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Instant Pot Chocolate Pumpkin Cheesecake

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Instant Pot Chocolate Pumpkin Cheesecake

We love all things pumpkin. Instant Pot Pumpkin Steel Cut Oats are made for breakfast almost every day. Pumpkin pie is at every holiday meal and for my hubby’s birthday. So naturally, I had to create a pumpkin cheesecake. But not just any pumpkin cheesecake but one with chocolate! I love how the chocolate topping and chocolate cookie crust make a happy introduction and end with a happy pumpkin middle.

WHY THIS CHOCOLATE PUMPKIN CHEESECAKE IS SO DELICIOUS

  • This is cheesecake, need I say more?
  • Okay fine, this is pumpkin flavored too. Give me all things pumpkin!
  • Alright, we can’t forget something as important as chocolate! This instant pot pumpkin cheesecake has chocolate on top AND a chocolate cookie crust on bottom. Mic drop.
  • Making this in the steamy environment of the Instant Pot, allows the cheesecake to remain soft and creamy, without cracking on top. This creates a chocolate pumpkin cheesecake that’s a show stopper when you’re all finished.
  • Full fat cream cheese. Just do it, you’re already making cheesecake. Make it taste gooood with the full fat kind.

Instant Pot Chocolate Pumpkin Cheesecake

THINGS NEEDED TO MAKE INSTANT POT CHOCOLATE PUMPKIN CHEESECAKE

  • parchment paper
  • foil
  • nonstick spray (we like non-aerosal avocado oil)
  • Cheesecake pan that will fit inside 6QT Instant Pot. Use this stainless steel push pan with a handle (genius) or this springform pan.
  • food processor or electric mixer
  • Cooling rack


Don’t be scared at making your first cheesecake in the Instant Pot! Once you try your first homemade cheesecake, you’ll be hooked! It really isn’t that hard and the rewards are worth it. Think of all the different kinds you can make! The possibilities are endless. Homemade cheesecakes also make the perfect gift for a hostess, teacher or dessert for work parties!

Instant Pot Chocolate Pumpkin Cheesecake

Instant Pot Chocolate Pumpkin Cheesecake
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Instant Pot Chocolate Pumpkin Cheesecake

Tasty pumpkin cheesecake that reminds you of fall with the added indulgence of a bit of chocolate.

Course Dessert, Instant Pot
Keyword Dessert, Instant Pot
Prep Time 30 minutes
Cook Time 30 minutes
NPR 10 minutes
Total Time 1 hour
Servings 12
Author Instant Pot Creations

Ingredients

Crust:

  • 1 1/2 cups Oreo cookies (about 12-15)
  • 2 tbsp butter, melted

Cheesecake filling:

  • 2 8 oz full fat cream cheese, room temperature (I like Philadelphia brand)
  • 1/2 cup coconut sugar (you can sub sugar)
  • 2 tbsp All purpose flour
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 2 eggs, room temperature

Chocolate Topping:

  • 1/2 cup semi sweet chocolate chips
  • 1 tsp coconut oil

Supplies:

  • 7" Springform cheesecake pan
  • Instant Pot trivet
  • Foil
  • Parchment Paper
  • Nonstick spray or coconut oil

Instructions

  1. Allow cream cheese and eggs to come to room temperature before beginning recipe. You can speed up this process by placing the eggs in a bowl of warm water for a few minutes. Place cream cheese on a plate and microwave for several seconds, being careful not to melt it or let it get too soft if you want to speed up the process of making it come to room temperature. 

Prepare the Pan:

  1. Meanwhile, prepare the 7" springform cheesecake pan. Release the spring and remove the top ring of pan. Cut a piece of parchment to fit the bottom of the pan (tracing with a pencil helps). Place ring back on cheesecake pan and secure lever. Spray sides and bottom of the pan and place the parchment on the bottom. The spray will help it stay in place.

Prepare the Crust:

  1. In a food processor, blend cookies into crumbs. Add melted butter and blend again until combined.
  2. Add crust crumbs into the prepared cheesecake pan. Press the edges of the crust about 1-1.5" up the sides of the pan. Place crust pan in the freezer for 30 minutes.

