Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

What’s better than build-your-own taco night? Tacos that you can make so effortlessly right in your pressure cooker.

It starts with boneless, skinless chicken thighs (of course!) cooked in your IP for 8 minutes in a pool of the most flavorful saucy goodness: restaurant-style salsa seasoned with a few pantry-essential spices.

When ready to serve, toss some of that shredded chicken in the leftover cooking juices in warmed tortillas along with all your favorite toppings for the best taco night ever.

(Side note: Not a fan of chicken thighs? Chicken breasts will also work beautifully here.)

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Instant Pot Chicken Tacos

Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 2 pounds boneless, skinless chicken thighs or chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon canola oil
• 1 small onion diced
• 3 cloves garlic minced
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup restaurant-style salsa
• ½ cup Mexican beer such as Modelo*

For serving

• Tortillas flour or corn
• Pico de gallo
• Sliced avocado
• Sliced jalapeños

Instructions

• Set a 6-qt Instant Pot® to the high saute setting.
• Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.
• Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.
• Stir in salsa and beer, scraping any browned bits from the bottom of the pot.
• Return chicken to the pot and gently toss to combine.
• Select manual setting; adjust pressure to high, and set time for 8 minutes for chicken thighs or 13 minutes for chicken breasts. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
• Serve immediately in tortillas with desired toppings.

Notes

*Chicken stock can be used for Mexican beer as a non-alcoholic substitute.

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Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

This is one of my favorite Damn Delicious recipes for a few reasons. For starters, it’s nachos. And who doesn’t love a giant sheet pan of cheesy, fully loaded nachos?

The answer to that is no one.

Secondly, this recipe is so easy. Too easy, really. There’s no searing, no browning. Nope. You dump, you set, you go.

And my last reason is the leftover chicken. The recipe only requires 2 cups of the shredded chicken so the rest is saved for later use, meaning for tacos, quesadillas, burrito bowls. You name it. I mean, the leftovers may be the best part, really.

When ready to serve, load up with your favorite toppings. A blend of cheeses if you wish, pickled jalapenos, beans, more salsa…it will be utterly fantastic no matter what you choose.

And if you’re not into the chicken breast + thigh combo here, sub in your desired chicken (all breasts or all thighs). It is ALL GOOD.

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Instant Pot Chicken Nachos

Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Ingredients

• 2 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• 1 cup salsa homemade or store-bought
• ½ cup chicken stock
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Kosher salt and freshly ground black pepper to taste
• 12 ounces tortilla chips
• ¾ cup pico de gallo homemade or store-bought
• 2 cups shredded cheddar cheese
• 1 cup guacamole
• ½ cup sour cream
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Add chicken, salsa, chicken stock, chili powder and cumin to a 6-qt Instant Pot® and gently toss to combine; season with salt and pepper, to taste.
• Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded chicken (reserve remaining chicken for later use), pico de gallo and cheese.
• Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
• Serve immediately, topped with guacamole, sour cream and cilantro.

The post Instant Pot Chicken Nachos appeared first on Damn Delicious.

The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. So smoky, so flavorful, so juicy, and SO SO GOOD.

Hello, summer. Please don’t leave us just yet. I’m not ready for the Chiberia snow. (FACTS ONLY – it snowed Halloween day in 2019.)

No, but really, let’s get back to the best part of summer days: Pool parties. COVID honeymoon boat trips. And now, BBQ pulled pork sandwiches.

That’s right. PULLED PORK SAMMIES. Smothered with your favorite BBQ sauce ever.

The instant pot takes care of all the hard work and all the time, infusing all the flavors into the most tender, juicy shredded pork in less than 90 minutes.

When ready, drizzle with desired BBQ sauce (we recommend Stubb’s!) and serve with slaw, pickles and brioche buns. The pork also keeps VERY WELL so these can easily be prepared ahead of time for all the socially-distanced-get-togethers.

Stay safe and stay cool, friends. And eat some pulled pork sammies immediately.

