The post Easy Instant Pot Chicken Recipes appeared first on The Rockstar Mommy.

How to Make Instant Pot Broccoli

1. Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
2. Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.

More Recipe Ideas

Easy Instant Pot Chicken Recipes

Instant Pot Broccoli

Instant Pot Bolognese Sauce

Instant Pot Meatball Stroganoff

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How to Make Instant Pot Broccoli

Easy Instant Pot broccoli made with just fresh broccoli florets and water.

Course Side Dish

Cuisine healthy, Instant Pot, vegetarian

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 4

Calories 23kcal

Equipment

• Instant Pot

Ingredients

• 3 cups fresh broccoli florets
• 1 cup water

Instructions

• Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
  
• Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.
  

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 The Rockstar Mommy.

Ingredient Notes

• Extra Virgin Olive Oil: Adds richness and helps sauté the vegetables for a flavorful base.
• Yellow Onion: Brings a mild sweetness that builds the foundation of this pasta sauce.
• Celery: Adds subtle texture and depth to the sauce.
• Carrot: Balances acidity with a touch of natural sweetness.
• Garlic Cloves: Boosts the overall flavor with that classic Italian taste.
• Tomato Paste: Thickens the sauce and intensifies the tomato flavor.
• Lean Ground Beef: The main protein that creates a hearty meat sauce.
• Crushed Tomatoes: Gives the sauce its rich, smooth base.
• Water or Beef Broth: Helps prevent the burn notice and adds moisture for pressure cooking.
• Dry Red Wine: Adds depth of flavor and balances the acidity of the tomatoes.
• Half and Half: Creates a creamy finish and smooth texture.
• Salt: Enhances all the flavors.
• Black Pepper: Adds a little warmth and spice.
• Dried Oregano: Classic herb for a traditional bolognese sauce.
• Dried Thyme: Adds earthy flavor notes.
• Bay Leaves: Infuses the sauce with a subtle, slow-cooked flavor.
• Crushed Red Pepper Flakes: Adds a gentle kick.

Instant Pot Bolognese Sauce

1. Turn your instant pot onto the SAUTE function. Brown your meat and then drain the grease. Put meat aside in a bowl.
2. Add olive oil and saute the veggies and garlic till they are soft.
3. Add the meat back in and add the spices, water/broth, and wine. Combine all of these ingredients together and simmer for a minute.
4. Press the CANCEL button. Then add the tomatoes and tomato paste on top of the meat and veggies but (DO NOT MIX). Place the top of your instant pot on and make sure the valve is in the sealed position. Press the PRESSURE COOK button and cook on high for 30 minutes. Once it is done, all a 10 minute natural release and then do a quick release for the remaining steam.
5. Open the lid and flip on the SAUTE function again. Add in your half and half and stir. Allow to simmer for a few minutes while stirring frequently to incorporate it all together.
6. While your sauce is cooking, prepare your desired pasta. Serve sauce over pasta and enjoy!

Pack up your leftovers for lunch!

We love these lunchboxes!

More Recipe Ideas

Freezer Friendly Breakfast Burritos

Bacon and Sausage Gravy

Almond Lemon Bread

Sweet and Savory Empanadas Recipes

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Instant Pot Bolognese Sauce

If you love a rich, hearty meat sauce but don’t always have hours to stand over the stove top, this Instant Pot Bolognese Sauce is going to be a game changer.

Course Dinner

Cuisine Beef, Sauce

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Natural Release 10 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 195kcal

Equipment

• Instant Pot
• Lunchbox

Ingredients

• 1.5 TBSP Extra Virgin Olive Oil
• 1 medium yellow onion diced
• 2 sticks celery diced
• 1 medium carrot diced
• 3 cloves garlic minced
• 3 TBSP tomato paste
• 1-1/2 pounds of lean ground beef
• 56 oz cans of crushed tomatoes
• ½ cup of water or beef broth
• 1 cup of dry red wine like a Merlot or Cabernet Sauvignon
• 1 cup of half and half
• 1-1/2 tsp of salt
• 1/2 tsp of ground pepper
• 2 tsp of dried oregano
• 1 tsp of dried thyme
• 2 bay leaves
• 1 tsp of crushed red pepper flakes

Instructions

• Turn your instant pot onto the SAUTE function. Brown your meat and then drain the grease. Put meat aside in a bowl.
  
