Baked Ziti Instant Pot Mini

Baked Ziti Instant Pot Mini
Get the cheesy, slow-cooked flavor found in a traditional Baked Ziti right out of your pressure cooker! In only 25 minutes,
Source:
Serves: 3-4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 280 gm (10 oz) 2 links Hot or Sweet Italian Sausage)
  • ½ green bell pepper chopped
  • 1 tablespoons olive oil
  • ½ cup onion diced (½ medium onion)
  • 3 cloves garlic minced
  • 1 680 ml(~23-oz) jar tomato sauce
  • 1 ¼ cups water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bay leaves
  • salt & pepper to taste
  • 230 gm (½ lb). dried Ziti pasta
  • 112gm (4oz.) shredded mozzarella
  • ¼ cup grated parmesan cheese
  • Handful fresh basil chopped
Directions
  1. Brown Italian Sausage in pressure cooker using the Brown/Sauté function, breaking apart as it cooks until sausage is no longer pink, about 5 minutes. Drain if needed.
  2. Add in olive oil, onion and garlic, bell pepper and sauté until mostly tender, about 3 minutes.
  3. Stir in tomato sauce, water, dried basil, dried oregano, bay leaf salt & pepper. Add Ziti. Ensure the sauce covers the Ziti.
  4. : Lock pressure-cooker lid in place pressure cook 5 minutes.
  5. Once the timer chimes, Quick release pressure at once, stir and taste to ensure seasonings are good. Adjust as needed. Stir in cheeses Mix well. Garnish with fresh basil.
Notes
If you are using sausages with casing remove the casing

If you are using Costco brand Italian sausages (2 links is the right amount).

You can substitute penne Noodles for the Zita noodles

 

Chinese Barbecued Ribs Mini Instant Pot

Chinese Barbecued Ribs Mini Instant Pot
Here are moist, flavorful ribs made with a sweet and sour barbecue sauce that is ready in less than an hour. This rich dark delicious glaze is especially good when made with hoisin sauce which gives it an oriental flavor
Source:
Serves: serves 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 lb spareribs
  • 1 cup apple juice
  • Salt & Pepper
  • For the Sauce
  • ½ cup ketchup
  • ¼ cup soy sauce
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 cloves garlic, finely minced
  • 1 tsp cornstarch
  • ¼ cup honey
Directions
  1. Make the Sauce: Mix Ketchup, soy sauce, lemon juice, vinegar, hoisin sauce, garlic, cornstarch. DO NOT ADD THE HONEY
  2. Liberally salt and pepper both sides of a slab of ribs. Cut the slab into pieces that will fit in your Instant Pot.
  3. Pour apple juice into Instant Pot. Place ribs into the pot, drizzle with ¼ cup of BBQ sauce and secure lid. Make sure it is set to "sealing."
  4. Set it to the Manual timer for 25 minutes. It will take a few minutes to heat up and seal the vent. Once timer counts down, let sit another 5 minutes then release steam by turning the valve to "venting." Turn on oven to broil (or heat your grill) while you are waiting for the 5-minute resting time.
  5. Remove ribs from Instant Pot and place on a baking sheet. Slather on both sides with sauce
  6. Add Honey to the remaining sauce set aside
  7. Place under broiler (or on the grill) for 5-10 minutes, watching, so it does not burn. Remove and brush with sauce honey mixture place under broil and back on the grill for another 2 to 4 minutes.
Notes
No rice vinegar you can substitute ½ water ½ regular vinegar.
Want a barbeque smoke flavor add a teaspoon of liquid smoke to the sauce
The Ribs can be made earlier in the day or day before and placed in the Sauce to marinade until ready to use.

