Trina covers recipes at her site. She and her readers have been on an Instant Pot kick.
Instant Pot Potato Soup in the Kitchen
Mason e-mailed to say that we need a soup recipe for the Instapot before concluding the week of recipes. He suggests The Recipe Rebel's recipe for Instant Pot Potato Soup:
Ingredients
- 1 tablespoon canola oil
- 1 small onion finely diced
- 2 teaspoons salt reduce if using salted broth
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 2 lbs red potatoes about 6 medium
- 2 large carrots peeled and sliced
- 1 rib celery chopped
- 1 cup evaporated milk or cream
- 2 tablespoons cornstarch
- For garnish cheese, green onions, and bacon
Instructions
- Turn the Instant Pot to sauté and add the oil. Add the onions and cook, stirring often, until they start to brown.*
- Add the salt, garlic, parsley, thyme, and pepper. Stir and cook for one minute. Turn the Instant Pot off and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
- Slice and cut potatoes into 1 cm cubes and add to the Instant Pot.
- Add carrots and celery. Put the lid on, turn the valve to sealing, and select Manual, high pressure, for 3 minutes.
- It will take about 20 minutes in total, including the time it takes to build pressure. Once the cooking time is over, do a gradual quick release by slowly opening the valve to release the pressure. You don’t want to let it all release at once, or it could sputter and foam.
- When the lid is off, turn the Instant Pot to sauté.
- Make cornstarch slurry by whisking together the evaporated milk and cornstarch, then stir it into the soup. Cook and stir until thickened.
- Now it’s time to season and serve. We use cooked, crumbled bacon, shredded cheddar cheese, and chopped chives or green onions for garnish. If you like, you can add extras right into the soup for more flavor!
Seems fairly straight forward. Now this week we focused on Instapot recipes and we also had one last Saturday:
Instant Pot Penne Pasta Recipe in the Kitchen
Rachel notes that I haven't had a vegetarian recipe this week "and I hope you're not going to make it through this week of Instant Pot recipes without offering a vegetarian one." Thanks to Rachel, we'll note this recipe from The Herbeevore:
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 3 cloves garlic minced
- 1 cup diced zucchini
- 1 cup bell pepper chopped
- 1 (14 ounce) can No-Salt-Added Diced Tomatoes
- 3 tablespoons No-Salt-Added Tomato Paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian Seasoning Spice Blend
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon Crushed Red Pepper Flakes
- 8 ounces dried penne use gluten free
- 2 cups No-Salt-Added Vegetable Stock
Instructions
- Set your Instant Pot to Sauté Mode. Add the olive oil, onions, garlic, bell pepper, and zucchini. Sauté for 6 to 7 minutes until the vegetables begin to soften.
- Add the tomatoes, tomato paste, balsamic vinegar, Italian spices, and stir.
- Add the pasta to the Instant Pot. Pour the vegetable stock over the pasta. Do not stir. Lock lid, and set to Pressure Cook for 5 minutes.
- Quick release the steam, taking care not to put your hands or face near the steam valve.
- Once steam has vented and the pressure valve has gone down, stir the pasta. It will continue to thicken for a few minutes.
- Serve with a side of fresh garlic bread and top with parmesan cheese if desired. Enjoy!
I'll do more instant pot recipes next time.
2 Ingredient Salsa Verde Chicken in the Kitchen
Brenda e-mailed to say she loves recipes at Our Balanced Bowl and recommends 2 Ingredient Salsa Verde Chicken in the Kitchen:
Ingredients
- 1-1.5 lbs chicken breast
- 12 oz. jar of salsa verde (preferably Trader Joe's brand)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- dash of salt and pepper
Instructions
For Instant Pot:
-
Place raw chicken breast, spices and jar of salsa verde into the Instant Pot. Cook on high pressure for 20 minutes. Release steam valve for quick release. Shred. Adjust seasoning if needed. Enjoy!
For Crockpot/Slow Cooker:
-
Place raw chicken breast, spices and jar of salsa verde into the crockpot/slow cooker: Cook on high for 2 hours or low for 4 hours. Shred. Adjust seasoning if needed. Enjoy!
For Oven:
-
Preheat oven to 350. Place chicken breast, spices and jar of salsa verde into a baking dish. Bake for 30 minutes or until done. Shred. Adjust seasoning if needed. Enjoy!
