Instant Pot BBQ Chicken Sandwich

BBQ Chicken Sandwich

Wondering what to fix for lunch or dinner? Here is a quick and easy recipe for a yummy BBQ chicken sandwich that you can make in the Instant Pot. You can also use canned chicken for an even quicker meal.

If you are not familiar with or have not used a pressure cooker, do not fear. (The memory of my mother telling me of her experience of one exploding in her kitchen kept me from using a pressure cooker for a long time). However, as most of you know, I’ve gotten over that fear and have been using the Instant Pot for many years and LOVE IT!shredded chicken instant pot settings

I have been whipping up all kinds of recipes in the Instant Pot. The shredded chicken recipe is one of my favorites and it works great for this BBQ chicken sandwich and for a lot of other recipes.  In this post, I show you how easy it is to make shredded chicken in the Instant Pot.

Cook up a batch and shred it, let it cool and then I put it in zip bags for other meals or snacks.

Instant Pot BBQ Chicken Sandwich

Yesterday I was contemplating what I could fix for lunch. I wanted something healthy, not fast food and I didn’t have much time. Then I remembered that I had cooked up a batch of shredded chicken the other day and had it in the refrigerator. I also remembered that I had frozen some homemade BBQ sauce. So I was able to throw these sandwiches together in no time at all.

 

Instant Pot BBQ Chicken Sandwich

BBQ Chicken Sandwich

A quick and easy recipe for a yummy BBQ chicken sandwich that you can make in the Instant Pot

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
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INGREDIENTS

    • Shredded chicken (Canned chicken can also be used)
    • Homemade BBQ Sauce
    • Bun (I like to use Torta Rolls from Costco)
    • Provolone Cheese
    • Horsey Sauce (optional) 2 Tablespoons Mayo, 2 teaspoons horseradish
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INSTRUCTIONS

1

Cook chicken breasts and shred with a fork.

2

BBQ CHICKEN SANDWICHCombine shredded chicken and sauce in a medium saucepan.

3

Make optional Horsey Sauce. (2 TB mayo, 2 teaspoons horseradish)

4

Slice the buns in half and toast in the toaster or oven.

5

Place the meat on the toasted bun and add a slice of cheese (optional)

Put it all together, add a fresh green salad, a few chips and you are good to go. A yummy complete meal in no time at all.

Recommended Products:

shredded chicken instant pot settingsInstant Pot

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Instant Pot Sweet Potatoes-Avokado Steamer Basket

If you’re a fan of sweet potatoes, I’ve got a great cooking tip for you: cook them in the Instant Pot! In this post, I’ll show you the recommended pressure cooking settings and give you some tips on some of my favorite steamer baskets.

I know some of you only eat sweet potatoes at Thanksgiving time, all sweetened up and buttery. (Yum, yum)! However, another way to eat them is baked or better yet, steamed.

Did you know that these bright orange gems are not actually potatoes? They are actually a root of the morning glory family. There are hundreds of types of sweet potatoes, and they come in a variety of colors.

You’ll find them cream colored, yellow, red, and even purple. But the variety you’re probably familiar with and see in the store, is the “Covington.” It has pale orange/pink skin and a bright orange pulp.

This root veggie is chock full of nutrition. If you’re not a big fan, I suggest you give them a whirl.

Here is some sweet potato nutritional information

Just one sweet potato gives you 400% of the vitamin A you need each day. Vitamin A helps keep your eyes healthy as well as your immune system. It’s also good for your reproductive system and organs like your kidneys and heart.

Sweet potatoes are rich in:

  • B vitamins
  • Vitamin C
  • Vitamin D
  • Calcium
  • Iron
  • Magnesium
  • Phosphorus
  • Potassium
  • Thiamin
  • Zinc

Carotenoids give sweet potatoes their rich orange color, just like carrots. Carotenoids are an antioxidant, which means they have the power to protect your cells from day-to-day damage. Something you may want to add to your diet, don’t ya think?

How to steam them in the Instant Pot

Finding the right cooking time is the key!

These root veggies come in all sizes, and if you use just a standard time that you find in most tutorials, you may have find your tatos under-cooked. Unfortunately, there is not a one-size-fits all cooking time.

First of all you’ll need to determine the size of the potatoes. If they’re not all similar in size, you’ll want to cut some so they are.

1 -Measure the circumference of the potatoes.

Instant Pot Sweet Potatoes steamer basket

2- Place the potatoes on a rack or in a steamer basket.

Let’s talk steamer baskets and racks. I was just introduced to this amazing Avokado silicone steamer basket and I’m totally sold. You can cook all kinds of things in it, not just veggies. Use it on the stove top for pasta. When the pasta is cooked, no need to carry the pan to the sink and drain, just lift it up and drain. Then dump the pasta into a bowl. LOVE it!

I use this basket in my Instant Pot for steamed broccoli, beans, and all kinds of stuff. One more thing, it’s so easy to clean! You gotta love that. No more broccoli pieces stuck in the metal mesh.

You can also use a stainless steel rack, or steamer basket.

3 -Add 1 cup water to the Instant Pot

4 -Set pressure cooking method to (MANUAL) (HIGH PRESSURE)

5 -Flip valve for pressure cooking.

6- Set time

Preferences (a little firm – fully tender)

6 inches:   (15 – 20) minutes

8 inches:   (25 – 30) minutes

10 inches: (35 – 40) minutes

12 inches: (45 – 50) minutes

7- When beeper sounds, use (QUICK RELEASE METHOD) by flipping valve to release steam.

*** Use this guide as a reference and adjust accordingly. It may take a trial run to get them to your preferred texture. If they are not done to your liking, you can always throw them back in for another minute or so.

8- Remove from pan and peel. This is what I love about the silicone steamer basket, YOU DON’T NEED HOT PADS OR MITTS! Simply use the handles to pull out of pan.

9- Serve alone or add your favorite topping.

 

Play Video

Enjoy!

jan

Instant Pot Sweet Potatoes

If you’re a fan of sweet potatoes, I’ve got a great cooking tip for you: cook them in the Instant Pot! Quick to make, tender and delicious!

  • Prep Time1 min
  • Cook Time18 min
  • Total Time19 min
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INGREDIENTS

  • Raw, unpeeled sweet potatoes.
  • 1 cup water
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INSTRUCTIONS

1

Place the potatoes on a rack or in a steamer basket.

2

Add 1 cup water to the Instant Pot

3

Set pressure cooking method to (MANUAL) (HIGH PRESSURE)

4

Flip valve for pressure cooking.

5

Preferences (a little firm – fully tender)

6

Set time:

6 inches:   (15 – 20) minutes

8 inches:   (25 – 30) minutes

10 inches: (35 – 40) minutes

12 inches: (45 – 50) minutes

7

When beeper sounds, use (QUICK RELEASE METHOD) by flipping the valve to release steam.

