@ornurse_e: Easy Meal Prep Ideas *Jambalaya* ​1 lb boneless chicken breast, diced ​13 oz andouille sausage, sliced ​1 lb shrimp, peeled and deveined ​1 ½ cup long-grain white rice, rinsed 2​ cups chicken broth ​1 diced onion 2 green bell pepper 2 celery stalks ​1 can (14.5 oz) diced tomatoes ​2 tbsp Cajun seasoning ​3 cloves garlic, minced ​Instructions ​Sauté meats: Press Sauté on the Pressure Cooker/Instant Pot. Add a drizzle of oil, then brown the sausage and chicken for 4–5 minutes. Remove and set aside. ​Sauté vegetables: Add onion, bell pepper, celery, and garlic to the pot. Cook 3 minutes until softened. ​Deglaze: Pour in a little broth and scrape up all browned bits from the bottom to prevent a burn error. ​Layer: Stir in rice, Cajun seasoning, tomatoes, chicken, sausage, and their juices. Do not stir after adding rice to ensure even cooking. ​Pressure cook: Lock the lid and set valve to sealing. Cook on High Pressure for 5 minutes. Perform a Quick Release. Stir in the shrimp, place the lid back on and lock. Keep covered for 7-10 minutes. The shrimp will cook in the steam. Serve immediately or store in the fridge for up to 4 days. *Honey, Garlic Chicken* 3-4 boneless, skinless chicken breasts (cubed) Salt and pepper to taste 1/2 cup honey 1/3 cup soy sauce or coconut aminos 1/3 cup onion, diced 1/4 cup ketchup 2 tablespoons avocado oil 4 garlic cloves, minced 2 teaspoons cornstarch dissolved in 1/4 cup water Sesame seeds & green onion for topping Start by placing your chicken in the bottom of the pot. Season well with salt and pepper. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Pressure Cooker/Instant Pot Lid on and set to seal. Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot. Dissolve 2 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened. Return chicken to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice immediately or store in the fridge for up to 4-5 days. *Chili* 3 Tbsp. avocado oil 1 1/4 lb. lean ground beef 2 tsp. ground cumin 2 tsp. chili powder 2 tsp. salt, divided 1/2 small yellow onion, chopped 3 garlic cloves, finely chopped 2 cups reduced-sodium beef stock 2 (15 oz.) cans black or kidney beans, drained and rinsed 1 (15 oz.) can diced fire-roasted tomatoes 2 Tbsp. tomato paste 1 Tbsp. pureed chipotles in adobo (optional) Shredded cheddar cheese, sour cream, chopped green onion, and corn chips, for serving. Instructions Add the oil to a 6- or 8-quart Pressure Cooker/Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more. Add the beef stock to the Instant Pot, stirring to release any browned bits from the bottom of the liner. Gently stir in the remaining 1 teaspoon salt, beans, tomatoes, tomato paste, and chipotle puree, if using. Press the cancel button to reset the pot. Cover the pot with the lid and lock it into place. Seal the steam release handle. Select high pressure and set the timer for 14 minutes. When the timer is up, let it rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Give the chili a good stir to recombine all of the ingredients. Serve immediately topped with cheese, sour cream, green onion, and corn chips or store in the fridge for 4 to 5 days. ***If storing for meal prep, please allow the food to cool completely before storing in the refrigerator. Enjoy! #creatorsearchinsights #instantpot #pressurecooker #EasyRecipe #Foodie

Erica

Open In TikTok:

Region: US

Monday 07 September 2026 20:39:25 GMT