Potato Bar: Steakhouse Potato

 

photo source

• Your favorite type of meat (steak, chicken, pork, pulled pork) cut into bite sized pieces.
• Shredded Cheese
• Diced Tomato
• Green Onions
• Sour Cream
• Bacon Crumbles
• BBQ Sauce

source: I Wash, You Dry

Homemade Shake and Bake Chicken

 Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

source: Our Life Uncommon

Potato Bar: The Greek Potato

 

source: I Wash, You Dry

• Diced Tomato
• Green Onion
• Diced Red Onion
• Kalmata Olives
• Feta Cheese
• Banana Peppers
• Greek Dressing
• Diced Cucumbers
• Butter
• Salt and Pepper

Mexican Potato Bar

 

source: I Wash You Dry

• Jarred Queso cheese
• Salsa
• Sour Cream
• Guacamole
• Jalapenos, fresh or jarred, diced or slices
• Diced Tomatoes
• Diced Red or Green Onion
• Black Olive slices
• Black Beans (drain and rinse beans)
• Butter
• Salt and Pepper

Easy Chicken Cordon Bleu Pasta

source

I mostly try to cook as much from scratch as I can, because it is healthier and cheaper. However, every once in awhile you need a quick and easy meal to prepare, and this is one of them.

1 Pkg. Crispy Chicken Strips
1 Pkg. Penne or Pasta of your choice
1 Bottle Alfredo Sauce with Garlic
1 Pkg. Oscar Meyer Carving Board Ham

Cook chicken strips according to directions on package. While the chicken is cooking, boil pasta as directed. Cut up ham into bite-size pieces. After chicken is done cooking, cut up into bite-size pieces and combine in a large mixing bowl with pasta, sauce and ham. Sprinkle fresh Parmesan cheese on top, if desired.

source: Six Sister's Stuff 

Instant Pot Low Country Boil

1 (14-ounce) package smoked sausage, cut into 2-inch pieces
1 1/2 pounds small red potatoes

3 ears corn, cut into thirds
1 tablespoon liquid shrimp and crab boil or Old Bay powder
1 Tablespoon Creole or Cajun seasoning, divided
1 1/4 pounds medium to large shrimp

1/2 cup butter, melted

1/2 teaspoon garlic powder

Place potatoes, sausage, and corn in the Instant Pot. Pour in 3 cups of water. Add the liquid shrimp and crab boil and 2 1/2 teaspoons of creole seasoning.

Put lid on Instant Pot and turn valve to "sealing". Set Instant Pot to Pressure Cook on HIGH for 4 minutes. Keep in mind it will take some time for the pressure to build up.

After the 4 minutes is up, do a quick pressure release. Once the pin drops, remove lid. Add the shrimp and sprinkle the remaining 1/2 teaspoon seasoning on them. I like to take the corn out to make more room for the shrimp. Stir in the shrimp. Replace the lid. You want the Instant Pot either off or on warm. Let the residual heat cook the shrimp for about 3 to 4 minutes.

Remove everything from the Instant Pot with a slotted spoon and place on a serving platter. If desired, sprinkle on more Creole or Cajun seasoning.

Place butter and garlic powder in a microwave-safe bowl. Microwave until butter is melted. Serve with the shrimp boil. The shrimp and potatoes taste wonderful dipped in it.

Source: Spicy Southern Kitchen

Garlicky Oven Baked Tilapia

 8 tilapia

salt

ground black pepper

10 tbsp. butter, melted

4 cloves garlic, minced

1 tsp. Old Bay

Juice and zest from a lemon

1 lemon, sliced into rounds

Freshly chopped parsley, optional

1. Preheat oven to 400°. Season tilapia with salt and pepper and place on a small baking sheet. 
2. Mix together butter, garlic, red pepper flakes, lemon juice, and zest then pour over tilapia. Place lemon rounds on top and around tilapia.  
3. Bake tilapia for 10 to 12 minutes or until fish is fork-tender. 

