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Simple recipes packing a PUNCH of flavor that any home cook can recreate!

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Search Results for: instant pot

Instant Pot Almond Joy Cheesecake

December 16, 2020 By Allyson 16 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover’s dream!

Cheesecake in the instant pot couldn’t be easier. It takes very little effort and the result is amazing. The cheesecake is essentially steamed to cook, which makes the most delicious and creamiest cheesecake ever. Use up any extra mini Almond Joy candy bars for this recipe! This Instant Almond Joy Cheesecake will be your go-to dessert from now on!

slice of almond joy cheesecake

I have made several cheesecakes in the Slow Cooker (including this Butterfinger Cheesecake – YUM!) and a few in the instant pot like this Snickers Cheesecake, and they always come out fantastic! It might seem intimidating to make the cake in the Instant Pot, but trust me, it’s EASY! Once you get the hang of it though, you realize how much you were missing because it’s a game changer in the kitchen! 

Tools needed to make Instant Pot Almond Joy Cheesecake:

  • Instant Pot: I have a 6 quart Instant Pot, but if you have a bigger family or like to make big batches, I recommend getting the 8 quart Instant Pot.
  • A trivet: I recommend a removable trivet with handles, otherwise you will need to make a sling to remove your pan from the Instant Pot.  A trivet with handles makes things MUCH easier!
  • A springform pan to make the cheesecake. A 6 inch or 7 inch springform pan will work in the 6 quart instant pot (and 8qt as well). A springform pan has a removable bottom that will allow you to release the cheesecake from the pan without making a HUGE mess. 
  • A hand mixer to make the cheesecake filling
slice of almond joy cheesecake

How to Make Almond Joy Cheesecake:

**Scroll all the way down for FULL ingredient list and directions**

  • Make the crust – Take whole Oreo cookies and pulse them in a food processor until crushed. Mix the crumbs with melted butter and press into the bottom of the spring form pan. Pop it in the fridge while you are making the filling.
    • Want to mix it up? Use graham cracker crumbs as the crust!
  • Make the filling: Mix the cream cheese filling together using a hand mixer or by hand – do not over-mix. Fold in almond slices, chocolate chips, and shredded coconut.
  • Pour the cream cheese filling into the crust spread it carefully. Only fill pan 3/4 of the way full. It will rise a bit and you don’t want it to spill over. Do not overfill!
  • Add 1 1/2 cups of water to the bottom of the Instant Pot, place the cheesecake on top of the removable trivet with handles, then lower carefully into the pot. Close the lid, make sure the valve is sealed.
cheesecake in instant pot
  • Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes.
    • It will take some time to build up to pressure, then the time will begin to count down.
    • Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. 
    • There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 
  • Place the cheesecake in the refrigerator at least 8 hours (preferably over night). 
  • After the cheesecake has set overnight, and before serving, make the topping. Mix chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to combine. If it’s not completely melted, cook again for 15 seconds, and whisk again.
  • Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.
  • Pour and spread the chocolate ganache topping over the cheesecake. Add shredded coconut, slices almonds, chopped Almond Joy candy bars, and then drizzle with extra ganache topping. Slice and serve instant pot almond joy cheesecake!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!

Want the perfect slice of cheesecake? Run a non-serrated knife under hot water for 30 seconds. Dry and then slice pressing hard all the way down in one motion. Clean and run the knife under hot water between each slice.

My favorite Instant Pot Recipes:

  • Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
  • Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
  • Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick and painless in the Instant Pot!
  • Instant Pot Chocolate Turtle Cake is easy, delicious, and frankly the best cake! It’s moist and decadent, and done in less than 45 minutes!
  • Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra-creamy sauce makes this over-the-top delicious!
  • Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!
  • Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
  • Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!

Make sure you don’t miss a thing! Follow Domestic Superhero on:

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5 from 14 votes
Print
Instant Pot Almond Joy Cheesecake
Prep Time
10 mins
Cook Time
23 mins
refridgerate
8 hrs
Total Time
8 hrs 33 mins
 

Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover’s dream!

Course: Dessert
Cuisine: American
Keyword: instant pot almond joy cheesecake
Servings: 8 slices
Calories: 605 kcal
Ingredients
For crust:
  • 1 1/4 cup crushed Oreo cookies, whole
  • 2 TBS unsalted butter
For filling:
  • 16 ounces cream cheese, softened
  • 2/3 cups granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream or nonfat plain Greek yogurt
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup milk chocolate chips
For ganache topping:
  • 1/2 cup heavy cream
  • 3/4 cups milk chocolate chips (about 4 ounces)
Additional toppings:
  • 1/4 cup sweetened shredded coconut
  • 2 TBS sliced almonds
  • 4-5 almond joy candy bars, chopped
  • homemade ganache
Instructions
For the crust:
  1. In a bowl mix crushed Oreos with melted butter until crumbs are all moistened. Dump mixture into a 6 inch or 7 inch springform pan. Press the crumbs down using a glass cup or spatula in an even layer, pressing up onto sides. Place in fridge while preparing the rest.

