 Today on Six Sisters Stuff, I'm showing you how to make your whole entire Thanksgiving dinner in the Instant Pot. So my name is Kristen Hills, and my sisters and I, we love sharing simple, easy recipes with you. We especially love sharing Instant Pot recipes with you. So we decided we're going to do a huge giveaway for one of you. This is the biggest giveaway we've ever done. We're going to give away a year's worth of groceries. So how you enter is you have to watch this video all the way through. And then the next two Sundays, there'll be some videos. So you have to watch all three videos, do what I tell you to do on the videos, and that's how you enter. So watch this video all the way through in the middle somewhere. I'll be sharing how to enter on this video. All right, let's start making your entire Thanksgiving dinner in just the Instant Pot. The first recipe I'm going to make is our delicious, creamy mashed potatoes. Now, I love making mashed potatoes in the Instant Pot. I don't make them on the stove top or anywhere else anymore because the Instant Pot is amazing at mashed potatoes. So I'll show you how I do it. So first you're going to take about six russet potatoes and you're just going to pour them into the bottom of your Instant Pot. Now, if you noticed, I left my skin on. You can take your skin off or leave it on. It doesn't matter. All right, pour those in the bottom. Then you're just going to add a cup of water right on top of the potatoes. And that's all you have to do right now. So we're going to put the lid on your Instant Pot. Make sure that this little knob is turned to ceiling, not venting. Now you're going to come over here. You're going to push either the pressure cook button or the manual button. And because the potatoes are all cut up, we only have to go to 10 minutes. So you're going to set the timer, then you can just walk away. As soon as the timer is done on your Instant Pot, you're going to go ahead and push this little knob to venting because you want all the pressure out of the Instant Pot. Here we go. Once all the pressure is out, you can go ahead and safely open your lid. Now, the potatoes are all cooked through. Now, there is a little bit of water on the bottom, so you can go ahead and drain the water. I'm going to drain mine just because I don't want liquidy mashed potatoes. Okay, once it is all drained, now it's time for the fun part. We're going to add the seasonings and mash it. So we're going to add about a fourth cup of sour cream. Throw that right on top. And your potatoes are so hot, all this is going to melt together nicely. And then about three tablespoons of butter. Now, you can cut this up if you want to. I'm just going to throw it on in. And then a fourth cup of milk, just pour it right on top. Then we have a half teaspoon of salt, a half teaspoon of pepper, and a half teaspoon of Italian seasoning. We're going to spread that all around, too. Now it's time for the mashing. Now, you can use beaters if you want nice and creamy, but I kind of like my potatoes a little bit chunky, so I'm just going to use a potato masher. Just going to sit here for a second and just mash it all together. Okay. Now, it's time to serve. The good thing about making an instant pot, like I said before, you can just put the lid on and wait until Thanksgiving dinner is already. Then you can just, it will be all ready to go. So I love, love mashed potatoes in the instant pot. And look how creamy it is with the sour cream and the butter. It just makes it super creamy. And if you don't like the skins, like I said, take them off, but I love potato skins. Love them, love them. All right, you guys. This one, super easy. Now, we're all done with it. Let's move on to the next one. All right, the next recipe is apple, onion, and celery stuffing. Now, this one, I love because you're just going to dump everything in the bowl, mix it around, and cook it. So we're going to start with six cups of seasoned stuffing. Now, you can, there's all kinds of seasoned stuffing. Just pick your favorite one. It really doesn't matter that much. Next, we're going to add about a half a cup of butter. I've melted this butter, and we're just going to pour it right on top. Okay, so we're just going to do two cups of chicken broth and just pour it right on top. Okay, we're going to mix this around a little bit. Make sure you get all the stuffing nice and wet. Now, it's time to add the other stuff. Now, this is what makes the recipe. It's one tablespoon of poultry seasoning. It smells so good. So we're just going to put that on top. Even though your stuffing already has seasoning, this will make it taste so good. Then we have two honeycrisp apples. We're just going to pour in. We have one onion here. We'll just dump on in. And then some celery, depending on if you like celery or not, you could add this at about three stalks here. Okay, now