Slow Cooker Recipes from Main Dish to Dessert

Unlock a world of culinary wonders with an array of tantalizing slow cooker recipes, taking you from mouthwatering main dishes to delectable desserts.

Slow cooker recipes have become increasingly popular in recent years, and for good reason. They offer a convenient and effortless way to prepare delicious meals without spending hours in the kitchen. With a slow cooker, you can simply throw in your ingredients and let them simmer and cook for hours, resulting in tender and flavorful dishes.

One of the greatest benefits of using a slow cooker is the ease of preparation. Most recipes require minimal prep time, as you only need to chop and prepare the ingredients before placing them in the slow cooker. This not only saves time but also reduces the amount of dirty dishes and kitchen mess.

Another advantage of slow cooker recipes is the ability to cook large quantities of food at once. This makes them perfect for families or for meal prepping for the week. You can easily double or triple a recipe and have leftovers for days, making it a cost-effective option for busy households.

Slow cookers are also a great way to create healthy meals. Because the ingredients are cooked at a low temperature for a longer period of time, they retain more nutrients and flavors compared to traditional cooking methods. Additionally, slow cookers allow for lean cuts of meat to become tender and juicy, making it easier to incorporate protein into your diet.

There are endless possibilities when it comes to slow cooker recipes. From soups and stews to casseroles and desserts, there is a recipe for every taste and dietary restriction. You can find recipes that cater to specific diets such as vegetarian, gluten-free, and low-sodium, making it a versatile tool for anyone looking to improve their eating habits.

One of the most popular slow cooker recipes is the classic pot roast. This dish typically includes beef, vegetables, and seasonings, all cooked together in the slow cooker for several hours until the meat is fall-apart tender. It's a hearty and comforting meal that requires minimal effort and is perfect for a chilly evening. 

Slow Cooker Pot Roast with Gravy | McCormick

Another popular slow cooker recipe is chicken tortilla soup. This Mexican-inspired dish is packed with flavor and can be customized with toppings such as avocado, cheese, and sour cream. It's a great option for a quick and easy weeknight dinner. 

Best Slow Cooker Chicken Tortilla Soup Recipe - How to Make Slow Cooker Chicken Tortilla Soup (thepioneerwoman.com)

Creamy Italian Chicken Recipe Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. 

Creamy Italian Chicken Recipe: How to Make It (tasteofhome.com)

Potluck Macaroni and Cheese Recipe  You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker.

Potluck Macaroni and Cheese Recipe: How to Make It (tasteofhome.com)

Slow Cooker Lemon Pepper Chicken Recipe  A whole chicken is seasoned with lemon pepper, garlic, and thyme, then slow-cooked to perfection.

Slow Cooker Lemon Pepper Chicken Recipe (allrecipes.com)

 Slow-Cooker Honey-Garlic Chicken Recipe  Honey and garlic are the perfect pair for a slow-cooker chicken dinner.

Slow-Cooker Honey-Garlic Chicken Recipe (southernliving.com)

Shredded French Dip Recipe: How to Make It   Add some banana peppers to the mix and it will give you a whole different flavor.

Shredded French Dip Recipe: How to Make It (tasteofhome.com)

For those with a sweet tooth, slow cookers can also be used to make desserts. One popular recipe is for slow cooker apple crisp, where sliced apples are cooked with cinnamon and topped with a crumbly oat mixture. It's a delicious and comforting dessert that can be served warm with a scoop of vanilla ice cream.

Slow-Cooker Apple Crisp Recipe - Pillsbury.com

Slow-Cooker Cinnamon Roll Pudding Recipe  A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. 

Slow-Cooker Cinnamon Roll Pudding Recipe: How to Make It (tasteofhome.com)

Amazing Slow Cooker Chocolate Cake Recipe  This chocolate crockpot cake is incredibly moist and delicious, and it's so easy to make in your slow cooker. Serve it warm with a scoop of vanilla ice cream.

Amazing Slow Cooker Chocolate Cake Recipe (allrecipes.com)

Here are a few more recipes from one of our past posts that feature slow cooker soup recipes.

Link => Favorite Crockpot Soup Recipes

In conclusion, slow cooker recipes offer a convenient and effortless way to prepare delicious and healthy meals. They save time, reduce kitchen mess, and allow for large batches of food to be cooked at once. With endless possibilities and options for different diets, the slow cooker has become a staple in many households. So why not give it a try and see for yourself the magic of slow cooking?

Do you use a slow cooker? What's your favorite slow cooker recipe? We'd love to hear from you.

