Olive Garden Copycat Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana is the ultimate copycat recipe of the classic Olive Garden soup made quick and easy in a pressure cooker. Sausage, potatoes and fresh kale in a perfectly seasoned rich and creamy broth make this Tuscan Italian-inspired soup a hit from the first bite.

 

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a rich and hearty soup recipe. It is the perfect comfort food and perfect for everyday, starring one of my favorite ingredients: All Natural Pork Breakfast Sausage Roll!

This is one of the staple items in our kitchen. With Jones Dairy Farm you know you are getting great quality and incredible flavor. And this sausage roll is so versatile I use it in everything from breakfast to dinner and everything in between.

Jones' All Natural Pork Breakfast Sausage Roll has only 4 ingredients!!! For 130 years they have been making it with just pork, water, salt and spices. It is truly a great protein that I can feel good about feeding to my family.

What is Zuppa Toscana?

Literally Zuppa Toscana is "Tuscan soup" or "soup in the style of Tuscany". Seasoned sausage, potatoes and fresh baby kale in a perfectly seasoned rich and creamy broth made this Tuscan-inspired soup a hit from the first bite. I love stick-to-your-ribs kind of soups.

I mean, if I am going to have soup as a meal it needs to feel like a meal. So I upped the fixin’s with big chunks of russet potatoes and lots of tasty Jones sausage!

This is a meal that the whole family will love—restaurant-style in the comfort of your own home!

How to Make Zuppa Toscana

This classic soup can be made on the stovetop, in a crockpot and now we have the easiest version yet, Zuppa Toscana in the Instant Pot.

With this soup, the Zuppa Toscana is built on the sausage. You start out by cooking the sausage, and then build the soup on top of it so it is an incredibly important component. It really makes a difference to start with great sausage!

It comes together in just 20 minutes and starts by sauteing the sausage right in the Instant Pot. Add your seasonings, potatoes and chicken stock. Cook for 8 minutes. Add the cream and kale. Cook for 2 minutes. Serve and enjoy!

Can I freeze Zuppa Toscana Soup

You can freeze this Zuppa Toscana. Make sure you let the soup come to room temperature and pack it up into portion size containers or one large container. Make sure you remember to leave about 1" at the top for expansion.

It is important to note that chunks of potatoes tend to break apart and have a grainy texture when reheated. If you are sensitive to texture you may want to skip freezing this soup.

Can I substitute spinach for the kale?

You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.

Can you make Zuppa Toscana in the Slow Cooker?

You can absolutely make this Zuppa Toscana in the Slow Cooker. Simply cook the sausage on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.

Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer.

The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up.

If you’re looking for the breakfast sausage, it’s in the freezer section.

Helpful Tips to make Instant Pot Zuppa Toscana:

• You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
• We love to serve with shredded Parmesan cheese.
•  Make Zuppa Toscana in the Slow Cooker. Simply cook the sausage on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.

What you will need to make Instant Pot Zuppa Toscana:

• 6 quart Instant Pot – This is my favorite pressure cooker.
  
• Wooden Spatula- I find the best tool for breaking up ground meat is a wooden spatula. Whether I am cooking in a slow cooker, stovetop or in the Instant pot it is my top choice.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite soup recipes: 

BEST EVER Hearty Beef Soup!
25 Minute Bacon Beer Cheese Soup with Chicken
Crockpot Chicken and Dumplings
Slow Cooker Potato Soup
The Best Ever 25 Soups and Stews  

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Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.

Italian, Soup, Recipe, Copycat, Olive Garden

Soup

Italian

Yield: 12 CupsAuthor: Donna Elick

Instant Pot Zuppa Toscana (Sausage & Potato Soup)

prep time: 2 minscook time: 20 minstotal time: 22 mins

Instant Pot Zuppa Toscana is the ultimate copycat recipe of the classic Olive Garden soup made quick and easy in a pressure cooker. Sausage, potatoes and fresh kale in a perfectly seasoned rich and creamy broth make this Tuscan Italian-inspired soup a hit from the first bite.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 (12 ounce) packages No-Sugar All Natural Pork Sausage Roll
• 1 tablespoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 6 cups chicken stock
• 6-8 medium russet potatoes, cut into 1/2" cubes
• 1 cup heavy cream
• 5 ounces baby kale

