Chipotle Chicken
Shredded Chicken
Directions
1) Place 4 chicken breasts or 1 pound chicken in Instant Pot.
2) Add 1 cup of water.
3) Turn valve to sealing.
4) Select Pressure Cook, high pressure.
5) Cook for 12 minutes if frozen or 9 if not.
6) Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes.
7) Shred the chicken and mix with half of the liquid if there are seasonings in it.
Spaghetti Squash
Directions
1) Add one cup of water to the cooker and then set its steamer basket or a metal trivet inside the pot as well.
2) Pierce the squash all over with a paring knife, making about a dozen 1/2-inch vents for the steam to penetrate the squash’s skin.
2) Place lid on the Instant Pot and lock in place. Set the knob to sealing, not venting.
3) Then add the squash to the electric pressure cooker, set for about 8 minutes per pound of squash (24 minute for 3lb squash) on high pressure, and cook away.
4) When the time is up, release the pressure and remove the squash. Give the squash at least 10 minutes to cool before halving and shredding.
Sweet Pulled Pork
Ingredients
3 lbs pork
12oz Dr.Pepper
2 cups Brown Sugar
Taco Seasoning pack
Directions
1) Place pork in Instant Pot.
2) Mix Dr. Pepper, brown sugar, and taco seasoning and pour over pork.
2) Place lid on the Instant Pot and lock in place. Set the knob to sealing, not venting.
3) Push the Manual button and set for 60 minutes.
4) When the time is up move the valve to venting.
Thai Peanut Chicken Noodles
Ingredients
2 tsp vegetable oil
1.5 lbs chicken cut into bite sized pieces
3 garlic cloves
2 cups chicken broth
1/4 cup soy sauce
8 oz spaghetti noodles
1/4 cup fresh lime juice
1/3 cup peanut butter
1 red bell pepper
Directions
1) Turn your instant pot to the saute function. When the display says HOT add in oil. Add in chicken and saute for about 3 minutes.
2) Add in garlic and saute for 30 seconds.
3) Add in the chicken broth and deglaze the pot.
4) Add in the soy sauce and red pepper.
5) Break the noodles in half and add them to the pot. The liquid should cover the noodles almost completely.
6) Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on high pressure. When the time is up move the valve to venting.
7) Open the pot and stir in the lime juice and peanut butter. There will be a bit of liquid in the pot but it will get absorbed fairly quickly. Stir in the bell pepper.
Beef Stroganoff
Ingredients
1 minced onion
1 clove garlic minced
2.25 lb ground beef
1 tsp salt
1/4 tsp pepper
2-10.5oz can cream of mushroom soup
2 Tbsp Flour
6 cups beef broth
6 cups egg noodles uncooked
2 cups sour cream
Directions
1) Spray Instant Pot interior with cooking spray. Set to saute.
2) Brown ground beef, onion, and garlic.
3) After beef is browned stir in flour.
4) Add broth, soup, and salt and pepper. Mix.
5) Add noodles.
6) Place lid on Instant Pot.
7) Set to high pressure for 8 minutes.
8) After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
9) Stir in sour cream until combined.
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