Pressure Cooker Meals

Healthy Meals The Fast Way!

Instant Pot Chicken Stock

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Instant Pot Chicken Stock is easy to make and full of so much flavor! This homemade bone broth can be made in less than half the time of stove-top or slow cooker methods – you’ll never want to make it any other way! 

homemade instant pot chicken stock in jar with veggies on table

I’m a huge advocate for not wasting. I don’t like to waste time, money, food… you get the idea.  For this reason, I’m always looking for ways to reinvent leftovers and use up produce that’s going bad.  Those ideas are what led me to sharing how to make homemade Instant Pot Chicken Stock.

For Father’s Day last year, we gave my husband this grill/smoker combo. Since buying it, we’ve grilled countless times and he’s smoked briskets, roasts and now whole chickens.

Anywho – so we had the smoked chickens (two for our large family) over the weekend and they were incredibly delicious. But at the end of the meal, I had these two carcasses and lots of skin and bits of meat leftover and I just knew I needed to get one more use out of the leftovers.

jar of easy homemade instant pot chicken stock on table with veggies

Instant Pot Chicken Stock

That’s when it occurred to me that I could use them to make homemade chicken stock. Even better… Instant Pot Chicken Stock!  I skimmed a few recipes, then dug through my refrigerator and pantry for leftoevers and ingredients that I could use for flavor.

Granted, nobody mentioned using smoked chicken for making broth but I figured I’d give it a try!  Since I had two leftover chickens, I got out both of my Instant Pots and doubled up. I plan to use some of the stock in my chicken & rice recipe tonight and freeze the rest for later.

easy homemade instant pot chicken stock in the instant pot with carrots and onions

In each pot of chicken stock, here’s what I included: the carcass and scraps of meat, skin, etc, baby carrots (that had gone soft), half an onion (also on the verge of going bad), minced garlic, a bay leaf, and some salt and pepper.

Several recipes I skimmed through also suggested celery and other herbs and spices, but I didn’t have that on hand, so I rolled with what I had.  I covered it all in water up to the fill line then used the manual setting.

The cooking times also varied from recipe to recipe… anywhere from 20 minutes to 120 minutes.  Since I wanted to use the broth that night in our supper, I settled in the middle and did 45 minutes for one pot and 60 minutes for the other. I couldn’t tell much difference in the two, but generally speaking, I imagine the longer you cook it, the better it’ll be.

collander of strained veggies from easy homemade instant pot chicken stock

Once the Instant Pot beeps and is done, allow it to natural release for at least 30 minutes.  Then you can strain it (discard all solids) and use it immediately!  Or let it cool to store in the frig for 5 days or freeze for up to 3 months.  I did leave a few bits of chicken in the pot for the chicken and rice I was making, but usually I strain it all out.

spoonful of easy homemade instant pot chicken stock

And that’s it!  Currently I use stock for homemade Chicken Dressing (think Thanksgiving), chicken & rice, chicken noodle soup, potato soup, and so much more! It’s full of flavor and cheap, cheap, cheap!  Two of my favorite things!!

jar of easy homemade instant pot chicken stock with veggies on table

How to store homemade chicken stock…

If I keep any chicken stock in the refrigerator, I usually try to use it within 3-4 days (although I think it would keep okay for up to a week). I almost always just pour it up in quart jars. I freeze the rest of the stock in small one-cup freezer containers or these larger 4 cup containters.

While you’re here, be sure to check out this recipe for easy homemade Instant Pot beef bone broth.

Here’s the printable recipe for you:

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Instant Pot Chicken Stock

  • Author: Rose Atwater
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 6 quarts
  • Category: Staples
  • Method: Pressure Cooker
  • Cuisine: American
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Description

Instant Pot Chicken Stock is easy to make and full of so much flavor! This bone broth can be made in less than half the time of stove-top or slow cooker methods – you’ll never want to make it any other way! 

Ingredients

1 chicken carcass and scraps of meat

handful of carrots

half an onion, rough chopped

1 tablespoon minced garlic

a bay leaf

salt and pepper, to taste

water – enough to cover everything (or to the fill line)

optional: celery, thyme, ginger, or other spices you like!

