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Instant Pot Brownie Cake

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If you’re having a chocolate craving, these from-scratch brownie cakes are a perfect mix of fudgy, cakey, and oh-so-rich and chocolatey. Keep reading for the Instant Pot Brownie Cake Recipe.

The texture is amazing and the sky is the limit with toppings… powdered sugar, caramel, ice cream, whipped cream, nuts… I could keep going! Best part? You’re only making a small amount so you can enjoy them without having a ton of leftovers to tempt you tomorrow!

Instant Pot Brownie Cakes in ramekins dusted with powdered sugar

I know it’s been a while since I updated, but I’ve still been using our Instant Pot and I’ve been taking lots of pictures of what we’ve been eating–so I have quite a few recipes to put up and post including this Instant Pot Brownie Cake!

Bonus… since it’s almost Valentine’s Day – this would be a perfect Valentine’s Day dessert for your sweetheart! Or even for your kids – I know mine would love having little single-serve individual desserts for a special occassion!

Instant Pot Brownie Cakes in ramekins dusted with powdered sugar, plus ice cream and caramel

I will say that making desserts in the Instant Pot is still a little bizarre to me; however, after a lot of success with cheesecakes, I’m starting to come around to the idea! Besides, these Instant Pot Brownie Cakes are addictive!!

Speaking of cheesecake, check out this Instant Pot Chocolate Chip Cookie Dough Cheesecake. It’s to-die-for!!

A bite of Instant Pot Brownie Cakes in ramekins dusted with powdered sugar

Before you can start making desserts in your pressure cooker, you should really invest in small bowls or ramekins that are heat-resistant. I have a list of my favorite Instant Pot Accessories here.

Here are some other tools I recommend:

Tools for Instant Pot Desserts:

How to make Instant Pot Brownie Cakes.

Here are the ingredients you’ll need for Instant Pot Brownie Cakes:

Instant Pot Brownie Cake recipe ingredients
  • Vanilla Extract
  • All-purpose flour
  • Cocoa powder
  • Chocolate Chips
  • Butter
  • Sugar
  • Eggs

First, in a microwave-safe bowl, microwave the butter and chocolate chips until melted (about 1 minute) then transfer them to a mixing bowl and add the sugar and beat until mixed.

chocolate chips in a measuring cup over a bowl of butter

Next add egg and vanilla and beat until all is smooth. 

adding vanilla to bowl with eggs and brownie cake batter

Then sift the flour and cocoa powder over the wet ingredients and beat until combined.

sifting powdered sugar over bowl of brownie batter
Instant Pot Brownie Cake batter in mixing bowl with wooden spoon plus eggs and chocolate chips in background

Put your batter into the ramekins (4-ounce or 6-ounce) and place the rack into your pressure cooker. Add a cup of water to the bottom of the pot.

Instant Pot Brownie Cake batter in ramekins

Place your ramekins on top of the rack and cover each ramekin with foil.  No need to wrap it in the foil as this is just to keep the condensation out of your dessert.

Instant Pot Brownie Cakes in ramekins in Instant Pot

Note: If you use 4-ounce ramekins, you should be able to fit four in at once. With 6-ounce ramekins, you might only be able to fit two at a time. If you do that, just chill the extras while they wait for their turn.

Place the top on and set to 18 minutes on high pressure and use the quick release function on your pressure cooker.

Carefully remove from the pressure cooker and let cool for 5-7 minutes.

Instant Pot Brownie Cakes in ramekins dusted with powdered sugar

Serve warm, dusted with powdered sugar, or topped with ice cream, nuts, caramel, whipped cream or anything else your heart desires!

Instant Pot Brownie Cakes in ramekins dusted with powdered sugar, then topped with ice cream and drizzled with caramel
Instant Pot Brownie Cakes in ramekins dusted with powdered sugar, then topped with ice cream and drizzled with caramel

Happy Cooking!

Rose

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Instant Pot Brownie Cake

  • Author: Pressure Cooker Meals
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 4 1x
Print Recipe

Description

If you’re having a chocolate craving, these from-scratch brownie cakes are a perfect mix of fudgy, cakey, and oh-so-rich and chocolatey. Keep reading for the Instant Pot Brownie Cake Recipe.

Scale

Ingredients

  • 4 tablespoons unsalted butter
  • 2 tablespoons chocolate chips (for sugar-free options, use stevia-sweetened chips)
  • 2/3 cup sugar (for sugar-free options, use erythritol, can be found at most health food stores)
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (gluten free option, use Bob’s Red Mill 1–1 baking blend)
  • 4 tablespoons cocoa powder (sugar-free option use unsweetened cocoa powder)
  • 2 tablespoons powdered sugar (optional)

Instructions

  1. In microwave-safe bowl, microwave the butter and chocolate chips for 1 minute until melted.
  2. In mixing bowl, beat butter and chocolate chips and sugar until well combined.
  3. Add egg and vanilla then beat until blended.
  4. Sift flour and cocoa over the wet ingredients and mix until well combined.
  5. Place rack inside of pot and add 1-cup of water to the bottom.
  6. Add batter to ramekins and place ramekins on top of the rack inside your pot.  Cover the tops of each ramekin with foil.
  7. Set to high pressure for 18 minutes, quick release
  8. Top with powdered sugar, ice cream, caramel, whipped cream… or anything else your heart desires!

Equipment

  • Category: Dessert

Keywords: instant pot, pressure cooker, pot brownies, brownies, brownie cake, cake brownie cakes, single serve, instant pot dessert, dessert

Easy Instant Pot Au Gratin Potatoes

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Easy Instant Pot Au Gratin Potatoes are easy, cheesy and delicious! I absolutely love how much time is saved by making these cheesy potatoes in my Instant Pot!

Easy Instant Pot Au Gratin Potatoes with pinterest text overlay

My husband is the KING of Au Gratin potatoes at our house. He’s an amazing cook and I rarely dislike anything he makes, but when he makes cheesy, delicious Au Gratin Potatoes… I’m full-on drooling!

