Instant Pot Turkey Chili

Instant Pot Turkey Chili

I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.

  • 1-2 Tbsp Canola Oil
  • 2 lbs Ground Turkey
  • 2 Cups Beef Broth (you can use any other broth desired)
  • 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
  • 1/2 Large Vidalia Onion, chopped
  • 1 15 oz. Can Corn (If you like Corn, use 2 cans)
  • 4 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano, Chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 15 oz. Can Tomato Sauce
  • 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
  1. Gather all ingredients.
  2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
  3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
  6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
  7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

Store any leftovers in a airtight container in the refrigerator for 4-5 days.

You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.

Dinner, Lunch, Main Dish, Soup, Stew



Maple-Brown Sugar Salmon

Maple-Brown Sugar Salmon

Are you looking for a quick & easy recipe for dinner? Well, here it is! Since my family eats a lot of Salmon, I am always experimenting with new seasonings & marinades and different ways of cooking our cherished Salmon. This recipe only calls for 7 ingredients (if you include the spices) and it’s ready in under 30 minutes 🙂 I added Cayenne for a little kick, but you can omit this if desired. Enjoy!

  • 1 1/2 lbs Fresh Salmon (rinsed in cold water and patted dry with paper towels)
  • 1/4 Cup 100% Pure Maple Syrup (not Pancake syrup)
  • 1/4 Cup Light Brown Sugar (not packed)
  • 2 Tbsp Canola Oil
  • 1 tsp Garlic, minced (fresh or jar)
  • 1/8-1/4 tsp Salt (regular, not Kosher)
  • 1-2 Pinches Cayenne Pepper, ground (add 1 pinch at a time to taste (optional))
  1. Preheat oven to 425 degrees.
  2. Gather the ingredients.
  3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
  4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
  5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
  6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
  7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

Note:

  1. You can prepare the sauce and marinate the Salmon for 1-12 hours in a large resealable plastic bag for a stronger flavor before cooking.
  2. You can also cook the Salmon by grilling or pan-searing it for approximately 3-5 minutes per side (depending on the thickness of the fillet).
Dinner, Lunch, Main Dish



“Instant Pot” Beef Pot Roast

“Instant Pot” Beef Pot Roast

This recipe takes me right back to my childhood! I LOVED Pot Roast…and still do, but I don’t care for the taste of the pre-packaged Pot Roast seasoning mixes, nor do I like the LOOOONG wait while cooking in my slow cooker. Enter the Instant Pot! I hate to admit that a small Kitchen appliance could intimidate me, but the Instant Pot did. However, thanks to Tiffany @ lecremedelacrumb, I put my big girl pants on and broke out last year’s Christmas gift…the Instant Pot! Her recipe for “Instant Pot” Pot Roast is out of this world AND it’s ready in a little over 1 hour (depending on the size of your roast). I am ready to conquer many more recipes using my Instant Pot (my family also thanks you, Tiffany!)
I hope those of you who are afraid of your Instant Pots will try this recipe and see exactly what I mean 🙂

The Roast:

  • 3-5 lb Beef Chuck Roast
  • 1-2 Tbsp Canola Oil
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Paprika
  • 1 lb Baby Yukon Potatoes (or Baby Red Potatoes, Idaho (cut into bit-size pieces))
  • 4 Large Carrots (cut into bite-size pieces or Baby Carrots)
  • 1 Large Vidalia Onion (or Red, Yellow; cut into large chunks)
  • 4 Cups Beef Broth (Regular or Reduced Sodium; a 32 oz (2 lb) box)
  • 2 Tbsp Worcestershire sauce

The Slurry to make Gravy:

  • 1/4 Cup Water
  • 2 Tbsp GF Corn Starch
  1. In a small bowl, combine the spices (salt, onion and garlic powders, black pepper and paprika) and rub all over the Chuck Roast; set aside.
  2. Set your Instant Pot to “Saute” and drizzle in the Canola Oil; let heat for about 30 seconds, then place the Roast into the Instant Pot – do not disturb for 3-4 minutes until that side is browned; using tongs and a long meat fork, turn the Roast onto the next side and let “saute” for 3-4 minutes without disturbing; repeat this process until all sides are browned/seared.
  3. Once all sides of Roast are browned (to seal in the juices), turn the Instant Pot to “Pressure Cook” on “high” for 60-80 minutes (60 minutes for a 3 lb. Roast; 70 minutes for 4 lbs and 80 minutes for 5 lbs).
  4. Add the Onion, Beef Broth and Worcestershire Sauce to the Instant Pot and place lid on top, turning to the “locked” position.
  5. When the pressure cooking time is finished for the Roast, allow the Instant Pot to do a natural release for 10 minutes (it will start counting up in minutes – do not disturb the pot and allow it to de-pressurize); after the 10 minutes, press the vent down (or turn to the release position, depending on your make of Instant Pot) and allow all of the steam to release until the float valve drops down, indicating that the pot is de-pressurized and it’s safe to remove the lid.
  6. Next, add the Baby Potatoes and Carrots and, once again, set to “pressure cook” for 10 minutes.
    *Note: if you put the potatoes and carrots in at the beginning of the cooking process (along with the Roast and onions), they will be VERY mushy.
  7. Once the 10 minutes are up, press or turn the vent to the release position to allow steam to release again.
  8. Once the Instant Pot has de-pressurized and the float valve has dropped, remove the lid and carefully transfer the Roast, Potatoes, Carrots and Onions to a serving platter; shred the roast with two forks; set aside.
  9. Using a slotted spoon or handheld strainer, remove any bits from the broth in the Instant Pot; turn setting to the “Soup/Stew” position and let broth come to a boil.
  10. Meanwhile, make a “slurry” out of mixing the Water and Corn Starch thoroughly together in a small bowl.
  11. Once the broth in the Instant Pot is boiling, add the “slurry” and whisk until the liquid thickens to form a gravy; add salt, pepper and onion powder, if needed.
  12. Drizzle desired amount of the gravy over the shredded Pot Roast and Veggies; Garnish with fresh Thyme or Parsley.
    Yummy! 🙂

Notes: if using a frozen Roast, skip the searing step and just rub the spices over the Roast and add 20-30 minutes to the initial “Pressure-cooking” time. Proceed with the remaining steps.

