Creamy Herb Chicken

 Made this for my family and it was super quick and super yum.  Especially leftovers the next day! We had this with a side of fresh steamed artichoke (Costco had some huge ones which we were thrilled about!)

I got this recipe from cafedelites.com if you want the original recipe it is HERE. 

Hope you enjoy!

INGREDIENTS

For The Chicken:

- 4 chicken breasts cut in half lengthwise 

 - sprinkle each side with onion powder, garlic powder, and herb combination of your choice. I used Herbs de Provence from Pampered Chef which includes a combination of thyme, basil, fennel seed, savory, rosemary, tarragon, marjoram, and lavender. You certainly don't need all of these. Basil and rosemary or marjoram or parsley would be good enough

 - salt and pepper, to season

For The Sauce:

 - 4 cloves garlic, minced (or 1 tablespoon minced garlic)

 -  1-2 tsp of herb combination again

 - 1 cup milk with 1/2 cup cream or you can use half and half  *I did more to put on pototoes

 - Salt and freshly ground black pepper, to taste

 - 2 tsp of Better Than Boullion, chicken paste 

 - 1-2 teaspoon cornstarch mixed with enough water to make it smooth

INSTRUCTIONS

 - Coat chicken breasts with onion and garlic powders and herbs. Season generously with salt and pepper.

 - Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.

 - To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with the herb combination until fragrant. 

 - Stir in milk (or cream); season with salt and pepper, to taste.

 - Bring to a boil; making sure to scrape up any chicken bits on the pan for flavor.

 - add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly.

 - Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.

 - Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Pancit

 So there is a family that used to make this and sell it in their food truck in town and it was soooo good! It has been awhile since I've had it as they don't have their food truck anymore but I was craving it the other day. So I tried to figure out first how to spell it....then looked to see what would be the easiest. Which none of them seemed really hard but this one I came across had a lot of good ratings and caught my eye. So I made it and my husband was RAVING about it and said I could make this any time! The rest of my family quite liked it as well. It's soooo easy to do that you can whip this for a quick meal and you can make as much or as little of it as you want. 

I got the recipe from ahealthmaker.com you can see the original recipe HERE. 

Hope you enjoy! 

Ingredients

1 pkg vermicelli rice noodles. They need to be made of rice (usually in the Asian section)

2 tsp stir fry oil or extra virgin olive oil

about 10 oz Raw or Cooked chicken breast ( I used rotisserie chicken from the store and added quite a bit of it)

3 or 4 cups coleslaw mix

1 cup sliced carrots optional as this is in the coleslaw mix

snap peas - as many as you would like

1 med celery sliced

1 tsp minced garlic

3 cups chicken broth

2 Tbsp Worcestershire sauce

2 Tbsp soy sauce or more to liking

2 Tbsp dry onion soup mix

2 tsp sesame oil

green onions

Directions

-In a wok or large frying pan heat oil and cook the chicken if using raw until no longer pink. Skip this step if using cooked. 

-In the still hot pan, add carrots and celery and sauté until they get a bit soft but still firm. 

-Add the minced garlic and sauté again for 30 secs. 

-Add the cabbage mix and stir everything together - heating through-you don't want to cook the cabbage too much it needs to still have some crunch. You can take everything out of the pan at this point for the next step - but I don't I leave it all in. 

-Mix in a small bowl the Worcestershire sauce, soya sauce, dry soup mix and sesame oil together and add over vegetables then add the chicken broth and the rice noodles on top. Once the broth starts to heat through it will soak up the noodles. Use some tongs and start mixing it around so the noodles get in the broth. It will not take long for them to soften up from the broth. 

-After everything seems to be incorporated together I usually add green onion and mix through again. 

I like mine with Siracha and my husband likes chili paste on his. Both very good additions. 

Mini Meatloaves

 I have a recipe for instant pot meatloaf on here but this is a little bit different recipe and done in individual portions. Makes it easier for serving and it doesn't have to cook as long. 

This recipe is an adaptation of a recipe I saw on cookingmamas.com You can find the original recipe HERE I added in my twist to it and kept some of my original likes I have when doing meatloaf. My son who does not eat meatloaf actually ate this...all of his portion...wow.. That seriously is a win!

We paired it with some fried potatoes and corn. My dad said it was his favorite meal. Another win! 

Hope you enjoy it!

photo from Mommy Hates Cooking

INGREDIENTS

Meatloaf: 

1 pound lean or extra-lean ground beef

1 pound ground turkey (you can use both ground beef if you want, but you can't tell it's in there!)

1 pkg Stove Top Stuffing, chicken flavor

1/2 pkg of onion soup mix

2 eggs

1/2 cup milk

1/3 cup ketchup

Sauce:

Approx 1 cup ketchup - I just squirt until it looks like enough.

2 Tbsps brown sugar

1 tsp mustard

DIRECTIONS

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. (you could also use a muffin tin)

2. Put Stove Top Stuffing in a bowl and add milk to it. Mix to coat and set aside. 

3. Add ground beef and ground turkey to a large mixing bowl. Add onion soup mix, eggs, ketchup and mix well. 

4. Once the stuffing has sat a bit to soak up the milk add to the meat mixture and mix well. 

5. If you have an ice cream scoop that works well to divide out the meat otherwise I just divided the meat mixture into 8 oval mini meatloaves. 

6. Cook for 35 mins. 

7. Mix sauce ingredients together in a small bowl. Take meatloaves out when done for 35 mins. Add sauce on top and put back in the oven for another 10 mins. 

*internal temperature should be at 160 degrees

Sheet Pan Ranch Italian Pork Chops

   I have been watching a lady on youtube that does a lot of sheet pan dinners and she gets a lot of her recipes from Six Sisters Stuff...who I also love..they have a ton of great recipes! You can find the original recipe HERE. In the original, you use a package of Italian dressing mix but for some reason, I can never find it where I live so I used a packet of ranch dressing and added Italian seasoning. This turned out really juicy and flavourful and so easy to put together. The original has it with baby potatoes and carrots but you can do whatever veggie floats yer boat! If you are leary about doing pork chop recipes because they are always so dry....you'll like this one. 

Ingredients

5 Tbsp of oil

1 packet of Ranch dressing mix

approx 2 tsp of Italian seasoning (I just poured it in)

1 tsp smoked paprika (again..I didn't measure..this stuff is good)

1 Tbsp grated Parmesan cheese

6 pork chops

Veggies of your liking - baby potatoes, carrots, asparagus, brussel sprouts, sweet potatoes

just a few ideas. 

1 tsp salt

1 tsp pepper

I also used vegetable seasoning - a few shakes. 

Instructions

Preheat oven to 400 degrees. Spray a large sheet pan with non-stick spray. 

In a medium bowl or I used a pie plate. Mix together dressing mix packet, paprika, Italian seasoning, Parmesan cheese, and oil. Dip each pork chop in the oil mixture, making sure to coat both sides and place them on the prepared baking sheet. (I forgot the oil part and just drizzled it on each side and spread it around after I coated them.) 

Cut up vegetables and add them to the sheet pan. Drizzle some olive oil on top and sprinkle salt and pepper and seasoning. Toss lightly to coat. 

Bake for 35-40 mins or until pork chops are fully cooked. 

You could totally do this with chicken breasts or thighs as well. 

Dinner is served! 

Instant Pot French Dip

I've made french dip before and cooked the roast in my slow cooker but couldn't find the recipe I used so I tried this one for my instant pot. It turned out really juicy and had a lot of flavour in the au jus. The recipe I used a couple of different recipes and did my own thing. The picture and one of the recipes I used comes from marginmakingmom.com the link is HERE.

We really enjoyed this one so I hope you will too!

2-3 pound roast (chuck is commonly used - I used top sirloin)
2 cups of beef broth
1Tbsp olive oil
1 packet au jus mix
1 packet onion soup mix
1/2 large sweet onion cut into strips
2 tsp minced garlic
1 Tbsp Worcestershire Sauce
Salt/pepper/garlic powder
12-16 slices of provolone cheese
approx 8 sub rolls (depending on size)
Butter to spread on rolls

Add salt, pepper, and garlic powder to all sides of the roast. Turn the Instant Pot on saute to heat up. Add the olive oil to the bottom and when it is hot add the roast and cook on all sides for approx 3 mins on each side until nice and brown. As the roast is searing cut up the onion. Once the roast is browned on all sides take it out onto a plate. Keep the Instant Pot on saute and add more oil if needed. Add the sliced onions and saute until clear, add garlic and stir for a min more. Add beef broth making sure to scrape the yummy brown bits off the bottom of the Instant Pot. Add the onion soup mix, au jus mix, and Worcestershire Sauce then add the roast back in.

 Close the lid and put on sealing.  Cook on Manual or Pressure Cook setting for 60 mins with a natural release of about 15 mins then release any pressure that is left.

Take the roast out and shred then cover with foil. Take the rolls and cut them in half. Spread some butter on each half and sprinkle with garlic powder. Put under the broiler to toast for a couple of mins. Take them out and add beef to one side and top with provolone cheese. Put back in the oven to melt the cheese for 30 secs or so. Take them out and serve with small pots of the au jus. YUM!

Instant Pot Ribs

I have done ribs in my crockpot for years and they are pretty yummy - I have a recipe on here for those. I just tried this new recipe in my instant pot and it was way faster and the added rub just add so much flavor. They were so fall-apart tender that I had a hard time lifting them out of the instant pot. So good! We really loved these. You can find the recipe HERE

INGREDIENTS:

• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 2 teaspoons ground mustard
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 (2-pound) racks baby back pork ribs, trimmed of excess fat, rinsed, and patted dry
• 2 cups chicken stock
• 1/2 cup apple cider vinegar
• 2 cups barbecue sauce (My favorite is Sweet Baby Rays) 

DIRECTIONS:

1. In a small bowl, combine brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin and cayenne pepper.
2. Remove the membrane from the underside of the ribs, pulling it down the entire length. Season ribs with brown sugar mixture, rubbing in thoroughly on both sides.
3. Add chicken stock and apple cider vinegar to a 6 or 8-qt Instant Pot®. Place metal trivet into the pot. Place ribs upright on top of the trivet, wrapping in a circle.
4. Select manual setting (or pressure cook) and set time for 20-25 minutes. When finished cooking, do a natural release for about 10 mins. Then carefully open valve to let any remaining pressure out. 
5. Preheat oven to broil. Line a baking sheet with foil.
6. Place ribs, meat side up, in a single layer onto the prepared baking sheet; brush with barbecue sauce. 
7. Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes.
8. Serve immediately with remaining barbecue sauce.

Instant Pot Burrito Bowl

This recipe is so easy and so yummy. You can top it with any of your favorite Mexican toppings. 

I got the recipe from damndelicious.net which you can find HERE. 

This might be something I go to often. 

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) can chopped green chiles (if you don't have this just add more salsa)
• 1 cup long-grain rice

Topping Ideas

• shredded Mexican blend cheese
• chopped fresh cilantro leaves
• diced avocado
• sour cream
• diced fresh tomatoes
• diced green onion
• taco chips
• We love adding guacamole salsa we got from the States...if you can find it, it's yummy!

DIRECTIONS:

1. Add chicken, 1/2 cup broth and sprinkle taco seasoning on top.  
2. Add corn, black beans, salsa and green chiles. Without stirring, add rice on top, and then the remaining chicken broth making sure the rice is all in the broth. 
3. Select manual setting; and set time for 10 minutes. When finished cooking, do a quick-release. 
4. Serve with toppings.

• 
  

Egg Roll in a Bowl

This is a super easy and quick meal to put together and tastes pretty good as well, so bonus! I used ground pork and a small bag of coleslaw mix and added a bit more soya sauce and garlic than in the recipe. Of course, don't forget the sriracha! This recipe comes from The Girl Who Ate Everything. You can find the link HERE. 

INGREDIENTS

• 1 lb (16 ounces) ground pork or beef
• 1 teaspoon minced garlic
• 14 ounces shredded cabbage or coleslaw mix
• 1/4 cup low-sodium soy sauce (or liquid aminos)
• 1 teaspoon ground ginger
• 2 teaspoons sriracha
• 1 whole egg
• 1 tablespoon sesame oil
• 2 tablespoons sliced green onions

INSTRUCTIONS

In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it's really wet. Add the garlic and saute for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and saute until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat.

Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.

Instant Pot Meatloaf

Once in awhile you just want one of those comfort food meals that are just so good that it brings comfort to the soul as well. Meatloaf is one of those meals that I like having once in a while but the prep and waiting for it to cook just seems to take forever to me so I never had it often.  I love trying different things in my instant pot and this one is definitely a keeper. It is easy, fast and you have a meal done in a matter of minutes. Meatloaf sandwiches for leftovers are pretty yummy as well. 

You can also add some potatoes to the bottom of your instant pot in big chunks or whole, add the trivet on top then add your meatloaf on top. Once everything is cooked take the meatloaf out and the trivet. Drain a bit if needed and mash the potatoes as usual...super easy! Recipe adapted from Tastes Better From Scratch. You can find the original recipe HERE

Ingredients

For the Meatloaf: 

2 pounds lean ground beef (can also use turkey or pork or a combination)

2 large eggs

4 Tbsp ketchup

2 Tbsp Worcestershire sauce.

1 Tbsp prepared mustard

4 tsp of minced garlic or 1 1/2 tsp garlic powder

1 tsp salt

1 tsp coarse black pepper

1 tsp sage

2 Tbsp minced onion flakes or 1/2 cup chopped fresh onion. 

1/2 cup panko bread crumbs (or regular bread crumbs)

For the sauce:

1/2 cup ketchup

6 Tbsp light brown sugar

2 tsp prepared mustard

1/4 tsp ground nutmeg (optional)

Instructions:

1. If using potatoes scrub or peel the potatoes, if they are really big cut them in half if they are small leave whole.  Put enough to fill the bottom of the instant pot. Add the trivet and 3/4 cup of water. If not doing potatoes just put in the trivet and the water. 

2. Mix all of the meatloaf ingredients well and form the meat mixture into a round pot that will fit into your instant pot. Or you can also use tinfoil and make a bowl type thing around your meatloaf, doubling up the tinfoil crossways so that you can seal it well. You don't really want the grease from the meatloaf to go all over your potatoes. You don't need to cover the meatloaf though. 

3. Close the instant pot lid and turn the knob to sealing. Hit manual and put the time for 25 mins or 30 if your meatloaf is quite thick. Then let the instant pot do its thing. Letting it depressurize about 10 mins once it is done. Carefully turn the knob to release any leftover steam and open the lid. 

4. Carefully take out the meatloaf, drain grease as much as possible.

5. Mix sauce ingredients and put on top - you can put under a broiler for a couple minutes to carmelize the sauce a bit. If you are using tin foil I would put it in an ovenproof pan or casserole dish just in case it drips. 

6 Take out the trivet and drain excess water if mashing potatoes. Mash potatoes as usual with some butter and milk. Enjoy! 

We have ours with steamed asparagus, broccoli or green beans. 

Instant Pot BBQ Pulled Pork

This recipe is so juicy and yummy. I've done other pulled pork recipes with the pop and stuff and I always find they don't have a lot of flavour in the end but this one bursts of flavour and is so good on sandwiches or rice or in wraps. It does depend on what BBQ sauce you do use as well. For me I used Sweet Baby Ray's Honey BBQ sauce. You put some coleslaw on a bun with this and it is sooo good. 

You can find the original recipe and the homemade BBQ sauce she used on the Gimme Some Oven website. You can find it HERE.

The picture is also from their website. 

Ingredients:  

2 Tbsps smoked paprika

1 Tbsp packed light brown sugar

2 tsp garlic powder

1 tsp freshly ground black pepper

1 tsp ground mustard

1 tsp salt

3-4 pound boneless pork roast, (pork shoulder recommended), cut into 2 inch cubes

1 Tbsp olive oil

2 cups of your favorite BBQ sauce, divided

1 cup chicken stock or water

Directions

1. Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard, and salt in a large bowl until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coasted. Cover and refrigerate for at least 30 mins, or overnight - which I recommend. 

2. When you're ready to cook the pork, press "Saute" on the Instant Pot. Add the oil. Then once it is hot add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork until all done. 

3. Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to he Instant Pot and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to "sealing" then set the pressure cooker to "manual" for 60 mins. Once the tie is up, let the vent naturally release (do not do a quick release). 

4. Carefully open the lid Transfer the pork to a separate clan plate with a slotted spoon, leaving the juices behind. Press the "Saute" button once more, and let the sauce simmer for 10 mins or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks. 

5. Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate - discard. Add shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices. 

6. Serve immediately, topped with an extra spoonful or two of the remaining BBQ sauce. 

*If the pork does not shred easily, just pop it back in the Instant Pot and cook for an additional 10-15 mins on high pressure. 

Easy Orange BBQ Chicken

This recipe was so good and my whole family loved it, even my picky eater. I've done this recipe a couple of different ways. First I did it according to the recipe which you can find the original one HERE from Crafty Morning. 

Second I barbequed the chicken and put the sauce on that way. Both are very tasty so I guess it just depends on your preference. We put the chicken on some rice and mixed California veggies. 

Super easy and so very good!

Ingredients

Sauce Ingredients: 

1 Cup BBQ sauce - Sweet Baby Ray's is the best!

1 Cup Sweet orange marmalade - like Smucker's

2 Tbsp soy sauce

Crispy chicken Ingredients: 

3-4 chicken breasts or you can use the smaller fillets you just need a few more depending on how many you are feeding. 

1 Cup Flour

2 Eggs

Oil

Instructions

1. In a saucepan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times. 

2. Meanwhile, cut up your chicken breasts into cubes In one bowl beat 2 eggs, in another bowl combined dry ingredients. 

3. Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. 

4. Dip pieces of chicken in the egg and then cover in flour. When the oil is ready, add chicken pieces to it carefully a few at a time. Let cook for about 3-5 mins on each side until it's nice and brown and cooked on the inside. 

5. Set the chicken pieces on a paper towel and let drain. Put in a serving bowl. 

6. Take the sauce off the stove and carefully stir sauce over chicken and mix until all the chicken is well coated. 

7. Serve with rice and steamed veggies. 

Vegetable Ham Soup

I had some leftover ham that I wanted to use and it was a cold rainy day so what better than to have soup. This was so good and of course, goes well with fresh rolls. 

You could do this in an instant pot like the original recipe from Simply Happy Foodie, you can find the link HERE but I made mine on the stove. 

Try it, you'll LOVE it!

Ingredients

4-5 medium potatoes, cubed

3 carrots, chopped

3 celery stalks, chopped

1 small onion, chopped

4 cups chicken broth

1/2 tsp ground coriander

1 tsp thyme, or more to taste

1 tsp salt, or more to taste

1 tsp pepper, or more to taste

2 cups ham, diced 

1/3 cup flour

1-1/2 cups whole milk

1/2 cup cream

1/2 cup tex-mex shredded cheese. (or cheese of choice)

In a large pot add carrots, celery, onion, and chicken broth in a pot and simmer for 5 mins. Add potatoes, coriander, thyme, salt and pepper. Simmer for about 10 mins or until veggies are tender. Add ham. Whisk milk, cream, and flour together in a small bowl and add to soup. Stir simmering until thickened. Add cheese and stir to incorporate. 

Chicken Mexican Haystacks

This is one of my favorite recipes, it's just so good! I've made this in a slow cooker and also my instant pot. In the Instant Pot, I've cooked the chicken breasts from frozen with a couple of cups of chicken broth for about 40 mins and then shredded the chicken, I remove some of the broth and add the rest of the ingredients and put the setting on saute for a while to warm everything up adding some broth if needed. It makes it pretty saucy, but that makes it good when you serve it over rice. 

You can go HERE for the original recipe. The recipe and photo come from togetherasfamily.com. 

Ingredients

• 3 large boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (115 oz) diced tomatoes, undrained (I used spicy Rotel)
• 1 -1/2 cups frozen corn or 1 can

Cream Tex-Mex Sauce

• 1 3/4 cups chicken broth
• 1 can chopped green chilies
• 4 oz cream cheese
• 1 cup sour cream
• 1 small sweet onion, roughly chopped
• 1 packet ranch seasoning mix
• 1 packet taco seasoning

Mexican Haystacks

• Corn chips
• white or brown rice
• taco toppings of your choice (shredded cheese, lettuce, tomato, avocado, onion, olives, jalapenos, etc)

Instructions

Put chicken breasts into the slow cooker. Add the beans, tomatoes, and corn. 

In a blender combine all ingredients for the creamy sauce and blend until smooth and combined. 

Pour into the slow cooker and mix everything together. Cover with the lid and cook on low for 5-6 hours or until chicken is tender and can easily shred. 

Shred chicken and add back into the slow cooker Serve with rice, corn chips, and toppings fo your choice. You can also keep this on the warm setting until ready to serve. 

