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‘Everything But The Kitchen Sink’ Instant Pot Pasta Sauce

The Everything But The Kitchen Sink Pasta Sauce is exactly what it sounds like, it’s got a ton of veggies, aromatics, meat, cheese and tomatoes! I’ve always got a jar of this chunky, delicious and super healthy sauce in my freezer. I make this sauce to clean up my fridge, when leftovers of veggies and cheese start piling up. It’s a great sauce to make when you’re short on an ingredient or two. You can easily skip the meat and make a vegetarian version of this hearty sauce.
Instant pot pasta sauce, by Spice Cravings. The Everything But The Kitchen Sink Pasta Sauce is exactly what it sounds like, it's got a ton of veggies, aromatics, meat, cheese & tomatoes! I've always got a jar of this chunky, delicious, & super healthy sauce in my freezer. Make this sauce to clean up the fridge, when leftovers of veggies & cheese start piling up. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Plenty of Vegetable Choices

The choices are endless with this sauce. You can pretty much add any veggies you have lying around. Here are some that I have used successfully- mushrooms, celery, eggplant, zucchini, squash, carrots, cabbage, onions, garlic, spring onions, leeks, chives, spinach, kale, turnips and peppers.

Plenty of Meat Choices

Instant pot pasta sauce, by Spice Cravings. The Everything But The Kitchen Sink Pasta Sauce is exactly what it sounds like, it's got a ton of veggies, aromatics, meat, cheese & tomatoes! I've always got a jar of this chunky, delicious, & super healthy sauce in my freezer. Make this sauce to clean up the fridge, when leftovers of veggies & cheese start piling up. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

As with veggies, you can add any meat or a combinations of meats that you have on hand. I have tried making this sauce with all kinds of ground meat and sausage, chopped cooked sausage, leftover mortadella,  salami, shredded chicken, bacon and prosciutto.

Choices for Sauce 

I typically have a can of crushed or diced tomatoes in my pantry. If I’m using diced, I like to puree it a little with my hand blender before adding to the pot. I also keep a jar of my preferred marinara sauce, which also works great in this sauce. If you have any leftover tomatoes to use, just throw them in there, finely chopped, and they’ll blend in well.

Kid-Friendly

This is a great sauce to sneak in a ton of veggies in a pasta sauce. If your little one is picky about chunks of veggies, pulse each vegetable a few extra times in the food processor, then increase the cook time to 5-6 minutes. The veggies will almost dissolve in the sauce, and no one will ever know 😉

Serving Suggestion

I always make a big batch of this sauce. This works great with a simple boiled pasta; makes a great instant pot ravioli lasagna, as a pizza sauce with some fresh or shredded mozzarella and hand-torn-basil; for meatball sandwiches.

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Instant pot pasta sauce, by Spice Cravings. The Everything But The Kitchen Sink Pasta Sauce is exactly what it sounds like, it's got a ton of veggies, aromatics, meat, cheese & tomatoes! I've always got a jar of this chunky, delicious, & super healthy sauce in my freezer. Make this sauce to clean up the fridge, when leftovers of veggies & cheese start piling up. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie
'Everything But The Kitchen Sink' Instant Pot Pasta Sauce
Prep Time
5 mins
Cook Time
10 mins
Resting time
5 mins
Total Time
15 mins
 

The Everything But The Kitchen Sink Pasta Sauce is exactly what it sounds like, it's got a ton of veggies, aromatics, meat, cheese & tomatoes!  I've always got a jar of this chunky, delicious, & super healthy sauce in my freezer.  Make this sauce to clean up the fridge, when leftovers of veggies & cheese start piling up.

