Lentil, Chicken Sausage and Spinach Soup {Crock Pot or Instant Pot}

 

Am I the only one who thinks Sunday lunch can be tricky? Everyone is STARVING by the time you get home from church (me especially!), so lengthy preparations will not be tolerated (again, especially by me, ha!) 

Cue this lentil soup. You can throw this in the crock pot before you leave, and when you get home, a delicious lunch awaits.  And if the crock pot timing doesn't work out for you, you can do this in the Instant Pot instead, and have dinner ready in 30 minutes or so. 

Lentils make this soup especially hearty - great for these days that are starting to turn colder. Lentils are rich in fiber, folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol.  And they're delicious. 

Combined with Italian chicken sausage, and spinach, this soup will make your body, mind and heart happy! And your tastebuds. And your growly stomach.

Lentil, Chicken Sausage and Spinach Soup

1 pound dried lentils, picked over

1/2 cup chopped onion

1 cup chopped bell pepper

4 cloves garlic, minced

4 cups chicken broth

5 cups water

2 - 14.5 oz cans diced tomatoes, pureed

1 - 6 oz. can tomato paste

4 links Italian chicken sausage, sliced thinly

2 tsp. salt

1/2 tsp. pepper

1/2 tsp. oregano

5 cups fresh spinach

Crock pot instructions:

Place all ingredients in the crock pot, except spinach. Cook on high for 4-6 hours or until lentils are tender. Stir in spinach until it wilts. Serve immediately. 

Instant Pot instructions:

Place all ingredients in the Instant Pot, except spinach. Set to manual, pressure cook for 20 minutes. Release steam. Stir in spinach until it wilts. Serve immediately. 

Serves 6-8.

Balsamic Red Wine Beef Ribs {Instant Pot}

I love using the Instant Pot for cuts of beef that take a long time to braise. It's still not a freaky fast dinner, even in the IP, but a lot faster than the oven. And beef short ribs turn out so tender! I love the combination of red wine and balsamic vinegar, and it turns out to be a winner when used with these ribs.

First, the ribs get a good sear in your IP, then you saute some onions and garlic in the delicious leftover beef left behinds in the pot. (Beef left behinds is a technical cooking term.) Add in some red wine (pour yourself a glass first!) and deglaze that pot (which means getting all the beef left behinds stirred up) then cook the beef in the winey goodness. At the end add the balsamic to create a delicious sauce. 

If only I had TWO IPs so I could also make the mashed potatoes!  That would be a little much, even for this appliance loving cook. So I made them on the stove. Saute or roast some green veggies, and you'll have a super delicious dinner on your hands. And in your mouth. 

Balsamic Red Wine Beef Ribs 

2 pounds boneless beef short ribs

1/2 cup chopped onion

2 cloves of garlic, minced

2/3 cup red wine

1 tsp. rosemary leaves, crushed

1 tsp. parsley

1 1/2 Tbsp. balsamic vinegar

Preheat the Instant Pot on Saute. Season the short ribs with salt and pepper. Place them in one layer in the pot and let them sear. Leave on this side for about 5 minutes, then flip and cook for another 5 minutes. Remove to a plate, and repeat if you have remaining ribs. 

Add onion and garlic to the pot and saute for 5 minutes. Add in the red wine and deglaze the pot, (stirring up all those brown bits that have caramelized at the bottom).

Put the short ribs back in and add the rosemary and  parsley.

Seal the Instant pot insuring that the venting switch is set to "sealing."  Press the Soup/Stew option and set the time to 35 minutes. 

When cooking is completed, let the pot release naturally for 15 minutes. Then, carefully, release all the steam and remove the lid of the pot.

Remove the meat, then skim the sauce off with a spoon to remove the fat.  Add in the  balsamic vinegar, and turn the pot to saute.  Allow to boil until it has reached a glossy and glaze consistency. Serve ribs over mashed potatoes, and covered with glaze. 

Sugar 'n' Spice Pork Chops {Instant Pot}

I have found so many reasons to love my Instant Pot and pork chops is one. I became a "pork chop in the Instant Pot devotee" (you didn't know that was a thing?) after making the Pork Chops in Mushroom Gravy, which turn out absolutely fabulous in this magic appliance.

So I knew there had to be additional ways to cook chops, and I loved the list of spices when I saw this recipe. These chops turn out super flavorful, and again, don't dry out like they tend to do on the stove or in the oven. (At least that is my experience. If you can make wonderfully tender pork chops in the oven, hooray for you!)

(Do you love the charger cord in the background? Keepin' it real.)

