WorldRecipes

I love a good rotisserie chicken. I mean, I really love a good rotisserie chicken.

It’s so versatile, and has so many uses. It’s great on its own with a few roasted veggies and it’s great with pastas and soups as a fill in. But more importantly, they are so perfect with nachos and quesadillas during the wee hours of the night.
Or wait. Am I the only one making leftover rotisserie chicken nachos at 10PM?
I hope not.
But nonetheless, I am now sharing an effortless Instant Pot rotisserie chicken recipe! It’s made in the IP completely from start to finish – with a quick sear on both sides for that beautiful golden brown color before it sits in that IP for 28 minutes. Boom. Done.

Just let it release naturally as you prep your sides for dinner.

Oh and when I say dinner, I really mean nachos.

yield: 6 SERVINGS

prep time: 45 MINUTES

cook time: 40 MINUTES

total time: 1 HOUR 25 MINUTES

INGREDIENTS:

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 (4-pound) whole roasting chicken
1 lemon, halved
2 tablespoons canola oil
1 cup chicken stock

DIRECTIONS:

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.
Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon.
Set 6-qt Instant Pot® to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside.
Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes.
Serve immediately.

link recipes from https://damndelicious.net/2019/01/15/instant-pot-rotisserie-chicken/

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!!!

I’m having a love affair with my Instant pot these past few months. Check out all these amazing Instant Pot Recipes

It took a while to get going ( I mean, mine was still in the original packaging for at least 2 months after purchase). But, once I realized the convenience, there is no stopping.

My favorite part of a fried rice in an instant pot is that it does not require cooked, cooled leftover rice. No planning needed!

I’m all set to make chicken fried rice when the craving hits or in need a quick fix for school lunch box. An absolutely perfect side dish for all your favorite Chinese dishes or just a simple meal in itself.

Instant Pot Shrimp Pasta with Tomato Cream Sauce – delicious instant pot pasta recipe that is ready in under 30 minutes

Why Instapot chicken fried rice?

Instant pot was a game changer. I began with cooking white rice and slowly exploring more variations like this Instant Pot cilantro Lime Rice. So simple and is a great base for all your Mexican meals.

Ever since, I have been putting my instant pot to good use. Chicken makes it’s appearance at least three nights a week in our home. So, chicken fried rice instant pot was a no brainer. My favorite part is that you don’t have to depend on leftover rice to enjoy hot pressure cooker chicken fried rice whenever your craving hits.

It is so convent that it is perfect for weekday meals and a balanced one as well <— carbs, protein and veggies, all in one.

Wanna another reason? If I haven’t sold this recipe to you already:) Leftovers make great lunch box for next day. Click here for more lunch box ideas.

Instant Pot Pasta with Chicken Meat Sauce <—- Another delicious Instant Pot dinner recipe

How to make chicken fried rice in instant pot?

Step-1 : Heat oil in instant pot, scramble eggs and transfer

Step-2: If using frozen peas, add frozen peas in the now empty pot and cook for about a minute until thawed. Transfer

Step-3: Add a touch more oil, saute chicken, then onion and garlic.

Step-4: Add rinsed and drained rice, saute for about 20 seconds.

Step-5: Stir in chicken stock and chopped carrots.

Step-6: Cook —> There are two different methods given. Scroll below for more details.

Step-7: Stir in soy sauce, toasted sesame oil, ground black pepper, scrambled eggs and peas.

Instant pot fried rice for the win!
How to make non-mushy chicken fried rice in Instant pot?

It totally depends on your rice, yes! Many, many readers have had huge success with this recipe and there are a few who have had mushy rice. Reason? it depends on the basmati rice you are using. Not all brands, packages of rice are the same though they all say basmati rice in the package —> Some need more water and some less. Some need more cooking time and some less.

How do we solve this? I came up with two different cooking methods for you (you are welcome!). So, which 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.

Another important note for cooking rice in instant pot —–> It depends on the size of your Instant pot.

I tried making this recipe in a 3-quart Instant pot and a 8-quart Instant Pot. Result? Fried rice in 8-quart was much more firmer that the 3-quart. So, if you a own a larger Instant Pot, then use that for firmer rice.
Few notes on making this instant pot chicken fried rice recipe:
Rinse rice in a strainer and let it hang out for couple of minutes to drain as much water as possible. This step is important to not only wash the rice, as well as remove excess starch <— less mushier rice
Do not double the recipe. It’s just too much to work with and makes the rice overcooked in the process.
I used 1 cup of 33% less sodium chicken stock and the salt was perfect along with soy sauce. But, if you have regular sodium chicken stock, then I’d suggest using 3/4 cup stock + 1/4 cup water.

Check out the shrimp version of this chicken fried rice —-> Instant Pot Shrimp Fried Rice

Can I make Instant pot Chicken Fried Rice with Brown Rice?

One of my reader made it with great success. Here is how she made it:

Followed cooking Method #1 AND doubled the recipe (she used the Duo Plus 8 qt and the rice setting was 12 minutes as well).

“The recipe came out PERFECT. I added a level teaspoon of pepper (for the original recipe, I would do 1/2 a teaspoon) and an additional teaspoon or two of soy sauce. Tasted it, and it really is just perfect!”

I love you guys!!!

Instant Pot Pasta with Chicken Meat Sauce <—– Delicious Instant pot pasta recipe made with ground chicken

More Instant pot weeknight meal favorites:

Instant Pot Chicken Parmesan Pasta – All the flavors of classic chicken parmesan made into a one pot, comforting meal.

Instant Pot Shrimp Fried Rice – Chinese take-out right in your Instant pot. Packed with chunks of succulent tender shrimp, scrambled eggs, carrots and peas, this Instant pot shrimp fried rice is easier and healthier.

