Food: Under Pressure

Instant Pot - Best Amazon Prime Deals on accessories and more!

2017-07-11T11:54:00.001-04:00

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Amazon Prime Day has arrived - Instant Pot lovers (and anyone & everyone else) rejoice!

If you’re still in need of an Instant Pot, or want a second, you’re in luck today!

If you’re looking for some appliances as a perfect match with your Instant Pot, you’re in luck today, too!

These are my favorite Amazon Prime Day deals to go with the Instant Pot or your Kitchen in general!

HURRY - the deals do NOT last all day and are prone to selling out FAST!

IP DUO60 7-in-1 8 quart Instant Pot - on sale today ONLY for $89! This is the lowest price ever!

A great accompaniment to the Instant Pot, or just a great add to your kitchen appliance stash, is this Ninja Professional Blender — Today ONLY, at the amazingly low price of $69. I have never seen it priced this low, ever!

Sous Vide is a trendy and absolutely delicious way to cook foods at a precise temperature, in it’s own juices for flavor and tenderness maximization! Today ONLY, this Anova Sous Vide is only $129 marked down from $199!

Cooking soups, sauces, or utilizes those flavorful juices after cooking meats or other foods in your Instant Pot is great! Make it easier to transform soups and sauces into a smooth, luscious consistency right in your pot with this Royal 5 piece Hand Blender, today ONLY priced at $19.97, marked down from $50!

Want a cook book to go along with your Pressure Cooker? This one is marked down 50% OFF!

Tongs are a must have in the kitchen and something I use almost everytime I use my Instant Pot! This DRAGONN Stainless Steel & silicone Set is on sale at almost 50% OFF, and an even better deal is coming on them today!

One of the hardest things about using the pressure cooker is removing the Inner Pot when hot, or removing accessories from inside the pot after cooking. These Extreme Heat Resistant gloves will make it a breeze, and a great deal is coming soon on them today!

The Instant Pot is GREAT for meal prep. Check out the Amazon Prime deal on these tupperware sets later today!

There are SO MANY other deals out there for Amazon Prime members! Check out their website for more deals and sign up for your Amazon Prime membership today!

Happy Amazon Prime Day, all!

Easy Instant Pot Jambalaya

2017-05-04T12:31:00.001-04:00

Jambalaya - such a fun word! (just me?)

NOTE: NEW website - find the full recipe at http://foodunderpressure.com/jambalaya-instant-pot/

I love rice dishes. Well, actually, I LOVE pasta dishes - I am Italian after all and I have to make Nonna proud. Nothing beats a good bowl of pasta, especially homemade & surprisingly perhaps, the more simple the better! However, a great rice dish comes in a VERY close 2nd to my beloved pasta.

With rice dishes, I love to add a TON of flavor. Don’t get intimidated… adding a ton of flavor doesn’t mean you have to have magical powers, just be creative with your ingredients and don’t be stingy with those seasonings! If a rice dish is going to be my MEAL, I don’t want just a bowl of mostly plain rice. I want meat and veggies and FLAVOR in every bite.

Chinese Fried Rice from a local takeout place usually disappoints me. Why? Because the ratio of rice to other ingredients is far too big. I want meat, I want veggies, I want flavor, not just a mouthful of rice. My Instant Pot Chicken Fried Rice is a big hit in my house!

My husband loves smoked sausage and cajun spice. So, when I had these ingredients on hand recently and needed to get a good dinner on the table ASAP, I decided to go for an easy (and SUPER FAST) Jambalaya.

Good news, it was a HIT! Better news, it took just a few minutes of prep and I cooked everything in one pot - the Instant Pot! Hip Hip HOORAY for only one dirty pot! Gotta love a good one pot meal!

Speaking of one pot meals, my Pesto Chicken Pasta is another one pot winner in the Instant Pot!

Easy Instant Pot Jambalaya

Ingredients

1 lb smoked sausage, sliced on a bias

1 lb shrimp, peeled and deveined

1 medium onion, diced

3 stalks celery, diced

……..

Find the full recipe at http://foodunderpressure.com/jambalaya-instant-pot/

Easy Instant Pot Jambalaya

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Italian Shredded Beef | Instant Pot Pressure Cooker

2017-03-12T19:50:00.002-04:00

Italian Shredded Beef

NOTE: We have a NEW website!
Find the full recipe at https://foodunderpressure.com/instant-pot-italian-shredded-beef/

My husband LOVES beef. Ground beef, steak, roast beef, deli roast beef, brisket, beef ribs… he likes it grilled, seared, roasted, braised, BBQ’d, taco-fied, burger-fied, et cetera. I swear he could eat beef everyday.

So naturally, as a GREAT wife, I am determined to find more ways to make beef.

This Italian Shredded Beef is a WINNER!

Not only is this Shredded Beef a winner, it is EASY and made pressure darn FAST using my Instant Pot Pressure Cooker in just over an hour (if slow roasted in the oven or slow cooker, this would take hours).

I’ve made other “hubby approved” beef in my Instant Pot, too — check out my Barbacoa Shredded Beef and Umami Mongolian Beef & Broccoli.

This Italian Shredded Beef has lots of Italian style herbs and spices. It is FULL of savory flavor, tender & juicy. It would be delicious served in a variety of ways!

The KEY ingredient is the amazing mildly spicy Pepperoncini — not just the peppers, but the tangy, briny pickling liquid they are jarred in. Don’t throw that liquid away!

Italian Shredded Beef

Find the full recipe at our new website: https://foodunderpressure.com/instant-pot-italian-shredded-beef/

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Chicken Fried Rice | Instant Pot Pressure Cooker

2017-03-08T14:09:00.001-05:00

Chicken Fried Rice | Instant Pot Pressure Cooker

NOTE: NEW website

Find the FULL recipe at www.foodunderpressure.com/chicken-fried-rice-instant-pot

This ONE POT wonder, Pressure Cooker Chicken Fried Rice, is made right in my Instant Pot Pressure Cooker. It’s super FAST; faster than ordering and picking up that Chinese takeout! Best of all, it’s delicious - all that salty, savory, satisfying Umami goodness you hope for in Chinese style food.

……..

A few of my favorite ingredients to stock for that distinct Umami-rich flavor are:

Fish Sauce

Sesame Oil

Sesame Seeds

Sambal Oelek

Rice Vinegar

Soy Sauce (of course) - I prefer the “Lite” version

Ginger, jarred

Pressure Cooker Chicken Fried Rice

Ingredients

2 T ginger, minced (fresh or jarred - I use jarred ginger!)

2 eggs (not pictured)

1 T rice vinegar

1 t fish sauce

1 T sesame oil

1-2 T Sambal Oelek, optional for spice

…………….

Find the FULL recipe at www.foodunderpressure.com/chicken-fried-rice-instant-pot

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One Pot (Frozen) Chicken & Sweet Potatoes [Pressure Cooker]

2017-02-11T22:44:00.001-05:00

One Pot (Frozen) Chicken & Sweet Potatoes

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Ever have those times when you need to get something ready for dinner, but you have limited time - ya know… perhaps you got home from work late, your kids are screaming for dinner, there was an after school practice or event and the kids are home later than usual - and to boot, you forgot to take something out of the freezer that morning.

Never happens to you, right?

You’re staring at a package of frozen solid chicken breast & rock hard whole sweet potatoes.

A pizza delivery could get on the table faster than that, right? There goes the healthy, money saving weeknight dinner goal. Ugh...

Guess what? Think again!

With your Pressure Cooker, you CAN get that healthy meal to the table! And, you can get it there dirtying only one pot, without thawing anything, without turning on the oven, and you can do it in about 35 minutes TOTAL - including prep, cook time and pressure release time!

One Pot (Frozen) Chicken & Sweet Potatoes

Ingredients

about 1.5 lbs frozen, boneless chicken breast (about 3 large)

seasonings of choice

4 medium sweet potatoes, whole

2-3 T olive oil

1 cup cooking liquid, water or chicken broth

Essential Tools

Pressure Cooker - I love my IP-DUO Instant Pot

short, wide diameter trivet or cooking rack

a pair of Tongs

Directions

Pour 1 cup cooking liquid, water or broth, in bottom of pressure cooker insert. Place short trivet over cooking liquid.

