This Instant Pot Hot Turkey Sandwich Recipe can be made in well under an hour, leaving your slow cooker in the slow lane.
This Instant Pot Hot Turkey Sandwiches are Perfect for Busy Families with Big Appetites.
Instant Pot Hot Turkey Sandwich Recipe
Today I’m showing you how to feed a hungry bunch in under an hour. This Instant Pot Hot Turkey Sandwich Recipe will leave both your family and your bank account happy.
It takes $10 or less to make this Instant Pot Hot Turkey Sandwich Recipe and for 10 servings, how can you go wrong. If our table full of hungry boys is any sign, you can’t. It’s that simple.
To put this comfort food recipe together, all you need is:
A boneless turkey breast
Cream of chicken soup
A few spices
Salt and pepper
Folks, that it! How can I make this any easier? I really don’t think I can. Of course you’re going to need some buns and maybe a slice of cheese, but for the most part what you see above is all you need.
The meat spends about 45 minutes on the high pressure setting of your Instant Pot. After allowing for a quick release, take two table forks as shown above to shred the turkey. This next step is important: Allow the shredded meat to set at least five minutes to reabsorb some of the liquid.
Depending on how many you are feeding and how hungry they are, you will probably have some leftovers. I’ve got that problem solved with you. The leftover meat from this meal makes for delicious filling for a homemade pot pie.
Use any leftovers from this Instant Pot Hot Turkey Sandwich Recipe to make your own homemade pot pie.
We like to serve this Instant Pot Hot Turkey Sandwich Recipe on buns that are lightly buttered and then toasted, under the oven broiler. A slice of soft and slightly melted Provolone cheese over the top makes the perfect topping for this hot sandwich recipe. Give them a try today and let us know how you like them!
Thanks for taking a look at this Instant Pot recipe. Hop on over to our sister site, Platter Talk, for a whole bunch of more delicious and easy recipes.
Instant Pot Hot Turkey Sandwich Recipe
This Instant Pot Recipe makes about 10 sandwiches and can be ready in less than an hour, all for about a dollar per serving.
3 lbs Boneless turkey breast
2 cups Lows sodium chicken broth
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Poultry seasoning
1/2 tsp Paprika
1 can Cream of chicken soup (10.5 oz can)
10 oz Provolone cheese (optional)
10 Hamburger buns (toasted under broiler)
3 tbsp Butter (softened to room temp.)
Salt and pepper as desired.
Put turkey breast in the Instant Pot, and then add the next five ingredients (broth and spices) to the pot. Place cover on Instant Pot and place valve in the sealed position. Set to manual, (high) setting, for 45 minutes. Do a natural natural release at the end. Remove the lid and shred by using two forks. Stir in the mushroom soup and add additional broth if needed
Evenly butter the split buns and then place on baking sheet under the oven broiler for 2-3 minutes until slightly toasted. Remove the meat using a slotted spoon and place on buns and top with a slice of Provolone cheese. Place top part of bun on the meat and serve immediately.
If the meat seems too dry at end of cooking, add some (warm) broth. On the other hand, if the mixture is too juicy, sprinkle in a teaspoon of flour or so, stir until it is a bit thicker.
Looking for a simple and affordable meal to feed your family tonight? This recipe for Instant Pot Pork Tacos is will have your whole neighborhood drooling and leave your family begging for more.
Instant Pot Pork TacosPulled pork in an adobo pepper sauce
As I continue my kitchen journey and quest to bring you delicious Instant Pot recipes, today I’m happy to share this recipe for Instant Pot Pork Tacos. A few days ago I picked up a pork butt from Aldi, one of my go-to grocery stores where I know I can get high quality and often organic groceries for much less than what I would have to pay at some of the other national grocery chains. I paid a little over $8.00 for a 3.5 lb piece of meet, figuring I would be able to feed our at-home family of 6 for just a couple bucks per serving. My original intent was to make a pork barbecue, similar to this popular and easy recipe that we did so long ago on Platter Talk.
Although our boys were expecting pulled pork sandwiches for supper, somehow my gears changed slightly and instead we ended up with these. There were no complaints voiced.
Pulled Pork Anything is good, in my book, and these Instant Pot Pork Tacos are no exception.
Instant Pot Tips for making pulled pork (or shredded beef).
Plan on pressure cooking on high for a minimum of 20 minutes per pound.
Add 30 minutes to the final time for anything over 3 lbs. For instance, for a 4 lb hunk of meat, set the Instant Pot to 110 minutes.
Always allow for a natural release (NR) at the end of the cycle. This allows for carry over cooking and gives the meat a chance to reabsorb the flavorful juices.
For every pound of meet, use 1/2 cup liquid. For instance, for a 3 lbs piece of meat, pressure cook it with 1.5 cups liquid.
