Homemade Instant Pot Pumpkin Puree

Why use canned pumpkin puree when you can make your own? It really is very simple and easy. If you are anything like us, my house is overrun with pumpkins. It seems every event we attend, we come home with a free pumpkin. I really hate for those pumpkins to go to waste. First I remove the pumpkin seeds and roast them, then I make my pumpkin puree.

Ingredients:

• 1 pie pumpkin
• Pumpkin Scoop {Amazon link}
• Food processor {Amazon link}
• Instant Pot {Amazon link}

Instructions

First I remove the pumpkin seeds and roast them for eating.

Next I scrape out the insides from the pumpkin "meat" and cut the pumpkin into pieces. I've learned after several times that you really don't need to cut the pieces as small as shown.

Place 1 cup of water and a trivet into the Instant Pot. Add the pumpkin pieces into the Instant Pot.

Put the lid on and make sure the valve is on sealing (not venting). Hit the 'manual' button and then make sure it is on high pressure, 10 minutes cook time.

When the 10 minutes of cook time is over, do a quick pressure release. Be careful of any splatter coming from the vent. I like to put a towel over the vent just in case that happens. I also use an oven mitt on my hand. Once the pressure has released, open the lid. Turn off the Instant Pot and remove the pumpkin piece. Let cool.

Remove the skin from the pumpkin, which should come off very easily. Place the pumpkin pieces into a food processor and process until pureed. Then use your puree in all your favorite recipes - chocolate chip pumpkin muffins are my favorite!

Using the affiliate links in this blog to make purchases helps support my site. Thank you in advance!

One Pot Pressure Cooker Spaghetti And Meatballs - Instant Pot

The days of 2+ hours, slaving over a hot stove, cooking homemade spaghetti and meatballs with pasta and countless dirty pots are finally over! In about a half hour from start to finish, you can cook everything, including the pasta, in ONE pot. Amazing!

Ingredients:

• 1-2 Tbls oil {Amazon link}
• 1 lb meatballs, fully cooked - I only use my homemade meatballs
• 1 onion, diced
• 4 cloves of garlic - minced
• 4 14.5oz cans diced tomatoes {Amazon link}
• 1 8oz can tomato sauce {Amazon link}
• 2 cup chicken broth or water - I use homemade chicken bone broth {Amazon link}
• 1/4 cup of white wine - optional
• 1/2 tsp rosemary {Amazon link}
• 1.5 tsp basil {Amazon link}
• 1 tsp oregano {Amazon link}
• 1.5 tsp thyme {Amazon link}
• 1 tsp parsley {Amazon link}
• 1/8 tsp red pepper flakes {Amazon link}
• Black pepper and salt to taste
• 1 lb dry pasta - I used linguine

Instructions

Break the linguine noodles into thirds and set aside. Only use about 5/6 of the package for this recipe, since the full pack will be slightly too much.

Put 1-2 Tbsp oil into the Instant pot and hit the 'sauté' button. Once hot, add in the onions and garlic. Keep stirring frequently until the onions are browned. Turn the Instant Pot off.

Now you will add in all your ingredients in a layering type fashion. The goal is to get the noodles dispersed throughout the pot so they will not clump together while cooking. Put in a handful of noodles, then dump a can of tomatoes, some more noodles, some more liquid... you get the picture.

You need to make sure to add the 2 cups of chicken broth or water to this recipe. That is the liquid that will be absorbed by the noodles but will not make your sauce watery. I personally use my homemade chicken bone broth to get the extra nutrients from the homemade broth. Using chicken broth as opposed to water will intensify the flavor of the dish.

Stir all the ingredients well and make sure the noodles are not sticking up out of the liquid.

Put the lid on and make sure the valve is on sealing (not venting). Hit the 'manual' button and then make sure it is on high pressure, 7 minutes cook time.

When the 7 minutes of cook time is over, do a quick pressure release. Be careful of any splatter coming from the vent. I like to put a towel over the vent just in case that happens. I also use an oven mitt on my hand. Once the pressure has released, open the lid and stir. Let it stay on warming. I like to leave it sitting there, stirring occasionally, for about 8-10 minutes. It lets the flavors and liquids really intensify and the noodles to cook just a tad longer.

Ready to serve!

Some suggested accessories and ingredients for this recipe, see my full Instant Pot accessory list here:

Want to know how I organize and store all my recipes on my computer and share on all my devices? I use the Cookin' software! I can import recipes from the web, add my personal ones, add pictures, print pdfs, and then view them from my iPad, iPhone, etc!

Using the affiliate links in this blog to make purchases helps support my site. Thank you in advance!

Ham and White Bean Soup - Instant Pot Pressure Cooker Recipe

Ham and bean soup = comfort food on a cold winter day. However, it is Christmas day in Texas and the weather is a hot 72 degrees outside. But we have air condition right? Between the excitement of using my Instant Pot and then need to get rid of leftover ham, this recipe was created. I hope you enjoy, no matter what the weather.

