Let’s spice up dinner tonight with an easy-to-prepare, irresistibly creamy Instant Pot Green Chili Chicken. Layering rich textures and robust flavors, this dish features juicy chicken thighs enveloped in a spicy, creamy sauce that’s perfect for scooping up with tortillas or drizzling over rice.

Easy Instant Pot Green Chili Chicken

I’ve got a real treat for you with my Instant Pot Green Chili Chicken—it’s a true lifesaver on busy weeknights. Juicy chicken thighs are perfectly paired with the zing of salsa verde and mild green chilies, then finished with a creamy touch of cheese. Quick to prepare, delightful to eat, and sure to comfort everyone at the dinner table.

• Chicken thighs: I chose boneless, skinless thighs for their juiciness and flavor. If you prefer, you can substitute with chicken breasts for a leaner option.
• Salt and pepper: Feel free to adjust according to your taste.
• Olive oil: For sautéing. Avocado oil is a great substitute if you’re looking for a higher smoke point.
• Onion: Adds sweetness and depth to the dish; yellow or white both work well.
• Garlic: Fresh is always best but if you only have garlic powder, you can use that.
• Ground cumin: Brings a warm, earthy tone to the dish.
• Dried oregano: You could swap in dried marjoram if you don’t have any oregano.
• Chicken broth: Opt for a low sodium or no sodium added to control the sodium in your dish. Vegetable broth can also be used.
• Salsa verde: Homemade or store-bought both do the trick, and you can adjust the heat level based on your preference.
• Diced green chilies: Canned or fresh, depending on what’s available or how spicy you like your food.
• Cream cheese: Melts into the sauce, giving it a creamy texture.

Sear the Chicken

Start by generously seasoning the chicken thighs with salt and pepper. Heat the olive oil in your Instant Pot on sauté mode. Once hot, add the chicken pieces and sear them until they are nicely browned on all sides. Remove the chicken and set it aside.

Cook the Aromatics

In the same pot, toss in the chopped onions. Sauté them until they’re translucent and soft, about 2-3 minutes, then add the minced garlic, cumin, and oregano. Stir well and cook for another minute until the mixture is fragrant.

Combine and Cook

Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Return the chicken to the pot. Add the salsa verde and diced green chilies and give everything a good stir to combine. Top this with cubes of cream cheese, but don’t stir them in—just let them sit on top. Close the lid, seal the vent, and set your Instant Pot to cook on high pressure for 15 minutes.

Release and Stir

After the cooking time is up, allow the pressure to release naturally for 20 minutes, then do a quick release for any remaining pressure. Open the lid and stir the cream cheese into the sauce until everything is beautifully combined.

Spoon the chicken onto plates or over a bed of rice, garnish with freshly chopped cilantro, and squeeze a lime wedge over each serving.

How To Serve

Serving the right sides with this Instant Pot Green Chili Chicken can transform it into a full-blown feast. Here are some ideas:

Instant Pot Rice

Cheesy Guacamole

Air Fryer Vegetables

Spanish Rice with Ground Beef

Common Questions

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze this dish for longer storage; it keeps well for up to 3 months when frozen. Simply thaw in the refrigerator overnight and reheat gently to preserve the texture and flavors.

More Instant Pot Recipes

• Instant Pot Creamy Potato Sausage Soup
• Instant Pot Chicken Thighs
• Instant Pot Beef Stew
• Instant Pot Meatloaf
• Instant Pot Zuppa Toscana

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Instant Pot Green Chili Chicken

Instant Pot Green Chili Chicken is a flavorful, comforting dish that combines juicy chicken thighs with the tangy zest of salsa verde and mild green chilies, all rounded off with creamy cheese. It's easy to whip up in your Instant Pot, making it perfect for a quick weeknight dinner.

Course Dinner

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

NPR Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 416kcal

Author Joanna Cismaru

Equipment

• Instant Pot – 6 quart

Ingredients

• 2 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ cup chicken broth low sodium
• 1 cup salsa verde store-bought or homemade
• 4 ounces diced green chillies 1 can
• 8 ounces cream cheese softened, cut into cubes
• fresh cilantro chopped for garnish
• lime wedges for serving

US Customary – Metric

Instructions

• Season the chicken pieces with salt and pepper.
• Add the olive oil to the Instant Pot and set it to the sauté mode. Once hot, add the seasoned chicken and sear until browned on all sides. Remove the chicken and set aside.
• In the same pot, sauté the onions until translucent, about 2-3 minutes. Add the garlic, cumin, and oregano, and cook for another minute until fragrant.
• Deglaze the pot with the chicken broth, scraping up any browned bits from the bottom.
• Return the chicken to the pot. Pour in the salsa verde and add the diced green chilies. Stir to combine. Place the softened cream cheese cubes on top of the chicken. Do not stir.
• Seal the Instant Pot and cook on high pressure for 15 minutes. Allow for a natural pressure release for 10 minutes, followed by a quick release.
• Open the lid and stir to blend the cream cheese into the sauce.
• Serve with fresh cilantro and lime wedges, adding optional toppings like avocado, sour cream, and shredded cheese if desired. Serve over rice or with tortillas.

Notes

1. Control the Heat: Adjust the amount of green chilies based on your preferred spice level. Add more for heat or less for a milder dish.
2. Cream Cheese Substitute: If you prefer a lighter version, substitute cream cheese with Neufchatel cheese or Greek yogurt.
3. Serving Suggestion: Garnish with fresh cilantro and a squeeze of lime right before serving.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 10g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 576mg | Potassium: 493mg | Fiber: 1g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 1mg

The post Instant Pot Green Chili Chicken appeared first on Craving Home Cooked.

Pressure cooked to perfection this Instant Pot Creamy Potato Sausage Soup is incredibly delicious! It’s loaded with smokey sausage, chunks of tender potatoes, fresh spinach, and then finished off with a dash of heavy cream for richness and some salty Parmesan cheese. It’s a quick and easy recipe that will warm you right up on a cold autumn day!

Best Instant Pot Creamy Potato Sausage Soup Recipe

Who doesn’t love potatoes!?! Okay, maybe the low-carb keto folks! But deep down we all know they love the tubers they just don’t eat’em. But I do. And if you’re reading this recipe you probably do too and with good reason. From Mashed Potatoes to Potato Skins and Potatoes Au Gratin, potatoes are amazing!

So I decided to make some comforting creamy potato soup! But this time, I added some juicy kielbasa sausage and fresh spinach along with a bit of heavy cream and cooked it in the Instant Pot. The results were so tasty that I then decided to sprinkle it with some grated Parmesan cheese to finish.  

I’m telling you that this Instant Pot Creamy Potato Soup is going to be your new favorite cheesy potato soup! Even if you think it’s Baked Potato Soup, this one is going to steal the spot or at least be the runner-up. So grab yourself a bag of potatoes, the Instant Pot is calling your name.

