Ingredient: parsley

Chicken Coconut Curry
January 31, 2020

Chicken Coconut Curry

This coconut curry is creamy, delicious, healthy and best of all… made is a single pot. You could also easily swap out the chicken for shrimp or any other meat of your choice. As an added bonus, it is ready and on the table in about 30 minutes, so ditch the takeout, your family will be begging you to add this to the weekly menu!

Dinner, Instant Pot, Lunch, Poultry
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by ashleypacker
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Italian meatballs and marinara sauce
January 31, 2020

Italian meatballs and marinara sauce

This is a classic, delicious recipe for Italian style meatballs served with marinara sauce. You can serve this recipe over pasta, or on toasted french bread with melted mozzarella cheese for an amazing meatball sub. I prefer to double the recipe and serve over my pasta of choice for dinner, then use the leftovers for meatball subs the next day.

Beef, Dinner, Lunch, pizza and pasta, Pork, sandwiches and burgers
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by ashleypacker
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Instant Pot Mac N’ Cheese
January 26, 2020

Instant Pot Mac N’ Cheese

Print Recipe
 Instant Pot Mac N' Cheese
If you have other mac n' cheese recipes for your Instant Pot, you can throw them away, cause this is the only recipe you will ever need. This is a regular dish at our house. It is literally on the table in less than 15 minutes from start to finish and everything goes into a single pot, so the clean up is a breeze. Win win!! You will not find a smoother, cheesier recipe. As an added bonus, it is very easy to customize. Try adding jalapeño and corn or grilled chicken and barbecue sauce. Regardless of what your taste buds prefer, this recipe is a tried and true crowd pleaser.
Course Main Dish
Prep Time 5 minutes
Cook Time 6 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 6 minutes
Servings
people
Ingredients
Instructions
  1. Add uncooked macaroni noodles, broth, water, butter, parmesan, salt and white pepper to the pressure cooker and stir.
  2. Place the lid on the pressure cooker and double check to make sure that it is on securely and that the vent is in the the "seal" position. Cook on high for 6 minutes.
  3. Perform a quick release to release the pressure.
  4. Gently stir the noodles to separate them from each other. Add the velveeta and stir until the velveeta is melted and the noodles are evenly coated. Add the milk, sour cream and shredded cheddar or gouda and stir until the cheese is completely melted. Sprinkle with parsley if desired. Serve immediately.
Dinner, Instant Pot, Lunch, pizza and pasta, Side Dishes and Vegetables
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by ashleypacker
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0 Comments