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Main dish

Instant Pot Rotisserie Herb Chicken

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Instant Pot Rotisserie Herb Chicken
You may never buy a grocery store chicken again!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
1 whole chicken, (3½ – 4 lbs), rinsed and patted dry
1 cup chicken broth
Instructions
  1. In a small bowl, combine the Spice Mixture ingredients.
  2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
  3. Pour broth into the pot and insert the steam rack.
  4. Carefully lower the chicken onto 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 25 minutes.
  6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
  7. Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
  8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
  9. Let the meat rest for 5 minutes before carving.

Watch the recipe video here:

You may never buy a grocery store chicken again!RECIPE: http://chopsecrets.com/instant-pot-rotisserie-herb-chicken/

Posted by Chop Secrets on Wednesday, July 31, 2019

Noodle

Instant Pot Garlic Parmesan Mac and Cheese

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Instant Pot Garlic Parmesan Mac and Cheese
BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!
Author:
Cuisine: Italian
Recipe type: Noodle
Ingredients
  • 4 cups water, warmed
  • 1 lb box pasta shells, rotini or other short pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 1 cup evaporated milk
  • 2 cups shredded Monterey jack
  • 1 cup grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish
Instructions
  1. Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. 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 4 minutes.
  3. When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  4. Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  5. Salt to taste.

Watch the recipe video here:

BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!RECIPE: http://chopsecrets.com/instant-pot-garlic-parmesan-mac-and-cheese/

Posted by Chop Secrets on Tuesday, July 30, 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, July 16, 2019

Main dish

Instant Pot Hasselback Spiral Potatoes

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Instant Pot Hasselback Spiral Potatoes
Magical hasselback-style potatoes in only 20 minutes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup water
  • 4 small (4 oz) russet potatoes
  • 3 tbsp butter, melted
  • 1 tbsp finely minced parsley
  • 1 tsp garlic salt
Instructions
  1. Insert a 6” skewer lengthwise through the center of each potato.
  2. Starting at one end, cut the potato crosswise in a ¼″ spiral pattern.
  3. Very gently spread the potatoes on the skewer so that each layer is slightly separated from its neighbors. Work carefully so as not to tear the layers.
  4. Pour one cup of water in the Instant Pot and insert the steam rack.
  5. Carefully arrange the skewers with one end in the middle of the steam rack, and the other end leaning on the side of the pot. Do not exceed the max line marked on the pot.
  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. Meanwhile, in a small bowl, combine the melted butter with the parsley and garlic salt.
  9. When the time is up, quick-release the pressure. Carefully remove the potatoes from the pot to a serving plate.
  10. Slide the skewer out of each potato and carefully press on an angle to separate the layers.
  11. Brush with garlic butter and serve hot.

Watch the recipe video here:

Magical hasselback-style potatoes in only 20 minutes!RECIPE: http://chopsecrets.com/instant-pot-hasselback-spiral-potatoes/

Posted by Chop Secrets on Monday, July 15, 2019

Nosh

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: Nosh
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 Friday, July 12, 2019

Main dish

Instant Pot Classic Cuban Sandwiches

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Instant Pot Classic Cuban Sandwiches
Yes, that’s two kinds of pig!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lbs boneless pork shoulder (Boston butt), trimmed and cut into 2 pieces
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 6 cloves of garlic, minced
  • ½ cup chicken (or beef) broth
  • Zest and juice of one large orange
  • 2 tbsp lime juice
For sandwich:
  • 6 6” cuban rolls (or bolillo or sub roll)
  • 1 tbsp butter, melted
  • 2 tbsp yellow mustard
  • 3 oz thinly sliced deli ham
  • 3 oz thinly sliced swiss cheese
  • 18 dill pickle slices
Instructions
  1. Season pork pieces with salt and pepper.
  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 2 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 garlic to the pot and saute 1-2 minutes more.
  5. Add broth, juices and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Put the meat back into to the pot, 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 20 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Carefully remove the meat from the pot to a cutting board. Allow to cool for 5-10 minutes and then slice thinly.
  10. Split rolls lengthwise. Brush mustard on the bottom half and melted butter on top half.
  11. Top evenly with pork, ham and swiss. Set under the broiler just until the cheese is melted, 1-2 minutes.
  12. Top with pickles and press the sandwich closed.

Watch the recipe video here:

Yes, that’s two kinds of pig!RECIPE: http://chopsecrets.com/instant-pot-classic-cuban-sandwiches/

Posted by Chop Secrets on Thursday, July 11, 2019

Main dish

Instant Pot Impossibly Easy Cheeseburger Pie

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Instant Pot Impossibly Easy Cheeseburger Pie
This recipe is pure kitchen magic!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground beef, preferably 93% lean
  • ½ cup finely diced onion
  • 1 tsp kosher salt
  • 1 cup finely chopped spinach (optional)
  • 1 cup shredded cheddar cheese
  • ½ cup baking mix (like Bisquick)
  • 1 cup milk
  • 2 eggs
  • 1 cup water
  • Additional shredded cheddar for garnish (optional)
Instructions
  1. Add ground beef and onion to the Instant Pot. Using the display panel select the SAUTE function.
  2. Brown the meat until no pink remains. Drain and discard liquids.
  3. Spread beef in the bottom of an IP-friendly casserole dish (we love this one: https://amzn.to/2OXT8Bw), sprinkle with salt, then layer spinach (if using) and shredded cheese.
  4. In a medium bowl, whisk together baking mix, milk and eggs to form a thin batter. Pour evenly over the meat and cheese. Cover loosely with foil–do not seal.
  5. Rinse out the pot, then pour in one cup of water and insert the steam rack. Carefully lower the casserole on to the steam rack.
  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 20 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. (Optional) Sprinkle additional shredded cheddar and set under the broiler for 3-5 minutes until cheese is bubbly.
  10. Allow the casserole to set up for 5-10 minutes for easier serving.

