Basic Instant Pot Stew Recipe

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I have seen many different versions of stew recipes created in an Instant Pot some a little more complicated than others. I decided to keep it simple. I started with the meat and just piled on the rest of the ingredients. Mixed everything up good, sealed the Instant pot, and pressed the stew button. Once the instant pot reached pressure the timer automatically set for 35 minutes – for me the end result was perfect, but I like my vegetables real tender. If you prefer your vegetables a little on the firm side you may want to reduce the time to 25-30 minutes.

Basic Instant Pot Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound stew meat (cut into one inch cubes-I used round steak in this recipe)
  • 1 pound fresh baby carrots
  • 2 medium potatoes (cut into 1 inch cubes)
  • 2 medium onions (cut into wedges)
  • 1 cup diced tomatoes (drained)
  • 1 cup beef broth
  • 1 celery rib (cut into ½ inch pieces)
  • 3 tablespoons quick cooking tapioca
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
Instructions
  1. Place all ingredients into Instant Pot; mix thoroughly.
  2. Seal pot and press the stew button.
  3. When Instant pot is done cooking let rest for 10 minutes and turn the valve to quick release. ( being carful so you don’t burn yourself)

instant pot beef stew 2

Slow Cooker Smothered Chicken with Bacon and Onions

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This Slow Cooker Smothered Chicken with Bacon and Onions is one of my favorites. It is cooked in the slow cooker so the chicken is fork tender and the sauce is rich and creamy; loader with bacon and cream cheese.

You and your family will love this one.

Slow Cooker Smothered Chicken with Bacon and Onions
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 8 slices of bacon cut into ½ inch pieces
  • 2 medium onions (sliced)
  • ⅓ cup all- purpose flour
  • ½ teaspoon pepper
  • 8 bone-in chicken thighs (skin and fat removed)
  • 4 cups egg noodles (uncooked)
  • 8 ounces whipped cream cheese
  • 2 tablespoons milk
  • ½ teaspoon garlic powder
Instructions
  1. In a large skillet cook bacon until crispy. Remove bacon to a plate covered with toweling to drain; drain the skillet reserving about 2 tablespoons of fat in the skillet. Place the onions in the skillet and cook until onions are soft and start to brown. Whisk in the flour and pepper, mix in ½ the bacon and the broth and cook until mixture thickens.
  2. Arrange chicken thighs in the bottom of the slow cooker and pour the onion mixture over the top. Cook on low for 4 – 5 hours or 3 – 4 on high.
  3. Mix together the cream cheese, garlic powder, and milk until well blended.
  4. Cook egg noodles according to package directions; drain and spread the noodles on a serving platter. Arrange chicken thighs on top of the noodles and lightly cover with aluminum foil to keep warm.
  5. Mix the cream cheese mixture into the onion mixture in the slow cooker, stir until well combined and heated through.
  6. Pour cream cheese sauce over the chicken and noodles and then sprinkle with the remaining bacon.

Adapted from Kraft.com

Ritz Parmesan Chicken Nuggets

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Football play-off season is here and these Parmesan Chicken Nuggets are perfect for the occasion. These chicken nuggets are simple to put together, and cook quickly. Just be sure to allow enough time for the marinade.

So if you want to wow your guests at your next super bowl party give this Ritz Crackers Parmesan Chicken Nuggets recipe a try; they’re delicious.

Ritz Crackers Parmesan Chicken Nuggets
 
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Author:
Recipe type: side
Cuisine: Italian
Serves: Side
Ingredients
  • 1 ½ pounds chicken tenders (cut into 1 ½ inch pieces)
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt to taste
  • 2 cups Ritz cracker crumbs (I used a food processor to crush the crackers – if you don’t have one place them in a food grade plastic bag and crush them with a rolling pin. They don’t have to be real fine)
  • ⅓ cup Panko bread crumbs
  • ¼ cup grated Parmesan cheese.
  • Oil for deep frying.
Instructions
  1. In a large bowl mix together the butter milk, garlic, paprika, and salt; toss the chicken in the butter milk mixture, cover with plastic, and refrigerate for about 2 hours.
  2. In a shallow dish like a pie plate whisk together the Ritz cracker crumbs, parmesan cheese and panko bread crumbs.
  3. Preheat deep fryer to 350F.
  4. Roll the chicken pieces one piece at a time in the crumb mixture and deep fry in batches until golden brown and crispy. Place on paper towels to drain any excess oil.
  5. Serve as a stand-alone snack or with your favorite dipping sauce.
  6. Enjoy

Adapted from Laura in the Kitchen

Instant Pot Baked Beans Recipe

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instant pot baked beans recipe picture

I received an Instant Pot for a Christmas present from my son and decided to give it a try using an Instant Pot baked beans recipe. I have to admit I was a little skeptical that the beans would cook, and come out tender, with only 20 minutes of cooking time under pressure. The end result was a nice surprise, the beans were just right.

If you own an Instant Pot or a similar pressure cooker and need a good side dish give this Instant Pot Baked Beans Recipe a try; there’re really good.