Remove frozen chicken breast from packaging and place on trivet. Drizzle with 1-2 T olive oil and seasoning liberally with seasonings of your choice.

I used salt, pepper, onion powder, garlic powder, crushed red pepper and dried thyme, & plenty of it, on BOTH sides of my frozen chicken breast - season well!

Clean sweet potatoes well. Do not puncture skin.

Rub skin with 1-2 T olive oil and sprinkle with salt and pepper. Place around pressure cooker insert, directly over chicken.

Close lid to pressure cooker & close vent knob. Select High Pressure cook setting and adjust cook time to 16 minutes. It will take about 10 minutes for your pressure cooker to come to pressure then cook time countdown will begin.

For Instant Pot, close lid, turn vent knob to Sealing, Press “Manual” button and use “+/-“ buttons to adjust cook time to 16 minutes. Display will show as “On” until pot comes to pressure, then cook time countdown will begin.

Using thawed Chicken breast? Cut cook time down to 10-12 minutes and cut sweet potatoes in half for even cooking.

When cook time is complete, allow pot to naturally release pressure (NPR) for 5 then quickly release remaining pressure (QPR).

For Instant Pot, when cook time completes, pot will beep and automatically turn on Keep Warm while natural pressure release takes place. Display will show as L0:00 and time will count up, i.e. L0:01, L0:02 - this will allow you to keep track of how long pressure has been releasing.

Open lid of pressure cooker and feast your eyes on your just-in-time, healthy, FAST, from FROZEN Chicken and Sweet Potatoes!

Carefully remove sweet potatoes and chicken with tongs.

Serve immediately, perhaps along with an easy salad or quickly steamed veggies.

If desired, top sweet potato with butter & a sprinkle of cinnamon - I like mine plain!

One Pot (Frozen) Chicken & Sweet Potatoes

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Barbacoa Shredded Beef [Instant Pot Pressure Cooker]

2017-02-05T21:07:00.002-05:00

Barbacoa Shredded Beef

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This Barbacoa Shredded Beef is the bomb!

I don’t even care how lame that sounds - it seriously is the bomb. My husband LOVED it.

My Instant Pot Pressure Cooker has become my bestie / BFF / best friend! This Barbacoa Shredded Beef is ready to eat in half the time it takes in an oven, and a fraction of the time it would take in a slow cooker. You do not sacrifice anything (flavor, quality, tenderness) with this “short cut” via Pressure Cooker, I promise!

There are many uses for this delicious, full flavor Barbacoa Shredded Beef - meat for tacos, burritos or enchiladas, on a salad, stuffed into a potato, over rice in a rice bowl, in a hash with eggs, between a few slices of bread for a yummy sandwich… the gift of beef that keeps on giving!

This would be GREAT for a party, especially if sports are involved. Set out some accompaniments and tongs to serve up the Barbacoa Shredded Beef right out of the pot!

Perhaps on that note, you may want to double this recipe for ample supply if you’re serving for a large party, or if you want lots of yummy leftovers!

Barbacoa Shredded Beef

Ingredients

2.5-3 lb chuck roast, thawed and cut in 2 equal pieces

Barbacoa Seasoning Blend:

1 T chili powder

1 T cumin

1/4 - 1/2 t ground chipotle pepper, based on heat preference

1/2 t paprika

1 t dried cilantro

1 t dried oregano

1/2 t onion powder

1 t garlic powder
1/4 t clove, can substitute all spice

1 1/2-2 t salt, based on salt preference

1/2-1 t pepper, based on heat preference

zest only, 1 lime

1/4 t cayenne pepper, optional for extra spice

Cooking Liquid:

3/4 cup beef broth or water

1 T worcestershire
1 T apple cider vinegar
juice of 1 lime

2 garlic cloves, smashed and peeled

1-2 chipotle peppers in Adobo, chopped, optional (can be spicy for some people)

Essential Tools

Pressure Cooker, I LOVE the 7-in-1 Instant Pot Pressure Cooker

Zester, I have this Dragonn Stainless Steel zester

Meat Shredding tool, like these Meat Shredder claws, or 2 large forks

Directions

In small mixing bowl, mix Barbacoa Seasoning blend.

Cut chuck roast into two equal pieces.

Evenly distribute and rub in Barbacoa Seasoning on all sides

If you have the time, cover with plastic wrap and allow meat to marinate for 1-12 hours in the fridge (if you’re really in a time crunch, you can skip).

If you had the time to do so, remove marinated chuck roast from fridge and allow to come closer to room temperature for about 20 minutes (again, you can skip this is you’re in a time crunch - allowing the meat to come closer to room temperature allows it to cook evenly).

Turn Pressure Cooker on Sauté or Browning mode.

For Instant Pot, press Sauté button then press Adjust button and turn on High.

Brown both pieces of chuck roast on all sides, about 5 minutes total.

Remove meat from pressure cooker, set aside.

Add cooking liquid (broth/water, Worcestershire, apple cider vinegar and lime juice) and deglaze, aka scrape all bits off, bottom of pressure cooker insert.

Don’t skip this step! Your pot may not come to pressure with burnt buts on the bottom.

Add garlic and chipotle in adobe, stir. Return chuck roast to pressure cooker, directly into cooking liquid.

Place lid on pressure cooker. Close vent knob. Select High Pressure cooking setting and adjust cook time to 60 minutes. Once cooker comes to pressure, cook time countdown will begin.

If using a different cut of meat, cook time will vary.

For Instant Pot, place lid on pressure cooker, turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 60 minutes. Display will show as “On” until Pot comes to pressure, then cook time countdown will display.

Once cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15-20 minutes. Quickly release any remaining pressure (QPR) by opening vent knob, then remove lid.

Remove chuck roast to cutting board or plate.

Turn Pressure Cooker on Sauté or browning mode. Allow cooking liquid to reduce while you shred the beef.

Shred Barbacoa Beef with meat shredding tool (or 2 large forks). Remove any chunks of fat, as desired.

Return Barbacoa Shredded Beef to cooking liquid.

Turn off pressure cooker or if you need to keep your beef warm for a while, turn pressure cooker on it’s warming setting.

For Instant Pot, press Keep Warm button and use “+/-“ buttons to adjust time you want pot to remain on Keep Warm.

Serve as desired - there are so many options!

I love making tacos, quesadillas, burritos, taco salad or enchiladas with this Barbacoa Shredded Beef.

Today, we made Barbacoa Beef Rice bowls - yellow rice, sautéed peppers and onion, corn and of course the Barbacoa Shredded Beef.

Barbacoa Shredded Beef

If desired, top with your choice of toppings - perhaps salsa, cilantro, sour cream, hot sauce, jalapeños, extra lime… whatever floats your Barbacoa boat!

SO YUM!

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Lemon Pepper Whole Pressure Cooker Chicken & Potatoes [One Pot meal]

2017-01-25T13:12:00.001-05:00

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes

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I LOVE making Whole Chicken in my Instant Pot Pressure Cooker!

I previously posted making a Whole Chicken in my Pressure Cooker using a Bundt Pan - I am TELLING YOU, the bundt pan is SO clutch. Is it NECESSARY? No. But it is GENIUS? Yes.

This One Pot Chicken and Potatoes is the same concept as my previous recipe for Whole Pressure Cooker Bundt Pan Chicken - but this time, I added potatoes to make a complete meal and it worked PERFECTLY!

There are 2 secrets to my Whole Pressure Cooker Chicken:

1. A Bundt Pan

2. Compound Butter

The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.

The Compound Butter allows the chicken to stay incredibly moist and gives it so much flavor - compound butters are full of seasonings of your choice. You can really add anything you want to softened butter, mix it up, and call it compound - compound will flavor!
For this recipe, I use my Lemon Pepper Compound Butter. I also love my Citrus Herb Compound Butter!

