Category: Instant Pot

Instant Pot Cabbage Soup with Beef

Cabbage with beef soup is a delicious comfort food that is so easy to make you will be asking your kids to cook dinner. The pressure infused ingredients are filled with traces of beef broth and diced tomatoes as they create a flavor profile that ends on the gentle notes of bay leaves. If you are pressed for time or just don’t feel it today, I suggest you fix you and your family a well deserved bowl of something that will fight away the hunger after the first bite. Fight off the cold with a hot bowl of fresh cabbage soup that is filled with delicious chunks of beef. 

The Instant Pot delivers another easy to make no mess comfort food with little prep time and clean up. Watch the video and follow the instructions below and be rewarded with the sounds of slurping as you watch the family devour a well prepared meal. Like and share this or any of the items from my growing catalogue of recipes. Don’t forget to hit the subscribe button to stay up to date on new publications for your next eatfoodlicious adventure.   

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Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink. Optional: transfer the meat to a strainer and drain the grease. 

Add chopped onions and cook for 1-2 minutes or until onions become translucent. Add garlic and cook for 30 seconds or until fragrant.

Add tomato paste.

Add carrots, celery, salt, pepper, Italian seasoning.

Add beef broth, bay leaves and diced tomatoes. Note: tomatoes should be on top do not stir them, yet.

Place the lid on. Pressure cook on high for 10 minutes with a 10 minute natural release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and discard the bay leaves.

Stir the soup. Season with salt and pepper to taste.  Serve & enjoy!

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Instant Pot Cabbage Soup with Beef

Fight off the cold with a hot bowl of fresh cabbage soup that is filled with delicious beef. 
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 1 lb ground beef/chuck
  • 4 cups cabbage chopped
  • 4 cups unsalted or low-sodium beef broth/stock
  • 28 oz diced tomatoes with juice
  • 4 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 garlic cloves minced
  • 1 onion chopped
  • 2 medium carrots chopped
  • 2 celery stem chopped
  • 3 bay leaves

Instructions
 

  • Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink. Optional: transfer the meat to a strainer and drain the grease. 
  • Add chopped onions and cook for 1-2 minutes or until onions become translucent. Add garlic and cook for 30 seconds or until fragrant. Add cabbage, carrots, celery, salt, pepper, Italian seasoning, tomato paste, beef broth, bay leaves and diced tomatoes. Note: tomatoes should be on top do not stir them, yet.
  • Place the lid on. Pressure cook on high for 10 minutes with a 10 minute natural release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and discard the bay leaves. Stir the soup. Season with salt and pepper to taste.  

Serve and enjoy!

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    Instant Pot Pasta e Fagioli

    Stewed to perfection beef and vegetables swimming in deliciously rich beef stock infused tomato sauce partner exquisitely with tender pasta bites. The instant pot pressure cooking feature once again provides a time saving cook any where filling soup that is great as a main entree or perfect as a side. The eat notes of the stewed vegetables chase through the broth to excite your taste sensations as the meat and past bring filling comfort to your tummy. This dish is perfect for a Sunday meal prep that will last all week for easy to heat up lunch or dinner. One of my preferred things to order as a side soup at an Italian restaurant I am so pleased to be making this soup from the comfort of my own home with out having to pay the going out on the town prices for a quality meal experience. The clean up in the kitchen after meal prep is a breeze and the reward is well worth the effort. Top with thinly shredded cheese and finely chopped parsley to have this soup dressed to impress. After you make this dish, the next time someone orders it at your local favorite Italian chain you will smile inside knowing, not only is yours better, but what they pay for a bowl you can eat on all week with fresh made preservative free ingredients.

    Watch the video, follow the instructions below and be on your way to having this fancy little soup in your home today. The flavor profile that is pressure cooked into the ingredients transforms common items into mouthwatering satisfaction served in an aromatic warm bowl of comfort the entire family will enjoy. Like and share this or any of the recipes from my growing catalogue you find interesting. Please feel free to leave a comment to let me know what you think about this recipe or if you just want to talk about food. Talking about and planning meals is my absolutely favorite pass time. Thanks for stoping by and follow on this or any other platform you prefer to stay connected to the ever evolving art of eatfoodlicious.

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    Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.

    Add chopped onions, chopped celery, chopped carrots & garlic.

