https://lexiscleankitchen.com/creamy-cajun-chicken-pasta/
We had this last night. It uses “avocado mayo”…but I used olive oil mayo and it was delicious. I didn’ t use gluten free pasta…and it was fine!
I’ve been using the Instant Pot to cook frozen large deveined shelled shrimp easily and without stinking up the house. Put 1 cup of water in the IP; use the rack; put whatever number of frozen shrimp you want to cook on the rack,in a single layer. Drizzle lightly with olive oil, and sprinkle with seasoning (I use Konriko). Seal and cook at 2 minutes, Steam setting, quick release. Remove with tongs. The shrimp come out perfect; not raw, not rubbery and overdone. Good alone or on top of cooked rice or pasta.
I made this recipe for dinner tonight. It’s vegan as written, but I used chicken broth instead of vegetable broth. I also added some smoked turkey sausage. So easy and delicious!
We’ve been making this lentil soup and it is delicious. https://smittenkitchen.com/2013/01/lentil-soup-with-sausage-chard-and-garlic/
Has anyone done a creamy cauliflower soup in the Instant Pot? I have some cauliflower I’d like to use up and I thought this sounded good. I found this recipe which seems like it should work - while I’m not one to look to put potato in soup I can see how it would help to make the soup creamy. I think I’d add some carrot too.
http://www.chewnibblenosh.com/recipe/instant-pot-loaded-potato-cauliflower-soup/
I haven’t done that but I did do a pork shoulder that was so easy and good. http://epressurecooker.com/pork-recipes/pork-shoulder-recipe/ I used a preseasoned pork shoulder from Wegmans, cut it into 4 pieces, browned it in the pot, used beef broth and it only took a little over an hour total for pork that would shred with fingers. We just served it over a garlic rice combo, but you could add BBQ sauce or just use it for anything else. I had planned to use leftovers for tortilla soup but there were no leftovers 
Went a little crazy for Valentines Day. Made the triple chocolate cheesecake for DD to take with her http://serenalissy.com/instant-pot-triple-chocolate-cheesecake/ and the Better Than Sex Chocolate Lava Cake https://www.adventuresofanurse.com/2017/01/31/instant-pot-better-sex-chocolate-lava-cake/ for us Both so easy and tasty. Now back to the diet.
@Singersmom07 tell me more about those lava cakes. How was the outside texture? Did they overflow at all? How soon after pulling out of the pot did you eat them? Was the “cake” not too mushy - more like cake???
The outside was cake and was a relatively small layer all around. The inside almost liquid. They did not rise so they stayed in the cups. I already had the Pyrex 6 oz cups and they fit perfectly. The cakes slid right out. Served them immediately with ice cream and magic shell. I had everything made and in the pot while we had dinner. Then turned the pot on and it took no time at all to come to temperature and cook. Decadent and easy!
I made a beef/barley/mushroom soup last night that was good. I end up looking at 3-4 recipes, tweaking into what I want, and then forgetting what all I threw in. I’ve been making two soups a week this winter. And one is almost always tortilla!
Tonight I made the creamy cauliflower soup in post #805 - VERY good!
I halved the recipe - and it was still a lot IMO - easily 6-8 bowls. I used the cauliflower and 2 small-medium potatoes - but also added 1/2 good sized sweet potato I had and a handful of baby carrots. At the end I seasoned with salt and red pepper flakes - I like the little kick! Topped with a little shredded cheese and some extra bacon crumbles.
Really overall not much unhealthy about it. Mostly vegetables, a can of chicken broth, only on slice of bacon for the half recipe, the milk and added into the soup only about 1/4 cup shredded cheddar.
Will definitely make again! Pretty thick and creamy.
https://www.simplyhappyfoodie.com/instant-pot-stuffed-pepper-soup/
Made this tonight. It was excellent. I used half ground turkey and half ground beef. Easy peasy.
^That looks delicious! I’m adding the ingredients to my shopping list. Thanks!
I made the butter chicken a few nights ago and it was delicious. This afternoon I’m in the middle of this recipe https://www.pressurecookrecipes.com/instant-pot-carnitas/ and I’m hoping to recreate a taco I had in Seattle last week. It was flavorful and slightly crunchy and topped with a piece of pineapple on the top. And for anyone looking to add to their Instant pot collection, I just picked up a 3 qt. at Kohls for $53 using a 30% discount plus a couple of other offers I found while ordering on-line. I’m ditching my small crock pot asap.
I’m just happy that after having the IP for about a year, I really am at the point that I can simply use it to make things without recipes or charts because I’ve pretty much figured out how much time things take, and what works vs. what turns to mush. Since I’m cooking for myself I don’t need to impress anyone with restaurant quality meals, and I can make myself all sorts of interesting stuff without any more thought than I would give to cooking something stovetop or in the oven. So last night was a dump & start dish with chicken and white beans that cooked itself while I watched ice skating on tv.
Why will you use a 3 qt instapot for? That’s pretty small!
@thumper1 - I’ve considered getting one for side dishes. It’s just Dh and I at home now. I’d love to be able to do, say, risotto in smaller quantities. Or potatoes or rice, etc.
@thumper1 , For smaller quantities and side dishes. It’s a nice size and I think it will come in handy for the holidays.
You onliy would need the smaller pot if you want to be able to cook two things at once, with your main dish in the larger IP. Otherwise it is very easy to cook smaller quantities using the pot-in-pot approach of cooking in food in a bowl place on the trivet, with a cup of water in the bottom liner. I do most of my cooking that way. I’ve done risotto that way – the only wrinkle is that the saute-function can’t be used that way, but I find it easy to saute on the stove any way, especially for smaller quantities. I have a small nonstick saute pan that is very easy cleanup – and using the pot-in-pot approach eliminates the need to clean the inner liner.
I guess it depends on your overall cooking style – I still used my stove and microwave.
I made this a couple of weeks ago, froze a lot of it (it makes a lot), and just had it tonight for dinner. It tasted even better after being frozen and reheated:
https://foodunderpressure.com/instant-pot-italian-shredded-beef/
We ate it on kaiser rolls with provolone but it’s also good over rice or potatoes. It’s kind of soupy but the juice is gooood. The pepperoncini give it a nice little kick.