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Thank You!<br />
Thank you so much for downloading my newest<br />
eBook, My Favorite Instant Pot Recipes! I’ve<br />
worked hard in putting these <strong>recipes</strong> together,<br />
which includes testing out each one and giving<br />
you the final outcome and thoughts. <br />
<br />
I hope you enjoy these <strong>recipes</strong>, as much as I’ve<br />
enjoyed making them and my family has enjoyed<br />
eating them!<br />
<br />
Be sure to visit FoodnService.com often to find<br />
other delicious <strong>recipes</strong> for you to make for your<br />
family.<br />
<br />
Enjoy making family memories!<br />
<br />
-David<br />
Follow Me For More Yummy Recipes!<br />
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Table Of Contents<br />
Chili lime avocado bowl 2<br />
<br />
Lazy “lasagna” 4<br />
<br />
Pinto beans and bacon 6<br />
<br />
Cheesy chicken & pasta 8<br />
<br />
Easy cheeseburger pie 10<br />
<br />
Chicken parmigiana light 12<br />
<br />
Cheesy chicken & <strong>pot</strong>ato soup 14<br />
<br />
Monkey bread 16<br />
<br />
Chocolate chip bread pudding 18<br />
<br />
Irish soda bread 20
i n g r e d i e n t s<br />
• 1 đ - 2 pounds fajita steak strips (cut into cubes)<br />
• 1 tablespoon water<br />
• 1 teaspoon minced garlic<br />
• 1 tablespoon of extra virgin olive oil<br />
• 2 teaspoons of lime juice<br />
• đ teaspoon chili powder<br />
• đ teaspoon sea salt<br />
• đ teaspoon cracked pepper<br />
• 1 teaspoon Cholula<br />
• 2-3 ripe avocados (diced)<br />
D I R E C T I O N S<br />
1. Turn your IP on sauté and add olive oil.<br />
2. Once hot, add garlic and cook until a golden color.<br />
3. Then add all remaining ingredients, and mix well with wooden<br />
spoon.<br />
4. Place lid on, and put on Manual High Pressure for 10 minutes. Do a<br />
QPR.<br />
5. Once pressure is released, removed lid.<br />
6. Turn pan back onto sauté mode, and stir the meat to break it up into<br />
little chunks.<br />
7. Keep on sauté mode until liquid has been reduced by half.<br />
8. Allow to cool and serve in a bowl, and then surround with diced<br />
avocado<br />
[2]
i n g r e d i e n t s<br />
• 2- 12oz bags of fresh 3 cheese raviolis<br />
• 1 - 24 ounce jar of favorite sauce (or homemade sauce)<br />
• 2cups shredded mozzarella cheese<br />
• 1/2 cup grated parmesan cheese<br />
• 1/2 teaspoon oregano<br />
D I R E C T I O N S<br />
1. Place 4 tablespoons of sauce at the bottom of your container you're<br />
cooking in.<br />
2. Place a layer of raviolis down. Approximately 10-12 pieces will fit<br />
per layer<br />
3. Add a layer of mozzarella cheese, followed by a layer of sauce, and<br />
then a sprinkling of parmesan cheese.<br />
4. Repeat this method until all raviolis have been used. Finish the final<br />
layer with sauce on top and parmesan cheese sprinkled over.<br />
5. Place 2 cups of water in your IP container, and then place your dish<br />
in. I used ramekins because I wanted more height from the base of<br />
the IP. The ramekins area approximately 1Ɖ" tall.<br />
6. Place lid on your IP, and lock into place. Put on 12 Minutes High<br />
Manual Pressure.<br />
7. When time is completely, do a QR.<br />
8. Remove lid and add final layer of mozzarella cheese on top, and<br />
sprinkle oregano on top of the cheese.<br />
9. Place lid on the IP to help the steam melt the cheese on top. No need<br />
to lock the lid in place.<br />
[4]
i n g r e d i e n t s<br />
• 1pound bag dried pinto beans<br />
• 2pounds thick cut bacon (cut into 2" pieces)<br />
• 7cups water<br />
• 1teaspoon garlic powder<br />
• đ teaspoon thyme<br />
• 1teaspoon sea salt<br />
• đ teaspoon black pepper<br />
• 2tablespoons of Cholula hot sauce<br />
D I R E C T I O N S<br />
1. With your IP on sauté, cook your bacon until it's nice and crispy.<br />
Drain half the grease out of your IP when done.<br />
2. Add in your dried beans, water, and all other seasonings.<br />
3. Set to manual high pressure for 38 minutes.<br />
4. When done, let it NATURALLY release pressure (NPR). It should<br />