Instructions:

1. Turn the 6-quart Instant Pot to "Saute". Once you can feel the heat when you hold your hand above it, add olive oil and crumble in the sausage.
2. Cook, stirring occasionally and breaking up the sausage as desired (I like bigger chunks), until the sausage is cooked through, about 3-5 minutes. Drain excess the sausage drippings from the pan (if necessary).
3. Add the Italian seasoning, onion powder, garlic powder, red pepper flakes and salt. Stir to combine.
4. Add the potatoes and pour in the chicken stock. Stir to combine and scrape the bits from the bottom of the pot.
5. Close the lid on the Instant Pot. Select "Manual" setting on the Instant Pot. Turn the pressure to high. Set timer for 8 minutes. Make sure the vent is closed.
6. When cook time is complete, quick-release pressure according to manufacturer's directions.
7. Use a slotted spoon to remove 2 cups of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
8. Add the cream and kale to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
9. Serve and enjoy!

DONNA'S NOTES

1. You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
2. We love to serve with shredded Parmesan cheese.
3. Make Zuppa Toscana in the Slow Cooker. Simply cook the sausage on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.
4. Make this recipe keto by substituting cauliflower for the potatoes!

https://zeromediasystem.blogspot.com//search?q=instant-pot-zuppa-toscana-sausage-and

Recipe developed by Donna Elick
Copyright ©2019 – All rights reserved.

Disclosure:  This is a sponsored post in partnership with Jones Dairy Farm.  All thoughts and opinions are our own.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Instant Pot Chicken and Mushrooms

Instant Pot Chicken Breasts with Mushrooms is classic comfort food. Perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot make this the perfect recipe for busy weeknights. 

This Instant Pot Chicken Breasts with Mushrooms is so easy to make and the tender, juicy chicken, and the creamy mushroom sauce, make it a family favorite.

It’s similar to a baked chicken with mushrooms recipe my mom made when I was growing up, except she used a can of cream of mushroom soup and an oven, and mine is made with Instant Pot chicken breasts and a homemade creamy mushroom sauce that is so much better than the stuff from a can!

Hi I’m Kat from Home. Made. Interest.! There is nothing better on a busy weeknight than quick and easy comfort food. If you like this Instant Pot Chicken Breasts with Mushrooms make sure you give my Instant Pot Pork Chops with Mushroom Gravy, and Instant Pot Butter Chicken a try.

The great thing about Instant Pot chicken breasts is that, after the browning, the chicken only has to cook about 8 minutes, which gives you perfectly cooked, tender, juicy, chicken. No need to worry about over-cooking, or drying out your chicken breasts when you’re pressure cooking.

I’m not going to lie, the mushroom sauce is my favorite part. It is made using the stock that the chicken and mushrooms are cooked in, with the addition of a little heavy cream, and a slurry of cornstarch and water. As you bring the sauce to a boil the cornstarch thickens it into a smooth, rich gravy that perfectly coats the chicken.

I like to serve it all over some white rice. I spoon a little extra mushroom sauce over the rice, place the chicken and a little more sauce on top, and dinner it serve. It’s a really simple, but totally delicious Instant Pot chicken breasts recipe that everyone in the family will love.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Instant Pot Chicken Breasts with Mushrooms:

• Make sure you brown the chicken breasts really well to give them a nice color and to help seal in the juices.
• You can substitute chicken thighs for chicken breasts if you prefer dark meat. Just make sure you brown them well. 
• Make sure you deglaze the bottom of the Instant Pot with the chicken stock before adding your chicken breasts back into the pot. This will ensure that nothing burns on the bottom of the pot during the pressure cooking portion. 
• I suggest white button mushrooms or cremini mushrooms for this recipe but you can substitute with another mushroom if you prefer. 

