We have 3 growing boys in our house and growing appetites! Meat Loaf and potatoes have become a staple for us. And our 7 year old even calls it his ” Favorite Dinner ever”.
This Instant Pot meatloaf and potatoes are of course easy (our favorite thing about the Instant pot), cooked in one pot and done without heating up the house with a hot oven on for an hour! (we only turn on the broiler for a few minutes to caramelize the top at the end. But, more on that later!)
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The boys love to help mix this all together. We have begun to have more enjoyable times working in the kitchen together recently, I can actually give them simple jobs to do without freaking out! 🙂 (yay! Mom win)
We have these kids’ kitchen tools for them to use!!
Instant Pot Meatloaf and potatoes
Is there anything more comfort food than that?
Here’s how we make our Instant Pot Meatloaf and potatoes
skip to the bottom for a printable version of the recipe
Start by peeling and chopping your potatoes. We love this automatic peeler!!
Add 1 and 1/2 cups of water to the instant pot, and place the trivet down too ( this prevents any potatoes sticking to the bottom and causing the burn notice.)
pour the potatoes into the pot.
Next, mix all of the meatloaf ingredients together..
I know we are heading into Spring, but we have had a few cold rainy days still. So, this cozy stew was perfect! It’s really one of those recipes where anything goes, and if you like more meat or more veggies, whatever you’d like go for it!
Instant Pot Butternut Squash Beef Stew
Really, this recipe is more like a starting place 🙂
I started this recipe with a “block” of frozen stew meat pieces. You can use fresh or frozen.
Dust it with a little flour and saute with some butter in your instant pot. When using thawed meat you can get a nice sear on the meat and it adds some extra flavor. But, even with the frozen this stew ended up being flavorful and tender!
Add a little oil (any you prefer) and add the onion, salt, and pepper. stir. Now just throw in the mushrooms, carrots, tomatoes, and butternut squash to the pot!
Pour in 2 cups of beef broth and all the seasonings!
Now it’s time to cook your Instant Pot Butternut Squash Beef Stew
One of my favorite oven dinners is Creamy Chicken, Rice and Broccoli.
So, I set out to convert it to the IP. The Result was an amazing dinner done under 30 minutes (and that’s with frozen chicken) continue reading to get our recipe for instant pot creamy chicken and rice.
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Instant Pot Creamy Chicken and Rice
I used my 8 qrt DUO, and started out with 1 cup of water in the bottom of the pot, and then the trivet. ( I just happen to like chicken when it isn’t sitting in the liquid, but either way works.)
This particular day I used Bone-in chicken thighs. But you can use Chicken Breast too. And if you want to save yourself a step, just buy boneless.
Then I added a second trivet on top of the chicken. and the bowl of rice. If you don’t have a second trivet you can put the bowl directly on top of the chicken.
In the bowl I put 1 cup of Uncle Ben’s brown rice. and 1 1/2 cups of chicken broth, Plus a slab of butter. Then placed the bowl on top of everything. This method is called Pot in Pot cooking ( or PIP)
Set the lid, and make sure valve is set to seal. Then select Manual (or pressure cook) button and adjust to 23 minutes.
Make sure it is on high pressure.
The Pot came up to pressure surprisingly quick. And then when the 23 minutes was done, I let it naturally pressure release (NPR) for 5-10 minutes. While I waited, I cheated a little bit and steamed my broccoli in the microwave. I could have waited and removed the chicken and rice and stuck the broccoli in the IP (If you want to do this, just select 0 minutes on the manual setting)
After releasing the remaining pressure, I set the bowl of rice aside. and took out the chicken. reserved the liquid for anything I need chicken broth for this week, and took the chicken off the bones.
I dumped in two cans of Cream of Mushroom soup and a splash of milk and dumped everything back in the pot to stir.
A sprinkle of pepper and paprika and dinner is done! (You don’t need salt if you are using the canned cream of mushroom soup)
I really love brown rice cooked like this in IP. It comes out fluffy and soft every time!
instant pot creamy chicken and rice
This is a favorite meal of ours.. normally done in the oven. But I wanted to make a quick IP version. The result was delish!!!