• Add olive oil and saute the veggies and garlic till they are soft. Add the meat back in and add the spices, water/broth, and wine. Combine all of these ingredients together and simmer for a minute.
  
• Press the CANCEL button. Then add the tomatoes and tomato paste on top of the meat and veggies but (DO NOT MIX). Place the top of your instant pot on and make sure the valve is in the sealed position. Press the PRESSURE COOK button and cook on high for 30 minutes. Once it is done, all a 10 minute natural release and then do a quick release for the remaining steam.
  
• Open the lid and flip on the SAUTE function again. Add in your half and half and stir. Allow to simmer for a few minutes while stirring frequently to incorporate it all together.
  
• While your sauce is cooking, prepare your desired pasta. Serve sauce over pasta and enjoy!
  

Nutrition

Calories: 195kcal | Carbohydrates: 21g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 534mg | Potassium: 860mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1964IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 4mg

The post Instant Pot Bolognese Sauce appeared first on The Rockstar Mommy.

Ingredient Notes

• frozen homestyle meatballs: A quick shortcut, or swap in homemade meatballs or turkey meatballs.
• egg noodles: These pasta noodles cook right in the pot and soak up all the creamy sauce.
• mushrooms, sliced: Adds earthy flavor and great texture to the dish.
• dry mustard: Brings a subtle tangy depth that balances the sour cream.
• garlic powder: Builds savory flavor without the fuss of fresh cloves.
• Worcestershire sauce: Adds a rich umami kick to the broth.
• beef broth: The liquid base the noodles need to cook under pressure.
• sour cream: Stirred in at the end to create that velvety sauce.

Instant Pot Meatball Stroganoff

1. Place the frozen meatballs in a single layer at the bottom of the pot of your Instant Pot or electric pressure cooker.
2. Top the meatballs with the egg noodles and then the sliced mushrooms.
3. Sprinkle the dry mustard, garlic powder, salt, and black pepper over everything. Add the Worcestershire sauce.
4. Pour the beef broth over all the ingredients. Do not stir—this is important to prevent the noodles from sticking to the bottom of the pot.
5. Place the lid on the pressure cooker and set the valve to sealing. Set it to “Manual” or “Pressure Cook” for 5 minutes. When the cook cycle is complete, do a quick release of the pressure.
6. Stir the sour cream into the pasta until everything is coated in that gorgeous, creamy sauce.
7. Serve immediately and enjoy!

More Recipe Ideas

Easy Instant Pot Chicken Recipes

Instant Pot Broccoli

Instant Pot Bolognese Sauce

Instant Pot Meatball Stroganoff

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Instant Pot Meatball Stroganoff

If you’re looking for a quick meal that feels like a warm hug on a busy weeknight, this Instant Pot Meatball Stroganoff recipe is just for you!

Course Dinner

Cuisine Instant Pot, pasta

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 625kcal

Equipment

• Instant Pot

Ingredients

• 32 ounce package frozen homestyle meatballs
• 16 ounce package egg noodles
• 8 ounce package mushrooms sliced
• 2 teaspoons dry mustard
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons Worcestershire sauce
• 48 ounce carton beef broth
• 1 ½ cup sour cream

Instructions

• Place the frozen meatballs in a single layer at the bottom of the pot of your Instant Pot or electric pressure cooker.
  
• Top the meatballs with the egg noodles and then the sliced mushrooms.
  
• Sprinkle the dry mustard, garlic powder, salt, and black pepper over everything. Add the Worcestershire sauce.
  
