Name: Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8
Ingredients: 1 TB Olive oil or Avocado oil2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite size chunks)1 Onion chopped3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for individual spice measurements).2 15-ounce cans white beans (cannellini or great northern) rinsed and drained2 4-ounce cans diced green chilies4 cups chicken broth1 cup sour cream1 cup corn, frozen or canned (optional); 1 tsp. Sea salt1 tsp. Garlic powder1 tsp. Smoked paprika1 tsp. Ground cumin

Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious

This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, corn bread, biscuits, bread sticks or warmed tortillas.

What I love about this recipe is that is can be so versatile, I’ll give you some ideas of how to switch it up a bit if you want, but of course, the original recipe is definitely a keeper.

I love my INSTANT POT and I love making soups in the Instant Pot! If you don’t have one, I seriously advise you to GET ONE! There are so many things you can make in this little appliance and it just makes cooking a lot easier!

White Chicken Chili Ingredients

1 TB Olive oil or Avocado oil
2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite-size chunks)
1 Onion chopped
3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for single spice measurements).
2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
2 4-ounce cans diced green chilies
4 cups chicken broth
1 cup sour cream
1 cup corn, frozen or canned (optional)

INDIVIDUAL SEASONINGS OPTION:

1 tsp. Sea salt
1 tsp. Garlic powder
1 tsp. Smoked paprika
1 tsp. Ground cumin

White Chicken Chili Instructions

1- Cut up 2 lbs of CHICKEN into bite-size pieces.

2- Chop 1 ONION

3- Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut-up CHICKEN and CHOPPED ONION.

4- Cook until the onion becomes translucent, about 4-5 minutes.

5- Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)

6- Place the lid on the Instant Pot and move the valve to SEALED POSITION.

7- Press the MANUAL or PRESSURE COOK button and set the timer for 7 minutes.

8- When the timer goes off, move the valve to VENT and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).

9- Remove the lid and stir the ingredients in the pot.

10- Press the CANCEL button and it will turn off the KEEP WARM FEATURE.

11- Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).

12- Serve and enjoy!

Topping Ideas

Shredded Cheese
Cilantro
Diced Avocado
Sour Cream
Corn Chips

This WHITE CHICKEN CHILI freezes well. I usually make a DOUBLE BATCH so I can have another meal frozen and ready to roll.

How to Thicken the White Chicken Chili

Use the SAUTE BUTTON after it has finished cooking to reduce the liquid.
After cooking, puree an additional cup of white beans and add it to the soup and let it heat up.
Add more sour cream.

I hope you enjoy this as much as we do.

OTHER INSTANT POT RECIPES YOU MAY ENJOY.

8 Warming & Healthy Instant Pot Soup Recipes

Shredded Chicken Taco Bowl : Instant Pot

Instant Pot – Hamburger Soup

Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious

Jan Howell

This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, cornbread, biscuits, bread sticks, or warmed tortillas.

Prep Time10 min
Cook Time12 min
Total Time22 min
Ready in32
Yield8 SERVINGS

Course
- Soup
Cooking Method
- Pressure Cooker

Ingredients

- 1 TB Olive oil or Avocado oil
- 2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite size chunks)
- 1 Onion chopped
- 3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for individual spice measurements).
- 2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
- 2 4-ounce cans diced green chilies
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup corn, frozen or canned (optional)

TACO INDIVIDUAL SEASONINGS

- 1 tsp. Sea salt
- 1 tsp. Garlic powder
- 1 tsp. Smoked paprika
- 1 tsp. Ground cumin

Instructions

1

Cut up 2 lbs. CHICKEN into bite size pieces.

2

Chop 1 ONION

3

Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut up CHICKEN and CHOPPED ONION.

4

Cook until the onion becomes translucent, about 4-5 minutes.

5

Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)

6

Place the lid on the Instant Pot and move the valve to SEALED POSITION.

7

Press MANUAL or PRESSURE COOK button and set timer for 7 minutes.

8

When the timer goes off, move the valve to VENTING and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).

9

Remove the lid and stir the ingredients in the pot.

Frosting Instructions

10

Press the CANCEL button and it will turn off the KEEP WARM FEATURE.

11

Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).

12

Serve and enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken chicken chili Instant Pot Instant Pot Soups Soup Recipes

Simple Instant Pot Mayocoba Beans | Creamy and Delicious

These mayocoba beans are creamy, mildly seasoned and so simple to make in the instant pot. All you need are a pound of dry beans, bay leaves and garlic cloves to make a pot of these beans. You’re going to love the velvety texture and their buttery flavor. They make a yummy side dish with tacos, chicken, and fajitas, or simply eaten alone as a bean soup. You can also make delicious refried beans with the leftovers.

One thing I love about this recipe is that you can throw all the ingredients in the INSTANT POT and walk away. If you don’t have an Instant Pot yet, I highly recommend you get one. I seriously use this appliance almost daily. (I have two and often use both of them for the same meal). This is one of the best purchases I have made. There is NO NEED to be intimidated by this electric pot wonder. Once you make something in it, you’ll be in LOVE!

What are Mayocoba Beans?

Mayocoba beans are also called canary beans, Peruvian beans, or Peruano beans since they originate from Peru. They are similar in size to pinto beans, and have a slightly yellowish color that cooks up into a tender beige bean with a silky buttery texture that reminds me of small cannellini beans. It’s one of the best beans to make because you can use it in so many different ways.

Where do you find them?

You can find these dry beans in your local grocery store but they may be labeled as canary beans. Some specialty stores may also carry organic packages of mayocoba beans and you can find them online. Make sure the beans have not been sitting on the shelf for too long. If they are older than 5 years old then they may not get soft (no matter how much you cook them).

How To Use Cooked Mayocoba Beans

Because they are mild-flavored beans they can be used to replace basic white beans or even pinto beans in recipes. Here are some other ways to use them.

Serve them with a simple bowl of rice and a scattering of cilantro.
Use drained beans to make the best creamy refried beans. Simply saute a little onion and garlic in a bit of olive oil and then add the beans and mash them up with a potato masher or immersion blender.
Eat them alone in a bowl with homemade cornbread or biscuits.
Mash them up and add a few more spices and serve with corn chips, or veggie sticks as a bean dip.

Instant Pot Mayocoba Beans Ingredients

1 pound of mayocoba beans
2 TB olive oil or avocado oil
1 large onion (diced)
4 cloves garlic (minced)
1 bay leaf
1 teaspoon salt
6 cups water

Instructions

Rinse the dried beans and pick out any pebbles if you find them.
Soak the beans in a bowl of water overnight or 8 hours ***You do not have to soak the beans, however, soaking them will help them cook faster and it will make them easier to digest. If you find that you get bloated after eating beans, try soaking them to see if that prevents the bloated feeling. You can also try adding a pinch of baking soda to the water.
Chop and mince the garlic. When it comes to mincing garlic, this tool is the only way to go!
Use the high saute setting on the Instant Pot and heat the oil. When the oil is hot, add the onion and garlic and cook until the onion is softened and translucent.
Add all the ingredients to the instant pot. Seal the lid and make sure the valve is in the sealed position.
Cook on HIGH PRESSURE for 18-20 minutes/ 30 minutes if NOT SOAKED.
Let the Instant Pot release naturally. This will take 15-20 minutes.
Remove the bay leaf. Give them a taste and see if you need to add more salt.

Frequently Asked Questions:

How long do Mayocoba beans last?

Cooked beans will last in the refrigerator for up to five days in a sealed container. You can freeze them for about six months before they lose their flavor and nutritional value.

These beans freeze well and make a great quick go-to meal. Simply thaw the frozen beans and reheat.

How do I prevent my beans from getting mushy?

Make sure you do not overcook the beans. You can always add more cooking time if the beans are not soft enough but if you over-cook them they will get mushy.

Can you make this recipe without an instant pot?

Yes, you can still cook these mayocoba beans WITHOUT an instant pot. Cook the beans on your stovetop after you soak them in water for at least 8 hours. Rinse the beans then put them in a pot with the other ingredients and cover them with fresh water. Bring the water to a boil then reduce the heat and simmer for 2 hours or until soft.

What do you do if the beans are not cooked all the way?

Older beans may take longer to cook. If they are still too firm or undercooked, simply return the lid to the pot and cook a little longer. (Since the pot is already very hot, it won’t take long to get up to pressure again).

If you haven’t tried mayocoba beans/canary beans, I hope you give this recipe a whirl.

Enjoy!

Other Instant Pot Recipes To Try

INSTANT POT LENTILS

8 Warming & Healthy Instant Pot Soup Recipes

Instant Pot Applesauce – Simple & Yummy – No Added Sugar

Instant Pot Lasagna- Quick and Delicious

Simple Instant Pot Mayocoba Beans | Creamy and Delicious

Jan Howell

These mayocoba beans are creamy, mildly seasoned and so simple to make in the instant pot. You’re going to love the velvety texture and their buttery flavor.

Prep Time15 min
Cook Time30 min
Total Time45 min
Yield8 servings

Cuisine
- American
- Peruvian
Course
- Main Course
- Side Dish
Cooking Method
- Pressure Cooker
- Instant Pot

Ingredients

Cake

- 1 pound mayocoba beans
- 2 TB olive oil or avocado oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 bay leaf
- 1 teaspoon salt
- 6 cups water

Instructions

1

Rinse the dried beans and pick out any pebbles if you find them.

2

Soak the beans in a bowl of water overnight or 8 hours

***You do not have to soak the beans, however, soaking them will help them cook faster and it will make them easier to digest. If you find that you get bloated after eating beans, try soaking them to see if that prevents the bloated feeling. You can also try adding a pinch of baking soda to the water.

3

Chop and mince the garlic.

4

Use the high sauté setting on the Instant Pot and heat the oil. When the oil is hot, add the onion and garlic and cook until the onion is softened and translucent.

5

Add the rest of the ingredients to the instant pot. Seal the lid and make sure the valve is in the sealed position.

6

Cook on HIGH PRESSURE for 18-20 minutes/ 30 minutes if NOT SOAKED.

7

Let the Instant Pot release naturally. This will take 15-20 minutes.

8

Remove the bay leaf. Give them a taste and see if you need to add more salt.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Yummy Instant Pot Pot Roast with Rosemary and Garlic

When it comes to meal prep, you all know how much I love to use my INSTANT POT! This Instant Pot Pot roast recipe is quick to make, has simple ingredients and the flavor is to die for. When you add rosemary and garlic to any dish it’s going to taste amazing and this recipe will not disappoint.

If you have an Instant Pot, but you’re too intimidated to use it, I encourage you to get it out and USE IT! If you don’t have one yet, I highly recommend you GET ONE! There is nothing to fear. It’s only going to make your meal prep so much quicker and more enjoyable. I actually have two pots and often use BOTH of them in one meal.

Check out my other Instant Pot recipes HERE.

Rosemary and thyme are wonderful herbs to grow in your garden. Here are some tips for growing these herbs.

This Instant Pot roast is an easy meal to make because there is little preparation and once you have everything in the pot, you can walk away and go do other things while it cooks. Your house is going to smell fabulous.

If you choose to make gravy, the drippings after cooking will make savory, yummy gravy infused with rosemary. You can add vegetables (potatoes and carrots, etc.) if you choose.

Instant Pot Pot Roast Ingredients

3-4 lbs. chuck roastCoconut oil for browning
1 white or yellow onion
A small handful of fresh thyme
7-8 sprigs
6-7 sprigs of fresh rosemary
9 whole cloves of garlic
2 cups of beef broth (I like to use Better than Bouillon) 2 tsp bouillon/2 cups hot water
Salt and pepper to taste
6 whole peeled carrots (optional)
3-4 potatoes peeled and cut into big chunks

Instant Pot Pot Roast Instructions

Mince the garlic. I LOVE this garlic mincing device!
Peel and cut the onion into thick slices.
Cut and wash the herbs.
Peel and cut veggies. (If using)

Peel and cut the onion into thick slices.
Cut and wash the herbs.
Peel and cut veggies. (If using)

If using the bouillon paste, mix it with 2 cups of hot water.

Press the Sauté setting and allow it to heat up.
While it is heating up, salt and pepper one side of the roast.

While it is heating up, salt and pepper one side of the roast.
Brown both sides for about 5 minutes each (please don’t skip the browning step – it makes all the difference!) Searing the meat will help make the juices/gravy more flavorful and create nice, seared edges on your meat.
Add the coconut oil to the pot, let it melt, and then add the roast, seasoned side down.
Salt and Pepper the other side of the roast while it is browning.

Pour the broth over the meat.
Top with onion, thyme, rosemary, and garlic.

Add the carrots and potatoes to the top. The veggies will get a little mushy, but I like them this way.

If you prefer more crisp veggies, do a QUICK RELEASE 10 MINUTES BEFORE SET TIME, and add veggies. Reseal and cook another 10 minutes. Then natural release as usual.

Apply the lid and secure it in place. Flip the steam valve to pressure.

Now set your Instant Pot to Meat/Stew and adjust the time to 65 minutes.

Once the NATURAL RELEASE of about 20-25 minutes. The pot will start counting the time showing an “L” and the time. Make sure you let it natural release, this is what makes it tender!
Careful removing your chuck roast – it will be falling apart. If by chance the roast is not as tender as you’d like. Bring it up to pressure for a bit more. SOME meat, especially grass-fed organic meat may take a little longer.
Remove the roast to a cutting board. Slice or shred. You can add the meat back to the instant pot with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately.

If you like a thicker gravy, remove the roast and vegetables, strain the juice and add it to a saucepan. Mix 1 tablespoon of corn starch/arrowroot to 3 tablespoons of water and add to juice in the pot and heat and stir until thick.
Yummy, yum!

Enjoy!

Yummy Instant Pot Pot Roast with Rosemary and Garlic

Jan Howell

This Instant Pot Pot roast recipe is quick to make, has simple ingredients and the flavor is to die for. When you add rosemary and garlic to any dish it’s going to taste amazing and this recipe will not disappoint.

Prep Time15 min
Cook Time1 hr 30 min
Total Time1 hr 45 min
Yield6 Servings

Cuisine
- American
Course
- Main Course
- Condiment
Cooking Method
- Instant Pot

Ingredients

3-4 lbs. chuck roast
Coconut oil for browning
1 white or yellow onion
small handful of fresh thyme 7-8 sprigs
6-7 sprigs of fresh rosemary
9 whole cloves of garlic
2 cups of beef broth (I like to use Better than Bouillon) 2 tsp bouillon/2 cups hot water
Salt and pepper to taste
6 whole peeled carrots (optional)3-4 potatoes peeled and cut into big chunks

INSTUCTIONS

1

Mince the garlic.

2

Peel and cut the onion into thick slices.

3

Cut and wash the herbs.

Peel and cut veggies. (If using)

4

Pour enough sauce on top of the noodles to cover.

5

Press the Sauté setting and allow it to heat up.

While it is heating up, salt and pepper one side of the roast.

6

Add the coconut oil to the pot, let it melt and then add the roast, seasoned side down.

Brown both sides for about 5 minutes each.

Salt and Pepper the other side of the roast while it is browning.

7

Pour the broth over the meat.

8

Top with onion, thyme, rosemary and garlic.

Add the carrots and potatoes to the top. The veggies will get a little mushy, but I like them this way.

If you prefer more crisp veggies, do a QUICK RELEASE 10 MINUTES BEFORE SET TIME, and add veggies. Reseal and cook another 10 minutes. Then natural release as usual.

9

Now set your Instant Pot to Meat/Stew and adjust the time to 65 minutes.

10

Once the NATURAL RELEASE of about 20-25 minutes. The pot will start counting the time showing an “L” and the time. Make sure you let it natural release, this is what makes it tender!

11

Careful removing your chuck roast – it will be falling apart. If by chance the roast is not as tender as you’d like. Bring it up to pressure for a bit more. SOME MEATS, especially grass fed organic meat may take a little longer.

12

Remove the roast to a cutting board. Slice or shred. You can add the meat back to the instant pot with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately.

GRAVY

13

If you like thicker gravy, remove the roast and vegetables, strain the juice and add it to a sauce pan. Mix 1 tablespoon of corn starch/arrowroot to 3 tablespoons of water and add to juice in the pot and heat and stir until thick.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Super Simple Instant Pot Yogurt | 3 Ingredients

Making Instant Pot yogurt is SUPER SIMPLE. It may seem intimidating and time-consuming, but it is seriously very easy to make, and the only thing that takes time is incubating (which is just waiting).

This yummy and delicious recipe has only three ingredients, and once you taste this yogurt, you’ll never want to buy store-bought yogurt again.

I previously posted about Instant Pot yogurt, but since then, I have learned some new tips and tricks that I wanted to update you on, and I filmed a video. If you’re like me, a visual tutorial is always helpful.

This recipe does not have any sweeteners added.

You can add a sweetener after processing if you prefer a sweeter yogurt.

The benefit of not adding sweetener is that you can use the yogurt as a sour cream substitute; some just prefer a less sweet taste (like me).

How to Eat Instant Pot Yogurt

Sour cream substitute
Breakfast parfait (add some granola, nuts & fruit, flax seeds, maple syrup or honey)
Healthy snack
Dips & salad dressing recipes

What Kind of Milk is Best to Use?

Let’s chat real quickly about all the “milk” options. I like to use organic milk and, when possible, grass-fed.

But this is not necessary, just what you prefer. Sometimes, I use whole milk; other times, just 2% or even 1 % milk can be used, and all turn out creamy.

I also hear goat milk works great, too.

There are a lot of folks who like to use “Fairlife” milk because not only is it ultra-pasteurized, but it is also ultra-filtered, which creates a product with a little more protein.

Right now, I prefer to use organic when I can.

Whatever milk you choose to use, make sure it is ULTRA-PASTEURIZED.

You can make yogurt from coconut and nut milk, but this recipe is for cow’s milk

Instant Pot Yogurt Ingredients:

1/2 gallon of milk
2 Tablespoons starter yogurt (The “starter yogurt” is simply already made PLAIN Greek yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high-quality container of yogurt containing milk and live active cultures; nothing more. I like the FAGE brand Greek yogurt.
1-2 Tablespoon pure vanilla extract (optional)

This Instant Pot Yogurt makes approximately 5-6 cups of yogurt.

RECIPE CAN BE DOUBLED WITH GOOD RESULTS!