Instant Pot No-Cream Pasta with Tomato Cream Sauce – So creamy, so rich, so amazing yet so much healthier Instant pot no-cream pasta with tomato cream sauce. You will never miss the cream!

Instant Pot Thai Curry Soup with Shrimp and Sweet Potato – It is the perfect cozy, comforting soup anytime!!! Loaded with shrimp, spinach and sweet potato, this Instant pot Thai curry soup is quick and easy.

Baked Barbecue Chicken Meatballs with Avocado – Incredible chicken meatballs baked in muffin tin!! Moist, saucy, easy and delicious baked barbecue chicken meatballs with avocado are easy enough for weeknight dinner and great for meal prep.

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!!!

Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Main Course
Cuisine: Chinese
Servings: 4

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

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.
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.
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).
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.
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.
Some readers have suggested that doubling the recipe results in slightly overcooked rice. So, I'd suggest using the recipe as is.
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.

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.

link recipes from https://www.kitchenathoskins.com/2018/05/22/instant-pot-chicken-fried-rice/

Instant Pot Tuscan Chicken Pasta

Instant Pot Tuscan Chicken Pasta is very easy to make, creamy and delicious with perfect juicy chicken, sun-dried tomatoes and spinach.

We love making easy and delicious pasta in the Instant Pot, like our popular Chicken Pot Pie Pasta, IP Pizza Pasta, and the cheesy Pressure Cooker Cheeseburger Macaroni.

Instant Pot Tuscan Chicken Pasta is one of my favorites takes on the Italian classic dish. This recipe is very easy to make. I love that you only have to dirty your pressure cooker and the end result is a very creamy and cheesy pasta with sun-dried tomatoes, chicken and spinach.

After you cook the pasta it may look a little runny, don’t worry, you need all that liquid to create the amazingly creamy sauce. I like to use a mix of cream cheese and Parmesan cheese because it combines the most amazing texture and flavor. The secret ingredient that I am also sharing with you, is adding evaporated milk to the pot. As a result, the pasta turns out perfectly cheesy, rich and very creamy.

The sun-dried tomatoes add a bit of chewiness and tartness, while the spinach adds some freshness and a pop of color. Such a hearty and delicious dinner!

Instant Pot Tuscan Chicken Pasta Recipe Tips:
Preferably use organic chicken for this meal.
Also, you can use chicken breast meat or boneless/skinless chicken thighs meat.
You don’t have to pre-cook the pasta for this recipe, you add the uncooked pasta to the pot and cook for 4 minutes.
In addition, you can make this dish with turkey as well, the cooking time will still be the same if you use the same amount of the other ingredients listed in the recipe.
For a spicier kick, add red pepper flakes.
If desired, use add some basil. Use about 1 tsp dried or fresh basil.
You can also add 1 cup of shredded mozzarella or provolone cheese at the end.
For a vegetarian version, skip the chicken.
Similarly, this meal can be made with other types of pasta, I like to use large shells or fusilli pasta.
Instant Pot – I have the 6 quarts one. It makes weeknight meals so much easier.
How Long Do You Cook Pasta In The Instant Pot?

Pasta is cooked in an Instant Pot or other electric pressure cookers, usually between 4-6 minutes, depending on the recipe and type of pasta. Most of the time followed by a Quick Pressure Release.
Substitutes For This Tuscan Chicken Pasta Recipe
You can use frozen-thawed and drained spinach instead of fresh.
Also, light cream cheese will work in place of regular if preferred.
Garlic powder could replace fresh, I’d go with about 3/4 tsp.

How To Make Tuscan Chicken Pasta In The Slow Cooker?

Making this delicious pasta in the slow cooker is a great alternative. We have the Crockpot version of this recipe in this link.
How Do You Reheat This Dish On The Stove?

Usually, when refrigerated the sauce will thicken because the pasta will also absorb the liquid. To reheat, add pasta to a medium-large saucepan over medium heat and add 1/2 to 1 cup of milk. Start with 1/2 cup, stir to combine and if needed add more, until you achieve the desired sauce consistency. You can also add cream instead of milk, or chicken broth.
What Seasoning Can You Use For The Chicken?

Chicken doesn’t have to be bland if you take a few minutes to mix these dried herbs and sauté the chicken you will end up with a very flavorful Instant Pot Tuscan Chicken Pasta dish! Here are the herbs that I used:
Garlic Powder and Onion Powder
Oregano
Paprika
Cayenne Pepper Powder or Red Pepper Flakes – if you want to add a spicier kick.
Dried Rosemary and Dried Thyme

Author: Catalina CastravetServes: 4 servings
Prep time: 10 minutesCook time: 20 minutesTotal time: 30 mins

Ingredients

Chicken:
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons olive oil
2 regular boneless (skinless chicken breasts (or 4 smaller ones))

Pasta:
1 tablespoon olive oil
1 small onion (chopped)
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 cup sun dried tomatoes (drained and roughly chopped)
2 cups chicken broth (water or veggie broth)
1 cup evaporated canned milk
3 cups shell pasta
8 ounces cream cheese (room temperature)
1 1/2 cups parmesan (grated)
4-5 cups fresh spinach

Instructions
Add salt, pepper, dried rosemary, dried thyme, dried oregano, paprika, garlic powder and onion powder to a large shallow bowl and stir to combine.
Set Instant Pot to Sauté. Once the IP is hot, add the oil.
Toss chicken in the seasoning mix to coat on both sides and add to the hot oil.
Cook on both sides for 2-3 minutes until golden brown. Remove from pot and set aside on a plate, cover with aluminum foil to keep it warm.
If needed add 1 tablespoon of oil to the pot still in Sauté mode.
Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
Add Italian seasoning and chopped sun dried tomatoes, stir to combine.
Add chicken broth and using a wooden spoon, scrape well the bottom of the pot, trying to remove any bits that stuck to it.
Add the pasta and evaporated milk. Stir gently and top with the chicken breasts.
Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 4 minutes on High Pressure.
Once Instant Pot beeps to show that it's done, do a quick release, by changing the position of the valve to Vent. Carefully remove cover.
Remove chicken from pot, and set aside on a cutting board. Cover with foil.
Select Sauté mode and add the cubed cream cheese. Gently stir to combine for 1 minute.
Add the parmesan cheese and gently stir to combine for 1 minute.
Add the spinach and stir to combine.

