Crock Pot Chicken Wings

Crock Pot Chicken Wings

2 lbs. chicken wings

1 1/2 c. chicken broth

1/4 c. BBQ sauce

2 T. honey

1/2 t. SPOG (equal parts; salt, pepper, onion, garlic)

Place chicken wings and broth in crock pot, 2 to 3 hours on high and 4 to 5 hours on low. 

Remove the chicken wings and drain.  Mix together the remaining ingredients and coat the chicken wings.  Broil for 2-3 minutes on each side.  Serve.  

Instant Pot Chicken Drumsticks

 Instant Pot Chicken Drumsticks

1 1/2 c. water

1 T. chicken bouillon 

10 - 12  chicken drumsticks

1 T. SPOG (equal parts salt, pepper, onion & garlic powder)

1/2 t. paprika

1/2 t. chili powder

Optional:  BBQ Sauce

Stir together, water & bouillon.  Pour into instant pot.  Place a trivet in the instant pot.  

Stir together the seasonings and rub into the chicken drumsticks and place on the trivet in the instant pot. 

Place lid and cook at high pressure for 15 minutes (20 minutes if chicken drumsticks are frozen).

Natural release.  

Place drumsticks on foil lined sheet pan.  Coat with BBQ sauce if desired, or leave plain.  

Broil for 2 to 4 m inutes on each side.  

Chicken Enchilada Casserole

 Chicken Enchilada Casserole

1 c. sour cream

28 oz. green enchilada sauce

8 oz. green chilies, diced

3 c. cooked chicken, shredded

2 c. Monterey Jack cheese, shredded

18 CORN tortillas

1 c. chicken broth

Mix sour cream,green sauce with chilies.  Smooth 1 spoonful of the sauce around the bottom of the pan.  

Simmer the chicken broth in a skillet and before placing each tortilla in the 9x13 pan.  Use tongs and pass the tortilla through the broth for a few seconds.  

Layer 6 tortillas over the first layer of sauce.  

Layering order:

tortillas

1/2 chicken

1/3 cheese

1/3 sauce

Repeat

Finish with final layer of tortillas, sauce and cheese.  

Bake 350 for 30-35 minutes uncovered until bubbly.  

Shredded Chicken

Shredded Chicken

Place in Crock Pot:

4 lbs. chicken breasts, boneless skinless

1 jar salsa

1 t. cumin

1 1/2 t. granulated garlic

2-4 T. Sweet rub

Cook on low for 6 to 8 hours.  Shred & Serve.

Birthday Feista

Shredded Sweet Pork 

1 jar mild pace picante salsa

3/4 cup brown sugar

1 can Soda (I like sprite or root beer)

1 pork roast

Cook in crockpot for 6-8 hours 

Mexican Pinto Beans

16 oz. dry pinto beans, rinsed

1 small onion diced

5 c. water

4 oz. green chiles diced

2 cloves garlic or 2 t. minced

2 t. cumin

1 t. chili powder

1/2 t. cayenne pepper

1/4 t. black pepper

1/4 c. brown sugar 

1 1/2 t. salt (add after cooking)

Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

Close lid and turn knob to sealing. Pressure cook on high for 60 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.

Open lid.  Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up in about 10-12 minutes.

Serve right away with chips or with your favorite Mexican meal! Also freezes great.

Rice in the Instant Pot

Place in instant pot:

1 c rice to 1 1/4 c. water (use this ratio for however much rice you want to make)

1 T. butter for each cup of rice 

Cook on high for 3 minutes and then natural release.  Fluff and serve.  

Cilantro Lime Rice

Add:  1/2 c. chopped cilantro

2 T. lime juice

1 T. lime zest

1-2 t. SPOG (salt, pepper, onion, garlic) to taste

Stir into a medium sized bowl cooked rice while still hot.  

Shredded Chicken

Place in Crock Pot:

4 lbs. chicken breasts, boneless skinless

1 jar salsa

1 t. cumin

1 1/2 t. granulated garlic

2-4 T. Sweet rub

Cook on low for 6 to 8 hours.  Shred & Serve.

Katie's Queso

16 oz. Velveeta Cheese

1 jar salsa

Heat in crock pot.  

Green Enchilada Chicken Soup in the crockpot

 We love soups in the winter.....this is this year's newest favorite.  So yummy!!  

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.  

Chicken Cobbler

Sue Grunig made this for us last week while Sturgeon fishing.  We all loved it!!  It's a KEEPER!!!!

