Tag: instant pot

Instant Pot Bacon Brussels Sprouts Recipe

Instant Pot Bacon Brussels Sprouts Recipe

Ingredients 16 oz. fresh Brussels sprouts 1 tablespoon olive oil 2 teaspoons minced garlic 1/2 white onion chopped 6 slices of bacon chopped 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions Trim ends of washed Brussels sprouts. Cut each in half. Add 1 cup of water to your Instant Pot insert. Place steamer basket inside. Arrange Brussels sprouts in the 

Instant Pot Sausage Gravy

Instant Pot Sausage Gravy

Ingredients 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 Directions Prepare your biscuits and turn the oven on to bake them. 

Instant Pot Indian Butter Chicken

Instant Pot Indian Butter Chicken

Ingredients


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

Directions


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
Potato and Leek Soup

Potato and Leek Soup

Ingredients: 8 ounces bacon, chopped 1 leek diced 1 onion, chopped 2 carrots, diced 4 cups chicken broth 3 potatoes, peeled and diced 1.5 cups chopped cabbage 1.5 teaspoons salt .5 teaspoon caraway seeds .5 teaspoon black pepper 1 bay leaf .5 cup sour cream