Instead of plain water, use wine and/or broth for your cooking liquid.
If making shredded or pulled meat, use two forks to shred the meat, after the natural release (NR) is complete. Then, allow the shredded meat to sit in the liquid for at least 15 minutes to absorb the flavorful juices. Stirring the meat intermittently will enhance the reabsorption process.
I wanted a little savory heat for these Instant Pot Pork Tacos and so I added some adobo pepper sauce. True to form, I used my Go Big or Go Home approach to life and added a 7 oz can of adobo peppers and sauce. If you have a low tolerance to spicy heat then you can reduce this amount to your own preference or leave it out, all together. These Instant Pot Pork Tacos are delicious either way. As you can see from some of the food photos, I garnished the tacos with bits of cut up chipotle peppers that I pulled out of the meat prior to dressing the tortillas.
We’ve got an easy and wildly delicious homemade guacamole recipe on Platter Talk that you can use to garnish these Instant Pot Pork Tacos, or simply pick up a container at your favorite grocery store.
Some sour cream will help cut the heat, along with some diced avocado and fresh lime. If you want to go all-out and accompany this meal with a delicious margarita, I would be the last person on earth to judge you. Thanks for reading our newest food blog, it’s all about cooking with the Instant Pot and we can’t wait to bring you a ton of new and delicious ideas to serve your friends and family. Please share our site with anyone that you think might enjoy it!
Instant Pot Pulled Pork Tacos
This Instant Pot Pulled Pork Tacos recipe is full of warmth and flavor with a taste that will make your family think that it cooked for days. You’re the one who needs to know that it comes together in less than 2 hours, thanks to the miracles performed by your Instant Pot.
3 lbs pork butt
1 cup low sodium chicken broth
2 tsp ground cinnamon
2 tsp ground cumin
7 oz can chipotle peppers in adobo sauce
1 tsp kosher salt
2 tsp ground black pepper
3 cloves garlic (minced or crushed)
Tortillas (soft shell, flour tortillas)
Place pork butt in Instant Pot, add broth, cinnamon, cumin, chipotle peppers, salt and pepper. Ensure that release valve is set to sealing, select manual pressure, high setting, and program for 90 minutes. Allow for natural release at end of cycle.
Trim fat from meat (if any) and use slotted spoon to remove whole chipotle peppers and reserve peppers. Use two table forks to shred meet. Add garlic and stir shredded meat thoroughly. Turn Instant Pot to “Keep Warm” function, and allow shredded meat to reabsorb the juices for a minimum of 15 minutes, giving it a stir every couple of minutes.
Use slotted spoon to transfer shredded meet to tortillas. Garnish with reserved chipotle peppers, diced, if desired. Serve with dollops of sour cream and guacamole.
This is our first rump roast pressure cooker dinner that we made while using our new 6 quart LUX Instant Pot. Although we had no intention of doing a formal post featuring this simple and economical meal, several readers asked for the recipe and thus a new post is born!
We’ve tackled quite a few Instant Pot recipes in the first few weeks since I opened this little beauty that was tightly wrapped up under our Christmas tree. While we are still learning about the Instant Pot and all that it is capable of doing, the one thing we had not tried yet was a beef roast, until last night.
The biggest take away that we learned from this Instant Pot recipe is that for a beef roast, pressure cooking time is more dependent on thickness than weight.
We found an excellent resource that discusses and compares pressure cooking times for various times for a beef roast and used their recommendations as a guide for this recipe. As we learned with our whole chicken pressure cooker recipe for the Instant Pot, the resulting juices make for an excellent gravy and we opted to use them for this Instant Pot rump roast as well. I picked up the ingredients for this entire Instant Pot dinner at Aldi and probably spent a little more than $15.00, which handily would feed a family of 4 or more people. I’m learning to steam vegetables and make mashed potatoes in the Instant Pot and once I perfect my technique I will share it with you, I promise.
On a side note, have you ever eaten or cooked with rainbow carrots? They’re one of my favorite finds from our local little farmers market a few years ago and we have cooked with them many times since, including with this very popular pork recipe from Platter Talk.
Cayenne Seared Pork Chops with Orange-Glazed Carrots from Platter Talk
The Instant Pot is a relatively new kitchen appliance and there is a learning curve to it but don’t let that stop you from having fun with it. You’re going to have a flop or two, but that’s OK! Don’t get too frustrated and for goodness sake don’t be afraid of the Instant Pot. Pick up a nice chunk of beef, grab some seasoning and then have some fun. It’s going to be delicious!
Rump Roast Pressure Cooker Dinner from the Instant Pot
This Instant Pot Dinner features a rump roast pressure cooker recipe that is deliciously satisfying and leaves plenty of pocket change for dessert.
