Instant Pot Chicken Breast

2 - 4 (1/2 - 2/3 lb each) boneless chicken breasts , skin or skinless
1  medium onion , diced
4  garlic cloves , roughly minced
2  medium carrots , chopped
1 stalk celery , chopped
1 cup unsalted chicken stock
1 - 2 tablespoons olive oil
A dash of sherry wine
1 bay leaf
A pinch of dried rosemary
A pinch of dried thyme
Few dashes of salt free onion & herb seasoning mix
Salt and black pepper to taste
Thickener
2.5 tablespoons cornstarch
3 tablespoons cold water
Instructions
Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Prepare Chicken Breasts: Pat dry the chicken breasts’ skin with paper towels. Season with generous amount of kosher salt and ground black pepper.
Brown Chicken Breasts: Pour 1 - 2 tbsp olive oil in pressure cooker. Ensure to coat oil over whole bottom of the pot. Place 2 chicken breasts (skin side down) in the Instant Pot. Do not overcrowd. Season the meat side with more kosher salt and ground black pepper. Brown the skin side (don’t touch it for 3 ½ minutes). Flip and brown the meat side for 1 ½ minutes. Remove and set aside.
*Note: If you are preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.
(not as flavorful as I'd hoped, will marinate the chicken breasts in something next time)
Sauté Onion and Garlic: Add diced onion in the pressure cooker. Sauté for roughly 2 ½ minutes until soften and lightly browned. Add minced garlic and sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.
Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 3 minutes).
Deglaze: Add a dash of sherry wine in the Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
Pressure Cook Chicken Breasts: Add 1 cup unsalted chicken stock, 1 bay leaf, a pinch of salt, rosemary, and thyme (rub the herbs with your fingers to “activate” them). Give it a quick stir and layer 2 - 4 browned chicken breasts on top. Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
Thicken Gravy: Set aside the cooked chicken breasts on a chopping board. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp cornstarch with 3 tbsp cold water. Mix it in one third at a time until desired thickness. Taste the gravy and season with more salt & black pepper if necessary. (did not make the gravy)
Serve: Slice chicken breasts & serve with gravy with your favorite side dishes.

From: pressurecookrecipes.com

Instant Pot Creamy Garlic Pork Chops

Ingredients
1 cup chicken broth
4 cloves garlic, finely chopped
1/2 teaspoon salt (1/4t salt)
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 bone-in pork loin chops (1 3/4 lb) (2 thick cut)
2 tablespoons cornstarch
2 tablespoons water
4oz cream cheese, cubed and softened (Next time I make this I am skipping the cream cheese - made it taste too salty)

Steps

1. Spray 6-quart Instant Pot insert with cooking spray. Add broth to insert. Stir in garlic, salt and pepper.
2. Add pork chops to broth mixture in insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Internal temperature of pork should be at least 145°F using instant-read thermometer. If pork is not done, select MANUAL and cook on high pressure 1 to 2 minutes longer. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3. Remove pork chops from pot, and place on plate; cover with foil to keep warm.
4. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Beat in cornstarch mixture; cook 30 to 60 seconds, beating frequently with whisk, until thickened. Select CANCEL. Beat in cream cheese with whisk until smooth. Serve over pork chops.

From: Pillsbury.com

Instant Pot Teriyaki Chicken

1 1/2lbs boneless, skinless chicken breasts or chicken thighs salt and black pepper, to taste
1/2 cup low sodium soy sauce (or can use tamari or coconut aminos for gluten free or paleo)
1/3 cup honey (use low carb sweetener as needed)
1/4 cup rice wine vinegar (or apple cider vinegar for paleo)
1 tablespoon Mirin (or dry sherry) (optional)
1 teaspoon toasted sesame oil
2 garlic cloves, minced
2 teaspoons freshly grated or minced ginger

OPTIONAL INGREDIENTS FOR SAUCE
1/2 teaspoon dark soy sauce (optional for darker carmelized color)
1/4 teaspoon red pepper chili flakes or sriracha, optional for an extra kick of heat

CORN STARCH SLURRY
2 1/2 tablespoons corn starch (or arrowroot/tapioca starch for paleo)
3 tablespoon cold water
For garnish: sliced green onions, sesame seeds
For lunch bowls: cooked rice, quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers


INSTRUCTIONS
Place the chicken in the Instant Pot. Season with salt and black pepper, to taste. Allow to marinate while you whisk together the sauce.
In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken.
Close and seal Instant Pot.
Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutest to come to pressure.
Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.
Open lid and remove chicken from Instant Pot and shred with two forks.
Press the SAUTE button on the Instant Pot. Combine the corn starch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.
Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

