Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Instant Pot Peanut Butter Chicken and Noodles

 

Craving Creamy, Crunchy, Quick? Instant Pot Peanut Butter Chicken & Noodles to the Rescue!



Hey there, peanut butter and noodle lovers! Do you dream of that irresistible combo of sweet, salty, and nutty bliss on your plate, but lack the time (or patience) for lengthy kitchen stints? Introducing your new best friend: Instant Pot Peanut Butter Chicken & Noodles! ⚡️

This one-pot wonder delivers all the mouthwatering flavors you crave in under 30 minutes, without sacrificing an ounce of taste. We're talking tender, juicy chicken coated in a rich, creamy peanut sauce that clings to every perfectly cooked noodle. And the crunch of chopped peanuts on top? Chef's kiss!

Why You'll Love This Recipe:

  • Fast & Furious Flavor: Forget slaving over the stove! This recipe puts dinner on the table in lightning speed, thanks to the magic of the Instant Pot.
  • Flavor Explosion: Creamy peanut butter marries with savory soy sauce, tangy lime, and warm ginger to create a sauce that's irresistibly addictive.
  • Customizable Cravings: Feel free to adjust the spice level with sriracha or chili flakes, or add veggies like broccoli or bell peppers for an extra boost of nutrition. ️
  • Clean Up Breeze: One pot means minimal mess! Dinnertime just got a whole lot easier.

Ready to whip up this peanut butter paradise? Here's what you'll need:



Ingredients:

1 ½ pound of chicken breast tenders

1 tablespoon of butter

1 ½ c of chicken broth

1 teaspoon of minced garlic flakes

1 teaspoon of onion powder

1 teaspoon of sesame oil

2 teaspoons of soy sauce

1 cup of frozen mixed veggies

½ c of crunchy peanut butter

½ c of crunchy peanut butter

8 ozs of spaghetti noodles




Directions:

Turn the instant pot to saute function.

When it is hot, add butter and chicken breast tenders. 




Saute for 3 minutes on each side, or until the tenders start to brown.

Turn off the instant pot.

Add chicken broth and stir to deglaze.





Add sesame oil and soy sauce.

Add minced garlic and onion powder. 

Add peanut butter and stir.





Break spaghetti noodles in half, or thirds if desired and add them to the instant pot.

Use a spoon to push the noodles down, but don’t stir. You want the noodle submerged in the broth.

Add the mixed frozen veggies.





Place the lid on the instant pot and seal.

Use the manual setting and cook for 5 minutes. It will take about 10 minutes to reach pressure.

When the timer dings, use the quick release valve to release pressure.

Remove the lid and give everything a good stir.

Store leftovers in an airtight container in the fridge after they have cooled.




Pro Tip: This recipe is a blank canvas for your creativity! Play with different types of noodles, add a dollop of coconut milk for richness, or swap protein with tofu for a vegan twist. The possibilities are endless!


So, ditch the takeout menus and get ready to impress your taste buds (and maybe even your date!) with this quick, easy, and unbelievably delicious Instant Pot Peanut Butter Chicken & Noodles. Trust me, this recipe is a keeper!



Happy Instant Potting!

P.S. Feeling inspired? Leave a comment below with your favorite Instant Pot hacks or peanut butter recipe variations!

P.P.S. Be sure to follow me for more quick and easy Instant Pot recipes that will rock your world!



Find more instant pot recipes here:

Creamy Garlic Mushroom Shrimp Pasta

Banana Rice Pudding

Baked Peanut Butter Chocolate Donuts

Do you love the taste of peanut butter and chocolate? If so, you're going to love these baked peanut butter chocolate donuts! They're soft, fluffy, and full of flavor. Plus, they're baked, so they're a healthier option than fried donuts.

 


You might not know this about me, but one of my dreams is to own a bakery. I love making yummy treats to share with my family. My neighbors and friends often benefit from my time in the kitchen too. While I might not  have a professional space but I make the best of my creative mind. I came up with this 4 ingredient donut recipe, only using what I had on hand. These are really good too!




Check out my instant pot banana rice pudding recipe.


Ingredients:

  • 1 box chocolate cake mix
  • 1/2 cup peanut butter
  • 1/4 cup olive oil
  • 1 egg


Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a donut pan.
  2. In a large bowl, combine the cake mix, peanut butter, olive oil, and egg. Mix until well combined.
  3. Pour the batter into the prepared donut pan, filling each cup about 2/3 full.
  4. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  6. Enjoy!




