This document is a thank you note and recipe eBook from David thanking the reader for downloading his Instant Pot recipe eBook. It includes over 10 recipes for dishes like chili lime steak bowls, lazy lasagna, pinto beans and bacon, and more. Each recipe includes ingredients and instructions. David encourages the reader to visit his website and social media for more recipes.

2. Thank You!
Thank you so much for downloading my newest
eBook, My Favorite Instant Pot Recipes! I’ve
worked hard in putting these recipes together,
which includes testing out each one and giving
you the final outcome and thoughts.
I hope you enjoy these recipes, as much as I’ve
enjoyed making them and my family has enjoyed
eating them!
Be sure to visit FoodnService.com often to find
other delicious recipes for you to make for your
family.
Enjoy making family memories!
-David
Follow Me For More Yummy Recipes!
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3. Table Of Contents
Chili lime avocado bowl
2
Lazy “lasagna”
4
Pinto beans and bacon
6
Cheesy chicken & pasta
8
Easy cheeseburger pie
10
Chicken parmigiana light
12
Cheesy chicken & potato soup
14
Monkey bread
16
Chocolate chip bread pudding
18
Irish soda bread
20

5. i n g r e d i e n t s
D I R E C T I O N S
• 1 đ - 2 pounds fajita steak strips (cut into cubes)
• 1 tablespoon water
• 1 teaspoon minced garlic
• 1 tablespoon of extra virgin olive oil
• 2 teaspoons of lime juice
• đ teaspoon chili powder
• đ teaspoon sea salt
• đ teaspoon cracked pepper
• 1 teaspoon Cholula
• 2-3 ripe avocados (diced)
1. Turn your IP on sauté and add olive oil.
2. Once hot, add garlic and cook until a golden color.
3. Then add all remaining ingredients, and mix well with wooden
spoon.
4. Place lid on, and put on Manual High Pressure for 10 minutes. Do a
QPR.
5. Once pressure is released, removed lid.
6. Turn pan back onto sauté mode, and stir the meat to break it up into
little chunks.
7. Keep on sauté mode until liquid has been reduced by half.
8. Allow to cool and serve in a bowl, and then surround with diced
avocado
[2]

7. i n g r e d i e n t s
D I R E C T I O N S
• 2
- 12oz bags of fresh 3 cheese raviolis
• 1 - 24 ounce jar of favorite sauce (or homemade sauce)
• 2
cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon oregano
1. Place 4 tablespoons of sauce at the bottom of your container you're
cooking in.
2. Place a layer of raviolis down. Approximately 10-12 pieces will fit
per layer
3. Add a layer of mozzarella cheese, followed by a layer of sauce, and
then a sprinkling of parmesan cheese.
4. Repeat this method until all raviolis have been used. Finish the final
layer with sauce on top and parmesan cheese sprinkled over.
5. Place 2 cups of water in your IP container, and then place your dish
in. I used ramekins because I wanted more height from the base of
the IP. The ramekins area approximately 1Ɖ" tall.
6. Place lid on your IP, and lock into place. Put on 12 Minutes High
Manual Pressure.
7. When time is completely, do a QR.
8. Remove lid and add final layer of mozzarella cheese on top, and
sprinkle oregano on top of the cheese.
9. Place lid on the IP to help the steam melt the cheese on top. No need
to lock the lid in place.
[4]

9. i n g r e d i e n t s
D I R E C T I O N S
• 1
pound bag dried pinto beans
• 2
pounds thick cut bacon (cut into 2" pieces)
• 7
cups water
• 1
teaspoon garlic powder
• đ teaspoon thyme
• 1
teaspoon sea salt
• đ teaspoon black pepper
• 2
tablespoons of Cholula hot sauce
1. With your IP on sauté, cook your bacon until it's nice and crispy.
Drain half the grease out of your IP when done.
2. Add in your dried beans, water, and all other seasonings.
3. Set to manual high pressure for 38 minutes.
4. When done, let it NATURALLY release pressure (NPR). It should
take about 22-26 minutes for this to happen (depending on
elevation).
5. Take the lid off and allow to set for about 10 minutes before serving
over some amazing jasmine rice!
[6]

