Instant Pot Chicken Noodle Casserole Recipe

We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.  

instant-pot-chicken-noodle-casserole

Instant Pot Chicken Noodle Casserole Recipe

I love that you can saute and do all the work right in the pressure cooker.  No need to dirty any other pans, just one pot for all the steps.  I was looking for a simple chicken noodle soup but found this recipe so tweaked it to our liking and it is amazing.  We actually ate this meal twice this week, because the kids loved it so much.  Okay, who am I kidding I did too :-)

We like our casseroles with  a little liquid so we choose to use 5 cups chicken broth.  You first set your Instant Pot to saute and add the olive oil.  Then you cook the chicken (until it is white) and the spices.  Just add the other ingredients and close the lid and BAM within 7 minutes it is done.  It usually takes about 5-6 minutes to pressurize completely before it starts cooking, so total time from start to finish, prepping included, is about 20 minutes. 

The chicken was super tender and the vegetables and noodles were cooked to perfection. 

Serves 6-8 

 
instant-pot-chicken-noodle-casserole-ingredients
 
Ingredients
  • 1 Tablespoon olive oil 
  • 2 skinless/boneless chicken breast, cubed 
  • 1/2 medium onion, diced or 1 Tablespoon onion powder 
  • 1 Tablespoon garlic powder
  • Salt & Pepper 
  • 1 bag frozen mixed vegetables
  • 16 oz bag egg noodles 
  • 4-5 cups chicken broth 
  • 1 cup heavy cream 
Pressure Cooker directions
  • Turn Pressure Cooker to Saute and add olive oil 
  • When simmering, add the chicken and spices.
  • Saute until chicken is white on the outside.
  • Add egg noodles, vegetables, and broth.
  • Close and lock the lid.
  • Set Pressure Cooker to “Manual” setting and program for 7 minutes.
  • When done and beeps, use the quick release.
  • When steam is completely released, carefully open lid
  • Stir in heavy cream.
  • Put IP back on saute and cook for another 3-5 minutes until thickens.
  • Serve!

We love to serve this with saltine crackers or biscuits and butter

instant-pot-chicken-noodle-casserole

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Chicken Noodle Casserole
Serves 6
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 Tablespoon olive oil
  2. 2 skinless/boneless chicken breast, cubed
  3. 1/2 medium onion, diced or 1 Tablespoon onion powder
  4. 1 Tablespoon garlic powder
  5. Salt & Pepper
  6. 1 bag frozen mixed vegetables
  7. 16 oz bag egg noodles
  8. 4-5 cups chicken broth
  9. 1 cup heavy cream
Instructions
  1. Turn Pressure Cooker to Saute and add olive oil
  2. When simmering, add the chicken and spices.
  3. Saute until chicken is white on the outside.
  4. Add egg noodles, vegetables, and broth.
  5. Close and lock the lid.
  6. Set Pressure Cooker to “Manual” setting and program for 7 minutes.
  7. When done and beeps, use the quick release.
  8. When steam is completely released, carefully open lid
  9. Stir in heavy cream.
  10. Put IP back on saute and cook for another 3-5 minutes until thickens.
  11. Serve!
Notes
  1. We love to serve this with saltine crackers or biscuits and butter
Adapted from Adventures of a Nurse
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Buffalo Chicken Ranch Dip!!

Here is one of our family’s favorite dishes.  You can use it as a Buffalo dip or use it as shredded chicken and serve on a bun or you can eat it both ways.  We make this a couple times a week as our son, Isaiah, loves to take this to lunch as a sandwich.  

instant-pot-buffalo-chicken-ranch-dip

Instant Pot Buffalo Chicken Ranch Dip

This is so easy and you can even make it with frozen chicken, will just need to cook a bit longer.  Add chicken, butter, ranch dip, cream cheese, and your favorite hot sauce.  Cook and then add cheese and it is ready to serve. 

Our favorite hot sauce is the Sweet Baby Ray’s Sauce, but you could use Frank’s Red Hot Sauce or any other.  We only use 8 oz of cheese, but I know some like it more cheesy.  If that is the case, be sure to use 16 oz. 

This is perfect for families on the go that need a quick meal.  I love it that you can use it as a snack or actually make up shredded chicken sandwiches and serve with french fries and BAM – you have a meal :-)  This is truly one of our kids’ favorite meals/snacks.  