Nutrition (per serving): 220 calories, 21 g protein, 1 g carbohydrates, 0 g fiber, 0 g sugar, 15 g fat, 10 g saturated fat, 170 mg sodium, optional

Source: Delish https://www.delish.com/cooking/recipe-ideas/a19665918/oven-baked-tilapia-recipe/

Instant Pot Jambalaya

Instant Pot Jambalaya

4 tablespoons Olive Oil

12 ounces Sausage, preferably Andouille, cut into ¼-inch-thick slices*

1 cups Onion, chopped

2 medium Green Bell Peppers, seeded and chopped

2 medium stalks Celery chopped

2 Tab. Garlic Cloves, diced

4 teaspoons Cajun Seasoning

1 teaspoon ground Thyme

2-4 Bay Leaves

6-8 drops Tobacco sauce, or to taste

2 cups Long-Grain White Rice regular NOT instant rice

2-14.5 ounce can Diced Tomatoes undrained

2 Tab. Tomato Paste (optional)

4-6 cups Chicken or Vegetable Stock

2 teaspoon Salt

12 ounces medium-size Shrimp*

4 Scallions thinly sliced

Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain. 

Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. 

Add the seasonings and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 

Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert. 

Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure. 

Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat

*OR 4 cups of any combination of ham, chicken, shrimp or sausage can be used

Tofu Jambalaya

1 lb extra-firm tofu frozen and defrosted

1 large onion chopped

1 bell pepper any color, chopped

2 ribs celery chopped

3 cloves garlic chopped

1 cup uncooked white rice or parboiled brown rice see note below

1 28-ounce can diced tomatoes (Or two 14.5 ounce cans diced tomatoes, fire-roasted Preferred)

1/2 cup tomato juice or water

2 1/2 teaspoon mild chili powder (may use part chipotle chili powder)

1 teaspoon salt

1 teaspoon thyme

1/2 teaspoon Liquid Smoke seasoning optional

red (cayenne) and black pepper to taste

Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.

Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. (It’s the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat. 

Cook for 30 minutes or until rice is done and liquid is absorbed.

Notes: You can do this with brown rice by par-boiling the rice first: pour rice into a large pot of boiling water and boil for 15 minutes. Drain well in a colander. Add to the recipe when rice is called for.

Each Serving | Calories: 239kcal | Carbohydrates: 38g | Protein: 12g | Fat: 4.3g | Sodium: 707.6mg | Potassium: 196.6mg | Fiber: 3.6g | Sugar: 6.8g

Source: FatFree Vegan Kitchen https://blog.fatfreevegan.com/2006/03/tofu-jambalaya.html

Enchilada Casserole

This recipe has directions to make four 9×13 pans. Eat one pan for dinner tonight and save three for the freezer. Also below are directions to do two 9×13 pans if that works better for you.

Large Family Size FOUR 9×13 pans (one for now and 3 for later)

4 pounds ground beef
2 large onion
1/2 cup taco seasoning
2 (7 ounce) cans chopped green chilies
2 (28 ounce) can red enchilada sauce, divided
2 (25 ounce) package flour or corn tortillas
1 (10 ounce) package frozen corn, thawed
2 (15.25 ounce) cans black beans, rinsed and drained
8 cups fiesta shredded cheese

Preheat oven to 350 degrees. Prepare four 9×13 casserole dishes with nonstick cooking spray.
In a large skillet over medium high heat, brown the ground beef with the onion until the meat is crumbled and no longer pink. Drain well and return to pan.
Add taco seasoning, all chopped green chilies, and 2 cup enchilada sauce to meat. Heat until bubbly, about 10 minutes.
In the bottom of the casserole dishes, layer tortillas, meat sauce, corn, black beans, and cheese. Repeat at least once.
Top the casseroles with remaining enchilada sauce and cheese.
Wrap extra casseroles and freeze for upcoming freezer meals.
Bake desired amount of casseroles for 30 minutes or until the cheese has melted and the edges bubble.

