10 Classic Southern Recipes You Can Make in Your Instant Pot—Really | Working Mother

10 Classic Southern Recipes You Can Make in Your Instant Pot—Really

The days of slow cooking your favorite down-home meals are over.

Southerners are well-known for taking a slower approach to life—and that includes food, too. But delicious as it may be, Southern cuisine can be way too time-consuming for busy moms. If you're craving some classic comfort food, but don't have hours to spend in the kitchen, fear not. The easy family recipes in Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold have changed the game. The tasty recipes below allow you to easily whip up Southern staples, like pecan pie and jambalaya. Best of all, they only require 15 minutes of prep time—or less. Then, toss the ingredients in a pressure cooker and kick back with a glass of sweet iced tea.

Banana Bread

banana bread

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

Banana Bread is perfect for breakfast, a snack and even dessert. Make a loaf in advance and freeze for an easy weekday morning treat. Add chocolate chips to turn it into a decadent dessert.

Serves 4 to 6
Prep time: 15 minutes
Cook time: 1 hour

1½ cups water
1 stick plus 1 tablespoon unsalted butter, softened and divided
1¾ cups flour, divided
1 teaspoon baking soda
½ teaspoon kosher salt
¼ cup light brown sugar
¾ cup sugar
2 large eggs
3 ripe bananas, peeled and mashed
1 teaspoon vanilla extract
½ cup semi-sweet mini chocolate chips (optional)

1. Place the steam rack inside of the pressure cooker and add the water. Make a foil strap for the baking dish. Grease a 7-inch round cake pan with 1 tablespoon of the butter and dust with ¼ cup of the flour.

2. Whisk together the remaining 1½ cups flour, baking soda and salt in a large bowl. Beat the remaining one stick butter and sugars together until light and fluffy in a second bowl with a handheld mixer, or in the bowl of a stand mixer, about 4 minutes. Add the eggs, one at a time, beating after each addition until incorporated. Add the bananas and vanilla and beat until just combined. Add the flour mixture, a little at a time, and beat until just combined. Gently stir in the chocolate chips, if using.

3. Transfer to the baking dish and set in the pressure cooker. Place a paper towel and then a piece of foil on top of the baking dish. Secure the lid, set on manual with high pressure for 50 minutes and natural release for 10 minutes or until an inserted toothpick comes out clean. If necessary to cook longer, secure the lid back on the pressure cooker and select manual with high pressure for an additional 5 minutes. Allow to naturally release for 5 minutes, then quick release and remove the lid. Remove from the pressure cooker and allow to cool completely in the pan.

Sausage Gravy with Biscuit Dumplings

sausage gravy biscuit dumplings

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

You probably never thought that sausage gravy and biscuits could be made in just one pot. This easy biscuit dumpling recipe allows you to create homemade biscuits in a quarter of the time it takes to make biscuits the traditional way. Why not treat yourself?

Serves 4
Prep time: 5 minutes
Cook time: 23 minutes

For the Gravy
1 tablespoon olive oil
1 (12-ounce) package loose pork sausage, hot or mild
3 tablespoons flour
1½ cups low-fat milk
½ teaspoon smoked paprika or paprika
1 teaspoon fresh thyme or 2 teaspoons dried thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Biscuit Dumplings
¾ cup baking mix, such as Bisquick
⅓ cup low-fat milk
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves or 2 teaspoons dried thyme leaves

1. Make the Gravy: heat the olive oil on the Sauté setting of the pressure cooker. Add the sausage and cook until browned, about 8 minutes. Add the flour and stir to coat the meat. Slowly add the milk and bring to a simmer, stirring to combine. Allow the milk to thicken slightly, about 4 minutes, and then add the paprika, thyme, salt, and pepper.

2. Make the Biscuit Dumplings: meanwhile, in a medium bowl combine all the biscuit ingredients using a fork until the dough just comes together.

3. Dollop the biscuit dumplings on top of the sausage gravy. Secure the lid of the pressure cooker and set on manual with low pressure for 4 minutes. Use natural release for 5 minutes, then quick release.

Southern BBQ Ribs

southern bbq ribs

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

Skip the hassle of a grill and make your baby back ribs in a pressure cooker—the pot keeps the ribs moist and cooks them until they are unbelievably tender. Just finish them under the broiler for caramelization, and you'll get raves from your guests on game day.

