Hey guys ! I know its been a while, but I am back. After testing tons of new recipes for you all, I am ready to share some new secrets.

As you can see I devoured this steak dinner! What I love about this recipe is everything is made in one pot, so barely any dishes.

Let’s dive in !

What you need:

Charcol steak (or your favorite thin cut steak)

Potato

Your favorite seasoning

1. Prep your pot with 1 cup water, and place your steak on the bottom of your pot. Sprinkle your seasoning into the pot and onto your steak.

2. Place your rack on top of the steak and place your medium potato on the rack (make sure to add a few slits in the potato for full cooking)

3. Set your pot to high pressure and cook for 22 minutes (add more time for thicker steak or potato)

4. Quick release and enjoy ! Make sure to add tons of cheese to that potato 😉

I love pasta, who doesn’t? This pasta is packed full of flavor, and is sure to be a hit with the whole family.

What you need :

• one box of your favorite pasta
• one jar of prego roasted garlic and herb
• 1/3 cup Parmesan cheese (shredded)
• enough water to cover the pasta in the pot
• 1/4 block cream cheese

Step one: Pour pasta into the pot, I am using my 6qt Viva model, then cover pasta in water. Salt the water and add in 1/8th of the sauce jar to the pot.

Step 2: Set your pot to high pressure, and cook for 4 minutes. When done, quick release and strain water.

Step 3: Once done cooking stir in the rest of the sauce, and 1/4 block of cream cheese. Let sit for 5 minutes, then serve with bread! Enjoy!

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Ever struggle to find a easy to grab and go breakfast? Look no farther than these super easy muffin bites! For this recipe I will be using my 6 quart Viva.

What you need:

• Egg bite instant pot mold
• muffin mix
• milk
• cooking spray
• instant pot trivet

Start by mixing the muffin mix according to the packaging.

Prep your egg bite mold by spraying it down with cooking spray, fill the molds half way full, not much more or they will over flow when cooking.

Next cover your mold with aluminum foil. Fill your instant pot with 1 cup of water, and place the mold on top the trivet inside your pot.

Set your pot to 13 minutes on high pressure, and seal it. Quick release when the muffin bites are done cooking. Let them cool before removing, and enjoy!

One device, endless recipes. Today I am going to be sharing 5 of my go to, way to easy recipes, that prove the Instant Pot makes everything better.

Instant Pot Hamburgers

It does not get more simple than this hamburger recipe. Make your patties, wrap them in foil, set your instant pot, and forget it! I always season my burgers with garlic and onion powder, with a bit of pepper. Then I flatten them into their desired size (remember they shrink when cooking), and wrap them in foil. Place the trivet and 1 cup of water in the bottom of the pot, set it to high pressure, cook for 11 minutes then quick release.Gone the days where you have to burn one side of your burger to make sure it is cooked all the way through, the Instant Pot is truly a burger game changer.

What you need

• 1lb ground beef
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1 tsp black pepper
• burger buns
• all the burger fixins’ you want!

Instant Pot Double Layer Vanilla Cake

Boxed cake in the Instant Pot? Heck yes. In means of cooking time, this may not save a bunch, but in flavor and texture, this is my favorite way to make cake. Follow all the ingredient rules on whatever boxed cake you like, for this recipe I used Betty Crocker White Cake. Pour the cake batter into a pan, preferably a spring foam that fits into your instant pot, cover with tin foil and place on trivet. You will need to have 1 cup water in the bottom of your pot. My spring foam pans are small enough to stack onto each other in the pot, but I ended up using both my 6qt Viva and 3qt lux for this cake. The cake will need to cook for 25 minutes (32if you stacked them) on high pressure. Once cooked I let them natural release for 5 minutes, then quick release. Cool for 30 minutes, then frost! The texture is moist and fluffy! These cakes are always a hit each time I make them.

What you need:

• Boxed cake mix of your choice
• tin foil
• spring foam pan
• icing

Instant Pot Hot Dogs

Hot dogs can be made many ways, but I find the convenience of making them in the Instant Pot to be my favorite. Place your trivet and 1 cup water in the bottom of your pot, cut small, not too deep slits into your hot dogs, next set them in the instant pot. Cook on high pressure for 2 minutes. Quick release when cooking is done. Could not be easier!