    Add salt, pepper, Italian seasoning, red pepper flakes and mix. Cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 

    Add broth, pasta and mix well.

    Add red kidney beans, great northern beans, diced tomato (with juice) and tomato sauce. Do Not Stir.

    Place the lid on. Pressure cook on high for 3 minutes and natural release for 10 minutes (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well. 

    Transfer to a bowl.

    Serve with fresh chopped parsley, shredded parmesan cheese and bread.

    Enjoy!

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    Instant Pot Pasta e Fagioli

    The flavor profile that is pressure cooked into the ingredients transforms common items into mouthwatering satisfaction served in an aromatic warm bowl of comfort the entire family will enjoy. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer, Soup
    Cuisine Italian
    Servings 6
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 1 lb ground beef
    • 4 cups low-sodium or no-salt beef broth about 32 oz
    • 1 cup carrots finely chopped
    • 1 cup celery finely chopped
    • 1 cup ditalini pasta
    • 15 oz red kidney beans drained & rinsed
    • 15 oz great northern beans drained & rinsed
    • 15 oz chopped/diced tomato with juice
    • 15 oz tomato sauce
    • 1 tbsp Italian seasoning
    • 1 tsp salt
    • 1 tsp pepper
    • ½ tsp red pepper flakes
    • 4 garlic cloves minced
    • 1 medium size onion chopped
    • season with salt & pepper

    Instructions
     

    • Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
    • Add chopped onions, chopped celery, chopped carrots, garlic, salt, pepper, Italian seasoning, red pepper flakes and mix. Cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 
    • Add broth, pasta and mix well. Add red kidney beans, great northern beans, diced tomato (with juice) and tomato sauce. Do Not Stir.
    • Place the lid on. Pressure cook on high for 3 minutes and natural release for 8 minutes (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well. 

    Serve with fresh chopped parsley, shredded parmesan cheese and bread. Enjoy!

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      Instant Pot Crack Chicken

      Creamy smooth rich sensations coated in buttery satisfaction, Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. Crispy chunks of bacon embedded throughout awaken your senses dancing on the vapor trails of fresh green onions. Kid friendly and ever so easy to make this addictive recipe will not last long once it is introduced as food for the masses.

      Watch the video then follow the instructions below to see how simple this dish is to create. Like or share this or any of th suggestions you find while browsing through my growing catalogue of eatfoodlicious meal inspirations.

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      Crack Chicken Dip

      Crack Chicken Sandwiches

      Ingredients

      Set cooker to saute-high. Place the chopped bacon in the cooker.

      Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease).

      Remove bacon grease from the cooker (save or discard).

      Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.

      Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.

      Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker.

      Add shredded cheese and mix until the cheese has completely melted.

      Add cooked bacon and mix.

      Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking.

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      Instant Pot ‘Crack’ Chicken

      Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. 
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      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes
      Course Appetizer, Main Course, Snack
      Cuisine American
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 2 lbs chicken breasts boneless & skinless
      • 1 cup cheddar cheese shredded
      • ½ cup water
      • 2 tbsp ranch seasoning about 1 packet (1 oz)
      • 8 oz cream cheese room temperature
      • 7-8 bacon chopped
      • 2 green onions chopped

      Instructions
       

      • Set cooker to saute-high. Place the chopped bacon in the cooker. Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease). Remove bacon grease from the cooker (save or discard). Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.
      • Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.
      • Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker. Add shredded cheese and mix until the cheese has completely melted. Add cooked bacon and mix. Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking. Garnish with chopped green onions and more bacon bites.

      Serve as a dip or sandwich. Enjoy!

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        Instant Pot Mushroom Pasta

        Rich tasting zest covered fresh parmesan cheese smothering succulent noodles in an easy to follow recipe that is fun to make. The anticipation of the combination of flavors during the preparation of a delicious meal like this is one of my favorite parts of the cooking process. My favorite thing to do is to drink in the pleasant aromas and appreciate the complex flavor profile of a well prepared meal. Mushroom slivers gently providing earth tones in a sophisticated harmony of sensations as the zest of lemon tantalizes the taste while the crisp notes of fresh parmesan finish out the experience with whispers of fruity and nutty expressions that beg for a glass of white wine.  I recommend this for a nice mid day lunch with the vino optional but highly recommended. 

