Instant Pot

Instant Pot Bacon Chicken Ranch Baked Potato Casserole

Instant Pot Bacon Chicken Ranch Baked Potato Casserole

14

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With every Instant Pot recipe, I contemplate how I can save time in comparison to cooking the dish using a traditional method. Baked potatoes usually take 45 minutes to an hour in the oven. I usually wrap them in foil and constantly poke, poke, poke, and pray the potatoes finally soften up. Baked potatoes can be made in the Instant Pot in less than 10 minutes. The story is similar for the shredded chicken in this recipe. I used to cook my breasts in a slow-cooker for a few hours on high. It should come as no surprise, I have not used my slow-cooker since I purchased the Instant Pot! Maybe I will during the winter months. The Instant Pot has a slow-cooker feature, which is great.

Calories: 435       Fat: 13G      Net Carbs: 34G      Protein:  45G

Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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Instant Pot Bacon Chicken Ranch Baked Potato Casserole

Look at all of that cheesy goodness! I usually save the mozzarella for the topping in a lot of recipes so that I obtain these results.

I chose to saute the chicken breasts first for a couple of minutes on each side using the Instant Pot. I did this because I wanted to pressure cook the potatoes and chicken breasts at the same time. With this method, the chicken breasts are not going into the pot raw with the potatoes.

Instant Pot Bacon Chicken Ranch Baked Potato Casserole

I am a HUGE fan of Trader Joe’s uncured, nitrate-free bacon. I love the taste and texture. Nitrates are preservatives. Going with a nitrate-free alternative means that it will go bad a lot faster. So you should be sure you have plans for the bacon when you purchase it.

Instant Pot Bacon Chicken Ranch Baked Potato Casserole
 

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Instant Pot Bacon Chicken Ranch Baked Potato Casserole

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Instant Pot Bacon Chicken Ranch Baked Potato Casserole
4.67 from 3 votes
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Instant Pot Bacon Chicken Ranch Baked Potato Casserole

Instant Pot Bacon Chicken Ranch Baked Potato Casserole is a quick and easy pressure cooker recipe with mozzarella and cheddar cheese.

Course dinner, lunch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Calories 435 kcal
Author Stay Snatched

Ingredients

  • 16 oz skinless chicken breasts
  • 3 slices uncured, nitrate-free bacon cooked and crumbled
  • 6 red potatoes
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup unsweetened almond milk
  • 1/2 cup plain, non-fat Greek yogurt
  • 1 tbsp butter
  • 1 tsp olive oil
  • 1 cup reduced fat cheddar cheese shredded
  • 1/2 cup part-skim mozzarella cheese shredded
  • 2 tbsp green onions chopped
  • 1 tsp chives
  • 3/4 packet ranch seasoning I used Hidden Valley
  • 1 tsp paprika
  • McCormick's Grill Mates Chicken Seasoning to taste
  • salt and pepper to taste

Instructions

  1. Add the olive oil to the pot. You can also use cooking spray. Turn the Instant Pot on the saute function.

  2. Season the chicken breasts.

  3. Saute the chicken for 2 minutes on each side until the chicken turns white.

  4. Add the potato chunks and chicken broth to the Instant Pot with the chicken breasts.

  5. Put the lid on the pot and adjust the settings to the Manual 10 minutes. 

  6. When the pot beeps allow the Instant Pot to release steam on its own without quick release for 10 minutes.

  7. Remove the chicken from the pot. Using two knives or a knife and fork, shred the chicken. Set aside. 

  8. Mash the potatoes with a hand mixer or a potato masher inside the pot.

  9. Add the remaining ingredients and the chicken to the pot, except for the cheeses. Only add 1/2 cup of shredded cheese here. Season with salt and pepper. Stir to combine all of the ingredients. 

  10. Preheat oven to 375 degrees.

  11. Spray a baking pan with cooking spray. Add the mixture to the baking pan.

  12. Top with the remaining cheese. 

  13. Bake for 15 minutes or until the cheese has melted. 

  14. Cool before serving.

instant pot pressure cooker spinach lasagna

Instant Pot Pressure Cooker Spinach Lasagna

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 This post may contain affiliate links. Please read my full disclosure here.

I took my lasagna recipe I have used for years and added a spin to it and created Instant Pot Pressure Cooker Spinach Lasagna. I threw in a little spinach AND I used my latest obsession, the Instant Pot. This was one fabulous idea if I do say so myself!

Calories: 497       Fat: 24G      Net Carbs: 30G     Protein: 48G

Fat Daddio's Anodized Aluminum Round Cheesecake Pan, 6 Inches by 3 Inches
Fat Daddio's Anodized Aluminum Round Cheesecake Pan, 6 Inches by 3 Inches
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This is the pan I used to cook the lasagna. You will need a pan to place inside the pot.

instant pot pressure cooker spinach lasagna

As with most Instant Pot recipes, this was an experiment for me. This is my first time using no-boil noodles. I have been on the fence about them for years. Stay Snatched recipes are QUICK and easy. In order to make this a quick and easy recipe, I had to try them out, especially because I make my marinara sauce from scratch. Feel free to use your favorite store-bought brand to save time! I prefer to make my own because I can control the ingredients. A lot of store-bought brands are loaded with sugar. I am so happy I finally caved and tried the oven-ready, no-boil lasagna noodles! There was no difference in taste from the standard. Going forward, I will definitely use them again. 

