Tag Archives: Instant Pot

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

Pioneer Woman’s Instant Pot Sticky Pork Lettuce Wraps

Instant Pot Sticky Pork Lettuce Wraps

Ingredients

FOR THE PICKLED ONION:

1/2 c. rice vinegar (or other white vinegar)

2 tbsp. sugar

1 tsp. kosher salt

Pinch of red pepper flakes

1 small red onion, halved and thinly sliced

FOR THE PORK AND SAUCE:

1/2 c. plus 2 tablespoons packed light brown sugar

2 tsp. ground ginger

2 tsp. five-spice powder

2 tsp. kosher salt, plus more to taste

1 tsp. black pepper

1 tsp. mustard powder

1 1/2 to 2 pounds boneless pork shoulder, cut into thirds

2 tbsp. olive oil

2/3 c. low-sodium chicken broth

1/4 c. hoisin sauce

1/4 c. soy sauce

3 tbsp. rice vinegar

2 tbsp. Thai sweet chili sauce

1 tbsp. Sriracha, or more to taste

1 tbsp. cornstarch

Bibb lettuce leaves, toasted sesame seeds and sliced scallions, for serving

Directions

1. For the pickled onion: Bring the vinegar, sugar, salt, red pepper flakes and 1/2 cup water to a boil in a small saucepan. Put the red onion in a heatproof bowl and pour the vinegar mixture on top. Cover and refrigerate until ready to serve.

2. For the pork: Whisk 2 tablespoons brown sugar, the ginger, five-spice powder, salt, pepper and mustard powder in a large bowl. Add the pork, turning to coat in the rub. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. When hot, add the pork and brown 2 minutes per side. Remove to a plate. Add the broth to the pot and scrape up the browned bits from the bottom. Whisk in the hoisin sauce, soy sauce, vinegar, chili sauce and Sriracha. Return the pork to the pot.

3. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 45 minutes. After the time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to the venting position to release the remaining pressure. Turn off the pot and remove the lid. Remove the pork to a baking sheet and shred with 2 forks.

4. Set the Instant Pot to sauté, then stir in the remaining 1/2 cup brown sugar. Remove 3 tablespoons of the liquid from the pot to a small bowl; whisk in the cornstarch. Pour the cornstarch mixture into the pot and cook, stirring, until the sauce is thickened, about 10 minutes; season with salt. Return the pork to the pot and stir. Serve the pork in the lettuce leaves and top with the pickled onion, sesame seeds and scallions.

Source The Pioneer Woman

Million dollar Chicken

Million dollar Chicken

Ingredients

½ C. chicken broth (or ½ cup water and ½ tsp better than bouillon)

2 lbs boneless skinless chicken tenders (or boneless, skinless chicken breasts sliced in half horizontally)

2 Tbsp. dry ranch dressing mix (I prefer Hidden Valley)

4 oz cream cheese

1–2 Tbsp. cornstarch

3 Tbsp. mayonnaise

5 slices bacon, cooked and crumbled

1 ½ C. shredded Colby jack cheese

½ C. diced green onions

Instant Pot Directions:

1. Pour in chicken broth into Instant Pot. Add chicken into Instant Pot. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top.

2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to five minutes. When time is up let the pot sit for five minutes and then move valve to venting. Remove the lid.

3. For this part it’s easiest if you remove the chicken and place it on a plate. Then turn Instant Pot to saute. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together one tablespoon of cornstarch with one-two tablespoons of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the mayo, cheese, bacon and green onions. 

4. Toss the chicken back into the Instant Pot and coat in the sauce. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Slow Cooker Directions:

1. Pour broth into slow cooker. Add chicken into slow cooker. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top. Cover and cook on low for 2-3 hours, or until chicken is cooked to 165° F. 

2. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Stir in the mayo, cheese, bacon and green onions. 

3. Cook on high for 15 more minutes, without the lid, or until sauce has thickened.

4. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Source 365 Days of Crockpot

Instant Pot Jambalaya

Instant Pot Jambalaya

Ingredients


2 Tbsp. Olive Oil


12 oz Andouille Sausage cut into ¼-inch-thick slices

1 medium Onion chopped

1 medium Green Bell Pepper seeded and chopped

1 medium stalk Celery chopped

3 Garlic Cloves diced

2 tsp. Cajun Seasoning

1/4 tsp ground Thyme

1 C. Long-Grain White Rice regular NOT instant rice

1 14.5-ounce can Diced Tomatoes undrained

1 1/2 C Low-Sodium Chicken Stock

1/2 tsp Kosher Salt

12 oz medium-size Cooked Shrimp (41-60 count)

4 Scallions thinly sliced

Directions

1. Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about two minutes per side. Transfer the meat to a paper towel–lined plate to drain. 

