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.
Friday, February 24, 2017
Chili Lime Chicken--Pressure Cooker
From www.ourbestbites.com
Ingredients
2 pounds boneless, skinless chicken breasts
2 medium (or large) sized limes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt (use a little less is substituting table salt)
1/4 teaspoon black pepper
6 cloves garlic, finely minced or pressed (I used garlic powder--I was lazy)
1/2 teaspoon liquid smoke (Maury's note: I didn't include this)
Instructions
If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.
Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.
The original blogger posted that 6 minutes seems to be the magic number for chicken, and I'd have to agree. This was delicious and I used the chicken in the tortilla soup I've also posted a few days later and it was delicious.
Ingredients
2 pounds boneless, skinless chicken breasts
2 medium (or large) sized limes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt (use a little less is substituting table salt)
1/4 teaspoon black pepper
6 cloves garlic, finely minced or pressed (I used garlic powder--I was lazy)
1/2 teaspoon liquid smoke (Maury's note: I didn't include this)
Instructions
If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.
Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.
The original blogger posted that 6 minutes seems to be the magic number for chicken, and I'd have to agree. This was delicious and I used the chicken in the tortilla soup I've also posted a few days later and it was delicious.
Pressure Cooker Tortilla Soup
Ingredients
1-2 teaspoons olive oil
1/2 cup diced onion
2 cloves garlic, finely minced
1 jalapeno, seeded and finely diced
1 medium red or green bell pepper, seeded and diced
1 teaspoon salt
1/2 teaspoon black pepper
5 cups low-sodium chicken broth
8 ounce can tomato sauce
15-ounce can diced tomatoes, undrained
15-ounce can black beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 to 2 pounds (about 3 medium) boneless, skinless chicken breasts, cubed into 1-inch pieces
3 to 4 corn tortillas, chopped (see note above)
1 cup frozen corn kernels
1-2 tablespoons fresh lime juice
Sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips, and other desired toppings, for serving (optional)
Directions
Pressure cooker: Using the saute function, heat the olive oil and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken, and chopped tortillas. Stir.
Secure the lid and cook on high pressure for 7 minutes.
Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure.
Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
Stovetop: In a 4- or 5-quart pot, heat the olive oil over medium heat, and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin. Stir.
Bring the soup to a simmer and cook for 20 minutes.
Add the chicken and chopped tortillas; cook for 8-10 minutes more until the chicken is cooked through.
Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
Slow Cooker: In a skillet, heat the olive oil over medium heat, and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften. Scrape the mixture into the slow cooker (you can skip this pre-cooking step, but I like to do it since I find that sometimes the onions don't soften all the way when cooking).
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, cumin, chicken, and chopped tortillas. Stir.
Cook for 4-6 hours on low or 2-3 on high. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
Recipe Source: from Mel’s Kitchen Cafe
I made this and did exactly as the recipe stated--EXCEPT: I used precooked shredded chicken (from Our Best Bites Chili Lime Chicken--I'll post that next. Instead of adding the chicken in the first step, I added it after the 7 minutes of pressure cooking with the lime juice. It was DELICIOUS. It had nice heat but was NOT overly spicy.
We ate ours with guacamole, sour cream, tortilla chips, homemade salsa, and fresh lime juice. DO NOT SKIP THE LIME JUICE.
Thursday, January 5, 2017
BBQ Applesauce Chicken: Slowcooker
BBQ Applesauce Chicken
4 Chicken breasts
2/3 C BBQ sauce
2/3 C applesauce
1 T Chili Powder
2 T Brown Sugar
Mix altogether in Crockpot. Cook for several hours on low. Shred and cook over rice.
** I usually use about 7 of those flash frozen chicken breasts and I increase amounts to 1 C BBQ & Applesauce, 1 1/2 T chili powder & 3 T B. Sugar
4 Chicken breasts
2/3 C BBQ sauce
2/3 C applesauce
1 T Chili Powder
2 T Brown Sugar
Mix altogether in Crockpot. Cook for several hours on low. Shred and cook over rice.
** I usually use about 7 of those flash frozen chicken breasts and I increase amounts to 1 C BBQ & Applesauce, 1 1/2 T chili powder & 3 T B. Sugar
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