Holly | The Cooking Family

Savory Egg Bites in the Instant Pot

June 25, 2020 by // by Holly Leave a Comment

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5 from 1 vote

Egg Bites in the Instant Pot

A yummy and quick breakfast that you can make ahead and take anywhere.

Prep Time10 mins

Cook Time13 mins

Pressure Cooking Time5 mins

Total Time28 mins

Course: Breakfast, Snack

Cuisine: American

Keyword: Budget-friendly, Gluten-free, Instant Pot, Keto, Kid-Friendly, Low Carb, Made from Scratch, Make-Ahead Breakfast

Servings:

Calories: 244kcal

Author: Holly

Equipment

Pressure Cooker
Silicone Egg Bite Molds or Muffin Cups that can fit in an Instant Pot
Blender

Ingredients

7 eggs
4 ounces cream cheese
4 ounces heavy cream
½ teaspoon salt
1 tablespoon mix-ins, such as crumbled bacon, shredded cheese, sauteéd veggies, caramelized onions, etc.

Instructions

Butter eggbite molds to keep the eggbites from sticking.
Add mix-ins to each egg cup.
Place eggs, cream cheese, cream, and salt into blender and blend until smooth.
Pour mixture evenly into prepared egg cups. If too foamy, allow to settle for a few minutes.
Place trivet and 1 to 1½ cups water in Instant Pot insert.
Set eggbite molds on top of trivet. The molds can be stacked, but for best results, make sure top mold is off-set and not covering lower mold. Alternatively, use a taller trivet for the second silicone mold.
Close lid of Instant Pot and make sure steam release valve is set to [Sealing].
Choose the Pressure Cook program and select [Egg] setting.
Adjust pressure level to [Low] pressure by pressing the Pressure Level button or selecting the Pressure Level on the dial.
Adjust pressure cooking time to 5 minutes by pressing [+] or [-] OR by selecting pressure cooking time with the knob and turning to select the desired time.
Press [Start] or wait for pot to beep and begin heating up.
When pressure cooking time is over, allow eggbites to naturally release for 3 minutes and then release remaining pressure while keeping hands and face away from steam.
Remove lid carefully, allowing steam to go away from your face and avoiding allowing condensation from the lid dripping onto eggbites.
Serve hot or refrigerate to enjoy later!

Nutrition

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Cream Eggs with Herbs in the Instant Pot

June 25, 2020 by // by Holly Leave a Comment

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Cream Eggs in the Instant Pot

Something different and a bit fancier for brunch. Sooo creamy and delicious!

Prep Time10 mins

Cook Time10 mins

Pressure Cooking Time3 mins

Total Time23 mins

Course: Breakfast, Breakfast for Dinner, Brunch

Cuisine: American, French

Keyword: Budget-friendly, Eggs, Gluten-free, Incredible Egg, Instant Pot, Keto, Low Carb, THM-S

Servings:

Calories: 148kcal

Author: Holly

Equipment

Pressure Cooker
Ramekins

Ingredients

1 egg
1½ tablespoons cream
1 smidge butter
1 sprinkle fresh herbs parsley, green onion, basil, etc.

Nutrition

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Meatloaf Bites with Awesome Sauce

June 18, 2020 by // by Holly 2 Comments

Last updated on May 2nd, 2022 at 08:09 am

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Meatloaf Bites with Awesome Sauce

Savory meatloaves in miniature. Fantastic flavor, and cooks in a fraction of the time of traditional meatloaf.

Prep Time20 mins

Cook Time10 mins

Pressure Cooking Time10 mins

Total Time40 mins

Course: Dinner, Main Course

Cuisine: American, Southern

Keyword: Dairy-free, Dinner, Made from Scratch

Servings:

Calories: 408kcal

Author: Holly

Equipment

Pressure Cooker
Food Processor
Knife
Cutting Board
Egg bite molds or ramekins or custard cups
Pressure Cooker Trivet

Ingredients

Dry Ingredients to Process First

3 oz. rolled oats
½ teaspoon Magic Flavor Dust See recipe on TheCookingFamily.com
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon chili powder
½ teaspoon dried thyme

