Delicious Recipe

INGREDIENTS 2 cups Onion, diced 5 cloves Garlic, minced 4 tablespoons Butter 2 pounds Chicken thighs, boneless, skinless, cut into bite-size pieces 15 ounces Tomato sauce, no added sugar 3 tablespoons Tomato paste 2 tablespoons Red curry paste 2 teaspoons Garam masala 1 1/2 teaspoons Ground ginger 1 teaspoon Salt ½ teaspoon Smoked paprika 1/2 cup Heavy cream Cilantro, garnish INSTRUCTIONS Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute. Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes. When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker. Remove the lid and using a slotted spoon remove the chicken ...

Ingredients 1 cup dried great Northern beans or 2 cups of canned beans rinsed (See note) 1 tablespoon olive oil 2 tablespoon unsalted butter divided 1.5 lbs chicken breast or thighs 1 teaspoon salt 1/2 teaspoon black pepper 3 garlic cloves minced 1 small yellow onion 2 celery stalks chopped 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander 2 cups water 2 cups low-sodium chicken stock 2 cans green chiles 4 ounces each 1 cup half and half see note 1 tablespoon cornstarch 1 cup whole kernel corn optional 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press "manual" or "pressure cook" setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes. The Instant Pot will beep and start coming to pressure...

Ingredients 2 lb chicken pieces (3kg) (I used a mix of drumsticks and thighs) 2 onion (diced) 1 can diced tomato 2 cups carrots (diced) 2 cups zucchini (diced) 2 cups button mushrooms (diced) 2 stalks celery (chopped, including the leaves) 1 cup chicken stock (add an extra cup if you want it soupy) 2 cloves garlic 2 tsp salt 1 tsp dried thyme to taste black pepper Instructions Add ALL the ingredients into your instant pot. Seal the lid and set to cook for 30 minutes on HIGH. Quick release the pressure. Serve. This article and recipe adapted from site

Ingredients 1.5 lb boneless, skinless chicken thighs, diced into 1” pieces 2 cups carrots, diced in 1/2 inch chunks (about 3 long carrots) 2 lbs red potatoes, quartered 1 white onion, halved, and then cut into 1/2 inch slices 5 ribs celery, diced 2 tablespoons olive oil 2 tablespoons minced garlic 5 cups water, mixed with 8 scoops Vital Proteins Chicken Bone Broth, divided OR 5 cups chicken broth 2 tablespoons arrowroot flour 1 tablespoon dried parsley 1 and 1/2 tsp salt 1 tsp pepper 1 tsp dried thyme 1 tsp dried rosemary 2 bay leaves Instructions Heat olive oil in a large stock pot. While oil is heating, season chicken with salt and pepper. Add chicken to the stock pot and cook on high heat for for about 6 minutes, stirring occasionally, until brown on all sides. Remove and set aside on a plate Add onion, celery, carrot and minced garlic to the stock pot. Cook for about 4-5 minutes until onion starts to become translucent, stirring often and scraping the bottom to loosen the browned b...

Ingredients 8 chicken legs medium size legs 1 can enchilada sauce we prefer medium, 28 oz. can, or use bottle of (not honey style) barbecue sauce + 3/4 c water 1/2 onion Instructions Spray the inside of your Instant Pot with non stick spray and pour half your can of enchilada sauce inside. If using barbecue sauce pour in half your bottle of sauce + 1/2 c water. Put 4 legs down staggering them so they aren't overlapping. Make a second row of drumsticks trying not to overlap them. Cut onion into large pieces and put on top of chicken. Pour remainder of enchilada sauce over everything and put lid on your pressure cooker, close steam valve too. If using bbq sauce dump the remainder of the bottle of sauce + pour 1/4 c. water into the bottle and shake to get remaining sauce, then pour this on top of your chicken too. Set to pressure high for 10 minutes. Allow to naturally release pressure for 10 minutes. Release rest of steam. Check the middle of one of your legs to ensure they are cooke...

