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Main dish

Instant Pot Chicken Tortilla Soup

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Instant Pot Chicken Tortilla Soup
I love chicken tortilla soup, but I hardly ever make it because it takes so long to get a flavorful broth and really tender chicken. That’s where the Instant Pot comes in – the high pressure cooks everything quickly, and all the flavors get melded together in a fraction of the time. Home late, but trying to resist the temptation for a fast-food fix? This one-pot chicken tortilla soup recipe is a great solution. It combines frozen chicken and corn with beans, tomatoes, and stock from your pantry. It’s kid-friendly but is pretty enough to serve for guests. And it’s ready in just 30 minutes! Just because it’s a weeknight dinner doesn’t mean it can’t be gorgeous and tasty. Ladling the hot soup over crunchy chips right before serving melts the cheese for a fantastic texture combination. Psst…don’t tell the kids, but it’s also loaded with protein and vegetables. Want it spicier? Use two packets of taco seasoning instead of one and bring on the jalapenos!
Author:
Cuisine: African
Recipe type: Main dish
Ingredients
  • 1 lb frozen chicken breasts (about 2)
  • 1 14.5 oz can black beans, rinsed and drained (or 2 cups cooked)
  • 2 cups frozen corn
  • 1 large onion, finely diced
  • 1 cup diced tomato
  • 6 oz tomato paste
  • 32 oz chicken or vegetable stock
  • ¼ cup prepared taco seasoning (1 pouch)
  • ⅔ cup shredded Mexican blend cheese
  • 4-5 cups tortilla chips
  • Diced avocado and finely chopped cilantro for garnish
Instructions
  1. Place all ingredients in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
  3. When the time is up, quick-release the pressure. Shred any remaining large pieces of chicken and return to the pot.
  4. Meanwhile, in each serving bowl place ⅔ cup tortilla chips sprinkled with 2 tablespoons shredded cheese. Ladle hot soup over chips and cheese just before serving.
  5. Serve with diced, fresh avocado and cilantro.
  6. *If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.

Watch the recipe video here:

Instant Pot Chicken Tortilla SoupFULL RECIPE: http://chopsecrets.com/instant-pot-chicken-tortilla-soup/

Posted by Chop Secrets on Saturday, March 2, 2019

Main dish

Instant Pot Mini Mushroom Quiche

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Instant Pot Mini Mushroom Quiche
Delicate mushrooms are a perfect accompaniment to the bold flavor of the asiago.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 oz asiago cheese, shredded
  • 2 oz mushrooms, finely diced
  • 1 tbsp chives, snipped
  • 3 tbsp spinach leaves, cut into thin ribbons
  • 4 eggs, beaten
  • ¼ cup heavy cream (or half and half)
  • ½ tsp garlic salt
  • ½ tsp kosher salt
  • 1 cup water
  • Additional asiago cheese for garnish (optional)
Instructions
  1. Coat the inside of a silicone mold (we love these: https://amzn.to/2Q2dnyq) with nonstick spray.
  2. Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold. Top with diced mushrooms, chives, and spinach.
  3. Combine the eggs, cream, garlic salt and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than ¾ full.
  4. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the mold on to the trivet. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  7. Carefully remove the mold and turn out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with fingers to flatten the bottom of each quiche.
  8. Garnish with additional asiago cheese if desired. Serve warm.

Watch the recipe video here:

Instant Pot Mini Mushroom QuicheFULL RECIPE: http://chopsecrets.com/instant-pot-mini-mushroom-quiche/

Posted by Chop Secrets on Friday, March 1, 2019

Main dish

Instant Pot Chicken Fettuccini Alfredo

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Instant Pot Chicken Fettuccini Alfredo
This dish is truly a one-pot wonder.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken Mixture:
  • 1 tbsp olive oil
  • 2 lbs chicken breasts, boneless and skinless
  • ½ tsp kosher salt
  • ¼ tsp black pepper
Sauce Mixture:
  • 2 tbsp butter
  • 5 cloves garlic, minced
  • 2 cups heavy cream
  • 2½ cups chicken broth
  • ¼ tsp kosher salt
  • 1 pinch ground nutmeg
  • 1 lb dry fettuccini noodles, broken in half to fit flat in the pot
To Finish:
  • ¾ cup parmesan cheese, shredded
  • 3 tbsp fresh basil, cut into thin ribbons
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function. Season the chicken with salt and pepper.
  2. When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  3. Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
  4. Mix in cream, broth, salt, and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Fan the noodles in the pot (this will help prevent them from sticking in clumps), and ensure all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
  10. Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.

