Healthy 30-Minute Instant Pot Moroccan Chicken

Moroccan Chicken from Urban Bliss Life

Ingredients

• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil divided
• 1.5 lbs Foster Farms® Simply Raised chicken thighs boneless, skinless
• 1.5 cups chicken broth
• 2 garlic cloves minced
• 1/2 cup finely diced onions
• 1 teaspoon ginger minced
• 3/4 cup uncooked quinoa
• 1 can chickpeas drained
• 1/2 cup dried cherries
• optional: finely chopped cilantro leaves or parsley leaves

Instructions

• In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
• Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.
• Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
• Press SAUTE mode on the Instant Pot.
• Add chicken to Instant Pot and cook until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
• Add remaining 1 tablespoon olive oil to the bottom of the pot.
• Add garlic, onions, and ginger. Saute for 2 minutes, stirring slowly.
• Add quinoa, dried cherries, chickpeas, chicken broth, and the browned chicken.
• Close the Instant Pot lid and be sure the knob is in SEALING.
• Press POULTRY (or manual) and set to 10 minutes.
• Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure, the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
• Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
• Chicken will be done if a thermometer registers 165 degrees F.
• Plate, garnish with optional cilantro or parsley leaves, and serve immediately.

Notes

You may substitute raisins or dried apricots in place of dried cherries.

I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart pressure cooker. (Do not attempt to make this in a 3-quart pressure cooker). If using a 6-quart pressure cooker, just be sure to sauté the chicken in one layer; if they will overlap, then sauté in two batches. 
Carrie's Notes: I didn't add any fruit (raisins, apricots or cherries - because I didn't have them. I also didn't add cilantro because it's the devil.  Overall I really loved this recipe & will be making it again!

Instant Pot Chicken & Wild Rice

from Adventures of a Nurse

Instant Pot Chicken and Wilde Rice

Ingredients

• 1 tbs olive oil
• 4 cloves garlic
• 1 small onion
• 1 pound Chicken Breast
• 1 tbsp Italian Seasonings
• 2 cups wild rice
• 4 cups chicken broth
• Salt
• Pepper
• 16 oz cannellini beans [cans] (I used a can of chick peas...because that's what I had!)

Instructions

1. Place Pot on saute
2. Add Olive Oil, Onion, garlic and cook till tender about 1-2 minutes
3. Add Chicken and brown outside about 2-3 minutes
4. Add Seasonings, Rice, Beans, and Broth 
5. Place Pot on Manual (or pressure cook) LOW PRESSURE Or use your Rice button for 12 minutes. 
6. Do A Quick Release

Loaded Cauliflower Soup

From Delish. 

This was delicious! Perfect for a cold winter's night and low in carbs too. It could always use more bacon. I did add some shredded cheddar in at the end. Delish!

Ingredients:

2 heads cauliflower, cut into florets

2 tbsp. olive oil

kosher salt

Freshly ground black pepper

6 sprigs thyme, divided  

4 slices bacon

1/2 large onion chopped

2 cloves garlic, minced

1/4 c. white wine

6 c. low-sodium chicken broth

1 bay leaf

1 1/2 c. heavy cream

Shredded cheddar, for garnish

Chopped chives, for garnish

1. Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
2. Bake until cauliflower is golden and tender, about 20 minutes.
3. In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
4. Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
5. Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes. 
6. Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
7. Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.

Chicken Tikka Masala

From Tasty Thin

On my on-going quest to be gluten-free (wheat & yeast allergies recently confirmed) and trying the Whole30 diet last year...and trying to be more adventurous with my recipes, I tried this. It was delicious! Super easy in the Instant Pot too (crock pot instructions at the end). I serve with jasmine or cauliflower rice. Enjoy!

