 Today I'm sharing with you my top 10 fall instant pot recipes that you need to make. Now if you cook with your instant pot all the time, I am so proud of you. If you are instant pot, it's still sitting on the counter or in your pantry. You guys, it's time to take it out because these fall instant pot recipes are so easy, so simple. Trust me, you're going to want to try them. All right guys, let's just jump into the recipes. So this one I'm going to cook in an instant pot, but you can do it in a stock pot too. So first we're going to just push the saute button and we're going to let it heat up. Then this recipe we're going to use ground turkey. You can use beef too if you want to, but I like turkey. Then we're just going to chop up the turkey with our lovely chopped stir. If you don't have one of those, I highly suggest it. We're just going to cook this until it's all the way browned. After about a minute or two, I'm going to go ahead and add half onion to a whole onion. I'm adding a whole one because I actually really love onions. And then you're just going to add everything else. So we're going to add two cans of stewed tomatoes. Then we have two cans of beans. So we have kidney beans. Now these are rinsed and drained. And then we have pinto beans. These are also rinsed and drained. Then we have half a cup of salsa. I like using her as salsa. That's my favorite. And then for the seasonings, we just have one tablespoon, oh boy, one tablespoon of chili powder and then another tablespoon of cumin. Then you're just going to mix everything together until it's heated through. I love making chili. I just think it has the perfect consistency. All right, my favorite thing to serve with chili is I love fritos on my chili. Then I like to add a little bit of sour cream. I'll mix that all in. And then usually after everything's mixed, I will add cheese on top. All right, mine's a little different because we're going to do baby back ribs. I actually like those a little bit better. So we're going to cut into this. Now there is a little bit of fat here. I don't love the fat on my ribs. So I'm just going to cut out a little bit of the fat. Okay, then you want to make sure that you flip. Now she did it right. You want to get rid of these membranes. I just kind of stuck my thumb under. Sometimes you can just pull it right off. Others, you have to really work at it, but just to get that extra layer, it will make it a lot easier to eat and to cut when it's done cooking. Now this part was interesting that she did mustard because I usually only do mustard when I smoke meat. So we're going to give it a try. I've never done the mustard in the instant pot. So we'll see how it goes. All right, now it looks like she just didn't really measure just a lot of salt and pepper, which I'm a fan. Then she had some paprika. We're going to use smoked paprika because I like that better. All right, then we're going to flip it. Do the same. Salt and your pepper can't go wrong with the paprika. All right, so we have about three fourths cup of water. We're going to add about another fourth cup of apple cider vinegar. She didn't really measure, which is just fine when you're getting wicked for an instant pot. You're totally fine doing that. The thing that I'm going to do different, I'm going to add a trivet to the bottom of the instant pot. Then we'll just add the liquid to the bottom of the pot. Now you have two options. You can curl them or you can lay them flat, but I like what she did. I've curled most of my ribs when I cook them and I like that a little bit better. When you use the trivet, you can lift your ribs up so they're not soaking in the water and I just like it better that way. So put your lid on. Now this is my newer instant pot. So we're going to go to pressure cook and then we're going to cook this for 25 minutes and we're going to push start on this one. Now lots of them you don't have to push start. You can just set the timer and it will automatically go. All right, after about 15 minutes, you're going to make sure all the pressure is out so you can open up the lid. We're going to put this on a cookie sheet because we are going to broil it. Sorry if you hear Harper in the background. She's a little sad right now. It is falling apart, literally falling apart. We're just going to put this because I want to put some barbecue sauce on this side. All right, now you're just going to take your favorite barbecue sauce. I have sweet baby rays here, which I love, but there is also sugar-free barbecue sauce that you can use too. And then I'm just going to take a brush and we're just going to spread the barbecue sauce all over. Now we're going to broil this baby. I'm just going to do a high broil for a few minutes or until my barbecue sauce starts to bubble a little bit so you want to make sure you keep an eye on it. You don't want it to burn. Special helper today. All right, let's cut into this. Oh, it's just, you don't really need to cut. It really just falls apart. Okay, so for this recipe, obviously you need a roast, but then you need some beef broth, some Worcestershire sauce, some seasoning. So we have garlic powder, onion powder, and then some salt and pepper. Two packets of brown gravy. And then I like to use sourdough for my base. So you just want a big slice of bread for the bottom. All right, so my roast is kind of huge. So I actually just put it in here without showing you. It's totally frozen. So you're supposed to season your roast. If it's frozen, it doesn't season very well. So I'm just going to add the seasoning into the bottom of the pot. So we're just going to, it's kind of