Coconut Curry Ramen

4-5 c frozen stir fry vegetables

5 packages instant ramen 

2 cans coconut milk

3 heaping-ish tsp curry powder (or more)

Put the vegetables in a large pot of water and bring to a boil.  Add the ramen noodles and boil for 3 minutes.  Drain most of the water, then add coconut milk, ramen season packets, and curry powder.  Heat and stir to combine.

Modified slightly from Budget Bytes

Instant Pot Chicken Breasts

6 chicken breasts, fresh or frozen
3/4 c water
3 garlic cloves, minced
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper


Add all ingredients to your pressure cooker, lock the lid and set the valve to closed.  Set the timer for 10 minutes.  When finished cooking, let the pressure naturally release for 10 minutes.  Release the rest of the pressure using "quick release."  Use two forks to shred the chicken, use in anything you want!


From Jennifer Banz

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