Sous Vide Egg Bites Instant Pot Recipe and Video | Ashlee Marie

bacon and cheese instant pot egg bites

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These easy Egg Bites are an instant pot copycat version of my favorite Bacon Gruyere Starbucks sous vide egg bites.  Quick, easy and totally delicious.

How I created this Bacon Gruyere Egg Bites recipe

I don’t drink coffee so I’m not much of a starbucks shopper.  But a friend told me I had to try their sous vide bites… and oh my gosh – melt in your mouth perfection! Now I love sous vide and I like to use mine a lot but most of the sous vide egg bite recipes use small glass mason jars and that’s a lot of dishes…

That’s when I started hearing about “cheaters” sous vide egg bites in the instant pot – you can use easy to find molds, don’t have to worry about water getting in and ruining the bites and it only takes 7 mins (of steam time, obviously you still have pressure up and down time) vs the hour they take in the sous vide bath.

So I figured I’d give it a try.  I didn’t love the results the first time – I used a blender and did “pressure cook” and the texture was just off.  The next time I used a food processor and just barely pulsed everything together and then used the “steam” function on my instant pot and it was SO much better!!!

The best part is you can change up the bacon for ham, the Gruyere for any other cheese and add any other spices to really have fun with these egg bites. I make 18 at a time and enjoy them for a quick, easy and filling breakfast all week!

Just take me to the Egg Bites Instant Pot Recipe already!

If you’d rather skip my tips and tricks for making these egg bites in the instant pot, along with links to other instant pot recipes and get straight to these delicious bacon Gruyere egg bites – simply scroll to the bottom of the page where you can find the printable recipe card.

easy instant pot egg bites

Tips to Make the Perfect Sous Vide Egg Bites in the Instant Pot

– I like to cut my bacon into strips before I fry it – I feel I get a faster, even, fry compared to frying whole slices of bacon – and I get nice even cuts that way vs the crumbs I get when I cut the bacon after cooking.

– The first time I made these I used my blender and while the bites were okay I wasn’t in love with the texture and there were no little pockets of cheese.  The next time I used the food processor and just pulsed the batter together and the results were much better

– Also when I used the blender the eggs were over beaten and the bites rose too much and were miss shaped, so don’t over beat the eggs – if you do let them settle before cooking

– Don’t use the “pressure cooker” setting, make sure you use the “steam” setting.  I used “pressure cooker” the first time and the egg bite texture was not as velvety as a sous vide bite would be, but the steam setting is much much closer to the perfection of sous vide!

instant pot bacon and cheees egg bites

To make these Sous Vide Egg Bites you’ll need

Copycat Starbucks Sous Vide Egg Bites Recipe

If you love these Bacon Gruyere Egg Bites as much as I do I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

instant pot egg bites

If you love Instant Pot Recipes you’ll love these other Delicious Instant Pot meals as well!

Instant Pot Coconut Curry | Instant Pot White Chicken Chili | Instant Pot Chicken Sausage Jamabalya with Shrimp

If you love Egg Heavy Recipes you’ll love these other Egg Based Dishes too!

German Pancakes (aka Dutch Babies or Hootenannies) | Bacon Spinach Artichoke Quiche | Bacon Carbonara

steamed instant pot egg bites

To watch me make these Sous Vide Egg Bites in the Instant Pot play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

instant pot bacon and cheese egg bite recipe

Bacon Gruyere egg bites instant pot

These easy Egg Bites are an instant pot copycat version of my favorite Bacon Gruyere Starbucks sous vide egg bites.  Quick, easy and totally delicious.

Course: Breakfast

Cuisine: American

Keyword: bacon gruyere egg bites, egg bites instant pot, instant pot recipes, sous vide egg bites, starbucks sous vide egg bites

Servings: 18 bites

Calories: 147 kcal

Author: Ashlee Marie

Ingredients

  • 9 slices bacon
  • 10 eggs
  • 1 C cottage cheese
  • ½ C half n half/whipping cream
  • 1 ½ C gruyere cheese
  • 1 tsp salt
  • ¼ tsp pepper

Instructions

  1. Chop bacon and fry until crispy (keep the grease)

  2. Divide into the silicone egg bite molds (I use two 9 capacity molds)

  3. Pour the Bacon grease into your Food processor or blender (I prefer the food processor)

  4. Add the rest of the ingredients and pulse until combined (you want chunks of cheese so don’t over process)

  5. Divide the batter into the egg bites mold

  6. Add 1 cup of water to the instant pot (I use an 8 quart)

  7. Place foil then the lid over the top of the Silicone egg bites and stack on top of the instant pot rack

  8. Lower into the instant pot and close

  9. Steam for 7 mins

  10. Natural release for 10 mins then quick release

  11. Place a plat on top of the mold and flip over, they should release easily!

  12. Enjoy right away or refrigerate and enjoy later.

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Easy And Delicious Instant Pot Spaghetti Sauce

Easy And Delicious Instant Pot Spaghetti Sauce

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Easy And Delicious Instant Pot Spaghetti Sauce

Easy And Delicious Instant Pot Spaghetti Sauce.  This Spaghetti sauce is really delicious, and the Instant Pot cuts the time to minutes, instead of hours and hours to simmer and stir this sauce, as it cooks forever to infuse the flavors. The Instant Pot does the work, and it turns out beautifully. This is so easy, and so much better than sauce from a jar. You’re going to love this recipe.

