Make Weeknight Meals Easier With The Instant Pot

INGREDIENTS:

1 tablespoon butter

1/2 onion, diced

4 14.5 ounce cans diced tomatoes

1 cup chicken broth

2 tablespoons sugar

1 tablespoon dried basil

1/2 cup heavy cream

Parmesan cheese (optional)

INSTRUCTIONS:

1. With the Instant Pot in Sauté mode, brown the onion in butter.

2. Add diced tomatoes, chicken broth, sugar, and dried basil. Combine.

3. Set the Instant Pot to Manual mode for 7 minutes. Cover with lid and make sure the pressure release handle is set to the sealing position.

4. Once the cooking is complete and the Instant Pot beeps, manually release the pressure from the Instant Pot.

5. Blend the soup using an immersion blender, or carefully transfer to a blender, then return to the Instant Pot.

6. Stir in the heavy cream.

7. Top with parmesan cheese and enjoy with a grilled cheese sandwich!

INGREDIENTS:

6-8 eggs

1 cup cold water

INSTRUCTIONS:

1. Place steamer rack in Instant Pot. Add cold water.

2. Carefully place eggs on rack.

3. Set Instant Pot to Steam mode for 6 minutes. Cover with lid and make sure the pressure release handle is set to the sealing position.

4. Once the Instant Pot beeps and completes cooking, quick-release the pressure.

5. Carefully remove eggs from Instant Pot and transfer to a bowl of ice water.

6. Once cooled, peel eggs and enjoy!

INGREDIENTS:

Nonstick cooking spray

1 cup steel-cut oats

2 cups milk

1 teaspoon vanilla

Pinch of salt

Favorite oatmeal toppings (banana slices, cranberries, nuts, honey, nut butter)

INSTRUCTIONS:

1. Spray Instant Pot dish with nonstick cooking spray.

2. Combine steel-cut oats and milk.

3. Close lid and set to Manual mode for 3 minutes. Make sure the pressure release handle is set to the sealing position.

4. Once Instant Pot completes cooking and beeps, manually release pressure.

5. Oats will look watery, but just need a quick stir before serving.

6. Top with your favorite toppings and enjoy!

INGREDIENTS:

2 chicken breasts (about 1 ½ pounds)

⅔ cup soy sauce

⅓ cup honey

¼ cup rice wine vinegar

1 teaspoon sesame oil

2 garlic cloves, minced

2 teaspoons ginger, minced

2 tablespoons cornstarch

Sliced green onion (optional)

Sesame seeds (optional)

INSTRUCTIONS:

1. To make the sauce, combine soy sauce, honey, rice wine vinegar, sesame oil, garlic cloves, and ginger. Stir.

2. Add the chicken breasts to the Instant Pot. Pour sauce mixture on top of chicken.

3. Close lid and set pressure release handle to the sealing position. Set Instant Pot on Poultry mode for 5 minutes.

4. Once cooking is complete, release pressure and transfer chicken to a medium-sized bowl. Shred chicken using two forks.

5. Meanwhile, add cornstarch to 3 tablespoons of cold water. Stir until combined.

6. Add cornstarch mixture to remaining sauce in the Instant pot and whisk well.

7. Return shredded chicken to the Instant Pot, and stir until fully coated.

8. Serve over rice and garnish with green onion and sesame seeds.

INGREDIENTS:

1 pound macaroni pasta

4 cups water

4 tablespoons butter

1 teaspoon kosher salt

1 teaspoon ground mustard

1 5-ounce can evaporated milk

4 cups shredded sharp cheddar cheese

2 cups shredded Swiss cheese

INSTRUCTIONS:

1. Combine macaroni pasta with water, butter, salt, and ground mustard in Instant Pot.

2. Cover with lid and set pressure release handle to the sealing position. Set Instant Pot on Manual for 5 minutes.

3. Once cooking is complete, manually release the pressure.

4. Pour in evaporated milk and stir. Gradually add 2 cups of the sharp cheddar and 1 cup Swiss cheese. Stir vigorously so cheese melts evenly throughout. Add remaining cheese and stir.

5. Enjoy!