Ingredients

• 2 lbs boneless skinless chicken breast
• 1 small onion, chopped
• 1/2 yellow bell pepper, chopped
• 2 tablespoons butter or ghee for Whole30
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1 1/2 teaspoon sea salt
• 15 oz can diced tomatoes
• 1/2 cup full fat coconut milk
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Instructions

• Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
• Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 
• Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry (or Manual setting for 15 minutes).
• When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.

For the Slow Cooker

• Combine onion, yellow pepper, spices, salt, tomatoes, and coconut milk in a slow cooker.  Place chicken on top.  Cook on High 3-4 hours or Low for 6-8 hours.  Remove chicken and shred.  Puree sauce using an immersion hand blender and return chicken to the slow cooker. 

Calories: 280kcal | Carbohydrates: 6g | Protein: 33g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 862mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 28.1mg | Calcium: 41mg | Iron: 2.3mg

Creamy Tortilla Soup

It was chilly yesterday & I was in the mood for soup. There were several candidates but this one won! It did not disappoint.  Originally this calls for chicken but I was looking for a vegetarian option. Yum.

Ingredients
1Tbsp canola oil
1 1/2 cup chopped yellow onion (1 medium)
1 Tbsp finely minced garlic (3 cloves)
1 jalapeno, seeded & chopped (1/4 cup) *I omitted this
1 (32oz) carton low-sodium chicken broth
1 tsp of each chili powder, cumin & paprika *I was out of chili powder so used a dash of cayenne
Salt & pepper to taste
1 (15oz) can diced tomatoes with green chilies
1 1/3 cups milk
1/3 cup masa harina *I couldn't find this so used corn meal instead
1 (15oz) can black beans, drained and rinsed
1 (15oz) can pinto beans, drained and rinsed
1 cup frozen corn
2/3 cup heavy cream
1/4 cup sour cream *I omitted this

For serving: shredded cheese, sour cream (or greek yogurt), diced avocados, cilantro, lime wedges, tortilla chips

Heat canola oil in a large pot over medium heat. Once hot, add onion & jalapeno & saute 3 minutes, adding garlic during last 30 seconds of sauteeing. Add chicken broth, chili powder, cumin, paprika and season with salt & pepper to taste. Bring to a gentle boil, 15 minutes or so (this is where you'd add the chicken)

Add diced tomatoes with green chilies to pot. Then measure milk & whisk in the masa harina until well blended. Pour mixture into pot & cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Add black beans, pinto beans & corn. Stir in cream and sour cream and cook til heated through.



Perfect cozy meal for a cool evening!

Chicken Broccoli Rice Casserole

From Crystal at www.moneysavingmom.com 

 

Chicken Broccoli Rice Casserole

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped (she bakes hers in the oven like this.)
• 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
• 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
• 2 cans cream of chicken soup (or 2 batches cream of chicken soup)
• 4 cups shredded cheddar cheese
• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.
Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.
Recipe adapted from Once a Month Mom

Roasted Brussels sprouts with bacon & balsamic glaze

From the Health Partners "Yum Power" Cook book

Serves 8

2 lbs med Brussels sprouts

3 Tbsp olive oil

Salt & freshly ground black pepper

4 slices uncooked thick-sliced bacon, cut into 1/2 inch pieces

1/4 C balsamic vinegar

Place rack in the middle of the oven & preheat the oven to 450*.

Using a small, sharp knife, trim the ends from the Brussels sprouts. Tear off the loose outer layer of leaves and cut in half. Place the sprouts in a baking dish. Drizzle with oil & season with salt & pepper. Toss to coat evenly. Sprinkle the bacon over the top of the sprouts and roast for 25 minutes, stirring the vegetables halfway through baking.

After baking for 25 minutes, add the balsamic vinegar and stir to mix the flavors. Roast for another 5 minutes until the sprouts are browned and tender and the bacon cooked.

Cheddar & Cauliflower Soup

From The Mom 100 Cookbook

Super yummy. It's like a creamy potato soup - but no carbs! Save the carbs for some crusty bread on the side. Delish!