Turn off the pressure cooker.
Cut the chicken into cubes and add to the pot, gently give everything a final stir.
Serve immediately garnished with parmesan cheese.

link recipes from https://sweetandsavorymeals.com/instant-pot-tuscan-chicken-pasta/

Instant Pot Creamy Lemon Chicken Breasts

Instant Pot creamy lemon chicken breasts get dinner on the table in under 30 minutes! Juicy chicken breasts are smothered in a creamy lemon parmesan cream sauce. Low carb and gluten-free.

After sharing SEVEN Instant Pot Chicken Breast Recipes on the blog last month and showing you how you can assemble them ahead and freeze (hello…perfect for when chicken breasts go on sale!), I’m working my way through them to show you the finished product.

Now as a family, we have tended to stay away from cream sauce chicken recipes, mostly because they seem to take so long. Thank you Instant Pot, because this recipe is not only simple, but gets dinner on the table in under 30 minutes!

NEW: looking for Instant Pot Chicken Breast Recipes? Check this post out!

How to make this recipe ahead and freeze it

Chicken breast freezer packs are a staple in my freezer and are an absolute lifesaver during busy weeks! Here’s how you can turn this creamy lemon chicken breast recipe into a freezer pack:
Assemble the boneless skinless chicken breasts, spices, garlic and chicken stock in a gallon-sized freezer bag.
Squeeze out as much air as possible.
Freeze flat for up to 3 months.

So incredibly simple! When you’re ready to cook, you will need to thaw completely before placing everything in the Instant Pot and pressure cooking for 8 minutes.

Wait, what about the lemon garlic cream sauce?

The lemon garlic cream magic happens after the chicken is cooked!
Remove the chicken breasts from the Instant Pot
Select the sautee function and simmer your cooking liquid for 7-8 minutes until reduced to roughly 1/3 of a cup
Add in some parmesan cheese, fresh lemon juice, and heavy cream. Stir until heated through and then remove from the Instant Pot

You slice the chicken and add it back to the pot to get it nice and hot or serve as is and spoon the sauce over top. So so so yummy!

What to serve with this Instant Pot creamy lemon chicken?

I have a ton of ideas for ya!
steamed broccoli
Parmesan Roasted Snap Peas
Parmesan Mashed Cauliflower
this 10 minute Spiralized Cucumber Salad
rice or cauliflower rice
roasted potatoes or these cute Herb and Garlic Potato Stacks

Tips and Equipment for this recipe:
I used my 6 quart Instant Pot; this recipe has not been tested in an 8 quart or mini
make sure you use heavy duty freezer bags

if you are going to make freezer packs
you can swap for boneless skinless chicken thighs but will need to adjust cook time to 10 minutes
I have not tested cooking these from frozen however it may be possible
Looking for more chicken breast recipes? Check out these 7 Chicken Marinade Recipes You Can Freeze, and this sequel with 7 (more) Freezer Friendly Chicken Breast Marinades. And of course, the

Course: Dinner
Cuisine: Instant Pot
Calories: 271kcal
Servings: 4
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

2 boneless skinless chicken breasts roughly 1 lb
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
4 cloves garlic minced
1 cup chicken stock

AFTER REDUCING SAUCE:
2 tablespoons lemon juice
1/4 cup parmesan cheese freshly grated
3/4 cup heavy cream aka: whipping cream for Canadians

Instructions

Combine all ingredients in a 6 quart Instant Pot (unless listed as 'after reducing sauce').
Cook on high pressure for 8 minutes (for average 7 oz chicken breasts). Release the pressure when the Instant Pot beeps (quick pressure release).
Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you reduce the sauce.
Reduce the sauce: select 'sautee' on the Instant Pot, and simmer, stirring occasionally, for 7-10 minutes.
When roughly 1/3 of a cup of the sauce remains (and you start to see the bottom of the IP as you stir), stir in the parmesan cheese, cream, and lemon (for the lemon garlic chicken only). Stir until cheese is melted and sauce is heated through (but not boiling), and remove the pot from the Instant Pot base using oven mitts.
Spoon the sauce over chicken breast, rice and veggies.

To prepare freezer pack:
Combine all ingredients in a gallon freezer bag (unless listed as 'after reducing sauce').
Squeeze out as much air as possible. Freeze for up to 3 months.
Thaw completely before cooking as instructed above.

link recipes from https://sweetpeasandsaffron.com/instant-pot-creamy-lemon-chicken-breasts/

Recipe: Instant Pot Meatloaf and Mashed Potatoes

Have you discovered pot-in-pot Instant Pot cooking yet? The technique, which allows you to make two distinct dishes in your Instant Pot in just one round of cooking, is especially revolutionary for weeknight dinners.

My favorite of these pot-in-pot recipes is meatloaf and mashed potatoes. The potatoes are boiled to tenderness in the bottom of the pot, while homey meatloaf is cooked in a cake pan set atop the Instant Pot’s trivet. With pot-in-pot cooking, you can have homemade meatloaf and mashed potatoes in under an hour. Here’s how to do it.

Pot-in-pot cooking is a simple way to create layers within your electric pressure cooker’s insert. You’ll use a trivet (the one that came with your Instant Pot is ideal) to elevate a pan over another dish cooking in the Instant Pot at the same time. Cake pans or disposable aluminum pans are the most popular “pots” for pot-in-pot cooking.

