Instant Pot Spicy Peanut Chicken

I find that recipes like this are so easy in the Instant Pot. I cook up my rice ahead of time and reheat it by pouring boiling water over it a sieve over the sink. That means you just have to saute the chicken, add the rest of ingredients and, voila, 5 minutes in the Instant Pot and you have dinner. So fast and delicious!

Instant Pot Spicy Peanut Chicken

Ingredients

PEANUT CHICKEN:subheading: FOR PEANUT CHICKEN:
2 teaspoons oil2 teaspoons oil
2 cloves garlic minced2 cloves garlic minced
1 ” fresh ginger minced or 1 tap powder1 ” fresh ginger minced or 1 tap powder
2 green onions sliced2 green onions sliced
1 ½ lbs boneless skinless chicken breast diced into 1-1/2” pieces1 ½ lbs boneless skinless chicken breast diced into 1-½” pieces
2 teaspoon garlic chili paste or 3 tsp siracha2 teaspoon garlic chili paste or 3 tsp siracha
1/2 cup coconut milk½ cup coconut milk
3 tablespoons soy sauce3 tablespoons soy sauce
2 tablespoons honey2 tablespoons honey
2 tablespoons fresh lime juice2 tablespoons fresh lime juice
Snow peas, cut in half and add at endSnow peas
1/3 cup creamy peanut butter⅓ cup creamy peanut butter
Salt and Pepper to tasteSalt and Pepper to taste
FOR SERVING:subheading: FOR SERVING:
RiceRice
CilantroCilantro
Chopped PeanutsChopped Peanuts
Bean sproutsBean sprouts

Steps

Add oil to the insert of a 6 or 8 quart Instant Pot. Press the saute function, and heat the oil. Once hot, add the garlic, ginger and green onions and cook while stirring, until fragrant, about 1 minute. Add the chicken and cook until the outside is no longer pink, about 3 minutes.Add oil to the insert of a 6 or 8 quart Instant Pot. Press the saute function, and heat the oil. Once hot, add the garlic, ginger and green onions and cook while stirring, until fragrant, about 1 minute. Add the chicken and cook until the outside is no longer pink, about 3 minutes.
Shut off the saute function.Shut off the saute function.
Add in the chili paste, coconut milk, soy sauce, honey and fresh lime juice and stir to combine.Add in the chili paste, coconut milk, soy sauce, honey and fresh lime juice and stir to combine.
Place the peanut butter on top of the chicken and do not stir.Place the peanut butter on top of the chicken and do not stir.
Cook on manual high pressure for 5 minutes. Once finished, move the steam release valve to quickly release the steam pressure. When the floating valve drops, remove the lid.Cook on manual high pressure for 5 minutes. Once finished, move the steam release valve to quickly release the steam pressure. When the floating valve drops, remove the lid.
Stir the peanut butter into the chicken. Taste and adjust the seasoning.Stir the peanut butter into the chicken. Taste and adjust the seasoning.
Serve over rice or rice noodles with cilantro and chopped peanuts

Blackened Chicken With Avocado Crema Sauce

Rather than drizzle the chicken, we ended up smothering our chicken in the cream sauce as it was SO good! I always use a thermometer to check my chicken temperature and it comes out amazing! Love chicken done in the air fryer.

