Showing posts with label instant pot. Show all posts
Showing posts with label instant pot. Show all posts

Instant Pot Butter Garlic Glazed Carrots

 Carrots are such a good side dish to add to your meal plan because they are so affordable. This recipe makes them super easy to make. Plus this recipe is great for kids; it is lightly sweet, very buttery and has just the right amount of garlic to spice things up.



I know I am not the only one who has been feeling the strain of the economy. Groceries cost more, gas prices are high, and the cost of cooling the house all summer and running the sprinklers to keep the kids cool has caught up with us. I have been trying to shop smart and make the most of our budget at the grocery shops.

I have found that carrots are a great side dish to serve my family. It fills them up, and it is something different. We like carrots, but honestly, I don't know if I have ever really cooked with them, aside from making a pretty good carrot soup on occasion. Carrots are especially nice when they are marked down in the produce section. A few weeks back, I found a one pound bag of organic whole carrots for 49 cents. I sliced them into rounds and prepared them like this. Everyone liked them. So when I found mini carrots at Kroger, marked down to 79 cents, I grabbed 2 bags and worked them into our meals.

This recipe is good because it is so easy to make if you have a pressure cooker. It goes well with a variety of beef dishes, chicken, or fish and I even served it with leftover pasta last night. 


Ingredients
1 pound of baby carrots

3 tablespoons of butter

1 tablespoon of minced garlic

½ c light brown sugar

1 ½ to 2 cups of water



Add brown sugar, butter and minced garlic to the instant pot.



Add carrots, and cover with water.

Give everything a stir to make sure the carrots are covered with the water.



Place the lid on the instant pot.

Seal the instant pot.

Use the manual setting, and set the timer for 8 minutes.

When the timer dings, allow the instant pot to naturally release pressure for 3 minutes, then use the quick release valve.

Remove the lid and stir.

Serve the carrots immediately.

Store leftovers in an airtight container after they have cooled.






These are so tender, and have such a great flavor. I am sure you are going to love it.  Plus it is fuss free and you can probably get 2 meals worth out of a bag of carrots if you are cooking for 4 like I am. If you don't want to eat carrots 2 nights in a row, you can freeze the remaining carrots. You know how I feel about freezing veggies! Do it! I would recommend blanching them first though.


This carrot patch activity might be a good way to get the kids excited about carrots before serving this side.


This sheet pan shrimp, potatoes, carrots and asparagus recipe is also a great way to use up any leftover mini carrots you might have after serving this.

Instant Pot Banana Rice Pudding

 

My family loves rice pudding and I often make it in the instant pot. But, we had some over ripe bananas and I thought maybe, I could put them to use in the pudding we all love so much. And let me tell you, this is one of my most delicious ideas yet!




This is such an easy recipe. You can have it ready in minutes if you like it warm, but if you like it cool, no worries! Just give it a little time to rest and cool.

This is a great recipe to keep on hand because it is cheap to make, and it tastes like a million bucks when you dig into it. It is a great way to stretch your grocery budget by adding in affordable rice to your desserts. Plus this no bake goodie won't heat up the house on a hot day.




Ingredients:

1 c white rice

1 ½ c water

2 cups of milk

½ c sugar

2 overripe bananas

1 tsp vanilla






Add rice and water to the instant pot.

Seal and select high heat.

Set the timer for 3 minutes.

It will take about 10 minutes before the timer begins to countdown.

When the timer beeps, turn off the instant pot. 

After 10 minutes, quick release the steam.



Add milk and sugar.



Stir.



In a small bowl, smash the bananas and add vanilla and cinnamon.




Pour this into the rice.

Turn the instant pot to saute, and allow to cook until it comes to a boil. 




Remove the liner from the instant pot and allow to cool and thicken.

Serve warm or cold, with cinnamon sprinkled over the top and sliced bananas if you like.

Store leftovers in an airtight container in the fridge.

Makes 6 servings.



If you are looking for more affordable dessert ideas you might like these peanut butter cream puffs or  my homemade stove top rice pudding recipe.