These pork chops get coated with the brown sugar and spice mixture, and then get browned in the IP before settling in for a long winter's nap in a delicious brothy mixture. I served these with the fabulous Muffin Tin Potatoes Gratin Dauphinois and roasted asparagus. 

Enjoy!

Sugar 'n' Spice Pork Chops

2 boneless pork chops, about 1" thick
2 Tbsp. brown sugar
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1/2 tsp. onion powder
1 Tbsp. butter
1 cup chicken broth
1/2 Tbsp. Worcestershire sauce
1 tsp. Liquid Smoke

In a small bowl, mix together the brown sugar, salt, pepper, paprika, and onion powder. Rub this spice mixture over both sides of both pork chops.

Set your Instant Pot to saute, and melt the butter. Brown the pork chops on each side, about 1-2 minutes per side. Remove the pork chops to a plate and cancel the saute.

Add the chicken broth to the pot and stir well to deglaze. Add the Worcestershire sauce and the Liquid Smoke and stir well, then place pork chops in the liquid.

Place the lid on the pot, set to seal, and set the manual pressure cook to 7 minutes. After the 6 minutes, allow a 10 minute natural release. Let the pork chops rest about 5 minutes before serving.

Recipe Source: Recipe Teacher

Winter Squash Soup {Instant Pot}

It's only mid February, which means we have plenty of cold weather still ahead here in Minnesota. So there's plenty of time to enjoy a wonderful soup like this. This soup is pretty close to the soup of its namesake at Panera, which I adore. So I'm glad to be able to make a big batch at home - and it's SOOO easy using the Instant Pot! Throw everything in the pot, let it do its magic, and then blend it up at the end. Easy peasy!

The hardest part about this, as with all butternut squash recipes, is cutting up the squash. Buying it precut or frozen is an option if you just can't hack it. Sorry for the pun. Sorry, not sorry.

This Winter Squash Soup is great for your Meatless Monday. It can also easily be made vegan by using vegetable broth, maple syrup and coconut milk. Or use honey, chicken broth and half and half, or whatever combination of these you have on hand, if your diet is not restricted.

Winter won't seem nearly as long with delicious soup to eat!

Find more great stuff at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Full Plate.




Winter Squash Soup

1 Tbsp. olive oil
1 small sweet onion diced
2 cloves garlic, minced
5 cups butternut squash, peeled and cubed, about a 3 lb squash
15 oz pumpkin puree
2 cups apple cider
2 1/2 cups vegetable or chicken broth
2 Tbsp maple syrup or honey
3/4 tsp. cinnamon
1/2 tsp. curry powder
1/8 tsp. ground ginger
3/4 tsp. salt
1/2 tsp. black pepper
1/2 cup full-fat coconut milk or half and half

Turn instant pot on and set to "saute" function. Once hot, add oil and onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Add garlic and cook for an additional 30 seconds, stirring frequently to prevent burning. Press "cancel" to stop cooking process.

Add remaining ingredients (except coconut milk or half and half) and gently stir to ensure that all ingredients are submerged in liquid. Secure lid and set valve to the sealing position. Cook on high pressure for 8 minutes.

Once the soup is done cooking, do a quick release. Add coconut milk or half and half. Use an immersion blender, or transfer in batches to a high-speed blender, to puree until smooth and creamy. Garnish with pumpkin seeds, if desired, and serve warm.

Tuscan Chicken Pasta {Instant Pot}

It's well documented here that risotto is my favorite thing to cook in the Instant Pot. But I think pasta dishes would have to be a close second. And I was such a skeptic at first! How on earth does it work to put raw pasta in and it cooks to perfection alongside the other ingredients? This is never going to work, I thought. Sure enough, I was wrong. It works wonderfully!

And in this recipe, it's not only the pasta that gets fully cooked, but RAW CHICKEN. This Instant Pot is da bomb. If you don't have one yet, what are you waiting for??? Yes, this dish could easily be made on the stovetop. (Note: you would have to adjust the amount of broth so don't go trying it as written!) However, I love the convenience of throwing everything in the IP and having a few minutes to set the table, make a salad, etc. Or just to sit. Sometimes a person just needs to sit for a minute.

In any case, this is a delicious dinner that my family happily ate, and asked for the leftovers. I increased the spinach pretty significantly because my kids happily eat spinach in pasta, and the more the better, in my opinion. It wilts down so much that it won't seem overwhelming, I promise. After the main ingredients cook in the IP, you stir in softened cream cheese to get that nice, creamy pasta texture, all the spinach and then parmesan cheese. This dish has complex flavor due to the sundried tomatoes, and it's so easy it can become a weeknight staple. Plus, all the spinach.

