Instant Pot Chicken Fajitas

Switch up taco night and make Instant Pot Chicken Fajitas your new go-to easy weeknight dinner. Simple to prepare by adding sliced chicken, peppers and onions to your pressure cooker and then cooking with the push of a button. It can even be optionally prepared ahead of time and stored in the freezer (hello “dump” dinners). Serve with all your favorite fajita fixin’s! Made in partnership with my friends at Farmer Focus!

Instant pot chicken fajitas recipe.Instant Pot Chicken Fajitas

We are all about super simple weeknight dinners here, and this Instant Pot Chicken Fajitas checks all of those boxes. It takes minimal amount of time to prepare, is cooked using our favorite hands-off cooking kitchen gadget and is SO DELICIOUS. But the bonus? This can be prepared in batches ahead of time and stored in the freezer for the ultimate fast, healthy dinner. We’re talking another great dump dinner idea with this fajita recipe!

The truth is, fajitas are already a pretty quick dinner idea. But what makes cooking them in the Instant Pot so unique, especially when prepared ahead of time as a dump dinner, is that it truly is a place-all-the-ingredients-in-the-pressure-cooker dinner, set a button and walk away until you hear it beep. Some weeknights, especially when you have a busy family, are too chaotic to think about cooking. But everyone needs a healthy delicious dinner, so this recipe is good to have on hand. 

Serve the chicken fajitas with ALL the fixin’s (or the ones that are easy) like avocado, cheddar cheese, cilantro, shredded lettuce and cauliflower rice.

Dump instant pot chicken fajitas recipe.

How to Make a Dump Freezer Dinner

So let’s talk a little bit about the concept of a “dump” dinner!

A dump dinner is recipe that doesn’t really require too many steps in terms of preparation before it is cooked. Typically you just gather the ingredients, with minimal chopping, and dump them into the cooking equipment. Usually this is either a slow cooker, a stock pot or an Instant Pot. A Freezer Dump Dinner is a meal that is gathered ahead of time and frozen. When you want to cook it, you defrost in the refrigerator overnight and then dump the meal in the cooking vessel when ready to cook!

For this recipe, it will work either way. Gather all off the ingredients for the Instant Pot Chicken Fajitas and either prepare one (or more) batches ahead of time and freeze, or gather up all the ingredients and cook immediately in the Instant Pot.

Ingredients Needed

A Note about the Amount of Liquid

Typically, Instant Pot recipes require a minimum of 1/2 a cup of liquid to work. This recipe doesn’t require any added liquid, minus lime juice. We originally started testing this with 1/2 cup of added liquid and the Instant Pot Chicken Fajitas quickly turned into soup, so we kept testing less and less liquid until we discovered that there was no added liquid needed because the peppers, onions and chicken release so much. We’ve tested this in 3 different types of Instant Pots, including an Instant Pot that has the “burn notification” ability. We never ran into a problem of there not being enough liquid released before the dish came up to pressure, and nothing ever burned.

If you are really concerned, you can add in liquid, but it will result in more of a soup than fajitas.

Why We’re All About Good Quality Chicken

I am so happy to partner again with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Instant pot chicken fajita on a plate.Fajita Toppings

If you like this Instant Pot Chicken recipe, check out these others:

Watch the video:


0.0 rating

Instant Pot Chicken Fajitas

Switch up taco night and make Instant Pot Chicken Fajitas your new go-to easy weeknight dinner. Simple to prepare by adding sliced chicken, peppers and onions to your pressure cooker and then cooked with the push of a button. It can even be optionally prepared ahead of time and stored in the freezer (hello "dump" dinners). Serve with all your favorite fajita fixin's!


Yield 4
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 26 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. Add chicken, peppers, onion, chili powder, salt, pepper, paprika, cumin, cayenne and lime juice to the Instant Pot and mix together. Place the tomato paste on top without stirring. Cover and set the steam valve to sealing. Cook on manual high pressure for 6 minutes, then manually release the pressure.
  2. Stir together the chicken and serve immediately with tortillas and desired toppings.

Recipe Notes

  1. To make it a dump freezer meal prep: Gather your ingredients and place everything in a gallon sized freezer bag and seal tightly. Storage flat in the freezer. To defrost, place in the refrigerator the night before and cook according to instructions.

Nutrition

Loading nutrition data...

Instant Pot Chicken Fajitas

Looking for some Instant Pot Chicken Recipes that are quick, flavorful and easy to make? We’ve rounded up a list of 18 of our favorites that are sure to be an instant hit for your family!

Instant Pot Chicken Recipes

Looking for some healthy and delicious ways to cook chicken in the Instant Pot? We’ve rounded up 18 of our favorite chicken recipes for the Instant Pot that are sure to please just about everyone. From creamy Honey Mustard Chicken Wings to Chicken Parm Soup, we’ve got a little bit of something for everyone. Are you an Instant Pot newbie? Be sure to check out our round-up of easy recipes to make in the Instant Pot that will get you familiar with what the pressure cooker can do!

Instant pot chicken soup recipes.

Instant Pot Chicken Parm Soup: If you love chicken parmesan, you are going to love this. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors.

Instant Pot Chicken Adobo: This is a take on the classic Filipino dish that results in tangy and savory chicken. It’s perfect for nights you need a healthy dinner but don’t feel like cooking. It’s also gluten-free, Paleo, low carb and Whole30 friendly.

Instant Pot Chicken Tikka Masala: Need a great short to a flavorful weeknight dinner! This delicious dinner uses the pot in pot cooking method, which means cooking the dish *and* the rice all together right in the pressure cooker!

Instant Pot Chicken Cacciatore: This chicken dish has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE. 

Instant Pot Butter Chicken: It’s creamy, perfectly spiced and oh-s0-delicious! It’s a great weeknight dinner at the end of a busy day. This gluten and optionally dairy-free dinner is a one pot meal, thanks to the rice that cooks alongside the chicken. It’s guaranteed to be a new family favorite.

Instant Pot Teriyaki Chicken: This easy-to-make dish is made with only 8 ingredients and no refined sweeteners. It is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!

Instant Pot chicken and rice recipe.

Instant Pot Cheesy Chicken, Broccoli and Rice: Can you ever go wrong when you add together rice, cheese, chicken and broccoli?It is an easy-to-make dinner that the whole family will love and made with a few simple whole ingredients.

Instant Pot Southwest Chicken Soup: A take on the classic soup with chicken, beans, corn and tomatoes. It is simple to make and can optionally be prepared ahead of time and stored in the freezer. It’s as easy as placing all the ingredients in a freezer bag and stashing it away until you are in need of a quick weeknight. Simply defrost in the refrigerator overnight and place everything in an Instant Pot to cook at dinnertime!

Instant Pot Balsamic Chicken: Ready for the juiciest chicken breasts, perfectly cooked potatoes and braised kale in sweet balsamic glaze for dinner without even turning on the stove? Then this Instant Pot Balsamic Chicken is just what you need to make tonight! This dish is perfect for those hot steamy summer nights (or cool, lazy fall or winter ones) when you want to eat a home cooked meal but don’t want to heat up the house. It’s also gluten-free, paleo, low carb and whole30 friendly.

Instant Pot Lemon Chicken with Artichokes and Asparagus: Need a delicious light dinner that doesn’t require much cooking and is so DELICIOUS? Then this Instant Pot Lemon Chicken with Artichokes and Asparagus is just what you need to make tonight! This seasonal and bright dinner is perfect for a night you still want something delicious but don’t want to cook much. It’s also gluten-free, paleo, low carb and whole30 friendly.

How to Cook a Whole Chicken in the Instant Pot: One of our most popular recipes right now! It tastes just like a rotisserie chicken you buy at the store, only you get to control the ingredients! It’s largely hands-off cooking time and the chicken is so juicy! This chicken is perfect to serve as is for dinner, or you can use for meal prep or for other chicken recipes.

Instant Pot chicken wing recipe

Honey Mustard Chicken Wings (Instant Pot or Baked): A perfect game day or dinner wings recipe that everybody will love. They are paleo-friendly and totally gluten-free, and get perfectly crispy with the right amount of sauce-y goodness!

Instant Pot Creamy Cajun Chicken Pasta: This pasta comes together quickly in the pressure cooker and is packed with veggies, chicken, and creamy cajun flavor! It’s gluten-free and an easy weeknight cajun pasta recipe everybody will love!

Two-Ingredient Salsa Chicken: This two-ingredient Salsa Chicken recipe is made in the Instant Pot or Slow Cooker and is the perfect, easy meal prep recipe. It’s simple, fast, and makes the perfect shredded chicken to put on top of salads, in tacos, in burrito bowls, and so much more!

Paleo Chicken and Broccoli: This easy Chinese American style Paleo Chicken and Broccoli in the Instant Pot is so delicious and comes together so quickly! It’s gluten-free, whole30 compliant and is truly a fan favorite for good reason! 

Instant Pot shredded chicken recipe

Classic Chicken Soup: There is no better cure for anything than Chicken Soup. The chicken and broth warms the soup, and the vegetables brighten everything up. It’s a classic for a reason!

Buffalo Chicken Chili: Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

How To Make Easy Shredded Chicken: This Instant Pot shredded chicken is an all-purpose recipe that goes with just about anything!

How To Make Chicken BrothThis chicken broth recipe is my favorite, and I love making it in my Instant Pot for time convenience! It’s so flavorful and delicious in various recipes or just to sip on! Instead of buying chicken to use, save your leftovers and veggie scraps to make TONS of chicken broth at an affordable price!

18 Healthy Instant Pot Chicken Recipes

It’s creamy, perfectly spiced and oh-s0-delicious! This Instant Pot Butter Chicken is a great weeknight dinner at the end of a busy day. This gluten and optionally dairy-free dinner is a one pot meal, thanks to the rice that cooks alongside the chicken. It’s guaranteed to be a new family favorite. Made in partnership with my friends at Farmer Focus!

Instant Pot Butter Chicken with rice and cilantroInstant Pot Butter Chicken Recipe

This Instant Pot Butter Chicken recipe is a great short-cut to a flavorful weeknight dinner! Boneless chicken breasts are cooked in a velvety smooth spiced tomato sauce and served alongside rice. This delicious dinner uses the pot in pot cooking method, which means cooking the butter chicken and the rice all together right in the pressure cooker! This gluten and optionally dairy free dish also reheats well for meal. Go ahead and add this to your favorite Instant Pot Recipes list!

Ingredients for Butter Chicken

Rice on a trivet in the instant pot.What is Pot in Pot Cooking?

This recipe uses the pot in pot method of cooking two different meal components in the Instant Pot at the same time. The ‘Pot in Pot’ method (or PiP) allows food to cook in a separate bowl that’s placed on a trivet on top of the other dish. Steam generated from liquid below the steam rack is used to build pressure and cook the food. In this case, the butter chicken cooks below the trivet and the rice cooks in the bowl on top.

What type of trivet to use

The trivet that typically comes with the purchased Instant Pot will not work for PiP. You must have a trivet that creates at least 2.5″ of space between the bottom of the pot and the trivet. We purchased the egg trivet, that works not only for evenly cooking eggs, but it also works as a steam trivet for PiP cooking. The one we purchased came with two trivets, use the one that will allow the bowl to fit over the chicken.

What type of bowl to use

There are two important factors to consider when choosing the bowl for PiP cooking. The first is whether or not the bowl is safe to use under pressure. Generally speaking, any stainless steel bowl will work. Also, oven safe glass such as pyrex can work. This is what we’ve primarily used for PiP cooking.

Chicken breast package for butter chicken made in the instant pot

Why Farmer Focus Has Been our Chicken Choice for Years

I am so happy to continue my partnership with my friends at Farmer Focusto bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Butter Chicken instant pot in a bowlDon’t have an Instant Pot?

You can make this soup in the slow cooker too! Though, you’ll have to cook the rice separately.

To Make in the Slow Cooker:

  1. Place all of the ingredients except the cashew cream and butter in the slow cooker. Cook on high for 4-6 hours, or low for 6-8 hours.
  2. 20 minutes before the end of the cooking time, remove the chicken and whisk in the butter and cream. Place there chicken back inside and continue to cook without the lid until the sauce has slightly thickened.

If you like this Instant Pot Chicken recipe, check out these others:

Watch the video:


5.0 rating
2 reviews

Instant Pot Butter Chicken

It's creamy, spiced and oh-so-delicious and this Instant Pot Butter Chicken is the perfect weeknight dinner solution to a busy day. It's a gluten and optionally dairy-free dinner is a one pot meal, thanks to the rice that cooks alongside the chicken and is sure to be a new family favorite.


Yield 4
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 32 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 2 teaspoons avocado oil
  • 6 cloves garlic, minced
  • 2” piece fresh ginger, grated
  • ¼ cup tomato paste
  • 1 cup tomato puree
  • 1 tablespoon garam masala
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
  • 1 cup chicken stock
  • 2 lbs. boneless and skinless chicken breasts
  • 1 cup long grain or jasmine rice, rinsed and drained
  • 1 cup water or broth
  • ¼ cup butter or ghee
  • ½ cup cashew cream (can also use heavy cream or coconut cream)
  • Cilantro, for garnish

Directions

  1. Add oil to the insert of a 6 or 8 quart Instant Pot. Press the saute function, and heat the oil. Once hot, add garlic and ginger and cook while stirring, until fragrant, about 1 minute.
  2. Add tomato paste, tomato puree, garam masala, turmeric, salt and cumin and cook for 3 minutes, stirring occasionally. Shut off the saute function and add in cinnamon stick, chicken stock and stir together. Place the chicken breasts inside.
  3. Arrange a 2.5-inch trivet over the chicken and place a 7-inch oven-safe bowl on top. Add the rice and water to the bowl. Secure the lid and move the steam release valve to Sealing. Cook on manual high pressure for 12 minutes. Move the steam release valve to venting to quickly release the steam pressure. When the floating valve drops, remove the lid.
  4. Remove the rice and the trivet. Fluff the rice, cover to keep warm and set aside. Remove the chicken and dice into bite-sized pieces and set aside.
  5. Press the saute function and whisk in the butter and cream and cook until slightly thickened, about 2 minutes. Add the diced chicken back to the pot to heat through.
  6. Serve the chicken with the rice, and garnish with cilantro, if desired.

Nutrition

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Instant Pot Butter Chicken

This easy-to-make Instant Pot Teriyaki Chicken is made with only 8 ingredients and no refined sweeteners. It is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!