Instructions

  1. Cut onion and carrots, add to pot
  2. Add everything else into the pot (whole)
  3. Fill with water to the line right before the max line on your pot
  4. Cook on High Pressure for 45 minutes, quick release
  5. Strain and store in jars in the fridge or in freezer-safe containers in your freezer.

Keywords: chicken broth, chicken stock, bone broth, stock, instant pot, pressure cooker, instant pot chicken stock, broth, homemade

Easy Instant Pot Spaghetti & Meatballs

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These Easy Instant Pot Spaghetti & Meatballs are one of those shortcut recipes that maybe even shouldn’t be called a “recipe”.

It’s a matter of taking pantry/freezer ingredients and combining them to have a meal ready in under 30 minutes!  Oh – and it’s a winner with the whole family!

Easy Instant Pot Spaghetti & Meatballs on white plate with text

Just to clarify before we get too far into things… I did not cook the spaghetti noodles in the Instant Pot. I have two Instant Pots so I could have, but I figured the average family doesn’t, so I tried to keep it real for the average family.

And yes, there are recipes where the pasta is cooked in the sauce in the Instant Pot. But I haven’t tried that for this particular recipe, so I’m sharing what I did.

Frozen meatballs. Jarred spaghetti sauce. And noodles cooked the traditional way (in a pot of boiling water).  We’re pretty loyal to Barilla for our pasta sauce (when I don’t make it homemade) and noodles.

This is one of the recipes that was a g0-to during our kitchen renovation. We had no stove, no oven, no dishwasher, no sink… bleh. It was challenging. But I had a table set up with an electric countertop burner and my Instant Pot and that’s how we cooked for almost 2 months.  Oh and a microwave… thank goodness.

Anyway, here’s what you’ll need:

Easy Instant Pot Spaghetti & Meatballs recipe ingredients with an instant pot and electric burner on a table

Except probably half of what I used (remember – I have 6 kids 😁). So where you see giant bag of meatballs and two boxes of pasta and two jars of sauce… I’m writing the recipe using half that.

Easy Instant Pot Spaghetti & Meatballs

So here’s what you do…

  1. Pour the spaghetti sauce and 1 cup of water into your Instant Pot. Stir.  Pour in the meatballs and stir again until they’re all coated.
  2. Then you’ll lock the lid and set the vent to “Sealed”.
  3. Set to manual pressure for 10 minutes.*
  4. After it beeps, you can quick release and the sauce and meatballs are ready to eat!
  5. While the Instant Pot is doing it’s thing, cook the noodles according to package directions.  I use a big pot, lots of water and a generous palm-ful of salt.
  6. Last, serve the sauce and meatballs over noodles and enjoy!!

Note… we always add some fresh shaved parmesan… oh-so-good!

Easy Instant Pot Spaghetti & Meatballs with shaved parmesan on a white plate with a fork

Do you love pasta in your Instant Pot? Check out these other pasta recipes I’ve shared:

You can click below to print the Easy Instant Pot Spaghetti & Meatballs recipe/instructions if you like:

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Easy Instant Pot Spaghetti & Meatballs

  • Author: Rose Atwater
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Pasta
  • Method: pressure cooker
  • Cuisine: Italian
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Description

These Easy Instant Pot Spaghetti & Meatballs are one of those shortcut recipes that maybe even shouldn’t be called a “recipe”.  With a handful of pantry/freezer ingredients, you can have a meal ready in under 30 minutes!  

Ingredients

Instructions

  1. Pour the spaghetti sauce and 1 cup of water into your Instant Pot. Stir.  Pour in the meatballs and stir again until they’re all coated.
  2. Lock the lid and set the vent to “Sealed”.
  3. Set to manual pressure for 10 minutes.*
  4. After it beeps, you can quick release and the sauce and meatballs are ready to eat!
  5. While the Instant Pot is doing it’s thing, cook the noodles according to package directions.  I use a big pot, lots of water and a generous palm-ful of salt.
  6. Serve the sauce and meatballs over noodles and enjoy!!

Keywords: instant pot, pressure cooker, spaghetti, sauce, meatballs, spaghetti & meatballs, pasta

 

Instant Pot Baked Potatoes

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One of the things I’ve come to love the most about my Instant Pot is the option to make the most common and basic foods even easier.  For instance, Instant Pot Baked Potatoes.  Make easy, fluffy, perfect baked potatoes in your pressure cooker in half the time (or less), every time.

