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Main dish

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry
Creamy, decadent and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ½ tsp cardamom
  • 1 13 oz can coconut milk, full fat
  • 1½ tbsp cornstarch
  • 2 cups cooked rice, for serving
  • ¼ cup chopped cilantro or fresh basil, for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  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, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove ¼ cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

Watch the recipe video here:

Creamy, decadent and delicious.RECIPE: http://chopsecrets.com/instant-pot-coconut-chicken-curry/

Posted by Chop Secrets on Wednesday, August 14, 2019

Breakfast

Instant Pot Guacamole Deviled Eggs

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Instant Pot Guacamole Deviled Eggs
These luscious and tasty guacamole deviled eggs are the best.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup water
  • 6 eggs
  • 1 large ripe avocado
  • 1 tbsp lime juice
  • ½ tsp kosher salt
  • 1 tbsp sour cream
  • 1 tbsp finely chopped cilantro
  • 1 tbsp snipped chives
  • Additional cilantro leaves for garnish
Instructions
  1. Pour one cup of water in the Instant Pot and insert the steam rack. Arrange the eggs on the rack, 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 5 minutes.
  3. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  4. Immediately move the eggs to an ice bath for at least 5 minutes, then peel.
  5. Cut the eggs in half lengthwise and set the yolks aside. Arrange the emptied eggs on a serving dish.
  6. In a medium bowl, roughly mash avocado with a fork, then stir in lime juice, salt, sour cream and two of the egg yolks (reserve the remaining 4 yolks for another use).
  7. Fold in chopped cilantro, chives and jalapeno (if using).
  8. Fill eggs with avocado mixture and top each with a small sprig of cilantro.

Watch the recipe video here:

These luscious and tasty guacamole deviled eggs are the best. RECIPE: http://chopsecrets.com/instant-pot-guacamole-deviled-eggs/

Posted by Chop Secrets on Wednesday, August 14, 2019

Dessert

Instant Pot Caprese Garlic Butter Portobellos

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Instant Pot Caprese Garlic Butter Portobellos
Make a melty caprese salad inside a portobello mushroom cap.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • 2 tsp finely minced parsley
  • 3 3-4” diameter portobello mushrooms, stem removed
  • 6 cherry or grape tomatoes, halved
  • 3 oz pearl mozzarella (or other small mozzarella cut into ½″ pieces
  • 1 cup water
  • Balsamic glaze
  • 1 tbsp fresh basil, cut into ribbons
Instructions
  1. In a small bowl, melt butter. Add garlic powder and minced parsley and stir to combine.
  2. Brush both sides of the portobellos with the garlic butter and arrange in a steamer basket, stem side up.
  3. Divide the tomato halves and mozzarella among the mushrooms.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket 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 10 minutes.
  7. When the time is up, quick-release the pressure.
  8. Carefully remove the mushrooms from the pot. Drizzle with balsamic glaze and top with basil ribbons.
  9. Serve warm.

Watch the recipe video here:

Make a melty caprese salad inside a portobello mushroom cap.RECIPE: http://chopsecrets.com/instant-pot-caprese-garlic-butter-portobellos/

Posted by Chop Secrets on Tuesday, August 13, 2019

Main dish

Instant Pot Parmesan Puffs 4 Ways

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Instant Pot Parmesan Puffs 4 Ways
Astonish your guests with this tantalizing treat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 egg whites
  • 4 oz good quality finely grated parmesan
  • 1 cup water
To Finish:
  • 1 tbsp everything bagel seasoning (or poppy seed/sesame seed mix)
  • 1 tbsp very finely chopped bacon
  • 1 tbsp very finely chopped pecans
  • 1 tbsp paprika
Instructions
  1. In a medium bowl mix together egg whites and grated parmesan until it resembles loose mashed potatoes.
  2. Form into 8 balls and refrigerate at least 30 minutes until firm.
  3. Roll 2 parmesan balls in each of the 4 toppings (2 in bagel seasoning, 2 in bacon, etc.).
  4. Place parmesan balls in a parchment-lined steamer basket.
  5. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack.
  6. 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. When the time is up, quick-release the pressure.
  9. Serve warm.