*** Use this guide as a reference and adjust accordingly. It may take a trial run to get them to your preferred texture. If they are not done to your liking, you can always throw them back in for another minute or so.

Freezing Instructions:

8

Remove from pan and peel.

 

9

Serve alone or add your favorite topping.

Enjoy!

Recommended Products:

Instant Pot Sweet Potatoes settings

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8 Warming & Healthy Instant Pot Soup Recipes

We’re still in the thick of winter and there is nothing better than a warming & healthy bowl of SOUP! Here are eight of our family’s favorite Instant Pot soup recipes.

My favorite way to make up a batch of soup is with Instant Pot. I love this appliance. (As you all know). Seriously we use this pot almost every day for something. I’ve taken most my soup recipes and converted them with Instant Pot instructions. It makes it so much easier! No babysitting while cooking. It’s just throw everything in and go do something else for 30 minutes. 

our favorite instant pot soup recipes

1-Hamburger soup

This is a simple, hearty soup my mother used to make. It’s not spicy, but naturally flavorful. Just a good meat and potato flavor that soothes the soul. I need to mention that it is so easy to make. Something you can whip up even if you don’t have a lot of time.

This is a simple, hearty soup my mother used to make. It’s not spicy, but naturally flavorful. Just a good meat and potato flavor that soothes the soul. I need to mention that it is so easy to make. Something you can whip up even if you don’t have a lot of time.

2-chicken “zoodle” soup

This is a version of “chicken noodle soup” but I’ve used spiralized zucchini instead of noodles. However, you can use real flour noodles or egg noodles if you want. This is a good basic chicken broth and veggie soup. 

That brings us to the next thing, bone broth.

3-Bone Broth

This golden liquid, known as bone broth, is not only yummy but has all these healing properties: Boosts the immune system

  • Can heal a leaky gut
  • Repair damaged joints
  • Create glowing skin
  • Boosts metabolism
  • Builds lean muscle

So why not use it in all your chicken stalk soup based recipes.

4-Creamy Wild rice & mushroom soup

Oh this soup is good! Creamy, flavorful and chuck full of goodness. This is a soup that you can either add chicken or not, and it will still taste wonderful. 

It makes a nice soup for a luncheon, served with a salad.

 

5-Three bean chili

3 bean chili - Instant pot

This chili recipe is the best I’ve ever tasted. Once again, not too spicy and just simple goodness. If you do like it spicy, like my husband, you can just add more chili powder to your bowl. This chili is good with or without meat. I usually make up two pots, one with meat and one without. 

This is a good one to freeze for later. Well, they all are!

6-Zucchini basil

Not the most visual appealing soup, but it DOES taste yummy!

A nice soup to make in the summer months when you have a lot of zucchini and basil in the garden. It’s still a good one in the winter too.

7-Olive Garden Minestrone Soup

For those of you who love the Olive Garden minestrone soup, this taste just like it. Another veggie bean soup that is wonderful and again, easy to make.

8-Kitcheree 

instant pot soup recipes

Kitcheree is a traditional Indian food made from split mung beans and basmati rice. It is indeed a wonder food! It’s easy to digest, and cleansing to the digestive system.

The combination of the rice and beans make it a complete protein, so it can be a great protein source if you are vegetarian. When prepared with all the fixings, this meal encompasses all the six tastes, which in Ayurveda is part of eating a balanced diet, as each taste feeds our body, mind, senses and spirit and satisfies each of the dietary building blocks

So there you have it, eight different Instant Pot soup recipes that you can try. 

You know what goes really well with a bowl of soup? Corn bread and biscuits go hand in hand with our soup meals and my husband is usually the one that steps in to make them. 

Here is the recipe for a good basic corn bread, and my mother-in-laws biscuits. Yummy, yum!

jan

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Instant Pot Chicken Philly: A Tender Delicious Sandwich

Instant pot chicken Philly
Instant pot chicken Philly

When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!

This is very similar to the Philly Steak recipe that I posted a while back. So if you prefer chicken over beef, this is a great option! There are times when I make a pot of steak Philly and a pot of chicken Philly. That’s the beauty of having two pots.

The combination of tender chicken, sautéed onions, peppers and provolone on a crunchy hoagie roll, is sure to please!

If you don’t have an Instant Pot, you can make this in a crock pot. However, it may take you a little longer, like 6 hours longer. I love my Instant Pot.

Instant Pot chicken Philly Sandwich ingredients

  • 2-2 1/2 lbs chicken (4 breasts or 2 breast and 3 thighs)
  • 2 onions, sliced
  • 3 bell peppers, sliced (red, green or yellow) Buy organic if possible, as these are on the dirty dozen list.
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 8 oz mushrooms, sliced (this hand food slicer works is the best)
  • 3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
  • 1 tsp salt
  • 1/2 tsp black pepper
  • provolone cheese slices
  • tomato sliced (optional)
  • 6 hoagie rolls

Instructions:

  1. Mince garlic

  2. Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.

  3. Reserve the mushrooms and half the onions and peppers to sauté later

  4. Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.

  5. Place lid on the pot, flip valve for pressure setting and press “MANUAL”.

  6. Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)

  7. When the beeper sounds, use the Quick Release method.

  8. Remove the chicken onto a plate and shred using two forks.

  9. Place the shredded chicken back into the pot to sit while you prepare the vegetables.

  10. Sauté the remaining onions and peppers until lightly cooked.

  11. Cut the rolls open and place the rolls on a cookie sheet.

  12. Top the bread with a dollop of meat mixture and a slice of cheese.

  13. Broil for a few minutes until bubbly.

  14. Add onions, tomatoes and peppers.

Instant pot chicken Philly
Play Video

This is a 1/2 beef and 1/2 chicken Philly. 

If you like dipping your sandwich, the juice leftover in the pan makes a great au jus.

Enjoy!

Instant Pot Chicken Philly

Instant Pot Chicken Philly
When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!
  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Yield6
  • Serving Size1 sandwich
  • Meta LabelLabel Value
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INGREDIENTS

  • 4 chicken breasts
  • 2 onions, sliced
  •  3 bell peppers, sliced (red, green or yellow)
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 8 oz mushrooms, sliced
  • 3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 provolone cheese slices
  • tomato sliced (optional)
  • 6 hoagie rolls
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTRUCTIONS

1

Mince garlic

 
2

Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.

3

Reserve the mushrooms and half the onions and peppers to saute later

4

Instant Pot Chicken Philly

Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.

5

Place lid on the pot, flip valve for pressure setting and press “MANUAL”.

6

Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)

7

When the beeper sounds, use the Quick Release method.

8

instant pot chicken philly

Remove the chicken onto a plate and shred using two forks.

