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Red, White and Blue Potato Salad is the best potato salad EVER for patriotic holidays! Picture the best side dish to serve at your summer barbecue… This. Is. It.

Red, White and Blue Potato Salad,  so simple to be festive!

I was at my local grocery store last week, looking for produce to use for dinner. I passed by a display of red, white and blue (actually purple) potatoes in 1.5 lb bags.

They were tiny little gems, all about the size of an egg, some as small as a yolk. These little potatoes are the perfect size for displaying the red, white and blue in a salad bowl! Then the wheels started to turn. How could I turn my new found gems into a side dish fit for a celebration?

Dressing the Salad…

I wanted to create a dressing that would compliment, but not completely cover the potatoes (still wanted the beautiful colors to show!). I put a sweet Walla Walla onion in my cart, and a bunch of fresh parsley as well. I knew a bit of fresh onion would make a flavor packed dressing without overpowering our Red, White and Blue Potato Salad.

Instead of a classic mayo-based dressing, I went with some Olive oil, seasonings and fresh onion. The dressing is spectacular! It is creamy (because of blending) without being too heavy and is so good, you might  want to make a double batch for green salads as well!

Cooking the Potatoes

When I started to experiment with this salad, I wondered what would be the best method for cooking the potatoes?  Since they are tiny, remember, some the size of an egg YOLK, I didn’t want to ruin the dish by overcooking! 

I tried three different methods for cooking the potatoes. First, I put a few on a plate and added about 2-3 tabelspoons of water to the plate and covered with a plastci dish made for microwave cooking. This is a good method, but I think more of a pain than necessary. You can only cook so many potatoes at one time, and this method requires several different plates one after another.

The second method was to boil in water over the stove, for about 10 minutes until a fork was easily inserted into the potato. This method worked well, but the potatoes were not as brilliant in color as I hoped. The final method was to cook the red, white and blue potatoes in the Instant Pot on high pressure. The Instant Pot is seriously the best way to cook potatoes for any type of potato salad! It cooks them quickly, preserves color (and nutrients) and is the least messy method.

If you don’t have an instant pot, you can boil on stove or bake (375 for 20 minutes or until done). You are simply looking for a potato that is easily pierced with a fork or knife after cooking. I layered the potatoes in the IP with the blue on the bottom, red middle and white on top incase of any bleeding of the colors. I haven’t had any issues with the blue potatoes bleeding too much, so no worries as far as that goes!

Simple and Festive for a Summer BBQ!

Potato salad has to be one of the easiest side dishes for a barbecue!  It serves so many purposes. First, most humans love potato salad! It’s mild enough for the young,  and grown-up enough for the older generations and a great dish to fill up hungry guests.  This recipe for Red, White and Blue Potato Salad is an easy make ahead dish as well! Cook the potatoes the day before serving,  and drizzle with a little olive oil so they don’t get too dried out.

Make the dressing, cover and put in the fridge in the same jar you used to make the dressing. About an hour before serving, remove the potatoes  and dressing from the fridge, drizzle with dressing, sprinkle with a little fresh chopped parsley (dried will work too) and serve.  If you ‘d like to serve extra dressing on the side, make a double batch. I also love this salad warm or at room temperature. Cook the potatoes about 30 minutes before dinner if you want to serve it warm.  Hope you love this fun and festive Red, White and Blue Potato Salad this summer!

Red, White and Blue Potato Salad

Red, White and Blue Potato Salad is the most festive side dish for the 4th of July! Easy to put together and a dish eveyrone will love.

  • 1 each ​1 lb 8 oz package of Red, White and Purple Petite Potatoes (4.5 lbs total)<br />
  • 1 cup water
  • additional olive oil for drizzling on top of potatoes
Sweet Onion Dressing
  • 1/2 cup chopped sweet onion, such as Vidalia or Walla Walla
  • 1 tablespoons granulated sugar or honey
  • 1 tablespoon  white or cider vinegar
  • 1/2 teaspoon yellow or dijon mustard (optional)
  • 1/2 cup olive oil
  • salt and pepper to taste
  1. Clean potatoes by rinsing and scrubbing with water in sink.

  2. Stove top method: Place the potatoes into a large pan on top of stove and fill pan with water just above the potatoes. Top with lid and bring to a boil for about 6-10 minutes or until potatoes are fork tender. Drain and rinse with cold water.

  3. Instant Pot Method: Place the potatoes on a rack inside of the Instant Pot with blue on bottom, red, and then white on top. Pour one cup of water into the Instant Pot and set the timer to 4 minutes on the MANUAL or HIGH PRESSURE setting. Close the lid, making sure the sealing ring is in place inside of the lid and secure into the SEAL position. Cook until timer goes off then allow to sit rest for 5 minutes before carefully releasing pressure.

  4. When potatoes are done, let sit for a few minutes to cool off and easy to handle. While warm, slice in half onto a serving platter or large bowl. Sprinkle generously with sea salt or kosher salt. Slice the white potatoes first, then red, and purple last. The purple potatoes give off a little color onto the paring knife.

  5. Drizzle the potaotes generously with olive oil. If using immediately or within an hour, drizzle with Sweet Onion Dressing and sprinkle with fresh chopped parsley. If using later in the day or the next day, cover and refrigerate the potatoes on platter.

Sweet Onion Dressing
  1. Combine the chopped sweet onions, sugar or honey, vinegar, mustard (if using), and olive oil into a jar or blender. Using an immersion blender, pulse until ingredients are incorported and smooth. Or place all ingredients into a blender pulse until onions are broken up and then blend on low until smooth. Add salt and pepper to taste. Store in refrigerator. Let come to room temperature before using.

  • ​This recipe is easily adapted to a smaller amount. You may use only red and purple potatoes, or half the ingredients and use only 1/2 of each 1.5 lb bag. The leftover cooked potatoes (undressed)  also make a perfect hash for breakfast! 
  • You may place the potatoes in two separate pans on stove to make sure there is not a mixing of colors in water from the purple potatoes. I tried this and noticed a small amount of darker water from the purple potatoes. 
  • I found the potatoes for this recipe at Smith’s (Kroeger) grocery.

The post Red, White and Blue Potato Salad appeared first on A Bountiful Kitchen.

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I’m so excited to share this recipe for the best Instant Pot Mac and Cheese with you today! This recipe mimics the ever popular boxed instant mac and cheese, but is quick and easy (about the same time as instant mac and cheese) and packed with a cheesy, creamy sauce that will make you wonder why you ever ate anything out of a box!  Also, if you don’t have an Instant Pot, there are recipe notes giving stovetop instructions as well. 

