Feast for a Fraction

instant pot

Instant Pot Rosemary Garlic Mashed Potatoes (no draining required!)

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Whip up a batch of creamy mashed potatoes packed with rosemary garlic flavor in your Instant Pot. The best part is there is no draining required and they’re ready in under 30 minutes.

side view of purple bowl of instant pot mashed potatoes with butter and rosemary sprig with title text "Instant Pot Rosemary Garlic Mashed Potatoes"

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I’m going to go out on a limb and say that mashed potatoes are the best side dish! I rarely make them, though, because peeling and boiling and mashing is such a hassle.

Enter the Instant Pot. Cooking the potatoes in the Instant Pot is essentially steaming the potatoes so we can get away with using A LOT less liquid. Just enough to not get a “burn” warning, really. The potatoes steam and then the extra liquid evaporates when we mash the potatoes.

overhead instant pot mashed potatoes on grey plate with brown gravy
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Easy Instant Pot Chicken Recipes

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collage of instant pot chicken dishes with title text "Easy Instant Pot Chicken Recipes"

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Instant Pots, or electric pressure cookers, are the greatest kitchen appliance since the stand mixer. Yes, people have been pressure cooking for years, but the ease of use and safety features of an electric pressure cooker make it SO much easier to use and less scary than the traditional pressure cooker.

A dish that would have taken an hour in the oven to bake can now be cooked in 15 minutes in the Instant Pot. These Easy Instant Pot Chicken recipes will make it so easy for you to get dinner on the table quickly so that you don’t have to spend all night in the kitchen.

Tips for Cooking Chicken in Instant Pot

  • Make sure to ALWAYS have the equivalent of at least one cup of liquid. This will keep you from getting the dreaded “Burn” screen.
  • Don’t overfill your Instant Pot. Things like rice or beans will absorb all of the liquid and expand. Pay close attention to the “Max Fill” line on the inside of your Instant Pot insert.
  • Make sure to “Natural” pressure release for at least 5-10 minutes on all meat recipes. Releasing the pressure quickly will make the meat tougher. Giving the pot a chance to release the pressure naturally and slowly will allow the meat to remain tender.
  • Use the “Saute” button to reduce your cooking liquid for a delicious sauce. After you’ve cooked your meal and removed the meat and/or vegetables, press the “saute” button and bring the liquid to a boil. Make a corn starch slurry by mixing a tablespoon of cornstarch with a tablespoon of water and pour it into your liquid. Stir it and let the sauce boil for at least a minute for the cornstarch to thicken. You’ll have a delicious sauce to go with your meal.

For more tips, check out this article.

Tips for Freezer Meal Prep

  • These Freezer Containers are my absolute favorite for Instant Pot freezer meal prep. They are the perfect size to fit right in the 6 qt pot insert, so you don’t even have to thaw the freezer meal before cooking!
  • Help make your freezer meal prep go even faster by cutting up all of each item at one time. If you need diced chicken in multiple recipes, go ahead and dice up all the chicken you will need. This is the same for any vegetables, beans or grain needed, too.
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Slow Cooker Irish Chili

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white bowl containing irish chili on a white plate with crackers

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When we’re in the thick of winter, there is nothing more satisfying and soul-warming than a big bowl of chili! Give me the option to cook it in the slow cooker and you’re got a dish after my own heart. This Irish Chili combines the smoky flavor of traditional chili with dark Irish beer to give it a heft that deepens the flavor. You’ll definitely want to add this recipe for Slow Cooker Irish Chili to your monthly meal plan.

chopped peppers, black beans, ground beef, crushed tomatoes, and chopped celery in slow cooker

Start by browning the ground beef in a skillet. Then, transfer the meat, any pan dripping and ALL other ingredients to your slow cooker. Set it on Low and slow cook for 6-8 hours. That’s it!

overhead of irish chili in white bowl with bottle of Guinness beer

The Irish beer add a richness and bitter notes that are mellowed during the cooking process. You won’t taste beer when it’s done. You’ll taste a rich chili packed with smoky flavor.

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Reader Appreciation Instant Pot Giveaway

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instant pot sitting on gray counter with bowl of soup, spoon and whole carrots

Who’s ready for an Instant Pot Giveaway?!? You? Let’s do it! Y’all should know by now that I love my Instant Pot. So much so that I want to give an Instant Pot away to one lucky reader.

