Lemon Pepper Whole Pressure Cooker Chicken & Potatoes [One Pot meal]

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes

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I LOVE making Whole Chicken in my Instant Pot Pressure Cooker!

I previously posted making a Whole Chicken in my Pressure Cooker using a Bundt Pan - I am TELLING YOU, the bundt pan is SO clutch. Is it NECESSARY? No. But it is GENIUS? Yes. 

This One Pot Chicken and Potatoes is the same concept as my previous recipe for Whole Pressure Cooker Bundt Pan Chicken - but this time, I added potatoes to make a complete meal and it worked PERFECTLY!

There are 2 secrets to my Whole Pressure Cooker Chicken:

1. A Bundt Pan

2. Compound Butter

The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.

The Compound Butter allows the chicken to stay incredibly moist and gives it so much flavor - compound butters are full of seasonings of your choice. You can really add anything you want to softened butter, mix it up, and call it compound - compound will flavor!
For this recipe, I use my Lemon Pepper Compound Butter. I also love my Citrus Herb Compound Butter!

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes

[One Pot Meal]

Ingredients

4.5-5 lb. Whole Roaster Chicken, thawed, cleaned & giblets removed

5-6 medium Idaho potatoes

Lemon Pepper Compound Butter

Salt & Pepper, to taste

1 1/2 cups water

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO 7-in-1 Instant Pot

6 cup Bundt Pan, I have the Nordic Ware 6 cup Bundt Pan - Perfect for the Instant Pot!
Short trivet, like this 6 inch round baking rack
Tongs, I like these Oxo Good Grip tongs

Aluminum Foil, small square

Directions

Remove Chicken from packaging, and inspect for any feathers; they should be easy to remove if any remain. Trim some excess fatty skin, if desired.

Place small square of foil over hole in Bundt pan.

Prepare Lemon Pepper Compound Butter.

Prepare potatoes - clean and cut in half lengthwise.

Prepare chicken, and dry the skin as best as you can with paper towels. Place chicken in bundt pan, placing hole of chicken around foiled center of bundt pan.

Rub 2-3 T Lemon Pepper compound butter all over chicken and let some fall inside chicken, and under the skin… everywhere you can get it.

Sprinkle on a little salt and pepper (I use about 1/4 t of each)

Pour 1 1/2 cups water in bottom of pressure cooker insert, then place trivet over water. Place bundt pan with chicken in pressure cooker on top of trivet.

Spread remaining Lemon Pepper compound butter on cut potatoes. Scatter them around chicken in your pressure cooker pot.

From lemon you zested and juiced for butter, squeeze remaining juice over chicken and potatoes and stuff the chicken with the lemon peels.

Close lid of pressure cooker, close vent knob and choose High Pressure cooking option. Adjust cook time to 6 minutes per pound of chicken - I used a 4.5 lb chicken, so I set my cook time to 26 minutes.

For Instant pot, close lid and turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 26 minutes.

When cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15 minutes - quickly release any remaining pressure (QPR). 

For Instant Pot, to QPR, turn vent knob to “Venting” position.

Open lid of pressure cooker.

Prepare a baking sheet with foil.

Use tongs to carefully remove potatoes, and place on foil skin side up.

Carefully remove chicken and place it on baking sheet breast side up.

Place chicken and potatoes in oven under broiler for 5-10 minutes to crisp skin of chicken and potatoes. Look at the beauty - Yum!

Carve that juicy, scrumptious chicken.

Serve with potatoes - they will have the wonderful lemon pepper flavor and will be cooking to tender perfections.

Add some quick steamed green veggies or a salad on the side, if desired.

DO NOT FORGET about the amazing juice you captured in your bundt pan!

Carefully remove bundt pan from pressure cooker insert - this juice is MAGICAL.

Use as a simple drizzle over chicken and potatoes, thicken with slurry of 1-2 T cornstarch plus 1-2 T water over medium heat in sauce pan if desired, or just reserve the liquid for cooking soup, rice, etc!

When chilled, just look at this cooking juice — it turns into an amazing, gelatinous broth.

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes

[One Pot Meal]

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Lemon Pepper Compound Butter

Lemon Pepper Compound Butter

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Like my Citrus Herb Compound Butter, this compound Lemon Pepper Compound Butter is good on so many things.

It’s good on chicken, pork, turkey, potatoes, broccoli, green beans, carrots… you could use it to cook eggs, toss with pasta or rice, spread on toast (add extra garlic to make kicked up lemon pepper garlic bread!). 

This Lemon Pepper Compound Butter could be good on anything really.

It’s easy to put together, and it stores in the fridge for a couple weeks. 

Lemon Pepper Compound Butter is the STAR ingredient in my Lemon Pepper Whole Pressure Cooker Chicken & Potatoes made in my Instant Pot Pressure Cooker.

