These Easy Peel Air Fryer Hard Boiled Eggs are easy to make and easy to peel. Yes, there’s a new way to make “boiled” eggs and it’s perfect!
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Jamaican Instant Pot Rice and Beans
This Jamaican Instant Pot Rice and Beans recipe is generally called "rice and peas" on the island. It's made with red kidney beans, coconut milk, and added spices. Make it in your Instant Pot Pressure Cooker for perfect results.
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Pressure Cooker Breakfast Recipes
These Pressure Cooker Breakfast Recipes are the perfect way to start the day. Whether you have an Instant Pot, Ninja Foodi, or any other electric pressure cooker, these recipes are perfect. From eggs, oatmeal, grits, and breakfast gravy. Make them ahead or for the morning of, whatever works best for you and your family.
Pressure Cooker (Instant Pot) Pinto Beans
These Pressure Cooker (Instant Pot) Pinto Beans are a delicious bean recipe with Mexican flavors. They are no soak, full of flavor, and meatless.
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Lemon Pepper Air Fryer Chicken Thighs
These Lemon Pepper Air Fryer Chicken Thighs are quick, easy, and on your dinner table in less than 20 minutes. Juicy moist chicken made right in your Air Fryer.
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Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
10 Air Fryer Accessories that are Worth Your Money
Air Fryers are amazing kithcen devices and there is so much you can do with them. I bet you're wondering which accessories for your Air Fryer are worth it and which ones aren't really useful. I've got you covered with this list of Air Fryer Accesories that are worth your money.
Instant Pot Pork Chops and Gravy
These delicious Instant Pot Pork Chops are cooked in the Instant Pot Electric Pressure Cooker and covered in a tangy delicious gravy that is full of flavor. These pork chops are the perfect one pot weeknight meal.
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Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
This pork chop recipe has been a family favorite for years. But initially, I made it in the oven and it called for my pork chops to be marinated overnight and a 1 hour bake in the oven. That’s great for me on Sundays but for weeknights, that just wasn’t going to happen.
So I modified this family favorite recipe to my Instant Pot and I love it even more. Same great flavor, but less time and effort.
Can you cook pork chops in a pressure cooker?
This was my first question I had when trying to convert this recipe. I had done my research initially, googling the above question but found mixed results among recipes. I realized a few things:
- Thick cut pork chops cooked better in the Instant Pot. Thin chops tended to overcook and become dry or rubbery. I always use thick cut boneless pork chops for this recipe. For thinner chops, reduce the cook time.
- Speaking of cook time, I found that an 8 minute pressure cooktime, 10 minute natural release for the perfect thick boneless pork chops. I initially tried a 10 minute cook time, and my pork chops were dry and overcooked. If you cook the meat too long, you risk having overcooked pork chops. I found 8 minutes was long enough for the pork chops to fully cook and stay moist.
- A 10 minute natural release worked best. A quick release is a no-no when cooking most meats in the instant pot. I let the pressure cooker naturally release for 10 minutes, then I release the remaining pressure.
How to make this pork chop recipe in your Instant Pot?
First, wash and dry your thick cut pork chops. Season both sides with salt, black pepper, and garlic powder. Press Sauté and select the "More" setting on your Instant Pot and wait for the display to say "Hot." Then add your oil, then your chops. Sear over high heat for about 3 minutes each side, until browned.
Once pork chops are seared, remove them and set aside. Then add butter to the Instant Pot and allow it to melt. Add onions, bell peppers, garlic and stir with a wooden spoon until the onions and peppers have softened, about 2-3 minutes.
Add chicken broth and use a wooden spoon to deglaze the Instant Pot, ensuring that all the brown bits have been removed from the bottom. Then stir in thyme, hot sauce, steak sauce, Worcestershire sauce, and ketchup. Place pork chops back in Instant Pot on top of the liquid.
Press "Cancel" on Instant Pot and cover with Instant Pot Pressure Cooker cover. Make sure the valve on the top of the Instant Pot is set to "Sealing." Then cook on High Pressure for 8 minutes. After the cooktime, allow the pressure cooker to naturally release for 10 minutes, then quick release the remaining pressure.
Once all the pressure is released, open lid and remove cooked pork chops.
