EASY Sheet Pan Parmesan Pesto Chicken and Veggies

From: Carlsbadcravings with little adaptation

Chicken and Vegetables

• 2 cups red potatoes 1/2" up to 1" inch cubes (no bigger!)
• 1 cup THINLY sliced carrots
• 3/4 to 1 pound chicken breasts cut into 1” chunks
• 3 cups broccoli medium size florets
• 1 small zucchini quartered and sliced
• 1/2 cup freshly grated Parmesan cheese (opt, I forgot to add, and it was still great!)

Pesto Mix

• 1/3 cup basil pesto
• 1 tablespoon olive oil
• 2 teaspoons ranch dry seasoning mix
• 3-4 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 400 degrees F.
2. Whisk together all of the Pesto Mix ingredients in a small bowl. Set aside.
3. Line a Jelly Roll Pan (10x15) with foil (opt) and lightly spray with cooking spray. In large bowl add potatoes, carrots, and 2 1/2 tablespoons Pesto Mix. Toss until evenly combined then spread in a single layer on pan. Roast for 15-20 minutes depending on size.
4. In the meantime, chop your broccoli and chicken then add to the bowl with the remaining Pesto Mix and stir until evenly coated.
5. Remove pan from oven and push potatoes and carrots to one side of the pan (keep in a single layer). Add coated chicken and broccoli and spread in a single layer.
6. Bake for 10 minutes. 
7. Add zucchini and bake 10 minutes more.
8. Remove pan from oven and evenly sprinkle with Parmesan cheese. Return to oven and bake 5-10 additional minutes OR until chicken is cooked through, and vegetables are tender. Broil if desired to brown cheese and vegetables.

Brittany's Salsa

Recipe from Brittany Mitchell

Mild-Medium temperature:

• 24 c tomatoes (Just leave skins on, chop up in food processor) 
• 5 green peppers (5 c)
• 6 large onions (5 c)
• 3 jalepenos, seeded (*Brittany's=4)
• 5 Anaheim peppers 
• 1/2-2 habanero pepper, seeded (*Brittany's=5)
• 3 serrano peppers, seeded (*Brittany's=5)
• 2 bunch cilantro (opt)
• 5 Tbs garlic
• 1/3 c canning salt (kosher salt)
• 1/2 c vinegar

Chop tomatoes, peppers, onions, hot peppers, garlic, and cilantro in food processor.  Mix all in canning pot and add salt and vinegar.

Bring to a boil and simmer uncovered 25 min.  While simmering, heat canner with water and prepare jars, lids, etc.

Pour salsa into hot jars (makes about 14 pints) up to neck (about 1/2" headspace).  Wipe, top with lids and rings.  Place in canner of steamy but not boiling water.  Cover with 1" water.  Heat to a boiling.  Once boiling process 25 min.  Move onto towels to cool.

3/4 batch (mild-medium)
18 c tomatoes
3 3/4 c peppers
3 3/4 c onion (4 1/2 onions)
2 jalepenos, seeded
3 anaheim peppers
1 habanero, seeded
2 serrano peppers, seeded
1 bunch cilantro
3 3/4 Tbs garlic
1/4 c kosher salt (plus a little more)
1/4 c + 2 Tbs vinegar

(Makes about 10 pints)

Roasted Zucchini and Sweet Potato

1 Zucchini
1 Sweet Potato
Salt
Pepper

Cut in slices and then in fourths.  Place on baking sheet.  Add 2 Tbs olive oil.  Sprinkle salt and pepper. over..  Mix around with hands.

Bake at 400 about 40 minutes.

Kashina's Zucchini Brownies

2 c flour
1 1/2 c sugar
1 tsp salt
1 1/2 tsp soda
1/4 c cocoa
2 c grated zucchini
1/2 c oil
2 tsp vanilla
approx 1 c chocolate chips

Combine dry ingredients in a large bowl.  Add zucchini, oil, and vanilla and mix well.  (No eggs!  It's fine.batter seems dry, zucchini moistens it up).  Top with chocolate chips.

Bake at 350 in a greased 9x13 pan for 34 min.

Canning Peaches!!

*About 10 (picked from the tree) peaches fill a jar

Get ready:

1. Sanitize quart jars, rings
2. Start heating two large pots of water on stove (my big normal cooking pot and huge canning pot).  Bring to a high simmer
3. Rinse peaches (?)
4. Get a few large containers of cold water with ice cubes ready.
5. Fill waterbath canner so it'll be ready to put on stove after peaches are done.
6. Get 6 c water ready to boil in microwave (you'll add 1 c sugar)
7. Get a small saucepan ready with lids

Go!