instant pot pressure cooker spinach lasagna

This recipe may not fit all “diet” plans. I think of this recipe as one that is perfect for someone who is committed to maintaining a healthy lifestyle. Using the Instant Pot and the 6 inch round pan helps a lot with portion control and advance meal prep. I usually bake my lasagna in a 9 x 13 pan. To fit the pan, I usually add a ton of noodles and cheese. Also, because I try hard not to waste food, I usually end up eating most of the pan! The noodles are long so you will have to break them into pieces in order to fit the pan. This was a win for me because I used fewer noodles, yet still came out with the perfect lasagna. 

instant pot pressure cooker spinach lasagna

Using the Instant Pot will save you time in comparison to the traditional baked method. I usually bake my lasagna in a foiled covered baking dish for 50 minutes to an hour. If you do not own an Instant Pot, this recipe can be baked as well. With the Instant Pot, I cooked the lasagna for 20 minutes with a 10-minute natural pressure release, totaling 30 minutes.

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instant pot pressure cooker spinach lasagna

More Instant Pot Recipes:
Instant Pot Low-Carb Banana Nut Bread
Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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Price: $129.95
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instant pot pressure cooker spinach lasagna
5 from 9 votes
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Instant Pot Pressure Cooker Spinach Lasagna

Instant Pot Pressure Cooker Spinach Lasagna is a quick and easy meal with ground beef and homemade marinara sauce. Perfect weeknight dinner.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 5
Calories 496 kcal
Author Stay Snatched

Ingredients

Marinara Sauce

  • 12 oz crushed tomatoes
  • 4 garlic cloves chopped
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 tsp oregano
  • 1 tbsp basil fresh
  • 1/2 onion chopped
  • 1/3 cup dry white wine
  • 1 tsp Italian Seasoning
  • salt and pepper to taste

Lasagna

  • 1 pound 93% lean ground beef
  • 6 oven-ready, no boil lasagna noodles
  • 1 cup fat-free ricotta cheese
  • 4 cups spinach
  • 1 cup Lite mozzarella cheese shredded
  • 1/2 cup Parmesan reggiano shredded
  • 2 tbsp cheddar cheese shredded
  • 1 egg
  • salt and pepper to taste

Instructions

Marinara

  1. In large sauce pan or skillet heat olive oil and add onions, 3 cups of spinach, and garlic cook until tender. Add tomatoes, Italian seasoning, oregano, basil, salt, pepper, and wine. Top with the bay leaf.

  2. Cook for 20 minutes on low. Remove the bay leaf.

Lasagna

  1. Cook the ground beef in a skillet over medium-high heat. Season with salt and pepper. Break the beef into small chunks.

  2. Add the marinara sauce to the beef. Stir.

  3. Add the egg, ricotta, remaining spinach, and Parmesan reggiano to a bowl. Stir to combine the ingredients.

  4. Layer the baking pan with marinara followed by the ricotta mixture. (I started with using the sauce to coat the pan because I feared the noodles on the bottom would not soften up without sauce on the bottom to coat.)

  5. Break the lasagna noodles into smaller pieces to fit the pan. Add the noodles to the pan.

  6. Add marinara and the ricotta mixture. Add mozzarella cheese.

  7. Continue to create layers with the noodles, marinara, ricotta mixture, and mozzarella.

  8. When you reach the final layer, sprinkle the cheddar cheese over the top.

  9. Cover the top of the pan with foil to prevent water from getting into the lasagna. 

  10. Add a 1.5 cups of water to the pot. Place the trivet inside the pot. (This comes with the device).

  11. Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the pan to make it easier to lift out of the Instant Pot.

  12. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 

  13. Set the Instant Pot on manual, 20 minutes. After the Instant Pot alerts that 20 minutes have passed, allow the steam to settle without quick release for 10 minutes. 

  14. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. 

  15. I used a jar of peanut butter to assist with removing the lasagna from the baking pan. I placed the pan on top of the jar and then pressed down on the sides of the pan to remove.

instant pot low carb banana nut bread

Instant Pot Low-Carb Banana Nut Bread

23

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This Instant Pot Low-Carb Banana Nut Bread was developed because it is entirely too hot outside to turn on the oven! It has been 100 + degrees in Kansas City for a long time now! Ok, maybe it has only been a week or two, but with these recent heat advisories, it definitely feels like it has been an eternity. Instant Pot recipes have been my saving grace this summer. I can still enjoy a lot of my favorite recipes without having to sweat it out in a stuffy kitchen.

Calories: 182     Fat: 7G      Net Carbs: 10G      Protein:  11G
Here is the pan I used for this reicpe. I have used it for Instant Pot Cheesecake, too! LIFESAVER!
 
