Instant Pot Frozen Chicken Breast

Okay I’ll be honest… I will often forget how long to throw chicken in for. So here’s my goto frozen chicken recipe for the Instant Pot.

Instant Pot Frozen Chicken Breast

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Prep Time 5 minutes
Cook Time 10 minutes
NPR 5, rest 5 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 chicken breasts
  • 1 cup chicken stock or vegetable stock
  • 1 tablespoon minced garlic
  • salt
  • ground black pepper

Instructions
 

  • Place all ingredients in pressure cooker.
  • Close lid and turn vent to sealed.
  • For Frozen Chicken, cook on high pressure for 10 minutes.
    For Fresh Chicken, cook on high pressure for 6 minutes.
  • Allow to release naturally for 5 minutes, and then do a quick release if needed.
  • Remove chicken from liquid and let the chicken rest.
  • Serve,  or shred with 1/2 cup cooking liquid.
  • Will keep in the fridge for 3-4 days.
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Instant Pot Green Curry

Traci has been all about getting more and more veggies in. This was a delicious and fun way to pack all of our veggies into one delicious and easy to meal-prep meal. You could probably throw any veggies you have in here and it would taste good.

Instant Pot Green Curry

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
NPR 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 278 kcal

Ingredients
  

  • 3 medium potatoes chopped
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1/2 sliced red bell pepper
  • 1/2 cup vegetable stock
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 tbsp green curry paste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup coconut milk
  • 2 cups vegetable stock or more if needed
  • salt to taste

Instructions
 

  • To Instant Pot, add potatoes, cauliflower, broccoli, red bell peppers and 1/2 cup vegetable stock.
  • Set Instant Pot to manual for 3 minutes. Make sure the valve is sealed. When the timer goes off, release the valve manually. Wait until the steam finishes coming out completely, then remove the lid.
  • Set the Instant Pot to soup mode. Add in corn, peas, green curry paste, onion powder, garlic powder, coconut milk, and vegetable stock. Stir until paste is completely dissolved. Keep the lid off.
  • When soup is fully heated (5-10 minutes), it’s time to eat! Season with salt if desired. Serve over rice or just as is.

Notes

Original recipe: https://karissasvegankitchen.com/easy-instant-pot-curry/

Nutrition

Calories: 278kcalCarbohydrates: 36gProtein: 8gFat: 13gSaturated Fat: 11gSodium: 629mgPotassium: 1076mgFiber: 7gSugar: 4gVitamin A: 2240IUVitamin C: 79.4mgCalcium: 89mgIron: 8mg
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Instant Pot Creamy Red Lentil Soup

This soup was fast and easy to make in the instant pot. Leaving the dairy out made it even lighter tasting. It is packed with lots great vegetables. Such a great way to get in all your healthy veggies in warm hearty soup.

Instant Pot Creamy Red Lentil Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
NPR 10 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Indian
Servings 8

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • .5 cup diced celery
  • 5 cloves garlic minced
  • 2 14.5 ounces cans fire-roasted diced tomatoes
  • 1 quart reduced-sodium vegetable broth
  • 2 cups water
  • 1.5 cups red lentils rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups fresh baby spinach coarsely chopped
  • 1 tablespoon red wine vinegar
  • Heavy cream omit for vegan

Notes

Original recipe: https://twosleevers.com/pressure-cooker-creamy-red-lentil-soup/
Keyword Instant Pot
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Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Mushroom Soup

I haven’t always liked mushrooms, but over the years I’ve gotten to like them. This recipe is pretty good. It’s packed with lots and lots and lots of mushrooms!

Instant Pot Mushroom Soup

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
NPR 5 minutes
Total Time 40 minutes
Course Sauce, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large brown onion diced
  • 1 teaspoon salt
  • 20-25 g dried porcini mushrooms
  • 1.5 lb / 700 g Desiree potatoes or other white potatoes, peeled and diced
  • 1.5 lb / 700 g Swiss brown mushrooms halved or left whole if they are small (you can reserve 5-6 mushrooms to slice and pan-fry to use as a garnish on top of the soup)
  • 1 celery stick sliced
  • 8-10 sprigs of fresh thyme dried is also ok
  • 2 bay leaves
  • 1 tablespoon soy sauce or Tamari wheat-free soy sauce
  • 3 large cloves of garlic roughly diced
  • 1 cube of vegetable stock
  • 1 cube of onion stock or 2 tablespoons onion soup mix
  • 1.25 Litres water
  • 1/2 teaspoon ground black pepper
  • To finish the soup
  • 1 clove of garlic diced
  • 1/3 cup double cream or thickened cream
  • Zest and juice of 1/2 lemon