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Perhaps the most crucial step in pot-in-pot cooking is ensuring that once you set your pan inside your pot, there is enough room around it for steam to move freely and help build pressure. A six-inch cake pan is idea for this endeavor because it easily slides in and out of the Instant Pot.

It’s also helpful to create a sling for your pan, which makes it easier to remove from the hot Instant Pot. You can buy a silicone version or make a simple aluminum foil one for a single use.

Instant Pot Meatloaf and Mashed Potatoes

This is a pretty basic — albeit delicious — meatloaf and mashed potatoes adapted to the Instant Pot (meaning there are no special ingredients exclusive to this method). However, it’s important that you cook the potatoes in water, rather than broth or milk, which prevents receiving a “burn” message from your pot and ensures the pot reaches pressure.

As for getting a gorgeous glaze on you meatloaf, don’t attempt this in the Instant Pot! There’s too much steam and quite a bit of fat rendering off the meatloaf while it cooks. Instead, move the cooked meatloaf to the oven to achieve a glossy finish. This will give you just enough time to finish the potatoes anyway.

SERVES4 to 6
PREP TIME:25 minutes
COOKING TIME:13 minutes

INGREDIENTS

For the meatloaf
2 pounds lean ground beef
1/2 cups panko breadcrumbs
1/3 cup whole milk
1 small yellow onion, grated on the large holes of a box grater
1 large egg, lightly beaten
1 teaspoon kosher salt
1/4 cup ketchup
2 tablespoons packed ight brown sugar
2 tablespoons Dijon mustard

2 pounds large Yukon gold potatoes, peeled and quartered
2 cups water
1/2 teaspoon kosher salt
1 cup half-and-half
4 tablespoons unsalted butter

INSTRUCTIONS

Place the ground beef, breadcrumbs, milk, onion, egg, and salt in a large bowl. Use your hands to gently combine until homogeneous. Shape the meat mixture into a loaf, about 6 inches long and 4 inches wide, and set inside a 6-inch round cake pan; set aside.
Combine the potatoes, water, and salt in the Instant Pot insert and stir to combine. Place a trivet over the potatoes.
Create a sling for the meatloaf pan by folding a 12-inch long piece of aluminum foil lengthwise into a 3-inch wide strip. Place the meatloaf pan in the center of the strip and then fold up the sides — you should have 3 to 4 inches of overhang (handles) on either side.
Lower the meatloaf pan into the Instant Pot and place on top of the trivet. Seal the Instant Pot and set to MANUAL pressure on HIGH for 35 minutes. While the meatloaf cooks, arrange a rack in the middle of the oven and heat to 400°F. Stir the ketchup, brown sugar, and mustard together in a small bowl to make the glaze.

When the cook time is over, let the Instant Pot naturally release pressure for 10 minutes. Manually release any remaining pressure. Open the Instant Pot and use the foil sling to carefully remove the meatloaf — there will be quite a bit of fat and juices around the meatloaf, don’t worry if any of this drips into the potatoes. Carefully drain off the fat and juices around the meatloaf. Brush the meatloaf with the glaze and bake until it is glossy and caramelized, 8 to 10 minutes.

While the meatloaf bakes, add the half-and-half and butter to the potatoes and mash to desired consistency. Slice the meatloaf and serve with the mashed potatoes.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

link recipes from https://www.thekitchn.com/pot-in-pot-meatloaf-and-mashed-potatoes-in-the-instant-pot-266109

Instant Pot Orange Chicken Recipe

Orange chicken is a classical and delicious dish for a cold winter night and it’s also healthy and easy to make, so why don’t you try it today? Use fresh oranges for a better flavor and plenty of vitamin C!

You can serve it together with plain rice or with seasonal vegetables like broccoli and cabbage.

Course: Main Course
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings:

Ingredients

2 lb boneless skinless chicken breast
1 cup orange juice
1/3 cup tomato sauce
2 tbsp canola oil
2 tbsp brown sugar minced
2 tbsp soy sauce
1 tbsp grated ginger
1 tbsp cornstarch
1 tbsp rice wine
4 cloves garlic minced
1 orange zested
2 tbsp fresh chopped parsley

Instructions

Chop your chicken breast into small cubes.
Pour oil into your Instant Pot and press “Sauté”.
Add chicken cubes and cook for 5 minutes, until they brown. Stir constantly to make them brown on each side and preventing them to stick to the pan.
Add orange juice, tomato sauce, brown sugar, soy sauce, ginger, rice wine, garlic and orange zest and stir.
Lock your Instant Pot and cook at high pressure for about 5 minutes.
Release the steam..
Open the lid and press “Sauté” again.
Add cornstarch to thicken the sauce and stir. If your chicken has dried too much, add some more orange juice.
Cook for about 2 minutes, until the sauce has reached the desired texture with no lumps.
Add Chicken to a serving bowl, sprinkle with fresh parlsey on top and serve with rice if desired .

link recipes from https://www.corriecooks.com/instant-pot-orange-chicken/

Instant Pot Sticky Chicken Thighs

Tender, deliciously juicy, fall-off-the-bone chicken thighs prepared in the Instant Pot with a sweet and savory sticky sauce. A delicious chicken thighs recipe that’s easy to make and tastes amazing!

Instant pot sticky chicken thighs yields tender pieces of meat and crispy, juicy skin. The extra sauce is drizzled over each piece of chicken for a complete sweet and savory taste. These sticky, crispy chicken thighs are an easy dinner option that your family will love. Sweet and salty with a kick of hot sauce, it’s a perfect easy weeknight dinner served over vegetable stir fry or rice. Or both!

