INSTANT POT CHICKEN BURRITO BOWL

Ingredients

• 1 pound boneless  skinless chicken breasts, diced into bite sized items
• 3 tablespoons of vegetable oil
• 1/4 cup of diced yellow onion
• 1 cup of raw extra-long grain rice
• 1 14.5 oz will of fireside cooked diced tomatoes drained
• 1 one5 oz will of black beans drained and rinsed
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of paprika
• 2 teaspoons of flavoring
• 1 teaspoon of cumin
• 2 1/4 cups of low-sodium stock
• 2 cups of reduced fat colby jack town jack or store cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced inexperienced onions
• sour cream
• guacamole

Instructions

1. Add one tablespoon of vegetable oil to Instant Pot and hit Saute button, then hit regulate button to line to a lot of.
2. Season diced chicken with one teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Once oil is hot, add chicken to pot in 2 batches to encourage browning.
4. Once chicken is brunet , add onions and cook till they begin to melt.
5. Add extra tablespoon of vegetable oil and raw rice and toast raw rice for concerning two minutes or simply till some grains begin to show golden brown.
6. Stir in black beans, canned tomatoes, stock, garlic powder, flavoring, paprika and cumin.
7. Lock Instant Pot lid in situ and set to Manual, high for seven minutes.
8. Use fast Pressure unharness, and once pressure pin drops, open Instant Pot and fluff Chicken dish Bowl with fork.
9. Sprinkle with cheese, recover and let set for 2-3 minutes to soften cheese.
10. Garnish with recent tomatoes, inexperienced onions, soured cream and dip.

Instant Pot Mongolian Beef & Broccoli Recipe

Ingredients

• 2 pounds of beefsteak, sliced thinly against the grain
• 1.5 tablespoons vegetable oil
• 3 teaspoons minced ginger
• 3 teaspoons minced garlic
• 1 cup organic tamari
• 1/2 filtered cup water
• 1 cup organic sugar
• 3 tablespoons water
• 2 tablespoons starch
• 1 pound organic broccoli, shredded into bite-sized items
• Green onions, finely shredded
• Cooked rice

Instructions

1. Turn your Instant Pot onto the Sauté setting and let it heat up.
2. Add the vegetable oil to the moment Pot and let it heat up.
3. Add half the thinly sliced beefsteak to the moment Pot and brown it. Place the brunette meat on a plate and put aside and brown the opposite 0.5, then add it to the plate.
4. Add the minced garlic and ginger to your Instant Pot and sauté it for 1-2 minutes. Add the tamari, water and sugar to the ginger and garlic and stir till well combined
5. Transfer the brunette beef back to the moment Pot, add the broccoli and seal the lid.
6. Use the meat setting to cook it for eleven minutes.
7. When it’s finished, use the the fast Pressure unharness methodology. take away the lid once the pressure it fully free.
8. Whisk along the starch and three tablespoons water till it’s sleek, then add that to the moment Pot. Stir it perpetually till the Mongolian Beef sauce is thickened.
9. Add the inexperienced onions to the moment Pot and let it cook for 3-5 minutes.
10. Serve your Mongolian Beef over sauteed rice.

Instant Pot Chicken Breasts

This is my tried and true methodology for creating Instant Pot deformitys that ar tender, juicy and delicious!

Ingredients

• 1 Tablespoon oil (I use avocado, however you'll be able to use coconut or canola - one thing with a high smoke purpose is best!)
• 3 boneless, skinless chicken breasts (uncooked)
• 1/4 teaspoon seasoning per deformity (or you'll be able to use simply garlic powder and regular salt)
• dash black pepper
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried basil
• 1 cup water

Instructions

1. Preheat the sauté perform on the moment Pot at the very best setting, and add oil to the pot.
2. Season one aspect of the chicken breasts.
3. After the show reads "hot," rigorously add the chicken breasts, seasoned aspect down, to the pot. i exploit pair of tongs to avoid hot oil splatter.
4. Add seasoning on the second aspect.
5. Cook concerning three to four minutes on either side, and take away from pot with the pair of tongs.
6. Add one cup water to the pot (may want additional for eight quart pots), and the trivet.
7. Place the chicken on the trivet.
8. Lock the lid, and cook on manual high for five minutes.
9. Allow the chicken to naturally unleash for five minutes, and so fast unleash the remainder.
10. Remove the chicken from the pot, and permit to rest for concerning five minutes before serving for optimum appetisingness.

Recipe Notes

• Note: relating to deformity sizes, every breast was between six and eight ounces. (6.7, 7.3 and 7.7 to be exact!) conjointly, butterflied (halved) chicken breasts or chicken cutlets won't have an equivalent cook time as whole chicken breasts. i like to recommend mistreatment whole deboned, skinless chicken breasts for this direction.