Instant Pot
Cooking Time - 25 minutes
Servings - 5
This recipe came from tastesbetterfromscratch.com.
Ingredients:
1-pound Boneless Skinless Chicken Breasts
Salt and Freshly Ground Pepper, to taste
½ teaspoon Garlic Powder
1/4 teaspoon Ground Ginger
2 cups Teriyaki Sauce, divided (I prefer Primal Kitchen Brand)
1½ cups uncooked Jasmine rice, washed, rinsed and drained thoroughly (or other long grained rice)
1½ cups Low-Sodium Chicken Broth (or Water)
2 teaspoons Olive Oil
2 Bell Peppers, chopped
1 Head Fresh Broccoli, chopped into florets
FOR GARNISH:
Sesame Seeds
Green Onion, chopped
Sriracha Hot Sauce (or crushed red pepper flakes)
Instructions:
DISCLAIMER: I developed and tested this recipe in my 6-QUART INSTANT POT DUO. If you are using a larger IP or a newer brand you may need to add more liquid so that you don't get a burn notice. (The new IP are much more sensitive.) Not all instant pot recipes work perfectly for all types of instant pots.
Rinse rice with water until it runs clear.
Add rice and 1½ cups water (or chicken broth) to the bottom of the instant pot. Spread into a single layer, making sure rice is covered with water.
Season chicken breasts on all sides with salt and pepper, garlic powder and ground ginger. Add chicken to instant pot, nestling it on top of the rice.
Pour ¼ cup teriyaki sauce over chicken. Secure the lid and set the valve to sealing.
Cook on manual or pressure cook, HIGH pressure, for 4 minutes (IF using a THICK chicken breast, cook for 6-8 minutes on HIGH pressure.)
Once the Instant Pot timer beeps, allow the pressure cooker to release naturally for 10 minutes, then quick release the remaining pressure.
While the mixture cooks, heat oil in a large skillet. Once hot, add chopped vegetables and sauté until tender. Add a few spoonfuls of teriyaki sauce to the vegetables and toss to coat.
Open the Instant Pot Lid and remove chicken to a cutting board to rest for 5 minutes. Fluff rice with a fork.
Chop the chicken against the grain and add it and the vegetables back in the pot with the rice.
Spoon servings into bowls and top with desired amount of teriyaki sauce.
Garnish with sesame seeds, green onions and sriracha hot sauce or crushed red pepper flakes, if desired.
Cooking Time - 37 minutes
Servings - 4
This recipe came from onceamonthmeals.com! There is a Freeze for Later option in the recipe! You can click on the photo for the recipe!
Ingredients:
1-pound Boneless Pork Chops
1 teaspoon Salt
1 cup Onion, sliced
2 teaspoons Minced Garlic Cloves
½ teaspoon Dried Thyme
2 cups Brussels sprouts, halved
1 cup Carrot, chunked
1 cup Chicken Broth/Stock
1 Tablespoon Tapioca Flour (Cornstarch will also work)
Instructions:
**Due to the nature of pressure cooking, there is always room for inconsistency. The times here are based off 4 fresh servings. If you are using more servings, you may need to increase your time. *
Sprinkle pork chops with salt.
Add pork chops, garlic, thyme and onions to pot with chicken broth
Lock cover in place and seal steam nozzle.
Cook on HIGH pressure for 15 minutes.
Do a quick release of the pressure.
Remove lid and add brussels sprouts and carrots.
Cook on HIGH pressure for 3 minutes.
Quick release and remove lid.
Remove pork chops and vegetables from inner pot and add tapioca flour (or cornstarch) to cooking liquid. Whisk until thickened.
Serve gravy over pork chops, brussels sprouts and carrots.
Cooking Time - 17 minutes
Cooking rice in an Instant Pot every single time needs a guide that tells you the rice to liquid ratio, how long to cook it and all other tips. This basic guide to cooking perfect rice in an Instant Pot is not just for beginners. You'll love how easy it is to make rice in an Instant Pot!!
This guide comes from Currytrail.in. If you love rice read all the tips and tricks to doing it click the photo.
WHITE RICE
Rinse - You can use white rice or basmati rice. Basmati rice is long grain aromatic rice. The first step is to rinse the rice. The debate here is to rinse or not to rinse rice. I ALWAYS rinse rice. Rinse by gently scrubbing rice with your fingertips not just removes dirt but also excess starch. The cloudy water you see when you rinse rice is starch and we want to remove the excess starch which will prevent the rice from becoming gluggy.
