Hey everyone! Welcome back to Six Sister Stuff. Today I'm sharing with you 10 of the best instant pot dinner recipes. So I'm Kristen. I am the second sister from Six Sister Stuff and if you notice we share a lot of instant pot recipes so today I decided to switch it up a little bit and I'm going to share with you our top 10 instant pot dinner recipes just to make your life a little bit easier. Before we get started I'm curious what your favorite dinner recipe is to make an instant pot so go ahead and put that down below in the comments. I would love to hear but for now we're just going to jump in to my top 10. All right should we jump into this one? Let's do this. This is one of our favorites on our website and we put it on the website not long ago and it exploded. Everyone loves this. So we're showing you just some simple ways to even make it easier than the recipe that's on the website. So here's our shortcuts. Let's do it. What are we starting with? All right let's I'm gonna have you cut up the chicken. Okay. So we're gonna have like one and a half pounds to two pounds of chicken and I like to use the tenderloins because it just makes them cook a little bit faster and they're nice because they're small so they're easy to cut up and lots of times they've already been um like the fats been they're trimmed. Yeah yeah so a lot of times they're already trimmed makes it really easy to cut it up. I'm just cutting it into some kind of bite-sized pieces. That's perfect especially for kids. All right so she's cutting that. I'm gonna push the saute button right here. So when you push the saute button right now it says there's a little button that says less normal or more. We're just going to keep it at normal because it's fine. All right so saute then it's going to beep for you. After you push the saute button it's going to start heating up. Once it gets hot I kind of just test it a little bit. Once it's hot then I add my oil and other things. How long does it take to get hot? Sometimes like two minutes sometimes like five. Lots of times even before it's hot I'll just start cooking. Yeah I'm in a hurry. It is what it is. Hey this is real life. Exactly. All right so once it's heated up we're just going to add what about a tablespoon two tablespoons of olive oil. We're just going to drizzle that into the top of the pot. Now I like when my oil gets hot and then I do a trick and I lift my pot up and just kind of wiggle my oil around so it covers all the bottom of my instant pot. Well there you go. There you go. Kristin's my fancy. So I recall her the instant pot. There we go. Once the oil is heated up ready to go Camille is going to add our chicken. Yep. You're ready? Kristin gets scared to touch raw chicken. Well that's why I'm doing it. I appreciate that. If your oil's hot it should sizzle at this point. Yes ours is so warming up but that's okay. I can hear it a little bit. Now this makes a lot of rice and other things so this is a lot of chicken. If you have a smaller family you could even cut this recipe in half or even in fourths. Totally. I mean you just make sure you cut all the ingredients down but the timing will be the same. You cook it for the same amount. All right so once the chicken starts to cook on the bottom you kind of just flip it around a little bit. I kind of stir as I go. Is that horrible? No. That's what I do too just to make sure that it all gets evenly cooked. I'm gonna throw the onion in there too. Please do. Just to add some more flavor. We'll let that cook in the oil. Nice. I think that's one of my favorite smells is cooking chicken and onions together. Well let's make it even better and add some garlic. All right how much garlic are we gonna add? I think just a teaspoon or what two cloves. Sorry I'm just grabbing a spoon. No it's fine. Yeah two cloves that sounds good. So we're just using jarred garlic. A half teaspoon of this equals a clove. This is one of my favorite shortcuts so you don't have to chop fresh garlic. I think all six of us I know use that shortcut because we love it. I don't like pressing my garlic. Yep. Okay so the seasonings we're gonna add. I'm just doing like a teaspoon of salt and a teaspoon of pepper. You can totally eyeball this. Don't feel like you need to measure it out. I think a ray-to-ray style. Pour it in your hand and then dump it in. We're not fancy like that. If you want to add other seasonings that you like you could. You could do some Italian seasoning. You could do a little bit more like garlic powder. You love the taste of garlic. I mean however you like to season it you can add a little more. Totally works. We love like a little bit more salt so I usually add about a tablespoon of salt into this recipe. You do? I do. I love salty things. I didn't know that about you. Yep. Learn something new every day. Yep. All right so once the chicken kind of has some browning around the edges I mean you can cook this as much or as little as you want. It just really is to seal in the flavor kind of make the chicken. Have some added moisture I would say. Yeah yeah and I think a little bit of flavor too it gives it some sauce. 100%. So now from this point it's just kind of a dump and go. Right. So we're adding in two cups of rice. Now in the recipe it says it a little bit differently before showing you this is the simple way to make a dump and go. It's like the dump and go version. Totally. All right. So I'm doing two cups of white rice. If you want to you can rinse the rice before you dump it in. Totally up to you. I'm just going to go ahead. We don't judge you either way if you rinse your rice or not. There's no judging. Okay and then I'm going to do about two cups of chicken broth. Nice. Just kind of pour about right in. There we go. All right so the secret when you're cooking your rice in the instant pot is you want to make sure that the rice every single kernel of rice touches the liquid because if it doesn't you're going to have some hard pieces of rice there. So we're going to do. Didn't know that. Now you know. Okay I've got half a cup of water going into. Okay. Just some added moisture for that rice. Now I've got a can of cream of chicken soup. If you want to if you're feeling super domestic you can make your own. But for simplicity I just use a can of this. You can get they make a healthier option. Reduced fat. Yeah reduced fat which works right it's not coming out. There we go. Okay so add that in there and then the last thing we are going to throw in is a bag of frozen vegetables and they are still frozen. They are so but I think works better because you're going to cook all the vegetables rice and chicken all at the same time. Yeah so I think frozen vegetables works better because the milk cooks. Yeah they won't be super mushy. They won't be soggy. Yeah so all right just dump it in. Yeah give it a good mix. Just going to mix around make sure all