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Main dish

Instant Pot Apple Cake

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Instant Pot Apple Cake
Cakes turn out rich and moist, never dry.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 red apple, sliced very thin
  • 1 red apple, peeled and cut into ½″ dice
  • 7 oz white or yellow cake mix (about half a box), prepared according to package directions
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1½ cups water
  • 2 tbsp cinnamon sugar for topping
Instructions
  1. Coat the inside of a 7” x 3” springform or push pan with non-stick spray. (We love this pan: https://amzn.to/2xAXUOF)
  2. Layer thinly sliced apples along bottom and sides of pan.
  3. Add cinnamon, nutmeg and diced apples to the prepared cake mix. Stir to combine.
  4. Gently spoon the cake batter into the prepared pan. Cover loosely with foil – do not seal.
  5. Pour 1½ cups water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the baking 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 20 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the cake pan from the pot. Place on a cooling rack and allow to set for 5-10 minutes before inverting onto a parchment-lined baking sheet.
  10. Top with cinnamon sugar and set under the broiler until sugar melts.
  11. Serve warm.

Watch the recipe video here:

Cakes turn out rich and moist, never dry.RECIPE: http://chopsecrets.com/instant-pot-apple-cake/

Posted by Chop Secrets on Sunday, February 10, 2019

Main dish

Instant Pot BBQ Pork Chops

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Instant Pot BBQ Pork Chops
This savory-sweet recipe with just the right hint of spice is delicious
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Spice Mixture (or substitute 3 tbsp of your favorite pork rub)
  • 1 tbsp paprika
  • 2 tsp brown sugar
  • 2 tsp salt
  • ½ tsp each chili powder, garlic powder, onion powder
  • ¼ tsp pepper
  • ¼ tsp cayenne (optional)
  • 2 tbsp olive oil
  • 4 bone-in pork chops
  • 1½ cups chicken broth
  • ⅓ cup bbq sauce
Instructions
  1. In a small bowl combine the Spice Mixture ingredients and use to season both sides of the pork chops.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the meat 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.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the meat back into the pot.
  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 7 minutes and adjust to LOW PRESSURE.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Remove the pork chops to a foil-lined baking sheet and brush with bbq sauce. Set the pan under the broiler until meat is caramelized and bubbly, 3-4 minutes. Serve immediately.

Watch the recipe video here:

This savory-sweet recipe with just the right hint of spice is delicious.RECIPE: http://chopsecrets.com/instant-pot-bbq-pork-chops/

Posted by Chop Secrets on Sunday, February 10, 2019

Breakfast

Instant Pot Turkey and Stuffing

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Instant Pot Turkey and Stuffing
How amazing is it that you can make this entire dinner in one pot?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lbs uncooked turkey breast
  • 1 tsp salt
  • 1 tsp pepper
  • ¾ cup chicken broth
  • 1 6 oz box stuffing mix
  • 10.5 oz can cream of chicken soup
  • 8 oz sour cream, plain greek yogurt or mayonnaise
  • 2 cups frozen green beans
Instructions
  1. Cut turkey breast into 4 pieces such that no piece is more than 1” thick. Season with salt and pepper.
  2. Add broth to the pot and arrange turkey in an even layer, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  4. Meanwhile, in a medium bowl, gently fold together stuffing mix, cream of chicken soup and sour cream just until combined. Do not overmix.
  5. When the time is up, quick-release the remaining pressure and check to see if the turkey is fully cooked. (If it is not, add 2 tbsp water, reseal the pot and select MANUAL for an additional 2 minutes, then quick-release again.)
  6. Place frozen green beans in an even layer on the turkey–do not stir. Reseal the pot and select MANUAL for 2 minutes, then quick-release the pressure.
  7. Place stuffing mixture in an even layer on the green beans–do not stir. Reseal the pot and select MANUAL for 4 minutes, then quick-release any pressure. (Since the stuffing absorbs liquids, you may not get a complete seal in this step–don’t worry.)
  8. Serve hot with a side of cranberry sauce.

Watch the recipe video here:

How amazing is it that you can make this entire dinner in one pot?RECIPE: http://chopsecrets.com/instant-pot-turkey-and-stuffing/

Posted by Chop Secrets on Thursday, February 7, 2019

Main dish

Instant Pot Garlic Butter Shrimp with Broccoli

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Instant Pot Garlic Butter Shrimp with Broccoli
A delicate white wine and garlic sauce that you’ll love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 2 shallots, finely diced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • ½ cup chicken broth
  • 1½ tbsp lemon juice
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1½ lbs peeled, deveined shrimp (not frozen)
  • 2½ cups bite-size broccoli florets
  • 2 tbsp grated parmesan cheese, additional for garnish
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted add the shallots to the pot and saute until soft, 3 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add broth, lemon juice, salt, pepper and shrimp to the pot. Stir to combine.
  5. Add broccoli in an even layer–do not stir.
  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 0 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Stir in parmesan cheese and serve immediately, with additional parmesan cheese for garnish (optional).