Chicken teriyaki recipe cooked in the instant potInstant Pot Teriyaki Chicken Recipe

This Instant Pot Teriyaki Chicken recipe is not only healthy, but also super delicious. It’s made easy in the Instant Pot with just 8 ingredients. Serve it with your favorite side, but we suggest white rice, cauliflower rice and if you’re feeling like you need some extra veggies in your life some green beans or broccoli would fit right in here. We love this chicken teriyaki recipe because it’s one of those magical recipes that is so easily made paleo and with other dietary restrictions in mind by simply using real whole ingredients. A combination of honey and coconut sugar give it that characteristic sweetness and color. Then ginger and garlic give it that bright, bold flavor. And finally, the sauce is thickened with a slurry made from arrowroot.

Dump freezer teriyaki chicken in a freezer bag

Ingredients for Instant Pot Teriyaki Chicken

How to Prep This Ahead of Time

What we love about this dish is that you can prepare batches of this Chicken Teriyaki ahead of time and place in the freezer for the next time you need an easy dinner! This dinner meal prep is known as a freezer dump recipe. It’s as easy as placing all the ingredients in a freezer bag and stashing it away until you are in need of a quick weeknight. Simply defrost in the refrigerator overnight and place everything in an Instant Pot to cook at dinnertime!

Chicken Teriyaki Instant Pot

How to Make a Dump Freezer Dinner

So let’s talk a little bit about the concept of a “dump” dinner. A dump dinner is recipe that doesn’t really require too many steps in terms of preparation before it is cooked. Typically you just gather the ingredients, with minimal chopping, and dump them into the cooking equipment. Typically this is either a slow cooker, a stock pot or an Instant Pot. A Dump and Start meal refers to a meal that you just gather the ingredients, dump them in your pot and start cooking. A Freezer Dump Dinner is a meal that is gathered ahead of time and frozen in a bag. When you want to cook it, you defrost in the refrigerator overnight and then dump the meal in the cooking vessel when ready to cook!

For this recipe, it will work either way. Gather all off the ingredients for the Teriyaki Chicken and either prepare one (or more) batches ahead of time and freeze, or gather up all the ingredients and cook immediately in the Instant Pot or Slow Cooker.

How to Make it with Rice in the Instant Pot

Since this dish pairs beautifully with rice. To save yourself the time of preparing rice separately you can just cook it in the Instant Pot. This is known as ‘Pot in Pot’ cooking. The ‘Pot in Pot’ method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot.  Steam generated from liquid below the steam rack is used to build pressure and cook the food. It’s easy, you just need to put the container being used for PIP cooking on a rack, and not directly in the inner pot.

For this recipe, it calls for cooking the chicken for 9 minutes, which is the minimum needed to cook this dish. If you wanted to cook rice at the same time, you can increase the cooking time to 11 minutes, which will cook both the rice and the chicken at the same time. 

To Make Rice with the Chicken:

Place all of the ingredients in the Instant Pot as the Teriyaki Chicken recipe states.

Then, arrange a 2.5-inch trivet over the chicken and place a 7-inch oven-safe bowl on top. Add the equal portions of rice and water to the bowl, along with a pinch of salt. For this recipe, 1 cup of dry rice would be sufficient.

Then cook on Manual High Pressure for 11 minutes.

Teriyaki Chicken Instant Pot Recipe

If you like this chicken recipe, check out these others:

If you like this Instant Pot Recipe, check out these others:

4.5 rating
4 reviews

Instant Pot Chicken Teriyaki

This easy-to-make Instant Pot Teriyaki Chicken is made with only 8 ingredients and no unrefined sweeteners. It is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!


Yield 4
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 24 minutes
Recipe Type: Dinner
Cuisine Gluten-free, Paleo
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Optional Garnish:

Directions

  1. If preparing ahead and placing in the freezer: Gather your ingredients and place everything except the arrowroot and water, in a gallon sized freezer bag and seal tightly. Storage flat in the freezer. To defrost, place in the refrigerator the night before.
  2. To cook: Combine all of the ingredients in a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 9 minutes with a quick pressure release once finished. 
  3. Make a slurry: whisk together the arrowroot with 2 tablespoons water. Press the saute function on the Instant Pot. Pour in half of the slurry mixture and mix together. If not thickened enough, add in the remaining slurry, until the sauce has reached your desired consistency. Shut off the saute function.
  4. Serve hot with white rice or cauliflower rice. Garnish with sesame seeds, red pepper flakes and cilantro.

Recipe Notes

  1. Want to make this even easier and cook some rice alongside the chicken? Check out the body of the post for information on how to do this.
  2. To make this in the slow cooker:
    1. Place all of the ingredients except the arrowroot and water in a slow cooker. Cook on high for 4-6 hours, or low for 6-8. 
    2. 20 minutes before the end of the cooking time, make a slurry by whisking together the arrowroot and the water. Pour in half of the slurry mixture and mix together with the sauce. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture.

Nutrition

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Instant Pot Teriyaki Chicken

If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!

Chicken parmesan soupInstant Pot Chicken Parmesan Soup

This Instant Pot Chicken Parm Soup takes all the classic flavors of chicken parmesan but cooked up conveniently in soup form, without much work. It is pure comfort food in a bowl, but this version is lightened up compared to the classic. This dish starts off by cooking up chicken in a flavorful broth, quickly, in the Instant Pot. Then some pasta is cooked right in the broth, though this step is optional if you want to keep it low-carb. We then top the soup with parmesan cheese and my favorite gluten-free breadcrumb alternative: pecan breadcrumbs! I really love how special these nut breadcrumbs make the dish. They are naturally gluten-free and really give you that breadcrumb flavor, in a nutrient dense form.

Why Cooking Dinner in the Instant Pot is the Best

We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Instant Pot Chicken Parm soup is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients. All that means an easy delicious meal without much effort.

Ingredients for chicken Parm soupChicken Parm Soup Ingredients

A Note about Cooking Pasta in Soup

We call for cooking the pasta directly inside the tomato broth for this soup. But a word of caution, only do this if you plan to consume immediately. As with any soup recipe, if you cook the pasta directly in the soup, the longer it sits the more broth the pasta will soak up. Eventually the pasta will become water logged if stored, and can disintegrate. So if you want to make this soup as a make-ahead lunch or dinner, cook the pasta and store the pasta separately and only add it when you are ready to eat.

Instant pot chicken parm soup with a ladleWhy we Choose Farmer Focus to Raise the Chicken We Buy

I am so happy to continue my partnership with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Sprinkling Parm on chicken Parm soupSwaps for this Chicken Parmesan Soup

Want to make this dairy-free? Simply leave out the cheese on the top! Of course, part of the flavor profile on chicken Parm, is well, the Parm! But this soup is flavorful enough that it won’t be missed too much.

Want to make this nut-free? Go ahead and leave out the pecan breadcrumbs. If you wanted to substitute them with regular or gluten-free breadcrumbs, that works too!

Don’t have an Instant Pot?

You can make this soup in the stove top too!

  1. Heat oil in a dutch oven over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Lower heat and simmer until the chicken is cooked through and tender, about 30 minutes. Remove chicken, dice and set aside
  2. Add in 1 cup of water and bring the broth to a boil. Once boiling, add the pasta and cook according to package instructions.
  3. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
  4. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
  5. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.

Chicken Parmesan soup in a bowl

If you like this soup recipe, check out these others:

If you like this Instant Pot Chicken recipe, check out these others:

Watch the video: 


0.0 rating

Instant Pot Chicken Parm Soup

If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!


Yields 4
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 35 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

For Soup:

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 4 tablespoon tomato paste
  • 2 teaspoons oregano
  • 1-½ teaspoons salt
  • 1 teaspoon pepper
  • 1-28 ounce can diced tomato
  • 1-½ pounds Farmer Focus boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup water, or more if needed
  • 4 ounces penne pasta
  • Parmesan cheese, for garnish
  • Parsley, for garnish

For Pecan “Breadcrumbs”:

Directions

  1. Press the saute function in a 6 or 8 quart Instant Pot and add olive oil. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Shut off the saute function.
  2. Close the lid and set the pressure-release valve to sealing. Cook soup on manual high pressure for 9 minutes with a quick release. Remove chicken, dice to bite-sized pieces and cover to keep warm while the pasta cooks.
  3. Press the saute function on the Instant Pot and add in 1 cup of water. Once boiling, add the pasta and cook according to package instructions.
  4. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
  5. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
  6. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.

Nutrition

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This post is sponsored by Farmer Focus! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Instant Pot Chicken Parm Soup

This Instant Pot Cheesy Chicken Broccoli and Rice is an easy-to-make dinner that the whole family will love. Made with a few simple whole ingredients, this healthy dinner will soon be a family favorite. Made in partnership with my friends at Farmer Focus!

Cheesy chicken broccoli and rice in a bowlInstant Pot Cheesy Chicken Rice and Broccoli

Everyone needs to have a healthy, hearty and most importantly, delicious dinner recipe that can be made quickly on a weeknight, and this Instant Pot Cheesy Chicken, Broccoli and Rice can be it! This easy chicken and rice dinner requires only about 10 minutes of prep and hands on cooking time, while the rest is done easily in the Instant Pot. The rice is creamy, the chicken is perfectly cooked and juicy and the broccoli is crisp tender. We’re confident in saying even the pickiest of eaters will like this one!

Ingredients Needed for Chicken Broccoli and Rice

Instant pot chicken and riceCooking Broccoli in the Instant Pot

We knew exactly what we wanted when we set out to make this recipe: cheesy rice, with perfectly seasoned chicken and broccoli that was not overcooked. But this last bit proved to be the most difficult. Cooking broccoli in the Instant Pot usually results in overcooked broccoli. While for some dishes, that fall apart broccoli mess works, for this we were looking for crisp tender broccoli that stayed whole. Cooking it fully in the Instant Pot by adding it with the rice resulted in broccoli that fell apart. Cooking it in the Instant Pot after the rice had finished cooking for 0 (zero) minutes made the rice burn.

What we turned to was frozen broccoli florets that had been mostly thawed by rinsing under lukewarm water. Good quality frozen broccoli has already been blanched before freezing. Once thawed, the florets are much quicker to cook than fresh broccoli. So for this recipe, we added the thawed broccoli florets to the Instant Pot right after the rice finished cooking. Then closed the lid and allowed the broccoli to steam with the residual heat. This resulted in crisp-tender broccoli.

If you prefer to use fresh broccoli for this recipe you will need to cook it separately first, then add it to the finished rice along with the cheese. To do this in the Instant Pot: cook it first on a steaming rack with 1/2 cup of water on high pressure for 0 (zero) minutes. If you don’t mind broccoli that is fall apart and wish to cook it with the rice, that is fine too! In fact, some kids will prefer it this way. It will result in soft broccoli bits all throughout the rice.

Stirring cheese into the instant pot with chicken broccoli and riceWhy Quality Chicken is a Must

With so few ingredients in this dish, it is incredibly important to use quality chicken. I am so happy partnering with my friends at Farmer Focus to bring you this easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. You can 100% taste the difference. I love knowing that, without a doubt, when I pick up Farmer Focus chicken at the grocery store, it’s the best there is and I don’t have to question whether it was raised in a humane way.

Chicken for chicken and rice recipe

Farmer Focus is building partnerships with farmers through their innovative Farmer Focus Business Model

Here is what I love about Farmer Focus: they are a company that supports their farmer partners and they are working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter Farm ID that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard-working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Chicken Broccoli and Rice cooked in the Instant Pot on a plateIf you like this whole dinner in the Instant Pot, check out these others:

For more chicken recipes, check out these:

Watch the video:

4.9 rating
9 reviews

Instant Pot Chicken, Broccoli and Rice

This Instant Pot Cheesy Chicken Broccoli and Rice is an easy-to-make dinner that the whole family will love. Made with a few simple whole ingredients, this healthy dinner will soon be a family favorite.


Yield 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 40 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
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Ingredients

  • 1 teaspoon avocado or olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (rinsed and drained well)
  • 1-1/2 cup chicken broth
  • 1-½ lb. Farmer Focus boneless and skinless chicken thighs, cut into bite sized pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon paprika
  • 3 cups (9 ounces) frozen broccoli florets (see note)
  • 1 cup shredded cheddar cheese

Directions

  1. Heat oil, using the saute function in a 6 or 8 quart Instant Pot. Once hot, add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Shut off the saute function.
  2. To the pot, add rinsed rice, chicken broth, chicken, salt, pepper and paprika and mix well. Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 10 minutes and when done use a quick pressure release.
  3. While the chicken cooks, rinse frozen broccoli florets under lukewarm water for 2 minutes. Set aside.
  4. Once all the pressure has released, remove the lid from the Instant Pot and add in the broccoli florets and cheddar cheese and mix well to combine. Place the lid back on top, and switch the valve to sealing and let the mixture steam (leaving on the warming feature is fine) for 10 minutes. Release any built up pressure and remove the lid.
  5. Stir the rice and serve immediately.

Recipe Notes

  1. Frozen broccoli is used because after it is defrosted it cooks quicker than fresh broccoli would. If you prefer to use fresh broccoli for this recipe, you’ll have to partially (or fully) steam the broccoli before adding it to the cooked rice.
  2. If your frozen broccoli is large, once it is defrosted cut it into 1-½” florets so that it will cook evenly.

Nutrition

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Instant Pot Cheesy Chicken, Broccoli and Rice

This Beef Barbacoa Recipe, made in either the Slow Cooker or Instant Pot, is so flavorful and versatile. This barbacoa meat is perfect for tacos, meal prep bowls, served with rice or cauliflower rice.

Barbacoa meat on a taco with toppingsBeef Barbacoa Recipe

My go-to dinner when I’m serving a crowd is almost always tacos. And this Beef Barbacoa recipe is easiest way to get delicious, hearty, taco meat on the table. It’s easy to throw together, affordable, and everybody loves it. You can make it in either the slow cooker or Instant Pot. This barbacao meat also works great for meal prep for a variety of meals. Serve over a bed of lettuce for a taco salad, or over rice with some veggies for a taco bowl.

Braised beef barbacoa recipeHow to Make Instant Pot Barbacoa:

  1. In a small bowl whisk together the spices and then rub them all over beef.
  2. Sear the meat on all sides.
  3. Add in the remaining ingredients to make the sauce and cook on high pressure for 50 minutes with a natural release.
  4. Once done, shred with two forks and serve as desired.

