Sweet Onion Chicken Teriyaki

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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! 

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.

Instant Pot Popcorn

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Found on Copy Me That

  • 3 Tablespoons of coconut oil
  • 2 Tablespoons of butter
  • 1/2 cup popcorn kernels
  • 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.

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