This meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. Even better, you can make it on the stove, in a slow cooker, or using an Instant Pot and it can be a freezer meal.

During the cooler months, we love hearty soups like vegetarian pasta fagioli and minestrone soup!

My mom used to make this mushroom bean soup for years. Her trick is to add a can of organic cream of mushroom soup and grate carrots very finely, so the soup gets a nice yellow color.

If you love mushrooms, this is the best bean and mushroom soup to cozy up to this winter. It’s savory and earthy with lots of mushrooms, hearty beans, and a sprinkle of fresh dill.

Why You’ll Love This Recipe

• One pot meal: Another delicious one pot meal for your recipe book, because you can never have too many!
• Affordable: Filled with budget-friendly ingredients, homemade soups are light on the wallet and freezer-friendly for when you need something quick and healthy.
• Hearty and flavorful: White bean mushroom soup is packed with protein and fresh veggies. The aromatics and fresh herbs lend to the amazing smell and taste, it’s so delicious!
• Can cook 3 ways: You have so many cooking options for this bean soup – stovetop, slow cooker, and Instant Pot so no matter what your schedule allows, you can enjoy a hot bowl.
• It’s also a freezer meal: If you’re meal prep obsessed like me, this soup recipe is for you! Just grab it out of your freezer and cook in your Instant Pot or slow cooker.

Ingredients for Mushroom Bean Soup

This mushroom bean soup recipe is brimming with simple ingredients.

• Mushrooms: I used white mushrooms because that’s all my grocery store had. Thinly sliced brown mushrooms would be the best.
• Onion: Finely chopped yellow or white onions add extra umami flavor to healthy soup recipes.
• Garlic: Freshly minced garlic sautéed with the onion enhances aromatics and flavor.
• Oil: You’ll need a splash of oil for frying, I used avocado oil.
• Vegetables: Chop up 3 celery stalks, and grate 2 medium sized carrots.
• Organic cream of mushroom soup: I use Pacific foods brand. If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors. Or see FAQs for a substitute.
• Beans: Use 3 cans of low sodium cannellini beans or white navy beans, rinsed and drained. If you have dried beans on hand, check out how to cook dried beans.
• Vegetable broth: You can use store-bought low sodium broth or homemade vegetable stock.
• Spices: Salt and pepper to taste.
• Herbs: I added bay leaves for an extra layer of flavor, then garnished with fresh dill. Fresh parsley is also a great choice.

How to Make White Bean and Mushrooms Soup

With minimal prep time and some simmering, this mushroom and bean soup is ready in 35 minutes!

There is recipe card below with full instructions for all cooking methods.

• Cook the mushrooms: Preheat a large pot on medium-high heat. Once hot, add oil and mushrooms and cook until golden brown, about 7-8 minutes. Transfer mushrooms to a large bowl.
• Sauté vegetables: Add remaining oil, onion, garlic, carrots, and celery to the same pot and reduce heat to medium. Sauté veggies for 5 minutes, stir in the cream of mushroom soup and cook for 30 seconds.
• Combine: Add mushrooms back in along with beans, broth, salt, pepper, and bay leaves. Stir to combine, cover, and bring to a boil. Then simmer soup on low heat for 20 minutes.
• Garnish and serve: Turn off heat and add dill. I let my white bean soup rest for 5 minutes so the flavors deepen. Then adjust seasonings to taste and serve.

Tips for Best Results

Here are some easy tips for making the best bean soup with mushrooms.

• Use brown mushrooms: For more flavor, use brown mushrooms or portobello mushrooms.
• To clean mushrooms: You can wipe them with damp paper towel. I like to break the rules of cooking and give them a quick rinse with cold water and scrub dirt off with a knife. They brown in a large pot just fine after this wash.
• Use bean broth, if you have it: Bean broth makes a rich, flavorful base for soups and stews. If you have any leftover broth from cooking dried beans, I highly recommend using it!

Variations

• If using dried mushrooms: Dried chanterelles or dried porcini mushrooms should be soaked for 30 minutes in a bowl with cold water. Don’t sauté them first. Instead, add to the pot with the beans and use the soaking liquid to replace some of vegetable broth.
• Other vegetables to add: Make it your own and sauté red or green bell pepper with the other veggies. Or add cubed parsnips, potatoes or sweet potatoes to the pot.
• Extra seasonings at the end: Add a pat of butter after cooking for extra depth of flavor. You can sauté veggies with butter as well. I also like to add freshly grated or minced clove of garlic at the end. Grated garlic will be more flavorful than minced though.

What to Serve with Bean Mushroom Soup?

Mushroom bean soup is a cozy meal on its own. I’ll add some homemade sourdough croutons on top if I have some, or serve crusty bread on the side.

Of course, you can never go wrong with soup and grilled cheese sandwich, or soup and salad combo. This simple butter lettuce salad or lemon kale salad are the perfect pairing.

Mushrooms are a delicious addition to my healthy green bean casserole, so naturally garlic green beans make a delicious side.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on medium heat and add 1 tablespoon of olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes, stirring occasionally. Transfer to a resealable gallon size freezer bag. Then cook mushrooms until golden brown. Add to the same bag with other ingredients, except broth, to freeze.
• Instant Pot: In a gallon size Ziploc bag, add all ingredients, except broth. Let as much air out as possible, seal and freeze for up to 3 months. Cook from frozen with 7-8 cups of broth on High pressure for 5 minutes with 20 minutes of Natural Release.
• Slow cooker: Cook from frozen with 7-8 cups of broth for 4 hours on High or 7-8 hours on Low.
• After cooking: Add dill, stir and serve hot.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

How to Store and Reheat

Store: Let soup cool, transfer to an airtight container, and refrigerate for up to 5 days.

Freeze: Once cooled, freeze in an airtight container for up to 3 months.

Reheat: To reheat the soup, I like to do place desired amount of soup in a small pot and simmer on the stove on low heat until heated through. Of course, you can always reheat soup in microwave in individual bowls for 2-3 minutes.

FAQs

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Lentil and mushroom casserole
• Stuffed parmesan mushrooms
• Broccoli mushroom stir fry
• Spaghetti squash quiche with mushrooms
• Parmesan mushroom appetizers

More Soup Recipes to Try

• Slow cooker lentil soup
• Vegetable soup recipe
• Russian cabbage soup

Print

Bean and Mushroom Soup

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

Course Soup and Stew

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 226kcal

Author Olena Osipov

Equipment

• Large pot
• Box grater

Ingredients

• 1.5 pounds brown or white mushrooms sliced
• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 medium carrots finely grated
• 3 large celery stalks diced
• 2 tablespoons oil for frying
• 11 ounces can organic cream of mushroom soup I used Pacific Foods
• 3 14 ounces cans cannellini or white navy beans low sodium, rinsed & drained
• 7 cups vegetable broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/3 cup dill or parsley finely chopped

US Customary – Metric

Instructions

On the Stove

• Preheat large heavy bottom pot on medium-high heat and add 1 tablespoon of oil. Add mushrooms and cook for 7-8 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
• Reduce heat to medium. Add remaining 1 tablespoon of oil, onion, garlic, carrots and celery. Sauté for 5 minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another 30 seconds.
• Return sauteed mushrooms to the pot along with beans, broth, salt, pepper and bay leaves. Stir, cover and bring soup to a boil. Reduce heat to low and simmer soup for 20 minutes.
• Turn off heat, add dill and let soup stand for 5 minutes, if you have time. Adjust any seasonings to taste and serve hot.

In Slow Cooker

• Saute mushrooms and veggies separately in a skillet. Then add all ingredients to a large slow cooker, cover and cook on Low heat for 4-6 hours or on High heat for 2-3 hours.

In Instant Pot

• Add all ingredients in the order listed above, skipping oil. You don't have to saute the veggies because food cooked under pressure comes out more flavorful, but you can, if you wish. Cook soup on High pressure for 5 minutes with 20 minutes natural pressure release, then release remaining pressure.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• You can use 2 cups of dried beans with Instant Pot version and pressure cook for 30 minutes.
• If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors.

Nutrition

Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 577mg | Fiber: 9g | Sugar: 3g

The post Mushroom Bean Soup appeared first on iFoodReal.com.

Easy Instant Pot Lasagna Soup recipe with all the comforting flavors and far less work. Ready to serve in just over 30 minutes, this hearty soup is a quick weeknight dinner!

If you prefer the traditional pasta dish, Instant Pot lasagna is perfect for cold weather too!

Kids love this Instant Pot lasagna soup! And busy cooks love it because it’s easier to make than chicken lasagna roll ups, zucchini lasagna, and zucchini lasagna rolls.

Plus the cheesy topping makes it extra delicious, I call that a winner!

Why You’ll Love This Recipe

• Satisfy your lasagna fix: Loaded with ground beef, tender noodles, Italian seasoning, rich tomato broth, and cheese, this recipe is full of traditional lasagna flavor packed in a delicious Instant Pot soup.
• No need to pre-cook the noodles: You can add uncooked pasta right to your electric pressure cooker.
• Quick and easy: Lasagna soup in Instant Pot is fully ready in 33 minutes!
• One pot meal: I love Instant Pot recipes because you can saute and cook all ingredients in same pot!

Ingredients for Instant Pot Lasagna Soup

The ingredients for Instant Pot lasagna soup are very simple, here’s what you’ll need.