Here are some tips for making these donuts:

  • Use a good quality chocolate cake mix. This will make a big difference in the flavor of your donuts.
  • Don't overmix the batter. Overmixing will make your donuts tough.
  • Don't overbake the donuts. They should be cooked through, but still slightly moist.
  • Let the donuts cool completely before frosting them. This will help the frosting to stick.
  • Get creative with your frosting. There are endless possibilities!



Find more great recipes here:








Instant Pot Broccoli Cheddar Soup Recipe: Panera Copycat

In the realm of comfort food, few dishes hold as much sway as a hearty bowl of broccoli cheddar soup. The creamy, cheesy concoction is a soothing balm for the soul, especially during the chilly months of winter. While traditional methods of preparing broccoli cheddar soup can be time-consuming, the Instant Pot offers a quick and convenient solution, allowing you to whip up this beloved dish in a fraction of the time.



The Instant Pot Advantage

The Instant Pot, is a versatile multi-cooker which has revolutionized home cooking, particularly for those seeking convenience and efficiency. Its pressure cooking function significantly reduces cooking time, making it ideal for preparing dishes that would otherwise require hours of simmering. In the case of broccoli cheddar soup, the Instant Pot can transform raw ingredients into a delectable soup in a matter of minutes.

A Symphony of Flavors

The essence of broccoli cheddar soup lies in its harmonious blend of flavors. The sweetness of broccoli, the sharpness of cheddar cheese, and the subtle aromatics of onions and garlic come together to create a symphony of flavors that is both comforting and invigorating. The Instant Pot method preserves these delicate flavors, ensuring that every spoonful delivers a burst of culinary delight.

A Culinary Adventure

Making broccoli cheddar soup in the Instant Pot is an effortless culinary adventure. Simply sauté some onions and garlic, add chopped broccoli, vegetable broth, and your favorite seasonings, and let the Instant Pot work its magic. Once the cooking cycle is complete, you'll be greeted with a pot of perfectly cooked broccoli and fragrant broth.

A Touch of Indulgence

The final step in creating this culinary masterpiece involves the addition of cheese. Shredded cheddar cheese is the traditional choice, but feel free to experiment with different varieties, such as Monterey Jack or Gruyère, for a unique twist on flavor. The cheese melts into the soup, creating a rich and creamy texture that is sure to tantalize your taste buds.

A Versatile Delight

Broccoli cheddar soup can be enjoyed on its own or paired with a variety of accompaniments. Grilled cheese sandwiches, crusty bread, and even a dollop of sour cream can elevate the soup experience. Whether you're craving a quick weeknight meal or a cozy indulgence on a chilly day, Instant Pot broccoli cheddar soup is the perfect solution.

So, embrace the convenience and culinary magic of the Instant Pot and embark on a journey to create this comforting classic. With its symphony of flavors, effortless preparation, and endless versatility, Instant Pot broccoli cheddar soup is sure to become a staple in your culinary repertoire.


Ingredients


1 cup of broccoli florets

1 cup of carrots, chopped

1 small  white onion, diced

1 package of cream cheese

2 cups of chicken broth

2 cups of shredded cheddar cheese



Directions


Chop broccoli, carrots and onions into smaller chunks and add them to the instant pot.

Add chicken broth.

Add the block of cream cheese.





Place the lid on the instant pot and seal.

Use the manual setting, and set the timer for 4 minutes.

It will take about 10 minutes to reach pressure.

When the timer sounds, use the quick release valve.





Remove lid, add cheddar cheese and stir.

Turn the instant pot to saute.

Allow the soup to cook for about 3 minutes, but keep an eye on it and do not let it boil!

Turn the instant pot off, serve immediately.

Allow leftovers to cool to room temperature before stirring in an airtight container in the fridge.

Serves 6


I love to serve this on a cold winter day as it delivers stick to the ribs comfort in just a few minutes of time. 
While this is not an exact copy of the always popular Panera option, it is very close, and maybe even better than the original!


You might also want to try my copycat Cracker Barrel chicken and dumplings recipe.

This copycat crumbl cinnamon toast crunch cookie recipe is perfect for dessert tonight.

Chocolate Covered Cherry Cookies

This is the best cookie recipe yet! It has juicy, sweet cherries baked into double chocolate chip cookie dough. Make these for the winter holidays like Christmas or Valentine's day. They are decadent, delicious and so easy! Let the kids help, or whip up a batch this afternoon to share with someone special.



I love everything about this recipe. It brings decadent chocolate cookie dough together with chocolate chips and juicy cherries! Drizzle chocolate over the top to set this cookie over the top!