What makes this the best Instant Pot Mac and cheese?

This recipe for the best Instant Pot Mac and Cheese comes to you after years of mac and cheese consumption and lots of trial and error. I’ve made homemade mac and cheese for a long, long time and can confirm the importance of a few key ingredients in our favorite mac and cheese recipes. First, butter.

No respectable mac and cheese recipe can be made without the use of butter! Margarine won’t do. Second, liquid. The mac and cheese has to have a liquid (milk, cream, half and half or evaporated milk) to combine with the cheese to make a creamy sauce.

I’ve tested all types of liquid in mac and cheese from half and half to milk to broth to evaporated milk. I usually make a béchamel sauce when making mac and cheese, but for this recipe wanted to concentrate on a one-pot method. Evaporated milk is often used in recipes to create a creamy finished product and is the perfect ingredient to add creaminess for the Best Instant Pot Mac and Cheese!

To simplify the process and allow this recipe for the best Instant Pot Mac and Cheese to be made in one pot, (without removing ingredients from the pot) I opted for a sauce made with evaporated milk rather than the traditional method of making a béchamel (butter melted, flour whisked and cooked, then add milk and whisk again) sauce and adding cheese. 

Evaporated milk, or canned milk is simply milk that has been cooked at a high temperature and high pressure to remove water from the milk… less water equals a smoother sauce.  Make sure you are using Evaporated milk, not Sweetened Condensed milk, which are basically processed the same, but the sweetened condensed has sugar added.  I highly recommend sharp cheese for the best flavor in mac and cheese. Never, ever make mac and cheese with mild cheddar. You’ll end up with a big bowl of bland, cheesy pasta! Finally, I cannot say enough about adding a few spices. Yes, even if you are cooking for children, add the paprika and 1/2 teaspoon of dry mustard. It will give the dish  little interest without being spicy. If you like a little more of a kick add the cayenne and another 1/2 teaspoon of dry mustard (for 1 teaspoon total of the dry mustard). You won’t notice the spices much if you follow the recommended amounts, but without any spices, the mac and cheese is a little blah! 

One Pot Mac and Cheese in 20 minutes (or less)

The best Instant Pot Mac and Cheese is a  dream meal on a busy night. Next time you want to feed the kids a meal before heading out on date night, whip up this mac and cheese. It takes 10 minutes of your time and you’ll be able to pronounce all of the ingredients on their dinner plate! Instant Pot Mac and Cheese takes about the same amount of effort as cooking mac and cheese on the stove from a box, except it won’t boil over, and tastes about 100 times better! Also, if you have dry food storage, you most likely have a case or two of dry macaroni that’s begging to be opened and used. **One strict caution** do not leave this for the kids to make on their own. Pressure cookers are only to be used by an adult! 

Hope you love this recipe for the Best Instant Pot Mac and Cheese and let us know if you made any modifications or added in any of your own special ingredients. Happy cooking!

The Best Instant Pot Mac and Cheese

The Best Instant Pot Mac and Cheese is a one pot, 20 minute dinner your whole family will love! The Instant Pot makes the creamiest (and easiest) homemade mac and cheese ever! 

  • 4 cups water
  • 3 1/2 cups macaroni (a little less than 1 lb*)
  • 2 teaspoons sea or Kosher salt
  • 4 tablespoons butter (I use unsalted) cut into tablespoons
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • dash cayenne (optional)
  • 4 cups sharp cheddar cheese, grated or 1 lb
  • 1/4 cup water, milk or half and half as needed*
  • salt and pepper to taste
  1. Combine 4 cups cold water, macaroni and 2 teaspoon salt in the Instant Pot.

  2. Set Instant Pot to the MANUAL or PRESSURE COOK or HIGH PRESSURE setting, placing timer to 3 minutes. Make sure the plastic seal is in place inside of the lid before placing lid on the Instant Pot and the valve on top of the lid is set to the SEALING position. While pasta is cooking grate cheese and set aside. 

  3. After the timer goes off, carefully release the steam from the Instant Pot using the VENTING position on the lid. This is also referred to as quick or manual pressure release. There will most likely be some water left in the Instant Pot, but that will mix into the sauce. 

  4. Add the butter to the hot pasta inside of the pot and stir. Add dry mustard, paprika and cayenne. Stir until combined. 

  5. Turn the Instant Pot to the Sauté setting and add evaporated milk and cheddar and stir until smooth.  Immediately turn pot off after adding milk and cheese so it won’t burn or overcook. 

  6. Add additional 1/4 cup of water, or milk, or half and half to the mac and cheese  if it is too thick and fold in. Serve immediately. 

  • For Stove top instructions: Cook pasta according to package directions. Drain off all water, reserving some for sauce. Add butter to pan and turn heat to medium. Mix until butter is melted. Add evaporated milk, heat until milk is hot about 2 minutes. add grated cheese and other spices. If needed, add a bit of pasta water to thin. Serve immediately. 
  • Make sure to release pressure manually after the timer goes off. If the pasta is allowed to sit for a long period of time it will overcook. After 3 minutes, I have found the pasta is cooked to perfection. This may vary depending on altitude
  • It is best to use cheese that is not pre-grated for best results. Pre-grated cheese has much of the moisture removed to preserve the cheese and keep it from molding, and as a result is not the best product for melting. 
  • You may use almost any type of cheese, but I think sharp cheddar works the best. If you like the taste of Velveta, cut 3 cups into cubes and add to recipe in place of grated cheddar. This recipe also works well with Sharp white cheddar or other flavors of cheese, such as smoked gouda, etc. You may also combine cheeses to equal 4 cups total. 
  • Additional items such as crushed garlic, chopped chives, parsley, and chopped ham or other cured meats may be added after the pasta is cooked. 
  • If you like your mac and cheese to have a little more of a kick, add 1 teaspoon of dry mustard instead of 1/2 teaspoon. If serving to children, leave out the cayenne. 

The post The Best Instant Pot Mac and Cheese appeared first on A Bountiful Kitchen.

