Instant Pot Swedish Meatballs

 

Ingredients

• 10.75 ounces cream of mushroom soup
• 2 cups beef broth
• 1 cup fresh mushrooms sliced
• ½ onion diced
• 1 teaspoon garlic powder
• 2 Tablespoons steak sauce A1
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 28 ounces frozen meatballs homestyle
• 1 cup sour cream

Instructions

• Whisk together cream of mushroom soup and beef broth in your Instantpot.
• Add mushrooms, onion, garlic powder, steak sauce, paprika, salt, and pepper and mix until combined.
• Add meatballs and stir in until meatballs are coated in sauce.
• Pressure cook for 7 minutes then do a quick release.  Add sour cream and stir.  Serve over noodles or rice.

Instant Pot White Chicken Chili

 This comes from Six Sisters Stuff.  They have the best recipes!

Ingredients

• 1 Tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
• 1 onion diced
• 1 ½ teaspoons garlic powder
• 30 ounces canned white beans rinsed and drained; Great Northern beans or Canellini beans work great
• 2 cups chicken broth
• 8 ounces canned diced green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• ½ teaspoon ground black pepper
• pinch cayenne pepper
• 1 cup sour cream
• ½ cup whipping cream
• 15 ounces canned corn optional, drained

Instructions

• Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren't fully cooking the chicken, just browning the edges).
• Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
• Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
• When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
• Remove the lid and stir the contents of the pot. Press CANCEL to turn the "KEEP WARM" feature off.
• Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.

Notes

You don’t have to use corn, but it does make this more hearty.

If you want a thicker chili, only add 1 cup of chicken broth instead of 2.

Instant Pot Easy Chicken Wings

 

Ingredients

• 4 lbs. chicken wings trimmed of loose fat and separated (tips discarded)
• 2-3 tablespoons seasoned salt - like Cajun garlic powder, or any favorite seasoning mix
• 1/2 cup cold water See note regarding this

For Buffalo Wings

• 1/4 cup melted butter
• 1/4 cup favorite barbecue sauce If you want more heat, eliminate bbq sauce and increase hot sauce to 3/4 cup
• 1/2 cup hot sauce like Frank's Wing Sauce

For BBQ Wings

• 1 cup barbecue sauce bottled or homemade

Instructions

• After the chicken wings have been trimmed and separated, pat dry and place in a medium bowl.
• Sprinkle seasoned salt liberally over wings and toss until covered.
• Place a trivet in the Instant Pot.
• Pour 1/2 cup cold water in the pot. (see recipe notes about using 1/2 cup water vs. 1 cup)
• Place the seasoned wings in Instant Pot or other tabletop electric pressure cooker, on the trivet. 
• For Instant Pot - Secure and lock the lid of the Instant Pot and turn the pressure to SEALING function. Select MANUAL or PRESSURE COOK operation and the pressure should automatically show as HIGH. Using the + or - button, select 5 minutes pressure cooking time. The Instant Pot will indicate as ON while the pressure is being built to the appropriate level, typically taking about 10 minutes for pressure to rise. Indicator will switch to 5 once the pressure is ready and will count down from there.
• Meanwhile, set your oven on Broil (High) and place the oven rack one above center position. Cover a baking sheet with aluminum foil and place a cooling rack on top of the foil-lined sheet. Spray the cooling rack with nonstick cooking spray. Set the sheet aside while the wings cook in pressure cooker.
• Once the wings have finished cooking in the pressure cooker, let pressure release naturally for 5 minutes, then turn the knob to the Venting position to release any additional steam. Remove lid.
• Place the wings in a large bowl and pour half of the sauce over the wings. Using a large spoon, toss the wings until all are covered with sauce.
• Arrange the wings on the wire rack and place in oven. Vent door and broil on each side until desired crispness is reached, 5 to 10 minutes. (You may want to rotate the sheet 1/2 way when turning the wings on second side)
• Remove wings from the oven when they're as crisp as you'd like. Place wings back in the bowl, pour remaining sauce over the wings, toss to coat. 
• Serve immediately with blue cheese dip, ranch dip, or as is. Accompany with carrot sticks, celery sticks, red pepper slices, etc. if desired.

Buffalo Style Wings

• For Buffalo style flavor: Use 1/2 cup hot sauce, 1/4 cup melted butter (1/2 stick), and 1/4 cup BBQ sauce. The BBQ sauce in this mixture is optional but it adds a nice tang that isn't too hot. Omit the BBQ sauce and increase hot sauce to 3/4 cup if you want fully classic Buffalo wing flavor and more heat.

BBQ Style Wings

• For BBQ style flavor: Use either 1 cup BBQ sauce, or for a little more kick, mix 3/4 cup BBQ sauce with 1/4 cup hot sauce.

