There’s an important truth about cooking a beef roast in the Instant Pot that doesn’t get talked about enough:

Tender and shreddable are not the same thing!

At the 90-minute mark, a frozen beef roast is fully cooked and tender, but it will most likely lean more toward a slicable roast than a shreddable one. Cooking time will determine what kind of roast you are looking to serve. For this recipe, we are looking for something that is shreddable, so we have a multi-meal, multi-functional tool in our meal-prep, freezer-meal toolbox!

Instant Pot Frozen Beef Roast (105 Minutes for True Shredding & Freezer Meals)

If what you want is true, shreddable beef, the kind that pulls apart easily with forks and works perfectly for beef and noodles, vegetable soup, or freezer meals, it only takes a little more time.

This recipe is written with that distinction in mind.

Because sometimes you want a slicing roast.
And sometimes yous want beef that doesn’t fight back.

This is a foundation recipe – neutral, dependable, freezer-friendly, and flexible enough to turn into several meals throughout the week. No thawing required, no fancy seasoning, just a solid method that works when you need it to.

Why Cooking A Frozen Roast In The Instant Pot Works

The Instant Pot is uniquely good at handling frozen beef because it cooks with time, pressure and moisture, not dry heat.

Instead of the outside overcooking while the inside catches up, frozen beef:

• Gradually comes up to temperature
• Retains moisture
• Allows connective tissue to break down fully

The key is enough liquid and enough time – and that’s where shredding happens.

Instant Pot Frozen Beef Roast (Shreddable)

This recipe is written for a 3-pound frozen roast. No thawing. No prep beyond seasoning.

Cook Time Breakdown

• 90 minutes —> tender, sliceable roast
• 105 minutes —> true, fall-apart shreddable beef

90 Minutes VS. 105 Minutes – What’s The Difference?

90 Minutes

• Fully cooked and tender
• Slices cleanly
• Some resistance when pulling apart
• Best for serving as a traditional roast

105 Minutes

• Fork-tender and easy to shred
• Pulls apart with almost no effort
• Ideal for beef and noodles, soups, casseroles, and sandwiches

That extra 15 minutes is what transforms the roast from tender to fall-apart, shreddable.

Best Cuts of Beef To Use

Chuck roast is ideal, but this method also works well with other cuts that benefit from long, slow cooking.

Good Options

• Chuck roast
• Arm roast
• Rump roast
• Top or Bottom Round
• Brisket

Avoid – Leaner cuts don’t have the connective tissue needed for shredding

• Sirloin
• Tenderloin
• “Quick cook” cuts

Does Cooking Longer Make It Shred Better?

Yes — up to a point!

Shredding happens when collagen fully breaks down. If your beef won’t shred, it almost always needs more time, not less.

How Long Is Too Long?

• Over 120 minutes of pressure time can make beef very soft or slightly mushy
• Still usable for soups and casseroles, but less structured

As long as there’s enough liquid and you use natural release, the Instant Pot is forgiving.

Why The Seasoning In Simple

Keeping the seasoning simple and on purpose lets the beef do its job. A well-cooked piece of meat doesn’t need a lot of seasoning; it’s delicious on its own. This recipe, while it will stand up to any Sunday roast, is also meant to be a base recipe. The neutral seasonings highlight the beef, which means it works for:

• Beef and Noodles
• Vegetable Soup
• Hot Beef Sandwiches
• Pot Pies
• Skillet Meals

Once shredded, you can season it however the meal calls for – gravy, broth, taco seasoning, or sauce.

Why This Is A Perfect Meal Prep & Freezer Meat Recipe

This is one of those recipes that quietly does a lot of work for you. Because the beef is cooked with neutral seasoning and plenty of liquid, it’s ideal for meal prep and freezer meals. You can cook once and use it several different ways throughout the week, or freeze it for later when you need supper without having to think.

For Meal Prep

• Shred beef while it’s warm
• Portion into meal-size containers
• Store with some cooking liquid
• Refrigerate up to 4 days

For Freezing

• Once shredded, cool completely
• Portion into freezer bags
• Add a little broth
• Label and freeze up to 3 months

This beef reheats without drying out, which is precisely what you want from a freezer meal.