Instant Pot Baked Potatoes Image with Text for PInning

I know getting excited about baked potatoes probably seems a little nuts, but there is nothing more versatile, hearty and filling than a baked potato. Keep it simple with sour cream and butter for a side dish. Or load it up with broccoli, bacon, cheese, chili, seafood, and/or any number of other toppings for a complete meal.

Often I bake a few potatoes and set out toppings and we have a “potato bar” for lunch. It’s always a hit!

Anyway, baking potatoes in the oven takes at least an hour. But doing them in the Instant Pot is so easy and much faster. And if you get potatoes that are relatively the same size, you can perfect your “recipe” and get them perfect every single time without worry.

So… let me show you how easy it is.

stab potato with fork for Instant Pot Baked Potatoes

First, gather your potatoes anc scrub them clean. I prefer medium, Idaho potatoes so I can make at least one per family member (there are 8 of us).  Spread them out and poke holes in them with fork. No need to go overboard. Four or five jabs and you should be good.

You can, of course, do fewer potatoes. Or you can use larger “baking” potatoes . But if you do, you may have to adjust your cooking time by adding 2-3 more minutes.

cup of water for Instant Pot Baked Potatoes

Other than the potatoes, the only other ingredient you’ll need is one cup of water.

pouring water in Instant Pot for Instant Pot Baked Potatoes

Place your rack in the bottom of your Instant Pot (or you could use a steamer basket), then pour the water in.

potatoes in Instant Pot for Instant Pot Baked Potatoes

Stack the potatoes in and then put the lid on.  Lock the lid and set the vent to “Sealed”.

Shop:

set instant pot to 12 minutes for Instant Pot Baked Potatoes

Press the “Manual” button, then set it for 12 minutes.*

After it beeps, let it depressurize using the natural pressure release or you can quick release after it sits for at least 10 minutes.

baked potatoes in instant pot

When you open up your Instant Pot, you’ll have perfectly “baked”, fluffy potatoes!

I like to test my potatoes by cutting into them with a butter knife to be sure they’re tender. Because I almost always use the same size potatoes, I don’t worry too much about it these days because 12 minutes is perfect for us. But if you use larger potatoes, you may have to reseal the pot and cook for another 2-3 minutes.

Instant Pot Baked Potato

We served ours with butter and sour cream, salt and pepper. A steak from the grill and some broccoli and it was a delicious meal!

Instant Pot Baked Potatoes with butter and sour cream on plate with broccoli and steak

And that’s it!  Do you love using your Instant Pot for staple foods and recipes?

Check out my these posts while you’re here:

Here’s the printable recipe for you:

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Instant Pot Baked Potatoes

  • Author: Rose Atwater
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6-8 potatoes
  • Category: Side Dishese
  • Method: Pressure Cooker
  • Cuisine: American
Print Recipe

Description

Instant Pot Baked Potatoes.  Make easy, fluffy, perfect baked potatoes in your pressure cooker in half the time (or less), every time.

Ingredients

6-8 medium russet potatoes

1 cup water

Instructions

Scrub your potatoes clean. Stab with a fork 4-5 times each.

Pour 1 cup of water in your Instant Pot. Place the rack or steamer basket in the bottom, then place your potatoes on top.

Lock the lid and set the vent to “Sealed”.

Set to manual pressure for 12 minutes.*

After it beeps, let it depressurize using the natural pressure release or you can quick release after it sits for at least 10 minutes.

Cut the potato open and fluff with a fork, serve and enjoy with your favorite toppings!

Notes

  • If you use larger potatoes, you may have to add 2-3 minutes of cook time.

Keywords: baked potatoes, potatoes, baked, instant pot, pressure cooker

Instant Pot Baked Potatoes image collage with text for Pinterest

Instant Pot Asian Glazed Chicken Wings

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These Instant Pot Asian Glazed Chicken Wings have lots of flavor with a little bit of sweet, lots of sticky sauce and the level of spicy can be adjusted for your family!

I used to make chicken wings for my family on a regular basis and then for whatever reason, they sort of slipped off my radar. Then a few months ago, I ordered some wings from our local pizza place and that made me start craving them again.

It turns out it was just in time for football season. If you’re hosting a game day party or having a big get-together for the Super Bowl, these are a perfect crowd-pleasing food.  For us, we didn’t even need a special occassion – I made them for a weekend lunch and we gobbled them up!

