Monday, May 1, 2017
Pressure Cooker Chicken Broccoli Rice
Ingredients
2 Tbls Butter
1½ - 2 Pounds Boneless Skinless Chicken Breast, cut into cubes
2 Cloves Garlic
1 Small Onion
1 Tsp Salt
3/4 Tsp Pepper
1 Tsp Garlic Powder
1 and 1/3 Cups Long Grain Rice
1 and 1/3 Cups Chicken Broth
½ Cup Milk
1½ Tbls Flour
1-2 Cups Fresh Broccoli, cooked
1 and 1/2 - 2 Cups Mild Shredded Cheddar Cheese
Instructions
Turn pressure cooker onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
Cook chicken mixture until onion starts to get translucent. Add rice, broth and seasonings. Stir well.
Whisk together milk an flour and set aside.
Cook on manual high pressure for 5 minutes. When the timer is up perform a quick release.
Immediately add milk and flour mixture and mix until it is well combined.
Add broccoli and cheese and stir until well combined. Serve immediately.
Credit for recipe
Pressure Cooker Sweet and Sour Chicken
I used the recipe for the sauce and method for breading the chicken from this source and the method from this one
Ingredients:
2 lbs Chicken Breast cut into cubes
Sea Salt
Pepper
1/2 cup of Cornstarch
2 large eggs
1/4 cup of olive oil
1/2 cup of brown sugar
1/2 cup of apple cider vinegar
1/4 cup of ketchup
1/4 cup of low sodium soy sauce
1/4 cup of water
1 teaspoon minced garlic
I added:
1/2 onion cut into large chunks
4-5 mini sweet peppers cut into large strips
1 cup fresh pineapple chunks.
Mix the brown sugar, vinegar, ketchup, soy sauce, water and garlic in a bowl.
In a separate bowl, season the chicken with salt and pepper then stir in cornstarch and eggs.
Then, either in your pressure cooker on saute, or in a skillet on the stove (I used the skillet, my pressure cooker doesn't really get hot enough on saute for me.) brown the chicken in the olive oil. Do this is several batches, removing the browned chicken to a plate.
Once the chicken is browned transfer it to the pressure cooker and cover it with the sauce. Set the pressure to high and the timer to 3 minutes. When the time is up, use natural release for 10 minutes then open the pressure release valve to completely release the pressure.
Remove the chicken to a plate, switch to Saute and add the onions, peppers and pinapple and saute for 3 minutes. Add the chicken, stir, and serve over rice.
Ingredients:
2 lbs Chicken Breast cut into cubes
Sea Salt
Pepper
1/2 cup of Cornstarch
2 large eggs
1/4 cup of olive oil
1/2 cup of brown sugar
1/2 cup of apple cider vinegar
1/4 cup of ketchup
1/4 cup of low sodium soy sauce
1/4 cup of water
1 teaspoon minced garlic
I added:
1/2 onion cut into large chunks
4-5 mini sweet peppers cut into large strips
1 cup fresh pineapple chunks.
Mix the brown sugar, vinegar, ketchup, soy sauce, water and garlic in a bowl.
In a separate bowl, season the chicken with salt and pepper then stir in cornstarch and eggs.
Then, either in your pressure cooker on saute, or in a skillet on the stove (I used the skillet, my pressure cooker doesn't really get hot enough on saute for me.) brown the chicken in the olive oil. Do this is several batches, removing the browned chicken to a plate.
Once the chicken is browned transfer it to the pressure cooker and cover it with the sauce. Set the pressure to high and the timer to 3 minutes. When the time is up, use natural release for 10 minutes then open the pressure release valve to completely release the pressure.
Remove the chicken to a plate, switch to Saute and add the onions, peppers and pinapple and saute for 3 minutes. Add the chicken, stir, and serve over rice.
Pressure Cooker Beef Stroganoff--SO DELICIOUS
This is so delicious and easy. The meat was fall apart tender and it was just so yummy.
Ingredients
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon Italian seasoning (the recipe called for dried rosemary, but I didn't have any)
1/4 teaspoon paprika
2.5 lbs. Sirloin Tip Roast, cubed
2-3 Tablespoons olive oil
2 cups fresh sliced mushrooms (I used Crimini mushrooms, but white would work, too)
1 medium onion, sliced
2-3 cloves garlic, minced
1 3/4 cups beef broth
3/4 cup sour cream
Cooked egg noodles, for serving
Instructions
In a gallon sized zip top bag, mix together the flour, salt, pepper, onion powder, garlic powder, thyme, rosemary and paprika. Add the cubed beef and toss to coat.
Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. Remove the beef to a plate.
Add the mushrooms and onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
Return the beef to the pressure cooker, along with any juices that have accumulated on the plate. Stir in the beef broth.
Place the lid on the pressure cooker and set it to high for 20 minutes.
After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes. Carefully remove lid.
Place the sour cream into a small bowl and ladle about 1/4 cup of the hot liquid from the pressure cooker into the sour cream and stir.
Stir the sour cream mixture back into the pressure cooker with the meat. Season with additional salt and pepper, if needed, to taste. Serve over egg noodles.
From this source
Ingredients
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon Italian seasoning (the recipe called for dried rosemary, but I didn't have any)
1/4 teaspoon paprika
2.5 lbs. Sirloin Tip Roast, cubed
2-3 Tablespoons olive oil
2 cups fresh sliced mushrooms (I used Crimini mushrooms, but white would work, too)
1 medium onion, sliced
2-3 cloves garlic, minced
1 3/4 cups beef broth
3/4 cup sour cream
Cooked egg noodles, for serving
Instructions
In a gallon sized zip top bag, mix together the flour, salt, pepper, onion powder, garlic powder, thyme, rosemary and paprika. Add the cubed beef and toss to coat.
Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. Remove the beef to a plate.
Add the mushrooms and onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
Return the beef to the pressure cooker, along with any juices that have accumulated on the plate. Stir in the beef broth.
Place the lid on the pressure cooker and set it to high for 20 minutes.
After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes. Carefully remove lid.
Place the sour cream into a small bowl and ladle about 1/4 cup of the hot liquid from the pressure cooker into the sour cream and stir.
Stir the sour cream mixture back into the pressure cooker with the meat. Season with additional salt and pepper, if needed, to taste. Serve over egg noodles.
From this source
Pressure Cooker Meatloaf with Potatoes and Carrots
I found the method on Pinterest, but I made my meatloaf with the ingredients I like.
Ingredients:
Baby potatoes or regular potatoes cut into quarters (leave them big or they'll be mushy)
3-4 carrots peeled and cut into chunks
1/2 medium onion diced large
1 cup of beef broth
Meatloaf:
Ground beef
Panko bread crumbs
Ketchup
Mustard
Worcestershire Sauce
2 eggs
Finely chopped onion
finely chopped carrots
Salt and Pepper
Place potatoes, carrots and large diced onion in the bottom of the pressure cooker. Add salt and pepper and beef broth. Place the rack above the vegetables.
Make your meatloaf (I used 1 lb of ground beef, but you could make it bigger than that. Shape your meatloaf into a round shape that will fit in the pressure cooker. Place on aluminum foil and place on top of the rack. Make sure that your foil will allow steam to come around the meat. I fold one corner down so that the drippings with go into the veggies and keep the meatloaf from being mushy.
Set the pressure to high and the timer to 35 minutes. When it finishes, use either a quick release or natural release.
Turn your broiler to High and carefully move the meatloaf to a baking sheet and broil until the top gets caramelized.
Ingredients:
Baby potatoes or regular potatoes cut into quarters (leave them big or they'll be mushy)
3-4 carrots peeled and cut into chunks
1/2 medium onion diced large
1 cup of beef broth
Meatloaf:
Ground beef
Panko bread crumbs
Ketchup
Mustard
Worcestershire Sauce
2 eggs
Finely chopped onion
finely chopped carrots
Salt and Pepper
Place potatoes, carrots and large diced onion in the bottom of the pressure cooker. Add salt and pepper and beef broth. Place the rack above the vegetables.
Make your meatloaf (I used 1 lb of ground beef, but you could make it bigger than that. Shape your meatloaf into a round shape that will fit in the pressure cooker. Place on aluminum foil and place on top of the rack. Make sure that your foil will allow steam to come around the meat. I fold one corner down so that the drippings with go into the veggies and keep the meatloaf from being mushy.
Set the pressure to high and the timer to 35 minutes. When it finishes, use either a quick release or natural release.
Turn your broiler to High and carefully move the meatloaf to a baking sheet and broil until the top gets caramelized.
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