Aromatic Vegetables to Process

¼ cup onion, rough chopped About half of one small onion equals about a quarter cup.
¼ cup carrot, rough chopped About half of one average carrot equals about a quarter cup.
¼ cup bell pepper, rough chopped About a quarter of one medium bell pepper equals about a quarter cup.
¼ cup celery, rough chopped About a half of one stalk of celery equals about a quarter cup.
4 cloves garlic

The Protein

8 oz. ground beef
8 oz. pork sausage or breakfast sausage
1 egg
¾ teaspoon salt
1 teaspoon liquid smoke

Awesome Sauce

⅓ cup ketchup
½ teaspoon ground cumin
few drops Worcestershire sauce
few drops hot sauce
few drops liquid smoke
2 teaspoons honey

Instructions

Process the dry ingredients

Measure oats, black pepper, cayenne pepper, Magic Flavor Dust, chili powder, and dried thyme into the bowl of a food processor. Process well until oats are ground and ingredients are well-combined. Place into a large mixing bowl.

Process the aromatic veggies.

Place onion, carrot, celery, bell pepper, and garlic into the bowl of the food processor. Pulse until all are finely chopped, but not puréed. Place in large mixing bowl with spice mixture.

Mix it all together.

Add ground beef, sausage, egg, liquid smoke, and salt to the mixing bowl with the spices and aromatics. Gently mix together well with hands.

Cook the meatloaf bites.

Prepare eggbite molds by spraying with cooking spray.
Using a small scoop or a spoon, place meatloaf mixture into eggbite molds and form the meatloaf bites.
Pour 1½ cups water into Instant Pot insert. Place trivet into pot. Place eggbite molds on top of trivet, stacking in an offset manner so the top loaves aren't sitting directly on top of the bottom ones.
Check the sealing ring placement and close the lid of the Instant Pot. Make sure the Steam Release valve is set to [Sealing].
Choose the [Pressure Cook] or [Manual] or [Meat/Stew] cooking program.
Set pressure level to [High] pressure, if your model has High and Low pressure options.
Set pressure cooking time to 10 minutes by pressing the [+] and [-] buttons.
Wait for Instant Pot to beep and start cooking, or press [Start] to begin the pressure cooking process.
When pressure cooking time ends, allow pot to Naturally Release for 5 minutes before releasing remaining pressure.

Awesome Sauce

Mix together all ingredients for the Awesome Sauce and brush on top of finished Meatloaf Bites or serve as a dipping sauce.

Nutrition

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Mac & Cheeeese in the Instant Pot

June 18, 2020 by // by Holly 1 Comment

Last updated on May 2nd, 2022 at 08:05 am

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5 from 1 vote

Mac & Cheeeese in the Instant Pot

This yummy crowd favorite only takes one dish when made in an electric pressure cooker.

Prep Time3 mins

Cook Time5 mins

Pressure Cooking Time5 mins

Total Time13 mins

Course: Dinner, Lunch, Side Dish

Cuisine: American, Comfort Food

Keyword: Comfort Food, Gluten-free options, Instant Pot, Kid-Friendly

Servings:

Calories: 464kcal

Author: Holly

Ingredients

16 ounces pasta any kind, can substitute gluten free
32 ounces water
1 teaspoon dry ground mustard
1 teaspoon Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
¾ teaspoon salt
1 tbsp butter
10 ounces sharp cheddar cheese shredded
8 ounces cream cheese softened

Instructions

Measure 32 ounces (1 quart) of water. Add ground mustard, Magic Flavor Dust, and salt to the water. Stir to dissolve.
Pour pasta into pressure cooker insert. Place pat of butter on pasta. Pour seasoned water over pasta. Stir and make sure all pasta is submerged under the water.
Check pressure cooker lid to make sure sealing ring is properly seated, and close lid. Make sure Steam Release Valve is set to [Sealing].
Set pressure cooking program to [Pressure Cook] or [Manual]. Make sure pressure level is set to [High] pressure, if your model has dual pressure options.
Set pressure cooking time to half the lowest recommended cooking time on your particular package of pasta. If the amount is a half number, round down.
For example, if the time on package says to boil for 9-11 minutes, cut 9 in half, which equals 4½. Then round down to 4 minutes.
Pause to wait for your Instant Pot to beep and start cooking or press [Start], depending on your model of pressure cooker.
While pasta is cooking, shred the cheddar cheese and soften the cream cheese by cutting into 8 pieces and microwaving for 30 seconds.
When pressure cooking time is finished, immediately Quick Release the pressure. If starchy liquid starts spewing from the valve, simply close the valve and proceed to do an intermittent steam release, also known as a controlled steam release.
After the float valve drops, open the pot and immediately drop the cream cheese in. Stir quickly to melt and incorporate the cream cheese. Then sprinkle the cheddar cheese over pasta and keep stirring rapidly until cheese melts and is well-incorporated.
Finish with fresh-cracked black pepper and grated parmesan cheese. Enjoy!

