Five Delicious Instant Pot Recipes

Hi, friends! I've decided to switch my posts (other than book posts) to Wednesdays for now because it works better with my schedule. Anyways, I promised I would share some of our favorite Instant Pot recipes, so I'm doing that today. We originally got the Instant Pot to steam vegetables for Anthony, but we realized that it was great for dinner, too! We've enjoyed most of the recipes we've tried and will be definitely making more in the future. The one thing I have noticed, however, is the time on these recipes is never correct. It usually takes about 20-30 minutes more to cook than what is stated.

Instant Pot Award-Winning Chili
I love a good chili recipe in the winter, and this one was delicious! The only problem is it did take about 30 minutes longer to cook than what the recipe suggested.

Instant Pot Honey Sesame Chicken
Chicken is my favorite meat to cook in the Instant Pot. It just melts in your mouth! I really liked the flavor of this dish.

Instant Pot Brisket 
Brisket usually takes forever to make, so we decided to try it in the Instant Pot and were pleasantly surprised!

Instant Pot Sunday Beef Roast
We don't eat pot roast often, but we are going to have to add it to our rotation because this was delicious! It was so tender and juicy. I am planning on experimenting with some spices to add a bit more flavor next time, though.

Instant Pot Corn on the Cob with Cajun Butter and Lime
I love a good corn on the cob recipe, and this is now one of my favorites!

Have you ever used an Instant Pot? What's your favorite recipe?

Five More Recipes We Love This Winter

Happy Friday, friends! I mentioned in my post last Friday Chris and I have been focusing on meal planning this year. I shared five recipes we have love this winter a few weeks ago, but my list of favorite recipes has gotten even longer, so I thought I would share more with y'all today!

Sriracha Chicken Strips
I'm not the biggest fan of spicy food, but lately, I've been all about sriracha. These sriracha chicken strips are not too spicy but have a lot of flavor. They go really well with the garlic noodles below.

Garlic Noodles
This is such a simple, delicious recipe that is super versatile. We made a huge batch on a Monday and used them throughout the week.

Crispy Sesame Beef
This beef was another winner. I loved how crispy it was, and it tasted great with the garlic noodles.

Mini Salmon Cakes
Other than the Asian Steak Bites from my previous post, this was my favorite meal we have had so far this year. They do take a little longer than most recipes I post on here, but they are so worth it.

Baked Popcorn Chicken
These are delicious as both an appetizer or a meal. I was a little skeptical you can make popcorn chicken in the oven, but I like this way more than frying!

Other Recipe Posts

Lemon Chicken Stir Fry
Five Winter Chicken Recipes I Love
Quick and Easy One Pot Chicken Chili 
Five Fall Recipes We Love
Five Recipes We Love This Winter

What has been on your menu lately? I love trying new recipes! 

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Five Recipes We Love This Winter

One of my goals for 2017 is to get better at meal planning. I’ve always been terrible at it because I hate picking, and Chris will pretty much eat anything. When he had a day off recently, we sat down and browsed through many recipes together. We found several recipes that will be added to our weekly rotations, so today I wanted to share some of our favorites with y’all!

Asian Steak Bites

We found this recipe two weeks ago and have already made it twice. It’s so simple to make, and the marinate is delicious. I hate leftovers, but I’m not lying when I say I could eat these every day.

Bang Bang Shrimp Pasta

I’ve never had Bang Bang Shrimp before, but I have heard many people talk about it! If what we made is anything like the original, I can see why. The sauce is so delicious!

Cuban-Style Slow Cooker Shredded Beef (Ropa Vieja)

I love ropa vieja at Cuban restaurants, but I have never tried to make it. This was another easy recipe that tasted amazing.

Patty Melt

A patty melt felt like the perfect meal on a cold day. I couldn’t tell y’all the last time I’ve had one, so it was nice treat!

Juicy Lucy Meatballs

These are meatballs stuffed with cheese. I repeat, these are meatballs stuffed with cheese. Stop reading this post and make these now. They’re that good.

Other Recipe Posts

Lemon Chicken Stir Fry
Five Winter Chicken Recipes I Love
Quick and Easy One Pot Chicken Chili 
Five Fall Recipes We Love

We are always looking for new recipes! What have you made lately?

