My son and I both have a foible when it comes to food…we don’t like meat on the bone. So that means no chicken wings for us. We do make an exception for ribs, but they have to be fall off the bone ribs, which means we very rarely eat ribs. I have tried making ribs in the Instant Pot before and we thought they were okay, but not perfect. Then I bought a package of pre-cooked LLoyd’s ribs at BJs. At first I didn’t realize that they were pre-cooked. So I had planned on making them in the IP. I admit that I was flying a bit by the seat of my pants on how to cook them. I settled on ten minutes on high pressure. They were good but not perfect. I thought that the only way too cook the ribs was going to have to be the oven. That is until I decided to give the IP one more shot. Read More »
I have made several cheesecakes in my instant pot. However, once it came to posting pictures here, I always decided not to because while they have tasted very good…I am not a good cake decorator, let’s put it that way. The other night I wanted a quick desert, but already had something taking up the oven. So I wondered if I could make something like a cake in the IP. So I made an angel food cake and my son declared it to be one of the best things he has eaten that I made. Here is what I did…Read More »
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As you know, I post a lot about food here on NQS. Dinner always seems to be the most hectic part of our day. You have to plan the meals, buy the groceries, then put it all together. So what if there was a way to make all of that just a little easier? What if it could also follow any special diets like keto, gluten free, paleo, or vegan? What if I told you there was a resource with all of that and it is available at a special price for just two days?!
It’s called the Ultimate Healthy Meal Planning Bundle – back for just two days! – and here’s how it works:
It’s a complete meal planning solution made up of 10 mini-bundles:
Instant Pot & Slow Cooker
Quick & Healthy
Each bundle contains digital cookbooks, fresh meal ideas, and ready-made plans (and even grocery lists!). No matter how you eat, there’s a mini-bundle that’s perfect for you and there are two buying options:
Option 1: Pick up just one mini-bundle that works best for your life right now – quick & healthy, budget-friendly, Instant Pot & slow cooker OR diet-specific options like vegan, real food, paleo, keto, gluten-free… there’s one that’s right for you.
Option 2: For less than the price of two mini-bundles, get the ENTIRE package with over 3,000 recipes and 100 weeks of made-for-you meal plans, so you’ve got total control no matter how your food needs change.
This special deal will only be available for two days! So grab your copy quick! I have my eye on the Instant Pot and Freezer Meal bundles. Which ones sound appealing to you?
Did you find this post after the sale end? Don’t worry, you can still put your name down to be notified if the Ultimate Healthy Living Bundle goes on sale again, but don’t wait too long so you don’t miss it again.
Since purchasing my Instant Pot, I have tried cooking a lot of new foods I was hesitant to try before. Different varieties of squash probably being the biggest. I have learned that I don’t like Spaghetti Squash no matter how it is prepared, but love Butternut Squash (check out my soup recipe here!). Aldi has Acorn Squash on sale this week, so I thought, why not? I purchased two (for less than $1.50!), but could only fit one in the Instant Pot once I cut it in half. I was worried it would not be enough for my family of three. But it turned out that one was enough of a side for us and both my husband and son enjoyed it. So win-win!
Here is what I did:
- Instant Pot Trivet
- Measuring Cup
- Cutting board
- Acorn Squash
- 1 cup water
- 2 tbs butter
- Wash Acorn Squash and remove any labels.
- Cut Acorn Squash in half and, using a spoon, scoop out any seeds.
- Place water and trivet in inner pot of IP.
- Place Acorn Squash side by side, cut side up on trivet.
- Place 1tbs butter in each half, season with salt and pepper.
- Close lid and seal vent. Set at Manual on High pressure for 5 minutes. NPR for 15 min.
- When done, careful remove from pot using tongs or a large spoon.
I cannot eat mayo. I am not sure what causes the intolerance, but I have been that way since I was a kid. If I eat it, I get a rather queasy stomach. So I often look for ways to substitute sour cream or cream cheese in recipes instead. Today for lunch I made chicken salad. My son had a friend over and they both had some. I can say this has the thirteen (well almost) year old boy seal of approval.
- Instant Pot Trivet
- Kitchen Aid Stand Mixer
- Large Spoon
- Bowl Scrapper
- Measuring Cup
- 3 Chicken Breasts
- 1 cup Chicken Broth
- 8 oz Sour Cream
- 16 oz Cream Cheese block
- 1/4 cup Craisins
- 1/2 cup chopped Pecans
- 1/8 tsp Garlic Powder
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1/8 minced Onion
- Crackers (optional)
- Cook your chicken and broth in your Instant Pot. Mine was frozen, so I cooked it on Poultry on High for 20min. NPR…actually I forgot I was making it, so it naturally depressurized because it was out of sight out of mind.
- Place your chicken in your mixer bowl. Turn on low setting. Let your mixer do the work of shredding your chicken (I wish I took a picture of this! It was the first time I tried, but it worked perfectly).
- Add your sour cream, cream cheese, and seasonings. Turn mixer on low setting. Scrape sides if needed to make sure it is mixed evenly.
- Add your fruit and nuts. Fold in.
- Enjoy with crackers or alone.
This turned out so well. Like I said, the boys enjoyed it too. I have extra in the fridge so lunch for tomorrow is taken care of as well. You can add more seasonings or extras as you want. I think next time, I will add some diced celery for some extra crunch.