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.