Blackened Chicken with Avocado Cream Sauce Recipe In The Air Fryer

1 ½ pounds boneless skinless chicken breasts 1 to 1 1/2 inches thick1 ½ pounds boneless skinless chicken breasts 1 to 1 ½ inches thick
1 teaspoon paprika1 teaspoon paprika
1 teaspoon cumin1 teaspoon cumin
1 teaspoon onion powder1 teaspoon onion powder
1 teaspoon pepper1 teaspoon pepper
½ teaspoon salt½ teaspoon salt
Pinch cayenne pepper add up to 1/2 teaspoon for more heatPinch cayenne pepper add up to ½ teaspoon for more heat
1 teaspoon cooking oil I use coconut oil1 teaspoon cooking oil I use coconut oil
Avocado Crema SauceAvocado Crema Sauce
1 avocado chopped1 avocado chopped
⅓ cup plain Greek yogurt⅓ cup plain Greek yogurt
1 tablespoon lemon juice1 tablespoon lemon juice
½ teaspoon garlic powder½ teaspoon garlic powder
⅛ teaspoon salt⅛ teaspoon salt
⅛ teaspoon pepper⅛ teaspoon pepper
Steps
Add paprika, cumin, onion powder, pepper, salt, and cayenne to a gallon resealable bag and shake to combine. Then add the chicken breasts to the bag with the spices and shake to coat chicken evenly.Add paprika, cumin, onion powder, pepper, salt, and cayenne to a gallon resealable bag and shake to combine. Then add the chicken breasts to the bag with the spices and shake to coat chicken evenly.
In air fryer, lightly spray basket with coconut, olive or avocado oil.In air fryer, lightly spray basket with coconut, olive or avocado oil.
Bake at 360˚F/180°C for 8-10 minutes, or until center of chicken reads 158˚F/70°C then let it rest in foil for 5 minutes to finish cooking throughBake at 360°F/180°C for 8 to 10 minutes, or until center of chicken reads 158°F/70°C then let it rest in foil for 5 minutes to finish cooking through
Meanwhile, add avocado, Greek yogurt, lemon juice, garlic powder, salt, and pepper to a blender or food processor and blend until smooth.Meanwhile, add avocado, Greek yogurt, lemon juice, garlic powder, salt, and pepper to a blender or food processor and blend until smooth.
Serve chicken with avocado sauce. Garnish with sliced green onions, if desired.

Sunday Chat - Silence

 It is better to live in a corner of the housetop 

than in a house shared with a quarrelsome wife. 

Proverbs 21:9 

 

but let your adorning be the hidden person 

of the heart with the imperishable beauty 

of a gentle and quiet spirit, 

which in God's sight is very precious. 

1 Peter 3:4 

 

Let a woman learn quietly with all submissiveness. 

1 Timothy 2:11 

 

Whoever restrains his words has knowledge, 

and he who has a cool spirit 

is a man of understanding. 

Even a fool who keeps silent is considered wise; 

when he closes his lips, he is deemed intelligent. 

Proverbs 17:27-28 

 

The Lord will fight for you, 

and you have only to be silent.” 

Exodus 14:14 

If one gives an answer before he hears, 

it is his folly and shame. 

Proverbs 18:13 

The Lord is my shepherd; I shall not want. 

Psalm 23:1 

and to aspire to live quietly, 

and to mind your own affairs, 

and to work with your hands, as we instructed you,  

1 Thessalonians 4:11 

You keep him in perfect peace 

    whose mind is stayed on you, 

    because he trusts in you. 

Isaiah 26:3 

Know this, my beloved brothers: 

let every person be quick to hear, 

slow to speak, slow to anger; 

James 1:19 

but in your hearts honor Christ the Lord as holy, 

always being prepared to make a defense 

to anyone who asks you for a reason 

for the hope that is in you; 

yet do it with gentleness and respect, 

1 Peter 3:15 

And the disciples were filled 

with joy and with the Holy Spirit. 

Acts 13:52 

For God alone my soul waits in silence; 

    from him comes my salvation. 

Psalm 62:1 

It stood still, 

    but I could not discern its appearance. 

A form was before my eyes; 

    there was silence, then I heard a voice: 

Job 4:16 

“Be still, and know that I am God. 

    I will be exalted among the nations, 

    I will be exalted in the earth!” 

Psalm 46:10 

 Come to me, all who labor and are heavy laden, 

and I will give you rest.

Take my yoke upon you, 

and learn from me, 

for I am gentle and lowly in heart, 

and you will find rest for your souls. 

For my yoke is easy, and my burden is light.” 

Matthew 11:28-30 

 

He makes me lie down in green pastures. 

He leads me beside still waters. 

Psalm 23:2 

But the Lord is in his holy temple; 

    let all the earth keep silence before him.” 

Habakkuk 2:20 

“Be still, and know that I am God. 

    I will be exalted among the nations, 

    I will be exalted in the earth!” 

Psalm 46:10 

Elle's Easy Caesar Salad - No Egg (Mayo Instead)

Since this recipe is made with mayo (vs fresh egg) it lasts longer in the fridge. Also, it is super simple as you combine all the ingredients with a fork

DRESSING:subheading: DRESSING:
1/2 cup mayonnaise½ cup mayonnaise
1/4 cup sour cream


