Kahlua Pork

May 2022

Instant Pot Kahlua Pork

1 cup chicken broth 

pork shoulder  (consider about ½ pound per person)

1 tsp. Red Himalayan or Pink Himalayan sea salt per pound of meat

1 tsp. hickory or mesquite flavored liquid smoke per pound of meat

Pour the broth in the bottom of the Instant Pot.  Trim off excess fat from the pork shoulder.  Poke the pork shoulder 6-8 times with a fork.  Rub the seal salt all over the pork.  Place the pork inside the Instant Pot.  Dump the liquid smoke over the top of the pork.  

Put the lid on the Instant Pot and set vent to seal.  Cook on Manual High Pressure for 20 minutes per inch of thickness of the pork.  So if the pork shoulder is 4 inches at the thickest part you would cook for 80 minutes.  When the cooking time is up allow for a full natural pressure release. (this will take about 20 more minutes).  Remove the lid when the pressure is fully released and the pin drops on its own. 

Place the meat on a cutting board and shred.  Pour the liquid from the pot into a separate container (like a glass measuring cup).  Add the shredded pork back to the Instant Pot.  Pour some of the liquid over the top to keep the pork from drying out.  

You may also cook this in a Slow Cooker.  Follow all the same steps and then cook on Low for 8-10 hours until the pork is fully tender and done.  Then separate out liquid, shred the pork and return to crock pot, and pour some of the liquid back over to keep meat from drying out. 

I served this with Kings Hawaiian rolls, coconut rice, fresh pineapple, sautéed cabbage and onions, and Hawaiian macaroni salad.

Macaroni Salad

May 2022

Hawaiian Macaroni Salad

½ tsp. salt (or to taste)

2 tsp. freshly ground black pepper (or to taste)

1 pound elbow macaroni

½ cup apple cider vinegar (can substitute rice vinegar if need be)

2 cups whole milk

2 cups mayonaisse

1 Tbsp. brown sugar

4 green onions, thinly sliced

2 carrots, peeled and grated

2 celery ribs, finely chopped

In a large stockpot, bring 4 quarts of water and 1 Tbsp. salt to a boil.  Stir in pasta and cook until very soft, about 15 minutes, stirring often.  Drain well, transfer to a large bowl, and stir in vinegar.  Cool at least 10 minutes.  

Meanwhile, in a small bowl, whisk together milk, mayonnaise, brown sugar, salt and pepper to taste.  Pour over cooked macaroni and stir until evenly cooked.  Fold in the green onions, carrots, and celery and stir to combine.  Cover and refrigerate for at least an hour. 

This makes about 12 (1 cup) servings. 

Served with Kahlua pork, coconut rice, fresh pineapple, sautéed cabbage and onions, Kings Hawaiian rolls. 

Coconut Rice

May 2022 

Coconut Rice in the Instant Pot

1 cup water or broth

1 (13.25 oz.) can coconut milk

2 cups uncooked long grain white rice, jasmine rice, or parboiled rice

¾ tsp. sea salt

1-2 tsp. coconut oil (optional)

Add the water (or broth) to the Instant Pot.  Shake up the can of coconut milk well before opening and adding it to the pot.  Place rice in a mesh strainer and rinse for a minute under cold water.  Shake off excess water and add the rice to the pot.  Add in the sea salt and optional coconut oil. 

Cover the Instant Pot and lock the lid in place.  Cook at Manual High pressure for 5 minutes.  Allow for a 10 minute natural pressure release then release remaining steam and remove the lid.  

We served this with with Kings Hawaiian Rolls, Kahlua pork, fresh pineapple, sautéed cabbage and onions, and Hawaiian macaroni salad.

