pasta!

For a more traditional roast, try Instant Pot pot roast.

Pot roast is often saved for special occasions or Sunday family dinner, but Instant Pot Mississippi pot roast is super simple and will slip into your mid week rotation.

I recently served this Mississippi roast over a bed of Instant Pot mushroom risotto and it was the most delicious, comforting dinner! I think we have a new household classic on our hands.

Why You’ll Love This Recipe

• “Dump and start”: Unlike some of my Instant Pot recipes, there’s no browning of meat necessary.
• Healthier: The viral recipe makes this roast with packets of ranch seasoning mix and au jus gravy mix, but my recipe uses a simple seasoning blend that’s easy to make and doesn’t sacrifice taste.
• Not salty: Like other Mississippi pot roast recipes using the packets.
• Fast: Minimal prep time and on your table in 2.5 hours, it’s faster than the oven or crock pot versions.

Ingredients for Instant Pot Mississippi Pot Roast

Mississippi roast in Instant Pot uses a handful of simple ingredients and seasonings that produce incredible flavor with a tangy kick. Here’s what you’ll need.

• Chuck roast: The best choice, second best is rump roast and third best is bottom round. I also tested eye of round roast, which is pictured, and it was OK, it’s a bit too lean to shred. A roast with some marbling is the best!
• Beef broth: Low sodium beef broth is best with beef. Use store-bought or make your own Instant Pot beef bone broth. Or if you have previously made vegetable broth or Instant Pot chicken broth that would work too.
• Soy sauce: Deepens the flavor of the gravy. You can use soy sauce or liquid aminos.
• Pepperoncini: Whole or sliced. They aren’t overly spicy and add tang. Whole peppers are better because sliced peppers will disintegrate more during cooking but it’s OK.
• Pepperoncini liquid: We add 1/4 cup of pepperoncini juice for amazing flavor.
• Seasonings: A blend of garlic powder, onion powder, dried chives, dried dillweed, dried parsley, and black pepper adds the perfect amount of flavor and you can adjust to taste.
• Butter: I prefer unsalted butter to keep this recipe lower in sodium.
• Cornstarch: To thicken the gravy.
• Fresh parsley: Garnish each serving with fresh parsley.

How to Make Mississippi Pot Roast in Instant Pot

Here’s a quick overview with photos of how to make Mississippi pot roast in Instant Pot.

There is a recipe card below will full measurements and instructions.

• Prepare sauce mix: Combine beef broth, soy sauce, liquid from pepperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and pepper in a medium bowl.
• Arrange ingredients in Instant Pot: Place a trivet inside your Instant Pot, and place roast on top. Pour the prepared mixture over it, then add pepperoncinis and butter around the roast.

• Pressure cook: Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes.
• Release pressure: After pressure cooking, let the pressure come down on its own, called Natural Release.
• Shred beef: Carefully transfer the roast onto a large plate and shred with 2 forks. Set aside.
• Thicken the sauce: Press Saute on the Instant Pot. Meanwhile, whisk cornstarch with cold water in a small bowl. Pour the cornstarch mixture into the pot, stir, and let sauce thicken. Press Cancel, return shredded beef to Instant Pot, and stir.
• Garnish: Sprinkle with fresh parsley and serve with side dish of choice.

Tips for Choosing the Best Cut of Beef

Instant Pot mississippi roast will be the most tender, flavorful pot roast with these helpful tips.

• Choose the right roast: Select a good cut of meat, so it comes out tender and shreds easily. Also be sure to buy not overly fatty chuck roast.
• Trim some fat: If it looks like there’s excess fat on the outer edge you can trim some off to help prevent a greasy roast. Keep in mind a little fat will flavor the roast and keep it juicy.
• Try more lean roast: I tried eye of round roast and it was a bit hard to shred more towards the center but not terrible and still tender. You can also cut it in 2 inch cubes before cooking. Also try sirloin tip roast.

Can I Add Vegetables?

Yes, make Mississippi pot roast in Instant Pot a complete one pot meal with the addition of veggies! To the pot, I would add only large chunks of potatoes and carrots, or baby potatoes and baby carrots. Be ready they will be very very soft.

Or wrap them in parchment paper like I do in my 8 quart Instant Pot when making Instant Pot pot roast. This will also work with a 10 quart Instant Pot.

If you’re using a 6 quart Instant Pot, I recommend cooking the veggies after so they’re not overcooked. Drop them into the pot after removing the meat and pressure cook on high pressure for 5 minutes. Quick release, remove veggies, and finish the recipe as instructed.

You can also add parsnip, sweet potatoes, diced tomatoes, or onion.

I wouldn’t recommend to add any other vegetables like green beans or broccoli because they will be mushy.

What to Serve with the Roast?

I served it with Instant Pot mushroom risotto because that’s what I made that day as well. I always love potatoes and gravy so Instant Pot baked potatoes, Instant Pot mashed potatoes, or Instant Pot potatoes are popular in our house.

Add shredded pot roast in sandwiches or buns, like beef dip sandwiches with some caramelized onions, roasted red onions or grilled onions.

Serve over egg noodles, or with Yorkshire pudding and vegetables like roasted butternut squash or zucchini tomato bake.

And finally, for a low carb side we love cauliflower mashed potatoes and cauliflower rice.

How to Store and Reheat

Store: Place leftovers in an airtight container and store in the refrigerator for up to 5 days.

Freeze: Let your leftovers cool and store in an airtight container, it’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge.

Reheat: You can reheat beef in a pot or skillet on medium heat with a splash of water or broth. Alternatively, microwave at 30 second intervals, stirring in between until warmed through.

FAQs

More Roast Recipes to Try

• Crock pot sirloin tip roast
• Crock pot rump roast
• Crock pot eye of round roast
• Eye of round roast
• Sirloin tip roast

More Instant Pot Recipes

• Instant pot beef stew
• Instant pot beef barley soup
• Instant pot pulled pork

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Instant Pot Mississippi Pot Roast

This easy Instant Pot Mississippi Pot Roast recipe with tender beef and pepperoncini is made healthier with no envelopes of spices.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Pressure Up & Down Time 45 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 8 servings

Calories 262kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2-3 pounds chuck roast or rump roast
• 1 cup beef broth low sodium
• 2 tablespoons soy sauce or liquid aminos
• 1/4 cup liquid from peperoncini peppers
• 8 pepperoncini peppers
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon dried chives
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• In a medium bowl, add beef broth, soy sauce, liquid from peperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and ground black pepper. Stir to combine.
• In Instant Pot, add a trivet and place roast on top. Pour mixture over it, then add peperoncinis and butter around.
• Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes. After let the pressure come down on its own, called Natural Release.
• Remove the roast onto a large plate and shred with 2 forks. Set aside.
• Press Saute. In a small bowl, whisk cornstarch with cold water and pour into the pot. Stir and let sauce simmer until it has thickened, about 2 minutes. Press Cancel. Return shredded beef to Instant Pot and stir to combine.
• Garnish with parsley and serve hot with mashed potatoes, pasta, risotto or your side dish of choice.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 262kcal | Carbohydrates: 4g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 460mg | Fiber: 1g | Sugar: 0.3g

The post Instant Pot Mississippi Pot Roast appeared first on iFoodReal.com.

Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot, or freeze for later.

I can’t decide which I love better! These meatballs, my Thai meatballs or Mexican meatballs.

I grew up eating porcupine meatballs. My mom always made them in a clear sauce with broth and spices. Also she made meatballs large, so you eat only one or two meatballs.

This slow cooker porcupine meatballs recipe is amazing! Meatballs hold their shape while being flavorful and tender. And so juicy, saucy and filling because of brown rice and turkey’s high fiber and protein content.

Ingredients for Porcupine Meatballs

• Ground turkey: I use extra lean ground turkey because it is healthier. You can use any meat like extra lean ground beef, ground pork or ground chicken.
• Rice: We use brown rice because it contains bran and fiber. You can use white rice. The key is to use long grain rice so it sticks out. But you can use any, to be honest.
• Eggs: Eggs act as a binder although you can skip them. I tried and porcupine meatballs do not fall apart.
• Broth: Meatballs actually cook in a broth because we use uncooked rice. You can use homemade chicken broth or vegetable broth, Instant Pot chicken broth, broth from a carton or organic bouillon cubes mixed with water.
• Cornstarch: For the slurry to thicken the sauce.
• Simple seasonings like Italian seasoning, salt and pepper.

How to Make Porcupine Meatballs in Slow Cooker

This recipe yields 10 large porcupine balls. You can make 20 small ones.

I decided to make porcupine meatballs in slow cooker because I thought they make a perfect candidate for “dump and go” crockpot recipe. Even brown rice is uncooked!