Instructions
 

  • Turn on the Instant Pot and press the Sauté function key. Add the olive oil, butter, onions, and salt and cook for 3-4 minutes, stirring a few times, until softened.
  • Add the rest of the ingredients (except for cream, extra garlic and lemon) and stir through. Press Keep Warm/Cancel.
  • Place the lid and lock. Press Manual, High Pressure, and set for 10 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 5 minutes before using quick release to let off the rest of the steam.
  • Remove the thyme sprigs from the soup and add in the extra chopped garlic. Stir through. Transfer the soup in 2-3 batches to a food processor or a blender. Cover with a lid and process into pureed soup texture (doesn’t have to be completely smooth and can have finely diced mushrooms still in). Pour the pureed soup to another saucepan or a large bowl while you process the rest of the soup. Then combine all of the pureed soup in a pot and stir in the lemon zest, lemon juice and cream.
  • Serve with a swirl of cream on top. If you like, pan-fry a few sliced mushrooms in butter and serve over the top. It’s lovely as is or with some crusty bread and butter

Notes

Original recipe: http://instantpoteats.com/instant-pot-mushroom-soup-recipe/
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Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Creamy Tortellini, Spinach, and Chicken soup

A.K.A. – Upvote soup. This soup can be found all over the internet and is most commonly referred to as “Up Vote Soup”.

Aside from being a very photogenic, it is a really delicious soup.

Instant Pot Creamy Tortellini, Spinach and Chicken soup

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 2 tsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves of garlic minced
  • 1 Tbsp dried basil
  • 2 Tbsp tomato paste
  • 4 cups chicken broth
  • 2 14.5 oz cans petite diced tomatoes, with juices
  • 1 1/2 lbs boneless skinless chicken thighs or chicken breasts* (I used half thighs and half breasts)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups frozen cheese tortellini or you can use fresh
  • 3 cups packed spinach you can also use kale if you prefer
  • 1/2 cup Parmesan cheese
  • 1 cup half and half warmed

Instructions
 

  • Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
  • Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
    *If you use all chicken breasts you will only need to cook for 10 minutes instead of 15 minutes.
  • Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.

Notes

Original recipe: https://www.365daysofcrockpot.com/instant-pot-creamy-tortellini-spinach-and-chicken-soup/
Keyword Instant Pot
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Category: Main Courses, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Summer Vegetable Soup

This soup was so good. So filling and so many vegetables.

Instant Pot Summer Vegetable Soup

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
NPR 5 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American, Mediterranean
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 teaspoons minced garlic
  • 3 medium ears fresh corn kernels removed or 2 ¼ cups frozen corn
  • 2 lbs. about 6 medium tomatoes peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
  • 1 sweet bell pepper seeded and chopped
  • 2 medium zucchini diced
  • 1 cup fresh or frozen lima beans
  • 8 ounces sliced mushrooms
  • 1 small eggplant peeled and diced
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt plus more, to taste

Instructions
 

  • Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
  • Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
  • Press “off/stop” button.
  • Add remaining ingredients to pot.
  • Place lid on the pressure cooker and make sure the valve is set to “sealing”.
  • Press “soup” setting and timer to 12 minutes.
  • The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
  • When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.
  • Carefully remove the lid, away from your face, and set aside.
  • Stir the soup. Let cool slightly before serving.
  • Season with salt and pepper, to taste.

Notes

Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/
Keyword Instant Pot
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Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Creamy Butternut Squash Soup

This is a great soup. Especially when you can find the tubs of pre-cut squash at Costco.

Instant Pot Creamy Butternut Squash Soup

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 1 Tbsp. olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper chopped
  • 2 tsp. diced garlic
  • 1 tsp. fresh ground ginger
  • 2 lb. butternut squash peeled and cubed 1 medium squash
  • 1 medium apple peeled cored and chopped
  • 1 tsp. sage
  • 1/8 tsp. chili powder
  • 1/4 tsp. sea salt
  • 3 c. chicken stock
  • 3 oz. goat cheese or cream cheese
  • 1/3 c. Parmesan cheese
  • Salted Pepitas for garnish

Instructions
 

  • Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
  • Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
  • Using an immersion blender in the Instant Pot, puree the mixture. Add the goat cheese and Parmesan and continue pureeing until very smooth.
  • Serve garnished with Pepitas.

Notes

Original recipe: https://www.thecreativebite.com/pressure-cooker-creamy-butternut-squash-soup/
Keyword Instant Pot
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Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

10 Minute Tomato Sauce

Sure, Sure… This might not be a true Italian sauce. But it does make a decent substitute when you don’t have all day to simmer your ‘real’ sauce. We have made it more than a few times simple because it’s so easy. You can basically make your noodles and sauce at the same time and have a fairly quickly made dinner after coming home after work.