Main Ingredients

• Kielbasa Sausage – This is my favorite kind of sausage to use for this soup but any type of sausage will work including Italian sausage and turkey varieties. 
• Potatoes – Waxy varieties like red potatoes and Yukon gold potatoes are what you want to use because they hold their shape well when cooked. 
• Chicken Broth – To control the amount of added salt I always use low-sodium broth. You can also make your own Instant Pot chicken stock if you prefer.
• Spinach – Fresh spinach adds both wonderful flavor and color to the soup. You can also use frozen spinach if you don’t have any fresh on hand. 
• Heavy Cream – Used to add richness and creaminess

Flavor Enhancers

• Olive Oil – I like to use olive oil, but you can use any type of vegetable oil you prefer such as canola, grapeseed, or safflower.
• Butter – Always use unsalted butter to control the amount of added salt.
• Onion – Brown onion adds the most flavor, but white onion works too.
• Garlic – Use fresh minced garlic for the best flavor. Store-bought garlic can sometimes be bitter if stored in the fridge for too long.
• Herbs – Dried oregano and thyme add some delicious herb flavor to the soup that blends perfectly with the sausage and potatoes.
• Salt and Pepper – Used to season the stew by boosting all the natural flavors of the fresh ingredients. 
• Parmesan Cheese – Adds a lovely salty cheesy finish to the dish.

Like all IP recipes, this easy sausage and potato soup is super simple. Once the ingredients are prepped, you just saute the veggies in the Instant Pot, add the other ingredients in a few easy steps, and pressure cook for 5 minutes! It’s that simple.

Sauté The Veggies In The Instant Pot

To start, you need to saute your veggies in the Instant Pot before adding any liquids. So add the olive oil and butter to the pot and turn the IP on to the saute setting. Then add the onion and garlic to cook for about 3 minutes or until the onion is both soft and translucent. Remember to continually move the onion and garlic around as it cooks to properly saute. 

Add The Sausage & Potatoes And Cook

Once the veggies are sauteed, stir in the oregano, thyme, salt, black pepper, kielbasa, and potatoes. Now, pour in the chicken broth and stir once more.

Next, close the lid on the Instant Pot and set the valve to the sealing position. Now, set the IP to the manual high pressure setting and set the timer for 5 minutes. It will take the Instant Pot about 10 minutes to come to pressure before you see it starting to cook and the timer counting. So just be patient. You don’t need to do anything but wait.

Release The Steam

When the Instant Pot has finished its cycle, you need to very carefully set the valve to the releasing position to let the steam naturally release, which will take about 10 minutes. After all the steam has been released, you can then remove the lid.

Add The Spinach, Cream And Finish

Before moving to the next step, switch the Instant Pot back to the saute setting. Then stir in the spinach and cook it for about 1 minute or until it wilts. Next, stir in the heavy cream and then taste the soup and season with salt and pepper as needed. Finally, cook the soup for one last minute to warm it up! 

Garnish And Serve

Your Instant Pot creamy potato sausage soup is ready! So now ladle it into your favorite bowls, top with grated Parmesan cheese, and serve with some homemade breadsticks or focaccia.

Can I Make This Recipe Gluten-Free Or Vegetarian?

Yes! The recipe is already gluten-free! And to make it vegetarian just use a plant-based sausage and use vegetable broth in place of chicken broth. 

Can I Make This Recipe In The Slow Cooker?

Yes! Saute the veggies just like the recipe says and then add them along with the oregano, thyme, salt, black pepper, kielbasa, and potatoes to your crockpot. Now, pour in the chicken broth and cook for about 3 hours on LOW. Then add in the spinach and heavy cream and cook for another 30 minutes.

Leftovers

You can store Instant Pot creamy potato sausage soup in the fridge for about 4 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes or in a pan on medium heat. However, if the soup is frozen, it’s best to let it thaw out in the fridge overnight before reheating. 

Other Delicious Soup Recipes To Try

• Chicken Noodle Soup
• Zucchini Soup
• Sausage Tortellini Soup
• Stuffed Pepper Soup
• Chicken And Rice Soup
• Creamy Chicken Noodle Soup
• Italian Wedding Soup
• Cajun Potato Soup

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Instant Pot Creamy Potato Sausage Soup

Pressure cooked to perfection this Instant Pot Creamy Potato Sausage Soup is incredibly delicious! It’s loaded with smokey sausage, chunks of tender potatoes, fresh spinach, and then finished off with a dash of heavy cream for richness and some salty Parmesan cheese. It’s a quick and easy recipe that will warm you right up on a cold autumn day!

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

IP Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 594kcal

Author Joanna Cismaru

Equipment

• Instant Pot – 6 quart

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter unsalted
• 1 large onion chopped
• 3 cloves garlic minced
• 1 teaspon dried oregano
• ½ teaspoon dried thyme
• salt and pepper to taste
• 1 pound kielbasa sausage cut in small pieces
• 1½ pound potatoes red or yellow, diced into 1-inch pieces
• 6 cup chicken broth low sodium
• 4 cups fresh spinach chopped
• 1 cup heavy cream
• ½ cup Parmesan cheese freshly grated

US Customary – Metric

Instructions

• Turn your Instant Pot to the saute setting. Add the olive oil and butter and melt. Add the onion, garlic and cook for 3 minutes until the onion softens and becomes translucent.
• Add the oregano, thyme, salt, pepper, kielbasa and potatoes to the pot and stir to combine.
• Pour in the chicken broth and stir. Close the lid and set on Manual, high pressure for 5 minutes. It will take about 10 minutes to come to pressure. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.
• Select the saute setting on the Instant pot again and stir in the spinach and cook for about 1 minute until wilted. Stir in the heavy cream and adjust for salt and pepper as needed. Cook for another minute until the soup is heated through.
• Serve immediately sprinkled with Parmesan cheese.

Notes

1. Check your manual. For the best results, check your manufacturer’s guide for recommendations on how to use your Instant Pot before starting any IP recipe. 
2. Saute the veggies. Don’t skip sautéing the onion and garlic. You may want to just throw everything into the pot, but layered flavor is created in steps.
3. Season at the end. Wait until the Instant Pot creamy potato sausage soup is fully cooked before adding more salt. This will prevent you from accidentally over-salting.
4. You can store Instant Pot creamy potato sausage soup in the fridge for about 4 days or in the freezer for up to 3 months in an airtight container.

Nutrition

Serving: 1serving | Calories: 594kcal | Carbohydrates: 29g | Protein: 23g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 916mg | Potassium: 1062mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2591IU | Vitamin C: 31mg | Calcium: 190mg | Iron: 3mg

The post Instant Pot Creamy Potato Sausage Soup appeared first on Craving Home Cooked.

This Instant Pot Beef Stew is the be-all and end-all when it comes to beef stew! It truly is the ultimate stew with melt-in-your-mouth, super tender beef and a rich and deeply flavored broth. It’s hearty, delicious, fast and super easy.

Beef stew is a classic yet simple dish. It’s the basic meat and and potatoes dish. Yet it is a favorite through and through. Not only is it economical, it is the epitome of comfort food!

Beef stew is all about the tender meat that just melts in your mouth, usually acquired through long hours of slow cooking. Enter: the Instant Pot. While the instant pot is a multi-cooker, there’s no doubt the the high pressure cooker is probably the most used feature. And why not? In minutes you can have any dinner you desire!

Instant Pot Beef Stew

• Quick & Easy Recipe
• Perfect Freezer Meal
• One Pot Meal – Easy Cleanup
• Simple Ingredient List
• Hearty & Comforting

Beef stew is the ideal dish to be made in the instant pot. While I admit, at first I was skeptical to just throw everything in there thinking the potatoes were going to be mushy if cooked for the same amount of time as the beef, I had no reason to be!

The instant pot prevailed, yet again. The beef was super tender, and the potatoes and carrots were cooked to perfection. It’s truly a simple dish to make, but one that’s loaded with tons of rich and deep flavors.

Ingredient Notes

• Beef – Stewing beef, cut in cubes (such as chuck or round). See “FAQs & Expert Tips” for more info.
• Flour – I used all-purpose flour to coat the beef before searing.
• Olive Oil – Substitute sunflower, safflower or avocado oil.
• Beef Broth – I opt for low sodium. Water or chicken/vegetable broth can be used.
• Potatoes – Medium potatoes, peeled and cut into cubes. I prefer Yukon gold.
• Carrots – Large carrots, peeled and sliced.
• Onion – A large white or yellow onion, chopped.
• Garlic – Fresh is best! Minced.
• Tomato Paste – Make sure to get tomato paste and not tomato sauce.
• Worcestershire Sauce – For added flavor.
• Bay Leaves – Dried. Essential for soups and stews!
• Seasoning – Cumin, Italian seasoning, salt & pepper.
• Parsley – Fresh parsley, for garnish.

How To Make Instant Pot Beef Stew

1. Prep Beef: Place the beef in a ziploc bag, add the flour and the 1 tsp salt and pepper. Close the ziploc bag and shake until each piece of beef is fully coated in flour. 
2. Sear: Turn the Instant Pot to the high saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot). Add the olive oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the beef pieces and sear until brown on all sides. Do not overcrowd, you will probably need to do this in a couple batches. Should take about 5 minutes per batch. Transfer the first batch to a plate and repeat with the second batch. Press the keep warm/cancel button on your instant pot.
3. Add Ingredients: Add the rest of the ingredients to the instant pot and stir everything together. There should be more than enough liquid to cover all the ingredients. Close the lid. Set the Instant Pot to manual setting and set the timer to 35 minutes.
4. Finish & Serve: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Serve warm.

Tips

1. Make sure you use the right cut of meat. Use the less expensive, tougher cuts. Because of the slow cooking or high pressure cooking, tougher beef cuts like chuck or round break down and become really tender.
2. Make sure to sear the meat! Searing the meat is essential when making stew to really lock in those flavors and start building deep and rich flavors. You must sear the beef until the bottom has a dark crust and make sure you sear the beef on all sides. Do not skip this step.
3.  When you’re browning the beef, DO NOT put the lid on the instant pot.
4. I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe. 
5. Add any extra goodies you see fit! Whether it be seasoning, herbs, veggies etc.

Storing

Store in an airtight container in the refrigerator for up to 4 days.

Freezing

This soup will also last in an airtight container in the freezer for up to 3 months.

More Great Recipes To Try

• Instant Pot Beef Burgundy
• Easy Pot Roast
• Instant Pot Beef Bourguignon
• Ratatouille
• Instant Pot Chicken Thighs
• Beef Goulash

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Instant Pot Beef Stew

This Instant Pot Beef Stew is the be-all and end-all when it comes to beef stew! It truly is the ultimate stew with this melt-in-your-mouth, super tender beef and this rich and deeply flavored sauce. It’s hearty, it’s delicious, it’s fast and super easy.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Wait time 20 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Calories 469kcal

Author Joanna Cismaru

Ingredients

• 3 pounds stewing beef cut in cubes (such as chuck or round)
• 1/4 cup all-purpose flour
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• 2 tablespoon olive oil
• 3 1/2 cups beef broth low sodium, (or water or chicken broth)
• 6 medium potatoes peeled and cut into cubes
• 3 large carrots peeled and sliced
• 1 large onion chopped
• 5 cloves garlic minced
• 3 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon cumin
• 2 bay leaves dried
• 1 tablespoon Italian seasoning
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• 2 tablespoon fresh parsley for garnish

US Customary – Metric

Instructions

• Prep the Beef: Place the beef in a ziploc bag, add the flour and the 1 tsp salt and pepper. Close the ziploc bag and shake until each piece of beef is fully coated in flour. 
• Sear the Beef: Turn the Instant Pot to the high saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the olive oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the beef pieces and sear until brown on all sides. Do not overcrowd, you will probably need to do this in a couple batches. Should take about 5 minutes per batch. Transfer the first batch to a plate and repeat with the second batch. Press the keep warm/cancel button on your instant pot.
• Add Ingredients: Add the rest of the ingredients to the instant pot and stir everything together. There should be more than enough liquid to cover all the ingredients. Close the lid. Set the Instant Pot to manual setting and set the timer to 35 minutes.
• Finish & Serve: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Serve warm.

Notes

1. What is stewing beef: Beef sold for stew that is trimmed and cut into bite-size cubes. Usually it’s chuck or round, tough cuts that get really tender and flavorful when cooked slowly or under high pressure. 
2. Make sure you use the right cut of meat. Use the less expensive, tougher cuts. Because of the slow cooking or high pressure cooking, tougher beef cuts like chuck or round break down and become really tender.
3. Make sure to sear the meat! Searing the meat is essential when making stew to really lock in those flavors and start building deep and rich flavors. You must sear the beef until the bottom has a dark crust and make sure you sear the beef on all sides. Do not skip this step.
4.  When you’re browning the beef, DO NOT put the lid on the instant pot.
5. Add any extra goodies you see fit! Whether it be seasoning, herbs, veggies etc.
6. Leftovers: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
7. I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe. 

Nutrition

Serving: 1serving | Calories: 469kcal | Carbohydrates: 25g | Protein: 52g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 132mg | Sodium: 1118mg | Potassium: 1152mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4345IU | Vitamin C: 18.8mg | Calcium: 75mg | Iron: 9.3mg

The post Instant Pot Beef Stew appeared first on Craving Home Cooked.

Tender, juicy chicken thighs and gravy made in the instant pot! This recipe for Instant Pot Chicken Thighs is as simple as it gets. With a short ingredient list filled with kitchen staples, this is the perfect one pot recipe for busy weeknight meals!

Chicken dinners are a go-to for me whenever I want a classic, quick, and delicious meal, without putting a ton of effort in! Other recipes I gravitate to when I’m busy? Instant pot! So why not combine two of my favorites together to create a fabulous, easy, and flavorful dinner?!

Made entirely in the instant pot, complete with a simple gravy, these Instant Pot Chicken Thighs are going to become a staple in your weekly meal plan, guaranteed.

Instant Pot Chicken Thighs

• Simple, Short Ingredient List
• Quick & Easy To Make
• One Pot Meal
• Versatile & Customizable
• Perfect For Busy Weeknights

These chicken thighs combine simplicity with flavor, making it an no-brainer for those mid-week meals! I am certain you will have most, if not all of the required ingredients in your kitchen already, just begging to be tossed into the instant pot. Along with tender, juicy chicken thighs, I’m also giving you a gravy made with those delicious brown bits and drippings left in the instant pot! All in all, this one pot recipe is a MUST MAKE.

Ingredient Notes

• Chicken – Bone-in, skin-on chicken thighs! You can use other cuts of chicken as well with this recipe, but the cook time will vary.
• Seasoning – Garlic powder, paprika (sweet or smoked), dried oregano, salt & pepper.
• Olive Oil – Substitute sunflower, safflower or avocado oil.
• Chicken Broth – I always opt for low sodium to control the salt levels. You can also make a homemade version using my chicken broth recipe or use water instead.
• Cornstarch – To thicken the gravy.

