Holly | The Cooking Family

Creamy Salsa Chicken Rice Bowl

August 5, 2020 by // by Holly Leave a Comment

This dish is one you’ll want to add to the regular rotation. It’s tasty. It’s simple. It’s fast.

And it’s perfect for dressing up with crisp Romaine Lettuce, diced fresh tomatoes, shredded cheddar cheese, and sour cream. Or not. It is so yummy, you can simply serve it over rice and enjoy!

You can even make this Creamy Salsa Chicken with frozen chicken! Just add two extra minutes to the pressure cooking time and a last-minute dinner is on the way.

This recipe calls for Magic Flavor Dust. It is simply our “house” seasoning that we use on practically everything. Make yourself up a batch for a little magic in the kitchen! Here’s where you’ll find the recipe.

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5 from 1 vote

Creamy Salsa Chicken Rice Bowl

A fast, easy, and delicious dinner that the whole family will love!

Prep Time5

Cook Time20

Pressure Cooking Time10

Total Time35

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Keyword: Budget-friendly, Dinner, Gluten-free, Kid-Friendly

Servings:

Calories: 392kcal

Author: Holly

Equipment

Electric Pressure Cooker
Extra pot that fits inside the inner pot for rice
Pressure Cooker Trivet

Ingredients

Creamy Salsa Chicken

1½ pounds chicken pieces I prefer boneless, skinless thighs for this.
1½ cups salsa medium or mild, depending on your family's tastes
1 cup onion, sliced 1 medium onion equals about 1 cup, sliced
1 tablespoon Magic Flavor Dust
3 tablespoons chili powder
3 tablespoons ground cumin
1 cup water or low-sodium chicken broth
1 cup sour cream or plain Greek yogurt

Pot-In-Pot Rice

2 cups white rice
2 cups water or low-sodium chicken broth
1 teaspoon salt
1 teaspoon butter

Optional Rice Bowl Toppings

Romaine Lettuce, chopped
Fresh Tomatoes, chopped
Onion, finely diced
Shredded Cheddar Cheese
Sour Cream
Fresh Cilantro, chopped

Instructions

Creamy Salsa Chicken Instructions

Place chicken thighs or pieces into Instant Pot insert. Add 1 cup of water.
Sprinkle Magic Flavor Dust, chili powder, and ground cumin over chicken. Add sliced onion. Pour salsa on top of everything.
If adding Pot-in-Pot rice, place it in pressure cooker at this point. See below for instructions.
Close lid of pressure cooker.
Check steam release valve to make sure it is set to [Sealing] for pressure cooking.
Set Instant Pot program to [Pressure Cook] or [Manual] or [Poultry].
Adjust Pressure Level to [High] pressure for chicken thighs or legs or [Low] pressure for chicken breasts.
Set pressure cooking time to 10 minutes by pressing the [+] or [-] buttons. Add two minutes to pressure cooking time if your meat is frozen.
Press [Start] or simply wait for 10 seconds for your Instant Pot to beep and begin heating up.
Pressure cooker will heat up, come to pressure, count down pressure cooking time, and then beep when finished.
Allow a ten-minute natural release of pressure before releasing remaining pressure.
Using tongs, remove chicken pieces and place on a plate. Transfer each one to a cutting board and dice meat into bite-sized pieces. Return chicken to pot and stir well. Serve over rice with your choice of fixin's as described above. Enjoy!

Pot-In-Pot Rice

Add rice, water, salt, and butter to a pot or bowl that fits inside the pressure cooker insert.
Use a trivet or sling under this inner pot so you can pull the piping hot bowl of rice out when it is done cooking.
Place inner pot over chicken and salsa mixture. May be placed directly on food or on a trivet on top of the food.
Proceed with pressure cooking instructions above.

Nutrition

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Indian Butter Chicken in the Instant Pot

July 30, 2020 by // by Holly Leave a Comment

Also known as Murgh Makhani, Indian Butter Chicken sounded like a dish I wanted to try. I mean, you had me at “butter!”

Making this dish at home is a fantastic culinary experience, because the smells of all the different spices take you and your family to a place far away–a market in India, where all the spices are on display for the senses to enjoy!

Tools you may need for this recipe are:

Steamer Basket for Pot-in-Pot Rice

Immersion Blender

Coffee grinder/spice grinder

Vitami x Blender

Instant Pot Duo 6-quart

Instant Pot Duo EVO

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Indian Butter Chicken in the Instant Pot

Rich, creamy spice takes the entire family to exotic places!

Prep Time15

Cook Time20

Pressure Cooking Time10

Total Time45

Course: Dinner, Main Course

Cuisine: Indian

Keyword: Dinner, Gluten-free, Instant Pot, Made from Scratch, Real Food, Restaurant Food at Home

Servings:

Calories: 579kcal

Author: Holly

Cost: $10

Equipment

Pressure Cooker
Blender
Immersion Blender (optional)
Inner Pot

Ingredients

2 lbs. boneless, skinless chicken thighs
28 ounces diced tomatoes
10 cloves garlic
3 tablespoons fresh ginger
1 jalapeño, diced optional, to taste
2 teaspoons garam masala see recipe for homemade version
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/4 teaspoon cayenne powder optional, depending on your spice level
2 teaspoons paprika
1 ½ teaspoons salt

Add after pressure cooking

1 cup heavy cream
½ cup butter (1 stick)
2 teaspoons garam masala
½ cup fresh chopped cilantro

Basmati Rice

2 cups basmati rice or any kind of white rice
2 cups water
1 teaspoon salt
1 teaspoon butter

Garam Masala

2 teaspoons cardamom seeds not pods
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
½ teaspoon whole cloves
1 teaspoon freshly grated nutmeg
1 cinnamon stick broken in half
2 bay leaves dried
¼ teaspoon crushed red pepper flakes optional

Instructions

Place chicken in pressure cooker insert. Frozen is fine.
Pour diced tomatoes over chicken. Add garlic, ginger, jalapeño (if using), and spices. Stir spices gently into tomatoes.
If making Pot-in-Pot rice, place rice pot on top of food at this point. See Instructions below.
Place lid on Instant Pot or electric pressure cooker.
Check Steam Release Valve to make sure it is set to [Sealing].
Choose [Pressure Cook] or [Manual] or [Poultry] program by pressing one of these buttons.
Set pressure level to [High] pressure if using chicken thighs, [Low] pressure for chicken breasts.
Adjust pressure cooking time to 10 minutes by pressing [+] or [-].
Depending on your pressure model, either press [Start] (Ultra, EVO, Max) or simply pause and wait for the Instant Pot to begin cooking (DUO, Lux).

