Why You’ll Love This

• Notable: ground beef cooked to perfection in a pressure cooker to use in chilis, soups or nachos
• Main Ingredients: ground beef, water
• Cooking Method: Instant Pot
• Nutrients: rich in high quality protein
• Cooking Time: Pressure Cooking Method: 30 minutes, Sauté Method: 5 minutes
• Pairs well with: soups, nachos, tacos, chilis, casseroles, pasta sauces, stir fry
• Diets: keto friendly, gluten free, dairy free
• Special Equipment Needed: Instant Pot, metal trivet, potato masher (optional)

WHAT TO MAKE NEXT: If you love cooking beef in the Instant Pot, then you’ll love our Instant Pot Beef Tips. It is easy to make, the beef falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

Pressure Cooking Instructions

This section shows how to pressure cook ground beef in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

NATURAL RELEASE: Set to high pressure for 20 minutes for frozen (1-inch thick) or 25 minutes for 2-inch thick or vacuum sealed frozen beef. Afterwards allow a 10 minute natural release. Then, carefully open the valve to quick release pressure.

FINISH: Use an instant read meat thermometer to check if the internal temperature has reached at least 160°F. If it is not fully cooked, add 3-5 minutes of cook time. Finally remove the trivet with beef from the insert. Discard the cooking liquid and beef drippings. Use a potato masher or wooden spoon to break up the beef.

WHAT TO MAKE NEXT: If you love Instant Pot recipes then you’ll love our Instant Pot Carnitas. These tender, juicy and crispy on the outside carnitas melt in your mouth and burst with flavor.

Sautéing Instructions

This section shows how to sauté ground beef in the Instant Pot pressure cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COOK MEAT: Firstly, set the Instant Pot to sauté setting. Then place ground beef into the inner pot. In case you are using frozen meat, flip it over every minute, scrape off the cooked beef from the bottom of the Instant Pot and break it up. Repeat until the beef block is soft enough to break up with a spatula.

FINISH: Afterwards, keep moving the beef to brown on all sides and prevent burning, until it is fully cooked. Finally, drain excess grease from the pot.

How To Store

Refrigerate: Let the ground beef cool completely before transfering into an airtight container or ziploc bag. Leftovers can be stored in the fridge for up to 3 days.

Freeze: Instant Pot ground beef leftovers can be frozen in a freezer-safe container or freezer bag for up to 3 months. Divide beef into individual servings before freezing, for easy portion control when defrosting.

Defrosting: Thaw in the fridge overnight.

How To Reheat

You can reheat ground beef leftovers in the microwave, air fryer or on the stovetop.

Common Questions

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Instant Pot Ground Beef

Perfectly tender ground beef made in a pressure cooker that can be added to soups, stews, nachos and so much more.

Course Main Dish

Cuisine American

Diet Gluten Free, Low Lactose, Low Salt

Keyword ground meat cooked in the pressure cooker, how to cook ground meat in the Instant Pot, how to pressure cook frozen ground beef, how to sauté ground beef in the Instant Pot, Instant Pot ground meat

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 288kcal

Author Andrea + Stef

Equipment

• Instant Pot
• metal trivet

Ingredients

• 1 lb ground beef

Instructions

Pressure Cooking Instructions:

• Place the trivet in the Instant Pot.
• Add 1 cup of cold water to the bottom of the pot. For 8 qt. pots add 1.5 cups of water.
• Remove all packaging and plastic. Place ground beef on the trivet.
  
• Lock the lid of the pressure cooker. Set the vent to seal.
• Set to high pressure for 20 minutes for frozen (1-inch thick) or 25 minutes for 2-inch thick or vacuum sealed frozen beef…
• Allow a 10 minute natural release.
• Carefully open valve for a quick pressure release.
• Use an instant read meat thermometer to check the internal temperature of the ground beef. It should be at least 160°F. If it is not fully cooked, repeat the sealing process and cook for 3-5 more minutes.
• Remove the trivet with beef from the insert. Discard the cooking liquid and beef drippings.
• Break up beef.
  

Sautéing Instructions:

• Set Instant Pot to sauté setting.
• Place ground beef (frozen or fresh) into the Instant Pot.
• If your ground beef is frozen, flip it over every minute and scrape off the cooked beef and break it up. Repeat until the beef block is soft enough to break up with a spatula.
• Using your spatula, break up the ground beef and stir while cooking to get all sides browned. Keep moving the beef to prevent burning.
• When all the pink is gone and beef is brown, turn off the Instant Pot.
• Drain grease from the pot.

Notes

Pros for saute method: 

• Frozen ground beef and fresh ground beef cooks quickest with the saute method. 
• This method helps beef retain some fat and moisture.

Pros for pressure cooking method:

• Frozen ground beef cooks hands-off in the pressure cooking method.
• Almost all grease and moisture is cooked out of the beef in this method. This is great if you’re adding it to soups or other dishes with a lot of liquid.

Nutrition

Calories: 288kcal | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 306mg | Calcium: 20mg | Iron: 2mg

The post How To Cook Frozen Ground Beef In The Instant Pot appeared first on Family Dinners.

Why cook BBQ Pulled Pork Sliders in the Instant Pot?

While cooking pulled pork in the oven or slow cooker takes hours, the Instant Pot method makes it possible to serve pulled pork sliders in only 80 minutes. Not only does pressure cooking the meat drastically reduce the cooking time, it also produces the most tender and succulent bbq pulled pork.

Why You’ll Love This

• Notable: tender and juicy pulled pork with delicious BBQ sauce on soft buns and topped with crunchy coleslaw
• Main Ingredients: pork shoulder or butt roast, olive oil, beef broth, BBQ sauce, slider buns, light brown sugar, garlic powder, smoked paprika, salt and coleslaw
• Cooking Method: Instant Pot, Slow Cooker or Oven.
• Nutrients: 18g of protein per serving
• Cooking Time: 5 minutes prep time, 75 minutes cooking time
• Pairs well with: chips, potato salad, macaroni salad, crusty white bread, corn
• Diets: dairy free
• Special Equipment Needed: Instant Pot, metal trivet, mixing bowl, instant read thermometer, forks

WHAT TO MAKE NEXT: Looking for another scrumptious recipe for pork shoulder roast made in the Instant Pot? Then our flavor bursting, melt in your mouth Instant Pot Carnitas are perfect for you! They are easy to make and oh so good!

Instant Pot Pulled Pork Sliders Instructions

This section shows how to cook BBQ pulled pork sandwiches in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos. For instructions for the crockpot pulled pork sliders and oven pork roast pulled pork sliders see below.

SEAR: When oil is hot in saute mode, sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn sauté off. Then pour beef broth into the pot and deglaze by scraping any browned bits off the bottom of the pot.

PRESSURE COOK: Place the metal trivet into the Instant Pot. Place the roast onto the trivet. Lock the lid, seal and set to high pressure for 65 minutes. Once cook time is done do a quick release to release the pressure in the pressure cooker. Use an instant read meat thermometer to measure the internal temperature of the roast. Pork roast is safe to eat at 145°F.

SHRED AND FINISH: Remove the pork roast and shred with forks. Set aside. Remove the metal trivet and discard any liquid from the pot. Next, return meat to the Instant Pot, add desired amount of BBQ sauce and stir to combine. Finally, place a generous amount of pulled pork on the bottom bun. Add coleslaw and additional BBQ sauce, if desired. Place bun tops on top and serve while warm.

Optional: Brush tops of buns with melted butter.

Other Ways of Preparing Pulled Pork Sliders

Pulled pork can be prepared many different ways. Besides the Instant Pot, which is of course by far the quickest method, you can also cook the pork roast in the oven or in the slow cooker for a couple of hours.

Oven Pork Roast Pulled Pork Sliders Instructions

Sear the meat in a dutch oven first then set aside. Deglaze the pan and add enough cooking liquid. Return the meat to the pot and cover with a lid. Then slow roast the meat in the oven for about 3 hours at 300ºF. Afterwards remove the meat from the dutch oven and discard any leftover cooking liquid. Shred the meat with forks, return it to the pot and mix with desired amount of BBQ sauce.

Slow Cooker Pulled Pork Sliders Instructions

Sear the meat in a large pan first then transfer to the crockpot. Deglaze the pan and add to slow cooker together with any other cooking liquid. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours. Afterwards remove the meat from the crockpot and discard any leftover cooking liquid. Shred the meat with forks, return it to the slow cooker and mix with desired amount of BBQ sauce.

What To Serve With Pulled Pork Sliders

Pulled pork sliders are great as a game day snack or a full meal. These hearty sandwiches are often eaten alone but if you want to serve them with something try one of these ideas:

• Dill pickles or dill pickle spears: Serve these on the side or in slices on the slider, if you prefer.
• Beans: Baked beans are a classic side dish for pulled pork. Make your own or just open a can of baked beans.
• Side Salad: Make an easy Italian Salad as a side salad.
• BBQ Sauce: Serve your sliders with more BBQ sauces. A variety of sauces is great if you’re serving a crowd. Try sweet BBQ sauce or a tangy BBQ sauce with worcestershire sauce, or even a mustard BBQ sauce.

Make Ahead

BBQ pulled pork is a great meal to make ahead since you can either refrigerate it for up to 3 days or freeze it for up to 3 months. Make sure you let the dish cool completely before transfering it to an airtight or freezer safe container. You can reheat the pulled pork in the microwave, on the stovetop or in the slow cooker.

