We are all about easy meals, but making them affordable is even better! These 3 recipes are a breeze to throw together, and taste delicious! We have 1 Instant Pot Keto recipe, one loaded with carbs, and the other a healthy dinner idea!
I would love to hear what kind of recipes or dinner ideas you want to see! Hope you have a good Monday and stay warm!
Find the recipes below:
Instant Pot BBQ Wings:
Ingredients:
3 pounds chicken drums or wings
1/2 tablespoon seasoned salt
1 cup water
Favorite Buffalo Sauce
Directions:
Toss chicken wings with seasoned salt.
Pour 1 cup water into inner pot of pressure cooker. Place rack or steamer basket inside instant pot.
Place seasoned wings on rack or in steamer basket.
Close the lid and make sure the knob is turned to SEALING.
For Fresh Wings: Cook on high pressure for 10 minutes.
For Frozen Wings: Cook on high pressure for 15 minutes.
Once the cook time is done, turn the knob to VENTING to let the pressure out.
Remove chicken wings from instant pot and place in large bowl.
Pour half the buffalo sauce over the chicken wings and gently toss.
Place the chicken wings on a baking sheet lined with foil and topped with a cooking rack.
Broil chicken wings under high heat for 2-3 minutes per side to crisp up the chicken skin.
Brush the chicken wings with remaining buffalo sauce and serve with ranch dressing.
Bacon Mac and Cheese:
1/2 cup bacon bits
1 pound uncooked macaroni pasta
4 cups water
2 tablespoons unsalted butter
2 teaspoons salt
1 (5-ounce) can evaporated milk
2 cups shredded cheddar cheese
black pepper to taste
Directions:
Add the pasta, water, butter, and salt into the Instant Pot.
Close the lid and turn the knob to SEALING. Cook on high pressure for 4 minutes cook time
When time is done, turn the knob to VENTING.
Remove lid and stir in the evaporated milk, cheeses and black pepper.
Using the sauté setting, cook for about 4 minutes or until the cheese had melted, stirring frequently.
Stir in bacon and serve warm
Garnish with additional bacon if desired
Chicken Teriyaki Bowls:
1 pound boneless skinless chicken breasts, cooked
salt and freshly ground black pepper , to taste
2 cups uncooked Jasmine rice
2 1/2 cups low-sodium chicken broth (or water)
1 cup carrots
1 head fresh broccoli , chopped into florets
2 cups teriyaki sauce
Directions:
Add rice and 2 1/2 cups of water (or chicken broth) to the bottom of the instant pot. Spread into a single layer, making sure the rice is covered with water.
Add the cooked chicken and carrots to instant pot, nestling it on top of the rice.
Secure the lid, and set the valve to SEALING.
Cook on manual or pressure cook, high pressure, for 7 minutes.
Once the Instant Pot timer beeps, quick release the pressure by turning it to VENTING.
While the mixture cooks in your Instant Pot, cook your broccoli.
Fluff rice with a fork and add broccoli into the pot with the rice.
Spoon servings into bowls and top with desired amount of teriyaki sauce.
Here is my FAVORITE Instant Pot - The Instant Pot Duo:
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Cinematography and Editing Provided by: Adam Moffat (www.adammoffat.com)
#EasyandAffordable #InstantPotDinners #InstantPotRecipes
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