This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half.

Instant Pot Split Pea Soup with Ham

butter

onion (diced)

celery

carrots (diced)

dry split peas (sorted through and rinsed)

chicken stock/broth (or veggie stock, water,

bay leaves

kosher salt and black pepper

parsley (for garnish, optional)

Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots, seasoned with salt and pepper to taste, for about 5 minutes, until softened.

Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves.

Cover pressure cooker and set to manual, high pressure for 15 minutes.

Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.

If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.

Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.

Everything you love about Shepherd's Pie, but this quick and easy version is made in the pressure cooker! Pressure cook the potatoes on top of the filling, then mash, assemble the casserole and serve. So easy!

Pressure Cooker Shepherd&#8217;s Pie + First Look at The Ultimate Instant Pot Cookbook!

avocado oil oil

lamb

yellow onion, diced

celery stalk, diced

carrot,

garlic clove,

salt

thyme

black pepper

Worcestershire sauce

tomato paste

vegetable broth

peas

russet potatoes, peeled (about 2 1/2 pounds)

milk

"Both ground meat and potatoes are fast-cooking ingredients as it is, and my pressure cooker cannot go in the dishwasher afterwards, so actually this way it's more time consuming"

Brown the meat: Select the Sauté setting on the Instant Pot and heat the avocado oil. Add the lamb and sauté, breaking it up with a wooden spoon or spatula, for about 7 minutes, until cooked through and no traces of pink remain.
Set a colander in a bowl. Wearing heat-resistant mitts, lift out the inner pot and pour the lamb into the colander, letting it drain. Return the inner pot to the Instant Pot housing. (Note from Emma: I just scooped out the meat with a slotted spoon and then poured off all but a tablespoon of fat, which I used for sauteing the vegetables.)

Cook the vegetables and stir in the meat: Add the onion, celery, carrot, garlic, and 1/2 teaspoon of the salt to the pot and sauté for about 4 minutes, until the onion is translucent. (Note from Emma: As the onions release moisture, use that to scrape up any browned bits from the bottom of the pan. More flavor!)
Stir in the thyme, pepper, Worcestershire, and tomato paste. Return the lamb to the pot, then add the vegetable broth and peas.

Add the potatoes: Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bot­tom. Place the potatoes in a single layer on the rack.

Pressure cook the filling and the potatoes together: Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual program and set the cooking time for 15 minutes at high pressure. (The pot will take about 15 minutes to come up to pres­sure before the cooking program begins.)

Vent the pressure: When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting.

Mash the potatoes: Using tongs, transfer the potatoes to a bowl. Add the milk and remaining 3/4 teaspoon salt, then use a potato masher to mash the potatoes until smooth. (Note from Emma: If the filling seems a little liquidy at this point, put the Instant Pot on the Sauté function and let it simmer while you mash the potatoes.)
Wearing heat-resistant mitts, remove the steam rack from the pot. Stir 1/2 cup of the mashed potatoes into the lamb mixture in the pot. (Note from Emma: Taste both the mashed potatoes and the filling at this point, and add more salt if needed.)

Assemble the casserole: Transfer the lamb mixture to a broiler-safe 8-inch square baking dish, dollop the mashed potatoes on top, and spread them out with a fork, creating a surface texture.
Note: If you like, instead of assembling and broiling the pie, you can simply serve the lamb mixture with the mashed potatoes on the side.

Broil the casserole: Broil the shepherd’s pie in a toaster oven (or a conventional oven) for about 5 minutes, checking often, until the potatoes are lightly browned.

Serve: Spoon the shepherd’s pie onto plates and serve immediately.
Note from Emma: Leftovers will keep for about a week in the fridge and can be warmed in a low oven or in the microwave.

"The whole family enjoyed it! Great way to use the IP on a hot day when we didn't want to heat up the kitchen.  We aren't thyme fans, so I subbed poultry seasoning."

"Don’t hesitate - it’s not as complicated as it looks.  I used Yukon golds and made a few other minor tweaks but followed about 95%.  Super yum."

