Easy Instant Pot Chicken Marsala

Found https://www.staysnatched.com/easy-instant-pot-chicken-marsala/

Easy Instant Pot Chicken Marsala is a quick, creamy pressure cooker recipe with marsala wine, juicy chicken breasts, mushrooms, and a decadent sauce. This dish is great for meal prep and weeknight dinners.

 Prep Time 5 minutes
 Cook Time 25 minutes
 Total Time 30 minutes
 Servings 4
 Calories 299 kcal


Ingredients
4 skinless chicken breasts, 4-6 ounces each
1 cup sliced mushrooms
1 cup marsala cooking wine
2 garlic cloves chopped
1 cup low-sodium chicken broth
2 tablespoons shallots chopped
2 tablespoons heavy whipping cream
1 tablespoon water
1 tablespoon corn starch
1 teaspoon olive oil
1 tablespoon Better Than Bouillon Chicken Seasoning
McCormick's Grill Mates Montreal Chicken Seasoning to taste
salt and pepper to taste
1 tablespoon parsley

Instructions
Place the Instant Pot on the saute function. When the pot is hot, add the olive oil.

Add the chicken breasts to the pot. Season the breasts with the chicken seasoning, salt, and pepper. Sear each side of the breasts for a couple of minutes.

Remove the chicken from the pot. Add the garlic and shallots. Cook for 1-2 minutes until fragrant.

Add the mushrooms. Cook for 1-2 minutes.

Add the chicken broth to the pot. Deglaze the pot by using the liquid to scrape up the brown bits from the chicken. There is so much flavor in this process.

Add the marsala wine and Better Than Bouillon to the pot and stir. Add the chicken breasts back to the pot.

Seal the pot with the lid. Set the cooking time to Manual High-Pressure Cooking for 5 minutes.

When the pot indicates it is finished, do not perform a quick release. Allow the steam to release naturally for 5 minutes.

Combine the cornstarch and water in a small bowl. Create a slurry by mixing the two.

Open the pot. Place the pot on the saute function. Add the slurry and heavy cream. Stir. This will thicken the sauce. If the sauce does not thicken enough for your preference, create an additional slurry using cornstarch and water.

When the sauce has thickened, remove the chicken and sauce from the pot.

Serve!

Recipe Notes
Chicken Marsala is an Italian dish that traditionally uses chicken cutlets. For the majority of my recipes with chicken breasts, I cut the breasts in half, horizontally to create cutlets. I did not do that for this recipe because the breasts I used were pretty small. You may want to consider this method, depending on the size of the chicken you have.

Dry, marsala wine is recommended. You can also use marsala cooking wine.

I like to use Better Than Bouillon Chicken flavor in conjunction with chicken broth. You also have the option to forego the chicken broth and use water instead.

The Better Than Bouillon provides amazing flavor for this recipe. You may not need much seasoning, salt and pepper to taste for this dish. Too much seasoning may result in your dish turning out too salty.

Keep in mind if you have leftover, extra sauce from this recipe, it can be used as gravy for mashed potatoes.

Instant Pot Meatloaf and Mashed Potatoes

Found https://www.365daysofcrockpot.com/instant-pot-bacon-barbecue-meatloaf-with-mashed-potatoes/

instant pot bacon barbecue meatloaf with mashed potatoes
★★★★★

4.8 from 29 reviews

Prep Time: 15 minutes
Cook Time: 20
Yield: 4 servings

DESCRIPTION
The best flavored meatloaf ever is cooked at the same time and in the same pressure cooker as your mashed potatoes. Add a tossed salad and you have a complete meal ready to go in just a few minutes.

