#instantpotrecipe

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My favorite Mac n Cheese ❤❤ Recipe:

16 oz of elbow macaroni noodles, 4 cups of water or chicken broth, 3 tablespoons of butter, 1 or 2 teaspoon of hot sauce (I use Crsytal because its my favorite), 1 tablespoon of minced garlic, salt and pepper to taste.

Cook on high pressure for 7 minutes then QR.

Mix in 1.5 cups of milk, havarti cheese, cheddar cheese, and Dutch gouda cheese. Add Tony's Chacheres to taste ❤

This Instant Pot Thai Carrot & Cashew Soup is a creamy and flavorful dish that's easy to make. The combination of carrots, cashews, coconut milk, and Thai spices creates a deliciously comforting soup with a hint of sweetness and spice. Perfect for a cozy meal!

Ingredients: 1 tbsp coconut oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tbsp fresh ginger, minced. 1 lb carrots, peeled and chopped. 1 cup raw cashews. 4 cups vegetable broth. 1 can 14 oz coconut milk. 2 tbsp soy sauce or tamari. 2 tbsp red curry paste. 1 tbsp maple syrup. Juice of 1 lime. Salt and pepper, to taste. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Set Instant Pot to saut mode and heat coconut oil. Add onions, garlic, and ginger. Saut until softened, about 3 minutes. Add carrots, cashews, vegetable broth, coconut milk, soy sauce, red curry paste, and maple syrup. Stir well. Close lid and set Instant Pot to manual high pressure for 10 minutes. Once done, allow natural pressure release for 5 minutes, then carefully quick release remaining pressure. Open lid and blend soup until smooth using an immersion blender or transfer to a blender in batches. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

A quick and flavorful vegan Spanish rice cooked in the Instant Pot. Perfect for a gluten-free, plant-based meal.

Ingredients: 1 cup white rice. 1 3/4 cups vegetable broth. 1 cup salsa. 1 bell pepper, diced. 1 teaspoon smoked paprika.

Instructions: Rinse the rice under cold water until the water runs clear. In the Instant Pot, combine rice, vegetable broth, salsa, diced bell pepper, and smoked paprika. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once done, allow natural pressure release for 10 minutes, then carefully release any remaining pressure. Fluff the rice with a fork and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Tender and flavorful marinated steak cooked to perfection using the Instant Pot's pressure cooking feature. A quick and easy recipe for a delicious meal!

Ingredients: 1.5 lbs flank steak. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 cup balsamic vinegar. 1/4 cup honey.

Instructions: Mix soy sauce, Worcestershire sauce, olive oil, minced garlic, oregano, thyme, smoked paprika, black pepper, balsamic vinegar, and honey in a bowl. This will make the marinade. Pour the marinade over the flank steak that is in a plastic bag that can be closed again. Make sure the steak is well covered and seal the bag. Put the mixture in the fridge for at least two hours or overnight. Take the steak out of the fridge and let it warm up in the room. Start up the Instant Pot and choose the "Saute" setting. Add a little oil and sear the steak on both sides until it's browned. Cover the steak in the Instant Pot and pour any extra marinade over it. Lock the lid and set the Instant Pot to "Pressure Cook" on high. Cook for 8 minutes for medium-rare or longer if you want it more done. After you're done, let it go naturally for 10 minutes and then do a quick release. Open the lid slowly and move the steak to a cutting board. Before cutting it across the grain, let it rest for a few minutes. Grilled steak slices cooked in the Instant Pot are great with your favorite sides.

Prep Time: 10 minutes

Cook Time: 8 minutes

Black-eyed peas are a Southern tradition that are eaten to bring good luck and wealth into the new year. With this Instant Pot recipe, you can make this hearty dish quickly and easily.

Ingredients: 1 lb dried black-eyed peas, rinsed and sorted. 6 cups water or vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, diced optional. 1 ham hock or smoked turkey leg optional for flavor. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Place all ingredients in the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 20 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure. Carefully open the lid, and stir the peas. Taste and adjust seasoning if needed. Serve hot with rice or cornbread.

Prep Time: 10 minutes

Cook Time: 30 minutes

Enjoy the flavors of Mexican street corn elote made effortlessly in the Instant Pot. This recipe combines tender corn with a creamy and flavorful topping, creating a delicious side dish for any occasion. Tested and approved by Amy and Jacky.

Ingredients: 4 ears of corn, husked and halved. 1 cup mayonnaise. 1 cup sour cream. 1 cup cotija cheese, crumbled. 1 teaspoon chili powder. 1 teaspoon smoked paprika. 1 teaspoon cayenne pepper. 1 clove garlic, minced. 1/4 cup fresh cilantro, chopped. Lime wedges for serving.

Instructions: Place the trivet in the Instant Pot and add 1 cup of water. Arrange the corn on the trivet in a single layer. Close the Instant Pot lid, set the vent to sealing, and select Manual/Pressure Cook for 2 minutes. While the corn is cooking, mix mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, cayenne pepper, garlic, and cilantro in a bowl. Once the cooking cycle is complete, perform a quick pressure release. Carefully remove the corn from the Instant Pot and brush each ear with the mayonnaise mixture. Serve the corn hot, sprinkled with additional cotija cheese, chili powder, and cilantro. Squeeze lime wedges over the corn before enjoying.

Prep Time: 10 minutes

Cook Time: 2 minutes

Soy sauce, ginger, and garlic give the chicken a rich umami flavor that makes it tender and tasty. This simple Instant Pot recipe makes a tasty dinner during the week.

Ingredients: 6 bone-in, skin-on chicken thighs. 1/2 cup low-sodium soy sauce. 1/2 cup water. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 2 green onions, chopped. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Spices like ginger, garlic, soy sauce, water, and sesame oil should all be mixed together in a bowl. In the Instant Pot, put chicken thighs. Cover the chicken with the soy sauce mix. Close the lid and turn the valve so that it seals. Leave it to cook for 8 minutes on high pressure. After the cooking cycle is over, let the pressure drop naturally for 10 minutes. Then, quickly let go of any remaining pressure. Remove the chicken from the Instant Pot with care and set it aside. To make a slurry, mix cornstarch and water in a small bowl. Put the Instant Pot into saut mode and add the slurry while stirring it in. Turn off the Instant Pot after cooking until the sauce gets thick. Put the chicken back in the pot and cover it with the sauce that has thickened. Serve hot with chopped green onions on top.

Prep Time: 10 minutes

Cook Time: 20 minutes