2 tbsp olive oil
3 lb beef rump roast
2 cups beef broth
3/4 cup brown sugar
ground black pepper
for the mushroom beef gravy
2 tbsp butter
8 oz sliced mushrooms
1/3 cup flour
salt and pepper (to taste)
Place roast in large mixing bowl and generously sprinkle all sides with kosher salt and pepper. Next, evenly cover all sides with brown sugar. Allow to rest while preparing Instant Pot.
Place olive oil in Instant Pot and turn to sautée (high). Once the Instant Pot is fully heated, ensure that olive oil is evenly distribute throughout bottom surface of pot and sear each side of the roast for 4 to 5 minutes, using a set of large kitchen tongs to handle the meat.
After all sides of roast are seared, turn Instant Pot to off and add broth. Be sure that the level of broth reaches at least one half the height of the roast. Close Instant Pot and place vent valve in “sealing” position. Use manual setting (high) and set for 70 minutes. (See recipe note regarding cooking time). At conclusion of cooking cycle, allow for a natural release (NR) of pressure. Carefully remove roast and juices, place both in large bowl and tent with foil while you make the gravy. Turn Instant Pot to off position.
for the mushroom beef gravy
Turn Instant Pot to sauté function., medium setting. Add butter to pot and when that is melted, stir in and sauté the mushrooms until soft. Use a hand held fine mesh strainer and sprinkle flour onto mushrooms and butter, while stirring constantly and until a paste forms. Increase sauté heat to high (you may need to turn it off first) and gradually add 1 to 2 cups of reserved juices. Adjust flour to juice ration for desired consistency. Add salt and pepper to taste.
Serve beef and top with gravy.
Pressure cooking time for a beef roast is determined by thickness and not weight. As a general guideline, figure on 20 minutes for each inch of thickness. If you have a roast that is more than 3 inches thick, add another 10 or 15 minutes to the cooking time.
Remember, allow for a natural release when pressure cooking a roast and always let it set for at least 10 minutes (outside of the cooker) so that the meat fibers can reabsorb the juices.
If you like this recipe, be sure and visit our big sister site, it’s full of hundreds of delicious recipes!
This pressure cooker mac n cheese made in the Instant Pot uses just a handful of ingredients, goes together quickly, and most important of all is the best macaroni and cheese you will ever taste.
Pressure Cooker Mac n CheeseCreamy bacon-laced Instant Pot Macaroni and Cheese
We took our (Almost) World Famous Mac n Cheese Recipe from Platter Talk and adapted it into this pressure cooker mac n cheese for the Instant Pot. Both versions use the same ingredients and the results are equally delicious. The pressure cooker mac n cheese is a bit creamier than the original recipe as it is not baked in a hot, dry oven. For this reason, I’m declaring this Instant Pot Mac n Cheese the taste winner of the two.
Ingredients for Pressure Cooker Mac n Cheese
Extra sharp cheddar cheese
Pasta dishes and macaroni and cheese in particular are popular American family recipes and once again I think there is a wide misconception about what the Instant Pot is capable of doing. The Instant Pot doesn’t think for itself. That’s up to you, the operator. Different pastas cook differently. Spaghetti will cook differently than elbow macaroni which will cook different than penne pasta. You get the point. For my macaroni and cheese I always prefer the rigatoni style pasta which I buy at Aldi. The large and round tubular rigatoni pieces hold the sauce and and make for a great vehicle to carry the flavors of the cheese, cream and bacon in this macaroni and cheese dish.
I found that using my rigatoni of choice along with 4 cups of water and on a manual setting of high for 4 minutes works perfectly for this pressure cooker mac n cheese. Depending on the style of pasta that you use, and maybe even the brand, you may have different results. Experiment with your Instant Pot by picking up an extra package of your favorite pasta and do a couple of dry runs. Your goal is to find the right pasta, the right time, the right setting, and the right amount of water for pasta that is not over cooked and mushy but instead has a firm al dente (to the tooth) bite.
Give this pressure cooker mac n cheese recipe from your Instant Pot a try. I know you’re going to love it.
Check out our Instant Pot Cooking Video of this Delicious Mac n Cheese!
Pressure Cooker Mac n Cheese
Creamy, savory macaroni and cheese from the Instant Pot
1 tbsp olive oil
12 oz bacon (diced into 1" pieces)
16 oz rigatoni pasta
4 cups water
2 cups sharp cheddar cheese (shredded)
1 cup cream (or milk)
1 tbsp kosher salt
1 tbsp dry mustard
1 tbsp flour
Place olive oil in Instant Pot and turn to sautée, medium setting. When oil is hot, place bacon in Instant Pot and stir until fried down to desired level of crispiness. Turn Instant Pot off and drain water and fat from bacon and then return bacon to Instant Pot.
Place pasta in Instant Pot, on top of bacon. Add water and place cover on Instant Pot making sure that vent is in “sealing” position. Select manual setting (high) for four minutes. Do a quick release at end of cycle using caution to not get burned from the steam.