INGREDIENTS
10-12 small to medium yellow yukon gold potatoes
1 bay leaf
1 tsp kosher salt
2 garlic cloves, peeled
2 cups water
1 lb lean ground beef*
1 tsp garlic powder
1 Tbsp worcestershire sauce
1 egg
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup Italian seasoned bread crumbs
1/4 cup Sweet Baby Ray’s bbq sauce
6 strips of bacon, cooked and crumbled
3 Tbsp butter
1/4 cup sour cream
1/4 cup milk

INSTRUCTIONS
Wash the potatoes and cut them into quarters. Place them in the bottom of the Instant Pot. Add in the bay leaf,  1 tsp kosher salt  and garlic cloves. Pour in the water. Place the trivet on top of the potatoes with the handles facing up.
In a bowl combine the beef, garlic powder, worcestershire sauce, egg, 1/2 tsp kosher salt, black pepper, bread crumbs, bbq sauce and bacon. Use your clean or gloved hands to mix thoroughly.
On the top of a piece of non-stick foil form the meat mixture into a oblong shape that will fit inside your Instant Pot. Carefully transfer the foil and the meatloaf on top of the trivet.
Cover and secure the lid and press the manual button. Set the timer for 20 minutes on high pressure. The valve should be set to sealing. When the timer goes off do a quick release by moving the valved to venting.
Open the lid and lift the foil and place on a pan. Baste the top of the meatloaf with bbq sauce and place under the broiler in your oven for 2 minutes.
Remove the trivet. Discard the bay leaf. Drain all the water out of the pot. Add in the butter, sour cream and milk. Mash the potatoes with a potato masher. Salt and pepper to taste.
Slice the meatloaf and serve with the potatoes.

Meatloaf for Instant Pot

Found https://pressureluckcooking.com/recipe/instant-pot-meatloaf/

INGREDIENTS
The Meatloaf:
1 lb of ground sirloin beef (85%-90% lean – the less lean, the better)
1/2 lb of ground pork
1/2 lb of ground veal

(NOTE: Although I think it’s the best combo for the best flavor, if you don’t want to use pork and/or veal, you can add more ground beef instead. Whatever combo of meat you use, just make sure it totals 2 lbs)

Half a yellow onion, grated (a cheese grater works great)
1/2 cup of grated Parmesan cheese
1 cup of breadcrumbs
3 tbsp of crushed garlic
1 tbsp of seasoned salt
2 tsp of black pepper
2 tsp of dried oregano
2 tbsp of dried parsley
1/2 cup of whole milk
2 tbsp of ketchup
2 tbsp of barbecue sauce
2 eggs, slightly beaten

The Meatloaf Glaze:
1/2 cup of ketchup
1/4 cup of barbecue sauce
1 tbsp of yellow mustard
1 tbsp of honey
1 tbsp of balsamic glaze
1 tsp of Worcestershire sauce
2 tbsp of brown sugar (either light or dark is fine)

The Potatoes Before Mashing:
1.5 lbs of baby white or Yukon potatoes, rinsed, skin-on and quartered
1.5 lbs of baby red potatoes, rinsed, skin-on and quartered

(NOTE: You can also use 3 lbs of Yukon Gold or Russet potatoes – just peel and quarter those)
5 cloves of garlic
1.5 cups of chicken broth (I used 1.5 tsp of Chicken Better Than Bouillon + 1.5 cups of water)

The Potatoes After Mashing:
1/2 stick (4 tbsp) of salted butter
1/2 cup of half & half or heavy cream
5.2 oz of Boursin cheese (in deli/fancy cheese section of most markets or you can use 4 oz/half a brick of cream cheese or 4 oz of sour cream instead)
1 tsp of kosher salt
1 tsp of black pepper
1 tsp of garlic powder
1/2 tsp of Italian seasoning
1/4 cup of chives, sliced

For thicker mashed potatoes, remove half a cup (or all) of the broth by straining it after cooking but before mashing the potatoes.

As for using a bundt pan to make this meatloaf, I cannot suggest it enough. Not only does it make for a pretty presentation with the convenient ring-like shape and the mashed potatoes to rest in the center but, more importantly, it ensures the meat is cooked evenly. Forget shaping it into a loaf. No worries about an undercooked center here!

You can also use the bundt pan to make my fabulous Stuffing and Bread Pudding!

As mentioned, the meat ratio is best when using 1 lb of ground beef/sirloin, 1/2 lb of ground pork and 1/2 lb of ground veal. You can change it up how you wish, but make sure it totals 2 lbs of meat.

Want it a bit spicy? Add about 1-2 tsp of a Cayenne pepper to the meatloaf mixture.

If you only want to make the meatloaf, just rest the bundt on the trivet and only add in 1.5 cups of water instead of broth at Step 2 and skip Step 7.