1 tbsp kosher or coarse salt, plus more to taste
1 large head cauliflower (2 lbs or so), cored and cut into 1" pieces
2 Tbsp unsalted butter
1 onion, chopped
1/2 tsp minced garlic
2 Tbsp all-purpose flour
1/2 tsp dried thyme, OR 1 big pinch of ground nutmet
4 C low-sodium chicken or vegetable broth
2 tsp Dijon mustard
1/8 tsp cayenne, or a few shakes of Tabasco sauce, or 1 squirt of Sriracha sauce (all optional)
1 C heavy (whipping) cream or whole milk, or a combination of the two
1 1/2 C (6oz) grated sharp or extra-sharp cheddar cheese
Freshly ground black pepper

Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Add 1 Tbsp of salt and the cauliflower, cover the pot, reduce the heat to medium-high and let simmer until the cauliflower is tender, 7 to 9 minutes. Drain the cauliflower and set it aside.

Melt the butter in the same pot over medium heat. Add the onion and cook, stirring frequently, until tender but not browned, about 4 minutes. Add the garlic and cook until the garlic starts to turn golden and becomes fragrant, 1 to 2 minutes. Whisk in the flour and thyme or nutmet and cook, whisking, until the flour starts to color, about 3 minutes.

Gradually whisk in the broth, mustard and whatever spicy ingredient you may be using, if you are using one at all. Let come to a simmer and cook until the liquid thickens slightly, about 5 minutes, then stir in the cooked cauliflower.

At this point you can transfer the soup to a blender or food processor, and puree it, or better yet, use an immersion blender to puree it right in the pot until smooth. Make the soup as smooth or chunky as you like.

Return the soup to the pot if necessary and reheat it over medium-high heat. Add the cream or milk and cheddar cheese and stir until the cheese is melted and everything is hot, about 3 minutes. Don't let the soup come to a boil or it might separate. Taste for seasoning, adding more salt as necessary and black pepper to taste.

**I used nutmeg & just a teeny bit of cayenne. This was a hit with everyone in my family! Dahlia said I could "write that one down." :)

Thelma's Oven-Fried Lemon Chicken

from Hollyhocks & Radishes

3 Chicken breasts - halved
1/2 C lemon juice
1/2 C olive oil
2-3 cloves garlic minced
1-2 tsp Italian mixed herbs
1 tsp salt
Freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese

Place chicken in a shallow, glass baking dish. In a small bowl combine remaining ingredients and pour over chicken, coating well. Cover and refrigerate overnight or a minimum of 6 hours turning occasionally.

Preheat oven to 325*. Bake chicken in same dish, uncovered, for 35-40 minutes, periodically basting with marinade.

Thelma liked serving this with barley cooked in chicken broth, broccoli florets tossed in lemon butter and "Baked Tomatoes in Cream"

Taco Seasoning

From Annie's Eats

Ingredients:
4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
Directions:
Combine all ingredients in a bowl, and mix well to blend.  Store in an airtight container until ready to use.
To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)

Turkey Burgers

1 1/2 lbs. ground turkey defrosted
1 tsp. dry parsley flakes
1 tsp. dehydrated onion flakes
1 tsp. garlic salt
Dash of pepper


Mix it all up. Make patties. Grill or broil. About 5 minutes on the George Foreman Grill. 


Yum!

Pasta with Escarole and Cannellini Beans

Trying this one maybe tomorrow night!



1 lb. Barilla Linguine, pre-cooked (using whole wheat rotini)
½ head escarole, chopped
15 oz. cannellini beans, pre-cooked or canned
2-3 cloves garlic
¼ oz. salt, or to taste
¼ oz. black pepper, or to taste
¼ oz. red crushed pepper, or to taste
½ cup extra virgin olive oil
½ cup chicken stock
as needed for garnish, Grana Padano or Reggiano cheese
Heat oil in large skillet over medium heat. Saute garlic until golden; hold. Add escarole, spices and chicken stock. Sauté for 4-5 minutes, or until escarole begins to soften. Add pre-cooked cannellini beans and continue to sauté for 3 minutes. Add pre-cooked pasta; stir for 1 minute. Top with Grana Padano or Reggiano cheese and serve.