10 Minute Tomato Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sauce
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 ⁄4 cup onion grated
  • 2 tablespoons butter
  • 1 ⁄4 teaspoon dried oregano
  • 1 ⁄2 teaspoon salt
  • 2 garlic cloves crushed
  • 1 28 ounce can crushed tomatoes
  • 1 ⁄4 teaspoon sugar
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil chopped

Instructions
 

  • Melt butter in saucepan over medium heat. Add 1/4 cup grated onion. Saute 2 minutes. 
  • Add oregano and 1/2 tsp salt. Cook with stirring 3 minutes until onions begin to brown. 
  • Add crushed garlic. Cook 30 seconds. 
  • Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering.
  • Turn heat to medium low. Simmer 10 minutes.
  • Remove from heat. Stir in olive oil and basil. 
  • Season with salt and pepper to taste. Serve over pasta.

Notes

Original recipe: https://www.geniuskitchen.com/recipe/10-minute-tomato-sauce-from-americas-test-kitchen-429838
Tried this recipe?Let us know how it was!
Category: Sauces, Seasonings, Dressings and Condiments | LEAVE A COMMENT

Roast Chicken Over Curry Quinoa Salad

This recipe was another great find from the FreshBox meal service. We enjoy it so much that we decided to hang on to it. 

Roast Chicken Over Curry Quinoa Salad

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Servings 3 servings

Ingredients
  

  • 2 Chicken breasts
  • 1/2 cup Quinoa
  • 1 bunch Kale
  • 1/2 Cucumber
  • 1 Persimmon
  • 1 bunch Dill
  • 1/4 tsp Curry Powder
  • Olive oil
  • Black pepper

Instructions
 

  • Rinse your produce well under cold water. Remove the rib from the kale leaves and discard. Tear the leaves into large pieces. Bring large pot of salted water to a boil. Cook the kale leaves for 2-3 minutes. Drain well and set aside.
  • In a separate pot, combine the quinoa with 1 cup of water, curry, and salt. Cover the pot, bring it to a boil, then reduce the heat to low and simmer for 20 minutes or until the quinoa is cooked. Fluff with a fork and set aside. Set oven to a broil at 500 degrees of highest temp.
  • Trim the top off the persimmon and dice it into bit size pieces. Toss with 1 tsp of oil and spread on a lined tray. Broil for 10 minutes or until just soft. Cut the cucumber into bite size pieces. Finely chop 1 tbsp of dill
  • Toss together the quinoa, kale, persimmons, cucumbers, and dill in a bowl. Taste to check seasoning, add salt and pepper if needed, if it’s dry add some oil.
  • Season your chicken with salt and pepper. Broil the chicken for 4 minutes on each side. Serve hot with the curried quinoa salad and enjoy!

Notes

Original recipe: FreshBox meal recipe
Tried this recipe?Let us know how it was!
Category: Healthy & Light, International Cuisine, Main Courses | LEAVE A COMMENT

Mississippi Chicken

We loved the Mississippi pot roast a lot, but sometimes it just felt heavy after eating it for a few days (meal prepping).  So we talked about trying the same recipe, but using a different protein. This time we tried it using chicken. We are certainly glad we decided to try it. Because it is really tasty! I imagine that it would also make tasty version of carnitas too, but we’ll save that for another post.

This recipe makes a lot of food, which is the main reason i like it meal prepping. The chicken releases a ton of its own juices which is perfect for that au jus flavor. I like to shred the chicken then let it sit in the juices for a bit before serving so that it can absorb even more flavor.

This recipe is perfect for making a huge chicken sandwich and then dunking it in a cup of au jus. Or throw it all over a scoop of rice, or some low card miracle noodle rice, and it is still a very filling meal. This recipe is super easy and makes a TON of food. There are so many ways to incorporate the chicken into other meals.

Mississippi Chicken

Print Recipe
Course Main Course
Cuisine American
Servings 0

Ingredients
  

  • 3-4 lbs Chicken
  • 1 package Ranch Dressing mix 1oz, dry
  • 1 package Au Jus gravy mix 1oz, dry
  • 1 stick Butter
  • 5-10 pepperoncini peppers plus a few tablespoons juice
  • Vegetables optional

Instructions
 

  • Add optional veggies to the bottom of the cooker. Carrots, onion, potato, etc...
  • Place chicken in slow cooker
  • Empty packages of dry Ranch dressing and Au Jus dressing on top of the roast.
  • Place stick of butter on top.
  • Place pepperoncini around and on top of the roast.
  • Cook on HIGH for 3-3.5 hours, or on LOW for 6-7 hours.

Notes

Original recipe: https://recipes.giffen.cloud/2018/08/29/mississippi-pot-roast/
Tried this recipe?Let us know how it was!

Category: Main Courses, Slow Cooker & Instant Pot | LEAVE A COMMENT