After Pressure Cooking

Allow pressure to naturally release for 10 minutes before manually releasing remaining pressure and removing lid.
If you made pot-in-pot rice, carefully remove the rice pot and set it on a plate, hot pad, or trivet.
Remove cooked chicken pieces with tongs and place on a plate or cutting board.
Stir together sauce ingredients and blend, either in the pot with an immersion blender or in a regular blender. Be careful, this mixture is HOT. Pour mixture back into pot.
Add cream and stir to incorporate well. Add butter and stir again.
Place chicken on a cutting board and dice into bite-sized pieces.
Place chicken pieces back into pot with sauce and stir well. Garnish with fresh cilantro. Serve over rice or sauteéd veggies for a delightful dinner!

Pot-in-Pot Rice

Add rice, water, salt, and butter to a pot or bowl that fits inside the pressure cooker.
Use a trivet or sling under inner pot so you can pull the piping hot bowl out when it is done cooking.
Place inner pot over chicken and tomato mixture. May be placed directly on food or on a trivet on top of the food.
Proceed with pressure cooking instructions above.

Garam Masala

Place all spice ingredients in a blender or spice grinder. Pulse and blend well until all pieces are ground thoroughly. Allow dust to settle inside blender before opening the lid and smelling the wonder inside!

Nutrition

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No-Chop Spaghetti Squash in the Instant Pot

July 23, 2020 by // by Holly Leave a Comment

Cutting up hard winter squash to roast is my nemesis! In the Instant Pot, you can cook it whole, with ease!

Spaghetti Squash is fabulous as a side dish on its own, but because it has a neutral flavor, you can serve it with tons of different toppings and flavors!

We love it plain, with butter, salt, and pepper, or topped with our Texas Chili or Spaghetti Sauce.

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No-Chop Spaghetti Squash in the Instant Pot

Use this shortcut way to cook delicious Spaghetti Squash in your electric pressure cooker.

Prep Time1

Cook Time20

Total Time21

Course: Dinner, Main Course, Side Dish

Keyword: Dairy-free, Gluten-free, Keto, Low Carb, Paleo, THM-S, Whole 30

Servings:

Calories: 60kcal

Author: Holly

Cost: $3

Equipment

Electric Pressure Cooker

Ingredients

1 Spaghetti Squash
1-2 cups water

Instructions

Remove any produce stickers from outside of spaghetti squash and rinse outside of spaghetti squash.
Place trivet in the pressure cooker insert.
Place whole spaghetti squash on top of the trivet.
Pour water into pot.
Check that the sealing ring is secure, and place lid on Instant Pot or other electric pressure cooker.
Make sure steam release valve is set to [Sealing].
Press [Pressure Cook] or [Manual] to select cooking program.
Check pressure level and adjust to [High Pressure], if applicable. (Some pressure cookers have High and Low pressure settings, some only have one setting.)
Set pressure cooking time to 20 minutes by pressing the [+] or [-] buttons to adjust the time.
Start Instant Pot by waiting ten seconds for your pot to beep, turn on and start heating up. ~OR~ Some machines have a [Start] button which you have to press to start the machine.
When the pressure cooking time ends, you can either Quick Release the pressure or allow the pressure to naturally release.
Note: The squash will continue to cook while naturally releasing, and will be more "done" than if you quick release the pressure manually. This is a matter of preference on how you like your spaghetti squash; some like it more on the crunchy side, some prefer it softer. If it is more crunchy than you like, you can always place it back in the pressure cooker and cook for another few minutes.
Using hot pads, carefully pull the cooked spaghetti squash out of the Instant Pot and place on a cutting board.
With a large, sharp knife, cut the spaghetti squash in half. I usually cut vertically, through the stem, but if you want your strands to be longer, you can cut horizontally through the equator.
Scoop out the seeds and pulp from the middle and discard.
Next, scoop out the cooked spaghetti squash. Season with butter, salt, and parmesan cheese and enjoy. Or use in another dish like One Pot Faux-getti Pasta.

Notes

I use cooked spaghetti squash as a side dish, seasoned with butter, salt, pepper, and parmesan cheese. It is also fabulous topped with salsa and cooked, diced chicken. This versatile veggie can also be substituted for pasta or rice for a low-carb version of your favorite entree or casserole.

Nutrition

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Homemade Yogurt in the Instant Pot

July 16, 2020 by // by Holly Leave a Comment

Last updated on March 17th, 2021 at 10:56 am

Yogurt. Delicious, creamy, and nutritious, loaded with beneficial bacteria and good protein.

But the stuff you buy in the store can also be loaded with unwanted thickeners and sweeteners. Some packaged products do not even contain the live and active cultures that yogurt is known for, and you have to be a careful package reader to know for sure!

Not to mention grocery store prices that are often around 25 cents per ounce, compared to 2 or 3 cents per ounce for the cost of milk.

So why not try your hand at making yogurt at home with your Instant Pot?

Homemade yogurt tastes so much fresher than store-bought! And you know exactly what is in it. You get to control the sweetness level and flavor. And you know without a doubt that the cultures are live and active because those little guys just produced that creamy, tangy yogurt in your own kitchen!

Although it can seem complicated, making yogurt at home is really a simple process once you understand what’s happening in each step. And you can even make yogurt in your sleep!

The Science of Yogurt

The first thing to understand is that fresh milk from a cow is loaded with beneficial bacteria and enzymes. However, it can easily become contaminated with dangerous pathogens if it is mishandled. Therefore, store-bought milk is pasteurized by heating it up to varying temperatures to ensure it is safe for people to drink and use. Most milk is pasteurized to a standard temperature of 161 degrees Fahrenheit and held for at least 15 seconds to kill off much of the bacteria in the milk. Then when milk is properly refrigerated under 45 degrees, it will remain tasty and food-safe for 12-21 days.