Press"Cancel" on the Instant Pot and then select sauté. In a seperate bowl, whisk 2 tablespoon corn starch and 2 tablespoon water to create a corn starch slurry. Once the liquid in the instant Pot begins to bubble, add in your corn starch slurry to thicken the sauce. Allow it to boil for about one minute more. Press "Cancel" on your Instant Pot.
Serve pork chops covered with gravy. These are perfect with rice and vegetables. Enjoy 🙂
Looking for more Instant Pot dinner recipes? Try these:
Instant Pot Chicken and Yellow Rice
Instant Pot Copycat Rice a Roni
Pressure Cooker Salmon with Creamy Parmesan Herb Sauce
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Instant Pot Pork Chops with Gravy
Thick cut pork chops seared, pressure cooked, and smothered in a delicious gravy.
Servings: 4 people
Calories: 374kcal
Ingredients
- 4 thick cut pork chops
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 Tablespoon oil
- 2 Tablespoon unsalted butter
- 1 yellow onion chopped
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 1 Tablespoon garlic minced
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Steak Sauce
- 1 Tablespoon hot sauce
- 1 Tablespoon Ketchup
- 1 teaspoon dried thyme
- ¾ cup chicken broth
- 2 Tablespoon cornstarch
- 2 Tablespoon water
Instructions
- Season the pork chops on both sides with salt, pepper, and garlic powder.
- Press the “Sauté” button, ensuring that it is set to “More.” Once the display says “Hot,” add the olive oil.
- Add seasoned pork chops and cook for about 3 minutes each side or until the sides are slightly browned. Remove from Instant Pot and set aside.
- Add butter to Instant Pot and allow to melt. Add onion and bell peppers and stir. Add garlic and continue to stir until onions have softened, about two minutes.
- Deglaze by pouring chicken broth into the pot and stirring with a wooden spoon, making sure to get all bits and pieces from the bottom of the pot.
- Add Worcestershire sauce, steak sauce, hot sauce, ketchup, and thyme and stir.
- Add pork chops back into the pot, laying them on top of the liquid.
- Place the lid on the pot and set the valve to sealing. Press "Cancel" and then press "Pressure Cook" (or Manual) and set cooking time for 8 minutes on High Pressure.
- Once timer is done, allow the Instant Pot to natural release for 10 minutes, then release any remaining pressure from the pot and remove the lid.
- Press Cancel on the Instant Pot and remove the pork chops. Press “Sauté” on the Instant Pot and bring liquid to slight boil. In a separate bowl, create a thickener by whisking together 2 tablespoon cornstarch and 2 tablespoon water. Pour it into the liquid in the Instant Pot while stirring. Stir until thickened, about one minute.
- Pour the gravy over the pork chops and Enjoy 🙂
Video
Notes
This recipe was created in a 6 Qt Instant pot DUO.
I will sometimes add an additional ½ teaspoon salt to the gravy after it's done pressure cooking. The amount of salt in the recipe will depend on the saltiness of the chicken broth you use.
Nutrition
Calories: 374kcal | Carbohydrates: 12g | Protein: 30g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 902mg | Potassium: 693mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 40mg | Calcium: 31mg | Iron: 1.5mg
Pressure Cooker Moroccan Spiced Soup
This Pressure Cooker Moroccan Spiced Soup is full of delicious spices like cumin, cinnamon, paprika, ginger, and allspice. Pair that with lamb meat that melts in your mouth and chickpeas. That my friend is this beautiful soup.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I love to travel. My hope is to one day travel around the world and eat the authentic cuisine of every single country I visit. Until I’m able to do that….I’ll bring the world into my kitchen.
This Moroccan Spiced Soup has become a regular in our kitchen. It’s so easy and delicious that it has joined a few other soups that make a regular appearance, like this jerk chicken soup and this sausage and lentil soup recipe.
What is Moroccan Soup?
Moroccan Soup, also known as Harira, is made with either chickpeas and/or lentils, tomatoes, and meat. A lot of recipes you will find will leave the meat out.
I’m a lover of meat and discovered that a traditional Moroccan Spice Soup will often contain lamb. So I made sure my soup recipe had it.
You should be able to find lamb at your local grocer. I usually buy a leg of lamb and chop it into 1 inch pieces. I have the butcher remove the bone.