"Worked well - was surprised how easy the potato part was. I used heavy cream instead of whole milk for the potatoes, because that's just what I happened to have around. However, definitely used 3 potatoes instead of 4, and it was still a lot of potato. I'd recommend doubling all ingredients, and then use the 3 potatoes, and assemble in a 9x13 pan. OR, just use recipe as is and just 2 potatoes for the 8x8 dish. Or be sure to use small potatoes rather than what looks \"medium.\" Very tasty recipe, and the most important thing is that my kids liked it!"

"I got nothing but burn warnings (3) and just had to finish it out of the pot. I scraped the pot each time and I added more broth on the 3rd one to deglaze but still, burn."

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

Instant Pot Golden Lentil & Spinach Soup

olive oil

yellow onion ((diced) (about 1 cup))

carrots

garlic ((minced) (about 2 tablespoons))

cumin

turmeric

kosher salt (+ more to taste*)

dry brown lentils ((rinsed well in cold water))

low-sodium vegetable broth ((one 32-ounce box))

baby spinach ((about 6 cups))

Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.

Add the lentils and pour in the broth. Stir.

Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.

The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).

Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.

Keeps in the refrigerator for about 3 days. Freezes well too!

Make a whole nutritious dinner in one pot with this quick and easy Meatloaf and Mashed Potatoes recipe!

Instant Pot Meatloaf Mashed Potatoes

beef

breadcrumbs

eggs

garlic powder

parsley

honey bbq sauce

brown sugar

tbsp mustard

ketchup

potatoes

chicken broth

half and half

tbsp butter

sour cream

salt and pepper

Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.

Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.

Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees F.

Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.

Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.

Serve the meatloaf in slices with the mashed potatoes. Enjoy!

This 20-minute pressure cooker pasta tastes just like baked ziti, but it&#x27;s ready in half the time.

Instant Pot "Baked" Ziti

Italian sausage,

water, divided

(22- marinara sauce

dried ziti or penne pasta

ricotta cheese

mozzarella cheese

Turn on an electric pressure cooker or Instant Pot to sauté. Once heated, add the olive oil, followed by the sausage. Break up the sausage into large pieces with a wooden spoon and season with the salt. Cook, stirring and breaking the sausage into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes. 

Turn the pressure cooker off. Add 1/2 cup of the water and scrape the bottom of the pot to loosen any browned bits. Add the marinara and stir to combine well. Scatter the pasta over the sauce-sausage mixture in an even layer. Do not stir from this point on. 

Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, cover, and shake gently) and then pour the water over the pasta. Remember — no stirring here.

Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 8 minutes under HIGH pressure. It will take 10 to 12 minutes to come up to pressure.

When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the ricotta, and stir quickly to combine. Sprinkle with the mozzarella. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately. 

This is my tried and true method for making Instant Pot chicken breasts that are tender, juicy and delicious!

Instant Pot Chicken Breasts

Tablespoon oil (I use avocado, but you can use coconut

boneless, skinless chicken breasts (uncooked)

garlic salt garlic

oregano

basil

water

Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot.

Season one side of the chicken breasts.

After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter.

Add seasoning on the second side.

Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.

Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet.

Place the chicken on the trivet.

Lock the lid, and cook on manual high for 5 minutes.

Allow the chicken to naturally release for 5 minutes, and then quick release the rest.

Remove the chicken from the pot, and allow to rest for about 5 minutes before serving for maximum juiciness.

https://www.youtube.com/watch?v=oGy5d8BWprE

My simple tutorial for the juiciest, easiest Instant Pot chicken breasts.