Keep it sassy,

Kelly

from the Sassy Silver Sisters

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Thank you so much for taking the time to read our blog! We really appreciate it. We believe that our blog is a great way to share valuable information, such as tips, tricks, and advice, to help our readers improve their lives. We strive to create content that is interesting, informative, and entertaining so that our readers can always find something valuable to read. We do our best to provide content that is timely and relevant, so our readers can stay up to date with the latest trends. We also aim to provide content that is unique and engaging, so our readers can learn something new and be inspired. We hope that our blog provides you with the necessary information and resources to make your life easier and more enjoyable. Thank you again for taking the time to read our blog!

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.

Asparagus Facts and Recipes

***UPDATED 4/27/24***

Asparagus is now in season in Virginia. I happen to like asparagus, how about you? My preference is to grill it on our gas grill with some olive oil and salt/pepper. Oh so good!

Here are some fun facts about asparagus. 

1. Asparagus has been cultivated for 2,500 years and for almost 150 years in the United States.
2. It takes three years from seed to harvest.
3. California is among the top 3 states in asparagus production. Other states that produce bunches of asparagus include Washington and Michigan, while others produce very small quantities.
4. Sea salt was the asparagus farmer’s original herbicide.
5. White asparagus and green asparagus come from the same plant. Green asparagus gets its color from sunlight. When the plant breaks through the ground, the sun hits it, turning it green. For white asparagus, sunlight is prevented from touching the plant by piling dirt on top of the stalks so the asparagus matures underground. Once the tip breaks through the surface, the stalk is cut with a special knife beneath the ground.
6. Asparagus treats bee stings and toothaches. According to the Greeks and Romans 2,500 years ago, that is. Green vegetables are always an excellent choice for oral health but the jury is still out on that one.
7. Asparagus makes your urine stink but only some people can actually smell it. Genetic differences occur in olfactory receptors that lead some people to be able to smell these odorous compounds released in urine. Asparagus contains asparagusic acid. When the vegetable is digested, this chemical is broken down into a group of related sulfur-containing and ammonia compounds.
8. Asparagus will reproduce for up to 20 consecutive years! Asparagus is a perennial and will continue to produce yearly but patience is key. It takes about 3 years to grow asparagus before you can harvest it.
9. Asparagus is a vegetable that is high in nutrients. Asparagus has many health benefits as it is high in fiber, folate, vitamins A, C, E, K, and chromium. Whether you're monitoring your sugar levels, asparagus is good news. It is abundant in the amino acid asparagine, which acts as a natural diuretic, and higher urinating allows the body to get rid of extra salts while also releasing fluid.
10. Asparagus can be found in three colors: green, white, and purple.

Did you know these facts about asparagus? It’s amazing how we take our vegetables for granted. 

Now, how about some recipes.

Asparagus Ham Dinner

Click here for the recipe.

Asparagus Soup with Parmesan Shortbread Coins

CREDIT: © DAVID MALOSH

Click here for the recipe.

Asparagus-and-Zucchini Frittata

CREDIT: © JOHN KERNICK

Click here for the recipe.

Savory Waffles with Asparagus, Gruyere, and Onion

Click here for the recipe.

Lemon Asparagus Risotto

Click here for the recipe.

Rosemary Roasted Salmon with Asparagus & Potatoes

Click here for the recipe.

Creamy Chicken & Asparagus Pasta

CREDIT: FRED HARDY

Click here for the recipe.

Panko Roasted Asparagus

CREDIT: ANDY LYONS

Click here for the recipe.

Spring Green Smoothies

CREDIT: JASON DONNELLY

Click here for the recipe.

Cheesy garlic roasted asparagus

Credit Cafe Delites

Click here for the recipe.

We hope you enjoyed the fun facts and asparagus recipes. Do you like to make dishes with asparagus? Please share and comment below.

Stay Sassy,

Kelly

😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋

Thank you so much for taking the time to read our blog! We really appreciate it. We believe that our blog is a great way to share valuable information, such as tips, tricks, and advice, to help our readers improve their lives. We strive to create content that is interesting, informative, and entertaining so that our readers can always find something valuable to read. We do our best to provide content that is timely and relevant, so our readers can stay up to date with the latest trends. We also aim to provide content that is unique and engaging, so our readers can learn something new and be inspired. We hope that our blog provides you with the necessary information and resources to make your life easier and more enjoyable. Thank you again for taking the time to read our blog!

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.

5 or Less Ingredient Instant Pot Recipes

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.

Let's get started!

