Tag Archives: Instant Pot

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

Honey Garlic Instant Pot Chicken Breasts

Honey Garlic Instant Pot Chicken Breasts

Ingredients

1/3 C. water or vegetable broth or chicken broth

¼ C. low sodium soy sauce

¼ C. honey

2 cloves garlic minced

¼ tsp. black pepper

1 1/2 pounds boneless skinless chicken breasts

2 tsp. cornstarch

Directions

1. Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir. Next, add the chicken breasts to the Instant Pot. Close the lid and turn the steam valve to the sealing position. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.

2. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)

3. Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid. Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot’s saute mode. Remove chicken to a clean plate or cutting board.

4. In a small bowl, stir together the two teaspoons cornstarch and one tablespoon of water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process. Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.

**For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.**

Notes

To Cook in a Slow Cooker:

1. Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.

2. Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.

3. Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.

4. In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes. Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.

To Make as a Freezer Meal:

1. Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag.

2. Freeze flat for up to 3 months.

3. When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed above.

Source Kristine’s Kitchen Blog