Watch the recipe video here:

This recipe is pure kitchen magic!RECIPE: http://chopsecrets.com/instant-pot-impossibly-easy-cheeseburger-pie/

Posted by Chop Secrets on Wednesday, July 10, 2019

Main dish

Instant Pot Confetti Egg Salad

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Instant Pot Confetti Egg Salad
I never fail to get comments when I take this confoundingly pretty egg salad to a picnic, party or potluck. “How’d you do that??” is always the refrain, and today I’m going to show you exactly how to make the prettiest party egg salad you’ve ever seen…in your Instant Pot (get yours here: https://amzn.to/2QmSPR1)! The secret to this amazingly cute dish is using egg molds like these. By separating the egg whites and stirring in just a single drop of food coloring (or feel free to use natural vegetable dyes like beet juice), you get a swirl of color in the whites of the eggs that looks gorgeous and different. Let the occasion determine your color scheme. Imagine green for St Patrick’s Day, blue and red for your 4th of July picnic, peach and lavender for Easter or go all out for that gender reveal party with a pretty pink or baby boy blue. The possibilities are endless, and the praise for your creativity will be, too! The egg salad portion of this recipe is intentionally very simple to highlight the pretty colors of this dish, but feel free to soup it up to suit your taste with additional seasonings, sauces, chipped veggies or herbs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 large eggs
  • Food coloring
  • 1 cup water
  • 2 tbsp mayonnaise
  • 2 tbsp plain greek yogurt
  • Salt and white pepper to taste
  • 1 tbsp fresh parsley leaves, finely chopped
  • Crackers for serving
Instructions
  1. Coat the inside of silicone egg bite molds (our favorite: https://amzn.to/2Q2dnyq) or six small ramekins with a non-stick cooking spray.
  2. Working one egg at a time, separate egg yolks and whites, add one drop of food coloring to whites, stir with a fork until color is evenly distributed. For best effect, leave at least two eggs uncolored.
  3. Pour half the white into the mold or ramekin, top with yolk, then remaining white.
  4. Pour 1 cup water into the pot, then insert the steam rack. Set egg mold or ramekins carefully on top of steam rack and cover loosely with foil. 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 4 minutes.
  6. When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  7. Carefully remove the egg molds or ramekins from the pressure cooker and turn out into a medium bowl.
  8. Coarsely chop eggs, then carefully fold in mayonnaise, yogurt, salt and white pepper.
  9. Top crackers with egg salad mixture and sprinkle with chopped parsley.

Watch the recipe video here:

“How’d you do that?”RECIPE: http://chopsecrets.com/instant-pot-confetti-egg-salad/

Posted by Chop Secrets on Monday, July 8, 2019

Main dish

Instant Pot Russian Garlicky Beef and Rice

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Instant Pot Russian Garlicky Beef and Rice
An extra helping of roasted garlic is the magic of this dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup olive oil
  • 1 lb beef stew meat cut into ¾″ pieces
  • 4 tbsp butter
  • 1 large onion, finely diced
  • 1½ cups shredded carrots
Seasoning Mixture:
  • 1 tbsp kosher salt
  • ½ tsp black pepper
  • ½ tsp each cumin, paprika, coriander
  • 2 bay leaves
  • 2½ cups brown rice, rinsed
  • 2 whole heads garlic, unpeeled, top ⅓ removed to expose cloves
  • 3 cups hot water
  • ½ cup chopped italian parsley (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot, brown the meat for 5 minutes.
  3. Add butter and onion to the pot and saute until onion is soft, 3-4 minutes.
  4. Add carrots and Seasoning Mixture ingredients and cook for 5 minutes more, using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add bay leaves, then spread rinsed rice in an even layer over the top of the vegetables–do not stir.
  6. Push garlic heads, cut side down, into the rice until they are halfway submerged.
  7. Slowly pour the hot water directly over the garlic cloves to soften.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  10. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  11. Carefully remove the garlic heads and set aside. Remove bay leaves bay leaves and discard. Stir rice mixture to combine.
  12. Squeeze the garlic cloves back into the pot, add chopped parsley (optional) and stir to combine. Serve warm

Watch the recipe video here:

An extra helping of roasted garlic is the magic of this dish.RECIPE: http://chopsecrets.com/instant-pot-russian-garlicky-beef-and-rice/

Posted by Chop Secrets on Sunday, June 30, 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 Saturday, June 29, 2019