Rice to liquid ratio -
1 cup Rice
1 cup Liquid (you can use vegetable broth, chicken broth or just water), remember 1 cup liquid is measured 250 ml
1 Tablespoon Vegetable Oil
¼ teaspoon Sea Salt
For long grain Basmati rice -
1 cup Basmati Rice
1¼ cup Liquid
1 Tablespoon Vegetable Oil
¼ teaspoon Sea Salt
Adding a little oil while cooking rice prevents it from sticking to the pan and also makes rice grains nice and fluffy separate grains of rice. This step can be avoided but I recommend you try it once with the oil to see the difference. You'll love how each grain of rice is separated.
Turn on Instant Pot. Click sauté mode. Add oil to it and add the rinsed wet rice. Sauté for 2 minutes with constant stirring.
Add 250 ml of water + vegetable or chicken broth or just water over the rice.
Season with salt
Before closing the lid, stir the rice and liquids a little. This will evenly spread the rice in the pressure cooker pan for even cooking. Place the lid on and set the valve to sealing. Press RICE on the panel. You want the timer to show 12 minutes. If not adjust the timer to 12 minutes. Once done let it natural release for 10 minutes. If there is still pressure after 10 minutes release the remaining pressure. Open the lid, fluff the rice and serve.
BROWN RICE
Rinse the rice until clear water comes out.
Measure out the following:
1 cup Rice
1¼ cup Liquid
1 Tablespoon Vegetable Oil
¼ teaspoon Sea Salt
Turn on Instant Pot. Click sauté mode. Add oil to it and add the rinsed wet rice. Sauté for 2 minutes with constant stirring.
Add liquids.
Place lid on pot and set the valve to sealing.
Press RICE on the panel and set the timer for 23 minutes. Once done let it natural release for 10 minutes.
Fluff with fork and serve.
Cooking Time - 1 hour 10 minutes
Servings - 4-6
This is a feel-good recipe. Recipe found on wholekitchensink.com. Click photo for link.
Ingredients
2.5 to 3-pound Beef Chuck Roast, roughly chopped into large pieces
1 Tablespoon Avocado or Olive Oil
3 Large Potatoes, washed and chopped into large 2" chunks
2-3 Long Carrots, washed and chopped into 2" chunks (peel if desired)
1 Medium Onion, peeled and sliced into discs (leave them in whole slices)
1 cup Beef Bone Broth
2 teaspoons Garlic Powder
½ teaspoon Salt
½ teaspoon Pepper
⅛ cup Arrowroot Flour (or Cornstarch)
⅓ cup Cold Water
Instructions
Set instant pot to sauté function and add the oil. When the oil is hot, add the beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside.
Add potatoes to the bottom of the instant pot, then layer carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed.
Place the beef on top of the vegetables, pour in the beef bone broth and put the lid on. Set the venting valve to "sealing".
Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid.
Remove the beef and shred (beef should shred extremely easily with a fork or your tongs. Remove vegetables with a slotted spoon.
Mix the arrowroot flour (or cornstarch) and cold water together in a small dish until dissolved. Set the instant pot again to "sauté" and add the arrowroot/cornstarch to the liquid in the instant pot.
Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 c. arrowroot or cornstarch mixed with water to the gravy. The amount of arrowroot/cornstarch needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot/cornstarch as needed.
Pour gravy over pot roast and vegetables and serve!
Cooking Time - 30 minutes
Servings - 4
Here's another tasty recipe for you. If you haven't caught on by now, I have posted a lot of wholekitchensink.com recipes. That's because I love her recipes. Check out her other recipes if you feel inclined to do so. Click the photo for the link to this and other recipes.
Ingredients
1½ pounds Flank Steak, thinly sliced against the grain
2-3 Crowns of Broccoli, broken into florets
¾ cup Beef Broth
½ cup Coconut Aminos (or Soy Sauce)
2 Tablespoons Avocado Oil or Olive Oil
2 Tablespoons Sesame Oil
1 Tablespoon Minced Garlic
1 Tablespoon Arrowroot Flour (or Cornstarch)
½ Tablespoon Grated Ginger
½ teaspoon Onion Powder
¼ teaspoon Salt
¼ teaspoon Red Pepper Flakes
⅛ teaspoon Pepper
Sesame Seeds, to garnish
Chopped Green Onions, to garnish
Instructions
Turn instant pot onto "sauté" mode and add avocado or olive oil.
