Instant Pot Taco Bowl

Ingredients

• 1 1/2 cup low-sodium chicken broth , divided
• 1 pound boneless skinless chicken breasts
• 1 packet taco seasoning
• 15 ounce can black beans , rinsed and drained
• 1 cup corn
• 1 1/2 cup salsa
• 1 1/4 cup long grain white rice , rinsed and drained

Topping ideas:

• cheese
• fresh cilantro , chopped
• avocado sliced
• green onion , chopped
• sour cream

Instructions

1. Spray bottom of IP with non-stick cooking spray.
2. Add 1/2 cup chicken broth to bottom of IP.
3. Add chicken breasts.
4. Sprinkle chicken with taco seasoning.
5. Add black beans and corn.
6. Add salsa.
7. Add rice.
8. Add remaining 1 cup chicken broth.
9. Press rice into the liquid to make sure it’s fully submerged.
10. Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
11. Allow pressure to naturally release for 12 minutes, then turn to quick release.
12. Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
13. Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
14. Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken. 
15. Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

Instant Pot Coconut Curry Chicken

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 tablespoons curry powder, or to taste, divided
• 2 cloves garlic, chopped
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce

• 1/2 cup chicken broth
• 2 tablespoons white sugar
• 2 pounds chicken breasts
• salt to taste
• ground black pepper to taste
• 1 (14 ounce) can coconut milk

Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
2. Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
5. Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Serve with rice, Naan bread and a good veggie. 

Instant Pot Oatmeal

Instant Pot Oatmeal

How to cook old fashioned oats in your pressure cooker for creamy, perfectly cooked oatmeal. 

Course Breakfast

Cuisine American

Keyword Instant Pot Oatmeal

Prep Time 2 minutes

Cook Time 8 minutes

Total Time 10 minutes

Servings 6

Calories 160kcal

Ingredients

• 2 cups old fashioned oats
• 2 cups water DIVIDED
• 2 cups dairy of choice
• 1 tablespoon flaxseed

Instructions

• Insert steamer rack inside inner pot of Instant Pot. Add in 1 cup of water to inner pot. 
• Inside a 7 cup heat safe bowl, mix together the oats, 1 cup water, dairy and flax seed.
• Place bowl on top of steaming rack and put lid on Instant pot. 
• Set Valve to "sealed" and set manual or time to 8 minutes on high pressure.
• Allow to naturally release for 5 minutes before carefully releasing any addtional steam by using a wooden spoon to turn valve to vent. 
• Remove bowl carefully from pressure cooker and then serve with desired toppings or allow to cool and store in fridge to reheat as needed. 

Toppings: 

• Vanilla Maple: 1/2 teaspoon vanilla extract and 1/2 tablespoon maple syrup
•  Chocolate Peanut Butter: 1 tablespoon cocoa powder, 1 tablespoons peanut butter,  and 1/2 tablespoon maple syrup.
• Almond Joy: use coconut milk as your dairy or top cooked oatmeal with a bit of coconut milk before serving and top with mini chocolate chips, shredded coconut and toasted almonds
• Pumpkin Pie: mix in 2-3 tablespoons pumpkin puree, 1/2 tablespoon maple syrup, 1/2 teaspoon each of cinnamon, nutmeg and 1/4 teaspoon ground ginger.
• Raisin Nut: top oatmeal with a dash of cinnamon and 1-2 tablespoons each of raisins and chopped walnuts.
• Apple Pie: top oatmeal with chopped fresh apple, cinnamon, and honey or maple syrup.
• Honey Nut: stir in 1 tablespoon honey and top with toasted nuts of any variety.
• Pina Colada: top oatmeal with pineapple chunks, toasted coconut and sliced bananas. Serve with a splash of coconut milk.
• Savory Sausage and Cheese: add in 1/4 cup cooked crumbled sausage and 1/4 cup shredded cheese.
• Savory Bacon and Egg: top oatmeal crumbled bacon and a fried egg
• Berries and Cream: stir in 1/4 cup fresh berries. 1/2 teaspoon vanilla and 1/4 cup yogurt

Salisbury Steak Recipe (Rae Drummond)

Rae Drummond's Salisbury Steak Recipe

Ingredients

Meat Mixture:

1 1/2 pounds lean ground beef

1/2 cup seasoned breadcrumbs

1 tablespoon ketchup

2 teaspoons dry mustard

4 dashes Worcestershire sauce

1 cube beef bouillon, crumbled (or powdered beef base)

Salt and pepper

1 tablespoon butter

1 tablespoon olive oil

Gravy:

1 whole onion, halved and thinly sliced (or diced if you prefer)

2 cups beef broth, more if needed for thinning

1 tablespoon ketchup

1 teaspoon seasoning/browning sauce, such as Kitchen Bouquet, optional

4 dashes Worcestershire

1 teaspoon cornstarch, optional

Salt and pepper

Directions

WATCH

1. For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
2. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
3. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
4. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

skillet pork and mushroom madeira

Skillet Pork and Mushroom Madeira

1 (1lb) pork tenderloin-trimmed and cut into 2 inch thick slices

3Tbls. butter

1/2 cup chopped onion

1 package (8oz) sliced mushrooms 

1/2 cup Madeira wine (or 1 Tbls. balsamic vinegar and 1/4 cup water)

2 tbls. flour

1 1/2 cups chicken broth

1/4 cup heavy cream

dash or two worcester sauce 

1-pound pork to 1/2 inch thickness--season with salt and pepper

2- heat oil and Tbls. butter in large skillet over medium-high heat.  Add pork, in batches and cook 3 min. per side or until browned.  Remove from skillet and set aside.

3- melt 2 Tbls. butter in skillet; add onion and mushrooms and cook until tender.

4- Add madeira and cook 1 min. or until almost evaporated.  Sprinkle flour over mixture, cook, stirring, 2 min. Stir in broth and cook until thickened.   Add cream and worcester sauce and pork back to skillet.  Cook 2 min or until heated.