However, Au Gratin potatoes take a long time to cook. He usually bakes them for at least an hour and by the time you add in peeling, slicing and all that jazz, they’re not a fast dish.

Until now.

Recently, on a night when I was cooking instead of Richy, I decided to try my hand at Au Gratin potatoes. But since I was short on time, I figured out a way to do them in the Instant Pot.

This cut my cook time down dramatically and while they weren’t as amazing as my husband’s homemade, from-scratch, full-on version… these were really delicious!

Easy Instant Pot Au Gratin Potatoes on a white plate with fork.

Is your mouth watering yet? Mine is. So let’s make them!

Easy Instant Pot Au Gratin Potatoes

Easy Instant Pot Au Gratin Potatoes ingredients

Here’s what you’ll need:

  • 3 pounds potatoes, peeled and sliced evenly (about 1/4 inch slices)
  • 1 cup water
  • 1 teaspoon salt, divided
  • 1/4 teaspoon white or black pepper (or both… we love both!)
  • 2 tablespoons salted butter
  • 1 cup all-purpose flour
  • 1 cup milk (we use whole)
  • 2 1/2 cups shredded sharp cheddar cheese, divided

First, mix together the water and 1/2 teaspoon of salt and add to the pressure cooker pot. Then add the peeled, sliced potatoes.

Sliced potatoes in pot for Easy Instant Pot Au Gratin Potatoes

For slicing the potatoes, I cannot recommend highly enough getting a mandoline. I bought my hubby one a few years ago and it’s one of his most favorite kitchen tools!

Shop for tools!

You get perfect slices, every time and SUPER fast! We use it several times a week for potatoes, onions, tomatoes, carrots, cheese, and more! Check out the one we have here.

Anywho… after you add the potatoes, salt and water – set your Instant Pot to manual and cook for 1 minute.

Easy Instant Pot Au Gratin Potatoes cheesy sauce

While the potatoes are cooking, you’ll make the cheese sauce on your cooktop. Melt the butter in a saucepan over medium heat. Stir in flour, remaining salt and pepper. Cook for a minute, then add the milk and bring to a boil.

Mix in two cups of the cheese and remove from heat; stir until completely melted and combined.

Easy Instant Pot Au Gratin Potatoes in baking dish

After the potatoes are done, quick-release the pressure, then prepare a baking dish with nonstick spray. Layer the potatoes with the cheese sauce in the dish.

Easy Instant Pot Au Gratin Potatoes topped with cheese before broiling

Top with remaining cheese and place under a broiler for 2-3 minutes until the cheese is melted and golden brown!

Easy Instant Pot Au Gratin Potatoes with browned cheese on top

Let it cool for just a few minutes and then enjoy these cheesy, delicious Easy Instant Pot Au Gratin Potatoes!!

Easy Instant Pot Au Gratin Potatoes recipe

Questions about this recipe? Leave me a comment!

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Easy Instant Pot Cheesy Au Gratin Potatoes

  • Author: Rose Atwater
Print Recipe

Description

Instant Pot Au Gratin Potatoes are easy, cheesy and delicious! I absolutely love how much time is saved by making these cheesy potatoes in my Instant Pot!

Scale

Ingredients

  • 3 pounds potatoes, peeled and sliced evenly (about ¼ inch slices)
  • 1 cup water
  • 1 teaspoon salt, divided
  • ¼ teaspoon white or black pepper
  • 2 tablespoons butter
  • 1 cup flour
  • 1 cup milk
  • 2 ½ cups shredded sharp cheddar cheese, divided

Instructions

  1. Mix together water and ½ teaspoon salt.
  2. To the electric pressure cooker, add the salt water and then sliced potatoes. Program the electric pressure cooker to cook on “manual” or “pressure cook” for 1 minute.
  3. Meanwhile, prepare the cheese sauce by melting the butter in a medium saucepan over medium heat. Stir in flour, remaining salt and pepper. Cook for 1 minute. Add milk all at once and continue stirring until the mixture comes to a boil. Mix in 2 cups of cheese and remove from heat. The sauce will continue to thicken as it rests.
  4. Preheat the oven broiler. Prepare a 9×9 square baking dish with nonstick cooking spray.
  5. When the electric pressure cooker cycle is complete, perform a quick pressure release. Carefully remove potatoes and layer with cheese sauce in baking dish.
  6. Cover the casserole with remaining cheese, if desired. Place under the broiler for 2 to 3 minutes or until the cheese has melted.

Instant Pot Southern Green Beans

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Instant Pot Southern Green Beans are made with fresh green beans and bacon, of course, in true Southern-style. These are a terrific side dish any day of the week and especially perfect for Thanksgiving, Christmas & New Years!

Instant Pot Southern Green Beans with bacon and onion in a white bowl on a blue placemat

My husband jokes that green beans and corn were the only two vegetables his family ever ate when he was growing up. He actually says they had three vegetables… green beans, French-style green beans, and corn. ?

Coming from a family that ate all the vegetables, I had my work cut out for me exposing him to new vegetables. Granted, I was the pickiest of my siblings so I don’t eat all the things my family eats, but I certainly ate a bigger variety than Richy did.

But in the meantime, I needed to figure out how to add a little variety to our green beans and dress them up more than just dumping a can in a pot and heating.

Instant Pot Southern Green Beans with bacon and onion in a white bowl on a blue placemat

Add bacon & onions to green beans for flavor!

One thing my family always did to add a lot of extra flavor to green beans was throw in a slice or two of bacon.  My mama would add onions too. As a young girl and teen, I didn’t appreciate the onions but now that I’m a little older, I don’t mind them so much.

Anyway, with that in mind, I’m sharing a recipe for how we ate green beans growing up.  The only thing I’m changing is that I’m making them in my Instant Pot.

Instead of having to simmer them for hours on the stove-top or bake them in the oven, cooking them in the pressure cooker dramatically reduces the cooking time.  And also? They’re still delicious!!

