Classic, easy, and yummy. The 3 words that seal the deal for me when it comes to what I will be cooking for dinner. And this cheesy Instant Pot lasagna fits right into these categories. I cannot even count the amount of times I have made this, because it is just way too dang easy. So I am here to share my recipe with you all!

Here’s what you’ll need

• Spring foam pan
• lasagna noodles (precooked is preferred)
• prego or your favorite pasta sauce
• ricotta cheese
• garlic powder
• salt and pepper
• shredded Parmesan cheese
• shredded mozzarella
• 1 slice of Colby jack cheese (optional)
• cooking spray

Lets get started, if you were not able to buy precooked noodles, you can cook your lasagna noodles now. Stove stop or instant pot will do, you can do 4 minutes high pressure if you decide to use your pot. I suggest lightly salting the noddles. Now you are going to want to make your cheese mixture. I use 1 1/4 cup ricotta cheese, 1/2 cup mozzarella, and 1/2 cup Parmesan. Then add in 1/2 tbsp of your garlic powder, and a few shakes of your salt and pepper. Stir together.

Now you are going to want to spray your pan, and get ready to start layering! Start by making a layer of noodles all around the bottom of the pan, layer sauce on top, add more noodles, then layer cheese mixture. If you wanted to add ground meat to this recipe you could add it into your sauce before layering. Repeat layering till your pan is full, or you run out of stuff to layer with. Once you get to the top, add a light amount of sauce, then sprinkle some mozzarella, and add your slice of colby jack to the top.

Now you want to put 1 cup water in your instant pot, cover your pan in foil, and set the pot to sealing. Cook on high pressure for 15 minutes. Once the lasagna comes out, place it in your oven broiler for 5 minutes to get a crispier top. Longer if you want it crispier.

Over all this recipe is super easy, and takes 35 minutes from start to finish. This dish is a huge hit in my house, and I hope it will be in your’s as well!

Need an instant pot? Here’s my recommendation, and if you buy it from this link, it helps support this blog. Just click the pot below.

Instant Pot has come out with so many models, so many sizes, and so many options that it may be overwhelming trying to pick the right one for your household. Depending on the size of your family, the size of your average portions,what you want to make the most, these are all factors you want to think of before dropping your hard earned cash on this amazing device. Some have yogurt functions, some do not, which doesn’t mean you cannot make yogurt in other models, just makes it way easier. So lets dive into the magically world of Instant Pots.

Firstly, lets decide on a size for you. Currently Instant Pot offers 3 sizes available for purchase, 3 quart, 6 quart, and 8 quart. If you have more than 4 people in your family, I automatically say get the 8 quart! 4 or less a 6qt will work fine, unless you love to have lots of left overs. A one or two person household would be fine with a 3qt, but it is quiet small, and ideal for someone who doesn’t want to deal with too many leftovers, or taking up to much kitchen space. Now lets go over the different models.

You wanna ask yourself, how many buttons do you want ?

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These are all the current models Instant Pot has to offer. ALL of these are going to be able to pressure cook meats and such, so really what you are looking for are extras that would making cooking easier for you. I actually have 2 models, my 6qt Viva, and a 3qt Lux, I use my viva for my main dishes, and my lux for sides. The wifi and Bluetooth models are more expensive, just to be able to control the pot from your phone, that’s a big pass for me, as I am usually in the kitchen when using my pot. I find the most popular and well loved models are the Duo and the Lux, these are simple and easy to learn pots, which is why I recommend these to almost anyone, the viva is just a slightly more complicated model, adding a few extra features and buttons, and that’s why I love it.

http://www.instantpot.com/products will profile a full list of features for each model in great detail, as I am just going to be giving a basic overview to help you decide which you are needing.

If you are wanting the basic, take out of the box and skim the instructions, ready to go pot, (and don’t plan on making lots of yogurt) I recommend the Lux model. It is available at almost all retailers that sell Instant Pots.

If you are wanting a middle ground, easy to learn pot I recommend the Viva, it has all the bells and whistles of the fancier and more complicated models, without overwhelming you with things you will never use

And, if you are looking for an all out, shiny button-ed, all the features you could ever ask for, I would go with the Duo Plus.

All of the options Instant Pot offers will do the job. And you will probably fall in love, but these are my main recommendations, and I hope that this has helped you choose the size and model you needed. Below I will link the 3 pots that I have recommended, all available for amazon prime (so you can get to cookin’ real fast) If you buy from the links it will help support the blog ! Just click the pot you are interested in to go right to amazon to purchase.

Mexican food, some of my favorite foods to eat, but something I have yet to master in the kitchen myself. But boy do I try, and this may be my one winner! So of course I have to try and use my Instant Pot to make enchiladas! It honestly only took me one time to perfect these, and I have even replaced the meat with chicken and it was amazing!

