Instant pot chicken and rice

Instant Pot Chicken and Rice

So my family got me an Instant Pot for a wedding gift and I love it and so does my husband since I cook every day now since getting it. We currently in the middle of rewiring kitchen stove outlet so we can hook up our stove so this has been a dream. The instant pot is safer than the older pressure cookers because they have safety features added.

To make this dish I turned on the saute button and let it start warming up. While warming up started cutting up the celery, carrots and then tossed it in with some garlic. I let that cook a little while I cut the chicken up. I sliced chicken breasts into thin cuts. Since there is only 4 of us I only cut up 2 chicken breasts.

Finally, I tossed it in with a cup of rice and 2 cups of water. I think next time I will double up on rice there was more chicken than rice. I then put it on manual for 31 mins. It cooked the chicken, celery, and carrots with no issues.


Once it is done I release the steam and let it sit while finishes. Once out the lid will open. I really enjoy using the instant pot for things I normally use the crock pot for. I can see future holiday meals being pretty fast cooking with the instant pot and crock pot.

The end result tasted great and was fast easy and great budget friendly meal. Even had leftovers! Who doesn’t love leftovers?



First time making homemade flour tortillas

First time making homemade flour tortillas

I love learning new things it is one of the things I enjoy.  When I got the crazy idea to make homemade tortillas for our fajitas I knew was in for an adventure. After all those videos and blog posts you see when they are perfect probably was done several times to make a good looking tortilla. Could just be very horrible at making things because mine never looks perfect. Flaws and all they were the best tortillas I have ever eaten. I found the recipe online. I wish I could remember exactly where I found it. They all seemed to be mostly the same when it came to the ingredients the only difference I noticed was the amount used.


3 cups flour
1 tablespoon baking powder
1 tablespoon of salt
1/3 cup of Vegetable shortening
1 cup hot water

mix ingredients well then knead on a  floured surface until no longer sticky.  Place dough into a bowl or any sealed container and sit in fridge 1 hour to overnight. (I recommend overnight) separate into palm size balls and roll out with a rolling pin until big enough. Roll in every direction to form a flat round tortilla. The thinner the better.

Heat a skillet on medium to medium low and cook on both sides until brown.