INSTANT POT JAMBALAYA

Ingredients

• 2 Tablespoons Vegetable or Canola Oil
• 12 Ounces Andouille Sausage (sliced into circular pieces)
• 1 Pound Chicken Breasts (boneless, skinless, cut into 1 inch cubes)
• 1 Medium, Green Bell Pepper (diced)
• 1 Medium, White Onion (diced)
• 1 Medium Celery Stalk (chopped)
• 5 Garlic Cloves (chopped)
• 1 - 2 Tablespoons Creole Seasoning
• 3 Sprigs of Fresh Thyme (or substitute 1/2 - 1 teaspoon dried thyme; adjust to taste)
• 2 Bay Leaves
• 3/4 Cup Chicken Broth
• 1 (14 Ounce) Can Diced Tomatoes (with juices)
• 1 Cup Long Grain White Rice
• Salt and Pepper (to taste)

Instructions

• Set the Instant Pot to "Saute."
• Add the oil, sausage, and chicken. Use a wooden spoon to turn, while scraping the bottom of the Instant Pot. Cook for 3-5 minutes or until the outside of the chicken is white. 
• Remove the sausage and chicken and drain on paper towels.
• Add the onions, pepper, and celery stirring with the wooden spoon while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft. 
• Add the garlic and cook for an additional 30 seconds while continuing to stir. 
• Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth. Stir to combine. 
• Close the lid, make sure the valve is set to "sealing," and set Instant Pot to high pressure (manual/pressure cook) for 10 minutes.
• Allow the Instant Pot to natural release for 5 minutes before completing a quick release. Remove lid and stir. 
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

INSTANT POT SHREDDED CHICKEN TACOS

INGREDIENTS

FOR THE CHICKEN:

• 1 tablespoon extra-virgin olive oil — divided
• 2 pounds boneless skinless chicken breasts — (about 4 small/medium or 3 medium/large), cut in half if large
• 2 teaspoons kosher salt — divided
• 1/2 teaspoon black pepper
• 1 small yellow onion — or 1/2 large yellow onion, thinly sliced
• 4 cloves garlic — minced
• 2 teaspoons chili powder
• 3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
• 1 can diced tomatoes in their juices — (14 ounces)
• 1/4 cup freshly squeezed lime juice — from about 1 medium lime

FOR THE AVOCADO SAUCE:

• 1 ripe avocado — peeled and pitted
• 3/4 cup nonfat plain Greek yogurt
• 2-4 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt

FOR SERVING:

• Stand & Stuff Taco Shells
• toppings: fresh cilantro — diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)

INSTRUCTIONS

1. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
2. Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears.  Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
3. With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
4. Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
5. Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
6. Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
7. To serve: Fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.

INSTANT POT ITALIAN BEEF

Ingredients

• 4 Tbsp olive oil divided (see Note)
• 2.5 lb beef chuck roast
• One 12 oz jar pepperoncini
• 2 Tbsp minced garlic
• 15-16 oz beef broth about two cups

Instructions

1. Cut the roast in half. Add 2 Tbsp olive oil to the Instant Pot and heat using the saute-normal function, then add half the roast and brown on both sides for about three minutes per side.
2. Remove the first half of the browned roast from the pot, add 2 Tbsp olive oil, then brown the second half of the roast for three minutes per side. (Use long tongs to safely and easily flip the roast, since you’ll get some spattering here.)
3. Turn off the pot. Return the first half of your roast to the pot, then add the beef broth, pepperoncini, minced garlic, and about half the liquid from the jar of peppers.
4. Close and secure the Instant Pot lid and make sure the pressure release valve is set to sealing. Press the meat/stew button, and set the time to 80 minutes.
5. When the Instant Pot beeps, let it sit so the pressure releases naturally for about ten minutes, then turn the pressure release valve to venting to quick release the steam. (Make sure to do this away from cabinets, so that the steam doesn’t damage them.)
6. After the pressure is released and the lid unlocks, use a slotted spoon to remove the pepperoncini from the pot and set them aside to serve with the finished beef. Remove the beef from pot and shred, discarding any large chunks of fat.
7. Serving suggestion: Enjoy your shredded Italian beef on deli rolls, topped with either provolone or mozzarella. Use a little of the juice from the pot on the shredded beef, if you like your Italian beef “wet.”

BEST VANILLA ICE CREAM

 

Ingredients

• (1) 14 oz can of sweetened condensed milk
• 2 cups heavy whipping cream
• 2 tablespoons pure vanilla extract

Instructions

1. Place sweetened condensed milk, heavy whipping cream and vanilla in a large
   mixing bowl.
2. Beat with a whisk for 3-5 minutes or until stiff.
3. Fold into a loaf pan or shallow baking dish and freeze for 6 hours or overnight.
4. Scoop into cones or bowls as desired. Store covered in the freezer.

GRILLED PINEAPPLE

Ingredients

• pineapple slices
• light olive oil
• honey optional

Instructions

1. Cut pineapple into slices.
2. Lightly brush each side with light olive oil.
3. Place on grill, approximately 3 minutes per side.
4. Drizzle with honey and serve.

