Insta pot Lazy Lasagna

Ingredients

• 1 pound ground beef (can also use Italian sausage)
• ½ teaspoon garlic powder
• 1 Tablespoon Italian seasoning
• 12 ounces bow tie pasta
• 2 cups beef broth
• 26 ounces spaghetti sauce
• ½ cup sour cream
• ¾ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheeseoptional topping
• Fresh Chopped basil optional topping

Instructions

• Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
• Drain grease if desired.
• Dump uncooked bow tie pasta on top of meat and spread evenly.
• Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
• Pour the spaghetti sauce on top of the pasta. Do not mix – just leave as is.
• Place lid on top of Instant Pot and turn valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
• Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
• Remove the lid
• Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
• Dish and serve topped with Parmesan cheese and fresh basil. 

Instantpot chicken bowls

Add the following in order to instant pot
1 lb chicken breast, diced
1 pkg taco seasoning
1 cup chicken stock
  -mix until coated
1 15 oz can black beans, drained
1 15 oz corn drained
1 cup salsa
1 4oz can chopped green chili
   -mix all ingredients
1 cup rice (I prefer basmati)
  -dump on top (do not mix)
Set on manual (release valve sealed) for 10 minutes
After 10 minutes, open release valve. Once all pressure is released.  Stir contents and add one cup of cheese. Replace lid for a few minutes for cheese to melt. Stir and serve.

Honey Garlic Sticky Chicken

 

Ingredients:

2 lbs chicken; I like boneless thighs, but boneless breast work too

1 to 2 tbsp olive oil

1/2 cup honey

1/2 cup ketchup

1/4 soy sauce (I use GF to make this meal GF)

4 cloves of garlic, minced

1 tbsp corn starch

2 tbsp water

Turn instapot on saute mode and heat olive oil. sear each chicken thighs for 1 or 2 minutes of each side.  Meanwhile in a small mixing bowl mix honey, ketchup, soy sauce, and garlic.  After all chicken has been seared, add all chicken back into instapot and turn off saute mode.  Pour mixture over chicken.  place lid on and set knob to sealing.  Cook 10 minutes. Rapid release and remove chicken (keep the liquid inside the pot.  Mix corn starch and water together and add to liquid.  Turn on saute mode and stir until thickened.  Replace chicken and coat.

Serve over rice and choice of steamed veggie.

Istant Pot Mac and Cheese

 

Ingredients:

-2 cups Water or Chicken Broth

-2 Tbsp Butter

-1/4 tsp Salt

-Pinch of Pepper

-1/4 tsp Seasoning Salt

- 2 cups small Elbow Macaroni (I like *Barilla Gluten Free Elbows)

-1 cup Sharp Cheddar Cheese, Shredded (would not recommend the shredded bag stuff)

-2/3 cup Heavy Cream

1. Turn on Saute' function and pour the water/broth into the inner liner of instantpot.

2. Add butter, salt, pepper, and season salt.  Stir and bring to a simmer.

3. Stir in macaroni and close the lid, cancel the Saute' function.  Set the steam release knob to sealing.  Cook on HIGH at 4 MINUTES.

4. When cook cycle ends, quick release pressure.  

5. Open lid and stir pasta.  Add Cheese, stir well, letting cheese it melt.

6. Stir in the heavy cream.  Taste and adjust salt, if needed.

7.Let sit and cool for a few minutes and it will thicken.