Nutrition

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Flourless Chocolate Mini-Cakes in the Instant Pot

June 11, 2020 by // by Holly 3 Comments

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5 from 1 vote

Flourless Chocolate Mini-Cakes in the Instant Pot

Rich and decadent, these mini-cakes are sure to hit your chocolate craving!

Prep Time10 mins

Cook Time10 mins

Pressure Cooking Time5 mins

Total Time25 mins

Course: Dessert

Cuisine: American

Keyword: Chocolate, Comfort Food, Gluten-free, Instant Pot, Made from Scratch

Servings:

Calories: 440kcal

Author: Holly

Equipment

Pressure Cooker
Oven-Safe Ramekins
Trivet for Pressure Cooker

Ingredients

½ cup butter or 1 stick butter or 4 oz. butter
1 cup semi-sweet chocolate chips I use 60% cocoa chocolate chips
1 cup powdered sugar
3 eggs
1 egg yolk
1 teaspoon vanilla extract
5 tablespoons cocoa powder
orange oil or raspberry extract, optional

Instructions

Prepare ramekins by spraying with non-stick spray or buttering the inside of the dishes.
Gently melt butter and chocolate chips in the microwave. Use 50% power for 1-minute increments, stirring in between. Do not hurry this step.
Once butter and chocolate are completely melted, stir in powdered sugar and cocoa until well-combined.
Mix in eggs, yolk, and vanilla, stirring until smooth. Add additional flavoring, if desired.
Spoon batter evenly into six prepared ramekins.
Add 1 cup water to Instant Pot insert.
Place ramekins on trivet in Instant Pot, stacking a second layer on top of the first.
Close lid of Instant Pot, and check steam release valve to make sure it is set to [Sealing].
Choose [Pressure Cook] or [Manual] program.
Select [Low] pressure if possible.
Adjust pressure cook time to 5 minutes by pressing the [+] or [-] buttons.
Instant Pot will heat up, come to pressure, count down the 5 minutes, and then beep. Being careful to keep hands and face away from hot steam, quick release the pressure by turning steam release valve to [Venting].
Once float valve has dropped, carefully open the Instant Pot, pointing the lid away from you. Use tongs and hot pads to carefully remove the hot ramekins. Invert mini-cakes on individual plates and serve. Enjoy with ice cream or whipped cream!

Nutrition

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Keto Zuppa Toscana in the Instant Pot

June 11, 2020 by // by Holly Leave a Comment

Last updated on March 30th, 2022 at 07:11 am

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Keto Zuppa Toscana

A Low-Carb version of a restaurant favorite. Creamy and delicious, this is such a comfort food that you won't even miss the carbs!

Prep Time20 mins

Cook Time19 mins

Pressure Cooking Time1 min

Total Time40 mins

Course: Dinner, Soup

Cuisine: Italian

Keyword: Budget-friendly, Comfort Food, Dinner, Fall, Gluten-free, Keto, Low Carb, THM-S

Servings:

Calories: 538kcal

Author: Holly

Equipment

Pressure Cooker

Ingredients

1 pound Italian Sausage, ground or links links may be used, but should be pre-cooked
1 tbsp olive oil
1 cup onion diced
8 cloves garlic minced, fresh
8 cups chicken broth low sodium
12 oz. kale frozen, chopped or fresh, chopped
12 oz. cauliflower florets frozen or fresh
1/2 cup bacon pieces cooked
1 cup heavy whipping cream
1 teaspoon red pepper flakes optional
1/2 to 1 teaspoon salt salt to taste

Instructions

Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
Pour chicken broth into pot. Add kale, cauliflower florets, and bacon to pot.
Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
Set Steam Release Valve to [Sealing] to pressure cook.
Set Instant Pot to [Pressure Cook] or [Manual] mode, in Low Pressure if available.
Adjust pressure cooking time to 1 minute under pressure by pressing the [+] or [-] buttons.
Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
Serve and enjoy!