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Instant Pot Sweet Potato & Black Bean Chili is healthy, hearty and will warm you up on cold winter days! Filled with sweet potatoes, black beans, corn and just the right spices and herbs  to make your taste buds happy…

Born and Raised…

I was raised on sweet potatoes. My mom is Okinawan and absolutely loves sweet potatoes.  Growing up, we ate sweet potatoes frequently-  as a side to almost any Japanese style meal,  dipped and fried in tempura batter,   and also as leftovers, sliced right out of the fridge. To this day, my mom eats sweet potatoes every day.  Sweet potatoes have so many health benefits! Sweet potatoes are a great source of fiber and vitamins including: Vitamin A, Vitamin C, Vitamin B6, and Potassium. Besides all of the health benefits, sweet potatoes can be served as a sweet or savory dish. I love the way sweet potatoes add just the right amount of sweet to my Instant Pot Sweet Potato & Black Bean Chili!

Instant Pot Fact and Fiction

You know how I feel about the Instant Pot!  The Instant Pot is often associated with cooking food quickly, because of the word “instant”.  If you think the IP means a quick meal, you might be a little disappointed. Time spent heating up the pot, and then pressurizing is more than a 5 minute process. I love the Instant pot because meals that used to take hours to cook now are ready to serve in a fraction of the time. I look at the Instant Pot (electric pressure cooker)  as a faster and more nutritious method of cooking, as compared to a slow cooker or cooking for long periods of time on the stovetop or in the oven.  Instant Pot Sweet Potato & Black Bean Chili is an easy fix for a weeknight dinner. I love that it’s healthy and  flavorful, and this Instant Pot Sweet Potato & Black Bean Chili is also gluten  and dairy free! The leftovers, (drained of juice) are perfect as a filling for tacos or quesadillas. The toppings to this chili are everything!  I love adding chopped avocado, fresh tomato, plain greek yogurt and a little cheese.

Hearty and Happy

If you are into meatless meals, this is the perfect dish for you. And those in your home who usually want meat in their chili won’t miss it in this hearty dish! The sweet potatoes are more than filling and will satisfy even the pickiest eaters. I purposely made this dish mild on the spice meter, so it would be appealing to families with young kids. If the kids are happy, everyone’s happy. If you like your chili with a little more of a kick, go ahead and add a jalapeño or two! Either way, this dish has plenty of favor with or without the extra spice. I hope you love this healthy and tasty way to serve sweet potatoes and black beans!

Instant Pot Sweet Potato and Black Bean Chili

Hearty and healthy, this Instant Pot Balck Bean Chili will satisfy every one at the dinner table!

  • 2 large sweet potatoes or about 4-5 cups
  • 2 tablespoons olive oil
  • 2 cups or 1 large onion (white or sweet onion, peeled and cut into chunks)
  • 1 large Anaheim pepper (seeded and chopped)
  • 1 Jalapeño pepper (chopped (seeded if desired, optional))
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper (or more to taste)
  • 1 clove garlic or 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher or sea salt
  • 1 cup frozen corn (yellow or white)
  • 1 cup cold water
  • 2 14-15 oz cans black beans (drained and rinsed with cold water)
  • 2 tablespoons tomato paste
  • 16-32 oz chicken or vegetable broth
  • salt to taste
  • garnishes: chopped avocado or guacamole, sliced olives, grated cheese, sour cream or Greek yogurt, tortilla chips
  1. Turn the Instant Pot on to SAUTE setting. Check lid to make sure rubber ring is inserted correctly in lid and dial on out side of lid is set to SEALING position. Set aside side while IP is heating.
  2. Peel and cube sweet potatoes into one inch pieces carefully (they are extremely hard when not cooked and difficult to cut) and set aside in bowl.
  3. Pour olive oil carefully to the pot. Add chopped onion, coriander, cumin, chili powder, black pepper, garlic and salt. Saute for about 4-5 minutes until onions are softened. Add corn and saute an additional 2 minutes. Remove ingredients in IP to a bowl and set aside. Do not clean out the Instant Pot insert.
  4. Turn off Sauté setting. Add chopped sweet potatoes, about 1/2 teaspoon of salt and 1 cup of cold water. Place lid on top of Instant Pot and set to locked position. Check to make sure lid is in the SEAL position.
  5. Set the timer on the IP to 4 minutes MANUAL or HIGH PRESSURE.
  6. While sweet potatoes are cooking, drain and rinse the black beans using a colander over the sink.
  7. When timer is finished, carefully release the pressure in the Instant Pot. When all pressure is manually released, remove lid and add cooked onion mixture and tomato paste, stir to dissolve. When mixed well, add black beans and 16 oz of chicken broth. Set the Instant Pot to the SAUTE setting again and let simmer until all ingredients are hot. Add additional broth to desired consistency.
  8. Add salt to taste, serve immediately, or leave in the IP on the KEEP WARM setting until ready to serve.
  9. Serve with toppings: Tortilla chips, avocado, chopped tomato, cheese, sliced olives, sour cream or Greek yogurt.

The post Instant Pot Sweet Potato & Black Bean Chili appeared first on A Bountiful Kitchen.

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Instant Pot Mashed Sweet Potatoes with Candied Pecans is the perfect seasonal side dish to serve at your holiday gatherings! Quick, easy, rich in flavor, and topped with a bit of sweet crunchiness, you can have this dish ready in half the time as the traditional version.

Instant Pot to the Rescue!

Who loved mashed sweet potatoes with candied pecans? One of the downsides to this recipe is how long it takes to cook. The Instant Pot has become a one-pot wonder machine, and is used on a daily basis in our home. I love how it cooks food quickly and thoroughly, without losing any of the flavor. And it does just that with Instant Pot Mashed Sweet Potatoes with Candied Pecans. It’s one of the most timeless holiday flavor combinations and can be made in a fraction of the time as the traditional recipe.

The Ultimate Holiday Dinner Side Dish

No holiday dinner menu is complete without without sweet potatoes. Save some oven time this year by making Instant Pot Mashed Sweet Potatoes with Candied Pecans!  If you don’t have an Instant Pot, it is the perfect way to cook any kind of potato and keep warm without cooking on the stovetop. It makes things simple for those hard at work in the kitchen this time of year. Some other great potato recipes to use with the IP are Instant Pot Mashed Potatoes and Instant Pot Potato Salad.

Make a Dish Ahead with Instant Pot Mashed Sweet Potatoes with Candied Pecans

Instant Pot Mashed Sweet Potatoes with Candied Pecans are creamy, rich, and can be made in minutes. They’re also great to make ahead! Just pressurize potatoes, mix in the rest of the ingredients, and refrigerate in a baking dish. When you’re ready to serve (up to 5 days later), remove from fridge, let it sit on the counter for one hour, and bake as directed. Holiday dinners just got a whole lot easier (complete directions on recipe notes).

