Lovin' From the Oven

Instant Pot: Asian Inspired Chicken

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Is it terrible if I don’t do my twelve days of cookies and just keeping these instant pot recipes instead? Cause I’m pretty sure that’s what’s going to happen at this point. How is it already December?!

The instant pot made me break out of my comfort zone when it comes to meat. I never cared to cook with thighs until I started cooking in the instant pot. The thighs just comes out so moist and flavorful. You can’t beat it.

I just served this over rice, like every dish in my household. I really need to start eating some more vegetables.

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Instant Pot: Asian Inspired Chicken

Ingredients

  • 1.5 lbs of boneless chicken thighs
  • 1/4 cup of honey
  • 1/4 cup low sodium soy sauce
  • 1/4 cup white vinegar
  • 2 tbsp ketchup
  • 2 tsp olive oil
  • pinch of salt
  • a dash of crushed red pepper
  • corn starch, for thickening

Directions

  1. Place the chicken into your instant pot.
  2. In a bowl, mix together the honey, soy sauce, vinegar, ketchup, olive oil, salt, and crushed red pepper. Pour the mixture on top of the chicken.
  3. Seal the lid and cook on manual high pressure for 14 minutes.
  4. Once your chicken is done, quick release the pressure. Whisk 2 tsp cornstarch with water and mix it into the pot, adding more if needed until you reach the desired thickness.
https://lovintheoven.com/instant-pot-asian-inspired-chicken/

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Instant Pot: Chao Ga (aka Chicken Congee or Rice Porridge)

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Oh my gosh, you guys. I’m the worst. I have quite a few posts in my queue and I never posted them! I’m going to try and get them all published so I can share this goodness with you. This was from when I went through my Instant Pot phase and used it for every single meal.

I still love the Instant Pot, but I use it mostly for making rice now and days since I have zero time for anything.

I know this meal as chao ga and I’ve eaten it ever since I can remember. My mom made it, my nanny made, my dad recently learned how to make it, and now I can make it too! It’s SO DARN EASY.

It’s basically just rice cooked into chicken broth with chicken. That’s it. It’s as delicious as it sounds.

I remember eating this whenever I was sick. It was my go to meal when I was feeling under the weather and it still is. 
Normally, I’d top my chao with fried onions, but I couldn’t find them at the store since I was in a rush with a toddler. I’ll definitely have to have them for next time!

from Pressure Cook Recipes

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Instant Pot: Chao Ga (aka Chicken Congee or Rice Porridge)

Ingredients

  • 1 rice measuring cup Jasmine rice
  • 7 cups water
  • 5 – 6 chicken drumsticks
  • 1 tablespoon ginger, sliced into strips
  • 2 tablespoons fish sauce
  • salt to taste
  • green onions for garnish

Directions

  1. Rinse the rice until the water is clear.
  2. Place the rice, 7 cups of water, chicken drumsticks, and ginger into the instant pot.
  3. Close the lid and make sure the valve is sealed. Cook on manual high pressure for 30 minutes.
  4. Let the pot naturally release.
  5. Use tongs and fork to separate the chicken meat from the bones. Remove the chicken skin and bones.
  6. Mix in the fish sauce and salt to taste.
  7. Serve hot topped with green onions.
https://lovintheoven.com/instant-pot-chao-ga-aka-chicken-congee-or-rice-porridge/

Instant Pot: Beef Gyros

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I still have so many instant pot recipes that I need to share with you guys. I went on a crazy instant pot kick when I first got it and made a million recipes. Now, I mostly use it for rice since I got a little lazy. It’s so hard grocery shopping with a newborn a toddler!

These beef gyros were delicious. I stuffed mine with a ton of veggies, but my DH left his plain with meat and sauce. 

The meat came out of the instant pot extremely moist and flavorful. I thought the cooking time seemed a little long at first, but it turned out fine. 

You can even eat the beef with rice if you want. It’d also be great in a regular sandwich if you don’t have any pita bread to go with it.

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Instant Pot: Beef Gyros

Ingredients

  • 1/2 onion, sliced thinly
  • 1 1/2 lbs beef chuck roast sliced into thin strips
  • 2 tablespoons olive oil
  • 2 tsp minced garlic
  • 1/2 tsp dried basil
  • pinch of salt and pepper
  • juice of 1 lemon
  • 1/3 cup water

Directions

  1. In your instant pot, place the onions on the bottom. Put the meat on top of the onions and add the rest of the ingredients.
  2. Close and seal your instant pot. Cook on manual high pressure for 30 minutes.
  3. Let it naturally release for 12 minutes before quick releasing the rest.
  4. Give it a stir and add more salt/pepper to taste.
  5. Serve inside pita bread with lettuce, tomatoes, hummus, or tzatziki.
https://lovintheoven.com/instant-pot-beef-gyros/

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