DUMP AND GO 3 Ingredient Instant Pot Recipes

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We have a NEW INSTANT POT COOKBOOK! PREORDER HERE: https://amzn.to/2Xi53Ar • Did you see our new Instant Pot Course? Grab if for yourself or if you need a good gift idea! https://www.instantcookingcourse.com/... • If you need some easy recipes for the Instant Pot, I've got you covered! These recipes are 3 ingredients and delicious! The best part is you can dump everything in, and dinner will be ready in just a few minutes! • Want more Dump and Go recipes? These are some of my favorites! • • 3 Healthy DUMP AND GO Instant Pot Rec... • Find the Recipes here: • Creamy Turmeric Chicken: • Ingredients: • 3 pounds of chicken breasts • 1 Can of Coconut Milk (make sure you shake it) • 1 Tablespoon of Turmeric • Put chicken in the bottom of the Instant Pot, then add the other ingredients. • Make sure the knob is turned to sealing and set the timer for 25 minutes. • (25 minutes for frozen chicken, 20 for thawed chicken) • Turn the knob to venting when the timer is done and shred your chicken. Serve over rice or cauliflower rice. • 4 cups Pinto Beans dry • 3 tbsp Taco Seasoning • 1 cup Salsa, medium hot use mild or hot • 6 cups Water • Directions: • Rinse the dry pinto beans in clean water. Add these to the Inner pot along with Taco Seasoning and Salsa. • Add 5 cups of water to the pot. Close the lid. Set the valve on SEALING. Press the Pressure Cook/Manual Button and set it to HIGH/MORE. Set the timer for 60 to 70 minutes. • If you are wondering that 60 to 70 minutes is too long, then it is not. For refried beans, we need beans to be cooked soft and ready to be mushed. • Once the time is up and you hear the beep let it release naturally. When the pressure valve goes down, open the lid carefully. • If you think your beans look dry and need more water, then add 1 cup of water. Stir it. Once the Pinto Beans are cooled down a bit, smash the cooked beans. I used a potato masher but you can use an immersion hand blender or use a high-speed blender. You decide the consistency of your REFRIED BEANS. • Your flavorful REFRIED BEANS are ready. You can store these in the refrigerator for up to a week. You can easily freeze these beans in individual portions. Read the post above the recipe card on instructions on freezing, thawing and reheating the refried beans. • This recipe is made with 4 cups dry pinto beans so it is a lot of beans. I made a big batch to freeze some since we use a lot of it. You may easily half the recipe. Season as required. • Chicken and Sweet Potatoes: • Ingredients: • 1 - 2 pounds of chicken • 2 sweet potatoes • Buffalo Sauce • Put your chicken in the bottom of the Instant Pot. Add your trivet on top of the chicken. Add your sweet potatoes on top of the trivet. Add 1 cup of water on top of sweet potatoes and chicken. • Close the lid and set the knob to sealing. Cook for 25 minutes if chicken is frozen and 20 if chicken is thawed. • Turn the knob to venting when it is done. Take out the potatoes and cut in half. Shred your chicken and put on top of the sweet potato. Add a little buffalo sauce on top and serve. • Here is my FAVORITE Instant Pot - The Instant Pot Duo: https://amzn.to/33u4Wll • Want to Join our Instant Pot Facebook group? You can join here: Find the Facebook Group HERE: / 2001727599891399 • Don't miss another recipe and sign up for our Instant Pot email list here: http://bit.ly/YOUTUBEEmailSignUP • Cinematography and Editing Provided by: Adam Moffat (www.adammoffat.com) • #DUMPandGo #3IngredientRecipes #InstantPotRecipes

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