Printable/ savable Instant Pot chicken breasts recipe: http://www.apinchofhealthy.com/instant-pot-chicken-breasts/

Instant Pot sweet potatoes: http://www.apinchofhealthy.com/sweet-potatoes-in-the-instant-pot/

Instant Pot recipe collection: http://www.apinchofhealthy.com/my-recipes/instant-pot-recipes/
Let’s Connect!
Blog: http://www.apinchofhealthy.com/
Snapchat: https://www.snapchat.com/add/apinchofhealthy
Pinterest: https://www.pinterest.com/apinchofhealthy/
Instagram: https://www.instagram.com/apinchofhealthy/
Facebook: https://www.facebook.com/APinchOfHealthy/
Twitter: https://twitter.com/APinchOfHealthy

Camera Gear (Amazon affiliate):
Videos shot with Canon G7x - http://www.apinchofhealthy.com/canonG7x
Blog photos shot with Nikon D3100 (http://www.apinchofhealthy.com/nikon-d3100) with Nikor f/1.8 50mm prime lens (http://www.apinchofhealthy.com/nikor-nifty-fifty)

See my healthy recipes here: http://www.apinchofhealthy.com/my-recipes/

Support my channel! Shop my Amazon affiliate link at no extra cost to you. http://www.apinchofhealthy.com/AmazonYouTube

The easiest and most delicious Instant Pot Pad Thai, made in less than 30 minutes!

Instant Pot Pad Thai

Chicken Breasts (cubed)

Green Onion (chopped)

Tamari (can also

Tbls Fish Sauce (Use less for lower sodium)

Tbls Sesame Oil

Tbls Rice Vinegar

Brown Sugar

Tbls Peanut Butter (natural, creamy)

Garlic (minced)

Tbls Fresh Ginger (minced (or 1 tsp powdered ginger))

tsp Crushed Red Pepper Flakes

Carrots

Chicken Broth (low sodium (can

oz Rice Noodles (I use Annie Chuns)

Cilantro (chopped)

Peanuts (chopped)

Limes (one for juice, one

Add the cubed chicken, green onions and carrots into the Instant Pot

In a small bowl, mix the tamari, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, ginger and garlic until well combined and pour over the ingredients in the IP. Add the broth and stir well.

Put the lid on and set manual or pressure button to 7 minutes. When time goes off, do a quick release and remove the lid

Stir in the rice noodles and set the lid back on and leave it for 10 minutes. Stir together and check the doneness of the noodles. Put the lid back on if they need a little more time to soften

Once done, serve with fresh lime wedges and top with cilantro, green onions, and chopped peanuts

Instant Pot chicken thighs are so basic, yet so handy and versatile. You can enjoy them as a main dish, as well as in salads and casseroles.

Instant Pot Chicken Thighs

1.3 pounds boneless skinless chicken thighs ((I've done 1 to 2 pounds with this method))

garlic powder ((about 1/4 tsp per chicken thigh))

oregano ((about 1/8 tsp per chicken thigh))

basil ((about 1/8 tsp per chicken thigh))

cooking spray

Season the chicken thighs on side one first.

Spray the pot with some cooking spray, and set the sauté function to medium.

Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.

Brown the chicken thighs on each side for about 3 minutes.

Remove the chicken thighs with tongs, and place them on a plate.

Add water, and use a wooden spoon to scrape up any brown bits.

Add the trivet and the chicken thighs back on top.

Cook at manual high pressure for 10 minutes, and allow the pot to do a full natural pressure release (NPR - mine took 15 minutes to depressurize, FYI).

Serve with simple side items, or use in casseroles, on top of salads, etc.&nbsp;

Instant Pot Stuffed Pepper Soup takes all the flavors of the classic comfort food and turns it into a quick, easy soup. This is the perfect warm meal for serving your family on a cool autumn day or all winter long.

Instant Pot Stuffed Pepper Soup

lbs lean ground beef

green bell peppers (seeded & diced)

tbsp minced garlic

onion

tomato sauce

14 oz cans diced tomatoes (undrained)

beef broth

tsp Italian seasoning

paprika

salt & pepper (to taste)

long grain rice (basmati or jasmine recommended)

Set your instant pot to saute mode. Add the ground beef, onion, and garlic.

Cook the mixture, breaking up as it cooks, until the meat&#039;s cooked through.