Course: Main Course
Cuisine: Italian
Servings: 2 32oz Jars
Calories: 640 kcal
Author: Spice Cravings
Ingredients
Veggies for blending(use whatever you have on hand. I use a total of 2.5-3 cups chopped)
  • 3 garlic cloves
  • 2 medium carrots cut into chunks
  • 2 cups crimini mushrooms
  • 1 small onion cut into chunks
Meat (skip for vegetarian sauce)
  • 1 lb ground chicken or beef or turkey (or a combination)
Cheese
  • 1/4 cup parmesan cheese grated or similar blend
Garnish
  • 2 tablespoons fresh basil hand torn
  • 1/4 cup parsley chopped
Instructions
  1. Prep: In a food processor, throw in garlic cloves and pulse 5-6 times, to chop them fine. Add carrot chunks and repeat the process till carrots are finely chopped. Add mushrooms and pulse 5-7 times to chop them fine as well. Remove in a bowl. Add onion chunks and pulse 5-6 times to chop. Add to the chopped veggies. The reason I do onions separately is so that they stay chunky and don't release their juices.
  2. Heat olive oil in instant pot on SAUTE mode (high). When display reads HOT, add ground meat and don't stir for a minute or so, this allows the meat to brown on one side. If making this sauce vegetarian, skip this step. Break up the meat with a wooden spoon or spatula and stir. Add chopped veggies and saute for another minute. Add spices and crushed tomatoes or marinara sauce. If using crushed tomatoes, add more seasoning and spices (check ingredient section). Stir everything together. If the sauce looks thick, add 1/4-1/2 cup water. Close lid. Vent set to Sealing. Pressure cook on Manual/Pressure Cook for 3-4 minutes.

  3. Wait 5-7 minutes before manually releasing pressure (NPR5/7). Open lid after pin drops. Stir in grated parmesan cheese and garnish with basil or parsley before serving.
Stove Top Method
  1. This sauce can also be easily cooked in a big stock pot or sauce pot. Follow all steps and cover and cook on medium-heat, for about 12-15 minutes, stirring every 3-4 minutes.

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
'Everything But The Kitchen Sink' Instant Pot Pasta Sauce
Amount Per Serving (1 32oz Jar)
Calories 640 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 8g 40%
Cholesterol 203mg 68%
Sodium 2085mg 87%
Potassium 3025mg 86%
Total Carbohydrates 46g 15%
Dietary Fiber 12g 48%
Sugars 23g
Protein 54g 108%
Vitamin A 241.9%
Vitamin C 65.5%
Calcium 42%
Iron 52.9%
* Percent Daily Values are based on a 2000 calorie diet.

Matar Chaat/Mutter Chaat – Pigeon Peas Dip (Instant Pot)

Matar chaat, Mutter Chaat or Pigeon Peas Dip by Spice Cravings. This is one of the most popular street food you'll find in New Delhi.  This quick and tasty dish is served as a chaat (snack) with crackers, and also makes for a fulfilling meal when served with a side of Naan or Kulcha. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Matar chaat / Mutter Chaat or Pigeon Peas Dip  is one of the most popular street food you’ll find in New Delhi.  This quick and tasty dish is served as a chaat (snack) with crackers or pita chips, and also makes for a fulfilling meal when served with a side of Naan or Kulcha.
Matar chaat, Mutter Chaat or Pigeon Peas Dip by Spice Cravings. This is one of the most popular street food you'll find in New Delhi.  This quick and tasty dish is served as a chaat (snack) with crackers, and also makes for a fulfilling meal when served with a side of Naan or Kulcha. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Pigeon Peas belong to the family of legumes, and carry the same great advantages of being high in fiber and protein.  They are somewhat similar in looks to Chickpeas or Garbanzo Beans.  There are two varieties of Pigeon peas,  white (more like beige), and green. I prefer the taste of the white ones as they tend to be more on the creamier side.

Cooking Steps

Just like chickpeas, Pigeon Peas also have to be rehydrated before cooking. Soaking them overnight allows them to rehydrate and also fastens the cooking process. I cook these in my electrical pressure cooker, Instant Pot, and they are perfect when cooked for 15 minutes on the Bean/Chili mode.

