crockpot express

Pressure cooker creamy chicken and rice casserole is amazing! Use raw or rotisserie chicken and Rice a Roni in your Ninja Foodi or Instant Pot for dinner!

Pressure Cooker Creamy Chicken and Rice Casserole

c chicken (precooked, or 2 med. size boneless skinless chicken breasts cubed)

chicken broth

water

c carrots (half baby carrots

c celery (optional,

onion (diced)

Rice

tsp basil

tsp parsley

olive oil

cream

Turn pressure cooker to saute (brown on CPE) and add olive oil, carrots, onions and celery. Cook until onions soften. Turn pot off.

Add in all other ingredients EXCEPT heavy whipping cream. This includes the powdered flavor packet included in your box of Rice a Roni, stir.

Put pressure cooker lid on and close steam valve as well. Set to pressure high for 12 minutes (timing works for both raw chicken pieces cut into bite size pieces, or precooked diced rotisserie chicken pieces)

Do a quick release and lift lid. Can serve now and it is delicious. OR to make it creamy pour in your heavy whipping cream and gently stir in until it is combined well. If it is too thick for your liking, add 1/2 c. of water to thin out. Will continue to thicken as it sits too!

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Pressure cooker creamy chicken and rice casserole

Save time without sacrificing flavor or quality with these Crockpot Express Chicken Wings! Toss in your favorite sauce before serving!

Crockpot Express Chicken Wings

chicken wings

tbsp butter

tbsp diced garlic

Parmesan cheese

Place trivet inside inner pot and add 1 cup of water.&nbsp;Place chicken wings on top of trivet. Stack them as needed or place them in a steamer basket.

Press Steam and set for 15 minutes (high pressure.) Press Start/Stop.&nbsp;

While pot is coming to pressure, preheat the oven to 450 degrees.

When cooking cycle ends, allow natural pressure release (NPR) for 5 minutes and then release any remaining steam.

Remove from pressure cooker and pat dry with a paper towel. Place wings on a baking sheet and put in the oven.

Bake for 5 minutes, then turn wings and bake for 2 1/2-5 more minutes, or until golden brown and crispy. Remove from oven and toss in your favorite sauce!

Stir together melted butter, garlic and Parmesan in a bowl large enough for the wings. Add cooked chicken and toss thoroughly to coat.&nbsp;

Garlic Parmesan Sauce

Crockpot Express Lemon Curd is a tangy and refreshing treat that&#x27;s perfect for topping cheesecakes, filling pastry or just enjoying with a spoon!

Crockpot Express Lemon Curd

tbsp salted butter (room temperature)

sugar

lemon

eggs

lemon juice ((about 5-6 lemons))

With a mixer, cream together the butter and sugar until fluffy.

Add in the lemon zest, eggs and egg yolks and mix until smooth.

Pour in the lemon juice and mix until combined.

Pour the mixture into two pint jars and cover with foil (or very loosely with canning lids, just until the lids catch)

Add one cup of water to the bottom of the pot and place the trivet inside. Place the jars on the trivet and close/lock the lid. Turn the steam release valve to closed and press Steam. (high pressure, 10 minutes.) Press Start/Stop.

When the cooking cycle has ended allow natural pressure release for 10 minutes and then release any remaining pressure. Remove from the pot and open up the jars to stir and cool.

Stir each jar well with a whisk until the mixture comes together and is smooth and creamy. Allow to cool 10-20 minutes at room temperature and cover and refrigerate.

Chill for at least 4 hours. It will thicken and the flavors will sharpen as it cools.

Serve on top of cheesecake, inside pastries or enjoy with a spoon!

Get cozy with a warm cup of the creamiest cocoa ever! Crockpot Express Hot Chocolate is easy to make and perfect for serving at holiday parties!

Crockpot Express Hot Chocolate

milk

(1 qt) heavy cream

milk chocolate chips ((I used Ghiradelli))

chocolate chips

cocoa powder

tsp vanilla extract

Add all the ingredients to the inner pot. Stir to mix. Close and lock the lid, turning the steam release valve to closed.

Set for 3 minutes on Steam (high pressure.) Allow for a full NPR. This will take about 45 minutes because the pot is so full.

After the pressure is completely released, carefully open. It will be quite frothy and bubbly inside, so be careful! With a silicone whisk, stir until any remaining chunks are lifted from the bottom and mixed completely smooth.

Allow to cool a bit with the lid off before serving. Leave on Keep Warm. Store any leftovers in the refrigerator.

Instant Pot rump roast with gravy turns out moist and fork tender every time. So flavorful with every bite easily made in a Ninja Foodi too.

Instant Pot Rump Roast

2.5-3 lb rump roast

c beef broth

onion soup mix

Gravy mix

cornstarch

c water (or beef broth)

Pour 2 c beef broth into pot with meat in the center of the pot. Sprinkle with dry onion soup mix packet.

