I’ve made lots of shredded chicken by roasting a chicken in the oven! Of course, once I got my Instant pot, I wanted to see it if was as easy everyone else claimed it to be. They weren’t wrong, but what I did notice is that my chicken didn’t have much flavor! I missed the taste of a Sunday roasted chicken shredded up to be put into casseroles or soups! There seemed to be something missing, so I was determined to recreate that flavor in my Instant Pot!
Life Is Busy
I can’t even being to tell you how busy life has been recently! Between 2-3 nights of basketball each week, 1-2 meetings a week, I’ve barely had time to do the regular chores (laundry and meals) in my house! Thankfully, last fall when I was having back problems, T and I decided that we would hire a cleaning lady! She comes 1 hour every other week and it’s the most glorious thing! She cleans both bathrooms, cleans the kitchen floor, and whatever odd and end jobs I ask when she has time! It has been a game changer for me! I used to spend my weekends cleaning, laundering, and then meal prepping leaving no time to relax. I was going back to work on Monday stressed and almost more exhausted than I was during the week! Not to mention, she will put away my clean dishes from the dishwasher, and folds my bathroom towels like those in a hotel! (It’s the little things in life, right?!)
Like I said before, there is something about the taste of roasted chicken when it’s shredded and put into soups and casseroles. I love the ease of using my Instant pot to make shredded chicken, but not the taste! So, I was determined to achieve both! Here’s how I did it!
Last year I canned tomatoes for the first time. This year I decided to tackle tomato sauce. But, if you’ve learned anything about me, it’s that l like things to be as easy as possible in the kitchen! So, when people were telling me that I needed to blanch tomatoes, take the skins off, deleted them, roast them with lots of seasonings, and other things, I thought…surely this has to be easier.
Of all the produce that our garden has produced this year, our tomatoes are some of the best. Big, firm, and standing tall! They may have been slow to turn, but I’ve been patient as I knew this would be worth it in the end when I have homemade tomato sauce this winter! I’ve discovered that the older I get, the more joy I get in preserving our food through freezing and canning for use later.
Thanks to my friend Jenny over at In the Kitchen with Jenny and my other friend Mary, over at a Natrual Soul, I talked through things and did indeed find that it could be easier! So, between these friends and my Instant Pot, I now make what I’d like to consider is the worlds easiest tomato sauce.
I’ve been in serious meal planning mode recently and these Instant Pot Chicken Tacos with Fresh Pico de Gallo have been at the top of my list! Thank goodness for the Instant Pot which makes meal planning and prep so easy! During the few weeks of track season, I seemed to have really got off the path of clean or whole eating and have been working to get back on track!
I also noticed that when I don’t meal plan, there is a lot more waste of food and even money! Meal planning helps me save a $! For some reason, when I don’t have meals easy to grab and portioned off sitting in the fridge, I have a greater tendency to run to a convenience store or restaurant for lunch and we even do it for supper! So, now that track is over I am making the dedication to meal plan and meal prep to save our family money!
I grew up eating minute steak, fried in a flour coating on the stove top. T did not and he does not love it, so I’m always trying new recipes to find something he likes. We always have several packages each year when we have a cow butchered, so I need to find ways to get rid of it! For those of you who don’t have a lot of excess beef sitting around, minute steak is a very affordable way to get some iron into your diet! However, if not cooked properly, minute steak can be incredibly tough!
We’ve had our Instant pot for about 2 months now and I’m still taking it slow and getting used to cooking with it. I’ve made roast, chicken, chicken Alfredo, and hard boiled eggs in it! While I love using it for a fast meal at night after work, I would be doing you an injustice if I didn’t tell you that making hard boiled eggs in the instant pot is where it is at! This process of cooking eggs has literally changed my life!
But anyway…I digress and we must get back to the minute steak! I love using more than one function on my instant pot and for this recipe, we’re going to use both the saute and the manual cook!
Add minute steak pieces to the bag and coat thoroughly with flour.
Set Instant Pot to saute and add 2 T oil
Brown each piece in the Instant Pot
Remove the meat and deglaze the pot with the beef broth!
Add the gravy mix and cream of chicken soup, stir thorougly
Place trivet in bottom of pot and add meat
Cook on manual for 10min with a natural release
A couple of cooks notes:
Don’t overcrowd your Instant Pot when browning the flour coated meat. I did mine in about 3 groupings.
You may need to add more oil in between each batch of browning depending on how bad it’s sticking!
Before deglazing your pot, you can saute a little diced onion if you choose (I did this the first time!)
The amount of broth you use is completely up to you! I used 2 cups the first time and only 1 the second. It depends on how thick you want your gravy! We preferred using the 2 cups of broth!
Serve over noodles, rice, or mashed potatoes!
The minute steak gets so tender that the meat pretty much melts in your mouth, which is a huge accomplishment if you’ve ever had this cut of meat! We hope you enjoy this dish as much as we do! If you try it, let me know what you think!