IP Sesame Chicken

Ingredients
1/3 cup honey
1/2 t. garlic, minced
1/2 cup low sodium soy sauce 
1/2 cup ketchup
1/2 teaspoon dried oregano
1/2 parsley
1 tablespoon oil
4 to 6 bone-in, skinless chicken thighs
salt and fresh ground pepper, to taste
For Garnish
1/2 tablespoon toasted sesame seeds, 
sliced green onions,

Steps

In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
Heat the Instant Pot in sauté mode.
Add oil to the pot.
Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
Add the prepared honey garlic sauce to the pot; cover and lock the lid.
Cook in poultry mode for 20 minutes.
Turn off the pot and allow it to release the pressure, about 5 minutes.
Transfer chicken to a serving plate and spoon the sauce over the chicken.
Garnish with toasted sesame seeds and green onions.
Serve.

IP Egg Custard

Ingredients

3 eggs lightly beaten



⅓ cup sugar



2 cups milk

1 tsp. vanilla flavoring



¼ teaspoon ground nutmeg or cinnamon

Steps

1. In a mixing bowl combine milk and sugar.
2. Heat milk one minute in the microwave to melt the sugar. 
3. Add vanilla, spice, and eggs mix with an immersion blender.
4. Add 1 to 1 ½ cups of water to IP. 
5. Use an ovenproof bowl that will sit on a trivet in the Instant Pot. Pour in the egg mixture.
6. Close the lid on the Instant Pot and turn the valve to pressure. Cook on the manual high setting for 5 minutes. When time is up, perform a quick release.

Use a long wooden spoon to move the valve to release. 

Alternately for individual servings

• Use double stacked pans. Put 5 silicone muffin cups in each pan and carefully pour in the mixture.
• Sprinkle with the nutmeg. Add 1 to 1 ½ cups of water to IP.
• Stack pans, cover with lid using handles lower in the instant pot.
• Close the lid on the Instant Pot and turn the valve to pressure. Cook on the manual high setting for 10 minutes. When time is up, perform a quick release or pressure.

Notes

Approximately 70 cal. per muffin cup 

IP Rotisserie Chicken Caccatorie

Ingredients

Rotisserie chicken, 
salt and fresh pepper to taste
olive oil
1/2 tsp. minced garlic


1/2 medium diced onion


1/2 cup diced red bell pepper


1/4 cup diced green bell pepper


1/2 teaspoon dried oregano


1 bay leaf





1 14 oz can crushed or diced tomatoes 


1 can mild Rotel
1 small can of tomato sauce

Steps

• Shred rotisserie chicken breast, set aside



Press saute on the Instant Pot, add oil, garlic, onions and peppers. Sauté until soft and translucent. Add shredded chicken.


Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt, and pepper, give it a quick stir and cover.


Use manual setting for 10 minutes; natural release.


Remove bay leaf, garnish with parsley and serve over pasta, spaghetti squash, or rice.
Frozen onions and peppers make this a quick and easy dish.
If it is too dry, I add whatever salsa I have on hand.

IP Rotisserie Rice and Broccoli

Ingredients

Tbs Oil
Rotisserie Chicken shredded
½ tsp. Minced Garlic
1 Small Onion, sliced
Salt
Pepper
1⅓ Cups Long Grain Rice
1⅓ Cups Chicken Broth
½ Cup Milk
1½ Tbs Flour
 
1-2 Cups Fresh Broccoli cooked*
1½ - 2 Cups Mild Shredded Cheddar Cheese

Steps

Turn Instant Pot onto saute. Add oil and heat until hot. When hot, onion, and garlic.
Cook chicken mixture until onion starts to get translucent. Add shredded chicken, rice, broth, and seasonings. Stir well.
Whisk together milk flour and set aside.
Cook on manual high pressure for 5 minutes. When the timer beeps perform a quick release.
Immediately add milk and flour mixture and mix until thickened.
Add broccoli and cheese and stir until well combined. Serve immediately.

Notes

*I use frozen chopped broccoli thawed. 

Quick Pickled Cabbage

Quick Pickled Cabbage Copyright © 2015, Edible Perspective.

• 1/2 small/medium head red cabbage
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 2 teaspoons sugar (or coconut sugar, brown sugar, pure cane sugar)
• 2 cloves garlic, smashed
• 2 dried bay leaves
• 2 teaspoons caraway seeds (optional)
• 1 teaspoon salt
• black pepper

Make at least 4 hours before serving.

Slice cabbage in half. Slice one half in half again. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar.

Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour).

Stir before serving and be sure to not grab any of the garlic cloves as you serve.

Notes:

At first, the liquid will not cover all of the cabbage but it starts to soften and will be fully covered after just a few hours. Best served at least 1 day after making. Keeps for about 2 weeks sealed in the fridge.