Lemon Pepper Compound Butter

Ingredients

4 T butter, softened

lemon zest, from 1 whole lemon, about 1 T

1 T lemon juice

3/4 t salt

3/4 t black pepper

1/4 t garlic powder

1/8 t onion powder

1 t dried thyme

Directions

Add all ingredients to small mixing bowl and mix well. Use immediately, or store in an airtight container for up to 2 weeks.

You can absolutely double, triple, quadruple this recipe! 

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Pressure Cooker Quinoa [Instant Pot]

Pressure Cooker Quinoa

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Quinoa - pronounced “KEEN-wah”.

Here’s some nutrition facts about Quinoa, which is technically a seed & considered a whole food, according to Authority Nutrition:

• non-GMO, gluten-free
• high in protein - 8 grams per 1 cup
• contains all nine essential amino acids
• high in fiber - 5 grams per 1 cup
• contains antioxidents
• contains manganese (58% RDA) magnesium (30% RDA), B-vitamins (10%+ RDA), iron (15% RDA), potassium (9% RDA), calcium, phosphorus (28% RDA), copper (18% RDA), zinc (13% RDA), folate (19% RDA), vitamin E & Omega 3 fatty acids

If you’ve never tried it, you really should! It is a great alternative to rice. It is a great addition to any food repertoire, whether your aim is healthy eating or not!

Quinoa is great simply dressed with seasonings of your choice, and it also makes a great base for a salad.

Even better than all that - it cooks in only 1 minute in your pressure cooker!

Pressure Cooker Quinoa

Ingredients

1 cup Quinoa

1 cup water or broth

1/4-1/2 t garlic salt, optional

1/4 t black pepper, optional

Essential Tools

Pressure Cooker, I have & LOVE the 6 qt 7-in-1 IP-60DUO Instant Pot

Mesh Strainer, I love this 5 qt Bellemain Micro-perforated stainless steel strainer as well as these Cuisinart handheld mesh strainers

Directions

Rinse Quinoa for about 30 seconds under cold water in mesh or micro-perforated strainer.

Place quinoa, water and optional seasonings in pressure cooker insert.

Place lid on pressure cooker, and turn vent knob to sealing position.

Using high pressure setting, adjust cook time to 1 minute.

For Instant Pot, press “Manual” then use “+/-“ buttons to adjust cook time.

When pressure cooker comes to pressure, cook time countdown will begin.

When cook time is complete, allow pressure to naturally release (NPR) for 5-10 minutes - release remaining pressure manually (QPR).

Fluff with a fork, and serve!

 OR use for a base for an awesome salad!

Mix in anything you like - onion, peppers, artichokes, hearts of palm, walnuts, slivered almonds, cheese (blue, feta, goat), spinach, chick peas, edamame, chicken, fresh herbs, dried cranberries, raisins, beets - toss with vinaigrette, hot sauce, olive oil & vinegar or citrus juice — the possibilities are literally endless & can be completely up to YOUR taste!

Quinoa salad pictured: quinoa, artichokes, red onion, beets, yellow/orange peppers, dried cranberries & blue cheese crumbles tossed in vinaigrette - literally whatever I had available in my fridge!

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Cinnamon Chip Cheesecake [Pressure Cooker]

Cinnamon Chip Cheesecake

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I have the 6 qt IP-60DUO Instant Pot Pressure Cooker - I cannot tell you how much I love this machine! It has made my life so much easier. When I got it, I never imagined I would make CHEESECAKE in it. I was of the mindset that some things are better left for the oven.

Baking in a pressure cooker? I don’t know… Well, now that I have made this Cinnamon Chip Cheesecake, my Pumpkin Pie Bread and Banana Cake Bread, even Perfect Semi-homemade Cornbread in my Instant Pot Pressure Cooker… I have changed my mind!

Please DO NOT BE INTIMIDATED by making cheesecake. I hear that so many people are. OK - I admit it, I was, too.

To be HONEST with you, making my Pumpkin Pie Bread or Banana Cake Bread is harder than this cheesecake (although I would consider none of them difficult, truly)!

Personal opinion here: I am not a huge fan of the over-the-top cheesecakes that have peanut butter cups or cookies or drizzles of whatever toppings. Cheesecake is divine. It is rich and delicious, creamy and sweet. Do you really need chopped chocolate candies, cookies and all that other jazz? Personally, I think it totally takes away the simple, rich, pure deliciousness I LOVE about cheesecake. To Each His Own

This Cinnamon Chip Cheesecake is the perfect balance of adding flavor, but not taking away from the innate divinity that is Cheesecake!

