Were you gifted an Instant Pot this holiday season? Or maybe you splurged on one for yourself to get a jump on your New Year’s resolution of cooking more. Whatever the reason, you now have this bulky machine sitting in your kitchen and no idea what to do with it. Well, start off with these easy, delicious recipes that will also provide leftovers for many days into the week. Before you know it, you’ll be in love with your Instant Pot and cooking like a pro.
Pumpkin Mac and Cheese
This recipe from I am a Food Blog couldn’t be easier, and it’s so much better than boxed mac and cheese. The addition of pumpkin adds warmth and little extra nutrition.
1/2 lb short pasta of choice
1 3/4 cups water
2 tablespoons butter
2.5 cups shredded cheddar
1/2 cup milk
1/2 cup pumpkin puree
Put the pasta and water into the insert of the Instant Pot. Cook on high pressure for 4 minutes then quick release. Stir in the butter, cheddar, milk, and pumpkin until the cheese is melty and everything is gooey. It will be quite saucy but will thicken up. Season with salt and pepper to taste and enjoy!
Forget take-out, try this easy sesame chicken recipe and serve with white or brown rice. It’s great for leftovers throughout the whole week.
1 1/2 pound skinless chicken breast, cut into pieces, I used three large
1 tbsp sesame oil
1/4 cup honey
1/4 cup tamari (or soy sauce if not gluten free)
1 tbsp minced garlic (dried)
1/4 tsp crushed red pepper
1 tbsp sesame seeds
2 tsp cornstarch
3 tsp water
Turn Instant Pot to saute. Add 1 tbsp sesame oil into pot and saute half the chicken. Get a bit of browning on all sides, about 3-4 minutes, then remove to a bowl. Add more sesame oil and saute the second half.
In a small bowl mix the honey, tamari, garlic and red pepper with a whisk.
Put chicken back into pot and add sauce. Turn chicken to cover with sauce. Turn Instant Pot to poultry and set timer for four minutes. Lock the lid in place.
Turn off the heat when the timer beeps. Carefully use a dishtowel to do a quick pressure release.
Whisk the cornstarch and water in a small bowl and turn pot to saute. Add mixture and stir well. Saute for a minute or two until sauce thickens to your taste.
This is a comfort food classic from Damn Delicious. Make your own Swedish meatballs at home and serve in a variety of ways to keep the dish fresh and new throughout the week.
1 pound ground beef
1 pound ground pork
1/2 cup Panko
1/3 cup whole milk
2 large egg yolks
1 medium shallot, diced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
1 tablespoon canola oil
2 tablespoons all-purpose flour
2 cups beef stock
1/2 cup sour cream
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley leaves
In a large bowl, combine ground beef, ground pork, Panko, milk, egg yolks, shallot, garlic, thyme, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
Set a 6-qt Instant Pot® to the high saute setting. Heat canola oil; working in two batches, add meatballs and cook until all sides are browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
Whisk in flour until lightly browned, about 1 minute. Stir in beef stock, scraping any browned bits from the bottom of the pot; season with salt and pepper, to taste.
Return meatballs to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Set meatballs aside. Select high sauté setting; simmer until the sauce has reduced and thickened, about 4-5 minutes. Stir in sour cream; season with salt and pepper, to taste.
Serve immediately with meatballs, garnished with dill and parsley, if desired.