Pizza Potatoes Pressure Cooked with Instant Pot
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You’re gonna wanna hug me after you try this AWESOME potato recipe. It is slap your momma good and I don’t say that very often. HERE’S ALL IT TAKES 4 to 5 …
Thanks for posting the video. I plan on trying this recipe out.
It's been a while since I have made this recipe. The pressure valve isn't fully up and it started cooking way too soon. It wasn't cooked all the way. I put water at the bottom. Did I not add enough water? I can't figure out what I did wrong.
I have to make this. yum
Just found your channel as a suggested video after searching for and watching someone else's oil free pasta sauce, then yours, then it led to others of yours.
Subscribed!
Do you think this would work with a pot-in-pot method? I always worry I'll scorch the tomato sauce.
This reminds me of a version of lasagna soup I make with VeganRicha’s recipe minus the lasagna noodles. Yummy!
Hi Jill, thanks for all your great family approved recipes! I've made this 5-6 times now and it is a big hit with my family. The second time I made it, I put the pasta sauce in the bottom and then added everything else. It would NOT come to pressure! I restarted the pot 3-4 times, each time opening the pot and cleaning the rim and seal and just generally checking for blockages. I finally gave up and just cooked it on the Bean/Chili function, it was still very delicious. I did some Google Troubleshooting and found out that the pasta sauce on the bottom was the culprit – it interferes with the heating somehow. So now, I always add 1 c. water in the bottom and add my pasta sauce on top of everything. Truthfully, I'm usually in too big of a hurry to make pasta sauce, so I just use a can of diced tomatoes and a can of tomato sauce with some extra Italian spices thrown in. It's definitely soupier but we like it that way!
Wow, definitely going to do this, we have just got an Ipot and the kids and me are having fun watching your videos. we'll have more fun trying them out i'm sure. Thank you
I made this last night to eat today. When I first tasted it last night, it was good, but not great. I had it for lunch today and you were right, it is fantastic the next day, had two bowls. Will definitely make it again. Thank you. By the way, the homemade pasta sauce is absolutely wonderful, and so easy to make.
Loved this dish! Thank you
By pre heating the liquids used in cooking in your pressure cooker reduces the time for the pressure cooker to come to pressure. Example. I cook brown rice 2 cups of rice 2 1/2 cups of chicken broth. I heat the chicken brothe in macro wave for 5 minutes I pour in 2 cups of rice a table spoone of olive oil than I pour in chicken broth and cook for 39 minutes. It took only 12 to 20 seconds for pressure cooker to come to pressure. I pre heat all my liguids that way.
Give it a try and tell me what you think.
OMG, If it tastes any where near as good as it looks I'm all in.
ok this is very very very good. My hubs eats whatever i make but said this was super tasty 🙂 i did have one leftover container that i made more like "soup" because of the excess water. So you don't really need to drain it… just use some bread the next night and eat it like soup 🙂 ps for my parm i add salt and garlic powder.
I'm interested in getting a small insta pot but they do scare me due to the fact that they are pressure cookers. I thought they might be good to use in the summer. A stove top even lets out a lot of heat. This looks good.
Now I know why the pressure took so long, Leave enough head room, for pot to build up pressure!
I finally made this. Oh my goodness. No spices no salt no pepper but PERFECT and delicious. I am in awe of this recipe. And you are right the sweet taters are a MUST! Thanks, Jill.
I just ordered your book. You are delightful to watch — and I'm a new Instant Pot user… finding it addictive!
I made this and the homemade oil free pasta sauce for dinner today. It was yummy. Thank you.
Been lookin for someone to show me how to use this pressure cooker, thanks.
Jill, I cooked this as described in my new favorite cookbook, but the slow cooker function barely heated up the food and the potatoes were totally uncooked. At the end of the four hours I just set it to pressure cook as you instruct in this video. This is my second Instant Pot as a slow cooker epic fail. Is mine defective or is there a trick I don't know?
I'm a little late to the Pizza Potato party, but I tried the recipe tonight. Thanks, Jill, this will be a favorite! I used vegan chorizo, and I added some slices of preserved lemon with the spinach layer. Good flavor and scent to the marinara! I meant to add mushrooms to the spinach layer, but forgot.
On the brothy character…I had just 3 cups of marinara, and I added another cup of water with 1/3 can of crushed tomatoes. There was plenty of liquid for pressure cooking, yet I didn't have an excess of veg broth in the iPot.
Is it worth it for a single person to get this instant pot? I'm not making meals for anyone but me?
I'm pretty late to the table making this one, but oh mamma was it good!!! I swapped the vegan sausage for Chuck's cauliflower mince from his BNV Taco recipe and it was perfect. Thanks, going to be a regular recipe in this house 🙂
Your to funny! Thank you so much I just found your channel and have been watching the last few days non-stop. Everything looks delicious and thanks for being so down to earth FUNNY!
I've made this, and love it…..i let it sit for a while to let the liquid re-absorb…don't throw out any leftover liquid, use it for soup…..you rock, Jill
Have you thought of using one variety of potato and using a layer of polenta for the other? I love polenta lasagna. 🙂
I was going to use the slow cooker feature on the instantpot now I can do it after work thanks
+Jill, my wife and I have been watching a lot of your videos over the last few weeks. It was seeing what you did with the iPot that convinced us to take the plunge and buy one. We have been thrilled and amazed at what it can do, and we've had it less than two weeks.
Tonight we cooked this recipe together and . . . Wow! Reminds us of the vegetable lasagna from the Engine 2 cookbook, but it tastes so much better and it was ten times easier to make! I still can't believe it takes only three minutes on high pressure plus the natural pressure release.
Thanks so much for sharing the recipe; we are certainly going to making it again!
And we've subscribed so we never miss a new recipe. We love how kooky you are and the great production quality of the videos.