8 Ways To Cook Weeknight Dinners Using A Instant Pot | Dump and Go Family Friendly Dinners

8 Ways To Cook Weeknight Dinners Using A Instant Pot | Dump and Go Family Friendly Dinners

Hey guys!
Welcome to the channel Easy Food Recipes.

This video highlights weeknight dinners you can make using your instant pot!

All of my videos are edited by me using the editing program, Final Cut Pro. I create an intro, add title pages, change the background, add music, start each recipe with the finished product to give the viewer an idea of what is being prepared and end each video with the ingredients and written instructions on how each meal is prepared to add educational value to my viewers. My videos are created with one purpose in mind, to provide my viewers with amazing content that can be found in one place.

Where to buy:
Instant Pot 10 in 1:
Slow Cooker –
Crockpot –

– Video Credit:

– Music by Ikson:

Instant Pot Chicken Adobo:
1-1/2 lbs boneless chicken thighs
⅓ cup coconut aminos
1/2 cup apple cider vinegar
1 teaspoon honey
4 garlic cloves
½ teaspoon salt
1 teaspoon black pepper
2 bay leaves
2 heads broccoli (16 ounces)
1 red bell pepper
1-2 teaspoons arrowroot starch
Scallion, for garnish

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch:
1.25 lbs. boneless skinless chicken thighs
2 cups fresh pineapple, finely chopped
1 jalapeño, minced (remove ribs and seeds for less heat)
Half of a red onion, minced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 tablespoon sriracha
1 tablespoon yellow mustard
1/4 cup water

Jalapeño Ranch:
1/2 cup mayonnaise
1/4 cup olive oil
1/4 cup water
1 tablespoon white vinegar
1 jalapeño (remove ribs and seeds for less heat)
1 clove garlic
1 teaspoon dried dill (or about 1/4 cup fresh)
1/4 cup fresh parsley
1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
1/2 teaspoon salt
Black pepper to taste

Cabbage for the slaw

Instant Pot Broccoli Cheddar and Zucchini Soup:
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 small yellow onion, chopped
1 carrot, chopped
2 medium zucchini, chopped
2 tablespoons fresh thyme leaves, plus more for serving
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne, or more to taste
Kosher salt and pepper
3 cups low sodium veggie or chicken broth
4 cups broccoli florets
2 bay leaves
1 cup whole milk
2-3 cups shredded sharp cheddar cheese

Instant Pot Broccoli Cheddar and Zucchini Soup:
1 1/2 cups brown lentils
1/2 large onion, diced
2 tablespoons red curry paste
1 tablespoon sugar (optional)
1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon turmeric
2 cloves garlic, minced
One 1-inch knob of ginger, minced
A few good shakes of cayenne pepper
2 cups water
1 14-ounce can tomato sauce
1 teaspoon coarse salt (more to taste)
3/4 cup coconut milk
2 tablespoons butter or ghee (optional)
Cilantro for garnishing
Rice for serving

30 minute Thai Peanut Chicken Ramen:
4 cups low sodium chicken broth
1 can (14 ounce) coconut milk
1/4 cup low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons honey
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
3/4 pound boneless, skinless chicken breasts
8 ounces cremini mushrooms
2 red bell peppers, chopped
1 inch fresh ginger, grated
1 clove garlic
2-4 squares ramen noodles
Juice of 1 lime
3 cups fresh baby spinach
1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
Chopped peanuts and toasted sesame oil, for serving

Crispy Salt and Vinegar Smashed Potatoes:
2 pounds baby Yukon gold potatoes
3/4 cup + 2 tablespoons apple cider vinegar
1 tablespoon kosher salt, plus more to season
1/2 cup extra virgin olive oil
2 teaspoons onion powder
1-2 cloves garlic, minced or grated
freshly cracked black pepper
3/4 cup grated white cheddar cheese
1/4 cup fresh herbs, such as parsley, basil, or dill, torn
2 tablespoons fresh chopped chives
2 cups plain Greek yogurt or sour cream

Instant Pot Turkey Vegetable Lasagna Soup:
1-2 tablespoons olive oil
1 onion, diced
1 large carrot, peeled and diced
1 lb ground turkey
2 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
14.5 oz can diced tomatoes
2 tablespoons tomato paste
26 oz jar spaghetti sauce
3 cups chicken stock
2 small or 1 large zucchini, diced
6 oz gluten-free lasagna noodles
1 cup mozzarella cheese, grated
1 cup spinach, chopped

1 cup ricotta cheese
1/4 cup parmesan cheese
1/4 teaspoon salt

Thanks for watching!

✉ CONTACT ME: djbglobaal@gmail.com