In my home, we are not Vegan but we do try and eat healthily. I also try to implement at least one meatless meal every week. 

We are huge meat eaters in my family but I do recognize the benefits of eating less meat, so it’s something we’ve been working on. 

Vegan Spaghetti Recipe with Marinara

Not only is this recipe delicious but it’s also made in the Instant Pot, making it a super quick vegan dinner idea. 

This plant-based version of Spaghetti and meat sauce will leave you stunned, that this is not hamburger meat, and is a great Vegan choice for this dish.  The sauce is homemade, and it’s so good, you’ll never miss the meat.  These plant-based crumbles are a great way to have your favorite dishes without meat.  You’re going to love this recipe!

If you are looking to implement more meatless dinners into your meal planning, this is a must-try. To cook this here is what you’ll need. 

Vegan Spaghetti Recipe with Marinara

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This plant-based version of Spaghetti and meat sauce will leave you stunned, that this is not hamburger meat, and is a great Vegan choice for this dish.  The sauce is home made, and it's so good, you'll never miss the meat.  These plant-based crumbles are a great way to have your favorite dishes without meat.  You're going to love this recipe!

Print

Ingredients

• 1 bag of BEYOND MEAT crumbles - see link
• 1 large can of stewed tomatoes - 28 ounce
• 1 large can of tomato sauce - 15 - 16 ounces
• 1 large sweet onion - chopped
• 1 teaspoon of minced garlic
• 1 Tablespoon of Italian seasoning
• 1 teaspoon of ground oregano
• 1 teaspoon of sweet basil
• 1 Tablespoon of brown sugar (plus a little more to taste)
• 1 pound of Spaghetti
• 1 Tablespoon of butter

Instructions

Turn on the Instant pot to the SAUTE setting, and add the butter. 

When the butter melts, add the chopped onion, and saute until golden brown. 

Add the minced garlic, and cook for about a minute. 

Turn off the Saute setting.  Add the Stewed tomatoes, tomato sauce, Italian seasoning, oregano, basil, and brown sugar.  Stir well, and add the Beyond Meat crumbles. 

Open the Spaghetti, and take out a few pieces at a time, and break them in half, adding them to the Instant Pot. 

When all the Spaghetti is added, stir the Spaghetti into the sauce, and push it down, so that it's covered in the sauce.  

Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time to 6 minutes. 

When the Instant Pot is done cooking, it will beep and go to OFF.  With a potholder, turn the pressure valve to 'VENTING', doing a 'quick release'  and release the pressure. 

When all the pressure has been released, and the float valve has dropped down, remove the lid, and stir the spaghetti and meat sauce. 

Plate the spaghetti and meat sauce, and top with Parmesan cheese and parsley.  Serve immediately.  ENJOY!

NOTE:  If you are not familiar with doing a 'quick release' in the Instant Pot, read the instruction manual or recipes that came with your Instant Pot.  The manual will give you instructions on releasing the pressure, where the pressure valve is located, and where the float valve is located.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 240 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 427mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 11g

Nutrition is an estimate, please double check based on the ingredients you are using!

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I’m a sucker for good Mexican food. I don’t care what it is, I’ll eat it!

Instant Pot Easy Chicken Tamales

With that said, I’m extremely picky with my Mexican food. It needs to have flavor, don’t come at me with some bland Mexican food. 

This recipe will serve between 16 and 20 people. If you are looking to feed a larger crowd, simply double everything.

Commonly Asked Questions:

Can I freeze these tamales?

Yes, you can definitely freeze these chicken tamales. I like to dethaw them in the fridge but you can also use the defrost option on your microwave.

Can I use a different filling?

You most certainly can. You’ll just need to adjust the cooking time for the meat you select. 

I don’t understand how to wrap the tamales. 

I agree wrapping tamales have always been a bit tricky for me. Personally, I go to YouTube. Here is a video that has helped me. 

Are tamales only served at Christmas?

They are a popular item at Christmas but they can be served all year long. We have tamales several times a year. 

I’m currently on Weight Watchers, how many points are these tamales?

I’m currently on the blue plan and this recipe comes out to 2 points per tamale. Trust me when I say I end up spending around 6 points eating these, one is never enough! 

Which Instant Pot do you have?

I’m using the Instant Pot Duo. You can see it here. 

