I get it… Not everyone likes beets. If you’re one of those odd folks that don’t, well go ahead and skip over to the next recipe. If you are like us though, this is one recipe that you will want to give a try. This salad would be perfect to serve chilled on a hot afternoon or summer day.
My wife and I really loved this recipe. It is quick to make (if using pre-cooked beets) and I could get it all thrown together in minutes while she watched the baby. A quick-and-easy and healthy meal is a win-win in our house. The mint and citrus really help to balance the earthy flavor of beets. The goat cheese added some heartiness to the dish, and really helped to tie all of the flavors together.
Citrus Beet Salad
- 4 large Beets you can instead buy a container of pre-cooked beets to expedite the making of the salad
- 5 Tangerines or Clementines separated into sections
- 1 small Red Onion finely chopped. (optional)
- 1 bunch Mint chopped
- 1½ cup Goat cheese crumbled
- 2 Tbsp Olive oil
(If you purchased pre-cooked beets, skip to the next step.)Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
Peel (if not pre-cooked) and cut into 1/2-inch cubes.
Add the tangerine segments, onion, mint and olive oil.
Gently mix together and serve.
Original recipe: https://www.food.com/recipe/citrus-beet-salad-375873
Calories: 474kcalCarbohydrates: 43gProtein: 21gFat: 26gSaturated Fat: 14gCholesterol: 39mgSodium: 529mgPotassium: 1135mgFiber: 10gSugar: 32gVitamin A: 1761IUVitamin C: 45mgCalcium: 212mgIron: 4mg
We had a produce box that was given to us and we wanted to find a way to use as much of as we could. The box was packed with everything from bok choy and potatoes, to organic North Shore ground beef and organic locally produced bone broth. As we were discussing what we wanted to make from it we were leaning towards some sort of soup so we could use up that bone broth. We ended up settling on a variation of a hamburger & cabbage soup were we used up the bok choy (chinese cabbage) that we were given. The recipe ended up working perfectly in that we didn’t need to run to the store for anything, and we got to use up a few other things we already had sitting around.
The local and fresh ingredients really helped to add extra flavor to this soup. The local ground beef was fresh, as was the bone broth. The bok choy was a neat improvisation on the cabbage, but it ended up a good choice. So much so, that I’ll probably end up substituting it again next time I decide to make this. The soup was good on it’s own, but I really enjoyed kicking it up a notch when I ate a bowl with some red pepper flakes and dash of Tabasco sauce.
Instant Pot Hamburger and Bok Choy Soup
A variation on Hamburger and Cabbage Soup
- 1 lb Ground Beef
- 3 heads Bok Choy cut into 1" strips.
- 1-2 Carrots diced
- 14.5 oz Diced Tomatoes, canned straight from the can, do not drain
- 3-4 Potatoes diced
- 18 oz Kidney Beans drained
- 14 oz Bone broth
- 4 cups Water
- 2 tbsp Garlic Powder
- 1/2 tsp Paprika
- 2 tsp Sea Salt
- 2 tsp Black Pepper, ground
In the Instant pot, hot the saute button and brown the ground beef and cook into crumbles (about 8 minutes).
Add diced carrots and bok choy, and cook until soft (about <10 minutes), stirring occasionally to prevent burning.
Add in the potatoes, the can of diced tomatoes, and the can of drained kidney beans.
Add all the spices; salt, pepper, garlic, and paprika
Add the bone broth and the and water, give it a good stir.
Put the lid on the Instant Pot and cook on high for 10 minutes. Do a quick release with it finishes.
Serve immediately. The soup tastes even better the next day!
Original recipe: https://sweetcsdesigns.com/one-pot-hamburger-cabbage-soup/
Calories: 2834kcalCarbohydrates: 320gProtein: 194gFat: 100gSaturated Fat: 36gTrans Fat: 6gCholesterol: 322mgSodium: 7480mgPotassium: 13540mgFiber: 85gSugar: 50gVitamin A: 123377IUVitamin C: 1311mgCalcium: 3157mgIron: 54mg
I was looking for some easy, tasty soups to meal prep that were also hearty enough for a breast feeding mom. This recipe stood out as I had just bought some sweet potatoes on my last visit to the grocery store and we still had two cups of lentils left over from the last soup we made. So that meant we already had everything we needed, which lets be honest even when there isn’t a pandemic going it’s nice to be able to use up what you already have at home.
