Tag Archives: Pressure Cooker

Honey Garlic Instant Pot Chicken Breasts

Honey Garlic Instant Pot Chicken Breasts

Ingredients

1/3 C. water or vegetable broth or chicken broth

¼ C. low sodium soy sauce

¼ C. honey

2 cloves garlic minced

¼ tsp. black pepper

1 1/2 pounds boneless skinless chicken breasts

2 tsp. cornstarch

Directions

1. Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir. Next, add the chicken breasts to the Instant Pot. Close the lid and turn the steam valve to the sealing position. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.

2. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)

3. Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid. Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot’s saute mode. Remove chicken to a clean plate or cutting board.

4. In a small bowl, stir together the two teaspoons cornstarch and one tablespoon of water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process. Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.

**For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.**

Notes

To Cook in a Slow Cooker:

1. Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.

2. Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.

3. Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.

4. In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes. Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.

To Make as a Freezer Meal:

1. Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag.

2. Freeze flat for up to 3 months.

3. When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed above.

Source Kristine’s Kitchen Blog

Instapot Chicken Fajitas

Chicken Fajitas

Marinade

• 1 lb – Chicken tenderloins

• 1 Tbsp – Canola oil

• 2 Tbsp – Lime juice

• 1 1/2 tsp – Kosher salt

• 1 1/2 tsp – Dried oregano

• 1 1/2 tsp – Ground cumin

• 1 tsp – Garlic powder

• 1/2 tsp – Chili powder

• 1/2 tsp – Smoked paprika

Cooking and Serving

• 1 Tbsp – Canola oil

• 1 – Red bell pepper

• 1 – Poblano pepper

• 1 – Medium yellow onion

• 6 – 6-inch flour tortillas

Optional

• Salsa

• Sour cream

• Guacamole

• Chopped fresh cilantro

• Lime wedges

• Tortillas

1. For the marinade: In a medium bowl, combine the chicken, one tablespoon of oil, lime juice, salt, Oregano, cumin, garlic powder, chili powder and paprika and stir well. Cover and marinate at room temperature for thirty minutes or refrigerate for four hours.

2. Pour one tablespoon of oil into your pressure cooker/instapot cooking insert. Press “START/STOP on the unit to begin the sear/sauté function. Heat the oil until very hot approximately five minutes.

3. Add chicken and cook on one side until dark golden brown about six minutes. Flip and cook for another two minutes Transfer chicken to a plate or platter and keep warm.

4. Add peppers and onion to pot and cook stirring occasionally, until tender and golden brown, about ten minutes. Transfer to a plate or platter. Serve chicken and peppers with tortillas and toppings.

Source CHEF iQ

Instapot Chicken Fajitas

Chicken Fajitas

Marinade

• 1 lb – Chicken tenderloins

• 1 Tbsp – Canola oil

• 2 Tbsp – Lime juice

• 1 1/2 tsp – Kosher salt

• 1 1/2 tsp – Dried oregano

• 1 1/2 tsp – Ground cumin

• 1 tsp – Garlic powder

• 1/2 tsp – Chili powder

• 1/2 tsp – Smoked paprika

Cooking and Serving

• 1 Tbsp – Canola oil

• 1 – Red bell pepper

• 1 – Poblano pepper

• 1 – Medium yellow onion

• 6 – 6-inch flour tortillas

Optional

• Salsa

• Sour cream

• Guacamole

• Chopped fresh cilantro

• Lime wedges

• Tortillas

1. For the marinade: In a medium bowl, combine the chicken, one tablespoon of oil, lime juice, salt, Oregano, cumin, garlic powder, chili powder and paprika and stir well. Cover and marinate at room temperature for thirty minutes or refrigerate for four hours.

2. Pour one tablespoon of oil into your pressure cooker/instapot cooking insert. Press “START/STOP on the unit to begin the sear/sauté function. Heat the oil until very hot approximately five minutes.