For the filling:
  1. In a large mixing bowl, add softened cream cheese and beat with hand mixer on medium speed until smooth. Add sugar and beat until mixed. Add one egg, beat until mixed. Add 2nd egg and beat until mixed. Add sour cream or Greek yogurt and beat until mixed. Fold in almond slices, chocolate chips, and shredded coconut.

To cook:
  1. Remove crust from fridge, then pour filling into the crust until it is 3/4 of the way full. Do not overfill. Smooth top in an even layer.

  2. Add 1 1/2 cups of water to the bottom of the instant pot. Place the cheesecake on top of the trivet/rack, then lower carefully into the pot. Close the lid, and place the valve in the sealed position. Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes. Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. **There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 

  3. Remove the cheesecake from the instant pot and let cool on the counter for at least 1 hour. Place the cheesecake in the refrigerator at least 8 hours (preferably overnight). 

For the ganache topping:
  1. Add chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to melt/combine. If it’s not completely melted, cook again for 15 seconds, and whisk again. Set aside

To serve:
  1. Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.

  2. Pour and spread the chocolate ganache topping over the cheesecake. Add shredded coconut, slices almonds, chopped Almond Joy candy bars, and then drizzle with extra ganache topping. Slice and serve instant pot almond joy cheesecake!

Recipe Notes

Store covered in the refrigerator. Will keep for up to a week. 

 

No Instant Pot, no problem – you can make this Almond Joy Cheesecake in the Slow Cooker:

  • Add 1 inch of water to a large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 3 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack.
  • Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
  • Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 8 hours, preferably overnight.
  • Continue with directions from how to make ganache and top cheesecake.

Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!

Instant Pot Buffalo Chicken Dip

November 30, 2020 By Allyson 13 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it’ll be a go-to party appetizer!

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!

Buffalo chicken is one of those foods that most everyone loves! This dip will be the star of your party spread! Making it has never been easier than in the instant pot! Done in less than 20 minutes and ready to serve, this Instant Pot Buffalo Chicken Dip is delicious and easy!

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!

I’ve shared so many ‘buffalo style recipes’ with you – everything from Air Fryer Buffalo Cauliflower bites to Buffalo Chicken Quesadillas to Buffalo Chicken Loaded Fries!! I LOVE the buffalo flavor!

It is SO EASY making this buffalo chicken dip in the Instant Pot, let me share how:

**scroll down for full ingredients list and printable directions**

Jump to Recipe

How to make Instant Pot Buffalo Chicken Dip:

  • First cook the chicken in the Instant Pot:
    • Add buffalo sauce and ranch dressing to the instant pot. Add chicken.
    • Close the instant pot and place the pressure valve in the sealed position. Set the pot on manual/high pressure and set the timer for 10 minutes.
      • It will take some time to build up to pressure, then the time will begin to count down.
  • After the time is up, let the pressure release naturally for 5 minutes (do not flip the valve). After 5 minutes, release the remaining pressure by flipping the valve. Careful as steam will come out of the top of the pot.
  • Using 2 forks shred the chicken by pulling it apart. You can also use a hand mixer on low speed to shred the chicken.
  • Add cream cheese and shredded cheese to the Instant Pot. Mix until melted and completely combined.
  • Once everything is combined you have two options:
    • Serve as is, or transfer to a baking dish and broil to get the top crispy! I like to broil it for a few minutes to have a nice crispy cheese layer on top!
    • Garnish the top with chopped green onions for some extra crunch!

What to serve with the Dip:

  • Serve with sliced baguette pieces
  • Serve with tortilla chips
  • Serve with warm flour tortillas
  • Serve with carrot and celery sticks

Can I make Buffalo Chicken Dip in the Slow Cooker?

Yes!

  • Add all the ingredients to the slow cooker. Set on high for 5 hours or low for 8 hours.
  • Shred the chicken when the time is up and then stir to combine everything.
  • Add a layer of cheese on top, then close the lid and leave for about 20 minutes or until the cheese is melted! Serve!

How to make Healthier Buffalo Chicken Dip:

Buffalo chicken dip is really not a health food, but there are a few ways to save some calories and fat grams!

  • Instead of using full fat cream cheese, use 1/3 less fat cream cheese. This saves calories and fat.
  • Reduce the shredded cheese by 25%. I don’t recommend using low fat cheese because this will not melt well in your dip.
  • Serve with healthier options like low carb tortillas, celery sticks, and carrot sticks. Sliced cucumbers and peppers would also be a great way to serve the buffalo chicken dip.

While still not ‘healthy’, this will definitely lighten up the dip.

Here’s some other amazing Instant Pot recipes for you to try:

  • Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
  • Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
  • Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!
  • Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra-creamy sauce makes this over-the-top delicious!
  • Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!
  • Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
  • Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | Twitter | Email

For NEW RECIPES delivered straight to your inbox, signup for our email list! 

