Hope everyone is well! I know I have been MIA but a lot has been going on. I have also been working on new recipes which I hope all of you will enjoy.
Today I have the chicken burrito bowl…who doesn’t like a good burrito bowl for some comfort?
This came to mind to make because I had all of the ingredients already in my pantry and freezer.
You can also use whatever kind of chicken you have. I had frozen chicken thighs with skin on…after it cooked I just made sure to take the skin off before I sautéed in cheese and I didn’t have to take the chicken out to shred because it shred as I was mixing the cheese in!
PS…I had mentioned I had a lot going on? Well if you look through my pages you will soon see a page for crafts to do with your family!
4 from 1 vote
Instant Pot Chicken Burrito Bowl
A wonderful comfort food using ingredients that you probably already have on hand.
1lbchickenany chicken works...I used skin on chicken thighs
2tablespoonsoilomit if you are chicken thighs
1(14.5 or 15oz)candiced tomatoes, drained
1 (14oz)canblack beans, drained and rinsed
2 3/4cupsinstant whole grain brown rice
fresh ground pepper
1 1/2cupscolby jack cheese, shredded
Add chicken, stock/broth, rice and the rest of the ingredients EXCEPT the cheese
Lock lid, turn valve to seal and press manual 10 and do a natural pressure release for 10 minutes then quick release
Open lid, and take skin of chicken (if it has any), add the cheese and stir until cheese is melted
My family loves jjajangmyun…a noodle dish (or in my case a lot using zoodles or spaghetti squash) with black bean sauce…
My boys will eat it even though there are a lot of vegetables and they know it is in there because they see me make it but because of the sauce they like it. So I thought why not try it in the instant pot…yes most of it is about sautéing but you do have a cooking portion and with the instant pot the cooking time is cut down.
I also made this for my sister and she wanted it with zoodles (zucchini noodles) and she loved it!
Instant Pot jjajangmyun (black bean sauce)
A comfort food with lots of vegetables
1cupdaikon or Korean radishlooks like a parsnip but tastes like a radish
1cupzucchini, cubedif using noodles, omit
1cuppotatoes, peeled and cubed
2tablespoonsblack bean paste
2tablespoonscornstarch, combine with 1/4 cup water and 1 teaspoon of sugar
1cupcarrots, chopped in 1/2 inch slices
3tablespoonsvegetable/avocado/coconut oilI use avocado oil
Turn on instant pot and press sauté...when it says HOT add in 1 tablespoon oil
Add carrots and sauté until it is a little soft
Add daikon and stir until translucent
Add potatoes and stir until translucent
Add onions and zucchini and stir until soft
Add in the rest of the oil (not sesame), then add the black bean paste and stir
Add water and stir...if anything is scorched on the bottom be sure to deglaze the pot
Turn off sauté, close the lid, turn valve to seal and press manual 2 minutes
Once done cooking, do a slow release by turning the valve a little at a time towards vent so that steam slowly releases
This can be enjoyed with traditional noodles, zoodles, spaghetti squash or rice
Today’s recipe is one I don’t really make because my boys and myself do not like pork too much but did because I had many people asking me how I would make it in the Instant Pot.
A few days I was at the grocery store buying everything we needed for my family. I happen to be in the meat section and saw that boneless country style pork ribs were on sale so it was the best time to try it…and they looked good…
Below you will find the recipe…the ribs were very tender…
Also as you can see I only put sauce on one side of the ribs…I prefer minimal sauce but if you like it all over feel free to double the sauce recipe although you may want to go easy on the srircha!
Below the ribs recipe I have also included a whole spaghetti squash recipe…I made it to go along with the ribs…now if you have love spaghetti squash but don’t like how long it takes to make in the oven…you will love that it only take about 9-10 minutes in the Instant Pot! I have never had spaghetti squash before getting the Instant Pot but I love it now and was one of the first things I made in the Instant Pot.
As you can see the spaghetti squash skin just fell apart as I was taking it out of the pot.
And in this pic you can see how much I got out of that small spaghetti squash.
Hope you enjoy the recipes!
Sweet and Spicy Boneless Country Style Pork Ribs
Very tender and the spice from the srircha gives it a nice kick!