the rice is covered by the liquid and I think we're good to go. So we have our lid now we're all ready to go. Now remember while we are putting this together it's still on saute which is okay. I guess I should put the lid on correctly. Okay so we're putting the lid on. We're going to turn this little knob to ceiling not venting. Make sure I can see this here. Now because it is on saute first you have to push cancel. So you're going to push the keep warm cancel button just to turn it all the way off. Then you're going to push the manual button. Now if you don't have a manual button you'll have a pressure cook button. It's the same thing manual pressure cook. You're good. All right so then we're going to go up to six minutes. Now we can do six minutes because our chicken is little it's already been sautéed. The rice only takes about six to seven-ish minutes to cook and the vegetables only take about two minutes to cook but they still taste good together. Yeah it's all kind of the same amount of time that's why you can all cook it together. Awesome. All right so you heard it little beep once it says on you can just walk away. So it's all done cooking we cooked it for about six minutes you can go up to seven if you want but because it's done we're going to turn over to a quick release. Here we go. Once all the pressure is out then you can open the lid. Just beware of the steam because it gets toasty. All right so if you can see this now it looks like there's a lot of liquid on top but once you mix it around there's some rice that still needs a little bit of liquid and it will all work out together. Yeah it all evens out. Exactly. So while you're doing that you want me to dip the cheese in. Yes. So you're going to add is it one cup? Yeah one cup of cheddar cheese. One cup of shredded cheddar cheese. You can shred your own if you want or you can buy pre-shedded shredded doesn't really matter. We always tend to buy the shredded because it just makes life easy. But I did I did notice if you buy the block cheese and shred it yourself it melts a little bit easier. So much easier especially in this recipe. But either way you're going to be just fine. Exactly. If you want more cheese you can make it more cheesy feel free to add more. That's what we did too so after we did individual servings we put a little more cheese on. On each one. Yep. It's a great idea. Yeah that's how I like the kids. This is super kid-friendly. My kids loved this. Mine too. And like you said it makes a ton. Like we ate it for lunches all week long. Right this we're going on third meal of this. I mean it's just the sweet. It's awesome. I know it's one of our favorites now. Hey what do you think looking good? Looks good. Okay should we plate it up? Yep so at this point you could feed it to your family. It is going to be super hot for a minute but it's delicious. It's cheesy. It's comfort food. I don't think you could ask for anything more. So today we're going to make instant pot turkey breast and growing up we always had turkey for Thanksgiving and it's such a huge undertaking that this is the perfect recipe to feed a smaller crowd. Yes. A couple of people so you're not making this massive turkey that you're going to have tons and tons of leftovers in your instant pot. Exactly and I love cooking in the instant pot because it makes it just nice and juicy and tender.  Like Christmas vacation when they're like sawing it open. Exactly so we're going to show you how to make a nice tender instant pot turkey breast. Let's get started. So you can do a few things with this. So you can sauté your turkey breast but we're not going to do that today. So the only thing about the instant pot is that you don't get that nice brown crispness to your turkey. Does that make sense? So you can sauté your turkey but for us we're just feeding our family so I really don't care about the the crispiness of the skin. Yeah so we're just going to put it right. My kids are weird about stuff looking burned so if it's seared on the outside they're like why is it black? Why is it burned? So we're just going the juicy route. Perfect let's do it. Okay so we're going to make a seasoning mixture to go on our turkey breast and I'm starting with a tablespoon of olive oil. Now we do the olive oil so it will make the spices stick to the turkey. Okay and then Kristen introduced me to these. I love these things they're the magnetic ones if you haven't seen them I'll link them down below for you guys. And then we're just doing a tablespoon of smoked paprika. Now if you don't have smoked paprika you can just use the normal paprika and then we've got sorry butterfingers here two teaspoons of ground black pepper and then a teaspoon of salt and if you don't want all these spices you can kind of make your own turkey. Yeah you could substitute if you're worried about the paprika you can always switch it out for time or something savory. Perfect. I'm a tablespoon of Italian seasoning. Nice I always like to add a little bit more of Italian seasoning. Okay should I open this big? We're going for it today. Let's do two teaspoons of Italian seasoning and then a teaspoon of minced garlic. Now if you don't have the minced garlic I like to use that kind because you can just keep it in your refrigerator and you always have garlic on hand so you don't have to use the press every time you know. Yes. All right so we're just mixing this up. Oh it smells so good. Smells like Thanksgiving. Yeah. Okay are you ready? So how I did this before I will be the one touching the turkey sorry. Okay so now this turkey breast comes with strings attached now you can keep it like that and just do the seasoning around that but I like to season all the pieces of the turkey breast so we cut it open and we're just going to season on both sides just lightly rub around all the turkey. Go for it. Really getting in there. My first year of marriage I thought I was going to impress my husband and make a full-size turkey he got one through his work. Oh no. And it fell on the ground it slipped out of my hand and like the all the stuff like gizzards or whatever you deal with. Like I'm never doing this again and I ended up crying and we went and got a hamburger so happy Thanksgiving. This is our kind of turkey no bones nothing none of the the lovely stuff and the track and a kiss for like hours and hours and hours. No so actually how the turkey cooks is we usually say about six to eight minutes per pound so this is three pounds so I like to go more on the the longer side so we're going to do 24 minutes just with this so we're actually going to just stick it right to the bottom of the instant pot. So if you were searing the outside of this would you sear it before you did the spices? So you would add a little bit more oil on the bottom and sear it with the spices but because we're not we're just going to go this. Okay so once we