5 from 9 votes
Print
Instant Pot Buffalo Chicken Dip
Prep Time
8 mins
Cook Time
10 mins
broil
5 mins
Total Time
23 mins
 

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!

Course: Appetizer
Cuisine: American
Keyword: instant pot buffalo chicken dip
Servings: 10 1/2 cup servings
Calories: 267 kcal
Ingredients
  • 1 lb boneless skinless chicken breast
  • 1 cup buffalo wing sauce
  • 3/4 cup ranch dressing
  • 3/4 cup shredded colby jack cheese
  • 3/4 cup shredded cheddar cheese
  • 8 ounces cream cheese, softened
  • 3 stalks green onions, chopped
Instructions
  1. Add buffalo sauce and ranch dressing to the instant pot. Add chicken. Close the instant pot and place the pressure valve in the sealed position. Set the pot on manual/high pressure and set the timer for 10 minutes.

  2. After the time is up, let the pressure release naturally for 5 minutes (do not flip the valve). After 5 minutes, release the remaining pressure by flipping the valve. Careful as steam will come out of the top of the pot. Open the lid.

  3. Using 2 forks shred the chicken. You can also use a hand mixer on low speed to shred the chicken.

  4. Add cream cheese and 1/2 cup colby jack and 1/2 cup cheddar cheese (**reserve 1/4 cup of each cheese) to the Instant Pot. Mix until melted and completely combined.

  5. *Pre-heat oven to broil.

  6. Transfer the dip to an oven safe baking dish. Add remaining shredded cheese over the top of the dip. Place in oven and broil for 5 minutes or until the cheese is melted and bubbly.

  7. Remove from oven and top with chopped green onions. Serve warm with bread, chips, celery or carrot sticks!

Recipe Notes

*Broiling is optional. You can serve the dip straight out of the Instant Pot as well, without broiling.

**If you don’t plan to broil the dip, add all the shredded cheese and mix well. 

Nutrition per 1/2 cup serving: 267 calories, 21g fat, 5g carbohydrates, 17g protein (calculated using 1/3 less fat cream cheese – nutrition will vary based off ingredients used)

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!

Instant Pot Snickers Cheesecake

November 16, 2020 By Allyson 10 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Cheesecake in the instant pot couldn’t be easier. It takes very little effort and the result is amazing. The cheesecake is essentially steamed to cook, which makes the most delicious and creamiest cheesecake ever. Use up mini Snickers candy bars for this recipe and you likely have all the ingredients already. This Instant Pot Snickers Cheesecake will be your go-to dessert from now on!

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

I have made several cheesecakes in the Slow Cooker (including this Butterfinger Cheesecake – YUM!) and a few in the instant pot and they always come out fantastic! It might seem intimidating to make the cake in the Instant Pot, but trust me, it’s EASY! Once you get the hang of it though, you realize how much you were missing because it’s a game changer in the kitchen! 

What you need to make Instant Pot Snickers Cheesecake:

  • Instant Pot: I have a 6 quart Instant Pot, but if you have a bigger family or like to make big batches, I recommend getting the 8 quart Instant Pot.
  • A trivet: I recommend a removable trivet with handles, otherwise you will need to make a sling to remove your pan from the Instant Pot. A trivet with handles makes things MUCH easier!
  • A springform pan to make the cheesecake. A 6 inch or 7 inch springform pan will work in the 6 quart instant pot (and 8qt as well). A springform pan has a removable bottom that will allow you to release the cheesecake from the pan without making a HUGE mess. 
  • A hand mixer to make the cheesecake filling
Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

How to Make Snickers Cheesecake:

**Scroll all the way down for FULL ingredient list and directions**

  • Make the crust – Take whole Oreo cookies and pulse them in a food processor until crushed. Mix the crumbs with melted butter and press into the bottom of the spring form pan. Pop it in the fridge while you are making the filling.
    • Want to mix it up? Use graham cracker crumbs as the crust!
  • Make the filling: Mix the cream cheese filling together using a hand mixer or by hand – do not over-mix. Fold in chopped Snickers candy bars.
  • Pour the cream cheese filling into the crust spread it carefully. Only fill pan 3/4 of the way full. It will rise a bit and you don’t want it to spill over. Do not overfill!
  • Add 1 1/2 cups of water to the bottom of the Instant Pot, place the cheesecake on top of the removable trivet with handles, then lower carefully into the pot. Close the lid, make sure the valve is sealed.
  • Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes.
    • It will take some time to build up to pressure, then the time will begin to count down.
    • Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. 
    • There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 
  • Place the cheesecake in the refrigerator at least 8 hours (preferably over night). 
steps to make cheesecake
  • After the cheesecake has set overnight, and before serving, make the topping. Mix chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to combine. If it’s not completely melted, cook again for 15 seconds, and whisk again.
  • Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.
  • Pour and spread the chocolate ganache topping over the cheesecake. Add chopped Snickers candy bars, and then drizzle with caramel sauce (homemade or store bought works). Slice and serve instant pot snickers cheesecake!
Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Want the perfect slice of cheesecake? Run a non-serrated knife under hot water for 30 seconds. Dry and then slice pressing hard all the way down in one motion. Clean and run the knife under hot water between each slice.