1. Place peaches in hot water (about 12 in big-smaller pot, 24 in large canning pot) for 1 min.  
2. Move to cold water (for 7 quarts I did about two batches in each pot).
3. Place Waterbath canner on stove and get it heating.
4. Cut around peach, remove skins, pit, and slice or dice.
5. Use funnel to fill jars with peaches. Fill to the neck (will sink a little but don't fill much more than that.
6. When there's only a couple jars left to fill, boil the 6 c water.  Add 1 c sugar and stir until dissolved.  
7. Also get the saucepan with lids heating.  Bring to a boil.
8. Fill the jars with the syrup, leaving 1/2" headspace.
9. Wipe tops, place lids on, and secure with rings.
10. Place in canner-not boiling, but hot.
11. Water should cover about 1".
12. Bring to a boil, then process 25 min.
13. When done let the jars sit a few minutes before pulling out.  (lift rack up, and leave in pot)
14. Remove to rest on towels.

Here's a good link.

Scotcheroos

From:  Geniuskitchen.com

1 c sugar
1 c white corn syrup (Karo)
2 Tbs butter
1 c creamy peanut butter
6 c rice krispies

1/2 c semi-sweet chocolate chips
1 1/2 c milk chocolate chips
1 c butterscotch chips

In a heavy saucepan cook sugar, syrup, and butter over a medium heat, until sugar is dissolved. 
Remove from heat and add peanut butter. 
Place rice krispies in a large bowl and gently stir in syrup mixture until krispies are coated and press firmly into a buttered 9x13" pan.

In a double-broiler melt butterscotch and chocolate chips until soft and creamy.  Then pour and spread over the bars.

When they are cool you can cut.

Creamy Potato Salad

Creamy Potato Salad

This recipe is slightly adapted from the from the all-new ultimate Southern Living Cookbook

4 pounds small red potatoes (No need to peel)

1 ½ c light mayonnaise 

1 ½ c light sour cream 

1 ½ t prepared horseradish 

1 t salt

½ t celery seeds

1 c chopped fresh parsley (use a little less, then add some on top)

1 bunch green onions, finely chopped (leave a little for the top)

Cook potatoes in boiling water to cover about 30 minutes. Drain and cool. Cut into bite-sized chunks.

Stir together mayonnaise - green onions Gently stir into potatoes.

Cover and chill. Top with the extra green onions and parsley. 

Roasted Asparagus

From Mel's kitchen cafe (for penne with roasted asparagus)

• 1 to 2 pounds fresh asparagus spears
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

Cut asparagus into 1" pieces, discard tough bottoms.  Place in rimmed baking sheet.  Drizzle oil over and salt a pepper.  Mix evenly.

Bake at 400 about 10 min. or until tender.

Caitlyn's Stir Fry

Combine sauce ingredients: 
2 1/2 tsp cornstarch
1/3 c soy sauce
1/4 c chicken broth
2 tsp sesame oil (opt)

 Take 1/4 c sauce out and put with chicken in plastic bag to marinate at least 20 min:
1 to 1 1/2 lb chicken breast, sliced 

To the rest of the sauce add:
1/2 c chicken broth
2 Tbs sugar
1/2 Tbs Worcestershire sauce
1/4 tsp chili powder
1/2 tsp ginger powder

Discard marinade from chicken and stir-fry.  Remove chicken and keep warm.

Stir-fry onions, garlic, carrots a few minutes, add then broccoli for 3 min.  Add zucchini and yellow squash for another 3-5 min, until getting tender.  Return chicken to the pan and reserved broth mixture.  Bring to a boil, cook and stir for 2 min or until thickened.  At the end add the edamame.

1 onion 

3 cloves garlic
2 large carrots
2 heads broccoli
1 zucchini
1 yellow squash
Edamame (opt)

Serve over white or brown rice (2 c uncooked)
Great topped with roasted almonds or peanuts and sesame seeds!


Just sauce ingredients (if doing meatless or adding chicken later)
Combine sauce ingredients: 
2 1/2 tsp cornstarch
1/3 c soy sauce
3/4 c chicken broth
2 tsp sesame oil (opt)
2 Tbs sugar
1/2 Tbs Worcestershire sauce
1/4 tsp chili powder
1/2 tsp ginger powder


This is from my friend, Caitlyn, with adaptions.

Chili-Lime Chicken Wrap

Chili-lime chicken, sliced (recipe below, or use any marinated chicken-Mesquite is good)
Avocado, sliced, or guacamole
Whole wheat or white tortilla
Pineapple (grilled if desired, or not)
Tomatoes (opt)
Cheese (opt)

Warm chicken if cooled.  On tortilla, spread avocado, chicken, cheese, pineapple and tomatoes.  Wrap up.

