Something new — Instant Pot!

This week I bought an Intant Pot 3 qt Duo and gave away my steamer and my crockpot. I bought the Duo because it had some features I will use (rice maker; steamer; etc.) and didn’t have features I will never use like the Lux. I bought the 3 quart instead of the 6 quart because it will make enough for me and 2 or 3 leftovers without filling my freezer and fridge with endless quantities I will never use.

So, after reading all the manuals and downloading 3 recipe books from Kindle Unlimited, I actually created my own recipe for my first try and I’m extremely happy with the results. Only negative — I have no rice this week and no car to go shopping so I used pasta which is almost as good.

Lemon Italian Chicken Thighs with Pasta

  • 1 T EVOO (Extra Virgin Olive Oil) Persian Lime (or regular or any citrus flavor) in Instant Pot and set to “Sauté”
  • Add 8 frozen chicken thighs — skinned and boned (mine were partially defrosted in the fridge but still pretty frozen)
  • Sprinkle 1 tsp Italian seasoning and 1 tsp dried basil to thighs while cooking
  • Sauté and stir occasionally for 5 minutes
  • Add 1/2 sliced yellow pepper, 1/2 sliced green pepper, and 1 tomato, cut in 8ths
  • Add 1 small can low sodium V8 and 1 cup hot water with bullion cube or 1 tsp Better than Bullion
  • Add 1 T fresh squeezed lemon juice
  • Stir
  • Pressure cook for 12 minutes
  • Release steam
  • Transfer to container; clean Instant Pot
  • Add pasta (use something sturdy like farfalle or rotini
  • Cover pasta with water (just to top of pasta)
  • Add salt
  • Pressure cook for 1 minutes; release steam and drain



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