APPLE CRANBERRY CHICKEN LEAN CUISINE RECIPES
CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES
Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
- In a large bowl, combine all remaining ingredients except marinara sauce.
- Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
- Pour one cup of water in the Instant Pot and insert the steam rack.
- Place peppers onto rack and divide marinara sauce in the top center of each pepper.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
- When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
- (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
- Carefully remove the peppers, garnish with additional chopped parsley and serve warm.
INSTANT POT BONE-IN CHICKEN BREASTS (FROM FRESH OR FROZEN ...
This Instant Pot bone-in chicken breast is amazing! So tender and juicy, it never dries out! Instant Pot is my favorite way of cooking chicken breast! It works with fresh or frozen chicken breast!
Provided by MelanieCooks.com
Categories Main Dish
Total Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Rub the chicken breasts with salt and pepper.
- Add water and chicken breasts to the Instant Pot (you can use the trivet or put them directly in the water).
- Close the lid of the Instant Pot and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 10 minutes on High pressure for fresh chicken breasts or 25 minutes for frozen.
- When it's done cooking, let the pressure release naturally for 10 minutes, then quick release (QR) the remaining steam.
Nutrition Facts : Calories 155 kcal, ProteinContent 18 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 57 mg, SodiumContent 60 mg, ServingSize 1 serving
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