White Chicken Chili

Rotisserie Chicken, cut up, remove bones
2c Chicken Broth (Cubes+Water)
1 can Chili Beans, slight drain.
1 can Light Red Kidney Beans, drained.
1 can Butter or Northern Beans, drained.
2 cans Green Chiles, drained (Optional)
1 small Onion
1.5tsp Garlic Powder
1tsp Salt
1tsp Cumin
1tsp Oregano
1/2tsp Pepper
1/4tsp Cayenne
1/2c Tostitos Queso Blanco Dip *See notes

1c Sour Cream (Later)
1/2c Half n Half or Heavy Creamer (Later)

Prep Chicken. Add all, except Sour Cream and Half n Half, to Instant Pot. Instant Pot for 15 minutes. Allow to Natural Release for about 15minutes. Shut off. Stir in Sour Cream and Half N Half. Allow to sit 5 minutes.

*Notes: You can just add more Half N Half. Also, I swapped Butter Beans with Jalapeno Bacon Beans from Fleet Farm, it was amazing!

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Balsamic Pork and Buttered Cauliflower with Garlic Butter Crisps

1-2T Canola Oil (Or, other high temp oil)
2 lb. Pork Tenderloin
1-2 Onions
Carrots, whole, peeled, halved
Marinade (Premix in bowl):
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1tsp Yellow Mustard
2 Beef Broth Cubes, crushed
1tsp Himalayan Salt
1/2tsp Garlic Powder
1/2tsp Onion Powder
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme

Premix Marinade until dissolved.
Add Marinade into a ziploc bag (Let air out). Marinade Loin for several hours, flipping around.
In Instant Pot, add Canola Oil and heat up. Get to a good sizzle.
Carefully, remove Loin from Marinade (DO NOT LOSE OR DISPOSE ANY MARINADE!). Add leftover Marinade to a measuring cup. Top off Marinade, with Water, until it reaches a lil under 1c.
Once Oil is to a good sizzle, add in Loin. Sautee both sides for about 4 minutes on Normal Sautee.
Shut off heat (Cancel).
Take the reserved marinade/water, add to the Instant pot. Scrapping to deglaze bottom of the pan of flavor.
Turn Instant Pot onto HIGH Pressure. Seal Valve.
Pressure cook 20minutes. Quick release.
Flip Loin. Add in Carrots and Onions Around Loin.
Pressure Cook on High for about 13 minutes. Seal Valve.
Allow to remain on low slow natural release for about 8-15 minutes. Then, quick release.
Remove Meat from Juice, slice up and serve with carrots/Onions. Pour few Tablespoons of Juice over meat.

Cauliflower:
Kinder’s Buttery Steak House Seasoning (Sam’s Club’s)
Butter Flavored Cooking Spray

Spray Cauliflower with Butter Flavored Cooking Spray, toss. Season well with Seasoning, tossing.
Microwave: Add 2 T Water to bottom of bowl. Cover. Microwave until heated.

Garlic Butter Crisps:
Josephs Flax Lavash Bread (Lower carb can be used)
Butter (Or, oil of choice)
Garlic Powder
Himalayan Salt

Heat Butter in skillet. Fry each side. Sprinkle with Garlic and Salt.

Instant Pot Indian Butter Chicken with Coconut Cabbage

2T Butter
3 cloves Garlic, minced
1/2c Onion, diced
–
Chicken, cut up
Sauce (Premix in a bowl):
15oz. Tomato sauce
2T Tomato paste
1T Curry
1/2tsp Red Pepper Flakes
1/2T Fresh Lemon Balm, minced (A lil Lemon zest works.)
2tsp Garam masala
1tsp Ground ginger
1tsp Himalayan Salt
1/2tsp Paprika
1/2tsp Turmeric
1/4tsp Coriander
1/4c – 1/3c Water
–
Sweet Mini Bell Peppers
1/2 cup Heavy Whipping Cream

Saute Chicken, Garlic, and Onions in Butter.
Add in premixed sauce and seasons.
High Pressure Cook for 9 minutes. Slow Natural Release 10 minutes. Add in Peppers and sautee down juices.
Turn off Instant Pot. Add in Heavy Whipping Cream. Cover and allow to set about 5-10minutes to cool, thicken, and blend flavors.
–
Cabbage:
Thinly slice Cabbage.
Salt all the Cabbage.
Saute in Coconut Oil.
Once sauteed til soft. Shut off, add in:
Mix in 2T Sweetened Coconut Flakes

(Even lower carbs? Use sugar free tomato sauce. Unsweetened coconut flakes. Opposite of Carb Watch: Add 1T Brown Sugar to Chicken, with Peppers.)

