Category: Instant Pot

Instant Pot Creamy Beef Rotini

Waiting with anticipation as the creamy beef pasta is placed into a bowl in front of my hunger starved eyes. Patiently collecting the fresh sliced bread and looking forward to the first delicious bite. The spirals of pasta are infused with rich sweet cream and tomato sauce that makes the first bite burst with welcoming flavor. The green garnish provides a fresh note at the finish. Perfectly tender pasta smothered in tasty juicy beef bits, are so moist and tender that chewing them will open the mental doors to heaven at the table.

Fill your eat with a comforting pasta that features a quality sauce and partners excellently with wine and bread. Watch the video and you will almost be able to hear the sounds of the fork scooping a visually inviting bite. Follow the instructions below and have a kid friendly or sophisticated date night meal at the ready. Every hunger satisfying meal should be one that is worth the time to prepare and rewards with an eatfoodlicious experience. Please like and share if you find this or any of my recipes to be what you are looking for in your own food adventures. 

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Best served warm.

Ingredients

Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.

Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 

Add garlic and cook for 30 seconds or until fragrant.

Add salt, pepper, Italian seasoning, paprika,

Add pasta, water, heavy whipping cream and mix.

Add marinara sauce. Don’t stir/mix. Place the lid on. Pressure cook on high for 5 minutes and a quick release

Add shredded cheese and sour cream.

Stir and mix until cheese is fully melted.

Season with salt and pepper to taste. Place the lid on and wait for 3 minutes before serving.

Serve immediately & Enjoy!

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Instant Pot Creamy Beef Rotini

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 16 oz rotini pasta
  • 24 oz marinara sauce
  • 1 lb ground chuck or beef
  • 2 cups water
  • 1 cup heavy whipping cream
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • 4 garlic cloves minced
  • 1 onion chopped

Instructions
 

  • Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
  • Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. Add garlic and cook for 30 seconds or until fragrant.
  • Add pasta, salt, pepper, Italian seasoning, paprika, water, heavy whipping cream and mix. Add marinara sauce. Don't stir/mix.
  • Place the lid on. Pressure cook on high for 5 minutes and a quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well.
  • Add shredded cheese and sour cream. Stir and mix until cheese is fully melted. Season with salt and pepper to taste. Place the lid on and wait for 3 minutes before serving.

Serve immediately & Enjoy!

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    Instant Pot Chicken Fajitas Soup

    Chicken Fajita soup captures the flavors and aromas of traditional fajitas and places them in a bowl swimming with delicious peppers and onions. A very tasty side or serve with a loaf of your favorite bread and enjoy it as a main dish. The integrity of each ingredients flavor is maintained and provides a subtly different experience with each bite. Add a small amount of sour cream to create additional contrasts and develop smooth creamy textures and add to the available tastes. Dip fresh bread in the soup to attain the extra filler if you are working to satisfy the hunger within.

    This dish is simple and a fresh change to the menu. Every meal should have a featured item that is a bit different from the usual menu options and this soup will provide that with ease of preparation. Watch the video and follow the instructions below to have a chicken broth enhanced fajita infused bowl of delicious southwestern tender chicken and tasty vegetables.

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    Serve with your favorite toppings.

    Place chopped bell peppers to the cooker.

    Add chopped onions.

    Add diced tomatoes.

    Add garlic

    Add fajitas seasoning

    Add A.1. sauce

    lime juice, chicken broth in the cooker and mix well. Place chicken breast on top, no do not stir. Pressure cook on high for 15 minutes and natural release for 5 minutes. 

    Transfer the chicken breast to a plate/bowl and shred.

    Add black beans to the cooker and mix. Season with salt & pepper to taste.

    Return the shredded chicken and mix well.

    Serve with your favorite/preferred toppings (jalapeño, green onions, cheese, cilantro, sour cream, lime, chips, tortillas or rice).

