Category: Instant Pot

Instant Pot Mashed Sweet Potatoes

Sweet soft potatoes full of warm delicious flavors are a rewarding dessert style side dish that is a perfect partner for a variety of main courses. Instant Pot Mashed Sweet Potatoes is a time saver that is easy to make and is guaranteed to hit the sweet tooth on the way down. Simply use your pressure cooker feature (following the suggested cook times) and mash the potatoes. The creamy rich buttery buttery flavors partner perfectly with the natural sweetness of the potato and are brought to table ready perfection by adding the appropriate amount of a gently delicious cinnamon flavor. The buttery cinnamon laced aromas permeating from the cooking area will stimulate the senses in a way that will unintentionally create lasting memories of what it means to have an eatfoodlicious experience. 

Watch the video and follow the simple instructions below to have this comforting side dish ready to sweeten up your next sit down feeding extravaganza. Feel free to like and share this or any of the recipes you may find interesting from the growing catalog of selections. Be sure to hit the subscribe button to stay up to date on the latest easy to follow tutorial and taste tested suggested presentations. Leave a comment and let me know your thoughts as I always appreciate an honest perspective. Thanks for stopping by and see you again soon!

Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

Place sweet potato cubes and water the instant pot.

Place the lid on. Pressure cook on high for 10 minutes, followed by a quick release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 

Drain potatoes and place in a bowl. Pour milk, salt, cinnamon and butter in the bowl.

Using a potato masher, smash until smooth.

Garnish with butter or ground cinnamon. Serve & enjoy!

Recent Posts

Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Instant Pot Mashed Sweet Potatoes

Simply use the Instant Pot and mash the sweet potatoes, then add creamy rich buttery cinnamon flavors by following this easy recipe.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish, Snack
Cuisine American
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 3 lbs sweet potatoes peeled & cut into 1" cubes
  • 1 cup water
  • ½ cup warm milk
  • 2 tbsp butter
  • ½ tsp ground cinnamon
  • ½ tsp salt

Instructions
 

  • Place sweet potato cubes and water the instant pot.
  • Place the lid on. Pressure cook on high for 10 minutes, followed by a quick release . Follow the manufacture instructions for releasing the pressure.Remove the lid. 
  • Drain potatoes and place in a bowl. Pour milk, salt, cinnamon and butter in the bowl. Using a potato masher, smash until smooth.

Garnish with butter or ground cinnamon. Serve & enjoy!

    Video

    Keyword easy mashed sweet potatoes recipe, instant pot mashed sweet potatoes, kid friendly recipe, pressure cook mashed sweet potatoes recipe
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    More Instant Pot Recipes

    More Side Dishes

    EatFoodlicious1 Comment

    Instant Pot Chicken Pot Pie Soup

    Instant Pot Chicken Pot Pie soup is delicious when served hot and fresh from the pressure cooker. Peas and carrots sharing a bowl with tender chicken and moist potatoes swimming in creamy filling broth flavored soup creates a harmony of flavors that will satisfy any appetite. We have had this recipe multiple times, as it goes fast when you have a house full of hungry people to feed. 

    This soup keeps well when refrigerated. It is simple to reheat, just pop the top on the Instant Pot and warm it back up. Serve with toasted French bread, biscuits or dinner rolls to complete the eatfoodlicious meal experience. Like and share this or any of my recipes from the catalogue of daily recipes. Don’t forget to hit the subscribe button to stay up to date on my latest publications. As always, leave a comment to let me know what you think about this Instant Pot chicken pot pie delicious soup recipe.  

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Set cooker to saute-high. Add olive oil, celery, onion, garlic, salt, pepper and thyme to the cooker. Cook for 2-3 minutes or until fragrant.

    Add carrots, potatoes, cooked chicken, broth and mix/stir.

    Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 

    Add peas, butter and heavy whipping cream.

    In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water. Pour the mixture in the cooker. Let simmer for ~8 minutes or to desired consistency.

    Season with salt & pepper to taste.

    Serve with biscuits. Enjoy!

