#instantpot Archives » Kay's Clean Eats

Instant Pot Garlic Mashed Potatoes

These Creamy Instant Garlic Pot Mashed Potatoes are so easy to make in a pressure cooker. From start to finish this will take 30 minutes and you will have some delicious melt in your mouth garlic mashed potatoes. 

 Potatoes, I love them in all forms! They are versatile, inexpensive, and have a long shelf date. Instant Pot Garlic Mashed Potatoes will be the star of side dishes for your next meal. Cooking them in a pressure cooker pretty much takes all the work for you. Mashed potatoes always remind me of holidays but after having kids it seems as we serve them year-round, the kids are crazy for these! 

Instant Pot Garlic Mashed Potatoes

I tried these a few different ways, as a garlic lover it needs the right amount. My favorite way is to first sautè the garlic in a little avocado oil, it really helps release that delicious garlic flavor into the potatoes. Next, add in the potatoes, pressure cook, stir in your butter and milk then season with salt and pepper. This is an easy and delicious recipe everyone will enjoy!

Ingredients for Instant Pot Garlic Mashed Potatoes

  • Yukon gold or russet potatoes
  • garlic cloves
  • chicken broth 
  • milk
  • butter
  • salt and pepper

How to make Instant Pot Garlic Mashed Potatoes

Step 1: Prep

Peel and chop your potatoes into 1-inch pieces. Keep pieces 1-inch or smaller for even cooking. Peel garlic. 

Step 2: Sautè Garlic

Turn your pressure cooker on sautè, add avocado oil, once oil shimmers add in garlic cloves and cook for 3-4 minutes till fragrant. 

Step 3: Pressure Cook

Now add the potatoes and salt to your pressure cooker, and pour in 1 cup of chicken broth. Close the lid and pressure cook for 6 minutes and quick release.

Step 4: Mash

Open the lid, add in milk and butter. Mash potatoes with a potato masher. Season with salt and pepper to taste. Add more butter and chives for garnish if you desire.

Serve these potatoes with:

Yield: 4 servings

Instant Pot Garlic Mashed Potatoes

Instant Pot Garlic Mashed Potatoes

These Creamy Instant Garlic Pot Mashed Potatoes are so easy to make in a pressure cooker. From start to finish this will take 30 minutes and you will have some delicious melt in your mouth garlic mashed potatoes. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 pounds of Yukon Gold or russet potatoes peeled, and cut into 1-inch pieces
  • 1 cup chicken broth
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 5-6 garlic cloves
  • 1/2 cup milk, 2% or whole work best
  • 4 tbsp butter
  • salt & pepper to taste
  • chives for garnish

Instructions

  1. Peel and dice potatoes into 1-inch chunks.
  2. Select Sautè on your pressure cooker. Add in avocado oil and garlic. Satuè garlic for 3-4 minutes, until fragrant.
  3. Add potatoes, salt, and broth to the pot and place lid on the pot.
  4. Select Pressure Cook for 6 minutes on high pressure with the pressure valve sealed.
  5. Quick-release and open the pressure cooker.
  6. Add in milk and butter.
  7. Mash potatoes with a masher. Season with salt and pepper to taste.
  8. Garnish with more butter and chives if desired, enjoy.

Albondigas Soup (Mexican Meatball Soup)

Albondigas soup is a delicious recipe made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. This soup is packed full of flavor and sure to become a favorite!

My love for soup holds no boundaries, truly love all different kinds of soup! Albondigas Soup always will have a special place in my heart. My mom used to make this soup for us all the time growing up. I love eating with lots of shredded Mexican cheese and crunchy tortilla chips. It is the perfect meal on a cold day, lunch or dinner. 

Albondigas Soup Recipe tips and flexibility

Traditionally this soup is made with ground beef, personally I like ground turkey better in this soup. I went with potatoes and carrots however you can use any veggies you like, zucchini is another great addition. As far as spice this is a pretty mild flavor soup, feel free to add some heat to it with cayenne or hot sauce. Garnishes are a soup must, cheese, tortilla chips, avocado, sour cream, lime and cilantro all go great in Albondigas Soup. 

How do make Instant Pot Albondigas Soup

  • The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 

  • Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup.
  • Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  • Quick-release pressure and remove lid.
  • Taste and season with salt to taste.
  • Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy 

Stovetop directions 

  • The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  • Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up). 
  • Taste and season with salt to taste.
  • Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy 

Love Instant Pot soups, also try Instant Pot Cauliflower Cheese SoupInstant Pot Vegan 10 Bean Taco SoupInstant Pot Lemon Chicken Orzo SoupInstant Pot White Bean Chicken Chili + Video, and Chicken Enchilada Soup (Slow Cooker)

Yield: 5 servings

Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup (Mexican Meatball Soup)

This Albondigas soup is a delicious recipe that has been a family staple. Made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. 

