Instant Pot Pizza Food

20-MINUTE INSTANT POT PIZZA FRITTATA

Steps:

• Lightly spray a 7-inch cake pan with nonstick cooking spray. Whisk the eggs, half-and-half, oregano, 1/8 teaspoon of the pepper flakes and 1/2 teaspoon salt together in a medium bowl until combined. Stir in the provolone and Parmesan until incorporated throughout the egg mixture, then pour into the prepared cake pan. Gently lay the pepperoni on top.
• Add 1 1/2 cups water to a 6- or 8-quart Instant Pot® and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 11 minutes. (See Cook's Note.)
• Meanwhile, toss the spinach, artichoke hearts, parsley if using, olive oil, vinegar, remaining 1/8 teaspoon pepper flakes and a good pinch of salt in a large bowl until evenly dressed. Taste and add more salt if needed. Set aside until ready to serve.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid.
• Remove the pan from the pot and place it on a cutting board to cool slightly, about 2 minutes. Invert onto the board, then flip the frittata so the pepperoni side is facing up. Cut the frittata into quarters and serve it with the spinach salad and more Parmesan.

INSTANT POT PIZZA RECIPE

Steps:

• Gather the ingredients.
• Place a trivet in the inner pot of the Instant Pot and add 1 cup of water.
• Spray a 7-inch baking pan with nonstick cooking spray.
• Unroll the pizza dough on a lightly floured surface; roll or stretch it gently until it is approximately 7 1/2 inches by about 15 inches. Place the baking pan upside-down on one end of the dough and use a sharp knife to cut around it. You will have enough left for a second pizza; roll the leftover dough up and refrigerate it for up to 3 days. Skip this step if you are using mini prebaked crusts.
• Fit the circle of dough in the pan and press a bit up the sides to form a crust.
• Spoon the pizza sauce over the dough.
• Top the pizza sauce with the shredded mozzarella cheese, then layer with pepperoni slices and some sliced ripe olives.
• Fold a 24-inch length of foil lengthwise into thirds. Place the folded foil on the countertop and place the pan in the center. Cover the pan tightly with another sheet of foil.
• Using the ends of the foil as handles, lower the pan into the Instant Pot.
• Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 15 minutes.
• When the time is up, follow the manufacturer's instructions for a quick release. Remove the pan and discard the foil.
• Use a flexible spatula to remove the pizza to a cutting board. Cut the pizza into four wedges or smaller appetizer-sized pieces and serve with freshly grated Parmesan cheese and crushed red pepper flakes, if desired.

INSTANT POT® PIZZA PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function.
• Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.