One pot meal Chicken and Brown Rice Instant Pot

http://www.superhealthykids.com/all-in-one-instant-pot-chicken-and-brown-rice/
One pot meal Chicken and Brown Rice Instant Pot

This was great. It made a huge amount though. I'd say 1 cup of rice would have been more than enough for our needs. I made this with 2 huge chicken breasts and cut them in thirds. They shredded easily after 28 minutes + natural release.

note: my kids hardly ate this at all. They don't like their dinner mixed together I guess. Too bad.

Pressure Cooker Pot Roast

https://www.pressurecookrecipes.com/pressure-cooker-pot-roast/
Pressure Cooker Pot Roast

The best pot roast I've ever made. Seriously good. I used a sirloin roast that I had already...and it was half frozen when I started (after soaking it in water for 20 min). I used balsamic in the deglaze step. Definitely must make this again. The website it came from is terrific for instant pot cooking.

Pressure cooker chicken breasts

2 chicken breasts, one weighing 380 grams (big!).
1 jar simmer sauce. I used tikka masala. Save the runny sauce for a curry soup. Water from the chicken made it runny.

Pressure cook on high for 10 minutes + 10 minutes natural release. I adjusted this recipe to get that mount. The breasts were moist and great with a temp about 170. https://www.pressurecookrecipes.com/make-moist-chicken-breast-pressure-cooker/

Pressure cooker split pea soup

http://www.tasteofhome.com/recipes/vegetarian-split-pea-soup
Pressure cooker split pea soup

 Use an entire 1 lb package of split peas, it is just barely over 2 cups. Also I used chicken broth (or rather 6 cups water and 6 bullion cubes) instead of vegetable broth. Put first 9 ingredientes into pressure cooker.

I did 30 minutes yesterday and it was too long, so next time pressure cook for 20 minutes. Then after its done, add 1 pound of chopped ham or turkey ham and serve.


It tastes really great and doesn't need a ham hock or sauteing veggies ahead of time or anything. Just put uncooked veg in with the broth and split peas.

Note 3/23/19: I doubled it and pressure cooked for 25 minutes and it seemed perfect.

Night before Instant Pot Oatmeal

Using rolled oats:
2 cups old fashioned oats, 2.5 cups water. Use pot in a pot method--I used 1.5 quart souffle dish. Add dried fruit/nuts/seasonings etc.
Put 2 cups water into instant pot, then put in trivet that came with it. Place souffle dish on top of trivet and put on lid.
Set to steam for 13 minutes, then put delay timer so that it will start around 6 am.

Notes:
This worked. But I think the oats were overcooked, and there were too many leftovers and kids didn't want them. Only do 1 cup oats next time, which is enough for 3 people. Try 10 minutes pressure time. Soaking the oats overnight reduce the cooking time needed.

Pickled Beets

I had ~3.75 lbs of beets that I saved bagged in the refrigerator from the CSA season this year, and I canned them yesterday. I can process 4 pints (wide mouthed or regular) in my 6 qt instant pot. I put in the rack, an inch or 2 or water, and push the steam button. These were pints so according to the presto site I needed to do 30 minutes for beets and let it release on its own. 

I sort of followed this recipe: http://allrecipes.com/recipe/38109/pickled-beets/

I made half the brine suggested since I had just under 4 lbs, and added 1/2 tsp powdered clove to the brine, and I had a little brine left at the end. Also I did not put in a full cup of sugar, it was more 7/8 cup. I also halved the salt (so it was 3/4 tsp for the half recipe). I used salt without iodine.

I used a mix of red and golden beets. The red beets were easy to peel and I didn't need to use a peeler after cooking them (I used the pressure cooker to cook the beets too, I did 20 minutes and let it release on its own), but the golden beets I needed a peeler. I've never had pickled golden so we'll see how they are.

I was able to cram the beets into 4 regular mouth pint jars. It's amazing how they compress when already cooked.