take about 22-26 minutes for this to happen (depending on<br />
elevation).<br />
5. Take the lid off and allow to set for about 10 minutes before serving<br />
over some amazing jasmine rice!<br />
[6]
i n g r e d i e n t s<br />
• approximately 2 pounds of skinless boneless chicken breasts cut into<br />
1” cubes<br />
• 1tablespoon EVOO<br />
• 4tablespoons salted butter<br />
• 1bag of orecchiette pasta (1 pound bag)<br />
• 2cups whole milk<br />
• 2cups water<br />
• 1tablespoon yellow mustard<br />
• 1teaspoon sea salt<br />
• đ teaspoon black pepper<br />
• 6cups of shredded mild cheddar cheese<br />
D I R E C T I O N S<br />
1. With your IP on sauté, add in olive oil. Wait until it's heated and add<br />
in your 1" cubed chicken chunks.<br />
2. Cook for approximately 4 minutes. I just wanted a little seared color<br />
on them.<br />
3. Add in all remaining ingredients (except pasta, milk and cheese)<br />
and close your IP lid. Set on Manual High Pressure for 10 minutes.<br />
QR when done.<br />
4. Add in pasta, milk, and cheese. Set on Manual High Pressure for 5<br />
minutes.<br />
5. When it's done, do a NPR. If you do a QR, some liquids might squirt<br />
out with the steam. Mix well when you remove IP lid. PLEASE NOTE:<br />
There will be a tiny bit of "scorching" at the bottom of your IP<br />
because of the milk. I didn't find it to be too horrible, I just didn't<br />
scrape the bottom, but I wanted to be honest with you all.<br />
[8]
i n g r e d i e n t s<br />
• 1pound ground beef<br />
• 1cup shredded cheddar cheese<br />
• 2eggs<br />
• 1cup milk<br />
• đ cup Bisquick<br />
• đ teaspoon garlic powder<br />
• sea salt and cracked pepper to taste<br />
D I R E C T I O N S<br />
1. In a medium sized skillet over a medium flame, add ground beef,<br />
garlic powder, salt and pepper to taste. Drain grease when browned.<br />
2. Place ground beef into bottom of pyrex container.<br />
3. Add cheddar cheese on top of ground beef.<br />
4. In a bowl, add milk, eggs, and Bisquick. With whisk mix well until<br />
lumps are gone. To avoid lumps, I slowly added milk into the batter<br />
mixture and mixed with a whisk accordingly.<br />
5. Pour liquid contents over ground beef and cheese in pyrex bowl.<br />
6. Using a PIP method, add 2 cups of water into your IP container,<br />
place 2 - 1đ" ramekins to inside of the IP <strong>pot</strong> container. Place pyrex<br />
bowl on top of ramekins.<br />
7. Place lid on top and lock into place. Place on High Manual Pressure<br />
for 15 minutes and let NPR for 5 minutes.<br />
8. Release remaining steam from IP. Remove lid at an angle so water<br />
doesn't drip on top of cheeseburger pie. Allow to cool and then<br />
remove from the IP.<br />
[10]
i n g r e d i e n t s<br />
• 1bag of frozen chicken tenderloins - 2 1/2 pounds (un-breaded -<br />
approximately 23-25 tenderloins)<br />
• 6cups favorite pasta sauce<br />
• 1cup grated parmesan<br />
• 1teaspoon salt<br />
• Ɖ teaspoon red pepper flakes<br />
• 1teaspoon garlic powder<br />
• 1teaspoon thyme<br />
• 1teaspoon oregano<br />
• 1 đ boxes of rigatoni pasta (approximately 1 1/2 pounds of dried<br />
pasta)<br />
• 2cups of shredded mozzarella<br />
D I R E C T I O N S<br />
1. Place frozen chicken tenderloins, pasta sauce, salt, red pepper<br />
flakes, garlic powder, thyme, and oregano into your Instant Pot.<br />
Manually set for 12 minutes.<br />
2. Once done do a QR for pressure.<br />
3. With a wooden spoon, break up the pieces of chicken into smaller<br />
pieces. They'll be so tender, so this will easily happen.<br />
4. Add in your pasta, and stir the pasta in the sauce.<br />
5. Manually set for 5 minutes, and then QR the pressure.<br />
6. Add parmesan cheese, give it a stir, and you're ready to serve!<br />
7. Serve with shredded mozzarella cheese on top.<br />
[12]
i n g r e d i e n t s<br />
• 1 đ pounds of thin sliced chicken breast cut into chunks<br />
• 3pounds of white <strong>pot</strong>atoes cut into thick chunks.<br />
• 1packet of dry ranch dressing<br />
• 1 8oz package cream cheese (room temperature)<br />
• 2cups shredded cheddar<br />
• 2cups shredded cheddar jack cheese mix<br />
