11 Warm and Delicious Fall Weight Watchers Soup Recipes. Keep on track this Fall with these easy and fast soup recipes with Weight Watcher’s Points! 

Fall is right around the corner! I’ve started planning my fall recipes and I love these soup recipes. Soup is one of my favorite hearty dinner options as the weather begins to cool down!

Here are…

 

11 Fall Weight Watchers Soup Recipes!

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Weight Watchers Slow Cooker Taco Soup @ Recipe Diaries

Mexican food is my favorite and this slow cooker taco soup is full of hearty veggies plus has a hint of heat. It’s so good!!

Weight Watchers Lasagna Soup @ Recipe Diaries

All of the taste and heartiness of lasagna but in a yummy soup! This soup is even better warmed up the next day!

Weight Watchers Friendly Tortellini Soup @ This Mama Loves

The thing I love most about Weight Watchers is that you can still eat your favorite foods. This tortellini soup is one that kids will love too!

Weight Watchers Zero Point Cabbage Soup @ Recipe Diaries

Looking for a way to slim down quickly? This soup has ZERO points. Just make up a batch and eat it throughout the week!

Skinny Chicken Slow Cooker Enchilada Soup @ KitchMe

Another Mexican favorite! This enchilada soup is so creamy and good PLUS it uses chicken which is our favorite.

Weight Watchers Slow Cooker Stuffed Pepper Soup @ A Mama Blessed

My mom used to make stuffed peppers all the time when I was growing up! This soup tastes just like my memories plus its so easy to make!

Chicken, Vegetable, and Orzo Soup @ Weight Watchers

Ozo is my absolute favorite! I love that I can still eat orzo and stay within my Weight Watchers points.

Skinny Crock Pot Loaded Potato Soup @ The Wholesome Dish

There’s something so comforting about baked potato soup! This loaded baked potato soup will fill you up and satisfy your craving for comfort food.

Weight Watchers Butternut Squash Soup @ It All Started with Paint

Squash soup is perfect for chilly Autumn evenings. I love how creamy this one is.

Weight Watchers Zero Point Asian Soup @ Uncle Jerry’s Kitchen

Another amazing ZERO point soup. It’s the perfect thing to keep in the fridge for days when you run out of points or want a guilt-free meal.

Tabbouleh Soup with Lentils and Bulgur @ Simple Nourished Living

This hearty soup is full of healthy grains and flavor. It’s the perfect rotation in your meal prep to keep things interesting.

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More Weight Watcher Recipes I Love

12 Weight Watchers BBQ Recipes

We love to barbeque and these recipes are ones that the whole family loves!

17 Weight Watchers Recipes we Love!

Looking for Weight Watchers recipes to make that your whole family will love? Here are a few of our favorites!

13 Weight Watchers Fall Treats that are perfect for fall! 

Just because you are watching what you eat doesn’t mean you can’t enjoy the joys of Fall treats!

Have you ever tried Weight Watchers? It’s the only thing that has worked for me.

 Tag me on Instagram @tatertotsandjello and share what YOU are creating!!

Share YOUR favorite Fall recipe with us in the comments!!

xoxo

Pin These Recipes for Later!

The post 11 Warm and Delicious Fall Weight Watchers Soup Recipes! appeared first on Tatertots and Jello.

Based on One of Our Favorite Recipes

Have I ever told you about the time I won a major award?? It might be the only award I’ve ever won actually. I won a chili cooking contest probably about 10 years ago. It was a recipe I created for Slow Cooker Pumpkin Chili. It’s still one of my family’s favorite recipes! I usually make it on Halloween night and the kids have that with my homemade breadsticks after they come back from their Halloween parties or trick-or-treating.

Make it Quickly in the Instant Pot

Since I’ve been on my Instant Pot kick I thought it would be fun to take that favorite pumpkin chili recipe and recreate it FASTER using the Instant Pot. It took a few tries, but I think we have a winner!

Pumpkin White Bean Turkey Chili is the perfect Fall meal

Made with pumpkin puree, ground turkey, white beans, corn, green chilis and zesty spices, we top it with sour cream, green onions and avocado. It is also amazing serves with a baguette or crispy tortilla chips.

Make it as Spicy or Mild as You Want

You can make this chili as spicy or mild as you like. The spices in this recipe make a very mild chili. If you want a spicier tasted, just increase the amount of chili powder to your desired spice level!

Pumpkin White Bean Turkey Chili in the Instant Pot

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Pumpkin White Bean Turkey Chili in the Instant Pot

Pumpkin White Bean Turkey Chili is the perfect Fall meal. Based on an award winning pumpkin chili that I've made for years, this version takes a fraction of the time because it's made in the Instant Pot! Made with pumpkin puree, ground turkey, white beans, corn, green chiles and zesty spices, we top it with sour cream, green onions and avocado. It is also amazing serves with a baguette or crispy tortilla chips. 