The addition of lamb is perfect for this pressure cooker soup because each bite of lamb literally melts in your mouth. That's why the pressure cooker is amazing. It's perfect for cooking lamb and goat and getting them perfectly tender.
How to make Moroccan Spiced Soup in your Pressure Cooker
I make this soup (and almost all soups) in my Instant Pot Electric Pressure Cooker.
First, set your pressure cooker to the high sauté setting and wait for your display to say “Hot.” Once it does, add your oil and then your chopped lamb meat. You’ll want to brown the meat for 4-5 minutes.
Next, you’ll want to add your onions and garlic and sauté until your onions have softened a bit, about 3 minutes. The moisture from the onion should provide enough liquid to get some of those brown bits at the bottom of the Instant Pot up as well.
Removing those brown bits from the bottom of your Instant Pot is extremely important. It should always be done after browning meats to allow you food to pressure cook properly. I recommend using a wooden spoon for this.
Then add your spices and stir for about 1 minute.
Next, add your chicken broth. Once you add your chicken broth, grab your wooden spoon and deglaze once more, making sure that all brown bits are removed from the bottom of the pot.
Then you'll add your drained chickpeas and diced tomatoes. Do not stir at this time. Rumor is that tomatos and tomatoes based producs could cause some Instant Pots to give off that dreaded burn signal. A way to avoid that is to layer tomato products on top and stir once the pressure cook cycle is complete.
Cover and cook on high pressure for 20 minutes. It will take your pressure cooker about 10-15 minutes to reach pressure. Once the cook cycle is complete, allow the moroccan spiced soup to natural release for 10 minutes, then you may release the rest of the pressure.
Once all your pressure is released, open the lid and smell the aroma...it's delightful. Stir in your spinach until all the spinach is fully submerged in the soup.
Enjoy 🙂
If you're new to the Instant Pot and are looking for a recipe perfect for beginners with step by step photos and instructions, try this Instant Pot Shrimp Paella.
Looking for other Instant Pot Soup Recipes? Try these out:
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Pressure Cooker Moroccan Spiced Soup
This Pressure Cooker Moroccan Spiced Soup is delicious, healthy, and a breeze to make in your Pressure Cooker.
Servings: 6 servings
Calories: 283kcal
Ingredients
- 2 Tablespoon Vegetable Oil
- 1 lb lamb cut into 1-inch chunks
- 1 onion finely sliced
- 1 Tablespoon minced garlic
- 2 teaspoon ground cumin
- 2 teaspoon paprika
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 3 cups chicken broth
- 1 15oz can chickpeas drained and rinsed
- 1 15oz can diced tomatoes
- 8 oz spinach
- Salt and pepper to taste
Instructions
- Press Sauté on your Pressure Cooker. Once Hot, add your vegetable oil. Then add your lamb meat and cook until browned, about 4 minutes.
- Add onion and garlic and stir until the onion has softened, about 3 minutes.
- Add cumin, paprika, ginger, cinnamon, allspice and stir for about 1 minute.
- Add chicken broth and use a wooden spoon to ensure that all brown bits are removed from the bottom of the pressure cooker. Add chickpeas and diced tomatoes. Do not stir.
- Cover Pressure Cooker and cook on high pressure for 20 minutes. Once pressure cooking cycle is complete, allow soup to natural release for 10 minutes, then quick release the remaining pressure.
- Stir in spinach and salt and pepper to desired taste.
Notes
Have fun with the spices. Taste and adjust to your preference.
You can omit the lamb if you want to make it Vegetarian or Vegan.
Nutrition
Calories: 283kcal | Carbohydrates: 5g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 508mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3930IU | Vitamin C: 20.6mg | Calcium: 75mg | Iron: 3.2mg
Creamy Instant Pot Grits with Cheddar and Jalapeño
These Creamy Instant Pot Grits with Cheddar and Jalapeño are a delicious addition to your breakfast table. This recipe is so easy to make in your Electric Pressure Cooker.
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I love making breakfast recipes in my Instant Pot Pressure Cooker. From this egg bite recipe, to pumpkin oatmeal, to even bread pudding.
One of my favorite items to eat for breakfast is a good bowl of southern style creamy grits. I like my grits salty and cheesy and served with a side of bacon. I found that the Pressure Cooker was the perfect vessel to make grits.
