Instant Pot Chicken Piccata

One of my favorite combination of flavors involves lemon, butter, olive oil, and garlic…but really, who wouldn’t like that? This Instant Pot chicken piccata recipe is a simple one pot meal that combines the functions of sautéing and pressure cooking to create the most delectable chicken and juices to pour over your favorite pasta, rice, or veggies.

Ingredients

1 1/2 lbs boneless, skinless chicken breast, cut thin or in strips (I bought tenderloins)

1/4 cup all purpose flour

2 tbsp olive oil

2 tbsp butter

2 lemons

1 clove garlic, minced

2 small shallots, finely diced

1 cup chicken broth

1/4 cup capers, rinsed and drained

Salt and pepper, to taste

Directions

  1. Pat chicken dry. If it is a thicker breast, butterfly it and slice it into thinner pieces. I used chicken breast tenderloins and they worked perfectly!
  2. Season chicken with salt and pepper. Place flour on a plate. Toss the seasoned chicken in the flour to coat.
  3. Place your Instant Pot in “saute” mode. Melt the butter and pour the olive oil in the pot until hot. Brown the chicken in the oil and butter until golden/brown on the outside (will not be fully cooked through yet). About 2-3 minutes per side. Do this in batches, if necessary.
  4. Remove chicken to a plate.
  5. Quickly add shallots and garlic to the hot oil and butter. Stir around for about 30 seconds – 1 minute until fragrant–be very careful not to burn them!
  6. Add chicken broth into the Instant Pot to deglaze (be sure to scrape off any stuck brown bits from the bottom of the pot during this step –this will prevent a “BURN” notice when pressure cooking).
  7. Squeeze in the juice of one lemon and layer slices from the other lemon in the liquid.
  8. Add chicken back into the pot and stir together.
  9. Close your Instant Pot with the lid and set the top valve to “Sealing” mode. Set to High Pressure for 4 minutes (more time may be needed for a thicker piece of chicken).
  10. Once 4 minutes has completed, allow for a natural pressure release for 5 minutes (don’t touch anything, pot will read LO:05).
  11. Release the pressure carefully, add in the rinsed and drained capers, and serve over pasta, rice, or veggies!

**NOTE: I do not thicken the sauce because I like to pour it over pasta as a lemon/butter sauce. Feel free to thicken it with additional flour at the end!**

Season the chicken
Dredge in flour
Brown in the butter/ olive oil
Remove chicken / add shallots and garlic to the Instant Pot
Deglaze pot with chicken broth / add lemon juice and lemon slices … then mix chicken back in and pressure cook for 4 minutes!
Ready to release the pressure and add the capers!
That sauce, though…
Serve and enjoy!

Weight Watchers Freestyle SP: 6 points per serving of chicken with sauce (add more for whatever you serve it with). This recipe makes 4 servings total. Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!


Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

10-Minute Air Fryer Cheeseburgers

I’ve been hearing about how juicy and delicious air fryer hamburgers/cheeseburgers are, but I never imagined just how easy they would be. Seriously! Top 5 easiest things I’ve ever made. And you don’t have to babysit it like you would on stovetop.

Ingredients

2 hamburger patties (I get mine from the butcher section of my grocery store)

Olive oil spray

Cheese of your choice (I use pepperjack)

2 brioche buns

Toppings of choice!

Directions

  1. Lightly spray the air fryer basket with olive oil.
  2. Season hamburger patties with salt and pepper. Place in the air fryer basket.
  3. Cook at 360 degrees F for 8-12 minutes, depending on how well done you like your burgers (I did 10). Flip half way through cooking time.
  4. After cooking time is up, open the basket and add cheese to each burger. Place it back in the air fryer and cook for an additional minutes, or until cheese is melted.
  5. Toast your brioche buns and serve it up!
This is my first flip half way through cooking time!
Look how juicy the finished burgers are! Delicious!
Melt that cheese on top!
Perfect!