9

Place the shredded chicken back into the pot to sit while you prepare the vegetables.

10

Sauté the remaining onions and peppers until lightly cooked.

11

Cut the rolls open and place the rolls on a cookie sheet.

12

Top the bread with a dollop of meat mixture and a slice of cheese.

13

Broil for a few minutes until the cheese is bubbly.

14

Instant Pot Chicken Philly

Add onions, tomatoes and peppers.

  • Serving Size1 sandwich
  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat7 g78 g8.97%
  • Saturated Fat1 g20 g5%
  • Cholesterol2 mg300 mg0.67%
  • Sodium80 mg2300 mg3.48%
  • Protein1 g50 g2%
  • Unsaturated Fat 6
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Shredded Chicken Taco Bowl : Instant Pot

shredded chicken taco bowl

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap. With simple ingredients and the use of the beloved Instant Pot, this Mexican dish will become one of your go-to dinner favorites.

Ingredients for shredded Chicken Taco Bowls

  • Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)
shredded chicken taco bowl broth
  • Chicken broth or water (broth makes it a little more flavorful)
  • Long Grain, or Jasmine Rice – 2 cups washed and drained
  • Black Beans – 1 15 oz. can, drained and rinsed
shredded chicken taco bowl
  • Frozen Corn – 2 cups
  • Salsa – 2 cups
shredded chicken taco bowl
  • Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
  • Cilantro (optional)
  • Chopped Olives (optional) Love this slicer!!!
  • Cheddar Cheese – grated
  • Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
  • Tomatoes, chopped (optional)

Instructions

  1. Pour one cup of the broth or water into the Instant Pot pan.

  2. Place the chicken into the pot on top of the broth.

  3. Sprinkle the taco seasoning on top of that.

shredded chicken taco bowl

4. Add the beans, corn and rice.

5. Pour the salsa in and the remaining broth or water.

6. Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7. When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8. After 6 minutes release any remaining pressure and carefully remove lid.

9. Find the chicken in the bottom of the pan and remove to a plate.

10. Using two forks shred the chicken into bite size pieces or shreds.

11. Add the chicken back into the pot and stir to disperse the chicken evenly.

shredded chicken taco bowl

12. Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

Yummy, Yum!!

This makes a great gathering meal for friends and family.

Enjoy!

Shredded Chicken Taco Bowl : Instant Pot

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap.

  • Prep Time10 min
  • Cook Time18 min
  • Total Time28 min
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)
    • Chicken broth or water (broth makes it a little more flavorful)
    • Long Grain, or Jasmine Rice – 2 cups washed and drained
    • Black Beans – 1 15 oz. can, drained and rinsed
    • Frozen Corn – 2 cups
    • Salsa – 2 cups
    • Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
    • Cilantro (optional)
    • Chopped Olives (optional) Love this slicer!!!
    • Cheddar Cheese – grated
    • Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
    • Tomatoes, chopped (optional)
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Pour one cup of the broth or water into the Instant Pot pan.

2

Place the chicken into the pot on top of the broth.

3

Sprinkle the taco seasoning on top of that.

4

Add the beans, corn and rice.

5

Pour the salsa in and the remaining broth or water.

6

Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7

When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8

After 6 minutes release any remaining pressure and carefully remove lid.

9

Find the chicken in the bottom of the pan and remove to a plate.

10

Using two forks shred the chicken into bite size pieces or shreds.

11

Add the chicken back into the pot and stir to disperse the chicken evenly.

12

Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

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White Bean Potato Soup with Kale & Rosemary – INSTANT POT

white bean potato soup

Here is another favorite INSTANT POT SOUP RECIPE that we love in our family. I started making this white bean potato soup with rosemary & kale soup last year while on a reset diet. I make it all the time now, even during the summer. Kris Carr is one of my favorite mentors and a version of this recipe was used in her ‘Crazy Sexy You’ program. I have adapted the recipe a bit and made it available to make using my favorite appliance, the INSTANT POT.

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint!

white bean potato soup

Two Instant Pots?

I love this pot so much, that I have two of them. Yep, TWO. There are many situations that I use both of them for the same meal: one for a steamed veggie, and one for the main dish. In this case, I triple the recipe and split it between two pots. This will give me several other ‘on the spot’ dinners, for the nights I don’t want to cook!

If you don’t have an Instant Pot, I do recommend you invest a little money and get one. However, this recipe can easily be made using a regular pot on the stove top.

The hardest part of this white bean potato soup is chopping the vegetables. (That is if you are doing it the HARD WAY). I’m telling ya, CHOP THE VEGETABLES THE EASY WAY using this little gadget.

white bean potato soup

One of my favorite kitchen gadgets is this veggie chopper. I use it all the time for cutting up vegetables when I make soups, and salads. It saves so much time and saves your fingers! I tend to cut my fingers a lot when I am chopping up veggies. Especially when they are small pieces. This little gadget works like a charm! I have gone through several different kinds of choppers like this, but this one seems to be a good one. It has very high ratings on Amazon and I have been very pleased with it.

See how easy it is to use!

Back to the white bean potato soup recipe!

I am going to give you the recipe for a small 4 serving batch, however, I always triple the recipe and freeze for later.

So if you want more than 4 servings, I recommend at least doubling it!

Soup Ingredients

  • 1 TB olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped carrots (about 2 carrots)
  • 1 TB fresh rosemary, chopped
  • 3 white potatoes, peeled and cut into cubes
  • 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
  • 1 cup water
  • 2 bay leaves
  • 4 kale leaves, washed and stems removed. Chop into bite size pieces.
  • 1 tsp apple cider vinegar

 

Instructions

white bean potato soup

Chop up vegetables

white bean potato soup

Set the Instant Pot to “SAUTE”

white bean potato soup

Store the lids in a zip bag in the clean pot.

I like this 3 ring, multi-color set.

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

white bean potato soup

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

white bean potato soup

Turn the Instant Pot off, and set on “SOUP”

Adjust the time down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

Not bad for a healthy bowl of soup, don’t ya think?

While you are waiting for the soup to cook, cut up the kale.

*****Save your kale stems for juicing, or compost if you are into that kind of thing.

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

Once the pressure is release, remove the bay leaves.

To create a more creamy texture: use an immersion blender  or blender to puree the soup until it is the texture you like.

Leave some of the potato and carrots chunky.

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup.

No need to turn it back up to pressure!

white bean potato soup

Taste the soup and add more salt and pepper if needed.

There you have it!

Ladle soup in a bowl and if you do bread, ENJOY with a slice of your favorite baguette!

storage tips

Leftover soup will keep for up to 6 days in the fridge, or frozen for up to 2 months.

Like I mentioned before, I triple the recipe. This is where having TWO INSTANT POTS, comes in real handy!!!!!