Nutrition

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Zuppa Toscana in the Instant Pot

June 11, 2020 by // by Holly Leave a Comment

Last updated on March 29th, 2022 at 06:28 am

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Zuppa Toscana in the Instant Pot

A copycat version of a restaurant favorite. Creamy and delicious, this is such a comfort food that is super simple to make!

Prep Time20 mins

Cook Time19 mins

Pressure Cooking Time3 mins

Total Time43 mins

Course: Dinner, Soup

Cuisine: Italian

Keyword: Budget-friendly, Comfort Food, Dinner, Gluten-free

Servings:

Calories: 665kcal

Author: Holly

Equipment

Pressure Cooker

Ingredients

1 pound Italian Sausage, ground or links links may be used, but should be pre-cooked
1 tbsp olive oil optional, if meat is very lean
1 cup onion diced
8 cloves garlic minced, fresh
8 cups chicken broth low sodium
12 oz. kale frozen, chopped or fresh, chopped
2 lbs. potatoes sliced very thin
1/2 cup bacon pieces cooked
1 cup heavy whipping cream
1 teaspoon red pepper flakes optional
1/2 to 1 teaspoon salt salt to taste

Instructions

Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
Pour chicken broth into pot. Add kale, potato slices, and bacon to pot.
Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
Set Steam Release Valve to [Sealing] to pressure cook.
Set Instant Pot to [Pressure Cook] or [Manual] mode.
Adjust pressure cooking time to 3 minutes under pressure by pressing the [+] or [-] buttons.
Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
Serve and enjoy!

Nutrition

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Spicy Pinto Beans in the Instant Pot

June 3, 2020 by // by Holly Leave a Comment

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Spicy Pintos

Refried Beans get a kick in the pants with these flavorful pinto beans.

Course: Side Dish

Cuisine: Beans & Rice, Mexican, Tex-Mex

Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free

Servings:

Calories: 274kcal

Author: Holly

Ingredients

2 pounds pinto beans, dried
12 cups water
2 tbsp Magic Flavor Dust
1 tbsp oregano
1 tbsp fat or oil lard, bacon grease, olive oil, or coconut oil
1-2 tbsp jalapeños jarred
1-2 tbsp jalapeño liquid from jar

Instructions

Sort and rinse dried beans. Note: These can be cooked immediately, but even if you only have 20 minutes to soak them, the final product will be more consistent, with less of a chance of having any crunchy beans.
Place beans into the Instant Pot insert. Add water, Magic Flavor Dust, oregano, and oil or fat.
Check the seal and close the lid of the Instant Pot.
Make sure Steam Release Valve is set to [Sealing].
Set pressure cooking program to [Bean/Chili] or [Pressure Cook] or [Manual].
Make sure pressure level is set to High Pressure by pressing the [Pressure] button.
Adjust the cooking time to 35 minutes by pressing the [+] or [-] buttons.
When pressure cooking time is finished, allow pressure in pot to Naturally Release for at least 10-15 minutes before manually releasing remaining pressure.
When float valve drops, signaling that no pressure remains inside the pot, open it up with steam going away from your face.
Taste for seasoning and add salt, if necessary.
Remove and reserve one to two cups of cooking liquid.
Using a potato masher or immersion blender, carefully mash beans until they are your preferred consistency.
Remove a serving for the non-spicy people in your family and add finely chopped jalapeños and jalapeño liquid, stirring well.
Alternatively, these beans can be served as a soup or a side, like charro beans.
Leftovers freeze perfectly in a ziptop bag; freeze flat.

Nutrition

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Quick Carnitas in the Instant Pot

June 3, 2020 by // by Holly Leave a Comment

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Quick Carnitas

Savory, tender morsels of meat in a fraction of the time!

