Instant Pot Belgian Ale Beef Stew

Instant Pot Belgian Ale Beef Stew

Instant Pot Belgian Ale Beef Stew yields meltingly tender beef in a rich, flavorful broth loaded with tasty vegetables and herbs it's ready in less than an hour. It is an easy recipe, perfect for the novice pressure cooker user! 

Did you get an Instant Pot for Christmas? If you’re anything like me, you unpacked your new pressure cooker for the first time and were completely intimidated. I didn’t have any experience with pressure cooking whatsoever and I was a little afraid that I would blow up my kitchen.

I’m Jacqueline, and I blog over at Go Go Go Gourmet- my mantra is all about “less effort, more taste,” and I have definitely achieved that with this incredibly simple, but absolutely delicious pasta dish that is a guaranteed family dinnertime hit. I’m so happy to be bringing my recipe philosophy over to my friends Donna and Chad here at TSRI!

I bought my Instant Pot on Amazon Prime Day, but I have completely fallen in love with this machine. My husband and I have decided that the slogan for the Instant Pot should be “slow cooking, made fast.”

I get amazing results from pressure cooking in my Instant Pot, and in some cases, even better than I get in my slow cooker! I love that it takes out my most common slow cooker mistake- forgetting to get it started in the morning!

Once you get over the initial learning curve and troubleshoot your first few mistakes, you’ll be good to go. I’ve made the most amazing Beef Stew Pasta dish all in my Instant Pot!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

HELPFUL TIPS TO MAKE INSTANT POT  BELGIAN ALE BEEF STEW :

• I do not recommend using beef stew meat.  It is a combination of cuts of meat that may not be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!
• Use a darker Belgian Ale- it adds a more robust flavor than a white or pale ale, for example. 
• If you have trouble with your cooker coming up to pressure, check out this post. Until you get the hang of what to check, it’s a great place to start. The only thing on that list that I have found out the hard way- make sure there is no liquid in the ring on the actual Instant Pot where the lid sits!

WHAT YOU WILL NEED TO MAKE INSTANT POT  BELGIAN ALE BEEF STEW:

• Instant Pot - This is the one that I have. There are a few different sizes, but the 6 Qt has been sufficient for everything that I have done so far. If you have a huge family, maybe go for the 8 Qt. 
• Garlic Press-One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite soup recipes: 

BEST EVER Hearty Beef Soup!  
25 Minute Bacon Beer Cheese Soup with Chicken
Slow Cooker Potato Soup  

---

Yield: 8-10Author: Jacqueline DiNuoscio

Instant Pot Belgian Ale Beef Stew

Instant Pot Belgian Ale Beef Stew yields meltingly tender beef in a rich, flavorful broth loaded with tasty vegetables and herbs it's ready in less than an house. It is an easy recipe, perfect for the novice pressure cooker user!

prep time: 10 minscook time: 50 minstotal time: 60 mins

Ingredients

• 1-2 tablespoons olive oil
• 1 1/2 - 2 pounds chuck roast, cut into 1” cubes
• 2 tablespoons steak seasoning
• 1/3 cup all-purpose flour
• 1 (12 ounce) bottle Belgian Ale
• 4 carrots, peeled and cut into 1” lengths
• 5 stalks celery, cut into 1” lengths
• 1 large onion, cut into 8 wedges
• 3 cloves garlic, minced
• 1 package beefy onion soup mix
• 2 cups beef stock
• 1 tablespoon Better than Bouillon Beef Base
• 3 springs rosemary
• 1 packet beef gravy mix (optional)

Instructions

1. Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
2. Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.
3. Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.
4. Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.
5. After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.

https://zeromediasystem.blogspot.com//search?q=hearty-beef-soup-recipe

Recipe developed by Jacqueline DiNuoscio for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Olive Garden Copycat Instant Pot Zuppa Toscana

Olive Garden Copycat Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana is the ultimate copycat recipe of the classic Olive Garden soup made quick and easy in a pressure cooker. Sausage, potatoes and fresh kale in a perfectly seasoned rich and creamy broth make this Tuscan Italian-inspired soup a hit from the first bite.