Cheesecake Batter:

  1. In a large mixing bowl, add room temperature cream cheese, sugar and flour. Blend until combined and smooth. Add pumpkin puree, vanilla and pumpkin pie spice and blend.

  2. Add eggs and slowly turn on mixer and mix until just barely incorporating the eggs into the batter. Mix in the eggs by hand the rest of the way until just mixed together (this will prevent the cheesecake from rising too much and overflowing).

  3. Pour cheesecake batter into prepared crust and pan. Using the foil, tear off a long enough piece to create a sling for the cheesecake pan. Take the piece of foil and fold it in half hotdog style and then again in half again. You will now have a piece that is about 4-5" in width and about 22" in length. You will use this to help lift the cheesecake pan out of the Instant Pot.

  4. In the Instant Pot, place the trivet and 1 cup of water into the inner pot. Insert the foil sling. Place cheesecake pan on trivet and sling. The foil will now have long enough handles to grab above the pan. Tuck them down between the sides of the pan and the pot if you need to move them out of the way to close the lid. Make sure you have your sweet sealing ring on the lid and not a savory garlic smelling one. Close the lid.

Pressure Cook:

  1. Turn knob to sealing and pressure cook on high for 30 minutes, followed by a 10 minute natural pressure release. Quick release any remaining time.
  2. Open the lid carefully preventing the condensation from spilling onto the cheesecake in the process. If too much condensation has accumulated on cheesecake, use a paper towel to gently soak up the water. You don't need to press down, just place the paper towel on the wet area and it will soak up easily.
  3. Using the foil sling, lift cheesecake pan out of the Instant Pot and place on a wire rack. Using a thin knife or flat spatula, gently insert and run along the inside edge of pan and cheesecake to help release cheesecake from the edges. Leave alone to cool for about an hour.

  4. After the hour is up, open the spring release on the pan and take off the ring. Transfer pan bottom with the cheesecake still on it to the refrigerator and allow it to chill for 4 hours or overnight.

Chocolate Topping:

  1. When you are ready to serve the cheesecake, it's time to prepare the chocolate topping. Add chocolate chips and coconut oil in a microwave safe bowl. Heat in microwave for 30 seconds. Stir and continue to microwave in 15-30 second increments until fully melted and smooth.
  2. Transfer cheesecake to serving plate, if desired. Spread chocolate on top of cheesecake evenly. The chilled cheesecake will cool and harden the chocolate back to a crispy shell on top. Or eat right away while the chocolate topping is still creamy!

Instant Pot Caramelized Bacon Green Beans

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Instant Pot Bacon Green Beans on blue plate

I’m just going to say it, we are in love with these Instant Pot caramelized bacon green beans. We are not, however, fans of the typical green bean casserole that’s served during the holiday meals. Don’t hate me!  The thing is, usually the green bean casserole is made with cream of mushroom stuff that gives both my hubby and I shivers of digust. The only part I like to eat is the unhealthy fried crunchy onions on top and those don’t exactly count as eating vegetables.

We do love to have at least one side of vegetables with our holiday meal and simple steamed green beans seasoned with salt and pepper, was the usual choice. Then bacon entered the green bean scene. Using the Instant Pot, we were able to make these fresh green beans into an easy instant pot carmelized bacon green beans masterpiece.

Make this for your next holiday meal, especially if you’re in charge of bringing a side, and you’ll have raving fans. But why keep it to the holidays? Make it anytime you get the craving.

instant pot bacon green beans

WHAT MAKES INSTANT POT CARAMELIZED BACON GREEN BEANS SO ADDICTING

  • Fresh green beans means best tasting fresh flavor, more nutrients and excellent tender texture when you bite into them.
  • Salty crisp bacon flavors the beans and pairs so well with the sweet sauce
  • Coconut aminos are the healthy soy/gluten free replacement of soy sauce and provide a sweet sauce
  • Coconut sugar matches the flavor of coconut aminos yet doesn’t make the dish taste like coconut at all. Just sweet and salty, the perfect combo without refined sugar
  • Onions and garlic provide depth and flavor that also brings delightful aromatics to the instant pot carmelized bacon green beans.

