Instant Pot Red Beans and Rice

Instant Pot Red beans and rice is a flavorful dish that you can make without having to wait all day, thanks to the magic of the pressure cooker. And you do not have to presoak the beans. I wondered if the flavor of this Instant Pot red beans and rice would still be as good doing it that was in my original recipe. And you know what? It totally was!

It made me want to do cartwheels in my kitchen! And then I remembered that I am thirty-eight years old, and cartwheels might throw my back out…haha!

I’ll settle for some virtual high fives from you, internet friends! I hope y’all enjoy this Instant Pot red beans and rice.

INGREDIENTS

• 1 medium onion diced
• 1 bell pepper diced
• 3 celery stalks diced
• 3 cloves garlic minced
• 1 pound dry red kidney beans
• 1 tsp salt or more to taste
• 1/2 tsp black pepper
• 1/4 tsp white pepper (optional)
• 1 tsp hot sauce (I used Texas Pete.)
• 1 tsp fresh thyme or ½ tsp dried thyme
• 2 leaves bay
• 7 cups water
• 1 pound chicken andouille sausage cut into thin slices
• 10 cups cooked rice

INSTRUCTIONS

1. Add all ingredients, except for sausage and rice to the Instant Pot.
2. Place the lid on, lock it, and set to manual high pressure for 28 minutes.
3. At the end of the 28 minutes, use the quick release method (release the valve).
4. When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid.
5. Run the lid under cold water, and set aside. This will help the Instant Pot to re-seal.
6. Add the chicken andouille sausage, place the lid on and lock it.
7. Use the manual setting at 15 minutes high pressure, and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI.
8. Please Visit Instant Pot Red Beans and Rice for full instructions.

Instant Pot New York Cheesecake

Make this Easy New York Instant Pot Cheesecake #17 Recipe. Pamper yourself or impress your guests with your choice of Smooth & Creamy or Rich & Dense Pressure Cooker Cheesecake with a crisp crust.

But why 17 times?

We wanted to…

1. Learn the ins and outs of making a stunning Pressure Cooker Cheesecake
2. Know what makes or breaks the Instant Pot Cheesecake
3. Find causes for imperfections & ways to prevent the most common issues
4. Satisfy our inner perfectionists & food nerd genes 😛

INGREDIENTS

Crust

• 10 (120g) graham crackers, finely ground
• 3 - 4 tablespoons (42g - 56g) unsalted butter, melted
• Pinch of sea salt
• 2 teaspoons - 1½ tablespoon (8.3g - 19g) brown sugar (depends on desired sweetness)
• Optional: ¼ cup (32g) all-purpose flour (for blind-baking crust)

Cheesecake Batter (7 inches x 3 inches)

• 16 ounces (454g) Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• ⅔ cup (133g) white sugar
• ½ cup (120g) sour cream, room temperature
• 2 tablespoons (16g) cornstarch
• 2 teaspoons (10ml) vanilla extract
• 2 pinches of sea salt

INSTRUCTIONS

Preparation

1. Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.
2. *Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! 

Part A. Make The Crust

1. Ground Graham Crackers: Finely ground 120g graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
2. Mix Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp - 1½ tbsp (8.3g - 19g) brown sugar together with a fork.
3. Perfectionist’s Step - Add Flour (if blind-baking for firmer & crisper crust): mix in ¼ cup (32g) all-purpose flour.
4. Add Melted Unsalted Butter: Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together.
5. Please Visit Instant Pot New York Cheesecake for full instructions

Instant Pot Pressure Cooker Chicken Enchiladas

These homemade Instant Pot Chicken Enchiladas are so delicious and thanks to the Instant Pot, a snap to make. The chicken and homemade enchilada sauce are prepared in the Instant Pot, then the enchiladas are assembled and baked in the oven. One of the features I love on my Instant Pot is the sauté feature. It’s so convenient to sauté the garlic, onion and jalapeño right in the pot, then add the chicken broth, tomato sauce, spices and chicken to cook. 

Once the chicken is cooked, remove and shred and you have all the ingredients to assemble the best chicken enchiladas you have ever had. So easy, you will never go back to store bought enchilada sauce again. This enchilada sauce tastes so fresh and flavorful next to canned enchilada sauce, there is really no comparison! I’ve also included a note in the recipe to convert these to slow cooker chicken enchiladas if you prefer.

INGREDIENTS

• 1 tablespoon of vegetable oil plus additional for toasting tortillas
• 1 cup of finely diced onion
• 4 cloves of garlic minced
• 1 jalapeno seeds removed, minced
• 1 cup of low-sodium chicken broth
• 2 8 oz cans of good quality tomato sauce
• 2 tablespoons of chili powder
• 1 tablespoon of sugar
• 1 teaspoon of cumin
• 1 teaspoon of kosher salt and several turns of freshly ground pepper
• 1 1/2 pounds of boneless skinless chicken breasts about 3 medium sized breasts
• 2 tablespoons of chopped fresh cilantro plus more for garnish
• 12 corn tortillas
• 8 oz of sharp cheddar cheese shredded
• 8 oz of monterey jack cheese shredded
• sour cream for serving

INSTRUCTIONS

1. Set Instant Pot to Saute and add 1 tablespoon of oil.
2. Saute onions, garlic and jalapeño until onions start to soften and turn translucent, 2-3 minutes.
3. Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.
4. Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
5. Set Instant Pot to High Pressure via Manual Mode for 10 minutes.
6. Instant Pot will take about 10 minutes to come to pressure, then will countdown from 10 minutes.
7. While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
8. To prepare tortillas, preheat oven to 400 degrees.
9. Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in oven for about 5 minutes, just until soft and pliable.
10. Once Instant Pot has completed 10 minute countdown, it will beep and switch to Keep Warm function.
11. Please Visit Instant Pot Pressure Cooker Chicken Enchiladas for full instructions.

Instant Pot Basil Chicken Coconut Curry

Making your own curry is super easy in the Instant Pot – in fact, one of the BEST reasons to have an Instant Pot is to make all these fun recipes – like tamales, chicken paprikash, hard and soft boiled eggs, and more. It’s truly LIFE changing. 

This curry is incredibly easy to make in the Instant Pot -it takes simple ingredients and transforms them into something that’s super yummy and even better the next day as leftovers.  

Go a step further and cook the rice just minutes before making the curry, and have it ready to pair once the curry is finished.

INGREDIENTS

Curry

• 2 boneless skinless chicken breast, cut into 1" cubes
• 4 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 Tbsp curry powder
• 1/4 tsp black pepper
• 1/2 tsp chili powder
• 1/2 red onion, chopped
• 1 Tbsp dry basil
• 1/2 tsp cardamom
• 1 tsp grated ginger
• 1 can full fat coconut milk (we use this variety
• 1 Tbsp tapioca flour/starch
• 1 Tbsp chopped cilantro

Rice 

• 1 C. white rice
• 1 1/2 C. water
• 1 Tbsp butter

INSTRUCTIONS

To cook the rice:

1. Place the water, rice and butter in the Instant Pot.
2. Put the lid on the pot, seal the valve, and set the timer for manual (high) for 7 minutes.
3. Once done, release the pressure through a quick release and serve.

For the curry:

1. In the Instant Pot, use the saute setting and combine the chicken, oil and garlic.
2. Brown the chicken for 2-3 minutes on each side, then add in the curry, black pepper, chili powder, onions, dry basil, cardamom, and grated ginger.
3. Stir the chicken to distribute the spices evenly, then turn OFF the saute function.
4. Pour in the coconut milk, and add the top to the Instant Pot.
5. Close the lid, seal the valve and set the timer for manual (high) and 5 minutes
6. Please Visit Instant Pot Basil Chicken Coconut Curry for full instructions.

Instant Pot Crack Chicken

So I finally did it! I tried the Crack Chicken Recipe for the Instant Pot. Instant Pot Crack Chicken needs a warning label.  I am not a big meat eater but I could not stop eating this dish, it truly is addicting. Ranch, cheese, bacon, and chicken all in one dish who could ask for more?  I hope you enjoy this as much as I did. 

" Crack chicken is on many low carb diets like Keto and weight watchers. Rick and I have been dieting so I made crack chicken and put it over some Zucchini noodles. That was delicious. You can also use it as a dip, with chips, or even put it on bread, and over pasta. This recipe has so many options".

INGREDIENTS

• 6-8 slices cooked bacon
• 2 pounds boneless chicken breast
• 1 packet ranch seasoning
• 8 oz cream cheese
• 1/2 cup water
• 1 cup cheddar cheese

INSTRUCTIONS

1. Place chicken and cream cheese in the IP.
2. Sprinkle the packet of ranch seasoning over the top.
3. Add half cup water.
4. Place your IP on Manual high pressure for 15 minutes. Do a quick release.
5. Remove chicken only and shred I used my kitchen aid to shred my chicken.
6. Keep your IP on low Add chicken back in. Add cheese and stir. Stir in bacon and enjoy.
7. Please Visit Instant Pot Crack Chicken for full instructions

Instant Pot Mongolian Beef

In just ten short minutes you can create this Instant Pot Mongolian Beef recipe that will blow your mind. A little sweet mixed with savory and that creamy sauce makes this Mongolian beef a must make dinner this week.

If you have been around my blog you know I love creating dishes that taste even better than take out, like my General Tso’s Chicken, and my Better Than Take Out Beef and Broccoli. It gives you that better than restaurant quality without having to leave your kitchen!

And if you have any leftover, you can save it for the next day! This instant pot dish is sure to become a new favorite dish in your home like it is in ours. 

INGREDIENTS

• 1.5 pounds flank steak
• 3/4 cup brown sugar
• 3/4 cup soy sauce
• 2 cloves garlic
• 3/4 cup water
• 2 tbs corn starch
• 2 tbs sesame oil
• 1 cup shredded Carrots

INSTRUCTIONS

1. Placepot saute.
2. Add oil, steak, and garlic.
3. Pour in carrots, soy sauce, brown sugar, and water. 
4. Manual High pressure 10 minutes
5. Quick Release.
6. Place Pot back on saute bring to a boil
7. Whisk in cornstarch.
8. Please Visit Instant Pot Mongolian Beef for full instructions.

Instant Pot Chicken Broccoli and Rice

Instant Pot Chicken Broccoli and Rice is the perfect solution for a busy week night dinner! In only 5 minutes of your time you can have a delicious home cooked meal on your table!

Being that I am now totally and completely addicted to my Instant Pot, I had to convert one of my all time favorite recipes, One Pot Chicken Broccoli and Rice. It has all of my favorite things…cheese, broccoli, and rice! I had no idea it could actually be simpler to do this in the Instant Pot than on the stove top, but it really is! You just satue the chicken for a minute or two and throw everything in so it can cook itself!

Seeing that it will probably take you longer to cut the chicken, broccoli and onion than Instant Pot Chicken Broccoli and Rice even takes to cook, I promise this is one of the easiest week night meals you can make!

INGREDIENTS

• 2 Tbls Butter
• 1½ - 2 Pounds Boneless Skinless Chicken Breast cut into cubes
• 2 Cloves Garlic
• 1 Small Onion
• 1 Tsp Salt
• 3/4 Tsp Pepper
• 1 Tsp Garlic Powder
• 1 and 1/3 Cups Long Grain Rice
• 1 and 1/3 Cups Chicken Broth
• ½ Cup Milk
• 1½ Tbls Flour
• 1-2 Cups Fresh Broccoli cooked
• 1 and 1/2 - 2 Cups Mild Shredded Cheddar Cheese

INSTRUCTIONS

1. Turn Instant Pot onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
2. Cook chicken mixture until onion starts to get translucent. Add rice, broth and seasonings. Stir well.
3. Whisk together milk an flour and set aside.
4. Cook on manual high pressure for 5 minutes. When the timer is up perform a quick release.
5. Immediately add milk and flour mixture and mix until it is well combined.
6. Please Visit Instant Pot Chicken Broccoli and Rice for full instructions.