These chicken wings literally slide right off the bone. I mean, your bone will be totally clean and bare. The sauce is finger lickin’ good too! Sweet with just a hint of heat.
Since the pressure cooking makes the chicken wings super soft and tender, I followed the pressure cooking with a brief broiling in the oven to crisp them up. Then they were tossed back in with the thickened sauce. They were amazing!
The sauce creates the liquid needed to pressure cook the wings. If your wings are partially frozen, you can increase the cooking time by 5 minutes. I used a 6 qt instant pot and 2 lbs of chicken wings for this recipe.
It only took 15 minutes to achieve fall-off-the-bone status. Of course, first you have to wait for the pressure to build up, so that took about 15 minutes first.
I only broiled each side for 3 minutes. I didn’t want the wings to burn!
The final results were finger-licking amazing good!
Instant Pot Honey Sriracha Chicken Wings
These pressure cooked chicken wings fall off the bone and have a sweet, slightly spicy sauce
Credit: 99Taste original by Leslie
- 2 lbs chicken wings & drummies
- 1/2 cup water
- 1/4 cup plus 2 Tb honey
- 1/4 cup reduced sodium soy sauce
- 2 Tb sriracha sauce
- cooking spray
- 1/4 cup cold water mixed with 1 Tb cornstarch
1. Place chicken wings in a 6 qt instant pot. Mix 3/4 cup water, 1/4 cup honey, 1/4 cup soy sauce, and 2 Tb sriracha. Pour all over chicken wings.
2. Set steam release valve to “sealing,” place on the lid, and turn the instant pot on to pressure cook for 15 minutes. While the pressure cooking is taking place, prepare the broiling pan by lining a large sheet with aluminum foil. Place a wire rack on top and spray with cooking spray.
3. When the instant pot is finished with the pressure cooking, make sure the pressure valve has gone down and quick release the steam. Remove the chicken wings with tongs and place on the prepared pan. Place the oven rack to the second highest position and broil wings in the oven on high for 3 minutes on each side.
4. Meanwhile, set instant pot to saute mode. Add 2 Tb honey and the cornstarch mixed with water. Cook the sauce on saute mode for about 10 minutes or until thickened. Add chicken wings back to the pot to cover in sauce. Enjoy!
I’m new to the Instant Pot game. But I really want to expand my instant pot recipes. For this peach pudding, I re-vamped a baked version from Southern Living magazine to work in the instant pot. The result is a spongy pudding that is just slightly sweet, perfect with vanilla ice cream.
For this recipe you will need a 6 qt Instant Pot and a 7″ springform pan or another deep-sided dish that fits inside your Instant Pot.
One large ripe peach that is sliced fits perfectly in the bottom of a 7″ springform.
Chopped peaches and buttermilk are blended to add moistness to the pudding.
After you mix all the ingredients, the batter will be thin. I loved the hint of cinnamon.
Pour the batter over the sliced peaches.
Pour 1 cup of water into the bottom of the instant pot. Set the trivet down inside. Wrap both the bottom and top of the pudding with aluminum foil, then make a long strip of foil and place it under the pan. Make sure it is long enough that you can hold the ends to lower and lift the pan out of the instant pot.
Once you’ve lowered the pudding into the instant pot, seal on the lid. Make sure the steam release handle is set to “sealing.” Select “pressure cook” and set the timer to 50 minutes. When the timer goes off, turn the steam handle to “venting” to quick release the steam. Once the pressure valve has gone down, you can remove the lid and use the handles from the foil sling to lift out the pan.
Dig in with your spoon, and you’ll find the tender peaches on the bottom.
To take this dessert to the next level, serve with vanilla ice cream. Yum!
Instant Pot Upside Down Peach Pudding
Tender peaches topped with a lightly sweetened spongy cake topping
Credit: adapted from Southern Living magazine
- 3/4 cup flour
- 1/2 ts baking soda
- 1/2 ts baking powder
- 1/2 ts salt
- 1 large peach, sliced
- 1 large peach, chopped
- 1/2 cup buttermilk
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 large egg
vanilla ice cream
- Grease a 7″ springform pan, or another deep-sided dish that will fit inside your instant pot. Lay sliced peaches on bottom of pan.
- In a blender, puree the chopped peaches until smooth. Add the buttermilk and blend until mixed. Set aside.
- Beat butter and sugar at high speed in a stand mixer or with a hand beater until light and fluffy. Beat in egg. Pour in your reserved peach buttermilk mixture and stir by hand until blended. Fold in flour, baking soda, baking powder, cinnamon, and salt until well mixed. Pour batter over peaches in springform pan.
- Cover bottom and top of pan with aluminum foil. Make a sling out of a long piece of foil and place under the pan so that the sides are tall enough to hold onto. Pour 1 cup of water into the bottom of the instant pot and place the trivet inside. Holding the ends of the foil sling, lower the springform pan into the instant pot. Place and seal on the lid, making sure the steam release handle is turned to “sealing.” Set the instant pot to pressure cook for 50 minutes.
