Instant Pot Recipes
Chicken
Enchilada Soup
12.5 oz. chicken breast (can use fresh
or frozen chicken – but need to adjust cooking time)
15 oz. black beans, drained and rinsed
15 oz. pinto beans, drained and rinsed
15 oz. diced tomatoes
15 oz. sweet corn
10 oz. green enchilada sauce
2 c. chicken broth
1.25 oz. packet taco seasoning or ¼ c.
2 T. Ranch seasoning
1/2 t. cumin
3/4 t. chili powder
1 t. garlic powder
1/4 t. pepper
Add all ingredients into your Instant
Pot. Place lid on sealing. Push the
manual button, and set the timer for 4 minutes. Quick release or Natural release is fine too. Serve with shredded cheese, sour cream, diced
avocados, tortilla chips or whatever you like.
Stew
2 lbs. beef stew meat, bite sized pieces
2 c. beef broth
1 lb. baby carrots
3 to 4 potatoes, chunks
1 T. Worcestershire sauce
2 t. salt
1/2 t. pepper
1 onion, diced
1 c. celery, diced
2 c. frozen peas
Place all ingredients in the Instant Pot
in order listed. Set lid to
sealing. Cook on manual or high pressure
for 30 minutes. Quick release or natural
release. Stir and serve.
Chicken
Soup
1 to 2 chicken breasts
3 c. carrots, sliced
2 c. celery, sliced
1 onion, diced
2 teaspoons of salt
1 teaspoon Italian seasoning
8 c. chicken broth
Put your chicken in the bottom of the
Instant Pot. Add vegetables, seasonings
and broth.
Place lid on sealing. Set to Manual for 20 minutes. Quick release or
natural release. Stir and serve.
