Monday, April 9, 2018

Instant Pot Recipe #4: Spaghetti

I am alive! And we have a new baby in our house!

Disclaimer: I've had this spaghetti blog post drafted since February (so let's just pretend that we are still in February :) but something distracted me after my week of vacation (ahem... work?), and then baby boy Ganey came 4.5 weeks early! I've got a bit of catching up to do but I have several dinners and even a dessert recipe successfully accomplished in my InstaPot :) I really do love this thing!

[Let's take a time machine back to mid-February...]

We've been in vacation mode around here this week with my parents in town from Florida and my SIL and kids in town from Panama. I have to admit that we LOVE living in Texas and we are so grateful for our career opportunities - but it just plain stinks not having cousins around. Watching Joanna this week with her cousins was just a beautiful sight that really encourages me to plant some more mommy-seeds and hope she finds "her people" that she will grow up with. I am secretly jealous of those people you meet in life who are still close with, or have stayed in touch with their childhood friends. Community is such a vital part of parenting and I'll admit that living in 3 different cities in the last 2 years hasn't helped our cause. 

Anyways, here is Joanna and her cousins Sade and Noah <3

This week, any domestication duties that I've had were mostly related to food shopping and cleaning up the kitchen. These are things that I could totally live with! Well, except for the food shopping. I've gotten a lot better in (January and February) 2018 because of my new habit to make a thorough grocery list BEFORE I go to the store :) opposed to just buying whatever I think we might need, while at the store with a toddler. The ladder generally means we are coming home with junk food. When I plan-ahead my grocery list and dinner menu (like most areas of my life), I feel way less pressure to fill up the cart with mediocre options at store. More on this topic later when life got crazy, the baby came early and I can't even remember to put Easter eggs on the grocery list and my family goes to the store 3x in one day :) ha!

HOWEVER - I realized I hadn't shared the simplest recipe to date with you guys! Having my parents here this week reminded me of how difficult parenting is and how much my parents overcame while raising 4 children in Miami, FL without either of them having completed higher education. It's astounding to think that they both arrived in this country not knowing any English and how their hard work (sometimes working 3-4 jobs combined) and determination gave fruit to all of the opportunities that were passed along to my brothers, sister and I. Spaghetti reminds me of my childhood because it was my favorite meal. I distinctively remember my father cooking half of the ground beef portion for spaghetti and half of it to make spicy chili for him and my brother. It's just one of those dishes that flood me with memories.

So although I didn't actually make spaghetti this week - we've made it a few times in the InstaPot and it has always been excellent. I will share (another) disclaimer that my daughter doesn't like chunks of tomatoes in her spaghetti. So, we take the extra step to make our own spaghetti sauce and then blend it before adding the meat and noodles. The perk to this is that I can hide TONS of veggies in the sauce - carrots, broccoli, spinach, peppers, you name it! The downfall is that it normally takes longer to saute all the veggies on the stove top, let the sauce simmer for a while, then puree it until its nice and smooth. I've learned that when I make my own sauce, I need to use more liquid. The InstaPot really does require the liquid to keep the contents nice and moist and my sauce has come out a little too thick because I just didn't have enough liquid - so I've been adding beef broth or chicken broth, I always have a recently open carton in the fridge.

I followed this recipe from The Salty Marshmallow for inspiration. Like I said, the only difference is that I made my own sauce instead of using a jar of spaghetti sauce. We also find that store-bought sauce has a lot of sugar in it. One thing that isn't so appealing to the eye is the color of my spaghetti when I make my own sauce - it's not RED! Joanna doesn't seem to mind but when I take pictures of it, I notice that the color doesn't do anything for my own appetite.

Simmering the homemade spaghetti sauce
I actually made this batch the same night that I attempted to make bone broth in my InstaPot and failed miserably because I forgot to put the sealing ring back into the lid. Ooops! But the day wasn't a total failure because Joanna ate up the spaghetti and even asked for more. Let's just say that by the end of that Sunday evening, my cooking-heart was full.

Once I get passed chopping all the veggies, sauteing and simmering them, it really is super easy to add all the ingredients to the Instant Pot. If I am working from home that day, I can add all the ingredients and then leave the house to go pickup Jo from school. Once we arrive back home, dinner is ready to serve.

Before the spaghetti sauce
Did I mention that Joanna loves spaghetti as much as I do? I mean, I really don't know WHO in this world doesn't like spaghetti.

Due to Jo's egg allergy, we buy and eat whole wheat (almost) everything. After making this recipe a few times, I learned that our cooking times generally take longer to make sure the noodles are nice and soft.

All done!
Like I said, our homemade sauce doesn't photograph well. But I but you $10 that no one in your family will even notice all the veggies that you hide in there. I generally use two cans of tomatoes, 1 small can of tomato sauce and chop up any veggies that I have on hand.

