Stephanie
One pot = 3 meals within an hour?! Yes, you read that right. If you have an insta pot you’ll quickly find that you can get meals on the table within an hour. Being a busy mom of 6 kids this kitchen gadget is a must have in my book. I still love my crockpot but if I’m in a hurry the instapot is my go to. Everything starts with cooking you chicken and then working off of that so let’s jump in.
What You’ll Need:
Instapot
1 whole chicken
3-4 carrots
4 celery ribs
1 onion, diced
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 Tbsp Italian seasoning
1 tsp garlic powder or 2 cloves garlic, minced
1 tsp ginger powder (optional)
The Basics…..What To Do:
Clean your chicken. Rinse and remove/discard guts.
Peel and dice carrots, celery, onion and place inside instapot. Hit sauté button to begin heating up your instapot.
Add in all the seasoning listed above.
Fill insta pot with water until you have reached the Max line.
Cover and make sure vent is closed.
click soup button and set for 40 mins.
Remove the chicken from the instapot and discard bones. Shred the meat.
you are left with a delicious homemade chicken soup.
Remove half and add in egg noodles. Click sauté button and place the lid on for 3 mins. Stir. If noodles are not done cover and wait another 2 mins. Stir.
Meal 2 – Chicken Enchiladas
What you’ll need:
1 pkg of corn tortillas
1 can of black olives (optional)
1 onion, diced
1-2 c shredded cheese
1 can red enchilada sauce
Fresh cilantro (optional)
1 tbsp taco seasoning
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2 c shredded chicken
Casserole dish
In a bowl, add in all the seasoning listed above and 2 c shredded chicken then mix together.
In your casserole dish, begin layering with sauce first. Lay down corn tortilla as a base. Chicken, onion, cheese, and sauce. Repeat for the second layer. Top with chicken, onion, cheese, sauce, sliced black olives, and fresh cilantro.
Cover with foil and bake for 30 mins at 400F.
*Make sure to save at least 1 c of this for the chicken tortilla soup!
Meal 3 – Chicken Tortilla Soup
This chicken tortilla soup is a good use of leftovers. Yes, that’s right! With the remaining half of your chicken stock/soup add 1 c of your leftover chicken enchiladas. Click sauté to heat up the soup and cook for 10 mins. Stir periodically so nothing gets stuck on the bottom. Add 1 c water if it is too thick1 c fire roasted salsa or fire roasted tomatoes
What you’ll need:
1 can tomato sauce or diced tomatoes
1 Tbsp cumin
1 tsp salt
1-2 jalapeños, sliced or diced
Mix well and let simmer in the instapot for 15 mins stirring occasionally.
Serve with your choice of toppings: sour cream, fresh cilantro, avocado, cheese, sliced jalapeños, etc.