Chicken Thighs baked to perfection in a wonderful sauce that gives them a delicious sticky coating that is finger-licking amazing?
Course: Dinner
Cuisine: Asian
Keyword: chicken recipes, chicken thighs recipe, instant pot chicken thighs recipe
Servings: 6 thighs
Calories: 430 kcal

Prep Time
10 mins
Cook Time
20 mins
Pressure Release
5 mins
Total Time
30 mins

Ingredients

6 bone-in skin-on chicken thighs
1 tablespoon paprika
fresh ground pepper to taste
2 tablespoons olive oil divided

FOR THE STICKY SAUCE
1 tablespoon white vinegar
1 tablespoon brown sugar
1/4 cup honey
1/3 cup low sodium soy sauce
1/2 tablespoon Worcestershire sauce
1 tablespoon hot chili sauce, or to taste (like Sriracha)
3 cloves garlic minced
1/8 teaspoon ground ginger
1 tablespoon toasted sesame seeds for garnish
chopped cilantro (optional)

Instructions

Set Instant Pot to sauté mode.
Heat 1 tablespoon olive oil in the Instant Pot.
Season chicken thighs with paprika and ground pepper.
Add 3 chicken thighs at a time, skin side down, to the Instant Pot; brown all thighs for 2 minutes on each side, or until browned.
In the meantime, prepare the sauce by whisking together 1 tablespoon olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
Arrange all chicken thighs on the bottom of the Instant Pot.

Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so they are coated on all sides.

Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes.

Turn off the pot and allow to release the pressure, about 5 minutes.

Transfer chicken thighs to a serving plate.
To thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.

Set the Instant Pot to sauté mode and stir in the cornstarch mixture into the sauce in the instant pot; cook for 2 minutes or until thickened.

Serve the sauce separately or pour it over the chicken.

Sprinkle chicken with sesame seeds and chopped cilantro; serve.

Recipe Notes

Remove the skin after cooking to reduce your points down to 12.

For a lighter meal, remove the skin: One medium chicken thigh without skin is 90 calories. One medium chicken thigh with skin is 140 calories. This is all before adding the sauce.

Store leftovers in an airtight container and keep in the fridge for up to 3 days.

link recipes from https://diethood.com/instant-pot-sticky-chicken-thighs/

Instant Pot Hawaiian BBQ Chicken recipe

One of the fastest chicken dinners I make during summer is a slow cooker BBQ chicken. It is as easy as placing chicken in the crock pot and topping it with BBQ sauce. I jazzed up the idea and converted it to use in my Instant Pot and now I have a new family favorite! And it’s as easy yet much faster to make!
Course: Dinner, Main Course
Cuisine: American
Keyword: chicken, Instant Pot, pressure cooker
Servings: 4 people
Calories: 349 kcal

Prep Time
5 mins
Cook Time
12 mins
coming to pressure
15 mins
Total Time
17 mins

Ingredients

2 boneless skinless chicken breasts
1 cup pineapple chunks
1/2 cup pineapple juice
1.5 cups BBQ sauce

Instructions

Make sure the stainless steel insert is in your Instant Pot. Place chicken breasts on the bottom of the insert. Add pineapple juice and stir. Arrange pineapple chunks over chicken and along side, make sure no chunks are under the chicken.
Pour BBQ sauce over chicken. Do not stir.
Place lid on your Instant Pot, switch the valve to "sealing" position. Press "manual" button and adjust timer to 12 minutes. The IP will beep shortly and start coming to pressure.
When the timer is done, the IP will beep. Press "cancel/off" button. Carefully, switch the valve to "venting" position to release the pressure.
When all pressure is released, carefully and away from your face, open the IP. Remove chicken breast onto a plate and shred or pull with two forks.
Return chicken to IP and stir with the sauce.
If the sauce is too runny to your likings, you can set the IP to saute function and let the chicken simmer for a few minutes until the sauce thickens.
Serve in buns, topped with coleslaw, if desired.

Recipe Notes

I like to serve the pulled BBQ chicken in a bun, topped with a simple coleslaw. You can serve potato wedges, fries or potato salad along side. I also love to make baked potatoes and top them with this Instant Pot Hawaiian BBQ Chicken. So delicious!

I used canned pineapple, because it's easy. For two chicken breasts, I used only 1/2 cup of the juice and 1 cup of pineapple chunks. You can use the whole 21 ounce can for a double amount of chicken. You can use fresh pineapple as well! Simply chop it into bite size pieces, add 1 cup of them to the IP. Use store bought pineapple juice or use chicken stock.

link recipes from https://www.crunchycreamysweet.com/instant-pot-hawaiian-bbq-chicken/

CHICKEN RECIPES Instant Pot SPAGHETTI

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti is a flavor packed dinner the whole family will enjoy. The from scratch creamy sauce flavored with onions and peppers compliment the chicken and al dente spaghetti noodles perfectly. This Instant Pot pasta dish will be your new go to favorite!

Creamy Chicken Spaghetti- My newest Instant Pot Pasta dish!

If you are new around here, you probably don’t know.. but all you OG’s know, I love my pasta. I could eat pasta every night and never tire of it, I swear! The very first recipe I ever made in my Instant Pot was my Dump and Start Alfredo. Granted the recipe from then to now has been refined and perfected, but Alfredo was my Instant Pot’s maiden voyage.

I swear, I will never make pasta any other way now! Love how the noodles cook right in the sauce and really soak up all of the flavor.

My absolute favorite part though? I love the fact that I don’t have to sit and babysit a pot of boiling water. No more worrying about it boiling over, a little hand reaching up and touching it, or over cooking your pasta. Nope, nada, zilch.

A good rule of thumb for cooking pasta in your Instant Pot is this: divide the lowest number on the suggested cook time by half, then minus one minute. For recipes on my site, all cook times have been thoroughly tested so you can feel confident just cooking as the instructions state. ?

