 Hey everyone! Welcome back to Six Sister Stuff. Today we're making three dump-and-go recipes that are super easy to make. So my name is Kristen and every Monday I share an Instant Pot recipe with you guys. Just to make your Instant Pot recipes a little bit easier. So today I have with me a very special guest. This is my dear friend, Karin Peterson. She has a YouTube channel called... You can find me Karin Peterson. Just search it. Karin Peterson. Now Karin is the queen of Instant Pot recipes. She's been doing Instant Pot for a long time and she just recently jumped onto YouTube. So if you're looking for a new Instant Pot person to follow, go follow Karin Peterson. I'll put a link down below in the description for you guys. The first thing that we're making is our Instant Pot chicken sausage and rice. So are you ready? Sounds really good. I'm excited to eat it. I know. I know. It's fun. And I love it because you can just throw it all inside of your freezer bag and then it's just a dump-and-go. So whether you put it in a freezer bag or inside your Instant Pot, it's the same. Okay. So I'm gonna have you put on there that it cooks for 10 minutes on high pressure. Okay. And then while you do that I'm gonna start cutting up a chicken chicken sausages. Now these are the apple chicken sausages. I got these at Walmart. You can find them at Kroger. You can even find them at Costco. So there we go. 10 minutes. Okay. So we have 10 minutes there. Sausages, I think we're ready to go. We can just start dumping everything in. Okay. So you've seen those awesome little stands that you can put your freezer bags in. Do you have any of those? No, but I should get some. Me too. Yeah. But it works well if you're doing it with someone else. So yeah, that's true. Yes. And you know what would be awesome is if you know we come together, we do two at the same time. It's not that much more work and then we both have dinner for our families. That's actually a really good idea. Really good idea. All right. Oh, thank you. Perfect. Okay. Throw all the sausage in. Okay. Next we have just one red pepper that we chopped up earlier. Could you use green if you like that? You can use green too. I actually I think it calls for green but I don't like red. Yeah, whatever. I do too. I like red, but I don't know. Exactly. Okay. And then one cup of onions. Okay. All right. Then we have about a tablespoon, tablespoon and a half of tomato paste. Now I just eyeball things all the time. Yeah. That's how I work. That looks about right. Okay. Sounds good. Sounds good. And then again about a teaspoon or so of garlic. Now I use minced garlic out of the jar. Do you like... I like the... I buy the big kind from Costco. Oh, do you? Nice. Yep. If I'm too lazy to like get the garlic press out, I mean it's not that much more work but just it makes it more convenient. Exactly. Okay. So we have some Cajun. Cajun? Cajun. Cajun seasoning. We're gonna do about a half teaspoon or so of the seasoning. If you want more go ahead and add more. You can also add more later when it's done cooking. Okay. Now here is the thing that I love is that we're gonna put our rice just right in there and we're gonna freeze that too. Okay. So it'll be easy. So about a cup and a half of rice. And what kind do you use? Jasmine rice? Yes. This is Jasmine rice. It's my most favorite kind. It doesn't seem to stick together as much as regular long rice. That's what I've kind of found too. Exactly. Okay. And then we're just gonna add two cups of chicken broth because we added about a cup and a half of rice. I like to add about a cup and a fourth of liquid with the rice. With every cup of rice. Okay. So we're gonna just again, I like to eyeball things. So this container holds four cups so we're just gonna do about half the container. Awesome. All right. So zip it up now? Yep, that one's done. Okay. Now you can just put all this in your Instant Pot and cook it for 10 minutes or you can do it like we're doing and just putting it in a freezer bag. Now I, when I make freezer meals I usually make a few at a time so I'll like double or triple this recipe so I can just throw it in my freezer when I'm done. That's so convenient. A question for you. Do you lay them flat to freeze or do you lay them like this so they'll fit in your Instant Pot? It's true. So usually just lay them flat so we can fit more. But if you are doing it straight from frozen, yeah, is that what you do these? Well, that's what I was gonna say because it wouldn't, if you've laid it flat and it froze into a big rectangle it wouldn't, you'd have to thaw it before you would cook it. Yeah, yeah. So I usually stick it in the microwave for like, I don't know, a minute or two. Oh, okay. I kind of reforms the shape. Okay, perfect. Okay, done with this one. Number one is done. Yes. All right. Oh, also