• 2cups low sodium chicken broth<br />
• 1teaspoon black pepper<br />
D I R E C T I O N S<br />
1. Place all ingredients in your IP in following order: chicken chunks,<br />
<strong>pot</strong>atoes, ranch seasoning mix, pepper, cream cheese, chicken broth,<br />
and top with shredded cheeses.<br />
2. Seal Lid and set your IP on manual high pressure for 15 minutes.<br />
3. When done, NPR for 15 minutes and then QR the rest.<br />
4. Remove the lid, and stir your soup thoroughly to mix the<br />
ingredients throughout<br />
[14]
i n g r e d i e n t s<br />
• 1can southern buttered Grands biscuits<br />
• đ cup of sugar<br />
• 1 đ teaspoons cinnamon<br />
• đ stick of butter<br />
• đ cup light brown sugar<br />
• 1piece foil.<br />
D I R E C T I O N S<br />
1. In a large bowl or plastic ziplock bag, add sugar and cinnamon.<br />
Combine well.<br />
2. Cut 4 biscuits in quarters, and to sugar mixture, and coat<br />
thoroughly.<br />
3. Place sugar coated biscuit pieces into a mini loaf pan.<br />
4. Repeat the process for the other loaf pan.<br />
5. Add butter and brown sugar into a small bowl, and place in the<br />
microwave for 45 seconds. Once butter is melted, stir throughly with<br />
a fork. Evenly distributed your caramel sauce you made between the<br />
two loaf pans.<br />
6. Add 1 cup of water to your IP, and place 2 medium sized ramekins in<br />
the bottom of your IP (face up).<br />
7. Place both loaf pans onto ramekins, and cover the top of the loaf<br />
pans with a piece of foil.<br />
8. Place on Manual High Pressure for 21 minutes, and NPR for 5<br />
minutes...then do a QR.<br />
[16]
i n g r e d i e n t s<br />
• 2cups chopped & cubed challah bread<br />
• 1egg<br />
• Ɖ cup milk<br />
• Ɖ cup sweetened condensed milk<br />
• đ teaspoon cinnamon<br />
• 1/3 cup semi sweet chocolate chunks<br />
D I R E C T I O N S<br />
1. In a medium sized bowl, add all wet ingredients and beat with a fork<br />
until well blended.<br />
2. Add in your chopped challah bread and mix until all liquid is<br />
absorbed.<br />
3. Add in your chocolate chunks and mix until evenly distributed.<br />
4. Pour contents into your container you're going to PIP in.<br />
5. I used 2 ramekins, face side up, at the bottom of my IP. I like the<br />
space it keeps away from the water.<br />
6. Place PIP dish onto of ramekins. Add 1 cup of water into the base of<br />
your IP <strong>pot</strong>.<br />
7. Close lid and place on 11 minutes High Manual Pressure.<br />
8. Once done, QR and remove lid. Allow to sit and cool. You can serve<br />
with a little extra sweetened condensed milk on top. YUM!<br />
[18]
i n g r e d i e n t s<br />
• 3 đ cups all purpose flour<br />
• 2tablespoons sugar<br />
• 1teaspoon salt<br />
• 1teaspoon baking soda<br />
• đ teaspoon baking powder<br />
• 1cup raisins<br />
• 1egg<br />
• 1/3 cup olive oil<br />
• 1 đ cups buttermilk<br />
D I R E C T I O N S<br />
1. Mix flour, sugar, salt, baking powder and baking soda into a large<br />
mixing bowl.<br />
2. Add olive oil to dry mixture and stir with a fork. You want the oil<br />
evenly distributed throughout the dry mix.<br />
3. Make a well in the center of the mixture. Add beaten egg and<br />
buttermilk and mix in with a wooden spoon until dough is too stiff to<br />
stir. Dust hands with a little flour, then gently knead dough in the<br />
bowl just long enough to form a rough ball.<br />
4. Lightly spray a non-stick spray into Pyrex bowl. Then add dough<br />
into Pyrex bowl.<br />
5. Add 2 cups of water in the bottom of your IP <strong>pot</strong>. Using a steamer<br />
basket or 3 same sized ramekins at the bottom, place Pyrex bowl in.<br />
You never want the bowl to touch the base of the IP as it is too hot<br />
and will burn your bread.<br />
6. Close your IP lid, and "bake" for the 30 minutes on High Manual<br />
Pressure. When it's done, let it NPR. After NPR has been achieved,<br />
open valve, and remove lid at an angle as to not drip water onto the<br />
foil. Nobody wants wet or soggy food.<br />
7. Remove Pyrex dish and allow to cool before removing the Irish soda<br />
bread from the it.<br />
[20]