7 of the BEST Instant Pot Recipes FOR SUMMER! TURN OFF THE OVEN!
Recipes in this Video
Beef stew is a classic American comfort food, often enjoyed during colder months. It is a hearty dish that brings together tender beef and vegetables, simmered to perfection. The Instant Pot method allows for a quicker preparation while maintaining the rich flavors traditionally developed through slow cooking. This dish is versatile and can be adapted with various vegetables and seasonings based on personal preference.
Ingredients
- ●beef chuck
- ●potatoes
- ●carrots
- ●onions
- ●beef broth
- ●tomato paste
- ●garlic
- ●bay leaves
- ●salt
- ●pepper
Instructions
- 1Cut beef into chunks and season with salt and pepper.
- 2Set Instant Pot to 'Sauté' mode and brown the beef in batches.
- 3Remove beef and set aside; add onions and garlic to the pot, sauté until softened.
- 4Stir in tomato paste and cook for a minute.
- 5Add beef back to the pot along with potatoes, carrots, bay leaves, and beef broth.
- 6Seal the Instant Pot lid and set to 'Manual' for 35 minutes.
- 7Once cooking is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure.
- 8Remove bay leaves and adjust seasoning if necessary.
- 9Serve hot.
Ingredient Alternatives
beef chuck
Healthier: lean beef
Cheaper: beef shank
Lean beef has lower fat content, while beef shank is often more affordable.
potatoes
Healthier: sweet potatoes
Cheaper: frozen potatoes
Sweet potatoes are more nutritious, and frozen potatoes can be cheaper and convenient.
Techniques
Equipment
Also Known As
A comforting dish that combines pasta and chicken in a creamy cheese sauce, popular in many households.
Ingredients
- ●2 cups pasta (penne or rotini)
- ●1 lb chicken breast, diced
- ●1 cup shredded cheddar cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup cream cheese
- ●1/2 cup chicken broth
- ●1/2 cup milk
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped parsley (for garnish)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat a tablespoon of oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- 3Reduce the heat to low and add the cream cheese, chicken broth, and milk to the skillet. Stir until the cream cheese is melted and the mixture is smooth.
- 4Add the cooked pasta to the skillet and mix well to combine with the chicken and sauce.
- 5Stir in the shredded cheddar and mozzarella cheese until melted and creamy.
- 6Remove from heat and let it sit for a few minutes to thicken.
- 7Serve hot, garnished with chopped parsley.
Equipment
Potato salad is a classic American dish often served at barbecues, picnics, and family gatherings. Its origins can be traced back to various European potato salads, but the American version typically features mayonnaise and hard-boiled eggs. This dish is versatile, with many regional variations incorporating different ingredients like bacon, pickles, or herbs.
Ingredients
- ●potatoes
- ●mayonnaise
- ●mustard
- ●celery
- ●onion
- ●salt
- ●pepper
- ●hard-boiled eggs
Instructions
- 1Wash and peel the potatoes.
- 2Cut the potatoes into cubes and place them in a pot of salted water.
- 3Bring the water to a boil and cook until the potatoes are tender.
- 4Drain the potatoes and let them cool.
- 5In a large bowl, mix mayonnaise, mustard, salt, and pepper.
- 6Add the cooled potatoes, chopped celery, onion, and hard-boiled eggs to the bowl.
- 7Gently fold the ingredients together until well combined.
- 8Chill the potato salad in the refrigerator for at least an hour before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
potatoes
Healthier: sweet potatoes
Cheaper: white potatoes
Sweet potatoes offer more nutrients and fiber.
Techniques
Equipment
Also Known As
Baked beans have roots in Native American cuisine and were popularized in colonial New England. Traditionally, they were slow-cooked with molasses and pork, making them a staple at family gatherings and barbecues. Today, variations abound, with recipes incorporating different meats, spices, and even vegetarian options, making them a beloved dish in many cultures.
Ingredients
- ●canned beans
- ●bacon
- ●onion
- ●brown sugar
- ●mustard
- ●ketchup
- ●apple cider vinegar
- ●black pepper
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Cook bacon in a skillet over medium heat until crispy, then remove and crumble.
- 3Sauté onion in the bacon fat until translucent, about 3-4 minutes.
- 4Combine beans, crumbled bacon, sautéed onion, brown sugar, mustard, ketchup, and apple cider vinegar in a large bowl.
- 5Mix until well combined, ensuring all beans are coated.
- 6Transfer the mixture to a baking dish and spread evenly.
- 7Cover the dish with aluminum foil and bake for 30 minutes.
