Instant Pot Tropical Chicken & Rice

I know I’ve sung the praises of my Instant Pot before, but here I go again! I really think there is a learning curve with this gadget and I think I may be on the verge of really figuring it out. It is so perfect for busy day meals or days when I forgot to take meat out of the freezer. For me, those days are usually one in the same! I’m terrible at meal planning. 
 

That’s actually not true. I’m great at meal planning. What I’m bad at is meal follow through.

Anyway, this was a super easy and quick recipe that I will definitely be making again. I use the term recipe lightly.

Throw two chicken breasts in the Instant Pot. Top with one 12oz jar of Trader Joe’s Island Salsa (or any other tropical salsa you may find). Fill the jar up a little more than halfway with water and pour that into the Instant Pot with the salsa and the chicken.

 

Make sure the vent is closed and select manual and set the timer to 20 minutes if the chicken is frozen and 7 minutes if it is thawed.

When it’s done, shred the chicken but leave it in the juice that generates so it can soak up the flavors.

I topped mine with a mango sauce found in this recipe here: http://www.epicurious.com/recipes/member/views/honey-lime-chicken-with-mango-sauce-52430181

Serve with brown rice and broccoli or any other veggie you like.

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Instant Pot Turkey Meatloaf 

When it’s 90 degrees outside, one of the last things you want to do is turn on your oven to make dinner. That’s when I will either fire up the grill outside or pull out my Instant Pot. 

I’m sure by now most of you have heard about this wonderful kitchen gadget, so I won’t go on and on, except to again how much I love it. 

Recently I wanted meatloaf, but turning my oven on for over an hour did not sound appealing. I did a little searching and decided to try it out in my Instant Pot.

It turned out great! It was super moist, which is hard to achieve with turkey. My husband said it was probably the best meatloaf he’s ever had. And it cooked in half the usual time, which made me a happy woman! 

Turkey Meatloaf 

1 bell pepper, chopped (or 3-4 mini peppers) 1/2 yellow onion, chopped

3 cloves garlic, minced

Olive oil 

1-1/2 pounds ground turkey 

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 cup Parmesan cheese (or nutritional yeast)

1/4 cup panko breadcrumbs 

1 egg

Salt and pepper to taste

BBQ sauce if your choice 

In a skillet, sauté the onions, peppers, and garlic in some olive oil until soft. 

Add veggie mix to the ground turkey, garlic powder, onion powder, Parmesan, panko, and egg. Mix until well combined. 

If using an Instant Pot, add 1 cup of water and insert the grate. Form the mixture into a loaf on a piece of foil. Fold the edges up forming a bowl-like shape around the loaf. 


Place on the insert. Set timer to 20 minutes. Let natural release for 10 minutes, then quick release.


Move the meatloaf to an oven proof dish with the foil and pour BBQ sauce over the top. Place under the broiler for about 5 minutes. 



Healthy Creamy Chicken Enchiladas 

So if you’ve been reading this blog for any length of time, you’ll know that I’m a big fan of kitchen gadgets. While I definitely have a special place in my heart for seemingly needless gadgets that only serve one purpose and are a bit ridiculous (I’m talking to you, avocado pitter/slicer that I never use but can’t bring myself to get rid of), my heart goes all aflutter for multipurpose gadgets. I mean serious multipurpose. Like LOTS of things.
Enter: The Instant Pot.

Apparently this is a thing that has been around for a while now. I thought it was new, but the more I research recipes, I find bloggers have been raving about this little R2D2 looking gadget for years now. Like usual, I’m late to the party. But no matter, I’m here now. I’m one of them. The Instant Pot People. And if you’re not careful, you could be one too.

Not that I would ever caution against getting one. They are the best. I got mine for Christmas and I am mind boggled at how well it works. Each thing I’ve made so far, I always look at my husband and say “There’s no way it’s done, right?” And each time it is done. Perfectly.

The first thing I made was hardboiled eggs. I just filled up the little trivet they give you, added a cup of water and set the timer for 3 minutes. No, that’s not a typo, people. THREE MINUTES. The eggs were perfectly hard boiled and best of all, they peeled like a dream! No more mangled eggs!

The Instant Pot is a 7-in-1 Pressure Cooker with approximately 1,254,765 uses. I still have a lot to learn, but it’s going to be fun!

For this dish, I made the chicken portion in the Instant Pot. If you don’t have one, you can use a slow cooker or even do it on the stove top or in the oven. Or beat us all with the ultimate time saver and buy one of those rotisserie chickens from the grocery store.

Creamy Chicken Enchiladas

4-5 chicken breasts (depending on size)

2 16 oz jars of salsa verde

¼ cup plain, nonfat greek yogurt

1-2 cups shredded Monterey Jack cheese

8 whole grain tortillas (I like the La Tortilla Factory Low Carb Whole Wheat Tortillas)

In a Pressure Cooker, add your chicken breasts and a jar of salsa. Set it manually, on high, for 7 minutes. (Yep. Seven whole minutes, you guys). When it’s done, do a quick release and remove the chicken.


Shred your chicken and add to a bowl. Mix in a few big ladle-fuls of the cooking liquid, the greek yogurt, and ½ the cheese.

Warm up your tortillas in some wet paper towels so they are more pliable. Fill each tortilla with the chicken mixture and roll up. Don’t be shy here. Place seem side down in a 9×13 baking dish. Make sure to pour a thin layer of the salsa verde on the bottom of the dish first.

 

After all the enchiladas are in the dish, pour the rest of the salsa over the top and sprinkle the rest of the cheese. Bake at 350 for about 20 minutes, then turn on the broiler for about 5 minutes until the cheese is all ooey gooey and starting to get a little golden brown on top.


That’s it! So easy, right? And pretty healthy too. I mean, there’s a little cheese in there, but everything in moderation, right? I’m not made of stone, people.