How To Make Chicken Thighs In The Instant Pot

1. Prep: Season the chicken thighs on both sides with garlic powder, paprika, pepper, salt and oregano. Set the Instant Pot to the Saute setting and add the olive oil to heat.
2. Cook Chicken: When the olive oil is hot, add the chicken thighs and sear on all sides for 2 to 3 minutes per side, skin side down first. Do it in batches if not all the thighs fit. Remove the chicken from the Instant Pot and set aside.
3. Add Broth: Pour the chicken broth into the Instant Pot and use a wooden spoon to scrape the brown bits from the bottom of the insert. Place the trivet inside. Place the chicken on top of the trivet and close the Instant Pot lid.
4. Cook: Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 12 minutes. It will take about 10 minutes to come to pressure. When the time is up, let the Instant Pot release naturally for 10 minutes then release remaining pressure. Place the chicken on a plate and let it rest. Remove the trivet from the instant pot.
5. Make Gravy: In a small bowl whisk together the cornstarch and ¼ cup water to make a slurry. Add the slurry to the Instant pot and stir until thickened. You can press the “saute” function to simmer it for a few minutes to help thicken the gravy.
6. Serve: Serve the chicken thighs with gravy over mashed potatoes.

FAQs & Expert Tips

FAQs

Tips

1. I always recommend using a meat thermometer for chicken attached to the bone, as it can sometimes remain a little more pink than a chicken breast, due to the minerals in the bones.
2. Play around with different spice combinations and marinades to make these chicken thighs to your liking.
3. Always read the manufacturer’s guide to your instant pot for correct instructions on how to use.
4. If you don’t want to make the gravy, skip it!

Storing Leftovers

Transfer leftover chicken thighs to an airtight container and place in the fridge. Your instant pot chicken thighs will keep for 3 days, if stored properly.

Freezing

I recommend freezing these chicken thighs to extend their shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4-6 months.

Reheating Chicken Without Drying It Out!

There are a couple different options when it comes to reheating chicken, the most common ways are in the oven or in the microwave.

1. In the oven: Preheat your oven to 325 F degrees and line a baking sheet with aluminum foil. Place the chicken in the centre of the aluminum foil and pull the sides up to completely wrap the chicken in the foil (brushing with a little olive oil prior to wrapping in foil will also help to keep the chicken crispy on the outside). Cook until internal temperature reaches 165 F degrees.
2. In the microwave: Place the chicken into a microwave-safe dish. Again you can brush the chicken with olive oil to help the chicken stay moist. Cover the dish with microwave-safe plastic wrap and cook for 2 – 3 minutes at a time, until internal temperature reaches 165 F degrees.

More Great Recipes To Try

• Honey Garlic Chicken
• Baked Chicken Thighs
• Skillet Chicken and Mushrooms
• Garlic Soy Chicken
• Oven Baked Chicken Thighs
• Baked Chicken Breast
• Huli Huli Chicken
• Chicken Thighs With Creamy Lemon Dill Sauce

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Instant Pot Chicken Thighs

Tender, juicy chicken thighs and gravy made in the instant pot! This recipe for Instant Pot Chicken Thighs is as simple as it gets. With a short ingredient list filled with kitchen staples, this is the perfect one pot recipe for busy weeknight meals!

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Pressure + NPR Time 20 minutes minutes

Total Time 37 minutes minutes

Servings 6

Calories 373kcal

Author Joanna Cismaru

Equipment

• Instant Pot – 6 quart

Ingredients

• 6 chicken thighs bone-in, skin-on
• 1 teaspoon garlic powder
• 1 teaspoon paprika sweet or smoked
• ½ teaspoon pepper or to taste
• 1 teaspoon salt or to taste
• 1 teaspoon dried oregano
• 2 tablespoon olive oil
• 1 cup chicken broth low sodium, or water
• 1 tablespoon cornstarch for gravy
• ¼ cup water for gravy

US Customary – Metric

Instructions

• Prep: Season the chicken thighs on both sides with garlic powder, paprika, pepper, salt and oregano. Set the Instant Pot to the Saute setting and add the olive oil to heat.
• Cook Chicken: When the olive oil is hot, add the chicken thighs and sear on all sides for 2 to 3 minutes per side, skin side down first. Do it in batches if not all the thighs fit. Remove the chicken from the Instant Pot and set aside.
• Add Broth: Pour the chicken broth into the Instant Pot and use a wooden spoon to scrape the brown bits from the bottom of the insert. Place the trivet inside. Place the chicken on top of the trivet and close the Instant Pot lid.
• Cook: Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 12 minutes. It will take about 10 minutes to come to pressure. When the time is up, let the Instant Pot release naturally for 10 minutes then release remaining pressure. Place the chicken on a plate and let it rest. Remove the trivet from the instant pot.
• Make Gravy: In a small bowl whisk together the cornstarch and ¼ cup water to make a slurry. Add the slurry to the Instant pot and stir until thickened. You can press the "saute" function to simmer it for a few minutes to help thicken the gravy.
• Serve: Serve the chicken thighs with gravy over mashed potatoes.

Notes

1. I always recommend using a meat thermometer for chicken attached to the bone, as it can sometimes remain a little more pink than a chicken breast, due to the minerals in the bones.
2. Play around with different spice combinations and marinades to make these chicken thighs to your liking.
3. Always read the manufacturer’s guide to your instant pot for correct instructions on how to use.
4. If you don’t want to make the gravy, skip it!
5. Transfer leftover chicken thighs to an airtight container and place in the fridge. Your chicken thighs will keep for 3 days, if stored properly.
6. I recommend freezing these chicken thighs to extend their shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4-6 months.

Nutrition

Serving: 1thigh | Calories: 373kcal | Carbohydrates: 3g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 512mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Calcium: 17mg | Iron: 1mg

The post Instant Pot Chicken Thighs appeared first on Craving Home Cooked.

Classic salisbury steak, made in the Instant Pot! My Instant Pot Salisbury Steak hosts all the delicious, traditional flavors we have come to love, with an easier method! A quick and delicious dinner the whole family will enjoy.

Tender meat, rich mushroom gravy, big flavors. Salisbury steak is such a classic dish, and for good reason. I wanted to take an already simple dish and simplify it even more! Enter: the instant pot. I’m always looking for excuses to use my instant pot because it makes everything much easier, and this Instant Pot Salisbury Steak will prove that!

Instant Pot Salisbury Steak

• Easy To Make
• Quick and Easy Meal
• Simple Ingredients
• Great Freezer Meal
• Made Quick In The Instant Pot

Not only can this dish be made entirely in the instant pot, meaning only ONE pot to clean, it also takes just 45 minutes start to finish! Plus, it makes the perfect make ahead/freezer meal for all those busy weeknights you might not be prepared for! Whether or not you’re already a fan of salisbury steak, I guarantee you’ll be a fan of this instant pot version.

Ingredient Notes

Salisbury Steak

• Ground Beef – I used extra lean ground beef because it works best!
• Breadcrumbs – Use your favorite. I prefer panko or Italian.
• Egg – This will act as a binder, I always use a large sized egg.
• Worcestershire Sauce – This adds a nice depth of flavor to the steaks. If you don’t have it, substitute with soy sauce.
• Olive Oil – For browning patties! Substitute sunflower, safflower or avocado oil.

Gravy

• Onion – White or yellow, halved and sliced thinly.
• Mushrooms – White or cremini, sliced.
• Beef Broth – I always opt for low sodium to control the salt levels.
• Tomato Paste – Make sure to use PASTE and not sauce. We want a thicker gravy with more concentrated flavor, this will add a richness to our sauce.
• Worcestershire Sauce – To compliment the flavor in the meat! If you don’t have it, substitute with soy sauce.
• Cornstarch – To thicken the gravy. Flour can also be used instead.