I love making this spaghetti sauce in batches.  I often double the recipe and make enough for the coming week.  This also makes a great marinara for everything from cheese stick dipping sauce to ravioli.  Making this sauce also means I am on my way to a great lasagna for my family!  I have even replaced one of the cans of stewed tomatoes with another can of tomato paste to make an amazing pizza sauce!  If you want, you can even can it and keep it in the pantry for a few months.  Just use a heat sealing lid and place it on the jar when it is still warm from cooking.  There are so many possibilities with this great sauce.   Be sure to make it your own and let me know how you use it in your favorite recipes.  

Easy And Delicious Instant Pot Spaghetti Sauce

Here’s what you’ll need to get started:

  • 1 large sweet onion – chopped
  • 3 cloves of garlic – pressed and minced
  • 1 Tablespoon of Olive Oil
  • 1 Tablespoon of butter
  • 2 cans (about 28 ounce cans) of tomato sauce
  • 2 cans of stewed tomatoes – 14 – 15 ounce cans
  • 1 can of tomato paste (the small can, 5 – 6 ounces)
  • 1/2 cup of good red wine – OPTIONAL
  • 2 Tablespoons Italian seasoning
  • Dried sweet basil (1 Tablespoon)
  • Ground oregano (1 Tablespoon)
  • Coarse ground garlic salt with parsley (1 Tablespoon)
  • 1 Tablespoon seasoned salt
  • 1 Tablespoon seasoned pepper
  • 1/3 cup of brown sugar

Easy And Delicious Instant Pot Spaghetti Sauce

Get to cooking:

  • Turn the Instant Pot to the Saute setting, and add the olive oil and butter. When the butter melts, add the chopped onion, and cook until it caramelizes, or is golden brown (about 5 minutes). Add the minced garlic, and cook 1 – 2 minutes. Turn off the Instant Pot.
  • Add the tomato sauce, the stewed tomatoes, the tomato paste, and 1 1/2 cups of bottled water. Add all spices, and stir well, making sure to scrape the bottom of the stainless steel liner to the Instant Pot, to loosen any onion or garlic. Stir until all ingredients are well blended.
  • Place the lid on the Instant Pot, until it beeps and locks, and MAKE SURE the pressure valve is set to ‘SEALING’, AND NOT VENTING. Press the manual button and set the timer to ’30’ minutes. Allow the Instant Pot to build and release pressure automatically, do not manually release pressure. This is what will infuse the flavors into the sauce.
  • Once the Instant pot has released the pressure, and beeps, check to make sure the pressure button is down, and carefully with a pot holder, turn the pressure valve gently to VENTING, making sure all the pressure has been released. Remove the lid from the Instant Pot, and stir the sauce.
  • It will have thickened during cooking, and may be a little thicker in the bottom of the pot. Stir to blend.
  • Allow sauce to cool, and pour into a covered container, or into glass jars. If you’re using jars, you’ll need more than 1 or 2, depending on how large the jars are. If they’re 16 ounce jars, you may need 4 or more. Refrigerate the sauce up to 7 days. You can freeze the sauce for later use, up to 4 months.
  • NOTE: This makes a great hostess gift, or house warming gift.

Easy And Delicious Instant Pot Spaghetti Sauce

Easy And Delicious Instant Pot Spaghetti Sauce

Easy And Delicious Instant Pot Spaghetti Sauce

Ingredients

  • 1
    Large
    Sweet onion
    chopped
  • 3
    cloves
    Garlic
    pressed and minced
  • 1
    Tbsp
    Olive Oil
  • 1
    Tbsp
    Butter
  • 2
    cans
    Tomato sauce
    about 28 oz each
  • 2
    cans
    Stewed tomatoes
    14-15 oz cans
  • 1
    can
    Tomato paste
    small, 5-6 oz can
  • 1/2
    cup
    Red wine
    optional
  • 2
    Tbsp
    Italian seasoning
  • 1
    Tbsp
    Dried sweet basil
  • 1
    Tbsp
    Ground oregano
  • 1
    Tbsp
    Coarse ground garlic salt
  • 1
    Tbsp
    Seasoned salt
  • 1
    Tbsp
    Seasoned pepper
  • 1/3
    cup
    brown sugar

Instructions

  1. Turn the Instant Pot to the Saute setting, and add the olive oil and butter.

  2. When the butter melts, add the chopped onion, and cook until it caramelizes, or is golden brown (about 5 minutes).

  3. Add the minced garlic, and cook 1 – 2 minutes. Turn off the Instant Pot.

  4. Add the tomato sauce, the stewed tomatoes, the tomato paste, and 1 1/2 cups of bottled water. Add all spices, and stir well, making sure to scrape the bottom of the stainless steel liner to the Instant Pot, to loosen any onion or garlic. Stir until all ingredients are well blended.