 

instant pot low carb banana nut bread

 
Growing up, my mom made banana nut bread often. Vividly, I still remember the old and tattered, yellow cookbook that she used for a lot of her recipes. She still has this cookbook today! It pre-dates me and is well over 30 years old. Most Sunday mornings, my mom would whip together a small batch and throw it in the oven for my brothers and me before church. Before leaving for church, I would spread butter over a warm slice. Oh, the nostalgia! 
 
 
instant pot low carb banana nut bread
 
I created a similar vibe this past Sunday and whipped up this banana nut bread early in the morning. Sunday brunch plans were on the agenda for the early afternoon, so I had to exercise self-restraint and limit myself to just one slice. 
instant pot low carb banana nut bread
 
I did a few things to lighten up this recipe. Instead of white flour, I used Bob’s Red Mill Low-Carb Baking Mix. Using this mix, I was able to obtain really favorable macros for this recipe. This is my first time using this baking mix. I will definitely use it again in future recipes. Also, instead of using a full stick of butter, my mom’s recipe calls for this 🙂 I used 2 tablespoons and substituted the remaining serving for unsweetened applesauce. I have used applesauce in place of butter in a lot of my dessert recipes. It works really well.  Greek yogurt is a great option, too. Next up sugar….I used a lot less.

 

 

instant pot low carb banana nut bread

  
instant pot low carb banana nut bread
The bananas you select for this recipe are VERY important. You want bananas that are fully ripe, to the point the bananas look like they are going bad. In hindsight, I believe this is why my mom made banana bread on Sundays. She was using the leftover bananas that remained from our “cereal with sliced bananas” breakfast that we ate each morning before school. Fully ripe bananas are usually much sweeter than the greenish-yellow bananas, or even the fully yellow bananas. Brown spots indicate the sugar content has risen. This supports my take on why you should not have to add a ton of sugar to this recipe. A fully ripe banana does a lot of that work for you.
 
I was provided free samples of the baking mix used in this recipe from Bob’s Red Mill. All opinions are my own.
 
More Instant Pot Recipes:
Instant Pot Lasagna
 
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instant pot low carb banana nut bread
 
 
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instant pot low carb banana nut bread
4.84 from 6 votes
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Instant Pot Low-Carb Banana Nut Bread

Instant Pot Low-Carb Banana Nut Bread is an easy pressure cooker recipe for homemade, keto friendly, healthy dessert with fruit.

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 182 kcal
Author Stay Snatched

Ingredients

  • 2 cups Bob's Red Mill Low-Carb Baking Mix
  • 2-3 medium bananas fully ripe and mashed, enough to produce 1 cup
  • 2 tablespoons butter room temperature
  • 2 eggs
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup sugar (substitute for Stevia for less carbs)
  • 1/4 cup chopped nuts I used pecans
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. In a mixing bowl, mix sugar, softened butter, unsweetened applesauce, and eggs. Using a mixer or hand-mixer, beat until smooth. Scrape the sides of the bowl and ensure everything is fully mixed.

  2. Add the mashed bananas to the wet ingredients. Fully mix.

  3. Add the dry ingredients to a separate bowl and stir to combine.

  4. Add the dry ingredients to the wet ingredients. Beat for a short while until combined.

  5. Fold in the nuts. 

  6. Grease the 7 inch pan. Add the mixture to the pan.

  7. Cover the top of the pan with foil to prevent water from getting into the bread. 

  8. Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).

  9. Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.

  10. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 

  11. Set the Instant Pot on manual, 50 minutes.

  12. After the Instant Pot alerts that 50 minutes have passed, allow the steam to settle without quick release for 10 minutes. 

  13. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. 

 

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

34

 This post may contain affiliate links. Please read my full disclosure here.
 
Never miss an Instant Pot recipe! Follow Stay Snatched on Instagram here. 
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Yes, yes I know. I am clearly obsessed with the Instant Pot! This post is not sponsored by Instant Pot. I truly love this device. For those of you who do not have an Instant Pot or pressure cooker, I seriously encourage you to get one. A few of my friends took advantage this past week during the Amazon Prime Day sale. I am sure they will not regret it! 

Calories: 440     Fat: 12G      Net Carbs: 48G      Protein:  29G
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Like most rice, risotto is a dish that usually takes 18-20 minutes to make. That is the rice by itself. With the Instant Pot you can cut this timing in half. Stay Snatched recipes are quick, easy, and great for on-the-go lifestyles. The Instant Pot is a great gadget for quick weeknight dinners. This helps make it easy to whip up gourmet-ish style meals in a fraction of the time.

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Now onto the risotto. I usually have risotto while dining out and usually at somewhat fancy restaurants. As a foodie, I am no stranger to this scene. Risotto is the perfect comfort food dish. I have had it prepped many different ways. This recipe is loaded with protein filled shrimp and nutritious green veggies.

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Everything for this recipe is done using only ONE pot!

Molinella Italian Arborio Rice, 1-Pound Boxes (Pack of 6)
Molinella Italian Arborio Rice, 1-Pound Boxes (Pack of 6)
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More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low-Carb Banana Nut Bread
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan
5 from 10 votes
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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan is a quick and easy pressure cooker recipe with asparagus and spinach that is perfect for weeknights.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 440 kcal
Author Stay Snatched

Ingredients

  • 1 1/2 cups arborio rice
  • 1 pound shrimp peeled and deveined
  • 1/2 cup parmesan reggiano cheese shredded
  • 2 tsp olive oil
  • 1 cup fresh spinach
  • 1 bunch asparagus sliced into small pieces
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 cup dry white wine I recommend Pinot Grigio or Chardonnay
  • 3 garlic cloves minced
  • 1/2 white onion chopped
  • 1 tbsp parsley chopped
  • 1/2 lemon juice of
  • 1 tbsp butter
  • McCormick's Montreal Chicken seasoning to taste
  • salt and pepper to taste

Instructions

  1. Turn the Instant Pot on to the saute' function. Wait about 1 minute for the Instant Pot to heat up. Pour 1 tsp of the olive oil in the pot. 

