Instant Pot Cinnamon Rolls

pillsbury cinnamon rolls Instant Pot

 

 

If we met in real life you would see that I’m easy going and probably way too easy and laid back but my husband and kids love me to pieces 🙂 (let’s hope you don’t read about me in the newspaper weeks from now when you’ll find me literally loved to pieces 🙂 – poor woman really didn’t have a clue 🙂 but I tell you it was all those Instant Pot recipes that she kept trying on that family of hers. She slowly made them crazy after all. What can I say other than the fact that I love creating in my Instant Pot! 🙂 – No, I’m just goofing around here because they truly loved the Instant Pot cinnamon rolls. And here’s how I baked them:

Keep in mind that the reason I tend to have really quick meals is the fact that I have three really picky eaters in my house.

These Instant Pot cinnamon rolls really hit the spot with my three little picky eaters.Click To Tweet

I’m aiming towards my dreams where it’s just like it was in the good old days where my kids would sit down after I’d been cooking all day long and they’d enjoy it- we’re getting there even if we’re not there just yet.

I do have two Instant Pots I’m working with and every day I’m adding to my list of tried and true recipes. Today we’re working on Instant Pot cinnamon rolls.


 

Try this pan and trivet, for a successful recipe.

 

Note: Getting the pan out to the Instant Pot is very hard, it is extremely hot. If you plan on using the Instant Pot, please invest in a pair of special gloves. They will save you many burns.

Ingredients
  • 1 can of PIllsbury Cinnamon Rolls (obviously, can use other brands)
  • 2 cups of water

Instructions

  1. Put your trivet into the Instant Pot.
  2. Pour two cups of water.
  3. Then using non-stick cooking spray, spray your pan.
  4. Then add the cinnamon rolls to the sprayed pan
  5. Then add foil to your pan.
  6. Place the pan into the Instant Pot,
  7. Set the timer for 13 minutes. (High Pressure, Manual setting)
  8. Let it naturally release when the timer goes off.
  9. (Note: They appear to be denser than just baking them. I will be working on adjusting the water and time this week)
$9.95

Instant Pot Meatloaf

This here's a hearty Instant Pot dish of scrumptious meatloaf, mashed potatoes, and Brussels sprouts for a family of 6. Make a whole nutritious dinner in one pot with this quick and easy Meatloaf and Mashed Potatoes recipe!

Course Main Course
Cuisine American
Keyword Hamburger
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

  • 2 lbs. ground beef I used lean ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 1/2 cup onion diced
  • 2 tsp. garlic powder
  • 2 tsp. dried parsley
  • 1 tsp. salt and pepper
  • 1/2 cup honey BBQ sauce
  • 2 tbsp. brown sugar meatloaf topping
  • 2 tbsp. mustard meatloaf topping
  • 1/3 cup ketchup meatloaf topping
  • 3 lbs. yellow potatoes washed and quartered mashed potatoes
  • 1 cup chicken broth mashed potatoes
  • 1 cup half and half mashed potatoes
  • 4 tbsp. butter mashed potatoes
  • 3/4 cup sour cream mashed potatoes
  • 1 tsp. garlic powder mashed potatoes
  • salt and pepper to taste mashed potatoes

Instructions

  1. Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.

    Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.

    Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees.

    Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.

    Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.

    Serve the meatloaf in slices with the mashed potatoes. Enjoy!

    Instant Pot Meatloaf and Mashed Potatoes

Recipe Notes

Meatloaf

UPDATE Some people are finding that 20 minutes is not enough time to fully cook their meatloaf. I use an 8 quart Instant Pot for this recipe and 20 minutes works great. If your IP is smaller, try increasing the time up to 25 minutes. If it's still not cooked in the center, you can finish it in the oven at 350 degrees. Once it's cooked through finish with the topping and broil.