Ingredients 2 tbsp olive oil 2 large boneless, skinless chicken breasts salt cracked black pepper 4 garlic cloves pressed 1 1/2 cups marinara sauce 1 tbsp fresh minced basil 1 cup shredded Mozzarella cheese 3 tbsp grated Parmesan cheese 1/2 tbsp fresh minced basil Instructions Note: this recipe will work for 2 large chicken breasts sliced in half or 4 small chicken breasts (not cut in half).  Slice large chicken breasts in half, width-wise, to create 4 thin chicken breast halves. Season all sides of the chicken with some salt and pepper. Set Instant Pot on "saute" and let it heat through.  Add some olive oil to the pot and place chicken breast halves in it. Let chicken saute until it starts to brown on one side and flip them over. Let them saute until that side starts to brown and take chicken out.  Add garlic and saute until fragrant. Add marinara sauce and basil and stir well.  Let it heat through and turn off the saute. Nestle chicken back into the pot, in the mid...

Ingredients 6-8 bone-in, skin-on chicken thighs 2 tbsp butter ⅓ cup honey ½ cup soy sauce (or coconut aminos) ½ cup water 5 cloves garlic, chopped 1 tbsp apple cider vinegar 1 tbsp sesame seeds, optional for garnish salt and pepper Instructions Season chicken thighs with salt and pepper and set aside. Heat the Instant Potin SAUTE mode, add butter. Arrange chicken in the pot and saute for about 2-3 minutes per side. (usually 4 thighs can saute at one time.) While the chicken is sautéing, in a medium sized mixing bowl add the honey, soy sauce, water, garlic, and apple cider vinegar and mix well. Once all the chicken is sautéed, press CANCEL. Place all chicken back inside the Instant Pot if you sauted it in shifts. Pour the honey mixture over top of chicken. Lock the lid, close the steam valve and press the POULTRY button. Adjust time to 20 minutes. When Instant Pot is done cooking, do a quick steam release by carefully opening the steam valve. Place the chicken in a serving dish to rest ...

Ingredients 6-8 boneless chicken thighs skinless or with skin* sea salt and pepper to taste 1/2 teaspoon garlic powder 2 tablespoons olive oil 3 tablespoons butter 1/4 cup chopped onion 4 garlic cloves , sliced or minced 2 - 4 teaspoons Italian seasoning (I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking) zest of half a lemon Juice of one lemon 1/3 cup 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW Chopped fresh parsley and lemon slices for garnish if desired 2 tablespoons heavy cream Instant Pot (I have the 6 Quart DUO) OR Cast Iron Skillet Instructions Season the chicken with salt, pepper, garlic powder and chili flakes. To cook in the Instant Pot: Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO). Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You ma...

Ingredients 1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high smoke point is best!) 3 boneless, skinless chicken breasts (uncooked) 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt) dash black pepper 1/8 teaspoon dried oregano 1/8 teaspoon dried basil 1 cup water Instructions Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot. Season one side of the chicken breasts. After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter. Add seasoning on the second side. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet. Place the chicken on the trivet. Lock the lid, and cook on manual high for 5 minutes. Allow the chicken to naturally release for 5 minutes, and then quick release the...

INGREDIENTS 1 1/2 tablespoons canola or vegetable oil 1 medium yellow onion, diced 2 cloves garlic, minced 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1 cup low-sodium chicken broth, divided 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces Kosher salt Freshly ground black pepper 1 (15-ounce) can black beans, drained and rinsed 1 cup frozen corn kernels 1 (16-ounce) jar salsa 1 cup long-grain white rice 1/2 cup shredded sharp cheddar cheese 1/4 cup coarsely chopped fresh cilantro INSTRUCTIONS Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute. Season the chicken all over with the salt and pepper. Add the ch...

Learn how to make PERFECT Instant Pot Baked Potatoes! It’s so easy and a great side dish for any meal. INGREDIENTS 4 medium potatoes 1 cup of water optional: cooking spray and sea salt for sprinkling INSTRUCTIONS Using a fork, poke each potatoes about 6 times. Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot. Cook on manual HIGH pressure for 15 minutes (if your potatoes are sightly smaller, go for 13 minutes and if your potatoes are extra large, go for 17 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped. Optional step: put the cooked potatoes on a baking sheet, spray with cooking spray, and sprinkle with sea salt. Broil the potatoes for about 3-4 minutes (make sure to watch carefully!) to lightly cri...