Cinnamon Chip Cheesecake

[Pressure Cooker]

Ingredients

Filling

16 oz cream cheese, room temperature

1/4 cup milk*, room temperature

1/2 cup sugar

2 t packed brown sugar

1 t vanilla

1/4 t cinnamon

pinch salt
2 eggs, room temperature

1/4 cup cinnamon chips*

Crust

1 cup graham cracker crumbs, about 8 full crackers, grind to fine crumbs

4 T butter, melted

1 T sugar

1/4 t cinnamon (if using cinnamon graham crackers, can omit)

2 T cinnamon chips

*some recipes call for heavy cream, but I use regular 1 or 2% milk (whatever I have in the fridge — turns out GREAT!

**cinnamon chips can sometimes be hard to find in stores, so I often buy online!

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO Instant Pot

7 inch springform pan* I used this Nordic Ware pan, but I love this Patisse springform pan, too

*can also use a push pan, but I prefer springform

Food Processor**, I have a Black & Decker - has lasted me YEARS!

**can also use hand mixer but I MUCH prefer the food processor

Directions

Process graham cracker crumbs to a fine crumb - I use my Kitchen Aid hand mixer with mini food processor attachment so I don’t get my large food processor dirty before needing to use it for the filling. You can also put the graham crackers in a zip top back and bang the mess out of them with a meat tenderizer or rolling pin!

In processor or small mixing bowl, add graham cracker crumbs, melted butter, sugar and cinnamon and mix until well combined.

Pour crumbs into springform pan (or push pan if using) and evenly press it into the bottom of the pan and up the side about an inch. I use my good ole clean fingers!

Sprinkle 2 T cinnamon chips on prepared crust. I also sprinkle additional cinnamon and sugar because…why not?! Totally optional. Set prepared crust aside.

In food processor bowl, add cream cheese, milk, sugar, vanilla, cinnamon and pinch of salt. Combine very well (top 2 pictures).

Add both eggs, then mix very lightly until JUST combined. On my food processor, I pulse 5-6 times tops! Most important part of cheesecake is to NOT over-mix the eggs.

Fold in cinnamon chips to mixed batter just until combined. Pour batter over prepared crust.

Create foil “sling” using 1 long piece of foil, about 1 1/2 feet long. Fold edges into the center lengthwise… the point is for you to use this to put the cheesecake in the pressure cooker and take it out.

Cover cheesecake with 1 large paper towel (you can see below, I only had the small pieces so criss crossed them - don’t do this if you don’t have to because the paper towel may sort of fall into your cheesecake and leave paper marks [mine did, but whatever… taste NOT affected!].

Loosely cover paper towel with foil. 

Pour 1 cup water in bottom of pressure cooker. Place short trivet over water. Then use foil sling to place cheesecake in pressure cooker.

Close lid and close vent knob.

For Instant pot, turn vent knob to “Sealing”

Choose High Pressure option, and set cook time to 38 minutes.

For Instant Pot, press Manual (should default to High Pressure), and use +/- buttons to adjust cook time to 38 minutes.

When cook time is complete, allow pressure to naturally release (NPR) fully, this took about 20 minutes for me.

How do you know when the pressure has released? For most pressure cookers, you should have an indicator pin that drops - if you look at the picture above that shows the Instant Pot Vent Knob being turned to sealing, to the right of that knob, take note of the silver “pin” - when up, the pot in pressurized; when down, the pressure has release.

Carefully remove cheesecake with foil sling, remove foil and paper towel, then allow to cool on counter for 1 hour. 

Afterwards, cover with paper towel and plastic wrap or foil (I use the same foil I covered it with in pressure cooker, making sure to have dried it completely) and allow to cool completely in fridge, about 6-8 hours. I know, its so long to wait, but trust me it is worth it!

Unlatch your springform pan, and carefully pull up to remove side of springform pan. Transfer to dish, or serve from springform pan bottom (BUT be CAREFUL not to scratch it!).

You’ll want to eat it so fast, I know… but take a slow, thoughtful bite. It is SO DELICIOUS - it deserves to be mindfully savored!

If you’re anything like me, you’ll end up with a sliver for breakfast with a cup of Ready-for-Adventure coffee, too!

Cinnamon Chip Cheesecake

[Pressure Cooker]

NOTES:

• You may have noticed I do not add a sour cream topping - it’s just not my thing. If you want to, do it.
• Use 1 cup sour cream + 3 t sugar mixed well. Pour on cheesecake immediately when it comes out of pressure cooker. Follow all other steps as written above
• If you use a smaller pan, you will need to adjust cook time
• 6 inch springform or push pan: 40 minutes
• mini 4 inch pans (divided into 3 pans): 12-15 minutes (I have not done this using these pans personally)

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One Pot Smokey Meat Sauce over Rice [Pressure Cooker] [21 day fix approved]

One Pot Smokey Meat Sauce over Rice


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I am always looking for new ways to use ground beef or ground turkey.

