Pizza grilled cheese

Ingredients

• 1 tbsp. unsalted butter
• 4 slices Bread of your choice
• 4 slices mozzarella cheese
• 18 slices pepperoni cooked in microwave for 20 seconds

For the garlic butter

• 3 tbsp. unsalted butter
• 1/4 tsp. fresh or dried parsley
• 1/4 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• 1/8 tsp. salt

Instructions

1. In a medium skillet set over medium-low heat, add the butter and melt. Place two pieces of toast side by side.
2. To each slice of bread, add a slice of mozzarella, 9 pepperoni, and another slice of mozzarella. Place remaining slices of bread on top.
3. Cook on each side for about 3 minutes or until the cheese is melty.
4. Meanwhile, make the garlic butter. In a small microwave safe bowl, add the butter. Heat until melted. Stir in parsley, Italian seasoning, garlic powder, and salt. 
5. Using a pastry brush, brush on both sides of grilled cheese. Cook on each side for 30 seconds. Remove, sprinkle with parmesan cheese and dip in your favorite marinara.

Instant pot spaghetti and meat sauce

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound ground beef 
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 cups water, divided
• 1 (24-ounce) jar marinara or tomato-based pasta sauce
• 8 ounces dry spaghetti

1. Sauté the beef. Turn an electric pressure cooker on to sauté. Once heated, add the olive oil and beef. Break the beef up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes.
2. Add 1/2 cup oƒ the water, then the sauce. Turn oƒƒ the sauté ƒunction and add 1/2 cup oƒ the water to the pot. Scrape the bottom oƒ the pot to remove any stuck-on bits. Add the sauce and stir to combine well.
3. Break the spaghetti in halƒ and layer in the pot. Break the spaghetti strands in halƒ and spread them in one or two layers over the ground beeƒ mixture. Do not stir ƒrom this point on.
4. Add the remaining water but don’t stir. Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, twist on the lid, and shake gently) and then pour the water over the pasta. Remember — no stirring here.
5. Set the pressure cooker to HIGH ƒor 8 minutes cook time. Seal the pressure cooker. Set to cook on HIGH pressure ƒor 8 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.  
6. Use a quick release to release pressure and stir. Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up. Open the pressure cooker and stir the spaghetti into the sauce. Turn oƒƒ the pressure cooker and remove the insert ƒrom the pressure cooker. Serve immediately
7. .

Thai chicken meatballs

Ingredients

Chicken

• 400 grams/14 oz. ground chicken
• 1 teaspoon Crushed garlic
• 1 teaspoon Mild chilli paste
• 1 teaspoon Minced ginger paste
• 1 teaspoon soy sauce 
• 1 teaspoon Onion powder
• 1 cup Jasmine rice
• Green beans
• salt to taste

Satay Curry Sauce

• 1 garlic clove, crushed
• ½ teaspoon Ginger, finely grated
• ½ tablespoon mild chilli paste
• 2 tablespoons crunchy peanut butter
• ¾ cup light coconut milk
• 1 teaspoon honey
• 1 teaspoon Soy Sauce
• 1 teaspoon fresh lime juice
• 1 tablespoons Curry Paste

Instructions

• Cook rice.
• Boil a saucepan of water ready for the green beans.
• Making the meatballs: In a bowl, add the chicken mince, ginger, garlic, chili, soy sauce and onion salt. Divide into 12 pieces and roll into meatballs.
• Heat a large non stick frypan on medium heat and add the meatballs. After they have lightly browned, put a lid on to keep the heat in. They should take about 10 to 12 minutes to cook.
• Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
• Add the coconut milk and stir in for 1 minute
• Add the peanut putter and stir in until it melts.
• Add the curry paste, granulated sugar, light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
• Cooking the beans: While the meatballs and curry sauce is cooking, add the beans to the saucepan of boiling water. Cook for 3 to 4 minutes and remove from the heat
• Putting it together: add the rice, meatballs, and pour over the curry sauce. Add the beans, slice of lime, dried shallots and fresh spring onions.

Slow cooker beef satay

• - 500 g (17.5 oz) rump steak, thickly sliced
• - 2 tsp peanut oil
• - 1 onion, sliced
• - 1 red bell pepper, thick slices
• - 1 tsp garlic, crushed
• - 1 tsp ginger, crushed
• - 1 tsp red chili flakes
• - 2 tsp brown sugar
• - 1 Tbsp soy sauce
• - 3 Tbsp peanut butter
• - ½ cup coconut milk
• - ½ cup beef stock
• 
  
• 1. Quickly brown the beef in a frypan, drain any excess fluid.
• 1. 2. In a slow cooker, add all of the ingredients.
  2. 3. Stir to combine and cook on low for 8 hours.
  3. 4. Serve with white rice.

