Instant Pot Chicken & Wild Rice Soup

 Here's a new recipe for the Instant Pot that I tried, and with the first mouthful I heard "Wow, this is good!"

I changed nothing. Add salt and/or pepper to your tastes.

https://pinchofyum.com/instant-pot-wild-rice-soup

Note: can also be made on the stovetop or in a crockpot.

(not my picture)

White Chicken Chili

 This is a great, filling meal for a cold day (or anytime!) It's got a great advantage of being able to be made on the stovetop, in a crock pot, or in an Instant Pot.

White Chicken Chili

2 to 3 cups cooked, shredded chicken

4 c. chicken broth

2 to 3 cans of white beans of your choice (we prefer 2)

1 4 oz. can of green chilies OR 1 10 oz. can Rotel, drained well

1/2 to 1 tsp. cumin, to taste

1/2 tsp. oregano

1/2 tsp. garlic powder

dash of pepper

1 c. sour cream

2 c. shredded cheese (Monterey jack, cheddar, or Mexican blend)

Fritos corn chips (optional)

For all three cooking methods:  combine all but the sour cream and cheese and heat to boil (stovetop)/cook on low for 4 to 6 hours (crock pot)/cook on high pressure for 5 minutes with a quick release (Instant Pot). Mash the beans a bit with a potato masher to make it thicker. Stir in sour cream and cheese and stir until cheese melts.  

Serve topped with a handful of Fritos if desired.

Quick Cube Steak with Mushroom Gravy

This is a quick moving recipe, so I recommend that you have everything prepped before starting.  I also recommend that you have easy/quick sides ready to go.  I chose to make mashed potatoes in the Instant Pot and warm up a can of green beans for this meal; this kept my hands free to focus on the steaks. 

The gravy involves approximate measurements for the water & cornstarch.  I really should measure!  If you feel it needs more or less water or cornstarch, feel free to alter to suit your tastes.

Cube Steak with Mushroom Gravy

for the steaks:

1 lb. (about 4) cubed steaks

1/3. c. flour

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

1 Tbsp olive oil

for the gravy:

1 to 2 Tbsp. olive oil *I started with one Tbsp. and added more as the veggies soaked it up*

1/2 of a medium onion, sliced into rings

6 to 8 oz. fresh mushrooms, sliced

1 c. beef broth

1 pkt. onion soup mix

approximately 1 c. water mixed with 2 Tbsp. cornstarch

Combine the flour, salt, onion powder, garlic powder and black pepper in a shallow bowl or on a plate. Press the mixture, as much as possible, on both sides of the steaks.

 Heat the olive oil in a pan.  Brown both sides of the steaks, keeping as much of the coating on the steaks as possible.  They do not need to be cooked all of the way through.  Remove steaks to another plate.

For gravy, add 1 Tbsp. olive oil to the pan in which the steaks were browned.  Add the sliced onion and stir until almost translucent, then add the mushrooms and stir/saute until they are golden.  You may have to add more olive oil as the veggies soak it up.  Mix the beef broth and onion soup mix together, then add to the pan with veggies.  Be sure to scrape browned bits off the bottom of the pan as you stir this mix together.  Add the water/cornstarch mixture until desired taste/thickness.  Add more water if too thick or salty and work a bit of cornstarch into the water (before adding) to maintain the thicker texture for gravy.

When the gravy is as you like it, add the steaks back to the pan and cover with gravy mixture as much as possible.  Set to a lower temp to simmer while you finish the sides you planned.  

Enjoy!

Easy Chicken Tetrazzini

 This is a great choice for an easy, quick to prep, and tasty dinner!

Chicken Tetrazzini

12 to 16 oz. spaghetti

2 12 oz. cans chicken breast chunks or approximately 3-4 cups cut up leftover cooked chicken

16 oz. sour cream

4 to 8 oz. canned mushroom pieces, drained

2 cans cream of mushroom soup (or sub 1 can cream of chicken for a cream of mushroom)

1/3 c. melted butter

1/2 c. chicken broth (or 1/2 c. water + 1/2 tsp. chicken soup base powder)

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

2 to 3 c. shredded Italian blend cheese (or mix 2 c. mozzarella and 1/4 c. parmesan)

2 tsp. dried parsley

Cook spaghetti according to package directions.  While waiting for the water to boil/spaghetti to cook, mix the rest of the ingredients except cheeses and parsley in a large bowl. 

Preheat oven to 350°F and grease a 9 x 13 in baking dish or cake pan.  

Drain spaghetti, rinse, and mix with the ingredients in the large bowl.  Pour into the greased pan.  Top with cheeses, then sprinkle with the parsley.  Bake for 35 to 40 minutes.

Makes 6 to 8 hearty servings.

Nice to serve with garlic rolls or bread, and a tossed salad.