Enjoy!

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.



Tuscan Chicken Pasta

4 cups chicken broth
1/2 cup oil packed sun dried tomatoes, drained and chopped
2 tsp. Italian seasoning
1 Tbsp. minced garlic
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
12 oz uncooked campanelle pasta or your favorite shape (rotini, etc)
8 oz fresh baby spinach
1 (8 oz) pkg. light cream cheese, softened, cubed
1 cup shredded parmesan cheese

In an instant pot insert stir together broth, tomatoes, Italian seasoning, and garlic.

Add in chicken and pasta, pushing the pasta pieces down into the broth.

Secure the lid in place, and set the valve to sealing position. Select the "manual" setting or high pressure and set to 5 minutes.

Do a quick release, then stir well. Add in cream cheese and stir until combined, then add in spinach, a handful of a time, until it's all wilted. Finally, stir in the parmesan.

Let rest for about 5 minutes to thicken. Season with salt and pepper to taste, and garnish with fresh or dried basil and additional tomatoes.


Recipe source: Adapted from Betty Crocker

Shrimp, Corn and Bacon Risotto {Instant Pot!}

You know that risotto is my favorite thing to cook in the Instant Pot. It comes out beautifully every time, with minimal effort, and without having to add cream. So I am always on the lookout for new combinations. This one, with shrimp, bacon and corn, is a wonderful combo. If you wanted to get super fancy, you could grill the corn and shrimp first for even more flavor and color, but my family adored this dish just as written.

It's the perfect comfort food with summery flavors - great for a transitional season like this. (Work with me here, I'm still trying to transition away from summer, even though I'm wearing flannel pjs to bed...TMI.) So, all that to say, make this risotto. You won't be sorry.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.


Shrimp, Corn and Bacon Risotto

4 slices bacon, chopped
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
4 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
3 1/2 cups chicken broth
1 1/2 cups frozen corn kernels, thawed
12 oz bag frozen cooked shrimp, thawed
1/2 cup shredded Parmesan cheese

Turn the Instant Pot to the saute setting. Add the chopped bacon and cook and stir until cooked through but not too crispy. Remove the bacon with a slotted spoon to a paper-towel lined plate. Add the onion, red pepper and garlic to the bacon drippings in the pot. Cook and stir for 3-5 minutes until the vegetables are tender. Add salt and pepper to taste. Add the rice and cook and stir for 2 minutes until the rice is slightly browned. Add the wine to the pot to deglaze. (Scrape the bottom of the pot to get any bits off!)

Add the chicken broth, stir all the ingredients together, then cover the pot. Set on high pressure for 6 minutes. When the cycle is complete, do a quick release of the pressure.

Stir in the shrimp and corn and the Parmesan cheese and stir well to incorporate all the ingredients. Adjust the salt and pepper to your taste. Serves 6.

Recipe Source: Adapted for the Instant Pot from the original recipe at From a Chef's Kitchen

Sweet Potato and Chicken Curry {Instant Pot}

After all the busy-ness of Christmas and New Year's, it's time to get into a good habit of planning healthy meals. For weeknights, my main three criteria are:

1) It must be delicious.
2) It must be fast.
3) It must be easy.

This recipe ticks all 3! Place all the ingredients in the IP, and let it cook away. Make some cauli or regular rice while it's cooking, and after it's done, stir in the coconut milk. You'll have a veggie packed, delicious curry and supper is ready!

I love all different kinds of curries (both red and green Thai varieties will appear here soon!) and while I usually make them on the stove top similar to a stir fry, I love how the IP cooks all these ingredients together with great success.

Amp up your mealtime with this great Sweet Potati and Chicken Curry. It's a Happy New Year all around!

Find more inspiration at Hearth and Soul, Fabulous, Let's Party and Full Plate.


Sweet Potato and Chicken Curry

2 tsp. coconut oil
1/2 medium yellow onion, diced
3 garlic cloves, minced
1 pound chicken breast, cubed
1 sweet potato, cubed (about 2 cups)
1 red pepper, sliced or diced
2 cups green beans, trimmed
2/3 cup chicken broth
3 Tbsp. curry powder
1 tsp. cumin
1 tsp. ground turmeric
1/2 tsp. cayenne pepper
1/2 tsp. sea salt
1 can (14 oz.) coconut milk (use full fat)
Cashews and cilantro for garnish

Set your Instant pot to the saute setting. Add the coconut oil, onion, and garlic and saute until onions are translucent.

Add the chicken, sweet potatoes, red pepper, green beans, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the instant pot and use the manual setting to set time for 12 minutes.