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint! Recipe adapted so you can make it quickly in the Instant Pot or on the stove top.

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield4 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 1 TB olive oil
    • 4 cloves garlic, minced
    • 1 onion, chopped
    • 1 cup chopped celery (about 2 stalks)
    • 1 cup chopped carrots (about 2 carrots)
    • 1 TB fresh rosemary, chopped
    • 3 white potatoes, peeled and cut into cubes
    • 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
    • 2 tsp salt
    • 1/4 tsp black pepper
    • 1/2 tsp smoked paprika (optional)
    • 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
    • 1 cup water
    • 2 bay leaves
    • 4 kale leaves, washed and stems removed. Chop into bite size pieces.
    • 1 tsp apple cider vinegar
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Set the Instant Pot to “SAUTE”

2

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

3

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

4

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

5

Turn the Instant Pot off, and set on “SOUP

6

Adjust down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

7

Not bad for a healthy bowl of soup, don’t ya think?

8

While you are waiting for the soup to cook, cut up the kale.

9

Save your kale stems for juicing, or compost if you are into that kind of thing.

10

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

11

Once the pressure is release, remove the bay leaves.

12

To create a more creamy texture: using an immersion blender to puree the soup until it is the texture you like. Leave some of the potato and carrot chunky.

13

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

14

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup. No need to turn it back up to pressure!

15

Taste the soup and add more salt and pepper if needed.

16

There you have it!

17

Ladle soup in a bowl and ENJOY!

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Instant Pot: Creamy Wild Rice & Mushroom Soup with Non-Dairy Option

wild rice & mushroom soup
wild rice & mushroom soup

Winter is the time for SOUP! Here is another hearty soup you can whip up in the Instant Pot. This wild rice and mushroom soup is creamy, filling and very tasty! What I love about this recipe is that you can make it non-dairy if you want without sacrificing the flavor! You can also omit the chicken for a vegetarian option.

Ingredients

  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 3 skinless boneless chicken thighs or chicken breast, chopped (optional) Still tasty without chicken.
  • 1 cup celery (approximately 3 stalks sliced)
  • 3-4 oz button mushrooms (sliced)
  • 1 cup cubed carrots (approximately 2 medium carrots)
  • 1/2 yellow bell pepper (chopped) *If you don’t care for bell peppers, you can add frozen corn.
  • 1 cup wild rice (must be WILD RICE)
  • 2 Tbsp chopped fresh sage (1/2 Tablespoon dried)
  • 1 Tbsp fresh thyme leaves (1 teaspoon dried)
  • zest of 1 lemon (optional)
  • 1 pinch nutmeg
  • 4 cups chicken broth (Vegetable broth can be used it vegetarian option is preferred).
  • 1/4 cup butter (for non-dairy option: use coconut oil, or olive oil)
  • 1/2 cup whipping cream (non dairy option: use coconut cream)
  • 1/4 cup all purpose flour (gluten free: use rice, buckwheat or millet flour)
  • 1/2 cup milk (non-dairy option: use coconut milk, almond or soy milk)
  • 1 teaspoon salt
  • pepper to taste

Wild rice soup Instructions

  • Peel and chop onion, carrots, bell pepper and celery

I love this veggie chopper!

  • Mince the garlic

  • Slice mushrooms.

This mushroom slicer is the BEST. It is great for chopping mushrooms, olives, and boiled eggs!

wild rice & mushroom soup
  • Cube chicken thighs.

The easiest way to do this is with partially frozen boneless chicken thighs.

  • Saute onions and garlic

Press “SAUTE” on the Instant Pot and when hot add onions and garlic. Stir until onions are wilted and slightly brown. De-glaze pan by adding a little of the bone broth.

wild rice & mushroom soup
  • Add chicken, mushrooms, remaining vegetables and wild rice.

  • Add broth, sage, thyme, lemon zest, nutmeg, salt and pepper.

  • Place the lid on the pot and turn the valve to the sealing position.

wild rice & mushroom soup
  • Press “MANUAL” at high pressure. Change time to 30 minutes.

It will take some time for the soup to come to pressure, so actual cooking time is longer than 30 minutes.

  • When the buzzer sounds, let the soup “NATURAL RELEASE”

This may take up to 20-25 minutes, so plan accordingly.

  • While the soup is natural releasing, prepare the Bechamel sauce.

Bechamel Sauce:

  • Add 1/4 cup butter or oil of choice to a small saucepan and melt over medium-low heat.
  • Place 1/4 cup flour into pan and whisk until well combined.
wild rice & mushroom soup
  • Add cream and whisk well
  • Then add 1/2 cup milk and whisk until well combined and heated through.
  • Remove from heat and continue whisking until it thickens (about 5 minutes).
  • Add Bechamel sauce to ready cooked soup in Instant Pot and stir.

wild rice & mushroom soup

For a creamier texture, let the soup sit for about 10 minutes longer and stir frequently.

Sprinkle with fresh chopped parsley or cilantro.

Instant Pot: Creamy Wild Rice & Mushroom Soup with Non-Dairy Option

wild rice & mushroom soup

This wild rice and mushroom soup is creamy, filling and very tasty! Easy to make in the Instant Pot! What I love about this recipe is that you can make it non-dairy if you want without sacrificing the flavor!

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield4 Servings
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Ingredients

    • 1 onion (chopped)
    • 2 cloves garlic (minced)
    • 3 skinless boneless chicken thighs or chicken breast, chopped (optional) Still tasty without chicken.
    • 1 cup celery (approximately 3 stalks sliced)
    • 3-4 oz button mushrooms (sliced)
    • 1 cup cubed carrots (approximately 2 medium carrots)
    • 1/2 yellow bell pepper (chopped) *If you don’t care for bell peppers, you can add frozen corn.
    • 1 cup wild rice (must be WILD RICE)
    • 2 Tbsp chopped fresh sage (1/2 Tablespoon dried)
    • 1 Tbsp fresh thyme leaves (1 teaspoon dried)
    • zest of 1 lemon (optional)
    • 1 pinch nutmeg
    • 4 cups chicken broth (Vegetable broth can be used it vegetarian option is preferred).
    • 1/4 cup butter (for non-dairy option: use coconut oil, or olive oil)
    • 1/2 cup whipping cream (non dairy option: use coconut cream)
    • 1/4 cup all purpose flour (gluten free: use rice, buckwheat or millet flour)
    • 1/2 cup milk (non-dairy option: use coconut milk, almond or soy milk)
    • 1 teaspoon salt
    • pepper to taste
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INSTUCTIONS

1

PEEL AND CHOP ONION, CARROTS, BELL PEPPER AND CELERY

2

MINCE THE GARLIC

3

SLICE MUSHROOMS.

4

CUBE CHICKEN THIGHS.

The easiest way to do this is with partially frozen boneless chicken thighs.