Final Thoughts

At 90 minutes, you get a nice slicing roast.
At 105 minutes, you get beef that shreds without a fight.

Knowing the difference matters, and once you do, this becomes one of those recipes you come back to again and again.

Frozen beef. No planning. No stress. Just a solid (well-shreddable), dependable result!

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Instant Pot Freezer Meal Shredded Beef

A simple, reliable way to turn a frozen 3-pound chuck roast into tender, fall-part shredded beef with no thawing required. Pressure cooked with beef broth, butter, salt, and pepper, t delivers rich flavor and a neutral base that works perfectly for freezer meals, and meal prep.

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8

Calories 106kcal

Ingredients

• 1 apprx 3 pounds frozen beef roast
• 2 cups beef broth
• 1/2 cup butter
• salt and pepper

Instructions

• Pour the beef broth into the bottom of the Instant Pot/pressure cooker.
• Place the fozen chuck roast directly into the pot. No thawing required.
• Season the roast generously with salt and pepper.
• Place the stick of butter on top of the roast.
• Secure the lid and set the valve to sealing.
• ook on High Pressure for 105 minutes.
• Once the time is up allow the pressure to naturally release for 20 minutes.
• Carefully release any remaining pressure and remove the lid.
• Shred the beef.

Notes

• Cooking for 105 minutes produces true, fall-apart shredded beef.
• For a sliceable roast, reduce cook time to 90 minutes.
• Store beef in its cooking liquid to keep it moist.
• This recipe works well for meal prep and freezer meals.

Additional Cooking Time Notes

• This recipe is written for a 3-pound frozen chuck roast.
• Smaller roasts (2–2½ pounds): Reduce cook time to 90–95 minutes for shreddable beef.
• Larger roasts (4–5 pounds): Increase cook time to 115–120 minutes for full shredding.

If the beef does not shred easily after the initial cook time, return the lid to the Instant Pot, seal the valve, and cook on High Pressure for an additional 10–15 minutes, followed by another natural release.

Shreddable beef is about time, not temperature — if it won’t pull apart easily, it simply needs more time.

Nutrition

Serving: 0.75cup | Calories: 106kcal | Carbohydrates: 0.03g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 36mg | Sugar: 0.01g | Vitamin A: 355IU | Calcium: 7mg | Iron: 0.1mg

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The post Instant Pot Frozen Beef Roast (105 Minutes for True Shredding & Freezer Meals) appeared first on The Farmwife Feeds.

You guys, I’m not even kidding when I say Imma ’bout ready to crown myself Queen of Chicken and Noodles!

Let’s recap – Crock Pot Chicken and Noodle, Homemade Chicken Noodle Soup, Instant Pot Homemade Chicken Noodle Soup, and now Instant Pot Chicken and Noodles!

People, my name is Jennifer, and I have a chicken and noodle problem. Well, I don’t see it as a problem, and neither does my family. They gladly eat them all up when I fix them no matter which recipe. I suppose some may see it as a problem but we don’t.

This is my Go-To Comfort Meal when I’m in a pinch!  All the ingredients are freezer and pantry staples. I’m all about fresh food but let’s be honest most of us aren’t going to the grocery store every day and there are lots of days we are lucky to get a meal on the table.

Instant Pot Chicken and Noodles

This one is quick and the ingredients are easy to keep on hand!

And when I say quick, I mean it! I’ve come in from working at 8pm with no idea what to serve for supper. Hangry me is not pretty, believe me. But by 8:45 when everyone else is hangry and finally in and I put this on the table, well it makes for a happy quiet meal.

I served this up with some instant mashed potatoes and a steamed vegetable but it would be over the top good with my homemade mashed potatoes!

