Or you can stick them in the freezer and eat them later!
Be sure to go watch Karen’s (@365 Days of Slow and Pressure Cooking)
3 Dump and Go Recipes Too! You can find them here: https://www.youtube.com/watch?v=oF7CvL0bR6o&feature=youtu.be
Want to see more Instant Pot Dump and go recipes? These 4 are some of my FAVORITE: https://youtu.be/c7M6R18zg-Y
Find my favorite bendable cutting board here: https://amzn.to/35vtNpU
I would love to hear what your favorite dump and go recipes are!
Here is my FAVORITE Instant Pot – The Instant Pot Duo: https://amzn.to/33u4Wll
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Here is all you need to make these recipes:
Instant Pot Sausage Chicken and Rice
Ingredients
2 tbsp olive oil
1 onion, diced
12 oz al fresco Roasted Pepper & Asiago Chicken Sausage
1 tsp minced garlic
1 bell pepper, diced
1.5 tbsp tomato paste
1-1/2 cups jasmine rice
1 tbsp Cajun seasoning
2 cups chicken broth
Directions:
Peel and dice onion, mince garlic and dice bell pepper.
Slice all 4 of the chicken sausages into ¼ inch sized slices.
Add diced bell pepper, 1-1/2 tbsp tomato paste, 1-1/2 cups uncooked jasmine rice, 1 tbsp Cajun seasoning and 2 cups chicken broth.
Stir gently to combine.
Place lid on and seal. Cook on High pressure for 10 minutes, then do instant release to release the steam.
Stir gently and serve immediately.
MAKE IT A FREEZER MEAL
Transfer sausage and onion cooked mixture to a medium bowl to cool. Add Add diced bell pepper, 1-1/2 tbsp tomato paste, 1-1/2 cups uncooked jasmine rice, 1 tbsp Cajun seasoning and 2 cups chicken broth to a labeled container. Add cooled sausage mixture. Seal container and freeze.
COOK FROM FROZEN
Run outsides of container under hot water for a few minutes until it can be released. Pour into Pressure cooker. Place on saute feature and saute until you have around 1/4 cup of liquids in the bottom.
Place lid on and seal. Cook on High pressure for 10 minutes, then do instant release to release the steam.
Stir gently and serve immediately.
Instant Pot Sweet Chili Chicken
1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts)
half can coconut milk 200 mL/ 6.7 oz
1/4 cup sweet chili sauce
2 tablespoons reduced sodium soy sauce
2 teaspoons lime juice
1/4 teaspoon red pepper flakes
4 to 5 cups stir fry vegetables
Combine all ingredients in a Freezer Bag. When ready to cook:
Cook on high pressure for 25 minutes if frozen, 20 if thawed. Release the pressure when the Instant Pot beeps (quick pressure release).
Using a pair of tongs, carefully remove the chicken from the Instant Pot and cut. Then return to the pot.
Serve over rice, spooning the sauce over everything.
Sweet Chili Chicken Salad
Ingredients:
3 boneless skinless chicken breast
9 tablespoons sweet chili sauce
5 tablespoons soy sauce (reduced sodium recommended)
1/2 cup water
Cook on high pressure for 25 minutes if frozen, 20 if thawed. Release the pressure when the Instant Pot beeps (quick pressure release).
Using a pair of tongs, carefully remove the chicken from the Instant Pot and cut. Then return to the pot. Serve over salad.
Cinematography and Editing Provided by: Adam Moffat (www.adammoffat.com)
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