Ingredients 2 lb chicken pieces (3kg) (I used a mix of drumsticks and thighs) 2 onion (diced) 1 can diced tomato 2 cups carrots (diced) 2 cups zucchini (diced) 2 cups button mushrooms (diced) 2 stalks celery (chopped, including the leaves) 1 cup chicken stock (add an extra cup if you want it soupy) 2 cloves garlic 2 tsp salt 1 tsp dried thyme to taste black pepper Instructions Add ALL the ingredients into your instant pot. Seal the lid and set to cook for 30 minutes on HIGH. Quick release the pressure. Serve. This article and recipe adapted from site
This white Texas sheet cake is just the ticket for when you want something indulgent that only takes 20 minutes to throw together – it’s chock full of flavor and perfect for a party…unless sharing it is too difficult, in which case we completely understand…This White Texas Almond Sheet Cake…whoa. It’s a whole pound of butter between the icing and the cake. Seriously – an entire pound of butter. Ingredients 1 c (2 sticks) unsalted butter, melted 1 c water 1/2 c sour cream 2 cs granulated sugar 2 large eggs 1 tsp vanilla extract 1 tsp almond extract 2 cs all purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) unsalted butter, melted 1/3 cup milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 5 1/2 cups powdered sugar sliced almonds, for topping Directions Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy. In a large bowl, whisk together melted butter, water, sour cream and sugar. Whisk in eggs, vanilla extract and almond extrac...
Ingredients 8 chicken legs medium size legs 1 can enchilada sauce we prefer medium, 28 oz. can, or use bottle of (not honey style) barbecue sauce + 3/4 c water 1/2 onion Instructions Spray the inside of your Instant Pot with non stick spray and pour half your can of enchilada sauce inside. If using barbecue sauce pour in half your bottle of sauce + 1/2 c water. Put 4 legs down staggering them so they aren't overlapping. Make a second row of drumsticks trying not to overlap them. Cut onion into large pieces and put on top of chicken. Pour remainder of enchilada sauce over everything and put lid on your pressure cooker, close steam valve too. If using bbq sauce dump the remainder of the bottle of sauce + pour 1/4 c. water into the bottle and shake to get remaining sauce, then pour this on top of your chicken too. Set to pressure high for 10 minutes. Allow to naturally release pressure for 10 minutes. Release rest of steam. Check the middle of one of your legs to ensure they are cooke...
Komentar
Posting Komentar