Chicken Fettuccine Alfredo (IP)

April 2022

Chicken Fettuccine Alfredo in the Instant Pot

16 oz. uncooked fettuccine noodles or any kind of pasta you like

3 Tbsp. unsalted butter, cubed

3 garlic cloves, minced

1 pound boneless skinless chicken breast (whole - will shred after cooking)

1 tsp. sea salt

½ tsp. black pepper

*4 cups broth (may use water) 

1 cup heavy cream (may use half and half, but if you do, add this after the pasta has cooked)

1 cup Parmesan cheese (shaved, shredded or freshly grated)

¼ cup parsley

Break fettuccine noodles in half and scatter in crisscross positions in the Instant Pot.  Scatter butter and garlic over top of noodles.  Lay the whole chicken breast on top of the noodles.  Add salt and pepper.  Add broth and heavy cream to the pot.  Push the pasta under the liquid to submerge.  

Secure the lid and turn pressure valve to Seal.  Select Manual or Pressure Cook on High for 5 minutes.  When the pressure cook cycle completes, let it sit undisturbed for a full 10 minute natural pressure release.  Then you can release the remaining pressure by carefully turning the pressure valve to Venting position to release any remaining steam.  

Open the lid and use a quick read thermometer to confirm chicken is at least 165 degrees.  Press cancel on the Instant Pot.  Transfer chicken to a covered dish and allow to rest for 3-5 minutes.  

Meanwhile, use tongs to stir the cooked fettuccine noodles into the liquid until well combined.  Separate the fettuccine noodles from each other, as needed.  It will look watery at this stage...

Add the Parmesan cheese to the cooked pasta, stirring until evenly distributed.  Loosely cover the pot and let it rest about 3-5 minutes.  During this time you may shred or slice the chicken.  Then you will stir it into the pasta.  Serve warm and garnish with parsley as desired.  

*My NOTES on this recipe... 

I used more broth than called for.  You MUST use good pasta (the pasta from Aldi worked great - Great Value boxed was horrible and all clumped together.)  I added a small jar of alfredo sauce and that was good for overall liquid content but not necessary at all.  This could easily be made outside the instant pot without too much trouble.  Might be worth it...

Sausage and Shells (IP)

The Jeffrey Eisner recipe making the rounds lately... https://pressureluckcooking.com/instant-pot-sausage-shells/

Instant Pot Sausage and Shells
4 Tbsp. butter
2 large shallots, diced
1 pound Italian sweet sausage (can use 2 pounds and add hot sausage) sliced into ½ inch pieces before cooking - I removed the casings.

1 Tbsp. crushed garlic

3 cups garlic broth - use Better than Bouillon and water  (can also use chicken broth)

1 cup white wine  (can also use chicken broth)

1 tsp. Italian seasoning

½ tsp. dried parsley

10 oz. cherry or grape tomatoes

1 pound box medium size pasta shells

5 oz. baby spinach

⅓ cup half and half or heavy cream

5.2 oz. package Boursin Garlic and Fine Herbs Cheese cut into small crumbles

1-1½ cups of grated parmesan cheese, plus more for topping, if desired

14 oz. can artichoke hearts, drained and roughly ripped by hand

Add butter to the Instant Pot and hit Saute - on High setting.  When butter is sizzling, add in shallot and cook for 2-3 minutes.  Add sausage and garlic and stir together for 2 more minutes.  Sausage should not fully cook.  

Next, add in wine, broth, all seasonings, and tomatoes.  Stir well.  

Finally, add the pasta shells on top but DO NOT STIR.  Allow them to be submerged under the liquid by smoothing them out with a spoon but don't worry if some are sticking above the liquid.  Top with the spinach (it will fill the pot).  DO NOT STIR. 

Secure the lid and press cancel then Manual or Pressure cook for 6 minutes.  Quick release when done.  

Stir in the half and half, parmesan, boursin, and artichoke hearts for about 2 minutes until the cheeses are fully melted into the sauce.  Let it rest another 5 minutes to thicken.  

