 Hey everyone welcome back to Six Sister Stuff. Today I am making seven summer recipes to make in your Instant Pot. That's right we are not going to use the oven. So the weather right now in Utah is a little messed up. I live in the mountains so in the morning I still have to wear my gloves and hat when I walk my dog and then in the afternoon I am ready with shorts and t-shirts. So weather's a little wacky but I'm getting ideas ready for summer and I do not like to turn on my oven so I'm going to show you seven easy summer recipes that you can make in your Instant Pot so no ovens will be needed. All right if you guys are ready let's just jump right in. Super simple cheesy chicken and pasta. It's you pretty much use one pot to cook everything you guys are gonna love it. First you're gonna 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 gonna 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 gonna 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 gonna 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 gonna 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 gonna add one pound of pasta. You can just dump it right into your pot. Then on top of that you're gonna 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 are 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 gonna 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 gonna 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. Just gonna mix this around just a little bit. Okay so to add to this we're gonna 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 a cup or so of shredded parmesan and we're just gonna 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 gonna push cancel and then you're gonna 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 gonna 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. Up next is our instant pot potato salad. Now I love this recipe because you can cook your potatoes and eggs at the same time it's a game changer for summer. I'm putting eight chopped up red potatoes in the bottom of my instant pot. You can kill them if you want to. Next I'm gonna add all 12 eggs so I'm gonna put the same amount of eggs as I have of potatoes so I'm gonna use eight eggs in the salad and then the rest the four leftover I'm gonna slice up and put on top and I'm done so that's why I'm cooking 12. Next you're gonna add a cup of water right on top of your potatoes and eggs and go ahead and put your lid on make sure that it's closed all the way and the little knob is on ceiling not venting. Next you're gonna push the manual button or pressure cook whatever instant pot you have and go to six minutes. When it's done go ahead and flip the knob it's called a quick release. We're going to just let all the pressure out of the instant pot so we can take the lid off. Now while I'm waiting for the instant pot to get all the pressure out I'm going to get a bowl of ice water so I can put my eggs in there. So these are going to sit in the water for about five minutes and if you're cooking on the stove top I would suggest putting them in ice water too for about five minutes when it's done cooking that will make the shell a lot easier to peel off. Now I'm going to take my potatoes out drain them and put them in a bowl ready to go. I'm going to add about three fourths cup of dill pickles if you like sweet pickles you can use those too but I like dill. Next I'm going to make the sauce that goes on top. I'm going to start with one cup of mayonnaise or miracle whip depending on what you like. Two to three tablespoons of yellow mustard, a little bit of salt and pepper, one teaspoon of white vinegar or you can use a teaspoon of your pickle juice. And then lastly we're just going to add one tablespoon of sugar. Go ahead and mix this all together until it's well combined and smooth. Now I'm not going to mix this in quite yet because the potatoes are still pretty hot but I can work the next step and we're going to peel the eggs and chop them up and then put them on top of the potatoes. Now we're going to add the sauce on top and just pour it over completely. Now the trick with making potato salad is that you have to stir very gently. If you stir wild or rough you're going to crush your potatoes and it'll become like a potato mush. You want it to be chunks of potatoes that you can tell they're actual chunks. Now when you're all done stirring go ahead and put it in the fridge until you're ready to serve. So the next recipe I'm making is baked beans. I love baked beans in the summertime and making them in your instant pot is very very easy. All right so I have one pound of great northern beans that I have rinsed and drained and we're just going to put them in the bottom of the pot. Next I'm going to add about a teaspoon of salt. Again you guys know I like the eyeball that's just how I roll here. Then we're going to add eight cups, you heard that right? Eight cups of water to let these beans cook. And that's all you have to do right now. So we're going to go ahead and put the lid on. Lid is on. Now if you have a little knob that you need to turn to ceiling make sure you do that. This one I don't have to. We're going to push the pressure cook button and then we're just going to go up to 25 minutes. Now on this pot I have to push start but other pots you can just walk away. So when it's all done you're going to go ahead and let all