Pressure Cooker Spaghetti

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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 Insta-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

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Super easy to make for a large crowd.

Place 3-5 lbs of boneless Chicken breasts in Insta-Pot

Add 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.

Chunky Potato Cheese Soup

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From Pressure Cooking Today
 
Yield: 6-8 servings
Ingredients
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 6 cups peeled and cubed potatoes
  • 2 14 oz. cans chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 tsp red pepper flakes
  • 2 tablespoons dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • 2 cups half and half (can use fat free but soup will be thinner)
  • 1 cup frozen corn
  • 6 slices crisp-cooked bacon, crumbled
 
Directions
 
  1. Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions.
  2. Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
  3. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil.

Pressure Cooker - Chicken and Dressing

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Amazon put the Instant Pot Pressure Cooker on sale for Prime Day for $69.99 and I just had to order it.  I had been watching this for a few months after reading all the rave reviews on a  few message boards I read and saw the over 8000 5 star ratings on Amazon.We made our first meal in it last night and it was a total winner.  Four frozen chicken breasts straight from freezer to plate and in our bellies in 50 minutes.I used the recipe below.  Next time I will season the chicken as it goes into the pot and prepare chicken gravy to go with it, bit other than that it was very good and we will do it again soon.  Updated: We have repeated this recipe three times now and each time it has been equally yummy!

4 large frozen chicken breasts
1 cup chicken broth
1 large can (23 oz) Cream of Chicken soup (or two small cans)
1 bag of cornbread stuffing (14 oz)

You place the chicken breasts (stacking them in the bottom of the pressure cooker over lapping them as needed) and add 1 cup of chicken broth. Set the vent to “seal” and press the manual button for 14 minutes. Once it’s does, do a quick release on the valve and wait for all the steam to release before opening the unit. Press the cancel button to turn off the unit.

Check to make sure the chicken is fully cooked. There will be a lot of liquid at the bottom. You will need this liquid for the cornbread stuffing.  Open the bag of cornbread stuffing and place it directly over the top of the chicken breasts (leave all that liquid in there). Pour the cream of chicken soup over the stuffing, covering it completely.  Replace the lid and set the manual button for another 4 minutes. This will allow you to heat the stuffing.  The machine won’t pressure cook again because the stuffing is soaking up all of the hot juices.  It’s only heating the process.  When it’s done, check the quick release the valve to release any pressure before opening the lid. Mix all of the ingredients together. When you mix it all together you will notice the chicken start to shred with very little effort. Serve it immediately and enjoy!

Recipe from:  http://www.isavea2z.com/instant-pot-chicken-and-stuffing-recipe/

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