Serves 8-10
 
instant-pot-buffalo-chicken-ranch-dip-ingredients
 
Ingredients
  • 2-3 Boneless, skinless chicken breasts 
  • 2 Tbsp Ranch drip or 1 packet ranch dip 
  • 1 cup Buffalo Hot Sauce 
  • 1 stick butter 
  • 8 oz cream cheese 
  • 8-16 oz cheddar cheese 
Instant Pot Directions: 
  • Place chicken, cream cheese, ranch dip, butter, and hot sauce in your instant pot. 

instant-pot-buffalo-chicken-ranch-dip-liner

  • Cook on manual high pressure for 15 minutes – if chicken is frozen – do 20 minutes 
  • When finished, use the quick pressure release. 
  • Take out chicken and shred with 2 forks 
  • Stir in cheddar cheese  – 8-16 oz 
  • Serve warm with tortilla chips or on a bun :-)

We love to serve this with saltine crackers and a side salad – YUMMY :-) 

instant-pot-buffalo-chicken-ranch-dip

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Buffalo Chicken Ranch Dip!!
Easy, delicious, and kid-friendly snack or meal :)
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2-3 Boneless, skinless chicken breasts
  2. 2 Tbsp Ranch drip or 1 packet ranch dip
  3. 1 cup Buffalo Hot Sauce
  4. 1 stick butter
  5. 8 oz cream cheese
  6. 8-16 oz cheddar cheese
Instructions
  1. Place chicken, cream cheese, ranch dip, butter, and hot sauce in your instant pot.
  2. Cook on manual high pressure for 15 minutes - if chicken is frozen - do 20 minutes
  3. When finished, use the quick pressure release.
  4. Take out chicken and shred with 2 forks
  5. Stir in cheddar cheese - 8-16 oz
  6. Serve warm with tortilla chips or on a bun :-)
Notes
  1. This can be served as a snack with tortilla chips or as a shredded chicken sandwich on a bun. Either way it is absolutely DELICIOUS :)
Free Tastes Good! http://www.freetastesgood.com/

Have you used an instant pot or pressure cooker?  Please share your thoughts in a comments below!




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Fall Apart Pressure Cooker Pot Roast Recipe

We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.  

fall-apart-pressure-cooker-pot-roast-finished

Fall Apart Pressure Cooker Pot Roast 

I love that you can saute and do all the work right in the pressure cooker.  No need to dirty any other pans, just one pot for all the steps.  The meat for this meal was falling apart in only 75-90 minutes.  The old way of ALL day in a crockpot or half a day on the stove top is done in just over an hour in the pressure cooker. 

This is perfect for families on the go that need a quick meal, but a hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 6-8 
 
fall-apart-pressure-cooker-pot-roast-ingredients
 
Ingredients
  • 3 lb Pot Roast 
  • 2 Tablespoons Olive Oil
  • 1 medium onion, quartered 
  • 7-8 Potatoes quartered 
  • 1 lb bag baby carrots 
  • 2 cups beef broth 
  • 1 Tablespoon Oregano 
  • 1 Cup Red Wine (We prefer Holland House) 
  • Salt & Pepper 
Pressure Cooker directions
  • Turn Pressure Cooker to Saute and add olive oil 
  • Salt and pepper pot roast on both sides
  • When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown. 

fall-apart-pressure-cooker-pot-roast-saute

  • Top roast with quartered onion 
  • Add potatoes and carrots 

fall-apart-pressure-cooker-pot-roast-with-carrots

  • Add 1 cup red wine and 2 cups beef broth and top with oregano 

fall-apart-pressure-cooker-pot-roast-cooking

  • Close and lock the lid.
  • Set Pressure Cooker to “Manual” or “Stew” setting and program for 75-90 minutes.
  • Use the quick release and when steam is completely released, carefully open lid 