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Meatballs

  • 1 lb ground turkey
  • 2 tbsp white rice
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1 egg
  • 1/4 cup yellow onion, diced
  • 1/4 cup packed cilantro leaves, chopped 

Soup

  • 2 qt chicken broth
  • 3 cups potatoes, evenly chopped ( I used 2 russets)
  • 1/2 cup yellow onion, diced
  • 1 cup carrots, sliced
  • 3 garlic cloves, minced
  • 15 oz can tomato sauce
  • 1/2 cup red enchilada sauce (I love Trader Joe's brand)
  • 1/2 cup packed cilantro leaves
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp cumin
  • salt to taste

Instructions

Instant Pot

  1. The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  2. Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup.
  4. Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  5. Quick-release pressure and remove lid.
  6. Taste and season with salt to taste.
  7. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!


Stovetop

  1. The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  2. Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3-5 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up). 
  4. Taste and season with salt to taste.
  5. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 113mgSodium: 1444mgCarbohydrates: 31gFiber: 5gSugar: 8gProtein: 25g

Instant Pot Cauliflower Cheese Soup

This Cauliflower cheese soup is nothing short of spectacular! Made with 9 simple ingredients the soup will have everyone coming back for seconds.

It has been cold and rainy all week and just the perfect weather for soup. Not typical southern California weather but it sure is beautiful when we get rain. Today’s lunch was super sporadic, now that I’m trying to stretch what we have and not visit the grocery store as often it really digs deep into my creative side with food. I had bought ahead od cauliflower last week and it was looking pretty lifeless in the fridge. So to avoid food waste and leftovers I had to come up with a kid-friendly cauliflower recipe…

Introducing this DELICIOUS Cauliflower Cheese Soup!

Cauliflower, in my opinion, is amazing, you can have it in your smoothies, soups, and dishes it’s super versatile and easy to work with. However my kids have another idea about cauliflower, typically I here ‘disgusting.’ Blah blah blah, is all I hear when they whine about food, haha! I refuse to have picky eaters, it’s pretty much eating what is served or tuff luck! For this Cauliflower Cheese Soup, I decided to not even acknowledge the fact that it has cauliflower in it, I just let them eat it when they asked what it was I said bacon soup, haha!

While they were shooting hoops outside I decided to whip this soup up in the instant pot, the perfect soup machine. From start to finish it was done within 30 minutes. I ran the immersion blender through the soup, you know got to hide the cauliflower from the kids, ha!! And well this forking amazing soup was made, not a word from anyone about cauliflower and they asked for seconds!!

Complementary Garnishes

I added bacon crumbles, cheese, and parsley, however, use your favorites or have it plain. 

  • parsley
  • bacon
  • chives
  • sour cream
  • cheese

Instant Pot Cauliflower Cheese Soup Video

Love Instant Pot Soups also try, Instant Pot Vegan 10 Bean Taco SoupInstant Pot Lemon Chicken Orzo Soup, and Instant Pot White Bean Chicken Chili + Video!

Yield: 4 bowls

Instant Pot Cauliflower Cheese Soup

Instant Pot Cauliflower Cheese Soup

This Cauliflower cheese soup is nothing short of spectacular! Made with 9 simple ingredients the soup will have everyone coming back for seconds.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp butter
  • 6 cups cauliflower florets ( 1 head)
  • 1/2 cup yellow onion, chopped
  • 1 potato, peeled and diced ( 1 1/4 cup)
  • 2 cloves of garlic, minced
  • 2 cups broth
  • 1 cup mild cheddar cheese
  • salt & pepper to taste

Topping options:

  • bacon crumbles
  • green onion
  • parsley
  • additional cheddar

Instructions

  1. Chop cauliflower into roughly even small pieces.
  2. Select saute mode on your Instant pot and add in butter, onion, potato, cauliflower, and garlic. Sautee for 4 minutes, until onions and garlic are fragrant.
  3. Add in broth and place lid on Instant Pot. Cook on high pressure for 8 minutes.
  4. Quick-release the pressure and then take the lid off.
  5. Use an immersion blender and blend the soup until smooth.
  6. Serve hot and garnish with your favorite toppings. Enjoy!

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Instant Pot Vegan !0 bean taco soup

Before I jump into this recipe I must share where my heart is at. With the passing of Kobe Bryant and his daughter along with all the other passengers yesterday, I’d say it has been a very heavy, emotional past 24 hours. I’ve cried on and off and yesterday just felt dark. My heart goes out to his wife mourning the loss of her baby girl and her husband. No mother should ever feel the unfathomable pain she must be going through… I pray God wraps his arms around the families that have been broken. These situations really test our faith, I have so many questions. My heart goes out to each victim and the families affected.

Let this be a reminder to all of us to never take life for granted. Life is short, continue to cherish each moment and love with all your heart.

“The most important thing is to try and inspire people so that they can be great at whatever they want to do.” – Kobe Bryant

 Instant Pot Vegan 10 Bean Taco Soup

If I am being completely honest I have had this Jar of 10 bean mix in my pantry for MONTHS! I knew one day I would use it, I love beans. They are a wonderful source of protein and fiber and a great alternative to meat. Instant Pot Vegan 10 Bean Taco Soup has a similar texture to chili but the taste was better in my opinion!

This week I am really focusing on lower our meat consumption by eating more vegan and vegetarian meals. I can not say I will ever be a vegan again but maybe more like a flex-A-tarian, kind of just made that up but I love the way it sounds! 