Ingredients:

• 1-2 Tbls oil
• 1 lb dry navy beans
• 8 cups liquid - (I used 3 cans of reduced sodium chicken broth and 5 cups water)
• 1 onion, diced
• 1/3 cup carrots, diced
• 3 celery stalks, diced
• 1 Tbls minced garlic
• Black pepper to taste
• 1 cup ham, diced (I used my leftover ham from Christmas)

Instructions

You must first prepare your beans before you can cook them. The first way is to soak the beans overnight. Cover the beans with water, let them sit overnight and then rinse them well. The second method is the quick soak method. On a stove top, bring beans and water to a boil in a large pot, turn off heat and let sit for almost 1 hour. Then rinse and drain the beans.

Put 1-2 Tbsp oil into Instant pot and hit the 'sauté' button. Once hot, add in the onions. Keep stirring frequently until they are cooked and browned (about 10 mins).

Add carrots, celery and garlic and sauté 3 mins more.

Add ham and sauté 3 minutes more.

Add in drained beans, black pepper and 8 cups liquid. Stir.

Put the lid on and make sure valve is on sealing (not venting). Hit the 'manual' button and then make sure it is on high pressure, 20 minutes cook time.

I did a natural pressure release after 20 minutes (while I roasted marshmallows outside in 72 degree weather on Christmas day). Open up the vent and let the remaining steam out, then open up the lid.

Take out 1 cup of bean soup. Pick out any ham pieces and throw them back into the pot. Blend the 1 cup of bean soup with an immersion blender {Amazon link}. Put the blended soup back into the pot. This will help thicken it up a bit.

Ready to serve! I normally add a little hot sauce, but it was so yummy, I didn't want to change a thing!

Some suggested accessories and ingredients for this recipe, see my full Instant Pot accessory list here:

Want to know how I organize and store all my recipes on my computer and share on all my devices? I use the Cookin' software! I can import recipes from the web, add my personal ones, add pictures, print pdfs, and then view them from my iPad, iPhone, etc!

Using the affiliate links in this blog to make purchases helps support my site. Thank you in advance!

Pressure Cooker Chicken, Sausage and Shrimp Jambalaya - Instant Pot

Growing up in south Louisiana, Jambalaya is by far one of my favorite dishes. Not trying to toot my own horn, but I consider myself a great cook, except when it comes to anything that contains rice. Rice is my kryptonite. Yes, it is instant rice at my house I'm sad to report. I did however just learn to make jasmine rice on the stovetop with much success, but that is as far as it goes. I once attempted from scratch jambalaya for my husband when we were dating. 3 hours or so after planned dinner time we ate. It was edible, but that is the best I can say about it. I gave up. Rice is not my thing! Until now. Thanks to the Instant Pot, I can redeem myself as a Cajun cooker and server the most yummy homemade jambalaya around.

I started with a recipe from the book "Electric Pressure Cooker: 365 Quick & Easy, One Pot, Pressure Cooker Recipes For Easy Meals" {Amazon link } and modified it from there. Here's the final result.

Ingredients:

• 1-2 Tbls oil
• 8 ounces sausage links, sliced
• 8 ounces boneless skinless chicken breasts, cut into 1 inch pieces
• 8 ounces raw shrimp, peeled & deveined
• 1 tsp Tony Chachere's Original Creole Seasoning {Amazon link} or creole seasoning of choice
• 2 tsp dried thyme leaves
• 2 dashes cayenne pepper
• 1 dash Tabasco Pepper Sauce {Amazon link}
• 1-2 tsp Worcestershire sauce {Amazon link}
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 3 celery stalks, sliced
• 1 cup long grain white rice
• 2 cups canned diced tomatoes, undrained
• 1 cup chicken broth or homemade bone broth
• 3 tablespoons fresh parsley, minced (or 3 tsps dried)

Instructions

To make the seasoning mix, combine 1 tsp Tony Chachere's Original Creole Seasoning, 2 tsp thyme and 2 dashes of cayenne pepper in a small bowl and set aside. To make it have a little more kick, add more creole seasoning.

Put 1-2 Tbsp oil into Instant pot and hit the 'sauté' button. Once it says 'hot', add your chicken. Sauté chicken until cooked, but not over cooked. Then add your sliced sausage and sauté for 3 minutes, stirring frequently. Add your shrimp and half of your seasoning mix. Sauté until shrimp are pink. Remove the meat with a slotted spoon {Amazon link}, leaving any grease in the pot, and transfer to a bowl and cover.

Add the onions, garlic, bell peppers, celery and remainder of the seasoning mix to the pot. Stirring frequently, sauté for about 10 minutes until the veggies are soft and browned.

Stir in rice, tomatoes, broth, Tabasco Pepper Sauce and Worcestershire sauce. Close the lid and make sure the value is on sealing (not venting). Select manual cook time for 8 minutes on high pressure.

Release pressure using the quick release method and remove lid. Stir in the parsley and cooked meat. Close lid and let stand for 5 minutes. Open, stir and serve!

Some suggested accessories and ingredients for this recipe, see my full Instant Pot accessory list here:

Want to know how I organize and store all my recipes on my computer and share on all my devices? I use the Cookin' software! I can import recipes from the web, add my personal ones, add pictures, print pdfs, and then view them from my iPad, iPhone, etc!

Using the affiliate links in this blog to make purchases helps support my site. Thank you in advance!