Pressure Cooker Collard Greens

http://dadcooksdinner.com/2016/03/pressure-cooker-collard-greens-with-bacon.html/
Pressure Cooker Collard Greens

This turned out ok. I used chicken broth instead of water. I thought the collards were cooked adequately, but I'd like to try a recipe where they are cooked softer next time. David liked them and they had a nice flavor, if a bit salty. I served with ham and cornbread.

Beef Tenderloin

I had a one pound beef tenderloin. I seared it on both sides in my instant pot, then added a cup (or cup and a half) or water and a little apple cider vinegar, as well as a shake of montreal steak seasoning. I pressured cooked it for 20 minutes and then did quick release. It was 160 degrees/medium, but cooked more after I put the lid on (mistake). It was still moist, with only the barest hint of pink in some areas, but not as moist as I had wanted. Next time I'd do it 15 minutes only so that it gets up to 130 F.

Canning Dried Pinto Beans

I had a bunch of dried pinto beans that a friend gave me and were sitting around unused. I thought I might try to pressure can them. The basic method is here: http://www.theprairiehomestead.com/2013/04/how-to-can-dry-beans.html. I skipped the boiling step (based on some reader comments about the final result being too soft). So I just soaked them overnight and them put them into pint mason jars, added hot water with 1 inch headspace, then put them in my instant pot cooker/canner for 75 minutes.

That is the first batch. I made 8 pints of it. I opened one of the pints to check softness and it seems to be a good texture and not too soft.

I am going to sprout the rest of the beans. I plan to pressure can half of them (after sprouting) just like described above. Then after that, I will try to ferment the rest and try to can that. I haven't figured out yet if I ferment the raw bean, or the cooked bean.

Update:
The sprouted beans turned out just fine too.

Spaghetti Sauce canning recipe

20 lbs roma tomatoes, stem area cut out
4 lb ground beef
1 lb sliced mushrooms (could have used 2 lb)
4 garlic cloves (could have done more)
2 huge onions (or 4 regular)
dried oregano, basil, thyme (two palm size amounts of each, ~1 inch diameter in palm)
salt- 4 palms (1 inch diam)
pepper - 1 palm


I did half of this recipe at once since I could only fit 10 lb in my biggest pot. I think 20 lb would fit in a 12 quart, but I only have an 8 qt pot.

Cut tomatoes in half, throw in pot with herbs. Let simmer for a few hours so some liquid can evaporate. Put through blender (for my blendtec I put it on level 5 for 10-20 seconds) in batches. Saute meat, mushrooms, cloves, and chopped onions (i did it one thing at a time and added to blended sauce when finished). Then sauce simmered for more time until thick and flavor was strong enough.

makes 14-16 pints. I can process 4 pints (wide mouthed or regular) in my 6 qt instant pot. I put in the rack, an inch or 2 or water, and push the steam button. Adjust time to 60 minutes for pints, 70 min for quarts (i did a quart on its side). Leave 1 inch head space, pour in hot liquid, put on lid and screw on band (not overly tight).

That's it. I did it over two days, with lots of down time and other stuff going on. It would have saved time if I had a bigger pot and a big pressure canner, but I have neither so made do!

Easy Beef Stew (pressure cooker or slow cooker)

http://www.williams-sonoma.com/recipe/20-minute-beef-stew.html
Pressure Cooker Beef Stew

I made about 2/3 the amounts listed here, but it all fit easily in my 4 qt pot. I think the full recipe would fit in the 4 qt. I did 20 minutes of high pressure, and then let it sit for another 10-15 without heat before depressurizing (since my husband wasn't home). I think that was helpful time. The stew was fantastic. I highly recommend. Also, I think it is a bit meat heavy.