have the turkey in the bottom and you always want to make sure when you're cooking meat in the instant pot the meat goes on the bottom because it will cook better that way so we're going to just add about a half a cup to a cup I like to add a cup just in case we just want it to pressurize all right. She's pouring out really carefully so the seasoning's not rubbing off. I want my seasoning to still stay on my turkey but the good thing is with the instant pot because it pressurizes all the water and seasonings will kind of all mix together while it's cooking so it will still taste good. All right I think we're ready so we're going to put the lid on flip this around a little bit now this is so this is the instant pot looks so the knob's a little bit different so we're going to turn this little knob to ceiling and then it says it has a manual button so the manual button and the pressure cook button are the same thing so you want to push your manual button then you're going to push your plus button so we're going up to about 24 or 25 minutes and we're going to let it sit there so you're going to wait just a few seconds and then so after a few seconds it's going to beep and say on that means you're doing it right so now you just get to walk away while you're turkey cooks. Okay so we have been letting this release on its own for about 15 minutes and then we're going to turn the little knob to venting to get out the rest of the pressure we're good love when that happens okay and we're going to just pull it right up oh my word can you guys see this oh yeah it looks so good it smells so good okay so the secret in making turkey breast is that once it's done cooking you're going to put it on a plate then you're going to let it rest for about 10 15 minutes with some foil over top so that's what we're going to do pull this out very gently oh can you guys see that oh yeah oh good you got some foil I feel bad saying this but I've never been a turkey person like Thanksgiving turkey this might change your mind I know but this has got me convinced like it's falling apart yeah exactly okay so go ahead and put the foil on we're going to let it sit for like 10 15 minutes or so okay all right I think we're ready okay oh man that looks so good okay so usually we'll have this all nice and plattered and cut pretty but I just want to show you the inside of it here of just how juicy and good it is so if you're cooking this for Thanksgiving dinner don't forget your mashed potatoes and other Thanksgiving recipes I'll have a link down below in the description for you for other delicious Thanksgiving recipes here okay so we're first going to cook sausage and onions and mushrooms all together in the instant pot so we're going to first push the saute button and kind of let that heat up for a little bit okay cool everything in so I'm going to start mixing the cheeses this is a big tub of ricotta cheese yes going full scent with all that and then I'm going to add in about 16 ounces of cottage cheese you can go full fat you can do low fat just I mean whatever you want ricotta comes in whole milk or skim milk if you want it super creamy go whole if you want to lighten it up a little bit go skim they both taste good I know I like both of them they do oh and then I'm going to also add two eggs to this okay all right so this is all heated up ready to go okay I put in my sausage first I don't have to add oil because of you know the sausage is not going to stick so I have my lovely chop chop sir favorite favorite thing ever just gonna cook mom eat a lot of times too to this cheese mixture I'll add in like some garlic powder or Italian seasoning just to kind of give this cheesy layer of a little boost of flavor but it's fine without it too nice okay so you're mixing all the cheeses I'm mixing the sausage would you pass me the onion so we chopped an onion stick that in there so whole onion yep nice and then there's a mushroom okay yeah this is pretty good I'm gonna just add my mushrooms for just like a minute or so I'm mixed in there whoops it's flying now if you don't like mushrooms you don't have to add mushrooms to this but I love mushrooms I do too yeah looking good and smelling good okay you ready yep let's layer it up so okay so we're gonna start in the pot with some sauce on the bottom just gonna dump a little bit in there spread it around yep just getting it all the way to the edges you can use any kind of sauce that you have whatever your favorite is okay and then we gotta use some noodles right and they have to be oven ready they have to be oven ready for this recipe you're right yep okay so this is a circle pot obviously you're just gonna have to make it fit just kind of break your noodles so that they fit right yeah yeah and it's it's not gonna be pretty but no one will see that you know oh there's a little bit of a noodle missing there it doesn't matter it doesn't matter just as long as you get yeah the little pieces are perfect because they just cover the parts that need to be covered yeah awesome okay cool all right we have noodles down noodles down cheese next okay so how many layers are we gonna be doing so we're gonna do as many layers as we can we'll probably we'll we'll see what we can we'll see how many we are in there as full as we can yep that's for sure i love cheese so i'm going heavy on it it's a little bit different like nine by 13 you have a very flat lasagna this is going to be a tall lasagna i love it which is perfect okay so we got cheese all the way to the edges good add some meat now meat onion and mushrooms oh man even pulling up i still am all over the place all right what do you think of that we're okay yep looks good okay you could do a little bit more even if you want okay now we're talking i like the meat i like it meaty me too okay um cheese do we do like mozzarella and parmesan yeah let's throw that on okay because let's be honest lasagna has to be cheesy everyone likes cheese right okay so we just did some mozzarella and parmesan and then we start again okay so go with the sauce and it's not going to be pretty as you're spreading it around but that's okay no lasagna is really it all comes together exactly so try and get it to the edges got that we'll go with the noodles and i'll grab one too yep chop it up you do the big one in the middle okay oh i messed it i'll hit the sides i thought you could just come to my house all the time when we can right this is way faster cruise through you know lasagna is to me are really labor-intensive but i love that you can cook it all in there like saute it and then you can layer it in this other pot yeah it's genius i think this is the hardest part for me is putting the cheese on after you put the noodles on right because it just those noodles move yes i know but it's not bad okay ready ready yep go more meat and i'll add more cheese can you go all the way to the