Instant Pot Baked Beans Recipe
 
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Author:
Recipe type: Side
Serves: 4-6 as side
Ingredients
  • 1. 1 pound dried navy beans (cover and soak with water and 1 ½ tablespoons of salt for 8 – 16 hours in a cool place or refrigerator) The night before you make them works out fine.
  • 2. 6 strips thick cut bacon (sliced crosswise into ¼ - ½ inch pieces)
  • 3. 1 small onion (chopped)
  • 4. 2 cloves garlic (crushed and minced)
  • 5. 1 ¾ cups cold water
  • 6. ¼ cup dark molasses
  • 7. ¼ cup maple syrup
  • 8. 1 tablespoon soy sauce
  • 9. ¼ teaspoon salt
  • 10. 2 bay leaves
  • 11. Black pepper to taste
  • 12. 2 teaspoons Dijon mustard
  • 13. 1 teaspoon apple cider vinegar
Instructions
  1. Drain and rinse beans through a strainer.
  2. Place bacon in pressure cooker and turn heat to medium (Instant pot press the sauté button). Cook bacon until crispy. Stirring occasionally. Add the diced onion and black pepper; sauté for 1 minute. Add the garlic and continue cooking until fragrant (about 30 seconds)
  3. While bacon is cooking in a small bowl mix together the molasses, maple syrup, soy sauce and 1 ¾ cup of water until well combined.
  4. When bacon mixture is done pour in ½ cup of the molasses mixture and scrap the bottom of the slow cooker to scrap any drippings off the bottom. Add the beans, ¼ teaspoon salt, bay leaves, and mix in the rest of the molasses mixture making sure all the beans are covered.
  5. Close lid – and cook at High pressure for 20 minutes, and then allow 20 minutes of natural release. After 20 minutes move venting knob to venting position to release the remaining pressure and open lid carefully. Mix in the Dijon mustard and cider vinegar.
  6. Press the sauté button and cook to desired consistency. At this point you can also add salt and pepper to taste, extra vinegar, and molasses if needed.
  7. Note: In the original recipe they added additional molasses – I did the same.

To View original Recipe go to Instantpot.com

instant pot baked beans recipe picture 3

 

 

Crispy Baked Chicken Recipe

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crusty chicken picture 3

This is a simple recipe that can be served with a side dish or as a stand-alone meal. The stuffing mix gives the dish a nice crunch and the sour cream and chicken soup creates a nice creamy sauce.

Crispy Baked Chicken Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 can condensed cream of chicken soup
  • 6 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 package stove top chicken stuffing mix
  • ½ cup shredded Parmesan cheese
  • ½ cup butter
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix together the soup and sour cream until well combined.
  3. Place the stuffing in a food processor and pulse until fine crumbs form. Add the cheese and pulse one time to blend the cheese into the stuffing crumbs. (if you don’t have a food processor place crumbs in a food grade plastic bag and crush with a rolling pin)
  4. Arrange chicken on the bottom of a 13 x 9 baking dish and layer the soup mixture over the top, and then top with the stuffing mix.
  5. Bake for 50 – 60 minutes or until chicken is done. (165F)

crusty chicken

Adapted from Kraft recipes.

Macaroni and Cheese for Two

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This Macaroni and Cheese is just the right amount for two people. This recipe is really simple to put together, but don’t let that fool you, it’s creamy and delicious.

It you are looking for a simple and quick side dish give this one a try.

Macaroni and Cheese for Two
 
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Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • ⅔ cup sour cream
  • ⅔ cup milk
  • 2 cups shredded sharp cheddar cheese
  • 1 ½ cups elbow macaroni (Cooked and drained)
Instructions
  1. Preheat oven to 325F.
  2. Cook macaroni according to package directions; drain
  3. In a large bowl mix together the milk, sour cream, and cheese, and then mix in the macaroni until well combined.
  4. Pour the mixture into a 1½ quart casserole dish lightly sprayed with cooking spray. Bake uncovered for 25 minutes or until heated through.

 

Oven Barbecued Rabbit Recipe

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This recipe for Barbecued Rabbit can be used with either wild or domestic rabbit meat. I used domestic rabbit in this recipe because we raise Flemish Giant rabbits. If you are using wild rabbit the cooking time may be a little longer depending on the type and age of the rabbit; parboiling could also be an option.

Oven Barbecued Rabbit Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (2.5 – 3 pounds cut into pieces)
  • ⅓ cup onion (finely chopped)
  • ½ cup water
  • ¾ cup ketchup
  • ⅓ cup white vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Preheat oven to 350F.
Instructions
  1. In a large nonstick skillet, sprayed with cooking spray, cook rabbit on both sides until browned; remove from skillet and place pieces in a 13 x 9 casserole dish sprayed with cooking spray.
  2. Recoat now empty skillet with cooking spray and cook the onion until it starts to brown. Mix the rest of the ingredients into the skillet, bring to a boil, reduce to simmer and cook for 15 minutes uncovered to thicken the sauce. Spoon the sauce mixture over the rabbit and bake for 45 to 60 minutes until an instant read thermometer reads 160F.