5

SAUTE ONIONS AND GARLIC

6

Press “SAUTE” on the Instant Pot and when hot add onions and garlic. Stir until onions are wilted and slightly brown. De-glaze pan by adding a little of the bone broth.

7

ADD CHICKEN, MUSHROOMS, REMAINING VEGETABLES AND WILD RICE.

8

ADD BROTH, SAGE, THYME, LEMON ZEST, NUTMEG, SALT AND PEPPER.

9

PLACE THE LID ON THE POT AND TURN THE VALVE TO THE SEALING POSITION.

10

PRESS “MANUAL” AT HIGH PRESSURE. CHANGE TIME TO 30 MINUTES.

It will take some time for the soup to come to pressure, so actual cooking time is longer than 30 minutes.

11

WHEN THE BUZZER SOUNDS, LET THE SOUP “NATURAL RELEASE”

This may take up to 20-25 minutes, so plan accordingly.

12

WHILE THE SOUP IS NATURAL RELEASING, PREPARE THE BECHAMEL SAUCE.

Béchamel Sauce:

13

Add 1/4 cup butter or oil of choice to a small saucepan and melt over medium-low heat.

14

Place 1/4 cup flour into pan and whisk until well combined.

15

Add cream and whisk well

16

Then add 1/2 cup milk and whisk until well combined and heated through.

17

Remove from heat and continue whisking until it thickens (about 5 minutes).

18

ADD BECHAMEL SAUCE TO READY COOKED SOUP IN INSTANT POT AND STIR.

For a creamier texture, let the soup sit for about 10 minutes longer and stir frequently.

19

Sprinkle with fresh chopped parsley or cilantro.

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Yummy, yum!

wild rice & mushroom soupv

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How to Make Healing Bone Broth in the Instant Pot

What a great time of the year to be sipping on a hot cup of healing bone broth.

Why is bone broth so healing?

  • Boosts the immune system
  • Can heal a leaky gut
  • Repair damaged joints
  • Create glowing skin
  • Boosts metabolism
  • Builds lean muscle

This golden liquid is well known for its ability to heal the digestive system, particularly leaky gut syndrome. Three of the primary amino acids found in bone broth are glycine, proline and l-glutamine. Bone broth also contains plenty of healthy fat and important nutrients like:

  • Calcium
  • Magnesium
  • Potassium

How do you make healing bone broth?

Slow cooking or pressure cooking the bones with a bit of acid (in this case, apple cider vinegar) releases the calcium, magnesium, phosphorus, glutamine, proline and glycine into the liquid along with a slew of other amino acids.

The process is VERY EASY and can be made VERY QUICKLY using, my favorite, the INSTANT POT. It doesn’t cost much at all to make. You can also make it by simmering on the stove top for 24 hours. (But who has time for that)?

Bone broth can be made from just about any leftover bones you have. I roast a whole chicken in the Instant Pot quite frequently and save the bones in a zip bag in the freezer. When I have a few chicken carcasses I make bone broth.  Beef bones can also be used, but need to be roasted first. (I prefer chicken bones) Different kind of bones will produce different flavors, so use what you like.

Use organically-raised beef or chicken and organic vegetables if you can.

Ingredients

  •  2 chicken frames, without meat, about 3 pounds of chicken bones (or 1 turkey frame)
  •  2-3 stalks celery, washed and cut into large chunks
  •  2 small onions, peeled and cut into quarters
  •  4 cloves garlic, peeled and smashed
  •  2 medium carrots, peeled or scrubbed and cut into large chunks
  •  1 1-inch piece of fresh ginger
  •  6-10 peppercorns (red or pink optional)
  •  1 bay leaf
  •  4 quarts filtered water, more or less, to cover bones and to fill the inner pot just below fill line
  • 1 Tbsp. apple cider vinegar
  • Few sprigs of fresh thyme, ½ teaspoon dried
  • 1 tablespoon salt

While you are measuring out ingredients, you might as well make enough for several batches. This will save you a lot of time. The recipe below will make enough for four batches. Each batch has approximately 16, 2 tablespoon servings.

Instructions

  1. Wash and cut vegetables
  2. Place bones, vegetables, herbs, and vinegar into the inner pot.
  3. Add enough water to cover the bones and vegetables in the pot. ( Do not go past fill line )
  4. Place lid on Instant Pot and lock into place.
  5. Flip vent valve to ‘Sealing’.
  6. Select ‘Manual’ setting and adjust the time to 120 minutes.
  7. When cooking is done, allow pressure to release naturally (10-20 minutes).
  8.  Release any residual pressure using the vent valve before removing the lid.
  9. Allow the liquid to cool slightly before straining.
  10. Using fine mesh steel strainer, strain the liquid and discard cooked vegetables.

***If bones are not to brittle, you can run another batch using the bones, and adding fresh vegetables. I do this.

Broth may be stored in Mason jars with lids in the fridge for up to 5 days or frozen indefinitely. I like to fill pint size jars for my single daily dose of broth.

Instructions without and Instant Pot

  • Place all ingredients in a big sauce pan or slow cooker
  • Bring all ingredients to a boil, reduce heat and simmer for 24 hours.

How to use the broth

Besides sipping and drinking bone broth, bone broth can be used to make healing soups, or used wherever broth is called for in a recipe.

Bone broth is also really good for your dog. I occasionally pour a bit of bone broth over my dogs food, especially when I can tell he is achy or sore from over working.

(Those obsessive border collies)

Enoy!

How to Make Healing Bone Broth in the Instant Pot

Delicious, nutritious and easy to make bone broth using the Instant Pot.
  • Prep Time5 min
  • Cook Time2 hr
  • Total Time2 hr 5 min
  • Yield4 quarts
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INGREDIENTS

    • 2 chicken frames, without meat, about 3 pounds of chicken bones (or 1 turkey frame)
    •  2-3 stalks celery, washed and cut into large chunks
    •  2 small onions, peeled and cut into quarters
    •  4 cloves garlic, peeled and smashed
    •  2 medium carrots, peeled or scrubbed and cut into large chunks
    •  1 1-inch piece of fresh ginger
    •  6-10 peppercorns (red or pink optional)
    •  1 bay leaf
    •  4 quarts filtered water, more or less, to cover bones and to fill the inner pot just below fill line
    • 1 Tbsp. apple cider vinegar
    • Few sprigs of fresh thyme, ½ teaspoon dried
    • 1 tablespoon salt
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INSTUCTIONS

1

Wash and cut vegetables

 
2

Place bones, vegetables, herbs, and vinegar into the inner pot.

3

Add enough water to cover the bones and vegetables in the pot. ( Do not go past fill line )

Place lid on Instant Pot and lock into place.

4

Flip vent valve to ‘Sealing’.

