Instant Pot Hot Beef Sandwich

When I get my mind on having something right now, I really need it right. now. Traditional hot beef sandwiches take anywhere from 3 to 8 hours to make, and I just can’t wait that long. But with my instant pot, I can make these hot beef sandwiches in 2 hours, which is huge for me!

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Hot Beef Sandwich Recipe

Instant pot hot beef sandwiches have all the great flavor of a classic hot beef sandwich and are ready to eat in just 2 hours!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 4 sandwiches

Calories 763kcal

Author Sabine Venier

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 2 pounds beef chuck roast* cut into two 1-pound chunks
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion thinly sliced
• 2 cloves garlic minced
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ¼ cup all-purpose flour
• ¼ cup water
• 4 slices French bread or rolls
• 4 slices Swiss cheese**

Instructions

• Season the chunks of chuck roast generously with salt and black pepper.
  2 pounds beef chuck roast*, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.
  2 tablespoons vegetable oil
  
• In the same pressure cooker, add sliced onions and minced garlic. Sauté until the onions are soft and translucent.
  1 large onion, 2 cloves garlic
  
• Add the seared beef back into the pressure cooker. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes.
  1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  
• Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
• Remove the beef and shred using two forks. Set aside.
  
• In a small bowl, mix flour with water to create a smooth paste.
  ¼ cup all-purpose flour, ¼ cup water
  
• Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
  
• Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
  
• Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
  
• Serve the shredded beef on the toasted bread or rolls. Top with a slice of cheese if preferred.
  4 slices French bread, 4 slices Swiss cheese**

Notes

*I like chuck roast because it has a lot of fat that bastes the meat as it cooks, keeping it nice and tender. You could also use beef brisket or round roast.

**Swiss cheese is my favorite for this hearty sandwich, but Provolone or cheddar would also work.

Nutrition

Serving: 1sandwich | Calories: 763kcal | Carbohydrates: 45g | Protein: 57g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1059mg | Potassium: 1069mg | Fiber: 2g | Sugar: 5g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 247mg | Iron: 8mg

How to Make a Hot Beef Sandwich Step by Step

Season the Beef: Season 2 pounds of beef chuck roast cut into 2 chunks generously with ½ teaspoon of kosher salt and ½ teaspoon of black pepper.

Sear the Beef: Set your pressure cooker to sauté mode. Add 2 tablespoons of vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.

Sauté the Onions: In the same pressure cooker, add 1 large sliced onion and 2 cloves of minced garlic. Sauté until the onions are soft and translucent.

Cook the Beef: Add the seared beef back into the pressure cooker. Pour in 1 cup of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.

Shred the Beef: Remove the beef and shred using two forks. Set aside.

Make a Roux: In a small bowl, mix ¼ cup of all-purpose flour with ¼ cup of water to create a smooth paste.

Thin the Roux: Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.

Thicken the Gravy: Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.

Stir in the Beef: Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.

Serve and enjoy: Serve the shredded beef on 4 slices of French bread. Top each with a slice of Swiss cheese if preferred. I sometimes like to spread a thin layer of Dijon mustard or mayonnaise on the bread before adding the beef for another layer of flavor and moisture.

Dutch Oven Hot Beef Sandwiches

Instant pot hot beef sandwiches are the easiest method, but you can also make the beef in a crockpot cooked over low heat for 6-8 hours or in a Dutch oven at 300°F for about 3 hours.

How to Store and Reheat

I prefer to store the hot beef separately from the bread to prevent soggy sandwiches. The beef will keep well for up to 4 days in the refrigerator or up to 3 months in the freezer. Let it thaw overnight in the refrigerator before reheating individual portions in the microwave in 30-second increments until warmed through.

Serving Suggestions

These instant pot hot beef sandwiches are total umami bombs, so I like to serve them with light sides, like pickled beets or coleslaw. The tangy flavors help cut the richness and balance out the overall meal.

more instant pot beef recipes to try

Beef

Instant Pot Beef Stew Recipe (5 Spice Beef Stew)

Dinners

Instant Pot Brisket – Thai Style Beef Brisket Recipe (Pressure Cooker Brisket)

Dinners

Instant Pot Chili Mac Recipe (Pressure Cooker Chili)

Dinners

Instant Pot Meatloaf

The post Hot Beef Sandwich appeared first on The Cookie Rookie®.

I don’t usually have hours upon hours to roast pork shoulder, so I decided to use my Instant Pot to speed up the cooking process without losing any quality! No need to slow-roast pork for hours– this recipe only takes about one and a half hours total.

Tips for Beginners

• Don’t skip browning. It adds flavor by creating a delicious crust on the meat. It also helps to seal in juices, resulting in a more flavorful and tender final dish.
• If you have a different-sized piece of pork shoulder, don’t fret. Simply cook for 30 min per pound.
• If your pork is still tough after cooking for 1 hour, it probably needs more time! Check the temperature with a meat thermometer and continue to cook until it reaches 205°F. Also make sure not to immediately release the pressure, as this can cause your meat to turn tough.

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Instant Pot Pork Shoulder Recipe

Using your Instant Pot is such an easy way to make tender pork shoulder when you don't have time to roast it.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 197kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 2 pounds pork shoulder cut into 1-pound pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 onion chopped
• 4 cloves garlic chopped

Instructions

• Season the pork shoulder pieces with kosher salt and black pepper, rubbing the seasoning evenly over the meat.
  2 pounds pork shoulder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Set your Instant Pot to "Sauté" mode and add the olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides for about 2-3 minutes per side. This step helps to lock in flavor and create a delicious crust.
  2 tablespoons olive oil
  
• Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.
  
• Pour in the chicken broth and Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.
  1 cup low-sodium chicken broth, 1 tablespoon Worcestershire sauce
  
• Place the browned pork pieces back into the Instant Pot, along with the onion and garlic.
  1 onion, 4 cloves garlic
  
• Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes.
• Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.
• Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot.
  
• Serve on its own, with rice, in tacos, sandwiches, or any way you prefer. Enjoy!

Notes

• Once made, you can keep the pork on the warm setting in the Instant Pot for up to 2 hours before serving.