If you only want to make mashed potatoes, just follow Steps 2 & 7 but obviously forget the trivet and cook for 15 minutes instead of 35. Do a quick release when done.

INSTRUCTIONS
In a large bowl, mix together all the meatloaf ingredients by hand for about 2 minutes until it clumps together and stays in a giant meatball formation. Spray a bundt pan (use this one for best results) with non-stick cooking spray and pack the meatloaf mixture into it. Cover with non-stick foil or spritz non-stick spray on the foil and puncture a hole in the middle of the foil so the steam can go through the bundt pan’s center – DO NOT forget to do this (NOTE: If you don’t want to use the bundt, you can shape the meat into a rectangular loaf and rest it on non-stick aluminum foil with the sides of the foil folded up so it covers all sides of the meatloaf with the top fully exposed. Just make sure the loaf is even in terms of shape or it may not cook evenly – which is why I suggest using this fabulous bundt pan for guaranteed even cooking results and a lovely ring shape)
Add the potatoes, chicken broth and garlic cloves to the Instant Pot. Rest the trivet on top of the potatoes and garlic (press it down good so the trivet rests flat) and then rest the bundt pan on top of the trivet. Secure the lid and hit “Manual” or “Pressure Cook” at High Pressure for 35 minutes

(NOTE: I did this in a 6qt and it fits absolutely perfectly)
While the meatloaf’s cooking, mix together all the ingredients for the meatloaf glaze in a bowl until well combined. Set aside when done

Once the Instant Pot has finished cooking, perform a quick release. Pre-heat the oven to 400 degrees while the steam’s releasing
Using some tongs and a dish towel/oven mitt, remove the bundt from the pot. Pour out any excess drippings from the bundt into the sink, carefully securing the meatloaf in place with a spatula or dish/paper towel so it doesn’t slide out (that would be a shame)
Line a baking sheet with non-stick foil or spray some non-stick cooking spray on regular foil. Place the foil-lined baking sheet over the bundt and, firmly holding them together with your hands protected from the heat, quickly flip upside down. The meatloaf will slide right out of the bundt and onto the foil. (If it breaks apart a little since it’s super moist and tender, that’s okay and you can easily place it back into formation). Brush the meatloaf glaze all over the meatloaf and pop it into the oven for 5-10 minutes until the glaze caramelizes (I went for 7 minutes). Keep an eye on it as all ovens vary!

(NOTE: If you didn’t use the bundt pan, just fold the foil sides down around the meatloaf, drain the drippings in the sink and then place the meatloaf on a baking sheet with the non-stick foil under it)
While the meatloaf’s in the oven, use a potato masher to mash the potatoes to the desired consistency and then add in all the “Potatoes After Mashing” ingredients. Stir until well combined and adjust any seasonings to taste
Remove the meatloaf from the oven and carefully transfer to a serving dish or cake platter using two spatulas supporting the bottom. Place some of the mashed potatoes in the center of the ring (for presentation) and place the rest in a serving dish
Enjoy this epic feast!

Instant Pot Cherry Cheesecake Dump Cake

Found https://www.sparklestosprinkles.com/instant-pot-cherry-cheesecake-dump-cake/

Instant Pot Cherry Cheesecake Dump Cake

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins

Instant Pot Cherry Cheesecake Dump Cake could not be any more delicious.  Making a dump cake in your instant pot adds a whole delicious layer of gooeyness.

Servings: 8
Calories: 388 kcal

Ingredients
1 Can 21 ounces cherry pie filling
1 Bag frozen cherries
4 Ounces cream cheese cut into small pieces
1 Package yellow cake mix
1/2 cup 1 stick butter cut into thin slices

Instructions
Spray a glass bowl with nonstick cooking spray.
Spread cherry pie filling in the bottom.
Add frozen cherries on top. (I only used about 3/4 of my bag)
Top with half of the dry cake mix.

Dot with cream cheese and cover with the remaining dry cake mix. (I only used about 3/4 of my cake mix for the size of my bowl.)

Top with butter in a single layer, trying to cover all areas of cake mix leaving none exposed.
Place your trivet in your instant pot with one cup of water.
Place your bowl on the trivet.
Place your pot on MANUAL HIGH PRESSURE for 35 minutes.
Do a quick release.
Your toothpick inserted should come out clean.

