Posts tagged: Beeps

Sweet Carrots

By , March 27, 2013

Submitted by Kay A.

Makes 2 cups. About 100 calories per cup.

Ingredients

  • 1/2 Tablespoon butter
  • 1 Tablespoon brown sugar
  • 1/2 cup water
  • pinch of salt
  • 2 cups baby carrots

Directions

Place the butter, brown sugar, water and salt in Instant Pot. Press saute button and stir for 30 seconds or until butter is melted. Add carrots, stir to coat carrots. Put lid on cooker, close the pressure release value (set to sealing), press steam button and set time to 15 minutes.

When beeps finished,  do a quick release of pressure. Remove lid, press saute button and saute until liquid has evaporated. Remove carrots. (Add a little water to the pot to prevent sticking until you can clean the pot.) Serve.

 

 

Pulled BBQ Beef (for sandwiches)

By , March 2, 2013

PUlled beef Pulled BBQ Beef (for sandwiches)Submitted by Kay A.

I’m not much into beef, but ever so often my hubby needs his beef and fries. I make these sandwiches from whatever beef roast I got on sale months ago and threw in the freezer. Sometimes the meat is very fatty, which is why I trim it after cooking and discard the broth.

Ingredients:

  • 1 1/3 pounds frozen Angus Beef Roast
  • 1 cup water or leftover stock

BBQ sauce

  • 1/2 cup low sugar ketchup
  • 2 teaspoons honey
  • 1/4 teasoon McCormicks GrillMates BBQ Seasoning
  • 1/4 cup water

Makes about 2 1/3 cups. Approximately 150 calories per 1/3 cup serving.

Instructions:

Spray Instant Pot with nonstick spray. Put frozen roast and water/broth into pot. Put lid on, press the meat button and set to 70 minutes. Mix the BBQ sauce ingredients in a bowl and set aside.

When beeps finished, do a quick pressure release. Turn the pot off. Transfer meat to a cutting board and trim off all fat or skin that is visible on the meat and discard. With two large forks, pull the meat apart into chunks.

Pour off the beef broth from the Instant Pot and discard. Put the pulled beef back into the Instant Pot and pour the BBQ sauce over the top. Press the Saute button and mix the contents around. Continue pulling the meat apart with two forks  as the sauce sautés into the beef. This takes less than 2-3 minutes, so don’t walk away.

Here’s my version of a southern BBQ sandwich meal:

Put 1/3 cup of the pulled BBQ meat on a whole grain hamburger bun that has been smeared with Kraft light Olive Oil mayonnaise. Top it with homemade sweet mayonnaise-based coleslaw and then put on the top of the bun. Serve with honey baked beans or homemade oven baked French fries.

 

BBQ Chicken Strip Salad

By , February 5, 2013

bbq chicken salad BBQ Chicken Strip SaladSubmitted by Kay A.

Fast (frozen to ready to serve in 35 minutes) Delicious Healthy

If you divide the chicken to make four servings, the chicken alone will be 215 calories a serving.

Ingredients

  • 1 pound frozen chicken breasts
  • 1/3 cup water

BBQ Sauce

  • 1/2 cup ketchup
  • 3/4 teaspoon McCormick’s Barbeque Seasoning (or any brand you like) • Dash red pepper flakes • 1/4 teaspoon dried Italian seasoning • 2 teaspoons honey

Salad fixings

  • Lettuces, spinach, tomatoes, pine nuts, walnuts, flax seeds, shredded cheeses, etc.
  • Salad dressing of your choice (yogurt based dressings are especially delicious)

Directions

Spray the bottom of the Instant Pot with nonstick spray. Place the frozen chicken breasts and 1/3 cup of water in the pot and put the lid on. Press  the steam button and set the time to eight minutes. (The pot will come to pressure in about eight minutes and then cook for eight minutes.)

While the breasts are thawing in the Instant Pot

  1. Prepare your salad fixings and place them in into serving bowls.
  2. Mix together in a separate bowl the BBQ sauce (ketchup, BBQ seasoning, red pepper flakes, Italian seasoning and honey.) 3. Taste the BBQ sauce and adjust it to make sure it is the way your family prefers. We are a fairly low sugar family, so you may want more honey.

When the Instant Pot beeps that it is finished, throw a dish towel over the top and do a quick pressure release. Remove the top. With the chicken still in the pot, use a large fork and long sharp knife to slice the chicken into 1/2 inch strips being careful to not touch the sides of the hot pot. The chicken will be raw in the middle but easily sliceable. Pour the BBQ sauce over the chicken and mix with a heat safe spoon. At this point, it looks like chicken in a watery tomato soup.

Press the sauté button and set the time for 18 minutes, which will likely be too much time. This will come to a good boil, but will not splatter on your kitchen because the Instant Pot insert is so deep. For the first 10 minutes you can work on other things in the kitchen and just visit the pot, stir a little, turn chicken over, etc., as you monitor the progress. However, as the sauce thickens, it is important that you stay with the pot and monitor the sauce. So, for the last five minutes, you move the chicken around in the pot a little while the sauce thickens and sticks to the chicken. When almost all of the sauce has stuck to the chicken, remove the chicken to a serving tray. Turn the pot off. IMMEDIATELY pour 2-3 cups of water into the Instant Pot to keep the remaining sauce reside from sticking and burning to the pot.