• Pour the beef broth over all the ingredients. Do not stir—this is important to prevent the noodles from sticking to the bottom of the pot.
  
• Place the lid on the pressure cooker and set the valve to sealing. Set it to “Manual” or “Pressure Cook” for 5 minutes. When the cook cycle is complete, do a quick release of the pressure.
  
• Stir the sour cream into the pasta until everything is coated in that gorgeous, creamy sauce. Serve immediately and enjoy!
  

Nutrition

Calories: 625kcal | Carbohydrates: 44g | Protein: 32g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 155mg | Sodium: 457mg | Potassium: 988mg | Fiber: 2g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 3mg

The post Instant Pot Meatball Stroganoff appeared first on The Rockstar Mommy.

With sharp cheddar, smoked gouda, and Monterey Jack, this recipe offers a symphony of cheese flavors that combine for the creamiest sauce in just a few minutes of high-pressure cooking. No need to wait over a stovetop — this gouda mac is ready in a fraction of the time, perfect as a main or a side dish. Whether you’re craving comfort or cooking for a crowd, this delicious meal will soon become a regular in your recipe rotation.

How to make Pressure Cooker Smoked Gouda Mac and Cheese

1. Into the pot of an electric pressure cooker, place the macaroni, water, butter, salt, ground mustard, and smoked paprika. Stir to distribute the seasonings.
2. Cover the electric pressure cooker and set the valve to “sealing.”
3. Program the pressure cooker using the “manual” or “pressure cook” function for 4 minutes. When the cooking cycle is completed, perform a quick release of the pressure. Carefully remove the lid.
4. Stir in the evaporated milk, smoke gouda, and monterey jack. If using, also add the white cheddar. Stir until the cheeses are melted. The sauce will thicken as it rests.

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Instant Pot Smoked Gouda Mac and Cheese

If you're looking for a family favorite cheese recipe with minimal cleanup, this Instant Pot Smoked Gouda Mac and Cheese is a must-try.

Course Side Dish

Cuisine Instant Pot, pasta

Keyword cheese, Cheesy, Pressure cooker

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 9 minutes minutes

Servings 6

Calories 720kcal

Ingredients

• 16 ounce box macaroni pasta
• 4 cups water
• 4 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon ground mustard
• ½ teaspoon smoked paprika
• 5 ounce can evaporated milk
• 16 ounces smoked gouda cheese shredded
• 2 cups shredded monterey jack
• 8 ounces white cheddar shredded, optional

Instructions

• Into the pot of an electric pressure cooker, place the macaroni, water, butter, salt, ground mustard, and smoked paprika. Stir to distribute the seasonings.
• Cover the electric pressure cooker and set the valve to “sealing.”
• Program the pressure cooker using the “manual” or “pressure cook” function for 4 minutes. When the cooking cycle is completed, perform a quick release of the pressure. Carefully remove the lid.
• Stir in the evaporated milk, smoke gouda, and monterey jack. If using, also add the white cheddar. Stir until the cheeses are melted. The sauce will thicken as it rests.

Nutrition

Calories: 720kcal | Carbohydrates: 584g | Protein: 48g | Fat: 25g | Saturated Fat: 3214g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 184mg | Sodium: 1578mg | Potassium: 399mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1466IU | Vitamin C: 0.5mg | Calcium: 1163mg | Iron: 2mg

The post Instant Pot Smoked Gouda Mac and Cheese appeared first on The Rockstar Mommy.

You can instantly make dinner exciting again by sparing 15 minutes of your time to prepare this chili dog sauce while the Instant Pot does the rest. Top your chili dogs with caramelized onions, shredded cheese, and crumbled bacon!

Looking for a pressure cooker? Here is the one we love to use for our recipes!