Chicken Cobbler

4 T. butter, melted

4 c. shredded cooked chicken

1 bag (12 oz) frozen peas and carrots

1 t. garlic powder

1 t. onion powder

1/2 t. pepper

1 can (10.5 oz) cream of chicken soup

2 c. chicken broth

1 box (11.36 oz) Cheddar bay Biscuit Mix (*reserve seasoning packet for later)

2 c. whole milk, or any kind

1/2 c. shredded cheddar cheese

2 T. butter, melted

1. Preheat the oven to 350° F.

2. Pour the melted butter into the bottom of a 9x13 baking dish. Spread it out by tilting the dish

around.

3. Layer the cooked chicken on top of the butter, followed by the frozen peas and carrots, and

then sprinkle the garlic powder, onion powder, and black pepper over top.

* No need to stir. Just evenly spread each layer into the baking dish.

4. In a mixing bowl add the cream of chicken soup and chicken broth. Stir with a whisk until

combined well. Pour it into the baking dish covering the chicken & vegetable layers.

5. In a mixing bowl add the contents from the cheddar bay biscuit mix, whole milk and shredded

cheese. Stir it with a wooden spoon until combined well.

Spread this into the baking dish as the final top layer.

* Reserve the seasoning packet (inside the cheddar bay biscuit box) for later.

6. Bake for 50-60 minutes or until the top is golden brown and cooked through.

7. When the cook time is done mix together the melted butter (2 tablespoons) and the

seasoning packet set aside from earlier.

Brush this onto the top of the hot chicken cobbler before serving.  

**also could use Homemade Red Lobster Cheddar Bay Biscuits recipe - find it on here!!

Chicken Pot Pie

Sherri Walton shared this recipe with me.  She usually buys frozen pie crust dough when making this.  But, you wouldn't have to.  

Chicken Pot Pie

Double pie crust

1/3 c. butter

1/3 c. flour

1 3/4 c. water

3/4 c. milk

1 T. onion flakes or 1/4 c. chopped onion

1 T. chicken bouillon

1/2 t. salt

1/4 t. pepper

2 c. cooked chicken diced

2 c. cooked potatoes diced

12 oz. frozen peas and carrots (2 cups)

In saucepan over medium heat make a roux with the butter and flour.  Stir in the water and milk and seasonings.  Continue to cook until thickened.  Stir in the chicken and veggies.  Pour into unbaked pie crust.  Add a top crust and cut some slits in the top for steam to escape.  Bake at 425 for 30 to 35 minutes, until golden brown.  

Corn is also a good addition.  

Dutch Oven Chicken Dinner

 DUTCH OVEN CHICKEN  (Make as much as you need)  
onions, sliced 
carrots 
potatoes, sliced

Pancake Mix

season salt 

garlic powder 
chicken pieces 

1 can evaporated milk, optional

Make this in a deep dutch oven. Make as much as you want. Place in
dutch oven; A layer of onions, a layer of carrots, & a layer of potatoes.
Place pancake mix, season salt & garlic powder in a bag. Shake chicken
in bag until coated. Layer chicken on top of potatoes. Place lid on dutch
oven. For a 12" dutch oven put 12 briquettes on top & 12 on the bottom.
For a 14" put 15 briquettes on top & bottom. Cook for 1½ hours. Pour
over evaporated milk the last 15 minutes of cooking to make a gravy
if desired. (I add it!)

If making for a crowd.....I have stacked 2 or 3 of these and cook them all at once.  When I check them I put the top one on the bottom of the new stack to rotate them around.  Replenish briquettes as needed, they probably will burn out before this is done. 

Crock Pot Sticky Chicken

Crock Pot Sticky Chicken

3- 5  lbs. chicken thighs
salt and pepper, to taste
Sauce:

1/2 c. soy sauce
1/2 c. ketchup
1/2 c. honey
1 T. minced garlic
1 t. ground ginger
2 T. chili sauce
1 t. lime juice

For serving:
4 c. cooked rice
cilantro, for garnish

Place chicken in crock pot and season with salt & pepper..

Mix together the sauce and pour over the chicken.  

Cook on low for 6-8 hours or on high for 3-4 hours.  

Serve over rice and garnish with cilantro.  

If you want to thicken the sauce at serving time:  Mix together some of the sauce with 2 to 4 T. cornstarch or clear jel.  Pour back into the crock pot and stir well,  cook about 10-15 minutes longer.  

