Instant Pot BBQ Mac

2 pounds raw chicken (breast or tenders, but cut them a little smaller if they are breasts so they cook faster in the instant pot, like 4-6oz each)

2 Tbsp onion flakes (or 1/2 chopped onion you can sauté before adding the rest of the ingredients) 

Generous Sprinkle of chili powder and small dash of cayenne pepper for some more kick.

16oz box of noodles (or the 18oz pkgs from Costco) If you use a smaller noodle like macaroni add less water. 

2 cups chicken broth

1 18oz jar of BBQ sauce (I used G Hugh’s sugar free sweet and spicy for a little kick, but any will do!)

1 cup water (I use the empty bottle of bbq sauce to measure the water to get all of the sauce out!)

2 cups of shredded cheese (cheddar or a blend)

Pour in 1 cup of broth in the bottom of the instant pot, add the rest of the ingredients in order, minus the cheese. Turn on instant pot to pressure cook for 12 minutes. When it’s done, release pressure and remove chicken to shred. Add the chicken back in and add the cheese. Stir and serve! 

Kristi's Cottage Cheese Ranch Dip

1 container cottage cheese

1 container sour cream

1 ranch packet

Optional: 1 can baby shrimp

Addie's Red Pepper Dip

3/4 Cup Mayo

1 8oz pkg Cream Cheese

2 Tbsp minced onion

3 cloves minced garlic

1 Tbsp dijon mustard

 1 7oz Jar Roasted Red Peppers (chopped if you can find them)

12 oz shredded pepper jack cheese

Combine first 5 ingredients to mix.  Add the peppers and cheese.  Bake at 350 for 30-45 minutes. Serve with chips or bread or veggies, or just eat it with a spoon. HAHAHAH

Instant Pot Spaghetti “Bake”

 

Serves 8 (Serves 4)

1 1/2 pounds ground turkey (1 pound)

1tsp salt (3/4tsp)

1/2 tsp garlic powder (1/4tsp)

16oz box whole wheat noodles (8oz)

32oz jar spaghetti sauce (24oz jar)

2 cups water (1 cup)

8oz cream cheese (4oz)

1 1/2 tsp Italian seasoning (1tsp)

Using sauté, cook the ground turkey with the salt and garlic powder. Remove excess grease. Dump the box of noodles on top of the meat, add the jar of sauce, plus the water. (I usually use the jar to measure the water and get all the spaghetti sauce out of the jar.) Cut the cream cheese into about 8 pieces and place them on top kind of pushing them down into the sauce. 

Close the lid and cook for 8 minutes on manual. Release pressure when done. Stir, and serve! Top with Parmesan if you want. Good either way.

Sunday Beef Stew

 From Kate at Our Best Bites

Andrea's Ñoquis (gnocchi)

Instant Pot Hawaiian Haystack

3 Tbsp of onion flakes (or you could use one chopped onion, and sauté it in oil before adding the rest of the ingredients)
1/2 tsp garlic powder (or 3 cloves of minced garlic)
1/2 tsp pepper
1 tsp salt
2 cups chicken broth
1 can coconut milk
2 cups brown rice, rinsed
1 1/2 pounds chicken breast (I use 2-3 frozen Costco breasts)

Add all of the ingredient into the instant pot, except chicken. Stir to combine. Nestle the chicken breasts into the rice mixture as much as possible. Secure lid and set to manual for 24 minutes. Once done, release the pressure. Remove chicken to shred, then add back into the rice and stir. Cover with toppings and enjoy!

Our favorite toppings...
Shredded cheese
Olives
Mandarin oranges
Pineapple
Green onions
Chow mein crunchy noodles
Chopped tomatoes
Chopped peppers
Anything else that tickles your fancy.