More Delicious Recipes

Try this dry rub recipe for baby back ribs in the oven and air fryer is the secret to the most delicious BBQ ribs ever. They’re easy to make, fall off the bone tender and you can’t beat this flavor! Or try these Bacon Cheeseburger Sliders and Sausage Egg and Cheese Breakfast Sliders.

WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices.

How To Store

Refrigerate: After cooking, put pulled pork leftovers into the fridge within 2 hours of cooking. Store Instant Pot pulled pork in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: Transfer leftover pulled pork to a freezer safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator.

Reheating: Reheat your pork in the microwave in a covered microwave safe dish.

WHAT TO MAKE NEXT: If you also love everything BBQ then you’ll love our tender and juicy Crockpot BBQ meatballs. They are super easy to make and only require 10 minutes of hands on prep time.

Common Questions

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Pulled Pork Sliders Recipe

The most succulent and flavorful BBQ pulled pork sandwiches. Cooked in the Instant Pot, the meat turns out tender and juicy and is ready in only 80 minutes!

Course Main Dish

Cuisine American

Diet Low Lactose

Keyword BBQ pork sandwiches, BBQ pulled pork sandwiches, Instant pot pulled pork, Instant pot pulled pork sliders

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 340kcal

Author Andrea + Stef

Equipment

• Instant Pot
• metal trivet
• forks
• mixing bowl

Ingredients

Rub Ingredients:

• ½ cup light brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon sea salt

Pulled Pork Ingredients:

• 2-3 lbs pork shoulder roast or butt roast (not pork loin)
• 2 tablespoon olive oil
• 1 cup beef broth or water
• ½-1 cup BBQ sauce homemade or store bought
• 10 slider buns

Garnish:

• 3 cups prepared coleslaw

Instructions

• Mix together the rub ingredients. Gently rub the spices all over the pork roast.
  
• Set Instant Pot to saute setting. Add 2 tablespoon of oil.
• When oil is hot, add roast to the pot. Sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn saute off.
  
• Pour broth into the pot and deglaze by scraping any browned bits off the bottom of the pot.
  
• Place the metal trivet into the instant pot. Place the roast onto the trivet.
  
• Lock the lid, seal and set to high pressure for 65 minutes.
• Once cook time is done, do a quick release.
  
• Remove pork roast. Shred with two forks or cut into large chunks then shred with a fork. Set aside.
  
• Remove the metal trivet and liquid from the pot.
• Return the shredded pork to the pot. Then add BBQ sauce to the pot and stir to mix. Add more BBQ sauce, if desired.
  
• Top slider buns with shredded pork and coleslaw. Serve while warm.
  

Notes

• For a 4 lb pork roast, pressure cook on high for 80 minutes.
• Store leftover shredded pork in an airtight container in the refrigerator for up to 3 days.
• Freeze shredded pork in an airtight container or freezer bag for up to 3 months. 
• If you want a thinner sauce, reserve ¼ cup of the cooking liquid and whisk it together with the BBQ sauce before adding shredded pork back into the pot.

Oven Pork Roast Pulled Pork Sliders Instructions

Sear the meat in a dutch oven first then set aside. Deglaze the pan and add enough cooking liquid. Return the meat to the pot and cover with a lid. Then slow roast the meat in the oven for about 3 hours at 300ºF. Afterwards remove the meat from the dutch oven and discard any leftover cooking liquid. Shred the meat with forks, return it to the pot and mix with desired amount of BBQ sauce.

Slow Cooker Pulled Pork Sliders Instructions

Sear the meat in a large pan first then transfer to the crockpot. Deglaze the pan and add to slow cooker together with any other cooking liquid. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours. Afterwards remove the meat from the crockpot and discard any leftover cooking liquid. Shred the meat with forks, return it to the slow cooker and mix with desired amount of BBQ sauce.

Nutrition

Calories: 340kcal | Carbohydrates: 44g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 649mg | Potassium: 388mg | Fiber: 3g | Sugar: 23g | Vitamin A: 501IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 3mg

The post Pulled Pork Sliders (Instant Pot, Slow Cooker or Oven Roasted) appeared first on Family Dinners.

Make A Simple Olive Oil Sauce Or A Creamy Garlic Sauce

This post will show you how to cook plain noodles in your Instant Pot. It will also show you how to make both an olive oil sauce in your Instant Pot, as well as an easy creamy garlic sauce in your Instant Pot. Once you’ve cooked your noodles in the pressure cooker you can make the sauces on the sauté settings in just a few minutes.

Why You’ll Love This

• Notable: Perfect pasta that is ready in an instant and two sauce recipes.
• Main Ingredients: ziti pasta, water, salt, olive oil
• Cooking Method: Instant Pot
• Nutrients: great source of energy, 28g of carbohydrates per serving
• Cook Time: 1 minute prep time, 4 minutes pressure cooking time
• Pairs well with: meatballs, marinara sauce, parmesan cheese, any dish with sauce
• Diets: dairy free (except the cream sauce), vegetarian
• Special Equipment Needed: Instant Pot, colander

WHAT TO MAKE NEXT: If you love flavorful pasta dishes the whole family will love then you’ll love our Shrimp Fettuccine with Creamy Lemon Garlic Sauce. The creamy sauce combined with an easy dinner recipe makes it perfect for weeknight dinners. You could substitute chicken breast for the shrimp to make a creamy chicken pasta if you prefer.

Instructions

This section shows how to cook pasta in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

COOK: Lock the lid and seal. Set to high pressure for 4 minutes. (NOTE: cook for half the cooking time on the box, minus 1 minute) While pasta is cooking, place a colander into a large bowl. When the timer is done carefully switch the pressure valve to vent for a quick release. Do not allow a natural release. The pasta will overcook if you don’t do a quick pressure release. You want pasta cooked al dente.

FINISH: Pour pasta and water into the colander. Reserve the starchy pasta water in bowl for use in your pasta recipe, if necessary.

How To Make A Simple Olive Oil Pasta Sauce

Need easy recipes for your noodles? For a quick dinner or side dish the whole family will love, make a simple olive oil sauce for your pasta. This recipe has simple ingredients and is ready in a couple of minutes. Serve with a side of healthy vegetables and your favorite protein. Once you’ve removed your pasta (and saved the starchy pasta water) follow the instructions below.

1. Set the Instant Pot to the sauté setting.
2. Heat 3 Tablespoons of extra virgin olive oil. Add 4 cloves garlic, thinly sliced. Stir the garlic for about 1-2 minutes, until the edges begin to brown and it is golden brown.
3. Optional: Add ½ teaspoon red pepper flakes or 2 Tablespoons sun dried tomatoes. Stir for 30 seconds.
4. Add ½ cup of the reserved pasta water. Be careful because oil might splatter. Stir and simmer for 3 minutes.
5. Add drained pasta and 1 teaspoon Italian seasoning. Toss to coat.
6. Optional: Garnish with fresh ground black pepper, fresh grated Parmesan cheese and fresh basil or fresh parsley on top of the pasta.
7. Serve with crusty bread and bread dipping oil.

How To Make A Simple Cream Sauce

Love a creamy pasta sauce? Try our Garlic Parmesan Sauce or make this easy cream sauce in your Instant Pot after you’ve cooked your noodles. Measure all your ingredients before you begin because this sauce cooks quickly.

1. Set your Instant Pot to the saute setting. Add 2 Tablespoons salted butter and allow it to melt.
2. Add 4 teaspoons pressed garlic (4 cloves garlic). Stir and cook for 30 seconds or until you begin to smell the garlic.
3. Add 2 Tablespoons all-purpose flour. Whisk continually to make a roux, about 1 minute.
4. Slowly add 1 ¾ cups of heavy cream or half and half. Stir continually to mix, about 1-2 minutes. Break up any lumps with your whisk.
5. Sauce is ready when you dip a spoon into it and it coats the spoon when the spoon is removed. It should be slightly thickened.
6. Season with 2 teaspoons Italian seasoning and a pinch of salt and black pepper and ⅓ cup of fresh grated Parmesan cheese.
7. Place drained noodles into a serving bowl. Pour sauce over the noodles and toss to combine. Serve with garlic french bread.

WHAT TO MAKE NEXT: Turn any leftover Instant Pot pasta into our mouthwatering Salmon Pasta Salad. It is a fresh, light salad with protein-rich salmon, crisp vegetables, a filling pasta base, and bright, flavorful lemon-dill vinaigrette.

Make Ahead

You can pressure cook your pasta ahead of time and store it in an airtight container or ziploc bag in the fridge for easy meal prep. Reheat it when you are ready to serve. We recommend using the microwave or a short bath in boiling water to reheat the noodles.

How To Store

Refrigerate: Completely cooled Instant Pot pasta leftovers can be stored in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Even though it might not be as good as freshly cooked pasta, pressure cooked pasta freezes really well. Transfer cold pasta to a freezer safe container or freezer bag and store in the freezer for up to 3 months.

Defrosting: Thaw overnight in the refrigerator.

How To Reheat

Reheat leftover pasta in the microwave using a covered microwave safe dish. Alternatively, you can drop cold leftover pasta into boiling water for no longer than 1 minute. Strain and serve.

Common Questions

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Instant Pot Pasta Recipe

Learn how to cook Instant Pot pasta. Recipes included for plain pasta or with an olive oil sauce or a creamy garlic sauce.