Course dinner

Cuisine American

Keyword chili, instant pot, pressure cooker, turkey chili, white bean chili

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 10

Ingredients

• 2 pounds lean ground turkey You can also do 1 pound ground turkey and 1 pound ground turkey sausage for more flavor
• 1 t. olive oil
• 1/2 red onion
• 4 cloves garlic, minced
• 1/2 T. chili powder
• 1/4 T. ground cumin
• 1 t. fresh or dry oregano
• 2 15-ounce cans White Beans (I used Northern Beans), rinsed and drained
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can pumpkin puree
• 1 4.5 ounce can chopped green chilies
• 1 15 ounce can sweet white corn, drained
• 2 cups chicken broth or water
• 1 pinch salt and pepper, to taste
• 1 container sour cream, or topping
• 1 stalk green onions, diced for garnish
• 1-2 avocados for garnish

Instructions

• Set Instant Pot to saute. Then add olive oil and ground turkey. Cook the turkey until it starts to cook through and becomes crumbly, about 5 minutes, stirring constantly. 
  
• Add chopped red onions, garlic, chile powder, cumin, oregano,  and cook through until turkey is all the way cooked. 
• Unplug Instant Pot. Add pumpkin, chicken stock, beans, corn, green chiles,  and crushed tomatoes. Stir. Set Instant Pot to "soup" setting and set timer for 25 minutes. Make sure the pressure vents are closed. Natural release.
• Remove lid and check taste. Adjust taste to liking with salt and paper and/or adding more seasonings. Garnish with sour cream, chopped green onions and/or avocado slices. Enjoy! 

 Whip Up Dinner in 30 Minutes

So there you go! Whip up a hearty batch of Pumpkin White Bean Turkey Chili in the Instant Pot in about 30 minutes.

Make a Batch of FANTASTIC Breadsticks While You Wait for Your Soup to Cook

It’s the perfect amount of time to make homemade breadsticks while your chili cooks! This is the recipe my mom made while I was growing up and it’s perfect to make while you wait for your soup!!

The Best Homemade Breadsticks 

Who else is excited for Fall??

Share what Fall projects YOU are working on in the comments. I would love to see what you are doing!

Have a Yummy Day! 

xoxo

The post Pumpkin White Bean Turkey Chili in the Instant Pot appeared first on Tatertots and Jello.

Have you heard of Mississippi Pot Roast?

It broke the internet about eight years ago.  Robin Chapman, a mom from Mississippi created it one day when she put chicken, broth, butter, ranch, gravy mix and pepperocinis in her slow cooker. Her aunt had taught her a variation with Italian Dressing but she wanted something less spicy so she substituted the Italian dressing for ranch. Who would have thought it would be amazing, but it was!! You can read more about it in the New York Times article.

Mississippi Chicken is so good!

I have made Robin’s version in my slow cooker but we like chicken more than red meat so I thought I would give it a try with chicken. After a few tries we have a winner!! And this is my kids favorite right now!! We serve it on soft buttery rolls with a little lettuce on top and it just melts in your mouth!!

In the winter I think I’ll make it and serve it over rice for a more hearty, warm dish.

It is so easy and fast to make in the pressure cooker!

I used frozen chicken breasts and it’s a dish that you can make in less than half an hour. If you are using fresh chicken breasts you set your pressure cooker to 8 minutes, if you are using frozen chicken breasts I set my pressure cooker to 15 minutes. Once the pressure releases (natural release), I took the lid off and put the chicken on a cutting board and shredded it. Then I put it back in the pot and mixed a little corn starch with water to the mixture to thicken it up a little to go on the sandwiches.

The leftovers are even better the next day!

We heated the leftovers up the next day and ate them for lunch. It was even better!

Here’s the recipe for The Most Delicious Instant Pot Mississippi Chicken (SO good!!)

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Instant Pot Mississippi Chicken

Instant Pot Mississippi Chicken is a spin on the famous Mississippi Pot Roast. Creamy ranch flavors mix with spicy pepperoncini for a creamy shredded chicken that is perfect over rice or on buttery sandwich buns. You make it in your Instant Pot in a fraction of the time it takes in the slow cooker! It will become a family favorite! 

Course dinner

Cuisine American

Keyword chicken sandwich, frozen chicken recipe, instant pot, mississippi chicken

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Ingredients

• 2-3 large chicken breasts (fresh or frozen) cooking times below
• 1/2 cup chicken broth
• 8 large pepperoncini, sliced
• 1/2 cup pepperoncini juice
• 1 1 oz. packet gravy mix chicken or beef
• 1 1 oz. packet ranch mix
• 1/2 stick butter (4 tablespoons)

Instructions

• Put chicken in bottom of Instant Pot inner pot. I used frozen chicken breasts.
  
