Ooey Gooey Chicken - Instant Pot Version

Ingredients:

1. 3 chicken breasts, frozen
2. 1 cup water
3. 1 can cream of chicken
4. 1 cup of mild salsa
5. 1 can black beans, drained and rinsed
6. 1 can green chiles
7. 1/4 tsp black pepper
8. 1/2 tsp chili powder
9. 1/2 cups cheddar cheese
10. 1 cup frozen corn, optional
11. toppings: white rice, tortillas chips, lettuce, tomatoes, tapatio 

Directions:

1. Spray Instant Pot with non-stick spray. Add chicken and water.
2. Select Manual 15 minutes (up to 22 depending how thick chicken breasts are).
3. When finished, quick release and remove the chicken to a plate for shredding.
4. Strain the hot water into big bowl and add half of it back to the Instant Pot.
5. Add cream of chicken and salsa and mix well. 
6. Shred chicken while Instant Pot heats up on Sautee. 
7. Once hot, add black beans, chiles, and spices and stir well.
8. Turn off Instant Pot and stir in shredded chicken, cheese, and frozen corn if using.
9. Add chicken mixture to a tortilla with desired toppings.

Instant Pot Potato Chowder

This recipe makes about 8 servings. You can easily halve it; cook time will stay the same.

Ingredients: 

1/2 pound bacon, cut into bite size pieces

1 large onion, finely diced

3 celery stalks, trimmed and diced

2 pounds of potatoes, peeled and diced (about 8 potatoes)

4 garlic cloves, minced

4 cups of chicken or vegetable stock

1 cup water

2-3 bay leaves

1/2 teaspoon dried thyme (optional)

1 1/2 cups heavy cream

Salt and pepper to taste

2 cups of frozen sweet corn

Directions:

1. Spray Instant Pot with cooking Spray. Set to Saute.

2. Cook bacon until crispy. Press Cancel.

3. Remove bacon from the pot and most of the grease. Leave about 1 Tbsp of grease.

4. Set to Saute again. Add onion, celery, and potatoes to the pot. Cook for about 5 minutes or until onions soften. Add garlic and brown for 1 minute. 

5. Press Cancel. Add broth, water, bay leaves, and thyme. Stir soup and lock on the lid. Make sure the vent is set to Sealing.

6. Select Manual for 3 minutes. When time is done, press Cancel and switch the vent to Venting for a quick release. 

7. Scoop out about 3 ladles of soup mixture and blend in blender.

8. Add blended soup back to the Instant Pot with cream, frozen corn, and bacon bits. 

9. Select Saute and bring the soup just to a boil, stirring often. Once it comes to a boil, select Cancel again and soup is ready to serve. Don't forget to stir once or twice after the Instant Pot is off. The bottom stays hot for a few more minutes.

Hint: You can add frozen corn to the bowls of hot soup to help it cool faster, instead of adding it in step 8.

Hint: For thicker chowder you can blend more soup, or add a cornstarch slurry to the soup and bring back to a boil. We thought the thickenss was just right without adding cornstarch and only blending a small portion of the soup.

Instant Pot Porcupine Meatballs

Not the prettiest meal, but boy do they taste good! Everyone in our family enjoys these meatballs. This instant pot recipe makes it an easy 1 pot meal and they turn out perfectly every time.

Ingredients:

2 lbs ground beef
1/2 cup uncooked white rice
1 slightly beaten egg
1/2 Tb dried parsley
1 tsp onion powder or 4 Tbsp finely chopped onions
1/2 teaspoon salt
a dash of pepper
2 (10 1/2 ounce) cans tomato soup
1 cup water
2 tsp Worcestershire sauce
2 tsp Italian seasoning

Directions:
1. Combine first 7 ingredients in a bowl and mix well with your hands. Shape into about 20 balls.
2. Spray Instant Pot bowl with Pam.
3. Turn Instant Pot to sautee and add the remaining 4 ingredients.
4. Stir well until it comes to a boil.
5. Press cancel and carefully add the meatballs to the sauce.
6. Lock the lid on the Instant Pot and make sure vent is set on Sealing.
7. Select Manual for 12 minutes.
8. When the timer goes off, let it sit for 1 minute and then quick release the steam.

Instant Pot Spaghetti

Ingredients:
1 lb ground beef
Salt and pepper
Garlic powder
Onion powder
24 oz can of spaghetti sauce
2 1/2 cups water, divided
12 oz hearty spaghetti noodles

Directions
1. Spray Instant Pot with cooking spray and set to sauté and brown the beef.
2. Add seasonings. Turn off Sauté.
3. Add 1/2 cup water and spaghetti sauce. Stir.
4. Break noodles in half and lay on top of sauce, pressing down into sauce as much as you can.
5. Add remaining 2 cups of water. Don't stir.
6. Put lid on, make sure the switch is set to Sealing.
7. Select Manual for 8 minutes.
8. Let sit for 5 min when finished cooking, then quick release.
9. Stir and serve!

Instant Pot Brown Rice

Easy. Pretty fast. Yummy.

Spray Instant Pot bowl with Pam.
Set to Saute.
Add 1/2 Tablespoon Olive Oil and 1.5 cups of Brown Rice.
Stir until browned, about 4 minutes.
Turn Instant Pot to Off/Cancel.
Add 1 can of chicken broth.
Seal Instant pot (lid and knob).
Select Manual for 25 minutes.
Let the rice sit for 5 minutes and then use the quick release.
Stir and serve!