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Bacon Cheddar Mashed Potatoes

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Last updated on April 3rd, 2021 at 12:14 pm

Potatoes don’t have to be boring. With just a few simple ingredients and an Instant Pot, you’ll have a mouth-watering side dish!

Better make a big batch, they’ll go fast!

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Bacon Cheddar Mashed Potatoes

Mashed Potatoes become extraordinary with the addition of bacon and shredded cheddar cheese!
Prep Time10 minutes
Pressure Cooking Time12 minutes
Total Time22 minutes
Course: Dinner, Side Dish
Cuisine: American, Comfort Food
Keyword: Budget-friendly, Dinner, Gluten-free
Servings: 8
Calories: 294kcal
Author: Holly

Equipment

  • Pressure Cooker
  • Potato Masher
  • Cheese Shredder
  • Measuring Cup

Ingredients

  • 3 pounds potatoes I prefer red potatoes, but any kind will work.
  • 1½ teaspoons Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
  • 1 cup cooked, crumbled bacon 1 pound of bacon, cooked yields about 1 cup cooked, crumbled bacon.
  • 1 cup shredded cheddar cheese 4 ounces equals about 1 cup of shredded cheese
  • 1 cup sour cream
  • 1-2 green onions, finely chopped optional, but recommended

Instructions

Cook the Potatoes in the Instant Pot

  • Place potatoes in the Instant Pot insert.
  • Add 1 cup of water.
  • After checking the silicon ring, close lid.
  • Make sure the valve is set to [Sealing].
  • Select the [Pressure Cook] or [Manual] program.
  • Make sure pressure level is set to [High] pressure.
  • Adjust pressure cooking time to 12-15 minutes, depending on the size of the individual potatoes.

Make the Mashed Potatoes

  • Allow potatoes to Natural Release for 3-5 minutes.
  • Release any remaining pressure from the pot and open the lid facing away from you, avoiding hot steam reaching your face.
  • Sprinkle Magic Flavor Dust over the potatoes and mash with potato masher. No need to drain the cooking liquid, as it will all be absorbed by the potatoes.
  • Add bacon and stir while mashing more.
  • Add cheddar cheese and incorporate into potatoes.
  • Mix in sour cream.
  • Taste and adjust seasoning by adding additional salt and pepper, if needed.
  • Garnish with chopped green onions and serve.

Nutrition

Calories: 294kcal | Carbohydrates: 31g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 545mg | Potassium: 770mg | Fiber: 4g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 34mg | Calcium: 154mg | Iron: 1mg

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Rosemary Garlic Chicken

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Chicken doesn’t have to be boring. These simple herbs and seasonings will add delicious flavor to dinner!

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5 from 1 vote

Rosemary Garlic Chicken

Savory herbs–Rosemary and Garlic–come together to make ordinary chicken extraordinary!
Cook Time10 minutes
Total Time10 minutes
Course: Dinner
Cuisine: American
Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Keto, Paleo, THM-S
Servings: 8
Calories: 257kcal
Author: Holly

Equipment

  • Pressure Cooker
  • Oven Broiler or CrispLid for Instant Pot

Ingredients

  • 6-8 Chicken Thighs I prefer bone-in, skin-on.
  • 3 sprigs Rosemary
  • 12 cloves Garlic
  • 1 tbsp Magic Flavor Dust

Instructions

  • Place Chicken Thighs in bottom of pressure cooker insert.
  • Smash garlic cloves with meat mallet. Peel and break into pieces.
  • Season with Magic Flavor Dust, rosemary, and garlic pieces.
  • Add 1 cup of water to pressure cooker insert.
  • Close lid of Instant Pot and make sure pressure release valve is set to [Sealing].
  • Set pressure cooker to cook on Pressure Cook mode at High Pressure.
  • Adust pressure cooking time to 12-15 minutes by pressing the [+] or [-] buttons. Choose time based on size of chicken pieces and also whether the meat is frozen. More time for larger pieces or pieces that are frozen.
  • Press [Start] or allow pressure cooker to start on its own, depending on your model.
  • When pressure cooking is finished, allow pot to Natural Release for at least 5 minutes before releasing the remaining pressure.

Notes

See recipe for Magic Flavor Dust.