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes

[One Pot Meal]

Ingredients

4.5-5 lb. Whole Roaster Chicken, thawed, cleaned & giblets removed

5-6 medium Idaho potatoes

Lemon Pepper Compound Butter

Salt & Pepper, to taste

1 1/2 cups water

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO 7-in-1 Instant Pot

6 cup Bundt Pan, I have the Nordic Ware 6 cup Bundt Pan - Perfect for the Instant Pot!
Short trivet, like this 6 inch round baking rack
Tongs, I like these Oxo Good Grip tongs

Aluminum Foil, small square

Directions

Remove Chicken from packaging, and inspect for any feathers; they should be easy to remove if any remain. Trim some excess fatty skin, if desired.

Place small square of foil over hole in Bundt pan.

Prepare Lemon Pepper Compound Butter.

Prepare potatoes - clean and cut in half lengthwise.

Prepare chicken, and dry the skin as best as you can with paper towels. Place chicken in bundt pan, placing hole of chicken around foiled center of bundt pan.

Rub 2-3 T Lemon Pepper compound butter all over chicken and let some fall inside chicken, and under the skin… everywhere you can get it.

Sprinkle on a little salt and pepper (I use about 1/4 t of each)

Pour 1 1/2 cups water in bottom of pressure cooker insert, then place trivet over water. Place bundt pan with chicken in pressure cooker on top of trivet.

Spread remaining Lemon Pepper compound butter on cut potatoes. Scatter them around chicken in your pressure cooker pot.

From lemon you zested and juiced for butter, squeeze remaining juice over chicken and potatoes and stuff the chicken with the lemon peels.

Close lid of pressure cooker, close vent knob and choose High Pressure cooking option. Adjust cook time to 6 minutes per pound of chicken - I used a 4.5 lb chicken, so I set my cook time to 26 minutes.

For Instant pot, close lid and turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 26 minutes.

When cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15 minutes - quickly release any remaining pressure (QPR).

For Instant Pot, to QPR, turn vent knob to “Venting” position.

Open lid of pressure cooker.

Prepare a baking sheet with foil.

Use tongs to carefully remove potatoes, and place on foil skin side up.

Carefully remove chicken and place it on baking sheet breast side up.

Place chicken and potatoes in oven under broiler for 5-10 minutes to crisp skin of chicken and potatoes. Look at the beauty - Yum!

Carve that juicy, scrumptious chicken.

Serve with potatoes - they will have the wonderful lemon pepper flavor and will be cooking to tender perfections.

Add some quick steamed green veggies or a salad on the side, if desired.

DO NOT FORGET about the amazing juice you captured in your bundt pan!

Carefully remove bundt pan from pressure cooker insert - this juice is MAGICAL.

Use as a simple drizzle over chicken and potatoes, thicken with slurry of 1-2 T cornstarch plus 1-2 T water over medium heat in sauce pan if desired, or just reserve the liquid for cooking soup, rice, etc!

When chilled, just look at this cooking juice — it turns into an amazing, gelatinous broth.

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes

[One Pot Meal]

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Lemon Pepper Compound Butter

2017-01-25T13:07:00.002-05:00

Lemon Pepper Compound Butter

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Like my Citrus Herb Compound Butter, this compound Lemon Pepper Compound Butter is good on so many things.

It’s good on chicken, pork, turkey, potatoes, broccoli, green beans, carrots… you could use it to cook eggs, toss with pasta or rice, spread on toast (add extra garlic to make kicked up lemon pepper garlic bread!).

This Lemon Pepper Compound Butter could be good on anything really.

It’s easy to put together, and it stores in the fridge for a couple weeks.

Lemon Pepper Compound Butter is the STAR ingredient in my Lemon Pepper Whole Pressure Cooker Chicken & Potatoes made in my Instant Pot Pressure Cooker.

Lemon Pepper Compound Butter

Ingredients

4 T butter, softened

lemon zest, from 1 whole lemon, about 1 T

1 T lemon juice

3/4 t salt

3/4 t black pepper

1/4 t garlic powder

1/8 t onion powder

1 t dried thyme

Directions

Add all ingredients to small mixing bowl and mix well. Use immediately, or store in an airtight container for up to 2 weeks.

You can absolutely double, triple, quadruple this recipe!

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Pressure Cooker Quinoa [Instant Pot]

2017-01-24T19:11:00.003-05:00

Pressure Cooker Quinoa

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Quinoa - pronounced “KEEN-wah”.

Here’s some nutrition facts about Quinoa, which is technically a seed & considered a whole food, according to Authority Nutrition:

non-GMO, gluten-free
high in protein - 8 grams per 1 cup
contains all nine essential amino acids
high in fiber - 5 grams per 1 cup
contains antioxidents
contains manganese (58% RDA) magnesium (30% RDA), B-vitamins (10%+ RDA), iron (15% RDA), potassium (9% RDA), calcium, phosphorus (28% RDA), copper (18% RDA), zinc (13% RDA), folate (19% RDA), vitamin E & Omega 3 fatty acids

If you’ve never tried it, you really should! It is a great alternative to rice. It is a great addition to any food repertoire, whether your aim is healthy eating or not!

Quinoa is great simply dressed with seasonings of your choice, and it also makes a great base for a salad.

Even better than all that - it cooks in only 1 minute in your pressure cooker!

Pressure Cooker Quinoa

Ingredients

1 cup Quinoa

1 cup water or broth

1/4-1/2 t garlic salt, optional

1/4 t black pepper, optional

Essential Tools

Pressure Cooker, I have & LOVE the 6 qt 7-in-1 IP-60DUO Instant Pot

Mesh Strainer, I love this 5 qt Bellemain Micro-perforated stainless steel strainer as well as these Cuisinart handheld mesh strainers

Directions

Rinse Quinoa for about 30 seconds under cold water in mesh or micro-perforated strainer.

Place quinoa, water and optional seasonings in pressure cooker insert.

Place lid on pressure cooker, and turn vent knob to sealing position.

Using high pressure setting, adjust cook time to 1 minute.

For Instant Pot, press “Manual” then use “+/-“ buttons to adjust cook time.

When pressure cooker comes to pressure, cook time countdown will begin.

When cook time is complete, allow pressure to naturally release (NPR) for 5-10 minutes - release remaining pressure manually (QPR).

Fluff with a fork, and serve!

OR use for a base for an awesome salad!

Mix in anything you like - onion, peppers, artichokes, hearts of palm, walnuts, slivered almonds, cheese (blue, feta, goat), spinach, chick peas, edamame, chicken, fresh herbs, dried cranberries, raisins, beets - toss with vinaigrette, hot sauce, olive oil & vinegar or citrus juice — the possibilities are literally endless & can be completely up to YOUR taste!

Quinoa salad pictured: quinoa, artichokes, red onion, beets, yellow/orange peppers, dried cranberries & blue cheese crumbles tossed in vinaigrette - literally whatever I had available in my fridge!

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Cinnamon Chip Cheesecake [Pressure Cooker]

2017-01-15T18:34:00.000-05:00

Cinnamon Chip Cheesecake

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I have the 6 qt IP-60DUO Instant Pot Pressure Cooker - I cannot tell you how much I love this machine! It has made my life so much easier. When I got it, I never imagined I would make CHEESECAKE in it. I was of the mindset that some things are better left for the oven.

Baking in a pressure cooker? I don’t know… Well, now that I have made this Cinnamon Chip Cheesecake, my Pumpkin Pie Bread and Banana Cake Bread, even Perfect Semi-homemade Cornbread in my Instant Pot Pressure Cooker… I have changed my mind!

Please DO NOT BE INTIMIDATED by making cheesecake. I hear that so many people are. OK - I admit it, I was, too.

To be HONEST with you, making my Pumpkin Pie Bread or Banana Cake Bread is harder than this cheesecake (although I would consider none of them difficult, truly)!

