Tag: easy

Instant Pot Asian Braised Chicken Wings

Saw that I had a pack of wings in my freezer and thought about a dish that my mom would always make at home for us. It’s one of our family comfort food. It’s chicken wings braised in a saucy stew. Unlike most of my Western recipes when we usually need to thicken up the sauce, this recipe doesn’t call for that. We love the liquid stew drizzled over white rice. And that stew is perfect for putting in peeled hard boiled eggs, firm tofu and mushroom.

We usually eat this dish with steaming white rice and it’s a dish that my mom makes on a regular basis at our home. Obviously, her version is made more with love, patience and slaving over the stove. Mine is the lazy version πŸ˜€ .

This is the first time I tried cooking this in the Instant Pot but this is not the first time I have made wings in the pot so I more or less feel fairly confident that i can spin this off. I mean I know the basic ingredients. How hard can this be? And oMG it is seriously this easy. I just love it when I am able to recreate a family traditional recipe for Ryan.

So Some Things About This Recipe:

  • I use frozen wings but I did let them thaw slightly on kitchen counter as it is always advised to separate the wings in the pot. If your frozen wings are already separated, you do not need to thaw the wings at all and I would just increase cooking time from 15 mins to 20 mins.
  • My mom’s original recipe does not have sweet soy sauce but I always love dishes that are a blend of sweet and savory so I added the sweet soy sauce. If you can’t find sweet soy sauce but still want a sweetness to the sauce, just add 1/4 cup brown sugar.
  • Growing up, I remembered my mom dish being quite watery and we would just drizzle the sauce over our rice. That’s how I remembered it and how i like to eat it but feel free to thicken it up with some cornstarch if you prefer a thicker sauce.
  • This is a very common dish in many Singapore households but while the dish is fundamentally quite similar, every family cooks it slightly differently.
  • I would add chopped green onions and real sliced ginger. I just did not have these in my pantry today.

Enjoy πŸ˜€ πŸ˜€ πŸ˜€ πŸ˜€ πŸ˜€

Instant Pot Cajun Shrimp Pasta – Lazy Mommy Version

I am not kidding when I say this is like an amazing recipe πŸ˜€ . So I got home tonight and I honestly had no clue what to cook. Then I remembered I had a bag of Walmart frozen shrimps and half a bag left of Rotini. TAH DA!! I’m gonna make shrimp pasta. So I googled instant pot shrimp pasta for like 5 minutes (cos that’s all the time I had) and every recipe I see calls for heavy cream, which I don’t have. So, I decided “You know what? I’m gonna try and spin something out from my head” and believe me when I say that most of the time, when I cook without following a recipe, I have more FLOPS than SUCCESS but YAHOO!!!

THIS ONE IS A SUCCESS. IT’S A WINNER! πŸ˜€

I was really prepared to order Chinese Takeout last night lol.

So even though I say it is Cajun Shrimp Pasta, it honestly taste like Shrimp Aglio Olio to me. Luckily, I LOVE LOVE LOVE ❀ ❀ ❀ Aglio Olio. But I’m calling it Cajun Shrimp Pasta…. It’s like what I tell my hubby when he corrects my English “Whatever…Potato Potaato..they are the same lol”. It taste great and that’s all that matters 😎

So Some Things To Note for this Recipe:

  • I use frozen shrimp but feel free to use thawed shrimps. They work just as fine.
  • I use Campbell Lower Sodium Seafood Broth so I feel like I need to add more salt (my personal preference). If you are concerned about sodium, just add the salt at the end after you taste it and feels like you need more. Less is more when it comes to salt. Not like you can undo the salt.
  • I know of friends who uses garlic powder instead of minced garlic. If you are using garlic powder, I suggest you only add the powder towards the end after you have placed your pasta. That way, you don’t need to worry about the “BURN” message if you did not deglaze it properly.
  • I only had half a bag of Rotini (about 450 gram) but as you can see from video, there are definitely room to double the recipe. I will try that next week and update here if doubling the recipe works the same.
  • Everyone loves their pasta texture differently. I like it al dente but my hubby likes it softer. 5 mins for this dish works perfect for me but if you like it softer, just add another minute. I saw an online recipe that cooks the pasta for 9 mins. Personally, that’s wayyy too long for me.
  • Honestly, the original plan was to use Chicken Broth but I ran out and only had Campbell Seafood or Campbell Mushroom Broth so I just used the seafood broth but feel free to use chicken broth if that’s what you have.
  • Another confession lol – I had seen in one recipe to put in 1 stick of butter which equates to 8 Tablespoon butter. I thought I had a stick of butter. Sadly, I had like a small leftover piece of butter which comes up to about 3 Tablespoon butter & guess what, the dish is still incredibly tasty. If you prefer to add 1 stick butter, I’m sure it will just taste even better but I love that I didn’t have to give up the plan just because i am short of ingredients. If you try the 1 stick butter, let me know how it works for you.