• Onion: Yellow onion, finely chopped.
• Garlic: Freshly minced garlic cloves is best for flavor, jarred minced garlic can be used in a pinch.
• Ground beef: I like using extra lean ground beef, a fattier ground beef will have more grease and drippings.
• Diced tomatoes: Aim for a can of low sodium diced tomatoes to avoid added sodium.
• Marinara sauce: Homemade marinara sauce is my top choice for lasagna soup, you can use your favorite store-bought variety.
• Chicken broth: Really any broth will add a rich flavor to your soup. Choose from low sodium chicken broth, vegetable broth, or beef broth.
• Lasagna noodles: You’ll need 8 sheets uncooked and broken into pieces.
• Seasoning: Italian seasoning, salt, and pepper.
• Parmesan cheese: If possible, use freshly grated Parmesan cheese for best flavor.
• Fresh herbs: Finely chopped fresh parsley or fresh basil for classic lasagna flavor.
• Garnish ideas: Ricotta cheese, more parmesan cheese, parsley, and basil.

How to Make Lasagna Soup in Instant Pot

Here are the step-by-step directions for making this lasagna soup recipe in Instant Pot. It’s really simple and everything is done right in your Instant Pot, anyone can make it!

You’ll also find a full recipe card below.

• Preheat: Press the Sauté button and wait until the display says Hot, it takes a few minutes but you want it to be Hot before adding anything to it.
• Add meat and aromatics: Add onion, garlic, ground beef and cook for 7-10 minutes. Use a wooden spoon to break it into small pieces, once it’s mostly cooked through press Cancel.
• Combine remaining ingredients: Now add in the diced tomatoes, marinara sauce, broth, lasagna noodles, Italian seasoning, salt and pepper. Then stir, making sure the noodles are separated.
• Pressure cook: Close the lid and set the valve to Sealing. Press Pressure Cook on High or Manual for 3 minutes.
• Release pressure: After pressure cooking, let soup stand for 5 minutes and then turn valve to Venting to release remaining pressure.
• Finish soup: Sprinkle with parmesan cheese, parsley or basil and stir. If you have time, let it sit for up to 15 minutes for flavors to mingle.
• Garnish and serve: Add a dollop of ricotta cheese, more Parmesan cheese and herbs, and serve hot.

Tips for Best Results

These easy tips help make this the best Instant Pot lasagna soup! It will jump up to the number one spot of your soup recipes list.

• Separate lasagna noodles: After adding all ingredients, give it a gentle stir. You want the pasta submerged in liquid, so it cooks evenly but separated. This way it won’t stick while cooking.
• To thin out the soup: It’s normal for soup to thicken as it sits and especially the next day. Thin it out only with broth to avoid diluting the flavor with water. I added 2 cups more in a few hours. You can also season it more with Italian seasoning, salt and pepper.
• Don’t release pressure immediately: Don’t do Quick Release. Wait 5 minutes, otherwise soup will splatter a lot through the venting valve.
• Let it stand: Just for 10-15 minutes to let flavors marry each other.

What Are the Best Noodles to Use?

You can use any wavy lasagna noodles. This time I used regular pasta.

Whole wheat lasagna noodles or Kamut noodles can be used, I would cook soup for 4 minutes then.

For brown rice or gluten-free lasagna noodles, you’ll want to pressure cook soup for 2 minutes. Also they will fall apart a bit more.

You could also use other short noodles like farfalle (bowtie pasta) and penne pasta.

Other Variations

We love this twist on lasagna, it’s super versatile too. Here are some fun variations to try.

• Add veggies: Load up soup with vegetables and feel good about serving your family one of healthy Instant Pot recipes. 2-3 cups of chopped zucchini, carrots, celery, mushrooms, or bell peppers are just a few ideas.
• Use ground turkey: Make soup healthier by swapping beef for ground turkey. You could even use ground chicken. Don’t forget to use oil for sauteing the meat then.
• Add Italian sausage: Use half ground Italian sausage and half ground beef. There is the possibility you would have to drain some fat.
• Stir in cheeses in the pot: Get more cheesy and creamy taste by slowly mixing in up to 1-2 cups of freshly shredded mozzarella cheese or ricotta cheese.
• Make it dairy-free: Omit Parmesan cheese and top with dairy-free ricotta cheese.
• Add spinach: Boost nutrition and add more color with 2-3 cups of fresh baby spinach.
• Make it lighter: Use a leaner meat such as ground turkey and skip the ricotta cheese, or top with cottage cheese or shredded mozzarella.

How to Top and Garnish Lasagna Soup

It’s all about the toppings! I like to keep things simple and use what I have on hand. You can add all or any of these ingredients on top to add flavor to the soup:

• Ricotta cheese: My personal favorite, I love the rich creaminess.
• Parmesan cheese: Shaved or grated parmesan cheese is always a popular choice for Italian dishes.
• Mozzarella cheese: For a mild, salty taste plus it melts into gooey deliciousness.
• Fresh herbs: Add extra flavor and make your soup beautiful with parsley or basil.

And of course serve pressure cooker lasagna soup with crusty bread or whole grain bread!

How to Store and Reheat

Store: Refrigerate soup leftovers for 2 days. Technically it can last for 3-4 days but I find pasta becomes too soggy after 2 days.

Reheat: In a microwave or small pot on the stove. You can also reheat right in Instant Pot on Sauté mode if you are planning to consume all the leftovers. It’s best practice to reheat only what you will eat.

Freeze: I don’t recommend to freeze this soup as noodles become mushy once thawed.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot bolognese
• Instant Pot ground beef stroganoff
• Instant Pot chicken pasta
• Instant Pot spaghetti
• Instant Pot goulash

More Instant Pot Soup Recipes to Try

• Instant Pot zuppa toscana
• Instant Pot vegetable soup
• Instant Pot minestrone soup
• Instant Pot potato soup

Print

Instant Pot Lasagna Soup

Easy Instant Pot Lasagna Soup recipe with all the comforting flavors and far less work than a lasagna. On your table in just over 30 minutes!

Course Soup and Stew

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Pressure Up&Down Time 15 minutes minutes

Total Time 33 minutes minutes

Servings 8 servings

Calories 278kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 pound ground beef extra lean
• 15 ounces can diced tomatoes low sodium
• 2 cups marinara sauce
• 6 cups chicken broth low sodium
• 8 lasagna noodles broken into pieces
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil for frying
• 1/3 cup Parmesan cheese grated
• 1/4 cup parsley or basil finely chopped
• Ricotta cheese, parmesan cheese, parsley or basil for serving

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and ground beef. Saute for 7-10 minutes, stirring often and breaking meat into small pieces. Meat should not be browned. Press Cancel.
• Add diced tomatoes, marinara sauce, broth, lasagna noodles, Italian seasoning, salt and pepper. Stir well to separate the noodles.
• Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After wait 5 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Add Parmesan cheese, parsley or basil, stir the soup and I recommend to let it sit for 10-15 minutes uncovered or half way covered to allow the flavors to meld, if you have time.
• Garnish individual bowls of soup with more Parmesan cheese, ricotta cheese and more parsley or basil. Serve hot with a slice of bread.

Notes

Store: Refrigerate soup leftovers for 2 days. Soup can last for 3-4 days but I find pasta becomes too soggy after 2 days. You can also thin out the soup with more broth and spices as it will thicken with time.

I don’t recommend to freeze this soup because noodles will become mushy upon thawing.

Nutrition

Calories: 278kcal | Carbohydrates: 31g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 539mg | Fiber: 3g | Sugar: 5g

The post Instant Pot Lasagna Soup appeared first on iFoodReal.com.

Instant Pot Stuffed Pepper Soup has everything you love about stuffed peppers but cooked easier in one pot. Made with ground beef or turkey, bell peppers and your choice of rice, it’s a family-friendly meal for sure!

This Instant Pot stuffed pepper soup is stove top stuffed bell pepper soup meets Instant Pot stuffed peppers. I just updated this recipe with a bit shorter list of ingredients. If you have made it before, you won’t notice the change and soup tastes the same delicious!

My boys loved this Instant Pot soup recipe a lot!

Why You’ll Love This Recipe

• One pot meal: Everything cooks in Instant Pot, even the meat, making clean up a breeze.
• Hands off method: The only thing you have to pre-cook is the ground beef. All other ingredients are added raw and then cooked under pressure.
• Budget friendly: I always buy a pack of 4-6 bell peppers because it is one of affordable off-season veggies with so much flavor!
• Comforting and delicious: Stuffed pepper soup made in Instant Pot is perfect on a cold day or busy weeknight.
• Versatile: You can use ingredients you have on hand and like, let’s go over them.

Ingredients for Instant Pot Stuffed Pepper Soup

You will need the following ingredients to make stuffed pepper soup. They are all fridge and pantry staples.

• Ground meat: I used extra lean ground beef but you can also use ground turkey or ground chicken. Even addition of ground sausage is welcome.
• Uncooked rice: I used brown rice but you can also use white rice. The cook time will differ and both options are noted in the recipe card below.
• Bell peppers: You will need four large sweet bell peppers. It can be a combination of yellow, orange or red bell peppers. You can replace them with as many green bell peppers as you like.
• Veggies: Onion, garlic and celery for flavor. Feel free to mix and match any of these vegetables and also add carrots.
• Broth: I use low sodium chicken broth. You can also use beef broth or vegetable broth.
• Diced tomatoes: I like my stuffed bell pepper soup a bit chunky, so I add one can of diced tomatoes. You can also replace them with fire roasted tomatoes or tomato sauce.
• Tomato sauce: It adds more flavor, liquid and acts as a thickener.
• Italian seasoning: I prefer to use my homemade Italian seasoning. Feel free to use a combination of dried herbs like oregano, basil and thyme with a pinch of red pepper flakes for some heat.
• Sugar: Just a pinch of any sugar to offset the acidity of tomatoes. Maple syrup or honey will also work.
• Vinegar: It adds another layer of flavor and makes soup taste a bit sweet and sour. It’s delicious! Use any vinegar you have on hand.
• Oil: You need it only for sauteing the ground turkey or ground chicken because it is more lean. I don’t use oil for sauteing the ground beef or ground sausage.
• Salt and pepper: I recommend to add salt and pepper to taste at the very end after cooking. It is because there are many canned ingredients with different levels of sodium, so you don’t want to end up with overly salty soup.
• Fresh herbs: Parsley or dill.