Course: Main Course
Keyword: instant pot, instant pot recipe
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

4 cups chicken broth
1 lb 16 oz dry spaghetti noodles
6 chicken tenders
salt and pepper to taste
1 onion diced (approx 1 cup)
2 bell peppers diced (approx 1 1/2 cups)
2 tsp dried minced garlic
8 ounces cream cheese
1 cup shredded cheddar cheese

Instructions

Pour the chicken broth into the Instant Pot
Break the spaghetti noodles in half and place in the chicken broth alternating the direction the noodles are laying.
Set the chicken tenders on top of the pasta. Season with salt and pepper.
Add the onion, bell peppers and minced garlic on top of the chicken.
Cook on manual HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure.
Remove the cooked chicken from the pot. Give the pot a good stir.
Cut the 8 ounces of cream cheese into cubes. Add the cream cheese cubes to the Instant Pot and replace the lid. Let it sit for 10 minutes.
While the Instant Pot is resting, slice, dice or shred the chicken.
Add the chicken to the Instant Pot once the 10 minutes rest period is over. Stir to incorporate the cream cheese.
Stir in the shredded cheese and serve!

Notes
If you like your spaghetti a bit ‘saucier’ you can add in a splash of milk. I like it how it is written, my husband likes it a bit saucier.

link recipes from https://cookingwithkarli.com/instant-pot-creamy-chicken-spaghetti/

Tender and Juicy Instant Pot Chicken Breasts

This flavor packed chicken breasts recipe is the solution to all your busy weeknights, my friends. Thanks to the beloved Instant Pot, you can take all the stress out of making dinner with this easy Instant Pot Chicken Breasts recipe.

The chicken breasts are so tender and juicy, and it all takes only about 20 minutes, from start to finish.

How to cook deliciously seasoned, perfectly tender and juicy chicken breasts in the Instant Pot!

Course: Dinner
Cuisine: American
Keyword: chicken breast dinner, easy chicken breast recipe, instant pot chicken recipe
Servings: 4 Serves
Calories: 226 kcal

Prep Time
5 mins
Cook Time
15 mins
Resting Time
5 mins
Total Time
20 mins

Ingredients

4 (about 6 ounces each) large boneless, skinless chicken breasts
1 teaspoon Italian Seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and fresh ground pepper, to taste
2 tablespoons olive oil, divided
1 cup pineapple juice, (you can also use low sodium chicken broth or water)

Instructions

Rinse and pat dry the chicken breasts; set aside.
In a small mixing bowl combine Italian Seasoning, paprika, garlic powder, onion powder, salt, and fresh ground pepper.
Add 1 tablespoon olive oil to the seasonings and mix until thoroughly combined into a paste.
Rub the paste all over the chicken breasts.
Press the sauté button on the Instant Pot and heat 1 tablespoon olive oil.
Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
Remove chicken from the Instant Pot and set aside.

Add pineapple juice ( or chicken broth, or water) to the Instant Pot and scrape up any bits stuck to the bottom.
Place a trivet inside the Instant Pot and arrange the chicken breasts on the trivet in one single layer.

Close pot, set valve to sealing, select the manual or pressure cook button (this depends on your Instant Pot model), select HIGH pressure and set the timer to 5 minutes.
When the 5 minutes are up, let the pressure release naturally for 8 minutes; then, release any remaining pressure. (For frozen chicken breasts, it will take longer for the pressure to build in the Instant Pot; about 15 minutes.)
Remove chicken from pot and let rest for 5 minutes.
FOR THE GRAVY (OPTIONAL)
After removing the chicken breasts and trivet from the Instant Pot, press the SAUTÉ button and bring the liquid to a boil.
Make a slurry with 2 tablespoons water and 1 tablespoon cornstarch; mix it up and add that to the pot; let cook for 3 to 4 minutes, or until thickened to a desired consistency.
Pour over chicken breasts and serve.

Recipe Notes

HOW TO STORE COOKED CHICKEN BREASTS

Let the cooked chicken breasts cool completely. Refrigerate cooked chicken breasts in an airtight container, or wrap tightly with plastic wrap. Properly stored, cooked chicken breasts will last for up to 4 days in the refrigerator.

HOW TO FREEZE COOKED CHICKEN BREASTS

Wrap cooked chicken breasts tightly in plastic wrap. I also add a layer of aluminum foil over the plastic wrap. Place the wrapped chicken breasts in a freezer bag. Seal the bag, pushing down on the bag to press out as much air as possible. Place the bag in the freezer toward the back where it is the coldest. When ready to use, remove from freezer and set in the fridge overnight to thaw out.

COOK'S NOTES:

FOR FROZEN CHICKEN BREASTS:

Separate the frozen chicken breasts - do not place them in the Instant Pot all glued together, but rather separate them and arrange them in one single layer.
IF using frozen chicken breasts, it will take longer for the pressure to build in the Instant Pot; you'll need about 15 minutes, instead of the 8 to 10 minutes that it takes for fresh chicken breasts.
IF you do not have a trivet, make 5 or 6 aluminum foil balls and place them inside the pot; then arrange the chicken breasts over the foil balls

link recipes from https://diethood.com/instant-pot-chicken-breasts/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=26011616

Instant Pot Melt-In-Your-Mouth Chicken

I fell in love with our Crock Pot Melt-In-Your-Mouth Chicken immediately and couldn't resist converting that utterly delectable recipe into this Instant Pot Melt-In-Your Mouth Chicken recipe. Yum...even faster!

Course: Main
Cuisine: American
Keyword: chicken electric pressure cooker, instant pot chicken
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 181kcal

Ingredients

1.5 lbs boneless, skinless chicken
10.75 oz can cream of chicken soup
1 1/3 cup water
garlic salt and dried parsley to taste
cooked rice

Instructions

Place your chicken in the bottom of your 6-quart instant pot.
Mix together the rest of your ingredients, except for your rice, and pour over your chicken.
Seal and cook on manual 10 minutes.
Natural release for 15 minutes, then quick release.
Serve over rice.