Some milk is pasteurized at even higher temperatures (280 degrees Fahrenheit), thus rendering it completely sterile. This is called Ultra-Pasteurization (UP) or Ultra-High Temperature Pasteurization (UHT). This kills all good and bad bacteria in the milk and allows it to be shelf-stable for months without refrigeration until it is opened.

When you’re making yogurt at home, you are creating an environment that is ideal for the growth of the good yogurt-producing bacteria in your milk. The problem is that this is also the environment for bad bacteria to grow. Therefore, you want to inhibit all the other bacteria in your milk before “planting” those good yogurt bacteria into your milk.

The way to do this is by pasteurizing your milk by heating it up to 180 degrees Fahrenheit to eliminate non-yogurt bacteria right before culturing so the desired yummy, healthy yogurt bacteria are the ones that grow and multiply. You will want a kitchen thermometer like this one for this job.

Then you cool the milk back down to the culturing temperature of between 105-115 degrees.

Next, you add the yogurt starter, which is simply regular, plain yogurt that contains live and active cultures. The fresher this yogurt starter is, the better the result will be.

We use 2 Tablespoons of starter yogurt for every half-gallon of milk or 1/4 cup of starter for a gallon of milk.

Now, maintain the culturing temperature at between 105-115 degrees Fahrenheit for 6-12 hours, depending on how tangy you like your yogurt. This easily done in an Instant Pot or other electric pressure cooker with a Yogurt setting.

Finally, chill the yogurt to allow it to set properly by placing it in the refrigerator for at least 4-6 hours. Sweeten and add toppings like honey, jam, granola, and fresh fruit. Enjoy!

A bowl of creamy Greek Yogurt topped with golden honey

If you’d like to make your yogurt even more thick and creamy, you can strain it and make Greek Yogurt. Use a cheesecloth and mesh strainer, or this Greek Yogurt maker is fantastic!

Simply place your finished yogurt in the strainer and allow whey to drain off for 10-24 hours, or until it reaches the thickness you prefer. You can always stir some whey back in to thin it out if it gets too thick.

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Homemade Yogurt in the Instant Pot

Fresh, creamy, delicious yogurt is easily made at home in the electric pressure cooker.

Prep Time15

Total Time15

Course: Breakfast

Cuisine: American, Health Food, Real Food

Keyword: Budget-friendly, Gluten-free, Homemade, Make-Ahead Breakfast, Real Food

Servings:

Calories: 147kcal

Author: Holly

Cost: $1.50

Equipment

Electric Pressure Cooker with Yogurt setting
Kitchen Thermometer
Whisk

Ingredients

½ gallon milk whole is best, non-fat is not ideal
2 tablespoons plain yogurt that contains live and active cultures

Instructions

Pasteurize the Milk

Pour milk into cold insert.
On the Instant Pot, choose the Yogurt program and select "More" to heat the milk to 180°F.
Whisk milk frequently avoiding scraping the bottom of the p to allow it to heat evenly.
It should take about 30 minutes for the milk to reach 180°F.

Cool the Milk

Remove insert from Instant Pot and place it in an ice bath in the sink or a large bowl. Whisk the milk while avoiding scraping the bottom of the pot. Allow the temperature to drop to between 105-115°F.

Add the Yogurt Starter Culture

Place the yogurt starter in a small bowl.
Ladle some warm milk (105-115°) into the starter and whisk to combine.
Pour starter and milk back into the pot and whisk thoroughly in fully incorporate starter.

Maintain Culturing Temperature

Dry off outside of inner pot and place it back into Instant Pot and cover.
Select Yogurt Program again. This time, select "Normal" setting. The display should read 8:00. The Instant Pot will automatically keep the temperature between 105-110°F.
To adjust the time, press [+] or [-]. More time will result in a tangier yogurt.

Chill Yogurt to Set

When culturing time is completed, remove lid and insert a knife or spoon into yogurt to make sure it has thickened and cultured properly. A knife should be able to separate the thick yogurt and come out fairly clean. Don't stir yet.
Place a lid or plastic wrap over the pot and place it in the refrigerator for at least 4-6 hours.
Remove from refrigerator and stir well for a creamier consistency. Some people enjoy eating without stirring.
Serve with fruit, berries, honey, sweetener, jam, or granola. Enjoy!

To make Greek Yogurt or Strained Yogurt

Place chilled yogurt into a mesh strainer, lined with cheesecloth. Place over a bowl that is deep enough to keep the bottom of the mesh strainer out of the whey that will drain off the yogurt. Or use this Greek Yogurt Maker to strain your yogurt.

Nutrition

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Savory Egg Bites in the Instant Pot

June 25, 2020 by // by Holly Leave a Comment

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5 from 1 vote

Egg Bites in the Instant Pot

A yummy and quick breakfast that you can make ahead and take anywhere.

Prep Time10

Cook Time13

Pressure Cooking Time5

Total Time28

Course: Breakfast, Snack

Cuisine: American

Keyword: Budget-friendly, Gluten-free, Instant Pot, Keto, Kid-Friendly, Low Carb, Made from Scratch, Make-Ahead Breakfast

Servings:

Calories: 244kcal

Author: Holly

Equipment

Pressure Cooker
Silicone Egg Bite Molds or Muffin Cups that can fit in an Instant Pot
Blender

Ingredients

7 eggs
4 ounces cream cheese
4 ounces heavy cream
½ teaspoon salt
1 tablespoon mix-ins, such as crumbled bacon, shredded cheese, sauteéd veggies, caramelized onions, etc.

