Ingredients
2 lbs frozen chicken
1/2 cup water
salt, pepper, other seasonings as desired
Instructions
Spray the Instant Pot insert with cooking oil.
Place the chicken in the pot, season generously with salt and pepper and any other seasonings desired.
Pour 1/2 cup water around the sides of the chicken in the pot.
Make sure the sealing ring (inside the lid) is in the proper position.
Place the lid on the pot and set to the lock or SEAL position.
Turn the Instant Pot to the MANUAL setting for 12 minutes. If the chicken is not frozen, 8 minutes will work.
Press the MANUAL button to start the cooking process.
When the timer goes off and the chicken is cooked, the pressure may be released manually by carefully turning the valve on top of the Instant Pot to the VENTING position (be careful to not position your face over the pot while steam is releasing), or simply allow the pressure to naturally release for about 10-15 minutes before removing lid.
Remove chicken from the pot, shred or chop and use as needed.
-Seasoning will depend on how you use the chicken. I usually season generously with salt and pepper. If I am using the chicken for a mexican dish, I season with chili powder, coriander and garlic. You can also use salsa instead of water when cooking. Use the same amount of salsa to liquid.-I like to let the chicken sit in the juice (broth) for a few minutes before shredding, and then spoon a small amount of the liquid remaining over the chicken after shredding. -You can pour the remaining broth over a strainer and freeze or use the chicken broth within 5 days. Use in any recipe calling for chicken broth or stock.-I have a 6 quart pot and have cooked up to 5 lbs of frozen chicken at one time. cook with 1 cups of water for 15 minutes. Follow same directions for cooking as with 2 lbs of chicken.
*A Bountiful Kitchen
Saturday, October 7, 2017
Instant Pot Hard Boil Eggs
How To Hard Boil Eggs Instant Pot
Total Time:14 Min
Ingredients
Up to 6 eggs
1/2 cup water
Instructions
Place the steamer basket in the base of your Instant Pot. Add 1/2 cup water. Carefully place up to 6 eggs on the basket, making sure they're not touching. Seal the pot and cook on the manual setting for 5 minutes. Quick release the pressure and allow the eggs to stand in the pot for 4 more minutes (you may need to add more resting time, experimenting with adding 1 minute at a time, at higher elevations). While the eggs are resting, fill a bowl with ice water. After 4 minutes, transfer the eggs to the ice water.
our best bites http://ourbestbites.com/
*For a dozen eggs (12) place eggs on top of basket stacking evenly and increase water to 1 cup. Cooking time remains the same.
Total Time:14 Min
Ingredients
Up to 6 eggs
1/2 cup water
Instructions
Place the steamer basket in the base of your Instant Pot. Add 1/2 cup water. Carefully place up to 6 eggs on the basket, making sure they're not touching. Seal the pot and cook on the manual setting for 5 minutes. Quick release the pressure and allow the eggs to stand in the pot for 4 more minutes (you may need to add more resting time, experimenting with adding 1 minute at a time, at higher elevations). While the eggs are resting, fill a bowl with ice water. After 4 minutes, transfer the eggs to the ice water.
our best bites http://ourbestbites.com/
*For a dozen eggs (12) place eggs on top of basket stacking evenly and increase water to 1 cup. Cooking time remains the same.
Instant Pot Brown Rice
How To Make Brown Rice In An Instant Pot
Ingredients
2 cups brown rice
2 1/2 cups water
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Instructions Use the sauté setting to heat the olive oil for 2-3 minutes. Add the rice and stir for 30 seconds. Add water and salt. Use the manual setting to cook for 22-24 minutes (22 for low elevations, 24 for higher), then allow the pressure to release naturally (don't use the release valve) for 5-10 minutes. Fluff with a fork. Leftovers freeze beautifully for later use.
our best bites http://ourbestbites.com/
Ingredients
2 cups brown rice
2 1/2 cups water
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Instructions Use the sauté setting to heat the olive oil for 2-3 minutes. Add the rice and stir for 30 seconds. Add water and salt. Use the manual setting to cook for 22-24 minutes (22 for low elevations, 24 for higher), then allow the pressure to release naturally (don't use the release valve) for 5-10 minutes. Fluff with a fork. Leftovers freeze beautifully for later use.
our best bites http://ourbestbites.com/
Instant Pot Sweet Pork
INGREDIENTS
6 to 8 pound pork roast
2 cups of Coca Cola
1 cup of brown sugar
1 (16 oz) container of taco sauce (I suggest using mild taco sauce)
INSTRUCTIONS
Place your roast in an Instant Pot and pour on the Coca Cola. Next dump on your brown sugar followed by your taco sauce.
Put on the lid and push the meat button. Cook on high pressure for 90 minutes. Then do a quick release.
When it is finished cooking, take the pork roast out of the slow cooker and shred. Then add back into the juices in the Instant Pot.
Using a slotted spoon, serve on tortillas with your favorite toppings. I like black beans, onions, tomatoes, guacamole, and cheese. You could also serve it on lettuce and make a delicious salad.