move that a little. We have to mix carefully, very carefully. All right, once it's mixed and well combined, make sure everything just has a little bit of seasoning on it, a little bit of liquid in it. We're good. Okay, I'm going to scooch this stuff over. Now it's time for the Instant Pot. So we're going to throw this right there. Now we have a little trivet in here. We're going to put that down and we're going to add just a cup of water to the bottom of the Instant Pot. Now I have these double stacking pans. If you have a really tall pan that will fit in your Instant Pot, you can use that too. But today I'm going to use the double stack just to show you how it works. So a recipe like this is called a pot in pot recipe. You can cook all kinds of recipes with using an extra pot in your Instant Pot. So I'm going to pour that in very carefully. So we're going to fill one. There we go. And we're going to stack the pan right on top of it and we'll fill the other one. There we go. Looks good. Okay. Now we're going to get some foil because we don't want any more liquid into the stuffing. So we're going to put foil on it and hopefully try and seal out as much liquid as we can when it pressurizes. Okay. I'm going to take my trivet. We're actually going to just put it right on top of the trivet and lower it down. There we go. Sometimes the foil will come up. There we go. Okay. We have our water in there, our food in there. We're ready to cook. So we're going to put the lid on. You want to make sure this little knob is turned to sealing, not venting. Then we're going to push the pressure cook button or manual depending on what you have. And we're going to cook it for 15 minutes. So as soon as you set the timer, you can just walk away and let it cook. So when the timer is all done, you're going to turn the little knob to venting and let out all the pressure. So once all the pressure's out, you can safely open your lid. There we go. So we're going to carefully take off the foil. Make sure it's cooked. Oh, yeah, it's cooked. Okay. The only thing with the Instant Pot is that you're not going to have that, the brown stuffing on top. It's going to be more of a softer stuffing. So if you want to, you can broil this in the oven for about a minute or two or you can just eat it just like this, which I like it a little softer. So we're going to pull it out. One at a time. So there's one. There we go. Perfect. I also like these double stacking because then you can have one stuffing at one side of the table and another stuffing at the other side. So put these down just like that and we'll dish it on up for you guys. I love stuffing. I think this might be my favorite thing with Thanksgiving is stuffing. All right, you guys. Easy, easy stuffing. Now done with this one. Let's move on to the next. So we're going to show you how to make a sweet potato casserole. Use an Instant Pot. All right. Can we get started? Yep, totally. So we have three huge sweet potatoes. The recipe calls for six, but it depends on the size. I would say six small sweet potatoes. Yeah, they wouldn't, if there were six of these, they wouldn't fit in there. They wouldn't fit. So we have three large sweet potatoes that we're going to use. Now, when you cook them in the Instant Pot, you can cook small potatoes for 18 minutes. You can cook medium-sized potatoes for 22 minutes or large potatoes for 27 minutes. We'll put that in below so that you can remember that. But really fast with that one. So whether you cook one small potato, it will still cook for the 18 minutes. Or if you use 10 small potatoes, it will still only cook for the 18 minutes. So depending how many you have, it's different than how big they are, if that makes any sense. Totally. So we were talking that we think in order to shorten our time, we're going to cut these in half just to make them cook a little bit faster. So we're making them into medium potatoes instead of the extra large. So potatoes are hard. Okay, so in the Instant Pot, we put a cup of water in, because you of course always need liquid. Then we put the little trivet in. Now there's different kinds of trivets. Whatever your Instant Pot came with, you can use one of those. So we're just going to put the trivet in, and then we're ready for the sweet potatoes. We're just going to go right on top of the trivet. So all that we did was wash them. We didn't peel them because after you cook them in the Instant Pot, they're so easy to peel. You just peel right off. So get them all in there. You're going to have to squish them in. It's okay if you have to stack them. Yep, stack is fine. Now if you weren't going to use the Instant Pot or if you didn't have one, you can make these on the stove top and boil the water. You just want to make sure you peel the potatoes and then chop them up into cubes and then just cook them until they're soft, soft. Now we're just ready