This giveaway is not sponsored. I just want to give back to all of you who have read, liked and commented on my posts over the last year. (Yes, it has been almost a year since I finally committed to this idea I had been mulling over for years.)

With that, I’d really love to hear what you have liked and haven’t liked about the posts you’ve seen. Would you like to see more recipes? Easy dinners or freezer meals? More money-saving and DIY tips? Drop me a comment with your opinion or suggestions.

Instant Pot Recipes

I’ve published a few Instant Pot recipes and will be adding to the collection quite a bit in the coming months. In case you missed them, check out these posts for tried and true Instant Pot recipes

Perfect Instant Pot Brown Rice

Instant Pot Apple Butter

Turkey and Sweet Potato Chili

If you already own an Instant Pot, you might find these accessories helpful:

Instant Pot Giveaway

See the entry form below for all the different ways to earn entries. The first entry, subscribing to Feast for a Fraction, is mandatory and must be completed by each entrant. Once you have completed the mandatory entry, you will be offered additional entry options to earn additional entries into the drawing.

Please note all entries are verified. If your name is drawn and it is discovered that you did not complete the entry or unfollowed the account before the drawing period has closed, your entry will be voided and a new winner will be drawn.

a Rafflecopter giveaway

Instant Pot Apple Butter (with free printable canning label!)

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cutting board with burlap napkin with jar of apple butter and spoon

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When I think of fall flavors, I immediately think of the rich apple and cinnamon flavor of apple butter! Oddly enough, apple butter does not contain any actual butter. It is really just spiced applesauce that is cooked down to the point that all of flavors basically caramelize into a sweet, apple-y, cinnamon-y love in a jar.

The process to make apple butter is usually pretty time consuming if you make it on the stove or in the slow cooker. I’ve cut it down to a total time of 45 minutes by using the Instant Pot!

How to Make Apple Butter

By cooking in the Instant Pot, we cut down the time it takes to cook down the apples. To start, all you have to do is core and slice your apples. There is no need to peel them if you don’t want. I really like leaving on the peels because it is added nutrition and it helps deepen the color of the apple butter.

You can also use whatever apple variety you prefer or have on hand. I tend to go for the crunchy and super juicy varieties like Gala and Fuji. Go with apples that you enjoy to eat raw and you can’t go wrong.

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Savory Pumpkin Recipes You’ll Love this Fall

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photo collage of savory pumpkin dishes with title text

Fall is right around the corner, and I couldn’t be more excited. Sweater weather, boots, and fall flavors… What’s not to love?!? I know you’re all thinking I’m talking about Pumpkin Spice anyway, but I’m actually excited to use pumpkin in savory recipes, too. Add a cup on apple cider and I’m all set!

From Instant Pot pasta recipes to soups and chili, you can use cubed pumpkin or pumpkin puree in a variety of ways. When it’s all done, roast up the pumpkin seeds, too.

To make your own pumpkin puree, cut your pumpkin (pie pumpkin is best for eating) in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast in a 400 degree oven for 35-40 minutes or until you can insert a knife easily through the skin and meat. Allow the pumpkins to cool, then scoop out the meat and blend in a food processor adding a little water or vegetable stock as needed for the consistency you want. This puree can be used as the base for both sweet and savory recipes.

Let me know in the comments which one of these dishes you are most excited to try. I wouldn’t leave you hanging without at least one dessert recipe, too. Check out this one over at my friend June’s blog, Practically Homemade.

Savory Pumpkin Recipes You'll Love this Fall

Fall is my favorite season. Not just because of the weather and leaves changing to gorgeous colors. I LOVE the flavor of fall! I've compiled 15 savory pumpkin recipes for you to try this fall. Let me know what you think!