Garnish

• Parsley – I used fresh parsley, chopped. This is optional, but they say you “eat with your eyes first” so I like the vibrant color it adds to the dish.

How To Make Instant Pot Salisbury Steak

1. Make Patties: In a large bowl, combine the beef, breadcrumbs, egg, Worcestershire sauce, salt and pepper, using your clean hands. Divide into 6 equal pieces and form each one into oval patties.
2. Cook Patties: In a large skillet add the olive oil and heat over medium-high heat. Add the meat patties and fry on both sides until browned, about 3 minutes per side. Transfer the patties to a plate. *These can be browned in the instant pot as well using the sauté function, but I find it easier to just use a skillet.
3. Add Ingredients: Place the onion and mushrooms in the instant pot, then layer the beef patties over the mushrooms. Combine the beef broth, tomato paste, Worcestershire sauce, salt and pepper and pour over the steak.
4. Cook: Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 18 minutes.
5. Make Gravy: Once the Instant Pot cycle is complete, quick release. Remove patties from the instant pot and turn the Instant Pot to the Saute setting. In a small bowl whisk the cornstarch with the 2 tbsp of water, pour this over the mushroom gravy in the IP. Stir everything well and cook for a couple more minutes until the gravy thickens.
6. Finish: Add the steak patties back to the Instant pot and spoon gravy over the top. Cook for another minute until the meat patties warm through.
7. Serve: Garnish with parsley and server over mashed potatoes, rice or noodles.

Tips

1. If you only want to use one pot, the patties can be browned in the instant pot using the sauté function! I find it easier to just use a skillet.
2. Make sure to use tomato paste! Tomato paste is more concentrated in flavor, and doesn’t add any extra liquid to our dish.
3. Try adding mustard, hot sauce, fresh herbs, etc. to really customize this dish and give it some pizazz!

Storing Leftovers

Transfer your leftovers to an airtight container and store in the fridge for 3-4 days.

Reheating

Since the beef is fully cooked through and you don’t have to worry about over-cooking, you can reheat in the microwave at 20 second intervals until hot. You can also reheat on the stovetop in a skillet over medium heat if you prefer. I suggest adding a splash of beef broth in the skillet so that the sauce doesn’t reduce too much as the steaks reheat.

Freezing/Make Ahead

Make Ahead

If you want to freeze your Salisbury steak as prep for future dinners, I suggest freezing the uncooked patties on a parchment paper lined baking sheet for 2 hours. Transfer them to a large freezer bag or airtight container. Then, transfer the prepared gravy to a separate container.

To cook, let the patties and gravy thaw overnight in the fridge. Cook the patties as instructed in the recipes, add the gravy, and enjoy!

Freezing Leftovers

If you have leftovers and you’re hoping to extend their life, make sure they’re fully cooled before transferring them to an airtight container. Your Salisbury steak will last 2-3 months frozen.

You can thaw your leftovers directly in the microwave, or let them thaw in the fridge overnight before reheating on the stovetop.

More Great Recipes To Try

• Asian Style Pepper Steak
• Salisbury Steak Meatballs
• Roast Chicken Recipe
• The Best Homemade Burgers
• Easy Beef and Broccoli
• Garlic Butter Steak And Potatoes
• Southwestern Style Stuffed Peppers
• Italian Style Hamburger Steak
• Poor Man’s Steak with Onion Gravy

Print

Instant Pot Salisbury Steak

Classic salisbury steak, made in the Instant Pot! My Instant Pot Salisbury Steak hosts all the delicious, traditional flavors we have come to love, with an easier method! A quick and delicious dinner the whole family will enjoy.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Pressure Release Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 407kcal

Author Joanna Cismaru

Equipment

• Instant Pot – 6 quart

Ingredients

Salisbury Steak

• 1 ½ pound ground beef extra lean
• ½ cup breadcrumbs
• 1 large egg
• ½ teaspoon Worcestershire sauce
• ½ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 2 tablespoon olive oil for browning patties

Gravy

• 1 large onion halved and sliced thinly
• 8 ounce mushrooms white or cremini, sliced
• 2 cups beef broth low sodium
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste
• 2 teaspoon cornstarch
• 2 tablespoon water

Garnish

• 1 tablespoon fresh parsley chopped, for garnish

US Customary – Metric

Instructions

• Make Patties: In a large bowl, combine the beef, breadcrumbs, egg, Worcestershire sauce, salt and pepper, using your clean hands. Divide into 6 equal pieces and form each one into oval patties.
• Cook Patties: In a large skillet add the olive oil and heat over medium-high heat. Add the meat patties and fry on both sides until browned, about 3 minutes per side. Transfer the patties to a plate. *These can be browned in the instant pot as well using the sauté function, but I find it easier to just use a skillet.
• Add Ingredients: Place the onion and mushrooms in the instant pot, then layer the beef patties over the mushrooms. Combine the beef broth, tomato paste, Worcestershire sauce, salt and pepper and pour over the steak.
• Cook: Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 18 minutes.
• Make Gravy: Once the Instant Pot cycle is complete, quick release. Remove patties from the instant pot and turn the Instant Pot to the Saute setting. In a small bowl whisk the cornstarch with the 2 tbsp of water, pour this over the mushroom gravy in the IP. Stir everything well and cook for a couple more minutes until the gravy thickens.
• Finish: Add the steak patties back to the Instant pot and spoon gravy over the top. Cook for another minute until the meat patties warm through.
• Serve: Garnish with parsley and server over mashed potatoes, rice or noodles.

Notes

1. If you only want to use one pot, the patties can be browned in the instant pot using the sauté function! I find it easier to just use a skillet.
2. Make sure to use tomato paste! Tomato paste is more concentrated in flavor, and doesn’t add any extra liquid to our dish.
3. Try adding mustard, hot sauce, fresh herbs, etc. to really customize this dish and give it some pizazz!
4. Transfer your leftovers to an airtight container and store in the fridge for 3-4 days.
5. If you have leftovers and you’re hoping to extend their life, make sure they’re fully cooled before transferring them to an airtight container. Your Salisbury steak will last 2-3 months frozen.

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 12g | Protein: 25g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 631mg | Potassium: 687mg | Fiber: 1g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg

The post Instant Pot Salisbury Steak appeared first on Craving Home Cooked.

This homemade, Instant Pot Yogurt is lusciously creamy, thick, and delicious. You’ll never buy store bought again, because this recipe is made in just one pot, with only 2 ingredients!

Making his Instant Pot Yogurt is easy on your pocketbook and definitely tastes better than store bought. Best of all, it only requires 2 ingredients. I have to admit I’m a bit of a yogurt snob, and am totally hooked on this homemade version. If you love yogurt as much as I do, give it a try!

Why Make This Instant Pot Yogurt

• Only 2 ingredients
• Cheaper than store bought
• Healthy
• Tastes way better than store bought
• Good source of probiotics

Yogurt is so versatile and this instant pot recipe is easier than ever! There’s nothing like saving money, all while enjoying something that’s homemade and good for you.

This homemade yogurt is incredibly creamy and delicious and you can make it as tangy as you like. Although it may be a bit overwhelming when you thing about making your own yogurt, just give it a try. It may be time consuming, but quite easy.