Instant Pot Chicken and Rice Casserole in the Kitchen
Coy e-mailed to note Simple Life's recipe for Instant Pot Chicken and Rice Casserole:
Ingredients
- 2 tablespoons butter
- 2 medium carrots chopped
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1 1/2 cups chicken stock (see the note about salt)
- 1 cup long grain rice
- 1 pound chicken (see note)
- 1 cup frozen green peas
Homemade Condensed Cream of Chicken Soup (or a 10 ounce can of store bought)
- 3 tablespoons salted butter
- 3 tablespoons all purpose flour
- 1 cup chicken stock
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Before you begin chopping your vegetables, set your Instant Pot to Sauté . This way when you are done prepping your carrots and onion, it will be hot and ready for you to put the vegetables in. (Read the notes to learn how to skip this step.)
- Once the Instant Pot says "Hot" add the butter and stir quickly, so that it doesn't burn. Add the chopped vegetables (carrots, onion, and garlic). Sauté for 5 to 7 minutes, stirring regularly to prevent burning, until the carrots are tender. Turn Instant Pot off.
- In this order, add the chicken stock, rice, and set the chicken on top (please be sure to see the note about the chicken). Close the Instant Pot and set to High, Manual, 10 minutes. (Make sure that it is set to seal on top.) It will take the Instant Pot about 10 minutes to come to pressure. Once it is done cooking, let the Instant pot have a natural pressure release for 10 minutes (be sure to watch the time), then turn to venting until all the pressure has fully released. (Between coming to pressure, the cook time, natural release, and quick release it will be about 34 minutes.)
- While the Instant Pot is doing it's job, make your homemade Condensed Cream of Chicken Soup. (Read the notes to learn how to skip this step.) In a small saucepan over medium low heat, melt the butter. Once melted, whisk in the flour.
- Gradually whisk in the chicken stock. Stir in the milk and the spices. Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning .
- When the 10 minutes is up and you have vented and fully released the pressure of your Instant Pot, open it. Remove the chicken, cut it to bite sized pieces (or shred in the IP). Return the chicken to the IP, add the peas, and the Cream of Condensed Chicken Soup. Stir to combine and enjoy.
Thank you to Coy for that recipe. Again, I'm trying to focus on Insta Pot recipes all week.
Instant Pot Stuffed Peppers in the Kitchen
Michael e-mailed he had the perfect recipe for the Instapot from The Food Network:
Ingredients:
Directions:
- If the bell peppers don't sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each pepper. Remove and discard the stem, then finely chop the remaining flesh from the trimmed top. Scoop out the seeds and as much of the membranes as you can. Set the hollowed-out bell peppers aside.
- Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the ground beef, then cook, breaking up the meat with a wooden spoon into small pieces, until no longer pink, about 4 minutes more. Stir in the diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the tomato starts to break down and the mixture becomes thick and saucy, 3 to 4 minutes. Stir in 1 cup of the Cheddar and the rice until cheese is melted and rice is combined. Taste and adjust the seasoning with salt and black pepper. Turn off the saute function, then spoon the filling into the reserved bell peppers. Wipe out the Instant Pot bowl.
- Set the rack into the bottom of the pot, then pour in 3/4 cup water. Add the stuffed bell peppers (they should fit snuggly).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid, then top the stuffed peppers with the remaining 1/2 cup Cheddar, dividing evenly. Place the lid back on the pot and let stand until the residual steam melts the cheese, about 1 minute. Use tongs and/or a large spoon to transfer the stuffed peppers to a plate and sprinkle with the parsley.
If you missed it, last week I noted I was going to do a week of Instapot recipes.
Instant Pot Chicken Potpie Casserole in the Kitchen
I feel like no sooner did I type the words "Instapot" in the last post then everyone started e-mailing. Sheila was the first. So here's a recipe for Instant Chicken Potpie Casserole in the Kitchen from Adventures of a Nurse:
Ingredients
- 1 pound cubed chicken
- 16 oz bag frozen mixed veggies
- 16 oz egg noodles
- 1 cup heavy cream
- 4 cups chicken broth
- 2 tbsp Butter
- 1 tsp garlic powder
- 1 tsp Italian Seasonings
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
Instructions
- Place your pot on sautee, Add chicken, spices, and olive oil.
- Saute about 2-3 minutes until the outside of the chicken is white.
- Add Egg noodles, broth, and veggies.
- Cook on manual high pressure for 5 minutes.
- Do a quick release.
- Stir in heavy cream.
- Place pot back on saute.
- Cook for another 2-3 minutes or until thickens.
- Serve.
Sheila swears by it and I can see why, it's easy and tasty.
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