The Instant Pot® craze has got us cooking up a storm! We love our IPs. They are the perfect multi-functioning kitchen appliance and we’re happy to share just a few recipes to get you started!
Links* to purchase your IP & Cookbooks:
We also recommend joining a Facebook Instant Pot Community. What’s great about these types of communities is that they offer a pool of knowledge you can draw from. If you’re a beginner, this is an excellent resource for all questions IP related. Once you become an expert, share your knowledge with others!
BUFFALO CHICKEN LETTUCE WRAPS (INSTANT POT®)
24 oz (3) boneless skinless chicken breasts
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup cayenne pepper sauce (I used Frank’s)
6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
Combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the pot with the 1/2 cup broth and the hot sauce and saute 2 to 3 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!
CREAMY BUTTERNUT SQUASH SOUP (INSTANT POT®)
1 Tbsp. olive oil
1 large yellow onion diced
1 red bell pepper chopped
2 tsp. diced garlic
1 tsp. fresh ground ginger
2 lb. butternut squash peeled and cubed (1 medium squash)
1 medium apple peeled cored and chopped
1 tsp. sage
1/8 tsp. chili powder
1/4 tsp. sea salt
3 c. chicken stock
3 oz. goat cheese or cream cheese
1/3 c. Parmesan cheese
Salted Pepitas for garnish
Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
Using an immersion blender in the Instant Pot, puree the mixture. Add the goat cheese and Parmesan and continue pureeing until very smooth. Serve garnished with Pepitas.
CHICKPEA SALAD (INSTANT POT®)
1 cup dried chickpeas, rinsed, drained, and picked over to remove debris
1/2 teaspoon salt
6 cups water
1/4 cup extra-virgin olive oil
Freshly squeezed juice of 1 large lemon
1 teaspoon honey
Pinch of salt
Pinch of freshly ground black pepper
1 medium English cucumber, peeled, quartered, and sliced 1⁄4 inch thick
1 cup diced feta cheese (about 4 ounces)
2 1/2 cups cooked chickpeas
1 large bunch fresh dill (about 2 ounces), large stems removed, fronds finely chopped
Place the chickpeas, salt, and water in the inner pot. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 35 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 25 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Wearing oven mitts, remove the inner pot (be careful—it’s hot!) and drain the chickpeas through a colander.
Chickpeas will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.
Make the dressing: Place the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or an airtight container) and shake to combine.
Place the cucumber, feta, chickpeas, and dill in a large bowl and toss to combine. Pour the dressing over the salad and then toss the salad to distribute the dressing. Serve at room temperature or chilled.
Chickpeas with Lemon, Feta, and Fresh Dill will keep, in an airtight container in the refrigerator, for up to 2 days. Serve leftovers chilled.
OREO CHEESECAKE (INSTANT POT®)
12 whole Oreo cookies, crushed into crumbs
2 tablespoons salted butter, melted
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon all-purpose flour
1/4 cup heavy cream
2 teaspoons pure vanilla extract
8 whole Oreo cookies, coarsely chopped
1 cup whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional
Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.
Place pan in freezer for 10-15 minutes.
In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
Cover the top of the pan with a piece of foil.
Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.
Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.
When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”. Uncover the cheesecake and allow it to cool to room temperature.Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
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