Select sauté function (low setting) and use a large wooden spoon and stir in cheese, cream or milk, salt an mustard. The excess liquid will get absorbed by the pasta with a couple of minutes of stirring and a little heat from the sauté feature. If you want to thicken the mac n cheese a bit, sprinkle in a bit of flour to desired consistency.
Serve immediately, or place cover on Instant Pot with vent open and Instant Pot turned to “keep warm” setting. Alternatively, you can place the mac n cheese in an oven safe dish, place it in a warm oven to keep warm or under the oven broiler for a minute or so to brown the top.
When doing a quick release, place a moist towel over vent to help absorb the hot steam. Use caution and wear an oven met to prevent serious burn or injury from hot steam.
Adjust liquid and flour to desired consistency. Be sure not to add too much flour at the end of this recipe. The mac n cheese will thicken with a little time, stirring, and heat.
Looking for something to serve with this Pressure Cooker Mac n Cheese? Give these Instant Pot Ribs a try!
These quick baked beans are made from scratch using your Instant Pot and can be ready in to eat in just over an hour.
Quick Baked Beans
made from scratch
We are continuing our kitchen journey using the Instant Pot and today we are featuring a taste of Americana that is nearly as ubiquitous to the American culture as Apple Pie and the hot dog. Today we are making quick baked beans from the Instant Pot. Homemade baked beans that are from scratch and ready in just over an hour. I dare say you can’t find anything like this other than right here in the good ole’ US of A!
As we have talked about before on this food blog, even though these quick baked beans come from the Instant Pot, there is still some good old fashioned cooking that is required on your part. Not a lot, but a little. Remember, you’re only going to get out of your recipe creations what you put into them. The Instant Pot definitely speeds the process of making these baked beans from scratch and adds a little fun to the process as well, in my humble opinion (or IMHO as my kids are teaching me to write).
This recipe for quick baked beans starts by using your Instant Pot to sauté some bacon and onions. Does anything taste better with beans than a little pork? I think not. Actually, bacon in particular seems to make just about any recipe better, although I draw the line at topping my cupcakes with bacon even though that is the practice at one of our favorite Italian restaurants in Appleton, Wisconsin.
After sautéing the bacon and onion, you pressure cook some dried great northern beans, for about an hour. We did this process with our White Chicken Chili and with our Asian Beef Stew and Lentils recipe. A few things we are learning about pressure cooking beans in the Instant Pot:
Not all beans cook at the same rate, size matters!
Smaller beans (such as lentils) will take less time.
Larger beans like the great northern beans will take longer to cook.
The more beans you have, regardless of size, the longer you need to cook them.
The beans need to have at least an inch of liquid above them, before cooking.
It’s better to have a little too much liquid than not enough, you can easily reduce it later using the sauté or soup function on the Instant Pot.
Cook your beans in broth, you’ll get so much more flavor out of the recipe.
You can make these quick baked beans to be just about any consistency that you prefer. I stuck these in the oven to finish off only because I was also putting together our first Instant Pot Ribs Recipe which turned out insanely delicious and simple to make. Naturally I made enough of these quick baked beans to feed a small town but that was OK. I found out that they heat up in a jiffy and stay delicious for several days.
Please have some fun in the kitchen and give these baked beans from the Instant Pot a try. I think you will love them and I bet your friends will too. We would appreciate it if you would share this Instant Pot recipe and our food site with your friends and family, we are just getting started and it’s going to be a delicious journey!
Instant Pot Quck Baked Beans
Instant Pot Baked Beans, homemade from scratch and ready to eat in a little over an hour.
2 tbsp olive oil
4 oz bacon (diced into 1/2" pieces)
1/2 white onion (medium dice)
3.5 cups broth (chicken, beef, or vegetable . May use water.)
2 cups great northern beans
1 cup barbecue sauce
1/2 cup brown sugar (packed)
1/2 cup ketchup
3 tbs yellow mustard
Add olive oil to Instant Pot and select sauté function on medium setting. Add bacon and onion and cook for a few minutes until onion is soft and translucent. Turn Instant Pot off.
Add beans to Instant Pot, along with broth. Make sure the cover is in sealed position and cook on manual high setting for 60 minutes. Allow to release naturally at end of cycle.
Stir in remaining ingredients. If there is too much liquid in the beans, set Instant Pot to sauté (medium) or soup (low) and stir and reduce. You can serve the beans at this point or put them them in an oven safe dish and brown them in the oven at 350° for 15 minutes.
This whole chicken pressure cooker recipe for the Instant Pot will make you a dinner-time hero in well under an hour and will leave our friends and family begging for seconds. Tell that to your old crock pot.