So to start off, I am using lean ground beef, and setting my 6qt Viva to saute mode. I then use my ground beef crusher, and crush it all up before pouring it into my pot. Wait until your pot reads ‘HOT” and then add in your beef, this will cook it just like a skillet on your stove, but I find it easier than pulling out my skillet and using extra dishes. I then use my 3qt LUX, pour in 2 cups of water, and place a medium glass bowl (oven safe) inside, making a double boiler for my cheese sauce. In the glass bowl I pour in 1 cup heavy cream, 3/4 cup sour cream, and 1 and 1/4 cup cheddar cheese. Stir until well melted, I then add in 1/2 tbsp taco seasoning, feel free to add in smaller amounts of cheddar cheese to adjust the sharpness of your sauce. I keep this going while I cook everything else, occasionally stirring. I go back to my beef and add in 1 packet of taco seasoning, cook until ready.

Now is time to build my enchiladas! I roll my beef and shredded cheese into my tortilla and place it in a Pam coated glass pan. Once the pan is loaded, take half of your cheese sauce and top your enchiladas. I then top it with a light coating of shredded cheddar cheese.

At this point, I place my enchiladas in the oven for 12 minutes at 350, or until slightly golden on the top. Once they are done, I coat them with more of my cheese sauce, add a bit of sour cream on top, and bam! Delicious dinner! I use any left over cheese sauce I have as a dip for tortilla chips! It also stores great in the fridge. I hope this gave you some great ideas on less conventional ways to use your instant pot! Enjoy your dinner!

Click the pot below to purchase your new instant pot via amazon and help support my blog!

So the not so fun part of your Instant Pot, cleaning, let’s talk about it. While necessary, this isn’t the most fun or interesting part of owning your pot. If you have ever experienced a ghost taste, then you know what I am talking about when it comes to a stinky ring. Lets say you made roast the night before, and now you’re ready to make you cheesecake, after preparing and cooking it, you cut into it and try a taste, and BAM you have a roast tasting cheesecake. So disappointing! In this post I am going to tell you how to deep clean your ENTIRE pot, including getting rid of the stinky ring! So let’s dive in!

All right so to begin pop your liner pot, and sealing ring in your dish washer, or of course you can hand wash them, I just use my dish washer whenever I can. Make sure that you put your sealing ring on the top rack, the liner pot can go pretty much anywhere it can fit.

While you are washing your inner pot and sealing ring, let’s get started on the lid! Firstly take off the small pieces, and get ready to clean! I have seen some people put these in the dishwasher, but personally I am too scared of loosing them so I hand wash these tiny guys. I take a magic eraser and scrub them down, then use a multi purpose cleaner and wipe them down again with a clean paper towel. Finally, I rinse these parts off with plain tap water.

Before I put the small pieces back in, I want to get started on cleaning the lid. For this part I am going to be using a magic eraser, multi purpose cleaner, q-tips, and paper towels. I start off by wiping down the stainless steal with the eraser, this will get rid of any tough stains on the metal. I do this to the top and bottom of lid, and follow that by wiping down the whole lid with the multi purpose cleaner. For this, I used Mrs. Meyers clean day spray. Afterwards, I am going to use a q-tip to get into the bends of the metal, and in and around the sealing valves. Lots of secret gunk can hid in there!

After that, you can place the small pieces back in, and reseal your lid with your ring. We are now going to move on to the actual unit. After lots of use, the inside of the pot can get a little black and grimy. I use a magic eraser again, and a little elbow grease, and it comes clean in a wink! I then repeat my multi purpose cleaner wipe down, followed by a water wipe down. I always do a final water wipe down just to insure no cleaning product gets left behind, since this is a food making device! You also want to make sure this part is dry before cooking in your pot again.

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After all that jazz, I do a good wipe down of the WHOLE outside of the pot, as well as cleaning my condensation catcher. And that’s all for this part! Lets move on to the DEEP clean!

To start off, make sure the inner part of your pot is completely dry. Then add in your liner pot. Pour in 2/3 cup water, 2/3 cup vinegar, and a whole cut lemon into your pot. Set your sealing valve to sealing, and set your pot to 2 minutes on high pressure. Quick release when completed. Afterward, dump out the contents of the pot, and refill it with 2 cups water, and again do high pressure for 2 minutes, quick release again, this will get rid of any vinegar scent and taste. And va-va-voom! You have a clean and fresh pot for your next meal!

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I hope this helps anyone who is having ghost tastes! Thanks for stopping by, be sure to check back regularly for new recipes!

Everyone, and I mean everyone, LOVES a good mac and cheese dish, and this one may just be the best I have ever tasted. After much research, I have compiled my favorite way to make this dish in my instant pot. This mac and cheese has 4 different cheeses in it for maximum cheesiness!

So lets get down to it! To start off you are gonna want to fill your pot with 3.5 cups of chicken broth, yes chicken broth. (Trust me) Add 3 tablespoons of butter, 1 tsp garlic powder, 1 tsp of salt, and 1 tsp of pepper. Give it a light stir, then add 16oz of elbow macaroni. Make sure all the noodles are covered with the liquid, then close your instant pot lid. Set you valve to the sealing position, (this is always important)! Use the pressure cook (or manual) button and set it to 4 minutes high pressure.