 

Meatloaf potatoes carrots Mini Instant pot

Meatloaf potatoes carrots Mini Instant pot
This complete meal is comforting food at its best and ready in less than 30 minutes
Source:
Serves: serves 3-5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Meatloaf
  • 2 tbsp milk
  • 1 egg
  • ⅓ cup of panko, Japanese breadcrumbs
  • ½ cup of sweet onion, minced finely
  • 2 cloves of garlic minced
  • 2 tbsp carrot minced finely
  • 2 tbsp celery minced finely
  • 2 tbsp fresh parsley minced
  • 1 lb of lean ground beef
  • Salt and black pepper, to taste
  • Or use premade meatloaf ground beef from the grocery store
  • Vegetables:
  • 5-6 small red potatoes cleaned and halved
  • 1 medium carrot cut into 2-inch pieces
  • 1 cup water
  • Gravy
  • 2 tbsp. butter,
  • 2 tbsp. flour,
  • 2 cups of reserved liquid from the instant pot, add beef stock to make 2 cups
  • 1 beef bullion cube,
  • 1 tsp. Italian seasonings
  • pepper salt to taste.
Directions
  1. Meatloaf
  2. If using meatloaf pre-mix skip down to place in the pan
  3. Whisk together the milk and egg in a small bowl; add the Panko crumbs and set aside until all the milk has been absorbed.
  4. Meanwhile, mince the onion, garlic, carrot, celery, and parsley together in a food processor.
  5. In a large bowl, combine the Panko mixture, onion mixture, ground beef, salt, and black pepper, to taste.
  6. Mix together gently with just your fingertips.
  7. Once combined, form the mixture into a loaf. Place in a greased 6 “ baking pan or use an aluminum foil packet (see notes)
  8. Instant Pot
  9. Add the potatoes & carrots in the pot. Place the rack over the potatoes and carrots add 1 cup of water. Place the pan of meatloaf or packet of aluminum foil on top
  10. Cover with the lid and lock the pressure cooker making sure the pressure release valve is set to “sealing.”
  11. Select “Manual” and cook at High Pressure for 20 minutes. When done do a quick release. Once the pot has released the pressure, carefully open the lid.
  12. Confirm the meatloaf’s internal temperature is at least 160°F with a food thermometer.
  13. Serve with or without topping the meatloaf with barbeque sauce, tomato sauce glazes or gravy. I love the gravy made from the juices from the instant pot and meatloaf pan.
  14. Gravy Directions
  15. Turn instant pot to sauté when hot melt the butter stir in the flour cook for a minute add the liquid stirring while adding until all is incorporated. Add the beef bullion cube and seasonings. Stir to combine.
Notes
Instead of a baking pan place meatloaf on a sheet of aluminum foil making sure the meatloaf fits into your pressure cooker.
Fold the sheet of aluminum foil up and around the meatloaf to form a packet, leaving the top open slightly to release the steam.

 

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce
This perfectly cooked spaghetti noodle is simmered in a savory herb-enhanced meat sauce with just a touch of spicy heat. A quick dinner that's ready in less than 30 minutes with only a single pot to clean! And so delicious you will be having seconds
Source:
Recipe type: main
Serves: serves 2-3
Cook time: 
Total time: 
Ingredients
  • 250 gm (½ lb) ground beef
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp Aleppo Chili Pepper
  • ½ tbsp. Italian seasoning
  • ½ tbsp. olive oil
  • 1 clove garlic, minced
  • 1 large shallot, thinly sliced
  • 1 cup chicken broth or stock
  • 398 ml ( 14 oz) can tomato sauce
  • 185 gm (approx. ½ box or 6 ½ oz) spaghetti
  • 1 bay leaf
Directions
  1. In a medium bowl mix together ground beef, salt, pepper, Italian seasoning, and Aleppo Chili Pepper. Turn the Instant Pot to sauté. When the Instant Pot shows HOT in the display adds the olive oil. Heat the oil until it simmers add the shallot and cook until translucent add the garlic and cook for another 30 seconds then add the ground beef mixture. Cook until the meat has browned.
  2. Once the beef has browned, turn the Instant Pot off. Pour half of the chicken stock over the meat and deglaze the pot by scrapping any tiny food particles adhering to the bottom of the pan. These delicious particles will add additional flavor to the meat. Add the rest of the chicken broth on top of the meat. Break the spaghetti to fit into the Instant Pot and lay them on top of the meat. Cover the spaghetti with the tomato sauce, add the bay leaf then close the lid turning the venting valve to sealing.
  3. Cook the spaghetti on high pressure using the manual function for 5 minutes (or half the time on the back from the box of noodles you are using). Once the pot has completed the cooking, let the pressure release naturally. Remove the lid and mix up the noodles, sauce, and meat. No need to strain any excess liquid. Serve hot and garnish with parmesan cheese and fresh herbs.
Notes
Aleppo <g class=If you do not have Aleppo Chili Pepper. It may be difficult to obtain now as it is grown in Syria. Because of the conflict in this area, they will not be exporting this spice for some time. However, you can make a close substitute by mixing 4 parts sweet Paprika with one part Cayenne and a tiny pinch of salt.-- If you really really must you can also use crushed red pepper.