Once time is up, release the pressure by switching from seal to vent. Once pressure is released, remove lid and turn Instant Pot to saute setting. Stir in the coconut milk and let cook for an additional 2-3 minute or until the mixture is hot.

Serve over rice or cauliflower rice and top with cashews and fresh cilantro. Serves 4-6.

Recipe Source: The Real Food Dieticians

Countdown to 2019: Best Instant Pot Recipes of 2018

I love using my instant pot. It's not always the fastest way to cook, (ironic since it's called the Instant Pot) but it does always produce wonderful results. Probably the best thing about it is that it dirties only one pot, so clean up is a breeze. Here are my three favorite IP recipes from the last year.

Chicken Tikka Masala

This was a VERY popular dish at our house. It has just the right amount of spice and coconut milk adds to the delicious flavor. I've heard there's a way to cook rice in the IP at the same time as the entree, which would make this even better, but I have not tried it for myself. This is equally good served over riced cauliflower, too.

Bacon Risotto with Mushrooms and Peas

I've said it before and I'll say it again. Risotto is my FAVORITE thing to make in the IP. It turns out beautifully every single time, with no need to stir. And there are so many different combinations to try with different proteins and veggies. I made up this recipe based on ingredients that needed to be used up, and they went really well together. Leftovers make a wonderful lunch the next day, too.


Creme Brulee Cheesecake

Dessert in the IP? Yep! And cheesecake turns out wonderfully. It is so creamy and delicious. This version relies on a quick toasting under the broiler to create the crisp, sugary top, like creme brulee. If you have a torch, that would work even better!

Tomorrow we'll feature the most popular recipes on this blog from 2018. See you then!

An InLinkz Link-up

Chicken Tikka Masala {Instant Pot}

Here is a great recipe for your Instant Pot for these cooler fall days. This dish was such a big hit in my family that the 13-year old took two big servings, and then placed a few grains of rice on her plate with one small piece of chicken. I inquired and she said "I'm so full but it's SO good. I don't want to stop eating!" That, my friends, is a ringing endorsement and one you should take seriously.

These kind of dishes are just made for the IP. I think pressure cooking helps intensify the spices - and it comes through here in a super flavorful combination. I've always thought this was a traditional Indian dish - but it turns out it was "invented" in a London curry house! No matter, we're just thankful someone invented it.

This is a simplified recipe; most chicken tikka masala recipes call for marinating the chicken in a yogurt before cooking. Here we just add it in with the tomatoes and the delightful onion, garlic and spice mixture. (You should be able to find garam masala in your grocery store spice aisle.)

I hope you'll try this soon - and I hope you get the same reaction I did from your family!

Chicken Tikka Masala {Instant Pot}

2 lbs boneless skinless chicken breast
1 tsp. coconut oil
1 large onion, diced
4 cloves garlic, minced
1 Tbsp. ginger, grated
2 Tbsp. garam masala
2 tsp. paprika
2 tsp. salt
28 oz canned fire roasted diced tomatoes
3/4 cup canned coconut milk
1/3 cup cilantro, chopped

Turn the Instant Pot on Saute mode. Add the coconut oil and let melt. Once melted add the onion, garlic, ginger, garam masala, paprika, and salt. Cook for 4-5 minutes until onions have softened. Press cancel to turn off the Saute mode. Add the tomatoes and scrape any browned bits off the bottom of the pot. Stir in the chicken.

Close and secure the lid and set it to manual for 15 minutes. After cooking, let rest for 5 minutes, then release the pressure.

Carefully open and stir in the coconut milk. Taste and adjust seasonings as needed. Stir in the cilantro or use it as a garnish.

Bacon Risotto with Mushrooms and Peas {Instant Pot}

If I had to vote today on what would be my favorite thing to make in the Instant Pot, I would vote for risotto. I love risotto - the creamy rice, the endless meat and veggie combos, the "comfort food" component - I love everything about it. But I don't often have 30 minutes to stand at the stove and stir it. Enter the Instant Pot! It creates beautiful, creamy, delicious risotto with the cover on and sealed, and you can do something else in the meantime!

I have recipes here for risotto in the IP featuring shrimp and asparagus, Italian sausage, and I regularly adapt my favorite shrimp and spinach version for the IP too. But I knew there had to be other winning combinations.

As they say, necessity is the mother of invention, and I had a few things to use up in the fridge. And it worked out beautifully. Salty bacon pairs well with mushrooms and peas - I like the textures, the colors and the flavors! A win-win-win all around.

Have you made risotto in your IP yet? I hope you'll try it, I know you'll love it!