1packageboneless country style pork ribs
1tablespoonbone broth fat/oil
1tablespoonapple cider vinegar
salt and pepper to taste
6tablespoonsBBQ sauceI used sweet baby rays
On saute mode, wait for the pot to indicate HOT and then add your fat/oil. While the pot gets hot, season your ribs with salt and pepper on both sides.
Add Worcestershire and apple cider vinegar, then saute the ribs in batches and brown.
Once browned, take out ribs and deglaze the pot with cooking wine and then add 1 cup of water.
Add trivet, add ribs on top (it is ok if they overlap or are on top of each other)
Close lid, turn valve to seal and press manual 15 minutes and then do a natural pressure release.
While that is cooking mix your sauce ingredients
Once the ribs have cooked, baste on sauce and then put ribs under broiler for 5 minutes
If you would like to add sauce throughout the ribs add more bbq sauce and if you would like it to be more spicy add some more srircha.
Whole Spaghetti squash
A great alternative to spaghetti.
Place whole spaghetti squash on a trivet with 1 cup of water
Close lid and turn valve to seal and then press manual 9 minutes and then quick release
9 minutes gives this a little bite so if you would like it softer add another minute...
You can also halve the spaghetti squash if it is too big for it to fit whole...you would need to decrease the time to 7 minutes.
So yesterday I had the privilege of teaching my first Instant Pot class and it was a blast! We had ladies who hadn’t opened their box yet to those with a lot of experience!
One food we covered was salmon…some had mentioned that they had bought the Instant Pot so that they can cook fish quickly in it without having to be too hands on.
Salmon is one that can be done in the Instant Pot…it can get a little tricky when it comes to finding the perfect cooking time but after some experimenting I found a time that works for us.
I eat salmon every week…it is good for you and because it takes so little time, while my boys eat something like pizza (yes my boys eat pizza!)…I get frozen salmon from Costco in large bags and they individually portioned…it is very affordable.
Anyways, so after my class, I decided to make my friend, who watched my boys while I was conducting the class, some salmon and risotto…I didn’t get a chance to cover that in the class and I had been planning to so I thought why not because I had all the ingredients for it.
For my salmon I like to keep it simple…salt and pepper with a squeeze of lemon and a lemon slice…that’s it! Its yummy and quick…
Here is the recipe…
Instant Pot Salmon
An easy and quick food that is healthy.
salt and pepper to taste
Prepare your salmon with salt and pepper and then squeeze a wedge of lemon and place a slice on top
Put in your trivet, place a piece of foil (size of the skin) on top, then place the salmon...add 1.5 cups of water
Close lid, turn valve to seal, then press steam for 3 minutes, then quick release
For my risotto, I like the addition of artichokes in it…gives it a little different texture and artichoke just tastes good…
Instant Pot Mushroom & Artichoke Risotto
Risotto is very easy in the Instant Pot and this recipe with the artichokes gives it a little something extra
1/4cupwhite wine (your favorite brand)
1cupparmesan cheese, grated
Press sauté and oil/fat when it says HOT, then add onions and sauté until translucent
Add the artichoke and mushrooms and stir until mushrooms have softened, then add garlic
Add rice and mix thoroughly until the rice has toasted
Pour in stock and wine
Add salt (start with a 1/4 teaspoon) and pepper
Close lid, turn valve to sealing and press manual 7 minutes, then quick release, then press cancel
Open lid, press sauté and add the cheese and butter
Mix well and check for seasoning...if more salt is needed add a 1/4 teaspoon at a time...mix until creamy
Yes same here! My boys used to and still love Annie’s boxed mac n cheese…so when I first got my Instant Pot one of the first things I made was mac n cheese…at first they didn’t like it because it didn’t taste like the boxed stuff…you know the strong cheesy taste…but I kept making it making changes to it…
Today, I decided okay…lets put some ground beef in it and see if it makes a difference including some spices and cauliflower…
Now my boys love broccoli and carrots and potatoes…but they won’t try anything else…so I have been looking for ways to disguise veggies…cauliflower works well for mac n cheese because of the color…
So if you have kiddos and you want to get some veggies in them…try this recipe…I think it will be a hit like it was for my kiddos.
