Monthly Archives: July 2021

Instant Pot Buffalo Chicken Lettuce Wraps

Ingredients

Buffalo Chicken Lettuce Wraps

For shredded buffalo chicken

1.25 lbs boneless skinless chicken breast

2 stalks celery, diced

1 small onion, diced

1 medium carrot, diced

1 cup buffalo wing sauce , see notes for homemade recipe

For serving

12 bib lettuce leaves

1 medium carrot, grated

1 stalk celery, diced

ranch or blue cheese dressing

Directions

For chicken

1. Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce . Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.

2. When time is up, either naturally release pressure, or manually release it by flipping the valve (careful!). Remove the lid, then remove the chicken breasts and place on a cutting board. Using 2 forks, shred the chicken. Add shredded chicken back to the pot with the buffalo sauce mixture; stir to coat.

For serving

1. Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese* over the top of the chicken. Serve immediately

Source Domestic Super Hero

Instant Pot Autumn Apple Pork Chops

Instant Pot Autumn Apple Pork Chops

Ingredients

3 Apples (I prefer a sweet variety, like Red Delicious) sliced about 1/4″ thick

1 Small Sweet Onion (Walla Walla, Vidalia, etc) Cut in half and thinly sliced.

2-4 Pork Chops (I prefer bone-in 3/4″)

Salt

Pepper

1 Tbsp. Vegetable Oil

1/4 cup Plus 1 Tbsp Water (divided)

4 Tbsp. Butter (unsalted)

4 Tbsp. Brown Sugar

1/4 tsp. Cinnamon

1/4 tsp. Nutmeg

Pinch of Salt

2 Tbsp. Corn Starch

3 Tbsp. Cold Water

Optional

2-4 Small Potatoes (to cook with pork chops as a side dish)

Garnish

Chopped Pecans (optional)

Directions

1. Prepare apples by coring, and slicing (peeling is optional. I never do). Set aside. Remove the outer skin of the onion. Cut in half and slice thinly (You will have half circles). Set aside.

2. Season the pork chops with a sprinkling of salt and pepper on each side. Go lightly on the pepper. Set aside while pot warms up. Turn the IP to Sauté mode (Normal heat). When the display reads “Hot” add the oil to the pot.

3. Add the pork chops, two at a time, and brown on each side for about 4 minutes per side. Remove to a plate and set aside. Add the onion and 1 Tbsp water. Cook the onion, stirring frequently and scraping to deglaze the pot (get all of the brown bits off the bottom). I like to use a wooden spoon. When the onions are translucent and tender, add the butter and stir until melted.

4. Add the apples and 1/4 cup water. Stir well. Add the pork chops (and any juices on the plate) back in and just set them on top of the apples. Don’t stir. If you are cooking potatoes with this dish, set them on top of the pork chops. Leave them whole (small potatoes).

5. Put the lid on the pot and set the steam release knob to the Sealing position. Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the + or – button to select 10 (8 minutes for thinner chops) minutes.

6. ***Yes, the pot will come to pressure with only 1/4 cup of water in it. This is because the apples will release water as the pot is heating up and building pressure, so you will be okay. It’s the same for making applesauce! While the pork chops are cooking, mix together the brown sugar, cinnamon, nutmeg, and a pinch of salt. Set aside.

7. When the cook cycle ends and the pot beeps, don’t do anything to it, just let it naturally release pressure for 10 minutes (the counter will begin counting up). After the 10 minutes is up, turn the steam release knob to manually release the remaining pressure. When the pin in the lid drops, open the lid. Remove the pork chops (and potatoes) to a plate and cover with foil or a lid to keep warm.

8. Turn the Sauté mode back on.
Add the brown sugar mixture to the apple mixture and stir. Mix the corn starch with the cold water. Stir the corn starch slurry into the apple mixture, stirring constantly. When the mixture thickens, turn off the pot. Remove apple gravy to a serving bowl immediately.

9. Serve the pork chops smothered in the warm apple gravy. Yum! Garnish with chopped pecans, if desired.

Source Simply Happy Foodie

INSTANT POT BANANA BREAD BITES (GLUTEN FREE)

INSTANT POT BANANA BREAD BITES (GLUTEN FREE)

INGREDIENTS

3 bananas – medium sized, over ripe

1 ½ cups all-purpose gluten-free flour

1 C. sugar

⅓ C. vegetable oil

1 large egg

⅓ C. old fashioned oats, gluten-free

¼ C. chopped walnuts

1 tsp. baking soda

1 tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. salt

Directions

1. In a large bowl, mix all the dry ingredients – flour, sugar, oats, walnuts, baking soda, cinnamon and salt. Mix together well.

2. In a separate bowl mash the bananas and add the remaining ingredients – vegetable oil, egg, vanilla extract. Mix well and then add to the bowl with the dry ingredients. Mix everything together by hand until its all well incorporated. No need to over mix.

3. Spray each silicone cup with just a little cooking spray. Use a spoon and fill each cup with the batter halfway. Don’t overfill! The batter will rise when cooking. Cover the silicone mold with pressure cooker safe lid or with aluminum foil.

4. Add 1 cup of water to the bottom of the Instant Pot liner. Place silicone mold onto trivet and lower down into Instant Pot. Pressure cook (“manual” on some Instant Pots) for 10 minutes. When cooking time is up, let pressure release for 5 minutes. You can then release the remaining

5. Carefully remove the trivet with and silicone mold and let it sit for about 10 minutes to cool. Banana bites should then pop right out and are ready to enjoy!

Source Recipe Teacher

instant pot BBQ Pulled Chicken Sandwiches

BBQ Pulled Chicken Sandwiches

1 Tbsp Light brown sugar

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Kosher salt

1 tsp Smoked paprika

4 Boneless, skinless chicken breasts

1 cup Low-salt chicken broth

1/2 cup Barbecue sauce

1 Tbsp. Canola oil

1 cup Barbecue sauce

4 Hamburger buns

Dill pickle chips

Coleslaw

Prep

1. In a large bowl whisk brown sugar, garlic powder onion powder, smoked paprika and salt. Add the chicken and toss to coat. In a small bowl, mix broth and 1/2 cup barbecue sauce and set aside

Sauté

2. Add oil to cooking pot. Press “START/STOP” to start sear/sauté function. Heat oil until hot approximately three minutes.

3. Add chicken and cook until browned on one side, about four minutes. Flip and add the broth mixture.

Pressure Cook

4. Close the lid and set to locked to position. Set regulator knob to “sealed.” Press “START/STOP” on your unit to begin pressure cook function. Remove lid.

Finish and serve

5. Transfer chicken to a large bowl. Reserve 1/2 cup cooking liquid. Using two forks shred the chicken. Add one cup of barbecue sauce and 1/2 cup reserved cooking liquid and stir to combine.

Serve on buns with dill pickles and slaw, if desired.

Source CHEF iQ app

CHEF iQ