  2. Add the onions. Cook until fragrant. 

  3. Add the garlic and chopped asparagus. Cook for 2-3 minutes until soft. Remove the asparagus from the pot. 

  4. Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter. 

  5. Add the white wine. Deglaze the pot. Stir until coated. 

  6. Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well. 

  7. Place the lid on top and seal. Manually adjust the timer to 8 minutes cook time.

  8. Prepare and season the shrimp while the risotto cooks.

  9. Quick release the steam. 

  10. Adjust the Instant Pot to the sauté function. Move the risotto to one side of the pot. Add the remaining olive oil to the other side. Then add the shrimp and veggies. 

  11. Turn the shrimp to cook on both sides. Cook for 3-4 minutes until the shrimp is pink and the spinach has wilted.

  12. Stir all of the items in the pot. 

  13. Drizzle with fresh lemon juice throughout. Sprinkle with parsley.

  14. Cool before serving.

 

instant pot bbq pulled chicken sandwiches

Instant Pot BBQ Pulled Chicken Sandwiches

23

 This post may contain affiliate links. Please read my full disclosure here.

This recipe for Instant Pot BBQ Pulled Chicken Sandwiches provides a quick and easy way to eat home-cooked BBQ without using a grill. I have gotten a lot of feedback from subscribers of my blog that they would like to see ways to prepare grilled dishes without using a grill. Many people have apartments that do not allow grills. Some people simply do not know how to use a grill. (I can actually help with that! I should probably put together a tutorial). I recommend grilled meats for meal prep purposes because the grill locks in so much flavor and produces really juicy meat. Flavor and juicy are key to meal prep dishes. When reheated, juicy meat that is packed with tons of flavor does not feel like leftovers. Though I recommend using a grill for a lot of recipes, I have found the Instant Pot can yield very similar results!

Calories: 351       Fat: 6G        Net Carbs: 36G          Protein: 41G

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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instant pot bbq pulled chicken sandwiches

instant pot bbq pulled chicken sandwiches

I live in Kansas City. We are known for our BBQ here. The pressure is on to make sure I put together a recipe that is true to my KC roots. I used our infamous, local Gates BBQ for this recipe. Gates BBQ sauce is tomato based with some vinegar and is not overly sweet.

instant pot bbq pulled chicken sandwiches

To assist with making the chicken feel and taste like homestyle BBQ I added Liquid Smoke. This gives the chicken a smokey taste, similar to that from a grill.

instant pot bbq pulled chicken sandwiches

If you are cooking this dish and want to enjoy leftovers or for meal prep, store the chicken in Tupperware. Pack the buns in Ziploc bags and toast immediately before eating.

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[10 Pack]3 Compartment Meal Prep Food Storage Containers with Lids/BPA Free Bento Lunch Boxes/Divided Portion Control Container Plates-Microwave, Dishwasher Safe, Free Cutlery
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instant pot bbq pulled chicken sandwiches
5 from 7 votes
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Instant Pot BBQ Pulled Chicken Sandwiches

Instant Pot BBQ Pulled Chicken Sandwiches is a quick and easy recipe that allows you to prepare home-cooked BBQ without a grill!

Course dinner, lunch
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 351 kcal
Author Stay Snatched

Ingredients

  • 1 pound skinless chicken breasts
  • 1/2 cup BBQ sauce
  • 1 cup low-sodium chicken broth
  • 1 tsp unsweetened cocoa powder
  • 4 sesame buns
  • 1 tbsp red cabbage thinly sliced
  • 1 tsp liquid smoke
  • McCormicks Grill Mates BBQ Seasoning to taste
  • McCormicks Grill Mates Montreal Chicken Seasoning to taste
  • salt and pepper to taste

Instructions

  1. Season the chicken breasts with the seasonings (including the cocoa powder).

  2. Add the seasoned chicken to the pot. Next, add the chicken broth, 1/4  cup of BBQ sauce, and liquid smoke.

  3. Put the lid on the pot and adjust the settings to the Meat Setting. 10 minutes should be the default. Leave it at 10 minutes.

  4. Allow the Instant Pot to release steam on its own without quick release.

  5. Remove the chicken from the Instant Pot. Using a knife and fork, shred the chicken.

  6. Remove the chicken broth and BBQ sauce mixture from the Instant Pot with a ladle. Drizzle the sauce over the pulled chicken.

  7. Toast the buns (optional)

  8. Add the chicken to the buns.

  9. Drizzle the remaining sauce throughout. Top with sliced red cabbage.

  10. Serve!

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More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low-Carb Banana Nut Bread
Instant Pot Shrimp Risotto
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

how to make hard boiled eggs using the instant pot

How to Make Hard Boiled Eggs Using the Instant Pot

18

 This post may contain affiliate links. Please read my full disclosure here.
 

How to Make Hard Boiled Eggs Using the Instant Pot….it is actually super easy! The full process of cooking hard boiled eggs on the stove can take around 20 minutes. The Instant Pot won’t save you a TON of time. I saved about 10 minutes. It will aid in making sure your hard eggs come out perfectly. Hard boiled eggs can be difficult to make because we either overcook them or do not cook them long enough. The method I outline in this post is tried and true. No more crossing my fingers and hoping the eggs turned out ok!