11. i n g r e d i e n t s
D I R E C T I O N S
• approximately 2 pounds of skinless boneless chicken breasts cut into
1” cubes
• 1
tablespoon EVOO
• 4
tablespoons salted butter
• 1
bag of orecchiette pasta (1 pound bag)
• 2
cups whole milk
• 2
cups water
• 1
tablespoon yellow mustard
• 1
teaspoon sea salt
• đ teaspoon black pepper
• 6
cups of shredded mild cheddar cheese
1. With your IP on sauté, add in olive oil. Wait until it's heated and add
in your 1" cubed chicken chunks.
2. Cook for approximately 4 minutes. I just wanted a little seared color
on them.
3. Add in all remaining ingredients (except pasta, milk and cheese)
and close your IP lid. Set on Manual High Pressure for 10 minutes.
QR when done.
4. Add in pasta, milk, and cheese. Set on Manual High Pressure for 5
minutes.
5. When it's done, do a NPR. If you do a QR, some liquids might squirt
out with the steam. Mix well when you remove IP lid. PLEASE NOTE:
There will be a tiny bit of "scorching" at the bottom of your IP
because of the milk. I didn't find it to be too horrible, I just didn't
scrape the bottom, but I wanted to be honest with you all.
[8]

13. i n g r e d i e n t s
D I R E C T I O N S
• 1
pound ground beef
• 1
cup shredded cheddar cheese
• 2
eggs
• 1
cup milk
• đ cup Bisquick
• đ teaspoon garlic powder
• sea salt and cracked pepper to taste
1. In a medium sized skillet over a medium flame, add ground beef,
garlic powder, salt and pepper to taste. Drain grease when browned.
2. Place ground beef into bottom of pyrex container.
3. Add cheddar cheese on top of ground beef.
4. In a bowl, add milk, eggs, and Bisquick. With whisk mix well until
lumps are gone. To avoid lumps, I slowly added milk into the batter
mixture and mixed with a whisk accordingly.
5. Pour liquid contents over ground beef and cheese in pyrex bowl.
6. Using a PIP method, add 2 cups of water into your IP container,
place 2 - 1đ" ramekins to inside of the IP pot container. Place pyrex
bowl on top of ramekins.
7. Place lid on top and lock into place. Place on High Manual Pressure
for 15 minutes and let NPR for 5 minutes.
8. Release remaining steam from IP. Remove lid at an angle so water
doesn't drip on top of cheeseburger pie. Allow to cool and then
remove from the IP.
[10]

15. i n g r e d i e n t s
D I R E C T I O N S
• 1
bag of frozen chicken tenderloins - 2 1/2 pounds (un-breaded -
approximately 23-25 tenderloins)
• 6
cups favorite pasta sauce
• 1
cup grated parmesan
• 1
teaspoon salt
• Ɖ teaspoon red pepper flakes
• 1
teaspoon garlic powder
• 1
teaspoon thyme
• 1
teaspoon oregano
• 1 đ boxes of rigatoni pasta (approximately 1 1/2 pounds of dried
pasta)
• 2
cups of shredded mozzarella
1. Place frozen chicken tenderloins, pasta sauce, salt, red pepper
flakes, garlic powder, thyme, and oregano into your Instant Pot.
Manually set for 12 minutes.
2. Once done do a QR for pressure.
3. With a wooden spoon, break up the pieces of chicken into smaller
pieces. They'll be so tender, so this will easily happen.
4. Add in your pasta, and stir the pasta in the sauce.
5. Manually set for 5 minutes, and then QR the pressure.
6. Add parmesan cheese, give it a stir, and you're ready to serve!
7. Serve with shredded mozzarella cheese on top.
[12]