these seasonings are to taste. I'll do about a teaspoon of each one. So we about a teaspoon of salt, about a teaspoon or so of pepper. And I'm trying to get it on the roast. We'll see how this goes. About a teaspoon of some garlic powder, about a teaspoon of onion powder. Okay, so the first thing we're going to do is just add about a cup and a half of beef broth into a little extra bowl or something because we want to mix these all together before we put in the roast. So then we're going to add both packets of our brown gravy and then one tablespoon of Worcestershire sauce, whatever you call it. That's what it is. One tablespoon of that. And we're going to mix this all together. Now, if you seasoned your roast, which I'm kind of seasoned, you want to put your gravy on the side. You don't want to cover it, cover up your roast because we want to leave those seasonings or as much as we can on the roast. Now I forgot to mention this is a rump roast with a bone in, but really any type of beef roast will work for cooking it low and slow. I'm going to go ahead and put the lid on. Now if you have a little knob that goes from ceiling to venting, make sure it's on ceiling. Now this Instant Pot's a little bit different. My pressure cooks over here. And so we're actually going to go for about an hour and 30 minutes. You know, I can even go higher if I wanted to just because we want it to just sit in here for as long as we can. Now with this one, I actually have to push start and we're good to go. All right. Many hours later, I actually let it sit in here for about five more hours once the timer went off. And then I actually already opened it up and shredded all the beef. So we are ready to go. Okay. So I have our sourdough ready to go. I like to have a little bit of vegetables and I wanted some mashed potatoes with it. So we're just going to go ahead take out the meat and just put it right onto the sourdough. Now you can easily make some beef gravy out of this. Just add a little bit of corn starch and water, but I am out of time. So I'm actually just going to take this and just put it right onto my bread. The bread might be a little bit soggy, but that's okay. And then I'm also going to add some of this broth onto my potatoes. Okay. So first we're going to start with a pound and a half to two pounds of ground beef. We want an onion. We have some pepper. We have some season salt. And then we have some good old W sauce. So this is what we're going to use for the beef. We're also going to make the special Big Mac sauce. So you have some French dressing, relish, mayo, vinegar, some ketchup, a little bit of sugar, and some salt. Now we're going to make this in our instant pot. You can easily do it on the stove top too, but we're going to push the saute button and wait until this gets hot and then we'll start throwing things in. All right. We are ready for our beef. We're just going to throw it in and then throw in a half an onion too. We're going to cook this all up. All right. For the sauce, we're going to add three-fourths cup of mayonnaise. And with this recipe, I mean, we're going to kind of just guess on three-fourths cup. It doesn't have to be exact. And we're going to have three tablespoons of our Catalina dressing, two tablespoons of ketchup. We can go a little, I like ketchup, two tablespoons of relish. Now one tablespoon or so of onion, diced onion, and then about one and a half teaspoon of white vinegar, one teaspoon of sugar, a pinch of salt, or about an eighth of a teaspoon. We're just going to eyeball. Then we're going to mix this all together. This is the special sauce. We had to turn the lights on because the storm is rolling through, but if you can see the grease is puddling up. And so I'm going to drain the grease here. I'll be right back. All right. So we're going to add one teaspoon of season salt, a fourth teaspoon of pepper, and then a half tablespoon of the W sauce. We're just going to mix in the seasoning. All right. So we're going to save about half a cup of the special sauce. You can always make more if you need more. That's a little more, but that's okay. And then we're going to dump the rest into the beef. All right. So now it's time to put everything together. So we're going to add our yummy beef onto the bun. We want to make it a Big Mac. So we got to think of, okay, everything that's on a Big Mac, right? Then you have your American cheese. Then we need our shredded lettuce and our pickles. And then you need a little bit more of your special sauce, right? That's what makes the Big Mac. Now my noodle of choice today is small shell noodles. So you just need one pound of noodles. Then you're going to put them in the bottom of your instant pot. You're going to take your pot and fill it just until the noodles are covered with water. Next, go ahead and put your lid on. Make sure it's sealed correctly. Now, if you have a knob, you want to turn it to ceiling, not venting. Next, you'll push manual or pressure cook button and go to four minutes. Now, after a few seconds, it will say on. That means you're good. You can walk away. Now, after the four minutes, you can turn the knob to release it, but just beware with pasta. Sometimes it makes a giant mess. So you can turn it back and forth, releasing the pressure slowly. Once all the pressures out, go ahead and lift the lid up and your pasta should be done. Now, I didn't need to drain any water because there was no water left to drain. So go ahead and mix up your noodles before you add the other ingredients. So first I'm going to add about eight tablespoons of butter. I like to use salted butter. That's my