CLASSIC ALFREDO RAGU RECIPE RECIPES

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CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES



Classic Stuffed Peppers – Instant Pot Recipes image

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

4 large bell peppers (tops removed, seeded and membranes removed)
1 cup Cooked rice
1/2 lb ground beef (preferably 93% lean, uncooked)
1 egg (beaten)
1/4 cup bread crumbs
2 tbsp tomato paste
4 tsp Worcestershire sauce
1 tbsp chopped parsley (additional for garnish)
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 cup marinara sauce

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.

CHICKEN FETTUCCINI ALFREDO – INSTANT POT RECIPES



Chicken Fettuccini Alfredo – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 13

1 tbsp olive oil
2 lbs boneless and skinless chicken breasts
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp butter
5 cloves garlic (minced)
2 cups heavy cream
2 1/2 cups chicken broth
1/4 tsp kosher salt
1 pinch ground nutmeg
1 lb dry fettuccini noodles (broken in half to fit flat in pot)
3/4 cup Parmesan cheese (shredded)
3 tbsp fresh basil (cut into thin ribbons)

Steps:

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function. Season the chicken with salt and pepper.
  • When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
  • Mix in cream, broth, salt and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add (broken in half) noodles, ensuring all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
  • Turn the pot off by selecting CANCEL, then 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 10 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
  • Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.

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