Nutrition

Calories: 257kcal | Carbohydrates: 2g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 88mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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Ginger Cranberry Kale Salad with Honey Lemon Dressing

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Last updated on April 5th, 2022 at 08:49 am

Kale salad. Blah. Add some pumpkin seeds, cranberries, ginger, lemon, and honey, and you’ve got an exciting blend of flavor, sweetness, and spice!

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5 from 1 vote

Ginger Cranberry Kale Salad with Honey Lemon Dressing

Sweet and Spicy Ginger with Tart Dried Cranberries come together to make a zingy delicious salad!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American, Holiday, Mediterranean
Keyword: Budget-friendly, Gluten-free, Holiday, Wellness
Servings: 6
Calories: 145kcal
Author: Holly
Cost: $3

Equipment

  • Knife
  • Cutting Board
  • Jelly jar with lid
  • Large bowl

Ingredients

Salad

  • 1 bunch fresh kale chopped
  • ¼ cup crystallized ginger chopped fine
  • ¼ cup dried cranberries chopped fine
  • ¼ cup pepitas or green pumpkin seeds

Honey Lemon Dressing

  • 1 teaspoon honey
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon salt

Instructions

  • Mix kale, ginger, cranberries, and pepitas together in a large bowl.
  • In a half-pint jar, mix honey, lemon juice, olive oil, and salt. Place lid on top and shake well.
  • Pour dressing all over kale salad mixture and toss together thoroughly with tongs.
  • Serve immediately or refigerate for up to 2 hours before serving.

Nutrition

Calories: 145kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 107mg | Potassium: 138mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2165IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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Fresh Mushroom and Beef Stroganoff in the Instant Pot

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Fresh Mushroom and Beef Stroganoff in the Instant Pot

Rich and Creamy Beef Stroganoff is the perfect comfort food!
Prep Time30 minutes
Cook Time10 minutes
Pressure Cook Time6 minutes
Total Time46 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Comfort Food, Gluten-free options, Instant Pot
Servings: 8 people
Calories: 562kcal
Author: Holly
Cost: $10

Ingredients

  • 1.5 pounds ground beef ground turkey, chicken, or other ground meat optional
  • 1 cup onion, diced 1 medium onion equals about 1 cup diced
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 1 teaspoon caraway seeds
  • 6 cloves fresh garlic, minced can use frozen, jarred, or powdered garlic
  • 1 pound fresh button mushrooms, sliced
  • 16 ounces egg noodles Many noodles come in a 17.6 oz bag, which is also fine.
  • 1 quart low sodium chicken broth
  • 6 ounces dry vermouth or cream sherry, optional
  • 4 Tablespoons butter

To be added after pressure cooking

  • 1 ½ cups sour cream
  • ¼ cup dry vermouth or cream sherry, optional

Instructions

  • Turn Instant Pot on [Sauté]. Place ground beef in and break it up while browning it.
  • Add onion and salt, and stir together well.
  • Sprinkle in nutmeg and caraway seeds. Stir together, then add garlic.
  • Toss mushrooms in and stir together, sauteeing lightly.
  • Add noodles in the pot. Pour broth and vermouth over all. Place butter on top.
  • Place lid on Instant Pot and close.
  • Check to make sure Steam Release Valve is set to [Sealing].
  • Choose the [Pressure Cook] program.
  • Check to make sure Pressure Level is set to [High Pressure].
  • Consult instructions on package of noodles for recommended cook time. Cut the lowest time in half and round odd numbers down. This is the amount of time you will set the Instant Pot to cook under pressure. For example, if noodle package says 11-13 minutes, you would divide 11 in half, which gives you 5.5, and round down to a 5-minute pressure cook time.
    Press the [+] or [-] buttons to adjust the pressure cook time to 5 minutes.
  • When Instant Pot is finished cooking, Quick Release the pressure. Stay nearby while it is releasing and be prepared to quickly close the valve if any starchy liquid spews out. Do not panic or move the Instant Pot while it is under pressure.
  • When all the pressure has been released from the Instant Pot, the float valve will drop, indicating that it is safe to open the pot. Open the pot. Add sour cream and vermouth, if desired. Stir together well to incorporate all ingredients. Taste for seasoning.
  • Serve and enjoy!

