Dinner · InstaPot · Side Dishes · Veggies

Stuffed acorn squash

You’ll need:

2-3 small acorn squash

2 cups uncooked wild rice blend

1 10.5oz can cream of mushroom

1 7oz can chipotle peppers

2 cups Gouda cheese shredded

1/2 cup dried cranberries chopped

1 tbsp fresh thyme

4 cups chicken stock or vegetable stock

Salt and pepper

Fresh thyme for garnishing

First cook the wild rice as directed but use the chicken or vegetable stock to add flavor. I do mine In my pressure cooker and it’s done in a flash! Next slice the acorn in half lengthwise and scoop out the seeds and guts. Then drizzle the flesh with olive oil and sprinkle with salt and pepper. If your baking bake in oven at 375 degrees for 30-40 minutes. Place into pan flesh side down with a tad bit of water. Bake until soft. Then remove and turn over.

For middle take the cooked wild rice and add in the cream of mushroom, Gouda, cranberries, thyme and salt and pepper. Dice 3 of the peppers and add. You can add more sauce to get more heat if you would like. Mix well then stuff the middles of the acorns.

Raise the oven temp to 425 and bake another 10-12 minutes until the tops are bubbling. Remove and sprinkle with fresh thyme and a few cranberries! Enjoy as a main dish or use as a beautiful side!

Dinner · InstaPot · Low Carb Dish · Lunch · Meat

Guinness Instapot Corned beef

You’ll need:

4 lbs corned beef brisket package with seasoning.

1 14.9oz can Guinness

1 medium yellow onion cubed

2 large carrots cubed

3 celery stalks halved

4 red potatoes halved

1/2 he’d of cabbage quartered and placed inside.

Pickling seasoning from packet (or your own)

Than place everything into you instantpot and turn on high setting and cook for 60 minutes. I did two roasts and doubled recipe and it was perfect fall apart juicy I almost couldn’t control myself with stuffing it my mouth as I was trying to put in into the serving platter!🤣

To make Ruben Sandwich out of the corned beef. see Rubens recipe.

To serve place into platter slice or shred and serve with veggies and crusty Irish bread and a cheese dip! Yum (see Guinness cheese dip recipe) 😉

Dinner · InstaPot · Side Dishes

InstaPot Mexican brown rice

You need:

3 cups brown rice

5 1/2 cups water

5 tbsp chicken base (powder)

1 tbsp cumin

1 tbsp paprika

1 tsp black pepper

1 medium onion diced

4 garlic cloves minced

3 tbsp butter or olive oil

2- 10oz cans tomatoes with green chili’s

First on browning setting, add olive oil or butter and sauté the onion and garlic about 4 minutes, until they become soft. Then add in water, chicken base, cumin, paprika, and pepper. Stir well, add cans of tomatoes and the rice. Mix and place lid on. Cook for 18 minutes. Release and place into serving dish. Top with fresh chopped cilantro, and a Mexican cheese if you would like! Enjoy!

Chicken · Dinner · InstaPot · Low Carb Dish · Lunch

Quick shredded chicken (Mexican chicken)

You’ll need:

4 medium chicken breast (4 cups shredded)

1 yellow onion diced (1 cup)

1 packet taco seasoning

1 tbsp garlic salt

6 tbsp butter or bacon grease

Salt and pepper

1/2 cup fresh Cilantro

I like to buy bulk packs of chicken and cook in bulk. So when I buy a big pack of chicken for the week I will pre cook the chicken, leave some whole and shred some. I freeze them and take them out when needed for fast cooked chicken. You can also place chicken in pressure cooker and set to 8-10 minutes and cook chicken, remove and shred.

Once you have shredded chicken your almost done. In a sauté pan add butter or bacon grease to pan and sauté onions until translucent. Add the chicken to pan and 1/2 cup chicken broth. (When I freeze pre made chicken I freeze broth with it 😉) or just use boxed broth. Add in taco season packet, garlic salt and chopped cilantro. (Keep some for garnish) let simmer for 4-6 minutes for seasoning to meld with chicken. Salt and pepper to taste. To keep warm for serving(tacos, use for nachos, or burritos) place into crock pot on low! Enjoy

I like to have a taco bar for easy parties. Serve with shredded lettuce, grated cheese, diced tomatoes, sliced jalapeños, sliced back olives, salsa, sour cream and cilantro. Can also serve a side of beans and rice! 😉

Dinner · InstaPot · Lunch · Side Dishes · Soups

Beef chili

You’ll need:

1 pound ground beef

1 small yellow onion chopped

3 cloves garlic minced

1 15.5 can mild chili beans

1 15.5oz can great northern beans

1 15.5oz can dark kidney beans

1 28oz can diced tomatoes

4 tbsp chili powder

1 tbsp cumin

1 tbsp garlic powder

Salt/pepper to taste

4 cups water

2 cups tomato juice (V8)


Green onions chopped

Colby cheese grated

Sour cream

Brown beef and drain, then place back in pan add in chopped yellow onion and garlic cloves and sauté. Sprinkle meat with salt and pepper. Once onions began to soften add in all canned beans and tomatoes. Add in water and tomato juice. Mix and then add in all seasonings. Bring to a boil for about 10 minutes and stir often so it doesn’t burn. Turn heat down to low and simmer for another 10 minutes with cover on. Serve with crusty garlic toast. Top with cheese, green onions and sour cream. Enjoy!!