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Instant Pot 5-Ingredient Italian Chicken 

photo credit instantloss.com

Instant Pot 5- Ingredient Italian Chicken

Author: Brittany Williams

Ingredients

• 1/2 cup extra virgin olive oil
• 1 pound boneless skinless chicken breasts
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon dried basil
• 1 tablespoon garlic powder

Instructions

1. 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. 

2. 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.

3. 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. 

4. 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.

5. 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. 

Pressure Cooker Beef and Broccoli | Better Homes & Gardens 

photo credit JASON DONNELLY

Pressure Cooker Beef and Broccoli

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!

Prep:

20 mins

Pressure-Cook:

7 mins

Total:

27 mins

Servings:

6

 Jason Donnelly

Ingredients

Ingredient Checklist

• 2 pounds beef flank steak, thinly sliced against the grain
• 1 medium onion, halved and thinly sliced
• ½ cup water
• ¼ cup coconut aminos
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon pepper
• 3 cups broccoli florets
• Toasted sesame seeds

Directions

Instructions Checklist

• Step 1

  Place beef and onion in a 6-quart multifunction electric or stove-top pressure cooker. Stir in water, coconut aminos, salt, ginger, and pepper.

• Step 2

  Lock lid in place. Set electric cooker on high pressure to cook 7 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 7 minutes. Remove from heat. For both models, immediately release pressure. Open the lid carefully.

• Step 3

  Using a slotted spoon, remove beef and onion; keep warm. Add broccoli to the pressure cooker. For an electric cooker, use sauté setting to cook for 5 to 8 minutes or until crisp-tender. For stove-top cooker, simmer, uncovered, over medium 5 to 8 minutes or until crisp-tender. Using a slotted spoon, add broccoli to beef and onion. If desired, continue simmering liquid for 1 to 2 minutes or until thickened. Spoon sauce over beef mixture. Top with sesame seeds.

Creamy Instant Pot Mac And Cheese 

photo credit misswish.com

Creamy Instant Pot Mac And Cheese – Easy, 5-Ingredient Recipe

• Author:Anna - MissWish.com
• Prep Time:5 minutes
• Cook Time:4 minutes
• Total Time:9 minutes
• Yield:8 1x

SCALE

Ingredients 1 pound elbow macaroni

4 cup water

3 tbsp unsalted butter

12 ounce shredded sharp Cheddar cheese

1/3 cup cream cheese

1 teaspoon dry mustard (more or less to taste)

salt, black pepper to taste

Instructions

1. Place the macaroni, butter, pinch of salt, and water in the Instant Pot.
2. Stir to combine.
3. Close and seal the Instant Pot.
4. Turn the venting knob to SEALING.
5. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
6. Adjust the timer to 4 minutes. (The cooking time is half of the suggested time on the pasta box.)
7. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
8. Open the lid.
9. Add the shredded cheese, cream cheese and dry mustard.
10. Stir to combine.
11. Season with salt and black pepper to taste.
12. Serve warm.

Easy 5-Ingredient Instant Pot Pork Roast

photo credit misswish.com

Easy 5-Ingredient Instant Pot Pork Roast – Made with Frozen Pork Butt

• Author:Anna - MissWish.com
• Prep Time:5 minutes
• Cook Time:1 hour, 15 minutes
• Total Time:1 hour, 20 minutes
• Yield:8 1x

SCALE

Ingredients

3 pounds pork butt roast, frozen

½ tsp onion powder

½ tsp garlic powder

¼ tsp chili powder

½ cup apple juice

½ tsp coarse black pepper

1 tsp salt

1 cup water

2 tbsp oil

Instructions

1. In a small bowl combine the onion powder, garlic powder, chili powder, black pepper, and salt.
2. Rub the seasoning all over the pork roast.
3. Press the SAUTE button on the Instant Pot and let stand until the screen reads “HOT”.
4. Add the oil.
5. Add the roast and brown 2-3 minutes per side.
6. Remove the roast from the Instant Pot.
7. Add the water and apple juice and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
8. Press the CANCEL button.
9. Return the pork in the Instant Pot.
10. Close and seal the Instant Pot.
11. Turn the venting knob to SEALING.
12. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
13. Adjust the timer to 66 minutes (see Note*).
14. When finished cooking, release pressure naturally according to manufacturer’s directions.
15. Open the lid.
16. Remove the pork from the Instant Pot.
17. To crisp up the crust, carefully place the pork on a baking sheet.
18. Broil in the oven for 5-10 minutes or until the crust is brown and crispy.
19. Remove from the oven.
20. Allow resting for 10-15 minutes before slicing then slice and serve.

