PILLSBURY INSTANT POT RECIPES RECIPES
INSTANT POT® MEATLOAF RECIPE - PILLSBURY.COM
If you've ever wondered how to make meatloaf in an Instant Pot®, you've come to the right place. This effortless meatloaf recipe is done fast in your multi-cooker. Perfect for busy weeknights, this easy Instant Pot® Meatloaf gives you a comforting family meal without the fuss. Serve with a side of creamy mashed potatoes or Pillsbury™ Biscuits, and dig in.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Place steamer rack inside 6-quart Instant-Pot® insert; add 1/2 cup water. Cut 1 sheet of heavy-duty foil (12-inch square); spray with cooking spray.
- In large bowl, mix Meatloaf ingredients until mixed well. Form mixture into small loaf, and place in center of foil square. Pull corners and sides of foil up, but do not seal. Place on top of rack inside insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 30 minutes. Select CANCEL, and release pressure naturally for 10 minutes. Set pressure valve to VENTING to manually release any remaining pressure. Carefully lift foil with meatloaf, and transfer to cutting board. Remove loaf from foil; discard foil with fat.
- In small bowl, mix ketchup and brown sugar; brush over top of meatloaf. Garnish with parsley. Loosely tent with foil; let stand 10 minutes before serving. Cut into 8 slices to serve.
Nutrition Facts : Calories 330 , CarbohydrateContent 24 g, CholesterolContent 115 mg, FatContent 1 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 5 g, ServingSize 2 slices, SodiumContent 810 mg, SugarContent 10 g, TransFatContent 1/2 g
INSTANT POT® WHOLE ROAST CHICKEN RECIPE - PILLSBURY.COM
This Instant Pot® chicken is the easy-yet-fancy meal main you never knew you needed—no oven required. Bonus: The chicken broth, salt, cornstarch and water yield a delicious gravy you can serve alongside this Instant Pot® whole chicken for a main course that will get two thumbs up all around the dinner table.
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 6
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Rub chicken all over with seasoned salt, and place in insert, breast side down; sear 4 to 6 minutes or until browned. Turn and sear on back side 2 to 4 minutes longer; using tongs, transfer to plate. Select CANCEL.
- Carefully place rack in insert. Add broth. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 20 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
- When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
- Select SAUTE, and adjust to normal; heat liquid to simmering. In small bowl, beat cornstarch and water with whisk; stir into liquid and cook 1 to 2 minutes, stirring constantly, until thickened.
- Carve chicken; serve with gravy.
Nutrition Facts : Calories 330 , CarbohydrateContent 6 g, CholesterolContent 135 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 39 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 0 g, TransFatContent 1/2 g
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INSTANT POT® MEATLOAF RECIPE - PILLSBURY.COM
If you've ever wondered how to make meatloaf in an Instant Pot®, you've come to the right place. This effortless meatloaf recipe is done fast in your multi-cooker. Perfect for busy weeknights, this easy Instant Pot® Meatloaf gives you a comforting family meal without the fuss. Serve with a side of creamy mashed potatoes or Pillsbury™ Biscuits, and dig in.
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Reviews 4.5
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Reviews 4.5
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- In small bowl, mix ketchup and brown sugar; brush over top of meatloaf. Garnish with parsley. Loosely tent with foil; let stand 10 minutes before serving. Cut into 8 slices to serve.
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