Instant pot jumbalaya

Ingredients

• 1 lb. shrimp, peeled and deveined
• 1 Tbsp Creole seasoning 
• 1 Tbsp vegetable oil
• 12 oz. Andouille sausage cut into 1/2 inch slices
• 12 oz. boneless skinless chicken thighs cut into 1-inch pieces
• 1 cup onion chopped
• 1 cup bell pepper chopped
• 1 cup celery chopped
• 1 tbsp garlic minced
• 1 tsp dried thyme
• 1/2 tsp salt or to taste *
• 1 tsp   worcestershire sauce
• 2 cups chicken broth 
• 2 small bay leaves or 1 large
• 14.5 oz. diced tomatoes
• 1 1/2 cups long grain white rice

• Dry shrimp with a paper towel, rub with 1 tsp of Creole seasoning and set aside.
• Press 'Saute' and add oil to inner pot of the Instant Pot.
• Once the oil is hot, add andouille sausage, and saute until browned, about 6 minutes. Use a slotted spoon to transfer to a medium bowl and set aside. If the sausage browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.
• Add chicken to the inner pot, and cook until browned, about 5 minutes. Use a slotted spoon to transfer to the bowl containing the sausage, and set aside. If the chicken browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.
• Add onions, bell pepper, celery, and garlic. Stir until onion is translucent.  The liquid released from the vegetables should be enough to deglaze the pan.  If it's not, add a tablespoon or more of broth to deglaze.
• Add thyme, remaining Creole seasoning, salt, worcestershire sauce and stir to coat, about 30 seconds.
• Stir in chicken broth and bay leaves.  Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.
• Stir in the reserved sausage and chicken.  
• Add the tomatoes and spread out with a spatula, but don't stir.
• Add the rice and gently push down with a spatula till immersed in the liquid, but don't stir in.
• Close the lid and pressure cook on high pressure for 7 minutes.
• Do a Quick Release and open the Instant Pot.
• Carefully stir in shrimp. Take care to not allow too much steam to escape because the shrimp will cook in the residual heat.
• Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for about 10 minutes. Jumbo shrimp may require an additional 5 minutes. If you have trouble closing the lid, move the steam release to 'Vent', close the lid, and move it back to 'Seal'.
• Open the Instant Pot and add parsley. Gently stir the jambalaya. Allow the Instant Pot jambalaya to rest for a few minutes. Garnish with shallots, if using.
• Serve with hot sauce on the side.

Instant pot butter chicken

Ingredients

• 6 (1.5lb) skinless chicken thighs
• 2 tablespoons (25g) unsalted butter
• 6 (26g) garlic cloves , minced
• 1 (250g) onion , sliced
• 1 tablespoon (15g) ginger , minced
• ½ cup (125ml) unsalted chicken stock 
• 1 ½ cup (370g) plain yogurt
• 1 cup (225g) tomato paste
• 2 tablespoons (24g) garam masala
• 2 tablespoons (24g) sugar
• 3 tablespoons (22g) paprika
• 1 teaspoon (2g) ground turmeric
• 1 ¼ teaspoon (2.5g) ground coriander
• 1 ¼ teaspoon (2.5g) ground cumin
• 3 tablespoons (45ml) regular soy sauce
• ⅓ cup (83ml) heavy cream
• ½ - 1 (20ml - 35ml) lemon juice , fresh squeezed
• Salt for seasoning

Instructions

• Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add 2 tbsp unsalted butter. Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side. Set aside the browned chicken thighs.
• Saute Onions and Spices: Add sliced onions in Instant Pot, and saute for 4 minutes. Add minced ginger, garlic, 2 tbsp garam masala, 2 tbsp sugar, 3 tbsp  paprika, 1 tsp  ground turmeric, 1 ¼ tsp ground coriander, and 1 ¼ tsp ground cumin. Then, saute for another minute.
• Deglaze Instant Pot: Pour in ½-3/4 cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.
• Pressure Cook Butter Chicken: Add 3 tbsp regular soy sauce, browned chicken thighs (& the meat juice!), then add freshly squeezed lemon juice from half a lemon in Instant Pot. Layer 1 cup tomato paste on top and do not mix! 

  Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release. 

  *Pressure Cooking Time Chart:

  -Chicken Breasts: High Pressure 5 mins

  -Boneless Chicken Thighs: High Pressure 5 mins

  -Chicken Drumsticks: High Pressure 7 mins

  -Chicken Cubes: High Pressure 2 mins

  Remove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.
• Make Butter Chicken Sauce: Set aside the chicken thighs in a serving bowl. Mix in 1 ½ cup (370g) plain yogurt and ⅓ cup (83ml) heavy cream. For smoother butter chicken sauce, blend sauce with an immersion blender. Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt. 
• Serve: Add chicken thighs back in Instant Pot, then give them a quick mix. Garnish with cilantro. Serve with your favorite side dishes. 

Instant pot chicken burrito bowls

INGREDIENTS:

 
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) can chopped green chiles
• 1 cup long-grain rice
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

 
1. Add chicken, taco seasoning and chicken broth to an Instant Pot and gently toss to combine.
2. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice (push rice gently down so it is covered with liquid, but do not fully stir in)
3. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
4. Serve immediately, garnished with cilantro, if desired.