3. Add chicken and cook on one side until dark golden brown about six minutes. Flip and cook for another two minutes Transfer chicken to a plate or platter and keep warm.

4. Add peppers and onion to pot and cook stirring occasionally, until tender and golden brown, about ten minutes. Transfer to a plate or platter. Serve chicken and peppers with tortillas and toppings.

Source CHEF iQ

Savory Pot Roast with veggies

INSTANT POT/Pressure Cooker POT ROAST

INGREDIENTS


1 Tbsp. Olive oil

3 lbs chuck roast

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. onion powder

1 Tbsp. minced garlic

1/4 cup prepared horseradish

4 C. beef stock

3 lbs potatoes quartered

1 lb carrots peeled and cut into 2 inch chunks

Directions

Cooking a Fresh Pot Roast (Thawed)

1. Season roast with salt and pepper liberally. Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, three-four minutes per side. Remove meat from inner pot. 

2. Pour in beef broth and scrape up any browned bits on bottom of instant pot. Add the roast back into pressure cooker, along with the onion powder, garlic and horseradish.

3. Cook on high pressure for twenty minutes per pound. When the cook time has elapsed, allow for pressure to release for ten – twenty minutes. 

For Frozen Pot Roast

1. Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in ithe nner pot of pressure cooker. 
Cook on high pressure for thirty minutes per pound. 

2. When cook time has elapsed, allow for pressure to release for ten-twenty minutes. 

Pot Roast with Carrots and Potatoes

1. Sear Roast as directed.
Add remaining ingredients into pressure cooker and cook for 20 minutes LESS than directions state (Cook for forty minutes on high pressure for FRESH three pound Pot Roast or seventy minutes on high pressure for FROZEN three pound roast) Allow pressure to release naturally for ten minutes. 

2. Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for twenty minutes. Allow pressure cooker to naturally release pressure for ten-twenty minutes before releasing any remaining pressure. Serve the pot roast.  

Source A Mind “Full” Mom

Buttery Ranch Pork Chops

Instant Pot Boneless Pork Chops Recipe

You and your family are going to love this quick and easy Instant Pot Boneless Pork Chops Recipe. This delicious ranch pork chops recipe is packed with yummy flavors and falls apart instantly.

Ingredients

1 Tbsp. coconut oil

4-6 boneless pork chops

1 stick of butter or margarine

1 packet of ranch mix

1 C. water or chicken broth

Instructions

1. Place the pork chops in the Instant pot with a tablespoon of coconut oil. Turn on the saute setting and brown on both sides. Make sure all pork chops are browned. You can skip this step, but they look prettier when you brown them first. Place the butter on top and sprinkle the ranch mix packet on top.

2. Pour water (or chicken broth) over the pork. Place the lid on and set to sealing. Push the manual button and set to five minutes. Allow it to naturally release pressure for five minutes and then do a quick release to remove the rest of the pressure.

3. Once cooked, serve. You can even spoon the buttery sauce over the pork chops and over your veggies when serving.

Source Eating on a dime

Zesty Lemon Garlic Chicken

INSTANT POT/PRESSURE COOKER LEMON GARLIC CHICKEN

Ingredients


6-8 boneless chicken thighs skinless or with skin* *sea salt and pepper, to taste

1/2 tsp. garlic powder


2 Tbsp. olive oil

3 Tbsp. butter divided

1/2 small onion, chopped

4 garlic cloves, sliced or minced

1 1/2 Tbsp. Italian seasoning

Juice and zest of one lemon

1/3 C. homemade or low sodium chicken broth

Directions

1. Season chicken with salt, pepper and garlic powder. Press the Sauté function (Normal setting on the Instant Pot and add the olive oil to the pot.

2. Place the chicken in the Instant Pot and allow to sear on each side for two minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.

3. Melt the butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for one minute then add Italian seasoning, lemon zest, and chicken broth. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.

