Instant Pot Mashed Potatoes

 Instant Pot Mashed Potatoes

(serves 6)

My youngest child's favorite food group. So I had to find a go-to to remedy her desires and it be relatively quick and simple on my part. Most ingredients you should already have on hand. 

Ingredients:

3 lbs russet or gold potatoes, peeled and sliced

water to cover potatoes

2 tsp salt

1/4 cup butter

1/4 cup sour cream

1/4 cup milk

1/2 tsp garlic powder

1/2 tsp pepper

Directions:

1. Place the peeled and sliced potatoes into the bottom of the instant pot (no need for trivet).

2. Cover with water and add teaspoon of salt.

3. Place lid on the instant pot and set the valve to seal. Cook on manual pressure for 8 minutes. 

4. When timer goes off, turn instant pot off. Quick release the pressure from the pot. 

5. Drain the potatoes and return to instant pot. 

6. Add remaining salt, pepper, garlic powder, butter, milk and sour cream and mash (or use blender) until smooth. 

Instant Pot Mashed Potatoes

SOOO good! And easy  for a busy night! I also love it uses the potato skin as well! Mine and hubby's fave part!

Instant Pot Mashed Potatoes

Ingredients:

2.5 lb red potatoes

1/2 cup chicken broth

3 cloves minced garlic

1 tsp salt

1/2 tsp pepper

1/2 cup butter, softened

8 oz cream cheese, softened

1.) Place red potatoes, broth, garlic, salt and pepper into the pot. 

2.) Close lid and set to sealing, then cook on high pressure for 12 minutes. (On most versions of the Instant Pot, this is just hitting the manual button and adjusting the time to 12 minutes. 

3.) When done, quick release the pressure. 

4.) Open lid and add the butter and cream cheese. Now here, you can either use a potato mash to mix them up but I prefer using my hand mixer to make sure they are extra good and fluffy! 

Pulled Pork Enchiladas and Mexican Rice

Y'all....made this new recipe last night and my husband claimed they  were "PERFECT" and stated they are by far his new favorite dish I make. He demanded more...haha! So easy too! I used leftover pulled pork for this so if you are not using leftovers, cook your pork accordingly beforehand. I love easy, tasty, filling meals that my whole crew loves! I paired it with my Mexican rice and it definitely satisfied my hunger for Mexican food! I used shredded sharp cheddar cheese on mine but I bet shredded Mexican blend would be great too! Also, I used mild salsa for my rice but, again, if you prefer hotter, by all means choose a different one.


Pulled Pork Enchiladas--Servings 4-6



Ingredients:

2 cups pulled pork (great use for leftovers!)
1 tbsp olive oil
1 can black beans, drained
1 can corn kernels, drained
2 cups shredded cheese
8 tortillas
3 cups red enchilada sauce

1.) Preheat oven to 350 degrees.

2.)  Heat cooked pulled pork in large microwaveable dish until hot (took mine 6 minutes).

3.) Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.

4.) Spread 1/2 cup of enchilada sauce onto bottom of 13x9 baking dish.

5.) Place 1/2 cup filling into a tortilla and roll up and place in baking dish. (I seriously used my CLEAN hands here, y'all. And I guessed the "1/2 cup".)

6.) Pour over the remaining enchilada sauce and bake 10 minutes.

7.) Remove from the oven and add cheese then bake for another 10-15 minutes until cheese is bubbly and golden.

8.) Let stand 5 minutes before serving.

9.) Serve with Mexican Rice (below) for an even more satisfying meal!)



Mexican Rice-- 8 servings

 


Ingredients

3 tbsp olive oil
2 cups long-grain white rice
1/2 chopped onion
3 cloves garlic, minced
2 cups mild salsa
2 cups chicken broth
2 tsp cumin
salt and pepper to taste

1.) In a large pot or dutch oven over medium-low heat, add oil and chopped onions. Cook until softened.  Then add minced garlic and cook for another minute.

2.) Add the uncooked long-grain white rice to the pan and brown with the onions for about 5 minutes.

3.) Add salsa, chicken broth, cumin, salt and pepper.

4.) Bring the rice to a boil and then lower heat to simmer. Cover and simmer for 20 minutes. Do not stir! Rice will absorb broth while it cooks.

5.) Remove lid and fluff with fork. Enjoy!

Sesame Chicken and Fried Rice

Made this for supper last night and even though I'd already made it before, seems it tasted even better the second time around! I added a tad bit more honey to it this time. Made homemade fried rice to go along with it as well! Recipe for that follows alongside the Sesame Chicken as well. You will probably be as amazed as my husband, three year old son and I were at how much better it is than any Chinese restaurant out there! And makes SO much rice! Prepare for there to be leftovers!

Crockpot Sesame Chicken

1.5 lbs boneless, skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tbsp. dried onion
2 tbsp. ketchup
1 tbsp. oil
1/2 tsp garlic powder
2 tsp cornstarch dissolved in 3 tbsp. water
sesame seeds

1. Put chicken into crockpot.

2. Combine honey, soy sauce, onion, ketchup, oil and garlic. Pour over chicken.

3. Cook on low 3-4 hours or on high 1.5-2.5 hours, or just until chicken is cooked through.

4. Remove chicken from crockpot, leave sauce.

5. Dissolve 2 tsp of cornstarch in 3 tbsp. water and pour into crockpot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

6. Cut chicken into bite sized pieces and return to crockpot. Can leave chicken in and simmer on low or serve.

7. Sprinkle with sesame seeds and serve over rice. (Recipe below picture)

Fried Rice

3 cups cooked white rice
3 tbsp. sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

1. On medium-high heat, heat the oil in large skillet or wok.

2. Add the peas & carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium-low and push the mixture off to one side. Then pour your eggs on the other side of skillet and stir fry until scrambled.

3. Add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.