Kelly's Kitchen

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

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Instant Pot Cheesy Sausage Pasta

  • 1 pound smoked sausage, cut into bite sized slices
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • ½ lb penne pasta, uncooked
  • 2 cups chicken stock
  • 1 (10 ounce) jar roasted red peppers, undrained
  • 2 cups Monterey Jack cheese
  • ½ cup Parmesan cheese
  • 2 cups fresh spinach
  • Add sausage, onions and garlic to Instant Pot. Saute until there are brown bits on the bottom of pot.
  • Deglaze pot with chicken stock.
  • Add in penne pasta, roasted red peppers, along with the liquid from the jar and the spinach.
  • Stir to combine. Cover and cook 7-9 minutes (or half the time listed on the package of the pasta) high pressure, quick release. Remove lid, add cheeses. stir until melted and serve.
Filed under Instant Pot, Pasta, Pork

Instant Pot Beef Stew

  • 2  pounds stew meat
  • 1/4 cup flour
  • Salt
  • Pepper
  • Olive oil
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 6 ounces tomato paste
  • 1 teaspoon paprika
  • 4 cups beef stock
  • 2 cups potatoes, cut into bite sized pieces
  • 2 cups carrots, cut into bite sized pieces
  • 1/2 large onions, cut into bite sized pieces
  • 2 garlic cloves, minced
  1. Combine flour with salt and pepper in a storage bag and then add the stew meat and dredge well.
  2. Turn Instant Pot on to Sauté and add olive oil.
  3. Brown beef, onions and garlic in batches, removing browned beef before starting the next batch.
  4. Remove all browned beef and add beef broth to Instant Pot to deglaze. Scrape with a spatula to grab all the tasty bits on the bottom of the pot.
  5. Add tomato paste, Worcestershire sauce, bay leaves and paprika. Let simmer for a few minutes, then transfer to the Instant Pot insert.
  6. Transfer beef mixture to Instant Pot and fit lid on the Instant Pot, ensuring valve is set to ‘sealing’. Set to Meat/Stew mode and change timer to 20 minutes.. After 20 minutes do a quick release (QR).
  7. Add the carrots and potatoes and taste broth and add any seasonings as desired.  Turn back to Stew/Meat setting and set timer to 20 minutes.
  8. When time is up do another QR. And then turn Instant Pot setting to ‘Saute’.  Add green beans and simmer until beans are heated through and gravy is thickened to your liking, 5 minutes or so.
Filed under Uncategorized

Instant Pot Baked Beans



  • 1 pound dried northern beans
  • 8 strips of bacon, uncooked, chopped
  • 1 small onion, diced
  • 2 ½ cups chicken stock
  • ½ cup molasses
  • ½ cup ketchup
  • ¼ cup packed brown sugar (I like my beans a little sweeter so next time I’ll add a little more brown sugar)
  • 2 teaspoons dry mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  • Soak beans in a large container overnight (or at least 6-8 hours) in just enough water to totally cover them.
  • Drain and rinse beans.
  • Turn your Instant Pot on to the “Sauté” mode.
  • Add chopped bacon sauté until the bacon is crisp.
  • Remove bacon to a plate lined with a paper towel to drain.
  • Using the fat from the bacon, sauté the onions until translucent.
  • Slowly add the chicken broth to the Instant Pot.
  • Scrap bottom of Instant Pot to remove the brown bits from the bottom of the pan.
  • Add molasses, ketchup, brown sugar, dry mustard, Worcestershire sauce, salt, pepper and bacon to the onions in the pot and stir to combine.
  • Stir in the soaked beans.
  • Select the “Manual” mode and press the ‘+’ button until it reads 45 minutes. Set the top knob to “Sealing” and not “Venting”. (Next time I will up the time to 55 minutes as I didn’t feel they were quite tender enough)
  • When your Instant Pot finishes cooking the beans and sets itself to “Keep Warm” mode, turn off the pressure cooker and do a 10 minute NPR (natural pressure release).
  • After 10 minutes do a QR (quick pressure release) to release any remaining pressure.
  • If not to desired consistency or too ‘saucy’ turn on ‘saute’ mode and cook until your liking.

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
October 2016
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