Submitted by Pamie F.
I have more photos and a how-to video at my Website at: http://tinyurl.com/c6cznw3
Ingredients
- 2 – tbls. – Olive Oil – Divided
- 1 – med Onion, (minced)
- 3 – cloves of Garlic (minced)
- 1- Red Pepper (finely chopped or you may use Green Pepper)
- 1 – 15oz canned diced Tomatoes
- 1 tsp. – Sea Salt (or Himalayan)
- 1/2 tsp. – freshly ground Black Pepper
- 1 tsp. – Parsley (fresh or dried)
- 1 tsp. – Paprika
- Pinch of Cayenne Pepper
- (NOTE: Save a Pinch of Salt, Pepper, Parsley, Paprika and Cayenne to season the Bread cubes.)
- 1 1/2 cp – whole grain Bread (Cubed)
- 2 lbs – ground Turkey
- 1/2 cp – dry Red Wine
- 2 – Eggs
- 3 1/2 tbls. – Sour Cream or Creme Fraiche
- 1 1/2 tbls. – Worcestershire sauce
- 1 tbls. – Soy Sauce
- 3 tbls. – Ketchup
- 3 tbls. – favorite BBQ Sauce
- 1 cp – crushed Pineapple (drained)
Directions:
- In a skillet, put in 1-tbls. Olive Oil and add Garlic, Red Pepper and Onions.
- Sauté until Onions are almost transparent.
- Add your chopped Tomatoes and cook down until almost all of the fluid has been cooked out of it.
Set aside to cool.
- Next – in a skillet add 1-tbls of Olive Oil and the Bread cubes and a pinch of the Seasonings you saved back: (Salt, Pepper, Parsley, Paprika and Cayenne) to the Olive Oil. Sauté until the Bread Cubes are well toasted.
- In a mixing bowl add your ground Turkey, Eggs,Sour Cream, Worcestershire and Soy Sauces. Mix well.
- Add your cooled Seasoned mixture to the Turkey mixture.
- Add your loaf into your ceramic or glass dish.
You may use a loaf pan that will fits inside your Instant Pot.
- Top with the mixture of Ketchup and BBQ Sauce *Sprinkle Pineapple over top the sauces.
- Foil the top of your Turkey Meatloaf to seal it and keep it moist.
- Add 2 cups of water to the inside pan in your Instant Pot.
- Set in your Trivet.
- Add in your Turkey Meatloaf atop the Trivet.
- Set your Instant Pot to the “Meat” setting.
- Once done, let the the Instant Pot cool down on it’s own.
This will help set up the Meatloaf. Note: DO NOT cut it until it’s cooled at least ten minutes.
- Slice the Meatloaf and ENJOY!
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Submitted by Linda M.
Ingredients:
- 2 Chicken breasts
- 1-2 T. Olive oil
- 2 T. Flour
- 1/2 t. Salt
- 1/2 Lemon, sliced
- 1 1/2 T. Brown sugar
- 1 1/2 T. Ketchup
- 1/2 T. White vinegar
- 1/2 t. Lemon zest
- 1/2 Lemon, juiced
- 1/3 c. Frozen lemonade concentrate
Instructions:
Mix together salt and flour, coat chicken. Pour oil into Instant Pot liner. Arrange lemon slices in single layer in bottom of pot. Place chicken breasts on top of lemon slices and turn pot on ’saute’. Brown chicken on both sides while singeing lemons into chicken. When done browning, place chicken breasts into stainless steel or ovenproof bowl that fits in Instant Pot. Mix remaining ingredients together to make sauce and pour over chicken. You can discard the lemon slices or use them on top of the chicken dish for presentation. You can add your choice of fresh vegetables to this bowl at this time, if you like, such as green beans, broccoli, asparagus, etc.
Next, in bottom of Instant Pot, with pan drippings, add 1 cup of rinsed, white jasmine rice and 1 1/2 cups of water. Stir and place rack inside of pot and place bowl with chicken, sauce, and vegetables on top of rack. Place lid on Instant Pot with vent in sealing position and press the ‘rice’ button to steam your whole meal. When program is complete, your entire meal is ready.
I’ve included the thermometer reading in the photo so that you could see for yourself that the chicken more than reached proper temperature for poultry even in this short of time.
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Submitted by Laura.
Ingredients:
- 3 pounds chicken parts (backs, necks wings, etc.)
- 1-1 quart zip bag full of vegetable trimmings.
- As I chop veges, I keep the trimmings in a zip bag in the freezer until I’m ready to make broth. I use things like:
- Onion skins
- Shallot skins
- Garlic skins
- Celery trimmings
- Carrot trimmings and peels
- Herb scraps like parsley stems
- Salt and pepper to taste
- 1 bay leaf
- Water
Directions:
Fill pot with chicken, vegetables, salt and pepper, and bay leaf. Add water to cover plus 2 inches. Do not overfill pot!
Place lid on pot and set pressure cooker for 30 minutes on high pressure. Let steam release naturally when time is up. After lid is unlocked, take out contents of pot and stain in colander.
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Submitted by Janice M.
Ingredients and Instructions:
- 6 chicken thighs and legs,enough water to cover the chicken for broth put in Instant Pot for 45 minutes till falls off bone discard skin if want to, I myself don’t waste nothing,skin good for dogs if you have any.
- 1 can of hot chili beans
- Use the broth you cooked the chicken in.
- Whole garlic or powder put what you want in for your desire.
- 1 chopped up onion
- 3 med potatoes, chopped or whole
- Half a cup of rice or some kind of pasta of your choice.
- 1 can of peas
- 3 slices of turkey bacon,cut up
I never season with salt or pepper until after all is cooked, I have to watch my salt intake. So season to your taste.
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