Ingredients:

1 1⁄2 c all purpose flour

1⁄2 tsp baking soda

1⁄2 tsp baking powder

1⁄2 c sweetened condensed milk

1⁄2 c of granulated sugar

1 cup of mini chocolate chips

3⁄4 c softened butter

1⁄2 c cocoa powder

A pinch of salt

1 cup of maraschino cherries, chopped

Directions:

Preheat the oven to 350 degrees.

Line a cookie sheet with parchment paper, or a baking mat.

Drain the maraschino cherries and allow them to dry on a paper towel.

Slice the maraschino cherries in halves or quarters, your choice.

Mix butter and sugar until fluffy.

Add sweetened condensed milk and blend until creamy.

Add baking powder, baking soda and pinch of salt, mix until combined.

Add flour and blend until fully incorporated.


Add chocolate chips, chopped cherries and cocoa powder.


Mix for 30 seconds on medium speed until the cocoa is incorporated.

Use a cookie scoop to form balls of dough, and drop them 2” apart on the cookie sheet.

Bake for 10 to 12 minutes. The tops should no longer look glossy.

Allow the cookies to rest on the cookie sheet for 15 minutes.

Drizzle with chocolate glaze when completely cool.

Remove and store in an airtight container for up to 1 week.


This recipe makes about 18 cookies.


Chocolate Glaze

1 cup of milk chocolate chips

3 tablespoons of milk

2 cups of powdered sugar

Melt the chocolate chips over medium heat, using the double boiler method, or pop them in the

microwave for 30 second intervals, stirring frequently, until the chocolate stirs smooth.

Add the milk and stir.

Add the powdered sugar and whisk until smooth.

Drizzle over cookies and allow to cool and harden for 15 minutes.



Find more favorite cookie recipes here:


Brown Sugar Sugar Cookies

Maple Brown Sugar Cookies


Golden Graham Cookies


Maple Brown Sugar Cookies

The perfect fall cookie is easy to make in your home kitchen with this recipe for maple brown sugar cookies. This recipe creates cozy, warm cookies that are perfect to make and share.  Bake a batch with the kids, or surprise someone special with a dozen. Everyone will love these maple brown sugar cookies.




I love to bake and share my creations with neighbors and friends. I have fallen head over heals for maple and brown sugar flavors so I knew I had to bake cookie that captured them perfectly. I feel like maple should be an official flavor of fall. What do you think?

This recipe starts with simple ingredients like butter, flour, sugar and Ohio maple syrup. It creates a cookie that is bakery quality. You are going to love the burst of buttery, maple flavor each bite offers.




 Makes 3 dozen cookies.


Cookie Ingredients:


2 ⅓ cup flour

1 stick of softened butter

1 cup packed brown sugar

½ cup of sugar

1 large egg

⅓ cup of maple syrup

1 teaspoon vanilla extract

2 teaspoon maple extract

1 teaspoon baking soda

Pinch of salt




Directions:

Cream butter and both sugars together. Beat for 2 minutes.




Add egg, continue to mix for 1 minute and then add maple syrup.



As you are mixing add the vanilla and maple extracts.



Begin adding the flour, baking soda, salt. During this step I like to switch from my mixer to a mixing spoon to stir as the dough will be very creamy and soft and a little sticky.


Chill in the refrigerator for 90 minutes.

When you remove the dough from the fridge, preheat the oven to 350 degrees.

Use a cookie scooper to form balls of dough and place them on a cookie sheet, 2” apart.

Bake for 12 to 15 minutes. Allow to cool for 3 to 5 minutes before removing from the cookie sheet.





Icing Ingredients:

1 cup of powdered sugar

1 to 2 tablespoons of milk

2 teaspoons of maple extract


Combine all the ingredients in your mixer and blend over low speed until smooth.

Drizzle over cooled cookies.



These are so good with a cup of coffee or a glass of milk. They feel warm and cozy long after they have cooled off.


I am sure you will agree this maple brown sugar cookie recipe has a great crumb and a delectable buttery vibe going on that makes them perfect. 

If 3 dozen cookies sounds like too much for you to eat, you can freeze this recipe. Just scoop the dough into balls onto a cookie sheet. Pop it in the freezer for 2 hours or so until the dough is frozen, from there you can place the frozen cookie dough into a freezer bag. Mark the bag with time that they need to bake and the time to bake. Then you can pull a few cookies out as needed. 


You are sure to love these maple brown sugar cookies as much as my family does.


Find more great recipes here:

Golden Graham Cookies

Peanut Butter Chocolate Cake Mix Cookies