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Instant Pot Chili Dog Sauce

1. Program the electric pressure cooker rto “saute” mode until hot. Add the ground beef and cook until it begins to brown, crumbling as it cooks. Stir in the onion and continue cooking until the ground beef is completely cooked and the onions are soft. Cancel the saute mode. Using a spoon, remove any excessive grease.
2. Stir in the remaining ingredients until combined.
3. Cover the electric pressure cooker and set the valve to sealing. Program the electric pressure cooker using the manual or “pressure cook” mode for 10 minutes. Allow the pressure to release naturally for 10 minutes prior to performing a quick release of the remaining pressure.
4. Serve the chili dog sauce over hot dogs, tater tots, and/or fries. Garnish with your choice of onions, cheese, bacon, etc.

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Instant Pot Chili Dog Sauce

Give your hot dogs, tater tots and/or fries a major overhaul by topping them with this irresistible Instant Pot Chili Dog Sauce! 

Course Dinner

Cuisine Instant Pot, Sauce

Keyword beef

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 12

Calories 175kcal

Ingredients

• 2 pounds ground chuck
• 1 small onion diced
• 1 cup ketchup
• 15 oz can of tomato sauce
• ¼ cup apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

• Program the electric pressure cooker to “saute” mode until hot. Add the ground beef and cook until it begins to brown, crumbling as it cooks. Stir in the onion and continue cooking until the ground beef is completely cooked and the onions are soft. Cancel the saute mode. Using a spoon, remove any excessive grease.
• Stir in the remaining ingredients until combined.
• Cover the electric pressure cooker and set the valve to sealing. Program the electric pressure cooker using the manual or “pressure cook” mode for 10 minutes. Allow the pressure to release naturally for 10 minutes prior to performing a quick release of the remaining pressure.
• Serve the chili dog sauce over hot dogs, tater tots, and/or fries. Garnish with your choice of onions, cheese, bacon, etc.

Nutrition

Calories: 175kcal | Carbohydrates: 7g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 465mg | Potassium: 273mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

The post Instant Pot Chili Dog Sauce appeared first on The Rockstar Mommy.

I love any excuse to use my Instant Pot for wholesome family meals – it often means less mess to clean up afterwards as well as richer flavors from the cooking process. 

This hearty dish can be enjoyed as it is, or you can serve it with a green side salad or roasted vegetables. Regardless, it’ll get a thumbs up from everyone around the table!

How to Make Instant Pot Easy Lasagna

1. Turn the Instant Pot to Saute and let heat for a couple of minutes. Add a teaspoon of olive oil and either ground beef or ground sausage. Brown and break up meat.
2. Add in 1 teaspoon Italian seasoning, minced garlic, salt, and diced onion. Saute for 3-5 minutes or until meat is no longer pink. Remove the cooked meat from the pressure cooker using a slotted spoon and turn the Instant Pot off. 
3. Pour in 1 cup of water into the Instant Pot Inner Pan and scrape any browned bits of meat with a spoon or spatula. Add in the trivet to the Instant Pot.
4. In a medium bowl, mix together the ricotta cheese, egg, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese.
5. In a separate bowl mix together the marinara sauce, Italian seasoning, and parsley flakes. Using a 7 by 3-inch springform pan, start layering your lasagna with a thin layer of marinara sauce. 
6. Break up oven-ready lasagna noodles to fit and cover the sauce.
7. Spread half the ricotta cheese mixture. 
8. Sprinkle with half the meat mixture. 
9. Cover the meat mixture with marinara sauce and then sprinkle with a layer of mozzarella cheese. 
10. Repeat layers to the top of the pan. Cover the top of the springform pan with foil.
11. Put the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker.
12. Place the lid on the pressure cooker and set to high pressure cook for 22 minutes. Let the pressure naturally release for 15 minutes and then do a quick release for any remaining pressure.
13. Remove lasagna from the Instant Pot and remove foil from top, place it on a cookie sheet. Let lasagna sit for 10 minutes before serving

DO I NEED TO HAVE BOILED THE NOODLES PRIOR TO ASSEMBLING THE LASAGNA?