• Add chicken broth, pepperoncini, pepperoncini juice, gravy mix, ranch mix and butter. Close the lid and lock. 
• Set pressure to high for 15 minutes. If using fresh chicken breasts set pressure to 8 minutes. 
• Once chicken is done cooking, let pressure naturally release then open the lid. 
• Take chicken out and shred it. 
• Once shredded, add chicken back in sauce. If you want a thicker mixture for sandwiches, set Instant Pot to saute setting and add 2 Tbs. of corn starch to 1/2 cup water and mix. Add corn sttarch mixture to chicken and stir until the sauce thickens. 
  
• Add Mississippi Chicken to rice or on sandwiches for the most delicious dinner! 
  

Give it a try and let me know what you think!!

Here are a few other Instant Pot recipes we love:

Instant Pot Lemon Parmesan Pasta 

5-Minute Instant Pot Mac and Cheese 

Instant Pot Potato Salad 

 Have a Delicious Day! 

xoxo

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Use your Instant Pot in the Summer to cook without heating up your kitchen

I love making and eating salads in the summertime. It’s so nice to whip up a nice cool salad and eat it outside on the patio! I love using my Instant Pot in the summer because cooking with it doesn’t heat up my whole kitchen. Plus I can cook things much quicker with my Instant Pot.

Mexican Black Bean Pasta Salad is easy to make and SO good!

The other day we had a BBQ we needed to make a side dish for and I thought a Mexican pasta salad would be the perfect thing!

Make it as spicy or mild as you want

You can make this salad as spicy or mild as you want! I used black beans which give it a little more substance than a plain pasta salad. I added mild green chilis, but if you want to make this a little spicier you can add some diced jalapenos too.

The yogurt-based dressing is low fat

The creamy sauce is low-fat because it’s made with a plain greek yogurt base and then I just added taco seasoning to the yogurt for a SUPER easy dressing. You can add any fresh veggies that you want. I added cherry tomatoes, red and yellow peppers, red onions, green onions and corn. YUM!

This recipe makes a BIG batch of pasta salad

I was bringing this pasta to a party so this makes enough to feed at least 12 people. If you are making it as a side dish and don’t want as much you can half the recipe. Also, I always make this recipe in a big batch because you can keep the leftovers in the fridge all week and it just gets better and better. The flavors get better as it sits in the fridge. I like to make one big batch and then slowly eat it over the next few days.

Here’s the recipe for Instant Pot Zesty Mexican Black Bean Pasta Salad

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Instant Pot Mexican Black Bean Pasta Salad

Instant Pot Zesty Mexican Black Bean Pasta Salad is the perfect pasta salad to make for any summer occasion. A creamy, flavorful sauce blends pasta, fresh veggies, corn, green chilis and black beans. 

Course Side Dish

Cuisine Mexican

Keyword black bean salad, instant pot salad, mexican salad, pasta salad, salad, side dish,

Servings 12

Ingredients

• 1 box pasta - I used bow tie pasta (12 ounces)
• 6 cups water
• 3 cups cherry tomatoes, sliced
• 1 bunch green onions, diced
• 1 medium red onion, diced
• 1 medium red pepper, diced
• 1 medium yellow pepper, diced
• 2 cans green chilis chopped, 4.5 ounces each
• 2 cups fresh or frozen corn
• 2 cans black beans, drained, 15 ounces each
• 2 cups plain greek yogurt
• 2 packages taco seasoning, 1 ounce each
• 4 Tbs. lemon juice

Instructions

• Put pasta in Instant Pot. Add 6 cups of water. Give it a stir, lock the lid and put Instant Pot on high pressure for 5 minutes. (this is using bow tie pasta)
• While pasta is cooking, cut up all of your veggies and drain your beans and green chilis. 
• When pasta is done, either let it naturally release the pressure. If you are in a hurry you can manually release the pressure by turning the pressure release dial to "release" and let the steam come out of the vent with a towel over the vent so the water doesn't spurt everywhere. 
• Open the Instant Pot and pour the pasta into a strainer and rinse with cold water to stop the pasta from cooking more. 
• Add cooled pasta to a large bowl. Add all veggies, corn, diced green chilis and beans to the bowl. Mix. 
  
• In a small bowl, add the greek yogurt and taco seasoning. Mix well. Add lemon juice and mix. Pour the dressing over the pasta salad and mix well.
  
• Refrigerate the pasta salad for at least an hour. It gets better the longer it sits. If possible, make this pasta salad the night before and the pasta absorbs the flavors overnight. 

