Instant Pot Ham and Beans

Instant Pot Ham and Beans is a super easy and delicious comfort food that is perfect for cooler weather. Rich and smoky bean soup mixed with flavorful ham give this savory soup so much flavor! This hearty recipe is the perfect way to use up any leftover ham and a great way to feed a crowd.

Do you have any favorite fall recipes?

Ham and Beans just screams fall season to me! It just warms you from the inside out. It is one of my husband's favorite meals to come home to on a chilly day. This recipe is great to make with left over ham. We really love ham, but aren't a huge fan of all kinds left overs. This recipe is a great way to use up left over ham and create a whole new dish with it. Plus this Instant Pot Ham and Beans recipe does taste so so good the second day as the flavors have blended together so much more.

There is no soaking of beans required for this Instant Pot recipe. Simply put all the ingredients in the Instant Pot and let it cook!

Instant Pot meals are a great way to bring meals to the table quickly. I know I love mine for easy meal prep.

With this recipe, you simply add everything to the Instant Pot and close and lock the lid. Set the Instant Pot to the Manual function and set the time for 50 minutes. Do a natural release for about 15 minutes. Open the lid and give it a few stirs and it is ready to eat!

While the Ham and Beans is cooking, is a great time to make corn bread to enjoy with and create a complete meal.

This Ham and Beans recipe cooks effortlessly in the Instant Pot and gives you all the delicious flavors in just about an hour as it would cooking all day!

Instant Pot Ham and Beans 

PRINTABLE RECIPE HERE

Ingredients for Instant Pot Ham and Beans

2 lb ham, I used left over ham steak

2 cups pinto beans 

1 small onion, diced 

6 garlic cloves, minced

5 cups chicken stock 

2 bay leaves

1 tsp ground cumin

1/4 tsp dried oregano

salt to taste

Directions for Instant Pot Ham and Beans 

1. Place the ham, onion, garlic, cumin, oregano, bay leaves, and pinto beans in the Instant Pot. 

2. Add the 5 cups chicken stock and stir ingredients around. 

3. Close lid to Instant Pot and lock. Make sure the lid is turned to sealing. 

4. Push the Manual button and set time for 50 minutes. 

5. When time beep goes off, let the Instant Pot do a natural release (about 15 minutes). Then remove lid. 

6. Give the Instant Pot Ham and Beans a few good stirs, and salt to taste. Then it is ready to serve. 

7. Pair it with your favorite cornbread for a complete meal. 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccli Cheddar Soup is a delicious and creamy comfort food made in no time with the Instant Pot. The cheesy soup pairs perfectly with the tender broccoli and carrots. It is flavorful, wholesome, and the best part....ready in minutes.

I love soup for meals any time of the year, but with fall and winter rolling around the corner, soup is just perfect for the cooler temperatures coming up. I think I could enjoy soup every day of the week. Add this tasty soup to your meal rotation this fall and winter season!

With using the Instant Pot, it helps bring meal time to the table much quicker. This Instant Pot Broccoli Cheddar Soup is ready in just 15 minutes! So not only is it super delicious but also super fast to whip up!

I love all types of soup but this Instant Pot Broccoli Cheddar Soup and Chicken Tortilla Soup are my favorites! Especially when the weather is cooler.

To make this Instant Pot Broccoli Cheddar Soup, it all starts with the Instant Pot. Simply add half the ingredients in, cook for 1 minute, then mix in the remainder of the ingredients. Although it is easy and quick to make and come together it does take a little bit of prep work before by prepping the broccoli, celery, onions, and carrots. To save time, I use a bag of prepared julienned carrots. Once you have the vegetables prepared, its time to get making the soup.

With the Instant Pot simply saute the onions and garlic with the butter for a few mintues. They will look translucent and slightly browned on the edges. Then add the broccoli, carrots, celery, and chicken broth. Place the lid on the instant pot and lock to sealing. Set the pot to cook on manual for 1 minute. While the vegetables are cooking, is the time to prepare the cream sauce by melting the butter and whisking in the flour to make a creamy mixture. Once the broccoli is finished cooking and done venting, open the Instant Pot lid. Then change the setting back to Saute continue to warm through the new ingredients. Here is when you can add in the butter/flour mixture and whisk that in. Then add the half and half and the cheddar cheese and stir in until it is warmed though out and the cheese is melted. Ladle out the soup into bowls and enjoy the Instant Pot Broccoli Cheddar Soup.

If you like the broccoli cheddar soup from Panera, you will love this! And especially how easy and delicious it is. It can be a stand alone meal as it is hearty and filling. Or pair it with a little bread or a side salad for a more complete meal.

