instant pot recipes

15 Must-Try Instant Pot Recipes With Frozen Foods

15 Must-Try Instant Pot Recipes With Frozen Foods


Run out of fresh meat or veggies but got a stash of frozen food for emergencies? This collection of Instant Pot recipes with frozen foods will help you get dinner on the table in no time. Whether you’ve got frozen chicken, salmon, beef, corn, potatoes, or any other veggies, we’ve got a delicious meal for you to try.
15 Must-Try Instant Pot Recipes With Frozen Foods

INSTANT POT FROZEN CHICKEN WINGS WITH BUFFALO SAUCE

INGREDIENTS

½ cup red hot sauce, preferably Texas Pete or Frank’s Red Hot
¼ cup chicken broth
4 tablespoons (1/2 stick) butter, cut into three or four pieces
2 tablespoons dried Cajun seasoning blend (a gluten-free version, if that’s a concern)
3 pounds not-breaded frozen chicken wings, preferably individually frozen wings (sometimes called “ice glazed”)

For the blue cheese dip

½ cup regular or low-fat mayonnaise
½ cup regular or low-fat sour cream
2 ounces (1/2 cup) crumbled blue cheese
½ teaspoon onion powder
½ teaspoon ground black pepper


INSTRUCTIONS

  1. Stir the hot sauce, broth, butter, and seasoning blend in a 6.quart Instant Pot. Set the wings in the sauce and toss well. Lock the lid onto the pot.
  2. Set the machine to either Chicken setting or Pressure Cook/Manual (depending on the model) with HIGH pressure for 15 minutes.
  3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use tongs to transfer the wings to a large serving platter.
  4. Whisk the mayonnaise, sour cream, blue cheese, onion powder, and pepper in a small bowl until creamy. Serve alongside the hot wings as a dip (perhaps with some of the boiled-down liquid from the machine for a second dip).

INSTANT POT {FROZEN} ROAST BEEF AND POTATOES

Ingredients
  • 2.75 lbs beef roast
  • 3 cups broth
  • 2 onions sliced
  • 2 tbsp kosher salt
  • 1/4 freshly-ground pepper
  • 1 sprig fresh rosemary
  • 4 garlic cloves, minced
  • 1 tsp red pepper flakes
mashed potatoes
  • 2 pounds russet potatoes washed and chopped into quarters
  • 1 t salt
  • 1/2 c sour cream
  • 3/4 c milk
  • 1/4 c butter
  • salt and pepper to taste
gravy
  • 3 c roast drippings
  • 3-4 T flour
  • 3-4 T water
  • salt and pepper to taste
Carrots
  • 4-6 whole carrots
Instructions
  1. Place frozen roast in inner pot of pressure cooker. Rub with salt, add onions, herbs, garlic and broth. Cook roast 90 minutes and let natural release. Remove roast and set in serving bowl, covered with foil. Reserve drippings for gravy.

  2. Make gravy by bringing roast drippings to boil on saute setting (can also do this in saucepan on stove). Dissolve 3 T flour in 3 T  cold water water. Slowly pour into boiling liquid, whisking constantly. Continue to boil, whisking until desired consistency is reached. Add another tablespoon of dissolved flour in T of water if more thickness is needed for gravy. Season to taste. Keep to a low simmer, stirring occasionally until ready to serve.

  3. Place quartered potatoes  and carrots into instant pot. Add 1 cup water, 1 tsp salt cook for 4 minutes and quick release.

  4. When potatoes and carrots are done, drain from water set carrots aside. Return to instant pot or separate bowl. Add Sour cream, butter, and milk.  Mash with a potato masher or hand held beater. Season to taste.

  5. Serve roast with potatoes and gravy.

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