17. i n g r e d i e n t s
D I R E C T I O N S
• 1 đ pounds of thin sliced chicken breast cut into chunks
• 3
pounds of white potatoes cut into thick chunks.
• 1
packet of dry ranch dressing
• 1 8oz package cream cheese (room temperature)
• 2
cups shredded cheddar
• 2
cups shredded cheddar jack cheese mix
• 2
cups low sodium chicken broth
• 1
teaspoon black pepper
1. Place all ingredients in your IP in following order: chicken chunks,
potatoes, ranch seasoning mix, pepper, cream cheese, chicken broth,
and top with shredded cheeses.
2. Seal Lid and set your IP on manual high pressure for 15 minutes.
3. When done, NPR for 15 minutes and then QR the rest.
4. Remove the lid, and stir your soup thoroughly to mix the
ingredients throughout
[14]

19. i n g r e d i e n t s
D I R E C T I O N S
• 1
can southern buttered Grands biscuits
• đ cup of sugar
• 1 đ teaspoons cinnamon
• đ stick of butter
• đ cup light brown sugar
• 1
piece foil.
1. In a large bowl or plastic ziplock bag, add sugar and cinnamon.
Combine well.
2. Cut 4 biscuits in quarters, and to sugar mixture, and coat
thoroughly.
3. Place sugar coated biscuit pieces into a mini loaf pan.
4. Repeat the process for the other loaf pan.
5. Add butter and brown sugar into a small bowl, and place in the
microwave for 45 seconds. Once butter is melted, stir throughly with
a fork. Evenly distributed your caramel sauce you made between the
two loaf pans.
6. Add 1 cup of water to your IP, and place 2 medium sized ramekins in
the bottom of your IP (face up).
7. Place both loaf pans onto ramekins, and cover the top of the loaf
pans with a piece of foil.
8. Place on Manual High Pressure for 21 minutes, and NPR for 5
minutes...then do a QR.
[16]

21. i n g r e d i e n t s
D I R E C T I O N S
• 2
cups chopped & cubed challah bread
• 1
egg
• Ɖ cup milk
• Ɖ cup sweetened condensed milk
• đ teaspoon cinnamon
• 1/3 cup semi sweet chocolate chunks
1. In a medium sized bowl, add all wet ingredients and beat with a fork
until well blended.
2. Add in your chopped challah bread and mix until all liquid is
absorbed.
3. Add in your chocolate chunks and mix until evenly distributed.
4. Pour contents into your container you're going to PIP in.
5. I used 2 ramekins, face side up, at the bottom of my IP. I like the
space it keeps away from the water.
6. Place PIP dish onto of ramekins. Add 1 cup of water into the base of
your IP pot.
7. Close lid and place on 11 minutes High Manual Pressure.
8. Once done, QR and remove lid. Allow to sit and cool. You can serve
with a little extra sweetened condensed milk on top. YUM!
[18]

23. i n g r e d i e n t s
D I R E C T I O N S
• 3 đ cups all purpose flour
• 2
tablespoons sugar
• 1
teaspoon salt
• 1
teaspoon baking soda
• đ teaspoon baking powder
• 1
cup raisins
• 1
egg
• 1/3 cup olive oil
• 1 đ cups buttermilk
1. Mix flour, sugar, salt, baking powder and baking soda into a large
mixing bowl.
2. Add olive oil to dry mixture and stir with a fork. You want the oil
evenly distributed throughout the dry mix.
3. Make a well in the center of the mixture. Add beaten egg and
buttermilk and mix in with a wooden spoon until dough is too stiff to
stir. Dust hands with a little flour, then gently knead dough in the
bowl just long enough to form a rough ball.
4. Lightly spray a non-stick spray into Pyrex bowl. Then add dough
into Pyrex bowl.
5. Add 2 cups of water in the bottom of your IP pot. Using a steamer
basket or 3 same sized ramekins at the bottom, place Pyrex bowl in.
You never want the bowl to touch the base of the IP as it is too hot
and will burn your bread.
6. Close your IP lid, and "bake" for the 30 minutes on High Manual
Pressure. When it's done, let it NPR. After NPR has been achieved,
open valve, and remove lid at an angle as to not drip water onto the
foil. Nobody wants wet or soggy food.
7. Remove Pyrex dish and allow to cool before removing the Irish soda
bread from the it.
[20]