to put the lid on. So we want to make sure that you get that little noise and you turn it all the way. It should be able to seal just like that. Then you're going to turn this little knob to ceiling. Make sure it's not on venting or it won't pressurize. Kristen's taught us all how to use our Instant Pot. So we were all terrified of them. She was the one who was like, you guys, they're not scared. All right, so then we're going to use the pressure cook button. Or if you have the other kind of Instant Pot, it has a manual button. It's the same thing. So pressure cook and manual, same button. You just want to make sure that it pressurizes. Okay, so after you push the pressure cook button, you're going to go down. What did we decide to do? 22. 22 since we made them into medium potatoes. So after you set the timer, you're just going to let it sit there for a minute. And after a few seconds, it will beep at you and have the beautiful on button. There we go. I was always so confused at this point when I was first using my Instant Pot. I'm like, I don't want it to be on. I need it to say warming up, coming to pressure. So now I tell people, once you see the on, you can walk away. You're good to go. All right, we'll let this cook. So once the timer is done, you'll notice there's a little L. That means that it's done cooking. And now it's going to start counting up. So right now we're at a four, which is totally fine. We're going to do this little knob over to ceiling. Get ready. Oh, it's just, there we go. That's why people get scared. Because that explodes on them. So real fast. Real fast. If you're nervous to do it with your finger, you can always use a spoon to do it so you won't be afraid when it comes. But I'm going to use my fingers too. What about, can you throw a towel over it? Okay. Instant Pot says don't throw a towel over it. But I do throw a towel over it. When it starts to like, when you have something, yes, that's starchy, then I throw a paper towel over it so I can just throw it away when I'm done. Just so it doesn't spray all over my kitchen. But they said they don't want you to do it because the food can go back in that little knob and it can kind of mess up the inside. Maybe that's why mine. So if it does, if it starts to spew, just let it release on its own. That was my best advice. If it starts to spew, just let it do its thing. All right. So right now we're just waiting for this little tiny knob to go down. That means the pressure's out and you can open your lid. Usually I'll hear it. Yeah, you can hear it. And of course there, we'll start. Yeah. Stop coming out. Oh, there it is. All right. It went down. Now we're going to open it. Kate, just beware. When you open it, it's really steamy. So just watch your hands. So come on at home. It's the Fox experience. Go away. Just kidding. You can smell the sweet potatoes. All right. We're going to pull the potatoes right out. Now, like we said before, they literally come right out. Because we are making the sweet potato casserole, this is the perfect way to do it because they are, I mean, look at this. You want them to be mushy. Falling apart. Yeah, they're so soft. And it's easy to get off. Yeah, I hate peeling sweet potatoes. This is so easy. Okay. So I'm going to take the skins off and then I'm going to put them in the bowl. Kate, I'll let you mash. I'll mash. Get my work out. Kate, now these are really hot because we literally just took them out. But actually. What's the best way to do this? You don't even have to peel them. I know. They just come right out. And look, you can just like scrape it off of the peel. I think that mashing is just going to be super simple. Exactly. If you don't have one of these potato mashers, I love them. I do too. I use it for a lot of things besides just potatoes. When I make jam, I'll do this. Oh, that's a good idea. Or if I have to mash a banana for banana bread, I'll do that. That's good. Okay. So there's our potatoes. They're all mashed. Super good. Fast as mashing ever. It really was. So now we're going to add all the ingredients to make it into the yummy casserole. Nice. Don't spray that pan. Yes, I will. This is your team pan. Yeah. It's a little bit smaller, but it will work. Yep. So I've got three quarters cup of sugar. That's how you know this is going to be good. Mm-hmm. And then we're also going to do two eggs. So we just crack them and beat them. Nice. Before you add them in. That'll be a little easier to mix in. Yep. And then we're also going to add in... I believe it. One teaspoon. There we go. I love vanilla. Me too. I love sweet potato casserole because it's sweet, but it is a little bit savory. I agree. And we're going to add in a half teaspoon of salt. Nice. Growing up, I was always so confused why, like our mom, I had salt to cookies and other things. Right. But you can tell a difference when the salt's not there. It means