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Some of the links in this post are our referral links (to products we not only believe in but also very happily use ourselves), meaning, at no additional cost to you, we will earn a commission if you make a purchase. The commission we earn helps us to keep our blogs up and running smoothly. We thank you! O:)

All activities here are activities I feel are safe for my own children.  As your child’s parents/guardians, you will need to decide what you feel is safe for your family.  I always encourage contacting your child’s pediatrician for guidance if you are not sure about the safety/age appropriateness of an activity. All activities on this blog are intended to be performed with adult supervision.  Appropriate and reasonable caution should be used when activities call for the use of materials that could potentially be harmful, such as scissors, or items that could present a choking risk (small items), or a drowning risk (water activities), and with introducing a new food/ingredient to a child (allergies).  Observe caution and safety at all times.  The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any of these activities on this blog.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

Okay, so I found this amazingly yummy recipe, Instant Pot Oreo Cheesecake, on this new blog I found that I think is really cute and so far a smash hit with my very picky very hungry family. I know you’re wondering what the blog is I’m talking about and I’m getting to that but it was just too much of a mouthful in that last sentence.:) It’s Dad Cooks Dinner. You really need to check it out because like I said it’s too cute- daddy cooking dinner every night- and super yummy so far.

I know what you’re thinking- it seems like my blog is turning into a foodie blog but I just can’t help it- I love love love my Instant Pot! (If you want one check it out here because everyone in the civilized world needs one for their very own!) 🙂 Have no fear though because I’m still into bringing you great family finds- I just have to transfer my blog posts from my other blog faster. Okay so now back to this amazing cheesecake.

On his blog, Dad Cooks Dinner, Mike Vrobel says his secret to this cheesecake is a 7-inch diameter cheesecake pan but I got a 9-inch because I wanted to use it with my most loved 8-quart Instant Pot since we have a larger sized family. And it sits just above the boiling water on the steaming rack.

It’s also noted for followers of his blog, to note a change in his pressure cooker cheesecake technique. He doesn’t cover the pan with foil anymore. It got in the way of the rising cheesecake, and the center of the cheesecake would not set sometimes.

So I took it on faith to follow his new technique and our cheesecake turned out scrumptious and beautiful to boot!O:)

Jump to Recipe

Instant Pot Oreo Cookie Cheesecake

This is an amazing dessert from your Instant Pot for the whole family especially the Oreo lover in your family. Hurry up and fix it and then enjoy! Just between you and me- crushing up the Oreo cookies for the crust is way too much fun!O:)

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people

Ingredients

  • 3/4 cup Oreo cookies finely crushed for the crust
  • 2 8 ounce packages regular cream cheese softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 large eggs
  • 5 cookies Oreo cookies rough chopped
  • 4 cookies Oreo cookies cut in half for the topping

Instructions

  1. Prepare the pan: Spray the 9-inch cheesecake pan with nonstick cooking spray. Crush the Oreos – I put them in a gallon zip-top bag and pound them with a rolling pin. Spread the Oreo crumbs evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.

  2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and sour cream and beat on low speed until completely blended about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Stir in the 5 rough-chopped Oreos by hand. Pour into the cheesecake pan.
  3. Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put 2 cups of water and the cooking rack in the pressure cooker pot. Make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. (Bend the edges of the foil sling over so they fit under the lid.) Lock the lid on the cooker and pressure cook on high for 20 minutes in an electric PC or 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 15 minutes.)
  4. Cool the cheesecake, then serve: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake from the sides by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Just before serving, set the 8 half-cookies in a ring around the outside edge of the cheesecake, cut side down, pointing towards the center. (See the picture at the top of this post. This gives you one cookie per piece of cheesecake.) Slice the cheesecake into 8 pieces and serve.

Recipe Notes

  • Cutting Oreos in half for the rounds on top is not an exact science – they want to crumble, not cut. Use a long, sharp chef’s knife, and have a few spares. Then, to make up for the mistakes, eat them. It is suggested that maybe next time use chocolate covered Oreo cookies to see if they hold together better surviving the whole ordeal.
  • Using an 8 Quart pressure cooker? I increased the cooking time by 5 minutes and it turned out beautifully.
  • Likewise, for a 6 Quart pressure cooker, the cooking time should be just as is since this recipe was intended for a 7-inch pan.

Tools for this recipe include:



 
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Some of the links in this post are our referral links (to products we not only believe in but also very happily use ourselves), meaning, at no additional cost to you, we will earn a commission if you make a purchase. The commission we earn helps us to keep our blogs up and running smoothly. We thank you! O:)

All activities here are activities I feel are safe for my own children.  As your child’s parents/guardians, you will need to decide what you feel is safe for your family.  I always encourage contacting your child’s pediatrician for guidance if you are not sure about the safety/age appropriateness of an activity. All activities on this blog are intended to be performed with adult supervision.  Appropriate and reasonable caution should be used when activities call for the use of materials that could potentially be harmful, such as scissors, or items that could present a choking risk (small items), or a drowning risk (water activities), and with introducing a new food/ingredient to a child (allergies).  Observe caution and safety at all times.  The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any of these activities on this blog.