To Strain or Not to Strain Instant Pot Yogurt

If you like a thicker consistency (GREEK YOGURT), you’ll want to strain the yogurt. Unstrained yogurt will be runnier. It just depends on the texture you want. The longer you strain the thicker it gets.

In the video tutorial, the batch I made up I strained a long time and came it came out with a texture and taste of ricotta cheese. It was delicious and I kept the video, because I wanted you to be able to see the different textures that are possible.

The nut bag method is what I instructed previously, but it can be very messy and almost requires someone else to assist in pouring the yogurt into the bag.

I found this mesh yogurt strainer and I’m in love. It is so much easier and less messy! So if you can invest in one of these, it is well worth it.

If using coffee filters to strain the yogurt, you can find a video tutorial here, and a blog post about it here.

NOTE: If you are processing a full gallon of milk, you will have to strain it in two batches, unless you have a big strainer.

I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put them in a zip bag in the freezer.

Processing (Incubating) Instant Pot Yogurt

For the yogurt to ferment, you need to incubate it. You do this by keeping it warm for 8 to 24 hours undisturbed.

The beauty of using the Instant Pot is that there is a pre-set timer just for making yogurt that allows the milk to maintain a constant temperature to allow the yogurt to ferment.

The time can vary depending on the size of the inoculation culture, temperature, lactose content of the milk, and the freshness (vitality) of the yogurt starter used.

****For those of you who have digestive issues, a few of my readers have left feedback regarding how long processing helps digest lactose.

Just an FYI for anyone, like myself, who has to deal with chronic digestive issues: Long fermented yogurt is particularly helpful. I cook mine for a full 24 hours. I was amused when I got my Instant Pot to find out that 24 hours is one of the default yogurt settings. When we got our two cats, the little girl kitten begged for yogurt so pitifully that I did some research. Cows milk isn’t good for kitties but guess what. Home made, long fermented yogurt is. Score!!!! She gets her tablespoon every morning without fail.

Mandy

You might not need the Lactaid milk–the bacteria in yogurt digest the lactose and homemade yogurt that has been fermented for hours (the longer the better for lactose issues) has little lactose left. You might need to experiment to see how long you need to ferment it for your body to tolerate it. Good luck from another lactose-intolerant person.

Kristen

Instant Pot Yogurt Items and Materials Needed:

Instant Pot
Staining Tools –Yogurt Strainer, coffee filters or Nut Milk Bag
Digital Thermometer
Small Bowl
Whisk
Glass jars for storing
Instant Pot Glass Lid or Plate (optional)

Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”.

I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.

Instant Pot Yogurt Instructions

1-Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot. YOU CAN USE THE INSTANT POT LID, A GLASS INSTANT POT LID, OR JUST A PLATE.

*****You want to make sure if you do use the Instant Pot lid, that it doesn’t have an aroma. You don’t want a yogurt that tastes like roasted chicken or curry!!!!!! If it does smell, use a plate.

I like this glass lid that you can get for the Instant Pot. It’s nice to help keep dishes warm when serving.

2-Press the Yogurt button on the Instant Pot Pressure Cooker and then click the “Adjust” button until the display says “boil”

A beep will sound when the boiling cycle is done, and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3- Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the temperature of the milk up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up really well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature).

If it is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots, so stirring before taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom, too), until you get to 180 degrees. (I like to get to 181-185 F°).

It helps to give your milk a whisk halfway into the boil cycle (and again later if you remember).

4-Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Set the pot on a cooling rack where air can circulate around it.

If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it).

Remember to always stir the milk prior to taking the temperature.

When the temperature reaches 110 degrees or less you are ready to add your yogurt starter.

5-Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well.

Pour this mixture back into the pot. If you want to add sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6-Place the pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7- Push the Yogurt Button; the display will default to 8:00 or 24:00 hours. Click the “adjust” button to increase or decrease time if you prefer.

If you like a tarter yogurt, adjust the time anywhere from 10:00 – 24 hours. I usually set mine at 10 hours.

A few things to note:

Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.
The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.
After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt-making around 8:00. That gives me time for heating and cooling. It works out wonderful.

8- Straining the Yogurt

When the yogurt has finished processing, and you want a thicker consistency, it’s time to strain in. There are several different methods that I show below.

Nut Bag Instructions

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

The other method of straining using a bowl strainer and coffee filters can be found here.

Mesh Strainer Instructions

Simply pour the yogurt into the strainer bowl. Let strain to your liking of thickness and texture. (Anywhere from 1-4 hours).

9- What do you do with the yellow liquid (whey)?

You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.

Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey leftover.

10-Storing Instant Pot Yogurt

Place the yogurt into single one-cup jars, or other glass containers

I like using these 2-cup glass jars with plastic lids.

These jars are great for storing just about anything (dried herbs, nuts, bulk seeds, etc.).

You can also recycle these Oui yogurt glass jars. You can order little lids to fit these jars. LOVE THEM!

Or for a little better deal, you can order some jars and the lids for about the same price.

OR YOU CAN JUST STORE YOUR INSTANT POT YOGURT IN PINT-SIZE MASON JARS.

Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”. I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.

I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put them in a zip bag in the freezer.

How long does this yogurt stay good?

Your homemade yogurt is generally good for eating for up to 2 weeks when stored in the refrigerator.

If you ever want a little sweetness, you can add a smidgen of, honey or maple syrup.

For a nutritional breakfast or snack add:

Frozen berries
Nuts
Flaked coconut
Flax seeds
Bananas
Fruit preserves

Straining and Storing Tips

Here are some other Instant Pot Recipes you may be interested in.

Instant Pot Chicken Philly: A Tender Delicious Sandwich

Instant Pot Greek Yogurt – Straining & Storing

Instant Pot Shredded

Chicken Taco Bowls

Instant Pot Applesauce – Simple & Yummy – No Sugar Needed

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Super Simple Instant Pot Yogurt | 3 Ingredients

Jan Howell

Making Instant Pot yogurt is SUPER SIMPLE. This yummy and delicious recipe has only 3 ingredients and once you taste this yogurt, you’ll never want to buy store-bought yogurt again.

Prep Time10 min
Cook Time8 min
Total Time18 min
Ready in8-24 hours
Yield6 Servings
Serving Size1 cup

Course
- Breakfast
- Snack
Cooking Method
- Instant Pot
Suitable for Diet
- Keto

Ingredients

1/2 gallon of milk

2 Tablespoons starter yogurt (The “starter yogurt” is simply already made PLAIN Greek yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more. I like the FAGE brand Greek yogurt.

1-2 Tablespoon pure vanilla extract (optional)

INSTUCTIONS

1

Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot. YOU CAN USE THE INSTANT POT LID, A GLASS INSTANT POT LID, OR JUST A PLATE.

*****You want to make sure if you do use the Instant Pot lid, that it doesn’t have an aroma. You don’t want a yogurt that tastes like roasted chicken or curry!!!!!! If it does smell, just use a plate. I like this glass lid that you can get for the Instant pot. It’s nice to help keep dishes warm when serving.

2

Press the Yogurt button on the Instant Pot Pressure Cooker and then click the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3

Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F°).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4

Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

When the temperature reaches 110 degrees, you are ready to add your yogurt starter.

5

Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot

If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6

Place the pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7

Push the Yogurt Button; the display will default to 8:00 or 24:00 hours. Click the “adjust” button to increase or decrease time if you prefer.

If you like a tarter yogurt, adjust the time anywhere from 10:00 – 24 hours. I usually set mine at 10 hours.

A few things to note:

Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.

The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.

After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt making around 8:00 p.m. That gives me time for heating and cooling. It works out wonderful.

When I wake up it is ready to strain. If you like a thinner consistency, you won’t need to strain it.

8

Pour the yogurt into a strainer or Nut Bag

Nut Bag Instructions

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

The other method of straining using a bowl strainer and coffee filters can be found here.

Mesh Strainer Instructions

Simply pour the yogurt into the strainer bowl. Let strain to your liking of thickness and texture. (Anywhere from 1-4 hours).

9

Place the yogurt into single one cup jars, or other glass containers

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

breakfast breakfast ideas Instant Pot YOGURT

Instant Pot BBQ Chicken Sandwich

Wondering what to fix for lunch or dinner? Here is a quick and easy recipe for a yummy BBQ chicken sandwich that you can make in the Instant Pot. You can also use canned chicken for an even quicker meal.

If you are not familiar with or have not used a pressure cooker, do not fear. (The memory of my mother telling me of her experience of one exploding in her kitchen kept me from using a pressure cooker for a long time). However, as most of you know, I’ve gotten over that fear and have been using the Instant Pot for many years and LOVE IT!

I have been whipping up all kinds of recipes in the Instant Pot. The shredded chicken recipe is one of my favorites and it works great for this BBQ chicken sandwich and for a lot of other recipes. In this post, I show you how easy it is to make shredded chicken in the Instant Pot.

Cook up a batch and shred it, let it cool and then I put it in zip bags for other meals or snacks.

Instant Pot BBQ Chicken Sandwich

Yesterday I was contemplating what I could fix for lunch. I wanted something healthy, not fast food and I didn’t have much time. Then I remembered that I had cooked up a batch of shredded chicken the other day and had it in the refrigerator. I also remembered that I had frozen some homemade BBQ sauce. So I was able to throw these sandwiches together in no time at all.

Instant Pot BBQ Chicken Sandwich

A quick and easy recipe for a yummy BBQ chicken sandwich that you can make in the Instant Pot.

Prep Time10 min
Cook Time10 min
Total Time20 min

Course
- Main Course
- Condiments and Sauces

INGREDIENTS

- Shredded chicken (Canned chicken can also be used)
- Homemade BBQ Sauce
- Bun (I like to use Torta Rolls from Costco)
- Provolone Cheese
- Horsey Sauce (optional) 2 Tablespoons Mayo, 2 teaspoons horseradish

INSTRUCTIONS

1

Cook chicken breasts and shred with a fork.

2

BBQ CHICKEN SANDWICH Combine shredded chicken and sauce in a medium saucepan.

3

Make optional Horsey Sauce. (2 TB mayo, 2 teaspoons horseradish)

4

Slice the buns in half and toast in the toaster or oven.

5

Place the meat on the toasted bun and add a slice of cheese (optional)

Put it all together, add a fresh green salad, a few chips and you are good to go. A yummy complete meal in no time at all.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken CHICKEN SANDWICH Instant Pot

Instant Pot Sweet Potatoes-Avokado Steamer Basket

If you’re a fan of sweet potatoes, I’ve got a great cooking tip for you: cook them in the Instant Pot! In this post, I’ll show you the recommended pressure cooking settings and give you some tips on some of my favorite steamer baskets.

I know some of you only eat sweet potatoes at Thanksgiving time, all sweetened up and buttery. (Yum, yum)! However, another way to eat them is baked or better yet, steamed.

Did you know that these bright orange gems are not actually potatoes? They are actually a root of the morning glory family. There are hundreds of types of sweet potatoes, and they come in a variety of colors.

You’ll find them cream colored, yellow, red, and even purple. But the variety you’re probably familiar with and see in the store, is the “Covington.” It has pale orange/pink skin and a bright orange pulp.

This root veggie is chock full of nutrition. If you’re not a big fan, I suggest you give them a whirl.

Here is some sweet potato nutritional information

Just one sweet potato gives you 400% of the vitamin A you need each day. Vitamin A helps keep your eyes healthy as well as your immune system. It’s also good for your reproductive system and organs like your kidneys and heart.

Sweet potatoes are rich in:

B vitamins
Vitamin C
Vitamin D
Calcium
Iron
Magnesium
Phosphorus
Potassium
Thiamin
Zinc

Carotenoids give sweet potatoes their rich orange color, just like carrots. Carotenoids are an antioxidant, which means they have the power to protect your cells from day-to-day damage. Something you may want to add to your diet, don’t ya think?

How to steam them in the Instant Pot

Finding the right cooking time is the key!

These root veggies come in all sizes, and if you use just a standard time that you find in most tutorials, you may have find your tatos under-cooked. Unfortunately, there is not a one-size-fits all cooking time.

First of all you’ll need to determine the size of the potatoes. If they’re not all similar in size, you’ll want to cut some so they are.

1 -Measure the circumference of the potatoes.

2- Place the potatoes on a rack or in a steamer basket.

Let’s talk steamer baskets and racks. I was just introduced to this amazing Avokado silicone steamer basket and I’m totally sold. You can cook all kinds of things in it, not just veggies. Use it on the stove top for pasta. When the pasta is cooked, no need to carry the pan to the sink and drain, just lift it up and drain. Then dump the pasta into a bowl. LOVE it!

I use this basket in my Instant Pot for steamed broccoli, beans, and all kinds of stuff. One more thing, it’s so easy to clean! You gotta love that. No more broccoli pieces stuck in the metal mesh.

You can also use a stainless steel rack, or steamer basket.

3 -Add 1 cup water to the Instant Pot

4 -Set pressure cooking method to (MANUAL) (HIGH PRESSURE)

5 -Flip valve for pressure cooking.

6- Set time

Preferences (a little firm – fully tender)

6 inches: (15 – 20) minutes

8 inches: (25 – 30) minutes

10 inches: (35 – 40) minutes

12 inches: (45 – 50) minutes

7- When beeper sounds, use (QUICK RELEASE METHOD) by flipping valve to release steam.

*** Use this guide as a reference and adjust accordingly. It may take a trial run to get them to your preferred texture. If they are not done to your liking, you can always throw them back in for another minute or so.

8- Remove from pan and peel. This is what I love about the silicone steamer basket, YOU DON’T NEED HOT PADS OR MITTS! Simply use the handles to pull out of pan.

9- Serve alone or add your favorite topping.

Enjoy!

Instant Pot Sweet Potatoes

If you’re a fan of sweet potatoes, I’ve got a great cooking tip for you: cook them in the Instant Pot! Quick to make, tender and delicious!

Prep Time1 min
Cook Time18 min
Total Time19 min

Course
- Appetizer
- Snack
- Condiments and Sauces

[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

Raw, unpeeled sweet potatoes.
1 cup water

[MEDIAVINE EXAMPLE AD SPACE 2]

INSTRUCTIONS

1

Place the potatoes on a rack or in a steamer basket.

2

Add 1 cup water to the Instant Pot

3

Set pressure cooking method to (MANUAL) (HIGH PRESSURE)

4

Flip valve for pressure cooking.

5

Preferences (a little firm – fully tender)

6

Set time:

6 inches: (15 – 20) minutes

8 inches: (25 – 30) minutes

10 inches: (35 – 40) minutes

12 inches: (45 – 50) minutes

7

When beeper sounds, use (QUICK RELEASE METHOD) by flipping the valve to release steam.

*** Use this guide as a reference and adjust accordingly. It may take a trial run to get them to your preferred texture. If they are not done to your liking, you can always throw them back in for another minute or so.

Freezing Instructions:

8

Remove from pan and peel.

9

Serve alone or add your favorite topping.

Enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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8 Warming & Healthy Instant Pot Soup Recipes

We’re still in the thick of winter and there is nothing better than a warming & healthy bowl of SOUP! Here are eight of our family’s favorite Instant Pot soup recipes.

My favorite way to make up a batch of soup is with Instant Pot. I love this appliance. (As you all know). Seriously we use this pot almost every day for something. I’ve taken most of my soup recipes and converted them with Instant Pot instructions. It makes it so much easier! No babysitting while cooking. It’s just throw everything in and go do something else for 30 minutes.

our favorite instant pot soup recipes

1-Hamburger soup

This is a simple, hearty soup my mother used to make. It’s not spicy, but naturally flavorful. This has a good meat and potato flavor that soothes the soul. I need to mention that it is so easy to make. Something you can whip up even if you don’t have a lot of time.

This is a simple, hearty soup my mother used to make. It’s not spicy, but naturally flavorful. Just has a good meat and potato flavor that soothes the soul. I need to mention that it is so easy to make. Something you can whip up even if you don’t have a lot of time.

2-chicken “zoodle” soup

This is a version of “chicken noodle soup” but I’ve used spiralized zucchini instead of noodles. However, you can use real flour noodles or egg noodles if you want. This is a good basic chicken broth and veggie soup.

That brings us to the next thing, bone broth.

3-Bone Broth

This golden liquid, known as bone broth, is not only yummy but has all these healing properties: Boosts the immune system

Can heal a leaky gut
Repair damaged joints
Create glowing skin
Boosts metabolism
Builds lean muscle

So why not use it in all your chicken stalk soup based recipes.

4-Creamy Wild rice & mushroom soup

Oh, this soup is good! Creamy, flavorful, and chock full of goodness. This is a soup that you can either add chicken or not, and it will still taste wonderful.

It makes a nice soup for a luncheon, served with a salad.

5-Three bean chili

This chili recipe is the best I’ve ever tasted. Once again, not too spicy and just simple goodness. If you do like it spicy, like my husband, you can just add more chili powder to your bowl. This chili is good with or without meat. I usually make up two pots, one with meat and one without.

This is a good one to freeze for later. Well, they all are!

6-Zucchini basil

Not the most visual appealing soup, but it DOES taste yummy!

A nice soup to make in the summer months when you have a lot of zucchini and basil in the garden. It’s still a good one in the winter too.

7-Olive Garden Minestrone Soup

For those of you who love the Olive Garden minestrone soup, this taste just like it. Another veggie bean soup that is wonderful and again, easy to make.

8-Kitcheree

Kitcheree is a traditional Indian food made from split mung beans and basmati rice. It is indeed a wonder food! It’s easy to digest, and cleansing to the digestive system.

The combination of rice and beans makes it a complete protein, so it can be a great protein source if you are vegetarian. When prepared with all the fixings, this meal encompasses all the six tastes, which in Ayurveda is part of eating a balanced diet, as each taste feeds our body, mind, senses, and spirit and satisfies each of the dietary building blocks

So there you have it, eight different Instant Pot soup recipes that you can try.

Do you know what goes really well with a bowl of soup? Cornbread and biscuits go hand in hand with our soup meals and my husband is usually the one that steps in to make them.

Here is the recipe for a good basic cornbread, and my mother-in-law’s biscuits. Yummy, yum!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

biscuits corn bread healthy eating Instant Pot Instant Pot Soups Soup Recipes soups

Instant Pot Chicken Philly: A Tender Delicious Sandwich

When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!