How to Make Stuffed Pepper Soup in Instant Pot

This Instant Pot stuffed pepper soup recipe can be made as written in 6 quart Instant Pot, 8 quart Instant Pot or 10 quart Instant Pot. For 3 quart Instant Pot, half the ingredients but keep same cook time.

Also you can use any brand of electric pressure cooker. Please find full recipe card below.

• Saute the meat: Press Saute and wait for Hot on a display. Brown ground beef until it is in small pieces. You would have to stir it and break with a spatula often. Add spices in this step as well to allow them become fragrant. Press Cancel.
• Add remaining ingredients: Add onion, garlic, celery, diced tomatoes, tomato sauce, rice, sugar, vinegar and broth. No need to stir but if you did, it’s fine, Burn message shouldn’t happen because we have a lot of liquid in the pressure cooker.
• Pressure cook: Close the lid, set pressure valve to Sealing and pressure cook stuffed pepper soup in Instant Pot on high pressure for 8 minutes with white rice and 13 minutes with brown rice.
• Release pressure and let it stand: Then wait 5-10 minutes before releasing pressure, otherwise your counters will be covered in tomato soup. Just turn valve to Venting. Open the lid, give soup a stir and taste test. Add salt and pepper to taste, stir again and let it stand 5-10 minutes uncovered to allow flavors to “marry each other” and cool off a bit.

Tips and Variations

Instant Pot stuffed pepper soup has a few rules but otherwise is one of the most forgiving and flexible Instant Pot recipes ever!

• Don’t overcook the rice: After pressure cooking, don’t let soup sit and release pressure on its own, known as Natural Release. It is a lot of liquid and this process will take up to 45 minutes, while overcooking the rice and making it mushy.
• Don’t release the pressure right away: Known as Quick Release, do not turn valve to Venting immediately after cooking is finished. The liquids are still bubbling vigorously inside the pot, and pressure release will pull them along with rice, making it mushy. Be patient! There is that 5-10 minute sweet spot for the pressure release.
• Use any ground meat: Feel free to use ground chicken or ground turkey for a leaner stuffed pepper soup. You can also use ground beef, ground sausage removed from casing or ground pork.
• Drain the fat from beef: I like to use extra lean ground beef which doesn’t have to be drained. But if using regular ground red meat, I recommend to drain the fat, so the soup isn’t overly rich.
• To replace onion and garlic: Instead of fresh onion and garlic, you can use about 2 tablespoons of onion powder and 1 tablespoon of garlic powder respectively.

Should I Use White Rice or Brown Rice?

Good news is that to make this stuffed pepper soup, you can use white rice or brown rice. I have made it with long grain white rice and with long grain brown rice, the only difference is the pressure cooking time and the nutrition of brown rice is higher.

You may be able to use jasmine rice or basmati rice but it might fall apart a bit more than long grain rice.

Also please note we use uncooked rice. No need to precook your rice before adding it to the Instant Pot!

What Do I Serve Stuffed Pepper Soup with?

First of all, after the stuffed pepper soup cooled off a bit in Instant Pot and its flavors had a chance to melt, I add a big handful of chopped fresh parsley or dill to the pot and stir. You don’t want to add it to freshly cooked super hot pot of soup because herbs will “cook” and brown.

Traditionally stuffed bell pepper soup is served just like stuffed peppers with a dollop of sour cream or plain yogurt. And more parsley or dill into each individual bowl. A sprinkle of shredded mozzarella cheese would melt nicely in a bowl as well.

We like it with toasted or fresh whole grain bread or baguette. Hot sauce right in the bowl adds a bit of a heat kick too. Enjoy!

How to Store and Reheat

Store and meal prep: Instant Pot stuffed pepper soup is perfect for meal prepping for a week. It lasts in the fridge for up to 5 days as there are no veggies or pasta to get soggy.

Reheat: Always reheat only amount of soup you will eat at that time. Means don’t heat up entire pot, cool it and refrigerate again. It spoils the food.

Instead, pour desired amount of stuffed pepper soup into a small pot, heat on low heat while covered for about 5 minutes, stir and see if soup is warm enough.

You can always go the microwave route, and reheat a bowl of soup for 2-3 minutes.

If frozen, allow soup to thaw first in the fridge overnight or on the countertop for about 6 hours.

Can I Freeze It?

There is a big debate online how to freeze stuffed pepper soup but I personally think it’s actually very simple. I don’t think you have to cook rice separately or worry about it becoming mushy. Also bell peppers are already cooked and sort of limpy. I think this soup freezes just fine!

To freeze it, cook the soup and let it cool completely. Then transfer to a large airtight container leaving a few inches on top to allow room for expansion. Thaw in the fridge overnight or on a countertop for 5-6 hours.

FAQs

More Bell Pepper Recipes to Try

• Ground chicken stuffed peppers
• Baked chicken and peppers
• Cauliflower stir fry with bell peppers

More Instant Pot Soup Recipes

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot taco soup
• Instant Pot minestrone soup
• Instant Pot beef barley soup

You might also love these healthy Instant Pot recipes!

Print

Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is everything you love about stuffed peppers but made in one pot with ground beef, bell peppers and rice.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 223kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound ground beef , turkey or chicken
• 4 large bell peppers chopped
• 2 large celery stalks finely chopped
• 1 large onion finely chopped
• 2 large garlic cloves minced
• 1 cup white rice or brown rice rinsed & drained
• 14 ounces can tomato sauce low sodium
• 14 ounces can diced tomatoes low sodium
• 6 cups chicken broth low sodium
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon sugar
• 1 teaspoon vinegar
• 1/4 cup parsley or dill finely chopped

US Customary – Metric

Instructions

• On Instant Pot, press Sauté and wait until display says Hot. Add ground beef and Italian seasoning. Cook for 4-5 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.
• Press Cancel and add bell peppers, celery, onion, garlic, rice, tomato sauce, diced tomatoes, chicken broth, salt, pepper, sugar and vinegar. No need to stir but you can.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 8 minutes – with white rice, for 13 minutes – with brown rice.
• After let soup sit for 5 minutes and then release pressure using Quick Release method by turning pressure valve to Venting.
• Add parsley and serve warm with a dollop of yogurt or sour cream.

Notes

• Store: Refrigerate in an airtight container or inner Instant Pot liner with a fitting lid for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Ground meat: Feel free to use ground turkey, ground chicken or lean ground beef.
• Colour of peppers: Green pepper adds nice more bitter taste which I love but now many don’t. You can mix and match any colours and shapes of peppers.

Nutrition

Serving: 2cups | Calories: 223kcal | Carbohydrates: 30g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 422mg | Fiber: 3g | Sugar: 7g

The post Instant Pot Stuffed Pepper Soup appeared first on iFoodReal.com.

Instant Pot Sweet Potato Casserole is a fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

This Instant Pot sweet potato casserole is a hybrid between my healthy sweet potato casserole, healthy mashed sweet potatoes and candied pecans topping I “borrowed” from the arugula beet salad.

A lot of sweet potato casseroles are finished with a marshmallow topping but we love the added crunch from the pecan streusel. It’s so delicious, it’s practically a dessert!

Why You’ll Love This Recipe

• Saves the space: Your stove will have more space thanks to this Instant Pot recipe, it’s so convenient on a busy Thanksgiving day!
• Wash less dishes: The beauty of this casserole recipe is that everything cooks in Instant Pot. Everything! The sweet potato souffle, the topping and that’s all there is to it.
• Healthier: Help yourself to a big serving, this sweet potato casserole has no refined sugars. It’s naturally sweetened and perfectly creamy.
• Easy recipe: This simple side dish is made in one pot and ready in 30 minutes from start to finish! Baking is optional, see tips below.
• Delicious: Enjoy all the classic flavors in every bite! Deep sweet potato, lightly sweetened pecans, a touch of maple syrup, and warm spices.

Ingredients for Instant Pot Sweet Potato Casserole

A small handful of everyday staples is all you need to make this Instant Pot sweet potato casserole recipe.

It may be a holiday favorite, but you can make this tasty side any time!

• Sweet potatoes: Choose fresh sweet potatoes that are firm with red, brown, or light skin and make sure there is no discoloration or root growing off of them.
• Butter: I used unsalted butter but you can swap with coconut oil, ghee, or vegan butter. If using salted butter I recommend decreasing the amount of extra salt.
• Whole milk: Helps make the mashed sweet potatoes creamy. I like whole milk but you can also use almond milk, soy milk, oat milk, coconut milk from the carton, or any plant based milk for a dairy-free version.
• Maple syrup: Liquid sweetener is divided between the sweet potatoes and pecan topping. Pure maple syrup is best for flavor, honey can be used as well.
• Seasoning: Cinnamon, pure vanilla extract, salt, pepper, and dried rosemary.
• Pecans: You’ll need 1 cup coarsely chopped nuts.

How to Make Sweet Potato Casserole in Instant Pot

Here’s a quick overview of how to make sweet potato casserole in Instant Pot using any electric pressure cooker, I used my 8 quart Instant Pot.

There is a full recipe card below with measurements and instructions.

• Toast pecans: Sauté nuts until fragrant, stirring occasionally. I have to say it takes about 7 minutes. Just like preheating Instant Pot after you press Sauté and until display says Hot takes 3-4 minutes.
• Make pecan topping: Add rosemary, maple syrup and stir until well coated. Transfer to a bowl and press Cancel button on your Instant Pot.
• Cook sweet potatoes: Add water, sweet potatoes, and salt. Liquid will not and should not cover the potatoes. Cook on high pressure for 10 minutes and then release pressure using Quick Release.
• Make sweet potato souffle: Drain sweet potatoes very well. Then add butter, milk, maple syrup, cinnamon, vanilla extract, salt, pepper. Use a potato masher to mash until smooth.
• Assemble: Transfer sweet potato mixture to a square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.

