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Quick Easy Instant Pot Rotisserie Chicken Bone Broth

Here is a recipe I make with the leftover carcass from a rotisserie chicken for bone broth.

Ingredients;

  • Rotisserie chicken leftover carcass
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves
  • 1 T Italian seasoning
  • Pepper
  • 1 T chicken broth base
  • 8 cups water
  • Oil

Sauté veggies in oil on the sauté setting until tender.

Add seasonings.

I like to put one tbsp of this chicken broth base for extra flavor. I found this at Walmart.

Next, add the whole carcass into the pot and eight cups of water.

Set instant pot time on manual for 8 minutes and natural release. After pressure has released, use tongs to remove the bones from the pot. Next use a milk bag to strain the broth into a large bowl.

Once cool, pour into a large airtight jar and store in the refrigerator. Just warm a mug full at a time. This is so tasty and very healthy to sip on everyday.

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My Instant Pot Chicken Tortilla Soup Recipe

This is my absolute favorite soup. It’s hearty, comforting and easy to make. I have been making this for years on the stove but recently converted it to the instant pot.

Here are the ingredients:

  • 2 T Olive Oil
  • 1 Medium onion diced
  • 2 Garlic cloves minced
  • 2 T Chili powder
  • 1 T Oregano
  • 1 4oz Can Mild Chili’s
  • 1 Can black beans rinsed
  • 1 qt Chicken broth
  • 1 28oz Can Diced Tomatoes
  • 1 Small bag frozen corn
  • 2 C Shredded Chicken
  • Chopped Cilantro

First, sauté onions and garlic in olive oil in the instant pot that is set on Sauté.

Once onions are translucent, add seasonings. Stir then shut off sauté function.

Next, add the rest of the ingredients and give a good stir.

Set Instant Pot on Manuel for 12 minutes. Once time is up you can release steam or let natural release until you’re ready to eat.

You can serve plain but the way we like it is with Mexican cheese and crunched up tortilla chips.

Bon appétit!

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Instant Pot Chicken Rice Soup Comfort Food

It’s Fall, temps are dropping and there is nothing better on a cold gray day then a cup of soup! Here is my instant pot recipe.

Ingredients:

  • 2 Celery Stalks Chopped
  • 1-2 Carrots Chopped
  • 1/2 C Diced Onions
  • 1 tsp Garlic Powder
  • 1/2 tsp Thyme
  • 1 tsp Dried Parsley
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 C Brown Rice
  • 2 Chicken Breast
  • 4 C Chicken Broth
  • 1/2 C Half & Half

Set Instant Pot to Sauté. Add oil and veggies. Sauté until softened, add all dry seasonings.

Turn Sauté off. Lay chicken on top of sautéed veggies.

Pour chicken broth over top and add uncooked rice. Place lid on top and seal. Set manual time for 22 minutes.

After timer beeps, release pressure.

Open lid and carefully shred chicken breast.

Add half & half, stir and replace lid. Let instant pot stay on warm until ready to serve.

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Creamy Chicken Chili Instant Pot

This is a great Fall soup! It’s so fast and easy to make.

Place three boneless skinless chicken breasts in the instant pot.

Add ingredients:

  • 1 can corn with liquid
  • 1 can rinsed, drained black beans
  • 1 can Rotel with chili’s
  • 1 packet Ranch Fiesta seasoning
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp dried onion flakes
  • 1/2 C water

Close and seal instant pot and set for 12 minutes then let natural release for 20 minutes.

Next, remove chicken from pot and shred it.

Add it back to the pot along with a block of cream cheese. Stir until cheese is melted. Close lid and keep warm until ready to serve.

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Instant Pot Beef Stew

Fall is fast approaching and I’m getting in the mood for stews and soups! This is my fast and easy instant pot beef stew recipe.

I shop at Aldi a lot and this stew is made almost entirely with Aldi ingredients:

  • 1lb Stew Meat
  • 1/4 C Chopped Onions
  • 1-2 Garlic Cloves Minced
  • Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Italian Seasoning
  • 2 Bay Leaves
  • 2 T Tomato Paste
  • 2 T Corn Starch
  • 4 C Beef Broth
  • 12 oz Mini Potatoes
  • 3 Carrots Cut up

I started with stew meat from Aldi. It was just a bit over 1lb.

Set the instant pot to sauté. Drizzle olive oil on the bottom of the pot. Dump in meat, onions and garlic into the instant pot and brown meat on all sides, not cooking meat all the way through. Add seasonings.

With a slotted spoon, remove meat from the pot, leaving the juice.

Add cornstarch

Whisk in beef broth until lumps are gone

Stir in tomato paste

Add meat, carrots, potatoes and bay leaf back into the pot and stir

Close the lid and seal the vent. Set on manual for 35 minutes. After time is up, let the pot naturally release for at least 20 minutes. Remove Bay Leaves.

I like to serve it with crusty ciabatta rolls from Aldi…Enjoy

Ingredients found at Aldi:

I used half of these
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Instant Pot Triple Layer Lasagna Recipe

This is a recipe that serves 3-4 people. I like to make lasagna in the summertime but do not like heating up the house to bake it. This is great for that or even camping or if you don’t have an oven to bake it. It’s also great if you just want a small pan of lasagna.