Whole Chicken Pressure CookerInstant Pot Fall–Off-The Bone Chicken
When I saw this this Instant Pot whole chicken pressure cooker recipe from Delish, I knew that I had to make it and post the results right here, for God and everybody to see. My dad taught me many important things in life and among the most important lessons that I learned from that wonderful man was how to appreciate good chicken. We’ve already made an incredible Instant Pot White Chicken Chili Recipe on this site and we’ve got tons of chicken recipes on Platter Talk as well. One thing is for sure, you can expect to see much more of the same, right here on Instant Pot Family Recipes.
This whole chicken pressure cooker recipe for the Instant Pot is a perfect example of what this kitchen appliance is capable of doing. Among the highlights:
It sears the chicken, using the sauté function.
It pressure cooks it, using the manual setting.
It makes a delicious meal in under an hour.
It washes the dirty dishes and cleans the kitchen.
OK, maybe the Instant Pot won’t wash the dishes and clean the kitchen, not yet anyhow but give it time. I’ve got a feeling that this party is just getting started. Back to the recipe for this Instant Pot fall-off-the-bone wh0le chicken pressure cooker recipe, it is super easy to make as you can see in the video below and the recipe that follows.
This bird, which weighed in just over 4 lbs, could have used another five minutes or so in pressure cooker mode. The lesson I learned with this recipe is that if the original recipe states a certain time for a specific size chicken or piece of meat, you need to adjust it up or down, based on how much meat or chicken you may be packing. Size matters.
The other lesion I learned with this Instant Pot recipe is to not discard the juices leftover in the pot. No Sir REE! You leave take that liquid gold in the pot and use the sauté function to reduce it to a rich and savory gravy. A little cream and a little flour added to the juices this Ins recipe riop, exactly where we like ’em
Grab , your instant pot, pick up a whole chicken of the best quality you can find, and have fun making this amazing dinner. What’s a crock pot, anyhow?
Instant Pot Fall-Off-The-Bone Chicken
Instant Pot Tips to Keep in Mind
Safety First – Never open the pressure release valve with your bare hands, always use an oven mit or thick kitchen towel.
When using raw poultry (or meat of any kind), thoroughly wash all surfaces and kitchen tools that come into contact with it. Be sure to use warm soap and water to help kill harmful bacteria that can cause serious food-bourne illnesses.
Adjust the pressure cooking (manual) time according to the weight (size) of your chicken or meat.
For all Instant Pot chicken and meat recipes, allow for a natural release (NR) of pressure, do not do a quick release (QR).
Remember, the Instant Pot is not magical, it requires some thought and proper operating procedures from you, the cook.
Have fun with your Instant Pot!
Whole Chicken Pressure Cooker Recipe for The Instant Pot
This whole chicken pressure cooker recipe for the Instant Pot makes fall-off-the-bone chicken using just a handful of ingredients. Fall in love with your Instant Pot, tonight!
1 whole chicken (3-4 lbs)
2 tbsp chili powder ( )
2 tbsp paprkia
2 tbsp thyme (fresh, chopped)
1/3 cup brown sugar
2 tbsp olive oil
2/3 cup chicken broth
Combine chili powder, paprika, thyme and brown sugar in small dish and mix thoroughly.
Using paper towels, completely pat the chicken dry. Starting with breasts side, sprinkle salt and pepper on chicken and then rub in spice blend. Flip the chicken and repeat.
Turn Instant Pot to sauté mode, normal (medium) setting. Allow to get hot and then add olive oil. Sear both sides of chicken for 4-5 minutes, breasts side first. Then add chicken broth.
Turn Instant Pot to off, then select manual (high) for 25-30 minutes (see notes). Place cover on Instant Pot and be sure that pressure release knob is in “sealing” position.
Allow for natural release (NR). Then remove chicken from Instant Pot and allow to set 10 minutes before serving. Use juices in Instant Pot for a delicious and savory gravy if desired.
For a 3 lb chicken, adjust pressure cooking time to 25 minutes.
For a 4 lb chicken, adjust pressure cooking time to 30 minutes.
When flipping the chicken during the searing process, use the largest tongs you have available. Be careful not to burn yourself!
This recipe for Instant Pot Ribs goes together in about an hour and makes for a delicious family meal any time of the year.
Instant Pot Ribs by Instant Pot Family Recipes. Photo by iPhone 7!
Instant Pot Ribs
Orange Whiskey Baby Back Ribs
I can’t remember the last time I played with a Christmas gift for as long and as much as I have my new Instant Pot. I’ve been cooking with it several times a week and slowly but surely I am knocking off different recipes that I have been hearing so much buzz about. Next on my hit list was this recipe for instant pot ribs and once again I’m going to be so bold as to say that it was a delicious success.