Once the pigeon peas are cooked, here’s what I do: Continue Reading…

No-Fry Onion-Spinach Pakora (Gluten-Free No-Fry Indian Fritters)

No-Fry Pakora or Fritters

Crispy, golden brown and irresistible, No-Fry Onion-Spinach Pakora or Fritters, are an extremely popular snack in Indian cuisine.  Pakoras are basically fritters where onions, or other vegetables, are coated in a chickpeas flour or gram flour batter, seasoned with Indian spices and deep-fried. They are a popular street food as well as a great tea-time snack, especially during the monsoons.  As with any popular food item, there are a zillion variations of this recipe.  Pakoras are typically served with sweet & spicy condiments like ketchup, cilantro chutney or Date-Imli chutney.

Crispy, golden brown and irresistible, No-Fry Onion-Spinach Pakoras or Fritters, are an extremely popular snack in Indian cuisine. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian #fritters #appetizers

No fry pakoras, fritters, garam masala kitchenMaking No-Fry Pakora (Fritter)

Since the batter is made with chick-pea or gram flour, this recipe is gluten-free and, it doesn’t call for any dairy products, making it dairy- free too. While nothing beats the deep-fried golden brown crunch of pakoras, I like to make healthier versions of my family’s most enjoyed recipes. So, I decided to pan-fry them instead of deep-frying, using this Stuffed Pancake Pan.

The key to making them crispy is putting the right amount of oil to pan-fry them . Not only are they really delicious and crispy, they are also much easier to make vs. the traditional method. I don’t have to set up the deep-frying wok, heat the oil, nor do I have to later clean up all that. Making Pakoras in this pan is as simple as making pancakes! Seriously! Using this method, making pakoras for Punjabi Kadhi is super easy.  I use this pan to make my No-Fry Dahi Bhalle too!

Crispy, golden brown and irresistible, No-Fry Onion-Spinach Pakoras or Fritters, are an extremely popular snack in Indian cuisine. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian #fritters #appetizers

Here’s how to make these yummy No-Fry Onion-Spinach Pakora: Continue Reading…

Easy Tzatziki Sauce- A Great Party Dip

Easy Tzatziki sauce dip, Instant Pot yogurt, By Spice Cravings. This Easy Tzatziki Sauce is a creamy and delicious Mediterranean dip that is seasoned with salt, lime juice, garlic and paprika! It's a great party dip, which can be made very easily and ahead of time. You can pair it with assorted vegetables like cucumbers, cherry tomatoes, peppers,  carrots, snow peas etc. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Tzatziki Sauce
is a creamy and delicious Mediterranean sauce or a dip that is seasoned with salt, lime juice, garlic and in some cases, paprika! It’s a great party dip, which can be made very easily and ahead of time. Easy Tzatziki Sauce is a great party dip,  you can pair it with assorted vegetables like cucumbers, cherry tomatoes, peppers,  carrots, snow peas etc. You can also cut up pita in slices, and use that for dipping as well. Continue Reading…

Lemon Rice in Instant Pot / Pressure Cooker

Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice; this satisfying side is the perfect accompaniment to any protein you’re making.Instant pot Lemon Rice by Spice Cravings. Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice. This satisfying side pairs well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops or kebabs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Lemon rice pairs very well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops, Salmon Tikki, Chicken Kebab etc. Pair it with a side of grilled or oven-roasted vegetables and you have a perfectly balanced meal in under 30 minutes.

Variations of Lemon Rice

I like to make this recipe with long grain Basmati Rice, but this can work with Jasmine Rice as well. This recipe is traditionally made with split black gram lentils (urad), but sometimes, I skip that and add chopped cashews or almonds instead and it turns out great.

I usually make Lemon rice in my programmable pressure cooker, Instant Pot 6 Qt, but this dish can be made on the stove-top too.   To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.