that so that you get that flavor depth. Exactly. Okay. Is there anything else that goes in here? Oh, the butter. Half cup of butter. Okay. And we melted this butter. Yep. So just make it super easy. So now we just need a big spoon. Okay. Give this a good stir. Mix it all together. Nice. Oh, this is like one of the favorite things. I know. One of my favorite things to have on Thanksgiving. Same. So using the Instant Pot for Thanksgiving will not only save you room like on your stove top and other things, but it will just make things go a little bit faster. I hate on Thanksgiving Day if you're stuck in your kitchen all day. And if you only have one oven, and like you just, there's not enough appliances. That's where the turkey needs to be. So, there we go. I know. Between my Instant Pot and my slow cooker and my oven and my stove top, like, I'm using all of them. I'm kind of cooking everything at the same time. Yep. Ready for the topping. Okay. So to start out, we're going to do a third cup of just some white flour. Okay. Then we're going to do one cup of brown sugar. Next thing we're going to add is just some chopped pecans. About a cup, give or take, just as much as you want. Nice. Okay. And this is one cup brown sugar. Okay. And the last thing is just three tablespoons of melted butter. Mix that all together. Do you want me to mix it? Yeah, go ahead. Now it's not going to be like super liquidy. We want this to be more of like a crumpled topping that goes on top. And when it bakes, it will be a little bit hardened, but half of it's good. Kind of goes in like that candy coating. The best part. Exactly. Everybody fights over the topping. I know. And now if you're really want more topping, you can double it if you want. You could double this. But I feel like this is a good amount. Yeah. I agree. So you see how it's kind of coming together nice and crumbly. And then I just kind of sprinkle this on the top. Okay. I don't really pour it on. With spoon or with your fingers, what do you do? I just use my fingers just because I feel like when I pour it on out of the bowl, it's never quite even. Okay. So we could both do this. There you go. Put it right in the middle. Yep. Just kind of sprinkle it all over the top. Try to get it all the way covered. Okay. Okay. This is ready. Yep. Okay. Put it in the oven. Okay. 350 degrees. For 30 minutes. Okay. Yes. Okay. So 30 minutes. And this is baked to perfection. Oh man. Wish you could smell the house right now. I know. It's like Thanksgiving, cinnamon-y warm. All the good things. My husband's going to be excited. I know. This is really one of our favorite dishes. So this is ready. You could keep it in the oven warm until you're ready to serve Thanksgiving dinner. Yep. Take it ahead and reheat it before Thanksgiving. Or even before you cook it, just put it in your refrigerator. Yeah. Pull it out when you're ready for it. Yep. Cook it when you're ready. Yep. The topping is seriously to die for. But then look how good and fluffy the sweet potatoes look. It looks so good. It really is. All right. The next recipe is a simple instant pot cranberry sauce. Now I love this because there's hardly any ingredients. But it can just sit in your instant pot until your Thanksgiving dinner is ready. So first we're going to start with some fresh cranberries. I just need to go rinse them really fast. All right. Once they're all rinsed, you're just going to pour them into the bottom of your instant pot. Now, this is important. You have to do special steps when you are making this because we don't want the burn notice. So next we're going to add about three-fourths cup of orange juice. And I'm just going to kind of eyeball it. Maybe even a cup will work just fine too. Yeah, we're almost there. There we go. Then we're going to add just a little bit of water just so we can have a little bit more liquid because we, again, we don't want it to burn. So this is about a fourth a cup of water. We're just adding to it. Then you're going to very carefully just pour one cup of sugar on top of the cranberries. We don't want it to absorb all of the liquid because we need the liquid to pressurize. So that's all there is to it. We're going to go ahead and put the lid on. Make sure this little knob is turned to sealing, not venting. Then we're going to push the pressure cook or manual button. And we're going to go all the way down to just seven minutes. Good. Once you set your timer, you can just walk away. The cranberries are all done cooking. So now we're just going to turn this little knob to venting to let all the pressure out. Once all the pressure's out, you can go ahead and lift up your lid. See those bubbles on there? Nice. Oh, man. It smells good. It looks good. Okay, I'm just getting like a little masher. We're going to mash just a little bit of the berries. Depending how you like your cranberry sauce, if you like the