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Instant Pot BBQ Pulled Pork

The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. So smoky, so flavorful, so juicy, and SO SO GOOD.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Ingredients

• 3 tablespoons brown sugar
• 4 teaspoons kosher salt
• 1 tablespoons paprika
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon black pepper
• 4 pounds pork shoulder excess fat trimmed and cut into 3-inch chunks
• 1 tablespoon canola oil
• 1 cup chicken stock
• 6 tablespoons apple cider vinegar divided
• 1 (18-ounce) bottle favorite bbq sauce we love Stubb's

Instructions

• Set a 6-qt Instant Pot® to the high saute setting.
• In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.
• Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
• Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove pork shoulder from the Instant Pot® and shred the meat using two forks; stir in remaining 2 tablespoons vinegar and season with salt and pepper, to taste, if needed.
• Serve immediately with your favorite bbq sauce.

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The most amazing pot roast ever! Made in the IP in just a fraction of the time. So juicy and melt-in-your-mouth tender!

I have never had a pot roast that I didn’t like. And this is no exception.

Now it’s definitely not your grandma’s traditional pot roast as it is made with some very unconventional ingredients like pepperoncini and dry onion soup mix. But fear not because this pot roast will blow. your. mind.

And with the help of the pressure cooker, this is made in just a fraction of the time.

Not only that, the meat is cooked so perfectly. Melt-in-your-mouth tender, literally falling apart with the most heavenly gravy – slightly spicy, tangy and savory. It’s also perfect as a low-carb meal if you want to serve this with cauliflower rice and an assortment of vegetables.

But honestly, I serve the meat as is with all the gravy, a glass of wine and all the crusty bread.

There’s just no wrong way to serve this.

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Instant Pot Mississippi Pot Roast

The most amazing pot roast ever! Made in the IP in just a fraction of the time. So juicy and melt-in-your-mouth tender!

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Ingredients

• 1 tablespoon canola oil
• 4 to 4 ½ pound boneless chuck roast excess fat trimmed and cut into 6 pieces
• 1 cup beef stock
• 6-8 jarred pepperoncini salad peppers plus 1/4 cup liquid from jar
• 1 (1-ounce) package dry onion soup mix
• 2 tablespoons dried parsley flakes
• 1 tablespoon dried chives
• 2 teaspoons dried dill
• 1 ½ teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 3 tablespoons cornstarch

Instructions

• Set a 6-qt Instant Pot® to the high saute setting. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
• Stir in beef stock, scraping any browned bits from the bottom of the pot.
• Stir in pepperoncini salad peppers and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder and pepper. Return beef to the pot.
• Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
• Remove beef from the Instant Pot®; shred, using two forks.
• In a small bowl, whisk together cornstarch and 3 tablespoons cold water; set aside.
• Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 3-5 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
• Serve beef with juices immediately.

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A one pot, no fuss, no babysitting dinner! Even the uncooked pasta cooks right in the IP, soaking up all that creamy goodness!

This has been my go-to quarantine dinner for most of March. And now April. That and cheese and wine and basically all the carbs.

No, but really, this IP dinner has been so unbelievably convenient, and it doesn’t require too many ingredients. With just a few staples – wine, stock, heavy cream, garlic and Parmesan – you can make homemade alfredo sauce in minutes without any kind of babysitting.

Even the uncooked pasta cooks right in the IP. Just be sure to let it sit for 2-3 minutes once you release the pressure, letting the pasta absorb all that creamy alfredo goodness.

Serve with all the extra Parmesan on top, crusty bread, and the wine you used for the recipe. Let nothing go to waste, especially the wine.

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Instant Pot Chicken Alfredo

A one pot, no fuss, no babysitting dinner! Even the uncooked pasta cooks right in the IP, soaking up all that creamy goodness!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 pound boneless skinless chicken thighs cut into 1-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• 3 cloves garlic minced
• ¼ cup dry white wine
• 2 cups chicken stock
• 1 cup heavy cream
• 8 ounces fettuccini noodles broken in half
• 3 ounces freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add chicken, and cook, stirring often, until golden brown, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute; set aside chicken.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
• Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
• Serve immediately, garnished with parsley, if desired.

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Using frozen ground beef – no need to thaw! Cooks in just 20 min. Serve with desired toppings. So fast, so easy, so so good.

Do you ever forget to thaw your frozen ground beef and realize that dinner will be an absolute disaster?

Because this probably happens to me at least once a week. I always have some frozen ground beef to use up except I never remember to thaw it in time!

But now you don’t have to worry about any thawing at all. Nope. No thawing, no worries. You can use your ground beef and go straight from freezer to your Instant Pot.