of the pressure release on its own. So it took about 35 minutes. Let's check this out. As you can see these beans are all cooked. They look so good. Okay these are all rinsed. We rinsed them with cold water we're just going to leave them right here in the strainer while we finish cooking some other things. Okay so beans are out we're going to push cancel and then you're going to push the saute button. Well if you have a start button push start and we just need to get this hot. Once it's hot we're going to go ahead and just put in our bacon. It's okay if they overlap each other a little bit. We're going to kind of just mix these all around anyways. But we want these a little bit crispy and this bacon that I'm using is the thick bacon. That's my favorite kind. Okay so we're going to go ahead and just scoop over the bacon. It's starting to brown but we're going to cook the onions too while we cook the bacon. So we have one onion that we're going to add to here and then just kind of mix everything together. Let them cook together. Okay so right now we're going to push cancel just so the bacon will stop and it will stop burning onto the bottom. Then we're just going to add a few things in here. So first we're going to add half cup of barbecue sauce then a half of a cup of ketchup and let's mix that all in just to stop stop that from burning on the bottom a little bit. We need to cool this down for a sec. All right then we're going to add just a can of chilies liquid and all. And then about two teaspoons of Dijon mustard. Again I'm just going to eyeball this because it's just easier. And then I have about a fourth cup of your favorite maple syrup. That's like my favorite part of the beans I can taste that maple syrup. Okay then go ahead and just mix this all together. So now it's time to add the beans. Go ahead and just mix it all together. Okay so you can eat the beans just like this or I like to just keep them on keep warm. You can put the lid on and let them sit all day. It just incorporates all the flavors so well. So it's your choice you can eat it right now or just let it sit for a little bit while it's still warm it will be so good. Now it's just time to serve it. All right now my favorite part time to eat. The next easy summer recipe that I'm making in the Instant Pot are easy deviled eggs. Now I love using the 5 5 5 method. I'm going to show you how I do that and then it makes your deviled eggs so much easier to make. So the first thing I'm going to do is add water into the bottom of the Instant Pot. Now I like using a steamer basket but if you don't have a steamer basket you can actually just set the eggs into the bottom of your Instant Pot. But because I have a steamer basket it's going to make my life a little bit easier. Now you can add four eggs. You can add up to 18 eggs. You can add as many eggs as you want as long as it doesn't go over the main line. So you're going to put the lid on make sure the little knob is turned to ceiling not venting. And you're going to push pressure cook and then the down button. We're only going to cook it for five minutes. So once you set it you can just walk away. When the timer is all done it's going to start counting up. You're going to wait until it's five minutes. This is the second part of the 5 5 5. All right once it hits five minutes you're going to go ahead and release the pressure. All right when it's all done go ahead and lift that lid up and the reason I love my steamer basket so much is because I don't have to pull out the eggs individually. I can just lift up the whole steamer basket. Now the last part of the 5 5 5 is we're going to put this in some ice water and we're going to let it sit there for just five minutes. All right eggs are all done. They are very nice and cold so we're just going to crack them and having them in that water made them crack so much easier. Then you're just going to cut them in half just like this. Those turned out really nice. Then once they're cut in half you're just going to take the yolk and just put it into a bowl. Then I just want to crush my yolks first before I add the other ingredients just to make it a little bit easier on you. Okay so then for my mixture I just like to do about two tablespoons of your favorite meat. One tablespoon of yellow mustard. Again you can see I'm just eyeballing and we can always add more of what you love. And then about two tablespoons of your favorite relish. We're just going to mix this all together and my trick to filling the deviled eggs is to put my filling right into a ziplock bag. It's going to make your life a whole lot easier and make your deviled eggs pretty clean. All right and then I just clip the corner of the baggie then it just makes it just nice and easy. And then just pipe them into the eggs. So growing up my mom always put salad supreme on top of our eggs. It's one of my favorite things so we're just going to sprinkle a little bit on. The next recipe I'm making is instant pot Hawaiian haystacks. Now you can cook the rice however you want. I actually like to cook it in the instant pot if you want the recipe. I'll put the link down below for you but I'm going to cook the chicken sauce for you just so you can see how easy it is. Okay so first I'm going to just take four chicken breasts and put them into the bottom of my instant pot. Then once your chicken's in all you have