thick or the big berries, go ahead and leave them there. But we're going to mash it just a little bit. You can also stick it through a blender and then cool it. And it would be amazing. All right. I'm going to dish some of this out so you guys can see it. We're going to leave it nice and chunky here for you. Now, once it cools, it will thicken up a little bit. I get just like that. There you go. Okay, we're done with this one. Let's move on to the next recipe. All right. Quick break. It is giveaway time. So how to enter in this video is first, you need to go down below in the description. We need your email. That's how we're going to announce to you that you won. So there'll be a little link right down below in the description. Put your email in there. That simple. Then you're going to go to the YouTube comments. You're going to use the hashtag sisterhood. And then you're going to tell me about your family traditions that you have on Thanksgiving, whether it's a recipe, whether it's something fun you do with your family, or if you don't have any traditions, you can just say, I don't have any traditions. That will work too. So we want your email and your favorite tradition down below. That's where you find it. That's how you enter. All right. On with the recipes. All right. The next recipe is our brown sugar and bacon green beans. Now I love this because there's so many different flavors and it's a little bit different than just green beans and butter. So let's get started. Now you can either use fresh green beans or frozen right now. There wasn't a lot of fresh in my grocery store. Make sure if they don't have fresh, but check out the frozen. They usually have quite a bit there. So I'm just going to put in two bags of green beans. Then we're going to just take one cup of water, pour it right on top. And that's all you have to do right now. So we're going to put the lid on your Instant Pot. Make sure the little knobs to ceiling, not venting. Then we're going to push the pressure cook button. And I love doing green beans because it only has to cook for about anywhere from zero to about two minutes. So I'm going to do one minute. Just let it sit there and then you can walk away. Now when your Instant Pot is all done cooking, you're going to turn this little knob to venting and let all the pressure out so you can safely open the lid. Beans are cooked all the way through. Now we're going to drain the liquid and then add awesome seasoning. So give me just one second. Okay. They're all nice and drained. Now it's time to add a little bit of seasoning. So we're going to add a fourth cup of butter and I cut up a little bit just so it will melt a little faster. The beans are so hot that it'll melt. It'll melt. We're going to just mix this around a little bit while we get everything else in. There we go. Okay. Now we're going to add just a fourth of a teaspoon of garlic salt. We just want a little bit of salt, not a ton. And then we're going to add a fourth cup of brown sugar. Just sprinkle it right on top. And mix this around just for a second. Make that brown sugar caramelize a little bit. And now we're just going to put on the bacon. So this is six strips of bacon that we've cooked and cut up. We'll just put it right on top. And then just mix that around. All right. The nice thing about this recipe is that you can keep it on. Keep warm. Put the lid on and just let it sit in your instant pot until Thanksgiving is ready to be served. But for now, I'll just show you how delicious this looks. All right. There you have it. Brown sugar and bacon, green beans. All right. Done with this one. Let's move on to the next. So you can do a few things with this. So you can saute your turkey breast. But we're not going to do that today. So the only thing about the instant pot is that you don't get that nice brown crispness to your turkey. Does that make sense? So you can saute your turkey. But for us, we're just feeding our family. So I really don't care about the crispiness of the skin. So we're just going to put it right in there. My kids are weird about stuff looking burned. So if it's seared on the outside, they're like, why is it black? Why is it burned? So we're just going the juicy route. Perfect. Let's do it. Okay. So we're going to make a seasoning mixture to go on our turkey breast. And I'm starting with a tablespoon of olive oil. Now we do the olive oil so it will make the spices stick to the turkey. Okay. And then Kristen introduced me to these. I love these things. They're the magnetic ones. If you haven't seen them, I'll link them down below for you guys. And then we're just doing a tablespoon of smoked paprika. Now if you don't have smoked paprika, you can just use the normal paprika. And then we've got, sorry, butterfingers here, two teaspoons of ground black pepper, and then a teaspoon of salt. And if you don't want all these spices, you