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.

Instant Pot Instant pot beans mayocoba beans recipes

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.

Super Simple Instant Pot Yogurt | 3 Ingredients

August 7, 2021 / Breakfast, Food Videos, Instant Pot Recipes, VIDEO AND AUDIO LIBRARY / 2 Comments

Instant Pot BBQ Chicken Sandwich

December 21, 2020 / Chicken, Entres, Instant Pot Recipes, Main Course, RECIPES / No Comments

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

July 3, 2019 / Food Videos, Instant Pot Recipes, RECIPES, Soups, VIDEO AND AUDIO LIBRARY / No Comments

Instant Pot Applesauce Youmakeitsimple.com

Instant Pot Applesauce – Simple & Yummy – No Added Sugar

October 28, 2018 / Condiments and Sauces, Food Videos, Instant Pot Recipes, RECIPES, VIDEO AND AUDIO LIBRARY / No Comments

Beef Instant Pot Instant Pot Roast Roast rosemary thyme

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 to store just about anything in (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

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.

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!

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 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!

Share:

Connect:

Social Media

Most Popular

10 DIY Gift Ideas That You’re Going To Enjoy Making

October 28, 2023

How To Freeze Mashed Potato Balls for Quick and Easy Meals

September 30, 2023

How To Make a Dog Dress Shirt Collar From an Upcycled Shirt

September 2, 2023

Smash Burger Tacos Recipe / A Yummy Twist to Your Taco

August 18, 2023

Subscribe To Our Weekly Newsletter

No spam, notifications only about new products, updates.

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!

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.

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:

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 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:

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 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.

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.

8 Warming & Healthy Instant Pot Soup Recipes

January 30, 2020 / Healthy Eating, Instant Pot Recipes, RECIPES, Soups / No Comments

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

July 3, 2019 / Food Videos, Instant Pot Recipes, RECIPES, Soups, VIDEO AND AUDIO LIBRARY / No Comments

Cornbread & Biscuits – Makes a bowl of soup complete

December 9, 2018 / Breads, RECIPES, Sides and Salads / No Comments

Olive Garden’s Minestrone Soup – Instant Pot

May 15, 2016 / Healthy Eating, In the Kitchen, Instant Pot Recipes, RECIPES, Soups / 2 Comments

Instant Pot mushrooms soup wild rice

How to Make Healing Bone Broth in the Instant Pot

What a great time of the year to be sipping 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 important 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 roast a whole chicken in the Instant Pot quite frequently 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 need to be roasted first. (I prefer chicken bones) Different kinds of bones will 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 to 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 used 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 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:

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.

Super Simple Instant Pot Yogurt | 3 Ingredients

August 7, 2021 / Breakfast, Food Videos, Instant Pot Recipes, VIDEO AND AUDIO LIBRARY / 2 Comments

Instant Pot Sweet Potatoes-Avokado Steamer Basket

March 7, 2020 / Food Videos, In the Kitchen, Instant Pot Recipes, RECIPES, Sides and Salads, VIDEO AND AUDIO LIBRARY / No Comments

8 Warming & Healthy Instant Pot Soup Recipes

January 30, 2020 / Healthy Eating, Instant Pot Recipes, RECIPES, Soups / No Comments

Instant Pot Beets – The Healthy Low-down

May 17, 2018 / Healthy Eating, Instant Pot Recipes, RECIPES, Sides and Salads / No Comments

Bone broth Instant Pot

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.

Hamburger Soup Instant Pot soup

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:

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.

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:

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.

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!

White Chicken Chili Ingredients

INDIVIDUAL SEASONINGS OPTION:

White Chicken Chili Instructions

Topping Ideas

How to Thicken the White Chicken Chili

OTHER INSTANT POT RECIPES YOU MAY ENJOY.

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

Ingredients

Instructions

Jan Howell

Share:

Connect:

Jan Howell

Related Posts

What are Mayocoba Beans?

Where do you find them?

How To Use Cooked Mayocoba Beans

Instant Pot Mayocoba Beans Ingredients

Instructions

Frequently Asked Questions:

How long do Mayocoba beans last?

How do I prevent my beans from getting mushy?

Can you make this recipe without an instant pot?

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

Other Instant Pot Recipes To Try

Simple Instant Pot Mayocoba Beans | Creamy and Delicious

Ingredients

Instructions

Jan Howell

Share:

Connect:

Jan Howell

Related Posts

Instant Pot Pot Roast Ingredients

Instant Pot Pot Roast Instructions

Yummy Instant Pot Pot Roast with Rosemary and Garlic

Ingredients

INSTUCTIONS

Jan Howell

Share:

Connect:

Jan Howell

Related Posts

How to Eat Instant Pot Yogurt

What Kind of Milk is Best to Use?

Instant Pot Yogurt Ingredients:

To Strain or Not to Strain Instant Pot Yogurt

Processing (Incubating) Instant Pot Yogurt

Instant Pot Yogurt Items and Materials Needed:

Instant Pot Yogurt Instructions

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

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

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

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

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

6-Place the pot back into the Instant Pot.

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.

A few things to note:

8- Straining the Yogurt

Nut Bag Instructions

Mesh Strainer Instructions

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

10-Storing Instant Pot Yogurt

How long does this yogurt stay good?

For a nutritional breakfast or snack add:

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

Jan Howell

Super Simple Instant Pot Yogurt | 3 Ingredients

Ingredients

INSTUCTIONS

Share:

Connect:

Jan Howell

Related Posts

Instant Pot BBQ Chicken Sandwich

Instant Pot BBQ Chicken Sandwich

INGREDIENTS

INSTRUCTIONS

Jan Howell

Share: