INSTANT POT PRESSURE COOKER CHEESY POTATO SOUP

6 Large potatoes, quartered
1 can chicken broth
1 can Campbell's Potato Soup
1/2 block Velveeta cheese, cubed
Slice Bacon or Ham (optional)
Salt and Pepper to taste
2 soup cans water

Place all ingredients in pressure cooker. Stir well. (Add additional water if ingredients not covered in your pot.)

Pressure cook 15 minutes.
Utilize Mix and Chop kitchen tool to easily finish chopping potatoes.
Stir well.
Serve.

INSTANT POT PRESSURE COOKER LASAGNA

1 1/2 pounds ground beef, cooked and drained
2 med onions, chopped/cooked with ground beef
1 large can Hunt's spaghetti sauce
2 tsp Italian seasoning mix
1 tsp minced garlic
1-15 oz ricotta cheese
1 cup shredded parmesan cheese
3 cups shredded mozzarella cheese
12 uncooked lasagna noodles (may have to break to fit across pot)

In bowl, combine all cheeses EXCEPT 1 cup of the mozzarella, set aside.

After browning beef and onion, add spaghetti sauce and seasonings, mix well.
Then layer as follows in pressure cooker:

1/4 Meat Sauce Mixture
Uncooked lasagna noodles
1/2 Cheese Mixture
1/4 Meat Sauce Mixture
Uncooked lasagna noodles
1/2 Cheese Mixture
1/4 Meat Sauce Mixture
Uncooked Lasagna noodles
Top off with remaining Meat Sauce, making sure all noodles are completely covered with sauce mixture.

Pressure cook 10 minutes. Quick steam release.

Sprinkle with remaining mozzarella cheese, replace cover for a few minutes, allowing cheese to melt.

INSTANT POT PRESSURE COOKER CHICKEN AND DRESSING

2 large cans white meat chicken
1 can cream of celery soup
1 can (13 oz.) evaporated milk
2 boxes CORNBREAD stuffing mix
1 stick of margarine (melted)
1 can cream of chicken soup
1 can chicken broth PLUS enough water to make 2 cups of liquid

Mix in pressure cooker.
Cook for 15 minutes.

INSTANT POT PRESSURE COOKER HAMBURGER STEW

1 pound Hamburger, browned with some minced garlic (optional)
1 large can VegAll Homestyle (large chunk vegetables), drained - or fresh potatoes, carrots, and celery - if preferred
1 can lima beans, drained or 1/2 pound dried
1 can whole kernel corn, drained (or pkg. frozen corn)
1 can rotel (chunky style) in juice
1 packet McCormick's Beef Stew seasoning packet
2 soup cans water (or enough to cover stew mixture)

Mix all ingredients in pressure cooker EXCEPT water.
Add enough water to just cover mixture; mix well.
Pressure cook 30 minutes.

INSTANT POT PRESSURE COOKER CHICKEN FINGER CASSEROLE

6 fully Cooked Chicken Fingers, cut into chunks

2 cans Cream of Chicken Soup

1 small package Sour Cream

1 pkg Green Peas (frozen or dried are best)

1 pkg Shredded Cheddar Cheese

Combine all ingredients in pressure cooker, mixing well.

Cook 15 minutes.

INSTANT POT PRESSURE COOKER CHICKEN STEW

2 Large Frozen Chicken Breasts
6 Med Potatoes, diced
1 pkg. frozen corn
1 pkg. frozen green peas (or dried)
1/2 pound dried lima (or baby lima) beans
2 stalks celery, sliced
1 cup carrots, sliced
2 cups chicken broth
1 can cream of chicken soup
2 soup cans (or enough water to cover ingredients)
Salt and Pepper to taste

Add all ingredients EXCEPT chicken and water to pressure cooker pot.

Mix and Chop Kitchen Tool

Add in enough water to cover ingredients and stir until cream of chicken soup is mixed well.
Place chicken breasts (still frozen) on top of soup mixture.
Pressure cook for 30 minutes.
After cooking, use thongs to remove chicken breasts from soup mixture; place in bowl.
Shred chicken; mix and chop tool works great.
Add chicken back to stew, mix, and serve.

INSTANT POT PRESSURE COOKER CHILI

1 can diced tomatoes, in juice (Rotel preferred)
2 cans kidney beans (or chili flavored kidney beans)
1 small can mushrooms (optional)
1 small onion, diced
1 bell pepper, diced (optional)
1 lb. hamburger meat, browned
1 pkg. "Chili-O" seasoning
2 soup cans water (or enough to just cover all ingredients)

Combine all but the water in pressure cooker pot.
Add just enough water to cover ingredients, then mix well.
Pressure cook 15 minutes.

*if using dried beans, increase time to 30 minutes.

INSTANT POT PRESSURE COOKER CHEESY HAM-BROWN CASSEROLE

1 pkg. refrigerated chunk ham (fully cooked)

1 small container sour cream

2 cans cream of chicken soup

1/2 package frozen shredded hashbrowns

1 pkg. shredded cheddar cheese

1/4 cup butter, melted

20 Ritz crackers, crushed

In large bowl, mix first 3 ingredients.

Place hashbrowns in bottom of pressure cooker pot.

Pour ham mixture over hashbrowns.

Layer cheese and crushed crackers.

Drizzle with butter.

Pressure cook for 10 minutes.

INSTANT POT PRESSURE COOKER POTATO SOUP

1 (30 oz.) bag frozen hash-brown potatoes, southern style
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)

Garnish:
Sliced green onion
Cheese
Sourcream
Bacon

Place all ingredients EXCEPT cream cheese and garnishments in pressure cooker.
Pressure cook 10 min, release steam.
Stir in cream cheese, stir until blended.
Add garnishments and serve.

INSTANT POT PRESSURE COOKER CHICKEN SPAGHETTI

1 large can chicken breast chunks (not drained)
1 pkg. ranch mix
1 lb. uncooked spaghetti noodles (may substitute 1 lb. elbow noodles)
1 can cream of chicken soup
1 can rotel with juice
1-2 soup cans of water (enough to cover all ingredients completely)
1/2 lb. velveeta cheese
1 can mushrooms, drained

Place all ingredients in instapot/pressure cooker.
Stir.
Cook 30 minutes. Enjoy.