Instant Pot Roasted Chicken

Instant Pot Roasted Chicken

I’m sure you’ve heard by now that I got an Instant Pot for Christmas and I’m love, love, loving it!  If you don’t know what an Instant Pot is, well it’s an electric pressure cooker; very similar to a crockpot only faster.  I like to say it’s a crockpot on steroids!  You can cook just about anything in an Instant Pot, so long as you can fit it in the pot that is.  I doubt  you can fit a 15 pound whole turkey, but you can definitely fit a 5 pound whole chicken.  That’s what I do when I make Instant Pot Roasted Chicken!

Instant pot roasted chickenInstant Pot Roasted Chicken is a tender (fall off the bone) juicy chicken that you cook in under an hour.  Yup Roasted rotisserie like chicken cooked in less than hour!  How much better can it get?

Seriously how easy is that?  Making Instant Pot Roasted Chicken doesn’t require a lot of planning, just be sure you have a defrosted chicken before you start and that you take out all the chicken parts from the cavity.  I use those parts to make stock for the gravy.

Ready to make this delicious Instant Pot Roasted Chicken?  Here’s how!

Ingredients:

1 whole chicken  up to 5 pounds

1 Tbs Kosher Salt

1 Tbs Garlic Powder

1 Tbs Paprika

1 Tsp Black Pepper

1 Tsp Dried Rosemary (optional)

1 Sprig of fresh Rosemary (optional)

1/4 Cup Canola Oil

1 small onion peeled

1 Cup chicken broth

Directions:

Remove all parts from the cavity – you can boil them with seasonings to use as stock for a gravy

Rinse chicken and pat dry with paper towel

Place onion in cavity

Combine all seasonings in a small bowl and add oil to them, stir well

Turn on Instant Pot and set to sauté

Rub 1/2 of oil mixture to breast side of chicken

 

 

 

Place chicken breast side down into hot Instant Pot

Carefully rub remaining oil mixture to back of chicken

Cook for 4 minutes

Turn Chicken over onto its back and cook for another 4 minutes

Then remove chicken from pot and turn pot off

Place trivet on bottom of pot, then pour broth into pot

Return chicken to pot breast side up

Place sprig of rosemary on top of chicken (optional)

Secure lid making sure valve is in the sealing position

Set pot on Manual and adjust time to 25 minutes

Let pot depressurize naturally, do not move valve to venting position

Remove lid and transfer chicken to serving dish.

Let chicken rest in serving dish about 5 minutes before cutting.

 

 

Instant pot roasted chicken
Instant Pot Roasted Chicken
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Instant pot roasted chicken
Instant Pot Roasted Chicken
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Grilled Haddock Sandwich

Grilled Haddock Sandwich

This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor!

Which means that we’re virtually halfway through March? Time certain is flying’ and that I want it might bog down simply a bit. However I’m thus glad that summer is finally here. And what a stronger thanks to celebrate daddy (and the primary official day of summer.

My daddy loves food. Fish, shrimp, lobster and everything in between, he loves it all. However one dish that he’s significantly keen on is fish. And that i need to say that I’m identical, too. Whether or not it’s salmon, cod, or walleye, I’m not meticulous and am passionate about it all identical. Once I was younger, my family and that i would head to MN each summer and pay per week there. In between fishing, hiking, and swimming, we have a tendency to perpetually manage to catch a number of fish that my daddy would fry up for dinner. And people were a number of the simplest items of fish that I’ve ever had.

But since I’m powerless to catch some cannon fodder for my daddy this weekend, I came up with ensuing best thing! This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor. It’s straightforward to arrange and nice summer meal to impress daddy with.This Grilled Haddock Sandwich is seasoned with salt, pepper, garlic powder, and paprika. It’s cooked on the grill so lidded with recent lettuce, tomato slices, avocado and a zesty ranch dressing. From begin to end; you’ll have this meal prepared in but twenty minutes. Sounds pretty sensible, right?