TWO 9X13 PANS Enchilada Casserole

2 pounds ground beef
1 large onion
¼ cup taco seasoning
1 (7 ounce) cans chopped green chiles
1 (28 ounce) can red enchilada sauce, divided
1 (25 ounce) package flour or corn tortillas
1 (10 ounce) package frozen corn, thawed
1 (15.25 ounce) cans black beans, rinsed and drained
4 cups fiesta shredded cheese

Preheat oven to 350 degrees. Prepare two 9×13 casserole dishes with nonstick cooking spray.
In a large skillet over medium high heat, brown the ground beef with the onion until the meat is crumbled and no longer pink. Drain well and return to pan.
Add taco seasoning, all chopped green chilies, and 1 cup enchilada sauce to meat. Heat until bubbly, about 10 minutes.
In the bottom of the casserole dishes, layer tortillas, meat sauce, corn, black beans, and cheese. Repeat at least once.
Top the casserole with remaining enchilada sauce and cheese.
Wrap one casserole to freeze for later.
Bake for 30 minutes or until the cheese has melted and the edges bubble.


FREEZER MEAL DIRECTIONS
After the Enchilada Casseroles are assembled you can freeze the extras for later. 
Wrap each 9×13 pan with a double layer of foil. Label the foil with name and date (plus baking directions if you’d like). Followed by a double layer of plastic wrap or a 2 gallon plastic bag.
Place the Enchilada Casseroles in the freezer for 3 to 6 months.

When you’d like to use this easy freezer meal just pull it from your freezer stash the night before and place it in your refrigerator to defrost. At cooking time remove the plastic wrap and foil. Reuse one sheet of foil to lightly tent over your casserole. Place in a preheated oven at 375 for 35 to 40 minutes or until the cheese has melted and the edges bubble. However, your baking time may need to be increased in 15 minute increments until desired doneness is reached based on the defrosted level of your casserole. Always make sure food researched on internal temperature of at least 165F.

Source: Large Family Table

Hawaiian Chicken and Rice Casserole

This large family recipe makes TWO 9×13 pans. Eat one tonight and freeze the second one. Or make one 11×18 casserole.

Shopping List and Prep:
5 to 6 boneless, skinless chicken breasts, (about ¾ lb each) ($7.50)
1 cup brown sugar ($0.64)
2 cups low sodium soy sauce  ($1.92)
3 cloves garlic, minced ($0.24)
2 cups chicken broth  ($0.76)
2 cups uncooked long grain white rice  ($0.78)
1 red onion, diced ($0.82)
2 red bell peppers, seeded and diced ($3.58)
2 (20 ounce) cans pineapple tidbits in juice ($2.74)
10 slices bacon, cooked and coarsely chopped  ($5.32)
Green onions, sliced (for garnish) 2-3 ($0.21)

Total: $24.51 for two, or $12.26 each

For each casserole, (or if you only want to make one).

3 boneless, skinless chicken breasts
1/2 cup brown sugar
1 cups low sodium soy sauce
1 1/2 cloves garlic, minced
1 cup chicken broth
1 cup uncooked long grain white rice
1/2 red onion, diced
1 red bell peppers, seeded and diced
1 (20 ounce) cans pineapple tidbits in juice, NOT drained
5 slices bacon, cooked and coarsely chopped
Green onions, sliced (for garnish)

Preheat oven to 425 degrees. Prepare casserole dishes with nonstick cooking spray.

In a large bowl, whisk together the brown sugar, soy sauce, garlic, and chicken broth. Add to each casserole dish. To each casserole dish, add half the uncooked rice, onion, bell pepper, and pineapple (with its juice). Place chicken on top.

Cover the dish tightly with aluminum foil. Bake for 55 minutes.

Uncover the casserole and remove the chicken. Chop the chicken into bite-size pieces or shred with two forks. Stir the chicken back into the rice and vegetables. Top with cooked bacon.