Can I Substitute Yams for Sweet Potatoes?

Yes and no. People often get sweet potatoes and yams mixed up but they each have a different look and taste.

Red orange skinned sweet potatoes often are labeled “yams” at grocery stores in North America. Although yams are entirely different, they are rarely found in North American grocery stores.

Sweet potatoes have a smooth reddish-brown skin and their orange flesh is soft and sweet when cooked. True yams have a rougher dark brown skin comparable to tree bark, their flesh is a lighter beige and they are more dry and starchy like a regular potato with an earthy, neutral taste.

So use sweet potatoes only and more likely you won’t find true yams in a store near you, they are in specialty stores.

Should I Bake It in the Oven?

We enjoy this Instant Pot sweet potato casserole as is, that’s why I didn’t add an egg. The inside is fluffy and topping is crunchy. To me personally, baking this yam casserole for another 30 minutes defeats the purpose of making it in Instant Pot all together.

But you can. Just add an egg to the mixture and bake without topping for 20 minutes at 400 degrees F. Then add the topping.

More Tips for Best Results

• Use cold water: Cook potatoes in cold water. The potato starch reacts as soon as it touches warm or hot water which leads to uneven cooking.
• To add marshmallow topping: Are you team marshmallow? Add marshmallows with or without the pecans, you will have to bake it. After you’ve transferred the sweet potato mixture to the baking dish, add marshmallows on top and bake at 350 F for 20 – 30 minutes until melted and browned. Then sprinkle with pecans, if you like, and serve.
• Other nuts: You can substitute walnuts for pecans.
• Drain sweet potatoes well: Avoid a watery Instant Pot sweet potato casserole by draining the potatoes really well.

Serving Suggestions

There are so many dinner and other side dish options that pair perfectly with sweet potatoes, a few of our favorites include:

• Boneless turkey breast roast
• Instant Pot turkey breast
• Healthy green bean casserole
• Apple sausage stuffed butternut squash
• Cauliflower stuffing

Enjoy and browse all my healthy Thanksgiving recipes for easy menu planning!

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftovers in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Reheat: Warm up casserole in the oven at 350 degrees F for 15-20 minutes.

Can I Make It Ahead of Time?

Yes, whenever there’s a chance to make a big meal less stressful I meal prep whatever I can.

Follow the sweet potato casserole recipe but don’t add topping. Refrigerate pecan-less casserole covered with plastic wrap, store candied pecans in a dry place. Then assemble and warm up in the oven before serving.

FAQs

More Sweet Potato Recipes to Try

• Sweet potato egg breakfast casserole
• Healthy oven roasted sweet potatoes
• Tex Mex sweet potato skillet
• Sweet potato and eggs
• Air fryer sweet potato fries
• Sweet potato pizza crust
• Sweet potato hummus

More Instant Pot Recipes

• Instant Pot mashed potatoes
• Instant Pot baked potatoes
• Instant Pot chicken and potatoes

Browse more of healthy Instant Pot recipes.

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Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole is fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

Course Casserole

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 313kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

Pecan Topping:

• 1 cup pecans coarsely chopped
• 2 tbsp maple syrup or honey
• 1/2 tsp dried rosemary minced

Casserole:

• 2 lbs sweet potatoes peeled & sliced into thick rounds
• 1/2 cup water
• 2 tbsp butter or coconut oil
• 1/4 cup whole milk
• 1 tbsp honey or maple syrup
• 1 tsp cinnamon
• 1/2 tsp pure vanilla extract
• 3/4 tsp salt divided
• Ground black pepper to taste

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes). Add pecans and toast until fragrant, stirring occasionally (takes about 7 minutes).
• Add rosemary, 1 tablespoon maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
• Add water, sweet potatoes and 1/4 teaspoon salt. Liquid should not cover the potatoes. Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After cooking, release pressure immediately by turning pressure valve to Venting. Drain sweet potatoes very well.
• Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 teaspoon salt, pepper and mash until smooth.
• Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
• We enjoy it as is or you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.
• Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe. Or prepare entire mash and refrigerate and store candied pecans in a dry place, then assemble and warm up in the oven.

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 414mg | Fiber: 6g | Sugar: 14g

The post Instant Pot Sweet Potato Casserole appeared first on iFoodReal.com.

This easy Instant Pot Kidney Beans recipe is a foolproof, no soak method for perfectly tender beans. A quick way to add flavorful plant-based protein to any dish!

If you’re looking for other Instant Pot beans, try my Instant Pot black beans and Instant Pot chickpeas.

Instant Pot kidney beans have been a real lifesaver. They’re affordable, healthy, and incredibly versatile. Not to mention quicker and easier than cooking dried beans on the stovetop, with no pre-soaking required!

These homemade kidney beans are more flavorful than canned beans with much better texture. After 1 hour you’ll have perfect plump beans to add into soups, stews, and chilis.

Why You’ll Love This Recipe

• Foolproof recipe: I tested this recipe 3 times to make sure beans come out perfect and not mushy.
• Perfect shape: So you can make them for salads like Mexican bean salad and don’t worry about final results.
• Budget-friendly: Dried beans are cheaper than canned and great for making large batches. Save money and eat healthy!
• You’ll avoid BPA: Using quality dried kidney beans means no aluminum cans, no added salt or any other extras.
• Delicious: Can’t compare to canned beans, they’re delicious if you enjoy them freshly cooked.
• So many uses: Beans are the perfect addition to chili recipes, soups, casseroles and salads. You can even use the bean broth, see recommended uses below.

Ingredients for Instant Pot Kidney Beans

It only takes 3 ingredients to make perfect Instant Pot kidney beans.

• Dried red kidney beans: Most bulk sections of grocery stores have dried kidney beans. No soaking is required, but you will need to rinse them with cold water and drain after to get any dirt off.
• Cold water: Make sure to use cold water, warm or hot water with skew the cook time.
• Salt: Adding a touch of salt before pressure cooking adds flavor.

How to Cook Red Kidney Beans in Instant Pot

Other recipes call for 40-45 minutes but I found my beans very mushy in that time frame. Here is how to cook kidney beans in Instant Pot with 1 minute prep time and 25 minutes cook time.

There is a recipe card with full instructions below.

• Prep the beans: Rinse kidney beans in a medium mesh sieve under cold water and drain completely. Don’t soak.
• Combine ingredients: Add rinsed beans and cold water to the Instant Pot, then sprinkle with salt to taste and close the lid.
• Cook on High pressure for 25 minutes: Set pressure vent to Sealing and, depending on the model, press Pressure Cook on High or Manual button.
• Natural pressure release: Let pressure come down on its own with Natural Release, it will take roughly 20 minutes. Then turn valve to Venting to release remaining pressure. Don’t do Quick Release because beans won’t be cooked and pressure will destroy their outer shell.
• Rinse, drain, and serve: Rinse with cold water right away and drain. Use in recipes or store for later use.

Tips for Best Results

Here are my expert tips for the best Instant Pot kidney beans.

• Use cold water: Warm or hot water will change the coming to pressure time of any electric pressure cooker and beans will not cook properly.
• Don’t skip salt: A pinch of salt brings out the flavor in beans and they’ll taste much better.
• Add seasonings if you want: Extra seasonings is not necessary, especially if you cook kidney beans for using in soups and stews. But you can add flavor by replacing water with vegetable broth or add seasonings like a clove of garlic, onion powder, cumin, chili powder, Italian seasoning, oregano, smoked paprika, or bay leaves.
• Use exact measurements: Whether you make a single batch, double or triple the recipe, be sure to use exact measurements as listed in the recipe to end up with perfectly cooked beans. Because less or more water will increase or decrease pressure build up time thus cooking time.
• After cooking, a lot of liquid is normal: You need it, so kidney beans stay submerged in water and cook fully.
• Drain and rinse beans immediately: After cooking don’t leave the beans in hot broth. They can become mushy as they will keep cooking.

Do I Have to Soak the Beans?

No. Soaking the beans rehydrates them so they cook faster, but the Instant Pot does that for you. So all you need to do before pressure cooking the beans is rinse and drain them.

You can’t cook soaked beans using this recipe, the pressure cook time is for dried beans not previously soaked. They will come out mushy if you soak the beans.

What Can Instant Pot Kidney Beans Be Used for?

You’ll love having a batch of Instant Pot red kidney beans on hand, there are so many great uses for them!

We love adding kidney beans to healthy turkey chili, ground chicken chili, and Tex mex spaghetti squash.

They also make a great salad topping, are the perfect compliment to Instant Pot long grain white rice, bulk up a burrito, or make British-style beans on toast garnished with fresh parsley.

Leftover broth is great for making soups like mushroom bean soup or vegetarian borscht (sub with some chicken broth to avoid overpowering flavor of the bean broth).

How to Store

Store: Cooked kidney beans should be stored in an airtight container, and will last in the refrigerator for up to 5 days.

If you’d like to use them in place of canned beans, 1.5 cups drained cooked beans would equal a standard 15 ounces can.

Freeze: I like to freeze beans in individual servings that equal a 15 ounce can of drained beans. To do that, drain and rinse kidney beans with cold water. Transfer 1.5 cups into a resealable freezer-safe bag, let air out, seal, and freeze for up to 6 months.

FAQs

More Instant Pot Recipes to Try

• Instant Pot rice and beans
• Instant Pot turkey chili
• Instant Pot chili
• Instant Pot baked beans
• Instant Pot vegetarian chili
• Instant Pot black bean soup

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Instant Pot Kidney Beans

This easy Instant Pot Kidney Beans recipe is a foolproof, no soak method for perfectly tender beans. Ready in your pressure cooker in 1 hour.