favorite in macaroni and cheese. Next, you're going to add about a half a cup of milk. Now we're going to add a little bit more, but right now we're just going to add half a cup. Then we're going to add two cups of sharp cheddar white cheese. Did you hear that sharp cheddar cheese? It is amazing. And then about a half a cup to a cup of shredded Parmesan. So now it's time to just mix everything in. So slowly, gently mix it in. Now it'd be easier to push the saute button just to get it warm or warmer on the bottom to melt your butter faster and to melt your cheese faster. Now, because it is really cheesy, you want to make sure to add just a little bit more liquid just so you can make it creamy, not so chunky cheesy. So I added a half a cup more of milk. Then you're just going to continue mixing until all of your butter is melted and all of your cheese is mixed together. Now you can add just a little bit of salt and pepper. I just like to add salt in my mac and cheese and then go ahead and mix that in as well. Now when you're all done, your cheese should be nice and creamy. This is how we like it. Now when I serve it, I also like to add just a little bit of Parmesan cheese on top and there you have it. It is called seven-can taco soup because you're literally using seven cans. So we're going to start with our canned chicken. If you don't like canned chicken, you can use rotisserie chicken too. That will work just fine. The next can is canned corn and I'm going to leave the liquid in there. Next is just one can of chicken broth. So about 14 ounces. I rinsed and drained one can of pinto beans. You have one can of diced tomatoes. I like the little diced tomatoes in my taco soup. And then it calls for green enchilada sauce. Now you usually get a smaller can, but they were out. So we're going to just use half of this. So you want to use about, I don't know, 14 ounces or so of green enchilada sauce. Maybe even 10 ounces. Kind of depends on how you like it. All right, took a little longer. Had a little accident. Only had avocado band-aids. So it's going to be about a 17-minute recipe instead of 15. And the can that caused all the problems is the black beans. So rinsed and drained, black beans. There we go. And the last thing you want some seasoning. So we're just going to add some taco seasoning in there. You can also add some salt and pepper. I usually add that with each individual bowl. Now we're just going to mix everything together. Now, as I mix, I want you to realize everything has been cooked through. So you can just put this on saute and wait till it's all heated up. Or you can pressure cook this for about three minutes, whatever you want to do. I'm going to do the saute button because my kids are ready to eat. We're ready to go. So we'll just keep mixing this until everything is nice and hot. I'm just going to sprinkle a little bit of cheese on here because, you know, cheese is good with everything. And then because it is our tortilla soup, we're going to eat it with some tortillas. First you're going to push the saute button and wait until the center of the pot is nice and hot. Okay. When it starts to get nice and hot, we're going to add about a tablespoon of butter and just kind of mix that around. We want to coat the bottom. Now, once it's done, we're going to add about one to two pounds of cut-up chicken. Now you can see that I've cut it into bite-sized pieces. And we'll just put this into the instant pot. So right now I'm going to add this seasoning mixture, just all over the chicken. I'll put the link down below in the description so you can find what I'm putting in. Then we're just going to go ahead and mix this all together. So while your chicken is sauteing, go ahead and add an onion to it. We're going to mix this into the chicken. All right. We're going to just mix this around until all the chicken is seared on all sides. You can tell that we're still pretty pink. So we'll just keep on cooking. Okay. Once all your chicken is brown and good to go, you're going to add one pound of pasta. You can just dump it right into your pot. Then on top of that, you're going to add four cups of chicken broth. Now here's the most important thing. You want to make sure that all the noodles are covered with liquid because if they're not, they're not going to cook all the way. And you will have crunchy noodles. No one wants crunchy noodles. So you want to make sure that you press down all these noodles. If you need to add a little bit more liquid, like water if you're at a chicken broth, you can. Okay. You're going to make sure your lid is on. If you have a little knob that says sealing and venting, make sure it's on sealing. Then we're going to push pressure cook and go all the way down to four minutes because noodles only take four minutes to cook. All right. So it's all done. We let all the pressure out so we can open the lid. Oh, it looks good. You guys, no crunchy noodles. I'm just going to mix this around just a little bit. Okay. So to add to this, we're going to add the remaining three tablespoons of butter and then four ounces of cream cheese. So like half a block and I cut it into small squares. So it will melt a little bit faster for me. Then we have about a cup and a half of whipping cream. You can use milk too if you want to. It just won't be as creamy, but it's still delicious. And then about a fourth of a cup or so of shredded parmesan. Then we're just going to mix everything together until the cream cheese is nice and melted and it's creamy. Okay. So if there's a little bit too much liquid, all you have to do is come down here. You're going to push