Let the one you are going to freeze cool at this point, while you return the second casserole to the oven and bake uncovered for an additional 5 to 10 minutes, or until the sauce has thickened.

Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.

To reheat the thawed frozen one, preheat oven to 425 degrees, and bake uncovered for an additional 25 to 30 minutes, or until the sauce has thickened.

Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.

Source: Large Family Table

Chicken/Vegetable Ratatouille

This is the perfect one-dish dinner when the garden is in full swing. It is a traditional French stew, originating in an area that is present day Nice. It is a delicious dish that can be served hot or cold.

1 Tbsp Canola oil 

3 lb 4 oz Chicken breast, boneless, skinless, raw, ¹⁄2" diced 

4¹⁄4 oz Zucchini, fresh, unpeeled, ¹⁄2" diced 

8¹⁄2 oz Eggplant, fresh, unpeeled, ¹⁄2" diced   

1¹⁄4 cup Onions, fresh, peeled, ¹⁄4" diced 

1 cup Green bell pepper, ¹⁄4" diced 

³⁄4 cup Mushrooms, thinly sliced 

1 tsp Salt, 

3 cup (26 oz.) Tomatoes with juice, garlic, oregano, and basil, canned, diced 

4 cloves Garlic, fresh, minced  

2 tsp Basil leaves, dried  

¹⁄2 tsp Black pepper, ground  

2 tsp Balsamic vinegar   

2 tsp Lemon juice, fresh or bottled  

2 Tbsp Parsley, flat-leaf, chopped 

Heat oil and add chicken and sauté 25–30 minutes, or until lightly browned. 

In another pay saute zucchini, eggplant, onion, green pepper, mushrooms, and salt 5 minutes, until onions are tender. Stir often. Add diced canned tomatoes with juice, minced garlic, dried basil, black pepper, and balsamic vinegar. Bring to a boil. Reduce heat to medium and simmer for 10 minutes, until the juices from tomatoes and vinegar have reduced. Stir frequently.

Remove from heat and stir in lemon juice and parsley. Add chicken to vegetables and stir.

Makes 25 1/2 cup servings. Optionally, serve over pasta.

Instant Pot Mongolian Chicken

4  boneless skinless chicken breasts  (cut into one-two inch cubes)
2 tablespoons  sesame oil 
3/4 cup  brown sugar 
4  garlic cloves  (minced)
1 tablespoon  fresh ginger  (minced)
3/4 cup  low sodium soy sauce
3/4 cup  water or chicken broth
1 cup  carrots, sliced or chopped
1 red sweet pepper, chopped in 1'' pieces, optional
1 teaspoon  red pepper flakes
1 tablespoon  garlic powder

Cornstarch Slurry:
2 tablespoons  cornstarch

Optional:
1/4 cup  green onions  (chopped)
1 teaspoon  sesame seeds

Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.

Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup water and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.

Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, carrots, garlic powder and red pepper flakes.
Stir well until all the ingredients are combined and coated in sauce.

Source: Sweet and Savory Meals

How To Make Ribs in the Instant Pot

1 tablespoon packed brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked salt, such as this one from Spice House
1 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
2 racks baby back ribs (about 4 pounds total)
1 cup barbecue sauce

