Posts tagged: Walnuts

“Baked” Sweet Potatoes

By , March 29, 2013

Submitted by Kay A.

Often I use my Instant just because it is convenient, not because it is faster. I can throw these in and leave the house. When I return home hours later worn out and packing a hungry grandchild, lunch is ready and warm.


  • 2-3 large sweet potatoes
  • 1/2 cup water
  • Tad of extra virgin olive oil

Each large sweet potato is about 165 calories (without toppings)


Scrub potatoes, coat very lightly with olive oil, wrap in aluminum foil. Pour 1/2 cup of water in pot, add provided trivet, set potatoes on top. Add lid, press steam button and set time to 15 minutes.

Serving suggestion:

Remove foil, cut slit in top of sweet potatoe and enjoy. If you like a topping, add a little of one or two of your healthier favorites: walnuts,  ground flax seeds, Greek yogurt, low fat cream cheese, etc. If a child is eating, 3-4 miniature marshmallows on a warm sweet potatoe go over big.

BTW: Since they have aluminum foil, they store well on a plate in the refrigerator to serve in later meals.

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.


  • 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)


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.


Steamed Bread Pudding in the Instant Pot

By , October 8, 2012

Submitted by Ezzie B.

TSteamed Bread Puddinghis is already such a favorite.  My husband is now convinced that he loves the Instant Pot!  I made one batch of this tonight and then had to make a second because I had none left to share with neighbors!


  • 1 tsp coconut oil
  • 1 c Goya Coconut milk
  • 1 cup whole milk
  • 3 eggs, beaten
  • 4 c cubed stale bread
  • ½ c cranraisins
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ tsp vanilla

Optional ingredients can be:

  • Coconut flakes
  • Macadamia nuts or other nuts such as walnuts or pecans Apple ½ of a fresh apple minced


  • Put 2 cups of water in the Instant Pot stainless steel inner pot.  Add the steam rack.
  • Use a casserole small enough to fit into the Instant Pot, but large enough to hold the bread and liquids.  I use a casserole dish that is sloped up to 8 inches in diameter and 3 inches high.
  • Cut bread in cubes.  I like to use my homemade challah but any sweet or white bread will do.
  • Mix the rest of the ingredients in a bowl to combine.  Put in the cubed bread crumbs. Mix well.
  • Cover with wax paper and secure (I use silicone rubber bands that can withstand temperatures up to 600 degrees).
  •  Set Instant Pot to steam and adjust time to 15 minutes.  Let pressure drop of its own accord.
  • I usually wait an additional 15 minutes before removing the lid.  Remove the casserole dish carefully.  Remove the wax paper and whatever secured it.
  • At this point I like to put it under a low broiler flame for about 5-8 minutes just to brown the top.