Notes

Feel free to use or omit the wine in this dish or switch it out with a cooking sherry or red wine.
The recipe is gluten-free, except for the noodles, so use gluten-free noodles, zucchini noodles, spaghetti squash, potatoes, rice, or any other fodder for a great sauce instead of the regular egg noodles.

Nutrition

Calories: 562kcal | Carbohydrates: 49g | Protein: 23g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 125mg | Sodium: 465mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 3mg

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Kickin’ Cajun Seasoning

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Kickin’ Cajun Seasoning

Make this Cajun Seasoning at home without all the chemicals and fillers in pre-made versions.
Prep Time10 minutes
Total Time10 minutes
Course: Seasoning
Cuisine: Beans & Rice, Cajun
Keyword: Dairy-free, Gluten-free, No Fillers, Seasoning
Author: Holly

Equipment

  • Funnel
  • Empty spice container
  • Measuring spoons

Ingredients

  • 1 part onion powder
  • 1 part black pepper
  • 1 part dried leaf oregano
  • 1 part dried thyme
  • 1/2-1 part cayenne pepper Be careful measuring this ingredient. An adult should handle this one.
  • 2 parts garlic powder
  • 2 parts salt
  • 2½ parts paprika

Instructions

  • Place all ingredients together in an empty spice bottle.
  • Place the lid on tightly and shake to mix well.

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Egg Roll in a Bowl in the Instant Pot

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We love having this taste of Asia for dinner. It’s a great meal for kids to help out on, because there’s plenty of chopping.

If you don’t have lots of helpful hands, a food processor is great for making quick work of the cabbage and carrots.

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Egg Roll in a Bowl

Asian flavors come to life in this yummy one dish meal. Using convenient shredded cole slaw mix makes it super fast and easy!
Prep Time15 minutes
Cook Time10 minutes
Pressure Cooking Time0 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Asian
Keyword: Budget-friendly, Dairy-free, Gluten-free options, Keto, Low Carb, THM-S
Servings: 6
Calories: 232kcal
Author: Holly

Equipment

  • Electric Pressure Cooker
  • Food processor, optional

Ingredients

  • 1 lb ground meat (chicken, turkey, pork, or beef)
  • 2 lbs cabbage shredded (1 head)
  • 1 cup carrots shredded or julienned
  • 1 cup onion sliced in thin wedges (frenched)
  • 8 cloves garlic fresh, minced
  • 2 inches ginger fresh, minced
  • 2 tbsp peanut oil
  • ¼ cup soy sauce or coconut aminos
  • 1 teaspoon toasted sesame oil
  • 1 cup water

To Serve:

  • chili garlic sauce
  • soy sauce
  • toasted sesame oil
  • oyster sauce

Instructions

  • Turn Instant Pot on to [Sauté] function. Brown ground meat while breaking it into pieces.
  • Add peanut oil to stainless steel inner pot.
  • Add onion and sauté for one minute, then add garlic and ginger to pot and sauté for one more minute.
  • Next add shredded cabbage and carrots (or cole slaw mix) to the pot.
  • Give it all a quick stir to incorporate the flavors.
  • Drizzle soy sauce over the cabbage mixture.
  • Pour in water.
  • Check lid and make sure silicone seal is in place. Close lid of Instant Pot.
  • Set Steam Release Valve to [Sealing] position.
  • Press [Cancel] to turn off [Sauté] function.
  • Press [Pressure Cook] or [Manual] to select pressure cooking program.
  • Press [Pressure Level] or [Adjust] to switch pressure level to LOW pressure. If your machine only has one pressure level, that's ok, but I prefer cooking cabbage on low pressure, if possible.
  • Press [+] or [-] buttons to adjust pressure cooking time to 0 minutes. That's right, ZERO! (Don't worry, all your cooking with take place as the pot heats up, comes just to pressure, and then releases pressure.
  • Wait ten seconds for Instant Pot to beep and begin heating up. If your Instant Pot has a Start button, like the Ultra, go ahead and press [Start].
  • Because cabbage can be easily overcooked, you will want to Quick Release the pressure immediately after the timer shows 0 minutes and beeps indicating the pressure cooking time has ended.
    Keep your face and hands away from the pot and turn the Steam Release Valve to [Venting]. Hot steam will begin pouring out. When the float valve drops, open your pot.
  • Drizzle toasted sesame oil over the egg-roll-in-a-bowl. Stir to incorporate all the ingredients. Taste test and add more soy sauce, if needed.