You just need TWO 1 pound frozen bricks of ground beef here (totaling 2 pounds). I DO NOT RECOMMEND THROWING IN A 2 POUND BRICK AS ONE PIECE – it will not cook in the allotted time here.

So two frozen bricks, some seasonings and boom, you’re done. The IP will cook it absolutely perfectly with your homemade taco seasoning. And when you open up your pressure cooker, make sure you let it simmer for 5-6 minutes until it gets real saucy, breaking up the meat as it cooks.

Serve in warmed tortillas or crispy taco shells because dinner is served just like that.

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Instant Pot Ground Beef Tacos

Using frozen ground beef - no need to thaw! Cooks in just 20 min. Serve with desired toppings. So fast, so easy, so so good.

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Ingredients

• ¾ cup beef broth
• 1 ½ tablespoon cornstarch
• 3 cloves garlic minced
• ½ small onion diced
• 1 (4-ounce) can diced green chiles
• 2 (1-pound) packages frozen ground beef
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¾ teaspoon cumin
• Kosher salt and freshly ground black pepper to taste

For Serving

• Tortillas (flour or corn) or crispy taco shells
• Shredded lettuce
• Diced tomato
• Diced red onion
• Shredded Mexican blend cheese

Instructions

• Add beef broth to a 6-qt Instant Pot®; whisk in cornstarch.
• Stir in garlic, onion and green chiles. Gently place frozen ground beef on top; slightly overlapping.
• In a small bowl, combine chili powder, paprika, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper; sprinkle over frozen ground beef.
• Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Select high sauté setting. Simmer, stirring occasionally, until reduced and slightly thickened, about 5-6minutes, making sure to crumble the beef as it cooks.
• Serve immediately in tortillas or shells with desired toppings.

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Now you can make butternut squash soup recipe in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

This is hands down one of my favorite feel-good, soul-warming soups. Loaded with sweet butternut squash, caramelized onions, carrots, celery, Granny Smith apple, garlic, sage and thyme – all topped with crisp bacon bits.

And you can make this soup in just half the time with the help of your Instant Pot®.

With just a quick saute of bacon, you can set that aside to top your soup for serving. From there, you can saute your onions and herbs in all that bacon grease until they get wonderfully fragrant before throwing in the rest of your ingredients. Pressure cook for 12 minutes, boom, done. Add heavy cream and puree with an immersion blender (or blend in batches in a blender).

Top with reserved bacon and an extra drizzle of heavy creamy (if desired). So velvety smooth and so so good.

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Instant Pot Butternut Squash Soup

Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 cups

Ingredients

• 4 slices bacon diced
• ½ medium sweet onion diced
• 3 cloves garlic minced
• 4 sage leaves minced
• 3 sprigs fresh thyme
• 2 ½ pounds butternut squash peeled, seeded, and cubed
• 3 large carrots cut into 1-inch pieces
• 1 stalk celery cut into 1-inch pieces
• 1 Granny Smith apple cored and chopped
• 4 cups chicken stock
• Kosher salt and freshly ground black pepper to taste
• ⅓ cup heavy cream
• 2 tablespoons chopped fresh chives

Instructions

• Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
• Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
• Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
• Serve immediately, sprinkled with bacon and chives.

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Cheeseburger macaroni recipe? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

It’s been a bit hectic here. With the move, the traveling, the wedding planning, and the holidays, we’ve been constantly on the go-go-go.

But even with our super busy schedules, I can still whip up this cozy, comforting cheeseburger mac in a flash.

That’s right. You read that right. It’s cheeseburger MAC. AND. CHEESE. Aka, homemade hamburger helper made a million times better thanks to Cabot cheese.

Owned by 800 farm families throughout New York and New England since 1919, Cabot creates the best cheese and dairy. So it’s no wonder that this mac and cheese yields that super creamy, super epic cheese sauce.

And my favorite part? You can throw all of it in the Instant Pot®! And I mean, all of it, even the uncooked pasta. You barely have to lift a finger here.

After the quick-release, you can stir in all the cheese, letting it melt right into the pasta. The key here is using a good quality cheese, like Cabot Mild Cheddar Cheese. It will make all of the difference!

