Egg Roll in a Bowl

 I've been making this for a couple years and figured it was time for a permanent place here. All of the ingredients are very forgiving and you can add more or less. This was originally figured for macros. 

28 oz. Foster Farms ground turkey (from Costco), cooked

2 c. (340 g) shredded cabbage

1/2 sweet onion

1 T. avocado oil

3/4 c. shredded carrots

1.5 T. rice vinegar

.38 c. green onion, chopped

1/3 c. chicken broth

4.5 T. Bragg liquid aminos

3. T. pure maple syrup

Mix all ingredients in an instant pot. Set to cook for 2 minutes. When finished do an instant pressure release. Serve with rice, soy sauce, and sriracha if desired.

Macros per serving (recipe makes 6 servings)

Cal 283

F 11.7g

C 19.6g

P 24.5g

Mexican Goulash

I got this recipe from Abby McCoy. It makes a lot! I did it in the instant pot (just left the beans out and added them at the end). I would probably half this for my family next time (my kids weren't huge fans).

1.5-2 lbs. ground turkey
1 yellow onion, diced
2 c. uncooked quinoa
3-10 oz. can mild red enchilada sauce (I used green)
2 cans black beans
2 cans fire roasted tomatoes in juice
2 cans corn
1 red pepper, diced
1 green pepper, diced
2.5 T. chili powder
1.5 T. cumin
1.5 t. garlic powder

Dump it all in crock pot. Cook on low 5 hours or high 2-3 hours. Serve with avocados, cilantro, cheese, sour cream, etc.

Instant Pot Butter Chicken

6 (1.5 lb) skinless chicken thighs (or you can you breasts)
2 T. unsalted butter
6 garlic cloves, minced
1 onion, sliced
1 T. ginger, minced
1/2 c. unsalted chicken stock
2 T. garam masala
2 T. sugar
3 T. paprika
1 t. ground turmeric
1 1/4 t. ground coriander
1 1/4 t. ground cumin
3 T. regular soy sauce
1 c. tomato paste
1 1/2 c. plain yogurt
1/3 c. heavy cream
1/2-1 lemon, squeezed
salt for seasoning

Garnish: fresh cilantro

Brown chicken on all sides in Instant Pot on saute function in 2 T. butter. Set chicken aside. Add onions and saute for 4 more minutes. Add ginger, garlic garam masala, sugar, paprika, turmeric, coriander, and cumin and saute for another minute. Pour in 1/2 c. chicken stock and completely de-glaze pan. Turn off heat briefly. Add soy sauce, browned chicken, then lemon back to Instant Pot. Layer tomato paste on top. Do not mix. Cook on manual pressure for 6 minutes, then 10 minute natural release. Set chicken aside. Mix in yogurt and heavy cream. For smoother sauce, blend everything in the Instant Pot with an immersion blender. Taste and add salt, sugar, lemon or yogurt if needed. Add chicken back in and gently stir it up. Serve with rice or other favorite side dish. Garnish with cilantro

Instant Pot Mac n Cheese

I got this recipe from my friend. It is so good, ridiculously easy, and it heats up amazingly for leftovers! This will be on my short list for first dinner (the dinner right after school on busy nights and with the guarantee everyone is going to come home from sports hungry for second dinner).

16 oz. uncooked elbow macaroni
4 c. chicken broth
2 T. butter
1 t. hot pepper sauce
1 t. garlic powder
1/2 t. pepper
1/2 t. salt
2 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
1/2-1 c. milk

Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Place lid on the pot and set to sealing. Cook on manual function for 5 minutes. Then, do a quick release. Stir in the cheeses and milk until smooth. Season as necessary to taste.

Instant Pot Sesame Chicken (Six Sisters)

3 T. cornstarch (divided)
salt and pepper to taste
1 1/2 lb. chicken breasts, cut in pieces
2 T. sesame oil (divided)
6 T. low-sodium soy sauce
2 1/2 T. ketchup
pinch red pepper flakes
6 T. honey
3 T. water
1 T. sesame seeds

In a gallon bag, mix 2 T. cornstarch with salt and pepper. Add chicken and shake to coat. Add more cornstarch if needed. In Instant Pot, on saute function, heat 1 1/2 T. sesame oil. Add chicken and saute until all sides are brown. In a small bowl, mix soy sauce, ketchup, red pepper flakes, and honey. Pour over chicken pieces. Stir gently until coated. Place lid and seal. Cook on "manual" for 3 minutes, then do a quick release. ( I think I cooked mine for 6-7 minutes). Remove lid and add remaining sesame oil and honey and mix in. In another small bowl, mix water with remaining cornstarch. Pour in with chicken and gently stir. Push the "saute" button and let sauce thicken (2-3 minutes). Serve over rice and top with sesame seeds.