Original recipe and picture from Life Made Sweeter

Instant Pot Balsamic Pork Tenderloin

2.5lbs pork tenderloin
2 tbsp canola oil
1 cup chicken stock or canned low sodium chicken broth
1/2cup Brown sugar
1/4cup balsamic vinegar
2cloves garlic, minced
1tbsp worcestershire sauce
1tbsp grainy mustardor dijon
1tsp ground sage
1tsp Kosher salt
1 tsp freshly ground black pepper
1tbsp corn starch
1/4cup waterto mix with corn starch

Instructions
Instant Pot Recipe Instructions
Remove meat from fridge 30 minutes before making recipe to bring meat to room temperature. Pat tenderloin dry with paper towel and season with kosher salt
Turn your Instant pot to saute (normal), and add 2 tablespoons canola oil. Once oil begins to shimmer brown tenderloin on all sides, about 2 minutes each. Remove and set aside.
Add remaining ingredients (except corn starch and water) and return pork to Instant Pot. Set on manual for 7 minutes.
Quick release the pressure when the timer rings. Check that pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.
Turn Instant Pot to saute. Add corn starch to water and mix thoroughly. Add to Instant Pot and bring to a boil. Turn saute mode to low and simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.
Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.

Stovetop and Oven Recipe Instructions
Preheat oven to 425F.
In a dutch oven over medium high heat add canola oil. Once oil is heated through brown tenderloins.
Add chicken stock and scrape bits off bottom of pot. Add remaining ingredients (except corn starch and water) and cover with top allowing for a bit of space for steam to release.
Place in oven and cook for 15 minutes or until pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.
Put dutch oven back on stove top over medium high heat.
Add corn starch to water and mix thoroughly. Add to dutch oven and bring to a boil. Then simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.
Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.

From: Bacon is Magic

Instant Pot Roast Pork

2 pounds pork loin roast
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste
2 Tablespoons butter
1/2 medium onion , diced
4 cloves garlic , minced
2 medium carrots , chopped
2 stalks celery , chopped
1/2 cup broth or apple juice
2 Tablespoons Worcestershire sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard
2 teaspoons herbs of choice- dried or fresh (rosemary, basil, oregano, thyme etc…)
1 Tablespoon corn starch
1/4 cup water
Directions
Season pork with salt and pepper. Turn Instant Pot on "Sauté”, and add butter and melt. Add the pork loin and sear the sides of the pork loin to a nice golden brown.  Add the onions and garlic and cook until soft, about 2 minutes.
Stir in the carrots, celery, broth or apple juice, Worcestershire sauce, brown sugar, mustard, and herbs.
Close the lid, set to high pressure, and after the pressure cooker reaches full pressure,  cook for 15-30 minutes *depending on size & preferred doneness.  (These are the steps we did for our Instant Pot:  Press "Cancel" to stop the "Sauté" setting. Press the "Manual" button. Set the time to 15 minutes.)

After the cooking time is complete, press "Cancel" and carefully release the pressure. If possible, check the internal temperature of the pork loin (it should be about 145°F).
Remove the pork loin from the Instant Pot (keep the juices the Instant Pot), cover and allow the pork loin to rest for about 10 minutes, depending on how large your loin roast is and how well done you like it.
Mix together the cornstarch and water. Add to the Instant Pot with the juices. Turn Instant Pot on "Sauté” and simmer until thickened. Taste seasoning and add additional salt and pepper if desired.

From: Best Recipe Box

Instant Pot Honey Pork Chops

2 pounds Pork Chops, Boneless
½ teaspoons Sea Salt (1/4t salt)
¼ teaspoons Black Pepper
¼ cups Honey
2 tablespoons Dijon Mustard
½ tablespoons Maple Syrup
½ teaspoons peel and mince Ginger, Fresh
½ teaspoons Cinnamon. Ground
¼ teaspoons Cloves, Ground
½ C water

COOKING DIRECTIONS
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** (made 2 thick cut bone in chops using these times)
Sprinkle pork chops with salt and pepper and place in the inner pot.
Set Instant Pot to saute.
Brown pork chops on each side.
In a bowl, combine honey, dijon mustard, maple syrup, ginger, cinnamon, cloves and water.
Pour over pork chops.
Lock cover into place and seal steam nozzle.
Cook on high pressure for 15 minutes.
Naturally release pressure for 5 minutes and quick release remaining pressure.
Change setting to saute to thicken sauce for a few minutes, if desired. (did not thicken sauce, drizzled it over chops when served)