Course side, Side Dish

Cuisine American, Italian, vegetarian

Diet Vegetarian

Keyword how to cook pasta in the Instant Pot, Instant Pot noodles, plain pasta in Instant Pot, pressure cooker pasta, pressure cooking pasta

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 146kcal

Author Andrea + Stef

Equipment

• Instant Pot
• colander

Ingredients

• 8 oz ziti pasta
• 3-4 cups water
• ½ teaspoon salt
• 1 teaspoon olive oil

Instructions

• Add pasta to the instant pot. Spread out so it isn’t clumped together.
• Add olive oil, salt, and water to the pot. Water should cover the top of the noodles. If it does not, add more water until the noodles are just covered. Stir to prevent pasta from sticking together.
  
• Lock lid and seal. Set to high pressure for 4 minutes. (cook for half the cooking time on the box, minus 1 minute)
• While pasta is cooking, place a colander into a large bowl.
• When timer is done carefully switch valve to vent for a quick release.
  
• Pour pasta and water into the colander. Reserve pasta water in bowl for use in your pasta recipe, if necessary.
  

Notes

How To Make A Simple Olive Oil Pasta Sauce

Need easy recipes for your noodles? For a quick dinner or side dish the whole family will love, make a simple olive oil sauce for your pasta. This recipe has simple ingredients and is ready in a couple of minutes. Serve with a side of healthy vegetables and your favorite protein. Once you’ve removed your pasta (and saved the starchy pasta water) follow the instructions below.

1. Set the Instant Pot to the sauté setting.
2. Heat 3 Tablespoons of extra virgin olive oil. Add 4 cloves garlic, thinly sliced. Stir the garlic for about 1-2 minutes, until the edges begin to brown and it is golden brown.
3. Optional: Add ½ teaspoon red pepper flakes or 2 Tablespoons sun dried tomatoes. Stir for 30 seconds.
4. Add ½ cup of the reserved pasta water. Be careful because oil might splatter. Stir and simmer for 3 minutes.
5. Add drained pasta and 1 teaspoon Italian seasoning. Toss to coat.
6. Optional: Garnish with fresh ground black pepper, fresh grated Parmesan cheese and fresh basil or fresh parsley on top of the pasta.
7. Serve with crusty bread and bread dipping oil.

How To Make A Simple Cream Sauce

Love a creamy pasta sauce? Make this easy cream sauce in your Instant Pot after you’ve cooked your noodles. Measure all your ingredients before you begin because this sauce cooks quickly.

1. Set your Instant Pot to the saute setting. Add 2 Tablespoons salted butter and allow it to melt.
2. Add 4 teaspoons pressed garlic (4 cloves garlic). Stir and cook for 30 seconds or until you begin to smell the garlic.
3. Add 2 Tablespoons all-purpose flour. Whisk continually to make a roux, about 1 minute.
4. Slowly add 1 ¾ cups of heavy cream or half and half. Stir continually to mix, about 1-2 minutes. Break up any lumps with your whisk.
5. Sauce is ready when you dip a spoon into it and it coats the spoon when the spoon is removed. It should be slightly thickened.
6. Season with 2 teaspoons Italian seasoning and a pinch of salt and black pepper and ⅓ cup of fresh grated Parmesan cheese.
7. Place drained noodles into a serving bowl. Pour sauce over the noodles and toss to combine. Serve with garlic french bread.

Nutrition

Calories: 146kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Calcium: 12mg | Iron: 0.5mg

The post Easy Instant Pot Pasta Recipes (3 Ways) appeared first on Family Dinners.

What is Instant Pot Pork Roast?

Instead of slow roasting pork in the oven for 2-3 hours, we cooked our pork roast in the Instant Pot. This way the entire meal is ready to serve in only 90 minutes. Not only does pressure cooking the meat drastically reduce the cooking time, it also produces the most tender and succulent pork roast. Furthermore, you can cook vegetable sides, like potatoes and carrots, alongside the meat in the Instant Pot, so there is no need in dirtying more pots. The Instant Pot creates a tender pork roast in a fraction of the time it takes to cook in the oven or slow cooker.

Why You’ll Love This

• Notable: This red wine pork roast is very tender. This is juicy pork with flavorful sauce and perfectly cooked vegetables, a perfect Sunday dinner.
• Main Ingredients: pork shoulder or butt roast, olive oil, red wine, onion, garlic, chicken broth, carrots, red potatoes, balsamic vinegar, cornstarch, brown sugar and spices
• Cooking Method: Instant Pot
• Nutrients: 29g of protein per serving
• Cooking Time: 5 minutes of prep time and 85 minutes of cooking time
• Pairs well with: roasted vegetables, egg noodles, crusty white bread
• Diets: gluten free, dairy free
• Special Equipment Needed: Instant Pot, metal trivet, mixing bowls, whisk

WHAT TO MAKE NEXT: Looking for another scrumptious recipe for pork shoulder roast made in the Instant Pot? Then our flavor bursting, melt in your mouth Instant Pot Carnitas are perfect for you! They are easy to make and oh so good!

Instructions

This section shows how to cook a pork roast in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

SEAR: When oil is hot in saute mode, sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn sauté off. Then pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot.

PRESSURE COOK: Add the onion, cloves garlic and broth to the bottom of the pot. Then place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet. Lock the lid, seal and set to high pressure for 65 minutes. Once cook time is done do a quick release to release the pressure in the pressure cooker.

ADD VEGETABLES: Add potatoes and carrots around the outside of the roast. Lock the lid, seal and set to high pressure for 5 minutes. Once cook time is done do another quick release to release pressure. Use an instant read meat thermometer to measure the internal temperature of the roast. Pork roast is safe to eat at 145°F.

MAKE SAUCE AND FINISH: Remove the roast, metal trivet and vegetables from the pot. Shred the roast with two forks. Strain and skim the fat off the cooking liquid, if desired. In a small bowl, whisk balsamic vinegar and cornstarch to make a cornstarch slurry. Once combined, pour into the pot and whisk until dissolved. Cook the sauce until it is slightly thickened, about 6-7 minutes, on the sauté setting. Drizzle the sauce over the shredded roast. Serve with the vegetables.

Make Ahead

Pork roast is a great meal to make ahead since you can either refrigerate it for up to 3 days or freeze it for up to 3 months. Make sure you let the dish cool completely before transfering it to an airtight or freezer safe container. You can reheat the roast in the microwave, on the stovetop or in the slow cooker.

Other Ways to Prepare a Pork Roast

Pork roast can be prepared many different ways. Besides the Instant Pot, you can also cook a roast in the oven or in the slow cooker.

OVEN: Sear the meat in a dutch oven first then set aside. Cook the vegetables in the same pan for a couple of minutes, then deglaze the pan. Return the meat to the pot and cover with a lid. Then slow roast the meat for about 3 hours at 300ºF.

SLOW COOKER: Sear the meat in a large pan first then set aside. Cook the vegetables in the same pan for a couple of minutes, and deglaze the pan. Then transfer everything to your slow cooker. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours.

How To Store

Refrigerate: After cooking, put uneaten pork into the fridge within 2 hours of cooking. Store pork roast leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: Transfer leftover pork roast and sides to a freezer safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator. Reheat in the microwave.

Reheating: Reheat your pork in a covered microwave safe dish.

WHAT TO MAKE NEXT: If you love cooking pork to tender perfection in the Instant Pot then you’ll love our Instant Pot Country Style Ribs. These amazingly juicy pressure cooked ribs are full of flavor and fall apart in your mouth.

Common Questions

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Instant Pot Pork Roast Recipe

Fork tender and flavorful pork roast with perfectly cooked potatoes and carrots and the most delicious balsamic gravy. It only takes 5 minutes to prep this Instant Pot meal.

Course Main Dish

Cuisine American

Keyword how to cook frozen pork in the Instant Pot, how to cook pork in the Instant Pot, how to pressure cook a pork roast, how to shred leftover pork roast, Instant Pot pork roast

Prep Time 5 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 5 servings

Calories 566kcal

Author Andrea + Stef

Equipment

• Instant Pot
• metal trivet
• small mixing bowls
• whisk

Ingredients

Rub Ingredients:

• 1 tablespoon light brown sugar
• ½ tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper

Roast Ingredients:

• 2-3 lbs pork shoulder or butt roast (not pork loin)
• 2-4 tablespoon olive oil
• ¼ cup red wine
• ½ cup white onion chopped
• 1 tablespoon garlic minced, (3 cloves)
• ½ cup chicken broth
• 3 large carrots peeled, and cut into thick sticks
• 8 medium red potatoes halved
• ¼ cup balsamic vinegar
• 1 tablespoon cornstarch

Optional Garnish:

• fresh parsley chopped
• fresh rosemary
• fresh thyme

Instructions

• Mix together the rub ingredients.
  
• Gently rub the spices all over the pork roast.
  
• Set Instant Pot to saute setting. Add 2 tablespoon of oil. (Adjust amount of oil as needed; you can add a bit more oil when flipping the roast.)
• When oil is hot, place pork roast into the pot. Sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn saute off.
  
• Pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot.
  
• Add the onion, garlic and broth to the bottom of the pot.
  
• Place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet.
  
• Lock the lid, seal and set to high pressure for 65 minutes.
• Once cook time is done do a quick release.
  
• Add potatoes and carrots around the outside of the roast.
  
• Lock the lid, seal and set to high pressure for 5 minutes.
• Once cook time is done do another quick release.
• Remove the roast and vegetables. Shred the roast with two forks.
  
• Remove the metal trivet from the pot. Optional: Pour remaining liquid through a fine mesh strainer into a bowl and return to the pot. Skim fat off the top, if desired.
• In a small bowl, whisk balsamic vinegar and cornstarch. Once combined, pour into the remaining sauce in the pot. Whisk until dissolved.
  
• Set pot to saute setting and stir until the sauce is slightly thickened, about 6-7 minutes.
• Drizzle the sauce over the shredded roast. Serve with the vegetables.
  

Notes

 

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze in an airtight container or freezer bag for up to 3 months. 
• Peel and cut the vegetables while the pork is roasting.
• You can substitute any type of broth for the chicken broth.
• For a 4 pound pork roast, pressure cook initially for 80 minutes. Do a quick release and add vegetables as directed.

Nutrition

Calories: 566kcal | Carbohydrates: 68g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 729mg | Potassium: 2135mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6162IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 5mg

The post Instant Pot Pork Roast appeared first on Family Dinners.

You can garnish this gluten free and keto friendly chicken soup with cilantro, queso fresco, jalapeños, tortilla strips and sour cream to make it even more delicious. Serve with crusty white bread or cheesy rolls for an amazing lunch or dinner.

What Is Instant Pot Chicken Chili?

White chicken chili is an easy to make chicken soup bursting with shredded chicken and vegetables like beans, corn, bell pepper and chilies. It is a hearty and flavorful soup seasoned with fresh lime juice, cumin, chili powder, and cayenne pepper. It can be prepared in the Instant Pot or on the stovetop and tastes absolutely amazing garnished with tortilla strips, jalapeños, sour cream, queso fresco and cilantro.

Why You’ll Love This

• Main Ingredients: onion, garlic, chicken, chicken broth, beans, corn, bell pepper, green chilies, spices
• Cooking Method: Instant Pot
• Nutrients: great source of protein, 34g per serving
• Cooking Time: 15 minutes (plus 10 minutes natural release time)
• Pairs well with: grilled meats, fish and seafood
• Diets: keto friendly, gluten free, dairy free (without sour cream or cheese garnishes)
• Special Equipment Needed: Instant Pot, food processor or blender

WHAT TO MAKE NEXT: If you love making soup in the Instant Pot then you’ll love our Instant Pot Chicken Tortilla Soup.

INSTRUCTIONS

This section shows how to cook easy white chicken chili in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

COOK: Lock the lid, set the release valve to closed and set the Instant Pot to pressure cook for 15 minutes. Afterwards allow a 10 minute natural release, before carefully opening the pressure valve to release the pressure.

FINISH: Remove the chicken, shred it and return it to the soup. Finally, season with lime juice, salt and pepper to taste.

GARNISH: We recommend garnishing the finished chili with tortilla strips, sour cream, jalapeño slices, queso fresco crumbles and cilantro.

WHAT TO MAKE NEXT: If you love chili then you’ll love our Easy Chili recipe with beef and sausage.

HOW TO MAKE AHEAD

Instant Pot white chicken chili can easily be made completely ahead of time. Prepare this hearty and delicious chicken chili up to two days before serving. Store in an airtight container in the fridge until ready to serve. You might find that the chili tastes even better after allowing the flavors to blend for a day or two.

HOW TO COOK ON THE STOVETOP

1. Sauté the oil, onion, and garlic over medium heat in a dutch oven or heavy bottom stock pot.
2. Add the chicken broth, beans, chicken breasts, corn, bell pepper, green chilies and spices. Stir.
3. Cover and simmer until the chicken is cooked through. Remove the chicken and shred then return it to the pot. 
4. Add salt, pepper, and lime juice to taste.
5. Garnish and serve.

HOW TO STORE

Refrigerate: Store leftover chicken chili in an airtight container or ziploc bag in the fridge for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost your Instant Pot chicken soup is in the refrigerator overnight.

We love serving a simple side of crusty white bread with Instant Pot chicken soup. Crispy garlic French bread, air fryer 3 cheese bombs or easy cheesy garlic rolls are other great sides to serve with this mouthwatering soup. If you want to keep the meal low carb and keto friendly, cheesy cauliflower breadsticks are an amazing side dish choice. 

Common Questions

For perfect results every time, here are answers to the most common questions about cooking Instant Pot chicken soup.

Print

Instant Pot White Chicken Chili Recipe

Quick and easy to make Instant Pot white chicken chili is full of flavor and warms you with a slight kick of spice. Made with chicken, canned beans, vegetables and spices, this chili cooks up in the pressure cooker in 15 minutes.

Course dinner, Main Dish, soup

Cuisine American, keto, Mexican

Keyword easy chicken chili, Instant Pot chicken soup, Instant Pot white chicken chili, white chicken chili

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Natural Release Time: 10 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 404kcal

Author Andrea + Stef

Equipment

• Blender or Food Processor
• Instant Pot
• cooking spoon or spatula
• meat shredder or two forks

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion diced
• 4 cloves of garlic minced
• 1 lb boneless skinless chicken breasts
• 3 cups chicken broth
• 3 cans Great Northern Beans drained and rinsed
• 1 can yellow corn drained
• 1 red bell pepper diced
• 1 can chopped green chilies (4.5 oz)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 lime juiced

Optional Garnish:

• jalapeño sliced
• sour cream
• tortilla strips
• queso fresco cheese crumbles
• cilantro chopped

Instructions

• Blend one rinsed can of beans plus 1 tablespoon of water in a blender. Set aside.
  
• Heat Instant Pot on saute setting.
• Add oil to pot once it’s hot. Saute onion in the oil for 5 minutes. Stirring frequently.
  
• Add the garlic for 1 minute. Stir continually so it doesn’t burn.
  
• Add the rest of the ingredients, including blended beans. Stir.
  
• Close and lock the lid. Set vent to sealed.
• Pressure cook on high for 15 minutes. Natural release 10 minutes.
• Carefully switch vent to open to release remaining steam. Once steam is released, unlock and remove the lid.
  
• Remove chicken, shred. Return to pot.
  
• Add juice of 1 lime, and salt and pepper to taste.
• Serve with cilantro, queso fresco, jalapeños, tortilla strips and sour cream, if desired.
  

Notes

• If you prefer, skip blending one can of beans and add those beans whole to the soup. The blended beans thicken the soup slightly and add protein to the broth.
• You can also use frozen corn if you prefer.

Nutrition

Calories: 404kcal | Carbohydrates: 56g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 901mg | Potassium: 1188mg | Fiber: 14g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 41mg | Calcium: 144mg | Iron: 4mg

The post Instant Pot White Chicken Chili appeared first on Family Dinners.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

You can serve this family favorite over mashed potatoes, egg noodles, rice, or roasted vegetables. We also love serving slices of crusty white bread on the side of this hearty Instant Pot beef and gravy.

Table Of Contents

1. WHAT ARE INSTANT POT BEEF TIPS?

• ❤️ WHY YOU'LL LOVE THIS BEEF AND GRAVY RECIPE

INGREDIENTS

INSTRUCTIONS

RECOMMENDED TOOLS

TIPS FOR THE BEST INSTANT POT BEEF TIPS

HOW TO STORE

WHAT TO SERVE WITH INSTANT POT BEEF TIPS

MORE INSTANT POT RECIPES

FREQUENTLY ASKED QUESTIONS

Instant Pot Beef Tips

WHAT ARE INSTANT POT BEEF TIPS?

Beef tips are chunks of sirloin or tenderloin that are cooked to tender perfection in the Instant Pot with a rich brown gravy. Onions, garlic, mushrooms, red wine and Italian seasoning create an immensely flavorful sauce that tastes wonderful over mashed potatoes, rice or egg noodles.

❤️ WHY YOU’LL LOVE THIS BEEF AND GRAVY RECIPE

Notable: tender beef that falls apart in your mouth, smothered in the most delicious gravy

Main Ingredients: beef tips, mushrooms, beef broth, red wine, garlic, onion, Worcestershire sauce, Italian seasoning

Cooking Method: Instant Pot

Nutrients: good source of protein, 36 g per serving

Cooking Time: 40 minutes. Plus 10 minutes natural release time.

Pairs well with: mashed potatoes, rice, egg noodles, roasted vegetables

Diets: gluten free, dairy free

Special Equipment Needed: Instant Pot, cooking spatula, small bowl and whisk

INGREDIENTS

This section explains how to choose the best ingredients for Instant Pot beef and mushrooms, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these Instant Pot beef and mushrooms ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: oil, beef broth, red wine, cornstarch
• Refrigerated/Frozen Ingredients:
• Produce Ingredients: sliced mushrooms, onion, garlic
• Meat Ingredients: beef tips (stew meat or top sirloin cut into 1 inch pieces)
• Spices: Worcestershire sauce, Italian seasoning, salt, black pepper

WHAT TO MAKE NEXT: If you love tender beef that falls apart in your mouth then you’ll love our Dutch Oven Pot Roast.

INSTRUCTIONS

This section shows how to cook beef tips in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

SAUTÉ AND SEAR: On the sauté setting of your Instant Pot, sauté onions and garlic for a couple of minutes, then and the beef cubes and sear for a minute.

COMBINE: Add beef broth, wine, Worcestershire sauce, mushrooms, Italian seasoning, salt and pepper and stir to combine.