- 8Remove the foil and bake for an additional 15-20 minutes until bubbly and slightly caramelized.
- 9Let cool for a few minutes before serving.
Ingredient Alternatives
bacon
Healthier: turkey bacon
Cheaper: smoked sausage
Turkey bacon is lower in fat, while smoked sausage adds a similar flavor.
brown sugar
Healthier: honey
Cheaper: white sugar
Honey offers natural sweetness, while white sugar is more economical.
apple cider vinegar
Healthier: lemon juice
Cheaper: white vinegar
Lemon juice provides acidity with fewer calories, while white vinegar is less expensive.
Techniques
Equipment
Also Known As
Deviled eggs have been a staple in American cuisine since the 19th century, often served at gatherings and picnics. The dish is celebrated for its versatility, allowing for various toppings and fillings. Modern variations, like loaded deviled eggs, incorporate ingredients like bacon and cheese, making them a crowd-pleaser at parties and potlucks.
Ingredients
- ●eggs
- ●mayonnaise
- ●mustard
- ●sour cream
- ●bacon
- ●cheddar cheese
- ●green onions
- ●paprika
- ●salt
- ●black pepper
Instructions
- 1Hard boil the eggs by placing them in a pot and covering with cold water.
- 2Bring the water to a boil, then cover and remove from heat; let sit for 12 minutes.
- 3Transfer the eggs to an ice bath to cool for 5 minutes.
- 4Peel the eggs and slice them in half lengthwise.
- 5Remove the yolks and place them in a mixing bowl; set the egg whites aside.
- 6Mash the yolks with a fork until crumbly.
- 7Add mayonnaise, mustard, sour cream, salt, and pepper to the yolks; mix until smooth and creamy.
- 8Fold in crumbled bacon, shredded cheese, and chopped green onions.
- 9Spoon or pipe the yolk mixture back into the egg whites.
- 10Sprinkle with paprika for garnish before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese lowers calories, while processed cheese is often cheaper.
bacon
Healthier: turkey bacon
Cheaper: ham
Turkey bacon is lower in fat, while ham is a more affordable protein option.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked rice
- ●1 can (15 oz) cream of chicken soup
- ●1 cup milk
- ●1 cup cooked chicken, shredded
- ●1 cup pineapple chunks
- ●1 cup diced tomatoes
- ●1/2 cup sliced green onions
- ●1/2 cup shredded cheese
- ●1/2 cup slivered almonds
- ●1/2 cup black olives, sliced
Instructions
- 1Prepare the rice according to package instructions and set aside.
- 2In a saucepan, combine the cream of chicken soup and milk over medium heat, stirring until smooth and heated through.
- 3Add the shredded chicken to the soup mixture and stir until well combined and heated.
- 4To serve, place a scoop of rice on each plate as the base.
- 5Spoon the chicken and soup mixture over the rice.
- 6Top with pineapple chunks, diced tomatoes, green onions, shredded cheese, slivered almonds, and black olives as desired.
- 7Serve immediately and enjoy!
Equipment
Ingredients
- ●4 ears of corn, husked and cleaned
- ●1 cup water
- ●1 tablespoon butter (optional)
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1Place the trivet in the bottom of the Instant Pot.
- 2Add 1 cup of water to the pot.
- 3Arrange the corn on the trivet, standing them upright if possible.
- 4Close the lid of the Instant Pot and ensure the valve is set to sealing.
- 5Select the manual or pressure cook setting and set the timer for 2 minutes.
- 6Once the cooking time is complete, perform a quick release of the pressure.
- 7Carefully remove the corn from the pot using tongs.
- 8If desired, brush the corn with melted butter and sprinkle with salt and pepper before serving.
Equipment
Ingredients
- ●1 can (21 oz) cherry pie filling
- ●1 box (15.25 oz) yellow cake mix
- ●1/2 cup unsalted butter, melted
- ●1/2 cup chopped pecans (optional)
- ●1 tsp vanilla extract
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a 9x13 inch baking dish, spread the cherry pie filling evenly across the bottom.
- 3Sprinkle the dry yellow cake mix evenly over the cherry pie filling.
- 4Drizzle the melted butter over the cake mix, ensuring it covers as much of the mix as possible.
- 5If using, sprinkle the chopped pecans on top of the butter.
- 6Do not stir the mixture; it will create a crust as it bakes.
- 7Bake in the preheated oven for 40-45 minutes, or until the top is golden brown.
- 8Remove from the oven and let it cool for a few minutes before serving.
- 9Serve warm, optionally with whipped cream or vanilla ice cream.
Equipment
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