How to Make Slow Cooker Beef Barbacoa:

  1. Pre-heat broiler.
  2. In a small bowl whisk together the spices and then rub them all over beef.
  3. Sear the meat on all sides under the broiler.
  4. Meanwhile, add diced tomato, chiles, onion, garlic, vinegar, maple syrup, salt and pepper to a large slow cooker. Add in the seared beef and cook on low for 7-8 hours.
  5. Once done, shred and use as desired.

How to Make Barbacoa Meat on the Stove Top or Oven:

Don’t have an Instant Pot or Slow Cooker? You can still make this barbacao recipe, using the same idea of cooking this low and slow. On the stove top, use a dutch oven and follow the same directions to sear the meat on all sides. Then, add all your ingredients, cover and cook on low on the stove until the meat is tender and falling apart, about 3-4 hours.

For the oven, sear the meat in a dutch oven. Once you’ve added all the ingredients, place in a preheated 300ºF for 3-4 hours, or until the meat is tender and falling apart.

shredded beef barbacoa meat with a fork

What Kind of Meat is Barbacoa?

This recipe calls for buying beef to make the barbacoa meat. You want to use a piece of beef that has a nice amount of fat marbling and that can withstand a long cook time in the slow cooker and pressure cooker. For this this recipe use:

Barbacoa Taco Toppings:

Sides to Serve with Barbacoa Meat:

barbaca meat on a taco

If you like this beef barbacoa recipe, try these other recipes: 

4.7 rating
6 reviews

Beef Barbacoa

 



Prep Time 8 min
Cook Time 7 hr
Total Time 7 hours 8 minutes



Author: Lexi
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Ingredients

  • 2 1/2 lb. grass-fed beef shoulder

Rub

Sauce

Directions

  1. Put broiler on high.
  2. In a bowl combine rub ingredients.
  3. Press rub ingredients into the beef shoulder on all sides.
  4. Broil on high for 4 minutes on each side.
  5. While in the oven, combine all sauce ingredients in your slow-cooker.
  6. Once beef is done in the oven, carefully place it into the slow-cooker and set on low for 7-8 hours.
  7. Once done, assemble as a salad or breakfast bowl with desired toppings: fried plantains, tomato, lettuce, onion, scallion, avocado, etc. or serve as tacos

Recipe Notes

How to make Beef Barbacoa in the Instant Pot:

  1. In a bowl combine rub ingredients. Press the dry rub ingredients into the beef shoulder on all sides.
  2. Sear meat using sauté function for 2 minutes on each side, then remove and set aside.
  3. Combine all sauce ingredients in the insert of your instant pot.
  4. Place beef into the insert of your Instant Pot and set on high pressure for 50 minutes.
  5. Once done, let naturally release. Shred with two forks.
  6. Assemble as a salad or breakfast bowl with desired toppings: fried plantains, tomato, lettuce, onion, scallion, avocado, etc. or serve as tacos!

Nutrition

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Beef Barbacoa Recipe (Slow Cooker or Instant Pot)

Pumpkin Butter is a sweet spread made up of cooked pumpkin puree with added sweetener and warm spices. It can be made either in the Instant Pot or in the Slow Cooker and is guaranteed to make your home smell delicious while it’s cooking! Use it on your favorite bread, muffin, on top of oatmeal or straight from the spoon!

pumpkin butter in a jarPumpkin Butter Recipe

I first tried pumpkin back in my college days at this adorable little restaurant called Judie’s. Back before I changed my diet, I would enjoy the giant popovers they served, slathered with the most delicious pumpkin butter or apple butter. It has been a while since I’ve been there, but luckily I get to remember it every time I make and eat this amazing healthy pumpkin butter! This sweet spread is easily made in the slow cooker or the Instant Pot and is perfect to serve on just about anything. We also use it to make our new favorite Easy Pumpkin Coffee, with a recipe coming for that this week!

Ingredients Needed

pumpkin butter recipe complete on bread

How to Make Slow Cooker Pumpkin Butter

Making crock pot Pumpkin Butter couldn’t be easier because all you do is add in all the ingredients and let it cook away for 6 hours, or until it’s reach the desired consistency! The recipe calls for a total of 4 cups of pumpkin puree and assumes you are using a standard 6 quart model. If you had a smaller slow cooker you could (2-3 quart) halve the recipe with success.

How to Make Pumpkin Butter in the Instant Pot

Cooking it in the Instant Pot is a bit more complicated than in the slow cooker. Because the pumpkin puree is pretty thick, there is a possibility that the mixture has a “burn” notification when cooked in the Instant Pot. To avoid this you must place your ingredients in the Instant Pot in a certain order, and not mix all of the ingredients together. Don’t worry all of the flavors still infuse throughout, and will be thoroughly whisked together after it’s finished cooking.

In addition, because the Instant Pot does not let any liquid escape during cooking, the Instant Pot Pumpkin Butter isn’t as concentrated as Crock Pot Pumpkin Butter. We didn’t find this to be a problem, and really enjoyed the flavor of both versions, but if you prefer a thicker spread feel free to let it sauté for 10 or so minutes after it has finished cooking or until it’s reached your desired consistency.

instant pot pumpkin butter

A Note about Pumpkin Puree

We tested this recipe with several different brands of pumpkin puree, as well as a homemade version. They all varied in thickness and concentration. The homemade version, depending on the type of pumpkin you use, will have a higher water content. Organic pumpkin puree also has a higher water content compared with the conventional store-bought puree. If you find your pumpkin butter feels too thin, feel free to cook it until it reaches your desired consistency.

crock pot pumpkin butter in a jar

How to Use It

Use this pumpkin butter just like you would apple butter:

If you like this fall recipe check out these others:

[yumprint-recipe id=’316′]

How to Make Pumpkin Butter

This Instant Pot Potato Soup taste just like a loaded baked potato! It’s creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!

Instant Pot Potato Soup

Is there anything better on a cold, chilly fall night than a big bowl of warm and comforting soup? This Instant Pot Loaded Potato Soup tastes just like a baked potato topped with ALL your favorites like bacon, cheddar cheese and chives. It’s creamy and totally satisfying. We tested out a few different ways to make it creamy, without any cream, if that’s what you need. And it’s made super easy, in the Instant Pot, of course!

Ingredients for Loaded Baked Potato Soup

Dairy Free Options

We tested this recipe with both a dairy-option that was more traditional to baked potatoes (sour cream) and with two dairy-free alternatives. We loved all three! The sour cream version is more classic. An alternative is to use a dairy-free yogurt, such as an almond milk version. We tested a plain almond milk yogurt and it whisked together with the soup nicely, giving it a nice creamy finish. A third alternative is to use equal amounts of homemade cashew cream here.

Don’t have an Instant Pot? 

While we’re partial to making this in the Instant Pot, here are two other alternative ways to make it without one:

In the Slow Cooker:

  1. Cook bacon until crispy, set aside.
  2. To a large slow cooker add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender on low heat for 7-8 hours or high heat for 3-4 hours.
  3. Remove 2 cups of potatoes and set aside.
  4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
  5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
  6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

On the Stove Top:

  1. In a dutch oven, cook bacon over medium heat until crispy, about 7 minutes. Remove bacon and all about 1 teaspoon of bacon grease.
  2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender, about 20 minutes.
  3. Remove 2 cups of potatoes and set aside.
  4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
  5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
  6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

If you like this Instant Pot soup recipe, check out these others:

5.0 rating
3 reviews

Instant Pot Loaded Potato Soup

This Instant Pot Potato Soup taste just like a loaded baked potato! It's creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!


Yield 4-6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
Recipe Type: Soup
Cuisine Gluten Free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
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Ingredients

  • 8 pieces of bacon, diced
  • 3 pounds russet potatoes, peeled and cut into ½” pieces
  • 4 cups chicken broth
  • 1 teaspoon sea salt
  • 1 teaspoons garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 4 ounces sour cream or dairy free yogurt or cashew cream
  • 1 tablespoon lemon juice
  • Chives, sliced, for garnish
  • Shredded cheddar cheese, for garnish

Directions

  1. Press the saute function in a 6 or 8 quart Instant Pot. Add bacon and cook until crispy, about 7 minutes. Shut off the saute function, remove bacon and all about 1 teaspoon of bacon grease.
  2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Close the lid, set the pressure valve to sealing and cook on manual high pressure for 12 minutes. Use the natural release for 5 minutes, then release any remaining pressure.
  3. Remove 2 cups of potatoes and set aside.
  4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative (see note) and whisk until completely combined.
  5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
  6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

Recipe Notes

  1. If you are dairy-free, you can use equal portions of either a dairy-free yogurt or homemade cashew cream in place of the sour cream. 

Nutrition

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Instant Pot Loaded Potato Soup

This post is all about How to Cook Quinoa! We tested so many different types of quinoa recipes with different cooking methods until we found the three that produced the easiest and most delicious quinoa!

fluffy quinoa on the stove topUltimate Guide on How to Cook Quinoa Perfectly

If you aren’t on the Quinoa bandwagon yet, it’s time to jump on! And now is the perfect time because we set out in search of the best ways to cook quinoa and we’re giving you all the details here. There are a lot of different methods and techniques out there for how to cook quinoa perfectly, and we’re sharing our favorites. 

After trying and testing every type of quinoa cooking method we had heard of, we have decided on three different methods (stovetop, oven and Instant Pot) as the best ways to cook quinoa. Each recipe produces a slightly different taste and texture of the quinoa and each has its own redeeming quality and characteristics. Depending on what you are cooking your quinoa for will decide for you which method is best!

We also made a recipe for an easy flavorful quinoa dish to serve alongside just about anything. You can check that out here!

Rinse quinoa in the sink

How to Cook Quinoa

We ate a lot of quinoa for a few weeks while we tested out many different methods until we found what we think are the top three recipes for cooking quinoa. We found that the best methods for cooking quinoa are on the stove, in the Instant Pot or in the oven.

Which method will work for you will depend on what you are cooking the quinoa for and / or what you are making simultaneously with the quinoa! For instance, making quinoa in the oven might not be the best choice if you are making a stove top chicken recipe that doesn’t require the oven. But making it in the oven is a great choice if you are making a large batch of make-ahead quinoa to place in the freezer for meal prep!

How to Cook Quinoa on the Stove:

This is probably the most common way of cooking quinoa! You bring quinoa up to a boil and then simmer until all of the liquid has been absorbed! Finally, let it sit for a few minutes, and fluff with a fork. It takes about 20-25 minutes.

How to Cook Quinoa the Instant Pot:

You know we love our Instant Pot in the LCK test kitchen. So it’s obvious we had to try making this grain in it too. It cooks quinoa perfectly. To cook it you’ll place oil in the Instant Pot first, and then add the remaining quinoa ingredients. We have found that when you place oil in the bottom of the pot it prevents the quinoa from sticking to the Instant Pot liner and scorching. Set your Instant Pot to cook for 2 minutes with 8 minutes of natural pressure release and we promise you’ll have perfect quinoa.

How to Make Quinoa In the Oven:

You might not have thought to cook quinoa in the oven, but it’s a great set it and forget it way to do it! You simply place all ingredients in an oven safe dish and cover tightly with aluminum foil. After it’s finished cooking, the quinoa will sit to let the excess moisture absorb into the quinoa.

Quinoa FAQs:

Is Quinoa gluten-free?

Yes! Quinoa is a “pseudo-cereal” grain, or a grain that is similar to a cereal grain with a similar nutritional profile but that is not actually a cereal grain or wheat grass. It’s safe for those with a gluten allergy or intolerance to consume as it is is gluten-free. Though, some people find they have sensitivities to quinoa. Quinoa is not considered Paleo, if you follow a paleo diet.

What does quinoa taste like?

Quinoa has an earthy flavor, and actually is related to the beet, chard and spinach family of plants. It tastes somewhat similar to brown rice with a very fluffy texture!

meal prep quinoa in freezer bagsIs quinoa healthy?

Our in-house nutritionist Gabby says: Quinoa is tremendously healthy, especially for those following a vegan or vegetarian diet. Quinoa is one of the very few plant proteins that contains all nine essential amino acids that our body cannot make on its own, making it a complete protein. Not only is quinoa a rich source of protein, it is also naturally gluten-free and safe for those with celiac disease.

There is much debate about whether quinoa is a seed or a grain. Either way it is a nutrient-dense, high-fiber substitute for things like white pasta. Quinoa is high in many vitamins and nutrients that Americans are deficient in such as magnesium, thiamin, folate, iron, potassium, calcium and phosphorus.

Why are there different colors of quinoa?

There are so many different types of quinoa out there! Much like there are different varietals of rice, there are many types of quinoa. The most common are white, red and black. We find that the white quinoa has the most neutral flavor. If you are new to quinoa this is the first one you should try.

Each color and varietal of quinoa has a slightly unique flavor and can even vary from brand to brand, as well. The darker colored quinoa has a more pronounced and earthy flavor. They will all generally cook the same, but we find the red and black quinoa sometimes need a few extra minutes to absorb the water.

Do you need to rinse quinoa?

This is controversial because some people feel strongly that they prefer to not rinse quinoa. But after all of our testing we feel that this is not a step that should be skipped, even if your quinoa says “pre-rinsed”. Rinsing the quinoa gets rid of the natural powdery coating called saponin that has a strong, somewhat unpleasant flavor. To rinse it, put the quinoa in a strainer and rinse really well under cold water for 1-2 minutes. Then it’s ready to use.

how to cook quinoa for fluffy textureCheck out these quinoa recipes:

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0.0 rating

How to Cook Quinoa

Learn our top 3 favorite ways to make quinoa! We tested so many different types of quinoa recipes with different cooking methods until we found the three that produced the easiest and most delicious quinoa!


Yields 3 cups
Prep Time 3 minutes

Total Time 3 minutes
Recipe Type: How To
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

For Quinoa in the Instant Pot:

  • 1 tablespoon oil
  • 1 cup quinoa, rinsed
  • 1 cup water or broth
  • ½ teaspoon salt

For Quinoa on the Stove:

  • 1 cup quinoa
  • 2 cups water or broth
  • ½ teaspoon salt

For Quinoa in the Oven:

  • 1 cup quinoa
  • 2 cups water or broth
  • ½ teaspoon salt

Directions

How to Cook Quinoa in the Instant Pot:

  1. Rinse quinoa under cold running water really well.
  2. In the liner of an Instant Pot place oil, quinoa, water, salt, in that order. Stir to combine.
  3. Close the lid and set to sealing. Cook on manual high pressure for 2 minutes with a natural release of 8 minutes. Then release any remaining pressure.
  4. Fluff with a fork and serve!