top like yes this one you can uh-huh some i'm sure it kind of overflows yes yeah i mean it really depends on what you have just because the noodles are not going to expand that much okay um that everything will kind of cook and then shrink a little bit so yeah oh that's true i think about all the way to the top here okay cool all right more cheese and then we'll go again i think we'll just one more layer here right yeah i think just one more get plenty of sauce a little bit more it's a hefty little lasagna yes it is like you said it is it's gonna be really tall yeah so i mean you don't have to your normal size of lasagna is like a normal square but this one you want smaller because there's so many layers that you're gonna go digging into totally okay so we're just gonna finish out all the sauce so it doesn't get covered yeah you can rest on top and then we're gonna finish off with just a hefty layer of cheese nice because the cheesy lasagna i like it is where it's at exactly okay so while you're putting cheese i'm gonna rinse this out real quick okay so then we're gonna cook it right inside of this pot that's already dirty so you don't have to clean right in it we're just rinsing it out we need to put something on it so it can keep as much water out as we possibly can so we're gonna do it really tight with some foil cool now the handle is still in there but that's okay okay when it's done we'll pull the foil off and then pull the handle out okay cool because getting in is a lot easier than getting it out yeah okay so then on the bottom of the pot we're just gonna add like a cup of water just so it can press your eyes we're just gonna stick our pot right down inside so you don't even need the trivet or anything just put it right in right in the water and it fits pretty tight in there yes but like still no for me you can slide it around yeah you can slide around definitely you can have all the water will come up on the sides and still cook it so all right so crazy ready yeah okay so close the lid make sure that your little knob is turned to sealing not venting i've done that it's fine yep we all have we all have all right then we're gonna push the manual or the pressure cook button whatever instant pot you have and we're gonna go up to what did you say 24 24 24 minutes 24 okay then once you set the pot you're gonna wait just a few seconds for it to say on there we go and then that means you did it right so awesome walk away hey guys we'll see you in a little bit all right it's done so it's when it's done cooking you'll see that little l and then it will start counting up so we're at two minutes now lots of people are really funny about you know quick release or natural release we're just gonna do quick release because that's that's all we have time that's what i do exactly here we go okay all seems out good to go let's open it up let's see what this looks like oh you see the foil first okay so i like to take a glove and we'll just pull the foil off i gotta use my finger a little bit just pull it now you gotta realize it is cooked with water so it's not the same texture as your okay oven but no with this pot and pot you can stick it right inside your oven in broil for a few minutes to brown up that cheese okay we gotta get the little handle out there we go where's gonna pull right out cool oh it is heavy oh my goodness now this is covered with some food so we're gonna put it like in you can put it on a cookie sheet or a pan or something like that but just so you don't want the bottom of your oven all gross yeah all right you want to stick that yes in we're just going in the broiler just to kind of brown up the top yep will you open it for me yeah all right so here it is completely done still a little bit liquidy i would let it set up for at least a few minutes before you serve it um but yeah and with we're making macaroni and cheese a creamy macaroni and cheese so we're gonna start with one pound of elbow macaroni then we're gonna do four cups of chicken broth now i love to get these containers because i know that there are four cups in here and i don't have to measure anything so we're gonna pour it all in okay now the secret when making pasta is that you want to make sure yes i am using my finger you want to make sure that all the noodles are covered in liquid if you don't have enough liquid then you need to add more liquid to it you just want to make sure all the noodles are covered or you're going to have some hard noodles with your pasta all right this is all that we have to do we're going to put the lid on now okay we're putting the lid on can you hear that that means you're doing it right then you're going to turn this little knob to sealing now the other instant pots have a different looking knob they both have sealing and venting so make sure that it's on sealing okay once it's on sealing then we're going to come over here and we're going to push the manual button or the pressure cook button and we're going to go down to just four minutes pasta only takes four minutes to cook so once you push the buttons then you're going to wait for it to say on once it says on you're good to go now the difference between making like let's say macaroni and cheese in the instant pot compared to on your stove top is that you literally can set your timer to four minutes and walk away now you think of all the steps you have to do when you do on the stove top you have to heat your water you have to make sure it doesn't boil over then you have to put your noodles in you have to wait about seven minutes for your noodles to cook and you are just at the stove top the whole entire time with the instant pot I can go clean up the kitchen I can go put away the laundry I can do a lot of other things while it's cooking so this is why I love the instant pot so much all right we're going to let this cook and then I'll come back and I'll finish making the rest of macaroni and cheese so once it's all done cooking you're going to have it say L L means that it is done you'll usually hear a little sound that it is done it beeps at you and then it's going to start counting up so you'll know how many minutes it's been done so usually with pasta and other things I like to do something called a quick release a quick release is when you turn it to venting right when it's done cooking now if you see some instructions that say natural release that means you're just going to leave it just as it is and let it release the pressure on its own natural release but with pasta and because I want to make this really quick we're going to turn it to quick release which is turning it to venting so all the steam will come out okay so once that's all done there's a little pin that will drop that means that you can open your lid safely oh and if you can see the pasta is cooked perfectly now there is a little bit liquid at the bottom and that is just