I adapted my recipe from: The Salty Marshmallow

Instant Pot Spaghetti


  • 1 Pound Lean Ground Beef
  • 1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning
  • 1 Pound Spaghetti Noodles 
  • 1 (24 Ounce) Jar Spaghetti Sauce (I made my own and added veggies I had on hand)
  • 36 Ounces Water, 1 1/2 Jars
  • 1 (14.5 Ounce) Can Diced Tomatoes
  1. Set the Instant Pot to saute' and add the ground beef.  Add the spices.  Cook the meat and seasonings, breaking the meat up until it's completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary.
  2. Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.  
  3. Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time (add more time for whole wheat pasta - I cooked for 15 min).  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately.
We like our spaghetti with a side of garlic bread and parm cheese. That's exactly how my parents always served it when I was growing up!


Saturday, February 10, 2018

Instant Pot Recipe #3: Taco Pasta

The last two weeks have been a little crazy around here (did I really expect anything different? :)) so I personally haven't been getting much use of the Instant Pot around our house. But (to my surprise) Brad has gotten into it a few times! He finally did make that Chicken Soup with Kale (actually, twice!), Arroz Con Pollo and he even tried ribs! Needless to say, someone is using this magical device and it's paying off well :)

At 7 months pregnant, my major project at work has been really taking a lot of time and effort. Between traveling to Memphis (TN), driving up to Dallas (TX) and having several work visitors here in Austin, there is no downtime at the office! Don't get me wrong, I am thoroughly enjoying the work and I am learning a lot, but it doesn't give a lot of time or balance to groom my domestication efforts during the weeknight evenings. We've had a few weeknights of surviving thriving on oven pizza and fish sticks - but what busy American family doesn't? :)

I promise we've still been serving veggies and luckily Joanna's school has an amazing chef who hides veggies in the kids meals too :)

(Brief interruption to your normally scheduled broadcast...)
The biggest accomplishment over the last few weeks is DAYTIME POTTY TRAINING! Who cares about how many meals I've been cooking!... my kid is wearing panties during the day and we are thriving in the decreased diaper usage. Joanna is about 2yrs and 4 months and we definitely didn't push the potty training. As much as I was ready for her to be out of diapers so we aren't changing two kids diapers during the day once her little brother arrives, I wasn't ready for the constant accidents if she wasn't ready for the underwear. But one day she woke up and said "no more diapers" (after introducing her this Toilet Time book that a friend shared). So we followed her lead and now she is panties during the day (still diapers at nap time and bedtime). She is hit and miss with communicating her bowel movements, so we keep an eye on her in the evenings when she normally goes. If she is quiet standing still, we rush her to the toilet. REGARDLESS, in our world it's all about progress (and grace!)... not perfection. So, we are proud parents over here!

(...and now we resume broadcast...)

CategoryWeeknight Meal ! 
Although this Taco Pasta isn't gourmet, it was SUPER easy to make! I will admit defeat and say that I made this on a Saturday evening, but I totally could have pulled this off during the week it was that quick! I had most of the ingredients already on hand so that was a win too. From prep to serve it was about 25 minutes (I used whole wheat pasta so I cooked it for an additional 5 minutes to make sure the pasta was done).

I normally don't drain the oil from my ground beef when I cook it, but for whatever reason it looked excessive today. So, I browned the beef and drained the oil before adding all of the other ingredients. Also, I thought I didn't have any beef broth so I used water and 1/2 package of spanish seasoning in hopes that would make up for the missing beef broth - it worked like a charm.

I plopped a dollop of whole milk greek yogurt on top of my serving and some cut up avocado and it was delicious! I also put yogurt on Joanna's (on the side) and Joanna quickly mixed all of hers in and asked for more yogurt. She ate her entire plate and even asked for more dinner! You bet it made this mama happy that my 20 minute meal was a hit <3

I wish I would have gotten some better pictures but we just jumped right into dinner and didn't stop (well, barely).

I borrowed this recipe from: FoodSchmoody 

Instant Pot Taco Pasta
Total Cook Time: 20min

  • 1 lb ground beef , lean 
  • 1 oz taco seasoning  
  • 8 oz tomato sauce  
  • 2 C beef broth 
  • 8 oz small pasta (medium shells)  
  • 1.5 C shredded cheese (cheddar, mexican blend or cheddar jack) 
  1. Set Instant Pot to saute. Add the ground beef and break up as it cooks.
  2. Once ground beef is browned, stir in taco seasoning, tomato sauce, beef broth and then pasta. Cover and seal lid.
  3. Change setting to PRESSURE (manual) and adjust time to 5 minutes. It took about 3 minutes for my pot to come to pressure.
  4. Once Instant Pot beeps to show it's done, quick release. Carefully remove cover and stir. 
  5. Turn off Instant Pot. Top with cheese, put cover back on but don't seal. Allow a minute or two for cheese to start to melt. Serve with desired toppings.
We served ours with greek yogurt and avocado

I hope your family loves it as much as we did! We will definitely be making it again. I think the only complaint I heard tonight was that it didn't make enough left overs and I might have to cook tomorrow :) #winning!