Wait, pressure cooked grits? Yes, it seems bizarre but it works beautifully. You can check out my Ninja Foodi Fish and Grits where I also make grits in a pressure cooker.
How to make Grits in a Pressure Cooker
Making grits in your pressure cooker is easy as pie and always comes out smooth and creamy. I tend to follow three common rules when making grits in my Pressure Cooker:
- Always use stone ground grits. They take a little longer to cook but they are creamy and produce the right texture for good Southern Style grits. I don’t use quick cooking grits as I don’t like the texture of them at all.
- Remeber 1:3:1. Use 1 part grits, 3 parts water or broth, and 1 part heavy cream to the pressure cooker cycle.
- Allow grits to cool for at least 5 minutes once done pressure cooking. This will allow your grits to thicken up to a nice consistency.
How to make Jalapeño Cheddar Grits in your Instant Pot Pressure Cooker
First, I prepare my ingredients by doing what's called mise en place. I grab a block of sharp cheddar cheese and I shred it, then set aside.
I tend to buy block cheese rather than pre-grated cheese for all my recipes because I find it melts a little better. However, pre-grated sharp cheddar cheese will work fine in this recipe.
Then prepare your jalapeños by removing the seeds and white membranes and chopping it. The spices of a pepper live in the seeds and the white membrane, removing them will remove the extra spice.
Add chopped bacon to your Instant pot insert. Then turn your Instant Pot sauté function on the "Normal" setting by pressing the "Sauté" button a few times.
Bacon cooks best when it's added to a cold pan and is cooked over a low temperature. I usually crank that Sauté function up to the highest setting but that would actually result in burnt bacon. So for this recipe, reduce the the sauté function.
You can reduce the Sauté function on your Instant Pot by pressing the Sauté button a few times.
Once your bacon is cooked and crispy, which takes about 15 minutes, remove it and place it on a paper towel to drain. Remove the excess grease from the Instant Pot, leavung about 2 tablespoon in the pot.
Add jalapeño and sauté for about two minutes.
Add stone ground grits, and stir for about 10 seconds. Add water and use a wooden spoon to get up any brown bacon bits on the bottom of the pot. Then stir in your heavy cream and a little salt.
Cover and cook on high pressure for 10 minutes, allow to natural release for 10 minutes, the manually release any remaining pressure.
Open lid and add cheddar cheese and cream cheese and stir until incorporated.
Your grits will look a bit watery initially. Allow them to cool for about 5 minutes before serving.
Oh, don't forget those bacon pieces....place them on top of your grits and Enjoy 🙂
If you don't want to make a huge batch of grits, pot in pot works fine for this recipe. Just cut it in half and use a smaller bowl with a trivet.
You could also store this recipe in your refrigerator and reheat it the next day. I put mine in the microwave for about 1-1:30 minutes.
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Creamy Instant Pot Grits with Cheddar and Jalapeño
These Creamy Instant Pot Grits with Cheddar and Jalapeño are a delicious addition to your breakfast table. This recipe easy and all made in your Electric Pressure Cooker.
Servings: 8 people
Calories: 360kcal
Ingredients
- 4 slices of bacon chopped
- 2 jalapeño peppers chopped with seeds removed
- 1 cup stone ground grits
- 3 cups water
- 1 cup heavy cream
- 8 oz sharp cheddar cheese shredded
- 2 oz cream cheese
- Salt to taste
Instructions
- Add bacon to insert. Turn on Sauté function and select “Normal” heat. Allow bacon to sit undisturbed until it gets cooked on one side, about 8 minutes. Then stir your bacon pieces until all pieces are cooked. Remove from insert and place on a paper towel to drain.
- Remove excess bacon grease from Instant Pot, leaving about 2 Tbsp.
- Add chopped jalapeño to the insert and stir until softened, about 2 minutes.
- Add grits and stir for about 10 seconds.
- Add water and use wooden spoon to stir up any brown bacon bits stuck to the bottom of the pan. Stir in heavy cream and salt.
- Press Cancel on your instant Pot. Then select “Pressure Cook” and cook on High Pressure for 10 minutes. Once done, allow your Pressure Cooker to natural release for 10 minutes, then manually release any remaining pressure.
- Open lid and stir in cheddar cheese and cream cheese.
- Allow grits to cool for 5 minutes.