Santa, aka Scott, gave me the basic Lux model of the Instant Pot. It has a 6 quart capacity and aside from not having a yogurt making function, the Lux does just fine in spite of its humble position as the entry model Instant Pot. By default, the pressure cooker function on the Lux has only one setting, and that is high, which is what we used for this instant pot ribs recipe. If you’re wondering what kind of Instant Pot might best suit you, take a look at this piece that we did recently.
Some of the highlights of this Instant Pot Ribs Recipe:
It uses a full rack of baby back ribs, between 3 and 4 lbs.
The ribs pressure cook for 30 minutes.
The sauce is a combination of orange juice, barbecue sauce, and whiskey (optional).
The ribs finish in the oven. Alternatively, you can mark them on a hot grill and then slather them in the sauce of your choice.
These Instant Pot Ribs are ready to eat in about an hour.
This Instant Pot Ribs recipe can be as simple as you want, or if you feel like using a little extra elbow grease, you can Love. It. Up. We’ve mentioned it in the past, but I think it’s worth repeating. An Instant Pot can be a convenient kitchen tool but honestly, you will get out of it what you put into it. Some folks have the misconception that you can press a button and something magical happens with the Instant Pot. That’s not exactly the case. That being said, you can still create some mighty tasty recipes with this new kitchen toy and I hope you’re hungry because we are just getting started!
Instant Pot Ribs – Make Them Today.
Orange Whiskey Instant Pot Ribs
This recipe for Instant Pot Ribs is flavored with the mellow tones of a whiskey steam bath and a coating of your favorite barbecue sauce with a little orange juice mixed in with it.
For the Instant Pot Ribs
3 lbs pork ribs
1/2 cup water
1/2 cup whiskey
For the Sauce
1/2 cup water and whiskey (from the liquid leftover after pressure cooking is finsished)
2 cups barbecue sauce (ue your favorite store brand or make your own)
1/2 cup orange juice
1 pinch crushed red pepper flakes
flour (if needd for thckening agent)
Add water and whiskey to bottom of Instant Pot and after removing white membrane sheath from bone side of ribs, place the ribs into the Instant Pot as shown. Close lid, making sure that vent knob is in “sealing” position. Use the manual setting and pressure cook for 30 minutes. Allow for full natural release at end of cycle. Preheat oven to 350 degrees F.
Use kitchen tongs to remove rack of ribs from Instant Pot and place on a foil-lined baking sheet. Reserve 1/2 cup of cooking liquid and discard remaining liquid.
Set Instant Pot to high sauté and return reserved cooking liquid to pot. Use a wooden spoon to stir in barbecue sauce, orang juice and red pepper flakes. Reduce while stirring, to achieve desired consistency and sprinkle in a little flour if necessary to thicken sauce.
Cover the rack of ribs with sauce and place in hot oven for 15 minutes. You can keep these warm in the oven for longer if you want but be sure to cover in foil so they don’t dry out.
This Instant Pot Chili Recipe is a do-over from one of the most popular recipes on Platter Talk. We made this White Chicken Chili for New Years Eve and I’m happy to say it delivered, right up to the standards of the original recipe.
Instant Pot Chili Recipe
featuring white chicken chili
This was the second recipe I made with my new Instant Pot, the Lux 6 quart. I’m not going to beat around the bush here, it sold me on the latest kitchen craze to sweep across America. Did I need an Instant Pot to make this white chicken chili? No, of course not. I’ve been making it for years without one. Am I happy new Lux 6 quart for this Instant Pot Chili Recipe? I think you can tell from the photos and video below that the answer is an emphatic yes and these are just some of my reasons:
I was able to make this Instant Pot Chili Recipe in a single pot.
I didn’t have to soak the beans overnight.
I was able to use dry beans, with no added preservatives and no added salt.
This Instant Pot Chili Recipe can easily be made in an hour or so, instead of an all day process.
Our New Years Eve guests raved about it.
There’s a lot to this Instant Pot Chili Recipe for White Chicken Chili. It take a little work because there are a lot of ingredients. Some Instant Pot fanatics seem to think they can just throw a frozen hunk of beef in the pot, hit the pressure cook function and BAAAAM! They’ve got an instant meal.
That maybe the case for sh#t on a shingle but in spite of using this new multi-function cooking device, there is actually some real good old fashioned cooking that has to take place in order to get a dish like this.
You pressure cook the beans.
You sauté the aromatics.
You brown the chicken.
You let it all meld via the slow cooker function.
You serve it to drooling guests and family.
Take a look at our Instant Pot Cooking Video
I hope you give this Instant Pot Chili Recipe a try, it’s one of my favorites and I like it even more now that there is a faster method of making it that involves less clean up. Either way gives you delicious results but please don’t take my word for it. Try it yourself!