Notes

Check out the rest of our Electric Pressure Cooker Recipes.
We have tested this recipe in our 6.5 quart Ninja Foodi, our 6 quart Instant Pot and 3 quart Instant Pot
Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

link recipes from https://www.recipesthatcrock.com/instant-pot-melt-in-your-mouth-chicken/

INSTANT POT HEALTHY FRIED RICE

link reipes from https://fitfoodiefinds.com/instant-pot-healthy-fried-rice/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=595855574_22277912_106221

This healthy fried rice recipe is quick, easy and made completely in the Instant Pot! The perfect combination of veggies, brown rice, eggs, veggie broth and soy sauce makes for the savory fried rice flavor you love without all those added fillers. Jazz up your dinner with this Healthy Instant Pot Fried Rice today!

INGREDIENTS
1 cup long grain brown rice
1 cup vegetable broth
2.5 tablespoons olive oil, divided
10 oz. frozen mixed veggies
2 large eggs

FRIED RICE SAUCE
1/4 cup low sodium soy sauce
1 teaspoon maple syrup
1 teaspoon sesame oil
1 teaspoon minced garlic

INSTRUCTIONS
First, add 1 teaspoon of olive oil to the bottom of the Instant Pot. Make sure the bottom of pot (as well as the sides) are covered with olive oil.
Add rice and broth to the Instant Pot, cover, seal and cook rice for 26 minutes on high pressure.

While rice is cooking, add all ingredients for the fried rice sauce to a mason jar and shake until ingredients are combined. Set aside.
When rice is done, natural release pressure for 11 minutes.
Remove rice from the Instant Pot and make sure there is no rice left in the bottom of the pot.
Next, add 2 tablespoons of olive oil to the Instant Pot and turn on saute feature. Add vegetables and cook for 2-3 minutes. Push aside the vegetables to one half of the Instant Pot.
Crack 2 eggs into the other half of the Instant Pot and cook eggs until they form medium-sized scrambled egg curds, stirring frequently.
Add rice and fried rice sauce to the Instant Pot and fold ingredients together. Cook everything together in the pot for 2-3 minutes.
Garnish with fresh green onions and enjoy!

Ham & Cheese Instant Pot Pasta

Ham & Cheese Instant Pot Pasta is so creamy, cheesy, and delicious! One of our favorite Instant Pot recipes for a quick family pleasing dinner!

Ingredients

1 16 Ounce Box Rotini
2 Cups Chicken Broth
2 Cups Water
1 teaspoon Hot Sauce*
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Ground Mustard
1 Pound Diced Ham
4 Ounces Cream Cheese, Softened
1/4 Cup Sour Cream
2 Cups Shredded Cheddar Cheese
1/2 Cup Milk

Instructions

Add the uncooked rotini along with the chicken broth, water, hot sauce, garlic powder, salt, pepper, and ground mustard to the pot.
Place the lid on the pot and set the valve to sealing.
Cook on manual, high pressure, for 5 minutes, then do a quick pressure release.
Carefully open the pot and stir in the diced ham, cream cheese, and sour cream.
Next, stir in the milk, then add the cheese 3 handfuls at a time, stirring in between each addition until smooth.

Notes
*NOTE: The hot sauce does not make this recipe spicy, it adds great flavor!

link recipes from https://thesaltymarshmallow.com/ham-cheese-instant-pot-pasta/

Instant Pot Chicken Breast

Ingredients
3tablespoons canola oil
4 boneless (skinless chicken breasts, thawed)
1cup water

Seasoning:
1teaspoon garlic powder
1teaspoon onion powder
1/2teaspoon salt
1/4teaspoon black pepper
1/4teaspoon dried oregano
1/4teaspoon dried basil
1/4teaspoon dried parsley
1/4teaspoon paprika

Garnish:
Lemon slices

Instructions
Combine all the seasoning ingredients in a shallow bowl.
Pat dry chicken breasts and toss in the seasoning to cover all sides. Set aside.
Select the sauté function on the Instant Pot at the highest setting.
After the display reads Hot, add oil to the pot and wait for it to start sizzling.
Carefully add the chicken breasts and cook about 3 to 4 minutes on each side, until golden-brown. Remove from pot with tongs and set aside on a plate.
Add 1 cup water if using a 6 qt pot ( 1 ½ for 8-quart pot), and place a trivet inside the pot.
Arrange the chicken on the trivet.
Lock the lid, point valve to sealed and cook on high pressure for 5 minutes, followed by 5 minutes natural pressure release. Then, quick release the rest.
Remove the chicken from the pot, and allow to rest for about 5 minutes before serving.
Serve with lemon slices.

link recipes from https://sweetandsavorymeals.com/instant-pot-chicken-breast-recipe/

Instant Pot Steamed Vegetables

These Instant Pot Steamed Vegetables are super easy to make and only require a pressure cook time of zero minutes - yes, you read that correctly! Follow this no-fail method for perfect veggies every time.

Ingredients

3/4 cup water
1 head broccoli, chopped
1 head cauliflower, chopped
2 carrots, chopped
1 red pepper, chopped
1 yellow pepper, chopped

Instructions

Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot. Add veggies, then place lid on Instant Pot and make sure valve is set to seal.
Press the pressure cook button and set to high, then cook for 0 minutes. Yes, zero minutes is all that's needed to steam! The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Season veggies if desired then serve and enjoy!

link recipes from https://eatinginstantly.com/instant-pot-steamed-vegetables/#wprm-recipe-container-1662

instant pot creamy mushroom wild rice soup

DESCRIPTION

Wild Rice Soup in the Instant Pot! So creamy and simple and ready in an hour. Perfect for fall/winter nights!

