shredded chicken

• 2 to 3 pounds boneless skinless chicken breasts
• 1 cup chicken stock (or water)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

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INSTRUCTIONS

1. Combine the ingredients.  Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker.  Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.
2. Pressure cook.  Cover and set the pressure cooker lid valve to “sealing.”  Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
3. Shred.  Remove the lid and use two forks to shred the chicken.  Give it a thorough toss with the remaining juices in the pressure cooker.
4. Serve or store.  Serve the chicken while it’s nice and warm.  Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.  (If freezing, I recommend portioning the chicken in small storage containers or storage bags, so that you have the option to thaw and use small portions rather than having to thaw the entire batch.)

Salsa

 

starbucks egg bites

 Instant Pot Sous-vide Egg BItes

Ingredients

Roasted Red Pepper Egg Bites

• 4 eggs
• ½ cup monterey jack cheese (shredded)
• ½ cup cottage cheese
• 1 green onion (chopped, or 1 Tbsp. chopped chives)
• ½ roasted red pepper (chopped)
• ¼ cup spinach (chopped)

Sun Dried Tomatoes + Basil + Feta Cheese

• 4 eggs
• 1/2 cup cottage cheese
• 1/4 cup feta cheese (crumbled)
• 1/4 cup diced sun dried tomatoes
• 1 Tablespoon chopped fresh basil (or 1 tsp. dried basil)

Instructions

• Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside.
• Add eggs, monterey jack, and cottage cheese to a blender and process until smooth (about 30 seconds). Add green onion, red pepper and spinach and give it a quick pulse to combine.
• Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil. 
• Lower the silicone mold into the Instant Pot. It’s a bit of a tight squeeze, but with the 6-quart Instant Pot, it fit perfectly.
• Place the lid on the Instant Pot and be sure that the vent is set to sealing. Press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
• Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
• Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.

Notes

These Instant Pot Sous Vide Egg Bites can be stored in the refrigerator for up to 1 week. Microwave for 30 seconds when ready to eat. They can also be frozen and reheated in the microwave for 1 ½ – 2 minutes.

instant pot french dips

  Instant Pot french dip sammies

• 2 pounds thinly sliced beef (look for Kroger Beef Shaved Steak or ask a butcher to slice a Cross Rib Roast deli thin)
• 2/3 cup reduced sodium soy sauce
• 1 quart beef broth
• ¼ cup dried minced onions or 1/2 cup sliced fresh onions, optional
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon thyme
• 1 bay leaf
• PInch of red pepper flakes (optional for extra spice)

For the Horseradish Sauce:

• ½ cup yogurt (or sour cream)
• 2 tablespoons prepared horseradish
• 1 tablespoon of mayo
• 1 teaspoon apple cider vinegar
• ¼ teaspoon salt
• Fresh ground black pepper
• 1 tablespoon minced chives

For serving: steak rolls or hoagie buns, sliced Provolone or Swiss cheese, Instant Pot Caramelized Onions, kettle cooked potato chips, Horseradish Sauce

INSTRUCTIONS

1. Place all of the ingredients into the pressure cooker pot.  Stir to help separate the meat from itself.
2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 2 minutes.
3. While the meat cooks, prepare horseradish sauce by whisking all the ingredients together in a small bowl (the sauce can be made up to 4 days in advance).  Set aside.
4. When pressure cooking is complete, use a quick release.
5. Toast rolls under the oven broiler for 1-2 minutes until browned
6. Top bottoms roll with meat.  Top meat with caramelized onions and cheese and place under the broiler again to melt the cheese.
7. Slather the top buns with horseradish sauce.  Top sauce with a handful of kettle cooked potato chips.  Close the sandwich and press down to crush the chips slightly.
8. Serve immediately with a cup of the juice, AKA Au Jus, from the pot for dipping.

• Look for “Shaved Beef” in you meat department.  If that's not available, have your butcher slice a Cross Rib Roast VERY thin for you or got to the deli counter and ask for RARE thinly sliced roast beef.
• Horseradish sauce can be made up to 4 days in advance and stored in the fridge.
• Leftovers freeze very well.  The horseradish sauce does not.
• There is plenty of au jus so the meat can easily be doubled if desired.

asian lettuce cups

 https://www.platingsandpairings.com/instant-pot-sous-vide-egg-bites-starbucks-copycat/

INGREDIENTS

3 tbsp. hoisin sauce

2 tbsp. low-sodium soy sauce

2 tbsp. rice wine vinegar

1 tbsp. Sriracha (optional)

1 tsp. sesame oil

1 tbsp. extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, crushed

1 tbsp. freshly grated ginger

450 g chicken mince

60 g water chestnuts, drained and sliced

2 spring onions, thinly sliced

Salt

Freshly ground black pepper

Large leafy lettuce (leaves separated), for serving

Cooked white rice, for serving (optional)

 

DIRECTIONS

1. Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
2. In a large pan over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add chicken mince and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. 
3. Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and spring onions. Season with salt and pepper.
4. Spoon rice, if using, and a large scoop of chicken mixture into centre of each lettuce leaf. Serve immediately.

instant pot sous vide egg cups

 Sous-vide egg cups

https://www.platingsandpairings.com/instant-pot-sous-vide-egg-bites-starbucks-copycat/

shrimp fajitas

 https://www.number-2-pencil.com/one-sheet-pan-shrimp-fajitas/

Looking forward to trying this!

shredded chicken

 oooh josh was creative tonight and made shredded chicken in the instant pot!

so tasty

broth
spices
raw chicken 
instant pot per direction on the web 

mixed with bbq sauce :) 
served on buns. 

mmmmm

chicken pot pie soup

 Chicken Pot Pie Soup 

(freezing for lunch!!) 

ngredients

• 2 tablespoons olive oil
• 1 lb. chicken breasts about 2 larger breasts
• 1 cup celery 1 inch pieces
• 1 cup carrot 1 inch pieces
• 1 cup onion finely chopped
• 1/2 tablespoon garlic finely minced
• 2 cups yukon gold potatoes peeled+ cut into 1 inch pieces
• 1 cup yukon gold potatoes peeled+ cut into quarters so that you can remove them at the end
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth or bone broth- low sodium!
• 1/4 teaspoon dried basil
• 3 tablespoons parsley for garnish
• 1/2 cup almond milk or milk/ other dairy free milk

Instructionsh

Instant Pot Instructions

• Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
• Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil.  Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.g
• Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in broth.
• Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
• Remove the large potato pieces + chicken breasts.
• Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot
• Place chicken breasts on a cutting board and shred.  Put the chicken back into the pot. 
• Stir together until combined and smooth. Garnish with parsley and serve.

Spanish rice