Tag Archives: Pressure Cooker

Million dollar Chicken

Million dollar Chicken

Ingredients

½ C. chicken broth (or ½ cup water and ½ tsp better than bouillon)

2 lbs boneless skinless chicken tenders (or boneless, skinless chicken breasts sliced in half horizontally)

2 Tbsp. dry ranch dressing mix (I prefer Hidden Valley)

4 oz cream cheese

1–2 Tbsp. cornstarch

3 Tbsp. mayonnaise

5 slices bacon, cooked and crumbled

1 ½ C. shredded Colby jack cheese

½ C. diced green onions

Instant Pot Directions:

1. Pour in chicken broth into Instant Pot. Add chicken into Instant Pot. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top.

2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to five minutes. When time is up let the pot sit for five minutes and then move valve to venting. Remove the lid.

3. For this part it’s easiest if you remove the chicken and place it on a plate. Then turn Instant Pot to saute. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together one tablespoon of cornstarch with one-two tablespoons of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the mayo, cheese, bacon and green onions. 

4. Toss the chicken back into the Instant Pot and coat in the sauce. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Slow Cooker Directions:

1. Pour broth into slow cooker. Add chicken into slow cooker. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top. Cover and cook on low for 2-3 hours, or until chicken is cooked to 165° F. 

2. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Stir in the mayo, cheese, bacon and green onions. 

3. Cook on high for 15 more minutes, without the lid, or until sauce has thickened.

4. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Source 365 Days of Crockpot

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

Super Moist Blueberry Muffin Bites

INSTANT POT BLUEBERRY MUFFIN BITES

INGREDIENTS

  
1 Box blueberry muffin mix

¾ cup water

2 large eggs

¼ cup vegetable oil

1 cup water for the Instant Pot

Directions

1.  Mix the blueberry muffin mix following the directions on the box. Fill each cup of a silicone bites mold cups ¾ full with blueberry muffin batter. Place the egg bites mold on top of a silicone Instant Pot sling with handles.

2. Put 1 ½ cups of water into the bottom of the Instant Pot Insert when using an 8-quart pressure cooker. If using a 6 quart Instant Pot place 1 cup of water into the bottom. Press the manual button and set high pressure for 10 minutes.

3. Once done pressure cooking allow to naturally release steam for 5 minutes. Push the sealing valve to the releasing position and allow steam to release from the pressure cooker. Remove the lid and carefully lift the bites mold up with the silicone sling handles. Remove the plastic lid to stop the cooking. Allow the bites molds to cool for about 5 minutes.

4. Flip each Instant Pot silicone bites mold over on a plate and apply gentle pressure to each of the blueberry muffin bites to release the blueberry bites from the silicone mold. Makes 14 Blueberry Muffin Bites

Source Flour on my face

The Best Chicken Taco Soup

Instant Pot Chicken Taco Soup

Ingredients

2 chicken breasts

1 15 oz. can of sweet corn with liquid

1 15 oz. can black beans, drained and rinsed

1 large onion, diced

2 Tbsp. tomato paste

32 oz. low sodium chicken broth

1 packet low sodium taco seasoning

1 7 oz. can green chilis

1 15 oz. can fire roasted tomatoes with liquid

Directions

1. Place all ingredients in the Instant Pot and give it a little stir to combine. Lock the lid and make sure your valve is set to sealing position.

2. Pressure cook on high pressure for fifteen minutes, then QR (quick release) Once the pressure is released, carefully take off the lid and remove chicken breasts.

3. Shred the chicken and then return to the pot. Serve hot with with your favorite toppings like shredded cheese, sour cream, fresh avocado, or cilantro.

Source Dear Crissy

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

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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