Instant Pot Chicken and Rice Soup

 We like soup in the winter.  I needed something new.  This is what I came up with.

Instant Pot Chicken and Rice Soup

1 T. oil

1 c. chopped onion

2 c. carrots, cut in thick circles 

2 c. diced celery

3 cloves garlic or 1 1/2 t. granulated garlic

1 1/2 t. Italian seasoning

1 T. parsley 

1 1/2 T. chicken bouillon

5 to 6 c. water

1/2 t. salt

1/2 t. pepper

1 lb. boneless skinless chicken

3/4 c. white or brown rice, uncooked

Set instant pot to Saute and add:  oil, onion carrots, celery, and garlic. Saute for 3 to 4 minutes.

Add the remaining ingredients, except for the chicken and rice.  Stir well. 

Add the chicken and rice.  

Cook on High for 12 minutes.

Natural release for 10 minutes.  Then quick release.

Remove the chicken and dice or shred and add it back to the soup.  

Chicken Salad Sandwiches

Chicken Salad Sandwiches for a Crowd         Makes 14 – 1 cup servings.   
2 lb. 14 oz. pkg. rotisserie chicken
2 c. chopped celery
2 c. grapes, halved or quartered (about 1 lb.)
1 c. sliced almonds
¼ c. chopped chives
Dressing:
3 c. mayo or miracle whip and/or part sour cream or greek yogurt
¼ c. lemon juice
1 t. garlic salt
1 t. onion Salt
¼ t. pepper
Serve on 14 Croissant or a bed of lettuce.  

5 Gallon Recipe = Makes 80 - 1 cup servings
6 – 2lb.14 oz. pkgs. rotisserie chicken
3 bundles of celery = 12 c. diced celery
12 c. halved or quartered grapes (about 7 lbs.)
6 c. sliced almonds
1 c. chopped chives
Dressing:
5 – 30 oz. jars of miracle whip
1 ½ c. lemon juice
2 T. garlic salt
2 T. onion salt
1 T. pepper 

Stake RS Activity Menu = Chicken Salad Sandwiches, Chips, Apple or Orange, 2 cookies & water or lemonade  Made 2 - 5 gallon recipes for 150 servings total .  Served on 14 dozen croissants and 6 heads of romaine lettuce.

11 herbs and spices

11 Herbs and Spices 

2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
mix together with 2 cups of flour 

A great rub/dredge for chicken, cubed steak, etc.   

Dip meat in cold water for 7 seconds, allow to dry for 7 seconds and then then dredge 7 times!  Fry until meat is cooked through.  

Best of 2021

 Best of 2021

I am really slow this year but decided I should still do this!!!

Double Chocolate Z Muffins
My revised version........ Double Chocolate Z Muffins........because you must never speak the Z word or they won't eat them......and that would be sad because they eat these like crazy!!!!
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini (frozen works, but thaw it and drain it) 
2 c. chocolate chips + some more for sprinkling on top
Mix and scoop into lined and sprayed muffin tins. Top each one with an additional sprinkle of chocolate chips.   Makes 36 muffins.  Bake at 350 for 25 minutes.  **
NOTE:  This can be made in loaf pans too:  small loaf = 35 minutes  or  medium loaf = 45 minutes
**Muffins

Smallest = 15 minutes 

Medium 3 ½ papers = 18 to 20 minutes  (Makes 48 to 55 muffins) 

Regular = 20 to 25 minutes

Banana Sour Cream Bread/Muffins
3/4 c. butter, softened 
3 c. sugar 
4 eggs 
5 over-ripe bananas or 15 0z. applesauce
2 c. sour cream 
1 T. vanilla 
2 t. cinnamon 
1/2 t. nutmeg 
1/2 t. cloves 
1/2 t. salt 
1 T. baking soda 
4 1/2 c. flour 
Spray 5 medium sized loaf pans. 
Cream together the butter and sugar. Add the eggs, bananas, sour cream, vanilla and spices. Beat well. Add the salt, baking soda and flour, mixing just until the dry ingredients are combined. 
Pour into sprayed pans. Bake at 300 for 60 minutes.
HINTS:  *  If I don't have enough bananas I use some applesauce (about 1/4 cup per banana)
**medium sized loaves bake 1 hour, larger loaves take about 15 to 20 minutes more 

Muffins = bake at 350
Smallest = 15 minutes 
Medium 3 ½ inch papers = 18 to 20 minutes
Regular = 20 to 25 minutes

Fruit Crisp

2 - 3 c. pie filling (any flavor, blackberry is my favorite) **

Topping

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Spray 8 ramekins with cooking spray.  

