Category: Instant Pot

Orange marmalade anyone? Anyone? (Instant pot)

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Imagine the perfect balance of sweet and tangy in every bite—a luscious spread that brightens your morning with its zesty citrus punch. Orange marmalade isn’t just a preserve; it’s a burst of sunshine in a jar, with its vibrant color and bold, refreshing flavor. Whether slathered on toast, swirled into yogurt, or used in cooking, this timeless preserve is a taste of nostalgia with a modern twist. Ready to awaken your taste buds?

Ingredients: (Yeah, it’s that simple)

  • 1 lb mandarin oranges about 5-6 small oranges
  • 2 cups water
  • 3 cups sugar divided in recipe

Instructions:

  1. Cut the stem off of the mandarins and slice the mandarins in half. Slice each half into slices about ¼” thick. Throw them in the inner pot of your pressure cooker
  2. Add 2 cups of water and 2½ cups of white sugar. Stir.
  3. Put the pressure lid on the Instant pot and turn the valve to seal. Select high pressure for 10 minutes. When the time is up, allow the pot to naturally release its pressure. This takes about 25 minutes.
  4. Open the lid and turn on the sear/sauté on high. Bring the mixture to a boil and add in the remaining ½ cup of sugar. Bring back up to a boil and boil until the mixture reaches about 221°F-223℉ (105-106°C). This is important in order for your marmalade to set up. I usually stir occasionally during this process to avoid scorching. The best way to determine if your marmalade is done is by using a thermometer.
  5. Once the orange marmalade has reached at least 221°F, turn off the heat and stir. Allow to cool and then ladle into jars and let them sit at room temp for 1-2 hours, then refrigerate for at least 4 hours to set up.
  6. Serve & Enjoy

Chicken & Wild Rice Soup (Insta-pot)

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Chicken and wild rice soup is a hearty and comforting dish that combines tender pieces of chicken with the earthy flavors of wild rice, vegetables, and savory broth. This wholesome soup offers a perfect balance of textures and tastes, with the nuttiness of wild rice complementing the rich and flavorful broth. Packed with protein and healthy ingredients, it’s a satisfying and nourishing bowl of warmth, ideal for chilly days or whenever you crave a delicious, homemade soup.

Here are the Ingredients that you’ll need:

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup wild rice blend
  • 1 small onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 5 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 3 bay leafs
  • Salt and pepper to taste
  • 1 cup heavy cream (for the thickener)
  • 2 tablespoons Flour (for the thickener)

Instructions:

  • 1. Add all ingredients (EXCEPT THE FLOUR & HEAVY CREAM) to the instant pot. 
  • 2. Pour in Broth
  • 3. Stir to combine
  • 4. Pressure Cook: Close the Instant Pot lid and set it to manual/pressure cook mode. Cook on high pressure for 15 minutes.
  • 5. Natural Release: Allow the Instant Pot to release pressure naturally for about 10 minutes, then carefully perform a quick pressure release.
  • 6. Mix the flour and the heavy cream in a bowl until well mixed. 
  • 7. Add 1/3rd at a time to the soup until the desired thickness.

SIDENOTE: This works just as well in the crockpot! Add all ingredients and cook on LOW for 7 hours! Perfect!

This goes so nicely with my homemade bread! You can find the recipe here https://addthesalt.com/2023/03/20/easy-no-knead-cheese-and-herb-artisan-bread-like-seriously-scrumptious/

ENJOY!

Hibachi Fried Rice – Instant Pot Recipe

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Have you been to those restaurants where they cook on a hibachi grill in front of you? The experience is always quite amusing and the food is normally so delicious. The rice is my favorite part of the food (gosh, I love rice, feed me NOW!) So, I’ve created my own hibachi fried rice. Now you can save all the money and make it at home and I assure you, it will taste even better. Trust me! The great thing about this recipe (and pretty much ANY other recipe) is that you can take out anything you don’t like and add some stuff that you do!

Here is the basic list of ingredients you’ll need: You could just use a small bag of frozen mixed vegetables on the vegetables. I personally don’t care for the taste of frozen peas or carrots, however, that would be a little easier!

2 Cups White Rice (Rinsed)
2 Cups Cold water or broth
½ Cup Diced Carrots
½ Cup Corn
½ Cup Peas 
1 small Onion
1 Cup Diced Andouille Sausage (optional)
3 (or more) Eggs (I added 4 as I love extra eggs in mine!)
4 Tbs. Soy Sauce (I used low sodium soy sauce)
2 Tbs. Sesame Oil
Salt and Pepper to taste

Step 1: Rince the rice until the water turns clear. This should take about 1-2 minutes. Once finished add to the Instant Pot. DO NOT skip this step, if you do the rice will come out mushy.

Step 2: Add 2 cups cold water or broth. 

Step 3: “Pressure cook” on high for 3 minutes, allow a 10-minute natural release. Once that’s done, do a quick release. Fluff the rice with a fork and transfer it to a bowl.

Step 4: Add 2 Tbs. Sesame oil to the pot. Add the onion, mixed veggies, and sausage(if you’re using it) Cook until veggies are tender.

Step 5: Move the veggies to one side and add the eggs, stir them constantly until they begin to scramble. Once the eggs begin to cook, mix them in with the veggies until they are done. 

Step 6: Add the rice back in and stir until it’s mixed well.

Step 7: Add the soy sauce and stir until everything is evenly mixed.

Mmmmmm, enjoy! 

Oh, and don’t forget to ADD THE SALT!

Instapot Pasta and Vegetable Soup

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Are you looking for a delicious vegetable soup that is super simple to make? Then this is the one for you!

 

Loaded with fresh vegetables, creamy beans, and tender pasta all in a rich and savory broth. The best thing is you can add the vegetables you like and leave out the ones you don’t! As a side note, I’ve made this with ground turkey and ground sausage. It’s incredibly yummy with or without the meat! This is on my menu often and is one of my favorite Instapot recipes.

Ingredients:

1 Head of cabbage (Diced)
1 Small sweet onion (Diced)
1 Cup Mushrooms (Sliced, I used baby bellas)
1 Cup Carrots (Diced)
1 Cup Celery (Diced)
1 Cup Macaroni pasta
1 12 Oz Can of kidney beans (I used dark)
1 12 Oz Can of White Beans (I used navy beans)
1 14 Oz Can of Petite Diced Tomatoes (Do not drain)
4 Cups Vegetable Broth

Salt and Pepper to taste

Add everything to your 8qt Instapot, give it all a stir, and lock your lid. Make sure the lever is pointing towards “sealing” and pressure cook for 2 minutes. That’s it! Though it does take only 2 minutes to cook, it will take about 15-20 minutes to come to pressure.