Make the spice rub. Place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne in a small bowl and stir to combine; set aside.
Remove the membrane from the ribs. For super-tender ribs, remove the membrane that covers the bone on the underside of the ribs: Flip the ribs over so they're meat-side down, then slide a butter knife in between the ribs and the thin membrane of the first rack — start in the center of the rack, which tends to be easier than the ends. Once you’ve got a few inches pulled up, use your hands to gently pull the membrane up and completely off the bones (if your grip is slippery, grasp the membrane with a paper towel before pulling). Repeat for the remaining rack.
Season the ribs. Sprinkle the rub evenly over the ribs on both sides and on the ends. Gently rub the spice mixture into the ribs.
Prepare the electric pressure cooker and add the ribs. Set a steamer or trivet inside a 6-quart or larger electric pressure cooker. Add 1 cup of water. Place the ribs on the steamer by standing them up and gently coiling them in the cooker — start with the first rack of ribs on the outside closest to the pot, then make a tighter coil inside the first rack of ribs with the second rack.
Cook the ribs on manual pressure for 20 minutes. Seal the pressure cooker and make sure the pressure valve is sealed. Set to HIGH manual pressure for 20 minutes. The cooker should take about 15 minutes to come to pressure.
Quick release the ribs and transfer immediately to a baking sheet. When the 20 minutes is up, quickly release the pressure using the pressure cooker’s release valve. Using tongs, immediately transfer the ribs meaty-side up to a baking sheet; the ribs should gently bend but not break when lifted, and the meat should be just pulling away from the ribs.
Coat the ribs with sauce and broil or grill (optional). Brush the finished ribs with sauce on all sides. Broil or grill on medium-high heat until some of the sauce is browned and sticky, 3 to 4 minutes.
Slice and serve the ribs. Transfer the ribs to a cutting board and cut between the ribs into desired sections. Serve immediately.

Quick Pot Creole Black-eyed Peas

1 large onion chopped
1 green bell pepper chopped
1 rib celery chopped
3 cloves garlic minced
2 cups dried black-eyed peas picked over and rinsed
5 cups water
15 ounces canned diced tomatoes
1 teaspoon dried oregano
1 teaspoon salt or to taste
1/8 teaspoon cayenne or more to taste
1 tablespoon hot sauce or to taste
1/2 teaspoon black pepper
1/2 teaspoon Liquid Smoke flavoring

Heat a large pressure cooker over high heat (use the Sauté button on the Instant Pot). Add the onion and sauté until it begins to brown; add the bell pepper, celery, and garlic and cook for another 2 minutes, adding a tablespoon or two of water if needed to prevent sticking. Add the black-eyed peas and water, seal the cooker, and bring to high pressure. Cook at high pressure for 10 minutes. (Use the Manual button on the IP and set to 10 minutes.) Remove from heat and allow pressure to come down naturally.
Once the pressure is down, open the cooker and add all remaining ingredients except Liquid Smoke. Return to the heat and simmer for 15-30 minutes, until peas are completely soft and thickened. (Use Sauté on IP and adjust to low.) Add the Liquid Smoke and cook for another 5 minutes. Serve hot over rice with more hot sauce on the table

Source: Far Free Vegan

Instant Pot White Beans

General  Tips for cooking beans in an Instant Pot:

1. There’s no need to soak beans before cooking them in the Instant Pot.
2. As you’re preparing your ingredients, plug in the Instant Pot, and press the Sauté button. This will allow it to pre-heat, helping it to come to full pressure faster once you’ve selected Beans/Chili mode. After you’ve added your ingredients and locked the lid, press Off to end Sauté mode. Then, select Beans/Chili mode.
3. If you prefer a slightly firmer bean texture, use the Manual mode and set the timer for anywhere from 25-27 minutes. Choosing the Beans/Chili mode cooks the beans for 30 minutes and is a no-brainer, but finding your perfect cooking time/texture is a personal preference that benefits from some experimenting.
4. The general rule of thumb is 4 cups of liquid for every 1 cup of beans, but again, you can experiment for personal preference. As long as your beans are covered by at least 1 inch of liquid, you’re good.
5. Whencooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so.
6. As noted in the recipe below, it’s important to allow the pressure to release naturally for at least 20 minutes before turning the valve to venting.

Ingredients:

1 (1-lb.) bag Great Northern Beans, rinsed and sorted

1 tablespoon onion powder

2 teaspoons garlic powder

1-2 teaspoons salt

1 bay leaf

6 cups unsalted vegetable broth, or water

Total time:

55 minutes

Prep time:

5 minutes

Cook time:

50 minutes

Yield:

6

Directions:

Add all ingredients to the Instant Pot.

Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or set to 30 Minutes).

When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.

Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months.

