One pot pasta dishes are all the rage. All the ingredients are cooked together in one pot. I have made several variations, which have included a basil pasta, Thai-style, and a veggie-loaded spaghetti. All have been delicious and easy. What could be easier then cooking all of the components of your dinner in one pot? Plus, the pasta absorbs all of the flavors from the sauce in which it cooks. This recipe for One Pot Pasta and Meat Sauce is cooked in the Instant Pot®. Easy, rich, and everyone loves it.
Everyone has their guilty pleasure- mine is Chicago-style Italian Beef. Portillo’s, Al’s, Johnnie’s – you name it, I love it. It is definitely a Chicago thing, but for folks living in another part of the country, it is thinly sliced roast beef on a crusty roll with (sweet) bell peppers and (hot) giardinara, covered in gravy (the liquid in which the beef and peppers cooked). It is a wet sloppy mess, but so yummy.
Every Valentine’s Day, I make homemade spaghetti and meatballs for dinner. It is a little love note in a bowl. The tradition started when my boys were really little and we were watching “Lady and the Tramp.” The romantic spaghetti scene is where it all started, and even though they refuse to watch the movie with my anymore, they are always excited for our Valentine’s Day dinner.
UPDATED: After some reader feedback and more recipe testing, I reduced the amount of water in this recipe from 2 cups to 1 cup. You can simmer the sauce further to thicken to your taste. So many of our dinners start with a good tomato sauce. Sometimes (a lot of the time), I open a jar. I am busy and like lots of families, I need to get dinner on the table quickly. Nothing compares to the ease of jarred sauce, but this homemade pasta sauce recipe is pretty darn close and tastes WAY better. The Instant Pot® does a great job of giving it that long-simmered flavor in a fraction of the time.
Banana Bread Steel-cut Oatmeal is warm, comforting, and the flavors remind me of a freshly baked slice of banana bread. Cooking steel-cut oats in an Instant Pot® pressure cooker is an easy way to enjoy a hearty, whole-grain breakfast in minutes. There are so many flavor combinations and nutritious add-ins for your oatmeal, that you could enjoy oatmeal every day of the week in a different way. I make a big batch at least once a week, changing up the flavors depending on ingredients I have on hand. Banana Bread Steel-cut Oatmeal is always a favorite.
There is something so comforting about a plate of boiled Corned Beef and Cabbage. I think about it throughout the year, even though I only eat it on St. Patrick’s Day. It holds many fond childhood memories, and I like to think that I am passing along similar ones to my family. St. Patrick’s Day is still 5 days away, but I think most people do their celebrating the Saturday before. Unofficial St. Patrick’s Day, perhaps? Tonight, we are celebrating too. Traditional Corned Beef and Cabbage cooked in the Instant Pot® is on the menu. This was so delicious and fast that we might celebrate again on the official holiday, next Thursday.
This isn’t a recipe, per se. It is more of a technique for cooking broccoli in the Instant Pot®. I was so excited to make all sorts of steamed veggies using the steam setting in the pressure cooker. However, I was less than impressed with my first few attempts. Asparagus? Soggy. Broccoli? Reduced to a grayish hue. This is no way to treat a vegetable, and certainly no way to convince your family to eat more green things.
If you love Thin Mints® and you love cheesecake, then you need to make this recipe for Chocolate Mint Cheesecake in the Instant Pot®. I know quite a few enthusiastic Girl Scouts, so I ended up with more cookies than we could eat (who am I kidding, we could have easily eaten them). However, I wanted to figure out how to make a really great cheesecake in the Instant Pot® since all the enthusiasts are raving about it. When I was looking at my very last box of Thin Mints®, it hit me – a Chocolate Mint Cheesecake. It combines one of my favorite flavors with one of my favorite desserts.
I call this THE SOUP. Vegan Black Bean Soup is quite possibly the easiest soup in the world to make. Everyone loves it – especially kids. My non-vegetarian son requests it all the time. When their friends come over to hang out, I serve it. My son’s best friend ate three bowls the last time he came over! They go home and tell their parents how delicious the black bean soup was. When the parents text me asking for the “recipe,” I am almost embarrassed to share, because it is so easy. However, I always do, because I feel like all parents need easy and healthy kid-approved recipes in their repertoire.
Instant Pot® Fall-off-the-Bone Ribs are amazing. Like make them right now, amazing. Today was one of those rare 70 degree early-March days. The kind of day that brings back memories of the sun on your face and barbecues in the backyard. I decided to extend the summery theme of this day by using the Instant Pot® to make 3 slabs of ribs in under an hour. FALL-OFF-THE-BONE-RIBS IN UNDER AN HOUR. Sorry for shouting, but I am that excited.