Looking for a recipe that’s not cooked in the Instant Pot? Check out this recipe for Old Fashioned Green Beans with Brown Sugar & Bacon. ⬅️⬅️⬅️That’s another family favorite!

Instant Pot Southern Green Beans with bacon and onion in a white bowl on a blue placemat

Benefits of cooking green beans in your Instant Pot:

Being able to cook them in the Instant Pot has other benefits too.

  • For one, if you’re cooking a large meal for the holidays, this opens up one more burner on your stove. If you’re anything like me, oven space and cooktop space is always limited during the holidays so this is an easy way to free up some space.
  • Also, you can cook them so easily and so quickly… you can focus on other dishes that’ll need more attention.  I love it that I can literally make these at the “last minute” and have them ready in no time!

That sounds like a win-win to me!  So let’s get to it…

Instant Pot Southern Green Beans Recipe

Instant Pot Southern Green Beans ingredients

Here’s what you’ll need for the recipe:

  • 2 pounds fresh green beans, washed and trimmed
  • ½ cup chopped onion
  • 4 slices bacon, cut into pieces
  • 1 ½ cup chicken stock
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon pepper
deglazing the Instant Pot pot with broth after cooking bacon

Turn on your Instant Pot and press the “saute” button. When the display reads “hot,” add the chopped bacon and cook until crisp. Remove the bacon and reserve for garnish, if desired.

Then add the chicken stock to the pot and deglaze the bottom by scraping the cooked on pieces with a wooden spoon. Cancel the saute function.

fresh green beans in the Instant Pot pot on the counter
fresh green beans in the Instant Pot pot on the counter

Add the onions to the pot and then the green beans. Season with salt and pepper.

cooked fresh green beans for Instant Pot Southern Green Beans with bacon and onion

Seal the electric pressure cooker with the lid and turn the vent valve to sealing. Press the “manual” button and set it for 8 minutes. When the timer beeps, release the pressure.

Instant Pot Southern Green Beans with bacon and onion being dipped from pot

Serve green beans topped with bacon, if desired.  Of course you’ll serve with bacon, right?  I do… except I forgot to add it back for the pictures ?

Shop my favorite kitchen tools:

But you add the bacon, okay?  Do it for me!!

Instant Pot Southern Green Beans with bacon and onion in white bowl

Other Instant Pot Side dishes we love:

Alrighty – enjoy!

Here’s the printable recipe for Instant Pot Southern Green Beans…

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Instant Pot Southern Green Beans

  • Author: Rose
  • Prep Time: 5
  • Cook Time: 8
  • Total Time: 13 minutes
  • Yield: 8 1x
Print Recipe

Description

Instant Pot Southern Green Beans are made with fresh green beans and bacon, of course, in true Southern-style. These are a terrific side dish any day of the week and especially perfect for Thanksgiving, Christmas & New Years!

Scale

Ingredients

2 pounds fresh green beans, washed and trimmed

½ cup chopped onion

4 slices bacon, cut into pieces

1 ½ cup chicken stock

1 teaspoon salt (or to taste)

½ teaspoon pepper

Instructions

  1. Turn on the electric pressure cooker using the “saute” function. When the display reads “hot,” add the bacon and cook until crisp. Remove the bacon and reserve for garnish, if desired.
  2. To the electric pressure cooker, add the chicken stock and deglaze the bottom by scraping the cooked on pieces with a wooden spoon. Cancel the saute function.
  3. Add the onions to the pot and then the green beans. Season with salt and pepper.
  4. Seal the electric pressure cooker with the lid and turn the vent valve to sealing. Program the electric pressure cooker to cook on “manual” or “pressure cook” for 8 minutes. Release the pressure.
  5. Serve green beans topped with bacon, if desired.
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: southern, southern-style, green beans, side dish, Thanksgiving, Christmas, Southern Style Green Beans, southern green beans

Instant Pot Southern Green Beans with bacon and onion in white bowl

Instant Pot Chocolate Chip Cookie Dough Cheesecake

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Many many years ago, I made this Instant Pot Chocolate Chip Cookie Dough Cheesecake … except it wasn’t in the Instant Pot. It was in the oven. I posted the recipe over here on Rose Bakes. I loved that cheesecake. Made it several times. Then somehow, forgot about it. But recently, I decided to make it again, Instant Pot style! This Instant Pot Chocolate Chip Cookie Dough Cheesecake is two of my most favorite desserts rolled into one… cheesecake and chocolate chip cookies.  Or cookie dough rather ? Slice of Instant Pot Chocolate Chip Cookie Dough Cheesecake on plate with ganache and chocolate chip cookies While the texture is a little bit different, the final result is an incredible, rich and delicious cheesecake. side view of Instant Pot Chocolate Chip Cookie Dough Cheesecake on cake stand with ganache and chocolate chip cookies
The crust is made from Chips Ahoy! Cookies. You could also use Famous Amos cookies (although it would take a few more because they’re smaller cookies).  Either way – chocolate chip cookies, butter and sugar make for a divine crust! slices of Instant Pot Chocolate Chip Cookie Dough Cheesecake on plates with forks The cheesecake batter is pretty standard, but adding in balls of chocolate chip cookie dough really makes it extra special. Then, as if it needed more yummines, I drizzled ganache on top. Ohmyword… so good!
Are you drooling yet?  Let’s get started!!

How to make the cookie dough crust.

Chips Ahoy crust for Instant Pot Chocolate Chip Cookie Dough Cheesecake pressed into springform pan First, you want to prepare the cookie crust. This is the easist thing in the world.  In a small bowl, mix together crushed chocolate chip cookies, sugar and melted butter. Press onto the bottom of a 7-inch springform pan and use the bottom of a glass to get into the corners – works great! Set aside.

Making the cheesecake filling.