        Watch this visually delicious video for a short demonstration of just how easy the instructions below are to follow. Also take a look at the suggested presentation for your consideration, in the event you are planning something that requires a bit of dress up. Like or share this or any of the recipes from my growing catalogue. Working everyday to provide meal suggestions that meet the eatfoodlicious criteria and hope you decide to follow or subscribe. This recipe demonstrates how user friendly the IP is at making vegetable broth infused noodles, that taste so delicious, you may never prepare pasta noodles with out the pressure cooker again.

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        Ingredients

        Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.

        Add mushrooms and cook for 5-6 minutes or until brown/caramelized.

        Season with salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.

        Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]

        Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.

        Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).

        Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined.

        Add cooked mushrooms & parsley.

        Mix well

        Transfer a balnanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

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        Instant Pot Mushroom Pasta

        Moist tender noodles and mushrooms provide an all natural sauce of flavor in this simply easy to follow recipe.
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        Prep Time 15 minutes
        Cook Time 10 minutes
        Total Time 25 minutes
        Course Main Course
        Cuisine Italian
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 lb spaghetti noodles
        • 1 lb mushrooms
        • 4 cups low-sodium vegetable broth
        • ½ cup freshly grated parmesan cheese
        • ½ cup heavy whipping cream
        • ¼ cup fresh parsley chopped
        • 4 tbsp (divided) butter
        • 2 tbsp olive oil
        • 2 tbsp lemon juice about half
        • ½ tsp lemon zest
        • ½ tsp salt
        • ½ tsp black pepper

        Instructions
         

        • Clean, remove the stem and slice the mushrooms.
        • Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.
        • Add mushrooms and cook for 5-6 minutes or until brown/caramelized. Add salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.
        • Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]
        • Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.
        • Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).
        • Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined. Add cooked mushrooms, parsley and mix.
        • Transfer a balanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

        Serve immediately and enjoy!

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          Instant Pot Chicken Rice with Potatoes

          Seal in the delicious flavor of sautéed marinated chicken with the IP pressure cooking feature while shortening the cook time of rice and potatoes to have a playable delicious meal in no time flat. The eggs yolks bursting with rich thick tastes of indulgence create a comforting rice and potatoes filler that marries well with the savory chicken bites. The IP is a universal cooking pan that holds in flavors and expedites cook times making it one of the most used appliances in the kitchen throughout the foodie community. This recipe meets the eat foodlicious criteria for taste and presentation while trending toward the convince we all love and look for when we are wanting to save our precious time for other weekend activities beyond cooking and cleaning.

          My family, including a couple of teenagers and a big guy, love for that comes in the ease of a one bowl serving. This Chicken Rice with Potatoes recipe holds the heat of the IP well and will stay deliciously warm for longer than the time they will likely spend in the serving bowl. Watch the video and follow the simple instructions below t be on your way to a comforting food lovers rich dream of fullness and taste. Like and share this or any of my recipes from my growing catalogue. Leave a comment if you want to talk food and I hope you visit the site again soon for another trusted meal tutorial complete with presentation suggestions.

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          Ingredients

          Peeled & cut into cubes.

          Trim the fat off the chicken thighs. Cut the chicken into ½” x ½” cubes

          In a medium size bowl: add combine chicken.

          Add soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered.

          Marinate for 10 minutes.

          Set to sauté high. Add oil and wait for 20 seconds. Saute/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw. Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button.

          Add potatoes, rice, broth, soy sauce and mix.

          Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Crack eggs into the IP, cover with the lid.

          Let slow cook for 7-8 minutes or until they are about over easy.

          Remove the lid and mix well. (see video for reference).

          Garnish with chopped green onions. Serve & enjoy!

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          Instant Pot Chicken Rice with Potatoes

          No ratings yet
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          Prep Time 15 minutes
          Cook Time 8 minutes
          Total Time 23 minutes
          Course Main Course
          Cuisine Asian, Chinese
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          Marinate

          • 1 lb skinless & boneless chicken thighs
          • 1 tbsp soy sauce
          • 1 tbsp dark soy sauce
          • 1 tbsp shaoxing cooking wine or dry sherry
          • 1 tsp cornstarch
          • ¼ tsp chinese five spice

          Rice & Potatoes

          • 2 cups rice rinsed & cleaned
          • 2 cups low- sodium chicken broth
          • ¼ cup water
          • 1 tbsp soy sauce
          • 1 lb potatoes peeled & cut into cubes
          • 3 large eggs
          • 2 tbsp canola, vegetable or peanut oil

          Instructions
           

          Marinate

          • Trim the fat off the chicken thighs. Cut the chicken into ½" x ½" cubes. In a medium size bowl: combine chicken, soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered. Marinate for 10 minutes.