We love to serve this with saltine crackers and butter and a side salad 

fall-apart-pressure-cooker-pot-roast-finished

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Fall Apart Pressure Cooker Pot Roast
Serves 6
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Prep Time
5 min
Cook Time
1 hr 20 min
Prep Time
5 min
Cook Time
1 hr 20 min
Ingredients
  1. 3 lb Pot Roast
  2. 2 Tablespoons Olive Oil
  3. 1 medium onion, quartered
  4. 7-8 Potatoes quartered
  5. 1 lb bag baby carrots
  6. 2 cups beef broth
  7. 1 Tablespoon Oregano
  8. 1 Cup Red Wine (We prefer Holland House)
  9. Salt & Pepper
Instructions
  1. Turn Pressure Cooker to Saute and add olive oil
  2. Salt and pepper pot roast on both sides
  3. When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown.
  4. Top roast with quartered onion
  5. Add potatoes and carrots
  6. Add 1 cup red wine, 2 cups beef broth, and top with oregano
  7. Close and lock the lid.
  8. Set Pressure Cooker to “Manual” or "Stew" setting and program for 70 minutes.
  9. Use the quick release and when steam is completely released, carefully open lid
Notes
  1. We love to serve this with saltine crackers and butter and a side salad
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




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Pressure Cooker Smothered Chicken and Red Potatoes Recipe

This is one of our all time favorite slow cooker meals. One that cooked for hours to get the potatoes soft. I tried it in the pressure cooker and WOW!!! It was done start to finish in 30 minutes! That’s prep, cooking, and on the table in a 1/2 hour!! 

pressure-cooker-smothered-chicken-and-red-potatoes-finished-pic

 

Pressure Cooker Smothered Chicken and Red Potatoes

This is so easy, chop onion, cut potatoes into 1/4″ slices, cut chicken into bit sized pieces, combine the 3 cans of soup and that’s pretty much it! Set the pressure cooker to saute and add a T of oil to lightly brown the chicken, add chopped onion, layer the potatoes on top, and pour over the soups. Lock down the lid and set to poultry for 10 mins and start getting out your dishes cause dinner is going to be done before you can sit down. 

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
pressure-cooker-smothered-chicken-and-red-potatoes-ingredients-pic
 
Ingredients
  • 2-3 skinless & boneless chicken breasts
  • 1 medium onion, chopped
  • 1 pint fresh mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1 can cream of chicken soup 
  • 1 can cream of mushroom soup
  • 1 can French Onion soup
  • 2 pound red potatoes, sliced (medium)
Pressure Cooker directions
  • Cut the chicken into chunks
  • Slice the potatoes
  • Chop the onion

pressure-cooker-smothered-chicken-and-red-potatoes-ingredients-cut-pic

  • Combine all 3 cans of soup and mix well. 

pressure-cooker-smothered-chicken-and-red-potatoes-chicken-soup-pic

  • Set the Pressure Cooker to saute and lightly brown the chicken.
  • Add the onions. mushrooms, and garlic and mix.

pressure-cooker-smothered-chicken-and-red-potatoes-chicken-cooking-pic

  • Layer the potatoes on top of the chicken
  • Pour the soups on top

pressure-cooker-smothered-chicken-and-red-potatoes-cooking-pic

  • Change the setting to poultry for 10 minutes.
  • Once it is done, allow pressure to release naturally for about 5 minutes then quick release the rest.

pressure-cooker-smothered-chicken-and-red-potatoes-finished-in-pot-pic

  • Stir a bit and serve

We love to serve this with buttermilk biscuits – YUMMY :-) 

pressure-cooker-smothered-chicken-and-red-potatoes-finished-pic

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Smothered Chicken and Red Potatoes
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2-3 skinless & boneless chicken breasts
  2. 1 medium onion, chopped
  3. 1 pint fresh mushrooms, sliced
  4. 2 cloves garlic, finely chopped
  5. 1 can cream of chicken soup
  6. 1 can cream of mushroom soup
  7. 1 can French Onion soup
  8. 2 pound red potatoes, sliced (medium)
Instructions
  1. Cut the chicken into chunks, slice the potatoes, and chop the onion
  2. Combine all 3 cans of soup and blend.
  3. Set the pot to saute and lightly brown the chicken.
  4. Add the onions. mushrooms and garlic and mix.
  5. Layer the potatoes on top of the chicken and pour over the soups.
  6. Change the setting to poultry for 10 minutes.
  7. Once it is done allow pressure to release naturally for about 5 minutes then quick release the rest.
  8. Stir a bit and serve
Notes
  1. We love to serve this with buttermilk biscuits - YUMMY :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker Chili Mac Recipe

Here is a hearty Chili Mac in minutes with the pressure cooker. Browning the sausage and burger takes as long as the pressure cooker does to cook the rest. Truly dinner in about 15 minutes from start to finish.