Source: Camilla

INSTANT POT CORNED BEEF AND CABBAGE

3 pound marinated uncured corned beef round flat roast (Trader Joe's recommended)
4 cups beef broth
12 ounces stout beer or water
1 large onion (quartered)
4 cloves garlic
2 bay leaves
1 pound small red potatoes (halved (quarter if medium sized))
4 large carrots (peeled and cut into 2-inch pieces)
1 small head green cabbage (cut into 6 wedges with core removed

Put the corned beef, beef broth, stout, onion, garlic, and bay leaves in to the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Once done, allow a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure.
Remove the roast from the pressure cooking pot and transfer to a plate. Loosely cover the corned beef with aluminum foil until ready to serve.
Scoop all of the solids out of the pot and discard, leaving only the broth.
Add the potatoes to the cooking pot, cover, and cook on high pressure for 3 minutes. Release pressure so you can open the lid, add the carrots and cabbage, and then cook on high pressure for 2 minutes. Do a quick release of the pressure.
To serve, arrange the cabbage, potatoes, and carrots on a platter. Slice the corned beef against the grain and add to the platter. Ladle the cooking liquid into a gravy boat and serve along side meal.

Source: Self Proclaimed Foodie

Thai Pineapple Fried Rice

2 Tablespoon Oil
2-4 Spring Onions
2 cup Carrot
2 cup Cabbage
4 Tablespoon green Bell Pepper sliced
1 1/3 cup Green Peas
1 large can Pineapple chunks
2 Tablespoon Ginger
2 Tablespoon Garlic
2 cup cooked Ric
For the Sauce:
2 Tablespoon Rice Vinegar
4  TeaspoonSoy Sauce
2 Tablespoon Sriracha Sauce
2 Teaspoon Sugar
4 Teaspoon Curry Powder
4 Tablespoon Water

Keep all ingredients ready before cooking. Slice your spring onion bulbs and the green stalks, cut your carrot small, slice your cabbage, slice your bell pepper into small pieces, cut your pineapple into chunks. Keep your green peas ready as well and the ginger garlic paste.
Prepare your stir-frying sauce by mixing together rice vinegar, soy sauce, sriracha sauce, sugar and curry powder.
Grab a shallow frying pan and add your oil. Heat up and then add the sliced spring onion bulbs. Stir fry on high heat for a minute to get a bit soft then continue to add in the carrot, cabbage and green bell pepper.
Mix and now add the green peas and pineapple chunks. Also, add the ginger garlic paste at this point. Stir fry on high heat for a minute.
Then add in your cooked rice and pour your previously prepared stir frying sauce over the rice and with the water.
Mix and Stir fry on high heat for 2-3 minutes. Garnish with the cut green spring onion stalks.
Serve hot

Source: masala herb

Quick Pot Pea Risotto

1/4 cup olive oil
2 shallots, minced
4 cloves garlic, minced
2 cups Arborio Rice
8 cups vegetable broth
1 cup white wine
1 tsp. Salt
1/2 tea. Black Pepper
1 cup grated Parmesan cheese, divided
1 1/2 cups frozen peas

Place the inner pot in the Quick Pot.
Press the Saute button and the Program Dial to select the Beef Setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle.
Add the olive oil, shallots and garlic to the Inner pot and saute 2-3 minutes.
Add the rice and coat with olive oil. Press the cancel button.
Add the broth, white wine, salt, pepper, and 1/2 cup Parmesan cheese.
Place the lid on the Quick Pot and turn the lid counterclockwise. The lid will lock and the Pressure Release Valve will close.
Press the Pressure button, scroll to the Risotto setting, and press the Program Dial. Press the Program Dial again to confirm the medium setting and begin the cooking cycle (8 min. cooking time).
When the  timer reaches 0, the Quick Pot will automatically switch to Keep Warm. Press the Cancel button. Slide the Steam Release switch to the Open position. When the steam is released, remove the lid. Stir in 1/2 cup Parmesan cheese and the peas. Let sit 5 minutes before stirring.

