instant pot korean chicken and potatoes

prep time: 10 minutes
cook time: 20 minutes (instant pot); slow cooker – 7-8 hours (low heat), 4 hours (high heat)
total time: 30 minutes
yields 6 servings

ingredients
1 T oil
2 lbs. boneless, skinless, chicken thighs (cut into small pieces)
1 lb. (2 medium) white potatoes, cut into large chunks
1 medium onion, cut into large chunks
2 medium carrots, cut into large chunks

sauce
4 T soy sauce
2 T mirin (or 1.5 T white vinegar)
2 T honey
1 c chicken broth
1 T minced garlic
1 T sesame oil

directions

1. press saute function on your instant pot. when the pot gets hot, add oil and sear the chicken, about 2-3 minutes.
2. add veggies and potatoes on top. pour in the sauce and mix to evenly coat the chicken, vegetables, and potatoes. press cancel to stop the saute function.
3. close the lid and make sure the pressure valve is in the sealing position. press poultry and cook for 10 minutes. (it will take about 10 minutes for the pressure to build up and the timer to begin.)
4. once the timer goes off, quick release the pressure manually.
5. SLOW COOKER OPTION: add all the ingredients to the pot. cook for 7-8 hours on low or 4 hours on high.

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melt in your mouth potatoes

prep time: 10 minutes
cook time: 45 minutes
total time: 55 minutes
makes 6 servings

ingredients
3 lbs. yukon gold potatotes, peeled
6 T butter, melted (or for dairy-free, use margarine)
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
1 c chicken broth
2-3 cloves garlic, peeled and crushed
2 T fresh chopped parsley

directions

1. preheat oven to 475 degrees. cover a large rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
2. in a small bowl, combine melted butter/margarine, thyme, rosemary, salt, and pepper.
3. cut potatoes into 3/4 – 1 inch thick pieces or slices (either works). toss potatoes in butter mixture. arrange in a single layer on prepared baking sheet.
4. roast potatoes for 30 minutes.
5. add the broth (watch out, it may splatter a little bit ! i just left the baking sheet in the oven and pulled it out some in order to pour the broth in) and garlic to the pan and carefully return to oven.
6. roast for an additional 15 minutes or until potatoes are tender.
7. sprinkle with parsley and serve.

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summer smoked-salmon chowder

prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4

ingredients
2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces

directions

1. season salmon with salt and pepper and set aside.
2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

source – martha stewart living, july/august 2019

instant pot cheesy bacon ranch potatoes

prep time: 15 minutes       cook time: 25 minutes      total time: 40 minutes      serves 6

ingredients
5 medium red potatoes
5 medium baking potatoes
1 packet ranch dressing mix (powdered mix, 1 oz.)
[[or can substitute with 1.5 T regular ranch dressing]]
3/4 c chicken broth
1/3 c bacon bits (real bacon)
1 c cheddar cheese, grated
1/3 c parmesan cheese
3 chives, chopped (optional)

directions

1. wash potatoes. leave the skin on and dice into approximately 1 inch pieces.
2. put them inside your instant pot and sprinkle your powdered ranch dressing mix on top of them. (you could also put potatoes and dry mix in a bowl and mix to coat and then add into your pressure cooker.)
3. sprinkle your bacon bits on top of that and pour your chicken broth over everything.
4. close your lid and steam valve and press “pressure cook” and set pressure to high for 7 minutes. (do not warm after finished cooking.)
5. do a quick release.
6. lift lid and sprinkle parmesan cheese, then grated cheese over your potatoes. put lid back on for a few minutes so cheese can melt.
7. lift lid, gently stir and serve.

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shrimp boil

prep time: 30 minutes      cook time: 1 hour       total time: 1.5 hours      yields 6-8 servings

personal notes

• double the recipe for 18 people (13 adults, 5 kids)
• marinate potatoes for at least 1-2 hours
• collect large trash bags and newspaper to cover the tables for easy clean-up
• use your fingers to eat the finished product, so dishes and silverware don’t have to be used

ingredients
water
2 lemons (can slice some extra to be used when serving)
3 bay leaves
2 tsp salt
1/4 c crab boil seasoning (recommended: old bay seasoning)
1/2 bunch thyme, tied together (i just used dried thyme and it worked fine)
1 onion, sliced
red pepper flakes, add to desired spiciness
1 head of garlic, halved
1 lb 5 oz red new potatoes, cut in eighths
4 ears of corn, cut in thirds
1 lb smoked sausage (andouille or kielbasa) cut into 1-inch pieces
2 lbs jumbo shrimp (with heads and tails)
kosher salt

directions

1. fill a huge stockpot, 1/3 of the way, with water. keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.
2. squeeze the lemons into the water.
3. add the bay leaves, salt, old bay seasoning, thyme, onions, red pepper flakes, and garlic.
4. throw the potatoes into the water to marinate for at least an hour or two: the longer you let the potatoes marinate, the more tasty the potatoes will be.
5. bring the broth to a boil over medium-high heat and simmer the potatoes for 20 minutes.
6. you want a very aromatic broth with plenty of salt and spices. taste it every so often: don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the other ingredients. adjust seasoning with salt.
7. after the potatoes are just about cooked through, add the corn and sausage. cook for another 5 minutes, making sure everything stays covered with liquid.
8. toss in the shrimp and shut off the heat. cover the pots and let the shrimp steep in the flavor for 15 minutes.
9. drain and spread the shrimp, sausage corn, potatoes, and onions out on a newspaper-covered table.
10. serve with lemons and plenty of napkins !

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