What you will need to make Instant Pot Chicken Breasts with Mushrooms:

• Instant Pot – The Instant Pot is a total time-saver for so many great recipes!
• Silicone Spoon – A silicone spoon is perfect for deglazing the pot and stirring the sauce as it thickens.
• Good chicken stock - this is my favorite. It is flavorful and not too salty. I buy it atmy local grocery store and Walmart.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite Instant Pot recipes: 

Instant Pot Mac and Cheese
Olive Garden Copycat Instant Pot Zuppa Toscana
Instant Pot Belgian Ale Beef Stew 

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Instant Pot Chicken Breasts, Chicken with Mushrooms

One-Pot

Yield: 4Author: Kat Jeter & Melinda Caldwell

Instant Pot Chicken Breasts with Mushrooms

Instant Pot Chicken Breasts with Mushrooms is classic comfort food. Perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot make this the perfect recipe for busy weeknights.

prep time: 10 minscook time: 45 minstotal time: 55 mins

Ingredients

• 4 chicken breasts, about 1 - 1 1/2 pounds
• 1 cup chicken stock
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 8 ounces mushrooms
• 2 cloves garlic, minced
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme
• 1 sprig rosemary
• 1 cup heavy cream
• 2 tablespoons dijon mustard
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Combine salt and pepper and sprinkle over the chicken breasts.
2. Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
3. Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
4. Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary.
5. Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
6. Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
7. Remove the chicken from the Instant Pot and cover with foil to keep warm.
8. Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
9. Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
10. Add the chicken back to the sauce and serve with white rice.

https://zeromediasystem.blogspot.com//search?q=instant-pot-chicken-and-mushrooms

Recipe developed by Kat Jeter & Melinda Caldwell for
Copyright ©2019 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Instant Pot Mac and Cheese + VIDEO

Instant Pot Mac and Cheese is so creamy and can be made in less than 15 minutes using your electric pressure cooker!

Homemade Instant Pot Mac n Cheese is the ultimate comfort food that the whole family will love! It is easy and quick to make and so flavorful and rich.

Cooking the Macaroni in the Instant Pot saves you a few steps, no need to drain the pasta and everything can be made in one pot.

I love to serve it topped with crispy bacon bits or chopped ham and a side salad as a main dish but it also makes the perfect side dish for so many meals. Perfect for busy weeknights or holiday dinners!

Hey friends, it's Julia from Plated Cravings here. I’m happy to be a contributor on TSRI and share some of my favorite recipes with Donna and Chad's lovely readers.

Over on my blog I love to share easy Instant Pot recipes like my family’s favorite Instant Pot Chili that’s so flavorful and delicious but can be whipped up in under 45 minutes. This Mac and Cheese Instant Pot recipe can be made even quicker and is always a big hit whenever I make it.

Cooking the Macaroni in a Pressure Cooker makes them cook faster and using chicken broth instead of water makes this comfort food even more flavorful and creamy. You’ll never want to make Mac and Cheese another way after you tried this easy recipe!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Instant Pot Mac and Cheese:

• This recipe works in the 6 quart and 8 quart Instant Pot. If you are using an 8 quart Instant Pot it is possible to double the recipe, no need to adjust the time.
• You can use elbow macaroni or corkscrew macaroni for this recipe.
• If you are using low-sodium chicken broth you might need to adjust the seasoning and add ½ teaspoon of salt to the uncooked noodles.
• If you don’t have chicken broth on hand you can use the same amount of water or vegetable broth instead.
• I recommend to grate the cheese yourself and to not use shredded cheese because the shredded cheese won’t get as creamy and smooth as “normal” cheese.
• To get the best flavor and texture use a combination of cheeses. You can substitute 1 cup of cheddar cheese with mozzarella cheese but don’t use more than one cup otherwise it will be very stringy.
• Instead of cheddar you can use any smooth melting cheese like gouda, gruyere, or Monterey jack for example.
• I prefer to use regular milk instead of evaporated milk in this recipe because I always have regular milk on hand and find that it tastes better.
• If there is extra liquid left after cooking, give it a stir, put the lid back on and let it sit for a few more minutes until the pasta has absorbed all the liquid.
• Depending on how dry or wet the cooked macaroni are use 1/2 cup of milk or more until the desired consistency is reached.
• This creamy dish tastes best fresh because the longer mac and cheese sits, the dryer it will become. Reheating is possible but don’t expect it to taste as creamy and smooth as before.