Gather The Ingredients

• 4 boneless skinless chicken breasts (thawed or frozen-just check cooking times for whichever one you are using
• 4 cups chicken broth
• 1 cream of chicken
• 1 stick of butter
• 8 ounce bag of egg noodles dried {I use Inn Maid Wide Egg Noodles}

How to make Instant Pot Chicken and Noodles

1. Turn your Instant Pot on to Saute and add a 1/2 cup (1 whole stick) of butter to the pot and allow it to melt.
2. Once the butter is melted, add 4 cups of chicken broth and the can of cream of chicken, whisk this together with the butter.
3. Place your boneless skinless chicken breasts in your Instant Pot, lock the lid in place, and make sure the pressure knob is in the sealing position. Set the pressure to high and the timer to 15 minutes for thawed chicken or 23 minutes for frozen chicken.
4. Once the timer goes off, allow the natural release to continue for 10 minutes, then do a quick release. Your Instant Pot is very full, so be careful that liquid doesn’t spit out of the valve during the quick release.
5. Once you’ve opened the Instant Pot you can shred the chicken.
6. Add the 8-ounce bag of noodles and stir.
7. Place the lid back on your pressure cooker, change the pressure to low, the pressure knob is set to sealing, and set the timer for 4 minutes.
8. Once the timer goes off allow to natural release for 5 minutes then carefully do a quick release.

Tips, Tricks, Comments, and Questions

• Thawed or Frozen Chicken: This recipe is written for either one; the cooking times increase for frozen. I’m not the best meal planner, so this recipe is a go-to for me because I can use chicken straight from the freezer.
• Instant Pot Vs. Ninja Foodi: I have/do own both. I got tired of so many small appliances, bought myself the Ninja Foodi, and never looked back. Having one appliance that can do multiple functions is a space saver in all kitchens.
• Dry Noodles Vs. Frozen Noodles: I chose dry noodles for this recipe for the time factor. I have chicken and noodle recipes for frozen noodles as well, I just felt like for this instant pot recipe dry performed better. Feel free to use frozen noodles but I do think the pressure cooking time will need to be increased, I have not tested this.
• Serving Suggestions: I almost always serve this with either homemade or instant mashed potatoes! I sometimes hit the mark with an easy vegetable side dish.

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Instant Pot Chicken and Noodles

A super simple comfort food meal ready in less than 30 minutes.

Servings 4

Calories 1749kcal

Author Jent

Equipment

• Instant Pot

Ingredients

• 4 boneless skinless chicken breasts (thawed or frozen-just check cooking times for whichever one you are using
• 4 cups chicken broth
• 1 cream of chicken
• 1 stick of butter
• 8 ounce bag of egg noodles dried {I use Inn Maid Wide Egg Noodles}

Instructions

• Add whole stick of butter
• Turn Instant Pot to Saute – this warms up the Instant Pot and melts the butter quicker.
• Once butter is melted, add cream of chicken and all the chicken broth – whisk together
• Place chicken breast in Instant pot
• Put lid on Instant Pot and set to Pressure Cook for 15 minutes for thawed chicken, 23 minutes for frozen chicken
• Once timer goes off allow to natural release for 10 minutes, then do a quick release and open pot carefully
• Shred chicken (I love using my Pampered Chef Salad Chopper – seriously shred quickly right in the pot
• Add noodles, stir well and put lid back on set to pressure cook and change from high pressure to low pressure and set timer for 4 minutes
• Once timer has gone off allow to natural release for 5 minutes – while you prepare instant mashed potatoes and a quick veggie steam pack in the microwave.
• Quick release carefully, stir and serve.

Nutrition

Calories: 1749kcal | Carbohydrates: 166g | Protein: 40g | Fat: 105g | Saturated Fat: 61g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 456mg | Sodium: 4274mg | Potassium: 765mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2998IU | Calcium: 145mg | Iron: 5mg

The post Instant Pot Chicken and Noodles appeared first on The Farmwife Feeds.

I have several chicken pot pie recipes. I have my Grandmas, in her handwriting, I might add, that literally starts out with “catching the chicken”! One of my favorite recipes makes a great freezer meal and you don’t have to catch your own chicken!

My traditional Chicken Pot Pie version is great for food prep people and also easy to pop in the oven if you have things to do while supper cooks. But if you are anything like me and suddenly get a craving for comfort food with no desire to be patient, well this my friends is for you!

There are so many versions of pressure cookers out there now but the  Instant Pot is the one I use. I have had it for several years and I still love it!

Also while you could totally use a biscuit cutter or glass for the pie crust, can I just say using a chicken cookie cutter just makes it fun!

