Tag Archives: instant pot

Pressure Cooker Honey Sesame Chicken

So this makes the third recipe in a row that requires a pressure cooker. But I feel like almost everyone has an Instant Pot at this point (or is getting one for Christmas). I actually don’t, but I do own a stove top pressure cooker.

The awesome part of pressure cookers is how quickly things come together. I love using mine to make brown rice in about 30 minutes, much faster than the hour suggested on the package.

Meat dishes are a little trickier since you can’t know if it is “done” without opening it. But the chicken pieces in this dish cook quickly so that isn’t a concern.

This dish is as good as take out. And can be made very quickly, if you are in a rush (which who isn’t this time of year?). Enjoy!

Pressure Cooker Honey Sesame Chicken (Serves 6)

Pressure Cooker Honey Sesame Chicken

4 boneless skinless chicken breasts, cut into bite-size pieces
½ tablespoon canola oil
½ onion, diced
2 cloves garlic, minced
½ cup low sodium soy sauce
¼ cup ketchup
¼ teaspoon red pepper flakes
2 teaspoon sesame oil
½ cup honey
2 tablespoons cornstarch
3 tablespoons cold water
2 green onions, chopped
4 cups cooked brown rice

1. Preheat pressure cooker. When hot, add the oil, onion, garlic, and chicken to the pot. Sauté for about 3 minutes, stirring occasionally, until the onion softens.

2. Stir in the soy sauce, ketchup, and red pepper flakes. Lock the lid in place. Once the cooker comes to pressure, cook for 3 minutes.

3. When the cook time ends, a quick pressure release. When the valve drops, carefully remove the lid. Add the sesame oil and honey to the pot and stir to combine.

4. In a small bowl, whisk the cornstarch and cold water until smooth. Add to the pot. Simmer, stirring constantly, until the sauce thickens. Stir in the green onions. Serve over rice

Recipe Notes: I really like to serve this with a cooked bag of stir fry vegetables as well. Really rounds out the meal.

Nutritional Information (amount per serving):

Calories: 531
Protein: 47 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 132 mg
Carbohydrates: 66 g
Fiber: 3 g
Sodium: 945 mg

Source: Two Peas and Their Pod

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THE Potato Soup

Earlier this year, I decided to try using my pressure cooker for more than rice. I have a stove top model, but I found it isn’t too hard to adjust most Instant Pot recipes (which are EVERYWHERE online) to work in my cooker. On a whim one night, I decided to try a potato soup recipe to use up some potatoes I had left over from a different recipe.

OH MY GOODNESS. I was not prepared for my family’s lives to be changed. My oldest daughter has dubbed this “her” soup and is upset anytime I make any other type of soup. We even went to a restaurant and she ordered potato soup there. Partway through, she turned to me and said, “I still like yours better, Mom.” I don’t know how else to sell it to you. This is good. You should make it. But beware that it may become a frequent find at your dinner table.

THE Potato Soup (serves 6-8)

THE Potato Soup

½ tablespoon canola oil
1 medium onion, chopped
2 cloves garlic, minced
2 lbs potatoes, peeled and chopped
3 cups low sodium chicken broth
¼ teaspoon black pepper
4 ounces lowfat cream cheese
⅓ cup all-purpose flour
2 cups skim milk
1 large can shredded chicken
1 cup frozen corn
1 cup shredded cheddar cheese

1. Heat the oil in the pressure cooker. Add onions and garlic, cooking for 2 minutes. Add potatoes, 1 cup broth and pepper.

2. Secure lid. Cook on high pressure for 4 minutes. Quick release pressure.

3. While cooking, combine cream cheese, flour, milk, and 2 cups broth in blender until smooth.

4. Once pressure is released, remove lid. Add cream cheese mixture. Cook over medium heat until soup simmers and thickens a little. Stir frequently.

5. Add chicken and corn until heated through. Stir in cheese just until melted. Remove from heat and serve.

Nutritional Information (amount per serving):

Calories: 383
Protein: 20 gm
Fat: 15 gm
Saturated Fat: 7 gm
Cholesterol: 44 mg
Carbohydrates: 45 gm
Fiber: 4 gm
Sodium: 385 mg

Recipe notes: You could use any variety of potato you liked. I did make this one with unpeeled red potatoes. While the adults in our house liked it, the kids found the variation unacceptable. I’ve also added chopped carrots with the onions and garlic for an extra vegetable punch. You can skip the chicken or use some leftover shredded chicken if you have it around. I just like using the canned chicken from Costco. Then pretty much everything except the potatoes is something I always have around.

Source: lightly adapted from Mel’s Kitchen Cafe

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Lentil Chili

It’s fall and starting to feel like winter. That means fall festivals, football, and the beginning of holiday/family gatherings. I have lived in a lot of places around the country. No matter where I go, this time of year is ALWAYS the time for chili cook-offs. I admit I’m not usually craving a big bowl of chili. I prefer chili as part of a meal – on a baked potato, on Fritos, as part of a taco salad, etc.

This chili is different though. The flavors in this are spot on, and it is quick and easy to make (especially if you have a pressure cooker). It seems a little strange to have chili with lentils instead of beans. But everyone will love it. Even my little kids ate it!

Lentil Chili (Serves 8)

1 pound 93/7 ground turkey
½ large yellow onion, chopped
1 cup chopped carrot
1 green bell pepper, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans no salt added diced tomatoes
4 cups low sodium chicken broth
1 ½ cups brown lentils
1 ½ tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon cumin
¼ teaspoon black pepper
2 cups shredded cheddar cheese

Pressure Cooker
1. In pressure cooker, sauté the ground turkey with onions, carrots, bell pepper, and garlic until meat is brown and vegetables soft.
2. Add the tomatoes, broth, lentils, chili powder, brown sugar, cumin, and pepper. Close pressure cooker. Bring to high pressure and cook for 10 minutes. Let pressure release naturally for 10 minutes, then manually release to open. Serve with ¼ cup shredded cheese per serving.

Stove top
1. In a large pot over medium-high heat, saute the ground turkey (if using) with onions, carrots, bell pepper, and garlic until meat is brown and vegetables soft.
2. Add the tomatoes, broth, lentils, chili powder, brown sugar, cumin, and pepper. Bring to a boil Reduce heat, and simmer for 30-40 minutes. Serve with ¼ cup shredded cheese per serving.

Nutritional Information (Amount per serving):

Calories: 378
Protein: 29 gm
Fat: 16 gm
Saturated Fat: 7 gm
Cholesterol: 70 mg
Carbohydrates: 33 gm
Fiber: 6 gm
Sodium: 322 mg

Source: adapted from Mel’s Kitchen Cafe

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