Notes

Keto Version

To make this a yummy Keto meal, just use Coconut Oil instead of Peanut Oil, and leave out the carrots. Done!

Meal Prep Shortcuts

Use a food processor to speed up the slicing of cabbage and onions, shredding of carrots, and mincing of ginger and garlic. 
OR if you need quick and easy and don’t mind spending a little more and sacrificing just a touch on the texture of the finished cabbage, use pre-shredded Cole slaw mix.
You can also purchase ginger-garlic paste or separate pre-minced garlic and ginger. I prefer the taste of the fresh over these convenience items, but when time is short, it can be worth the sacrifice!
Finally, any ground meat (chicken, turkey, beef, pork) could be used here in place of cooked, diced chicken. Just brown it in the pot before proceeding with the rest of the sautéing.

Nutrition

Calories: 232kcal | Carbohydrates: 16g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 641mg | Potassium: 839mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3712IU | Vitamin C: 60mg | Calcium: 87mg | Iron: 2mg

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Creamy Tomato Basil Soup in the Instant Pot

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What could be better than savory and creamy hot soup on a cold day? Creamy Tomato Basil Soup with a grilled cheese sandwich is comfort food at its finest!

This is not the canned soup you heated up as a kid. But it is easy to make with ingredients you probably have on hand. And the kids can help!

All you need is an Instant Pot and a blender! And you could even make this on the stove using the same ingredients.

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5 from 1 vote

Creamy Tomato Basil Soup in the Instant Pot

A mouth-watering restaurant soup that you can easily make at home for a fraction of the cost. Comfort food at its finest. Real food ingredients. Super simple to make.
Prep Time20 minutes
Cook Time15 minutes
Pressure Cooking Time5 minutes
Total Time40 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Dairy-Free Options, Gluten-free, Kid-Friendly, Low Carb, THM-S, Wellness
Servings: 6
Calories: 303kcal
Author: Holly
Cost: $5

Ingredients

  • 4 tablespoons butter
  • 1 onion, medium-sized roughly diced (or about 1 cup)
  • 1 teaspoon salt use less if your broth is salty
  • 1-2 stalks celery roughly chopped (1/2 to 3/4 cup)
  • 1-2 carrots roughly chopped (1/2 to 3/4 cup)
  • 4-8 cloves garlic roughly chopped
  • 1 quart chicken broth or vegetable broth low or no sodium
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes Italian diced tomatoes with garlic, basil, and oregano are yummy, but not essential
  • 1 tablespoon dried basil or 2-3 tablespoons chopped fresh basil or 3 tablespoons prepared pesto
  • 2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
  • 1 tablespoon Worcestershire sauce Optional; adds umami flavor.
  • 1-2 cups cream could also use half & half, milk, or coconut cream or coconut milk

Instructions

  • Turn Instant Pot On to [Sauté].
  • When pot is preheated, add butter.
  • Add chopped onion, celery, and carrots. Add one teaspoon salt. Sauté for 1-2 minutes.
  • Stir in chopped garlic. Sauté for another minute.
  • Pour in broth and tomatoes. Add basil, oregano, and worcestershire. Stir together.
  • Place lid on Instant Pot. Check Steam Release Valve to make sure it's set on [Sealing].
  • Select the [Pressure Cook] or [Manual] or [Soup] program. Make sure the pressure level is set to [High] pressure, if your pressure cooker has multiple pressure levels.
  • Set pressure cooking time to 5 minutes by pressing the [+] or [-] buttons or turning the dial to 5 minutes. Wait for your Instant Pot to beep or press [Start] if your machine has a [Start] button.
  • Pressure cooker will heat up, come up to pressure, and begin counting down the pressure cooking time. Once it hits zero, you can either quick release the pressure, or let it naturally release pressure as the temperature inside the pot cools down. This soup is improved by sitting awhile, so it can be made a day or two ahead, early in the day, or whenever is convenient for you.
  • Using an immersion blender or a regular blender in batches, blend the soup thoroughly.
  • Pour soup back in the Instant Pot and add cream. Heat gently on [Sauté] mode, if necessary. Stir and taste for seasoning. Add salt if necessary. Enjoy!

