My absolute favourite appliance!!!

I admit, I’m a bit of an appliance collector!!! I spend a lot of time in the kitchen and LOVE to cook, but I’m no martyr and if I can find something that makes the job easier and faster, I’m all over it!!

When you’re trying to eat healthy, and meal prep is paramount, this wonderful invention is the answer!!!

Some of the things I use it for regularly:

  • Hard boiled eggs….14 at a time! They cook to perfection and peel like a dream!
  • Spaghetti squash, used often in place of typical pastas.
  • Bone broth… of my favourite ways to consume turmeric and collagen.
  • Quick and delicious pasta casseroles for the rest of the family.
  • Cheesecakes.
  • Steel cut oats….made in quantity and reheated for quick breakfasts.
  • Quinoa, fluffy and flavourful.
  • Chicken breasts for my salads.
  • Mashed potatoes.

They aren’t cheap but they are wonderful, and certainly not wasted.

Instant Pot Spaghetti

Spaghetti casserole cooked in Instant Pot
No ratings yet
Course Main Course
Servings 6
Calories 404 kcal


  • Instant Pot


  • 1 lb ground beef
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 jar spaghetti sauce (24 oz)
  • 2 cups water
  • 8 oz spagetti noodles (or preferred pasta)
  • pinch salt and pepper to tasted


  • Brown ground beef and onions. Most recipes suggest using the saute function on the Instant Pot for this step, but I usually do it separetely and then add to the pot when finished.
  • Add spices to taste. I rarely ever just use the ones mentioned. Things like dried basil, oregano, onion powder etc. all add nice flavour.
  • Add spaghetti sauce and 2 cups of water. I usually use some of the water to rinse out the spaghetti sauce from the jar.
  • Very important…….break spaghetti into three lenths and add to pot in a loose, criss-cross fashion.
  • Press spaghetti into liquid but do not stir.
  • Place lid on pot and turn pressure valve to lock
  • Select manual setting and timer for 8 minutes.
  • Quick release steam valve and remove lid.
  • I like to stir the mixture and let it sit for about 5 minutes then serve.


Calories: 404kcal
Tried this recipe?Let us know how it was!

Sous Vide Egg Bites in the Instant Pot

Meal prep is an absolute necessity for me………and breakfast is no exception!

When I work day shifts, my first meal of the day is at morning break. It has to be quick, taste good, and be nutritious. I don’t like a big breakfast though, so it can’t be crazy heavy.

Eggs are my frequent go to. I love eggs in just about any form I can get them.

I already use my Instant Pot for large quantity (14) hard-boiled eggs. They cook perfectly and peel like a dream! But I thought I’d try something different this time…

It looks like I took a bite, but in reality, that’s the part that stuck in the silicone mold. 🙂

Sous Vide Egg Bites are apparently a thing! And, judging by the recipes I’ve found, it seems that Starbucks must have been the ones to start the trend. I don’t frequent Starbucks, so not sure what they charge for them, but I’ve seen the Tim Horton’s similarity, and yeah…..I’m not paying that.

So, here is my version and they turned out pretty good! As stated in the instructions, be sure to spray the silicone mold or apply a little oil in some form.

Instant Pot Sous Vide Egg Bites

No ratings yet
Prep Time 10 mins
Cook Time 13 mins
Total Time 30 mins
Course Breakfast
Servings 7
Calories 55 kcal


  • Instant Pot
  • Silicone mold


  • .5 cup liquid egg white
  • .5 cup cottage cheese
  • 2 eggs
  • .5 red bell pepper, chopped
  • 1 green onion stalk, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chives, fresh or dried
  • salt, to taste
  • .25 cup grated cheese (optional)


  • Combine egg whites, eggs, cottage cheese and seasonings in blender and blend for 15-20 seconds.
  • Divide mixture between the seven compartments in silicone mold.
  • Sprinkle vegetables and cheese evenly on top of each bite.
  • Cover with lid or aluminum foil.
  • Add 1 cup of water to Instant Pot.
  • Remove trivet from pot and set silicone mold on top. Gently lower into Instant Pot. Cover with lid. Be sure pressure nozzle is set to lock.
  • Use Steam setting, set for 13 minutes.
  • Let pressure naturally release for ten minutes after timer sounds.
  • Loosen each bite with knife and allow to cool a few minutes before removing.


I spray my silicone mold with non-stick spray.  I tried it without spraying and some of the egg remained in the compartments.  
These are SO versatile!!!  You could add mushrooms (I would sauté first), spinach, arugula, really any vegetable that you would like.
You can also add bits of meat like cooked bacon, sausage, pepperoni or ham.
Have fun!!  Experiment and enjoy!!


Calories: 55kcal
Tried this recipe?Let us know how it was!