This is very similar to the Philly Steak recipe that I posted a while back. So if you prefer chicken over beef, this is a great option! There are times when I make a pot of steak Philly and a pot of chicken Philly. That’s the beauty of having two pots.

The combination of tender chicken, sautéed onions, peppers and provolone on a crunchy hoagie roll, is sure to please!

If you don’t have an Instant Pot, you can make this in a crock pot. However, it may take you a little longer, like 6 hours longer. I love my Instant Pot.

Instant Pot chicken Philly Sandwich ingredients

2-2 1/2 lbs chicken (4 breasts or 2 breast and 3 thighs)
2 onions, sliced

3 bell peppers, sliced (red, green or yellow) Buy organic if possible, as these are on the dirty dozen list.
2 cloves garlic, minced
1 cup chicken broth
8 oz mushrooms, sliced (this hand food slicer works is the best)
3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
1 tsp salt
1/2 tsp black pepper
provolone cheese slices
tomato sliced (optional)
6 hoagie rolls

Chicken Philly Instructions:

Mince garlic
Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.
Reserve the mushrooms and half the onions and peppers to sauté later
Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.
Place lid on the pot, flip valve for pressure setting and press “MANUAL”.
Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)
When the beeper sounds, use the Quick Release method.
Remove the chicken onto a plate and shred using two forks.
Place the shredded chicken back into the pot to sit while you prepare the vegetables.
Sauté the remaining onions and peppers until lightly cooked.
Cut the rolls open and place the rolls on a cookie sheet.
Top the bread with a dollop of meat mixture and a slice of cheese.
Broil for a few minutes until bubbly.
Add onions, tomatoes and peppers.

This is a 1/2 beef and 1/2 chicken Philly.

If you like dipping your sandwich, the juice leftover in the pan makes a great au jus.

Enjoy!

Instant Pot Chicken Philly

Jan Howell

When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!

Prep Time20 min
Cook Time20 min
Total Time40 min
Yield6
Serving Size1 sandwich
Meta LabelLabel Value

Course
- Main Course
- Instant Pot
- Chicken
- Sandwich
Cooking Method
- Instant Pot

INGREDIENTS

4 chicken breasts
2 onions, sliced
3 bell peppers, sliced (red, green or yellow)
2 cloves garlic, minced
1 cup chicken broth
8 oz mushrooms, sliced
3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
1 tsp salt
1/2 tsp black pepper
6 provolone cheese slices
tomato sliced (optional)
6 hoagie rolls

INSTRUCTIONS

1

Mince garlic

2

Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.

3

Reserve the mushrooms and half the onions and peppers to saute later

4

Instant Pot Chicken Philly

Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.

5

Place lid on the pot, flip valve for pressure setting and press “MANUAL”.

6

Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)

7

When the beeper sounds, use the Quick Release method.

8

instant pot chicken philly

Remove the chicken onto a plate and shred using two forks.

9

Place the shredded chicken back into the pot to sit while you prepare the vegetables.

10

Sauté the remaining onions and peppers until lightly cooked.

11

Cut the rolls open and place the rolls on a cookie sheet.

12

Top the bread with a dollop of meat mixture and a slice of cheese.

13

Broil for a few minutes until the cheese is bubbly.

14

Instant Pot Chicken Philly

Add onions, tomatoes and peppers.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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chicken chicken philly Instant Pot shredded chicken

Shredded Chicken Taco Bowl : Instant Pot

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap. With simple ingredients and the use of the beloved Instant Pot, this Mexican dish will become one of your go-to dinner favorites.

Ingredients for shredded Chicken Taco Bowls

Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)

Chicken broth or water (broth makes it a little more flavorful)
Long Grain, or Jasmine Rice – 2 cups washed and drained
Black Beans – 1 15 oz. can, drained and rinsed

Frozen Corn – 2 cups
Salsa – 2 cups

Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
Cilantro (optional)
Chopped Olives (optional) Love this slicer!!!
Cheddar Cheese – grated
Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
Tomatoes, chopped (optional)

Instructions

Pour one cup of the broth or water into the Instant Pot pan.
Place the chicken into the pot on top of the broth.
Sprinkle the taco seasoning on top of that.

4. Add the beans, corn and rice.

5. Pour the salsa in and the remaining broth or water.

6. Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7. When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8. After 6 minutes release any remaining pressure and carefully remove lid.

9. Find the chicken in the bottom of the pan and remove to a plate.

10. Using two forks shred the chicken into bite size pieces or shreds.

11. Add the chicken back into the pot and stir to disperse the chicken evenly.

12. Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

Yummy, Yum!!

This makes a great gathering meal for friends and family.

Enjoy!

Shredded Chicken Taco Bowl : Instant Pot

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap.

Prep Time10 min
Cook Time18 min
Total Time28 min

Cuisine
- Mexican
Course
- Main Course
Cooking Method
- Instant Pot
- shredded chicken taco bowl

Ingredients

- Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)
- Chicken broth or water (broth makes it a little more flavorful)
- Long Grain, or Jasmine Rice – 2 cups washed and drained
- Black Beans – 1 15 oz. can, drained and rinsed
- Frozen Corn – 2 cups
- Salsa – 2 cups
- Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
- Cilantro (optional)
- Chopped Olives (optional) Love this slicer!!!
- Cheddar Cheese – grated
- Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
- Tomatoes, chopped (optional)

INSTUCTIONS

1

Pour one cup of the broth or water into the Instant Pot pan.

2

Place the chicken into the pot on top of the broth.

3

Sprinkle the taco seasoning on top of that.

4

Add the beans, corn and rice.

5

Pour the salsa in and the remaining broth or water.

6

Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7

When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8

After 6 minutes release any remaining pressure and carefully remove lid.

9

Find the chicken in the bottom of the pan and remove to a plate.

10

Using two forks shred the chicken into bite size pieces or shreds.

11

Add the chicken back into the pot and stir to disperse the chicken evenly.

12

Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken Instant Pot shredded chicken taco bowl

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

Here is another favorite INSTANT POT SOUP RECIPE that we love in our family. I started making this white bean potato soup with rosemary & kale soup last year while on a reset diet. I make it all the time now, even during the summer. Kris Carr is one of my favorite mentors and a version of this recipe was used in her ‘Crazy Sexy You’ program. I have adapted the recipe a bit and made it available to make using my favorite appliance, the INSTANT POT.

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint!

Two Instant Pots?

I love this pot so much, that I have two of them. Yep, TWO. There are many situations that I use both of them for the same meal: one for a steamed veggie, and one for the main dish. In this case, I triple the recipe and split it between two pots. This will give me several other ‘on the spot’ dinners, for the nights I don’t want to cook!

If you don’t have an Instant Pot, I do recommend you invest a little money and get one. However, this recipe can easily be made using a regular pot on the stove top.

The hardest part of this white bean potato soup is chopping the vegetables. (That is if you are doing it the HARD WAY). I’m telling ya, CHOP THE VEGETABLES THE EASY WAY using this little gadget.

One of my favorite kitchen gadgets is this veggie chopper. I use it all the time for cutting up vegetables when I make soups, and salads. It saves so much time and saves your fingers! I tend to cut my fingers a lot when I am chopping up veggies. Especially when they are small pieces. This little gadget works like a charm! I have gone through several different kinds of choppers like this, but this one seems to be a good one. It has very high ratings on Amazon and I have been very pleased with it.

See how easy it is to use!

Back to the white bean potato soup recipe!

I am going to give you the recipe for a small 4 serving batch, however, I always triple the recipe and freeze for later.

So if you want more than 4 servings, I recommend at least doubling it!

Soup Ingredients

1 TB olive oil
4 cloves garlic, minced
1 onion, chopped
1 cup chopped celery (about 2 stalks)
1 cup chopped carrots (about 2 carrots)
1 TB fresh rosemary, chopped
3 white potatoes, peeled and cut into cubes
1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika (optional)
4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
1 cup water
2 bay leaves
4 kale leaves, washed and stems removed. Chop into bite size pieces.
1 tsp apple cider vinegar

Instructions

Chop up vegetables

Set the Instant Pot to “SAUTE”

Store the lids in a zip bag in the clean pot.

I like this 3 ring, multi-color set.

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

Turn the Instant Pot off, and set on “SOUP”

Adjust the time down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

Not bad for a healthy bowl of soup, don’t ya think?

While you are waiting for the soup to cook, cut up the kale.

*****Save your kale stems for juicing, or compost if you are into that kind of thing.

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

Once the pressure is release, remove the bay leaves.

To create a more creamy texture: use an immersion blender or blender to puree the soup until it is the texture you like.

Leave some of the potato and carrots chunky.

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup.

No need to turn it back up to pressure!

Taste the soup and add more salt and pepper if needed.

There you have it!

Ladle soup in a bowl and if you do bread, ENJOY with a slice of your favorite baguette!

storage tips

Leftover soup will keep for up to 6 days in the fridge, or frozen for up to 2 months.

Like I mentioned before, I triple the recipe. This is where having TWO INSTANT POTS, comes in real handy!!!!!

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint! Recipe adapted so you can make it quickly in the Instant Pot or on the stove top.

Prep Time20 min
Cook Time15 min
Total Time35 min
Yield4 Servings

Course
- Soup
Cooking Method
- Instant Pot

[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

- 1 TB olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped carrots (about 2 carrots)
- 1 TB fresh rosemary, chopped
- 3 white potatoes, peeled and cut into cubes
- 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
- 1 cup water
- 2 bay leaves
- 4 kale leaves, washed and stems removed. Chop into bite size pieces.
- 1 tsp apple cider vinegar

[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Set the Instant Pot to “SAUTE”

2

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

3

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

4

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

5

Turn the Instant Pot off, and set on “SOUP

6

Adjust down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

7

Not bad for a healthy bowl of soup, don’t ya think?

8

While you are waiting for the soup to cook, cut up the kale.

9

Save your kale stems for juicing, or compost if you are into that kind of thing.

10

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

11

Once the pressure is release, remove the bay leaves.

12

To create a more creamy texture: using an immersion blender to puree the soup until it is the texture you like. Leave some of the potato and carrot chunky.

13

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

14

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup. No need to turn it back up to pressure!

15

Taste the soup and add more salt and pepper if needed.

16

There you have it!

17

Ladle soup in a bowl and ENJOY!

[MEDIAVINE EXAMPLE AD SPACE 3]

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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bean Instant Pot Kale recipes soup

Instant Pot: Creamy Wild Rice & Mushroom Soup with Non-Dairy Option

Winter is the time for SOUP! Here is another hearty soup you can whip up in the Instant Pot. This wild rice and mushroom soup is creamy, filling, and very tasty! What I love about this recipe is that you can make it non-dairy if you want without sacrificing the flavor! You can also omit the chicken for a vegetarian option.

Wild rice & Mushroom Soup

Ingredients

1 onion (chopped)
2 cloves garlic (minced)
3 skinless boneless chicken thighs or chicken breast, chopped (optional) Still tasty without chicken.
1 cup celery (approximately 3 stalks sliced)
3-4 oz button mushrooms (sliced)
1 cup cubed carrots (approximately 2 medium carrots)
1/2 yellow bell pepper (chopped) *If you don’t care for bell peppers, you can add frozen corn.
1 cup wild rice (must be WILD RICE)
2 Tbsp chopped fresh sage (1/2 Tablespoon dried)
1 Tbsp fresh thyme leaves (1 teaspoon dried)
zest of 1 lemon (optional)
1 pinch nutmeg
4 cups chicken broth (vegetable broth can be used it vegetarian option is preferred).
1/4 cup butter (for non-dairy option: use coconut oil, or olive oil)
1/2 cup whipping cream (nondairy option: use coconut cream)
1/4 cup all-purpose flour (gluten-free: use rice, buckwheat, or millet flour)
1/2 cup milk (non-dairy option: use coconut milk, almond, or soy milk)
1 teaspoon salt
pepper to taste

Wild rice & Mushroom Soup Instructions

Peel and chop onion, carrots, bell pepper, and celery

I love this veggie chopper!

Mince the garlic
Slice mushrooms.

This mushroom slicer is the BEST. It is great for chopping mushrooms, olives, and boiled eggs!

Cube chicken thighs.

The easiest way to do this is with partially frozen boneless chicken thighs.

Saute onions and garlic

Press “SAUTE” on the Instant Pot and when hot add onions and garlic. Stir until onions are wilted and slightly brown. De-glaze pan by adding a little of the bone broth.

Add chicken, mushrooms, remaining vegetables, and wild rice.
Add broth, sage, thyme, lemon zest, nutmeg, salt, and pepper.
Place the lid on the pot and turn the valve to the sealing position.

Press “MANUAL” at high pressure. Change time to 30 minutes.

It will take some time for the soup to come to pressure, so the actual cooking time is longer than 30 minutes.

When the buzzer sounds, let the soup “NATURAL RELEASE”

This may take up to 20-25 minutes, so plan accordingly.

While the soup is naturally releasing, prepare the Bechamel sauce.

Bechamel Sauce:

Add 1/4 cup butter or oil of choice to a small saucepan and melt over medium-low heat.
Place 1/4 cup flour into the pan and whisk until well combined.

Add cream and whisk well
Then add 1/2 cup milk and whisk until well combined and heated through.
Remove from heat and continue whisking until it thickens (about 5 minutes).

Add Bechamel sauce to ready cooked soup in Instant Pot and stir.

For a creamier texture, let the soup sit for about 10 minutes longer and stir frequently.

Sprinkle with fresh chopped parsley or cilantro.

Instant Pot: Creamy Wild Rice & Mushroom Soup with Non-Dairy Option

This wild rice and mushroom soup is creamy, filling, and very tasty! Easy to make in the Instant Pot! What I love about this recipe is that you can make it non-dairy if you want without sacrificing the flavor!

Prep Time20 min
Cook Time30 min
Total Time50 min
Yield 8 Servings

Course
- Soup
Cooking Method
- Instant Pot

Ingredients

- 1 onion (chopped)
- 2 cloves garlic (minced)
- 3 skinless boneless chicken thighs or chicken breast, chopped (optional) Still tasty without chicken.
- 1 cup celery (approximately 3 stalks sliced)
- 3-4 oz button mushrooms (sliced)
- 1 cup cubed carrots (approximately 2 medium carrots)
- 1/2 yellow bell pepper (chopped) *If you don’t care for bell peppers, you can add frozen corn.
- 1 cup wild rice (must be WILD RICE)
- 2 Tbsp chopped fresh sage (1/2 Tablespoon dried)
- 1 Tbsp fresh thyme leaves (1 teaspoon dried)
- zest of 1 lemon (optional)
- 1 pinch nutmeg
- 4 cups chicken broth (Vegetable broth can be used it vegetarian option is preferred).
- 1/4 cup butter (for non-dairy option: use coconut oil, or olive oil)
- 1/2 cup whipping cream (non dairy option: use coconut cream)
- 1/4 cup all purpose flour (gluten free: use rice, buckwheat or millet flour)
- 1/2 cup milk (non-dairy option: use coconut milk, almond or soy milk)
- 1 teaspoon salt
- pepper to taste

INSTUCTIONS

1

PEEL AND CHOP ONION, CARROTS, BELL PEPPER AND CELERY

2

MINCE THE GARLIC

3

SLICE MUSHROOMS.

4

CUBE CHICKEN THIGHS.

The easiest way to do this is with partially frozen boneless chicken thighs.

5

SAUTE ONIONS AND GARLIC

6

Press “SAUTE” on the Instant Pot and when hot add onions and garlic. Stir until onions are wilted and slightly brown. De-glaze pan by adding a little of the bone broth.

7

ADD CHICKEN, MUSHROOMS, REMAINING VEGETABLES AND WILD RICE.

8

ADD BROTH, SAGE, THYME, LEMON ZEST, NUTMEG, SALT AND PEPPER.

9

PLACE THE LID ON THE POT AND TURN THE VALVE TO THE SEALING POSITION.

10

PRESS “MANUAL” AT HIGH PRESSURE. CHANGE TIME TO 30 MINUTES.

It will take some time for the soup to come to pressure, so actual cooking time is longer than 30 minutes.

11

WHEN THE BUZZER SOUNDS, LET THE SOUP “NATURAL RELEASE”

This may take up to 20-25 minutes, so plan accordingly.

12

WHILE THE SOUP IS NATURAL RELEASING, PREPARE THE BECHAMEL SAUCE.

Béchamel Sauce:

13

Add 1/4 cup butter or oil of choice to a small saucepan and melt over medium-low heat.

14

Place 1/4 cup flour into pan and whisk until well combined.

15

Add cream and whisk well

16

Then add 1/2 cup milk and whisk until well combined and heated through.

17

Remove from heat and continue whisking until it thickens (about 5 minutes).

18

ADD BECHAMEL SAUCE TO READY COOKED SOUP IN INSTANT POT AND STIR.

For a creamier texture, let the soup sit for about 10 minutes longer and stir frequently.

19

Sprinkle with fresh chopped parsley or cilantro.

Yummy, yum!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Instant Pot mushrooms soup wild rice

How to Make Healing Bone Broth in the Instant Pot

What a great time of the year to sip on a hot cup of healing bone broth.

Why is bone broth so healing?

Boosts the immune system
Can heal a leaky gut
Repair damaged joints
Create glowing skin
Boosts metabolism
Builds lean muscle

This golden liquid is well known for its ability to heal the digestive system, particularly leaky gut syndrome. Three of the primary amino acids found in bone broth are glycine, proline, and l-glutamine. Bone broth also contains plenty of healthy fat and essential nutrients like:

Calcium
Magnesium
Potassium

How do you make healing bone broth?

Slow cooking or pressure cooking the bones with a bit of acid (in this case, apple cider vinegar) releases the calcium, magnesium, phosphorus, glutamine, proline, and glycine into the liquid along with a slew of other amino acids.

The process is VERY EASY and can be made VERY QUICKLY using, my favorite, the INSTANT POT. It doesn’t cost much at all to make. You can also make it by simmering it on the stovetop for 24 hours. (But who has time for that)?

Bone broth can be made from just about any leftover bones you have. I frequently roast a whole chicken in the Instant Pot and save the bones in a zip bag in the freezer. When I have a few chicken carcasses, I make bone broth.

Beef bones can also be used, but they must be roasted first. (I prefer chicken bones) Different kinds of bones produce different flavors, so use what you like.

Use organically-raised beef or chicken and organic vegetables if you can.

