 So whether you are brand new to the Instant Pot, you're afraid of it and it's collecting dust on your shelf or you just need more things to cook. Today I'm going to show you the top five things you need to make in your Instant Pot. Number one is chicken. Now we're not making chicken first because I have nine chickens living in my garage. We're making it first because it's one of the easiest things to make. So today I'll be making all the recipes in my Instant Pot six-quart duo. Now whether you cook one frozen chicken breast or seven or eight frozen chicken breasts you will cook them for the same amount of time. So I'm just going to dump three frozen chicken breasts into the bottom of the Instant Pot. Now in order for the Instant Pot two pressurized you need anywhere from a half a cup to a full cup of water. So we're just going to pour that right on top of the chicken. Now it's time to put the lid on. As you're turning you want to make sure that you hear the little jingle. Now some of the older Instant Pot have a little knob that says sealing or venting. If you have one of those make sure it's on sealing. If you don't this one isn't a sealing or venting knob you just leave it as it is. Now there is a meat stew button but to be honest that's just setting a timer so I always go to pressure cook. Now I cook my frozen chicken for 25 minutes because I want it to be cooked all the way through. So you're going to set it for 25 pushing the plus or minus buttons. There are some Instant Plots where you have to push start but this one I can just walk away. When the Instant Pot is done cooking lots of times depending on your Instant Pot an L will appear and the timer will then start counting up. That's how long it's been done cooking. So this just beeps so we're going to go ahead and release the pressure and it doesn't need to be... even all the pressure's out that's when you can open the lid and you have cooked chicken all the way through so much easier than boiling it. Now that you've made frozen chicken it's really easy to throw in a few more things and make dinner with your frozen chicken. So the second thing I'm teaching you is four ingredient chicken tacos. First I'm going to start with a half a cup of water in the bottom of your Instant Pot. Next I'm going to throw in my chicken and I threw in about five or six frozen chicken breasts. You can use thawed too if you'd like. Next we're adding one tablespoon of chili powder and then we're going to add one tablespoon of cumin and that is it. Just those four ingredients throw everything in put the lid on make sure that the little knob is turned to sealing not venting you want it to cook and you're going to push pressure cook or the manual button and because mine is frozen I'm going to go up to like 24 or 25 minutes but if it's thawed you could do about 20 and you'd be good. Now after you set the timer it's going to say on that means you did it right so go ahead and walk away you're good to go. So when it was all done I let it release on its own so after the timer beeped I let it sit there for about 10 minutes and then I turned the knob for the rest of the pressure to get out. So now that my chicken is all the way done you can shred it either in your pot or you can take the chicken out and shred it there. It kind of depends on how I feel for the day sometimes it's easier to pull it out and shred it up. Now once it's all shredded it's time to make the tacos so I'm going to make three right here and just show you how I do it and what I like on it. Now this taco make sure you drain out the chicken pretty well or it will become juicy as you can see in my middle one. So I love to add corn with it, salad, sour cream, tomatoes, avocado, salsa literally anything you want on your tacos will be delicious with these shredded chicken tacos but these ones are for my kids that's why there's just a little bit of ingredients ingredients that I know they will eat and I am happy to say that they ate them all and even went back for seconds. Number three is pasta. Now I hated making pasta on the stove top because it always boiled over because I was doing too much in the instant pot you put the pasta in you cook it you don't even have to think about it because it's not going to boil over it's so easy. Now the size doesn't matter either whether it's elbow macaroni ziti pasta or even spaghetti noodles it will all cook for four minutes. Now here's my trick with pasta you can cook as much or as little as you want I'm going to dump the whole box in. Now to know how much liquid you need to put in there you're going to fill it all the way until every noodle is covered with liquid. All the noodles are covered with water you're gonna go ahead and put your lid on. Now if you have a little knob that says sealing and venting you want to make sure it's on sealing this one doesn't have it some of the instant pots don't have that. Now as you know I love to cook everything with pressure cook because these other buttons lots of them it's just a timer so we're gonna push pressure cook and like I said before pasta we're just cooking for four minutes so with this instant pot I just have to go to four and then I can walk away some you have to push start so whatever one you have there you go hopefully that helps all right when it's all done I push this button to release all of the pressure now if you do release it and there's tons of foamy stuff coming out go ahead and put it back to venting or flip that little knob and it will let it release on its own still we just don't want explosions all over