Instant Pot Tamales

Yield: 20

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

Easy Instant Pot Chicken Tamales

Print

Ingredients

• 2 tbsp. olive oil
• 4 cups roja salsa
• ¾ lb cooked rotisserie chicken
• 1 tsp. Salt
• 1 Tsp. Smoked paprika
• 1 Tsp. Cumin
• 1 cup chicken broth
• For the tamales:
• 16-20 Corn Husks
• 2 1/2 cups prepared masa
• 1 cup of Water

Instructions

Corn Husks:

In a large pot soak the corn husks in water on low for 2 hours.

Drain water.

For the Filling:

Set on saute in your Instant Pot add the olive oil.
Shred the rotisserie chicken, and add to the pot.

Make sure to have ALL bones and skin removed.

Add the Salsa Roja, cumin, paprika, and chicken broth.
Stir to combine.
Bring to a simmer and cook for 5 minutes.
Turn heat off and let cool.

Remove the chicken and place in a bowl to the side.

Tamales:

Prepare masa as directed on the masa bag.
Smear a thin layer of prepared masa on each corn husk.
To the middle of the masa layer, add a small scoop of the chicken filling.
Fold the corn husk like wrapping a gift. The sides folded in first then the ends.

Place the tamale on a tray side edges down.
Set aside.
Repeat until you are out of chicken filling.
Place the steam rack on the bottom of the Instant Pot.
Add 1 cup of water.
Place all the uncooked tamales on the rack, standing upright.

Make sure to pack them in to limit movement .
Lock the lid in place.
Turn the valve to "SEALING."
Set the Instant Pot to pressure cook at high pressure 35 minutes.
When the pressure cooking is done, let the steam release for a few minutes.
Then turn the valve to "venting."
Remove the lid.
Enjoy!

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 210 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 17mg Sodium: 593mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 4g Sugar: 7g Sugar Alcohols: 0g Protein: 10g

This nutional data is an estimate, you'll want to check the labels on the products you have.

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More times than not we end up ordering out or picking up something on the way home. It’s pretty scary when you sit down and look at how much money you’ve spent on take out. 

I’ve been trying to focus on cooking more meals at home but they need to be quick and easy dinners!

This Instant Pot Cheeseburger Soup does not disappoint. 

Not only is it packed full of flavor but it’s ready in under 30-minutes and that’s including the time it takes to prep everything!

Instant Pot® Cheeseburger Soup

To make this yummy recipe, you’ll only need a few items. 

Extra virgin olive oil
White onion
Ground sirloin
Italian seasoning
Sea salt & black pepper
Red potatoes
Beef broth
Heavy cream
Sharp cheddar cheese
Fresh parsley
Smoked paprika

You can get the full recipe here:

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Usually, when we have French drip sandwiches we use tri-tip meat. When my husband is grilling up a tri-tip, I always ask him to cook a second one for french dip sandwiches. Well, that was until I started making these French drip sandwiches in our instant pot.

Now I’m hooked!

I’ve been eating these open-faced but you can serve them any way you’d like.

Instant Pot French Dip Sandwiches

Alright, be prepared for an amazing dinner. Your family is going to be begging you to make this recipe week after week.

Here’s what you’ll need to get started. (Full directions and measurements in the recipe card)

Ingredients

• Lean beef roast
• Olive oil, divided
• Morton’s Season-All Salt (or another seasoning like Mrs. Dash, etc.)
• Minced garlic 
• Yellow onion, sliced
• Beef broth
• Soy sauce
• Worcestershire sauce
• Onion or mushroom soup
• Sliced Provolone cheese
• Sliced French bread

Recommended Reading:

Instant Pot Carnitas

Instant Pot French Dip Sandwiches Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 1 hour

Natural Release Time: 15 minutes

Total Time: 1 hour 25 minutes

Print

Ingredients

• 1.5 lbs lean beef roast
• 4 tbsp olive oil, divided
• 2-3 tbsp Morton’s Season All Salt
• 1 tbsp minced garlic
• 1 medium yellow onion, sliced
• 1.5 cups beef broth
• 1/4 cup soy sauce
• 1/8 cup Worcestershire sauce
• 1 package onion or mushroom soup
• 1 package sliced Provolone cheese
• 1 loaf sliced French bread

Instructions

1. On one side, brush your roast with olive oil and sprinkle the seasoning salt. Press salt into the meat. Repeat on the other side. 

2. Set your Instant Pot to sauté. Add 2 tablespoons of olive oil to your instant pot. Add the roast and brown on both sides. Set beef aside.

