Chicken, Bacon and Spinach Spaghetti (Dawn Frazier)

http://www.delish.com/cooking/recipe-ideas/recipes/a45774/chicken-bacon-and-spinach-spaghetti-recipe/

TOTAL TIME: 0:20

PREP: 0:20

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 12 oz. spaghetti or angel hair  (dawn uses linguine)
• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 6 slices bacon (dawn adds couple more pieces bacon)
• 2 cloves garlic (dawn adds more garlic)
• 2 c. diced tomatoes (canned or fresh)
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/3 c. freshly grated Parmesan
• Fresh basil, for garnish

DIRECTIONS

1. In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips.
3. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
4. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated.
5. Add chicken and bacon and toss, then garnish with basil and serve.

Crispy Chicken with Chicken Gravy

https://www.copymethat.com/r/9LvUbc9/crispy-pressure-cooker-chicken-with-home/

https://www.pressurecookrecipes.com/pressure-cooker-chicken-homemade-gravy/

Crispy Pressure Cooker Chicken with Homemade Chicken Gravy

pressurecookrecipes.com

    

Lynn Carnes

6 Followers    0 Following

Ingredients

6 chicken thighs


4 garlic cloves, roughly chopped


1 small onion, sliced


1 cup cold running tap water


1 pinch rosemary


Kosher salt and ground black pepper


1 tablespoon light soy sauce (not low sodium soy sauce)


2 tablespoons cornstarch mixed with 2 ½ tablespoons water


Crispy Breading:


1 – 1 ½ cup panko breadcrumbs (depending on the size of chicken thighs)


2 tablespoons olive oil


2 tablespoons unsalted butter


Kosher salt to taste


Egg wash:


1 cup all-purpose flour


2 extra large eggs, beaten


1 – 1 ½ cup panko breadcrumbs, toasted






INSTRUCTIONS
1. Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Avoid stacking them too tightly. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
2. Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
3. Preheat Oven: Preheat oven to 400°F while the pressure cooker is natural releasing
4. Simmer, Shake and Bake: Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker. 
   
   Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.
   
   Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Place the chicken thighs on a wired rack and into the oven for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
5. Make the Chicken Gravy: While the chicken thighs are in the oven, heat up your pressure cooker (Instant Pot: press Sauté). Taste and season the chicken dripping mixture with 1 tablespoon of light soy sauce (mostly for color), salt and ground black pepper. Taste the seasoning one last time and add more salt if desired. Mix the cornstarch with water and mix it into the chicken gravy one third at a time until desired thickness.
6. Serve: Serve piping hot with your favorite side dishes!

Mashed Potatoes

https://mamainstincts.com/instant-pot-mashed-potatoes/
https://mamainstincts.com/tag/instant-pot-recipes/

Now I can make amazing mashed potatoes in less than 10 minutes. It takes about 2 minutes to peel the potatoes, 3 minutes to cook them, a few more minutes to wait for the Instant Pot to depressurize and about 2 minutes to prep them.

Ingredients:
3 large potatoes
1 cup water
1 tsp salt

To make mashed potatoes:
3 tbsp butter
1/2 cup whole milk
salt to taste


DIRECTIONS:
Wash and peel potatoes. I have left skin on potatoes on some occasions and it tastes as good too.

Dice the potatoes to make sure they cook fast 

Put diced potatoes in Instant Pot and add 1 cup water.  The water should just cover potatoes.  Then add salt and stir.

Close the lid and cook for 3 minutes. You’ll have to click on manual and set the time to 3.

Once it’s done I usually wait a few minutes before opening the lid to make sure it’s naturally depressurized. However, if I’m in a hurry I just do a quick release, which means you let the pressure out.

Drain the water from the Instant Pot before making the mashed potatoes.

Add the butter and start mashing the potatoes. You can mash them with a fork or a masher but I’ve found that using a hand mixer is the fastest way to get them done. Once they’re almost all mashed, add the milk and salt. Taste a few times while adding the salt to make sure they taste right to you.

Keep mashing them until they have the texture you like.

Serve just plain or garnish with a little bit of parsley and/or parmesan cheese. Enjoy!

Pressure Cooker Creamy Tuscan Garlic Chicken

https://thisoldgal.com/pressure-cooker-creamy-tuscan-garlic-chicken/

ressure Cooker Creamy Tuscan Garlic Chicken

Prep Time

10 mins

Cook Time

3 mins

Total Time

13 mins

Pressure Cooker Creamy Tuscan Garlic Chicken is a restaurant quality meal that you can make any night of the week, in your own Pressure Cooker, in less than 30 minutes, start to finish.