  5. Place the lid on the Instant Pot, until it beeps and locks, and MAKE SURE the pressure valve is set to ‘SEALING’, AND NOT VENTING. Press the manual button and set the timer to ’30’ minutes.

  6. Allow the Instant Pot to build and release pressure automatically, do not manually release pressure. This is what will infuse the flavors into the sauce.

  7. Once the Instant pot has released the pressure, and beeps, check to make sure the pressure button is down, and carefully with a pot holder, turn the pressure valve gently to VENTING, making sure all the pressure has been released.

  8. Remove the lid from the Instant Pot, and stir the sauce. It will have thickened during cooking, and may be a little thicker in the bottom of the pot. Stir to blend.

  9. Allow sauce to cool, and pour into a covered container, or into glass jars. If you’re using jars, you’ll need more than 1 or 2, depending on how large the jars are. If they’re 16 ounce jars, you may need 4 or more.

  10. Refrigerate the sauce up to 7 days. You can freeze the sauce for later use, up to 4 months. NOTE: This makes a great hostess gift, or house warming gift.

Easy Instant Pot Potato Soup Ready In 10 Minutes

Instant Pot Summer Berry Bread Pudding

Instant Pot Raspberry Cheesecake

 

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Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes

Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes

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Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes

Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes.  Do you love egg rolls like my family does?  Well, these Instant Pot Egg Roll Bowls might be just what you’ve been looking for!

Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes

Not only are these Instant Pot Egg Roll Bowls delicious and ready in under 20 minutes; they are also very low in carbs.  My kiddos finish the entire pot and ask for more every time I make them.  I am always looking for ways to recreate my family’s favorite restaurant foods in a way that is practical for our family and our busy schedule.  For the last couple of years, this has involved my Instant Pot a LOT!  I have made traditional egg rolls many times and love them.  Frying is such a mess, though.  It is messy and time consuming, so I set out to find an easier alternative for our family and have fallen in love.  

Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes

It was so easy to make these egg roll bowls, I’m almost embarrassed to create a “recipe” and not just a how-to.  Ground pork works great for this recipe, breakfast sausage is also a delicious alternative.  Really, you can use any ground meat or meat substitute that you love.  I find ground pork and ground chicken are the best consistency for this recipe.  You can add whatever veggies you love.  Pineapple might even be a tasty addition to this recipe.  But, don’t take my word for it, get going on your own and let me know how you get creative with this recipe.  

Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes

Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes

Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes

Ingredients

  • 1
    lb
    Ground Pork
  • 2
    tsp
    Minced Garlic
  • 2
    16 oz
    Bags Traditional Cole Slaw Mix
  • 1
    tsp
    Ground Ginger
  • 4
    Green Onions
    chopped
  • 1/4
    tsp
    White Pepper
  • 2
    Tbsp
    Rice Vinegar
  • 1/4
    cup
    Soy Sauce

Instructions

  1. Set Instant Pot to Saute then add ground pork and garlic.

  2. Saute for 5 minutes until pork is a crumbly texture.

  3. Add Cole Slaw mix, onions, ground ginger, white pepper, vinegar, and soy sauce to pot with the pork and garlic.

  4. Mix the ingredients lightly, then put top on Instant Pot and seal.

  5. Set manual high pressure for 5 minutes.

  6. Once it is finished cooking, quick release and allow to depressurize.

  7. Carefully open lid once all of the steam has released and give a quick stir.

  8. Serve hot with your favorite sides and enjoy!

Author

Disclosure: Acadiana’s Thrifty Mom receives free products for review purposes, and may sometimes be compensated for posts. Posts may also contain marketing links . All opinions expressed are solely from Acadiana’s Thrifty Mom and were not influenced by any form of compensation. Please see the Disclosure Policy for complete details.

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Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

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Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding. This berry bread pudding makes you think of summer breezes and warm sunshine at the very first bite. It smells like heaven while its cooking, and only takes about half the time of oven baked bread pudding. It’s really easy to make, so you can have it any old time you please, breakfast, lunch, or dinner, and everyone is sure to love it!

Instant Pot Summer Berry Bread Pudding

Summer is so close!  Only a couple of weeks left of school and everyone will be out waiting for Mom to cook up something delicious.  If you’re like me, you’re also looking to save money.  Summer can be expensive, especially with the kiddos at home all day every day.  This is my favorite time of the year to use my Instant Pot.  Not only are meals super easy and delicious, but they don’t require me heating up the whole house.  It has already started getting warm outside, so I’m looking for ways to keep from heating up the inside. 

