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Due to the overwhelming success of my Chicken Shawarma recipe, I knew I had to take it a step further and make this as a complete rice dish.

Instant Pot Chicken Shawarma Rice

Ttzatziki

Dill pickles, diced

extra virgin olive oil

salted butter

red onion, diced

garlic

chicken thighs

garlic broth

paprika

1 tablespoon curry powder

1 tablespoon seasoned salt

black pepper

cumin

1 teaspoon turmeric

1 teaspoon cinnamon

red pepper flakes (optional)

1/2 teaspoon cayenne pepper (optional)

basmati rice,

Add the olive oil and butter to the...

Add the olive oil and butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion and sauté for 3 minutes, until softened and the color begins to fade.

Add the chicken and garlic and sauté until...

Add the chicken and garlic and sauté until the chicken is pinkish-white in color, about 3 minutes more.

(NOTE: this step is a little different from...

(NOTE: this step is a little different from my video and step-by-step photos above to ensure no one gets a burn notice as some pots are more sensitive than others. The end results will be exactly the same and just as incredible). Add the broth, curry powder, paprika, seasoned salt, black pepper, cumin, turmeric, cinnamon, crushed red pepper flakes (if using) and cayenne pepper (if using). Stir until well combined and the bottom of the pot is clear of any browned bits. Add the rice and do not stir, but rather just smooth it out on top.

Secure the lid, move the valve to the...

Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed Manual or Pressure Cook on High Pressure for 3 minutes. When done cooking, allow a 10-minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.

Stir the rice to mix it up, transfer...

Stir the rice to mix it up, transfer to a serving dish and enjoy topped with tzatziki and dill pickle, if desired.

https://mediavine-res.cloudinary.com/video/upload/rwigyvxdb5ooqc8hvecb.mp4

Due to the overwhelming success of my Chicken Shawarma recipe, I know I had to take it a step further and make this as a complete rice dish.

The other day, I was with my new nephew and that silly &quot;On Top Of Spaghetti All Covered With Cheese&quot; song came on...and I was inspired. Now while that song features meatballs, I wanted to focus on the cheese part and add chicken, chives and a touch of cream. And seeing as I love alliteration, I call it the Four Cs Spaghetti.

Four Cs Spaghetti

(1 stick) salted butter, divided

chicken boneless/skinless breasts

garlic,

spaghetti

chicken or garlic broth

cheddar cheese

mozzarella cheese

Parmesan cheese

sour cream

chives,

Add 4 tablespoons (1/2 stick) of the butter...

Add 4 tablespoons (1/2 stick) of the butter to the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting. Once melted, add the chicken and garlic and sauté for 2-3 minutes until the chicken is pinkish-white in color (it should not be fully cooked).

Add the broth, break the Spaghetti over it...

Add the broth, break the Spaghetti over it and add layer it in a crisscross fashion but do not stir. Top with the remaining 4 tablespoons (1/2 stick) of butter, cut into a few pieces for even distribiuion over the pasta.

Secure the lid and hit Cancel followed by...

Secure the lid and hit Cancel followed by Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.

Add in the cheeses and stir until well...

Add in the cheeses and stir until well combined. Add the sour cream and stir until melded. Let rest for 5 minutes as the sauce will thicken up from the heat.

Lastly, add in the chives and give it...

Lastly, add in the chives and give it a final stir. Top with additional chives and additional grated Parmesan, if desired.

https://mediavine-res.cloudinary.com/video/upload/m38avq34gptsceqekxdr.mp4

The other day, I was with my new nephew and that silly "On Top Of Spaghetti All Covered With Cheese" song came on...and I was inspired. Now while that song features meatballs, I wanted to focus on the cheese part and add chicken, chives and a touch of cream. And seeing as I love alliteration, I call it the Four Cs Spaghetti.

Four "C"s Spaghetti

Being in a rural area the past year in hearing roosters crow every day inspired me. While I could do with their &quot;COCK-A-DOODLE DOOOO&quot;s with the rise of the sun, it&#x27;ll make you do the same once you try my rendition of the ultimate chicken noodle casserole.

Instant Pot Cockadoodle Noodles

(1/2 stick) salted butter

chicken breasts

baby bella mushrooms, sliced (optional)

Worcestershire sauce

chicken broth

Italian seasoning

garlic powder

onion powder

egg noodles (I use wide ribbons)

veggie

heavy cream or half & half

ranch dressing (not mix, but actual dressing)

shredded cheese blend

cheese

hot or buffalo wing sauce (optional)

salt

Add the butter to the Instant Pot. Hit...

Add the butter to the Instant Pot. Hit Sauté and Adjust so it’s on More or High setting. Once melted and bubbling, add the chicken and mushrooms (if using) and sauté for 5 minutes, until the chicken is white in color and the mushrooms are softened and browned. (NOTE: If not using the mushrooms, only add 2 tablespoons of butter)

Add the Worcestershire Sauce and deglaze (scrape) the...

Add the Worcestershire Sauce and deglaze (scrape) the bottom of the pot, getting up any browned bits from the chicken and mushrooms.

Add the broth, Italian seasoning, garlic powder, onion powder,...

Add the broth, Italian seasoning, garlic powder, onion powder, and black pepper. Stir well.

Layer in the noodles, smoothing down with a...

Layer in the noodles, smoothing down with a spatula, followed by the frozen veggies, but do not stir.

Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for 2 minutes. Allow a 10-minute natural release followed by a quick release (see Jeffrey's Tips).

Add the cream, ranch, shredded cheese, Parmesan, garlic...

Add the cream, ranch, shredded cheese, Parmesan, garlic herb cheese, hot or wing sauce (if using) and seasoned salt (to taste, if using). Stir until fully melded and serve.

https://mediavine-res.cloudinary.com/video/upload/bqpbsl79vzux3a14azdz.mp4

Being in a rural area the past year in hearing roosters crow every day inspired me. While I could do with their "COCK-A-DOODLE DOOOO"s with the rise of the sun, it'll make you do the same once you try my rendition of the ultimate chicken noodle casserole.

If you&#x27;ve been to Costco and browsed their magical take &amp; bake section, you&#x27;ll likely have found a pasta that may or may not have been inspired by my world-famous Sausage &amp; Shells. There&#x27;s no true way of knowing but when I saw it, I obviously had to try it...and it&#x27;s friggin&#x27; delish. It&#x27;s not quite as rich or decadent as the sausage &amp; shells because it lacks that creamy, cheesy finish, but what it does have is a light and wonderful garlic-wine sauce to make it special. I re-created it for you and call this Wholesale Club Pasta as an homage.

Instant Pot Wholesale Club Pasta

Italian sausage (sweet, hot

dry white wine

chicken

orecchiette (frisbee/ear-shaped pasta, see Jeff’s Tips)

tomatoes

baby spinach

Add the butter to the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting. Once melted and bubbling, add the sausage and garlic and sauté for 5 minutes until the sausage is lightly browned.

Add ½ cup of the wine and (deglaze)...

Add ½ cup of the wine and (deglaze) scrape the bottom of the pot so any browned bits come up. The bottom of the pot should be nice and clear.

Add the remaining 1 cup of wine, broth...

Add the remaining 1 cup of wine, broth and Italian seasoning.

Add the pasta but do not stir. Just...

Add the pasta but do not stir. Just smooth it out with a mixing spoon so it’s mostly submerged in the broth. Top with the tomatoes and spinach and also do not stir. Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.

Stir in the Parmesan cheese (start with ½...

Stir in the Parmesan cheese (start with ½ cup and then decide if you want more) and serve.

https://mediavine-res.cloudinary.com/video/upload/urbvbc9zav1ucwofte7n.mp4

that may or may not have been inspired by my world-famous Sausage & Shells. There's no true way of knowing but when I saw it, I obviously had to try it...and it's friggin' delish. It's not quite as rich or decadent as the sausage & shells because it lacks that creamy, cheesy finish, but what it does have is a light and wonderful garlic-wine sauce to make it special. I re-created it for you and call this Wholesale Club Pasta as an homage.

When I sought out to pen my second #1 Bestselling (sorry, I had to) Lighter cookbook, I couldn&#x27;t do it without a pasta chapter. And since Balsamic Mushroom Orecchiette is a delicious and prime example of eating delectable pasta in a lighter fashion, I had to give you a taste.

Instant Pot Balsamic Mushroom Orecchiette

White truffle oil

Balsamic glaze

olive oil

ghee

shallot,

baby bella mushrooms, sliced

balsamic vinegar

mushroom broth

oregano

orecchiette (frisbee-like pasta)

plain 2% Greek yogurt

Add the oil and ghee to the Instant...

Add the oil and ghee to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. Once the oil’s bubbling and the ghee’s melted (about 3 minutes), add the shallot and mushrooms. Sauté for 5 minutes, or until the mushrooms soften and begin to brown. Add the garlic and sauté for 1 minute (or just add the garlic in the next step with the balsamic).

Pour in the balsamic vinegar and Worcestershire (if...

Pour in the balsamic vinegar and Worcestershire (if using) and deglaze the bottom of the pot. Simmer for 3 minutes. Add the broth, oregano, seasoned salt and stir. Add pasta but do not stir. Just lightly submerge in the broth with a mixing spoon.

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.

Add the yogurt and stir until melted and...