And, I’m always looking for new ways to meal prep and eat something healthier.

There’s more!

I am also always looking for new ways to make a ONE POT MEAL!

This Smokey Meat Sauce is IT! It works for all the things I am looking for, and it will work for you, too!

You can use ground beef or ground turkey - totally up to you! I happen to LOVE using ground turkey in this - ground turkey is GREAT about picking up flavors you give it. This meat sauce is not short on flavor! It pairs perfectly with brown rice!

This recipe is great to fit into your 21 Day Fix or Whole30 meal plan, too! For Whole30, omit rice and/or sub with potatoes or perhaps Pressure Cooker Spaghetti Squash!

The recipe will show directions for pot in pot (pip) methods of making brown rice with the meat sauce. If you prefer white rice, please refer to notes at the end of the recipe to modify - there is a different cooking process if using white rice.

One Pot Smokey Meat Sauce & Rice

Ingredients

for sauce

1 T olive oil

1 1/4 lbs ground beef or turkey

1 cup onion, diced

2 garlic cloves, minced

1 1/2 t chili powder

1 t cumin

1/2 t smoked paprika (Smoked, not regular!)

1 t salt

1/2 t pepper

pinch-1/2 t cayenne pepper, optional for spice (I use 1/4 t)

1 14.5 ounce can petite diced tomatoes with chiles (can use plain if desired)

3 T tomato paste (If using canned, freeze the rest in tupperware for later!)

1/2 cup water

1 lime, juiced

2-3 T fresh cilantro, chopped (can sub parsley if desired)

Optional add-in ingredients

totally up to your preference!

1/2 cup bell pepper, diced

1 cup mushrooms, cut in 1/2 inch pieces

1/4 cup carrots, diced

1/4 cup celery, diced

hot sauce, to taste

Ingredients for Rice

1 1/2 cup brown rice

2 cup water

1 T butter or olive oil

1/2 t garlic salt

For brown rice, I use 1:1 1/4  ratio of Rice: water [1 cup rice : 1 1/4 cup water] with 15 minutes HP cook time and QPR.

*Learn more about my preferences for cooking rice - coming soon!

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO Instant Pot

Trivet or rack, like this simple rack

Oven-safe bowl, like this Corningware 1 1/2 qt bowl

Silicone Mitts

Large cooking spoon, or this Pampered Chef Mix-n-Chop tool

Directions

Set Pressure Cooker on Sauté or Browning mode.

Add oil, allow to heat for 30 seconds. Add ground meat, and sauté for 3-5 minutes until browned. Break up meat using spoon or this Pampered Chef Mix-n-Chop tool

Using silicone mitts or hand towel, lift & tilt inner pressure cooker pot and drain grease.

Add onion, garlic and dried seasonings. Sauté for an additional 1-2 minutes.

*Add optional add-in ingredients at this time as well.

I added bell pepper and mushrooms!

Add canned tomatoes, tomato paste, water and lime juice.

Stir and place small trivet or rack over sauce

Place rice and water, plus butter and garlic salt if desired, in oven safe bowl on trivet.

This is considered a pot-in-pot method (pip).

Close lid to pressure cooker, and close venting knob.

For Instant Pot, turn vent knob to “Sealing”.

Choose High Pressure setting, and adjust cook time to 15 minutes.

For Instant Pot, press “Manual” and use +/- buttons to adjust cook time.

Pressure cooker will take about 10-15 minutes to come to pressure (mine took 13 - yep, I timed it!). When pot comes to pressure, cook time will begin.

When cook time is complete, allow pot to naturally release pressure (NPR) for 10 minutes.

For Instant pot, when cook time completes, pot will beep and display L0:00 and automatically change to keep warm setting - allow timer to count up to 10 minutes of natural pressure release time (will display as L0:10).

After 5 minutes, Quickly release remaining pressure (QPR) by opening vent knob.

For Instant Pot, turn vent knob to “Venting”.

Fluff rice with a fork, and carefully remove bowl using silicone mitts or other oven mitt.

Carefully remove trivet/rack (yessss - it will be HOT). Stir sauce.

Serve sauce over rice and Enjoy!

This should make 5 generous servings.

One Pot Smokey Meat Sauce over Rice

21 Day Fix:

1 yellow, 1 red, 1 green, 1 tsp

If you prefer to use white rice, make the following modifications:

1. Use 1:1 ratio of rice: water

2. Cook sauce without adding rice for 10 minutes on High Pressure and QPR.

3. Open lid, carefully add trivet over sauce, place bowl of rice/water on trivet, then cook an additional 3 minutes on High Pressure, followed by 10 minutes NPR.

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