In light of yesterday's tragic news from Las Vegas, and after all of the horrible events that have occurred in our country during the past few weeks, I find myself wanting to bake and eat lots of comfort food. I also found myself unable to think about making an elaborate dinner last night, and just wanted to snuggle my kids on the couch and get lost in their favorite cartoon!!
I figured some of you may be feeling the same way, so I'm finally typing up the Instant Pot and chicken modifications I promised you for my popular Thai Beef Stew recipe in my Meals Made Simple cookbook. The original recipe is made in a slow cooker and has been a massive fan-favorite since the book came out a few years ago, but when you forget about dinner and have little time to prep – this Instant Pot variation will be a life saver.
I threw this recipe together during a Instagram story a few weeks back when we were on Whole30, and tons you have been asking for the recipe. In addition to using my Instant Pot, I took a few shortcuts in the effort of saving time (and being completely unprepared and unorganized for dinner!). I used frozen chicken, but fresh would be even better and wouldn't water the dish down as much. I also used a bag of organic frozen stir-fry vegetables.