Instant Pot Crustless Pizza Recipes

MAKING PIZZA DOUGH IN YOUR INSTANT POT IS THE PERFECT WEEKEND COOKING PROJECT

Steps:

• In a small measuring cup, combine ¾ cup warm water (between 105° and 115°F), 1 packet instant yeast, and 1½ teaspoons sugar or honey to activate the yeast. It's ready when it begins to bubble and foam after a few minutes. (If it doesn't bubble, the yeast may be dead. Start over with a new packet.)
• Once your yeast has bloomed, combine with flour, salt, and olive oil in a food processor or stand mixer (using the dough hook), or stir manually in a large bowl, until it becomes cohesive and pulls away from the walls.
• Gather your dough, and then knead and form it into a ball. Spray your Instant Pot bowl with cooking spray and place dough in the center. Set the Instant Pot to the "normal yogurt" setting, ensure the venting valve is "sealed", and proof for 30 minutes.
• Remove dough from the Instant Pot and use a rolling pin or shape by hand to your desired crust size.
• Once shaped, use a fork to pierce the dough several times to allow ventilation, and then coat with sauce and finish with toppings.
• Bake pizza in a preheated oven at 425°F for 15 minutes on a pizza stone or pan (or even the back of a cookie sheet) until golden brown.

INSTANT POT CRUSTLESS PIZZA

Steps:

• Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic powder, onion powder, kosher salt and pepper. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
• Layer the following ingredients: mushrooms, pasta sauce, green peppers, pepperoni, mozzarella and parmesan cheese.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid.
• Stir. If you'd like to thicken it turn your Instant Pot to the sauté setting. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
• Serve with a side of garlic texas toast.
• Brown the ground beef and stir in the garlic powder, onion powder, kosher salt and pepper. Add to the bottom of your slow cooker.
• Layer the following ingredients on top: mushrooms, pasta sauce, green peppers, pepperoni, mozzarella and parmesan cheese.
• Cover and cook on low around 4 hours on on high for 2 hours.

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® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)

Steps:

• Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
• Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.