Instructions

Butter eggbite molds to keep the eggbites from sticking.
Add mix-ins to each egg cup.
Place eggs, cream cheese, cream, and salt into blender and blend until smooth.
Pour mixture evenly into prepared egg cups. If too foamy, allow to settle for a few minutes.
Place trivet and 1 to 1½ cups water in Instant Pot insert.
Set eggbite molds on top of trivet. The molds can be stacked, but for best results, make sure top mold is off-set and not covering lower mold. Alternatively, use a taller trivet for the second silicone mold.
Close lid of Instant Pot and make sure steam release valve is set to [Sealing].
Choose the Pressure Cook program and select [Egg] setting.
Adjust pressure level to [Low] pressure by pressing the Pressure Level button or selecting the Pressure Level on the dial.
Adjust pressure cooking time to 5 minutes by pressing [+] or [-] OR by selecting pressure cooking time with the knob and turning to select the desired time.
Press [Start] or wait for pot to beep and begin heating up.
When pressure cooking time is over, allow eggbites to naturally release for 3 minutes and then release remaining pressure while keeping hands and face away from steam.
Remove lid carefully, allowing steam to go away from your face and avoiding allowing condensation from the lid dripping onto eggbites.
Serve hot or refrigerate to enjoy later!

Nutrition

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Cream Eggs with Herbs in the Instant Pot

June 25, 2020 by // by Holly Leave a Comment

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Cream Eggs in the Instant Pot

Something different and a bit fancier for brunch. Sooo creamy and delicious!

Prep Time10

Cook Time10

Pressure Cooking Time3

Total Time23

Course: Breakfast, Breakfast for Dinner, Brunch

Cuisine: American, French

Keyword: Budget-friendly, Eggs, Gluten-free, Incredible Egg, Instant Pot, Keto, Low Carb, THM-S

Servings:

Calories: 148kcal

Author: Holly

Equipment

Pressure Cooker
Ramekins

Ingredients

1 egg
1½ tablespoons cream
1 smidge butter
1 sprinkle fresh herbs parsley, green onion, basil, etc.

Nutrition

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Meatloaf Bites with Awesome Sauce

June 18, 2020 by // by Holly 2 Comments

Last updated on May 2nd, 2022 at 08:09 am

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Meatloaf Bites with Awesome Sauce

Savory meatloaves in miniature. Fantastic flavor, and cooks in a fraction of the time of traditional meatloaf.

Prep Time20

Cook Time10

Pressure Cooking Time10

Total Time40

Course: Dinner, Main Course

Cuisine: American, Southern

Keyword: Dairy-free, Dinner, Made from Scratch

Servings:

Calories: 408kcal

Author: Holly

Equipment

Pressure Cooker
Food Processor
Knife
Cutting Board
Egg bite molds or ramekins or custard cups
Pressure Cooker Trivet

Ingredients

Dry Ingredients to Process First

3 oz. rolled oats
½ teaspoon Magic Flavor Dust See recipe on TheCookingFamily.com
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon chili powder
½ teaspoon dried thyme

Aromatic Vegetables to Process

¼ cup onion, rough chopped About half of one small onion equals about a quarter cup.
¼ cup carrot, rough chopped About half of one average carrot equals about a quarter cup.
¼ cup bell pepper, rough chopped About a quarter of one medium bell pepper equals about a quarter cup.
¼ cup celery, rough chopped About a half of one stalk of celery equals about a quarter cup.
4 cloves garlic

The Protein

8 oz. ground beef
8 oz. pork sausage or breakfast sausage
1 egg
¾ teaspoon salt
1 teaspoon liquid smoke

Awesome Sauce

⅓ cup ketchup
½ teaspoon ground cumin
few drops Worcestershire sauce
few drops hot sauce
few drops liquid smoke
2 teaspoons honey

Instructions

Process the dry ingredients

Measure oats, black pepper, cayenne pepper, Magic Flavor Dust, chili powder, and dried thyme into the bowl of a food processor. Process well until oats are ground and ingredients are well-combined. Place into a large mixing bowl.

Process the aromatic veggies.

Place onion, carrot, celery, bell pepper, and garlic into the bowl of the food processor. Pulse until all are finely chopped, but not puréed. Place in large mixing bowl with spice mixture.

Mix it all together.

Add ground beef, sausage, egg, liquid smoke, and salt to the mixing bowl with the spices and aromatics. Gently mix together well with hands.

Cook the meatloaf bites.

Prepare eggbite molds by spraying with cooking spray.
Using a small scoop or a spoon, place meatloaf mixture into eggbite molds and form the meatloaf bites.
Pour 1½ cups water into Instant Pot insert. Place trivet into pot. Place eggbite molds on top of trivet, stacking in an offset manner so the top loaves aren't sitting directly on top of the bottom ones.
Check the sealing ring placement and close the lid of the Instant Pot. Make sure the Steam Release valve is set to [Sealing].
Choose the [Pressure Cook] or [Manual] or [Meat/Stew] cooking program.
Set pressure level to [High] pressure, if your model has High and Low pressure options.
Set pressure cooking time to 10 minutes by pressing the [+] and [-] buttons.
Wait for Instant Pot to beep and start cooking, or press [Start] to begin the pressure cooking process.
When pressure cooking time ends, allow pot to Naturally Release for 5 minutes before releasing remaining pressure.

Awesome Sauce

Mix together all ingredients for the Awesome Sauce and brush on top of finished Meatloaf Bites or serve as a dipping sauce.

Nutrition

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Mac & Cheeeese in the Instant Pot

June 18, 2020 by // by Holly 1 Comment

Last updated on May 2nd, 2022 at 08:05 am

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5 from 1 vote

Mac & Cheeeese in the Instant Pot

This yummy crowd favorite only takes one dish when made in an electric pressure cooker.

Prep Time3

Cook Time5

Pressure Cooking Time5

Total Time13

Course: Dinner, Lunch, Side Dish

Cuisine: American, Comfort Food

Keyword: Comfort Food, Gluten-free options, Instant Pot, Kid-Friendly

Servings:

Calories: 464kcal

Author: Holly

Ingredients

16 ounces pasta any kind, can substitute gluten free
32 ounces water
1 teaspoon dry ground mustard
1 teaspoon Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
¾ teaspoon salt
1 tbsp butter
10 ounces sharp cheddar cheese shredded
8 ounces cream cheese softened