What you will need to make Instant Pot Mac and Cheese:

• Instant Pot - If you don’t have an Instant Pot you need to buy one! I love mine!!
• Cheese Grater - This grater is my favorite!
• Hot Sauce - I can’t get enough of this hot sauce.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite mac and cheese recipes: 

Super Simple Mac and Cheese Italian Style 
Jack Daniel's Bacon Mac and Cheese
Slow Cooker Triple Cheesy Mac and Cheese
Lazy Day Mac and Cheese  

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See how easy this Instant Pot Mac and Cheese is to make. Watch the video!!!

instant pot mac and cheese, instant pot macaroni and cheese, mac and cheese instant pot, instant pot mac n cheese, best instant pot mac and cheese

One-Pot

American

Yield: 4Author: Julia Foerster

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese recipe is so creamy and can be made in less than 15 minutes using your electric pressure cooker!

prep time: 5 minscook time: 5 minstotal time: 10 mins

Ingredients

• 4 cups Chicken Broth
• 16 ounces dry macaroni 
• 2 Tablespoons Butter
• 1/2 teaspoon dried onion powder, optional
• 1/2 teaspoon dried garlic powder, optional
• 1/2 teaspoon dried mustard, or 1 1/2 tsp dijon mustard
• 1 teaspoon hot sauce, optional
• 1/2 teaspoon freshly ground black pepper
• 3 cups grated Cheddar Cheese
• 1/2 cup grated Parmesan Cheese
• 1/2 cup milk

Instructions

1. In the inner pot of an Instant Pot, combine chicken broth, macaroni, butter, dried onion powder, dried mustard, hot sauce, and black pepper.
2. Put the lid on the pot and set the valve to the sealing position. Set to pressure cook on high for 5 minutes. 
   After the time is up do a quick release. Have a towel ready because there might be some liquid spraying. If there is extra liquid, put the lid back on and let sit for 2 minutes.
3. Add 1/4 cup of milk, then stir in handfuls of cheese at a time and stir until smooth and melted. Add more milk if needed. Adjust seasoning to taste and serve immediately.

http://www.theslowroasteditalian.com/p/recipe-file.html

Recipe developed by Julia Foerster for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Instant Pot Chicken and Rice

Instant Pot chicken and rice is quick and easy to make in a pressure cooker. Make this recipe for creamy comfort food at its best! 

I love recipes that let me get in and out of the kitchen fast. And, using my Instant Pot lets me do exactly that.

Have you had a chance to try any of my other Instant Pot recipes?

Instant Pot Chicken and Mushrooms is classic comfort food with perfectly tender chicken breasts smothered in a creamy mushroom sauce.

Instant Pot Mac and Cheese is so creamy and you can make it in less than 15 minutes in your pressure cooker.

And my Olive Garden Copycat Instant Pot Zuppa Toscana is made quick and easy in a pressure cooker. It's a hit from the first bite.

How to make Instant Pot chicken and rice

It really doesn't get much easier than this recipe for chicken and rice in Instant Pot.

1. Saute the veggies and rice. You simply saute the onions and carrots in a skillet until they are soft and golden. Then, you add the garlic and oregano followed by the rice and mushrooms.
2. Add the chicken. After pouring the chicken broth into the pot, you add the chicken breasts and set the Instant Pot to pressure cook, allowing for a natural release.
3. Shred the chicken, add the peas, and you are ready to serve this meal with some grated Parmesan cheese on top.

It's important that you follow the timing instructions exactly.

Just a few minutes off one way or another when you are using an Instant Pot can destroy a recipe. And, be sure that you set a timer to keep track of how long it cooks.

You don't want to over cook this recipe.

TIME SAVING TIP! A great short cut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded.

You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.

Serving suggestions 

This Instant Pot Chicken and Rice recipe is basically an entire meal in itself. It includes protein, starch, and vegetables.

But, if you want to offer an extra vegetable to stretch this meal, you can certainly do that. Here are a few you might want to try:

• Grilled Zucchini

• Green Beans with Garlic

• Honey Glazed Baby Carrots

Frequently asked questions

Can you cook rice and meat at the same time in the Instant Pot? 

