Category: Instant Pot

Ingredients

• 1 – Chicken Breast (1″ Cubes)
• 1/8 cup – Peas & Carrots (Frozen)
• 1/2 – Onion (Diced) or 1/4 tsp – Onion Powder
• 4 tbsp – Butter
• 1/4 tsp – Sea Salt
• 1/4 tsp – Pepper
• 1 tbsp – Garlic (Minced)
• 2 tbsp – Chicken Bouillion
• 2 cups – Water
• 1 cup – Rice
• 3/4 cup – Cheddar Cheese
  • Try:
    • 1/4 cup – Cheddar Cheese
    • 1/4 cup – White American Cheese
• Original (DO NOT ADD)
  • 1/4 cup – Parmesan Cheese

Instructions

• Set instant pot to saute on high heat. Melt 2 tbsp butter & saute peas, carrots & onions until softened. About 5 mins.
• Add 2 tbsp butter, chicken, salt & pepper and cook until chicken is done. About 10 mins.
• Add garlic & rice. Stir to prevent sticking and cook until rice is just starting to get some color. About 5 mins.
• Add chicken bouillion and water. Stir to deglaze the bottom of the pot.
• Cover and pressure cook on high for 10 mins. Instant release once complete.
• Add half of the cheese and stir to incorporate and release rice from bottom of pan. Add the other half of the cheese and stir to incorporate.

Notes:

• Try some white american cheese instead of the cheddar to simulate ACP from mexican restaurants.

Ingredients

Chicken Marinade

• 2 – Chicken Breasts (Sliced into strips)
• 1/4 cup – Soy Sauce
• 1/4 cup – Sugar
• 1 cup – Water
• 1 tsp – SPG Seasoning
• 1 tbsp – Basil (from tube)
• 1 tbsp – Ginger (from tube)
• Try: 1/4 tsp – Red Pepper Flakes

Pressure Cooker

• 1 – Yellow Onion (Sliced)
• 1 – Green Bell Pepper (Sliced)
• 1 – Red Bell Pepper (Sliced)
• 1 tbsp – Garlic (Minced)
• 16 oz – Rice Noodles (Fettucini Style)
• 5 tbsp – Chicken Bouillion
• 5 cups – Water

Sauce

• 6 tbsp – Soy Sauce
• 1 tbsp – Oyster Sauce
• 1 tbsp – Fish Sauce
• 1/2 tbsp – Mirin
  • Substitute: 1/2 tbsp White Wine Vinegar & 1/2 tbsp Sugar
• 2 tbsp – Brown Sugar
• 1 tbsp – Basil (from tube)
  • Try: 2 tbsp – Basil (from tube)
• 2 tsp – Ginger (from tube)
  • Try: 2 tbsp – Ginger (from tube)
• 1/4 tsp – Red Pepper Flakes

Directions

• Pressure Cook 4/3
  • Try: 2/6

Ingredients

• 1 cup – Black Beans (dried)
• 2 cups – Water
• 1/2 tsp – Onion Powder
• 1 tsp – Granulated Garlic
• 1/2 tsp – Cumin
• 1/2 tsp – Chili Powder
• 1 tsp – Salt (Coarse Kosher)
• 2 tsp – Chicken Bouillion
• 2 tsp – Apple Cider Vinegar

Instructions

1. Rinse beans to remove any dust. Check for small pebbles while rinsing.
2. Add beans, water, onion powder, granulated garlic, cumin & chili powder to the instant pot.
3. Cook for 37 mins on high pressure. Allow natural release (approx 20-25 mins).
4. Add salt, bouillion & vinegar. Stir.

Notes

• Don’t add salt before cooking beans. It prevents them from softening.