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 1 minute minute

Cook Time 25 minutes minutes

Pressure Up & Down Time 30 minutes minutes

Total Time 56 minutes minutes

Servings 3 cups

Calories 210kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup dried red kidney beans rinsed & drained
• 3 1/2 cups cold water
• Pinch salt

US Customary – Metric

Instructions

• In Instant Pot, add kidney beans, cold water and a pinch of salt.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button for 25 minutes.
• After let pressure subside on its own for 20 minutes and then release remaining pressure by turning valve to Venting.
• Open the lid, stir gently and try a few beans. If you see some are still a tiny bit hard, re-close the lid and let them sit for 5 minutes. They will soften up quickly!
• Rinse beans with cold water and drain. Use in recipes or store. Don't let them sit in hot liquid because they will become mushy.

Notes

• Store: Cooked beans refrigerate well for up to 5 days. You can use them in place of canned beans with a ratio of 1.5 cups drained cooked beans = 15 ounces can.
• Freeze for later: Drain and rinse with cold water. Measure 1.5 cups (equal to a 15 ounces can drained) into resealable sandwich bags, let air out, seal and freeze for up to 6 months.
• Thaw: Place bag with frozen beans on a counter for a few hours or in the fridge overnight. You could also place it in a bowl with hot water for 5 minutes and then drain it.
• Water: It is super important to use cold water not to alter cook time.
• Bean broth: Do not discard the liquid. Use as a base for making any soup.

 

Nutrition

Serving: 1cup | Calories: 210kcal | Carbohydrates: 38g | Protein: 14g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 21mg | Fiber: 9g | Sugar: 1g

The post Instant Pot Kidney Beans appeared first on iFoodReal.com.

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Eat a lot of rice? Learn how to make Instant Pot long grain white rice and Instant Pot jasmine rice.

When my boys were young I could get them to eat anything as long as it was mixed with rice, and I have to say basmati crept its way to the top.

The aroma and nutty flavor set it apart from any other long grain white rice and when paired with a main dish like crockpot butter chicken or Mediterranean chicken skillet those long, slender grains are perfect for soaking up the savory sauce.

Once I realized rice was going to be a staple, I ditched the stovetop and make quick and easy Instant Pot basmati rice instead.

Why You’ll Love This Recipe

• Quick: Thanks to the Instant Pot, cooking basmati rice is easy, hands-off, and faster than rice cooker or stovetop methods.
• Perfect every time: Without fail the texture is tender and fluffy, and each grain is separate.
• Convenient: No need to wait for it to boil or watch it. This is one of the easiest Instant Pot recipes that saves time and is hands-free.
• Recipe specific for this type of rice: All rice differs a bit. Use this recipe for white basmati rice so it comes out perfect!
• No mess: Sometimes cooking rice on the stove can splatter but clean up is easy with pressure cooker basmati rice.

Ingredients for Instant Pot Basmati Rice

The ingredients for Instant Pot basmati rice are so simple. All you need is rice, water, and salt.

• Basmati rice: Be sure to only use white basmati rice for this recipe, you’ll be able to find many brands in your local grocery store.
• Cold water: Absorbs into the rice leaving it soft and fluffy. It must be cold water!
• Salt: We’ll add a touch of salt to enhance the natural flavor.

How to Cook Basmati Rice in the Instant Pot

Here’s a quick overview of how to cook white basmati rice in Instant Pot. It’s ready in 20 minutes and your Instant Pot does all the work!

• Rinse and drain: Using a fine mesh strainer, rinse rice thoroughly with cold water until the water runs clear. Then drain well so there is no excess water.
• Combine ingredients: Add rice then cold water to the Instant Pot, then sprinkle with salt. Give it a gentle stir so the rice is submerged in water and close the lid.

• Cook: Set pressure vent to Sealing and cook on High pressure or Manual for 4 minutes.
• Release pressure: Let it release pressure naturally for 10 minutes. Avoid Quick Release when making rice, Natural Release allows the rice to absorb any remaining liquid as it sits. Once the natural pressure release is done, turn valve to Venting.
• Fluff and serve: Open the pot, fluff with a fork, and serve perfect basmati rice hot or let it cool while you meal prep.

Tips for Best Results

Whether you are seasoned or new to pressure cooking, you’ll be making basmati rice like a pro with these top tips.

• Any pressure cooker works: Use any electric pressure cooker that has the High pressure setting. For cooking rice on Low pressure, please see notes section below.
• Rinse the rice: Washing the rice first gets rid of any extra starch and prevents the rice from clumping together as it cooks. It’s also important to drain well, any extra water will skew the cook time and ultimately change the results.
• Use cold water to cook it: Rice will be overcooked if you use warm or hot water, it’s important to use cold water for both rinsing and cooking.
• Stir before pressure cooking: Unlike most of my healthy Instant Pot recipes where I recommend not to stir the ingredients, this recipe is different! To ensure your basmati rice is properly cooked the rice needs to be fully submerged in water.
• Add salt before cooking: If you’re worried about making your rice salty, don’t. A touch of salt enhances its delicious nutty flavor and prevents bland rice.
• Use broth instead of water: If you’d like to add more flavor you can swap with chicken broth, vegetable broth or beef broth. Make sure the broth is cold and I highly recommend low sodium broth, or reduce the amount of salt.

Troubleshooting Tips

If your Instant Pot basmati rice didn’t come out as well as you hoped, here are some troubleshooting tips for next time.

• Rice is hard: If water to rice ratio is off, meaning not enough water or too much rice, your rice may be hard. You could try adding a splash of water, give it a stir, and let it sit covered for 3-5 minutes to let it soften. And next time use 1 1/4 cups water.
• Rice is burnt: Burn notice can be the result of not enough water. If the vent was accidentally left on the Venting position before Instant Pot came to pressure, then you might also see that Burn notice. And lastly, it may be time to replace the lid’s silicone ring.
• Rice is mushy: Mushy or soggy rice is usually caused by too much water or broth absorbed into the rice, cooked for too long, or overcooked because warm or hot water was used instead of cold water.
• Rice is sticky: Sticky rice is also caused by adding too much water or you skipped rinsing, don’t skip!
• Rice is bland: Even though basmati rice has more flavor than regular white rice, that little bit of salt makes it taste so much better, trust me!

Can I Use Rice Button on my Instant Pot?

If what you have is an Instant Pot Duo with low pressure then yes, you can use the Rice button. I actually choose that method often when cooking any white rice in Instant Pot. In my opinion it comes out more perfect because with the Rice button the rice cooks on Low heat for 12 minutes.

However, some models like the Instant Pot LUX does not have the low pressure option and their Rice button is preset to 10 minutes of High pressure cooking, which is too aggressive for rice. That’s why when using my LUX model I always cook for 3 minutes on High pressure and do the Natural Release for 10 minutes.

I have tested this recipe many ways with both models, let me know what model you have and how it works for you.

What Can I Serve with Instant Pot Basmati Rice?

Our top choice would be an entree with lots of sauce to pour over the basmati rice, but honestly it pairs well alongside anything, makes a tasty rice pilaf, and delicious on its own.

• Butter chicken: Try my Instant Pot butter chicken or slow cooker butter chicken.
• Chicken curry: We love the rich sauces in Instant Pot chicken curry, yellow chicken curry and Thai chicken curry.
• Vegan: Enjoy a hearty vegetarian meal with fried tofu or Instant Pot dal or green lentil curry.
• Seafood: Serve bang bang shrimp tacos with a side of basmati rice. You could even stir some green onion and lemon zest into the rice for extra flavor.
• Beans and rice: This protein-packed option is also vegetarian but makes a great side dish too.
• Meal prep: Make your rice ahead of time and serve with one of these healthy Instant Pot recipes.

How to Store

Store: Leftover basmati rice can be kept in the refrigerator for up to 5 days, be sure it’s stored in an airtight container.

You can eat cold rice, as long as it has been cooled and stored correctly, but to me cold rice tastes hard, so I prefer to reheat it.

Microwaving is best to get a soft and fluffy texture but you can also reheat it on the stove by adding cold rice to a small pot, add a splash of water, cover, and simmer slowly until warmed through and softened.

Freeze: Allow fully cooked rice to cool, transfer to an airtight container and store in the freezer for up to 3 months. You can thaw at room temperature for a few hours or overnight in the fridge.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Basmati Rice

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup white basmati rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Basmati Rice appeared first on iFoodReal.com.

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It’s the perfect side dish to any meal or double the recipe for easy meal prep!

You’ll also get perfect results with Instant Pot long grain white rice and Instant Pot basmati rice.

I call my pressure cooker the “magic pot” and have tons of delicious healthy Instant Pot recipes, but one of the easiest and most popular in our house is Instant Pot jasmine rice.

It’s fluffier than white long grain rice with a slightly sweet flavor, we love it so much!

We love to serve it with curry dishes like Instant Pot chicken curry or Instant Pot dal, and with this creamy lemon chicken and asparagus or lemon garlic chicken to soak up the sauce.

And don’t get me started how amazing it is with ratatouille!

Why You’ll Love This Recipe

• Quick: The Instant Pot cooks much faster than stove top or rice cooker.
• Convenient: No more babysitting the pot to reduce heat after boiling, just let it run and rice will cook just right every time!
• No need to buy a rice cooker: Save space in your kitchen! Now that you can make delicious jasmine rice in Instant Pot, you only need one appliance.
• Perfect for meal prep: It’s nice to have a container of cooked rice in the fridge. On busy weeknights I like to make quick Thai chicken curry or yellow chicken curry, lay over a bed of jasmine rice and your 30 minute dinner is ready.

