Lovin' From the Oven

Instant Pot: Applesauce

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This was the first thing I made in my instant pot and it’s seriously the best way to break it in. I was so worried about recipes– how long I should cook it for, if it was actually sealed, the steam coming out… this eased my mind in minutes.

As I sat by my instant pot and watched the timer count down, I became more and more eager to open the top. I don’t have an immersion blender like most recipes call for so I was curious to see how much I needed it. Did I need to Amazon overnight it?

The answer is nahhhhhh. The apples were already so soft and crumbled on its own with the movement of a wooden spoon. Since I liked my applesauce a little chunky anyway, I left it as is. You could certainly blend it even further if you want a smoother texture. I didn’t find it necessary.

I wouldn’t say that making applesauce is cheaper than buying it (it’s definitely not), but it’s nice to make for you babe’s first food or for times when you just want to adjust your own applesauce.

I don’t see myself making applesauce that often, but it’s nice to know that I can!

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Instant Pot: Applesauce

Ingredients

  • 8-10 apples, cored, peeled, and sliced into quarters (I used honeycrisp)
  • 1/4 cup water
  • 2 tsp cinnamon

Directions

  1. Place all of the ingredients into your instant pot and stir.
  2. Cook on manual high pressure for 8 minutes.
  3. Let natural release for 2-3 minutes before manual releasing the rest.
  4. Stir, store, and refrigerate!
https://lovintheoven.com/instant-pot-applesauce/

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Pesto Chicken Egg Muffin Bake

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My DH started doing a low carb diet, so I wanted to make something for him that was easy to grab and heat up in the mornings before work. This is seriously the easiest thing to make and you only have to make it once a week. Prep and bake it Sunday night, pop them in the fridge, and sleep in a little bit the morning after!

Good thing is toddlers love it, too. Everyone in your family can eat these. My DH smothers them in hot sauce, but I just cut them into pieces for Ellie. 

To heat them up, just microwave them for 30-45 seconds. You could probably even freeze them if you need, but we ate them all within a couple of days so there was no need for that here.

These muffin cups are also very versatile. You can omit the pesto, change the meat, add some veggies… the options are endless!

You could make it easier and bake them in liners, but I prefer spraying the pans. Enjoy!

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Pesto Chicken Egg Muffin Bake

Ingredients

  • 12 eggs
  • 2 tablespoons milk
  • 1 tablespoon pesto
  • 1/2 cup cheddar cheese
  • 6 oz chopped chicken breast deli meat
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions

  1. Preheat oven to 350 degrees. Spray two muffins tins with baking spray. This recipe made 16 muffins for me, so I sprayed one entire tin and part of another.
  2. In a large mixing bowl, whisk together the eggs, milk, and pesto.
  3. Stir in the cheddar cheese, chopped chicken, onion powder, salt, and pepper until evenly mixed.
  4. Pour into prepared muffin tins 3/4 of the way full.
  5. Bake for 20-25 minutes.
https://lovintheoven.com/pesto-chicken-egg-muffin-bake/

Instant Pot: Wendy’s Copycat Chili (adjusted)

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I don’t know why it took me so long to hop on the instant pot train. I’ve been using it non stop ever since I got it last week. I bought it on a whim when the price couldn’t be beat. I’ve made a couple of dishes in it now and each one is better than the last. If you don’t have one yet, I highly recommend investing in one! This isn’t even a sponsored post. This is just me, speaking from the bottom of my mom heart. When there’s not enough time to prep and stand in the kitchen all day, the instant pot saves the day. 

My DH is currently doing a low-carb diet, so I decided to make a chili for him. I adapted the recipe to add double the meat and half the beans. It’s the perfect dish for him to take to work. I also cut down on the amount of celery for him.

I eat my chili with endless oyster crackers (why do they taste so dang good? I gave Ellie one and she kept asking for more) and some cheese. You can even top a dollop of sour cream on yours if you’d like.

This was my first time making chili and it was a wonderful first try. I’d make this recipe again and again without hesitation. If you have any instant pot recipes that you love, please let me know! And be prepared for lots of instant pot recipes coming up!
Recipe adapted from A Night Owl Blog.

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Instant Pot: Wendy’s Copycat Chili (adjusted)

Ingredients

  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 2 lb ground turkey (you could also use ground beef)
  • 1/2 large onion, chopped
  • 1 large red bell pepper, chopped
  • 4 stalks celery, chopped
  • 1 package McCormick's Hot Chili Seasoning
  • 1 cup water
  • 1 15 oz can dark red kidney beans, drained
  • 2 10 oz can RoTel with chile
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 tbsp corn starch

Directions

  1. Set your Instant Pot to saute. Add in the oil and garlic.
  2. Once the oil and garlic start simmering, add ground turkey and brown.
  3. Mix in the chopped onion, bell pepper and celery to the pot.
  4. Cook until the onion starts being translucent.
  5. Add McCormick's Chili Seasoning and water. Mix well.
  6. Add kidney beans, RoTel, diced tomatoes, and tomato sauce to the pot and stir.
  7. Close your instant pot and make sure the valve is sealed. Set it to manual for 10 minutes.
  8. Let your Instant Pot naturally release.
  9. Once done, mix the corn starch with some cold water before stirring it into the pot to thicken the sauce.
https://lovintheoven.com/instant-pot-wendys-copycat-chili-adjusted/

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