INGREDIENTS

For the Instant Pot:
5 medium carrots, chopped
5 stalks celery, chopped
half of an onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice (see notes)
8 ounces fresh mushrooms, sliced
4 cups vegetable or chicken broth
1 teaspoon salt
1 teaspoon poultry seasoning (see notes)
1/2 teaspoon dried thyme

For the Stovetop:
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk (I used 2%)

INSTRUCTIONS
Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

NOTES

Cook Time: If you’re short on time, 30 minutes should do the trick as well!
Please use actual wild rice! (affiliate link) I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend” which is just white or brown rice with a few flecks of wild rice. Use straight WILD RICE. Chicken can be added – just pop it in the instant pot with everything else and shred it when it’s done. Poultry seasoning is usually a mix of thyme, sage, garlic, onion, etc. I used a “chicken grilling spice” in one of my test batches and it tasted great. Anything with those earthy spices – thyme, sage, maybe even rosemary – will work nicely. Crockpot version: Check out this recipe. Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.

link recipes from https://pinchofyum.com/instant-pot-wild-rice-soup

Instant Pot Lasagna

If you like lasagna, you are going to love learning how easy it is to make in the Instant Pot. This is one of my most favorite things to make in the Instant Pot so far. It is quick AND delicious! No more cooking the noodles first.

Ingredients

1 cup Large Curd Cottage Cheese
1 tsp. Italian Seasoning Mix Oregano, Basil, Rosemary, Thyme, Sage, Marjoram
1 cup Mozzarella cheese grated
Parmesan cheese 1 cup divided
1 egg
1/2 lb cooked ground beef or turkey sausage optional This turkey sausage is made from ground turkey and is so delicious!!!
No Boil lasagna noodles regular noodles can be used just add 3 minutes to cooking time. (You will not use the whole package).
1/2 jar spaghetti sauce 12 oz

Instructions

Add everything, except noodles and meat, to a mixing bowl and mix together. (Reserve 1/2 of the Parmesan cheese for later)
You will need a 7 inch pan like this. I really like these spring form pans because they fit really nicely in the Instant Pot.
Place noodles in the bottom of the pan. (You will need to break and casually piece noodles together to cover the bottom of pan). It doesn't matter if the noodles overlap.
Pour enough sauce on top of the noodles to cover.
Sprinkle half of the meat on
Add 1/2 of the cheese mixture and spread evenly
Place another layer of noodles
Repeat process one more time
Sauce
Meat
Cheese Mixture
Noodles
Finish it off with another layer of sauce
Sprinkle Parmesan and more shredded mozzarella if desired
Place the trivet in the Instant Pot
Add 1/2 cup water to the pot
Cover lightly with aluminium foil
Lower the pan of lasagna into the inner pot on top of the trivet
Place the lid on and flip pressure valve away from you
Choose "MANUAL" and adjust time up or down to 22 minutes (25 minutes for regular noodles)
It will take approximately 4 minutes to get up to pressure
When the beeper sounds, do not remove lid, let the pot NATURAL RELEASE for 10 minutes.
If you want the top cheeses a little crispy like I do, place the pan under the broiler for a few minutes or until your liking.
Remove spring form pan and using a plastic knife or plastic utensil, cut into serving sizes. Metal knifes or spatulas will scrape the nonstick surface of the pan.

Recipe Notes

If you want the top cheeses a little crispy like I do, place the pan under the broiler for a few minutes or until your liking.

link recipes from http://youmakeitsimple.com/2018/02/instant-pot-lasagna/

Instant Pot Crack Chicken Recipe

Need an easy Instant Pot recipe? This Instant Pot Crack Chicken is for you! Crack Chicken ingredients include all of your favorites - bacon, chicken, cream cheese. You can't go wrong. This easy dinner is a win in my book!

Ingredients

1 lb bacon diced in pieces, raw
4 chicken breasts 2 whole cut in half
1/2 cup chicken broth
1 package Hidden Valley Buttermilk Recipe ranch dressing mix
8 oz cream cheese
1/2 cup mayonnaise more or less to taste
2 cups shredded cheddar cheese
Chopped green onions to taste, I use about 3 stems worth

Instructions

Turn Instant Pot to sauté mode on high - Once it says 'Hot', add diced bacon and cook until done.
Turn the Instant Pot off and remove the cooked bacon to a plate
Drain the bacon grease from the Instant Pot.
Place chicken breasts and cream cheese in the instant pot.
Pour chicken broth over the chicken and cream cheese mixture.
Sprinkle with ranch powder mix.
Close the lid and make sure the lid is sealed.
Cook on manual setting on high pressure for 15 minutes.
Once the Instant Pot is done on high pressure, use natural pressure release for 5 minutes and then do a quick release (careful not to get in the way of the steam).
Remove chicken to a large bowl to shred (I use my hand mixer for this - this is my favorite hand mixer and it's on sale! )
Turn the Instant Pot back to sauté mode and whisk the cream cheese to thicken and cream.
Add the chicken back in the Instant Pot along with the mayonnaise.
Stir the chicken, cheese and mayo until it is all combined and then top with the shredded cheese, reserved bacon and green onions.
Serve on the best buns you can find and ENJOY!

link recipes from https://momscravings.com/instant-pot-crack-chicken-recipe/

Instant Pot Cubed Steak and Gravy

You can have a hearty dinner on the table in under 15 minutes the best part is everyone will love it.

Ingredients

1-2 pounds cube steak
1 10 oz can french onion soup
1 packet of Au Jus Gravy Mix
10 oz water
1 tbs steak sauce optional
2 tbs corn starch

Instructions

Place steak in your IP Pour over gravy mix
Pour in your can of onion soup and fill the same can with water and pour in.
Place your IP on Manual High Pressure for 4 minutes.
Do a natural release for 5 minutes then quick release and place your instant pot on saute.
Bring to a boil and whisk in cornstarch if your gravy is not thick enough.
Serve and enjoy!

link recipes from https://www.adventuresofanurse.com/instant-pot-cubed-steak-gravy/