This recipe we felt came out really tasty. It had a simple depth yet was comforting, pairing especially well with some warm bread to mop it up with. The sweet potato is the star flavor here and is very forward and up front, while the lentils giving a wonderful creamy texture that makes it feel like it a comforting soup.
Instant Pot Red Lentil Sweet Potato Soup
- 1/2 small onion
- 6 cups water or vegatable broth
- 2 cups red lentils
- 2 sweet potatoes, small cubed
- 1 clove garlic crushed
- 1/2 tsp cumin
- 1 hand full fresh cilantro leaves
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Peel and cube the sweet potatoes.
Peel onion, cut it in half and add a toothpick thru one half of it to keep it from falling apart in the soup. It will get removed later.
Peel and crush garlic.
In the Instant Pot add the lentils, sweet potatoes, water, the half onion, garlic, cumin, and a pinch of salt. Put the lid on and cook on high for 15 minutes. Do a quick release once it's finished.
While it's cooking, prepare the cilantro oil by putting a big handful of cilantro leaves into the blender along with olive oil. Blend well until all coriander is very small. Scraping might be necessary mid-through.
Once soup is cooked, remove the half onion. Blend the remaining ingredients with an immersion blender or food processor and season to taste with more salt and pepper.
Serve in a bowl with a swirl of coriander oil and freshly ground pepper and fresh bread of your choice.
Original recipe: https://greenhealthycooking.com/red-lentil-sweet-potato-soup/
Calories: 1938kcalCarbohydrates: 314gProtein: 101gFat: 32gSaturated Fat: 5gSodium: 347mgPotassium: 5042mgFiber: 124gSugar: 29gVitamin A: 64401IUVitamin C: 32mgCalcium: 392mgIron: 31mg
Because we were unsure if onions were effecting Mom’s milk for baby, we substituted the green tops from one leek for the onion. We washed them really well and only used the dark green ‘leaf’ bits in big pieces. After cooking, we pulled out about half the leek leaves and decided to to blend up the rest of the leeks that were still in the soup for added flavor. The soup came our delicious.
This is the only type of crack that we approve of and that is Crack Chicken. LOL. I’m sure most of you have had it before, whether or not you realized it, or you have at least have heard of this delectable version of crack. Packing a lot of flavor from the ranch packet, cheese, and bacon – it’s always a hit at potlucks or parties. It’s an incredibly simple recipe to make, and it takes minimal effort. You can decide how you want to eat it, as a dip or in a sandwich or even in a lettuce cup…. It’s one of those dishes that is guaranteed to disappear every time you make it.
Instant Pot Crack Chicken
Chicken crack is the only type of crack allowed! This one is great and is an easy dish to put together for parties and potlucks.
- 1/2 cup Water
- 2 lbs boneless chicken breast
- 8 ounce cream cheese cut into 6-8 pieces
- 1 packet ranch seasoning
- 1 cup Cheddar cheese shredded
- 6 – 8 slices cooked bacon crumbled
- 2 green onions diced optional
Pour water in the Instant Pot.
Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
Select the MANUAL and cook on HIGH for 15 minutes.
When done, quick-release the remaining pressure.
Carefully remove the chicken and shred.
Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
Sprinkle with bacon and green onions and serve.
Original recipe: https://recipes.instantpot.com/recipe/crack-chicken/
Calories: 2878kcalCarbohydrates: 30gProtein: 273gFat: 178gSaturated Fat: 86gCholesterol: 1058mgSodium: 6515mgPotassium: 4411mgFiber: 1gSugar: 8gVitamin A: 4690IUVitamin C: 15mgCalcium: 1113mgIron: 6mg
This was one of those “what do we have in the house to use up” nights. We have had fresh corn sitting in the fridge for a few days and we needed to use it up before it started to turn. So after a quick google, we found this recipe. The Instant Pot always makes a delicious creamy risotto, and the addition of the fresh corn gives this recipe a neat, clean, sweet crisp that is very different [but in a good way] from other savory risottos.