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

This Instant Pot Snickers Cheesecake is EASY to make! Since the Instant Pot steams the cheesecake in order to cook it, the result is a deliciously smooth creamy filling. Anyone who has a sweet tooth will go CRAZY over this cheesecake! Don’t be intimidated, JUST GO FOR IT! My ONLY complaint about making instant pot cheesecake is that it’s small! Although, with this amount of decadence, probably the smaller amount the better!

My favorite Instant Pot Recipes:

  • Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
  • Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
  • Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick and painless in the Instant Pot!
  • Instant Pot Chocolate Turtle Cake is easy, delicious, and frankly the best cake! It’s moist and decadent, and done in less than 45 minutes!
  • Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra-creamy sauce makes this over-the-top delicious!
  • Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!
  • Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
  • Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!
  • Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | Twitter | Email

For NEW RECIPES delivered straight to your inbox, signup for our email list! 

5 from 10 votes
Print
Instant Pot Snickers Cheesecake
Prep Time
10 mins
Cook Time
23 mins
time to set
8 hrs
Total Time
8 hrs 33 mins
 

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Course: Dessert
Cuisine: American
Keyword: instant pot snickers cheesecake
Servings: 8 slices
Calories: 603 kcal
Ingredients
For crust:
  • 1 1/4 cup crushed Oreo cookies, whole
  • 2 TBS unsalted butter
For filling:
  • 16 ounces cream cheese, softened
  • 2/3 cups granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream or nonfat plain Greek yogurt
  • 1 cup chopped snickers candy bars
For ganache topping:
  • 1/2 cup heavy cream
  • 3/4 cups milk chocolate chips (about 4 ounces)
For additional topping
  • 3/4 cups chopped Snickers bars
  • 1/4 cup caramel sauce
Instructions
For the crust:
  1. In a bowl mix crushed Oreos with melted butter until crumbs are all moistened. Dump mixture into a 6 inch or 7 inch springform pan. Press the crumbs down using a glass cup or spatula in an even layer, pressing up onto sides. Place in fridge while preparing the rest.

For the filling:
  1. In a large mixing bowl, add softened cream cheese and beat with hand mixer on medium speed until smooth. Add sugar and beat until mixed. Add one egg, beat until mixed. Add 2nd egg and beat until mixed. Add sour cream or Greek yogurt and beat until mixed. Add chopped Snickers and fold into filling using a spatula.

To cook:
  1. Remove crust from fridge, then pour filling into the crust until it is 3/4 of the way full. Do not overfill. Smooth top in an even layer.

  2. Add 1 1/2 cups of water to the bottom of the instant pot. Place the cheesecake on top of the trivet/rack, then lower carefully into the pot. Close the lid, and place the valve in the sealed position. Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes. Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. **There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 

  3. Remove the cheesecake from the instant pot and let cool on the counter for at least 1 hour. Place the cheesecake in the refrigerator at least 8 hours (preferably over night). 

For the ganache topping:
  1. Add chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to melt/combine. If it’s not completely melted, cook again for 15 seconds, and whisk again. Set aside

To serve:
  1. Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.

  2. Pour and spread the chocolate ganache topping over the cheesecake. Add chopped Snickers candy bars, and then drizzle with caramel sauce (homemade or store bought works). Slice and serve!

Recipe Notes

Store covered in the refrigerator. Will keep for up to a week. 

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!
Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!
Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!
Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Instant Pot Tuscan Chicken Pasta

October 7, 2020 By Allyson 13 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra-creamy sauce makes this over-the-top delicious!

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!

Using the instant pot to make this tuscan chicken pasta takes all the work and effort out of preparing this meal! It’s so easy to take dinner to the next level with Garofalo® Elicoidali Pasta, which is made from 100% highest-quality durum wheat semolina. I love using their gourmet pasta even for my everyday meals – it definitely takes my pasta recipes to the next level! Just toss it into the instant pot along with the other ingredients, set it, and forget it! After just a few minutes, dinner is ready! Instant Pot Tuscan Chicken Pasta will be a staple in your household meal rotation!

If you’re not familiar with Garofalo pasta, it’s a must! Garofalo has a rich history and was established in 1789 in Gragnano, Italy – the homeland of pasta! They even hold the longest history in pasta (they’re more than 200 years old!). Their pasta is still made in Italy and is the pasta that Italians eat. Their packaging is completely transparent – nothing to hide, everything to share. I buy it at my local Ingles. This post is sponsored by Garofalo® Pasta. All comments and opinions are my own.

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!