• Shape the meatballs: In a large bowl, combine ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix very well and then shape into 10 large meatballs and place at the bottom of large crock pot.
• Slow cook: Cook for 4 hours on high heat or for 8 hours on low heat. While rice is slowly expanding it acts as a binder along with eggs to keep ground turkey shaped into meatballs.
• Thicken the sauce: At the end, whisk cold water with cornstarch, add to the slow cooker, cover and cook on High for 10-20 minutes or until thickened.

How to Make Porcupine Meatballs in Instant Pot

I am absolutely in love with my Instant Pot! No surprise, I cook meatballs in Instant Pot as well.

To cook porcupine meatballs in Instant Pot:

• Follow the recipe to form the meatballs.
• Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot.
• You can release pressure using Quick Release method. Open the lid and separate meatballs from each other, if necessary.
• Press Saute, whisk in a slurry and cook until sauce has thickened a bit. It helps to remove a few meatballs and then add them back.

Can I Bake Them?

Yes. Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Tips for Best Results

• Don’t overwork the meat mixture: Once all ingredients are incorporated with ground turkey, stop mixing. This will ensure your porcupine meatballs turn out light and fluffy.
• Use cold ingredients from the fridge: The colder is meat and eggs, the easier it is to shape the meatballs. They also turn out more juicy because the fat melts during cooking and not before.
• For easier rolling: Dip your hands into a bowl with water in between rolling each meatball.
• Do not open the lid: During slow cooking do not lift the lid and peek inside to check on meatballs. Every time you do that, the steam escapes and cooking time increases. It’s OK to check on meatballs towards the end though.

What Do I Serve Porcupine Meatballs with?

Porcupine meatballs are a meal on their own including the meat and rice. However, if you’re super hungry you could serve it with extra starch like healthy mashed potatoes or Instant Pot mashed potatoes.

I usually make super simple cucumber and tomato salad or garlic green beans to go with meatballs. They also pair well with cabbage like this braised cabbage and apples.

On lazy days, it is a green smoothie or just some crusty bread for mopping up the sauce!

How to Store

Store: Refrigerate leftovers in an airtight container for up to 5 days.

Freeze cooked: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw porcupine meatballs in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.

Or freeze uncooked: Form the meatballs, place on a baking sheet and freeze for up to 2 hours. Then transfer to a Ziploc bag and store in a freezer for up to 3 months.

When ready to cook, I would recommend to bake them from frozen with extra 10 minutes. For Instant Pot, no changes are necessary. And for slow cooker, you have to thaw meatballs first and then cook as per recipe.

FAQs

More Dinner Recipes to Try

• Healthy turkey meatballs
• Turkey meatball soup
• Slow cooker turkey meatloaf
• Cranberry turkey meatballs

You might also love to browse all of my healthy ground turkey recipes!

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Slow Cooker Porcupine Meatballs

Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot.

Course Dinner

Cuisine Ukrainian

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 12 minutes minutes

Servings 10 meatballs

Calories 193kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 2 pounds ground turkey chicken, beef or pork
• 1 cup brown rice uncooked, rinsed & drained
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon Italian seasoning or 1/2 tsp dried basil + 1/2 tsp dried oregano
• 1/2 teaspoon ground black pepper
• 3 cups chicken broth low sodium
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 2 tablespoons green onions, parsley or dill finely chopped (for garnish)

US Customary – Metric

Instructions

• In a large mixing bowl, add ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix just enough to combine.
• Form 10 large meatballs a size just a bit shy of a tennis ball’s size. Or you can make 20 or so smaller meatballs.
• Place in a single layer on a bottom of large slow cooker. Meatballs will fit snuggly. Just pack them gently and tight. Pour broth gently over the meatballs.
• Slow cook on Low for 7-8 hours or on High for 3-4 hours.
• In a small bowl, whisk cold water with cornstarch. Pour slurry over the meatballs, cover and cook on High for 10-20 minutes or until sauce has thickened. Serve warm.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
• In Instant Pot: Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot. Release pressure right away and separate meatballs. Press Saute, whisk in a slurry and cook until sauce has thickened a bit.
• In the oven: Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F oven for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Nutrition

Serving: 1meatball | Calories: 193kcal | Carbohydrates: 17g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 292mg | Fiber: 1g | Sugar: 1g

The post Slow Cooker Porcupine Meatballs appeared first on iFoodReal.com.

The creamiest Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. Serve on its own or as a savory side dish.

We also love this low carb cauliflower risotto.

I can never have too many Instant Pot recipes! This is the easiest, no-fuss Instant Pot mushroom risotto recipe with no babysitting and no constant stirring required.

Layers of flavor with all the traditional risotto ingredients, but ready in a fraction of the time, so you can enjoy a restaurant quality dish on your busiest day.

Why You’ll Love This Recipe

• Quick and easy: We saute and cook all ingredients in one pot, Instant Pot. Also no stirring required liek with the stovetop risotto.
• Delicious: Same creamy and cheesy risotto taste as you know! The type of comfort food that has you dishing up seconds or thirds.
• Diet friendly: If you’re looking for healthy Instant Pot recipes that are vegetarian and gluten-free, this is it! You can also make this risotto vegan with vegan butter, vegetable broth, and vegetarian Parmesan or miso paste.

Ingredients for Instant Pot Mushroom Risotto

Instant Pot mushroom risotto requires a handful of staple ingredients and fresh mushrooms.

• Mushrooms: Sliced brown mushrooms, white mushrooms, portobello mushrooms or shiitake mushrooms. You can use one type or try a combination. I prefer brown mushrooms because they add more flavor.
• Aromatics: Finely chopped onion and freshly minced garlic.
• Dried thyme: If you’re not a fan of its clove-like flavor, use dried rosemary.
• Olive oil: A bit of extra-virgin olive oil is needed for frying.
• Arborio rice: You’ll need 2 cups of this Italian short grain rice. Do not sub for any other rice, see tips section below.
• Broth: Make your own chicken broth, Instant Pot chicken broth, or vegetable broth or use store-bought low sodium chicken broth.
• White wine: A dry white wine like ​Pinot Grigio increases the depth of flavor. If you don’t like cooking with wine, add more chicken broth.
• Salt: To season and enhance flavors.
• Butter: Makes mushroom risotto extra creamy.
• Parmesan cheese: Freshly grated Parmesan cheese adds a salty decadent taste.
• Fresh herbs: Fresh parsley adds a finishing freshness to the dish.

How to Make Instant Pot Mushroom Risotto

Here’s a quick and easy overview of how to make Instant Pot mushroom risotto any night of the week in less than 40 minutes!

There is a full recipe card below.

• Sauté aromatics and mushrooms: Heat your Instant Pot and sauté onion, garlic, and mushrooms in oil for 5 minutes. Stir in thyme, then press Cancel.
• Add rice and liquids: Pour in rice, wine, and 4 cups of broth. Stir to combine and close the lid.
• Pressure cook: Set the valve to Sealing and press Pressure Cook or Manual button for 3 minutes. Allow pressure to come down on its own for 10 minutes, then turn valve to Venting. Important to follow these times!
• Finish the risotto: Add in the remaining broth, butter, Parmesan cheese, and stir gently. Here’s where you can add more broth to your favorite consistency. Garnish with parsley.

Tips for Best Results

Here are my top tips and tricks for making mushroom risotto in Instant Pot.

• Use only arborio rice: As arborio rice cooks, it releases starch which creates the signature creamy texture. Any other type of rice will not produce the same consistency.
• Don’t overcook: Just like with any Instant Pot rice recipe, it’s important to release pressure as per directions. Vent it after 10 minutes and not later.
• For more al dente rice: Some like a bite to it. If you found your rice too soft, next time try to pressure cook it for 2 minutes and vent after 7 minutes and see how it is.
• Adjust the consistency: After cooking, rice absorbs liquids as it sits, add as much broth as you like.

What to Serve Mushroom Risotto with?

Mushroom risotto is best served immediately garnished with fresh parsley and more freshly grated Parmesan!

Serve it with your Sunday Instant Pot Mississippi pot roast (recipe coming soon), or braised lamb shanks for a special occasion.

It also makes a delicious side to your weeknight favorites like baked boneless chicken thighs, and baked salmon.

Or for a lighter meal, garlic green beans, broiled asparagus, or a spinach avocado salad would be nice.

How to Store and Reheat

Store: Leftover risotto will stay fresh in an airtight container and refrigerated for up to 3 days.

Freeze: Once cooked, transfer to a sealed container and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 5-6 hours.

Reheat: Pop it in the microwave or reheat on the stovetop with some extra broth, if needed.

FAQs

More Instant Pot Recipes to Try

• Instant Pot chicken and rice
• Instant Pot chicken fried rice
• Instant Pot rice and beans
• Instant Pot brown rice
• Instant Pot jasmine rice
• Instant Pot basmati rice

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Instant Pot Mushroom Risotto

Creamy Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. No stirring required.