Asian Garlic Noodles (IP)

Instant Pot Asian Garlic Noodles

¼ cup sesame oil

1 pound baby bella mushrooms, sliced

1 large bell pepper, sliced into matchsticks

9 cloves garlic, minced or pressed

2 ½ cups garlic or chicken broth (use water and Better Than Bouillon) 

1 pound spaghetti

2 Tbsp. butter

2 tsp. dried tarragon

¼ cup oyster sauce

¼ cup hoisin sauce

1 Tbsp. low sodium soy sauce

1 Tbsp. ginger, minced or pressed

2 tsp. chili-garlic sauce or sriracha (optional)

1 bunch green onions, sliced with some reserved for garnish

2 Tbsp. sesame seeds, with some reserved for garnish

Add the sesame oil to the Instant Pot, hit Sauce, and adjust so it is on the More or High setting.  After 3 minutes of heating, add the mushrooms, peppers, and garlic and sauce for 3 minutes.  

Pour in the broth and stir well, deglazing the pan.  Break the spaghetti in half and add to the pot, making sure it is submerged in the broth but DO NOT STIR.  Some may stick above the broth - that is okay.  Top with the butter and tarragon.  

Secure the lid and hit Manual or Pressure Cook on High pressure for 8 minutes.  Quick release when it is done.  While this is cooking, whisk together the oyster sauce, hoisin sauce, soy sauce, ginger, and chili-garlic sauce (if using) and set aside.

When done pressure cooking (after safely releasing pressure), remove the lid and stir in the sauce mixture.  Let sit in the pot for 5 minutes to allow the sauce to thicken.  Toss in the green onions and sesame seeds and serve.

If you want to add a protein, you can add 1 pound of diced chicken or beef with the veggies in the first step.  If you want to add shrimp, add thawed, medium sized shrimp at the same time as the sauce.  Hit saute and allow the heat in the pot to cook the shrimp until they are opaque - about 3-5 minutes.  

Meatball Hoagies

These were really good!  We also made these for that family movie night back in July.  Again, I wish I had a photo of them. 

Bavarian Meatball Hoagies

1 package (32 oz) frozen fully cooked Italian meatballs  (FarmRich is a good brand to use)

½ cup chopped onion

¼ cup packed brown sugar

1 envelope onion soup mix

1 can beer (can use nonalcoholic beer)

12 hoagie buns, split

3 cups shredded Swiss cheese

In a 3 qt. slow cooker, combine meatballs, onion, brown sugar, soup mix, and beer.  Cook, covered, on low until meatballs are heated through - about 3-4 hours.  NOTE - I used my Instant Pot and just cooked it all together on Manual High Pressure for about 8 minutes. 

I buttered the hoagie buns and slightly toasted them on a baking sheet in the oven at 425 degrees.  Then placed 5-6 meatballs on each bun bottom.  Top with about ¼ cup cheese on each sandwich.  Place baking sheet back in oven and broil sandwiches, open faced, for 2-3 minutes or until the cheese is melted.  Place the bun tops back on and serve. 

Updated - now have photos!

Beef and Noodles (IP)

I will definitely make this again, but this recipe needed a bit more flavor.  I'll figure out how I want to do that the next time...

Instant Pot Beef and Noodles

• 2 Tbsp. Olive Oil
• 2 Tbsp. Butter
• 2 ½ lb. Beef Chuck or Bottom Round Roast
• 2 tsp. Salt
• 2 tsp. Garlic Powder
• 1 tsp. Onion Powder
• ½ tsp. Paprika
• 6 cups Beef Broth
• 1 Tbsp. Worcestershire Sauce
• 24 oz. bag Frozen Egg Noodles
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water