And if you don’t wish to use a grill, no problem! The haddock tastes even as sensible as once it’s baked within the kitchen appliance or cooked on the stove. And since I’m victimization solely the freshest fish from Sizzlefish, i do know that I’m creating a meal-time winner.Once you bite into this Grilled Haddock Sandwich, your style buds can thanks. The haddock is utterly seasoned, whereas the recent toppings and ranch salad dressing give the proper bit. It’s a sandwich that you simply will very sink into! It’s additionally excellent for celebrating Father’s Day, the beginning of summer, or any time you’re feeling like you’re within the mood for a few delicious foods.

Looking for more recipes click Grilled Haddock Sandwich.
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Chocolate of the Month Club Club

 

INGREDIENTS
2 haddock filets
2 tablespoons olive oil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 teaspoon garlic powder, divided
1/4 teaspoon paprika, divided
2 bakery style rolls
FOR THE RANCH MAYONNAISE:
¼ cup mayonnaise
1 tablespoon dry Ranch dressing mix
ADDITIONAL TOPPINGS:
Lettuce
Tomato slices
Avocado slices
INSTRUCTIONS
1. In a small bowl, combine the mayonnaise and ranch dressing mix. Set aside.
2. Preheat grill.
3. Drizzle one tablespoon of olive oil over each filet.
4. Sprinkle each filet and both sides with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika.
5. Using a grill basket, sear the fish on one side for about 5-6 minutes, then flip and cook on the other side for about 5 minutes, or until tender and flaky.
6. Remove from grill.
7. Place one piece of haddock onto each roll.
8. Slather one side with the ranch mayo.
9. Top with lettuce, tomato, and avocado.
10. Serve immediately.
11. Enjoy!

 

This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor!
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This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor!
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Ingredients
Grilled Haddock Sandwich
FOR THE RANCH MAYONNAISE:
ADDITIONAL TOPPINGS:
Servings:
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Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives. 

Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.

 

Ingredients:

2 lb. ox feet, cut into pcs.

2 cups beef broth (from the boiling tripe and ox feet)

2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.

½ (15.5 oz.) can garbanzo beans, drained

1 lb. honeycomb tripe

1/2 cup frozen green peas, thawed

3-5 strips bacon, diced

2 pcs. thai chili peppers, stemmed, minced

¼ cup vinegar

4-6 cups water

1 pc. onion, peeled, quartered

4 cloves garlic, crushed

1 tsp. peppercorns

2 pcs. bay leaves

1 pc. onion, peeled and minced

4 cloves garlic, peeled, minced

½ pc. red bell pepper, seeded, cored, cut into cubes

½ pc. green bell pepper, seeded, cored, cut into cubes

1 cup tomato sauce

1 tbsp. paprika

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

 

Directions:

Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.

Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.

In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.

Rinse tripe and ox feet, rinse pot.

Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.

When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.

In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.

Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.

In a pot over medium heat, add bacon.

When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.

Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.

Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.

Then add the tomato sauce and 2 cups of the reserved broth.

Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.

Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.

Season with salt and pepper to taste.

Serve while its hot,

Share and Enjoy!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Ingredients
Servings: people
Instructions
  1. Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
  2. Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
  3. In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
  4. Rinse tripe and ox feet, rinse pot.
  5. Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
  6. When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
  7. In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
  8. Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
  9. In a pot over medium heat, add bacon.
  10. When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
  11. Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
  12. Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
  13. Then add the tomato sauce and 2 cups of the reserved broth.
  14. Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
  15. Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
  16. Season with salt and pepper to taste.
  17. Serve while its hot,
  18. Share and Enjoy!!!
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Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana

Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.

Arroz Valenciana is  similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.

Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe.  You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!

 

Ingredients:

½ lb. chicken breast or thigh, chopped

½ cup glutinous white rice “malagkit”

1 cup jasmine rice

2-3 pcs. hard boiled eggs

1 cup coconut milk (canned or fresh)

2 cups chicken broth

3 pcs. chorizo de bilbao, sliced diagonally

1 pc. medium tomato, diced

2 tbsp. tomato paste

1 pc. medium red bell pepper, cut into strips

1 tsp. paprika

½ cup raisins

½ cup green peas

2-3 tbsp. extra virgin olive oil

2-3 cloves garlic, crushed

1 pc. medium yellow onion, diced

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Combine the glutinous rice and jasmine rice.