As it was impossible to find just 250 grams of ground beef I bought Salisbury Steak Patties which came in the 250 grams size.

 

Cabbage, Sausage & Potato Soup ~ (Mini Instant Pot)

 

Cabbage, Sausage & Potato Soup ~ (Mini Instant Pot)
This Cabbage, Sausage and Potato Soup recipe is a hearty and comforting, soup that has the best of savoury flavours. Using the Instant Pot, you can have this on the table in less than 30 minutes. Bonus it is just as tasty the next day.
Source:
Recipe type: Soup
Serves: 3-4 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 hot Italian sausages*, sliced into bite-sized pieces
  • 1 tablespoons extra-virgin olive oil
  • ½ medium onion, chopped
  • 1 medium carrots, peeled and cut into ½ “pieces
  • ½ small green cabbage, chopped into bite-sized pieces
  • 2 cloves garlic, minced
  • 5 cups chicken or vegetable stock
  • 5 -6 baby potatoes, cut in half
  • ½ sweet green or red pepper
  • 2 teaspoons dried Italian seasoning,
  • ½ teaspoon celery salt
  • 1 bay leaf
  • 1 tablespoon fish sauce **
  • Kosher salt and freshly-cracked black pepper
Directions
  1. Set Instant Pot to the sauté setting when the display shows hot add the oil. When the oil begins to shimmer; add the sausage to the Instant Pot.
  2. Cook for two to 3 minutes then add onion.
  3. Continue to cook a few more minutes until onion is translucent and just starting to brown in a few places.
  4. Add the garlic cook for one more minute.
  5. Pour in chicken broth and stir to loosen any browned bits.
  6. Add all the seasoning except the fish sauce and salt
  7. Add cut up potatoes.
  8. Turn the Instant Pot off.
  9. Close lid making sure vent is closed.
  10. Cook on High Pressure for 6 minutes.
  11. Do a Quick Release of Pressure, open lid, add chopped cabbage, carrots, sweet Pepper and stir well.
  12. Close lid, again making sure vent is closed.
  13. Cook on high 5 more minutes.
  14. Do a Quick Release of Pressure, open lid, add the fish sauce** and season to taste with freshly ground black pepper. As Fish sauce is quite salty, you may not need to add additional salt.
Notes
** Fish Sauce although can smell pungent when combined with other ingredients such as herbs’ it mellows out and adds a rich and savoury umami–richness to a dish.

 

Top-Notch Chili (Instant Pot)

Top-Notch Chilli (Instant Pot)
A great tasting chilli ready in 18 minutes instead of hours. This Recipe great for the Instant Pot Mini (3 quarts)
Cuisine: A great tasting chili ready in 18 minutes instead of hours
Recipe type: Instant Pot
Serves: 2-3 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 398 gm (15 oz) can of kidney beans, drained & rinsed
  • 1 ½ tablespoons oil
  • 500 (1 lbs) lean ground beef
  • ½ large red onion, chopped
  • 1 ½ tbsp chilli powder
  • 1 jalapeno pepper, diced (for less hot remove seeds and membranes)
  • 1 398 gm (15-ounce) can diced tomatoes
  • 1 398 gm (15 oz) can tomato sauce
  • 1 cup beef stock or broth
  • 2 cloves, minced garlic
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ¾ tsp salt
  • ½ teaspoon pepper
  • 250 gm (8 oz) frozen corn kernels
Directions
  1. Set Instant Pot to sauté heat the oil until hot (hot will show on display when ready)
  2. Place the ground beef and onion in the cooker and cook until ground beef is lightly browned about 6-7 minutes
  3. Stir in chilli powder and jalapeno peppers and cook 1 more minute
  4. Add remaining ingredients except for the corn. Securely lock the lid and ensure the steam releases handle is in the sealed position. Set for 8 minutes on high
  5. Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure
  6. Set Instant Pot to sauté and stir in frozen corn kernels. Let simmer 3 minutes before serving

