Instant Pot Buttery Lemon Chicken

https://mamainstincts.com/instant-pot-buttery-lemon-chicken/

Ingredients:

• 2 lbs. chicken breast or thighs
• 2 tbsp. ghee or butter
• 1 onion diced
•  ¾ cup organic chicken broth
• 4 cloves minced garlic
• 1 tsp. salt
• ½ tsp paprika
• ½ tsp pepper
• 1 tsp. dried parsley
• ½ cup lemon juice (2 lemons)
• 4 tsp. arrowroot flour

Directions:

Set the Instant Pot to sauté mode. When it’s hot melt ghee or butter.

Add onion, garlic, paprika, parsley, and pepper to melted ghee, and sauté until onions soften.

With your Instant Pot still set to sauté, sear the chicken on each side for about 3-5 minutes. The chicken should be a caramelized brown color.

Pour chicken broth, lemon juice, and salt over chicken and stir.

Lock lid into place and close steam valve. Set Instant Pot to poultry setting and cook for 7-8 mins if chicken is thawed and 12-15 minutes if it’s frozen.

Once done, let depressurize naturally – it shouldn’t take very long.

Chili Beans

https://temeculablogs.com/instant-pot-chili/

Instant Pot Chili

Prep Time

10 mins

Cook Time

15 mins

Total Time

55 mins

 

Easy Instant Pot chili recipe that can be made quickly in your pressure cooker or cook it a bit longer for softer beans. Either way it's a hearty dinner that can be spiced up or left plain.

Course: Entree, Main Course

Cuisine: American

Servings: 6

Calories: 195 kcal

Author: The Typical Mom

Ingredients

• 1 lb ground beef or turkey, or omit if making it vegetarian
• 1 can diced tomatoes
• 1 can red or kidney beans
• 1 small can tomato sauce
• 1 tsp Lawry's seasoning
• 1 tbsp minced onion or 1/2 c. fresh diced onions, this is optional
• 1/2 bell pepper diced, optional
• 1 1/2 tsp chili powder can omit or increase depending on spice level desired

Instructions:

1. Set instant pot to saute and brown meat, add onions and bell peppers if desired. Cook until onions soften a bit.
2. Empty cans of beans, tomato sauce, and diced tomatoes on top and stir. Add seasonings. 
3. If you have a bit of time to let it simmer hit the chili/beans setting and it will finish in 45 minutes, this will make beans soft.
4.  If you are in a hurry set it to manual, pressure, high for 15 minutes. The beans will be a bit more turgid this way but still soft. Do a natural release.
5.  Done! Serve by itself with cheese on top or on top of rice or potatoes.

Nutrition Facts

Instant Pot Chili

Amount Per Serving

Calories 195Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 5g25%

Cholesterol 53mg18%

Sodium 59mg2%

Potassium 230mg7%

Protein 13g26%

Vitamin A3.4%

Vitamin C9.7%

Calcium1.4%

Iron8.8%

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

Better than takeout General Tsos Chicken

https://www.adventuresofanurse.com/2016/12/21/better-take-instant-pot-general-tsos-chicken/

Ingredients:
1.5 # chicken breast cut in 1# chunks
1 tsp sesame oil
6 Tbsp rice vinegar
6 Tbsp soy sauce
1/4 cup Hoisin Sauce
4 Tbsp brown sugar
2 Tbsp cornstarch
1/4 tsp ginger
1 clove garlic chopped
1/4 tsp red pepper flakes
sesame seeds
1 chopped green onion
2 cups cooked white rice

Directions: Place pot on Saute. Saute chicken cubes in sesame oil for 1-2 minutes or until chicken is white no need to cook all the way. In a separate bowl mix together Rice Vinegar, soy sauce, garlic, ginger,red pepper flakes, hoisin sauce, and brown sugar.  Pour mixture into the Instant pot over the chicken. Place Manual High power for 10 minutes. Do a quick release. Place your pot back on saute bring to a slight boil and Whisk in cornstarch until mixture turns thick and bubbly about 2 minutes. Serve over rice. Sprinkle with green onions and sesame seeds.

***Recipe Update 1/4 cup Hoisin sauce, not 3/4******

Blueberry Lemon Yogurt Loaf from cookinwithmima

2/3 cup grape seed oil
2/3 cup + 4 Tbsp golden cane sugar
2 eggs
1/2 cup fat free plain greek yogurt
4 Tbsp lemon juice
1 Tbsp lemon zest
1 tsp vanilla
1 1/2 cups whole grain oat flour
1 Tbsp tapioca starch
2 tsp baking powder
2/3 cup fresh blueberries, plus more for topping
powdered sugar, for dusting (optional)

Instructions:
Preheat oven to 325 and lightly grease 8x4x2 inch loaf pan.  Set aside.