Wash with water twice, drain then set aside.

In a wide pan, heat the olive oil over medium heat.

Saute garlic, onion, and tomato.

Add the chopped chicken and cook for 3-5 minutes.

Add the chorizo de bilbao and cook for 2-3 minutes.

Add  the salt, pepper, and paprika then stir.

Then add the chicken broth and coconut milk, stir and let boil.

Add the washed rice then stir and let boil.

Add the tomato paste. Stir. Cover and simmer for 5 minutes.

Then add the green peas and raisins. Cover and  simmer for 8-10 minutes.

Add the red bell pepper and continue to simmer until the rice is fully cooked.

Garnish with sliced boiled egg.

Serve,

Share and enjoy!!!

Arroz Valenciana Filipino Style Recipe!!!
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Arroz Valenciana Filipino Style Recipe!!!
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Ingredients
Servings:
Instructions
  1. Combine the glutinous rice and jasmine rice.
  2. Wash with water twice, drain then set aside.
  3. In a wide pan, heat the olive oil over medium heat.
  4. Saute garlic, onion, and tomato.
  5. Add the chopped chicken and cook for 3-5 minutes.
  6. Add the chorizo de bilbao and cook for 2-3 minutes.
  7. Add the salt, pepper, and paprika then stir.
  8. Then add the chicken broth and coconut milk, stir and let boil.
  9. Add the washed rice then stir and let boil.
  10. Add the tomato paste. Stir. Cover and simmer for 5 minutes.
  11. Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
  12. Add the red bell pepper and continue to simmer until the rice is fully cooked.
  13. Garnish with sliced boiled egg.
  14. Serve,
  15. Share and enjoy!!!
Recipe Notes

You can try different styles, different ingredients of your own to make it good looking, more delicious according to your taste buds.

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Seasoned Flat Iron Steak

Seasoned Flat Iron Steak

Seasoned Flat Iron Steak

I mentioned earlier that my husband is now on his low carb diet.  One of the dishes I like to make for us is this Seasoned Flat Iron Steak.
It’s very versatile, you can use it to make a Steak Salad, slice it to make steak tacos, burritos, and quesadillas, or serve it with veggies and potatoes.

It’s so easy to make.  I used Flat Iron Steak this time, but I’ve made it with Flank and Skirt Steak as well.  The secret is to allow the seasonings to permeate the meat, so I leave it to season in the fridge overnight.

Ingredients:

1 Flat Iron Steak (2 – 2 1/2 pounds)
2 tbls. chopped fresh cilantro
2 tbls. chili powder blend
1 tsp. ground cumin
1 tbls. minced garlic
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1 tsp. sea salt

Seasoned Flat Iron Steak

Directions:

Mix all the spices together in a small bowl.

Rub both sides of the meat with the seasoning mix.

Place meat in a ziplock bag and refrigerate for at least 4-6 hours. Overnight works best.

Place meat on a parchment covered baking sheet.

Broil on Hi to desired doneness.  We like ours medium well so I broiled it for about 20 minutes.  Be sure to turn the meat half way thru cooking to brown both sides.

Slice and serve as a salad topping or in tacos or however you want to serve it.  It’s great with Spanish Rice and Beans too!

Seasoned Flat Iron Steak
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Seasoned Flat Iron Steak
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Ingredients
Servings: Servings
Instructions
  1. Mix all the spices together in a small bowl.
  2. Rub both sides of the meat with the seasoning mix.
  3. Place meat in a ziplock bag and refrigerate for at least 4-6 hours. Overnight works best.
  4. Place meat on a parchment covered baking sheet.
  5. Broil on Hi to desired doneness. We like ours medium well so I broiled it for about 20 minutes. Be sure to turn the meat half way thru cooking to brown both sides.
  6. Slice and serve as a salad topping or in tacos or however you want to serve it. It's great with Spanish Rice and Beans too!
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