Easy All in One Instant Pot Meal

When my kitchen was torn apart, I had to get creative with cooking. One of the easiest meals I did was Chicken Korma with broccoli and rice.

This is more of a how-to than a recipe. You can really use however much of the ingredients based on how much food you need and your pressure cooker’s size. For my family of five with two little appetites, I used about four chicken breasts, three cups of rice and water, one jar of sauce and all the broccoli I could squeeze in and around everything.

To make it super easy, I started with a jar of Korma simmer sauce from Aldi. You could easily substitute any store bought or homemade sauce. I also used frozen chicken breasts that I keep on hand for last minute meals.

I used an old rice cooker pot for the rice. Any heatproof container that is big enough to hold the rice and cooking liquid but small enough to fit in your pressure cooker’s cooking pot would work.

I put the chicken and broccoli under and around the rice pot. Then I filled the rice pot with appropriate amounts of rice, water and salt.

The Korma went on top of the broccoli and chicken, and I added about half a cup of water just to make sure there was plenty of liquid.

Finally, I set the whole thing in my pressure cooker and cooked it with the “Rice” setting. My electric pressure cooker is a Go Wise brand. Recipes for the Instant Pot brand usually work as written for mine, so I assume that setting would work for the Instant Pot and other similar pressure cookers.

Here is a terrible picture of the end result. I promise it tasted better than it looks. A homemade sauce would have been healthier, I’m sure. When you are strapped for time or having to make do without a fully functioning kitchen, though, it’s lots better than having to rely on fast food.

Fruit and Nuts

We have eleven pecan trees, so along with the leaves, pecans cover our yard this time of year. We already had about ten pounds collected just from our front yard, so this weekend we took them to the farmer’s market to have them cracked. Even though we still have to separate the shell from the meat, it’s so much faster than doing it all by hand that it is totally worth it. 

Cracked pecans

While we were there, Thadd discovered a big box full of bruised apples for five dollars, so I bought those, too. Thanks to my apple peeler-slicer-corer contraption, I was able to quickly get them ready to freeze for later. Here’s a similar apple peeler to the one I use:

Johnny Apple Peeler by VICTORIO VKP1010, Cast Iron, Suction Base

Some of the apples went straight to the stove with cinnamon and sugar to have as a sweet side and baked oatmeal topping.


I’m looking for more recipes to use the apples and pecans that aren’t overly sugary. So far, I’ve found a recipe for apple cider vinegar that makes use of the saved peels. 

In the meantime, I made my favorite pecan dessert that is the opposite of not sugary: pecan pralines. (That’s puh-cahn prah-leans, y’all.) They are dangerously easy, especially when you have a ton of pecans on hand and the rest of the ingredients are kitchen staples. 

Pecan Pralines
Still too hot…

Here’s the recipe I use:

Pecan Pralines

3/4 cup each of brown sugar and granulated sugar

1/2 cup of milk

1 cup of pecans

1 tablespoon of butter

1/4 teaspoon of vanilla extract

Combine the sugars and milk in a saucepan and bring to a boil. Lower the heat and cook until it reaches the soft ball stage. (That’s when you can put a drop in cold water and it holds together in a ball shape but flattens on your finger when you take it out of the water.) I stir it pretty constantly and check it when it starts to look a little thicker.

Once it is at the soft ball stage, remove it from the heat and stir in the butter, vanilla and pecans until it’s well mixed. Drop the mixture by the spoonful onto waxed paper. If it gets too hard to spoon out, warm it back up for a bit on the stove. It’s best to have the waxed paper ready and work quickly, though. That way you don’t risk burning it and the resulting sadness.  

Resist the temptation to try the yumminess immediately and let it cool. Seriously, let it cool. Hot melty sugar burns! The pralines will be more frosty opaque than glossy and easy to peel off the waxed paper when they are ready. 

I usually get about sixteen pralines from one batch, but it will vary depending on how big you make them.


Wisdom Teeth and a Smoothie

Last Wednesday I had my wisdom teeth taken out. All in all, it was relatively easy. To me, the worst part of the procedure was the shots of local anesthetic. I opted for nitrous oxide instead of full iv sedation, though. That gave me the added benefit of no needles prior to being very relaxed by the gas.

At this point, I’m feeling pretty good, although I do suspect I’m fighting off the full effects of dry socket in one location. Rather than subject you to photos of my swollen face or worse, I’ll share a yummy staple of my liquid diet: Blueberry Pineapple Smoothie.

Ingredients (measurements are approximate):

3 chunks of frozen banana

1/2 to 1 cup of frozen blueberries

1/2 to 2/3 crushed canned pineapple (fresh is better, if you have it)

1-2 tablespoons of vanilla Greek or regular yogurt

1-2 cups or as much almond milk as needed to get the consistency you’d like.

Blend all ingredients and enjoy!

I love that it’s not too sweet, but yummy enough to hide the yogurt flavor. It has lots of pineapple, which has pain-relieving properties.

In the background you’ll see my knock-off Instant Pot: an 8 quart Go Wise pressure cooker with something like eight different settings. I received it as a Christmas present this past year. In the near future, I’ll give it a proper review. For now, lets just say it has already replaced my much-loved crock pot. It is great for when you’re really busy or really lazy or slightly bitter at the thought of cooking food that requires chewing.

PSL PSA: A Pumpkin Spice Latte Recipe

Fall is unofficially here, which means it’s time for all things pumpkin spice. Last year, I came across a recipe for a pumpkin spice chai latte. It was yummy, but I’m more of a coffee drinker, so I swapped the tea for coffee. With one or two other tweaks, I had a pumpkin spice latte made with mostly healthy ingredients for pennies.

1 and ¼ cup brewed coffee (or tea)
1 tablespoon of pumpkin puree
2-3 tablespoons of milk (original recipe called for coconut. I usually use almond milk or whole milk)
1/3-1/2 teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Optional: a dash to 1/8 teaspoon of turmeric
Maple syrup, sugar or honey to taste. I like maple syrup.

To make: Blend all ingredients together. Top with whipped cream and a dash of nutmeg. Enjoy. Repeat. 🙂

I’ve also used this basic recipe to make a pumpkin spice smoothie. All you do is swap out the coffee for the milk of your choice and add a frozen banana or a fresh banana and some ice. I also like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You could easily leave those out, though.

Have a happy Pumpkin Spice season!