**From Brittany Mitchell

Chili-Lime Chicken Marinade
1 lb chicken breasts, pounded or cut to 1/2" thickness
2 Tbs olive oil
1 tsp chili powder
1/4-1/2 tsp chipotle chili powder (optional for more heat)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
Lime zest from 1 lime
Fresh-squeezed lime juice form 1 lime (about 2 Tbs)

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow to sit for 30 min at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.

Grill or cook on stovetop
Stove:  heat large skillet over medium-high heat.  Once very hot add chicken and cook, undisturbed for 3-5 min, or unil nicely browned.  Turn chicken over, cover and reduce heat to medium.  Cook for approx 5-7 more minutes, or until cooked through.  Rest 5 min. before slicing.

**Really yummy grilled chicken!!**

Zucchini Boats

3-4 medium zucchini (enough to fit a 9x13 pan)
1/2-1 lb ground beef/turkey/sausage
1 med onion
1 clove garlic
1/3 c Tbs red/green pepper
Pinch of salt, rosemary, marjoram, pepper (thyme was also on the list)
2/3 c Parmesan cheese
2/3 c cracker crumbs (about 1/2 stack of Ritz)
1 c (8 ounces) tomato sauce
1/4 c water
1 tsp chicken bouillon

• Wash zucchini.  Cut lengthwise and then in half if too big to fit in 9x13.  
• Scoop out insides and chop up.  Place shells in 9x13 pan.
• Saute beef, onion, garlic, green pepper, and zucchini pulp for 5 minutes.   Add salt, herbs, and all but 1/3 Tbs cheese, and all but 1/4 c crumbs.  
• Heap mixture into zucchini boats.  
• Mix tomato sauce, water, and bouillon and pour over zucchini mixture.  Sprinkle with remaining crumbs and cheese.
• Bake at 375 for about 30 min covered, then 10-15 min uncovered.  Total about 45 min.

Strawberry Freezer Jam

To make the biggest batch- 10 cups

• Prepare jars- enough to fit 10 cups jam.
• Wash about 4 lbs strawberries, remove stems.  
• Blend strawberries in the food processor to make 6 2/3 c
• Heat 1 2/3 c apple juice with strawberry puree in large saucepan over med-high heat.
• Gradually stir in 7 1/2 Tbs low or no sugar pectin.
• Add about 1/2 tsp butter
• Bring mixture to a full, rolling boil over high heat, that cannot be stirred down, stirring constantly
• Add up to 2 1/2 c sugar
• Return to a full, rolling boil.  Boil hard 1 min, stirring constantly.  Remove from heat.  
• Pour into jars.  Cool at least 30 min, then refrigerate or freeze.

*Can also process jam.

*Try 7 1/2 c strawberries and only 2 c sugar??

From Ball site.  HERE

Play Dough

BEST EVER NO-COOK PLAY DOUGH RECIPE

You need:

• 2 cups all purpose flour
• 1/2 cup salt
• 2 tablespoons cream of tartar
• 2 Tbs oil- baby oil or coconut also work
• slightly less than 1.5 cups boiling water (adding in increments until it feels just right)
• food coloring
• few drops glycerin (optional)

Method:

• Mix the flour, salt, cream of tartar and then oil in a large mixing bowl 
• Add food coloring TO the boiling water then into the dry ingredients
• Stir continuously until it becomes a sticky, combined dough
• Add the glycerin (optional)
• Allow it to cool down then take it out of the bowl and knead it vigorously for a couple of minutes until all of the stickiness has gone. * This is the most important part of the process, so keep at it until it’s the perfect consistency!*
• If it remains a little sticky then add a touch more flour until just right

From THIS site

Easy Fish Tacos

We absolutely love these!!

Corn tortillas
Skinny fish sticks
Shredded Cheese
Avocado/guacamole
Coleslaw

1.  Make coleslaw: (Southern Living Cookbook, from Mom)
Mix all but coleslaw in a med-large bowl.  Then add coleslaw and mix together.  Refrigerate until ready to serve:

(Half Recipe- makes enough for probably 12+ tacos)  Full recipe HERE
1/4 c sugar
1/4 c mayo
1/4 c milk (can use half buttermilk- or use a little lemon juice at bottom of milk measurement)
1 1/4 Tbs lemon juice (so 1 Tbs plus a little less than a tsp)
3/4 Tbs cider vinegar (so 2 1/4 tsp)
1/4 tsp salt
sprinkle of pepper
10-14 oz bagged coleslaw mix

2.  Heat fish sticks.
3. Shred cheese
4. Make guacamole with avacados
5 Heat corn tortillas:
Heat skillet to med-high heat.  Cook each tortilla about 15 seconds on each side.  keep warm between paper towels.

