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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Instant Pot Mongolian Chicken

 Instant Pot Mongolian Chicken Recipe


Instant Pot Mongolian Chicken Recipe

A quick and flavorful dish with tender chicken coated in a rich, savory-sweet Mongolian sauce, made effortlessly in the Instant Pot. Serve over rice or noodles for a satisfying meal.

Ingredients (Serves 4):

  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup hoisin sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons water (for slurry)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Sauté the Chicken:

    • Set the Instant Pot to Sauté mode and add 1 tablespoon of oil.
    • Once hot, add the chicken and cook for 2-3 minutes until lightly browned (you can do this in batches).
    • Turn off the Sauté mode.

  2. Prepare the Sauce:

    • In a bowl, whisk together soy sauce, water, brown sugar, hoisin sauce, minced garlic, and ginger.

  3. Pressure Cook:

    • Pour the sauce over the chicken in the Instant Pot.
    • Close the lid and set the valve to Sealing.
    • Cook on Manual/High Pressure for 8 minutes.
    • Once the cooking time is complete, perform a Quick Release by carefully turning the valve to Venting.

  4. Thicken the Sauce:

    • In a small bowl, mix cornstarch with 3 tablespoons of water to form a slurry.
    • Set the Instant Pot to Sauté mode and stir in the slurry.
    • Cook for 2-3 minutes, stirring occasionally, until the sauce thickens.

  5. Serve and Garnish:

    • Turn off the Instant Pot.
    • Serve the chicken hot over rice or noodles.
    • Garnish with sliced green onions and sesame seeds.

Tips:

  • For extra flavor, add a pinch of red pepper flakes or a drizzle of sesame oil.
  • Include veggies like broccoli, snap peas, or bell peppers by steaming them separately and mixing them in before serving.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Enjoy this delicious and easy Instant Pot Mongolian Chicken for your next dinner! 🍗🍚

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