Instant Pot Asian Peanut Chicken

Ingredients

• 1/4 cup reduced sodium soy sauce
• 1/4 cup natural peanut butter
• 2 cloves minced garlic
• 1 tablespoon chopped ginger (or 1 teaspoon powdered)
• 2 tablespoons maple syrup
• 2 tablespoons sesame oil
• 1/2 teaspoon red pepper flakes
• 1/4 cup water
• 4 cups 1 inch sweet potato cubes (1 large sweet potato)
• 2 carrots (peeled & sliced)
• 1 red onion (sliced)
• 1 lb boneless skinless chicken breasts (each breast cut in 2 lengthwise for Instant Pot)

To serve

• 4 handfulls spinach
• peanuts
• green onions
• rice or cauliflower rice

Instructions

1. Instant Pot- Combine all ingredients in the Instant Pot. Pressure cook for 5 minutes; allow pressure to naturally release for 5 minutes before releasing the rest.
2. Slow Cooker- Combine all ingredients in a 5 or 6 quart slow cooker. Cook for 4 hours on low.
3. Add in the spinach and stir into the sauce until it is wilted.
4. Cut the chicken into bite sized pieces and return to the sauce. 
5. Serve over rice or cauliflower rice.

To Prep Ahead and Freeze

1. In a gallon sized heavy duty freezer bag, add the soy sauce, peanut butter, garlic, ginger, maple syrup, sesame oil, red pepper flakes and water. Squish it all together until it is roughly combined.
2. Add in the sweet potato cubes, carrots, red onion and chicken.
3. Squeeze as much air as possible out of the bag and freeze flat.
4. Thaw completely before cooking as directed above.

Recipe Notes

Nutritional info excludes rice, peanuts or other serving suggestions.

Swaps:
gluten-free: use tamari or coconut aminos in place of soy sauce vegetarian & vegan: swap the chicken for a 15 or 19 oz can of chickpeas (drain and rinse first; they can go in the freezer too!)

low carb: swap maple syrup for 1.5 tsp monk fruit sweetener; omit the sweet potato and carrot.

• Instant Pot- After chicken has cooked, remove from the pot, select 'sautee' an add in some low carb vegetables: green beans, broccoli, zucchini. Cook for 5 or so minutes until softened. Serve with cauliflower rice.
• Slow Cooker- Add low carb veggies such as green beans, broccoli, zucchini during the last 1 hour of cooking.

Chicken Stew

PREP TIME 15 minutes

COOK TIME 40 minutes

TOTAL TIME 55 minutes

Ingredients

• 8 chicken thighs about 1 1/2 pounds, diced
• 2 tablespoon olive oil
• 2 carrots diced
• 1 small onion
• 2 stalks celery diced
• 5 tablespoons flour divided
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/4 teaspoon sage
• salt and pepper to taste
• 1 1/2 cups potatoes peeled and diced
• 1 1/2 cups sweet potatoes peeled and diced
• 1/2 red pepper finely diced
• 1/4 cup white wine
• 4 cups chicken broth or chicken stock
• 1 cup green beans or peas
• 1/2 cup heavy cream

Instructions

1. In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside. 
2. Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
3. Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
4. Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
5. To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.

Instant Pot Meatloaf and Mashed Potatoes

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

INGREDIENTS
FOR THE MEATLOAF:

• 2 lb. ground beef (I used a lean ground beef)

• 1 cup breadcrumbs

• 2 eggs

• 1/2 cup onion, diced

• 2 tsp garlic powder

• 2 tsp dried parsley

• 1 tsp salt and pepper

• 1/2 cup honey bbq sauce

FOR THE MEATLOAF TOPPING:

• 2 tbsp brown sugar

• 2 tbsp mustard

• 1/3 cup ketchup

FOR THE POTATOES:

• 3 lbs. yellow potatoes, washed and quartered

• 1 cup chicken broth

• 1 cup half and half

• 4 tbsp butter

• 3/4 cup sour cream

• 1 tsp garlic powder

• salt and pepper to taste

INSTRUCTIONS

1. Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.
2. Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.
3. Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees.
4. Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.
5. Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.
6. Serve the meatloaf in slices with the mashed potatoes. Enjoy!