Nutrition

Calories: 197kcal | Carbohydrates: 3g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 508mg | Potassium: 408mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

How to Make Instant Pot Pork Shoulder Step-by-Step

Season the pork shoulder: Cut 2 pounds of pork shoulder into 1 pound pieces. Then season the the pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, rubbing the seasoning evenly over the meat.

Brown the pork: Set your Instant Pot to “Sauté” mode and add 2 tablespoons of olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides, for about 2-3 minutes per side. This step helps to lock in flavor and it creates a delicious crust! Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.

Add liquids and deglaze: Pour in 1 cup of chicken broth and 1 tablespoon of Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.

Place everything in the pressure cooker: Place the browned pork shoulder back into the Instant Pot, along with 1 whole chopped onion and 4 chopped cloves of garlic.

Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes. Let it cook.

Release pressure: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.

Shred the pork: Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot. Then use and serve as you like!

How to Store and Reheat

Store leftover Instant Pot pork shoulder in an airtight container in the refrigerator for up to 3 days. To reheat, place pork in the oven at 250°F until fully heated through. You can also warm it up in a slow cooker for about 2-3 hours.

Freeze Instant Pot pork shoulder in individual portions in Ziplock bags, and remove as much air as possible while sealing them. Lay the bags flat in the freezer until frozen, then you can rearrange them as needed. The pork will keep for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

You can serve this pressure cooker pork shoulder over Instant Pot rice or on a grilled cheese sandwich. You can also use it to make tacos, carnitas, or pulled pork nachos. The versatility of this dish makes it a great choice for all kinds of meals.

More Instant Pot Pork Recipes To Try

Dinners

Instant Pot Pulled Pork

Dinners

Instant Pot Carnitas

Appetizers

Pulled Pork Nachos

Healthy

Instant Pot Chili Verde

The post Instant Pot Pork Shoulder appeared first on The Cookie Rookie®.

I love taking my favorite recipes and learning how to make them in the Instant Pot. Tuscan chicken is one of my absolute favorite recipes, so I knew it was due for an Instant Pot upgrade. Although the OG recipe is super quick, this one is much more hands-off, giving me extra time in the kitchen to attend to other things.

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Instant Pot Tuscan Chicken Recipe

Instant Pot Tuscan Chicken features golden brown chicken breasts that are perfectly juicy and served with the best creamy sauce that's speckled with sun-dried tomatoes!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 607kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter (⅛ stick)
• 1 tablespoon olive oil
• 4 cloves garlic minced
• ½ cup low-sodium chicken broth
• 1 cup heavy cream
• 8.5 ounces sun-dried tomatoes drained and chopped (1 jar)
• ½ cup freshly grated Parmesan cheese
• 1 cup baby spinach chopped
• Fresh parsley or basil optional, for garnish

Instructions

• Pat the chicken dry and season both sides with Italian seasoning, salt, and pepper.
  4 boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, Kosher salt and freshly ground black pepper
  
• Set your Instant Pot to Sauté. Once hot, add in the butter and olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.
  1 tablespoon unsalted butter, 1 tablespoon olive oil
  
• Add in the garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function.
  4 cloves garlic, ½ cup low-sodium chicken broth
• Return the chicken to the pot, secure the lid and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.
  
• Set the chicken aside and set the Instant Pot to Sauté. Stir in the heavy cream, sun dried tomatoes, Parmesan, and spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.
  1 cup heavy cream, 8.5 ounces sun-dried tomatoes, 1 cup baby spinach, ½ cup freshly grated Parmesan cheese
  
• Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.
  Fresh parsley or basil
  

Video

Notes

• Use an equal amount of half-and-half for a lighter, thinner sauce.
• For extra flavor, use the oil the sun-dried tomatoes are packed in instead of the olive oil.
• You can use boneless, skinless chicken thighs instead of breasts without any changes to the recipe. If using bone-in chicken thighs, increase the pressure cooking time to 7 minutes.
• For a crockpot version, try my crockpot Tuscan chicken recipe.

Nutrition

Serving: 1breast | Calories: 607kcal | Carbohydrates: 39g | Protein: 39g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 1028mg | Potassium: 2650mg | Fiber: 8g | Sugar: 25g | Vitamin A: 2343IU | Vitamin C: 28mg | Calcium: 245mg | Iron: 7mg

How to Make Instant Pot Tuscan Chicken Step by Step

Prep the Chicken: Pat 4 boneless, skinless chicken breasts dry and season both sides with 1 teaspoon of Italian seasoning, plus salt and pepper to taste.

Sear the Chicken: Set your Instant Pot to Sauté. Once hot, add in 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.

Cook the Chicken: Add in 4 minced cloves of garlic and sauté for 30 seconds until fragrant. Pour in ½ cup of low-sodium chicken broth and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function. Return the chicken to the pot, secure the lid, and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.

Make the Sauce: Set the chicken aside and set the Instant Pot to Sauté. Stir in 1 cup of heavy cream, 8.5 ounces of sun dried tomatoes, ½ cup of grated Parmesan, and 1 cup of baby spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.

Garnish and Serve: Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.

How to Store and Reheat

Store leftover instant pot Tuscan chicken in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish, because the heavy cream in the sauce will change in texture.

Serving Suggestions

You’ll want to serve this creamy Tuscan chicken with something like pasta to make sure not a single drop of that sauce goes to waste! Plain pasta noodles of any variety work well with this recipe. Some veggie sides that I love with this chicken include crispy garlic roasted asparagus and lemon parmesan roasted broccoli.

More Tuscan Chicken Recipes To Try

Chicken

Tuscan Chicken

Dinners

Crockpot Tuscan Chicken

Healthy

Crockpot Tuscan Chicken Soup

Dinners

Tuscan Chicken Soup

The post Instant Pot Tuscan Chicken appeared first on The Cookie Rookie®.

What’s in This Instant Pot Sloppy Joes Recipe?

Sloppy Joes are an absolute staple at our house. I’ve tinkered with all sorts of fun flavors and creative versions in the past, but this super simple and classic Instant Pot version is one I come back to time and time again. When I’m stressed about busy nights and need to get dinner on the table, this recipe is a winner.