Watch the recipe video here:

Astonish your guests with this tantalizing treat.RECIPE: http://chopsecrets.com/instant-pot-parmesan-puffs-4-ways/

Posted by Chop Secrets on Tuesday, August 13, 2019

Breakfast

Instant Pot Buffalo Chicken Pinwheels

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Instant Pot Buffalo Chicken Pinwheels
Check out these spicy, creamy, tangy buffalo chicken pinwheels.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb boneless, skinless chicken breast, cut into 4 pieces
  • ¼ cup water
  • ½ cup Buffalo-style hot sauce
  • 5 oz cream cheese, softened
  • 2 tbsp ranch dressing
  • ½ cup shredded cheddar-jack cheese
  • 2 tbsp green onions, thinly sliced
  • 2 cups loosely packed fresh spinach
  • 2-3 large “burrito size” flour tortillas
Instructions
  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. 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 15 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot and shred thoroughly (a hand mixer works great for this job).
  6. Return chicken to pot along with softened cream cheese, ranch dressing, shredded cheese and green onions. Stir until well blended, returning to SAUTE mode as needed.
  7. Divide chicken mixture between tortillas, spreading in a thin, even layer and leaving a ½″ gap around the edge.
  8. Divide spinach in a thin layer over the chicken mixture, then roll each tortilla tightly.
  9. Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours.
  10. When ready to serve, unwrap and cut into 1” wide slices.

Watch the recipe video here:

Check out these spicy, creamy, tangy buffalo chicken pinwheels.RECIPE: http://chopsecrets.com/instant-pot-buffalo-chicken-pinwheels/

Posted by Chop Secrets on Monday, August 12, 2019

Main dish

Instant Pot French Dip Sandwich

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Instant Pot French Dip Sandwich
Better-than-restaurant French dip sandwiches at home!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the pot:
  • 1 tbsp oil
  • 2.5 lbs beef chuck roast, left at room temperature for 15 minutes
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 onion, thinly sliced
  • ½ cup red wine
  • 14 oz beef broth
  • 1 bay leaf
To finish:
  • 1 tbsp kosher salt, or to taste
  • 6 soft rolls
  • 3 tbsp butter, melted
  • ½ tsp garlic salt
  • 6 slices provolone cheese
  • Flat-leaf parsley for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season the beef with salt, pepper and garlic powder.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes.
  5. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 100 minutes.
  9. When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and shred.
  11. Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
  12. Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with 1 tbsp kosher salt, or to taste.
  13. Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
  14. Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
  15. Top with chopped parsley (optional) and serve with au jus for dipping.

Watch the recipe video here:

Better-than-restaurant French dip sandwiches at home!RECIPE: http://chopsecrets.com/instant-pot-french-dip-sandwich/

Posted by Chop Secrets on Sunday, August 11, 2019

Soup

Instant Pot Beer Cheese Soup

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Instant Pot Beer Cheese Soup
A hearty bowl of beer cheese soup topped with…wait for it…POPCORN.
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 5 slices bacon, chopped
  • 3 tbsp butter
  • 1 small onion, finely diced
  • ½ cup diced carrots
  • ½ cup diced celery
  • ⅓ cup flour
  • 3 cups chicken broth
  • ½ tsp black pepper
  • ½ tsp ground mustard
  • ¼ tsp cayenne, or to taste
  • 12 oz beer
  • 16 oz grated sharp cheddar cheese
  • 1½ cups salted popcorn for garnish (cheese popcorn works great or you can use croutons in a pinch)
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is crisp.
  2. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
  3. Add butter, onion, carrots and celery to the bacon drippings and saute until slightly softened, about 4 minutes.
  4. Sprinkle flour over the vegetables and stir to coat.
  5. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add pepper, mustard powder, cayenne and beer to the pot and stir to combine.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, perform a controlled release of the remaining pressure, watching out for any starchy spray.
  10. Using an immersion blender (or high capacity blender), puree the vegetable mixture until smooth.
  11. Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
  12. Adjust seasonings. Top with bacon and popcorn and serve immediately.

Watch the recipe video here:

A hearty bowl of beer cheese soup topped with…wait for it…POPCORN.RECIPE: http://chopsecrets.com/instant-pot-beer-cheese-soup/

Posted by Chop Secrets on Sunday, August 11, 2019

Main dish

Instant Pot Dijon Dill Chicken

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Instant Pot Dijon Dill Chicken
Dijon and dill anchor this keto-friendly dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken broth
  • ¼ cup of dijon mustard
  • 2½ lbs boneless, skinless chicken thighs
  • 4 tbsp salted butter, cut into 6-8 pieces
To finish:
  • 1½ tbsp lemon juice
  • ¼ cup of dijon mustard
  • ¼ cup cornstarch
  • ¼ cup cold water
  • ½ cup fresh dill, finely chopped, plus more for garnish
Instructions
  1. Add broth and ¼ cup dijon to the Instant Pot. Stir to combine.
  2. Add the chicken in one even layer, turning once to coat.
  3. Dot butter pieces over the chicken.
  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 8 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
  8. Using the display panel select the SAUTE function and adjust to HIGH or MORE
  9. Add lemon juice and remaining ¼ cup dijon mustard. Stir to combine.
  10. In a small bowl, mix together cornstarch and cold water. Pour cornstarch mixture into the pot and stir until thickened
  11. Turn the pot off by selecting CANCEL. Allow to cool 5 minutes.
  12. Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.

Watch the recipe video here:

Dijon and dill anchor this keto-friendly dish.RECIPE: http://chopsecrets.com/instant-pot-dijon-dill-chicken/

Posted by Chop Secrets on Saturday, August 10, 2019

Main dish

Instant Pot Zesty Lemon Chicken

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Instant Pot Zesty Lemon Chicken
This easy lemon chicken recipe is your ticket to an easy weeknight dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1½ lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1+2 tbsp butter, divided
  • ½ small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp dried rosemary, lightly crushed
  • ¼ cup lemon juice
  • Zest of one lemon
  • 3 tbsp chopped fresh parsley
  • Lemon slices, for garnish
Instructions
  1. Mix paprika, salt and pepper in a small bowl. Coat tops (smooth side) of chicken thighs in seasoning mixture.
  2. Add olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. 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.
  4. Add onion and remaining 2 tbsp butter to the pot and saute until soft, 3-4 minutes. Add garlic and crushed rosemary and cook for 1-2 minutes more.
  5. Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the chicken back into to the pot in one even layer, seasoned side up.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Serve chicken topped with fresh parsley and lemon slices.

Watch the recipe video here:

This easy lemon chicken recipe is your ticket to an easy weeknight dinner!RECIPE: http://chopsecrets.com/instant-pot-zesty-lemon-chicken/

Posted by Chop Secrets on Friday, August 9, 2019

Main dish

Instant Pot Maple Candied Pecans

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Instant Pot Maple Candied Pecans
Beware, they’ll disappear in a flash!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Syrup Mixture:
  • ⅔ cup pure maple syrup
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • ½ tsp ground ginger
  • ½ tsp coarse salt
  • ¼ tsp nutmeg
  • ¼ tsp cayenne pepper, or to taste
  • ¼ tsp maple extract (optional, but amazing!)
  • 4 cups pecan halves (about 20 oz)
  • ⅓ cup water
Sugar Finish Mixture (optional)
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tsp cinnamon
Instructions
  1. Combine Syrup Mixture ingredients in the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  2. Add pecans and cook and stir constantly for 5 minutes, or until pecans are tender.
  3. Add water to the pot and stir to combine.
  4. Turn the pot off by selecting CANCEL, 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 8 minutes.
  6. When the time is up, quick-release the pressure, then stir to combine.
  7. Using a slotted spoon, carefully remove pecans to parchment-lined baking sheet in a single layer.
  8. Bake at 300 degrees for 10 minutes, then stir. Bake an additional 5 minutes, watching carefully for signs of burning.
  9. (Optional) Remove from oven and allow to cool for 5 minutes, then mix Sugar Mixture ingredients in a gallon bag and add pecans, shaking to coat.
  10. Spread pecans evenly on parchment and allow to cool before packaging.

Watch the recipe video here:

Beware, they’ll disappear in a flash!RECIPE: http://chopsecrets.com/instant-pot-maple-candied-pecans/

Posted by Chop Secrets on Wednesday, July 31, 2019