Stove-Top Recipe

Rinse rice 2-3 times till the water runs clear. Drain and keep aside. Do the same with split lentils. Heat a sauce pot on medium-high heat. Wait till it’s hot, and add ghee/butter or oil. Add mustard seeds and split black gram lentils (urad). When the mustard seeds splutter, add green chilis, drained rice and spices. Add fried onions (optional). Saute for 1 minutes. Add water and bring to a boil. Reduce heat to medium, cover the pan and cook for 10-12 minutes. Turn off the heat, open lid, fluff up the rice with a fork. Add fresh lemon juice and mix well. That’s it! Continue Reading…

Master Curry Sauce – Punjabi Gravy

Every cuisine has some basic ingredients that form the ‘foundation’ of many dishes.  Punjabi Gravy is a rich, aromatic and versatile master curry sauce in north-Indian cuisine, that is the base for a variety of delicious north Indian curries.
Master Curry Sauce - Punjabi Gravy by Spice Cravings. This Punjabi Gravy is a rich, aromatic and versatile master curry sauce that is the base for a variety of Indian curry dishes. This recipe starts with onions, ginger, garlic and tomatoes, simmered with warm Indian spices like garam masala, coriander powder, cumin powder and of course, salt, turmeric and cayenne. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #Indian

As with most recipes in Indian cuisine, this one also starts off with fresh produce.  All it is, is onions, ginger, garlic and tomatoes, simmered with warm Indian spices like garam masala, coriander powder, cumin powder and of course, salt, turmeric and cayenne, which is the inseparable trio in Indian cuisine! Continue Reading…

Peach Ginger Chutney (Pressure Cooker | Stove)

Sweet and juicy Peaches. Spicy and warm Ginger.  What happens when you cook them together? You get the perfect blend of sugar and spice- Peach Ginger Chutney. Chutney is a spicy condiment made with fruits or vegetables, vinegar, spices, sugar and a pinch of salt.

Peach Ginger Chutney is a delicious sweet & spicy condiment made with sweet peaches, and spicy ginger! It's a great addition for any cheese board! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #condiments #jam #chutney #peaches #ginger #sweet

What is Chutney?

It’s origin can be traced back to India. Fruit or vegetables chutney evolved with the Anglo-Indian cuisine in India, where the main aim was to preserve the seasonal fruit or vegetable for year round consumption. As a deviation from the Indian pickle, the oil and spices were replaced with vinegar and sugar, both adding to the longer shelf life of the product.

Peaches are my all-time favorite fruit. I can have them in anyway, fresh, as jam, canned in light syrup, in a salad, on a cheese platter, and of course, as a chutney. Chutneys and Jams are a nice way to enjoy the fresh taste of your favorite fruit, for the year round. I am very grateful for the giving Peach Tree in my backyard. This summer, it was so generous that we were picking fruit for a long time. We gave some to neighbors, colleagues, friends and even strangers:-) Then, we made Jam– oh boy did we make some Jam!  Let’s just say we made enough to last us and our friends the whole year. We ended up freezing up a whole lot of them. The peaches you see in this recipe, came out of my freezer (that’s why they look a little brown:-). Continue Reading…

Cranberry Sauce in Instant Pot

Cranberry sauce is a jam like relish made by cooking cranberries with sugar.  It is probably one of the most popular accompaniment served with Turkey at the Thanksgiving and Christmas dinner.

Cranberries are small round, seedless berries that grow in shrubs.  If you ask me, they are fairly deceiving in their appearance.  The first time I tasted raw cranberries, I expected them to taste berry like- sweet, juicy, did I say sweet?  But, they ended up being a juicy but tart, seeds-like texture.  I don’t think I ever tasted them raw again.

Cranberry Sauce Instant Pot by Spice Cravings. Cranberry sauce is a jam like relish made by cooking cranberries with sugar. A popular accompaniment served with Turkey at Thanksgiving & Christmas dinner. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Making cranberry sauce was the obvious next step for me.  And boy, did that change my mind about cranberries!  I love the hint of tartness in the jam-like cranberry sauce.  In my house, I am the only one who likes cranberry sauce with turkey.  My husband and kids aren’t fans of sweet with poultry.  But, they love to pair it with creamy cheeses like brie or goat cheese, over a cracker or toast.  Now I make this year round and it’s a staple on my cheese boards.

