Insta Pot

Instant Pot Puerto Rican Beef Barbacoa

Ingredients

• 2.5-3.5 lb chuck roast, cut into 1.5”-2” cubes, large chunks of fat removed
• 1.5 cups beef broth
• 2 T Sofrito (Optional)
• 1 T apple cider vinegar
• 1 T brown sugar
• 8 cloves garlic, minced
• 2 T olive oil
• 1 chopped chipotle pepper in adobo

Spices:

• 3 each dried Guajillo and Ancho peppers, stems and seeds removed, ground finely
• 2 t cumin
• 1 packet of Sazon (optional)
• 2 t dried oregano
• 1/4 t cloves
• 1/2 t cinnamon
• 1 t ground black pepper
• 1 t salt

Instructions

1. Set Instant Pot to sauté, high, add oil.
2. Once the oil is shimmering, add the cubed roast and stir continuously until browned.
3. Add the dry spices and continue stirring for a minute, until they become fragrant.
4. Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes.
5. Add the beef broth, vinegar, and brown sugar, then stir well to mix.
6. Set Instant Pot to pressure cook, high, 1:20 and seal the lid.
7. Let naturally vent to release pressure, break the meat apart in another container, mixing in about 1/4 cup of the liquid.

How To Cook Spaghetti Squash in an Instant Pot

MAKES

1 (2-pound) squash

INGREDIENTS

• 1 (2-pound) spaghetti squash
• 1 cup water
• INSTRUCTIONS
• Pierce the squash all over with a paring knife. Pierce the squash all over with a paring knife, making about 12 (1/2-inch) vents for the steam to penetrate the squash's skin.
• Insert the steamer insert and add the water. Add the water to an electric pressure cooker insert and then set its steamer basket or a metal trivet inside as well.
• Cook on high pressure for 15 minutes. Add the squash to the insert. Seal the pressure cooker and cook on HIGH pressure for 15 minutes.
• Use instant release to release the cooker's pressure and remove the squash. When your 15 minutes is up, release the pressure immediately. Carefully open the cooker and remove the squash.
• Cool slightly, then shred the squash with a fork. Give the squash at least 10 minutes to cool before halving, removing the seeds, and shredding.
• 

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  Instant Pot Lemon Garlic Chicken

  Instant Pot Lemon Garlic Chicken - a one pot recipe made in the pressure cooker is the perfect easy meal for busy weeknights. Best of all, the chicken cooks up tender and juicy in a buttery lemon garlic sauce.
   Course Main Course

   Keyword chicken, dinner, garlic, instant pot, lemon
   Prep Time 8 minutes

   Cook Time 20 minutes

   Total Time 28 minutes
   Servings 6 servings

   Calories 346 kcal

   Author Kelly

  Ingredients

  • 6-8 boneless chicken thighs skinless or with skin*
  • sea salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 cup chopped onion
  • 4 garlic cloves , sliced or minced
  • 2 - 4 teaspoons Italian seasoning (I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking)
  • zest of half a lemon
  • Juice of one lemon
  • 1/3 cup 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
  • Chopped fresh parsley and lemon slices for garnish if desired
  • 2 tablespoons heavy cream

  Instant Pot Chicken Fried Rice

  Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!!

  Course Main Course

  Cuisine Chinese

  Prep Time 5 minutes

  Cook Time 18 minutes

  Total Time 23 minutes

  Servings 4

  Author Maria Doss

  Ingredients

  • 3-4 tablepsoons vegetable oil
  • 2 large eggs, whisked to combine
  • 1 cup frozen peas
  • 2 boneless skinless chicken thighs, cut into bite size chunks
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 cup white basmati rice, rinsed and drained well
  • 1 cup (33% less sodium) chicken stock, refer notes
  • 2 medium carrots, peeled and chopped into 1/4 inch cubes
  • 3 tablepsoons soy sauce (more or less as desired)
  • 1/2 teaspoon toasted sesame oil
  • ground black pepper to taste 

  Instructions

  1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)

     Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.  
  2. Add 1-2 tablespoons oil to the now empty instant pot, Add chicken in a single layer, cook undisturbed for 2 minutes. Stir around and then add chopped onions and garlic, cook (stirring occasionally) for another 2-3 minutes. 
  3. Add rinsed and drained rice and saute for about 20 seconds and then stir in chicken stock and carrots. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you). 
  4. Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
  5. Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
  6. Some readers have suggested that doubling the recipe results in slightly overcooked rice. So, I'd suggest using the recipe as is. 
  7. Remove pot insert from the instant pot base and place on a wire rack to cool for 5-10 minutes, before serving. 