Instant Pot Carnitas with Pickled Onions

4-6 lbs. pork shoulder (I used one of the pork tenderloins that come in a pack of 2 from Costco), cut into pieces
1 T. garlic salt
1 T. cumin
2 t. dried oregano
2 t. brown sugar
1 t. dried basil
1 t. ground coriander
1 t. chili powder
1 t. paprika
2 oranges sliced in half
1 lime sliced in half
1 c. water

Combine all spices and brown sugar. Rub mixture over pork pieces and place in Instant Pot. Squeeze the juice from oranges and lime over pork. Place rinds, pulp side down, in pot with 1 c. water. Seal the pot & set Instant Pot on "manual" for 40 minutes. Once the 40 minutes is up, allow the pressure to release naturally for 15 minutes. Shred the pork. Before serving, place pork on a cookie sheet and broil to the crispiness you prefer (about 3-5 min). We served on fried corn tortillas with cilantro, avocado, and pickled onions (below).

Pickled Onions

1 red onion, halved and thinly sliced
1/2 apple cider vinegar
1/4 lime juice
1/8 c. sugar
1/2 T. salt
pinch of crushed red pepper flakes

Add sliced onions to a bowl. Pour enough boiling water over the to fully cover and count to 10. Drain onions and place in a jar or bowl. Heat vinegar, lime juice, sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes. Taste for sweetness and add more sugar if needed. Pour vinegar mixture over onions. Allow to stand at room temperature until fully cooked. Cover and refrigerate up to 2 weeks.

Refried Beans and Shredded Chicken

A friend from the ward brought us dinner after I had Ellis and it was so dang tasty. I asked her for the recipe and it was pretty vague so there are not exact measurement. Wanted to make sure I wrote it down for future reference and in case anyone else might want it. I'll try to get exact measurements next time I make these and update!

Refried Beans

3 cups dried pinto beans (this makes a lot of beans, you could always cut this in half)
3-4 pieces of bacon
1/2 onion, chopped or whole
cumin
garlic
salt
(can also add a little vinegar, I've seen this in a lot of recipes, and any other Mexican seasonings you like)

1. Soak beans for 4-8 hours. For a quick soak cover beans with a good amount of water, bring to a boil, then let sit in the same water for 1 hour. Drain.

2. Put everything in the Instant Pot and cover with water (at least 1-2 inches). You don't want to go past the half-way mark in the Instant Pot. Cook on manual with valve closed for 15 minutes then allow to naturally release.

3. Drain liquid but reserve for later. Fry beans in a couple tablespoons of lard. (You can skip this step).

4. Blend beans with hand blender. Add reserved liquid until desired consistency. Season to taste.

**The trick with these beans is you think you added enough liquid but after they sit a few minutes they will look too dry. They usually need a lot more than you think. I always like to let them sit a little while before I get rid of the reserved liquid in case they need more.


Mexican Chicken

5 chicken breasts
1 - 8 oz cream cheese
1 - 4 oz can green chilis
Pepper jack cheese

1. Spray inside of Instant Pot with cooking spray. Add 1/2 cup water.

2. Liberally season chicken breasts with salt and pepper. Put in Instant Pot. Set to manual with valve closed for 20 minutes.

3. Once beeps let sit for 5 minutes then do a quick release.

4. Shred chicken and add the rest of the ingredients.

5. Eat with tortillas and taco toppings. Cotija cheese is the best! (We love this chicken with the refried beans all in a tortilla together).

Lentil Quinoa Chili

I am always looking for vegetarian meals and this was delicious! Everyone at the Lee house loved it. If you don't have an Instapot just sauté veggies then simmer everything else until cooked through. This was a little thinner than I like chili, next time I make it I will probably omit the extra can of water or add an extra can of beans.


Ingredients

1 onion, diced
4 cloves garlic, minced
1 stalk of celery, chopped
2 bell peppers, diced
1 15 oz can diced tomatoes (I blended these before I added them)
4 cups vegetable or chicken broth
1 can water (use the can from the tomatoes)
1 cup brown or green lentils, rinsed and sorted
1 15 oz can pinto beans (or your favorite bean)
3 teaspoon chili powder
2 teaspoons cumin
1 1/2 teaspoons oregano
1/3 cup quinoa, uncooked and rinsed
1 8 oz can tomato sauce
1 teaspoons salt
1/2 teaspoon black pepper

Directions

1. Set instapot to saute mode. Saute first 4 ingredients until softened. (If in a hurry you can skip this step).

2. Place all other ingredients in instapot.

3. Top with the lid, close the valve and set the timer for 20 minutes on high (manual) pressure. (Mine took about 15 minutes or so to come up to pressure)

4. Once the pot beeps, allow to release naturally for 10 minutes, then quick release.

5. Serve with shredded cheese, sour cream, green onions, cilantro, or avocados.