Posts tagged: Garlic

13 Bean Soup

By , August 31, 2013

Submitted by Julie S.

Ingredients:

  • 1 1/2 c. 13 Bean Soup Mix (mixed beans/peas/lentils) Ham Bone
  • 1 onion chopped
  • 1 15oz can diced tomatoes
  • 2-3 carrots diced
  • 2 ribs of celery diced
  • 1-2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Soak beans in water overnight (or boil water, remove from stove and place beans for 1 hour to soak).    Drain and rinse the beans.
  2. Put the ham bone and beans in the Instant Pot with just enough water to cover.  Seal pot and cook on Bean/Chili setting.
  3. Press the Keep Warm/Cancel button, release pressure naturally, then remove lid.
  4. Remove the ham bone, add remaining ingredients and stir.
  5. Seal pot and cook on soup setting, adjusted down to 20 minutes.
  6. Place damp, cold cloth on top of the lid to absorb heat and speed the natural pressure release.
  7. Open pot and enjoy!

 

Ham, scalloped potatoes and mashed sweet potatoes

By , August 15, 2013

Ham scalloped potatoes and mashed sweet potatoes 300x224 Ham, scalloped potatoes and mashed sweet potatoesBy Teresa B. G.

Some people have the mistaken idea that Pressure Cooking means that the WHOLE meal must be cooked in it…..this is the case yes, in the way of stews, sauces etc.  But a pressure cooker is also a very great aid to daily cooking.  It shortens cooking time for any meal.  People like to pressure cook ribs and then put them on the BBQ.  Well, I often use my pressure cooker to speed up the process in some of my dishes.  Scalloped potatoes being one of the dishes where I shorten the time and the flavour seems to be better as well.

 

Ham, Scalloped Potatoes and Mashed Sweet Potatoes

 

This is my go to meal when I have company as it can be prepared ahead of time and also cooked in a very short time.  Everyone always loves it.  My friend just visited from BC and I made this for supper.  She did not want a different supper the next day…..she wanted to finish this and enjoyed it both times!

 

Ingredients:

  • Costco’s double cooked ham. Usually is a large ham, so I cut off a piece large/small enough to fit in my pressure cooker
  • Onions, diced. As many as you like in the amount of  scalloped potatoes  you are preparing– we like lots
  • Mushrooms: ½ to 1 cup cleaned and sliced
  • Garlic: 2 cloves mashed and diced
  • Coconut Oil: 1 – 2 tablespoons. Or use what you like.  The coconut – virgin-organic, gives the scalloped potatoes a ‘sweet’ type of taste
  • Baker Potatoes: I usually do one large potatoe per person so that I can have leftovers
  • Sweet Potatoes. As many as you like
  • Butter
  • Milk/Cream

Preparation:

The day before my company came I peeled the baker potatoes, washed them, and then sliced them in even slices with my mandolin I diced the onions, sliced the mushrooms and mashed the garlic

Heat up the pressure cooker on sauté.  I place the coconut oil in the pot, melt it, sauté the onions and the mushrooms just until onions start getting soft and then throw in the garlic for a short time – just till aroma of garlic starts wafting through.  Add a little salt to taste,  some butter, melt and then add some flour to thicken.  Pour in a cup of milk, I sometimes mix cream with the milk and stir together in pot.  It should be liquidy. Place all of this into a bowl.  Shut off pressure cooker.  It will thicken in the oven later.

Peel the baker potatoes and slice into even thickness more or less – I use a mandolin for this (Goodwill .99 cents!).  Winners or Homesense – anywhere from $ 9.00 to $ 30.00 Place up to one cup of water into InstantPot, place vegetable steamer in, place potatoes into vegetable steamer and steam for 2 minutes.  When done, release pressure.