Chef Stephanita!

Monday, January 22, 2018

Instant Pot FAIL #1: Bone Broth

Okay, so I shouldn't be disappointed in my first #IPfail. I should have expected this! Brad and I were just discussing YESTERDAY how if I'm ever going to be one of those working moms who come home at 5pm and have dinner on the table at 6pm without the stress of cooking, I have to practice, practice, practice. I'm only good at the things I'm good at because I've had years of practice and trial and error. I cannot expect myself to be a wonderful, stress-free cook overnight! Not even with this magical new appliance of mine - the Instant Pot! the next few lines that you read... this is me giving myself grace...

Because there are not possibly enough hours in the day to accomplish all.of.the.things and still enjoy the little moments.

While I was clipping inspirational quotes for my Commit30 planner inspiration board, I found this quote (as it relates to working motherhood):

"I've never seen a 50-50 day. It's not a balancing act. It's constant compromise and sacrifice."


  • 2 weeks ago I started my third MBA class. I currently have an "A"! The class is only 6 weeks long.
  • Yet... I haven't run a single mile in 2 weeks (and that's okay)
  • Over the last 2 weeks (at work), we've been preparing for a major testing weekend and I've been working more hours with my team.
  • Yet... I've only cooked during the weekends. Brad has done most of the feeding-us Mon-Fri. (and that's okay)
  • The last two weekends have been full of more family activities and less "prep for the week" chores! This is a major win in my book.
I'm kinda validating my rookie-error that led to this Instant Pot Fail to the fact that I was trying to juggle too many things on Sunday afternoon when I attempted to make Bone Broth for my Chicken Soup. But aren't we (as moms) always trying to juggle "too many things" ?

So here is what I did....


I didn't even think about it.

Saturday night I made a successful Lemon Chicken Thighs (which I will post about next) and then I took the ring out of the lid to wash it! I've noticed that my sealing ring has started to smell like last night's dinner. Saturday night when I was cleaning up the kitchen after dinner, I took the ring out and gave it a good wash. It was sitting on the drying rack under a mountain of other random kitchen items that were washed.

Sunday when I took my carcass out of the deep freezer, I was chopping the veggies and I was also feeding Jo some lunch (yes, we still eat fish sticks around here... just not as often... ha). Well, I was having trouble getting the carcass to fit because all of the bones were just frozen solid in a large gallon zip lock bag. So I had to "saute" some water and my carcass to get the bones to unfreeze so I can put the lid on.

We were also approaching nap time. And you know how that is! If Joanna doesn't get escorted to her room by 1pm, she usually won't fall asleep until about 2:30pm. She finds this "second wind", refuses nap and then when she finally does fall asleep, she doesn't wake up until 4-4:30pm. Then she wakes up grumpy. It's a dreadful process that we JUST went through on Saturday because we were out in Austin having fun together and we went down for nap later than normal.

So, I was juggling my carcass, Joanna's lunch and feeding myself all before that 1pm deadline. AND I FORGOT TO PUT THE SEALING RING BACK INTO MY POT

Look how beautiful my veggies and carcass were...

And I should have known something was wrong when...
  1. My pot started letting out more steam than normal, with the lid on.
  2. The little "water catcher" on the back was FULL of water, TWICE!
  3. I saw water on the floor, immediately right of the pot and the kitchen island it's sitting on.
  4. I found water all over the counter top.

But I just kept going about my 2hour count down to making Bone Broth because I was determined to take my MBA test during Joanna's nap time. And I got it done! I got an A on my test!

...and I also burned the sh*t out of that carcass and veggies. And I ended up with a pot full of bones and scorch! 

The realization that my Bone Broth is all Bones :(
The "how the heck am I going to clean this up" while dumping into the trash!
 So, what did I do next?

I texted two of my Instant Pot Sisters for a good laugh. I called my MIL for some suggestions on how to clean the gunk out of the bottom of my pot. And then I threw myself a little pitty party.

I almost didn't cook dinner at all. 

Apparently some boiled vinegar and water will start the process of removing the gunk....
Round 1 - vinegar and water
Then, took the pot to the sink and put some baking soda. It started to fizz and I started to scrape (or scour like google calls "cleaning"). I had to ask my MIL what the heck that meant too :)

Then, we went on to Round 2 of vinegar and water... and by this point I was getting hungry! And still considering giving up on actual dinner.

