Fork tender chicken boobs in the Instant Pot! Stupid easy and ready in 15 min!
5 chicken breasts
Mrs Dash and garlic powder
2 tbsp oil
2 cups vegetable stock
Turn Pot on to sauté
Add oil to pot, sauté seasoned chicken breast in oil for about 2-3 minutes per side
Add vegetable stock to pot close lid and chose manual settings and set to 8 minutes.
Let Pot natural release , serve!
Stupid easy meal tonight!!!!
Man oh man I love my Instant Pot! This meal came together so fast and that’s how I like it. As a gastric bypass patient I cannot eat dry meat as it just kills my pouch and I get sick- this chicken came out so moist and tender you can cut it with a fork!
Here’s how it went down
Place 4-6 boneless skinless chicken breasts in the stainless steel pot ( I used 5)
Add in 1 cup of Honey Garlic sauce
Add in 1/2 cup water
Set instant pot to Poultry for 13 min then manually release when machine beeps done
Serve with rice and veggies and you have a complete meal
I don’t have the macro count for this but will add it later! Hey it’s chicken so it’s got lots of protein!
I’m pretty sure I could throw out every kitchen gadget/tool and live with just my Instant Pot!
It’s a blustery cold snowy day here in the North so I had chili on the brain. Here’s how it went Down
You will need
3 stalks celery
Bunch of green onions
1 can 6 bean medley
1 can Chili style tomatoes
1lb of extra lean ground turkey
3/4 c frozen corn
Garlic powder, chili powder and cumin – Turn your instant pot onto sauté , add in a little oil and then throw in the cut up veggies
Then add in ground turkey
Drain and rinse the can of beans , add to pot . Add tomatoes , corn and spices. No need to cook the turkey fully because you are going to let pressure do that.
Cancel the saute action, put the lid on and hit manual for 15 minutes. Boom Chili is done! Let it naturally release pressure as it will stay warm until you are ready to serve. I like to put mine on rice, top with sour cream and cheese!
This makes 6 big bowls and here’s the details/macros
Low fat, good carbs and high protein! Win win
My addiction to this machine is real! You can cook anything in it! Today I made a big batch of beef barley Stew and here’s how it went down. Turn the pot on to Sauté for about 20 min and add 1 tsp oil, then 1 package of Stew beef, making sure you brown all sides then remove and put on a plate
Now add mushrooms to pot, adding a little more oil if needed
Remove when well cooked. Now add 1 whole diced onion, 2 stalks celery and 2 large carrots – all diced
Cook until onion soft and translucent. Now add back into the pot the beef and mushrooms. Turn the pot to slow cook for 1 hour. Add 2 cartons of beef broth, 1 tsp each of basil, thyme and garlic powder. Add 1.5 cups of pearl barley or pot barley.
Once the time is up it will keep warm on the “keep warm” cycle.
So I love my instant pot!
I have literally used it everyday since I got it! I’ve made rice, baked potatoes, made soup and today I made Mac and cheese in less than 10 min!
Here’s what you will need
1 box elbow macaroni
3.5 c water
1 tbsp mustard
1 tsp hot sauce
1 tsp salt
1 heaping tbsp of Earth Balance
1 bag Daiya cheddar shreds
1 cup plain unsweetened plant based milk (I used Veggemo)
Put your macaroni, water, mustard, hot sauce, salt and earth balance in the pot. Hit the manual setting for 4 minutes.
Once finished, release the pressure and stir. Add in the Daiya and milk, stir. Put the lid back on and let it rest on the warm mode until you are ready to eat
I let mine sit for about 10-15 minutes then it was so creamy and yummy!
Quick and easy meal! This pot is my new best friend!