Ingredients

2 chicken frames, without meat, about 3 pounds of chicken bones (or 1 turkey frame)
2-3 stalks of celery, washed and cut into large chunks
2 small onions, peeled and cut into quarters
4 cloves garlic, peeled and smashed
2 medium carrots, peeled or scrubbed and cut into large chunks
1 1-inch piece of fresh ginger
6-10 peppercorns (red or pink optional)
1 bay leaf
4 quarts of filtered water, more or less, to cover bones and to fill the inner pot just below the fill line
1 Tbsp. apple cider vinegar
A few sprigs of fresh thyme, ½ teaspoon of dried
1 tablespoon salt

Instructions

Wash and cut vegetables
Place bones, vegetables, herbs, and vinegar into the inner pot.
Add enough water to cover the bones and vegetables in the pot. ( Do not go past the fill line )
Place lid on Instant Pot and lock into place.
Flip the vent valve to ‘Sealing’.
Select the ‘Manual’ setting and adjust the time to 120 minutes.
When cooking is done, allow pressure to release naturally (10-20 minutes).
Release any residual pressure using the vent valve before removing the lid.
Allow the liquid to cool slightly before straining.
Using a fine-mesh steel strainer, strain the liquid and discard cooked vegetables.

***If bones are not too brittle, you can run another batch using the bones and adding fresh vegetables. I do this.

Broth may be stored in Mason jars with lids in the fridge for up to 5 days or frozen indefinitely. I like to fill pint-size jars for my single daily dose of broth.

Instructions without an Instant Pot

Place all ingredients in a big saucepan or slow cooker
Bring all ingredients to a boil, reduce heat, and simmer for 24 hours.

How to use the broth

Besides sipping and drinking bone broth, bone broth can be used to make healing soups or wherever broth is called for in a recipe.

Bone broth is also really good for your dog. It is recommended not to give dogs onions so that you can make a small batch for dogs without the onion. I occasionally pour a bit of bone broth over my dog’s food, especially when I can tell he is achy or sore from overworking.

(Those obsessive border collies)

Enoy!

How to Make Healing Bone Broth in the Instant Pot

Jan Howell

Delicious, nutritious and easy to make bone broth using the Instant Pot.

Prep Time5 min
Cook Time2 hr
Total Time2 hr 5 min
Yield4 quarts

Course
- Soup
Cooking Method
- Instant Pot

INGREDIENTS

- 2 chicken frames, without meat, about 3 pounds of chicken bones (or 1 turkey frame)
- 2-3 stalks celery, washed and cut into large chunks
- 2 small onions, peeled and cut into quarters
- 4 cloves garlic, peeled and smashed
- 2 medium carrots, peeled or scrubbed and cut into large chunks
- 1 1-inch piece of fresh ginger
- 6-10 peppercorns (red or pink optional)
- 1 bay leaf
- 4 quarts filtered water, more or less, to cover bones and to fill the inner pot just below fill line
- 1 Tbsp. apple cider vinegar
- Few sprigs of fresh thyme, ½ teaspoon dried
- 1 tablespoon salt

INSTUCTIONS

1

Wash and cut vegetables

2

Place bones, vegetables, herbs, and vinegar into the inner pot.

3

Add enough water to cover the bones and vegetables in the pot. ( Do not go past fill line )

Place lid on Instant Pot and lock into place.

4

Flip vent valve to ‘Sealing’.

Select ‘Manual’ setting and adjust the time to 120 minutes.

5

When cooking is done, allow pressure to release naturally (10-20 minutes).

6

Release any residual pressure using the vent valve before removing the lid.

7

Allow the liquid to cool slightly before straining.

8

Using fine mesh steel strainer, strain the liquid and discard cooked vegetables.

***If bones are not to brittle, you can run another batch using the bones, and adding fresh vegetables. I do this.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Instant Pot – Hamburger Soup

There is nothing more comforting on a cold winter night than a simple bowl of hamburger soup. Simple because it has a simple, soothing flavor and simple basic ingredients.

It is very quick to make, especially if you use an Instant Pot. Yes, it can be made on the stovetop, but the Instant Pot makes the job so much quicker and easier.

Hamburger Soup Ingredients

1 lb. ground beef (preferably grass-fed if available) – ground turkey work great as well
2 large carrots, chopped
1 small onion, chopped finely
3 small potatoes, chopped
2 stalks celery, chopped

3 cups beef broth OR 3 teaspoons beef bullion and 3 cups water
1 cup frozen beans, cut into 1-inch pieces (optional)
2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 can stewed chopped tomatoes
2 teaspoons onion powder

Instructions

1- Chop potatoes, celery, carrots into uniform 1/2 – 1 inch pieces.

One of my favorite kitchen gadgets is this veggie chopper. I use it all the time for cutting up vegetables when I make soups, and salads. It saves so much time and saves your fingers! I tend to cut my fingers a lot when I am chopping up veggies. Especially when they are small pieces. This little gadget works like a charm! I have gone through several different kinds, and this one seems to be a good one. It has very high ratings on Amazon and I have been very pleased with it.

The chopper I featured in the video below is another brand. It didn’t end up holding up so great. It cracked after a short time. However, you will get an idea of how these choppers work.

2- Choose “Saute” on the Instant Pot

3- Add ground meat and chopped onion to the pot

***If you are using ground turkey or very lean ground beef, you may need to add a little olive oil or avocado oil to the pan.

Saute the meat until it is cooked all the way through.

5- Add the rest of the ingredients

Give it a stir. Place the lid on the pot and flip the valve away from you to pressure.

6- Turn off the Instant Pot and press the “manual” button on high pressure

Adjust time to 5 minutes.

Cooking time ends up being about 15 minutes.

7- When the beeper sounds, flip the valve to release pressure.

8- Open the lid and serve.

Instant Pot – Hamburger Soup

Jan Howell

There is nothing more comforting on a cold winter night than a simple bowl of hamburger soup. Simple because it has a simple, soothing flavor and simple basic ingredients.

Prep Time15 min
Cook Time15 min
Total Time30 min

Course
- Soup
Cooking Method
- Instant Pot
Attribute Label
- Attibute Values

Ingredients

- 1 lb. ground beef (preferably grass fed if available – ground turkey work great as well)
- 2 large carrots chopped
- 1 small onion chopped finely
- 3 Small potatoes chopped
- 2 Stalks Celery chopped
- 3 Cups beef broth or 3 teaspoons beef bouillon
- 1 Cup frozen beans cut into 1 inch pieces (optional)
- 2 Teaspoons salt
- 1/2 Teaspoon pepper
- 2 garlic cloves minced
- 1 Can stewed chopped tomatoes
- 2 Teaspoons onion powder

INSTUCTIONS

1

Chop potatoes, celery, carrots into uniform 1/2 inch pieces

2

Choose “Sauté” on the Instant Pot

3

Add ground meat and chopped onion to the pot

***If you are using ground turkey or a very lean ground beef, you may need to add a little olive oil or avocado oil to the pan.

4

Sauté the meat until it cooked all the way through.

5

Add the rest of the ingredients

6

Give it a stir. Place the lid on the pot and flip the valve away from you to pressure.

7

Turn of the instant pot and press the “manual” button on high pressure.

8

Adjust time to 5 minutes.

Cooking time ends up being about 15 minutes

9

When the beeper sounds, flip valve to release pressure.

10

Remove lid and serve

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Instant Pot Applesauce – Simple & Yummy – No Added Sugar

One of the many things I enjoy about the fall season, are the beautiful golden apples that come off our apple tree. I just couldn’t let all those apples go to waste, so I decided to make some applesauce. Using the Instant Pot to cook the apples made the process sooooooooo much easier. Seriously, there is no end to what this appliance can do.

This applesauce recipe is SIMPLE, quick and so yummy. There is not even any sugar added.

Here is a quick video tutorial to show how easy it is.

Here is the detailed low down.

Items needed

2 big bowls (one for apples and one for skins and cores)
Instant Pot
glass jars or other food storage jars (makes about 9-10 cups)
jar funnel
immersion blender, blender or potato masher would work
measuring cup and spoon
apple peeler & slicer (optional, but VERY handy)

Applesauce ingredients

Apples – approximately 10 cups sliced apples ( 20-25 apples)
1 teaspoon Cinnamon
3/4 cup Water
1 Tablespoon Lemon juice (optional) if canning be sure to use lemon juice

Applesauce Instructions

Fill the sink full of water and wash all of the apples

This little gadget makes making applesauce a breeze. It is also great for dehydrating apples, or whenever you want a bunch of apples sliced evenly for salads or snacking. You can do without it, however it does make things much easier! It PEELS, SLICES and CORES the apples all at once.

Slice, core and peel the apples.

You can leave the skin on if you choose. If you don’t have a slicer, just cut up the apples into 1 inch chunks. The apple skins are a nice addition to the compost pile, if you have one.

Fill the Instant Pot with apples. Don’t go over the max line.

Add 1 Tablespoon of lemon juice.

If you are eating the applesauce right away, you can get away with not putting the lemon juice in it. If you are going to can or freeze it, I recommenced using the lemon juice to help preserve and help with acid balance. I don’t think it alters the taste either way.

Add 3/4 cup water and the cinnamon.

Place the lid on the Instant Pot and flip valve for pressure.

Click “MANUAL” high pressure

Adjust time to 5 minutes

‘NATURAL RELEASE” After the timer goes off let the pressure release naturally for approximately 24 minutes.

Remove lid. Take an immersion blender and blend until it is the consistency that you like.

Immersion blenders work like a charm and do it quickly. You can also use a blender or potato masher.

Ladle into glass jars.

If canning, be sure to leave 1/2 inch headspace at the top of the jar!

You can eat it right away, freeze, or can the applesauce. Soooooooo yummy!

Canning instructions

Place jars in a hot water bath and process 20 minutes.

Start timing when the water is at a rapid boil.

Remove jars and place them on a dishcloth.

Let them sit for 24 hours to make sure it seals. They will usually seal within minutes.

Instant Pot Applesauce – Simple & Yummy – No Added Sugar

Jan Howell

A simple, delicious applesauce. Quick and easy to make using the Instant Pot. No sugar is needed! Sweet with a hint of cinnamon, you’re going to love it!

Prep Time20 min
Cook Time40 min
Total Time1 hr

Course
- Side Dish
Cooking Method
- Instant pot

Ingredients

- 20-25 apples (approximately 10 cups sliced apples)
- 1 teaspoon Cinnamon
- 3/4 Cup water
- 1 Teaspoon Lemon juice

INSTUCTIONS

1

Fill the sink full of water and wash all of the apples

2

Slice, core and peel the apples. Some say you really don’t need to peel the apples, but I do. It would add extra fiber, but not sure what the texture would be.

3

If you don’t have a slicer, just cut up the apples into 1 inch chunks.

4

Fill the Instant Pot with apples. Don’t go over the max line.

5

Add 1 Tablespoon of lemon juice.

6

Add 3/4 cup water

7

Place the lid on the Instant Pot and flip valve for pressure.

8

Click “MANUAL” high pressure

9

Adjust time to 5 minutes

10

‘NATURAL RELEASE” After timer goes off let pressure release naturally for approximately 24 minutes.

11

Remove lid. Take an immersion blender and blend until it is the consistency that you like.

12

Ladle into glass jars.

Canning Instructions

13

Place jars in hot water bath and process 20 minutes. Start timing when the water is at a rapid boil.

14

Remove jars and place on dish cloth. Let them sit for 24 hours to make sure it seals. They will usually seal within minutes.

There you have it! Go find some beautiful apples and make some yummy applesauce!

Check out these other Instant Pot Recipes.

Happy Autumn!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

applesauce Instant Pot recipes

Instant Pot Greek Yogurt – Straining & Storing Tips

Making Greek yogurt in the Instant Pot has just gotten easier. To get the thickness of Greek yogurt, you need to strain the processed yogurt. In my previous yogurt making tutorial, I showed you how to strain the yogurt using a nut milk bag. It works great and gets good results; however, it can be messy and is challenging to transfer the yogurt into the bag without it getting all over the place. Doing it that way is a two man job.

I have found a way to strain the yogurt without all that mess. Some of you may already be doing it this way, but for those of you, who haven’t tried this, give it a whirl.

If you haven’t yet tried making yogurt and you have an Instant Pot, GET ON IT! If you don’t have an Instant Pot, I highly recommend you get one and start making yogurt. (You will absolutely love making all kinds of things in this wonder machine)

*****By the way, the 7 in One Instant Pot (that is what I have) is on sale right now on Amazon. Best price I have seen $79.95.

Making yogurt can seem very intimidating; however, it seriously is very easy to do. Once you make it and taste how yummy it is, you will never go back to store bought. Homemade yogurt is so much better for you. There are only TWO ingredients, THREE if you choose to add a little vanilla flavoring.

Milk
A little starter yogurt
Vanilla (optional)

That’s it!

Here is a little video clip showing the new process of straining using your steam basket and a few coffee filters.

What you will need

Regular large bowl strainer
Steam basket
Large bowl
4 Large coffee filters
Cheese cloth can also be used instead of coffee filters

Straining yogurt

Set the steam basket inside the bowl strainer and set on top of large bowl. The only reason I am using two strainers, is the bowl strainer is not big enough to hold all the yogurt. If you have a strainer large enough you will NOT have to use the steam basket.

Place four coffee filters inside steam basket, at an angle and overlapping to fully cover the inside of the bowl. If you have a bigger strainer, you may need more filters.

I recommend only making a half batch (1/2 gallon of milk instead of a full gallon), if using a small strainer.

Pour the processed yogurt into the lined strainers and let it sit 1-2 hours. You can leave it on the counter top or place in the refrigerator.

Once the yogurt is at the consistency that you prefer, transfer the yogurt to another bowl. The longer you strain, the thicker it will be. AHHHHH, this is SO much easier than squeezing the yogurt from the nut milk bag.

Remove the coffee filters and throw them away.

***** update 2/27/23

I have found a new strainer that is my favorite so far. You can get it HERE.

Yogurt can be stored in single serving containers or one large dish with a lid. These are the once I prefer.

Pint jars with a lids work great.

Here are a few other yogurt related posts to check out.

Valentine Yogurt Parfait

Morning Breakfast Muesli

For the latest post on HOW TO MAKE YOGURT, go HERE.

Enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Greek Yogurt Instant Pot

Instant Pot – Rosemary & Garlic Mashed Potatoes

Oh, the comfort of mashed potatoes! If you enjoy the flavor of rosemary, and garlic, and mashed potatoes, then you are going to love this Rosemary & Garlic Mashed Potatoes recipe. It is easy, of course, because cooking in the Instant Pot is always a pleasure.

I have had my Instant Pot for several years, and still, use it almost every day. Now that is one appliance worth keeping. (I have two). If you don’t have one, get one! If you have one and haven’t started using it, start using it. So many people get an Instant Pot and never start using it because they are intimidated. DON’T BE! There are so many tutorials and recipes out there and this gadget will seriously make your life so much easier.

Rosemary is one of my favorite herbs. Not only does it smell fabulous, it really does enhance the flavor of so many dishes. For this recipe, I use fresh, when I have it available, but if you don’t have fresh, just use dried rosemary.

Rosemary & Garlic Mashed Potatoes Ingredients

5-6 medium russet potatoes
1 cup chicken broth or water
5-7 cloves garlic (minced)
3-4 sprigs of fresh rosemary (2 Tablespoons dried)
1 Tablespoon Butter/or Ghee
1/4 cup milk or nut milk of your choice

Instructions

1 – Peel Potatoes.

Treat yourself to a good potato peeler. There is nothing more frustrating than a poor peeler. I used to hate peeling potatoes until I got a decent peeler. It is a big game changer! This is the one that I like.

2- Place the steam basket into the pot. If you don’t have one you can cook without.

3- Cut potato into quarters and put in the steam basket

4- Add 1 cup water or broth

5- Place the sprigs of rosemary over the potatoes.

6- Add the garlic

7- Place the lid on the Instant Pot and secure pressure valve.

8- Press “MANUAL” and adjust pressure for 25 minutes

9- When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10- Remove steam basket or drain potatoes if you didn’t use a steam basket.

11- Remove rosemary

12- Add butter and milk.

13- Using an electric hand mixer, whip potatoes until creamy.

Instant Pot – Rosemary & Garlic Mashed Potatoes

Creamy, flavorful mashed potatoes that you can make up quick and easy with the Instant Pot,

Prep Time10 min
Cook Time35 min
Total Time45 min
Serving Size6

Course
- Side
Cooking Method
- Instant Pot

Ingredients

- 5-6 medium russet potatoes
- 1 cup chicken broth or water
- 5-7 cloves garlic (minced)
- 3-4 sprigs fresh rosemary (2 Tablespoons dried)
- 1 Tablespoon Butter/or Ghee
- 1/4 cup milk or nut milk of your choice

INSTUCTIONS

1

Peel Potatoes.

2

Place steam basket into pot. If you don’t have one you can cook without.

3

Cut potato into quarters and put in the steam basket

4

Add 1 cup water or broth

5

Place the sprigs of rosemary over the potatoes.

6

Add the garlic

7

Place the lid on the Instant Pot and secure pressure valve.

8

Press “MANUAL” and adjust pressure for 25 minutes

9

When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10

Remove steam basket or drain potatoes if you didn’t use a steam basket.

11

Remove rosemary

12

Add butter and milk.

13

Using an electric hand mixer, whip potatoes until creamy.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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garlic Instant Pot Mashed Potatoes recipes rosemary

Instant Pot Lentils – Simple, Tasty and Nutritious

I am just now realizing that I have not shared with you how to make simple, tasty, and nutritious lentils in the Instant Pot. Lentils are chuck full of nutrition and a great source of protein, especially if you are choosing to eat a more plant-based diet. Instant Pot lentils are the perfect legume to eat in the summer. They are hassle-free to make, especially if you make them in the Instant Pot. You don’t have to pre-soak or babysit them while they are cooking. I love my Instant Pot!

Lentils have a nutty, earthy flavor that can complement almost any meal. Put them in salads, spreads, soups, tacos, wraps, or just eat them flavored by themselves.

Lentil health benefits include:

1-Lower Cholesterol

Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber.

2-Heart Healthy

Lentils are a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen, and nutrients throughout the body.