"Hidden" Cauliflower Hamburger Mac N Cheese
A mac n cheese your kids will love and you will love because they are getting some veggies in.
1cupheavy whipping cream
2cupsshredded cheddar cheese
1/2 (2)head (cups)cauliflower, roughly chopped
Press Saute, and when it says HOT, add ground beef, drain and then add cumin, cancel Saute
Add macaroni, water, salt, cumin, cauliflower and butter
Cover lid, turn valve to seal, then press manual 3 minutes, then quick release (don't be afraid to quick release here because the butter helps keep the foam low but if it does happen to get messy, close the valve and open in little spurts)
Press sauté, and add cream and cheese and mix really well until you get the consistency you desire
Today in Wisconsin it was 13 degrees and it felt colder waiting for my son’s school bus. So I thought okay…he is going to need something warm to eat…also my twin’s were under the weather so it was perfect for Jook.
I grew up on Jook…my mom and grandmother would make it whenever it was cold out or whenever one of us felt sick…they would cook it on the stove for hours. They used to put a whole chicken in there and have cloves of garlic which I learned to love as I got older…
Now when I learned that I can make Jook in the instant Pot for a lot less time…I was happy that I can share what my mom and grandmother used to make with my family.
So today my boys had some yummy Jook with chicken thighs in it…they have had it before but this time I made some changes to make it even more yummy.
Instant Pot Jook (Rice Porridge)
Comfort food on a cold day or if you are not feeling well
2cupsshort grain white rice
6cupsbone broth/waterI used a mix
Wash the rice several times until water is pretty clear
Add 6 cups of broth/water, garlic and salt
Close lid, turn valve to seal and press Porridge and Adjust until it says more (30 minutes) and then natural pressure release for 10 minutes
I used 4 cups of bone broth and 2 cups of water but you can use all bone broth or all water.
Also you can increase your liquid amount to how your family likes it...6 I think is great but if you want it more watery then add another cup or if you like it thicker like oatmeal then a cup less.
I would have used whole cloves because it gets nice and soft and tastes good but I knew my boys wouldn't eat it so I used minced
2016 was a busy year with lot of new things happening for our family…kids starting school was a big one…I also got my Instant Pot last year which has helped me make lots of homemade meals for my family.
On New Year’s every year, it is part of Korean tradition to have Dduk gook which is Rice Cake soup…it represents good luck for the new year.
My mom used to always make this for us on New Year’s morning and she spent hours making the broth so that it would be so delicious! Also, I personally didn’t like as much dduk but preferred mandoo (dumplings) so she would make sure I had more mandoo then dduk in mine.
So this year now that I have the Instant Pot…I was determined to make it this year!
Hope you enjoy!
Instant Pot Dduk Gook (Rice Cake Soup)
A Korean New Year's tradition
1/2lbbeef (flank steak or brisket), chopped into small pieces
1lbsliced dduk gook, soaked in cold water for 30 minutes and drained
3green onions, washed and sliced thin and diagonally
1/2teaspoonground black pepper
1/2-1bagfrozen or fresh mandoo (dumplings)
Egg and seaweed garnish
2teaspoonsoil or bone broth fat
2largeeggs, yolks and whites separated
1sheetkim (dry roasted seaweed paper)
Put water, beef, garlic, fish sauce, and salt in the liner
Close lid, turn valve to seal and press manual 5 minutes with 10 minutes natural pressure release
While the broth is being made, put Kim into a plastic bag and crush it or slice into strips
With the egg yolks, and egg whites, add salt to each, set the egg whites aside, mix the egg yolks making sure no whites are in it
Heat a non-stick pan to medium and coat the pan with oil/fat and spread with a paper towel, then turn off heat
Add the egg yolks and tilt the pan so the pan is coated evenly with the yolk, then flip the yolks and let it sit for a minute...then slice into thin strips
Once broth is done, take out the meat and discard
Add dduk, mandoo, egg white, sesame oil, ground black pepper and chopped green onions to the broth and stir well
Cancel warm, press sauté and stir until dduk is a little soft and chewy
Serve in bowls and then garnish with egg strips, and crushed/sliced seaweed