          Pressure Cook

          • Set to sauté high. Add oil and wait for 20 seconds. Sauté/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw.
          • Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button. Add potatoes, rice, broth, soy sauce and mix.
          • Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
          • Crack eggs into the IP, cover with the lid, let slow cook for 7-8 minutes or until they are about over easy. Remove the lid and mix well. (see video for reference).

          Garnish with chopped green onions. Serve & enjoy!

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            Instant Pot Sausage Gravy

            Delicious, thick juicy sausage with homemade luscious southern style gravy are now available to you by simply following this method of preparation. This rich sausage laced indulgence goes great with anything homemade biscuits and is the perfect addition to any morning meal. The old fashioned aromas of sausage gravy from your grandmas kitchen will sing through the house like a symphony of well trained musicians playing from the heart to bring back memories of good times, full bellies and great flavors. 

            I took my homemade sausage-gravy recipe and tweaked it a bit to get it working from the Instant Pot. Watch the video, follow the instructions below and you will be able to create a gravy that is of a restaurant quality but is so simple, why not make it at home? Enjoy this eatfoodlicious experience at your convenience and with the satisfaction that you now have a great gravy recipe added to your homecoming menu. 

            If you live on the road or do not have a stove top available, you can make this sausage-gravy recipe on a countertop in a dorm or hotel with ease. Not having a stove top can limit the types of items that are available to enjoy as far as a good quality meal goes. Eating out may not always be an option, so why not learn a new recipe that will have you able to enjoy a homemade tasting good old fashioned sausage-gravy that goes great with poached eggs, toast, grits or you name it. I love using my instant pot sometimes just because the mess is less.  Like and share this or any of my recipes you find interesting. Don’t forget to leave a comment if you want to let me know your thoughts or if you just want to talk about food.

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            Add sausage to the cooker.

            Break the sausage into small bite size pieces.

            Cook for 5-8 minutes or until no longer pink.

            Add butter

            Wait until it has completely melted.

            Sprinkle 2 tbsp flour and mix until the meat absorbs all the flour. Repeat with the rest of the flour (~2 tbsp).

            Pour ½ cup of milk at a time into the flour mixture and stir constantly.

            Make sure to follow this step to prevent clumps forming in the gravy.

            Stir the gravy frequently as you cook for 8-10 minutes or until it thickens to your desired consistency. Season with salt and pepper to taste. (If the gravy gets to thick: quickly add another ½ cup milk and repeat this step as needed).

            Pour sausage gravy over warm biscuits and enjoy!

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            Instant Pot Sausage Gravy

            5 from 1 vote
            Print Recipe Pin Recipe
            Cook Time 20 minutes
            Total Time 20 minutes
            Course Breakfast
            Cuisine American
            Servings 6
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 1 lb breakfast sausage mild, regular or hot
            • 2 ½ cups milk preferably whole or low fat
            • 4 tbsp all-purpose flour
            • 4 tbsp butter
            • salt & pepper to taste

            Instructions
             

            • Set to sauté high.
            • Add sausage to the cooker. Break the sausage into small bite size pieces. Cook for 5-8 minutes or until no longer pink.
            • Add butter and wait until it has completely melted.
            • Sprinkle 2 tbsp flour and mix until the meat absorbs all the flour. Repeat with the rest of the flour (~2 tbsp).
            • Pour ½ cup of milk at a time into the flour mixture and stir constantly (make sure to follow this step to prevent clumps forming in the gravy).
            • Stir the gravy frequently as you cook for 8-10 minutes or until it thickens to your desired consistency. Season with salt and pepper to taste. (If the gravy gets to thick: quickly add another ½ cup milk and repeat this step as needed).

            Pour sausage gravy over warm biscuits and enjoy!

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