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Instant Pot Cheeseburger Mac and Cheese

Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• ½ medium sweet onion diced
• ½ green bell pepper diced
• 2 cloves garlic minced
• 1 ½ teaspoons paprika
• ½ teaspoon dried oregano
• 3 cups beef stock
• 1 (15-ounce) can tomato sauce
• 12 ounces elbow macaroni
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded Cabot Mild Cheddar Cheese
• ½ cup heavy cream
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Add onion and bell pepper, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, paprika and oregano until fragrant, about 1 minute.
• Stir in beef stock, tomato sauce and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes; stir in parsley.
• Serve immediately.

Disclosure: This post is sponsored by Cabot Creamery. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

The post Instant Pot Cheeseburger Mac and Cheese appeared first on Damn Delicious.

The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

I honestly look forward to the leftover ham more so than the holiday ham itself.

I just get so excited to repurpose the leftovers, whether that’s in some ham and cheese drop biscuits, baked ham and cheese croissants, or this hambone soup.

Yes, hambone soup is one of my all-time holiday favorites.

I didn’t even know you could use your leftover hambone until 2013! Since then, I have been making this stovetop version every. single. year. It’s cozy, it’s hearty, and it’s loaded with so many hearty veggies (another great way to use up your holiday leftovers!) to complement the sweet chunks of ham.

It is perfection. And now you can make it right in the pressure cooker without any kind of babysitting or fuss, creating the most flavorful ham stock ever.

Serve with crusty bread and keep warm during this winter season! I just read there’s a winter storm headed to the northeast!

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Instant Pot Leftover Hambone Soup

The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

Prep Time 40 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Ingredients

• 1 leftover hambone
• 1 sweet onion diced
• 1 bay leaf
• 1 ½ cups leftover diced ham
• 2 carrots peeled and diced
• 1 russet potato peeled and diced
• 1 (15-ounce) can cannellini beans drained and rinsed
• 1 cup frozen corn kernels
• 3 cloves garlic minced
• 3 sprigs fresh thyme
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper to taste

Instructions

• Place hambone, onion and bay leaf into a 6-qt Instant Pot®. Add enough water to almost cover the bone without passing the max line of the insert, about 7 cups.
• Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard hambone and bay leaf.
• Add ham, carrots, potato, beans, corn, garlic and thyme. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in parsley; season with salt and pepper, to taste.
• Serve immediately.

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You can easily use this sweet potato casserole recipe ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

Sweet potato casserole. A low-key guilty pleasure of mine during the holidays.

No wait, it’s really the slightly burnt, crispy mini marshmallows and the crunchy, buttery, sweet pecan streusel on top with just the tiniest bit of mashed sweet potato in the mix. Yup, that’s what we’re looking for here.

And with the help of the pressure cooker, your sweet potatoes will be ready to be mashed in just 8 minutes (no pre-boiling, no nothing), leaving you free valuable oven and stovetop space as you prep for the rest of your holiday dishes.

You can also prep your mashed sweet potato mixture the night before, leaving you to top it off with the streusel topping and mini marshmallows right before baking, probably when your turkey leaves the oven to rest.

Simply take it out of the fridge and bake. The potatoes will be wonderfully warm and tender, leaving you the aroma of all that cinnamon-pecan-Fall-chunky-sweater-weather heaven.

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Instant Pot Sweet Potato Casserole

You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Ingredients

• 5 pounds sweet potatoes peeled and chopped
• 1 cup water
• ¾ cup coarsely chopped pecans
• 10 tablespoons unsalted butter melted and divided
• ¾ cup brown sugar divided
• ½ cup plus 1 tablespoon all-purpose flour
• Kosher salt
• 2 large eggs lightly beaten
• ⅓ cup whole milk
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 cup miniature marshmallows

Instructions

• Add sweet potatoes and water to a 6-qt Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• In a medium bowl, combine pecans, 5 tablespoons butter, 1/4 cup brown sugar, flour and 1/2 teaspoon salt; place in the refrigerator.
• Remove potatoes from the Instant Pot® and drain excess liquid before returning the potatoes to the pot. Using a potato masher, mash potatoes until smooth.
• Stir in remaining 5 tablespoons butter, remaining 1/2 cup brown sugar, eggs, milk, orange zest, vanilla, cinnamon and 3/4 teaspoon salt.
• Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
• Spread potato mixture into the prepared baking dish; sprinkle with pecan mixture. Place into oven and bake until almost set, about 40 minutes. Sprinkle with marshmallows; continue to bake for an additional 10-15 minutes, or until marshmallows are golden brown.
• Serve immediately.

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