Round 2 - vinegar and water
PS - Joanna and I ate cereal for dinner on Friday night when Brad was working second shift at the hospital. I honestly had guilt about feeding her cereal again (this time on Sunday night) - and thats probably the primary reason why I proceeded to actually cook dinner once I got the pot cleaned! Plus, I couldn't really send "left over" cereal with Brad to work another 10hr overnight shift. I felt guilty about that too.

The happy ending is that my pot cleaned up like new and my Spaghetti dinner turned out excellent. Joanna didn't speak the entire dinner (she is usually a chatter box pointing out the things she doesn't want to eat) and she ate everything on her plate. I'll have to share that recipe with you guys later this week. But tonight, all I could do was laugh at my pot of Bones and chalk it up to a lesson learned...



PPS - I will be attempting this Bone Broth for my Chicken Soup again. And this time, I won't forget the Sealing Ring :)

IP Rookie Stephanita

Sunday, January 7, 2018

Instant Pot Recipe #2: Sweet Potato Chili

It's been pretty cold around here since days before New Years. Up until recently, I was beginning to believe that Austin was warmer than Dallas. But it's snowed twice in December and winter just started! Maybe it's a fluke, or global warming... but in my opinion, it's still much nicer than living in the Northeast or Midwest :| ...I'm sorry if you live in that area of the country!

The first week into the New Year has been treating us well. My primary goals for this week have been to get organized at home and at the office, and ready for my next MBA semester to begin again and that organization includes planning just about everything that I can, in order to maximize the hours of the day and stay focused. We've got a lot to do before our baby boy arrives in April and the only way I can wrap my head around it all is to write it down and make it happen. I want the weekends to be more relaxed with Joanna and I don't want her to feel like they are meant for grocery shopping and getting ready for the upcoming week - and this past fall had felt just like that. This next year is about slowing down on the weekends and having fun more. I have even tried running to the grocery store on the way home from work one night that we are going to be eating leftovers for dinner, which means a few extra hours on the weekend for new adventures with Brad and Jo in 2018.

Anyways... I love hot, soupy meals during the cold months, who doesn't? And I also love this Sweet Potato Chili recipe and I've been making it in my slow cooker for the last 2 years or so. I never knew you could put sweet potatoes in chili and have it turn out so savory and yummy. If you ventured over to the link you'll also find lots of other recipes. But Alex (the blogger in the link) has a new blog at she started in 2017 and I'm always checking in to see if she has any new recipes over there!

CategoryWeekend Meal
This was still much faster to cook in the InstaPot versus the slow cooker. But maybe I need to get faster at chopping veggies ;)

That's my kid snacking while we get dinner ready! ;)

For this recipe, I just followed Alex's ingredients and I attempted to adjust the time to make it in the InstantPot. I say attempted because it was extremely yummy, but my sweet potatoes almost came out like mush. The last two recipes I've made (this one and the next one I plan to share), have been a little "over cooked" and I think I need to start backing off on the time.

This recipe especially. I didn't think about it at the time, I just aimlessly followed another blogger's recipe times (like you guys are probably doing with mine? bad idea! I'm still am amateur at this!) and set the timer to 20 minutes on Pressure Setting and that was definitely way  too much because my potatoes were literally falling apart. I mean literally mushing apart. What I didn't realize at the time was that all of my ground beef was already cooked and the pressure cooking was really intended to cook the sweet potatoes and infuse all of the flavors together. That should take no time at all right? Now that I'm searching a little more I did find some alternative times which could have made this meal a weeknight meal instead of a weekend meal.

This was right before the tomatoes,
beans and broth were added
Although my potatoes were pretty mush, Brad and I ate it up like there was nothing wrong (as I spent the entire dinner rehashing what I did in the kitchen and taking mental notes for corrections next time - the cooking time below is adjusted so your potatoes don't come out like mine). That man will eat just about anything I cook and never make me feel like I shouldn't be allowed in the kitchen <3 Joanna doesn't like sweet potatoes (she is weird) so if I can recall correctly, she ate rice, broccoli and some of the meat and beans from the chili (on the side!). And that's okay with me because I have learned not to get my cooking-skills validated by my 2 year old :)

Here is the recipe.... it was pretty easy. I normally would have made this with ground turkey, but we've been eating a lot more ground beef around here lately.

