Tag: Instant

Instant Pot Chili Mac (Vegetarian) by Gordon Ramsay

Instant Pot chili mac is an easy weeknight recipe that’s ready in under 30 minutes. This vegetarian version is made with go veggie cheese, so it’s lactose-free!

I created this recipe for my client GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen.

I’ve been in a big Tex-Mex mood lately. Sorry, not sorry.

This vegetarian chili mac is comfort food at its best. It’s full of pasta, fire-roasted tomatoes, beans, corn, and two kinds of GO VEGGIE lactose free cheese for extra cheesy goodness. Plus it’s made in an Instant Pot!

This is an easy one-pot meal to make on a busy weeknight. It makes a ton of leftovers to enjoy throughout the week, and it reheats well. It would also be an awesome addition to any Superbowl party (I can’t believe how quickly that’s coming up already!)

How to make instant pot chili mac

To build a great base of flavor, start by sauteing onion, garlic, and jalapeno in some olive oil. Once the vegetables are soft, add the pasta, vegetable stock, beans, and tomatoes. Lock the lid of your pressure cooker (make sure it’s set to sealing!) and turn it on high pressure for 4 minutes. It will take about 10 minutes for the pot to come to pressure, but compared to the time it takes to bring a big pot of water to a boil for pasta, you’re still getting a good deal here.

When the timer goes off, release the pressure manually and add the corn. Now comes the good part: stir in all of that delicious cheese. GO VEGGIE cheese always melts really well, but it’s especially impressive when you stir it into super hot ingredients like these. It melts into the pasta and get all stretchy and gooey and awesome.

If you don’t have an Instant Pot, you can also make this recipe on the stove top. Follow the same steps below, but bring the mixture to a boil after you add the vegetable broth. Simmer the pasta for 8 minutes, or until cooked al dente.

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 25 minutes

Instant Pot chili mac is an easy weeknight recipe that’s ready in under 30 minutes. This vegetarian version is made with GO VEGGIE cheese, so it’s lactose free!

Ingredients

1 tablespoon olive oil
1 onion, diced
1 jalapeno pepper, minced
2 garlic cloves, minced
1 tablespoon chili powder
1 pound elbow macaroni
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) fire roasted diced tomatoes
3 cups vegetable stock
1 cup frozen corn
2 cups GO VEGGIE cheddar shreds
1 cup GO VEGGIE mozzarella shreds
cilantro, avocado, or jalapenos for garnish (optional)

Instructions

Using the saute function of your pressure cooker, heat the oil. Add the onion, jalapeno, and garlic; cook 3-4 minutes, or until softened. Stir in the chili powder, then pour in the macaroni, beans, tomatoes, and vegetable stock.
Lock the lid, making sure it’s set to “sealing.” Cook on high pressure for 4 minutes.
Manually release the pressure. Carefully remove the lid and stir in corn and the cheeses.
If desired, top the chili mac with cilantro, sliced jalapenos (fresh or pickled), or diced avocado.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 250 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 6mg Sodium: 371mg Carbohydrates: 37g Fiber: 8g Sugar: 4g Protein: 11g

Instant Pot Chicken Caldo — The Skinny Fork by Gordon Ramsay

Traditionally, caldo is a rather chunky soup. Usually the vegetables are cut pretty large. The soup is often served with tortillas or rice to make for a complete meal, but honestly… I was good with it just the way it was!

The other additional optional toppings are there just for fun. They really don’t add a whole lot to the soup, they’re more of a finishing garnish, so feel free to leave them out. Everything else though, is a must.

Instant Pot Barbecue Baked Beans by Gordon Ramsay

Instant Pot barbecue baked beans get a kiss of sweetness from maple syrup and a kick of spice from jalapeno pepper.

Baked beans were a staple at just about every family gathering we had when I was growing up, from Baptisms to backyard barbecues. They’re one of my mom’s signature dishes, and everyone goes crazy for them.

Everyone, that is, except me. I was never into them – barbecue baked beans out of a can were more my style. This Instant Pot baked beans recipe is inspired by my childhood favorite. They’re a little sweet, a little spicy, and have a hint of classic barbecue flavor thanks to smoked paprika. These barbecue baked beans are sweetened with maple syrup and molasses, because that’s how I do things here in the Healthy Delicious house.

Starting with dry beans means they have a gloriously smooth, creamy texture. No dry, mealy beans here! Plus, thanks to the Instant Pot, they’re ready in just about an hour and a half and you don’t have to heat up your house with a hot oven.

They’re great with burgers, hot dogs, pulled pork, and other picnic food and would be great for Labor Day. But keep this recipe handy all winter long because they’re also fantastic with baked ham. The leftovers are also great spooned over tortilla chips and topped with melted pepper jack cheese.

Instant Pot Barbecue Baked Beans

Yields 8

Ingredients

1 Tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 jalepeno, minced
1 pound dry pinto beans, picked over
1/4 cup tomato paste
1/4 cup maple syrup
2 Tablespoons apple cider vinegar
2 Tablespoons molasses
1 Tablespoon mustard
2 teaspoons smoked paprika
4 cups vegetable stock

Directions

Turn the Instant Pot on the ‘Sauté’ mode. When the pot is hot, add the olive oil, onion and the jalapeno. Cook until the onion is translucent, 2-3 minutes.
Stir in the beans, tomato paste, maple syrup, vinegar, molasses, mustard, and paprika. Mix well, then stir in the vegetable stock.
Put the lid on, making sure that the pressure valve is in the “Sealing” position. Cook on high pressure for 1 hour.
When the pot beeps, let the pressure release naturally for 20 minutes, then carefully turn the pressure valve to “venting” to release the remaining pressure.
If the beans are too saucy, return the pot to the Saute function and let the beans simmer for about 5 minutes, or until the liquid has thickened. Season to taste with salt and pepper and garnish with scallions, if desired.

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I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.