• No. Since you are using OVEN READY noodles, the liquid from the meat mixture and sauce will be enough for the noodles to absorb during the pressure cooking to cook and soften the noodles sufficiently.   

HOW SHOULD I STORE INSTANT POT LASAGNA?

• This lasagna should last between 3 days 5 days if stored in an airtight container in the refrigerator. If you are making it ahead of time or anticipate needing to store leftovers for longer than 1 week then I suggest that you freeze it.
• Lasagna stored in the freezer will last between 3-6 months and can be thawed overnight in the fridge and then placed in the oven to reheat.

I DON’T HAVE AN INSTANT POT! CAN I MAKE THIS LASAGNA IN THE OVEN?

• Yes, of course! Just follow the recipe instructions, cooking your meat and other ingredients in a skillet on the stovetop prior to assembling your lasagne in an oven-safe casserole dish.
• Once assembled, cover your dish with foil and bake in a preheated oven at 375F for 45 minutes, uncovering the lasagna in the last 10 minutes of baking to allow it to crisp up!

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Instant Pot Easy Lasagna

Course Dinner, Main Course

Cuisine Instant Pot, pasta

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Ingredients

• Ingredients
• 6-8 oven-ready lasagna noodles
• 2 cups shredded Mozzarella Cheese divided

For Meat Mixture

• ½ pound ground beef OR ground Italian sausage
• 1 teaspoon Italian seasoning
• 1 clove garlic minced
• ½ teaspoon kosher salt
• ½ cup onion diced

For Cheese Mixture

• 2 cups Ricotta cheese
• 1 large egg
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese

For Marinara Sauce

• 24 oz marinara sauce
• 1 teaspoon parsley flakes
• 1 teaspoon Italian seasoning

Instructions

• Turn the Instant Pot to Saute and let heat for a couple of minutes. Add a teaspoon of olive oil and either ground beef or ground sausage. Brown and break up meat.
• Add in 1 teaspoon Italian seasoning, minced garlic, salt, and diced onion.
• Saute for 3-5 minutes or until meat is no longer pink.
• Remove the cooked meat from the pressure cooker using a slotted spoon and turn the Instant Pot off.
• Pour in 1 cup of water into the Instant Pot Inner Pan and scrape any browned bits of meat with a spoon or spatula.
• Add in the trivet to the Instant Pot.
• In a medium bowl, mix together the ricotta cheese, egg, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese.
• In a separate bowl mix together the marinara sauce, Italian seasoning, and parsley flakes.
• In a 7 by 3-inch springform pan, start layering your lasagna with a thin layer of marinara sauce.
• Break up oven-ready lasagna noodles to fit and cover the sauce.
• Spread half the ricotta cheese mixture.
• Sprinkle with half the meat mixture.
• Cover the meat mixture with marinara sauce and then sprinkle with a layer of mozzarella cheese.
• Repeat layers to the top of the pan
• Cover the top of the springform pan with foil.
• Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker.
• Place the lid on the pressure cooker and set to high pressure cook for 22 minutes. Let the pressure naturally release for 15 minutes and then do a quick release for any remaining pressure.
• Remove lasagna from the Instant Pot and remove foil from top, place it on a cookie sheet.
• Let lasagna sit for 10 minutes before serving

The post Instant Pot Easy Lasagna appeared first on The Rockstar Mommy.

It’s without a doubt one of the easiest and delicious meals you can make in your Instant Pot and you don’t even need to pre-cook your pasta (ain’t nobody got time for that!).

In about 30 minutes, you’ll be left with a wholesome meal, bursting with textures and flavors to feed hunger stomachs. Perfect for busy weeknight dinners and reheating any leftovers (yeah, right!) for lunch.