• Beef: Ground beef is the base of this sloppy joe recipe.
• Veggies: Finely chopped onion and green bell pepper add an earthy and sweet flavor to the meat. If you’re not a fan of green peppers, you can leave them out, or use a red, yellow, or orange bell pepper instead.
• Garlic: Fresh garlic adds a rounded earthy flavor to the meat.
• Broth: Low-sodium beef broth helps keep the meat moist and tender as it cooks. You can use vegetable or chicken broth instead of beef broth.
• Ketchup: Adds a touch of sweetness and acidity to the meat. Instead of ketchup, you can use barbecue sauce.
• Vinegar: Apple cider vinegar adds extra acidity to the meat to balance the sweetness. If you don’t have apple cider vinegar, white vinegar will also work.
• Tomato Paste: Adds a savory and umami flavor to the meat.
• Sugar: Brown sugar adds a rich sweetness to the meat and helps it brown.
• Worcestershire Sauce: Adds depth of umami flavor to the meat. In a pinch, you can use soy sauce in place of the Worcestershire sauce.
• Chili Powder: Adds a touch of spice to the meat.

Notes from the Test Kitchen

I make sloppy joes in an Instant Pot for a quick recipe you can make any night of the week! The savory and sweet balance of flavorful ingredients in the ground beef and sauce makes for a delicious meal that’s perfect for feeding a group of people.

Variations on Pressure Cooker Sloppy Joes

I love to switch things up from time to time. These quick and easy sloppy joes can easily be made with ground turkey, pork, or chicken instead of beef!

How to Store and Reheat

Store leftover Instant Pot sloppy joes meat in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on full power for 1 minute, stirring halfway through.

How to Freeze

Freeze Instant Pot sloppy joes in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating and assembling.

Serving Suggestions

I love to make it a meal with some of my favorite simple sides like 15 minute mac and cheese, potato salad, and creamy coleslaw. They also taste great with classic potato chips and some homemade refrigerator pickles on the sandwiches, or on the side.

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Instant Pot Sloppy Joes Recipe

This easy sloppy joes recipe uses an Instant Pot to make the cooking process even simpler and more hands-free.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 sandwiches

Calories 597kcal

Author Krista Teigen

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 1 tablespoon olive oil
• 2 pounds ground beef
• 1 teaspoon kosher salt
• ½ onion finely chopped
• 1 green bell pepper finely chopped
• 2 cloves garlic minced
• ¾ cup low-sodium beef broth
• ¾ cup ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder

For Serving

• 6 hamburger buns
• Pickle slices
• Sliced red onion

Instructions

• Press the Sauté button on the Instant Pot. Add in 1 tablespoon of olive oil. Once heated, add in the ground beef and salt. Brown the meat until cooked through. Drain excess liquid from the pot if needed.
  1 tablespoon olive oil, 2 pounds ground beef, 1 teaspoon kosher salt
  
• Add in the onion, bell pepper, and garlic, and cook for a few minutes until softened.
  ½ onion, 1 green bell pepper, 2 cloves garlic
• Add in the beef broth, ketchup, apple cider vinegar, tomato paste, brown sugar, Worcestershire sauce, and chili powder. Stir.
  ¾ cup low-sodium beef broth, ¾ cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons tomato paste, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder
• Place the lid on the pot. Press the Cancel button. Press the Pressure Cook or Manual button and cook for 5 minutes.
• Allow the pressure to release naturally for 10 minutes. Then release the remaining pressure by flipping the pressure release valve.
• Give the meat a stir and let it sit for 5-10 minutes to thicken up.
  
• Serve on hamburger buns, pickles, and red onion.
  6 hamburger buns, Pickle slices, Sliced red onion
  

Video

Notes

• You can use any neutral oil, such as vegetable, canola, or avocado oil, instead of the olive oil.
• Feel free to substitute some or all of the ground beef for ground turkey or chicken!
• If you’re not a fan of green peppers, you can leave them out or use a red, yellow, or orange bell pepper instead.
• You can use chicken or vegetable broth instead of beef broth.
• Instead of ketchup, you can use barbecue sauce.
• If you don’t have apple cider vinegar, white vinegar will also work.
• In a pinch, you can use soy sauce in place of the Worcestershire sauce.
• Feel free to drain the beef fat or leave it!
• If you’re short on time, you can skip browning the beef.
• To avoid the burn warning, make sure there is enough liquid in the Instant Pot, and scrape up any browned bits after cooking the beef.
• To thicken your sloppy joes, stir in a slurry made from 1 teaspoon of cornstarch mixed with 1-2 tablespoons of cold water. Set the Instant Pot to Sauté and let simmer for 1-2 minutes, whisking constantly, until thickened.

Storage: Store Instant Pot sloppy joes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1sandwich | Calories: 597kcal | Carbohydrates: 39g | Protein: 32g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 1229mg | Potassium: 786mg | Fiber: 2g | Sugar: 16g | Vitamin A: 436IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 5mg

How to Make Instant Pot Sloppy Joes Step by Step

Sauté the Beef: Press the Sauté button on the Instant Pot. Add in 1 tablespoon of olive oil. Once heated, add in 2 pounds of ground beef and 1 teaspoon of kosher salt. Brown the meat until cooked through. Drain excess liquid from the pot if needed. Add in ½ of a finely chopped onion, 1 finely chopped green bell pepper, and 2 minced cloves of garlic, and cook for a few minutes until softened. Add in ¾ cup of low-sodium beef broth, ¾ cup of ketchup, 2 tablespoons of apple cider vinegar, 2 tablespoons of tomato paste, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of chili powder. Stir.

Cook the Beef: Place the lid on the pot. Press the Cancel button. Press the Pressure Cook or Manual button and cook for 5 minutes. Allow the pressure to release naturally for 10 minutes. Then release the remaining pressure by flipping the pressure release valve. Give the meat a stir and let it sit for 5-10 minutes to thicken up.

Assemble the Sandwiches: Serve on hamburger buns with pickles and sliced red onion.

