Note: You need an Electric Pressure Cooker to make this recipe.
Monterrey Chicken Foil Packets Stars of the recipe:
1 lb. boneless and skinless chicken thighs 1/2 c. barbecue sauce 1/2 c. shredded cheddar cheese 1/2 c. bacon bits or 2 or 3 bacon slices cooked and crumbled Steps:
Cut the foil into 12-inch by 12-inch squares. You’ll need 4 squares. Lay a piece of chicken in the middle of the foil. Sprinkle each piece of chicken with cheddar cheese and bacon. Pour barbecue sauce over the chicken, cheese, and bacon. Wrap the foil around the chicken so that it is sealed. Pour a cup of water into the electric pressure cooker. Carefully place the trivet on top of the water. Gingerly add the foil packets. Manually set the electric pressure to 35 minutes on high. Place the lid on it making sure the vent is set to seal. Once cooked, allow to naturally release for 10 minutes and then open the seal so that it can finish releasing the pressure. Remove the lid and take the packets out of the pressure cooker carefully. Enjoy with extra cheese on the chicken.
Have a magical day,
Jump ahead to the recipe
The boys do not like when Hubby makes pasta dishes because he doesn’t always drain the pasta. He’ll rather use a slotted spoon to get out the pasta. Needless to say, it becomes very mushy.
So whenever we do have any pasta dishes, I’m the only one who cooks or if he cooks the pasta, he needs to be reminded to drain the pasta. I know us bugging him drives him crazy.
Making the spaghetti in the pressure cooker eliminates the need to drain the pasta because all of it is made in one pot.
Youngest is not always the best eater. He doesn’t always eat a lot of food at meals. When he ate 2 servings of the spaghetti, I knew this recipe was a keeper.
Hubby doesn’t always want to eat leftovers even though I plan for them during the week. He actually volunteered to eat the leftovers the next day. This also told me that this recipe was a keeper.
What you need for the recipe
spaghetti noodles ground beef jar of spaghetti sauce water Italian seasoning optional: diced onions Pressure Cooker Spaghetti
Pressure Cooker Spaghetti
Ingredients 0.5 pound of spaghetti noodles 0.5 pound of ground beef 1 (26 oz.) jar of spaghetti sauce 1 (26 oz.) jar full of water plus about 2 to 3 Tbsp. more of water 1 small or 1/2 large onion, diced – optional 1 Tbsp. extra virgin olive oil or avocado oil – optional
Directions Set your electric pressure cooker to saute. If you are going to add onions to your spaghetti, add the oil and then the onions. Cook the onions for 4 to 5 minutes or until translucent. Remove from the pot. Add the ground beef to the pot. Cook until no longer pink. Make sure you break up the ground beef so the pieces are equal pieces. (About 5 minutes) Drain the fat from the ground beef. Add the spaghetti sauce, water, Italian seasoning, and onions, if using them. Stir. Add the spaghetti noddles. (Break them in half.) Make sure the noodles are covered with sauce and water. Add a little more water, if needed. Set the pressure cooker to manual 8 minutes. Put the lid on the pressure cooker making sure the valve is set to seal. When it’s done cooking, quick release the valve. Stir the spaghetti. Enjoy with Parmesan cheese, if desired.
You can use ground turkey instead of ground beef. If you want to make it vegetarian, you can use the beefless beef from Trader Joe’s. Just start with step 4 unless you are adding the onions.
Have a magical day,
As I stated in my Menu Planning blog post, I’m part of the launch party for Eat at Home’s newest cookbook. (For more information about the cookbook, click here.)
Tonight Hubby and the boys are going to have the Memphis BBQ Chicken Tacos before heading to either work or our town’s block party. The recipe calls for cooked chicken. I used my Instant Pot to poach the chicken.
Since our area has a heat advisory, it was nice not having to warm up the kitchen in order to poach the chicken.
I used fresh chicken breasts today but you can use frozen chicken breasts instead.
What is needed for this recipe:
chicken breast or thighs, fresh or frozen
water or chicken broth
seasoning: 21 Seasoning Salute, Trader Joe’s seasoning salt, Everything but the bagel seasoning, or salt and pepper
1 lb. chicken breasts or thights
1 c. water or chicken broth
1/2 Tbsp. to 1 Tbsp. seasoning (See What is needed for this recipe for ideas)
Place chicken breasts in Instant Pot.
