100 Foolproof Recipes with No ThawingCOOKING FROMINSTANT POT FROZEN®INYOURKRISTY BERNARDOAuthor of Weeknight Cooking with Your Instant Pot® and founder of The Wicked NoodleCOOKING FROM FROZEN IN YOUR INSTANT POT® + 22CHICKEN WITH MUSTARD CREAM SAUCEThis creamy mustard sauce is so good you’ll be licking your plate! Serve it with some sugar snap peas and mashed potatoes for the perfect quick meal.YIELD: 4 SERVINGS2 tsp (10 ml) extra-virgin olive oil1 medium shallot, minced2 cloves garlic, minced¾ cup (177 ml) chicken broth4 frozen boneless, skinless chicken breasts2 sprigs fresh thyme2 tbsp (30 ml) Dijon mustard½ cup (118 ml) heavy creamCourse salt and freshly ground pepperPress “Saute” to preheat your Instant Pot. When the word “Hot” appears on the display, add the olive oil. When the oil is shimmering, add the shallot and sauté until it starts to soften, for about 5 minutes, stirring frequently. Add the garlic and cook for 1 minute. Turn off the Instant Pot.Add the broth, stirring well to scrape up any browned bits from the bottom, then add the chicken. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 10 minutes. Check that the cooking pressure is on “High” and that the release valve is set to “Sealing.”When the time is up, open the Instant Pot using “Quick Pressure Release” and remove the chicken to a cutting board. Press “Cancel,” then immediately press “Saute.” Add the thyme and boil the liquid until it’s reduced by half, about 5 minutes, then stir in the Dijon and cream. Taste, then season with salt and pepper. Pour the sauce over the chicken and serve.COOKING FROM FROZEN IN YOUR INSTANT POT® + 92EASY SHRIMP AND SAUSAGE BOILMy family and I absolute LOVE this easy recipe! It makes a lot, has tons of flavor and is so fun to eat. I like to put down newspaper when serving since it can get deliciously messy. The first time I made it, our lively table grew quiet as we were too busy enjoying ourselves. Although a side dish isn’t needed here, you might want to have crusty bread on hand to soak up some of the delicious sauce.YIELD: 4 SERVINGSFOR THE MAIN DISH4 cups (946 ml) chicken broth1 lb (454 g) frozen smoked sausage4 ears corn, cut into 9 pieces total1 lb (454 g) baby red potatoes, about 1 inch (2.5 cm) (cut in half if large)1 tbsp (8 g) Old Bay seasoning1 lb (454 g) large, frozen easy-peel shrimp FOR THE SAUCE½ cup (114 g) butter4 cloves garlic, minced1 tsp Old Bay seasoning¼ cup (59 ml) fresh lemon juice¼ cup (10 g) chopped parsleyCoarse salt and freshly ground black pepperPut the broth, sausage, corn, potatoes and Old Bay seasoning into the Instant Pot.Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 8 minutes. Check that the cooking pressure is on “High” and that the release valve is set to “Sealing.”When the time is up, open the Instant Pot using “Quick Pressure Release.” Immediately add the shrimp to the pot, gently stir and replace the cover. Keep covered for about 5 minutes, or until the shrimp are cooked through (the time will depend on the size of your shrimp). Remove the sausage, corn, potatoes and shrimp from the pot and place them in a large serving bowl, discarding the liquid. To make the sauce, press “Cancel,” then “Saute” on the Instant Pot and add the butter. Once melted, add the garlic and cook for 1 to 2 minutes. Add the Old Bay seasoning, lemon juice and parsley. Season with salt and pepper.Pour the sauce over the shrimp boil in the bowl. Serve immediately.COOKING FROM FROZEN IN YOUR INSTANT POT® + 142LEMON-PEPPER CHICKEN SALAD SANDWICHESI love the lemon-pepper flavor combination, and it’s so perfect for these sandwiches! I like to butter and toast the buns—and add bacon, of course! These sandwiches are great to make ahead of time to take on a picnic or serve on mini-croissants for a shower or tea. Though I usually serve the sandwiches while the chicken salad is warm, it can also be refrigerated and served cold, if preferred.YIELD: 4 TO 6 SERVINGS½ cup (118 ml) chicken stock2 lb (900 g) frozen chicken breasts¼ cup (58 g) plain Greek yogurt½ cup (115 g) mayonnaiseZest from 1 lemon½ tsp freshly ground black pepper½ tsp lemon-pepper seasoning1 celery stalk, chopped2 tbsp (5 g) chopped basil4 to 6 buns, for servingOPTIONAL TOPPINGSLettuceSliced tomatoes Crispy baconPour the chicken stock into the Instant Pot, then set the chicken breasts on top.Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 10 minutes. Check that the cooking pressure is on “High” and that the release valve is set to “Sealing.”Meanwhile, mix together the yogurt, mayo, lemon zest, pepper, lemon-pepper seasoning, celery and basil. Set it aside.When the time is up, open the Instant Pot using “Quick Pressure Release.” Remove the chicken and cut it into bite-sized pieces. Mix the chicken and dressing together. Pile it onto buns with your desired toppings. We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >