Tag: instantpot

Recipe – Chicken Burrito-ish Bowl

As a part of “No Spend Week”, I had to start getting a little creative with my dinner options. By time Sunday came around, I was out of quick fixes and a lot of random food items. What does one do with two cups of mixed dry beans or a single can of crushed tomatoes?

Well…let me re-introduce to my friend the Instant Pot. I had no protein defrosted and a lot of dry ingredients that needed to soak and soften like rice. So I kind of adapted a “dump” recipe and made my own little concoction!


Ingredients:
3 chicken breast (frozen is okay)
2 cups of rice (I use brown basmati)
2 cups of dry mixed beans (like what you would use for chili)
1 12oz can of crushed tomatoes (no salt added)
5 cups of chicken broth (no or low sodium)
1 16oz bag of frozen mixed vegetables (peas, carrots, corn, and green beans)
1 tbsp of cumin
1 tbsp of smoked paprika
1 tbsp of black pepper
1 tbsp of red pepper flakes
1 tbsp of turmeric
Shredded cheese & lite sour cream optional

Soak 2 cups of dry mixed beans in water. Drain before cooking.

Add 1 cup of chicken broth to the instant pot and place the chicken breast (skip this part if using fresh chicken). Cook on manual and sealed for 8 minutes. If chicken isn’t fully cooked, that’s okay – you will cook it again. Quick release.

Add 3 cups of chicken broth to instant pot. Add drained beans and rice. Add cumin, smoked paprika, pepper, turmeric and red pepper flakes. Cook on manual (or rice button if you have it) for 10 minutes. Quick release. Stir and scrape the bottom of the pot well!

Add chicken to instant pot with rice and beans. Cube chicken if preferred or shred. Add frozen mixed greens. Add 1 cup of chicken broth. Add 1 can of crushed tomatoes. Seal and cook on manual for 5 minutes. Quick release.

If you get the “BURN” notice, that means that the rice stuck to the bottom of the pot. You need to scrap the bottom and create a hole in the middle to allow pressure to build.

Plate and top with shredded cheese and sour cream.

Enjoy!!

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Recipe – Instant Pot Mac & Cheese

As I mentioned in my last post, one of my favorite kitchen gadgets is my 6qt Instant Pot (IP). This was a spontaneous item that I bought when times were hard at home – one income, limited kitchen space, long hours…and I had heard so much about this pressure cooker that was just shy of saving the world!

But seriously, I recall that Walmart had a sale on this where I scooped it up for less than $50 between the sale and some coupon codes (thank you, RetailMeNot). I figured that this was my present to myself and if it could help me make even one home cooked meal a week, it was worth it. Low and behold, this has become so significant that I was gifted the new 8qt version where I can even make homemade yogurt!

This week, I was asked for my IP Mac & Cheese recipe by a friend of mine that now has an IP of her own and since there are 1379247395 different versions online, I figured why not add just one more – mine!


Ingredients:

  • 1 Box or Bag of Elbow Macaroni or Shells (do not use rice or lentil alternatives)
  • 4 Cups of No Salt (Low Salt is okay) Chicken Broth (or Stock)
  • 1 Cup Almond Milk (can use low-fat regular milk)
  • 3 Cups of Shredded Cheese – I use mozzarella, Colby jack, and a hint of white Vermont cheddar
  • 1/4 Cup Onion Powder
  • 1 tsp Himalayan Pink salt
  • 1-2 tbsp of smoked paprika (optional)

Throw in the macaroni, chicken broth, and salt into the Instant Pot. Set on 4 minutes (manual or pressure cook). Do not be alarmed that as your pasta pressurizes, or at the end of the 4 minutes, you may see splatter through the steam release…this is okay and can be cleaned afterward (this is due to the starch in your pasta).

After 4 minutes, manually release the pressure (in other words, quick release). You will notice a little bit of liquid still left with the now cooked pasta – that’s good!

Set your IP to “Sauté” mode. This will help melt the cheese but make sure to mix often.

Add half a cup of milk. Stir. Add the onion powder and shredded cheese – 1 cup at a time; add the second half-a-cup of milk. Stir. Add more milk as needed to ensure a creamy but not watery consistency.

Once the cheese is melted and creamy, turn off “Sauté” or it will burn your food!

Add the smoked paprika, if desired. This gives the mac & cheese a little kick without being over-powering and gives a nice color richness to the dish.

ENJOY!

Comment below if you are going to try this and how it turns out for you! Do you add anything extra? Do you have a version that you would like me to try? Do you have a tried and true stovetop recipe that you use?