BREAKFAST IN SALT LAKE CITY RECIPES

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DEVILED EGGS – INSTANT POT RECIPES



Deviled Eggs – Instant Pot Recipes image

Provided by 101 Things To Do In An Instant Pot CB

Prep Time 5 minutes

Cook Time 12 minutes

Yield 12 Eggs

Number Of Ingredients 7

1 cup Water
6 large eggs
2 tbsp mayonnaise
1 tbsp extra-virgin olive oil
2 tsp mustard
Salt and pepper (to taste)
garnishes (of choice)

Steps:

  • Pour water into Instant Pot®. Place wire trivet in pot and arrange the eggs on top of trivet. Place lid on pot and lock into place to seal. Press the Egg or Manual/Pressure Cook setting, or cook on High Pressure for 8 minutes. Use Quick Pressure Release. Peel eggs while running under cold water and place in a bowl of very cold water to chill.
  • Cut eggs in half lengthwise, remove yolks, and place in a small bowl. Add the mayonnaise, oil, and mustard and mash together until very smooth. Season with salt and pepper. Fill egg whites with yolk mixture and top with desired garnishes. Chill until ready to serve.

CHICKEN ALFREDO – INSTANT POT RECIPES



Chicken Alfredo – Instant Pot Recipes image

This recipe from scratch is so much better than the stuff in a can. It will make it hard to ever go back especially for how easy it is to make. Serve over ziti noodles.

Provided by Cooking Under Pressure Cookbook by Matt Pelton

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

3 Tbsp olive oil
6 cloves garlic (whole and peeled)
2 lbs chicken breast (diced)
4 Tbsp flour
4 Tbsp real butter
4 cups whole milk
2 tsp coarse ground black pepper
2 tsp sea salt
1 pint heavy cream
8 ounces Parmesan cheese (shredded)
1 lb cooked ziti noodles (optional for 1 pot)

Steps:

  • Pour the oil into the Instant Pot and set it to sauté high. Place the cloves of garlic whole and peeled into the olive oil and cook until they are browned. Remove the garlic from the Instant Pot and set aside. When the garlic has cooled down, mince it.
  • Brown the chicken and remove. Mince the garlic. Add the flour and butter to the bottom and whisk well until the flour smells like popcorn.
  • Pour in the milk and add the pepper and sea salt. Add the garlic and the chicken. Place the lid on and set the pot to manual pressure high and set the time for 10 minutes. Quick pressure release.
  • Fold in the cream and add the Parmesan cheese a little at a time stirring well until it is incorporated. Serve over the noodles or stir them in for a “casserole” style.

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