Instant Pot Summer Berry Bread Pudding

This Instant Pot Summer Berry Bread Pudding is the perfect way to keep the family happy and cool off!  Just scoop some ice cream on top and you have one of the best summer treats around.  I love bread pudding while it’s warm.  Even if you keep it in the fridge, you can heat it up later and put some ice cream on top.  This recipe can also easily be converted to fresh peaches, which also tastes amazing!  Just substitute 1 1/2 cups of your favorite fresh fruit and let me know how you like it.  Now, get to cooking!

Instant Pot Summer Berry Bread Pudding

Here’s what you’ll need:

  • 1 Loaf of French Bread, cut in bite size pieces, approximately 6 cups
  • 1/2 Cup fresh Blueberries
  • 1/2 Cup fresh Raspberries
  • 1/2 Cup fresh Blackberries
  • 1 package (8 oz.) Cream Cheese – softened
  • 1 Cup Sugar
  • 1 teaspoon of Cinnamon
  • 2 Eggs
  • 2 Teaspoons Vanilla
  • 1 Cup of heavy cream

Instant Pot Summer Berry Bread Pudding

For the crumble

  • 1/4 cup Flour
  • 1/2 cup of Oatmeal
  • 1/4 Cup Brown Sugar
  • 2 Tablespoons of granulated sugar
  • 1/2 Teaspoon Cinnamon
  • 1/8 teaspoon of Salt
  • 1/3 cup of butter – melted

To top it off (optional) – Maple syrup, or berry syrup (store bought) or powdered sugar, or some of both! The syrup drizzled over the pudding crumble with a little powdered sugar dusted on the top makes a pretty presentation for serving.

Instant Pot Summer Berry Bread Pudding

Get to cooking:

  • Spray a 7 inch spring form pan, generously with cooking spray, and set aside. Make a Foil sling to go under the spring form pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that’s about 2 feet long, by about 2 – 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it’s still hot
  • In a large mixing bowl, break or cut the french bread into bite size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. Place a bottom layer of the bread pieces in the spring form pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you’ve reached the top of the pan.
  • You can pile the bread or berries on top of the pan; it doesn’t have to be even with the top. Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides. Then, pour 1 cup of water in the bottom of the pot, and place the spring form pan over the foil, in the Instant pot, Place the lid on the Instant pot until it beeps and locks.
  • Make sure the pressure valve is set to “SEALING” and press the ‘Manual’ button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure. When the bread pudding is done the Instant Pot will go to OFF, or KEEP WARM (depending on which instant pot you have). When it beeps after it’s done, carefully, and with an oven mitt, turn the pressure valve to ‘VENTING’ to make sure all pressure has been released. Lift the lid on the Instant Pot, and with oven mitts, take hold of the foil sling pieces on each side, and gently lift the bread pudding out of the Pot. Set on a wire rack to cool.
  • Crumble – After you’ve put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.
  • To serve: Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the spring form pan. Remove the spring form from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!

Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

Ingredients

  • 1
    loaf (approximately 6 cups)
    French bread
    cut into bite size pieces
  • 1/2
    cup
    fresh blueberries
  • 1/2
    cup
    fresh raspberries
  • 1/2
    cup
    fresh blackberries
  • 8
    oz
    cream cheese
    softened
  • 1
    cup
    sugar
  • 1
    tsp
    cinnamon
  • 2
    eggs
  • 2
    tsp
    vanilla extract
  • 1
    cup
    heavy cream

Crumble

  • 1/4
    cup
    flour
  • 1/2
    cup
    oatmeal
  • 1/2
    cup
    brown sugar
  • 2
    Tbsp
    granulated sugar
  • 1/2
    tsp
    Cinnamon
  • 1/8
    tsp
    salt
  • 1/3
    cup
    butter
    melted

Instructions

  1. Spray a 7 inch spring form pan, generously with cooking spray, and set aside. 

  2. Make a Foil sling to go under the spring form pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that’s about 2 feet long, by about 2 – 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it’s still hot.

  3. In a large mixing bowl, break or cut the french bread into bite size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended. 

  4. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. 

  5. Place a bottom layer of the bread pieces in the spring form pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you’ve reached the top of the pan.

  6. You can pile the bread or berries on top of the pan; it doesn’t have to be even with the top. Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. 

  7. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides. Then, pour 1 cup of water in the bottom of the pot, and place the spring form pan over the foil, in the Instant pot, Place the lid on the Instant pot until it beeps and locks.

  8. Make sure the pressure valve is set to “SEALING” and press the ‘Manual’ button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure. 

  9. When the bread pudding is done the Instant Pot will go to OFF, or KEEP WARM (depending on which instant pot you have). When it beeps after it’s done, carefully, and with an oven mitt, turn the pressure valve to ‘VENTING’ to make sure all pressure has been released. 

  10. Lift the lid on the Instant Pot, and with oven mitts, take hold of the foil sling pieces on each side, and gently lift the bread pudding out of the Pot. Set on a wire rack to cool.

  11. After you’ve put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. 

  12. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.

  13. Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the spring form pan. 