3-Stabilizes Blood Sugar

Lentils are full of fiber. Fiber-rich foods slow down digestion and stabilize blood sugar levels. This can be especially helpful for those with diabetes, insulin resistance, or hypoglycemia.

4- Digestive Health

Insoluble dietary fiber found in lentils helps prevent constipation and other digestive disorders like irritable bowel syndrome and diverticulitis.

5-Good Source of Protein

Of all legumes and nuts, lentils contain the third-highest levels of protein. This makes them a wonderful source of protein for those choosing to eat a plant-based diet.

Now you know some of the reasons why you may want to start adding this legume to your diet. Let’s get to how you make them, shall we?

There are a few different types of lentils. The reason I mention it is because some of them cook faster than others and you will want to make sure you are going to get the results you are looking for.

Types of lentils

Red Lentils: (Actually more orange than red, these lentils are commonly used in soft dishes like soups and curries. This is because they break down quickly and become creamy and mushy when you cook them, making them the perfect thickening agent for stews, soups, and purées.

Brown and Green Lentils: These are the most common lentils, and the ones you will most likely find in the store. Brown and green lentils are pretty versatile. You can cook them less to get a more firm texture or longer for a softer texture.

Black Beluga Lentils: This type of lentil is a little more expensive. The other versions are VERY cheap. They hold their shape well when cooked, so they make a great side dish or a bed on which you can serve your meal. Black beluga lentils have a hearty, full-bodied flavor.

I am going to share with you how to make a basic pot of Brown & Green lentils.

Ingredients

2 teaspoons olive oil, coconut oil, or oil of your choice
1/2 small onion, diced (about 1/3 cup)
1 clove of garlic, minced
2 cups water, vegetable broth, or chicken broth (Using broth will add more flavor).
1 cup brown or green lentils
1/2 teaspoon salt
Don’t be afraid to experiment. Add other spices or seasonings. ( A little fresh minced ginger is very good).

Instant Pot Lentils instructions

Rinse lentils with water
Select the “SAUTE” button on the Instant Pot.
Place the oil in the pan and add onion, stir and cook for about 3 minutes.
Add the garlic and cook only until fragrant, about 2 minutes.
Place the liquid of choice, salt, and lentils into the pan and give it a stir.
Apply the lid, making sure to flip the valve to the “pressure” position.
Select the “MANUAL” setting.
Adjust time for 15 minutes. (This will give you a soft lentil, if you want it firmer, adjust down to 13-14 minutes)
When the beeper sounds, “Natural Release” for about 10 minutes.
Remove the lid and enjoy!

This recipe makes approximately 2 1/2 cups of cooked lentils.

After cooking beans and legumes, the Instant Pot may collect fluid in the little catcher on the back of the pot. Check that and empty if needed.

Storage:

The cooked lentils can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. I like to double the batch and freeze it for other meals, or to add to soups later in the week.

Another thing I like to do is freeze 1/2 cup servings to add to my smoothies. This is a great protein alternative instead of using protein powders. Use this nifty 1/2 cup silicone Jumbo ice cube tray to freeze small portions. Pop them out and place them in a zip lock bag for single use. *Just make sure you thaw them before adding to smoothies or it will take forever to blend up. I just put a few in the fridge and use them as needed.

I hope this was helpful and inspires you to try some lentils if you are not already eating them!

Printable Recipe

Instant Pot Lentils – Simple, Tasty and Nutritious

A flavorful brown or green lentil recipe. Great to eat as a side dish, added to soups, salads, tacos, or wraps. Quick and easy to make using the Instant Pot!

Prep Time5 min
Cook Time35 min
Total Time40 min
Yield5 Servings

Cuisine
- Side Dish
Course
- Condiment
Cooking Method
- Instant Pot

Ingredients

- 2 teaspoons olive oil (coconut oil, or oil of your choice)
- 1/2 Small onion diced (about 1/3 cup)
- 1 Clove garlic minced
- 2 Cups water, vegetable broth, or chicken broth (Using broth will add more flavor).
- 1 Cup brown or green lentils
- 1/2 Teaspoon salt
- Don’t be afraid to experiment. Add other spices or seasonings. (A little fresh minced ginger is very good).

INSTUCTIONS

1

Rinse lentils with water

2

Select the “SAUTE” button on the Instant Pot.

3

Place the oil in the pan and add onion, stir and cook about 3 minutes.

4

Add the garlic and cook only until fragrant, about 2 minutes.

5

Place the liquid of choice, salt and lentils into the pan and give it a stir.

6

Apply the lid, making sure to flip the valve to “pressure” position.

7

Select the “MANUAL” setting.

8

Adjust time for 15 minutes. (This will give you a soft lentil, if you want it more firm, adjust down to 13-14 minutes)

9

When the beeper sounds, “Natural Release” for about 10 minutes.

10

Remove the lid and enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Instant Pot instant Pot Lentils side dish Vegan Vegitarian

Instant Pot Beets – The Healthy Low-down

Why are these ruby red gems so good for you? I am going to give you the healthy low-down AND show you how easy they are to cook in the Instant Pot. If beets are not your thing, I encourage you to give them another go.

We got the BEET, the health beat that is.

Beets are loaded with nutritional properties which make them a great addition to any meal. You really can do a lot with them, once they are cooked.

What are the benefits of eating beets?

Promote Heart Health
High in Antioxidants
Relieve Inflammation
Support Digestive Health
Aid in Detoxification
Boost Stamina

Promote a healthy heart

Beets have naturally occurring nitrates, which are converted into nitric oxide in your body. Nitric oxide, in turn, helps to relax and dilate your blood vessels, improving blood flow and lowering blood pressure.

One study shows how drinking beet juice can lower blood pressure 4-5 points within hours. Another study in 2017 shows how beet juice helped lower levels of bad LDL cholesterol in people with uncontrolled blood pressure.

High in antioxidants

Beets are high in disease-fighting phytonutrients, antioxidants, vitamins, and trace minerals. In fact, beets are an excellent source of a certain type of phytonutrients called betalains. Betalains are responsible for providing beets with their vibrant color. In vitro studies have found that these potent pigments may help protect against the development of certain types of cancer and disease.

Relieve Inflammation

Chronic inflammation is the root of most diseases and may be a major contributor to chronic conditions like heart disease, cancer, and even obesity.

Foods that are processed and that contain high amounts of sugar and low amounts of nutrients are huge culprits for creating inflammation. So consuming whole foods like beets is an excellent way to keep inflammation in check.

This study confirmed the anti-inflammatory properties of beets, showing that both cooked beets and beet juice were able to lower levels of inflammatory markers in people with high blood pressure.

Support digestive health

Beets are loaded with fiber, providing 3.8 grams in each cup. Fiber is important because it moves through the intestines undigested, adding bulk to the stool to help support regularity and promote better digestive health.

Research also suggests that upping your fiber intake through foods like beets benefits digestive health and may be protective against conditions like diverticulitis, hemorrhoids and GERD.

Aid in Detoxification

Beet juice benefits liver function, which helps to keep it working efficiently so it can keep your body free of toxins. An animal model published in the journal Phytotherapy Research showed that beetroot juice helped increase the levels of specific enzymes involved in detoxification.

Boost Stamina

If you need a boost to make it through your next workout, or to make it through your day as a mother of young children, beet juice may prove a valuable addition to your diet. An interesting study showed those who drank beet juice prior to exercise were able to exercise for up to 16 percent longer.

This benefit is also related to nitrates turning into nitric oxide, which may reduce the oxygen cost of low-intensity exercise as well as enhance tolerance to high-intensity exercise.

I think a lot of us could use this superfood into our diet. What do you think?

Some ways you can add this brightly colored root into your diet

Raw – Juice them and drink
Cooked – Add them to salads, side dishes, rice bowls or pureed with butter. Yum!

Don’t throw the beet greens away!

Beet greens also contain a good amount of lutein and zeaxanthin, two carotenoids that play a central role in eye health and can reduce the risk of conditions like macular degeneration and cataracts.

To make sure your beets are fresh, buy them with the greens still attached. When I cut off the greens, I like to wash them and put them in a zip bag to either juice them or steam them. They are really yummy steamed with a little butter and lemon on top!

How do you cook beets?

With the Instant Pot of course! You can just steam them on the stove, but why do that when you can save time and stress less.

Place steam basket into the pot

This is the steam basket I use. I use it for so many things!

Cut the beets into halves or quarters, depending on size, and place them into the instant pot.

Add 1 cup water.

Place the lid on the Instant Pot.

Choose “STEAM” or “MANUAL” setting and set for 17 minutes.

Flip valve to pressure position

When beeper goes off, flip valve switch to “QUICK RELEASE”

Remove steam basket

These red silicone mitts work really well for removing the inner pot without getting burnt. Hot pads are bulky and a little harder to manipulate.

Cool and peel the beets

Let them cool just a bit and then peel off the skin.

BIG TIP: If you don’t want red hands, I have a little trick. Grab a couple pieces of cling wrap and place them over your hands. Then pick up a beet and rub it. The skin will just slip off.

Ta dah! No stained hands..

Shred, Dice or Slice and enjoy!

I like to save the beet water that is leftover in the pot. Why? Because it is chuck full of nutritional goodness. When the liquid is cool, it actually tastes pretty good. It makes for a yummy drink snack.

If you don’t eat all the beets in one sitting, save them to put in rice bowls or salads the next day.

Instant Pot Beets – The Healthy Low-down

I am going to give you the healthy low-down AND show you how easy beets are to cook in the Instant Pot.

Prep Time5 min
Cook Time17 min
Total Time22 min

Course
- Side Dish
Cooking Method
- Instant Pot

Ingredients

- Beets cut into halves or quarters, depending on size

INSTUCTIONS

1

Place steam basket into the pot

2

Cut the beets into halves or quarters, depending on size, and place them into the instant pot.

ADD 1 CUP WATER

3

Place the lid on the Instant Pot.

Choose “STEAM” or “MANUAL” setting and set for 17 minutes.

4

Flip valve to pressure position

When beeper goes off, flip valve switch to “QUICK RELEASE”

5

Remove steam basket

6

These red silicone mitts work really well for removing the inner pot without getting burnt. Hot pads are bulky and a little harder to manipulate.

7

Cool and peel the beets

Let them cool just a bit and then peel off the skin.

8

Shred, Dice or Slice and enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Beets Instant Pot Pressure Cooking side dish

Instant Pot Brussel Sprouts – Quick, Healthy and Yummy

If you like brussel sprouts, the Instant Pot is a quick and easy way to cook them.

If you don’t like brussel sprouts, you may want to give them a try. These little cabbage tasting gems are packed full of health benefits and CAN be quite tasty if prepared the right way. We like to steam them in the Instant Pot and then place them under the broiler for a few minutes. This gives them a little carmely, crunchy flavor. Yum, yum!

Why Brussel Sprouts are good for you

1-Helps Protect Against Cancer with Antioxidants & Phytochemicals

2-Provides Bone Building Vitamin K

3-Contains Immune Boosting Vitamin C

4-Fights Inflammation and Heart Disease

5-Good For Digestive Health

6-Protects Eyes & Skin Health

7-Contains Potassium For Proper Nerve Function

8-Improves Brain Health

9-Contains Folate Which Helps With Healthy Pregnancy

10-Helps Balance Blood Sugar and Fights Diabetes

You can get the full scoop on Dr. Axe’s website.

How to prepare brussel sprouts in the Instant Pot

Did you know brussel sprouts grow on a stem like this? I had no idea until a few years ago. My Dad grew a lot of different vegetables, but he didn’t grow these. I think they are the coolest thing ever.

Once in a while you will see them in the produce section still on the stalks, or at a farmers market. They will be a lot fresher on the stem, but are still good off the stem. Costco sells organic frozen brussel sprouts, which is ideal. No cutting and washing.

Wash and trim the sprouts

Cut off the stem ends and peel off the outer layer. This can be a little tedious, but a good opportunity to slow down and be a little mindful of the task you are doing.

The sprouts can vary in size. If the sprouts are big, say 2 inches, I like to cut them in half. 1 inch sprouts are good to just leave whole. Throw the stems and outer leaves in garbage or compost.

Place in Steam Basket

I love this steam basket. It fits great in the Instant Pot. I use it to steam all my veggies and it works well to cook hard boiled eggs in. It gets used a ton. It is a little pricey, but it is stainless steel and very durable!

Add 1 cup water to the pot.

Place the Instant Pot lid on and set timer

Press the “MANUAL” button and adjust time down to 3 minutes for small sprouts or ones that are cut in half and 4 minutes for whole sprouts. Flip the valve for pressure.

When the beeper sounds, flip valve to “QUICK RELEASE“

Serve like this, or to crisp the edges in the broiler (optional).

to broil

Turn the oven onto “BROIL”. Place a sheet of parchment paper onto a cookie sheet. Spread the steamed sprouts onto the pan in a single layer. Drizzle a little olive oil over the top and sprinkle with salt or garlic salt. Place in the oven for a few minutes until cooked to your liking.

You gotta love this! Sprinkle with a little Parmesan cheese (optional) and ENJOY!

You may be interested in some other INSTANT POT RECIPES.

Instant Pot Brussel Sprouts – Quick, Healthy and Yummy

How to prepare brussel sprouts in the Instant Pot

Prep Time5 min
Cook Time4 min
Total Time9 min

Course
- Side Dish
Cooking Method
- Instant pot

[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

- Brussel sprouts (Washed with ends cut off and fist layer removed)
- 1 cup water
- Optional: Olive oil and garlic salt

[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Trim ends off washed brussel sprouts and remove first layer

2

Place in Steam Basket

3

Add 1 cup water to the pot

4

Place the Instant Pot lid on and set timer

Press the “MANUAL” button and adjust time down to 3 minutes for small sprouts or ones that are cut in half and 4 minutes for whole sprouts. Flip the valve for pressure.

When the beeper sounds, flip valve to “QUICK RELEASE“

5

Serve like this, or to crisp the edges in the broiler (optional).

6

To broil

Turn the oven onto “BROIL”. Place a sheet of parchment paper onto a cookie sheet. Spread the steamed sprouts onto the pan in a single layer. Drizzle a little olive oil over the top and sprinkle with salt or garlic salt. Place in the oven for a few minutes until cooked to your liking.

7

You gotta love this! Sprinkle with a little Parmesan cheese (optional) and ENJOY!

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Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Brussel Sprouts healthy eating Instant Pot side dish

Instant Pot Lasagna- Quick and Delicious

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. Using the “no boil” lasagna noodles shortens the time and makes the dish tastier. I personally prefer this thin flat noodle over the thick traditional wavy ones. You can use the regular noodles just add 3 minutes to the cooking time.

Although it doesn’t make up a huge batch (serves 4), it is a great for couples or single folks, (Because you have to have at least one serving to take for lunch the next day). You know what I do? I make two batches up with my other Instant Pot. Yep, I use two pots all the time!!!!!! Having two Instant Pots………something to consider?

Ingredients

(4 servings)

Large Curd Cottage Cheese 1 cup
1 tsp. Italian Seasoning Mix ( Oregano, Basil, Rosemary, Thyme, Sage, Marjoram)
Mozzarella cheese (grated) 1 cup
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 the cooking time. (You will not use the whole package).
1/2 jar spaghetti sauce (12 oz)

Instructions

For the cheese mixture: add everything, except noodles, meat, and sauce 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 like these spring-form pans because they fit nicely in the Instant Pot.

You’ll need the trivet that comes with the Instant Pot. The trivets with handles are a game changer when lifting the lasagna out of the pan.

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.

Using the handles on the trivet, lift the lasagna out of the pan onto a cutting board or cookie sheet if you are going to broil it.
Open the springform pan up and remove the sides of the pan.
Using a spatula, lift the lasagna off the bottom plate and cut and serve.

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.

Instant Pot Lasagna- Quick and Delicious

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.

Prep Time10 min
Cook Time26 min
Total Time36 min
Yield4 Servings

Cuisine
- American
- Italian
Course
- Main Course
Cooking Method
- Instant Pot

Ingredients

- Large Curd Cottage Cheese 1 cup
- 1 tsp. Italian Seasoning Mix ( Oregano, Basil, Rosemary, Thyme, Sage, Marjoram)
- Mozzarella cheese (grated) 1 cup
- 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)

INSTUCTIONS

1

Add everything, except noodles and meat, to a mixing bowl and mix together. (Reserve 1/2 of the Parmesan cheese for later)

2

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.

3

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.

4

Pour enough sauce on top of the noodles to cover.

5

Sprinkle half of the meat on

6

Add 1/2 of the cheese mixture and spread evenly

7

Place another layer of noodles

8

Repeat process one more time

9

Sauce

10

Meat

11

Cheese Mixture

12

Noodles

13

Finish it off with another layer of sauce

14

Sprinkle Parmesan and more shredded mozzarella if desired

15

Place the trivet in the Instant Pot

16

Add 1/2 cup water to the pot

17

Cover lightly with aluminum foil

18

Lower the pan of lasagna into the inner pot on top of the trivet

19

Place the lid on and flip pressure valve away from you

20

Choose “MANUAL” and adjust time up or down to 22 minutes (25 minutes for regular noodles)

21

It will take approximately 4 minutes to get up to pressure

22

When the beeper sounds, do not remove lid, let the pot NATURAL RELEASE for 10 minutes.

23

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.

24

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.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

entre Instant Pot Lasagna

Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup?

Yep, I said “zoodle”. Zoodles are just spiralized zucchini that make a great alternative to egg noodles, for those folks who need to go gluten-free or for those wanting to lower their carb intake.

Now the zoodle thing… it is just spiralized zucchini and I use them in everything.

Since I am avoiding grains right now, these green spiral ribbons come in quite handy. I decided to add them to my chicken noodle soup recipe and make it up in the Instant Pot.

Worked like a charm. My husband even commented that if he couldn’t see, he wouldn’t even know the difference.

I have enjoyed this spiralizer. It is simple, inexpensive, and lightweight.

I use it to spiralize zucchini, carrots, apples, and potatoes.

It works great to serialize things to add to salads and soups. If you haven’t spiralized, you ought to give it a whirl. (Pun intended)!

Let’s get back to the soup recipe.