Hamburger Soup

This soup is sooo yummy and makes a big pot so you can have leftovers or invite someone over for supper. This recipe comes from The Pioneer Women and you can click Here to find the original recipe. The original recipe is not made in an instant pot but that is how I made mine. 

picture from The Pioneer Women

Ingredients

• 2-1/2 pounds ground beef
• 1 whole large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 large can diced tomatoes
• 3 cups beef stock or broth
• 1 each whole yellow, green & red bell peppers, seeded and diced
• 4 carrots, peeled and sliced
• 5 red potatoes, cut into chunks
• 3 tbsp tomato paste
• 1/2 tsp salt (or more to taste)
• 1/2 tsp pepper (or more to taste)
• 2 tsp dried parsley flakes
• 1/2 tsp ground oregano (or more to taste)
• 1/4 tsp cayenne pepper (or more to taste)

Preparation

In a large pot or instant pot with the saute setting, brown the meat with the onion, celery, and garlic. Drain as much fat as you can. 

Add the rest of the ingredients (I wasn't able to get everything in my 6 quart instant pot so I had to cut down the measurements a bit) Stir to combine. Close lid on the instant pot and close valve. Set on manual for 8 mins using the quick release when done. If using a large pot after adding remaining ingredients bring to a boil then reduce the heat, cover the pot and simmer the soup for 15-20 mins, until potatoes are tender but not overly mushy. 

Soup should be somewhat thick, but if you'd like it to be more "soupy" add 1 to 2 more broth or hot water and heat through. Taste and adjust seasonings, adding more salt if needed. 

Instant Pot Cheeseburger Macaroni

So the Instant Pot has been my new best friend. I do so much in it now and I love how fast it is. As new recipes come out I'll post our family favorites. 

This recipe comes from by Pink.com you can click to find the original recipe Here. 

My whole family loved this and it was so easy to do, even my picky son loved it and it had tomatoes in it..yikes! 

picture from bypink.com

Ingredients

1 lb lean ground beef

16 oz elbow macaroni dry

2 cups chicken broth

1 tbsp Franks Red Hot (or to liking) 

1 tsp garlic powder

1 tsp oregano

1 tsp parsley flakes

28 oz can diced tomatoes

2 tbsp tomato paste

Salt and pepper to taste

16 oz shredded cheese of choice. 

Instructions

Press saute and add ground beef, oregano, and garlic. 

Cook until no longer pink and also crumbling. Drain oil as much as you can. 

Add all other ingredients except cheese, give it a good stir. 

Put on the lid and lock with the valve closed. 

Press manual, cook 4 mins on high and then do a quick release when done. 

Stir in the cheese allow to melt and serve. 

Incredible Boneless Pork Roast With Vegetables

I usually do most of my meats in the crockpot...just seems easy and it's done at the end of the day when you want it. BUT this is definitely worth doing in the oven. The flavour is so yummy! I got this recipe from Food.com By Iron Chef Nicole you can find it Here. 

Ingredients

4-5 lbs boneless pork loin

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp parsley

1 tbsp rosemary (fresh or dried)

1 tbsp seasoning salt

1 tbsp olive oil

1 tsp black pepper

10 fresh garlic cloves, chopped

5-6 yukon gold potatoes, quartered

8-16 ounces baby carrots

1 large Spanish onion, quartered

1 (8 oz) can beef broth

Directions

1. Place pork loin fat side down in a 9x13 pan or roaster and arrange vegetables around it. 

2. In a small bowl mix garlic powder, onion powder, seasoning salt and black pepper until combined and rub it onto the port (top only, not the bottom)

3. Sprinkle the parsley and rosemary on top, and then the garlic. Drizzle the olive oil over top of the pork. I highly recommend using some of the seasoning on the vegetables as well. 

4. Add beef broth from the corner, do not pour over the pork. Place foil, over the pork leaving a tiny vent on the side. Cook on 325 for 2 1/2 hours. Midway through rotate the pork so it is fat side up and replace the foil so it is covered again. 

5. After its done take the foil off and put the broiler on HIGH (I used LOW setting and it was good). Flip the pork again to meat side up and broil for 10 mins. You will do this twice (meat side up , 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins) for a total of 30 mins. You many need a few mins longer depending on your oven. Just look to see how browned it's getting. 

6. let meat rest for 30 mins.

7. Enjoy! The vegetables will have an incredible flavour and so will the meat. 

8. You can add more veggies but you will need a bigger roaster. 

9. You can make gravy with the drippings to kick it up a notch.