Instant Pot Chocolate Chip Cookie Dough Cheesecake batter in mixing bowl with silicone spatula Next, mix up the filling. The secret to the filling is having the cream cheese at room temperature and mixing it until there are NO lumps. This could take several minutes of mixing with a hand mixer, but you want to make sure it’s super creamy and smooth! The last ingredient you’ll add to the filling (see details below) is the eggs. You’ll want to fold these in very gently with as little mixing as possible. I actually prick the yolks with cake tester then use a silicone spatula to mix it up – not an electric mixer! pouring Instant Pot Chocolate Chip Cookie Dough Cheesecake batter into springform pan
Pour the filling into your prepared crust and then gently tap the pan on the counter several times so that any air bubbles rise to the top and pop! pressing cookie dough into Instant Pot Chocolate Chip Cookie Dough Cheesecake batter in springform pan Next, in a small bowl, you’re going to make the cookie dough.  When it’s finished, take small spoons of the cookie dough and place them on top of the batter. pressing cookie dough into Instant Pot Chocolate Chip Cookie Dough Cheesecake batter in springform pan Instant Pot Chocolate Chip Cookie Dough Cheesecake before baking in springform pan Use a butter knife to push the dough down and then smooth it over the top so that the cookie dough is completely covered. Instant Pot Chocolate Chip Cookie Dough Cheesecake wrapped in foil before baking Last step before cooking… tightly cover your pan with aluminum foil – this is very important to prevent you from ending up with a soggy cheesecake. I like to wrap it completely, bottom and top. Then place the pan on the trivet in your Instant Pot. Pour 1 cup of water into the bottom, then seal the lid and cook on high pressure for 45 minutes. After it’s done, let it naturally release. Remove it from the pot, take off the foil and let it completely cool on a wire rack.  It will look VERY jiggly at this point, but that’s okay!  After it’s cooled, place the cheesecake in the fridge to cool overnight. Keep it in the springform pan!!!

See some of my favorite Instant Pot accessories here!

Before serving, you’re going to add the finishing touches that put this Instant Pot Chocolate Chip Cookie Dough Cheesecake over the top! Instant Pot Chocolate Chip Cookie Dough Cheesecake with no toppings being moved with bench scraper from pan
Remove the sides from the springform pan.  Then, using a large spatula or bench scraper, gently lift the cheesecake off the bottom and onto a plate or cake stand. Instant Pot Chocolate Chip Cookie Dough Cheesecake with no toppings Now you’re ready to make it pretty and extra delish!  The recipe is below, but basically you’re going to mix warm cream and chocolate to create an amazing drippy chocolate glaze. Instant Pot Chocolate Chip Cookie Dough Cheesecake with ganache, chocolate chip cookies and whipped cream on top Then drizzle it all over. I also added some fresh whipped cream and a few chocolate chip cookies just for good measure. 😉 slice of Instant Pot Chocolate Chip Cookie Dough Cheesecake with ganache, chocolate chip cookies and whipped cream on top

The finished Instant Pot Chocolate Chip Cookie Dough Cheesecake.

This Instant Pot Chocolate Chip Cookie Dough Cheesecake with ganache, chocolate chip cookies and whipped cream on top Print

Instant Pot Chocolate Chip Cookie Dough Cheesecake

  • Author: Rose Atwater
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
Print Recipe

Description

This Instant Pot Chocolate Chip Cookie Dough Cheesecake is two of my most favorite desserts rolled into one… cheesecake and chocolate chip cookies.  Or cookie dough rather ? Topped with ganache and cookies – this dessert is perfection!

Scale

Ingredients

Crust

  • 15 Chips Ahoy! Cookies, finely crushed
  • 3 Tbsp salted butter, melted
  • 1 Tbsp sugar

Filling

  • 2 (8 oz) packages Cream Cheese at room temp
  • 1/2 cup sour cream, at room temp
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp Vanilla

For the cookie dough:

  • 1 Tbsp salted butter, softened
  • 1 Tbsp sugar
  • 1 Tbsp packed brown sugar
  • 1 teaspoon water
  • 1/4 teaspoon vanilla extract
  • 2 Tbsp all-purpose flour
  • 1/4 cup miniature semisweet chocolate chips

Topping:

Whipped Cream and Chocolate Chip Cookies for garnish, optional

 

 

Instructions

  1. Set out all ingredients to allow them to come up to room temperature.
  2. Prepare the crust by crushing the cookies, then mixing with the sugar and melted butter.
  3. Press crust into 7-inch spring form pan, prepped with non stick spray. Pack it tightly to the bottom and slightly up the side with a small glass or the back of a spoon.
  4. Next, make the filling by creaming the cream cheese until light and fluffy. Next, add in the sugar, and mix well. Add in the sour cream and vanilla, and mix until combined. Then add in the eggs.  Mix them in slowly until just combined. DO NOT over mix. Add batter into the crust.
  5. For the cookie dough, mix all ingredients in a small bowl, then dip out by the teaspoon and evenly arrange over the cheesecake batter. Using a small spoon or butter knife, press the cookie dough down into the batter and smooth over until covered.
  6. Completely cover your pan with foil – top and bottom.
  7. Place one cup of water in your pressure cooker along with the trivet. Set on manual high pressure for 45 minutes. Add in the cheesecake, then place the lid on and make sure the valve is closed. Press start.
  8. After 45 minutes, do a natural release (do not open the valve). Once you can open the pot, take the cheesecake out, remove the foil and let it completely cool.
  9. Once cool, put your cheesecake into the fridge overnight.  
  10. When ready to serve, make the ganache by microwaving the heavy cream in 30 second intervals until its steaming. Then pour it over the chocolate chips and let it sit for 2-3 minutes. Then whisk it until smooth and drizzle over the cheesecake. Garnish with more cookies and whipped cream if desired.
  11. Enjoy!
    ENJOY!
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: chocolate chip cookies, Chips Ahoy, Cheesecake, cookie dough, chocolate chip cheesecake, chocolate chip cookie dough cheesecake, chocolate chip cookie dough, Instant Pot, pressure cooker

This Instant Pot Chocolate Chip Cookie Dough Cheesecake on a white cake stand with text

Other cheesecake recipes from my other blog, Buttery Sweet!

