Chicken and Lentil Soup (Pressure Cooker)

Made this last night and it definitely going into the soup rotation.Recipe was adapted from Skinny Taste website

INGREDIENTS:

1 lb dried lentils
3-4 boneless skinless chicken breasts (whole)
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion
1/4 cup chopped cilantro or freeze-dried
3 cloves garlic fresh or  from pre-minced
1 can diced tomatoes
1 can corn kernels drained
1 tsp garlic powder1 tsp cumin
1/4 tsp oregano1/4 tsp ground paprika
salt, to taste

DIRECTIONS:In a large pot combine all ingredients stir. Set Instant Pot to Soup setting for 30 minutes.  When done natural release pressure, remove chicken breasts, shred and add back to soup. Stir well and serve.

Makes 11 cups and will freeze

Insta-pot Chicken Vegetable Soup

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

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 Bay leaf
1-2 tablespoons fresh chopped parley or freeze dried parsley
Fresh Ground Pepper to taste
Pasta of choice - Barley is yummy but rotini, egg noodles or rice 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

• 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.

• 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.

• 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!