 

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a rich and hearty soup recipe. It is the perfect comfort food and perfect for everyday, starring one of my favorite ingredients: All Natural Pork Breakfast Sausage Roll!

This is one of the staple items in our kitchen. With Jones Dairy Farm you know you are getting great quality and incredible flavor. And this sausage roll is so versatile I use it in everything from breakfast to dinner and everything in between.

Jones' All Natural Pork Breakfast Sausage Roll has only 4 ingredients!!! For 130 years they have been making it with just pork, water, salt and spices. It is truly a great protein that I can feel good about feeding to my family.

What is Zuppa Toscana?

Literally Zuppa Toscana is "Tuscan soup" or "soup in the style of Tuscany". Seasoned sausage, potatoes and fresh baby kale in a perfectly seasoned rich and creamy broth made this Tuscan-inspired soup a hit from the first bite. I love stick-to-your-ribs kind of soups.

I mean, if I am going to have soup as a meal it needs to feel like a meal. So I upped the fixin’s with big chunks of russet potatoes and lots of tasty Jones sausage!

This is a meal that the whole family will love—restaurant-style in the comfort of your own home!

How to Make Zuppa Toscana

This classic soup can be made on the stovetop, in a crockpot and now we have the easiest version yet, Zuppa Toscana in the Instant Pot.

With this soup, the Zuppa Toscana is built on the sausage. You start out by cooking the sausage, and then build the soup on top of it so it is an incredibly important component. It really makes a difference to start with great sausage!

It comes together in just 20 minutes and starts by sauteing the sausage right in the Instant Pot. Add your seasonings, potatoes and chicken stock. Cook for 8 minutes. Add the cream and kale. Cook for 2 minutes. Serve and enjoy!

Can I freeze Zuppa Toscana Soup

You can freeze this Zuppa Toscana. Make sure you let the soup come to room temperature and pack it up into portion size containers or one large container. Make sure you remember to leave about 1" at the top for expansion.

It is important to note that chunks of potatoes tend to break apart and have a grainy texture when reheated. If you are sensitive to texture you may want to skip freezing this soup.

Can I substitute spinach for the kale?

You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.

Can you make Zuppa Toscana in the Slow Cooker?

You can absolutely make this Zuppa Toscana in the Slow Cooker. Simply cook the sausage on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.

Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer.

The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up.

If you’re looking for the breakfast sausage, it’s in the freezer section.

Helpful Tips to make Instant Pot Zuppa Toscana:

• You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
• We love to serve with shredded Parmesan cheese.
•  Make Zuppa Toscana in the Slow Cooker. Simply cook the sausage on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.

What you will need to make Instant Pot Zuppa Toscana:

• 6 quart Instant Pot – This is my favorite pressure cooker.
  
• Wooden Spatula- I find the best tool for breaking up ground meat is a wooden spatula. Whether I am cooking in a slow cooker, stovetop or in the Instant pot it is my top choice.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite soup recipes: 

BEST EVER Hearty Beef Soup!
25 Minute Bacon Beer Cheese Soup with Chicken
Crockpot Chicken and Dumplings
Slow Cooker Potato Soup
The Best Ever 25 Soups and Stews  

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Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.

Italian, Soup, Recipe, Copycat, Olive Garden

Soup

Italian

Yield: 12 CupsAuthor: Donna Elick

Instant Pot Zuppa Toscana (Sausage & Potato Soup)

prep time: 2 minscook time: 20 minstotal time: 22 mins

Instant Pot Zuppa Toscana is the ultimate copycat recipe of the classic Olive Garden soup made quick and easy in a pressure cooker. Sausage, potatoes and fresh kale in a perfectly seasoned rich and creamy broth make this Tuscan Italian-inspired soup a hit from the first bite.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 (12 ounce) packages No-Sugar All Natural Pork Sausage Roll
• 1 tablespoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 6 cups chicken stock
• 6-8 medium russet potatoes, cut into 1/2" cubes
• 1 cup heavy cream
• 5 ounces baby kale