can kind of make your own turkey. Yeah. If you're worried about the paprika, you can always switch it out for a time or something savory. Perfect. I'm a tablespoon of Italian seasoning. Nice. I always like to add a little bit more of Italian seasoning. Okay. Should I open this? Yeah. We're going for it today. Oh, there you go. Let's do two teaspoons of Italian seasoning. Yeah. And then a teaspoon of minced garlic. Now if you don't have the minced garlic, I like to use that kind because you can just keep it in your refrigerator and you always have garlic on hand. So you don't have to use the press every time, you know? Yes. All right. So we're just mixing this up. Oh, it smells so good. Smells like Thanksgiving. Yeah. Okay. Are you ready? So how I did this before, I will be the one touching the turkey. Sorry. Okay. So now this turkey breast comes with strings attached. Now you can keep it like that and just do the seasoning around that. But I like to season all the pieces of the turkey breast. So we cut it open and we're just going to season on both sides just lightly rub around all the turkey. Go for it. Really getting in there. My first year of marriage, I thought I was going to impress my husband and make a full-size turkey. He got one through his work. Oh, no. And it fell on the ground. It slipped out of my hand. And like all the stuff, the gizzards or whatever you deal with. Yeah, yeah. Like I'm never doing this again. And I ended up crying. And we went and got a hamburger. So happy Thanksgiving. This is our kind of turkey. No bones, nothing. None of the lovely stuff. And it's back in the gizzards. For like hours and hours and hours. No. So actually how the turkey cooks is, we usually say about six to eight minutes per pound. So this is three pounds. So I like to go more on the longer side. So we're going to do 24 minutes just with this. So we're actually going to just stick it right to the bottom of the instant pot. So if you were searing the outside of this, would you sear it before you did the spices? So you would add a little bit more oil on the bottom and sear it with the spices. But because we're not, we're just going to go this. Okay, so once we have the turkey in the bottom and you always want to make sure when you're cooking meat in the instant pot, the meat goes on the bottom because it will cook better that way. So we're going to just add about a half a cup to a cup. I like to add a cup just in case we just want it to pressurize all the way. She's pouring it really carefully so the seasoning's not rubbing off. I want my seasoning to still stay on my turkey. But the good thing is with the instant pot because it pressurizes all the water and seasonings will kind of all mix together while it's cooking. So it will still taste good. All right. I think we're ready. So we're going to put the lid on. Flip this around a little bit. Now this is, so this is the instant pot looks. So the knob's a little bit different. So we're going to turn this little knob to ceiling. And then it says it has a manual button. So the manual button and the pressure cook button are the same thing. So you want to push your manual button. Then you're going to push your plus button. So we're going up to about 24, 25 minutes and we're going to let it sit there. So you're going to wait just a few seconds and then, so after a few seconds it's going to beep and say on. That means you're doing it right. So now you just get to walk away while your turkey cooks. Okay. So we have been letting this release on its own for about 15 minutes. And then we're going to turn the little knob to venting to get out the rest of the pressure. Good. Love when that happens. Okay. And we're going to just pull it right up. Oh my word. Can you guys see this? Oh yeah. It looks so good. It smells good. Okay. So the secret in making turkey breasts is that once it's done cooking, you're going to put it on a plate. Then you're going to let it rest for about 10, 15 minutes with some foil over top. So that's what we're going to do. Pull this out very gently. Oh, can you guys see that? Oh yeah. There we go. Oh good. You got some foil. I feel bad saying this, but I've never been a turkey person. Like Thanksgiving turkey. This might change your mind. I know. But this has gotten me convinced like it's falling apart. This is easy. Exactly. Okay. So go ahead and put the foil on. This is good for like 10, 15 minutes or so. Okay. All right. I think we're ready. Okay. Oh man. That looks so good. Okay. So usually we'll have this all nice and plattered and cut pretty. But I just want to show you the inside of it here of just how juicy and good it is. Now, don't forget to watch the next two Sundays. They're going to be amazing Thanksgiving recipes just for you guys. And that's how you enter to win a year's worth of groceries. All right, guys. Like this video. We'll see you next Sunday. Bye.