Serves 4
Prep time: 10 minutes + rub time
Cook time: 40 minutes

1 (4-pound) rack baby back ribs
1½ cups water
2 tablespoons chili powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon mustard powder
1 teaspoon celery salt
¼ teaspoon cayenne pepper
Barbecue sauce

1. Remove the membrane from the back of the baby back ribs. Cut into three or four pieces. Place the steam rack in the bottom of the electric pressure cooker and add the water.

2. Combine the remaining ingredients, except for the barbecue sauce, in a small bowl. Sprinkle evenly all over the ribs. Allow the ribs to sit with the spice mix for at least 15 minutes or wrapped in plastic overnight in the refrigerator. Place the ribs on the steam rack. Secure the lid and cook on manual with high pressure for 25 minutes. Use natural release for 10 minutes, then quick release and remove the lid.

3. Heat the oven to broil. Line a baking sheet with foil. Place the ribs on the baking sheet, brush both sides with barbecue sauce and place in the oven. Allow the sauce to slightly caramelize, about 2 minutes per side. Serve.

Brunswick Stew

brunswick stew

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

Coming home on a cold day and craving soup? No worries, this down-South stew will be on the table in less than 45 minutes!

Serves 4
Prep time: 15 minutes
Cook time: 40 minutes

2 tablespoons olive oil
1 pound boneless pork shoulder, trimmed and cut into 1-inch pieces
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 stalks celery, thinly sliced
½ red onion, small diced
2 garlic cloves, minced

1 green bell pepper, stemmed, seeded, and small diced
¼ teaspoon cayenne pepper
1 tablespoon flour
1 cup chicken broth
1 (15-ounce) can crushed tomatoes
½ cup barbecue sauce
1 cup frozen corn, thawed
1 cup frozen lima beans, thawed
1 cup frozen sliced okra, thawed (optional)

1.Heat the olive oil in the pressure cooker on the Sauté setting. Season the pork and chicken with 1 teaspoon of the salt and ½ teaspoon of the pepper. Sear the pork and chicken, in batches if necessary, until browned on all sides and remove to a plate.

2. Add the celery, onion, garlic and bell pepper and cook until almost tender, about 4 minutes. Season with remaining 1 teaspoon salt and ½ teaspoon pepper, add the cayenne and flour and stir to coat the vegetables. Add the chicken broth and deglaze the pot, scraping the browned bits up from the bottom. Add the crushed tomatoes and barbecue sauce and bring to a simmer. Return the pork and chicken to the pot.

3. Secure the lid and set on manual with high pressure for 12 minutes. Allow to naturally release for 10 minutes, then quick release and remove the lid. Return to the Sauté setting and add the corn, lima beans and okra, if using, and stir to combine. Simmer for another 2 minutes.

Slow Cooker Setting: Follow the steps below and add an additional cup of chicken broth to the stew in step 2. For step 3, secure the lid and select the Slow Cook low setting and cook for 5 to 6 hours. Add the corn, lima beans and okra, if using, 1 hour before serving.

Jambalaya

jambalaya

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

Bring the flair of New Orleans into your kitchen with this easy jambalaya.

Serves 4
Prep time: 15 minutes
Cook time: 35 minutes

2 tablespoons olive oil
8 ounces andouille sausage, thinly sliced
1 onion, finely diced
3 celery stalks, finely diced
1 green bell pepper, stemmed, seeded, and finely diced
2 garlic cloves, minced
1 teaspoon fresh thyme or 2 teaspoons dried thyme
1 teaspoon fresh oregano or 2 teaspoons dried oregano
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1¼ cups long grain white rice
1 (14-ounce) can crushed tomatoes
2½ cups chicken stock, divided
¾ pound medium shrimp, peeled and deveined, tails on
Scallions, thinly sliced, to garnish

1. Heat the olive oil using the Sauté setting of the pressure cooker. Add the sausage and cook until browned, about 6 minutes. Transfer to a paper towel–lined plate. Add the onion, celery, green bell pepper and garlic and cook until the vegetables have slightly softened, about 5 minutes. Add the thyme, oregano, paprika, cayenne, onion powder, salt and pepper and stir to combine. Add the rice, crushed tomatoes and 1½ cups of the chicken stock.

2. Secure the lid and set on manual with high pressure for 8 minutes. Allow to naturally release for 10 minutes, then quick release.

3. Return the pressure cooker to the Sauté setting and add the remaining 1 cup of stock and the shrimp. Simmer until the shrimp are pink and opaque, about 3 minutes. Add the sausage back to the pot, stir to combine, and garnish with scallions.

