I love chicken and noodles. This recipe was so easy to make. Find out my thoughts on this recipe at the end of the recipe.
INGREDIENTS
2 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. low-sodium chicken broth
2 cloves garlic, minced
8 oz. fettuccini
1/2 c. heavy cream
1 c. freshly grated Parmesan
Freshly chopped parsley, for garnish
DIRECTIONS
In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side.
Let rest for 10 minutes, then slice.
Add milk, broth, and garlic to the skillet. Season with salt and pepper and bring to a simmer.
Add fettuccine, frequently stirring for about 3 minutes. Let cook until al dente, 8 minutes more.
Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.
Remove from heat and stir in sliced chicken. (Notice I left the chicken in and didn't bother anything except stirring more complicated.)
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I love to use my Instant Pot. I've made everything from hard-boiled eggs to dessert. I did learn that if you make a dessert after making a pot roast, have an extra seal on hand because the seal holds odors and you may have a cake tasting like a pot roast. Learn from my mistakes 😉
I've searched the WWW for some 5-ingredient IP recipes for you to try. I have tried a few of these and they turned out great.
For you convenience, the full recipe is under the photo. If you desire to look at the original, click the links above the photos and it will take you to the author of the recipes.
Pour the olive oil into the bottom of your electric pressure cooker. Place the chicken breasts inside and sprinkle the parmesan, basil, and garlic powder on top.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 6 minutes.
When the cooker beeps to let you know it’s finished, let the pressure release naturally for 5 minutes. Then switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes—it’s hot.
Open the lid and shred the chicken into the juices with a hand mixer or fork. If using a hand mixer, drape a towel over your hand, the mixer, and the pot so you avoid splatter getting onto your wall or countertop. Add sea salt and black pepper to taste.
Let chicken cool slightly before assembling sandwiches or salads. Store leftovers inside of a glass container and use them as salad topping throughout the week.
Recipe Notes
If working with frozen chicken breasts extend the cook time to 12 minutes.
For every additional pound of chicken, add 6 minutes.
If you are trying to watch your fat intake, use 1/4 cup of oil, and 1/4 cup of chicken broth in lieu of 1/2 cup oil.
This Paleo Instant Pot recipe is even better than takeout. You can make your own beef and broccoli at home in less than half an hour, and unlike takeout, it's Paleo!
optional additions: cardamom powder, saffron, nuts for garnish
Oil or butter for greasing
Optional Crust Recipes (use the crust of your choice or go crustless):
Graham Cracker Crust
10graham cracker sheets (gluten-free works too!)
4tablespoonsmelted butter
Date and Nut Crust:
1cupnuts
5dates roughly chopped
Oatmeal Cookie Crust:
½cuprolled oats
¼cuppecans
¼cupbrown sugar
3tablespoonsmelted butter
Instructions
Optional Crust Recipes (use the crust of your choice or go crustless):
To make the Graham Cracker Crust: Process the graham crackers in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into the bottom of a well-greased 6-inch cheesecake pan or 7-inch cheesecake pan with a removable bottom (you can use cooking spray or butter to grease the pan – make sure to get the sides of the pan too!).
To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out.
To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.
To make the Cheesecake:
Add the condensed milk, yogurt, and mango puree to a bowl and mix well.
Pour the mixture on top of the crust (if using) or straight into a greased 6-inch or 7-inch cheesecake pan (with a removable bottom), then cover the pan with foil.
Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
Secure the lid, close pressure valve, and cook for 30 minutes at high pressure.
Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
Put the cheesecake in the fridge to chill for 4-6 hours.
Pour some mango puree on top of the cake right before serving. It adds a nice pop of color!
Notes
Since this recipe calls for a puree, I suggest using whole milk greek yogurt rather than regular whole milk yogurt because greek is thicker. If you have regular whole milk yogurt then you can use a sieve to separate some of the whey from the yogurt before measuring.
This is best when chilled (in my opinion) but you can also eat this warm or at room temperature as a pudding if you like. It will only taste like cheesecake after it has chilled. If you eat it warm, it will taste like a custard.
You can freeze this cheesecake! It tastes great when thawed but I’ve found they are a bit more crumbly. Still delicious though!
These Instant Pot Rice & Beans require only 5 simple ingredients to make! Perfect for Meal Prep or an Easy Weeknight Dinner. Vegan, Gluten-Free, Oil-Free.
INGREDIENTS
1 1/4 cup dry Red Kidney Beans
1 1/2 cup dry Brown Rice
1 cup Salsa
½ bunch Cilantro stems and leaves divided
3 cups Vegetable Broth
2 cups Water
INSTRUCTIONS
First, chop your Cilantro, keeping the leaves and stems roughly separated.
Add the dried Beans and Rice to the bottom of your Instant Pot.
Gently pour the Vegetable Broth and Water over the Rice and Beans, then give everything a good stir.