Watch the recipe video here:

A delicate white wine and garlic sauce that you’ll love.RECIPE: http://chopsecrets.com/instant-pot-garlic-butter-shrimp-with-broccoli/

Posted by Chop Secrets on Thursday, February 7, 2019

Dessert

Instant Pot Pumpkin Spice Pudding Cake

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Instant Pot Pumpkin Spice Pudding Cake
It’s ready to serve in just 22 minutes!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup white chocolate chips
  • 4 tbsp butter
  • ½ cup pumpkin purée, room temperature
  • 2 eggs, beaten
  • 6 tbsp flour
  • 1 tsp pumpkin pie spice
  • ⅛ tsp salt
  • 1 cup water, heated
  • Whipped cream or ice cream for serving (optional)
  • Cinnamon or additional pumpkin pie spice for garnish (optional)
Instructions
  1. In a small bowl, melt together the white chocolate and butter. Make sure bowl and utensils are dry. Heat slowly, stir often, do not overheat. Stir until smooth and completely combined.
  2. Fold in in pumpkin puree and mix until uniform, then add eggs, one at a time, and stir until completely combined.
  3. Add flour, pumpkin pie spice and salt and mix well.
  4. Coat the inside of 4 ramekins with nonstick spray. Divide the batter amongst the ramekins.
  5. Place the steam rack in the Instant Pot followed by 1 cup heated water. Arrange the ramekins on the steam rack. You may have to stack three on the bottom and one on the top. 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 6 minutes.
  7. When the time is up, quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot. Run a knife around the edges to loosen, then invert onto a serving dish.
  9. (Optional) Serve warm with whipped cream or ice cream. Sprinkle with cinnamon or additional pumpkin pie spice

Watch the recipe video here:

It’s ready to serve in just 22 minutes!RECIPE: http://chopsecrets.com/instant-pot-pumpkin-spice-pudding-cake/

Posted by Chop Secrets on Wednesday, February 6, 2019

Main dish

Instant Pot Crispy Frittata Florentine

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Instant Pot Crispy Frittata Florentine
This marvelous meal is on the table in only 25 minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices bacon, chopped
  • 2 tbsp oil
  • 2 cups frozen hash browns
  • 5 eggs
  • 2 tbsp half and half (or milk)
  • 1 tsp mustard powder
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • ⅔ cup fresh spinach, finely chopped
Instructions
  1. In a medium bowl, whisk together eggs, half and half and spices. Stir in spinach and set aside.
  2. Using the display panel select the SAUTE function. Add chopped bacon to the Instant Pot and cook until crisp.
  3. Using a slotted spoon, remove bacon to a paper towel-lined plate.
  4. Add frozen hash browns in an even layer and brown, without stirring, 6-8 minutes.
  5. Drizzle with oil, then turn the hash browns in sections. Cook without stirring an additional 4-6 minutes.
  6. Turn the pot off by selecting CANCEL. Remove hash browns to a plate, leaving any remaining drippings.
  7. Pour in egg mixture and use a wooden spoon to scrape the brown bits from the bottom of the pot.
  8. Return the hash browns to the pot and fold in gently, then sprinkle cooked bacon evenly over the top.
  9. Secure the lid, making sure the vent is closed.
  10. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 1 minute and adjust to LOW PRESSURE.
  11. When the time is up, quick-release the remaining pressure. Cut frittata into wedges and serve warm.

Watch the recipe video here:

This marvelous meal is on the table in only 25 minutes.RECIPE: http://chopsecrets.com/instant-pot-crispy-frittata-florentine/

Posted by Chop Secrets on Tuesday, February 5, 2019

Main dish

Instant Pot Zuppa Toscana

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Instant Pot Zuppa Toscana
Clean-up is a snap with this one-pot meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices bacon, chopped
  • 1 pound hot (or mild) Italian sausage, casings removed
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth, heated (heating is optional, but speeds the cooking process)
  • 3 large russet potatoes, unpeeled, sliced ¼” thick and quartered
  • 2 cups kale, cut into thin strips
  • 1 cup heavy cream
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  2. Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  3. Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  5. Turn the pot off by selecting CANCEL, 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 5 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  9. Serve warm topped with crumbled bacon.

Watch the recipe video here:

Clean-up is a snap with this one-pot meal.RECIPE: http://chopsecrets.com/instant-pot-zuppa-toscana/