• Turn the instant pot on to saute (high) and add the olive oil and butter.
• Cut the roast into large cubes and season with the salt, pepper, garlic powder, onion powder, and paprika.
• When the butter has melted add half of the beef cubes to the pot and sear on each side. Remove the beef from the pot to a large plate. Repeat searing with the second half of the beef cubes and then remove them to the plate.
• Add about 1/4 Cup of the beef broth to the instant pot and use a wooden spoon to deglaze and scrape any browned bits from the bottom of the pot.
• Turn the Instant Pot off.
• Add the seared beef along with any juices that collected on the plate, the Worcestershire sauce, and remaining beef broth to the pot.
• Place the lid on the pot and set the valve to seal.
• Cook on manual high pressure for 45 minutes.
• When the timer is up, allow the instant pot to natural pressure release (don't open the seal) for 10 minutes. Once 10 minutes is up, open the seal to manually release any pressure that is left.
• Open the instant pot lid and shred the beef then turn the pot back on to saute (less). Add the egg noodles and cook for 10 minutes until noodles are soft.
• While the noodles are cooking whisk together the cornstarch and cold water in a small bowl.  Add the cornstarch slurry to the pot when the noodles are cooked with the pot still in saute mode.
• Turn the instant pot off and serve the beef and noodles immediately as is, or with mashed potatoes.

I found this recipe here...

Creamy Lemon Chicken (IP)

This was good.  I served it with Panko Zucchini and mashed potatoes.  

Creamy Lemon Chicken in the Instant Pot

4 chicken breasts

½ tsp. salt

2 Tbsp. olive oil

4 Tbsp. butter

1 small onion, diced

4 cloves garlic, minced

1 tsp. fresh thyme leaves (I used dried)

1 cup chicken broth

another ½ tsp. salt

1-2 Tbsp. corn starch

1-2 Tbsp. cold water

2 lemons, zested and juiced

¾ cup heavy cream (I used half and half)

Season both sides of the chicken breasts with salt and pepper.  Turn the Instant Pot on Sautés.  When hot, add the olive oil and then the chicken.  Brown the chicken on both sides.  Set aside.  Add butter and onion to pot and saute.  Scrape up the browned bits on bottom of pan.  Add the garlic and thyme.  Cook for 30 seconds, stirring constantly.  Add the broth, lemon juice, and salt.  Stir well and get any remaining browned bits up from bottom of pan.  Cancel Saute.

Put the chicken back in the pot, put the lid on and set vent to seal.  Cook on Manual High pressure for 7 minutes.  When finished, allow for natural pressure release for 7 minutes.  Then manually release any remaining pressure.  Remove chicken and set aside.  Turn on Saute again.  Mix the corn starch and water together and add to the sauce when it begins to simmer.  Stir the sauce to thicken.  Turn off Saute and stir in the lemon zest and heavy cream (or half and half).  Slice the chicken into strips and put back in the sauce in the pot.  Serve over rice or mashed potatoes.  

I found this recipe here...

Lemon Chicken Risotto (IP)

I made this dish for April Wine Night on zoom.  It was very good.  I do love a good Instant Pot Risotto.

Lemon Chicken Risotto in the Instant Pot

butter - half a stick

1 pound chicken breast cut into 1 inch cubes

1 medium onion, diced

3 cloves garlic, finely chopped

1 cup dry white wine

juice of one lemon

1 cup uncooked arborio rice

1 tsp. salt

2 cups chicken or vegetable broth

¾ cup shredded parmesan cheese

Place 2 tablespoons of butter in your Instant Pot and press saute. Once the butter has melted, add the onions and saute, stirring occasionally, for 5 minutes or until caramelized.

Add garlic cloves and chicken and saute for 2 minutes.

Add white wine and lemon juice to deglaze the pot, scraping any brown bits with a wooden spoon. Add rice and stir to combine.

Add the salt and stock. Stir.

Secure the lid with the steam vent in the sealed position. Press manual and set on high pressure for 6 minutes.

Once the timer sounds, press keep warm/cancel. Allow the Instant Pot to naturally pressure release for 10 minutes. Using an oven mitt, do a quick release. When the steam venting stops and the silver dial drops, carefully open the lid.

Add the remaining butter and the parmesan, parsley and lemon zest, then quickly stir until the butter and parmesan are fully mixed in. Allow the mixture to rest for 10 minutes.

I found this recipe here...