Spoon the pie filling into each of the ramekins.

Place all of the topping ingredients into mini food processor.  Mix well.

Top each ramekin with some of the topping mixture.

Place the ramekins on a cookie sheet and bake at 375 for 25 minutes.  

Serve with ice cream or whipped cream.  

** If you have fruit but no pie filling you can make your own.

2 - 3 c. fruit

2 - 3 T. sugar

2 - 3 T. flour

Stir together. It's ready to go!

And by all means.....if you don't want to make single servings.....put it in a 9x9 baking dish and it will bake up great!!  It may need to bake 5 to 10 minutes longer. 

Instant Pot Chicken and Dumplings

6 Qt. Instant Pot -

1 T. butter

1 t. olive oil

1 onion, diced

3 stalks celery, diced

1 c. baby carrots

1 c. potatoes, diced

2 large chicken breasts, bite sized pieces

4 c. chicken broth, divided

1 t. granulated garlic

1/2 t. salt

1/2 t. pepper

1/2 t. sage

1 t. garlic and herb seasoning or poultry seasoning

8 jumbo biscuits, cut into 6 pieces each

1 c. cream

1 c. frozen peas

Turn instant pot to SAUTE and add butter, oil, onion, celery.  Stir and saute until tender.

Stir in carrots, potatoes, chicken, 2 c. broth and seasonings.  Cancel Saute setting.  Seal and cook on high pressure for 15 minutes.  Quick Release.  

Open and add remaining 2 c. broth.  Spread biscuit pieces over the top.  Seal and cook on high pressure for 10 minutes.  Quick Release. 

Open and return to the SAUTE setting.   Carefully stir in the cream and peas.  Saute for a few minutes to thicken.  

Instant Pot Turkey Breast

3 lb. turkey breast

1 onion, cut in chunks

2 stalks celery

4 cloves garlic

1 to 2 T. olive oil

1 t. paprika

1 t. pepper

1 t. salt

2 t. Italian seasoning or herb seasoning

1 t. granulated garlic and or onion

1 T. chicken bouillon 

1 to 2 c. water or chicken broth

Place the onion, celery and garlic in the cavity of the turkey and place on a rack in the instant pot breast side up.  Rub oil and seasonings into the turkey breast.  Pour water/broth around the edges.  Seal and pressure for 24 minutes.  (8 minutes per pound = 24 minutes for 3 lbs. ) Natural Release or Quick Release after 10 minutes.  Remove and cover with foil to rest for 10 minutes before slicing.  

If desired you can crisp up the skin by place on a broiler pan in the oven.  Set oven to broil for 440 degrees and watch closely until golden and crispy.  

Gravy leave broth in instant pot on Saute setting.  Add thickening and cook & stir until desired consistency.  

Larger turkey breasts up to 7 pounds I set for 35 minutes and natural release.  Temperature should read 165 degrees on meat thermometer in thickest part of breast.

Dutch Oven Lasagna

2 lbs. hamburger

1 c. water

2 - 26 oz. Spaghetti Sauce

1 t. basil

1 t. oregano

1 large onion, pureed

4 cloves garlic, pureed

16 oz. Lasagna Noodles

3 c. Cottage Cheese

3 c. Mozzarella Cheese, grated 

3 c. Cheddar Cheese, grated

1/2 c. Parmesan Cheese

Brown Hamburger in large cast iron skillet.  Add water, sauce, seasonings, onion and garlic and simmer for 10 to 15 minutes.  Place 1/4 of sauce in bottom of sprayed 12 inch deep dutch oven.  Then a layer of uncooked Lasagna Noodles.  Then 1/3 of cottage cheese.  Then 1/4 of grated cheeses.  Repeat layers 2 more times and then pour remaining sauce over the top, sprinkle with remaining cheese and then sprinkle with parmesan cheese.  Gently pour about 1/2 c. water over the top to steam the noodles.  Put on lid.  

Place dutch oven over 12 coals with 24 coals on top.  Bake 60 minutes.  Check for doneness, bake longer if needed.  Remove from coals and let rest for about 10 minutes.  Serve 

I have also baked this in an oven at 350 for 60 minutes, or in a crock pot on low for 3 hours.  

Serve with garlic bread, green beans and wedge salad.  