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    Instant Pot Chicken Fajitas Soup

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    Prep Time 5 minutes
    Cook Time 15 minutes
    Natural Release 5 minutes
    Total Time 25 minutes
    Course Main Course, Soup
    Cuisine Hispanic
    Servings 5
    Calories

    Equipment

    • Pressure Cooker / Instant Pot (6QT or 8QT)

    Ingredients
      

    • 1 lb chicken breast
    • 2 cups low-sodium chicken broth preferably homemade chicken broth
    • ¼ cup A. 1. Sauce
    • 2 tbsp fajitas seasoning
    • 2 tbsp fresh lime juice
    • 15 oz black beans drained
    • 10 oz Rotel diced tomatoes and green chiles
    • 1 sweet onion chopped
    • 2 bell peppers red, orange or yellow chopped
    • 4 garlic minced
    • season with salt & pepper to taste

    Instructions
     

    • Place chopped bell peppers, minced garlic, chopped onions, diced tomatoes, fajitas seasoning, A.1. sauce, lime juice, chicken broth in the cooker and mix well.
    • Place chicken breast on top, no do not stir.
    • Place the lid on. Pressure cook on high for 15 minutes and natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid.
    • Transfer the chicken breast to a plate/bowl and shred.
    • Add black beans to the cooker and mix. Season with salt & pepper to taste.
    • Return the shredded chicken and mix well.

    Serve with your favorite/preferred toppings (jalapeño, green onions, cheese, cilantro, sour cream, lime, chips, tortillas or rice).

      Enjoy!

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        Instant Pot Corned Beef & Cabbage

        Put this gorgeous piece of meat on a serving tray with tender leaves of cabbage, sweet soft carrots and perfectly cooked potatoes for your next family & friends welcome to the table feast. This corned beef is so tender you will be able to cut it with a plastic fork. The savory meat captures the essence of its packaged marinade and blends it perfectly in a stew of good old fashioned comfort food. Have this meal with a cold beer and experience the traces of a growing tradition for those of us that love to cross into other cultures food experiences. Place some of the horseradish inspired cream on the side as a dip to give a tangy rich finish to a quality meal.

        With the video and follow the instructions below for a reliable and consistent recipe that will have your table covered with fantastic food everyone will enjoy. This recipe does not take short cuts by loading the dish with sweetness to hide the true flavor of the tender brisket. Like and share if you enjoy this or any of my recipes from my growing catalogue that is updated daily.

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        Serve with creamy horseradish sauce.

        Place onion, garlic, spice seasoning (that came with the corned beef), corned beef and broth into the cooker.

        Pressure cook on high for 90 minutes and natural release for 15 minutes. 

        Remove the corned beef, place it on a plate and cover/tent with aluminum foil until ready the eat.

        The last 15 minutes before removing the lid: Clean and cut the potatoes into quarters. Chop the carrots top and tips off then peel and slice into halves crosswise. Remove the cabbage core/stem and cut into 4 wedges. Discarded the core.

        In this order: place potatoes, carrots and cabbage on top in the cooker.

        Pressure cook on high for 5 minutes and natural release for 5 minutes. Remove the cabbage, potatoes and carrots from the cooker.

        In a small bowl, combine all the sauce ingredients together and mix. Season with salt & pepper to taste. Set aside until ready to eat.

        When ready to eat, slice meat across the grain.

        Transfer to a platter.

        Serve & Enjoy!

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        Instant Pot Corned Beef & Cabbage

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        Prep Time 10 minutes
        Cook Time 1 hour 30 minutes
        Natural Release 15 minutes
        Total Time 1 hour 55 minutes
        Course Main Course
        Cuisine American, Irish
        Servings 5
        Calories

        Equipment

        • Pressure Cooker/Instant Pot (6qt or 8 qt)

        Ingredients
          

        • 3 lbs corned beef brisket with spice packet low sodium
        • 1 lb yukon gold potatoes
        • 1 lb carrots
        • 4 cups unsalted beef broth or water
        • 1 sweet onion
        • 5 garlic sliced
        • 1 cabbage medium size

        Creamy Horseradish Sauce

        • ½ cup sour cream
        • 2 tbsp prepared horseradish +/- adjust to your liking
        • 2 tsp dijon mustard
        • ½ tsp Worcestershire sauce
        • salt & pepper to taste