Instant Pot Chicken Pot Pie

Classic down-home comfort food is less than half the time, with all the flavor and richness!

Tips:

• You can use homemade or boughten pie crust – use what makes you happy!
• Totally serve this with biscuits if your family prefers those instead of pie crust.
• I use white meat but you could use dark if you like. Just know that it might cook differently so you might need to adjust the Instant Pot times.
• I cut my pie crust with my vintage chicken cookie cutter because FUN! But I’ve made it plenty of times just using my biscuit cutter or a glass and did circles of crispy pie dough!

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Instant Pot Chicken Pot Pie

Classic down-home comfort food with all the flavor and richness in less than 30 minutes.

Ingredients

• 1 package boughten pie crusts
• 3 boneless chicken breasts cut into 1 inch pieces About 1½ pounds
• 3 stalks celery, cut into ½ inch pieces
• 2 cups carrots, cut into 1 inch pieces
• 2 medium potatoes, peeled and diced
• 1 onion, diced
• 1¼ cups chicken broth
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 2 Tablespoons butter, softened
• 3 Tablespoons flour
• 1 cup frozen peas
• ⅓ cup heavy cream
• ⅓ cup shredded parmesan cheese

Instructions

Chicken Pot Pie Filling

• Add the celery, carrots, potatoes, onions, chicken, chicken broth, salt and pepper to your Instant Pot - give a stir to mix up
• Secure the lid in sealed position and vent to seal, set the pressure cooker to manual for 5 minutes at high pressure

  When time ends use the quick release and carefully remove the lid when able
• Combine the flour and butter into a paste, carefully remove approximately 1 cup of liquid from the instant pot and slowly whisk into the butter and flour paste to make roux - once the roux is smooth and no lumps - CAREFULLY and slowly pour back into the instant pot - stir carefully as not to mash all the vegetables, also stir in the heavy cream and shredded parmesan
• Allow to cool and thicken before serving

Pie Crust

• Using your favorite homemade recipe or boughten - roll out dough and cut into circles or shapes
• Place on a cookie sheet and bake in a pre-heated 450° oven for 12-15 minutes until crispy and lightly browned

The post Instant Pot Chicken Pot Pie appeared first on The Farmwife Feeds.

Let’s count them down:

20. Easy Stovetop Beef and Noodles – not a surprise, this is a simple recipe using leftover beef roast or if you are a meal planner using my Instant Pot Freezer Meal Shredded Beef!

19. Thick Hearty Bar Chili  – We may not be able to go to bars as much but we sure can enjoy this amazing chili!

18. Blueberry Pretzel Salad– for those that love blueberries more than strawberries!

17. 2 Ingredient Beer Bread – You had my attention at 2 ingredients and one of those is beer!

16. White Chocolate Sauce – This is truly one of my favorite recipes, I love to keep this in the refrigerator during the winter for when I need a little sweet treat!

15. Million Dollar Pound Cake – this cake is a slice of heaven, you’ll have to make it and eat it to believe me!

14. Grandma’s Homemade Noodles – this recipe is a family favorite and on every holiday table.

13. One Skillet Chicken Ro-Tel and Rice – I found this recipe years ago and it’s been a go-to ever since, it is easy and everyone eats it.

12. Glazed Ham Loaf – This is the ham loaf recipe my Grandmother made for every Easter holiday when I was a kid and I’m so glad it made the countdown!

11. Homemade Sausage Gravy – One of the easiest recipes to make and definitely fills hungry bellies!

10. Apple Cider Cookies – These are always a hit!

9. Pineapple Upside Down Cake – Always a classic, don’t tell anyone but I could eat the whole cake!

8. Great Grandmother’s Lard Pie Crust – Homemade pie crust is so easy and is full of flakey flavor.

7. Gingerbread Baileys Holiday Cocktail – I love that one of my favorite holiday cocktails was a highlight of the year!

6. Beef Cubed Steak and Pan Gravy – A classic from my childhood, made just like my Mom makes.

5. Back Home Cornbread Salad – Layered salad full of flavor and color. This recipe is from the church cookbook so you know it’s good!