Instant pot Lasagna

Ingredients

Meat Mixture

• 1/2 lb Lean Ground Beef (85% to 90% lean) You can use all ground beef- I like to mix it ❤️
• 1/2 lb Ground Italian Sausage 
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning

Cheese Mixture

• 1 cup Ricotta Cheese (or Cottage Cheese)
• 1 Egg
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated
• 1 1/2 tsp Garlic Powder
• 1 1/4 tsp Onion Powder
• 1 1/4 tsp Italian Seasoning
• 1/2 tsp Oregano
• 1/2 tsp Salt 
• 1/2 tsp Pepper
• 1 Tb of Parsley flakes 

Remaining Layers

• 1 24oz jar Pasta Sauce (about 3 cups) (You know Aldi is my go to store) 
• 1/2 cup Chopped Spinach Leaves, optional (fresh, or frozen, thawed)
• 5-6 No Boil Lasagna Noodles (or regular uncooked lasagna noodles that have been soaked in very hot water for 5 minutes)
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated

Instructions

Cook Meat

1. Set pot to Sauté and add the beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning. Cook, stirring, until the meat is cooked. Make sure the meat is separated well.
2. Remove meat, drain, and set aside. Clean out pot and add 1 1/2 cups water to it.

Mix the Cheese Mixture

1. In a mixing bowl combine the ricotta, egg, mozzarella, parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.

Make the Lasagna

1. In a 7" x 3" or 6"x3" springform or push pan, make a layer of the no-boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan.
2. Spread 1/3 of the pasta sauce over the noodles, covering them all.
3. Spread 1/2 of the meat mixture over the sauce evenly.
4. Spread 1/2 of the cheese mixture evenly over the meat.
5. Sprinkle the spinach (if using) over the cheese mixture evenly.
6. Add another layer of noodles, press down on them a little.
7. Add another layer of 1/3 of the sauce.
8. Add the second half of the meat.
9. Add the second half of the cheese mixture.
10. Add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella, and 1/2 cup of parmesan.
11. Spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that water can't get in.
12. Set the pan on a trivet with handles and lift them into the inner pot that has 1 1/2 cups of water in it. You can also use a sling to set the pan on the trivet in the pot.
13. Close the lid and lock in place. Turn the steam release knob to the Sealing position.
14. Press the Pressure Cook or Manual button (or dial) and choose 24 minutes. It will take about 5 minutes or so for the pot to come to pressure.
15. When the cook cycle has ended, let the pot sit  for 10-15 minutes (10-15 minute Natural Release). Then, turn the knob to the Venting position to release any remaining steam.
16. 
    When the pin in the lid drops down, open the lid. Use oven mitts, sling, or good pot holders that can get wet to lift the rack with the hot pan out of the pot to a cooling rack. Be VERY careful as it could slip off the rack. 
17. Carefully remove the foil. Turn on your broiler to 450° with the oven rack in the middle to top 1/3 position in the oven.
18. Set the pan on the oven rack and let the cheese on top brown to your desired amount. Watch it closely as it doesn't take very long. Every oven is different!
19. Let the lasagna rest for a few minutes before releasing from the pan. This will help it maintain its shape and cool down just a bit.
20. Carefully (pan and lasagna very hot) release the lasagna from the springform pan while it is on a plate.
21. If you used a push pan, set a large can of soup or veggies on a plate and set the push pan on top of the can. gently, and carefully push the sides of the pan straight down. Wear oven mitts or some kind of hand protection. The pan and the lasagna will be very hot.

    Then slide another plate under the lasagna. You might need to use a spatula to help slide it over.
22. Serve with salad and some crusty bread!

BEER BATTERED COD

TARTAR SAUCE RECIPE:

• 1 cup mayonnaise
• 2 teaspoons sweet relish
• 1 teaspoon yellow mustard
• 1 teaspoon lemon juice

1. Mix ingredients together and refrigerate at least an hour before serving.

Beer battered cod 

INGREDIENTS

• 2 pounds cod cut into 5 inch pieces
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1 cup flour
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 large egg
• 12 ounces beer
• oil for frying
• 
  
  1. Heat 3 inches of oil in a dutch oven to 365 degrees.
  2. Dry the cod well then season with salt and pepper.
  3. Mix the flour with the garlic powder and paprika, then add in the egg mixing well before whisking in the beer slowly.
  4. Dip the fish into the batter then carefully into the oil frying until golden brown then remove to a wire rack (or paper towels or newspapers, Or place in oven to keep warm).

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CHEESY CHICKEN W/ BACON

Ingredients

• 1 tablespoon olive oil
• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
• Seasoned salt and pepper
• 6 oz cream cheese , cold, refrigerated, and sliced into 8 slices
• 8 strips bacon , cooked, chopped
• 1 cup Cheddar cheese , shredded
• Instructions
  
  

  1. Preheat the oven to 400 F.
  2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
  4. Sprinkle chicken breasts with seasoned salt and pepper.
  5. Top with cream cheese. Cream cheese should be cold, right out of the fridge, sliced into 8 thin slices.
  6. Top with chopped cooked bacon (drained from fat).
  7. Top with shredded Cheddar cheese.
  8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

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