 

Pressure Cooker Chili Mac Recipe

This is so easy, chop onion, mince garlic and add to beef as it browns. Drain fat, brown sausage combine with beef in the pressure cooker, pour in the rest, a quick stir, lock the lid set to manual for 5 minutes, quick release, add corn and stir. Top with cheese and serve with tortilla chips or saltines. You can saute the beef, sausage, onion, and garlic in the pressure cooker but I prefer the stove top method.  

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
Pressure-cooker-chili-mac-ingredients-pic
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground sausage 
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 cups water
  • 3/4 box of elbow macaroni
  • 1 can (15 ounce) tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1 can of corn, drained 
Pressure Cooker directions
  • You can either brown the meat on the stovetop or in the pressure cooker.  If using the pressure cooker, put oil in the cooking pot and select Saute.
  • Sauté meat, onion, and garlic until meat is cooked and onion is tender. 

Pressure-cooker-chili-mac-meat-pic

  • Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix. 

Pressure-cooker-chili-mac-beans-pic

  • Cook for 5 minutes on high.
  • When finished, use the quick quick pressure release. 

Pressure-cooker-chili-mac-sauce

  • Mix in can of corn.
  • Select sauté and cook until corn is heated and macaroni is tender. 

We love to serve this with saltine crackers and a side salad – YUMMY :-) 

Pressure-cooker-chili-mac-final

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Chili Mac
Serves 8
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 pound lean ground sausage
  3. 1 pound ground beef
  4. 1 yellow onion, diced
  5. 3 cloves garlic, minced or pressed
  6. 2 cups water
  7. 3/4 box of elbow macaroni
  8. 1 can (15 ounce) tomato sauce
  9. 1 tablespoon chili powder
  10. 1 teaspoon salt
  11. 1/8 teaspoon red pepper flakes
  12. 1 can of corn
Instructions
  1. You can either brown the meat on the stovetop or in the pressure cooker. If using the pressure cooker, put oil in the cooking pot and select Saute.
  2. Sauté meat, onion, and garlic until meat is cooked and onion is tender.
  3. Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix.
  4. Cook for 5 minutes on high.
  5. When finished, use the quick quick pressure release.
  6. Mix in can of corn.
  7. Select sauté and cook until corn is heated and macaroni is tender.
Notes
  1. We love to serve this with saltine crackers and a side salad - YUMMY :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Mississippi Pot Roast and potatoes!

We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.  

instant-pot-mississippi-pot-roast-done

Mississippi Pot Roast and Potatoes 

I love that you can saute and do all the work right in the pressure cooker.  No need to dirty any other pans, just one pot for all the steps.  I have heard so much about the Mississippi Pot Roast so thought I would give it a whirl.  I changed a few things so it wasn’t quite as salty or spicy and it turned out perfectly.  The meat for this meal was falling apart in only 85 minutes and the vegetables were perfectly cooked.

The old way of ALL day in a crockpot or half a day on the stove top is done in just over an hour in the pressure cooker. This is perfect for families on the go that need a quick meal, but a hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 6-8 
 
instant-pot-mississippi-pot-roast-ingredients
 
Ingredients
  • 3 lb Pot Roast 
  • 2 Tablespoons Olive Oil
  • 4 Peperoncinis 
  • 6-7 Potatoes quartered 
  • 15-20 baby carrots 
  • 3/4 cup beef broth 
  • 1/4 cup juice from peperoncini 
  • 2 Tbls ranch Mix (or 1/2 packet) 
  • 1 au jus gravy mix packet
  • 1/2 stick butter
  • Salt & Pepper 
Pressure Cooker directions
  • Turn Pressure Cooker to Saute and add olive oil 
  • Salt and pepper pot roast on both sides
  • When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown. 

instant-pot-mississippi-pot-roast-browning

  • Top roast with potatoes and carrots 
  • Add ranch dressing, au jus packet, and peperoncinis
  • Add beef broth, Peperoncinis juice, and top with butter

instant-pot-mississippi-pot-roast-cooking

  • Close and lock the lid.
  • Set Pressure Cooker to “Manual” setting and program for 85 minutes.
  • When done and beeps, use the quick release.
  • When steam is completely released, carefully open lid
  • If you want to make gravy, which is awesome, remove all the meat and vegetables.  Leave juice in.  Mix 3 T corn starch and 3 T water to juice.
  • Put IP back on saute and whisk the corn starch and water to juice.  This is AMAZING GRAVY!!

We love to serve this with saltine crackers and butter and a side salad 

instant-pot-mississippi-pot-roast-done

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Mississippi Pot Roast and Potatoes
Serves 6
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Prep Time
10 min
Cook Time
1 hr 25 min
Total Time
1 hr 35 min
Prep Time
10 min
Cook Time
1 hr 25 min
Total Time
1 hr 35 min
Ingredients
  1. 3 lb Pot Roast
  2. 2 Tablespoons Olive Oil
  3. 4 Peperoncinis
  4. 6-7 Potatoes quartered
  5. 15-20 baby carrots
  6. 3/4 cup beef broth
  7. 1/4 cup juice from peperoncini
  8. 2 Tbls ranch Mix (or 1/2 packet)
  9. 1 au jus gravy mix packet
  10. 1/2 stick butter
  11. Salt & Pepper
Instructions
  1. Turn Pressure Cooker to Saute and add olive oil
  2. Salt and pepper pot roast on both sides
  3. When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown.
  4. Top roast with potatoes and carrots
  5. Add ranch dressing, au jus packet, and peperoncinis
  6. Add beef broth, Peperoncinis juice, and top with butter
  7. Close and lock the lid.
  8. Set Pressure Cooker to “Manual” setting and program for 85 minutes.
  9. When done and beeps, use the quick release.
  10. When steam is completely released, carefully open lid
  11. If you want to make gravy, which is awesome, remove all the meat and vegetables. Leave juice in. Mix 3 T corn starch and 3 T water to juice.
  12. Put IP back on sautee and whisk the corn starch and water to juice. This is AMAZING GRAVY!!
Notes
  1. We love to serve this with saltine crackers and butter and a side salad
Adapted from Instant Pot Community Group
Adapted from Instant Pot Community Group
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Zuppa Toscana – Olive Garden CopyCat!

zuppa-toscana-bowl

Instant Pot Zuppa Toscana – Olive Garden Copycat Recipe

Has anybody tried the all you can eat soup, salad, and bread sticks at Olive Garden?  It’s AWESOME isn’t it?  The Zuppa Soup is the BEST and we figured out how to make it in minutes in the instant pot (pressure cooker). 

This recipe is so fast and delicious, but takes like it has been simmering all day.  The best part is it is all done in the pot so clean up is a snap as well.  I make ours extra hearty so I use more sausage and potatoes. This is one of our family’s favorite meals.

The only prepping is dicing the onions and slicing the potatoes, otherwise, all you have to do is brown the sausage. When cutting the kale just make sure to remove the leaves from the stem as those will not soften/wilt when added to the soup.

We serve this with bread sticks. Everyone in our family goes back for seconds (and sometimes thirds Lol :-)

Serves 8-10 

Ingredients
  • 2 Tablespoon olive oil
  • 1 medium onion, diced 
  • 1-1/2 to 2 pounds Italian sausage 
  • 2 Tablespoons minced garlic 
  • 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices 
  • 6 cups chicken broth 
  • 1/4 cup water 
  • 2 cups fresh kale (cut the kale off the stem, then slice) 
  • 3/4 cup heavy cream 
Pressure Cooker directions
  • Use the “saute” function on the Instant Pot and heat olive oil. 
  • Add onions and cook for 1-2 minutes
  • Add Italian Sausage, crumbling into smaller pieces and cooking until brown

zuppa-toscana-hamburger

  • Add garlic and allow to cook for about 1 minute
  • Drain off excess grease if desired
  • Add potato slices, chicken broth, and water.

zuppa-toscana-potatoes

  • Lock the lid into place and set to “seal”.
  • Cook on high pressure for 5 minutes using the manual setting
  • When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
  • When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
  • The heat will wilt the kale as you stir.
  • Pour in cream and stir to combine

