Category: Instant Pot

Instant Pot Whole Turkey

Instant Pot Turkey is juicy, tender and delicious. The flavor is pressure cooked into the meat and the broth is absolutely mouthwatering. If you love your Instant Pot or just don’t have access to an oven this recipe will get the holiday bird to the table with very little preliminaries. If serving the whole bird you may need to cover the skinny legs for that Social media picture but let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply put succulent. Everyone that partakes in the meal will agree that this bird is moist and tender. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites time in the kitchen can be managed without sacrificing taste and quality.

Watch the video and follow the instructions below to have this sexy bird on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Make sure to know if your bird fits but the 9 pounder fit in my IP with no problem. Thanks for visiting and see you again soon.

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Set the trivet down in the 8 qt pressure cooker. Add 1 cup cold water. Rub the salt and pepper all over the turkey. Stuff the onion, garlic head, lemon and herb stems (thyme & rosemary) into the turkey’s cavity. Tie the legs together. Place carrots and celery in the cooker.

Pressure cook on high for 45 minutes, followed by a 15 minutes natural release. Cook 5 min per-pound. Remove the lid. Let the turkey rest in the cooker for 10 minutes before removing.

Use a fine mesh and strain the liquid; discard the carrots & celery. You should have about 4 cups of turkey broth/liquid when done. Set the liquid aside. Set cooker back to saute-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add Worcestershire sauce and soy sauce as you continue to whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

Carefully pull the trivet with the turkey and place on a rack with a baking sheet. Broil for 5-10 minutes in the oven 

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Instant Pot Whole Turkey

Lock in the flavor by following this easy Instant Pot Whole Turkey recipe for a juicy and delicious holiday feast.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course, Thanksgiving, Turkey
Cuisine American
Servings 8
Calories

Equipment

  • Pressure Cooker / Instant Pot 8 QT

Ingredients
  

  • 9 lbs whole turkey
  • 1 tbsp salt
  • ½ tbsp black pepper
  • 1 cup water
  • 1 onion cut in half
  • 1 celery cut
  • 1 carrot cut
  • 1 lemon cut in half
  • 1 garlic head cut in half
  • 2 sprigs fresh rosemary
  • 4-5 sprigs fresh thyme

Gravy

  • 4 cups turkey liquid
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 tsp Worcestershire sauce
  • 2 tsp soy sauce

Instructions
 

  • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer.
  • Clean, rinse and pat the turkey dry with paper towels. Rub the salt and pepper all over the turkey.
  • Set the trivet down in the 8 qt pressure cooker. Add 1 cup cold water.
  • Stuff the onion, garlic head, lemon and herb stems (thyme & rosemary) into the turkey's cavity. Tie the legs together. Place carrots and celery in the cooker.
  • Pressure cook on high for 45 minutes, followed by a 15 minutes natural release. Cook 5 min per-pound. Remove the lid. Let the turkey rest in the cooker for 10 minutes before removing.
  • Carefully pull the trivet with the turkey and place on a rack with a baking sheet. Broil for 5-10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler).

Gravy

  • Use a fine mesh and strain the liquid; discard the carrots & celery. You should have about 4 cups of turkey broth/liquid when done. Set the liquid aside.
  • Set cooker back to saute-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add Worcestershire sauce and soy sauce as you continue to whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

Serve & enjoy!

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    Instant Pot Vanilla Extract

    The best Vanilla extract you will ever find and once you try your own homemade version you will never buy this ingredient again. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon

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    Use a sharp knife and slit the vanilla bean(s) down the middle, lengthwise (to splay open the bean).

    Scrap out the seeds using a knife or spoon then set them aside. Repeat steps with the rest of the vanilla beans.

    Add vanilla beans & seeds to the mason jar (canning jar).

    Favorite vodka

    Then pour in the vodka and screw the lid on.