Instant Pot Mashed Sweet Potatoes with Candied Pecans are the perfect dish to add to your holiday dinner menu! They’re full of rich, smooth sweet potato flavor, and topped with a nice sweet nutty crunch that will have your guests coming back for seconds, thirds.. maybe even fourths. And if you’re looking for more sweet potato recipes, try Savory Yams with Bacon and Thyme,  Chunky Yams and Apples, Balsamic Roasted Yams and Onions, or Scalloped Sweet Potato Stacks.  Happy holidays!

Instant Pot Sweet Potatoes with Candied Pecans

Instant Pot Mashed Sweet Potatoes with Candied Pecans is the perfect seasonal side dish to serve at your holiday gatherings! Quick, easy, rich in flavor, and topped with a bit of sweet crunchiness, you can have this dish ready in half the time as the traditional version. 

  • 1 cup water
  • 4-5 lbs sweet potatoes or yams (washed clean)
  • 1/2 cup butter
  • 3/4 cup half and half or cream
  • 1 cup brown sugar, light
  • 1 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • dash sea or kosher salt
for candied pecans:
  • 1 1/3 cups pecans
  • 4 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon sea salt
  • 1 cup water
  1. Pour 1 cup of water into the instant pot.

  2. Place 4-5 lbs yams or sweet potatoes cleaned and cut in to 2-3 inch chunks into the Instant Pot.

  3. Place the lid on the pot, making sure the seal is in place inside the lid.

  4. Turn the lid to the closed position, and make sure the top is set to the “seal” position.

  5. Once the timer has gone off,  let the pressure  naturally release (about 5-10 minutes).

  6. Release any remaining steam, remove potatoes carefully. Remove skin.

  7. Wash out pan or use another bowl. 

  8. Add butter, half and half, brown sugar, vanilla, sea salt and cinnamon and mash with a large spoon or mixer. 

  9. Place in two greased pie plates or one 9×13 pan. 

  10. Bake at 375 for 30 mins until heated through. 

  11. Top with chopped candied pecans before serving.

  12. Make pecan topping while sweet potatoes are cooking:

    Sauté pecans in butter and sugar until caramelized over med-med high heat. Pour onto a greased sheet of foil to cool, then chop on cutting board when cool. Can be made ahead and stored in pantry. 

  • If making ahead, cook potatoes, add all ingredients pour into baking dish. Place in refrigerator covered. When ready to bake, remove from fridge, take off covering. Cook for 30-40 minutes, remove and top with candied pecans just before serving. 

The post Instant Pot Mashed Sweet Potatoes with Candied Pecans appeared first on A Bountiful Kitchen.

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Instant Pot Chicken Noodle Soup is warm and comforting, and filled with hearty chicken, loads of noodles, and chunky veggies. Best of all, it’s homemade and takes fraction of the time of Classic homemade Chicken Noodle Soup. Perfect for dinner anytime of the year!
Soup for the Soul
Chicken Noodle Soup is one of those dishes that soothes the soul. After a long day, it’s SO nice just to cozy up with a bowl of steaming homemade soup. There’s something therapeutic about it. With just a few simple ingredients, this Instant Pot Chicken Noodle Soup can be on the table in minutes. As with most Instant Pot recipes, most of the time is waiting for the food to pressurize! All you need are chicken thighs (or breasts if you prefer but not as flavorful), a few veggies, chicken broth, salt, pepper, and water. And an Instant Pot. Trust me, this will be your new go-to soup recipe all cold-weather season long! If you’re lucky (today!) the Instant Pot is on sale. I just checked and the price today is under $80 shipped if you have Amazon Prime! This Instant Pot is my go-to recommendation if you have  2 people or even 10 in your family. I love my 8 quart model, but for day-in-day-out, I like my 6 quart.  It’s a little easier to maneuver in the kitchen and can cook meals for up to about 12 people.
A fraction of the time, but all the flavor
There’s nothing like the homemade stovetop chicken noodle soup that mom used to make. But this Instant Pot Chicken Noodle Soup comes pretty close. It takes a fraction of the time but still has ALL the flavor you love and crave. If you haven’t used chicken thighs before, give them a try in this recipe. They add a delicious savory flavor to the soup and turn out perfectly tender. Let them simmer in the chicken broth with some chunky veggies and oodles of noodles, and that’s it! Easiest meal ever.
Instant Pot Chicken Noodle Soup: the perfect fall meal
The changing fall colors, the chill in the air, and warm evenings sitting by the fire. Soup season is the best season. It’s one of my favorite ways to cozy up on a chilly day and ease a case of the flu. The smell of the simmering broth itself will have your family wandering into the kitchen. And with the Instant Pot, this Chicken Noodle Soup will taste like it’s been cooking all day. It’s a simple one-pot meal, packed with comforting flavors that are sure to satisfy your family’s appetite! I mean, seriously. Is there a person on the planet who doesn’t love a bowl of homemade chicken noodle soup?
If you’re looking for a quick and easy meal to make this fall season, you need this recipe. Instant Pot Chicken Noodle Soup can be on the table about 40 minutes, and tastes like it’s been cooking for hours. With colder weather here, not to mention the sniffles and runny noses, there’s nothing more comforting than a big bowl of homemade soup. And trust me, this soup is about as easy as it gets. Happy fall my friends!

Instant Pot Chicken Noodle Soup

Nothing is easier than Classic Chicken Noodle Soup in the Instant Pot! Using the Instant Pot cuts the cooking time of the chicken in half while tenderizing the meat so it falls off the bone. 

  • 4-5 chicken thighs (seasoned with sea salt and pepper)
  • 2 tablespoons olive oil or butter (no margarine)
  • 1 teaspoon dried thyme
  • 2 cups carrots (chopped* see notes)
  • 1 cup celery (chopped)
  • 2 cups onion (chopped)
  • 2 cups cold water
  • 1 clove garlic (chopped)
  • 1 teaspoon sea salt
  • 1 teaspoon course ground pepper
  • 4 cups chicken broth
  • 2 cups water
  • 8 oz wide egg noodles
  • 2 packages Knorr Homestyle Chicken Stock concentrate (*see recipe notes)
  • parsley, fresh chopped or dried
  1. Turn Instant Pot to SAUTE setting. When pot is heated up, or after about 4-5 minutes, add 2 tablespoons olive oil or butter to pot. Season the chicken generously with salt and pepper on both sides. 

  2. Carefully place chicken thighs in the pre-heated Instant Pot. Cook for 3 minutes and then carefully turn the chicken over. Cook for an additional 3 minutes and sprinkle with dried thyme. 