     Enjoy hot Instant pot chicken fried rice for lunch/dinner or cool and pack into meal prep containers for the week. 

  Recipe Notes

  Which cooking method is right for you? 
  Cooking method-1
  

  • If you have tried this recipe already and you have had great success. Just stick to this. 
  • If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you. 

  Cooking method-2
  

  • If you have tried this recipe before and had a mushy outcome, then go for this. 
  • If you are not sure about your rice or cooking method. 

  Rice - any long grain white basmati rice can be used. Rinse rice in a colander until water runs clear. Let it hang out in the strainer at least for 5 minutes, to drain almost all the water.
  Chicken stock - I used 1 cup of 33% less sodium chicken stock and the salt was perfect along with soy sauce.
  
  

  Instant Pot Garlic Parmesan Chicken and Rice

  

  Instant Pot Garlic Parmesan Chicken and Rice is an easy chicken dinner recipe perfect for busy weeknights. This chicken dish is rich and creamy and loaded with Parmesan cheese.

  
  

  Ingredients

  • 1.5 lbs chicken breast, boneless, skinless
  • 1 tbsp margarine
  • 2 1/2 cups water
  • 2 cups heavy cream
  • 10.5 oz cream of chicken condensed soup
  • 2 cups long grain white rice
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups Parmesan cheese, shredded
  • 2 tsp parsley flakes

  Instructions

  1. Slice chicken breast into strips.
  2. Turn Instant Pot on to Saute Normal.
  3. Add margarine to the pot while it's heating up.
  4. Add the chicken breast slices to the pot and cook until almost no pink remains.
  5. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.
  6. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir.
  7. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.
  8. Pressure Cook on High for 5 minutes.
  9. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.
  10. Once the float valve is all the way down remove the lid.
  11. Add the shredded Parmesan and parsley flakes to the pot.
  12. Stir well until the cheese is all melted.
  13. Serve immediately.
  14. Enjoy!

  

  Instant Pot Perfect Mashed Potato

  Prep Time

  4 mins

  Cook Time

  10 mins

  Total Time

  14 mins

  Servings: 5

  Author: Recipe This

  Ingredients

  • Instant Pot Duo
  • 1.3 Kilos White Potatoes
  • 3 Tbsp Butter
  • 1 Tbsp Coconut Oil
  • 100 ml Whole Milk
  • Vegetable OXO Cube
  • 1 Tbsp Parsley
  • 1 Tbsp Mustard Powder
  • Salt & Pepper

  Instructions

  1. Place 160ml of vegetable stock into the bottom of your Instant Pot and you can measure it out with the cup provided.
  2. Chop up your potatoes so that they cook quicker, you can either have them with or without the skins. Then place them in the bottom of your Instant Pot and make sure they are seasoned with salt and pepper.
  3. Place the lid on your Instant Pot and set the valve to sealing and press manual and take it down to 5 minutes.
  4. Once it has started it will beep and it will beep 6 times when done. Once it has finished allow it to remain on the keep warm function for 10 minutes before removing them.
  5. Remove the Instant Pot and add to it the butter and milk and mash with a potato masher. Finish seasoning it and serve.

  Recipe Notes

  If you prefer things sweet, you can swap white potatoes for sweet potatoes and it will need the same cooking times and seasonings.

  I use a vegetable OXO cube for making my stock with and then add to it the desired amount of water. But I find a great alternative is to save the steamer water from vegetables you have steamed as that gives an amazing flavour.

Ice Cream

Vanilla
2 Cups of Heavy whipping Cream
2 cups half and half cream
3/4 cup of white sugar
1 tbl vanilla extract

Cold Stone Creamery Cake Batter Ice Cream

You have got to try this creamy cake batter ice cream. 