Next, add the Salsa and stems of the Cilantro into the pot. Do not mix!
Close the Instant Pot, set the valve to Sealing, and use the Manual Mode to cook on High for 25 Minutes.
One the cook time finishes, let the Instant Pot release pressure for an additional 10 minutes (leave the “Keep Warm” feature on).
Finally, move the valve from Sealing to Venting to release all remaining pressure, and serve the Beans and Rice warm. Garnish with the chopped cilantro leaves, and anything else you desire!
NOTES
A few of my beans rose to the top of the mixture, and I noticed they looked a little “dry” when I opened the pot. If this happens to you, simply mix the Beans and Rice together, then cover the pot again and let sit for 12 – 15 minutes.
Different beans require different amounts of time to cook in the pressure cooker, so I would be wary of substitutions. If you do decide to use a different bean, make sure to cook the mixture for at least 22 minutes, so the brown rice will cook completely.
1lb.boneless skinless chicken breastsabout two large breasts, cut into 1-2 inch cubes*
8oz.dry fettuccine or whole wheat linguine
1jar15 oz. alfredo sauce
1jar water15 oz.**
salt and pepper to taste***
Instructions
Hit saute setting on your Instant Pot and set a timer for 5 minutes.
Add olive oil, garlic and chicken to Instant Pot and saute for 5 minutes, stirring only once or twice. Add salt/pepper to taste.
Make sure no chicken is stuck to bottom after sauteing has finished.
Break dry/uncooked pasta in half and add into Instant Pot
Empty jar of alfredo sauce into Instant Pot. Refill the same jar with water and add to Instant Pot. Do not stir, sauce will thicken as it sits.
Seal, and set Instant Pot to 'high pressure' and set timer for 9 minutes.
Flip valve to release the pressure (quick release) and when pressure subsides, open the lid and stir.
Divide between 4 plates, top with parmesan and serve with a side of broccoli if desired, and enjoy!
Notes
*You can use frozen chicken. If chicken is frozen, cook for 15 minutes if chicken breasts are stacked or on top of each other. If you are able to lay frozen chicken flat on the bottom of the Instant Pot, cook for 10 minutes. You want the breasts a little pink at this point so they don't over-cook.**If you prefer a thicker sauce, use a 3/4 jar of water, instead of a full jar.*** water, salt, and pepper not included in 5 ingredients, because chances are you have those somewhere in your house :)
This Instant Pot Mashed Potatoes recipe is the easiest mashed potatoes ever. Fluffy, creamy, flavorful mashed potatoes can be on your dinner table in no time…
INGREDIENTS
1/2 cup regular-strength chicken broth or stock
3 lbs russet or Yukon gold potatoes, peeled and cut into 2-inch pieces
1/2 cup milk (regular or low-fat)
8 TB (1/2 cup or 4oz) butter, sliced and softened, plus more for drizzling
Kosher salt
(Optional seasonings: freshly ground black pepper, garlic powder or roasted garlic, chopped herbs of your choice)
INSTRUCTIONS
Pour broth into the inner pot of your Instant Pot. Place potatoes onto steamer rack. Close lid and lock in place. Turn steam release handle/valve to correct position, if needed. Cook on high pressure for 8 minutes.
While potatoes are cooking, combine milk and softened butter slices into a saucepan over low heat. Stir until butter is completed melted and milk is warmed through. Turn heat off and keep warm.
Once the pressure cooker is done cooking potatoes, do a Quick Release. Gently remove lid and remove steamer rack, sliding potatoes in the inner pot with the broth. Use a potato masher to mash potatoes until almost done.
Add warm milk/butter mixture and a generous sprinkle of kosher salt (any optional seasonings can be added now as well.) Keeping Instant Pot on “warm,” continue to hand-mash potatoes to your desired texture. Taste and add more salt, if needed. Serve with drizzle of melted butter, gravy, or as is.
NOTES
Russet potatoes tend to result in fluffier, lighter texture, while Yukon gold potatoes will yield a creamier consistency. The choice is yours; you can try combining both types of potatoes as well.
If you’d like to make roasted garlic mashed potatoes, you can roast the garlic a day ahead of time.
Over-mashing potatoes can lead to gumminess, so be sure to watch carefully as you mash and stop as soon as your potatoes turn creamy.
Finished mashed potatoes can be kept warm in the Instant Pot for 1-2 hours before serving, though the sooner you can serve it, the better. If needed, you can stir in a bit more liquid (broth or milk) to mashed potatoes before serving.
Stovetop option: boil peeled/cubed potatoes in a large pot of salted water for 15 minutes, or just until potatoes are fork-tender. Drain and proceed with recipe as written.
Do you have an Instant Pot? Do you have a favorite IP recipe? Please comment below 👇
Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜
The Recipe of the Week is a bonus for our subscribers and goes out via email mid-week. So, don't miss out, and SUBSCRIBE TODAY!
FTC DISCLAIMER: This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.