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Instant Pot Chicken and Rice-Nicole Price (Morgenegg)

Source: natashaskitchen.com

Ingredients:

  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 large carrots, thickly grated or julienned
  • 1 1/2 pounds chicken, cubed
  • 2 teaspoons sea salt, divided
  • 1/4 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 2 cups Jasmine rice, un-rinsed
  • 1 head garlic, unpeeled, cut in half crosswise
  • 1/3 cup parsley, finely chopped, plus more to garnish
  • 1/2 cup shredded parmesan cheese, plus more to serve

Directions:

Set instant pot to saute on high heat, add butter, oil, chopped onion, grated carrots, and 1 teaspoon salt. Saute. stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1 teaspoon salt, and 1/4 teaspoon pepper. Saute, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halve on top, cut-side down. Cover and cook on manual high pressure for 10 minutes, then quick release.

Open the lid and stir in 1/2 cup parmesan and 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

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Instant Pot Stuffed Shells-Nicole Price (Morgenegg)

Source: number-2-pencil.com

Ingredients:

  • 15 ounces ricotta
  • 2 cups mozzarella cheese, divided
  • 1/2 cup shredded parmesan cheese
  • 2 cloves minced garlic
  • 1 egg
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup fresh parsley, chopped
  • 12 ounce jumbo pasta shells
  • 24 ounce marinara sauce
  • 1 cup water

Directions:

In a mixing bowl, combine the ricotta, 1 cup mozzarella, parmesan, egg, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley. Transfer mixture to a gallon sized bag

Add water to instant pot. Snip corner of the gallon bag to fill uncooked pasta shells with ricotta mixture, transferring them to instant pot as they are filled

Top the stuffed shells with marinara sauce. Do not stir. Set instant pot o cook on high pressure for 10 minutes via manual mode. After cooking, use quick pressure release. Top with remaining mozzarella cheese and cover with lid until cheese melts.

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Instant Pot Butter Chicken Recipe – This is the recipe Brittney uses

  • 3 tablespoons unsalted butter
  • 5 cloves garlic about 5 teaspoons, minced or crushed
  • 2 inch (5 cm) fresh ginger root grated (about 2 tablespoons)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder optional
  • 1 teaspoon salt add more if needed
  • 2 pounds (900g) chicken thighs skinless, boneless, diced into bite-size pieces
  • 17 oz (500g) tomato sauce or passata
  • 1 cup (250ml) heavy whipping cream or coconut milk, or half and half*
  • 2 tablespoons fresh parsley, mint, or cilantro for garnish

On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).

Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting.

Add the chicken thighs, give everything a mix.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.

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Chicken Tortilla Soup – Andrea Roskelley (Crock Pot or Instant Pot

  • 1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
  • 10 oz. diced tomatoes with green chilies
  • 14.5 oz. diced tomatoes (no salt added)
  • 1 cup frozen corn thawed (Andrea uses canned so that’s fine too)
  • 1 cup black beans (no salt added), drained & rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced (Andrea didn’t use because she didn’t have so whatever you have works)
  • 2 cloves garlic, minced
  • 4 cups of organic, low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. Himalayan salt
  • 1/4 tsp. black pepper

Tortilla Strips:

  • organic corn tortillas
  • olive oil cooking spray
  • Himalayan salt

Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro

Instructions for crock pot

  1. Toss all the ingredients for the soup into your crock pot. Stir, turn on low, and go about your day. Check back in 6-8 hours.
  2. Before serving, shred the chicken.

To make homemade tortilla strips:

  1. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  2. Enjoy with toppings!

Instructions for Instant Pot

  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.
  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
  3. To make homemade tortilla strips:
  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  5. Enjoy with toppings!