Other options to add in are chopped peppers, and mushrooms (when sautéing)

If you like heat top with sliced jalapeños, and a pinch of cayenne pepper.

Dinner · InstaPot · PASTA · SeaFood · Side Dishes

Butternut Squash & kale Risotto with herbed shrimp

You’ll need:

1 lbs bag uncooked shrimp (thawed)

1 cups Arborio rice

3 cups vegetable or chicken stock

1 cups cubed butternut squash

3 cups uncooked kale

6 garlic cloves minced

(3 for shrimp 3 for risotto)

1 large yellow sweet onion diced

(Half for risotto half for shrimp)

1/2 cup white wine

Salt/pepper to taste

Parsley for garnishing

Lemon for freshness

First you need to thaw your shrimp and set aside. I cooked my risotto in my pressure cooker this time and it turns out great. So first chop and mince all veggies. Then in pot add diced squash, chopped kale, chicken or veggie stock, and rice. Sprinkle with salt and pepper to taste. In a skillet add olive oil to bottom of pan and add half the chopped onion and half the garlic and began to sauté until tender. Then add to pot also! Then place lid on pressure cooker and set time for 22 minutes. While that is cooking, in same sauté pan add a little more olive oil and 2 tbsp butter. Add in remaining onions and garlic and began to sauté. Then pour in shrimp and sprinkle with salt, pepper, paprika, oregano and basil. (I like a little heat so I sprinkled in cayenne pepper also) mix well, pour in wine and cook shrimp until all is pink and cooked through, about 3-5 minutes. That’s is the shrimp is done!

To assemble in a large bowl pour risotto on bottom layer then add shrimp to top. Sprinkle with fresh chopped parsley and place a few lemon slices on side of bowl for serving. I served green beans with his dish so just simple cut ends of beans off, steam for a few minutes in pan and add a little butter and Parmesan cheese! Enjoy!!!

Dinner · InstaPot · Low Carb Dish · Meat

Quick roast beef and radishes

You’ll need:

Beef roast 8 pounds or so (can use chuck roast, top round or I used sirloin roast)

1 yellow onion diced into chunks

Carrots as many as you want to have cooked for side dish

8-10 garlic cloves

1 bad small potatoes (mini gold)

1 bag radishes (if you want you can just use radishes it potatoes)

4 sprigs fresh rosemary

6-8 sprigs fresh thyme

1 and half cup red cooking wine

2 cups beef broth (I use beef base and water)

1 package button mushrooms

Salt and pepper to taste

In a roasting pan add all ingredients cover tight with tin foil and bake at 250 for 3-4 hours.

For gravy mix 2 tablespoons flour with 1/4 cup cold water, in saucepan slowly add in 2 cups drippings from pan. Bring to a boil and let thicken. Steam asparagus in pan for 4 minutes add butter if you would like. Place everything into a serving player and enjoy!!!

Dinner · InstaPot · Salads & Blossom Bowls · Side Dishes

Wild Rice Hot-dish

16 oz Minnesota grown wild rice

36 oz cream of mushroom (26 oz can and 10 oz can)

1 cup chopped celery

1 cup sliced mushroom

1 cup white onion diced


2-4 tbsp butter

First rinse rice to remove any dirt that may be present still. Then per 16 oz add 6 cups water and cream of mushroom and mix. Then add mix into glass 9 by 12 pan. In a sauté pan add butter and mushrooms to brown. Then add in onions and celery and cook until onions are translucent and celery starts to soften. Salt and pepper to taste. Then pour into pan and mix well. Cover with Tin foil tightly and bake at 350 for 60 minutes. Make sure to mix and serve! Enjoy!

Appetizers · Dinner · InstaPot · Meat · Side Dishes

Venison stuffed peppers

You’ll need:

2 pounds venison

3 green or colored peppers

1 1/2 cup chopped celery

1 small yellow onion

1 small red onion

1 package baby Bella mushrooms

5 cloves garlic

1 can cream of mushroom

1 1/2 cup beef broth

2 tsp fresh thyme


4 cups cooked wild rice

1/2 cup mozzarella cheese (or 5 slices white American cheese)

1 pound grated Colby cheese

First brown the venison then push to side of pan and add minced garlic and chopped onions, drizzle with olive oil and sauté until began to soften. Then add celery, mushrooms and mix with meat mixture. Put in beef broth and bring to a simmer and simmer for 5-7 minutes. Salt and pepper to taste and add in fresh thyme. Then add cream of mushroom and 1/2 cup mozzarella cheese. In separate pot make wild rice as directed. I made in my pressure cooker, and it’s 2 parts liquid to 1 part rice. Once rice is cooked add to meat mixture and stir. If seems dry add more beef broth to loosen mixture (when you stir it it shouldn’t be to thick but you don’t want extra runny liquid either)

Cut peppers in half lengthwise and gut peppers. In a 9 by 12 inch pan layer bottom of pan with rice and meat mixture. Then sprinkle with cheese. Then take peppers and stuff with meat mixture and place on top of layer in pan repeat until all peppers are full and in pan. Top each pepper with cheese and cover with tin foil and place into oven at 350 degrees for 30 minutes. Remove foil and place back into oven for 5-10 minutes to brown cheese. Remove and serve. We’ve with salad and crusty bread. Enjoy