Watch the recipe video here:

Instant Pot Chicken Fettuccini AlfredoFULL RECIPE: http://chopsecrets.com/instant-pot-chicken-fettuccini-alfredo/

Posted by Chop Secrets on Friday, March 1, 2019

Main dish

Instant Pot Healthy Chicken & White Bean Soup

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Instant Pot Healthy Chicken & White Bean Soup
This dish is a fabulous fast-food buster!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups chicken broth, warmed
  • 1¾ lbs skinless boneless chicken thighs
  • 4 cloves garlic, minced
  • 1 onion, finely diced
  • 2 15 oz cans white northern beans, drained and rinsed
  • 1 4 oz can diced green chilis, undrained
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 2 tsp kosher salt
  • ½ tsp pepper
  • Sour cream and chopped cilantro for garnish (optional)
Instructions
  1. Add all ingredients to the pot and stir to combine, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  3. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  4. Carefully remove the chicken from the pot to a cutting board and shred.
  5. Use a fork or an immersion blender to break up about half the beans.
  6. Return chicken to the pot and stir to combine. Serve hot garnished with sour cream and chopped cilantro (optional).

Watch the recipe video here:

This dish is a fabulous fast-food buster!RECIPE: http://chopsecrets.com/instant-pot-healthy-chicken-white-bean-soup/

Posted by Chop Secrets on Wednesday, February 27, 2019

Dessert

Instant Pot Classic Strawberry Jam

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Instant Pot Classic Strawberry Jam
https://www.facebook.com/431815513692139/posts/1056055021268182/ aYou may never buy store-bought again!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups hulled and quartered strawberries
  • 1½ cups sugar
  • 3 tbsp lemon juice
  • 3 tbsp water
  • 3 tbsp cornstarch
Instructions
  1. Mix together strawberries and sugar in the Instant Pot. Set aside for 30 minutes to allow the berries to macerate (soften and release juices).
  2. After 30 minutes, add lemon juice and stir to combine.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 1 minute.
  5. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  6. Turn the pot off by selecting CANCEL, then select the SAUTE function.
  7. In a small bowl, mix together cornstarch and cold water. Stir into the pot. Cook and stir until desired thickness is reached.
  8. Turn the pot off and allow to cool.

Watch the recipe video here:

You may never buy store-bought again!RECIPE: http://chopsecrets.com/instant-pot-classic-strawberry-jam/

Posted by Chop Secrets on Monday, February 25, 2019

Dessert

Instant Pot Perfect Pumpkin Pie

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Instant Pot Perfect Pumpkin Pie
It’s a perfect accompaniment to your holiday meal.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust Mixture:
  • ½ cup finely crushed shortbread cookies, plus additional for garnish
  • ⅓ cup toasted pecans, finely chopped
  • 2 tbsp butter, melted
Filling Mixture:
  • 1½ cups canned pumpkin puree
  • ½ cup evaporated milk
  • ½ cup brown sugar
  • 1 egg, beaten
  • 1½ tsp pumpkin pie spice
  • ½ tsp vanilla
  • ½ tsp salt
  • 1 cup water
  • Whipped cream for serving (optional)
Instructions
  1. Coat the inside of a 7” springform pan with nonstick spray (we love this one: https://amzn.to/2CHSu8K).
  2. In a small bowl, thoroughly combine Crust Mixture ingredients. Press evenly into the bottom of the springform pan and about ¾″ up the sides. Place in freezer for at least 10 minutes to set.
  3. In a large bowl, thoroughly combine Filling Mixture ingredients. Pour over pie crust and cover with aluminium foil.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Using a foil sling, carefully lower the bundt pan on to the steam rack.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Check the pie to see if the middle is set. The center should be wobbly, but not liquidy. If not, cook on MANUAL for an additional 5 minutes and quick-release again.
  9. Carefully remove the pan from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  10. Once cooled, carefully release sides of springform pan. Serve with whipped cream, sprinkle with additional crushed cookies.

Watch the recipe video here:

It’s a perfect accompaniment to your holiday meal.RECIPE: http://chopsecrets.com/instant-pot-perfect-pumpkin-pie/

Posted by Chop Secrets on Tuesday, February 19, 2019

Main dish

Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes

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Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes
This one-pot meal is everything you need for a hearty dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds yellow potatoes, skin on, quartered
  • 1 cup chicken broth
  • 1 bay leaf
Meatloaf Mixture:
  • 1½ pounds ground beef (preferably 93% or leaner)
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp parsley, finely chopped (or 2 tsp dried)
  • 2 tsp each garlic powder, onion powder
  • 1 tsp each kosher salt, pepper
  • ½ cup honey bbq sauce
  • 4 pieces bacon, cooked and crumbled
To Finish:
  • ¼ cup honey bbq sauce
  • 1 cup half and half
  • 4 tbsp butter
  • ¾ cup sour cream
  • 1 tsp garlic powder
  • Kosher salt and pepper to taste
  • Additional cooked and crumbled bacon for garnish
Instructions
  1. Place potatoes in the bottom of the pot in an even layer. Add the bay leaf and chicken broth. Place the steam rack on top of the potatoes.
  2. In a large bowl thoroughly combine the Meatloaf Mixture ingredients.
  3. Gently press the meatloaf into a 6-cup bundt pan (we love this one: https://amzn.to/2RNympZ) and cover loosely with foil–do not seal.
  4. Use a foil sling to lower the bundt pan on to the steam rack, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  6. When the time is up, quick-release the remaining pressure. Remove the bundt pan and brush the top with ¼ cup bbq sauce, then set under broiler for 5-7 minutes until sauce is bubbly and caramelized.
  7. Meanwhile, remove bay leaf and add half-and-half, butter, garlic powder and salt and pepper to the pot. Mash to your desired texture.
  8. Slice the meatloaf, top with additional crumbled bacon. Serve with the potatoes.

