This Instant Pot Sweet Potato recipe couldn’t be easier

Is your stovetop full on Thanksgiving? Or do you just love using your pressure cooker?

Or, perhaps your goal is to make the most luscious mashed sweet potatoes of your life. These are the ones for you.

Instant Pot mashed sweet potatoes come together quick, and with little fuss. Where the magic happens is all the things we’re going to mix into them, including bourbon, brown sugar and cinnamon.

Everybody is going to want a second scoop of these velvety sweeties, I guarantee it.

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If you’ve been reading awhile, you probably know: I don’t LOVE boneless, skinless chicken breast in the way that most Americans seem to.

I think unless you have time to marinate it, like my orange ginger chicken, it often turns out dry and tough, and lacks flavor.

That’s why I’m always using chicken thighs for things like orange glazed chicken and almond crusted chicken.

I remember chicken breast being particularly dry the last time I tried to make sweet and sour chicken on the stove with it.

But, I’m never one to back down from a challenge, and I’m always looking for ways to make one of America’s favorite proteins actually . . . delicious.

The way to do it is the Instant Pot, friend. We’ve already established that Instant Pot short ribs are delicious. But let’s be honest, short ribs are always delicious, just about any way that you cook them.

But chicken breast needs more love, and the Instant Pot pressure cooks it until tender while infusing flavor into the meat. This Instant Pot Sweet and Sour Chicken is currently my favorite way to eat chicken breast.

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I’ve been super, super into short ribs lately. My mom made me a batch of her beef begetable soup slow cooker last month, and I also made Smitten Kitchen’s short rib onion soup over Christmas break (so good!).

I wanted to make another short rib dish where they were utilized in something other than soup.

And while I don’t go quite as gaga for the Instant Pot as some people do, I think this appliance shines when it comes to something that’s usually slow braised.

While I love my slow cooker for baby back ribs like crock pot ribs (with my dry rub for ribs slathered on first), and a conventional oven for root beer ribs, the Instant Pot was the perfect choice for these braised short ribs with sweet and savory apple chutney.

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OK friends, I think just one more Instant Pot recipe and then I’ll be done for now. As you know, I heroically rescued my Instant Pot from a basement flood this summer, and since then, I’ve been on some weird mission to prove it’s worthiness as an appliance (Instant Pot short ribs and Instant Pot sweet and sour chicken being two of my favorites).

I must admit that I have discovered I love how intensely flavorful it makes most recipes. But I’ve also lamented that it’s anything BUT instant in a lot of scenarios.

To round out my trifecta of Instant Pot recipes for the year, I wanted to create a recipe that truly IS instant, yet still properly cooked and delicious.

Since my salmon pasta, salmon stuffed with crab and salmon pesto pasta recipes are some of the most popular recipes on this site, I knew I wanted to try a salmon dish.

The post Instant Pot Salmon and Mashed Potatoes appeared first on Foxes Love Lemons.

Well, it’s official – ever since I rescued my Instant Pot from a basement flood, I’ve come to appreciate it more than ever. I think my previous hangup in regards to this appliance is that, despite it’s name, it’s rarely instant. In fact, many recipes I’ve found take just as long to cook in the Instant Pot as they do on the stove or in the oven.

I can’t argue with that – it’s just the way it is. By the time the pot comes up to pressure, does it’s cooking, and then you release the pressure, well, like I said, nothing instant about it.

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Our basement flooded a few weeks ago. It was annoying and gross in all the ways those things are, but luckily we had already known our basement was a flood risk, so we don’t keep much down there. And what we do is all up high, off the ground.

The one exception, for some reason, was my Instant Pot. When we ran to the basement after we realized how heavy the rain was, I saw the Instant Pot sitting on the ground, and water creeping toward it.

At the last minute, I ran through the flood, scooped it up and rescued it.

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It’s kind of a big day around here, because this is the first Instant Pot recipe I’ve shared on this blog! I actually bought an Instant Pot this past spring, because a client requested some freelance recipe development using one.

I borrowed an Instant Pot cookbook from the library and made a bunch of recipes to learn how to use the appliance (including Instant Pot short ribs and Instant Pot sweet and sour chicken), then completed the freelance project.

Then, I kind of tucked the pot in my office and forgot about it all summer.

Until now, because this Instant Pot Butternut Squash Soup with Goat Cheese is on the scene! While I love a long simmered crockpot soup and Old Fashioned Ham and Bean Soup on my stovetop, the depth of flavor of a pressured cooked soup just can’t be beat.

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