If you live in the same area as we do then your children are
all starting to go back to school, either this week or next week. With two of
our girls in school programs now our days are starting to get busier—plus, for
us, harvest time is right around the corner.
I’ve been playing around with recipes in my instant pot all
summer and by far my favorite thing to make in it is yogurt but I also really
enjoy how easy and QUICK it is to make a simple and delicious meal for my
family in under 30 mins using just one cooking appliance.
I’m going to share two family friendly recipes with you
today, Chicken Alfredo & Spaghetti. Basic right? Yes, but so good and too
easy—especially if you’re in a post-school, pre-evening event dinner rush.
Classic Spaghetti
1 lb ground beef [pre-cooked or browned on the instant pot sauté
function]
1 clove of garlic, minced
¼ cup of onion, diced
1 jar of pasta sauce [we love the classico brand]
2 cups of water
8 oz dry spaghetti noodles, broken in half
Extra toppings: grated parmesan
cheese & fresh parsley
Directions:
Put Instant Pot on sauté.
Add olive oil, onions, and garlic
and cook until onions are softened a bit.
Add ground beef and cook until
pink is gone. Drain grease or leave in, your choice.
Break noodles in half, lay them
crisscross so that they don’t cook together and it will be easier to stir at
the end.
Add jar of spaghetti sauce, water,
push noodles into liquid until they are covered. (do not stir)
Turn IP or pressure cooker to
manual, high pressure.
Secure lid, close steam valve and
set to 10-12 minutes (if you want more al dente set for a bit less time).
Quick release when it beeps (be careful
of how you open the vent), stir, top with cheese and parsley and serve.
[Do not recommend doubling this
recipe as it will not turn out properly. Make two batches separately if you
want more.]
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Chicken Alfredo
2 cans of white chunk chicken or meat from ½ rotisserie
chicken
1 clove of garlic, minced
1 jar of Alfredo sauce [we love the classico brand]
1 1/2 cup of water
8 oz dry spaghetti noodles, broken in half
Extra toppings: grated parmesan cheese & parsley to
garnish
Directions:
Place chicken (of your choice) and minced garlic on the
bottom of greased cooker insert.
Break noodles in half, lay them crisscross so that they
don’t cook together and it will be easier to stir at the end.
Add jar of Alfredo sauce and the water, push noodles into
liquid until they are covered. (do not stir)
Turn IP or pressure cooker to manual, high pressure.
Secure lid, close steam valve and set to 10-12 minutes (if
you want more al dente set for a bit less time).
Quick release when it beeps (be careful of how you open the
vent), stir, top with cheese and parsley and serve.
[Do not recommend doubling this recipe as it will not turn
out properly. Make two batches separately if you want more.]
Also-- If you're looking for more instant pot inspiration then follow along with my board on Pinterest and see what else I plan on trying out with the pressure cooker.
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