  14. Remove the spring form from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!

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Author

Disclosure: Acadiana’s Thrifty Mom receives free products for review purposes, and may sometimes be compensated for posts. Posts may also contain marketing links . All opinions expressed are solely from Acadiana’s Thrifty Mom and were not influenced by any form of compensation. Please see the Disclosure Policy for complete details.

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Instant Pot Raspberry Cheesecake – Acadiana’s Thrifty Mom

Instant Pot Raspberry Cheesecake

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Instant Pot Raspberry Cheesecake

Instant Pot Raspberry Cheesecake  This cheesecake is so easy and delicious, it will quickly become a staple in your monthly meal planning!  Don’t have a monthly meal plan?  That’s okay, you’ll be making this cheesecake every week or more!  

Cheesecake is a dessert that everyone agrees on in our house.  We may not always agree on the toppings, but we can definitely agree on cheesecake.  This is our go-to for family dinners and when taking a dessert to a friend or family’s house for a gathering.  It’s hard to find anyone who doesn’t love cheesecake and this one is one of our favorites!

Instant Pot Raspberry Cheesecake

Cheesecake will definitely be on the menu for Easter this year and, with all of the ingredients for this recipe on sale, I will be making a few of them to take to family gatherings.  They won’t all be raspberry though.  I will make one blueberry and one strawberry.  You can really use any topping you like.  As a matter of fact, I will be changing up the crust as well.  So, go ahead and make it your own.  Add the ingredients your family loves most.  Let me know how you like it and how you personalize your cheesecake recipe. 

Instant Pot Raspberry Cheesecake

Ingredients

  • 10
    Oreo Cookies
  • 2
    8 oz pkg
    Cream Cheese softened
  • 6
    Tbsp
    Granulated sugar
  • 1/2
    cup
    Sour cream
  • 2
    large
    Eggs
    room temperature
  • 1
    tsp
    Vanilla extract

Topping

  • 1/4
    cup
    Raspberry jam
  • 2
    Tbsp
    water

Instructions

  1. First you want to prepare your crust by placing your oreo cookies in a food processor and process until you have fine crumbs.

  2. prepare a 6″ spring form pan by spraying with nonstick spray. You can even go an extra step and add a piece of parchment paper to the bottom.

  3. Pour your cookie crumbs into the bottom of the pan and press down with spoon. Place your crust in the freezer until you are finished with your filling.

Filling

  1. Place your cream cheese in the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and mix until light and fluffy. Make sure there are no lumps at all left in this part. Mix for around 3-5 minutes.

  2. Next, add in your sugar 1 tbsp at a time and make sure it is all combined.

  3. Add in the vanilla extract and sour cream. Mix well until combined. Scrape down the sides of your bowl before the next step.

  4. Finally, add in your eggs. For this step, it is important that you mix as little as possible. Add in one egg at a time and only mix long enough until the egg is completely combined into the rest of the mix.

  5. Pour cheesecake mix into your spring form pan and tap against the table a few times.

  6. Now it is time to make the topping. Place the water and jam into a microwave safe bowl and microwave on high for 30 seconds. The mixture should be very thin. Place the mixture into a Zip-Lock bag and cut a small hole in one corner.

  7. You can get creative and put dots in a spiral along your cake or you can just make random swirls on top. Get creative!

  8. Cover your spring form with aluminium foil and seal as best as you can to keep water from getting to your cake.

  9. Place 1 cup of water and a trivet into your instant pot.

  10. Place the cheesecake on top of trivet and place your lid on and make sure it is in the sealing position.

  11. Set for high pressure for 35 minutes. Allow for a natural release.

  12. Once you can take the top off, CAREFULLY remove the cheesecake and allow to cool completely on the counter, then place in the refrigerator for at least 5 hours, but best overnight.

Easy Instant Pot Apple Pepper Jelly

Easy Instant Pot Potato Soup Ready In 10 Minutes

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Easy Instant Pot Apple Pepper Jelly

Easy Instant Pot Apple Pepper Jelly

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Easy Instant Pot Apple Pepper Jelly

Easy Instant Pot Apple Pepper Jelly.  We can find a great variety of peppers in the grocery store year ’round, but peak pepper season will be here before you know it and we will be looking for great recipes to use with all of these peppers.  This Instant Pot Apple Pepper Jelly recipe is a favorite around our house.  

Are you a fan of pepper jelly like we are?  This pepper jelly keeps for months and is a great to put out when company is over.  You can pour it over cream cheese and serve with crackers for a beautiful snack or appetizer.  The heat in this recipe will really depend on the type of pepper you use.  This recipe calls for Jalapeno and bell peppers, but you can really use any type of pepper you like.  

Easy Instant Pot Apple Pepper Jelly

With summer around the corner, peppers will be everywhere!  You can make some of this pepper jelly and put it up for the winter.  Pepper Jelly makes great holiday gifts and tastes even better over cream cheese with crackers.  I make this recipe and take it to every function I go to.  It is always a hit and people are always impressed that I made it myself.  It also gives me the opportunity to talk about my Instant Pot, which is one of my favorite topics.  