What you need:

• Hot dogs
• hot dog buns
• hot dog fixins’

Instant Pot Shredded Chicken Breast

While tons of Instant Pot foods are amazing, little can top its juicy, flavorful chicken breast recipes. Whether I am using it to make enchiladas, sandwiches, or even treats for my cats, its always a hit. Simply fill your instant pot with 1/2 cup chicken broth, 1/2 water, and as many chicken breasts seasoned how you like. Cook on high pressure for 8 minutes if thawed, 23 if frozen. Quick release, and shred! The chicken will practically shred itself so no worries on that! I used a hand mixer to shred mine, but with how easy the chicken falls apart, a fork would work just fine as well!

What you need:

• Chicken breasts
• Favorite seasoning
• hand mixer/ other shredding tool

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Instant Pot Pasta

If you are tired of slaving over the stove trying to get the perfect pasta texture, you’ve found the solution! Your Instant Pot! Rinse whatever kind of pasta you want to cook with cool water, add enough water to cover all pasta fully, and cook on high pressure for just 4 minutes! Quick release, strain (if needed), and add your sauce! So easy.

What you need:

• Pasta
• sauce
• water

These are just a few of the the yummy things I do my pot! Follow my blog if you want more.

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Need an instant pot? Click the picture link below for my recommended model, and help support this blog!

I’ve had my Instant Pot for nearly half of a year now, and I cannot even begin to tell you how many amazing and easy dishes I have been able to make from scratch in this wonderful machine. I couldn’t even cook before I owned it. But for every successful recipe I have made, there has been 1 or 2 failures. So I thought I would share some of the tricks I have found that help me avoid any sort of Instant Pot related issues. So without anymore rambling, lets get into my fails turned advice!

1. Starchy pasta venting valve overflow! If you are like me you love pasta, and I really love making pasta in my instant pot because there is no hot stove top, or stirring for 10 minutes involved. But, cooking pasta in your pot requires you to do a quick release, and the mixture of a full pot and starch does not like that! I find that rinsing your pasta well before putting it in your pot can save a ton of clean up by getting a lot of that extra starch off your pasta. Saving you a huge, and I mean huge clean up of a yellow starchy mess.

2. The dreaded burn message. Whether you are cooking some super saucy dish, or just rice, this message can be devastating and confusing! This almost always means MORE LIQUID, and thin liquid at that. For thick things like spaghetti you will want to deglaze your pot before cooking. Always make sure there is enough liquid, and that that liquid is thin. But if that is not the problem try cleaning your inner pot really well, make sure there is no baked on residue that may be triggering the warning.

3. Pouring water into your pot- WITHOUT THE LINER! Do not fear. Your pot is not ruined! (I can attest because I’ve done this, twice.) Simply unplug it, get the water out, dry off the inside your pot, and turn it upside down and let it set for 24 hours, yes a whole 24 hours. I know that is so long to go without your pot, but that’s why you need 2! Or maybe you don’t, but I believe 2 is always better than one when it comes to Instant Pots.

4. You made rice, but now you have rice cooked to the bottom of your inner liner. This has happened to me so many times that I cannot even count it. The short answer to this issue is let the pot soak and clean till your elbows fall off, but that’s not a permanent solution. Olive oil is the saving grace you need for this. Before cooking your rice, apply a thin layer of olive oil to the bottom of you liner, then add in half your water, all your rice, and the other half of your water. This is a sure way for me to keep myself from scrubbing my pot for what seems like days! I also find my rice is just over all fluffier and better tasting.

5. Your pot is not sealing. Don’t freak out, you probably did not buy a dud, this is just a learning experience that everyone has to go through with a Instant Pot! Every pot can have a loose ring, or slightly shifted sealing valve. Start by making sure your sealing valve is in the right position. (There will always be a bit of steam that comes out right before the pot comes to pressure so do not worry if this is what is happening.) Wiggle your valve until you no longer see steam. If that does not work, cancel your pressure cooking and take of your lid. (Let it cool the lid may be hot!) Inspect your ring and make sure it is popped all the way in, take it out and put it firmly back into place. This should solve all your sealing issues!

I hope this article was helpful for anyone who is new to the Instant Pot, or even just needed some help. I know I definitely needed any tips I could get when I was first trying out my pot! Thank you for reading, and have a great day!