  3. Remove chicken from the Instant Pot and add chopped carrots, celery and onion to the pot (there will be residual oil and seasonings in the bottom of the pot. Do not wash or wipe out. Sauté the vegetables for 2 minutes (just long enough to coat with drippings and begin to brown a bit). 

  4. Add 2 cups cold water, chopped garlic, 1 teaspoon salt, 1 teaspoon pepper and browned chicken back into the Instant Pot.  Set Instant Pot to the MANUAL or PRESSURE COOK or HIGH PRESSURE setting, placing timer to 6 minutes. Make sure the plastic seal is in place inside of the lid before placing lid on the Instant Pot and the valve on top of the lid is set to the SEALING position. 

  5. After the timer goes off, carefully  release the steam from the Instant Pot using the VENTING position on the lid. Remove the chicken from the Instant Pot and set on plate or cutting board. 

  6. Add 4 cups chicken broth plus 2 additional cups of water to the Instant Pot. Change the setting to the SAUTE setting and bring the contents of the pot to a boil. Add 8 oz  pasta to the pot and cook according to package directions.

  7. While the pasta is cooking, shred or chop the chicken and discard any bones and skin remaining. After pasta is cooked, add chopped chicken and two packages homestyle chicken stock* (or chicken bullion or other chicken flavoring) to the soup to taste. Season to taste with salt and pepper. Top with fresh or dried parsley. 

  • If you like creamy chicken noodle soup, add about 2 tablespoons cornstarch to 1/2 cup of water and mix until smooth. Add to the finished soup while broth is hot. Stir well. 
  • I like to add sautéed mushrooms to this soup as well. I sauté the mushroom in butter in a separate pan and add at the very end just before serving. 
  • If using bagged baby carrots, no need to chop the carrots, I just put them in whole. 
  • If the soup seems a little skimpy on the broth, simply add a bit more chicken broth. 
  • I like to use Knorr brand “Homestyle Chicken Stock” which is sold in little mini tubs (4 to a package) or the “Better than Bullion” brand stock concentrate. 

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If you’re looking for a quick and easy dinner to serve this fall and winter season, this is it. Instant Pot White Cheddar Potato Soup is warm, comforting, and ready in no time. It’s perfect for busy weeknights and filled with a delicious blend of sharp white cheddar and savory potato.
Let’s Talk About SOUP
There’s nothing like a big bowl of homemade soup. It’s the ultimate comfort food. It’s made with basic ingredients, but packs in so much flavor. Instant Pot White Cheddar Potato Soup takes the soup game to a whole new level, with no extra effort. In just 30 minutes, you can have a delicious, thick, creamy bowl of homemade goodness. Get your spoons ready, this recipe is sure to warm you up this fall!
Back to Basics
There are A LOT of potato and cheese soup recipes out there. What makes Instant Pot White Cheddar Potato Soup so special? For one, it’s made in the Instant Pot. This one pot wonder is speedy, preserves the nutrients and flavor in the food, and makes almost no mess to clean up. Second, Instant Pot White Cheddar Potato Soup needs only a few ingredients: potatoes, white cheddar cheese, chicken broth, half and half, flour, and a few spices. No cream-of-anythings, just basic food staples cooked into a smooth and filling soup. All of the ingredients are most likely in your fridge/pantry!
Instant Pot White Cheddar Potato Soup: Just in Time for Chilly Fall Nights
Leaves are changing, temperatures are falling, football season is under way. It’s basically Fall. The BEST time of year. There’s just something calming about simmering soup on a chilly evening. Instant Pot White Cheddar Potato Soup is the perfect way to cozy up on these kind of nights. I made this soup last year for the first time, for a neighborhood gathering. It was gone in no time!  The smell of freshly cooked potato, sharp white cheddar cheese, and a warming thick, creamy base will make you want to snuggle up with this soup all season long. Let’s be real here, you can’t go wrong with a bowl of delicious homemade soup. It just makes life better.
Instant Pot White Cheddar Potato Soup will be your new favorite go-to dish to make as the days get shorter, the nights get longer, and the weather cools. It’s rich, creamy, cheesy and savory heaven in a bowl. Pair it with a thick piece of bread or roll and a salad and you’ve got a filling meal that your family will love. I love to serve this soup with home made croutons which I whip up while the potatoes are cooking. Simple and quick to make, filled with hearty flavors, this is comfort food at its finest. Happy Fall!
If you’re looking for other Instant Pot recipes, try a few of our favorites: Instant Pot Chile Verde, Instant Pot Beef Stroganoff, Instant Pot Beef Stew, or Instant Pot  Whole Rotisserie Style Chicken!

Instant Pot White Cheddar Potato Soup

​If you’re looking for a quick and easy dinner to serve this fall and winter season, this is it. Instant Pot White Cheddar Potato Soup is warm, comforting, and ready in no time. It’s perfect for busy weeknights and filled with a delicious blend of sharp white cheddar and savory potato.

  • 4 large Russet potatoes, scrubbed clean
  • 1/2 cup water
  • 5 tablespoons butter
  • 1/3 cup flour (1/2 cup if you want it thicker)
  • 1 quart half and half
  • 2 tablespoons dried onion
  • 32 oz chicken broth or stock
  • 1 lb or 4 cups sharp white cheddar cheese, grated (I used Tillamook)
  • 1-2 teaspoons salt (or to taste)
  • teaspoon pepper (or to taste)
  1. Place potatoes and water into Instant Pot. Make sure rubber ring is in place inside of lid and the vent is set to the “sealing” position. Using the MANUAL setting, or HIGH PRESSURE setting, cook potatoes for 10 minutes. 

  2. When the timer goes off, release the pressure using a manual pressure release. Remove potatoes from the Instant Pot.  Peel and dice potatoes, and set aside in a bowl. Drain off any remaining water and discard. Rinse out the Instant Pot insert with water, and place back into the Instant Pot. 

  3. Turn the setting to SAUTE and place butter into the Instant Pot. After the butter melts add flour, salt and pepper. Whisk the ingredients together. 

