Instant Pot Mac and Cheese

Instant Pot Mac and Cheese

By: Nichole The Salty Marshmallow

Ingredients

·         16 Ounces Uncooked Elbow Macaroni

·         4 Cups Chicken Broth

·         2 Tablespoons Butter

·         1 Teaspoon Hot Pepper Sauce

·         1 Teaspoon Garlic Powder

·         ½ Teaspoon Pepper

·         ½ Teaspoon Salt

·         2 Cups Shredded Cheddar Cheese

·         1 Cup Shredded Mozzarella Cheese

·         ½ Cup Shredded Parmesan Cheese

·         ½ -1 Cup Milk

Instructions

1.            Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. 

2.    Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.

3.    Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.

Notes

NOTE ABOUT MEASURING:  This recipe calls for one, 16 ounce box of dried elbow macaroni.  If you are measuring from a large bag, this is equal to 4 cups dry measure.  The 16 ounces is also equal to 453 grams.

NOTE:  Some people say that they find this "stringy" Mozzarella is a stringy cheese, if you don't like that texture, use a different cheese, or all cheddar.  Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don't add all of the cheese at once.

NOTE:  The cheeses listed in the recipe have produced the best flavor that I have found.  Feel free to use your family's favorite cheese combination.

NOTE:  For the milk, start with ½ cup and add up to one cup if you find it needs to be thinned out a little bit more.

Instant Pot Pulled Pork

Instant Pot Pulled Pork

By: Nichole The Salty Marshmallow

Ingredients

·         1 Tablespoon Packed Brown Sugar

·         2 Teaspoons Paprika

·         2 Teaspoons Garlic Powder

·         2 Teaspoons Onion Powder

·         1 Teaspoon Salt

·         1 Teaspoon Pepper

·         1/2 Teaspoon Cumin

·         1/4 Teaspoon Cayenne, Optional

·         3 Pound Boneless Pork Roast, Cut into 3-4 inch cubes

·         2 Tablespoons Olive Oil

·         1/3 Cup Apple Cider Vinegar

·         2 Cups Barbecue Sauce, Divided

·         1 1/4 Cup Chicken or Beef Broth

·         1 Teaspoon Hot Pepper Sauce, Optional

Instructions

1.            In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.

2.    Season the cubed pork with the spice mixture and set aside.

3.    In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.

4.    Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.

5.    Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.

6.    Turn the instant pot off.  Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.

7.    Add all of the meat along with the barbecue sauce mixture to the instant pot.

8.    Close the lid and set to sealing.

9.    Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.

10.  Remove the meat from the instant pot and shred.  Stir in the remaining cup of bbq sauce and serve on buns as desired.

Instant Pot Banana Nut Bread

Instant Pot Banana Nut Bread

By: Jill Selkowitz

Ingredients

·         ½ cup Butter room temperature

·         1 cup White Sugar

·         2 large Eggs room temperature

·         3 medium Bananas mashed

·         2 cups All Purpose Flour properly measured (weigh it on scale so it won’t be dense 250g)

·         1.5 teaspoons Baking Soda

·         1 teaspoon Baking Powder

·         ½ teaspoon Sea Salt

·         1 cup Walnuts optional (or other nut)

Optional Add Ins

·         4 oz Chocolate Chips

Instructions

1.            Add bananas to a small bowl and with a potato masher, mash bananas well. Set aside.

2.    In a medium bowl add butter, sugar and eggs.

3.    Beat at high speed until light and creamy, making sure to scrape the sides of the bowl, so that all sugar is mixed into the butter and eggs.

4.    Add the mashed bananas and beat at high speed to combine.

5.    Add all dry ingredients, except walnuts and beat using medium speed just combined. Do not over mix the batter.

6.    With a spatula, gently fold in walnuts and/or chips, if using.

Conventional Oven

1.            Pour into greased/floured 8 inch loaf pan.

2.    Bake at 350° 60-70 minutes.

3.    Remove from pan and cool on rack.

Pressure Cooker

1.            Grease a 6 cup Bundt Pan.  Line the bottom with a parchment round or paper, if you like.

2.    Pour in batter and smooth it out so batter is level.

3.    Add 1.5 cups of water into Pressure Cooker cooking pot.  Place Trivet in Pressure Cooker cooking pot.

4.    Place cake pan on Trivet. Lightly cover the pan with a piece of paper towel and then a piece of foil.

5.    Lock on lid and close Pressure Valve.  Cook at High Pressure for 55-60 minutes.

6.    When Beep sounds, allow a 10 minute Natural Pressure Release.  Allow cake to cool in pan.

Instant Pot Ground Turkey Lentil Chili

Instant Pot Ground Turkey Lentil Chili

By: 365 days of slow cooking

1 lb ground turkey

1 medium yellow onion, diced

2 minced garlic cloves

2 Tbsp tomato paste

1 ½ tsp salt (I put less)

1 cup dry green lentils

2 cups water

1 (8 oz) can tomato sauce

1 (14.5 oz) can petite diced tomatoes

1 (4 oz) can diced green chiles

2 tsp chili powder

1 tsp cumin

½ tsp pepper

1.    Turn your Instant Pot onto “saute.” Brown the ground turkey. Add in the diced onions, garlic, tomato paste and salt and cook until meat is browned and onions are soft and translucent.

