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
Today I’m going to share with you a very special recipe. This recipe has made me famous! Bet you didn’t know I’m a little bit famous huh? Well, to 5 little people that call me Auntie I am, and mostly thanks to this yummy chicken dinner! All because I made it, once upon a time when they (there was only 4 of them at the time) came to spend the night. The result was they loved it and went home telling my sister that she HAD to make aunties chicken!
It use to be done in the crockpot and take 6 hours. But, we don’t settle for that anymore around here, do we? let me share with you my simple, yet amazing recipe for
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!
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!
Today I am excited to share with you another family favorite recipe!
Smothered Beef Burritos now converted to the Instant Pot!
I’ve been really trying to convert some of our old crock pot recipes to be prepared in the Instant Pot. We have a lot of crock pot recipes, I use to grab my crock pot 2-3 times a week. and Now thanks to the Instant Pot I haven’t touched a crock pot in about a year and a half!
So, we have really been missing this Smothered Beef burritos recipe and I’m so excited that it is now ready in under 30 minutes instead of 4-6 hours!!!
I’ve been using my Once A Month Meals membership to stock our freezer for a year now!! And still absolutely LOVE it!
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I started looking into a membership when I was new to the Instant Pot and wanted to find more ways to use it, You can read my first review here!
But, you don’t even need an Instant Pot to take advantage of the amazing resources from Once A Month Meals
Here’s a list of the cook types for the cooking day and the serving day:
Now, every month I make 20-30 dinners for our freezer. Plus, some lunches and breakfasts too!
Once A Month Meals has been adding new features, tons of new recipes, and special menus so membership just keeps getting better!
You can check out all of these amazing menu options:
I know I’ve said this before, But the resources available to you as a member with Once A Month Meals are outstanding! In fact I do not hesitate to say that I would have never attempted freezer cooking for a whole month with out them!
You get these awesome customizable Menus that have been masterly crafted to consider time, effort, cost etc. (you select how many servings each meal makes too!)
You can easily swap recipes that do not appeal to you or even just build your own menu from the many recipes listed.
You get a detailed Grocery Shopping List (we are talking down to the ounces people!!)
The Prep list takes all the guessing out of what to do with all those groceries once you are home. And then the Cooking Day Instructions give you a step by step guide to stock your freezer!
Labels are at the ready for your bags or containers before you stick them in the freezer ( these labels even have the serving day instructions right on them!)
The Thaw Sheet is so handy ( I keep mine in my household planner binder) for deciding what to pull out of the freezer each night! Only have 30 minutes to get dinner on the table?? well, then grab these Enchilada Meatballs, and have dinner from freezer to table in 20 minutes!!!
And Recipe Cards for every recipe in your menu.
Seriously, Once A Month Meals has CHANGED how I do dinner! In fact I have stopped in the middle of writing this post to plop in our dinner from the freezer and in just about 1 hours time, our dinner is almost ready and I’ll pack away this computer and we can sit down to eat… just like that!
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.
This post may contains affiliate links.
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!!!
Once A Month Meals is having a Cyber Monday Sale on their Memberships, TODAY ONLY!!
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Most everyone knows how much I love my Once A Month Meals membership! And how much it has changed the way I prep food for our family!
Once A Month Meals is having a sale on their memberships for Cyber Monday!!
You can get a whole year membership for 40% OFF! And guess what? Even if you have tried them before, maybe you tested it out on a one month membership… You can get a year membership at the SALE price!!!
*Making a whole year of membership only $8.33 a month!!!! (if you aren’t ready to jump in for a year.. you can still try it for on a month to month membership for $10 a month.)
You’ll have access to tons of tips and tricks for Freezer cooking. Choose from thousands of menus and recipes that can be customized to fit your family.
Select any type of prep, cooking, and serving. (our favorite are the Instant Pot meals that are ready straight from the freezer on busy nights) choose from Oven, Stove, Easy assembly, Grill, Crock pot, Instant pot.. and more. You can search for specific Dietary needs like allergen, Dairy free, Gluten free, real food, Paleo and vegetarian.
They have Recipes for Breakfast, lunch, Dinner, side dishes, snacks and Dessert! All to be prepped and frozen for when you need them!!
Did you get a new Instant Pot this week?
Or did your grocery store have a crazy deal on Chicken breast this month?? Now you have a ton and don’t know what to fix? You can select a menu to utilize that deal even more!
There are so many reasons why I love Once A Month Meals. We have been using them for about 9 months already and really enjoy the resources they provide.
If you want to read some of our reviews of Once A Month Meals here’s a couple of things to read:
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.
It’s taken three times serving these, but finally my boys ate a couple of pieces with out much wining and had smiles too! ( I may or may not have bribed them with sugar-free soda, which is a huge treat around here 🙂 )