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

This blog post is just a starting point, feel free to adapt it to your own voice and style! I hope it helps you get your readers excited about your delicious Instant Pot creation!


Find more instant pot recipes here:

Creamy Garlic Mushroom Shrimp Pasta

Banana Rice Pudding

Creamy Garlic Mushroom Pasta with Shrimp

 This creamy garlic mushroom pasta with shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with simple ingredients that you probably already have on hand, and it comes together in just a few minutes.


This is such a good instant pot meal! It comes together so fast, and I know your family will love this dish without the red sauce. Add frozen shrimp for a good source of protein.



8 ounces of spaghetti

½ c yellow onion, diced

1 tablespoon of olive oil

1 tablespoon of minced garlic

1 cup of half and half

4 ounces of cream cheese, cubed

2 cups of chicken stock

2 cups of large shrimp, tail removed

½ c of mushrooms

½ c grated parmesan cheese

2 tbsp butter



Turn the instant pot to saute.

Add olive oil and onion and saute for 3 minutes, or until the onions are tender, stirring as needed.

Add garlic and saute for 1 minute.

Turn off the instant pot.

Add chicken stock.




Break spaghetti noodles in half and submerge them into the stock.

All noodles should be covered by the stock. Stir them to adjust their placement if needed.

Add shrimp. As I used tail on, I chopped the tails off right before adding to the instant pot.

Add butter.

Place the lid of the instant pot and seal the instant pot.

Set the instant pot to manual and set the timer to 5 minutes.

When the timer dings, quick release the steam.





Remove the lid and add the half and half, parmesan cheese and cream cheese.

Stir.





Add mushrooms and stir.

Replace the lid on the instant pot and allow the cheeses to melt in the pasta for about 5 minutes.

Stir and serve immediately.

Store any leftovers in an airtight container in the fridge.




Why this is a great instant pot family meal:

  • It's a delicious and healthy meal. Shrimp and mushrooms are both low in calories and fat, and they're a good source of protein and nutrients.
  • It's a quick and easy meal to make. You can have this meal on the table in about 30 minutes, making it perfect for a busy weeknight.
  • It's a versatile meal that can be customized to your liking. You can add different vegetables, herbs, and spices to make this meal your own.
  • It's a crowd-pleasing meal. Shrimp and mushrooms are both popular ingredients, so this meal is sure to be a hit with your family and friends.

If you're looking for a delicious, healthy, and easy meal to make, pasta with shrimp and mushrooms is a great option.

Find more great recipes here:

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.