Chipotle Pumpkin Veggie Burgers

Photo Credit: theforkedspoon.com

Instant Pot Pumpkin Black Bean Chili Mac {GF, DF, V}

Photo Credit: flavorthemoments.com

Pumpkin Curry With Coconut Rice

Photo Credit: www.oursmallhours.com

Moroccan Spiced Roasted Pumpkin Quinoa Salad

Photo Credit: www.abakingjourney.com

Instant Pot Pumpkin Hummus

Photo Credit: recipesfromapantry.com

How to Make Perfect Pumpkin Seeds

Photo Credit: homecookingmemories.com

Creamy Pumpkin Soup Recipe for an Easy (and Fast!) Meal

Photo Credit: www.attainable-sustainable.net

Pumpkin mushroom bowls + brown rice

Photo Credit: ahedgehoginthekitchen.com

Southwest Roasted Pumpkin Soup | Blender Babes

Photo Credit: www.blenderbabes.com

Pumpkin Penne Pasta with Sausage, Greek Yogurt, and Thyme - The Artisan Life

Photo Credit: natashalh.com

Pumpkin Macaroni & Cheese Recipe

Photo Credit: www.housewivesoffrederickcounty.com

Hearty Pumpkin Chili Recipe

Photo Credit: www.theflyingcouponer.com

Instant Pot Pumpkin Fettuccine Alfredo (vegetarian) - Imagelicious.com

Photo Credit: www.imagelicious.com

Beef, Beer and Pumpkin Stew

Photo Credit: daisiesandpie.co.uk

Pumpkin and Shrimp Soup Recipe (Camorão na Moranga)

Photo Credit: www.splendry.com

For even more flavors of fall, try my Apple Blondies!

Mississippi Roast (without added butter!)

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pot roast with pepperoncini peppers on white plate with title graphic

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Who doesn’t love a good pot roast? I love that you can throw it in the slow cooker or Instant Pot and forget about it. I was first introduced to Mississippi Roast, pot roast with butter, pepperoncini peppers, ranch seasoning and au jus seasoning, by a coworker. Don’t get it wrong, it tasted amazing! I wasn’t be biggest fan, though, that it called for a whole stick of butter!

In an effort to lighten up this dish, I tried making it without any butter and didn’t miss it at all. Rather than use powdered au jus seasoning, I used what I had on hand: a packet of onion soup mix. Guess what? It tasted amazing. You still get an amazingly flavorful “gravy” to spoon over melt-in-your-mouth pot roast.

Why Chuck Roast?

Chuck roast is the perfect cut for slow cooking because it falls apart and turns to butter. It also happens to be one of the more affordable cuts of beef roast. You can also use pork butt for this recipe as an even more budget-friendly option.

Freezer Meal Option

This recipe is perfect for freezer meal prep. Combine all of the ingredients in one of these 64 oz freezer containers and freezer. When ready to cook, thaw in your fridge overnight. (It’s ok if it is still frozen when added to your slow cooker or Instant Pot.) Cook as directed.

How to Serve It

I usually serve this with mashed potatoes and roasted carrots. It would also make perfect beef sandwiches. Pile it up on a hoagie roll and top with provolone cheese. Yum!

Yield: 6 servings

Mississippi Roast (without added butter)

missippi roast with pepperoncini peppers on white plate

Pepperoncini peppers, ranch seasoning and onion soup mix make the perfect sauce for this tender pot roast. Serve with mashed potatoes or on hoagie rolls with provolone cheese.

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 3-4 lb Chuck Roast, excess fat trimmed
  • 10 Pepperoncini peppers
  • 1/2 cup juice from pepperoncini peppers
  • 1 (1 ounce) packet Ranch seasoning
  • 1 (1 ounce) packet Onion soup mix
  • 1/2 cup Beef stock (or water)

Instructions

  1. Place Chuck Roast in your slow cooker.
  2. Add Peppers, Juice, Ranch seasoning, Onion soup mix and Beef stock or water.
  3. Cover with lid and cook on Low for 8 hours.
  4. Remove meat to a platter and shred with two forks. Return to slow cooker.

Notes

To cook in Instant Pot: Add all ingredients to Instant Pot. Seal and cook on High Pressure for 65 minutes. Allow pressure to release naturally for at least 10 minutes, the release pressure. Shred meat and return to sauce.

Freezer Meal: For Freezer Meal prep, label a gallon-size freezer bag with slow cooker or Instant Pot cooking instructions. Place all ingredients in freezer bag. Seal, pressing to remove excess air from bag. Store in freezer up to three months. Thaw in fridge overnight when ready to cook.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

4 ounces
Amount Per Serving: Calories: 334Total Fat: 12.7gCholesterol: 134.7mgSodium: 771.8mgCarbohydrates: 6gSugar: 1gProtein: 35g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and make sure to tag me @feastforafraction.

