Pressure Cooker Crispy Potatoes
1 lb. fingerling or Yukon Gold potatoes, peeled and cut into uniform 1 – 1½ inch cubes
2 tablespoons of ghee or favorite animal fat
Freshly ground black pepper
¼ cup minced Italian parsley
½ medium lemon
1. Add ½ cup of water to the bottom (or the minimum recommended by the manufacturer) of a 6-quart stove top pressure cooker or Instant Pot fitted with a steamer insert. Dump in the potatoes.
2. Cover the pot and cook over high heat until high pressure is reached. Lower the heat to a simmer and maintain high pressure for 5 minutes. (If you’re using an electric pressure cooker like an Instant Pot, simply press the Manual button and set it to cook for 5 minutes under high pressure.)
3. Let the pressure release naturally (~10 minutes). Instant Pot users can release the pressure manually at the 10 minute mark if the pressure hasn’t completely dropped by then. You can fry the cooked potatoes right away or refrigerate them in a covered container for up to a week.
4. Melt the ghee or butter over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan.
5. Season generously with salt and pepper. Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute.
6. Squeeze on the juice from half a lemon and toss with fresh Italian parsley.
Source: michelle tam (4 servings)
Caviar with sour cream on Potato waffles!
My youngest turned 18 today! We made a cheesecake in the pressure cooker!
Categories: baking, Cooking
Tomatillo Chicken Stew – Instant Pot
1 ¼ lbs. boneless skinless chicken thighs
1 pinch Salt and pepper
2 tablespoons Olive oil
2 medium yellow onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ cup chicken stock
2 cups tomatillo sauce, made from scratch or use salsa verde
1 teaspoon dried oregano, or 1 tbsp fresh, chopped
½ cup packed chopped cilantro , (about one bunch rinsed and chopped, stems and leaves)
1. Set instant pot to sauté, add a couple tablespoons of olive oil until hot. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides.
2. When you place the pieces in the pot, make sure there is room between them (otherwise they will steam and not brown), and don’t move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don’t move them again until they are browned on the other side. Do not cook through, but only brown.
3. Remove the chicken pieces from the pot. There should be a nice layer of browned bits (fond) at the bottom of the pan.
4. Add the onions to the pot, and a tablespoon or two more olive oil if needed (likely).
5. Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan.
6. Add the garlic and cook for 30 seconds more, until fragrant.
7. Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pot. Stir to combine.
8. Select the soup setting on the instant pot. After cooking, quick release and add the cilantro to the stew in the last minute or so of cooking.
Source: adapted from Simply Recipes (4 servings)
Perfect Pressure Cooker Quinoa
This recipe can easily be doubled by simply putting twice the recommended ingredients in the pressure cooker. The pressure cooking time does not change if the recipe quantity is increased.
1 cup (175g) quinoa
1 ½ cup (375ml) water
1 pinch salt (optional)
1. Put the quinoa in a fine-mesh strainer and rinse under running water for a few minutes using your hands to rub the grains together.
2. Place the quinoa, water and salt in the pressure cooker.
3. Close and lock the lid of the pressure cooker.
4. Electric pressure cookers: Cook for 1 minute at high pressure. Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 1 minute pressure cooking time.
5. When time is up, open the pressure cooker with the Natural pressure release. Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 15 to 20 minutes). Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
6. Fluff quinoa with a fork and serve.
Melissa’s note – I use pre-washed quinoa so it doesn’t need rinsing.
• Prep: 5 Minutes
• Cook: 21 Minutes
• Total Time: 26 Minutes
Source: Laura Pazzaglia, hip pressure cooking (4 servings)
Making progress on my mini quilt!
Oatmeal Strawberry Muffins
1 cup quick-cooking oats
1 ¼ cup all purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon penzeys baking spice or cinnamon
¼ teaspoon salt
1 large egg
1 cup reduced fat milk
⅓ cup canola oil
1 cup fresh strawberries, chopped into blueberry size chunks, tossed with a bit of extra flour to coat lightly.
1. Heat oven to 400° F.
2. Mix dry ingredients in bowl.
3. Mix egg, milk and oil into dry ingredients.
4. Add strawberries to into batter.
5. Fill greased or paper-lined muffin tins with batter until about 2/3 full.
6. Bake 18-22 minutes or until golden brown
Source: adapted from Mom’s Best Oatmeal (Servings: 12 | Yield: 12 muffins)