2.    Add in the lentils, water, tomato sauce, diced tomatoes, green chiles, chili powder, cumin and pepper.

3.    Cover the Instant Pot and turn it to “manual,” set the timer to 10 minutes. Make sure the valve is set to “sealing.”

4.    When the timer beeps let it sit for 10 minutes and then slowly release the pressure by moving the valve to “venting.”

5.    Remove the lid and ladle the chili into bowls. We topped ours with a dollop of sour cream and some diced green onions.

Makes 6 servings

Instant Pot Turtle Cheesecake

By: 365 Days of Crockpot

Prep Time: 1 hour 10 minutes

Cook Time: 28 minutes (plus natural pressure release) 

For the crust:

·         10 graham crackers (120 g)

·         4 Tbsp melted butter (56 g)

·         Pinch of salt

·         2 tsp brown sugar (8.3 g)

·         3 Tbsp all purpose flour (24 g)

·         3 Tbsp chopped pecans (21 g)

For the chocolate layer:

·         2 ounces (⅓ cup | 56 g) semi sweet chocolate chips

·         3 Tbsp (45 ml) heavy cream

For the caramel layer:

·         ⅓ cup (108 g) caramel ice cream topping

·         3 Tbsp chopped pecans (21 g)

For the cheesecake batter:

·         16 ounces (454 grams) cream cheese, room temperature

·         2 eggs, room temperature

·         ⅔ cup (133 g) white sugar

·         ½ cup (120 g) sour cream, room temperature

·         2 Tbsp (16 g) cornstarch

·         2 tsp (10 ml) vanilla extract

·         ⅛ tsp salt

For the drizzle on top:

·         2 ounces (⅓ cup | 56 g) semi-sweet chocolate chips

·         3 Tbsp (45 ml) heavy cream

·         ¼ cup (108 g) caramel ice cream topping

·         ¼ cup (28 g) chopped pecans

INSTRUCTIONS

Get out ingredients: Place your cream cheese, eggs and sour cream on the counter to come to room temperature.

Make the crust.

Heat your oven to 325º F.

Use a food processor or a blender to grind your graham crackers to crumbs.

In a small bowl use a fork to combine the graham crackers crumbs, melted butter, pinch of salt, brown sugar, flour and pecans.

Line the bottom of a 7 inch with parchment paper. I used a pencil to trace the bottom of the pan on the parchment paper. Then I used scissors to cut out the paper. Then I placed the parchment paper circle in the bottom of my pan.

Pour the graham cracker mixture into the bottom of the prepared pan. Press the crumbs down with the bottom of a small glass. Form an even layer of pressed down crumbs. Use the back of a spoon to press the edges of the crust into the side of the pan.

Place the crust in your oven for 15 minutes.

Make the chocolate layer

Put the chocolate chips in a bowl. Heat the heavy cream just until it begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes and then whisk the mixture until smooth.

Pour the 1/3 cup of caramel sauce into the bottom of the baked crust and then sprinkle 3 Tbsp of chopped pecans evenly over the caramel sauce.

Pour the chocolate mixture over the top of the caramel layer as evenly as possible. Put the pan in the refrigerator while you make the batter.

Make the batter

Combine the cornstarch, salt and white sugar together in a small bowl.

In a medium mixing bowl beat the room temperature cream cheese for 10 seconds.

Add half the sugar mixture into the cream cheese and beat on low speed for 20 seconds. Then add in the rest of the sugar mixture and beat just until incorporated, about 20 seconds.

Add in the sour cream and the vanilla. Beat on low speed just until incorporated for about 20 seconds.

Add in the eggs, one at a time, and use low speed to mix just until incorporated. Use a rubber scraper to fold the batter and scrape down the sides.

Take your pan out of the refrigerator and scrape the batter into the pan.

Tap the pan up and down on the counter to let any air bubbles rise to the surface. If any bubbles arise, pop them with a toothpick. Then use a knife to smooth the surface of the cake.

Pressure cook the cake

Place your cheesecake pan on the top of your OXO Silicone Sling.

In your 6 or 8 quart pressure cooker heat 1 cup of water using the sauté function until it is boiling.

Once the water boils, lower the sling with the pan on top into your pressure cooker.

Turn off the sauté setting. Then cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 28 minutes on high pressure.

Let the pressure release naturally (usually around 10 minutes).

Carefully remove the lid so that the condensation doesn’t drip onto the top of your cake.

Cool and chill

Use your sling to remove the cake and set it on the counter. Use a napkin to blot the top of the cake of any condensation drips. Let the cake cool on the counter for about an hour, or until the cake is at room temperature.

Move the cake to the refrigerator and let it chill for 8-24 hours.

Decorate and serve

Unlatch the pan and carefully run a knife around any edges that are sticking. Remove the side of the pan. Then carefully use a large flat spatula to remove the cake from the bottom of the pan/parchment paper. Transfer the pan to a wire rack with a cookie sheet underneath to decorate.

Make the chocolate drizzle. Put the chocolate chips in a bowl. Heat the heavy cream just until it begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes and then whisk the mixture until smooth.

Drizzle the chocolate and caramel over the top of the cake and then sprinkle with pecans. Move the cake to a decorative plate.

Slice with a serrated knife that has been under running hot water. Serve and enjoy.