INSTANT POT Pure Pressure Cooking Recipes for EASTER!


Today we had an early Easter celebration with the family, so we whipped up some of our favorite dishes to share.

But...while I was cooking, I got thinking.. WHY DOES EVERYBODY MAKE HAM ON EASTER?!?!


It really just didn't maker any sense. In the bible, Jesus lives as a Jew- and pork is strictly forbidden in the Old Testament. Verrry strange..


So I went to my dear friend, THE INTERNET, and politely asked the same question. Basically, the best answer I found simply stated: "Back in the day, livestock was slaughtered and prepared in the fall. Any pork that wasn't consumed in the winter, was left to cure for consumption in the spring. After several months of curing, pork turns to HAM, which just so happens to fall around EASTER. 




Anyways, we came up with these amazing dishes that we thought went particularly well with HAM & EASTER. 


If you enjoyed these recipes as much as we did, be sure to check out our new E-book, "100 Irresistible Recipes!"

Country Boy Biscuits & Gravy



  • 1 can of your favorite refrigerated biscuits (I prefer good ole Grands!)
  • 1lb ground Italian sausage
  • 1Tbsp butter
  • 1 cup chicken broth
  • ½ cup flour
  • 3 cups milk
  • ½ tsp salt
  • ½ tsp pepper
  • Non-stick cooking spray
  • Aluminum foil


To Prepare:

  • Spray silicone egg-bite mold (see back of book for picture) with non-stick cooking spray. Roll each biscuit into a small ball and place throughout your egg-bite mold. Cover with aluminum foil.
  • Press Sauté mode on your pot to preheat it. In your pressure pot, add butter, sausage, salt& pepper. Cook until sausage is fully browned.
  • Without draining the grease, add in 1cup of chicken both to the pressure pot. (Make sure to deglaze your pot here if necessary).
  • Place your egg-bite mold onto your trivet, and lower onto the top of the sausage mixture. Close & seal lid.
  • Cook on manual HIGH pressure for 10 minutes.
  • Before timer is up, in a separate mixing bowl, whisk together ½ cup flour and 3 cups milk until fully dissolved.
  • Quick release pressure when timer is up. Remove biscuits & trivet.
  • Now, add your milk mixture to the pressure pot and press Sauté. Continue to stir until gravy thickens. (Don’t overcook, it will thicken as it cools.)
  • Cut up biscuits however you prefer (I slice each bite into thirds) and serve with gravy over top. ENJOY!!

**Pro tip: Use HOT sausage and ¼ cup Franks red hot sauce for a “Spicy” Country Boy




Pure Pressure Omelette Casserole



  • 1 cup shredded cheddar cheese
  • 1 cup mushrooms diced
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1 cup shredded hash browns (I used unfrozen, but frozen work too)
  • 6 eggs
  • 1/2 cup milk or cream 
  • Cooked meat (optional)
  • Non-stick cooking spray
  • Aluminum foil
  • Parsley (optional)


To Prepare:


  • Spray spring form pan with non-stick cooking spray. (Or ramekins for individual topping mini omelettes)
  • Place 1/4 cup shredded cheddar in the bottom of the spring form pan.
  • In a mixing-bowl, whisk the eggs, then add the milk and 1/4 cup shredded cheddar. Mix-well.
  • Mix in the meat, mushrooms, green peppers, red peppers, and hash browns.
  • Pour egg mixture over shredded cheese in the spring form pan. Cover with aluminum foil and make a foil sling.


  • Add 2 cup of water and trivet to the pressure pot. Place spring form pan on the trivet and close the lid.


  • Cook on manual HIGH pressure for 10 minutes. Allow for a 5-minute Natural Pressure Release, and then Quick Release any remaining pressure.


  • Open lid and remove pan. Remove aluminum foil and top with remaining cheese. Serve & Enjoy!!


**Pro tip: Place sausage gravy in a separate cooking dish and cover with foil. Cook right along with your Omelette. Serve over top!