Recipe Notes
Serve as is in your glass bowl. Scoop out with a big spoon. Serve it warm or cold with ice cream or without.

Instant Pot Spaghetti

Instant Pot Spaghetti
Found https://temeculablogs.com/instant-pot-spaghetti/
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Here's an easy 10 minute Instant Pot spaghetti recipe that's one of our favorite one pot meals ever! A family favorite dinner that you just dump and go and only requires a few ingredients to make. A complete pasta dish that feeds all five of us for under ten dollars, that's a big win in my book!

Servings: 6
Calories: 404 kcal
Author: The Typical Mom

Ingredients
1 lb ground beef or leave out if you wish
1/4 c onion diced
1 tsp garlic minced
1 jar spaghetti sauce (24 oz)
2 c water
8 oz spaghetti noodles
2 tbsp olive oil
1 tsp salt optional, to taste

Instructions
Put Instant Pot on saute.

Add olive oil, onions, and garlic and cook until onions are softened a bit.

Add ground beef and cook until pink is gone. Drain grease or leave in, your choice.

Turn IP or pressure cooker to manual, high pressure.

Add jar of spaghetti sauce, water, break noodles into 3rds and push noodles into liquid until they are covered. (do not stir)

Secure lid, close steam valve and set to 10 minutes (if you want more al dente set for a bit less time).

Quick release when it beeps, stir and serve. Done!

** Do not recommend doubling this recipe as it will not turn out properly. Make two batches separately if you want more.

Note from me: This was my first attempt at Instant Pot Cooking and it was a huge success. I did find a need to pause between saute and pressure cooking to cool down the pan (with the lid off) which eliminates the "burn" symbol during cooking, so go have a glass of wine, set the table, make a salad, or chat with the family. Then start the pressure cooking for a delicious result.

Nutrition Facts
Instant Pot Spaghetti
Amount Per Serving (6 oz)
Calories 404 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 1038mg 43%
Potassium 673mg 19%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 6g
Protein 19g 38%
Vitamin A 9.8%
Vitamin C 10.4%
Calcium 3.9%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.

Meatloaf in a Mug

Found in Mug Meals by Dina Cheney

1 c (about 6 oz) cooked ground beef
1/4 c whole-wheat breadcrumbs
3 T ketchup
1 T finely chopped fresh flat leaf parsley
1 T finely grated carrots
 1 T finely chopped red onions
1 t Dijon mustard
1 t low sodium soy sauce
1/2 t dried thyme
1/8 t kosher salt
A few grinds of black pepper

In a small bowl, stir together all ingredients, pour into a 16 oz mug. Pack down.

Cover, and microwave until hot, about 2 minutes.

Morning Glory Muffin in a Mug

Found in Mug Meals by Dina Cheney

Ingredients for 1 serving

Nonstick cooking spray

1/4 c plus 1 T AP flour

1/2 baking powder

1/4 teaspoon cinnamon

1/8 teaspoon kosher salt

3 tablespoon maple syrup

2 T packed finely grated carrots (about  2/3 medium carrot)

2 T packed canned crushed pineapple in juice, drained

2 T vegetable oil

1 large egg

1 T finely chopped raisins

1 T shredded sweetened coconut

1 T finely chopped pecans (about 5)


Preparation

Spray inside of 16 oz mug

Combine dry ingredients in a bowl with a fork.In a small to medium bowl whisk together wet ingredients. Add dry to wet ingredients, mix till just incorporated. (Do not overmix.) Pour into the mug.

Cover and microwave until cooked through in the center, about 2-1/2 minutes. Sprinkle with the nuts or invert on a plate first and then sprinkle with the nuts.

Enjoy!

Pulled BBQ Chicken with Cornbread Crumbs

Found in Mug Meals by Dina Cheney

1/2 c packed shredded rotisserie or roast chicken (without skin)
3 T BBQ sauce
1 T thinly sliced scallions
1 T frozen corn, thawed
1 slice cornbread (roughly 1 inch thick)

Mix together first 4 ingredients. Pour into a 12 oz mug, crumble cornbread on top.

Cover and microwave until hot about 1 minute.