Instant Pots

instant pots, looking for these recipes? check this for 5 best instant pots: Chicken Cordon Bleu / instant pot , Instant pot street tacos , Burrito bowl instant pot ip , Instant Pot Pulled Pork , Wonton soup instant pot IP

Instant pot street tacos

image credit: N.M.C.M. cookpad.com

Ingredients

  • 3 lbs flank steak or you can use skirt steak
  • 1 white onion chopped
  • 2 fresh limes plus extra for toppings
  • 1 1/2 cups beef stock
  • 1 bundle cilantro
  • 1 teaspoon salt
  • 1 Teaspoon pepper
  • 1/2 stick butter
  • mini corn tortillas
  • Steps

  • Thinly slice the steak. Then chop into bite site pieces. Place the steak in the Instant pot. Add half the onions to the pot. Save the rest of the onions in a small bowl. Change Change
  • Meanwhile season with salt and pepper. Pour the beef stock over the beef. Squeeze the juice of two fresh limes over the meat and onion mixture. Lock the lead on and make sure the valve is set to sealing. Set the pressure to high pressure for 15 minutes.
  • While the steak is cooking, melt the butter in another skillet Fry the mini corn tortillas in the melted butter for 1 minute until they are soft. Allow them to cool slightly. You will need 2 mini corn tortillas per taco. Once the pressure is up do a quick release, and stir. Spoon the meat mixture on the tortillas. Top with cilantro, fresh onions and serve with limes. Change Change Change
  • Notes- this is the steak i used i couldn’t find the other steaks, so i got the cheapest steaks… and i seasoned them before i put them in the instant pot. i did lay the meat on top of each other as you can see in the pictures. I didn’t cut mine i will be shredding it after it has cooked, in a food processor. Change Change Change
  • Chicken Cordon Bleu / instant pot

    image credit: N.M.C.M. cookpad.com

    Ingredients

  • 3 boneless skinless chicken breasts fillet
  • 1 (10.5 oz.) can cream of chicken soup
  • 1/4 cup milk
  • 1 cup water
  • 1 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1/2 pound ham slices
  • 1 (6 oz.) pkg. sliced Swiss cheese
  • 1 (6 oz.) pkg. cornbread Stove-TopĀ®? stuffing
  • 1 cup butter melted
  • Steps

  • In a small bowl, whisk together the cream of chicken soup, water, milk, salt, pepper and garlic until smooth. Set aside. Place the chicken breasts at the bottom of the instant pot.
  • Add the ham over the chicken in an even layer. Top with the cheese. Pour over the soup mixture and use a spatula to spread it out evenly. Sprinkle over the cornbread stuffing mix. Pour over the butter evenly over the stuffing. Change Change Change
  • Add the lid and set the valve to sealing. Set the pressure for 25 minutes. Do a quick release to release the pressure. Change Change Change
  • Browned up Change Change
  • This is what it looked like when done. I did 15 mins because i had thin chicken tenders and not chicken breast….. Change
  • Wonton soup instant pot IP

    image credit: Aaron Anderson cookpad.com

    Ingredients

    4 servings

  • 2 TBSP olive oil
  • 2 heaving TSP minced garlic
  • 1 small yellow onion chopped
  • 1 boneless ham steak cut into matchsticks
  • 2 green onions thinly sliced
  • 5 cups chicken broth
  • 1/4 cup cooking sherry
  • 2 TBSP low sodium soy sauce
  • 1/2 TSP ground ginger
  • 1/4 TSP Chinese five spice
  • 1 TSP seasoned salt
  • 2 TBS sesame oil
  • 10 frozen or thawed/fresh wontons
  • 2 cups spinach
  • Garnish: ground chili paste with garlic
  • Steps

  • Turn instant pot to saute high setting. When display reads hot. Add olive oil and onions stirring occasionally for 3 minutes. Add garlic and cook for another minute stirring occasionally. Then add ham and cook for another minute again stirring occasionally.
  • Add chicken broth, soy sauce, ginger, sherry, five spice, seasoned salt, and sesame oil. Give a quick stir to combine scraping the bottom of the pot to make sure there are no bits. Bring to a boil.
  • Add in green onion and wontons. Push them down to submerge.
  • Seal instant pot. If cooking frozen wontons set time for 4 minutes. If cooking thawed or fresh set time for zero minutes.
  • When timer sounds, turn off the instant pot and do a quick release. This is important so your wontons don’t turn to mush.
  • Once steam is released take off lid add the spinach and gently stir until spinach has wilted.
  • Laddle into bowls and top with a TSP of ground chili paste if desired.
  • Enjoy!!
  • Burrito bowl instant pot ip

    image credit: Aaron Anderson cookpad.com

    Ingredients

  • 2 TBSP unsalted butter
  • 1-1 1/2 pound stew meat cut thin
  • 1 med white onion diced
  • 1 (4 oz) can chopped green chilis
  • 1 (10 oz) can Rotel
  • 1/2 cup white wine
  • 1 1/2 cups beef broth
  • 1 helping of my taco seasoning previously posted or
  • 1 packet your favorite taco seasoning
  • 9 oz Packet Spanish rice
  • 2 TBSP corn starch
  • 2 TBSP water
  • Garnishes
  • Diced tomatoe
  • Diced green onion
  • Shredded Mexican blend cheese
  • Steps

  • Turn on instant pot saute to high. When pot reads hot add butter.
  • Once butter has melted. Add onion and meat and cook till meat is browned.
  • Add in Rotel, green chilies, white wine, and broth. Stir and scape bottom of pot to remove any bits that may be stuck to the bottom.
  • Seal instant pot and cook on high pressure for 10 minutes, then allow a 10 minute natural release. Quick release the rest of the pressure. Remove lid.
  • Turn off the keep warm function and turn back on the saute function to high.
  • Prepare rice. I use the ready 90 second rice.
  • Once the mixture starts bubbling, add in my taco seasoning (minus the cup of water) or your favorite taco seasoning.
  • If you wish a thicker mixture, mix the corn starch and water in a bowl and stir into the pot.
  • Ladle mixture into bowl top with the Spanish rice and garnishes.
  • Enjoy!!
  • Instant Pot Pulled Pork

    image credit: Sherree Hughes cookpad.com

    Ingredients

    4 servings

  • 1 1-2 lbs pork butt
  • Pork dry rub
  • Liquid smoke
  • 1 can coca cola
  • 1/3 cup apple cider vinegar
  • 1 large bottle of BBQ sauce
  • Steps

  • Pour some liquid smoke on the pork but then add a generous amount of dry rub on all sides of pork butt, wrap in foil/plastic baggie and refrigerate overnight.
  • In a bowl combine 1 half bottle of BBQ sauce, the coca cola and the apple cider vinegar.
  • Cut pork but into 3 pieces to fit in bottom of instant pot.
  • Select sautee/brown function on instant pot. When done warming up add the pork butt and brown on both sides for 2 minutes each. (When done select stop on instant pot.)
  • Add BBQ mixture in bowl to the instant pot over pork butt.
  • Select the no steam/pressure cook nozzle. On instant pot lid.
  • Seal the top in the locked position and select the meat function, make sure on high setting and adjust timer to 40 minutes.
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