Ingredient Notes

• Whole Milk – I use pasteurized, full fat cow milk. See additional notes in the FAQs section.
• Plain Greek Yogurt – Use any plain yogurt from the store, but it MUST have active bacterial cultures for use as a yogurt starter.

How To Make Instant Pot Yogurt?

1. Add Milk: Add milk to the Instant Pot. Secure the lid but ensure the valve is on SEAL.
2. Boil Milk: Push the yogurt button until the screen reads BOIL. Let the cycle complete- this could take up to an hour. Quick release the pressure and remove the lid. Use a thermometer to test the temperature. It should read 180°F-200°F. Repeat the boil cycle if the milk is lower than 180°F.
3. Read Temperature: Fill your sink or a large bowl with cold water. Remove the insert, with the milk, from your Instant Pot and place it in the cold water. Stir, while taking the temperature, until it reaches 110°F-115°F.
4. Add Yogurt Starter: Ladle about ½ a cup of the milk into a bowl, add the yogurt, and mix well to combine. Add the mixture back into the pot with the rest of the milk and stir.
5. Make Yogurt: Add the insert back into the Instant Pot. Secure the lid and click the yogurt button, then set the time for 8-12 hours. 8 hours for a more mild tasting yogurt and up to 12 hours for a tangier flavor.
6. Bottle Yogurt: After this process, remove the lid. There will be no pressure to release. Transfer the yogurt to a large container or smaller individual containers and refrigerate for 4-5 hours to set.

FAQ’s and Expert Tips

FAQs

Tips

1. Clean the Instant Pot first, don’t just simply wash it, make sure you sanitize the inner pot by pouring boiling water in it, then discarding it. This will help with the flavor of the yogurt.
2. All equipment and storage jars, if using, should also be thoroughly washed or sterilized.
3. It’s a good idea to save 2-4 tbsp of finished yogurt, because this can be used as a yogurt starter for your next batch.
4. I recommend freezing your starter immediately after fresh yogurt is made. Use an ice cube tray, for ease of use. When ready to use, thaw yogurt cubes in the fridge to keep cultures intact.
5. The longer you incubate your yogurt, the more tart it will be. See Step 5 in recipe.
6. You can turn this into a Greek yogurt, by straining it in a cheesecloth over a large mixing bowl overnight. This will result in a thick Greek yogurt.

Storing

Homemade Instant Pot yogurt will last about 10-14 days in the refrigerator. The fresher the milk, the better the taste.

Freezing

Yogurt will keep in the freezer for up to 2 months. However, since the texture will change, I don’t normally recommend it.

More Great Recipes To Try

• Easy Strawberry Cake
• Bread
• Lemon Yogurt Cake
• No Knead 1 Hour Cinnamon Rolls
• Instant Pot Beef Stew
• Instant Pot Cranberry Sauce
• Apple Pie Baked Oatmeal

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Instant Pot Yogurt

This homemade, Instant Pot Yogurt is lusciously creamy, thick, and delicious. You'll never buy store bought again, because this recipe is made in just one pot, with only 2 ingredients!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 9 hours hours

Total Time 9 hours hours 5 minutes minutes

Servings 8

Calories 156kcal

Author Joanna Cismaru

Equipment

• Instant Pot – 6 quart
• Candy Thermometer

Ingredients

• 8 ½ cups whole milk 2 litres, 1/2 gallon
• 2 tablespoon plain Greek yogurt must contain active bacterial cultures

US Customary – Metric

Instructions

• Add Milk: Add milk to the Instant Pot. Secure the lid but ensure the valve is on SEAL.
• Boil Milk: Push the yogurt button until the screen reads BOIL. Let the cycle complete- this could take up to an hour. Quick release the pressure and remove the lid. Use a thermometer to test the temperature. It should read 180°F-200°F. Repeat the boil cycle if the milk is lower than 180°F.
• Read Temperature: Fill your sink or a large bowl with cold water. Remove the insert, with the milk, from your Instant Pot and place it in the cold water. Stir, while taking the temperature, until it reaches 110°F-115°F.
• Add Yogurt Starter: Ladle about ½ a cup of the milk into a bowl, add the yogurt, and mix well to combine. Add the mixture back into the pot with the rest of the milk and stir.
• Make Yogurt: Add the insert back into the Instant Pot. Secure the lid and click the yogurt button, then set the time for 8-12 hours. 8 hours for a more mild tasting yogurt and up to 12 hours for a tangier flavor.
• Bottle Yogurt: After this process, remove the lid. There will be no pressure to release. Transfer the yogurt to a large container or smaller individual containers and refrigerate for 4-5 hours to set.

Notes

1. Clean the Instant Pot first, don’t just simply wash it, make sure you sanitize the inner pot by pouring boiling water in it, then discarding it. This will help with the flavor of the yogurt.
2. All equipment and storage jars, if using, should also be thoroughly washed or sterilized.
3. I recommend freezing your starter immediately after fresh yogurt is made. Use an ice cube tray, for ease of use. When ready to use, thaw yogurt cubes in the fridge to keep cultures intact.
4. The longer you incubate your yogurt, the more tart it will be. See Step 5 in recipe.
5. You can turn this into a Greek yogurt, by straining it in a cheesecloth over a large mixing bowl overnight. This will result in a thick Greek yogurt.
6. Freeze 2 tbsp from this batch of yogurt so that you can use it to make more yogurt in the future.
7. Nutritional information is per ½ cup of yogurt.
8. Homemade Instant Pot yogurt will last about 10-14 days in the refrigerator. The fresher the milk, the better the taste.
9. Yogurt will keep in the freezer for up to 2 months. However, since the texture will change, I don’t normally recommend it.

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 110mg | Potassium: 332mg | Sugar: 13g | Vitamin A: 407IU | Calcium: 288mg | Iron: 1mg

The post Instant Pot Yogurt appeared first on Craving Home Cooked.

This made from scratch Instant Pot Cranberry Sauce is a beautiful addition to your Thanksgiving or Christmas table! A quick, sweet, tart, home made ruby red sauce, exploding with flavor makes ready in just 30 minutes.

Am I allowed to say “Tis The Season!” yet? Because believe it or not Thanksgiving and Christmas are right around the corner! I know, kind of crazy! And the closer that we get to the holidays the more I keep thinking about essential holiday recipes for all of you!

You truly can not go wrong with a homemade cranberry sauce. It’s harvest season around these parts of Canada and I cannot even begin to describe the flavor that is, fresh cranberries. This cranberry sauce is made in one pot, with a little bit of nutmeg and some orange zest – and let me tell you, it’s a home run!

Ingredient Notes

• Cranberries – The most important ingredient in this recipe. I am using 1 bag of fresh cranberries today but frozen cranberries work just as well.
• Orange – We’re using the juice and the zest, this will help to add acidity and will also brighten our sauce.
• Sugar – Simple, granulated white sugar is all that’s needed.
• Nutmeg – This is going to help round out the sauce – if you don’t have any on hand, cinnamon will work just as well.
• Vanilla – The secret ingredient! Only a little splash in needed to bring all these flavors together!

How to Pick Out the Freshest Cranberries

If you’re really going the extra mile for this cranberry sauce and picking out individual fresh cranberries, there are a couple things you want to look for.

1. Look for cranberries that are deep red in color, and
2. They should also be plump, and firm to touch.

You will know they are fresh if you can bounce a couple off the floor (I’m not kidding, try to be discrete!).

