Instant Pot: Meatloaf and Mashed Potatoes

A couple weeks ago I made another super easy Instant Pot meal. 

Meatloaf and mashed potatoes were made right inside the Instant Pot.
It was super easy to throw together and tasted delicious!

Meatloaf-You Need:

1 Pounds Ground Beef
1 Egg
 1 Cup Italian Breadcrumbs
1/3 Cup Ketchup
1 TBSP. Minced Garlic
1 TBSP. Minced Onion
1 1/2 tsp. Parsley

Mix ingredients together.
Put in a disposable aluminum loaf pan.
Set off to the side.

Potatoes-You Need:
2 Pounds of Potatoes (Chopped) I used Yukon Gold and took the skins off
1/2 Cup Half and Half
1 Cup Water
2 TBSP. Butter

Put chopped potatoes at the bottom of the Instant Pot.
Cover with 1 Cup of water.
Put the rack of the Instant Pot over the potatoes.
Place the loaf pan of meatloaf on that.
You will probably need to mash the sides of the loaf pan a bit to make it fit.
Set Instant Pot to high pressure for 25 minutes.

When done, vent steam.
Take out meatloaf.
Add ketchup on top and place in over.

I poured out the potatoes and used a mixer to mash them.
Then, half and half, butter and salt/pepper.

Here's the process in pictures...

Enjoy!

Instant Pot: Chili

I've been trying to use my Instant Pot once a week. 

I want to find some tried and true recipes to use, so I figured once a week was a good goal. 

Last week I made chili. 

It's a Wendy's copycat chili recipe that I found here.
I tweaked it and made it my own. 

You Need:

1 TBSP. Vegetable Oil

1 lb. Ground Beef

Onion-chopped

Celery-chopped

1 Package McCormick's Chili Seasoning 

1 Cup Water

2 Cans Kidney Beans-Drained

1 Can Rotel Tomatoes

1 Can Diced Tomatoes

1-15 oz. Can Tomato Sauce

First, I set the Instant Pot to saute and added the vegetable oil. 

I didn't have any fresh garlic, so I added some chopped garlic, but I really didn't add much, so maybe I didn't need to add the vegetable oil. 

It heated quickly, and then I added the ground beef.

In the meantime, I chopped some onion and celery. 

I didn't measure it, it's just an approximate amount. 

We don't love onion, so I didn't chop a whole one, and I did a few stalks of celery. 

Add the celery and onion to the browned ground beef. 

Cook, and then add the chili seasoning. 

Turn the Instant Pot off of saute. 

Mix well and add water. 

Get all pieces that might be stuck to the bottom of the pan off. 

Add the kidney beans and stir. 

Add Rotel, diced tomatoes and tomato sauce on top. 

Do NOT stir in.

Add the lid. 

Set to 10 minutes on high pressure. 

Once it's finished, release pressure, stir and enjoy!

This was delicious!

The only thing was it might be a little too spicy for us.

Next time I might not put the whole chili packet in, otherwise, yum!

Delish!

Instant Pot: Taco Chicken Bowls

This past weekend I used my Instant Pot for the first time!

I was a bit hesitant about it because it seemed a bit overwhelming, and the high heat scares me a bit, but I found a scrumptious recipe here and decided to give it a try!

Taco Chicken Bowls

Items Needed:

3-4 Cups of Broth or Water

3 Boneless Skinless Chicken Breasts

1-2 Packets Taco Seasoning

1-8 oz. Can Black Beans (Drained and Rinsed)

1-15 oz. Bag of Frozen Corn

Jar of Salsa

2-3 Cups Jasmine/Regular Rice

Extras: Cheddar Cheese, Sour Cream, Tortilla Chips

1. Add 1 cup of broth or water (I used broth) to the bottom of the Instant Pot

Add chicken breasts

2. Sprinkle 1-2 packets of taco seasoning on top (I used one packet, but I would probably use a little more next time.)

3. Add black beans

4. Add corn

5. Add salsa

6. The recipe calls for jasmine rice, but I didn't have any, so I used regular brown rice. 

I would say the rice could have been more done, but Alex thought it was great. 

I only used about 2 cups-the original recipe calls for 3.

7. Add more broth/water

Since I only used about 2 cups of rice, I poured 2 cups of broth/water at the end. 

The original recipe calls for 3 cups, but suggests to cut back if you use less rice. 

I actually did one cup of broth and one cup of water.

8. Put the lid on and set at high pressure for 12 minutes.

9. Take the lid off and voila!

10. Put the corn, bean, rice, salsa mixture in a bowl

11. Shred the chicken, add it on top and put the extras on top!

A yummy taco chicken bowl!

The recipe says it feeds 6, and that couldn't be more true!

There was so much left. 

We ate it for dinner, again the next day for lunch and still have a works week of lunches left!

Enjoy!