This soup tastes amazing, my kids eat it with some crushed tortilla chips on top, and I like mine with some vegan sour cream, so yummy!!! 

How To Make Instant Pot Vegan 10 Bean Taco Soup

  1. Rinse beans in a colander and set aside. 
  2. Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
  3. Add in taco seasoning and mix till combined. 
  4. Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
  5. Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
  6. Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
  7. Season with salt and pepper to taste, Enjoy!

Love instant pot soups recipes, also try Instant Pot Bean Potato & Kale Vegan Soup and Instant Pot Lemon Chicken Orzo Soup.

Yield: 5

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 tablespoons of avocado oil
  • 1 1/2 cups diced carrots
  • 1 1/2 half cups diced celery
  • 1 1/2 cups diced white onion
  • 4 garlic cloves, minced
  • 2 tbsp taco seasoning (I used Trader Joe’s brand)
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can (15 oz ) tomato sauce
  • 2 cups 10 bean mix
  • 2 quarts veggie broth ( can sub stalk)
  • 1 vegan bouillon cube
  • 1 cup orzo
  • Salt & Peper to taste

Instructions

    Rinse beans in a colander and set aside. 
    Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
    Add in taco seasoning and mix till combined. 
    Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
    Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
    Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
    Season with salt and pepper to taste, Enjoy!

Notes

Garnish with your favorite toppings! We enjoy tortilla chips, cheese, sour cream, and cilantro!

Have a picky eater, serve it with a quesadilla for dipping.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 371Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 422mgCarbohydrates: 65gFiber: 17gSugar: 9gProtein: 20g

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Instant Pot Bean Potato & Kale Vegan Soup

My Brief Vegan Background

More plant-based meals are what my body has been asking for lately. I go through phases with food but when my body wants more veggies I give it more! I have come along way in the whole ‘balanced’ eating regimen. The idea of listening to my body has been a journey.

Did you know I was a vegan for 4 years, and a raw vegan for 1 of those years!? That’s right no meat, dairy or animal products for 4 years! The vegan diet is a wonderful one however for me it wasn’t sustainable. It all ties back to listening to my body. It came to a point where I had to question why am I vegan, was it for the Instagram family and community I rapidly built? 

Long story short, yes, I was living for this community I had built this success and approval. I had ignored all signs but I am so glad I am here today practicing balance in all aspects of my life. Leaving the community was hard, got a lot of hate messages, threats and some friends I thought were friends left. It got to me and shut down my social media for a year. But, this was the best thing I really grew and worked hard on myself.

I love that I am finally comfortable to be here on this huge cyberspace again. Sharing all the recipes with you is what I LOVE about my job. This place of balance and self-acceptance I have found is beautiful and I hope you find yours too! Whatever it looks like for you I am always here as support! It is so silly to judge others based on the decisions they make to live a better and happier life! Cheers to you and all your doing to live out your very best life!!

Instant Pot Bean Potato & Kale Vegan Soup

What I love about this soup is the heartiness of it! Instant Pot Bean Potato & Kale Vegan Soup is healthier comfort food you can feel good about eating. I love it on cold nights with some warm sourdough bread, it’s an amazing combo. The addition of parmesan and fresh basil on top is another great way to enjoy this soup, to keep it vegan get some vegan parmesan at Whole Foods. I highly recommend Violife, I’m not sponsored just really like their vegan cheeses!

How To Make Instant Pot Bean Potato & Kale Vegan Soup

  • Turn your pressure cooker to saute mode. 
  • Add in avocado oil, onions, potatoes, kale, and garlic, saute for 8-10 minutes till veggies are softened and fragrant. 
  • Stir in seasonings. 
  • Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 
  • Add salt & pepper to taste.
  • Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
  • Quick-release the pressure and remove the lid.
  • Dish, Serve, Enjoy!
  • Garnish with your favorites, parmesan & fresh basil work great!

Love an easy Instant Pot recipe, also try Instant Pot Lemon Chicken Orzo Soup.

Yield: 4

Instant Pot Bean Potato & Kale Vegan Soup

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1/2 cup white onion, diced
  • 2 1/2 cups russet potatoes, diced ( 2 russet potatoes)
  • 2 cups curly kale, chopped & stems removed
  • 4 garlic cloves, minced
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 15 oz can kidney beans, drained & rinsed
  • 1 15 oz can white beans, drained & rinsed
  • 1 15 oz can crushed tomatoes
  • 32 oz veggie broth or stock
  • 1 3/4 cup water
  • 1 vegan chik'n bouilon cube
  • salt & pepper to taste

Instructions

    Turn your pressure cooker to saute mode. 
    Add in avocado oil, onions, potatoes, kale, and garlic saute for 8-10 minutes till veggies are softened and fragrant. 

    Stir in seasonings. 
    Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 

    Add salt & pepper to taste.
    Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
    Quick-release the pressure and remove the lid.
    Dish, Serve, Enjoy!
    Garnish with your favorites, parmesan & fresh parsley work great!

Notes

Garnish with fresh basil and parmesan cheese.