Instant Pot Chicken Alfredo Penne Pasta

This recipe is from Six Sisters. https://www.sixsistersstuff.com/recipe/instant-pot-chicken-alfredo-penne-pasta/#wprm-recipe-container-119120

Instant Pot Chicken Alfredo Penne Pasta 

2 Tablespoons olive oil

1½ pounds boneless, skinless chicken breasts (cut into small slices)

1 teaspoon salt

ground black pepper, to taste

2 garlic cloves minced

1 teaspoon dried parsley

5 cups low-sodium chicken broth

12 ounces penne pasta uncooked

8 ounces cream cheese 1 package

1 cup shredded Mozzarella cheese

¼ cup shredded Parmesan cheese

2 Tablespoons water

1 Tablespoon cornstarch

freshly grated Parmesan cheese optional topping

fresh basil optional topping

Press "SAUTE" on the Instant Pot and let it heat up for a few minutes, then add in the oil.

Sprinkle both sides of the chicken breasts with salt and pepper, then add to the Instant Pot. Brown chicken for about 3 minutes on each side.

Add garlic, parsley, and chicken broth to the Instant Pot, being sure to scrape the bottom of the Instant Pot with a wooden spatula to remove any burnt bits or pieces from the chicken.

Add the pasta on top of everything and press it gently down into the liquid with a spatula (don't stir it in with the other ingredients). The liquid should barely cover the pasta.

Place the lid on the Instant Pot and turn the valve to "sealing."

Press the "MANUAL" button and cook for 4 minutes.

When the Instant Pot is finished cooking, move the valve to "venting" and do a quick release of the pressure. Remove the lid.

Press the "SAUTE" button and add in the cream cheese, mozzarella cheese, and Parmesan cheese.

In a small bowl, mix together water and cornstarch, then add into the Instant Pot. Stir together until sauce reaches desired thickness and serve.

Top with fresh Parmesan cheese and basil, if desired.

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings
6 Qt. Instant Pot -

1 T. butter

1 t. olive oil

1 onion, diced

3 stalks celery, diced

1 c. baby carrots

1 c. potatoes, diced

2 large chicken breasts, bite sized pieces

4 c. chicken broth, divided

1 t. granulated garlic

1/2 t. salt

1/2 t. pepper

1/2 t. sage

1 t. garlic and herb seasoning or poultry seasoning

8 jumbo biscuits, cut into 6 pieces each

1 c. cream

1 c. frozen peas

Turn instant pot to SAUTE and add butter, oil, onion, celery.  Stir and saute until tender.

Stir in carrots, potatoes, chicken, 2 c. broth and seasonings.  Cancel Saute setting.  Seal and cook on high pressure for 15 minutes.  Quick Release.  

Open and add remaining 2 c. broth.  Spread biscuit pieces over the top.  Seal and cook on high pressure for 10 minutes.  Quick Release. 

Open and return to the SAUTE setting.   Carefully stir in the cream and peas.  Saute for a few minutes to thicken.  

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice
1 1/2 lb. chicken, chunks

2 T. oil

1 c. onion, diced

2 cloves garlic or 1 t. garlic powder

1 t. salt

1 t. pepper

2 c. white rice

3 c. chicken broth

1 can cream of chicken soup

1 lb. frozen peas and carrots (or vegetables of choice)

In the Instant Pot SAUTE chicken in the oil for 3 to 4 minutes.  Add the garlic, onion, salt and pepper and SAUTE 3 to 4 minutes more.  

Turn off instant pot and add; rice, broth, soup and vegetables.  

Seal and Pressure for 7 minutes.  Quick release.  Stir.  

Optional:  may add 1 c. grated cheese at serving time if desired.  

Instant Pot Meals during Covid-19 Isolation

I put these meals together for Chris & Larissa while they are away at Primary Children's Hospital with baby Daxton.  They said they were very helpful and amazing.  Here is the print-out I sent with it.

Kimball Family Emergency Meals to avoid the Corona Virus & get our precious Daxton well!  J

Instant Pot Chicken and Rice Taco Bowls

1 ½ lbs. boneless skinless chicken breasts (there should be a Ziploc bag of chicken in your freezer)

15 oz. corn, do not drain

15 oz. black beans rinsed and drained

1 pt. salsa

Ziploc baggie of stuff:  (¼ c. taco seasoning +2 T. chicken bouillon +1 ¼ c. white rice)

1 ½ c. water

Toppings: Cheese, Sour cream, Lettuce, Green onions, Taco sauce – whatever you like!