3. Add the olive oil, garlic and onion and cook for 2 minutes. Stir occasionally. 

4. Add beef broth, soy sauce, Worcestershire sauce and dry soup to the Instant Pot. Mix well. Add the roast.

5. Put lid on Instant Pot and set to high pressure for 1 hour. Make sure the vent is closed. When the time is up, allow the pressure to release naturally for 15 minutes. Open steam vent and wait for steam to completely stop before opening lid.

6. Shred the beef and place on a plate. Strain the liquid from the Instant Pot and add to a small bowl. This will be your au jus sauce. 

7. Turn on broiler on the oven. Make an assembly line to put your sandwiches together. I melt butter and brush on the bread, but this is optional. Line the bread up on a baking sheet and add meat, onions, and top with the cheese. Place under broiler until cheese begins to bubble and brown. Add fresh parsley if desired and serve immediately. 

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However, I don’t always have time to cook all day. This Instant Pot soup is my back up and it’s pretty dang amazing. Seriously, there is so much flavor in this soup. Surprising, even the kids enjoyed it!

Instant Pot Stuffed Pepper Soup

Instant Pot soups are not only super quick and easy to whip together but the flavor profile always tastes like you cooked all day!

In less than 1 hour, you’ll have a delicious soup on the table.

Here’s what you’ll need to cook this stuffed pepper soup recipe.

Recommended Reading:

Over 100 Instant Pot Recipes

Ingredients:

Extra virgin olive oil
Medium red onion, diced
Large Poblano peppers, seeded and diced
Garlic powder, minced
Italian seasoning
Sea salt and black pepper, to taste
Lean ground beef
Beef or chicken broth, preferably organic
Can crushed tomatoes, with liquid
Long-grain brown rice, uncooked
Fresh parsley, chopped

Recommended Reading:

Easy Soup Recipes

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Chicken Marsala is the perfect creamy dish that is full of flavor.

You’ll notice that this dish uses chicken breasts but you can easily substitute the chicken breasts for chicken thighs.

Instant Pot Chicken Marsala

For this recipe, you’ll need the following ingredients.

Coconut flour
Italian seasoning
Garlic powder
Sea salt and black pepper, to taste
Boneless, skinless chicken breasts
Extra virgin olive oil, divided
Unsalted butter
Baby Portobello mushrooms, sliced
Medium red onion, chopped
Sweet Marsala wine
Chicken broth, preferably organic
Heavy cream
Cream cheese, room temp and cut into chunks
Fresh parsley, chopped

Recipe Card Below

Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.

Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.

Select “Sauté” function on Instant Pot® and set to high. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches, if necessary.

Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.

Add butter to Instant Pot®. Once melted, add Portobello mushrooms and red onion. Cook, stirring frequently until mushrooms turn brown and the onions soften approximately 5-6 minutes.

Add Marsala wine and chicken broth and deglaze the bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.

Turn Instant Pot® off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust the setting to “high.” Set cook time to 10 minutes.

When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove the lid. Transfer chicken to a serving platter and rest for 5 minutes.

To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.

Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!

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During winter, I love cooking! It gets so hot here in the summer, that I don’t always love cooking in the house.

Winter is also the perfect time for a delicious soup. This instant pot chicken fajita soup is to die for!

This chicken fajita soup is packed with flavor and best of all, it’s super easy to make! In under 40 minutes, you’ll have an amazing dinner on the table.

Instant Pot Chicken Fajita Soup

Normally, I like to cook my soup on the stovetop all day long. There is just something about letting your soup simmer all day that really brings all of the flavors together.

However, this soup does not lack flavor even though it’s cooked pretty quickly.

If you want to add even more flavor to this soup, use a homemade chicken broth if you have it on hand.

Anytime I cook a whole chicken, I always use the bones to make a yummy broth. You can freeze your broth in the freezer for future use.

The printable recipe card is below!

Ingredients:

2 T. extra virgin olive oil
½ medium red onion, sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium Poblano pepper, seeded and chopped
Sea salt and black pepper, to taste
1½ lbs. boneless, skinless chicken breasts
1 14-oz. can diced fire-roasted tomatoes, with liquid
3 c. chicken broth, preferably organic
2 t. ground cumin
1 T. chili powder
2 t. Mexican oregano, dried
1 t. garlic powder
1 15-oz. can black beans, drained and rinsed
3 T. fresh lime juice

Garnish:
2 large avocados, sliced
3 T. red onion, chopped
Shredded Mexican cheese blend
Fresh cilantro, chopped

Looking for more Instant Pot Recipes? Check out this complete collection of over 100 Instant Pot Recipes!

Directions:

Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.

Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine. 

Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.

Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans and lime juice. Stir to combine and taste. Adjust seasonings as desired.