A note about cooking pasta in your Instant Pot

I had a hard time getting my pasta perfect in my Instant Pot. I finally discovered the secret – take the cook time of the pasta and cut it in half for the Instant Pot. Also get your water ratio right. For every 4 ounces of pasta use 2 cups of water. That is the secret!

I hope you love this Mexican Black Bean Pasta Salad in your Instant Pot!

Here are a few other recipes we love to make in the summer:

Quick Grilled Quesadillas 

Instant Pot Spring 10-Minute Potato Salad 

Instant Pot Lemon Parmesan Pasta 

 Have a YUMMY day! 

xoxo

The post Instant Pot Zesty Mexican Black Bean Pasta Salad appeared first on Tatertots and Jello.

I finally discovered the secret to cooking pasta in the Instant Pot!

You cook pasta for HALF the time it calls for on the stove. And it’s pretty much a no-fail tip! So now cooking pasta is my go-to for a quick meal my kids will love. They love pasta.

I’ve been wanting to try making my Taco Pasta in the Instant Pot. I used rotini noodles and cooked them for four minutes in the Instant Pot – they turned out perfectly. But you can use ANY type of pasta with this recipe. Just remember – set your timer for HALF the time indicated on the box if you are using your Instant Pot. So easy!!

We love Taco Tuesdays but sometimes we don’t have time to make tacos – this is a great alternative.

One of my favorite features of the Instant Pot is the saute feature.

It allows you to brown meat before you use pressure to cook the meal. For this recipe I browned the meat (I used ground sausage but you can also use ground beef or even ground turkey or chicken) along with spices.

Once the meat was browned, I switched the Instant Pot to high pressure.

Then I added the water, salsa and pasta. I set the Instant Pot to high pressure for 4 minutes and let the pressure release naturally.

Then add the cheese.

Once the pressure released I opened the lid and added the cheese, stirred it around to melt the cheese.

Top with Taco Toppings!

I put the pasta in a bowl and topped it with chopped tomatoes and sour cream. You can add other taco toppings too like shredded lettuce, sliced olives and anything else that sounds good. YUM!

Such an easy meal.

My kids loved it. I think they liked that it was a pasta dish but the Mexican taste gave it a little zip and made it different from our traditional pasta meals. We added a salad and it was a great meal!

Here’s the recipe for Instant Pot Cheesy Taco Pasta:

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Instant Pot Taco Pasta in minutes!

Instant Pot Taco Pasta is a quick, filling and tasty dinner that kids love! Ground beef or sausage, combined with hearty noodles, salsa, Mexican seasonings and cheese in a creamy sauce, topped with tomatoes and sour cream. In just a few minutes dinner is ready! 

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

pressure 5 minutes minutes

Total Time 10 minutes minutes

Servings 6

Ingredients

• 1 pound ground beef , turkey, chicken or sausage I used mild sausage
• 1 T. olive oil
• 2 packets taco seasoning
• 4 cups water
• 16 ounces noodles
• 8 ounces salsa
• 3.5 cups shredded cheese I used colby jack
• 2 roma tomatoes, chopped (for garnish) optional
• 1/2 cup sour cream optional
• also optional - diced olives, other taco toppings

Instructions

• Turn Instant Pot to saute setting. Once hot, add olive oil, ground meat and taco seasoning. Cook until meat is cooked through. 
• Set Instant Pot to high heat pressure setting. Add -- noodles, water, salsa and set timer to HALF the time indicated on the pasta box. I used rotini and set my pressure to 5 minutes.
• Once the Instant Pot has come up to pressure and cooked the pasta, let the pressure naturally release. Then take the lid off the Instant Pot and add cheese. Stir cheese until melted and transfer pasta to a serving dish. 
• Garnish with taco ingredients like shredded lettuce, chopped tomatoes, sour cream and/or olives. Enjoy! 

Notes

This recipe makes enough for a large family. You can half the recipe for a smaller family. 

I hope you enjoy this recipe!

Here are a few other Instant Pot recipes that we love!

Instant Pot Lemon Parmesan Pasta 

Instant Pot 5-Minute Macaroni and Cheese 

Instant Pot Crustless Veggie Quiche 

Have a YUMMY day! 

xoxo

The post Instant Pot Cheesy Taco Pasta Recipe! appeared first on Tatertots and Jello.

We love potatoes at our house!! I swear we could eat some sort of potato-based recipe for every single meal. Of course one of our favorite potato recipes to make in the summer is potato salad. And we love using our Instant Pot to make potato salad.

It’s SO fast!! One of our favorites is this Instant Pot Potato Salad.