Watch the recipe video here:

This one-pot meal is everything you need for a hearty dinner. RECIPE: http://chopsecrets.com/instant-pot-bacon-bbq-meatloaf-and-mashed-potatoes/

Posted by Chop Secrets on Sunday, February 17, 2019

Breakfast

Instant Pot Cinnamon Apple Dumplings

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Instant Pot Cinnamon Apple Dumplings
Try adding a dollop of whipped cream and some caramel sauce. So good!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 8 oz can crescent rolls
  • 1 large Granny Smith apple, peeled, cored and cut into 8 wedges
  • 4 tbsp butter
  • ½ cup brown sugar
  • ½ tsp vanilla extract
  • 1 tsp ground cinnamon
  • pinch ground nutmeg
  • 1 cup apple cider
Instructions
  1. Open crescent rolls and separate into 8 triangles. Roll each wedge of apple in 1 crescent roll.
  2. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When butter is about HALF melted, turn off the pot by selecting CANCEL.
  4. Add sugar, vanilla and spices and stir until fully melted and incorporated. Add apple cider and stir to combine.
  5. Add dumplings in a single layer, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  7. When the time is up, let the pressure naturally release until the pin drops (for 15 minutes, whichever comes first).
  8. Open the pot and let the dumplings cool and set for 3-5 minutes.
  9. Remove dumplings and serve topped with any juices remaining in the pot.
  10. Serve with whipped cream or ice cream (optional).

Watch the recipe video here:

Try adding a dollop of whipped cream and some caramel sauce. So good!RECIPE: http://chopsecrets.com/instant-pot-cinnamon-apple-dumplings/

Posted by Chop Secrets on Saturday, February 16, 2019

Dessert

Instant Pot Crustless Meat Lover’s Quiche

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Instant Pot Crustless Meat Lover’s Quiche
Fluffy eggs that are never dry, always moist and tasty.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup cooked and crumbled sausage
  • 4 slices bacon, cooked and crumbled
  • ½ cup ham, diced
  • 1 cup + ⅓ cup sharp cheddar cheese, shredded (divided)
  • 2 large green onions, sliced thin
  • 6 large eggs, beaten
  • ½ cup milk
  • 1 cup water
  • Additional green onion for garnish (optional)
Instructions
  1. Mix together the meats, 1 cup cheese and green onion in the bottom of a 1.5 quart oven-proof casserole (this one fits perfectly: https://amzn.to/2OXT8Bw)
  2. In a large bowl, thoroughly whisk together eggs and milk. Pour egg mixture over meat mixture and stir to combine. Cover loosely with foil–do not seal.
  3. Pour one cup of water in the Instant Pot and insert the steam rack. Use a foil sling to carefully lower the casserole on to the steam rack.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  6. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  7. Carefully remove the casserole and top with remaining ⅓ cup cheese. Set under the broiler for 3-5 minutes until cheese begins to brown lightly. Serve immediately.

Watch the recipe video here:

Fluffy eggs that are never dry, always moist and tasty.RECIPE: http://chopsecrets.com/instant-pot-crustless-meat-lovers-quiche/

Posted by Chop Secrets on Thursday, February 14, 2019

Dessert

Instant Pot I NEED S’MORE S’Mores Brownies

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Instant Pot I NEED S’MORE S’Mores Brownies
All you need to satisfy that campfire chocolatey craving!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 graham cracker
  • ⅔ cup prepared brownie batter
  • ¼ of a 1.55 oz Hershey bar (3 rectangles), roughly chopped
  • 1 cup water
  • 6 marshmallows (not miniature)
Instructions
  1. Cut a rectangle of parchment paper to fit the bottom of a 2-cup loaf pan (these work great: https://amzn.to/2D9OYEC)
  2. Place graham cracker in pan on top of parchment paper.
  3. Spread ⅓ cup prepared brownie batter over the graham cracker. Sprinkle chopped chocolate over batter.
  4. Top with remaining ⅓ cup prepared brownie batter. Cover loosely with foil–do not seal.
  5. Pour 1 cup of water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the loaf pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 35 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Remove the loaf pan and top with 6 marshmallows. Set under the broiler 2-3 minutes until golden brown (watch carefully!).
  10. Lightly flatten the marshmallows with a fork to help them spread.
  11. Cool at least 10 minutes, then run a knife around the edge of the pan to loosen. Remove from pan and cut into 6 pieces.

Watch the recipe video here:

All you need to satisfy that campfire chocolatey craving!RECIPE: http://chopsecrets.com/instant-pot-i-need-smore-smores-brownies/

Posted by Chop Secrets on Monday, February 11, 2019