Ingredients for Instant Pot Jasmine Rice

You only need 3 ingredients to make this Instant Pot jasmine rice recipe.

• Jasmine rice: Any brand of jasmine rice will work. I made 1 cup dried rice for a quick side dish, you can make as little as 1 cup or more depending on the size of your pressure cooker.
• Cold water: You’ll need 1 cup of water for 1 cup rice. Make sure it’s cold water, so all rice grains cook evenly.
• Salt: Adding a bit of salt helps bring out the natural flavor of the rice.

How to Cook Jasmine Rice in the Instant Pot

Here’s how to cook jasmine rice in Instant Pot, you’ll love how easy it is!

There is a full recipe card below.

• Rinse rice: Pour dry rice into a fine mesh sieve and rinse under cold water. Jasmine rice tends to be more sticky than other white rice, so rinse longer until water runs clear then drain really well.
• Add rice and water: Add rinsed rice to the Instant Pot then pour cold water over the rice.
• Add salt: Next, sprinkle the salt into the pot and stir, making sure the rice is fully submerged.

• Cook on high pressure: Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• Set to natural pressure release: Allow the pressure to come down on its own on Natural Release. The rice will absorb any remaining liquid as it sits so you want to avoid Quick Release. After about 10 minutes turn valve to Venting to release remaining pressure.
• Fluff and serve: Open the lid and fluff your rice with a fork. Serve Instant Pot jasmine rice as you like.

Tips for Best Results

Here are 7 tips to follow when making pressure cooker jasmine rice.

• Any electric pressure cooker will work: Any brand name that can cook on high pressure will work for this recipe, any size too.
• Rinse rice thoroughly: Rinsing removes any excess starch, so your rice comes out fluffy instead of mushy and sticky. And make sure to drain well too because any extra water will affect the cook time and results.
• Cook rice immediately after rinsing: Otherwise it starts soaking up the water it was rinsed with and starts “cooking”. Again mushy rice.
• Use cold water: For rinsing and cooking. If you use warm or hot water your rice will be overcooked.
• Stir before pressure cooking: Make sure rice is fully covered in water to ensure full cooking. In most of my Instant Pot recipes, I say not to stir the ingredients, but this recipe is not one of them!
• Add salt before pressure cooking: Always add salt when cooking plain rice. It brings out its natural flavor.
• Use cold broth: You can use cup for cup broth instead of water. I love jasmine rice with water because I love its taste but you can use chicken broth, vegetable broth or beef broth.

Can I Use Rice Button on my Instant Pot?

Yes, if you have Instant Pot Duo with low pressure option. Honestly, my favorite method to cook any white rice in Instant Pot is with the Rice button.

Rice cooked with Rice button is cooked on Low heat for 12 minutes. It comes out super perfect and each grain is separate.

Not all electric pressure cookers have a low pressure option. Like with Instant Pot LUX the Rice setting is set to 10 minutes on high pressure. It works but I don’t love it and you will have to do Quick Release with this method.

I recommend to cook jasmine rice in Instant Pot with high pressure setting only for 3 minutes and 10 minutes of Natural Release.

I do have both Instant Pots and have tested this recipe both ways.

Common Mistakes and Troubleshooting Tips

• Hard rice: This means not enough water or too much rice. Be sure to measure correctly and skim the top of measuring cups. If your rice comes out hard, add a splash of water, stir, cover and let sit for 3-5 more minutes.
• Burnt rice: If you got Burn notice, it means there was not enough water in the Instant Pot. Maybe you accidentally left on sealing valve on Venting position, haven’t measured ingredients correctly or it might be time to replace silicone ring in the lid.
• Mushy rice: There was either too much water or overcooked because you used warm or hot water.
• Sticky rice: If you skipped rinsing you’ll end up with sticky rice.
• Bland rice: Don’t forget to add the salt, you only need a pinch to enhance the flavor.

How Do I Serve Instant Pot Jasmine Rice?

There are so many ways to serve Instant Pot jasmine rice, here’s just a few of our favorites.

• Simple seasonings: My favorite way! In my world, there is nothing better than cooked white rice with butter! Ghee, coconut oil or extra virgin olive oil add extra flavor too.
• With stir fries: Serve with healthy chicken stir fry, shrimp vegetable stir fry or beef stir fry.
• With chicken: Any chicken cooked any way. Try baked honey garlic chicken, healthy fried chicken, or lemon pepper chicken.
• Add to soups: Add to Thai chicken butternut squash soup instead of quinoa.
• With sauce: Thai sweet chili sauce, peanut sauce or Japanese carrot ginger dressing would be delightful drizzled on top of freshly cooked jasmine rice.
• For breakfast: Replace brown rice with jasmine rice in this brown rice pudding and enjoy it for a week of make ahead breakfasts.

How to Store

Store: You can store jasmine rice in the refrigerator for up to 5 days in an airtight container.

I find cold rice tastes hard but when it’s reheated it softens.

I prefer reheating rice in the microwave because it tastes freshly cooked and comes out soft and fluffy. Alternatively, you could simmer while covered with a splash of water.

Freeze: Transfer cooled rice to an airtight container and store in the freezer for up to 3 months. To thaw, place in the fridge overnight or on the counter for a few hours.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

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Instant Pot Jasmine Rice

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It's the perfect side dish or double the recipe for easy meal prep!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup jasmine rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Jasmine rice tends to be more sticky than other white rice, so rinse longer. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Jasmine Rice appeared first on iFoodReal.com.

Hearty Chicken Chickpea Stew with tender chicken, chickpeas, and vegetables infused in a tahini flavored broth. Make it stove top, Instant Pot, or slow cooker, it’s the perfect meal to warm you up.

Love stew? Try this chicken stew or for hands off dinner make this chicken stew in slow cooker.

I always-always tell people when asked how I manage to cook healthy while raising 2 kids and running a business, that the key to success is to cook big pots of soup and stew, stir fries and other types of throw together one pot meals.

This chicken chickpea stew recipe is easy and flavor packed with tons of protein and fiber. Delicious, comforting, and filling, it’s everything a stew should be!

Why You’ll Love This Recipe

• Budget-friendly: Healthy meals like this chicken and chickpea stew are affordable because many times anything can go in that pot.
• Easy: They are quick because chop-chop and simmer, it doesn’t have to be perfect.
• Leftovers: And because it makes a big batch, you open the fridge or freezer and leftovers are staring at you!
• Healthy: When it comes to healthy chicken recipes, a colorful stew will keep you super satisfied. It’s filled with wholesome ingredients and includes a medley of protein, fiber, vitamins, and minerals.

Ingredients for Chicken Chickpea Stew

This chicken chickpea stew is great, using the simplest ingredients you could only imagine. See substitutions in FAQ’s.

• Boneless and skinless chicken breast: Just a pound to make meat more of a side rather than main ingredient.
• Tomatoes: You can use fresh cubed tomatoes or canned diced tomatoes. Another option is fire roasted tomatoes to add a smoky flare or kick up the heat with Rotel.
• Quinoa: Uncooked and any color you have on hand.
• Chickpeas: Low fat and a great source of protein, you can use canned chickpeas or Instant Pot chickpeas.
• Tahini paste: That 1/2 cup of tahini changes everything for this stew!
• Onion and garlic: Aromatics include diced onion and minced garlic, use fresh garlic for best flavor.
• Oil: Use a high smoke oil like olive oil or avocado oil for sautéing.
• Bell peppers: Chop 2 pounds of any color you like, I like orange, yellow, and red peppers for their sweeter taste but green peppers work great too. If you’d like to add more veggies I recommend celery, carrots, and potatoes. You could also stir in some fresh spinach towards the end.
• Chicken broth: I recommend low-sodium chicken broth or homemade chicken broth.
• Herbs and spices: Salt, pepper, bay leaves, fresh parsley or basil.

How to Make Chicken Chickpea Stew

Here’s a quick overview how to make easy one-pot chickpea stew on the stove.

There’s a full recipe card below along with instructions for making this hearty stew in the Instant Pot or slow cooker.

• Sauté aromatics: Heat a large Dutch oven on low heat, add oil and swirl to coat. Add onion and garlic and cook for 5 minutes.
• Add vegetables and chicken: Increase to medium heat and add bell peppers to the pot, cook for 5 minutes while stirring occasionally. Next, add cubed chicken and cook for 5 more minutes.
• Combine remaining ingredients: Add tomatoes, quinoa, chickpeas, chicken broth, salt, pepper, bay leaves, and stir.
• Simmer: Cover with lid and cook on low for 20 minutes.

Tips for Best Results

Here are my pro tips to making a flavorful stew.

• Use chicken thighs: If you prefer dark meat feel free to use boneless skinless chicken thighs.
• Where to find tahini: You can find it in any supermarket, most grocery stores where I live have tahini paste. For sure, health food stores will carry it. You could also use ground up sesame paste.
• No need to rinse quinoa: Quinoa comes pre-washed and will get stuck in a mesh strainer. I did not find this stew bitter but some readers have, so rinse if you wish.
• Add other spices: Cater to your taste buds, add fragrance and flavor with spices like chili powder, smoked paprika, red pepper flakes, turmeric, coriander, or ground cumin. You can also add fresh cilantro if you like its strong taste.

What to Serve Chickpea Stew with?

A crisp simple lettuce salad, massaged kale salad, or healthy broccoli salad pairs perfectly with this tender stew along with bread, pita, or naan to soak up the rich sauce.

How to Store

Store: Transfer leftovers to an airtight container, pop in the refrigerator, and enjoy within 5 days.

