Kelly's Kitchen

Home cooking, kitchen tips, and menu planning for the average cook

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Instant Pot Beef Tips & Gravy

  • 5 lb. Sirloin Tip Roast, cubed
  • 2 – 4 tablespoons vegetable oil
  • 1 Onion, diced
  • 2 cups Beef Broth
  • 1/2 cup Flour
  • 1 1/2 cup Water


  1. Add 1 tablespoon oil to the pressure cooker pot, select Saute. When oil is hot, brown the meat in small batches, do not crowd. When all the meat is browned, add onion to pressure cooking pot and saute until tender about 3 minutes.
  2. Add browned meat and beef broth to onion in pot, cover and lock lid in place. Select High Pressure and 20 minutes cook time. When cook time ends, turn Instant Pot off and do a quick release (QR).
  3. Mix flour and water to make a slurry to thicken the broth. Add slurry to cooked meat and broth in pressure cooker pot. Select Saute and bring to a boil. Boil for a few minutes until broth is thickened. Add salt and pepper to taste.
Filed under Beef, Instant Pot

Instant Pot Honey Maple Pork Chops

  • 2 pounds pork chops
  • ½ teaspoons salt
  • ¼ teaspoons black pepper
  • ¼ cups honey
  • ½ tablespoons maple syrup
  • ½ teaspoons peel and mince ginger, fresh
  • ¼ teaspoons cloves, ground
  1. Sprinkle pork chops with salt and pepper and place in the inner pot.
  2. Set Instant Pot to saute.
  3. Brown pork chops on each side.
  4. In a bowl, combine honey, maple syrup, ginger, and cloves.
  5. Pour over pork chops.
  6. Lock cover into place and seal steam nozzle.
  7. Set on the manual (high pressure) setting for 15 minutes.
  8. Do a quick pressure release.
Filed under Instant Pot, Pork

Instant Pot Macaroni & Cheese

  • 1 16 oz box elbow macaroni (I like Barilla because it has ridges!)
  • 1 can of evaporated milk or 1 cup of heavy whipping cream
  • 3 Tbsp butter
  • 2 tsp salt
  • 2 cups shredded cheddar cheese (I like Velveeta shreds)
  • 4 cups of water

Add the macaroni, water, salt and butter to your Instant Pot.  Set instant pot on 4 minutes manual and do a quick release (QR).  When pressure has been released take the lid off and then set to saute.  Add whipping cream and stir. Slowly add cheese and stir until melted and creamy.


Instant Pot Whole Chicken

  • One small chicken – about 4 pounds
  • 1 tablespoon vegetable oil
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  1. Sprinkle all sides of the chicken with salt, pepper, garlic powder and onion powder.
  2. Turn on the sauté setting and add in the oil. When the oil heats up, place the chicken in breast-down and brown and then turn on each side and brown each side.
  3. Lock the lid into place and set the valve to “sealing.” Select “Poultry” and then set the to high. Set the time to 20 minutes.
  4. When the 20 minutes is up do a quick release (QR). Turn the chicken over and then cook for another 15 minutes on poultry setting on high pressure.
Filed under Chicken, Instant Pot

Instant Pot New York Cheesecake

  • ¾ cup of graham crackers (about 6 sheets) or any crispy cookie crumbs
  • 2 teaspoons sugar
  • 2 tablespoons butter, melted
  • 16 oz cream cheese, room temperature
  • ½ cup sugar
  • 1 teaspoon flour (optional – makes a more dense filling)
  • ½ teaspoon vanilla extract
  • ½ teaspoon orange peel, grated
  • ½ teaspoon lemon peel, grated
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • ¼ cup whipping/heavy cream
  • ½ cup sour cream
  • 2 teaspoons sugar


  1. Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.  Optionally you can put the crackers in a storage bag and use a rolling pin to crush them.
  2. Melt butter in microwave and add to graham cracker mixture. Pulse (or mix) until just combined.
  3. Pour cookie mixture into bottom of greased cheesecake pan (6-inch or 7-inch work best) and press the mixture firmly into the bottom of the pan and one inch up along the sides.
  4. Place pan with crust into freezer for 15 minutes.
  1. Blend together cream cheese, sugar, flour (if using), grated peels and vanilla extract until smooth.
  2. Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
  3. Hand blend in cream thoroughly.
  4. Pour filling into the pan, on top of the graham cracker crust.
  1. Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
  2. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
  3. Place cheesecake into pressure cooker using a sling.
  4. Lock on lid and close pressure valve.
  5. Cook at High Pressure for 35 minutes. Allow a 15 minute natural release and the quick release to be sure all pressure has been released.
  6. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
  7. The center will be a bit jiggly, but don’t worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
  1. Mix together the sour cream and sugar and then spread on the hot cheesecake.
  2. Let cool on wire rack for one hour.
  3. Lightly cover and place in refrigerator overnight.

If you use a 7 inch pan, cut the cooking time to 30 minutes.

For Single Serving Jar Cheesecake
8 oz Glass Jar – cook 7 minutes
4 oz Glass Jar – cook 4 minutes
15 minute Natural Pressure Release

Filed under Sweets
September 2016
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