Course: Dinner, Main Course

Cuisine: Mexican, Taco Night, Tex-Mex

Keyword: Budget-friendly, Dairy-free, Instant Pot, Keto, Kid-Approved, Low Carb, THM-S

Servings:

Calories: 326kcal

Author: Holly

Ingredients

3 lbs pork butt steaks or beef chuck steaks
1 cup onion, sliced thin 1 medium onion equals about 1 cup sliced onion
10 cloves garlic can substitute jarred minced garlic or garlic powder
1 tablespoon oregano
1 tablespoon ground cumin
1 tablespoon coriander seeds can substitute 1 teaspoon ground coriander
2 teaspoons salt
1 tablespoon Magic Flavor Dust can substitute this for fresh onion and garlic, for ultra quick option.

Instructions

Place steaks into inner pot. Sprinkle onions, garlic, cumin, oregano, coriander, and salt over all the steaks.
Add one cup of water to Instant Pot.
Check the lid to make sure ring is securely in place and close the lid.
Make sure the steam release valve is set to [Sealing].
Set pressure cooking program to [Meat/Stew] or [Pressure Cook] or [Manual].
Set pressure level to High pressure by pressing the [Pressure] button.
Adjust the pressure cooking time to 20 minutes by pressing the [+] or [-] buttons.
Wait for the Instant Pot to beep and turn on or press [Start] to turn it on, depending on your pressure cooker model.
Once Instant Pot reaches pressure, cooks for 20 minutes and then beeps indicating pressure cooking time is finished, allow the meat to Naturally Release pressure for at least 10 minutes before manually releasing remaining pressure. At this point, you can safely leave the meat in the pot for up to 10 hours on the Keep Warm setting.
Pull steaks out and place them on a cutting board. Remove bones and excess fat. Chop up meat and place in a serving dish.
Serve in tacos, tostadas, burrito bowls, on a salad, or with the broth over rice. We love serving with all the fixin's–diced tomatoes, cilantro, salsa, sour cream, cheese, etc.

Nutrition

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Magic Flavor Dust

May 28, 2020 by // by Holly 3 Comments

Last updated on August 5th, 2020 at 11:19 pm

You can speed up dinner prep exponentially by keeping a batch of our pre-mixed seasonings on hand. You’ll save money, too!

We use this “house” seasoning on practically everything but dessert! While cooking, sprinkle it on sautéed veggies, meat, soups, and dried beans. It adds so much flavor to everything, and you only have to reach for one jar, instead of 4! It is Magic!

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5 from 1 vote

Magic Flavor Dust

Use this basic seasoning to easily add lots of flavor to meats, veggies, and dips. It is Magic!

Prep Time5 mins

Course: Seasoning

Keyword: Budget-friendly, Dairy-free, Gluten-free, No Fillers, Seasoning

Author: Holly

Equipment

Funnel
Empty spice container

Ingredients

2 parts garlic powder
2 parts onion powder
1 part salt
1 part ground black pepper

Instructions

Measure all parts through a funnel and into empty spice container.
Close lid and shake thoroughly.
Use to season meats, veggies, sauces, soups, and dips.

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Bacon Cheddar Mashed Potatoes

May 28, 2020 by // by Holly Leave a Comment

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 mins

Pressure Cooking Time12 mins

Total Time22 mins

Course: Dinner, Side Dish

Cuisine: American, Comfort Food

Keyword: Budget-friendly, Dinner, Gluten-free

Servings:

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

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Rosemary Garlic Chicken

May 28, 2020 by // by Holly 2 Comments

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 mins

Total Time10 mins

Course: Dinner

Cuisine: American

Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Keto, Paleo, THM-S

Servings:

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

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Ginger Cranberry Kale Salad with Honey Lemon Dressing

May 21, 2020 by // by Holly Leave a Comment

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 mins

Total Time10 mins

Course: Salad

Cuisine: American, Holiday, Mediterranean

Keyword: Budget-friendly, Gluten-free, Holiday, Wellness

Servings:

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

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Fresh Mushroom and Beef Stroganoff in the Instant Pot

May 21, 2020 by // by Holly Leave a Comment

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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 mins

Cook Time10 mins

Pressure Cook Time6 mins

Total Time46 mins

Course: Dinner, Main Course

Cuisine: American

Keyword: Comfort Food, Gluten-free options, Instant Pot

Servings: 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

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Kickin’ Cajun Seasoning

May 7, 2020 by // by Holly Leave a Comment

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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 mins

Total Time10 mins

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.