6.To serve:
Spread guacamole on bottom of tortilla.  Top with fish stick, cheese, and coleslaw.

Corn on the Cob Instant Pot

Husk corn.

Add 2 c water to IP.

Place corn on trivet in Instant pot.

Lock lid in place and set for 3 minutes on high pressure.

When it beeps, quick release the pressure.

Oatmeal Chocolate Chunk Bars

yield: 9x13-inch pan

OATMEAL CHOCOLATE CHUNK BARS

PREP TIME: 15 MINS

 

COOK TIME: 18-20 MINS

Mel's Kitchen Cafe

INGREDIENTS:

• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup oatmeal (quick oats or rolled oats)
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 12 ounces semi sweet chocolate chunks or chocolate chips

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly coat a 9X13-inch baking pan with cooking spray and set aside.
2. Whisk together dry ingredients in a small bowl and set aside. In a large bowl with a handheld electric mixer or a stand mixer, beat butter, sugars, egg and vanilla until fluffy, about 2-3 minutes. Add the dry ingredients and chocolate chips together. Mix until combined. Press into the prepared pan and bake for 18-20 minutes until light golden brown. Don’t overbake! These bars are definitely better underbaked by just a few minutes rather than being overbaked so watch them carefully. Let cool completely on a wire rack before slicing into squares.

NOTES:

I almost always double this recipe and press the dough into a large 11X17-inch rimmmed sheet pan. They are delicious with any assortment of chocolate chips (butterscotch, mint, etc.).

Twice Baked Broccoli and Cheese Potatoes

author bakerbynature

yield 8 twice-baked potatoes

Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

Ingredients

• 4 medium russet potatoes, washed well and dried (or 6 med-large in the bag)
• 1 teaspoon olive oil (opt)
• 3 and 1/2 tablespoons salted butter, very soft (2 Tbs)
• 1/2 cup non-fat Greek yogurt or sour cream (1/3 c)
• 1/4 cup buttermilk   (1/4 milk)
• 1/2 teaspoon salt (less)
• 1/2 teaspoon pepper (1/4 tsp)
• 3/4 teaspoon chives (skip)
• 3/4 teaspoon garlic powder (1/2 tsp)
• 1/2 teaspoon onion powder (1/4 tsp)
• 1/2 teaspoon dried onion flakes (skip)
• 1/2 teaspoon dried dill weed (1/4 tsp)
• 1/2 teaspoon paprika (1/4 tsp)
• 1 and 1/2 - 2 cups cooked broccoli, chopped small
• 2 cups cheddar cheese, shredded, divided (1 c)

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.  
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. (Or cook in the instant pot or crock pot) Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Haylee's Chicken Marinade

Delicious plain or on a salad!!
Great on Winger's Sticky Finger salad.  (Don't put the dressing over the chicken, just serve it on the salad like a dressing with the Ranch)

1 orange
1 lemon
1 lime
(juice these and add enough extra to make 1 c)
1/4 c soy sauce
1/2 c oil
2 Tbs brown sugar

Marinate about 2 lbs chicken for 1-2 days in this.

Chinese Chicken Salad

Salad:
1 head lettuce (romaine, leaf, or combination)
2 Tbs toasted sesame seeds
1/2 c. sliced and toasted almonds (bake on cookie sheet at 400 for 7-10 min. watch)
1 pkg Ramen noodles, broken
1 can mandarin oranges, drained
1 can sliced water chestnuts, sliced again
Green onions, sliced
1-2 c shredded chicken (best if you simmer about 3 chicken breasts in :1/2 c soy sauce, 1 1/2 c-ish water, 1 tsp ginger, then shred when cooked.  This of course makes way more than you need.  I freeze in 1 c. bags for later)

Dressing:
1/4 c canola oil
2 Tbs sugar
1 tsp salt
3 Tbs rice vinegar
(drops of sesame oil optional)

Roasted Butternut Squash

1 squash, peeled and cubed into 1" pieces or smaller.

Place in 9x13" pan or cookie sheet.

Pour 2 Tbs olive oil over and mix.

Sprinkle garlic powder, course salt, and pepper over.  Mix again.

Bake uncovered 20-30 min at 375.