Instant Pot BBQ Brisket is the perfect dinner idea! Brisket will stay moist and offer loads of flavor. Ingredients BEEF BRISKET: 2 pound Certified Angus Beef Brisket 2 teaspoons Kosher salt ½ teaspoon garlic powder ½ teaspoon onion powder ½ cup beef broth ½ red onion 2 garlic cloves , lightly smashed BBQ SAUCE: 1 1/2 cups ketchup 1/4 cup apple cider vinegar 1/2 cup brown sugar 2 tablespoons Worcestershire Sauce 2 cloves garlic , finely minced 1 1/2 teaspoons Liquid Smoke 1 teaspoon chili powder 1/2 teaspoon white pepper ¼ teaspoon celery salt 1 tablespoon Dijon mustard Instructions Combine Kosher salt, garlic powder and onion powder in a small bowl. Using a meat mallet, tenderize both sides of the brisket, then massage with Kosher salt mixture. Set aside. In a medium bowl, whisk together all ingredients for BBQ sauce including ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic, Liquid Smoke, chili powder, white pepper, celery salt and yellow mustard. In the inner p...

Cube steak is cheap, and yes, chewy, but it turns into beautiful tenderness when pressured and you get a lovely gravy to smother your rice with.  INGREDIENTS 1 onion, chopped 1 teaspoon each of salt and pepper 1/8 teaspoon of cayenne pepper (optional) 6 tablespoons of flour 2 1/4 cups of beef broth 2 lbs of cube steak, cut in 1 inch pieces 2 cloves of minced garlic canola or olive oil as needed to brown meat DIRECTIONS Add the flour and salt, pepper, and cayenne to a ziplock bag. Toss it about a bit to combine. Add the cut up meat to the bag. Shake it up to coat the meat with the flour. Heat your oil up in your pressure cooker and start browning the meat on both sides, in batches. Don’t crowd your meat. Save the flour that is left in the bag, you’ll need it later. Once the meat is browned, add a touch of the beef broth to the pot to deglaze the lovely brown bits in there. Add your onions and sauté to your liking. Add garlic and sauté for a couple of minutes. Leave the veg in there ...

Instant Pot Creamy Shells and Beef is an easy one pot dinner made entirely in the pressure cooker. It's like homemade hamburger helper, with ground beef and pasta in a tomato cream sauce and very kid friendly! Ingredients 1 tablespoon olive oil 1 small yellow onion, chopped 1 pound lean ground beef 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon italian seasoning 1 teaspoon garlic powder 1 1-pound box medium shell pasta 1 24-ounce jar marinara sauce 3 cups water 1 1/2 cups heavy cream 1 cup shredded Parmesan cheese Instructions Turn Instant Pot to saute setting, and wait for the display to turn to HOT Add olive oil and onions, and cook until slightly soft Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn't stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEl Add shells over ground beef, then add the marinara sauce and water. Do not stir, but press lightly ...

Instant Pot Tuscan Chicken Pasta is very easy to make, creamy and delicious with perfect juicy chicken, sun dried tomatoes and spinach. Ingredients Chicken:  1/4 teaspoon salt  1/4 teaspoon ground black pepper  1 teaspoon dried rosemary  1 teaspoon dried thyme  1 teaspoon dried oregano  1 teaspoon garlic powder  1 teaspoon onion powder  1 teaspoon paprika  2 tablespoons olive oil  2 regular boneless skinless chicken breasts (or 4 smaller ones) Pasta:  1 tablespoon olive oil  1 small onion chopped  1 tablespoon minced garlic  1 tablespoon Italian seasoning  1 cup sun dried tomatoes drained and roughly chopped  2 cups chicken broth water or veggie broth  1 cup evaporated canned milk  3 cups shell pasta  8 ounces cream cheese room temperature  1 1/2 cups parmesan grated  4-5 cups fresh spinach Instructions Add salt, pepper, dried rosemary, dried thyme, dried oregano, paprika, garlic pow...