With no further talking from this Lazy Mommy, give this Easy Peasy No Fuss recipe of mine a try and let me know your experience πŸ™‚

Instant Pot Cajun Shrimp Pasta - Lazy Mommy Version

  • Difficulty: easy
  • Print

Ingredients

  • Cooking Oil
  • 2 Tsp Minced Garlic
  • 3 Β½ Cups Campbell Lower Sodium Seafood Broth
  • 450 gram Rotini Pasta (about half a bag)
  • 3 Tsp Cajun Seasoning
  • Parsley
  • Black Pepper & Salt
  • 3 Tbsp butter cut into smaller pieces
  • 1 lb bag Frozen Shrimp

Directions

  1. Set Instant Pot to Saute function & add cooking oil
  2. When hot, add and saute minced garlic until it browns slightly
  3. Add 3.5 cups Campbell Seafood Broth. I use low sodium broth so you might need to put a bit more salt, depending on your taste buds
  4. Add pasta & give it a mix
  5. Add all your spices and seasoning & give it a good mix
  6. Dot top of pasta with butter cubes
  7. Dump bag of frozen shrimp on top
  8. Put lid on, make sure vent is set to seal.
  9. No mixing needed. Close the lid & ensure vent valve is in sealing position
  10. Cancel Saute function. Select Pressure Cook and set time for 5 minutes. Once it beeps, it is done. Press Cancel. Do a quick release, open lid and stir it. It might look slightly soupy at this point. Don’t worry. Give it a good stir. The pasta will soak up the liquid pretty fast.
  11. Serve it while it’s hot. Enjoy!

Instant Pot Beef Stroganoff – Lazy Mommy Version

We like Beef Stroganoff but prior to the Instant Pot, I don’t cook it as often as I would like to eat it but happy to say that now it is a staple and a regular meal at our home and it always turns out so delicious and creamy and so Easy Peasy πŸ˜€

So, it’s an understatement when I say that there are a lot of Instant Pot Beef Stroganoff recipes online but most recipes I have seen and tested has additional steps that I really feel is fine to skip but hey, you can be the judge here.

I dread cooking or doing any household chores. But there is no choice here. Cooking and household chores are part of Adulting, they say :/ . And this is truly why I see myself as a Lazy Mom. I feel too lazy to cook beautiful meals from scratch lol but I will go to great lengths to make any recipe or cleaning activity as short-lived and as easy as possible (like testing 6 different Instant Pot Beef Stroganoff recipes to figure out how to make the the process even shorter πŸ˜€ .

So the additional steps that I have seen online & tested myself so far includes:

  • Seasoning the beef first in a separate bowl
  • Browning the beef and when doing that, you have to do it at least in 3 batches meaning because you don’t want to crowd the pot and you need another plate to work through all the browning
  • If you brown the meat, you have to make sure you deglaze any browned bits from the bottom of the pot or the “BURN” message will show up on your instant pot
  • Cooking the mushrooms in a separate pan on the stove so the mushrooms doesn’t get mushy after 12 minutes of pressure cooking
  • Cooking the egg noodles separately on the stove
  • Using a bazillion spices to season the dish

Don’t get me wrong. There are some steps here that I will follow for a weekend dinner if I have friends or family coming over. I would totally use different spices and seasoning on a weekend but on a weekday evening after what feels like a long day of work, I just want to get home, get dinner ready as fast as I can and spend that time with my little boy & my couch & my TV so judge me if you want to but I’m using the onion soup mix as my seasoning for this dish and I am not cooking my egg noodles separately and I am definitely not browning the meat first in batches. And one easy tip so that your mushrooms doesn’t get super mushy after 12 minutes of cooking, just don’t slice the mushrooms. Just throw in the mushrooms as it is.