Easy Instant Pot Apple Pepper Jelly

The easiest way we use pepper jelly most often is to just pour it over cream cheese and serve it on a tray with our favorite crackers.  Mixing the pepper jelly in cream cheese and serving it as a dip is also delish.  You can also glaze meat with it!  I have served it over fried shrimp with rice on the side and it tastes amazing!  Glazing chicken wings with it is another way my husband loves eating pepper jelly.  The possibilities are endless and, I’m sure, you’ll find your own favorite way to use this super easy and delicious recipe.  

Easy Instant Pot Apple Pepper Jelly

 

Make this recipe your own!  Find your own way to enjoy pepper jelly.  Let me know how you like it and how you use it.  I love hearing from all of you! 

 

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Instant Pot Chicken and Sausage Jambalaya with Shrimp – Recipe and video | Ashlee Marie

instant pot jambalaya recipe and video chicken sausage and shrimp

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This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal. Jambalaya is super easy to cook in a pressure cooker and doesn’t take very much time. The Instant pot does a great job of melding the spice and flavors together quickly.

How I created this Chicken Sausage and Shrimp Jambalaya recipe

So year ago when I was learning how to cook I bought a McCormick’s Jambalaya stove top spice mix – and fell in love with jambalaya.  But of course I prefer making it more from scratch and I love making it easier if possible.  So I started making rice cooker Jambalaya! When I got my Instant pot last year I thought – this would actually be just as easy but WAY faster for making this dinner that I love! And I was right – just as delicious and seriously so quick! We’ve made this Chicken and Sausage Jambalaya like 3 times since this first time.  It’s a new favorite now!

Just take me to the Pressure cooker Jambalaya Recipe already!

If you’d rather skip my tips and tricks for instant pot jambalaya, along with links to other instant pot recipes and other Creole and Cajun recipes and go straight to this delicious Chicken Jambalaya – simply scroll to the bottom of the page where you can find the printable recipe card.

instant pot chicken sausage and shrimp jambalaya recipe and video

Tips to Make the Perfect Pressure Cooker Jambalaya

  • You want to brown the meat – I only browned the chicken because when I browned the sausage the first time I made it I got the burn notification – if you want to brown the sausage as part of the recipe make sure to deglaze the pot really good when you add the broth
  • I’ve seen a lot of recipes where after browning the meat they take it out to add the veggies and other ingredients – but I personally hate taking food out and in a lot in cooking – so I leave it – just don’t over brown or cook the chicken.  If you feel your chicken is dry of course you can take out the browned meat then add it again before closing up the instant pot.
  • The holy trinity in cajun and creole cooking is onion, bell pepper and celery – Personally I don’t love celery so I often leave it out but then people get upset with me when I do – so it’s up to you if you use them all or not.
  • Creole seasoning – you can swap it out for Cajun seasoning if you don’t have creole seasoning. 
  • Spicy level – you can leave out the cayenne pepper if you don’t like hot food – personally we love spice so it’s a great addition we love
  • I use medium grain rice as that’s what I always have around (japanese rice) but most people use long grain rice – – you can use more liquid when using longer grains
  • Shrimp cooks really quickly and easily so you actually don’t need to cook them.  Once you do the quick release and open the pot add the shrimp and then close the lid and let it sit for 10 mins – the residual heat will cook the shrimp. I was wary the first time I tried it but it worked perfectly!

pressure cooker chicken sausage and shrimp jambalaya

To make this Chicken Jambalaya you’ll need

  • Electric Pressure Cooker – I have the Instant pot 8 quart
  • nonstick inner pot
  • Creole seasoning
  • Andouille Sausage is the classic but my kids found it a little overwhelming and liked a plain smoked pork sausage better
  • Peeled and deveined Shrimp – I like to buy them all ready  to go but you can do it yourself, 

Instant Pot Jambalaya Recipe

If you love this Shrimp and Sausage Jambalaya as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

instant pot jambalaya recipe and video chicken sausage and shrimp

Yield: 6 servings

Instant Pot Chicken and Sausage Jambalaya with Shrimp

This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal. Jambalaya is super easy to cook in a pressure cooker and doesn’t take very much time. The Instant pot does a great job of melding the spice and flavors together quickly.