Course Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 8 servings

Calories 292kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 10 ounces brown or white mushrooms sliced
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/4 teaspoon dried thyme
• 1 tablespoon olive oil extra virgin
• 2 cups arborio rice
• 4 1/2 cups chicken broth low sodium & divided
• 1/4 cup white wine or chicken broth
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/3 cup Parmesan cheese grated
• 3 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• Preheat Instant Pot until display says Hot. Add olive oil, onion, garlic and mushrooms and saute for 5 minutes, stirring occasionally. Add thyme, stir and press Cancel.
• Add rice, 4 cups of broth and wine. Stir, close the lid, set valve to Sealing and press Pressure Cook or Manual for 3 minutes.
• After let pressure come down on its own for 10 minutes, then turn valve to Venting to release remaining pressure. Add remaining 1/2 cups broth, butter and Parmesan cheese. Stir risotto gently and add more broth, if you wish, to reach your favorite consistency.
• Garnish with parsley and serve hot immediately.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 292kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 258mg | Fiber: 2g | Sugar: 1g

The post Instant Pot Mushroom Risotto appeared first on iFoodReal.com.

This Instant Pot Mac and Cheese recipe is velvety, creamy, and cheesy. It’s easy one pot meal that requires no draining and is ready in 30 minutes.

Other modern day pressure cooker family favorites around here are Instant Pot goulash and Instant Pot chicken pasta.

My stovetop healthy mac and cheese recipe requires constant stirring and baked mac and cheese with cauliflower needs time to bake.

So when I’m short on time, Instant Pot mac and cheese is my go-to unless I am feeling like a little spicy, then I make this one pot chili mac.

Why You’ll Love This Recipe

• Easy one pot meal: Add ingredients and let Instant Pot do all the work. With no draining the pasta! Perfect for when you are feeling uninspired or tired.
• Crowd pleaser: The creamy melted cheesy macaroni is something people just can’t get enough of!
• Versatile dish: Serve as a main dish with a salad or it can be a side dish to complete any meal.
• Healthier version: Uses less cheese, whole wheat pasta or gluten-free pasta can be used too.
• Budget friendly: Great when you’re running low on groceries.

Ingredients for Instant Pot Mac and Cheese

To make this mac and cheese in Instant Pot, you will need just 8 simple ingredients.

• Pasta: Traditional elbow shape pasta is the classic. Any small pasta that can hold the sauce, like shells, fusilli, and cavatappi pasta works. You can use whole wheat pasta, white pasta, or gluten-free pasta.
• Cheese: I use marble cheese because it is combination of two cheeses and has high melting factor. Good quality sharp cheddar cheese is also nice. I recommend to buy a block of cheese and grate it yourself because it will not be coated in anti-caking agents that prevent it from melting. Also it tastes better.
• Milk: I always have 3.25% milk on hand, so that’s what I use. 1% or 2% regular milk will work as well. Just keep in mind, the higher the fat content, the creamier the mac and cheese.
• Spices: A touch of mustard, garlic powder, salt, and pepper.

How to Make Instant Pot Mac and Cheese

Here is a quick photo overview how to make Instant Pot mac and cheese. Just cook the pasta, and stir in cheese and milk. You can find full recipe card below.

• Add ingredients: Add pasta, butter, spices, and water to any size Instant Pot. Most Instant Pot recipes do not require stirring but with this one I prefer to stir to make sure the pasta cooks through.
• Cook: Close the lid and set valve to Sealing. Pressure cook mac and cheese for 3 minutes on high pressure. It will take your pressure cooker about 5-7 minutes to come to pressure. The smaller the pot, the faster it pressurizes.
• Release the pressure: Wait 8 minutes before releasing pressure, then turn the valve to Venting. Open the lid and stir the pasta. If you see some is stuck together, just separate it gently with a spoon.
• Add cheese and milk: Add cheese in portions, stirring in between. Instant Pot mac and cheese sauce might look stringy at first but once you start stirring in the milk, it will become creamy. Add milk and stir again.

Tips for Best Results

• Don’t do Quick Release: If you turn the valve to Venting right away, pasta water will splatter everywhere. Once the 8 minutes of Natural Release is up, go ahead and turn it then.
• For gluten-free pasta: I recommend to cook it for 1 minute with the same pressure release.
• If your pasta is undercooked: Close the lid, let it sit for 5 minutes and let residual heat continue to cook the pasta. Don’t worry, it will get there, it’s pasta!
• Different cheese to use and not: Any smooth melting cheese like gouda, gruyere, fontina, Swiss and Monterey jack would be great choices! Mozzarella cheese and provolone cheese are more stringy, so I recommend to avoid them.
• Don’t use canned milk: I see many Instant Pot mac and cheese recipes online call for evaporated milk. I don’t recommend to use it as it is processed food and lacks flavor.
• For 3 quart Instant Pot: No changes to the recipe are necessary.
• Adjust consistency: We like creamy macaroni and cheese, so 1 cup of milk is the perfect amount for us. You can add less or more in portions, if you prefer. Keep in mind pasta soaks up liquid by the minute.

Variations

• Extra heat: A touch of hot sauce like sriracha or Frank’s Red Hot adds more flavor than it does heat.
• Spices and seasonings: Everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey are great additions for you creative types.
• Bacon: Leftover chopped bacon crumbles.
• Dairy free: Use your favorite plant-based milk and cheese but keep in mind taste will change and so might the texture.
• Broth: Using chicken broth or vegetable broth instead of water will give your macaroni and cheese another layer of flavor.
• Tangy: A few readers asked to use yogurt instead of milk. Absolutely you can, mac and cheese will be more tangy. Sour cream would have the same effect.

What to Serve with Mac and Cheese?

Obviously, we like pasta and cheese on its own. I mean, what’s not to like?! But to make Instant Pot mac and cheese healthier and a complete meal, here are a few ideas:

• Chicken: Serve with baked chicken breast or oven baked chicken thighs for a protein-packed dinner.
• Veggies: Roasted cauliflower or baked asparagus adds necessary fibre, vitamins, and color to the plate. No time? We always whip up this green smoothie when in a rush.
• Side dish: Making this recipe as a side dish? Check out these healthy Thanksgiving recipes and holiday recipes.

How to Store and Reheat

Store: This recipe serves 6 people as I’m not a fan of macaroni and cheese leftovers. However, you can refrigerate leftovers in an airtight container for up to 2 days. You can also cut ingredients in half and keep the same cooking time to make less.

Pasta doesn’t freeze well, so I don’t recommend to do it.

Keep Warm function: You can use it but keep in mind pasta absorbs liquids fast and the longer you heat it, the faster the sauce dries out and the pasta becomes mushy. You can rehydrate it by adding a splash of milk once in a while.

Reheat: On your pressure cooker, Press Sauté and add a splash of water or milk. Stir mac and cheese in Instant Pot gently until heated through. On the stove top, do the same over low heat. If you’re only reheating a serving or two, pop it in the microwave.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot chicken alfredo
• Instant Pot spaghetti
• Instant Pot ground beef stroganoff
• Instant Pot meatballs and pasta

For more dinner idea, browse these 45 healthy Instant Pot recipes.

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Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is velvety, creamy, and cheesy. It's easy one pot meal that requires no draining and is ready in 30 minutes.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Pressure Up & Down Time 22 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 383kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 13 ounces elbow macaroni uncooked (4 cups)
• 2 tablespoons butter unsalted
• 1/2 teaspoon mustard from a bottle
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cold water
• 1 cup milk 2% or 3.25%
• 1 1/4 cups cheddar or marble cheese shredded

US Customary – Metric

Instructions

• To Instant Pot, add pasta, butter, mustard, garlic powder, salt, pepper and water.
• Close the lid, turn pressure release valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After allow pressure come down on its own for 8 minutes to prevent splatters all over your counter. Then turn pressure release valve to Venting to release remaining pressure.
• Open the lid and gently stir the pasta. Add cheese in portions, stirring in between. It might look stringy. Then add milk in 1/4 cup portions until desired consistency, stirring in between. Mac and cheese will become creamy.
• Serve hot and immediately for best results.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 2 days. Or make less, by cutting recipe ingredients in half and keep same cook time. Reheat on Sauté in Instant Pot and add a splash of water or milk, then stir gently until heated through. 
• Freeze: Pasta doesn’t freeze well.
• For gluten free pasta: I would cook it for 1 minute with same 8 minute pressure release.
• If pasta appears undercooked: Usually due to altitude or whatever other reason because it is Instant Pot. Then close the lid, let it sit for 5 minutes and it will get there.
• Instant Pot size: No changes to recipe necessary if using 3 quart Instant Pot. Recipe can be doubled in 6 or 8 quart Instant Pot only.

