Monthly Archives: April 2021

Instant Pot Jambalaya

Instant Pot Jambalaya

Ingredients


2 Tbsp. Olive Oil


12 oz Andouille Sausage cut into ¼-inch-thick slices

1 medium Onion chopped

1 medium Green Bell Pepper seeded and chopped

1 medium stalk Celery chopped

3 Garlic Cloves diced

2 tsp. Cajun Seasoning

1/4 tsp ground Thyme

1 C. Long-Grain White Rice regular NOT instant rice

1 14.5-ounce can Diced Tomatoes undrained

1 1/2 C Low-Sodium Chicken Stock

1/2 tsp Kosher Salt

12 oz medium-size Cooked Shrimp (41-60 count)

4 Scallions thinly sliced

Directions

1. Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about two minutes per side. Transfer the meat to a paper towel–lined plate to drain. 

2. Next, add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, approximately three minutes. 

3.  Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 

4. Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert. 

5. Lock the lid. Cook on Manual High Pressure for eight minutes, then allow a Natural Pressure Release for five minutes followed by manual release of the remaining pressure. 

6. Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for five minutes in the residual heat.

Source Boulder Locavore

Easy Mediterranean Instant Pot Chicken And Potatoes

Easy Mediterranean Instant Pot Chicken And Potatoes

INGREDIENTS:

2 Tbsp. olive oil

1/2 tsp. ground allspice (pimento)

1 tsp. smoked paprika

6 large chicken thighs bone in and skin on

1 C. (237mL) chicken broth or stock

1 tsp garlic purée

juice of 1 lemon

2 Tbsp honey

1 pound (453g) new potatoes halved

1 tsp. of fresh oregano

Directions

1. In a bowl, combine one tablespoon of the olive oil with salt, smoked paprika and allspice. Add in chicken thighs and coat well.

2. Heat the other one tablespoon of oil in the Instant Pot insert using the sauté mode, then add the chicken thighs and brown on both sides, for about six minutes total.

3. Switch off the Instant Pot and remove any excess oil. Pour in the chicken stock and deglaze the Instant Pot insert. Add in the rest of the ingredients, place on the lid, lock it and set the valve to the sealing position. Set the Instant Pot to manual pressure, high pressure for eight minutes.

4. When done, allow for a five minutes natural pressure release. Then perform a quick pressure release to remove any remaining pressure.

MAKE IT WITH GRAVY (OPTIONAL):

1. Remove all ingredients from the Instant Pot and set it to sauté mode. Make a paste of one tablespoon each cornstarch and water, and add to the Instant Pot.

2. Cook on sauté mode until it thickens, stirring occasionally to prevent burning.

Source Recipes from a pantry