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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Health Benefits

Eggs are an EXCELLENT source of protein. A medium-sized egg has about 6.5 grams of protein. Eggs also have zero carbs, which is a huge win. Years and years ago it was speculated that eggs are bad for you because of cholesterol. Times have changed and with more research eggs have been proven to be helpful for daily consumption. According to the Mayo Clinic, healthy people can consume up to 7 eggs per week with no increase in their risk of heart disease.

I love omelets and scrambled eggs for breakfast. I do not want to miss out on egg benefits by limiting my consumption to breakfast. Hard boiled eggs make a great option for a snack (add a little bit of salsa), topping for a salad, and of course DEVILED EGGS. Be sure to check out my personal deviled eggs recipe here. 

how to make hard boiled eggs using the instant pot

What is an Instant Pot?

It is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It’s a single appliance that does the job of seven different kitchen appliances or tools.

The Instant Pot website says you can reduce your cooking time by 70% because of the following: 

  • 12 pre-programmed operation buttons (Rice, Multigrain rice, Congee/Porridge, Sauté/Browning, Soup, Poultry, Meat & Stew, Beans & Chili, Steaming and Slow Cook, Keep warm, and Yogurt).
  • The pre-programmed buttons automate the cooking process. No more standing around watching and waiting for meals to cook.
  • You can delay cooking (up to 24 hours) to plan ahead of time. You can use all of the pre-programmed operations, with the exception of saute’ and yogurt.

Sounds pretty awesome right? There are so many features I am dying to try out, specifically the yogurt setting. 

how to make hard boiled eggs using the instant pot

No green color on the inside! They turned out perfect.

How to Make Hard Boiled Eggs Using the Instant Pot

  1. Insert the metal rack that came with the Instant Pot inside the base.
  2. Add 1 cup of water to the pot.
  3. Place your eggs in the pot. I did 4 eggs. You can do around 12.
  4. Place the lid on the Instant Pot and seal.
  5. Manually adjust the timer to 7 minutes.
  6. When the Instant Pot beeps indicating it is finished, quick release the steam by moving the valve on top to the left or right. Steam will appear from the valve.
  7. Remove the eggs from the pot with tongs.
  8. Place the eggs in a bowl of cold water until cool.
  9. Peel!

Check out my Bacon Deviled Eggs Recipe here!

how to make hard boiled eggs using the instant pot

More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low-Carb Banana Nut Bread
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

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instant pot no bake cheesecake

Instant Pot No-Bake Cheesecake

26

 This post may contain affiliate links. Please read my full disclosure here.

For those who know me, this Instant Pot no-bake cheesecake may seem like a reach. Desserts are not my specialty. I do not really like most desserts. When I got my new Instant Pot and noticed that I could make cheesecake (and other cakes, too), I was intrigued! You see, cheesecake IS a dessert that I love. I love it because it’s not too sweet. Cream cheese is the main ingredient and I love cream cheese! Cheesecake does not have frosting like most cakes, and it is not laced with overly sugary toppings. Well…it can be! For this recipe, it isn’t. I went with good ole fashioned fresh fruit. 

Calories: 221       Fat: 13G      Net Carbs: 17G      Protein:  6G

Here is the pan I used with the Instant Pot. The bottom of the pan is removable. When the cheesecake is ready, you simply push up on the bottom to remove it. 

instant pot no-bake cheesecake

For most of my recipes I come up with an idea and then I implement. I “experiment” in the kitchen, but the majority of the time, my recipe comes to fruition and I do not have to re-do them. The only time I have to truly experiment and sometimes re-do a recipe is when I make some desserts. Desserts and baking require very detailed and calculated steps. You will NEVER hear me call myself an expert in baking. For starters, I do not like most baked goods. No sense in becoming an expert at something that I will not eat! This cheesecake recipe is a great example of an idea that required a make-up session…or two. 

 

instant pot no bake cheesecake

My original recipe used reduced-fat cream cheese instead of regular cream cheese. This may have been a mistake, but I am not sure. I ended up having to make this cheesecake 3 times until I finally got it right. The first recipe I used reduced-fat cream cheese and I only used a 1/2 cup of graham cracker crumbs. The filling looked great when I removed the cake from the Instant Pot and after I refrigerated. When I sliced into the cake, it crumbled immediately. I also wasn’t using the best knife. So there are 3 things here that could have been the culprit! I still want to try out using reduced-fat cream cheese at some point. So stay tuned on if this is, in fact, an Instant Pot Cheesecake mistake.

instant pot no bake cheesecake

Why the Instant Pot? Using the Instant Pot does cut down on cook time. Traditional cheesecake recipes require 45 minutes to an hour of bake time. I prepared this cheesecake in 35 minutes using the Instant Pot. Another thing to consider is the heat from the oven, especially during summer months. Summer is on the rise here in Kansas City and we have already experienced some pretty hot days. Since I cook often, I will definitely have to use the oven throughout the summer. However, I am hoping this Instant Pot will help me lower my usage. I need all of the help I can get to keep my home cool this summer!

instant pot no bake cheesecake

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More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low-Carb Banana Nut Bread

Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

 

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instant pot no-bake cheesecake

instant pot no bake cheesecake
5 from 9 votes
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Instant Pot No-Bake Cheesecake

Instant Pot No-Bake Cheesecake is the perfect healthy, skinny, dessert. This recipe is quick and easy, perfect for holidays and events.