Country-Style Steak and Mashed Potatoes



  • 1-2lbs of your favorite steak (I used a thinner-cut top sirloin, but thick- cut cook just as well)
  • 1 10 oz can French onion soup
  • 1 packet of Au Jus Gravy Mix
  • 2 tsp salt
  • 2 tsp pepper
  • 1 Tbsp
  • 2 Tbsp corn starch
  • 3-4 potatoes, cubed
  • 4 cloves garlic, minced
  • 4 Tbsp butter
  • Aluminum foil


To Prepare:

  • Add 1 cup water, 10oz can of French onion soup, and your steaks to the pressure pot.
  • Sprinkle Au Jus gravy mix evenly over steaks, along with 1 tsp salt & pepper. Then, place trivet on top of steaks,
  • Place your potatoes in a separate cooking dish. Top with 4 Tbsp butter, 4 cloves garlic, 1 tsp salt & pepper. Cover with aluminum foil and place on trivet.
  • Close and seal lid. Cook on manual HIGH pressure for 15 minutes. Allow for a 5-minute Normal Pressure Release, followed by a Quick Release.
  • Open lid and remove potatoes. Use a hand mixer to mash your potatoes.
  • Remove steaks from bottom of pan. Turn pressure cooker to sauté mode and add 2 Tbsp corn starch. Whisk until fully dissolved. Serve gravy over mashed potatoes and steaks. ENJOY!



                  Pure Pressure Sweet Hawaiian Ham


  • boneless ham (pre-cooked)
  • 1 cup honey
  • 1 cup brown sugar
  • Cherries
  • Pineapple rings
  • Aluminum foil
  • ½ tsp salt
  • ½ tsp pepper


To Prepare:

  • In a mixing bowl, whisk together honey & brown sugar. Once mixed, lather evenly over your ham.
  • Next, evenly spread out pineapple rings across your ham. Put 1 cherry in the center of each pineapple. (Use a toothpick to secure if needed)
  • Cover ham with aluminum foil. Add 2 cups water and trivet to your pressure pot. Place ham on trivet.
  • Close and seal lid. Cook on manual HIGH pressure for 7-minutes. Allow for a 10-minute Natural Pressure Release and Quick Release any remaining.
  • Open lid and remove ham. Finely slice and serve with your favorite Pure Pressure dishes. ENJOY!!




                    Pure Pressure Apple Rose Puffs



  • 2-3 of your favorite apples, finely sliced
  • 1 roll of Puffy Pastry (leave at room temp for 45 minutes)
  • 3 Tbsp Strawberry jam
  • Sugar (I used Red Sugar Sprinkles for extra color)
  • 2 Tbsp cinnamon
  • 2 Tbsp lemon juice
  • Powdered Sugar (for topping)
  • Vanilla Ice-cream for serving

To Prepare:

  • Add 3 cups water and 2 Tbsp lemon juice to pressure pot.
  • Finely slice apples and add them to the pot immediately after slicing to avoid browning.
  • Close and seal lid. Cook on manual HIGH pressure for 0 minutes to soften the apples. (Do step 4 while these are cooking) Quick Release the steam
  • Roll puff pastry out evenly into a rectangle. Cut as many strips as desired, cutting them each in 2x9 slices.
  • Add 3 Tbsp strawberry jam and 2 Tbsp water to cup and microwave for 1 minute. Once warm, spread evenly across your cut pastries.
  • Sprinkle cinnamon across pastries.
  • Length-wise along the top of the pastry, evenly stack soft apples across each other.
  • Spray Ramekin with non-stick cooking spray and cover evenly with sugar or sprinkles.
  • Roll up the bottom of the pastry until it covers MOST of the apples. (Leave the skin showing)
  • Pinch one corner and roll length-wise until shaped like a rose. Place into Ramekin.
  • Add 2 cups water and trivet to pressure pot. Place roses on trivet. Close and seal lid. Cook on manual HIGH pressure for 45 minutes. Allow for a 5-minute Natural Pressure Release and Quick Release any remaining.
  • Open lid and remove roses. Place on baking sheet and BROIL in oven for 3-4 minutes until sugar is nice and caramelized. Top with powdered-sugar and serve with Ice-cream. ENJOY!!




    Carrot Cake Easter-Egg Bites




  • 1 box favorite Carrot Cake mix (I used Betty Crocker)
  • 1 cup water for mixing
  • 2/3 cup vegetable oil
  • 3 eggs
  • Favorite frosting
  • Mini Robin’s Egg chocolate candies
  • Edible candy grass
  • Non-stick cooking spray
  • Aluminum foil


To Prepare:

  • In a mixing bowl, combine cake mix, water, vegetable oil and eggs. Mix until fully blended.
  • Spray silicone egg-bite molds (or Ramekins) with non-stick cooking spray.
  • Evenly pour cake batter into egg-bite molds and cover with aluminum foil.
  • Add 1 cup water and trivet to pressure pot. Close and seal lid. Cook on manual HIGH pressure for 15 minutes ( If using Ramekin, cook for additional 7 minutes). Allow for a 5-minute Natural Pressure Release and Quick Release any remaining pressure.
  • Allow 5-10 minutes to cool. Then, spread frosting and top with edible grass and eggs. ENJOY! HAPPY EASTER!!





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