 

Short Ribs Red Wine & Herb Braised (Instant Pot)

Short Ribs Red Wine & Herb Braised (Instant Pot)
These Instant Pot made Short Ribs are fork tender and braised in a Red Wine & Herbs sauce giving them a rich, flavorful taste that you will love. So quick & easy to make in the Instant Pot. A perfect recipe for the Instant Pot mini (3 quarts)
Source:
Recipe type: Instant Pot
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ½ - 2 lbs (700 gm – 1 kg) fat trimmed off
  • 3 oz (85 gm) Pancetta*, diced
  • 2 Tablespoons Olive Oil
  • ¼ cup Potato Starch **
  • ½ teaspoon Kosher Salt (or to taste)
  • ¼ teaspoon Freshly Ground Black Pepper (or to taste)
  • ½ medium Onion, coarsely chopped
  • 2 medium Carrots, cut into 1.5-inch pieces (4 cm)
  • 1 Shallot, thinly sliced
  • 2 cloves garlic, chopped
  • ½ cup good Red Wine
  • ½ cup Beef Broth
  • 2 sprigs Fresh Rosemary ***
  • 2 sprigs Fresh Thyme ***
Directions
  1. Prepare the vegetables: wash, dry, chop the ½ onion, shallot, 2 carrots and 2 cloves garlic; set aside
  2. Chop up Pancetta; set aside
  3. Dry the ribs with a paper towel then salt and pepper the Short Ribs on all sides and then dredge in Potato Starch. Shake off excess starch and set aside.
  4. Select Sauté/Browning and allow the pot to heat until hot (Instant pot will display Hot when hot enough) Add Olive Oil, and diced Pancetta sauté for 3 -4 minutes.
  5. Add ribs, brown on all sides do not crowd if necessary do in batches (crowding the ribs will result in steaming the ribs instead of browning). Remove to a plate and repeat, until all ribs are nicely browned. Set aside
  6. Add in shallots, onions, garlic and carrots to the cooking pot and mix to coat with the oil & pancetta grease sauté for 5 minutes.
  7. Pour in Red Wine and deglaze the cooking pot, making sure to scrape up all the browned bits (brown bits = flavour) Turn off Instant Pot
  8. Push aside the vegetables and place the ribs in the cooking pot beside the vegetables. To fit the ribs in the instant pot, you may have to put the vegetables on top of the ribs. Pour in Beef Broth. The liquid should almost reach the top of the ribs. Add more beef broth if necessary Place the Rosemary and Thyme sprigs on top.
  9. Lock the lid in place and ensure that the Pressure Valve is closed. Cook on high pressure for 45 minutes. When Beep sounds, let pressure release naturally and then remove the lid.
  10. Skim off fat off excess fat**** if using right away.
Notes
* If you do not have Pancetta you can use 2 slices of bacon
** you do not have potato starch you can use cornstarch of Flour
*** If you do not have fresh herbs you can use a ¼ teaspoon dried Thyme and dried Rosemary.
****If making ahead you can place the Cooking Pot in the refrigerator for a few hours or overnight, so the fat will rise to the surface and harden, making it easier to remove.
Short Ribs taste even better, the next day.

