Instant Pot Goulash

Instant Pot Goulash

• 2 tsp Olive Oil (only if using ground turkey)
• 1 lb Ground Beef or Ground Turkey (93% lean)
• 1 Onion, diced
• 1/2 cup Celery, diced
• 2 Bay Leaves
• 1/4 tsp Red Pepper Flakes (optional)
• 2 tsp Italian Seasoning
• 1/2 tsp Pepper
• 1 tsp Salt (or more to taste)
• 5 cloves Garlic, pressed or minced
• 1 1/2 Tbsp Worcestershire Sauce ( or Soy Sauce)
• 1 Green Bell Pepper, chopped
• 4 cups Chicken Broth, low sodium
• 2 cups (9 oz) Small Elbow Macaroni (If you use penne, you will need 3 cups. Weigh your pasta if you can)
• 1 Tbsp Paprika
• (1) 14 oz can Diced Tomatoes (with juice)
• (1) 14 oz can Tom
  ato Sauce (or Marinara Sauce, 2 cups)

To Finish

• 1 1/2 cups Corn, frozen or canned
• 1/4 cup Fresh Parsley, chopped

Optional

• 1-2 cups Cheese, shredded

Instructions

1. Turn on the pressure cooker's Sauté setting. When the pot is hot add oil (if using ground turkey) or add the ground beef. Also add onion, celery, bay leaves. Cook until onion starts to turn translucent.
2. Add the red pepper flakes, Italian seasoning, pepper, salt, garlic, Worcestershire (or soy sauce), and green bell pepper. Stir, and sauté for a couple of minutes.
3. Pour in the broth and stir. Put a glass lid on the pot and let the broth heat up to barely a simmer. Then add the macaroni and paprika. Stir.
4. Add the diced tomatoes and the tomato sauce, but do not stir.
5. Put the lid on the pot and lock in place. Set the steam release knob to the Sealing position.
6. Cancel the Sauté setting and press the Pressure Cook/Manual button (or dial), Then use the + or - button (or dial) to choose 4 minutes (choose 3 if you like more al dente firm pasta).
7. When the cooking cycle is finished, do a controlled Quick Release of the steam/pressure by turning the knob towards the Venting position in bursts, until you feel confident that no sauce will come out of the steam vent with the steam. Then turn the knob all the way to the Venting position to continue venting all of the steam.
8. When the pin in the lid drops down, open the lid facing away from you. Then give the goulash a stir. Taste and adjust salt, if desired.
9. Add the corn and the parsley. Stir in the cheese, if you are using it.
10. Serve immediately.

Instant Pot Chicken Parmesan Pasta

Instant Pot Chicken Parmesan Pasta

·         2-3 boneless, skinless chicken thighs, cut into bite sized chunks

·         3 tablespoons olive oil

·         1/2 cup chopped onion

·         2 garlic cloves, minced

·         1 and 1/4 cups marinara sauce, I used Prego

·         1 cup water, refer notes

·         8 ounces penne pasta

·         1/2 teaspoon Italian seasoning

·         1/2 to 3/4 teaspooon salt, refer notes

·         1/4 teaspoon ground black pepper

·         1/2 cup grated mozzarella cheese

·         3 tablespoons grated parmesan cheese

·         chopped parsley or basil, to garnish (optional)

Instructions

1.                  Set Instant pot to saute setting. When hot, add olive oil and then chopped onion and garlic. Cook, stirring frequently for 1 minute. Add chicken pieces and cook, stirring frequently for 2 minutes. 

2.                  Press cancel and then add marinara sauce, water, pasta, Italian seasoning, salt and ground pepper. Stir well. Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 7 minutes. 

3.                  After 7 minutes, let Instant pot in the warm mode for 4 minutes.  Turn valve to venting to release pressure. Open lid, sprinkle both cheeses, close lid and let cheese melt for one minute. 

4.                  Open Instant pot, stir to mix in melted cheese and serve Instant pot chicken parmesan pasta hot with chopped parsley or basil.

Instant Pot Chicken & Dumplings

Instant Pot Chicken & Dumplings

• 1 Tablespoon oil
• 1/2 large onion , chopped
• 2 stalks celery , chopped
• 1 cup carrots , chopped
• 1 tablespoons minced garlic (about 3 cloves)
• 1 pound boneless, skinless Chicken thighs or chicken breasts diced into 1" pieces
• 4 cups low sodium chicken broth
• 1/2 teaspoon black pepper (or to taste)
• 2 teaspoons poultry seasoning
• 2 teaspoons Italian Seasoning (Includes thyme, oregano, rosemary, basil, etc.)
• Salt to taste
• 5 refrigerated canned biscuits, each cut into 8 pieces (Or see below to make your own)
• 1 cup frozen peas
• 1/2 cup heavy cream
• 2 Tablespoons cornstarch , (optional to thicken soup)

1.                  Press the SAUTE button. Add oil. When the front of the Instant Pot says "Hot" then add the onions and saute the onions for 4 or 5 minutes.