Sour Cream Enchiladas

Sour Cream Enchiladas from My Mom

1 ½ pounds hamburger, browned and drained
8 ounces sour cream
one can Cream of Mushroom Soup
 one small can green chiles
 one package flour tortillas ( approx eight 10 inch tortillas )
one package taco seasoning
1-2 cups shredded cheddar cheese
salsa

Brown hamburger, draining off grease. Mix with taco seasoning. In a separate dish, combing sour cream, soup and green chiles. Mix ½ of sauce with seasoned hamburger. Mix 2-3 T mixture at one end of tortilla and roll up. Place in 12 X 7 baking dish. Pour remaining sauce over top of tortillas and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. Serve with salsa. I have used a 9 X 13 pan also.

Peas & Carrots Soup with Dumplings

From Everyday With Rachael Ray Mag - March 2011

Serves 4

2 Tbsp EVOO (extra virgin olive oil)
3 Tbsp butter
3 carrots - peeled, halved lengthwise & thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt & Pepper
1 fresh bay leaf
2 rounded Tbsp flour
One 32-oz container (4 cups) chicken or vegetable stock
1 rounded Tbsp dijon mustard
1 cup frozen peas
2 Tbsp finely chopped fresh tarragon, dill or parsley
1 8-oz box biscuit mix (about 2 cups), batter prepared according to package directions.

Heat a couple of Tbsp EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, onion; season with salt, pepper & the bay leaf. Cover the pot & cook, stirring occasionally, until the carrots soften, 7-8 minutes. Sprinkle the flour on the vegetables & stir for a minute, then whisk in the chicken stock until thickened. Stir in the mustard & peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.

Add the chopped fresh herbs to the biscuit batter & combine. When the soup is bubbling, for the batter into small dumplings using 2 spoons, then drop them onto the surface of the soup. Cover the pot with a tight-fitting lid & cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup & dumplings to shallow bowls; discard the bay leaf.

Macaroni & Beef

From my Mom (modified by me)

1lb gr beef
2-3 cups macaroni noodles
1 med onion chopped
1-2 cups corn (frozen or canned, drained)
1 24oz jar spaghetti sauce
1-2 C. shredded sharp cheddar cheese

Cook macaroni noodles according to package directions. Brown ground beef with onion. Stir noodles, ground beef, spaghetti sauce & corn together. Add cheese & stir til melted.


Clearly not the Eastern European definition of "Goulash" but this was sort of what we called goulash in our house growing up. I like it better this way. My Mom's recipe was for slightly larger quantities made in a slow cooker with additions like mushrooms, but I just used what I had on hand. Oh and I added cheese. Because I love cheese. My kids probably won't eat it anyway. *sigh* Oh well.

Fiesta Chicken

From my Mom (via the Uncle Ben's Rice Box)

1 1/2 C. whole grain brown rice
4 chicken breasts or chicken strips
cooking oil/cooking spray
1 medium onion, diced
1 red bell pepper, diced
1 Tbsp chili powder
3 C. Water
3/4 C. prepared salsa
1 C. corn, drained (or frozen)
1/4 C. cilantro, chopped (optional)

1. Cut chicken breasts into 1/2 inch strips.

2. Heat 5 qt pan with tight fitting lid over medium high heat. Spray pan with cooking spray or add a little oil. Add chicken & cook til done, about 5 minutes.

3. Add onion, red pepper & chili powder. Mixx well & cook 2 minutes more.

4. Add rice, water, salsa & corn. Mix well & bring to a boil. Cover & reduce heat to a simmer. Simmer 30 minutes.

5. Remove from heat, top with cilantro & keep covered 5 minutes or until ready to serve.

(I don't care for cilantro so "optional" indeed!_

Honey-Fried Walleye

from My Mom (although she doesn't ever remember making this...)

