Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.
Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.
Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.
The whole family loves this recipe!
takes about 10 mins of prep.
spray baking dish/pan. Place chicken breasts in pan. Salt and pepper each side.
top with pesto sauce followed by parmesan cheese.
Serve with your favorite sides, vegs, or pasta.
Mix all ingredients (except for turkey and tortilla) until well combined. Spread about 2 Tbs of this mixture evenly onto each tortilla then layer with turkey slices. Roll tortilla gently but tightly. Refrigerate for about 30 mins to firm up cream cheese. Cut into 1 inch slices.
This is my favorite way to do whipped cream. Way better than anything store bought.
Combine whipping cream and powdered sugar in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form.
We have tried a few different naan recipes and so far this is our favorite.
Mix until ingredients come together, knead until smooth and elastic. Add more flour if necessary.
Let dough rest for 10 mins, divide into about 6 separate balls.
Heat skillet to medium heat.
Roll out balls until thin and flat.
Melt butter before cooking each naan.
Cook naan until browned on both sides. When they are cooked you can brush with butter and various seasonings.