¼ cup sour cream
1 1/2 tsp anchovy paste1 ½ tsp anchovy paste
3 cloves garlic - , pressed with a garlic press, grated, or finely minced3 cloves garlic - , pressed with a garlic press, grated, or finely minced
1 1/2 Tbsp olive oil1 ½ Tbsp olive oil
2 - 3 Tbsp lemon juice2 to 3 Tbsp lemon juice
1 1/2 tsp Dijon mustard1 ½ tsp Dijon mustard
1/2 - 1 Tbsp Worcestershire sauce½ to 1 Tbsp Worcestershire sauce
1/4 - 1/2 tsp freshly ground black pepper - , depending on your tastes¼ to ½ tsp freshly ground black pepper - , depending on your tastes
1/4 cup finely shredded fresh parmesan cheese¼ cup finely shredded fresh parmesan cheese
Salt to tasteSalt to taste
Croutons or pork rindsCroutons or pork rinds
SALAD:subheading: SALAD:
1 large head Romaine lettuce - , chopped1 large head Romaine lettuce - , chopped
1/2 cup shredded or shaved Parmesan cheese½ cup shredded or shaved Parmesan cheese

Steps

DRESSING:subheading: DRESSING:
Mix mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic and stir. Whisk in sour cream and 1/4 cup Parmesan cheese. Place in airtight container in the refrigerator until serving.

Sunday Chat: Peace

For God so loved the world 

that He gave His only begotten Son, 

that whoever believes in Him 

should not perish but have everlasting life.

John 3:16

Grace to you and peace 

from God our Father and the Lord Jesus Christ. 

Philippians 1:2  

May grace and peace be multiplied to you. 

1 Peter 1:2  

Grace to you and peace 

from God our Father and the Lord Jesus Christ. 

1 Corinthians 1:3  

Grace, mercy, and peace 

from God the Father and Christ Jesus our Lord. 

1 Timothy 1:2  

Grace to you and peace 

from God our Father and the Lord Jesus Christ. 

2 Thessalonians 1:2  

Grace to you and peace 

from God our Father and the Lord Jesus Christ. 

Romans 1:7  

Grace to you and peace 

from God our Father and the Lord Jesus Christ. 

Philemon 1:3  

Grace and peace 

from God the Father and Christ Jesus our Savior. 

Titus 1:4  

Grace, mercy, and peace 

from God the Father and Christ Jesus our Lord. 

2 Timothy 1:2  

Grace to you and peace 

from God our Father and the Lord Jesus Christ. 

Ephesians 1:2  

 

  “Therefore I tell you, do not worry about your life, 

what you will eat or drink; 

or about your body, what you will wear. 

Is not life more than food, 

and the body more than clothes? 

Look at the birds of the air; 

they do not sow or reap or store away in barns, 

and yet your heavenly Father feeds them. 

Are you not much more valuable than they? 

Can any one of you by worrying 

add a single hour to your life?

Matthew 6:25-27

In the world you will have tribulation; 

but be of good cheer, 

I have overcome the world.”

John 16:33

Do not think of yourself more highly than you ought, 

but rather think of yourself with sober judgment, 

in accordance with the faith 

God has distributed to each of you.

Romans 12:3

Bless those who persecute you; 

bless and do not curse them. 

Rejoice with those who rejoice, 

weep with those who weep.

Live in harmony with one another. 

Romans 12:14-16

 Do not be haughty, 

but associate with the lowly.

Never be wise in your own sight.

Romans 12:16

Repay no one evil for evil, 

but give thought to do what is honorable 

in the sight of all. 

If possible, so far as it depends on you, 

live peaceably with all. 

Romans 12:17-18

Trust in the Lord with all your heart

and lean not on your own understanding;

Proverbs 3:5

Airfryer Wontons and Dipping Sauce

 This is a great simple meal when life is too hectic to cook. We love to serve this with egg drop soup

Ingredients

Frozen wontonsFrozen wontons
1 tbsp green onion , sliced then roughly chopped, for garnish1 tbsp green onion , sliced then roughly chopped, for garnish
 
SAUCE FOR WONTONS:subheading: SAUCE FOR WONTONS:
4 Tbsp Soy sauce4 Tbsp Soy sauce
1/2 tsp Chinese mustard½ tsp Chinese mustard
Siracha to tasteSiracha to taste
1/2 tsp red chili flakes (red pepper flakes)½ tsp red chili flakes (red pepper flakes)
1 tsp rice vinegar1 tsp rice vinegar

Steps

Line airfryer with tin foilLine airfryer with tin foil
Put in frozen wontonsPut in frozen wontons
Give a GENEROUS drizzle of olive oilGive a GENEROUS drizzle of olive oil
Cook at 400F for 6 minutes or till brownCook at 400F for 6 minutes or till brown
Pull out foil and drain excess olive oilPull out foil and drain excess olive oil
Flip wontons and return to air fryer for 5 minuts to brown other sideFlip wontons and return to air fryer for 5 minuts to brown other side
Serve with dipping sauce

Elle's Easy Egg Drop Soup

This is the easiest soup recipe I know of. I can whip it up in less than 5 minutes. It is one of Mark's favorites and perfect to serve with Chinese food or a quick dinner of wontons for a busy weeknight meal.

