I thought it would be fun to share what photos and videos are trending on our Instagram profiles each week!
Yes, profiles. Plural.
We have 3 – one for $5 Dinners, one for FreezEasy and the newest one about Instant Pot Dinners!
We would LOVE to feature your dinner when you make one of our recipes…simply use the hashtags on your post or in the comments on your post, so we’ll see it! We adore seeing your dinners and hearing how you enjoy them!
You can follow each one by tapping below…
@5DollarDinners – #5DollarDinners
@FreezEasy – #FreezEasy #MyFreezEasy
@InstantPotDinners – #InstantPotDinners #EPC101
And now…here’s what’s trending this week…
Comfort Food in a Skillet!!! Check out this Recipe: Chicken Pesto Tortellini Skillet 2 large boneless chicken breasts 1 Tbsp olive oil 1 red bell pepper 1/2 cup white cooking wine 1 cup chicken stock 1 cup pesto 20 oz. fresh or frozen tortellini 2 cups heavy cream \ Salt and pepper Cut the chicken breasts into bite-size pieces. Seed and finely chop the red bell pepper. In a large skillet, add the olive oil and saute the chicken pieces for 2 to 3 minutes. Stir in the chopped red bell peppers, white wine, chicken stock and bring to bubbling. Stir in the pesto and heavy cream, until thin sauce forms. Then float in the tortellini. Cover with lid, reduce heat to low and let simmer for 10 to 15 minutes, or until chicken is cooked through and tortellini softened. Become a FreezEasy member to receive more freezer meal recipes! http://bit.ly/myfreezeasydeets
Ok here is my Ultimate Instant Pot Shredded Chicken recipe! It is a game changer. I make it ahead of time in the #IP, shred & season and freeze for other meals! #momwin all the way! Yield – 8 servings Preparation Time – 5 minutes Cooking Time – 15 minutes * 4 small boneless, skinless chicken breasts * 8 boneless, skinless chicken thighs * 1 cup water * 1/2 cup chicken stock * 1 Tbsp vinegar * Salt and pepper, to taste * Add the chicken breasts, chicken thighs, water, chicken stock and vinegar to the Instant Pot or EPC insert. * Set to Sealing. * Manual, High for 15 minutes. * (If cooking from partially frozen or frozen, cook on Manual, High for 22-25 minutes.) * Quick Release. * Shred with 2 forks, strain off excess liquid. Season with salt and pepper to taste. * If you plan to freeze it, let it cool completely before adding to baggies with bag holders and freezing. Get more recipes here @ www.electricpressurecooking101.com