4. Easy Hamburger Stroganoff – This is a simple, delicious meal that can be on the table in less than 30 minutes.

3. Old Fashioned Mashed Potatoes – Classic, simple and hold their own with gravy!

2. Crock Pot Chicken and Noodles – This recipe is amazing – kind of surprised it wasn’t Number 1 but Number 2 is pretty close!

1. Instant Pot Chicken and Noodles – People love Chicken and Noodles – traditional, crockpot and Instant Pot!

Interested in my favorite kitchen stuff? Check out my Amazon shop!

The post Top 20 Recipes of 2020 appeared first on The Farmwife Feeds.

It’s super simple and great for busy nights. Super easy to keep these ingredients on hand as well.

My oldest came up with this recipe and I love it! She has a Ninja Foodie so after she pressure cooks, adds the sauce and cheese she sprinkles extra on top and used the bake feature to melt and brown the top!

This recipe doubles well also, it may take a little longer to come up to pressure so just be aware of that.

Instant Pot Beef Ziti

“This is obnoxiously cheesy and I love it”

Direct quote from my middle daughter! I will admit I might have gone a little overboard on mozzarella but then again is that really possible? Too much cheese really isn’t a thing in my book!

Tips:

• The recipe below calls for ground beef hamburger – you could totally use sausage, ground pork, ground turkey, or ground chicken
• I use penne pasta, but use your favorite tube or spiral pasta.
• I used parmesan and mozzarella, feel free to shake it up a bit and use different cheeses!
• If you have a Ninja Foodie you can use the bake feature to brown the top.

More Instant Pot Recipes:

• Pizza Sloppy Joes
• Instant Pot Chicken and Noodles
• Beef Stew

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Instant Pot Creamy Tomato Pasta

A one pot meal ready in less than 30 minutes start to on the table!

Ingredients

• 1 pound ground beef hamburger
• 3 cups chicken broth
• 2 cups heavy cream
• 1-2 teaspoon garlic powder
• 16 ounce box of penne pasta
• 1 24 ounce jar spaghetti sauce
• 1/2 cup parmasean cheese
• 1 cup shredded mozzerella more for sprinkling on top to serve
• salt and pepper to taste

Instructions

• Set your Instant Pot to Saute and brown the ground beef hamburger until cooked
• Once ground beef is cooked add the chicken broth and scrap bottom of Instant Pot to remove any bits that may have stuck while browning meat. This is important so that they don't burn and set the Instant Pot to trigger the dreaded "burn" mode.
• Now add the heavy cream, garlic powder and the pasta - make sure all the pasta is covered by the liquod.
• Place the lid on making sure the vent is set to seal and set pressure cook time set to 6 minutes.
• Once cooking time is done allow to natural release for another 6 minutes than manual release carefully.
• Carefully stir and add the spaghetti sauce, parm cheese and 1 cup shredded mozzarella - stir to combine completely and serve!

The post Instant Pot Beef Ziti appeared first on The Farmwife Feeds.

Raise your hand if the sticky rice you get from Chinese take-out is your jam! I’m over here raising both hands for this Instant Pot Sticky Rice you can make at home!

You guys I could eat sticky rice all day every day! Not minute rice, not regular rice but real sticky rice. The kind I could only get with Chinese take-out till I finally mastered this recipe!

Instant Pot Sticky Rice

I have only ever used Jasmine rice for this recipe so I can’t speak to how well other types of rice work. Jasmine has a sweeter taste and is a stickier grain.

A tad bit of trial and error led me to a few tips:

• Rinse Your Rice
• Start with a cold Instant Pot
• Don’t stir it before you cook it
• Always use LOW PRESSURE

The LOW PRESSURE is key, otherwise, you get the stupid BURN message. It took me a bit to figure that out to be honest, I almost threw my Instant Pot across the kitchen one time!

Seriously just typing this post out has me craving this! I don’t add any salt while it’s cooking because we usually serve it with soy sauce or add salt at the table.

I love to serve this with my County Fair Pork Kabobs, it’s perfect and makes for an easy meal!

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Instant Pot Sticky Rice

2 ingredients, 7 minutes to perfect sticky rice to go with any meal!