Mix the potatoes with the onions/mushrooms/garlic/milk sauce .  The potatoes should not be swimming in the sauce but can be as some people like them very saucy, look up scalloped potatoe recipes to know how much liquid.   I just go by eye and it works every time, doesn’t much matter.  I grease a casserole or cake pan, place the potatoe mixture into the pan and distribute evenly.  You can cover and refrigerate until you are ready to bake….I prepare a day in advance, or you can bake at 350 degrees for 30 to 45 minutes until browned.  What you have done is just shortened the time for cooking scalloped potatoes.  The steaming is just a way to shorten the process.

The day of the meal I place the ham on a trivet in the InstantPot and pour in a cup of water.  I pressure cook the ham for 30 minutes…..it is then heated right through and just wonderful flavour.  You can let pressure naturally release or if you are ready, release it manually.  Ready to slice and serve.

I always like a sweet potatoe mash with my ham.   Peel your sweet potatoes, dice them and steam them in the InstantPot (1 cup water) for 2 minutes.  Release pressure or let it release itself, then I just mash them with a potatoe masher, add  butter, cream, and if you like salt.  Ready to serve and delicious.  You can do this ahead of time as well and just reheat it.   Serve with buns or sliced bread and a nice salad.

 

 

Balsamic Chicken Thighs

Submitted by: Darlene P.

Oh, this is so delicious and tender.  My husband can’t wait for me to make it again. If you are serving this with Jasmine rice, cook the rice first. Add a couple pats of butter to the rice when cooking.

Ingredients:

  • 1 LB of Boneless, Skinless Chicken thighs – about eight pieces
  • 2 tablespoons of fresh cillantro, chopped
  • 1-1/2 teaspoons of minced garlic
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of Pepper
  • 2 tablespoons of minced green onion
  • 1 teaspoon of garlic powder
  • 2 tablespoons of EVOO light olive oil
  • 1/2 cup of Balsamic Vinegar (buy the expensive one, it is better)
  • 1 teaspoon of Worcestershire sauce
  • 1/3 cup of Cream Sherry wine.

How to Make it:

  1. In a plastic bag, Mix  the basil, salt, pepper, Sherry, Worcestershire sauce, garlic powder, minced onion, and balsamic vinegar.
  2. Mix it up, then add chicken to the mixture, be sure to cover the chicken in this sauce and set aside.
  3. Set your Instant Pot to Saute, add the olive oil and saute the minced garlic, stirring frequently.
  4. Set your Instant Pot to the Poultry setting, add the chicken and sauce from bag to the existing olive oil and garlic that is already in there.  Close the lid, and cook for 15 minutes.
  5. When serving, sprinkle the chopped cilantro on top for a tasty treat.
  6. Serve with white Jasmine rice and your favorite vegetable.  Your family will ask for more!

Sorry, I don’t have a photo, We ate it too quickly!

Instant Pot Slow Cooker Meatloaf (Gluten Free)

By , April 19, 2013

Submitted by Brandilyn T.

YUMMY! Use ground beef or ground chicken for this recipe. You can also have the option to add potatoes for a full meal.

Ingredients

  • 1 lb ground meat
  • 1 chopped onion
  • 1 egg
  • 1 cup cooked rice
  • 1 small can drained mushrooms (I like to chop these)
  • 1 cup milk

Options

  • Thick sliced potatoes (about 1/2 ” slices) Sea salt and dry garlic grinder

Topping

  • 3/4 cup ketchup
  • 4 TBSP brown sugar

Directions

Spray inner pot with non-stick spray.

Mix Meatloaf ingredients, shape into a round loaf and place inside pot, forming to fit.

I like to form meatloaf more to one side of the pot and add thick potato slices stacked up in the remaining area next to the loaf. (If you decide to add potatoes, season them now with sea salt/garlic.)

Make your meatloaf topping and add to the top of your loaf.

Close and lock Instant pot lid and make sure the Steam Release Handle is in “venting” position. Choose the Slow Cook key and adjust (using – or +) for time. Then adjust for Temperature (using the Less/Normal/More keys – Less=Low/Normal=Med/More=High)

Cooking Time:

  • LOW 6-8 hours or on HIGH 4-6 hours

Instant Pot Braised Turkey Thighs

By , March 25, 2013

STurkey thighs Instant Pot Braised Turkey Thighsubmitted by Robin R.