instant pot bacon green beans

WHY THE INSTANT POT MAKES BACON GREEN BEANS EASY TO MAKE

  • This entire recipe can be made using just the Instant Pot
  • No need to watch a boiling pot of green beans on the stove
  • No straining/draining of hot liquid from the pot required
  • Perfectly steamed green beans that are bite tender but not mushy
  • Frees up your hands so you can make the other holiday food
  • Utilizing the keep warm mode feature on the Instant Pot means the veggies stay warm until ready to serve

If you want to multi task to help save some time and don’t mind washing one extra dish, I also share my oven method for cooking crispy bacon. I usually opt for cooking the bacon in the oven because it does save me time and I can cook all of the bacon together on the pan!  Trust me, taking the extra time to add bacon to this dish is what makes this incredible. My family gobbles this up so quickly, it’s ridiculous.

HOW TO COOK BACON WITH THE OVEN METHOD

  1. Line a large cooking sheet with foil (for easy clean up later).
  2. Place bacon on cookie sheet, without overlapping bacon pieces.
  3. Place bacon in a cold oven. Turn oven on to 400F and cook for 18-20 minutes or until crispy.
  4. Remove bacon from oven and place on a paper towel lined plate to absorb the grease.
  5. Once cooled, chop bacon into bits.

HOW TO COOK BACON IN THE INSTANT POT

Bacon cooking in instant pot

  1. Push saute mode on the Instant Pot. While the pot is heating up, chop bacon into 1/4″ slices.
  2. When screen reads HOT, add bacon and cook until crispy. The grease from the bacon will release, therefore no additional oil is needed. You may have to cook in 2 batches.
  3.  Remove cooked bacon and allow to rest/drain on a plate covered with 2 layers of paper towels to absorb the grease.
  4. Make sure to deglaze the pot by adding 1/4 cup of water to help loosen up the cooked on bacon bits in the pot as you scrape with a spatula. This takes about 3-4 minutes to do. Deglazing the pot prevents any BURN error on the screen when pressure cooking afterwards.
instant pot bacon green beans
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Instant Pot Caramelized Bacon Green Beans

Course Healthy Eats, Instant Pot, Side Dish
Cuisine American
Keyword Gluten Free, Instant Pot
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Instant Pot Creations

Ingredients

  • 1 lb bacon, cut into bits
  • 1 red onion, diced
  • 1 tsp garlic, minced or 2 cloves
  • 1/4 cup water, plus 3 tbsp add'l water
  • 1.5 lb fresh green beans, snapped into 1-2" pieces
  • 1 tbsp fresh ginger, grated
  • 1/4 cup coconut aminos
  • 3 tbsp coconut sugar
  • 1 tsp salt

Instructions

  1. Push saute mode on Instant Pot. While the pot is heating, cut up bacon into 1/4" sized strips (to make into bits).

  2. When Instant Pot screen reads HOT, add bacon. The grease from the bacon will release and be the only cooking oil you'll need. Cook until crispy. You may need to cook in 2 batches. Or cook bacon using the oven method (see notes).

  3. Remove cooked bacon and allow to rest/drain on a plate covered with 2 layers of paper towels to absorb the grease.

  4. Drain all but 1-2 tsp of bacon grease from the Instant Pot and discard. Saute onion in pot until transluscent. As the onion releases juices, scrape the bottom of pot to help it release cooked on bacon marks. Add garlic and cook for 1 minute.

  5. Add 1/4 cup water into pot and deglaze pot by scraping bottom of pot with spatula until bottom is smooth/clean. This prevents a BURN error.

  6. Add green beans, 3 tbsp water, close lid and turn knob to sealing. Cook on high for 5 minutes. Quick release pressure when cooking is done. Open lid when safe to do so.

  7. Push cancel button and push saute mode. Add coconut aminos, coconut sugar, salt and stir together in the Instant Pot. Saute for 3-5 minutes, until sugar has melted and caramelized a little. Sauce will be thin. Add bacon bits to the green beans and mix well.