BBQ Chicken Wings (IP)

BBQ Chicken Wings in the Instant Pot

I love to serve this with rice (made with chicken bouillon) and creamed brussels sprouts.  So good!  You can also make regular chicken drumsticks and/or thighs the same way... just increase the time in the IP.  

Trust me, we made more than this...  :D

BBQ Chicken Wings

2 pounds chicken wings and drumettes

1 to 1 ½ cups BBQ sauce of your choice

1 cup water or chicken broth

Pour the 1 cup of liquid in the Instant pot inner pot.  Place a steamer basket or silicone colander in your instant pot.  Place the chicken wings inside (just to keep them above the liquid while cooking... however it works for you to do that.)  Put the lid on the Instant Pot, set the vent to seal and cook on High for 5 minutes.  After cooking time allow for a full natural pressure release.  Remove the chicken wings from the Instant Pot and pat dry with paper towels.  In a large bowl, toss the wings and drumettes with another ½ to 1 cup of BBQ sauce of your choice.  When fully coated lay in the Air Fryer.  Cook at 375 for about 8 minutes (watch to be sure you don't overdo them.)  

Instant Pot Creamy Tomato Soup

Instant Pot Creamy Tomato Soup
1 Tbsp. butter
½ small onion, chopped
1 tsp. minced garlic
1 Tbsp. dried basil
28 oz. crushed tomatoes
28 oz. diced or stewed tomatoes
2 cups chicken broth
1 tsp. sugar or brown sugar (optional)
1 cup half and half (or heavy cream)

Turn Instant Pot on Saute.  Add the pat of butter and then the onions and garlic. Add in the dried basil and saute all for several minutes until softened.  Add the broth, then the 2 cans of tomatoes.  Rinse the tomato cans out with a tiny bit of water and add to the pot.

Turn off Saute and place the lid on the Instant Pot. Set to Soup for 20 minutes.  Allow for a 5 minute natural pressure release then manually release any remaining pressure.  Remove lid and add in the sugar.  Stir.  Then slowly stir in the half and half, mixing together well.  (I used a whisk)

Honey Mustard Chicken (IP)

Honey Mustard Chicken in the Instant Pot
about 5 chicken thighs or smaller chicken breasts
salt and ground black pepper to taste
3 Tbsp. honey
3 Tbsp. dijon mustard
1 Tbsp. soy sauce
½ cup chicken broth
1 tsp. olive oil
5 cloves garlic
1 Tbsp. chopped parsley

Season the chicken thighs with salt and pepper to taste.  Mix the honey, dijon mustard, soy sauce, and chicken broth together in a small bowl.  Stir to combine well.

Turn the Instant Pot onto Saute mode.  When fully heated add the olive oil and saute the chicken to brown, on both sides. 

Add the garlic and saute for about 30 second.  Then add the mixture of honey, mustard, soy sauce and chicken broth.  Lock the lid on and set vent to seal.  Cook on Manual High Pressure for 10 minutes.  Allow for a 10 minute natural pressure release then quick release any remaining pressure. 

Note - I followed this recipe in my 6 quart (and it was enough liquid) but when I made it in my 8 quart I increased the amount of broth to 1 cup.  That made it extra saucy but we liked that.  You can always thicken the sauce at the end with a little corn starch and water slurry. 

Potatoes Au Gratin (IP)

This was my first time to use the Instant Pot to make au gratin or cheesy potatoes.  It will not be the last!  While you finish them in the oven, the instant pot allows you to make these on a regular night for dinner.  It no longer takes hours to get cheesy potatoes!

