Salisbury Meatballs - Instant Pot Inspirations #3

 I love when I am perusing social media and I come across a recipe that sounds easy and delicious. I was scrolling through Insta this week and saw an Instant Pot picture for Salisbury meatballs. Checked out the recipe and it looked super easy PLUS I already had all the ingredients AND needed a recipe for Thursday's dinner. Winner, winner MEATBALL dinner! You can find the original recipe HERE!

Instant Pot Salisbury Meatballs

Ingedients:
1 lb ground beef
1 egg
1/4 cup panko breadcrumbs (any are fine)
salt and pepper
2 1/2 cups beef broth
1 onion, sliced
8 ounces sliced mushrooms
1 packet onion soup mix
1 tbs tomato paste
2 tbs Dijon mustard

***EQUIPMENT NEEDED: pressure cooker

Directions:
Start saute function on pressure cooker. Heat up 2 tbs olive oil. Meanwhile mix together ground beef, egg, breadcrumbs, and salt & pepper. Form into golf ball size meatballs. Saute meatballs in olive oil until browned on all sides, about 5 minutes. Remove meatballs. Deglaze bottom of pot with 1/2 cup beef broth. Stir in remaining broth, tomato paste, and Dijon. Stir in onion soup mix and fresh onions. Place meatballs back in, top with mushrooms. Place lid on pressure cooker and set to high manual pressure for 10 minutes. Once pot comes to pressure, then has its 10 minute cook time, do a quick release when 10 minutes is up. If you like a thicker gravy, feel free to make a cornstarch slurry and stir it in and cook for 5 minutes on the saute function on high. We served ours with some cheesy mashed potatoes. Yum - Enjoy!

Cornbread Casserole - Instant Pot Inspirations #2

It's a new year! Welcome 2020. One of my cooking goals in 2020 is to use my instant pot more. I was so thrilled to get it and then so scared to use it. Now I am completely in love. For New Year's day dinner I made one of my side dishes in it and I want to share the recipe with you to start the new year right! It came out so much moister and more tender than the oven version and I think you will enjoy it as much as I did. I found the original recipe HERE and then modified it slightly. You will need an electric pressure cooker for this recipe as well as a mini bundt pan (preferably nonstick). I found the bundt pan super cheap at my local Aldi a few months ago, but I know you can also find them at Amazon, and I believe possibly Walmart or Target.

Instant Pot Corn Casserole

Ingredients:

• 2 eggs
• 1 box Jiffy cornbread mix
• 1 cup shredded cheddar
• 1 can creamed corn
• 4 tbs melted butter
• 1/2 cup sour cream (I only use Breakstone's)
• salt & pepper

Directions:
Mix all ingredients together. Grease mini bundt pan. Pour batter into pan and then cover tightly with foil. Put two cups of water in the inner pot. Place your trivet inside (mine is the metal one that comes with your pot, I also believe they sell silicone versions and you could also use that with no problem), and then place the bundt pan on your trivet. Secure your lid and make sure your valve is set to sealing. Hit the pressure cook button and set your time to 45 minutes. When the cooking is complete, do a quick release. Once your pin drops, carefully remove the bundt pan and let cool for at least 5 minutes. Then carefully remove the casserole from the bundt pan onto a plate. Enjoy!

Creamy Lemon Chicken Pasta -Instant Pot Inspirations #1

I have had an Instant Pot for almost 2 years now. It literally took me a year and a half from when I got it to take it out of the box and use it. I was nervous about how the whole pressure thing would work. I am so glad I finally got up the courage because I absolutely love it! I have the 6 quart IP-DUO model. After watching endless YouTube videos, mostly from Pressure Luck, I have ventured into pressure cooking and it is going well. I made this particular recipe this week and both hubs and I loved it. He said it was the most tender chicken we've ever made. That's a pretty big deal! You definitely have to have an Instant Pot to exactly replicate this recipe. But you could also use the ingredients as a guideline to make a delicious pasta dish using traditional cooking methods. But really, get yourself an Instant Pot because it is really fun to cook in and does SO many things! You can find the original recipe, by Pressure Luck, HERE.

Creamy Lemon Chicken Pasta -Instant Pot Recipe

Ingredients:

• 2 chicken breasts, diced into bite size chunks
• 2 lemons, juiced
• 1/3 cup heavy cream
• 2 cups chicken broth
• 2 cups garlic broth ***see note
• 1 box (12 oz) penne
• 1 tbs capers
• 1-2 cans artichoke hearts (I omitted this because hubs is not a fan)
• 4 tbs butter
• 1 shallot, diced (I used a small onion)
• 1 tbs garlic, minced (about 3 cloves)
• 1 cup grated Parmesan
• salt and pepper

***note - to make garlic broth you use a tablespoon of Better Than Bouillon garlic flavor in 2 cups of water. If you don't want to go to the trouble, just sub 2 more cups of chicken broth and add a sprinkly of garlic powder

Directions:
Add butter to your Instant Pot and hit "saute". The saute function should be on the high setting. Once the butter melts, add your shallot/onion. Season with salt and pepper. Cook for 2 minutes and then add the garlic and the chicken. Cook an additional 2 minutes (the chicken will not be cooked through at this point. That's ok, the pressure cooking finishes the chicken completely). Add your broth and lemon juice. Add in your box of pasta on top and gently press down into the broth/chicken mixture but DO NOT STIR. Put your Instant Pot on the Pressure Cook setting on high for 6 minutes. Use the Quick Release when the 6 minutes is up. At this point stir in your artichoke hearts (if using), cream, and capers. Stir well. Serve with additional Parmesan. Enjoy!