We love to serve this with bread sticks – DELICIOUS:-) 

zuppa-toscana-done

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Zuppa Toscana - Olive Garden Copycat
Serves 8
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 Tablespoon olive oil
  2. 1 medium onion, diced
  3. 1-1/2 to 2 pounds Italian sausage
  4. 2 Tablespoons minced garlic
  5. 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices
  6. 6 cups chicken broth
  7. 1/4 cup water
  8. 2 cups fresh kale, chiffonade
  9. 3/4 cup heavy cream
Instructions
  1. Use the "saute" function on the Instant Pot and heat olive oil.
  2. Add onions and cook for 1-2 minutes
  3. Add Italian Sausage, crumbling into smaller pieces and cooking until brown
  4. Add garlic and allow to cook for about 1 minute
  5. Drain off excess grease if desired
  6. Add potato slices, chicken broth, and water.
  7. Lock the lid into place and set to "seal".
  8. Cook on high pressure for 5 minutes using the manual setting
  9. When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
  10. When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
  11. The heat will wilt the kale as you stir.
  12. Pour in cream and stir to combine
Notes
  1. We LOVE to serve this with bread sticks - DELICIOUS:)
Adapted from This Old Gal
Adapted from This Old Gal
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Olive Garden Pasta e Fagioli Soup Copycat Recipe

If you have ever gone to Olive Garden for the unlimited soup and salad, chances are you’ve tried the Pasta Fagiola. It’s like an Italian version of chili. So hearty and delicious.  This soup has a combination of beef, vegetables, beans, and pasta. The salad and bread sticks are the only thing missing. 

instant-pot-pasta-fagioli

Instant Pot Olive Garden Pasta e Fagioli Soup Copycat Recipe 

The recipe for this one makes a lot.  There is very little prepping to this, just browning your burger on saute, and chopping your veggies. I found the carrots are best shredded in the food processor. If you don’t have one you can buy them already shredded or run carrot sticks across your cheese grater. My feeling is a little extra TLC goes a long way when preparing a delicious soup.

The biggest thing to remember for this meal is to do the QR (quick release) as soon as it beeps so the pasta does not overcook and become mushy. 

Serves 6-8 
 
freezer-to-crockpot-pasta-fagiola-ingredients
 
Ingredients
  • 1 pound cooked ground beef (90/10 works best)
  • 2 Tbls Olive oil 
  • 1 cup carrots, chopped
  • 2 celery stalks, sliced
  • 1 small onion, diced
  • 1 14.5 oz cans diced tomatoes 
  • 1 can kidney beans, drained and rinsed
  • 1 can white cannellini beans, drained and rinsed
  • 2 cans (14 oz) beef broth 
  • 2 tsp parsley 
  • 2 tsp oregano
  • 2 Tablespoon Tabasco Sauce (optional)
  • Salt and Pepper 
  • 1.5 cup dry Ditalini pasta (uncooked)
  • 1 24 oz Pasta Sauce (or you can use homemade sauce)
Instant Pot Directions
  1. Add olive oil to pot and press saute. When hot, add ground beef and saute until brown.  
  2. If necessary, drain the fat and add onion, celery, carrots deglazing (scraping bottom of pan)
  3. Add beef broth.
  4. Add all spices, diced tomatoes, and beans, stir. 
  5. Add Ditalini pasta (uncooked) and cover with pasta sauce.  Do not stir. 
  6. Put on lid and cook on manual pressure for 5 minutes 
  7. When IP beeps (done cooking) use the QR (quick release so pasta stops cooking) until all pressure is released.
  8. Open lid when all pressure is released (Silver button will drop) and stir.
  9. Serve immediately 

Serve with a nice salad and garlic bread sticks.

 instant-pot-pasta-fagioli

 

 

Here are some other awesome things about pressure cooker meals:

 

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




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Pressure Cooker Chicken Fettuccine Alfredo

This dish is one our daughter Lara started making a few years ago and does very well in the pressure cooker! The best thing about the pressure cooker is how quick it is to put a meal like this on the table. 

 

Pressure Cooker Chicken Fettuccine Alfredo 

This is so easy, cut chicken into bit sized pieces, then combine heavy cream, butter, Parmesan cheese, garlic, and pepper in the pot. Next, top with fettuccine and start the pressure cooker. Throw some garlic bread in the oven and steam a bit of broccoli and you’re ready to eat.