fine because we're going to use that liquid for the macaroni and cheese so just kind of mix your noodles around a little bit there might be a little bit stuck together but that's not hard once you start mixing they'll come apart okay so now we're going to push the saute button the saute button is the other button that I use all the time so you can brown your onions or you can brown your meat stuff like that but we're going to use the saute button today to make everything warm so first we're going to push the cancel and then we're going to push the saute button there you go okay now it's time to add the good stuff with the mac and cheese so we're first going to add a half a cup of milk and I'm just going to eyeball this a little bit and then about a teaspoon of Dijon mustard you don't have to add the Dijon I just like it just gives it a little bit of a kick and then just a dash of hot sauce you can use your favorite hot sauce whatever hot sauce you like or if you don't like hot sauce you don't even have to add the hot sauce I just like the extra flavor that it gives it and then last we're going to add just two tablespoons of butter so I'm just going to mix these things in there right now so we're going to let the butter melt and mix in the mustard and everything else starting to smell good all right so once the butter is all melted now we're just going to add two cups of cheddar cheese I like to start cheddar cheese but you can use any kind of cheddar cheese that you want now if you shred your own cheddar cheese that will make it mix a little bit easier but I'm kind of lazy and I like to buy pre-shredded so I don't even have to worry about that stuff I'm a more dump everything in and go kind of person all right once your cheese is melted and everything is melted and mixed together go ahead and push the cancel button you don't want to keep sauteing or it will burn the the bottom of your pan it will burn the noodles so we're turning it off and so you'll just have nice hot mac and cheese ready to serve now if you want to make this a little bit earlier in the day you can always push the cancel button again it is also the keep warm button and you can just let it sit here for an hour or two I would put the lid back on and let it sit until you're ready to eat all right oh man these noodles smell so good I can smell just the little bit of Dijon mustard in there it's my favorite now I was thinking that you could easily do if you have the other box mac and cheese you could easily make just the Kraft macaroni and cheese too because it's literally the same thing you're just cooking your noodles and adding everything else when you're done so I'm not going to touch the chicken we're just going to dump it in that's what I love about using frozen chicken you don't have to touch it just throw it in yep so we have we have four chicken breasts in there but you can have three if you want to so all right next you want to add garlic in for me yep so we've got like two cloves of garlic we're about a teaspoon nice you're using that okay and then cumin cumin however you want to say it we got two tablespoons of this and I love this and chili powder together is like two of my most favorite things it's perfect for Mexican recipes I think those are the best flavors together if I can get a little more here we go here we go there we go all right okay so do that and then do the chili powder you want to it yep awesome oh that was a little easier to pull out yeah this one isn't so packed in whoops that one might have a little bit extra a little bit of spice gonna have a kick okay so next we're gonna add a half a cup of brown rice okay so we're gonna actually put it kind of in the bottom so it will be covered with the liquid right could you use a different kind of rice if you want you could you could it will cook a little bit longer because brown rice takes about 25 minutes to cook and that's how long we're gonna be cooking this for okay so okay all right well I'm gonna dump in a can of black beans they've already been rinsed and drained so there's that that's loud nice you want to do the tomato stew yep so this is just a can of diced tomatoes dump that right on top and then about a cup and a half of chicken broth and we're just gonna eyeball it not quite half but coming in half close enough all right so lid can go on lid is on right nothing about this recipe is that it's the burrito bowls chicken burrito bowls and so after this cooks that's all the good stuff happens after it's okay okay okay are you ready yep so this is a different kind of instant pot that we're using it's we're gonna make sure this little knob is turned to ceiling yeah then go ahead and push the manual button or the pressure cook button whatever your instant pot has and then because it's frozen we're gonna go up to 25 minutes there we go and after a few seconds it will say on that means you did it right and you can just walk away all right when this is done we'll come back okay so our chicken is done in the instant pot we already vented it yes we already let the spray fly don't really wasn't bad it was just steamy okay all right so now try the chicken okay i'm gonna give you a job pull this out okay oh there we go so this chicken you really could use it for so many different things right right any Mexican tacos burritos nachos like whatever you feel like exactly but what are we doing with this we're doing a little bit healthier today so we're gonna put it on some lettuce or salad whatever you want i like it actually on spinach is my favorite but we're gonna use like the romaine today so perfect awesome so once you shred the chicken then you're gonna throw it back in there and get all the flavors and stuff on this is really good yeah and there's and the rice is in there rice and beans and all the good stuff i'll hurry and finish shredding this up all right chicken is all shredded now it's really good stuff okay i'm gonna use a slotted spoon is that okay oh yeah just sure get some beans get some chicken and rice all the good stuff sometimes when we make this i will make salads for my husband and i uh-huh but the kids will make like quesadillas with it oh that's a good idea and a tortilla because that's so much easier for them to eat right yep okay so now we just add the good stuff all your favorite toppings okay you can add whatever you want so sour cream let's see first we'll add we're gonna make this look pretty yeah maybe a little bit of tomatoes a little bit of cheese this is like a new cheese okay i'm gonna use your fork to get out some salsa go for it okay my husband likes to put jalapenos on it just for like an added kick i would love that so that's a good addition and i love like the guacamole stuff oh yeah guacamole um corn i love corn not i don't know i love it all right guys super simple easy healthy i mean if you even take out this sour cream it's still