This is an easy way to make the filling for chicken pot pies. I use about 2 large skinless chicken breasts to make 8 - 10 small individual pies. I have a 3 quart Instant Pot and use this recipe but cut down on the chicken to about half. It is plenty of meat. I also omit the cream, it's great without the extra calories.

Ingredients

• 4 chicken breasts or  6 chicken thighs
  
• 2 tablespoons (28g) unsalted butter or olive oil
• 1 (230g) large onion , sliced
• 3 cloves (16g) garlic , minced
  
•  2 (0.3g) bay leaves
• ¼ teaspoon (0.4g) dried thyme
• 3 ribs (120g) celery , diced
• 3 (300g) medium carrots , diced
  
• 2 cups (500ml) unsalted chicken stock
• Optional: 1 tablespoon (15ml) fish sauce  Don't omit it adds a lot
  
• 1 potato, or more (317g) bite-size cubes
  
• ½ cup - 1 cup (60g - 120g) frozen green peas
• ¼ cup - ⅓ cup (31g - 41g) flour (11/2 - 1 tsp. guar gum)
• ½ cup (125ml) heavy cream (I omit to cut calories)
• Kosher salt & ground black pepper
  

Instructions 

• Brown Chicken and saute onions and veggies in cast iron skillet. Add in minced garlic cloves, 2 bay leaves, ¼ tsp (0.4g) dried thyme, 120g diced celery, and 300g diced carrots, then saute for another minute.
• De-glaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then de-glaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  
• Pressure Cook Chicken Pot Pie Filling: Add in 1 tbsp (15ml) fish sauce and another cup (250ml) of unsalted chicken stock, then give it a quick mix. Drain water from the potato cubes. Add in potato cubes and layer the browned chicken.
  With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at
  Boneless Chicken Breast: High Pressure for 3 minutes, then Natural Release 10 min
  Bone-in Chicken Breast: High Pressure for 4 minutes, then Natural Release for 10 minutes
  Boneless Chicken Thighs: High Pressure for 4 minutes, then Natural Release for 10 minutes
  Bone-in Chicken Thighs: High Pressure for 5 minutes, then Natural Release for 10 minutes
• Shred Chicken: And thicken chicken filling - I use guar gum

This freezes very will so you can make chicken pot pies in no time for a quick meal.

Looking for a nice side dish or maybe a light lunch this is the perfect dish. Here in Arkansas lettuce does not grow well in the garden so I have to get creative for my lunches. Making up a batch of Millet as a base for lots of fresh vegetables or even dried fruit and nuts like this recipe is a nice change from a salad.




Cook Time: 20 minutes
Servings: 4

Ingredients:

• 1 cup millet
• 1 3/4 cup water
  
• 1/4 cup dried apricots (about 8) roughly chopped
• 1/4 cup shelled pistachios roughly chopped
• 1 lemon zest and juice
• 1 1/2 Tablespoons olive oil
• 1/2 cup fresh parsley chopped
• salt and pepper to taste

Instructions:

• Place the millet and water in the Instant Pot and close the lid. Using the pressure cooker function on high, set the timer for 10 minutes.
  
• Allow the pressure to release naturally.
• Once the pressure has released, remove the lid. Add the remaining ingredients to the cooked millet. Stir everything together to combine. Taste and adjust the seasonings, as needed. Enjoy!

Notes
Don't forget to zest the lemon before squeezing the juice. If you don't have an Instant Pot or other pressure cooker, prepare the millet in a medium pot according to the package directions. Then follow the rest of the recipe and add in the remaining ingredients.

Recipe By:
Author Amy Katz

Instead of the same old oatmeal this is a nutritious and wonderful lighter change for breakfast. It could even be used as a dessert served with whipped cream or ice cream on top. You could also use your instant pot for this recipe if you like.

Yields: 2 Servings (double if you like and save for another morning)

Instant Pot Directions:

• Put all of the ingredients except the maple syrup and the pecans into your instant pot and close the lid.
  
• Using the pressure cooker function on high, set the timer for 10 minutes.
  
• Once cooked allow the pressure to release naturally.
  
• After cooled enough to open your pot check to make sure you like the consistency and adjust using the saute button if you need to thicken it a bit.
• Dish out and add your maple syrup and pecan on top
• Enjoy

Recipe:

• 1/2 cup uncooked millet
• 1 1/3 cups water
• 1/3 cup pumpkin puree
• 1/2–1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch clove
• maple syrup, to taste
• toasted pecans, to top

 
Stove Top Directions:

1. Combine millet, water, pumpkin, and spices together in a sauce pan. Stir and bring to a boil the cover and reduce down to a simmer. Let cook for 20-30 minutes until millet is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed. It’s all about the kind of texture and consistency you want.
2. When almost done, add a bit of maple syrup and taste. Start on the low end (a teaspoon or two) and continue until you’ve reached a desired sweetness.
3. Remove from heat and serve with toasted walnuts (and a bit of heavy cream if you like!)

Recipe by
Erin Alderson at Tasty Recipes

The instant pot is the perfect appliance to make a risotto, there's no standing at the stove top for 30 minutes stirring. This recipe can be also used for rice or even a cooked wheat berry. You may have to adjust the timing due to the absorption of the grain used. I  never attempted to make risotto before getting my Instant Pot, it's an easy side dish that everyone loves.

This recipe is for a 6 quart Instant Pot, so if you have a smaller one like I do half all the ingredients. I find 1/3 to 1/2 cup of  raw barley is about perfect for a single serving size.

Serves: 4 good sized servings

Ingredients:

• 3 tsp oil, divided
• 1/2 white onion chopped
• 4 cloves of garlic chopped
• 8 oz sliced mushrooms , white, cremini, portabella or mixed, 8 to 10 oz
• 1/2 tsp salt , divided (use less if using salted broth)
• 1/2 tsp dried thyme
• 1/2 tsp tarragon or rosemary
• 1/2 tsp poultry seasoning or add some thyme, sage, rosemary and onion powder
• a generous dash of black pepper
• 1 cup pearled barley or arborio rice or brown rice
• 2 1/4 cup water or veggie broth or chicken stock
• 1-2 cups baby spinach
• butter, Parmesan cheese, a handful of chopped parsley for garnish

Instructions:

1. Put the Instant Pot on saute. Once hot, add 2 tsp oil. Add onion, garlic and a good pinch of salt and mix and cook for 1-2 mins.
2. Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
3. Add the herbs and black pepper and mix in.  Add barley and 1 tsp oil and mix in well to coat. You can continue to roast for 1-2 mins here.
4. Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 20 mins (Manual High).
5. Once the pot has finished the cooking time, press cancel so it does not stay on Keep warm.  I just let the pressure drop naturally it takes about 10 minutes. Let it sit longer with the barley it takes a while to become soft.
6. Open the lid, give it a good mix. Taste and adjust salt and flavor if needed. Add in the spinach and mix in. Let sit for a minute. (If using hearty greens, add them earlier).
7. Add some butter/extra virgin olive oil (about a tbsp). (For a creamier risotto, add 1/4 cup non dairy cream and mix in and bring to a gentle boil on saute.)
8. Serve garnished with parsley or scallions and a good dash of black pepper.

Recipe Notes
For variation:  Add 1/4 cup dry white wine after adding the herbs.

• Toast the grain before adding broth. The pan is hot enough and this takes just a minute or 2.
• Caramelized onion and browned mushrooms add a deep flavor. Cook them long enough. 
• The risotto can easily be made without oil by roasting in a bit of broth. 
• Don’t like mushrooms?, use more onion, zucchini, cauliflower, broccolini etc and add more poultry seasoning.

This recipe comes from one of my favorite Instant Pot web sites Amy + Jacky pressurecookfrecipes.com. This recipe is developed for the 6 quart model but you can make this in a 3 quart model or cut it in half. I have changed the recipe a bit to suit my taste.

If you have an Instant Pot this is a very easy and fast soup to put together. The recipe comes from Amy + Jacky pressurecookrecipes.com. The recipe is made for a 6 quart Instant Pot, cut it in half for the 3 quart model. The Cooking times are the same.

Pressure Cook at High 10 Minutes
Release Right Away (DO OUTSIDE)

Ingredients

• 1 (2lb.) ham bone or smoked port hock - cooked bacon will also work
• 2T. butter or olive oil (28)
• 2 bay leaves
• 2 carrots, chopped
• 6 cloves garlic, minced (24g)
• 1 rib celery, chopped (75g)
• 1 medium onion, diced (220g)
• 1 pound green split peas (454g)
• 6c. low salt chicken stock
• dried thyme pinch
  

Instructions

• Heat up the Instant Pot using the Saute function. Wait until it says HOT about 8 minutes. Add the butter or oil then add the diced onions. Saute until softened about 2 minutes. Add the minced garlic, thyme and bay leaves and saute for another minutes.
• Deglaze the Instant Pot with about 1/2 cup of the chicken stock. Scrub all the brown bits off the bottom of the pot.
• Pressure Cook: Add in the chopped carrots and celery and the dried split peas, ham or smoked hock. Pour the rest of the chicken stock into the pot. Pressure Cook at High Pressure for 10 minutes then release. Do it outside
• Pull out the ham or hock and chop up the meat. Give it a few stirs to thicken it up. If it is too thin put it on saute and reduce a bit. Mine always comes out perfect maybe on the thick side. Season to taste