Pressure Cooker

Name: Cherry Cola Jalapeno Meatballs
Ingredients: 1 pound lean ground sirloin; .5 pound ground Italian sausage; .5 cup oats; 1 teaspoon Italian medley seasoning; 2 eggs; 1/4 onion, finely chopped (about 1/4 cup); 1 jalapeno, very finely chopped (about 1/4 cup); .5 teaspoon salt; .5 teaspoon freshly ground pepper; 1 cup barbeque sauce; 1/4 cup cherry preserve; 2 cups cherry cola

Salsa Chicken Tacos

Salsa Chicken Tacos are an easy family friendly dinner option that can be made in the pressure cooker or crock-pot. Just three ingredients of salsa, taco seasoning and chicken breast is cooked and then nestled into a taco shell with lettuce, tomato, red onion and guacamole.

Taco night is kind of a big deal in my household. We eat them in some form at least once a week and they never get old or boring. One the easiest ways I have found to make tacos is with this recipe. All you need is some chicken, a jar of salsa and a packet of taco seasoning. NO, it does not matter what salsa you use. Pick your families favorite of switch it up with a medium salsa, something spicy or a salsa verde. Top these tacos with whatever you choose… tomatoes, onion, guacamole, cheese, lettuce, sour cream, peppers, add some black beans… anything!

You may also enjoy these Ground Beef Tostadas!

Salsa Chicken Tacos

Salsa Chicken Tacos have a tender, shredded chicken inside a soft flour tortilla (hey, you can use hard shell tacos if you prefer) seasoned with a little taco seasoning and of course, salsa. The salsa adds all the flavor you need. This may be one of the easiest recipes ever while still having great flavor!

Pair tacos with my favorite Firehouse Guacamole recipe!

Crock-pot

The crock-pot is my go-to kitchen appliance. You can toss in the chicken, salsa and taco seasoning in the slow cooker before work and come home to meal ready to eat. Just shred the chicken and assemble the tacos. Dinner is done! To quickly shred chicken, try using a hand mixer on the chicken for about 1 minute and you will be left with perfectly shredded chicken.

Pressure Cooker

Last minute dinner? Cook the Salsa Chicken Tacos a pressure cooker. Place the chicken, salsa and taco seasoning in the pressure cooker, close the valve and cook on high for 15 minutes. Open the valve when the cook time is done and let it depressurize. Then, shred the chicken and serve some tacos. Read your manual before using a pressure cooker for safety.

Salsa Chicken Tacos

Course dinner

Keyword chicken, crockpot, Pressure Cooker, slow cooker, Tacos

Prep Time 7 minutes

Cook Time 4 hours

Servings 10 tacos

Author Amber

Ingredients

3 pounds chicken breast
16 ounces salsa your choice
1 ounce packet taco seasoning
10 flour tortillas

Toppings

lettuce chopped
tomato diced
red onion diced
guacamole

Instructions

Crock-pot

Place chicken, jar of salsa and a packet of taco seasoning into crock-pot
Cook on high for 4 hours or low for 8 hours.
Shred chicken and then assemble tacos.

Pressure Cooker

Place chicken, jar of salsa and a packet of taco seasoning into pressure cooker.
Secure lid, close valve and cook for 15 minutes on high.
Safely open valve and depressurize.
Shred chicken and assemble tacos.

Pressure Cooker Mississippi Pot Roast

Pressure Cooker Mississippi Pot Roast is a family favorite dinner made with a roast, ranch seasoning, au jus gravy seasoning, butter and pepperoncinis that can easily be made in the pressure cooker or a crock-pot.

The Mississippi Pot Roast is a recipe I came across many years ago on Pinterest. I don’t remember the original source I first saw the recipe from because it is ALL over the place! This recipe is not just a huge hit in my family but families everywhere. Typically, this roast is made in the crock-pot but today we are cutting back the cook time and cooking it in the pressure cooker.

Pressure Cooker Mississippi Pot Roast

Pressure Cooker Mississippi Pot Roast is a bit salty with tender meat and a delicious gravy that is perfect over mashed potatoes. Pepperoncini’s add a little heat and more great flavor.

Crock-Pot

Want to slow cook the roast? The crock-pot is probably my favorite way to make this meal. The pressure cooker is convenient and amazing in it’s own way but I am forever a crock-pot kind of girl. You want to start by seasoning the roast with salt and pepper, then searing each side on the stove top in some olive oil. Place the roast into a slow cooker and add a packet of Ranch, packet of au jus, 6-8 sliced pepperoncini’s, and a stick of butter. You will not need the beef broth this method. Cook on low for about 10 hours and then shred the meat. Serve over mashed potatoes. If you want it a little spicy, add in some of the pepperoncini juices straight from the jar while cooking.

