Place frozen chicken in Instant pot, pour all ingredients except cream cheese over chicken. place lid on pot and set valve to seal.
* If you want to make rice with this, now is the time to prepare it and stick it on top of the rice, see instructions below.
set Instant pot to manual 18 minutes. let Naturally Release to 5-10 minutes.
meanwhile, make noodles.
release remaining pressure and mix in the cream cheese. breaking up the chicken a bit.
Serve over noodles or rice.
(if making brown rice with this meal, increase time to 23 minutes)
To make brown rice with this meal, you just need an oven safe bowl that fits inside your pot. mix in 1 & 1/2 cups of brown rice, 3 & 1/3 cups water or broth, 1 TB butter. stir, and place a trivet on top of chicken in Instant Pot, bowl on top of trivet, then cook, increasing time to 23 minutes. NPR for 5 -10 minutes before opening the lid.
If you want to try any of our other Instant Pot Recipes check out our list here at https://www.loveandscribbles.com/?wpupg_grid=our-recipes
I know we are heading into Spring, but we have had a few cold rainy days still. So, this cozy stew was perfect! It’s really one of those recipes where anything goes, and if you like more meat or more veggies, whatever you’d like go for it!
Instant Pot Butternut Squash Beef Stew
Really, this recipe is more like a starting place 🙂
I started this recipe with a “block” of frozen stew meat pieces. You can use fresh or frozen.
Dust it with a little flour and saute with some butter in your instant pot. When using thawed meat you can get a nice sear on the meat and it adds some extra flavor. But, even with the frozen this stew ended up being flavorful and tender!
Add a little oil (any you prefer) and add the onion, salt, and pepper. stir. Now just throw in the mushrooms, carrots, tomatoes, and butternut squash to the pot!
Pour in 2 cups of beef broth and all the seasonings!
Now it’s time to cook your Instant Pot Butternut Squash Beef Stew
We love eating this Strawberry Chicken Salad all summer long! A little crusty bread is all you need for a complete, refreshing meal!
If you are anything like us, you have been filling these “last days of summer” with as much sun and fun as you possibly can. Or perhaps you are amoung the many who have already started school and all sorts of busy activities. Either way, You should add this refreshing salad to your regular menu, especially while the days are still so warm!
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.