Instant Pot Sweet Potato Chili


  • 1 lb ground beef
  • EVOO
  • 2 large sweet potatoes, peeled and chopped 
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 tsp minced garlic
  • 2 tbsp. chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 can Rotel (Diced tomatoes with green chilies) Do not drain
  • 1 can black beans (drained and rinsed)
  • 3 cups chicken broth

  1. Using the Sauté setting on your Instant Pot, preheat on normal for 1.5 minutes
  2. Sauté your ground beef with the spices and minced garlic until mostly cooked
  3. Add in chopped onion and green pepper and sauté a few minutes longer (2-3 minutes, ground beef should be fully cooked by now)
  4. Add chopped sweet potatoes, mix into ground beef and sauté for 1-2 minutes while mixing
  5. Add in rotel, black beans, broth and mix with a spoon
  6. Place the lid on, and lock it, setting the valve to sealing.
  7. Cook on manual High Pressure setting for 8 minutes, and allow the Instant Pot to release naturally (do not use the quick release lever, but let the pressure indicator lower on its own.)
  8. Switch the valve release, and remove the lid carefully.

I poured my chili over a bed of fresh spinach and topped it with cilantro and greek yogurt!

I hope you enjoy!


Sunday, December 31, 2017

Instant Pot Recipe #1: Arroz Con Pollo

Sooo, here we go! Recipe #1 of my Instant Pot Challenge 
(I couldn't wait until 2018 and add yet another thing to my long list of "New Years Resolutions" so I've been getting a head start on this while on "light life duty" this past week :)

Category: Weekend Meal
(This took more time than I'd like to admit... maybe a little over an hour from prep to serve? I'll try to remember to track the time better next round.)

My biggest savings (and headache) is that most often we purchase our meat in bulk. We normally rotate purchases each week between chicken thighs, chicken breasts and ground beef. Although, we do have a few steaks in the freezer as well. But all of this frozen meat requires planning! And one of the things I was looking forward to with the InstaPot was to be able to throw frozen meat into the pot with all my other ingredients and close the lid.

This isn't the recipe for that... but I did have a big package of chicken thighs sitting in the fridge that needed to be cooked and the rest frozen. And I had an itching for a little latin cuisine so Brad took a stab at Arroz Con Pollo.

Does this recipe really count for my InstaPot Challenge if Brad cooked it? I am making up the rules as I go along so I'm going to stay it counts. Because well, I took the pictures and I was busy cleaning the house (it has been spring cleaning around here all week).

I borrowed and adapted the recipe from: A Pinch of Healthy

For starters... we used bone-in chicken thighs.

I seasoned the chicken thighs generously with garlic powder, cumin, paprika, oregano and Goya's Cilantro & Achiote (I don't necessarily recommend purchasing from Amazon, but for visual purposes I included the link). My parents always have this Goya seasoning on hand and I feel like they put it on everything. Don't be alarmed, it does tend to make your food look a little orange... ha.

Then, Brad set the InstaPot to Sauté Setting, added the 1 Tbsp of oil and waited a minute for it to warm up. He tossed the chicken thighs in there and started searing. He seared for about 5 minutes on one side and 3 minutes on the other.

PS - The thing I love about chicken thighs is that they are so hard to overcook because of how juicy the dark meat is? Brad reminds me of this occasionally when I used to cook them on the cast iron skillet and then throw the pan in the oven. It really is hard to "dry out" chicken thighs and with chicken breasts it feels like that can happen so quickly! Even those Meat Temperature things always say how tender the legs or thighs get with higher temps.

After the searing of the thighs, he took them out and placed them on a plate. Then he got started on sautéing the veggies. The recipe I followed suggests to add 1/3 cup of chicken broth to deglaze the pan and scrape the sticky stuff with a wooden spoon. Brad normally follows the instructions so I am going to trust that he did this step (it literally says do not skip this step :)).

In true Brad fashion, he was well prepared for this meal and cut up all the veggies before he even started cooking. He also had the rice rinsed and sitting on the side of the sink before he started cooking. I share this tip because I'll also go ahead and admit that I am normally not this prepared in the kitchen. I am usually trying to cut up veggies, watch something sear over open fire, rinsing rice and helping Joanna open PlayDoh... all at the same time. And while that strategy works well in my everyday life (where I am striving for several goals within a 24hr or weekly period), it doesn't work well in the kitchen when you are trying to cook something in 1hr. The majority of my stress probably comes because I don't read the recipe FIRST, and get all my ingredients chopped, spices out and measuring utensils too. But everyone has areas of their life that require improvement, right? :)

Moving on...
After the sauté of the veggies, he added the remainder of the chicken broth, the rinsed rice and some salt and pepper. He put the chicken thighs back in the pot, on top of the mixture, put the lid on the pot, locked it (you just turn it to the lock position) and then set the valve to "Sealing". He also changed the setting to Pressure Cook and set the timer for 10 min.