    Recent Posts

    Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Instant Pot Chicken Pot Pie Soup

    Tender chicken and moist potatoes swimming in creamy filling broth flavored soup creates a harmony of flavors that will satisfy any appetite.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 11 minutes
    Total Time 21 minutes
    Course Main Course, Soup
    Cuisine American
    Servings 5
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 2 ½ cups cooked chicken chopped
    • 4 cups unsalted or low-sodium chicken broth/stock
    • 1 cup peas
    • ¼ cup heavy whipping cream
    • 2 tbsp butter
    • 1 tbsp olive oil
    • 1 tsp fresh thyme leaves
    • 1 tsp salt
    • ½ tsp black pepper
    • 1 lb yukon gold potatoes peeled & chopped
    • 2 carrots peeled & chopped
    • 2 celery stem chopped
    • 4 garlic cloves minced
    • 1 onion chopped

    Cornstarch Mixture

    • 1 tbsp cornstarch
    • 2 tbsp cold water

    Instructions
     

    • Set cooker to saute-high. Add olive oil, celery, onion, garlic, salt, pepper and thyme to the cooker. Cook for 2-3 minutes or until fragrant. Add carrots, potatoes, cooked chicken, broth and mix/stir.
    • Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
    • Add peas, butter and heavy whipping cream.
    • In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water. Pour the mixture in the cooker. Let simmer for ~8 minutes or to desired consistency. Season with salt & pepper to taste.

    Serve with biscuits. Enjoy!

      Video

      Keyword chicken pot pie soup recipe, instant pot chicken pot pie soup, pressure cook chicken pot pie soup recipe
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Instant Pot Recipes

      EatFoodliciousLeave a comment

      Instant Pot Cranberry Juice

      Decorate the refreshment tray during your next family gathering with this deliciously refreshing cranberry juice. The red-color will stimulate the optical receptors as the pleasing scent makes everyones mouth water with anticipation. Garnish with a lemon or orange slice to enhance the drink’s presentation to a sophisticated looking beverage. The kids will not hesitate to drain the glass once they get their first taste as the juice is laced with natural sweetness. This recipe uses the perfect balance of honey (buy local if you can find it) and fresh squeezed lemon juice. I had to make this recipe twice as my family drank it all shortly after the first batch was made. The second batch didn’t last much longer but, I ran out of cranberries so that ended the cycle. 

      Once the kids have had there serving you may find it rewarding and interesting to include a jigger of your favorite libation in your cup when no-one is looking.  If you like the occasional cosmopolitan you will appreciate the flavor profile this juice serves as a fresh made mixer for a fabulous cranberry cocktail. Feel free to share this easy to follow recipe or any of the meal suggestions you find interesting from my growing catalogue. Don’t forget to hit the like button and please subscribe if you want to receive real time updates for my on going eatfoodlicious publications. Thanks and hope to see you again soon.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      Recent Posts

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Instant Pot Cranberry Juice

      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 8 minutes
      Total Time 13 minutes
      Course Brunch
      Cuisine American
      Servings 8
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 2 cups fresh cranberries
      • 8 cups filtered water
      • ⅓ cup honey +/- to taste
      • 1 tbsp lemon juice

      Instructions
       

      • Add cranberries, lemon juice, water (hot or boiling).
      • Place the lid on. Pressure cook on high for 8 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid. 
      • Place cranberries in a strainer/mesh. Press to release the cranberries flavor/juice. Discard the chunks of mashed cranberries. Add honey and mix.

      Serve warm or cold. Place juice in an airtight container and refrigerate for up to 2 weeks.

        Video

        Keyword best cranberry juice recipe, easy cranberry juice recipe, instant pot cranberry juice, pressure cook cranberry juice
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        More Instant Pot Recipes

        EatFoodliciousLeave a comment

        Instant Pot Weight Loss Cabbage Soup

        Instant Pot weight loss cabbage soup is tasty and deceptively satisfying. A bowl of this hot soup is a fantastic meal replacement for lunches to help trim back on the waistline that we earn through our food adventures. My husband ate this for several weeks as a rotating lunch serving and lost 20 lbs just like that. This soup will fill the hunger without adding to the calorie count. Best part is the dump and go recipe that makes it even more rewarding to add this to the menu. This soup is great as a sidestep or a main course depending on your weight loss goals. I personally like to eat cabbage and love finding ways to work it into my meals as often as practically allowed. 

        If you are like me and are trying to loose a little weight ahead of the upcoming holidays, then I highly recommend giving this fantastically delicious recipe due consideration.  Watch the short video and follow the brief instructions below to have a soup that is great tasting and good for you at the same time. My teenagers love this as a side soup while my husband and I enjoy it as a main lunch substitute. Be sure to hit the like button or leave a comment to let me know if you enjoyed this or any of my recipes from the growing catalogue of meal suggestions. Hit the subscribe button to stay up to date on the latest eatfoodlicious meal suggestions and share in the adventure.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Place all the ingredients in the cooker.

        Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid.

        Discard bay leaves and stir. Season with salt & pepper to taste.

        Serve and enjoy!