Au Gratin Potatoes using the Instant Pot
2 Tbsp. butter
½ cup chopped onion
1 cup chicken broth
6-8 potatoes, about 2 pounds, sliced to ¼ inch thickness
½ tsp. salt
⅛ tsp. pepper
½ cup sour cream
1 cup shredded cheese (I used cheddar but could also use monterey jack)

Slice the potatoes and place them in a steamer basket or strainer that will fit inside the inner pot of your instant pot.  Turn the IP on Saute and melt the butter.  Add the onion and brown.  Add the chicken broth and stir to release any browned bits from the bottom of the pan.  (You may need to add a bit more broth or water so make sure you have 1 cup of liquid in the bottom when you pressure cook the potatoes.)  Place the basket with the potatoes in the inner pot and put the lid on.  Be sure the vent is set to seal.  Cook on high pressure for about 3 minutes.  Then do a quick release of pressure.  When pressure is all released, remove lid and remove the basket of potatoes.  Pour the potatoes into a prepared baking dish.  Then select Saute on the IP and add the cheese, sour cream, and spices.  You may also add some milk for consistency at this point.  Stir well to combine and melt the cheese.  You may have to turn Saute off if it is burning.  When sauce is melted, pour it over the potatoes in the pan.  Bake in oven at 400 degrees for about 10 minutes or until the top is browned to your liking.  You may top this with panko crumbs, french fried onions, and/or shredded cheese if you like.

Pasta Bolognese (IP)

Instant Pot Pasta Bolognese
1 pound ground beef
1 pound cavatappi
1 Tbsp. olive oil
1 onion, diced
½ green bell pepper (optional)
1-2 carrots, peeled and sliced penny-style (optional)
3 cloves garlic, minced
28 oz. pureed tomatoes (I used a can of crushed tomatoes)
15 oz. tomato sauce
3 oz. tomato paste (I love the tomato paste in a tube so you don't waste any!)
1-2 Tbsp. worcestershire sauce
2 tsp. dried basil
2 tsp. dried parsley
2 tsp. salt
1 tsp. brown sugar
¼ cup dry red wine (can use beef broth)
black pepper to taste
2½ cups water

Turn Instant Pot on to Saute.  When the pot is hot, add the olive oil and then add the beef to brown.  As the beef browns, stir and then add in the onion, garlic, peppers, and carrots.  Drain any grease if need be.  Add in the rest of the ingredients.  Press Cancel.  Lock the lid and set the vent to seal.  Cook on high pressure for 5 minutes (or half the total cooking time listed on the pasta you are using).  Allow a 5 minute natural pressure release, then do a quick release of any remaining pressure.  Top with shredded cheese of your choice.

Beef Tips in the Instant Pot

Beef Tips in the Instant Pot

1 ½ to 2 pounds sirloin beef tips

2-4 Tbsp. olive oil

¼ cup onions, diced

3 Tbsp. flour

½ Tbsp. garlic salt

½ tsp. black pepper

1 cup beef broth

½ cup red wine

1 can cream of mushroom soup  (I used golden mushroom)

Set Instant Pot to Saute.  When hot, add olive oil then add the beef tips. Stir around then add the onions and saute to brown.  Add garlic salt, pepper, and flour and continue stirring it all around.  

Add in the wine and beef broth and be sure to use a wooden spoon to scrape up any browned on bits on the bottom of the pan.  Stir in the cream of mushroom soup.  Turn the Saute feature off, put the lid on the IP and set the vent to seal.  Then cook on High pressure for 22 minutes.  Allow for 10 minute natural pressure release when done, then you can quick release any remaining pressure.  Serve over rice.

Chicken with Creamy Mushroom Gravy (IP)

Instant Pot Chicken with Creamy Mushroom Gravy
1 pound chicken breasts
10 oz. mushrooms, sliced
1 Tbsp. olive oil
1 Tbsp. chopped parsley
salt and pepper

½ cup heavy whipping cream (I used fat free half and half)
½ cup water
½ cup shredded parmesan cheese
1 Tbsp. corn starch
1 tsp. garlic powder

Season the chicken breasts with salt and pepper and set aside.  Select the Saute mode and add olive oil to the inner pot when it is hot.  Add mushrooms and saute until they release their juices, stirring occasionally.  Add the cream (half and half), water, garlic and stir until mixed.  Turn off Saute.  Add the chicken breasts to the pot, nudging aside the mushrooms so the chicken is sitting on the bottom of the pan, submerged in the liquid.  Cover and lock the lid, setting the vent to seal.  Cook on Manual High Pressure for 6 minutes.  When it is finished, allow for at least a 5 minute natural pressure release, then quick release any remaining pressure.

