Kelsea’s Instant Pot Sesame Chicken

2 lb boneless, skinless chicken thighs
1/4 c soy sauce
2 Tbsp honey
3 Tbsp mirin
3 cloves garlic, minced
1 tsp ground ginger
1 tsp sesame oil
2 Tbsp sesame seeds
2-3 green onions, sliced
Rice & vegetables for serving

  1.  Remove any excess fat from chicken
  2. Place chicken in IP.
  3. Whisk together soy sauce, honey, mirin, garlic, ginger and sesame oil and pour over chicken.
  4. Place lid on IP, closing the lid and setting vent to ‘sealing’.
  5. Set on ‘Manual, High Pressure’ for 6 minutes.
  6. When the timer goes off do a Quick Pressure Release.  When all of the pressure has been released, remove the lid and remove the chicken and set to the side.
  7. Turn the IP on saute and gently boil until the sauce is thick and sticky, about 7 or 8 minutes.
  8. Place the chicken back in the IP stirring to coat and then heat through.
  9. Serve over rice with your favorite veggie.  Don’t forget to sprinkle with the sesame seeds.


Instant Pot Creamy Chicken & Noodles

Try this, you’ll like it!  Chicken, noodles, veggies all in a creamy sauce…what’s not to like about this comforting dish?!

  • 1 pound boneless cooked chicken, cubed or shredded
  • 16 oz bag frozen mixed vegetable
  • 16oz egg noodles
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper, to taste
  1.  Add chicken, vegetable and noodles to Instant Pot.
  2.  Sprinkle garlic powder, onion powder, salt and pepper over all.
  3.  Pour four cups chicken broth over top of everything.
  4.  Place lid on and lock in place.  Be sure vent is set to ‘Sealing’.
  5.  Cook on Manual, High Pressure for 5 minutes.
  6.  When timer goes off, turn IP OFF and then do a 5 minute Natural Pressure Release (NPR).
  7.  After five minutes, turn the vent to ‘Venting’ and release any remaining pressure.
  8.  Give the contents a good stir to incorporate everything.
  9.  Turn the IP to ‘Saute’.
  10.  Stir in the heavy cream and let it cook for 2-3 minutes or until it thickens into a sauce-like consistency.

Instant Pot Chicken Paprika

  • 3 tablespoons light olive oil
  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 white onion, peeled and sliced
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 green bell pepper, seeded and sliced
  • 1 tablespoon Hungarian paprika, sweet or hot
  • 1/4 cup tomato sauce
  • 1 cup chicken broth
  • salt, to taste
  • 1 ¼ cups sour cream
  • 2 tablespoons all-purpose flour

Turn Instant Pot on Saute and lightly brown chicken, on both sides, in olive oil.

Remove chicken to plate when browned.

Add onions and peppers to pot and lightly saute for a couple of minutes.

Combine the chicken broth, tomato sauce and paprika until nicely blended.

Add chicken broth, tomato sauce and paprika to put and let saute for a minute or so…just enough to let the flavors mingle a bit.  Add the chicken back to the pot.

Turn IP off.  Put the lid on the IP and make sure that the pressure valve is in the ‘closed’ position.  Set the IP to ‘Manual’ and cook on ‘High pressure’ for 12 minutes.

When the timer goes off do a Natural Pressure Release (NPR) for about 5 minutes and then do a Quick Release (QR) to release any remaining pressure and turn the IP off.

Remove chicken from pot and set aside.  Turn the IP on ‘Saute’.

Combine the sour cream and flour until blended and smooth.  Add about 1/4 cup of the cooking liquid from the pot to the sour cream mixture.  (this brings the temperature of the sour cream mixture closer to that of the sauce in the pot so that it doesn’t curdle when you add the sour cream mixture to the pot) When mixed well add the cooking liquid/sour cream mixture to the IP and cook, stirring until mixture thickens.

Serve chicken over noodles or rice.

Chicken Paprika over Amish Noodles


Amish Poppy Seed Chicken

*This is a recipe that was served to us at an Amish home in northern Indiana.

Trim & slice boneless chicken breasts.  Salt lightly and refrigerate overnight.  Dip in flour and lightly brown in a small amount of oil.  Cover with sauce and bake until done – approximately 1/2 an hour at 350.


1/4 cup sour cream

1 can cream of chicken soup

Poppy seeds to taste


1 sleeve crushed Ritz crackers

1/2 stick melted butter

Mix & bake on cookie sheet at 300 to toast.

Sprinkle with crumbs and poppy seeds before serving.


Amish Parmesan Chicken Breast

*This is a recipe that was served to us at an Amish home in northern Indiana.

Trim & slice boneless chicken breasts.  Salt lightly and refrigerate overnight.

Dip chicken breasts in a mixture of 1 beaten egg and 1 cup milk, then dip in crushed saltine crackers. Brown in a small amount of oil.

Set pieces on parchment paper in baking dish.  Sprinkle with garlic salt & Parmesan cheese.  Drizzle with tomato sauce.

Cover with another sheet of parchment paper and bake at 300 to reheat.

Sprinkle with Mozzarella cheese before serving.