Cranberry Sauce Instant Pot by Spice Cravings. Cranberry sauce is a jam like relish made by cooking cranberries with sugar. A popular accompaniment served with Turkey at Thanksgiving & Christmas dinner. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
I have been making cranberry sauce using this recipe for over a decade now.  The only change I made to it, was adding ‘Agave syrup’ to it during the cooking process.  There is a subtle earthiness that Agave syrup adds to the sauce, which contrasts perfectly with this vibrant berry.  That being said, it is optional.  You can totally add the traditional orange juice or water and it will still taste yum.  You can also add some orange rind, which is another popular combination.  Me, I prefer the traditional cranberry flavors.

I pressure cook the cranberries, in my electric pressure cooker, Instant Pot Mini 3 Qt (see my Instant Pot FAQ to learn more).  First cook with agave syrup for 1 minute, wait for 7 minutes and release the pressure.  Open the lid, add sugar and sauté for 2-3 minutes till it reaches a jam-like consistency.  At this stage, the cranberries have all broken down, but are not mush, which is what makes the texture so great.

Stove Top Recipe

This cranberry sauce can be on the stove-top too.  Simply combine all ingredients in a sauce pan on medium high heat with 1/2 cup water.  Cover till everything comes to a boil.  Reduce heat and simmer for 10-15 minutes, till the berries are cooked.  Remove lid and cook for another 3-5 minutes till the sauce reaches a jam like consistency.

Cranberry Sauce Instant Pot by Spice Cravings. Cranberry sauce is a jam like relish made by cooking cranberries with sugar. A popular accompaniment served with Turkey at Thanksgiving & Christmas dinner. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

This recipe is so easy and so delicious, I promise you, you won’t buy another can of cranberry sauce again!  It stays good in the refrigerator for a few weeks, so definitely a make-ahead recipe for thanksgiving or big parties.

Cranberry Sauce in Instant Pot

Print Recipe
Serves: Makes around 14 oz. Cooking Time: 5 minutes Manual, QR after 7 minutes

Ingredients

  • 12 oz. pack fresh cranberries
  • 1/4 cup agave syrup ( or honey or orange juice)
  • 2 tablespoons water
  • 1 pinch salt
  • Zest of 1 medium orange (optional)
  • 1/2 cup sugar

Instructions

1

Turn On Instant Pot. Pout water followed by agave syrup. Pouring water will prevent the syrup from sticking to the bottom and burning.

2

Add cranberries and salt. Stir and close lid. Press Manual for 1 minute on Sealing mode. Let the pressure release naturally (NPR) for 7 minutes. Turn the value to Venting position and release all pressure. Open lid.

3

Turn on Saute mode. Add sugar and stir. Saute for 2-3 minutes till the cranberry sauce reaches warm jam like consistency. Cool for 10 minutes and pour in jars.

Notes

For making this in a stove-top pressure cooker like Prestige or Hawkins- follow all steps and cook on medium high heat for 2 whistles. Turn off heat and let it cool for 7 minutes, after which, release the pressure by7 carefully lifting the weight. Follow the remaining steps in the instructions.

Cranberry Orange Cornbread | Instant Pot Cornbread

Instant pot Cornbread, Cranberry Orange Cornbread by Spice Cravings. Instant Pot Cornbread comes out more moist, almost like a sponge cake. This recipe spices it up to make Cranberry Orange Cornbread in an instant pot or oven. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Come November and my countdown to the holidays starts!  The excitement of who’s coming over or where are we going soon turns into, what am I making or taking?     A favorite around the house is instant pot cornbread.

Cranberry Orange Cornbread Instant PotOne thing I love doing around holidays is to try recipes that are quick to make, sure to please, and, can be made ahead of time.  Last weekend, I jazzed up a tried and trusted store-bought cornbread mix from Trader Joe’s, that I have been using for years, and made two variations with it- Pumpkin Spice Cornbread & Cranberry Orange Cornbread, hit a home run with both in my house!