NOTES
Some people are finding that 20 minutes is not enough time to fully cook their meatloaf. I use an 8 quart Instant Pot for this recipe and 20 minutes works great. If your IP is smaller, try increasing the time up to 25 minutes. If it’s still not cooked in the center, you can finish it in the oven at 350 degrees. Once it’s cooked through finish with the topping and broil.

Instant Pot HK Tomato Pork Chops

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings4

Calories314kcal

AuthorAmy + Jacky

Ingredients

• 4 boneless pork chops (1.25 inches thick)

Marinade

• 1/2 teaspoon (2.3g) white sugar
• 1/4 teaspoon (1.5g) salt
• 1/4 teaspoon (1.25ml) sesame oil
• 1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
• 1/2 tablespoon (7.5ml) dark soy sauce

Other Ingredients

• 1 medium onion , sliced
• 4 garlic cloves , minced
• 1 small shallot , diced
• 8 mushrooms , sliced (optional)
• 1 large tomato, diced
• 50 ml tomato paste (roughly 1/5 cup)
• 2 tablespoons (30ml) ketchup
• 1 tablespoon (15ml) peanut oil
• 1 tablespoon (14g) white sugar
• 1 teaspoon (5ml) Worcestershire sauce
• 1 cup (250ml) water
• Kosher salt and ground black pepper
• 1 ½ tablespoon (12g) cornstarch mixed with 2 (30ml) tablespoons water

Instructions

• Tenderize Pork Chops: Use the back-end of a heavy knife, pound both sides of pork chops to tenderize the meat.
• Marinate Pork Chops: Marinate tenderized pork chops for 20 minutes with ½ tsp (2.3g) sugar, ¼ tsp (1.5g) salt, ¼ tsp (1.25ml) sesame oil, 1 tbsp (15ml) light soy sauce, and ½ tbsp (7.5ml) dark soy sauce.
• Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you place the pork chops in the pot (Instant Pot: wait until the indicator says HOT). This will prevent the pork chops from sticking to the pot.
• Prepare Other Ingredients: Clean mushrooms with a damp paper towel and prepare remaining ingredients as listed.
• Sauté Pork Chops: Add peanut oil in the pot. Ensure to coat oil over the whole bottom of the pot. Add in marinated pork chops, then let it brown for roughly 1 – 1 ½ minute on each side (don’t need to constantly flip the pork chops). Do not let it burn. Remove and set aside.
• Brown Onion, Shallot, Garlic, and Mushrooms: Add in sliced onions, diced shallot and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook onions and shallot for roughly 1 minute until softened. Then, add garlic and stir for 30 seconds until fragrant. Add in mushrooms and cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
• Deglaze: Add ¼ cup (63ml) water and fully deglaze the bottom of the pot with a wooden spoon.
• Create Tomato Sauce: Add in ¾ cup (188ml) water, 2 tbsp (30ml) ketchup, 1 tbsp (14g) sugar, 1 tsp (5ml) Worcestershire sauce, and 50ml tomato paste (See Tips). Mix well.
• Pressure Cook Pork Chops: Place pork chops back with all the meat juice in the pot. Close lid and pressure cook at High Pressure for 1 minute. Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
• Taste & Thicken Tomato Sauce: Remove pork chops and set aside. Turn heat to medium (Instant Pot: Press sauté button). Taste the seasoning one more time. Add more salt and pepper if desired. Add in diced tomato. Mix cornstarch with water and mix it into the tomato sauce one third at a time until desired thickness.
• Serve: Drizzle the tomato sauce over the pork chops and serve immediately with side dishes!

Notes

Tenderize Pork Chops: Make sure to tenderize the pork chops before marinating them. This is an important step.

Mixing in the Tomato Paste: Mixing in 50 ml tomato paste to 250 ml of water should not cause scorching. If you are unsure, just let the tomato paste sit on top of all the other ingredients unmixed. Avoid mixing in the tomato paste if you exceed the 1 cup of tomato paste to 5 cups of water ratio.

*The Total Cooking Time does not include idle/inactive time.