COOK: Lock the lid, close the vent and set your Instant Pot to pressure cook on high for 35 minutes. Then allow a 10 minute natural release time. Carefully vent any remaining steam and set the Instant Pot back to sauté setting.

THICKEN: In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the boiling sauce and stir until sauce begins to thicken. Serve.

WHAT TO MAKE NEXT: If you love meat with mushrooms and gravy then you’ll love our Chicken in White Wine Sauce with Mushrooms.

RECOMMENDED TOOLS

Instant Pot– This recipe requires an Instant Pot or other electric pressure cooker. This Instant Pot isn’t the fanciest you can buy but we love it and it will work for most people’s needs. If you’re looking for one with all the bells and whistles, this 10-in-1 Instant Pot is amazing.

TIPS FOR THE BEST INSTANT POT BEEF TIPS

Follow these tips to make the best beef and gravy.

✔️ Allow the Instant Pot saute setting to get oil very hot before sauteing onions and searing beef. This will help the beef get a nice brown outside.

✔️ Do not sear beef for long enough to cook it through! Just a minute on each side is good.

✔️ Don’t skip the cornstarch slurry. This helps thicken the juices to make a nice gravy.

✔️ Serve over rice or mashed potatoes and add extra gravy!

HOW TO STORE

Refrigerate: Store Instant Pot beef and mushrooms in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: You can freeze beef tips and gravy in an airtight and freezer safe container and/or a ziploc freezer bag for up to 3 months.

Defrosting: A great way to defrost frozen beef and mushrooms is in the refrigerator overnight. Then reheat in a pot on the stovetop or in the microwave.

WHAT TO SERVE WITH INSTANT POT BEEF TIPS

We love serving this insanely yummy beef and gravy with Creamy Mashed Potatoes, Instant Pot Brown Rice and roasted vegetables such as Air Fryer Broccoli, Green beans or Brussels sprouts for example.

• 
  Creamy Mashed Potatoes
• 
  Instant Pot Brown Rice
• 
  Instant Pot Jasmine Rice
• 
  Garlic French Bread

MORE INSTANT POT RECIPES

If you love preparing a scrumptious dinner in the Instant Pot, then you have to try our amazing Instant Pot Chicken Thighs with Lemon Butter Sauce, Instant Pot Chicken Tortilla Soup, or Instant Pot Carnitas.

• 
  Instant Pot Chicken Thighs with Lemon Butter Sauce
• 
  Instant Pot Country Style Ribs
• 
  Instant Pot Carnitas
• 
  Instant Pot Baked Potatoes

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking Instant Pot beef tips.

What cut of beef works best for this recipe?

Many cuts of beef work well in this recipe. We recommend sirloin, tenderloin, chuck roast or beef stew meat. A blend of different cuts might also work well.

Is it possible to omit the onions?

Onions, garlic and mushrooms add tons of flavor to the gravy of this dish. However, if you or somebody in your family is not fond of chunks of onion in their gravy you can omit the onions and add 1 teaspoon of onion powder instead.

Can I add other vegetables to Instant Pot beef tips?

Of course, you can also add chopped carrots, celery, parsnips or butternut squash to this recipe. However, it might give the dish a bit more of a beef stew feel though.

Print

Instant Pot Beef Tips

Learn how to make amazingly tender beef tips smothered in rich and flavorful brown gravy.

Course Main Dish

Cuisine American

Keyword beef tips in the instant pot, instant pot beef and gravy, instant pot beef and mushroom, instant pot beef tips recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Natural Release Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 315kcal

Author Andrea + Stef

Equipment

• Instant Pot
• knife and cutting board
• cooking spatula
• small bowl and whisk

Ingredients

• 2 cloves of garlic minced
• 1 yellow onion diced
• 1 tablespoon oil
• 2 lb beef tips stew meat or top sirloin cut into 1 inch pieces
• 2 cups beef broth
• 1 cup red wine
• 2½ cups sliced mushrooms
• ¼ cup Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup water
• 3 tablespoon cornstarch

Instructions

• Set Instant Pot to saute setting.
• Add oil to Instant Pot. When oil is hot, saute onions and garlic for a few minutes until onions are translucent.
  
• Add beef and sear for a minute.
  
• Stir in beef broth, wine, worcestershire sauce, mushrooms, Italian seasoning, salt and pepper. Stir.
  
• Lock the lid in place and set vent to closed.
• Set to pressure cook on high for 35 minutes.
• Allow a 10 minute natural release then carefully turn the valve to vent and release remaining steam.
  
• Set pot to saute setting.
• Make a corn starch slurry by whisking the cornstarch and ¼ cup of water.
  
• Once liquid is boiling, add the slurry to the pot and stir for a couple minutes until the gravy begins to thicken.
  
• Serve.
  

Nutrition

Calories: 315kcal | Carbohydrates: 11g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 924mg | Potassium: 866mg | Fiber: 1g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 4mg

The post Instant Pot Beef Tips appeared first on Family Dinners.

This is the absolute best way to quickly steam broccoli that is full of flavor and packed with nutrients. To add some extra flavor to this quick and easy side dish, you can sprinkle the cooked broccoli with some freshly grated parmesan cheese, lemon juice, salt, black pepper and lemon pepper. Your family will love this classic and healthy side that is ready in an instant.

Table Of Contents

1. WHAT IS INSTANT POT BROCCOLI?
2. Recommended Tools
3. Instructions
4. How To Store
5. How To Reheat
6. Common Questions
7. Instant Pot Broccoli Recipe

WHAT IS INSTANT POT BROCCOLI?

Fresh broccoli florets are pressure cooked to perfection in the Instant Pot. This delicious and easy veggie side dish is ready in only 1 minute and compliments most meat, fish and seafood dishes.

Why You’ll Love This

• Notable: perfectly steamed broccoli, that is ready in only 1 minute, and the perfect addition to most any meal
• Main Ingredients: broccoli, water
• Cooking Method: Instant Pot
• Nutrients: packed with fiber, vitamins and minerals
• Cooking Time: 1 minute
• Pairs well with: most meat, fish and seafood dishes
• Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
• Special Equipment Needed: Instant Pot, silicone steamer basket

Ingredients

You may have all of these ingredients for this easy Instant Pot broccoli recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this tender broccoli you might want to read the possible variations before deciding on your ingredients.

Instant Pot Broccoli Ingredients

• 3 cups fresh broccoli florets
• 1 cup water

Variations and Substitutions

Chicken Broth: In case you want to add more flavor to this foolproof method of cooking broccoli, try using chicken broth instead of water next time.

WHAT TO MAKE NEXT: If you love cooking vegetables in the Instant Pot then you’ll love our Instant Pot Black Beans. Great for meal-prep or batch cooking, made from scratch black beans are so delicious and easy, you just might want to kiss canned beans goodbye.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Instant Pot– This recipe requires an Instant Pot or other electric pressure cooker. This Instant Pot isn’t the fanciest you can buy but we love it and it will work for most people’s needs. If you’re looking for one with all the bells and whistles, this 10-in-1 Instant Pot is amazing. Make sure your sealing ring is in good shape. You can buy replacement silicone sealing rings if you need one. These seal the pot and keep the pressure inside the machine.

Instructions

This section shows how to cook fresh broccoli in the Instant Pot pressure cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, add 1 cup of water to the bottom of the Instant Pot, then insert a steamer basket into the pot.

COOK: After adding the broccoli, close the pressure cooker lid and lock. Next, turn the vent to sealing position, set to high pressure cooking and cook for 1 minute. After the cooking is done, carefully do a quick pressure release by turning the pressure valve to venting position.

SERVE: Finally, once all the steam is vented, open the lid, remove the broccoli and serve.

WHAT TO MAKE NEXT: If you love everything broccoli then you’ll love Stef’s Beef and Broccoli. This take-out favorite combines tender meat and fresh broccoli with a full-flavored sauce that comes together in less than 30 minutes.

Stef says….

This one minute Instant Pot steamed broccoli recipe is the easiest side dish to make with any meal.

Recipe Tips

Follow these tips to make the best Instant Pot broccoli.

• Tip: Use fresh and green broccoli. In case you are not using your broccoli immediately store it in the crisper of your fridge.
• Tip: Adjust cooking time according to the amount of broccoli. Different amounts of broccoli will take a different amount of time to cook.
• Tip: Use the high pressure setting. Not the steam function.
• Tip: Make sure to do a prompt quick release. This ensures that the broccoli doesn’t overcook. Otherwise you might end up with mushy broccoli.

What To Serve With Instant Pot Broccoli

We love to eat pressure cooked broccoli as it is a great addition to any healthy meal. Try one of these delicious recipes:

Main Dishes: Serve tender broccoli with flaky and flavorful Air Fryer Salmon with Garlic Lemon Rub, juicy Instant Pot Chicken Thighs with Lemon Butter Sauce, Instant Pot Pork Roast or tender Instant Pot Beef Tips.

Salad: Pair perfect Instant Pot broccoli with a fresh salad. A green salad like our Easy Italian Salad or Strawberry Avocado Salad with Poppyseed Dressing. Or even a Caprese Salad with tomatoes, mozzarella and basil.

Sides: Other delicious sides you can serve alongside perfectly cooked broccoli are Instant Pot Jasmine Rice, Creamy Mashed Potatoes, Air Fryer Sweet Potatoes, or Easy Instant Pot Pasta.

Other Veggie Sides: Additionally, this pressure cooker broccoli recipe also pairs well with other vegetable sides such as Air Fryer Roasted Vegetables, Air Fryer Cauliflower or Air Fryer Carrots with Balsamic Glaze, for example.