Update:
I now use a 6 qt electric pressure cooker. Don't sear the meat. It just wastes time and I don't ever get a good sear anyway. Just dump in the meat. Here is a modified recipe based on the link above and this one: http://allrecipes.com/recipe/beef-stew-vi/

2 lb stew meat
salt and pepper
1/3 c gf flour mix (Trader Joes)
4 c. beef broth
4 carrots, sliced
4 celery stocks, sliced
2 small or 1 large onion, chopped
1 T herbs de provence
3 large potatoes, cut into bite sized chunks
2 garlic cloves
1 T tomato paste

stir flour into meat w/ salt and pepper. Or, whisk into 1 cup of the broth. Add all ingredients. Stir and cook in slow cooker for 4 hrs on high, or 8 hrs on low. Or, set pressure cooker for 30 minutes (or push stew button). And let depressurize naturally for a bit after (if there is time.)

Pressure Cooker Hungarian Chicken

http://www.food.com/recipe/pressure-cooker-hungarian-chicken-170094

This was very good. It took an hour total to make. I used whole wheat rotini instead of egg noodles. I used a  14 oz can of diced tomatoes instead of a medium tomato. That probably added a bunch more liquid than would have been in there, so I let the sauce reduce the whole 15 minutes as recommended. I used smoked paprika, which was not hot at all. I could have put in double the amount, but the flavor was still good as is.  The sour cream addition was great. I put in just under 4 lbs of bone-in chicken leg quarters (3 quarters). I pulled off the skin and split the thighs from the legs (3 of each).

This would feed 4 I think. It fit easily into my 4 qt pressure cooker. I also added 2 carrots cut in 1 inch pieces and 8 frozen brussel sprouts. The brussel sprouts were for sure overcooked, but still tasted well I think.

Pot Roast in the pressure cooker

This is based somewhat on this recipe:http://allrecipes.com/Recipe/perfect-pressure-cooker-pot-roast/detail.aspx with some modifications from caseykees.


I used a 4 qt cooker for this and a 2 3/4 lb chuck roast. The roast barely fit in the bottom. I put in 1/2 cup red wine (a pinot noir I think) and let it simmer in the pot while I seared the roast on all sides in another pan. I used 2 medium onions and cut them in quarters. I added 1 1/2 cups beef broth and 3 tablespoons Worcestershire sauce to the pot. I sprinkled seasoned salt, pepper, and onion powder all over the roast after searing. Next I put the roast in the pot and put the onions on the top and sides (wherever it fit).

I put the lid on and cooked it for 30 minutes after pressurizing. After that I did a quick release (cool water over the pot in the sink) and added the contents of a brown gravy packet to the liquid and mixed it in. Then I put in 5 or 6 (peeled) carrots that were cut in thirds as well as 3 large (unpeeled) potatoes cut into 4-6 pieces. The pot was almost totally packed at that point. The meat had shrunk some, and was about 140 F (rare). Then I put locked the lid back on cooked it for 15 more minutes after pressurizing. Then I did another quick release (pulled the cap off and let the steam escape).

Pressurizing takes at least 10 minutes, so doing it twice added at least 20 minutes of additional cooking time. Dinner was really late, but it was SO good. This would feed 5 hungry adults, probably 6 if the roast had been a full 3 lbs. The meat, potatoes and carrots were all perfect and tender.

It probably took 1 3/4 hrs to do the whole thing. It will be faster next time for sure now that I know better what I'm doing.

Southwest Pork and Hominy Stew

This is from the Pressure Perfect cookbook. It takes 1 hour to make, assuming a 15 minute time allowed for pressure drop.

1-2 cans white or golden hominy (I prefer two cans)

1 T olive oil

1.5 cups chopped onions

1 t whole cumin seeds

2 T tomato paste, catsup, or chili sauce (I used chili sauce)

1 cup chicken broth

1 T chili powder, plus more to taste (more was not necessary due to the chili sauce)

1/2 t salt, plus more to taste

1 large red bell pepper, seeded and finely chopped

2 lb boneless pork shoulder cut in 1-inch chunks

1 med zucchini, cut in 1/2 inch dice

2 garlic cloves, chopped

1 t dried oregano

1/2 t dried sage

1/4 cup chopped fresh cilantro

Tortilla chips and lime wedges, for serving

Drain can of hominy and rinse kernels. heat oil in 4-quart or larger pressure cooker. Add the onions and cumin seeds and cook over medium-high heat, stirring frequently, until the onions begin to soften, about 1 minute. Blend in chili sauce. Stir in broth, chili powder, salt, bell pepper, and pork. Scatter hominy on top.