More Sloppy Joe Recipes to Try

• Crockpot Sloppy Joes
• Sloppy Joe Casserole
• Turkey Sloppy Joes
• Philly Cheesesteak Sloppy Joes
• Bacon Cheeseburger Sloppy Joes
• Classic Sloppy Joes from Scratch

The post Instant Pot Sloppy Joes appeared first on The Cookie Rookie®.

Why We Love This Instant Pot Turkey Breast Recipe

Cooking a turkey can be intimidating, so we love to make this simple, juicy, and delicious Instant Pot Turkey Breast. It has graced our table several times and it’s a family favorite.

• Quick. From start to finish, this recipe only takes 1 hour!
• Easy. You only need a few ingredients and a pressure cooker to make this turkey breast.
• Tasty. Fresh herbs like sage, rosemary, thyme, and parsley add so much flavor to this dish.

Gravy for Pressure Cooker Turkey Breast

Once you’ve finished cooking the turkey breast in the Instant Pot, you can make a turkey gravy to go with it. Strain the cooking liquid and vegetables over a large bowl. Set the Instant Pot to sauté and pour the turkey drippings back into the pot. Add the gravy packet and whisk until smooth. Bring to a low boil and cook, stirring until thickened, 5-10 minutes, then season to taste.

How to Store and Reheat

Store leftover Instant Pot turkey breast in airtight containers, and keep in the refrigerator up to 4 days. Reheat in a 325°F oven, or in the microwave in 30-second increments, until fully warmed through (to 165°F).

You can use leftover turkey to make turkey wild rice soup or turkey sliders.

How to Freeze

Freeze slices of pressure cooker turkey breast in resealable, freezer-safe bags, and store up to 3 months. Thaw in the fridge before reheating.

Serving Suggestions

This Instant Pot turkey breast will be the star of your holiday meal, along with Thanksgiving dinner rolls, and all of your favorite Thanksgiving side dishes. If you want to keep using the pressure cooker for your sides, make Instant Pot mashed potatoes, Instant pot sweet potato casserole, and Instant Pot green bean casserole.

More Turkey Breast Recipes We Love

• Bacon Wrapped Turkey Breast
• Juicy Smoked Turkey Breast
• Garlic Butter Roast Turkey Breast
• Crock Pot Turkey Breast
• Air Fryer Turkey Breast

Print

Instant Pot Turkey Breast Recipe

Cooking juicy turkey breast in an Instant Pot is so easy, it's sure to take the pressure off of your Thanksgiving dinner!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 751kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 1 7½-8 pound whole turkey breast I use Butterball, all white, thawed
• 6 tablespoons butter softened
• 2 tablespoons fresh sage minced
• 2 tablespoons fresh thyme minced
• 1 tablespoon fresh rosemary minced
• 2 tablespoons fresh flat-leaf parsley minced
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups low-sodium or unsalted chicken broth
• 1 large onion peeled and quartered
• 3 medium carrots washed and cut into 2-inch pieces
• 2 medium celery stalks cut into 2-inch pieces

Instructions

• Set the Instant Pot trivet in the bottom of the Instant Pot insert.
• Remove the turkey breast from the packaging and set the gravy packet aside.
  1 7½-8 pound whole turkey breast
• Pat the turkey breast dry with paper towels.
  
• In a small bowl, mix together butter, sage, thyme, rosemary, parsley, salt and pepper. Rub the butter mixture all over the outside of the turkey, under the skin, and inside the rib cavity.
  6 tablespoons butter, 2 tablespoons fresh sage, 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary, 2 tablespoons fresh flat-leaf parsley, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
  
• Place the turkey, large cavity side up. Pour the chicken broth inside and around the outside of the turkey. Scatter the chopped onion, carrots, and celery around the turkey. (*Note: the turkey can be stuffed with stuffing/dressing, but if not doing so, place some of the vegetables inside the cavity, too.)
  1 large onion, 3 medium carrots, 2 medium celery stalks, 2 cups low-sodium or unsalted chicken broth
  
• Set the Instant Pot lid in place and seal/lock the lid. Close the vent.
• Cook on manual HIGH for 1 hour. Allow pressure to release naturally and wait for the pressure pin to drop before opening. This will take approximately 10 minutes.
• Once the pressure pin has dropped, it is safe to open the Instant Pot.
• Remove the turkey by lifting the Instant Pot trivet, set the turkey in a large bowl, and allow it to cool enough to handle. Reserve the turkey juices/drippings for making gravy. When turkey has cooled enough, set the turkey on a cutting board, remove the meat from the bones and slice. Transfer sliced turkey to a serving platter. Serve immediately.
  
• Enjoy!

Turkey Gravy

• (If using the cooking liquid/turkey drippings to make gravy): Strain the cooking liquid and vegetables over a large bowl to reserve the liquid. Set the Instant Pot to sauté and pour the turkey gravy back into the pot. Add the gravy packet and whisk until smooth. Bring to a low boil and cook, stirring until thickened, 5-10 minutes. Season to taste.
• If not using the turkey drippings/liquid for gravy, strain it over a large bowl to reserve the liquid. Season to taste. It is essentially turkey broth, so freeze it to use in other recipes.

Video

Notes

• If fresh herbs are unavailable, use dried herbs: 1 teaspoon each of sage & thyme, 1 teaspoon rosemary and 2 teaspoons parsley

Storage: Store leftover turkey breast in the refrigerator up to 4 days, or in the freezer up to 3 months.

Nutrition

Calories: 751kcal | Carbohydrates: 7g | Protein: 132g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 356mg | Sodium: 1984mg | Potassium: 1719mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5900IU | Vitamin C: 9.3mg | Calcium: 133mg | Iron: 4.3mg

How to Make Instant Pot Turkey Breast Step by Step

Prep the Turkey: Set the Instant Pot trivet in the bottom of the Instant Pot insert. Remove your 7½-8 pound whole turkey breast from the packaging and set the gravy packet aside. Pat the breast dry with paper towels.

