Instant Pot Baked Ziti

1 lb. ground beef (I use Jimmy Dean Hot Sausage)
2 cups broth
 2 cups cream (see note for lightened up substitutions)
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
 16 ounces uncooked ziti pasta or other tube-shaped pasta
 28-ounce can crushed tomatoes
 1 1/2 teaspoons dried oregano
 1 1/2 teaspoons dried basil
 1/2 to 1 cup freshly grated Parmesan cheese
 Fresh basil, for serving (optional)

Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Using the Saute feature on the Instant Pot, cook the ground beef or sausage, drain the fat, and proceed with the recipe, making sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients.  Pour in the broth and cream and add the salt, pepper and garlic.

Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.

Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed --> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).

Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.

NOTES
If you want to lighten up the cream a bit, I've had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream.

If I'm taking this meal somewhere I usually put it in a 9x13 pan after it's cooked, sprinkle mozzerella cheese on top and place it under the broiler to melt. 

So Simple Instant Pot Saucy Meatballs

Ingredients:

Frozen Italian Meatballs (I've heard the ones from Costco are great, but I just grabbed a bag from the grocery store)
1 bottle Sweet Baby Ray's Original BBQ Sauce
water

Dump meatballs in the instant pot.  (I filled my 6 qt. pot about 1/2 full.)  Pour 1 cup of water over the meatballs and then dump 1 to 1.5  cups of the BBQ sauce over the top of the meatballs.  Cook on high pressure for 8 minutes.  When it beeps and is done, turn off the Instant Pot and let the pressure naturally release for 10 mins.  Quick release the rest of the pressure and open the pot.  Stir the meatballs and serve over rice or mashed potatoes with a green salad and/or veggies.  You could also serve these as an appetizer without the rice.

If you were doing more meatballs you would want to add a little more water and more BBQ sauce.

Instant Pot Pulled Pork Sandwiches

INGREDIENTS:

2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork shoulder roast, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce, divided
1 cup chicken stock or water

DIRECTIONS:

Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large ziplock until evenly combined.  Add the pork, then gently toss with the spice blend until it is evenly coated.  Refrigerate for at least 30 minutes, or overnight.

When you’re ready to cook the pork, press “Sauté” on the Instant Pot.  Add the oil.  Then once it is hot (it will be shimmering), add a single layer of the pork pieces.  Brown the pork on all sides, then transfer the pork to a clean plate and set aside.  Repeat with the remaining pieces of pork.  (This may take you 2 or 3 batches.)  You can also brown the pork in a pan on the stove, which is what I prefer.  I feel like it takes longer in the Instant Pot and I don't mind washing an extra pan.

Once all of the pork has been browned, turn the Instant Pot off.  Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything.  Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes.  Once the time is up, let the vent naturally release.  (Don’t do the quick release option.)

Carefully open the lid.  Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind.  Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half.  Meanwhile, shred the pork with two forks.  (if the roast doesn't shred easily, pop it back into the IP for another 10 minutes, but I haven't had to worry about that with this recipe.)

Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it.  Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.

Serve on toasted buns topped with an extra spoonful or two of the remaining BBQ sauce.

Instant Pot Steel Cut Oatmeal

There are 100 different ways to do everything in the IP, so when I find the way that works for me I like to write it down so I don't forget.  This is how I like Instant Pot steel cut oats.  The best part is that I can set the delay start the night before and we wake up to hot oatmeal!

1 c. steel cut oats
3 c. water
2 TB butter or coconut oil
pinch of salt
tiny splash of vanilla
You can also add spices like cinnamon, etc.

Place all ingredients in the pot, stir, and cook on (manual) high pressure for 4 minutes.  Then let it naturally release pressure until the "pin" drops.  Open the pot, stir, and serve (with butter and brown sugar!).  When I first open the pot it seems "watery" a lot of times, but if you stir it up the water just stirs right in and you are left with creamy steel cut oats.

Also, a tiny bit of Amber/Emily's Caramel Syrup drizzled over the top is really yummy.  Don't ask me how I know.  LOL

Instant Pot Refried Beans

• recipe slightly adapted from Mel's Kitchen Cafe
• 
  
• 1 tablespoon olive oil
• 2 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar

1. In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeños, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2. Add the rinsed and drained beans, water, broth, salt and vinegar.
3. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4. Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5. Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6. Refrigerate for up to a week or freeze for several months.

I froze the leftovers in 2 cup increments in quart-sized freezer bags and they thaw and reheat great.  

Instant Pot Mexican Style Shredded Beef

INGREDIENTS

• 2 Tablespoons olive oil
• 3 Pounds beef chuck roast
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 3 Cloves fresh garlic (minced)
• 10 Ounce can diced tomatoes & green chilies
• 1/2 Large onion (sliced)
• 1/2 cup water
• Juice of one lime (about 2 Tablespoons)
• 1/4 cup chopped cilantro
• 3/4 Tablespoon cumin
• 1 teaspoon chili powder

DIRECTIONS

Salt and pepper both sides of the chuck roast.  I had to cut mine into two pieces.

Select the Saute button on your Instant Pot, and add the oil.

Brown the chuck roast on both sides, about 4 minutes per side. Remove the roast to a plate and deglaze the pot with the tomatoes and water.  Then place the roast back into the pot.

Add the garlic and onion slices.

Place the lid on the Instant Pot, select the high pressure setting, and set the timer for 75 minutes

The Instant Pot will beep when it is finished. Allow the built up pressure to release naturally, then remove the lid.

Shred the beef with two forks, I place mine on a large dinner plate.

Remove the tomatoes and onions from the pot and return the shredded beef.  I strain them but keep some of the juice to moisten the meat with.  Add it back into the beef when you put it back into the pot.

Add the lime juice, cumin, chili powder, and cilantro, stir to combine.

Place the lid back on top of the pot until ready to serve. Beef can be used to make tacos, salad, burritos, chimichangas, etc.

Instant Pot Mac and Cheese

• 1 box (16 ounce) of elbow macaroni
• 4 cups of water
• 3 Tb of butter
• 2 tsp salt
• 1 cup of heavy whipping cream (can sub 1 can of evaporated milk(12 ounce), half and half, or even whole milk)
• 2 cups of shredded medium or sharp cheddar cheese

Place the macaroni, water, salt and butter into the Instant Pot.  Set Instant Pot on 4 minutes high pressure and do a quick release of the pressure as soon as it's done.  Take lid off and immediately add whipping cream and stir. Then slowly add cheese and stir until it melts.  You can add a little hot sauce and dry mustard for flavor if desired.

Just like Cafe Rio Chicken...

• 2 pounds chicken breasts
• ½ cup zesty italian dressing
• ¾ tablespoon minced garlic
• ½ tablespoon chili powder
• ½ tablespoon ground cumin
• 1 1 oz package dry ranch dressing mix
• ½ cup water

Place chicken in crock pot with a little chicken broth until it is tender and you can shred it..  

Then take chicken out and dump liquid out of crock pot.  Shred chicken and place back in crock pot.  In a separate bowl, combine above ingredients and whisk together.  Then pour over your shredded chicken in your crockpot.  Cook for about 2 more hours.  Enjoy in a tortilla or on a salad with your favorite toppings. 

**Shelly's Instant Pot notes:  I add frozen chicken breasts and all other ingredients to my IP and cook on Manual, high pressure for 12-13 minutes.  Let the pressure naturally release, then open the pot and shred the chicken.  Put it back into the pot and turn on Saute' just for a minute until it comes to a boil.