How to Make Instant Pot Cranberry Sauce

1. Assemble the sauce: In an instant pot or pressure cooker, add 8oz of the cranberries, orange juice, and orange zest. Lock the lid into place, turn the valve to sealing. Select manual/pressure cook and adjust pressure to high; set the timer for 15 minutes. When cooking has finished, let the pressure release naturally and then turn the valve to venting in order to release any remaining pressure.
2. Finish the sauce: Remove the lid and add in left over portion of cranberries, as well as the sugar, nutmeg, and vanilla. Stir until sugar is dissolved and the last berries begin to burst – which should be within 3 minutes. And voila!

NOTE: If the sauce is too thick, you can add water (not too much!) in order to thin the sauce to better suit your liking!

What Else Can I Add to My Cranberry Sauce?

You can add lots! Cranberry sauce is a bit of a blank canvas, here are a few suggestions:

• Nuts – Any of your choice – chopped pecans would be delish!
• Spices – Different spices such as allspice, cinnamon, or cloves.
• Raisins
• Candied ginger
• Pomegranate molasses

Why You’ll Love This Recipe

Versatility you guys! Don’t limit yourself to only making this sauce a couple times a year – there are so many ways to use this cranberry sauce that are not dependant on whether or not it’s a holiday!

• Jam – Use it like a jam, on fresh breads, paninis, pancakes and waffles.
• Flavor – Add it to yogurt, smoothies, cream cheese spreads, or even whipped cream.
• Baking – This is a no brainer! Put it in tarts, muffins, pastries and so much more!
• Glaze – Add it onto poultry or meat for a little zingy topping!

Leftovers

If you store cranberry sauce in the fridge in an airtight container it will actually last up tp 2 weeks! It freezes really well too making it super helpful for preparing ahead of time!

What To Serve With

• Balsamic Pork Loin
• Baked Chicken Thighs
• Roast Turkey
• Cranberry Meatballs

Craving More Holiday Sides?

• Butter Biscuits
• Potatoes Au Gratin
• Roasted Green Beans
• Garlic Herb Red Potato Salad
• Garlic Parmesan Roasted Brussels Sprouts

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Instant Pot Cranberry Sauce

This made from scratch Instant Pot Cranberry Sauce is a beautiful addition to your Thanksgiving or Christmas table! A quick, sweet, tart, home made ruby red sauce, exploding with flavor makes it a perfect holiday essential.

Course Sauce, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

NPR 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 78kcal

Author Joanna Cismaru

Equipment

• Instant Pot – 6 quart

Ingredients

• 12 ounce cranberries fresh (1 bag)
• 1/2 cup orange juice
• 1/2 cup sugar granulated
• 2 tablespoon orange zest
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Add 8 oz of the cranberries, orange juice and orange zest to the Instant Pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, let the pressure release naturally for 7 minutes, then turn the valve to “venting” to quick release the remaining pressure.
• Unlock and remove the lid. Select Sauté mode. Add remaining cranberries, sugar, nutmeg and vanilla extract. Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes. Add a bit of water to thin the sauce out if it gets too thick for your liking.

Notes

1. If you store cranberry sauce in the fridge in an airtight container it will actually last up tp 2 weeks! It freezes really well too making it super helpful for preparing ahead of time!

Nutrition

Calories: 78kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 67mg | Fiber: 2g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 15mg | Calcium: 8mg | Iron: 1mg

The post Instant Pot Cranberry Sauce appeared first on Craving Home Cooked.

This Instant Pot Shredded Chicken is tender, juicy and made in a flash – thanks to the instant pot! Perfect for BBQs, get togethers or anytime you’re looking for a quick and easy meal!

Chicken is a staple in most households, and for good reason. It’s extremely versatile, can be utilized for an abundance of different meals, is easy to cook and is just down right delicious! This Instant Pot Shredded Chicken checks ALL of those boxes.

Made in just 15 minutes, using only FOUR ingredients, you can have this easy dish ready and waiting! Shredded chicken is perfect for BBQs, potlucks, get togethers – basically anytime you want to feed a lot of people and keep them all satisfied, this is the recipe you’ll reach for.

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Salt & Pepper – To taste.
• Chicken – You’ll want boneless, skinless chicken breasts for this one!
• Chicken Broth – You can use my recipe for homemade chicken broth or opt for a low sodium version from the store!

How to make shredded chicken in the instant pot

1. Season Chicken: Season the chicken breasts on both sides with salt and pepper.
2. Prep Instant Pot: Pour the chicken broth into your Instant Pot and place the trivet inside. Lay the chicken breasts over the trivet. It’s okay if the sides overlap a little bit.
3. Cook: Secure the lid of your Instant Pot and set the valve from VENT to SEAL. Cook on high pressure for 10 minutes, then quick release the pressure. If you’re using frozen chicken breasts, cook them for 15 minutes.
4. Shred & Serve: Drain off all but 1/2 cup of liquid. Use 2 forks to shred the chicken in the pot with the reserved liquid. Season with more salt and pepper if needed and serve.

What can I add to my chicken?

If you want to kick it up a notch, you can certainly add any spice or flavor you want! Try these:

• BBQ Sauce
• Buffalo Sauce
• Italian Seasoning
• Sriracha or Hot Sauce
• Teriyaki Sauce
• Sweet and Sour Sauce

How to serve

You can eat this chicken pretty much any way you’d like! Toss it on a bun for a delicious shredded chicken sandwich, add it to a taco, burrito or quesadilla, use it on nachos or serve it as is! Here are some awesome additions to serve with your shredded chicken:

• Corn Fritters
• Roasted Green Beans
• Potato Salad
• Fruit Salad
• Roasted Potatoes
• Corn on the cob
• Broccoli Salad
• Coleslaw

Leftovers

Store leftovers in the fridge in a shallow, airtight container for 3-4 days.

Freezing

This is also a perfect recipe to prep in advance!

Once your shredded chicken is completely cooled, you can put it in ziplock bags or an airtight container, and store it in the freezer! Stored properly, the chicken will keep for 3-4 months.

Reheating your frozen chicken

Defrost the chicken or allow it to thaw overnight in the fridge. Place in an oven-safe dish and cover with aluminum foil. Bake in the oven at 425F for about 20 minutes or until the chicken is warmed through.

Looking for more instant pot recipes? Try these!

*all recipes made in the instant pot*

• Meatloaf
• Butter Chicken
• Orange Chicken
• Mississippi Pot Roast
• Baked Ziti
• Mashed Potatoes
• Coconut Chicken Curry
• Mongolian Beef
• Chicken Fajita Pasta
• Turkey Breast
• Cashew Chicken
• Chicken and Dumplings

Print

Instant Pot Shredded Chicken

This Instant Pot Shredded Chicken is tender, juicy and made in a flash – thanks to the instant pot! Perfect for BBQs, get togethers or anytime you're looking for a quick and easy meal!

Course Dinner, Lunch

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

NPR time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 268kcal

Author Joanna Cismaru

Equipment

• Instant Pot – 6 quart

Ingredients

• 1/2 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 4 chicken breasts boneless and skinless
• 1 cup chicken broth low sodium

Instructions

• Season Chicken: Season the chicken breasts on both sides with salt and pepper.
• Prep Instant Pot: Pour the chicken broth into your Instant Pot and place the trivet inside. Lay the chicken breasts over the trivet. It's okay if the sides overlap a little bit.
• Cook: Secure the lid of your Instant Pot and set the valve from VENT to SEAL. Cook on high pressure for 10 minutes, then quick release the pressure. If you're using frozen chicken breasts, cook them for 15 minutes.
• Shred & Serve: Drain off all but 1/2 cup of liquid. Use 2 forks to shred the chicken in the pot with the reserved liquid. Season with more salt and pepper if needed and serve.