Instructions

Measure 32 ounces (1 quart) of water. Add ground mustard, Magic Flavor Dust, and salt to the water. Stir to dissolve.
Pour pasta into pressure cooker insert. Place pat of butter on pasta. Pour seasoned water over pasta. Stir and make sure all pasta is submerged under the water.
Check pressure cooker lid to make sure sealing ring is properly seated, and close lid. Make sure Steam Release Valve is set to [Sealing].
Set pressure cooking program to [Pressure Cook] or [Manual]. Make sure pressure level is set to [High] pressure, if your model has dual pressure options.
Set pressure cooking time to half the lowest recommended cooking time on your particular package of pasta. If the amount is a half number, round down.
For example, if the time on package says to boil for 9-11 minutes, cut 9 in half, which equals 4½. Then round down to 4 minutes.
Pause to wait for your Instant Pot to beep and start cooking or press [Start], depending on your model of pressure cooker.
While pasta is cooking, shred the cheddar cheese and soften the cream cheese by cutting into 8 pieces and microwaving for 30 seconds.
When pressure cooking time is finished, immediately Quick Release the pressure. If starchy liquid starts spewing from the valve, simply close the valve and proceed to do an intermittent steam release, also known as a controlled steam release.
After the float valve drops, open the pot and immediately drop the cream cheese in. Stir quickly to melt and incorporate the cream cheese. Then sprinkle the cheddar cheese over pasta and keep stirring rapidly until cheese melts and is well-incorporated.
Finish with fresh-cracked black pepper and grated parmesan cheese. Enjoy!

Nutrition

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Flourless Chocolate Mini-Cakes in the Instant Pot

June 11, 2020 by // by Holly 3 Comments

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5 from 1 vote

Flourless Chocolate Mini-Cakes in the Instant Pot

Rich and decadent, these mini-cakes are sure to hit your chocolate craving!

Prep Time10

Cook Time10

Pressure Cooking Time5

Total Time25

Course: Dessert

Cuisine: American

Keyword: Chocolate, Comfort Food, Gluten-free, Instant Pot, Made from Scratch

Servings:

Calories: 440kcal

Author: Holly

Equipment

Pressure Cooker
Oven-Safe Ramekins
Trivet for Pressure Cooker

Ingredients

½ cup butter or 1 stick butter or 4 oz. butter
1 cup semi-sweet chocolate chips I use 60% cocoa chocolate chips
1 cup powdered sugar
3 eggs
1 egg yolk
1 teaspoon vanilla extract
5 tablespoons cocoa powder
orange oil or raspberry extract, optional

Instructions

Prepare ramekins by spraying with non-stick spray or buttering the inside of the dishes.
Gently melt butter and chocolate chips in the microwave. Use 50% power for 1-minute increments, stirring in between. Do not hurry this step.
Once butter and chocolate are completely melted, stir in powdered sugar and cocoa until well-combined.
Mix in eggs, yolk, and vanilla, stirring until smooth. Add additional flavoring, if desired.
Spoon batter evenly into six prepared ramekins.
Add 1 cup water to Instant Pot insert.
Place ramekins on trivet in Instant Pot, stacking a second layer on top of the first.
Close lid of Instant Pot, and check steam release valve to make sure it is set to [Sealing].
Choose [Pressure Cook] or [Manual] program.
Select [Low] pressure if possible.
Adjust pressure cook time to 5 minutes by pressing the [+] or [-] buttons.
Instant Pot will heat up, come to pressure, count down the 5 minutes, and then beep. Being careful to keep hands and face away from hot steam, quick release the pressure by turning steam release valve to [Venting].
Once float valve has dropped, carefully open the Instant Pot, pointing the lid away from you. Use tongs and hot pads to carefully remove the hot ramekins. Invert mini-cakes on individual plates and serve. Enjoy with ice cream or whipped cream!

Nutrition

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Keto Zuppa Toscana in the Instant Pot

June 11, 2020 by // by Holly Leave a Comment

Last updated on March 30th, 2022 at 07:11 am

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Keto Zuppa Toscana

A Low-Carb version of a restaurant favorite. Creamy and delicious, this is such a comfort food that you won't even miss the carbs!

Prep Time20

Cook Time19

Pressure Cooking Time1

Total Time40

Course: Dinner, Soup

Cuisine: Italian

Keyword: Budget-friendly, Comfort Food, Dinner, Fall, Gluten-free, Keto, Low Carb, THM-S

Servings:

Calories: 538kcal

Author: Holly

Equipment

Pressure Cooker

Ingredients

1 pound Italian Sausage, ground or links links may be used, but should be pre-cooked
1 tbsp olive oil
1 cup onion diced
8 cloves garlic minced, fresh
8 cups chicken broth low sodium
12 oz. kale frozen, chopped or fresh, chopped
12 oz. cauliflower florets frozen or fresh
1/2 cup bacon pieces cooked
1 cup heavy whipping cream
1 teaspoon red pepper flakes optional
1/2 to 1 teaspoon salt salt to taste

Instructions

Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
Pour chicken broth into pot. Add kale, cauliflower florets, and bacon to pot.
Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
Set Steam Release Valve to [Sealing] to pressure cook.
Set Instant Pot to [Pressure Cook] or [Manual] mode, in Low Pressure if available.
Adjust pressure cooking time to 1 minute under pressure by pressing the [+] or [-] buttons.
Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
Serve and enjoy!

Nutrition

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Zuppa Toscana in the Instant Pot

June 11, 2020 by // by Holly Leave a Comment

Last updated on March 29th, 2022 at 06:28 am

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Zuppa Toscana in the Instant Pot

A copycat version of a restaurant favorite. Creamy and delicious, this is such a comfort food that is super simple to make!

Prep Time20

Cook Time19

Pressure Cooking Time3

Total Time43

Course: Dinner, Soup

Cuisine: Italian

Keyword: Budget-friendly, Comfort Food, Dinner, Gluten-free

Servings:

Calories: 665kcal

Author: Holly

Equipment

Pressure Cooker

Ingredients

1 pound Italian Sausage, ground or links links may be used, but should be pre-cooked
1 tbsp olive oil optional, if meat is very lean
1 cup onion diced
8 cloves garlic minced, fresh
8 cups chicken broth low sodium
12 oz. kale frozen, chopped or fresh, chopped
2 lbs. potatoes sliced very thin
1/2 cup bacon pieces cooked
1 cup heavy whipping cream
1 teaspoon red pepper flakes optional
1/2 to 1 teaspoon salt salt to taste

Instructions

Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
Pour chicken broth into pot. Add kale, potato slices, and bacon to pot.
Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
Set Steam Release Valve to [Sealing] to pressure cook.
Set Instant Pot to [Pressure Cook] or [Manual] mode.
Adjust pressure cooking time to 3 minutes under pressure by pressing the [+] or [-] buttons.
Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
Serve and enjoy!