Weight Watchers Freestyle SP: 17 points per cheeseburger (with pepperjack cheese). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Instant Pot Chicken Pot Pies

One of my favorite things about the Instant Pot is the ability to cook something without having to watch it. Once you get it going, it does the work for you! Unfortunately with this recipe, you will need to put the pot pies in the oven to crisp up the crust, but the majority of the work will be done for you by the pressure cooker.

Ingredients

2 lbs boneless, skinless chicken breast, cubed

4 cups chicken broth

2 chicken bouillon cubes

3 tbsp butter

1 diced yellow onion

2 cups chopped carrots

2 cups cubed yellow potatoes

1 14-oz. package frozen pearl onions

1 10-oz package frozen peas

1/4 cup heavy cream

3/4 cups all purpose flour

3 tbsp dried parsley

Salt and pepper, to taste

2 packages Pillsbury Crescent Rolls

1 egg (for egg wash)

Directions

  1. Set the Instant Pot to “saute mode.” Add in butter and allow to melt. Once melted, add in onions. Stir.
  2. Add in cubed chicken and sprinkle with salt and pepper. Cook chicken until browned on the outside (not cooked through yet).
  3. Add in 2 cups of chicken broth, and make sure there are no bits of chicken stuck to the bottom of the pot. If there are, scrape them up with a wooden spoon.
  4. Add in carrots, potatoes, and frozen pearl onions. Close and lock the lid. Set to “sealing” mode.
  5. Set on high pressure mode for 8 minutes. Allow some time for the pressure to build.
  6. Once time is up, quick release to allow pressure to release.
  7. Depending on how much liquid you have, add in additional chicken broth. Add in frozen peas.
  8. Next, add in heavy cream. Determine the consistency you would like for the pot pie mixture. If serving as a soup, you may not need to thicken it. If serving as a pot pie, add flour until thickened to your liking.
  9. Ladle mixture into individual pot pie bowls on a baking sheet (this recipe makes about 8 servings).
  10. Open the crescent rolls and place two crescents over each pot pie.
  11. Beat 1 egg and mix with 1 tbsp water to create an egg wash.
  12. Brush the egg wash over each pot pie and sprinkle with salt, pepper, and parsley.
  13. Bake at 375 degrees F for 10-14 minutes.
Veggie mixture before going in!
Cook the outside of the chicken a bit on saute mode before pressure cooking.
Before cooking!
Enjoy!

Weight Watchers Freestyle SP: 12 points per pot pie. Points were calculated using the Recipe Builder on the WW app.

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Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Chicken Souvlaki in a Pita

One of my favorite go-to takeout spots is a local Greek restaurant. The flavors and the freshness usually make for a guilt-free dinner as well! The dish I tend to try at every Greek restaurant is the chicken souvlaki. I love getting it in a pita topped with fresh tomatoes, cucumbers, onions, and tzatziki sauce. Tonight, I made my own take on that, and let’s just say…my local takeout spot won’t be seeing much of me anymore!

Ingredients

For the chicken and marinade:

1.5 lbs boneless, skinless chicken breast, cut into 1 inch cubes

1/4 cup olive oil

2 tbsp fresh lemon juice

2 cloves minced garlic

2 tsp oregano OR Greek seasoning (either works!)

For the toppings:

1 yellow onion, cut into strips

2 cups tomatoes, diced

1 cucumber, diced

1/4 cup olive oil

1/4 cup red wine vinegar

salt

pepper

4 pitas

chopped romaine lettuce

Tzatziki sauce (I bought Cedar’s brand)

Directions

  1. Whisk together the olive oil, lemon juice, garlic, and oregano/Greek seasoning to make the marinade. Add in the cubed chicken breasts and allow to marinate for at least 20 minutes.
  2. As the chicken is marinating, combine the cucumber, tomatoes, olive oil, red wine vinegar, salt, and pepper.
  3. Slice the onions.
  4. Skewer the cubed chicken onto metal skewers. Heat your grill pan over medium-high heat.
  5. Place marinated chicken on heated grill pan. Allow it to cook thoroughly for a few minutes per side. Use tongs to turn skewers. Be sure to cook fully through to an internal temperature of 165 degrees F.
  6. Once chicken is cooked, remove skewers to a plate and let rest for 10 minutes.
  7. While chicken is resting, add onions to the grill pan and grill them for a few minutes (about 3 to get a little browning on the onions). Remove them with tongs.
  8. To assemble the pitas, place a layer of romaine lettuce, chicken, tomato/cucumber salad, onions, and tzatziki sauce. Wrap it up and enjoy!
Get those beautiful grill marks on the chicken!