Ingredients:

You can shop for the ingredients here:

These wings do have a lot of ingredients and generally speaking, I’m a lazy cook. But I had most everything on hand already since we regularly make Asian-inspired food at home. These are published on my other blog, Rose Bakes, but a some of our favorites are Crock Pot Beef & Veggies over Rice, homemade sushi, and Homemade Chinese Orange Pineapple Chicken to name a few.

I did have to buy the Housin and Ponzu Sauces – those were new for me.  And actually – I think I should’ve gotten the non-lime Ponzu sauce, but the one I purchased worked 🙂  Also, skip the Sriracha Sauce if you don’t want spicy wings. I like a little touch of spicy, but not so much that my kids complain.

Start with 4 pounds of frozen wings.

Put the chicken wings in your Instant Pot and Cook on high pressure for 4 minutes with the rack on the bottom and 1 cup of water.

Note: If you are using fresh wings, be sure to add 2 cups of water.  If you are new to using your Instant Pot — you can manually enter the pressure time by hitting “manual”.  The time will defaut to 30 minutes;  you will need to bring it down to 4. Once you hit the desired time the pressure cooker will start automatically.

Next, while the wings are cooking (it’ll take about 10 minutes for the pot to seal + cook time)…

Make the sauce.

Then you’ll add all the sauces, brown sugar, lime, orange, garlic, ginger, and the bottoms of the green onions (white part only) into a pot on the stove and let it reduce to about half.  I used diced sweet onion inestead of the green onions… don’t ask – I just wasnt’ thinking.  Once your sauce is reduced, strain it to get rid of the pieces of ginger and onion.

Preheat oven to 450°F.

Once the wings are done in the Instant Pot, you should release  the pressure. (Turn the black knob to “venting” at the top of your pot. Be sure not to put your hands in the way of the steam!)

Place the wings on a sheet pan, place in the oven for 10 minutes on 450°F.  You can do this directly on a cookie sheet, but I prefer to use a silicone mat under the wings to make cleanup a little bit easier.

Take them out, then coat with the reduced sauce. I find the easiest way to do this is to put them in the pot with the sauce, then stir them up with a spoon until coated.

Place them back on the cookie sheet and in the oven again for 5 minutes on 450°F then serve!  If you like them a little crispy, you can put them under the broiler for a minute or two. That’s my favorite way to serve them!

Serve them hot and enjoy!

Garnish with the tops of the green onions, sliced!  We all like to eat our wings with either Blue Cheese Dressing or Ranch Dressing, but they’re delicious all on their own too!

Shop my favorite Instant Pot Supplies supplies…

ENJOY!

Rose

 

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Instant Pot Asian Glazed Chicken Wings

  • Author: Rose
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4.5
  • Category: Chicken
  • Method: Pressure Cooker
  • Cuisine: Asian
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Description

These sweet and spicy Instant Pot Asian Glazed Chicken Wings are packed with flavor and will be hit at parties!

Ingredients

Instructions

Place the rack in your Instant Pot, then place the chicken wings in and pour 1 cup of water in the bottom.  Cook on high pressure for 4 minutes.

In a medium saucepan, mix together the soy sauce, sesame seed oil, hoisin sauce, rice wine vinegar, ponzu sauce, brown sugar, lime and orange juices, garlic, ginger and the bottoms of the green onions.

Cook on low until it’s reduced by half.  While it’s simmering, preheat the oven to 450°F.

Once the wings are done in the Instant Pot, quick release the pressure.  Spray a cookie sheet with non-stick spray (or use silicone mat) , then spread the wings out.

Cook in the oven for 10 minutes to crisp them up.  Strain the reduced sauce to get rid of ginger and onion, then pour the sauce over the wings and toss them.

Cook for 5 more minutes at 450°F.  Garnish with sliced green onions and serve hot!

See note below for spicier wings!

Notes

*If you’re using fresh wings, use 2 cups of water.

Add a dash or two of srichacha sauce for spicier wings!

Keywords: Instant Pot Asian Glazed Chicken Wings, wings, chicken wings, instant pot, pressure cooker, chicken, football party food, party foods, finger foods, appetizer, asian

Instant Pot Hot Spiced Apple Cider

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Instant Pot Hot Spiced Apple Cider is so easy to make and perfect for the holidays. It’s warm and spicy and great for entertaining. It also makes your house smell amazing!