Remove the chicken and select saute on the pot.  Remove about ¼ cup of the liquid and mix with the corn starch, stirring until smooth.  Then stir that back into the liquid and stir until it has thickened slightly.  Add in the parmesan cheese and seasonings.  Serve the sauce over the chicken.

Pot Roast (IP)

Two ways I have cooked pot roast in the Instant Pot.

The first way was to season the beef on all sides with a little steak seasoning, garlic, pepper and salt to taste.  Then brown the pot roast on all sides in the Instant Pot.  Add in beef broth and some red wine.  (I used about 1 cup broth and ½ cup wine).  I also added an au just seasoning packet and mixed in with the liquid.  I cooked the beef for 40 minutes and then did a quick release of pressure.  Added in the carrots and potatoes and put the lid back on and cooked for another 8 minutes with about 10 minutes natural pressure release followed by a quick release of any remaining pressure.

Also have made this one (pictured below) from Pressure Luck (a great IP site)
Here is the link for that recipe.  https://pressureluckcooking.com/recipe/instant-pot-roast/

Creamy Chicken Piccata (IP)

Creamy Chicken Piccata in the Instant Pot
1 pound boneless skinless chicken breast sliced horizontally into halves.
            (I use Schwans 4 oz. chicken breasts)
¼ cup flour
salt and pepper to taste  (a pinch and a dash)
1 Tbsp. olive oil
1 Tbsp. butter
2 cloves garlic, minced
½ cup chicken broth
½ cup heavy whipping cream
2 Tbsp. grated parmesan cheese
¼ tsp. salt to taste
2½ Tbsp. lemon juice
1 Tbsp. capers in a jar.  Use capers only - no juice
1 Tbsp. chopped parsley

Mix the flour, salt and pepper in a dish.  Dredge the chicken with the flour.  Turn on the Saute mode on the Instant Pot.  When the pot is fully heated add the olive oil and butter.  Brown the chicken on both sides, about 2-3 minutes per side.

Add the garlic and cook a bit.  Add the chicken broth, heavy whipping cream, grated Parmesan cheese, salt, lemon juice, and capers.  Cover the pot and press Cancel, then Manual high pressure and set for 10 minutes.  Allow a 2 minute natural pressure release, then do a quick release of pressure.  When the valve drops remove the cover.  Turn to Saute mode and cook for a couple of minutes more to thicken/reduce the sauce.  You may add more salt or lemon juice to taste.  Top with the parsley and serve with plain pasta.

Shonda's Quiche (IP)

Shonda shared her method of making quiche in the Instant Pot.  It is a winner!  And then, because she is such a wonderful friend, she gave me a silicone pan identical to hers so that I could make it 'just like Shonda'.  :)  We are all happy now.  :)

Here is Shonda's recipe for Quiche in the Instant Pot...

"I used 8 eggs, 1 cup of milk, salt and pepper. Then throw in whatever you like. I had sausage, onion, green pepper and cheese. Spinach is excellent as well. 30 min manual high then 10 min NPR.  I will probably do a quick release next time because there was a lot of moisture I too if it.  I set my silicone pan on top of my wire insert so I could lift it out easily.  Added water to the bottom of the pot."

And then she added this note a different time she made it...

"This is the recipe I had posted previously. The difference this time was I sautéed spinach and onion then added bacon. I pour the egg mixture on top."


For the one I made (that you see pictured here) I did her second version with the sautéed spinach, onion, and bacon.
And here is a link to the silicone baking pan that we used for this recipe.  It is the Sockerkaka baking mold from IKEA.  https://www.ikea.com/us/en/catalog/products/00256623/