    To Cook Quinoa on the Stove:

    1. Rinse quinoa under cold running water really well. 
    2. In a medium pot add quinoa, pinch of salt and 2 cups of water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. 
    3. Remove from heat and let stand, covered, for 5 minutes. 
    4. Fluff with a fork and serve!

    To Cook Quinoa in the Oven:

    1. Preheat oven to 375ºF.
    2. Rinse quinoa under cold running water really well. 
    3. In a 9” square baking dish place quinoa, water and salt and stir to combine. Cover the dish tightly with aluminum foil.
    4. Place in the preheated oven and bake for 25 minutes.
    5. Remove from the oven and let sit for 5 minutes, or until the quinoa has completely absorbed the water.
    6. Fluff with a fork and serve!

    Recipe Notes

    To freeze leftover or meal prep quinoa:

    1. Place cooked and completely cooled quinoa in a plastic or silicone bag.
    2. Smooth over the quinoa so the bag is flat.
    3. Label and freeze for up to 3 months.
    4. Defrost in the refrigerator overnight, or let sit at room temperature until it is defrosted, about 30 minutes.
    5. Reheat and serve!

    Nutrition

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    How to Cook Quinoa

    This Instant Pot Chicken Adobo is a take on the classic Filipino dish that results in tangy and savory chicken. We cook it in the Instant Pot to make it quickly with hands-off-cooking. It’s perfect for nights you need a healthy dinner but don’t feel like cooking. It’s also gluten-free, Paleo, low carb and Whole30 friendly. Made in partnership with my friends at Farmer Focus!Chicken Adobo Instant Pot Recipe

    You are loving our the Instant Pot chicken dinners we’ve been sharing (here and here) and we know this Chicken Adobo will be no exception! This Chicken Adobo recipe takes a spin on the classic Filipino tangy dish and uses the Instant Pot to cook it quick! This dish uses simple ingredients but it’s so flavorful! It’s paired with some broccoli and red peppers to make it a complete dinner and all done with largely no hands-on cooking. I’d call that a win!

    This meal is pretty low-carb on its own, but if you’d like you can serve it alongside quinoa, rice or cauliflower rice.

    What is Chicken Adobo?

    If you aren’t familiar with chicken adobo you may be wondering if it’s at all related to the canned adobo chili peppers. Short answer: it’s not! It is completely different than that, and stems from a completely different culture. This Filipino dish is typically made by marinating and braising meat in vinegar, soy sauce, and lots of garlic and seasoning. The resulting chicken dish is a fall-off-the-bone flavorful meat that is both savory and tangy. We’ve taken the spirit of the dish and used a quick cooking method, with boneless meat, to make for an easy weeknight dinner that has a similar flavor!

    Ingredients Needed

    ingredients for adobo chicken

    We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Chicken Adobo dish is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients, chopping up the broccoli and red pepper and washing off some produce. All that means an easy delicious meal without much effort.

    How to Thicken the Sauce in an Instant Pot

    As much as we love the Instant Pot (see above) it doesn’t evaporate liquid like other cooking methods do, so if you want a rich and thick sauce you either need to reduce it or thicken it. Our go-to method for thickening is to make a slurry with either tapioca or arrowroot starch and then add it to the sauce at the end of cooking and reduce until we’ve reached our desired consistency.

    The amount of liquid in your sauce is going to vary based off of how much liquid the chicken releases, so the amount of thickening and reducing you will need to do will vary too. Know that the longer you cook your sauce, the more it will reduce and the more flavorful it will become.

    Chicken adobo in the instant pot fully cooked

    The Best Chicken We Know

    I am so happy to partner with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms.

    These days you can go to the grocery store and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.

    Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

    I love that with Farmer Focus you know that they are supporting their farmer partners and they are a company that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. I love this! So aside from the best quality chicken (truly), Farmer Focus also delivers the peace of mind that I am supporting hard working family farmers.

    Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised!

    You can also use their easy store locator to find where you can get this amazing quality chicken near you.

    Two plates of adobo chicken

    If you like this chicken recipe, check out these others:

    If you like this Instant Pot Recipe, check out these others:

    Watch the video:


    0.0 rating

    Instant Pot Chicken Adobo

    This Instant Pot Chicken Adobo is take on the classic Filipino dish that results in tangy and savory chicken. We cook it in the Instant Pot to make it quick and hands-off-cooking, perfect for nights you need a healthy dinner but don't feel like cooking. It’s also gluten-free, Paleo, low carb and Whole30 friendly.


    Yield 4
    Prep Time 10 minutes
    Cook Time 9 minutes
    Total Time 34 minutes
    Recipe Type: Dinner
    Cuisine Gluten-free, Paleo, Whole30
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Place chicken thighs, coconut aminos, vinegar, honey, garlic cloves, salt, pepper and bay leaves in a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other. 
    2. Cook on manual high pressure for 9 minutes and once done use the quick release function. Remove chicken and cover to keep warm and set aside.
    3. Add broccoli and red pepper to the pot, cover the lid and set to sealing and cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
    4. Slice the chicken and divide on four plates along with broccoli and red pepper.
    5. If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the adobo sauce and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened, about 1 minute. Drizzle over the chicken and vegetables and serve hot! If desired, serve with rice or quinoa.

    Recipe Notes

    1. If your sauce has not thickened enough with 1 teaspoon, you can add another or continue to cook until it has reached your desired consistency.
    2. Omit honey for Whole30.
    3. Want to make this in the slow cooker? Cook it on high for 2-3 hours or low for 5-6 hours.

    Nutrition

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    This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Instant Pot Chicken Adobo

    Cooked spaghetti squash is a great nutrient dense, gluten-free, lower carb alternative to pasta or rice noodles. There are two great methods how to cook spaghetti squash and we’re giving you all the details you need to know!

    Bowl of instant pot spaghetti squashHow to Cook Spaghetti Squash

    Spaghetti squash noodles are probably the easiest alternative to traditional pasta there is. While it doesn’t taste exactly the same, spaghetti squash is a nutrient-dense, low carb alternative to pasta (whether gluten-free or not). If you can’t eat pasta or noodles for whatever reason, this is a pretty good substitute. It can take the place of almost any noodle dish, ranging from a classic “spaghetti” and meatballs, to a baked Italian “pasta” dish or even as a Pad Thai. Cooking spaghetti squash is so simple, being a mostly hands off cooking task. The hardest part is slicing it in half, so we are giving tips below.

    Safe knife skills with spaghetti squash

    How to Safely Cut It:

    Your best answer to safely cutting a spaghetti squash is to have a large sharp knife, and a flat stead surface to cut it. With one hand, steady the spaghetti squash, and with the other press the knife into the squash before using your weight to leverage the knife through the squash. Once the knife is at least an inch inside the squash use your other hand to push down on the knife until it cuts through the squash entirely.

    We cut the squash in two ways:

    1. Crosswise the the middle: This is our preferred method. This way is easier because there is less squash to cut, and you don’t have to go close to the stem. This results in long strings of noodles.
    2. Lengthwise: This method is harder to cut the squash and results in shorter noodles. Don’t try to attempt to cut through the hard stem. Once you’ve cut to that, take the knife out and use your hands to pull apart the spaghetti squash halves.

    Still are afraid to cut the squash? You can always cook the squash whole, and cut after it is cooked. It’s obviously much easier to cut after it is soft, but we don’t prefer this method (see below as to why).

    Can you Cook Spaghetti Squash Whole?

    Yes you can, but this was not our favorite method of cooking it. If you are truly intimidated by cutting a squash, cooking it whole certainly makes it a lot easier to cut, but if you follow the tips above you should be able to safely cut a spaghetti squash. We didn’t like the result of a whole cooked spaghetti squash because it is harder to scoop out the seeds when they’re soft because you can’t easily distinguish between the inedible seeds and the edible squash strands.

    Roasted spaghetti squash

    Long strands of spaghetti squash

    Our Favorite Way to Cook It

    We are fans of cooking spaghetti squash in both the oven and in the Instant Pot. There is a slight difference in taste, and an even greater difference in cook time between these two, but knowing both is useful.

    How to Cook Spaghetti Squash in the Oven

    Roasting spaghetti squash in the oven takes longer, but it results in tender caramelized squash noodles. This is definitely our preferred method if we have the time. To make it, all you do is split the spaghetti squash, scoop out the seeds and drizzle with oil, salt and pepper and roast until fork tender. More detailed directions are below in the recipe section!

    How to Cook Instant Pot Spaghetti Squash

    Steaming spaghetti squash in the Instant Pot is by far the quickest method, and great when short on time! The squash noodles have a more straight-forward taste to them since there is no caramelization occurring. We prefer splitting the spaghetti squash and scooping out the seeds before cooking it, but you can steam it whole.

    Spaghetti squash meal prep

    Do you Eat the Skin of the Spaghetti Squash?

    No! While some squash has edible skin, this is not one of them. Simply scoop out the “noodles” and discard the skin.

    How to Use it

    Treat spaghetti squash noodles like pasta! It can be eaten as is with a little oil, salt and pepper and parmesan cheese or you can use it in any variety of recipes. Check out below for some of ours:

    Recipes using Spaghetti Squash:

    Watch the video:


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    How to Cook Spaghetti Squash

    Cooked spaghetti squash is a great nutrient dense, gluten-free, lower carb alternative to pasta or rice noodles. There are two great methods for cooking spaghetti squash and we're giving you all the details you need to know!


    Yield 2-4
    Prep Time 3 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Recipe Type: side dish, meal prep
    Cuisine gluten-free, paleo, whole30

    Author: Lexi
    Scale This Recipe

    Ingredients

    • 1 3-4lb. spaghetti squash (see note)
    • splash of oil (roasting only)
    • salt and pepper

    Directions

    For the Oven:

    1. Preheat oven to 400ºF and line a baking sheet with foil
    2. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. 
    3. Scoop out seeds and discard.
    4. Brush inside with oil, and sprinkle with salt and pepper.
    5. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork.
    6. When cool enough to handle, scrape out "spaghetti" with a fork.
    7. Cooked spaghetti squash will keep for 5 days in the refrigerator.

    For the Instant Pot:

    1. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. Sprinkle with a pinch of salt.
    2. Add 1 cup of water to the Instant Pot.
    3. Stack the spaghetti squash on top of each other (cut-side up).
    4. Close the lid and make sure the knob is turned to sealing.
    5. Set to manual high-pressure for 10 minutes (longer time will be needed for bigger squash)
    6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
    7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
    8. Cooked spaghetti squash will keep for 5 days in the refrigerator.

    Recipe Notes

    1. If your spaghetti squash is a different size, you may have to adjust the cooking time, especially for the Instant Pot.

    Nutrition

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    Instant Pot Spaghetti Squash

    How to Cook Spaghetti Squash

    This Instant Pot Corned Beef and Cabbage comes out so just as tender and flavorful as the stove top version, but in half the time! This corned beef dinner with cabbage, potatoes and carrots is a the perfect dish for a classic for St. Patrick’s Day.

    Instant pot corned beefInstant Pot Corned Beef and Cabbage

    Who doesn’t love a good boiled dinner, also known as corned beef and cabbage? This classic St. Patrick’s Day dish shouldn’t just be relegated to a once-a-year-meal though, because corned beef is so good, especially when you brine it yourself! The leftovers alone are worth making this meal for! We turned to the Instant Pot to make this dish to cut the cooking time in half and ensure the perfect fork tender brisket and from here on out will be cooking it this way.

    What is corned beef?

    Corned beef is simply salted or cured beef. It’s topically a brisket, but can also be an eye roast. It’s put in a brine with lots of salt, some sugar and spices like juniper berries and mustard seed. Once it’s done brining, typically 5-10 days later, it’s cooked! We delve into more details in this post here!

    How do you cook corned beef in the Instant Pot?

    It’s as easy as rinsing the corned beef, placing it in the Instant Pot on a trivet with a lot of water, cooking on high pressure for 85 minutes and then a natural release! We place the additional vegetable in the leftover broth for a quick 4 minute cook. Typically it can take 3-6 hours to cook a corned beef, so using the Instant Pot is really a time saver in this recipe.

    Corned beef instant pot

    What is in the spice packet for corned beef?

    Honestly, anything can be in those spice packets that sometimes come with commercially prepared corned beef. Which is why we advocate making your own (or buying a high quality one). If the corned beef is brined properly all of the flavor should already be inside of the meat! If you aren’t sure that is the case with yours, we used these spices in our brine:

    We recommend rinsing the corned beef very well to get off the excess salt in the brine before you cook it. This is true whether you make your own brine or buy store bought. Otherwise you’ll end up with a really salty corned beef.

    Instant pot corned beef and cabbage recipe

    Can you overcook a corned beef?

    You can certainly cook it incorrectly! A corned beef, whether it is a brisket or an eye of round cut should be cooked low and slow, unless you are using a pressure cooker, in which case cooking under pressure keeps it tender. Traditionally this type of meat is tenderized first with the brine, and then it is submerged in liquid and cooked slowly over a long period of time. A slow cooker is also a great way to cook this type of meat. If you cook this type of meat very quickly with high temperature it will seize up and be tough.

    What can you make with leftover corned beef?

    Leftover corned beef was made to be turned into corned beef hash! It’s also great sliced thin when cold and turned into sandwiches. During testing we also used some of the leftover meat for a stir fry and for a soup!

    Corned beef and cabbage instant pot

    If you like this Instant Pot recipe, check out these others:

    Watch the video:


    5.0 rating
    1 reviews

    Instant Pot Corned Beef and Cabbage

    This Instant Pot Corned Beef and Cabbage comes out so just as tender and flavorful as the stove top version, but in half the time! This corned beef dinner with cabbage, potatoes and carrots is a the perfect dish for a classic for St. Patrick's Day, or really any time you are crazing a flavorful brisket for corned beef and hash or a pastrami sandwich!


    Yield 4-6
    Prep Time 5 minutes
    Cook Time 1 hour 29 minutes
    Total Time 1 hour 34 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 3-4lb corned beef brisket (look for nitrate free or make your own here)
    • 4 cups water
    • ½ head green cabbage, sliced into 4 wedges
    • 12 ounces small red potatoes (about 8)
    • 4 large carrots, peeled and sliced on the bias about 2”
    • Parsley, for garnish

    Directions

    1. Rinse the corned beef really well to remove any excess salt.
    2. Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.
    3. Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.
    4. Remove corned beef with trivet and set aside and keep warm.
    5. Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.
    6. Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.