For years I’ve been making a Spiced Apple Cider on my stovetop. This year I decided to dress it up a little more and make a batch in my Instant Pot.  I could not be more happy with how it turned out!

Clear glasses of Instant Pot Hot Spiced Apple Cider with cinnamon sticks and cranberries

The best part was not having to wait hours for it to simmer and the flavors to meld together.  With the Instant Pot version, it was ready in around 40 minutes.

I should note – this recipe is very forgiving and you add to or omit many of the ingredients and still have an amazing drink!

Also, I know there are versions out there that begin with lots of cut up apples and water and that is probably a more “true” apple cider. But I prefer this easy version and it’s always a hit at our parties and church events!

Here’s what you’ll need:

Instant Pot with apple juice and other ingredients for Hot Spiced Apple Cider

For my original stovetop version, I use cloves, cinnamon, allspice, nutmet and an orange. For this version, I used only cloves and cinnamon, but added cranberries and sliced lemons for a more citrus-y cider. Bother are incredibly delicious, so make it your own and don’t feel guilty if you change it up a little.

It only took me about 5 minutes to prep this recipe.  First I sliced the lemons and oranges, then tossed everything in my Instant Pot.

Clear Glasses of Instant Pot Hot Spiced Apple Cider with Cranberries and Cinnamon Sticks

Next, I set it to manual high pressure for 15 minutes and that was IT! It took around 20 minutes for the Instant Pot to seal (that may vary if your apple juice is cold – mine was at room temp).

And once it’s done, you can enjoy it immediately or let it sit on warm for as long as you like. I transferred mine to an urn with a dispenser because we were serving it at a party, but I’ve also left it in the pot before and used a ladel for serving.

Clear Glasses of Instant Pot Hot Spiced Apple Cider with Cranberries and Cinnamon Sticks

Either way – you’re good to go!  Do you love apples and apple recipes? Check out this One Minute Pressure Cooker Apple Sauce!

Without any more rambling… here’s the recipe for you.

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Instant Pot Hot Spiced Apple Cider

  • Author: Rose Atwater
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 10
  • Category: Beverages
  • Method: Pressure Cooker
  • Cuisine: American
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Description

Instant Pot Hot Spiced Apple Cider is so easy to make and perfect for the holidays. It’s warm and spicy and great for entertaining. It also makes your house smell amazing!

Ingredients

10 cups of apple juice or apple cider

2-3 cinnamon sticks

1 tsp whole cloves

1 sliced orange

1 sliced lemon

1/2 cup cranberries

Instructions

Place all ingredients in your Instant Pot.

Close Instant Pot lid and set to manual high pressure for 15 minutes.

Be sure the steam vent is sealed.

Use Quick Release to serve immediately or allow it to naturally release and keep on warm for hours. Your house will smell amazing and you can serve it with a ladle directly from the pot!

Keywords: apples, apple cider, cider, hot, spiced, hot spiced apple cider, instant pot, pressure cooker, christmas, holidays

Instant Pot Hot Spiced Apple Cider Pin

 

 

Perfect Rice in the Instant Pot

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Rice is one of those things that is so easy to mess up.  It can be too sticky, too dry, too mushy, etc. But finally, I’ve gotten past all that and started making Perfect Rice in the Instant Pot.  Every.Single.Time.

I love the reliability of making rice in my Instant Pot without having to stand over the stove.  I am sure you’ll love this as well!

how to make perfect white rice in the instant pot every time white bowl of rice

When I first got married… um 20+ years ago, the only way to make rice (that I knew of) was in a pot on the stovetop.  And it was a huge pain in the you know what.

Plus, I was the master of screwing it up. I’d overcook it and it’d be mushy.  And I absolutely HATE mushy rice. Or I’d add to much water and it would boil over.

bowl of rice made in Instant Pot with spoon and hand

Then there were those really fun times when I’d accidentally look away for a second and it would be scorched.  The struggle was real.

Fast foward a few years (or more) and I got an electric rice maker. I loved that thing.  It simplified my rice making so much! It was a cheap cooker so I almost always still had hard rice on the bottom, but if I didn’t scrape the bottom, the rest of the rice was perfect every time.