• 

  Air Fryer Salmon with Garlic Lemon Rub

• 

  Instant Pot Beef Tips

• 

  Instant Pot Chicken Thighs with Lemon Butter Sauce

• 

  Instant Pot Pork Roast

Andrea says….

I like to steam a little broccoli this way to serve with my amazing ribs recipe.

More Broccoli Recipes

Broccoli is not only an easy side dish, but also a healthy side dish. Best of all, broccoli cooks super fast in the Instant Pot, the air fryer or the oven. Try these scrumptious and easy ways of cooking this green vegetable:

• 

  Air Fryer Broccoli

• 

  Parmesan Roasted Broccoli Recipe

How To Store

Refrigerate: Instant Pot broccoli tastes best fresh right out of the pot. In case you have any leftovers you can store them in an airtight container or a ziplock bag in the fridge for up to 3 days.

Freeze: Moreover, you can freeze leftover broccoli in a freezer safe container or ziplock freezer bag for up to a month.

Defrosting: Thaw in the fridge overnight, or put the frozen broccoli on the counter until it reaches room temperature. Then pop it into the microwave until hot, about 1 -1 ½ minutes. The texture of defrosted broccoli might be slightly softer and soggier compared to freshly cooked broccoli.

How To Reheat

Place the broccoli on a microwave safe plate, cover it with a paper towel and put it into the microwave for 1-1 ½ minutes, depending on your machine.

Common Questions

Can you cook frozen broccoli in the Instant Pot?

We recommend using fresh broccoli, but you can also cook frozen broccoli in the Instant Pot. However, make sure to up the cooking time to 3-4 minutes.

Is steamed broccoli healthy?

Yes. That is because broccoli steamed in the Instant Pot only cooks for only 1 minute and therefore keeps most of its nutrients inside. Moreover, it is a good source of fiber.

Print

Instant Pot Broccoli Recipe

Perfectly cooked Instant Pot broccoli that is ready to enjoy in an instant. Make this side dish while your main dish is cooking in the oven.

Course side, Side Dish, Vegetable

Cuisine keto, vegan, vegetarian

Keyword how to cook broccoli in the Instant Pot, how to steam broccoli, Instant Pot broccoli, steamed broccoli

Prep Time 2 minutes minutes

Cook Time 1 minute minute

Total Time 3 minutes minutes

Servings 4 servings

Calories 23kcal

Author Andrea + Stef

Equipment

• Instant Pot
• steamer basket

Ingredients

• 3 cups broccoli florets
• 1 cup water

Instructions

• Pour 1 cup water into the Instant Pot.
• Insert a steamer basket into the pot. Add broccoli on top of steamer basket.
  
• Close and lock lid. Make sure the vent is closed.
• Set to cook at high pressure for 1 minute.
• When it is done cooking do a quick release by turning the valve to open, carefully to avoid steam.
• Once all steam is released, open lid and remove broccoli.
  
• Serve.
  

Notes

• Different amounts of broccoli will take a different amount of time to cook.
• Use the high pressure setting, not the steam setting.

More Instant Pot Side Dish Recipes:

• Instant Pot Brown Rice
• Instant Pot Jasmine Rice
• Instant Pot Mexican Rice
• Instant Pot Black Beans
• Instant Pot Refried Beans
• Instant Pot Baked Potatoes

Instant Pot Meal Recipes

• Easy Instant Pot Pasta (3 Ways)
• Instant Pot Pork Roast
• Instant Pot Beef Tips
• Instant Pot White Chicken Chili
• Instant Pot Country Style Ribs
• Instant Pot Carnitas
• Instant Pot Tortilla Soup

 

 

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 25mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 61mg | Calcium: 34mg | Iron: 0.5mg

The post Instant Pot Broccoli appeared first on Family Dinners.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

You can serve these scrumptious BBQ country style pork ribs with crispy garlic bread, your favorite corn side dish, coleslaw or a crunchy salad. No more need to fire up the grill when you can treat your family with these melt in your mouth tender ribs out of the Instant Pot.

Table Of Contents

1. WHAT ARE INSTANT POT COUNTRY STYLE RIBS?

• ❤️ WHY YOU'LL LOVE THIS INSTANT POT COUNTRY STYLE RIBS RECIPE

INGREDIENTS

INSTRUCTIONS

RECOMMENDED TOOLS

HOW TO MAKE AHEAD

TIPS FOR THE BEST BBQ COUNTRY STYLE RIBS

HOW TO STORE

WHAT TO SERVE WITH BBQ COUNTRY STYLE RIBS

MORE INSTANT POT RECIPES

FREQUENTLY ASKED QUESTIONS

Instant Pot Country Style Ribs

WHAT ARE INSTANT POT COUNTRY STYLE RIBS?

Boneless country-style ribs are first rubbed with a flavorful spice blend, and then pressure cooked to tender perfection in the Instant Pot. To finish them off, they are covered with yummy BBQ sauce and browned under the broiler. They are incredibly tender and taste amazing with a side of corn and a salad.

❤️ WHY YOU’LL LOVE THIS INSTANT POT COUNTRY STYLE RIBS RECIPE

✔️ Notable: This country style ribs recipe is cooked in the Instant Pot and finished under the broiler. The meat will fall apart in your mouth.

✔️ Main Ingredients: Boneless country style ribs, oil, brown sugar, salt, ground mustard, pepper, onion powder, garlic powder, paprika, cayenne pepper, beef broth, BBQ sauce. Use your favorite barbecue sauce or make your own.

✔️ Cooking Method: Instant Pot, oven/broiler

✔️ Cooking Time: 45 minutes. Plus 15 minutes natural release time and 10 minutes of broiling.

✔️ Pairs well with: garlic French bread, cornbread muffins, salads

✔️ Diets: dairy free

✔️ Special Equipment Needed: Instant Pot, sheet pan, kitchen tongues, pastry brush

INGREDIENTS

This section explains how to choose the best ingredients for country style ribs, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these Instant Pot ribs ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: vegetable oil, brown sugar, beef broth, BBQ sauce
• Meat Ingredients: country style ribs
• Spices: salt, ground mustard, black pepper, onion powder, garlic powder, paprika, cayenne pepper

WHAT TO MAKE NEXT: If you love BBQ sauce then you’ll love our homemade BBQ sauce.

INSTRUCTIONS

This section shows how to cook country style ribs in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, mix brown sugar and spices together in a bowl. Then coat the meat with the oil and the spice blend and rub it in.

COOK: Add the seasoned meat to the Instant Pot and pour in the beef broth. Lock the lid, seal to closed and cook on high pressure for 45 minutes. Then allow a 15 minutes natural release.

FINISH: Transfer the cooked ribs to a foil covered baking sheet and brush with BBQ sauce on all sides. Brown for 8-10 under the broiler. Remove the ribs from the oven and serve.

WHAT TO MAKE NEXT: If you love BBQ style dishes then you’ll love our Crockpot BBQ Meatballs.

RECOMMENDED TOOLS

Instant Pot– This recipe requires an Instant Pot or other electric pressure cooker. This Instant Pot isn’t the fanciest you can buy but we love it and it will work for most people’s needs. If you’re looking for one with all the bells and whistles, this 10-in-1 Instant Pot is amazing.

HOW TO MAKE AHEAD

You can rub the ribs and refrigerate up to 24 hours before cooking, if you want.

TIPS FOR THE BEST BBQ COUNTRY STYLE RIBS

Follow these tips to make the best Instant Pot ribs.

✔️ Allow 15 minutes of natural release time. It gives the meat time to rest after cooking and ensures extra tenderness.

✔️ Use high quality BBQ sauce. Cover the ribs in your favorite store bought or homemade barbecue sauce.

✔️ Watch the ribs under the broiler. Foods in the broiler can cook and burn very quickly.

HOW TO STORE

Refrigerate: Store cooled BBQ ribs leftovers in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Leftover Instant Pot country style ribs can also be frozen in a freezer safe container or ziploc bag for up to 3 months.

Defrosting: Thaw ribs in the fridge overnight. They can be reheated in the microwave.

WHAT TO SERVE WITH BBQ COUNTRY STYLE RIBS

We love serving this amazingly delicious Instant Pot dish with crispy Garlic French Bread, Cornbread Muffins, Stef’s Instant Pot Corn on the Cob or a crunchy Chopped Asparagus Salad with Lemon Vinaigrette.

• 
  Creamy Mashed Potatoes
• 
  Parmesan Roasted Broccoli Recipe
• 
  Strawberry Avocado Salad with Poppyseed Dressing
• 
  Chopped Asparagus Salad with Lemon Vinaigrette

MORE INSTANT POT RECIPES

The Instant Pot is one of our favorite kitchen appliances because there are endless possibilities of what to make with it. We love making Chicken Soup, Egg Bites, Baked Potatoes and Brown Rice in it.

• 
  Instant Pot Beef Tips
• 
  Instant Pot White Chicken Chili
• 
  Instant Pot Chicken Thighs with Lemon Butter Sauce
• 
  Instant Pot Carnitas

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking this easy country style ribs recipe.

Are country style ribs really ribs?

Boneless country style ribs are actually not from the rib area of the animal. They do not contain any rib bones. This budget-friendly cut is really cut from the shoulder area. It is a mixture of light and dark meat with a nice marbling of fat. Even though they are called ribs, they are much more similar to pork chops.