Freeze: Once cooked and cooled completely, store in an airtight container and keep in the freezer for up to 3 months. Reheat on a stovetop covered on low.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to a gallon size resealable plastic bag with other ingredients (minus tahini and herbs) to freeze.
• Instant Pot: Freeze all ingredients (minus chicken broth, tahini and herbs) in a gallon size resealable plastic bag. Cook from frozen with 2 cups chicken broth on High pressure for 20 minutes. Quick release.
• Slow cooker: Thaw in the fridge for 24 hours before cooking. Cook with 2 cups chicken broth on Low for 8 hours or on High for 4 hours.
• After cooking: Add tahini and herbs, stir and let stand for a couple minutes.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

FAQs

More Stew Recipes to Try

• Healthy white chicken chili
• Ground turkey stew
• Instant Pot beef stew
• Ratatouille

More Chickpea Recipes to Try

• Chickpea avocado salad
• Chickpea tuna salad
• Garlic hummus
• Mediterranean chickpea salad
• Sweet potato hummus

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Chicken Chickpea Stew

Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 45 minutes minutes

Total Time 53 minutes minutes

Servings 8 servings

Calories 391kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 pounds bell peppers seeded and coarsely chopped
• 1 pound boneless & skinless chicken breasts cubed
• Oil for frying
• 1 pound tomatoes cubed or 28 oz can diced tomatoes
• 1 cup quinoa uncooked
• 2 x 14 ounces cans chickpeas rinsed & drained
• 2 cups chicken broth low sodium
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/2 cup tahini paste
• 1/2 cup fresh parsley or basil finely chopped

US Customary – Metric

Instructions

Stovetop

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add bell peppers and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
• Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves. Stir, cover and cook on low for 20 minutes.

Instant Pot

• Add ingredients in exact order listed: onion, garlic, bell pepper, chicken, quinoa, chickpeas, broth, salt, pepper, bay leaves and tomatoes. Do not stir.
• Pressure cook on High for 20 minutes and afterwards release pressure with Quick Release method.

Slow Cooker

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally.
• Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves and stir. Cover and cook for 4 hours on High or 8 hours on Low.
• Last Step for All Methods: Turn off heat. Add tahini and herbs, stir and let stew stand for a couple minutes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• You might need to add less salt if beans and broth you are using are not low sodium or salt free (for example, my cooked beans are unsalted).

Nutrition

Serving: 1.5cups | Calories: 391kcal | Carbohydrates: 45g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 641mg | Fiber: 11g | Sugar: 7g

The post Chicken Chickpea Stew appeared first on iFoodReal.com.

In this Instant Pot Meatloaf and Mashed Potatoes recipe juicy, tender meatloaf and creamy, fluffy mashed potatoes cook at same time in an electric pressure cooker. It’s classic comfort food at its best!

It’s turkey meatloaf meets Instant Pot mashed potatoes in one pot!

If this Instant Pot meatloaf recipe doesn’t convince you to buy an Instant Pot, I don’t know what or who else will! You can make so many one pot meals in it!

This meatloaf in Instant Pot comes out mind blowing and kids gobble it up. I just love healthy Instant Pot recipes!

Why You’ll Love This Recipe

• Easy: You will skip turning on the oven, stove and washing a few bowls. You mix, cook, slice and serve entire dinner in same 2 pans in your Instant Pot! You can even refrigerate leftovers in the same 2 pans. And then reheat them in the same 2 pans in Instant Pot.
• Juicy meatloaf: Meatloaf can be made with any ground meat and it always comes out juicy thanks to captured steam inside.
• Creamy mashed potatoes: Mashed potatoes in Instant Pot always come out extra tender and creamy.
• It can be made ahead: You can make it in the morning and press Keep Warm for hot dinner later. I often make it on the weekend and go shopping.

Ingredients for Instant Pot Meatloaf and Mashed Potatoes

There are two parts to the ingredients for this Instant Pot meatloaf recipe – for meatloaf and for mashed potatoes.

For the meatloaf you will need:

• Ground meat: Use ground beef, ground chicken, ground pork or ground turkey like me. It turns out delicious either way. For red meat, I recommend to go for extra lean ground beef or ground pork.
• Egg: For binding meatloaf ingredients. You can try to replace it with one flax egg or chia egg.
• Oats: We use oats in place of breadcrumbs (forgot to picture it). I like to use rolled oats but you can also use quick oats, quick cooking steel cut oats or even steel cut oats. You can use equal amount of regular breadcrumbs or panko breadcrumbs as well.
• Garlic powder: To add flavor. Onion powder works just as well.
• Dried oregano: For more flavor. Also use your favorite dried herbs like dried thyme, dried basil or Italian seasoning.
• Salt and pepper
• Ketchup: For the glaze. I like to keep meatloaf recipe simple and it turns out delicious!

For the mashed potatoes you will need:

• Potatoes: Yukon gold potatoes or red potatoes are the best choice for mashed potatoes since you don’t have to peel them, just cut into large chunks. You can also use russet potatoes but be sure to peel first.
• Water: Cold water to cook the potatoes in.
• Milk: Classic ingredient to make mashed potatoes creamy. I use whole milk but any milk works.
• Butter: To add another layer of flavor and creaminess to the potatoes. You can also use ghee.
• Salt and pepper

How to Make Instant Pot Meatloaf

To cook meatloaf and mashed potatoes in the Instant Pot, I’m using these two stainless steel pans. They are stackable, fit 6 quart and 8 quart Instant Pots and you can buy them on Amazon.

But don’t worry, if you don’t have them, below I share how to cook meatloaf with tin foil.

While this Instant Pot meatloaf recipe might seem hard and labor intensive, I assure you it’s one of the easiest Instant Pot recipes! There is also detailed recipe card with video below.

• Prep the potatoes: To the bottom pan, add chopped into large pieces potatoes and cold water.
• Prep the meatloaf: To the top pan, add ground meat of choice, egg, oats and spices. Mix with your hands and shape meat mixture into oval or round shape. Do not add water.
• Close and stack the pans: Stack the pans with meatloaf on top, making sure the lids cover them tightly. Then secure the easy-lift handle around them.

• Cook meatloaf and potatoes: Into 6 quart or 8 quart Instant Pot, add 1 cup cold water. Pressure cook on High Pressure for 25 minutes. You will either press Manual or Pressure Cook button. After release pressure right away, called Quick Release, by turning the valve to Venting position.
• Open the pans: They are hot and full of steam, so do it carefully wearing the oven mitts.
• Bottom pan with potatoes: Drain water. Add butter, milk, salt and pepper and mash the potatoes with a potato masher.
• Top pan with meatloaf: Squirt some ketchup on top and spread with a mini spatula or pastry brush.

That’s it! Your Instant Pot meatloaf and mashed potatoes are ready! As an option, you can place the meatloaf on a baking sheet and broil under the oven’s broiler to brown the top.

Tips for Best Results

• Do not overwork the meat: When mixing the meat mixture, mix just enough to combine. Otherwise, your meatloaf might turn out tough and rubbery.
• If you would like to use 2 pounds of meat: The question I get asked the most about this Instant Pot meatloaf recipe. I would recommend to shape it into a round shape instead of oval shape to make sure it cooks through. Pressure cooking time will not change.
• To cut recipe in half: Cut all ingredients in half but keep same cooking time. Just use same 1 cup of cold water added to the bottom of pressure cooker.
• With 3 quart Instant Pot: You will need to use smaller mini pans or the foil method. Use half the amount of ingredients, keeping the same cook time.
• If using ground beef or pork: If the meat you use is not lean, I recommend to drain the extra fat from the pan after cooking the meatloaf.

Can I Make Meatloaf in Instant Pot Using Foil?

If you do not have or do not wish to buy stainless steel pans, you can use aluminum foil to cook meatloaf and potatoes in Instant Pot. You will create “a pan” for the meatloaf to place on top of the potatoes.

Here is a quick photo visual with instructions:

• Add potatoes: Add chopped potatoes and cold water in the Instant Pot.
• Place trivet on top: Then put trivet that came with Instant Pot on top of the potatoes. Doesn’t matter if it has handles or not.
• Shape meatloaf in a foil “pan”: Mix and form meat mixture into an oval meatloaf on top of double layered foil and then shape foil into “a bowl”.
• Pressure cook: Cook as per recipe.

What to Serve with Meatloaf and Mashed Potatoes?

While this is a one pot dinner, adding a few colorful vegetable side dishes is always a good idea!

Try to serve meatloaf and potatoes with quick and simple garlic green beans, sauteed broccoli or Instant Pot steamed vegetables (make them in 3 minutes after cooking the meatloaf).

As for the salad, I think this arugula feta salad, cucumber tomato feta salad or bell pepper salad with pair nicely.

If you have time, try your hand in making Ukrainian garlic bread.

How to Store and Reheat

Store: Refrigerate leftovers in the same pans you cooked meatloaf and potatoes in for up to 2 days. Or transfer them into two separate airtight containers.

I personally find that mashed potatoes do not taste fresh after 2 days but you can store them another 1-2 days, if you wish.

Reheat: I recommend to slice leftover meatloaf for even reheating. To reheat, pop covered stainless steel pans into the Instant Pot, add 1 cup water and press Pressure Cook or Manual button for 1 minute.

Or reheat in a microwave for 2 minutes, check back and see if it needs more time.

FAQs

More Instant Pot Recipes to Try

• Instant Pot chicken and potatoes
• Instant Pot ground beef stroganoff
• Instant Pot meatballs
• Instant Pot pork chops

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Instant Pot Meatloaf and Mashed Potatoes

In Instant Pot Meatloaf and Mashed Potatoes recipe juicy, tender meatloaf and creamy, fluffy mashed potatoes cook together in one pot, in your electric pressure cooker.