Season the Turkey: In a small bowl, mix together 6 tablespoons of butter, 2 tablespoons of fresh sage, 2 tablespoons of fresh thyme, 1 tablespoon of fresh rosemary, 2 tablespoons of fresh flat-leaf parsley, 1½ teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Rub the butter mixture all over the outside of the turkey, under the skin, and inside the rib cavity.

Cook the Turkey: Place the turkey, large cavity side up. Pour 2 cups of low-sodium or unsalted chicken broth inside and around the outside of the turkey. Scatter 1 large chopped onion, 3 medium chopped carrots, and 2 medium stalks of chopped celery around the turkey. The turkey can be stuffed with stuffing/dressing, but if not doing so, place some of the vegetables inside the cavity, too. Set the Instant Pot lid in place and seal/lock the lid. Close the vent. Cook on manual HIGH for 1 hour. Allow pressure to release naturally and wait for the pressure pin to drop before opening. This will take approximately 10 minutes. Once the pressure pin has dropped, it is safe to open the Instant Pot.

Rest and Slice: Remove the turkey by lifting the Instant Pot trivet, set the turkey in a large bowl, and allow it to cool enough to handle. Reserve the turkey juices/drippings for making gravy if desired. When the turkey has cooled enough, set the turkey on a cutting board, remove the meat from the bones, and slice. Transfer sliced turkey to a serving platter. Serve immediately.

The post Instant Pot Turkey Breast appeared first on The Cookie Rookie®.

What’s in this Instant Pot Pulled Pork Recipe?

Making shredded pork in an Instant Pot only requires a few ingredients and a few minutes of prep. And cook time is relatively short compared to other cooking methods (like smoked pulled pork) for this BBQ favorite.

• Pork Shoulder: Pork shoulder is best for pulled pork because it has a high fat content, so it turns out really juicy and tender, and it’s easy to shred. I used a 5-pound boneless shoulder for this recipe.
• Brown Sugar: Brown sugar adds a rich sweet flavor to the dry rub that complements pork and balances out the savory herbs and spices.
• Chicken Stock: Chicken stock prevents the pork from burning on the bottom. Instead of chicken stock, use water or beer.
• Herbs + Spices: Use a mix of garlic powder, onion powder, dried thyme, and salt & pepper.
• BBQ Sauce: Use your favorite barbecue sauce–sweet, smoky, or tangy. You can also try this homemade BBQ sauce, or my homemade Carolina Gold Sauce if you’d like.

Pro Tip: If you want to make pulled pork sliders, serve them on these homemade dinner rolls, Hawaiian Rolls, or any bread that you love.

Variations on Pressure Cooker Pulled Pork

For spicy pulled pork, add 1 teaspoon of cayenne pepper to the spice rub. You can also choose a spicier BBQ sauce, or mix in some hot sauce.

How to Store and Reheat

Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days.

To reheat, place pork in the oven at 250°F until fully heated through. You can also warm it up in a slow cooker for about 2-3 hours.

How to Freeze Instant Pot Pulled Pork

After cooking in the pressure cooker, let the shredded pork cool to room temperature. Place it into freezer-safe resealable bags, and remove as much air as possible while sealing it. Lay the bags flat in the freezer until frozen, then you can rearrange them as needed.

Freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.

What to Serve with BBQ Pulled Pork

Whether you serve this Instant Pot pulled pork as sliders, or plated up to eat with a fork, you’ll want to load up on some classic BBQ side dishes. Make corn on the cob, Instant Pot mac and cheese, German potato salad, pickled beets, and cornbread. Other classic side dishes which pair well with pulled pork include coleslaw, roasted vegetables, and homemade baked beans.

You can also use this pork to make pulled pork grilled cheese or pulled pork nachos!

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Instant Pot Pulled Pork Recipe

Instant Pot Pulled Pork is a quick and easy option for making everyone's favorite game day or easy weeknight meal.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Pressurizing Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 416kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 5 pounds boneless pork shoulder
• 2 tablespoons brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon ground black pepper
• 1 cup chicken stock
• ½ cup barbecue sauce store-bought or homemade

Instructions

• Pat the pork shoulder dry with a paper towel.
  5 pounds boneless pork shoulder
  
• In a small bowl, combine the brown sugar, salt, garlic powder, onion powder, thyme, and pepper together.
  2 tablespoons brown sugar, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
• Rub the spice mixture over the pork, making sure to evenly coat it on all sides.
• Pour the chicken stock and place the pork into the Instant Pot. Attach the lid and ensure the valve is in the “sealing” position.
  1 cup chicken stock
  
• Set the Instant Pot to Pressure Cook – Manual for 45 minutes.
• Once the Instant Pot finishes cooking, allow the pressure to release naturally for 10 minutes.
• Switch the valve to the “venting” position to release any additional pressure.
• Remove the pork from the Instant Pot and use 2 forks to shred the pork.
• Pour the barbecue sauce into the Instant Pot and whisk it with the chicken stock.
  ½ cup barbecue sauce
• Add the shredded pork back into the pot. Toss to combine, serve, and enjoy.

Video

Notes

• Use pork shoulder for the best pulled pork. It has the perfect ratio of fat to meat, making it perfectly tender and flavorful.
• Pat the pork dry before seasoning it. This helps it cook more evenly and helps it to get nice and juicy.
• Once made, you can keep the BBQ pulled pork on the warm setting in the Instant Pot for up to 2 hours before serving.

Storage: Store leftover pork in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 416kcal | Carbohydrates: 12g | Protein: 65g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 171mg | Sodium: 963mg | Potassium: 1158mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 3mg

More Pulled Pork Recipes to Try:

• Smoked Pulled Pork
• Slow Cooker BBQ Pork
• Crockpot Pulled Pork
• Instant Pot Carnitas
• Crockpot Kalua Pork
• Sangria Pork Carnitas

The post Instant Pot Pulled Pork appeared first on The Cookie Rookie®.

What’s in this Instant Pot Chicken Breast Recipe?

With this easy instant pot recipe, you’ll have juicy chicken breasts on the table in under 30 minutes!