Prep Time 15 minutes

Cook Time 7 minutes

Rest Time 10 minutes

Total Time 32 minutes

Ingredients

  • 2 Tbsp Olive Oil
  • 2 Chicken Breasts Chopped
  • 1/2 C butter
  • 1 onion chopped
  • 1 green pepper chopped
  • 2-3 ribs celery chopped
  • 13 oz Andouille or pork sausage thinly sliced
  • 3 tsp minced garlic
  • 1 1/2 C rice
  • 2 C Chicken Broth
  • 1 Tbsp Creole Seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Cayenne Pepper
  • 14 oz can Stewed Tomatoes
  • 2 Bay Leaves
  • 1 lbs large shrimp – peeled and deveined

Instructions

  1. add the oil and chicken to the instant pot and click “saute” – cook until browned
  2. add the butter, onion, green pepper and celery – stir and cook
  3. add the sausage and garlic and stir
  4. Add the rice, chicken broth, seasonings and stewed tomatoes – stir
  5. place the bay leaves on top and close the instant pot
  6. pressure cook on high for 7 mins
  7. do Quick release and open the instant pot
  8. add the shrimp and close the instant pot again – let the residual heat cook the shrimp for 10 mins
  9. open, stir and serve

Notes

You can cook the sausage with the chicken to brown it – it’s a personal choice – I like the flavor but it does sometimes lead to the burn notification – so make sure you deglaze the pan really good when you add the broth. I use a nonstick inner pot to help with that.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 641 Total Fat: 43g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 280mg Sodium: 2842mg Carbohydrates: 22g Fiber: 2g Sugar: 5g Protein: 42g

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Instant Pot White Chicken Chili Recipe

Instant Pot White Chicken Chili Recipe

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Instant Pot White Chicken Chili Recipe

Instant Pot White Chicken Chili Recipe.  If you are looking for an amazing meal for your family that is easy and costs around $1 per serving, then you are going to love this  Instant Pot White Chicken Chili Recipe!  Our family fell in love the first time we tried it and wanted to share it with all of you.  

If you have followed my Instant Pot recipes for long, then you already know that my favorite thing to cook in my Instant Pot is dried beans.  Not only are they super cheap, but they also have a long shelf life and taste amazing when you cook them in the Instant Pot.  When I decided to try out a white chili recipe, I never imagined I would love it so much.  To be quite honest, my kiddos were getting a bit tired of beans in the Instant Pot.  That was because they all had red or brown gravies and sauces.  This was my first recipe using a white sauce and they fell in love!  

Instant Pot White Chicken Chili Recipe

Instant Pot White Chicken Chili Recipe

There are so many ways to use this recipe too.  I serve it with cornbread most of the time.  Tortilla chips and corn tortillas also make a great side to serve with this white chili.  Since we are from Louisiana, we also serve it over rice from time to time.  I made a vegetarian version of this recipe using vegetable broth instead of chicken broth and squash in place of chicken.  It tasted amazing!

Instant Pot White Chicken Chili Recipe

Instant Pot White Chicken Chili Recipe

I hope your family loves this Instant Pot White Chili as much as my family did.  Get creative and make it your own.  Let me know how you use this recipe in your home.  

Instant Pot White Chicken Chili Recipe

Instant Pot White Chicken Chili Recipe

Ingredients

  • 4
    cups
    Dry Navy Beans
  • 4
    cups
    Chicken broth
  • 1
    cup
    Water
  • 4
    Boneless, skinless, chicken breasts
    frozen
  • 1
    4 oz can
    Chopped green chilis
  • 2
    Tbsp
    Garlic
  • 1
    Onion
    chopped
  • 2
    tsp
    Cumin
  • 1
    tsp
    Chili powder
  • 2
    cups
    Frozen corn
  • Hot sauce to taste

Instructions

  1. Add everything except for frozen corn and hot sauce to Instant Pot. 

  2. Cook on high pressure for 45 minutes.

  3.  Slowly release steam. 

  4. Garnish with pepper jack cheese, olives, sour cream, cilantro, etc. 

  5. Serve with rice or tortilla chips.

Easy 20 Minute Beef And Broccoli In Your Instant Pot

Quick And Easy Instant Pot Buffalo Chicken Dip Recipe

Easy Instant Pot Refried Beans

 

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Instant Pot Coconut Curry Chicken recipe and video | Ashlee Marie

instant pot coconut curry chicken recipe

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I adore curries – all curries, from all over the world. I love trying and making all kinds of curries. My kids new favorite is this instant pot coconut curry chicken – we’ve made it every week since I got the pressure cooker!

How I created this Instant pot chicken curry recipe

Kay I admit it – I didn’t love the instant pot at first! I like the process of cooking, and honestly it doesn’t seem to really save much time on a lot of recipes (I film recipe videos for other food bloggers so I’ve tried quite a few recipes). But I’m slowly learning what I DO like using it for – I like it for beans, eggs, yogurt, teriyaki chicken and this curry! I have loved instant pot chicken recipes! I love that I can throw it in frozen or thawed and have perfectly cooked chicken so quickly! I’d love to hear what your favorite instant pot recipes are!

Just take me to the Coconut Curry Chicken Recipe already!