1.5 cups low sodium chicken broth (use between 1 and 2 cups broth, per desired consistency)
1 handful cilantro (washed and choppped)
Rinse dry beans and place in Instant pot. Pour enough water over them to cover about 1 inch. Place cover on Instant Pot be sure top knob is in sealing position and select manual function for 45 minutes. Allow beans to vent naturally for at least 15 minutes at end of cycle. Remove beans from Instant Po, drain if necessary, and reserve.
Add 2 tbsp olive oil to Instant Pot, select sauté and high setting. Allow unit to reach temperature then add chicken and brown for 4-5 minutes being sure to stir with a large wooden spoon to ensure all pieces are evenly cooked. Remove chicken from Instant Pot, and set aside.
Heat remaining olive oil in Instant Pot, using sauté setting on normal (medium) heat. Add onion, bell pepper, garlic, ginger, oregano and cumin. Stir for about 5 minutes until vegetables are soft and translucent.
Turn Instant Pot to slow cooker function, on high setting. Add cream, pepper jack cheese, chili peppers, salsa verde, salt, pepper, chicken and beans. Use wooden spoon to gently stir between each addition.
Stir in chicken broth, place cover on Instant Pot with vent open on top and select slow cooker function, on high and duration of your choice. If you want this done faster, at this point choose soup function at medium or high setting, close cover for 15 to 30 minutes with vent open. Stir intermittently.
Add cilantro immediately before serving.
You can use between 2 and 4 lbs of chicken meat for this recipe, depending on the size of your crowd.
If you are making a full pot of this, use 2 cups cream.
Adjust amount of broth to help achieve the consistency you want. For a thinner chili, use more broth. For a thicker chili, use less. If you find the chili is too thin, sprinkle in 1 – 2 tbsp flour, gradually, and stir to thicken.
The Instant Pot is the new kid on the kitchen counter and with a half dozen models or so to choose from if you are like most IP newbies, you are probably asking, “Which Instant Pot is Right for Me?” Allow this Instant Pot Recipes guide you in your decision. Instant Pot Family Recipes is right behind you and our mission is to bring you all things Instant Pot. With that in mind, please allow us to introduce you to the Instant Pot Family.
Which Instant Pot is Right for Me?Meet the Instant Pot Family
The Lux Instant Pot
The Lux Instant Pot is the base model and it is the one that we use (for now). It is a six-in-one cooker that can sauté, make rice, steam, pressure cook, slow cook and keep warm. It does not have a yogurt maker and although the Lux is the basic Instant Pot Model, it is a powerhouse kitchen appliance. Oddly enough, at the time of this article, the Lux is priced higher (on Amazon) than the next model (the Instant Pot Duo) which has more features, including a yogurt maker. This seems to make the choice between the two an easier decision when you ask, “Which Instant Pot is right for me”?
The Duo Instant Pot
The Duo Instant Pot does everything the Lux can plus it makes yogurt. It also has a two-setting pressure setting (high and low) and the handle has a nifty lid holder. For most Instant Pot newbies and depending on the price compared to the Lux, this is the model I would recommend and it also happens to be the best selling Instant Pot out there. Buy it on Amazon here.
The Smart + App Instant Pot
The Instant Pot Smart Bluetooth model performs all of the functions of the Lux and the Duo, with some techy additions that come with a higher price tag. This model can program sequential temperatures and times for different recipes and a few more advanced options. If you enjoy the higher tech side of cooking, this may be your Instant Pot but be prepared to shell out a bit more bank for it. Like all things high-tech, the Instant ant Pot Smart model has a history of glitches with software compatibility which seems to have been largely resolved by the manufacturer. You can pick buy the Instant Pot Smart here.
The Duo Plus Instant Pot
The Duo Plus Instant Pot is as it’s name might suggest, an upgrade of the Duo Instant Pot. In addition to the functions of it’s namesake, the Duo plus has a sterilize function as well as an egg and cake program. Instant Pot calls this mode a 9-in-1 mulit-cooker. Purchase the Duo Plus Instant Pot here on Amazon.
The Ultra Instant Pot
The Ultra Instant Pot is a jazzed up version of the Instant Pot’s finest features. The cook can adjust temperature setting in one degree increments and the display and controls are updated with such features as a larger display and a rotary dial control. The steam setting has a non-pressure option which will preserve the al dente character of steamed vegetable, making many home cooks even happier campers. Like many fancy camera, the Ultra Instant Pot also has a “start” button so users can use it without having to worry about the more involved tinkering. You can buy the Ultra Instant Pot here on Amazon.
The Gem Instant Pot
Every family has at least one member that is very different from the rest of the sheep, that is the case with the Gem Instant Pot. When asking, “Which Instant Pot is right for me?”, keep in mind that essentially the Gem is a fancy slow cooker. It has no pressure cooker function and it does not make yogurt. Aside from those big differences, the Gem will allow the cook to sauté, steam, roast, bake, stew, rice cook and slow cook (on two temperature settings.) Also, the Gem has an inner liner that has a non-stick coating. If the Gem is something that you find appealing, you can get it here on on Amazon.
