The Instant Pot is *the* kitchen gadget to have these days, but a lot of people feel overwhelmed with all of its functions, buttons, and instructions; therefore, I thought it would be helpful to share some basic recipes (if you can even call this a recipe!) with you using this awesome countertop appliance.
Season chicken with salt, pepper, garlic, and onion…
place in the Instant Pot along with a bit of chicken stock for moisture…
and 15 minutes later you have perfectly cooked, juicy, flavorful chicken!
This batch is destined for chicken salad lunches throughout the week, but shredded chicken is a great staple to have on hand for a multitude of meals (think enchiladas, soup, casseroles, pasta, pizza, etc.). You can play around with the seasonings, or just stick with the basic spices I used here.
Are there any recipes using the Instant Pot that you’d like to see here? Just let me know!
Prep Time: 1 minute
Cook Time: 15 minutes
- 1.5 lbs chicken breasts or thighs, preferably organic
- Kosher salt
- freshly ground black pepper
- granulated garlic/garlic powder
- granulated onion/onion powder
- 1/2 cup low sodium chicken broth, preferably organic
Liberally season the chicken with salt, pepper, granulated garlic, and granulated onion.
Pour chicken stock into the bottom of your Instant Pot.
Place the included trivet into the Instant Pot, and place seasoned chicken on the trivet.
Lock the lid into place, turn the steam release handle to the “sealing” position, and press the “poultry” button on the keypad.
When the Instant pot beeps and goes into the “keep warm” cycle, use the quick release function by turning the steam release handle to the “venting” position and allow the steam to escape until the float valve drops down.
Open lid, transfer chicken to a plate or bowl, and shred using two forks.
‘Tis the season for cookies, and – although I didn’t grow up making or eating them – iced/frosted sugar cookies are a popular choice; too bad most frostings are laden with sugar and artificial ingredients.
Well, I have a healthier alternative for you, and it starts with freeze dried fruit! For this recipe, I used Crunchies freeze dried strawberries, but you could use any fruit variety that you like (and Crunchies has a ton!).
What we’re doing is making freeze dried fruit powder, and it couldn’t be simper. Just toss the contents of a bag into a food processor or high-speed blender, and process/blend until the freeze dried fruit breaks down into a fine powder.
Then you mix the fruit powder with softened cream cheese – and just a fraction of the powdered sugar called for in most frosting recipes – and you have a gorgeously-hued, extremely flavorful, healthier frosting! Everyone in our house sampled the frosting, and it received rave reviews… even from our resident three year old (almost 4 year old!) frosting connoisseur, Lily.
I do need to tell you that this frosting is best when used and consumed right away. It’s much easier to spread and/or pipe, and the texture stays light and fluffy, when it is still soft. When refrigerated, the frosting firms up and – although still delicious when eaten with a spoon (!!!) – proves to be difficult to use to frost cupcakes or ice cookies.
My favorite thing about this frosting (other than how easy and healthy it is) is its incredible strawberry flavor. Instead of an overly sweet frosting that tastes kinda sorta like strawberries, this frosting taste like perfectly sweet ripe summer strawberries.
I can’t wait to try another Crunchies freeze dried fruit next time!
*Disclaimer: I was provided free product in exchange for this post. All my opinions are my own.
Prep Time: 5 minutes
Cook Time: 0 minutes
- 1 (1.2 oz) bag freeze dried strawberries (such as Crunchies)
- 8 oz neufchâtel (1/3-less-fat) cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1 tsp pure vanilla extract
Pour the freeze dried strawberries into a food processor or high-speed blender and process/blend until a fine powder forms. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese and powdered sugar. Beat on medium speed until well-combined.
Add in the vanilla extract and freeze dried strawberry powder and beat on medium speed until smooth.
Use immediately to frost cupcakes or to ice cookies. Best when eaten right away.