Pressure Cooker Mississippi Pot Roast

Course dinner

Keyword crockpot, Instant Pot, Pressure Cooker

Prep Time 15 minutes

Cook Time 1 hour

Servings 4 Servings

Author Amber

Equipment

Pressure Cooker

Ingredients

2 pound chuck roast rump can be used
1 ounce au jus gravy packet
1 ounce Ranch seasoning packet
1/2 cup unsalted butter
6-8 pepperoncini sliced
1 cup beef broth low sodium
olive oil
salt
ground pepper
parsley optional garnish

Instructions

Salt and pepper all sides of roast.
Heat a drizzle of olive oil in the bottom of the pressure cooker on a medium-high heat. Place roast inside and sear each side for about 3 minutes.
Remove roast. Deglaze the bottom of the pressure by adding 1 cup beef broth and scrape the bottom with a wooden spoon. Place the roast back in.
Add packet of Ranch, packet of au jus and stick of butter.
Slice 6-8 pepperoncinis and place on top of roast.
Cook for 60 minutes.
Depressurize and release lid. Shred meat. If the meat does not shred easily, cook another 15 minutes.
Serve over mashed potatoes, in a sandwich, on the side of roasted vegetables or however you please.

Cherry Cola Jalapeno Meatballs

Cherry Cola Jalapeno Meatballs are made with ground beef, ground sausage, jalapeno cooked in the pressure cooker with cherry cola, cherry preserve and barbeque sauce.

For Christmas this year, I finally received a pressure cooker! You know what that means?

Yes! Lot’s of pressure cooker recipes are coming your way starting with these Cherry Cola Jalapeno Meatballs.

Cherry Cola Jalapeno Meatballs

You may have tried our Fall Off the Bone Crockpot Cola Ribs from a few months back and know how delicious and simple cooking with cola can be. The meatballs themselves are a basic meatball recipe with egg, oats and seasonings with some added finely chopped jalapeno for flavor and kick. Drop the meatballs in the pressure cooker with barbeque sauce, cola and a cherry preserve.

Serve the Cherry Cola Jalapeno Meatballs with mashed potatoes or rice paired with a vegetable for a great family dinner.

Cherry Cola Jalapeno Meatballs

Cherry Cola Jalapeno Meatballs are made with ground beef, ground sausage, jalapeno cooked in the pressure cooker with cherry cola, cherry preserve and barbeque sauce.

1 pound lean ground sirloin
.5 pound ground Italian sausage
.5 cup oats
1 teaspoon Italian medley seasoning
2 eggs
1/4 onion, finely chopped (about 1/4 cup)
1 jalapeno, very finely chopped (about 1/4 cup)
.5 teaspoon salt
.5 teaspoon freshly ground pepper
1 cup barbeque sauce
1/4 cup cherry preserve
2 cups cherry cola

In a mixing bowl, add your ground meats and use your hands to mix together (gloves recommended).
Add the oats, Italian seasoning, eggs, chopped onion, chopped jalapeno, salt, and pepper to the meat and mix all together.
Cover and place in fridge for up to 24 hours.
Preheat oven to 450 degrees.
Form the meatballs with your hands or a meat baller and place onto a baking sheet.
Bake for 10 minutes.
In the inner pot of the pressure cooker, add barbeque sauce (your favorite), cherry preserve and the cherry cola. Press the sautee button to 5 minutes and whisk ingredients.
Dump the meatballs into pressure cooker and close lid.
Press the soup/stew button and cook for 20 minutes.
Let the pressure cooker depressurize and then carefully release the steam.
Serve.

Do you own a pressure cooker? What are some of your favorite recipes in it so far because I will be using a lot of mine here in the coming months.

Cherry Cola Jalapeno Meatballs

Cherry Cola Jalapeno Meatballs are made with ground beef, ground sausage, jalapeno cooked in the pressure cooker with cherry cola, cherry preserve and barbeque sauce.

1 pound lean ground sirloin
.5 pound ground Italian sausage
.5 cup oats
1 teaspoon Italian medley seasoning
2 eggs
1/4 onion, finely chopped (about 1/4 cup)
1 jalapeno, very finely chopped (about 1/4 cup)
.5 teaspoon salt
.5 teaspoon freshly ground pepper
1 cup barbeque sauce
1/4 cup cherry preserve
2 cups cherry cola

In a mixing bowl, add your ground meats and use your hands to mix together (gloves recommended).
Add the oats, Italian seasoning, eggs, chopped onion, chopped jalapeno, salt, and pepper to the meat and mix all together.
Cover and place in fridge for up to 24 hours.
Preheat oven to 450 degrees.
Form the meatballs with your hands or a meat baller and place onto a baking sheet.
Bake for 10 minutes.
In the inner pot of the pressure cooker, add barbeque sauce (your favorite), cherry preserve and the cherry cola. Press the sautee button to 5 minutes and whisk ingredients.
Dump the meatballs into pressure cooker and close lid.
Press the soup/stew button and cook for 20 minutes.
Let the pressure cooker depressurize and then carefully release the steam.
Serve.

6 Family Friendly Instant Pot Dinner Recipes

6 Family Friendly Instant Pot Dinner Recipes that you can put on the table tonight! Instant Pots are big right now! Why wouldn’t they be? You can cut down time on recipes without sacrificing the moisture, flavor, texture in your favorite recipes. Every mothers dream. Here are some amazing instant pot recipes from some of my favorite bloggers!

Instant Pot Sausage and Peppers from Food and Service with sweet Italian sausage that you can have on the table in less than 40 minutes! Delish.

[Click Here for Recipe]