Instructions:

1. Turn the 6-quart Instant Pot to "Saute". Once you can feel the heat when you hold your hand above it, add olive oil and crumble in the sausage.
2. Cook, stirring occasionally and breaking up the sausage as desired (I like bigger chunks), until the sausage is cooked through, about 3-5 minutes. Drain excess the sausage drippings from the pan (if necessary).
3. Add the Italian seasoning, onion powder, garlic powder, red pepper flakes and salt. Stir to combine.
4. Add the potatoes and pour in the chicken stock. Stir to combine and scrape the bits from the bottom of the pot.
5. Close the lid on the Instant Pot. Select "Manual" setting on the Instant Pot. Turn the pressure to high. Set timer for 8 minutes. Make sure the vent is closed.
6. When cook time is complete, quick-release pressure according to manufacturer's directions.
7. Use a slotted spoon to remove 2 cups of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
8. Add the cream and kale to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
9. Serve and enjoy!

DONNA'S NOTES

1. You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
2. We love to serve with shredded Parmesan cheese.
3. Make Zuppa Toscana in the Slow Cooker. Simply cook the sausage on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.
4. Make this recipe keto by substituting cauliflower for the potatoes!

https://zeromediasystem.blogspot.com//search?q=instant-pot-zuppa-toscana-sausage-and

Recipe developed by Donna Elick
Copyright ©2019 – All rights reserved.

Disclosure:  This is a sponsored post in partnership with Jones Dairy Farm.  All thoughts and opinions are our own.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Instant Pot Chicken and Mushrooms

Instant Pot Chicken and Mushrooms

Instant Pot Chicken Breasts with Mushrooms is classic comfort food. Perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot make this the perfect recipe for busy weeknights. 

This Instant Pot Chicken Breasts with Mushrooms is so easy to make and the tender, juicy chicken, and the creamy mushroom sauce, make it a family favorite.

It’s similar to a baked chicken with mushrooms recipe my mom made when I was growing up, except she used a can of cream of mushroom soup and an oven, and mine is made with Instant Pot chicken breasts and a homemade creamy mushroom sauce that is so much better than the stuff from a can!

Hi I’m Kat from Home. Made. Interest.! There is nothing better on a busy weeknight than quick and easy comfort food. If you like this Instant Pot Chicken Breasts with Mushrooms make sure you give my Instant Pot Pork Chops with Mushroom Gravy, and Instant Pot Butter Chicken a try.

The great thing about Instant Pot chicken breasts is that, after the browning, the chicken only has to cook about 8 minutes, which gives you perfectly cooked, tender, juicy, chicken. No need to worry about over-cooking, or drying out your chicken breasts when you’re pressure cooking.

I’m not going to lie, the mushroom sauce is my favorite part. It is made using the stock that the chicken and mushrooms are cooked in, with the addition of a little heavy cream, and a slurry of cornstarch and water. As you bring the sauce to a boil the cornstarch thickens it into a smooth, rich gravy that perfectly coats the chicken.

I like to serve it all over some white rice. I spoon a little extra mushroom sauce over the rice, place the chicken and a little more sauce on top, and dinner it serve. It’s a really simple, but totally delicious Instant Pot chicken breasts recipe that everyone in the family will love.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Instant Pot Chicken Breasts with Mushrooms:

• Make sure you brown the chicken breasts really well to give them a nice color and to help seal in the juices.
• You can substitute chicken thighs for chicken breasts if you prefer dark meat. Just make sure you brown them well. 
• Make sure you deglaze the bottom of the Instant Pot with the chicken stock before adding your chicken breasts back into the pot. This will ensure that nothing burns on the bottom of the pot during the pressure cooking portion. 
• I suggest white button mushrooms or cremini mushrooms for this recipe but you can substitute with another mushroom if you prefer. 