Weight Watchers Freestyle SP: 11 points per pita with filling. Points were calculated using the Recipe Builder on the WW app.

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Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

15-Minute Chicken Fajitas

Some weekdays I get home from work and just don’t have it in me to prepare a meal. But, on those days I also realize that the amount of time it would take me to wait for a delivery meal, I could have a much healthier and easier option at my fingertips. That’s when these 15-minute chicken fajitas come into play! I buy precut fajita veggies, a simmer sauce, and stir fry chicken to make this meal SO easy and SO good! This semi-homemade meal will be sure to please everyone while giving you your night back!

Ingredients

1 yellow onion, cut into strips

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1.5 lbs chicken breast (I bought the stir fry cut chicken to make it easier!)

1 package of Frontera Fajita Skillet Sauce with chipotle + lime

Salt to taste

Pepper to taste

Cumin to taste

8 flour tortillas

2 tbsp olive oil

Directions

  1. Heat 1 tbsp of oil in a skillet. Cook fajita veggies (onion, peppers) in the oil until they start to get a golden color (about 3-5 minutes).
  2. Season chicken with salt, pepper, and cumin, to taste.
  3. Remove the veggies from the skillet to rest on a plate. Add another 1 tbsp of oil. Add in chicken, in batches if needed. Cook through until fully browned and at an internal temperature of 165 degrees F.
  4. Remove chicken to a plate. Drain excess oil from the pan.
  5. Pour fajita sauce into skillet until it starts to boil. Add the cooked chicken and veggies back into the skillet. Combine until well coated by the sauce. Let simmer for 2-5 minutes on low.
  6. Serve with heated flour tortillas!

Weight Watchers Freestyle SP: 9 points per serving (2 tortillas with fajita filling per serving!) Only 3 points with no tortillas! Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Instant Pot Beef Stew

Even though the summer months are quickly approaching, a gloomy day always gets me in the mood for a hearty soup or stew. This Instant Pot Beef Stew was a perfect cozy touch to this rainy New Jersey night!

Ingredients

1.5 lbs stew meat, cubed

1/4 cup flour

1 tsp fresh ground pepper

1 tsp kosher salt

5 tsp vegetable oil

2 tbsp red wine vinegar

1 cup red cooking wine

1 packet McCormick Beef Stew seasoning

4 cups beef broth

2 bay leaves

2 cups cubed gold potatoes

2 cups chopped carrots

2 cups chopped celery

Directions

  1. Combine the flour, salt, and pepper on a plate. Coat each piece of beef in the flour mixture.
  2. Set the Instant Pot to “Saute” mode. Pour 3 tsp of vegetable oil in. Once hot, begin browning the beef, in batches. Be sure not to overcrowd the pot. Remove each batch of browned beef to a plate once it is sufficiently browned, about 5 minutes per batch. Add additional oil between batches if needed.
  3. Remove all beef. Add in the vinegar, cooking wine, and beef broth. The pot will have a lot of brown bits stuck to it which need to be scraped up with a wooden spoon before pressure cooking (this will prevent the “BURN” notice). This is known as “deglazing.”
  4. Once the pot is sufficiently deglazed and no more brown bits are stuck to the bottom, add the beef, seasoning pack, and bay leaves into the liquid. Cancel saute mode.
  5. Set the Instant Pot to the Meat/Stew setting for 45 minutes. Flip your vent to “Sealing” mode before beginning the pressure cooking. It will take some time to build pressure before cooking time begins.
  6. After 45 minutes completes, allow the pot to naturally release pressure for 10 minutes (it will read LO:10). After the natural pressure release is complete, flip the vent to “Venting” mode to quick release the rest of the pressure. Be sure to use a hand towel or spoon to avoid steam burn.
  7. Stir beef mixture and add in vegetables.
  8. Close the pot and set back to “Sealing” mode. Pressure cook on high for 9 minutes. Complete a 10 minute natural pressure release after 9 minutes cooking time is completed (should read LO:10 again).
  9. Serve over egg noodles, rice, or on its own!

