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Category: Instant Pot

Skinny Crockpot Buffalo Chicken Pasta

Skinny Crockpot Buffalo Chicken Pasta

  Easy dinners are our thing in this household of five. We have been loving crockpot meals lately because it’s not only easy it’s a set and forget and see you later dinner! If you love buffalo chicken, you are going to be obsessed with…

Crockpot Chicken Parmesan

Crockpot Chicken Parmesan

  This was a delicious Sunday dinner in the crockpot. A set it and forget it meal that’ll make your house smell amazing all day long! Did I mention this was kid and husband approved and required very minimal effort? It was PERFECT! Quick an…

Lightened Mashed Potatoes

Lightened Mashed Potatoes

Have you ever thought you’d be able to have mashed potatoes in less than 20 minutes? Well, with my pressure cooker technique you’ll never go back to the old way!

They are fluffy and amazing!

Lightened Mashed Potatoes

Need a quick and delicious way to make mashed potatoes? It' the easiest way to make them and the only way i do now too.
Course: Appetizer, Dinner, lunch
Cuisine: American
Keyword: healthy dinner, healthy recipe, itrackbites, lightened up, mashed potatoes, roasted potatoes, thanksgiving, weight watchers, ww
Servings: 10

Equipment

  • Pressure Cooker

Ingredients

  • 5 Pounds Yukon Gold potatoes
  • 32 oz. Fat free chicken broth
  • 3 TBSP Light butter I use I Can't Believe It's Not Butter The Light One
  • 1/2-3/4 Cup Unsweetened Almond Milk
  • Salt & Pepper to taste

Instructions

  • First peel your potatoes and cut into large chunks
  • Place potatoes into the pressure cooker and cover with the chicken broth
  • Set to high pressure for 11 minutes
  • Drain potatoes then place into a stand mixer
  • Add the butter & almond milk
  • Whip up and season with salt and pepper to taste
  • Serve and enjoy

Notes

4 WW ( My personal points )
Click here to calculate your WW personal points
6 Bites on Better Balance Healthi ( Formerly know as iTrackBites )
203 Calories
Crockpot Chicken & Stuffing

Crockpot Chicken & Stuffing

The ULTIMATE comfort food and one of the most EASIEST crockpot meals I have ever made! Halloween with 3 kids tend to get kind of hectic so I wanted something easy that I could just throw together in the morning and enjoy later that night…

Guilt Free Cheesy Broccoli & Ranch Soup

Guilt Free Cheesy Broccoli & Ranch Soup

Talk about comfort in a bowl! With these chilly months I love a good soup to keep me full for hours and warm my bones up! I also have always enjoyed Broccoli and Cheese soup but didn’t like how rich some were or how much…

Pasta Fagioli

Pasta Fagioli

Living in New England we get the cold months starting in the fall and when those days come all I want to enjoy is a bowl of soup! My Pasta Fagioli is one of those amazing hearty soups that just warm the soul right up.

Did I mention this soup was done in one pot and under an hour! This soup is also kid friendly and amazing for leftovers and meal prepping.

Pasta Fagioli

Talk about a hearty soup! My Pasta Fagioli is one of those soups to enjoy on a cold fall day in cozy clothes in the comfort of your own home! Did i mention this was all done in under an hour!
Prep Time10 mins
Cook Time35 mins
Course: Dinner, lunch
Cuisine: American, Italian
Keyword: beef recipes, crockpot, easy recipe, healthier choices, healthy recipe, instant pot, itrackbites, one pot, Pasta, Pasta Fagioli, pasta recioe, soup, soup recipes, weight watchers, ww
Servings: 8

Equipment

  • Dutch oven, crockpot or Instant Pot
  • Can opener

Ingredients

  • Avocado oil for coating pan
  • 1 1/4 Pounds Ground beef 96/4
  • 1 1/2 Cups Onions Chopped
  • 1 Cup Carrots Chopped, roughly
  • 1 Cup Celery Chopped
  • 1 TBSP Garlic minced
  • 24 oz. Tomato sauce, no salt
  • 32 oz. Fat free chicken broth
  • 15 oz. Diced tomatoes , no salt
  • 2 tsp Sugar
  • 2 tsp Dried basil
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1 tsp Italian blend
  • 1 Cup Barilla Ditalini pasta Dry
  • 1 Can Dark kidney beans ( 15 oz. ) drained and rinsed
  • 1 Can Northern beans ( 15 oz. ) drained and rinsed
  • 1/2 Cup Parsley chopped
  • Salt & Pepper to taste
  • Parmesan cheese to garnish

