Instant Pot

Ingredients 2-3 lb frozen turkey breast 2 cups of chicken stock Italian seasoning Garlic salt Olive oil Brown Gravy Version The turkey/chicken broth from cooking the turkey. ½ cup cold water 3 tbsp cornstarch Salt ( to taste ) White Gravy Version The turkey/chicken broth from cooking the turkey. 3 tbsp flour 3 tbsp butter Salt ( to taste )

Ingredients 1 - 2 lbs of frozen meat balls 1 (24 oz) jar of sauce 1 box of penne pasta Italian seasoning Instructions Dump the meatballs into the Instant Pot. Level them out to try to create one layer. Put the noodles on top of the meatballs. Empty the jar of sauce onto the noodles. Fill the jar full of water and add that down the side of the container, so that the sauce isn’t washed to the bottom.

Ingredients 1 package of bone-in ribs Seasoning 1 c. BBQ Sauce ½ c. water Optional: Salt (depending on how salty your seasoning is) Instructions Set the ribs in the instant pot. Add the ½ cup of water. Cover the ribs with seasoning. I did half with one of these and half with the other. Add ½ cup of the BBQ sauce on top. The other half is for a sauce later.

Ingredients 4 boneless skinless chicken breasts 1 cup chicken broth 1 teaspoon garlic powder 1 teaspoon Italian seasoning ¼ teaspoon salt ¼ teaspoon black pepper 1/3 cup heavy cream 1/3 cup roasted red ( and/or yellow ) peppers 1 ½ tablespoons corn starch 1 tablespoon basil pesto Instructions Place chicken breasts in the Instant Pot. Add broth and sprinkle the chicken with garlic, Italian seasoning, salt and pepper.

Ingredients 1 spaghetti squash 1 cup of water Instructions Cut the spaghetti squash in half and scoop out the seeds. Put on the lid and set to high pressure for 8 minutes. Quick release when the timer goes off. Scrap out any strands and missed seeds. It should shred easily with a fork. Notes The first time I did this I used 7 minutes, but it wasn’t completely done so I had to put it back in for a minute.

Ingredients 2 tbsps – lemon juice 1 cup – water 3-4 fillet – salmon 1 bunch – dill weed (dried or fresh) Optional: 1 tablespoon – butter ¼ teaspoon – salt ¼ teaspoon – ground pepper Instructions Place the 1 cup water and the 2 tbsps of lemon juice in the bottom of the Instant Pot. Insert the metal steamer basket and place the frozen salmon fillets on top.

Ingredients 3 ½ to 4 pound beef roast 3 tablespoons olive oil, divided 1 cup diced onion 2 teaspoons minced garlic 2 cups low-sodium beef broth 1 ½ pounds russet potatoes Seasoning rub 2 tbsp corn starch 2 tablespoons water Instructions Cut the roast into 4 to 6 chunks. Trim as much of the fat as possible from the chunks of roast.

Ingredients 1-3 lbs chicken, frozen 1 cup of chicken stock Instructions Add the stock and chicken to the pot. Set the Instant Pot timer to 20 minutes on high. When the timer goes off do a quick release. Notes All chicken was over 200 degrees and very easy to shred. I normally buy the 10 lb bags of Foster Farms frozen chicken at Costco and do three at a time.

Ingredients 1 lb lean ground beef ½ onion finely chopped 1 tbsp garlic, minced 1 lb dry spaghetti noodles 14 oz can diced tomatoes, undrained 1 tbsp dried oregano 1 tbsp dried parsley 24 oz jar your favorite pasta sauce* 24 oz water Parmesan cheese for topping Instructions Press saute on Instant Pot. Once pot has become hot add the ground beef.

Ingredients 2-3 lbs beef roast (I grab whatever is discounted; in this case the label said ‘beef sirloin tip roast boneless’) 1 tablespoons olive oil (or vegtable) 1 cup of salsa (I used Safeway’s private brand in this case) Taco seasoning, to taste Instructions Start by cubing the beef into roughly 1 inch cubes. Turn the Instant Pot to saute and add the olive oil. Add the cubed beef.