    Recipe Notes

    1. If using the 6 quart you may need to slice the corned beef in half to fit. Slice in half and stack each piece next to each other, but not on top of one another
    2. After cooking if you wish to remove the fat cap on the brisket, feel free to do so.
    3. Too cook on the stove top:
      1. In a large pot add the brisket and cover with enough water to cover by 1 inch. Bring to a boil over high heat, and then reduce the heat to low, cover and simmer for 2 hours. Check periodically to make sure the water hasn't reduced below the beef, and if it has add more as needed.
      2. Add cabbage, potatoes and carrots and cook for 1 more hour or until the meat is fork tender.

    Nutrition

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    Instant Pot Corned Beef and Cabbage

    If you’ve ever thought rice was a plain-nothing-special side dish, this recipe on How to Make the Best Rice Ever (either in the stove top or instant pot) is for you! It’s the perfect recipe to pair with just about anything, is largely hands-off cooking time and is flavorful thanks to added onion, garlic and toasted noodles. Our LCK Food Editor, Kelli Avila, shares how she came to love and cook this rice weekly.

    homemade rice pilafHow to Make the Best Rice Ever

    Want to know How to Make the Best Rice Ever? Kelli here, and I know I did after years of eating the rice my husband John, who hails from Colombia (where rice is a staple dish), has cooked for our family. Anybody who has ever eaten it has claimed that it was indeed the best rice they’ve ever had.

    His version of rice, also called arroz con fideos is similarly close to a what Americans would know as rice pilaf (or in Egypt is known as bil shareyah). It’s basically rice enhanced with onions, garlic and fried noodles. We use gluten-free spaghetti, and it’s quickly fried in oil that transforms it into something different with a  nice toasted flavor. Over the last few weeks I’ve asked John to cook a few batches so I could watch how he made it. Lexi and I then got in the kitchen to test our own take on it, and are so happy with the results. There isn’t anything difficult to cook in this recipe, but it is all about building flavor with a few tricks to make the best rice ever.

    This dish is so good it could be eaten simply on it’s own, or in our family with two toddlers topped with a fried egg and happily eaten as dinner (and then remade into a new dish the next day such as a stir fry). You can also make a really large batch and freeze mini portions of it to take out as needed for a quick dinner side dish. And in the next few weeks we have some new amazing leftover rice recipes we can’t wait to share.

    How much salt do you put in 1 cup of rice

    Tips on How to Make the Best Rice Ever

    What is the ratio of water to rice?

    For long grain white rice on the stove top, the ratio is 1 cup of rice to 2 cups of water. For long grain white rice on in the Instant Pot the ratio is 1 cup of rice to 1 cup of water.

    What can you serve the Best Rice Ever with?

    Just about everything. But if you’re looking for some ideas, here are a few:

    If you like this how to, check out these others:


    5.0 rating
    2 reviews

    How to Make the Best Rice Ever

    If you've ever thought rice was a plain old boring dish, this recipe on How to Make the Best Rice Ever (either in the stove top or instant pot) is for you! It's the perfect dinner side dish to pair with just about anything, is largely hands-off cooking time and is bound to be your new favorite.


    Yields 6 cups
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 1 tablespoon olive oil
    • ⅓ cup dried (GF) spaghetti, broken into 1” inch pieces (about 40 pieces spaghetti or 1.75 ounces)
    • ½ small onion, very fine dice (about ¼ cup diced onion)
    • 1 garlic clove, minced fine
    • 2 cup long grain rice
    • 4 cup water
    • 1-1/2 to 2 teaspoons salt
    • 1 tablespoon butter (optional)

    Directions

    1. Rinse the rice: Place rice in a large bowl and fill with cold water and move the rice around with your hands. Drain the rice and repeat this step until the water inside the bowl is clear.
    2. Heat a medium to large pot and add oil. Once hot at the dried pasta and toast, until the pasta is light brown. Reduce the heat to medium low and add the onion and garlic and cooking, stirring,  for 3 minutes until just slightly beginning to soften.
    3. Add the rice, salt and water and turn heat to high. Bring to a boil and continue to cook until all the water has evaporated below the rice and the bubbles have disappeared, about 10 minutes.
    4. Cover and reduce temperature to the lowest heat and cook for 10 minutes.
    5. Once done, fluff with a fork and serve immediately. If you’d like to make a pega (crispy fried rice bottom) you can leave the rice with the low heat for an additional 10-15 minutes.

    Recipe Notes

    1. We really love the flavor of the full 2 teaspoons of salt, but if you prefer you can reduce it slightly to about 1-1/2 teaspoons, though it will be a little more bland.
    2. To cook in the Instant Pot (note the different amount of water added than on the stove top, all other ingredients stay the same):
      1. Rinse the rice: Place rice in a large bowl and fill with cold water and move the rice around with your hands. Drain the rice and repeat this step until the water inside the bowl is clear.
      2. Press saute on instant pot and and add oil. Once hot at the dried pasta and toast, until the pasta is light brown. Add onion and garlic and saute for 3 minutes until just slightly beginning to soften.
      3. Add the rice, salt and 2 cups of water (this amount is different than the remainder of the recipe) and press the rice button (or cook on manual pressure for 12 minutes).
      4. When done use the quick release function.
      5. Fluff with a fork and serve immediately or cool down to use for meal prep.
    3. The rice will keep for about 5 days in the refrigerator. Alternatively you can freeze in single serve portions to use for a quick weeknight dinner. To reheat place rice in a medium pot with 2 tablespoons of water and place on low heat with a cover. Cook for about 10 minutes until the rice is completely heated through and the water has been absorbed.

    Nutrition

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    Kelli Avila Bio

    How to Make the Best Rice Ever (Stove Top and Instant Pot)

    It’s here! Homemade GREEK YOGURT. Made right in your Instant Pot. Now we know that for many things it’s easier to buy product at the store instead of making at home, but sometimes the resulting homemade product is SO GOOD that it’s 100% worth the effort, which is why we’re talking all about How to Make Yogurt in the Instant Pot, specifically GREEK YOGURT. Mike is so in love with this one, he couldn’t believe it was homemade!

    Instant Pot Greek Yogurt

    How to Make Yogurt in the Instant Pot (Greek Yogurt Style)

    How to Make Yogurt in the Instant Pot is definitely one of those recipes we could not wait to share with you. Of course, there are a few more steps than usual to complete this recipe, because after all it is making yogurt at home., but trust us when we say the resulting yogurt, which is strained to make greek yogurt is so worth the effort. It’s so incredibly delicious and creamy, it’s super filling and doesn’t contain any sugar or additives! It’s made with two ingredients only: milk and probiotic bacteria. It’s worlds-away-different from anything you’ll buy at the store! We are so in love with this greek yogurt and are so excited for you to get your hands on this recipe!

    We also love that homemade yogurt has way more probiotics than most anything you can buy at the store, because you can control how long you ferment the yogurt. The longer you ferment the more probiotic bacteria you have! We also can attest that making yogurt is so much cheaper than it is to buy at the store.

    Prefer to make non-dairy coconut milk yogurt? Check out this post.

    Instant Pot Greek YogurtWhy make homemade yogurt in the Instant Pot?

    As if there aren’t enough ways to love our Instant Pot, using them to make yogurt is just another one of them! We loved the idea of doing it in the Instant Pot because it means we don’t need to buy a separate gadget to incubate the yogurt (and we know there are ways to do it without any gadget, but we’d prefer the controlled temperature). Of course, we are talking about an Instant Pot that has a yogurt function button. However if you do have a dedicated yogurt maker, you can certainly use it with this recipe as we opt to heat the milk on the stove because we didn’t like that heating it in the Instant Pot left the milk stuck to inner pot and in turn left the resulting yogurt chunky. If you prefer to skip this and just do the whole thing in the Instant Pot you can! All you need to do is hit the yogurt button until it says boil, and then let the Instant Pot do the rest. You follow the remainder of the steps after that.

    What does it actually mean to make yogurt or ferment food?

    In a nutshell, when you are making yogurt you are introducing bacteria cultures to milk and creating a warm and comfortably environment for them to grow for a specified period of time, or ferment. The culture is either a purchased yogurt culture or probiotic capsule that is combined with the milk to inoculate the batch with bacteria. You can also make yogurt with a previously inoculated batch of yogurt. The introduced bacteria feed off of the sugar in the milk and will thrive and multiply in an environment around 110 degrees or so, and the Instant Pot Yogurt setting keeps the milk at that temperature consistently.

    If you’ve never made yogurt or fermented food before this can seem a little daunting. But once you get the hang of it making it will seem easy and can be done every week for an unending supply of yogurt.

    How do you sanitize an instant pot

    Tips on How to Make Yogurt in the Instant Pot

    1. Read through the entire post and follow all of the recipe instructions. This is the type of recipe where the directions sound so specific and it’s all for a reason!
    2. If you are making this for the first time purchase a starter culture. After you’ve made the yogurt for a few times and have a feel for it you can start saving a tablespoon of yogurt to make new batches, but wait to do that until you’ve got the hang of making yogurt.
    3. Clean all your utensils and cookware and anything else you are going to use with hot soapy water, or place in the dishwasher. Generally speaking whenever you are fermenting food you want to make sure your cookware and utensils are sanitary so you don’t encourage the growth of bad bacteria. We also remove the inner seal from the Instant Pot lid because it has a tendency to hold on to odors, and they will definitely transfer to the yogurt.
    4. Use an instant read thermometer (we love our Thermapen: it’s an investment but one that will last forever) to make sure you have the correct temperature when heating up the milk and cooling it down so you don’t accidentally kill the starter culture by placing it in liquid too hot. If you don’t have an instant read thermometer make sure the milk is warm, but not hot by pickup up a couple of drops and putting them on your inner wrist. If it feels very warm it’s likely too warm for the bacteria.
    5. The longer you ferment the yogurt the tangier it will be. But you CAN ferment it too long. Check the package of your yogurt starter to see what it recommends. We found a sweet spot between 12-16 hours, but if your package says something different start out with that time and see how your yogurt tastes. If it isn’t very tangy try fermenting it for longer than next time you make a batch to get the yogurt you think tastes best.
    6. Strain your yogurt to turn it into greek yogurt! When your yogurt has finished fermenting it should definitely be thickened up, but you have to strain the yogurt if you want it to get greek style! The whey will separate from the milk and produce a super dreamy and creamy greek yogurt. Don’t throw away the whey though! You can use it in smoothies for some extra protein!

    Instant pot greek yogurt recipes

    Tools we used to make this recipe:

    If you like this how to post, check our these others:

    Want to make dairy-free yogurt in the Instant Pot? We have you covered here!


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    How to Make Yogurt in the Instant Pot

    For many things it's easier to buy product at the store instead of making at home, but sometimes the resulting homemade product is SO GOOD that it's worth the effort which is why we're talking all about How to Make Yogurt in the Instant Pot!


    Yield 4 cups
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 12 hours 10 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 4 cups whole milk (see this post for dairy free)
    • 1 Packet Yogurt Starter (ours was 5 grams) or 1 tablespoon prepared yogurt with live cultures

    Directions

    1. In an Instant Pot with a yogurt function, remove the seal from the lid. Clean the lid and the inner pot with hot soapy water, or place in the dishwasher, and dry thoroughly. Set aside. (see note)
    2. Heat milk in clean medium pot over medium heat until it has started to steam and bubble around the edges, to 180ºF (we like to use our Thermapen for this).
    3. Place the hot milk in the Instant Pot inner liner, and let cool until it reaches 105ºF - 110ºF, about 40 minutes.
    4. Once it has cooled enough, in a small bowl add the live culture together with about ¼ cup of the milk and whisk until it is fully combined. Add it back to the inner pot, whisk until combined.
    5. Press the Yogurt function on the Instant Pot until it displays a timer. Set for 8-16 hours, depending on how tangy you want your yogurt and close the lid (without the inner seal). It does not matter whether you press sealing or not.
    6. Once finished, smell the yogurt. It should be pleasantly tangy. 
    7. To make greek yogurt: Line a fine mesh strainer with either a clean cotton kitchen towel, a coffee filter and two layers of cheesecloth. Pour the finished yogurt inside and let it drain for 2-6 hours, or until desired consistency.
    8. Yogurt will keep in the refrigerator for 5-7 days.

    Recipe Notes

    1. Read the entire article on How to Make Coconut Milk in the Instant Pot.
    2. You want to make sure the Instant Pot is clean for two reasons: the first is because you are fermenting food and you want to make sure there is no bad bacteria on your Instant Pot. The best way to do this is to put all of your equipment through the dishwasher right before use, or wash with hot and soap water. The second is because if there is any smell leftover on your lid or inner pot, which is known to happen in an Instant Pot, it will likely transfer to the yogurt. So clean it really well.
    3. You heat the milk up for two reasons: the first is to kill of any bad bacteria, the second is because heating it up changes the protein structure of the milk and allows for the resulting yogurt to thicken up.
    4. We are heating up the milk in a pot on the stove because we do not like the cooked milk solids that occurs when it is heated in the Instant Pot because it results in chunky yogurt. If you wish to use the function on the Instant Pot that brings the milk to the proper temperature you can do that.
    5. You want your cooled milk temperature to be accurate before adding your culture because if it’s too hot, it could kill the live culture but if it is too cold it might disturb the fermentation. If you wish to speed up the process of the milk cooling down you can place the pot in a ice bath. Just make sure to watch the temperature as it will cool quickly, around 10-15 minutes depending on how cold the ice bath is. If you cool off the milk in ice in the IP inner pot make sure to dry it off thoroughly before using.
    6. There may be a thin skin that has formed on the milk after it has cooled. This is normal, but we remove it to make for a smoother yogurt.
    7. The longer you ferment the yogurt, the tangier it will be as the bacteria consumes all of the sugar and the more probiotic bacteria will grow. We tried the yogurt at 8 hours, which was not very tangy at all, to 16 hours which was a bit too tangy for us. We preferred the yogurt on the higher end of fermentation around 12 hours. However depending on the type of culture you are using it may give a different length of time, so be sure to check the instructions on how long to ferment the yogurt.
    8. Depending on what yogurt starter you used will change how long you need to strain the yogurt to get thick greek style. If it goes too long and is too thick for your liking you can always add back in some of the whey.
    9. Don't throw away the whey! It's full of protein. You can use it in smoothies or as cooking liquid in pasta, rice, potatoes, etc.
    10. If at any point in the process your yogurt starts to smell bad, taste bad, or has any gray or pink liquid something has gone wrong and you will want to throw it out. Yogurt should be pleasantly tangy, but not taste “bad”.