There are more great ideas at Inspiration Monday, Busy Monday, Inspire Me, Inspire Me2, Show and Share, Fabulous, Hearth and Soul.

Bacon Risotto with Mushrooms and Peas

6 slices bacon, cut into bite sized pieces
1/2 cup chopped yellow onion
1 cup Arborio rice
1 cup sliced white button mushrooms
1/2 cup white wine
2 1/2 cups chicken broth
1 cup frozen peas
1/4 cup grated Parmesan cheese

Set an electric pressure cooker to browning or saute, and add the cut up bacon. Stir and cook until bacon is almost done. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent.

Add the rice and the mushrooms, and cook, stirring, for 4-5 minutes, until the rice is very lightly browning. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then add the chicken broth all at once.

Lock the cover and turn the pressure valve (so it's not on venting.) Set on High Pressure for 6 minutes.

When the cooker switches to Keep Warm, immediately release the pressure. After the pressure indicator drops, remove the cover.

Stir in the peas and parmesan cheese until the cheese is melted and peas are warmed through. Serve immediately. (Risotto left in the pot will thicken substantially.) Makes 4 servings.

Creme Brulee Cheesecake {Instant Pot!}

The Instant Pot is great for so many things: my favorites are risotto, mashed potatoes, short ribs, and steel cut oats. And now, cheesecake. That's right, you can make cheesecake in your pressure cooker, and it turns out wonderfully! It is so creamy! I dislike heavy, dry cheesecake, and this one is anything but! All the steam inside the pressure cooker guarantees the perfect texture.

There are so many adaptations you could make to this basic recipe. You could add a fruit topping, chocolate ganache, salted caramel sauce, the possibilities are endless. I did a creme brulee topping, which you add after the cheesecake has been removed from the pressure cooker and cooled a bit. You could also make individual cheesecakes in custard cups or silicone muffin cups.

Because of the build up of steam, you probably will end up with some water on top of the cheesecake, especially where the crust meets the filling. Simply dab a paper towel around the edges, and it will soak up all the water. If you line your pan (both bottom and sides) with parchment, that may help as well.

A note about pans: I have a springform pan that is just under 8 inches and it fits in my 6 quart Instant Pot. Most recipes call for a 6" pan which would likely sit on the trivet inside the pot; mine fits snugly near the top. You may need to adjust the cooking time slightly if your pan is smaller, because your cheesecake will be deeper. The great thing is, you can experiment and make this recipe several times until you get it perfect. And you can eat all the trial runs...with different toppings.

Get more great ideas at Inspiration Monday, Inspire Me Monday, Busy Monday, Inspire Me 2, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Whisk It, Full Plate, Party.

Creme Brulee Cheesecake

Crust:
8 graham crackers, finely ground
3 Tbsp. butter, melted
pinch salt
1 Tbsp. brown sugar
1/4 cup flour

Filling:
16 ounces cream cheese, room temperature (low fat works well too!)
2 large eggs
2/3 cup sugar
1/2 cup sour cream
2 Tbsp. cornstarch
2 tsp. vanilla
1/4 tsp. salt

Topping:
2 tsp. sugar

Combine the crushed graham crackers, salt, brown sugar and flour in a large mixing bowl. Add the melted butter and mix with a fork until all the crumbs are moistened. Pat into the bottom and slightly up the sides of a greased 7" springform pan. (Alternatively, you can line the bottom and sides with parchment.)

Bake at 325 for 15 minutes or until golden. Let cool slightly.

In a large mixing bowl, use an electric mixer to beat the cream cheese until fluffy. Add the eggs, one at a time, beating well after each addition. Then add the sugar, sour cream, cornstarch, vanilla and salt, and mix until well combined and very creamy.

Pour the batter into the prepared crust. Place 1 cup of water in the bottom of an electric pressure cooker and insert the trivet. Fold aluminum foil to make a "sling" for your pan - you want the foil to go under the pan and up the sides. You'll need this to get the pan out later. Use the sling to insert the pan into the pressure cooker, then fold down the foil sides.

Secure the lid, ensure the toggle knob is set to "sealing" and set for manual pressure for 26 minutes. When the cycle is completed, let the pressure release naturally.

Remove the lid, being careful not to drip any of the accumulated water from the lid onto the cheesecake. Carefully remove the cake using the foil sling and transfer to a wire rack. Use a folded up paper towel to carefully dab away any water on the cheesecake. Let cool completely.

Sprinkle with the sugar and then place under a broiler or use a hand torch to brown the top. Watch carefully if it's in your oven! Refrigerate for several hours to fully set. Serves 12.