when you are cooking this, if you need a little bit more liquid, if it's all frozen, you're okay to add another like fourth cup, half cup of water or chicken broth just so it will pressurize well. All right, so our next one is Instant Pot Sweet Chili Chicken and Karen, I'm gonna let you take the lead on this one. So this one is gonna cook for 25 minutes if you want to add that to the bag. Yes. And we need some chicken breast. Now you can use frozen or thawed, it doesn't really matter because we're gonna freeze it anyway, so it doesn't matter. So a pound of chicken. Yes. All right, maybe I'll hold it for you. Okay, I'll put in. You want to add in the chicken? Sure. Okay, so I like to put in the bulky ingredients first, that way everything else just falls through the rocks. Does that look like a pound? They're kind of stuck together. Yeah, that looks like about a pound. Okay. Then we're only gonna pour in half of this can of coconut milk. Okay. So this is our liquid. Yeah, and you can save another half for curry or make two like we were saying, two of the same recipe. Good idea. Good idea. Okay, and then the sweet chili sauce. Okay. You can find this by the ketchup and it just gives it. Oh, I got some on my nose. It's good. Okay, quarter cup. Okay. And while you're doing that, I'm gonna get lime juice. We're gonna put two teaspoons of lime juice. Of course, you can use fresh. That's always better, but today for convenience sake, we're just using. Yeah. And actually, I just use it all the time. It is easier. It is. It is. And when you're cooking it, you can't tell that big of a difference. Right, and mostly because I'm just trying to get my recipes done. Yes, and move on with your life. Have a few shortcuts. Yep. Okay, crushed red pepper. We're just gonna do a quarter teaspoon, so I'm gonna just actually eyeball it and just do a little pinch. And if your kids don't like the heat, I would just suggest just leaving that out completely. Yep. And then two tablespoons of the reduced sodium. Or is it just regular? I mean, you could use either one, you'll be fine. Okay. If you're worried about it being too salty, use reduced sodium soy sauce or just regular. Perfect. Okay, then you can seal that up. Okay. And then you can see we have this bag of stir-fried vegetables here. We're gonna add those in after this is pressure cooked on the saute mode, so that you'll just stir those in and they cook so quick because this food is hot. And then the pot's hot and it just cooks super fast. Perfect. Perfect. And then, okay, so we just mix it all together. That, okay, that's good. Yeah, it's easy. It's really yummy too. Sweet chili chicken. Okay, this one's done. Should we move on to the next one? Okay, yes. Okay, so our third recipe is kind of like the other one, but just a little bit different. I like to serve this one on salad. And so this one's called our sweet chili chicken salad. So because it's frozen, it's frozen chicken. We're gonna cook it for 25 minutes. Okay. If you're using thawed chicken, if you're just putting it right into your Instant Pot, you could cook it for about 20 minutes. So pressure cooked 25 minutes. We're ready to go. Okay. All right, you want to open up the bag? Okay, so we're gonna put three chicken breasts in here, so it's a little more chicken this time because we don't have the vegetables like we did in the other one. So three chicken breasts. Good. So we're gonna do half a cup of the sweet chili sauce. If you want to add a little more, you can too. And then about a fourth cup of soy sauce. Okay, I can sure I got this right. And I'm just eyeballing it close enough to a fourth of a cup. And then some water, half a cup. Perfect. That one was so easy. I know it took like one minute. So I know that people are just like, oh, I can just dump that in myself. You're right. But sometimes it's just easy to not really think about dinner. I'm like, oh, yeah, I have one in the freezer. I'm just gonna flip it out and eat it up. Exactly. You could make one right now and then say, you know, you have all the ingredients out. You might as well make one for like. Exactly. Exactly. And I like that we use, I mean, I don't buy sweet chili sauce a ton. Yeah. Now the whole bottle's almost exactly. So we could use the two recipes for that. That's a good idea. Anyways. Alright, so if you loved these recipes, come over to my channel and we're gonna do we're tag teaming at my kitchen next time and we're gonna do three more dump and go freezer meals. So I'll put a link below in the description for you so you can find those three freezer meals and tell your friends to check out these freezer meals too. Alright, so if you want more dump and go recipes, make sure to check out our awesome freezer meals right here and I will see you guys on the next one. See you later. Bye bye.