- When the instant pot timer is done, quick release the steam handle. When the pressure valve has gone down, open the lid and remove the pan by lifting the ends of the foil sling. Serve the peach pudding warm with vanilla ice cream.
Note that the name of this burger is Nacho and Cheese, not Nacho Cheese. To me, it is the added crunch of the tortilla chips that makes this burger AMAZING.
The burger patty is seasoned with taco seasoning and a tiny bit of salsa.
You can either grill the burger patties or pan-fry them.
I adapted the wonderful Nacho Cheese Sauce recipe from Recipe Tin Eats for the cheese topping.
A taco seasoned burger patty, topped with tortilla chips and nacho cheese, with a seasoned brioche bun – I gobbled this down in about four bites! Look at the cheesy sauce being poured on…
I poured the extra cheese sauce over baked skinny fries.
This Nacho & Cheese Burger is one of my family’s new favorite burgers. Try it out!
Nacho & Cheese Burger
A taco seasoned burger topped with tortilla chips and nacho cheese sauce
Credit: burger 99Taste.com original by Leslie/nacho cheese sauce adapted from Recipe Tin Eats
- 1 lb ground beef
- 1 Tb salsa
- 1/4 ts garlic powder
- 1/2 ts dried minced onion
- 1/2 ts season salt
- 3/4 ts taco seasoning, divided
- 1 ts butter, melted
- 4 brioche buns
- 2 1/2 cups cheddar, grated
- 1 Tb cornstarch
- 1 12 oz can evaporated milk
- 1b T hot sauce
- 1 ts kosher salt
- tortilla chips (about 12)
1. Crumble ground beef into a large bowl. Sprinkle with 1/2 ts taco seasoning, minced onion, garlic powder, season salt, and salsa. Mix with hands until fully incorporated.
2. Form meat into four patties. Grill or pan-fry to desired doneness (about 10 mins), flipping halfway through. Meanwhile, make the nacho cheese sauce. In a medium saucepan, stir the cornstarch with the grated cheddar cheese. Add the evaporated milk, hot sauce, and kosher salt, and cook over medium heat, whisking often. Continue cooking until the cheese has melted.
3. In a small bowl, mix 1 ts melted butter with 1/4 ts taco seasoning. Brush over top of brioche buns. Assemble burgers by placing patty on bun, topped by several tortilla chips, nacho cheese sauce, and the butter seasoned bun.
This delicious shrimp can be made in just 15 minutes! Perfect for a weeknight, or any time. The spicy garlic butter sauce is so flavorful, you’d want to lick it right out of the pan.
Fresh shrimp are the best, but if you can’t get fresh shrimp, frozen can be used. Today I used frozen shrimp, beautifully seasoned. If you don’t like spicy food, you can reduce the amount of cajun seasoning, or eliminate it completely. Different brands of cajun seasoning have different levels of heat as well. Louisiana brand is very spicy. My personal favorite is McCormick Gourmet.
Butter and 10 minutes in the pan is all it takes to cook this delicious dish.
Make sure you cook the shrimp long enough that they turn pink and all the water cooks out. The butter sauce should become thick and sticky.
Spicy Garlic Butter Shrimp
A quick and easy meal, shrimp cooked in a spicy seasoned garlic butter sauce ready in 15 minutes
185 calories per serving
- 1 1/2 lbs peeled shrimp, fresh or frozen
- 3 Tb butter
- 1 green onion, sliced
- 2 ts cajun seasoning
- 1 ts minced garlic
- 1/2 ts dried minced onion
- 1/2 ts paprika
- 1/2 ts season salt
1. If using frozen shrimp, thaw first. Place shrimp in a large bowl. Sprinkle sliced green onion, cajun seasoning, garlic, minced onion, paprika, and season salt all over shrimp. Let sit for about 5 minutes.
2. Heat 3 Tb of butter in a large skillet over high heat. Add shrimp and seasonings. Cook over medium high heat for about 10 minutes, until shrimp turn pink, water is cooked out, and butter starts to thicken. Reduce heat to low and cook another 2 minutes, until butter is thick and sticky.
While staring at my daughter’s pile of half-eaten bags of little muffins, I had a genius idea. Why not make cake balls out of them? – thereby, cutting out the need to bake a cake first!
I tried it out right away and they came out perfectly the first time. No baking a cake required – I just crumbled the little muffins right into a bowl!
Mixing, or should I say mushing, in the frosting was a lot of fun.
I was able to make 18 little muffin cake balls, ready to go in the freezer before dipping.
I used a Wilton chocolate melting pot to make dipping easier. It keeps the chocolate at a perfect low, but warm temperature for velvety smoothness. You can dip all of your balls without the chocolate hardening and having to reheat it.