Notes

If your roast is smaller or larger, calculate the cooking time by multiplying the number of pounds by 22 minutes.

Pressure Cooker 5 Ingredient Broccoli Cheese Soup - Kitschen Cat

photo credit kitschencat.com

pressure cooker 5 ingredient broccoli cheese soup

• Author: Kitschen Cat
 
• Prep Time: 5 mins
 
• Cook Time: 10 mins
 
• Total Time: 15 mins
 
• Yield: 6-8 1x

DESCRIPTION

Recipe adapted for pressure cooker from Gimme Some Oven

---

INGREDIENTS

SCALE

• 1 tablespoon olive oil (affiliate)
• 1 yellow onion, diced
• 2 small heads of broccoli, roughly chopped
• 4 cups chicken broth (affiliate)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1, 12oz can evaporated milk
• 8oz sharp cheddar cheese, grated

---

INSTRUCTIONS

1. In your pressure cooker, saute onion in olive oil for 4-5 minutes.
2. Add broccoli, chicken broth, and salt and pepper.
3. Stir, lock lid, and set to high pressure for 5 minutes.
4. When time is up, do a quick release, then turn onto the simmer setting and add evaporated milk.
5. Stir gently and add grated cheese, small handfuls at a time, until all cheese has been added and has melted.
6. Ladle into bowls and serve by itself or with crusty dipping bread.

Instant Pot Mango Cheesecake Recipe | My Heart Beets

photo credit myheartbeets.com

Ingredients

 

• ▢1 (14 ounce) can condensed milk (sweetened)
• ▢1 cup whole milk greek yogurt full-fat
• ▢¼ cup canned mango pulp
• ▢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

• ▢10 graham cracker sheets (gluten-free works too!) 
• ▢4 tablespoons melted butter

Date and Nut Crust:

• ▢1 cup nuts
• ▢5 dates roughly chopped

Oatmeal Cookie Crust:

• ▢½ cup rolled oats
• ▢¼ cup pecans
• ▢¼ cup brown sugar
• ▢3 tablespoons melted 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!

3 Ingredient Instant Pot Pot Roast - Girl and the Kitchen

photo credit girlandthekitchen.com

pressure cooker 5 ingredient broccoli cheese soup

• Author: Kitschen Cat
 
• Prep Time: 5 mins
 
• Cook Time: 10 mins
 
• Total Time: 15 mins
 
• Yield: 6-8 1x

DESCRIPTION

Recipe adapted for pressure cooker from Gimme Some Oven

---

INGREDIENTS

SCALE

• 1 tablespoon olive oil (affiliate)
• 1 yellow onion, diced
• 2 small heads of broccoli, roughly chopped
• 4 cups chicken broth (affiliate)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1, 12oz can evaporated milk
• 8oz sharp cheddar cheese, grated

---

INSTRUCTIONS

1. In your pressure cooker, saute onion in olive oil for 4-5 minutes.
2. Add broccoli, chicken broth, and salt and pepper.
3. Stir, lock lid, and set to high pressure for 5 minutes.
4. When time is up, do a quick release, then turn onto the simmer setting and add evaporated milk.
5. Stir gently and add grated cheese, small handfuls at a time, until all cheese has been added and has melted.
6. Ladle into bowls and serve by itself or with crusty dipping bread.

Instant Pot Rice & Beans (Only 5 Ingredients!) - From My Bowl

photo credit frommybowl.com

INSTANT POT RICE & BEANS (ONLY 5 INGREDIENTS!)

★★★★★4.9 from 31 reviews

• Prep Time: 10 Minutes
 
• Cook Time: 25 Minutes
 
• Yield: 5 Servings 1x

DESCRIPTION

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.

5 Ingredient Instant Pot Chicken Alfredo - Sweetphi

photo credit sweetphi.com

Equipment

• Instant Pot
• Cutting Board
• Silicone Spatula

Ingredients

• 1 tablespoon olive oil extra virgin
• 2 garlic cloves finely minced
• 1 lb. boneless skinless chicken breasts about two large breasts, cut into 1-2 inch cubes*
• 8 oz. dry fettuccine or whole wheat linguine
• 1 jar 15 oz. alfredo sauce
• 1 jar water 15 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 :)

Instant Pot Mashed Potatoes (5 Ingredients) | Chew Out Loud

photo credit chewoutloud.com

instant pot mashed potatoes

Author: Chew Out Loud      

Total Time: 15 minutes 

Yield: 8 1x

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

1. 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. 
2. 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.
3. 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.
4. 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 👇 

Stay warm and sassy, 

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗

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