super healthy okay so don't be intimidated by all the ingredients you see this recipe actually comes together really quickly and it is delicious so stick with me here okay we're gonna start with our instant pot we're gonna push the saute button good so it's gonna take about a minute or two to heat up and get hot so while it's heating we're gonna throw in our stuff so we're gonna put in one tablespoon of butter and then one teaspoon of olive oil you just eyeball that all right then we're just gonna wait for these for the butter to melt and for the oil to get hot while we're waiting for this to get hot i'm gonna just go ahead and chop up my chickens i have two large chicken breasts you can do anywhere from one to two but i like chicken in my chicken and dumplings so we're gonna go two now i'm cutting these into bite-sized pieces just because you don't want a big chunk of chicken it's better to have small pieces so cut up all my chicken we're good to go and so our oil and butter are all ready to go too okay so right now i chopped up an onion and then about three stalks of celery so i'm just gonna take this and just put it right into the pot okay and you're just gonna stir that around a little bit so you just want these cooked until the onion is fragrant and the celery is cooked just a little bit through i love the smell of onion cooked onion is my favorite okay so next we're gonna add a few more vegetables now it calls for one cup of carrots and so you can have whole carrots and chop them up small but i'm gonna cheat today and just use just baby carrots and throw in about a cup or so and then it also calls for one potato but i love using the mini baby potatoes because you can just throw them in there like that or you can cut them in half and it just makes it really quick and easy so i don't know i do about 10 potatoes or so and just throw them in you just want them so they're bite-sized so if they are too big you want to cut them but if they're pretty small then you'd be fine just to throw in the whole potato and if you don't want to use the baby ones you can just use just a normal russet potato or a few red potatoes just cut them up and throw them in so once our potatoes are in i'm just gonna stir it around a little bit okay so then i'm gonna add just a little bit of garlic i like to use the canned garlic but you can use whatever garlic you want so i did about a half teaspoon or so of garlic mix that in too and then it's time to start cooking everything so we're gonna put our chicken in right now dump that in and then we're gonna add two cups of chicken broth because you're gonna need liquid in order for your instant pot to pressurize just kind of eyeball it there i like to use these containers because i know there's four cups in there so you use about half of it or so you don't have to be exact with this recipe that is looking good okay so then we're gonna just add a little bit of seasoning so just salt and pepper just however much you want i did about a half teaspoon of each and then we have about a half teaspoon of poultry seasoning that you can put in there and then about a half teaspoon of sage if you want to put other spices in here go ahead and do that because i love spices but these together are some of my most favorite all right mix it all around a little bit and we're ready to cook so because it's on sauté right now we want to push the cancel button first so we're going to push cancel and then put our lid on make sure that your little knob is turned to ceiling not venting then you're going to push either the pressure cook button or the manual button now because our chicken is cut up we don't have to cook it as long so i am going to cook it for about 15 minutes now while this is cooking and pressurizing i'm going to go ahead and take my biscuits and start cutting those up so i already popped it so you wouldn't have to see my face as it exploded but so this is the jumble biscuits it comes with eight but you only need about six of them so i'm going to take a biscuit and then pull it out carefully and just kind of flatten it out a little bit now you want to do it into strips so i'd like to do it into six pieces so i split it in two first and then just two more they don't have to be even it's fine because once they cook they'll all look the same anyways so so you're going to do this to six of your biscuits and then just set them to the side they can sit there while the rest of your food will cook so we've chopped up our chicken we put in our vegetables we put in our spices and we just chopped up all the dumplings and you're going to put in the dumplings in your pot right now all right so we're going to add two more cups of chicken broth so we're going to have four cups total in there so and then we're just going to carefully place your biscuits on top now there's going to be a lot of liquid in there you just kind of want to place them right on top of the liquid and spread them out because if they're all mushed together it's not going to cook very well so you want individual biscuits and so you're just going to spread them out the best you can so once all your biscuits are in carefully take out your spoon so you're not going to mix it or anything you're going to leave your biscuits right there floating on top so before you put your lid on make sure that you push the cancel button then you can put your lid on okay lid goes on make sure this little knob is turned to ceiling not venting then you're going to push the pressure cook or manual button and we're going to go to 10 minutes your chicken is cut up so small that it will only take about 10 minutes to cook and your biscuits will cook in about 10 minutes too so we're going to let that cook and then we'll come back all right so it's all done cooking um you can see that the little l it's starting to count up that means that it's done so you can either let it release on its own for a little while or you can turn the knob to venting and i'm going to turn it to venting today okay so once all the pressure's out that little button will go down and then you can take the lid off safely all right oh you can see the biscuits they look good now they look obviously a little soggy because they're sitting in liquid but they are cooked all the way through so we're just going to mix them around just a little bit you don't want to mix too much because then you'll break up the biscuit it'll make your chicken and dumplings thick but you want to keep your biscuits whole so we're just mixing carefully all right once we've mixed we're going to add half a cup of heavy cream dump that right in so it makes it good and then we're going to add about a cup of peas now you could add other vegetables if you want but i just like peas and my chicken and dumplings so about a cup or so there we go then you're just going to carefully mix everything in now you can cook your food