What you will need to make Instant Pot Chicken Breasts with Mushrooms:

• Instant Pot – The Instant Pot is a total time-saver for so many great recipes!
• Silicone Spoon – A silicone spoon is perfect for deglazing the pot and stirring the sauce as it thickens.
• Good chicken stock - this is my favorite. It is flavorful and not too salty. I buy it atmy local grocery store and Walmart.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite Instant Pot recipes: 

Instant Pot Mac and Cheese
Olive Garden Copycat Instant Pot Zuppa Toscana
Instant Pot Belgian Ale Beef Stew 

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Instant Pot Chicken Breasts, Chicken with Mushrooms

One-Pot

Yield: 4Author: Kat Jeter & Melinda Caldwell

Instant Pot Chicken Breasts with Mushrooms

Instant Pot Chicken Breasts with Mushrooms is classic comfort food. Perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot make this the perfect recipe for busy weeknights.

prep time: 10 minscook time: 45 minstotal time: 55 mins

Ingredients

• 4 chicken breasts, about 1 - 1 1/2 pounds
• 1 cup chicken stock
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 8 ounces mushrooms
• 2 cloves garlic, minced
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme
• 1 sprig rosemary
• 1 cup heavy cream
• 2 tablespoons dijon mustard
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Combine salt and pepper and sprinkle over the chicken breasts.
2. Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
3. Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
4. Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary.
5. Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
6. Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
7. Remove the chicken from the Instant Pot and cover with foil to keep warm.
8. Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
9. Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
10. Add the chicken back to the sauce and serve with white rice.

https://zeromediasystem.blogspot.com//search?q=instant-pot-chicken-and-mushrooms

Recipe developed by Kat Jeter & Melinda Caldwell for
Copyright ©2019 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Instant Pot Mac and Cheese + VIDEO

Instant Pot Mac and Cheese + VIDEO

Instant Pot Mac and Cheese is so creamy and can be made in less than 15 minutes using your electric pressure cooker!

Homemade Instant Pot Mac n Cheese is the ultimate comfort food that the whole family will love! It is easy and quick to make and so flavorful and rich.

Cooking the Macaroni in the Instant Pot saves you a few steps, no need to drain the pasta and everything can be made in one pot.

I love to serve it topped with crispy bacon bits or chopped ham and a side salad as a main dish but it also makes the perfect side dish for so many meals. Perfect for busy weeknights or holiday dinners!

Hey friends, it's Julia from Plated Cravings here. I’m happy to be a contributor on TSRI and share some of my favorite recipes with Donna and Chad's lovely readers.

Over on my blog I love to share easy Instant Pot recipes like my family’s favorite Instant Pot Chili that’s so flavorful and delicious but can be whipped up in under 45 minutes. This Mac and Cheese Instant Pot recipe can be made even quicker and is always a big hit whenever I make it.

Cooking the Macaroni in a Pressure Cooker makes them cook faster and using chicken broth instead of water makes this comfort food even more flavorful and creamy. You’ll never want to make Mac and Cheese another way after you tried this easy recipe!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Instant Pot Mac and Cheese:

• This recipe works in the 6 quart and 8 quart Instant Pot. If you are using an 8 quart Instant Pot it is possible to double the recipe, no need to adjust the time.
• You can use elbow macaroni or corkscrew macaroni for this recipe.
• If you are using low-sodium chicken broth you might need to adjust the seasoning and add ½ teaspoon of salt to the uncooked noodles.
• If you don’t have chicken broth on hand you can use the same amount of water or vegetable broth instead.
• I recommend to grate the cheese yourself and to not use shredded cheese because the shredded cheese won’t get as creamy and smooth as “normal” cheese.
• To get the best flavor and texture use a combination of cheeses. You can substitute 1 cup of cheddar cheese with mozzarella cheese but don’t use more than one cup otherwise it will be very stringy.
• Instead of cheddar you can use any smooth melting cheese like gouda, gruyere, or Monterey jack for example.
• I prefer to use regular milk instead of evaporated milk in this recipe because I always have regular milk on hand and find that it tastes better.
• If there is extra liquid left after cooking, give it a stir, put the lid back on and let it sit for a few more minutes until the pasta has absorbed all the liquid.
• Depending on how dry or wet the cooked macaroni are use 1/2 cup of milk or more until the desired consistency is reached.
• This creamy dish tastes best fresh because the longer mac and cheese sits, the dryer it will become. Reheating is possible but don’t expect it to taste as creamy and smooth as before.