        Instructions
         

        • Clean, rinse and pat the corned beef dry with papper towel. Set aside. Remove the the onion outer dry layer and cut into quarters. Place onion, garlic, spice seasoning (that came with the corned beef), corned beef and broth into the cooker.
        • Place the lid on. Pressure cook on high for 90 minutes and natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid.
          Note: cook on high for 30 minutes per-pound and natural release for 15 minutes.
          The last 15 minutes before removing the lid: Clean and cut the potatoes into quarters. Chop the carrots top and tips off then peel and slice into halves crosswise. Remove the cabbage core/stem and cut into 4 wedges. Discarded the core.
        • Remove the corned beef, place it on a plate and cover/tent with aluminum foil until ready the eat. Remove the onions and garlic. In this order: place potatoes, carrots and cabbage on top in the cooker.
        • Place the lid on. Pressure cook on high for 5 minutes and natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid and press the cancel button. Remove the cabbage, potatoes and carrots from the cooker. When ready to eat, slice meat across the grain.

        Creamy Horseradish Sauce

        • In a small bowl, combine all the sauce ingredients together and mix. Season with salt & pepper to taste. Set aside until ready to eat.

        Serve & Enjoy!

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          Insant Pot Chicken Marsala

          Pleasing to the eyes and nose this Chicken Marsala sits on a bed of pasta and has a creamy rich and slightly zesty gravy drizzled excessively over the entire entree. So tender and easy to cut, forks filled with bites of juicy meat and twists of pasta will be systematically removing the contents of every plate at the table. Enjoy this dish on an evening when you feel like treating yourself to something familiar but worth every bite to try again. The creamy gravy establishes the framework for a delicious meal and has the potential to be cleaned from the plate with your favorite roll or French bread.

          Watch this lovely video and follow the instructions below to bring this dish to a table near you. Each and every meal should be planned with the intent of providing the diner with promising temptation and leaving them with comforting satisfaction and this entree meets that EatFoodlicious criteria with rich mushroom gravy to spare.

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          Serve with pasta, rice, salad or vegetables.

          Ingredients

          Clean and pat dry the chicken with a paper towel.

          Slice the chicken in half lengthwise. Set aside.

          In a shallow dish: place all the flour mixture ingredients together and mix. Coat each side of the chicken breast with the flour mixture (slowly shake off the extra flour) and set aside.

          Set the sauté to high. Add oilve oil and butter. Wait until the until the butter has almost completely melted. Place the chicken in the cooker and cook 3 minutes per-side or until golden brown. Remove the chicken and set aside.

          You’ll have to do this in batches until all the chicken breasts are done.

          Add chopped shallots

          Add sliced mushrooms and cook for 3-4 minutes.

          Pour the marsala cooking wine and scrape (deglaze) the bottom of the cooker with wooden spoon.

          Add chicken broth, dried thyme and mix.

          Return the chicken to the cooker. Pressure cook on high for 5 minutes and natural release for 5 minutes.

          Remove the chicken and set aside.

          Add heavy whipping cream, cornstarch mixture (1 tbsp cornstarch + 2 tbsp water) and mix.

          Return the chicken to the cooker. Make sure all the chicken submerges in the sauce. Let simmer for 3-5 minutes or until the sauce thickens to your desired consistency.

          Best with pasta, rice, salad or vegetables. Serve & enjoy!

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          Instant Pot Chicken Marsala

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          Servings 4
          Calories

          Ingredients
            

          • 2 lbs chicken breast large
          • 8 oz mushrooms sliced
          • ½ cup low- sodium chicken broth
          • ½ cup marsala cooking wine
          • ½ cup heavy wihpping cream
          • 2 tbsp unsalted butter
          • 2 tbsp olive oil
          • ½ tsp dried thyme
          • 3 garlic cloves minced
          • 1 medium shallot minced
          • salt & pepper to taste

          Flour mixture

          • ½ tsp salt
          • ½ tsp pepper
          • ½ tsp onion powder
          • ½ tsp garlic powder
          • ¼ cup flour