Add the yogurt and stir until melted and creamy. Let rest for 3–5 minutes to slightly cool and thicken.

Serve as is, or top with a drizzle...

Serve as is, or top with a drizzle of truffle oil and/or balsamic glaze.

https://mediavine-res.cloudinary.com/video/upload/mcqp6xfyhcgrxclphasm.mp4

When I sought out to pen my second #1 Bestselling (sorry, I had to) Lighter cookbook, I couldn't do it without a pasta chapter. And since Balsamic Mushroom Orecchiette is a delicious and prime example of eating delectable pasta in a lighter fashion, I had to give you a taste.

If you&#x27;re a lover of spicy (perhaps fiery) Asian dishes and soups alike, you&#x27;ve just met your new best friend. When my partner Richard and I were visiting my friend Drew in Vancouver in 2019, he took us to this amazing dumpling house that&#x27;s since closed. They had the most AMAZING spicy dumpling soup there and I still talk about it. Perfect for those chilly months, this soup also clears up your sinuses! Now, this is definitely a spicier soup BUT in Jeff&#x27;s Tips, I specify how to cut down on it or omit it completely (as well as a few other key tips you&#x27;ll want to pay attention to).

Instant Pot Spicy Dumpling Soup

chili oil, divided (see Jeff's Tips)

mushrooms

rice vinegar

vegetable broth (see Jeff's Tips)

soy sauce (I use low-sodium), tamari or coconut aminos

white pepper (optional)

(16-ounce) can bamboo shoots, drained (optional)

cornstarch + 3 tablespoons cold water (See Jeff's Tips)

chili garlic sauce

sesame oil

hoisin sauce

scallions,

sesame seeds (I used half black and half regular)

Add 1/4 cup of the chili oil to...

Add 1/4 cup of the chili oil to the Instant Pot. Hit Sauté and Adjust so it's on the More or High Setting. After 3 minutes of heating, add the mushrooms and ginger and sauté for 3 minutes.

Add the rice vinegar and be sure to...

Add the rice vinegar and be sure to deglaze all the sticky browned bits caused by the mushrooms. Follow with the broth, soy sauce, white pepper (if using), bamboo shoots (if using) and frozen wontons or dumplings (See Jeff's Tips). Top with the spinach but do not stir. Secure the lid, hit Cancel and then hit Pressure Cook or Manual at High Pressure for 1 minute. Quick release when done.

Meanwhile, mix together the cornstarch and water to...

Meanwhile, mix together the cornstarch and water to form a slurry. Hit Cancel followed by Sauté and Adjust so it's on the More or High Setting. Once bubbling, stir in the slurry for 30 seconds and then kill the heat. The soup will have thickened-up nicely.

Stir in the remaining 1/4 cup of chili...

Stir in the remaining 1/4 cup of chili oil, chili garlic sauce (or sriracha), sesame oil, hoisin sauce, scallions and sesame seeds.

Ladle into bowls and top with more sesame...

Ladle into bowls and top with more sesame seeds and scallions, if desired.

https://www.youtube.com/watch?v=AfL1DP3tMb8

If you're a lover of spicy (perhaps fiery) Asian dishes and soups alike, you've just met your new best friend. When my partner Richard and I were visiting my friend Drew in Vancouver in 2019, he took us to this amazing dumpling house that's since closed. They had the most AMAZING spicy dumpling soup there and I still talk about it. Perfect for those chilly months, this soup also clears up your sinuses! Now, this is definitely a spicier soup BUT in Jeff's Tips in the recipe card below, I specify how to cut down on it or omit it completely (as well as a few other key tips you'll want to pay attention to).

Recipe: https://pressureluckcooking.com/instant-pot-spicy-dumpling-soup/

#spicydumplingsoup #pressureluck #instantpot 

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Carrots are one of my favorite vegetables. They&#x27;re a fantastic way to satisfy a sweet craving with a cool and crisp crunchy bite either on their own or while sipping into a dip of your choice. But the thing that takes them to the next level is roasting them, until they become soft like butter and their flavors produce an almost caramelized, candy-like flavor. All it takes are six (or seven) ingredients and minimal work to put this side dish that is roasted carrots on the table - and they will be raved about. As a bonus, I not only tell you how to do this in your oven, but in your air fryer as well!

The Best Roasted Carrots

carrots,

thyme

brown sugar (optional)

Preheat the oven or air fryer to 400°F. 

In a large bowl, add the carrots and...

In a large bowl, add the carrots and all the remaining ingredients. With clean hands, toss until all the carrots are coated in the seasoned oil. You'll have some leftover so set that aside for the finishing touch. 

Roast in one of two ways:

Oven: Line a large baking sheet with parchment...