Yes, you can cook chicken and rice in Instant Pot. But, they may need to cook for a different amount of time.

In this recipe, they both cook for the same amount of time. So, you simply layer them in the order I mentioned in the recipe and they will both be done at the same time.

How to prevent rice from burning 

It's important that you add enough thin liquid to your Instant Pot.

If you have added a thicker liquid like sauce or gravy, this may not let your Instant Pot generate enough steam. If this happens, your rice may burn.

 

What to do if you get an Instant Pot burn warning

You need to add enough thin liquids like broth or water to your Instant Pot.

If you do get a burn warning when making Instant Pot Chicken and Rice, cancel the time left on the timer and use the quick release to release the steam.

Then, carefully open the Instant Pot and remove the inner pot. Check to be sure that all of the seals and parts are in proper working order.

Check your meal and stir it carefully. Remove anything that is overcooked or burned. Clean up the scorched food and put the food back into the clean pot.

Then, add more thin liquid. And, set the steam release. Finally, finish cooking per the original recipe.

Tools needed to make this recipe

• Instant Pot - this is the one I use
• chicken stock - this is my favorite, it is incredibly flavorful without too much salt

How can I store leftovers? 

Place leftovers in an airtight container and store them in the refrigerator for three to five days. Or, you can freeze them for up to six months.

Just thaw them in the refrigerator. And, reheat on the stove or in the microwave.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

 

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Yield: 6

Author: Donna Elick

Print

Instant Pot Chicken and Rice

Instant Pot chicken and rice is quick and easy to make in a pressure cooker. Make this recipe for creamy comfort food at its best!

Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 Minutes

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 2 teaspoon kosher salt, divided
• 1/2 yellow onion, diced
• 1 cup diced carrots
• 4 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 1 1/2 cups uncooked jasmine long-grain rice, rinsed well
• 1 cup baby Bella mushrooms, cleaned and sliced
• 3 cups chicken stock
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon fresh ground black pepper
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1/2 cup Parmesan cheese

Instructions

1. Set instant pot to saute on high. Add butter, olive oil, 1 teaspoon salt, onion and carrots.
2. Saute the vegetables until soft and golden, stirring occasionally for about 4-5 minutes.
3. Add minced garlic and oregano, stir and cook about 1 minute or until fragrant.
4. Add salt and pepper to chicken, set aside
5. Add rice and mushrooms to the pot.
6. Pour the chicken broth into the pot covering rice and vegetables, add more broth if needed.
7. Pour chicken broth into pot covering rice and vegetables, add more broth if needed
8. Place chicken breasts on top of rice mixture and sprinkle them with the remaining 1 teaspoon salt and the pepper.
9. Cover and cook on manual high pressure for 10 minutes.
10. When done, allow the instant pot to naturally release pressure.
11. Remove lid, remove chicken and shred into bite-size pieces.
12. Stir in the parsley, peas, and the shredded chicken.
13. Serve with Parmesan cheese to be sprinkled on top.

DONNA'S NOTES
A great short cut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded. You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.

https://zeromediasystem.blogspot.com//search?q=instant-pot-chicken-and-mushrooms

Recipe developed by Donna Elick for
Copyright ©2020 – All rights reserved.

Originally published July 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Instant Pot Corn on the Cob

Instant Pot corn on the cob is tender, steamed sweet corn without boiling water! Make this pressure cooker corn recipe in 5 minutes!

Summer is the perfect time for fresh corn on the cob. But, you can enjoy tender, sweet pressure cooker corn any time of the year.

Have you tried my other corn on the cob recipes? Did you know you can make corn on the cob in the oven? It's prepped and ready to bake in just 10 minutes.

Or, this crockpot corn on the cob perfectly cooked, tender and flavorful without heating up the kitchen. This recipe is so easy, it practically cooks itself.

Perfect stove top corn on the cob creates the ultimate corn, ready in a flash.

Making Instant Pot Corn on the Cob

Making corn in an Instant Pot couldn't be easier. All you need to do is to add the water to your pressure cooker.

Then, add the trivet and layer the corn inside. Finally, close the lid and cook until done allowing for release time.