Instant Pot Triple Chocolate Cheesecake
The Best Instant Pot Chocolate Cheesecake
Instant Pot Funfetti Cheesecake

20+ Instant Pot Chicken Recipes

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Since getting my Instant Pot more than a year ago, I’ve become completely addicted to using it multiple times a week.  With our big family on a budget, chicken is a staple so I’m so excited to share these 20+ Instant Pot Chicken Recipes.

Before I list all the amazing recipes I found on Pinterest, I feel like it would be silly to not mention the most popular recipe here on Pressure Cooker Meals : Instant Pot Chicken Alfredo.

Since pasta and Italian foods are my absolute favorite, it’s only right that everybody else loves that recipe best too, right?

But in addition to pasta, the chicken recipes below cover so many different types of food. There are Mexican foods, Asian foods, American foods, soups, BBQ and more!

20+ Instant Pot Chicken Recipes

  1. Instant Pot Chicken Tacos – Flour On My Face
  2. Chicken Burrito Lasagna Instant Pot – My Life Cookbook
  3. Instant Pot Peri Peri Chicken – It Is A Keeper
  4. Instant Pot Black Bean Chicken Bowl – Crystal & Co.
  5. Instant Pot Teriyaki Chicken – 5 Minutes For Mom
  6. Instant Pot Chicken Chili Mac – Sabrina’s Organizing
  7. Instant Pot Honey Garlic Chicken – Family Fresh Meals
  8. Instant Pot Cajun Chicken and Sausage – This Mama Loves
  9. Instant Pot Creamy Sun Dried Tomato Chicken Parmesan – Wondermom Wannabe
  10. Healthier Instant Pot Cracked Out Chicken – My Crazy Good Life
  11. Carrabbas Instant Pot Chicken – Momdot
  12. Instant Pot Chicken and Broccoli – The Cents’ Able Shoppin
  13. Instant Pot Korena Chicken Meatballs – The Bewitchin Kitchen
  14. Instant Pot Shredded Chicken Breast – Simplistically Living
  15. Chicken Taco Soup Instant Pot – You Brew My Tea
  16. Instant Pot Cheesy Ranch Chicken – Passion For Savings
  17. Instant Pot Kung Pao Chicken – Slap Dash Mom
  18. Instant Pot General Tso Chicken – Adventures of a Nurse
  19. Instant Pot Crispy Chicken Carnitas – Little Spice Jar
  20. Honey BBQ Boneless Chicken – The Kitchen Whisperer
  21. Spicy Honey Instant Pot Chicken – The Typical Mom

Shop my Favorite Instant Pot Tools & Accessories…

Instant Pot Goulash

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This classic Instant Pot Goulash is one of those one-pot meals that I will be making again and again! It’s hearty, easy, filling and delicious!!  When trying to describe it – it falls somewhere along the lines of a little bit like chili and a little bit like spaghetti or maybe like a chili-mac?  No matter what you call it, it’s just so, so good.

I’m gonna fess-up and tell you – I’ve never had goulash before. But when I saw a version of this on Pinterest, it called out to me. I love one-pot meals and casseroles. We’re big fans of anything that’s easy, fast, filling and good.  And the “good” part is most important! So we made it…

Instant Pot Goulash

Also, my kids are not super picky eaters but they don’t mind calling out a bad dish when I make one either.  This Instant Pot Goulash, they decided, is not a bad dish!  As the weather starts to cool off, I know I’ll be making this again and again!

By the way, in my googling and researching to write this post, it came to my attention that this dish is also called Johnny Marzetti, or American Chop Suey.  I’ve never heard of either in my 43 years, but that’s okay. I like to learn something new every day!

Oh – there’s also Hungarian Goulash.  That’s not what this is… this is American Goulash I guess?  Made even more American because it’s made in the Instant Pot.

Alrighty, so what’s in this Instant Pot Goulash (for those of you unfamiliar, like me)?  It’s got ground beef, noodles, tomato products, spices, and cheese. I mean – these are staple ingredients in most of our kitchens, right?

I was so happy and surprised to see that I already had everything I needed the first time I decided to make this!  Also – it only takes 1 minute of cook time once you have it all in the Instant Pot. You cannot beat that!

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Instant Pot Goulash

  • Author: Rose Atwater
  • Prep Time: 15
  • Cook Time: 1
  • Total Time: 16 minutes
  • Yield: 10 servings 1x
Print Recipe

Description

This classic Instant Pot Goulash is one of those one-pot meals that I will be making again and again! It’s hearty, easy, filling and delicious!!

Scale

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 medium sweet onion, finely diced
  • 1 tablespoon minced garlic (about 3 cloves)
  • 3 cups of water
  • 1 teaspoon Better than Bouillon, Beef Flavored*
  • (2) 15-ounce cans tomato sauce
  • (2) 15-ounce cans diced fire-roasted tomatoes
  • 3 bay leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon Italian seasoning
  • 1 tablespoon oregano
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese

Instructions

  1. Set the Instant Pot to sauté. When hot, add the olive oil, onion, and garlic and cook for 3 to 4 minutes or until the veggies are tender. Then add the ground beef and brown it. When it’s cooked, drain off the excess water/oil.
  2. Add the water, Better than Bouillon, tomato sauce, canned tomatoes, bay leaves, soy sauce, and the remaining seasonings. Stir well. Then stir in the elbow pasta.
  3. Put on the lid, set to sealing position, and cook on high pressure for 1 minute.
  4. Quick release the pressure when the time is up.
  5. Carefully remove the lid, remove the bay leaves, and stir. Do not leave on the “Keep Warm” setting or the pasta will get mushy.
  6. Top with shredded cheddar cheese and enjoy!

Notes

* You could skip this ingredient if you like, or substitute 1 cup of beef broth for one of the cups of water.

  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Goulash, Soup, Stew, Beef, Pasta, American Goulash, American

Inst

Instant Pot Country Style Ribs

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Just because summer is almost over and grilling season is coming to an end, doesn’t mean you have to do without ribs! These Instant Pot Country Style Ribs can be made any time of year and they are incredible!