Making this Instant Pot Tuscan Chicken Pasta couldn’t be easier! Let me tell you how!

How to Make Tuscan Chicken Pasta in the Instant Pot:

**scroll down for full ingredients list and printable directions**

  • Get all the ingredients together! It’s easiest to have everything prepared before starting to cook.
Tuscan chicken pasta ingredients
  • I use Garofalo Elicoidali Pasta for this recipe because it’s superior quality, made in Italy (the pasta the Italians eat), and it’s a gourmet pasta for everyday meals! You can find it in the pasta aisle at your local Ingles grocery store.
  • Cut the chicken into bite-sized cubes. Set the instant pot to sauté mode, and then add oil to the pot. Heat for 1 minute, then add the chicken. Sprinkle the seasonings over the chicken, then sauté for 2-3 minutes.
  • Add broth, sun-dried tomatoes, garlic and Garofalo Elicoidali Pasta. Using a wooden spoon, stir everything in the pot, and then press the pasta down into the broth, trying to cover as much as possible.
making tuscan chicken pasta
  • Close the lid of the instant pot, then turn the valve to the sealed position. Set the instant pot on manual for 4 minutes.
    • Remember that the Instant Pot will need time to ‘come to pressure’ before the 4 minutes starts counting down. This might take 10-15 minutes depending on the instant pot model. Once the pressure is built up, the timer will count down.
  • After the timer has gone off, allow the pot to sit and release pressure naturally (do not flip the valve) for 5 minutes. After 5 minutes, flip the pressure valve and release the remaining pressure.
cooked tuscan chicken pasta before cheese is added
  • Open the lid and stir. Add the baby spinach and stir. Add the cream cheese and parmesan cheese and stir until completely combined.
  • Loosely place the lid back on the instant pot and allow the tuscan chicken pasta to stand in the pot for 5 minutes (this will help thicken the sauce), add fresh basil leaves, then stir again before serving.
tuscan chicken pasta in the pot with all ingredients mixed

Instant Pot Tuscan Chicken Pasta is the perfect everyday meal! It is so delicious and so simple to make! The flavor profile is elevated, but not intimidating! I love that Garofalo uses a traditional bronze-dye to give their pasta a coarse and porous texture so your sauce will cling to it better! This creamy dish will be a family favorite!

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!

I love serving this meal with this Easy Garlic Bread or 3 Herb Garlic Cheese Breadsticks! So yummy!

Looking for more Instant Pot Recipes? Here are some of my favorite Instant Pot Recipes:

  • Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
  • Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
  • Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
  • Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
  • Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

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5 from 10 votes
Print
Instant Pot Tuscan Chicken Pasta
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
 

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!

Course: Main Course
Cuisine: American, Mediterranean
Keyword: instant pot tuscan chicken pasta
Servings: 6 servings
Calories: 549 kcal
Ingredients
  • 1 TBS extra virgin olive oil
  • 1 lb chicken breast, cut into bite-sized cubes
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp oregano
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp minced garlic
  • 32 ounces reduced sodium vegetable or chicken stock
  • 12 ounces Garofalo Elicoidali pasta
  • 6-7 ounces sun-dried tomatoes, drained from oil (different jars are different sizes, either will work), and chopped
  • 6 ounces baby spinach
  • 8 ounces cream cheese (regular or reduced fat), chopped into 4 blocks
  • 1 cup freshly grated parmesan cheese (from a block of cheese, not the green container)
  • 1/4 cup fresh basil leaves
Instructions
  1. Set the instant pot to sauté mode, and add 1 TBS oil to the pot. Let heat for 1 minute. Add the cubed chicken to the pot. Add dried basil, dried thyme, dried oregano, salt, and pepper. Sauté for 2-3 minutes.

  2. Add broth, sun-dried tomatoes, garlic and Garofalo Elicoidali Pasta. Using a wooden spoon, stir everything together, then press the pasta down into the broth trying to cover as much as possible (if some is still out of the broth, it is okay).

  3. Close the lid of the instant pot, and set the valve to the sealed position. Set the instant pot on manual for 4 minutes. After the time is up, let the pressure release naturally (don't touch the valve) for 5 minutes. After 5 minutes, carefully flip the valve to the open position (steam will come out of the valve), and let the remaining pressure be released.

  4. Open the lid of the instant pot and stir. Add baby spinach, and stir. Add cream cheese and parmesan cheese, and stir until completely incorporated.

  5. Loosely place the lid back on the instant pot, and let the tuscan chicken pasta sit for 5 minutes (this will help thicken the sauce), add fresh basil leaves, then stir again before serving.

  6. Serve and garnish with extra basil and parmesan cheese is desired.

Recipe Notes

**Nutrition based off reduced fat cream cheese and boneless skinless chicken breast. Use your own nutrition calculator with your specific ingredients for the most accurate calorie count. 

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!
Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!
Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!
Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!
Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!