My daughter graduated from college this month and to celebrate we had a little party with her boyfriends parents at a local park. I knew potato salad would be perfect for this outdoor event. The trick with potato salad I have found is that some people don’t like mayonnaise or really saucy potato salad. So I thought Texas Potato Salad would be perfect. Texas Potato Salad is a basically lots of yummy red or gold potatoes in a vinegar-based dressing with grilled onions and bacon. It’s so good!

Texas-Style Potato Salad is red potatoes in a vinegar-based dressing with hints of peppers, grilled onions and bacon.

My son is a pescatarian so instead of mixing the bacon in with the salad, I just added it to the top so he could get a portion without bacon. You only need to cook your potatoes for 8 minutes in the Instant Pot which is the perfect amount of time to get all of your ingredients chopped and combined. Once the potatoes are done, you add the ingredients and pop it in the fridge to chill. Then you have the perfect potato salad to take to ANY party of BBQ this summer!

Here’s how to make Instant Pot Texas-Style Potato Salad

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Instant Pot Texas-Style Potato Salad

Instant Pot Texas-Style Potato Salad is the perfect dish to take to ANY Summer party or BBQ. Fresh new potatoes in a sweet vinegar dressing are tossed with grilled onions and bacon for a light potato salad everyone will love! Make it in your Instant Pot and you can whip this up in just a few minutes.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 8

Ingredients

• 3 pounds red new potatoes, cut quartered
• 1/2 large red onion, diced
• 1.5 cups water
• 6 slices bacon, cooked
• 1 T. coriander seeds
• 1/4 t. ground cumin
• 1 T. Oregano, crushed
• 2 serrano chilis, de-seeded and minced
• 1 cup cilantro, chopped
• 2 T. olive oil
• 2 T. Red Wine Vinegar
• 1/4 cup olive oil
• 1/2 t. red pepper flakes
• 1 red pepper, chopped
• 3 roma tomatoes, chopped
• pinch salt, to taste
• pinch pepper, to taste

Instructions

• Turn Instant Pot onto "Saute". Add oil, when oil is hot add red onion, coriander seeds, oregano, cumin, salt and pepper and saute for 5 minutes or until the onion pieces are translucent.
• Switch Instant Pot from Saute to Cook (high heat). 
• Add potatoes and water to Instant Pot onion mixture. Lock lid in place and set the switch to "pressure". Cook on high heat setting for 8 minutes. It will take a few minutes for the Instant Pot to come up to pressure. 
• While potatoes cook, make the dressing. In a small bowl add 1/4 cup olive oil, vinegar, red pepper flakes and whisk together to blend. 
• In a large bowl, add serrano peppers, red peppers, tomatoes.
• Once potatoes are done, drain the remaining water out of the pot. You can either do a quick-release of the pressure and take the potatoes out OR let the Instant Pot de-pressurizes naturally which take a few minutes longer. Then take the lid off and put the potato/onion mixture in the large bowl with the peppers and tomatoes. 
• Add dressing to the large bowl and mix the dressing into the potatoes and veggies. 
• Top the salad with chopped bacon and cilantro. You can mix the bacon and cilantro in the salad OR just add it as a topping for those guests who don't eat bacon or cilantro. You can also garnish with a little salt and pepper. 
• Chill the salad in the fridge for at least 1 hour. It can be chilled for up to 24 hours before serving. Enjoy! 

We hope you enjoy this salad as much as we do!

I love making a batch on Sundays and eating the left-overs throughout the week. SO yummy!

Here are a few other recipes we love to make for Summer parties and BBQ’s:

Greek Cobb Salad 

Springtime Pasta Veggie Cheese Salad 

Mediterranean Orzo Pasta Salad

Pressed Picnic Sandwich 

What’s YOUR favorite picnic recipe? 

Share it with US in the comments!!

Have a Yummy Day! 

xoxo

The post Instant Pot Texas-Style Potato Salad appeared first on Tatertots and Jello.

How to Make Instant Pot Parmesan Pasta

I really do use my pressure cooker almost EVERY single night. No lie. Ask my kids LOL! My pressure cooker makes making dinner so fast and easy! My latest thing I’ve been making is pasta. For some reason I have been afraid of making pasta. I think I thought the noodles would clump together or burn. I think the trick to making pasta in the pressure cooker is breaking the pasta into smaller sections and when you put it in the pot, kind of put it in all different directions, instead of all in a stack.

The pressure cooker is actually great for pasta because it keeps all of the moisture inside and the pasta gets really infused with water.

To give this dish more flavor I first used the “Saute” feature on the Instant Pot to saute the olive oil, garlic and lemon zest. This really makes the flavors POP. After I sauteed these ingredients for 2 minutes, I added the milk, chicken broth, lemon pepper, lemon juice, Parmesan cheese and the noodles. I gave it a quick stir and set the pressure to high for 8 minutes.

