Hot Cocoa in Ace Instant Pot Blender

 

So in my family, we drink a lot of hot chocolate in the fall.  So when I got my Ace Instant  Pot blender  I had to try it out.  First I did the water test, it went perfectly.  Next, I decided on making hot cocoa in the Ace Instant  Pot Blender.  I was unsure about how I would like but sure enough, it was a huge hit.  I can’t wait to make for Christmas cookie day.    So here is my recipe so you can make for your family.

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What you need

1/2 cup of cocoa powder 
1/4 cup of sugar
1/4 tsp of vanilla extract 
4-6 cups of water
(the less water the stronger the taste)

 

How to Make

First, get your water into your Ace blender.
Next add in your vanilla extract then,
normally I mix up my cocoa powder and sugar in a bowl.
then I will place inside of the Ace blender.
I selected soup, it will show one.
After 10 seconds it will start.  
I let it cook the whole time but you can stop
it when it starts to boil.
If you stop before it is done you can pulse 1-2 times 
for a few seconds each time.

German Potato Soup in Instant Pot

 

Soup in winter is a must. So every year I try and make at least 5 new soups for our family to try out.   Some are a flop and some are amazing.  So when I made this German Potato Soup in Instant Pot.  I had to share with you this amazing recipe.  It is a recipe that my husband said was so good that he called his parents to come to get a bowl.   This will make enough for 4-6 people.  

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What you need

16oz of bacon, cooked and diced
4 cups of beef broth
2 cups of water
1 onion chopped
2 pieces of leek trimmed and diced
2 carrots peeled and diced

1 cup of diced cabbage
1/4 cup of Italian parsley
1 pound of potatoes, diced
1 bay leaf
2 teaspoons of pepper
1 teaspoon of salt
1/2 cup teaspoon of caraway seeds
1/4 teaspoon nutmeg
1/2 cup of sour cream

 

 

How to make

Add your onion, leeks, carrots, cabbage, parsley,
broth, bacon and potatoes into your pressure cooker.
Then stir in your seasoning, and it will look the picture above.
Cook for 8 minutes on high pressure.
Turn off your pressure cooker and let the pressure

naturally, release for 10 minutes and then open up
the valve and let out any remaining pressure.
Once you are able to open your pressure cooker with
no problem at all do so and then. 
Next, add in your 1/2 cup of sour cream and mix in well till no more clumps.
Next, serve up to your family and enjoy your soup.

 

 

How To Prep and Freeze Meals For Your Instant Pot

 

 

 

 

How To Prep and Freeze Meals For Your Instant Pot!
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Everyone has fallen in love with the Instant Pot, and it’s easy to see why! From sauteeing to slow-cooking, this amazing kitchen appliance rolls an impressive number of cooking functions into one, and it cuts out the need for lots of pots and pans, making mealtime quick, easy and convenient.

One way your Instant Pot can make mealtime even easier is by pairing your Instant Pot with some good old-fashioned meal prepping. Meal prep means lots of different things to different people, but when I tackle meal prepping, I like to think long-term and make meals to freeze and finish cooking later. Luckily, the Instant Pot makes this process easier than ever. Read on to learn how to prep and freeze meals for your Instant Pot!

 

Tip #1: Use your Instant Pot to pre-cook some components of your meal! Many foods can be cooked ahead and frozen to be reheated later, and most of those foods can be cooked in your Instant Pot. You can cook rice, beans, soups, stews, meats, eggs and other components of your dish before adding them together and freezing them, leaving you with very little work to do outside of the initial washing and prepping of the food.

 

Tip #2: Aim for saucy recipes. Despite the Instant Pot’s versatility, you can only compensate for so much when cooking or reheating frozen meals. You’ll quickly learn that meals including a sauce reheat much better than drier recipes. Similarly, chilis, soups, and stews often fare well when reheated, so don’t be afraid to add a few more of these to your weekly menu rotation!

Tip #3: Avoid foods that just won’t work well. The Instant Pot is praised as a miracle appliance, but it isn’t perfect. Veggies or fruits with lots of water won’t hold up – they’ll emerge limp and soggy – and dairy products are generally not a good idea to freeze, either. You should also be careful with foods like pasta that require a very specific cook time, as it’s easy to overcook.

 

Tip #4: Choose your storage containers wisely. Most meal preppers freeze ingredients and meals in resealable plastic bags for easy stacking in the freezer, but this doesn’t work as well for the Instant Pot. It’s rigid, round shape means you might need to defrost your meal first, adding extra time and energy into the process. To make things as easy as possible when working with your Instant Pot, freeze prepped meals in round holders – plastic containers or silicone molds work perfectly. This way, you can simply pop out your frozen dish, add it to the Instant Pot and begin!

Tip #5: Let your food cool completely before freezing. This is more of a freezer meal tip than an Instant Pot tip, but it still applies! When freezing meals for later, it’s extremely important to let your ingredients cool before you store them. If you don’t, you’ll risk altering the texture and taste of your meats and veggies, leaving you with a less-than-ideal dish. For quicker cooling, carefully transfer liquids out of the Instant Pot and into a separate container and stir often.

Equip yourself with these tips, and you’ll be well on your way to prepping and freezing delicious dinners for your family to cook in your Instant Pot in no time! Have you picked up any tips or tricks for freezing Instant Pot meals in advance? Share in the comments!

 

Instant Pot Homemade Chicken Gnocchi Soup

 

Today was our first cold front in Texas.  Plus it was windy and raining on and off.  So that meant to me go HEB and get warm food to make all week long.  So my first dish I decided to make was a homemade Chicken Gnocchi Soup.  I served the soup with smoked gouda grilled cheese sandwich.   This recipe will feed 6 people comfortably.

So before I got into what you need.  I want to warn you I used Penzeys spice for my recipe.  If you have never had before you should.  It is a great company and their spices will bring any dish to life.  For my grilled cheese I melted the butter then spread on my bread with a little sandwich sprinkle and honestly it was the best-grilled cheese  I have ever had.   The sandwich sprinkle is hand-mixed from: coarse salt, garlic, black pepper, basil, oregano, rosemary, thyme and marjoram. buy some click here if you want to and you won’t regret.

 

What you need

1/2 cup onion (diced)
1/2 cup carrots (sliced or shredded
1/2 cup celery (chopped)
1 teaspoon minced garlic
2 teaspoon of butter

 

2 heaping cups of shredded rotisserie chicken
4 cups of chicken broth
2 cups of water
16oz of heavy cream
1/8 teaspoon of pepper
2-3 tsp of Penzeys Sandwich sprinkle
or you can use
1/3 teaspoon of dried thyme
1/3 teaspoon of oregano 
1/2 teaspoon of salt
2 cups of fresh spinach 
1 package of potato gnocchi (16oz-17.1oz)

 

How to Make

 

Place your chicken, chicken broth, water, onion,
garlic, butter, carrots and spices into your pressure cooker.
Once all in you will stir well. 
Close your pressure cooker lid and turn onto manual mode or pressure cooker for 5 minutes. 
Once the pressure cooker is done cooking open your value and let the pressure out.

 

Once open your lid turn onto saute mode.  
Toss in your spinach, gnocchi, and heavy cream.
I let mine cook for 10 minutes on saute mode or till the spinach has wilted.
If you feel the soup is to thin, you can add one teaspoon of cornstarch.
(you will mix with a little bit of water in a bowl first. 
Never just toss into pot, it will become a big lump and hard to mix it ups)

If you are doing on the stove top you will first bring to a boil for 5 minutes.
Once boiling turn down to low/medium add in your heavy cream, spinach and gnocchi. 
Cook till the spinach is wilted which normally is about 10 minutes.

 

Egg Muffins in Pressure Cooker

 

I love to prep for my week on Sunday.  Most times that means preparing my breakfast and have in the fridge, having a meal plan for my week and much more.  So when I was able to finally not use my oven weekly to my eggs for my egg muffins I was excited.  So check out how I made 6 breakfast egg muffins in my pressure cooker.

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What you need

6 eggs
sausage patties
english muffins 
salt and pepper
glass dishes to cook your eggs in, click here to buy some
*cheese if you want

 

How to Make

First, you will spray your glass dishes, this is va ery important step.
Crack one egg in each dish, pop the yolk the egg comes out better when you eat.
Now you will place 2 cups of water in your pressure cooker, then your trivet.
Next, place 3 glasses on the trivet and then 3 more on top
of the those, stack like the picture.
Next, close your pressure cooker lid.
Turn on pressure cooker or manual mode for 4 minutes.

Once the timer goes off, you will open the pressure value and
let the pressure release quickly.  
Next, open the lid, construct your sandwich and then place either in
your fridge or freezer.   Once ready to eat place in your toaster oven
on 300-315 for 5 minutes to make your sandwich HOT and crispy. 

 

Keto Friendly Unstuffed Bell Pepper Soup

 

 

Check out this Keto Friendly Unstuffed Bell Pepper Soup, it is tasty, low carb and easy to make.  I personally have tried Keto and love it but my husband and I decided to do the “lazy” way.  We eat anywhere from 15-45 carbs per day.  So when I made this soup I figured  I would try a new way.  A way that would be warming for my cold but also low carb.  So below are my directions on how to make, also I ate another blow a few hours after  I made and the spice was even better.  This will feed 3-4 people. 

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What you need

5 bell peppers, medium sized.  (diced up into small pieces)
1/3 cup of diced red onion
1 tsp of garlic (more if you love like me)
1 package of fresh Italian  sausage
(I got hot to help my allergies)
24oz of chicken broth
24oz of water
1 can of diced tomato
1 bag of Green Giant Riced Cauliflower
(in the frozen section)
splash of olive oil

 

How to make

First, dice up your up your bell pepper and onion, place in a bowl.
Next, you will place your splash of oil with your onion and garlic in your bowl.
Cook them till the onion starts to come translucent.

 

After that in add in your sausage, if in casing open
the casing then remove the meat from the casing. 
Let the meat cook till it is 3/4 of the way done.  Make sure you are making 
into small piece while you are mixing it up.
I use this handy dandy tool called chopstir, click here to see.

 

Once the meat is cooked, add in your chicken broth and water.
Use a plastic spatula and make sure you scrape the bottom of
your pressure cooker to remove any cooked on food.
Next, add in your bell pepper and tomatoes.  
Close your lid and turn your pressure cooker onto
pressure cook or manual mode for 4 minutes.

 

Once the timer goes off you will let out naturally for 
10-15 minutes and then open the valve and let out any
remaining pressure before opening the lid.
While my pressure release, I place my cauliflower rice
into the microwave for 5 minutes.  So once my lid
was open I was able to put a little rice in each bowl and serve.

Simple Recipe for Cauliflower Rice

 

 

Here is my favorite recipe for Simple Recipe for Cauliflower Rice.  After perfecting it I am loving this recipe more than my mashed potatoes recipe.  It only takes 10 minutes to make with prep time, cook time and pressure release time.  For spices all I add is butter, garlic, salt and pepper from a grinder.  

 

 

Click here to repin this recipe so you have for later.

What you need

1 head of cauliflower 
1/4 stick of butter
1 cup of water
salt, pepper and garlic grinder
your trivet

 

How to Make

Simply wash your cauliflower then
cut the head off the stem, toss the stem in the trash.
Place your trivet on your pressure cooker
then you will add your pieces of cauliflower head into the pressure cooker.
Add your cup of water to the bottom of your pot. 

 

Then close your lid and place on manual mode 
and turn on for 4 minutes.
Once the pressure cooker goes off you will 
open the valve and let out your pressure quickly.
Once you can open the lid place your pieces into a
bowl use your mashed potato masher, add in your butter, garlic, salt and pepper grinder
and mash till you like the consistency you like. 

 

Keto Friendly Thai Chicken Zoodle Soup

 

So my favorite soup for the winter is hot but also clears my nose.  So when I worked on this recipe I was suffering from my monthly allergy attack.  This opened my sinuses and I felt better the next day for sure.  Also, to make healthier I used zoodles.  I hope you try and let me know what you think.  Please note  most of the carbs come from the  coconut milk so check what you can have before you eat.

 

 

What you need

  • 1 tablespoon of coconut oil
  • 3 tablespoon of red curry paste
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon of  turmeric
  • 1.5lbs of roasted chicken (I deboned then made broth from this recipe)
  • 2 cups of chicken broth from above
  • 1 can of coconut milk (normally 15oz)
  • 1/2 cup of onion
  • 3 cups of zoodles 
  • 1-2 squeeze of lime juice

 

 

 

How to make this recipe

  • First turn your pressure cooker onto saute mode. 
  • Place the coconut oil with the red Thai curry paste onto the bottom of your pressure cooker.
  • Cook for 2 minutes and then add in your cumin, coriander, and turmeric and mix up well for one minute.  
  • Now add in your onion, broth and chicken, zoodles and coconut milk.
  • Turn off the saute mode, close your lid and put on manual/pressure cook for 4 minutes.
  • Once the timer goes off, turn off your pressure cooker and let the pressure naturally release for 10 minutes.  Once the 10 minutes is up open the valve and let out any remaining pressure.
 
 

 

Creamed Spinach in Pressure Cooker

 

 

 

Who doesn’t love a fresh recipe for spinach?  I know  I do but since it is a holiday and I have saved frozen spinach I used my frozen.  It still comes out amazing and fresh tasting.  Plus this recipe is about 4 carbs per serving.  This recipe will serve 5 people.  Oh and this can also be used over a nice chicken breast.  If you have leftovers and want a use for the Creamed Spinach in Instant Pot.

 

What you need

16 oz of frozen baby spinach leaves, washed and dried
1/3 cup of butter, diced up
1/2 cup of fresh onion, diced
2 tsp of garlic, minced 
4 tablespoons of all-purpose flour
3/4 cup of half and half
1 cup of water
t teaspoon of nutmeg
4 tsp of  grated parmesan cheese
Salt and pepper, to taste
If you have Shallot Pepper Seasoning
made by Penzeys use.
a squeeze of lemon juice

 

 

How to make

So for the first few steps, I recommend that you use on your stove so you don’t get the burn notice
on your pressure cooker. 
In a small fry pan, you will turn your pan on medium
Place your butter in it and let it melt.
Once melted add in your flour and stir till a light golden brown color.

Then add your onion, garlic and cook for 2-4 minutes, you will notice the onions will become transparent.
Next, add in your half & half, whisk around for 5 minutes. 
Then place in the pot your nutmeg, salt, and pepper or  Shallot Pepper Seasoning (if you have)
Once that is done you will add you will add your water to the pressure cooker.
Now add your spinach, and then the mixture from the frying pan.
Stir up very well, once mixed well you will close the
lid to your Instant Pot and cook for 3 minutes.   

 

Once the timer goes off turn off
your pressure cooker and open the valve. 
Once all pressure is gone open the lid
and turn your mixture up and enjoy this amazing dish add fresh lemon juice.  
Next serve and enjoy this amazing dish.

 

Breakfast Meal Prep using a Pressure Cooker

 

Meal prepping is a big key for my diet so far on Keto.  So when my husband asked me to meal prep him something to eat for breakfast I didn’t mind.  So after checking out what we could have, I figured out we should do egg bites.  So I used the silicone egg mold and made 14 egg bites and it will last us for 5 days.  

What you need

14 eggs
1/2 cup of cheese
1/3 cup of bacon bits
(I buy a bag from Sam’s Club) 
salt and pepper

 

 

How to make

First, get a bowl or mason jar and put your eggs in.
Then your cheese, bacon, salt, and pepper.  
Then mix it up till it you are happy with the way the mixture looks.  
Normally it takes me about 3 minutes of shaking.

 

Now get your trivet out that came with your Instant Pot.
  I fill out about 3/4 of the way.
Then add in in 1-1 1/2 cups of water in the bottom of your trivet.
Place your eggs in the silicone egg mold while in the pressure cooker.
Close your lid and turn to pressure cooker mode and cook for
4 minutes. Once the timer goes off you will open the valve and let
out the pressure quickly.  Once the pressure is released open the lid
and remove the eggs from the mold and start your second batch.

 

 

With my diet, I can have 2 per day and it is 1 carb per egg bite but I go on the
high end and count them as 2 carbs for each.  Mine is lower
than most recipes because I don’t add any extra filler like milk,
heavy cream or anything else.  I just want simple and easy so I don’t have
figure out too many points.