your kitchen once all the pressure's out you can lift the lid up and the pasta is cooked perfectly now that you know how to make pasta let's turn that pasta into some dinner so number four is creamy mac and cheese now my noodle of choice today is small shell noodles so you just need one pound of noodles then you're going to put them in the bottom of your instant pot you're going to take your pot and fill it just until the noodles are covered with water next go ahead and put your lid on make sure it's sealed correctly now if you have a knob you want to turn it to sealing not venting next you'll push manual or pressure cook button and go to four minutes now after a few seconds it will say on that means you're good you can walk away now after the four minutes you can turn the knob to release it but just beware with pasta sometimes it makes a giant mess so you can turn it back and forth releasing the pressure slowly once all the pressure's out go ahead and lift the lid up and your pasta should be done now I didn't need to drain any water because there is no water left to drain so go ahead and mix up your noodles before you add the other ingredients so first I'm going to add about eight tablespoons of butter I like to use salted butter that's my favorite in macaroni and cheese next you're going to add about a half a cup of milk now we're going to add a little bit more but right now we're just going to add half a cup then we're going to add two cups of sharp cheddar white cheese did you hear that sharp cheddar cheese it is amazing and then about a half a cup to a cup of shredded parmesan so now it's time to just mix everything in so slowly gently mix it in now it'd be easier to push the saute button just to get it warm or warmer on the bottom to melt your butter faster and to melt your cheese faster now because it is really cheesy you want to make sure to add just a little bit more liquid just so you can make it creamy not so chunky cheesy so I added a half a cup more of milk then you're just going to continue mixing until all of your butter is melted and all of your cheese is mixed together now you can add just a little bit of salt and pepper I just like to add salt in my mac and cheese and then go ahead and mix that in as well now when you're all done your cheese should be nice and creamy this is how we like it now when I serve it I also like to add just a little bit of parmesan cheese on top and there you have it now number five I'm going to show you how to cook a roast but as I'm doing it we're going to make open-faced beef sandwiches this is one of my husband's favorite meals okay so for this recipe obviously you need a roast but then you need some beef broth some roasted shire sauce some seasoning so we have garlic powder onion powder and then some salt and pepper two packets of brown gravy and then I like to use sourdough for my base so you just want a big slice of bread for the bottom all right so my roast is kind of huge so I actually just put it in in here without showing you it's totally frozen so you're supposed to season your roast if it's frozen it doesn't season very well so I'm just going to add the seasoning into the bottom of the pot so we're just going to it's kind of these seasonings are to taste I'll do about a teaspoon of each one so we about a teaspoon of salt about a teaspoon or so of pepper and I'm trying to get it on the roast we'll see how this goes about a teaspoon of some garlic powder about a teaspoon of onion powder okay so the first thing we're going to do is just add about a cup and a half of beef broth into a little extra bowl or something because we want to mix these all together before we put it in a roast so then we're going to add both packets of our brown gravy and then one tablespoon of oyster sauce or oyster sauce whatever you call it that's what it is one tablespoon of that and we're going to mix this all together now if you seasoned your roast which I'm kind of seasoned you want to put your gravy on the side you don't want to cover it cover up your roast because we want to leave those seasonings or as much as we can on the roast now I forgot to mention this is a rump roast with a bone in but really any type of beef roast will work for cooking it low and slow I'm going to go ahead and put the lid on now if you have a little knob that goes from ceiling to venting make sure it's on ceiling now this instant pot's a little bit different my pressure cook's over here and so we're actually going to go for about an hour and 30 minutes you know I could even go higher if I wanted to just because we want it to just sit in here for as long as we can now at this one I actually have to push start and we're good to go all right many hours later I actually let it sit in here for about five more hours once the timer went off and then I actually already opened it up and shredded all the beef so we are ready to go okay so I have our sourdough ready to go I like to have a little bit of vegetables and I wanted some mashed potatoes with it so we're just going to go ahead take out the meat just put it right onto the sourdough now you can easily make some beef gravy out of this just add a little bit of corn starch and water but I am out of time so I'm actually just going to take this and just put it right onto my bread the bread might be a little bit soggy but that's okay and then I'm also going to add some of this broth onto my potatoes now if you want more instant pot recipes I have hundreds for you you can find some of my favorites right up there all right guys I'll see you next time