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Easy Instant Pot Chicken Parmesan Pasta

I love chicken parmesan but my kids will only eat it if I make it into a pasta dish. Picky little things. Luckily I also love pasta so this dish is the best of both worlds. And it’s so so easy to make in the Instant Pot!

3 chicken breasts, fresh or thawed
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1 Tbsp Italian seasoning
3 cups water, divided
16oz penne pasta
2 jars (24oz each) pasta sauce
1 1/2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

1. Lay chicken breasts in bottom of Instant Pot.
2. Add 2 cups water, red pepper flakes, salt, pepper, and Italian Seasoning.
3. Seal lid and set on manual high pressure for 12 minutes.
4. When done, allow to natural release for 5 minutes and then quick release.
5. Remove chicken and cut into bite size pieces.
6. Stir back into IP and pour pasta over top; stir.
7. Pour pasta sauce over top and add 1 cup of water.
8. Seal lid and set on manual high pressure for 5 minutes.
9. When done use quick release and stir in cheeses.

The chicken was so tender and moist and the whole dish was full of flavor. We didn’t even have any leftovers- everyone loved it and went back for seconds….and thirds! I’ve added this one to our regular dinner rotation!

Amazing Instant Pot Shrimp Lo Mein

My kids are addicted to Chinese Shrimp Lo Mein. They love it and would literally eat it every single night if I let them. Unfortunately they also eat a lot and we would be homeless if I indulged their love of Lo Mein as often as they would like. So I had to find a way to make it at home. I tried probably 10 different recipes and finally created this one with bits and pieces of all of them. It’s a winner! My kids love it! They even ate the vegetables with no complaints. 

1 bag frozen shrimp
2 Tbsp sesame oil
2 Tbsp minced garlic
2 Tbsp red wine vinegar
2 cups beef broth
2 Tbsp lemon juice
3 Tbsp soy sauce
1/3 cup brown sugar
1 box Lo Mein noodles
2 cans sliced mushrooms
1 cup shredded carrots
1 cup snow peas
1 can water chestnuts
1 can baby corn

1. Combine sesame oil, minced garlic, vinegar, beef broth, lemon juice, soy sauce, and brown sugar in Instant Pot.
2. Add shrimp.
3. Layer noodles over top.
4. Add mushrooms, carrots, snow peas, water chestnuts, and baby corn.
5. Seal lid and set to manual high pressure for 5 minutes.
6. Use quick release and stir.

It really tastes just like Chinese Lo Mein take out. I’m going to try it with chicken next time and see if the kids love that as much as the shrimp. This is definitely a recipe that’s on my regular menu plan now!

Yummy Instant Pot Cajun Shrimp Alfredo

I’ve been diligently working to convert a lot of our favorite recipes into Instant Pot recipes lately. I am just in love with this Instant Pot, y’all! This recipe for Cajun Shrimp Alfredo is a family favorite and a big time go-to dinner on busy nights for me. So of course I had to try it in the Instant Pot. It was delicious!

1 bag frozen shrimp, defrosted
1 box pasta
3 cups water
1/2 tsp salt
2 jars Alfredo sauce
2 tsp minced garlic
1 Tbsp cajun seasoning

1. Pour dry pasta in Instant Pot.
2. Add water and salt.
3. Seal and cook on manual high pressure for 4 minutes.
4. When done, use quick release and keep Instant Pot on warming.
5. Add shrimp, alfredo sauce, minced garlic, and cajun seasoning; stir.
6. Stir occasionally until heated through.

Now this calls for 1 Tbsp of Cajun seasoning but if you like your Cajun Alfredo spicy then add more. I actually ended up using 3 Tbsp in this and my kids still added more! Definitely a fast, easy and yummy weeknight dinner option! I’ve added this one to our regular menu plan. 

Easy Instant Pot Sweet Chili Meatballs

I’ve been on a mission to turn some of our favorite slow cooker dinners into Instant Pot dinners. I’m totally addicted to my Instant Pot! This meal turned out so good and it was fast! The meatballs were cooked to perfection without being overcooked. All of my kids ate this with no complaints and even asked for seconds!

1 bag frozen meatballs
1 jar chili sauce
1 jar (15oz) grape jelly
1/2 cup water

1. Mix chili sauce, grape jelly, and water in bottom of Instant Pot.
2. Pour frozen meatballs over top and stir to combine.
3. Seal lid and set to manual high pressure for 7 minutes.
4. When done, turn Instant Pot off and use quick release.
5. Serve over mashed potatoes.

I either serve this over rice or mashed potatoes. The kids much prefer mashed potatoes so I typically buy a container of pre-made potatoes from Sam’s Club. The kids love them and I don’t have to spend an hour making potatoes. I doubt I’ll ever make this in the slow cooker again!

Best Ever Instant Pot Macaroni & Cheese

My kids are huge fans of macaroni and cheese. HUGE fans! But they hate every brand of boxed macaroni ever made. They also are very picky about the type of cheese and the cheese/sauce ratio. Insert eye roll here. I’ve experimented with so many different recipes and never hit on one that they all loved. Until now. I have found it. The perfect macaroni and cheese recipe. I’ve made this 5 times now and every single person in my house licks their plate clean. 

16oz elbow noodles
32 oz chicken broth
2 Tbsp butter
1 tsp Frank’s RedHot sauce
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1.5 cups shredded sharp cheddar
1 cup shredded mozzarella cheese
1 cup shredded Pepper Jack cheese
1/2 cup shredded Parmesan cheese
1.5 cups milk

1. Put dry noodles, chicken broth, butter, hot sauce, garlic powder, salt, and pepper in Instant Pot.
2. Seal lid and set to manual high pressure for 5 minutes.
3. When done leave on warming and use quick release.
4. Add cheeses and milk and stir until melted.

I’m telling you, this was the best macaroni and cheese! It had enough spice to keep it interesting, it was creamy, and the flavors just popped right out at you with every bite. I will never make another recipe again!