MANGO CHEESECAKE INSTANT POT RECIPES

Steps:

• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes. Press START if needed.
• As the pot heats, crumble the sausage into the insert set in a 5- or 6-quart Instant Pot. Cook, stirring occasionally, until lightly browned, about 5 minutes. Use a large cooking spoon or a flatware tablespoon to scoop out and discard most of the rendered fat in the insert. (Just don’t put the fat down the drain!)
• Stir in the Rotel tomatoes until well combined. Turn off the SAUTÉ function and lock the lid onto the pot.
• Set pot for PRESSURE COOK or MANUAL on LOW pressure. Set the time for 3 minutes with the KEEP WARM setting off. The valve must be closed.
• When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 5 minutes. Press START if needed.
• Stir the mixture as it comes to a bubble. Stir in the Velveeta until melted, about 1 minute. The moment the Velveeta starts to bubble, turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack. Cool for a few minutes.
• To serve, pour the dip into a serving bowl and top with the chopped tomatoes and scallions. Or pour it into tostada shells and top with the fresh ingredients. In any event, serve it with more tortilla chips for dipping.

Steps:

• In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
• Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
• When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
• Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
• Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
• In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
• Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
• Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.