Instant Pot Fresh Corn Risotto
- 3 tablespoons butter divided
- 3 tablespoons extra virgin olive oil divided
- 2-4 ears fresh corn kernels cut from cob
- ½ cup onion, finely chopped
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups chicken broth
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon chopped fresh parsley optional
Turn on Instant Pot and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
Pour remaining 2 tablespoons of olive oil in theto pot. Add onion and cook for 1 minute. Add garlic and rice and stir until rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
Turn off Saute function.
Close and lock the lid. Select high pressure and set the timer for 6 minutes. Should take 5 to 10 minutes to come to pressure.
Do a quick-release. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter. Stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
Original recipe: https://www.allrecipes.com/recipe/275142/instant-pot-fresh-corn-risotto/
This was a simple recipe that was really quick and easy to make. With Traci being pregnant, we’ve been looking for more nutrient-full meals that don’t go heavy on spice-flavors but are not bland. This recipe was definitely a winner. It’s also going to be great for meal prep as I bet that you probably already have at least half the ingredients. LOL.
The best way to describe this recipe is chicken soup without all of the broth. We both liked that it packed in so many veggies which also helped add great flavor. While its flavor was simple, it made for an easy palette to doctor up to each of our preferences. Just a few ideas that could be used to “kick it up” include ground black pepper, crushed red pepper, your favorite hot sauce, and parmesan cheese.
Instant Pot Chicken Veggie Pasta
- 1.5 lbs Chicken breast Should be roughly 2-3 breasts
- 2 cups Chicken stock
- 4 Chicken bouillon cubes
- 8 ounces Pasta shells work great.
- 16 ounces frozen mixed vegetables
- Parmesan cheese optional
- Freshly ground black pepper optional
- Crushed Red Pepper optional
- Hot sauce optional
Add chicken to the Instant Pot along with bouillon cubes and 1 cup of the chicken stock. Close the valve, and set Instant Pot on the poultry setting to cook for 19 minutes.
When finished cooking, do a quick release. Remove chicken breasts and shred with a fork, leaving the broth in your Instant Pot.
Add pasta into the Instant Pot and add remaining chicken stock. Be sure pasta is fully submerged so that it fully cooks. Add your shredded chicken right on top of the pasta.
Set instant pot to “steam” and cook for 4 minutes. Do another quick release of the steam, Add the frozen veggies, combining them with the pasta and chicken to defrost.
Serve immediately along with any optional toppings. This can be stored in sealed containers in the refrigerator to enjoy all week!
Original recipe: https://carrotsncake.com/high-protein-instant-pot-chicken-pasta/
I purchased brussel sprouts on a whim while out grocery shopping. We both enjoy eating them, and for whatever reason they looked really tasty when i had walked past them at the store. Fast forward a few days, and we realized we needed to cook them up before they turned and went bad. After some googling alongside other ingredients we had, we came across this recipe. It’s delicious! In fact, we both liked it so much, we actually made it a second time only a few days later.
Well don’t let me hold you back. Here’s the recipe… Go get started cooking!
Penne with Brussels Sprouts and Bacon
- Sea salt
- 8 ounces penne
- 2 tablespoons extra virgin olive oil more for drizzling
- 4-6 slices Bacon, thick cut diced
- 1 large rosemary sprig or 1 tbsp dried
- 3-6 garlic cloves minced
- 1 jalapeño or Serrano chile thinly sliced (or substitute 1-2 large pinch crushed red pepper flakes)
- Freshly ground black pepper
- 8 ounces brussels sprouts thinly sliced
- 2 teaspoons butter
- Fresh lemon juice for serving
- Parmesan cheese, grated optional (or pecorino cheese)
Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).
Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the bacon starts to turn translucent and very lightly brown, about 1 minute.
Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and bacon turn richly brown, about 3 minutes.
Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.
Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.
We find leftovers of this store well adding lemon juice before going into the fridge, and later adding a little butter to it when reheating, adding the cheese topping after reheating.
Original recipe: https://cooking.nytimes.com/recipes/1014359-penne-with-brussels-sprouts-chile-and-pancetta
We’re doing lots of cooking at home amid this Corona virus pandemic. We have ordered some pickup weekly to support local restuarants. But we spent a small fortune on groceries before the lockdown, so it’s actually quite nice to cook together and eat “healthy” meals that we put together ourselves. We hope that you too are enjoying some time cooking and eating with whomever is in your house.