Quick Pot Beef Stew

• 2 lbs. stew meat, cubed into 1 1/2 to 2 inch cubes.
• 2 tablespoons olive oil, divided
• 1 tsp. salt
• 1/2 tsp. pepper
• 12 pearl onions (either fresh which you've soaked in boiling water to remove skins or frozen) OR 1 yellow onion chopped
• 1 clove garlic, minced
• 3 cups beef broth
• 1 bay leaf
• 4, carrots cut into 1-inch pieces on the diagonal
• 4 medium potatoes, cut into 1 1/2-inch pieces, (or try turnips -they are good in it)
• 1 stalk celery, sliced
• 2 tablespoons cornstarch or 1/4 cup rice flour
2 tablespoons water
• 
  Optional:
  2 tablespoons tomato paste
  1 tablespoonWorcestershire sauce
  1 teaspoon dried Italian seasoning
  1 teaspoon dried thyme

Heat 1 tablespoon of the olive oil in the Instant Pot using saute mode. When the pot is hot, add half of the beef in a single layer. Sprinkle the beef with half of the salt and pepper.
Brown the beef on the first side, without moving it, for 4 minutes or until it is browned and releases easily from the bottom of the pot. Flip the beef pieces and brown on the second side for about 4 minutes more. Remove the beef to a clean bowl.
Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef.
Add the garlic to the pot, press cancel to turn off the heat, and cook, stirring, for 30 seconds.
While the Instant Pot is hot, deglaze the pot by pouring in 1 cup of the beef broth and scraping up any browned bits from the bottom of the pot. Pour in the remaining 2 cups of broth.
If using, add the tomato paste, Worcestershire sauce, Italian seasoning, thyme. and bay leaf and stir to combine. Add the beef back to the pot, along with any juices from the bowl. Place the bay leaf, carrots, potatoes and celery on top of the beef. Do not stir.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and set the cook time to 35 minutes at high pressure. The Instant Pot will take 10-15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
Open the Instant Pot lid. Remove the bay leaf.
Thicken the stew by stirring together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this mixture into the Instant Pot and turn on saute mode. Allow the stew to simmer, stirring occasionally, until slightly thickened. Be careful to not break up the vegetables as you stir.

Quick Pot Shrimp and Broccoli

2 lbs. shrimps frozen or thawed
56 oz  broccoli

For the sauce
3 tbsp low sodium soy sauce
2 tbsp oyster sauce
1 tsp rice wine vinegar or white vinegar
1 tsp brown sugar or granulated sugar or honey
1 tbsp ginger grated
2 cloves garlic grated or minced
2 tsp sesame

For the slurry
1-2 tbsp cornstarch for the slurry (add 1 tbsp of water) – you might need more.
1 tsp sriracha sauce optional

Garnish
1 tsp sesame seeds to garnish
1 green onion thinly sliced

Put all of the ingredients in the Instant Pot (except for the broccoli if you want it to stay firm, the corn starch slurry and the sesame seeds) start with the sauce ingredients, and shrimp follows. Cover with the lid, and make sure that the vent is in sealing position.

Press on "manual" or "pressure cook" make sure that it's set on high pressure, and cook for 2 minutes. Let the Instant Pot come to pressure, then it will stop cooking and will beep. Quickly release the steam and carefully open the lid.

To thicken the sauce, press on "saute" and add the slurry to the pot. Mix it with the sauce, and the sauce will be thickened (it might take just 1 minute to do this, depending on how quick your sauce thickens). If it's not thick enough, then add one more cornstarch with water mixed together before adding to the pot. Mix in sriracha sauce if using.

After thickening the sauce, add fresh broccoli florets to the pot and cover with the lid. Allow the broccoli to "steam" for a couple of minutes and it will be slightly cooked but firm and crunchy.

Serve over rice, and garnish with sesame seeds.

Source: modified slightly from the recipe at LITTLE SUNNY KITCHEN