Notes

1. Store leftovers in the fridge in a shallow, airtight container for 3-4 days.

Nutrition

Calories: 268kcal | Carbohydrates: 1g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 571mg | Potassium: 887mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

The post Instant Pot Shredded Chicken appeared first on Craving Home Cooked.

A mouth watering Instant Pot Pork Tenderloin recipe made easy! Your trusty Instant Pot will develop so much flavor in a fraction of the time. This is a simple, yet impressive meal!

A delicious and simple recipe for incredibly juicy Instant Pot Pork Tenderloin! Made with just a short list of simple ingredients this easy recipe will become a staple in your house!

Pork tenderloin covered in a simple spice rub and cooked to mouthwatering perfection in the instant pot. This easy recipe is perfect for a weeknight meal (30 minutes is all it takes to make this juicy tenderloin) but also elegant enough to serve as an impressive meal.

Pork tenderloin in the instant pot!

This recipe is fantastic, you get the most delicious and mouth watering pork tenderloin in a fraction of the time! Your trusty Instant Pot will develop so much flavor, just make sure to follow the manufacturer instructions on your instant pot for best results.

Pork tenderloin vs Pork loin

Although they may sound like the exact same thing – pork loin and pork tenderloin, they are NOT! Pork tenderloin is thin and small and comes from the muscle that runs alongside the backbone, whereas pork loin comes from the back side of the pig and is wide enough that you can cut steak-like pieces from it.

Pork tenderloin and pork loin are not easily interchangeable in recipes. The timing and heat indications will be inaccurate for a pork loin, and vice-versa. If you’re looking for a pork loin recipe, you can try this one!

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Italian Seasoning – You can use my recipe for Italian seasoning or use what you have!
• Pork Tenderloin
• Spices – I used a mix of Garlic Powder, Onion Powder and Smoked Paprika.
• Salt & Pepper – To taste.
• Olive Oil – Substitute canola, vegetable, sunflower, safflower or avocado oil.
• Soy Sauce – I opt for low sodium.
• Lemon Juice – Freshly squeezed.
• Chicken Broth – You can use my recipe for chicken stock or store bought chicken/veggie broth work as well!
• Cornstarch – To make the gravy!

How to make instant pot pork tenderloin

1. Make the Rub: Whisk the Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl. Sprinkle the dry rub evenly all over the tenderloin.
2. Sear the Pork: Turn your Instant Pot onto the sauté setting. Add the olive oil and let it heat up for 1 minute. Sear the pork loin on all sides for 2-3 minutes per side. Remove the pork loin from the pot and set it aside.
3. Simmer: Add the soy sauce, lemon juice, and chicken broth to the pot. Let it come to a simmer, scraping the bits off the bottom of the pot with a spoon or whisk. Add the trivet (rack) to the pot and place the pork loin on top.
4. Cook: Secure the lid and set the valve from VENT to SEAL. Cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest.
5. Remove: Carefully remove the pork loin from the Instant Pot and set it aside to rest on a cutting board. Remove the trivet.
6. Make Gravy: Turn the sauté setting on and let the cooking liquid come to a simmer. Whisk the cornstarch with 2 tbsp water to create a slurry and add it to the pot, while whisking, until thickened. You can mix more slurry if you’d like a thicker consistency.
7. Taste & Finish: Taste the gravy and season with salt and pepper if needed. Pour the gravy into a boat and cut the tenderloin into 1/2″-1″ slices.

Tip: Transfer the pork to a cutting board, cover it with aluminum foil and let it rest for at least 15 before cutting into it.

What to serve with pork tenderloin

There are a plethora of great options to serve alongside your pork tenderloin. My top picks would be:

• Potatoes Au Gratin
• Cauliflower Rice
• White Beans with Bacon And Herbs
• Mashed potatoes
• Roasted Brussels Sprouts
• Brandy Glazed Carrots
• Easy Oven Roasted Potatoes
• Old Fashioned Green Beans

Leftovers

Refrigerate the leftover pork tenderloin in a shallow airtight container or wrap tightly with heavy-duty aluminum foil/plastic wrap. Your cooked leftovers will last for 3 to 4 days in the refrigerator.

Freezing

Freeze in a covered airtight container, heavy-duty freezer bag, or wrap tightly with heavy-duty aluminum foil and/or freezer wrap. It will keep in the freezer for 2 – 3 months.

Looking for more instant pot recipes? Try these!

• Coconut Chicken Curry
• BBQ Pork Ribs
• Mac and Cheese
• Cashew Chicken
• Pulled Pork
• Hummus
• Chicken Fajita Pasta
• Butter Chicken
• Baked Ziti
• Orange Chicken
• Chicken Noodle Soup
• Corned Beef

Print

Instant Pot Pork Tenderloin

A mouth watering Instant Pot Pork Tenderloin recipe made easy! Your trusty Instant Pot will develop so much flavor in a fraction of the time. This is a simple, yet impressive meal!

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

NPR Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 171kcal

Author Joanna Cismaru

Equipment

• Instant Pot – 6 quart

Ingredients

• 1 tablespoon Italian seasoning
• 2 pound pork tenderloin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 1 tablespoon olive oil
• 2 tablespoon soy sauce
• 2 tablespoon lemon juice
• 1 cup chicken broth or veggie broth, low sodium
• 2 tablespoon cornstarch

US Customary – Metric

Instructions

• Make the Rub: Whisk the Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl. Sprinkle the dry rub evenly all over the tenderloin.
• Sear the Pork: Turn your Instant Pot onto the sauté setting. Add the olive oil and let it heat up for 1 minute. Sear the pork loin on all sides for 2-3 minutes per side. Remove the pork loin from the pot and set it aside.
• Simmer: Add the soy sauce, lemon juice, and chicken broth to the pot. Let it come to a simmer, scraping the bits off the bottom of the pot with a spoon or whisk. Add the trivet (rack) to the pot and place the pork loin on top.
• Cook: Secure the lid and set the valve from VENT to SEAL. Cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest.
• Remove: Carefully remove the pork loin from the Instant Pot and set it aside to rest on a cutting board. Remove the trivet.
• Make Gravy: Turn the sauté setting on and let the cooking liquid come to a simmer. Whisk the cornstarch with 2 tbsp water to create a slurry and add it to the pot, while whisking, until thickened. You can mix more slurry if you'd like a thicker consistency.
• Taste & Finish: Taste the gravy and season with salt and pepper if needed. Pour the gravy into a boat and cut the tenderloin into 1/2"-1" slices.

Notes

1. Transfer the pork to a cutting board, cover it with aluminum foil and let it rest for at least 15 before cutting into it.
2. Refrigerate the leftover pork tenderloin in a shallow airtight container or wrap tightly with heavy-duty aluminum foil/plastic wrap. Your cooked leftovers will last for 3 to 4 days in the refrigerator.
3. Freeze in a covered airtight container, heavy-duty freezer bag, or wrap tightly with heavy-duty aluminum foil and/or freezer wrap. It will keep in the freezer for 2 – 3 months.

Nutrition

Calories: 171kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 347mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg

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