Course: Dinner, Lunch, Main Dish

Cuisine: Italian

Servings: 4 servings

Author: This Old Gal

Ingredients:

2# boneless skinless chicken breast halved and pounded thini

2 tbsp olive oil

1/2 cup chicken stock/broth

2 cloves fresh garlic, minced

2 tsp italian seasoning

1/2 tsp sea salt cut in half if using salted broth

3/4 cup heavy whipping cream

1 tsp house seasoning recipe cut in half if using salted broth* see below

1/2 cup parmesan or asiago cheese

1 cup fresh spinach, chopped

1/2 cup sun dried tomatoes

Instructions

1. Slice the chicken and then pound.
2. Add the chicken to a mixing bowl and add, oil, Italian seasoning, salt and garlic. Massage into the chicken. Set aside.
3. Wash and chop spinach.
4. Add seasoned salt to the cream and set aside.
5. Select Sauté or Browning on your Pressure Cooker and allow to heat.
6. When hot, place all the chicken and marinade into Pressure Cooker cooking pot.
7. Lightly Brown the piece of chicken on both sides.
8. Pour in chicken broth and quickly deglaze the cooking pot.
9. Lock on lid and close Pressure Valve.
10. Cook at High Pressure for 3 minutes.
11. When Beep sounds, carefully do a Quick Release.
12. Select Sauté/Browning on your Pressure Cooker.
13. Pour the cream and seasoned salt into the Pressure Cooker cooking pot.
14. Simmer for about five minutes.
15. Add in the cheese and combine.
16. Toss in the sun dried tomatoes and spinach and simmer until spinach wilts.

Recipe Notes

For a creamier sauce, add 2 Tablespoons of cream cheese when you add the heavy cream.

Lawry's Seasoned Salt Copycat Recipe

Print

Prep time

5 mins

Total time

5 mins

Lawry's Seasoned Salt Copycat Recipe has morphed into This Old Gal House Seasoned Salt, as I make some changes from the original recipe.

Author: Jill

Recipe type: Condiment

Ingredients

• 2 Tablespoons Salt
• 3 Tablespoons Celery Salt
• 1 teaspoon Celery Seed
• 4 Tablespoons Sugar
• 1 teaspoon Paprika
• ½ teaspoon Turmeric
• ½ teaspoon Onion Powder
• ½ teaspoon Garlic Power
• ½ teaspoon Cornstarch or Potato Starch

Better than take out Beef & Broccoli

https://www.adventuresofanurse.com/2016/02/01/better-than-take-out-beef-broccoli/

Ingredients:

1 small onion
3 cloves garlic
1.5 # thinly sliced steak
3 tbsp sesame oil
3 tbsp olive oil
1/3 cup soy sauce
3/4 cup beef broth
1/3 cup brown sugar
fresh or frozen broccoli
1 tbsp cornstarch


Directions:
Place oil and meat on saute in your pot.  Until meat is brown. Add in onions and garlic continue to saute until onions are tender. Add in beef broth and soy sauce. Stir in brown sugar and stir until dissolved. Place on 10 minutes high pressure and do a natural release. Mix 2 tbsp water with 1 tbsp cornstarch and add to your mixture. Mean while steam your broccoli and cook your rice according to directions. Stir in the broccoli and serve over rice. 

I hope you enjoy this as much as we did.

Instant Pot Oatmeal

Instant Pot Oatmeal

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Apple cinnamon Instant Pot oatmeal recipe that takes just 5 minutes and tastes amazing! Easy pressure cooker oatmeal recipe my kids absolutely love.

Course: Breakfast

Cuisine: American

Servings: 4

Calories: 192 kcal

Author: The Typical Mom

Ingredients

• 1 c oats use steel oats if you like a more turgid oatmeal
• 2 1/2 c water
• 1 c skinned and diced apple
• 2 tbsp brown sugar
• 3 tbsp butter
• pinch of cinnamon
• handful of raisins - optional

Instructions

1. Put Instant Pot or pressure cooker on manual high pressure.

2. Add butter and allow to melt

3.  Add water, oats, brown sugar, apples, cinnamon and raisins if desired.

4. Put lid on and close steam valve, set timer to 5 minutes, release pressure, open and serve.

5.  If using steel cut oats increase time to about 7 minutes.  Timing on this depends on your preference of how turgid or soft you like your oatmeal but this timing has worked well for us, we like it in the middle.

Nutrition Facts

Instant Pot Oatmeal

Amount Per Serving

Calories 192Calories from Fat 90

% Daily Value*

Total Fat 10g15%

Saturated Fat 5g25%

Cholesterol 22mg7%

Sodium 87mg4%

Potassium 106mg3%

Total Carbohydrates 23g8%

Dietary Fiber 2g8%

Sugars 9g

Protein 2g4%

Vitamin A5.7%

Vitamin C1.7%

Calcium2.3%

Iron4.8%

* Percent Daily Values are based on a 2000 calorie diet.