© Feast for a Fraction
Cuisine: American / Category: Slow Cooker

Make sure to tag me @feastforafraction on Instagram if you try this Mississippi Roast recipe. For more slow cooker recipes, check out my Recipes page.

Turkey and Sweet Potato Chili

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Turkey and Sweet Potato Chili blog graphic

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We may have finally turned the corner on all of this winter weather, but I still make chili on the weekly. It really is the easiest dish and it tastes even better as leftovers! I decided to gussy up my usual chili recipe by adding diced sweet potatoes. They add a really interesting sweetness that balances the smokiness of chili. And we can’t ignore that it is a great way to bulk up the recipe and stretch your food budget. Feel free to cut down on the ground turkey and add even more sweet potatoes and/or black beans if you like.

Freezer Meal Option

This dish also freezes beautifully. Just cool completely before transferring to freezer containers. I always make a double batch of this so that we can eat leftovers for a couple of days and throw a batch in the freezer for a quick dinner. This will be INSANELY helpful now that we’re officially in softball season.

Yield: 8 servings

Turkey and Sweet Potato Chili

bowl of turkey and sweet potato chili with chips

Sweet potatoes add an interesting twist to this easy, smoky chili.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 Tbsp. Oil
  • 16 oz package Ground Turkey (can use up to 20 oz)
  • 3 Tbsp. Chili Powder
  • 2 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 Tbsp. Onion Powder
  • 2 tsp. Garlic Powder
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • 3 (15 oz) cans Fire-Roasted Diced Tomatoes (regular Diced can be used)
  • 1 (28 oz) can Crushed Tomatoes (or Tomato Sauce)
  • 4 cups Peeled, Diced Sweet Potato (approximately 2 lbs.)
  • 1 (15 oz) can Black Beans, drained and rinsed (optional)

Instructions

  1. Heat oil over medium high heat in a large pot.
  2. Brown the Ground Turkey, breaking up pieces.
  3. Add all Spices, Salt and Pepper.  Saute for 1 minute.
  4. Add Fire-Roasted Diced Tomatoes, Crushed Tomatoes, Sweet Potatoes and Black Beans (optional).
  5. Stir to combine and cover.  Reduce heat to Low and simmer for 30 minutes, or until the sweet potatoes are tender.
  6. Serve or allow to cool completely and package in freezer-safe container for storage in freezer for up to 3-6 months.  To reheat: Thaw in fridge overnight and heat in microwave or on stove until heated through.

Notes

Garnish with Avocado, Sour Cream or Shredded Cheese if desired.

To cook in Instant Pot: Brown the turkey using "Saute" setting.  Add all remaining ingredients and cook on High Pressure for 3 minutes.  Allow pressure to release naturally for 10 minutes, then release remaining pressure.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 60mgSodium: 809mgCarbohydrates: 31gFiber: 7gSugar: 8gProtein: 19g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and make sure to tag me @feastforafraction.

© Sarah
Cuisine: American / Category: Dinner

For another freezer friendly dinner recipe, check out my Mississippi Roast (without added butter!).

Perfect Instant Pot Brown Rice

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Instant Pot Brown Rice is one of the easiest beginner Instant Pot recipes because it is 2 ingredients and 15 minutes. Simply set and go!

brown rice in bowl with utensils

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Cooking brown rice doesn’t have to be a daunting, time-consuming task.  Instant Pot Brown Rice takes one-third of the time compared to cooking on the stove, and it is completely hands off.  You simply add the ingredients and let the pressure cooker do the work.

Instant Pot pressure cooker with glass measuring cup filled with brown rice sitting on wood cutting board

Brown Rice Meal Prep

I like to cook a large batch of brown rice at a time.  Each batch gets split up for several meals and can be stored in the fridge for up to a week and in the freezer for up to three months.  To freeze rice, let it cool completely after cooking. 

Then, spread it in a thin layer on a cookie sheet lined with parchment or a baking liner and freeze.  Once frozen, you can transfer the rice to a freezer bag.  Freezing in a thin layer prevents it from freezing in a solid block.

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