Instant Pot Broccoli Cheddar Soup 

PRINTABLE RECIPE HERE 

Ingredients for Instant Pot Broccoli Cheddar Soup

1 Tbsp butter

1/2 small yellow onion, diced

2 cloves garlic, minced

1/3 cup carrots, julienned

2 celery ribs, diced

4 cups broccoli florets, about 1 large head of broccoli 

3 cups chicken broth

4 Tbsp butter

2 cups half and half 

2 Tbsp flour 

2 1/2 cups sharp cheddar cheese, shredded

salt and pepper to taste

Directions for Instant Pot Broccoli Cheddar Soup 

1. Using the Instant Pot, turn it on and to the Saute function. Add the butter. When it has melted, add the diced onion and minced garlic. Saute the onions and garlic for 3 minutes. 

2. Add the celery, carrots, broccoli, and chicken broth. 

3. Cover the Instant Pot with the lid and lock into place. Set the valve to the sealing position. Set the Instant Pot to Manual for 1 minute. 

4. Meanwhile, melt the 4 Tbsp butter. Add the flour and whisk into the butter slowly to form a creamy mixture. Set aside. 

5. When the Instant Pot timer beeps, turn the valve to venting.

6. Turn the Instant Pot back to Saute function. Then add the butter/flour mixture into the pot and whisk together, The soup will thicken.

7. Add the half and half into the soup and stir in until heated through. 

8. Add the shredded cheese and stir in until it has melted. 

9. Stir in the salt and pepper to taste. 

10. Ladle soup into bowls and serve. 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Baked Cheesy BBQ Pork Taquitos

Baked Cheesy BBQ Pork Taquitos are an easy and delicious appetizer and perfect for game day or any potluck! Flavors of BBQ pork combined with cheese and chipotle, these taquitos are packed full of flavor.  Baked taquitos are perfectly crunchy and filled with BBQ pork and cheese, and then dipped in a creamy chipotle ranch sauce.

These are a great appetizer to take to a game day party, but whos says you need a Superbowl as an excuse to make these. Enjoy them for a simple lunch or dinner meal too!

These taquitos are perfect to make if you have left over pulled pork. Pair the BBQ pork with cheddar cheese, cream cheese, and a handful of Tex-Mex flavors and you have a delicious appetizer for any type of party.

We are BIG fans of BBQ pulled pork fans! So these are a fun way to enjoy it a new way. These are super easy and packed full of flavor! Another great thing is that these Baked Cheesy BBQ Pork Taquitos freeze great too, so you can make extra and have a meal for later too!

These taquitos are so simple to make! Who doesn't love simple? Especially when you are heading to a big game tailgate or a party! The pork mixture can even be made up earlier in the day and pit in the fridge. Then when it is time to start thinking about getting ready to go to your event, assemble the taquitos and put them in the oven.

Baked Cheesy BBQ Pork Taquitos

PRINTABLE RECIPE HERE

Ingredients for Baked Cheesy BBQ Pork Taquitos 

4 lb pork shoulder 

1/2 cup orange juice

1/2 tsp chipotle chili pepper 

1/2 tsp cumin

1 tsp lime juice

10 taco flour tortilla shells

2 oz cream cheese, softened

1/4 cup sour cream

1/2 cup BBQ sauce, a sweet BBQ sauce 

1/2 tsp chili powder

For the chipotle ranch sauce: 

1/4 cup sour cream 

1/4 cup mayonnaise

1/2 tsp ranch dressing seasoning mix

1/2 tsp lime juice

1/4 tsp chili powder

Directions for Baked Cheesy BBQ Pork Taquitos 

1. In a small bowl combine the orange juice, chipotle chili pepper, cumin, and lime juice and mix together well to make a marinade. In a large bowl place the pork shoulder and coat all sides with the marinade. Let the meat marinate for 6 to 8 hours or overnight. 

2. Cook the marinated pork shoulder in the Instant Pot for 30 minutes. Simply add a 1/2 tsp olive oil to the bottom of the Instant Pot, place the marinated pork shoulder in and lock the lid. Press to Manual setting and set time for 30 minutes. When time has beeped, vent. 

3. In a medium bowl, combine all the chipotle ranch sauce ingredients and whisk together until it is smooth and well mixed. Refrigerate until serving. 

4. Mix together the cream cheese, sour cream, chili powder, and BBQ sauce in a large mixing bowl. 

5. Remove pork from Instant Pot and place in a strainer to remove any excess liquid. 

6. Add 3 cups of the pork to the cream cheese mixture and stir together until well blended. 

7. Add the cheese and mix until evenly combined. 

8. Add 1/4 cup of the pork mixture to each tortilla and roll up tightly. Place the filled tortillas on a baking sheet fold side down. 

