Posted in Chicken, Cooking, Dinner, Foodie, Instant Pot, Multi-Cooker, Multi-Pot, Recipes, Winter

Multi-Cooker Monday – Lemon Chicken

Over the weekend, I did a little “meal prepping” by cooking a few chicken breasts. These will be great for lunches for me for a few days this week (as Mr. Muddling doesn’t care for chicken). I’ll chop these up and add them to salads or mix them with some cooked veggies and rice for a chicken rice bowl. Earlier in the week, I had seen someone on TV (not sure what I was watching Food Network?  A different cooking show? the local news’ cooking segment?)cook Lemon Chicken by roasting it on a sheet pan. That sounded SO GOOD. But. I was a little afraid that roasting the chicken breasts I had in the freezer might get a little dried out.

Since I now own an Instant Pot, and since I know I can cook frozen chicken breasts without thawing (and they come out perfect….) I decided to try Lemon Chicken in the Instant Pot. Here’s my “Recipe”….

I started by adding a little olive oil to the bottom of the pot (mostly because I was going to brown the chicken breasts a little before pressure cooking them….that was BEFORE I remembered I had FROZEN chicken breasts…..). I added 1 cup of water to the bottom of the Instant Pot. Put 4 chicken breasts (Remember, mine were frozen, but you could also use fresh, you’d just want to adjust your cooking time) into the bottom. Seasoned with salt and pepper. Squeezed the juice of one lemon over the top of the lemon breasts. Cut a second lemon into slices and layered over the chicken breasts.

I found a cooking time for chicken breasts for 8-10 minutes. Then, because my chicken breasts were frozen, I added 50% more cooking time. I set the “Manual” setting for 15 minutes. Put the lid on, making sure the lever was set to “sealing”. Then went about doing other things (maybe it was cleaning or maybe it was knitting….although, odds are, it was knitting…). After it was done cooking, I did a little taste test to make sure it was good. It was SO GOOD! Now, I wonder why you couldn’t put rice beneath the chicken breasts and make Lemon Chicken and Rice….h-m-m-m-m-m….something to try….

Happy Cooking!

Lori

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Posted in Broth, Cooking, Foodie, Instant Pot, Multi-Cooker, Multi-Pot, Soups, Winter

Multi-Cooker Monday – Beef Broth

This weekend, I made Beef Broth. For whatever reason, I did not get a photo of the finished, strained (boring?) broth. Since I purchased my Instant Pot, I have made several batches of broth. Chicken, turkey and the ham base of the Navy Beans and Ham Soup. I Love that I can dump everything in the Instant Pot , set the manual setting for about an hour and walk away to do other things (maybe a little house cleaning or maybe a little knitting…..   😉  ).

I started by browning a soup bone that I had thawed earlier in the week. It’s so great to be able to do this right in the Instant Pot by using the Saute setting.

Speaking of Saute setting, I recently learned the trick to keep things from sticking, is to make sure you let the Instant Pot’s display read “HOT” before you start trying to Saute anything. You wouldn’t think it would make a difference, but it did.

While the soup bone was browning, I roughly chopped up 3 stalks of celery.

Then, I peeled 3 carrots.

Then, I added the celery and carrot peels in with the soup bone and Sauted them for a minute or two.

I had intended to add some fresh garlic too, but….

Looks like my garlic is ready to plant!  😉

I also didn’t buy onions when I was in the grocery store last week, even though I knew I didn’t have any when I made my Navy Beans and Ham Soup, but for whatever reason, they never made it to my grocery list. Maybe next week!

I added 10 cups of water (that brought the level in my 6 quart Instant Pot up to the 1/2 full mark) over the soup bone/veggie mixture. I added roughly 1 Tbsp. of each of dried garlic and onions (that whole lack of fresh garlic and onions business….). I also added 1 Tbsp. Italian seasoning and a palmful of Kosher salt. Place the lid on the Instant Pot. Made sure the dial was set to “sealing” (I’m getting better, but this still seems to be a problem for me sometimes…..). Set the “Manual” setting to 60 minutes and let the machine do it’s thing. When everything was done, I strained the broth, set about 6 cups aside for a soup I was making and froze the rest in zippered bags. I’ll use the frozen broth later for a soup base or to cook rice or vegetables in.

Happy Cooking!

Lori

Posted in Cooking, Dinner, Foodie, Instant Pot, Multi-Cooker, Multi-Pot, Rice, Winter

Multi-Cooker Monday – Perfect Rice

When I was doing research before purchasing my Instant Pot, I read several posts about how fabulous making rice in the Instant Pot was. I have to say, I was a little skeptical. I’ve made rice in the Slow-cooker and it was less than a success. So….could making rice in a Multi-cooker make that big of a difference? I’m here to tell you, YES, it can! So far, I’ve just followed the recipes/cooking times in the recipe section that came with my Instant Pot. But every time the rice has been fluffy and perfect. The best part, I don’t have to babysit it on the stovetop either!

Want to get started making rice? I’ve rounded up some of the best recipes for you to try….

Hope you get a chance to make some rice in your Multi-cooker soon!

Happy Cooking!

Lori