Easy Sheet Pan Supper and Mashed Potatoes

So, I received an instant pot for Christmas, and I have not developed a love for it..YET. Not saying I’ll never love it, I just need to get used to it. I’ve cooked ribs in it and eggs, both have been successful. However, I feel like roast has a weird taste when I cook it in there. Is it just me? What am I doing wrong??

Any who, I decided to try mashed potatoes in it, last night. I first peeled the potatoes, and then halved them.

Then I put them in the IP for 11 minuets with 1/2 cup of water and some salt.

They were perfectly cooked! So, I will be doing this again.

It was only about 4:30 pm, so I decided to finish the potatoes in the crockpot and keep them on warm. I probably could have used the IP for this, but I just feel more comfortable with my crockpot. I don’t know??

I always add about a stick of butter, a cup of sour cream and some cream cheese. But, I was out of cream cheese, so I just omitted it. Also plenty of salt and pepper.

Next up, the main course. This is such an easy, DELICIOUS recipe. Also, this meal is gluten free. My momma has celiac so I’m very in tune to gluten free food.

I thawed 4 chicken breasts in the fridge, but you could also do this in the microwave. I made the dressing and put half of it in with the chicken.

I cleaned some fresh green beans. I’d forgotten that I’d bought these (that was my inspiration for this dinner), unfortunately for me 1/2 of the beans had to be tossed because they were getting mold. There’s some real life for ya!!

I put the other half of the dressing on the veggies. I used cherry tomatoes instead of Roma tomatoes (because that’s what I had).

At the point, you can marinate in the fridge or throw on the pan. (This could easily be made into bags the night or morning before you plan to cook it).