CHICKEN ZOODLE SOUP Ingredients

4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
2 Tablespoons of olive oil or coconut oil
3-4 carrots sliced
3-4 stalks of celery sliced
2 small zucchini spiralized or chopped (optional egg noodles)
1 onion diced (1/2 pkg. frozen chopped onion)
4 garlic cloves (minced)
1/2 teaspoon salt and pepper
1 tsp. Celery Salt
2 1/2 quarts broth (chicken or vegetable)
2 Cups water
1/2 teaspoon basil
1/2 teaspoon dried oregano (2 teaspoons fresh)
2-3 bay leaves

Instructions

1 – Spiralize or chop 2 small zucchini and set aside

2 – Chop all vegetables

3 – Choose the “SAUTE” method on the Instant Pot

4 – Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5 – Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6 – Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7 – Place the lid on the pot and flip the steam valve to sealing position

8 – Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

If using FROZEN chicken tenders, set for 6 minutes.
If using FROZEN chicken breasts, set for 8 minutes
Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9 – Once the beeper goes off, use the “Quick Release” method to release steam

10 – Carefully remove the lid

11- Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

12- While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

13 – When the chicken is cool enough to handle, shred the chicken with a big fork.

14 – Place the shredded chicken back in the pot and give it a stir.

I hope you enjoy this chicken zoodle soup!

Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

Jan Howell

Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup?

Prep Time30 min
Cook Time4 min
Total Time34 min
Ready in50 minutes
Yield6
Serving Size1 cup

Course
- Main Course
- Soup
Tags

PACE 1]

INGREDIENTS

- 4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
- 2 Tablespoons of olive oil or coconut oil
- 3-4 carrots sliced
- 3-4 stalks celery sliced
- 2 small zucchini spiralized or chopped (optional egg noodles)
- 1 onion diced (1/2 pkg. frozen chopped onion)
- 1/2 teaspoon salt and pepper
- 1 tsp. celery salt
- 2 1/2 quarts broth (chicken or vegetable)
- 4 cloves garlic (minced)
- 1/2 teaspoon basil
- 1/2 teaspoon dried oregano (2 teaspoons fresh)
- 2-3 bay leave

INSTUCTIONS

1

Spiralize 2 small zucchini and set aside

2

Chop all vegetables

3

Choose the “SAUTE” method on the Instant Pot

4

Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5

Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6

Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7

Place the lid on the pot and flip the steam valve to sealing position

8

Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

If using FROZEN chicken tenders, set for 6 minutes.
If using FROZEN chicken breasts, set for 8 minutes
Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9

Once the beeper goes off, use the “Quick Release” method to release steam

10

Carefully remove the lid

Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

11

While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

12

When the chicken is cool enough to handle, shred the chicken with a big fork.

13

Place the shredded chicken back in the pot and give it a stir.

This soup freezes very well and makes a great quick “GO TO” meal.

Enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

gluten free grain free Instant Pot Pressure Cooking shredded chicken soup

Instant Pot Quinoa – Yummy and Nutritious

Almost everyone knows what quinoa is these days, especially if you tend to explore nutritional eating at all. I first posted about it way back in 2012. (Wow, how time flies). Quinoa has become a lot more popular since then and is even offered in restaurants now.

If you are not familiar with this oddly pronounced seed, (KEEN-whah), I am sure you are not alone. The reason I am posting today is that I want to show you how to make it so much easier in the INSTANT POT.

I am sure you are not surprised, right? This INSTANT POT just keeps getting more useful every day. Just keep loving it!!!!!

Now, quinoa isn’t that hard to make on the stovetop, but it seems every time I would make it, it was different. It’s kinda like making rice for me. I could never get it right on the stovetop. But NOW I can have RICE and Quinoa turn out perfectly EVERY TIME!

Besides being yummy and easy to make, quinoa ……..

has the highest protein of any grain (16 percent)
is a COMPLETE protein with an essential amino acid profile similar to milk
it contains MORE CALCIUM THAN MILK
has many other vital nutrients, including IRON, PHOSPHORUS, B VITAMINS, and VITAMIN E

Let’s get right to the ………….

how to make Instant Pot Quinoa

Measuring the amount of quinoa and water is EASY PEASY! The amounts are equal. ONE part water, ONE part quinoa. Yep, and you know what gets even better, you set the Instant Pot to cook for ONE minute.

1- Measure 1 cup quinoa and give it to rinse

Rinsing the seeds in a fine mesh strainer will remove the bitter coating called saponin. If you don’t use a fine mesh strainer, the little seeds will fall through. Some quinoa will come pre-rinsed and you won’t have to worry about this step.

2- Toast the seed

Place your Instant Pot setting to ‘SAUTE” and add the rinsed seeds to the pot. Saute for 5 minutes stirring regularly. You will soon start to smell a nice nutty fragrance. Toasting the seeds seems to give it a nice finished texture.

3- Add 1 cup of water to the pot

4- Turn off the machine and switch the setting to ‘MANUAL’ high pressure. Set for 1 minute.

Even if you cook more than one cup of quinoa, the setting will always be one minute.

5- When the timer goes off use ‘NATURAL RELEASE’

6- Let the pressure release for 15 minutes.

(If there is still pressure at 15 minutes, manual release)

7- Fluff with a fork and serve.

I like to make a double or triple batch so I can freeze some.

To freeze, just place a couple of cups of quinoa into quart freezer bags. Lay flat and freeze. These little bags of golden seeds will come in handy for future meals. Add it to recipes, hot breakfast cereals, salads, and even your breakfast smoothie. What a great way to get some nutrition into any meal.

Quinoa can be purchased at the grocery store. Many stores now even offer it in the bulk section. There is a white, red, or black variety. The darker grains have a nuttier flavor and slightly crunchier texture that makes it great for salads and hearty soups. I like this brand. It is available here or at Costco. Sometimes I buy the mixed variety pack, which adds a little color to dishes and is a little more firm in soups.

Enjoy!

HERE ARE SOME YUMMY RECIPES WITH QUINOA IN THEM

Quinoa & Bean Salad | Lime Cilantro Dressing

Quinoa Harvest Salad – A Healthy Bowl of Flavor!

Instant Pot Quinoa – Yummy and Nutritious

I want to show you how to make Quinoa so fast and much easier in the INSTANT POT!

Prep Time5 min
Cook Time15 min
Total Time20 min

Course
- Sides
Cooking Method
- Instant Pot

Ingredients

- 1 Cup quinoa
- 1 Cup water

INSTUCTIONS

1

Measure 1 cup quinoa and give it rinse

2

Toast the seeds

3

Add 1 cup water to pot

4

Turn off the machine and switch the setting to ‘MANUAL’ high pressure. Set for 1 minute.

Even if you cook more than one cup quinoa, the setting will always be one minute.

5

When the timer goes off use ‘NATURAL RELEASE’

6

Let pressure release for 15 minutes.

(If there is still pressure at 15 minutes, manual release)

7

Fluff with a fork and serve.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Instant Pot Quinoa side dish

Instant Pot Spaghetti Squash – A Great Alternative To Pasta

Spaghetti squash is a variety of winter squash that has strands of inner flesh that resemble cooked spaghetti.

It is a great healthy low-carb substitute for pasta and a nice alternative for those who are sensitive to grains. Spaghetti squash is very versatile and can be eaten covered with marinara sauce or alone with a dab of ghee, and a sprinkle of salt and freshly cracked pepper. One cup of this squash contains 2.2 grams of fiber and other nutrients such as vitamin A and potassium. *

Although the traditional way to cook this squash would be to bake it in the oven, I am going to show you how easy and fast it is to cook in the Instant Pot.

As you know, this wonder machine can cook almost anything.

The wonderful thing about it is that it takes less time, and you don’t have to sit around babysitting while it cooks.

How to cook spaghetti squash in the Instant Pot

1- Cut squash in half lengthwise

This may be a little challenging, but it ends up being a little better because the strands of squash are longer and it is easier to clean out. You can cut it in half crosswise if you prefer.

2- Using a big spoon, scoop out the seeds and discard

3- Place the trivet in the bottom of the pan and pour 1 cup of water into the inner pot

4- Next, place the squash cut side up, side by side (they can overlap without any problem)

5- Place the lid onto the pot and secure in place. Flip steam valve to pressure

6- Press the MANUAL BUTTON (high pressure) and adjust time to read 5 minutes

If you like it Al Dente with a little crunch to it, set at 5 minutes.

If you prefer it softer, (which I do) set the time for 7-8 minutes.

7- When the beeper goes off and cooking is complete, use the quick-release method to release the pressure

8- Using a big fork, fluff and separate the strands of squash.

Apply your favorite marinara sauce with a sprinkle of Parmesan cheese and you are ready to roll Italian Style.The kids won’t even notice the difference between regular pasta.

My favorite way to enjoy this beautiful yellow squash is with a dab of ghee (clarified butter) and some salt and pepper. A simple, healthy, and quick way to prepare and enjoy this odd texture squash.

Spaghetti squash is easily found in most grocery stores or at your local farmers market. It is also very easy to grow in your garden.

Enjoy!

Refrences: http://healthyeating.sfgate.com/spaghetti-squash-calories-nutrients-1883.html

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Instant Pot Pressure Cooking spaghetti squash

Quick and Simple Spanish Rice – INSTANT POT

This is a family favorite Spanish rice recipe that I have tweaked so you can make it up quickly and easily using the Instant Pot. It is a simple, basic, down-to-earth recipe that you can whip up and enjoy with so many things. We like it with tacos, enchiladas, and alongside a scoop of creamy refried beans. By the way, the refried bean Instant pot recipe is coming up soon, so stay tuned.

Why use the Instant Pot? Because it only takes 18 – 25 minutes to make. (That includes prep and everything with no babysitting). You gotta love this gadget! I am constantly amazed at what you can do with it. If you don’t have an Instant Pot, I will include the stovetop instructions. However, I hope you will strongly consider investing in one. You won’t be disappointed.

Ingredients

Serves (6-8)

2 cup rice
1 cup tomato sauce (one 8 oz. can)
2 teaspoon salt
1/2 teaspoon cumin powder
2 Tablespoon avocado oil, or coconut oil
1 teaspoon garlic powder or 2 garlic cloves (minced)
1/2 teaspoon black pepper
2 1/2 cups chicken broth or water

Instructions

Press the “saute” button on the Instant Pot

Place the oil and rice in the pot and saute until it starts to turn a golden brown. Stir frequently so you don’t burn it. (about 3-5 minutes).
Add other ingredients and give it a little stir
Place the lid on the Pot and secure in place.
Flip the pressure valve into the “sealing” position

Press the “manual” button and set time for 8 minutes.
When the beeper goes off, let it “natural release” for 5 minutes.
At this point, release any remaining pressure by flipping the pressure valve.
Once the steam is released, remove lid and fluff the rice with a big fork.

Spanish Rice Stove Top Instructions

Use the same ingredients as above, however you will need to INCREASE BROTH/WATER TO 4 CUPS!

In a saucepan, brown the rice lightly in the oil.
Add other ingredients.
Bring to boil and turn down to simmer
Place lid on and cook until done (about 20 -25 minutes).

Serve with your favorite Mexican dish.

HERE ARE THE INSTRUCTIONS FOR MAKING REGULAR RICE IN THE INSTANT POT.

Quick and Simple Spanish Rice – INSTANT POT

This is a family favorite Spanish rice recipe that I have tweaked so you can make it up quick and easy using the Instant Pot. It is a simple, basic, down to earth recipe that you can whip up and enjoy with so many things.

Prep Time5 min
Cook Time15 min
Total Time20 min
Yield6-8 Servings

Cuisine
- Mexican
Course
- Side
Cooking Method
- Instant Pot

Ingredients

- 2 cup rice
- 1 cup tomato sauce (one 8 oz. can)
- 2 teaspoon salt
- 1/2 teaspoon cumin powder
- 2 Tablespoon avocado oil, or coconut oil
- 1 teaspoon garlic powder or 2 garlic cloves (minced)
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken broth or water

INSTUCTIONS

1

Press the “saute” button on the Instant Pot

2

Place the oil and rice in the pot and sauté until it starts to turn a golden brown. Stir frequently so you don’t burn it. (about 3-5 minutes).

3

Add other ingredients and give it a little stir

4

Place the lid on the Pot and secure in place.

5

Flip the pressure valve into the “sealing” position

6

Press the “manual” button and set time for 8 minutes.

7

When the beeper goes off, let it “natural release” for 5 minutes.

8

At this point, release any remaining pressure by flipping the pressure valve.

9

Once the steam is released, remove lid and fluff the rice with a big fork.

Stove Top Instructions

10

Use the same ingredients as above, however you will need to INCREASE BROTH/WATER TO 4 CUPS!

11

In a saucepan, brown the rice lightly in the oil.

12

Add other ingredients.

13

Bring to boil and turn down to simmer

14

Place lid on and cook until done (about 20 -25 minutes).

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Instant Pot recipes rice side dish

Instant Pot – Quick and Simple Corn On the Cob

It’s that time of year to start enjoying produce from the garden. Although I don’t grow corn in my own garden, I like to find a local farmers’ market or fruit stand and buy a few ears of corn here and there. It’s my husbands favorite treat. There really isn’t anything like the taste of a well-buttered and salted ear of corn on the cob.

Once again, the Instant Pot comes to the rescue. I love this thing, as you already know. Using the Instant Pot to perfectly steam the corn, totally cuts back on time. Who likes to wait, for what seems like hours, for the BIG pot of water to come to a boil before you can even put the corn in? I certainly don’t. You can have perfectly cooked corn on the cob ready in just SEVEN minutes! The best part, NO BABYSITTING! There is no need to hang around waiting for the water to boil or worry about overcooking.

Before I show you how easy it is to cook, I am going to share with you a few tips on how to pick out some good ears of corn.

I grew up watching my parents, and others check the corn by pulling the husk back a little to take a peek. Do you do that? Well, from what I just learned, it’s NOT necessary. If you do that, you may get dirty stares at the market — and the corn that looked gorgeous, milky and bright when you peeled it, will get shriveled and starchy quicker. Interesting? I am going to give you some tips on how to find the perfect corn without even peeking on the inside.

Look for teensy brown holes in the husk, especially towards the top. Those are wormholes, and you will want to avoid worms!
Feel the kernels through the husk. You want to make sure that they’re plump and plentiful; if you can feel holes where kernels should be, then choose another.
Look for healthy tassels. The tassels should be brown and sticky to the touch. If they’re dry or black, then it’s an old ear of corn.
Check out the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh. (In some cases, it will even feel slightly damp.)

Now let’s show you how easy it is to cook up using the Instant Pot.

This is all you do

1- Remove the husk and silk from the corn

2- Add 1 cup of water to the inner pot

3- Place the metal trivet inside the pot

4- Stack 4-5 ears of corn on top of the trivet

5- Place the lid onto the pot and close the valve for pressure cooking

6- Choose “manual” at high pressure

7- Set time for 2 minutes

8- Use the “Quick Release” method when the timer goes off

9- Carefully remove the lid and enjoy!

Dress your ear of corn as you like. I enjoy a little butter, or ghee – garlic salt, and pepper.

What do you like to put on your corn on the cob? Would love some new ideas.

Enjoy the summer harvest!

Instant Pot – Quick and Simple Corn On the Cob

I am going to give you some tips on how to find the perfect corn without even peeking on the inside.

Prep Time5 min
Cook Time5 min
Total Time10 min

Course
- Appetizer
Cooking Method
- Instant Pot

Ingredients

- 4-5 ears of corn

- 1 cup of water

INSTUCTIONS

1

Remove the husk and silk from corn

2

Add 1 cup of water to the inner pot

3

Place the metal trivet inside the pot

4

Stack 4-5 ears of corn on top of the trivet

5

Place the lid onto the pot and close the valve for pressure cooking

6

Choose “manual” at high pressure

7

Set time for 2 minutes

8

Use “Quick Release” method when timer goes off

9

Carefully remove lid and enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Instant Pot: Zucchini & Basil Soup

I have zucchini and basil in my garden now, and I am trying to find new ways to eat it. I know hot soup may not be too appealing for those of us who are living in the heat of summer, but this soup is so yummy AND so quick to make. (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entree.

zucchini & basil, what a great combination!

This is such a soothing, mild tasting soup. It must be pretty good, because my son asked for seconds AND asked if he could take some home for his lunch the next day. Hmmmmm! This would be a good soup to make a double batch of and freeze for another quick meal. For those of you who eat dairy products, a little shredded Parmesan cheese added just before serving, is quite yummy!

Ingredients (serves 6)

4 cups of chicken broth, stock or bone broth
3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
1 large leek, chopped and rinsed well
1 cup fresh basil, roughly chopped
3 tbsp olive oil
Juice of 1/4 lemon
2 tsp sea salt
Shredded Parmesan cheese (optional)

Instructions

Choose the “saute” button on the Instant Pot
Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently
Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes
Turn off “saute”
Add the broth, salt and lemon juice.
Stir well
Place the lid on the pot and close the pressure valve
Press the “manual” button and set the time for 8 minutes.
Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.
Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.
This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.
Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.

There you have it, another Instant Pot soup recipe and a way to use up those yummy zucchinis growing in your garden.

Enjoy!

Instant Pot: Zucchini & Basil Soup

This soup is so yummy AND so quick to make. (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entrée.

Prep Time5 min
Cook Time10 min
Total Time15 min
Yield6 Servings

Course
- Soup
Cooking Method
- Instant Pot

[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

- 4 cups of chicken broth, stock or bone broth
- 3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
- 1 large leek, chopped and rinsed well
- 1 cup fresh basil, roughly chopped
- 3 tbsp olive oil
- Juice of 1/4 lemon
- 2 tsp sea salt
- Shredded Parmesan cheese (optional)

[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Choose the “saute” button on the Instant Pot

2

Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently

3

Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes

4

Turn off “saute”

5

Add the broth, salt and lemon juice.

6

Stir well

7

Place the lid on the pot and close the pressure valve

8

Press the “manual” button and set the time for 8 minutes.

9

Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.

10

Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.

11

This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.

12

Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.

[MEDIAVINE EXAMPLE AD SPACE 3]

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Hard Boiled Eggs in the INSTANT POT

I am so EGGScited to share with you another way to use the Instant Pot. Making up a batch of hard boiled eggs just got easier using the Instant Pot. Not that it is real tough to boil an egg, and you will only save around 3 minutes, there ARE some great benefits by using this 7 in 1 pressure cooker to cook eggs.

1- You can cook a lot more eggs in less time

2- No babysitting required. Once you begin the process you can go do other things.