2. Next, add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, approximately three minutes. 

3.  Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 

4. Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert. 

5. Lock the lid. Cook on Manual High Pressure for eight minutes, then allow a Natural Pressure Release for five minutes followed by manual release of the remaining pressure. 

6. Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for five minutes in the residual heat.

Source Boulder Locavore

Creamy Garlic Parmesan Chicken and Rice

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients

1.5 lbs chicken breast, boneless, skinless

1 tbsp margarine

2 1/2 C. water

2 C. heavy cream

10.5 oz cream chicken condensed soup

2 C. Long grain white rice

1 tsp. Onion Powder

1 Tbsp. Garlic powder

1 tsp salt

1 tsp pepper

2 tsp. Parsley flakes

2 C. Parmesan cheese, shredded

Directions

1. Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it’s heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.

2. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.

3. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.

4. Once the float valve is all the way down remove the lid. Add the shredded Parmesan and parsley flakes to the pot. Stir well until the cheese is all melted.

5. Enjoy!

Source This is not diet food

Super Moist Blueberry Muffin Bites

INSTANT POT BLUEBERRY MUFFIN BITES

INGREDIENTS

  
1 Box blueberry muffin mix

¾ cup water

2 large eggs

¼ cup vegetable oil

1 cup water for the Instant Pot

Directions

1.  Mix the blueberry muffin mix following the directions on the box. Fill each cup of a silicone bites mold cups ¾ full with blueberry muffin batter. Place the egg bites mold on top of a silicone Instant Pot sling with handles.

2. Put 1 ½ cups of water into the bottom of the Instant Pot Insert when using an 8-quart pressure cooker. If using a 6 quart Instant Pot place 1 cup of water into the bottom. Press the manual button and set high pressure for 10 minutes.

3. Once done pressure cooking allow to naturally release steam for 5 minutes. Push the sealing valve to the releasing position and allow steam to release from the pressure cooker. Remove the lid and carefully lift the bites mold up with the silicone sling handles. Remove the plastic lid to stop the cooking. Allow the bites molds to cool for about 5 minutes.

4. Flip each Instant Pot silicone bites mold over on a plate and apply gentle pressure to each of the blueberry muffin bites to release the blueberry bites from the silicone mold. Makes 14 Blueberry Muffin Bites

Source Flour on my face

The Best Chicken Taco Soup

Instant Pot Chicken Taco Soup

Ingredients

2 chicken breasts

1 15 oz. can of sweet corn with liquid

1 15 oz. can black beans, drained and rinsed

1 large onion, diced

2 Tbsp. tomato paste

32 oz. low sodium chicken broth

1 packet low sodium taco seasoning

1 7 oz. can green chilis

1 15 oz. can fire roasted tomatoes with liquid

Directions

1. Place all ingredients in the Instant Pot and give it a little stir to combine. Lock the lid and make sure your valve is set to sealing position.

2. Pressure cook on high pressure for fifteen minutes, then QR (quick release) Once the pressure is released, carefully take off the lid and remove chicken breasts.

3. Shred the chicken and then return to the pot. Serve hot with with your favorite toppings like shredded cheese, sour cream, fresh avocado, or cilantro.

Source Dear Crissy

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup

Ingredients

1 Tbsp. Olive oil

1 medium yellow onion, chopped

1 lb broccoli crowns, florets left in 3-inch pieces, stems sliced

2 C. Store-bought vegetable or chicken broth or homemade

1 large (12-ounce) russet potato, peeled and chopped

Salt and freshly ground black pepper

1/2 C heavy cream, warmed

3/4 C grated aged cheddar cheese

1/2 to 3/4 tsp freshly grated nutmeg

Directions

1. Put the oil in the pot, select sauté, and adjust to normal medium heat. When the oil is high, and the onion and cook, stirring frequently, until beginning to brown, four minutes. Press cancel.

2. And the broccoli, broccoli, potatoes, one and a half teaspoons of salt if you grounds of pepper and stir to combine. Back on the lid, so I liked the pressure cooker function, and then just to high pressure for 10 minutes. Make sure the steam valve is in the sealing position.

3. When the cooking at time is up, let the pressure come down naturally for 10 minutes and then quick release the remaining pressure add the cream and cheese and whisk to combine and break up the vegetables season the soup with the nutmeg and additional salt and pepper.

Source Instant Pot Miracle 6 Ingredients or less