Nutrition

Serving: 1.5cup | Calories: 383kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 505mg | Fiber: 2g | Sugar: 4g

The post Instant Pot Mac and Cheese appeared first on iFoodReal.com.

Instant Pot Mashed Potatoes are creamy, fluffy and perfect side dish to anything! Ready in 30 minutes, making mashed potatoes in Instant Pot requires no dicing or draining the spuds.

We also love these Instant Pot baked potatoes and Instant Pot potatoes for an easy side dish.

My grandma always made the most simple healthy mashed potatoes with butter and milk. Now I do the same but I turn a lot of her dishes into Instant Pot recipes!

The Instant Pot has turned my cooking style upside down. For mashed potatoes in Instant Pot, you don’t have to cut potatoes super small, drain the water after pressure cooking or heat up the milk.

It’s made in one pot, just like Instant Pot meatloaf and mashed potatoes and Instant Pot potato soup.

Why You’ll Love This Recipe

• Quick and easy: Peel or don’t peel your potatoes, and ready in 30 minutes.
• One pot: Less dishes to clean, more time to spend with your family!
• Fluffy and flavorful: Same smooth, creamy and full of buttery flavor side dish as you know.
• Make ahead: Save time at Christmas and Thanksgiving, make potatoes ahead, leave on Keep Warm and they are ready to serve at dinner time.
• Freezer friendly: Meal prep to always have some on hand for busy weeknights.

Ingredients for Instant Pot Mashed Potatoes

To make creamy Instant Pot mashed potatoes, you will need 4 simple ingredients plus water, salt and pepper.

• Potatoes: Starchy russet or buttery Yukon gold potatoes work best.
• Cold water: Be sure not to use warm water or hot water because it will throw off the cooking time. The starchy, salty water from the Instant Pot is used after cooking to mash your potatoes. This means no draining!
• Whole milk: It will produce the creamiest mashed potatoes results without using sour cream or cream cheese. But you can use any milk you like to use in regular your mashed potatoes.
• Butter: Use unsalted butter or salted butter and adjust accordingly when adding additional salt.
• Garlic powder: For savory taste. You can also use grated small fresh garlic clove or omit all together.
• Simple seasonings: Salt and pepper.

How to Make Mashed Potatoes in Instant Pot

Here is a quick overview how to make Instant Pot mashed potatoes. You can find full recipe card down below.

• Combine ingredients: In any size Instant Pot, add potatoes, cold water and salt. Water doesn’t have to cover the potatoes. Adding salt before cooking helps to flavor the spuds.
• Cook the potatoes: Pressure cook potatoes on high pressure for 10 minutes Instant Pot Duo comes with low and high pressure, so pay attention. Instant Pot Lux cooks only on high pressure, so just press Manual button.
• Release the pressure: Release the pressure right away by turning valve to Venting, Quick Release. No need to drain the water as most of it should be absorbed by potatoes. But you can, if you wish.
• Season and mash: Add butter, milk, garlic powder, salt, pepper and mash potatoes with a potato masher until creamy and fluffy.

What Are the Best Potatoes for Mashed Potatoes?

The golden standard for mashed potatoes are starchy potatoes like russet potatoes.

However, I can’t say that you cannot use red potatoes, yellow potatoes or Yukon gold potatoes. Yes, they are more waxy but, in my experience, they still yield delicious mashed potatoes in Instant Pot. It comes down to personal preference.

Tips for Best Results

• Peel or don’t peel the potatoes: You can leave the skin on or peel it on any thin skin potatoes like red potatoes, yellow potatoes or Yukon gold potatoes. I recommend to always peel russet potatoes because their skin is quite thick.
• Do not use blender or food processor: To mash the potatoes. They will turn out sticky like glue. I have not tried an electric hand mixer but I know it is often used.
• To prevent lumpy potatoes: Mash right after cooking, while potatoes are still hot and the most starchy.
• To double the recipe: Perfect for serving a crowd. Double all ingredients, except water, in 5, 6, 8 or 10 quart Instant Pot but keep same cook time.
• Salt potatoes during cooking: Potatoes absorb salt and become more flavorful during cooking. If you salt potatoes after, there is a risk of overworking the potatoes, making them gooey.

Variations

• Milk: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt. You can also use unsweetened non-dairy milk but keep in mind that taste will be different.
• Butter: You can use olive oil or vegan butter to make this Instant Pot mashed potatoes recipe dairy-free. Remember to use plant-based milk then as well.
• Sour cream or cream cheese: Add a small amount for loaded mashed potatoes. And might as well add freshly grated cheese and bacon bits at this point!
• Fresh chives: As a garnish to add fresh onion taste.
• Fresh herbs: Finely chopped parsley, dill, sage, thyme or rosemary add a special touch for a holiday dinner. 

What to Serve with Instant Pot Mashed Potatoes?

There are a million ways to serve mashed potatoes! They go just about with any protein, especially meat dishes with juice or sauce.

Making mashed potatoes in Instant Pot is super convenient for Holidays because they free up room on the stove. You can keep potatoes warm in your pressure cooker, right after cooking, until everyone is ready to sit down for a meal.

• Ground meat: With juicy turkey meatloaf or turkey meatballs.
• Chicken: With oven baked chicken thighs or creamy chicken and asparagus.
• Lamb: With saucy braised lamb shanks or succulent lamb roast.
• Thanksgiving: With turkey breast roast, drizzled with gravy, cranberry sauce, healthy green bean casserole and Instant Pot steamed vegetables on a side.

How to Store and Reheat

Storing: Refrigerate Instant Pot mashed potatoes leftovers for up to 3 days.

Reheating: You should try my favorite way to reheat mashed potatoes – on a skillet with oil or butter. They get a bit of an irresistible crust. Or warm up on the stove on low heat with a splash of milk.

Freezing: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy products. Freeze the mash in portions with future use in mind, in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Make ahead by refrigerating peeled and cubed potatoes in a bowl covered with cold water for up to 2 days. Cook as per recipe.

FAQs

More Mashed Potato Recipes to Try

• Instant Pot potato salad
• Cauliflower mashed potatoes
• Healthy mashed sweet potatoes
• Slow cooker cauliflower mashed potatoes
• Instant Pot sweet potato casserole
• Instant Pot chicken and potatoes

Also I recommend you browse this collection of 45 healthy Instant Pot recipes.

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Instant Pot Mashed Potatoes

Creamy, fluffy and buttery Instant Pot Mashed Potatoes made in one pot, no dicing, no draining and hassle free thanks to pressure cooker.

Course Side Dish

Cuisine Ukrainian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pressure Up & Down Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 209kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 3 pounds russet or yukon gold potatoes peeled & cut into large rounds
• 3/4 cup cold water
• 2 tablespoons butter unsalted
• 1 1/4 cups whole milk
• 1 teaspoon garlic powder
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons chives, parsley, dill or green onions for garnish (optional)

US Customary – Metric

Instructions

• To Instant Pot, add potatoes, cold water and 1/2 teaspoon salt. Liquid will not and should not cover the potatoes.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After, release pressure immediately by turning pressure release valve to Venting. No need to drain the potatoes but you can, if you wish.
• Add butter, milk, garlic powder, remaining 1/4 teaspoons salt and pepper. Mash with a potato masher until creamy and fluffy.
• Garnish with fresh herbs and serve hot as a side dish.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.
• Watch sodium: If using salted butter, add less salt.

Nutrition

Serving: 0.75cup | Calories: 209kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 333mg | Fiber: 5g | Sugar: 5g

The post Instant Pot Mashed Potatoes appeared first on iFoodReal.com.

Cozy Instant Pot Ham and Bean Soup recipe with dried beans, hearty chunks of ham, and fresh vegetables in a perfectly seasoned broth. Made super easy with no soaking the beans!

Love Instant Pot soup recipes? Try a bowl of Instant Pot split pea soup with ham.

We just polished off a batch of Instant Pot ham and bean soup that was brimming with buttery beans, tender pieces of ham, onion, carrots, and celery. Each spoonful was heavenly and warming!

Instant Pot recipes are a game-changer, specifically for soups and stews. The high pressure creates huge flavor and there’s no long simmering so you can feel cozy sooner.

Why You’ll Love This Recipe

• Uses up Holidays leftovers: The most delicious way to use up leftover holiday ham and clean out the refrigerator. If you made turkey, you have to try leftover turkey rice soup, delish!
• Easy: Just a few minutes to pull together, no presoaking, and the pressure cooker does all the work making this a hands-off recipe.
• One pot meal: You can look forward to easy clean up because we sauté and cook in the same pot.
• Budget friendly: Dried beans are cheaper and healthier than canned beans. This soup is perfect for feeding a crowd.
• Delicious: Ham and bean soup in Instant Pot is infused with flavor, hearty, and satisfying. And if you end up with leftovers, it freezes so well.