Countdown to 2018: Best Crock Pot and Instant Pot Recipes of 2017

More main dishes are on the docket today as we look back on the best recipes made in a crock pot or Instant Pot. I read that the Instant Pot was one of the best selling Christmas gifts this year, and it's no wonder - I have loved everything that I've cooked in it, even if I did have to "practice" a bit to get the timings exactly right. Here are two recipes for the IP and one for the "old" workhorse, the crock pot. (And you have an IP, you can always use the slow cooker function!)


Creamy White Chicken Chili

We loved this chicken chili so much that I made it several times in the weeks following this post. I love that you can make it in the crock pot or on the stove, whatever fits your schedule best!

Sweet Chili Chicken

I love how chicken thighs turn out when cooked in the pressure cooker. And now I like them even better when they're placed under the broiler for a few minutes to really "seal in" the flavors and texture. Now I can use this "method" with all different sauce adaptations - it's a whole new world!

Pork Chops in Mushroom Gravy

As I mention in the original post, I've never been a huge fan of pork chops because it is so difficult to cook them well. Not anymore! They turn out beautifully in the Instant Pot - and they are tender enough to cut with a fork! If you don't care for mushrooms, just leave them out - this dish will still elicit tons of praise at your dinner table!

Thanks to Sarah at Fantastical Sharing of Recipes for hosting the Countdown!

Sweet Chili Chicken {Instant Pot}

When I served this last week, a teenager at my house said "this is my favorite experience eating chicken." That's a pretty ringing endorsement. And it was deserved - this is a great way to cook chicken - swimming in sauce in the instant pot, then finished off under the broiler to brown and crisp it up. I can imagine all kinds of other sauce options that would work well with this same method. Chicken thighs cook beautifully in the Instant Pot, and the few minutes under the broiler really makes all the difference, texture-wise.

If you want to make this more mild, leave out the crushed red pepper flakes. But even with them in, this was about the right amount of spice for my family - some of whom think ketchup is spicy. Ha!

There are many more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me2, Create Link Inspire, Fabulous, Hearth and Soul, Wow Me, Wow Us, Whisk It, Foodie Friday, Weekend Potluck, Awesome Friday.

Sweet Chili Chicken

2 pounds boneless, skinless chicken thighs
1 Tbsp. Cajun seasoning
2 Tbsp. vegetable oil
1 cup of chicken broth
3/4 cup Thai Sweet Chili Sauce, divided
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 Tbsp. crushed garlic
1/2 tsp. crushed red pepper flakes
2 Tbsp. honey
2 Tbsp. toasted sesame seeds

Lightly rub each piece of chicken with the Cajun seasoning. In a measuring cup, combine 1/2 cup sweet chili sauce, brown sugar, vinegar, garlic and red pepper flakes.

Add the oil to the Instant Pot and set it for Saute. When it's hot, add the chicken a few pieces at a time and cook for 1-2 minutes on each side to lightly sear. Remove chicken to a plate.

Add the chicken broth and deglaze the pot so the excess brown Cajun seasoning blends in with the broth. Stir in the sweet chili mixture. Stir and bring to a boil. Cancel the saute setting.

Add the chicken back to the pot. Secure the lid and set the pressure cooker for 10 minutes. Preheat the broiler on your oven, and then quick release the pressure when it is completed.

Transfer the chicken onto a baking sheet lined with foil. Combine the remaining 1/4 cup sweet chili sauce and the honey. Generously glaze each piece with the sauce. Sprinkle sesame seeds over each piece of chicken.

Broil the chicken for about 3-5 minutes, until lightly browned. Remove from the oven and baste with any additional sauce. Serves 4-6.

Recipe Source: Adapted from Pressure Luck Cooking

Pork Chops in Mushroom Gravy {Instant Pot!}

My favorite thing about the Instant Pot? It can deliver delicious meals of things that you haven't had a lot of success with otherwise. Case in point, pork chops. (Second case in point - POACHED EGGS! Coming soon...)

Pork chops are really hard to cook well, in my opinion. They dry out easily and no amount of barbecue sauce can make you want to chew forever on them. (Ahem.) But in the Instant Pot? Pork chops come out beautifully tender - you don't even need a knife! - and maintain good moisture. No dry meat here! I particularly love this mushroom gravy - but if you aren't a fan of mushrooms, just leave them out. Mashed potatoes are a must here, too. They soak up all the delicious gravy. This is the perfect autumn comfort food. And this is the way I'll be making pork chops from now on!