Close lid and steam valve. Cook on high pressure for 90 minutes with a 15 minute natural release.

Remove roast and cover with foil to keep warm. Turn pot to saute and add dry gravy packet into liquid in pot and whisk together. In a small bowl whisk together cornstarch and 1/4 c. water until smooth.

Once bubbling pour in this cornstarch slurry. Allow to thicken stirring slowly in pot. Then turn off and pour into gravy boat.

Slice meat after it has rested, serve with gravy.

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Fresh and frozen broccoli Instant Pot directions are here! This is the best way to make all kinds of vegetables tender in under 5 minutes.

Frozen Broccoli Instant Pot

oz broccoli (frozen florets)

salt and pepper (to taste)

Pour cup of water into your pressure cooker with a steaming basket in the center.

Pour your frozen florets into the steamer basket. Close lid and steam valve.

Set to steam setting for 1 minute (or 0 minutes if you don&#39;t want it soft, but have a bit of a &quot;bite&quot; to it still). If your pot doesn&#39;t have this setting use high pressure.

IMMEDIATELY release the pressure and remove the lid right when it beeps or it will get softer by the second.

Lift basket out and serve topped with salt, pepper, butter, or cheese sauce on top

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Instant Pot Frozen Broccoli

Frozen pork butt Instant Pot style is a game changer! Turns out tender moist and delicious. Shredded pork on sliders is protein packed.

Frozen pork butt Instant Pot

pork butt (frozen)

paprika

tsp Lawrys

tsp cumin

tsp garlic salt

onion powder

tsp salt

tsp liquid smoke

beef broth (or water)

c barbecue sauce (or more if desired)

In a small bowl combine all dry seasonings together. Rub on top of frozen meat.

Pour broth or water with liquid smoke, stir together. Place frozen butt in the center of the pot.

Close lid and steam valve and set to high pressure for 1 hour 45 minutes for 3-4 lb. size roast.

When done let pressure release naturally which will take approx. 20 minutes.

Lift lid and chop/shred on a cutting board. Remove any fat and/or bone.

Put meat into a bowl and stir in the amount of bbq sauce you&#39;d like to coat the meat. Serve

https://embed.mediavine.com/videos/dyo2ozdpqwowl0ize5zm

Frozen Pork Butt Instant Pot

Smooth and creamy cheesecake swirled with cookie butter on a Biscoff cookie crust

Biscoff Cheesecake

Biscoff cookie crumbs ((about 15 cookies))

tbsp sugar

tbsp butter, melted

pkg (8 oz each) cream cheese (room temperature)

sour cream

tbsp flour

salt

eggs (room teperature)

Biscoff cookie butter (melted)

cookie butter

Spray a 7&quot; springform pan with nonstick spray. In a small bowl, combine the cookie crumbs, sugar and butter. Spread evenly in the bottom of the pan and about 1&quot; up the sides (at the most.) Freeze for 10 minutes.

For crust

In a large bowl, mix the cream cheese, and sugar at medium speed until smooth. Mix in sour cream, flour, vanilla and salt until just blended. Add the eggs and mix again until just blended. Do not over mix! Pour batter into the crust.&nbsp;

Gently tap the pan on the counter to bring air bubbles to the surface. Pop these with a toothpick or fork and then smooth out the top with a spatula.

Melt the cookie butter in the microwave (about 30 seconds) and drizzle it over the top of the batter. Gently swirl it into the batter with a kitchen knife. Tap the pan on the counter again to remove any additional air bubbles. Cover with foil.

For cheesecake filling

Pour 1 cup water into the cooking pot and place the trivet in the bottom. Center the springform pan on a sling and carefully lower it into the cooking pot. Close and lock the lid, turning the steam release valve to closed. Choose any high pressure options (beans/chili setting works) and adjust the time to 25 minutes. Press Start/Stop.

When the cook time ends, release pressure naturally for 10 minutes and finish with a quick pressure release. Carefully remove the pan with the sling and cool on a wire rack to room temperature. Recover with foil and place in the refrigerator for at least 4 hours (overnight is better.)

Serve chilled and topped with additional cookie butter drizzle if desired

Pressure cooker instructions:

Top 8 crockpot express recipes from across the web

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Top Tags

Pressure Cooker Creamy Chicken and ...

Crockpot Express Chicken Wings

Crockpot Express Lemon Curd

Crockpot Express Hot Chocolate

Instant Pot Rump Roast

Frozen Broccoli Instant Pot

Frozen pork butt Instant Pot

Biscoff Cheesecake

Top 8 crockpot express recipes from across the web

The most viewed crockpot express recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pressure Cooker Creamy Chicken and ...

Crockpot Express Chicken Wings

Crockpot Express Lemon Curd

Crockpot Express Hot Chocolate

Instant Pot Rump Roast

Frozen Broccoli Instant Pot

Frozen pork butt Instant Pot

Biscoff Cheesecake

The most viewed crockpot express recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine