Ingredients 1 tablespoon olive oil 1 large yellow onion, diced 2 cloves garlic, minced 1 head cauliflower, coarsely chopped 1 green bell pepper, chopped (optional) 1 tablespoon onion powder salt and ground black pepper to taste 1 (32 fluid ounce) container chicken stock 2 cups…
Ingredients 1 large head cauliflower core removed and roughly cut into florets 1/2 tablespoon olive oil 4 cloves garlic smashed 1 1/2 cups chicken broth 1/2 tablespoon butter 1 tablespoon sour cream 1/2 teaspoon salt or to taste 1/4 teaspoon fresh ground pepper or to taste 1/2 cup freshly grated parmesan cheese 1/2 teaspoon chopped fresh chives plus more for garnish Instructions Set instant pot to sauté. Add olive…
1 pound ground sausage
2 slices uncooked bacon, diced
1/2 cup chicken broth
1/2 cup all purpose flour
3 cups milk
1/2 tsp salt
1/2 tsp black pepper
Homemade or canned biscuits
Prepare your biscuits and turn the oven on to bake them.
Turn your Instant Pot to the saute setting, adjust it to “more.” Add the sausage and bacon to the pot. Break up the sausage with a wooden spoon. Brown the sausage for about 5 minutes. Do not drain the grease. Add in the chicken broth.
Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Set the manual button (pressure cook button) to 5 minutes.
Bake your biscuits.
While the timer is counting down on your Instant Pot get out a medium bowl. Whisk together the flour and milk.
When the timer beeps indicating that the 5 minutes are up move the valve to “venting.” Open the pot when you are able.
Turn your Instant Pot to the saute setting on “more.” Pour in the milk mixture. Add in the salt and pepper. Stir until the gravy is thick and bubbly. Turn the Instant Pot to the Keep Warm setting.
Ingredients 1 1/4 pounds small red-skinned potatoes, halved or quartered 2 yellow and/or red bell peppers, sliced 1/4 cup fresh cilantro, chopped (leaves and tender stems separated) 5 tablespoons extra-virgin olive oil 1 1/2 teaspoons dried oregano Kosher salt and freshly ground pepper 1 pork…
Ingredients 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta 6 tablespoons salted butter 1/3 cup grated yellow onion 2 teaspoons dry mustard 1 teaspoon kosher salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon cayenne pepper 6 tablespoons all-purpose…
1 1/2 pounds skinless, boneless chicken breasts (about 3), cut into 1-inch chunks
Kosher salt and freshly ground pepper
2 cloves garlic, grated
1 teaspoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
6 tablespoons unsalted butter, cut into pieces
1 15-ounce can tomato puree (about 1 1/2 cups)
1 1/2 teaspoons sugar
3/4 cup heavy cream
Chopped fresh cilantro, for topping
Naan or rice, for serving
Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl.
Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot.
Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
Stir the remaining 4 tablespoons butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice. Source: FoodNetwork.com
Ingredients: 2 tablespoons toasted sesame oil or chili sesame oil 2 carrots, roughly chopped 2 stalks celery, thinly sliced 3 tablespoons finely chopped peeled fresh ginger 3 scallions, sliced Kosher salt and freshly ground pepper 1 pound thin chicken cutlets 4 cups low-sodium chicken broth…
Ingredients 1 pound boneless skinless chicken breasts 1 large Eggland’s Best egg, beaten 3/4 cup dry bread crumbs 3 tablespoons grated Parmesan cheese 1 teaspoon dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup olive oil Lemon Sauce: 1…
18 to 20 ounces fresh or frozen udon noodles
1/4 cup mushroom broth
2 tablespoons sake
2 tablespoons soy sauce
1 1/2 teaspoons sugar
Kosher salt and freshly ground pepper
8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick
2 tablespoons vegetable oil
1/4 small head napa cabbage, chopped into 1 1/2-inch pieces
1 carrot, thinly sliced on an angle
3 scallions (white and green parts separated), thinly sliced
1 cup snow peas, trimmed
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
- Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
- Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.
Total time: 40 Minutes
Prep Time 20 minutesCook Time 8 hoursTotal Time 8 hours 20 minutesServings 8 servingsCalories 685 kcal Ingredients 1 large onion diced 4 garlic cloves minced 2 tbsp chopped rosemary divided 2 tbsp chopped thyme divided 2 bay leaves 2 tbsp all-purpose flour 1-2 tsp kosher…