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Chicken Lazone

  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 pounds chicken tenders
  • 2 TBS butter
  • 2 TBS vegetable oil
  • 1/2 cup chicken broth
  • 2 TBS cornstarch
  • 2 TBS water
  • 2 cups heavy cream
  • 10 to 12 ounces spaghetti, prepared according to package directions
  • 2 TBS finely chopped fresh flat-leaf parsley

PREP: In a bowl combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add the chicken; toss with your hands to coat the chicken with spices.

COOK: Select SAUTE on the Instant Pot and adjust to NORMAL. When hot, add the butter and oil. Stir until butter is melted. Briefly saute the chicken, a few pieces at a time, on both sides and remove to a plate.

When all the chicken has been sauteed, press CANCEL, and add the chicken broth and chicken to the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook on high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press CANCEL.

In a small bowl dissolve the cornstarch in the 2 TBS water. Push the chicken to one side of the pot and add cornstarch mixture. Stir to combine. Select SAUTE and constantly stir until sauce thickens. Press CANCEL and gradually stir in heavy cream.

SERVE: Serve chicken and sauce over spaghetti. Sprinkle with parsley.

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Pork Goulash

  • 1 cups chicken broth
  • 3 TBS sweet paprika
  • 1-1/2 TBS flour
  • 1 tsp. dried dill
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 TBS olive oil
  • One 2-1/2 pound boneless skinless pork shoulder, preferably pork butt, cut into 2-inch pieces
  • 1 medium yellow onion, chopped
  • 1 pound baby carrots
  • One 14 ounce can diced tomatoes (about 1-3/4 cups)
  1. Whisk the broth, paprika, flour, dill, thyme, salt, and pepper in a large bowl until the flour dissolves; set aside.
  2. Heat the oil in a 6 quart pressure cooker set over medium heat or in a 6 quart electric pressure cooker set to the browning function. Add the pork chunks, as many as will fit without crowding; brown on all sides turning occasionally, about 6 minutes per batch. Transfer the pork to a bowl and continue browning more as needed.
  3. Add onions to the pot, cook, stirring often, until softened, about 4 minutes. Stir in the carrots and tomatoes, pour in the broth mixture and stir well. Return the meat and any juices in the bowl to the cooker, stirring well to coat the pieces in the sauce.
  4. Lock the lid into place

Stovetop: Raise the heat to high to bring the pot to high pressure. Once this pressure has been reached, reduce the heat as much as possible to maintain this pressure. Cook for 25 minutes.

Electric: Set the machine to cook at high pressure. Set the machine’s timer for 40 minutes.

5. Reduce the pressure.

Stovetop: Take the pot off the heat. Allow pressure to return to normal, about 15 minutes.

Electric: Turn off or unplug machine – don’t let it jump to its keep-warm setting. Allow pressure to drop to normal naturally, about 15 to 20 minutes.

6. Unlock and open the cooker. Stir the stew before serving.

Serve with sour cream if desired.

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Baked Potato Soup

  • 3 russet potatoes (about 2 pounds)
  • 2 cups very small broccoli florets, if desired
  • 1 cup water for steaming
  • 3 TBS unsalted butter (I only buy salted so just decrease the amount of salt you add to the soup)
  • 1/2 medium onion, chopped (about 1/2 cup)
  • 1 TBS flour
  • 1 tsp. mustard powder
  • 1 cup milk
  • 2 cups vegetable stock (I never have vegetable stock so would use chicken stock)
  • 1/2 cup heavy whipping cream
  • 1 tsp. kosher salt, plush more to taste (less if using salted butter)
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup sour cream, for garnish
  • 3 TBS minced fresh chives, for garnish
  • 2/3 cup shredded sharp Cheddar Cheese, for garnish
  1. Prepare potatoes. Peel the potatoes. Chop one into 1/2-inch cubes and the other 2 into 1- to 2- inch chunks. Set aside larger chunks.
  2. Pressure cook the potatoes and broccoli. Put the small (1/2-inch) potato cubes and the broccoli into a steamer basket. Pour the water into the Instant Pot and place the steamer basket inside. Lock lid into place. Select Manual; adjust the pressure to high and the time to 0 minutes. After the pot beeps, quick release the pressure. Unlock and remove the lid. Use tongs or a potholder to remove the steamer basket. Set aside.
  3. Prepare the soup. Pour the water out of the pot. Preheat the Instant Pot by selecting Saute and adjust to Normal for medium heat. Put the butter in the pot to melt. When it has stopped foaming, add the onion and cook, stirring frequently, until the onion pieces have separated and begun to soften, 2 to 3 minutes. Add the flour and mustard powder and stir to coat onions. Cook, stirring frequently, until the flour has darkened slightly, about 2 minutes. Add milk and stir. Bring the liquid to a simmer and cook until milk is smooth and thickened, about 3 minutes. Add the stock, cream, large potato chunks, and salt. Stir to combine.
  4. Pressure cook the soup. Lock the lid in place. Select Manual; adjust pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove lid.
  5. Finish the soup. Use a potato masher to break up the potatoes and thicken the soup. Add cooked potatoes and broccoli and let them simmer until warmed through. (Test a piece of potato first; if it’s not quite done, add the potatoes to simmer for a couple minutes before adding the broccoli.) Season with the black pepper and additional salt if necessary. Ladle into bowls, garnish with the sour cream, chives, and cheese, and serve.

COOKING TIP: Steaming some of the potatoes separately (as you’ll do in step 2) yields discrete pieces of potato, while the rest melt into the soup to thicken it. If you prefer, you can cook all the potatoes in the soup at once.

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Slow-Cooker Cheesey Chicken Manicotti

  • 2 Cups finely chopped cooked chicken
  • 1 container (15 oz) whole-milk ricotta cheese (can use cottage cheese)
  • 1 tsp. garlic salt
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup finely chopped fresh basil leaves
  • 14 uncooked manicotti shells (8 oz)
  • 1 jar (25.5 oz) tomato basil pasta sauce (or make your own)
  • 3/4 cup water
  • 2 cups shredded mozzarella cheese (8 oz)
  1. In a medium bowl, mix chicken, ricotta cheese, garlic salt, and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
  2. Spray 5-quart slow cooker with cooking spray. In a medium bowl, mix pasta sauce and water. Spread about 1/3 of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another 1/3 of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining 1/3 of sauce mixture.
  3. Cover; cook to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.
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Make-Ahead Slow-Cooker Herbed pork and Red Potatoes

  • 3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
  • 2 lb baby red potatoes
  • 3 medium carrots, peeled and roughly chopped (1 cups)
  • 1 large onion, coarsely chopped (1 1/2 cups)
  • 1 bulb garlic, cloves peeled
  • 1 spring fresh thyme
  • 1/4 cup honey
  • 1 Tbs salt
  • 1 tsp red pepper flakes

Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.

Thaw completely in refrigerator, 12 to 24 hours.

Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.

Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.