Ingredients for Instant Pot Ham and Bean Soup

Make Instant Pot ham and bean soup with simple ingredients you most likely already have in your kitchen.

• Cannellini beans: You’ll need 1 pound dried, unsoaked cannellini beans. See notes about smaller beans in Tips section.
• Ham: I used nitrites free Maple leaf natural smoked ham. You can also use leftover ham, see options below.
• Vegetables: Onion, carrots, and celery create a base of flavor.
• Garlic: Freshly minced garlic cloves add the best flavor. Jarred garlic can work in a pinch.
• Broth: I love adding homemade vegetable broth or chicken broth, or Instant Pot chicken broth or Instant Pot beef bone broth. If using store-bought, I recommend low sodium because ham is salty.
• Spices: The rich broth is jazzed up with Italian seasoning, salt, pepper, and bay leaves.
• Oil: For frying, I used extra-virgin olive oil for taste reasons.
• Fresh herbs: I garnished with fresh parsley. Thyme or cilantro would be nice too.

How to Make Ham and Bean Soup in Instant Pot

Making ham and bean soup in pressure cooker is super simple, done in 4 steps, and on your table in less than 90 minutes!

Here’s a quick overview, there is also a full recipe card below.

• Sauté aromatics: Set Instant Pot to Sauté and wait for it to say Hot. Coat bottom of pot with oil then add onion, garlic, and celery. Sauté until veggies soften, about 3 minutes, then add Italian seasoning and sauté for 30 seconds. Hit Cancel.
• Add remaining ingredients: Add beans, ham, carrots, salt, pepper, bay leaves and broth.
• Pressure cook: Place the lid on Instant Pot, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
• Release pressure: Wait 10 minutes before turning pressure release valve to Venting. Add fresh parsley, stir, and serve hot.

Tips for Best Results

Here are my top tips for the most flavorful Instant Pot ham and bean soup.

• Check your beans: Try to use dried beans within a year of purchasing, and buy from a store you know keeps fresh stock. Dried beans are a great pantry item but after that first year they can fall apart while still remaining hard in the center, ending up tough and chewy once cooked.
• If using smaller beans: Like white navy beans or great Northern beans, they cook faster. So pressure cook them for 35 minutes instead of 45 minutes. Keep in mind that white navy beans are less starchy, so the broth will be less thick.
• Don’t vent right away: Avoid Quick Release when making anything with broth in your Instant Pot. Make sure to wait 10 minutes before Venting to avoid soup splatter.
• If soup thickens: Starch settles and makes soup more stew like, it’s normal. If your soup thickens just add more broth.
• If you would like to soak the beans: I did not soak my beans because they come out tender and soft from pressure cooking, however, if you soaked your beans you’ll want to pressure cook your soup for 15 minutes.

Should I Use Ham Shanks, Leftover Ham or Just Ham?

So much flavor comes from the ham, and you can use whatever you have on hand and shred or chop the meat depending on your preference.

This recipe is perfect for leftover holiday ham, or buy store-bought ham like me to satisfy ham and bean soup craving any time. You can also use smoked ham!

I’d throw in the ham bone too, if you have it, to really amp up the flavor. Ham shanks or ham hocks can be used, both add richness to the broth but shanks generally have more meat on them. If you use ham hocks, I recommend adding some chopped ham in with it.

What to Serve with Ham and Bean Soup?

The best way to cozy up with a bowl of Instant Pot ham and bean soup is with healthy cornbread muffins for dipping and a glass of wine.

We also enjoy a simple butter lettuce salad next to it or with classic toppings like a dollop of sour cream, shredded cheddar cheese, or crispy bacon.

How to Store

Store: Once soup has cooled, transfer to the refrigerator in an airtight container and enjoy leftovers for up to 5 days.

Freeze: This soup is also great for meal prep! Freeze in an airtight container, leaving room for expansion, for up to 3 months. Let it thaw in the fridge overnight or on the counter for 5-6 hours before rewarming.

FAQs

More Soup Recipes to Try

• Instant Pot minestrone soup
• Mushroom bean soup
• Instant Pot lentil soup
• Instant Pot black bean soup

Be sure to check out my collection of most popular healthy Instant Pot recipes!

Print

Instant Pot Ham and Bean Soup

Cozy Instant Pot Ham and Bean Soup recipe with dried beans, ham, and fresh vegetables. Made super easy with no soaking the beans!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Pressure Up & Down Time 25 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 270kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound white beans dried (2 1/2 cups)
• 3 cups ham chopped, shredded or on the bone
• 1 medium onion finely chopped
• 2 large garlic cloves minced
• 2 large celery stalks chopped
• 3 medium carrots chopped
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 6 cups chicken broth low sodium
• 1 tablespoon oil for frying
• 3 tablespoons fresh parsley finely chopped

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and celery. Saute for 3 minutes, stirring occasionally. Add Italian seasoning and saute for another 30 seconds, stirring once. Press Cancel.
• Add beans, ham, carrots, salt, pepper, bay leaves and broth. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
• After wait 10 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Add parsley, stir and serve hot.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 270kcal | Carbohydrates: 21g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 523mg | Fiber: 5g | Sugar: 2g

The post Instant Pot Ham and Bean Soup appeared first on iFoodReal.com.

I am sharing my family’s easy Instant Pot Beef Bone Broth recipe. Full of collagen, budget friendly and ready in your pressure cooker in just 2.5 hours instead of 24 hours.

Today I will share with you how my Ukrainian family made beef bone broth since 19th century. Of course, it was not Instant Pot beef bone broth but rather simmered for 24 hours on the stove bone broth.

We are super lucky to be making bone broth in electric pressure cooker today. A truly miracle appliance!

What Are the Best Bones to Use for Bone Broth?

The best bones for beef bone broth are soup bones with some meat and a lot of tissue, cartilage or marrow. Bones like oxtail, shanks and knuckles. Also pay attention to quality of bones, grass-fed bones are the best!

Feel free to add a few short ribs of even chicken feet or wings for more rich bone broth. It will have higher protein and gelatin content.

Bones of younger animals contain more cartilage, which eventually turns into bones. Therefore, feel free to add veal bones, if you can find them.

How to Make Instant Pot Beef Bone Broth

My Instant Pot beef bone broth recipe is super simple. This is how my grandma used to make it. And that’s how I make it, without any vegetables. And it comes out super flavorful!

• In Instant Pot, add bones, bay leaves, black peppercorns and cold water up to the Max line. That’s it!
• Close the lid, set pressure valve to Sealing, and press Pressure Cook on High or Manual button for 2 hours. Walk away.
• After you can let the pressure subside on its own, Natural Release, or wait 30 minutes and turn valve to Venting, Quick Release.
• Remove bay leaves, peppercorns and large floating pieces with small fine mesh strainer. Don’t look for perfection because we will be putting broth through a mesh strainer again.

• I like to season bone broth after cooking simply because I like to adjust salt to taste and it really doesn’t matter when you salt it, before or after. For 6 quart Instant Pot add 2 teaspoons of salt, for 8 quart Instant Pot add 1 tablespoon. Then stir.
• Once you stir, immediately you will notice “the build up” on the back of the spoon. It’s all the goodness of a bone broth in its glory – collagen and fats.
• Divide beef bone broth between jars and store.

Do I Have to Blanch or Roast the Bones?

Roasting the bones for beef bone broth is an optional step. It is recommended to add more flavor and color to the bone broth, and reduce the foaming. However, all of this is applicable to a stove top bone broth.

When you make beef bone broth in Instant Pot, food cooked under pressure comes out more flavorful and there is no foam.

If you wish to blanch and roast the bones, roast the bones for 30 minutes in preheated to 400 Fahrenheit oven. Then transfer them to an Instant Pot and bring to a boil on Saute function, skim any foam and proceed with pressure cooking as per recipe.

What Are the Health Benefits of Bone Broth?

According to Medical news today, one word – “collagen”. The longer you simmer the bone broth, the richer flavor and higher collagen content.

Collagen seeps out from bones and connective tissues during long-term simmering. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.

#1 health benefit of collagen is joint health. Cartilage in our joints wears down with continual use and time. Consuming bone broth may be a good way to add gelatin to our diet.

It may help reduce stress on joints as well as promote healthy nails, hair, skin and stronger immune system and improved digestion.

What Is the Difference between Stock, Broth and Bone Broth?

Stock: Making a stock always involves the bones, whereas broth is made with the meat and not necessarily the bones. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery carrots, and bones.

Broth: A seasoned broth is used just like stock and can also be sipped on its own. It usually has a lighter consistency and weight to it as it is not simmered as long.