After the timer went off I did a pressure quick release and covered the vent with a heavy towel to keep the steam from spurting everywhere and took the lid off. The pasta was a little separated from the liquid, but all I had to do was stir it for a minute or so and it all came together. I added the rest of the parmesan cheese and served the pasta with a little more cheese on top and some sliced green onions. YUM!

I am always trying to make dishes “lighter” so with this recipe I tried making it with milk instead of heavy cream and I think it turned out great. It cuts out a lot of the calories and fat to use lighter ingredients. This is a fast and easy recipe. You can use ingredients that you probably have in your fridge and pantry which is awesome! I hate having to run to the store at the last minute. And I know we all have those days when time gets away from us and we are wondering – “what can I made for dinner??” This is a recipe that you can make last-minute. In under 10 minutes you have a yummy dinner that most kids will love. Pair it with a salad and you have a meal!

Here’s the recipe for Instant Pot Lemon Parmesan Pasta:

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Instant Pot Lemon Parmesan Pasta

How to make Instant Pot Lemon Parmesan Pasta. It's So easy! In 8 minutes you can have perfect lemon parmesan pasta for your family. Make it in your pressure cooker for a quick dinner idea!

Prep Time 4 minutes minutes

Cook Time 8 minutes minutes

Total Time 12 minutes minutes

Servings 3

Ingredients

• 8 ounces pasta (I used spaghetti) If you are using angel hair, cook for 6 minutes
• 2 Tbs. olive oil
• 2 whole lemons (zest 1 Tbs and juice 2 Tbs.)
• 3 cloves garlic
• 2 1/2 cups chicken broth
• 1 cup milk (either whole or 2 percent)
• 1/2 tsp. lemon pepper
• 1/2 cup shredded Parmesan cheese + 2 Tbs. for topping
• 1/4 cup green onions

Instructions

• Break the pasta in half, set aside. 
• Turn Instant Pot to saute. Saute the olive oil, lemon zest and garlic for 2 minutes. 
• Turn saute off and add lemon juice, chicken broth, milk, lemon pepper, 1/4 cup parmesan cheese and pasta. Lay the pasta in the pot in a stack, rather than in rows. This will prevent clumping. Stir. 
• Put lid on the Instant Pot. Set pressure on high for 8 minutes. 
• After timer goes off, release the steam with a manual release. Put a heavy cloth over the steam spout and turn the handle to "pressure release". 
• Once steam is released, unlock the lid. Stir the pasta and liquid for a minute until it is well combined. Add remaining 1/4 cup Parmesan cheese and stir until cheese is melted. 
• Transfer pasta to serving bowl. Top with remaining 2 Tbs. Parmesan cheese and chopped green onions. Enjoy! 

This has become a staple at our house. I hope you enjoy it!

We have quite a few other Instant Pot recipes that we love. You can find them in our Instant Pot recipe archives! 

Have a Delicious Day!

xoxo

The post How to Make Instant Pot Lemon Parmesan Pasta in 8 Minutes! appeared first on Tatertots and Jello.

Instant Pot Sweet and Spicy Meatloaf + Thick Cut Fries 

My Instant Pot saves me so much time! Over time I have found ways to be even MORE efficient. Like being able to cook more than one thing at a time in my Instant Pot, which is a game-changer. After a long day I can toss a whole dinner in the Instant Pot and it’s done in half an hour. Like meatloaf AND fries in less than half the time they would take in the oven. It makes mom-life so much easier! Instant Pot Sweet and Spicy Meatloaf + Thick Cut Fries 

And the trick to making these fries AMAZING is I took them out and put them on a baking sheet with some herbs and BROILED them for a few minutes to get the outside crispy. Who wants floppy fries, right??

The thing that sets this meatloaf apart from regular meatloaf is the sweet, tangy and subtly spicy sauce. I cooked  the sauce as my Instant Pot pressure reduced and drizzled it on top of the meatloaf while the fries cooked. YUM!

This is a homestyle meal that is comforting as well as delicious. Your kids will love the addition of the fries. And you will love that the fries are lower in calories and fat than fries that have been fried. A win-win for everyone! Here’s the recipe for Instant Pot Sweet and Spicy Meatloaf + Thick Cut Fries :

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Instant Pot Sweet and Spicy Pepper Meatloaf + Thick Cut Fries

Instant Pot Sweet and Spicy Pepper Meatloaf and Thick Cut Fries - a meal that everyone will love in less than half the time of cooking in the oven! 

