Sharing with you our famillies favourite Instant Pot Meals!

They’re quick to prep, cook and clean up. They’re also delicious! Plus it feels good feeding them to our kids. In our season of life, that’s what it’s all about!

20 Minute Chicken Burrito Bowls

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch chunks (or use leftover cooked chicken from Red Door Ranch roasting chicken and keep same cooking time)

• 1 pkg taco seasoning

• 1 cup chicken broth

• 1 cup frozen corn

• 1 can black beans, drained and rinsed

• 1 cup salsa

• 1 4.5-ounce can chopped green chiles (optional)

• 1 cup long-grain rice

• 1 cup shredded Mexican blend cheese or whatever cheese you have on hand

• 2 tablespoons chopped fresh cilantro leaves (optional)

Instructions

Add chicken, taco seasoning and chicken broth to instant pot and gently toss to combine.

• Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.

• Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute.

• Serve immediately, garnished with cilantro, if desired.

Adapted from: Damn Delicious

Ribs

For the Ribs:

• 1 rack Red Door Ranch pork spare ribs about 1 1/2 to 2lbs or Red Door Ranch beef braising ribs

• 1 cup water

• 3 tbsp apple cider vinegar

• 1/2 tsp liquid smoke

• 1/4 cup BBQ sauce

For the Rub:

• 2 tbsp brown sugar

• 1 tbsp paprika

• 1 tsp black pepper

• 1 tsp salt

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 tsp cayenne pepper

Instructions

• Rinse the ribs and pat them dry. Remove the membrane. (This is easy, don’t worry!) Flip the ribs over, meat-side down. Wiggle a butter knife between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.

• Stir together brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne. Rub it all over the ribs, coating all of the sides.

• Pour water, apple cider vinegar, and liquid smoke into instant pot. Place the ribs inside the pot, standing them on their side and wrapping the rack around the inside of the pot like a circle.

• Cover and seal the Instant Pot. For spare ribs: Cook on high (manual) pressure for 23 minutes (if you are making multiple racks and your ribs are super meaty, increase to 25 minutes). Allow the pressure to release naturally for 5 minutes, then vent to release the remaining pressure. For spare ribs: Cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). You will know it is released when the pin drops.

• Towards the end of the ribs’ cook time, place a rack in the upper third of your oven and set it to broil. Line a large baking sheet with aluminum foil. Transfer the cooked ribs to the foil, then brush liberally with barbecue sauce. Place under the broiler just until the sauce begins to caramelize, about 2 minutes. Do not walk away to make sure the ribs don’t burn.

Adapted from : Well Plated by Erin

Creamy Chicken & Wild Rice Soup

Ingredients

• 2 lb skinless boneless chicken, shredded (you can use leftover chicken from a whole roasting chicken)

• 1 tsp salt

• 1 tsp black pepper

• 1 tbsp olive oil

• 3 celery stalks, chopped

• 2 large carrots, chopped

• 1 garlic clove, finely chopped

• 1 onion, chopped

• 2 tsp finely chopped fresh rosemary

• 2 tsp sage

• 2 tsp thyme

• 4.5c low-sodium chicken broth

• 1 c uncooked wild rice (not quick-cooking)

• 1 bay leaf

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1/2 bunch kale, leaves torn into bite-size pieces (about 4 cups)

• 1/2 cup half-and-half

• 1 tbsp fresh lemon juice

Instructions

• Season the chicken with 1 tsp each salt and pepper. Add the olive oil to Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate.

• Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add 1/2 cup of chicken broth to pot and stir, scraping up the bottom of the pot. Cook until the broth is reduced by at least half, about 2 minutes. Add rest of broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.

• Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.

• Remove the chicken from the pot and shred with two forks in a bowl.

• Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.

• Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.

Adapted from: The Pioneer Woman

Instant Pot Sausage Pasta

Ingredients

• 2 tbsp olive oil

• 4 cloves garlic minced

• 1 onion, chopped

• 1 tbsp Italian herb seasoning

• 2 bay leaves

• 3 carrots minced or grated

• 7 ounces pork sausages casing removed, lightly broken up

• 2 cups tomato puree

• 4 cups chicken broth or vegetable broth

• 1 pound fusili pasta (or 490 grams ) see notes on pasta cook times

Instructions 

• Turn on the Instant Pot to ‘Saute’ mode and add the olive oil.

• Add the onions. Sauté for a couple of minutes, until the onions turn translucent. Then add the garlic and sauté for a minute more.

• Add the carrots and sauté for a couple of minutes more. Then add the sausage, and continue to sauté for a minute, stirring regularly.

• Add the dried herbs and the bay leaves, followed by the tomato puree. Mix together.

• Add the stock and stir everything, until well combined.

• Add the pasta and mix well, untill the pasta is submerged under the liquid. If the pasta stays above the liquid, it might not cook well.

• Close the lip of the IP and turn the vent to 'Sealing' position. Pressure Cook for 6 minutes on 'High' setting. After 6 minutes, the IP will beep. Perform a quick release of pressure and open the lid. The pasta is done, just mix together all the ingredients well before serving.

• Serve the pasta topped with cheese of your choice and sprinkling of parsley. I used a mixture of Cheddar and Mozarella cheese.

Adapted from: Caramel Tinted Life

Instant Pot Hamburger Soup

Ingredients

• 1/2 tbsp olive oil

• 1/2 medium onion chopped

• 2 sticks celery chopped

• 1 pound Red Door Ranch ground beef

• 3 cloves garlic minced

• 2 heaping tbsp tomato paste

• 1 (28 fluid ounce) can diced tomatoes with juices

• 4 cups beef broth

• 2 large Russet potatoes diced

• 1 dash Italian seasoning

• Salt & pepper to taste

Instructions

Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes.

• Stir in the beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat (I didn't drain any).

• Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning.

• Close the lid, make sure the valve is on "sealing", press the "manual" button and cook on high pressure for 8 minutes.

• Once the countdown has finished, carefully do a quick pressure release.

• Season with salt & pepper as needed and serve immediately.

Enjoy!! One pot meals are my favourite!