Garlic Butter and Parmesan Brussel Sprouts Instant Pot Version
Calling all the Veggies, “get in my Instant Pot!!!” 🙂
Steaming veggies in our “magic” pot is super simple!
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Although it may be easy, I know all things Instant Pot were nerve-racking and intimidating for all of us at one time. So, I thought I would just quickly explain how I do it and of course you should try it and find exactly how you like it!
For most vegetables I would cook them in the Instant pot on the manual setting (high pressure) for 0 minutes! Yep! zero minutes! This means that it will come to pressure and then immediately be done. And always do a quick release to stop the cooking right away! The only time I have it in the pot for any longer, is if it’s a little tougher veggie, but even then it’s usually just 1 or 2 minutes!
I’ll give a couple of examples:
First up let me show you these delicious, amazing brussels sprouts (No, I’m not even joking, they are my new favorite veggie)
I adapted this to start in the Instant Pot and then finish in a pan (but actually you could saute in the pot, not sure why I didn’t think about that until now). The original recipe comes from my beautiful friend Tiffani Swain.
There are a few ways to put your veggies in the pot.
1. Straight in the pot with the water.
2. On the trivet or in a steamer basket .
3. In a bowl with the water on top of the trivet. This is called Pot in pot (pip) cooking. If you don’t have a steamer basket this is a great option to easily remove all the sprouts after cooking.
Whichever way you choose, you’ll just need a cup of water and the brussel sprouts.
Trim off the ends and if they are pretty big, cut them in half.
Close the lid and seal. Set for 1 minute and you’ll be ready in no time.
You’ll need Garlic, Butter, salt and pepper, and Parmesan cheese to finish these beautiful veggies.
Have I posted about my awesomesalt and pepper box?? I’m not joking when I say this is the first thing I bought for the new kitchen project. I had it sitting on my wish list for a while and as soon as we finished setting a budget and planning, I ordered it from amazon! 🙂 It’s my favorite and you can get one here!
Melt the butter and saute the garlic until fragrant. Add the steamed brussels to the pan and saute for several minutes, stirring frequently. Once done (I usually like a little crispy edges from the saute, but if in a hurry I just take them off after they are completely coated in the yummy butter. delish either way!) sprinkle with Parmesan cheese.
we really do love these Garlic Butter and Parmesan Brussel Sprouts Instant Pot Version.
Garlic Butter and Parmesan Brussel Sprouts - Instant Pot Version
Even if you think you don't love Brussel Sprouts give this recipe a chance and it might surprise you! Adapted from an original recipe from the kitchen of Tiffani Swain
Prep the Brussel Sprouts by simply chopping the root end off. Cut the bigger ones in half for more even cooking.
Place 1 cup of water into bottom of IP. Put brussel sprouts in the Instant Pot , I like to use a steamer basket best. (see note above for a few other ideas of what to steam your sprouts in)
Close lid, set valve to seal. Select Manual for 1 minutes. (quick release when finished)
To make the garlic butter you can use a small frying pan on the stove or just use the saute' function on your instant pot once they are done cooking. just simply remove them, dump water out Melt the butter Saute the garlic until fragrant 1-2 minutes add the brussel sprouts, add a dash of salt and pepper Saute in the butter for a few minutes, tossing to coat them well! transfer to a serving dish and sprinkle with Parmesan cheese.
Start by putting the cream, butter, and sweetener into a shallow pan (like a frying pan or skillet). Stir until dissolved and bring to a boil on medium to high heat.
Once boiling, simmer, stirring occasionally until condensed by about half and thick and bubbly.
Should take about 15-20 minutes.
This will make about a cup to a cup and a half of sweetened condensed milk. And now you are ready to make fudge! (This cream can also be used as a yummy coffee creamer.)
Take 1 cup of the condensed milk and 1 cup of chocolate chips. If your sweetened condensed milk is still hot your chocolate will melt right away, stir to combine! If it has already cooled just microwave, stirring every few seconds until fully melted and combined. Chill in the fridge or freezer until solid. Pour into a square dish or just leave it in the bowl if you want thicker pieces. I've also seen some bloggers put their fudge into ice cube trays for easy personal serving sizes!
Sugar Free Sweetened Condensed Milk and Creamy Fudge ~ Loveandscribbles.com