But I didn’t have to sit and watch it. And I didn’t have to worry about it being mushy or boiling over. I could dump the rice and water in, press a button and walk away.  I loved that rice maker.

perfect bowl of white rice made in instant pot with spoon

As my kids got older, they would sometimes complain about washing the rice pot with the hard rice on the bottom. Yes, it was a pain. But they didn’t remember the stovetop rice days, so they had know idea how much easier life was with that rice maker.

Even if it did mean they needed a little more elbow grease to wash the pot.

bowl of white rice in front of instant pot

Fast forward to a couple of years ago when I got my first Instant Pot. My first recipe was these black eyed peas and I was hooked. Not too long after that, I stumbled onto a blog post about making rice in the Instant Pot and I knew I had to try.

Ya’ll.  Finally.  Rice Perfection.  No hard crusty bottom and no mushy rice. No boiling over… making Perfect Rice in the Instant Pot is a reality.  Every single time.

And it’s so stinking simple.

perfect white rice in instant pot

Let me interject here – I’ve only done this with white rice and parboiled rice. There’s a recipe here for brown rice, but there ends my rice expertise.

Are you ready for the ingredients?

equal bowls of rice and water for perfect rice in instant pot

Easy peasy… equal parts rice and liquid.  I’d say 99% of the time I use water, but broth also works beautifully if you want to add more flavor to your rice or use it in another recipe.  You can also throw in some salt, other seasonings, or even a few pats of butter.  Mmmmm.

For us, I usually do 4 cups of water and 4 cups of rice. Of course most families aren’t as big as ours, so smaller amounts work great too!

Okay – enough rice talk. If you need it (which you really don’t), I have the printable recipe down below for you!

Perfect Rice in the Instant Pot

Happy Cooking!

Rose

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Perfect Rice in the Instant Pot

  • Author: Rose Atwater
  • Prep Time: 2
  • Cook Time: 30
  • Total Time: 32 minutes
  • Category: Side Dishes
  • Method: Pressure Cooking
  • Cuisine: American
Print Recipe

Description

How To Make Perfect Rice in the Instant Pot every single time!  No more mushy or overcooked rice. This is the easiest “recipe” around!

Ingredients

3 cups rice

3 cups water

Instructions

Pour the rice and water into Instant Pot and give it a stir.

Lock the lid and set the vent to “Sealed”.

Use “Rice” button or set to manual pressure for 12 minutes.

After it beeps, let it depressurize using the natural pressure release or you can quick release after it sits for at least 10 minutes.

Fluff rice with a fork, serve and enjoy with your favorite dishes!

Notes

*Total cook time includes time for the pot to pressurize.

Keywords: rice, easy rice, instant pot, perfect rice, pressure cooker

Instant Pot Mango Pineapple Chicken

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When I bought Pressure Cooker Meals (this website), my goal was to work through all of the recipes and rewrite them in my voice.  Since this Instant Pot Mango Pineapple Chicken was the second most popular recipe on the blog, it was high on my list of recipes to rewrite.

Having never had Instant Pot Mango Pineapple Chicken, I knew I had to make it to write about it 🍍

Instant Pot Mango Pineapple Chicken over Rice on white plate

I’m happy to report that my family loved this dish!  All of my kids (and the hubby) love pineapple and most of the kids love mango, so I knew there was a good chance they’d like this.

It’s sweet and tangy and mild enough for everyone to enjoy (although personally, I wouldn’t mind if it had a little more kick).

Here’s what you’ll need to make Instant Pot Mango Pineapple Chicken… [Read more…]

10+ Taco Tuesday Instant Pot Recipes

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Does your family do Taco Tuesdays?  We do!

And Taco Wednesday and Taco Friday and pretty much Tacos-Any-Day-of-the-Week.  Haha!  But nevermind that. I have a fun round-up for you today of 10+ Taco Tuesday Instant Pot Recipes!

We love Mexican food.  We have Tacos or Enchiladas or Taco Soup or Burritos at least once a week. Sometimes more often.

This is totally unrelated, but last summer my daughter Sarah and I went to Mexico to build a house with a missions team. And for the first time in my life, I had legit, real Mexican food.

