This week I’m back with three amazing Instant Pot recipes for you guys! We’re gonna cover breakfast, snacks and dinner with egg bites, soft pretzels and Korean beef bowls!
Instant Pot Breakfast
I’ve been wanting to try my hand at making Starbucks egg bites from home since last summer when I ordered a pair of their red pepper and cheese bites.
However, I have a thing about eggs. I really only like them scrambled. Must be hot. Rarely like them re-heated from the fridge (too rubbery). And don’t even mention freezer eggs to me. Ugh!
Well, I’m happy to report, that after breaking down, spending $13 on a set of egg bite silicone molds via good o’l Amazon (affiliate), I’ve successfully made 4 batches (56 egg bites in all) and they are awesome. Not to mention all the other things I’ve learned that you can make in these molds!
Recipe
This is what I came up with after scrolling Pinterest and getting a general idea of how many eggs to use and how long to cook them for.
- Cooked breakfast meat or leftovers (I used breakfast sausage, bacon and left over pork loin – all were tasty)
- 8 eggs
- 1/3-1/2 cheese of your choosing – I used Parmesan and Feta – I liked Feta better
- Splash of cream/milk
- Salt/Pepper – a few dashes of hot sauce optional
- Spray your silicone molds with non-stick spray (don’t skip this!) and put 1 cup of cold water in your instant pot.
- Put a little bit of cooked breakfast meat in the bottom of each mold.
- Place eggs, milk, cheese and seasoning in a blender, mix for about 15 seconds (just long enough it’s combined and bubbly).
- Pour the egg mixture into the pods and place the lids on top. ONLY put silicone lids on. If your lids are plastic, cover the molds with foil.
- Put the molds on a trivet and carefully lower into your IP.
- Cook on high pressure for 9 minutes, natural release for 5-10 minutes. Take them out and let cool on the counter for 5 minutes.
- Enjoy!
Snack Time!
I’ve always been a little intimidated to make homemade pretzels. I tried them once a long time ago and the baking soda bath step did not got well. But, I came across this instant pot pretzel recipe and figured it was worth trying again!
You guys, try these! If you’ve checked out my Instant Pot Everything Bread post, then you know my love for homemade bread, and better yet, my secret weapon to making homemade bread in less than half the time it normally takes thanks to super fast IP proofing!
TIP! I’ve make these twice now. First time with the recommended egg wash + topping. Second time I did butter + topping. Both were delish, but the butter left the pretzels a little bit “wet”. I’m not sure how else explain it. The flavor was great, but the egg wash just crisps up a little better.
Instant Pot Dinner for the Win!
I got a hankering for beef broccoli one night, then I realized I had a bottle of Gochujang sauce in the fridge that I had no idea how to use. I think I bought it use as a marinade, who knows?
While searching recipes to use Gochujang sauce, it was apparent that Korean Beef was the way to go. So, I got a couple of stew meat packs out of the freezer and used this recipe from I Heart Eating, made a few different bases for the bowls (rice, veggies, ramen) and we were set. EVERYONE ate and loved it! The leftovers were great too.
Give yourself with this one. You’ll need around 45 min on the meat setting then 20-25 min of natural release. But it is worth it for melt-in-your mouth beef!
Hope you and your family enjoy these! And be sure to comment and let me know what you’re making in your IP too!