Archive for the ‘Instant Pot’ Category

Instant Pot Shredded Chicken

February 9, 2019

I tried this recipe to use with my chicken enchiladas and it was the most tender chicken I have ever made.  The shredding of the chicken was so effortless


1 cup low sodium chicken broth
3/4 teaspoon seasoning salt
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts

Place broth, seasoning salt, Italian seasoning and pepper into the Instant Pot inner pot. Stir.
Add the chicken breasts (no trivet necessary!) and put the lid on.
Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down. 
Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (i.e., don’t touch it!). 
Open the lid and drain about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot, and serve as desired. To freeze, let cool to room temperature before placing in freezer bags.

I am going to use the left over broth to make chicken gravy.  The seasonings I used was Italian Seasoning, garlic salt, salt and pepper and lemon and pepper.


Instant Pot Fruit Yogurt

January 27, 2019

When I first got my Instant Pot the first recipe I tried was yogurt.  I was really excited about making my own, but the recipe I used was not a good one. It turned out terrible, which in turn scared me off of trying it again for awhile.  Well, I decided to try this one and it’s AMAZING!  I won’t be buying store bought yogurt anymore.  I got it from a site called “Instant Pot”.




4 Wide mouth Pint Jars
5 2/3 cups milk whole or reduced fat
4 tablespoons sugar all natural
4 tablespoons Dry Milk Powder Non-Fat
2 cups fruit Chopped
4 tbsp Yogurt Culture


  • Add 1 1/2 cups of water to the bottom of the Instant Pot and place the trivet at the bottom as well.
  • Put 1 1/3 cups of milk in each jar. Place lids of the jars on loosely and place jars into the Instant Pot.
  • Press Manual (on the newer models the “Manual” button is the “Pressure Cook” button) on the Instant Pot and reduce time to 2 minutes. This process scalds the milk killing any pathogens that might be in the milk. After cycle is done, release steam from the Instant Pot and safely remove jars to cool.
  • Remove the lids carefully and place jars into cool water to speed up the cooling process.
  • Once the milk is below 100 degrees, you can safely add your yogurt culture to the milk. (For A Yogurt Culture buy plain Cultured Yogurt from your grocery store).
  • Add 1 tablespoon of sugar to each jar. Add 1 tablespoon of Non Fat Dry Milk to each jar.
  • Add 1 tablespoon of Yogurt Culture to each jars and stir up the ingredients until they are mixed well.
  • Add 1/2 cup of fresh fruit to each jar. Be careful not to overfill the jars. Leave at least 1/8 inch from the top of each jar.
  • Replace lids and rings and place jars back into the Instant Pot. Make sure it still has the 1 1/2 cup of water in the bottom the Instant Pot.
  • Press the Yogurt cycle on the Instant Pot then increase the time from 8 hours to 12 hours.
  • After the cycle is complete place the jars into the refrigerator. Cooling the yogurt down stops the cooking process. Enjoy!

Recipe Notes:

After you make plain yogurt you will now have your own culture to keep your Yogurt making process going!  By using the jars this enables you to be able to make plain or different flavors all at the same time.

Instant Pot Pork Roast with Vegetables and Gravy

May 28, 2018

Mark got me my Instant Pot for my birthday and this was the first thing that I made with it.  It was without a doubt the best pork roast I have ever made.  I didn’t use the gravy part of the recipe, I made my own that I always make.  This recipe came from Best Recipe Box.

And this is the Instant Pot that I have:


2 pounds pork loin roast
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste
2 Tablespoons butter
1/2 medium onion , diced
4 cloves garlic , minced
2 medium carrots , chopped
2 stalks celery , chopped
1/2 cup broth or apple juice
2 Tablespoons Worcestershire sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard
2 teaspoons herbs of choice- dried or fresh (rosemary, basil, oregano, thyme etc…)
1 Tablespoon corn starch
1/4 cup water