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)!