Instructions

  • In a dutch oven coat lightly with avocado oil and brown beef
  • Once beef is browned, set aside
  • Add onions, carrots and celery to the pan until tender . If using a crockpot brown beef in separate pan then the onions, carrots and celery then place into the crockpot.
  • Once vegetables are tender add the chicken broth, tomato sauce, diced tomatoes, sugar, basil, oregano, thyme and Italian seasoning. Blend.
  • Add the beef back into the pot
  • Add the dry pasta and bring to a boil then simmer for about 15 minutes or until pasta is cooked.
  • Add beans, parsley and then season with salt and pepper to taste.
  • Garnish with parmesan cheese and enjoy

Notes

Recipe serves 8
1 1/2 cups per serving
3 WW ( Blue & Purple )
5 WW ( Green )
4 Bites on Better Balance iTrackBites
278 Calories
Pumpkin White Bean Chili

Pumpkin White Bean Chili

Let me tell you how delicious this was! Talk about an easy meal for those busy weekday or even weekends. My Pumpkin White Bean Chili will be your new favorite comfort recipe this cold season. This was kid approved and amazing for the meal prep…

Skinny Buffalo Chicken & Rice Casserole

Skinny Buffalo Chicken & Rice Casserole

This is a winner in my book. Not only do I love everything that involves buffalo chicken, its so versatile. Eat this as is with a side salad, put it into a tortilla or flatbread, make it into a pizza, calzone filling, dip, enchiladas or…

Lazy Chicken Pot Pie Casserole

Lazy Chicken Pot Pie Casserole

This has to be one of my top 3 for comfort meals. This is also one of my husbands overall favorite meal so it all worked out in the end.

When I saw my 3 kids actually enjoy this and eat it, I almost fainted! It is super hard to get kids to eat what you eat and like when they can be picky. So this was a win win for mom!

 

Lazy Chicken Pot Pie Casserole

Talk about an easy dinner to throw together in less than 30 minutes!
Prep Time5 mins
Cook Time30 mins
Servings: 8

Ingredients

  • 4 Chicken breast About a total of one pound
  • 2 Cup Chicken or Veggie stock reserved after cooking chicken
  • 1 TBSP I can't believe it's not butter, the light one
  • 1 Onion Chopped
  • 1/2 Cup Celery Chopped
  • 2 Bags Frozen veggie mix
  • 1 Cup Campbell's Condensed Soup 98% FF Cream Of Chicken
  • 1 Cup Canned cream of celery soup made with low fat milk Campbell's
  • 6 Pillsbury flaky layer biscuits
  • 2 TBSP Dried thyme
  • Salt & Pepper to taste
  • 1 tsp Poultry seasoning
  • I can't believe its not butter spray
  • Dak's Nothin But Ranch seasoning
  • Fresh thyme to garnish
  • Fresh Oregano to garnish

Instructions

  • Preheat oven to 350
  • First cook the chicken. I used my Instant Pot and cooked the chicken on the high pressure pre set poultry setting. I pout 2 tsp of veggie or chicken better than bouillon base in with 1 cup of water. Set, cook, remove , shred or chop and set aside.
  • Strain the liquid from the Instant Pot after cooking the chicken and set aside
  • Place the butter into the instapot on low saute mode, let melt then put the onions and celery in. Cook until translucent
  • Once onions and celery are translucent add the shredded chicken, frozen veggies, both soups and seasonings. Cook until hot all the way through
  • Season with salt and pepper to taste and then place filling into an oven safe casserole dish. I used a shallow lodge cast iron enameled pan.
  • Take the biscuits and cut each one into 4 pieces
  • Place the biscuit pieces all around the top of the filling
  • Spray the top of the biscuits with butter then sprinkle the Nothin But Ranch seasoning
  • Place in oven and cook for 20-25 minutes
  • Let sit for about 5 minutes before serving. Garnish with fresh thyme and oregano

Notes

3 WW ( Blue & Purple )
6 WW ( Green )
4 Bites on Better Balance iTrackBites
232 Calories