just like this or you can make it go a little bit faster push the cancel button and push saute and then you'll cook your vegetables just a little bit faster or your peas peas a little bit faster it will just make everything heat up quicker looks good so we're just going to let this sit for a minute or two let it saute and just keep stirring um so cook nice and even all right so when it's all done i like to serve it in a bowl because it's it's almost like a soup but you know it's chicken and dumplings it's so good all right you can see that oh it smells so good so this recipe is super simple and super basic and it it tastes amazing my husband couldn't believe how good it actually tasted so let's get into it so usually you take your corned beef you have about two to four pounds i usually like to do two pounds because that feeds my family six easily so but this one is four pounds which is fine we're just going to cook it all an instant pot so i'm going to put it in and because it is so big we're just going to stick it right on top of each other there we go now you can get corned beef at like kroger we got this one at smiths or kroger i've also found it at costco and sometimes at walmart around st patrick's day all right so once corned beef's in now we're going to put in about a cup of carrots you can use chopped carrots or you can just use the baby carrots if you'd like um next we're going to do an onion so i just cut it into four chunks just making it easy it's more for like seasoning than anything else then we have about a fourth cup of parsley that i chopped up let's put that right on top now usually corned beef comes with some seasoning and it's my favorite so i always put in the little package of seasoning that comes with it and just sprinkle it over everything then on top we're going to just do two bay leaves now if you put these in remember to take them out when your food is done cooking okay now we're just going to add about three cups of liquid at the bottom of the pot and that's really how easy it is so we're going to put the lid on going to put the lid on make sure this little knob is on sealing not venting so then you're going to push the pressure cook button or if you have a different instant pot it could be manual also then we're going to go up to about 90 minutes now i know that seems like a lot but this meat is pretty um tough so you want to make sure it gets really tender so we're going to cook it for 90 minutes all right so once that is set and the timer is set you can just walk away and we'll come back in about an hour and a half all right so once it's all done cooking we're going to turn the little knob to venting to let all of the steam and pressure out once the pressure's out you can open up your lid oh my gosh it smells so good so right now we're going to add a cabbage so i got a whole cabbage and literally just chopped it into four chunks we're just going to put this in here and then we're going to close it up and cook it for a few more minutes now if you don't like cabbage you don't have to do this part it will still taste amazing but the cabbage is just a fun thing to add and those that love it it tastes good all right so you're going to put your lid back on make sure your little knob is turned to sealing and then you're going to push the pressure cooker manual button again we're going to go down to just three minutes we just need to get that cabbage nice and cooked and it just only needs about three minutes to cook once the timer is done you're going to turn the knob again to venting let all the steam out and you can open up your lid and your cabbage should be cooked just perfectly so it's nice and tender but the thing that i want the most is the corn beef so we're just going to carefully pull that out oh this is falling apart all right one two three nice now if you could see this we left a little bit of the fat on you can take that off before you cook it but i was just trying to go as quick and easy as i could so i left my fat on and i'll just cut it off as i'm doing it all right i just want to show you just how juicy and tender this is we're just gonna cut it up it just is falling apart oh my goodness all right so if you've never had corn beef i highly suggest giving it a try so the first recipe that we're making today is our buffalo chicken wings now we've been getting a lot of requests for either drumsticks or chicken wings so we're just going to show you how easy they are to make inside your instant pot so yes all right you want to go first yes okay so the first thing you're going to do is sprinkle them with all season salt you could also use salt and pepper if you don't have all season salt but this gives it just a little more variety and a little more flavor okay so once you season one side flip them and then you'll season the other and you can do the same thing with the drumsticks and you'll actually cook them for the same amount of time yes so and these are great for games appetizers super bowlers coming my husband loves these so and they're super quick and easy you don't have to slave away because the instant pot does all the work so exactly okay so i think i've got everything perfect pretty seasoned now we're going to cook them inside of the instant pot but we're going to use like a steamer basket to help us out a little bit now if you don't have a steamer basket you can use like the little trivet that came with your instant pot but i like steamer baskets easier because they just have a little handle yeah all right we want to pass the water yep so we're going to pour it right yeah so we have like a cup of water and we're just dumping in because we need liquid so it will pressurize and then we'll put the basket right in and then do you just want to put the chicken in yes okay this is super easy now i've lived out of state for a lot of years and this is my first year being home for the super bowl and we are so glad the sisters we let the boys watch the football games yes and we just sit around all the food and just eat a duck the whole entire game and then at halftime we go in and we join the we watch the commercials and we're more there for the halftime show yeah and the food but mostly the food yeah all right so we're going to put the lid on now i get a lot of questions if you're new to instant pot if you can hear that little jingle as it goes on that means you did it right so you just want to make sure your lid is on all the way then after you put your lid on you want to turn your knob right then so you won't forget you're going to turn it to sealing there are different kinds of instant pots this one has a pressure cook button there's also one with a manual button so we're going to push pressure cook and then it only cooks for about 10 minutes you push the little plus button to to go up yes and then we'll wait for that to cook so once your timer is done we're