You will get perfectly cooked corn on the cob every time with this recipe.

This Instant Pot corn on the cob makes a perfect side dish for any type of meat.

You can enjoy it while you're grilling burgers outside. Or, you can make it during the holidays when you have a roast or baked chicken.

No more boiling a huge pot of water to enjoy corn on the cob with this recipe.

 

Best toppings for corn on the cob

• Butter and sea salt
• Chili powder
• Cilantro and lime
• Bacon and basil
• Greek yogurt and herbs
• Parmesan cheese
• Butter and honey and cayenne
• Olive oil and lemon juice
• Italian seasoning
• Mayonnaise

Tips for perfect pressure cooker corn

• When buying corn, look for husks that are bright green in color with kernels that are plump and brightly colored. The silk should be soft and moist, not brown. Never buy corn that is brown or looks dried out.


• Remove the ends of the corn so you can fit more ears in your Instant Pot. 


• If they are too long, you can cut them in half so they fit inside more easily.


• You can place fresh green beans or another vegetable underneath the rack and cook them at the same time.


• Using a trivet will allow you to put more ears of corn in your Instant Pot than if you use a steamer basket.

More Instant Pot recipes

If you are looking for other easy recipes using an Instant Pot, try these family favorites:

• Instant Pot Chicken and Mushrooms
• IP Mac and Cheese
• Instant Pot Chicken and Rice

Frequently asked questions

How long do you steam corn in an Instant Pot?

To make pressure cooker corn, you will need a total of 25 minutes. That includes the cooking time and the release time.

The corn cooks for 2 minutes on HIGH. If you are cooking your corn on the cob with the husks on, you will need to add 1 more minute to the cooking time.

How many ears of corn fit into a 6-quart pressure cooker?

A lot will depend on the size of the ears of corn. But, you should be able to easily fit 5 to 6 ears of corn. You can cut off the ends if you need to.

If you want to fit more than that, you can try standing the ears on their end rather than layering them. Or, an 8 quart Instant Pot will allow you to cook even more.

  

Do I need to wrap the corn in foil?

No, you don't need to wrap the ears of corn in foil when you use the Instant Pot. Foil is used on the grill to prevent the corn from getting too dark.

But, you don't need it when you make pressure cooker corn. The corn comes out perfectly every time.

Can I cook frozen corn in the Instant Pot?

Fresh corn on the cob is so much better than frozen. But, you can cook frozen corn using this method as well. Just follow the same method.

Place the frozen corn cobs on the trivet. And, cook for 4 minutes on HIGH. Let the pressure release naturally for 5 minutes. Then, follow up with a quick release.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 6

Author: Donna Elick

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Instant Pot Corn on the Cob

Instant Pot corn on the cob is tender, steamed sweet corn without boiling water or shucking! Make this pressure cooker corn recipe in 5 minutes!

Prep time: 5 Minutes Cook time: 2 Minutes Total time: 25 Minutes (includes time to pressurize and release)

Ingredients

• 6 ears corn on the cob, husked and cleaned
• 1 cup cold water

Instructions

1. Pour water into the Instant Pot.
2. Place the trivet into the pot.
3. Add the corn on top of the trivet.
4. Close the lid and set to HIGH PRESSURE for 2 minutes.
5. It will take about 15 minutes to pressurize before it starts to cook.
6. When it's done cooking, immediately release the pressure.
7. Carefully open the lid and remove corn.
8. Serve immediately with your favorite toppings.

DONNA'S NOTES

1. When buying corn, look for husks that are bright green in color with kernels that are plump and brightly colored. The silk should be soft and moist, not brown. Never buy corn that is brown or looks dried out.
2. Remove the ends of the corn so you can fit more ears in your Instant Pot. 
3. If they are too long, you can cut them in half so they fit inside more easily.
4. You can place fresh green beans or another vegetable underneath the rack and cook them at the same time.
5. Using a trivet will allow you to put more ears of corn in your Instant Pot than if you use a steamer basket.

https://zeromediasystem.blogspot.com//search?q=the-best-ever-oven-roasted-corn-recipe

Recipe developed by Donna Elick for
Copyright ©2020 – All rights reserved.

Originally published August 2020

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