Healthy Instant Pot Lasagna Soup (vegetarian and meat option)

October 1, 2020 By Allyson 12 Comments This post may contain affiliate links. Read my disclosure policy.

This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!

This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!

I love making Lasagna Soup and already shared how to make it on the stovetop a long time ago! Making this Healthy Instant Pot Lasagna Soup in the Instant Pot takes little effort and is majorly delicious! You don’t have to stand over a hot stove which is a huge benefit. With a low calorie count and low fat, this vegetarian soup will become a dinner staple!

This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!

It’s simple to make this soup, and I’ll share a few different versions with you!

How to make Healthy Instant Pot Lasagna Soup (vegetarian style):

**scroll down for full ingredients list and printable directions**

  • Using a 6qt or 8qt Instant Pot set to saute mode, add olive oil and allow to heat for 1 minutes. Add the diced onion, garlic, salt, crushed red pepper flakes, and dried basil. Saute for 2 minutes.
  • Add crushed tomatoes, diced tomatoes (with liquid), vegetable stock and water. Stir everything together.
  • Break up the lasagna noodles into small pieces and then add them to the soup. Stir to combine everything.
    • Don’t have lasagna noodles? Just use any type of small pasta (farfalle, penne, rigatoni)
  • Close the top of the instant pot and set the valve to the sealed position. Set the pot on manual or high cooking mode, and set the timer for 4 minutes.
    • Remember that the Instant Pot will need time to ‘come to pressure’ before the 3 minutes starts counting down. This might take 10 minutes depending on the instant pot model. Once the pressure is built up, the timer will count down.
  • Once the time is up, allow to sit for 5 minutes to release some of the pressure naturally. Then flip the pressure valve to release the rest of the pressure (careful the steam is hot). Open the lid and set aside.
  • Add the baby spinach and stir until wilted. Add mozzarella and freshly grated parmesan cheeses to the soup and stir until combined.
  • Serve immediately with more freshly grated cheese over the top if desired.
This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!

How to make Instant Pot Lasagna Soup with meat:

**scroll down for full ingredients list and printable directions**

  • Using a 6qt or 8qt Instant Pot set to saute mode, add olive oil and allow to heat for 1 minutes. Add ground beef or turkey to the pot and saute for 3 minutes. Break the meat completely apart and stir while sauting. Add the diced onion, garlic, salt, crushed red pepper flakes, and dried basil. Saute for 2 minutes.
  • Add crushed tomatoes, diced tomatoes (with liquid), vegetable stock and water. Stir everything together.
  • Break up the lasagna noodles into small pieces and then add them to the soup. Stir to combine everything.
    • Don’t have lasagna noodles? Just use any type of small pasta (farfalle, penne, rigatoni)
  • Close the top of the instant pot and set the valve to the sealed position. Set the pot on manual or high cooking mode, and set the timer for 4 minutes.
    • Remember that the Instant Pot will need time to ‘come to pressure’ before the 3 minutes starts counting down. This might take 10 minutes depending on the instant pot model. Once the pressure is built up, the timer will count down.
  • Once the time is up, allow to sit for 5 minutes to release some of the pressure naturally. Then flip the pressure valve to release the rest of the pressure (careful the steam is hot). Open the lid and set aside.
  • Add the baby spinach (optional) and stir until wilted. Add mozzarella and freshly grated parmesan cheeses to the soup and stir until combined.
  • Serve immediately with more freshly grated cheese over the top if desired.
This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!

Healthy Instant Pot Lasagna Soup Nutritional Information:

This soup is great because it’s healthy and fits into a lot of diets.

  • Vegetarian version per serving (1.5 cups): 192 calories, 6g fat, 26g carbohydrates, 2g fiber, 9g sugar, 9g protein.
    • Made as is, you have a nice vegetarian soup that still has a good amount of protein.
  • With Ground Turkey per serving (1.5 cups): 271 calories, 9g fat, 26g carbohydrate, 2g fiber, 9g sugar, 28g protein
    • With added ground turkey, there is a lot more protein in this meal, however the calorie and fat content does increase.
  • To reduce fat, use fat free or low fat cheese.
  • To make dairy free, just omit the cheese or use dairy free cheese.
  • To make this recipe fit into a low carb diet, omit half the noodles. This will decrease the carb count by 50%!
This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!

No instant pot? No problem – follow my stovetop recipe for lasagna soup!

Can I freeze the Lasagna Soup?

  • YES! Add 3 cup or 6 cup servings to freezer safe ziplock bags (depending on size of bags) and freeze laying flat in the freezer.
  • To defrost: Place the frozen soup in the refrigerator the day before you would like to eat it.
  • To cook: Once defrosted, heat the soup in the microwave, on the stove top, or even back in the instant pot (place in pot and set timer for 2 minutes).