Instant Pot Beef Stew

• Author: ifoodreal.com
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 7 (6 Qt.), 11 (8 Qt.) servings

Ingredients

8 Quart Instant Pot

• 1 large onion, chopped
• 3 large carrots, chopped
• 4 small celery stalks, chopped
• 4 large garlic cloves, grated & divided
• 3 lbs potatoes, cubed
• 2 lbs beef, cubed*
• 6 oz can tomato paste
• 2 bouillon cubes**
• 3 cups water**
• 1 1/2 tsp oregano
• 1 1/2 tsp thyme
• 1 1/4 tsp salt
• Ground black pepper, to taste
• 4 bay leaves
• 7 peppercorns
• 2 cups frozen peas
• 1 cup dill, finely chopped

Instructions

1. In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes and beef as you are cutting them. Then add tomato paste, bouillon + water or stock, oregano, thyme, salt, pepper, bay leaves and peppercorns. Stir.
2. Close the lid, set pressure vent to Sealing and press Stew for 30 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
3. When display says OFF, stew is ready. Now your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-20 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside. Trust me, it’s a messy process and I usually do not have time to wait.
4. Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir and serve hot.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*You can use frozen cubed meat. Just add 10 minutes to cooking time.
**Replace with any stock.

THAI CHICKEN STEW/SOUP

SERVES: 8
PREP TIME: 12 mins
  
COOK TIME: 12 mins TOTAL TIME: 24 mins

INGREDIENTS:

3 pounds boneless chicken (thighs or breasts will work)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 (13.5-ounce) can full-fat coconut milk
1/3 cup tomato paste
1/2 cup Thai red curry paste
2 tablespoons fish sauce
2 tablespoons coconut aminos
2 teaspoons fresh lime juice
2 teaspoons sea salt
3/4 teaspoon ground ginger
4 cups mixed vegetables (frozen or fresh)
fresh cilantro, for garnish
rice, for serving

INSTRUCTIONS:

Place the chicken, onion, garlic, in the bowl of an electric pressure cooker (such as an InstantPot).
Pour in the coconut milk, tomato paste, curry paste, fish sauce, coconut aminos, lime juice, salt, and ginger and stir to coat the chicken.
Secure the lid and set the machine to Meat/Stew for 10 minutes, or 15 minutes if using frozen chicken. If using a different machine, use manual high pressure.
When the timer sounds, release the pressure immediately and remove the chicken with tongs. Give it a rough chop then return it to the pot. Add the vegetables to the top. Reseal the lid and set the machine again for 2 minutes. Release the pressure and stir the vegetables into the sauce. Serve garnished with cilantro.

https://againstallgrain.com/2017/10/02/pressure-cooker-thai-chicken-stew/

** If you add 6-8 cups of chicken broth (half with the first pressurization and the rest with the second pressurization), then it become thai chicken soup. Over vermicelli noodles, it's very similar to your thai chicken soup recipe!

Instant Pot Creamy Sausage & Spinach Tortellini Soup

Prep Time

10 mins

Cook Time

1 min

Total Time

11 mins

 

Instant Pot Creamy Sausage & Spinach Tortellini Soup is loaded with spinach, sausage, veggies, and tortellini! Even sweeter, all this soup only takes is a few minutes of prep, and a couple minutes of cooking time in the Instant Pot, to taste like you have been stewing it all day!

Course: Main Course, Soup

Cuisine: Italian

Servings: 5 people

Calories: 697 kcal

Ingredients

• 1 lb ground Italian sausage
• 1 medium yello onion chopped
• 3 large carrots chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups beef stock
• 1/4 cup cornstarch
• 1/4 cup water
• 3 12 ounce cans evaporated milk
• 1 10 ounce packet fresh three cheese tortellini found in the refrigerated section of your grocer
• 2-1/2 cups fresh baby spinach
• 1 cup regular milk whole, reduced fat, fat free, ect.

Instructions

1. Turn Instant Pot onto saute. When hot, add sausage and garlic and cook until meat is browned.
2. When sausage is browned, add carrots, onion, and celery, and cook until fragrant (about 3-4 minutes).
3. Turn Instant Pot off and add salt, pepper, Italian seasoning, beef stock and tortellini. Turn Instant Pot on to manual high pressure for HALF the time it mentions on the back of the tortellini package. Mine said three minutes so I cooked it for 1 minute on manual high pressure.
4. When timer is up, quick release the pressure.
5. Turn Instant Pot off and then back onto saute.
6. Add evaporated milk and regular milk, heat until boiling. While milk is heating, mix together cornstarch and water.
7. When milk comes to a boil, add cornstarch mixture and stir well. Cook for another minute then turn Instant Pot off. Add the spinach and stir until wilted. Let soup sit for 2-3 minutes to thicken.
8. Serve with crusty bread and enjoy!