 

Instant Pot Rotini Noodles with Bolognese sauce

Instant Pot Rotini Noodles with Bolognese sauce
Truly a one-pot meal. A delicious meat sauce over pasta. All ready in about 40 minutes. And no additional pots to clean.
Source:
Recipe type: Instant Pot
Ingredients
  • 1 tbsp oil
  • 1 lb ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • ½ sweet green pepper, chopped
  • 2 8- ounce (2 213 ml) cans tomato sauce
  • 1 18- ounce (1 540 ml) can diced tomatoes
  • 1 can 13 oz (340 ml) crushed tomatoes
  • 1 tbsp. tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Italian seasoning
  • 3 tbsp soy sauce
  • 2 tsp brown sugar
  • ½ tsp crushed red pepper flakes
  • 1 lb (6 cups) Rotini noodles or other noodles
  • ¼ c red wine
  • 1 cup chicken broth
  • 1 cup beef broth
  • 3 bay leaves1
  • salt and pepper to taste
Directions
  1. Select Sauté or Browning on your Pressure Cooker and allow it to heat.
  2. Add olive oil to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown. When meat is partially brown, add onions (and peppers, if using) and sauté until ground beef has browned. Add garlic and sauté one more minute.
  3. Drain excess grease, if needed. Add the rest of the sauce ingredients. Stir to mix. ( stop here if you only have a 3 qt mini instant pot and see notes****) Add the noodles.
  4. Set your Instant Pot to manual high pressure for 4 minutes.
  5. When the timer is up; carefully do a quick release.
  6. Take out bay leaves and give everything a good stir.
  7. Top with freshly grated cheese
Notes
This recipe is very forgiving if you can not find the cans in the appropriate amount choose the closest in size.
I live in Canada, so the closest to a 15 oz can is 540 ml which is approx. 18 oz’s the same goes for the diced tomatoes is a 340 ml can which is approximately 13 oz


Freezes well


****This recipe is for the 6-quart Instant Pot. If you only have a 3 qt instant Pot (mini) just follow the recipe as stated. When you get to the point you are adding the noodles stop remove ½ the sauce and save for another time. Add half of the noodles (3 cups) and continue with the recipe.


I freeze the extra sauce in a container that fits the instant pot with a Ziploc bag in the container. Place container and Ziploc bag in the freezer when the sauce is frozen remove the container and store the Ziploc bag for up to 3 months in the freezer. The idea is that the when you want to cook this recipe again just place the sauce in the instant pot add the 3 cups of noodles and set for pressure cooker 10 minutes. A lot less work then if you had to make the sauce again.

 

German Potato Salad for 2 ( Instant Pot )

German Potato Salad for 2 ( Instant Pot )
Using the instant pot means the potatoes are ready in no time. Served hot or cold it is delicious.
Source:
Recipe type: side dish, salad
Serves: serves 2
Ingredients
  • 1 ½ lbs baby potatoes peel on & quartered
  • 2 eggs
  • 5 pieces of bacon cooked until crisp & crumbled
  • 2 ½ tbsp. Apple cider vinegar.
  • ½ tbsp. Dijon mustard.
  • 1 tbsp. green relish.
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tbsp. Garlic, minced.
  • 1 ½ tbsp. rosemary, chopped
  • 2 tbsp. olive oil
  • 1 shallot, finely chopped.
Directions
  1. The potatoes & eggs
  2. Scrub the potatoes well. Add one cup of water to the Instant Pot, and place a steamer basket inside.
  3. Add the halved potatoes, season with salt and place the eggs carefully on top.
  4. Place and lock the lid, and set the settings to manual, ‘HIGH’ pressure for 3 minutes. Allow the pressure to release naturally for a couple of minutes and then use the quick release to let the steam out before opening the lid.
  5. Remove the steamer basket carefully and rinse the eggs under cold water. Let cool and peel the eggs and slice them. Place in a medium bowl add the potatoes after they have cooled down.
  6. The dressing
  7. Meanwhile, in a non-stick skillet, cook the bacon over medium heat, occasionally flipping, until crispy. Remove bacon onto a plate with paper towels, pat dry and crumble the bacon. Leave bacon grease in the skillet.
  8. Add the vinegar, Dijon, salt, and pepper to the bacon grease. Bring to a low boil for 1 minute, then add garlic, stirring. Remove from heat.
  9. Add the crumbled cooked bacon, bacon dressing, rosemary, olive oil and onions to the bowl. Serve hot or cold.
Notes
This recipe is easily doubled.

 

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