Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Corn on the Cob

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In less than 15 minutes, you can have fresh, crunchy, sweet corn on the cob cooked perfectly in your Instant Pot.  Add corn on the cob to your grocery list for a juicy and delicious addition to your meal. Choose lower fat toppings such as lime juice, chopped fresh cilantro, chili powder, or reduced-fat sour cream.


Corn on the Cob
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Servings
6 1 ear
Servings
6 1 ear
Corn on the Cob
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Servings
6 1 ear
Servings
6 1 ear
Ingredients
Servings: 1 ear
Units:
Instructions
  1. Insert the metal trivet into the inner pot of your 6-quart* cooker. Pour in 1 cup of water.
  2. Place the ears of the corn on the trivet, alternate the direction of the ears of corn in each layer. Three ears of corn on the bottom, three on top.
  3. Close the lid of your cooker set the steam release valve to a sealed position.
  4. Press MANUAL or PRESSURE COOK button for 2 minutes on HIGH PRESSURE.
  5. Quick-release after the alarm sounds, carefully remove the lid.
  6. Serve corn on the cob with your favorite toppings and seasonings.
  7. *For 8 quart Instant Pot: use 8 Ears of Corn with 1 ½ cups of water
Recipe Notes

Chicken Breast Frozen Multifunction Cooker

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Did you forget to take the chicken out of the freezer? Fear not! You can cook frozen chicken breasts in a multifunction cooker in minutes. Remember to always check the minimum internal temperature for doneness.


Chicken Breast Frozen Multifunction Cooker
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Servings
4
Servings
4
Chicken Breast Frozen Multifunction Cooker
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Place 4 frozen chicken breasts inside the pot of your multifunction cooker. Make sure to pull apart frozen breasts. Breasts can overlap each other.
  2. Pour 1 cup of water over the chicken breasts. Add any seasonings or spices.
  3. Close lid and seal, cook for 12 minutes on normal poultry setting.
  4. Once cook time is done, let the pressure release naturally for 5 minutes. Quick-release any remaining pressure and let sit for another 2-3 minutes.
  5. Open and remove lid. Insert a meat thermometer to check the internal temperature. Done poultry should reach 165 degrees F.
  6. Can replace water with juice or chicken stock for additional flavoring, look for low sodium and/or reduced-fat options! If using thin frozen chicken breasts, change the cooking time to 10 minutes.
Recipe Notes

Heat Up: 10 minutes

Timed Cook: 12 minutes

Release: 5 minutes

Nutrition information varies on the size of the chicken breast used, any spices or seasonings, and if broth is used instead of water.

Find more about the nutritional value of different cuts of chicken from the National Chicken Council. 

Charro Beans Multifunction Cooker

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Charro beans are a stewed pinto bean soup authentic to Mexican Cuisine. The pinto beans are flavored with bacon, chiles, spices, and vegetables. These beans are great as a side to any taco recipe! Store in a sealed container for 3-4 days in the refrigerator or freeze for up to 3 months.


Charro Beans Multifunction Cooker
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Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes
Servings
12 1/2 cup
Servings
12 1/2 cup
Charro Beans Multifunction Cooker
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Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes
Servings
12 1/2 cup
Servings
12 1/2 cup
Ingredients
Servings: 1/2 cup
Units:
Instructions
  1. Sort dried beans to remove debris. Using colander, rise well under cold running water.
  2. Set the cooker to sauté setting, cook the bacon until crisp. Remove the bacon from the cooker and place on a paper towel lined plate to drain excess fat. Leave remaining fat in pot.
  3. Add the onions and jalapeno (optional) into the cooker. Sauté stirring often, until the onions become translucent (2-3 minutes). Add the garlic and cook for no more than a minute.
  4. Press the keep warm/cancel button on the multifunction cooker. Stir in the beans, canned tomatoes with juices, broth, water, chili powder, black pepper, salt, bacon, and cilantro.
  5. Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 45 minutes. Release any pressure manually before opening lid.
Recipe Notes

Chicken Multifunction Cooker

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Multifunction cookers are a great tool for making quick and healthy meals! Cook this whole chicken and use it for multiple recipes!

Also, check out our tips on having a smooth and safe multifunction cooker experience.


Chicken Multifunction Cooker
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Chicken Multifunction Cooker
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Rating: 5
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Ingredients
Servings:
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Instructions
  1. Wash your hands and surface well. In a small bowl, mix together all spices.
  2. Place chicken on cutting board and remove giblets and excess fat from the chicken cavity. Dry chicken with paper towels. (Do not rinse chicken with water) Sprinkle and rub chicken with spice mixture. Insert halved lemon into chicken cavity.
  3. Set 6-qt pressure cooker to the high sauté setting, pour in oil. Place in chicken, breast side down, and cook until golden brown, about 5 minutes. Flip chicken over with tongs and cook for an additional 5 minutes. Remove chicken from pressure cooker and set aside.
  4. Add water to pressure cooker and scrap bottom using a wooden spoon to prevent remainder pieces from burning. Place metal trivet into the pot and gently place chicken on top. Close top of pressure cooker and select manual setting to high and set time for 28 minutes.
  5. After timed cooking, naturally release pressure according to manufacturer’s directions, about 30 minutes.
  6. Open lid and remove chicken using tongs. Let chicken rest 10-15 minutes. Remove lemon and serve
Recipe Notes

A recommended serving size of chicken is 3 ounces.

Instant Pot Eggs

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How to hard boil and egg in your instapotHow to instant pot hard boil eggs! Have trouble getting your eggs right? Or maybe you need a LOT of hard boiled eggs super fast? Check out our instant pot method.

Follow these 4 simple steps to boil the perfect egg in your Instant Pot. One boiled egg has an average of 60 calories, which makes it a perfect snack!

  1. Place eggs on top of trivet in the bottom of the pot.
  2. Add 1 cup of water to the pan. Close lid and set for 5 minutes on manual at high pressure.
  3. Allow pot to release pressure for 5 minutes, then release any remaining steam.
  4. Scoop eggs out and place in ice bath for 5 minutes. Peel and store in the refrigerator until ready to eat!

 

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