Course Dessert
Prep Time 30 minutes
Cook Time 5 hours 35 minutes
Total Time 6 hours 5 minutes
Servings 8
Calories 221 kcal
Author Stay Snatched

Ingredients

Crust

  • 1 1/2 -2 tbsp butter melted
  • 1 cup graham cracker crumbs

Filling

  • 8 oz cream cheese bring to room temperature
  • 1/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 cup plain, non-fat Greek yogurt bring to room temperature
  • 1 egg bring to room temperature
  • 2 tbsp fresh lemon juice of

Topping

  • 1/2 cup raspberries

Instructions

Crust

  1. Combine the melted butter and graham cracker crumbs in a medium mixing bowl. Stir until mixed.

  2. Add the crust to the 7 inch pan making sure to work the crust up along the sides.

  3. Use the bottom of a drinking glass to flatten the surface. Place the crust into the freezer while you prepare the filling. 

Filling

  1. Add the cream cheese to a mixing bowl or standing mixer. Beat for 30 seconds with a hand blender or standing mixer.

  2. Add the sugar and then beat for 30 seconds. 

  3. Add the Greek yogurt and beat for 30 seconds. 

  4. Add the egg. Beat for 30 seconds. 

  5. Add the lemon juice and vanilla extract. Beat for 30 seconds. 

  6. Remove the crust from the freezer. Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Smooth the batter throughout and along the edges of the pan with a spoon. 

  7. Cover the top of the pan with foil to prevent water from getting into the cheesecake. 

  8. Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).

  9. Create a foil handle to remove the pan from the Instant Pot.  Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.

  10. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 

  11. Set the Instant Pot on manual, 35 minutes.

  12. After the Instant Pot alerts that 35 minutes have passed, allow the steam to settle without quick release for 10 minutes. After 10 minutes have passed, quick release. 

  13. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. I let my cheesecake cool for about an hour.

  14. Once cool, place in the refrigerator overnight (minimum of 5 hours).

  15. Remove the cake from the fridge. Push up on the bottom of the pan. The cake should form along the sides and should be loose and easy to remove. If the cake doesn't show signs of lifting on the sides, you haven't refrigerated long enough!

Topping

  1. Top with fresh raspberries and serve!

Recipe Notes

Takeaways:
1. Do not use reduced-fat until further notice. I would like to experiment with this again, but as for now my success in this recipe was in refraining from using reduced-fat.

2. If you lower the suggested serving of graham cracker crumbs it may impact your ability to cut into the cake without it crumbling. The cheesecake needs a sturdy crust.

3. Wipe your cake cutter off with a paper towel between EACH cut.

4. If you don't cover your cheesecake while it's in the Instant Pot, it will likely get wet. I did have some water on top of the foil when I removed it. You should be able to dab this away with paper towels, but I preferred to avoid that.

5. DO NOT OVER-BEAT the batter. I outlined the 30-second rule for each ingredient to prevent this. If you beat the batter too much, air bubbles will form. The air bubbles will cause multiple cracks within the filling and could also cause it to fall apart.

6. Use ROOM temperature ingredients for the filling. I set my cream cheese, eggs, and Greek yogurt out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

23

This Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon is the perfect skinny, guilt-free recipe. It has all of the components of buffalo wings and/or buffalo chicken dip with a lot fewer calories, fat, and carbs. My Low-Carb Buffalo Chicken Dip recipe continues to be one of the most popular recipes on my site. Why stop at dip? Buffalo Chicken Pasta is the next step. It is the perfect comfort dish. 

Calories: 437       Fat: 15G      Net Carbs: 26G      Protein:  44G

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

Here is a shot of the pasta prior to baking. I LOVE the results! Baking, gives the dish a crunchy, cheesy topping, with warm, creamy buffalo sauce inside.

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

The key to keeping the macro count low here is PORTION control! 7 ounces of pasta is plenty for 5-6 servings, especially if you load up on protein and the appropriate ingredients to the keep the pasta from drying out. The cream cheese and plain, non-fat Greek yogurt do a great job here. I use these ingredients in a lot of my dishes. Cream cheese and Greek yogurt add so much creaminess! They are also super macro-friendly. 

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

I saved time using the Instant Pot. Shredded chicken with the slow-cooker takes 4-6 hours on High or 8-10 hours on Low. Shredded chicken takes 10 minutes with the Instant Pot. After shredding the chicken, I placed the remaining ingredients (with the exception of the shredded cheese, bacon, and green onions) into the Instant Pot for 4 minutes on Manual/High. So now we are at about 15 minutes of cook time.

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

After the 4 minutes and a quick release of steam, I placed the mixture in a baking dish. Next, I sprinkled the shredded cheese, bacon, and green onions throughout. I popped it in the oven for 5 minutes until the cheese became bubbly. The dish ended up taking 20 minutes of cook time! I love to cook, but a lot of times, I do not have hours and hours to spend in the kitchen. I still need healthy meals on my table!

