Instant Pot Chicken Broccoli Alfredo

Hey y’all, I got another Instant Pot recipe for you! It’s another one of my favorites, and not only that, also quick and easy. This took me about 25 minutes to, prep food, cook it, and serve by the time my boyfriend got home from work! Everyone will love it!

Ingredients:

1 1/2 crowns of broccoli (1 big crown if you can found a huge one)

1 large chicken breast

1 box of Penne Pasta (1lb)

5 cups of water

1 Value size Prego Homestyle Alfredo sauce

1 Regular size Prego Homestyle Alfredo sauce

Seasoned Salt, Garlic and Onion Powder, Oregano, Italian Seasoning, Salt & Pepper to Taste

Instructions:

I know I could do all this together in one pot somehow but I don’t, haha. I really like making sure the chicken is cooked before adding it to the pasta and broccoli so I take the long way around.

Cut both heads of broccoli into bite size pieces, then put in strainer inside of the instant pot.
Add 1 cup of water. Set Instant pot to Pressure Cook, on High for 2 minutes. Once finished, quick release instant pot, and make sure broccoli is somewhat soft. Remove strainer of broccoli and set aside.
Put pasta into instant pot. Add 4 cups of water, and 2 teaspoons of salt. Make sure all noodles are covered in water. DO NOT STIR. Instead, press the noodles down into water.
Set instant pot to Pressure Cook, on High for 5 minutes. Once finished, quick release instant pot, and make sure pasta al dente. Drain extra water into a strainer, set aside. (I usually just add the pasta to broccoli in strainer that’s already set aside so you don’t dirty up 2 strainers)
Cut up chicken breast into bite size pieces, season chicken with seasoned salt, garlic and onion powder, oregano, and Italian seasonings. I do a fairly good amount of seasonings by eye bawling it.
Add chicken bites to instant pot, set to Sauté on High for 15-20 mins (will not take this long to actually cook chicken). Cook until tender and no pink.
Add both jars of Prego Homestyle Alfredo to chicken and stir until sauce is warm!
Once warm, turn off Sauté mode, pour in noodles broccoli, and stir to combine the mixture!
Add salt and pepper to taste!

Enjoy!! This recipe is simple, and does a dinner justice! I get so full off this meal, its insane. Its boyfriend approved as well, for you ladies cooking for ya mans! Thanks for reading!

Follow the blog, leave a comment, and follow my the blog’s Instagram!

And that’s the TEE👩🏾‍💻💙☕️

Slow Cook Pot Roast

Hey ya’ll! I have a crockpot recipe for ya! This takes about 4-6 hours on high or 8-9 hours on low depending on what size roast you get, and how fast you want your roast to be done. I typically do the 8-9 hours just because I like how soft and easy the meat falls off the bone. I have noticed doing it on low does give you a more tender roast. Just my boyfriend and I’s preference.

Ingredients:

2 1/2-3 Pound Chuck Roast

Baby Red Potatoes (left whole, small bag)

Baby Carrots (sliced)

Celery (sliced)

1 Cup of Water

2-3 dashes Seasoned Salt to season roast in while searing

1 Packet of Pot Roast Seasoning (you will also need more water for this packet , instructions on the back of the packet on how to mix)

Salt and Pepper to taste

Instructions:

Sear chuck roast on each side until brown, as you flip to brown, use dashes of seasoned salt to season the meat.
Once chuck roast is seared on all sides, put in the crockpot.
Add as many baby red potatoes, sliced baby carrots, sliced celery as you would want. I like to make sure the vegetables surround and lightly cover the chuck roast.
Add 1 cup of water to the crock pot.
Mix the pot roast seasoning packet with water as instructed on the packet, then pour that mixture over the chuck roast and vegetables.
Put on the lid, and set the crock pot to low for 8-9 hours (I prefer this setting) or on high for 4-6 hours.
Stir throughout time cooking to make sure every thing is cooking equally.
Once finish, separate the roast with a fork and then add your salt and pepper to your preferred liking!

Thank you for reading! I hope you enjoy this slow cook recipe! Boyfriend tip: Feel free to toast a loaf of french bread for dipping into this dish.

Follow the blog, and my Instagram!

And that’s the TEE 👩🏾‍💻💙☕️

Instant Pot Beef Stroganoff

Hi everyone! This is such an easy recipe and one of my favorites! This recipe usually takes a total of 15-20 mins to get all the ingredients ready, cook, and for the Instant Pot to get to pressurize completely. Still a really quick meal after a long day.

Ingredients:

1 Pound of Ground Beef

1 10.5oz Can of Cream of Mushroom Soup

(PSA: I don’t use mushrooms in this recipe, but you can and you’ll need 8oz of sliced white button mushrooms)

1 Small Onion (chopped)

2 Cloves of Garlic (minced)

1 Tablespoon of All-Purpose Flour

2 1/4 Cups of Low-Sodium Beef Broth

8oz of Wide Egg Noddles (I use about 3/4s of the bag, if that’s easier to measure)

1/3 Cups of Sour Cream (or ~5 Tablespoons is what I do)

Seasoned Salt, Salt, and Pepper to Taste

Instructions:

Turn Instant Pot to the saute. Once the pot is ready and hot, pour some extra virgin olive oil into the pot, add ground beef. Cook/brown the meat, breaking into small pieces as it cooks, season with a little seasoned salt, salt, and pepper. Remove any extra grease after cooked.
Add onion, garlic (and mushrooms if you decide), and saute for about 1-2 minutes.
Once you are done cooking the meat, onion, garlic mixture, add flour, can of cream of mushroom soup, beef broth, noodles, and stir to combine.
Secure the Instant Pot lid, make sure valve is in the sealed position. Cook on Manual Setting, high pressure, for 2 minutes. (I turn off the keep warm button because the meat usually will stick if the pot is too hot while cooking and will burn the bottom of the pan)
When pressure cooking is complete, use the quick release.
Remove the lid, and stir mixture again. Let it cool down a bit, 4-5 minutes, and then add your sour cream and extra salt and pepper!

Thank you for reading! I hope you enjoy this easy dish! Follow the blog, and Instagram!

And that’s the TEE 👩🏾‍💻💙☕️