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Good Eats

Modern Day Fox Instant Pot Ranch Chicken

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Ok, Tennessee. I’ve had about enough of your weather identity problems. Bring on spring already!! I swear my sons have had more cancelled soccer and flag football games than they’ve actually gotten to play. Bummer!

One thing that always make me happy is… ranch. Since moving to a plant-based diet, I have really missed dipping any and everything in creamy fattening Ranch dressing. Good news is I’ve perfected a plant-based version of Ranch dressing and it’s coming soon to this blog! You know who else loves Ranch? My two boys. And thanks to them, I get to share with you a delicious Ranch chicken you can easily make in your Instant Pot.

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Here’s to clean plates and NO complaints!

Check out this video to see how it’s done:

A quick reminder that my monthly challenges are still happening – if you are ready to change your health and fitness for once and all, send an email to moderndayfox at gmail.com and let’s get this party started!!

 

Print Recipe
Modern Day Fox Instant Pot Ranch Chicken
Make this quick and flavorful weeknight favorite which is sure to please your Ranch-lovin' kiddos!
Course Main Dish
Cuisine American
Servings
servings
Ingredients
  • 2 lb Chicken Thighs (boneless)
  • 1 TBSP Parsley
  • 1/2 TBSP Garlic Powder
  • 1/2 TBSP Dill
  • 1/2 TBSP Onion Powder
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup broth Chicken or Vegetable (water can be used as well)
Course Main Dish
Cuisine American
Servings
servings
Ingredients
  • 2 lb Chicken Thighs (boneless)
  • 1 TBSP Parsley
  • 1/2 TBSP Garlic Powder
  • 1/2 TBSP Dill
  • 1/2 TBSP Onion Powder
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup broth Chicken or Vegetable (water can be used as well)
Instructions
  1. Remove lid from Instant Pot and place chicken in liner pot. If you are using chicken breasts instead of thighs, make sure to slice chicken into thinner pieces so that it cooks thoroughly. Big thick chicken breasts will undercook on the inside.
  2. Combine seasonings in a small bowl and stir until combined.
  3. Pour evenly over chicken.
  4. Pour 1/2 cup broth into pot.
  5. Replace lid and turn valve to sealing.
  6. Set pot to 10 minutes manual high pressure.
  7. Use a quick release for the steam when the timer goes off.
  8. Stir chicken and shred with two forks. You may also opt not to shred but the seasonings distribute better if you do.
  9. Serve and enjoy! This dish is great over rice. You may even want to cook your rice using the ranch flavored broth!
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April 26, 2018by Jaime Fox
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Get Fit, Good Eats

Easy Instant Pot Mexican Chicken and Black Bean Salad

I feel like a lot of people psych themselves out by making food prep way too complicated. There is a saying called KISS that I love and follow: “Keep It Simple, Stupid!” Especially when you are new to meal planning, you don’t have to pretend you are a master chef and cook things that have a 100 different ingredients and take 3 hours. Choose recipes that are easy and quick, and that have enough servings to make multiple meals.

I have many people in my monthly fitness challenge group that are doing the 21 Day Fix and searching for easy ways to use their containers. I came up with this simple Instant Pot prep that makes at least four meals with chicken leftover for other meals. I suggest serving the chicken and black bean salad over two cups of chopped romaine lettuce with a 1/4 avocado. If you are using the container system, that would calculate to a red, yellow, 2 greens, and a blue container. Not only is it low fat, low calorie, and delicious, but it all comes together in roughly 15 minutes including the time your Instant Pot needs to come to pressure!

Check out this video to see the prep in action! Make sure to subscribe to my youtube channel too!

