By now you’ve likely picked up the new kitchen appliance that everyone can’t seem to get enough of these days. The Instant Pot seems to have been an instant success. We will occasionally visit recipes for the Instant Pot on Tuesday’s Home Cooked blog posts. We thought we’d start with one of the most basic and commonly made dishes, Chicken & Rice. We sourced this recipe from delish.com. It’s pretty spot on in our opinion though we did parenthetically note one adjustment that we found beneficial. Enjoy and bon appétit!
1 tbsp. olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. smoked paprika
1 c. white rice
Freshly ground black pepper
1 1/4 c. low-sodium chicken broth or water (we recommend 1 3/4 – 2 c.)
2 medium carrots, diced
1 red bell pepper, chopped
3 boneless skinless chicken breasts
chopped parsley, for garnish
Preheat Instant Pot by setting to “Sauté”. Add olive oil and cook onion until slightly softened for 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.
Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.
Close lid, change setting to manual or “Pressure Cook” and set for 8 minutes on high. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.
This was a staple in my household when I was growing up. The slow cooker (we called it the crock pot) made life easy and delicious with two working parents. One addition that was often included in our family’s Beef Burgundy was sour cream. While not included below, it’s a great touch to add a little more creaminess.
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Hot cooked noodles, optional
In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.
Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.
Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve with noodles if desired.
Here’s a little background if you are not familiar with the BBQ Pit Boys. Currently the BBQ Pit Boys have 650+ recipe videos with over 220 million + YouTube video views along with our dedicated subscriber base of 1.2 million + Subscribers. They are ranked in the top 5% of all YouTube Channels. In addition, their videos have been watched several million times worldwide from links posted on external websites. They have a solid base of postings and fan re-posts on Twitter, Pinterest, Instagram and Facebook.
Enough about their presence. Let’s get to some of our favorite sides.
Taters Gone Wild, these BBQ Pit Boys stuffed Baked Potato Bombs are kick-ass good eatin’ at any Pit, family picnic or tailgating party. So crank up the music, put your BBQ Shoes on, pop open a beer, and grab some spuds because Taters don’t get any better than this.
For this Potato Bombs recipe you’re going to need the following ingredients:
Russet potatoes Sour Cream, use your favorite.
We used a combination the following cold cuts of meats:
Ham Sliced Turkey Bruscuto Corned Beef Italian sausages, Breakfast sausage Smoked German sausage Hot Dogs Cooked Bacon
Use an apple corer to take the centre out of the potato and keep the core . You’re going to use it to plug each end to hold in the stuffing. 3/4 fill the cavity with your selection of meats and cheeses and use the core to plug each end of the potato to seal it up. Take a slice of uncooked bacon and wrap the potato around the outside, the bacon will tighten up as it cooks wrap the stuffed Potato with aluminum foil. Note, many people ask about which side of the aluminum foil is the right side to use,, use any side you like, it’s an urban myth that there is a right or wrong side
Cook on a preheated gill at 375 -400 f ( 190-200 C), for about 1 hour, maybe 1 hour 15 min until they are done At about halfway through the cook, flip and rotate the potatoes to ensure even cooking.
Finley chop up some scallion (spring onion) and mix with the sour cream and add to the cooked potato bomb.
Seafood Stuffed Clams recipe by the BBQ Pit Boys that combines Rhode Island Littleneck Clams, Maine Lobster, Louisiana Shrimp, and Alaskan King Crab for a crowd pleasing barbecue side dish.
THE INGREDIENTS YOU’LL NEED:
Clam shells – 12 cleaned
Shrimp – 4 Louisiana style
Maine lobster claws – 2
King crab legs – 2
Rhode Island clams – 1- 2 lbs. (wash in water to remove sand)
Onion – 1
Garlic – 2 cloves
Salt – to taste
Chicken broth – 2, 14 oz. cans
Baby clams – 1, 12 oz. can, whole clam meat
Butter – 1 stick
Seasoned stuffing mix – 8 cups or 1 lb.
