Tag Archives: Low-Carb

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

Hummus Dip

Hummus

Ingredients

1 1/2 cups Dried chickpeas, soaked in cold water for at least 8 hours, drained

6 C. Water for cooking chickpeas

2 Garlic cloves

3 Tbsp. Fresh lemon juice

2 1/2 tsp. Kosher salt

1 tsp. Freshly ground black pepper

1/4 cup Tahini

3/4 cup Extra-virgin olive oil

Smoked paprika

Finely grated lemon zest

Olive oil

Directions

1. Add the drained chickpeas to the cooking pot. Add six cups of water. Close the lid and set to locked position. Set regulator to “Sealed.”

2. Set your instant pot to ‘Manual’ or ‘Pressure Cook’ function for thirty minutes. Once the cooking time is completed, let it pulse release. Remove the lid.

3. Drain the chickpeas into a strainer set over a bowl. Reserve approximately one cup of cooking liquid. Add the chickpeas to the bowl of a bowl of a food processor. Add garlic, lemon juice, pepper, salt and tahini and pulse to combine.

4. Add the reserved cooking liquid and and process until the mixture resembles a chunky purée. While food processor is running, slowly add the olive oil through the tube and process until smooth.

5. Transfer hummus to a serving bowl and garnish with paprika, lemon zest and a drizzle of olive oil if desired.

Source www.chefiq.com

Easy Mediterranean Instant Pot Chicken And Potatoes

Easy Mediterranean Instant Pot Chicken And Potatoes

INGREDIENTS:

2 Tbsp. olive oil

1/2 tsp. ground allspice (pimento)

1 tsp. smoked paprika

6 large chicken thighs bone in and skin on

1 C. (237mL) chicken broth or stock

1 tsp garlic purée

juice of 1 lemon

2 Tbsp honey

1 pound (453g) new potatoes halved

1 tsp. of fresh oregano

Directions

1. In a bowl, combine one tablespoon of the olive oil with salt, smoked paprika and allspice. Add in chicken thighs and coat well.

2. Heat the other one tablespoon of oil in the Instant Pot insert using the sauté mode, then add the chicken thighs and brown on both sides, for about six minutes total.

3. Switch off the Instant Pot and remove any excess oil. Pour in the chicken stock and deglaze the Instant Pot insert. Add in the rest of the ingredients, place on the lid, lock it and set the valve to the sealing position. Set the Instant Pot to manual pressure, high pressure for eight minutes.

4. When done, allow for a five minutes natural pressure release. Then perform a quick pressure release to remove any remaining pressure.

MAKE IT WITH GRAVY (OPTIONAL):

1. Remove all ingredients from the Instant Pot and set it to sauté mode. Make a paste of one tablespoon each cornstarch and water, and add to the Instant Pot.

2. Cook on sauté mode until it thickens, stirring occasionally to prevent burning.

Source Recipes from a pantry

AIR FRYER CRISPY EVERYTHING BAGEL & PARMESAN SEASONED BRUSSEL SPROUTS

AIR FRYER CRISPY EVERYTHING BAGEL & PARMESAN SEASONED BRUSSEL SPROUTS

INGREDIENTS

1 lb Brussel Sprouts

2 C. Water

2 Tbsp. Olive Oil

1/4 C. grated Parmesan Cheese

3-4 Tbsp. Everything Bagel seasoning (I love the Trader Joe’s one)

Directions

 1. Rinse Brussel the sprouts off and add them to a medium sauté pan with approximately two cups of water. Cover and cook over medium heat for about eight-ten minutes.

2. In a small bowl combine Parmesan cheese and everything bagel seasoning. Set aside. Next drain the Brussel sprouts and allow to cool, then slice them in half & quarter each Brussel sprout. (If you’re in a hurry, you can add Brussel sprouts to cold water with ice to cool faster.)

3. Next, add the cut up Brussel sprouts in a mixing bowl and toss with olive oil. Then toss them in the Parmesan cheese and everything bagel mixture. Then transfer the Brussel sprouts to the air fryer. Cook for fifteen- twenty minutes at 375-380°F or until crispy. Make sure to toss/shake a couple times during cooking.

Serve and Enjoy!

Source A Shade Of teal

Air Fryer Shrimp Taco Recipe

Air Fryer Shrimp Tacos

Ingredients

1 Lb Peeled, Deveined Shrimp

2 Tbsp Oil

1/2 tsp. Chili Powder

1/2 tsp. Garlic Powder

1/4 tsp. Cumin

1/4 tsp. Onion Powder

1/2 tsp. Salt

1 tsp. Pepper

4 Flour Tortillas

Green Shredded Cabbage

Sliced Avocado

Crumbled Cotija Cheese

Cilantro

Lime

Directions

1. Toss the shrimp with oil, chili powder, garlic powder, cumin, onion powder, salt and pepper. Transfer to greased air fryer basket.

