Log Cabin Day 2019 Instant Pot Recipes by Surine

These recipes were shared by Surine Greenway at our 2019 Log Cabin Day.

Taco Pasta in the Instant Pot

1-2 lbs. Hamburger
3 T. taco seasoning
16 oz. tomato sauce
15 oz. black beans, drained
15 oz. corn, drained
4 c. beef broth
1 lb. small pasta (medium shells)
1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)
Set instant pot to Saute and brown the hamburger.  Stir in seasoning, sauce, beans, corn, broth and pasta.
Place lid on Sealing.  Change setting to manual and adjust time to 5 minutes.  Quick Release.
Remove lid.  Top with cheese and set lid on for a minute or two until the cheese is melted.  Serve with desired toppings, such as, sour cream, taco sauce, etc.

Chicken Tortilla Soup
1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
10 oz. diced tomatoes with green chilies
14.5 oz. diced tomatoes (no salt added)
1 cup frozen corn thawed
1 cup black beans (no salt added), drained & rinsed
1 medium onion, diced
1 jalapeno, diced
2 cloves garlic, minced
4 cups of organic, low sodium chicken broth or stock
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. Himalayan salt
1/4 tsp. black pepper
TORTILLA STRIPS:
4 organic corn tortillas
olive oil cooking spray
Himalayan salt
Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro
Toss all the ingredients for the soup into your Instant Pot and give it a stir.
Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
To make homemade tortilla strips:
Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
Enjoy with toppings!         source:  confessionsofafitfoodie.com

Rice Pudding
2 cups milk
1¼ cups water
1 cup long-grained rice (you can use short-grain if you like)
1 can sweetened condensed milk
⅛ cup sugar (I use Vanilla sugar)
⅛ teaspoon sea salt (table salt works too)
1 teaspoon vanilla extract
Add milk, sugar, water, and salt to Instant Pot
Add rice to milk mixture.
Stir
Place lid on Instant Post, seal lid, and close vent.
Press the Porridge button. The rice will take 20 minutes to cook on this setting.
When the timer beeps, allow Natural Pressure Release for 10 minutes.
After 10 minutes, press the Cancel button and open vent to release pressure.
When depressurized, open lid.
Add Sweetened Condensed milk and vanilla.
Stir until well mixed.
Serve with optional choice of toppings.
Source:   Mommysmemorandum.com

Brown Sugar Carrots
32 oz bag of baby carrots
1/2 cup brown sugar
4 tablespoons butter
1/2 tsp salt
1 cup water or chicken broth
Place in your electric pressure cooker in this order: carrots, brown sugar, butter, salt & water..
Add the pressure cooker lid and set it to sealing.
Set the timer for 4 minutes.
Do the quick release to release the pressure.

Give the carrots a quick toss in the sauce and serve immediately.