Extra virgin olive oil – 4 Tablespoons
DIRECTIONS: GETTING READY
1. Bring grill temperature up to 350 – 400 degrees Fahrenheit, with coals offset for indirect cooking. For Steamed Crab, Clams, Lobster, Shrimp: 2. Wash clams to remove sand. 3. Place a cast iron skillet directly over the coals to heat. 4. Add ½ -1 cup of water to skillet. (You can use white wine or broth for steaming) 5. Place clams, king crab, lobster claws, and shrimp in pan. (Use your favorite or what’s available in your area) 6. Cover with foil and steam for 8-10 minutes or until clams open. 7. When done steaming, remove pan from direct heat and place opposite coals. 8. Reserve broth from skillet. Prepare Stuffing Mix: 9. Place another cast iron skillet over hot coals. 10. Heat 2-3 Tablespoons of extra virgin olive oil. 11. Mince 2 cloves of garlic and dice ¼ cup of onion. Add to skillet to lightly brown. Leave grill uncovered. 12. Add 2 Tablespoons of butter to pan, stir. 13. While garlic and onions are cooking, remove clam, crab, and lobster meat from shells. Be sure there aren’t any shells mixed in with the meat. 14. Cut up shrimp and combine all meat together. Chop and set aside. 15. Take seasoned bread crumbs and place in a large bowl. 16. Mix in; 2 cans of chicken broth, broth used for steaming, 1 can of baby clams, steamed clam, crab, shrimp, and lobster meat. 17. Add in garlic and onions from skillet. 18. Combine thoroughly. Stuffing should be moist.
19. Maintain grill temperature of 350-400 degrees Fahrenheit. 20. Roll stuffing mixture into a ball. 21. Stuff mixture into clean clam shells. 22. Place stuffed clam shells opposite hot coals for indirect cooking. 23. Cover grill and cook 15-20 minutes. Cooking times may vary depending on grill temperature.
24. Transfer stuffed clams to a serving platter. 25. Place a ‘pat’ of butter on top of each stuffed clam.
26. Serve as a side dish or appetizer. 27. Sit back, relax, and enjoy!!
SMOKE GRILLED ONION SOUP
SMOKE GRILLED ONION SOUP
This grilled onion soup recipe by the BBQ Pit Boys is an onion lovers classic. Large smoked sweet onions gently simmered for a couple of hours in beef stock makes it a barbecuing favorite side or main dish.
THE INGREDIENTS YOU’LL NEED:
4-5lbs large Onions
31/2-4 Quarts Beef Stock
4 tbs. Worcestershire Sauce
Brandy or Whiskey
Bread or Croutons
Slice onions at least 1/4 inches thick as shown. Coat with butter and/or oil. Place in grill opposite the coals for about 10-15 minutes to brown slightly but remain firm. Add some wood chunks or chips to the fire for a slight smoke. Remove from grill and chop onions to desired size, large chunks or diced. Add 3.5 to 4 quarts Beef Stock to pan. Add 12oz. of beer and a few oz. of your favorite Brandy or Whiskey (optional), 4tbs Worcestershire sauce, and 2tbs. mustard. Close grill cover and then slow simmer for about an hour or more. Serve with shredded cheese on top and some fresh toasted bread or croutons.
You read that right. Do you like lasagna? How about burritos? And enchiladas? Consider this layered, saucy chicken dish a hybrid of all three.
This recipe comes to us from Denise at mylifecookbook.com. There are links below to see more from My Life Cookbook that we encourage you to check out and enjoy!
4 small flour tortillas
1 1/4 cup salsa
1/2 can refried beans.
1 1/2 cups cooked chicken
1 1/4 cup shredded cheddar cheese
PUTTING THE BURRITO LASAGNA TOGETHER
The 5 ingredients are cooked chicken, salsa, cheese, tortillas, and refried beans. So to make this dish, you want to use a springform pan so that it holds [its] shape. I first spread some refried beans on a tortilla and then placed it on the bottom. Then I added the (frozen) shredded chicken, spooned the salsa and finally sprinkled some shredded cheese. I repeat the layers 3 times and then placed a final tortilla on top with just the salsa and cheese.
HOW TO BAKE LASAGNA IN THE INSTANT POT
Place the trivet in the Instant Pot and add 1 cup of water on the bottom. Place the springform pan on the trivet and press the manual button for 10 minutes and let it cook. When it’s done use a quick release. Take it out of the pot and let it sit for 10 minutes before taking it out of the springform pan.
As I said it’s easy and doesn’t take much time and is a great quick and easy dinner. I hope you like it as much as we did. Enjoy!
Spray your springform pan with cooking spray.
Take 3 tortillas and spread the refried beans evenly on each.
Place the first tortilla in the springform pan and then add 1/3 of the chicken meat.
Add 1/4 of the salsa on top of the chicken and then sprinkle 1/4 of the cheese.
Repeat for two more layers.
Add the last tortilla and top with remaining salsa and cheese.
Add trivet to the Instant Pot along with 1 cup of water.
Place the lasagna on the trivet, lock the lid and turn the pressure release to the back.
Use the manual button to cook for 10 minutes.
When finish(ed), move the release button to vent for a quick release.
Take out the springform pan (be careful it’s really hot) and let sit for 10 minutes before serving.