if you are looking for gourmet Instant Pot recipes – do not look here… I mainly requested the Instant Pot for mother’s day in order to cook frozen meat quickly and to use as a crockpot…
I have many things to learn about it and quite frankly, the YouTube videos I have been watching are poor to awful… down right embarrassing
I did get a tip from a friend – for hard boiled eggs, you place the eggs and 1/2 cup water in your Instant Pot… then pressure cook on manual setting for 5 minutes… pour cold water over when done and peel… they were easy and perfect!!!
all I know is that when you are wanting to quickly make chicken salad, there is now the option to throw your frozen chicken breasts with a little water into the Instant Pot for 10 minutes and you have cooked chicken… (that looks disgusting… but you strain it, shred it and put some salt/pepper and olive oil on it and no one is the wiser)
my eldest son, the one that I gave food poisoning to at a young age with bad mayo in a potato salad, refuses to eat mayonnaise… so making chicken salad without mayo is the challenge…
this is where yogurt and avocado take the place of mayo!
at the Farmer’s Market in Saskatoon, there was a stand selling an assortment of products made with Seabuckthorn… a super berry that will cure every single thing that is wrong with you (at least that was what I got out of the conversation I had with the lady selling the products)
similar I’m sure to how tea tree oil is the cure all for just about everything… 🙂
my main concern was – is it yummy and healthy? check! this syrup was a delicious addition to my non-mayo dressing
the usual chicken salad culprits… green apple and celery… along with walnuts at the end and you are good to go!
this is the chicken from the Instant Pot – strained, shredded and seasoned with some olive oil, pepper and salt…
I served this chicken salad on some arugula and topped it with walnuts for a crunch…
chicken avocado salad on arugula
Ingredients:
- 4 chicken breasts, cooked and shredded
- 1 tsp olive oil
- salt and pepper
- 1 avocado
- 1/4 cup yogurt
- 2 tbsp finely chopped shallot
- 2 tbsp lemon juice
- 2 tbsp seabuckthorn syrup (or maple syrup)
- 1 tsp dried tarragon
- 2 granny smith apples, chopped
- 6 ribs celery, thinly sliced
- 6 cups loosely packed arugula
- 1/2 cup chopped toasted walnuts
Directions:
- in an Instant Pot, place frozen chicken breasts with some water
- on manual setting, set it for 10 minutes
- after cooked, strain and shred
- sprinkle with olive oil and salt and pepper
- set aside
- in a bowl, add avocado, yogurt, shallot, lemon juice, syrup and tarragon and whisk
- add to the bowl chicken, apples and celery
- place in fridge to chill for a few hours
- to serve, spoon chicken salad mixture over arugula and sprinkle with walnuts
on to the main course – bacon wrapped spinach stuffed chicken… oh baby…
always amazing to me that when you put a lid on the mountain of spinach it will melt into this tiny little soggy mess below…
for the chicken, I cut the chicken breasts and arranged them on some parchment paper… I covered them with more parchment paper, took my rolling pin and pounded them until they were an even thickness, and then filled them with the spinach/onion mixture and feta cheese…
I wrapped two bacon slices around the chicken and then held it together with two long toothpicks…
in a pan, brown the bacon and place into a 9×13 dish and into the oven for around half an hour…
bacon wrapped spinach stuffed chicken breasts
Ingredients:
- 6 boneless, skinless chicken breasts
- 1 tsp fine sea salt
- 2 tsp dried oregano
- ground black pepper
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 1 bag baby spinach
- 1 cup crumbled feta cheese
- 12 slices bacon
Directions:
- preheat oven to 400 degrees
- butterfly the chicken breasts and open them up
- place on parchment paper and place parchment paper over them
- pound them with a rolling pin until they are even thickness
- sprinkle with salt, oregano and pepper
- in a saucepan saute onion and then add the spinach and cover with a lid
- strain and using tongs, place spinach in the middle of each chicken breast
- sprinkle each chicken breast with feta cheese
- wrap with two strips of bacon and using large toothpicks, secure the bacon around the stuffed chicken
- brown the stuffed chicken breasts in a saucepan on all sides and place in a 9×13 baking dish
- finish cooking in the oven for 30-40 minutes or until chicken is cooked thoroughly
I sent this out to the farmers with some roasted potatoes (my daughter added ketchup to the potatoes and I thought it was the perfect touch)
easy, power packed dessert! oats, walnuts and jam
raspberry oat bars
Ingredients:
- 3/4 cup unbleached flour
- 3/4 cup whole wheat flour
- 2 cups rolled oats
- 1 1/2 cups walnuts
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1 1/8 cup butter, softened
- 1 1/2 cup brown sugar
- 1 egg
- 1 cup raspberry jam (or more)
Directions:
- preheat oven to 350 degrees
- grease a 9×13 baking dish
- place the oats and walnuts in a Vitamix and blend
- add this to the flour, baking powder, salt, and cinnamon
- add the butter and sugar and either using a pastry blender or your hands, break up the butter
- divide mixture into two and add the egg to one of the mixtures
- combine with a spatula and press into the bottom of the 9×13
- bake for 10 minutes until lightly brown
- remove and add the raspberry jam and the rest of the crumble
- bake for another 10 minutes until golden brown
- cool and cut into 15 bars
this meal took very little time to prepare and was a fan favourite… stay tuned for more uninspired Instant Pot recipes! 🙂
i feed a farmer 
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