Good grief it was good!   This one one of our meals:

That night we had Steak Carnitas, fresh Pico de Gallo, the best rice and beans I’ve ever had… and grilled cactus. Well, I didn’t love the grilled cactus, but you know – you can’t win them all!

Eating that authentic food made me want to try harder when cooking Mexican food.  Which is why I’m excited to try some new-to-me recipes below and see if any of them come close to the real deal.

So… back to Taco Tuesday.  With a big family I’m always looking for the easy meal that comes together quickly. And almost all Mexican food fits the bill.  Plus, it’s a meal that gets my kids to eat fresh veggies (hello lettuce, tomato and fresh salsa). That’s always a win!

So today I’m super excited to share a whole list of “Taco Tuesday” recipes with you that you can make in your Instant Pot.

There are all kinds of different meats, and all of them are easy to make in your pressure cooker!  This list includes a tacos, of course, But also a couple of soup recipes, carnitas, a pasta recipe and more!

I know there will be several of these taco recipes that will be perfect for you and your family to try!

10+ Taco Tuesday Instant Pot Recipes

Do you have other Instant Pot Taco Recipes that you love?  

 

Instant Pot Taco Soup

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This Instant Pot Taco Soup is loaded with your favorite Mexican flavors, lots of texture and it’s very filling! It’s the perfect solution when you need an easy, delicious weeknight meal!  

This is the exact same recipe that I use to make traditional Taco Soup – except I’m doing it in my Instant Pot, so it’s Instant Pot Taco Soup.  I’m brilliant, right?

If you’re interested, I have the traditional recipe over at Rose Bakes here.

And if you like to give creative gifts,  this makes an excellent inexpensive gift (a meal under $10). See how I make Taco Soup into a gift here on my personal blog.

All that aside, keep scrolling to find the current recipe : Instant Pot Taco Soup!

Anyway, with canned beans and frozen corn, this soup is incredibly easy to make and oh-so-delicious!

Instant Pot Taco Soup

Here’s what you’ll need:

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can of whole kernal corn (you can also use 1 cup of frozen corn or 1 cup of fresh corn, cut off the cob)
  • 1 can Rotel tomatoes (or 1 cup of fresh or frozen diced tomatoes + 1 small can of diced green chiles)
  • 1 can kidney (red) beans (or 1 cup)
  • 1 can great northern (white) beans (or 1 cup)
  • 1 can black beans (or 1 cup)
  • 1 pkg. dry taco seasoning mix
  • 1 pack dry ranch dressing mix
  • Add 2 cups water

Instructions…

Start by turning your pressure cooker on saute. When it’s hot, add the ground beef and chopped onion.  Cook until the beef is browned and the onions are soft.  Drain.

Then add the ground beef and onions back to the pot, along with the corn, Rotel, beans, taco seasoning mix, ranch dressing mix and water.

Place the lid on your Instant Pot and set it to “Sealed.”

Press the “Soup” button, or use the “Manual” button and set the timer to 20 minutes.

Once it beeps, do a “Quick Release” and your soup is ready to eat!

Serve with corn chips or tortilla chips, corn bread, shredded cheese, sour cream, and whatever else makes you happy!

Our family is split.. we all eat our Instant Pot Taco Soup with tortilla chips, but half do sour cream and the other half only does shredded cheddar!

And that’s it!  It’s so, so easy!

Substitutions.

In the list of ingredients, I listed a few substitutions but I wanted to really highlight those here.

You can use canned beans or you can prep beans ahead of time and use them from your freezer.  You can also substitute whatever beans you have on hand or prefer.  Use all the same kind of mixture like the recipe lists. I have used pinto beans, red beans, white beans, navy beans, and/or black beans depending on what I had on hand.

I also often cook big pots of beans in my Instant Pot, let them cool, then dip them into freezer bags to have on hand for chili or taco soup. Frozen in 1 cup portions, they’re ready to go when needed.

See how to cook Pinto Beans in your pressure cooker here.

I do something similiar with ground beef.  I’ll buy 3-4 pounds, cook it all at once, then portion it out and freeze it.  When I do that, I can skip the first few steps of this recipe and just add the pre-cooked ground beef along with uncooked diced onion to the pot with all the other ingredients.  Then I have supper ready in no time!

Alrighty – that’s all I’ve got for ya!  If you have questions, leave me a comment!