  8. Serve with fresh cracked pepper on top, if desired. Pairs well with mashed potatoes, stuffing, holiday favorites or any time of the year!

Recipe Notes

Oven Method Cooking Bacon:
Line a large cooking sheet with foil for easy clean up later. Place bacon on cookie sheet, without overlapping bacon pieces. Place in cold oven. Turn oven on to 400F and cook for 18-20 minutes or until crispy.

Remove bacon from oven and place on a paper towel lined plate to absorb the grease. Enjoy!

Instant Pot Peppermint Cheesecake by TIDBITS
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Instant Pot Creamed Spinach by Stay Snatched
Instant Pot Jalapeño Cheddar Corn Bread by Herbivore Cucina
Instant Pot Eggnog Stuffed French Toast by Devour Dinner

Instant Pot Bacon & Herb Scalloped Potatoes by Sweet N Sassy Eats
Pressure Cooker Cranberry Baked French Toast by Pressure Cooking Today
Instant Pot Peanut Clusters by Cooking with Karli
Creamy Instant Pot Green Bean Casserole by Instant Pot Eats
Instant Pot Applesauce by The Butter Half

Instant Pot Cornmeal Dumplings by Enhance Your Palate
Instant Pot Cranberry Meatballs by Life Made Simple
Instant Pot Spinach Artichoke Dip by Happy Healthy Mama
Instant Pot Maple Mustard Turkey Breast by Greens & Chocolate
Instant Pot Garlic & Herb Carrots by Piping Pot Curry

Delightfully Delicious Deviled Eggs by My Imperfect Kitchen
Instant Pot Cranberry Apple Pecan Rice Pilaf by 365 Days of Slow Cooking and Pressure Cooking
Instant Pot White Chocolate Creme Brulee with Candy Cane Sugar Shell by Instant Pot Cooking
Instant Pot Whole Tandoori Chicken by Ministry of Curry
Instant Pot Caramelized Bacon Green Beans by Jenuine Home/Instant Pot Creations

Instant Pot Salsa Chicken Quinoa Bowl

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Instant Pot salsa chicken quinoa in a white bowl with gingham napkin

It’s the same problem I have every day when it comes to cooking meals. What can I cook fast with the least hassle and that everyone will enjoy? Bonus when I also have all ingredients on hand and not have to run to the store. This instant pot salsa chicken quinoa bowl fits all of these requirements. Easy, fast dinners that are healthy are my jam! This gluten free meal was happily devoured by my kids as they were asking for seconds.

EASY FAMILY MEALS CONSIST OF

In my mind, easy meals must include the following:

  • Comes together quickly (10 min or less of meal prep)
  • Least amount of prep work like slicing and dicing or none at all
  • Doesn’t dirty a million dishes to prepare.
  • Simple ingredients that I usually always have on hand so no running to the store last minute
  • Food that all of my family will eat and enjoy. When this happens, it’s a miracle.
  • As hands-free cooking as I can get. The Instant Pot makes hands-free cooking possible.

We like to use our favorite Instant Pot Black Bean recipe because they are packed with such an amazing flavor. We love to eat them on everything or by themselves with chips because they are that good. However, in a pinch, you can also use canned black beans in this instant pot salsa chicken quinoa bowl.

 

Instant Pot Salsa Chicken Quinoa Black Bean bowl

Instant Pot Salsa Chicken Quinoa Black Bean bowl
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Instant Pot Salsa Chicken Quinoa Bowl

Course Dinner, Healthy Eats, Instant Pot, Lunch, Main Course
Cuisine American, Mexican
Keyword Gluten Free, Instant Pot
Prep Time 5 minutes
Cook Time 20 minutes
Natural Pressure Release 15 minutes
Total Time 25 minutes
Servings 8
Author Instant Pot Creations

Ingredients

Quinoa

  • 2 cups quinoa, rinsed and drained
  • 2 cups water (or chicken stock for more flavor)
  • 1/4 tsp salt (omit if using chicken stock)

Salsa Chicken

  • 1.5 lb Frozen thin sliced chicken breasts
  • 2 cups salsa (we like Organic Jack's Cantina salsa)
  • 2 cups black beans, cooked

Instructions

Note about using 1 or 2 Instant Pots:

  1. If you have two Instant Pots, then cook the quinoa at the same time as the chicken. If using only one Instant Pot, then make the quinoa first. Then remove quinoa from pot into a bowl and cover to keep warm. Wash out pot and then cook chicken in the Instant Pot.