Allow soup to sit on “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!

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I love quick dinner ideas since we are always busy with the kid’s activities.

Lemon Chicken Orzo

For this recipe, the chicken thighs are cooked with skin on to impart extra flavor, but removed for serving to save a few calories.

Ingredients:

4 bone-in chicken thighs
salt and pepper, to taste
3 T. olive oil
3 cloves garlic, peeled and chopped
1 c. orzo pasta
3 c. chicken broth
1 T. lemon zest
½ organic lemon, thinly sliced and seeds removed
½ c. fresh parsley, chopped, plus some whole sprigs for garnish
Freshly grated Parmesan cheese, to serve

SEE ALSO:

• Chicken Pasta Bake
• One Pot Creamy Mushroom Pasta

Directions:

Pat chicken thighs with a paper towel to remove excess moisture, then season with salt and pepper.

In a large skillet with deeps sides, heat olive oil and garlic over medium-high heat. When garlic turns brown, remove chunks from pan and discard.

Place chicken, skin side down, in the heated pan and cook for approximately 4 or 5 minutes, or until nicely browned. Turn and repeat on the other side. Cook for an additional 5 minutes. Remove the chicken from the pan and keep warm.

Pour off excess fat in pan, while reserving approximately 2 tablespoons. Reduce heat to medium and add the orzo to pan. Stir until orzo is coated and slightly toasted. Add chicken broth to skillet and stir to scrape up brown bits from bottom of pan.

Increase heat to medium-high and bring broth to a boil, then reduce heat to low. Return chicken breasts to skillet along with lemon zest and slices. Simmer, covered, for approximately 10 minutes or until the orzo is tender. Keep an eye on it during this time to make sure there is enough liquid in skillet to keep orzo from sticking to the bottom. Stir occasionally.

Uncover and continue simmering until most of the excess liquid has been absorbed approximately 2-3 minutes. Stir in chopped parsley and season with additional salt and pepper, if desired.

Serve the lemon chicken orzo immediately with freshly grated Parmesan cheese, if desired.

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White Bean and Sausage Soup

This white bean and sausage soup uses spicy sausage but feel free to replace it with non-spicy sausage if you don’t enjoy spice.

Ingredients:

3 T. olive oil
2 stalks celery, cleaned and finely chopped
2 large carrots, peeled and finely chopped
1 small white onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 pound bulk spicy pork sausage, crumbled
3 c. chicken or vegetable stock
2 t. oregano, dried
2 t. rosemary, dried
1 t. crushed red pepper flakes
2 cans (15 oz.) cannellini beans, drained and rinsed
1 can (15 oz.) cannellini beans, pureed with liquid from can
3 large kale leaves, tough stems removed and cut into bite-sized pieces
Salt and pepper, to taste

Garnish:

¼ c. fresh parsley, chopped
Parmesan cheese, shaved

SEE ALSO:

• Easy Soup Recipes
• Instant Pot Puerto Rican Beef Stew

Directions:

In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.

Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.

Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.

Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.

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Chick-fil-A Sandwich Recipe

The trick to this famous sandwich is the batter that the chicken is fried in. Of course, you can’t forget the pickle. Now you just have to grab some waffle fries from your grocer’s freezer and you are set.

Ingredients:

2 boneless chicken breasts
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika
1 large egg
1/2 cup milk
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tbsp malted milk
1 heaping tbsp icing sugar
1/4 tsp baking soda
1/4 tsp mustard powder
1 tbsp softened butter
4 hamburger buns
Jarred sliced pickles

See Also:

• Chick-fil-A Chicken Strips
• Grilled Chicken Taco Salad

Instructions:

Split chicken breast into half horizontally to make 4 thin pieces. Tenderize with meat mallet between two sheets of plastic wrap. Season chicken with 1/2 tsp pepper and 1/2 tsp paprika.

Heat oil in large skillet over medium high heat.

In a medium bowl, whisk egg and milk together.

In another bowl, combine all-purpose and whole wheat flour, malted milk powder, icing sugar, baking soda, mustard powder, 1/2 tsp paprika, 1 tsp salt, 1 tsp pepper.

Dip chicken into egg mixture, then dredge in flour mixture, coating both sides evenly.

Carefully place each piece of chicken in the oil, one at a time. Fry the chicken in the hot oil until golden, about 4 minutes. Remove with slotted spoon and drain on paper towel.

Spread butter on hamburger buns and toast lightly.

Place pickles on a bun bottom, add chicken and cover with bun top.

Adapted from The Food Network.

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