Instant Pot Creamy Shells and Beef is an easy one pot dinner made entirely in the pressure cooker. It's like homemade hamburger helper, with ground beef and pasta in a tomato cream sauce and very kid friendly! Ingredients 1 tablespoon olive oil 1 small yellow onion, chopped 1 pound lean ground beef 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon italian seasoning 1 teaspoon garlic powder 1 1-pound box medium shell pasta 1 24-ounce jar marinara sauce 3 cups water 1 1/2 cups heavy cream 1 cup shredded Parmesan cheese Instructions Turn Instant Pot to saute setting, and wait for the display to turn to HOT Add olive oil and onions, and cook until slightly soft Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn't stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEl Add shells over ground beef, then add the marinara sauce and water. Do not stir, but press lightly ...

Instant Pot Tuscan Chicken Pasta is very easy to make, creamy and delicious with perfect juicy chicken, sun dried tomatoes and spinach. Ingredients Chicken:  1/4 teaspoon salt  1/4 teaspoon ground black pepper  1 teaspoon dried rosemary  1 teaspoon dried thyme  1 teaspoon dried oregano  1 teaspoon garlic powder  1 teaspoon onion powder  1 teaspoon paprika  2 tablespoons olive oil  2 regular boneless skinless chicken breasts (or 4 smaller ones) Pasta:  1 tablespoon olive oil  1 small onion chopped  1 tablespoon minced garlic  1 tablespoon Italian seasoning  1 cup sun dried tomatoes drained and roughly chopped  2 cups chicken broth water or veggie broth  1 cup evaporated canned milk  3 cups shell pasta  8 ounces cream cheese room temperature  1 1/2 cups parmesan grated  4-5 cups fresh spinach Instructions Add salt, pepper, dried rosemary, dried thyme, dried oregano, paprika, garlic pow...

Time to ditch plain old spaghetti! Instant Pot Goulash is going to be your new favorite thing! Ingredients 1 lb ground beef 1 large onion 3 cloves garlic 2 15- ounce cans tomato sauce 2 15- ounce cans diced tomatoes 2 tbsp Italian seasoning 3 tbsp soy sauce 3 cups elbow noodles 2 1/2 cups water 3 bay leaves salt and pepper to taste Instructions Turn the Instant Pot onto saute. When hot, add ground beef garlic, salt, pepper, and onion. Cook until meat is browned. When meat is browned drain fat then add tomato sauce, diced tomatoes, Italian seasoning, soy sauce, water, noodles, and bay leaves. Set your Instant Pot to manual high pressure for 4 minutes. When timer is up preform a quick release of pressure. Take out bay leaves and give everything a good stir. Top with Parmesan Cheese and enjoy! source:  idonthavetimeforthat

This steak is excellently paired with garlic, herbs and butter to keep it moist and tender. Ingredients 2 pound beef top sirloin steaks 4 garlic cloves minced 1/4 cup butter 1 tsp garlic powder 3 thyme sprigs 2 rosemary sprigs to taste black pepper to taste salt Instructions Put the butter and garlic cloves in the Instant Pot and select “Sauté”. Sauté for 45 seconds and add beef top sirloin steaks. Sauté for 5 minutes and add salt, black pepper and garlic powder. Set the Instant Pot to “Manual” mode for 13 minutes at high pressure. Release the pressure naturally and serve hot.

Instant Pot Potato Soup is the perfect quick and easy meal. With a pressure cooker, you'll have dinner ready in minutes. This simple Baked Potato Soup recipe only takes 10 minutes to cook! Ingredients 5 pound bag of potatoes, peeled 1 large shallot minced (or 3 tablespoons minced onion) 6 cups chicken broth 4 Tablespoons butter 1/3 cup softened cream cheese 1/3 cup sour cream 2 cups shredded cheddar cheese 1/4 teaspoon salt 1/8 teaspoon pepper 1-2 cups milk depending on how thin you want your soup 1/2 cup real bacon bits heated (optional) 1 green onion chopped for garnish optional Instructions Cut each potato in half and then half again making 4 pieces, add to the pot. Add the minced shallots and pour enough chicken broth in the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes. (plan for 5-10 minutes for the Instant Pot to pre-heat) Once the timer goes off, turn the valve from sealing to venting to release the pressure. Remove th...