1 egg
1 tsp honey
1 cup coarsely crushed saltines (about 22 crackers)
1/3 C all-purpose flour
1/4 tsp salt
1/4 tsp pepper
4-6 walleye fillets (about 1 1-1/2lbs), skin removed
vegetable oil
additional honey
lemon or lime slices, optional

In a shallow bowl, beat egg & honey. In another bowl, combine cracker crumbs, flour, salt & pepper. Dip fillets into egg mixture, then coat with crumb mixture. In a large skillet, heat 1/4 inch of oil, fry fillets over medium high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with honey; garnish with lemon or lime if desired. Yield 4-6 servings.

Chicken with Sweet Potatoes & Cauliflower

from Everyday Food

1 sweet potato (about 1/2 lb peeled & sliced 1/4 inch thick)
1/2 head cauliflower (about 1 lb) cut into medium florets
2 Tbsp extra virgin olive oil
coarse salt & ground pepper
2 Tbsp sherry or red-wine vinegar
4 boneless, skinless chicken breast halves (6 to 8 oz each)
1 C low-sodium chicken broth
2 sprigs thyme
1/2 Tbsp cold unsalted butter

1. Pre-heat oven to 450. On a rimmed baking sheet, toss sweet potato & cauliflower with 1 1/2 Tbsp oil & season with salt & pepper. Roast until cooked through & browned on one side, about 25 minutes. Transfer to a bowl & gently toss with 1 Tbsp vinegar.

2. Meanwhile, in a large nonstick skillet, heat 1/2 tbsp oil over medium-low. Season chicken with salt & pepper. Cook until golden & cooked through. 30-35 minutes. Flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.

3. To skillet, add broth, thyme & 1 tbsp vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. REturn chicken & any accumulated juices to skillet & turn chicken to coat with sauce. Remove from heat & stir in butter. Serve chicken with vegetables & pan sauce.

per serving: 349 calories; 13.2g fat (3.2g sat fat; 43.6g protein; 13g carb; 3.9g fiber

Heavenly Carrot Soup

Another recipe from the awesome "Hollyhocks & Radishes" Cookbook.

Serves 6
Prepare 15 minutes
Cook 30 minutes

"Better tasting than carrots! The secret?...the cooking method and the fact that coriander and carrots do special things for each other. Serve hot, cold or even room temp...it's just great and the color is dazzling."

1 cup chopped onion
4 Tbsp butter
1/2 C dry white wine
1 lb carrots, finely chopped
1 1/2 tsp ground coriander
4 cups chicken broth
Salt & pepper to taste

In a large, heavy saucepan, saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over very low heat for 30 minutes. Check a couple of times, stirring to keep from browning (although a little bit adds something).

Place carrot mixture in electric blender [or food processor] with coriander and some of the chicken broth [I used enough to cover the carrots in the processor]. Puree, then return to saucepan and whisk in remaining broth and salt and pepper to taste. If serving hot, reheat but do not boil.

Chicken Roll-Ups

From My Mom

3 large chicken breasts, boned, skinned & split
1 16oz can French cut green beans, drained
1-2 oz jar pimentos (optional)
6 slices American cheese, cut in half
2 cans cream of chicken soup
garlic powder
1/2 cup shredded cheddar cheese
poultry seasoning
salt & pepper

Pound chicken to 1/4 inch thick. Place beans, pimento & American cheese in center of chicken. Roll up. Place seam down in baking dish.

Heat & stir soup until smooth; add seasonings. Pour hot soup over chicken. Add the shredded cheese on top. Cover with foil.

Bake 40-60 minutes at 375 degrees.

YUM!

I serve with potatoes & use the sauce as a gravy for them! I have never used pimentos - yuck!