Tag Archives: Instapot

Instapot Chicken Fajitas

Chicken Fajitas

Marinade

• 1 lb – Chicken tenderloins

• 1 Tbsp – Canola oil

• 2 Tbsp – Lime juice

• 1 1/2 tsp – Kosher salt

• 1 1/2 tsp – Dried oregano

• 1 1/2 tsp – Ground cumin

• 1 tsp – Garlic powder

• 1/2 tsp – Chili powder

• 1/2 tsp – Smoked paprika

Cooking and Serving

• 1 Tbsp – Canola oil

• 1 – Red bell pepper

• 1 – Poblano pepper

• 1 – Medium yellow onion

• 6 – 6-inch flour tortillas

Optional

• Salsa

• Sour cream

• Guacamole

• Chopped fresh cilantro

• Lime wedges

• Tortillas

1. For the marinade: In a medium bowl, combine the chicken, one tablespoon of oil, lime juice, salt, Oregano, cumin, garlic powder, chili powder and paprika and stir well. Cover and marinate at room temperature for thirty minutes or refrigerate for four hours.

2. Pour one tablespoon of oil into your pressure cooker/instapot cooking insert. Press “START/STOP on the unit to begin the sear/sauté function. Heat the oil until very hot approximately five minutes.

3. Add chicken and cook on one side until dark golden brown about six minutes. Flip and cook for another two minutes Transfer chicken to a plate or platter and keep warm.

4. Add peppers and onion to pot and cook stirring occasionally, until tender and golden brown, about ten minutes. Transfer to a plate or platter. Serve chicken and peppers with tortillas and toppings.

Source CHEF iQ

Instapot Chicken Fajitas

Chicken Fajitas

Marinade

• 1 lb – Chicken tenderloins

• 1 Tbsp – Canola oil

• 2 Tbsp – Lime juice

• 1 1/2 tsp – Kosher salt

• 1 1/2 tsp – Dried oregano

• 1 1/2 tsp – Ground cumin

• 1 tsp – Garlic powder

• 1/2 tsp – Chili powder

• 1/2 tsp – Smoked paprika

Cooking and Serving

• 1 Tbsp – Canola oil

• 1 – Red bell pepper

• 1 – Poblano pepper

• 1 – Medium yellow onion

• 6 – 6-inch flour tortillas

Optional

• Salsa

• Sour cream

• Guacamole

• Chopped fresh cilantro

• Lime wedges

• Tortillas

1. For the marinade: In a medium bowl, combine the chicken, one tablespoon of oil, lime juice, salt, Oregano, cumin, garlic powder, chili powder and paprika and stir well. Cover and marinate at room temperature for thirty minutes or refrigerate for four hours.

2. Pour one tablespoon of oil into your pressure cooker/instapot cooking insert. Press “START/STOP on the unit to begin the sear/sauté function. Heat the oil until very hot approximately five minutes.

3. Add chicken and cook on one side until dark golden brown about six minutes. Flip and cook for another two minutes Transfer chicken to a plate or platter and keep warm.

4. Add peppers and onion to pot and cook stirring occasionally, until tender and golden brown, about ten minutes. Transfer to a plate or platter. Serve chicken and peppers with tortillas and toppings.

Source CHEF iQ

Savory Pot Roast with veggies

INSTANT POT/Pressure Cooker POT ROAST

INGREDIENTS


1 Tbsp. Olive oil

3 lbs chuck roast

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. onion powder

1 Tbsp. minced garlic

1/4 cup prepared horseradish

4 C. beef stock

3 lbs potatoes quartered

1 lb carrots peeled and cut into 2 inch chunks

Directions

Cooking a Fresh Pot Roast (Thawed)

1. Season roast with salt and pepper liberally. Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, three-four minutes per side. Remove meat from inner pot. 

2. Pour in beef broth and scrape up any browned bits on bottom of instant pot. Add the roast back into pressure cooker, along with the onion powder, garlic and horseradish.

3. Cook on high pressure for twenty minutes per pound. When the cook time has elapsed, allow for pressure to release for ten – twenty minutes. 

For Frozen Pot Roast

1. Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in ithe nner pot of pressure cooker. 
Cook on high pressure for thirty minutes per pound. 

2. When cook time has elapsed, allow for pressure to release for ten-twenty minutes. 

Pot Roast with Carrots and Potatoes

1. Sear Roast as directed.
Add remaining ingredients into pressure cooker and cook for 20 minutes LESS than directions state (Cook for forty minutes on high pressure for FRESH three pound Pot Roast or seventy minutes on high pressure for FROZEN three pound roast) Allow pressure to release naturally for ten minutes. 

2. Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for twenty minutes. Allow pressure cooker to naturally release pressure for ten-twenty minutes before releasing any remaining pressure. Serve the pot roast.  

Source A Mind “Full” Mom

Buttery Ranch Pork Chops

Instant Pot Boneless Pork Chops Recipe

You and your family are going to love this quick and easy Instant Pot Boneless Pork Chops Recipe. This delicious ranch pork chops recipe is packed with yummy flavors and falls apart instantly.

Ingredients

1 Tbsp. coconut oil

4-6 boneless pork chops

1 stick of butter or margarine

1 packet of ranch mix

1 C. water or chicken broth

Instructions

1. Place the pork chops in the Instant pot with a tablespoon of coconut oil. Turn on the saute setting and brown on both sides. Make sure all pork chops are browned. You can skip this step, but they look prettier when you brown them first. Place the butter on top and sprinkle the ranch mix packet on top.

2. Pour water (or chicken broth) over the pork. Place the lid on and set to sealing. Push the manual button and set to five minutes. Allow it to naturally release pressure for five minutes and then do a quick release to remove the rest of the pressure.

3. Once cooked, serve. You can even spoon the buttery sauce over the pork chops and over your veggies when serving.

Source Eating on a dime

Zesty Lemon Garlic Chicken

INSTANT POT/PRESSURE COOKER LEMON GARLIC CHICKEN

Ingredients


6-8 boneless chicken thighs skinless or with skin* *sea salt and pepper, to taste

1/2 tsp. garlic powder


2 Tbsp. olive oil

3 Tbsp. butter divided

1/2 small onion, chopped

4 garlic cloves, sliced or minced

1 1/2 Tbsp. Italian seasoning

Juice and zest of one lemon

1/3 C. homemade or low sodium chicken broth

Directions

1. Season chicken with salt, pepper and garlic powder. Press the Sauté function (Normal setting on the Instant Pot and add the olive oil to the pot.

2. Place the chicken in the Instant Pot and allow to sear on each side for two minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.

3. Melt the butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for one minute then add Italian seasoning, lemon zest, and chicken broth. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.

4. Select the Manual (older model or Pressure Cook (newer model button and adjust the timer to seven minutes. It will take about five-ten minutes to come to pressure and start counting down.

5. When done, allow to naturally release for two-three minutes then using a long spoon push the valve to RELEASE, then remove your Instant Pot lid.

7. Sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.

(**If you want to thicken the sauce – make a cornstarch slurry using 1 teaspoon of cornstarch whisked with 2 teaspoons cold water and stir in the Instant Pot. Press SAUTE and allow to bubble and thicken up. )

Source The Recipe Critic