Nutrition

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Spicy Pinto Beans in the Instant Pot

June 3, 2020 by // by Holly Leave a Comment

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Spicy Pintos

Refried Beans get a kick in the pants with these flavorful pinto beans.

Course: Side Dish

Cuisine: Beans & Rice, Mexican, Tex-Mex

Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free

Servings:

Calories: 274kcal

Author: Holly

Ingredients

2 pounds pinto beans, dried
12 cups water
2 tbsp Magic Flavor Dust
1 tbsp oregano
1 tbsp fat or oil lard, bacon grease, olive oil, or coconut oil
1-2 tbsp jalapeños jarred
1-2 tbsp jalapeño liquid from jar

Instructions

Sort and rinse dried beans. Note: These can be cooked immediately, but even if you only have 20 minutes to soak them, the final product will be more consistent, with less of a chance of having any crunchy beans.
Place beans into the Instant Pot insert. Add water, Magic Flavor Dust, oregano, and oil or fat.
Check the seal and close the lid of the Instant Pot.
Make sure Steam Release Valve is set to [Sealing].
Set pressure cooking program to [Bean/Chili] or [Pressure Cook] or [Manual].
Make sure pressure level is set to High Pressure by pressing the [Pressure] button.
Adjust the cooking time to 35 minutes by pressing the [+] or [-] buttons.
When pressure cooking time is finished, allow pressure in pot to Naturally Release for at least 10-15 minutes before manually releasing remaining pressure.
When float valve drops, signaling that no pressure remains inside the pot, open it up with steam going away from your face.
Taste for seasoning and add salt, if necessary.
Remove and reserve one to two cups of cooking liquid.
Using a potato masher or immersion blender, carefully mash beans until they are your preferred consistency.
Remove a serving for the non-spicy people in your family and add finely chopped jalapeños and jalapeño liquid, stirring well.
Alternatively, these beans can be served as a soup or a side, like charro beans.
Leftovers freeze perfectly in a ziptop bag; freeze flat.

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Quick Carnitas in the Instant Pot

June 3, 2020 by // by Holly Leave a Comment

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Quick Carnitas

Savory, tender morsels of meat in a fraction of the time!

Course: Dinner, Main Course

Cuisine: Mexican, Taco Night, Tex-Mex

Keyword: Budget-friendly, Dairy-free, Instant Pot, Keto, Kid-Approved, Low Carb, THM-S

Servings:

Calories: 326kcal

Author: Holly

Ingredients

3 lbs pork butt steaks or beef chuck steaks
1 cup onion, sliced thin 1 medium onion equals about 1 cup sliced onion
10 cloves garlic can substitute jarred minced garlic or garlic powder
1 tablespoon oregano
1 tablespoon ground cumin
1 tablespoon coriander seeds can substitute 1 teaspoon ground coriander
2 teaspoons salt
1 tablespoon Magic Flavor Dust can substitute this for fresh onion and garlic, for ultra quick option.

Instructions

Place steaks into inner pot. Sprinkle onions, garlic, cumin, oregano, coriander, and salt over all the steaks.
Add one cup of water to Instant Pot.
Check the lid to make sure ring is securely in place and close the lid.
Make sure the steam release valve is set to [Sealing].
Set pressure cooking program to [Meat/Stew] or [Pressure Cook] or [Manual].
Set pressure level to High pressure by pressing the [Pressure] button.
Adjust the pressure cooking time to 20 minutes by pressing the [+] or [-] buttons.
Wait for the Instant Pot to beep and turn on or press [Start] to turn it on, depending on your pressure cooker model.
Once Instant Pot reaches pressure, cooks for 20 minutes and then beeps indicating pressure cooking time is finished, allow the meat to Naturally Release pressure for at least 10 minutes before manually releasing remaining pressure. At this point, you can safely leave the meat in the pot for up to 10 hours on the Keep Warm setting.
Pull steaks out and place them on a cutting board. Remove bones and excess fat. Chop up meat and place in a serving dish.
Serve in tacos, tostadas, burrito bowls, on a salad, or with the broth over rice. We love serving with all the fixin's–diced tomatoes, cilantro, salsa, sour cream, cheese, etc.

Nutrition

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Magic Flavor Dust

May 28, 2020 by // by Holly 3 Comments

Last updated on August 5th, 2020 at 11:19 pm

You can speed up dinner prep exponentially by keeping a batch of our pre-mixed seasonings on hand. You’ll save money, too!

We use this “house” seasoning on practically everything but dessert! While cooking, sprinkle it on sautéed veggies, meat, soups, and dried beans. It adds so much flavor to everything, and you only have to reach for one jar, instead of 4! It is Magic!

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5 from 1 vote

Magic Flavor Dust

Use this basic seasoning to easily add lots of flavor to meats, veggies, and dips. It is Magic!

Prep Time5

Course: Seasoning

Keyword: Budget-friendly, Dairy-free, Gluten-free, No Fillers, Seasoning

Author: Holly

Equipment

Funnel
Empty spice container

Ingredients

2 parts garlic powder
2 parts onion powder
1 part salt
1 part ground black pepper

Instructions

Measure all parts through a funnel and into empty spice container.
Close lid and shake thoroughly.
Use to season meats, veggies, sauces, soups, and dips.

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Bacon Cheddar Mashed Potatoes

May 28, 2020 by // by Holly Leave a Comment

Last updated on April 3rd, 2021 at 12:14 pm

Potatoes don’t have to be boring. With just a few simple ingredients and an Instant Pot, you’ll have a mouth-watering side dish!

Better make a big batch, they’ll go fast!

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Bacon Cheddar Mashed Potatoes

Mashed Potatoes become extraordinary with the addition of bacon and shredded cheddar cheese!