In large mixing bowl, whisk eggs, oil, yogurt, lemon juice, lemon zest, sugar and vanilla until smooth.  Add flour and baking powder and whisk again until combines, then fold in blueberries.
Gently pour the batter into the greased loaf pan and smooth the top with a spatula until all the edges are evenly covered. 

Top with additional blueberries if desired.  Bake for 1 hour or until it passes the toothpick test.

When ready, remove the loaf from oven and let cool on counter for about 10-20 minutes.

Beef Stew

INGREDIENTS

1 1/2 - 2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks

1 -2 teaspoons sea salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1/3 cup flour (use gluten free flour or arrowroot starch if needed)

cooking oil

1 medium onion, cut into large chunks

3-4 cloves garlic, minced

6 tablespoons tomato paste

2 tablespoons balsamic vinegar or red wine

4 medium Russet potatoes, peeled and chopped into 1 inch chunks

1 large sweet potato, peeled and chopped into 1 inch chunks (leave out if desired)

3 medium carrots, peeled and cut into slices

2 ribs celery, chopped

1-2 teaspoons Worcestershire sauce

2 teaspoons Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)

1 bay leaf

4-5 cups beef broth, homemade or low sodium

water as needed to cover the vegetables

1-2 tablespoons fresh chopped parsley, for garnish

1 star anise (optional but adds SO much depth and flavor)

salt and pepper to taste

Optional:

To thicken stew: Make a slurry with 2 Tablespoons cornstarch or flour(all purpose, gluten free or arrowroot powder)+ 3 tablespoons cool water

INSTRUCTIONS

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1. In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning . Add meat and shake until well coated..
2. Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
3. Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
4. Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, seasoning, Worcestershire sauce, broth, bay leaf (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
5. Add the lid on the Instant Pot and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
6. **Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of cool water with tablespoons cornstarch or flour (all purpose, gluten free or arrowroot powder). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.

https://lifemadesweeter.com/instant-pot-pressure-cooker-homemade-beef-stew/

Mac n cheese in instant pot

http://www.activehipmomma.com/instant-pot-mac-n-cheese/

Ingredient List

• I box (16 ounce of elbow macaroni)  - a different lady increased to 24 oz/3 cups
• 1 cup of heavy whipping cream ( 1 can of evaporated milk(12 ounce) would work or even whole milk)I think I added a little more till I got the consistency I was looking for- (Tablespoon at a time)- different lady only used 1/2 cup cream
• 3 Tb of butter
• 2 tsp salt - a different lady used 1 1/2 tsp salt
• 2 cups of shredded cheddar cheese - a different lady used 3 cups cheese
• 4 cups of water - a different lady increased to 6 cups

Inside the instant pot, place the macaroni, water, salt and butter. Set instant pot on 4 minutes manual , manual release pressure(quick release).  After that is done, take lid off and set pot on saute and add whipping cream, and stir. Then slowly add cheese as it melts! enjoy!

Honey Garlic Shrimp

https://sallysbakingaddiction.com/2016/05/09/quick-healthy-dinner-20-minute-honey-garlic-shrimp/

The shrimp takes a whopping 5 minutes to cook on the stove, while the marinating takes another 15. Ok ok so whisking the marinade together will take an extra 12 seconds, but whatever.

In the marinade we have 3 familiar favorites: honey, soy sauce, and garlic. For a little extra flavor, I added some minced fresh ginger, but that’s optional. I just reeeeeally love honey + garlic + ginger.

I’d say the minimum marinade time is 15 minutes, but you can let the shrimp marinate all day long when you’re at work if that’s easier/if you can stomach the look of raw shrimp at 7am. The marinade serves 2 purposes. Not only will the shrimp take a soak in it, but it’ll be added to the skillet for a minute or 2 at the very end. Then you can serve it as a sauce over the shrimp/veggies/rice/whatever’s on the side. (Like what we do with the maple sesame salmon!) So not only is this dish healthy and quick with minimal ingredients, its convenience level is 10+++.

What might be my favorite of all is this little part: wonderful caramelized bits of honey and garlic stick to the pan and edges of the shrimp. Scrape it all up because YUM. 

Ingredients:

1/3 cup honoey

1/4 cup soy sauce 

1 Tbsp minced garlic

optional: 1 tsp minced fresh ginger

1 # medium uncooked shrimp, peeled and deveined

2 tsp olive oil

optional: chopped green onion for garnish

Directions:

Directions:

1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
2. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.