TIPS FOR MAKING INSTANT POT PHILLY CHEESESTEAK PASTA

• When selecting my meat for recipes, I always choose quality with a decent fat content (15- 20%) and bright color as it not only produces tender flavorful meat but is also more nutritionally sound.
• Try using organic beef for this meal.
• Browning the beef is a step not to be omitted as it really enhances the rich flavor of the meat and the beef juices.
• Pre-cooking pasta is not necessary. Simply add your pasta to the pot for 6 minutes for a well-cooked texture. If you prefer al-dente pasta then cook for 5 minutes.
• You can substitute the provolone cheese for mozzarella or Swiss cheese.

Instant Pot Philly Cheesesteak Pasta

1. Using the saute mode, heat the electric pressure cooker until “hot.” Add the ground beef, onions, and bell peppers, cooking until the beef is browned and crumbled. Drain well.
2. Deglaze the bottom of the pot by adding the water or beef broth and scraping with a flat wooden spoon. Cancel the saute mode.
3. To the pressure cooker add the garlic and Worcestershire sauce as well as any salt and black pepper. Place the pasta on top, pressing into the liquid. Do not stir.
4. Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 6 minutes. Quick release the pressure when the cook cycle is complete.
5. Stir 1 ½ cups cheese into the pasta. Top with remaining cheese. Place the lid over the pressure cooker just until the cheese melts.

HOW LONG SHOULD I COOK PASTA IN MY INSTANT POT?

• Most pastas cook for 4-6 minutes in an Instant Pot or other electric pressure cookers but this may vary depending on the type of pasta used. For this recipe, you will cook your pasta for 6 minutes followed by a Quick Pressure Release.

CAN THIS PASTA RECIPE BE MADE WITH OTHER MEATS?

• It definitely can. If you aren’t a fan of ground beef then you can use other ground meats such as chicken turkey or pork and the cooking time and other ingredients added will remain the same despite the substitution.
• I have even seen this recipe being made with steak chopped into small thin pieces.

HOW SHOULD I STORE LEFTOVERS?

• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it is a baking dish, and heat in the oven at 350 degrees F until heated throughout.
• You can also easily freeze this recipe for a convenient meal at a later stage. Prior to freezing this recipe, make sure that it has cooled to room temperature before storing in the freezer for up to 3 months. Thaw overnight in the refrigerator and then reheat as mentioned above.

Other Instant Pot Pasta Dishes You’ll Go Crazy For

• Instant Pot Pizza Pasta Recipe
• Instant Pot Beef Barbacoa
• Instant Pot Mexican Chicken and Rice Soup

The post Instant Pot Philly Cheesesteak Pasta appeared first on The Rockstar Mommy.

Instant Pot Mexican Chicken and Rice Soup

This soup is so good, and it’s made in the instant pot, so it’s quick and easy. It’s a kicked up version of Chicken and Rice soup, and the flavors just melt in your mouth. Besides being really delicious, it’s a healthy meal that everyone will love. Make sure to put this one in your Mexican favorites!

How to Make Instant Pot Mexican Chicken and Rice Soup

1. In your instant pot, combine chicken, butter, broth, beans, tomatoes, onion, garlic, taco sauce,  corn, chili powder, cumin, salt, and black pepper.. Cover with lid, and turn to manual. Turn lid valve to seal, and set to HIGH pressure for 10 minutes.
2. Once cooking time is up, do a quick pressure release and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Using 2 forks, shred chicken into small pieces. Return chicken back to the Instant Pot. Stir in lime juice and your cooked rice.
3. Serve this delicious soup topped with optional lime slices, tortillas chips and some shredded cheese! 

