Author: Nicole

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Chicken, Instant Pot, Recipes

Fajita Chicken and Rice (Instant Pot)

Nicole

8

This is another recipe that goes to the top of my least. I love how easy it is and to be honest you can do just about anything with it to make it your own. Again, this is another recipe that I do not have the original recipe source. If you are the creator of this recipe pleases let me know so that I can give you credit.

Ingredients:

  • 1.5 lbs boneless, skinless chicken breast sliced
  • 2 oz fajita seasoning (1 packets)
  • 10.5 oz condensed chicken broth
  • 2 cups water
  • 2 cups long grain rice
  • 10.5 oz condensed cream of chicken soup
  • 1 bag of frozen bell peppers and onions

Instructions:

  1. Slice chicken into strips.
  2. Set Instant Pot to Saute Less 7 minutes.
  3. Add a dab of butter or margarine to the pot.
  4. Add the strips of chicken to the pot and spread them out.
  5. After a couple minutes, add the fajita seasoning to the pot.
  6. Stir until the chicken is well coated in the seasoning.
  7. Leave the chicken to cook, stirring occasionally until the Instant Pot turns off.
  8. The chicken will still be partially pink.
  9. Add the condensed chicken broth to the pot and stir, gently scraping any stuck fajita seasoning off the bottom of the pot.
  10. Add the water and the long grain rice.
  11. Gently push the rice down until it is submerged in the liquid.
  12. Add the condensed cream of chicken soup, diced red peppers, diced green peppers and diced onions.
  13. Do not stir!
  14. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.
  15. Once the Instant Pot is done cooking, leave it to do a natural release for 3 minutes.
  16. After 3 minutes quick release.
  17. Remove the lid and stir all of the ingredients together.
  18. Add the shredded mozzarella and cheddar to the pot.
  19. Stir until the cheese is melted.
Instant Pot, Recipe, Side Dish, Vegetarian

Buttered Cabbage (Instant Pot)

Nicole

1

My Forking Life has it all together. This recipe is amazing! I mean amazing!! I am not a huge cabbage fan, but in this recipe was excellent, and was just as good the next day. It is easy… I mean easy!! It can’t get much easier if you have an Instant Pot. I have no doubt you can make this in a skillet too. So good, so simple, so yes make it!! I have made it twice now and changed it up a bit. Once I added bacon bits too. I am going to put my version below but check out My Forking Life for the original recipe!

Ingredients:

  • 1/2 head of cabbage chopped into 1 inch pieces
  • 1/4 cup butter unsalted
  • 1 cup beef broth
  • Fresh ground pepper

Directions:

  1. To your Instant Pot add beef broth and butter. Top the butter with the chopped up cabbage.
  2. Close the Instant Pot lid, and don’t forget to set the valve to Sealing
  3. Cook on high pressure for 4-5 minutes depending on your preference. If you want it crunchier I would go with 4 minutes, less crunchy you can go up to 6 minutes. I liked it at 4 minutes because it had a little crunch left, but that is up to you.
  4. Once your Instant Pot has completed, Do a quick release.
  5. Once your pot has de-pressurized carefully remove the lid
  6. Top with pepper, then stir all together
  7. Serve right away

Original Recipe Source

Beef, Recipes, Slow Cooker

Beef and Potato Hash (Slow Cooker)

Nicole

9

This is a very ugly dish, but what it lacks in beauty it makes up in flavor. It’s creamy and delicious comfort food that is super easy. This makes a very good Sunday dinner that just about anyone will love. This is another recipe I do not know who to give credit to. If this is your recipe please let me know so that I can give you credit.

Ingredients:

  • 1 lb. ground beef
  • 1 cup white onion, diced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 envelope beefy onion soup
  • 1/2 tsp. garlic powder
  • 2-10.75 oz. cans cream of mushroom soup,do not add water
  • 1.5 lbs. russet potatoes (about 5 cups diced)
  • 2 cups shredded sharp cheese, divided
  • 6 quart dish

Instructions:

  1. Brown the beef and onion together in a large skillet over medium-high heat. Drain the fat.
  2. Wash and dry the potatoes. Cut them into cubes, leave the skin on. Add the potatoes to the slow cooker. Pour over the meat and onion into the slow cooker. Add the soup, salt, pepper, garlic powder, corn and half of the cheese. Stir. Spread out the hash into a flat layer.
  3. Cover and cook on LOW for 5 hours without opening the lid during the cooking time. Let me stress… DO NOT open the lid or the potatoes will not get cooked
  4. Add the remaining shredded cheese evenly over the hash. Cover and let the cheese melt for about 10 minutes.
Chicken, Instant Pot, Pork, Recipes

Sausage Jambalaya (Instant Pot)

Nicole

7

This recipe goes to the top of my list as one of the best recipes I make. I think it is fantastic. Again, I don’t remember where it came from but it is delicious. If I owe you recipe credit please let me know because you deserve it! Easy, Fast, and Delicious!

Ingredients:

  • 2 Tablespoons light butter spread (butter or oil)
  • 12 Ounces Andouille Sausage (sliced into circular pieces)
  • 1 large Chicken Breasts (cooked and diced)
  • 1 Medium, Green Bell Pepper (diced)
  • 1 Medium, White Onion (diced)
  • 1 Celery Stalk (chopped)
  • 5 Garlic Cloves (chopped)
  • 2+ tsp low sodium Cajun Seasoning
  • 1/2 tsp dried Thyme
  • 3/4 Cup Chicken Broth
  • 1 (14 Ounce) Can Diced Tomatoes (with juices)
  • 3/4 Cup Long Grain White Rice
  • Salt and Pepper (to taste)

Instructions:

  1. Set the Instant Pot to “Saute.”
  2. Add the oil to the pot then add onions, pepper, and celery stirring while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft.
  3. Add the garlic and cook for an additional 30 seconds while continuing to stir. Hit cancel on your pressure cooker
  4. Add the Creole seasoning, thyme, cooked sausage and chicken, tomatoes, and broth stir well. Add the rice to the top of the mixture and press the rice down into the liquid. Do not sure again.
  5. Close the lid, make sure the valve is set to “sealing,” and push the manual button then put the time on 10 minutes.
  6. Once it starts beeping allow the Instant Pot to natural release for 5 minutes turn the pressure valve to release completing a quick release. Remove lid and stir.
Chicken, Mexican Flair, Recipes, Slow Cooker

Queso Chicken (Slow Cooker)

Nicole

3

This recipe is pure comfort food. It is a low calorie option full or flavor and easy on the budget. You can make it ahead of time and it will be just as good the next day. We do not add it to tortillas but you certain can. We like it as a main dish just the way it is.

Ingredients:

  • 2 pounds boneless skinless chicken breasts
  • 1 packet taco seasoning
  • 10 ounces can of tomatoes with green chilies (your heat level)
  • 1 can mild diced green chills
  • 1/2 cup chicken broth
  • 3/4 cup jarred queso

Directions:

  1. Place chicken into a lined slow cooked (for easy clean up)
  2. Sprinkled taco seasoning onto the chicken
  3. Dump in the tomatoes with green chilies, broth, and green chilies and mix well
  4. Cook on low for 6 hours or high 4 hours. Time may vary depending on your slow cooker. Chicken should cook to 165 degrees
  5. After your chicken is cooked drain liquid but leave in the tomatoes and chilies
  6. Shred chicken and add in queso.
  7. Serve as tacos or as a main dish

Original Recipe Source