Instant Pot Country Style Ribs with BBQ Sauce on white plate

When you think of ribs, it usually involves the barbecue grill, lots of foil, bottles of barbecue sauce, hours of prep and painstaking meticulous planning for just the right temperatures, and time.

Well, not with these ribs.  The Instant Pot will speed up your time, and you’ll come out with some great, fall-off-the-bone ribs, that are sure to please.  You will love this time saving delicious recipe.

Instant Pot Country Style Ribs on white plate

HERE’S WHAT YOU DO for INSTANT POT COUNTRY-STYLE RIBS:

First, I have to talk you through prepping the meat and it’s kind of icky, if you ask me.  But it’s necessary so here we go. I didn’t have a pic of this step, by the way.  So, ribs have a membrane on the back side of the rack that needs to be removed. It’s on the opposite side of the meaty part of the ribs, and it’s silvery white. It sort of looks like fat, but it’s not.

Take a sharp knife, and start at one corner on the back side of the ribs, and run the knife under the membrane to loosen it. Pull it back just a little, and use a paper towel get get hold of the loosened membrane, and pull it off. You may have to do this in 2 or 3 segments to loosen and pull, as some racks will have a membrane that comes off easily, and others will take a little work.

Once you have the membrane removed, place the ribs in a flat bottomed dish (like an 11 X 14) and sprinkle with liquid smoke. Let the ribs sit for about 30 minutes, and absorb the liquid smoke.

After 30 minutes, hold the ribs up, and allow any liquid remaining to run off into the dish. Lay the ribs back in the dish, and place in the refrigerator.

Instant Pot Country Style Ribs with dry rub

In a Ziploc bag, place the garlic salt, seasoned salt, seasoned pepper, chili powder, dry mustard, paprika, onion powder, and celery salt. Close the bag and shake vigorously to blend all dry ingredients. Once ingredients are all blended, open the bag, and sit the bag in a bowl.

Remove the ribs from the refrigerator. Using a spoon, generously sprinkle the dry rub over the meaty side of the ribs, and press it into the meat. Once you’ve covered the ribs in the dry rub, cover the ribs with plastic wrap.  Then place in the refrigerator overnight to allow the flavors to be absorbed.

Instant Pot Country Style Ribs raw in pressure cooker

The next day, remove the ribs from the refrigerator. Place the trivet in the Instant Pot, and add 1 cup of water, and 1/2 cup of barbecue sauce. Then curve the ribs around and place them on the trivet, or leaning against the inside liner of the Instant Pot.

Place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the Manual button, and set the time to 30 minutes.

Allow the Instant Pot to automatically build and release the pressure. Once the Instant Pot is completely done, and has released all the pressure (about an hour), turn the valve to venting. Use a pot holder to do this to make sure all pressure has been released.

Instant Pot Country Style Ribs on a white plate with pressure cooker in background

Line an oven-safe dish with aluminum foil for easy clean-up. Then remove the lid to the Instant Pot, and place the ribs in the dish. In a separate dish, pour half the bottle of Country Bob’s sauce. Also add the 1 cup of honey, and stir well. Pour this honey barbecue sauce over the ribs. Then place the ribs in the oven at 350°F for 30 minutes. This time in the oven will crisp the ribs and melt the barbecue sauce into the ribs.

It will get a little gooey in the oven, which blends the dry rub and barbecue flavors together. Once ribs have browned a little, and sauce is gooey, remove from oven and serve immediately. Enjoy.

NOTE: You may want to double the dry rub recipe for 2 full racks of ribs, depending on how much dry rub is preferred. Dry rub recipe given will make enough for about 2 – 3 pounds of ribs, which is approximately 1 rack.

Looking for a complete meal?  Try this Instant Pot Potato Salad or an Instant Pot Baked Potato for your side dish!

And that’s it – enjoy!

Instant Pot Country Style Ribs Printable Recipe:

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Instant Pot Country Style Ribs

  • Author: Rose Atwater
  • Prep Time: 9 hours
  • Cook Time: 1 hour
  • Total Time: 10 hours
  • Yield: 2 racks of ribs 1x
Print Recipe

Description

Just because summer is almost over and grilling season is coming to an end, doesn’t mean you have to do without ribs! These Instant Pot Country Style Ribs can be made any time of year and they are incredible!

Scale

Ingredients

1 – 2 racks of ribs
2 Tablespoons of coarse ground garlic salt
2 Tablespoons of seasoned salt
2 Tablespoons of seasoned pepper
1 Tablespoon of chili powder
1 Tablespoon of dry mustard
2 Tablespoons of Paprika
1 Tablespoon of onion powder
1 teaspoon of celery salt
1 small bottle of liquid smoke
1 large bottle of Country Bob’s all purpose sauce
1 cup or organic honey

Instructions

First, ribs have a membrane on the back side of the rack that needs to be removed. It’s on the opposite side of the meaty part of the ribs, and it’s silvery white, looks kind of like fat, but it’s not. Take a sharp knife, and start at one corner on the back side of the ribs, and run the knife under the membrane to loosen it. Pull it back just a little, and use a paper towel get get hold of the loosened membrane, and pull it off. You may have to do this in 2 or 3 segments to loosen and pull, as some racks will have a membrane that comes off easily, and others will take a little work.

Once you have the membrane removed, place the ribs in a flat bottomed dish (like an 11 X 14) and sprinkle with liquid smoke. Let the ribs sit for about 30 minutes, and absorb the liquid smoke. After 30 minutes, hold the ribs up, and allow any liquid remaining to run off into the dish. Lay the ribs back in the dish, and place in the refrigerator. In a Ziploc bag, place the garlic salt, seasoned salt, seasoned pepper, chili powder, dry mustard, paprika, onion powder, and celery salt. Close the bag and shake vigorously to blend all dry ingredients. Once ingredients are all blended, open the bag, and sit the bag in a bowl. Remove the ribs from the refrigerator, and with a Tablespoon, generously sprinkle the dry rub over the meaty side of the ribs, and press it into the meat. Once you’ve covered the ribs in the dry rub, cover the ribs with plastic wrap and place in the refrigerator overnight to allow the flavors to be absorbed.