Once your timer is up, do a quick release of the pressure. At this point you are going to want to stir in 1/2 cup of milk, then for the fun part, the cheese! (1 cup cheddar, 1 cup mozzarella, 1/2 cup Parmesan, 1 cup Colby jack ) I also added a few shakes of pepper at the end as well. Then stir till its nice and creamy!

Now for the best part of it all, enjoy your mac and cheese!

Ingredients:

• 16oz elbow noodles
• 3 1/2 cups chicken broth
• 3 tbsp butter
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup milk
• 1 cup cheddar
• 1 cup mozzarella
• 1/2 cup Parmesan
• 1 cup Colby jack
• a big fork!

Click the pot below to purchase your very own instant pot via amazon and help support my blog!

Who doesn’t love, garlic-y, cheesy, crispy chicken? And it literally could not be any easier to make than in your instant pot! For a total of just around 30 minutes, you can have a delicious dinner prepped, cooked, and served!

To start out, you’ll need just a few things, most of which you will already have if you followed along with my “How to stock your cabinets for your Instant Pot” post.

What you’ll need:

• Chicken breast/tenderloins (boneless)
• Olive oil
• Garlic Parmesan Shake and Bake (in this case I used the walmart generic brand)
• Garlic and Herb seasoning
• Some aluminum foil
• chicken broth

To start off, I coat my chicken in a thin layer of olive oil, then proceed to give them a light coating via rolling them around in our shake and bake. Afterwards I wrap the chicken in the foil, about 4 pieces per wrap, and place them in the pot on the trivet, after filling the pot with 1 cup chicken broth and half cup water. I then place 2 baked potatoes, also wrapped in foil on top. I then set my pot to 16 minutes high pressure.

While all that jazz is going on, I set my oven to broil mode, and the waiting begins!

After waiting for my pot to cook, I quick release, and lay out my chicken on a baking pan, and broil then for 3 minutes on each side, or until they are as crisp as desired.

And, bam! Perfectly cooked and yummy dinner!

Walking into the grocery store, list, or no list can be over whelming, you see stuff you never even knew you needed! But then you take it home, and it sits, and sits, till eventually you throw it out. A waste of money, and food! I have found that since having my instant pot that I have been able to avoid this problem much more often than not. With my pot I can cook meat, frozen or not, make pasta without slaving over the stove for the perfect texture, and just so many things that make using up every single item I’ve bought easier! In fact, I find I am returning to the store to buy my staple items more and more each week! With all that being said I wanted to share with you all how I keep my fridge and cabinet stocked and ready to go at a moments notice for a SUPER effortless meal each night.

Chicken breast, enough said. Thawed it can be ready in 8 minutes, and frozen as little as 20. That is why chicken breast is main staple in the instant pot stock pile. I keep my spice rack full of multiple different spices and seasonings which makes it so easy to change up the taste of the chicken each time. It is never just a boring old chicken breast. My house favorite is a basic garlic and herb seasoning, which pairs well with fettuccine Alfredo, which conveniently, can also be made in your instant pot. To achieve perfectly moist and tender breasts, I ALWAYS cook it in seasoned chicken broth, this really distributes that flavor throughout the meat, and keeps it from become dry or tough. So along with chicken breast, a large container of chicken broth will be your best friend.

Beef broth. Much like the above mention chicken broth, beef broth will do the same juicy and tenderizing to red meats that chicken broth will do to your chicken. I keep more chicken broth than beef broth just because my house eats way more poultry than red meats, but I always keep it close by in the event I want to make a pot roast, rack of ribs, or even a steak . ( I personally prefer the unsalted/low sodium)

Pasta. Any and all shapes and sizes. I know it might seem simple but pastas can make either a main dish or side so dang quickly in your pot, that its too easy to not have it always on hand. My current favorite is creamy almost baked ziti (recipe coming later this week).

Cream cheese. It just goes in EVERYTHING ! From cheesecake to pasta dishes, it can make everything creamy and delightful. I keep at least 4 packs at all times ready to go!

Eggs, tons and tons of eggs. You can make hard boiled, or egg bites, doesn’t matter, just make sure you have plenty. Nothing beats a quick and easy snack, or breakfast egg straight from the instant pot.

Pot roast. So simple and easy to pop in the pot and start a hearty dinner. (Make sure you use that on hand beef broth to cook it in 😉 )

Boneless ribs, or any ribs for that matter, I just prefer boneless. Just a few minutes in the pot, and you have juicy tender, delicious dinner ready to go!

Potatoes. Baked, mashes, scalloped. It can all be done in your pot, you’re gonna want to have a lot of these bad boys!

And that completes my basics list of what I keep on hand for my meals! Hopefully this has inspired you all to stock your pantries and freezers! Next post I will posting so of my basic simple everyday recipes I make with these items so stay tuned!

Hi everyone, thanks for stopping by! I decided to start this blog after getting my first Instant Pot, and not to mention, falling in love with it. After a couple of month of having it, I feel like I’m ready to start experimenting, and I wanted to bring you all along with me. So far I have yet to have any fails, but I’m sure they will happen. So strap in , grab your trivet, and lets get down to the cooking, or should I say pressure cooking! Feel free to give me recipes or ideas that you may be too scared to try! I will be the test subject!