Sprinkle with seasoning.
Pour water or broth over the chicken.
Manually set the Instant Pot for 10 minutes or 12 minutes. (10 minutes for fresh, 12 minutes for frozen)
Once cooked, allow the pressure to naturally release.
Shred with forks or use your Kitchen Aid.
Enjoy in your favorite recipe.
Have a magical day,
The Wee One loves this applesauce. He had two bowlfuls at our Sunday dinner.
It take a little time to prep the apples but it’s worth it when you smell the delicious aromas of cooking apples with cinnamon and pumpkin pie spice.
I used gala apples, golden delicious, and Macintosh apples at different time. Each one was delicious as applesauce.
Instead of refined sugar, I used coconut sugar which has a lower glycemic index than white sugar. (35 instead of 60 so your blood sugar won’t spike as easily.)
Since I’ve been loving pumpkin spice lately, I use pumpkin spice instead of cinnamon. You can use either spice.
Cooked down apples
To make it Whole 30 friendly, omit the sugar. Remember only eat a little bit of fruit while on the Whole 30 because you don’t want to feed your sugar dragon.
Pressure Cooker Applesauce
– 2 to 4 pounds apples: peeled, cored, and sliced
– ¼ c. water
– ¼ c. sugar
– 2 tsp. Cinnamon or pumpkin pie spice
Prepare the apples. Add to the pressure cooker.
Pour the water over the apple. Sprinkle the sugar and spice over the apples.
Put the lid on the pressure cooker.
Manually set the pressure cooker to 5 minutes.
When the apples are finished cooking, allow the pressure cooker to naturally release pressure for 20 minutes.
After the pressure cooker’s pressure has been released, open the lid and place the apples in the blender.
Blend until smooth. (About a minute)
Enjoy cold or warm!
Welcome to our Tuesday recipe of the week. This week’s recipe if for pressure cooker chicken pot pie.
Continue reading “Pressure Cooker Chicken Pot Pie”
Happy 6 year anniversary of this blog!
My mother-in-law used to make Hubby porcupine balls when he was growing up. So these are his favorite meal.
Continue reading “Porcupine Balls with Gravy (Pressure Cooking)”
As I have said previously, there are a few items that I cannot cook to save my life. Hard boiled eggs are one of those items.
I’ve shared my technique for making them in the
. This is my technique for making the hard boiled eggs in my pressure cooker. oven
Continue reading “Pressure Cooker Hard Boiled Eggs”
As I have said in previous blogs, there are two food items that I seem to not to be able to make in the traditional manner. Those are hard boiled eggs and mashed potatoes. On Thanksgiving eve, I tried to make the mashed potatoes and then had to call my mother-in-law to ask her to make the mashed potatoes.
So on Valentine’s Day, I decided we were going to have oven fried chicken. What goes great with the oven fried chicken? Mashed potatoes. I was a brave little soul and made them in the pressure cooker. They were delicious!
Continue reading “Pressure Cooker Mashed Potatoes”
One of my favorite comfort food is macaroni and cheese. I have shared my favorite slow cooker
mac and cheese, healthier mac and cheese, and make over mac and cheese. Now I’ve found another favorite macaroni and cheese.
This recipe takes less than 30 minutes from start to finish. Yum!
I use an electric pressure cooker.
Pressure Cooker Mac and Cheese
Stars of the recipe:
1 lb. elbow macaroni
2 Tbsp. butter
1 Tbsp. mustard
1 – 2 tsp. salt
4 c. water
1 (12 oz.) can of evaporated milk
2 c. cheddar cheese (
I used sharp cheddar.)
Place the macaroni, butter, mustard, salt, and water in the pressure cooker. Put the lid on the pressure cooker.
Set it to pressure cooker for 5 minutes. When it’s finished, quick release the pressure.
Switch the setting to saute. Add the evaporated milk. Taste one the macaroni noodles. It should be al dente and cooked through out. If not, let it simmer for a few minutes.
Slowly add the cheese. Stirring each time you add the cheese.
After adding all the cheese, let the macaroni and cheese sit for 5 minutes.
This post has been linked to Miz Helen’s Cottage’s