Equipment

• Instant Pot

Ingredients

• 2 cups Jasmine rice
• 2 cups water

Instructions

• Measure out your 2 cups of Jasmine rice and rinse it. Using a bowl or a strainer rinse the rice until the water runs clear.
• Making sure your Instant Pot is cold add the 2 cups of water, then add the 2 cups of rinsed rice - don't stir but make sure the rice is all under the water.
• Put on the Instant Pot lid and move the knob to seal. Switch from HIGH pressure to LOW pressure and set the timer for 7 minutes.
• Once your 7 minutes is up allow to natural release for 10 minutes, then turn the knob to unseal and release the remaining pressure - carefully remove the lid and fluff rice with a fork to serve.

Notes

I have only ever used Jasmine rice for this recipe so I can't speak to how well other types of rice work.

Jasmine is a sweeter taste and is a stickier grain.

The post Instant Pot Sticky Rice appeared first on The Farmwife Feeds.

I love Chicken and Rice Casserole and I love peas. So I knew I needed to be able to make an Instant Pot version for the ease and quickness of a getting a good meal on the table fast!

This recipe couldn’t be easier or more delicious. There is something so comforting to me about chicken and rice casserole. And peas, well I just love peas. Frozen peas are such a great vegetable to have on hand and always tastes and looks super fresh.

I am learning to love my Instant Pot and make it earn its keep. My kitchen only has so much room for multiple counter top appliances. I have the 6 quart and it works great for families, but my college daughter is wanting one and I’m excited they make a 3 quart size!

Instant Pot Chicken, Rice and Peas

I love that this I made with regular long cooking rice and not instant minute rice. While the convenience of minute rice is a must in our house the price of long cooking rice is the winner.

More Instant Pot Recipes:

• Instant Pot Pizza Sloppy Joes
• Instant Pot Chicken and Noodles
• Instant Pot Beef Vegetable Soup

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Instant Pot Chicken, Rice and Peas

An Instant Pot version of the classic chicken and rice casserole.

Ingredients

• 1 small onion, diced
• 1½ cups rice regular rice not minute rice
• 4 cups chicken stock
• 5-6 chicken tenderloins or 3 chicken breasts, cut in half length wise
• 1 can cream of chicken
• 1 cup shredded parmesan cheese
• 2 cups frozen peas

Instructions

• Add chicken stock, diced onion, rice and cream of chicken to Instant Pot-give a quick stir
• Place chicken pieces in liquid
• Place lid on Instant Pot, making sure valve is turned to close

  Turn on to Pressure Cook and set timer for 12 minutes
• Once cooking time is up allow to natural release for 8 minutes then carefully release the pressure with the valve
• Once safe take the lid off and "fluff" the rice with a fork and shred the chicken to your liking
• Add the parmasean cheese and peas, stir to combine
• Place lid back on for 5 more minutes for the peas to warm and cheese to melt then serve with additional shredded parmasean if desired

The post Instant Pot Chicken, Rice and Peas appeared first on The Farmwife Feeds.

Ever have those nights where you just stand and stare into the fridge willing supper to present itself to you? I mean it’s not like there isn’t food there you just are clueless about what to do with all those ingredients to make a meal everyone will eat! This is literally the story of my life!

Instant Pot Pizza Sloppy Joes

I attempt to meal plan, I’ve tried 2 different ways. But when it comes right down to it a lot of days never go as planned. That’s where a pound of hamburger and a pound of sausage can save the day! Everyone pretty much loves pizza, basically in any form!

In all honesty, this recipe works just as great on the stovetop or in the crock pot, not just the Instant Pot! So if you don’t own one don’t fret, the instructions for other options are further down in this post!

Gather Your Ingredients

• 1 pound ground beef
• 1 pound sausage
• 1/2 cup diced onions
• 1/2 cup diced bell pepper
• 2 Tablespoons Italian seasonings
• 1 Tablespoon chopped pickled banana peppers (optional)
• 1 Tablespoon chopped pickled jalapeños (optional)
• 14 ounces of pizza sauce
• mozzarella cheese – slices or shredded

Scroll down to the printable recipe card at the bottom of this post.