Ingredients

Serves 4

  •  2 turkey thighs (about 1 lb), excess fat removed
  • 1 cup chicken broth plus 1 Tbsp red-wine vinegar
  • 1 cup thinly sliced onions
  • 1 cup sliced Portobello mushrooms
  • 2 tsp minced garlic
  • ½ tsp each dried rosemary, sage, thyme, salt and pepper

Gravy

  • 3 Tbsp flour
  • ¼ cup water

Directions

  1. Set Instant-Pot to Saute and brown the turkey thighs
  2. Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour
  3. After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting
  4. When meat is done, remove turkey thighs to cutting board and cover loosely with foil
  5. Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well
  6. Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened
  7. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy.

NOTE:

This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy

Red Lentils with Sweet Potato

By , February 20, 2013

Submitted by Angela W.

Here is a simple recipe I made with my Instant Pot electric pressure cooker that serves two:

Ingredients:

  • 1 small/medium onion, peeled and diced
  • 1 sweet potato, peeled and chopped
  • 1/2 cup red lentils, rinsed
  • 1/2 tsp cinnamon
  • 1/4 tsp chipotle chili pepper powder (mine is Kroger grocery store brand)
  • 1/4 tsp garlic powder
  • 2 tablespoons Sushi Rice Vinegar
  • 1 tablespoon nutritional yeast flakes
  • 1 1/2 cups water

 Instructions:

  1. Place all items in Instant Pot electric pressure cooker.  Stir to combine.  Cook on high pressure for 5 minutes.
  2. Release the pressure.
  3. Serving suggestion: spoon over hot broccoli into bowls.

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.

 

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.

Spicy Roast Beef

By , September 11, 2012

Submitted by Ezzie B.

This is one of our favorites and so easy in the Instant Pot on the slow cook setting!

Ingredients:

  • 3 lbs roast (I use London Broil)
  • 1 to 2 tablespoons cracked black peppercorns
  • 1/2 tsp minced dehydrated garlic or two cloves fresh garlic
  • 3 tablespoons Balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard *

Instructions:

  •  Slow cook setting  4 hours
  • Make several slits in the roast.  I like to smother the roast in the mustard then place the roast in the cooking pot. If using fresh garlic you can stuff pieces of garlic in the slits.
  • Mix all the rest of the ingredients in a small bowl.
  • Pour the mixture over the roast in the pot.
  • Put lid on securely and set slow cook on the Instant Pot to 4 to 5 hours.  I’ve found 4 hours works just fine.

 

* I use my own homemade mustard that can be found here: http://brewmaven.blogspot.com/2009/11/nut-brown-mustard.html

 

Instant Pot Spanish Style Brown Rice

By , August 24, 2012

Another Recipe to share with Instn Pot uses (not for te recipe contest)

By Natural Chef Dana Miller

I love to make this rice when we make tacos or enchiladas for dinner. It was inspired from one of our local Mexican Restaurants’ recipe they shared for their rice. Plus it is a great way to get your kids to eat brown rice!

Ingredients: Serves: 6 – 8

  • 2 Tablespoons coconut oil
  • 1 medium yellow onion, small diced
  • 4 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 2 Tablespoons tomato paste
  • 2 cups of long grain brown rice
  • 3 cups organic chicken stock (preferably homemade)
  • 1 teaspoon sea salt

Directions

1.    Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Add onion; sauté about 5 minutes until translucent.

2.     Add garlic, oregano and tomato paste; stir and let sauté for about 1 to 2 minutes.

3.     Add brown rice; stir to combine and let cook for another minute or so. It begins to caramelize a little bit and deepens the flavors.

4.    Add the chicken stock and sea salt. Give it a good stir to incorporate all the flavors..

5.     Place the lid on the pressure cooker and lock into place. Press the Manual button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.