Select ‘Manual’ setting and adjust the time to 120 minutes.

5

When cooking is done, allow pressure to release naturally (10-20 minutes).

6

 Release any residual pressure using the vent valve before removing the lid.

7

Allow the liquid to cool slightly before straining.

8

Using fine mesh steel strainer, strain the liquid and discard cooked vegetables.

***If bones are not to brittle, you can run another batch using the bones, and adding fresh vegetables. I do this.

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My kids prefer this over the store bought traditional ranch dressing.
Yummy, Yum

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Instant Pot – Hamburger Soup

There is nothing more comforting on a cold winter night than a simple bowl of hamburger soup. Simple because it has a simple, soothing flavor and simple basic ingredients.

It is very quick to make, especially if you use an Instant Pot. Yes, it can be made on the stove top, but the Instant Pot makes the job so much quicker and easier.

Hamburger Soup Ingredients

  • 1 lb. ground beef (preferably grass fed if available) – ground turkey work great as well
  • 2 large carrots, chopped
  • 1 small onion, chopped finely
  • 3 small potatoes, chopped
  • 2 stalks celery, chopped
  • 3 cups beef broth OR 3 teaspoons beef bullion and 3 cups water
  • 1 cup frozen beans, cut into 1 inch pieces (optional)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 can stewed chopped tomatoes
  • 2 teaspoons onion powder

Instructions

1- Chop potatoes, celery, carrots into uniform 1/2 – 1 inch pieces.

One of my favorite kitchen gadgets is this veggie chopper. I use it all the time for cutting up vegetables when I make soups, and salads. It saves so much time and saves your fingers! I tend to cut my fingers a lot when I am chopping up veggies. Especially when they are small pieces. This little gadget works like a charm! I have gone through several different kinds, and this one seems to be a good one. It has very high ratings on Amazon and I have been very pleased with it.

The chopper I featured in the video below is another brand. It didn’t end up holding up so great. It cracked after a short time. However, you will get an idea of how these choppers work.

2-  Choose “Saute” on the Instant Pot

3-  Add ground meat and chopped onion to the pot

***If you are using ground turkey or a very lean ground beef, you may need to add a little olive oil or avocado oil to the pan.

Saute the meat until it cooked all the way through.

5-  Add the rest of the ingredients

Give it a stir. Place the lid on the pot and flip the valve away from you to pressure.

6-  Turn off the Instant Pot and press the “manual” button on high pressure

Adjust time to 5 minutes.

Cooking time ends up being about 15 minutes.

7-  When the beeper sounds, flip the valve to release pressure.

8-  Open the lid and serve.

Instant Pot – Hamburger Soup

There is nothing more comforting on a cold winter night than a simple bowl of hamburger soup. Simple because it has a simple, soothing flavor and simple basic ingredients.

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
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Ingredients

    • 1 lb. ground beef (preferably grass fed if available – ground turkey work great as well)
    • 2 large carrots chopped
    • 1 small onion chopped finely
    • 3 Small potatoes chopped
    • 2 Stalks Celery chopped
    • 3 Cups beef broth or 3 teaspoons beef bouillon
    • 1 Cup frozen beans cut into 1 inch pieces (optional)
    • 2 Teaspoons salt
    • 1/2 Teaspoon pepper
    • 2 garlic cloves minced
    • 1 Can stewed chopped tomatoes
    • 2 Teaspoons onion powder
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Chop potatoes, celery, carrots into uniform 1/2 inch pieces

 
2

Choose “Sauté” on the Instant Pot

3

Add ground meat and chopped onion to the pot

***If you are using ground turkey or a very lean ground beef, you may need to add a little olive oil or avocado oil to the pan.

4

Sauté the meat until it cooked all the way through.

5

Add the rest of the ingredients 

6

Give it a stir. Place the lid on the pot and flip the valve away from you to pressure.

7

Turn of the instant pot and press the “manual” button on high pressure.

8

Adjust time to 5 minutes.

Cooking time ends up being about 15 minutes

9

When the beeper sounds, flip valve to release pressure.

10

Remove lid and serve

[MEDIAVINE EXAMPLE AD SPACE 3]

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Instant Pot Applesauce – Simple & Yummy – No Added Sugar

Instant Pot Applesauce Youmakeitsimple.com

One of the many things I enjoy about the fall season, are the beautiful golden apples that come off our apple tree. I just couldn’t let all those apples go to waste, so I decided to make some applesauce. Using the Instant Pot to cook the apples made the process sooooooooo much easier. Seriously, there is no end to what this appliance can do.

This applesauce recipe is SIMPLE, quick and so yummy. There is not even any sugar added.

Here is a quick video tutorial to show how easy it is.

Here is the detailed low down.

Instant pot applesauce youmakeitsimple.com

Items needed

Applesauce ingredients

  •  Apples – approximately 10 cups sliced apples ( 20-25 apples)
  •  1 teaspoon Cinnamon
  •  3/4 cup Water
  •  1 Tablespoon Lemon juice (optional) if canning be sure to use lemon juice

Applesauce Instructions

Instant pot applesauce youmakeitsimple.com

Fill the sink full of water and wash all of the apples

This little gadget makes making applesauce a breeze. It is also great for dehydrating apples, or whenever you want a bunch of apples sliced evenly for salads or snacking. You can do without it, however it does make things much easier! It PEELS, SLICES and CORES the apples all at once.

Slice, core and peel the apples.

You can leave the skin on if you choose. If you don’t have a slicer, just cut up the apples into 1 inch chunks. The apple skins are a nice addition to the compost pile, if you have one.

Fill the Instant Pot with apples. Don’t go over the max line.

Add 1 Tablespoon of lemon juice.

If you are eating the applesauce right away, you can get away with not putting the lemon juice in it. If you are going to can or freeze it, I recommenced using the lemon juice to help preserve and help with acid balance. I don’t think it alters the taste either way.

Instant pot applesauce youmakeitsimple.com

Add 3/4 cup water and the cinnamon.

Place the lid on the Instant Pot and flip valve for pressure.

Click “MANUAL” high pressure

Adjust time to 5 minutes

Instant pot applesauce youmakeitsimple.com

‘NATURAL RELEASE” After the timer goes off let the pressure release naturally for approximately 24 minutes.

Remove lid. Take an immersion blender and blend until it is the consistency that you like.

Immersion blenders work like a charm and do it quickly. You can also use a blender or potato masher.

Instant pot applesauce youmakeitsimple.com

Ladle into glass jars.

If canning, be sure to leave 1/2 inch headspace at the top of the jar!

You can eat it right away, freeze, or can the applesauce. Soooooooo yummy!

Canning instructions

Instant pot applesauce youmakeitsimple.com

Place jars in a hot water bath and process 20 minutes.

