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! 🙂
One of my favorite oven dinners is Creamy Chicken, Rice and Broccoli.
So, I set out to convert it to the IP. The Result was an amazing dinner done under 30 minutes (and that’s with frozen chicken) continue reading to get our recipe for instant pot creamy chicken and rice.
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Instant Pot Creamy Chicken and Rice
I used my 8 qrt DUO, and started out with 1 cup of water in the bottom of the pot, and then the trivet. ( I just happen to like chicken when it isn’t sitting in the liquid, but either way works.)
This particular day I used Bone-in chicken thighs. But you can use Chicken Breast too. And if you want to save yourself a step, just buy boneless.
Then I added a second trivet on top of the chicken. and the bowl of rice. If you don’t have a second trivet you can put the bowl directly on top of the chicken.
In the bowl I put 1 cup of Uncle Ben’s brown rice. and 1 1/2 cups of chicken broth, Plus a slab of butter. Then placed the bowl on top of everything. This method is called Pot in Pot cooking ( or PIP)
Set the lid, and make sure valve is set to seal. Then select Manual (or pressure cook) button and adjust to 23 minutes.
Make sure it is on high pressure.
The Pot came up to pressure surprisingly quick. And then when the 23 minutes was done, I let it naturally pressure release (NPR) for 5-10 minutes. While I waited, I cheated a little bit and steamed my broccoli in the microwave. I could have waited and removed the chicken and rice and stuck the broccoli in the IP (If you want to do this, just select 0 minutes on the manual setting)
After releasing the remaining pressure, I set the bowl of rice aside. and took out the chicken. reserved the liquid for anything I need chicken broth for this week, and took the chicken off the bones.
I dumped in two cans of Cream of Mushroom soup and a splash of milk and dumped everything back in the pot to stir.
A sprinkle of pepper and paprika and dinner is done! (You don’t need salt if you are using the canned cream of mushroom soup)
I really love brown rice cooked like this in IP. It comes out fluffy and soft every time!
instant pot creamy chicken and rice
This is a favorite meal of ours.. normally done in the oven. But I wanted to make a quick IP version. The result was delish!!!
Applesauce could not be easier using the Instant Pot and it is soooo delicious!
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First off we are blessed to live close to a lot of great Apple Orchards. The Apple Hill Growers are an annual family outing for us. And we always bring home our favorites, This year we grabbed Apple pie (to be baked later), Apple Cider, and a box of apples!
And then made our Applesauce in the Instant Pot!
I started by peeling all of the apples.
If you don’t mind the skin you should totally skip this step!! This step was definitely the most work, but since my little guy will be eating it I decided it was necessary!
Then just a quick ruff chop and throw them in the pot!
I had a lemon so I squeezed some juice to preserve color and brighten flavors..(this is especially helpful if you have to stop in the midst of making this, to attend to two hyper boys and a fussy babe)
Add 1/4 – 1/2 cup water
and your favorite seasonings.
Applesauce is awesome because you can really add any flavors, seasonings you want to.
Want to pack in as much health benefits as possible? Here’s some easy ideas.
Butter (healthy fats)
Pink Salt ( trace minerals)
Local Honey (great for seasonal allergies) ** Not appropriate for little guys under a year though.
place lid on and seal.
Set on Manual for 3 minutes! The Pot will come to pressure then cook for 3 minutes. Let it natural release completely. Turn off the pot, so it doesn’t stay on keep warm. (depending on how many apples you do at a time, this will take about 15-20 minutes) Walk away and let it cool off.
Then my other favorite kitchen appliance comes in super handy. If you have an immersion blender you can blend the apples up right in the pot!
They aren’t very expensive so grab one on amazon before you make your first batch of applesauce.
You can store your applesauce however you want. Usually I put some in a mason jar for my bigger guys.
And my awesome squeeze station pouches for the baby ( I freeze most of these)
And there’s always the old standby ice-cube trays for the freezer, This is perfect for applesauce because I love to add applesauce to baby’s meal if what I have fresh for him needs a little more! 🙂
Either way, it is yummy and just wonderful! I have discovered I enjoy applesauce best when it’s still warm so don’t forget to pour yourself a nice helping while you put the rest away! 🙂
Happy Instant Pot to you all!
