Thanksgiving Sweet Potato Casserole (InstaPot and Oven)

To create this years Sweet Potato Casserole I decided to use the InstaPot for the hard part - cooking the sweet potatoes.  This way I didn't have to watch over a boiling pot.They turned out fantastic, but a bit too sweet for my liking (completely my fault btw) so I know what to do to adjust them. First I took this recipe from the One Happy Housewife Blog 

6 cups cut sweet potatoes

2 cups brown sugar

5 tbsp melted butter

1 ½ tsp cinnamon

1 tsp ginger

½ tsp ground nutmeg

¼ tsp ground allspice

½ cup milk

½ cup heavy whipping cream

½ cup chopped walnuts

½ cup crushed pineapple

1 cup water

Directions

Wash, peel and cut the sweet potatoes and then add them to the Instant Pot.

Add 1 cup of water, close the pot and set to Manual, High Pressure for 4 minutes.

Once cooking has completed, do a QPR (Quick Pressure Release) and open the pot once all the pressure has been released.

Mash the potatoes and then add the milk, whipping cream and melted butter and mix in well.

Next add the brown sugar and spices and mix in well. Once the spices have been thoroughly mixed in, add the walnuts and pineapple and mix into the casserole.

Spoon the mix into a baking dish and then place in a 375 degree oven for 20-30 minutes. This will thicken and darken the casserole. The longer you leave the casserole in the oven, the thicker and darker it will become.Remove the casserole from the oven and fluff with a fork to release the steam so that the casserole will continue to thicken and cool.

Topping

• Let the casserole cool for 10-15 minutes after taking it out of the oven.

• Once cooled, cover the top of the casserole with a layer of marshmallows and then add cherries throughout.

• Turn the oven to the Low Broil setting. Place the baking dish back into the oven on the middle rack and broil for approximately 3-5 minutes.

• Keep a constant eye on the casserole! The marshmallows will brown quickly and a little distraction could lead to burned marshmallows!

My adjustments.... To make it a bit healthier I substituted Brown Sugar for Splenda Brown Sugar but I forgot to adjust the measurements and so it was very sweet.  I think next time I would only use 1 1/2 cups of the Splenda Brown Sugar.  I also did not use cherries or the walnuts. That really made no difference in the outcome and I doubt I will ever add them back into it.   

Chicken Corn Chowder for the InstaPot

I created this recipe based on one from Crockin' Girls and a few things I had seen or read about previously. I had no idea how it would turn out, but lucky for us it turned out great and I will definitely make it again.  I served it with Homemade Beer Bread.

 Ingredients

6-8 potatoes (peeled and diced)
2 Can cream corn
2 Can whole kernel corn
4 Cups chicken broth
6-10 slices of cooked bacon
1 Cups diced onions
1 Cup diced celery
1/4 Cups butter
3 1/2 Cups half and half
3 Boneless Chicken Breasts, cooked and cubed or equivalent from Rotisserie Chicken (which is what I used)

Sauteed  onions and celery in InstaPot. Add Chicken Broth, Whole Corn, Creamed Corn, stir and bring to pressure using soup setting, 3 minutes. Natural release. Add chicken, bacon, butter, Half and half, stir, replace lid, bring to pressure and immediately turn to warm for 5 minutes.

InstaPot Ranch Pork Chops

We are trying to change things up a bit and add a few new recipes to the rotation as we have gotten very bored with everything we have had lately.Made this for dinner last evening and it is 100% a winner.From "Eating On A Dime" website

• 1 tablespoon of coconut oil
• 4-6 boneless pork chops
• 1 stick of butter (or margarine)
• 1 package of ranch mix 
• 1 cup of water

How to Instant Pot Boneless Pork Chops recipe:

1. Place the pork chops in the Instant pot with a tablespoon of coconut oil. Turn on the saute setting and brown on both sides. Make sure all pork chops are browned. You can skip this step but they look prettier when you brown them first.
2. Place the butter on top and sprinkle the ranch mix packet on top.
3. Pour water (or chicken broth) over the pork.
4. Place the lid on and set to sealing.
5. Push the manual button and set to 5 minutes.
6. Allow it to naturally release pressure for 5 minutes and then do a quick release to remove the rest of the pressure.
7. Once cooked, serve.
8. You can even spoon the buttery sauce over the pork chops and over your veggies when serving.

• I did use the Coconut oil, changed from butter to I Can't Believe It Is Not Butter and used reduced salt ranch dressing.

We will definitely make this again!

Honey Teriyaki Chicken {Slow Cooker or Instant Pot}

From Fabulously Frugal

Yield: 6-8 servings

Ingredients

• 2 to 3 pounds boneless skinless chicken breast

• 1/2 cup low-sodium soy sauce

• 1/2 cup honey

• 1/4 cup rice vinegar

• 1/4 cup chopped onion

• 2 garlic cloves, crushed (minced for slow cooker)

• 1/4 teaspoon pepper

• 3/4 teaspoon ground ginger

• 1/4 cup water

• 3 tablespoons cornstarch

• optional garnish: chopped green onions, sesame seeds

Instructions

Slow Cooker:

1. Spray the inside of the slow cooker with nonstick cooking spray, or use a slow cooker liner. Place the raw chicken breasts into the slow cooker.

   1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, minced garlic, pepper, and ginger. Pour over the chicken.

   2. Cook on high for 3-4 hours or low for 4-5 hours, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.

   3. Whisk together the water and cornstarch. Slowly whisk it into the sauce and heat on high until the sauce begins to thicken, while continuing to stir or whisk. (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you.)

   4. Place the shredded chicken back into the pot with the sauce and stir to coat. Serve over rice and garnish, if desired.

Instant Pot:

1. Spray the inside of the Instant Pot inner pot with nonstick cooking spray. Place the raw chicken breasts into the pot.

2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, crushed garlic, pepper, and ginger. Pour over the chicken.

3. Cook on high pressure for 15 minutes, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.

4. Whisk together the water and cornstarch. Slowly whisk it into the sauce and use the Saute setting, continuing to whisk. Cook for a few minutes while the sauce begins to boil and thicken.

5. Turn off the pot. Place the shredded chicken back in with the sauce and stir to coat. Serve over rice and garnish, if desired.