to do is just add about a cup of water because you need it to press your eyes. That's all you have to do right now. Go ahead and put your lid on. If you have a little knob turn it to ceiling not venting then you're going to come down here to pressure cook and because they are thick chicken breasts we're going to cook them for 20 minutes. Once I hit the 20 minutes some make you push start. This one I don't have to I can just walk away. Okay so when the timer beeped I went ahead and opened the lid drained out the water and now I just have my chicken left. Now it's time to just shred it up and we'll add some more stuff to this. All right once your chicken is all shredded you're going to push the cancel button then we're going to do soft hay. Okay so now we need to make the sauce so we have one can of cream of chicken soup that we'll just dump right in here. Then I'm actually going to use the same can and grab my milk and add about a fourth a cup to a half a cup of some milk and pour that in too. You'll just mix this all around until it's nice and creamy. All right when it's all done all mixed together you're going to go ahead and push cancel because we don't want to cook it anymore. All right so now you're going to go ahead and add your rice. I cooked my rice in the instant pot but you can make a minute rice you can make the 90 second already kind of pre-cooked rice like whatever you want is just fine but I love instant pot rice. Next you're going to add on all of your creamy chicken and now for my favorite part the toppings. So first I'm going to add just a little bit of pineapple. Now if you don't like pineapple no fresher you don't have to use it. I like a little bit of tomatoes or red peppers. I personally don't love tomatoes so red peppers it is today. Some green peppers on here maybe a little bit of olives. I'm all over the place you guys you guys get it. We're making a mountain here. I love also adding some coconuts also you could add some cheese and then some chow mein noodles right on top and that's literally all there is to it. I love the fresh ingredients you can put on top. It's one of my favorite things to eat in the summertime. The next recipe I'm making is instant pot corn. Now you can put your corn on the stove top and let it boil or you can put it in your instant pot and just walk away you don't even have to think about it. Now if you've never made corn in the instant pot now's the time to do it. You don't have to watch it you don't have to wait for it so I took one cup of water and I threw four ears of corn on. You could add probably one more in a six quart instant pot. Now if you're using a three quart one go ahead and split the corn in half. If you're using an eight quart you can add more corn if you want. All right we're going to close the lid and put it on sealing. Billy doesn't take a lot of time. I'm going to push manual and go all the way down to five minutes. Now once it's done I do a quick release so I can eat my corn faster. But if you do need to wait a little bit it is fine just to sit in the instant pot until dinner is ready. So I take my lid off and my corn is perfectly done. So the last recipe I'm making today is called cherry dump cake. Now I love this because you can be eating your dinner and put this in the instant pot as you're eating and then it will be all ready to go when dinner is done. Super simple super easy you guys are going to love it. So for this recipe you'll need a cake mix. I'm using two cans of cherries or you can use different canned things too. I have about a tablespoon of butter and then a seven inch springform pan. So you're going to take your cherries and just dump them into the bottom of your springform pan. Next you're going to take your cake mix. I just use any yellow or white cake mix. It doesn't really matter. We're going to pull this out and then we're going to use half the package and cover all of the cherries. Then just go ahead and spread it out evenly. It doesn't have to be perfect but the flatter you get it the better. Then I have about a tablespoon and a half of butter that I cut up into chunks and I'm just going to spread this out evenly or as even as I can along all of the cake batter. And it's cold right now. It's not even warm and that's how we want it. Then you're going to pour one cup of water to the bottom of your instant pot. Now I have this really cool red thing. If you don't have one of these you can just use a trivet too. You just want the springform pan not on the bottom of your pot. So we're going to just put it right in. Okay then go ahead and put your lid on. Make sure your little knobs turn to ceiling not venting. Okay gonna push the pressure cook button and then we're going to cook this for 25 minutes. So go up to 25 then once it's set you can just go ahead and walk the way. Once with it all the pressure out go ahead and open that lid and see it is all done. So we're gonna go ahead pull this thing up and just put it right on the side. Let's let's dig into it so I can show you how good it is. All right this is full but so good. All right let's pull this out and I like to serve it with just a little bit of ice cream on top. Now if this video was helpful please make sure to subscribe so you won't miss anymore. All right and if you want more instant pot videos you can find them right up there. All right guys I'll see you later.