So, to each their own but give this Easy Peasy No Fuss recipe of mine a try and let me know your experience πŸ™‚

Instant Pot Beef Stroganoff – Lazy Mommy Version.

Instant Pot Beef Stroganoff - Lazy Mommy Version

  • Difficulty: easy
  • Print

There are a lot of Instant Pot Beef Stroganoff versions online but most recipes I have seen has a few more additional steps. Way too many steps for this mama especially on a weekday night after a full day work. I need something Easy Peasy. The less work, less plates to wash after, the better. And truly, I think this is really yummy even without the additional steps. Give this a try and let me know what you think.

Ingredients

  • 2 to 3 TBSP Cooking Oil
  • 1 chopped onion
  • Mushrooms (use as much as you like but don’t slice it smaller)
  • Stewing Beef
  • 1/4 cup all purpose flour
  • 1 Packet Onion Soup Mix
  • 3 Cups Low Sodium Beef Broth
  • 3-4 dash of Worcester Sauce
  • Dash of Black Pepper
  • 1 package of egg noodles
  • 3/4 cup sour cream

Directions

  1. Set the Instant Pot to Saute function. When the Instant Pot is hot, add oil, onion and mushrooms. Add as much mushroom as you like. I just only had that small bowl of mushroom in my fridge. Saute it for a minute.
  2. Add stewing beef. No browning or seasoning ahead of time required. Add 1/4 cup all purpose flour and give it a good stir.
  3. Quick Tip: Put your own seasoning by all means but when I get home on a weekday night after a day of work and I need to get dinner ready fast for my 2 year old, a packet of Onion Soup Mix as seasoning never fails me.
  4. Add 3 cups of beef broth. I use low sodium beef broth since the onion soup mix already has plenty sodium. Give it a good mix.
  5. Cancel Saute function and press Pressure Cook and set time for 12 minutes. Once it beeps, it is done. Do a quick release, open lid and stir it.
  6. Add Worcester sauce (about 3-4 dashes) and some black pepper. Add 1 package of egg noodles and give it a good stir.
  7. Set Pressure Cook & set time for 5 minutes. Once it beeps, your noodles are cooked. Do a quick release, open lid and stir it.
  8. Add 3/4 cup sour cream and mix it
  9. Serve it while it’s hot. Enjoy

Instant Pot Chinese Glutinous Rice η³―η±³ι₯­

I have made so many of our meals in our Instant Pot but this is my very first video of a Instant Pot Recipe πŸ™‚ I am definitely still learning how to make cooking videos and would love to hear any feedback in the Comments section below. Thanks for watching.

A Simple Homemade Dish My Mom Always Made

Instant Pot Chinese Glutinous Rice η³―η±³ι₯­

  • Difficulty: easy
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Credit: Twosleevers.com.

While I didn’t follow the recipe in Twosleevers.com to the tee, I did get my main cooking instructions from there and it works! I also didn’t have the most authentic ingredients like dried shrimp & dried mushrooms for this recipe so i replicated this dish using other ingredients. Feel free to use marinated chicken slices or cubes to replace the Chinese sausage. Traditional Chinese Glutinous Rice doesn’t actually have any vegetables in them but I added spinach so Ryan can have his vegetable serving as well when he has this for lunch. You want to be careful to not just use any random vegetables as cooking vegetables in Instant Pot for 10 minutes will make most vegetables all mushy and way too soft for my liking.

Ingredients

  • 1 chopped onion
  • 2 sliced Chinese sausages
  • 1 cup rinsed Jasmine rice
  • 2 cups spinach
  • 1 Tbsp Soy Sauce/1 Tbsp Oyster Sauce/pinch of sesame oil mixture
  • 2 cups water or chicken broth

Directions

  1. Press Saute Function on Instant Pot and add a Tbsp Oil.
  2. When the Instant Pot is hot, add all ingredients except water and saute for 2 minutes.
  3. Add water or no salt chicken broth.
  4. Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
  5. Open the Instant Pot & stir to mix well.
  6. Leave it open with no lid to allow excess water to absorb before serving.

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