Instant Pot Sausage, Peppers & Onions Dinner (5 SP)

One of our favorite quick meals is a skillet of baby red skin potatoes, onions, bell peppers, and some turkey sausage. I didn't feel like standing over the stove today, so thought I'd try using my 6 qt Instant Pot Ultra and the Aozita Stackable Stainless pans instead (link below).

This dinner is a total of 5 SP per serving. It makes 4 large servings.  

12 Creamer Red Potatoes (6 SP)
Baby Boomer Creamer Potatoes

Layer Hillshire Farms Smoked Turkey Sausage cut into 1/2 inch slices (14 SP for the package). 

Add a layer of bell pepper strips (0 SP)

And a layer of sweet white onion slices (0 SP)

Sprinkle with seasoning of choice (I used garlic salt, pepper, cumin and paprika). 

I placed frozen Brussels Sprouts in the top pan (0 SP). Note: I used the large sized sprouts and they were just warmed through. I'll use the baby brussels sprouts in the future to ensure they are nicely cooked. 

Stack the pans and use the rack to secure them.
Aozita Stackable Stainless Steel Pans

Place them in the Instant Pot with a cup of water in the bottom of the pot.

Set the pot for 10 minutes. Once cooking time is completed, allow a 3 minute NR then release the rest of the pressure. 

Stir to mix and serve!

Buffalo Ranch Chicken Pasta

Ingredients:

2 large chicken breasts about 1 pound
1 cup ranch dressing
16oz pasta
1/4 cup wing sauce
1 tbs butter
8 oz cream cheese
40z 3 cheese blend Mexican cheese
3 cups water
 

Place 1 tbs butter and breast in the Instant pot with one cup water. Place on the Poultry button or 14 minutes manual high pressure. Do a quick release. Remove chicken only and shred. In a small bowl mix together cream cheese, ranch, hot sauce, until creamy. Mix in shredded chicken. Pour in pasta 2 cups water and place mixture on top. Place on manual high pressure for 4 minutes. do a quick release. Stir and top with cheese. 

New York Pressure Cooker Cheesecake

New York Pressure Cooker Cheesecake

Ingredients:

Crust

• 3/4 cup graham cracker crumbs (4 whole graham crackers, crushed)
• 2 tablespoons melted butter

Cheesecake

• 1 pound regular cream cheese, softened (2 8-ounce packages)
• 2/3 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup sour cream

Instructions

1. Prep the pan: Spray the cheesecake pan with nonstick cooking spray. Mix the graham crackers and melted butter, then spread evenly across bottom of pan and pack in there tight, pushing the graham crackers up the sides a little.
2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour (or heat it in the microwave for 20 to 30 seconds, until it is softened). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Add the eggs one at a time, beating on low speed until just blended. Stir in the vanilla and sour cream by hand. Pour into the cheesecake pan, then tap the pan on the countertop for about 30 seconds to get rid of air bubbles. Cover the pan with aluminum foil, and crimp around the edge to seal.
3. Pressure cook the cheesecake: Put 2 cups of water in the pressure cooker pot and add the cooking rack. If your pressure cooker rack doesn’t have handles, make an aluminum foil sling by folding a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Use the sling to lower the cheesecake pan into the pot and set it on the rack. Lock the pressure cooker and pressure cook on high for 35 minutes in an electric PC or 30 minutes in a stovetop PC, then let the pressure come down naturally, about 10 more minutes.
4. Cool the cheesecake, then serve: Lift the cheesecake out of the pressure cooker. Immediately run a knife around the rim of the cheesecake pan to loosen the cheesecake from the sides. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Top with your choice of topping (or just serve plain)!

Terri's Corn Pudding Casserole

Terri’s Corn Pudding Casserole

¼ cup sugar

2 tablespoons baking powder

2 teaspoons salt

6 eggs

2 cups heavy cream (whipping cream)

1 stick butter (melted)

2 packages Martha White Sweet Yellow Corn Bread mix

1 pint sour cream

3 cans drained corn

Place all ingredients except corn in a blender and blend till smooth.