Is it better to use store bought or homemade BBQ sauce?

In this case you can use either your favorite brand of store bought or homemade BBQ sauce. If you feel adventurous and want to make this recipe extra special try our quick and easy recipe for homemade BBQ Sauce.

Can I marinate country style ribs overnight?

Yes, of course. You can rub the meat with oil and the spice blend. Then cover them tightly and refrigerate until you are ready to cook them. Country style ribs can marinate for up to 24 hours.

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Instant Pot Country Style Ribs

These amazingly tender Instant Pot country style ribs are full of flavor and fall apart in your mouth.

Course Main Dish

Cuisine American

Keyword BBQ ribs, Country style ribs cooked in the Instant Pot, easy country style ribs recipe, Instant Pot BBQ ribs, Instant Pot country style ribs

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Natural Release Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 391kcal

Author Andrea + Stef

Equipment

• Instant Pot
• sheet pan
• kitchen tongues
• pastry brush

Ingredients

• 3-4 lbs boneless country style ribs
• 1 tablespoon vegetable oil
• 3 tbsp brown sugar
• 2 teaspoon salt
• ½ teaspoon ground mustard
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 cup beef broth
• 1 cup BBQ sauce

Instructions

• In a medium bowl, mix oil, brown sugar, salt, ground mustard, black pepper, onion powder, garlic powder, paprika and cayenne pepper.
  
• Coat meat with oil and seasoning and rub in.
  
• Add meat and broth to the Instant Pot.
  
• Lock lid and set seal to closed.
• Pressure cook on high pressure for 45 minutes. Natural release for 15 minutes.
  
• Transfer meat (not liquid) to a foil covered baking sheet.
  
• Brush all sides with BBQ sauce.
  
• Broil until the tips begin to brown, about 8-10 minutes.
  
• Remove from the oven and serve.
  

Notes

• You can rub the ribs and refrigerate up to 24 hours before cooking, if you want.
• Serve with additional BBQ sauce for dipping.
• You can substitute the beef broth for chicken or vegetable broth if you prefer.
• Watch the ribs while they’re broiling closely so you don’t burn them. Foods in the broiler can cook very quickly.

Nutrition

Calories: 391kcal | Carbohydrates: 26g | Protein: 38g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1562mg | Potassium: 719mg | Fiber: 1g | Sugar: 22g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg

The post Instant Pot Country Style Ribs appeared first on Family Dinners.

Brown rice is slightly chewy, nutritious and goes well with almost everything. You can prepare it plain or with the addition of a flavorful spice blend that turns this fabulous side into the star of dinner. And best of all, with this convenient pressure cooking method, your rice is ready to enjoy in less than 30 minutes.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Table Of Contents

1. WHAT IS INSTANT POT BROWN RICE?

• ❤️ WHY YOU'LL LOVE THIS BROWN RICE RECIPE

INGREDIENTS

• RICE RECIPE VARIATIONS

INSTRUCTIONS

RECOMMENDED TOOLS

HOW TO MAKE BROWN RICE ON THE STOVE

TIPS FOR THE BEST INSTANT POT BROWN RICE

HOW TO STORE

WHAT TO SERVE WITH BROWN RICE

FREQUENTLY ASKED QUESTIONS

Instant Pot Brown Rice

• Optional Seasoned Rice Ingredients:

WHAT IS INSTANT POT BROWN RICE?

Brown rice is a whole grain. It is unpolished and still contains the fibrous bran and nutritional germ. It is therefore high in fiber, magnesium, potassium and Vitamin B6. Moreover, it has slightly nutty flavor and is a bit more chewy in texture. Cooked to perfection in the Instant Pot it will come out most similar to rice made in a rice cooker.

❤️ WHY YOU’LL LOVE THIS BROWN RICE RECIPE

✔️ Notable: perfectly cooked, slightly chewy brown rice

✔️ Main Ingredients: brown rice, salt. Make it plain or add the optional seasonings!

✔️ Cooking Method: Instant Pot

✔️ Cooking Time: 15 minutes. Plus 5 minutes natural release time.

✔️ Pairs well with: most meat, fish and seafood dishes

✔️ Diets: gluten free, dairy free, vegetarian, vegan

✔️ Special Equipment Needed: Instant Pot

INGREDIENTS

This section explains how to choose the best ingredients for Instant Pot brown rice, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these brown rice ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: brown rice
• Refrigerated/Frozen Ingredients: butter (optional)
• Spices: Salt; OPTIONAL: chicken bouillon, garlic powder, onion powder, paprika, dried thyme, dried parsley

RICE RECIPE VARIATIONS

• Instant Pot Mexican Rice
• Instant Pot Jasmine Rice
• Cilantro Lime Rice

WHAT TO MAKE NEXT: If you love cooking rice in the Instant Pot then you’ll love our Instant Pot Jasmine Rice.

INSTRUCTIONS

This section shows how to cook brown rice in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

RINSE: In a mesh strainer, rinse rice for 1-2 minutes or until water runs clear and starch is washed off.

COMBINE: Then place rice, water and salt in the Instant Pot and stir.

COOK: Lock lid in place and turn vent to sealed. Set to high pressure and put 15 minutes on the timer.

VENT: Allow a 5 minute natural release. Then vent the valve to release any leftover pressure. Unlock and remove the lid.

FLUFF: Finally, fluff rice with a fork. Serve.

WHAT TO MAKE NEXT: If you love seasoned rice dishes then you’ll love our Instant Pot Mexican Rice.

RECOMMENDED TOOLS

Instant Pot– This recipe requires an Instant Pot or other electric pressure cooker. This Instant Pot isn’t the fanciest you can buy but we love it and it will work for most people’s needs. If you’re looking for one with all the bells and whistles, this 10-in-1 Instant Pot is amazing.

HOW TO MAKE BROWN RICE ON THE STOVE

For the stove top method, you’ll want to use 1¾ – 2 cups of water for every cup of rice.

1. After rinsing the rice, place rice and water into a saucepan. Then, cover the saucepan and bring the water to boil. (This should take only a few minutes.)
2. Reduce heat to the lowest setting and let the rice simmer for 35-40 minutes, or until all the water has been absorbed. 
3. After turning off the heat and leave the saucepan covered for 10 minutes. 
4. Uncover the saucepan and fluff the rice with a fork. Serve.

TIPS FOR THE BEST INSTANT POT BROWN RICE

Follow these tips to make the best brown rice.

✔️ Rinse the rice. This removes excess starch that can cause your rice to clump together.

✔️ Use the 1:1 rice to water ratio. This ratio will give you perfectly textured rice that isn’t mushy or too hard. Keep the size of your Instant Pot in mind if decreasing or increasing the amount of rice you cook.

✔️ Adjust cooking time as needed. Cook times may need to be adjusted if you increase the amount of rice you’re cooking.

HOW TO STORE

Refrigerate: Place brown rice in an air-tight container in the fridge for up to 1 week.

Freeze: If you’ve got leftover rice or make extra ahead, you can store it in an air-tight freezer-safe bag for up to 3 months.

Defrosting: Thaw frozen rice in the refrigerator overnight or on the countertop for 1-2 hours, depending on the amount of rice in the container.

WHAT TO SERVE WITH BROWN RICE

We love serving this amazing brown rice with Caprese Stuffed Chicken Breast, Cajun Garlic Butter Shrimp, or Chicken in White Wine Sauce with Mushrooms.

• 
  Instant Pot White Chicken Chili
• 
  Caprese Stuffed Chicken Breast
• 
  Instant Pot Chicken Thighs with Lemon Butter Sauce
• 
  Instant Pot Beef Tips

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking brown rice in the Instant Pot.

What is the ratio of water to rice in an Instant Pot?

Unlike stovetop rice cooking, you’ll only need a 1:1 water to rice ratio when cooking long grain white rice in the Instant Pot.

Do you ned to rinse rice before cooking?

We highly recommend rinsing brown rice before cooking it to eliminate the excess starch that can cause the rice to clump together. Additionally, a thorough rinse will get rid of any dust or other impurities that might have gotten mixed in with the rice.

Can you freeze cooked rice?

Yes! We recommend storing rice in freezer bags in individual portions. Make sure you squeeze out most of the air, to save room in the freezer. Rice can be stored in the freezer for up 3 months. Thaw overnight in the fridge and reheat in the microwave with a splash of water.

Print

Instant Pot Brown Rice

Perfectly cooked Instant Pot brown rice that tastes like it was made in a rice cooker. It is rich in fiber and goes with almost any main dish.

Course side, Side Dish

Cuisine vegan, vegetarian

Keyword how to cook brown rice in the Instant Pot, Instant Pot brown rice, rice cooker style brown rice, seasoned rice

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Natural Release Time: 5 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 180kcal

Author Andrea + Stef

Equipment

• Instant Pot
• cooking spoon
• fork

Ingredients

• 2 cups brown rice
• 2 cups cold water
• 1 teaspoon salt

Optional Seasoned Rice Ingredients:

• 2 teaspoon chicken bouillon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon dired thyme
• 1 tablespoon dried parsley
• 3 tablespoon butter

Instructions

• First, measure, rinse and strain/dry rice.
• Add rice, cold water and salt to the instant pot. For seasoned rice, add chicken bouillon, garlic powder, onion powder, paprika, thyme, and parsley. Do not add the butter.
  