Prep Time10

Pressure Cooking Time12

Total Time22

Course: Dinner, Side Dish

Cuisine: American, Comfort Food

Keyword: Budget-friendly, Dinner, Gluten-free

Servings:

Calories: 294kcal

Author: Holly

Equipment

Pressure Cooker
Potato Masher
Cheese Shredder
Measuring Cup

Ingredients

3 pounds potatoes I prefer red potatoes, but any kind will work.
1½ teaspoons Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
1 cup cooked, crumbled bacon 1 pound of bacon, cooked yields about 1 cup cooked, crumbled bacon.
1 cup shredded cheddar cheese 4 ounces equals about 1 cup of shredded cheese
1 cup sour cream
1-2 green onions, finely chopped optional, but recommended

Instructions

Cook the Potatoes in the Instant Pot

Place potatoes in the Instant Pot insert.
Add 1 cup of water.
After checking the silicon ring, close lid.
Make sure the valve is set to [Sealing].
Select the [Pressure Cook] or [Manual] program.
Make sure pressure level is set to [High] pressure.
Adjust pressure cooking time to 12-15 minutes, depending on the size of the individual potatoes.

Make the Mashed Potatoes

Allow potatoes to Natural Release for 3-5 minutes.
Release any remaining pressure from the pot and open the lid facing away from you, avoiding hot steam reaching your face.
Sprinkle Magic Flavor Dust over the potatoes and mash with potato masher. No need to drain the cooking liquid, as it will all be absorbed by the potatoes.
Add bacon and stir while mashing more.
Add cheddar cheese and incorporate into potatoes.
Mix in sour cream.
Taste and adjust seasoning by adding additional salt and pepper, if needed.
Garnish with chopped green onions and serve.

Nutrition

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Rosemary Garlic Chicken

May 28, 2020 by // by Holly 2 Comments

Chicken doesn’t have to be boring. These simple herbs and seasonings will add delicious flavor to dinner!

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5 from 1 vote

Rosemary Garlic Chicken

Savory herbs–Rosemary and Garlic–come together to make ordinary chicken extraordinary!

Cook Time10

Total Time10

Course: Dinner

Cuisine: American

Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Keto, Paleo, THM-S

Servings:

Calories: 257kcal

Author: Holly

Equipment

Pressure Cooker
Oven Broiler or CrispLid for Instant Pot

Ingredients

6-8 Chicken Thighs I prefer bone-in, skin-on.
3 sprigs Rosemary
12 cloves Garlic
1 tbsp Magic Flavor Dust

Instructions

Place Chicken Thighs in bottom of pressure cooker insert.
Smash garlic cloves with meat mallet. Peel and break into pieces.
Season with Magic Flavor Dust, rosemary, and garlic pieces.
Add 1 cup of water to pressure cooker insert.
Close lid of Instant Pot and make sure pressure release valve is set to [Sealing].
Set pressure cooker to cook on Pressure Cook mode at High Pressure.
Adust pressure cooking time to 12-15 minutes by pressing the [+] or [-] buttons. Choose time based on size of chicken pieces and also whether the meat is frozen. More time for larger pieces or pieces that are frozen.
Press [Start] or allow pressure cooker to start on its own, depending on your model.
When pressure cooking is finished, allow pot to Natural Release for at least 5 minutes before releasing the remaining pressure.

Notes

See recipe for Magic Flavor Dust.

Nutrition

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Ginger Cranberry Kale Salad with Honey Lemon Dressing

May 21, 2020 by // by Holly Leave a Comment

Last updated on April 5th, 2022 at 08:49 am

Kale salad. Blah. Add some pumpkin seeds, cranberries, ginger, lemon, and honey, and you’ve got an exciting blend of flavor, sweetness, and spice!

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5 from 1 vote

Ginger Cranberry Kale Salad with Honey Lemon Dressing

Sweet and Spicy Ginger with Tart Dried Cranberries come together to make a zingy delicious salad!

Prep Time10

Total Time10

Course: Salad

Cuisine: American, Holiday, Mediterranean

Keyword: Budget-friendly, Gluten-free, Holiday, Wellness

Servings:

Calories: 145kcal

Author: Holly

Cost: $3

Equipment

Knife
Cutting Board
Jelly jar with lid
Large bowl

Ingredients

Salad

1 bunch fresh kale chopped
¼ cup crystallized ginger chopped fine
¼ cup dried cranberries chopped fine
¼ cup pepitas or green pumpkin seeds

Honey Lemon Dressing

1 teaspoon honey
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
¼ teaspoon salt

Instructions

Mix kale, ginger, cranberries, and pepitas together in a large bowl.
In a half-pint jar, mix honey, lemon juice, olive oil, and salt. Place lid on top and shake well.
Pour dressing all over kale salad mixture and toss together thoroughly with tongs.
Serve immediately or refigerate for up to 2 hours before serving.

Nutrition

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Fresh Mushroom and Beef Stroganoff in the Instant Pot

May 21, 2020 by // by Holly Leave a Comment

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Fresh Mushroom and Beef Stroganoff in the Instant Pot

Rich and Creamy Beef Stroganoff is the perfect comfort food!

Prep Time30

Cook Time10

Pressure Cook Time6

Total Time46

Course: Dinner, Main Course

Cuisine: American

Keyword: Comfort Food, Gluten-free options, Instant Pot

Servings: people

Calories: 562kcal

Author: Holly

Cost: $10

Ingredients

1.5 pounds ground beef ground turkey, chicken, or other ground meat optional
1 cup onion, diced 1 medium onion equals about 1 cup diced
1 teaspoon salt
½ teaspoon nutmeg
1 teaspoon caraway seeds
6 cloves fresh garlic, minced can use frozen, jarred, or powdered garlic
1 pound fresh button mushrooms, sliced
16 ounces egg noodles Many noodles come in a 17.6 oz bag, which is also fine.
1 quart low sodium chicken broth
6 ounces dry vermouth or cream sherry, optional
4 Tablespoons butter

