Once your Instant Pot comes to pressure, you are only 3 minutes away from delicious Mac & Cheese!
What I love most about this quick and easy recipe is that you’re only dirtying one pot, and there’s plenty of flexibility to upgrade this Mac & Cheese with things like fancier cheeses (think gruyere), and add-ins at the end like chopped cooked bacon, or veggies (I topped this batch with Tyson’s Buffalo Chicken Strips)!
Ingredients Serves 4 as a meal; 8 as a side dish • 1lb uncooked elbow pasta (I used Barilla Pipette) • 4 cups cold water • 3 Tbs unsalted butter • Pinch salt • Pinch black pepper • 3 Cups shredded cheese (I used half sharp cheddar and half cheddar monterey jack blend) • 1/2 cup milk (whole or 1%)
How To: 1. Place water, salt and pasta into Instant Pot (mine is a 6qt). Stir. Close lid and set to high pressure for 3 minutes. Be sure valve is on “sealing”. 2. Once done, do a quick release and remove lid. Add butter and stir until melted. Add cheese, pepper and milk and stir until creamy. 3. Top with your favorite toppings, or nothing at all!
When I stumbled upon this recipe from Betty Crocker, I couldn’t wait to try it. It seemed simple enough – slow cook the broth and veggies all day, then add the tortellini and cream cheese at the end. Well of course I was running late for work, and forgot to get my slow cooker together before I left the house!
I had a nice girls night planned, and really wanted to make something different, so I thought all day about how I could still make this recipe when I got home, and not have it take almost 8 hours. My solution: The Instant Pot!
I think I’m in favor of this version better, since you get a lot of extra flavor from sautéing the vegetables first – give it a try and let me know what you think!
I used the same ingredients in the same proportions as the original recipe, just changed the steps to make an 8-hour meal take just 45 minutes!
Instant Pot Creamy Tortellini with Spinach & Mushrooms
Serves 4-6 • Approx 45 minutes start to finish
1 package (8 oz) white button mushrooms, thinly sliced
Looking to mix up your Taco Tuesdays? Try fajitas! My recipe is quick, easy, full of flavor – and best of all – the entire meal cooks on one sheet pan!
So far, I’ve only done this with chicken, but you can definitely use steak, turkey breast or even just stick with a ton of veggies. The key to even cooking is to be sure that your ingredients are cut all around the same size – that way you don’t end up with under-cooked meats with over-cooked vegetables. Another great tip is to use a large Ziplock back to mix up your ingredients – simply knead the bag of ingredients to get them evenly coated with your seasonings. Alternately, you can use a large bowl, but use your hands to mix for the best result!
This recipe easily serves a family of 4, but you can double it up for a crowd and simply use two sheet pans.
Easy Sheet Pan Chicken Fajitas Serves 4 • 30 Minute Cook Time
1 to 1-1/2 lbs Chicken Breasts
3 Bell Peppers (I used a combo of 1 green, 1 yellow and 1 orange)
1 Red Onion
2 Tbs Chili Powder
2 Tsp Ground Cumin
1 Tsp Garlic Powder
1 Tsp Steak Seasoning (optional, but delicious – I use McCormick Montreal Steak)
Drizzle of Olive Oil
Corn or Flour Tortillas
(Fajitas Before and After Baking)
Preheat oven to 400 degrees F; spray a large sheet pan with nonstick spray.
Wash produce and pat dry chicken. Slice peppers and onions into strips and place into a large Ziplock bag (or large bowl).
Slice chicken breast into thin strips so that they’re about the same thickness as the peppers and onions and place into Ziplock bag (or large bowl).
Combine all seasonings in a small bowl and add to chicken and peppers. Drizzle with olive oil and mix all ingredients well, so that they’re all coated with your seasoning.
Dump mixture on to your prepared sheet pan and bake about 30 minutes, or until chicken is cooked and vegetables are soft and starting to brown. At about the 5 minutes left mark, warm your tortillas in the oven on a piece of foil so that your whole meal comes out at once.
Topping Ideas (maybe the best part!): Shredded cheese, salsa, guacamole, sour cream, cilantro, fresh tomatoes, jalapenos
Yes, you read that right! Moist and delicious banana bread IS possible in an air fryer. I’ll include links below to the exact air fryer and pan I used, but this should work with any air fryer, and any round cake pan that fits into yours!
My banana bread mix is the same I use if I were to bake it in the oven – filled with ripe, sweet, bananas, chocolate chips, vanilla and a touch of cinnamon – except in the air fryer, it takes 35 minutes instead of an hour!
Air Fryer Banana Bread Makes one 7″ Cake Pan (or small loaf pan)
• 3 TBS Unsalted Butter, softened
• 1/2 C White Sugar
• 3 Ripe Bananas
• 2 Large Eggs
• 1/2 tsp Vanilla Extract
• 1 C Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Ground Cinnamon
• 1/2 tsp Salt
• 1/2 C Chocolate Chips (optional, but recommended!)
Find the ripest bananas possible!
Combine eggs, butter, bananas and vanilla.
Add flour, baking soda, salt and cinnamon until combined.
Add chocolate chips and stir gently.
Preheat air fryer to 300 degrees F.
In a large bowl, cream together eggs, bananas, butter, sugar and vanilla (by hand, stand mixer or electric mixer).
In a separate bowl, combine flour, baking soda, salt and cinnamon.
Add the flour mixture to the banana mixture and gently blend until combined.
If using, fold in chocolate chips.
Spray cake pan with nonstick spray and pour batter into pan. Place in air fryer basket, close and cook at 300 degrees F for 35 minutes.