  4. Whisk in half and half. Add dried onion and chicken broth. The soup will start to thicken at this point. 

  5. Add cut up potatoes to the soup base and stir with a large spoon. 

  6. Stir in sharp cheddar cheese and add salt and pepper to taste. 

  • If you don’t have dried onion on hand, you can finely chop 1/2 cup of onion and sauté in butter on step 3 of instructions. 
  • You may also use milk in place of half and half, the soup will not be as thick, but still have great flavor. 
  • I use Russet potatoes, but you may also use white or red potatoes. I think Russets are the easiest potatoes to peel after cooking in the Instant Pot. 
  • I used Sharp White Cheddar Cheese (Tillamook brand) but you may use yellow cheddar, medium or sharp. I’ve also used Pepperjack Cheese in this soup for a little bit of a spicy kick. 

The post Instant Pot White Cheddar Potato Soup appeared first on A Bountiful Kitchen.

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Find all of your favorite Instant Pot recipes here on our new Instant Pot Cookbook – ebook edition! This book is designed for easy access to all of ABK’s Instant Pot recipes to date, with instructions for printing options included in this post. 

 Instant Pot recipes tested and true

If you’ve been reading ABK for a while, you’ll know that the past year has been filled with adventures in learning how to use the Instant Pot! I was just like you when my huge Instant Pot box arrived on my doorstep. I wondered if I’d really use it, and if I did use it, if I’d like using it. That was January of 2017… and since that time, hundreds of hours developing, testing, pressurizing and tasting have gone into creating Instant Pot recipes on ABK.  Every single recipe in this Instant Pot Cookbook has been tested and retested for success in the kitchen!

Why the ebook if they are all on ABK?

If you’re reading this, you have access to a computer or phone and can easily access recipes on ABK. But not everyone is in that situation! Also, I’ve found many of you like to have something you can refer to in hand, instead of online while cooking. This little ebook is easily printed and bound, or slipped into plastic sleeves for gift giving alone, or with an Instant Pot!

How to get access to ABK’s Instant Pot Cookbook

If you are on the email list, you already have access to this book! If not, subscribe to ABK’s email list. To sign up, on your phone look for the “NEVER MISS A RECIPE OR NEWSLETTER!” box at the top of the screen, and enter your email address.  On your laptop, look on the right margin under my photo for “NEVER MISS A RECIPE OR A NEWSLETTER” to enter your  email address. You will receive a confirmation that you did indeed subscribe, and then within an hour or two will receive an email with access to the free ebook.

Easy print options

We experimented with several different options to print out ABK’s Instant Pot Cookbook. The book is formatted to print in 8.5 x 11 which you can bind or place in plastic sleeves and put in a binder. The other option is to print and fold in half with a binding in the middle so the book is a mini book with a binding. You can also simply staple the book in the middle, but the binding is usually about $1 at most print shops. We like to use a heavy card stock on the front cover, and then a heavier duty paper for the recipes. It’s also nice to have a clear plastic cover on the front and back of the book! The cost of printing the mini book is anywhere from $5-17 depending on if you are printing at home, or at a print shop, so make sure to check out the price beforehand.

The book includes recipes formerly published on ABK, with the exception of the Bolognese Sauce pictured above. This recipe is included in the book and is a special bonus for subscribers! I hope you love this little ebook of treasured Instant Pot recipes for yourself or to give as a gift alongside an Instant Pot.

Thanks for reading ABK!



The post Instant Pot Cookbook appeared first on A Bountiful Kitchen.

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If Cafe Rio Sweet Pork is your family favorite you’re going to love this recipe! Instant Pot Cafe Rio Sweet Pork is an updated version of my original recipe made in the oven or slow cooker, which takes up to 12 hours to cook. This new IP recipe takes about two hours start to finish, with most of the time spent in the Instant Pot, cooking the meat!

What is Cafe Rio and the complete list of make at home recipes…

Cafe Rio is a popular fast-casual Mexican style restaurant with headquarters in Utah. If you’ve ever even had a flight  layover in Utah, you’ve probably eaten at Cafe Rio (thanks to the airport location)!  Years ago, I posted a slow cooker or oven version of Cafe Rio Sweet Pork, along with a complete menu of recipes.  This updated recipe allows cooking of the sweet pork in a fraction of the original 5-12 hour time.  The at home version of Cafe Rio recipes includes: sweet pork, black beans, cilantro lime rice, pico, guac, and of course the most important part of the meal, the dressing!  All of the recipes are linked below. I’ve had dozens of readers email and leave comments regarding the at home version of this recipe and reported back huge success in making Cafe Rio Sweet Pork for family reunions, weddings, girls camp, and youth conference gatherings to name a few. We love to eat this dish when we are at our cabin. I make everything ahead and then we simply  chop up lettuce and tomatoes and grill  fresh tortillas for a homemade Cafe Rio style feast!

Not all pork created equal

There are many different cuts of pork sold in the grocery store and at big box stores, such as Costco. One caution, not all cuts of pork work well in this recipe!  I’ve had readers tell me they didn’t get the desired finished product when making Cafe Rio Sweet Pork. When we boiled it down (no pun intended) I found they used a cut of meat OTHER THAN the cuts I recommend. I know the huge Pork Loin Roast at Costco is ridiculously inexpensive, and hardly has any fat on it, so not much waste as far as discarding fat goes. I get it. But here’s the deal. If you buy  lean cuts of pork, your Instant Pot Cafe Rio Sweet Pork will not taste like Cafe Rio’s Pork. And you’ll wonder why. Pork tenderloin and pork loin roast are not good choices for this recipe. Neither has a high enough fat content to make the fall apart finished product you’re looking for.
I experimented with pork loin, Boston butt and pork shoulder for Instant Pot Cafe Rio Sweet Pork.  After trying a few different cook times and water levels and also marinating vs not marinating, I found pork loin to be too lean. No matter how it was cooked,  it was too lean to achieve the fall apart texture I was looking for.  It often turned out dry tasing no matter how little the cook time. Boston butt and pork shoulder, technically from the same part of the pig or hog, are from the top portion of the shoulder area. Interesting fact- the name Boston butt originates from 18th century New England when pork was packed in barrels (which were also known as butts) to store and ship meat. So, it’s actually  not the butt at all, but the shoulder. Maybe we still call it butt because butt is more fun to say than shoulder?  The butt is usually sold without bone and the shoulder almost always is sold with a large bone-in. When purchasing the shoulder cut pork, I ask my grocery butcher to trim to off, along with the thick piece of fat that accompanies it. You can also use Boneless Pork Rib meat, which is basically the same thing as the shoulder, without the bone. All of this info was compiled from various butchers and online sources. In the end, your best bet for tender fall apart meat is either Pork Shoulder, Boneless Pork Ribs or Boston Butt. My preference is Pork Shoulder or Boneless Pork Rib meat!