6 Sisters Stuff
6 to 8 pound pork roast
2 cups of Coca Cola
1 cup of brown sugar
1 (16 oz) container of taco sauce (I suggest using mild taco sauce)
INSTRUCTIONS
Place your roast in an Instant Pot and pour on the Coca Cola. Next dump on your brown sugar followed by your taco sauce.
Put on the lid and push the meat button. Cook on high pressure for 90 minutes. Then do a quick release.
When it is finished cooking, take the pork roast out of the slow cooker and shred. Then add back into the juices in the Instant Pot.
Using a slotted spoon, serve on tortillas with your favorite toppings. I like black beans, onions, tomatoes, guacamole, and cheese. You could also serve it on lettuce and make a delicious salad.
6 Sisters Stuff
Instant Pot Sweet and Tangy Meatballs
INGREDIENTS
1 (12 oz) jar chili sauce
1 (16-18 oz) jar grape jelly
1/2 cup of water
1 (2 lb) package frozen meatballs
INSTRUCTIONS
Combine jelly, chili sauce, and water in the Instant Pot and stir until smooth.
Add meatballs and mix well. Push manual and set the timer for 7 minutes. Once it is done, quick release and let cool a little bit.
Serve over rice or with toothpicks.
6 Sisters Stuff
1 (12 oz) jar chili sauce
1 (16-18 oz) jar grape jelly
1/2 cup of water
1 (2 lb) package frozen meatballs
INSTRUCTIONS
Combine jelly, chili sauce, and water in the Instant Pot and stir until smooth.
Add meatballs and mix well. Push manual and set the timer for 7 minutes. Once it is done, quick release and let cool a little bit.
Serve over rice or with toothpicks.
6 Sisters Stuff
Easy Vanilla Cupcakes
Source: Adriennes cupcake book
1 box white or yellow cake mix
1 cup sour cream or plain greek yogurt
3 eggs
1/2 cup canola oil
1 tsp vanilla
1 tsp almond extract
Preheat oven 350. Line muffin tin
Combine all ingredients in large bowl beat for 30 seconds on med or until mix is moistened. Increase speed to high and beat for 3 minutes. Divide batter into muffin tins.
Bake 15-18 minutes.
Frosting
Marshmellow
3/4 cup butter room temp
3/4 cup powdered sugar
1 tsp vanilla
1 7oz container marshmallow cream
3-5 T milk or cream as needed
Beat butter sugar and vanilla until creamy and smooth. Stand mixer with paddle works best. Add marshmallow cream and blend. Add milk 1 T at a time. Continue beating on high speed until mix comes back to smooth and fluffy consistency.
Chocolate
1/2 cup melted butter
1/4 cup plus 2T unsweetened cocoa powder
1 pound powdered sugar
1/4 cup plus 2 T evaporated milk
1 tsp vanilla
Beat until light and fluffy!
ButterCream Simply
1 cup unsalted butter
1 pinch of salt
3 cups powdered sugar
4-6 T cream or milk
1 1/2 tsp vanilla
Beat butter until smooth and creamy about 1 minute. Add butter to powdered sugar. Beat on low until combined then med high for a full minute. Reduce speed and add milk 1 T at a time, beating well after had addition util consistency is reached. Beat on med high until light and fluffy.
Chocolate Buttercream
Add 1/3-1/2 cup unseated cocoa powder to taste and additional cream as needed!
1 box white or yellow cake mix
1 cup sour cream or plain greek yogurt
3 eggs
1/2 cup canola oil
1 tsp vanilla
1 tsp almond extract
Preheat oven 350. Line muffin tin
Combine all ingredients in large bowl beat for 30 seconds on med or until mix is moistened. Increase speed to high and beat for 3 minutes. Divide batter into muffin tins.
Bake 15-18 minutes.
Frosting
Marshmellow
3/4 cup butter room temp
3/4 cup powdered sugar
1 tsp vanilla
1 7oz container marshmallow cream
3-5 T milk or cream as needed
Beat butter sugar and vanilla until creamy and smooth. Stand mixer with paddle works best. Add marshmallow cream and blend. Add milk 1 T at a time. Continue beating on high speed until mix comes back to smooth and fluffy consistency.
Chocolate
1/2 cup melted butter
1/4 cup plus 2T unsweetened cocoa powder
1 pound powdered sugar
1/4 cup plus 2 T evaporated milk
1 tsp vanilla
Beat until light and fluffy!
ButterCream Simply
1 cup unsalted butter
1 pinch of salt
3 cups powdered sugar
4-6 T cream or milk
1 1/2 tsp vanilla
Beat butter until smooth and creamy about 1 minute. Add butter to powdered sugar. Beat on low until combined then med high for a full minute. Reduce speed and add milk 1 T at a time, beating well after had addition util consistency is reached. Beat on med high until light and fluffy.
Chocolate Buttercream
Add 1/3-1/2 cup unseated cocoa powder to taste and additional cream as needed!