Oven: Line a large baking sheet with parchment paper. Place the oiled carrots on it in a single layer. Once the oven or air fryer is heated, place on the center rack. Bake for 50 minutes for medium carrots and up to 10-15 minutes longer if they’re larger. Regardless of size, after 30 minutes of baking, check on the carrots by sticking a fork in one. If they’re soft and tender, they’re done. If not, bake for 10 minutes more or until fork tender. 

Air Fryer: Place the oiled carrots on it...

Air Fryer: Place the oiled carrots on it in a single layer in the air fryer basket (NOTE: Depending on the size of your air fryer, you may need to do this in a few batches). Bake for 20-30 minutes for smaller carrots and up to 5-10 minutes if they’re larger. Regardless of size, after 20 minutes of baking, check on the carrots by sticking a fork in one. If they’re soft and tender, they’re done. If not, bake for 10 minutes more or until fork tender. Brush the remaining seasoned oil onto the carrots. Let cool for 5-10 minutes and serve topped with more salt and pepper, if desired.

https://mediavine-res.cloudinary.com/video/upload/ivbstt510owjhz3lzjon.mp4

Carrots are one of my favorite vegetables. They're a fantastic way to satisfy a sweet craving with a cool and crisp crunchy bite either on their own or while sipping into a dip of your choice. But the thing that takes them to the next level is roasting them, until they become soft like butter and their flavors produce an almost caramelized, candy-like flavor. All it takes are six (or seven) ingredients and minimal work to put this side dish that is roasted carrots on the table - and they will be raved about. As a bonus, I not only tell you how to do this in your oven, but in your air fryer as well!

Although they&#x27;ve been around forever, one of the top food trends of today are Birria tacos (also known as Quesabirria since it combines elements of a quesadilla with a taco). Traditionally made with goat and an all-day simmering event, we are going to use beef (one of three cuts) and do this in a fraction of the time with under 10 ingredients. The flavor will be just as spectacular. If you love my pozole rojo, you&#x27;ll love this!

Instant Pot Birria Tacos

Shredded cheese

cilantro

Sour Cream

Guacamole

red, yellow or white onion

chili powder

salted butter olive oil

Spanish onion, sliced lengthwise into ¼-inch strips

beef broth

Corn tortillas (taco-sized)

bone-in short ribs

beef brisket (point cut preferably), cut into 4 large chunks

(3-5) pound chuck roast,

On a large plate, mix together the chili...

On a large plate, mix together the chili powder, cumin and seasoned salt/adobo. Coat the meat in the seasoning.

Add the butter or olive oil to the...

Add the butter or olive oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, flash-sear the meat for about 45 seconds on each side. Remove to a plate when done.

Add the onion and garlic to the pot...

Add the onion and garlic to the pot and sauté for 5 minutes, until slightly softened and the garlic is lightly browned.

Add the broth and oregano and deglaze (scrape)...

Add the broth and oregano and deglaze (scrape) the bottom of the pot, getting up any browned bits. Return the meat to the pot and top with the chiles. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for the following times, depending on which meat you chose: •Short Ribs: 45 minutes with a 15-minute natural release followed by a quick release •Brisket: 65 minutes with a 20-minute natural release followed by a quick release•Chuck Roast: 60 minutes with a 15-minute natural release followed by a quick release

When done, use tongs to transfer the chiles...

When done, use tongs to transfer the chiles into a food processor or blender and place the meat and onions in a large bowl (a slotted spoon will help with this). (NOTE: if you used short ribs, remove the meat from the bones – they’ll slide right out). Shred the meat with two forks or a hand mixer.

Ladle 1 cup of the consommé to a...

Ladle 1 cup of the consommé to a large bowl and set aside.

Top 11 pressure luck recipes from across the web

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

Top Tags

Instant Pot Chicken Shawarma Rice

Four Cs Spaghetti

Instant Pot Cockadoodle Noodles

Instant Pot Wholesale Club Pasta

Instant Pot Balsamic Mushroom Orecc...

Instant Pot Spicy Dumpling Soup

The Best Roasted Carrots

Instant Pot Birria Tacos

Instant Pot Peruvian Chicken & Rice...

Instant Pot Sausage Curls

Instant Pot Red Beans & Rice

Top 11 pressure luck recipes from across the web

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

Top Tags

Instant Pot Chicken Shawarma Rice

Four Cs Spaghetti

Instant Pot Cockadoodle Noodles

Instant Pot Wholesale Club Pasta

Instant Pot Balsamic Mushroom Orecc...

Instant Pot Spicy Dumpling Soup

The Best Roasted Carrots

Instant Pot Birria Tacos

Instant Pot Peruvian Chicken & Rice...

Instant Pot Sausage Curls

Instant Pot Red Beans & Rice

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