Chicken Gnocchi N Swiss Soup

1.5T Salted Butter
2 fresh (Frozen) Chicken Breast, about 1.5-2lbs.
4 Smoked Brats (From a 14oz. Pkg.)
4c Chicken Broth (Cubes+Water)
1/4tsp Himalayan Salt
3 sm./med. Garlic Cloves, minced
2 small Fresh Sprigs Thyme
1 small Fresh Sprig Rosemary
 – High Pressure Cook in Instant Pot for 25minutes. Release valve. Cut up Chicken. Add in:
1/4 – 3/4tsp Himalayan Salt (I did 3/4tsp)
1/2 Med. Onion, cut up
Baby Carrots, cut up
Mushrooms, cut up
2-3c Frozen Fresh Swiss Chard
 – High Pressure Cook for 7minutes. Release Valve. Add in:
1 (16-17oz.) Pkg. Gnocchi
 – Sautee until Gnocchi floats. (Few minutes.). Once it floats, STIR in:
1 Pint of Half N Half
 – Shut off. Allow to blend (Covered) about 15minutes. Serve.
(OPTIONAL: Red Pepper Flakes)

*Frozen Fresh? This is my way of saying, bought fresh or straight from the garden, then, frozen til use. The pre-frozen store packaged bags of chicken are pre-filled and froze. Once cooked, they’re cooked down to nothing. Thus, us buying fresh, then, freezing.

Instant Pot Orange Chicken

Chicken
1c Chicken Broth
1 sm. can Madarin Oranges, UNDRAINED
1/4tsp Ginger Powder
1 Garlic Clove, minced
1/4tsp Valencia Orange Peel (McCormick Gourmet Collection)
   Add above to Instant Pot and Pressure Cook for 20-25minutes, sealed. Vent. Remove
Chicken, cut up, set aside.
In the Instant Pot add:
1T Rice Vinegar
1T Lemon Juice
2T Soy Sauce
1/4c Brown Sugar
OPTIONAL: 1/4-1tsp Red Pepper Flakes, or to taste
   Stir to blend. Sautee and COOK DOWN some.
   Make a slurry with:
1T Cornstarch
2T Water
   Add slurry and bring to boil, then, simmer until thick. Add in chicken.
Allow to cool some to thicken.

Lazy Salisbury- Instant Pot

10 frozen Beef Patties
2c Beef Broth (I use heated water + Cubes, dissolved)
Few good splashes of Worcestershire Sauce
1tsp Yellow Mustard
1lb. Mushrooms, sliced
–
8T McCormick’s Brown Gravy Powder

In the Instant Pot, add Broth, Worcestershire, and Mustard. Whisk some. Add in patties. Top with Mushrooms. Pressure Cook with seal on for about 18-20 minutes. Remove Patties. Add in Brown Gravy Powder, whisk. Bring to boil using Sautee. Add Patties back in. Use Slow Cooker Button on Low for about 10 minutes.

Serve as is, over Vegis (Celery/Carrots/Potatoes or Peas/Brussels), or Mashed Potatoes, or Biscuits.

McCormick’s Brown Gravy Mix is 4carbs/1T. Use whole beef patties (No breadcrumbs)/0Carbs. That’s about 7 carbs/Serving (2patties+Mushrooms per serving)

Instant Pot, Pot Roast

Was BEST Pot Roast, EVER!