Recipe: Lemon Chicken Stir Fry

Ever since we got a wok, Chris and I have been experimenting with various stir fry sauces and combinations. The lemon stir fry sauce we made has been my favorite, and I could seriously eat it every day. I’ve been eager to share it, so I hope y’all like it as much as we do.

Ingredients
For the stir fry:
1 lb. skinless, boneless thin-cut chicken breasts
2-3 eggs
1 cup baby carrots, chopped
1 cup sugar snap peas
2 cloves of garlic, minced
2 tbsps. vegetable oil
salt, to taste

For the lemon stir fry sauce:
1 cup chicken broth
1.5 tbsps. cornstarch
1.5 tbsps. sugar
1.5 tbsps. soy sauce
1.5 tbsps. teriyaki sauce
3 tbsps. lemon juice (to taste)

Directions
To make the lemon stir-fry sauce:
Mix all of the ingredients together in a small mixing bowl. Then, pour the sauce in a mason jar. It will be enough for five to six meals. You can keep it in the fridge for up to two weeks.

To make the lemon chicken stir fry:
1. Slice the chicken into bite sized pieces, season it with a pinch of salt
2. Slice carrots and other vegetables (we used peas)
3. Heat the wok over high heat. Once it’s hot, add the oil.
4. Cook the chicken until it is completely browned
5. Once the chicken is done, remove it from the pan, but leave the oil/juices in the wok.
6. Cook the carrots until nearly tender (should take about three minutes), then reduce the heat to medium and mix in the minced garlic and sliced peas.
7. Once the veggies are done, push them to the edge of the wok and toss the eggs into the center and scramble.
8. Once the eggs are nearly finished, return the chicken to the wok
9. Pour two tablespoons of the sauce over the entire wok. Mix all the ingredients.
10. Serve immediately. It also tastes great with rice or noodles.

What's your favorite kind of stir fry?

Friday Favorites: Five Winter Chicken Recipes I Love

With single-digit temperatures and plenty of snow the last few weeks, I have been all about comfort food. This season, this has meant a lot of soup, pasta, and anything with chicken. Here are the five recipes I have had on repeat lately:

/ / One
Creamy Southwest Chicken Chowder

This is one of Christopher’s favorite recipes, and I love it because it’s easy to make and super delicious.

/ / Two
Chicken Carbonara

I love eating chicken carbonara any time of the year, but it feels like comfort food during the winter.

/ / Three
Crockpot Chicken Taco Chili

You all know I love a good crockpot recipe, and this crockpot chicken taco chili has been great when I went chicken chili instead of beef or turkey chili. (Of course, I also love to make our quick and easy chicken chili recipe).

/ / Four
Tex-Mex Chicken and Quinoa Soup

This soup is perfect for when I really miss Tex-Mex.

/ / Five
Roasted Chicken & Sweet Potato Risotto

Christopher loves sweet potatoes, so this dish was a hit in our house!

I love trying out new recipes! What are you making this winter? 

Linking up with Amanda, Karli, and the High Five for Friday girls.

Hope y'all have a wonderful weekend! 

Recipe: Quick and Easy One-Pot Chicken Chili

Once it gets cold out, I crave chili. This quick chicken chili recipe is one we love to make when we don’t have a lot of time to cook. I usually ask Chris to pick up rotisserie chicken on his way home from work, and the whole recipe takes about 30 minutes and can serve up to four people.

What you need:
2 tablespoons of vegetable oil
2 teaspoons dried oregano
2 tablespoons ground cumin
1 large onion, diced
3 cloves of garlic, minced
1 4-pound rotisserie chicken, chopped
4 ounces of diced mild green chiles, drained
¾ quart of chicken broth
2 cans of white beans, drained
1 can of corn, drained

Instructions:
1. Heat the vegetable oil over medium-high heat in a six-quart pot.
2. Add the onion to the pot and stir until tender (about four to five minutes)
3. Mix in the cumin, garlic, and oregano and cook for one minute.
4. Stir in the chicken and chilies. Stir. Then, add the chicken broth and one can of beans.
5. Reduce the heat to low and simmer. Stir periodically for 20 minutes.
6. While the meal is simmering, puree the second can of beans. Stir in the beans. Then, add the corn to the chili.
7. Simmer for an additional five minutes.
8. We love to add cheese and sour cream (to taste) when it’s in our individual bowls and mix it into the chili.

On the first day of making this meal, we eat it as chili, but on day two, we either add chips or use it for tacos.