          Cornstarch Mixture

          • 1 tbsp cornstarch
          • 2 tbsp water

          Instructions
           

          • Clean and pat dry the chicken with a paper towel. Slice the chicken in half lengthwise. Set aside.
          • In a shallow dish: place all the flour mixture ingredients together and mix. Coat each side of the chicken breast with the flour mixture (slowly shake off the extra flour) and set aside.
          • Set the sauté to high. Add olive oil and butter. Wait until the until the butter has almost completely melted.
          • Place the chicken in the cooker and cook 3 minutes per-side or until golden brown. Remove the chicken and set aside. You'll have to do this in batches until all the chicken breasts are done.
          • Add minced shallot, sliced mushrooms and cook for 3-4 minutes.
          • Add garlic and cook for 30 seconds.
          • Pour the marsala cooking wine and scrape (deglaze) the bottom of the cooker with wooden spoon.
          • Add chicken broth, dried thyme and mix.
          • Return the chicken to the cooker.
          • Place the lid on. Pressure cook on high for 5 minutes and natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid. Press cancel and set back to saute on high.
          • Remove the chicken and set aside.
          • Add heavy whipping cream, cornstarch mixture (1 tbsp cornstarch + 2 tbsp water) and mix.
          • Season with salt & pepper to taste. Return the chicken to the cooker. Make sure all the chicken submerges in the sauce. Let simmer for 3-5 minutes or until the sauce thickens to your desired consistency. Garnish with chopped parsley.

          Best with pasta, rice, salad or vegetables.

            Serve & Enjoy!

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              Instant Pot Pork Carnitas

              Carnitas Tacos feature slightly braised pork with pressure cooked in tangy/zesty notes that match perfectly with the vegetables and your favorite sauce. Dripping with delicious juice these tacos will be a hit during your next communal feasting. They are perfectly small, if you do not want to over indulge, you can just sample these traditionally styled tortilla loaded snacks. However, if you brought your appetite with you to the table then you will enjoy satisfying the hunger within by munching on these flavor filled delights.

              If you enjoy tacos and are looking for an easy recipe, then I suggest you watch the video and follow the instructions below to initiate the planning of your next meal. Best served on freshly toasted tortillas, as they tend to get a bit stale after a few hours. Store ingredients separately if you have leftovers to reheat and enjoy later. Feel free to like and share this or any other recipes in my growing catalogue of eatfoodlicious tutorials, suggestions and ideas.

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              Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.

              Ingredients

              In a small bowl: combine all the rub ingredients and mix.

              Rub the dry mix all over the pork.

              Place the rubbed pork into the cooker.

              Place the rest of the ingredients (orange juice, lime, garlic, onion & jalapeño) on top of the pork.

              Place the lid on. Pressure cook on high for 80 minutes (1 hour & 20 minutes) and a natural release (approx. 30 minutes). Remove the lid.

              Remove the pork an place on a bowl/plate. Use tongs or 2 forks to shred the meat. Set aside.

              Strain liquid from cooker using a fine wire mesh. Save the liquid for frying.

              Add ⅓ of the shredded meat and ⅓ of the liquid to the pan.

              Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisp meat aside. Repeat previous steps two more times to crisp the remaining of the meat. Make sure to flip/turn the meat as you cook to crisp all sides.

              This can be served as a tacos or taco bowls.

              Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.

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              Instant Pot Pork Carnitas

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              Prep Time 10 minutes
              Cook Time 1 hour 20 minutes
              Total Time 1 hour 30 minutes
              Course Main Course
              Cuisine Hispanic
              Servings 10
              Calories

              Equipment

              • Pressure Cooker / Instant Pot

              Ingredients
                

              • 4 lbs boneless boston butt or shoulder
              • 1 cup fresh orange juice about 3 large oranges
              • 1 lime juice only
              • 1 sweet onion chopped
              • 8 garlic cloves minced
              • 1 jalapeño about 2" long remove seeds & minced

              Rub

              • 2 tbsp olive oil
              • 1 tbsp ground cumin
              • 1 tbsp ground oregano
              • 2 tsp salt
              • 1 tsp black pepper

              Additional

              • corn tortilla
              • chopped cilantro
              • finely sliced onion
              • lime
              • shredded cheese or crumble cotija cheese
              • pico de gallo or salsa
              • sliced avocado
              • sour cream

              Instructions
               

              Rub

              • In a small bowl: combine all the rub ingredients and mix. Clean and pat the pork dry with a paper towel. Rub the dry mix all over the pork.