3- There is no green or grey ring around the yolk. Usually caused by overcooking.

4- They are easy to peel.

All you need is

Instant Pot If you don’t have one, I hope you seriously think about it. This baby is great for a lot more things than eggs, trust me!
Eggs
1 cup water
steam basket or rack

This is what you do

Place steamer basket or interior rack in the pot. Gently place the desired amount of eggs in. You can get up to 16 large eggs in the pot.

Add 1 cup water

Choose [manual]

Reduce time to 7-8 minutes

This time will give you a soft firm yolk. If you want them cooked more, simply add 1 minute. If you want them more runny, reduce by 1 minute. It’s all up to your liking. After the first batch, you will have a good idea of what you like.

When the buzzer goes off, let it sit for 2 minutes.

What I love about the Instant Pot, is that you can tell how long it has been sitting after the buzzer goes off. In this case, wait for it to say L2:00. Then manually release whatever pressure is left by pressing the pressure valve away from you.

Place the eggs in a bowl of very cold water.

Let them sit in there for 5 minutes. You can either eat them right away or store in the fridge for up to one week.

If you are storing your eggs, I do recommend peeling them before you store them. This will make them much easier to peel.

Place the cooked eggs in a zip bag with a paper towel in the refrigerator and you have a protein packed nugget at your fingertips.

Boiled eggs are great for

breakfast
added to a salad
eaten plain for a healthy snack
tossed in stir fried rice
sliced on bread for yummy sandwich
chopped,added to tuna and a little mayo for an egg salad

However you eat your eggs, I hope you enjoy making a batch of hard boiled eggs up in the Instant Pot.

Feel free to share some of your great hard boiled egg ideas with the rest of us.

Enjoy your day!

Hard Boiled Eggs in the INSTANT POT

Jan Howell

Making hard boiled eggs in the Instant Pot is a snap.

Prep Time2 min
Cook Time8 min
Total Time10 min

Course
- Breakfast
- Salad
- Snack

INGREDIENTS

- raw eggs
- 1 cup water

INSTUCTIONS

1

Place steamer basket or interior rack in the pot. Gently place the desired amount of eggs in. You can get up to 16 large eggs in the pot.

2

Add 1 cup water

3

Choose the (MANUAL) button and adjust time down to 7-8 minutes.

This time will give you a soft firm yolk. If you want them cooked more, simply add 1 minute. If you want them more runny, reduce by 1 minute. It’s all up to your liking. After the first batch, you will have a good idea of what you like.

4

Place the eggs in a bowl of very cold water.

Let them sit in there for 5 minutes. You can either eat them right away or store in the fridge for up to one week.

If you are storing your eggs, I do recommend peeling them before you store them. This will make them much easier to peel.

Place the cooked eggs in a zip bag with a paper towel in the refrigerator and you have a protein packed nugget at your fingertips.

Boiled eggs are great for

breakfast
added to a salad
eaten plain for a healthy snack
tossed in stir fried rice
sliced on bread for yummy sandwich
chopped,added to tuna and a little mayo for an egg salad

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Instant Pot Rice – Perfect Every Time!

When you make rice, does it come out perfect every time? Mine never did, even when I used a rice steamer. But now it does because I learned how to make it using the amazing Instant Pot. If you don’t have one yet, I highly advise you to look into it. This is one of the best purchases I have made. You can read more about it here.

When I purchased my Instant Pot I was able to get rid of my manual pressure cooker, crock pot, and my RICE COOKER. Not only do I have more room in my pantry without all those other gadgets, I have one machine that does it ALL, and it does it well!

Whether it is served by itself as a side dish, or included in a recipe, rice is something that we consume a lot in our home. It is inexpensive, nutritious and very easy to make.

I have mentioned before that I own TWO of these babies. (Yep, two Instant Pots). Here is the thing, I can whip up a batch of rice in one pot while I am steaming a yummy pot of broccoli in another. They come in handy when I am roasting a chicken. I can use the other one to either make rice or some steamed veggies. Some may think this is a little extreme, but I find it very useful. Something you may want to consider?

I am going to show you instructions on how to make WHITE and BROWN RICE.

to make white rice

Ingredients:

2 cups white rice (Short and long grain Basmati or Jasmine)

2 cups water (you can use broth, but I find it doesn’t change the flavor much)
1 Tablespoon oil (avocado, olive. ghee or butter)
1 teaspoon sea salt
spices (optional) some options 1/2 teaspoon of turmeric, 4-5 cracked cardamon pods, or whatever else fancies you.

*As you can see, the water to rice ratio is 1:1, so it is easy to make bigger or smaller batches. This recipe will serve 4 – 5.

Instructions:

1- Rinse Rice

To rinse or not rinse rice before cooking? This is a topic that I have found to be quite controversial and there are a lot of different opinions. I like to rinse my rice before cooking. Rinsing helps reduce the starchy residue. I think it does give it a not so sticky texture, and I like to think I am washing away any icky residue that may be on it. Some times I rinse, and other times I don’t. Totally up to you.

Using a mesh strainer, rinse rice under cool water until water runs clear.

2- Place Rice in Instant Pot Inner pan

3- Pour water over rice

4- Add the oil of your choice and salt

Adding a little oil keeps the rice from sticking to the pan and prevents the Instant Pot from sputtering and spitting while the rice is cooking.

5- Give it a little stir

6- Place the lid on the Instant Pot

Secure in place and set to the “sealing position”.

8- Press “RICE” button

Adjust time to 12 minutes if it doesn’t go there automatically.

9- Go about your business

This is what I love about this machine. You don’t have to babysit.

10- Natural Release for 10 minutes

After you here the beeper, let it sit for 10 minutes. You can tell how long it has been by looking at the display. After 10 minutes, if the pressure is still up, manually release pressure.

12- ta-dah! Fluff with a fork and enjoy!

*** If the rice is a little too “al dente” for you and you want it softer, try adding an additional small amount of water. Adjust to your liking.

to make Brown Rice

Ingredients:

2 cups Brown Rice
2 1/2 cups of Water
1 Tablespoon oil of your choice
1 teaspoon sea salt
optional spices

Instructions:

The only thing different will be the timing.

1- Click on the “manual button” at “high pressure”

2- Adjust time to 23 minutes

3- Natural release and sit for 10 minutes.

4- Remove pressure and lid.

Rice freezes really well. I like to make a big batch of rice and freeze in quart size bags. It thaws quickly and really saves a lot of time for a quick meal.

Check out some of my other Instant pot posts

Enjoy!

Instant Pot Rice – Perfect Every Time!

Whether it is served by itself as a side dish, or included in a recipe, rice is something that we consume a lot in our home. It is inexpensive, nutritious and very easy to make.

Prep Time2 min
Cook Time12 min
Total Time14 min
Yield4-5 Servings

Course
- Side
Cooking Method
- Instant Pot

Ingredients

White Rice

- 2 cups white rice (Short and long grain Basmati or Jasmine)
- 2 cups water (you can use broth, but I find it doesn’t change the flavor much)
- 1 Tablespoon oil (avocado, olive. ghee or butter)
- 1 teaspoon sea salt
- spices (optional) some options 1/2 teaspoon of turmeric, 4-5 cracked cardamon pods, or whatever else fancies you.

Brown Rice

- 2 cups Brown Rice
- 2 1/2 cups Water
- 1 Tablespoon oil of your choice
- 1 teaspoon sea salt
- optional spices

INSTUCTIONS

1

Rinse Rice

2

Place Rice in Instant Pot Inner pan

3

Pour water over rice

4

Add the oil of your choice and salt

5

Give it a little stir

6

Place the lid on the Instant Pot

Secure in place and set to the “sealing position”.

7

Press “RICE” button

Adjust time to 12 minutes if it doesn’t go there automatically.

8

Natural Release for 10 minutes

After you here the beeper, let it sit for 10 minutes. You can tell how long it has been by looking at the display. After 10 minutes, if the pressure is still up, manually release pressure.

9

Ta dah! Fluff with a fork and enjoy!

*** If the rice is a little too “al dente” for you and you want it softer, try adding an additional small amount of water. Adjust to your liking.

Brown Rice Instructions

10

1- Click on “manual button” at “high pressure”

2- Adjust time to 23 minutes

3- Natural release and sit for 10 minutes.

4- Remove pressure and lid.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Whole Roasted Chicken – Instant Pot

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously? I didn’t until about a year ago when I found the “Jack Pot”. Pun intended! I am still loving the Instant Pot 7-in-1 pressure cooker and want to share with you yet another way to use it.

I have been cooking a whole chicken quite frequently, usually once a week. Sometimes I use the meat for soups, enchiladas, tacos, sandwiches or just eat plain with steamed vegetables and (if my husband is lucky) mashed potatoes and gravy. This recipe does leave some great drippings to make a nice gravy or a gelatin base for soups and other dishes.

What I like about roasting a chicken is that you can change it up and flavor it different ways. Sometimes I put the usual spices on it, and other times I switch it out with some other herbs and spice blends that I will include in this post.

Prep Time: 10 minutes

Cook Time: 45 minutes total

Roasted Chicken Ingredients

1 whole – 4 lb. organic chicken
1 Tablespoon Coconut Oil
1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
1 tsp. dried thyme
1 tsp. paprika
¼ tsp. freshly ground black pepper
½ tsp. sea salt
3-4 cloves garlic, minced
other desired seasoning and spices

Roasted Chicken Instructions

In a small bowl, combine paprika, thyme, garlic, salt, and pepper

Rub half of the seasoning mixture over outside of the bird
Turn on the saute setting on the Instant Pot and add the coconut oil
Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned
Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast
Add broth to the side of the pan to avoid washing away the rub from the chicken
Lock pressure cooker lid and press the cancel button to reset for pressure cooking

Press “Poultry” and set for 40 minutes on high pressure.
Let the pressure cooker release naturally

When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.

Add some mashed potatoes or mashed cauliflower, some steamed broccoli and you have a yummy meal.

Save the drippings to put over your potatoes. I don’t even thicken it for gravy, but you can.

Spice Blends

Here are a few spice blends to try. Blend them up and store in little glass jars or labeled zip bags. These blends are a great way to add a little spice to any meat or dish.

Indian Spice Blend

2 T onion powder
1 tsp black pepper2 tsp garam masala
2 tsp coriander
1/2 tsp cinnamon
1 tsp sea salt
1/2 tsp red pepper flakes

Italian spice blend

1 tsp of each

oregano
basil
rosemary
thyme
sage

Greek spice blend

2 T lemon juice
1 tsp salt
2 T oregano
1 T garlic powder
2 tsp black pepper

Savory Spice Blend

2 T fresh chopped rosemary leaves
3 garlic cloves, minced
1 tsp onion powder
sprinkle of paprika to your liking
1 tsp sea salt

Enjoy!

Whole Roasted Chicken – Instant Pot

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously?

Prep Time10 min
Cook Time45 min
Total Time55 min

Course
- Main Course
Cooking Method
- Instant pot

Ingredients

- 1 whole – 4 lb. organic chicken
- 1 Tablespoon Coconut Oil
- 1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
- 1 tsp. dried thyme
- 1 tsp. paprika
- ¼ tsp. freshly ground black pepper
- ½ tsp. sea salt
- 3-4 cloves garlic, minced
- other desired seasoning and spices

Indian Spice Blend

- 2 T onion powder
- 1 tsp black pepper2 tsp garam masala
- 2 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp red pepper flakes

Italian spice blend

1 tsp of each
- oregano
- basil
- rosemary
- thyme
- sage

Greek Spice Blend

- 2 T lemon juice
- 1 tsp salt
- 2 T oregano
- 1 T garlic powder
- 2 tsp black pepper

Savory Spice Blend

- 2 T fresh chopped rosemary leaves
- 3 garlic cloves, minced
- 1 tsp onion powder
- sprinkle of paprika to your liking
- 1 tsp sea salt

INSTUCTIONS

1

In a small bowl, combine paprika, thyme, garlic, salt, and pepper

2

Rub half of the seasoning mixture over outside of the bird

3

Turn on the sauté setting on the Instant Pot and add the coconut oil

4

Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned

5

Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast

6

Add broth to the side of the pan to avoid washing away the rub from the chicken

7

Lock pressure cooker lid and press the cancel button to reset for pressure cooking

8

Press “Poultry” and set for 40 minutes on high pressure.

9

Let the pressure cooker release naturally

10

When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.

11

Enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Instant Pot Three Bean Chili

If you want something WARM, SOOTHING, TASTY, and QUICK TO MAKE for dinner, this three bean chili is the bomb! I revamped one of my chili recipes so it can make it up in the Instant pot. If you don’t have an Instant Pot, you seriously should consider it. Worth every penny! I have two now and use them simultaneously all the time.

This chili recipe can be made without the Instant Pot, just takes a little more effort. With the Instant Pot, you don’t have to babysit it. Just throw all the ingredients in and while you wait you can make up a batch of yummy cornbread. You can have a healthy dinner made up in the time it would take you to run to a fast-food joint.

Back to the three-bean chili.

This is how easy it is

Ingredients (6 servings)

1 lb. ground beef or ground turkey (optional to add meat or not)
4 cloves garlic, minced
1 medium onion, chopped
1 14.5 oz. can tomatoes with juice
1 6 oz. can tomato paste (optional)
1 can chopped roasted green chilies, optional
1 cup beef broth
1 tsp. coriander
1 tsp. cumin
1/2 tsp. paprika
1 1/4 tsp. chili powder
3 cans beans, drained (pinto, kidney, black, navy, etc)
Salt and pepper to taste

Instructions

1- Turn on the Instant Pot and choose SAUTE

2- Brown the ground meat and remove any unwanted grease.

3- Add the rest of the ingredients to the pot and give it a little stir.

4- Place the lid on the Instant Pot

5- Flip the pressure valve to seal

6- Reset the Instant Pot for “SOUP”

7- Adjust the time for 15 minutes.

8- When the beeper goes off, use the QUICK RELEASE METHOD

9- When the pressure has come down, remove the lid, and enjoy!

This Chili freezes really well. You can double the batch and freeze some for another QUICK MEAL!

You can also make this up in a stockpot if you don’t have an Instant Pot. It is pretty much the same instructions. Simmer over medium-low heat covered for 30 minutes.

Enjoy!

Instant Pot Three Bean Chili

If you want something WARM, SOOTHING, TASTY, and QUICK TO MAKE for dinner, this three bean chili is the bomb! I revamped one of my chili recipes so it can make it up in the Instant pot.

Prep Time10 min
Cook Time15 min
Total Time25 min
Yield6 Servings

Course
- Main Course
Cooking Method
- Instant Pot

Ingredients

- 1 lb. ground beef or ground turkey (optional to add meat or not)
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 14.5 oz. can tomatoes with juice
- 1 6 oz. can tomato paste (optional)
- 1 can chopped roasted green chilies, optional
- 1 cup beef broth
- 1 tsp. coriander
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1 1/4 tsp. chili powder
- 3 cans beans, drained (pinto, kidney, black, navy, etc)
- Salt and pepper to taste

INSTUCTIONS

1

Turn on the Instant Pot and choose SAUTE

2

Brown the ground meat and remove any unwanted grease.

3

Add the rest of the ingredients to the pot and give it a little stir.

4

Place the lid on the Instant Pot

5

Flip the pressure valve to seal

6

Reset the Instant Pot for “SOUP”

7

Adjust the time for 15 minutes.

8

When the beeper goes off, use the QUICK RELEASE METHOD

9

When the pressure has come down, remove the lid, and enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Broccoli – How To Steam In The Instant Pot

Steamed broccoli and cauliflower have never been easier to make than in my Instant Pot. What is so great about this pressure cooker? Well, the biggest thing is that you don’t overcook steamed vegetables. Eating soggy broccoli was pretty common in my kitchen before this bad boy entered my world.

I love that you can throw in your veggies, set the timer and continue with other things. The beeper will sound when it is done and you can have perfectly steamed broccoli and cauliflower in less than 10 minutes total cooking time. There is no excuse for not having time to fix a delicious, healthy side dish for any meal.

When cooking vegetables, fresh or frozen, it’s recommended to use steaming or quick pressure cooking to preserve vitamins and minerals to the maximum. So, what are the benefits of this beautiful green vegetable anyway? Here are a few reasons why we should eat broccoli.

9 Health Benefits of eating broccoli

1. Cancer Prevention

Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. This compound rids the body of H. pylori, a bacterium found to highly increase the risk of gastric cancer. Broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function.

Broccoli shares these cancer fighting, immune boosting properties with other cruciferous vegetables such as cauliflower, Brussels sprouts and cabbage.

2. Cholesterol Reduction

Like many whole foods, broccoli is packed with soluble fiber that draws cholesterol out of your body.

3. Reducing Allergy Reaction and Inflammation

Broccoli is a particularly rich source of kaempferol and isothiocyanates, both anti-inflammatory phyto nutrients. Research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. Broccoli even has significant amounts of omega 3 fatty acids, which are well known as an anti-inflammatory.

4. Powerful Antioxidant

Of all the cruciferous vegetables, broccoli stands out as the most concentrated source of vitamin C, plus the flavonoids necessary for vitamin C to recycle effectively. Also concentrated in broccoli are the carotenoids lutein, zeaxanthin and beta-carotene, other powerful antioxidants.

5. Bone Health

It contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.

6. Heart Health

The anti-inflammatory properties of sulforaphane, one of the isothiocyanates (ITCs) in broccoli, may be able to prevent (or even reverse) some of the damage to blood vessel linings that can be caused by inflammation due to chronic blood sugar problems.

7. Detoxification

Glucoraphanin, gluconasturtiin and glucobrassicin are special phytonutrients that support all steps in the body’s detox process, including activation, neutralization and elimination of unwanted contaminants. It also contains isothiocyanates which help control the detox process at a genetic level.

8. Diet Aid

It is high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. A cup of broccoli has as much protein as a cup of rice or corn with half the calories.

9. Alkalizes Your Body

Like many vegetables, broccoli helps keep your whole body less acidic, which has a host of health benefits.

Are you ready to start implementing this power food into your menu, if you haven’t already?

How to steam broccoli and or cauliflower using the Instant Pot:

1- Place a steam basket into the Instant Pot Pan

I recommend using a stainless steel basket or a silicone basket.

These silicone baskets from AVOKADO, are my new Instant Pot accessory love!