    Nutrition

    Loading nutrition data...

    How to Make Yogurt in the Instant Pot (Greek Yogurt Style)

    For many things it’s easier to buy product at the store instead of making at home, but sometimes the resulting homemade product is SO GOOD that it’s worth the effort which is why we’re talking all about How to Make Coconut Milk Yogurt in the Instant Pot! Made in partnership with our friends at Vital Proteins!

    Dairy-Free Instant Pot YogurtHow to Make Coconut Milk Yogurt in the Instant Pot

    Sometimes we are so excited about a recipe that we absolutely cannot wait to share, and How to Make Coconut Milk Yogurt in the Instant Pot is definitely one of them. There is no hiding the fact that there are a few steps needed to complete this recipe, because after all it is making yogurt at home. But trust us when we say the resulting Coconut Milk Yogurt is so worth the effort. It’s so incredibly delicious and creamy, it’s super filling and only contains a very minimal amount of maple syrup. It’s worlds-away-different from anything you’ll buy at the store and you control the amount of sugar that goes in it! It’s dairy-free and even compatible with low-carb diets. We are so in love with this dairy-free yogurt and are so excited for you to get your hands on this recipe!

    We also love that homemade yogurt has way more probiotics than most anything you can buy at the store, because you can control how long you ferment the yogurt. The longer you ferment the more probiotic bacteria you have! We also can attest that making yogurt is so much cheaper than it is to buy at the store.

    Prefer to make dairy yogurt? Check out this post.


    Why coconut milk yogurt and why in the Instant Pot?

    Buying a dairy-free yogurt in the stores usually means choosing one that is heavy on the sugar or is flavored and sometimes we’d just like a plain dairy-free, lower-carb yogurt that isn’t going to feel like we’ve eaten a candy bar. We loved the idea of doing it in the Instant Pot because it means we don’t need to buy a separate gadget to incubate the yogurt (and we know there are ways to do it without any gadget, but we’d prefer the controlled temperature). Of course, we are talking about an Instant Pot that has a yogurt function button. However if you do have a dedicated yogurt maker, you can certainly use it with this recipe as we opt to heat the milk on the stove because we didn’t like that heating it in the Instant Pot left the milk stuck to inner pot and in turn left the resulting yogurt chunky. If you prefer to skip this and just do the whole thing in the Instant Pot you can! All you need to do is hit the yogurt button until it says boil, and then let the Instant Pot do the rest. You follow the remainder of the steps after that.

    how to make coconut milk yogurt in instant pot

    What does it actually mean to make yogurt or ferment food?

    In a nutshell, when you are making yogurt you are introducing bacteria cultures to milk and creating a warm and comfortably environment for them to grow for a specified period of time, or ferment. The culture is either a purchased yogurt culture or probiotic capsule that is combined with the milk to inoculate the batch with bacteria. You can also make yogurt with a previously inoculated batch of yogurt. The introduced bacteria feed off of the sugar in the milk (see below for difference with coconut milk) and will thrive and multiply in an environment around 110 degrees or so, and the Instant Pot Yogurt setting keeps the milk at that temperature consistently.

    If you’ve never made yogurt or fermented food before this can seem a little daunting. But once you get the hang of it making it will seem easy and can be done every week for an unending supply of yogurt!


    How is coconut milk yogurt different than dairy yogurt?

    There are a few tricks needed to make yogurt out of coconut milk that don’t apply when you are making dairy milk. Namely that coconut milk does not have a lot of natural sugar in it so it needs the addition of maple syrup to feed the bacteria and that it does not thicken the same as dairy once it’s fermented so we use gelatin to create the consistency we want.

    how long does it take to make yogurt in the instant pot

    Tips on How to Make Coconut Milk Yogurt in the Instant Pot

    1. Read through the entire post and follow all of the recipe instructions. This is the type of recipe where the directions sound so specific and it’s all for a reason!
    2. If you are making this for the first time purchase a starter culture. After you’ve made the yogurt for a few times and have a feel for it you can start saving a tablespoon of yogurt to make new batches, but wait to do that until you’ve got the hang of making yogurt.
    3. Clean all your utensils and cookware and anything else you are going to use with hot soapy water, or place in the dishwasher. Generally speaking whenever you are fermenting food you want to make sure your cookware and utensils are sanitary so you don’t encourage the growth of bad bacteria. We also remove the inner seal from the Instant Pot lid because it has a tendency to hold on to odors, and they will definitely transfer to the yogurt.
    4. Use an instant read thermometer (we love our Thermapen: it’s an investment but one that will last forever) to make sure you have the correct temperature when heating up the milk and cooling it down so you don’t accidentally kill the starter culture by placing it in liquid too hot. If you don’t have an instant read thermometer make sure the milk is warm, but not hot by pickup up a couple of drops and putting them on your inner wrist. If it feels very warm it’s likely too warm for the bacteria.
    5. Don’t skip out on the maple syrup. It is needed to feed the probiotic bacteria, without it your yogurt will never become yogurt but will instead be just a spoiled batch of coconut milk.
    6. The longer you ferment the yogurt the tangier it will be. But you CAN ferment it too long. Check the package of your yogurt starter to see what it recommends. We found a sweet spot between 12-16 hours, but if your package says something different start out with that time and see how your yogurt tastes. If it isn’t very tangy try fermenting it for longer than next time you make a batch to get the yogurt you think tastes best.
    7. Whisk the finished coconut yogurt while it’s still warm until it is fully emulsified. It will not be very thick when it is warm though because the gelatin needs to set up.

    Vital Proteins Gelatin

    The biggest difference between making yogurt with coconut milk and dairy milk is that it doesn’t quite thicken the same way dairy does. Because of this coconut milk yogurt needs a thickener and we love using gelatin for this. To be sure, even though this yogurt is dairy-free, it is not vegan because it uses beef gelatin. We use our favorite Pasture-Raised Beef Gelatin from Vital Proteins in our yogurt and love that it gives it an added boost of nutrition thanks to the collagen.  Vital Proteins is known for their Collagen Peptides, which is great to use in everyday drinks like your morning coffee or food, but we love being able to use their good quality gelatin here in this yogurt. Adding collagen to your diet can be a great way to improve and promote bone and joint health, aid in healthy digestion and gut health, improve sleep and nourish your skin. We love adding it to overnight oats, smoothies, and more.

    For this recipe, make sure you’re grabbing the green container. While gelatin does have collagen, it isn’t the same as the Collagen Peptides (blue container) as it has special attributes that transform liquid and is perfect for jello, marshmallows, homemade candies/gummies, and of course thickening up this amazing yogurt!

    Making Yogurt in Instant Pot Dairy Free

    Don’t be intimidated to make your own yogurt, simply watch the video:

    If you like this How To, check our these others:

    Tools we used to make this recipe:


    5.0 rating
    2 reviews

    How to Make Coconut Milk Yogurt in the Instant Pot

    For many things it's easier to buy product at the store instead of making at home, but sometimes the resulting homemade product is SO GOOD that it's worth the effort which is why we're talking all about How to Make Coconut Milk Yogurt in the Instant Pot!


    Yields 4 cups
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 12 hours 10 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 1 5.4 ounce can coconut cream
    • 1 13.5 ounce can coconut cream
    • 1 13.5 ounce can coconut milk, divided
    • 1 tablespoon Vital Proteins Beef Gelatin
    • 1 Packet Dairy Free Yogurt Starter (ours was 5 grams, but yours might differ) or 1 tablespoon prepared dairy free yogurt with live cultures
    • 1 tablespoon maple syrup

    Directions

    1. In an Instant Pot with a yogurt function, remove the seal from the lid. Clean the lid and the inner pot with hot soapy water, or place in the dishwasher, and dry thoroughly. Set aside. (see note)
    2. Place coconut milk and cream in clean medium pot, reserving ¼ cup of the coconut milk in a small bowl. Heat coconut milk over medium heat until it has started to steam and bubble around the edges, to 180ºF (we like to use our Thermapen for this).
    3. Meanwhile add Vital Proteins Beef Gelatin to the small bowl with coconut milk and stir to combine and let it soften.
    4. Once coconut milk has reached 180ºF, take a few tablespoons of hot milk from pot and whisk into the bowl of softened gelatin until it is completely dissolved. Add the dissolved gelatin mixture to the pot of coconut milk and whisk together.
    5. Place the hot coconut milk in the Instant Pot inner liner, and let cool until it reaches 105ºF - 110ºF, about 40 minutes.
    6. Once it has cooled enough, in a small bowl (you can use the same one as gelatin) add the live culture together with about ¼ cup of the coconut milk and whisk until it is fully combined. Add it back to the inner pot, add maple syrup and whisk until combined. (see note)
    7. Press the Yogurt function on the Instant Pot until it displays a timer. Set for 8-16 hours, depending on how tangy you want your yogurt and close the lid (see note). Close the lid (without the inner seal). It does not matter whether you press sealing or venting.
    8. Once finished fermenting, whisk the coconut yogurt until it is fully emulsified. It will not be very thick right now because the gelatin needs to set up.Transfer to containers and into the refrigerator to set up at least 4 hours.
    9. Yogurt will keep in the refrigerator for 5-7 days.

    Recipe Notes

    1. Read the entire article on How to Make Coconut Milk in the Instant Pot.
    2. You want to make sure the Instant Pot is clean for two reasons: the first is because you are fermenting food and you want to make sure there is no bad bacteria on your Instant Pot. The best way to do this is to put all of your equipment through the dishwasher right before use, or wash with hot and soap water. The second is because if there is any smell leftover on your lid or inner pot, which is known to happen in an Instant Pot, it will likely transfer to the yogurt. So clean it really well.
    3. We are heating up the milk in a pot on the stove because we have found that the milk can get burned when it is heated in the Instant Pot and results in chunky yogurt. If you wish to use the function on the Instant Pot that brings the milk to the proper temperature you can do that.
    4. Coconut yogurt does not thicken the same as dairy milk. That is why you need the help of the beef gelatin. If you wish to skip this to keep it vegan the resulting yogurt will be thin and like a smoothie.
    5. You want your cooled coconut milk temperature to be accurate before adding your culture because if it’s too hot, it could kill the live culture but if it is too cold it might disturb the fermentation. If you wish to speed up the process of the milk cooling down you can place the pot in a ice bath. Just make sure to watch the temperature as it will cool quickly, around 10-15 minutes depending on how cold the ice bath is. If you cool off the milk in the IP inner pot make sure to dry it off thoroughly before using.
    6. There may be a thin skin that has formed on the coconut milk after it has cooled. This is normal, just whisk it together.
    7. The longer you ferment the yogurt, the tangier it will be as the bacteria consumes all of the sugar and the more probiotic bacteria will grow. We tried the yogurt at 8 hours, which was not very tangy at all, to 16 hours which was a bit too tangy for us. We preferred the yogurt on the higher end of fermentation around 12 hours. However depending on the type of culture you are using it may give a different length of time, so be sure to check the instructions on how long to ferment the yogurt.
    8. The finished yogurt will not be as smooth as dairy yogurt because it hasn’t been homogenized in a factory and there are no additives in it! If it does separate, you can whisk it together or use an immersion blender until it is smoother.
    9. If at any point in the process your yogurt starts to smell bad, taste bad, or has any gray or pink liquid something has gone wrong and you will want to throw it out. Yogurt should be pleasantly tangy, but not taste “bad”. We have experienced the yogurt turning bad during one testing phase when we forgot to add the maple syrup and we assume it’s because the bacteria didn’t have any sugar to feed on so they died and the yogurt turned.

    Nutrition

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    This post is sponsored by Vital Proteins. All thoughts and opinions are always 100% ours! We love the integrity of their products and think you’ll love them too. Thank you for continuing to support us and the brands we love and work with!

    How to Make Coconut Milk Yogurt in the Instant Pot (Dairy Free)

    If you’ve ever wondered How to Cook a Whole Chicken in the Instant Pot, this post has you covered. It tastes just like a rotisserie chicken you buy at the store, only you get to control the ingredients! It’s largely hands-off cooking time and the chicken is so juicy! This chicken is perfect to serve as is for dinner, or you can use for meal prep or for other chicken recipes.

    Can you roast a whole chicken in instant potHow to Cook a Whole Chicken in the Instant Pot

    It’s How to Wednesday and today we’re talking about: How to Cook a Whole Chicken in the Instant Pot! The rotisserie chickens you find in the grocery stores often have such tender juicy chicken, and they definitely are convenient, but we always love to be able to control the ingredients in our food. When you cook a whole chicken in the Instant Pot, using our blend of spices, it comes out just as tender and juicy as a store-bought whole rotisserie chicken. It’s great to serve as-is with a few sides like Mashed Potatoes, Herbed Cucumber Salad or Honey Glazed Carrots or you can use it for meal prep for the week. You can turn it into Chicken Salad, Soup or Chicken Bacon Ranch Baked Hummus Dip.

    How long does it take to cook chicken in instant pot

    Now we aren’t saying we don’t enjoy an Oven Roasted Chicken, because we do, but there are definitely a lot of advantages of cooking a whole chicken in the Instant Pot.

    How do I cook a whole chicken in the Instant Pot?

    And the best part is, it’s so easy to do!

    1. Season the chicken
    2. Sear the chicken
    3. Add onion and remaining seasoning to chicken
    4. Place trivet inside of the Instant Pot with 1/2 cup broth
    5. Cook on manual pressure for 24 minutes (or 6 minutes per pound)
    6. Natural release for 15 minutes and then release remaining pressure
    7. And then your chicken is READY!

    P.S. you can also cook a chicken in the slow cooker or in the oven!

    How do I cook a whole chicken in pressure cooker

    If you like this How to Recipe, check out these others:

    Watch the video:

    What to do with leftover chicken bones/carcass? Reuse them and make HOMEMADE BROTH!


    4.6 rating
    9 reviews

    How to Cook a Whole Chicken in the Instant Pot

    If you've ever wondered How to Cook a Whole Chicken in the Instant Pot, this post has you covered. It tastes just like a rotisserie chicken, is largely hands-off cooking time and the chicken is so juicy! This chicken is perfect to serve as is for dinner, or you can use for meal prep or for other chicken recipes.