The next day, remove the ribs from the refrigerator. Place the Trivet in the Instant pot, and add 1 cup of water, and 1/2 cup of barbecue sauce. Place the ribs on the trivet circled around, or leaning against the inside liner of the Instant pot. Place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the Manual button, and set the time to 30 minutes. Allow the Instant Pot to automatically build and release the pressure. Once the Instant Pot is completely done, and has released all the pressure (about an hour) make sure the pressure valve button is down, and gently, and with a pot holder, turn the valve to VENTING, to make sure all pressure has been released. Remove the lid to the Instant Pot, and place the Ribs in an oven safe dish. In a separate dish, pour half the bottle of Country Bob’s sauce, add the 1 cup of honey, and stir well. Pour honey barbecue sauce over the ribs, and place the ribs in the oven at 350 degrees for 30 minutes to crisp the ribs, and melt the barbecue sauce into the ribs. It will get a little gooey in the oven, which blends the dry rub and barbecue flavors together. Once ribs have browned a little, and sauce is gooey, remove from oven and serve immediately. Enjoy.

NOTE: You may want to double the dry rub recipe for 2 full racks of ribs, depending on how much dry rub is preferred. Dry rub recipe given will make enough for about 2 – 3 pounds of ribs, which is approximately 1 rack.

  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Beef, Ribs, Country Style, Country Style Ribs, Instant Pot, Pressure Cooker

Instant Pot Country Style Ribs on a white plate with bbq sauce

Instant Pot Potato Salad

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Instant Pot Potato Salad is so delicious and easy to make!  This is a classic potato salad with no onions or relish, although you can add either or both to make it your own! It’s cool, creamy, loaded with texture and flavor!

instant pot potato salad in white bowl with fork and no onions and no relish

 

First… here’s a short video for you showing how I make the potato salad:

Potato Salad is easily one of my most favorite summer dishes! But I’m pretty picky about how I make it.  I don’t like raw onions. I really don’t like celery. And while I will eat potato salad with relish, that’s not favorite thing either.

I also make two different kinds of potato salad… this recipe I’m about to share and a “Loaded Baked Potato Potato Salad” that has bacon, cheddar cheese, sour cream and more!! Doesn’t that sound terrific? Maybe I’ll share that recipe soon.

Instant Pot Potato Salad

But for now, I present to you, my classic potato salad recipe with no onions, no celery and no relish.  This is a “southern” potato salad, so I do use mayo, mustard and boiled eggs.  I heard recently that there are potato salad recipes with no mayonaise and it shocked me.

I seriously had no clue… how can it be potato salad if it doesn’t have mayo??  But after a little googling, I was convinced… there are a million ways to make potato salad without mayonaise.

Anywho, one reason I especially love making potato salad in my Instant Pot is there’s no risk over overcooking the potatos and ending up with that mushy, watery texture. By cooking in a pressure cooker, the pototoes are cooked perfectly while retaining their firmess and original texture.

You see that also in this Instant Pot Baked Potatoes post.  In fact, this recipe starts in the exact same way as that one… with boiled eggs added in.

instant pot potato salad with no onion on fork and in white bowl

Also, I can cook the eggs at the same time as the potatoes and it comes together so quickly.

One last thing – I prefer russet potatos for potato salad. But I have made this same recipe with red potatoes and with Yukon Gold or yellow potatoes as well. All varieties are delicious!!

Alrighty, let’s get down to the recipe.  You’ll need 4 pounds of potatoes, water, eggs, mayonaise, mustard (I use spicy mustard, but standard yellow works great), then salt & pepper.

instant pot potato salad made in pressure cooker in white bowl with fork

If you don’t have an Instant Pot, check out my other potato salad recipe on Rose Bakes: {No Onion} Baked Potato Salad.

Here are some other recipes you might like:

Perfect Rice in the Instant Pot

Instant Pot Black-Eyed Peas

Here’s the printable recipe for you:

Print

Instant Pot Potato Salad

  • Author: Rose Atwater
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

Intant Pot Potato Salad is so delicious and easy to make!  This is a classic potato salad with no onions or relish, although you can add either or both to make it your own! It’s cool, creamy, loaded with texture and flavor!

Scale

Ingredients

  • 4 pounds potatoes* (about 8 large)
  • 5 large eggs
  • 1 cup mayonnaise (not low-fat, not Miracle Whip)
  • 2 tablespoons spicy brown mustard
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper

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.  Then place the eggs on top of the potatoes.

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

Set to manual pressure for 6 minutes.*

After it beeps, use quick release and open the pressure cooker.

When the potatoes and eggs are cool enough to handle, peel them both and chop.  See my video here for how to quickly chop an egg.

Add the potaotes back to the pot, then the eggs and other ingredients.  Mix until well incorporated, then serve warm or chill for an hour or so if you like cool potato salad.

  • Category: Side Dishes
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: potato, potato salad, salad, summer, no mayo potato salad

instant pot or pressure cooker potato salad in white bowl with fork

6 Qt. Instant Pot – Lowest Price on Record

by Leave a Comment

Hey peeps! I know things have been quiet around here but I’ve got a couple of new recipes lined up for you in the next 2 weeks and in the meantime, I had to share this deal!

If you’ve wanted a new Instant Pot, Amazon dropped the price on this Instant Pot V3 6-Quart Programmable Electric Pressure Cooker to under $60 today (Reg $99.95!)