From Once a Month Meals

Instant Pot Chicken Breast

Ingredients
1 tsp dried mixed herbs
0.5 tsp paprika
0.5 tsp ground coriander
0.5 tsp ground ginger
0.5 tsp ground garlic
Salt
Ground black pepper
3/4C chicken stock
2 tbsp olive oil
1lb  (3) skinless boneless chicken breast fillets

Instructions
1. In a small bowl mix together the mixed herbs, paprika, coriander, ginger, garlic, salt, pepper, 1 tbsp olive oil and
2 tbsp. chicken stock into a paste.
2. Put the chicken breasts in a bowl and coat the fillets in the paste.
3. Select the sauté setting of the Instant Pot, add in the oil and when hot brown the chicken fillets on both sides
(about 2 mins on either side).
4. Remove the chicken fillets from the Instant Pot, and set aside on a plate.
5. Add the remaining chicken stock into the instant pot, and scrape any bits stuck to the bottom of the pot from
frying with a silicon or wooden spoon.
6. Place the trivet inside before adding the chicken fillets on top of the trivet.
7. Cover your Instant Pot and set the valve to the SEALING position.
8. Select the manual setting (or poultry setting), make sure the pressure is set to high and set the timer to 5 mins.
9. Cook till done then let the steam release naturally about 10-15 mins before opening.
Recipe Notes
The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural
pressure release. Plan for additional time.
To cook from a frozen chicken breast, increase the time under pressure to 10 mins.
For best results, do a natural release. If you want to do a quick release, increase the time under pressure to 10 mins.

From - Recipes From A Pantry

Umami Pressure Cooker Pot Roast

USDA Choice Grade chuck roast - 2 inches (5 cm) thick (can use 1 pound to 3 pounds)
4 cloves garlic, minced
2 small onions, sliced
1 cup (250 ml) unsalted chicken stock
1 tablespoon (15 ml) light soy sauce (not low sodium soy sauce)
1 tablespoon (15 ml) fish sauce
1 tablespoon (15 ml) olive oil
1 pinch of dried rosemary
1 pinch of thyme
2 bay leaves
2 tablespoons (30 ml) red wine or balsamic vinegar to deglaze
Kosher salt and ground black pepper to taste
8 white mushrooms, sliced
2 carrots, chopped
2 - 4 potatoes, quartered
1 ½ tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water
Instructions

• Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast into the pot (Instant Pot: wait until the indicator says HOT). This will promote Maillard reaction and prevent excessive moisture loss.
• Prepare the Chuck Roast: Pat dry with a paper towel. When the pressure cooker is hot, season the chuck roast with generous amount of kosher salt and ground black pepper.
• Brown the Chuck Roast: Add 1 tablespoon (15 ml) of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned chuck roast into the pot, then let it brown for exactly 10 minutes on each side (don’t need to keep flipping). Remove and set aside.
• Sauté the Onion and Garlic: Reduce the heat to medium (Instant pot: press cancel button, then press sauté button). Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrance. Add in the mushroom and season with another pinch of kosher salt if you like. Stir and cook for another 2 minutes.
• Deglaze: Pour in a dash of red wine or balsamic vinegar and deglaze the bottom of the pot with a wooden spoon.
• Deglaze and Taste: Add 1 cup (250 ml) of chicken stock, 1 tablespoon (15 ml) of light soy sauce, 1 tablespoon (15 ml) of fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves into the pressure cooker. Taste the seasoning and add more salt and pepper if desired.
• Pressure Cook the Chuck Roast: Place the chuck roast back with all its meat juice into the pot. Close lid and pressure cook at High Pressure for: Electric Pressure Cooker: 45 minutes Stovetop Pressure Cooker: 36 minutesTurn off the heat. Do not touch and let it fully Natural Release for 25 minutes. Open the lid carefully.
• Pressure Cook the Vegetables: Remove the chuck roast and set aside. Cover the chuck roast with aluminum foil and let it rest while pressure cooking the vegetables. Submerge the quartered potatoes into the sauce and stack the chopped carrots on top of the potatoes. Close lid and pressure cook at High Pressure for 4 minutes (Electric or Stovetop). Cover the vent with a towel and do a Quick Release. Open the lid carefully.
• Make the Gravy: Taste the sauce one final time and adjust the seasoning if necessary. Mix 1 ½ tablespoon (12 g) of cornstarch with 2 tablespoons (30 ml)of water and mix it into the sauce one third at a time until desired thickness.
• Serve: Slice the meat against the grain. High five your family. Serve with the gravy, potatoes & carrots. Immediately enjoy this umami filled dish you have just created!

Recipe by Pressure Cook Recipes at https://www.pressurecookrecipes.com/pressure-cooker-pot-roast/

Instant Pot Pork Chop One Pot Meal

Seasoning Rub for pork chops (see note):

1 1/2 teaspoons dried parsley
1 teaspoon salt (3/4t kosher salt)
1 teaspoon black pepper (1/2 t coarse black pepper)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (if you’re not a fan of heat, cut back on the cayenne.)

The rest of the team:
4 bone-in thick cut pork chops, about 1 1/4″ to 1 1/2″ thick
2 to 3 tablespoons oil
1 cup stock, either beef or chicken
1 yellow onion, chopped
4 to 5 medium-sized russet potatoes, peeled if desired
4 to 5 large carrots, peeled and cut into 3 or 4-inch chunks (cut in half)
4 tablespoons butter, for the mashed potatoes
3-4 tablespoons cream or milk, or as much as needed for desired consistency, for the mashed potatoes
2 tablespoons flour
1/2 cup cream
Salt and pepper to taste

Instructions
Set the Instant Pot to Saute, High, and add two tablespoons oil. Mix together the rub ingredients and season the pork chops liberally on both sides; reserve remaining rub to add to pot, later.

When the Instant Pot is hot, add pork chops to the bottom (depending on the size of the Instant Pot and shape of the pork chops, this might have to be done in two batches) and brown on both sides. Use additional oil if needed.

Remove the pork chops and set on a plate and add the stock to the Instant Pot, scraping up any browned bits on the bottom of the pot. Add onion and potatoes to the Instant Pot. Add rack (that comes with the Instant Pot) on top of the potatoes and lay the carrots across the rack. Set pork chops directly on top of carrots. Add any juices that might have accumulated on the plate the pork chops were sitting on as well as any of the remaining seasoning rub.

Add ring to Instant Pot lid, seal and set Instant Pot to Pressure, High for 12 minutes. When time is up, allow the pot go to the Keep Warm function, let it sit for 10 minutes, then release any remaining pressure.

Remove the pork chops and carrots to a platter, tent to keep warm and let them rest as you prepare the potatoes & gravy.

Make the Mashed Potatoes:

Remove potatoes from the Instant Pot (a slotted spoon works well as they’re very soft) and put them in a bowl, leaving the liquid behind in the Instant Pot.
Roughly mash potatoes with 4 tablespoons of butter and the 3 to 4 tablespoons of milk, to desired consistency. Add salt and pepper to taste.
Make Gravy:

Make a slurry by placing the two tablespoons flour in a small bowl or cup. Add the 1/2 cup cream, slowly, stirring constantly with a fork until mixture is smooth.
Set the Instant Pot back to Saute, High. When the liquid in the Instant Pot boils (will happen almost immediately) add the slurry, stirring with a whisk until the mixture thickens. (Again, will happen almost immediately)
Remove the whole instant pot liner from the Instant Pot right away so the gravy doesn’t continue to cook, and pour gravy into a bowl for serving. Taste and adjust seasonings, adding more salt or pepper if needed.
Serve as desired, on a platter or plated.

notes
Seasoning: If you’d rather not make your own seasoning rub, try one of your favorite spice blends – about 1 1/2 to 2 tablespoons should do it.


Find it online: https://frugalhausfrau.com/2017/10/31/instant-pot-pork-chop-one-pot-meal/

Instant Pot Beef Gyros with Tzatziki Sauce

INGREDIENTS
FOR THE MEAT
1 1/2 lbs beef chuck roast or beef cross rib roast, sliced into thin quarter inch strips
1 large onion, sliced very thinly
2 Tbsp olive oil
2 tsp garlic powder
2 tsp oregano
3/4 tsp salt
1/2 tsp pepper
2 Tbsp fresh lemon juice
1/3 cup beef broth
Salt and pepper, to taste
Soft pita bread
Lettuce
Tomatoes
FOR THE TZATZIKI SAUCE
1 cup plain Greek yogurt
1 cup diced or shredded cucumber, seeded
1 Tbsp dried dill or 2 Tbsp fresh dill
1/4 tsp salt
1 garlic clove, minced
Salt and pepper
INSTRUCTIONS
Add beef, onion, oil, garlic powder, oregano, salt, pepper, lemon juice and broth to the Instant Pot. Cover and turn the valve to “sealing.” Press manual and set the timer for 30 minutes.
Once the timer beeps let the meat sit in there for 15 minutes before opening. Open the pot and stir. Season to taste with salt and pepper.
Make the tzatziki sauce. Combine yogurt, cucumber, dill, salt and garlic in medium bowl. Stir until creamy and combined. Salt and pepper to taste.
Serve beef over pita folds with Tzatziki sauce, onions, tomatoes and lettuce.
NOTES
My Instant Pot took 10 minutes to come to pressure, then 30 minutes of cooking time plus 15 minutes of releasing the pressure. So the total time in the pot was 55 minutes.

I used my 6 quart Instant Pot for this recipe.

From: 365 of Slow Cooking & Pressure Cooking

Instant Pot Barbacoa Beef

INGREDIENTS
2 pound chuck roast
1 tablespoon vegetable oil
1 yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup beef broth
2-4 chipotle chiles in adobo sauce, minced (remove seeds for less heat)**
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon ground cloves
3 bay leaves

**(used two chiles minus seeds, won't use any in the future!)


INSTRUCTIONS
Cut the roast into 4-6 large chunks, removing any large pieces of fat.

Press saute on the Instant Pot heat the oil and add half of the roast chunks.  Brown completely on each side. Remove to a plate and brown the second half of the meat. Remove from the Instant Pot.

With the Instant Pot still on saute, add the onion and cook until it starts to become translucent, about 3 minutes.  Add the garlic, cumin and oregano and cook an additional minute.  Pour in the broth, chipotle chiles, lime juice, cider vinegar, salt, pepper, cloves and bay leaves. Stir to combine, then add the roast back into the Instant Pot.

Place the lid on the Instant Pot and lock. Select Steam and 60 minutes.

When the pot beeps, allow the pressure to manually release.  Once the pin has dropped, remove the lid and, using a set of tongs, remove the meat from the instant pot to a cutting board. Use 2 forks to shred the beef.  Once shredded, return to the Instant Pot and stir to coat the meat in the leftover juices.

Serve in tacos, burritos, bowls, or whatever your heart desires!

NOTES
*the meat will be very wet once you stir it back into the cooking liquid. If you don’t want this, you can skip the last step and just serve it after you have shredded it. I like to use tongs to remove the beef in the liquid to let any extra drip off, but I love the extra flavor and moisture the liquid brings.

From: Taste and Tell Blog

Mexican Beef-Stuffed Peppers (slow cooker)

Ingredients
4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice**
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce (omitted)
1 cup water
2 tablespoons minced fresh cilantro (omitted)
Directions
1. Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers.
3. Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro. Yield: 4 servings. (could have made 6 stuffed peppers)

*added 1/2 a diced onion - sautéed until soft, mixed in with the other ingredients

**Oven directions:
 - Place peppers open side down in baking dish, add 1/2 in. of water, cover, bake at 400° for 20 minutes
 - Reduce oven temperature to 350.
 - Remove from oven, turn peppers upright and fill with beef filling.
 - Cover with foil and continue to bake 20 minutes.
 - Remove from oven, sprinkle with cheese, return to oven and bake uncovered until peppers have reached desired tenderness, about 10 - 20 minutes longer. 

** I used this box mix for the Spanish Rice, my store didn't have ready-to-serve

From: Taste of Home

Spring-Thyme Chicken Stew (slow cooker)

Ingredients
1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
3 tablespoons all-purpose flour
6 garlic cloves, minced
2 teaspoons grated lemon peel
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley (omitted)
Directions
1. Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.
2. Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley. Yield: 4 servings.

From: Taste of Home

Creamy Italian Chicken (slow cooker)

TOTAL TIME: Prep: 15 min. Cook: 4 hoursYIELD:4 servings
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
Minced fresh oregano, optional
Directions
1. Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker.
2. In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano. Yield: 4 servings.

Tomato-Basil Steak (slow cooker)

TOTAL TIME: Prep: 15 min. Cook: 6 hoursYIELD:4 servings
Ingredients
1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
1/2 pound whole fresh mushrooms, quartered (omitted)
1 medium sweet yellow pepper, julienned
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
2 tablespoons minced fresh basil
Hot cooked rice
Directions
1. Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.

2. Cook, covered, on low 6-8 hours or until beef and vegetables are tender.
3. Serve with rice.

Yield: 4 servings.

From: Taste of Home