Because my cute daughter Teagan just bought her foodie boyfriend one. He is a college boy and moving out on his own in 2 days, so the gift is timely.
I’ve been thinking about the go-to foods that I make regularly in my Instant Pot so I can share them with him.
The 7 recipes below are my most used , staple recipes and the ones I would pass on to anyone who is new to pressure cooking or even not-so-new!
Instant Pot Pressure Cooker Hard Boiled Eggs
Hard Boiled Eggs are by far my favorite thing to make in the pressure cooker. It may not be much faster than making them on the stove, but the hands-off approach is what makes me so happy.
It is so nice to push a button and walk away. The consistency on the cook of the eggs is also a huge plus.
Another amazing thing about hard-boiled eggs in the pressure cooker is that the steam creates a bit of space between the egg and membrane, which makes the eggs so easy to peel!
Try doing it with one hand…I bet you will succeed!
Instant Pot Shredded Mexican Chicken
Shredded Mexican Chicken is a GREAT recipe. You can throw chicken breasts in the pressure cooker add a jar of salsa and have delicious, seasoned and shredded chicken in less than 30 minutes.
Perfect for chicken tacos, burritos, chicken nachos, and Mexican chicken taco salad! A great recipe to have on hand for those evenings you are just starting dinner at 5:00.
If you are a college student, to fill up for late night study sessions and to share with roommates!
Instant Pot Jasmine or Basmati Brown Rice
Jasmine or Basmati Brown Rice is another example of a food that gets consistent results in a pressure cooker and allows one to push a button and walk away.
I love how the Instant Pot pressure cooker is also a rice maker (and a slow cooker, and yogurt maker, and a saute’ pan, and a…) it really does make a great gift (especially for college students) because it is so many things in one!
Combine the rice with shredded chicken and enjoy a Mexican Chicken Bowl! Add black beans (also made in the instant pot, of course!) and who needs to spend money at Chipotle?!?
Instant Pot Pressure Cooker Black Beans
Instant Pot Black Beans could not be easier. Simply start by sorting the dried beans, which just means getting rid of any misshapen beans or stones.
Then rinse then throw sorted beans and ingredients in the pressure cooker and in a few minutes you will have perfectly cooked and seasoned black beans.
Pile in a bowl– rice, beans, salsa & cheese. Top with shredded lettuce. Mmmmm.
You can use cooked quinoa instead of rice for any dinners that use rice as a base. You can use those black beans and make this Easy Quinoa Salad, or just top your lettuce salad with quinoa to make it more filling.
My new favorite with quinoa? Make a fruit salad using any fruit (strawberries, mango, and blueberries work well!) squeeze a lime over the top, drizzle with some pure maple syrup and mix in some cooked quinoa.
If you want to get fancy with the above quinoa fruit salad, add some chopped fresh mint. Plant protein + fruit = super high nutrient side dish!
Instant Pot Pressure Cooker Steel Cut Oats
Instant Pot Pressure Cooker Steel Cut Oats makes it easy to find time for breakfast. Make a big pot, store in individual mason jars, and it can even be taken on the go!
Don’t forget to top with your favorite toppings.
Steel cut oats usually take forever on the stove. I find them much easier to make in the instant pot, again because of constant good, reliable results.
I love knowing breakfast is cooking while I get ready, but I don’t have to stand at the stove and stir or keep an eye on it!
I also love that the Instant Pot keeps the oats warm once they are done cooking.
You can set up the oats, water, and salt overnight and program the pot to start cooking at whatever time is best for you.
The soaking of the oats is said to make them much more digestible for those who might need that.
The easiest way to make steel cut oats! Hit the button & walk away, or better yet, program the cooker the night before for the perfect automatic morning start time, and receive the benefits of easy to digest soaked oats.
2cupssteel cut oatscertified gluten-free, if necessary
4 to 5cupswater
Combine the steel cut oats and water in the bowl of your Instant Pot and give them a stir. Use 4 cups of water for thicker oats, or 5 cups of water for more of a porridge-like texture. Cover with the lid and make sure you turn the vent at the top to "sealing."
Press the manual button and then lower the time to 4 minutes on high pressure. The cooker will automatically start.
After the Instant Pot beeps, allow the pressure to naturally release for 20 minutes. (The timer on the Instant Pot will remain on after the cooking cycle to let you know how long it's been kept warm, unless you press the off button. I like to keep it on for the timer function.)