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8
 
pressure-cooker-chicken-fettuccine-alfredo-chicken-cut-pic
 
Ingredients
  • 2-lbs chicken (skinless & boneless), sliced  
  • 3/4 cup butter, cubed 
  • 3 cloves garlic, minced 
  • 2 pints heavy cream 
  • 1 1/2 cup Parmesan Cheese 
  • 1 box Fettuccine Pasta 
Pressure Cooker directions
  • Cut the chicken into chunks and add to the pot.
  • Cut butter and add over the chicken. 

pressure-cooker-chicken-fettuccine-alfredo-butter-pic

  • Add garlic, pour in heavy cream, and add Parmesan cheese. 

pressurec-cooker-chicken-fettuccine-alfredo-cheese-pic

  • Break fettuccine in half and lay on top

pressure-cooker-chicken-fettuccine-alfredo-pasta-pic

  • Set the Pressure Cooker to poultry for 14 minutes 
  • Once it is done, allow pressure to release naturally for about 5 minutes, then quick release the rest.
  • Serve 

This is one of our family’s favorites. We serve it with steamed broccoli and garlic bread. ENJOY !! :-) 

pressure-cooker-chicken-fettuccine-alfredo-finished-pic

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Chicken Fettuccine Alfredo
Serves 8
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 2-lbs chicken (skinless & boneless), sliced
  2. 3/4 cup butter, cubed
  3. 3 cloves garlic, minced
  4. 2 pints heavy cream
  5. 1 1/2 cup Parmesan Cheese
  6. 1 box Fettuccine Pasta
Instructions
  1. Cut the chicken into chunks and add to the pot.
  2. Cut butter and add over the chicken.
  3. Add garlic, pour in heavy cream, and add Parmesan cheese.
  4. Break fettuccine in half and lay on top
  5. Set the Pressure Cooker to poultry for 14 minutes
  6. Once it is done, allow pressure to release naturally for about 5 minutes, then quick release the rest.
  7. Serve
Notes
  1. This is one of our family's favorites. We serve it with steamed broccoli and garlic bread. ENJOY !! :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker Chicken and Stuffing Recipe

This dish came from one of our favorite oven meals, a dish Jamie brought to our marriage. So we decided to try it in the pressure cooker and it worked great and in far less time!! We managed to cut out a couple of steps by cooking it all at once in the pressure cooker!

Pressure-cooker-chicken-and-stuffing-finished-pic

Pressure Cooker Chicken and Stuffing

This is so easy, cut chicken into bit sized pieces, open a couple of cans of green beans, combine the 2 cans of soup and that’s pretty much it! Set the pressure cooker to poultry for 10 mins and get ready to eat it’s just that easy. One tip to this meal is to not over fill the pot with the stuffing, it can cause the cooker to not pressurize.

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
Pressure-cooker-chicken-and-stuffing-cooking-pic
 
Ingredients
  • 2-lbs chicken (skinless & boneless), cubed 
  • 3/4 bag Stuffing mix 
  • 3 cans green beans 
  • 1 can cream of chicken soup 
  • 1 can cream of mushroom soup
  • 2 celery stalks, finely chopped 
Pressure Cooker directions
  • Cut the chicken into chunks
  • Drain green beans 

Pressure-cooker-chicken-and-stuffing-cut-up-pic

  • Add chicken, green beans, and soup in pot and mix together 

Pressure-cooker-chicken-and-stuffing-green-beans-pic

  • Add celery and stuffing mix
  • Set the Pressure Cooker to poultry for 8-10  minutes 

Pressure-cooker-chicken-and-stuffing-cooking-pic

  • Once it is done, allow pressure to release naturally for about 5 minutes then quick release the rest.
  • Serve 

This can be served by itself as you have meat, vegetables, and bread altogether.  This is one of our family’s favorites. YUMMY :-) 

Pressure-cooker-chicken-and-stuffing-finished-pic

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Chicken & Stuffing
Serves 8
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2-lbs chicken (skinless & boneless), cubed
  2. 3/4 bag Stuffing mix
  3. 3 cans green beans
  4. 1 can cream of chicken soup
  5. 1 can cream of mushroom soup
  6. 2 celery stalks, finely chopped
Instructions
  1. Cut the chicken into chunks
  2. Drain green beans
  3. Add chicken, green beans, and soup in pot and mix together
  4. Add celery and stuffing mix
  5. Set the Pressure Cooker to poultry for 8-10 minutes
  6. Once it is done, allow pressure to release naturally for about 5 minutes then quick release the rest.
  7. Serve
Notes
  1. This can be served by itself as you have meat, vegetables, and bread altogether. This is one of our family's favorites. YUMMY :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here