Cami's Enchiladas

1 lb ground beef (half turkey)
1 onion, chopped
1 c black beans
1/2 tsp salt
1/4 tsp pepper
1 (10 oz) can cream of mushroom soup
1 (10 oz) can mild red enchilada sauce
7 (10") flour tortillas
1- 1 1/2 c grated cheddar cheese
Green onions, opt
Iceberg lettuce shreds
Sour cream, opt
Guacamole, opt
Tomatoes, opt

1. Brown ground beef and onion, drain.  Add black beans, salt, pepper.
2. In bowl combine mushroom soup and enchilada sauce.  Set aside.
3. Pour 1/3 of the soup/sauce mixture on bottom of sprayed 9x13 pan.
4. Heat tortillas for 20 seconds in the microwave to soften.  Set out.  
5. Put a small plop of sauce on each tortilla.  Smooth onto the tortilla down the center.
6. Place about 1/3 c meat mixture on each tortilla.  Add 1-2 Tbs cheese to each one.  
7. Roll up and place seam side down in 9x13 pan.
8. Cover with remaining sauce and cheese.  Top with green onions.

Bake at 375 for about 30-40 min or until bubbly, hot and melted.

Serve over lettuce shreds and top with sour cream, guac, and tomatoes.

Haylee's Tomato Sauce

(To go on Lasagna Swirls)

1 large onion
2 cloves garlic
3 Tbs butter
2- 1 lb 12 oz can crushed tomatoes (2 pint size homeade)
16 oz tomato sauce
2 Tbs sugar
2 Tbs olive oil
2 tsp basil
1 tsp Italian Seasoning
Pinch of red pepper flakes
Salt and pepper to taste
(Top with parmesan cheese)

Saute onion and garlic in butter.  Combine the rest of the ingredients and simmer 10 min.
Cook earlier on and simmer for a longer (cover after the first 10 min), or stick in the crockpot.

Spinach Lasagna Swirls

8 oz lasagna noodles
2-10 packages frozen chopped spinach, thawed and well drained
1 lb ricotta cheese
1 c grated parmesan cheese, divided
8 oz cream cheese
8 oz mozzarella cheese
1/2 tsp basil
1/4 tsp oregano
salt and pepper to taste

To make the swirls:
cook the noodles and set on wax paper to dry.
Beat the rest of the ingredients together until well blended.
Lay out each lasagna noodle and spoon about 1/2 c filling onto each one.  Roll up jelly-roll fashion.  Place in 9x13 plan coil side up.  Pour sauce over the rolls and top with parmesan cheese.
Bake loosely covered at 350 for 30-40 min until heated through and mozzarella in filling is melted.

Quick and Easy Breakfast Casserole

4 slices good white bread, crusts removed and cubed.
1/2-1 c ham or lb sausage or bacon
1 c shredded cheese
6 eggs
2 c milk
1 tsp salt
dash of pepper

Place cubed bread in 9x13 dish.  Top with ham, then cheese.
Mix eggs, milk, salt and pepper together.  Pour over the top.

Bake at 350 for 40-45 min
Can be prepared the night before, covered and refrigerated until time to bake.  (uncover when you bake it)

From Celia Spaulding

Penne with Roasted Aspargus and Balsamic Butter

yield: 6 servings

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER

PREP TIME: 10 MINS

COOK TIME: 20 MINS

INGREDIENTS:

ROASTED ASPARAGUS:

•  2 pounds fresh asparagus spears (2 bunches)
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

BALSAMIC REDUCTION:

• 1/2 cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• Pinch of black pepper
• 1/2 teaspoon coarse, kosher salt

PASTA:

• 12 oz penne pasta, regular or whole wheat
• 3 tablespoons butter, cut into pieces 
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Cut the asparagus spears into 1-inch pieces. Place the asparagus on a large, rimmed baking sheet and toss with the olive oil, salt and pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, add the vinegar to a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes.
3. Stir in the brown sugar, pepper and salt. Remove from the heat.
4. Cook the penne in a large pot of lightly salted boiling water until al dente (or desired tenderness), according to package directions. Drain the pasta and return to the pot.
5. Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
6. Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
7. Serve immediately with extra Parmesan cheese, for serving, if desired.

From: Mels Kitchen Cafe (her recipe calls for 1-2 lbs of asparagus 16 oz pasta, and 4 Tbs butter)

Butternut or Spaghetti Squash in the Instant Pot

• Wash skin
• Cut in fourths, scoop out seeds (can just to halves for spaghetti squash)
• Place on trivet in Instant Pot
• Add 1 c water to the bottom
• Cook manually on high pressure 7 min.
• Let vent naturally for 10 min, then can quick release.