cancel and then you're going to push saute until it is the texture that you want. So just keep mixing until, yeah, all of the liquid is out that we want. All right. You guys can see this. It looks so good. Okay. We're going to just put it in a bowl here. Okay. Then when you serve it, I like to sprinkle a little bit more parmesan cheese on top. And then if you have any fresh basil, this is my favorite with basil. All right guys, here it is. So yummy. We're going to start by pushing the saute button and I am cooking one pound of ground sausage turkey. You don't need olive oil or anything else because it has enough grace. We're going to add a little bit of onions, two cloves of garlic and go ahead and just mix that till it's all the way cooked. Then we're going to add one zucchini that's finely chopped, one green pepper that's also finely chopped, one can of crushed tomatoes and one can of diced tomatoes. Go ahead and just mix it all together. Next, you're going to add one can of condensed tomato soup, six ounces of tomato paste. Just go ahead and dump that all in and then mix it again all together. Now, as you mix, you want to make sure you get that turkey off the bottom. Now, I forgot to film the spices. So you need one teaspoon of white sugar, one and a half teaspoons of dried basil, one teaspoon of Italian seasoning, a half teaspoon of salt and a little bit of ground pepper to taste. Sorry about that. Now after all of the seasonings you're in, you're going to add four cups of beef broth and then just mix it around really well. Next, you're going to add 20 ounces of frozen mini cheese filled ravioli. You just want to make sure all the ravioli is covered with the liquid. Go ahead and put the lid on. Make sure that little knob is turned to ceiling and not venting. You're going to push the pressure cook button and we only have to cook that for two minutes. When it's done, go ahead and release the pressure. When all the pressure's out, you can lift your lid up and serve it with a little bit of cheese and parsley on top. So you're going to go ahead and push the saute button. Then we're going to add just a little bit of oil into the pot. Then I'm going to dump in one and a half pounds of boneless, skinless chicken breasts cut up into small pieces. Now go ahead and let that cook on both sides for a little bit. Then you're going to add two cloves of garlic, one teaspoon of dried parsley. Go ahead and dump in five cups of low sodium chicken broth. Then you're going to go ahead and just mix that around. Make sure chicken is covered. Everything's covered. Then we're going to pour in 12 ounces of penny pasta. Now my chicken is not cooked all the way through, but it's almost there. And then I want to make sure that every noodle is covered with a liquid because if it's not, it's going to burn. So if you need to add more liquid, go ahead and do it. All right, our lid is on. Our little knob is turned to ceiling, not venting. We're pushing the pressure cooker manual button, and then we're cooking for only four minutes. When it's done, go ahead and turn the knob to venting. Let all the pressure out. When all the pressure's out, go ahead and lift it up and then mix it around. Now we're going to push the saute button. You're going to add eight ounces of cream cheese, about one cup of mozzarella cheese, a fourth cup of parmesan cheese, and go ahead and just mix that all together until a lot of the cheese have started to melt. Now in a small bowl, I mixed one tablespoon of water and one tablespoon of cornstarch and I mixed it in with the cheese in there too. Now go ahead and push the saute button to get all that extra liquid out so it can be the texture that you want it to be. So you're going to go ahead and push the saute button and you're going to add a little bit of olive oil when it's hot and you're going to add an onion. Go ahead and mix that around a little bit until it softens. Then you're going to add one pound of Italian sausage. You're going to chop that up and brown it. Now while you're waiting for that to cook, you're going to add two teaspoons of minced garlic, a fourth teaspoon of red pepper flakes, and six cups of chicken broth. Go ahead and just pour that all in. Go ahead and mix that around a little bit. Then we're going to add three large russet potatoes that I've chopped. You can leave the skins on or you can peel them off. It doesn't matter. I'm going to mix it one more time. Maybe add just a little bit of salt and pepper for taste. Then it's time to put the lid on. So you're going to go ahead and put the lid on. Make sure it's nice and snug. Turn that little knob to sealing, not venting. You're going to push pressure cook or manual button and you're going to cook it for 15 minutes. When it's all done, go ahead and turn the knob to venting. Let all the pressure out then you can open up the lid. You're going to add some heavy cream. Now if you don't like heavy cream, I'm using a little bit of sour cream today and just mix that in all together. Now while it's still hot, you're going to add two cups of kale and about six slices of bacon. Then mix it all together and you seriously have a delicious dinner ready to go. Now if you need a little help with your Instant Pot, we actually have an Instant Pot course that will teach you from start to finish. It also gives you a ton of fun Instant Pot ideas. So if you want to check that out, I'll put a link down below in the description for you. All right guys, thanks for joining me. If you want more Instant Pot recipes, I have tons. You can find my favorite playlist right up there. All right, everyone, I'll see you later. Bye.