Bone broth: This is a deeply nourishing liquid made from, you guessed it, bones! It’s made by simmering bones over a long period, sometimes up to 24 hours.

With the Instant Pot, these 24 hours are drastically reduced and you have delicious and healthy bone broth in just under 3 hours! It can be used for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All three have similarities and each one has a place in our food and our bodies!

How to Store

Store: For any stock or broth storage, I prefer any size glass jars. I used 16 ounces Mason jars but I think larger ones are better since you will need a few anyways for making a batch of soup.

Just pour broth with the ladle through a mesh strainer, placed inside the funnel, into the jar. If it’s still warm, let it cool completely. Refrigerate your broth for up to 1 week.

Freeze: I like to freeze beef bone broth in same glass jars for up to 3 months. Just when you pour it, leave some room at the top for expansion. Screw on lids or cover with plastic. Be sure to freeze completely cooled broth to avoid the glass shattering from rapidly changing temperatures.

You can also freeze small amounts of broth in ice cube trays for recipes that need just a small amount like sauces and gravy.

To thaw, transfer the jar from freezer into the refrigerator overnight. I would be hesitant to place this “gold liquid” into the microwave to prevent the nutrients loss.

What to Do with Broth, Meat and Bones After?

After distributing most of the broth among the jars, you will have bones with some meat, tissue and liquid left. That’s more goodness on the bottom of the magic pot. Bone broth in Instant Pot just keeps on giving!

• Before I get rid of the bones, I make sure to scrape the meat and tissue off of them really well. And if you look closer inside the bones you will see the bone marrow. Knock bones on the side of the pot a few times and it will come out.
• I love using Instant Pot beef bone broth with a bit of water as a base for soups like Instant Pot ham and bean soup and Instant Pot beef barley soup. Or you can use it as a base for any of Instant Pot soup recipes or soups and stews.
• Sip on its own when feeling under the weather. I like to add freshly cracked black pepper and fresh dill or parsley.
• Use instead of water when making rice in Instant Pot or instead of chicken broth in Instant Pot mushroom risotto.

Looking for more dinner ideas? Check out my most popular collection of healthy Instant Pot recipes.

FAQs

More Instant Pot Recipes to Try

• Instant Pot borscht
• Instant Pot chicken broth
• Instant Pot beef stew
• Instant Pot pot roast

Browse all Instant Pot recipes.

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Instant Pot Beef Bone Broth

My family's easy Instant Pot Beef Bone Broth recipe. Full of collagen and ready in your pressure cooker in just 2.5 hours instead of 24 hours.

Course Soup

Cuisine Ukrainian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Pressure Up & Down Time 50 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 16 pints

Calories 130kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2-3 pounds meaty beef bones oxtail, marrow bones, knuckles and short ribs
• 5 bay leaves
• 5 whole peppercorns
• 2 teaspoons salt

US Customary – Metric

Instructions

• In Instant Pot, add bones, bay leaves, peppercorns and fill up with cold water up to PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 2 hours.
• After let pressure subside on its own, Natural Release, or wait 30 minutes and turn valve to Venting, Quick Release.
• Using small mesh strainer, discard bay leaves, peppercorns and any large floating pieces. For 6 quart Instant Pot, add 2 teaspoons of salt, for 8 quart Instant Pot, add 1 tablespoon. Stir.
• Now you have to portion bone broth. I like to pour it into glass jars (any size) through a mesh strainer placed inside the funnel. That’s it. Use in soups or drink hot with fresh herbs and more spices.

Notes

Store: Refrigerate for up to 1 week or freeze for up to 3 months.

Nutrition

Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9.5g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 194mg

The post Instant Pot Beef Bone Broth appeared first on iFoodReal.com.

Tender Instant Pot Potatoes are easy to make using any kind of potato and seasoned any way you like. A quick, simple side dish everyone loves!

You can also save time with easy Instant Pot baked potatoes and Instant Pot mashed potatoes.

Instant Pot potatoes are my absolute favorite side dish when I am tired, and I know we need to eat more vegetables and not pasta. After cooking I like to season them simply with butter, salt, pepper, and fresh herbs.

I also love to make Instant Pot potato salad, Instant Pot chicken and potatoes or Instant Pot potato soup in my pressure cooker.

Why You’ll Love This Recipe

• Basic: Quick potato recipe for cooking plain potatoes in Instant Pot.
• Quick and easy: Ready in under 25 minutes with just 2 ingredients and no peeling required. One of the easiest Instant Pot recipes ever!
• Detailed recipe: For all potato kinds and sizes. Creamer potatoes, large potatoes, and anything in between.
• Versatile: It’s a blank canvas simple dinner side dish that you can dress any way you like. See below for ideas.

Ingredients for Instant Pot Potatoes

You’ll be able to make this Instant Pot potatoes recipe any time, all you need is water and potatoes!

• Potatoes: Choose from Yukon gold potatoes, red potatoes, yellow potatoes, baby potatoes, or russet potatoes. You can cook 1-10 pounds at a time.
• Cold water: Be sure to add cold water, so potatoes don’t overcook.

How to Make Potatoes in Instant Pot

Cooking potatoes in Instant Pot is really simple with just a couple minutes prep time.

Here’s a quick overview, there is a full recipe card below.

• Prep the potatoes: Wash and cut potatoes. I cut mine into 1.5-2″ pieces for faster cook time, see chart below for other options.
• Fill Instant Pot: Add 1 cup cold water to the Instant Pot, then place potatoes into a steamer basket inside the pot. You can also place potatoes on top of a trivet.
• Pressure cook: Seal the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 5 minutes.
• Release pressure: Use Quick Release by turning valve to Venting and open the lid. Poke potatoes with a knife, if the knife pierces flesh without much resistance, your potatoes are ready.
• Season cooked potatoes: Remove the basket or drain potatoes, season to your liking, and serve with a main dish of your choice.

How Long to Cook Potatoes in Instant Pot?

How long to pressure cook potatoes depends mostly on their size. Here’s a simple time table to guide you.

Tips and Variations

Here are my top tips for perfectly cooked Instant Pot potatoes along with some flavorful seasoning ideas.

• Cook potatoes of similar size: Small potatoes will go mushy while you wait for larger ones to cook, for even cooking make sure your potatoes are cut into similar sizes.
• Smash them: I like to add my mashed potatoes “regular suspects” like milk, butter, fresh dill, salt and black pepper, and just stir or smash potatoes with a wooden spoon.
• Whole baby potatoes: Keep them whole and gently toss with butter, freshly grated garlic, fresh dill, salt and pepper.
• Cheesy potatoes: Add a handful of grated cheddar cheese and a dollop of ranch dressing.
• Tangy potatoes: Add Greek yogurt, buttermilk or sour cream to taste along with other simple seasonings like salt and pepper.
• Fresh herbs: Chopped fresh parsley, dill, thyme, rosemary, green onions or basil always elevate any potato dish.

What to Serve with Instant Pot Potatoes?

I usually keep them plain and serve with a flavorful main dish, including some of our favorite healthy Instant Pot recipes.

• Instant Pot chicken: Instant Pot Italian chicken breasts or Instant Pot BBQ chicken breast.
• Chicken: Creamy lemon chicken and asparagus or lemon pepper chicken.
• Instant Pot pork: Instant Pot pork chops or Instant Pot pulled pork.
• For a very quick dinner when in a rush, I open a few cans of salmon or bake some store-bought whole wheat chicken fingers.

How to Store and Reheat

Store: Place cooled leftovers in an airtight storage container and store in the refrigerator for 3-4 days.

Reheat: Reheating can be done in the microwave or in a covered skillet on the stove. Potatoes also taste delicious if you pan fry them with a bit of bacon fat or butter.

Freeze: Do not freeze, potatoes do not thaw well.

FAQs

More Instant Pot Recipes to Try

• Instant Pot meatloaf and mashed potatoes
• Instant Pot pot roast
• Instant Pot beef stew
• Instant Pot shrimp boil

Print

Instant Pot Potatoes

Tender Instant Pot Potatoes are easy to make using any kind of potato and seasoned any way you like. A quick simple side dish everyone loves!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Pressure Up & Down Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 8 servings

Calories 131kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steamer basket

Ingredients

• 2-3 pounds potatoes cut into 1.5-2" pieces
• 1 cup cold water

US Customary – Metric

Instructions

• In Instant Pot, add 1 cup cold water. Place potatoes into a steamer basket inside the Instant Pot. If you don't have a basket, add trivet and place potatoes on top.
• Close the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 5 minutes.
• Release pressure immediately using Quick Release by turning valve to Venting and open the lid. Test potatoes for doneness by poking with the knife. If the knife pierces flesh without much resistance, they are ready.
• Remove the basket or drain potatoes and season to your liking. I like to add butter, salt, pepper and fresh dill or parsley or serve as is with a saucy main. Serve with a main dish of choice.