        Recent Posts

        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Instant Pot Weight Loss Cabbage Soup

        Weight loss cabbage soup is tasty and deceptively satisfying. A bowl of this hot soup is a fantastic meal replacement for lunches or supper to help trim back on the waistline.
        5 from 1 vote
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 10 minutes
        Total Time 20 minutes
        Course Soup
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 6 cups chopped cabbage about ½ a head of cabbage
        • 1 ½ cups chopped carrots 3 large
        • 1 ½ cups chopped celery 3 stems
        • 4 cups unsalted or low-sodium vegetable broth
        • 2 cups water
        • 28 oz diced tomatoes with juice
        • 2 tbsp tomato paste
        • 2 tsp Italian seasoning
        • 1 tsp salt
        • 1 tsp black pepper
        • 1 onion chopped
        • 4 garlic cloves minced
        • 4 dried bay leaves

        Instructions
         

        • Place all the ingredients in the cooker.
        • Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid.
        • Discard bay leaves and stir. Season with salt & pepper to taste.

        Serve and enjoy!

          Video

          Keyword easy cabbage soup recipe, instant pot weight loss cabbage soup, weight loss cabbage soup
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Instant Pot Recipes

          EatFoodlicious1 Comment

          Instant Pot Italian Beef

          I first discovered Italian beef on a trip through Chicago some time back. The local restaurants in that area have worked over the years to perfect one of the best sandwiches I have ever had. I have then since transitioned into developing my own recipes inspired by the types of food I most enjoy. This recipe falls into that category. I have tried multiple times to recreate the experience my family enjoyed while touring the Windy City. I am happy to share the results of my home experiments with you in the hopes that you find this sandwich as delicious as we do. Lightly toasted bun covered in melted butter, tender succulent meat and savory giardiniera is an excellent sandwich that will be devoured rapidly once the first bite is taken. I love to dip this sandwich in the sauce and eat it without making a huge mess, but my family often elects to put the sauce over the meat in what looks to be as much fun to eat as it is to make (have plenty of napkins at the ready). Whichever way you decide to enjoy this heavenly experience it will be worth every last bite.

          Watch the video and follow the instructions below to have a deliciously comforting sandwich in your meal rotation. Like and share this or any of the recipes from my growing catalogue of meal suggestions. Leave a comment and don’t forget to hit the subscribe button to stay connected with the latest eatfoodlicious adventures.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          Place beef chucks, onion, garlic, salt, black pepper, red pepper flakes, Worcestershire sauce, oregano, basil, and broth in the cooker, then mix.

          Place the lid on. Pressure cook on high for 60 minutes, followed by a natural release (approx. 30 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid.

          Remove the beef and place in a bowl.

          Use two forks to shred the beef.

          Remove half of the liquid from the cooker.

          Return the shredded beef to the cooker (this will keep the meat moist and juicy until ready to eat).

          In a large sauce pan: Warm the reserved liquid to a medium heat. In a small bowl: combine cornstarch and cold water. Stir until the cornstarch has fully dissolved then add it to the sauce pan. Stir and simmer until thickens. Season with salt and pepper to taste.

          Split the hoagie bun and spread/smear softened butter on the inside. Using a skillet or non-stick pan bring heat to medium high. Place the hoagie butter side down and toast until lightly golden.

          Place generous amounts of wet shredded meat on the toasted hoagie.

          Top with giardiniera.

          Two ways to eat this sandwich: pour the gravy over the meat & giarginiera (good but messy) or dip the sandwich in the gravy (my preferred method). Serve & enjoy!

          Recent Posts

          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Instant Pot Italian Beef

          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 1 hour
          Total Time 1 hour 10 minutes
          Course Main Course
          Cuisine American, Italian
          Servings 6
          Calories

          Equipment

          • Instant Pot

          Ingredients
            

          • 3 lbs beef chuck roast cut into 2" x 2" cubes
          • 3 cups unsalted or low-sodium beef broth/stock
          • 1 tbsp Worcestershire sauce
          • 2 tsp black pepper
          • 1 tsp salt
          • 1 tsp dried oregano
          • 1 tsp dried basil
          • ½ tsp red pepper flakes
          • 1 onion chopped
          • 4 garlic cloves minced

          Cornstarch Mixture

          • 2 tbsp cornstarch
          • 3 tbsp cold water

          Serve

          • 6 hoagie rolls
          • giardiniera (mild or spicy)
          • softened butter

          Instructions
           

          • Place beef chucks, onion, garlic, salt, black pepper, red pepper flakes, Worcestershire sauce, oregano, basil, and broth in the cooker, then mix.
          • Place the lid on. Pressure cook on high for 60 minutes, followed by a natural release (approx. 30 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid.
          • Remove the beef and place in a bowl. Use two forks to shred the beef. Remove half of the liquid from the cooker. Return the shredded beef to the cooker (this will keep the meat moist and juicy until ready to eat).
          • In a large sauce pan: Warm the reserved liquid to a medium heat. In a small bowl: combine cornstarch and cold water. Stir until the cornstarch has fully dissolved then add it to the sauce pan. Stir and simmer until thickens. Season with salt and pepper to taste.