Quinoa

  1. Using a fine mesh strainer, rinse and drain the quinoa. Add quinoa, water (or stock) and salt to the Instant Pot. Close lid and turn knob to sealing. Cook on high pressure for 1 minute followed by a 10 minute natural pressure release. Release any remaining pressure afterwards.

Salsa Chicken

  1. Place frozen chicken breasts in Instant Pot. Pour salsa over the top of chicken. Close lid and turn knob to sealing. Pressure cook on high for 20 minutes with a full natural pressure release after cook time is over.

  2. Open lid and shred chicken while in the pot (it prevents drying out the chicken).

  3. Push saute mode and add black beans (add green chiles and cumin if using canned beans). Cook until beans are heated through.

  4. Serve quinoa in the bottom of a bowl with salsa chicken over the top.

Recipe Notes

Use this black bean recipe. Or use 15 oz can, drained, rinsed. If using canned beans, also add 1 tsp cumin and 4 oz can diced green chiles.

 

Best Instant Pot Black Beans

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Instant Pot Black beans, rice, spinach and salsa salad

Why are these the best instant pot black beans? Let’s just say that once you make them, you will be hooked and start making them on repeat each week. Our family loves to eat them by themselves with some tortilla chips! Every time the eat through a batch of beans, my kids ask me to make another batch.  Here are some of our other favorite ways to eat them.

FAVORITE WAYS TO EAT INSTANT POT BLACK BEANS

  • By themselves or with tortilla chips
  • Topping in a salad. I love to eat these with some cilantro lime rice, fresh baby spinach and salsa.
  • Salsa chicken quinoa bowl
  • Burrito bowls with rice
  • Nachos topping
  • Scrambled eggs. Seriously! We loved throwing some into our scrambled eggs for a southwestern flair.
  • Black bean soup
  • Taco soup

Instant Pot black beans, cilantro lime rice, baby spinach and salsa salad with Late July Multigrain chips

Our favorite Late July multigrain tortilla chips on top of black bean salad.

Instant Pot Salsa Chicken Quinoa Black Bean bowl

Instant Pot Salsa Chicken Quinoa Bowls that are super easy and quick to make.

Instant Pot Pulled Pork Black Bean burrito

Pulled Pork Burritos with the best instant pot black beans.

HOW TO MAKE THE BEST INSTANT POT BLACK BEANS

  1. Pick through beans and discard irregular beans and any debris.
  2. Rinse beans in a strainer, drain.
  3. Add all ingredients into Instant Pot except for salt and worcestershire sauce.
  4. Pressure cook beans.
  5. Open lid and add salt, worcestershire sauce and stir.
  6. Serve and enjoy with your favorite people!

Instant Pot black beans, cilantro lime rice, baby spinach and salsa salad

Instant Pot black beans, cilantro lime rice, baby spinach and salsa salad
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Best Instant Pot Black Beans

Course Dinner, Healthy Eats, Instant Pot, Lunch, Side Dish
Cuisine Mexican
Keyword Gluten Free, Instant Pot
Prep Time 5 minutes
Cook Time 40 minutes
Natural Pressure Release 10 minutes
Total Time 45 minutes
Servings 8
Author Instant Pot Creations

Ingredients

  • 1 lb dried black beans
  • 3 cups water
  • 4 oz can diced green chiles
  • 1 onion, quarted
  • 2 cloves garlic, or 1 tsp minced
  • 2 bay leaves
  • 1 tsp cumin
  • 2 tsp Worcestershire sauce (gluten free)
  • 2 tsp salt

Instructions

  1. Pick through the black beans, removing any bad pieces or debris. Rinse and drain.

  2. Add water, green chiles, onion, garlic, bay leaves and cumin into the Instant Pot. Close lid and turn knob to sealing. Cook on high for 40 minutes followed by a 10 minute natural release (or full natural release is fine too). Turn knob to venting to release any remaining pressure.