Nutrition

Calories: 303kcal | Carbohydrates: 20g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 735mg | Potassium: 798mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2891IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 4mg

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Abraham’s Spicy Bacon Deviled Eggs

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Last updated on April 3rd, 2021 at 03:43 pm

Bring these spicy and savory deviled eggs to your next party or gathering!

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5 from 1 vote

Abraham’s Spicy Bacon Deviled Eggs

Bacon and jalapeños kick deviled eggs up a few notches!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Gluten-free, Keto, Low Carb
Servings: 12
Author: Holly

Ingredients

  • 12 eggs, hard-cooked
  • 1/3 cup mayonnaise use generous measure–rounded, not scraped flat
  • 1 teaspoon prepared mustard any variety
  • 1 teaspoon vinegar any variety
  • 1 teaspoon jalapeño juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1 1/2 tablespoons bacon pieces finely chopped, divided use
  • 1 1/2 tablespoons jarred jalapeños finely chopped, divided use

Instructions

  • Hard-cook the eggs. For Instant Pot instructions, click here.
  • Peel the hard-boiled eggs. Rinse each one, making sure they are free of peels. Lay on paper towel to dry.
  • Cut eggs in half lengthwise. Pop out yolks into a clean bowl. Mash yolks with a fork.
  • Place empty egg whites on a platter and set aside for filling momentarily.
  • Add mayonnaise, mustard, vinegar, and seasonings (onion powder, garlic powder, salt, and pepper) to egg yolks. Mash and stir well with a fork.
  • Add one tablespoon finely chopped bacon and one tablespoon finely chopped jalapeños to mixture and incorporate well. Reserve one half tablespoon of both jalepeño and bacon for garnish.
  • Taste carefully for seasoning. Add a dash of salt or vinegar if needed.
  • Transfer mixture to a quart size zip-top bag and seal.
  • Snip off bottom corner of the plastic bag and pipe filling into the reserverd egg whites.
  • Garnish with remaining half tablespoon each of jalepeño and bacon.

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Browned Butter Chicken Noodle Soup in the Instant Pot

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Nourishing and delicious, Chicken Noodle Soup is so simple to make, I often can’t believe it. I usually ask my older children to chop up an onion, carrots, and a few stalks of celery. 

One thing that makes this soup so easy is one of my favorite time-saving food prep steps! Every few weeks, I have my sweet hubby bring home 2 to 4 rotisserie chickens 🍗🍗🍗 from Sam’s or Costco.

The kids and I have a quick “chicken pickin’” session around the table when he gets home. We take all the meat off the bones, chop it up, put it in freezer bags and freeze the yummy chicken for quick meal prep in a soup like Chicken Noodle. 

Quick tip: Don’t forget to label your bags with a permanent marker, because it’s really hard to tell what exactly that frozen hunk is several weeks later. 😉

We also freeze the bones from these chickens, and pull them out to make Homemade Bone Broth in the Instant Pot, which we make at least once per week. It’s ridiculously easy and delicious as a base for so many soups, such as hearty Italian Sausage Lentil Soup and zesty Chicken Tortilla Soup.

Check out our video here of exactly how we make broth in the Instant Pot.

My favorite noodles for this soup are the Egg Spaetzle noodles found in the German food section at Aldi. They are the most delicious and budget-friendly egg noodles I’ve found and they hold up well and don’t get mushy in this soup.

My favorite noodles for soup

When you make this soup in the Instant Pot, you simply brown the butter—don’t skip this step— on the Sauté mode, add everything else, and let it start!

When it’s time to make the Chicken Noodle Soup on a stove top, all we have to do is lightly brown some butter, which gives the soup a deep caramel flavor.

Add the aromatic veggies and give them a little sauté. Then pour in the broth, noodles, and chicken and let it simmer until the noodles are cooked through. Don’t forget to taste test for salt. 

It’s so nice to be able to walk away from the pot and go for a walk or play a game with the kids or even clean up the kitchen before dinner’s ready!