Weight Watchers Freestyle SP: 9 points per serving of beef stew (about 6 servings total). Points were calculated using the Recipe Builder on the WW app (calculate points for whatever you add separately).

Print a copy of this recipe for your recipe binder!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Instant Pot Shredded Salsa Chicken

One of my go-to Instant Pot meals for meal prepping is this easy shredded salsa chicken. You can put them in rice bowls, flour/corn tortillas, or you can just eat it on its own with all the fixings!

Ingredients

2 lbs boneless, skinless chicken breasts

1 jar salsa of choice

1 packet taco seasoning

1 cup water

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

Rice / guacamole / sour cream for creating the bowls

Directions

  1. Place the chicken breasts in your Instant Pot. Cover with 1 cup water.
  2. Close the lid of the pot and turn the valve to “Sealing.” Set on manual pressure for 9 minutes. Allow pressure to build and cook time to complete.
  3. Once 9 minutes of cook time is completed, allow for 5 minutes of natural release before flipping the valve to “Venting.”
  4. Remove the chicken and shred. Drain liquid from the pot.
  5. Place shredded chicken back in the Instant Pot and place on “Saute” mode. Add in jar of salsa, taco seasoning, and drained and rinsed corn and beans.
  6. Stir in until flavors are combined and corn softens to your liking.
  7. Serve over rice, salad, tacos, etc! Top with guacamole, sour cream, cheese, etc.

Weight Watchers Freestyle SP: 1 point per serving of chicken. Points were calculated using the Recipe Builder on the WW app (calculate points for whatever you add separately).

Print a copy of this recipe for your recipe binder!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Air Fryer Simple Adobo Chicken Thighs

Growing up, the only way we had chicken was either rotisserie or grilled chicken breasts. I recently discovered the juicy, flavorful goodness that are chicken thighs, and there’s no going back! I’ve tried to figure out the best and easiest way to cook these babies, and I think I discovered it! With just a little oil and adobo seasoning, they come out perfect in the air fryer!

Ingredients:

4 boneless, skinless chicken thighs

1 tsp olive oil (I used spray)

2 tbsp Goya Adobo seasoning

Directions:

  1. Pat your chicken thighs dry with a paper towel.
  2. Spray evenly with olive oil.
  3. Sprinkle generously with Goya Adobo seasoning.
  4. Set your air fryer to 360 degrees F.
  5. Place your chicken thighs in the air fryer, making sure they do not touch (you may have to work in batches).
  6. Cook for 22 minutes, flipping thighs over halfway through, until chicken is cooked through (an internal temperature of 165 degrees F).
  7. Slice up and serve on its own, with a side, in a salad, or however you please!
Before…
After!

Weight Watchers Freestyle SP: 6 points per serving. Points were calculated using the Recipe Builder on the WW app.

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Recipe not found
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Beef Stuffed Peppers with Cauliflower and Broccoli Rice

I’ve just recently tried stuffed peppers for the first time since I grew up without thinking I liked peppers (I was an incredibly picky eater!). I love how easy they are to assemble and how the peppers don’t only provide a container for the meat, but they provide an edible container. Kind of like a bread bowl…but without the guilt!

Ingredients

3 green bell peppers, cut in half lengthwise

1 lb ground beef, 90% lean, 10% fat

1 yellow onion, diced

Cauliflower & Broccoli rice mixture (I found mine pre-made in my local grocery story, but you can usually find cauliflower rice on its own in the freezer veggie section and just use that!)