Slow Cooker Setting: Cook the rice in advance according to package instructions. Follow the steps below, but do not add the rice in step 1. Secure the lid and select the Slow Cook low setting and cook for 5 to 6 hours. Store the cooked sausage in the refrigerator in the meantime. Add the rice, shrimp and sausage 10 minutes prior to serving.

Shrimp and Grits

shrimp and grits

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

Yes, this breakfast, lunch or dinner favorite can actually be made in your pressure cooker. Use your preferred vegetables and sausage, and add cheese to the grits for an even creamier dish.

Serves 4
Prep time: 15 minutes
Cook time: 25 minutes

2 tablespoons olive oil
3 slices bacon, roughly chopped
1 onion, finely chopped
1 green bell pepper, seeded, and finely diced
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, juiced
1 teaspoon Worcestershire sauce
1 cup yellow stone-ground grits
2⅔ cups chicken stock, divided
1 (14-ounce) can crushed tomatoes
¾ pound medium shrimp, peeled and deveined, tails on
Scallions, thinly sliced, to garnish
Hot sauce, to serve

1. Heat the olive oil using the Sauté setting of the pressure cooker. Add the bacon and cook until browned and crisp, about 6 minutes. Transfer the bacon to a paper towel–lined plate and remove half the bacon fat from the pot and discard. Add the onion, green bell pepper and garlic and cook until almost tender, about 4 minutes. Season with salt and pepper. Add the lemon juice, Worcestershire sauce, grits, 2 cups of the chicken stock and crushed tomatoes.

2. Secure the lid and cook on manual with low pressure for 10 minutes. Naturally release for 10 minutes, then quick release.

3. Return the pressure cooker to Sauté, and add the remaining 2/3 cup of stock and the shrimp. Cook until the shrimp are pink and opaque, about 3 minutes. Add the bacon back to the pot, garnish with scallions and serve with hot sauce.

Cajun Boiled Peanuts

cajun boiled peanuts

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

No need to take a drive down your nearest dusty highway for this roadside snack—it can be made in less than an hour with a pressure cooker. Use your favorite seasonings to spice up your peanut mix.

Serves 4 to 6
Prep time: 5 minutes
Cook time: 50 minutes

1½ pounds peanuts in the shell
¼ cup kosher salt
⅓ cup Cajun seasoning, such as McCormick

1. Sort the peanuts, discarding any debris, and rinse.

2. Place the peanuts in the pressure cooker. Add salt, Cajun seasoning and water to cover. Place the steam rack on top of the peanuts to help keep them submerged in the water. Secure the lid and place on manual with high pressure for 45 minutes. Allow to naturally release for 5 minutes, then quick release and remove the lid. Serve warm or at room temperature.

Classic Southern Corn Bread

classic southern corn bread

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

Is it really a Southern dinner without cornbread? Even better, you can use the extras for almost anything: Break into crumbs to top macaroni and cheese or cut it into croutons to finish a salad. Freeze leftovers so that you always have it on hand.

Serves 4 to 6
Prep time: 10 minutes
Cook time: 50 minutes

1½ cups water
Cooking spray, to grease
1½ cups cornmeal
½ cup flour
½ cup sugar
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
3 tablespoons honey
2 large eggs, lightly beaten
¾ cup low-fat buttermilk
½ stick unsalted butter, melted
¾ cup frozen corn, thawed

1. Place the steam rack inside of the pressure cooker and fill with the water. Grease a 7-inch round cake pan with cooking spray. Make a foil strap to easily wrap around the base of the cake pan.

2. Combine the cornmeal, flour, sugar, brown sugar, baking powder and salt together in a large bowl. In a separate medium bowl combine the honey, eggs, buttermilk and butter. Add the wet ingredients to the dry, mixing until just combined. Add the corn and mix to combine. Pour into the cake pan and cover with a paper towel and then a piece of foil. Use the foil strap to place the cake pan inside the pressure cooker.

3. Secure the lid and set on manual with high pressure for 40 minutes. Allow to naturally release for 10 minutes, then quick release and remove the lid. Be sure that an inserted toothpick comes out clean. If the corn bread needs to cook longer, secure the lid again and place on high pressure for 4 to 5 minutes. Then quick release, remove the lid, and check with a toothpick again. Allow to cool in the pan and serve

Hummingbird Cake

hummingbird cake

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

Wow your guests with a cake made in the pressure cooker—this pineapple-banana treat is sure to be a crowd pleaser. You can use a store-bought cream cheese frosting to prepare the dessert even faster.