Start timing when the water is at a rapid boil.

Remove jars and place them on a dishcloth.

Let them sit for 24 hours to make sure it seals. They will usually seal within minutes.

Instant Pot Applesauce – Simple & Yummy – No Added Sugar

Instant Pot Applesauce Youmakeitsimple.com

A simple, delicious applesauce.  Quick and easy to make using the Instant Pot. No sugar is needed! Sweet with a hint of cinnamon, you’re going to love it!

  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr
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Ingredients

    • 20-25 apples (approximately 10 cups sliced apples)
    • 1 teaspoon Cinnamon
    • 3/4 Cup water
    • 1 Teaspoon Lemon juice
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INSTUCTIONS

1

Fill the sink full of water and wash all of the apples

 
2

Slice, core and peel the apples. Some say you really don’t need to peel the apples, but I do. It would add extra fiber, but not sure what the texture would be.

3

If you don’t have a slicer, just cut up the apples into 1 inch chunks.

4

Fill the Instant Pot with apples. Don’t go over the max line.

5

Add 1 Tablespoon of lemon juice.

6

Add 3/4 cup water

7

Place the lid on the Instant Pot and flip valve for pressure.

8

Click “MANUAL” high pressure

9

Adjust time to 5 minutes

10

‘NATURAL RELEASE” After timer goes off let pressure release naturally for approximately 24 minutes.

11

Remove lid. Take an immersion blender and blend until it is the consistency that you like.

12

Ladle into glass jars.

Canning Instructions

13

Place jars in hot water bath and process 20 minutes. Start timing when the water is at a rapid boil.

14

Remove jars and place on dish cloth. Let them sit for 24 hours to make sure it seals. They will usually seal within minutes.

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Instant pot applesauce youmakeitsimple.com

There you have it! Go find some beautiful apples and make some yummy applesauce!

Check out these other Instant Pot Recipes.

Happy Autumn!

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Instant Pot Greek Yogurt – Straining & Storing Tips

Instant Pot Greek yogurt

Making Greek yogurt in the Instant Pot has just gotten easier. To get the thickness of Greek yogurt, you need to strain the processed yogurt. In my previous yogurt making tutorial, I showed you how to strain the yogurt using a nut milk bag. It works great and gets good results; however, it can be messy and is challenging to transfer the yogurt into the bag without it getting all over the place. Doing it that way is a two man job.

I have found a way to strain the yogurt without all that mess. Some of you may already be doing it this way, but for those of you, who haven’t tried this, give it a whirl.

If you haven’t yet tried making yogurt and you have an Instant Pot, GET ON IT! If you don’t have an Instant Pot, I highly recommend you get one and start making yogurt. (You will absolutely love making all kinds of things in this wonder machine)


*****By the way, the 7 in One Instant Pot (that is what I have) is on sale right now on Amazon. Best price I have seen $79.95.


Making yogurt can seem very intimidating; however, it seriously is very easy to do. Once you make it and taste how yummy it is, you will never go back to store bought. Homemade yogurt is so much better for you. There are only TWO ingredients, THREE if you choose to add a little vanilla flavoring.

  • Milk
  • A little starter yogurt
  • Vanilla (optional)

That’s it!

Here is a little video clip showing the new process of straining using your steam basket and a few coffee filters.

What you will need

Straining yogurt

Instant Pot Greek yogurt

Set the steam basket inside the bowl strainer and set on top of large bowl. The only reason I am using two strainers, is the bowl strainer is not big enough to hold all the yogurt. If you have a strainer large enough you will NOT have to use the steam basket.

Instant Pot Greek yogurt coffee filters

Place four coffee filters inside steam basket, at an angle and overlapping to fully cover the inside of the bowl. If you have a bigger strainer, you may need more filters.

I recommend only making a half batch (1/2 gallon of milk instead of a full gallon), if using a small strainer.

Instant Pot Greek yogurt

Pour the processed yogurt into the lined strainers and let it sit 1-2 hours. You can leave it on the counter top or place in the refrigerator.

Once the yogurt is at the consistency that you prefer, transfer the yogurt to another bowl. The longer you strain, the thicker it will be. AHHHHH, this is SO much easier than squeezing  the yogurt from the nut milk bag.

Remove the coffee filters and throw them away.

Instant Pot Greek yogurt glass containers

Yogurt can be stored in single serving containers or one large dish with a lid. These are the once I prefer.

Instant Pot Greek yogurt storage

Pint jars with a lids work great.

Here are a few other yogurt related posts to check out.

Valentine Yogurt Parfait

Morning Breakfast Muesli 

For the full post on HOW TO MAKE YOGURT, go HERE.

Enjoy!

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Instant Pot – Rosemary & Garlic Mashed Potatoes

Oh the comfort of mashed potatoes! If you enjoy the flavor of rosemary, and garlic and mashed potatoes, then you are going to love this Rosemary & Garlic Mashed Potatoes recipe. It is easy, of course, because cooking in the Instant Pot is always a pleasure.

I have had my Instant Pot for several years, and still use it almost every day. Now that is one appliance worth keeping. (I have two). If you don’t have one, get one! If you have one and haven’t started using it, start using it. So many people get an Instant Pot and never start using it because they are intimidated. DON’T BE!  There are so many tutorials and recipes out there and it will seriously make your life easier.

Rosemary is one of my most favorite herbs. Not only does it smell fabulous, it really does enhance the flavor of so many dishes. For this recipe I use fresh, when I have it available, but if you don’t have fresh, just use dried rosemary.

Rosemary & Garlic Mashed Potatoes Ingredients

  •  5-6 medium russet potatoes
  • 1 cup chicken broth or water
  • 5-7 cloves garlic (minced)
  • 3-4 sprigs fresh rosemary (2 Tablespoons dried)
  • 1 Tablespoon Butter/or Ghee
  • 1/4 cup milk or nut milk of your choice

Instructions

1  – Peel Potatoes.

Treat yourself to a good potato peeler. There is nothing more frustrating than a poor peeler. I used to hate peeling potatoes until I got a decent peeler. It is a big game changer! This is the one that I like.

2-  Place steam basket into pot. If you don’t have one you can cook without.

3-  Cut potato into quarters and put in the steam basket

4-  Add 1 cup water or broth

5-  Place the sprigs of rosemary over the potatoes.

6-  Add the garlic

7-  Place the lid on the Instant Pot and secure pressure valve.

8-  Press “MANUAL”  and adjust pressure for 25 minutes

9-  When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10- Remove steam basket or drain potatoes if you didn’t use a steam basket.

11- Remove rosemary

12- Add butter and milk.

13- Using an electric hand mixer, whip potatoes until creamy.