4. Select the Manual (older model or Pressure Cook (newer model button and adjust the timer to seven minutes. It will take about five-ten minutes to come to pressure and start counting down.

5. When done, allow to naturally release for two-three minutes then using a long spoon push the valve to RELEASE, then remove your Instant Pot lid.

7. Sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.

(**If you want to thicken the sauce – make a cornstarch slurry using 1 teaspoon of cornstarch whisked with 2 teaspoons cold water and stir in the Instant Pot. Press SAUTE and allow to bubble and thicken up. )

Source The Recipe Critic

Pressure Cooker Newbie

Today I am not only going to be telling you about yesterday’s recipe, but I too want to give you some information on pressure cookers. Lol, so this post will  be a little long, so please be patient with me. 🙂

What is a pressure cooker? It’s similar to a crockpot/slow cooker, except they cook the food a lot faster. Why should you own one? 1. Today’s pressure cookers are foolproof: New pressure cookers are quieter and far easier to use than the old jiggle-top models. They have easy, intuitive methods for locking and unlocking the lid and reading and maintaining pressure levels. 2. They’re safe: If too much pressure builds up in one of today’s pressure cookers, multiple safety features allow that excess pressure to escape safely.

***I also included some website links and links to some books that have info that is not mentioned on this post regarding this appliance located on my links page***

A few weeks ago, I had referred to in one of my posts that I received one. (lol, I call it my cooking toy.) For awhile I didn’t get to use it because I couldn’t find any recipes that stood out and wanted to cook, until last week when I purchased my first pressure cookbook and quickly discovered this Tex-Mex Chili Mac recipe. I had the pleasure of preparing it in my new cooking toy. Although, since this was my first time of using the appliance I admit that it was a little scary at first, but I showed it who’s boss and it obeyed me lol. And yes, of course, it was delicious. 😀 My favorite thing about this dish is that it has a kick to it!  

Tex-Mex Chili Mac

Pressure Level
High

Release
Quick

Total time
forty-five minutes

Under pressure
5 Minutes

Ingredients

1 Tbsp vegetable oil

1 onion, chopped fine

1 Green bell pepper stemmed, seeded and cut into 1/2-inch pieces

3 garlic cloves, minced

2 Tbsps chili powder

1/8 tsp cayenne pepper

1 lb 85% lean ground beef

2 C water

1 (15-ounce) can tomato sauce

8 oz (2 cups) Barilla elbow macaroni

1 C corn, frozen

1 (4.5)-oz) can green chillies, chopped

2 Tbsp fresh cilantro, minced

salt and pepper, if desired

1 C Mexican cheese blend, shredded

 

Directions

1. BUILD FLAVOR: Pour oil into pressure cooker pot and heat it over medium-high heat until shimmering. Add onion and bell pepper and cook until softened, five to seven minutes. Combine garlic, chili powder, and cayenne and cook until fragrant, about thirty seconds. Stir in ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, three to five minutes. Stir in water, tomato sauce, and macaroni.

2. HIGH PRESSURE FOR FIVE MINUTES: Lock pressure-cooker lid in place and bring to high over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for five minutes, adjusting heat as needed to maintain high pressure.

3. QUICK RELEASE PRESSURE: Remove pot from the heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you.

4. BEFORE SERVING: Stir in corn and chiles and simmer over medium- high heat until corn is heated through and pasta is tender, one to three minutes Stir in cilantro and season with salt and pepper to taste if desired. Sprinkle individual portions with shredded cheese before serving.

Note: Get to know your pressure cooker: Please remember to read the user’s manual before using your pressure cooker, as it will have instructions specific to your pressure cooker that not all books cover on pressure cookers.

Source America’s Test Kitchen: Pressure Cooker Perfection

 

 

Coming up next week on cooking with Court

Cider Dijon Pork Chops
Garlic Parmesan Roasted Carrots

The World’s Easiest Buffalo Chicken Sandwiches. Crockpot

CHEESY GROUND BEEF QUESADILLAS