    Set the trivet down in the 6 qt pressure cooker. Add 1 cup cold water. Place the jar on top of the trivet. Pressure cook on high for 40 minutes, followed by a full natural release (about 45 – 60 minutes).Remove the lid. 

    Remove the jar from the cooker (be careful – extremely hot) and place them on a baking rack or on coasters (use heatproof glove or mitten). Or leave the jar in the cooker and let rest overnight. Place the jar in a cool dark area for storage.

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    Instant Pot Vanilla Extract

    Homemade Vanilla Extract is so delicious just let the IP do all the work.
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    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Condiment
    Cuisine American
    Servings 2 cups
    Calories

    Equipment

    • Pressure Cooker / Instant Pot
    • 16 oz mason jar with lid Ball Brand

    Ingredients
      

    • 9-10 Madagascar vanilla beans
    • 2 cups Vodka Preferably a good brand
    • 1 cup water

    Instructions
     

    • Use a sharp knife and slit the vanilla bean(s) down the middle, lengthwise (to splay open the bean). Scrap out the seeds using a knife or spoon then set them aside. Repeat steps with the rest of the vanilla beans.
    • Add vanilla beans & seeds to the mason jar (canning jar). Then pour in the vodka and screw the lid on.
    • Set the trivet down in the 6 qt pressure cooker. Add 1 cup cold water. Place the jar on top of the trivet.
    • Pressure cook on high for 40 minutes, followed by a full natural release (about 45 – 60 minutes). Remove the lid. 
    • Remove the jar from the cooker (be careful – extremely hot) and place them on a baking rack or on coasters (use heatproof glove or mitten). Or leave the jar in the cooker and let rest overnight. Place the jar in a cool dark area for storage.
    • Let vanilla beans sit in jar for at least 1 day before using (too soon and the extract is going to still have a strong vodka smell and the vanilla extract will be weak). Preferably wait for 1 week before using.

    Storage: keep the vanilla extract in an air tight container in a dark cool room.

      Gifting: shake well before transferring to a decorative jar.

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        Instant Pot Chili

        Instant Pot Chili is so mouthwatering delicious and bursting with bold flavors, it will melt in your mouth. The versatility and efficiency of the Instant Pot is on full display in this easy to follow soon to be family favorite recipe. Nothing is better than a hearty bowl of warm Chili served with a fresh piece of homemade jalapeño cornbread. As I have satiated previously, we enjoy our chili around my house. This recipe provides a nice simple efficient to a well known main course and is a perfect soup for cold days or wintery nights. Simple as one, two three this recipe is worth every bite.

        Made from scratch Instant Pot chili can be used as a dip with authentic fresh corn tortillas chips, as an appetizer/side or when served with cornbread as the main entree. A meal like this will warm the tummy and the hearts during a shared foodlicious experience that will raise the bar above what is normally attainable for a classic chili.

        Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. When you don’t want to spend all day in the kitchen, but you still want a quality and comforting meal, just follow this IP methodology to yield a well balanced chili. Normally, it takes hours to cook chili. However, with this pressure cooker, it takes up much less of your valuable time and gives equivalent results when compared to the classic Dutch Oven. Follow step by step and you’ll have an amazing warm meal at your table. Thanks for visiting and see you again soon.

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        Set cooker to saute-high. Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.

        Chili powder, paprika, salt, pepper, cumin, beef broth, beans and mix. Pour diced tomatoes with juice and tomato sauce. Do not stir.

        Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease. Add chopped bell peppers.

        Add beef broth, beans and mix.

        Pour diced tomatoes with juice and tomato sauce. Do not stir.

        Place the lid on. Pressure cook on high for 15 minutes with a natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid. Use a ladle to mix the chili.

        Season with salt if needed.

        Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

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        Instant Pot Chili

        Simple and easy Chili that is perfect on any occasion.
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        Prep Time 10 minutes
        Cook Time 30 minutes
        Total Time 40 minutes
        Course Main Course, Stew
        Cuisine American
        Servings 8
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 2 lbs ground chuck or beef
        • 3 cups beans about 2 (15 oz) cans: drained & rinsed
        • 1 ¼ cup unsalted or low-sodium beef broth/stock
        • 28 oz chopped/diced tomatoes
        • 8 oz tomato sauce
        • 2 tbsp chili powder
        • 2 tsp ground cumin
        • 2 tsp paprika
        • 1 tsp salt
        • 1 tsp black pepper
        • 1 onion chopped
        • 1 bell pepper (red, yellow, orange or green) deseed & chopped
        • 4 garlic cloves minced

        Instructions
         

        • Set cooker to saute-high. Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink. Optional: Drain the beef grease.
        • Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth, beans and mix. Pour diced tomatoes with juice and tomato sauce. Do not stir.
        • Place the lid on. Pressure cook on high for 15 minutes with a natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid. Use a ladle to mix the chili. Season with salt if needed.

        Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

          Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!

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            Instant Pot Red Kidney Beans (No Soak)

            Instant Pot Red Kidney Beans are a very filling way to make a dump and go pleasing meal. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A nice bowl of warm beans are deliciously simple and can be enjoyed almost anytime of the day. Thanks for visiting and see you again soon

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            Rinse and drain beans. Discard any debris. Add dried beans, water & salt to the pot.

            Optional: add onion, garlic or bay leaves. Place the lid on.

            Pressure cook on high for 40 minutes followed by a 10 minute natural release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.

            Enjoy!

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            Instant Pot Red Kidney Beans (Dried)

            Quick and easy Instant Pot Red Kidney Beans are deliciously filling.
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            Cook Time 40 minutes
            Total Time 40 minutes
            Course Appetizer, Side Dish
            Cuisine Hispanic
            Servings 6 cups
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 1 lb dried red kidney bean about 2 cups
            • 6 cups water
            • ½ tsp salt
            • ½ onion optional
            • 2 garlic cloves optional
            • 1 bay leaves optional

            Instructions
             

            • Rinse and drain beans. Discard any debris.
            • Add dried beans, water & salt to the pot. Optional: add onion, garlic or bay leaves. Place the lid on.
            • Pressure cook on high for 40 minutes followed by a 10 minute natural release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.
            • Overnight soak: soak dried beans for as least 8 hours or overnight. Drain liquid. Place soaked beans, water, salt & onion in the cooker. Pressure cook on high for 15 minutes followed by a quick release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.

            Enjoy!

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              Instant Pot Refried Beans

              Simple and easy way to make Refried Beans that is delicious, tasty and good to the last bite. This affordable selection is perfect with your favorite Latin inspired dish. We enjoy these as a side item with our tacos and burritos. But make no mistake this is great as a dip on your favorite tortilla chip. This is also a great filler item to help stretch that budget. Full of flavor, textures and at a budget price, this is perfect for meal planning.

              Watch the video and follow the instructions below to have these wonderfully tasting Refried Beans today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you try these wonderfully authentic Refried Beans on your next food adventure. Thanks for visiting and see you again soon.

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              Press the sauté button on high.

              Add oil and wait for 30 seconds. Add chopped onions and cook for 2-3 minutes or until translucent. Add garlic and cook for 1 minute. Press the cancel button.

              Add dried beans

              Add broth, water, salt, pepper, oregano, chili, cumin, bay leaves and stir.

              Place the lid on. Pressure cook on high for 45 minutes, followed by a 30 minutes natural release . 

              Drain the beans and reserve the liquid.

              Return the beans to the pot. Pour about ½ cup of reserved liquid in with the beans. Use a hand held blender or potato masher, blend/smash until smooth or to your liking. If the refried beans are too thick add more reserved liquid.

              Serve as a dip or side dish. Enjoy!