    Yield 4-6
    Prep Time 15 minutes
    Cook Time 24 minutes
    Total Time 1 hour 14 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Using a paper towel, dry off chicken.
    2. In a small bowl mix together all of the spices. Place half of the spices in another small bowl and add 1 tablespoon avocado oil to create a paste.
    3. Carefully rub the paste underneath the skin on the chicken breasts. Take care not to break the skin.
    4. In a 6 or 8 quart Instant Pot press the saute function.
    5. Once hot add remaining oil and sear the whole chicken, breast side down about 3-4 minutes. Then flip and sear on the other side. Press cancel on the saute function.
    6. Remove chicken, and season the inside of the cavity with salt and pepper and place ½ an onion inside of the cavity. Rub the remainder of the dry spices all over the chicken breasts and thighs and set aside.
    7. Place the trivet inside of the Instant Pot and pour in chicken stock. Place chicken back inside on the travel and close the lid with the vent set to sealing.
    8. Cook on manual high pressure for 24 minutes (or 6 minutes per pound)
    9. Natural release for 15 minutes, then use the manual release function to release any remaining pressure.
    10. Let chicken sit until it has cooled down slightly, about 10 minutes. Butcher the legs, wings and finally the breasts and serve along with your favorite sides!

    Recipe Notes

    1. If your chicken is a different size than 4 lbs. adjust the cooking time to be 6 minutes per pound.
    2. Update 6/2019: We've had a few commenters that have experienced a "burn" notification on their instant pot, likely due to too much evaporation of the broth. We didn't experience this in testing but as some reader suggestions we're going to increase the called for amount of broth, since the amount doesn't really affect the final dish. We've increased it from 1/2 cup to 1 cup of broth added. 
    3. If you experience a burn notification add 1/2 cup more broth to your put and start again.

    Nutrition

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    How to Cook a Whole Chicken in the Instant Pot

    This post is all about How to Make Oatmeal! We tested so many different types of oatmeal recipes with different cooking methods until we found the three that produced the best oatmeal! We used both old fashioned rolled oats (on the stovetop and instant pot) and steel cut oats (in the instant pot) and perfected recipes that are great for a warm hearty breakfast or make ahead prep for the week!

    the best oatmeal recipes

    How to Make Oatmeal

    It’s another How to Wednesday post and today we are talking all about How to Make Oatmeal. But not just any oatmeal, we set out in search of the best oatmeal and the best cooking method! There are so many different choices out there and we tried them all to pick which ones were no only the tastiest, but also for the easiest and quickest cooking method to get you a whole grain, gluten-free, easy breakfast on the table, with leftovers serving as meal prep.

    For a few weeks in a row, we made A LOT of oatmeal. We tried and tested every type of oatmeal and every method we had heard of. After eating lots of oats (so much so that we haven’t eaten any since) we have decided on two methods (stovetop and Instant Pot) using two different types of oats (rolled oats and steel cut oats) as the BEST METHOD of How to Make Oatmeal. Each recipe produces a slightly different taste and texture of the oats and each has it’s own redeeming quality and characteristics.

    Our favorite oatmeal recipes are for:

    best oatmeal recipe with toppings

    You may notice some omissions in this post and that’s because we tried them, and didn’t like it. The biggest omission from here is that we did not include slow cooker overnight oats. We tried making them more than 4 times with both rolled oats and steel cut oats and in the end we just felt that they tasted like they were overcooked. We even tried making them with the “warm setting” on the slow cooker and they still were not to our liking.

    This is obviously a matter of preferences, but we preferred to have oats that still kept a nice texture so we are not including instruction on cooking them overnight in a slow cooker. We also are not including quick oats here, because we felt it did not take much more time to make the old fashioned rolled oats  and felt they have a far better texture. Are you sensing a theme here? We prefer the oats that keep there structure well and do not get cooked so much that they turn into one mass and so that is why we are recommending these three methods to make the best oatmeal.

    Does Oatmeal Taste Better with Milk or Water?

    When oatmeal is cooked with just water it is REALLY plain. We preferred a combination of almond milk and water in our recipes, but you can feel free to sub in other milk whether it be dairy or dairy-free. We like the combination of milk and water because it was perfectly balanced and the flavor didn’t overwhelm the oats, but also brought some creaminess to them.

    Tips for Making Rolled Oats Recipe

    We are recommending to make old fashioned rolled oats with two methods: stove top and instant pot! The stove top is the quickest method with oatmeal ready in about 15 minutes. If this still feels like too much than you can make ahead of time and simply reheat it! The other method is in the instant pot which is the easiest method. It requires no stirring and you can accomplish other things while it’s cooking!

    How to cook oatmeal

    How do you make the best steel cut oats?

    The instant pot is the best method to cook steel cut oats! It’s the quickest method, that produces the best taste and texture. But there is a catch: you can’t cook them straight inside the pot! We found that some parts of the oats got overcooked and produced a rubber-y oatmeal, so we used the pot-in-pot method to make the oatmeal. This simply means we cooked the oatmeal inside of a bowl that sat on a trivet! It produces the most luxuriously creamy oatmeal, without any cream!

    Are oats gluten free?

    Oats are naturally gluten-free, but they can sometimes be processed in a facility where wheat products are also processed so there can be cross-contamination. If you are sensitive to gluten be sure to purchase oats that are labelled gluten-free!

    cooking oatmeal in instant pot or on stove top

    What can I put on top of oats?

    There is an endless number of toppings you can add to oats! Below find some examples with a suggested amount for a typical serving bowl of oatmeal. Have fun and mix and match these serving suggestions!

    Sweet:

    Savory:

    How do you make oatmeal

    If you like this oatmeal post, check out these others:

    Watch the video:


    5.0 rating
    2 reviews

    How to Make Oatmeal

    This post is all about How to Make Oatmeal! We tested so many different types of oatmeal with different cooking methods until we found the three that produced the best oatmeal! We used both old fashioned rolled oats (on the stovetop and instant pot) and steel cut oats (in the instant pot) and perfected a recipe that is great for both a warm hearty breakfast or make ahead prep for the week!


    Yield 4
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Recipe Type: Breakfast
    Cuisine Gluten-free, dairy-free
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Stove Top Rolled Oats

    • 4 cups water (or water and milk combination)
    • 2 cups (old-fashioned) rolled oats
    • pinch salt
    • ¼ cup maple syrup (optional)

    Instant Pot Rolled Oats

    • 2 cups (old-fashioned) rolled oats
    • 3 cups water, divided
    • 2 cups milk of choice
    • pinch of salt

    Instant Pot Steel Cut Oats

    • 1 cup steel cut oats
    • 2 cups water, divided
    • 1 cup milk of choice (we used almond milk)
    • Pinch of salt
    • 2 tablespoons maple syrup (optional)

    For Serving for each portion

    • 2 teaspoon maple syrup / honey
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons raisins, nuts, shredded coconut
    • 1-2 tablespoons drizzled almond butter, peanut butter
    • 1-2 tablespoons cashew cream
    • 1/4 fruit like berries, banana or chopped apple (you can also add the apple while cooking for a twist)
    • 1/4 cup granola
    • 2 tablespoons seeds (such as chia, flax, pumpkin or sunflower)
    • 1 scoop protein powder or collagen peptides (add while still hot and stir to combine)
    • 1/2 teaspoon cinnamon
    • 1 tablespoon tahini
    • 1 strip crumbled cooked bacon or sausage
    • 2 tablespoons shredded cheddar cheese
    • 1 tablespoons sliced green onion

    Directions

    Stovetop Rolled Oats:

    1. In a pot over medium heat bring water to a boil with salt
    2. Add oats and lower the heat. Cook for 8-10 minutes, stirring often, until the oatmeal is creamy and tender. Stir in maple syrup, if using.
    3. Serve immediately with toppings, as desired or for make-ahead place in individual containers and let cool completely before covering. Oatmeal will keep in the refrigerator for up to 5 days. Reheat gently on the stovetop with a little extra water or milk, or using preferred method.

    Instant Pot Rolled Oats:

    1. In a 6 or 8 quart instant pot, place metal steaming rack and 1 cup of water inside the inner pot.
    2. Inside a heat safe medium bowl mix together oats, remaining water, milk of choice, pinch of salt and maple syrup, if using. (see note about bowl)
    3. Place the bowl on top of the rack, place the lid on the Instant Pot and set the valve to sealing.
    4. Cook on manual high pressure for 8 minutes. Allow pressure to release naturally for 10 minutes, and then release any remaining pressure.
    5. Remove bowl from Instant Pot and serve with desired toppings.
    6. If preparing make-ahead oatmeal, place into individual containers and let cool completely before covering. Oatmeal will keep in the refrigerator for up to 5 days. Reheat gently on the stove top with a little extra water or milk, or using preferred method.

    Instant Pot Steel Cut Oats:

    1. In a 6 or 8 quart instant pot, place metal steaming rack and 1 cup of water in the inner pot.
    2. Inside a heat safe medium bowl mix together oats, remaining water, milk of choice, pinch of salt and maple syrup, if using. (see note about bowl)
    3. Place the bowl on top of the rack, place the lid on the Instant Pot and set the valve to sealing.
    4. Cook on manual high pressure for 10 minutes. Allow pressure to release naturally for 10 minutes, and then release any remaining pressure.
    5. Remove bowl from Instant Pot and serve with desired toppings.
    6. If preparing make-ahead oatmeal, place into individual containers and let cool completely before covering. Oatmeal will keep in the refrigerator for up to 5 days. Reheat gently on the stove top with a little extra water or milk, or using preferred method.

    Recipe Notes

    1. If you are strict gluten-free make sure to buy oats that are labelled as being gluten-free!
    2. We used stainless steel and pyrex bowls during testing. 

    Nutrition

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    How to Make THE BEST Oatmeal

    The Ultimate Guide on How to Make Oatmeal

    This Instant Pot Beef Stroganoff recipe is an easy weeknight dinner win! This classic American dish comes together quick, with minimal prep and mostly hands-off cooking thanks to the Instant Pot. It’s made using REAL ingredients and is so hearty! It’s paleo and Whole30 friendly (if served without noodles), dairy and gluten free and a delicious meal the whole family will love!

    Instant Pot Beef Stroganoff

    Instant Pot Beef Stroganoff

    Honestly I’d never tried beef stroganoff before making this recipe, but I’m glad I finally did because it’s such a delicious and easy dinner! It’s one of the most popular google dinner searches, so we knew it was time to make a cleaned up version that didn’t require any canned soup or junky ingredients. Our version here is dairy-free (made creamy with coconut cream) and option to serve it with gluten-free noodles or over zoodles (we recommend sweet potato, butternut squash or carrot zoodles).

    We love the rich and hearty flavor to the sauce! We use paprika, mustard and tomato paste to add a depth and umami flavor to the sauce, that is then thickened up with a bit of arrowroot and rounded out with our non-dairy choice of coconut cream. You can’t taste the coconut in it either!

    Our choice for beef was to use a sirloin steak, but if you can’t find that some other options would be a chuck roast or top round. Just make sure to slice it thinly!

    Instant pot beef stroganoff paleo

    How do you make beef stroganoff in the Instant Pot?

    We opted to make this Beef Stroganoff in the Instant Pot because it makes for really tender meat thanks to the pressure cooker and largely hands-off cooking after you’ve sauteed the aromatics and built up the flavor. So while the recipes says it takes about an hour to make, most of this time it is hands-off cooking so you can be getting other tasks done while dinner is cooking.

    To make in the Instant Pot:

    1. Saute your aromatics (we use mushrooms, onions and garlic) and beef
    2. Add your base flavors in (we use paprika, mustard and tomato paste to build up a nice rich flavor)
    3. Deglaze with liquid and cook in high pressure!
    4. After you release the pressure we add in a thickener and creaminess (coconut cream) to finish it off.
    5. Serve with gluten-free pasta or noodles and ENJOY!

    How do you make beef stroganoff in a pressure cooker

    If you like this Instant Pot recipe, check out these others:

    5.0 rating
    2 reviews

    Instant Pot Beef Stroganoff

    This classic American dish comes together quick, with minimal prep and mostly hands-off cooking thanks to the Instant Pot. It's made using REAL ingredients and is so hearty! It's paleo and Whole30 friendly (if served without noodles), dairy and gluten free and a delicious meal the whole family will love!


    Yield 6
    Prep Time 5 minutes
    Cook Time 37 minutes
    Total Time 57 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 2 tablespoon avocado oil, divided
    • 10 ounces (about 10) cremini or baby bella mushrooms, stem removed and sliced
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 1.5 pounds beef sirloin (see note), thinly sliced about 2" long
    • 2 tablespoon tomato paste
    • 1 tablespoon dijon mustard
    • 1 teaspoon paprika
    • 1 teaspoon ground pepper
    • 2 teaspoons salt
    • 2 tablespoon red wine vinegar
    • 2 teaspoon fish sauce
    • 1/2 cup bone broth or beef broth.
    • 1 tablespoon arrowroot
    • 1/2 cup frozen peas (optional)
    • 1/4 cup coconut cream
    • 2 tablespoons parsley, chopped, for garnish
    • 12 ounces cooked gluten free noodles or zoodles, for serving

    Directions

    1. Set a 6 or 8 quart Instant Pot (or other electric pressure cooker) to saute. Once hot add 1 tablespoon oil and cook mushrooms until all the liquid has evaporated about 7 minutes.
    2. Add remaining oil and add onion, cooking until beginning to soften about 5 minutes.
    3. Add garlic and beef and stir, cooking for 2 minutes until it begins to brown.
    4. Add spices, tomato paste, and mustard and cook for an additional 3 minutes.
    5. Shut off the saute and add red wine vinegar, fish sauce, broth and scrape up any browned bits on the bottom of the pot. Cook on high pressure (manual) for 12 minutes and allow the pressure to naturally release for 5 minutes before manually releasing the remaining pressure.
    6. Meanwhile in a small bowl a slurry by mixing together 2 tablespoons of water with 1 tablespoon of arrowroot.
    7. Add 1 tablespoon of the slurry to the sauce at a time, until it has reached the consistency you desire. Add frozen peas (if using), coconut cream and cook an additional 3 minutes.
    8. Taste sauce and adjust seasoning.
    9. Serve over gluten-free noodles or zoodles.

