It’s almost back to school time, so I shared some tips for insta fast dinners with Fox 26. I don’t know about you, but once school starts, the time between that last bell ringing and bedtime seems to go by in a flash.
You’ve probably heard about Insta Pots. The web was going crazy with rave reviews when they first came out. I was a tad reluctant to join the craze. I did not have the best memories of my mother’s pressure cooker. Honestly that thing really scared me.
I am a huge fan (still) of my slow cooker, but let me tell you, this Insta Pot is pretty amazing! My sweet husband bought me one. Little did I know – it can go super fast or slow. That’s right, it is a slow cooker, and a rice cooker, and a steamer, and a pressure cooker! Yes, it’s a pretty awesome tool to have in your kitchen arsenal.
It is important to read your instruction book carefully, but this is an electric pressure cooker. The fear that I had of the stove top version are gone with this new and improved model.
Even though we are headed into Fall – it is still 100 degrees here in Houston. So, the recipe I wanted to share is a light summer dinner reminiscent of my favorite summer drink.
Pina Colada Chicken
Ingredients (to serve 4):
2 pounds organic chicken thighs, cut into 1 inch chunks
1 cup pineapple chunks
1/2 cup full fat coconut cream
1 tsp cinnamon
1/8 tsp salt
2 Tbsp coconut aminos
Place all ingredients into your Insta Pot, close lid, press chicken/poultry button (this will automatically set for 15-20 minutes)
When cooked and pressure released naturally, carefully open lid, stir and serve.
Optional – You can make the sauce thicker by adding a a tsp of arrowroot with a Tbsp of water. Hit the saute button and cook until it thickens to your preference.
I like to serve this dish on top of warmed broccoli slaw for a light and crunchy meal. You can also add it to a bed of salad or mix with quinoa, rice or pasta.
Have you tried using an Insta Pot yet? What did you think? Share you favorite recipe with us in the comments below or on our FB page.