I have made cornbread from scratch many a times and have found this pre-mix from Trader Joe’s taste very similar to that.  So, this is one short-cut that leaves me more time for the zillion other things to do.  From one 15 oz. box of cornbread mix, I can make four mini loaves.  I typically half the mix and make two flavor variations out of it.  If you want to stick to one flavor, simply double up the ingredients in this recipe.

Advantages of Instant Pot Cornbread

Instant pot Cornbread, Cranberry Orange Cornbread by Spice Cravings. Instant Pot Cornbread comes out more moist, almost like a sponge cake. This recipe spices it up to make Cranberry Orange Cornbread in an instant pot or oven. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty I baked, or should I say cooked, this cornbread in my electric pressure cooker, the Instant Pot DUO this time.  This instant pot cornbread was done in about the same time as the oven, was missing the golden crisp top layer that a cornbread typically has.   BUT, it was the most moist cornbread I have ever had!   Seriously, it was delicious- a sponge cake like consistency with the earthiness of the cornmeal.   I am definitely going to be pressure cooking my cornbreads from now on.  To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.

Instant pot Cornbread, Cranberry Orange Cornbread by Spice Cravings. Instant Pot Cornbread comes out more moist, almost like a sponge cake. This recipe spices it up to make Cranberry Orange Cornbread in an instant pot or oven. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty This flavor combination of Cranberry Orange Cornmeal was just meant to be. It took me 2 tries to get this right. Adding orange zest to the second batch took this cornbread to another level of flavor-town.  The orange compliments the subtle sweetness in the cornmeal and the cranberries’ tartness provides a nice contrast and balance to the cornbread.  This result in a well balanced, moist and flavorful cornbread,  which smells of orange and cornmeal.    You can enjoy the cranberry orange cornbread as-is or also use it as a great base for stuffing.

Using the same recipe, you can make Cranberry Orange Corn muffins too, this will be a great add for a breakfast or brunch table.  I made this recipe using Mini Loaf Baking Pans. This size just works great for my family and also makes for a perfect size for gifting or adding to your holiday basket.

Oven Recipe for Cranberry Orange Cornbread

These Cranberry Orange Cornbread loaves can be made in the oven too. Simply mix everything as per the directions and bake in a preheated 350F oven for 12-14 minutes. The actual time will depend on your oven. At the 12 minute mark, check for doneness by inserting a toothpick, if it comes out clean, you’re good, else, pop-it back for another minute or two.

Another great variation on cornbread is my Pumpkin Spice Cornbread.

Cranberry Orange Cornbread in Instant Pot (or Oven)

Print Recipe
Serves: Makes 4 mini loaves Cooking Time: 12 minutes Manual, NPR or 12-14 in 350F oven

Ingredients

  • These ingredients are for half a box of cornbread mix (half of 15oz.), which makes two loaves. If you wish to use the whole box (four loaves), simply double up the following ingredients:

  • 4 tablespoons unsalted melted butter
  • 1 large egg
  • 1/4 cup orange juice
  • 1/4 cup sour cream
  • zest of 1 large orange
  • 7.5 oz. cornbread mix (half of a Trader Joe's Cornbread Mix)
  • 1/2 cup dried cranberries (can use dried orange cranberries too)

Instructions

1

Melt butter in the microwave, about 20-30 seconds. Add orange juice, sour cream, egg and orange zest. Whisk together. Add cornbread mix and dried cranberries and mix with a spatula.

2

Grease mini-baking loaf pans with any baking/cooking spray. Divide the better equally between two loaf pans.

3

Pour 1 cup water in the Inner pot of your Instant Pot (I used the Instant Pot 6QT DUO). Place trivet. Place two loaf pans on top. If you're doubling up the recipe, you can stack two more on top as shown in the photo above.

4

Close lid. Set valve to Sealing. Press Manual for 12 minutes. Open lid after natural pressure release. Cool cornbread for 5 -10 minutes before slicing. Enjoy as-is or with honey butter!