When I took my first bite – yum! – exactly what I was hoping for. Chewy, dense, chocolatey and sweet.
I used Entenmann’s Chocolate Chip Little Muffins and Duncan Hines Creamy Classic Chocolate frosting for this recipe. Using pre-packaged ingredients makes this recipe easy. Enjoy!
Chocolate Chip Little Muffin Cake Balls
No-bake cake balls made with mini chocolate chip muffins
Calories per ball = 169
- 20 mini chocolate chip muffins (5 packages)
- 8 oz chocolate frosting (1/2 of a 16 oz container)
- 4 oz semi-sweet baking chocolate
- 1 ts coconut oil
1. Crumble all of the mini muffins in a bowl. Blend in half of a 16 oz container of chocolate frosting. Form the mixture into small balls, about 1 inch in diameter. Place the balls in the freezer for at least 1 hour.
2. Shortly before removing the balls from the freezer, melt 4 oz of semi-sweet baking chocolate with 1 ts of coconut oil in 30 second increments in the microwave. Stir the chocolate after each 30 seconds until smooth and fully melted. (I used a Wilton chocolate melting pot for this step, placing the chocolate and coconut oil on high until melted,then reducing to low.)
3. Remove cake balls from the freezer. Lay out a sheet of wax paper. Dip and roll each cake ball in the melted chocolate until completely covered. Place on waxed paper to set. Once partially set, place the muffin cake balls in the fridge to set completely. Store in the fridge in an airtight container.
Chicken: one of the most versatile and economical of the meats. So it’s only fitting the first post of ninety-nine of ninety-nine is chicken.
Pepperoni Pizza Chicken has tender chicken in the middle, coated by a tasty, crunchy crust made of crushed Cheez-it crackers, and topped with sauce, mozzarella, and pepperoni to imbue an over-all amazing taste of pepperoni pizza. Look at this amazing, cheesy, goodness.
First, slice your chicken horizontally (or you can use chicken cutlets) and pound to your desired thickness. Prepare Cheez-it crumbs by processing them in a food processor or crushing them in a bag with a rolling pin. The finer you make your crumbs, the better they will stick to the chicken. I really wanted to use Pizza flavored Cheez-its for this recipe, but my store didn’t have them at the time (so disappointed!), so I used Pepper Jack, which still tasted amazing. Make an assembly line of the flour, egg, and cracker crumbs. Dredge each piece of chicken in the flour, then dip in egg, then coat each side with the crushed Cheez-its. Let your chicken rest for a few minutes while heating the butter and olive oil in a cast iron pan (this will help the coating stick to the chicken). Here is my coated chicken resting – doesn’t it look beautiful?
This dish is best cooked in a cast iron skillet. Cast iron cooks the chicken evenly, makes a wonderful crunchy crust, and can be placed directly in the oven to broil the cheese. If you don’t have a cast iron skillet, you can transfer the chicken to another pan to put under the broiler, or simply leave the cheese covered chicken in your pan for several minutes on low heat to melt the cheese.
I only added a small amount of sauce because I didn’t want it to over-take the rest of the taste. A light smear across the top of the chicken sprinkled with basil adds just the right amount of pizza taste.
Finally, the mozzarella and pepperoni are added and the whole thing is popped in the oven under the broiler to melt the cheese. My family loved this chicken dish and I hope yours will too.
Pepperoni Pizza Chicken
Tender chicken with a crunchy Cheez-it crust, topped with marinara, mozzarella, and pepperoni.
Calories per serving = 453
- 1 lb boneless skinless chicken breasts or cutlets
- 1 Tb butter
- 1 Tb olive oil
- 1/2 cup flour
- 1 egg, beaten with 1 Tb water
- salt & pepper
- 2 cups crushed Cheez-it crackers, pizza or pepper jack flavor
- 4 Tb spaghetti or marinara sauce
- 1/4 ts basil
- 4 slices mozzarella
- 8 slices pepperoni
- 1/4 cup shredded mozzarella
- If using chicken breast, slice horizontally and flatten to desired thickness (if using chicken cutlets, skip this step). Season chicken with salt and pepper, then dredge in flour. Next, dip the chicken in beaten egg mixed with 1 Tb of water. Finally, dip both sides of the chicken in the crushed Cheez-it cracker crumbs. Let coated chicken rest while preparing pan.
- Heat 1 Tb butter and 1 Tb olive oil in a cast iron skillet over medium-high heat. Add chicken to skillet. Cook chicken on both sides until browned, about 3 minutes per side. Reduce heat to medium-low and continue cooking chicken on both sides until cooked through, about 10 minutes per side.
- Slather the top of each piece of chicken with 1 Tb of marinara sauce. Sprinkle basil on top. Lay one slice of mozzarella on each followed by two pieces of pepperoni, and a sprinkling of shredded mozzarella. Transfer the cast iron skillet to oven under broiler on high. Broil until cheese is melted and slightly browned, 2-3 minutes.