  3. Add salt, Worcestershire sauce and stir. The large pieces of onion and garlic will disintegrate as you stir. Remove bay leaves and discard.

  4. Serve with chips or over salads, in soups, or as a side to your favorite mexican dish.

Instant Pot Creations Ebook Accessories

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You bought the Instant Pot Creations Ebook and now you’re ready to get cooking!  The following compilation of products and accessories will help you as you cook with the recipes found in the ebook. If you haven’t already grabbed your copy, you can find it here.

woman cooking with ultra instant pot in white kitchen

Photo by Lisa Dejager Photography

(This post contains affiliate links.  This means that I receive a small commission (at no cost to you)

if you purchase something through the links provided. Thank you for supporting Instant Pot Creations!)

 

You’ll need an Instant Pot and the most popular models are the Instant Pot Duo in either the 6QT or 8QT size. All of the recipes in the ebook were made using the 6QT size but the 8QT will work perfectly too.

Other accessories such as additional sealing rings are recommended for switching out when you are cooking something savory to a sweet dish. Because no one likes oatmeal that tastes like garlic, which happened to me before I started switching the rings. Now I use one color for sweet and the other color for savory.

You’ll want to grab these inexpensive ramekins to make the coconut creme brulee from the ebook and the egg bite mold is perfect for making the hash brown bacon egg bites recipe.

This instant read thermometer is perfect for checking the temperature when making yogurt or internal meat temperatures.

This oven safe glass Pyrex bowl is my favorite and the exact size to fit inside both the 6QT & 8QT models for pot-in-pot cooking. You’ll use this bowl for making frittatas, blueberry french toast and brown rice farina. Plus, it can be used over and over again to store leftovers in the fridge! I use mine so much, I bought a second one.

The kitchen torch is not a necessity but definitely a fun tool for the person who loves to cook. Create the perfect crispy sugar coat on the coconut creme brulee with it.

   

The Tinkyada brand is our favorite pasta for gluten free cooking in the Instant Pot. This gluten free pasta holds up pretty well without turning into mush even in the pressure cooker! Click on any of the 3 pasta pictures for the links. I used these products when making Gluten Free Instant Pot Goulash, Gluten Free Instant Pot Chicken Noodle Soup, and Gluten Free Instant Pot Lasagna Soup.

       

Homemade chicken broth tastes so delicious and has amazing healing properties. Sometimes you just don’t have the time to make it homemade or any ready to use right when you need it. Click on the images above for any of these ready-to-go broth options that are favorites for such an occasion. Note that although the Better than Bouillon products do not list gluten as an ingredient, they are not labeled as gluten free. For those with a gluten allergy, use caution when choosing this product. The Imagine broth products are gluten free.

     

Gluten free hot cereal options such as organic, gluten free brown rice farina, old fashioned oats and steel cut oats are perfect for making the delicious breakfast recipes shared in the Instant Pot Creations Ebook.

Baking supplies like high quality cacao powder, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or parchment paper for to help you make the gluten free chocolate cake recipe in the springform pan (which is also perfect for cheesecakes).

           

Favorite high quality, creamy and delicious coconut milk options. Click on the images above to choose from these favorite options for the coconut yogurt.

            

Additional products for making coconut yogurt in the Instant Pot. The vegan yogurt starter is a must for making coconut yogurt. Then don’t forget the thickening agent such as gelatin. Or for a vegan option, try agar powder and agar agar flakes.

Thank you again, for purchasing the Instant Pot Creations Ebook! I hope this list is helpful in guiding you towards the products that I mention in the ebook. I recognize that it’s not always the best price to buy some of the items online because prices can fluctuate from the time of posting. Feel free to pick up the items at your local grocery store if they’re cheaper! I’m all about saving money. Some items are hard to find at a local store, such as the vegan yogurt starter, high quality coconut milk or the agar products. I recommend buying these on Amazon.

I am so grateful and honored for your excitement towards these recipes that I created with you in mind! It’s my hope that these recipes will fuel your body with foods that taste good and are kind to your health! Much love and many thanks for supporting my ebook!