Need an Instant Pot? Click the picture link below to purchase my recommended model, and help support this blog.

This recipe is super easy, yummy, and makes great left overs to keep for future dinners, or to pack as easy lunches! So without further rambling, let’s get right in to these cheesy chicken enchiladas! This recipe will make 8 enchiladas.

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What you need for the enchiladas:

• burrito sized tortillas
• 3 chicken breast (boneless and skinless)
• 1 pack of taco seasoning
• shredded fiesta style cheese
• 1/2 cup chicken broth
• 1/2 cup water

What you need for cheese sauce:

• 3/4 cup heavy cream
• 1/2 cup sour cream
• 2 cups cheddar cheese
• 1/2 tbsp taco seasoning

To start off we are going to prep our instant pot for our chicken. I start by pouring in my chicken broth and water. I then sprinkle 1/4th of my taco seasoning packet into the pot to add the extra taste to the meat. Next I place my 3 chicken breasts into the pot and sprinkle another 1/4th of my taco seasoning packet on top. My chicken was frozen so I set my pot to 23 minutes high pressure, and let those babies cook! If your chicken isn’t frozen you can lower the time to 8 minutes.

While my chicken is cooking I am going to pull out my second instant pot (my 3qt lux), and set it to saute. I set my saute heat to medium, because I am going to be using it to make my cheese sauce. Once the display shows hot, add in your heavy cream, sour cream, cheese, and seasoning. Stir until melted and creamy. If your sauce is too runny add a bit more cheese, if it is too thick add a bit more heavy cream. The magic of the sauce can be a bit tricky at times, but just keep stirring and it will be amazing in no time!

Once my sauce is done, I preheat my oven to 400 degrees, and wait till my chicken is complete.

After all the meat is done cooking and is at the appropriate 165 degrees that is chicken is to be cooked to, I use my hand mixer to shred the chicken into thin pieces. Once shredded, I stir in the rest of my taco seasoning, and begin building my enchiladas. Once I place them all in a oven safe dish, I top then with my cheese sauce, extra shredded cheese, and a small amount of taco seasoning. I bake them in my oven for a final 8 minutes, and then they are ready to enjoy!

These make great leftovers and can be reheated in the microwave or oven up to 4 days after they are made. Enjoy, if you need an instant pot or accessories click the picture links below, all purchases help keep this blog up and running!

Chicken and rice, a classic, and simple recipe that has been around for years. Well now, its easier than ever with your instant pot. I make this recipe nearly weekly since it is just so easy and good. The best part is with your instant pot, if you forget to take your chicken breast out of the freezer, its no problem.

I often see that a lot of people have a bit of a hard time getting the rice “just right” in their pots. I have tried this method dozens of times and it always comes out PERFECT. No rice sticking to the bottom of my pot, not over done, and not under done. I love my instant pot as a rice maker. Not only does it eliminate another appliance you may need in your kitchen, but it can do a million other things as well, including cheesecake, which is always a win. Check out my Best Cheesecake by Accident if you wanna read up on how to do that in your Instant Pot! But for now, lets focus on the rice!

For this recipe I am using both of my instant pots (6qt Viva and 3qt lux). It is not necessary to have 2 for this recipe, simply make the chicken first, then rice afterwards since the rice takes so little time. I just used both because I have them (I’m defiantly a “pot head”) .

To get started I am grabbing my ingredients.

• 2 Chicken breast ( I cut it into smaller strips but that is optional)
• Chicken seasoning or sauce of your choice
• 1 cup Rice
• 2 tbsp Olive oil
• 1/2 cup chicken broth
• 1/2 cup water (for chicken)
• 1 cup water (for rice)

I start by rubbing my chicken in the spices and flavoring that I like most, then pour 1/2 cup chicken broth into my pot, along with 1/2 cup water, then I sprinkle in a bit of what ever seasonings I am using. I place my chicken into the bottom of my pot, set it to sealing, and set my timer to 8 minutes (23 for frozen chicken) on high pressure.