Pumpkin Spice Cornbread in Instant Pot (or Oven)

Fall is my favorite season of the year.  The pleasant breeze, leaves changing color, salads giving way to soups, ice-creams making way for pies and cobblers! It’s also the beginning of Pumpkin season.  You can start seeing pumpkins of all shapes and sizes widely available everywhere.  I love cooking and baking with pumpkin and I am always looking for new ways to use pumpkin in sweet and savory dishes.  One thing I love doing around holidays is to create recipes that are quick to please and can be made ahead of time.  Seems like I’ve hit a home-run in my house with this recipe- Pumpkin Spice Cornbread!

Pumpkin Spice Cornbread in instant pot by Spice Cravings. Earthy & sweet cornbread mix meets creamy & moist homemade pumpkin puree- the result is a soft, moist, delicious Pumpkin Spice Cornbread. Instant pot recipe. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty Earthy and sweet cornbread mix meets creamy and moist homemade pumpkin puree– the result is a soft, moist and delicious Pumpkin Spice Cornbread.  This holiday season, I am jazzing up a tried and trusted store-bought cornbread mix from Trader Joe’s, that I have been using for years.  This cornbread will make a great addition to your table. Enjoy it as-is or make stuffing with it.  Pair it with honey butter or pumpkin butter and enjoy it with a cup of tea or coffee for a delicious and light snack.

Cooking Cornbread in an Instant Pot

In the video here, I have made this Pumpkin Spice Cornbread in my electric pressure cooker- The Instant Pot DUO.  It cooked in about the same time as the oven, was missing the crisp golden outer layer.  BUT, pressure cooking made this cornbread really really moist.  I like making mini loaves of cornbread using the disposable Mini Loaf Baking Pans.  I prefer the portion size of the slices- prevents me from over-indulging 🙂 Plus, makes for cute gifts for the holiday basket. From one 15 oz. box of cornbread mix, I can make four mini loaves. I typically half the mix and make two different flavors out of it.

You can use this recipe and make Pumpkin Spice Muffins too, it will be a great side for your breakfast or brunch table.  They are perfect for taking to office potlucks too.  The second flavor I made over the weekend was another huge success in my house- Cranberry Orange Cornbread.   If you want to stick to one flavor, simply double up the ingredients in this recipe.

Pumpkin Spice Cornbread in instant pot by Spice Cravings. Earthy & sweet cornbread mix meets creamy & moist homemade pumpkin puree- the result is a soft, moist, delicious Pumpkin Spice Cornbread. Instant pot recipe. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty These Pumpkin Spice Cornbread loaves can be made in the oven too. Simply mix everything as per the directions and bake in a preheated 350F oven for 12-14 minutes. The actual time will depend on your oven. At the 12 minute mark, check for doneness by inserting a toothpick, if it comes out clean, you’re good, else, pop-it back for another minute or two.

Pumpkin Spice Cornbread in Instant Pot (or Oven)

Print Recipe
Serves: Makes 4 mini loaves Cooking Time: 12 Minutes Manual, NPR or 12-14 minutes in oven at 350F

Ingredients

  • These ingredients are for half a box of Cornbread Mix (half of 15oz.), which makes two Mini Loaf Pans. If you wish to use the whole box (four loaves), simply double up the following ingredients:
  • 4 tablespoons melted butter
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/4 cup milk (I used whole milk)
  • 1/2 teaspoon Pumpkin Pie Spice (add more for a stronger flavor)
  • 7.5 oz. Cornbread Mix (I use Trader Joe's mix)

Instructions

1

Melt butter in the microwave, about 20-30 seconds. Add egg, pumpkin puree, milk and pumpkin pie spice. Whisk together. Add cornbread mix and mix with a spatula.

2

Grease mini-baking loaf pans with any baking/cooking spray. Divide the better equally between two Mini Loaf Pans.

3

Pour 1 cup water in the Inner pot of your Instant Pot (I used the DUO 6 Qt). Place trivet. Place two loaf pans on top. If you're doubling up the recipe, you can stack two more on top as shown in the video.

4

Close lid. Set valve to Sealing. Press Manual for 12 minutes. Open lid after natural pressure release. Cool cornbread for 5 -10 minutes before slicing. Enjoy with honey butter!