2.                  After the onions have cooked for about 5 minutes, or until they are softened, add the celery, carrots, and garlic. Stir so they cook evenly and to keep the garlic from burning.

3.                  Add the chicken and cook with the vegetables for about 5 minutes.

4.                  Add the chicken broth, black pepper, poultry seasoning, salt, and Italian seasoning. 

5.                  Remove 5 refrigerated canned biscuits and slice each biscuit into 8 pieces. The easiest way is to slice them like a pizza into 8 pieces. Then drop each of the pieces into the Instant Pot.

6.                  Press CANCEL to cancel the Saute function. Close the Pressure Cooker lid. (See instructions for your specific pressure cooker.) Press "Pressure Cook" or Manual (depending on your model), and select High Pressure, and adjust the time to 7 minutes, to pressure cook with high pressure for 7 minutes.

7.                  After 7 minutes, let the Instant Pot release go through the natural release cycle to release the steam. (See instructions for your specific model.) It may take about 10 minutes.

After the steam has been released and the pin has dropped, move the sealing knob to the VENTING position. Carefully unlock and remove the lid.

8.                  Stir in the peas and heavy cream.

9.                  If you need to thicken the chicken and dumplings, combine 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the chicken and dumplings.

10.              Add chopped parsley or cilantro for garnish.

Instant Pot Crack Chicken

Instant Pot Crack Chicken Casserole

• 2 lbs chicken thighs boneless skinless, cubed - can use chicken breasts if preferred
• 8 oz cream cheese softened, room temp.
• 3 strips bacon diced
• 3 tbsp olive oil
• 1 packet ranch seasoning dry mix in packet
• 2 c chicken broth
• 5 c egg noodles use measuring cup to measure 5 cups uncooked into pot
• 1/2 c peas frozen, optional
• 1/2 onion diced, optional

Instructions

1.                  Set Instant Pot to saute and add olive oil and bacon.

2.                  Cook for a few minutes until bacon is consistently sizzling and almost done. (add onion now if you want to add it)

3.                  Add cubed chicken thigh pieces and cook until outsides of chicken are no longer pink. Turn Instant Pot off/cancel so it can cool a bit before turning it to high pressure. Scrape remaining bits of meat off bottom of pot.

4.                  Sprinkle ranch seasoning packet on top of bacon and chicken and mix gently.

5.                  Cut softened cream cheese into clumps and put on top of chicken mixture, followed by 1/2 cup of chicken broth.

6.                  Close lid and steam valve and set to high pressure for 5 minutes.

7.                  Do a quick release, stir contents gently allowing cream cheese bits to become creamy and no longer clumped up.

8.                  Add your frozen peas, then 5 measuring cups full of uncooked small egg noodles, and then your remaining 1.5 c. of chicken broth on top of your noodles.

9.                  Gently stir just a bit.

10.              Close lid and steam valve and set to high pressure for 3 minutes.

11.              Do a quick release, stir and serve!!

12.              If you want sauce a bit thicker turn IP to saute again to have liquid bubble for 1-2 minutes and stir gently while bubbling. Allow to sit and the longer it sits the thicker it will get.

Instant Pot Wendy's Copycat Chili

Instant Pot Wendy’s Copycat Chili

·      1 tbsp vegetable oil

·      2 tsp minced garlic

·      1 lb lean ground beef

·      1 large onion chopped

·      1 large bell pepper chopped

·      6 stalks celery chopped

·      1 package McCormick's Chili Seasoning

·      1 cup water

·      1 15 oz can Ranch Style Beans

·      1 15 oz can dark red kidney beans drained

·      1 15 oz can RoTel Original

·      1 15 oz can diced tomatoes

·      1 15 oz can tomato sauce

·      Salt and pepper to taste

Instructions

1.    Set your Instant Pot to Saute and vegetable oil and minced garlic to the pot.

2.    Once the pot is hot and oil is simmering, add ground beef.

3.    Once browned, add chopped onion, bell pepper and celery to the beef.

4.    Cook until onion is starting to become translucent, then add McCormick's Chili Seasoning.

5.    Turn the Instant Pot "off" of Saute.

6.    Mix well and add water.

7.    Scrape up any browned bits that have adhered to the bottom of the pot.

8.    Add Ranch Style and kidney beans to the pot and stir.

9.    Then add Rotel, diced tomatoes and tomato sauce ON TOP. Do not stir in.

10. Then add your Instant Pot lid, make sure vent is set to seal and set your IP to 10 minutes on manual or 10 minutes of high pressure.

11. Once time is up, let your Instant Pot naturally release.

12. Once released, open your Instant Pot, stir and enjoy your chili!