Meals With Monet: Monet Meal Plan #49

This summer, we’re going to have dinner ready in an INSTANT! Whether you’re making tacos, risotto, or chicken thighs, we’re serving them to you right away with our Instant Pot-inspired meal plan.

Grocery List

Monday: Instant Pot Buffalo Chicken Tacos

Thank you Pinch of Yum for the recipe!

Ingredients

Buffalo Chicken: 

• 1.25 lbs. boneless skinless chicken thighs

• ½ tsp onion powder

• Salt and pepper

• ¼ cup buffalo sauce

Ranch: 

• ½ cup mayonnaise

• ¼ cup olive oil 

• ¼ cup water

• 1 Tbsp white vinegar

• 1 garlic clove

• 1 tsp dried dill 

• ¼ cup fresh parsley

• ½ tsp onion powder

• ½ tsp salt

• Black pepper to taste

Tacos:

• Tortillas

• Shredded cabbage (for topping)

• Cilantro (for topping)

• Avocado (for topping)

• Limes (for topping)

Directions

1. Place the chicken, seasonings, and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes. When the chicken is done, shred it with two forks. 

2. While the chicken cooks, make the ranch. Combine everything in a food processor and pulse until it’s smooth. 

3. Transfer the shredded chicken and sauce to a baking sheet and broil for 10-15 minutes until it’s browned and crispy. 

4. Assemble the tacos: buffalo chicken, mashed avocado, shredded cabbage, a squeeze of lime, cheese, and ranch in the tortillas.

Tuesday: Instant Pot Honey Garlic Chicken Thighs

Thank you Diethood for the recipe!

Ingredients

• ⅓ cup honey

• 4 garlic cloves

• ½ cup soy sauce

• ½ cup no-salt ketchup

• ½ tsp dried oregano 

• 2 Tbsp chopped fresh parsley 

• 1 Tbsp sesame seed oil 

• 4-6 bone-in skinless chicken thighs

• Salt and pepper to taste

• ½ Tbsp toasted sesame seeds

• Sliced green onions (for garnish)

Directions

1. Combine the honey, minced garlic, soy sauce, ketchup, oregano, and parsley in a small mixing bowl. 

2. Heat the Instant Pot to sauté mode and add the sesame oil to the pot. Season the chicken thighs with salt and pepper and arrange them in the pot. Cook for 2-3 minutes per side. 

3. Add the honey garlic sauce to the pot, cover, and lock the lid. 

4. Cook in ‘Poultry’ mode for about 20 minutes. Turn off the pot and allow it to release the pressure for 5 minutes.

5. Transfer the chicken to a serving plate and spoon the sauce over the chicken. Garnish with toasted sesame seeds and green onions.

Wednesday: Instant Pot Butternut Squash Risotto

Thank you Kara Lydon Nutrition for the recipe!

Ingredients

• 2 Tbsp butter

• 1 shallot (finely chopped)

• 3 garlic cloves (minced)

• 2 cups arborio rice

• ½ cup dry white wine

• 4 cups vegetable broth

• 16 oz. frozen butternut squash

• 2 Tbsp olive oil 

• 1 bunch sage leaves 

• 1 cup parmesan cheese

• Salt and pepper to taste

Directions

1. Set the Instant Pot to Sauté and add the butter. Once it’s melted, add the shallot and cook until it’s softened and fragrant — about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. 

2. Add the rice and stir to coat. Cook the rice until it’s toasted, about 2 minutes. Turn off the Sauté function and add wine to deglaze the pan. Continue to stir until most of the wine has evaporated. 

3. Add the broth and squash and set the Instant Pot to Manual/Pressure Cook for 6 minutes. 

4. While pressure cooking, prepare the sage. In a small fry pan, heat the oil to medium-high. Once it’s hot, add half of the sage leaves to the pan and fry for 1-2 seconds. Repeat with the remaining leaves. Place them on a paper towel and sprinkle them with salt. 

5. Use the Quick Release valve to release the steam. 

6. Once the pressure has been released, open the lid and stir in the parmesan cheese. Season with salt and pepper to taste. 

7. Divide the risotto evenly into the bowls and sprinkle the fried sage over top.

Thursday: Instant Pot Spaghetti with Goat Cheese, Mint, and Peas

Thank you Pure Wow for the recipe!

Ingredients

• 2 cups frozen peas (thawed and patted dry)

• 8 oz. fresh goat cheese 

• ⅓ cup + 3 Tbsp extra-virgin olive oil 

• 1 Tbsp grated lemon zest 

• 2 Tbsp lemon juice

• ½ cup chopped fresh mint

• Kosher salt and freshly ground pepper

• 1 medium yellow onion (chopped)

• 1 lb. spaghetti

Directions

1. Add 1 cup of peas to a medium bowl. Using a fork, mash the peas into a coarse puree. Add the goat cheese, ⅓ cup of oil, lemon zest, lemon juice, half of the chopped mint, ½ teaspoon of salt, and ½ teaspoon of pepper to the bowl.

2. Select High Sauté on the Instant Pot and add the remaining 3 tablespoons of oil, onion, and 1 teaspoon of salt. Cook, stirring occasionally until the onion begins to soften — about 2 minutes. Pour in 5 cups of water, then stir to combine. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged. 

3. Select Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook and set the pressure level to high. Set the cooking time for 3 minutes. Once the pressure cooking is complete, quick-release the pressure by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. 

4. Using tongs, toss and stir the mixture to separate the strands of pasta. Add the goat cheese mixture and the remaining peas. Toss well. Season to taste with salt and pepper, then transfer to a serving dish and sprinkle with the remaining mint.

Friday: Instant Pot Korean Beef Tacos

Thank you Pinch of Yum for the recipe!

Ingredients

Korean Beef: 

• 1 14-oz. can pears (drained)

• 1 2-inch knob of fresh ginger

• 4 garlic cloves

• ½ cup soy sauce

• ½ cup brown sugar

• 1 tsp sesame oil 

• 2 lbs. Top sirloin

Tacos: 

• Chopped cilantro (for topping)

• Chopped peanuts (for topping)

• Kimchi (for topping)

• Sriracha mayo (for topping)

• Flour tortillas

Directions

1. Make the sauce. Pulse the pears, ginger, garlic, soy sauce, sesame oil, and brown sugar until the mixture is mostly smooth. Reserve half for later use. 

2. Trim any fat off the meat and cut it into a few large chunks. Place the meat into the Instant Pot and cover with half the sauce. Cook on high pressure for 45 minutes. Release the steam and shred the meat in the Instant Pot with two forks. 

3. Fill each tortilla with beef, cilantro, peanuts, kimchi, and spicy mayo.

Are you instantly excited about our Instant Pot meal plan? Comment below!

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