• Chicken Breasts: I used boneless, skinless chicken breasts. If using bone-in, you may need to cook them for longer.
• Spices: Italian seasoning, kosher salt, garlic powder, onion powder, paprika, and black pepper season the chicken breasts to make them flavorful and delicious.
• Olive Oil: Helps the chicken to sear without burning.
• Chicken Broth: Adds moisture and flavor.

Pro Tip: Use some cornstarch to thicken the drippings and broth into a rich gravy to serve with this chicken!

Variations on Instant Pot Chicken Breasts

It’s so easy to change up the flavor profile of these pressure cooker chicken breasts to suit any style of cooking. Simply swap out the spices for your favorite spice blends, like taco seasoning, chili seasoning, chicken seasoning, herbs de Provence, blackened seasoning, or Creole seasoning. Or use this simple chicken marinade to infuse flavor before you even start cooking!

How to Store and Reheat

Store leftover pressure cooker chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

This has become a favorite for weekly meal prep, because it’s quick, easy, and healthy.

How to Freeze

Let chicken breasts cool after removing from the Instant Pot, then freeze in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

A simple chicken breast can be served for any meal, with any side dishes you love. For regular weeknight dinners, add anything from roasted mushrooms and creamy mashed potatoes to creamed green beans, Air Fryer baked potatoes, or broccoli cheese casserole.

Or go super healthy (and tasty), and serve these with Instant pot rice and roasted Brussels sprouts or sautéed vegetables.

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Instant Pot Chicken Breast Recipe

Learn how to cook chicken breast in an Instant Pot for a super easy way to make juicy chicken for lunch, dinner, or meal prep.

Course Dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Pressurizing/Pressure Release Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 chicken breasts

Calories 311kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 teaspoon Italian seasoning store-bought or homemade
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground paprika
• ¼ teaspoon ground black pepper or to taste
• 1 tablespoon olive oil more as needed
• 1 cup low-sodium chicken broth
• Chopped fresh parsley optional, for garnish

For the Optional Gravy

• 1 tablespoon cornstarch mixed with 1 tablespoon water

Instructions

• Pat the chicken dry.
  4 boneless, skinless chicken breasts
• In a small bowl, stir the Italian seasoning, salt, garlic powder, onion powder, paprika, and pepper together.
  1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground paprika, ¼ teaspoon ground black pepper
  
• Sprinkle the seasonings all over the chicken to coat it well.
• Set the Instant Pot to Saute. Once hot, add in the oil. In batches, sear the chicken on both sides until golden brown, about 2-3 minutes per side.
  1 tablespoon olive oil
  
• Remove the chicken from the Instant Pot, add in the broth, and scrape up any browned bits from the bottom. Set in the trivet, and place the chicken back in the pot onto the trivet.
  1 cup low-sodium chicken broth
  
• Close the lid and set the Instant Pot to pressure cook on high pressure for 5 minutes.
• Once the timer goes off, let it naturally release pressure for 10 minutes. Manually release any remaining pressure.
• To make a gravy with the broth, remove the chicken and set aside. Remove the trivet. Whisk in the cornstarch and water slurry. Turn the instant pot to saute and bring the mixture to a simmer. Once thickened, serve over the chicken. Garnish with herbs if desired.
  1 tablespoon cornstarch, Chopped fresh parsley

Video

Notes

• You’ll need to cook the chicken for a bit longer if using bone-in breasts.
• Feel free to change up the seasonings to your liking.
• Be sure to deglaze the pot and scrape up any browned bits to avoid a burn notice.

Storage: Store instant pot chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1chicken breast | Calories: 311kcal | Carbohydrates: 4g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 863mg | Potassium: 911mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

More Easy Chicken Breast Recipes We Love

• Grilled Marinated Chicken Breast
• Crockpot Chicken Breast
• Air Fryer Chicken Breast
• Poached Chicken Breast
• Seasoned Chicken Breast
• Pan-Seared Chicken Breast

The post Instant Pot Chicken Breast appeared first on The Cookie Rookie®.

What’s in Instant Pot Mongolian Beef and Broccoli

This Instant Pot Mongolian Beef recipe is the quickest and easiest way to make a takeout favorite.

• Beef: Mongolian beef is most commonly made with flank steak, although you could use sirloin or New York strip if you prefer.
• Cornstarch: Helps absorb extra moisture on the surface of the steak so it gets a crisp edge. It also helps thicken the sauce.
• Soy Sauce: Adds a salty umami flavor to the beef. I’m using low-sodium soy sauce.
• Water: Helps thin the sauce and steam the broccoli.
• Brown Sugar: Adds a hint of sweetness to the sauce.
• Garlic and Ginger: Classic flavorings in Asian-inspired sauces – I highly recommend fresh garlic and ginger, but you could use 1 teaspoon of granulated garlic and ½ teaspoon of dried ginger in a pinch.
• Red Pepper Flakes: Add just a bit of heat – feel free to use as much or as little as you like. You can also substitute sriracha if you prefer.
• Olive Oil: Helps sear the beef to create a crisp crust.
• Broccoli: Delicious with Mongolian beef, but you could use pretty much any vegetable you like – carrots, snap peas, bok choy, etc.

PRO TIP: To make it easier to slice the beef thinly, place it in the freezer for about 20 minutes first.

Variations to Try

• While flank steak is traditional, you can also make this dish with sirloin, New York strip steak, or even chicken!
• To make this dish gluten free, swap the soy sauce for tamari or coconut aminos.
• If you don’t have fresh ginger and garlic, you can use ½ teaspoon of dried ginger and 1 teaspoon of granulated garlic instead.
• The red pepper flakes are optional to add a bit of spice. You could also use a few squirts or sriracha instead!
• Feel free to switch up the vegetables with carrots, snap peas, bok choy, or any other vegetable you like!

How to Store/Reheat

Store leftover instant pot Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over medium-low heat.

How to Freeze

Freeze instant pot Mongolian beef whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve your beef and broccoli white or brown rice or noodles. For a full fake-out take-out dinner, make some more easy recipes like egg rolls, crab rangoons and egg drop soup.