Notes

Store: You can refrigerate cooked potatoes in an airtight container for up to 3-4 days.

Nutrition

Calories: 131kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.04g | Sodium: 12mg | Fiber: 4g | Sugar: 1g

The post Instant Pot Potatoes appeared first on iFoodReal.com.

Hearty Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Add your favorite toppings and dig in!

If you like this quinoa recipe, try my one pot chicken quinoa and chicken quinoa skillet.

If you are looking for a comforting meal that is both quick and flavorful, this chicken quinoa chili is for you. Especially, if you are scrambling what to make for dinner on a busy weeknight!

Serve quinoa chili on any cool night when you need something cozy, when you’re hosting game day, or when you want healthy lunches all week long.

Why You’ll Love This Recipe

• Made in one pot: Dump and go chili recipes cut down on dishes and are perfect for busy schedules.
• Uses pantry staples: You’ll only need 10 minutes of prep time, there’s not much chopping, and instead of fresh onion and garlic we add flavoring with dried spices.
• So delicious: Enjoy juicy pieces of chicken, hearty quinoa, firm and tender beans in every bite.
• So healthy: As per Healthline, quinoa is a nutrient-dense grain that has become very popular in the past couple of decades. It’s gluten-free, high in fiber, a good source of plant protein, high in vitamins and minerals, and contains antioxidant and anti-inflammatory compounds. It’s easy to make and can be added to your favorite dishes.

Ingredients for Chicken Quinoa Chili

Chicken quinoa chili recipe is made with10 ingredients, a simple spice blend, and full of cozy, warm flavor!

• Chicken: Cut 3 large boneless skinless chicken breasts into 1.5 inch pieces. You can also use chicken thighs, see tips below.
• Veggies: Choose 2 sweet bell peppers like orange, yellow, or red bell pepper.
• Beans: One can of low sodium red kidney beans and one can of low sodium black beans, both drained and rinsed. If you don’t have black beans you can use more kidney beans, I like Instant Pot kidney beans.
• Tomato sauce: Adds a tangy flavor and acts as a thickening agent.
• Diced tomatoes: Adding canned diced tomatoes with their juices adds flavor and texture to soup and stew recipes. Choose low sodium, and if you don’t like chunks of tomato feel free to use crushed tomatoes instead.
• Quinoa: Uncooked white quinoa or tri-color quinoa.
• Chicken broth: Use low sodium chicken broth, homemade chicken broth or Instant Pot chicken broth. Vegetable broth can also be used.
• Spices: This quinoa chili is seasoned with a blend of chili powder, onion powder, garlic powder, taco seasoning, and cumin.
• Salt: Enhances all other ingredients and increases the taste of the entire dish.
• Oil: Extra-virgin olive oil or avocado oil for frying.
• Optional toppings: Our favorites include shredded cheddar cheese, jalapeños, cilantro, lime and avocado.

How to Make Chicken Quinoa Chili

Here’s a quick photo overview how to make chicken quinoa chili. Simply add the ingredients to a Dutch oven and let them cook and mingle.

There is a full recipe card below.

• Combine spices: Add chili powder, onion powder, garlic powder, taco seasoning, and cumin to a small bowl and stir.
• Brown the chicken: Heat a Dutch oven or large deep skillet on medium-high heat and coat with oil. Add cubed chicken along with 2 tablespoons of spice mixture and a sprinkle of salt. Cook for 10 minutes then transfer to a small bowl and set aside.
• Sauté bell peppers: Add remaining oil to the large pot on medium heat. Then add chopped bell peppers, 1 tablespoon of spice blend, and salt. Sauté for 5 minutes.
• Simmer: Add broth and stir, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, all the remaining ingredients including the rest of the spice mixture, stir, and cover with lid. Bring to a boil, reduce heat to low, and cook for about 15 minutes. Stir and cook for another 15 minutes.
• Serve: Let chili rest for 5 minutes off heat. Add extra broth for thinner consistency, if desired and serve hot with optional toppings.

Tips for Best Results

These cooking tips are easy ways to make this chili recipe the best!

• To make it more saucy: Add any broth to desired consistency after cooking. Or add 1 cup extra broth before cooking and adjust more after if needed.
• Use leftover cooked quinoa: If that’s what you have on hand, reduce broth to 1/2 cup, simmer beans with sauces for 15 minutes, then add cooked quinoa.
• Be mindful of burning: Because of tomato sauce and quinoa, it’s important to simmer on low and stir half way through.
• Use any beans: I love the combination of kidney beans and black beans but any beans would work. Use canned white beans, cannellini beans or pinto beans. You can also used cooked dried beans, if you have some.
• Use chicken thighs: If you prefer chicken thighs, you’ll need about 8-9 boneless skinless chicken thighs.
• Add corn: I kept this recipe simple for busy weeknights but you can also add 1 cup of frozen corn before cooking. Still simple but with more sweet flavor.

What to Serve with Quinoa Chili?

Quinoa dinner recipes make healthy, filling meals on their own. Add some delicious toppings to your quinoa chili like shredded cheese, lime juice, jalapeños, cilantro, avocado, sour cream, or Greek yogurt and you’re all set!

However, with a house full of hungry teenagers I often make healthy cornbread or healthy cornbread muffins to go with it.

Or if I have some leafy greens to use up, a simple lettuce salad or butter lettuce salad and a handful of tortilla chips is perfect.

How to Store

Store: After the chili cools, place in an airtight container and refrigerate for up to 5 days.

Freeze: Cool completely to room temperature and store leftovers in the freezer for up to 3 months.

Thaw in the refrigerator overnight. Then reheat on the stove, covered on low heat with a splash of broth.

FAQs

More Quinoa Recipes to Try

• Chicken quinoa bowl
• Chicken chickpea stew
• Healthy chicken pot pie
• Beef quinoa stew

More Chili Recipes to Make for Dinner

• Instant Pot vegetarian chili
• Buffalo chicken chili
• Healthy white chicken chili
• Ground chicken chili

Print

Chicken Quinoa Chili

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 417kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 3 large boneless skinless chicken breasts cut into 1.5 inch pieces
• 2 large sweet bell peppers chopped
• 15 ounces can red kidney beans low sodium, rinsed & drained
• 15 ounces can black beans low sodium, rinsed & drained (or more kidney beans)
• 15 ounces can tomato sauce low sodium
• 15 ounces can diced tomatoes low sodium
• 1 1/4 cups quinoa uncooked
• 1 1/2 cups chicken broth low sodium
• 2 tablespoons chili powder low sodium
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons taco seasoning low sodium
• 1 teaspoon cumin
• 1/2 teaspoon salt divided
• 2 tablespoons oil for frying, divided
• Shredded cheddar cheese, jalapeños, cilantro, lime and avocado for toppings, optional

US Customary – Metric

Instructions

• In a small bowl, add chili powder, onion powder, garlic powder, taco seasoning, cumin and stir to combine.
• Preheat Dutch oven or large deep skillet on medium – high heat and swirl 1 tablespoon of oil to coat. Add chicken, sprinkle it with 2 tablespoons of spice mixture and 1/4 teaspoon salt. Cook for 10 minutes, stirring occasionally. Transfer to a small bowl and set aside.
• Return pot to medium heat and add remaining 1 tablespoon of oil. Add bell peppers and sprinkle with 1 tablespoon of spice mixture and remaining 1/4 teaspoon salt. Saute for 5 minutes, stirring occasionally.
• Add broth and stir for 1 minute, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, kidney beans, black beans, tomato sauce, diced tomatoes, quinoa, remaining spice mixture and stir. Cover, bring to a boil, reduce heat to low and cook for 15 minutes. Stir and cook for another 15 minutes.
• Remove from heat and let chili rest for 5 minutes developing the flavors. Add extra broth for thinner consistency, if desired. Quinoa will absorb liquid as it sits. Serve hot with desired garnishes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth covered on low heat.

Nutrition

Serving: 1.5cups | Calories: 417kcal | Carbohydrates: 53g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 555mg | Fiber: 14g | Sugar: 5g

The post Chicken Quinoa Chili appeared first on iFoodReal.com.

Instant Pot White Chicken Lasagna Soup with chicken breasts, spinach, and sundried tomatoes in savory creamy broth. Perfect for a cozy night in with your family!

If you love lasagna, you’ll also like Instant Pot lasagna soup and Instant Pot lasagna.

Collection of Instant Pot soup recipes here on iFoodReal just got better with this Instant Pot white chicken lasagna soup.

It tastes just like white chicken lasagna without all the extra work! Tender cheesy noodles, rich taste, and lots of garlic, all in a warming bowl of soup.

