Instant pot Honey Garlic Chicken

 

Instant Pot Honey Garlic Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup honey
1/3 cup soy sauce
1/3 cup onion, diced
1/4 cup ketchup
2 tablespoons vegetable oil
4 garlic cloves, minced
3 teaspoons cornstarch dissolved in 1/4 cup water

 1. Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.

 2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.

 3. Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.

 4. Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.

5. Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

Instant Pot Oreo Cheesecake

PARKER FEIERBACH

This cheesecake is the perfect size: it yields cute little slices that won't make you feel too guilty for eating a second serving. We recommend wrapping the cake pan twice in aluminum to make sure steam doesn't get into the cheesecake and make the top soggy. This ensures a solid cheesecake that's creamy throughout.


INGREDIENTS

FOR THE CRUST

Cooking spray

16 Oreos, finely crushed (about 1 1/2 c.)

3 tbsp. melted butter

FOR THE CHEESECAKE

2 (8-oz.) blocks cream cheese, softened

1/2 c. granulated sugar 

1/4 c. packed brown sugar

1/4 c. sour cream

2 large eggs 

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

1 tbsp. all-purpose flour

10 Oreos

For Serving add:

Whipped topping, for garnish

Crushed Oreos, for garnish

Chocolate syrup, for serving

DIRECTIONS

1. Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine Oreo crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Using a glass, press mixture evenly into the bottom and up the side of the pan. Freeze for 20 minutes.
2. Meanwhile, make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy. Add eggs, one at time, and beat until just blended. Don’t overmix. Add vanilla, salt, and flour and beat until combined. 
3. Crush 10 Oreos with your hands and fold into the cheesecake batter. Pour batter into springform pan on top of crust and bang pan on countertop a few times to tap out air bubbles in the mixture. Tightly wrap entire pan in two layers of foil.
4. Pour 1 cup water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
5. Lock lid and set to Pressure Cook on high for 37 minutes. Let pressure naturally release 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. 
6. Remove cheesecake from the pot using sling, unwrap and discard foil, then place on a wire rack to cool for at least an hour. Refrigerate for 4 hours or up to overnight. 
7. To serve, dollop whipped topping on cake and top with more crushed Oreos. Slice and drizzle each slice with chocolate sauce.

El Pato

In instant pot for 20 minutes

4 frozen chicken breasts

1 can chicken broth

Shred Chicken and add: Then set instant pot for 15 more minutes

1 can El Pato

1 can Tomato Paste

1 can diced tomatos

salt and pepper to taste

6 peeled and cubed potatos

May need to put on saute to thicken the sauce by boiling out some of the liquid

Serve over warm tortilla shell with shredded cheddar cheese

Chicken Enchilada Soup

Ingredients:
Combine in instant pot set at (20 min for frozen-10 min thawed)

• 2.5 lbs boneless, skinless chicken breasts or thighs
• 24 oz chicken broth

Remove Chicken and shred it, set aside.

In a small bowl mix 1 or 2 ladles of soup with half and half. Stir, then add to instant pot. Add Enchilada sauce.

• 1 cup half and half
• 28 oz can green enchilada sauce
• 4 oz green salsa

Add to Instant pot and then put on Saute and heat til cheeses melt and blend in smoothly

• 2 cup Monterey jack cheese shredded
• 4 oz cream cheese, cubed and at room temperature
• salt and pepper to taste
• add a handful of fresh cilantro
• optional garnish: avocado, green onion, sour cream, tortilla chips

Beef Stroganoff (Instant Pot)

Ingredients:                                                         _

2 lbs beef chuck, trimmed and cut into cubes      ]

1 large onion, chopped                                         ]      Oil instant pot set to Saute

1  1/2 tsp salt                                                        ]       Add 1st 4 ingredients and brown meat

1/2 tsp pepper                                                     _]

                                                                            _

1 lb white mushrooms, sliced                              ]     Add to instant pot set and cook 25-30 min

1/4 C water                                                         _]        to make meat tender

                                                                           _

2 Tbsp cornstarch                                               ]

Meat juices in instant pot                                   ]       Add, set to Saute, Stir until desired thickness

1/2 to 3/4 C Sour cream                                   _]

Serve over cooked rice.

(1st 5 ingredients can be prepped ahead and frozen)

Can combine all ingredients into Crock Pot and cook for 8 hours, spray cooking surface w/ oil 1st.

                     

Chicken Tikka Masala in the Instant Pot

 Picture courtesy the culinary compass

Ingredients:

Marinade:

• 1-2  pounds boneless skinless chicken breasts 2-4 breasts chopped into 1" cubes.
• 1 cup plain greek yogurt
• 1 Tbsp garam masala
• 1 Tbsp lemon juice (about 1/2 a fresh lemon)
• 1 tsp black pepper
• 1/4 tsp ground ginger

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator minimum 1 hour.

Saute:

Turn pressure cooker to Saute mode. Coat the cooker pot with vegetable oil. Add the chicken chunks when hot. Cook stirring occasionally until all sides of the chicken are cooked, about 5-8 minutes.

Sauce:   While chicken is sauteing prepare the sauce.

• 15 ounce can tomato sauce or puree
• 5 cloves garlic minced
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/3 tsp tumeric
• 1/2 tsp salt
• 1/8 tsp cayenne

Combine top sauce ingredients and set aside. This will be poured over the chicken in the instant pot after the chicken has been sauted. After sauteing leave the chicken in the Instant pot and add the prepared sauce (not the cream), cover and lock the lid, set pot to manual mode and timing set for 10 minutes. When timer sounds release the steam with the quick release valve on top.

2nd Saute:

Set pressure cooker back on Saute mode, when temp reached add the cream to the chicken stirring a few minutes until the sauce is as thick as you prefer.

• 1 cup heavy whipping cream add this after the chicken has been cooked in the pressure cooker.

Serve:

Basmati Rice
Naan* see Naan recipe
Freshly choipped cilantro for garnish