Pour into a greased casserole dish. Add corn and stir until mixed.

Bake at 350 for about 45-60 (depending on your oven) minutes until golden and set. If top becomes too brown, cover with foil.

Pressure Cooker Chicken & Noodles

Pressure Cooker Chicken & Noodles

Note: this makes an 8 quart pot full….can cut in half for a family dinner or for the 6 quart Instant Pot.

2 packages chicken tenders (about a pound each) cut into large bite sized pieces.

Set cooker on brown or sauté and brown chicken lightly.

Add all other ingredients in the order listed. Do not stir (must have liquid on the bottom to come to pressure).

32 oz chicken stock
2 tbs chicken bouillon (optional). I use the Better than Bouillon for the best flavor
1 stick butter

Celery (a few stalks) sliced ½ inch

Carrots (to your liking) sliced ½ inch
2  16 oz packages of Ream’s Frozen Egg Noodles

1 family sized (26oz) can of cream of chicken soup (or two 14oz cans). Spread to cover noodles.

Pressure cook on high for 12 minutes.  Natural release for about 10 minutes then release remaining pressure.  May need to add water if too thick.

Pressure Cooker Chicken Florentine

I came up with this recipe after seeing a similar recipe for slow cookers.  

Frozen or fresh chicken tenders (I used 8)

Spaghetti

2 cans diced tomatoes (I used ones with celery and onion)

Garlic & oregano

Package of frozen cut leaf spinach

Place chicken tenders in cooker pot with 3 cups water. Salt and pepper, and add fresh or jar garlic and oregano. Pressure cook on for 12 minutes.

Do a quick pressure release and open pot. Cut chicken into bite sized pieces. Leave. cooking liquid in the pot

Add one of the cans of tomatoes. Break spaghetti in half and place in pot on top of chicken and tomatoes.



 Top with the second can of tomatoes. Make sure pasta is covered. Pressure cook for 9 minutes.

Do a quick release and open pot. Stir to separate pasta and add frozen spinach  as desired. Serve with parmesan or romano cheese.

Awesome Cinnamon Roll Steel Cut Oats!

I made this last night for a cold winter night dinner (10 degrees). I used my 4 quart Elite round cooker, but I could see this in my oval Technique 6.5 quart cooker as a potluck-style breakfast. The steel cut oats add a wonderful texture! Although it's healthy because of the oatmeal, I think I'd actually classify this as a "breakfast dessert." 
Thanks to Pressure Cooker Today for this amazing recipe!

Cinnamon Roll Steel-Cut Oats

4-Minute Pressure Cooker Mac & Cheese

Cold weather is here and comfort food is.....well......comfortable!
This 4-Minute Pressure Cooker Mac & Cheese recipe is adapted from several others seen in recent blogs. It's my own take and it's fast and delicious!

I use either my 6.5 quart Technique electric pressure cooker, or my 4 quart Elite round pressure cooker for this recipe. 

Ingredients:
1 box elbow macaroni (I personally like the Creamette Large Elbow Macaroni; 16 ounce box....any elbow macaroni will work, though)
1 cup milk
2 Tbs Frank's Hot Sauce
2 Tbs Yellow Mustard
2 Tsp salt
1/2 stick butter (1/4 cup)
Velveeta Cheese (1/2 of a 16 oz block cubed)

Add all ingredients EXCEPT cheese to the pressure cooker pot.
Add water to cover the mixture by about 1" and stir mixture. 
Seal and set cooker for 4 minutes. It will take about 10 minutes for most cookers to reach pressure and begin cooking. 
When the 4 minutes are complete, do a quick release. Be careful, as you may have some spray from the release valve. I release slowly until the spray has stopped, then more quickly. 
Add the cubed Velveeta and stir until melted. Add additional milk as needed.
Serve and watch it disappear!