This delicious soup recipe comes together in less than an hour and is also veggie packed!

Why You’ll Love This Recipe

• One pot meal: You saute veggies and cook the soup all in same pot, Instant Pot!
• Crowd pleaser: Just like with my healthy white chicken chili, kids and even their friends go crazy for the creamy goodness. It’s one of my 3 top favorite soups I’ve made this year!
• Delicious: Loaded with tender noodles, juicy chicken, cheese, and the perfect blend of seasonings. And let’s be honest, who doesn’t love creamy soup?!
• Lighter: There’s no mozzarella cheese and you can reduce amount of heavy cream too.

Ingredients You’ll Need

This hearty Instant Pot white chicken lasagna soup is filled with simple, easy to find ingredients. The list looks lengthy but you’ll probably find most of them in your kitchen right now.

• Onion: Finely chopped yellow onion or white onion.
• Garlic: We’re adding lots of freshly minced garlic for flavor.
• Vegetables: Fresh baby spinach and grated carrots.
• Chicken: Boneless skinless chicken breasts are easy to shred once cooked.
• Sun-dried tomatoes: A small amount of sun dried tomatoes with a bit of their oil adds a punch of sweet-tart tomato flavor.
• Chicken broth: Look for low sodium chicken broth. You can also use homemade chicken broth or Instant Pot chicken broth, if you have some.
• Heavy cream: Makes the broth rich and creamy.
• Lasagna noodles: Break 9 sheets into small pieces. You can choose from regular lasagna noodles or mafalda pasta.
• Spices: Italian seasoning, salt, and pepper.
• Olive oil: A small amount for frying.
• Parmesan cheese: Use freshly grated Parmesan cheese if you can, it has the best flavor.
• Fresh herbs: I used fresh parsley but basil is great too.

How to Make Instant Pot White Chicken Lasagna Soup

Making white chicken lasagna soup in Instant pot is so easy, here’s a quick overview with photos.

There’s also a full recipe card below.

• Sauté aromatics: Press Sauté on your Instant Pot and once it says Hot swirl oil to coat. Add onion and garlic and sauté for 5 minutes, stirring occasionally to prevent burning. Next, add Italian seasoning and sauté for another 30 seconds, then press Cancel.
• Combine ingredients: Add carrots, chicken breasts, sun dried tomatoes, chicken broth, heavy cream, lasagna noodles, salt and pepper to the pot. Stir well so noodles separate.
• Pressure cook: Tightly close lid, set valve to Sealing and press Pressure Cook on High or Manual for 4 minutes. Wait 5 minutes, then turn valve to Venting to release remaining pressure.
• Shred chicken: Carefully remove chicken and place on a cutting board, the shred thinly or chop into small cubes. 

• Finish the soup: Return shredded chicken to the Instant Pot. Add spinach, Parmesan cheese, and parsley or basil, and stir.
• Garnish and serve: Divide into individual bowls and garnish with more Parmesan cheese, if you’d like. Enjoy hot with a slice of bread.

Tips for Best Results

These helpful tips are what make this chicken lasagna soup the best, you’ll be making it year-round!

• Break noodles into small pieces: Smaller than you think since pasta is absorbent and become much larger. It will be much easier to eat. Of course you can always “cut” noodles with a spoon in your bowl.
• Stir the soup: Unlike with other Instant Pot recipes, here you want to stir before pressure cooking, so noodles don’t stick.
• Don’t release pressure right away: Once it’s done pressure cooking, it’s important to wait 5 minutes, otherwise the soup will splatter through the venting valve. Don’t do Quick Release.
• Shred or cut chicken small: Because of the short cook time, the chicken won’t be as tender, which is fine if we cut it after. So shred it into small pieces or cubes.
• If soup thickens too much: This is normal as every hour passes by because pasta will soak up more moisture. Thin it out only with broth to avoid diluting the flavor with water. I usually add 2 cups more after a few hours, then adjust seasoning to taste.

Variations

Customize Instant Pot white chicken lasagna soup to fit your diet with these simple variations.

• Dairy-free: Use a can of coconut milk instead of cream or 2 cups dairy-free milk and add 1/2 cup nutritional yeast instead of Parmesan cheese.
• Gluten-free: Choose gluten-free brown rice pasta and you can keep the same cook time because of the chicken.
• Vegetarian: Skip chicken and add 3 cups of chopped zucchini, 2 cups sweet potatoes, and more carrots. Also be sure to use vegetable broth.
• Lighter: Make it less heavy by using only 1/2 cup heavy cream, or add 2 cups of milk instead.
• Chicken thighs: Feel free to use 6-7 boneless skinless chicken thighs, cook time will be the same.

Can I Make It on the Stove or in Slow Cooker?

Yes, if you don’t have a pressure cooker you can still enjoy this creamy white lasagna soup.

Stovetop method: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook on both sides until almost cooked through, set aside. Follow the same steps to sauté aromatics and add ingredients, including chicken, to the pot.

Give it a stir, cover with a lid and simmer soup on medium heat for 15-20 minutes until noodles are tender. I would check once and give it a stir. Then shred chicken and finish the soup.

Slow cooker method: Saute veggies in a skillet and transfer to a large crock pot. Add carrots, chicken breasts, sun dried tomatoes, chicken broth, salt and pepper. Cover, and cook on High for 4 hours or Low for 8 hours.

Remove chicken to shred or chop and return back to the pot. Stir in heavy cream, Parmesan cheese, spinach, and lasagna noodles, cover, and cook for another 30-45 minutes until noodles are cooked to your liking.

What to Serve White Chicken Lasagna Soup with?

You can keep things simple or add as many toppings as you like to add flavor.

Garnish soup with more cheese like shaved Parmesan cheese, ricotta cheese, or shredded mozzarella cheese. I skipped ricotta cheese because I felt that heavy cream has added enough creaminess.

Dust with your favorite dried or fresh herbs like parsley, basil, oregano, or thyme. Then serve with whole grain bread, crusty bread, or garlic bread!

How to Store and Reheat

Store: I’ll refrigerate leftovers for up to 2 days in an airtight container. Technically, soup could last for 3 – 4 days, but I find the pasta becomes soggy after 2 days.

You can also thin out the soup with more broth and spices as it will thicken with time.

Freeze: I do not freeze lasagna soup because the noodles do not thaw well, they become mushy.

Reheat: It’s best to reheat only what you will eat, reheat in the microwave or small pot on the stove. If you are planning to consume all the leftovers you could also reheat right in the Instant Pot on Sauté mode.

FAQs

More Lasagna Recipes to Try

• Chicken lasagna roll ups
• Zucchini lasagna rolls
• Zucchini lasagna

More Instant Pot Soup Recipes to Try

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot chicken and rice soup
• Instant Pot chicken and noodle soup
• Instant Pot Thai chicken soup
• Instant Pot chicken wild rice soup

Print

Instant Pot White Chicken Lasagna Soup

Instant Pot White Chicken Lasagna Soup with chicken breasts, spinach, and sundried tomatoes in savory creamy broth. Perfect for a cozy night in!

Course Soup and Stew

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Pressure Up&Down Time 25 minutes minutes

Total Time 44 minutes minutes

Servings 8 servings

Calories 387kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 cup carrots shredded or grated
• 2 large boneless skinless chicken breasts
• 1/3 cup sun dried tomatoes thinly sliced, with a bit of their oil
• 6 cups chicken broth low sodium
• 1 cup heavy cream
• 9 lasagna noodles broken into small pieces
• 1/2 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil for frying
• 1/2 cup Parmesan cheese grated
• 4 cups baby spinach
• 1/4 cup parsley or basil finely chopped

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion and garlic. Saute for 5 minutes, stirring occasionally. Add Italian seasoning and saute for another 30 seconds, stirring once. Press Cancel.
• Add carrots, chicken breasts, sun dried tomatoes, chicken broth, heavy cream, lasagna noodles, salt and pepper. Stir well to separate the noodles.
• Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 4 minutes.
• After wait 5 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Remove chicken breasts on a cutting board and shred thinly with 2 forks or chop into small cubes. Return to the Instant Pot along with spinach, Parmesan cheese and parsley or basil, and stir.
• Garnish individual bowls of soup with more Parmesan cheese. Serve hot with a slice of bread.

Video

Notes

Store: Refrigerate soup leftovers for 2 days. Soup can last for 3-4 days but I find pasta becomes too soggy after 2 days. You can also thin out the soup with more broth and spices as it will thicken with time.

I don’t recommend to freeze this soup because noodles will become mushy upon thawing.

Nutrition

Calories: 387kcal | Carbohydrates: 34g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 407mg | Fiber: 3g | Sugar: 5g

The post Instant Pot White Chicken Lasagna Soup appeared first on iFoodReal.com.