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Instant Pot Mexican Chicken and Rice Soup

This Instant Pot Mexican Chicken and Rice soup is so good, and it's made in the instant pot, so it's quick and easy. It's a kicked up version of Chicken and Rice soup, and the flavors just melt in your mouth

Course Soup

Cuisine Mexican

Keyword Instant Pot Mexican Chicken and Rice Soup

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Equipment

• Instant Pot

Ingredients

• 1 pounds boneless skinless chicken breast
• 2 TB butter or olive oil
• 4 cups chicken broth
• 15 oz can black beans drained and rinsed
• 14.5 oz can diced tomatoes
• 1 medium chopped yellow onion
• 2 cloves minced garlic
• 1/4 cup of mild Taco sauce
• 1 cup fresh or frozen corn kernels
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 2 cups cooked rice

Instructions

• In your instant pot, combine chicken, butter, broth, beans, tomatoes, onion, garlic, taco sauce,  corn, chili powder, cumin, salt, and black pepper.. Cover with lid, and turn to manual. Turn lid valve to seal, and set to HIGH pressure for 10 minutes.
• Once cooking time is up, do a quick pressure release and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Using 2 forks, shred chicken into small pieces. Return chicken back to the Instant Pot. Stir in lime juice and your cooked rice.

More Instant Pot Recipes We love!

• Instant Pot Turkey Breast and Gravy
• Instant Pot Beef Barbacoa
• Instant Pot Orange Chicken

The post Instant Pot Mexican Chicken and Rice Soup appeared first on The Rockstar Mommy.

How can I use this Instant Pot Beef Barbacoa?

• The beef tastes delicious in many different ethinic dishes! Just to name a few, you can use your Beef Barbacoa in tacos, burritos, quesadillas, wraps, salads and nachos!

Can I make this Beef Barbacoa in the Slow Cooker?

• You sure can! Place everything in your crockpot and cook on HIGH for 5-6 hours or on LOW for 8 hours. Beef is done when it is tender and shreds easily with a fork.

How to make Instant Pot Beef Barbacoa

• chuck roast, cut into 1.5”-2” cubes, large chunks of fat removed
• beef broth
• apple cider vinegar
• brown sugar
• garlic, minced
• olive oil
• chipotle pepper in adobo sauce.
• Dry Spices
• cumin
• dried oregano
• ground cloves
• cinnamon
• ground black pepper
• salt

1. Set Instant Pot to sauté, high, add oil. Once the oil is shimmering, add the cubed roast and stir continuously until browned.
2. Add the dry spices and continue stirring for a minute, until they become fragrant. Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes. Turn off Instant Pot.
3. Add the beef broth, vinegar, and brown sugar, then stir well to mix.
4. Cover, lock lid and set Instant Pot to pressure cook on high pressure for 60 minutes.
5. Do a quick release of pressure. Remove meat and place in a serving dish. Break the meat apart using 2 forks and mix in about 1/4 cup of the liquid from Instant Pot.
6. Serve on your favorite tortillas.

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Instant Pot Beef Barbacoa

This easy Instant Pot Barbacoa Beef recipe is full of big flavors, and it is perfect for your Cinco De Mayo tacos, burritos and quesadillas!

Course Dinner

Cuisine Beef, Instant Pot, Mexican

Keyword Instant Pot Beef Barbacoa

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 8

Ingredients

• 2.5-3 lb chuck roast cut into 1.5”-2” cubes, large chunks of fat removed
• 1.5 cups beef broth
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon brown sugar
• 5 cloves garlic minced
• 2 Tablespoon olive oil
• 1-2 chopped chipotle pepper in adobo sauce.

Dry Spices

• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 1/4 teaspoons ground cloves
• 1/2 teaspoons cinnamon
• 1 teaspoons ground black pepper
• 1.5 teaspoons salt

Instructions

• Set Instant Pot to sauté, high, add oil. Once the oil is shimmering, add the cubed roast and stir continuously until browned.
• Add the dry spices and continue stirring for a minute, until they become fragrant.
• Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes. Turn off Instant Pot.
• Add the beef broth, vinegar, and brown sugar, then stir well to mix.
• Cover, lock lid and set Instant Pot to pressure cook on high pressure for 60 minutes.
• Do a quick release of pressure. Remove meat and place in a serving dish. Break the meat apart using 2 forks and mix in about 1/4 cup of the liquid from Instant Pot.
• Serve on your favorite tortillas!

The post Instant Pot Beef Barbacoa appeared first on The Rockstar Mommy.