What you will need to make Instant Pot Mac and Cheese:

• Instant Pot - If you don’t have an Instant Pot you need to buy one! I love mine!!
• Cheese Grater - This grater is my favorite!
• Hot Sauce - I can’t get enough of this hot sauce.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite mac and cheese recipes: 

Super Simple Mac and Cheese Italian Style 
Jack Daniel's Bacon Mac and Cheese
Slow Cooker Triple Cheesy Mac and Cheese
Lazy Day Mac and Cheese  

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See how easy this Instant Pot Mac and Cheese is to make. Watch the video!!!

instant pot mac and cheese, instant pot macaroni and cheese, mac and cheese instant pot, instant pot mac n cheese, best instant pot mac and cheese

One-Pot

American

Yield: 4Author: Julia Foerster

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese recipe is so creamy and can be made in less than 15 minutes using your electric pressure cooker!

prep time: 5 minscook time: 5 minstotal time: 10 mins

Ingredients

• 4 cups Chicken Broth
• 16 ounces dry macaroni 
• 2 Tablespoons Butter
• 1/2 teaspoon dried onion powder, optional
• 1/2 teaspoon dried garlic powder, optional
• 1/2 teaspoon dried mustard, or 1 1/2 tsp dijon mustard
• 1 teaspoon hot sauce, optional
• 1/2 teaspoon freshly ground black pepper
• 3 cups grated Cheddar Cheese
• 1/2 cup grated Parmesan Cheese
• 1/2 cup milk

Instructions

1. In the inner pot of an Instant Pot, combine chicken broth, macaroni, butter, dried onion powder, dried mustard, hot sauce, and black pepper.
2. Put the lid on the pot and set the valve to the sealing position. Set to pressure cook on high for 5 minutes. 
   After the time is up do a quick release. Have a towel ready because there might be some liquid spraying. If there is extra liquid, put the lid back on and let sit for 2 minutes.
3. Add 1/4 cup of milk, then stir in handfuls of cheese at a time and stir until smooth and melted. Add more milk if needed. Adjust seasoning to taste and serve immediately.

http://www.theslowroasteditalian.com/p/recipe-file.html

Recipe developed by Julia Foerster for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice

Instant Pot chicken and rice is quick and easy to make in a pressure cooker. Make this recipe for creamy comfort food at its best! 

I love recipes that let me get in and out of the kitchen fast. And, using my Instant Pot lets me do exactly that.

Have you had a chance to try any of my other Instant Pot recipes?

Instant Pot Chicken and Mushrooms is classic comfort food with perfectly tender chicken breasts smothered in a creamy mushroom sauce.

Instant Pot Mac and Cheese is so creamy and you can make it in less than 15 minutes in your pressure cooker.

And my Olive Garden Copycat Instant Pot Zuppa Toscana is made quick and easy in a pressure cooker. It's a hit from the first bite.

How to make Instant Pot chicken and rice

It really doesn't get much easier than this recipe for chicken and rice in Instant Pot.

1. Saute the veggies and rice. You simply saute the onions and carrots in a skillet until they are soft and golden. Then, you add the garlic and oregano followed by the rice and mushrooms.
2. Add the chicken. After pouring the chicken broth into the pot, you add the chicken breasts and set the Instant Pot to pressure cook, allowing for a natural release.
3. Shred the chicken, add the peas, and you are ready to serve this meal with some grated Parmesan cheese on top.