Kickin’ Cajun SeasoningRead More

Egg Roll in a Bowl in the Instant Pot

April 30, 2020 by // by Holly Leave a Comment

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 mins

Cook Time10 mins

Pressure Cooking Time0 mins

Total Time25 mins

Course: Dinner, Main Course

Cuisine: Asian

Keyword: Budget-friendly, Dairy-free, Gluten-free options, Keto, Low Carb, THM-S

Servings:

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

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Creamy Tomato Basil Soup in the Instant Pot

April 4, 2020 by // by Holly Leave a Comment

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 mins

Cook Time15 mins

Pressure Cooking Time5 mins

Total Time40 mins

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: Budget-friendly, Comfort Food, Dairy-Free Options, Gluten-free, Kid-Friendly, Low Carb, THM-S, Wellness

Servings:

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

Creamy Tomato Basil Soup in the Instant PotRead More

Abraham’s Spicy Bacon Deviled Eggs

April 2, 2020 by // by Holly 1 Comment

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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Abraham’s Spicy Bacon Deviled Eggs

Bacon and jalapeños kick deviled eggs up a few notches!

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Appetizer, Snack

Cuisine: American

Keyword: Budget-friendly, Comfort Food, Gluten-free, Keto, Low Carb

Servings:

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.

Abraham’s Spicy Bacon Deviled EggsRead More

Browned Butter Chicken Noodle Soup in the Instant Pot

January 23, 2020 by // by Holly 2 Comments

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.

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 2 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 mins

Cook Time15 mins

Total Time35 mins

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:

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

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Super-Simple Steel Cut Oats in the Instant Pot

August 10, 2019 by // by Holly Leave a Comment

Last updated on December 30th, 2021 at 10:16 pm

Ah, oatmeal; the staple hot breakfast for so many of us. Who can forget that old dude with white hair and a grim smile, a smile that says “you’re about to eat a blob of mush, and you’ll LIKE it, kid!” Even worse was the Instant Oatmeal in the microwave.

But then…I found out about Steel Cut Oats. I haven’t had a bite of the mushy stuff in ages.

Steel Cut Oats make a fantastic breakfast because oats are high in protein and fiber. They don’t spike your blood sugar like other starchy breakfasts can. I love the texture of steel cut oats over regular old-fashioned rolled oats because they are chewy, and the oats have form and structure and don’t feel mushy.

The only problem: They take forever to cook on the stovetop!

When my family first started eating steel cut oats, we would stand watch over the stove, stirring and stirring and stirring them for about 30 minutes, making sure the pot didn’t boil over and the oats didn’t stick to the bottom.

Enter the Instant Pot. GAME CHANGER!

We just throw them in, add water and oil, and press Start. Then we walk away and come back to perfectly cooked Steel Cut Oats in about 20-25 minutes. I love that we can be getting ready for our day while they are practically cooking themselves!

Also, I have discovered that steel cut oats re-heat perfectly! So that means you can have breakfast ready for the week or even cook and freeze the portions in baggies or jars to have a quick breakfast at hand anytime.

Here is how we make a batch of steel cut oats:

Pressure Cook for 10 minutes at High Pressure, then Natural Release for 5 to 10 minutes
Water Ratio: 1 part steel cut oats to 1 2/3 parts water. This is how you can adapt the size of your batch of oatmeal. Any container can be your measuring device. Just use the same one for both the oats and the water.
Add 1 teaspoon of oil per cup of oats to prevent foaming.

Ingredients for a huge batch:

1 tablespoon coconut oil, ghee, or butter
1 30oz. container of Steel Cut Oats. I buy these from Aldi for about $2.99. If you prefer to measure, this is about 5 cups of oats.
1 2/3 empty oatmeal canisters of water. I use the empty canister to measure the water, then pitch it—no extra measuring devices needed!
1/4 teaspoon salt

Ingredients for a smaller batch:

1 teaspoon coconut oil, ghee, or butter
1 cup of Steel Cut Oats
1 2/3 cups of water
1 pinch of salt

Instructions:

