Instant Pot Quick Cheeseburger Macaroni

A fast and quick dinner to make any night of the week when you just don’t feel it!

I came home tonight after a long week of working and I just didn’t feel like cooking.  We also have already overspent out eating out funds….so what is a girl to do.  Get out the Instant Pot and start cooking.

This recipe is fast, fun and oh so yummy.  Here is my version along with the original recipe I found on Jamerrill Stewart website.  I hope you enjoy…leave me a comment below if you make it and how you like it!

Lynn’s Recipe:

  • 1 lb. of ground beef
  • 1 box of elbow macaroni
  • 1 1/2 cups of cheddar cheese
  • 1/2 cup of mozzarella cheese
  • 2 tbsp. spoons of Worchester sauce
  • 1 tbsp. spoon of brown mustard
  • 1/2 cups of sour cream
  • 1 tsp of garlic
  • 1 tsp of garlic butter
  • 1 tbsp. spoon of dried onions
  • 6 cups of beef broth
  • 1/4 cup of tomato paste
  1. brown ground beef on sauté mode on your instant pot with the garlic butter and dried onions
  2. in a separate bowl mix the beef broth, tomato paste, garlic, and Worchester sauce together
  3. when beef is done cooking turn instant pot off
  4. now add the box of macaroni over the meet ( do not stir)
  5. now poor mixture over the macaroni ( do not stir)
  6. place lid on instant pot ( venting not sealing) and then put on manual for 5 minutes
  7. after 5 minutes do a quick release and take the lid off
  8. add your sour cream and cheese and mix well

You then can enjoy!!!

 

 Original Recipe I found:

Large Family Instant Pot Macaroni and Cheese

 

Thanks for stopping buy!

Lynn A. C. Wilson – Resume of a Mother

YouTube: At Home with Lynn Wilson

Contact me At: resumeofamother@gmail.com

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Lentils and rice/ Instant pot cooking

This was my first try ever eating lentils and rice let alone cooking them. I found a great recipe using the instant pot. It takes only about 20 minutes from prep to serving it up and it’s absolutely delicious.

 

This recipe that I made fed my family of three for one meal plus at least 2 to 3 additional meals. So you could obviously stretch this out for 5 to 7 lunches or dinners comfortably if you need to stretch things.

It is warm and delicious and my picky eater even liked it. Enjoy!!!

Lynn A. C. Wilson – Resume of a Mother

Ingredients:

  • 1 package of Lentils or 2 cups
  • 1 cup of rice of your choice (I like white rice)
  • 4 teaspoons of dried onions
  • 6 even cups of water
  • 1/2 teaspoon of oregano
  • 2 teaspoon of chicken or beef bouillon
  • 1/2 teaspoon of thyme
  • 2 teaspoon of minced garlic

Easy instructions:

  1. dump all the Ingredients into the instant pot
  2. give it a good stir
  3. place lid on and turn to sealing
  4. turn on manual for 20 minutes
  5. you can do a quick release or let it release on its own
  6. open lid and enjoy

*use as a side dish or as a main dish

*use leftovers in a soup or a casserole

Find me on YouTube – At Home with Lynn Wilson

 

Buffalo Chicken Soup… Only using leftovers.

Well I think I made the absolute best soup that I have ever made in my life. If you like buffalo chicken then you will love this soup. To be honest with you, there’s not really a recipe other than using leftover buffalo chicken. I went tomy pantry and my refrigerator and gathered up what I could find to add to make a soup. I found things like diced tomatoes, black beans, some baked beans, garlic and spices, cream corn, some fresh celery and carrots. Mix this altogether along with your chicken and you have one awesome pot of soup.

Leftovers
Buffalo Chicken Soup in the Instant Pot

Buffalo Chicken Soup! Only using leftovers https://youtu.be/8MlM6WpAQOA

Honey, Garlic Instant Pot Pork chops #quick and easy dinner

Need a quick and easy and delicious dinner?  Check this out!

Ingredients:

  • 4-8 pork chops (thin sliced or if thick, pound down for a thinner cut) – taste better this way
  • 2-3 teaspoons of garlic
  • 2 tablespoons of butter
  • ½ cup honey
  • ¼ soy sauce
  • salt and pepper to taste
  • 2 strips of bacon
  • 1-1/2 teaspoon of orange marmalade

 

How to cook in the Instant Pot:

  • Turn your pot to sauté
  • Place butter and 2 strips of bacon in the pot to cook for 1-2 minutes only (cut bacon up into small bite size pieces)
  • Salt and pepper both side of chops
  • Place chops in pot and brown on both sides
  • Turn Instant Pot off
  • Now pour in the rest of the ingredients on top
  • Place lid on pot in sealing position
  • Turn on Manuel for 7 minute for thin chops and 10 minutes for thick chops
  • When you are done with you 7 minutes ….do a quick release
  • Open pot away from you and enjoys your oh so good pork chops.

 

Great over rice, pasta or just about anything!

 

Instant pot… Turnip

I absolutely love having turnip at our Thanksgiving meal and or Christmas holiday dinner table. This year I found some nice large turnips at one of the Amish farms, and as much as I love turnip I dreaded the thought of having to cook it once again.

So this year I decided to give it a try in the Instant pot. Never again will I boil it on the stovetop for what seem to be an endless amount of time.

Here is how I cooked it…

It is called Turnip or waxed Turnip

Cut the outer skin off very carefully with a sharp knife

Continue to cut until you have a clean turnip.

Once clean… Rinse off and start cutting into cubes.

Try to cut into similar sized pieces.

Give it a nice rinse.

Pour into the Instant pot and add a 1/2 to 1 cup of water, depending on how much and how large your turnip is.

Use manual pressure at 4 minutes, once done use the rapid release.

I use a plastic measuring cup in place of a steam cup when I do a rapid release.

Open the lid and carefully check with a fork to make sure they are as tender as you would like.

I add one stick of butter, and salt and pepper to taste.

Use a potato masher to break up the turnip to the consistency that you like.

Pour into your favorite bowl and enjoy as a delicious side dish.

Lynn A. C. Wilson Resume of a Mother

Instant Pot Mac & Cheese

I happened to see this recipe on “Jamerrill Stewart” YouTube channel the other day and it looked yummy so I decided to give it a try.

I wasn’t sure about making pasta in the instant pot… But she said her kids liked it so I figured why not try.

I will leave the recipe below… And pictures of each step I took. I will tell you my husband had three bowls of it, and my youngest son who is a very picky eater… came out said “this is to die for”. So I guess if you were to ask me if it was good… There is your answer!

  • 2 pounds of macaroni
  • 2 cans of evaporated milk
  • 8 cups of water
  • Salt and pepper to taste
  • 4 cups of cheese – of your choice
  • 1 stick of butter
  • Stewed Tomatoes – optional

1. Pour 2 pounds of macaroni into the instant pot.

2. Add 8 cups of water

3. Add salt and pepper to taste

4. Close lid, set to seal, set on manual for 5 minutes.

5. As soon as it is done… Do a quick release

6. Open immediately

7. Stir in your two cans of evaporated milk, one stick of butter, and your 4 cups of cheese. Stir gently until it is all mixed together.

8. Add one can of stewed tomatoes if you like an extra yummy taste… And any extra salt and pepper you need.

9. Grab a big bowl and spoon and enjoy!

This is definitely designed for a large family meal… or if you have a small family like mine you’ll have lots of leftovers for snacks and an extra meal or two during the week.

This is a quick pic of each step.

Lynn A. C. Wilson – Resume of a Mother