1 tsp olive oil

28 oz. tomato sauce

1 tsp cumin

1 tsp chili powder

1 tsp paprika

1/2 tsp cayenne pepper

Salt and pepper, to taste

Cheese, to sprinkle on the peppers before cooking

Directions

  1. Set oven to preheat at 400 degrees F.
  2. In a skillet, heat olive oil and saute onions until translucent.
  3. Add in ground beef, and cook until fully brown.
  4. Sprinkle in salt, pepper, cumin, chili powder, cayenne pepper, and paprika and stir to combine with all meat.
  5. Stir in half of the tomato sauce (about 14 oz.) and heat until just starting to bubble. Add in the cauliflower/broccoli rice and stir to combine. Add in a little more salt and pepper or seasonings, to taste, if desired.
  6. Place the peppers, cut in half lengthwise, into a 9×13 baking dish. Spoon the meat and rice mixture into each pepper carefully.
  7. Pour a little extra sauce on each one. Then, carefully top with about 1 tbsp shredded cheese of your choice (I used a Mexican blend).
  8. Next, take the remaining can of tomato sauce and mix with water until it has a thinner consistency. Carefully pour about 1/2 inch of liquid into the bottom of the baking dish.
  9. Cover dish tightly with aluminum foil and place in the oven for 45 minutes.
  10. After time is up, take the dish out and uncover it, allowing the peppers to cool a bit. Serve two at a time!

Weight Watchers Freestyle SP: 3 points for one serving (1 full pepper per serving). Points were calculated using the Recipe Builder on the WW app.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Vegetarian Mexican Taco Salad with Avocado Vinaigrette

With this easy combination of corns, beans, shallots, jalapeños, and tomatoes, you can top just about anything and make it taste great. Paired with a homemade avocado yogurt vinaigrette and a crisp tortilla shell served over lettuce, this is the ultimate salad! Large and filling too!

Ingredients

For the topping:

10.5 oz container cherry tomatoes

1 can of black beans

1 can of yellow corn

1 jalapeno, diced

2 shallots, diced

1/2 tbsp canola oil

Salt and pepper to taste

For the dressing:

1/2 avocado

2 tbsp plain Greek yogurt

2 tsp sherry vinegar

2 limes

Salt and pepper to taste

For the salad:

1 head of romaine lettuce

1/2 of remaining avocado, diced for topping

Sprinkle of shredded Mexican cheese

2 flour tortillas

Directions

For the topping:

  1. Heat canola oil in a skillet until it is shimmering. Then, add diced shallots, jalapeño, and corn. Sprinkle with salt and pepper.
  2. Cook for about 4 minutes. Then, drain and rinse can of black beans. Add it to the mixture until heated through, approximately 1 minute.
  3. Take the skillet off the heat and add in tomatoes. Stir. Add a little more salt and pepper, to taste.
Add tomatoes once off the heat!

For the dressing:

  1. Slice avocado in half. Mash up in a bowl.
  2. Add in the juice of two limes (or less, to taste), 2 tbsp Greek yogurt, and 2 tsp sherry vinegar. Whisk until it creates a smooth, creamy consistency. Add in salt and pepper, to taste.

For the salad:

  1. Chop the romaine lettuce.
  2. Toss in the dressing
  3. Spray the tortilla with canola oil and sprinkle with salt. Bake in the oven at 400 degrees F until light and crispy, about 15-20 minutes. Or cook in the air fryer at 350 degrees F for 15 minutes.
  4. Layer the salad with the crispy tortilla on the bottom, then the dressed lettuce, then the tomato, bean, corn mixture. Sprinkle with fresh, diced avocado, Mexican shredded cheese, and a spritz of lime juice.
  5. Enjoy!

Weight Watchers Freestyle SP: 11 points for one serving (about 2 large servings total). 8 points if you ditch the tortilla! Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder:

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.