It's important that you follow the timing instructions exactly.

Just a few minutes off one way or another when you are using an Instant Pot can destroy a recipe. And, be sure that you set a timer to keep track of how long it cooks.

You don't want to over cook this recipe.

TIME SAVING TIP! A great short cut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded.

You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.

Serving suggestions 

This Instant Pot Chicken and Rice recipe is basically an entire meal in itself. It includes protein, starch, and vegetables.

But, if you want to offer an extra vegetable to stretch this meal, you can certainly do that. Here are a few you might want to try:

• Grilled Zucchini

• Green Beans with Garlic

• Honey Glazed Baby Carrots

Frequently asked questions

Can you cook rice and meat at the same time in the Instant Pot? 

Yes, you can cook chicken and rice in Instant Pot. But, they may need to cook for a different amount of time.

In this recipe, they both cook for the same amount of time. So, you simply layer them in the order I mentioned in the recipe and they will both be done at the same time.

How to prevent rice from burning 

It's important that you add enough thin liquid to your Instant Pot.

If you have added a thicker liquid like sauce or gravy, this may not let your Instant Pot generate enough steam. If this happens, your rice may burn.

 

What to do if you get an Instant Pot burn warning

You need to add enough thin liquids like broth or water to your Instant Pot.

If you do get a burn warning when making Instant Pot Chicken and Rice, cancel the time left on the timer and use the quick release to release the steam.

Then, carefully open the Instant Pot and remove the inner pot. Check to be sure that all of the seals and parts are in proper working order.

Check your meal and stir it carefully. Remove anything that is overcooked or burned. Clean up the scorched food and put the food back into the clean pot.

Then, add more thin liquid. And, set the steam release. Finally, finish cooking per the original recipe.

Tools needed to make this recipe

• Instant Pot - this is the one I use
• chicken stock - this is my favorite, it is incredibly flavorful without too much salt

How can I store leftovers? 

Place leftovers in an airtight container and store them in the refrigerator for three to five days. Or, you can freeze them for up to six months.

Just thaw them in the refrigerator. And, reheat on the stove or in the microwave.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 6

Author: Donna Elick

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Instant Pot Chicken and Rice

Instant Pot chicken and rice is quick and easy to make in a pressure cooker. Make this recipe for creamy comfort food at its best!

Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 Minutes

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 2 teaspoon kosher salt, divided
• 1/2 yellow onion, diced
• 1 cup diced carrots
• 4 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 1 1/2 cups uncooked jasmine long-grain rice, rinsed well
• 1 cup baby Bella mushrooms, cleaned and sliced
• 3 cups chicken stock
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon fresh ground black pepper
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1/2 cup Parmesan cheese

Instructions

1. Set instant pot to saute on high. Add butter, olive oil, 1 teaspoon salt, onion and carrots.
2. Saute the vegetables until soft and golden, stirring occasionally for about 4-5 minutes.
3. Add minced garlic and oregano, stir and cook about 1 minute or until fragrant.
4. Add salt and pepper to chicken, set aside
5. Add rice and mushrooms to the pot.
6. Pour the chicken broth into the pot covering rice and vegetables, add more broth if needed.
7. Pour chicken broth into pot covering rice and vegetables, add more broth if needed
8. Place chicken breasts on top of rice mixture and sprinkle them with the remaining 1 teaspoon salt and the pepper.
9. Cover and cook on manual high pressure for 10 minutes.
10. When done, allow the instant pot to naturally release pressure.
11. Remove lid, remove chicken and shred into bite-size pieces.
12. Stir in the parsley, peas, and the shredded chicken.
13. Serve with Parmesan cheese to be sprinkled on top.

DONNA'S NOTES
A great short cut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded. You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.

https://zeromediasystem.blogspot.com//search?q=instant-pot-chicken-and-mushrooms

Recipe developed by Donna Elick for
Copyright ©2020 – All rights reserved.

Originally published July 2020

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