- Top with pieces of bacon. Enjoy 🙂
Video
Notes
Notes for Jalapeño Cheddar Grits
- Block cheese that is grated by hand works best.
- When cutting jalapeño, remove the seeds and white mebrane. The spice lives there. You can leave a few seeds if you want your grits spicy but I use the jalapeño for flavor, not for the added spice.
- I know there is a ton of different info on whether you can add heavy cream to a pressure cooker during the pressure cooker cycle. That will always depend on the recipe and the fat content of your cream. I recommend full fat heavy cream. The cream in this recipe will not curdle in your pot.
- You can skip the bacon step and use 2 tablespoon of butter if you like.
Nutrition
Calories: 360kcal | Carbohydrates: 17g | Protein: 11g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 287mg | Potassium: 117mg | Vitamin A: 895IU | Vitamin C: 4.3mg | Calcium: 234mg | Iron: 0.5mg
Slow Cooker Hot Holiday Punch
This Slow Cooker (Instant Pot) Hot Christmas Punch Recipe is the perfect drink to keep you warm over the Holidays. Made with cinnamon flavored candy and juice to give it the perfect sweetness and spice.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Anyone that knows me knows that I’m a summer girl and warm weather is my thing. But I’ll have to deal with the cold weather North Carolina brings and prepare to the best of my ability. That’s where this delicious Hot Holiday Punch comes to the rescue.
It’s a nice refreshing break from the usual winter drinks of hot chocolate and hot tea. It reminds me of a warm version of my Jamaican Rum Punch recipe, only with a nice cinnamon kick.
Oh, and this recipe is non-alcoholic although a nice white rum can be added if you like (we love it and add it quite often).
This recipe is perfect for a party or anytime the family wants a nice hot mug of holiday punch.
How do you make Hot Holiday Punch?
I like to cook my Hot Holiday Punch nice and slow over a period of two hours. I use my Instant Pot on the Slow Cooker mode to make this Holiday Punch, but any slow cooker would do.
Add equal parts cranberry juice and unsweetened pineapple juice to the cooker. I use 4 cups of each in this recipe. Then add ½ cup of cinnamon flavored candy (I use Red Hots). and 3 cinnamon sticks. Stir and cover.
If using an Instant Pot, you will need a glass cover to use the slow cook function. Also, you will need to set the 2 hour function on the “More” setting to get it heated though after 2 hours.
For a traditional slow cooker, you’ll need to use the low setting for 2 hours.
Can I pressure cook this Hot Holiday Punch?
You can but for best results, go on and just put it on slow cook. I tried myself to speed up the magic of this punch by pressure cooking first but the flavors just didn’t pop as much as they did when it was cooked low and slow.
Can I make this punch ahead of time?
Yes. I put any leftovers in a mason jar and reheat when I need a midweek drink.
I hope you like this Holiday Punch Recipe as much as we do. Until next time.
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Slow Cooker (Instant Pot) Hot Holiday Punch
Perfect Punch with a nice touch of spice for the Holidays.
Servings: 8 people
Calories: 163kcal
Ingredients
- 4 cups cranberry juice
- 4 cups unsweetned pineapple juice
- ½ cup cinnamon flavored candy (Red Hots)
- 3 cinnamon sticks
- white rum optional
Instructions
- Add cranberry juice, pineapple juice, Red Hots, and cinnamon sticks to Slow Cooker or Instant Pot. Stir. Cover and cook on low for 2-4 hours until punch is heated through and Red Hots have melted.
- Remove cinnamon sticks and serve. May add orange slices or sugared cranberries as a garnish. You may also add a bit of white rum to the mixture for a grown up version.
Video
Notes
Notes for Slow Cooker (Instant Pot) Hot Holiday Punch
- Cook on the high setting if using an Instant Pot. For all other slow cookers, use the low setting.
- If adding rum to the entire recipe, add about ¼ cup. If using run in individual mugs, about 1 shot of rum should do.
Suggested tools for Slow Cooker (Instant Pot) Holiday Punch
Nutrition
Calories: 163kcal | Carbohydrates: 42g | Sodium: 5mg | Potassium: 256mg | Fiber: 1g | Sugar: 36g | Vitamin A: 55IU | Vitamin C: 23.6mg | Calcium: 39mg | Iron: 0.8mg
Recipe Adapted from Taste of Home.
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