6.     Serve.

Braised duck with potato

By , March 30, 2012

Submitted by Angel C.

Braised duck with potato 300x225 Braised duck with potatoThis recipe can be use for other poultries. But I like to use the instant pot to do the duck because the depth of the instant pot can do the best job of keeping the oil splatter in the pot that not a single splatter shield can do. We all know how hard is to remove the oil splatter on the stove and on the wall. And duck fat and potato is a perfect match. The instant pot is the ultimate solution to a quick, easy and delicious meals.

Ingredients

  • 1 Whole duck chopped into chunks
  • 1 Potato chopped into cubes
  • 4 cloves of garlic
  • 1 (1 inch) piece fresh ginger root, sliced
  • 2 green onions cut into 2 inches length
  • 4 table spoons of soy sauce
  • 4 table spoons of sugar
  • 4 table spoons of rice/sherry wine
  • 1/2 tea spoons of salt
  • 1/4 cup of water

Directions
1. Heat up the instant pot by pressing “Saute” for 1 minute.
2. Sear the chopped duck in the instant pot with skin side down till golden brown.
3. Stir in and mix all ingredients into the instant pot, except the potato, and press “Poultry.”
4. After the poultry cycle, release pressure and open the lid. Stir in the potato cubes and press “manual” for another 5 minute.

Coconut Curry Butternut Squash Soup

By , March 29, 2012

Submitted by Donna B.

Ingredients:

  • 1 large butternut squash, peeled, seeded, cubed
  • 1 small-medium onion diced very finely
  • 1 inch ginger finely chopped
  • 2 cloves garlic finely chopped
  • 3 cups chicken broth
  • 1 can coconut milk
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 1 ½ tsp curry powder
  • ½ tsp turmeric
  • 2 T olive oil

Instructions:

Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on “Saute” until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.

Traditional Chinese Pork Belly

By , March 29, 2012

Submitted by Jenny W.

This is something my Grandmother always made for me as a special treat. After she passed away, I didn’t eat this for years because I couldn’t find an acceptable version – until now!

Ingredients:

  • 2 lbs pork belly, cut into 5in slices
  • 1/2 cup GF soy sauce (I usually use San-J)
  • 1-2 teaspoons cane sugar
  • 3 tablespoons Chinese cooking wine
  • 4 star anise
  • 1-2 teaspoons white pepper powder
  • 2 cups water (or more if needed)
  • 4-5 slices fresh ginger
  • 6 cloves garlic, sliced

Directions:
1. Heat saute pan on high heat and sear both sides of each pork belly slice (roughly 2 minutes per side).
2. Reduce heat to medium. Add ginger and garlic and keep sauteing in the rendered fat for 5 minutes.
3. Transfer all ingredients to pressure cooker.
4. Bring up temperature of pressure cooker as directed. Cook for 30 min or so until lean meat is almost falling off with the touch of a fork.

Pressure Cooker Cassoulet

By , March 28, 2012

Submitted by: Jamie B.-M.

Cassoulet is a classic provincial French dish, which can take a few days to make when one has to soak beans and cook meat to the right tenderness. The Instant Pot Pressure Cooker yields a cassoulet in under an hour!

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste
  • 2 cups great northern beans (or similar)
  • 1 cup beef broth
  • 1 carrot, diced
  • 1 celery stalk, diced
  • ½ white onion, diced
  • 2 tablespoons dried rosemary
  • 4 cloves garlic, minced
  • 2 cups herbed croutons
  • 1 cup goat cheese, crumbled (optional)

Instructions:

Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the skillet on all sides.

Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes.

Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve.

Serves 4-6.

Pork & Greens Hearty-Soup

By , March 25, 2012

Submitted by Sandra K.