Dinner, Lunch, Main Dish
American



Cashew Chicken ~ Gluten Free

Cashew Chicken ~ Gluten Free

Our family’s go-to order from our favorite local Chinese restaurant was always the Cashew Chicken. However, since we moved, we have not been able to find another restaurant that makes a Cashew Chicken as well as our favorite. So, I pulled up my shirt sleeves and headed into my kitchen to try and re-create our much-loved and missed recipe 😉 After MANY failed attempts, I finally succeeded in pleasing all members of my family! I hope you enjoy it as much as we do 🙂

Soy Sauce Mixture:

  • 1/4 Cup Bragg Liquid Aminos or Soy Sauce (I use Bragg Liquid Aminos because it’s GF and Soy Free, but you can use regular or low-sodium soy sauce)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Light Brown Sugar
  • 1/2 tsp Canola Oil
  • 1 Tbsp Fresh Ginger (finely chopped)

Chicken:

  • 4 Boneless, Skinless Chicken Breasts (cut into bite-size pieces)
  • 1-2 Pinches Table Salt
  • 1-2 Pinches Ground Black Pepper
  • 3 Tbsp Canola Oil

Garlic, Bell Peppers, etc.:

  • 1 tsp Garlic, minced ((2 cloves))
  • 1 Large Bell Pepper (Cut into bite-size pieces; I like to use Red or Orange for the color and the sweetness)
  • 2 Tbsp Fresh Ginger, chopped
  • 1 Cup Broccoli, chopped ((optional) or Snow Peas)
  • 1/4 Cup Dry Sherry

The Slurry (i.e the thickener):

  • 2 Tbsp Cornstarch (make sure it’s Gluten Free, if you’re GF)
  • 1/4 Cup Bragg Liquid Aminos or Soy Sauce

The Yummy Parts:

  • 1 Cup Whole Roasted Unsalted Cashews
  • 1/3 – 1/2 Cup Water Chestnuts, chopped (I leave mine whole for more crunch)
  • 1-2 Scallions, Green and White Parts (sliced for topping)

The Soy Sauce Mixture:

  1. In a small bowl, whisk together the Bragg Liquid Aminos (or Soy Sauce), Rice Vinegar, Worcestershire Sauce, Light Brown Sugar, Canola Oil and Ginger; Set aside.

The Chicken & Veggies:

  1. In a large non-stick skillet, heat the 3 Tablespoons of Canola Oil over medium heat.
  2. Once the oil is shimmering, add the chicken, sprinkling with salt and pepper, and saute until thoroughly cooked (about 5 – 8 minutes).
  3. Remove the cooked chicken with a slotted spoon and place in a large bowl; set aside.
  4. Reduce the temperature to medium-low, add the Garlic, Bell Pepper, and 2 Tablespoons Ginger to the same skillet; cook for about 2 minutes, keeping Peppers crisp. (Note: if you’re adding Broccoli or Snow Peas, do so now)
  5. Next, add the Sherry and stir thoroughly with the juices and Garlic-Peppers-Ginger mixture.
  6. Add the Soy Sauce Mixture that you set aside earlier to the skillet and bring to a boil (about 1 minute).
  7. In a small bowl, whisk together the Cornstarch and 1/4 Cup Bragg Aminos to make the slurry; add this to the skillet and stir thoroughly to blend well (if sauce is too thick, add 1/4 cup water).
  8. Lastly, return the Chicken to the skillet along with the Cashews and Water Chestnuts;
  9. Garnish with scallions and serve. Enjoy!
Dinner, Main Dish
Asian



Quick & Easy Barbecue Chicken Biscuits ~ Kids Love Them!

Easy Barbecue Chicken Biscuits

Kids adore these Barbecue Chicken Biscuits shaped into little Cups! They're slightly sweet and will remind you of those "Manwich Sloppy Joes." Kids love them because they can pick one up and eat it in just a few bites. Parents love them because these yummy little morsels are tasty, filling and not "sloppy!" Perfect for ANY night of the week :).

  • 1 lb Ground Chicken (Or Turkey or Beef)
  • 1 Cup Ketchup
  • 1 Can Tomato Soup
  • 1 Small Onion (Diced)
  • 1 1/2 tsp White Vinegar
  • 2 Tablespoons Light Brown Sugar
  • 1 10-Count Can Refrigerator Biscuits
  • 1 Cup Shredded Cheddar Cheese

Making the Chicken Barbecue Filling

  1. Gather the ingredients.
  2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
  3. Mix well and simmer for 30 minutes.

Making the “Cups”

  1. Preheat oven to 400 degrees.
  2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.

Assembling the Barbecue Chicken Cups

  1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
  2. Top with the shredded cheese.
  3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
  4. Let rest for a couple of minutes before removing them from the muffin tin.
  5. Serve with a fresh green salad and Enjoy!