Traci found this recipe while looking up ingredients we had in the house. It ended up a hit and we enjoy it for a couple of meals. We had been hitting the Italian flavors kind of frequently, so it was delightful to enjoy the Asian inspired flavors in this dish. Hope you enjoy it as much as we did!
Chicken and Asparagus Stir-fry
- 1 Tbsp. soy sauce
- 1 Tbsp. honey
- 2 boneless skinless chicken breasts cut into bite-sized pieces (about 1-inch)
- 1 Tbsp. olive oil
- 1 bunch asparagus cut into bite-sized pieces
- 4 cloves garlic thinly sliced
- 2 scallions chopped
- 2 tsp. toasted sesame oil
- 1 tsp. toasted sesame seeds optional
In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.
Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant.
Remove from heat and stir in the cooked asparagus and sesame oil until combined. Serve immediately with rice, garnished with toasted sesame seeds if desired.
Original recipe: https://www.gimmesomeoven.com/chicken-and-asparagus-stir-fry/#tasty-recipes-66019
Eggs are great! They are one of my favorites dishes. Really they are, I could them everyday. Hard boiled eggs are easy to enjoy by themselves as a meal or a snack. Or if you don’t want them that way, you can always make them into deviled eggs or a delicious egg salad. The Instant Pot makes it so easy to make perfect hard boiled eggs every time, whether you are making 1 egg or over a dozen eggs. Give it a try!
Instant Pot Perfectly Hard Boiled Eggs
Add the water to the inner pot of the Instant Pot. Make sure it's at least one cup, add more if it's an 8qt Instant Pot.
Add steamer rack or silicone egg rack into Instant Pot.
Carefully set as many eggs as desired onto your rack.
Place lid on pressure cooker and set the cook time for 5 minutes on High Pressure.
After the cook timer has finished, let sit for 5 minutes then do a Quick Pressure Release.
Carefully remove the eggs from the Instant Pot and place in an ice bath for 5 minutes to cool.
Remove eggs from water bath.
Peel eggs from shell.
Store in fridge for up to 7 days.
Can do 1 egg or up to 16 eggs in a 6qt Instant Pot
Best to peel eggs before refrigerating.
Lets eggs come to temp to prevent cracking.
Use cold water, warm or hot will change cook time
We’re currently adhering to a State of Hawaii and a City of Honolulu stay-at-home order to try to limit the spread the corona virus. That means it’s the perfect time to make a hearty soup to feed us for a few days. This Instant Pot chowder is really going to hit the spot, and it pairs deliciously with some sour dough bread toast. We stocked up on all of the ingredients we would need before the order went into effect, so we wouldn’t have to run back out needlessly to the store.
Instant Pot Potato Corn Chowder
- 4 slices Bacon diced
- 3 cloves Garlic minced
- 1 Onion diced
- 4-5 Red Potatoes
- 1 16oz bag Corn Kernels, frozen
- 4 cups Vegetable Broth chicken broth also works well
- 1 tsp Thyme dried
- 1 pinch Cayenee pepper
- Salt to taste
- Freshly ground black pepper to taste
- 3/4 cup Heavy Cream
- 3 tbsp All-purpose flour
- 3 tbsp Fresh Chives chopped, can substitute green onion
Set Instant Pot to saute. Add bacon and cook until brown and crispy, about 6-8 minutes, Transfer to a paper towel lined plate.
Add garlic and onion to the Instant Pot. Cook until onions have become transparent, stirring frequently, about 2-3 minutes.
Stir in broth, corn, bacon, potatoes, thyme, cayenne pepper, and season to taste with salt and pepper.
Set Instant Pot to High for 10 minutes, and make sure to close the valve on top. When finished, open the quick-release valve on top.
In a small bowl, whisk together the heavy cream and flour. Set aside.
Set the Instant Pot to Saute. Bring soup to a boil. Stir in the heavy cream mixture, stirring frequently, until slightly thickened, about 4-5 minutes. If it is too thick, add more broth to reach desired consistancy.
Serve ganished with chives.
Original recipe: https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
This was super easy to make. It tasted fantastic, and we are looking forward to having it a few dinners. Definitely worth making if you want a hearty chowder. Some sourdough toast was the perfect thing to mop it up with.