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon Improvising and experimenting with the Instant Pot has been so much fun! Stay tuned for my next dish.

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Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

More Instant Pot Recipes:

Instant Pot Low-Carb Banana Nut Bread
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon
5 from 8 votes
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Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon

Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon is a quick, easy, healthy, a low-carb dish filled juicy shredded chicken and Franks Red Hot Buffalo sauce.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 437 kcal
Author Stay Snatched

Ingredients

  • 16 oz skinless chicken breasts
  • 7 oz rigatoni pasta
  • 4 low-sodium low-fat slices of bacon cooked and crumbled
  • 1 1/2 cups non-fat, plain Greek yogurt
  • 4 oz reduced-fat cream cheese
  • 1 cup chicken broth
  • 1 cup water
  • 1 cup unsweetened almond milk
  • 1 cup Frank's Red Hot Buffalo Sauce
  • 1 1/2 cups reduced-fat shredded cheddar cheese
  • 2 tbsp green onions chopped
  • McCormick's Grill Mates Montreal Chicken Seasoning to taste
  • salt and pepper to taste

Instructions

  1. Season the chicken breasts.

  2. Add the chicken to the Instant Pot with the chicken broth.

  3. Put the lid on the pot and adjust the settings to the Meat Setting. 10 minutes should be the default. Leave it at 10 minutes.

  4. Allow the Instant Pot to release steam on its own without quick release.

  5. Remove the chicken from the pot. Using two knives or a knife and fork, shred the chicken. Set aside. Leave the remaining chicken broth in the pot. Most of the broth should have evaporated, and only a little should remain. If you have a nice sized amount left, drain some so the sauce is not soupy.

  6. Mix the buffalo sauce, cream cheese, and Greek yogurt in a medium-sized bowl. Add the chicken and stir. 

  7. Add the water, almond milk, and pasta to the pot. Stir. 

  8. Top with the chicken mixture. DO NOT stir.

  9. Close the lid and place the pot on Manual/High for 4 minutes.

  10. Quick release the steam.

  11. Spray a baking pan with cooking spray. Add the mixture to the pan. Sprinkle with the shredded cheese, crumbled bacon, and green onions throughout.

  12. Bake for 5 minutes until the cheese bubbles. Remove from the oven and allow to cool before serving.

instant pot chicken drumsticks with rice arroz con pollo

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

27

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This Instant Pot chicken drumsticks and rice (arroz con pollo) recipe was the perfect Instant Pot experiment. Cinco de Mayo was this past weekend. I spent all last week posting my favorite recipes perfect for Cinco de Mayo to my Instagram account. I got so caught up in the hype that I started to crave more similar dishes. I have also been doing a bunch of experimenting with my Instant Pot lately. I am so fascinated with this kitchen gadget! I decided to make arroz con pollo because I wanted to give drumsticks a try in the pot. I am not usually a fan of drumsticks. I am more of a white meat kind of girl. I love breasts and wings. However, I felt like white meat chicken would be too dry for a dish like this. 
 
 
 Calories: 499       Fat: 16G        Net Carbs: 41G          Protein: 42G
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This is a great sazon brand that is MSG free. Sazon means seasoning in Spanish. I used my own ingredients for flavor below. This seasoning could also be used.
 
 Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

I chose to use extra long grain enriched rice for a couple of reasons.

Time:
I love brown rice. A lot of my other posts rave about brown rice and the associated nutritional benefits. Brown rice takes a long time to cook…..even using the Instant Pot! Brown rice prepared in the Instant Pot takes 25-30 minutes. My Instant Pot experiments are focused on time-saving. My goal is to prep meals with the Instant Pot in less than 45 minutes, ideally, less than 30 minutes. Long-grain enriched rice can be prepared in the Instant Pot in less than 10 minutes. ULTIMATE WIN!

Nutritional  Benefits:
Enriched white long grain rice is enriched to replenish nutrients that are removed during the milling process. Enriched white rice has been mixed with vitamins and nutrients to boost nutritional value. When rice is processed into white rice, the majority of its nutritional value is lost. The fiber and bran are removed. This is one of the main reasons why I flock to brown rice. Brown rice is rich in fiber. Even after enriching white rice with the nutrients mentioned, it is not as nutritious as brown rice. Brown rice still beats white rice in my opinion. However, in this instance, enriched white long grain rice makes a great alternative.

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo) Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)This chicken is so tender the meat is falling off the bone….just the way I like it!

 

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

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More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low Carb Banana Nut Bread
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Shrimp Risotto with Veggies and Parmesan
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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instant pot chicken drumsticks with rice arroz con pollo
4.92 from 12 votes
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Instant Pot Chicken Drumsticks with Spanish Rice (Arroz Con Pollo)

Healthy, skinny, lightened-up Instant Pot chicken drumsticks (arroz con pollo) is a quick and easy 30-minute dish perfect for weeknight dinners with juicy chicken and savory rice.

Course dinner, lunch
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 499 kcal
Author Stay Snatched

Ingredients

  • 8 drumsticks
  • 1 cup enriched long grain white rice
  • 1 tbsp olive oil
  • 1 cup tomato paste
  • 1 cup low-sodium chicken broth
  • 1 cup water
  • 1/2 cup cilantro or parsley chopped
  • 1 cup onion chopped
  • 2-3 garlic cloves
  • McCormick's Grill Mates BBQ seasoning to taste
  • McCormick's Grill Mates Montreal Chicken Seasoning to taste
  • salt and pepper to taste
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 tsp oregano
  • 1 tsp paprika

Instructions

  1. Turn the Instant Pot on to the sautee function. Allow it to register as hot. Add the olive oil, onion and garlic. Allow to cook for 1-2 minutes until fragrant. 