Lay the chicken on top of the salads and serve. It is so good.

 

Easy Fresh Green Beans

By , January 31, 2013

Gbeans 300x240 Easy Fresh Green BeansSubmitted by Kay A.

My three year old granddaughter loves these green beans. I love the fact that I can throw them in the Instant Pot and walk away. In slightly over half an hour we have healthy and tasty fresh green beans that are super soft but not mushy.

Makes 4 cups, 70 calories per cup

Ingredients

  • 1 1/2 pounds fresh stringless green beans, washed and ends trimmed
  • 1 cup low sodium chicken broth
  • 1 slice nitrite free bacon
  • 4-5 sliced mushrooms
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Dash pepper

Directions

Place all ingredients in the Instant Pot and stir to distribute the spices. Put the lid on, push the stream button and set the time for 25 minutes. (The pot will take 8 minutes to come to pressure and then cook for 25 minutes.) When beeps finished, do a quick release of pressure. Transfer the contents to a serving bowl. (Save any extra liquid for use in other recipes. My broth came from cooking chicken breasts in the Instant Pot to make enchiladas.)

These are usually a side dish. They go really well baked sweet potatoes and cornbread.

 

Mild Chicken and Corn Tortilla Enchiladas

By , January 29, 2013

Submitted by Kay A.

Chicken EnchiladasI used to simmer chicken all day to prepare this recipe. With my Instant Pot, it comes together so much faster! These are very mild (not spicy), creamy chicken and corn tortilla enchiladas. If you like your enchiladas spicy, you will need to kick it up a notch by adding heat to the chicken mixture – that’s what the optional peppers accomplish. These reheat well, so you can make them early in the day and then reheat at mealtime.

Ingredients:

Makes 12 enchiladas that are 250 calories each.

  • 1 pound frozen chicken breasts
  • 2 cups water
  • 1 10 ounce can Green Chili Enchilada Sauce
  • 1 8 oz package of Neufchatel Cheese or reduced fat cream cheese
  • ½ onion, green peppers, hot peppers (whatever you like to spice it up) optional
  • 1 cup chopped spinach (optional but highly recommended for nutrition)
  • 12 whole grain extra thin 6 inch yellow corn tortillas (Mission brand is 80 calories each)
  • 3 ounces of grated cheddar cheese (or as much as you prefer)

 Instructions:

  1. Place frozen chicken breasts in Instant Pot with 2 cups of water. Put lid on, press poultry button and set time to 30 minutes. When beeps finished, either let sit or release pressure immediately based on how much time you have. Pour off liquid and save to use as a weak broth for other recipes.
  2. With chicken still in pot, shred chicken with two large  forks and then add the package of Neufchatel cheese, the spinach, any onions or peppers you might want and 2 tablespoons of the enchilada sauce. Press the Sauté button and use the heat to soften the cheese a little so you can easily combine the contents of the pot. You are not really sautéing anything, so don’t walk away or leave on Sauté for more than 60 seconds.
  3. Preheat oven to 400 degrees. Spray a shallow baking dish that is large enough to hold 12 enchiladas with nonstick spray. Place 2-3 tablespoons of the chicken filling into the middle of each corn tortilla and roll the sides up to form an enchilada. Place seam side down in the baking dish. (Don’t worry if the corn tortillas crack a little in the process.)
  4. Slowly dribble the rest of the enchilada sauce over each enchilada in the baking dish, making sure to wet the top of each tortilla completely. Sprinkle the shredded cheese over the top. Cover with aluminum foil.
  5. Place in the preheated 400 degree oven. After 15 minutes, remove the aluminum foil. Continue to cook in the oven until bubbly and cheese is melted (about 10 minutes).

I serve with a side salad, but Mexican rice or black beans would be yummy.

 

 

Comforting Potato Soup in under 30 minutes

By , January 25, 2013

Potato soup Comforting Potato Soup in under 30 minutesSubmitted by Kay A.

Ingredients:

  • 1 onion, diced
  • 2 slices nitrite free bacon
  • 1 t minced garlic
  • 1/2 teaspoon olive oil
  • 1 cup low sodium chicken broth
  • 2 1/2 lbs potatoes, peeled and chopped into 1 inch cubes
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 Tablespoon dried parsley
  • a dash of dried red pepper flakes
  • 1 teaspoon dried Italian Seasoning
  • 2 cups of low sodium chicken broth
  • 12 ounce can of evaporated milk
  • 1 1/2 teaspoons salt (or to taste)
  • black pepper to taste

 Instructions:

  1. Press Saute on Instant Pot. Add onion, bacon, garlic and olive oil. Stir while sauteing for 3-4 minutes. Do not walk away or this will burn.
  2. Add 1 cup of chicken broth, potatoes, carrots, celery, parsley, red pepper flakes, and Italian Seasoning. Stir. Placed lid on pot, press steam button and set minutes to 10. (It takes about 10 to come to pressure and then cooks for 10 minutes.)
  3. When beeps, do a quick pressure release. Remove bacon and discard. Add 2 cups of chicken broth and evaporated milk. Insert an emersion blender and run on short bursts until a creamy consistency that you like, but make sure to leave chunks of potatoes. Don’t puree it all. Add salt and pepper to taste, stirring gently to incorporate.
  4. Makes 8 cups of creamy, comforting potato soup. 250 calories per cup.