Once the 20 minutes have passed, turn the vent to the "venting" position to release any remaining pressure. Carefully remove the lid and stir the oats to incorporate any water that has risen to the top. They should be nice and thick, with a porridge-like texture.
Serve warm with maple syrup, cinnamon, and a splash of non-dairy milk, if desired. Leftover oats can be stored in individual containers in the fridge for up to a week, for a fast breakfast on the go.
A two ingredient daily sink scrub makes me a very happy lady every time I use it! My sink has stayed clean and shiny with no built up gunk!
When I sprinkle this scrub into my rinsed out sink, the aroma that drifts up is great. It hits my senses and is very awakening. I used Purify by Rocky Mountain Oils in my scrub, which just smells like—clean! I love it!
Although it is a new year, quinoa is still my favorite breakfast. I just can’t get over how satisfying it is thanks to 8 grams of protein and 5 grams of fiber in just one cup!
Quinoa is technically a seed, not a grain, and packs all nine essential amino acids your body needs. It contains iron, vitamin B, and my fav–the calming mineral, magnesium! This is just a few of the nutrients in quinoa, there are many more!
See 3 different ways to prepare quinoa for breakfast here.
Just placing that photo into this post made my mouth start watering, and I decided that it is what’s for dinner tonight! I want to make something quick, filling, and delicious. This recipe is perfect.
The steak is well seasoned and smells amazing while cooking. Between the scent of seasoned steak and the aroma of the bits of cheese that fall from the tortillas into the pan, your home will smell amazing and your people will come running!
We are not huge steak eaters around here, so having a few bite-sized bits of steak in a crispy tortilla was perfect for our family. We also don’t do a ton of cheese in our meals, so I love that it is easy to control the amount of cheese in this dish. Just sprinkle your preferred amount!
I love starting the week with food in my refrigerator and a good idea of what I am going to feed my family each week. It cuts down on food waste, helps me stick to our grocery budget, gives an answer to that dreaded question: “what’s for dinner?” and keeps me from visiting the grocery store more than once a week.
Meal planning is a time and money saver!
I personally do not plan out exactly what we are going to eat each day. My schedule changes, my 3 teenagers’ needs change each day, and I just don’t know what kind of food mood we will all be in.
Yes…that is a thing…food mood! Mine seems to change with the weather…if it is cold and dreary outside then I want soup simmering. If it is sunny and mild, I want something quick so I can get outdoors and enjoy it!
I follow a loose guide every week, with the below themes as my guide. Some weeks I hit all of the themes, some weeks I don’t. Flexibility works for me!
I start with knowing what is in my freezer, refrigerator, and pantry. I especially pay attention to any proteins we have so I can build meals around them. I then find recipes online that I have saved or look here are New Nostalgia at our fav go-to recipes.
Some weeks I try new-to-me recipes, some weeks I go to what is familiar.
I gather them, make a grocery list, and make sure I keep a list of links so I can reference it all week. I like sharing them here with you, so I can just come to this post when it is time to think about dinner. The recipes I don’t get to I will roll-over into the following week.
My sister said this soup is amazing. I’m not sure how my family will do digesting so much dairy, but maybe I decided to try it! I am going to use almond milk in place of dairy milk, but will still use the cheese and cream.
2017 was the year of the Instant Pot here at New Nostalgia. You all welcomed it with open arms — 5 of my top 20 posts from 2017 are Instant Pot recipes!
These Instant Pot Blueberry Yogurt Jars are so yummy that it makes me want to eat one right now as I write about it. This post takes you step by step through the process and gives a video at the end–the very video that made me brave enough to make my own yogurt.
I just motivated myself by rereading this decluttering post. There are so many great tips– if I do say so myself! I do think the #1 best tip to declutter is simply GET RID OF STUFF. Otherwise, you are spending time organizing clutter & will have to do it over and over again.
I’m still in the process of purging out home but 2018 is the year where I will conquer all the clutter in all rooms, closets, and drawers. I want to up my game when it comes to cleaning, and you can’t clean well if you are too busy tidying all the stuff! Cheers much easier cleaning because of clear surfaces and clear floors!
A healthy, naturally sweetened fruit compote is a great thing to have on hand. It is amazing how many ways it can be used! I like that it keeps me from reaching for and wanting processed sugar treats–I can get my sweet fix naturally in many different ways using this blueberry compote recipe. Don’t care for blueberries? You can substitute, and frozen fruit works great!
See the many ways you can use a fruit compote here.