• Lock the lid on the Instant Pot and the turn valve to the sealed position.
• Set the Instant Pot to cook at high pressure for 15 minutes. It will take about 8 minutes to build up pressure then the 15 minutes cooking will begin.
• When it beeps, allow it to naturally release for 5 minutes. Then carefully turn the release valve to open. When the pressure has fully released, unlock the lid.
  
• Fluff the rice with a fork.
  
• For seasoned rice, pour melted butter over the rice and gently fluff together.
• Serve.
  

Notes

• This method of cooking rice will turn out most similar to rice in a rice cooker. If you want a softer rice, add ½ cup more water.

Nutrition

Calories: 180kcal | Carbohydrates: 37g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 422mg | Potassium: 152mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

The post Instant Pot Brown Rice appeared first on Family Dinners.

You can serve this gluten free, dairy free, low carb and keto friendly chicken soup with egg noodles, crusty white bread or cheesy rolls for an amazing lunch or dinner.

Fresh ingredients and just the right amount of seasoning will make this wholesome dish a staple in your meal planning. Additionally, Instant Pot chicken soup is always a much appreciated treat for a sick friend or relative.

Table Of Contents

1. WHAT IS CHICKEN SOUP?
2. CHICKEN SOUP INGREDIENTS
3. INSTRUCTIONS
4. RECOMMENDED TOOLS
5. HOW TO MAKE AHEAD
6. HOW TO COOK ON THE STOVETOP
7. TIPS FOR THE BEST CHICKEN SOUP RECIPE
8. HOW TO STORE
9. WHAT TO SERVE WITH SOUP
10. MORE SOUP RECIPES
11. FREQUENTLY ASKED QUESTIONS
12. Instant Pot Chicken Soup

WHAT IS CHICKEN SOUP?

Traditional chicken soup is made by cooking parts of a chicken (depending on preference) in chicken broth together with various vegetables, such as carrots, onions, celery and garlic. Chicken soup can be prepared on the stove top, in a pressure cooker or in the Instant Pot. It is one of the most popular comfort foods as well as a nutritious meal when you are not feeling well.

❤️ WHY YOU’LL LOVE THIS INSTANT POT SOUP RECIPE

✔️ Notable: This fresh chicken soup tastes like fresh vegetables, chicken and childhood!

✔️ Main Ingredients: chicken, carrots and celery

✔️ Cooking Method: Instant Pot

✔️ Nutrients: great source of protein, 31 g per serving

✔️ Time: Ready in only 35 minutes, start to finish

✔️ Pairs well with: crusty white bread, cheesy bread

✔️ Diets: keto friendly, gluten free, dairy free

CHICKEN SOUP INGREDIENTS

This section explains how to choose the best ingredients for Instant Pot chicken soup, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these hearty chicken soup ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Chicken Breast: Use fresh chicken, not frozen.
• Garlic
• Chopped Onion, Carrots and Celery Stalks: This mix is also known as mirepoix and gives this soup immense flavor.
• Chicken Stock
• Bay Leaves
• Lemon Juice: Use freshly squeezed lemon juice for best flavor.
• Salt and Pepper

WHAT TO MAKE NEXT: If you love chicken soup then you’ll love our Instant Pot Chicken Tortilla Soup Recipe.

INSTRUCTIONS

This section shows how to cook chicken soup in the Instant Pot, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: First, sauté diced onion, carrots, celery and garlic for 5 minutes using the sauté setting of your Instant Pot. After turning off the Instant Pot, add chicken breasts, chicken stock, water, and bay leaves. Stir to combine.

🔴 TIP: Don’t skip the sauté step! This will leave your onions softer and your garlic more fragrant.

COOK: Lock the lid, set the release valve to closed and set the Instant Pot to pressure cook for 10 minutes. Afterwards allow a 15 minute natural release, before carefully opening the pressure valve to release the pressure.

FINISH: Remove the bay leaves, shred the chicken and return it to the soup. Finally, season with lemon juice, parsley, salt and pepper to taste. Serve.

🔴 TIP: Taste the soup while seasoning. The sodium content can be different in different chicken broth brands. You may want to add more or less salt, pepper and lemon than the recipe calls for.

WHAT TO MAKE NEXT: If you love chicken soup then you’ll love our ****White Chicken Chili Recipe****add link when we have it.

RECOMMENDED TOOLS

Instant Pot– This recipe requires an Instant Pot or other electric pressure cooker. This Instant Pot isn’t the fanciest you can buy but we love it and it will work for most people’s needs. If you’re looking for one with all the bells and whistles, this 10-in-1 Instant Pot is amazing.

HOW TO MAKE AHEAD

Instant Pot chicken soup can easily be made completely ahead of time. It is important though not to add the noodles, if using. The pasta will continue to soak up liquid and therefore get mushy and slimy. The soup would no longer be a joy to eat. Cook the noodles separately and only add them to the soup when you are ready to serve.

HOW TO COOK ON THE STOVETOP

1. Sauté the oil, onion, carrots and garlic over medium heat in a dutch oven or heavy bottom stock pot.
2. Add the chicken broth, water, chicken, bay leaves. Stir.
3. Cover and simmer until the chicken is cooked through. Remove the chicken and shred then return it to the pot. 
4. Add salt, pepper, and lemon juice. Remove the bay leaf.
5. Garnish and serve.

TIPS FOR THE BEST CHICKEN SOUP RECIPE

Follow these tips to make the best hearty chicken soup.

✔️ Use fresh chicken, not frozen. You can use frozen but it will add a lot of water to the soup and will need to cook a bit longer.

✔️ Don’t skip the sauté step! This will leave your onions softer and your garlic more fragrant.

✔️ Taste the soup while seasoning. The sodium content of different chicken broths is very different and you may want more/less salt, pepper and lemon than the recipe calls for.

HOW TO STORE

Refrigerate: Store instant pot chicken soup in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to thaw your chicken soup is in the refrigerator overnight. Then reheat in a pot on the stovetop or in the microwave.

WHAT TO SERVE WITH SOUP

We love serving a simple side of crusty white bread with Instant Pot chicken soup. You can also boil some of your favorite pasta and add it to the soup. Crispy garlic French bread, air fryer 3 cheese bombs or easy cheesy garlic rolls are other great sides to serve with this mouthwatering soup. If you want to keep the meal low carb and keto friendly, cheesy cauliflower breadsticks are an amazing side dish choice.

• 
  Garlic French Bread
• 
  Cheesy Cauliflower Breadsticks
• 
  Easy Homemade Garlic Knots Recipe
• 
  Easy Italian Salad Recipe With Homemade Salad Dressing

MORE SOUP RECIPES

Warm soup is one of our favorite comfort foods. We love our amazingly flavorful Instant Post Chicken Tortilla Soup, Andrea’s Crockpot Chicken Noodle Soup, or Stef’s Rich, Homemade Tomato Bisque.

• 
  Instant Pot Chicken Tortilla Soup
• 
  Easy Chili

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking this easy chicken soup recipe.

Is chicken soup healthy?

Chicken soup is a healthy, low calorie and low carb meal choice. Above all, it only has 323 calories per bowl but provides 31g of protein. Additionally, chicken soup is gluten free, dairy free and keto friendly.

What is a mirepoix?

Mirepoix is a vegetable mix made from onion, carrots and celery, that is usually browned in some oil before other ingredients are added. It is used in many sauces, stews and soups to add rich flavor.

What other vegetables can I add to this soup?

In addition to carrots, celery and onion, you could also add some corn, diced potatoes, diced peppers, or parsnips. If you are a big fan of leafy greens, you could stir in some chopped fresh spinach or kale at the end of the cooking process. Then heat through until the greens wilt.

Print

Instant Pot Chicken Soup

This hearty chicken soup recipe is easy to make and tastes fresh and delicious.

Course dinner, Main Dish

Cuisine American

Keyword easy chicken soup recipe, hearty chicken soup, how to make chicken soup, Instant Pot chicken soup, stove top chicken soup recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Release Time: 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 323kcal

Author Andrea + Stef

Equipment

• Instant Pot
• cooking spatula
• cutting board
• knife and fork

Ingredients

• 2 large chicken breasts defrosted
• 2 tbsp olive oil
• 1 large yellow onion diced
• 5 cloves of garlic minced, (5 teaspoons)
• 3 large carrots diced
• 3 large stalks of celery diced
• 4 cups chicken stock
• 2 cups water
• 2 bay leaves
• 2 tablespoon lemon juice
• freshly ground black pepper
• salt to taste

Optional Garnish:

• 1 small handful of fresh parsley chopped

Instructions

• First, turn Instant Pot to sauté setting. Then, sauté diced onion, carrots, celery and garlic for 5 minutes.
  
• Turn Instant Pot to cancel or off setting. Add chicken breasts, chicken stock, water, and bay leaves. Stir.
  
• Close and lock the lid. Set release valve to closed. Set the Instant Pot to pressure cook for 10 minutes.
• Once pressure cooking is done allow a 15 minute natural release.
• Carefully turn the pressure valve to open to release the pressure.
  
• Remove the chicken breasts from the pot and shred on a cutting board with 2 forks or a knife and fork. Then return the shredded chicken to the pot.
  
• Remove the bay leaves. Add lemon juice, salt, pepper and fresh parsley. Stir.
  
• Serve.
  

Nutrition

Calories: 323kcal | Carbohydrates: 19g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 538mg | Potassium: 974mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7844IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 1mg

The post Instant Pot Chicken Soup appeared first on Family Dinners.