Turn Instant Pot ON by pressing [Sauté].
Add oil, ghee, or butter to Instant Pot and allow to melt on the bottom to help prevent sticking.
Pour in steel cut oats.
Measure water into pot.
Check the Instant Pot to make sure the sealing ring and other parts are in place and close the lid.
Turn steam release valve to [Sealing] position.
Turn Instant Pot OFF by pressing [Cancel/Keep Warm] Button.
Set cooking program. [Pressure Cook], [Manual], or [Porridge] will all work well.
Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
Set pressure cooking time to 10 minutes by pressing the [+] or [-] button.
Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model, such as Ultra or Max, that has a Start button.
Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking for 10 minutes.
Allow pot to Natural Release for 5 minutes before manually releasing the remaining pressure from the pot.
Open the Instant Pot and add salt.
You will notice that there is a lot of liquid at the top, and the bottom of the pot has very thick oatmeal. This is normal. Stir the oatmeal well, scraping the bottom and mixing in the liquid from the top.
Serve oatmeal with any toppings you like. We enjoy getting creative by adding nuts, dried fruit, peanut butter, cocoa, bananas, blueberries, honey, maple syrup, brown sugar, and milk or cream.

Notes:

If you like your oatmeal thinner, add more water before cooking.

IMPORTANT: Remember that the water doesn’t evaporate when pressure cooking as it does when you are cooking on the stovetop, so the recipe on the package of oats will call for lots more water than needed in the pressure cooker. Ignore the stove top instructions on the package.

Starchy foods like oatmeal tend to foam in the pressure cooker. Adding oil helps to keep foaming to a minimum. Don’t skip this ingredient.

Tip: The night before, place oats, water, and oil in Instant Pot and set timer to Delay cooking until 45 minutes to an hour before you want breakfast. Your oatmeal will be ready and waiting for you when you and your family wake up!

Print Recipe

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Super Simple Steel Cut Oats in the Instant Pot

Hot and Hearty Steel Cut Oats made easy in the Instant Pot

Prep Time3 mins

Pressure Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Keyword: Budget-friendly, Dairy-free, Gluten-free, Kid-Friendly, Make-Ahead Breakfast, THM-E

Servings:

Calories: 163kcal

Author: Holly

Cost: $0.60

Equipment

Pressure Cooker

Ingredients

1 teaspoon coconut oil, ghee, or butter Use your preferred oil or fat
1 cup steel cut oats
1 2/3 cups water
1 pinch salt

Instructions

Turn Instant Pot ON by pressing [Sauté].
Add oil, ghee, or butter to Instant Pot and allow to melt on the bottom to help prevent sticking.
Pour in steel cut oats.
Measure water into pot.
Check the Instant Pot to make sure the sealing ring and other parts are in place and close the lid.
Turn steam release valve to [Sealing] position.
Turn Instant Pot OFF by pressing [Cancel/Keep Warm] Button.
Set cooking program. [Pressure Cook], [Manual], or [Porridge] will all work well.
Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
Set pressure cooking time to 10 minutes by pressing the [+] or [-] button.
Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model, such as Ultra or Max, that has a Start button.
Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking for 10 minutes.
Allow pot to Natural Release for 5 minutes before manually releasing the remaining pressure from the pot.
Open the Instant Pot and add salt. You will notice that there is a lot of liquid at the top, and the bottom of the pot has very thick oatmeal. This is normal. Stir the oatmeal well, scraping the bottom and mixing in the liquid from the top.
Serve oatmeal with any toppings you like. We enjoy getting creative by adding nuts, dried fruit, peanut butter, cocoa, bananas, blueberries, honey, maple syrup, brown sugar, and milk or cream.

Notes

If you like your oatmeal thinner, add more water before cooking.

IMPORTANT: Remember that the water doesn’t evaporate when pressure cooking as it does when you are cooking on the stovetop, so the recipe on the package of oats will call for lots more water than needed in the pressure cooker. Ignore the stove top instructions on the package.

Starchy foods like oatmeal tend to foam in the pressure cooker. Adding oil helps to keep foaming to a minimum, so don’t skip this ingredient.

Tip: The night before, place oats, water, and oil in Instant Pot and set timer to Delay cooking until 45 minutes to an hour before you want breakfast. Your oatmeal will be ready and waiting for you when you and your family wake up!

Nutrition

Super-Simple Steel Cut Oats in the Instant PotRead More