Once oil is sizzling, sear sliced beef (about 30 seconds - 1 minute on each side) in batches, ensuring not to overcrowd or over cook. Transfer to plate once all is browned.
Once all beef is browned and, on the plate, add minced garlic to the instant pot and sauté until fragrant, about 1 minute.
Add the beef broth, ginger, coconut aminos (or soy sauce), sesame oil, onion powder, red pepper flakes, salt and pepper. Add beef and juices from the plate to the instant pot, close the lid and set to "sealing".
Select manual and set the timer for 10 minutes.
While beef and sauce are cooking, place broccoli florets in a microwave safe dish filled 3/4ths with water. Microwave for 3 minutes until lightly steamed for al dente broccoli. Drain water and set aside. Mix in with the beef after cooking. *See notes for additional ways to cook the broccoli.
Once beef is done, do a quick release and put the instant pot back into "sauté" mode.
Slowly add the arrowroot flour (or cornstarch), using a fork to whisk the liquid as you add it. Add in broccoli and continue stirring until sauce thickens.
Remove beef and broccoli with a slotted spoon and arrange on a large serving dish or meal prep containers. Allow the remaining liquid to continue simmering and thickening.
Once it's thick and bubbling, pour sauce over beef and broccoli.
Garnish with sesame seeds, green onions or red pepper flakes.
Optional way to cook broccoli:
Once the beef is done, do a quick release, remove lid and place in broccoli. Close the lid again, set to 0:00 manual, and set to "sealing" to steam the broccoli. This will cook the broccoli more thoroughly as opposed to lightly steaming it for more fork tender broccoli. Then continue with step 7.
Cooking Time - 45 minutes
Servings - 6
This one surprised me. I was certain the only way I liked a whole chicken was in my convection roast oven for 2.5-3 hours. One day I just didn't have time for that and tried this recipe out. It was surprisingly very good, and I'm picky with how chicken is cooked. Recipe found on apinchofhealthy.com. Click the picture for the full recipe.
Ingredients
1 Whole Chicken (mine was 4.3 pounds)
1½ teaspoons Salt
½ teaspoon Pepper
1 teaspoon Granulated Garlic
1 teaspoon Paprika
1¾ tablespoons Avocado Oil (or you can use coconut or canola - something with a high smoke point)
1 Yellow Onion, quartered, optional
1 Lemon, halved, optional
1 cup Chicken Stock or Broth
Instructions
Remove all parts from the cavity of the chicken. Rinse and pat dry with paper towels.
Optional: place onion and lemon in cavity of the chicken.
Combine all the spices, including salt and pepper, in a small ramekin dish; stir together.
Add the oil to the spices and stir until incorporated.
Turn on your Instant Pot to preheat on the sauté setting on "normal".
Rub half the oil and sauce mixture on the breast side of the chicken.
Place the chicken, breast side down, in preheated Instant Pot.
Carefully rub the other half of the oil and spices on the other side of the chicken.
Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 total.
Carefully flip the chicken over to the other side, and let it crisp up the skin on the other side for about 1 minute. Flipping it was a little awkward, but it helps to use a sturdy burger flipper and some tongs.
Optional step: If you don't want your chicken sitting in the liquids, you can remove the chicken after it browns on the second side and place the trivet in the pot. Then place the chicken, breast side up, on the trivet.
Add in the chicken stock.
Place the lid on and lock it, per Instant Pot instructions.
Set to manual high pressure for 25 minutes.
Allow the Instant Pot to depressurize naturally (I.e., do not use the venting lever, but allow the pressure to dissipate slowly. Mine took about 15 minutes.)
Remove the lid and transfer chicken to serving plate. Mine was so tender that it was falling apart!
Let the chicken rest for about 5 minutes prior to serving.
I like to spoon or brush a little of the cooking liquid over the top just prior to serving to make the chicken extra juicy.
Cooking Time - 25 minutes
Servings - 4-6
Whole30 instant pot sweet and sour chicken is so easy and so quick to make. It’s completely Paleo, sugar free, gluten free, and made in less than 30 minutes. The simplicity of this recipe makes it perfect for a weeknight meal that’s family friendly, or for Whole30 meal prep. Recipe found on wholekitchensink.com.