Tortillas for serving – optional (at our house this is mandatory) THERE IS A PACKAGE IN YOUR FRIDGE

 Add all ingredients in the order listed.  Make sure the rice is completely covered with liquid – if it isn’t add a little more water.

Set to sealing.  Cook on Manual/Pressure Cook for 8 minutes.  Natural Release for 12 minutes and then release remaining pressure.  Remove lid and gently fluff the rice with a fork – you are not stirring just fluffing.

Replace the lid and let rest for 5 minutes.  Then slide the rice to the side and find the chicken and shred it and stir it back into the rice mixture.  Serve with the toppings of your choice in a bowl or on a tortilla.

WaaaaaLaaa!! Dinner is Ready!! Hope you like it!!! J

Instant Pot Chicken & Rice

Set Instant Pot on Saute and add 2 T. oil.

Cut up into 1 inch pieces  - 1 ½ lbs. Chicken (there should be a Ziploc bag in your freezer). Add this to the pot and stir.

Then add and continue to stir on Saute

 Ziploc baggie of seasonings (1/4 c. minced dry onion + 1 t. salt + 1 t. pepper +2 T. chicken bouillon + 2 t. granulated garlic)

Add:

1 can cream of chicken soup

2 c. white rice

2 ½ c. water

1 bag of frozen veggies

Hit cancel to stop the Saute cycle.  Then set to sealing and cook on Manual/Pressure Cook for 8 minutes. Do a Quick Release.  Stir and serve.  Top with grated cheese if you wish (Steve does – I do not) 

Enjoy!!!  Hope it’s been a good day!! J

Taco Pasta in the Instant Pot

1 lb. Hamburger (in freezer)

Ziploc Bag of Seasonings = (1/4 c. minced dry onion + 3 T. taco seasoning + 2 T. beef bouillon)

16 oz. tomato sauce

15 oz. black beans, drained

15 oz. corn, no need to drain

1 lb. bowtie pasta or medium shells

4 c. water

1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)

Set instant pot to Saute and brown the hamburger and add ziplop bag of seasoning.  Stir in sauce, beans, corn, pasta and water.  Press Cancel to stop the Saute cycle.   Place lid on Sealing.  Set to manual.pressure cook for 5 minutes.  Quick Release to vent pressure.  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.

Come and get it!!!! Dinner is Ready!!! Love to all!!!!  J

If you need more……let me know……..Aunt Karla

Instant Pot or CrockPot or Freezer Meal Chicken Recipes

These recipes can be cooked in the Instant Pot or CrockPot or dumped in a 1 Gallon FREEZER Bag and frozen for later use.  I like to thaw my freezer meal bags in the fridge overnight but you don't have to.  Make sure you label your bags with what is in the bag and the cooking directions.

Creamy Italian Chicken
4 Chicken Breasts, boneless
8 oz. Cream Cheese
10 oz. Cream of Chicken Soup
1 Package Italian Dressing Seasoning
2 cups chicken broth
Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  Shred chicken and serve over rice or noodles or mashed potatoes.  For the CrockPot cook on Low for 6 to 8 hours.

Teriyaki Chicken
4 to 6 Chicken Breasts, boneless
1 lb. fresh vegetables (mini carrots, zucchini, green beans, etc.)

1 red onion, chopped

40 oz. crushed pineapple

4 garlic cloves, minced

1 c. Teriyaki sauce

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release.  Serve as is or shred the chicken.  Great over rice or egg noodles.  

For the CrockPot cook on Low for 6 to 8 hours.  

Salsa Chicken - from the days of Weight Watchers, updated for the instant pot

4 to 6 Chicken Breasts, boneless

16 oz. salsa

2 T. taco seasoning (optional) 

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  

For the CrockPot cook on Low for 6 to 8 hours or high for 3 to 4 hours.  

Serve as a main dish or make into a taco on a tortilla with sour cream, cheese, lettuce, etc.

Guacamole Chicken

4 to 6 Chicken breasts, boneless

16 oz. Guacamole Salsa (Herdez or homemade)

1/2 c. water

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release. Shred the chicken.  Serve as a taco meat with tortillas and all the toppings.  If you like Cilantro.....it is a must on these tacos.  

Skip the tortilla and serve over rice with all the toppings.  

 For the CrockPot cook on Low for 6 to 8 hours or High for 3 to 6 hours and Don't add the water unless it needs it after it has cooked).  

