DUMP AND GO 3 Ingredient Instant Pot Recipes

DUMP AND GO 3 Ingredient Instant Pot Recipes

#InstantPotRecipes #3IngredientRecipes #DUMPandGo
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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.

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Cinematography and Editing Provided by: Adam Moffat (www.adammoffat.com)

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