Notes

• Your Instant Pot manual suggests 1 cup of liquid be added to reach pressure but for this recipe, that amount can make the wings near the bottom of the pot a little "soggy". 1/2 cup has yielded perfect wings many times over so make this adjustment with confidence. You may still use 1 cup if you are nervous about using less than this. I've made the wings several dozen times now and 1/2 cup works without any issues with my appliance.

1. If you like your wings to be really "saucy", double the recipe but still only add about a cup of sauce while finishing in the oven.
2. For even more flavor, you can add a little liquid smoke to the water that you place in the Instant Pot.

Instant Pot Chicken Enchiladas

 

Ingredients

• 1 tablespoon of vegetable oil plus additional for toasting tortillas
• 1 cup of finely diced onion
• 4 cloves of garlic minced
• 1 jalapeno seeds removed, minced
• 1 cup of low-sodium chicken broth
• 2 8 oz cans of good quality tomato sauce
• 2 tablespoons of chili powder
• 1 tablespoon of sugar
• 1 teaspoon of cumin
• 1 teaspoon of kosher salt and several turns of freshly ground pepper
• 1 1/2 pounds of boneless skinless chicken breasts about 3 medium sized breasts
• 2 tablespoons of chopped fresh cilantro plus more for garnish
• 12 corn tortillas
• 8 oz of sharp cheddar cheese shredded
• 8 oz of monterey jack cheese shredded
• sour cream for serving

Instructions

1. Set Instant Pot to Saute and add 1 tablespoon of oil.
2. Saute onions, garlic and jalapeño until onions start to soften and turn translucent, 2-3 minutes.
3. Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.
4. Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
5. Set Instant Pot to High Pressure via Manual Mode for 10 minutes.
6. Instant Pot will take about 10 minutes to come to pressure, then will countdown from 10 minutes.
7. While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
8. To prepare tortillas, preheat oven to 400 degrees.
9. Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in oven for about 5 minutes, just until soft and pliable.
10. Once Instant Pot has completed 10 minute countdown, it will beep and switch to Keep Warm function.
11. Carefully turn preesure release valve to venting to Quick Release pressure.
12. Remove chicken breasts and set aside to cool, then shred.
13. Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
14. Spray a 9x13 baking dish with non stick cookings spray.
15. Use 1/4 cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
16. To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
17. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
18. Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
19. Sprinkle with additional fresh cilantro and serve with sour cream.

Recipe Notes

To convert recipe to slow cooker, sauté onions, garlic and jalapeño on stove top, then transfer to slow cooker. Add chicken broth, tomato sauce and spices along with chicken breasts to slow cooker and cook on high 3-4 hours. Follow assembly instructions above.

Instant Pot Artichoke & Spinach Dip - Applebees Copycat

 Ingredients

• 8 oz cream cheese
• 10 oz box Frozen Spinach
• 16 oz Shredded Parm Cheese
• 8 oz Shredded Mozzarella
• 1/2 cup chicken broth
• 14 oz can artichoke hearts
• 1/2 cup sour cream
• 1/2 cup mayo
• 3 cloves garlic
• 1 tsp onion powder

Instructions

1.  Place 3 cloves garlic in the IP with 1/2 cup chicken broth.
2. Drain Artichokes and pour into the pot.
3. Place Frozen spinach, sour cream, cream cheese, mayo and onion powder in the Ip. 
4. Place on Manual High Pressure for 4 minutes.
5. Do a Quick Release.
6. Stir in Cheese
7. Transfer to a bowl and serve with corn chips or bread. This will thicken more as it cools.

Instant Pot Tuscan Chicken Pasta

 

INGREDIENTS:

• 1 lb boneless, uncooked boneless, skinless chicken breasts, cut into bite size pieces
• 8 oz cavatappi noodles (you can also use cellentani noodles or elbow macaroni)
• 2 cups chicken broth
• 2 Tbsp butter
• 1/2 tsp garlic powder
• 4 oz cream cheese
• 3/4 cup milk
• 1 cup grated Parmesan cheese
• 1 (8 oz) jar sun-dried tomatoes, rinsed, drained and chopped 
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 2 Tbsp fresh chopped basil (or 2 Tbsp of basil in the squeeze tube or 1 tsp dried basil)
• 2–3 cup baby spinach

DIRECTIONS:

1. Add the chicken, noodles, broth and butter to the Instant Pot. Try to cover the noodles as much as possible with the liquid. Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 3 minutes.
2. When the timer beeps let the pot sit for 5 more minutes (the display will start counting up). Move the valve to “venting.” If foam starts coming out move it back to sealing and wait a few minutes to try again. Once all the pressure is release, remove the lid.
3. Turn the pot to the saute function. Stir in the garlic powder, cream cheese and milk. There will seem to be a lot of liquid in the pot but don’t worry. Once the cream cheese is melted add in the Parmesan and stir until melted. Add in the sun dried tomatoes, salt, pepper, basil and finally the spinach. Stir until the spinach is cooked down.
4. Scoop the pasta onto plates and serve.