Instructions:

  • 3 lbs. lean ground Pork
  • 1 lb. fresh Kale
  • 3 cups low-fat Chicken Broth
  • 1 medium red onion***
  • 1 level TBS. Poultry Seasoning powder
  • 1&1/2 tsp. Garlic Salt

Instructions:

  • Chop kale and onion in small pieces.
  • Put Ch.Broth in EPC and add P.Seasoning and G.Salt. Mix well.
  • Add pork, kale and onion (*** or onion may be added Raw at the the end of cooking.)
  • Bring to High Pressure and cook for 6 min.
  • Release pressure.
  • Optional: *** Add raw onion to cooked soup if desired.
  • Serve with home-made Corn Tortillas!

Marilyn’s Wheat and Vegetable Breakfast

By , March 19, 2012

Submitted by Marilyn D.

Ingredients:

  • Soak 2 cups white wheat berries over night in lots of water
  • Combine wheat and about 6 ½ cups water in Instant Pot. (I use the soaking water and add whatever is necessary.)
  • 1 tablespoon oil or butter
  • 1 tablespoon regular salt
  • 2 medium potatoes sliced or cubed (I don’t peel). I use my food processor to slice all the vegetables.
  • 2 cups sliced carrots (I don’t peel)
  • Saute in frying pan in 2 to 3 tablespoons oil or butter. I do not brown.
  • 2 medium onions sliced
  • 5 stalks celery sliced
  • 2-4 cloves smashed garlic if desired
  • 1 teaspoon poultry seasoning
  • 1/8 tsp thyme

Instructions:

  • Use Instant Pot multi-grain setting and cook wheat, potatoes and carrots.
  • When wheat is cooked add sauteed vegetables.
  • Can be eaten at this point or turn on slow cooker and simmer for about ½ hour to mingle flavors better.
  • I garnish with flat leaf parsley and serve as is or with plain yogurt.

This dish tastes better after it has been cooled and refrigerated. I make a pot and then eat it for breakfast, lunch or dinner.
I have also varied this recipe by cooking the wheat and then adding the potatoes and carrots on then cook the potatoes and carrots on slow cooker setting and then add the sauted onions, celery and garlic.
Everything is approximate in this recipe with the exception of the amount of wheat.

Grandpa’s Chili With Beans

By , March 19, 2012

Submitted by Ed A.

This recipe does not require soaking the beans before hand so it is easy to throw together. I have used it at many barbecues with large crowds and it is always a favorite.

Ingredients:

  • 2 cups dry pinto beans
  • 1 tablespoon chili powder
  • 1 tablespoon Cumin Seed
  • 2 can diced green Chiles
  • 2 14.5 ounce cans beef broth and one can water
  • 1 can diced tomato
  • 1 small onion diced
  • 2 glove garlic
  • 2 lb course ground chuck
  • For extra spiciness add canned diced jalepenos to your liking.

Instructions:

  • Brown ground chuck and allow to carmelize. Deglaze pan with can of diced tomatoes.
  • Add meat beans and all other ingredients in Instantpot and set for beans.
  • After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.

Savory Swiss Steak

By , March 10, 2012

Submitted by Ruth A.W.

Ingredients:

  • 2 1/2 to 3 pounds 1/2″ thick round steak, cut in serving size pieces
  • 1 28 oz an Dei Fratelli crushed all natural tomatoes, no salt
  • 1 6 oz can V-8
  • 1 T Worchestire Sauce
  • 1 tsp Beau Monde Seasioning
  • 1 tsp granulated garlic
  • 1/4 tsp Lawrys seasoned salt
  • 1/4 tsp pepper
  • 2 Bay leaves
  • 1 medium onion cut in chunks
  • 4 stalks celery, cut in 1 inch pieces
  • 1 cup small carrots

Instructions:

  • Brown round steak lightly on both sides Add 1 small 6 oz can V-8 to the Instant Pot cookpot, then add the steak.
  • Add celery, carrots and onion
  • Mix remaining ingredients and pour over meat and vegetables.
  • Secure lid, set to seal and select Meat setting. Increase to 50 minutes and then when cycle is finished, let pressure drop automatically.

Chicken Broth Recipe

By , February 21, 2012

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.

Jan’s Slop Soup

By , February 19, 2012

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.