The Instant Pot.

Obviously living in a Tiny House is going to require that we get rid of a few things. Kade and I are constantly trying to figure out how to do that. We have really been focusing on quality over quantity lately.

For Christmas, Kade’s parents bought us an Instant Pot. Immediately we were able to get rid of our rice cooker and our crock pot. This is saving us quite a bit of kitchen space.

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This is the one we have!

Instant Pot LUX60 V3 6 Qt 6-in-1 Muti-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer

So far we love it! I wanted to share some recipes we have made with you.


Organic Apple Sauce:

Ingredients

  • 6-7 organic apples (we love gala)
  • Cinnamon
  • Nutmeg

Instructions

  • Core the apples and cut into quarter chunks
  • Throw them into the instant pot
  • Add 1 cup of water
  • Add a dash of cinnamon (I accidentally put A LOT in the other day and it was so so sweet and delicious)
  • A dash of nutmeg
  • Pressure cook on manual for 7-8 minutes
  • Quick pressure release
  • Put soft apples in a blender (I usually leave out some of the remaining water and add to the blender for the consistency that I want)
  • And eat warm or let cool; refrigerate.

And now my favorite thing that we have done is with a rotisserie chicken.

What you will need:

  • 1 rotisserie chicken
  • Onion
  • Carrots
  • Celery
  • garlic
  • lemon
  • thyme
  • salt
  • pepper
  • garlic powder/salt
  • Avacodo or olive oil (I prefer avocado oil)

Instructions:

  • Get your rotisserie chicken ready by removing the giblets and neck (first time I have ever had to do this)
  • Now put 1/2 a lemon, some garlic, & 1/2 an onion inside of the chicken.
  • Mix together avocado oil, thyme, oregano, salt pepper, and garlic powder in a small dish
  • Rub this spread all over the chicken and under the skin
  • Set instant pot to saute mode and place chicken in. Sear breast down for 2-3 minutes then turn it over and sear another side for 2-3 minutes.
  • With the breasts facing up, put 1 cup of water in the instant pot. Turn off saute mode and set to high pressure for 25 minutes.
  • When 25 minutes is up, quick release and you will have a delicious, juicy, rotisserie chicken.

Kade and I enjoyed shredded chicken over a romaine lettuce salad with Italian dressing.

But wait…we’re not done yet!

Kade and I have really been trying to be more zero-waste lately and reusing whatever we can. So we decided to take the rotisserie chicken carcass and make chicken stock.

Instructions:

  • Take all the bones from the carcass and place in the bottom of the instant pot on saute mode until it starts to brown to the pan.
  • Add 8 cups of water, celery, garlic, onion, carrots and whatever leftover veggies you might have along with whole peppercorns.  (I am trying to save my veggie scraps so I had some frozen onion, carrots, and peppers to throw in too)
  • Set instant pot to manual pressure mode for 30 minutes.
  • Quick release and strain. Refrigerate for up to 3 days or freeze.

And lastly!

With the chicken stock with we made and delicious homemade chicken noodle soup!

Instructions:

  • Turn instant pot to saute mode.
  • Add butter and when it is melted add onion, celery and carrots chopped up. Cook until soft.
  • Add thyme, garlic, oregano and cook for 1 more minute.
  • Add 4 cups of chicken stock and 4 cups of water.
  • Add chicken
  • Turn instant pot to soup setting and cook for 7 minutes.
  • Natural release for ten minutes.
  • Add noodles and cook uncovered on saute setting for 6-10 minutes.

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