9. Lightly brush each filled tortilla with olive oil. 

10. Bake for 15 to 20 minutes at 425F or until golden brown. 

11. Serve with the prepared chipotle ranch sauce. 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own

Instant Pot Italian Beef

Italian Beef is a sandwich favorite of the Midwest! This Instant Pot Italian Beef is super easy to make! There is absolutely no prep work that needs to be done beforehand, which I love! Sandwiches are great for summer get-togethers, picnics, as well as a dinner idea for the family.

My Instant Pot has become a favorite kitchen gadget of mine! It helps make meal time so much easier, especially during the busy times for my family. Summer is always busy with the kids in sports, prepping for our county fair, keeping up the garden, as well as all our usual activities.

This Instant Pot Italian Beef is considered a "dump and go" recipe. You literally just dump all the ingredients into your Instant Pot and push start and your set for the main dish for dinner.

You'll love having this as part of your dinner rotation.

Instant Pot Italian Beef

PRINTABLE RECIPE

Ingredients for Instant Pot Italian Beef

2 Tbsp olive oil

2.5 to 3.5 lb. beef roast, preferably chuck, rump, etc)

12 oz. jar sliced pepperoncini, drained

2 Tbsp minced garlic

2 cups beef broth. 

Directions for Instant Pot Italian Beef

1. Place all the ingredients into the Instant Pot, including half of the pepperoncini juice if you like it to have more of a "kick"

2. Lock the lid in place and make sure the pressure valve is turned to sealing. 

3. Press the 'Manual" button and adjust the time to 80 minutes. 

4. The Instant Pot will beep when it's finished cooking, release the steam valve to let the pressure out. Then unlock the lid and remove. 

5. Shred the meat and stir into the juices. 

6. Enjoy Italian Beef sandwiches on buns or pretzel rolls with sharp cheddar, provolone, or mozzarella cheese. Reserve some Italian Beef juices from the pot if you like to dip your sandwich.

Instant Pot Meatloaf and Mashed Potatoes

Meatloaf and mashed potatoes is right up there with being one of my favorite meals! Comfort food at its finest! Making it in my Instant Pot has made me love it even more. Combining two classic comfort foods together into one meal that comes together quick and easy. Pair it with a favorite vegetable and roll for more sides and you've got a whole complete meal.

If you haven't taken the Instant Pot plunge, definitely don't delay. It has been such a time saver in our home and helps get meals to the table much quicker.

Meatloaf takes me back to my childhood, its always been a meal I have loved, plus lots of great conversations take place at the dining table. A busy weekend morning sorting calves, then enjoy a nice meal before getting back to work again. It is also a meal that my family these days enjoys as well!

Instant Pot Meatloaf and Mashed Potatoes 

PRINTABLE RECIPE HERE

Ingredients for Instant Pot Meatloaf and Mashed Potatoes:

1.5 lbs Red Potatoes, washed and quartered
1 cup water

1 lb. Lean Ground Beef

1/4 cup Onion, diced

1 1/2 cup Saltine Crackers, crumbled

1/2 tsp Black Pepper

1/4 tsp Garlic Powder

1 Egg

1 Tbsp Worchestershire Sauce 

1/2 tsp Dried Parsley

1/2 cup Milk, 1/4 for meatloaf and 1/4 for potatoes 

2 Tbsp Butter

Ketchup

Directions for Instant Pot Meatloaf and Mashed Potatoes: 

1. Add quartered potatoes to the bottom of the Instant Pot insert bowl. Pour water in over potatoes and set aside. 

2. In a mixing bowl add the ground beef, onion, Saltine Crackers, black pepper, garlic powder, egg, milk, Worchestershire Sauce, and parsley. Use your hands and mix everything together until well mixed. 

3. Create a ball out of the meatloaf mixture and then form it into loaf size. Using aluminum foil create a loaf bowl and place the meatloaf inside. Be sure to leave the top edges of foil a little taller than the loaf for an juices to stay inside the foil. Add a layer of ketchup to the top of the meatloaf.

4. Place the meatloaf in the foil inside the Instant Pot on top of the potatoes. 

5. Turn on Instant Pot, lock lid, set to Manual for 35 minutes. When time is up do a quick release and remove lid. 

6. Remove foil with meatloaf and add another layer of ketchup for your liking, set aside. 

7. Add the remaining milk and butter to the Instant Pot insert bowl with the potatoes and mash them using a Potato Masher.

8. Slice the meatloaf, then dinner is ready!

I like my mashed potatoes somewhat chunky but you can also use a hand mixer if you prefer yours to be really smooth. I like the skins on the potatoes, but you can also take them off. 

If you prefer BBQ sauce instead of Ketchup, you can make the switch with that. 

This meal is always a hit for our family and I especially love that is is prepared and cooked in one pot as well dinner coming together faster.

The 6 qt Instant Pot I use