Posted by Chop Secrets on Monday, February 4, 2019

Main dish

Instant Pot Roasted Garlic Hummus

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Instant Pot Roasted Garlic Hummus
Only simple, natural ingredients are needed.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Roasted Garlic Mixture:
  • 1 medium head of garlic, top sliced off so all bulbs are exposed
  • (you can make up to 6 heads at once and keep the excess for other uses)
  • 1 tbsp olive oil per head of garlic
  • 1 cup water
Chickpea Pot Mixture:
  • 16 oz dry chickpeas, soaked at least 8 hours (preferably overnight), strained and rinsed
  • 3 cups water
  • 2 tbsp olive oil
Seasoning Mixture:
  • 5-7 cloves roasted garlic
  • ½ cup tahini paste
  • 3 tbsp lemon juice
  • 1 tbsp cumin
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • 1 cup water (more as needed)
  • Additional olive oil and cumin for garnish
  • Vegetables and/or pita bread for dipping
Instructions
  1. Pour one cup of water in the Instant Pot and insert the steam rack. Place the garlic head(s) on the steam rack, sliced side up. 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 5 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Remove the steam rack and discard the water. Place garlic head(s) in a foil-lined pan, drizzle with olive oil and roast 5-10 minutes in a 450-degree oven until golden brown.
  5. Allow the garlic to cool, then squeeze bulbs from the head. (Refrigerate any extra in an airtight container for up to 2 weeks.)
  6. Meanwhile, add Chickpea Pot Mixture ingredients to the pot.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Transfer chickpeas to a large-capacity blender or food processor. Add the Seasoning Mixture ingredients.
  10. Blend or process for 30 seconds or until smooth, scraping down sides as needed. If needed, add additional water ¼ cup at a time to achieve desired consistency.
  11. Serve drizzled with additional olive oil and cumin alongside vegetables and/or pita bread for dipping.
  12. Yields 4-5 cups of hummus. Makes a cute gift to fill 4-5 8 oz or 3-4 10 oz mason jars (like these: https://amzn.to/2xBs1p8)
  13. Refrigerate any excess up to 5 days or freeze in 1 cup portions covered with a thin layer of olive oil.

Watch the recipe video here:

Only simple, natural ingredients are needed.RECIPE: http://chopsecrets.com/instant-pot-roasted-garlic-hummus/

Posted by Chop Secrets on Saturday, February 2, 2019

Main dish

Instant Pot Mango BBQ Fish Tacos

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Instant Pot Mango BBQ Fish Tacos
You won’t want to wait for Taco Tuesday!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Fish Mixture:
  • 1 lb catfish cut into chunks (or tilapia or flounder)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp pepper
  • Sauce Mixture:
  • 1 cup fresh mango cubes
  • 1-2 tsp hot sauce (we like Jalapeno Tabasco: https://amzn.to/2xzXXu1)
  • ½ cup BBQ sauce
  • 2 tbsp olive oil
Coleslaw Mixture:
  • 1½ tsp lemon juice
  • 1 tsp mayonnaise
  • 1 tsp vinegar
  • ½ tsp sugar
  • Salt to taste
  • ½ cup shredded cabbage
For Serving:
  • Corn tortillas, warmed
  • Additional fresh mango cubes
  • Chopped cilantro and sliced, fresh jalapeno (optional)
Instructions
  1. In a medium bowl, mix together the Fish Mixture and let marinate for 15 minutes.
  2. Meanwhile, thoroughly combine Sauce Mixture ingredients in a blender or food processor. Set aside.
  3. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, add fish pieces in a single layer and brown 3 minutes. Flip and repeat.
  5. Add prepared mango BBQ sauce to the fish and fold in gently.
  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 5 minutes.
  8. Meanwhile, in a medium bowl, whisk together all Coleslaw Mixture ingredients except the cabbage, then add cabbage and stir to coat.
  9. When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
  10. Serve fish mixture on warmed tortillas topped with coleslaw, mango, and optional chopped cilantro/jalapeno.

Watch the recipe video here:

You won’t want to wait for Taco Tuesday!RECIPE: http://chopsecrets.com/instant-pot-mango-bbq-fish-tacos/

Posted by Chop Secrets on Saturday, February 2, 2019

Dessert

Breakfast Wafflewiches

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Breakfast Wafflewiches
Breakfast Waffles. Yep, I said it! These creative bad boys will have your brunch game on point like never before! Seriously though…a delicious biscuit waffle…stuffed with cheese, egg, and ham?! Doesn’t really get much better than that! Great for entertaining or even to make with your kids on a Saturday morning!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 16.3oz Package Pillsbury Grands Flaky Layers Refrigerated Biscuits
  • 6 Eggs, lightly scrambled
  • 8 Slices Cheddar cheese
  • 8 Pieces thinly sliced smoked ham
Instructions
  1. Preheat a waffle iron to medium heat and lightly spray it with nonstick cooking spray.
  2. Open the biscuits and separate each biscuit in half.
  3. Stretch the layers thin to about 5 or 6 inches in diameter.
  4. Top one half of the biscuit with a piece of cheese, a slice of ham, and a generous heaping tablespoon of scrambled eggs.
  5. Top with the other half of the biscuit and pinch to seal the edges closed.
  6. Place in the waffle iron and close. Cook 4 to 5 minutes or until the biscuit is golden brown and cooked through.
  7. Store the prepared wafflewiches in a warm oven until the others are finished. Serve warm.
  8. Enjoy!

Watch the recipe video here:

Breakfast WafflewichesFULL RECIPE: http://chopsecrets.com/breakfast-wafflewiches/

Posted by Chop Secrets on Thursday, January 31, 2019