Instant Pot – Rosemary & Garlic Mashed Potatoes

Creamy, flavorful mashed potatoes that you can make up quick and easy with the Instant Pot,

  • Prep Time10 min
  • Cook Time35 min
  • Total Time45 min
  • Serving Size6
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Ingredients

    •  5-6 medium russet potatoes
    • 1 cup chicken broth or water
    • 5-7 cloves garlic (minced)
    • 3-4 sprigs fresh rosemary (2 Tablespoons dried)
    • 1 Tablespoon Butter/or Ghee
    • 1/4 cup milk or nut milk of your choice
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Peel Potatoes.

 
2

Place steam basket into pot. If you don’t have one you can cook without.

3

Cut potato into quarters and put in the steam basket

4

Add 1 cup water or broth

5

Place the sprigs of rosemary over the potatoes.

6

Add the garlic

7

Place the lid on the Instant Pot and secure pressure valve.

8

Press “MANUAL”  and adjust pressure for 25 minutes

9

When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10

Remove steam basket or drain potatoes if you didn’t use a steam basket.

11

Remove rosemary

12

Add butter and milk.

13

Using an electric hand mixer, whip potatoes until creamy.

[MEDIAVINE EXAMPLE AD SPACE 3]

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Instant Pot Lentils – Simple, Tasty and Nutritious

I am just now realizing that I have not shared with you how to make simple, tasty and nutritious lentils in the Instant Pot. Lentils are chuck full of nutrition and a great source of protein, especially if you are choosing to eat a more plant based diet. Instant Pot lentils are the perfect legume to eat in the summer. They are hassle-free to make, especially if you make them in the Instant Pot. You don’t have to pre-soak or babysit them while they are cooking. I love my Instant Pot!

Lentils have a nutty, earthy flavor that can compliment almost any meal. Put them in salads, spreads, soups, tacos, wraps or just eat them flavored by themselves.

Lentil heath benefits include:

1-Lower Cholesterol

Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber.

2-Heart Healthy

Lentils are a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen and nutrients throughout the body.

3-Stabilizes Blood Sugar

Lentils are full of fiber. Fiber rich foods slow down digestion and stabilize blood sugar levels. This can be especially helpful for those with diabetes, insulin resistance or hypoglycemia.

4- Digestive Health

Insoluble dietary fiber found in lentils helps prevent constipation and other digestive disorders like irritable bowel syndrome and diverticulitis.

5-Good Source of Protein

Of all legumes and nuts, lentils contain the third-highest levels of protein. This makes them a wonderful source of protein those choosing to eat a plant based diet.

Now you know some of the reasons why you may want to start adding this legume to your diet. Let’s get to the how you make them, shall we?

There are a few different types of lentils. The reason I mention it, is because some of them cook faster than others and you will want to make sure you are going to get the results you are looking for.

Types of lentils

Red Lentils: (Actually more orange than red, these lentils are commonly used in soft dishes like soups and curries. This is because they break down quickly and become creamy and mushy when you cook them, making them the perfect thickening agent for stews, soups, and purées.

Brown and Green Lentils: These are the most common lentils, and the ones you will most likely find in the store.  Brown and green lentils are pretty versatile. You can cook them less to get a more firm texture or longer for a softer texture.

Black Beluga Lentils: This type of lentil is a little more expensive. The other versions are VERY cheap. They hold their shape well when cooked, so they make a great side dish or a bed on which you can serve your meal. Black beluga lentils have a hearty, full-bodied flavor.

I am going to share with you how to make a basic pot of Brown & Green lentils.

Ingredients

  • 2 teaspoons olive oil, coconut oil, or oil of your choice
  • 1/2 small onion, diced (about 1/3 cup)
  • 1 clove garlic, minced
  • 2 cups water, vegetable broth, or chicken broth (Using broth will add more flavor).
  • 1 cup brown or green lentils
  • 1/2 teaspoon  salt
  • Don’t be afraid to experiment. Add other spices, or seasonings. ( A little fresh minced ginger is very good).

Instant Pot Lentils instructions

  • Rinse lentils with water
  • Select the “SAUTE” button on the Instant Pot.
  • Place the oil in the pan and add onion, stir and cook about 3 minutes.
  • Add the garlic and cook only until fragrant, about 2 minutes.
  • Place the liquid of choice, salt and lentils into the pan and give it a stir.
  • Apply the lid, making sure to flip the valve to “pressure” position.
  • Select the “MANUAL” setting.
  • Adjust time for 15 minutes. (This will give you a soft lentil, if you want it more firm, adjust down to 13-14 minutes)
  • When the beeper sounds, “Natural Release” for about 10 minutes.
  • Remove the lid and enjoy!

This recipe make approximately 2 1/2 cups cooked lentils.

After cooking beans and legumes, the Instant Pot may collect fluid in the little catcher on the back of the pot. Check that and empty if needed.

Storage:

The cooked lentils can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. I like to double the batch and freeze for other meals, or to add to soups later in the week.

Another thing I like to do is freeze 1/2 cup servings to add to my smoothies. This is a great protein alternative instead of using protein powders. Use this nifty 1/2 cup silicone Jumbo ice cube tray to freeze small portions. Pop them out and place them in a zip lock bag for single use. *Just make sure you thaw them before adding to smoothies or it will take forever to blend up. I just put a few in the fridge and use as needed.

I hope this was helpful and inspires you to try some lentils if you are not already eating them!

Printable Recipe

Instant Pot Lentils – Simple, Tasty and Nutritious

 A flavorful brown or green lentil recipe. Great to eat as a side dish, added to soups, salads, tacos, or wraps. Quick and easy to make using the Instant Pot!

  • Prep Time5 min
  • Cook Time35 min
  • Total Time40 min
  • Yield5 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 2 teaspoons olive oil (coconut oil, or oil of your choice)
    • 1/2 Small onion diced (about 1/3 cup)
    • 1 Clove garlic minced
    • 2 Cups water, vegetable broth, or chicken broth (Using broth will add more flavor).
    • 1 Cup brown or green lentils
    • 1/2 Teaspoon salt
    • Don’t be afraid to experiment. Add other spices or seasonings. (A little fresh minced ginger is very good).
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Rinse lentils with water

 
2

Select the “SAUTE” button on the Instant Pot.

3

Place the oil in the pan and add onion, stir and cook about 3 minutes.

4

Add the garlic and cook only until fragrant, about 2 minutes.

5

Place the liquid of choice, salt and lentils into the pan and give it a stir.

6

Apply the lid, making sure to flip the valve to “pressure” position.

7

Select the “MANUAL” setting.

8

Adjust time for 15 minutes. (This will give you a soft lentil, if you want it more firm, adjust down to 13-14 minutes)

9

When the beeper sounds, “Natural Release” for about 10 minutes.

10

Remove the lid and enjoy!

[MEDIAVINE EXAMPLE AD SPACE 3]

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