going to let it release on its own until oh about 10 minutes or until the pressure is out all right once that little button goes down you can go ahead and open up your pot oh they look good and they smell good yes they do all right do you just want to pull them out yeah okay okay so we're just we wash the pan we're going to put them back in and then we're just going to add some buffalo sauce but you could also do barbecue sauce teriyaki sauce right whatever you like on your wings but we like hot sauce yes and i'm also all about the sauce my husband likes the rubs but i'm like give me some of that sauce good okay my kids like the barbecue though because they don't like it being too hot too hot i'm a fan of all all sauces okay i'm just gonna flip them over and then we'll sauce the other side there all right just a little sauce on that guy nice we're good good all right okay should we stick in the oven yep and we're gonna broil them for about two minutes two minutes or so okay so they're all done cooking and then we're just gonna plate them on and then we also have a little bit of ranch that you can dip them in as well if you want more sauce you can actually take this sauce and like spread it on a little bit or you can just keep it just like this mix it around so i actually have a video of teriyaki chicken that i've made before but i put in my broccoli at the same time as everything else and it kind of disappeared and so i'm gonna show you how to make it quick and simple with putting in the broccoli in later and then also we're using jasmine rice instead of brown rice you don't have to cook it nearly as long so okay okay let's get cooking so let's add our rice first we have like two cups two cups of jasmine rice you can use white rice too there we go but i love jasmine rice you know it is good okay all right rice now with rice when you cook it you want like so for every cup of rice you have one and one fourth cup of liquid so that way it won't stick to the bottom of your pot and you won't get that lovely burn notice so if you get the burn notice a lot go ahead and add just a little bit more chicken broth than what i told you to do so right now we're adding two and a half cups we're gonna add just a little bit just so we don't get the burn okay okay and then our carrots how much of these do we add so we added like a cup of carrots sometimes i'll even just grab those little bags at the grocery store that are just the little carrots and just shove them in because yeah that's a little less effort and then last thing we have about two cups of chicken so the chicken is already cooked ready to go so we don't have to cook it for nearly as long so it will make it go by a lot faster if you have pre-cooked chicken we love using like rotisserie chickens we do so it's all cooked ready all right we're gonna put the lid on and as soon as you put the lid on you want to make sure that this little knob is turned to ceiling not venting now because we're cooking the rice we're gonna cook it for seven minutes so we're gonna push the pressure cook button or manual button and then just go down to seven minutes now as soon as you set the timer you can go ahead and walk away all right we'll come back when this is done cooking all right so the chicken and rice it's all done cooking so we turn this little knob to venting let all the steam out as soon as the timer was done so now we're gonna take the lid off start all together stir it all around i look so good there's no burning there's yes we didn't get the burn so if you always get the burn make sure add a little bit more chicken broth so you don't have issues okay and the carrots are soft too good good perfect now my secret tip to this so while this was cooking we went and steamed our broccoli yes on the side so it wouldn't like disintegrate pretty much in here so we have just about a cup of broccoli all steamed ready to go i also like to get those ones you can find them at like walmart and you just they come in a baggie and you stick it in your microwave and steam it in the freezer section yes and then you can add a little bit of salt and pepper if you want but i think the teriyaki sauce kind of has enough salt in it yeah we're just not going to add any in right now so okay all right roll it up all right time to put it in do you want to bring it closer yes i'm a little bigger you don't know how good my aim is now i also just don't dump in the whole bottle of teriyaki because yes some people like a lot some people like a little my kids don't like a ton so we kind of just let them kind of shoot pick and choose how much teriyaki sauce they want okay so this is one of my favorite teriyaki sauces i like the little sesame seeds on top you can get it without but okay i love this sauce because of the seeds so here's you an ingredient to buy so just add our teriyaki sauce on top you can top this off with green onions or just leave it as is and today i'm making instant pot pot roast so i'm starting with a two pound pot roast the good thing about the instant pot is that you can use a cheaper cut of meat and it will still taste delicious i always like to cook the meat on the very bottom of my instant pot because that's where it's hottest and that's where it will cook the fastest next you're going to add just a half of a packet of the lipton onion soup mix and just pour that right on top of your meat now i've pre-sliced some onions i like them so they're a little bit bigger chunks you can chop them up too if you want to but adding the onion to the pot roast is one of my favorites next i'm going to add my carrots now i have gotten bigger carrots here i peeled them and then i chopped them into bigger chunks just because you'll be cooking for a long time you kind of want big chunks of carrots next i'm just going to throw in some potatoes i had some leftover red ones and then i also am going to fill it with just some small ones now you can use whatever kind of potatoes you like just know they will be cooked all the way through then you're going to add the other half of your lipton onion soup mix on top of your potatoes then lastly you're going to add two cups of beef broth right on top of everything then go ahead and pull it your lid on make sure that it's sealed all the way and you're going to turn that little knob to sealing not venting because sealing means you want to cook it now we are going to push the meat stew button and we're going to go all the way up to 60 minutes now i let the pot roast release on its own so i didn't push venting until i was ready to open it just to make sure but look how good this looks then i just took my meat out and i shredded it put my potatoes and carrots on the sides it's the perfect meal for like a sunday dinner all right guys so if you love these recipes you can find more instant pot dinner recipes just right up there and i will see you guys next week bye