Serves 6 to 8
Prep time: 35 minutes
Cook time: 1 hour

For the Cake
1½ cups water
1 stick plus 1 tablespoon unsalted butter, softened and divided
1¾ cups flour, divided
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ cup light brown sugar
¾ cup sugar
2 large eggs
2 ripe bananas, peeled and mashed
1 teaspoon vanilla extract
1 (4-ounce) can crushed pineapple in juice, drained
½ cup pecans, roughly chopped

For the Frosting
1 (8-ounce) package cream cheese, softened
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2¼ cups confectioners’ sugar
1–2 tablespoons milk, if needed
1 cup chopped pecans and 12 whole pecans, to garnish (optional)

1. Make the Cake: place the steam rack inside of the pressure cooker and fill with the water. Grease a 7-inch round cake pan with 1 tablespoon of the butter and dust with ¼ cup of the flour.

2. Combine the remaining 1½ cups flour, baking soda, salt, cinnamon and nutmeg in a large bowl. In a separate large bowl combine the remaining 1 stick butter with the brown sugar and sugar using a handheld mixer or in the bowl of a stand mixer fitted with a paddle attachment. Beat the butter and sugars on medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, being sure to incorporate after each addition. Add the bananas and the vanilla and mix until combined. Add the pineapple and mix until combined. Add the flour mixture in batches, mixing to combine. Remove from the stand mixer if using, add the pecans, and fold to incorporate.

3. Transfer the batter to the cake pan. Cover with a piece of paper towel and a piece of foil. Make a foil strap to wrap around the base of the cake pan. Place the cake pan inside of the pressure cooker, secure the lid and place on manual with high pressure for 50 minutes. Allow to naturally release for 10 minutes, then quick release and remove the lid.

4. Remove the cake and allow to cool in the pan for 10 minutes, then remove from the pan and allow to cool completely.

5. Make the Frosting: combine the cream cheese and butter using a handheld mixer or in the bowl of a stand mixer using the paddle attachment. Whip on medium speed until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the confectioners’ sugar in stages and continue mixing until combined and the frosting is light and fluffy. If your frosting becomes too thick, add 1 to 2 tablespoons of milk to thin it out.

6. Cut the cake in half horizontally, to create two layers of cake. Spread a layer of frosting in the center. Frost the outside of the cake with a thin layer of frosting. Garnish with whole pecans on top of the cake and chopped pecans around the base, if desired, and serve.

Bourbon Pecan Pie

bourbon pecan pie

Recipe from Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker by Laura Arnold.

Photo: Countryman Press

A holiday staple gets a Southern twist—a taste of bourbon. Try adding chocolate chips for an even richer flavor.

Serves 4 to 6
Prep time: 25 minutes
Cook time: 50 minutes
+ 1 hour to cool

For the Crust
1½ cups water
Cooking spray, for pan
1½ cups graham cracker crumbs
3 tablespoons unsalted butter, melted
1 tablespoon honey
½ teaspoon kosher salt

For the Filling
⅔ cup corn syrup
¼ cup dark brown sugar
2 tablespoons molasses
2 tablespoons bourbon (optional)
1 teaspoon vanilla extract
1 teaspoon kosher salt
3 large eggs
1¼ cups pecan halves
Whipped cream, to serve

1. Make the Crust: heat the oven to 350F. Place the steam rack in the bottom of the pressure cooker pot and add the water. Grease an 8-inch springform pan with cooking spray. Wrap the bottom of the pan with foil to prevent the filling from leaking.

2. Combine the graham cracker crumbs, butter, honey, and salt in a large bowl until the mixture just comes together. Transfer to the pan and press down to form a crust. Place in the oven and bake until golden brown, 10 to 12 minutes. Allow to cool completely.

3. Make the Filling: combine the corn syrup, brown sugar, molasses, bourbon, vanilla salt and eggs. Place the pecan halves on top of the crust. Pour the filling mixture over the nuts and cover with a paper towel and piece of foil. Make a foil strap around the base of the pan and place on the steam rack.

4. Secure the lid and cook on manual with high pressure for 28 minutes. Allow to naturally release, then remove the lid.

5. Remove the pie and cool to room temperature. Serve with whipped cream.

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