3.3 lb. Beef Chuck Roast
Salt and Pepper entire Roast
–
2c Beef Broth (I did Heated Water+Broth Cubes, dissolved)
1 Fresh Garlic Clove, minced
1 small Onion, cut up
1/2tsp Ginger Powder (DO NOT skip!)
–
1T Tomato Paste
Essential Value Au Jus Packet

Salt and Pepper Roast. Allow to sit at room temp for 20minutes. BUTTER SPRAY Instant Pot. Mix together Broth, Garlic, Onion, and Ginger. Add Broth Mix to Instant Pot. Add in Grate, place meat on top.
I pressure cooked for 40-45min. for 3.3 pound Beef Roast. And, natural released for about 20 minutes. RESERVE JUICES!
Butter spray (Or, Butter) skillet. In skillet, saute 1T Tomato Paste (Yes, do this!). Add in Au Jus pkt. and 2c of Reserved Instant Pot Juices *SEE NOTES. Bring to Boil, then, simmer 3-5minutes.
Shred up Meat, add to Sauce in skillet. Cook down juices some. Allow to set few minutes.
– We served with side of Instant Pot Mashed Potatoes (Below), Croissants, and Carrots+Peas. Photo shows buns, BUT, Croissants are most tasty. Or, make Pot Roast-wiches.
*Notes: Our Au Jus Packet called for 2c Water and 1 Au Jus Packet. Follow your Packet’s Instructions, EXCEPT, you will be using Reserved Instant Pot Juices instead of the water the packet calls for.

TIP: For the Pot Roast Au Jus Packet, we only needed 2c of Reserved Juice. I still had an extra 2 cups of Instant Pot Juices leftover. From juices that built up. I froze it in a Cup Size Muffin Pan. Then, I added them to a freezer bag. Will make for great cooking in future recipes that calls for Broth.
—–

Instant Pot Mashed Potatoes:
6-8 Potatoes, quartered.
1c Beef Broth (Cube dissolved in heated Water)
–
Butter
lil reserved Broth from Instant Pot
Sour Cream
Parsley
Fresh Chives
Add grate into Instant Pot. Top grate with Potatoes. Pour over Broth. Pressure cook for about 15-20minutes. Release. Pour out juice, reserving it. Remove grate. Add in potatoes. Add in Butter, a lil reserved Broth, Sour Cream, Chives, Parsley. Mix with blender until consistency desired. Adding in Reserved Juices/Sour Cream as you go.

(Keto version: Skip Potatoes and serve with Vegetables (Carrots, Celery, Peas, Onions, Mushrooms) and for bread, use Joseph’s LOW CARB Pita Bread. Brown each side in a lil Butter on Skillet. Season with Garlic Powder or Garlic Salt.). You can also top onto Joseph’s Low Carb Pita Wrap, add some Cheese. Brown each side in Butter Sprayed skillet. Sprinkle with Garlic Powde. Serve with side of Vegis of choice.

Instant Pot (Opt.) Steak N Mushrooms – AMAZING!

Photo isn’t the best, because, we were HUNGRY! This was AMAZING!

1 lb Steak, cut to strips
1 8oz. Baby Bella Mushrooms, WHOLE!
–
4T Extra Virgin Olive Oil
2T Soy Sauce
1T Worcestershire
2tsp SMOKY Montreal Steak Seasoning
1tsp Orrington Farm’s Beef Base Seasoning
1tsp Garlic Powder
1/2tsp Onion Powder

Cut Steak into Strips. PREMIX Marinade. Add, Strips to marinade. Toss around. Add in Mushrooms, toss around. Marinade 4-6 hours.
Add EVERYTHING to a foil bowl (Open top, I use foil, do not cover).

In the Instant Pot, Add:
– 2c Water
– 1tsp Orrington Farm’s Beef Base Seasoning
Mix Season with Water. Add in grate. Place foil bowl of Steak N Mushrooms on top (Out of water).
I have a 8qt Instant Pot. I Seal and Set to Pressure Cook for 8-10 minutes. Pressure release for couple minutes. Then, vent.
GREAT served with Zucchini Noodles.
Zucchini Noodles:
Zucchini cut to spaghetti noodles.
Light Sprinkle Noodles with Salt.
Boil Noodles 30 seconds. Drain. Pat Dry, LIGHTLY.
1/2T Minced Garlic (I let the Garlic sit in Oil since marinading steak)
1-2T Olive Oil (I let the Garlic sit in Oil since marinading steak)
Splash with few drops of Lemon Juice.