Garlic Parmesan Noodles

Ingredients

16 oz Fettuccine, Linguine or Spaghetti

1/2 C butter

1 1/2 tbsp. garlic, minced

1 1/2 tbsp. dried parsley

1/2 C. grated parmesan 

salt and pepper to taste

Directions

1) Cook pasta according to package directions. Drain and set aside.

2) In a large pan or skillet, melt butter over medium heat. Add garlic and dried parsley and whisk to combine. Turn off heat. 

3) Add pasta to skillet and toss to coat. 

4) Add parmesan. (Add more if you like depending on your taste) and toss to coat. 

Prep: 5 minutes

Cook: 15 minutes

total: 20 minutes

 serves: 8

With this recipe you can add more butter than what is called for if you prefer. Its always easier to start off with a smaller amount and add to it if needed than to start off with more and try to take away. 

 

Instant Pot Chicken and Potatoes

 

Ingredients

4 boneless skinless chicken breasts

2 lbs baby red or gold potatoes

3 tbsp olive oil

1 1/2 tsp salt (or to taste)

1/2 tsp pepper (or to taste) 

1 tsp garlic powder

1 tsp dried thyme

1/2 tsp dried basil

1/2 tsp dried oregano

2 tbsp. +  2 tsp. dry ranch seasoning (divided) 

1 C chicken broth

3 tbsp. grated parmesan cheese

Directions

1) In a large bowl toss chicken and potatoes in the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano, and 2 tbsp of the ranch seasoning. Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible. 

2) Add chicken broth to the instant pot/pressure cooker, then place chicken in the broth, and top with the potatoes. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 15 minutes. 

3) Once the cook time is finished, do a "quick release" by turning the vent to the venting position. Once float valve has dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to transfer chicken and potatoes to a large platter. 

4) Sprinkle with ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving. 

Prep: 10 minutes

Cook: 30 minutes

total : 40 minutes

Serves: 4

Instant Pot 3 Packet Roast

Ingredients 

1 (3 lb) beef roast (tough cut) 

1 packet ranch seasoning (powdered) 

1 packet Italian dressing mix (powdered) 

1 packet brown gravy mix (powdered) 

1 C. beef broth (low sodium) or water

1 tbsp. cornstarch + 2 tbsp water (slurry) (or more depending on thickness)

Directions

1) Turn the Instant Pot on to 'saute' and brown the roast on all sides.

2) Sprinkle the ranch seasoning packet, Italian seasoning packet and brown gravy mix packet over top of roast.

3) Add the beef broth (or water) 

4) Place the lid on the pot, place the toggle switch to sealing and press manual, high pressure for 90 minutes. 

5) Do a natural release for 15 minutes and then a quick release to release the rest of the pressure in the pot.

6) Carefully remove the lid.

7) Remove roast to a plate to rest. 

8) Press the saute function. Make a slurry of the cornstarch  and water to thicken the gravy. Add it to the pot and stir until it thickens. 

9) With two forks begin to shred the beef roast.

10) Serve the roast over potatoes or rice and drizzle the gravy over the top. Enjoy!

Prep: 3 minutes

Cook: 1 hour 50 minutes

Total: 1 hour 53 minutes

Serves: 6