Personal opinion here: I am not a huge fan of the over-the-top cheesecakes that have peanut butter cups or cookies or drizzles of whatever toppings. Cheesecake is divine. It is rich and delicious, creamy and sweet. Do you really need chopped chocolate candies, cookies and all that other jazz? Personally, I think it totally takes away the simple, rich, pure deliciousness I LOVE about cheesecake. To Each His Own

This Cinnamon Chip Cheesecake is the perfect balance of adding flavor, but not taking away from the innate divinity that is Cheesecake!

Cinnamon Chip Cheesecake

[Pressure Cooker]

Ingredients

Filling

16 oz cream cheese, room temperature

1/4 cup milk*, room temperature

1/2 cup sugar

2 t packed brown sugar

1 t vanilla

1/4 t cinnamon

pinch salt
2 eggs, room temperature

1/4 cup cinnamon chips*

Crust

1 cup graham cracker crumbs, about 8 full crackers, grind to fine crumbs

4 T butter, melted

1 T sugar

1/4 t cinnamon (if using cinnamon graham crackers, can omit)

2 T cinnamon chips

*some recipes call for heavy cream, but I use regular 1 or 2% milk (whatever I have in the fridge — turns out GREAT!

**cinnamon chips can sometimes be hard to find in stores, so I often buy online!

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO Instant Pot

7 inch springform pan* I used this Nordic Ware pan, but I love this Patisse springform pan, too

*can also use a push pan, but I prefer springform

Food Processor**, I have a Black & Decker - has lasted me YEARS!

**can also use hand mixer but I MUCH prefer the food processor

Directions

Process graham cracker crumbs to a fine crumb - I use my Kitchen Aid hand mixer with mini food processor attachment so I don’t get my large food processor dirty before needing to use it for the filling. You can also put the graham crackers in a zip top back and bang the mess out of them with a meat tenderizer or rolling pin!

In processor or small mixing bowl, add graham cracker crumbs, melted butter, sugar and cinnamon and mix until well combined.

Pour crumbs into springform pan (or push pan if using) and evenly press it into the bottom of the pan and up the side about an inch. I use my good ole clean fingers!

Sprinkle 2 T cinnamon chips on prepared crust. I also sprinkle additional cinnamon and sugar because…why not?! Totally optional. Set prepared crust aside.

In food processor bowl, add cream cheese, milk, sugar, vanilla, cinnamon and pinch of salt. Combine very well (top 2 pictures).

Add both eggs, then mix very lightly until JUST combined. On my food processor, I pulse 5-6 times tops! Most important part of cheesecake is to NOT over-mix the eggs.

Fold in cinnamon chips to mixed batter just until combined. Pour batter over prepared crust.

Create foil “sling” using 1 long piece of foil, about 1 1/2 feet long. Fold edges into the center lengthwise… the point is for you to use this to put the cheesecake in the pressure cooker and take it out.

Cover cheesecake with 1 large paper towel (you can see below, I only had the small pieces so criss crossed them - don’t do this if you don’t have to because the paper towel may sort of fall into your cheesecake and leave paper marks [mine did, but whatever… taste NOT affected!].

Loosely cover paper towel with foil.

Pour 1 cup water in bottom of pressure cooker. Place short trivet over water. Then use foil sling to place cheesecake in pressure cooker.

Close lid and close vent knob.

For Instant pot, turn vent knob to “Sealing”

Choose High Pressure option, and set cook time to 38 minutes.

For Instant Pot, press Manual (should default to High Pressure), and use +/- buttons to adjust cook time to 38 minutes.

When cook time is complete, allow pressure to naturally release (NPR) fully, this took about 20 minutes for me.

How do you know when the pressure has released? For most pressure cookers, you should have an indicator pin that drops - if you look at the picture above that shows the Instant Pot Vent Knob being turned to sealing, to the right of that knob, take note of the silver “pin” - when up, the pot in pressurized; when down, the pressure has release.

Carefully remove cheesecake with foil sling, remove foil and paper towel, then allow to cool on counter for 1 hour.

Afterwards, cover with paper towel and plastic wrap or foil (I use the same foil I covered it with in pressure cooker, making sure to have dried it completely) and allow to cool completely in fridge, about 6-8 hours. I know, its so long to wait, but trust me it is worth it!

Unlatch your springform pan, and carefully pull up to remove side of springform pan. Transfer to dish, or serve from springform pan bottom (BUT be CAREFUL not to scratch it!).

You’ll want to eat it so fast, I know… but take a slow, thoughtful bite. It is SO DELICIOUS - it deserves to be mindfully savored!

If you’re anything like me, you’ll end up with a sliver for breakfast with a cup of Ready-for-Adventure coffee, too!

Cinnamon Chip Cheesecake

[Pressure Cooker]

NOTES:

You may have noticed I do not add a sour cream topping - it’s just not my thing. If you want to, do it.

Use 1 cup sour cream + 3 t sugar mixed well. Pour on cheesecake immediately when it comes out of pressure cooker. Follow all other steps as written above

If you use a smaller pan, you will need to adjust cook time

6 inch springform or push pan: 40 minutes
mini 4 inch pans (divided into 3 pans): 12-15 minutes (I have not done this using these pans personally)

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One Pot Smokey Meat Sauce over Rice [Pressure Cooker] [21 day fix approved]

2017-01-10T22:13:00.003-05:00

One Pot Smokey Meat Sauce over Rice

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I am always looking for new ways to use ground beef or ground turkey.

And, I’m always looking for new ways to meal prep and eat something healthier.

There’s more!

I am also always looking for new ways to make a ONE POT MEAL!

This Smokey Meat Sauce is IT! It works for all the things I am looking for, and it will work for you, too!

You can use ground beef or ground turkey - totally up to you! I happen to LOVE using ground turkey in this - ground turkey is GREAT about picking up flavors you give it. This meat sauce is not short on flavor! It pairs perfectly with brown rice!

This recipe is great to fit into your 21 Day Fix or Whole30 meal plan, too! For Whole30, omit rice and/or sub with potatoes or perhaps Pressure Cooker Spaghetti Squash!

The recipe will show directions for pot in pot (pip) methods of making brown rice with the meat sauce. If you prefer white rice, please refer to notes at the end of the recipe to modify - there is a different cooking process if using white rice.

One Pot Smokey Meat Sauce & Rice

Ingredients

for sauce

1 T olive oil

1 1/4 lbs ground beef or turkey

1 cup onion, diced

2 garlic cloves, minced

1 1/2 t chili powder

1 t cumin

1/2 t smoked paprika (Smoked, not regular!)

1 t salt

1/2 t pepper

pinch-1/2 t cayenne pepper, optional for spice (I use 1/4 t)

1 14.5 ounce can petite diced tomatoes with chiles (can use plain if desired)

3 T tomato paste (If using canned, freeze the rest in tupperware for later!)

1/2 cup water

1 lime, juiced

2-3 T fresh cilantro, chopped (can sub parsley if desired)

Optional add-in ingredients

totally up to your preference!

1/2 cup bell pepper, diced

1 cup mushrooms, cut in 1/2 inch pieces

1/4 cup carrots, diced

1/4 cup celery, diced

hot sauce, to taste

Ingredients for Rice

1 1/2 cup brown rice

2 cup water

1 T butter or olive oil

1/2 t garlic salt

For brown rice, I use 1:1 1/4 ratio of Rice: water [1 cup rice : 1 1/4 cup water] with 15 minutes HP cook time and QPR.

*Learn more about my preferences for cooking rice - coming soon!

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO Instant Pot

Trivet or rack, like this simple rack

Oven-safe bowl, like this Corningware 1 1/2 qt bowl

Silicone Mitts

Large cooking spoon, or this Pampered Chef Mix-n-Chop tool

Directions

Set Pressure Cooker on Sauté or Browning mode.

Add oil, allow to heat for 30 seconds. Add ground meat, and sauté for 3-5 minutes until browned. Break up meat using spoon or this Pampered Chef Mix-n-Chop tool

Using silicone mitts or hand towel, lift & tilt inner pressure cooker pot and drain grease.

