Instant pot chicken and artichoke recipe 

Wow. I just made a variation of my friend Erin’s crockpot recipe that she posted, but I did it in my Instant Pot. This dinner was so easy, very fast to prep, and only took 15 minutes on the poultry setting. It was also very light, but the flavor was delicious and very satisfying.  It’s a perfect meal for summer nights when you would rather be outside with the kids than inside cooking dinner.
Feel free to use this as a crockpot recipe like my friend Erin from http://www.erinhopkinshealthandfitness.com does. Or if you have an instant pot and want to make this meal super quick, just do it on the poultry setting for 15 minutes.
My 3.5 year old and 10 month old also enjoyed this meal. For them I served it with pasta. My husband and I enjoyed it over spinach. Either way was delicious.

Let me know what you think about this super yummy, light and healthy instant pot chicken and artichoke recipe!

Ingredients:
1.5 – 2 lb organic chicken thighs
2 cans artichoke hearts in water
3 oz sundried tomatoes
1 onion
1 lemon
Salt, pepper, dried thyme to taste

Method:
Slice the onion. Place slices in instant pot or crock pot.
Place the chicken thighs on top of the onions and season with salt, pepper and thyme to taste (or about 1/4 teaspoon of each).
Top with 2 cans of artichokes (with the liquid), the juice of one lemon, and the sundried tomatoes.
Set the instant pot to the poultry setting for 15 minutes and then do a natural release, or the crockpot high for 4 hours or low for 8-9 hours.

Thanks again to my friend Erin!!  I love getting new recipes from friends who also strive to make healthy and nutrient rich food for their family.  I appreciate it!  And anything I can make in my Instant Pot is always a HUGE plus.  I am so obsessed with that thing!

Instant pot spaghetti and meat sauce 

Like guys. My mind is blown over this instant pot. I am obsessed with it. As a working mom of 2, it is a serious game changer for dinnertime. We make spaghetti and meat sauce or baked ziti a lot in my house. It’s so delicious, quick, and I can keep it healthy and organic when I have control over the ingredients. But one downside is all the dishes. Usually I have to brown the meat in a skillet, then boil pasta in another pot, and drain it in a colander. And if I’m making ziti, I usually bake it in a Pyrex for a while too. That’s a lot of dishes to clean up. I made the most delicious ziti tonight and I only had to clean my stainless steel bowl from the instant pot. Freaking AMAZING. 

Ingredients:
1 lb ground organic turkey or beef 
1 lb organic pasta (I used penne but you could use ziti or whatever you like)
1 25 oz jar organic spaghetti sauce 
25 oz water 
Salt, pepper, Italian seasoning 

Method:
Turn the instant pot on sauté mode. Brown your beef with 1/4 teaspoon each of salt, pepper and Italian seasoning. 


Once the meat is browned, add the sauce. Then fill up your sauce jar with water and pour that in. 


Then add your pasta and make sure the pasta is all under the liquid. 


Turn the instant pot off and then back on on steam and set the time for 5 minutes. 
After the time is up, do a natural release for 5 minutes and then carefully do a quick release. 

To make this into baked ziti, top each individual bowl with 3 tablespoons of ricotta and 2 tablespoons of shredded mozzarella. Mix the cheese while the pasta is hot. 

If desired, top with Parmesan and crushed red pepper flakes! 

Slow Cooker Chicken and Rice Soup 

Slow Cooker Chicken and Rice Soup is one of those quintessential meals for the fall and winter months. It’s a delicious comfort food that is healthy and very easy to whip up! It give the same satisfaction as chicken noodle soup, but it’s gluten free and honestly it’s just easier.  


I’m not going to lie. I am one of those strange people who gets so much satisfaction from roasting a whole chicken, and then using the carcass to make chicken stock and then using the stock for a soup. There is something so gratifying about getting all you can out of that chicken with as little waste as possible. I also get whole chickens from my favorite local farm (polyfaceyum.com) and I know the chickens live a happy life pecking around in the sunshine, the way it’s supposed to be. But I digress… even though I enjoy cooking that way, I also work full time and have a baby and a toddler. So a lot of days, aint nobody got time for dat.

This Slow Cooker Chicken and Rice Soup recipe is a perfect throw together FAST dinner with minimal prep work. Also, you can totally use frozen chicken breasts for it. How often have you thought oh CRAP, I forgot to defrost the chicken. What am I going to make dinner?? By the way, you can definitely use frozen chicken breasts in the slow cooker. I used to wonder about that. Age old mystery solved. 

If you’re not already buying organic frozen chicken breasts, you need to start. I usually pick them up at Trader Joe’s and keep them in my freezer to have on hand. This is a cost effective way to feed your family organic food. This bag was less than $15 for 2.5 lbs of chicken breasts (or about 6 breasts). With the USDA organic label, I feel good knowing the chickens weren’t fed GMOs and there are no antibiotics or growth hormones used. 


 While I’m on the subject of Trader Joe’s, I also love the frozen organic brown rice. The box has 3 individually packaged 10 oz portions and it comes in handy all the time. Several retailers sell these, so look in the freezer section at your favorite store. 

This slow cooker chicken and rice soup recipe is great for those families on a budget who want to eat organic. Try it out and let me know what you think! 


Ingredients:

3-4 frozen chicken breasts 

1 small onion, roughly chopped 

4 celery stalks, chopped

20-30 baby carrots, halved 

4 cups or 1 quart organic chicken broth

2 cups water

1 10 oz frozen organic rice packet 

1 tsp kosher salt

2 tsp Italian seasoning

1/4 tsp cracked black pepper 
Method:

1. Chop your veggies. Throw them in the slow cooker with your frozen chicken breasts and spices. 

2. Pour your chicken broth and water over your chicken and veggies. 


3. Cook on high for 3-4 hours or low for 8-9 hours. 

4. Shred chicken with 2 forks. 


5. Add frozen rice packet (still frozen) and turn the crockpot to the warm setting. Let it sit for at least 10 minutes before serving. 

Side note: I tried to strain the chicken and vegetables for my 3 year old to try and keep my kitchen semi-clean. She forced me to give her the broth anyway. Ha, nice try mom!