Course Dinner

Cuisine Ukrainian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 413kcal

Author Olena Osipov

Equipment

• Instant Pot
• Stackable stainless pans
• Trivet
• Mini spatulas

Ingredients

For the Meatloaf (Top Pan):

• 1 pound ground meat beef, turkey or chicken
• 1 large egg
• 1/4 cup oats any
• 1 teaspoon garlic powder
• 1-2 teaspoons balsamic vinegar
• 2 teaspoons dried oregano basil, thyme or Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons ketchup

For the Mashed Potatoes (Bottom Pan):

• 2 pounds potatoes cubed
• 1 cup water
• 2 tablespoons butter
• 3/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

How to Make Meatloaf in Stackable Pans

• Bottom pan: Add potatoes and water.
• Top pan: Add ground turkey, egg, oats, balsamic vinegar, dried herbs, garlic powder, salt and pepper. Using your hands mix well. Shape meat mixture into oval or round meatloaf shape. Do not add water.
• Place lid on a pan with meatloaf. Then stack it on top of pan with potatoes. You want top pan to sit comfortably. If too many potatoes, remove some and save in a bowl with cold water for another recipe.
• Into 6 or 8 quart Instant Pot, add 1 cup water. Place both pans in a trivet (sling) that came with pans, secure it and place inside Instant Pot.
• Close the lid, set pressure release valve to Sealing and press Pressure Cook on High Pressure or Manual for 25 minutes. After release pressure using Quick Release method – turn valve to Venting immediately after cooking.
• With a mitt on, remove pans from Instant Pot on a towel and open them.
• Bottom pan with potatoes: Drain the water and add butter, milk, salt and pepper. Mash.
• Top pan with meatloaf: Squirt some ketchup on top and spread with a mini spatula or brush. Slice meatloaf right in a pan and serve!

How to Make Meatloaf Using Foil

• Potatoes: Place potatoes and water at the bottom of Instant Pot. Then put trivet that came with Instant Pot on top. Doesn't matter if it has handles or not.
• Meatloaf: And then shape meat mixture into a meatloaf on top of double layered foil and then shape foil into a bowl. Place on a trivet.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button for 25 minutes. After release the pressure immediately.
• Drain and mash potatoes with butter, milk, salt and pepper. Glaze loaf with ketchup. Slice and enjoy!

Video

Notes

• Store: Refrigerate leftovers in the same pans for up to 2 days. Or transfer to an airtight container. Mashed potatoes do not taste fresh after 2 days.
• Reheat: Slice loaf for even reheating. To reheat, pop covered stainless steel pans in Instant Pot, add 1 cup water and press Pressure Cook or Manual for 1 minute. Or reheat in a microwave for 2 minutes, check back and see if it needs more time.

Nutrition

Calories: 413kcal | Carbohydrates: 48g | Protein: 34g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 119mg | Sodium: 886mg | Fiber: 6g | Sugar: 5g

The post Instant Pot Meatloaf and Mashed Potatoes appeared first on iFoodReal.com.

Make dinner and meal prep easy with Instant Pot Long Grain White Rice. It’s a quick, hands-off way to cook perfectly fluffy rice every time!

We also love Instant Pot jasmine rice and Instant Pot basmati rice.

I make a lot of rice, a lot! And ever since I got my pressure cooker, Instant Pot long grain white rice has been one of my go-to Instant Pot recipes.

It’s a true set it and forget it recipe that’s ready in just 20 minutes and always reliable. So say goodbye to mushy, undercooked, or burnt rice and serve delicious fluffy rice as a side or add to your favorite stir fry, soup or casserole.

Why You’ll Love This Recipe

• Quicker than other methods: Instant Pot cooks much faster. Once you’ve made perfectly cooked rice in minutes, you’ll never go back to the stovetop or rice cooker.
• Perfect every time: Cooking long grain rice in Instant Pot takes the guess work out of cooking time, the water to rice ratio is always right, and cooks at the right temperature.
• Convenient: No babysitting the pot. It can run if you weren’t watching it to reduce the heat after boiling.
• Recipe specific for this type of rice: This recipe is tailored to long grain white rice. For brown rice, check out my recipe for how to make Instant Pot brown rice.
• Mess free: Sometimes cooking rice on the stove can be messy if your lid isn’t tight fitting, it can splatter. Happened to me with older pots, but completely mess free with this method!

Ingredients for Instant Pot Long Grain White Rice

The ingredients for Instant Pot long grain white rice are very simple.

• Long grain white rice: As I mentioned above, this recipe works specifically with long grain white rice.
• Water: Always use cold water rather than hot to ensure even cooking.
• Salt: A pinch of salt is all you need to add a bit of taste to otherwise bland rice.

How to Make Long Grain White Rice in the Instant Pot

Cooking rice in the Instant Pot is super easy, fast, and hands free!

Here’s a quick overview of the steps, there is also a full recipe card below.

• Rinse rice: Just as my grandma taught me, always rinse rice with cold water to remove excess starches. Use a fine mesh strainer, rinse until water runs clear, and drain well.
• Add water and rice: Pour cold water into the Instant Pot, followed by the rice. Add 1 cup white rice to 1 cup water. The water does not evaporate in the pressure cooker like it does on the stove, so remember 1:1 ratio.
• Season rice: Add salt and stir so rice is submerged in water.
• Cook for 3 minutes on high pressure: Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• Release pressure with natural pressure release: Avoid Quick Release, you want to allow the rice to sit and absorb any remaining liquid. Natural Release allows the pressure to come down on its own, this takes about 10 minutes then you can turn valve to Venting.
• Fluff with a fork: I always fluff my rice with a fork because stirring cooked rice makes it mushy.

Tips for Best Results

Don’t be stuck with burnt or mushy rice. Here are my top tips for perfectly cooked long grain white rice in Instant Pot.

• Use any pressure cooker: This recipe will work in any electric pressure cooker that can cook on high pressure. Please see notes about cooking rice on Low pressure below.
• Rinse the rice well: Use a mesh sieve for best results, not in a bowl. And drain well after too because that extra water can skew the cook time and final results.
• Use cold water: If you use warm or hot water the cook time will be off.
• Stir rice before cooking: Be sure rice is fully submerged in water to ensure proper cooking. I know in most of my healthy Instant Pot recipes, I recommend not to stir the ingredients, but this recipe is not one of them!
• Add seasonings after: You don’t have to season the rice before cooking except with salt but afterwards you can add butter, ghee, or extra virgin olive oil for extra flavor. Depends on how you want to serve the rice.
• Add salt before pressure cooking: We add salt to the rice to bring out its natural flavors for the most part, not to make rice salty.
• Replace water with broth: Make rice more flavorful with chicken broth, vegetable broth or beef broth. Be sure it is cold.

Common Mistakes and Troubleshooting Tips

• Rice is too hard: There’s either not enough water or too much rice. Be sure to measure correctly and use both ingredients without the top in the measuring cup. You can always add a splash of water, stir the rice, place lid back on and let it sit for 3-5 more minutes.
• Rice is burnt: If you got Burn notice, either not enough water or the vent has been accidentally left on Venting position for some time before Instant Pot came to pressure. Also it might be the time to replace silicone ring in the lid.
• Rice is too mushy: This means too much water or rice overcooked because you used warm or hot water.
• Rice is too sticky: Sticky rice usually means the rice was not rinsed. Rinsing helps keep the rice grains separated rather than clumped together.
• Rice is too bland: Don’t skip the salt, you have to add even a pinch of salt for taste.

Can I Use Rice Button on Instant Pot?

Yes, if you have Instant Pot Duo with low pressure option. In fact, it is my preferred method to cook any white rice in Instant Pot. Rice cooked with Rice button is cooked on Low heat for 12 minutes. It comes out even more perfect!

The only problem is that not all Instant Pots have low pressure option. For example, on Instant Pot LUX model Rice button is preset to 12 minutes of cooking on high pressure, which I find is too aggressive on rice. Therefore, I prefer to cook it for 3 minutes on High pressure with 10 minutes of Natural Release in my LUX pressure cooker.

I do have both models and have tested this recipe many ways.

What Can I Cook with Instant Pot Long Grain White Rice?

I’ve had lots of ideas over the years! You can add long grain white rice to any meal you want whether it be for breakfast, lunch, dinner, or meal prep.

Here are some of my favorites:

• Add to soups: Skip cooking rice in turkey and rice soup and add it at the end. My grandma always cooked rice separately for soups because she said it keeps the broth clear.
• Mix with homemade chicken broth: If you’re feeling under the weather or would like an easy soup, pour some homemade chicken broth over cooked rice, season with salt and pepper and add fresh herbs like dill or parsley. It’s to die for! We always made it growing up as kids because it was so easy.
• Use as a blank canvas: Make some of my mom’s ratatouille recipe and scoop on top of freshly cooked long grain white rice in the Instant Pot. Unbelievable freshness and flavor!
• For breakfast: Replace brown rice with white rice in this brown rice pudding and enjoy it for a week of make ahead breakfasts. My dad always used white rice.
• In stuffed pepper recipes: Got leftover cooked rice? Make these ground chicken stuffed peppers, Instant Pot stuffed peppers or Mexican stuffed peppers.
• As a side dish: For these Korean ground beef rice bowls.

How to Store

Store: Leftover rice can be stored in an airtight container in the refrigerator for up to 5 days.

Cold rice tastes hard, reheat it and it will soften.

I like to reheat rice in the microwave. It comes out soft and fluffy, like freshly cooked. You can also reheat it in a pot with a splash of water. Simmer slowly while covered.

Freeze: You can freeze rice for up to 3 months. Fully cook, let it cool completely, and transfer to an airtight container. Thaw in the fridge overnight or at room temperature for a few hours.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Long Grain White Rice

Make dinner and meal prep easy with Instant Pot Long Grain White Rice. It's a quick, hands-off way to cook perfectly fluffy rice every time!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 275kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup long grain white rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 275kcal | Carbohydrates: 58g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Fiber: 3g

The post Instant Pot Long Grain White Rice appeared first on iFoodReal.com.