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Ingredients

• .75 pounds lean ground beef
• .75 pounds sweet ground sausage
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 Tbs. dry or fresh Italian Spices
• 1 cup breadcrumbs
• 2 Tbs. BBQ sauce
• 2 Tbs. Dijon mustard
• 1 tsp. Red pepper flakes
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 2 eggs
• 1/8 tsp. Cayenne pepper
• 4-5 medium Potatoes, cut into long thick sections
• 2 cups water

Sweet + Spicy Pepper Sauce

• 1 cup BBQ sauce
• 4 Tbs. Dark corn syrup
• 2 tsp. Red pepper flakes
• 1/8 tsp. Cayenne Pepper
• 1 Tbs. Italian Seasoning
• 2 Tbs. Butter, heated up

Instructions

• In a large mixing bowl all ingredients, except for potatoes and water. Mix well. I use my hands to get everything mixed well. 
• Spray pan with non-stick spray. I used a 8-inch cake pan. 
• Put meatloaf mixture inside the pan, press mixture firmly into pan. 
• I put a small bowl at the bottom of my Instant Pot to elevate the baking pan. This gives room for the potatoes to cook. Put the small bowl upside down at the bottom of the Instant pot liner. 
• Pour water at the bottom of the pan. I added a little salt to the water too. 
• Add potatoes to the water. Then put the cake pan on top of the inverted bowl. 
• Lock Instant Pot lid in place, close the pressure valve and set at high pressure for 30 minutes. 
• While the meatloaf cooks, put the ingredients for the Sweet and Spicy Pepper sauce in a small saucepan and cook on low until it reduces about 10 minutes. The mixture will get thicker and darker. Stir occasionally until the desired consistency. Once at consistency, leave on warm. Or turn off and put a lid on the sauce. 
• When the Instant Pot time is up, let it come to pressure, or you can quick release the pressure by manually turning the valve and letting the steam out. Caution - it is HOT. 
• Once the meatloaf is down to pressure, take it out and put it on your serving platter and put tin foil over the top to keep it warm. Then drain the potatoes and put them on a foil-lined baking sheet. 
• Drizzle or brush butter on potatoes. Then sprinkle the potatoes with Italian Seasoning, fresh herbs or even a little cheese if you want. Put the potatoes under the broiler for 5-7 minutes, or until they start to brown.  
• While potatoes are broiling, take tin foil off meatloaf and drizzle the sweet and spicy pepper sauce over the top. Add garnishes like green onions or parsley if desired. 
• Take potatoes out of oven and put them on the meatloaf platter. Serve! 

Enjoy your Instant Pot Meatloaf and Fries!!

And here is why we love our Instant Pot and a few other Instant Pot recipes we love to make:

Tex Mex Pressure Cooker Soup

Instant Pot Crustless Quiche

Instant Pot Buffalo Chicken Dip

The Easiest Instant Pot Mashed Potatoes

(I made these over the weekend – so good!!)

Instant Pot Creamy Tomato Bisque Soup

If you are looking into getting an Instant Pot, you can order it on Amazon and it will come right to your house.

They have great prices and sales too!

Have a YUMMY day!!

xoxo

The post Instant Pot Sweet and Spicy Pepper Meatloaf + Thick Cut Fries appeared first on Tatertots and Jello.

Ok! You know how much I love my Instant Pot. I can’t believe I haven’t made this recipe before now. My kids LOVE mac and cheese. They pretty much live on it. The other day I was looking at the ingredients in “Easy Mac”  — “Easy” Mac Cheese Sauce Mix: Whey, Maltodextrin, Corn Syrup Solids, Palm Oil, Modified Food Starch, Milkfat, Salt, Milk Protein Concentrate, Medium Chain Triglyceride, Sodium Tripolyphosphate, Citric Acid, Sodium Phosphate, Natural Flavor, Lactic Acid, Calcium Phosphate, Guar Gum, Monosodium Glutamate, Yellow 5, Yellow 6, Artificial Flavor, Cheese Culture, Enzymes.

There’s are a lot of ingredients in there that I don’t want my kids eating!

Hmmmm…….

When my kids got home from school the other day and got out their easy mac and I decided — why not try to making a healthier version of this in the Instant Pot!! After a few tries with different ingredients, temperatures and timing, I am SO excited to share this SUPER easy 5-Minute Instant Pot Mac and Cheese.

I used bow tie pasta for ours but you can use any type of pasta! In 5 minutes you have the most wonderful, homemade Mac + Cheese – and the best part is you KNOW what your kids are eating! I made a big batch and we actually had this one for dinner. You can make a smaller batch for after school. Or just save the left overs and put them in small containers for lunches! All you have to do to warm them up is cook them in the microwave on 50% heat for 1 minute.

(this is an image from an Instant pot facebook I’m part of. She is using the end of a cooking utensil to switch the manual pressure release valve. Just a suggestion.)