Ingredients:

  • No boil Lasagna Noodles
  • 1.5 lbs ground beef
  • 1 Jar Your Favorite Pasta Sauce
  • 1 Pint Ricotta Cheese
  • Mozzarella Cheese
  • Salt and Pepper
  • Chopped onions
  • Minced Garlic

Start by cooking the ground beef in the instant pot on sauté. Add salt and pepper. You can add onions and garlic at this time if you wish.

Spray a pan that is made to fit inside the Instant Pot. I bought this one off of Amazon. You can also use a spring form pan.

Break up lasagna noodles and arrange them in the pan.

Layer beef, sauce, ricotta and mozzarella.

Keep going…I did three layers.

Layer foil like this then wrap up pan, leaving space between foil and cheese. you have to put water in the Instant pot to bring to pressure and you don’t want water getting into your lasagna.

A rack with handles is needed because the pan fits tightly in the pan and the handles are needed to lift the pan out. I use this silicone one.

Pour 1-1/2 Cup water in pot and place pan down inside.

Close lid and set to sealing. set manual time to 26 minutes. After time is up, let it naturally release for 15 min or until ready to serve, it will stay warm. Remove from pot and let sit for 5-10 minutes to firm up.

I like to place the lasagna under the broiler for just a couple of minutes to brown the cheese but this step is not necessary, you can also use a hand torch.

Cut into pie shapes and serve.

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Cilantro Lime Rice Instant Pot Recipe

This rice dish has amazing flavor and would be delicious with any main dish meat. It is an instant pot recipe and cooks up super quick! This serves 4-6 people and can easily be doubled.

Ingredients:

  • 2 C Rice (I used Jasmine, so fragrant)
  • 2-1/4 C Water or Broth
  • 1/2 Diced Onion
  • 1 T Minced Garlic
  • Olive Oil
  • Fresh Cilantro
  • Juice From One Lime

1. Rinse Rice

2. Set Instant Pot to Sauté, add olive oil to cover the bottom. Sauté onions, garlic and rice for about three minutes.

3. Add water or broth and stir. Set lid on place, vent to seal, set time for four minutes. After time is up and instant pot beeps, let it naturally release for eight minutes. Then carefully release excess steam.

4. Fluff rice with a fork.

Enjoy!

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Instant Pot Speedy Corn on the Cob

We grill a lot in the summer. We like to cook outside to keep the house cool. I also use my Instant Pot a lot. It’s wonderful for making side dishes while grilling.

Corn on the cob goes well will most BBQs. The Instant Pot is a great way to make it!

Just clean your corn and put it in the pot on the rack. Add 1 cup water.

Put the lid on and seal. Set time for 4 minutes then quick release and it is done!

It turns out perfect every time.

Try my Instant Pot Rib recipe: https://thethriftyjewell.com/2020/05/04/instant-pot-tender-bbq-baby-back-ribs/

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Delicious Instant Pot Lasagna Soup Recipe

Rainy days are perfect for soup! Soup is comforting and it also is an affordable way to feed the family. I make this lasagna soup in my Instant Pot. It is quick and easy. It can also be made on the stove. If you don’t have an Instant Pot don’t let that hold you back.

Ingredients:

  • 1 lb Italian Sausage (you can use any kind of ground meat, the Italian sausage gives it so much flavor.)
  • 2 T Olive Oil
  • 1/2 Large Onion Diced
  • 2-3 Chopped Garlic Cloves
  • 4-5 Lasagna Noodles Broken in Pieces
  • 4 C Chicken Broth
  • 2 Cans Diced Tomatoes
  • 2 T Tomato Paste
  • 2 Bay Leaves
  • 1 t Oregano
  • 1 t Basil
  • Crushed Red Pepper to taste
  • 1/2 t Salt
  • 1/2 t Pepper

Set Instant Pot to Sauté. Add olive oil, sausage, onions and garlic. Chop until meat is brown. Drain fat if any.

Add tomato paste and all seasonings.

Stir for about two minutes.

Turn off Sauté and add broth and tomatoes. Make sure you scrape any bits off the bottom. Add Bay Leaves.

Break four to five lasagna noodles into pieces right into the pot.

Give it a quick stir and place the lid on top.

Set to sealing

Set manual time for five minutes. It will take a few minutes for it to come to pressure. I let it naturally release for about ten minutes. Release the vent in case of any extra steam. Watch hands and face.

This soup is amazing served with ricotta cheese and Parmesan on top. Fresh basil is great too if you have it. It pairs great with garlic toast.

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The Perfect Boiled Egg Instant Pot Recipe

This is a tried and true boiled egg recipe. They come out perfect, easy to peel and the yoke is an amazing texture.

Start out by placing the eggs in the instant pot. I place them right on the rack that mine came with. They have fancy egg racks you can buy but this works fine so why spend the extra money?

Close the lid and set to sealing.

Set on Manuel for five minutes. It takes a few minutes for the instant pot to come to pressure. Listen for the beep. Once five minutes are up, let the pot natural release for five minutes.

It will look like this as it’s natural releasing.

When it gets to five, open the vent to make sure all the pressure is out. Watch your hands and face. Don’t let it go past five minutes or they will continue to cook.

Have a bowl of ice water ready.

Carefully place the eggs in the ice water for five minutes.

Now they are ready to eat or refrigerate.