The caraway seeds are completely optional. They lend a "rye bread" sort of flavor that I adore. I buy them in small quantities in the bulk spice section. You can really get creative with the add-ins or keep it simple without the garlic, bay leaves, and caraway seeds.

To smash a garlic clove, remove the peel and press against the cutting board with the flat part of your knife. It should still be mostly held together.

Healthy Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

INGREDIENTS 

·         3/4 cup all-purpose flour

·         1/2 teaspoon baking soda

·         3/4 teaspoon coarse salt

·         8 tablespoons unsalted butter (1 stick), softened, plus more for the pans

·         6 tablespoons granulated sugar

·         6 tablespoons light brown sugar

·         1 large egg

·         1/2 teaspoon pure vanilla extract

·         1/4 teaspoon water

·         1 cup rolled oats

·         6 ounces semisweet chocolate chips

1. Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.
2. 2. In a small bowl, whisk together the flour, baking soda, and salt.
3. 3. In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
4. 4. Drop by teaspoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooling racks.

from Lynn B.
https://www.marthastewart.com/349226/oatmeal-chocolate-chip-cookie

IP Pork Medallions with Sour Cream Gravy

Ingredients
Pork loin
1 large onion
2 cups water
1/2 t. dried dillweed
1/2 t. salt
1/2 t. caraway seed
1/2 t. paprika
Dash garlic salt

*1 cup sour cream added before serving.

1 cup rice and 1 cup water in an ovenproof dish.

Directions
Brown pork loin, using Saute function. (drain excess fat.) Add 2 cups water and cook on Manual for 10 minutes. Quick release pressure.

Slice onions thinly and place in IP. Combine all ingredients (except sour cream) and add to the IP. Add trivet and cook rice by the pot-in-pot method.

Pressure for  8-10 min. or until tender. Reduce pressure. Remove rice bowl with care. Use two forks to pull pork in bite-sized pieces.

Stir sour cream into the drippings in pot. Heat thoroughly, but do not boil. Spoon pork and gravy over rice.


Pot in Pot cooking (also referred to as PIP) is a useful Instant Pot technique. Pot in Pot method of cooking allows food to cook in a separate bowl that's placed on a steam rack in the Instant Pot. Steam generated from liquid below the steam rack is used to build pressure and cook the food.

Loaded mashed cauliflower

1 head of cauliflower
1 cup chicken broth
1 garlic clove
1 T sour cream
1/2 T butter
Salt and pepper

Shredded cheese
Bacon bits
Green onions for garnish

Cook cauliflower florets in steamer basket using IP on Manual for 3 min. Use quick release.

Drain and transfer to food processor. Add garlic, butter, sour cream, salt and pepper. Pulse until creamy.

Choose an ovenproof dish for the mashed cauliflower. Add cheese and bacon bits. Heat until cheese is melted. Garnish with green onions.

Cream of Chicken and Broccoli soup

Chicken breast
1c. chicken stock.

2 c. broccoli
1/2 frozen peppers and onions,
1T. Butter,
1 t. of curry powder,
can of cream of chicken soup
jasmine rice
Salt and pepper to taste.
Water added until desired consistency.

• Chicken breast cooked an Insta pot was shredded and added to chicken stock.
• Florets of broccoli were added for nutrition and flavor.
• A half cup frozen peppers and onions,
• 1T. Butter,
• 1 t. of curry powder,
• Add can of cream of chicken soup and leftover jasmine rice complete the recipe. Salt and pepper to taste. Water added until desired consistency.

Butternut Squash

Butternut Squash

• Cook whole squash in Instant Pot on Manuel for 20 minutes.
• After 10 min. release pressure and remove squash.
• Scoop out pulp and add in spices, butter, and sugar.

  Ingredients

  (3

  packages (12 oz each) frozen cooked butternut squash, thawed)

  1

  cup packed light brown sugar

  1/2

  cup half-and-half

  1/4

  cup butter, melted 

  2

  eggs, slightly beaten

  1/2

  teaspoon salt

  1/2

  teaspoon ground cinnamon

  1/4

  teaspoon ground allspice

  1/4

  teaspoon ground cloves

  1

  teaspoon vanilla

  1/4

  cup Gold Medal™ all-purpose flour

  1/4

  cup packed light brown sugar

  3

  tablespoons cold butter 

  1/2

  cup chopped pecans

Steps

• 1

  Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• 2

  In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
• 3

  In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
• 4

  Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Pineapple Cheese Casserole-Paula Deen

Ingredients

·         1 cup sugar

·         6 tablespoons all-purpose flour

·         2 cups grated sharp cheddar

·         2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved

·         1 cup cracker crumbs (recommended: Ritz)