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              Instant Pot Refried Bean

              Simple and easy way to make Refried Beans that is fun of natural flavors and textures.
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              Prep Time 5 minutes
              Cook Time 45 minutes
              Total Time 50 minutes
              Course Appetizer, Dip, Side Dish
              Cuisine Hispanic, Mexican
              Servings 0
              Calories

              Equipment

              • Pressure Cooker / Instant Pot

              Ingredients
                

              • 1 lb dry pinto beans about 2 cups
              • 4 cups low- sodium chicken broth or vegetable broth
              • 3 cups water
              • 2 tbsp cooking oil
              • 2 tsp ground cumin
              • 2 tsp dried oregano
              • 2 tsp chili powder
              • 1 tsp salt
              • ½ tsp pepper
              • 4 garlic cloves minced
              • 2 bay leaves
              • ½ onion chopped

              Instructions
               

              • Press the sauté button on high. Add oil and wait for 30 seconds. Add chopped onions and cook for 2-3 minutes or until translucent. Add garlic and cook for 1 minute. Press the cancel button.
              • Add dried beans, broth, water, salt, pepper, oregano, chili, cumin, bay leaves and stir.
              • Place the lid on. Pressure cook on high for 45 minutes, followed by a 30 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
              • Drain the beans and reserve the liquid. Return the beans to the pot. Pour about ½ cup of reserved liquid in with the beans. Use a hand held blender or potato masher, blend/smash until smooth or to your liking. If the refried beans are too thick add more reserved liquid.

              Serve as a dip or side dish. Enjoy!

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                Instant Pot Wonton Soup

                Instant Pot Wonton soup is full of rich broth, tantalizing seasonings and meaty morsels that burst with heavenly sensations. The trick to a good wonton soup is being very careful folding the wonton itself. I grew up making these, this my preferred method. It works, is easy to do and produces a constant result. If you are making a lot, call in the troops and show them this video… my family loves to stand around our kitchen island talking and making these. When everyone pitches in to the meal, it just tastes that much better.

                Watch the video and follow the instructions below to be on your way to having this wonderful Wonton soup at the ready. Like and share this or any of the videos you may ind interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Please leave a comment and let us know if your family enjoyed it this or any of my recipes. Thanks and return again soon, as I am steadily pushing to find ways to showcase food that meets a standard of quality, that you can trust every time for your meal planning.

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                Ingredients

                Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid. Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

                Place all the meat wonton mixtures in a bowl and mix well.

                Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.

                Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).

                Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used.

                The recipe should yield ~35-40 wontons.

                Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. 

                Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

                Garnish with chopped green onions. Serve & enjoy!

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                Instant Pot Wonton Soup

                Quick and easy Instant Pot Wonton Soup that is perfect every time.
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                Prep Time 10 minutes
                Cook Time 20 minutes
                Total Time 30 minutes
                Course Main Course, Soup
                Cuisine Asian, Chinese
                Servings 6
                Calories

                Equipment

                • Pressure Cooker / Instant Pot

                Ingredients
                  

                Broth

                • 8 cups unsalted chicken stock/broth
                • 1 tbsp shaoxing cooking wine substitute with dry sherry
                • 2 tsp sesame oil
                • ½ tsp salt
                • ½ tsp white pepper
                • 2 green onion
                • 1 ½" ginger

                Meat Mixture

                • 1 lb ground pork
                • 1 tbsp ginger grated
                • 2 garlic cloves grated
                • 2 green onion finely chopped
                • 2 tbsp soy sauce
                • 2 tbsp shaoxing wine substitute with dry sherry
                • 2 tbsp sesame oil
                • 1 tsp granulated sugar
                • ½ tsp salt
                • ½ tsp white pepper

                35-40 Wonton wrappers

                Garnish with chopped green onions

                Instructions
                 

                Broth

                • Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid.
                • Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

                Wontons

                • Place all the meat wonton mixtures in a bowl and mix well.
                • Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper. Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton). Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used. The recipe should yield ~35-40 wontons.

                Cooking the wontons

                • Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

                Garnish with chopped green onions. Serve & enjoy!

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