timing is everything

The cook  time in the Instant Pot  will vary according to the cut of meat used. I tried several different cook times, from 30-75 minutes.  Thirty minutes did not give the meat enough time to tenderize while 75 was too long. I found the best time combination was 50 minutes at high pressure and then a 45+ minute natural pressure release, which means no touching the valve that allows pressure to release from the pot for at least 45 minutes.  This time combination allowed the meat to cook for the proper amount of time, breaking down almost all of the fat so it melted back into the meat when using a pork shoulder.  During the natural pressure release time, the meat continues to cook with the residual heat in the pot and the pressure is slowly released and the juices stay in the meat instead of escaping out of the pan (or pot).   Many pressure cooking experts agree that releasing the pressure manually (turning the pressure valve to release) will cause the meat to be tough. I believe allowing the pressure to naturally release results in a moist and  tender finished product,  similar to slow cooking the meat for 8-10 hours! If you want to start the meat at 3:00 pm when you leave to start driving carpool, go ahead, the meat will be fine in the Instant Pot for hours. You can turn on the ‘keep warm’ feature and the meat will stay on a low temperature for hours and be ready to eat later in the evening without overcooking.

Instant Pot Cafe Rio Sweet Pork- Spice and Sauce

After eating more than my share of Cafe Rio meals, I came up with this oven or slow cooker recipe back in 2011. Cooking in the Instant Pot  is totally different than cooking in a slow cooker. The IP cooks at such a high temperature and pressure for a small amount of time, while the slow cooker is the complete opposite. The IP tends to release a higher volume of liquid from ingredient in the pot, which can dilute sauces. For this reason, when cooking in the IP,  I often make the finished sauce after the main dish has been cooked.  During early experiments with this recipe,  I cooked the pork in the sauce but  found the sauce ingredients to be so diluted (even without adding water)  and the sauce so runny that it was better to drain off some of the sauce and  start over after cooking.

I decided the best way to flavor the pork, without wasting the sauce was to coat  the pork in a seasoning mix which you can make on your own, or purchase for less than $2 at your grocery. I used Menudo Spice mix, which is a combination of Chili Pepper, Onion, Garlic and “spices”, sold in the Latino section of any grocery store.  Making  your own Menudo mix at home is simple-  just  combine the following in a dish:  2-3 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 teaspoon garlic powder,  1 teaspoon oregano 2 teaspoons salt, 1 teaspoon finely ground pepper. Mix together and store in a ziplock bag or small container. After seasoning and browning the meat (not required), I simply pour water around the edges of the meat and cook as directed. Also, to clarify, I do not marinate the meat in a sauce or mixture of spices before cooking. I didn’t find much of a difference in flavors when marinating in the sauce. If you are organized and plan ahead, coat the meat with the spices a day or two before cooking this will only enhance the flavor of the meat!

Secret tips from former employees …

Over the years I have read many comments, suggestions and tips for preparing the highly guarded secrets in Cafe Rio recipes, namely the Sweet Pork recipe.  I think a few are helpful. A few I use, a few I do not. What better place to share tips for making the best sweet pork,  than on a recipe for Instant Pot Cafe Rio Sweet Pork?!  Here are the tips and secrets, all in one place for you to sift through and decided if you want to incorporate any into your recipe…

-Pork is marinated in Coke, full strength, not Diet Coke.  Some say Dr. Pepper.

-Only use pork butt or shoulder.

-Simmer pork in a pan with cut up yellow onions, serrano peppers and chopped carrots. Remove the peppers and carrots after cooking.

-Use a spice blend of garlic powder, dried oregano, cumin, salt and pepper.

-Make red enchilada sauce from scratch. My favorite homemade red enchilada sauce is found here.

-Use a canned red enchilada sauce.  Las Palmas brand used at Cafe Rio.

-Cook onions in a pan with oil until caramelized, add to cooked pork and enchilada sauce.

-Thicken sauce with cornstarch after cooked.

-Shred pork after cooked and let sit in a ziplock bag overnight with sauce made fresh after pork is cooked. Warm in a slow oven or stovetop. Pork is best served the day after it is cooked completely and sauce is made.

I’d love to hear your comments and suggestions for cooking Instant Pot Cafe Rio Sweet Pork at home. Please share below and rate the recipe after you’ve given it a try!

5.0 from 1 reviews
Instant Pot Cafe Rio Sweet Pork
Prep time
10 mins
Total time
10 mins
Author: Si Foster, A Bountiful Kitchen
Serves: 8-16 servings
  • 4-7 lbs boneless pork shoulder, butt or boneless pork rib meat*, cut into large chunks, large visible chunks of fat removed
  • Menudo spice mix, or make your own (see post for instructions)
  • 1 tablespoon olive oil
  • 2 cups cold water
  • for sauce
  • ¾ to 1 cup brown sugar light or dark to taste
  • 1 - 16 oz can red enchilada sauce*
  • 1 4 oz can chopped green chiles, not drained
  • 1 12 oz can Coke, Pepsi or Dr Pepper
  1. Place 3 tablespoons spice mix in a large gallon size Ziplock bag. Shake until meat is coated.
  2. Turn Instant Pot to Saute mode.
  3. Add one tablespoon olive oil.
  4. Place meat in pot when hot and brown on both sides. If you are in a hurry, skip this step and omit the oil in the pot.
  5. When meat is browned on both sides, Add water around sides of meat.
  6. Place the lid on the top of the pot (make sure the sealing ring is in place inside of the lid) and lock into sealing position. Turn the setting to Manual or High Pressure and set the timer for 50 minutes. Make sure the lid is set to the Sealing position.
  7. After the timer goes off, allow the pot to manually release the pressure for at least 45 minutes.
  8. Carefully remove the lid from the pot when all of the pressure is released.
  9. Remove the meat and set on a cutting board. Allow to cool for a few minutes. When cool enough, pull any remaining visible fat off of meat and set aside. Discard any fat. Shred meat with a fork.
  10. Remove the remaining juice from the pan and place in a small bowl.
  11. Whisk the enchilada sauce, chopped green chiles, brown sugar and one can of soda together in the Instant Pot. . Place the shredded meat back into the Instant Pot and turn the setting to Saute. Heat just until sauce boils and the meat is heated through, then turn the setting to keep warm mode.
  12. If you would like to thicken the sauce a bit, whisk one tablespoon of cornstarch into a cup of the liquid removed from pan after the meat was cooked and add back to the Instant Pot with meat and enchilada sauce. Continue to heat up until thickened.
  13. Serve on top of tortilla chips, tortillas, or a bed of rice. All Cafe Rio style recipes listed and linked on post.
-If using Boston butt, or pork butt, count on about ½ of the total pounds before cooking being discarded (after cooking). The fat will need to be picked off and thrown away.
-I use both homemade and canned red enchilada sauce for this recipe. I believe homemade is best, but it's very difficult to taste the difference between homemade and canned when the brown sugar and green chiles are added! The link for my homemade sauce is on this post under the last paragraph "secret tips from former employees". It takes about 5 minutes to make.
-As stated in the post, I did not marinate the pork in the sauce before cooking. My slow cooked method posted previously recommends marinating, but this recipe does not.