This Instant Pot has excellent reviews, and ships free with Amazon Prime or Free Super Saver Shipping. Here are a few product features:

  • Duo, the number 1 selling multi-cooker, combines 7 kitchen appliances in 1, Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Marker and Warmer, prepares dishes up to 70% faster to support your busy lifestyle
  • Features 14 Smart Programs – Soup, Meat/Stew, Bean/Chili, Poultry, Sauté/Simmer, Rice, Multigrain, Porridge, Steam, Slow Cook, Keep Warm, Yogurt, Manual, and Pressure Cook. Now, your favorite dishes are as easy as pressing a button
  • Healthy, stainless steel (18/8) inner cooking pot made from food grade 304, no chemical coating, 3-ply bottom for even heat distribution, fully sealed environment traps the flavours, nutrients and aromas within the food
  • Built with the latest 3rd generation technology, the microprocessor monitors pressure, temperature, keeps time, and adjusts heating intensity and duration to achieve your desired results every time.Product Dimensions: 14.17 x 14.84 x 13.31 inches
  • UL and ULC certified with 10 safety mechanisms to provide you with added assurance, designed to eliminate many common errors
  • Power supply: 120V – 60Hz

 

Instant Pot Key Lime Cheesecake

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If you love the sweet & tart combination, this Instant Pot Key Lime Cheesecake is the perfect dessert for you! This easy dessert is rich, creamy and and oh-so summery and tangy! 

Instant Pot Key Lime Pie Recipe

Cheesecake has been one of my most favorite desserts for as long as I can remember. And I’m not sure when I fell in love with Key Lime Pies, but they’re easily my most favorite pie. So of course if you combine those two desserts and then make the recipe super easy in the Instant Pot… it’s perfection!!

Instant Pot Key Lime Cheesecake

Instant Pot Key Lime Cheesecake on Green Cake Stand

Ingredients:

2 packages softened cream cheese

½ cup sour cream (or plain yogurt)

6 tbsp granulated sugar

½ cup fresh key lime juice

2 eggs

3 tbsp melted butter

5 graham crackers crushed

Pinch of salt

Cool Whip and limes for topping (optional)

 

Instant Pot Key Lime Cheesecake on Green Cake Stand

Equipment:

Let’s get started!  I don’t have pictures of making the crust, but if you’ve ever made a cheesecake, this is pretty much the same process as always!  In a food processor, combine the melted butter graham crackers, and salt and pulse until you have fine crumbs. (You can also use a Ziplock bag and crush your crackers that way.)

Then prepare a 6” springform pan with nonstick spray.  Pour your cracker crumbs into the pan and press down with your hand to form the crust. Place in the freezer while you prepare your filling.

Mixing Instant Pot Key Lime Cheesecake in bowl

For the filling, use a hand mixer to cream the cream cheese until light and fluffy and there are no lumps. This usually takes about 4-5 minutes. You want to make sure to get all of the lumps out at this stage, so you do not overmix later on.

Add in the sour cream and sugar and mix until well combined. Add in the key lime juice.

Finally add in the eggs one at a time making sure to mix as little as possible.  Your mixture should be super creamy:

Mixing Instant Pot Key Lime Cheesecake in Bowl

Pour the mixture into your prepared crust.

Instant Pot Key Lime Cheesecake in Springform Pan

Cover with aluminum foil and prepare your Instant Pot by placing the trivet inside and adding 1 cup of water.

Instant Pot Key Lime Cheesecakek in pan in pressure cooker

Place the cheesecake on the trivet and the lid on top and make sure it is in the sealing positing.

Set your pot on high pressure for 35 minutes. Allow to naturally release.

When you can open the pot, take the cheesecake out and allow to set on the counter until completely cool. Refrigerate for at least 6 hours to overnight to set.

 

Instant Pot Key Lime Cheesecake on Green Cake Stand

Top with whipped cream and key lime pieces.  Serve and enjoy this Instant Pot Key Lime Cheesecake!!

Slice of Instant Pot Key Lime Cheesecake with missing bite

 

The printable Instant Pot Key Lime Cheesecake recipe:

Print

Instant Pot Key Lime Cheesecake on Green Cake Stand

Instant Pot Key Lime Cheesecake

  • Author: Rose Atwater
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6 1x
Print Recipe

Description

If you love the sweet & tart combination, this Instant Pot Key Lime Cheesecake is the perfect dessert for you! This easy dessert is rich, creamy and and oh-so summery and tangy! 

Scale

Ingredients

For the Filling:

2 packages softened cream cheese

½ cup sour cream (or plain yogurt)

6 tbsp granulated sugar

½ cup fresh key lime juice

2 eggs

For the crust:

3 tbsp melted butter

5 graham crackers crushed

Pinch of salt

Cool Whip and limes for topping (optional)

Instructions

Instructions

In a food processor, combine the melted butter graham crackers, and salt and pulse until you have fine crumbs. (You can also use a Ziplock bag and crush your crackers that way.)

Prepare a 6” springform pan with nonstick spray. Pour your cracker crumbs into the pan and press down with your hand to form the crust. Place in the freezer while you prepare your filling.

In the bowl of a stand mixer or using a hand mixer, cream the cream cheese until light and fluffy and there are no lumps. This usually takes about 4-5 minutes. You want to make sure to get all of the lumps out at this stage, so you do not overmix later on.

Add in the sour cream and sugar and mix until well combined. Add in the key lime juice.

Finally add in the eggs one at a time making sure to mix as little as possible.

Pour the mixture into your prepared crust. Cover with aluminum foil.

Prepare your Instant Pot by placing the trivet inside and adding 1 cup of water.

Place the cheesecake on the trivet and the lid on top and make sure it is in the sealing positing.

Set your pot on high pressure for 35 minutes. Allow to naturally release.

When you can open the pot, take the cheesecake out and allow to set on the counter until completely cool. Refrigerate for at least 6 hours to overnight to set.  Top with whipped cream and key lime pieces.

  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Key Lime, Cheesecake, Lime, Dessert, Instant Pot, Pressure Cooker, Cream Cheese

Slice of Instant Pot Key Lime Cheesecake

Slice of Instant Pot Key Lime Cheesecake

Instant Pot Key Lime Cheesecake

Instant Pot Key Lime Cheesecake on Green Cake Stand

Bite of Instant Pot Key Lime Cheesecake