          Serve

          • Split the hoagie bun and spread/smear softened butter on the inside. Using a skillet or non-stick pan bring heat to medium high. Place the hoagie butter side down and toast until lightly golden.
          • Place generous amounts of wet shredded meat on the toasted hoagie, top with giardiniera.
          • Two ways to eat this sandwich: pour the gravy over the meat & giarginiera (good but messy) or dip the sandwich in the gravy (my preferred method). Serve & enjoy!

          Video

          Keyword best italian beef recipe, easy italian beef recipe, instant pot italian beef, pressure cook italian beef recipe
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Instant Pot Recipes

          EatFoodlicious1 Comment

          Instant Pot Beef Stew

          Gentle whispers of stewed to perfection beef and vegetables echo through the home like the memories of seasons past as you place your cold hands around a warm bowl of this American classic. Tender chunks of fresh braised beef, suspended in gravy like soup, patiently await your taste as you carefully chew through hot chunks of filling potatoes being careful not to burn your tongue. I love to enjoy a meal like this with subtle seasonal music playing softly in the background as my family quitely slurps through the contents of their bowls. Family traditions are easily established on the foundation of good food accompanied with a relaxing atmosphere. Fresh ingredients are key to the success of this dish as the bay leaves provide a soft note of enhancement to the profile of this well structured bowl of stew.

          This is another fine example of how the pressure cooking feature of the Instant Pot locks in flavors that would take hours to release over a stove top. Watch the video then follow the instructions below to have this robust stew ready to serve with your favorite cornbread, fresh bread or cracker.  Like and share this or any of the recipes you find interesting from my growing catalogue of daily suggestions. Leave a comment and let us know what you may do differently with your Beef Stew. Remember to hit the subscribe button to stay up to date on my latest meal suggestions that meet the eatfoodlicious criteria for taste and affordability. Stay warm out there and thanks for being a part of our shared food adventures.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a large bowl: place beef, salt, pepper and mix.

          Set cooker to saute-high and add olive oil. Place half of the beef in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the beef and set aside. Repeat this step with the other half of beef. Then deglaze the cooker with 2 tbsp of water as you scrape the bottom of the cooker to remove bits. Remove the beef and set aside.

          Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds.

          Then add carrots, potatoes, seared beef & Italian seasoning.

          Add beef broth, Worcestershire sauce and mix. Place bay leaves on top.

          Place the lid on. Pressure cook on high for 30 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves.

          In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

          Serve & enjoy!

          Recent Posts

          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Instant Pot Beef Stew

          Robust beef stew ready to serve with your favorite cornbread, fresh bread or cracker.
          5 from 2 votes
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 30 minutes
          Total Time 45 minutes
          Course Main Course, Soup
          Cuisine American
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 2 lbs beef chuck roast cut into 1 ½" x 1 ½" cubes
          • 2 lbs yukon gold potatoes peeled & cut into 1 ½" cubes
          • 1 lb carrots peeled & cut into 1" long
          • 3 cups unsalted or low sodium beef broth/stock
          • 4 tbsp tomato paste
          • 2 tbsp worcestershire sauce
          • 2 tbsp olive oil
          • 2 tbsp water
          • 2 tsp Italian seasoning
          • 1 tsp salt
          • 1 tsp black pepper
          • 1 large onion chopped
          • 5 garlic cloves minced
          • 4 dried bay leaves

          Cornstarch Mixture

          • 2 tbsp cornstarch
          • 4 tbsp cold water

          Instructions
           

          • In a large bowl: place beef, salt, pepper and mix.
          • Set cooker to saute-high and add olive oil. Place half of the beef in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the beef and set aside. Repeat this step with the other half of beef. Then deglaze the cooker with 2 tbsp of water as you scrape the bottom of the cooker to remove bits. Remove the beef and set aside.
          • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Then add carrots, potatoes, seared beef, Italian seasoning, beef broth, Worcestershire sauce and mix. Place bay leaves on top.
          • Place the lid on. Pressure cook on high for 30 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure.Remove the lid. Discard the bay leaves.
          • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved.
          • Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

          Serve & enjoy!

            Video

            Keyword best instant pot beef stew recipe, easy instant pot beef stew recipe, instant pot beef stew, pressure cook stew recipe, quick beef stew recipe
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            More Instant Pot Recipes

            EatFoodlicious6 Comments