Now to start our rice I am pouring the 2 tbsp of olive oil into my other pot, and swirling the inner pot around to get the oil all over the bottom of the pot. This is how I stop my rice from sticking to the bottom. I pour in 1/2 a cup of my water, then my 1 cup of rice, and top it in the other 1/2 cup water. I make sure all the rice is covered in the water before sealing my pot. Set to 4 minutes high pressure. I used quick release for both my chicken and rice in this recipe.

Once both are done I plate and serve! Easy dinner in less than half an hour, I hope you all enjoy this recipe as much as I do! Make sure to read up on any other of my recipes here on the blog if you are a chicken lover!

Need an instant pot or accessories? Click the picture links below to get your’s on amazon while you can! Purchasing from this link will help keep this blog up and going!

Lasagna and Alfredo, two of my favorite things to eat! And I love to use my Instant Pot for anything I can! Olive garden actually inspired this recipe with their Lasagna Alfredo special they had one summer where I live. I loved it so much, but then they discontinued it. I was so sad! I always crave it when I want pasta, but have not been able to find a similar taste, until now, thanks to my Instant Pot! In this recipe I do use my homemade Alfredo sauce, which you can find in my Creamy Chicken Alfredo recipe, or just use your favorite homemade, or from a jar! Let’s go ahead and dive in!

To start off boil your lasagna noodles, or you can use ready to use noodles. Spray your spring foam pan with cooking spray, and start by making a layer of noodles along the bottom. I then layer on my sauce. Next I make another noodle layer, then top that will a mixture of ricotta cheese, Parmesan, mozzarella, salt, pepper, and garlic powder. I honestly just use about a teaspoon of each spice, a handful of the shredded cheeses, and one cup of ricotta. I continue to layer until my pan is full. I then top it in sauce and cheeses.

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Now comes in your Instant Pot! I place foil on top of the pan, pour one cup water in my 6qt viva, place it on my trivet, and then set it to high pressure for 13 minutes.

Once your pot is done, do a quick release. I then place it in my oven for 5 minutes on broil to get that yummy crisp top! And boom! You have your Olive Garden inspired Alfredo Lasagna! I hope you enjoy the cheesy goodness!

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MMMMMMM! I love anything that combines creamy cheese and pasta, so this recipe is right up the alley for my house! In this recipe I am using both my 6qt Viva, and my 3qt Lux. But having 2 is not necessary to complete this dish. This recipe makes about 4 servings for me and my house, so considering there is only 2 of us, its 1 meal now and 1 meal later. I love having something that I can keep in the fridge to warm up for a snack, or meal later that day of the next, so this recipe is perfect. For more people you can just double or triple this with no issue!

Here’s what you need for your sauce (I made this on the stove while the rest was cooking) :

• 1/2 cup butter
• 1 1/2 cup heavy whipping cream
• 1 tsp garlic powder
• 1 1/4 cup Parmesan cheese (shredded)
• salt and pepper (I use a lot of pepper, LOL)

For the rest you just need linguine noodles and a large chicken breast, chicken broth, and some garlic and herb seasoning.

I start by prepping my pot for the chicken with 1 cup chicken broth, and sprinkling in a bit of the garlic and herd seasoning. Then I coat my chicken breast in the seasoning as well. Cook it on high pressure in my 3qt for 9 minutes. (If chicken breast is frozen up the time to 26 minutes)

While the chicken is cooking I rinse my pasta in cool water, I find this helps with being able to quick release when it is done cooking without making a big starchy mess. I break them in half and cook them in 1 cup chicken broth, and 2 1/2 cups water, and add in a pinch of salt. Cook on high pressure for 4 minutes.

While the pots are cooking, I am mixing together all my sauce ingredients besides the cheese on my stove stop, medium heat, and stirring until nice and smooth. That is when I add in the cheese, and more pepper if it is preferred. Stir until smooth.

Once the noodles are done, I quick release the pressure, and using oven mitts take the inner pot out and strain any excess liquid. I then stir in my sauce. Once your chicken is complete I also do a quick release and check the temperature of the meat to insure it is completely cooked (it always is), then cut it up into small pieces.

I serve my noodles in a bowl, topped with the pieces of chicken! Va’la! Ready to devour chicken Alfredo! I hope you all enjoy!

Need a Instant Pot in your life? Click the picture below to be taken to my Instant Pot recommendation, if you purchase through this link it helps support the blog!