If you’d rather skip my tips and tricks for this chicken curry with coconut milk, along with links to other instant pot recipes and get straight to this deliciousness – simply scroll to the bottom of the page where you can find the printable recipe card.

instant pot recipes - coconut chicken curry

Tips to Make the Perfect instant pot coconut chicken curry

  • I like to pre-measure all the spices and place them in a bowl ready to add to the recipe later
  • Refrigerate the cans of coconut milk for 24 hours – do NOT shake the can, turn the cans over and open from the other side and drain out the separated liquid – you’ll be adding the thick cream after it cooks
  • You can use just coconut oil if you like but I like the addition of the ghee as well
  • Don’t saute the garlic and ginger for too long because they burn easily and you don’t want them to stick to the bottom
  • Add the coconut water and deglaze the inner pot (I like to use the non stick inner pot to help with this) – deglaze well to try to avoid the burn notification
  • After adding all the liquid you can blend with a hand mixer to keep the sauce smoother – but you do run the risk of the burn notification
  • Add the potatoes first then the chicken to keep the chicken from touching the bottom – you can also use a silicone cooking rack – to avoid the burn notification (I don’t know if it’s my machine or what but I clearly get that notification a lot)
  • You can add fresh chicken thighs (12 mins) or frozen (15 mins), fresh chicken breasts or frozen – just change the pressure cooking time
  • If you DO get the burn notification do a quick release and check the chicken – I’ve found that every time I’ve gotten it it’s been right at the end of the cooking time anyway and the chicken is finished!
  • Don’t skimp on the cilantro! IMO it totally makes the dish! I made it one week without it and we didn’t like it as much!

instant pot chicken recipes - coconut chicken curry recipe

To make this pressure cooker chicken curry with coconut milk you’ll need

Coconut Curry Chicken

If you love this pressure cooker chicken coconut curry chicken as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

instant pot coconut chicken curry recipe

If you love this Pressure Cooker Chicken recipe you’ll love these other Instant Pot Recipes!

Instant Pot Corned Beef and Cabbage | Instant pot White chicken Chili

To watch me make this Instant Pot Coconut Chicken Curry play the video in the recipe (if on desktop, it should be auto playing for you)

coconut curry chicken instant pot recipe

coconut chicken curry

this coconut chicken curry is easy to make and tastes amazing.  It’s especially easy and flavorful in an electric pressure cooker

Course: dinner

Cuisine: Indian

Keyword: chicken curry with coconut milk, coconut chicken curry, instant pot chicken recipes, pressure cooker chicken recipes

Servings: 8 servings

Calories: 527 kcal

Author: Ashlee Marie

Ingredients

  • 2 tbsp ghee
  • 4 tbsp coconut oil
  • 2 medium onions chopped
  • 6 cloves garlic minced
  • 2 tbsp fresh grated ginger
  • 1 Tbsp ground coriander
  • 2 tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground cardamom
  • 1 ½ tsp turmeric
  • 1 tsp crushed red pepper flakes
  • ¾ tsp cinnamon
  • 2 Tbsp salt
  • ½ tsp black pepper
  • 28 oz can crushed tomatoes
  • 1 C coconut water
  • 27 oz canned coconut milk (2 cans) refrigerate for 24 hours then, without shaking, turn the can over and open, separating the liquid and thick cream
  • 4 large potatoes peeled chopped
  • 6 skinless boneless chicken thighs
  • 1 batch cilantro chopped

Instructions

  1. add the ghee and coconut oil to the inner pot and press the sautee button

  2. add the onions and cook until caramelized

  3. add the garlic and ginger and cook until fragrant.

  4. add all the spices, stir and cook about 2 mins

  5. add the coconut water and deglaze the pot very well – to avoid the burn notification

  6. without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream

  7. add the coconut milk liquid and crushed tomatoes to the pot

  8. at this point you can blend with the hand mixer – but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it

  9. add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don’t stir)

  10. pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins

  11. quick release

  12. pull out the chicken and shred it

  13. add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce

  14. serve over rice

Recipe Video

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Quick And Easy Instant Pot Buffalo Chicken Dip Recipe

Quick And Easy Instant Pot Buffalo Chicken Dip Recipe

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Quick And Easy Instant Pot Buffalo Chicken Dip Recipe

Quick And Easy Instant Pot Buffalo Chicken Dip Recipe. If you are looking for a super easy and delicious dip to serve for the big game or any gathering or party; I have the perfect recipe for you!  I just love using my Instant Pot for everything.  It is so easy to set and move on to other things I have going on.  Plus this will be ready in NO time flat!

We are having friends over next weekend to watch the big game and I love to set out a great spread of easy to eat and easy to clean up foods.  This quick and easy Instant Pot buffalo chicken dip is one of my favorite go-to recipes when we have friends over.  It is also perfect for birthday parties and sleepovers.  My daughter’s friends beg for it!  I actually keep rotisserie chicken in my freezer just for times like this.  There’s no fuss and everything is ready in just a few minutes.  Plus, frozen rotisserie chickens are a snap to thaw.  Because they are already cooked, they thaw out in no time.  Even if your chicken is still a little bit frozen, it will heat up super fast once you put it in your Instant Pot.  

Quick And Easy Instant Pot Buffalo Chicken Dip Recipe

Let me know what you think!  Did you make this recipe just like I do or did you change something up a bit.  I love hearing your feedback and new ways you use these recipes.  

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