I've heard that if you have a "tall trivet" you can even make potatoes in the IP WHILE YOU COOK THE MEAT. Get out! That sounds fantastic. I do love my IP for mashed potatoes (no more potato water all over the stove!), but at the same time? I will have to investigate one of these tall trivets and I will report back. Even if you have to make the potatoes on the stove like I did, still make this. These pork chops will knock your socks off. I can't wait to try different pork chop variations now...


Pork Chops in Mushroom Gravy

4 boneless Pork Chops, thin/medium cut
8 oz mushrooms, sliced
1/2 cup onions, diced
2 cloves garlic, minced
1 Tbsp. seasoned salt
2 Tbsp. olive oil
1 cup chicken broth
3 Tbsp. cornstarch, divided
3/4 cup milk
1 1/2 Tbsp. butter
1/2 tsp. salt
Dash of Freshly Ground Black Pepper


Season both sides of pork chops well with seasoned salt. Turn InstantPot to Sauté and allow to heat. Add the oil to the cooking pot and when hot, sear both sides of pork chops, one at a time, for about 2 minutes on each side. Remove to a plate. Add onions and sauté for one minute. Add garlic and sauté for one more minute.

Add about 1/4 cup of the chicken broth to the pot and scrape up any brown bits that were stuck to the bottom. Add the rest of the broth to the cooking pot. In a measuring cup, combine the milk, 1 Tbsp. of cornstarch, salt and pepper. Whisk well to combine.

Pour in the gravy mixture, add the butter, and stir until butter is melted. Add in the mushrooms and pork chops, along with any juice that accumulated on the plate. Lock the lid and close the pressure valve to sealing. Cook on high pressure for 6 minutes. When finished, allow a 10 minute natural release.
Remove the chops to a serving plate.

Reset the pot and press the Sauté button. Remove 1/2 cup of liquid from the cooking pot and add 2 Tbsp. of cornstarch and whisk really well. Pour into cooking pot and stir to thicken gravy.

Serve pork chops and gravy over potatoes or rice.


Recipe Source: This Old Gal

Sweet Chili-Orange Chicken Thighs {Crock Pot or Instant Pot}

I really like cooking chicken thighs, especially in the crock pot or Instant Pot. They don't dry out as easily as chicken breasts, and they pair really well with Asian flavors. I developed this recipe after seeing something similar in a cookbook. This chicken was a huge hit with my family, and it's SO FAST if you have a pressure cooker. If you don't, just use your crock pot, and while it takes longer, dinner will be ready when you are.

If you want to be extra fancy, you can brown the chicken before placing in the crock pot. In the Instant Pot, you would do this right in the pot on the saute setting, before adding the sauce. This will help the pot come to pressure more quickly. Personally, I can't be bothered! But some people prefer browned meat, so that's totally up to you.

We loved this alongside rice and steamed snow peas. Go easy on yourself with this simple and delicious week night dinner!

Find more ideas at Inspiration Monday, Mix It up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing.


Sweet Chili-Orange Chicken Thighs {Crock Pot or Instant Pot}

6 boneless skinless chicken thighs
1/3 cup Thai sweet chili sauce
1/3 cup orange marmalade
1/4 cup orange juice
2 Tbsp. soy sauce
1/4 teaspoon crushed red pepper flakes
2 tablespoons sesame seeds, toasted

Place chicken in the crock pot or Instant Pot.

In a 1-or 2-cup glass measuring cup, combine the Thai sweet chili sauce, marmalade, orange juice, soy sauce, and pepper flakes. Pour over chicken.

For Crock Pot, cover and cook on low for 4-6 hours or until chicken is tender.

For Instant Pot, set to manual pressure for 7 minutes. When time is up, do a quick pressure release. (Note: time may vary depending on the size of your chicken pieces. Always check to be sure the meat is done before serving! For this recipe, I've done as little as 6 minutes and as many as 10.)

Sprinkle with sesame seeds. Serve with rice.

Recipe Source: Inspired by a similar recipe in a Taste of Home Cookbook

Countdown to 2017: Best Crock Pot and Instant Pot Dishes of 2016

Today in the Countdown, hosted by Sarah at Fantastical Sharing, we look back at the best Crock pot recipes of this last year as featured here on Cook with Sara. But I couldn't just limit it to the Crock pot -- this year I got an Instant Pot and have loved using it for all sorts of dishes, so I am expanding this category today to include the Instant Pot. I love the instant pot because it can do both - pressure cook and slow cook, among other things. I haven't yet used it to make rice or yogurt, and I have experimented on the many settings, but I've been really pleased with everything I've cooked in it, and have easily adapted crock pot or even stove top meals for the pressure cooker.