Lock lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove lid, stir in the zucchini, garlic, oregano, sage, cilantro, and any extra salt or chili powder if needed. Simmer uncovered until zucchini becomes tender and the stew thickens slightly, about 5 minutes.

Serve with chips and lime wedges.

Goulash with Potatoes

This recipe is from the Pressure Perfect cookbook.

3 slices bacon, finely chopped

1 large onion, coarsely chopped

2 T red wine vinegar

2 T tomato paste

1/4 cup sweet paprika

2 t caraway seeds

1.5 cups beer or broth

2 bay leaves

1 tsp salt (omit if using salty broth)

3 lb beef chuck, veal shoulder, or pork shoulder cut into 1-inch chunks

2 lb medium red-skinned potatoes, peeled or scrubbed and halved

1/2 to 1 tsp dried thyme or marjoram

salt and freshly ground pepper

sour cream, for garnish

Heat a 4 qt or larger pressure cooker. Add the bacon and cook over medium-high heat, stirring occasionally, until it begins to render some of its fat. Stir in the onions and continue cooking until they begin to soften, about 1 minute.

Stir in the vinegar, tomato paste, paprika, and caraway seeds. Cook for 30 seconds, stirring constantly. Stir in the beer, taking care to scrape up any browned bits sticking to the bottom of the cooker. Add the bay leaves, salt and meat. Set the potatoes on top.

Lock the lid in place. Over high heat bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 16 minutes (beef) or 8 minutes (veal or pork). Turn off the heat. Allow the pressure to come down naturally (takes like 20 min). Remove the lid, tilting it away from you to allow steam to escape.

Skim off fat from top if possible. Remove bay leaves. Stir in the thyme or marjoram and season well with salt and pepper. Let the stew rest for 5 minutes (The potatoes will absorb some of the liquid and thicken the stew.)

Put into bowls and top with dollop of sour cream.

---

This could use some carrots or green beans, and more seasoning. The recipe says you could put green beans in at the end during the resting phase, or put carrots in at the beginning and chop them up later (leaving them in larger sections will help them retain more flavor, apparently).

Anyway, it was good and we enjoyed it.

Turkey Chili with White Beans

http://www.epicurious.com/recipes/food/views/Turkey-Chili-with-White-Beans-3090

I have made this according to the directions, as well as in the pressure cooker. It is good either way.

For the pressure cooker:

I browned the turkey and soaked ~1.5 cups dried white beans for 6 hours (longer is fine for sure, soak at least 4 hrs I think though). Rinse the beans. Then I put it all in my 4 quart pressure cooker pot with the rest of ingredients (raw chopped onion) and brought it to pressure, then cooked for 15-20 min, then let sit for 10 minutes off heat (so to let it naturally depressurize), then pulled off the pressure regulator and let the rest of the steam escape. Turned out great.

Porcini Mushroom Risotto

Porcini Mushroom Risotto
http://www.epicurious.com/recipes/food/views/Porcini-Mushroom-Risotto-108603

I left out the fennel seeds and used one onion in place of the shallots (as I usually do). And I used only a half cup of grated parmesan cheese (real, not Kraft). I like risotto in general, and it's a great way to use porcini mushrooms. This recipe also uses the pressure cooker, though it needed to cook a bit more after taking the lid off the pressure cooker. There was still some liquid to be incorporated and stirring needed to make it creamy. Make sure to use arborio rice for the creamy risotto effect.