#pressureluckcooking

A quick and delicious Instant Pot Chicken Pot Pie recipe with a flaky crust and savory chicken filling.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cubed. 1 cup frozen peas. 1 cup sliced carrots. 1 cup diced potatoes. 1/2 cup diced celery. 1/3 cup butter. 1/3 cup all-purpose flour. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp celery seed. 1/4 tsp dried thyme. 2 cups chicken broth. 1 cup milk. 1 package refrigerated pie crusts.

Instructions: Melt the butter in the Instant Pot by pressing "Saute." Add the celery seed, thyme, salt, pepper, and flour and mix well. Add the chicken broth and milk slowly while stirring all the time until the sauce gets thick. Chicken, peas, carrots, potatoes, and celery should all be put in the pot. Combine well. Stop the "Saute" mode and put the lid on top of the Instant Pot. Turn it on "Manual" and keep the pressure high for 5 minutes. Quickly let go of the pressure, then carefully open the lid. Warm the oven up to 425F 220C. Put one pie crust in a pie dish after rolling it out. Fill the crust with the chicken mix. Before putting the second pie crust on top, roll it out. Seal the edges and make holes in them so air can flow. Put it in the oven and bake for 25 to 30 minutes, or until the crust turns golden brown. Before you serve it, let it cool down for a while.

Prep Time: 20 minutes

Cook Time: 35 minutes

Creamy and flavorful risotto with the sweet addition of butternut squash, made effortlessly in the Instant Pot. Perfect for a cozy and satisfying meal!

Ingredients: 1 cup Arborio rice. 2 cups diced butternut squash. 1/2 cup finely chopped onion. 3 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. 2 tablespoons unsalted butter. 1 tablespoon olive oil. 1 teaspoon dried sage. Salt and pepper to taste.

Instructions: Warm up the olive oil in the Instant Pot by pressing "Saute." Saut the garlic and onions until they get soft. Add the Arborio rice and stir it in. Cook for one to two minutes, until the rice is lightly toasted. Add the white wine and stir it in until most of the liquid is gone. Sage that has been dried, salt, and pepper should be added. Add the vegetable broth and mix it in well. Put the lid on the Instant Pot and set it to "Manual" for 6 minutes on high pressure. Do a quick pressure release after the food is done cooking. Add the butter and Parmesan cheese and mix them in until the mixture is smooth and creamy. If you need to, change the seasoning. Serve hot, with extra Parmesan and sage on top. Enjoy your Butternut Squash Risotto made in an Instant Pot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Instant Pot Lasagna Rolls are easy to make and taste great. They are made with lasagna noodles rolled up with ricotta and mozzarella cheese and cooked to perfection in the Instant Pot. A hearty and satisfying meal for any event!

Ingredients: 12 lasagna noodles. 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1 15 oz container ricotta cheese. 1 large egg. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 3 cups marinara sauce. 1 cup water. Fresh parsley, chopped for garnish.

Instructions: As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Cook ground beef in the Instant Pot until it turns brown. Dice the onion and mince the garlic. Add the oregano, basil, salt, and black pepper. Keep cooking until the onions get soft. Mix the egg and ricotta cheese together in a bowl until they are well mixed. Put out the cooked lasagna noodles and cover each one with a thick layer of the ricotta mixture. Put some mozzarella cheese on top of each noodle and roll it up. In the Instant Pot, add rolled lasagna noodles on top of the minced beef. Mix the water into the pot and pour it over the rolls. Press "Manual" on your Instant Pot and let it work for 15 minutes at high pressure. Fast release the pressure when you're done. Before serving, put chopped parsley on top of the lasagna rolls and sprinkle them with Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 15 minutes

Easy to make mac and cheese in the Instant Pot that tastes great. Great for a quick and filling meal!

Ingredients: 1 lb elbow macaroni. 4 cups shredded sharp cheddar cheese. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 4 cups whole milk. 1 teaspoon Dijon mustard. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 1 cup breadcrumbs for topping, optional. Chopped fresh parsley for garnish, optional.

Instructions: Follow the directions on the elbow macaroni package for how to cook it in the Instant Pot. Remove the water and set it aside. Press the "Saute" button on the Instant Pot. To make a roux, melt the butter, add the flour, and whisk constantly for two to three minutes. Add the milk slowly while whisking to get rid of any lumps. Salt, black pepper, and cayenne pepper should all be mixed in. Stop the "Saute" function. After you put the cooked macaroni in the Instant Pot, add the shredded cheddar cheese. Mix the macaroni and cheese together until they are well covered. Set the Instant Pot lid to "Sealing" and cook for 5 minutes at high pressure on "Manual" or "Pressure Cook." Quickly let the pressure out, then carefully open the lid and stir the mac and cheese. If you want, you can sprinkle breadcrumbs on top and broil it for two to three minutes, until it turns golden brown. If you want, you can add chopped fresh parsley as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

Instant Pot Lasagna Rolls are easy to make and taste great. They are made with lasagna noodles rolled up with ricotta and mozzarella cheese and cooked to perfection in the Instant Pot. A hearty and satisfying meal for any event!

Ingredients: 12 lasagna noodles. 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1 15 oz container ricotta cheese. 1 large egg. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 3 cups marinara sauce. 1 cup water. Fresh parsley, chopped for garnish.

Instructions: As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Cook ground beef in the Instant Pot until it turns brown. Dice the onion and mince the garlic. Add the oregano, basil, salt, and black pepper. Keep cooking until the onions get soft. Mix the egg and ricotta cheese together in a bowl until they are well mixed. Put out the cooked lasagna noodles and cover each one with a thick layer of the ricotta mixture. Put some mozzarella cheese on top of each noodle and roll it up. In the Instant Pot, add rolled lasagna noodles on top of the minced beef. Mix the water into the pot and pour it over the rolls. Press "Manual" on your Instant Pot and let it work for 15 minutes at high pressure. Fast release the pressure when you're done. Before serving, put chopped parsley on top of the lasagna rolls and sprinkle them with Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 15 minutes

Instant Pot Lasagna Rolls are easy to make and taste great. They are made with lasagna noodles rolled up with ricotta and mozzarella cheese and cooked to perfection in the Instant Pot. A hearty and satisfying meal for any event!

Ingredients: 12 lasagna noodles. 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1 15 oz container ricotta cheese. 1 large egg. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 3 cups marinara sauce. 1 cup water. Fresh parsley, chopped for garnish.

Instructions: As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Cook ground beef in the Instant Pot until it turns brown. Dice the onion and mince the garlic. Add the oregano, basil, salt, and black pepper. Keep cooking until the onions get soft. Mix the egg and ricotta cheese together in a bowl until they are well mixed. Put out the cooked lasagna noodles and cover each one with a thick layer of the ricotta mixture. Put some mozzarella cheese on top of each noodle and roll it up. In the Instant Pot, add rolled lasagna noodles on top of the minced beef. Mix the water into the pot and pour it over the rolls. Press "Manual" on your Instant Pot and let it work for 15 minutes at high pressure. Fast release the pressure when you're done. Before serving, put chopped parsley on top of the lasagna rolls and sprinkle them with Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 15 minutes