Tag Archives: Less than Ten ingredients

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

Roasted Butternut Squash

Roasted Butternut Squash For One

Ingredients


1 C. butternut squash , peeled and cubed

½ Tbsp. olive oil

⅛ tsp. ground cinnamon

⅛ tsp. ground ginger

⅛ tsp. turmeric

⅛ tsp. kosher salt

⅛ teaspoon coarsely ground black pepper

Instructions

1. Heat oven to 425° F (220° C).
Line a 9&13 baking dish with foil and grease it with cooking spray. Place the butternut squash cubes on a baking sheet and toss with olive oil and spices. Bake for twenty minutes.

Source One Dish Kitchen

Instant Pot buttered cabbage

Instant Pot buttered cabbage

Ingredients


1 head green cabbage

1 C. vegetable stock

2 Tbsp. butter

1 tsp. salt


¼ tsp. ground black pepper

Directions

1. Wash the cabbage, and remove the core. Then cut into cubes and add to the Instant Pot. Using a wooden spoon or your hands, quickly break down the cabbage cubes to separate the leaves into individual pieces.

2. Add the butter, and season with salt and ground black pepper. Add a cup of vegetable stock, or use water. I strongly recommend that you use vegetable stock instead of water as it adds a great flavor to the cabbage.

3. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.

4. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully remove the lid. Stir the cabbage to make sure that the butter and seasonings are evenly distributed, and serve. I recommend serving this cabbage with a squeeze of fresh lemon juice.

Source Little Sunny Kitchen

The Best Seasoned Roasted Cauliflower

The Best Seasoned Roasted Cauliflower

Ingredients

1 head cauliflower

1/4 c. olive oil

1 1/2 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. chili powder

1 tsp. cumin

1/4 tsp. pepper

1 tsp. salt

Directions

1. Preheat your oven to 425 degrees. Line a cookie sheet with parchment or foil paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
Rinse the cauliflower cut the florets off, placing them in a large bowl.

2. Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon. Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about thirty minutes or until the edges are browned and crisp. Stir once or twice during the cooking time. Season with more salt and pepper if desired

Source The Pretty Bee

Family Favorite Pork Chops

Family Favorite Pork Chops

Ingredients

4 pork loin Chops

1 tsp. Salt

1 tsp. pepper

1 C. Italian breadcrumbs

1 Tbsp. Garlic powder

1 C. Flour

1 large egg, beaten

Olive oil cooking spray

Directions

1. Rinse and pat them dry with paper towels. Season with salt and pepper.

2. In one shallow bowl, combine the breadcrumbs and the garlic powder. In another bowl add the flour and in a third bowl add the large egg.

3. Next, dip each pork chop into the flour and then the beaten egg, then dredge in the breadcrumbs mixture, turning to coat evenly. Lightly grease the chops on all sides with cooking spray.

4. Air fry in batches at 400°F for ten minutes, then flip the chops and continue to fry until cooked through and golden, about five minutes.

Source The best air fryer recipes on the planet

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

Hearty Sausage & Spinach Tortellini Soup

Instant Pot Creamy Sausage & Spinach Tortellini Soup

Ingredients

1 lb ground Italian sausage

1 medium yellow onion chopped

3 large carrots chopped

2 stalks celery chopped

3 cloves garlic minced

1 tablespoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups beef stock

1/4 cup cornstarch or flour

1/4 cup water

3 12 ounce cans evaporated milk

1 10 ounce packet fresh three cheese tortellini found in the refrigerated section of your grocer

2-1/2 cups fresh baby spinach

1 cup regular milk whole, reduced fat, fat free, ect.

Directions

1. Turn Instant Pot onto saute. When hot, add sausage and garlic and cook until meat is browned. When sausage is browned, add carrots, onion, and celery, and cook until fragrant (about three-four minutes).

2. Turn Instant Pot off and add salt, pepper, Italian seasoning, beef stock and tortellini. Turn Instant Pot on to manual high pressure for HALF the time it mentions on the back of the tortellini package. Mine said three minutes so I cooked it for 1 minute on manual high pressure.

3. When the timer is up, quick release the pressure. Turn Instant Pot off and then back onto saute. Add evaporated milk and regular milk, heat until boiling. While milk is heating, mix together cornstarch and water.

4. When milk comes to a boil, add cornstarch mixture and stir well. Cook for another minute then turn Instant Pot off. Add the spinach and stir until wilted. Let soup sit for two-three minutes to thicken.

Serve with crusty bread and enjoy!

Source I don’t have time for that

BUTTERY HERB INSTANT POT SALMON

Butter Herb Instant Pot Salmon

Ingredients

1 ½ lb salmon, fresh or frozen (can be cut into filets)

3 Tbsp. butter

¾ c water

2 garlic cloves, minced


½ tsp oregano (dried)

1 ½ tsp fresh thyme leaves (or 1/2 tsp dried thyme)


½ Tbsp. fresh dill (chopped, or 1/2 tsp dried dill)


½ tsp pepper


¼ tsp sea salt

lemon for serving (optional)

Directions

1. Pour water into pressure cooker and place steam rack in pot. Spray rack with cooking oil. Place salmon on top of rack. Season with salt, pepper, garlic, and herbs. Cut the butter into 1/4 in. pieces and spread on top of salmon.

2. Close Instant Pot and lock, set vent to sealing. Set to pressure cook on manual at five-six minutes for frozen or three-four minutes for fresh. 

3. When cooking cycle is done, do a quick release on your instant pot to release remaining pressure. Remove salmon and serve as desired with a squeeze of lemon! Refrigerate any leftovers.

Source Lemons and Zest

Instant Pot Salmon with Asparagus

Salmon with Asparagus

Ingredients

1/2-1 lb salmon

1.5 lb asparagus trimmed end

1 C. Cream Cheese

6 Tbsp. Mayo / (1/4 cup of butter can be added

2 Tbsp. Dijon mustard

Juice of 2 Lemons

Directions

1. In a small mixing bowl combine cream cheese, mayonnaise , mustard and lemon juice Rub the mixture all over the salmon.

2. Wrap each salmon and 3-4 asparagus stalks into 4 pieces of foil and let marinate for fifteen minutes.

3. Pour a cup of water into the instant pot and place the trivet. Place the foil wraps on top of the trivet.

4. Secure the lid and cook on manual mode for ten minutes (high). Once the fish is done, apply a quick pressure release. Open the lid and transfer the foil-wrapped salmon to a serving plate and serve with lemon wedges.

Source Instant Pot Cookbook for Beginners

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