Log Cabin Day 2020 - Instant Pot Class - Cooking Under Pressure

Yesterday, at Log Cabin Day we mentioned that Mom had started Log Cabin Day many years ago and we were honoring her by continuing her tradition.  This year Larry joined us for the first time!!  Our cousin Leora signed up and came this year bringing her Granddaughters Kayla and Kenzie. A nice surprise!!  As the day went on Leora came up to me and told me that she had been at the first Log Cabin Day.  Mom was the President of the Extension Homemaker's Council when it was started.  Leora was a member of the Homemaker's Council in Ada County and so Mom had invited her and she came.   She was not sure of the exact year but she said her best guess would be 1968 (but definitely between 1965 to 1970).  Larry said, "that is the year I graduated High School".  I said, "That is 52 years ago!"  We knew it was a long time ago and we all knew that we had all helped her numerous times through the years.  When Mom did it it was an all day affair with 10 to 15 classes throughout the day with a nice luncheon and entertainment.  She always had a committee of helpers but it was a huge job.  Jan Irving joined Mom's committee in the 1990s, Jan was the greeter and Kara became her little sidekick.  Jan is still one of my greatest helpers!!  She was there to greet everyone yesterday but unfortunately Kara and her girls were sick this year. We have simplified Log Cabin Day!!  But we sure did have a great day together with 29 of the best people people around.  We all learned a lot from each other, cooked and ate some great food and laughed and enjoyed one another.  

Cooking Under Pressure – Instant Pot Class                   

Karla Kimball – U of I, Advanced Master Food Safety Advisor

Left to Right:  Karla Kimball, Katie Kimball, Larry Atkinson, Janet Youngberg, Aryn Youngberg

Instant Pot Potato Soup

1 T. butter

1/2 c. chopped onion

3-4 cloves garlic, minced

4 c. water

4 t. chicken bouillon

1 t. salt

1/2 t. pepper

4 c. diced potatoes, unpeeled (6 medium)

1 ½ c. milk

3 T. flour or cornstarch or clear jel

2 c. grated cheese

1/4 c. cooked bacon, diced

Place butter in the Instant Pot on Saute to melt.  Stir in the onions and saute for 3 to 4 minutes.  Stir in the garlic and saute for 1 more minute stirring constantly, so the garlic doesn't burn.

Turn off the instant pot and stir in the water, bouillon, soup, salt, pepper and potatoes.  Stir well.  Set the lid on Sealing and push manual/pressure cook for 8 minutes on High.  While it cooks make a slurry of milk & flour and set aside.  Do a Quick Release.

Return to Saute setting and stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve. 

*Diced ham is a nice addition, with or without the bacon. 

Instant Pot Spaghetti

1 lb. hamburger

1/2 c. onion, diced

3 cloves garlic

1 c. red and/or green peppers, diced

1 t. Italian Seasoning

1 lb. Spaghetti or Penne Pasta - (break in 3 pieces and criss cross)

24 oz. Spaghetti Sauce

24 oz. crushed tomatoes

1/3 c. spaghetti seasoning

5 c. water (or just fill the spaghetti sauce and tomato cans with water)

1/4 c. butter (optional)

Set Instant Pot to Saute and add the hamburger. Once the hamburger is mostly browned add the onion, garlic, peppers and Italian Seasoning.

Add the Pasta and pour over the sauce, tomatoes, seasoning & water.  Make sure the water completely covers the pasta.

Place the lid on Sealing and Set to Manual/Pressure Cook for 8 minutes at high pressure.  Quick Release.  Stir in butter and serve.

Instant Pot Chicken and Rice Taco Bowls

1 ½ c. chicken broth, divided 

1 ½ lbs. boneless skinless chicken breasts

1 packet or ¼ c. taco seasoning

15 oz. black beans rinsed and drained

15 oz. corn, do not drain

2 c. salsa

1 ¼ c. white rice

Toppings: 
Cheese

Sour cream

Lettuce

Green onions

Taco sauce – whatever you like!

Tortillas for serving – optional

Spray Instant Pot with cooking spray.  Add ½ c. chicken broth.  Add the chicken.  Sprinkle the taco seasoning over the chicken.  Add black beans and corn and salsa.  Add rice.  Add remaining 1 cup of chicken broth.  Make sure the rice is completely covered with liquid – if it isn’t add a little more water or chicken broth. 

Set to sealing.  Cook on Manual/Pressure Cook for 8 minutes.  Natural Release for 12 minutes and then release remaining pressure.  Remove lid and gently fluff the rice with a fork – you are not stirring just fluffing. 