Strain the mixture of grease, and then return the beef mixture to the pot.

Add all of the remaining ingredients except for the rice.

Add the pressure cooker lid, turn it to close, and make sure the vent knob is set to seal.

Set it to cook on high pressure for 5 minutes.

When done cooking, carefully turn the knob to perform a quick pressure release.

Cook the rice, according to package directions, on the stove top while the soup&#039;s cooking.

When ready to serve, add 1/4-1/3 cup of rice to soup bowls and then ladle the soup over top.

<p>This Instant Pot Potato Soup recipe is so easy to make and comforting. It's filled with chunks of creamy potatoes, healthy veggies, and some amazing spices. A delicious and healthy pressure cooker potato soup the whole everyone will love!</p>

Instant Pot Potato Soup

lbs potatoes

carrots,

garlic

salt & pepper

onion powder

nutritional yeast

almond milk (or unsweetened plant milk of choice)

corn starch

Green Onions

Smoky Maple Tempeh Bacon

Drizzle with Cashew Cheese Sauce

Slice and cut potatoes into 1-2&#8243; chunks and place in the Instant Pot. I prefer NOT to peel the potatoes, but do what you prefer.

Add the veggie broth, carrots, celery, salt, garlic, parsley, thyme, onion powder, and pepper to the Instant Pot with the potatoes. Lock the lid, set the valve to seal, and set the Instant Pot to cook on Manual High Pressure for 4 minutes. Once the soup is finished cooking do a &#8220;quick release&#8221; and removed the lid.

Whisk the unsweetened almond milk and corn starch together and stir into the potato soup until the soup thickens. Then, stir in the nutritional yeast until everything is well combined.

Hi, Amanda! Yes, you can. Use a large pot on the stovetop. Add all the ingredients except the almond milk, corn starch, and nutritional yeast. Bring to a boil, then lower the heat and simmer for 20-30 minutes, until the potatoes are fork-tender. Combine the almond milk and corn starch and whisk and stir into the soup until it thickens. Finally, stir in the nutritional yeast. Hope this works out for you.

Instantpot

Instantpot

Instantpot - recipes from across the web

Instant Pot Split Pea Soup with Ham

Pressure Cooker Shepherd&#8217;s Pi...

Instant Pot Golden Lentil & Spinach...

Instant Pot Meatloaf Mashed Potatoe...

Instant Pot "Baked" Ziti

Instant Pot Chicken Breasts

Instant Pot Pad Thai

Instant Pot Chicken Thighs

Instant Pot Stuffed Pepper Soup

Instant Pot Potato Soup

Pressure Cooker Saag Tofu (Indian S...

Instant Pot Irish Guinness Beef Ste...

Instant Pot Red Wine Venison Roast

How to Make Sticky Rice (Stovetop o...

Pressure Cooker Japanese Curry

Instant Pot Mashed Potatoes

Instant Pot Chicken Tortilla Soup {...

Best Damn Instant Pot Pulled Pork

Best Damn Instant Pot Pulled Pork

Instant Pot Easy-Peel Hard Boiled E...

Dreamy Instant Pot Chicken and Rice

How To Cook Potatoes in the Instant...

Instant Pot Butternut Squash Soup

Instant Pot Vegetarian Chili

Instant Pot Cream Stew

Instant Pot Turkey Wild Rice Soup

Instant Pot Thai Red Curry with Chi...

Instant Pot Balsamic Pork Tenderloi...

How To Make Fast, No-Soak Beans in ...

Instant Pot Lamb Haleem recipe | Ep...

Instant Pot Spiced Quinoa and Cauli...

Best Damn Instant Pot Boneless Pork...

How to Cook Sprouted Brown Rice in ...

Instant Pot Mashed Potatoes

Instant Pot Alfredo Sauce

Instant Pot Crispy Carnitas

Easy Chicken Salad

Creamy Chicken Stew

Creamy Chicken and Wild Rice Soup

Turkey Stock

Pressure Cooker Shepherd’s Pi...