Easy Curry-Instant Pot

Frozen Chicken Tenders

Coconut milk or cream (one can)

Thai Green Curry paste (one jar)*

Veggies (chopped)**

Cauliflower, green beans, peppers, peas, onion etc, whatever is in your fridge or freezer.

Put chicken, coconut milk & curry paste into the instant pot. Cook on MANUAL for 5 minutes. Quick release when done.

Open the lid, stir and chop or shred the chicken.

Turn on SAUTEE and add the veggies. Cook for 2-3 minutes and then turn on low/warm and let it sit until ready to eat.

Serve over rice or with some yummy bread.

*The spice level of the curry paste varies, you may want to start with half a jar, then taste after cooking. You can add more when you sautee.

**If you like your veggies more cooked, or if using potatoes, add them to the pot with the chicken and cook together.

Bon Appétit,

Helen

Mac n Cheese- Instant Pot

•   4 cups of water

•   1 tsp. sea salt

•   1/2 tsp. garlic powder

•   2 tbsp. of butter

•   1 pound of uncooked pasta

•   ½ -1 cup of milk or cream

•   2 cups of shredded cheese (whatever you like)

The flavor really changes based on your cheese!

•   Put the water, salt, butter, garlic powder and noodles in the instant pot

•   Close the lid and make sure the valve is on closed

•   Use the MANUAL setting for 4 minutes

•   When the pot beeps, quick release the steam (my pot started squirting out liquid, so keep an eye on that. I just closed it for a second and then opened it again)

•   After the pressure has dropped, remove lid and give a stir

•   Start with adding a ¼ cup of milk and shredded cheese

•   stir until cheese is melted, add more milk if it seems 'dry'

Let sit at warm to let the liquid 'cook' a bit and the flavor to mingle for about 2 minutes

*Cooking time is based off of pasta that the box says to cook 7-8 minutes. The rule of thumb I have found is to do about half of the suggest time for stove top cooking. 
AND YOU CAN HALF THE RECIPE! Same cooking time, 2 cups water to 2 cups pasta.

Bon Appetit,
Helen