This above table from Chip Cooking does a nice job of comparing the various models of the Instant Pot. Our site makes a small commission on any purchase you make through Amazon and we always appreciate your support by using our links. Thanks for reading our site, please follow us on social media and please share us with your friends and family!
This easy dinner of ginger-soy beef stew over lentils is a wonderfully delicious Instant Pot beef stew that is perfect for a weeknight family meal or a special dinner for a night of entertaining guests.
Instant Pot Beef Stew
With Ginger and Soy over Lentils
If you read our other food website called Platter Talk, you know that every once in a while I make a confession to my readers. Today I am confessing to you that I lied to my spouse. When asked what I was making for dinner a few nights ago I nonchalantly replied that it would be something in my new Instant Pot, “But don’t worry, honey. I’m not going to do a post with it.” As this recipe for Instant Pot beef stew progressed, it became more and more obvious that a little white lie was in order.
I really wasn’t even sure what I was making when I started out on this Instant Pot dinner. It was only the third time I had used the thing and I knew it would be tough to beat my mac and cheese and white chicken chili that I had put together earlier in the week. (Watch for those recipes soon!) At the meal’s conclusion though, both Scott and I agreed that this Instant Pot beef stew put me at 3 for 3 in terms of a great tasting Instant Pot meal.
Not a fan of lentils? Scott told me he wasn’t either until he tasted this Instant Pot recipe. Does that make him a liar? If so, I’m going to let it slide since he was kind enough to forgive me. But seriously, some fresh ginger, garlic, and green onions give these lentils a delicious flavor. They cook in a chicken broth which makes them taste even better and of course the wonders of the Instant Pot has them ready to eat in a matter of minutes. No need to soak them overnight.
This recipe for Instant Pot beef stew uses the following functions, making it a great recipe to learn how to use the Instant Pot:
The fresh ginger, garlic and green onion are all satuéed and then later the beef is briefly browned.
The dry lentils are cooked, in about 15 minutes using this mode in “high” setting.
The beef is cooked on this setting, for only a few minutes.
I hope you will give this Instant Pot beef stew a try. This recipe is my own, it’s one I made up and I always encourage my readers to make it your own. Have fun, play a little, and remember, sometimes a little white lie is called for now and then, especially if it turns out delicious.
Ginger-Soy Beef Stew and Lentils
3/4 cup olive oil (divided)
2 tbsp low sodium soy sauce
2 tbsp brown sugar
16 oz sirloin beef (cubed in 1 inch squares. )
1 tbsp kosher salt
1 tsp ground black pepper
1/4 cup green onions (divided)
4 tbsp ginger root (fresh, peeled, shaved and divided)
4 cloves garlic (peeled, shaved and divided)
1 cup lentils (dry, rinsed)
3 cups chicken broth (divided)
1 tbsp butter
2 tbsp flour
Use small bowl and mix 1/2 cup olive oil, soy sauce and brown sugar together. Place cubes of beef in shallow dish (I use a pie plate) and pour olive oil mixture over beef. Evenly distribute salt an pepper over meat and use a fork to mix the pieces up to ensure even distribution. Set dish aside and allow meat to marinate.
Set Instant Pot on “sauté”, high. Allow pot to get hot and then add 2 tablespoon of olive oil, reserve remaining amount. Add half of the green onions to pot, along with half of the ginger root and half of the garlic. Use a wooden spoon and stir for about 2 minutes until ingredients are softened. Press “keep warm/cancel” button on instant pot.
Place lentils in the Instant Pot and add about 2 cups broth (enough to slightly more than cover the lentils), place cover on and make sure vent knob is in “sealing” position. Select “manual” setting, adjust time to 15 minutes. Allow to vent naturally at end of cycle. Take lentils out of pot and transfer to glass dish and cover with foil.
Set Instant Pot on “sauté”, high setting. Add 1 tablespoon olive oil and butter to pot and allow to get hot. Next, discard the marinade and add beef chunks and stir with wooden spoon to evenly brown. Add remaining green onions, ginger and garlic. Stir for about a minute and then add flour. Stir contents to coat with flour and add about 1 cup (remaining) broth. Stir well and place cover on instant pot.
Set to “meat/stew” for five minutes, be sure vent knob is in “sealing” position. Allow to vent naturally at end of cycle.
Serve the stew over lentils and garnish with thinly sliced stems from green onions if desired.
Use 1 to 1.5 lbs of beef, you may substitute stewing beef for the sirloin. If using a lesser grade of beef such as stewing beef, allow for 15 minutes of time, on “meat/stew” cycle.
You may use beef or vegetable broth or water instead of chicken broth.