Meagan Miller Cinnamon Rolls
2 pkgs dry yeast (1 Package = 2 1/4 tsp Yeast)
3 cups warm water
2 T sugar
2 T oil
1 T salt
6 cups flour
Dissolve yeast, sugar, salt and oil in warm water. Add flour, 1 cup at a time until dough forms. Knead of flour surface. Let rise for 1 hour. Roll dough into rectangle 1/2 inch thick. Spread softened butter over dough and sprinkle with cinnamon and sugar. Roll dough lengthwise into log. Cut into sections with thread about 1 inch thick. Place rolls on cookie sheet, cover and let rise 1/2 hour more. Bake at 400 for 12-15 minutes. Spread with icing when warm
Buttercream Icing
1 pound powdered sugar
1/3 cup butter softened
1/4 cup milk
1 tsp vanilla
1/4 tsp salt
Mix above ingredients together until smooth. If needed add more milk 1 tsp at a time until desired consistency.
3 cups warm water
2 T sugar
2 T oil
1 T salt
6 cups flour
Dissolve yeast, sugar, salt and oil in warm water. Add flour, 1 cup at a time until dough forms. Knead of flour surface. Let rise for 1 hour. Roll dough into rectangle 1/2 inch thick. Spread softened butter over dough and sprinkle with cinnamon and sugar. Roll dough lengthwise into log. Cut into sections with thread about 1 inch thick. Place rolls on cookie sheet, cover and let rise 1/2 hour more. Bake at 400 for 12-15 minutes. Spread with icing when warm
Buttercream Icing
1 pound powdered sugar
1/3 cup butter softened
1/4 cup milk
1 tsp vanilla
1/4 tsp salt
Mix above ingredients together until smooth. If needed add more milk 1 tsp at a time until desired consistency.
Emily's Mortimer Favorite Salsa
2 garlic cloves
1 jalapeno seeded for less spice
little chunk of sweet onion
1 tsp cumin
1/2 T salt or to taste
Blend this all together in food processor or blender.
12 oz can of whole tomatoes
or 1 lb of fresh tomatoes
Drain canned tomatoes and add them to above ingredients.
*Fresh tomatoes you can roast them and peel the skins off then add them or boil them and remove the skin and add them or just throw them it!!
1 jalapeno seeded for less spice
little chunk of sweet onion
1 tsp cumin
1/2 T salt or to taste
Blend this all together in food processor or blender.
12 oz can of whole tomatoes
or 1 lb of fresh tomatoes
Drain canned tomatoes and add them to above ingredients.
*Fresh tomatoes you can roast them and peel the skins off then add them or boil them and remove the skin and add them or just throw them it!!
Pioneer Women Hamburger Soup
Ingredients
2 1/2 pounds ground beef or chuck
1 large yellow onion, diced
2 celery stalks, diced
3 garlic cloves, minced
1 14oz can whole tomatoes
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 carrots peeled and sliced
5 large red potatoes scrubbed and cut into 1 inch chunks
3 cups beef broth
3 T tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 tsp dried parsly
1/2 tsp ground oregano
1/4 tsp cayenne pepper
Directions
1- In a large pot combine the meat, onion, celery and garlic.
2- Cook the mixture until meat is browned then discard fat.
3- Add the tomatoes and their juices, bell peppers, and carrots
4- Then add the Potatoes
5- Next the beef broth
6- Then tomato paste
7- Add the salt, pepper, parsley, oregano, and cayenne
8- Stir everything together then bring mixture to boil.
9- Reduce the heat, cover and simmer for 15-20 minutes or until potatoes are tender.
** If the soup is to thick, add a cup or two of beef broth or water until desired consistency.
** Soup can be made ahead and stored in refrigerator for up to 3 days.
** Variations- Can add veggies- zucchini diced, corn, green beans, or mushrooms.
2 1/2 pounds ground beef or chuck
1 large yellow onion, diced
2 celery stalks, diced
3 garlic cloves, minced
1 14oz can whole tomatoes
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 carrots peeled and sliced
5 large red potatoes scrubbed and cut into 1 inch chunks
3 cups beef broth
3 T tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 tsp dried parsly
1/2 tsp ground oregano
1/4 tsp cayenne pepper
Directions
1- In a large pot combine the meat, onion, celery and garlic.
2- Cook the mixture until meat is browned then discard fat.
3- Add the tomatoes and their juices, bell peppers, and carrots
4- Then add the Potatoes
5- Next the beef broth
6- Then tomato paste
7- Add the salt, pepper, parsley, oregano, and cayenne
8- Stir everything together then bring mixture to boil.
9- Reduce the heat, cover and simmer for 15-20 minutes or until potatoes are tender.
** If the soup is to thick, add a cup or two of beef broth or water until desired consistency.
** Soup can be made ahead and stored in refrigerator for up to 3 days.
** Variations- Can add veggies- zucchini diced, corn, green beans, or mushrooms.
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