Ingredients

2 1/2 C Chicken Broth2 ½ C Chicken Broth
1 Tbsp Cornstarch + 2 Tbsp water1 Tbsp Cornstarch + 2 Tbsp water
gingerginger
dash pepperdash pepper
1 tsp sherry1 tsp sherry
1 tsp sesame oil1 tsp sesame oil
egg beatenegg beaten
green onion, choppedgreen onion, chopped

Steps

Bring broth to a boil.Bring broth to a boil.
Mix cornstarch & water and add to brothMix cornstarch & water and add to broth
Add rest of ingredients to oilAdd rest of ingredients to oil
Add egg stirring only in one directionAdd egg stirring only in one direction
Dish up and serve with green onion on top

The Absolute BEST Instant Pot Roast

This was an AMAZING roast - Mark said the best we have ever done. I think you could season it with whatever seasonings you want but the worcestershire ingredients down really make it. Also, putting each of the vegetables into their own foil packet and placing on top of the roast mean the veggies are cooked the PERFECT amount (not mushy). It has a lot of liquid so can be served in a bowl (like a stew) with bread or, you can use a slotted spoon and dish up the pieces without as much juice. This would also be amazing served over mashed potatoes.

Ingredients

3-5 lb chuck or London Broil roast MARBLED3 to 5 lb chuck or London Broil roast MARBLED
2 tsp of Lawry's seasoned salt2 tsp of Lawry's seasoned salt
1 tsp Montreal steak seasoning1 tsp Montreal steak seasoning
2 tsp of garlic powder2 tsp of garlic powder
2 tbsp of extra virgin olive oil2 tbsp of extra virgin olive oil
1 tbsp of salted butter1 tbsp of salted butter
2 yellow onions, sliced longways into thick wedges2 yellow onions, sliced longways into thick wedges
2 tbsp of Worcestershire sauce2 tbsp of Worcestershire sauce
6-8 oz of Portobello mushrooms, sliced6 to 8 oz of Portobello mushrooms, sliced
2 cups of beef broth2 cups of beef broth
1 cup of a dry red wine (cheap cooking wine is fine)1 cup of a dry red wine (cheap cooking wine is fine)
3 tbsp of cornstarch + 3 tbsp of water to form a slurry3 tbsp of cornstarch + 3 tbsp of water to form a slurry
1 oz packet of any beef gravy or au jus flavor1 oz packet of any beef gravy or au jus flavor
VEGGIES TO BE WRAPPED IN SEPARATE FOIL:subheading: VEGGIES TO BE WRAPPED IN SEPARATE FOIL:
4 large carrots, sliced4 large carrots, sliced
1 lb of baby red potatoes, quartered1 lb of baby red potatoes
Any other veggies of your choosing - wrapped in separate foilAny other veggies of your choosing - wrapped in separate foil

Steps

Rub the roast all over with the seasoningsRub the roast all over with the seasonings
Add the olive oil to the Instant Pot and hit “Sauté”. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plateAdd the olive oil to the Instant Pot and hit “Sauté”. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1 to 2 mins on each side. Remove the roast when done searing and set aside on a plate
The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to itThe bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the Worcestershire sauce and stir for another 2 to 3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it
Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everythingPlace the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything
Lastly, securely wrap the potatoes and carrots each in their own foil pouches and place in the pot on top of the roast.Lastly, securely wrap the potatoes and carrots each in their own foil pouches and place in the pot on top of the roast.
Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick releaseSecure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick release
Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few momentsOnce the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments
Go back to the pot, hit cancel, and then hit “Sauté” and bring the sauce to a bubble. Add the cornstarch and gravy mix.Go back to the pot, hit cancel, and then hit “Sauté” and bring the sauce to a bubble. Add the cornstarch and gravy mix.
Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Allow to bubble for one minute and then turn the pot off.Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Allow to bubble for one minute and then turn the pot off.
Slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stirSlice up the pot roast against the grain in strips about ¼ inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir
Serve on a plate or in bowls with some crusty bread (for soaking up the sauce) or over Garlic Mashed Potatoes