Now – I’ve had a few people point out that there are a few extra minutes as your Instant Pot comes up to temperature and to release the pressure after the timer turns off. You can also manually release the pressure by turning the pressure valve to open. When I do this I put a clean cloth on top of the pressure valve and make sure my hands are not where the steam will be released. This will cut down on the amount of time. Just putting that out there so you know LOL!

Another fun fact about this recipe is that you can use ANY cheese you want! Use whatever you have on hand. We experimented with a few different cheese combinations. Some of our favorite are 1.5 cups shredded cheddar cheese and 1.5 cups shredded Italian cheese. But get fancy with it for dinner — add Gouda, Gruyere, Monterrey jack, pepper jack, whatever YOUR family loves!

Here’s the recipe for 5-Minute Mac  + Cheese in Your Instant Pot:

Your kids will LOVE this healthier version of Mac + Cheese and YOU will love knowing what they are eating!!

If you are looking into getting an Instant Pot, you can order it on Amazon and it will come right to your house.

They have great prices and sales too! 

And here is why we love our Instant Pot and a few other Instant Pot recipes we love to make: 

Tex Mex Pressure Cooker Soup 

Instant Pot Crustless Quiche 

Instant Pot Buffalo Chicken Dip 

The Easiest Instant Pot Mashed Potatoes

(I made these over the weekend – so good!!)

Instant Pot Creamy Tomato Bisque Soup 

Make it for YOUR kids and let me know what you think! 

Have a YUMMY day!!

xoxo

The post 5-Minute Mac + Cheese in Your Instant Pot! appeared first on Tatertots and Jello.

Instant Pot Creamy Tomato Bisque Soup + Crispy Airfry Ravioli = the ultimate meal!

My two favorite kitchen tools right now are my Instant Pot and Airfryer. I’ve been wondering if I could create a recipe combining the two. You see, I use my Instant Pot all the time to make dinner and I use my Airfryer mostly to make side dishes and appetizers. My kids ALWAYS want me to run to the store and buy the deli creamy tomato Bisque soup. It’s SO pricey. I decided to try my hand at recreating it in the Instant Pot. AND — I love it!!!!

And the crispy ravioli are SO easy to make. They only take 3 minutes in the Airfry machine and they are SO much better than croutons. I used store-bought fresh cheese ravioli. They get super crisp and then kind of plump up when you put them in the soup. If you don’t want to put them directly in the soup you can dip them in too! Or make the ravioli another time and dip them in marinara sauce. It’s a really easy appetizer or snack idea.

One of the features I love and use the most is the Sauté feature on the instant pot. I love that I can cook things like the onions for this dish in the same pot as I cook it in. It makes it so convenient and less dishes to wash HA. I sauteed the onion and fresh tomatoes with fresh garlic and a little olive oil until the tomatoes broke down and the onions were translucent and then I added the sauce and other herbs and changed the setting to SOUP and then put the lid on and let it go.

While the soup was cooking I made a few batches of ravioli. All you have to do is get three bowls — put 1 cup of flour in one, 3 eggs whisked in another and 2 cups of breadcrumbs and garlic salt in the third. Then dip each ravioli in flour, egg wash and then the breadcrumbs. Then I just sprayed the pan of the Airfryer with non-stick cooking spray and set the temperature to 350-degrees for 3 minutes. YUM!

After the soup was finished cooking you can use an immersion blender to blend up all of the chunks of tomatoes and onions. I don’t have an immersion blender so I transferred the soup to my blender and blended it. Then I added 1/2 cup sugar and 1 cup of cream and blended it again and it was perfect.

I added the ravioli to the top of the soup and then garnished it with fresh basil and a little parmesan cheese.

Instant Pot Creamy Tomato Bisque Soup + Crispy Airfry Ravioli = the perfect meal!

And another thing I LOVE about this recipe is it is super easy to reheat. AND it made enough that we can eat it for two nights or my girls’ can reheat some after school when they get home. They get so HUNGRY after school.

Here’s the recipes for Instant Pot Creamy Tomato Bisque Soup + Airfry Crispy Ravioli!!

The Philips Viva is the Airfryer we use. You can grab it on amazon!

And if you want to make some other healthier airfry recipes, here are a few others we love:

Healthier AirFry Awesome Blossom Recipe – 75% less fat and calories than the traditional deep-fried version! 

Airfry Personalized Pizzas – kids love making their own pizzas with custom toppings!

14 Healthy Airfry Recipes with Weight Watcher’s Points!

Have a YUMMY day!

xoxo

The post Instant Pot Creamy Tomato Bisque Soup + Airfry Crispy Ravioli = the ultimate winter meal! appeared first on Tatertots and Jello.