·         8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

1. Preheat the oven to 350 degrees F.
2. Grease a medium-size casserole dish with butter.
3. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
4. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

INSTANT POT WW Low Calorie Cabbage Soup

INGREDIENTS

• 2 T. oil
• 2 garlic cloves, minced
• 1 coarsely chopped onion
• 1/2 cup chopped green pepper
• 3 cups nonfat broth or chicken bouillon
• 1 can Rotel
• 3 cups chopped cabbage
• 1 cup mini carrots
• 1 cup chopped zucchini 
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• salt & pepper

DIRECTIONS

1. Saute onions and garlic for 5 minutes with oil.
2. Add broth, Rotel, canned tomatoes, cabbage, and the other vegetables, seasonings, salt & pepper to taste.
3. Put the top on the IP and bring up the pressure for about 10 minutes.
4. Use a natural release.
5. Use the warm mode to hold the soup until needed 

You can add any non-starchy vegetables to maintain the low-calorie soup.

For flavor and more hearty soup, I added Butterball Turkey Kielbasa. 

INSTANT POT Black Beans and Rice

I have seen recipes where you can cook the beans and rice together. This is my preferred method because I also use cooked rice in Stuffed Peppers and Rice Pudding.

Instant Pot Rice 

1 cup rice, 1 c. water

Cook rice in IP using Instant Pot chart white rice 4 min. Remove rice and rinse pot if desired.

Cook the beans.

·        2 T. oil

·        1 large onion, chopped

·        ½ cup chopped green pepper

·        1 t. minced garlic

·        1 lb dried black beans

·        Chicken broth

·        Salt and pepper to taste

·        14 oz. can diced tomatoes

·        1 T. cumin

·        2 bay leaves

·        1 can Rotel, mild

1.      Add oil, green pepper, onions, and sauté until onions are transparent.

2.      Add unsoaked black beans in instant pot and 4 c. water or chicken broth.

3.      Add spices, canned tomatoes, Rotel

4.      Cook on Manual for 20-25 minutes.

5.      Reduce pressure manually

6.      Add cooked rice.

7.      Cook on manual until rice is warm

INSTANT POT Ann’s Best Green Beans

·        4 pieces pre-cooked bacon, cut in pieces

·        1 tsp. minced garlic
·        2 c. chicken broth
·        1 lb. green beans
·        1 lb. petite red potatoes
·        1 large onion 


1.     Sauté the bacon and garlic in the IP until bacon is crisp.
2.     Add 2 cups water, chicken bouillon, green beans, and red potatoes.
3.     Set pot on Manual for 10 min.
4.     Let pressure drop naturally.
5.     Add large onion cut in wedges and add more water, if desired.
6.     Set pot on Manuel and set for 2 min.
7.     Release pressure quickly.

If you would like your beans cooked more, use the slow cooker setting and use the IP glass lid for as long as you need. 

INSTANT POT Mixed Greens

Instant Pot Mixed Greens

Ingredients
* 2 tsp olive oil
* 4 slices uncooked bacon chopped
* 1 medium onion chopped
* 3/4 cup reduced-sodium chicken broth
* 1/3 cup apple cider vinegar
* 2 Tbsp brown sugar
* 1/4 tsp crushed red pepper flakes (This had some heat.)
* 16 oz greens roughly chopped

Instructions
1. Rinse greens very well. Remove the thick center stem and roughly chop them into large bite-sized pieces. I bought bagged Mixed Greens from Aldi's.

2. Add olive oil to the Instant Pot. Press the "Saute" button, leaving the lid off.

3. Once the oil has heated, add the chopped bacon. Saute for 4-5 minutes, and then add the chopped onion. Stir everything around periodically.

4. Once the bacon has cooked and the onion has become golden, deglaze the pot with about one-third cup of the chicken broth. Using a wooden spoon, scrape up the stuck-on bits from the bottom of the pot and stir.

5. Add the rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes and stir to combine.

6. Add the chopped greens to the Instant Pot and pack them in well. Press the "Keep Warm/Cancel" button to shut off the Saute function.

**You want to allow for adequate space in the Instant Pot before cooking with pressure, so I paused for a minute or two at this point to allow for some of the greens to reduce in size before proceeding. Packed in, aim for the Instant Pot to be about two-thirds full.

7. Close and lock lid. Ensure the pressure release valve is set to "sealing".

8. Press the "Manual" button. Then using the down button, reduce the cooking time to 5 minutes.

9. At this point, you can allow the Instant Pot to naturally pressure release. Natural pressure release for this recipe took about 20 minutes.

11. Once the pressure is released, carefully remove the lid and stir everything up. Serve while warm.

I was surprised. I never add vinegar to my greens, but this combination of brown sugar and red pepper was flavorful.

Adapted from Alyssa @ mysequinedlife.com