Instant Pot Pumpkin Bars


1 cup pumpkin puree

1 cup steel-cut oats

¼ cup maple syrup

1 Tbsp softened butter

3 Tbsp pumpkin spice


Set Instant Pot on “saute”.

Add the oats and butter.

Toast for a few minutes.

In a separate bowl, combine the toasted oats, pumpkin puree, maple syrup, and pumpkin spice.

Butter a loaf pan that fits in the Instant Pot.

Set the vent to “sealing”.

Cook on “Rice” setting for 10 minutes.

Allow the pressure to release naturally.

Cut into bars after it cools.

Pumpkin pie shake


Pumpkin Pie Shake


I love a good pumpkin pie,  but it is usually loaded with fat and calories. This has the taste I crave, but it’s much healthier.  It makes a great sweet treat or even an easy breakfast.


1 cup organic milk of your choice ( my favorite is almond vanilla)

1  banana, frozen and cut into pieces

1  pitted date

1 cup canned pumpkin

1 tsp vanilla extract

Pinch of pumpkin pie spice

Whip in the blender until creamy.  If you are feeling really naughty you could even add a bit of whipped coconut cream.

Pumpkin Spice Oatmeal


· 1 1/2 cups milk

· 1 1/2 cups water

· 1 cup steel cut oats

· 1/2 cup maple syrup

· 3/4 cup pumpkin puree

· 1 1/2 tbsp. pumpkin pie spice

· 1/2 cup applesauce

· 1 tsp vanilla

· 1/4 tsp salt

· 1 cup toasted pecans

Directions :

Spray the inside of the slow cooker with non-stick spray or use a liner.

Mix all of the ingredients except the toasted pecans and pour into your slow cooker.

Cover and cook on low for 4-5 hours.

Stir the oatmeal and leave uncovered for 30 minutes to allow it to thicken.

Sprinkle the toasted pecans on top before serving.

Instant Pot Apple Cinnamon Quinoa


1 cup quinoa, rinsed

1 ½ cups water

¼ teaspoon sea salt

1 apple, peeled, cored, and chopped

2 tablespoons cinnamon

½ teaspoon vanilla


1. Combine all ingredients to the Instant Pot.

2. Switch the vent to “sealing”.

3. Set the Manual button to high pressure for 8 minutes.

4. Do natural pressure release.

Sweet Potato Muffins

These taste great and freeze beautifully.  I like to keep several in the freezer for a quick breakfast on the go.


3/4 cup Brown sugar

2 Eggs

1 tsp.Vanilla extract

1 cup Milk

1 1/2 cups Mashed sweet potato puree

2 cups All Purpose Flour

1/2 tsp Salt

2 tsp Baking powder

2 tsp. Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Nutmeg

1 cup Chocolate chips


Combine the puree, vanilla, milk, sugar, and eggs.  Add in the remaining dry ingredients and mix until well combined before adding the chocolate chips.  Pour the mixture into a lightly greased muffin tins.  Bake for 15-20 minutes is until a toothpick comes out clean.

Veggie Egg Muffins

These can be made ahead for a quick breakfast and can be eaten on the go.  They also make a healthy and filling snack.

Servings 12 Muffins
Prep Time 10 Minutes
Cook Time 20 Minutes


  • 6 Large Eggs


  • 3/4 Cup washed and torn up baby spinach 


  • 1/4 Cup minced onions


  • 3/4 Cup chopped bell pepper 


  • 3/4 Cup  sliced mushrooms


  • Tablespoon extra virgin olive oil 


  • 1/2 Tsp each sea salt and black pepper


  • 1/4 Cup shredded cheese



  1. Preheat oven to 350 Degrees and grease muffin cups with olive oil
  2. Beat eggs in large mixing bowl with a splash of milk
  3. Heat olive oil over medium heat and sauté onion, red bell pepper, and mushrooms until onions are caramelized 
  4. Combine sautéed vegetables with beaten egg and stir gently. Add sharp cheddar cheese if desired 
  5.  Pour egg mixture into greased muffin cup, up to 3/4 full.
  6. Place muffin pan in oven and bake for 20 minutes, until eggs are set.
  7. Remove from oven and let cool for about 15 minutes before serving.

Instant Pot Western Omelet


6 large eggs, beaten

½ cup soymilk

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

8 ounces bacon bits

¾ cups red peppers, diced

3 green onions, chopped

1 cup shredded cheddar cheese


1. Combine all ingredients in the pot except for the half of cheese.

2. Close the lid and seal the vent.

3. Set the manual pressure setting to high for 10 minutes

4. Do quick pressure release and top with remaining cheese.

Instant Pot Quiche

These can be kept in the fridge for 3 days or in the freezer for a month.


8 large eggs

½ cup milk

½ cup flour

¼ tsp. salt

¼ tsp. pepper

1 cup tomatoes, sliced or chopped

2 large green onions, chopped

1 ½ cups shredded cheddar cheese

Optional Add Ins:


red pepper flakes


roasted red peppers

bell peppers

bacon bits


Place the trivet in the bottom of the Instant Pot.

Add 1 cup of water.

In a large bowl, whisk together the eggs, milk, flour, salt and pepper.

Add the veggies and 1 cup of cheese, combined well.

Pour the mixture into a large ramekin that will fit inside the Instant Pot.

Cover the ramekin with aluminum foil and place it on top of the trivet inside the Instant Pot.

Close the lid and turn the vent to “Sealing”.

Select “Manually High Pressure” and set the cook time for 30 minutes.

Once completed, allow the pressure to naturally release for 10 minutes.

Then perform a “Quick Release” by opening the valve to “venting”.

Carefully open the lid.

Sprinkle the remaining ½ cup of cheese.

Green Eggs, Sam I Am


2 cups water

½ teaspoon white wine vinegar

½ teaspoon salt

2 eggs

1 tablespoon lemon juice

1 avocado, halved and pitted


Combine the water, vinegar and salt in a saucepan and bring to a boil. Crack open the eggs and drop them in the boiling water. Cook until the eggs are set on the outside, but still soft on the inside. Drizzle the lemon juice over the avocado halves. Drain the eggs and place one into each avocado half.

Some Berry Tasty Quinoa


2 1/2 cups water

1 1/2 cups quinoa

1/2 cup mixed berries

2 Tbsp honey

1 Tsp vanilla extract



Combine all ingredients in Instant Pot.

Set the vent to “sealing”.

Cook on the “Rice” setting for 1 minute.

Release the pressure and allow it to cool for a few minutes.

Top with berries and extra honey if desired.