Applesauce in the Instant Pot
My favorite fall home made snack or side! Applesauce is just a cozy delicious treat and it's easier than ever in the Instant Pot.
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)
Applesauce in the instant pot ~ Loveandscribbles.com
veggies are some of the easiest things to make in the Instant pot! And when you do them right, they come out fresh and delicious!
Making baby food has been a favorite thing for me to do in the Instant Pot. And David loves it!
Peas in the instant pot
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)
Garlic Butter and Parmesan Brussel Sprouts Instant Pot Version
Calling all the Veggies, “get in my Instant Pot!!!” 🙂
Steaming veggies in our “magic” pot is super simple!
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Although it may be easy, I know all things Instant Pot were nerve-racking and intimidating for all of us at one time. So, I thought I would just quickly explain how I do it and of course you should try it and find exactly how you like it!
For most vegetables I would cook them in the Instant pot on the manual setting (high pressure) for 0 minutes! Yep! zero minutes! This means that it will come to pressure and then immediately be done. And always do a quick release to stop the cooking right away! The only time I have it in the pot for any longer, is if it’s a little tougher veggie, but even then it’s usually just 1 or 2 minutes!
I’ll give a couple of examples:
First up let me show you these delicious, amazing brussels sprouts (No, I’m not even joking, they are my new favorite veggie)
I adapted this to start in the Instant Pot and then finish in a pan (but actually you could saute in the pot, not sure why I didn’t think about that until now). The original recipe comes from my beautiful friend Tiffani Swain.
There are a few ways to put your veggies in the pot.
1. Straight in the pot with the water.
2. On the trivet or in a steamer basket .
3. In a bowl with the water on top of the trivet. This is called Pot in pot (pip) cooking. If you don’t have a steamer basket this is a great option to easily remove all the sprouts after cooking.
Whichever way you choose, you’ll just need a cup of water and the brussel sprouts.
Trim off the ends and if they are pretty big, cut them in half.
Close the lid and seal. Set for 1 minute and you’ll be ready in no time.
You’ll need Garlic, Butter, salt and pepper, and Parmesan cheese to finish these beautiful veggies.
Have I posted about my awesomesalt and pepper box?? I’m not joking when I say this is the first thing I bought for the new kitchen project. I had it sitting on my wish list for a while and as soon as we finished setting a budget and planning, I ordered it from amazon! 🙂 It’s my favorite and you can get one here!
Melt the butter and saute the garlic until fragrant. Add the steamed brussels to the pan and saute for several minutes, stirring frequently. Once done (I usually like a little crispy edges from the saute, but if in a hurry I just take them off after they are completely coated in the yummy butter. delish either way!) sprinkle with Parmesan cheese.
we really do love these Garlic Butter and Parmesan Brussel Sprouts Instant Pot Version.
Garlic Butter and Parmesan Brussel Sprouts - Instant Pot Version
Even if you think you don't love Brussel Sprouts give this recipe a chance and it might surprise you!
Adapted from an original recipe from the kitchen of Tiffani Swain
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.
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Let me just pause right here and say, I never really expected to get into this kind of “everything” home-made kind of homemaking… and this project intimidated me a lot! but now that I’ve made it once, and wrote down some notes for next time, I am so beyond excited!
It is pretty fun to provide home-made goodies for my family, and it’s especially nice when you can find recipes and methods that have already been ironed out!
I wouldn’t have even attempted to make yogurt if it wasn’t for my amazing Instant Pot! Man, I love this thing! Best Christmas present ever! (Thanks Babe!) From applesauce, to a freezer full of dinners, making my lunches a breeze and now even making yogurt… The Instant Pot has been (dare I say it?) life-changing! If you aren’t familiar with this miracle appliance? You can read my previous posts about it here.
I was nervous to take on yogurt. So, I’ve been looking into it for a while now and preparing myself for the task.