 

 

 

Super Easy Chunky Chicken and Veggie Soup

By , January 23, 2013

Submitted by Kay A.

Ingredients:

  • 1 lb frozen chicken breasts (3-4)
  • 1 onion quartered
  • 1 carrot, chopped chunky
  • 1 stalk celery, chopped chunky
  • 2 t diced garlic
  • 2 squash or zucchini, chopped chunky
  • 2 medium potatos, skin-on, quartered
  • 1 can Progresso Parmesan Recipe Starters
  • 1 T Italian Seasoning
  • 1 T ground flaxseed (optional, just for added nutrition not flavor) Salt to taste Pepper to taste

Instructions:

  1. Put all ingredients in Instant Pot except salt and pepper. Stir a little to distribute. Close lid, push rice button and set for 12 minutes.
  2. When beeps that finished, allow to depressurize normally.
  3. Remove lid. Using two forks, shread chicken breasts as much as desired in your soup. (Chicken should shred easily and be thoroughly cooked. If not, replace lid, push poultry and cook a few more minutes.)
  4. Stir the soup a little, but not too much or you will mush the vegetables. Add salt and pepper to taste. Replace lid and let sit on “keep warm” for about 30 minutes to fully integrate the flavor in the chicken.
  5. Serve with freshly baked whole grain rolls. Yummy.

Turkey Breast Easiest Ever

By , January 23, 2013

Submitted by Kay A.

Ingredients:

  • 1 frozen turkey breast with frozen gravy packet
  • 1 whole onion

Instructions:

  1. Run water over frozen turkey breast and packet enough to remove the plastic on each. Leave the mesh on the turkey breast.
  2. Place frozen turkey breast, rozen gravy packet and whole onion in Instant Pot. Push poultry button and set minutes to 35. When finished, allow to depressurize for a few minutes. Remove lid, turn turkey breast over. Replace lid, press poultry and set time for 30 minutes. When beeps, allow to fully depressurize. Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
  3. Remove lid.  Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
  4. Remove mesh. Remove turkey and slice. Places slices and turkey gravy into serving dish.

Turkey was tender and better tasting than brining and cooking in oven.

Apple Butter (easiest one around!)

By , December 19, 2012

Submitted by Ezzie Brody.

We live in an area surrounded by 40+ orchards/farms.  During a recent trip to the local farmers market I bought a peck of Fuji apples.  On a whim I decided to try apple butter in my Instant Pot.  Couldn’t have asked for an easier way to make it!  I’ve made it several times and it’s a no fail way to make apple butter with the least amount of effort!

I used one of those hand utensils that core and section the apple, very easy to use.  I then cut each section in half. NO need to even peel the apples!

Directions:

  • Fill your inner pot to the line with apples.
  • Add 1 cup water.
  • Put the inner pot into the Instant Pot.  Put on the lid, plug in and set Instant Pot to steam setting.  Adjust time to 4 minutes using the + and – buttons.
  • When you hear the beeps indicating it’s done, just leave it.  Let the pressure return to normal on its own.
  • Open lid and using an immersion blender, blend until it reaches apple butter consistency.
  • Put in cinnamon, sugar (I use Splenda) to taste.  You can also add a touch of nutmeg or pumpkin pie spice, whatever your tastebuds tell you would be to your taste.
  • Put into containers, or into canning jars with new lids, and into a waterbath for 25 minutes.
  • This is a great holiday breakfast treat on fresh baked bread, or over pancakes and waffles.

Enjoy!

Tomato Bisque

By , December 19, 2012

Submitted by Ezzie B.

I usually buy those wonderful tomatoes on the vine every couple of weeks.  But my husband doesn’t eat them fast enough.  So I’ve developed a good recipe to transform them into Tomato Bisque that is delicious and inexpensive.  But you can use good plum tomatoes as well.

Instructions:

  • Cut tomatoes in half or quarters.  Put into the inner liner pot.  No need to peel the tomatoes!
  • If you put in enough to go to the fill line add 1 cup water, or if you only had enough for 1/2 pot full just add 1/2 cup water.
  • Put the lid on and plug in the Instant Pot.  Then set to steam and adjust time (using the + and – buttons) to 6 minutes.
  • When you hear the beeps indicating it is done do NOTHING.  Just let the pot return to normal pressure.
  • Remove the lid and using an immersion blender, blend to a very smooth consistency.
  • You can add whatever you like at this point.
  • Salt to taste
  • Fresh ground pepper to taste (white pepper is best) Basil or oregano (fresh or dried)
  • Add as much half and half as you like.  I added 1 cup for a half batch.
  • Serve with a fresh leaf of basil on the soup and fresh bread on the side.