Chicken, Rice & Vegetable Bowl

2 Boneless skinless chicken breasts
Lawreys seasoning salt, to taste
Pepper, to taste
2 Corn on cob
1/2 cup sweet onion, coarsely chopped
1/2 cup red pepper, coarsely chopped
1 avocado, sliced
4 spears asparagus
1 Tablespoon Extra Virgin Olive Oil
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 cup rice
2 cups chicken broth
Salad dressing of choice – we used Ranch and Thousand Island

Season chicken breast with Lawrey’s and pepper to your liking.  Grill chicken til thoroughly cooked.  Thinly slice.

While chicken is cooking put corn on grill and grill long on all sides to obtain small amounts of char.  When done, use a knife to cut the kernels off the cob.

Marinate asparagus in Extra Virgin Olive Oil, salt, pepper & garlic powder for 15 minutes or so and then place on grill for a few minutes…do not over cook or it will be mushy.  Cut into thirds when done.

Saute onions and peppers just enough to cook through, leaving them tender crisp.  You can either saute on stove top or in a grill pan on the grill.

Cook rice according to package directions.  (I used a microwave cooker…it’s perfect!)

Assemble your bowl:  Rice, peppers & onions, asparagus, corn on the cob, chicken.  Lightly drizzle salad dressing over top and add sliced avocados.


After mixing everything up



Instant Pot Chicken Alfredo

8 ounces dried fettuccine noodles or whatever variety you choose, broken into thirds
2 cups of water
1 – 15 ounce jar of Alfredo sauce
1 cup (fresh or frozen) chicken, diced
2 teaspoons chicken base
1 tablespoon garlic, minced
½ teaspoons ground pepper
Parmesan cheese for garnish (optional)

  1. Place water, chicken base, garlic, noodles and chicken into Instant Pot.
  2. If using frozen chicken, set timer to 2 minutes.  If using uncooked chicken set timer to 3 minutes.  Cook at HIGH PRESSURE on Manual and do a Quick Pressure Release (QR) when the timer goes off.  Once pressure has been released, turn off the machine.
  3. Once pressure has been released, unlock and remove the lid, being careful to watch for any remaining steam. Stir the pasta and cooking water briefly. If needed, remove the pot and drain excess cooking water.
  4. Add the Alfredo sauce and  pepper to the pasta.  Mix well.  Garnish with a small amount of grated Parmesan cheese, if desired.  Serve immediately.

Honey Garlic Chicken Stir Fry

  • 1 tablespoon + 1 teaspoon vegetable, divided
  • 1 cup thinly sliced carrots
  • 2 cups broccoli 
  • 1 lb boneless chicken breasts, diced
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce (I used about 1/2 of this)
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • salt and pepper to taste
  1. Heat 1 teaspoon of oil in a large skillet over medium heat.

  2. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.

  3. Remove the vegetables from the skillet; place them on a plate and cover.

  4. Turn skillet on high heat and  add the remaining tablespoon of oil.

  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer.  Cook for 3-4 minutes on each side until golden brown and cooked through.

  6. Add the garlic to the pan and cook for 30 seconds.

  7. In a bowl whisk together the chicken broth, honey and soy sauce.

  8. In a small bowl mix the cornstarch with a tablespoon of cold water.

  9. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.

  10. Add the cornstarch and bring to a boil; cook until sauce has started to thicken.

  11. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

  12. Serve with rice.


Air Fryer Wings

These were a big hit with my family.  We all enjoyed these yummy wings.  They were crispy and tender and cooked just right…a definite do again and again.

1 bag Frozen wings


BBQ Sauce

Place frozen wings in fryer basket and lightly spray with extra virgin olive oil (EVOO).  Set to 400 degrees and cook for 40 minutes, shaking basket or turning wings every 10 minutes.  Each time you stir the wings lightly spray the top wings with EVOO.

When the timer goes off pour a small amount of BBQ sauce over wings and stir wings until all wings are lightly coated in sauce.

Turn the air fryer on to 400 degrees and cook another 6 minutes, turning halfway.

**You could use any kind of sauce:  teriyaki, hot sauce, etc…or even one of your own making.

Air Fryer CopyCat Chic-Fil-A Sandwiches

  • 2 boneless skinless chicken breasts
  • 1/2 cup dill pickle juice
  • 2 eggs
  • 1/2 cup milk
  • 1 cup all purpose flour
  • 2 Tablespoons powdered sugar
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon extra virgin olive oil
  • 4 hamburger buns, toasted
  • 8 (or more) dill pickle chips
  1. Place chicken breasts into a storage bad and pound with meat mallet or rolling pin to about a 1/2 inch thickness.

  2. Cut chicken breasts into halves or thirds depending on the size.

  3. Place chicken back into storage bag and pour in pickle juice.  Let marinate in the refrigerator for at least 30 minutes.

  4. In a medium bowl, beat egg and the milk until completely combined.

  5. In another bowl, combine flour and all spices.

  6. Dip chicken pieces into egg mixture and then into flour mixture, completely coating each piece.  Shake off any excess flour.

  7. Spray the bottom of your Air Fryer with oil.

  8. Place chicken into air fryer and spray the top of each piece of chicken with oil.

  9. Cook at 370 degrees for 12 minutes.  Halfway through cook time, carefully flip chicken and spray top of each piece with oil.  Cook for remaining 6 minutes.

  10. Raise the temperature to 400 degrees and cook for an additional four minutes, flipping halfway through.

  11. Serve on toasted buns, with pickle chips and a small dollop of mayonnaise, if desired.