 

Slow Cooker Chicken with Merlot Recipe

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Slow Cooker Chicken with Merlot Recipe picture

Slow Cooker Chicken with Merlot Recipe 2

This is a great recipe that is sure to warm up a cold winter’s night. I served this dish with pasta which reminded a lot of chicken and spaghetti, and because it is cooked in the slow cooker, it freed up a lot of time so I could get some early Christmas shopping done.

This Slow Cooker Chicken with Merlot Recipe is simple and requires very little prep time.

5.0 from 1 reviews
Slow Cooker Chicken with Merlot Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 5 - 6
Ingredients
  • 1 package fresh mushrooms (8 ounces – sliced)
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed and minced)
  • 3 pounds boneless skinless chicken thighs
  • 1 can tomato paste (6 ounces)
  • ¼ cup Merlot
  • 2 tablespoons instant tapioca
  • 2 teaspoons sugar
  • 1 ½ teaspoons dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Grated Parmesan cheese
  • You choice of cooked pasta (I used spaghetti)
Instructions
  1. Lightly spray slow cooker with cooking spray. Place onion, mushrooms, and garlic in the bottom of the slow cooker and then place the chicken thighs on top.
  2. In a medium size bowl mix together the tomato paste, Merlot, tapioca, sugar, basil, salt, and pepper. Pour mixture over the chicken, cover, and cook on low for 5-6 hours or until chicken is tender.
  3. Serve over pasta sprinkled with Parmesan cheese.
  4. Note: ¼ cup chicken broth can be used in place of the Merlot.

 

Chicken Marsala Pasta Recipe

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marsala chicken recipe picture 2

marsala chicken recipe picture

Marsala chicken is one of my favorite recipes so when I saw this Chicken Marsala Pasta Recipe, it looked really good, so I thought I would give it a try.

This is a simple recipe that doesn’t take all that much time to prepare. Most of the time involved is cooking the chicken, but if you pound it down it cooks quickly.

This would also be a great dish for a potluck or party.

To view the original recipe go to Blogchef.net.

Chicken Marsala Pasta Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 boneless skinless chicken breasts
  • 8 ounces of fresh mushrooms (sliced) I used ports for this recipe
  • 1 medium sweet onion (diced)
  • 3 garlic cloves (crushed and minced)
  • ¾ cups Marsala cooking wine
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 pound penne pasta
  • ½ cup parmesan cheese
  • 5 tablespoons of butter
  • 1 tablespoon olive oil
  • Salt and pepper
Instructions
  1. Salt and pepper chicken on both sides. In a large skillet cook the chicken in 1 tablespoon of olive oil, and 1 tablespoon of butter until nicely browned and done (165F). Remove to a plate to cool. After cool enough to handle slice chicken into strips.
  2. Cook pasta according to pasta directions; drain, and stir in 3 tablespoons of butter, stirring until butter is melted, and then mix in ½ cup of parmesan cheese.
  3. In the now empty skillet using 1 tablespoon of butter cook the garlic, mushrooms and onion; until onion is tender. Stir in the Marsala wine, chicken broth, and cream. Bring mixture to a boil, reduce to simmer, and cook until sauce starts to thicken. Add the chicken strips to the skillet and continue cooking until chicken is heated through.
  4. Pour pasta into a large bowl and add in the chicken Marsala sauce mixture; salt and pepper to taste, and then toss until well combined.
  5. Serve hot with extra cheese if desired.

 

Sugar Free Dulce de Leche Cheesecake

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This Dulce de Leche Cheesecake recipe uses granulated sweetener like Splenda, and low-fat cream cheese.  To me reducing the sugar alone is a big plus. This is a simple recipe but it does have to set a long time before serving.

If you want to cut back on the sugar and fat a little bit give this one a try it’s really good.

Sugar Free Dulce de Leche Cheesecake
 
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Author:
Recipe type: Dessert
Serves: 9 inch cake
Ingredients
  • 1 ½ pounds low-fat cream cheese
  • 1 cup granular sugar substitute
  • 1 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 eggs
  • ⅓ cup 2% milk
  • ½ cup dulce de leche
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter (melted)
Instructions
  1. Preheat oven to 400F.
  2. Mix graham cracker crumbs with the butter until thoroughly combined and press into the bottom of a 9 inch spring form pan. Place the pan on a baking sheet and bake for 8-10 minutes; remove to cool. Reduce oven heat to 325F.
  3. Place the cream cheese in a large bowl; add the sugar substitute and flour. Using an electric mixer beat until smooth. Add the vanilla and mix until well blended and then beat in the eggs one egg at a time, and then add in the milk , mixing until well blended. Spoon mixture onto the crust in the spring form pan.
  4. Separate ½ cup of the cheese mixture into a small bowl, add the dulce de leche, and using a spoon mix until well blended. Place tablespoons of the mixture over the batter and gently swirl it in with the edge of a knife or spatula.
  5. Bake at 325 for 45 – 55 minutes or until center is almost set. Remove from the oven and run a knife around the edge to help keep the cheese cake from cracking.
  6. Cool for 20 minutes, cover, and chill for at least 6 hours before serving.