The post Instant Pot Cafe Rio Sweet Pork appeared first on A Bountiful Kitchen.

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No Soak Instant Pot Chili is a family-friendly, soon to be favorite in your home! This recipe makes use of small red beans in your dry food storage, without the need to soak the beans for hours.

I love the Instant Pot for cooking dried beans. Using the Instant Pot eliminates the necessity of soaking  beans for hours (or overnight) which is often an obstacle to using dried beans of any type! One of my most popular recipes is No-Soak Instant Pot Black Beans. We eat the black bean recipe mostly as a side dish, but occasionally, I also serve it as a main dish.

know your ingredients

So many of us are faced with the reality of dealing with some type of food allergy. Wheat or gluten is one of the most prevalent allergies in ages young children up to adults. When checking the label on a can of pre-made chili and also chili beans, wheat flour is often on the label. You’ll also likely find sugars, corn syrup, salt, starch, spices, MSG, oils… the list goes on.  A lot of ingredients that are not needed in a bowl of chili! I’m going to give you a bit of motherly advice. Whenever you can, cut out pre-made products. Honestly, it takes minutes to throw together a pot of homemade  chili. You’ll love it and your kids will love to help you put this together. Remember, if they help make it, they’ll be more likely to eat it! Also, disclaimer, I’m not saying I don’t ever cook anything or heat anything up that isn’t  processed, but I do know that fresh is best, and choosing less pre-made foods will yield a better tasting and more nutritious finished product!

No Soak no worries

There are oodles of reasons to love a recipe that calls for skipping the soaking of dried beans! To name a few: time spent, the hassle, the stirring, the worry that all of the liquid will cook out of the pot before the beans are done,  and the mess. Using the Instant Pot eliminates all of the above. A task that used to take 8 plus hours, now takes a fraction of the time. Remember the Instant Pot doesn’t mean the meal is finished in an instant, but it does significantly cut the amount of time that it would normally take to cook, in this instance, a dinner of No Soak Instant Pot Chili!

the littles will love it

This recipe is really basic. I wanted to share a recipe that is a base for building chili in the Instant Pot. If you like your chili without a lot of extra added ingredients, this is the recipe for you! It’s what I’ve been making, (more or less)  for years,  for my own family. When our kids were young, I had a basic rotation of a few recipes: Spaghetti, chili, tacos, our favorite enchiladas. Of course,  I added in other recipes, but those few were my go-to weeknight meals. Back then, I never used dried beans in my chili because it was too much work to soak the beans overnight and then cook for hours. I wish I would have had an Instant Pot back then! It would have made my life so much easier.  This recipe for No Soak Instant Pot Chili is easily adaptable to your liking. If you like chili that is spicy, add some japalepos to the mix, or a few shakes of cayenne pepper or red pepper flakes, or more chili powder. If you’re trying to go healthy, use ground turkey instead of ground beef. You can add almost anything to this chili, but keep the liquid level the same to insure the beans will have enough liquid to properly hydrate when pressure cooked!

No Soak Instant Pot Chili your new go-to one pot meal

One of the reasons I love the Instant Pot is the ease of preparing a meal in ONE POT! The saute setting is my go-to for browning meat. After the meat is browned, it’s dump and go. From my childhood days, I love to eat chili over white, Japanese style rice (hot or cold). No Soak Instant Pot Chili  is also a perfect dish to serve with tortilla chips, cheese and shredded lettuce. I hope you take the time to experiment with the Instant Pot and the dried beans in your pantry!

5.0 from 1 reviews
No Soak Instant Pot Chili
Prep time
5 mins
Cook time
110 mins
Total time
1 hour 55 mins
Author: Si Foster, A Bountiful Kitchen
Serves: 6-8 servings
  • 1 lb ground beef or ground turkey, seasoned with salt and pepper
  • 2 tablespoons olive oil
  • 1 lb small red beans (dry), or dry pinto beans
  • 2 cloves garlic
  • 2 cups chopped onion, white or sweet onions
  • 28 oz can diced tomatoes – undrained, OR fresh tomatoes chopped, with juice to equal 3 cups of tomatoes and liquid total
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 2 teaspoons salt
  • 1 tablespoon pepper
  • 2-14oz cans beef or chicken broth or one 32 oz box
  • 1 diced Anaheim pepper or 1- 4oz can diced green chilies
  1. Turn IP to sauté mode and brown meat- remove and drain any excess oil. Set aside while beans are cooking. I refrigerate the meat until ready to add back to the chili.
  2. Add all remaining ingredients to the Instant Pot.
  3. Place the lid on the pot with the seal in place and turn the IP to the locked position.
  4. Set the timer for 50 minutes on manual setting or high pressure.
  5. Let the chili cook, when the timer goes off , let the pot sit until the pressure naturally releases, at least 45-60 minutes.
  6. The remaining pressure may be released manually, after the 50 minutes of pressure cooking AND 45-60 minutes of natural pressure release time.
  7. The "keep warm" setting may be used until ready to serve.
  8. A few minutes before serving, add the meat back to the pot and stir.
-It is important to allow the pot to sit after the timer goes off and the pressure cooking is complete. The beans need the extra time in the pot to cook during the natural steam release cycle.
-The total cooking time is 50 minutes for the pressure cooking mode, and 45-60 minutes for the natural pressure release. Make sure to allow time for the cooking mode (heat up of the pot) to begin. This takes approximately 15 minutes. The total cooking time start to finish is a little over 2 hours.
-You may also add additional onion, peppers, meat if you would like.
-Do not reduce the amount of liquid in this recipe. It is necessary to have an adequate amount of liquid for the beans to properly hydrate and cook.
-You may also leave the ground beef in the pot after cooking initially, or remove the meat and add later as the recipe states.

The post No Soak Instant Pot Chili appeared first on A Bountiful Kitchen.

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