So the cool thing (cool to me) about this pot or really any pressure cooker, is that it LITERALLY keeps all the liquids inside the pot and contains all the pressure. I know you're probably thinking... "duh Steph, it's a pressure cooker" and it should be obvious that its main purpose is to do this. BUT... I didn't really think about the semantics of what *Pressure Cooker* really meant when I started down this journey. And honestly, I probably have no sincere interest for learning new things in the kitchen... besides feeding my child anything other than microwave Velveeta macaroni, steamed broccoli and KidFresh fish sticks - which by the way are pretty darn good :)

The one ingredient that we didn't have on hand that probably would have just made this dish that much better was some Spanish Olives. My dad cooks with this stuff and it makes all of the rice dishes better. I immediately added this to my grocery list and BAM, now I have some Goya Manzanilla Olives in my pantry, waiting for this dish to be made again. All of the other ingredients, I easily had on hand.

After the 10min timer was up... we turned it off. I believe the pot just goes into Natural Pressure Release (NPR) mode, which just means that the pressure begins releasing by itself and you need to wait for it to all release... vs, manually moving the little valve to "Venting". This NPR thing took about 20 minutes. At first the rice mixture looked a little too liquidy for our liking, so we put the lid back on and added another 5 min to the timer using the Pressure Cook setting again.  (PS recipe instructions below indicate to just cook with pressure for 15 minutes, you'll thank us later)

We still thought it looked a little liquidy but we were pretty hungry by this point so we just went with it. And then I forgot that this dish is naturally more moist than just your normal pot of rice... DUH. It's more like a casserole consistency and we just let it sit while I took out the chicken thighs to shred them.

Joanna was pretty antsy by now and I had finished cleaning the floors so her and I came back to the kitchen. She was sitting on the kitchen island literally eating the chicken shreds just as fast as I could get it cut up and back in the pot. Have you ever made a toddler wait for their food while they are hungry? Yeah, not a good idea. Needless to say, she probably ate about half a chicken thigh and by the time we served her dinner, she ate about 4 bites of her rice.

Short tangent, unrelated to this recipe:
I have this recent revelation that as long as my child isn't eating cereal for dinner (which we literally just survived a 2-3 week period where all she did was ask for Fruit Loops, Mini Wheats or Honey Nut Cheerios for dinner)... then I am doing a decent job. So, this night she ate half a chicken thigh, 4 bites of rice and then later we had a meltdown about wanting dried-out apple slices. It was a battle (which Brad and I were determined to win) but we BOTH stood our ground and said that she needed to finish the other 4 bites of her rice if she wanted anything else to eat. After lots of tears and running back and forth between the two of us, she ate it! ...followed by the ever so promised dried-out apple slices :)

I'm going to try to avoid parenting tactics here but this is one of the first few times which Brad and I have tried to be stern with her about food. In the past (see bit above about cereal for dinner) she has manipulated us into feeding her whatever she wanted after she had already refused her dinner earlier that night. Lately, we are trying to keep her unfinished dinner on the kitchen island so when she asks for something else, we can point to her dinner and ask her to eat some of it first. Like my mother in law told me when I asked her how I would get two children to nap at the same time.... "Steph, you are the boss! Not them!".

:) :) haha, I'm trying to remember that my toddler is not the boss of me :)
Hey... this parenting this is not easy, or for the faint of heart.

Anyways, if you are still with me... here is the recipe:

Instant Pot
Arroz Con Pollo


  • 4 bone-in chicken thighs
  • 1 Tablespoon oil
  • Half medium onion, diced
  • 4-5 sweet baby peppers, diced
  • 2 carrots, diced
  • 2 cloves garlic, diced
  • 1.5 cups rice rinsed and drained (DO NOT skip the rinsing. Rice will scorch if not rinsed.)
  • 1.5 cups of chicken broth
  • Season chicken thighs to taste with: garlic powder, cumin, paprika, oregano and Goya's Cilantro & Achiote
  • Half cup of Goya Manzanilla Olives, chopped
  • salt and pepper to taste

  1. Using the sauté setting, preheat on normal for 1.5 minutes
  2. Generously season your chicken thighs with garlic powder, cumin, paprika, oregano and Goya's Cilantro & Achiote
  3. Add oil and when it is "glassy looking" (as Brad would describe it), use tongs to put chicken in the pan (watch out for oil splatter!)
  4. Sear chicken thighs, 5 min on side one, season the opposite side and 3 min on side 2 (pan will be hotter)
  5. Chicken will render a little fat, but you can add a little more oil if you want to
  6. Remove and set aside chicken on a plate
  7. Add 1/3 cup broth to deglaze the pan, scrape the bits with a wooden spoon (do not skip this step!). If there are any stuck on spots, be sure and lift those away from the pan with a wooden spoon.
  8. Add onion, baby peppers, carrots, and cook for 3 minutes.
  9. Add garlic, and continue to cook for another minute.
  10. Add remaining 1 and ½ cups of chicken broth, rice, Spanish olives and stir together.
  11. Place the chicken thighs on top of the mixture.
  12. Place the lid on, and lock it, setting the valve to sealing.
  13. Cook on manual high pressure for 15 minutes, and allow the Instant Pot to release naturally (do not use the quick release lever, but let the pressure indicator lower on its own. (mine took 20 minutes, FYI)
  14. Switch the valve release, and remove the lid carefully.
  15. Use two forks to shred the chicken, add chicken back in and stir the pot.
  16. Serve immediately.