Course Dessert 

Cuisine American 

Keyword Ice Cream Recipes 

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Calories 519 kcal

Author CopyKat Recipes

Ingredients

• Yield: 1 quart
• 3 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 c Duncan Hines Butter Recipe Cake Mix

Instructions

1. In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight. Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.I like to freeze the ice cream for a few hours before serving the ice cream.
   
   
   
   

   Cookie Dough Ice Cream

   • 5 Tbsp butter melted and slightly cooled
   • 1/3 c. packed light brown sugar
   • 1/2 c. flour
   • 1/2 tsp vanilla extract
   • 1/2 c. chocolate chips chopped

   Ice Cream

   • 2 c. of heavy cream
   • 1 c. of half and half
   • 3/4 c. of sugar
   • 1 tsp vanilla extract

   Instructions

   • Mix together butter and brown sugar together for the cookie dough until smooth. Add vanilla and mix well then add the flour and combine.
   • Stick the bowl in the fridge or freezer for a little bit and let it harden up a bit so it stays together when you mix it in the ice cream.
   • For the ice cream in a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
   • Pour into ice cream maker and prepare according to according to directions.
   • In the last few minutes mix in the cookie dough by small teaspoons.
   • Store in the freezer.

Salted Caramel Pecan Ice Cream

Ingredients

For the Salted Caramel Sauce:

• 1 cup white sugar
• 6 TBS butter (softened and cut into 6 pieces)
• 1/2 cup heavy cream
• 1 tsp salt
• 1 tsp vanilla

For the Custard:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/8 tsp salt
• 1 tsp vanilla
• 5 egg yolks

For the Pecans:

• 1/2 cup chopped pecans

Instructions

For the Salted Caramel Sauce:

• Measure out all the ingredients for your salted caramel sauce and set them aside. Add your white sugar to a medium sauce pan and heat over medium high heat.
• Stir constantly with a rubber spatula or wooden spoon. Sugar will form into little clumps and then eventually into an amber colored liquid. Keep stirring.
• Once the sugar is melted add in your butter pieces. Stir them into the caramel until they are completely melted.
• Slowly pour in your heavy cream. Allow the mixture to boil for 1 minute while stirring.
• Remove from heat and pour in your salt and vanilla.
• Divide your caramel into 2 and set half aside and put half in the fridge for later.

For the Custard:

• In a large sauce pan, combine your heavy cream, milk, sugar, salt and vanilla. Heat over medium high until your mixture starts to bubble.
• In a large bowl, whisk your egg yolks.
• Slowly pour 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time.
• Pour the egg mixture back into the sauce pan with the remaining cream mixture and continue to heat for about 5 minutes until the mixture is thickened a bit.
• Pour back into the bowl and pour your set aside half of the caramel into the mixture and stir in completely.
• Put bowl into an ice bath and allow to set for about 10 minutes, stirring occasionally.
• Toast your pecans in a saute pan over medium heat for about 5 minutes, stirring the whole time.
• Cover bowl and place it in the fridge for about 2 hours, up to overnight.
• Once chilled, pour the mixture into your ice cream maker along with your pecans and allow to run according to manufactures instructions (about 30 minutes).
• Pour about 1/3 of your custard into a 9x5 loaf pan. Drizzle a third of your caramel sauce. Repeat with another third of the ice cream, a third of the caramel sauce and then the last ice cream and the remaining caramel.
• Cover and transfer to the freezer to freeze solid.

COLD STONE CAKE BATTER ICE CREAM COPYCAT

Cold Stone Cake Batter Ice Cream Copycat is an easy recipe that is prepped in just 5 minutes. Made with 7 simple ingredients this ice cream is rich and creamy, it is soon to be your new favorite flavor with this make at home copycat recipe.

PREP TIME: 5 MINSCOOK TIME: 4 HOURTOTAL TIME: 4 HOURS AND 5 MINS

INGREDIENTS

• 1 1/2 cups Pillsbury Classic Yellow Moist Supreme dry cake mix
• 1/2 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 tablespoon pure vanilla extract
• 1/8 teaspoon salt
• optional: 1/4 cup rainbow sprinkles

INSTRUCTIONS

1. Combine cake mix and sugar in a medium bowl. Whisk together until combined and free of clumps. Add milk and whisk until well combined. Add remaining ingredients and whisk until well combined again.
2. Add to ice cream maker. Freeze according to manufacturers ingredients. Add sprinkles during the 'mix-in' phase of churning or stir in when you transfer frozen ice cream to freezer. Transfer to a quart container and freeze for 3-4 hours until hard or serve immediately.
3. Enjoy!

Serves: 8

OLD FASHIONED HOMEMADE VANILLA ICE CREAM

2 hr, 10 Prep Time 

2 hr, 10 Total Time 

SAVE RECIPE

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MY RECIPESMY LISTSMY CALENDAR

INGREDIENTS

• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup sugar
• 2 teaspoons vanilla
• Pinch salt

INSTRUCTIONS

1. Whisk all ingredients together until sugar dissolves.
2. Pour into the bowl of an ice cream machine.
3. Freeze according to the ice cream maker's instructions.
4. After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
5. Serve with your favorite toppings.

Homemade Oreo Ice Cream Recipe

INGREDIENTS:
2 cup Heavy Whipping Cream
14 oz Sweetened Condensed Milk
12 oz Oreos
1 tsp Vanilla

DIRECTIONS:
Crush 2/3 of cookies in food processor.
Crumble remainder by hand to get variety of size pieces.
In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form.
Fold in condensed milk until blended.
Fold in crushed cookies.
Spread this mixture into a loaf pan.
Cover with foil and freeze for 6 hours or until firm.

HEALTHY HOMEMADE DOLE WHIP

★★★★★5 from 2 reviews

• Author: Erika Bragdon
• Prep Time: 3 mins
• Total Time: 3 mins
• Yield: 2 servings

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DESCRIPTION

This Healthy Homemade Dole Whip recipe is deliciously creamy & satisfying and takes less than 5 minutes to make (no ice cream maker required!)

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INGREDIENTS

• 1 banana
• 2 cups frozen pineapple chunks*
• 2-4 Tbsp coconut milk (or your favorite dairy-free milk – almond, cashew milk, etc.)
• optional: grass-fed collagen peptides, for a creamier taste and added health benefits

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INSTRUCTIONS

1. Process the banana, frozen pineapple chunks, and coconut milk in a food processor until creamy. Scrape down and add the collage peptides (optional.)
2. Serve immediately or for a firmer frozen treat, freeze for 1-2 hours first.

STRAWBERRY LIMONCELLO FROZEN YOGURT WITH LEMON CURD

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INGREDIENTS

• 1 lb. container fresh strawberries, hulled and sliced
• juice from ½ lemon (use zest too)
• ¾ C. sugar
• 1 32 oz. container plain greek yogurt (don't use fat free)
• ¼ C. Limoncello
• ¼ C. heavy cream
• 1 tsp. vanilla
• ½ C. lemon curd (I used store bought)

INSTRUCTIONS

1. Remove tops from strawberries and slice. Add to a bowl with lemon juice and sugar. Let strawberries macerate for about an hour.
2. In blender or food processor, blend strawberries (and all the juice). Add yogurt, cream, Limoncello, vanilla and blend again to combine.
3. Set mixture in refrigerator to chill until ready to churn in your ice cream maker.
4. Freeze yogurt mixture in ice cream machine according to manufacturers instructions. Once churned, pour frozen yogurt into container and swirl in the lemon curd. If your lemon curd is a bit stiff, add a little water to it and thin it out a bit to make it easier to swirl. Cover with plastic wrap and freeze.

I added half of the lemon curd to the mixture churning during the last two minutes and the remaining half I swirled in after putting it in the containers.

4-Ingredient Strawberry Banana Ice Cream

Recipe: 4-Ingredient Strawberry Banana Ice Cream

Prep time: 5 minutes + 3 hour freeze time
Cook time: None
Yield: 2 servings
Serving size: 1 cup

Ingredients

• 2 bananas, sliced and frozen
• ½ cup strawberries, frozen
• 2 tablespoons heavy cream
• ½ teaspoon vanilla

Instructions

1. Place all of the ingredients in a food processor and blend until smooth. The consistency should be like soft serve ice cream.
2. Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.
3. Scoop with an ice cream scoop and serve cold