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Instant Pot Recipes

The Instant Pot is a staple device in so many homes because it makes cooking dinner, quick easy and fun to do! Check out these recipes to add to your Instant Pot recipe repertoire! You'll love them!


Instant Pot Risotto

Photo Credit: Parker Feierbach

Ingredients


4 c. low-sodium chicken broth

2 tbsp. butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 tbsp. fresh thyme leaves

2 c. arborio rice

1/4 c. dry white wine

3/4 c. freshly grated Parmesan

Kosher salt

Freshly ground black pepper


Directions


1. In a medium saucepan over medium heat, heat broth.


2. Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add rice and stir until toasted, 2 minutes.


3. Deglaze pot with wine. Cook until most of wine is absorbed, then turn Sauté function off.


4. Add warm broth and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.


5. Turn valve to to quick release. Remove lid and stir in Parmesan. Season with salt and pepper.


To view the original recipe, click here.


Instant Pot Pot Roast & Potatoes

Photo Credit: Parker Feierbach

Ingredients

3 lb. chuck roast

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

1 onion, chopped

3 cloves garlic, minced

2 tsp. chopped rosemary

1 tsp. chopped thyme

3 tbsp. tomato paste

2 tbsp. all-purpose flour

1/2 c. red wine

3 c. low-sodium beef broth

1 tbsp. Worcestershire sauce

1 lb. baby potatoes, halved

4 medium carrots, peeled and sliced on the bias


Directions


1. Season chuck roast generously with salt and pepper. Turn Instant Pot to Sauté setting, set for 15 minutes, and heat oil. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Remove beef then add onion. Cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in garlic, herbs, and tomato paste and cook until fragrant, about 1 minute. Stir in flour, then whisk in wine until combined. Bring to boil and cook until slightly thickened, about 2 minutes.


2. Add broth, Worcestershire sauce, potatoes, and carrots and 1 tablespoon salt and a bunch of freshly ground black pepper. Place beef on top of mixture. Lock lid and set to pressure cook on high for 1 hour.


3. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at 10 minutes.


4. Slice roast against grain.


To view the original recipe, click here.


Instant Pot Wings

Photo Credit: Park Feierbach

Ingredients

4 lb. chicken wings

1 tsp. garlic powder

1 tsp. paprika

Kosher salt

Freshly ground black pepper

1/2 c. hot sauce (such as Frank's)

1/2 c. (1 stick) butter


Directions


1. Line 2 medium baking sheets with aluminum foil. In a large bowl, combine chicken wings with garlic powder and paprika and season with salt and pepper. Toss to coat.


2. Add 3/4 cup water to bottom of Instant Pot. Place trivet inside pot and add wings. Secure lid and press the manual setting. Cook on high for 10 minutes. When cooking has finished, do a quick release.


3. Meanwhile, make sauce: In a microwave safe bowl, microwave butter until melted completely. Whisk in hot sauce. Heat broiler to high.


4. Transfer cooked wings to a large bowl and toss with 1/2 the sauce. Place in an even layer on prepared baking sheet and broil until crisp, about 4 minutes per side. Remove from tray and place back in bowl. Gently toss with remaining sauce and serve.


To view the original recipe, click here.


Instant Pot Buffalo Chicken Sliders

Photo Credit: Parker Feierbach

Ingredients


2 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts (about 2 lb.)

Kosher salt

Freshly ground black pepper

2 tsp. ranch seasoning

3/4 c. low-sodium chicken broth

1/2 c. hot sauce, plus more for serving

4 tbsp. melted butter

4 c. coleslaw mix

1/3 c. ranch dressing

12 slider buns, split and lightly toasted

1/2 c. crumbled blue cheese


Directions


1. Season chicken with salt and pepper. Set Instant Pot to Sauté and heat oil. Once hot, add chicken breasts. Working in batches, cook chicken on both sides until golden, 3 minutes per side, then transfer to a plate.


2. Turn off Sauté function and add broth to pot. Use a wooden spoon to scrape and deglaze bottom of pot.


3. Sprinkle both sides of chicken with ranch seasoning and place into pot. Lock lid and set to Pressure Cook on high for 5 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.


4. Using two forks, shred chicken in pot, then drain broth. Add hot sauce and butter to chicken and toss to coat.


5. Toss coleslaw mix with ranch dressing. Top bottom buns with shredded chicken, coleslaw, more hot sauce, and blue cheese.


To view the original recipe, click here.


Instant Pot Shredded Beef Nachos

Photo Credit: Park Feierbach

Ingredients


For the chuck roast:

1 2-lb. beef chuck roast

2 tsp. dried oregano

2 tsp. brown sugar

1 1/2 kosher salt

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1 tsp. vegetable oil

1 medium yellow onion, sliced

1 (12-oz.) can Mexican beer, such as Tecate


For the nachos

1 (13-oz.) bag corn chips

3 c. Monterey Jack cheese

1 c. drained pickled jalapeños

1 avocado, cubed

2 radishes, sliced into rounds

1/4 c. loosely packed cilantro leaves

1/4 red onion, finely chopped

Lime wedges, for serving


Directions


1. In a small bowl, whisk to combine oregano, brown sugar, salt, chili powder, cumin, and garlic powder. Rub spice mix all over roast.


2. Heat Instant Pot to Sauté and add vegetable oil. Sear all sides of chuck roast until golden, about 2 minutes per side. Remove roast.


3. Pour beer into Instant Pot, then add chuck roast back to pot. Scatter onions over pot roast and secure Instant Pot lid.


4. Select Pressure Cook and cook on high for 55 minutes. Let pressure release naturally for 10 minutes, then quick release remaining air. Remove roast from instant pot and use two forks to shred into bite-sized pieces.


5. Preheat oven to 375° and line a large baking sheet with aluminum foil. Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, jalapeños, and shredded beef. Top with more chips, and another 1/3 of cheese, jalapeños, and beef. Finish with one more layer of chips and the remaining cheese, jalapeños, and beef. Bake until cheese is melty and chips have crisped slightly, 10 minutes.


6. Garnish with avocado, radishes, cilantro, and red onion. Serve with lime wedges on the side for squeezing.


To view the original recipe, click here.

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