If you're considering the IP, but haven't yet taken the plunge, leave me any questions in the comments and I will try to help!

Barbacoa Beef

Shrimp and Asparagus Risotto

Asian Beef Lettuce Wraps with Quick Pickles

Asian Beef Short Ribs

Macaroni and Cheese

Fried Apple Sundaes with Dulce De Leche

I love fall baking with pumpkins and apples but we've had a week of warmer temperatures here which has prompted me to change up my dessert strategy a bit... last week, pumpkin ice cream, and now, delicious vanilla ice cream topped with apples sauteed (they're really not "fried" but close enough) in cinnamon and sugar, and then capped off with a dollop of homemade dulce de leche. Glorious.

I make dulce de leche in my Instant Pot. There are other methods (stove top, crock pot) that are well documented on the web, so google those if you've never made it and don't have an Instant Pot. Or just get an Instant Pot so you can have dulce de leche at the ready. You want to avoid dulce de leche emergencies at any cost.

But back to the sundaes. You'll love the way the ice cream gets melty under the fried apples, and the way the cinnamon sugar sauce complements the dulce de leche. Believe me, you'll love everything about this dessert. And bonus, it's SUPER EASY.

Find more inspiration at Hearth and Soul, What's Cooking, Wow Me, Wow Us.


Fried Apple Sundaes with Dulce De Leche

Dulce De Leche:
1 can sweetened condensed milk

Sundaes:
2 cups chopped apples (no need to peel)
1 Tbsp. butter
1/4 cup sugar
1 tsp. cinnamon
Vanilla ice cream

For the dulce de leche, pour the can of sweetened condensed milk into a glass pint jar. Put on the cap and the ring. Place the jar on the trivet in the Instant Pot. Add about 12 cups of water to the pot; the water should come up about half way on your pint jar. Set the Instant Pot to pressure cook, manual, for 35 minutes. When complete, release the pressure immediately. Carefully remove the jar (it is hot!) and let cool for 15 minutes. Carefully remove the top and then stir vigorously with a spoon to combine.

For the apples, melt the butter in a large skillet over medium heat. When sizzling, add the apples. Sprinkle with cinnamon and sugar and stir well to coat. Cook the apples for 5-7 minutes, stirring frequently.

Scoop ice cream into six dessert dishes. Divide the apple mixture and sauce over the ice cream, then top with a dollop of dulce de leche. Serves 6.

Shrimp and Asparagus Risotto {Instant Pot!}

I love risotto. There's something soothing about the long stirring time after a hard day. But there's also something soothing about getting dinner on the table in a matter of minutes, which is why I love risotto adapted for the electric pressure cooker! In this version, there is no stirring - there's just waiting. In that time, you can make a salad, or put your feet up and read a good book for a few minutes. This risotto in the pressure cooker turns out just as delicious as stove top risotto - in half the time and with half the effort.

Shrimp is my favorite stir in to risotto, but I also love scallops and Italian sausage, so I can't wait to adapt those versions to the pressure cooker. And try many more varieties - like chicken and vegetables.

The rice is hot enough to cook the asparagus at the end, without keeping it on the heat. If you prefer to use raw shrimp, just let it cook in the rice for a couple more minutes.

Fancy dinner on a weeknight? Yes, please!

Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Shrimp and Asparagus Risotto {Instant Pot!}

2 tsp. olive oil
1 small yellow onion, diced
1 1/2 cups Arborio rice
1 cup sliced cremini or white button mushrooms
1/2 cup white wine
3 1/2 cups chicken broth
1 Tbsp butter
1 cup chopped asparagus
3/4 lb large cooked shrimp, thawed with tails removed
1/4 cup grated Parmesan cheese
1/2 tsp fresh black pepper

Set an electric pressure cooker to browning or saute, and heat the oil. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent.

Add the rice and the mushrooms, and cook, stirring, for 4-5 minutes, until the rice is coated with the oil and very lightly browning. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then add the chicken broth all at once.

Lock the cover and turn the pressure valve (so it's not on venting.) Set on High Pressure for 6 minutes.

When the cooker switches to Keep Warm, immediately release the pressure. After the pressure indicator drops, remove the top.

Switch the cooker to saute. Stir in the butter and asparagus. Cook for 1 minute, then add the shrimp.

Cook, stirring frequently, until the shrimp are pink and cooked through, approximately 1 minute, and most of the liquid has been absorbed. Stir in the cheese, vigorously, to melt the cheese and distribute it throughout the risotto. Serve immediately. (Risotto left in the pot will thicken substantially.)

Recipe Source: Adapted from The Perfect Pantry