Replace the lid and let rest for 5 minutes.  Then slide the rice to the side and find the chicken and shred it and stir it back into the rice mixture.  Serve with the toppings of your choice in a bowl or on a tortilla. 

Instant Pot Garlic Butter Green Beans

1 lb. green beans, frozen or fresh

2 cloves garlic, crushed

2 T. butter

½ t. salt

¼ t. pepper

½ c. water or vegetable or chicken broth

Place the washed and trimmed green beans in the Instant Pot.  Add the garlic butter, salt, pepper and water/broth.

Set lid to sealing and cook on manual/pressure cook for 0 to 1 minute for frozen OR 3 to 5 minutes for fresh.  DON’T WANT TO USE THE KEEP WARM SETTING AS THEY WILL CONTINUE TO COOK AND GET MUSHY.  When cooking is complete do a Quick Release.       ** You can double this recipe but DO NOT DOUBLE the liquid. 

Instant Pot Caramel Apple Dump Cake

21 oz. apple pie filling

¼ c. caramel topping

2 c. dry cake mix (2/3 of box) – yellow, white, vanilla or spice

4 to 6 T. butter

1 c. water

Dump apple pie filling into a sprayed 7 inch pan or glass bowl, whatever will fit inside your instant pot. 

Drizzle caramel topping over the apple pie mix and swirl gently across the top of the apple pie filling.

Sprinkle the dry cake mix over the top of the pie filling and pat down making it level on the top.

Cut the butter into thin slices and arrange them on top of the cake mix covering completely. 

Place a rack or trivet in the bottom of the Instant Pot and pour in 1 cup water. 

Place the pan of apple dump cake on the trivet.

Put the lid on sealing.  Set to Manual/Pressure Cook for 25 minutes.  When cooking is complete do a Quick Release.  Once all the pressure is released remove the lid.  Serve while warm with ice cream or whipped cream and a drizzle of caramel sauce if desired. 

Instant Pot Churro Bites - slightly revised from Six Sisters' Stuff recipe

1 ½ c.  (1/2 box) white, vanilla, yellow or spice cake mix, prepared according to package directions

1 t. cinnamon

1/2 t. nutmeg

1 c. water

2 T. brown sugar

1 t. cinnamon

Spray 2 silicone egg bite molds.

Prepare cake mix as directed on box, stir in cinnamon and nutmeg.

Fill molds 3/4 full with batter. Tap the molds on the counter to remove air bubbles.

Cover with foil, sealing the edges.

Add 1 cup water to the instant pot.  Place molds one on top of the other onto rack or trivet and place inside the Instant Pot.  Lock the lid & set to SEALING.  Press Manual or Pressure Cook and set for 12 minutes.

When time is up, Natural Release for 10 minutes, then release the remaining pressure.

Carefully remove the molds from the Instant Pot.  Cool for 2 minutes and dump out of molds onto cooling rack.

Mix together the brown sugar and cinnamon in a small shallow bowl.

Immediately roll the Churro Bites in this mixture while still warm, so the sugar sticks to them.

https://www.sixsistersstuff.com/recipe/instant-pot-churro-bites/

My yogurt recipe link:  https://karlasrecipeblog.blogspot.com/2020/01/instant-pot-yogurt.html

My Instant Pot Cookbook link:   https://karlasrecipeblog.blogspot.com/2020/01/karlas-2019-instant-pot-cookbook.htmls I add new recipes to my blog all the time….it is my recipe file…not a step by step elaborate blog.  

sixsistersstuff.com is my favorite resource.  Kristen does an Instant Pot YouTube video every Monday.  Their web page has tons of instant pot recipes plus every other recipe imaginable.  They are on Facebook and Pinterest too!! https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/

A great collection of Instant Pot recipes from Six Sisters’ Stuff:    http://bit.ly/2Dxxajb 

A great Instant Pot Cooking Time Table can be found at www.instantpot.com/instantpot-cooking-time

A ready-made recipe booklet by Instant Pot.  https://instantpot.com/wp-content/uploads/2018/11/Pressure-Cooker-Recipe-Booklet_20181130_REFERENCE.pdf 

           

The best advice I can give you is to read and re-read the instruction book that came with your Instant Pot and keep it handy.  I keep mine near my instant pot because I often need to refer to it. And lastly…..Use and enjoy your Instant Pot/Electric Pressure Cooker….You will wonder how you ever survived without it!! 

Janet, Leora Mabe, Larry