More Instant Pot Dinner Recipes We Love

• Instant Pot Shredded Chicken
• Instant Pot Pot Roast
• Instant Pot Chicken Tacos
• Instant Pot Stuffed Peppers
• Instant Pot Goulash
• Instant Pot Pineapple Brown Sugar Ham

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Instant Pot Mongolian Beef Recipe

Mongolian Beef just got much quicker and simpler thanks to your Instant Pot!

Course Dinner

Cuisine asian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 329kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 1 pound flank steak sliced very thin (¼-inch)
• 3 tablespoons cornstarch
• ½ cup low-sodium soy sauce (see note)
• ½ cup water
• ¼ cup brown sugar
• 2 cloves garlic minced
• 1 teaspoon grated ginger
• ½ teaspoon red pepper flakes
• 2 tablespoons olive oil
• 2 cups broccoli florets
• Green onion and sesame seeds optional, for garnish

Instructions

• Add the beef and cornstarch to a medium bowl (or a plastic bag) and toss to combine. Allow the beef to sit at room temperature for at least 15 minutes– this will bring the beef to room temperature and help tenderize the meat.
  1 pound flank steak, 3 tablespoons cornstarch
  
• In a small bowl, whisk the soy sauce, water, light brown sugar, garlic, ginger, and red pepper flakes together. Set aside.
  ½ cup low-sodium soy sauce, ½ cup water, ¼ cup brown sugar, 2 cloves garlic, 1 teaspoon grated ginger, ½ teaspoon red pepper flakes
  
• Heat the Instant Pot using the Saute function and add the olive oil. When the oil is hot, add the beef (feel free to cook the beef in batches– you don’t want to overcrowd the pot). Sear the beef for 2 minutes and then flip it and sear for an additional 2 minutes.
  2 tablespoons olive oil
  
• Add the sauce to the pan and stir to combine the sauce and beef.
  
• Place the broccoli on top of the beef but do not mix it into the sauce!
  2 cups broccoli florets
  
• Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual for 1 minute.
  
• Garnish with green onion and sesame seeds. Serve immediately.
  Green onion and sesame seeds

Video

Notes

• Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.
• While flank steak is traditional, you can also make this dish with sirloin, New York strip steak, or even chicken!
• If you don’t have fresh ginger and garlic, you can use ½ teaspoon of dried ginger and 1 teaspoon of granulated garlic instead.
• The red pepper flakes are optional to add a bit of spice. You could also use a few squirts or sriracha instead!
• Feel free to switch up the vegetables with carrots, snap peas, bok choy, or any other vegetable you like!
• To make it easier to slice the beef thinly, place it in the freezer for about 20 minutes.
• Always slice the beef against the grain.
• Let the beef sit in the cornstarch mixture for about 15 minutes to tenderize the meat before searing. Do not use flour instead of cornstarch!
• When searing the beef, don’t overcrowd the instant pot. Overcrowding will cause the beef to steam instead of sear. You may need to sear in batches.
• Serve over white or brown rice or noodles!

Storage: Store instant pot Mongolian beef in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 329kcal | Carbohydrates: 24g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 1233mg | Potassium: 674mg | Fiber: 2g | Sugar: 14g | Vitamin A: 358IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 3mg

The post Instant Pot Mongolian Beef appeared first on The Cookie Rookie®.

What’s in this Instant Pot Chicken Thighs Recipe?

Juicy chicken thighs cooked in a sweet and savory blend of garlic, maple syrup, and barbecue sauce is the perfect weeknight meal. All you need is a pressure cooker!

• Chicken Thighs: I prefer to use bone-in, skin-on chicken thighs for this recipe as they are less likely to overcook. If you use boneless, you’ll need to cook them for less time.
• Salt + Pepper: Enhance the natural flavor of the chicken.
• Garlic: Adds an earthy flavor to the dish.
• Maple Syrup: Adds a touch of sweetness.
• Barbecue Sauce: Adds a tangy, smoky flavor to the chicken and helps keep it moist.
• Olive Oil: Helps the chicken sear without burning.
• Water: Helps bring up any browned bits to prevent a burn notice during cooking.
• Cornstarch: Thickens the sauce.

Pro Tip: Honey can be substituted for the maple syrup if desired.

Variations on Pressure Cooker Chicken Thighs

You can follow this simple recipe for Instant Pot chicken thighs and use any seasonings or sauces you like. So feel free to skip the sauce I use if you prefer.

Season your chicken with just about any spices, such as chicken seasoning, Italian seasoning, herbs de Provence, or Creole seasoning. Or swap out the barbecue sauce for teriyaki sauce, Korean BBQ sauce, Italian dressing, sweet and sour sauce, or Buffalo sauce.

How to Store and Reheat

Store leftover Instant Pot chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments or in a 350°F oven for 15-20 minutes, until warmed through.

How to Freeze

Freeze chicken thighs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Keep the pressure cooker out and serve these tasty chicken thighs with Instant Pot basmati rice, Instant Pot mashed potatoes, Instant Pot twice baked potatoes, or Instant Pot mac and cheese. Add some Instant Pot BBQ baked beans and creamy coleslaw for a complete barbecue-inspired meal.

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Instant Pot Chicken Thighs Recipe

Easy, quick, and delicious, making these chicken thighs in the Instant Pot will be the best meal you cook all week!

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 376kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper to taste
• 4 cloves garlic minced
• ⅓ cup pure maple syrup
• 2 tablespoons barbecue sauce
• 1½ tablespoons olive oil
• ¼ cup water
• ½ tablespoon cornstarch + 1 tablespoon water, to thicken the sauce

Instructions

• Pat the chicken thighs dry and season both sides with salt and pepper.
  2 pounds bone-in, skin-on chicken thighs, Kosher salt and freshly ground black pepper
• In a medium bowl, whisk the garlic, maple syrup, and barbecue sauce together.
  4 cloves garlic, ⅓ cup pure maple syrup, 2 tablespoons barbecue sauce
  
• Turn the Instant Pot to sauté.
• Add the olive oil and once warm, add the chicken thighs, skin side down. Cook until the skin is golden, about 4 minutes. Turn the chicken and cook until the second side is golden brown. Remove and set aside.
  1½ tablespoons olive oil
  
• Add in the water and scrape up any browned bits from the bottom of the pan.
  ¼ cup water
• Cancel the saute setting and pour in the sauce. Stir to combine.
  