Instant Pot Spaghetti

So come on tell me who would have thought you could make Spaghetti with meat sauce all in the same pot in 8 minutes! Yep, that’s right- 8 minutes! I tell you I’m just more and more crazy about (and just plain crazy ?) my Instant Pot. There just isn’t anything this little pot can’t do so far! I mean I can barely believe that I cooked Instant Pot spaghetti all in one pot including browning the ground beef. Is that so cool or what!

It started with us sitting in the living room watching Serenity (awesome movie by the way) and my hubby saying, “Hey, I feel like spaghetti tonight. What are the chances given that it’s so late? ” and I just kind of looked at him like he had six heads and then pictured me serving him the last can of the kid’s Chef Boyardee Spaghetti And Meatballs but no sooner had I had this wicked thought than he said, “hey, what about that Instant Pot? What can it do for us in this situation?”

And with that, we shortly ( and I mean very shortly) found out.

I quickly searched for the recipe and voila!- found it. It required ingredients that we just so happened to have on hand (see below) and it mentioned how long it would take so it looked like we had a winner.

I quickly defrosted the hamburger and rounded up the other ingredients and the rest is history as they say.

And who said that husbands can’t come up with great ideas every once in a while! O:)

Okay, so here is the recipe because you’ve just got to try this for yourself. I had so much fun and what a sense of accomplishment I tell you! 🙂

Instant Pot Spaghetti

Instant Pot Spaghetti - The easiest spaghetti recipe ever made! A quick recipe for spaghetti made right in the instant pot. How cool is that! O:) Get a family favorite meal on the table even faster on busy nights!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 6
Calories 221 kcal
Author Kelli M. Riebesehl | Mommy Blogger

Ingredients

  • 1 Pound Lean Ground Beef
  • 1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning
  • 1 Pound Spaghetti Noodles
  • 1 (24 Ounce) Jar Spaghetti Sauce
  • 36 Ounces (11/2 Jars) Water
  • 1 Can (14.5 Ounces) Diced Tomatoes

Instructions

  1. Set the Instant Pot to saute' and add the ground beef. Add the salt, garlic powder, onion powder, and Italian seasonings. Cook the meat and seasonings, breaking the meat up until it's completely browned. Turn the Instant Pot off. Drain any excess grease from meat if necessary.


  2. Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.


  3. Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use the manual quick release to open the Instant Pot. Stir the spaghetti well. Serve immediately.
    Instant Pot Spaghetti

Recipe Notes

NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.

NOTE:  Some people have had an issue with their noodles "clumping" together.  Try crisscrossing the noodles when you add them to the instant pot, instead of adding them in one big chunk. Some clumping is normal, simply use a fork to pull any noodles apart that have stuck together. 

Needless to say, I am so very happy that I got the Instant Pot. What a treat! And I feel this way every time I use it. Just yesterday I found gobs of recipes that I want to try out. I know I’ve said this before but there’s just nothing you can’t do with your Instant Pot!

Do any of you have an Instant Pot already?  Thinking about getting one?  I’d love to hear what you think!

If you’re thinking about getting one, I would get the 8qt. especially if you have a sizeable tribe of your own at home. Even if your tribe’s smaller, think of the leftovers!

If you are interested in purchasing one, why not check it out here…

Well, that’s all for now folks. Until next time!O:)

Kelli

 

Follow along with Shooting Stars And Little Toy Cars on Facebook, TwitterGoogle+Pinterest or Subscribe by Email or Bloglovin’!

Some of the links in this post are our referral links (to products we not only believe in but also very happily use ourselves), meaning, at no additional cost to you, we will earn a commission if you make a purchase. The commission we earn helps us to keep our blogs up and running smoothly. We thank you! O:)

All activities here are activities I feel are safe for my own children.  As your child’s parents/guardians, you will need to decide what you feel is safe for your family.  I always encourage contacting your child’s pediatrician for guidance if you are not sure about the safety/age appropriateness of an activity. All activities on this blog are intended to be performed with adult supervision.  Appropriate and reasonable caution should be used when activities call for the use of materials that could potentially be harmful, such as scissors, or items that could present a choking risk (small items), or a drowning risk (water activities), and with introducing a new food/ingredient to a child (allergies).  Observe caution and safety at all times.  The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any of these activities on this blog.