    Recipe Notes

    1. If you can't find a sirloin steak you can also use top round or a chuck roast.

    Nutrition

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    Instant Pot Beef Stroganoff

    These melt-in-your-mouth Instant Pot Beef Short Ribs are SO delicious and SO impressive but are SO easy to put together! And thanks to the Instant Pot, the braising time is slashed without sacrificing any of the flavor. This decadent dinner is naturally Paleo and Keto and Whole30 friendly and when paired with a side of quick cauli-mash will be the hit of the dinner table!

    How long does it take to cook beef short ribs in the pressure cooker?

    Instant Pot Beef Short Ribs

    Back in the summer when we were brainstorming recipes that we wanted to create for the upcoming Fall season, we knew that some new Instant Pot recipes were a MUST. And when thinking of warm, hearty and comforting food, braised meat is the first that comes to mind! While I have a version of Short Ribs in my cookbook, this flavor-packed Instant Pot Beef Short Ribs recipe is becoming a quick favorite. It has all the flavor of meat that has been braised for hours but in a fraction of the time thanks to the Instant Pot. We paired this heart dish with a side of quick cauli-mash and we’re glad we did.

    We opted to use boneless beef short ribs in our recipe, but this recipe will work with bone-in ribs with a slightly longer cooking time (increase by 10 minutes). The resulting sauce that cooks with the short ribs is so decadent. It is full of umami flavor thanks to the sear on the meat, the balsamic vinegar and coconut sugar (If you are restricted by sugar simply leave it out).

    how do you cook short ribs in the pressure cooker

    How do you cook short ribs in the Instant Pot?

    It’s so simple!

    1. You sear the meat using the saute function until it’s nice and browned to deepen the flavor of the resulting sauce.
    2. Add some aromatics to the pot (we use shallots, garlic, carrots and rosemary).
    3. Deglaze the pot with liquid (we use wine and beef broth, but you can use all beef broth)
    4. Cook on high pressure for 40 minutes, with a natural release for 10 minutes.
    5. Reduce the sauce further, adding the optional thickener if desired.
    6. Serve with cauli-mash and enjoy! (Note: It’s even better the next day, so you can make this ahead of time if you want and reheat when ready to serve)

    How do i make beef short ribs?

    For this recipe we used these tools:

    If you like this Instant Pot Recipe, check out these others:

    5.0 rating
    8 reviews

    Instant Pot Beef Short Ribs


    Yield 4
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 45 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    For Beef Short Ribs:

    For Cauli-mash

    Directions

    For Beef Short Ribs:

    1. Season the short ribs generously with salt and pepper.
    2. In a 6 or 8 quart Instant pot, press the saute function to heat up the pot. Once hot, add oil.
    3. Sear beef, about 5-7 minutes per side, in batches if necessary. Remove beef and set aside.
    4. Add shallots, garlic, carrots, rosemary to the pot and cook, stirring occasionally, until beginning to soften, about 3 minutes.
    5. Add red wine, beef broth to the pot and scrape up and browned bits from the bottom to deglaze the pan. Shut off the saute function. Return the beef to the pot and cook on high pressure for 40 minutes.
    6. When finished, use the natural release for 10 minutes and then use the quick release function to release the remaining pressure.
    7. Once the pin has dropped, open the pressure cooker and remove the meat from the pot and set aside. If there is a large amount of fat sitting on top of the liquid, skim off and discard (see note).
    8. Add balsamic vinegar and coconut sugar (if using) and turn on the saute function to reduce the liquid for 10 minutes.
    9. If you want to thicken up the sauce: add 2 teaspoons arrowroot to a small bowl. Take out 2 tablespoons of the sauce from the pot and whisk it in the arrowroot to make a slurry. Pour the slurry back in to the pot and continue to boil for 1 minute.
    10. Return meat to the pot and let cool briefly.
    11. Serve with cauli-mash (recipe below).

    For Cauli-mash:

    1. Fill a large pot with 1 inch of water and place in a steamer basket and bring the water to a boil. Reduce heat to a  simmer and place in cauliflower florets, cover the pot and steam until nice and tender, about 12-14 minutes.
    2. In a bowl, using a hand blender, (or food processor) blend steamed cauliflower with salt, pepper, garlic powder and oil and until fully combined. Taste and adjust seasoning if needed.
    3. Keep warm until ready to serve.

    Recipe Notes

    1. If using red wine make sure that you are using a red wine that is tastes good! Whenever cooking with wine you always want to make sure that they wine tastes good enough to drink because the flavors can shine through!
    2. If you are cooking this ahead of time it is much easier to remove the fat once the sauce has cooled, so feel free to skip this step and wait for it to chill. If you are serving it fresh and wish to remove excess fat skim it off gently with a spoon.
    3. We opted to use boneless beef short ribs in our recipe, but this recipe will work with bone-in ribs with a slightly longer cooking time (increase by 10 minutes).

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    Instant Pot Beef Short Ribs

    This Instant Pot Creamy Cajun Chicken Pasta comes together quickly in the pressure cooker and is packed with veggies, chicken, and creamy cajun flavor! It’s gluten-free and an easy weeknight cajun pasta recipe everybody will love!

    Creamy Cajun Chicken Pasta In BowlsInstant Pot Creamy Cajun Chicken Pasta

    Sometimes you just want some creamy, pasta comfort food! Am I right? I simply cannot get enough of this dish! We’ve tested this cajun chicken pasta recipe multiple times now to get the pasta cooked just right in the pressure cooker, and every time this recipe has been a huge hit.

    It’s an easy recipe to make, and makes enough for a crowd and/or leftovers!

    Instant Pot Cajun Chicken Pasta in Instant Pot

    Just look at all that goodness! Creamy with a little kick! If  you’ve been wanting to make pasta in the Instant Pot, today is your day. We use gluten-free pasta, so we’ve made sure it won’t get mushy on you, but you can use any pasta you’d like! They all may cook slightly different, do keep in mind!

    Can you cook pasta in an instant pot?

    Absolutely yes!!!

    How long do you cook pasta in the instant pot?

    It really depends on your type of pasta! We’ve tested this gluten-free pasta multiple times to get the time right, and found the magic number here.

    What is the best Cajun seasoning?

    I love to make my own! My blend includes garlic powder, onion powder, cayenne pepper, paprika, and more! See below!

    Creamy Cajun Chicken Pasta Recipe in Instant Pot

    If you like this Instant Pot pasta recipe, try these Instant Pot favorites:

    Want other gluten-free pasta dishes? Try these gluten-free pasta favorites:

    4.2 rating
    5 reviews

    Instant Pot Cajun Chicken Pasta


    Yields 6
    Prep Time 10 minutes
    Cook Time 13 minutes
    Total Time 33 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Cajun Seasoning

    Pasta

    Directions

    1. In a bowl combine Cajun-seasoning ingredients. 
    2. Using the sauté function, add in garlic, onions, and peppers and sauté for 5-7 minutes until beginning to soften.
    3. Add in chicken and half of cajun spice mixture cook for 5-7 minutes until chicken is mostly cooked through.
    4. Shut off the pressure cooker then add pasta and broth and set on high pressure for 3 minutes.
    5. Once finished, use the quick release function.
    6. In a small bowl, mix together mayo and remaining cajun seasoning.
    7. Add cajun mayo and baby spinach to the pot and toss well to combine, making sure not to overmix to avoid pasta breaking apart.
    8. Serve immediately and enjoy!

    Recipe Notes

    • If you're using regular pasta, you may need to cook for an additional 1-3 minutes.
    • To make without the Instant Pot:
      1. Cook Pasta
      2. Make chicken as directed in steps 1-4 in a skillet over medium heat until the chicken is cooked through.
      3. Mix together mayo and remaining seasoning.
      4. Drain pasta and combine with mayo mixture and chicken.

    Note: Recipe updated on 10/17/18 to change the amount of liquid used to cook the pasta based off of feedback from commenters.


    Nutrition

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    Enjoy, my friends!

    Instant Pot Creamy Cajun Chicken Pasta (Gluten-Free)

    This two-ingredient Salsa Chicken recipe is made in the Instant Pot or Slow Cooker and is the perfect, easy meal prep recipe. It’s simple, fast, and makes the perfect shredded chicken to put on top of salads, in tacos, in burrito bowls, and so much more!

    Instant Pot Shredded Salsa Chicken - Lexi's Clean KitchenTwo-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)

    If you love my shredded all-purpose chicken, you will love this easy salsa chicken. I use it in my freezer burritos, on top of salads, and on burrito bowls- to name a few! Use green salsa verde or your favorite red salsa for the easiest shredded chicken recipe ever! Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen Shred with two forks and get ready to devour! Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

    How do you cook chicken to be shredded?

    Use the slow cooker or the pressure cooker to make the best, and easiest shredded chicken! 

    Watch the video here: 

    Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

    How do you make shredded chicken for burritos?

    I love using the slow cooker or the Instant Pot, but you can also poach your chicken on the stove-top! All three directions are below!  Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

    The perfect meal prep addition that is so simple to prepare!

    If you like this shredded salsa chicken recipe, try these other recipes:

    4.5 rating
    2 reviews

    Shredded Salsa Chicken (Instant Pot)





    Cook Time 20 minutes
    Total Time 20 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Place chicken in the insert of your pressure cooker.
      Season with salt and pepper.
      Set to manual 20 minutes on high pressure.
      Quick release, then once the valve has gone down, remove chicken and shred with two forks.

    Recipe Notes


    Nutrition

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    Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)

    Want to make the BEST taco meat ever? This taco meat recipe is loaded with hidden veggies and is made in the Instant Pot pressure cooker! It comes together in under 30 minutes and tastes like your favorite classic, indulgent taco meat! It’s whole30-compliant and a recipe the whole family will love!

    How To Make The BEST Taco Meat (Instant Pot) - Lexi's Clean KitchenHow To Make The BEST Taco Meat (Instant Pot)

    Growing up I LOVED Taco Bell. Yes, you read that right. I have given up my love for Taco Bell, but I haven’t given up my love for classic beef tacos. This taco meat recipe tastes like the classic taco meat you love, but made healthy and delicious. From one taco lover to another, I promise you’ll love this recipe! You are going to love how quickly this taco meat is to make, and how you sneak all the veggies into your families taco night!

    Watch the video: 

    P.S. Did you know you can see all of my pressure cooker recipes in one spot? Find them all here!

    How To Make The BEST Taco Meat (Instant Pot) - Lexi's Clean Kitchen

    What spices do you put in taco meat?

    How much liquid do you need in an instant pot?

    How To Make The BEST Taco Meat (Instant Pot) - Lexi's Clean Kitchen

    If you like this Instant Pot recipe, try these favorites:

    How do you make the best tacos?

    Follow this recipe and I promise you will have the BEST taco night ever!

     

    5.0 rating
    13 reviews

    How To Make The BEST Taco Meat (Instant Pot)



    Yield 6
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 2 garlic cloves, minced
    • 1 onion, finely diced
    • 2 large carrots, finely diced
    • 1 bell pepper, diced
    • 1 cup mushrooms, diced
    • Optional: 1 zucchini, diced
    • Optional: 2 celery sticks, minced
    • 1 pound grass-fed ground beef or ground turkey
    • 1 teaspoon chili powder
    • 1 teaspoon paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup salsa of choice
    • At the end, add spinach

    Directions

    1. Saute veggies for 2-4 minutes until soft.
    2. Add in the meat and cook for 2-3 minutes until browned.
    3. Add in spices and mix to combine.
    4. Seal the lid and then cook under high pressure for 15 minutes.
    5. Turn the knob to quick release.
    6. Serve and enjoy!

    Recipe Notes


    Nutrition

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    How To Make The BEST Taco Meat (In The Instant Pot!)

    This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker! Easy Chicken Cacciatore

    Instant Pot Chicken Cacciatore

    This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers. The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!

    What do you eat chicken cacciatore with?

    Instant Pot Chicken Cacciatore

    Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!

    Which instant pot to get?

    I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.

    What can I cook in instant pot?

    Lots of things, but let me say, not EVERYTHING. I’ve seen people wanting to make every single thing in the Instant Pot and I don’t think it works like that. It’s used for convenience. It cooks fast and definitely can cook things uniquely that you can’t get over the stovetop. With that said, it cooks food using water or other cooking liquid. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. So since it steams, you wouldn’t want to make things like steak in your pressure cooker. Does that make sense?

    How do you use an instant pot?

    Based on what you’re cooking, add a cup or so of cooking liquid or of water to the pressure cooking pot. Lock the lid in place and make sure the valve is in the sealing/pressure cooking position. Select a pressure cooking button and let it cook! Use quick release or natural release (see below) once done, then enjoy!

    InstantPot Chicken Cacciatore over pasta

    Watch the video:

    Want more Instant Pot recipes? Try these pressure cooker favorites:

    4.7 rating
    7 reviews

    Instant Pot Chicken Cacciatore


    Yields 6
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 8 chicken legs and/or thighs
    • 2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
    • 2 teaspoons freshly ground pepper, use more as necessary  for coating chicken and seasoning at the end
    • 2 tablespoons avocado oil or extra-virgin olive oil
    • 1 medium onion, sliced into thin strips
    • 3 carrots, minced
    • 1 red pepper, diced medium
    • 1/2 pound mushrooms, trimmed and sliced
    • 2 large garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1/4 teaspoon red pepper flakes
    • 2 tablespoon fresh basil, chopped
    • 1 bay leaf
    • 1 cup chicken broth
    • 14.5 oz can Tuttorosso diced tomatoes in juice
    • 14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
    • 2 tablespoons freshly parsley, plus more to garnish
    • 1 teaspoon fresh thyme
    • 1/4 cup balsamic vinegar

    Directions

    1. Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
    2. Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
    3. Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
    4. Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.

    Recipe Notes

    * Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.


    Nutrition

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    This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!

    Instant Pot Chicken Cacciatore

    Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

    Buffalo Chicken Chili

    Buffalo Chicken Chili (Instant Pot or Stove Top)

    This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!

    Buffalo Chicken Chili

    If you like this chili recipe, try these recipes:

    Buffalo Chicken Chili

    4.7 rating
    3 reviews

    Buffalo Chicken Chili


    Yields 6
    Prep Time 10 min
    Cook Time 30 min
    Total Time 40 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Garnish

    Directions

    • Cook chicken: Shredded Crock Pot Chicken or use a rotisserie chicken.
    • In a large pot over medium heat, heat oil and sauté garlic. Add chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes.
    • Add in chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes.
    • Taste and adjust spices as desired. Garnish and serve hot.

    Nutrition

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