Instant Pot Creations Recipe Ebook

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You guys! I finally have the Instant Pot Creations Recipe Ebook available for PREORDER!  I created this Ebook based on what YOU wanted. You told me you wanted healthy comfort foods. Many of you wanted Whole 30 and Paleo options.  You also wanted to keep the ease of one pot cooking for dinner without a bunch of extra pans to wash.

You voted and I listened.  This Instant Pot Creations Recipe Ebook is for you! I’m here to help you use your Instant Pot to get in and out of the kitchen as quick as possible while eating healthy! Pre order your copy here to buy this ebook with LIMITED time presale pricing! Because I know you love saving money too!

Photos: Lisa Dejager Photography

Instant Pot Venison Chili

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Instant Pot Venison Chili

Instant Pot Venison Chili with cornbread

This chili is our family favorite to make in the Instant Pot. I make a big pot every 2-3 weeks and serve it with cornbread. Usually I make it with ground turkey, but we had a bunch of ground venison in the freezer from my hubby’s last hunt. I had been avoiding cooking with it for months because I was scared of the infamous “game” type flavor. I had NEVER cooked with venison before so I was apprehensive. We’ve made this chili using ground venison twice now and everyone agrees that it’s now our favorite version and doesn’t taste gamey at all! Feel free to use ground turkey in lieu of venison.

Also, don’t be scared of the cocoa powder! I promise it won’t make your chili taste like chocolate, it just deepens the flavor.

*Note that this recipe is specific for the 8 quart Instant Pot size.

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Instant Pot Venison Chili

This recipe is for the 8 quart Instant Pot. If using a 6 quart, reduce amounts by half or 3/4 amount.

Course Dinner, Healthy Eats, Instant Pot, Main Course, Soup/Chli
Prep Time 10 minutes
Cook Time 20 minutes
Natural Release 10 minutes
Total Time 30 minutes
Servings 14 servings

Ingredients

  • 1 lb ground venison (mine is mixed from butcher with a small amount ground beef
  • 1 tb oil (I use avocado)
  • 1 onion, diced
  • 29 oz can tomato sauce
  • 15 oz can diced tomatoes
  • (2) 15 oz cans kidney beans with liquid
  • (2) 15 oz cans pinto beans with liquid
  • 6 oz can diced green chiles
  • 2 cups water
  • 1 tb cocoa powder
  • 1 tb chili powder (add more if you like it spicy)
  • 2 tsp salt
  • 2 tsp cumin powder
  • 1 1/2 tsp ground black pepper

Instructions

  1. Push Sauté and wait until screen says HOT. 

  2. Add oil, meat and onion to the pot and cook until brown. Add remaining ingredients and stir.

  3. Pressure cook on HIGH pressure for 20 min. Natural pressure release for 10 min followed by a quick release for any remaining pressure.

Instant Pot Perfect Hard Boiled Eggs

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Instant Pot Hard Boiled Eggs are so simple to make with perfect results every time!

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Instant Pot Perfect Hard Boiled Eggs

Making hard boiled eggs has never been easier to make or peel! The Instant Pot makes perfect hard boiled eggs time after time!

Course Healthy Eats, Instant Pot, Side Dish, Snack
Prep Time 2 minutes
Cook Time 5 minutes
Quick Release 5 minutes
Total Time 7 minutes
Servings 12 servings

Ingredients

  • 1 dozen eggs
  • 1 cup cold water

Instructions

  1. Place trivet in bottom of cold (room temperature) pot.  Add 1 cup cold water and stack the eggs on top of trivet.  You can add as many as you want, carefully stacking them as you fill up the pot.  1 dozen eggs fit easily in a 6qt.

  2. Close lid on Instant Pot and cook on HIGH pressure for 5 minutes, followed by a Quick Pressure Release after cook time is up. Remove lid.

  3. Transfer and submerge the eggs into a large bowl of ice cold water. Let cool for 5 minutes. 

  4. That's it! Super easy to make and even easier to peel!

    Store eggs in fridge if not using right away.