• Add the chicken back into the pot, stir to coat, and place all the thighs skin side up.
  
• Cover the Instant Pot and pressure cook for 5 minutes on high pressure. Let the pot naturally release pressure for 10 minutes. Then release any remaining pressure manually.
• Remove the chicken from the pot.
  
• To thicken the sauce, turn the Instant Pot back to saute. Add in the cornstarch slurry and stir. Bring the mixture to a simmer and turn off the Instant Pot. Serve the sauce over the thighs.
  ½ tablespoon cornstarch
  

Video

Notes

• Honey can be substituted for the maple syrup if desired.
• Letting the Instant Pot get nice and hot before adding the chicken thighs will help prevent sticking.

Storage: Store instant pot chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 0.33pound | Calories: 376kcal | Carbohydrates: 16g | Protein: 21g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 549mg | Potassium: 325mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

More Chicken Thigh Recipes We Love

• Baked Chicken Thighs
• Grilled Chicken Thighs
• Breaded Chicken Thighs
• Air Fryer Chicken Thighs

The post Instant Pot Chicken Thighs appeared first on The Cookie Rookie®.

What’s in this Snow Crab Legs recipe?

Whether you have a stock pot, an Instant Pot, or an Air Fryer, you can make perfect crab legs with just a few simple ingredients!

• Snow Crab Legs: These have sweet and delicate crab meat, and are known for their exceptionally long legs and tender flesh. They’re the most affordable type at most grocery stores, and are typically sold in clusters (so multiple legs in one!).
• Lemon: Has an acidic and citrusy flavor that complements the sweetness of the crab meat.
• Unsalted Butter: Has a rich and creamy flavor that enhances the natural sweetness of the crab meat.
• Seafood Seasoning: A blend of various herbs and spices, like paprika, garlic powder, onion powder, black pepper, and sometimes cayenne pepper, that enhance the flavor of the crab.

Fun Fact: Crab legs can only be sold live or cooked. When you buy crab legs at the store, they are cooked, frozen, and thawed. So we’re really just reheating them!

Variations on Crab Legs

Learning how to cook crab legs is so easy and straightforward, you’ll be able to make some simple variations as you please. Use this recipe to cook Snow Crab, King Crab, or Dungeness Crab Legs. You can change up the flavor by using a different seasonings, like Creole seasoning or blackened seasoning, or by adding some minced garlic and herbs to the butter.

How to Store and Reheat

Store leftover crab legs in an airtight container in the refrigerator for up to 3 days.

To reheat, steam or microwave them until heated through. Be careful not to overcook them, as they can become tough and rubbery.

How to Freeze

Freeze crab legs in an airtight container or wrapped tightly in plastic wrap for up to 3 months. Let thaw overnight in the refrigerator before reheating.

How to Serve Crab Legs

Serve these snow crab legs simply with melted butter and lemon wedges. After cracking the shells and pulling out the meat, you can squeeze lemon juice on top, then dip the meat into butter, and eat. It’s a true delicacy! They also taste great with garlic aioli, or try tartar sauce, cocktail sauce, or bang bang sauce.

Make it a full meal by pairing them with corn on the cob, coleslaw, roasted potatoes, sautéed vegetables, crusty bread, Hawaiian rolls, or a fresh salad.

If you like this recipe, you’ll love this lobster tail recipe too!

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How to Cook Crab Legs (3 Ways)

Crab legs are surprisingly easy to cook and can be made (fresh or frozen) in just a few minutes. This tutorial will show you how to make crab legs using three different cooking methods and achieve delicate, flavorful crab meat!

Course Dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 259kcal

Author Becky Hardin

Equipment

• Stock Pot OR
• Instant Pot (click for my favorite) OR
• Air Fryer (click for my favorite)

Ingredients

• 2 clusters Snow Crab legs (about 8 legs) – thawed if frozen
• 1 lemon halved
• 2 tablespoons unsalted butter melted (¼ stick)
• 1 tablespoon seafood seasoning such as Old Bay

For Serving

• Melted butter
• Lemon wedges
• Seafood seasoning

Instructions

On the Stovetop

• Fill a large stock pot with 2 inches of water and place it over medium-high heat. Bring the water to a boil.
• When the water is boiling, reduce the heat to medium and add the lemon halves, butter, and seafood seasoning. Stir to combine.
  1 lemon, 2 tablespoons unsalted butter, 1 tablespoon seafood seasoning
• Add the snow crab clusters and place a tight fitting lid on top of the pot. Cook the crab legs for 8 minutes, or until they are bright red in color and seaming hot. Serve immediately.
  2 clusters Snow Crab legs
  

In the Instant Pot

• Add 1 cup of water to the bottom of your instant pot along with the melted butter and seafood seasoning. Mix to combine.
  2 tablespoons unsalted butter, 1 tablespoon seafood seasoning
• Place the trivet insert into the Instant Pot and then place the crab legs and lemon halves on top of the trivet.
  2 clusters Snow Crab legs, 1 lemon
• Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook- Manual for 3 minutes.
• When the time is up, release the pressure manually by switching the valve to the “venting” position. Serve immediately.
  

In the Air Fryer

• Juice the lemon into a small bowl and then add the melted butter and seafood seasoning. Stir to combine.
  1 lemon, 2 tablespoons unsalted butter, 1 tablespoon seafood seasoning
• Brush the crab legs with the butter mixture and then place them in the air fryer.
  2 clusters Snow Crab legs
• Cook at 350°F for 7 minutes, or until they are bright red and very hot. Serve immediately.
  

Notes

Storage: Store crab legs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 259kcal | Carbohydrates: 4g | Protein: 32g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 1441mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 28mg | Calcium: 110mg | Iron: 2mg

More Crab Recipes We Love

• Crab Rangoon
• Crab Dip
• Crab Cakes
• Seafood Lasagna

The post How to Cook Crab Legs (3 Ways) appeared first on The Cookie Rookie®.