Instant Pot Sausage & Potato Soup

Once Fall settles in, all I want is soup for dinner. Having an Instant Pot makes that a reality. Being able to put on the soup and walk away, while I do other chores or work, that is a huge timesaver.

Serve the soup with some crusty bread and you might be able to suffer through it being dark at 4:30 pm for a bit longer.

Instant Pot Sausage & Potato Soup

Ingredients:

  • 1 Tbsp olive or avocado oil
  • 1 pound sausage*
  • 1 head garlic, peeled and minced
  • 1 large sweet onion, peeled and chopped finely
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 2 pounds russet potatoes, scrubbed and chopped
  • 6 cups chicken broth
  • 1 large bunch kale, stems removed and leaves finely chopped
  • 1 can evaporated whole milk or coconut milk

Directions:

In a 6 or 8 quart Instant Pot, turn onto “saute” in the “more” setting. Add in oil and sausage, cooking, sitrring oftenm, until sizzling.

Add in onion and garlic, cook for 5 minutes, stirring often.

Sprinkle on herbs, add in potatoes and broth.

Turn off, put on lid and make sure vent is set properly.

Select “soup” setting, set time for 5 minutes.

Once done cooking, use quick-release venting.

With lid off, turn “saute” on, on “normal” setting. Stir in kale until wilted, about 2 minutes. Stir in milk, until heated through. Taste for seasoning, and serve.

Serves 8+.

Instant Pot Black Bean Spanish Rice

Love brown rice, but not the long cooking and watching time? Instant Pot to the rescue, and you can enjoy a vegetarian (and vegan if you leave the cheese off at the end) friendly dish of black bean spanish rice with walk-away ease.

Instant Pot Black Bean Spanish Rice

Ingredients:

  • 2 cups long-grain brown rice, rinsed and drained
  • 3 cups vegetable broth
  • 15.5-ounce can diced tomatoes with juice
  • 15-ounce can black beans, rinsed
  • 15.25 -ounce can sweet corn, drained
  • 1 large sweet onion, diced
  • 3 Tbsp chili powder
  • 1 Tbsp diced garlic

Directions:

Add all ingredients into an Instant Pot (ours is an 8 quart model). Stir well.

Put on lid, make sure release vent is in right position. Press “manual” (which is labeled “pressure cook”), then press “pressure level”, set to low, and set for 20 minutes time.

Once time is done, let naturally release for 10 minutes, then use the manual quick release to vent. Be careful, as it produces steam. Once the red valve goes down and isn’t venting, remove lid away from you.

Stir well. Serve  with grated cheddar cheese, sour cream, and tortillas if desired.

Serves 6 to 8.

Instant Pot Mushroom and Chicken Risotto

If there is one dish the Instant Pot was made for, it is to have the creamiest risotto.

With no stirring. No watching. This recipe pulls together quickly and is comfort food heaven.

And while it isn’t “instant”, with no attendance needed as it cooks, my spare time has increased. This is a dish so made for cool fall evenings, when the day is so busy.

Instant Pot Mushroom and Chicken Risotto

Ingredients:

  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 8 ounces button mushrooms, sliced
  • 1 Tbsp garlic, minced
  • 2 cups arborio rice
  • 1 tsp dried thyme
  • 5½ cups chicken broth
  • 2 tsp coconut aminos (or gluten-free soy sauce)
  • 2 5-ounce or 10 to 12-ounce can chicken breast
  • 4 ounces herb goat cheese*

Directions:

Press “saute” on the Instant Pot, then press to “more”. Add in oil, onion, and mushrooms. Saute until turning golden, stirring often. Add in garlic and thyme, saute for a minute.

Hit “cancel” and stir in broth, coconut aminos, and chicken, with any broth.

Put on lid, make sure vent is in right position. Press “manual” (“pressure cook”) and set for 7 minutes.

Once time is done, use quick release to vent. Be careful, as it produces a lot of steam, and will take longer to vent than some IP dishes. Once valve goes down, remove lid away from you.

Stir until smooth, then add in goat cheese, stir to melt.

Serves 4 to 8, depending on appetite.

Note:

4 ounces of cream cheese may be substituted.

Beef, Mushroom, and Pasta – Instant Pot Meals in a Hurry

This Instant Pot recipe is quick to make and will satisfy the carb lovers. Use whole wheat pasta – the Instant Pot cooks it so well it doesn’t have the whole wheat texture you might be used to (that slightly textured cardboard hint….). It’s adaptable as well. Want Chili Mac? Use Rotel or similar tomatoes, and add in sweet corn and/or black or pinto beans.

Instant Pot One Pot Pasta

Ingredients:

  • 1 pound ground beef
  • 8 ounces mushrooms, sliced
  • 1 large sweet onion, chopped
  • 1 Tbsp garlic, minced
  • 1 24-25 ounce jar pasta sauce
  • 4½ cups water, heated to boiling
  • 1 14.5 oz can petite diced tomatoes (used garlic & olive oil flavored)
  • 16 ounces pasta shapes, preferably whole wheat

Directions:

Turn your Instant Pot onto “Saute”, to “more”. Add in the ground beef, mushrooms, and onions. Cook, until the beef is done, stirring often. Add in garlic, cook for another minute.

Turn off Instant Pot by pressing “cancel”.

Add the pasta sauce, water, tomatoes, and pasta. Stir well.

Put on the lid, make sure the vent is in the right position. Press “manual” (“pressure cook”) and set for 7 minutes.

Once time is done, use the manual quick release to vent. Be careful, as it produces a lot of steam. Once the red valve goes down and isn’t venting, remove lid away from you.

Stir well and serve.

Serves 6 to 8.

Instant Pot Italian Tuna Pasta

So many Instant Pot recipes of late, but Fall is here and easy dinners are on the menu! This Instant Pot recipe is for the pasta lovers, with plenty of vegetables tucked in.

Instant Pot Italian Tuna Pasta

Ingredients:

  • 2 Tbsp avocado or olive oil
  • 1 large sweet onion, finely chopped
  • 3 small zucchini, quartered and sliced
  • 8 ounces mushrooms, quartered
  • 1 Tbsp garlic, minced
  • 4 cups lower sodium broth, chicken or vegetable
  • 2 14.5-ounce cans petite diced tomatoes
  • 1 tsp dried basil
  • 2 5-ounce cans tuna, drained
  • 16 ounces whole wheat rotini pasta
  • ½ cup Parmesan cheese, grated
  • 4 ounces mozzarella cheese, cubed

Directions:

Turn your Instant Pot (We use an 8 quart model) onto “Saute”, then “more”. Add in oil and add onion, zucchini, and mushrooms. Cook, until tender, stirring often. Add in garlic, cook for another minute.

Turn off Instant Pot by pressing “cancel”.

Add in broth, tomatoes, tuna, basil, and pasta. Stir well.

Put on lid, make sure release vent is in right position. Press “manual” (“pressure cook”) and set for 4 minutes.

Once time is done, let naturally release for 5 minutes, then use the manual quick release to vent. Be careful, as it produces a lot of steam. Once the red valve goes down and isn’t venting, remove lid away from you.

Stir well, add in cheese and stir again. Serve immediately.

Serves 6 to 8.

Prepared one skillet style:

Heat a large skillet over medium, add oil and vegetables, saute until tender. Add garlic, cook for a minute more.

Add in remaining ingredients + an additional cup of broth (5 cups total), except for cheese. Bring to a boil, reduce heat to medium-high, and cook for 10 minutes, stirring often.

Take off heat, stir in cheese, and serve.