              Pressure Cook

              • Place the rubbed pork into the cooker.
              • Place the rest of the ingredients (orange juice, lime, garlic, onion & jalapeño) on top of the pork. Lift one side of the pork up (use a tong or wooden spoon); this will allow the juice to go underneath the meat.
              • Place the lid on. Pressure cook on high for 80 minutes and a natural release (approx. 30 minutes). Remove the lid.
              • Remove the pork an place on a bowl/plate. Use tongs or 2 forks to shred the meat. Set aside. Strain liquid from cooker using a fine wire mesh. Save the liquid for frying.

              Frying

              • Use an iron skillet or nonstick-pan. Add 1 tbsp oil and heat to medium-high.
              • Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisp meat aside. Repeat previous steps two more times to crisp the remaining of the meat. Make sure to flip/turn the meat as you cook to crisp all sides.

              Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños. Enjoy!

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                Instant Pot Beef Shank (Osso Buco)

                Beef Shank pressure stewed to perfection in rich beef stock and saturated with the essence of red wine is fall off the bone good. The celery, carrots, onions and tomatoes provide subtle notes that create a delicious aroma as they add depth to the Beef Shank flavor profile. Serve this hunk of meat on a bed of potatoes and drizzle some of the stew over the combination to plate up a hearty satisfying meal. Tender, juicy, tasty, your mouth will be watering with anticipation.

                Watch the video and follow the instructions below and plan your next beef featured feast. This simple to make affordable Beef Shank is so tender you can shred it with your fork. Feel free to browse my catalog for a mashed potatoes recipe and plan your next EatFoodlicious experience today.

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                Tender beef shank.

                Ingredients

                Clean and pat the shanks dry. Season both sides with salt and pepper.

                Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside.

                Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent.

                Add garlic, sauté ~30 seconds or until fragrant.

                Pour red wine in the cooker and deglaze the bottom of the cooker for 2 minutes.

                Add the beef broth – stir/mix.

                Return the beef shanks to the cooker.

                Place crushed tomatoes on top of the beef shanks. Do not stir.

                Place the lid on. Pressure cook on high for 40 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid. Set cooker back to saute-high. Saute until the liquid reduces to about half.

                Gently scrap the crushed tomatoes off the beef. Carefully remove the beef shank from the cooker and set aside. Scoop out and discard grease. Serve with pasta, polenta or mashed potatoes.

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                Instant Pot Braised Beef Shank (Osso Buco)

                3.97 from 122 votes
                Print Recipe Pin Recipe
                Prep Time 10 minutes
                Cook Time 40 minutes
                Total Time 50 minutes
                Course Main Course
                Cuisine American, Italian
                Servings 2
                Calories

                Equipment

                • Pressure Cooker / Instant Pot

                Ingredients
                  

                • 2 ½ lbs (2) bone-in beef shank about 2" thick
                • 1 ½ cups unsalted beef stock/broth
                • 1 cup dry red wine
                • ½ cup celery chopped
                • ½ cup carrots chopped
                • 14 oz crushed tomatoes
                • 1 medium onion chopped
                • 3 garlic cloves minced
                • 2 tbsp olive oil
                • ½ tsp salt
                • ½ tsp black pepper
                • Salt to taste

                Instructions
                 

                • Clean and pat the shanks dry. Season both sides with salt and pepper. Set cooker to saute-high. Add olive oil. Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside.
                • Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent. Add garlic, sauté ~30 seconds or until fragrant. Pour red wine in the cooker and deglaze the bottom of the cooker for 2 minutes.
                • Add the beef broth – stir/mix. Return the beef shanks to the cooker. Place crushed tomatoes on top of the beef shanks. Do not stir.
                • Place the lid on. Pressure cook on high for 40 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.
                • Gently scrap the crushed tomatoes off the beef. Carefully remove the beef shank from the cooker and set aside. Scoop out and discard grease. Set cooker back to saute-high. Sauté until the liquid reduces to about half. Season with salt and pepper to taste. Press cancel.

                Serve with pasta, polenta, mashed potatoes or cauliflower mashed potatoes.

                  Enjoy!

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