Insta-pot Chicken Vegetable Soup

Created by me using a few different ideas I had read on-line

Ingredients:

1 Tablespoon butter

1 large onion

2 cups frozen mixed vegetables (anything you like)

1 large celery stock, sliced

6 cups chicken stock (store bought or home-made)

2 cups boneless Chicken breast, raw, cubed

1 teaspoon salt

1-2 Bay leaves

1-2 tablespoons fresh chopped parley or freeze dried parsley

Freshh Ground Pepper to taste
pasta of choice - rotini, egg noodles or rice (any one will work)

Steps: Select saute, melt butter then add onions and celery and cook for 1-3 minutes until soft. Add chicken stock, frozen vegetables, bay leaf and chicken.  Stir well. Lock lid in place. Select High pressure set for 9 minutes.When timer goes off let rest for 5  minutes then use quick release.  Add salt and pepper to taste.

Serve over cooked pasta.

Makes 5-6 nice size servings.This will freeze great. Just thaw, heat on stove or microwave over fresh batch of pasta.

Ziti With Ground Beef And Cheese

From Val's Kitchen

Ingredients

• 1 1/4 lb ground beef
• 16 oz ziti
• 1 small onion
• 24 oz jar pasta sauce
• 4 oz shredded mozzarella
• salt and pepper

InstructionsSaute the onion.Add the ground beef and brown that.Add the 24 oz jar of sauce, as well as 24 oz of water.Add the ziti.Set to steam for 5 minutes.Add the 4 oz shredded mozzarella.Serve with salt and pepper to taste.

Sweet Onion Chicken teriyaki

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.Ingredients

• 2 tablespoons vegetable oil
• 2 large yellow onions, thinly sliced
• 4 boneless, skinless chicken breasts
• 1/3 cup reduced-sodium teriyaki sauce
• 1/4 cup chicken stock or broth
• 1 tablespoon minced garlic*
• 1/2 teaspoon onion powder
• 1+1/2 tablespoons light brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons water

*Notes:I recommend using fresh pressed garlic from cloves.Directions

• With the cooker's lid off, select CHICKEN/MEAT and heat oil until sizzling.
• Place onions in the cooker and cook until they begin to caramelize, about 8 minutes.
• Cover with chicken, teriyaki sauce, chicken stock, garlic, and onion powder and toss to fully coat chicken.
• Close & Lock lid. Select CANCEL/KEEP WARM, and then choose CHICKEN/MEAT to restart timer. (*NOTE* The cookbook calls for 8 minutes cooking time. The pressure cooker I have auto sets to 15 minutes on the Chicken/Meat setting. When I made this, I ran it for the full 15 and think the chicken was a bit dry. I'd suggest 10-11 mins, just set a separate timer.)
• When timer beeps, release pressure and again select CHICKEN/MEAT to keep pot heating.
• Remove chicken and set aside.
• Whisk brown sugar and cornstarch into the 2 tablespoons of water, and add this mixture into the cooker, stirring in to the sauce. Let simmer for 2 minutes to thicken.
• Add the chicken back into the pot and cover with sauce.
• Serve with sauce and onions.

  This is not a very colorful or visually appealing dish, but it is quite tasty! 

Pressure Cooker Spaghetti

Fast, yummy and only one pot to clean up.  This would be a great use of ground beef that has been pre-cooked and frozen then thawed same day to save even more time.******************************Put 1-2 tablespoons olive oil in bottom of Inta-pot, add generous amount of garlic. Ground one pound ground beef in the oil, adding dry italian seasoning towards the end of the cooking time.When ground beef is done add 1/2 - 1 pound of dry spaghetti (broken in half) and pour one jar of favorite sauce over . Add water equal to the size of the jar.Manual cook for half the time indicated on the box of spaghetti.  I did 8 minutes.When done either quick release and then let sit 15 minutes to allow sauce to thicken. Stir and serve. Adapted from recipes I found on Google.

Pressure Cooker Shredded Chicken BBQ

Super easy to make for a large crowd.Place 3-5 lbs of boneless Chicken breasts in Insta-PotAdd 1 cup canned chicken broth or 1 cup of water and either one bouillon cube or 1 cup water and one tablespoon "Better than Bouillon" Chicken base (this is what I use).Manual Cook high 18 minutes, fast steam removal and shred.  Pour favorite BBQ sauce over it and mix well.If making this for a crowd, repeat recipe for a second batch and then place all shredded chicken in a Crock-pot to keep warm. 

Instant Pot Popcorn

Found on Copy Me That

Instant Pot Popcorn

 

 

 

 

Ingredients

• 3 Tablespoons of coconut oil

• 2 Tablespoons of butter

• 1/2 cup popcorn kernels

Steps

• Turn on SAUTE and press Adjust to raise temp to MORE.

• When display reads HOT, add coconut oil and butter.

• Wait about 1 minute then pour in corn kernels.

• Stir and make sure the fat is covering all the kernels. If not add more oil.

• Cover (I use the IP glass Iid) and in 2 minutes or so the corn will start popping.

• When about 2/3 of the corn has popped, turn IP off and let sit to finish popping.

• Add salt and any seasonings of choice.