  2. Season the drumsticks with the chicken seasoning, BBQ seasoning, salt and pepper. Using tongs add the drumsticks to the pot. Allow the chicken to glaze for a couple of minutes on each side. Remove the chicken from the pot.

  3. Deglaze the pot by scraping the brown bits from the chicken from the bottom of the pot. Add the water, chicken broth, and tomato paste, coriander, cumin, paprika, and oregano. Stir well. 

  4. Add the rice and the drumsticks back to the pot. Place the lid on tip and ensure the release is set to seal. 

  5. Cook for 12 minutes on high.

  6. Allow the pot to steam on it's own without quick release. This will take a few minutes. The Instant Pot will alert you when it is safe to open the pot.

  7. Allow the pot to sit for an additional 3 -4 minutes so that the rice can become fluffy. Open the lid carefully. Stir the rice. 

  8. Sprinkle with cilantro or parsley. Allow to cool. Serve!

 

instant pot spaghetti squash chicken alfredo

How to Make Spaghetti Squash Using the Instant Pot

17

How to make spaghetti squash using the Instant Pot…it’s actually quite simple. I have had spaghetti squash on a few different occasions. I loved it from the first time I tried it. After researching recipes on how to prepare it on my own, I learned that spaghetti squash takes 45-60 minutes to make. That does not sound like a terribly long time, but when you are strapped for time, an hour can feel like an eternity! An hour is also a long time because baking the spaghetti squash isn’t usually the only part of prepping the meal. You aren’t going to eat spaghetti squash without pairing it with something else! I am thankful the Instant Pot has arrived in my life to save the day. Now spaghetti squash only takes 7 minutes!

I had my eye on the Instant Pot for about 9 months before I finally gave in and purchased one. To be honest, I initially had no idea how it worked and how it could benefit me. I kept seeing amazing videos on Snapchat and Instagram. I became so intrigued I had to do some research on my own.

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how to make spaghetti squash using the instant pot

What is an Instant Pot?

It is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It’s a single appliance that does the job of seven different kitchen appliances or tools.

The Instant Pot website says you can reduce your cooking time by 70% because of the following: 

  • 12 pre-programmed operation buttons (Rice, Multigrain rice, Congee/Porridge, Sauté/Browning, Soup, Poultry, Meat & Stew, Beans & Chili, Steaming and Slow Cook, Keep warm, and Yogurt).
  • The pre-programmed buttons automate the cooking process. No more standing around watching and waiting for meals to cook.
  • You can delay cooking (up to 24 hours) to plan ahead of time. You can use all of the pre-programmed operations, with the exception of saute’ and yogurt.

Sounds pretty awesome right? There are so many features I am dying to try out, specifically the cake (for cheesecake  🙂 ) and yogurt settings. 

how to make spaghetti squash using the instant pot

Why Spaghetti Squash?

Spaghetti squash looks similar to typical squash but it’s larger and more round. In its raw state, if sliced, it will also look similar to regular squash. When cooked, strands form on the inside flesh creating angel hair-like strands, that resemble pasta. Spaghetti squash can be used in a lot of dishes to cut down on carbs and also boost nutritional value. It’s packed with nutrients. It’s perfect for vegan, gluten-free, paleo, and just plain old healthy recipes! One cup of spaghetti squash has about 42 calories and 8 grams of net carbs. One cup of white spaghetti pasta has about 220 calories and 40 grams net carbs. There is a huge difference when comparing the variance in net carbs! Carbohydrates are the body’s first defense for fuel. Your body burns carbs FIRST for energy. When carbs are depleted, it moves on to burning fat.  I pay less attention to the calories variance here because the fewer carbs you consume, the more room your body has to burn fat. 

Now for the burning question……does it taste like pasta?! 

No. Not to me. For me, it does not have to taste like pasta in order to be considered delicious. I LOVE veggies. I love vegetables, even more, when I can dress them up using an amazing recipe! And I have done just that. Check out my Instant Pot Spaghetti Squash Chicken Alfredo recipe. The cream sauce and juicy, savory chicken paired PERFECTLY with the spaghetti squash. I always say consistent healthy eating does not have to be a curse. You really just have to get creative.  

How to Cook Spaghetti Squash

  1. Cut the spaghetti squash in half, crosswise (not the long way).

  2. Scoop out the seeds and discard.

  3. Add 1 cup of water to the pot. Place the spaghetti squash halves in the instant pot, with the cut sides facing up.

  4. Place the lid on the pressure cooker and cook on high pressure for 7 minutes. 

  5. After the 7 minutes, release the valve at the top of the pressure cooker to lower the pressure. 

  6. Remove the lid and the squash. Poke the squash to ensure it’s tender. Shred the squash with a fork to create “spaghetti.”

 

instant pot spaghetti squash chicken alfredo

 

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how to make spaghetti squash in 7 minutes using the Instant Pot

More Instant Pot Recipes:

Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

 

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