When serving the Lasagna soup as a main course, I recommend these side dishes to accompany it:

  • Air Fryer Roasted Broccoli
  • Asparagus
  • Easy Wedge Salad
  • Best Ever Garlic Bread

And if you like the INSTANT POT as much as I do, see more of my favorite Instant Pot Recipes:

  • Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
  • Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
  • Instant Pot Loaded Cauliflower Soup is hearty and healthy! The perfect meal in just minutes!
  • Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
  • Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
  • Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful!  No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

Make sure you don’t miss a thing! Follow Domestic Superhero on:

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5 from 12 votes
Print
Healthy Instant Pot Lasagna Soup (vegetarian and meat option)
Prep Time
3 mins
Cook Time
10 mins
Total Time
13 mins
 

This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!

Course: Main Course, Soup
Cuisine: American, Italian
Keyword: instant pot lasagna soup
Servings: 6 servings (1.5 cups each)
Calories: 193 kcal
Ingredients
Vegetarian Ingredients:
  • 1 tsp olive oil
  • I onion
  • 1 tsp garlic minced
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/2 tsp dried basil
  • 14 ounces diced tomatoes with basil/italian seasoning
  • 28 ounces crushed tomatoes
  • 32 ounces vegetable stock
  • 1/2 cup water
  • 4 ounces lasagna noodles
  • 3 ounces baby spinach
  • 2 ounces mozzarella cheese
  • 1 ounce grated parmesan cheese
For meat version:
  • 1 pound ground turkey
  • all the vegetarian ingredients above
Instructions
Vegetarian Version:
  1. Using a 6qt or 8qt Instant Pot set to saute mode, add olive oil and allow to heat for 1 minute. Add the diced onion, garlic, salt, crushed red pepper flakes, and dried basil. Saute for 2 minutes.

  2. Add crushed tomatoes, diced tomatoes (with liquid), vegetable stock and water. Stir.

  3. Break up the lasagna noodles into small pieces, and add to the soup. Stir to combine.

  4. Close the top of the instant pot and set the valve to the sealed position. Set the pot on manual or high cooking mode, and set the timer for 4 minutes.
  5. Once the time is up, allow to sit for 5 minutes to release some of the pressure naturally. Then flip the pressure valve to release the rest of the pressure (careful the steam is hot). Open the lid and set aside.
  6. Add the baby spinach and stir until wilted. Add mozzarella and freshly grated parmesan cheeses to the soup and stir until combined.
  7. Serve immediately with more freshly grated cheese over the top if desired.
For meat version:
  1. Using a 6qt or 8qt Instant Pot set to saute mode, add olive oil and allow to heat for 1 minutes. Add ground beef or turkey to the pot and saute for 3 minutes. Break the meat completely apart and stir while sauting. Add the diced onion, garlic, salt, crushed red pepper flakes, and dried basil. Saute for 2 minutes.

  2. Follow instructions from vegetarian version starting at bullet #2 (add crushed tomatoes…)

Recipe Notes

Healthy Instant Pot Lasagna Soup Nutritional Information:

  • Vegetarian version per serving (1.5 cups): 192 calories, 6g fat, 26g carbohydrates, 2g fiber, 9g sugar, 9g protein.
  • With Ground Turkey per serving (1.5 cups): 271 calories, 9g fat, 26g carbohydrate, 2g fiber, 9g sugar, 28g protein
This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!
This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!
This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!
This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!
This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, there's directions for both!! Only 193 calories per serving!

Instant Pot Potato Soup (with bacon and cheese)

September 8, 2020 By Allyson 13 Comments This post may contain affiliate links. Read my disclosure policy.

This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!

This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!

This Instant Pot Potato Soup is full of cheese and bacon and delicious spices! It is the perfect rainy day or cold weather meal; however I also love eating it in the summer! I will eat soup anytime! I will share how to make this in the Instant Pot as well as the slow cooker. With the Instant Pot, dinner will be ready in under 30 minutes which makes a fast family meal! Serve this with simple Air Fryer Roasted Broccoli or Asparagus, or an Easy Wedge Salad for the perfect meal!

This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!

If you don’t have an Instant Pot, you need to get one! It is a great appliance that will save you a lot of time! You can make everything from The Perfect Hard Boiled Eggs to Peanut Butter Cheesecake! I love the Instant pot! This Potato Soup is EASY to make, here’s how!