How To Make Instant Pot Pizza Sloppy Joes

1. Turn Instant Pot to Saute – brown the ground beef and sausage with the onions and bell peppers until meat is fully cooked – drain excess grease
2. Add remaining ingredients to the Instant Pot with the browned meat mixture – stir to combine, put the lid on and set Instant Pot for 7 minutes
3. Once done you can manually release pressure or allow to natural release
4. Serve on a bun with cheese on top!

Tips, Tricks, Questions, and Comments

What if I don’t have an Instant Pot?

No worries, while I love my Instant Pot I realize that owning a lot of miscellaneous appliances isn’t always necessary. This recipe works just as well in a crock pot or on the stovetop. I love doing this in the Instant Pot because it gives me a few minutes unattended to pull together the rest of the meal. Or fix myself a cocktail, depending on the kind of day I’ve had!

Crock Pot Directions:

Brown the ground beef, sausage, bell pepper, and onion, then drain the excess grease. Add all ingredients to the crock pot and can allow it to warm through on low for 1-2 hours or high for less than an hour. Keep in mind how your crock pot works, the food is fully cooked you are simply warming through and allowing flavors to mingle.

Stove Top:

Brown the ground beef, sausage, bell pepper, and onion – drain excess grease. Add all ingredients to the pan and allow to warm through on medium heat, stirring often.

Mix It Up

This is pizza after all, so for this recipe as long as you have the meat and the sauce you are off to a great start! Don’t like bell peppers? Leave them out! Want mushrooms? Add them in!

Remember a lot of recipes like this are a jumping-off point! Don’t throw out the whole recipe just because there is an added ingredient that you aren’t particularly fond of. Make it your own and one that your family will eat!

You can also use 2 pounds of hamburger or 2 pounds of sausage. I like the combination but if I don’t have both I just make due. If I use just hamburger I like to add some Italian seasoning to the ground beef as it is browning for a little extra flavor that might be lacking from not using sausage.

This is such an easy meal. I serve it with a salad and a cold glass of milk, easy peasy, and everyone walks away from the table with a balanced meal and a full belly!

Shake up pizza night with these other pizza-inspired recipes:

• Pepperoni Pizza Grilled Cheese
• Hawaiian Pizza Sliders

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Instant Pot Pizza Sloppy Joes

A quick easy supper when your staring down that pound of ground beef willing it to make supper creative!

Calories 2711kcal

Ingredients

• 1 pound ground beef
• 1 pound sausage
• 1/2 cup diced onions
• 1/2 cup diced bell pepper
• 2 Tablespoons Italian seasonings
• 1 Tablespoon chopped pickled banana peppers optional
• 1 Tablespoon chopped pickled jalapeños optional
• 14 ounces pizza sauce
• mozzerella cheese – slices or shredded

Instructions

• Turn Instant Pot to Saute – brown the ground beef and sausage with the onions and bell peppers until meat is fully cooked – drain excess grease
• Add remaining ingredients to the Instant Pot with the browned meat mixture – stir to combine, put lid on set Instant Pot for 7 minutes
• Once done you can manually release pressure or allow to natural release
• Serve on a bun with cheese on top!

Notes

In the original posts are directions for crock pot and stove top as well!

Nutrition

Calories: 2711kcal | Carbohydrates: 41g | Protein: 154g | Fat: 213g | Saturated Fat: 75g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 94g | Trans Fat: 7g | Cholesterol: 649mg | Sodium: 5248mg | Potassium: 3986mg | Fiber: 14g | Sugar: 22g | Vitamin A: 4783IU | Vitamin C: 146mg | Calcium: 366mg | Iron: 22mg

The post Instant Pot Pizza Sloppy Joes appeared first on The Farmwife Feeds.

I have had my Instant Pot for over a year now! I’m not gonna lie it was a purchase I was very unsure of. How many appliances can one kitchen actually hold but if this is the only recipe I ever do again in it it was worth it!

We love hard boiled eggs around here, even my kids! Eggs are a great source of protein and when hard boiled easy to eat and a quick snack to grab.