Remove from fryer and flip to release from pan. Let cool completely before serving.
Links to products I used (I have no affiliation with these, just passing on items I have had success with!):
This is one of those throw-it-in-and-forget-about-it kind of sides! The end result is a creamy/crispy/flavorful side dish that goes with just about anything (we had ours with steaks). Feel free to experiment with the spices and pouch contents! Some ideas using the same process:
Sweet Potatoes with cinnamon & brown sugar
Yukon gold potatoes with parsley
Russets with bacon in the pouch!
Potato Pouches – serves 4
4-5 Yukon gold potatoes, scrubbed and dried
3 Tbs unsalted butter
2 cloves freshly crushed garlic
1/2 tsp each dried herbs – rosemary, thyme
Salt and pepper to taste
Nonstick cooking spray
Preheat oven to 375°F.
Slice potatoes about 1/4″ thick.
Line a sheet pan with a full sheet of foil, spray with cooking spray.
Place potatoes and garlic in the center of the foil and sprinkle with herbs, salt and pepper.
Cut up butter and place on top of potatoes.
Tear a second piece of foil and place on top of potatoes. Bring up sides and cinch together to make a sealed pouch.
Bake for 35 minutes (or 20-30 mins, flipping every 15 mins, on a hot grill).
The easiest way to make crispy-on-the-outside, tender on the inside chicken wings is in an air fryer! These wings are delicious with your favorite sauce – we coat ours in Frank’s Red Hot Buffalo Sauce mixed with a little unsalted butter 🙂
I use a 5.8qt Cosori Air Fryer, but any air fryer will work!
What you’ll need:
2lbs chicken wingettes (we use Perdue)
Salt and pepper
Your favorite sauce for coating
Preheat air fryer for 5 mins (at 380°F)
Pat dry chicken wingettes and lay in a single layer in preheated fryer basket
Close fryer and hit “chicken” function (or cook at 380°F) for 40 minutes
At the 20 minute mark, pause fryer and turn wings. Close and continue cooking
Remove from fryer and coat with your favorite sauce
(After 20 mins ☝️)
(After 40 mins ☝️)
When making a large batch, place cooked wings on a sheet pan and keep in a warm oven until ready to coat
I’m saying this Chili’s the “best” for a few reasons. The first one being that it’s QUICK. This recipe takes about 35 minutes from start to finish (and that includes the initial sauteeing and coming to pressure time!).
Another thing that’s great is that you can use ground beef, turkey or chicken; and finally, my favorite – you can pretty much throw in as many veggies as you like and still end up with a really good, hearty chili. Some ideas for extras are chopped celery, chopped spinach or kale, and mushrooms.
I chose to go the ground turkey route in this one, and added one of my favorite little extras – a teaspoon of ground cinnamon in the spice mix – gives it a little sweet heat kick (but feel free to use any spice combo you like).
The BEST Instant Pot Chili
Pressure cook time: 20 mins
You will need:
1lb ground turkey, beef or chicken
2-3 peppers (I like a combo of yellow and green), diced
1 yellow onion, diced
3 carrots, sliced
1 Tablespoon minced garlic
2 Tablespoons olive oil
1 28oz Can crushed tomatoes
1 12 oz Can red kidney beans
1/2 Cup water
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon ground cinnamon (you’ll thank me!)
Turn your Instant Pot on to “Saute” mode and add olive oil.
Brown meat, stirring and chopping up as you go until all pink is gone. Add peppers, onion, carrots and garlic and cook, stirring about 2 minutes.
While still in saute mode, add the crushed tomatoes, beans, water and spices.
Close lid, place vent to “sealing” and switch to high pressure cook for 20 minutes. Once the time is up, quick release and enjoy! Our favorite toppings: shredded cheddar jack cheese and sour cream.
Fun fact: when I was growing up, I really didn’t care for meatloaf. The texture was weird to me, like a spongy burger? I think I remember bites of crunchy onions and some “green stuff” in there (parsley, ugh), but as a kid, I forced it down (because that’s what we were supposed to do!) and didn’t really think much more about it.
It seems though, as you get older and start cooking for yourself and others, old family recipes creep up on you and you put your own twist on them – maybe to make them more ‘likeable’ or how I would have wanted them to be at the time, so I guess we’ll just call this ‘My Version’ of my Mom’s Meatloaf!
What you’ll Need (Meatloaf serves 4-6):
• 2lbs ground beef
• 2 large eggs
• 1 carrot, finely grated – adds moisture to the meatloaf!
• 3/4 Cup seasoned bread crumbs
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon parsley
• 1/4 cup milk
• 1 package Pillsbury Crescent Rolls
• 1/2 Cup ketchup
• 1/4 Cup dijon or yellow mustard
• 2 Tablespoons dark brown sugar
How To: Preheat oven to 375 degrees F
In a large bowl, combine beef, spices, eggs, breadcrumbs and carrot. Get dirty and mix with your hands! I find it always comes out best this way. If mixture feels a bit dry, add milk a little at a time. Mixture should be dense but soft and shape-able.
Spray a baking dish with nonstick spray and form meat mixture into a loaf shape and place into baking dish.
Mix meatloaf glaze in a small bowl with a whisk until combined, brush over top of meatloaf.
Bake uncovered for 25 minutes. Remove from oven and lay crescent roll dough over top, overlapping slightly to cover the top of the loaf.
Bake an additional 10-15 minutes until crescents are browned. If you’re using a meat thermometer, beef should come to at least 160 degrees F. Slice and serve.