Ingredients
For the chicken:
2 Tablespoons Olive Oil or Ghee
1½ pounds Boneless, Skinless Chicken Breasts, diced into 1.5-2-inch pieces (about 3 large chicken breasts)
1 Medium Red Onion, halved and then chopped into 1-inch pieces
1 Red Pepper, seeds and stem removed, chopped into 1-2-inch pieces
¾ cup Canned Pineapple Chunks
½ teaspoon Salt
For the sauce:
⅓ cup Rice Vinegar
⅓ cup Primal Kitchen Whole 30 Approved Ketchup
⅔ cup Pineapple Juice, from canned pineapple
½ cup coconut aminos (or soy sauce)
1 Tablespoon Minced Garlic
1 teaspoon Chinese 5 Spice Seasoning, omit if you don't have it
2 Tablespoons Arrowroot Flour (or Cornstarch) mixed with ⅓ cup cold water for thickening
Instructions
Select "sauté" mode on the instant pot and add the sesame oil to the pot. Once hot, add the diced chicken and salt and sear for 1 minute on each side, flipping using tongs.
Press "cancel" and then add the peppers, onions and pineapple chunks to the top of the chicken. Do not stir.
Mix all sauce ingredients except for the arrowroot flour (or cornstarch) and water in a small bowl. Add the sauce into the instant pot, close the lid and set to "manual high pressure" for 5 minutes. Make sure the venting valve is set to sealed.
Once done, do a quick release and remove the lid. With a slotted spoon, remove the chicken and vegetables and place into the serving dish.
Select "sauté" mode again. Mix the arrowroot (or cornstarch) and cold water together until it dissolves and pour mixture into remaining liquid in the instant pot. Stir to combine and let it come to a rolling simmer.
Sauce will begin to thicken, keep stirring for about 2 minutes and once the simmer slows to a rolling bubble, sauce is done. Pour sauce over chicken and vegetables. Add sesame seeds, green onions or cilantro to preference and serve with cauliflower rice.
Cooking Time - 50 minutes
Servings - 4-6
Make this Italian-inspired Creamy Instant Pot Tuscan Chicken. Tender chicken immersed in simple yet richly balanced creamy garlic sauce with caramelized mushrooms. Crazy satisfying easy weeknight meal! Recipe found at pressurecookrecipes.com.
Ingredients
4-6 Skinless Chicken Breasts or Skinless Chicken Thighs
2 Tablespoons Unsalted Butter or Olive Oil
2 teaspoons Italian Seasoning
8 Cremini Mushrooms, sliced
1 Tablespoons Soy Sauce or Coconut Aminos
¾ cup Unsalted Chicken Stock
4 Garlic Cloves, minced
60 to 80 grams Grape Tomatoes
1 cup Spinach
½ cup Coconut Almond Milk
¼ cup Freshly Grated Parmesan Cheese
Thickener:
3½ Tablespoons Arrowroot Powder
¼ cup Cold Water for thickening
Instructions
Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using sauté function. Wait until it says HOT. This prevents the chicken from sticking to the pot. Pat dry the chicken and season one side gently with salt & black pepper. Add in 2 tbsp unsalted butter or olive oil. Quickly add the chicken to prevent butter from burning. While one side is browning, season the other side with more salt & black pepper. Brown the first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside. *For better browning results, brown the chicken in 2 batches using the same cooking times.
Sauté Garlic & Mushrooms: Add minced garlic, then sauté for 30 seconds until fragrant. Add sliced mushrooms, season with salt & black pepper, then sauté for 1 minute. Add 2 tsp Italian seasonings, then sauté for another minute.
Deglaze Instant Pot: Mix 1 tbsp soy sauce or coconut aminos +3/4 cup unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
Pressure cook the chicken: Add in browned chicken + meat juice. Pressure cook chicken at: - Chicken Thighs - High Pressure 5 minutes + Natural Release 10 minutes. - Chicken Breasts - High Pressure 4 minutes + Natural Release 10 minutes. After 10 minutes, release remaining pressure.
Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (sauté button). Add in 1 cup spinach and 60-80 grams grape tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup coconut almond milk and 1/4 cup parmesan cheese.
Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp arrowroot powder + 1/4 cup cold water together in a small mixing bowl. Add the arrowroot mixture 1/3 at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season.
Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!