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5 from 3 votes

Browned Butter Chicken Noodle Soup in the Instant Pot

This delicious and nourishing soup is true comfort food for the body and soul. One of its beauties is how simple it is to make!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Dairy-free, Dinner, Gluten-free, Gluten-free options, Kid-Friendly, Wellness
Servings: 8
Calories: 269kcal
Author: Holly
Cost: $8

Ingredients

  • 3 tablespoons butter Use olive oil or coconut oil for dairy-free. Ghee is also delicious.
  • 1 1/2 cups onion diced (1 large onion)
  • 1 1/2 cup celery diced (2-3 stalks and leaves)
  • 1 1/2 cup carrots sliced (2-3 whole carrots)
  • 2-3 cloves garlic minced OR 1 teaspoon garlic powder
  • 8 oz. egg noodles Gluten-free noodles or pasta can be substituted. Rice can also be used instead of noodles.
  • 4 cups chicken cooked and diced
  • 8 cups 64 oz. or 2 qts. chicken bone broth https://thecookingfamily.com/bone-broth-instant-pot/
  • Salt and black pepper to taste

Instructions

  • Turn Instant Pot to [Sauté] mode. Add butter to pot, allow to melt, foam up, subside, and just begin to brown. Watch it carefully or it could burn. As soon as butter starts to turn a caramel brown, add onions, carrots, and celery. Sauté veggies for one minute, then add garlic and sauté for one more minute. (Seriously, set a timer or count.)
  • Pour in one cup of the broth and scrape off any browned bits from the bottom of the pot.
  • Add egg noodles, then chicken, and pour broth over all. Submerge noodles into liquid.
  • Next, press [Cancel] to turn OFF Instant Pot from sautéing.
  • Check lid to make sure seal is seated well and all parts are in place.
  • Place lid on pot and turn until it locks in place. You can hear a beep when it is closed properly.
  • Turn Release Valve (black knob on top of machine) to [Sealing].
  • Set Program by pressing [Soup] (or [Pressure Cook] or [Manual]).
  • Set Pressure level to [High Pressure].
  • Adjust Time by pressing the [+] or [-] buttons to desired time.
    NOTE: Your desired cooking time is based on your noodles. Check the instructions on the bag. Find the number of minutes. Choose the lowest number and cut that in half. Round down if this number is a half. For example, if your noodles say boil 7-9 minutes, cut the 7 in half (3.5 minutes) round down to 3 minutes. Set your pressure cooking time to just 3 minutes.
  • Start your pressure cooker.
    For Newbies: If you have the DUO or the LUX, Pause for 10 seconds and the IP turns on automatically. To turn on the Ultra or the MAX, press Start. The Instant Pot will beep when it starts heating up. It should say ON in the display. The pot and soup are heating up and coming to pressure during this time. When it reaches pressure, the float valve (small silver or red circle on top) will sputter, and within a minute or two should pop up and stop sputtering. Next, the display should switch over to your cooking time and begin to count down. When it is finished cooking, it will beep.
  • Quick Release the Pressure:
    With noodles and pasta, you should Quick Release to stop the cooking process so your noodles don’t get overcooked. Carefully, keeping your hand to the side and your face back, turn Release Valve (black knob) to Venting. Hot steam will immediately begin shooting out like a steam locomotive. Your dog will bark and your children will shout! When the float valve drops, your pot is no longer under pressure and it can be safely opened.
    Noodles and Pasta are starchy foods, and sometimes starch can come spewing out of the Steam Release Valve. Should this happen to you, quickly and carefully close the valve. You can use your hand, a wooden spoon, or a towel. But be careful to reach around the side, not over the top of the valve where the liquid and steam are spewing from. Wait about 5 minutes and try again. You may end up having to release the steam in short, controlled spurts until the starch stops coming out.
  • Carefully taste for seasoning and add salt, if necessary.

Notes

NOTE: Your desired cooking time is based on your noodles. Check the instructions on the bag. Find the number of minutes. Choose the lowest number and cut that in half. Round down if this number is a half. For example, if your noodles say boil 7-9 minutes, cut the 7 in half (3.5 minutes) round down to 3 minutes. Set your pressure cooking time to just 3 minutes.

Nutrition

Serving: 2cups | Calories: 269kcal | Carbohydrates: 29g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 166mg | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4281IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg

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