Instant Pot Honey Mustard Chicken Sausage

I made this last night for dinner in my 6 Qt Instant Pot. Quick prep and clean up, and it was delicious! As with most of my Instant Pot recipes, if you don’t have the sausage, you can do substitutions. Pork Chops, Boneless Chicken Breasts, or Chicken Thighs, just to name a few! After all, it’s all about the sauce!!

Ingredients

• Chicken Sausage or substitution meat
• 1 Cup Water
• 1 1/2 Cups Mayonnaise
• 1/2 Cup Honey
• 1/2 Cup Spicy Mustard

1. Place meat on rack in pot. Add water. Pressure cook for 6 minutes on High, Natural Release, 5 minutes.
2. Remove meat, drain all but 1/2 Cup of water.
3. Whisk together Mayonnaise, Honey and Mustard in a bowl, and add to water. Whisk until smooth and add meat, coating in sauce.
4. Saute mixture until it starts to bubble ( 3-5 minutes-keep an eye on it!). Set Instant Pot to Keep Warm and cover for 15 minutes.

This smooth and creamy sauce is a great alternative to the usual jarred sauces (so much SALT!!). Enjoy!!

Suzy

PS- Yeah, I like ground pepper LOL

Salsa Chicken One-Pot

I really love to make one-pot meals, not just for the easy cleanup, but the fact that you can make large portions and freeze them for another day. This is a great ‘leave it and forget it’ recipe, but you sure don’t have to leave it for long, as it cooks in only 6 minutes after pressure buildup. A great 30 minute (or less!) meal idea. Since this recipe has so many great flavors, you really don’t need to spend too much on the salsa ingredients, (jarred store brands will do) or, even better, if it’s the growing season, you can use soft tomatoes and peppers that you might find marked down at the grocery or,  (even better) in your own backyard garden!

Equipment Necessary

• 6qt or larger Electric Pressure Cooker

Ingredients

• 2lbs Ground Chicken
• 1 Large Onion, diced
• 2 (15oz) cans Black Beans, drained
• 1 (12oz) jar of Salsa
• 1 (15oz) jar of Salsa Con Queso
• 1lb Dry Ziti Pasta
• 1 (6oz) can Tomato Paste
• 1 (8oz) cup jarred Taco Sauce
• 3 Cups Water
• Sour Cream (optional)

1. Saute the Ground Chicken and Onion using the Saute option on your pressure cooker.
2. Cancel Saute function, add rest of ingredients.
3. Cook on High Pressure for 6 minutes, then do a Quick Release. Serve with dollop of Sour Cream, if desired. YUM!

Leftovers freeze great, and a quick one-pot cleanup. Please leave any comments or questions below, I would love to hear from you! Enjoy!

Suzy

Chicken Stir Fry

This chicken stir fry is always a big favorite in my house. One of the great things about this recipe is how versatile it is. You can make it with any leftover meat (Beef, Pork, Turkey, etc), and, you can spice it up just the way your household likes it!  I made it this time with a package of marked down chicken tenders, some fresh peppers I had bought marked down and froze, and a package of broccoli florets that were on sale for 99 cents!! The sauce I make for this is my own recipe, spiced the way we like it, but if you want it more or less spicy, than you can custom make it for your own taste! Please let me know if you have any questions or comments!!  Enjoy!!

TOTAL COST for 6 servings:  $4.07 + cost of spices

Ingredients

      

• 1 Package of Tyson Chicken Breast Tenders, or any leftover chicken, cut up into pieces
• 3 Medium sliced fresh peppers (or frozen!)
• 6 stalks of celery, diced
• 1 Package of frozen (or fresh) broccoli florets
• 2 Medium onions, sliced
• 2 tbsp Extra Virgin Olive Oil
• SAUCE: 6 tbsp cornstarch, 9 tbsp soy sauce, 1 cup chicken bullion (prepared), 1/4 cup Jane’s Krazy Mixed-Up Sesame Spice** NOTE: If you don’t have any sesame spice, you can substitute Lemon Pepper, Garlic Powder, Parsley, or any spices you have on hand.
• Salt and Pepper

1. On high heat (my electric stove is set at 8),  add Olive Oil to bottom of 6 qt stock pot (so you have enough room to cook everything in one pot!). Add cut up chicken pieces to pan. If precooked, just sear them on each side until they are brown. If they are raw, then you will need to cook them through, so flip them every few minutes until they start to get brown on each side. This takes about 10 to 15 minutes, depending on the size of the pieces.  Remove from pan.

 

 

2. Leave the remaining oil in the pan, and add the sliced onions. Sear them until they are clear in color, and a little soft. This takes about 5 minutes.

 

 

 

3. Add celery and sear for 3 minutes, or until clear, and then add the peppers and the broccoli (all frozen) to the pan, and cover. This will let the vegetables steam while you make your sauce in a separate bowl.

 

 

 

4. In a small bowl,  add soy sauce, then bullion (already prepared into liquid), and cornstarch, all the while whisking it vigorously, to make sure the cornstarch is all broken down and not lumpy. If you don’t have a whisk, you can use a fork, but make sure you beat it well!!**TIP: If you’ve never made sauces or gravies before, the best way to explain how to mix them is as if you were beating eggs to scramble them or for an omelet. Try and get some bubbles going in there, and that will let you know you are done!

5. After steaming your vegetables and tossing them until they are soft (about 10 minutes), then add the chicken back to the pot, and toss everything together. Quickly add your sauce (remix it right before adding it to the pot to make sure it didn’t settle) and toss all of your ingredients back and forth a couple of times to make sure everything gets coated with the sauce. Remove the pan from the heat (the sauce thickens FAST!!) and keep tossing. Your dish is ready to serve!!

**THIS DISH FREEZES GREAT, SO IF YOU HAVE LEFTOVERS,

PUT THEM IN A CONTAINER FOR ANOTHER MEAL**