Add the tea bags. Place lid and set for 3 minutes (making sure valve is set to seal)
When it's come to pressure and cooked for the 3 minutes you can manually release the pressure. fish out the tea bags and discard.
I usually leave the lid off and allow it to start to cool.
After it has cooled a little, I take out a portion of the tea out and add my own sweetener to this pitcher (usually about a 4 of a cup of my home made sweet blend)
I mix in the cup of regular sugar to the tea remaining in the IP.
allow this to continue to cool. Then I transfer the rest into a bottle or pitcher.
Store in the fridge and enjoy.
You can change the strength of your tea by adding less or more tea bags.
Make whatever kind of tea you'd like by choosing different flavors of tea bags.
And of course customize your desired level of sweetness.
Set IP to saute
Throw in chopped onion and mushrooms.
Saute until onions are translucent and mushrooms are tender.
Meanwhile take flour, garlic powder, basil, oregano, and parsley and mix in a gallon size baggie! ( can you tell I hate dishes? but you can always do this in a shallow dish too.)
place the chicken into the baggie and gently shake until chicken is coated.
Now here is where I would like to tell you to just brown the chicken in the Instant Pot.. however when I try to do this, it never ends well.. the coating sticks to the bottom and then begins to burn... I find it's just easier to get a frying pan out and brown the chicken a couple minutes each side.
While chicken is browning on the stove you can start adding the parmesan cheese, crushed garlic, marinara sauce, chicken broth, and red wine to the IP. Mix it up and add just a pinch of pepper and salt, remember you can always add more later.
transfer the chicken to the IP and cover it with the sauce.
secure the lid and make sure the valve is set to seal. Set to manual for 11 minutes. While this comes to pressure (took about 10 minutes) and cooks, you can prepare some noodles and bread.. or whatever you want to serve with it.
When cooking is done, let it Naturally Pressure Release (NPR) for 5 - 10 minutes. Smother it in mozzarella cheese and more Parmesan before serving.
Serve with Pasta and bread!
This is one of our favorite crock pot dinners converted for the beloved Instant Pot! And I'm so excited that now this meal is ready in under 30 minutes!!!!!!
If you like "wet" burritos you will love this meal!
turn your Instant Pot on to Saute and allow to heat up a minute.
Add Oil and swish around, add meat.
Allow the meat to brown, stirring frequently to brown all sides.
Be sure to scrape up any bits on the bottom of the pot.
Add bullion and enchilada sauce, stir and secure the lid
Make sure the valve is set to seal and press pressure cook
Adjust time to 12 minutes. This came to pressure in under 10 minutes because the pot is already hot.
Let the meat Naturally Pressure Release for 5-10 minutes. Then release the remaining pressure manually.
Meanwhile, heat up the refried beans (using the microwave or a saucepan on the stove top.)
Place Tortillas on your plates ( I like deep dish plates for all that yummy sauce)
Spoon some beans on each tortilla and a spoonful of meat
roll up the tortilla.
Pour sauce over the top and sprinkle with cheese.
( If you are making this right away the cheese will melt but if not, you can stick this under the broiler for a minute or two)
We love to finish this off with a dollop of sour cream and dip tortilla chips in the sauce!
We hope you enjoy this conversion of an old favorite to the amazing Instant pot. If you are new to the Instant Pot please search here on Love and Scribbles for some tips, tricks and learn why we love it so very much! 🙂
Place apples, water, and seasoning in the Instant pot.
Seal lid and set on Manual (High Pressure) 3 minutes. And that's it!
Once it's done cooking, turn the IP off and let it natural realease until the pin drops and you can open the lid. ( Or whenever you get back to it. )
Blend until as smooth as you like it. The immersion blender is awesome for this. But if you don't have one you can transfer the apples to a blender and blend that way. Be careful if the apples are still hot.
You can add so many things to applesauce.
Nutmeg or cloves
Butter (for healthy fats)
Local Honey (great for seasonal allergies) Not appropriate for babies less than a year though.
a pinch of Pink Salt ( for minerals)
I'm enjoying using the Instant Pot for all of our baby food! Here's just a sample of what I've been doing for David's veggies.
You could use this method for most veggies (add a minute to the IP if it's a tougher vegetable like broccoli)
Prep the Brussel Sprouts by simply chopping the root end off. Cut the bigger ones in half for more even cooking.
Place 1 cup of water into bottom of IP.
Put brussel sprouts in the Instant Pot , I like to use a steamer basket best. (see note above for a few other ideas of what to steam your sprouts in)
Close lid, set valve to seal.
Select Manual for 1 minutes. (quick release when finished)
To make the garlic butter you can use a small frying pan on the stove or just use the saute' function on your instant pot once they are done cooking. just simply remove them, dump water out
Melt the butter
Saute the garlic until fragrant 1-2 minutes
add the brussel sprouts, add a dash of salt and pepper
Saute in the butter for a few minutes, tossing to coat them well!
transfer to a serving dish and sprinkle with Parmesan cheese.