2. Air fry at 400ºF for five-six minutes or until shrimp are cooked through.

3. Assemble tortillas with shrimp and cabbage. Place tacos in air fryer basket and air fry at 400ºF for 1 minute to warm tortillas.

4. Remove tacos from air fryer, add the toppings and serve.

Source Tasty Air Fryer Recipes

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

Magically Moist Breaded Chicken Breasts

Air Fryer Breaded Chicken Breasts (Magically Moist!)

Ingredients

1-2 lb chicken breasts, we used chicken breasts that were 7-8 oz each

1/4 C. mayonnaise (high quality!- Best Foods, Hellmann’s, Dukes, or homemade)

1/2 C. Italian seasoned breadcrumbs

1/4 C. grated parmesan cheese

Directions

1. Remove the boneless skinless chicken breasts from the fridge 15-30 minutes before cooking, if you’re able to. Bringing meat up to room temperature for a safe amount of time helps cook the dish evenly and 

Preheat the air fryer to 360F for 3-5 minutes.

2. Brush the mayonnaise on both sides of the chicken breasts. In a gallon-size plastic bag add the chicken, bread crumbs, and parmesan cheese. Shake the bag to make sure the chicken gets evenly coated with bread crumbs and cheese.

Air Fryer Chicken Breast Cook Time

3. Bake the breaded chicken breast in the air fryer for ten mins and then flip over for twelve- sixteen more minutes. You just want to cook the recipe until the chicken internal temperature reaches 160F. I highly recommend using an instant-read meat thermometer to help with that. Let the chicken rest three -five minutes before serving. Serve the chicken breast whole or slice it for a fancier presentation. This recipe serves 2+ people using just 2 8 oz chicken breasts. You can add more chicken breasts if desired.

Notes

Let the chicken breast sit out for thirty-fifteen minutes before cooking.  

Preheat the air fryer to get more consistent cooking.

Using a gallon-size bag, makes it easy to coat the breading on the chicken breasts, but you can also coat it by first adding the crumb mix to a low dish and pressing the chicken into the mix on both sides.

Cut the gluten or carbs by switching to gluten free or low carb breadcrumbs.

If your chicken breasts are smaller than 7-8 oz each, take a couple of minutes off of the cooking time.

Use a large air fryer if you want to cook more than 2 chicken breasts at a time. The crumb mix will coat up to 3-4 breasts.

Replace the mayo for olive oil if you don’t like or don’t have mayonnaise.

Swap plain breadcrumbs for seasoned and add your favorite seasoning instead.

Source Whole lotta of yum

Healthy Chicken and quinoa burrito bowls

Instant Pot Chicken and quinoa burrito bowls

Ingredients

2 tsp. Taco seasoning

6 to 8 boneless, skinless chicken thighs, fat trimmed

2 Tbsp olive oil

3/4 C. Fresh refrigerated tomato salsa

1 C plus 1 tablespoon store bought chicken broth

3/4 C. Red Quinoa, rinsed

1 (15-ounce) can black beans, drained and rinsed

Salt and pepper

1 C. Guacamole

Directions

1. Rub the taco seasoning into the chicken. Pour the oil in pot, select sauté, and adjust to more/high heat. When the oil is hot, brown the chicken on one side only until golden brown, three minutes per batch. Press cancel . Drain the fat in the pot and return the pot to the appliance.

2. Add 1/2 cup of the salsa and 1/4 cup of the broth to the pot and scrape up the browned bits on the bottom of the pot. Add in the chicken and any accumulated juices to the pot. Spoon the remaining 1/4 cup of salsa over the chicken.

3. Place a tall trivet in the pot over the chicken. In a 7-inch metal baking pan, combine the quinoa and remaining 1/4 cup plus 1 tablespoon of chicken broth. Spoon the beans over the quinoa mixture, but don’t stir them in. Place the uncovered baking pan on trivet. Lock on the lid, select the pressure cook function, and adjust to high pressure for twelve minutes. Make sure the steam valve is in the sealing position.

4. When the cooking time is done, quick release the pressure. Remove the baking pan and trivet from the pot. Fluff the quinoa-bean mixture with a fork and season with salt and pepper. Divide the quinoa among bowls and top with the chicken and some of the cooking liquid from the pot. Top with guacamole. Sprinkle with the optional toppings, if using, and serve.

Source Instant Pot Miracle 6 Ingredients or less

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

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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