How to Make Instant Pot Potato Soup (with bacon and cheese):

**scroll down for full ingredient list and printable directions**

  • Get all of the ingredients together. This is a ‘dump’ recipe, where you are going to toss everything in and let it cook! Makes life so easy!
  • Add the chicken stock, cream of mushroom or chicken soup, frozen potatoes, seasonings, and 5 slices of chopped pre-cooked bacon (use this Microwave Bacon method– so easy) to the Instant Pot.
soup in the instant pot
  • Put the top on the Instant Pot and seal the lid. Make sure the pressure valve is in the sealed position. Set to manual or high, then set for 8 minutes.
    • Remember that 8 minutes is NOT the total cooking time. It will take some time for the pot to ‘come to pressure’. Once it comes to pressure, the timer will start counting down. Since this recipe has a lot of liquid it could take some time. Mine began counting down after 12-15 minutes.
  • Place the cream cheese on the counter to bring it to room temperature while the soup is cooking. Grate the block of sharp cheddar cheese.
    • Freshly grated cheese will work a lot better for this recipe. Pre-shredded cheese has additives that make it grainy when melting.
  • Once the time is up, let the pressure release naturally for 5 minutes, then release the rest of the pressure by flipping the valve to the side (careful steam will escape here).
  • Add the cubed cream cheese and 3/4 of the grated cheddar cheese. Put the lid back on the top of the pot and let sit for 5 minutes (this will help everything melt together.
  • After 5 minutes, use a whisk and stir the soup until the cheeses are completely melted and incorporated.
  • Serve the soup hot and top with crispy bacon and more cheese if desired.
  • You could even slam a home run with this recipe by serving the soup in these homemade bread bowls!!! YUM!!!
This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!

If you don’t have an Instant Pot, don’t worry! You can also make this delicious potato soup in a slow cooker! Here’s how:

How to make Potato Soup in the Slow Cooker:

  • Add all ingredients to the slow cooker, close and cook on high for 4 hours or low for 7 hours.
  • Stir well when the time is up and serve with desired toppings.

Instant Pot Potato Soup is definitely a meal you can eat all by itself; it’s hearty, filling, and delicious! However, if you want to serve it as a side dish, I highly recommend serving it with one of these main dishes:

  • Air Fryer Hot Dogs
  • Big Mac Salad
  • Easy Italian Meatball Sliders
  • Jalapeno Popper Stuffed Black Bean Burgers

When serving the Potato Soup as a main course, I recommend these side dishes to accompany it:

  • Air Fryer Roasted Broccoli
  • Asparagus
  • Easy Wedge Salad
  • Best Ever Garlic Bread

And if you like the INSTANT POT as much as I do, see more of my favorite Instant Pot Recipes:

  • Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
  • Instant Pot Loaded Cauliflower Soup is hearty and healthy! The perfect meal in just minutes!
  • Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
  • Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
  • Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
  • Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
  • Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful!  No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | Twitter | Email

5 from 10 votes
Print
Instant Pot Potato Soup (with cheese and bacon)
Prep Time
3 mins
Cook Time
8 mins
Total Time
11 mins
 

This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!

Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: instant pot potato soup
Servings: 6 servings
Ingredients
  • 32 ounces chicken or vegetable stock
  • 1 can cream of mushroom or chicken soup
  • 32 ounce bag frozen hash-brown potatoes (cubed, not shredded)
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 TSB fresh garlic
  • 5 slices pre-cooked bacon, chopped (about 1/2 cup bacon crumbles)
  • 8 ounces cream cheese, softened or room temperature
  • 8 ounces sharp cheddar cheese, freshly shredded (set 1/3 cup aside for topping)
For topping, optional
  • 1/3 cup shredded sharp cheddar cheese, (reserved from the 8 ounces above)
  • 3 slices pre-cooked bacon slices, chopped (about 1/4th cup)
  • green onions
Instructions
Instant Pot Directions:
  1. Using a 6 or 8 quart instant pot, add chicken stock, cream of mushroom or chicken soup, frozen potatoes, seasonings, and 5 slices of chopped pre-cooked bacon to the pot.

  2. Put the top on the Instant Pot and seal the lid. Make sure the pressure valve is in the sealed position. Set to manual or high, then set for 8 minutes. **Remember that 8 minutes is NOT the total cooking time. It will take some time for the pot to ‘come to pressure’. Once it comes to pressure, the timer will start counting down. Since this recipe has a lot of liquid it could take some time. Mine began counting down after 12-15 minutes.**

  3. Place the cream cheese on the counter to bring it to room temperature while the soup is cooking. Grate the block of sharp cheddar cheese. **Freshly grated cheese will work a lot better for this recipe. Pre-shredded cheese has additives that make it grainy when melting**

  4. Once the time is up, let the pressure release naturally for 5 minutes, then release the rest of the pressure by flipping the valve to the side (careful steam will escape here).

  5. Add the cubed cream cheese and 3/4 of the grated cheddar cheese. Put the lid back on the top of the pot and let sit for 5 minutes (this will help everything melt together). After 5 minutes, use a whisk and stir the soup until the cheeses are completely melted and incorporated.

  6. Serve the soup hot and top with crispy bacon, more cheese, and green onions if desired.

Slow Cooker Directions:
  1. Add all ingredients to the slow cooker, close and cook on high for 4 hours or low for 7 hours. Stir well when the time is up and serve with desired toppings.

This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served! With directions for the instant pot and slow cooker- this is great!
This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served! With directions for the instant pot and slow cooker- this is great!
This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served! With directions for the instant pot and slow cooker- this is great!
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