They hold a ton of food, are easy to clean, and make it really easy to remove from the pot. (No hat pad or mitts needed).

2- Cut up veggies into big florets and place into pan

I like to use the organic FROZEN broccoli from Costco. It comes already cleaned, cut and frozen.

3-Add 1 cup water

******If you use fresh veggies, the time needs to be adjusted way down, to 0!

4- Apply lid and switch the valve to pressure

5- Press the MANUAL button and adjust the time to 3-4 minutes.

****FROZEN set to 3-4 minutes

*****UNFROZEN 0-1 minutes

Depending on how you like the broccoli, you may need to adjust the time. I like mine a little more tender, so I opt for the 4 minutes. If you want it a little crisp, 2-3 minutes is good.

Total cook time will be around 8-10 minutes which includes time to build up pressure.

This time will give you veggies that are tender, but still bright in color. After your first batch you will know if you need to adjust time a little to steam to your liking.

6-After beeper sounds, use the QUICK RELEASE METHOD

Flip the pressure switch and keep hands and face away from the hot steam.

Once the pressure has come down, the pressure valve will drop and you can open the lid

6-After beeper sounds, use the QUICK RELEASE METHOD

Flip the pressure switch and keep hands and face away from the hot steam.

Once the pressure has come down, the pressure valve will drop and you can open the lid

One more tip! I know this will sound crazy, but I like to save the water from the pan to drink later. Cooled in the fridge it is quite tasty and chuck FULL OF NUTRIENTS.

There you have it, a quick healthy side dish to any meal.

Enjoy!

Broccoli – How To Steam In The Instant Pot

Steam broccoli to perfection in only minutes using the Instant Pot.

Prep Time1 min
Cook Time4 min
Total Time5 min

Cooking Method
- Pressure Cooker

For the burger

Raw or Frozen Broccoli

Preparing the spices

1

Place a steam basket into the Instant Pot Pan

I recommend using a stainless steel basket or a silicone basket.

2

Cut up veggies into big florets and place into pan

3

Add 1 cup water

******If you use fresh veggies, the time needs to be adjusted way down, to 0!

4

Apply lid and switch the valve to pressure

5

Press the MANUAL button and adjust the time to 3-4 minutes.

****FROZEN set to 3-4 minutes

*****UNFROZEN 0-1 minutes

Depending on how you like the broccoli, you may need to adjust the time. I like mine a little more tender, so I opt for the 4 minutes. If you want it a little crisp, 2-3 minutes is good.

Total cook time will be around 8-10 minutes which includes time to build up pressure.

This time will give you veggies that are tender, but still bright in color. After your first batch you will know if you need to adjust time a little to steam to your liking.

6

After beeper sounds, use the QUICK RELEASE METHOD

Flip the pressure switch and keep hands and face away from the hot steam.

Once the pressure has come down, the pressure valve will drop and you can open the lid

This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

Amount per serving
Calories0
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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broccoli Instant Pot Instant Pot Steamer Basket pressure cooker steamed broccoli

Greek Yogurt in the Instant Pot- Thick & Creamy

Instant pot Greek yogurt youmakeitsimple.com

Making yogurt used to seem real intimidating to me, until I learned how to make Greek yogurt in the Instant Pot. It is so easy and I am totally in love with this recipe!

Who would have thought you can make yogurt in a pressure cooker. This baby does it all. When I got my Instant Pot, I was able to get rid of my rice cooker, crock pot and manual pressure cooker. I just bought another Instant Pot, ha ha. It is so nice to have an extra one handy for those times when I want to steam veggies and cook a main dish at the same time. Now I have more room in my pantry and an easy way to make yogurt!

I love this thing and I am totally in LOVE with this Greek Yogurt Recipe!

This is seriously the best yogurt ever. I am not a big fan of eating plain yogurt without anything on it, but this is so yummy I even like it PLAIN. There are only TWO ingredients, THREE if you want to add a little vanilla flavoring.

Post update September 26, 2018 – I have added a few new nuggets of information about timing and straining.

Ingredients:

1/2 gallon of milk (I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too).
2 Tablespoons starter yogurt (The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more).
1/2 – 1 Tablespoon pure vanilla extract (optional)

Makes approximately 5-6 cups yogurt.

RECIPE CAN BE DOUBLED WITH GOOD RESULTS!

What you will need:

Instant Pot
Mesh Strainer and coffee filters or Nut Milk Bag
Digital Thermometer
Bowl
Whisk
Glass jars for storing

I have a NEW way to strain the yogurt! The nut bag method is what I instructed previously, but it can be messy and almost requires someone else to assist in pouring the yogurt into the bag.

The new method is using a strainer and coffee filters. You can find a video tutorial here, and the blog post about it here.

NOTE: If you are processing a full gallon of milk, you will have to strain it in two batches, unless you have a big strainer.

Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”. I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.

I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put in a zip bag in the freezer.

Let’s get to the instructions of how to make it.

1-Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot.

2-Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3- Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F° ).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4-Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

When the temperature reaches 110 degrees, you are ready to add your yogurt starter.

5-Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot

If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6-Place the cooking pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7- Push the Yogurt Button, the display will show 8:00

(This is 8 hours). If you prefer a tarter yogurt, adjust the time to 10:00 hours. I usually set mine at 9 or 10.

****For those of you who have digestive issues, a few of my readers have left feedback regarding how longer processing helps with the digestion of lactose.

Kristen says: You might not need the Lactaid milk–the bacteria in yogurt digest the lactose and homemade yogurt that has been fermented for hours (the longer the better for lactose issues) has little lactose left. You might need to experiment to see how long you need to ferment it for your body to tolerate it. Good luck from another lactose-intolerant person
Mandy said: Just an FYI for anyone, like myself, who has to deal with chronic digestive issues: Long fermented yogurt is particularly helpful. I cook mine for a full 24 hours. I was amused when I got my Instant Pot to find out that 24 hours is one of the default yogurt settings. When we got our two cats, the little girl kitten begged for yogurt so pitifully that I did some research. Cows milk isn’t good for kitties but guess what. Home made, long fermented yogurt is. Score!!!! She gets her tablespoon every morning without fail.

A few things to note:

Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.
The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.
After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt making around 8:00. That gives me time for heating and cooling. It works out wonderful.

When I wake up it is ready to strain. If you like a thinner consistency, you won’t need to strain it.

To Strain or Not to strain

Un-strained Yogurt is just regular Yogurt and strained Yogurt is called “Greek Yogurt.” YUMMY! You are going to love this stuff.

The instructions below are for using the NUT MILK BAG to strain the yogurt.

The other method of straining using a bowl strainer and coffee filters can be found here.

8- Pour the yogurt into a strainer or Nut Bag

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

If you use a rice milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator

9- You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.

Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.

10-Place the yogurt into single one cup jars, or other glass containers

I like using these 2 cup glass jars with plastic lids.

These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).

This recipe makes 4 1/2 – 5 cups of Greek yogurt.

Here are some ideas of what to put in your yogurt

If you ever want a little sweetness, you can add a smidget of, honey or maple syrup.

Frozen berries, nuts and flaked coconut added to the yogurt makes a yummy, healthy and nutritious breakfast.

Greek Yogurt in the Instant Pot- Thick & Creamy

Making Greek yogurt in the Instant Pot is a snap. This yogurt is thick and creamy with no added preservatives or sweeteners. Totally delicious!

Prep Time10 min
Cook Time8 min
Total Time18 min
Ready in8 hours 40 minutes
Yield5 cups
Serving Size1 cup

Course
- Breakfast
- Dessert
- Snack
Cooking Method
- Pressure cooker
- Instant Pot

Ingredients

- 1/2 gallon of milk (I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too).
- 2 Tablespoons starter yogurt (The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more).
- 1/2 – 1 Tablespoon pure vanilla extract (optional)

Instructions

1

Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot.

2

Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3

Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F° ).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4

Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

When the temperature reaches 110 degrees, you are ready to add your yogurt starter.

5

Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot

If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6

Place the cooking pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7

Push the Yogurt Button, the display will show 8:00

(This is 8 hours). If you prefer a tarter yogurt, adjust the time to a longer time. I usually set mine at 20-24 hours.

Straining Instructions

8

Pour the yogurt into a strainer or Nut Bag

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

9

If you use a nut milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator.

10

You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.

Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.

11

Place the yogurt into single one cup jars, or other glass containers

I like using these 2 cup glass jars with plastic lids.

These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Yummy Shredded Chicken – INSTANT POT

Shredded chicken is one of my “go-tos’ when it comes to fixing dinner. You can use it in so many recipes. I found a way to make up a batch of yummy, savory shredded chicken in a SNAP using the INSTANT POT. I get so excited about this little gadget, (I use it every day), that I have to share with you all these fun ways to use it.

This method of cooking chicken breast has won me over. It always comes out moist, tender and so flavorful. It is so easy and quick to make, that I occasionally make up a batch for lunch. I steam some veggies to go with it and I am good to go. Just as quick as getting in the car and driving to a fast food joint, and MUCH healthier.

Ingredients:

4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
1/2 c water or chicken broth
1 tsp salt
1/2 tsp pepper

Instructions:

Add all of the ingredients to the Instant Pot.
Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes. If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.
Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
Place the chicken onto a plate or cutting board and let it cool for a few minutes.
Use two forks to shred.
Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.

I like to freeze the chicken in quart-size freezer bags for those crazy nights when I don’t have a lot of time.

This shredded chicken is so good, that you can just eat it plain, or use it in one of your favorite recipes. Here are some of my favorite ways to shred chicken.

What I love about the Instant Pot vs. a regular pressure cooker is that I can just program it for what I need it to do, and walk away. I don’t have to stick around in the kitchen waiting for it to get up to pressure. Oh, I am learning how to do so much with this thing. Last week I made homemade vanilla yogurt. It was so delicious! It was the best yogurt I have ever had. I will post about that the next time I make some.

Yummy Shredded Chicken – INSTANT POT

Jan Howell

Yummy, savory shredded chicken in a SNAP using the INSTANT POT.

Prep Time5 min
Cook Time20 min
Total Time25 min
Ready in30
Yield8 servings
Serving Size1/2 lb
Meta LabelLabel Value
Meta LabelLabel Value
Meta LabelLabel Value

Course
- Main Course
Cooking Method
- Instant Pot
- Pressure Cooker
Attribute Label
- Attibute Values
Attribute Label
- Attibute Values

INGREDIENTS

- 4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
- 1/2 c water or chicken broth
- 1 tsp salt
- 1/2 tsp pepper

INSTUCTIONS

1

Add all of the ingredients to the Instant Pot. Flip the valve to the pressure position.

2

Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes.

**If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.

3

Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).

4

Place the chicken onto a plate or cutting board and let it cool for a few minutes.

5

Use two forks to shred the chicken.

6

Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken Instant Pot pressure cooker shredded chicken

Quick And Simple Baked Potatoes In The Instant Pot

Do you ever find yourself staring into the refrigerator at 5:00 hoping some great idea will come to you as what to fix for dinner? I was doing that the other day. I could see all this food but nothing was coming to me. Then I remembered how yummy the baked potatoes tasted when I was on my detox, and how quick they were to make up in.So I pulled out my trusty pressure cooker and gathered some produce I had kicking around in the fridge. This is what I came up with. Quick and easy baked potatoes in the Instant Pot, steamed mixed vegetables, sliced cucumbers with lemon, bell pepper slices, a little green salad and sauteed mushrooms.

Just so you know, all of my meals do not turn out this vegetably. I am working on eating more vegetables and sometimes I do good and other times not so great. This was a pleasant meal, even with all the veggies. The best part was that I didn’t have to spend the whole night cooking. I know you have heard this before, but I am going to tell you again. I LOVE MY INSTANT POT!

I am sure you can do this in a regular pressure cooker, but the Instant Pot makes it so much easier. I don’t have to sit and baby sit it. I used it two times while cooking this meal. I will show you what I did.

HOW TO USE THE INSTANT POT TO MAKE BAKED POTATOES

1- Wash potatoes

2- Place 1 cup water in the bottom of the Instant Pot pan

3- Put a steamer basket in

4- Place the potatoes in the pan

5- Close the lid and flip the pressure valve to steam

6- Turn it on and press MANUAL

7- Manually adjust time down to 14 minutes

It takes 20-25 minutes total with the natural pressure release.

8-Leave it alone and go start working on something else

9- When the timer beeps, just leave it alone and let the pressure release naturally. (about 10 minutes)

After the potatoes were finished, I took them out and placed them in a casserole dish and covered them with tinfoil to keep them warm while I steamed the mixed vegetables.

I like the frozen organic mixed vegetables and the frozen broccoli that Costco sales.

I used the instant pot again to steam the mixed veggies.

1-Make sure you have at least 1 cup of water in the bottom and set to steam.

2-Adjust timer to 3-4 minutes depending on how cooked you like them.

3-When the timer goes off, flip the pressure valve to quick release and wait till steam has stopped.

4-Remove the lid. The pressure cooker will stay on a warm setting until you turn it off.

There you have it, a QUICK, EASY, TASTY, and HEALTHY meal.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Olive Garden’s Minestrone Soup – Instant Pot

Have you ever had Olive Garden’s Minestrone Soup? It is so yummy!

This hearty, healthy vegetarian soup is full of nutritional goodness.

A combination of beans, vegetables, and optional pasta in a yummy broth that is flavorful, but not overly spicy.

This is so easy to make, especially when using my favorite, Instant Pot or slow cooker. It can be made on the stovetop as well.

The other night I made this up and my son said, after his second bowl, “This is good, even with all these vegetables.”

What I love about this soup, is that you can throw in whatever you have available. I try to stay stocked up on canned beans. tomatoes and broth so it is an easy go-to recipe when trying to think of something healthy and hearty for dinner.

Speaking of broth. One copycat recipe stated NOT to use chicken broth, but I have made it both ways and like it both ways.

Instant Pot

This little gem has seriously been one of my best purchases! The Instant Pot gets used in our home almost every day! Several years ago I started using a pressure cooker and I had just the stovetop style. I liked it but I had to sit and babysit while stuff was cooking.

This baby you just program things in and go on with your business. You can steam veggies, pressure cook, use it as a slow cooker, make beautiful rice, and even make yogurt.

I hesitated to buy an electric one because they all seemed to have that nasty coating on the inside. This has a stainless steel pot. LOVE IT!

Anyway, back to the recipe. Many of my recipes I have been tweaking for the Instant Pot and here is one of them.

I will show how easy it is to make both in the pressure cooker and on the stovetop.

One more kitchen tool I have to share with you. Now you have to know, I am not one to have a bunch of unnecessary gadgets in my kitchen. ( I don’t have room.)

So the tools I do have are functional and items I use frequently. T

his is another one of them. It is a fruit and veggie chopper. I use it all the time to chop veggies for soups and salads.

Minestrone Soup Ingredients – 8 Servings
- 3 Tablespoons avocado or coconut oil
- 1 cup white onion chopped ( about 1 small)
- 1/2 cup chopped zucchini
- 1/2 cup green beans
- 1/4 cup chopped celery ( about 1/2 stalk)
- 4 cups vegetable broth or chicken broth
- 2 (15 oz.) cans red kidney beans, drained
- 4 garlic cloves (minced)
- 1 (14 oz. ) can diced tomatoes
- 2 (15 oz.) cans of small white beans or great northern beans, drained
- 1/2 cup carrot (julienned, chopped, or shredded)
- 1 1/2 teaspoons dried oregano
- 2 Tablespoons fresh minced parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 3 cups water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta (optional)

INSTANT POT

Choose the saute setting and add oil, onion celery, garlic, green beans, and zucchini.
Saute for about 5 minutes or until onions begin to turn translucent.
Add broth, drained tomatoes, kidney beans, carrot, water, and spices. (Do not add white beans at this time).
Change the settings on the Instant Pot to “SOUP” and set for only 3 minutes. (It will take about 25 minutes to bring up to pressure and cook for 3 minutes)
Release pressure using the “quick release” and add pasta, white beans, and spinach.
Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).

STOVETOP

Saute ingredients in a large soup pot, just as described above.
Add all the rest of the items and bring to a boil.
Reduce heat and then allow to simmer for 20 minutes or until desired consistency.

Feel free to add or omit any vegetables you desire. This is a flexible soup recipe. Use what you have available.

Serve the minestrone with Parmesan cheese (optional.)

There you have it, a wonderful, hearty, homemade satisfying and soothing soup.

Enjoy!

Olive Garden’s Minestrone Soup – Instant Pot

This hearty, healthy vegetarian soup is full of nutritional goodness. A combination of beans, vegetables and optional pasta in a yummy broth that is flavorful, but not overly spicy.

Prep Time10 min
Cook Time51 min
Total Time1 hr 1 min
Yield8 Servings

Course
- Soup
Cooking Method
- instant pot
Suitable for Diet
- Vegetarian

INGREDIENTS

- 3 Tablespoons avocado or coconut oil
- 1 cup white onion chopped ( about 1 small)
- 1/2 cup chopped zucchini
- 1/2 cup green beans
- 1/4 cup chopped celery ( about 1/2 stalk)
- 4 cups vegetable broth or chicken broth
- 2 (15 oz.) cans red kidney beans, drained
- 4 garlic cloves (minced)
- 1 (14 oz. ) can diced tomatoes
- 2 (15 oz.) cans small white beans or great northern beans, drained
- 1/2 cup carrot (julienned, chopped or shredded)
- 1 1/2 teaspoons dried oregano
- 2 Tablespoons fresh minced parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 3 cups water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta (optional)

INSTUCTIONS

Instant Pot

1

Choose the sauté setting and add oil, onion celery, garlic, green beans, and zucchini.

2

Sauté for about 5 minutes or until onions begin t turn translucent.

3

Add broth, drained tomatoes, kidney beans, carrot, water and spices. (Do not add white beans at this time).

4

Change the settings on the Instant Pot to “SOUP” and set for only 3 minutes. (It will take about 25 minutes to bring up to pressure and cook 3 minutes)

5

Release pressure using the “quick release” and add pasta, white beans and spinach.

6

Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).

Stove Top

7

Sauté ingredients in a large soup pot, just as described above.

8

Add all the rest of the items and bring to a boil.

9

Reduce heat and then allow to simmer for 20 minutes or until desired consistency.

10

Feel free to add or omit any vegetables you desire. This is a really flexible soup recipe. Use what you have available.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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