Print Recipe
Easy Instant Pot Mexican Chicken and Black Bean Salad
A quick and easy Instant Pot food prep that is low fat and low in calories! You can jazz it up with cilantro, jalapeño, onions, extra spice... make it your own!
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Mexican Chicken
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 lb Chicken breast fresh
  • 1/2 cup broth
Black Bean Salad
  • 1 can Black Beans drained and rinsed
  • 1/2 cup Grape Tomatoes cut into quarters
  • 1/2 cup Corn frozen
  • Juice of one lime
  • 1/2 tsp Cumin
  • 1/4 tsp Salt or to taste preference
  • 1/8 tsp Black Pepper
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Mexican Chicken
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 lb Chicken breast fresh
  • 1/2 cup broth
Black Bean Salad
  • 1 can Black Beans drained and rinsed
  • 1/2 cup Grape Tomatoes cut into quarters
  • 1/2 cup Corn frozen
  • Juice of one lime
  • 1/2 tsp Cumin
  • 1/4 tsp Salt or to taste preference
  • 1/8 tsp Black Pepper
Instructions
  1. Mix all spices in a small bowl.
  2. Place chicken breast into Instant Pot. You may want to slice your chicken length-wise in half if your breast is extra thick.
  3. Pour broth over chicken.
  4. Pour spices over chicken. Flip chicken to help spread out spices.
  5. Replace lid and set pot to manual high pressure for 7 minutes.
  6. When timers goes off, use a quick release. Turn Pot off.
  7. Remove chicken and place onto a cutting board. Shred with two forks. If by chance the center of your breast is slightly undercooked, set pot to Saute and pour shredded chicken back in to cook for a few more minutes.
  8. To make black bean salad, drain and rinse black beans.
  9. Stir quartered tomatoes and frozen corn into black beans.
  10. Add juice of one lime, cumin, salt, and pepper to black bean salad and stir well.
  11. As a serving suggestion, serve black bean salad and chicken over romaine lettuce.
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February 13, 2018by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Red Lentil Stew

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Never have I cooked a lentil until this past weekend. I did it in my Instant Pot of course! In my quest to find some more plant based recipes, I was watching a bunch of videos and reading recipes about Lentil Chili. But, listen folks. I am SO sick of Mexican dishes. It seems like every whole 30 or healthy recipe is seasoned with cumin and chili powder. I need a break from that. I threw caution to the wind and just winged this recipe.

It turned out so tasty! Lentils, though – they kind of look like mush so prepare yourself. And, they overcook quickly. I saw some recipes online that had red lentils cooking for like 20 minutes! I imagine they would completely dissolve. I chose a cooking time in my Instant Pot that left them just slightly firm. Try not to forget to do the quick release as you want these to stop cooking quickly.

There are so many different ways you can eat these through the week. Eat them as a stew. Scoop them over some fresh steamed broccoli or over a baked potato for a carb-heavy meal. Put them as a side with your favorite meat. It is such a hearty dish that it will keep great through the week after you meal prep.

The big question I am anticipating:

I hate coconut. Can I sub the oil and coconut milk? Yes. Use olive oil or avocado oil instead of coconut oil. If you are subbing the canned coconut milk, use heavy cream. However, and this is important, add the heavy cream AFTER cooking is complete. Dairy products can sometimes curdle. These substitutions obviously change the overall flavor of this recipe, but it should still be tasty!

Check out a video on this prep here:

xo Jaime

Print Recipe
Modern Day Fox Instant Pot Red Lentil Stew
This rich, hearty stew will warm you up on a cold winter's day! There is nothing better than filling your tummy with something so healthy and delicious.
Course Side Dish, Soup
Cuisine American
Servings
servings
Ingredients
  • 2 TBSP Coconut Oil
  • 1 Onion small diced
  • 1 TBSP minced garlic
  • 2 Cans diced tomatoes 14.5 oz cans
  • 1 TBSP Curry Powder
  • 1/2 TBSP sea salt add more, if needed, after cooking
  • 1/2 tsp tumeric
  • Dash Black Pepper season to your preference
  • 1/2 tsp Smoked Paprika
  • 1 Can Lite or Regular Coconut Milk make sure it's canned
  • 2 Cups broth Vegetable or Chicken
  • 1 lb Red Lentils dried - Soak Overnight
Course Side Dish, Soup
Cuisine American
Servings
servings
Ingredients
  • 2 TBSP Coconut Oil
  • 1 Onion small diced
  • 1 TBSP minced garlic
  • 2 Cans diced tomatoes 14.5 oz cans
  • 1 TBSP Curry Powder
  • 1/2 TBSP sea salt add more, if needed, after cooking
  • 1/2 tsp tumeric
  • Dash Black Pepper season to your preference
  • 1/2 tsp Smoked Paprika
  • 1 Can Lite or Regular Coconut Milk make sure it's canned
  • 2 Cups broth Vegetable or Chicken
  • 1 lb Red Lentils dried - Soak Overnight
Instructions
  1. Set pot to Saute
  2. Heat oil in pot.
  3. Add in onions and garlic. Saute for 3-4 minutes.
  4. Add in tomatoes and stir.
  5. Turn off pot.
  6. Rinse lentils well in a mesh colander.
  7. Add all remaining ingredients.
  8. Stir well.
  9. Set pot to 6 min HP. When timer goes off, use quick release to release steam. Make sure to release steam immediately as lentils overcook quickly.
  10. Remove lid and stir well.
  11. Taste and add more salt, if needed.
  12. Serve and enjoy!
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December 5, 2017by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Kid Friendly Pork Carnitas