We hope you enjoy!

Brad & Steph

Wednesday, December 27, 2017

My Instant Pot Arrived!

Disclaimer: I am a true amateur in the kitchen and I do not recommend following any of the brief instructions that I have laid out below. My husband barely trusts my kitchen skills and we have been together for almost 7 years. Please consult your Owners Manual or at least another, more experienced kitchen blogger for more clarification on how to use this magical appliance. 

Now that we've got that out of the way! ...

Just as I suspected, Amazon Santa delivered me my very own Instant Pot to my front door at 8pm on Christmas Eve. We didn't even wrap the thing! Just slid it right under the tree :) For a brief 48 hours, my model was $20 off the normal price with 1 day free shipping and BOOM... all my dreams came true! (okay, not all of my dreams but you get the picture). 

We had a pretty low key Christmas around here. The temperature dropped pretty quickly in Austin and staying home in our PJs was an obvious choice. After opening gifts and getting through breakfast, Joanna and I did some playing while Brad took a snooze (he worked all night long). Then Joanna passed out herself around 11:30am and I was able to start reading my Users Manual.

Before everyone broke for their naps, I did get into the InstaPot for a quick photo #sixmonthspregnant

In true Ganey curiosity, Brad began tinkering with my new toy himself. I'll admit, I was a little intimidated and kept telling myself, "No, you cannot get into the pot... Not until you read the Users Manual first!". So, he took the thing apart and washed all the pieces and set them out to dry. 

Later on, we took it for a "test run" together. After you get through reading all the features and the several Cooking Program Options in the Users Manual, the instructions say that you should drive your InstaPot around the block and make sure that it works - before using it to cook for the first time. This was a great way for Brad and I to both "break the ice" together.... but I really just led him lead :)

It was a relatively easy process. It tells you to add 3 cups of water (2 cups is the minimum liquid required), make sure that both the pot and the seal are sitting "correctly" and to close the lid  and put it in the lock position. This initial test run tells you to use the Steam feature for 2 minutes. I've never used a pressure cooker before and I really cannot recall if my parents own one either. I do remember seeing one in a family member's house before... but as a child, I wasn't really allowed in the kitchen (hence the reason why I have very minimal kitchen skills) so I have no experience with a pressure cooker... AT ALL. There is one very important thing I learned with this "test run":

There is a "float valve" at the top of the cooker, and this indicates if there is pressure in the pot. If the float valve is all the way UP... there is pressure in the pot and this basically means that its like a little bomb if you open the lid (or a big one, I don't really know. But bomb means bomb and I don't want to find out). If the float valve is all the way DOWN... then there is no pressure left in the pot (all the pressure has been released via the Steam Release Handle either naturally or forced by moving the handle yourself) and it is safe to open the pot.... only if the valve is all the way DOWN.

...good thing we read the Users Manual :)
I don't want any bombs going off in this house!

I am positive that we will refer back to this Users Manual frequently as there are like 9 Programs on this little pot with their instructions of how to operate, some troubleshooting tips and cleaning instructions. Brad's only complaint was how long it takes to dry while sitting out on the drying rack. It seems to have several pieces or areas in the lid that can catch water and may require a hand towel to finish drying before you put it away. Although, almost all the pieces are dishwasher safe! For us, we normally hand wash our pots and pans and only load plates/bowls/cups and utensils in the dishwasher. That way we only have to run the dishwater 1-2 a week.

After our "test run" I started doing a little bit of recipe research. I quickly caught on that most recipes share the time it takes to get the pot to temp and also the time it takes for the pot to naturally release its pressure. This is important for me because if I am looking for quick meals to begin cooking at 5pm when I arrive home from work, then I need ALL THE TIME ADDED UP! I also came to a quick realization that there are going to be two categories of meals I can cook in this thing:

  1. Weeknight meals - these are the more simple, less prep meals that take minimal time from prep to serving. We are normally eating dinner by 6pm and if we aren't then Joanna is ravaging the pantry and eating all the snacks. These meals need to take less than 1hr from start to finish.
  2. Weekend meals - these can be the meals that require more prep, sautéing, steaming, etc. Maybe I can explore dishes I normally wouldn't cook, because I'll have more time and flexibility to put this thing to the test on the weekends. Gourmet meals anyone?

So that kinda sums it up. On Tuesday we did cook our first meal - Brad and I were both home from work and we had chicken thighs sitting in the fridge ready to go. I'll share that recipe and pictures very soon!


Saturday, December 23, 2017

The Instant Pot Challenge

Life has been pretty busy for us since we moved to Austin since we said "yes!" to moving to Dallas, Texas back in summer of 2015, while 7 months pregnant with our first child. But if I really stop to think about it, I think the busyness really started in 2013 right after I graduated with my undergrad. That spring I was taking a heavy load so I could graduate in May, then we immediately started training for our first marathon, and we got engaged in October. It's almost like the speed at which life moved just got faster and faster since 2013 and its really hard to believe how much change we've undergone in just 4.5 short years.

Anyways, I preface this "Instant Pot Challenge" post with a few statements of reminiscing because I realize that I probably don't need to add anymore challenges to my life. And if you read my last post that took a look back at 2017, you may be thinking that I need to take a break from life for a little while, ha. What I DO NEED is a good reason to get excited in the kitchen and a better strategy for meal planning and meal cooking. I've shared before that Brad is the primary cook in our house, but he also works a pretty gruesome (gruesome to me) schedule at the hospital which requires for him to be awake all night long when the rest of the world is sleeping. Regularly it seems, he works this 10hr overnight schedule for 7 or 8 days straight. Brad seems to like it, but I'm sure that getting us a little more organized in our dinner plans will give him more hours to snooze on those days he is working, and quite possibly less stress for me on the days that I pickup the cooking.

So, I came up with a brilliant idea! (said no one ever). I've been stalking this Instant Pot craze for a while now and really thinking, "I need one of those things in my life". I say that because I could really get on the band wagon of putting several ingredients in a pot and walking away until the thing beeps DONE. (If you haven't heard of an Instant Pot, I am not going to try and explain what it does.. you just have to google it and trust the millions of other bloggers). Anyways, when I take on new recipes in the kitchen, its usually a disaster that Brad saves me from. And when I do come home from work to cook dinner with a toddler who's hyped up on afternoon snacks, I'm usually stressed out by cutting/steaming broccoli, warming up already cooked rice from the fridge and just plain cooking some chicken on the stove top. Seriously, cooking is not therapeutic for me. It's actually the complete opposite. Throw a toddler into the mix who loves to sit on the counter top (you can thank me for the introduction of that habit) who is IN YOUR FACE while you're chopping veggies and cooking over open fire (apparently Texas likes their natural gas... not really a "thing" in Florida!)... I can easily turn into the evil step mother on the verge of a mental break down. Knife, fire, toddler and soon to be infant are not a good combination for me... while hangry myself. Brad is usually just about waking up to our chaos to save the day, as I am saying "shhhh, daddy is sleeping!" for the tenth time.

Okay, maybe I'm overreacting (maybe I'm not), but the idea of one pot holding my main dish to be cooked, excites me. No open flame, no stirring and splashing of hot food or oil AND.... A DELAY START BUTTON? Come on, that sounds like a dream come true. Plus I hear its really a "set it and forget it" kinda appliance!

Look at that beauty just waiting to change my life

I'll admit, I haven't done a TON of research on all the features this Instant Pot thing has, but I promise that for the first time in my life... I will read the Owners Manual! I pinkie promise (and I hear this is kinda mandatory). I honestly might be hyping this thing up and setting myself up for disappointment. But I cannot imagine that a 9-in-1 pot won't have a positive impact on my life and reduce my stress level in the kitchen ;) My pot arrives just in time for Christmas and with plenty of time for me to tinker around with it before the craziness of the new year begins again.

So, I want to challenge myself to cook X number of recipes in this said pot... which I will begin referring to as an InstaPot (that's literally how it sounds in my head every time I want to type out the words, then the little red squiggly line shows up and tells me I typed it wrong. Add To Dictionary? :) ). When I started this blog a few years back, I really wanted to learn "domestic-like skills". And you know what? I can mad-woman clean a house, do some laundry and even iron. But my downfall is always in the kitchen. No one said that I needed to cook over open flame in order to call myself domesticated. So, why have I been trying to convince myself that I need to? If this InstaPot can really bring out Chef Stephanita and help me convince my daughter that I am not that awful in the kitchen, maybe I'll change the name of my blog to Running Away from Domestication. Ha, maybe not... I'm sure then I can focus on some crafty stuff or becoming that awesome PTA mom that I aspire (and have minimal skill set) to be.

So, follow along with me! I can't promise I'll share my experience every week on the blog. But I will promise that I'm going to give this thing a real, honest effort. But, I haven't decided how many new recipes I should try to tackle in 2018... any suggestions?

Fifty? One hundred?

For my very few readers still alive out there...
Your suggestions, feedback and well wishes are welcome! :)