To be added after pressure cooking

1 ½ cups sour cream
¼ cup dry vermouth or cream sherry, optional

Instructions

Turn Instant Pot on [Sauté]. Place ground beef in and break it up while browning it.
Add onion and salt, and stir together well.
Sprinkle in nutmeg and caraway seeds. Stir together, then add garlic.
Toss mushrooms in and stir together, sauteeing lightly.
Add noodles in the pot. Pour broth and vermouth over all. Place butter on top.
Place lid on Instant Pot and close.
Check to make sure Steam Release Valve is set to [Sealing].
Choose the [Pressure Cook] program.
Check to make sure Pressure Level is set to [High Pressure].
Consult instructions on package of noodles for recommended cook time. Cut the lowest time in half and round odd numbers down. This is the amount of time you will set the Instant Pot to cook under pressure. For example, if noodle package says 11-13 minutes, you would divide 11 in half, which gives you 5.5, and round down to a 5-minute pressure cook time.
Press the [+] or [-] buttons to adjust the pressure cook time to 5 minutes.
When Instant Pot is finished cooking, Quick Release the pressure. Stay nearby while it is releasing and be prepared to quickly close the valve if any starchy liquid spews out. Do not panic or move the Instant Pot while it is under pressure.
When all the pressure has been released from the Instant Pot, the float valve will drop, indicating that it is safe to open the pot. Open the pot. Add sour cream and vermouth, if desired. Stir together well to incorporate all ingredients. Taste for seasoning.
Serve and enjoy!

Notes

Feel free to use or omit the wine in this dish or switch it out with a cooking sherry or red wine.

The recipe is gluten-free, except for the noodles, so use gluten-free noodles, zucchini noodles, spaghetti squash, potatoes, rice, or any other fodder for a great sauce instead of the regular egg noodles.

Nutrition

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Kickin’ Cajun Seasoning

May 7, 2020 by // by Holly Leave a Comment

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Kickin’ Cajun Seasoning

Make this Cajun Seasoning at home without all the chemicals and fillers in pre-made versions.

Prep Time10

Total Time10

Course: Seasoning

Cuisine: Beans & Rice, Cajun

Keyword: Dairy-free, Gluten-free, No Fillers, Seasoning

Author: Holly

Equipment

Funnel
Empty spice container
Measuring spoons

Ingredients

1 part onion powder
1 part black pepper
1 part dried leaf oregano
1 part dried thyme
1/2-1 part cayenne pepper Be careful measuring this ingredient. An adult should handle this one.
2 parts garlic powder
2 parts salt
2½ parts paprika

Instructions

Place all ingredients together in an empty spice bottle.
Place the lid on tightly and shake to mix well.

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Egg Roll in a Bowl in the Instant Pot

April 30, 2020 by // by Holly Leave a Comment

We love having this taste of Asia for dinner. It’s a great meal for kids to help out on, because there’s plenty of chopping.

If you don’t have lots of helpful hands, a food processor is great for making quick work of the cabbage and carrots.

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Egg Roll in a Bowl

Asian flavors come to life in this yummy one dish meal. Using convenient shredded cole slaw mix makes it super fast and easy!

Prep Time15

Cook Time10

Pressure Cooking Time0

Total Time25

Course: Dinner, Main Course

Cuisine: Asian

Keyword: Budget-friendly, Dairy-free, Gluten-free options, Keto, Low Carb, THM-S

Servings:

Calories: 232kcal

Author: Holly

Equipment

Electric Pressure Cooker
Food processor, optional

Ingredients

1 lb ground meat (chicken, turkey, pork, or beef)
2 lbs cabbage shredded (1 head)
1 cup carrots shredded or julienned
1 cup onion sliced in thin wedges (frenched)
8 cloves garlic fresh, minced
2 inches ginger fresh, minced
2 tbsp peanut oil
¼ cup soy sauce or coconut aminos
1 teaspoon toasted sesame oil
1 cup water

To Serve:

chili garlic sauce
soy sauce
toasted sesame oil
oyster sauce

Instructions

Turn Instant Pot on to [Sauté] function. Brown ground meat while breaking it into pieces.
Add peanut oil to stainless steel inner pot.
Add onion and sauté for one minute, then add garlic and ginger to pot and sauté for one more minute.
Next add shredded cabbage and carrots (or cole slaw mix) to the pot.
Give it all a quick stir to incorporate the flavors.
Drizzle soy sauce over the cabbage mixture.
Pour in water.
Check lid and make sure silicone seal is in place. Close lid of Instant Pot.
Set Steam Release Valve to [Sealing] position.
Press [Cancel] to turn off [Sauté] function.
Press [Pressure Cook] or [Manual] to select pressure cooking program.
Press [Pressure Level] or [Adjust] to switch pressure level to LOW pressure. If your machine only has one pressure level, that's ok, but I prefer cooking cabbage on low pressure, if possible.
Press [+] or [-] buttons to adjust pressure cooking time to 0 minutes. That's right, ZERO! (Don't worry, all your cooking with take place as the pot heats up, comes just to pressure, and then releases pressure.
Wait ten seconds for Instant Pot to beep and begin heating up. If your Instant Pot has a Start button, like the Ultra, go ahead and press [Start].
Because cabbage can be easily overcooked, you will want to Quick Release the pressure immediately after the timer shows 0 minutes and beeps indicating the pressure cooking time has ended.
Keep your face and hands away from the pot and turn the Steam Release Valve to [Venting]. Hot steam will begin pouring out. When the float valve drops, open your pot.
Drizzle toasted sesame oil over the egg-roll-in-a-bowl. Stir to incorporate all the ingredients. Taste test and add more soy sauce, if needed.

Notes

Keto Version

To make this a yummy Keto meal, just use Coconut Oil instead of Peanut Oil, and leave out the carrots. Done!

Meal Prep Shortcuts

Use a food processor to speed up the slicing of cabbage and onions, shredding of carrots, and mincing of ginger and garlic.

OR if you need quick and easy and don’t mind spending a little more and sacrificing just a touch on the texture of the finished cabbage, use pre-shredded Cole slaw mix.

You can also purchase ginger-garlic paste or separate pre-minced garlic and ginger. I prefer the taste of the fresh over these convenience items, but when time is short, it can be worth the sacrifice!

Finally, any ground meat (chicken, turkey, beef, pork) could be used here in place of cooked, diced chicken. Just brown it in the pot before proceeding with the rest of the sautéing.

Nutrition

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