LOOK AT THAT

That egg literally peeled itself! I dumped the water out of the Instant Pot and as the eggs shuffled around the shell cracked itself and just fell off!

Instant Pot Easy Peel hard Boiled Eggs

The great thing about hard boiling your eggs in the Instant Pot is that you can even do fresh eggs. Don’t ask me to explain it but fresh eggs are harder to peel when cooked – it’s science I think. It’s definitely above my pay grade. But for some reason this method makes even fresh eggs are easy to peel!

Some great egg recipes to use after you hard boil all the eggs you can get your hands on:

• Deviled Eggs With A Kick
• Dill Egg Salad
• Dill Potato Salad
• Classic Spinach Salad with Bacon, Eggs and Homemade Dressing
• Old Fashioned Pea Salad

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Instant Pot Easy Peel Hard Boiled Eggs

Have Instant Pot will hard boil eggs for fun with this recipe - that simple!

Equipment

• Instant Pot

Ingredients

• 12 eggs
• 1 cup water

Instructions

• Add the 1 cup of water to the Instant Pot.
• Place the steaming rack inside the Instant Pot and place eggs on steamer rack.
• Place lid on, set to high pressure for 5-7 minutes - depending on how hard you like the yolk on your hard boiled eggs. The pictured eggs were cooked for 7 minutes.
• Once pressure time is done, do a quick release. Carefully remove inner pot or remove eggs and quickly give eggs a cold water rinse and soak to cool.
• I run cold cold water into my inner Instant Pot, once cool drain water, give the eggs in the metal inner pot a good shake to break shells and peel!

The post Instant Pot Easy Peel Hard Boiled Eggs appeared first on The Farmwife Feeds.

I love meatloaf, I really do! My Mom’s Meatloaf is my ultimate comfort food but we are not a one meatloaf town. This one has sausage and ground beef in it, that makes it a close second to my favorite!

Start by putting the potatoes in the Instant Pot and a cup of water or chicken broth-your choice!

Place your rack of top of the potatoes!

Then I made a “bowl” out of a couple of pieces of foil to hold my meat loaves. This keeps the juices with my meatloaf and keeps my potatoes away from the grease. This is the after picture of the cooked meatloaf, because I forgot to take a before!

Once the timer goes off I remove the meatloaf, place on a dish or cookie sheet that is oven safe, brush with the topping and broil for a few minutes.

While the meatloaf is under the broiler I smash the potatoes right in the Instant Pot!

Instant Pot Meatloaf and Loaded Smashed Potatoes

This recipe intrigues me for a couple of reasons. It is a very dense meatloaf and makes excellent meatloaf sandwiches with the leftovers! We always cook the whole recipe but you could easily cook one and freeze the other one for another meal.

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Instant Pot Meatloaf and Loaded Smashed Potatoes

Author Jent

Ingredients

Meatloaf

• 1 pound of ground beef
• 1 pound of sausage
• 1 cup bread crumbs
• 1/2 cup milk
• 1 Tablespoon onion salt
• 1 cup ketchup
• 1/2 cup brown sugar

Loaded Smashed Potatoes

• 1 pound of baby red potatoes
• 1 cup water
• 1/2 cup sour cream
• 4 Tablespoons butter
• 1/4 cup bacon bits
• 1/2 cup shredded cheddar cheese

Instructions

• Combine ground beef, sausage, milk, onion salt and breadcrumbs in a bowl until mixed throughly -divide in half and shape into 2 loaves
• Layer potatoes on the bottom of the Instant Pot and pour water or chicken broth over
• Put Instant Pot rack on top of potatoes
• Make foil bowl for the meat loaves and place on the rack in the Instant Pot, place both loaves in your foil bowl
• Secure lid on pressure cooker, making sure vent valve is on seal
• Set timer to cook for 30 minutes
• Once timer goes off you can slow release or quick release
• Remove meatloaf and place on an oven safe dish, combine ketchup and brown sugar and brush on both loaves, place under broiler for 3-5 minutes
• Remove rack from Instant Pot, add remaining potato ingredients and mash with handheld mixer, potato masher or a fork until combined

The post Instant Pot Meatloaf and Loaded Smashed Potatoes appeared first on The Farmwife Feeds.