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I love cooking pork in my Instant Pot. Pork happens to be my favorite meat, and I make it for my family regularly! The Instant Pot has made it a much faster process. Pork Carnitas is my favorite way to prepare the meat, but often the recipes are a bit too spicy for my little guys. Because of this, I decided to throw together my own version and share it with you. Feel free to spice it up with extra cumin, chili powder, and even some habanero peppers if that is your jam!

Remember that the cut of meat is very important depending on what results you want get from your pork. In my video below, I chose a slightly leaner cut of meat with a pork tenderloin. But, a pork shoulder roast has much more fat and makes for a more tender dish. I’m trying to watch my weight a bit right now due to the holiday temptations in every direction, so I opted for a cut less fatty. I don’t recommend trimming the fat on a pork tenderloin. You need the fat to keep the meat nice and tender!

Check out a video of this prep here:

I hope your family enjoys this dish!

xo Jaime

Print Recipe
Modern Day Fox Instant Pot Kid Friendly Pork Carnitas
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 2-4 lb Pork Roast Shoulder Roast or Pork Tenderloin recommended
  • 2 TBSP minced garlic
  • 1 TBSP Lime Juice
  • 1 TBSP Maple Syrup
  • 1 TBSP Coconut Aminos or low sodium soy sauce
  • 1/2 TBSP Cumin
  • 1/2 TBSP Salt (or more, if you prefer)
  • Dash pepper (season to preference)
  • Juice Orange, fresh one large or two small (2 TBSP bottled orange juice works too)
  • 1/2 cup broth chicken or beef preferred
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 2-4 lb Pork Roast Shoulder Roast or Pork Tenderloin recommended
  • 2 TBSP minced garlic
  • 1 TBSP Lime Juice
  • 1 TBSP Maple Syrup
  • 1 TBSP Coconut Aminos or low sodium soy sauce
  • 1/2 TBSP Cumin
  • 1/2 TBSP Salt (or more, if you prefer)
  • Dash pepper (season to preference)
  • Juice Orange, fresh one large or two small (2 TBSP bottled orange juice works too)
  • 1/2 cup broth chicken or beef preferred
Instructions
  1. Add all ingredients to the liner pot of Instant Pot. Spread seasonings across cut of meat.
  2. Set pot to 90 minutes High Pressure. Allow pressure to release naturally.
  3. Preheat over to broiler setting.
  4. Transfer meat and broth to a large baking dish.
  5. Broil meat for 4-5 minutes. Flip meat in dish and broil another few minutes. Watch closely so your meat doesn’t burn. You just want to get the edges crispy.
  6. Serve, and enjoy!
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December 3, 2017by Jaime Fox
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About Me

Hi I'm Jaime. Modern Day Fox is a place where we celebrate the multi-passionate people in this world who are making it happen. This is also a place for me to create content around the topics I am personally most passionate about – personal development, photography, fitness, food, image, and music. This is a space to inspire and to be inspired. It's a classroom to teach and to learn. It's a table to share and explore. Together, let's learn how to "outfox them all!"

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