Add onion, garlic and dried seasonings. Sauté for an additional 1-2 minutes.

*Add optional add-in ingredients at this time as well.

I added bell pepper and mushrooms!

Add canned tomatoes, tomato paste, water and lime juice.

Stir and place small trivet or rack over sauce

Place rice and water, plus butter and garlic salt if desired, in oven safe bowl on trivet.

This is considered a pot-in-pot method (pip).

Close lid to pressure cooker, and close venting knob.

For Instant Pot, turn vent knob to “Sealing”.

Choose High Pressure setting, and adjust cook time to 15 minutes.

For Instant Pot, press “Manual” and use +/- buttons to adjust cook time.

Pressure cooker will take about 10-15 minutes to come to pressure (mine took 13 - yep, I timed it!). When pot comes to pressure, cook time will begin.

When cook time is complete, allow pot to naturally release pressure (NPR) for 10 minutes.

For Instant pot, when cook time completes, pot will beep and display L0:00 and automatically change to keep warm setting - allow timer to count up to 10 minutes of natural pressure release time (will display as L0:10).

After 5 minutes, Quickly release remaining pressure (QPR) by opening vent knob.

For Instant Pot, turn vent knob to “Venting”.

Fluff rice with a fork, and carefully remove bowl using silicone mitts or other oven mitt.

Carefully remove trivet/rack (yessss - it will be HOT). Stir sauce.

Serve sauce over rice and Enjoy!

This should make 5 generous servings.

One Pot Smokey Meat Sauce over Rice

21 Day Fix:

1 yellow, 1 red, 1 green, 1 tsp

If you prefer to use white rice, make the following modifications:

1. Use 1:1 ratio of rice: water

2. Cook sauce without adding rice for 10 minutes on High Pressure and QPR.

3. Open lid, carefully add trivet over sauce, place bowl of rice/water on trivet, then cook an additional 3 minutes on High Pressure, followed by 10 minutes NPR.

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Best Ever Collard Greens [Pressure Cooker or Stove top]

2017-01-08T20:57:00.001-05:00

Best Ever Collard Greens

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I have a husband that loves Collard Greens!

However, he is pretty picky about his Collard Greens - he wants true Southern, deep and rich flavor.

Ever been to a true Southern restaurant or even family cook out - one that serves fried chicken and all the fixin’s by the bucket, probably served home style? Their chicken is well seasoned and crispy. The cornbread is dense and thick. The corn is drenched in butter. Black eyed beans are cooked from scratch. Yams, perfectly soft. Mashed potatoes come with homemade peppered gravy. Et cetera. And their Collard Greens…

Those Collard Greens, y'all - smokey, salty, rich, just the right texture…
you just cannot get that true, classic comfort food flavor any other way than by using a good ole Smoked Turkey neck bone, and a couple other essential ingredients. A smoked ham hock/bone works, too, but I much prefer the turkey neck bone.

True, Southern Collard Greens usually take at least 90 minutes to slowly cook down on the stove top (some folks cook for 3 hours!). You can totally use this recipe on the stove top. However, these BEST EVER Collard Greens are made in at least 1/3 of the time in my Instant Pot Pressure Cooker! And, they are SO INCREDIBLY EASY!

Directions for both Stove Top and Pressure Cooker methods included below.

Best Ever Collard Greens

Ingredients

16 ounces collard greens
I use the pre-cut, pre-triple-washed greens in the bag because… why not?!

1 Smoked Turkey Neck Bone (or ham hock)

1 1/2 cups chicken stock (I used my Homemade Chicken Bone Broth)
2 T apple cider vinegar (I prefer Bragg’s Organic ACV)
2 T honey
1/2 of an onion, diced (about 1/2 cup)
2 garlic cloves, minced (about 1 1/2 T)
1 t salt
1/2 t pepper
1 t seasoned salt
1/4 t smoked paprika (smoked, not regular! A little goes a long way. I have this McCormick Smoked Paprika)

Essential Tools

Stovetop method: Large Stock Pot
Pressure Cooker method: I use this 6 qt 7-in-1 Instant Pot

Directions

Ready for this… ?

Throw all ingredients except collard greens in your stock pot or pressure cooker pot.
Stir until well combined.

Add Collard Greens.

Stovetop method: Stir, bring to simmer, then cook on low for about 90 minutes, stirring occasionally. Serve, perhaps with some hot sauce!

Pressure Cooker method: You don’t even need to stir, y’all! Close lid, close vent knob (for Instant Pot, turn vent knob to Sealing) and Cook on High Pressure for 25 minutes (for Instant Pot, press “Manual”, then use "+/-" buttons to adjust cook time). When done, quickly release pressure (QPR), stir. Serve, perhaps with some hot sauce!

Are those the easiest directions ever or what? Don’t be fooled and think if it’s that easy it can’t be good… because man! They are freaking killer!

My husband, the picky collard green eater, said they are THE BEST EVER!

Best EVER Collard Greens
Pressure Cooker or Stove Top

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One Pot Pesto Chicken Pasta [Pressure Cooker]

2017-01-07T21:20:00.002-05:00

One Pot Pesto Chicken Pasta

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I love pesto! Pesto has so much flavor, and it is great with pasta. It makes for a super simple dish that is full of flavor. I think its especially great with chicken! Even better, you can find a ton of pre-made pesto at your local grocery store - so no worries about making your own! If you want to, more power to ya!

I love the idea of a One Pot Pressure Cooker meal - I love even MORE the idea of a meal that only takes *5 ingredients to delicious!

*5 ingredients - not counting the water, salt and pepper - pesto, chicken, pasta, butter/oil, spinach

This meal is fast! It only takes 4-5 minutes of hands on work, and cooks in under 20 minutes total from start to serving!

Another WIN about this meal is that my super picky 7 year old daughter ate it and complimented it - I honestly didn’t think she’d eat it (simply because its got green in it!), but I was pleasantly surprised this One Pot Pesto Chicken Pasta was kid-approved!

The hubby was happy with this meal, I was thrilled & the kid ate it.

Total wife & mom win!

One Pot Pesto Chicken Pasta

Ingredients

2 T butter or oil

1 1/2 pounds chicken, cubed into 1 inch pieces

salt and pepper to taste

1 box (1 pound) pasta, choose a substantial noodle like rigatoni or cavatappi

3 1/2 cups water

1/2 t salt

1 T butter or olive oil

1/2 cup pesto

3-4 cups baby spinach

Optional garnish

Parmesan cheese

crushed red pepper

salt and pepper to taste

Essential Tools

Pressure Cooker, I have this IP-60DUO 7-in-1 6 qt Instant Pot

Large mixing spoon

Directions

Turn on Pressure Cooker to Sauté or Browning setting, then add 2 T olive oil or butter (I used oil but either is fine). Add chicken and season with salt and pepper to taste (about 1/4-1/2 t each).

Sear chicken for 2-3 minutes. Do not cook through.

Add pasta, water, 1/2 t salt, plus 1 T butter cut in pieces or 1 T olive oil (I used olive oil, but either is fine).

Stir lightly. Close lid, and close vent knob - on Instant pot, turn vent knob to “Sealing”.

Set cook time to 4 minutes on High Pressure - for Instant Pot, press Manual and adjust cook time with “+/-“ buttons to 4 minutes.

Pot will take 5-10 minutes to come to pressure, then cook time countdown will begin.

When cook time is complete, quickly release pressure (QPR) and remove lid.

You may have some water left in the pot - that is okay! It will help make your sauce.

Press cancel or off on your pressure cooker. Turn on sauté or browning function.

Add pesto and stir.

Then add spinach and stir. Spinach will take no time at all to wilt!

After pesto blends well and spinach is wilted, turn cooker OFF.

Serve, and garnish with parmesan cheese, cracked pepper and/or crushed red pepper, if desired.

Recipe should yield 5-6 generous servings.

One Pot Pesto Chicken Pasta

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Pumpkin Pie Bread [Pressure Cooker]

2017-01-07T01:18:00.000-05:00

Pumpkin Pie Bread

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So, I totally made this recipe up on a whim...

It’s true... I had leftover canned pumpkin in my fridge - I made my Pumpkin Spice Oatmeal the day before. I decided I’d use the leftover pumpkin to experiment! Perhaps I can make pumpkin bread in my Instant Pot Pressure Cooker. I had no clue how it would come out…

So now that you must have COMPLETE confidence in me, let me share the glory of my wingin’-it Pumpkin Pie Bread. I

I call it “Pumpkin PIE bread” intentionally. The texture of this “bread” is kinda like pie. Like seriously, its moist like pumpkin pie filling, but dense and bread-like enough to cut, pick up and eat with your hands. It’s not like your average pumpkin or banana bread texture - its so much more… gosh… pudding like! Its so moist. It’s so soft. It’s slightly spiced, with just enough pumpkin, and not too sweet. It’s freaking delicious…

and, I made it in my [Instant Pot] Pressure Cooker! How cool is that?

Confession: I made this Pumpkin Pie Bread 4 days ago… and I have one slice left… and I haven’t shared… with anyone. Can I blame the fact that I am 31 weeks pregnant for eating the whole thing by myself (with frosting)?
😆

Pumpkin Pie Bread

Ingredients

Cooking spray

2-3 T flour

2 cups flour

1 t baking soda

1/2 t baking powder

1/4 t salt

1 t cinnamon

1/2 t ginger

1/4 t nutmeg

1/8 t all spice

1/4 cup butter, softened to room temp

1/2 cup sugar

1/4 cup brown sugar

1/4 cup maple sugar

1/4 cup oil (I use vegetable or canola oil)

1 t vanilla

1 cup pure pumpkin

2 eggs

Essential Tools

6 cup Bundt Pan, I have this Nordic Ware Bundt pan

Pressure Cooker, I have the IP-DUO60 6 qt Instant Pot

Trivet aka cooking rack, like this K Steel cooking rack

Electric Mixer or Stand Mixer, I have this Kitchen Aid Pro Stand Mixer*

*passed down from my Grandma, my Nonna Maria - it is super special 😊

Measuring utensils, spoons & cups

Spatula

Directions

Prepare bundt pan - lightly spray with cooking spray, then coat very lightly with flour (add about 2-3 T flour to sprayed bundt pan and tap it around so coat). Lightly tap bundt pan to loosen and remove all excess flour. Preparing the bundt pan will ensure the bread does not stick.

Prepare pressure cooker - add 1 1/2 cups water to bottom of pressure cooker pot, and place trivet / cooking rack on top of water.

In separate mixing bowl, whisk dry ingredients - flour, baking soda, baking powder, salt, spices.

In large mixing bowl with hand mixer or stand mixer, blend butter and sugars until light and fluffy, about 45-60 seconds on medium high speed.

Scrape bottom and sides of bowl with spatula to ensure all is combined.

Add maple syrup, vanilla and oil. Blend well, about 15-30 second on medium high speed.

Add pumpkin. Blend well, about 15-30 seconds on medium high speed.

Scrape bottom and sides of bowl with spatula to ensure all is combined.

Add eggs 1 at a time until just combined, about 15 seconds after adding each egg on medium speed - do not over mix eggs.

Add half flour mixture, blend just until combined, about 15 seconds on low speed. Add remaining dry ingredients and blend just until combined, another 15 seconds on low speed.

It’s okay to see some flour not totally combined.

Use your spatula to gently mix in the remaining, then transfer pumpkin pie bread batter to prepared bundt pan using a spatula to evenly distribute.

Tap bundt pan on counter to get rid of larger air bubbles.

Cover bundt pan with foil and place covered bundt pan on trivet in Pressure Cooker.

Close lid and close vent knob - for Instant Pot, turn vent knob to “sealing”.

Cook for 45 minutes on High Pressure - for Instant Pot, press manual then adjust time to 45 minutes using +/- buttons.

NOTE! If not using this bundt pan (http://amzn.to/2i1jbZ4), but using a round or springform pan, you will likely need to increase cook time from 45 mins to 50-55.

When cook time is complete, allow pot to naturally depressurize (NPR) for 10 minutes, then quickly release any remaining pressure (QPR).

Carefully remove bundt pan from Pressure Cooker - I tilt my inner pot slightly and use a towel to remove the bundt pan. Allow to cool for about 10 minutes before removing it from bundt pan.

Allow Pumpkin Pie bread to cool completely before cutting and serving.

I like to serve after chilling it for at least an hour int he fridge with some powdered sugar and a dollop of a frosting of your choice - I like cream cheese or vanilla frosting for this! Up to you 😀

Pumpkin Pie Bread

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Benefits of BONE BROTH & How to Make and Use it

2017-01-04T01:14:00.000-05:00

BONE BROTH

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Confession: I used to ALWAYS used boxed or canned broth and avoided attempting to make homemade Bone Broth for a long time (just like you, perhaps?).

Bone Broth - does making bone broth sound a little scary and complicated to anyone else?
I KNOW! I was always too intimidated to give it a try, too.

BENEFITS OF BONE BROTH

I loved the idea of homemade Bone Broth, especially after discovering Whole30 and reading their book It Starts with Food - very interesting read! NOT just another “diet” book. They really explain their reasoning (with scientific backing) for their 30 day food plan - and they RAVE about Bone Broth.

Regardless of whether you have heard of, care about, or agree with Whole30, Bone Broth is a good idea for ANYONE!

Folks who make Bone Broth often RAVE about getting their bone broth to “gel” or it becoming “gelatinous” - that is a GREAT THING! That “gel" comes from the collagen in the bones breaking down and making your broth a darn SUPER FOOD!

Wait, what? Gel? What does that mean & why is that good? Why can’t I just buy the box from the store?!

READ more about the benefits of bone broth from Whole30’s Bone Broth FAQ!

SAVE ALL THE BONES!

Seriously, save ALL of your bones.

Recently, I made Whole Pressure Cooker Chicken - YUM! I put all the bones in a gallon size freezer bag and stored it in the freezer. I made a recent batch of oven roasted bone-in chicken breasts. I added the bones to the same freezer bag to build up my "stash”.

My husband and I had porterhouse steaks yesterday - I started a beef bone freezer bag.

My friend made bone in prime rib for Christmas - she saved her bones.

Get it?

SAVE ALL THE BONES!

Once you have a good amount, put that bone stash to good use!

This delicious, nutritious, healing bone broth took maybe 5 minutes of hands on prep time, and the push of a couple buttons. Literally, that is it!

In a pressure cooker, it takes about 90-120 minutes. On the stove or in a crock pot, about 8-12 hours.

Bone Broth - How to Make It

Essential tools

If making pressure cooker bone broth, you need a Pressure Cooker!*

I have the 6 qt IP-DUO60 7-in-1 Instant Pot

*90-120 minute cook time

If using a slow cooker, make sure it has a 6 quart or larger capacity like this Cuisinart Multi-functional Slow Cooker**

**8-12 hour cook time

If using your stove top, make sure to use a large stock pot**

**8-12 hour cook time

Large strainer - I LOVE this Bellmain Microperforated 5 qt strainer

Storage for broth - Mason Jars, good tupperware, heavy duty freezer bags, ice cube trays, etc

Essential Ingredients

2-3 lbs bones

Aromatics

8 cups Water

1 T Apple Cider Vinegar or Lemon*

*Adding an acid helps extract minerals from the bones, per Whole30.

I prefer a squeeze of lemon.

Aromatics

Aromatics - vegetables, herbs and spices - are meant to flavor the broth. Aromatics are added at the beginning of cooking broth and will be strained out when done, so no worries about them getting mushy or over cooked.

Because Aromatics help flavor the broth, add things you like!

Avoid things that can get bitter.

For herbs, fresh really is best.

Recommended Aromatics (not all-inclusive)

Onion

Celery

Carrots

Garlic

Leeks

Peppercorns

Lemon

Bay Leaves

Thyme

Sage

Ginger

Basil

Aromatics to AVOID

Broccoli

Brussel Sprouts

Greens - collards, kale, mustard

Peppers

Recommendations on Bones

Do not mix - some people do this, and you can if you want.

However, it will change the flavor. Don’t expect chicken broth if you’ve added beef bones…

For richer broth, roast bones on a sheet pan first in the oven at 350ºF for about an hour. You don’t have to do this, so feel free to skip. I skip this step unless I am using beef bones.

Re-use your bones! You can make a 2nd batch with the same bones (not the same aromatics though - use fresh). Your 2nd batch may not be quite as rich as your first batch, but it’ll be richer than that store bought carton!

Directions

To pressure cooker, slow cooker, or stove top stock pot, add bones, aromatics and water to completely cover and allow about an inch or two of extra water over bones and aromatics. Typically, this is about 8-9 cups (which is a perfect amount for my 6 qt Instant Pot Pressure Cooker).

If you add too much water, your broth won’t be as rich as it can be, and it might not “gel”.

IMPORTANT: DO NOT OVER FILL

Fill pot 2/3’s of the way to max, MAX!

This is especially important if you are using a pressure cooker - you don’t want any liquid to escape from the vent valve on your pressure cooker lid (& if there is too much liquid, your pressure cooker may never actually come to pressure)

NOTICE salt is not on the list of aromatics - feel free to add a little, but I prefer to salt my broth when I am ready to use it for a recipe, or just to sip. Salt to taste at that time.

For Pressure Cooker: Place lid on pressure cooker. Close vent knob. On Instant pot, turn vent knob to “Sealing”. Choose High Pressure setting and adjust cook time to 90-120 minutes.

If making poultry bone broth, cook for 90 minutes on High Pressure

If making beef bone broth, cook for 120 minutes on High Pressure

When cook time is complete, allow pot to naturally release pressure (NPR) for at least 15 minutes. Full natural release will likely take 30-40 minutes due to the contents.

Open lid and allow to cool for 15-20 minutes, then strain out aromatics.

Allow broth to cool before storing in tupperware, freezer bags, ice cube trays, etc.

For Slow Cooker or Stove Top: Place lid on pot. Select Low setting on slow cooker, or Low heat on stove top. Cook on Low for at least 8-12 hours.

If making poultry bone broth, cook at least 8 hours on Low

If making beef bone broth, cook at least 12 hours on Low

Open lid and allow to cool for 15-20 minutes, then strain out aromatics.

Allow broth to cool before storing in tupperware, freezer bags, ice cube trays, etc.

More Benefits of Bone Broth

After Broth Cools

Picture from Kitchen Stewardship

You may notice your broth “gel”

This is a very GOOD thing! Do not be alarmed, be happy. Whole30 talks more about this gelatin, which comes from collagen in the bones.

“Gel" is a good thing, for you and your broth!

Didn’t get that “gel” effect? Perhaps you didn’t use enough bones, or used too much water. Bones with more cartilage (like chicken feet for example) will provide more collagen, therefore more “gel”.

Typically, poultry broth “gels” easier than beef. Some folks add a couple chicken feet to their beef bones to up their ante on the gel!

If it doesn’t gel, should I throw it out?
Noooooo! Please, no. It is still nutritious & delicious. Use every drop!

But wait, I have to eat gel? I don’t think so... Have no fear, you don’t have to eat gel… it will loosen up and melt completely once reheated and/or used in your favorite recipe.

You may notice a fatty layer rise to the top of your broth

This is totally normal!

It’s called Tallow if from beef, Pork Lard if from pork, Duck Fat if from duck, and Chicken Fat or Schmaltz if from chicken.

If you’ve used quality bones, most people scrap this off and save it to use as cooking fat in the future (ever heard of duck fat fries? Yum! And now I digress…)

Some leave a little fat in their broth for fat content and “mouth feel” - this is totally up to you, it will completely melt when reheated.

I have heard people call this fat “liquid gold” - it is quite expensive to buy at specialty stores!

How to Use your Bone Broth

Soup/Stew: certainly the most common, I would imagine

Homemade Chicken Noodle Soup (recipe coming soon), made from leftover Whole Pressure Cooker Chicken and homemade Bone Broth (made from leftover bones from the Whole Pressure Cooker Chicken!)

Sipping: some folks are all about sipping bone broth, perhaps even every single day as part of their diet. The health benefits are something you can explore - Whole30 talks about this!

Braising liquid: Ever cook a pot roast or brisket? Likely you needed to add a braising liquid!

Steaming / Cooking Liquid: use for steaming vegetables, making rice, or in any recipe that calls for a “splash” of cooking liquid (stir fry, sauces, etc)

Sauce / Gravy: Reduce bone broth by simmering or adding thickener such as cornstarch/water slurry or butter/flour roux.

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Quick Pressure Cooker Grits

2016-12-31T07:30:00.000-05:00

Quick Pressure Cooker Grits

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My husband and I both love grits. When I make a big breakfast at home, usually on the weekends, we typically go for eggs over hard, bacon and/or sausage, grits, english muffins and perhaps some fresh fruit. That being said, have you ever attempted to cook all of those things at the same time by yourself?

Huge respect goes out to short order cooks at breakfast restaurants! All of the items I mentioned are relatively easy to cook. However, they all go pretty fast and they all need attention at the same time. It is a full hands on sprint of a prepare!

That being said, I figured if I could do the grits in my Instant Pot Pressure Cooker, it could make my short order cooking wife-life that much easier!

I use 5-minute grits when I cook on the stove top - boil the water, add the salt and grits slowly while whisking the entire time, then simmer and whisk every 20-30 seconds for 5 minutes. It’s non-stop attention seeking…

Well, my Instant Pot pressure cooker came through again, making my life just a little easier. I was able to throw the ingredients into my Instant Pot, set it and go pay attention to my other breakfast items while it came to pressure and did it’s thing. All I had to do was stir once before and after cook time was complete and voila!

Quick Pressure Cooker Grits

Ingredients

Makes 3 generous servings

-you can double or triple this recipe

1/2 cup Quick 5-minute grits*

1 1/2 - 2 cups water*

1/2 t salt

1/4 t black pepper

pinch cayenne, optional

1 T butter, cut in small pieces

shredded cheddar cheese, optional

extra butter, optional

*I use a 1:3 1/2-4 ratio of quick grits:water

Example: 1/2 cup grits : 1 1/2 - 2 cups water

*Why the range of water? - it depends how you like your grits!

We like ours nice and thick, so I use the 1: 3 1/2 grits to water ratio. If you like them thinner/creamier, add another 1/2 ratio of water ( 1:4 grits to water ratio), OR stir in some cream after cook time is complete

Directions

Add grits, water, salt, pepper, cayenne and butter to pressure cooker pot. Stir lightly.

For this method, use quick 5 minute grits!

Close lid to pressure cooker, and close vent knob.

For Instant Pot, turn vent knob to “Sealing”

Set cook time to 2 minutes on High Pressure. For Instant Pot, press “Manual”, then use “+/-“ buttons to adjust cook time.

Pressure cooker will take a few minute to come to pressure, then cook time will begin.

When cook time is complete, turn off pressure cooker and quickly release pressure (QPR) by opening vent knob.

For Instant Pot, turn vent knob to “Venting” - I always place a towel over vent knob.

Open lid, add shredded cheese, if desired, and stir until cheese melts and combines well. I use about 1/4 cup sharp cheddar.

You can also add extra butter or a splash of cream at this time.

Serve with the rest of your breakfast!

Or, serve with shrimp and sauce of choice for some shrimp and grits!

I’ll have to work on a recipe for that!

Quick Pressure Cooker Grits

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Simply Tangy Balsamic Vinaigrette [Whole30 approved]

2016-12-30T22:22:00.001-05:00

Simply Tangy Balsamic Vinaigrette | Whole30 approved

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I am historically a pre-made dressing kinda gal. They are quick and easy and tempting.

Sure, you can find premade’s with low calorie counts and even fat free. It has always been super tempting to purchase the lowest calorie dressing and then use 2-3 times the serving amount of 2 T. I felt no guilt using them. HOWEVER, I started to think: What could they possibly put in here to make it seemingly a vinaigrette if it only has 20 calories per 2 T? It can’t be oil, but it looks like oil… what the heck is in there?

Have YOU ever thought about what they are putting in those mixes to make them taste good WITHOUT those calories and fat (et cetera)?

Have you ever looked at the labels of some of those bottles?

Plenty of sodium, soybean oils, high fructose corn syrup, other sugar, sometimes a TON of BAD fat, preservatives and words I can’t pronounce nor understand.

Simply Tangy Balsamic Vinaigrette

Ingredients

3 T Extra Virgin Olive Oil

3 T good balsamic vinegar

2 t spicy brown or dijon mustard

1 T water

1/4 t salt

1/4 t black pepper

1/4 t dried basil

1/4 t dried oregano

1/8 t onion powder

1/8 t garlic powder

pinch (or 3) crushed red pepper, optional

Directions

Add all ingredients to tupperware, close lid, and shake shake shake!

With this recipe, you have enough for 4, 2 T servings.

You can certainly double, triple, quadruple this recipe!

I also use it for my Italian Farro Salad!

Simply Tangy Balsamic Vinaigrette

Nutrition Facts per serving (4 total)

Calories: 115

Fat: 10.5 g

Sat Fat: 1.5 g

Sodium: 175mg

Carbs: 4g

Sugar: 1.5g

Protein: 0g

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Italian Farro Salad

2016-12-30T21:43:00.001-05:00

Italian Farro Salad

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Pronounced Fahr-Oh, it is one of the oldest cultivated grains on the planet.

It is such a delicious grain, somewhere between barley and rice in texture, and it soaks up any flavor you give it! If you haven’t tried it, I totally encourage it! When I buy it, I buy more than one - it can be somewhat hard to find at my local grocery store, so sometimes I opt to buy it online. My favorite brand is Nature’s Earthly Choice Organic Farro, and I usually opt for the 6-pack!

Truthfully, you could throw in anything you like with cooked Farro, toss with a little vinaigrette and it’s sure to be delicious. It’s so great to have something scrumptious and healthy to grab and eat in the fridge, too!

Something that is extra AWESOME about this Italian Farro Salad is the combination of textures and flavors - crunchy, nutty walnuts - sweet, chewy cranberries or sun-dried tomatoess - slightly chewy, satisfying farro - tangy dressing - sharpness from the onion - creamy cannelloni beans.

I mean, seriously… this Italian Farro Salad is so freaking DELISH! And, HEALTHY!

One of my favorite things about this Italian Farro salad - I cooked the Farro using my Instant Pot! Here is how to cook Farro in the Instant Pot.

Without further ado…

Italian Farro Salad

Salad Ingredients

about 3 cups Cooked Farro, how to cook Farro in the Instant Pot

1/2 cup cannellini beans

1/4 cup roasted red peppers, chopped

1/4 cup red onion, chopped

1/4 cup sun-dried tomatoes or dried cranberries*, chopped

3 T walnuts, chopped

3 T Italian vinaigrette (your fave or my Simply Tangy Balsamic Vinaigrette)

pinch garlic salt

1/4 t black pepper

pinch to 1/4 t crushed red pepper, optional for spice
Fresh basil, chiffonnade (aka cut into strips), optional garnish

*I use whichever I have on-hand.
Today it was dried cranberries — you want that sweet, chewy bite

Essential Tools

Pressure Cooker, I have the IP-60DUO 7-in-1 Instant Pot

Directions

Cook Farro - you can use my Pressure Cooker method, or cook the farro on your stovetop according to the Farro's package directions.

Allow Farro to cool slightly while you prepare salad ingredients.

Add Farro and salad ingredients to mixing bowl. Mix together.

That is it!

Transfer to storage dish(es) (tupperware or a lidded bowl). I love using these 6 ounce Anchor custard bowls with lids for portion control! I also love these Sagler mixing bowls (set of 3 in 1.5, 3 & 5 quart) because they have lids!

Chill for at least an hour, then ENJOY. This can also be eaten warm, but chilling it helps develop more flavor.

Confession: I didn’t wait... I ate a bowl right away!

Italian Farro Salad

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S’mores Pie [Instant Pot Pressure Cooker]

2016-12-29T21:25:00.001-05:00

S’mores Pie

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Who doesn’t love Smores?

Sweet, Gooey marshmallow, crunchy, sugary graham crackers, luscious, melty chocolate… you want one now, don’t you?!

I love the flavors, but let’s be honest… how often do you really actually make Smores? Perhaps you do often, but I admit that I do not.

#1: I live in Florida - when do you think we EVER have an opportunity to have a bonfire let alone have the need to sit close enough to one to roast marshmallows? Not very often.

On that note, us Floridians are hunkering down for our coldest day in December coming tomorrow - the high where I live is set to be 63 and the low 41 - perhaps tomorrow should be National Smores-for-real Day in Florida! I’ll let my husband know to connect the propane to our faux fire pit.

#2: When else do you make Smores? While camping perhaps? Well, again with the admissions… I admit my idea of camping is, well, non-existent… but if it existed, I’d hope it would involve A/C and my hair straightener. Don’t judge me.

But, who doesn’t love Smores?! Especially if there was an easier way to make and eat them.

Well, alas… I believe in this Smores Pie. It satisfies the flavor desires, yet involves no fire. And since I have become obsessed with my Pressure Cooker, I am happy to report I make it in my Instant Pot!

S’mores Pie

Ingredients

1 cup graham cracker crumbs, about 8 cracker sheets

4 T melted butter

1 box brownie mix

ingredients called for on brownie mix box

about 1 cup mini marshmallows

1 1/2 cups water - for bottom of pressure cooker

Essential Tools

Pressure Cooker, I have the IP-60DUO 6 qt Instant Pot

Springform pan, I have this Nordic Ware 7 inch nonstick

meat tenderizer, or rolling pin - whatever works to crush your graham crackers into crumbs

Trivet

Pyrex bowl, for storage of leftovers

Directions

Place graham crackers in resealable bag, like a sandwich or quart size ziplock. Crush into crumbs using flat side of meat tenderizer or rolling pin, or whatever you have that will work.

Pour crumbs into small mixing bowl. Pour in melted butter. Mix until combined.

Press evenly on bottom and slightly up the sides, about 1 inch, of springform pan.

Mix brownie batter as directed on box. Pour into springform pan over graham cracker crust.

Tap pan lightly on counter to get rid of air bubbles and evenly disperse batter.

Cover tightly with foil.

Pour 1 1/2 cups water in bottom of pressure cooker inner pot, place trivet over water, then place springform pan on trivet over water.

Close lid of pressure cooker, and close vent knob. On Instant pot, turn vent knob to “Sealing”.

Press Manual button on Instant Pot, or high pressure on any pressure cooker, and adjust cook time to 45 minutes.

Pressure cooker will take 5-10 minutes to come to pressure, then cook time countdown will begin.

When cook time completes, allow pressure to naturally release (NPR) for 10 minutes. Quickly release remaining pressure (QPR) by opening vent knob. On Instant Pot, turn to “Venting”.

Uncover and allow pie to cool slightly, about 15 minutes.

Evenly spread marshmallows over brownie - do it neatly for neater presentation if you wish.

Place under broiler for 2-3 minutes - do not take your eye off those marshmallows! They can go from perfectly browned, to ridiculously burnt in the matter of seconds.

Carefully remove from oven and let cool for 15-20 minutes.

Unlatch spring on springform pan, and carefully remove rim. Slide pan onto a plate or storage container lid - why a storage container lid? Because I use a tupperware or this 7 cup round Pyrex oven safe bowl, turned upside down to store the leftovers! (pending there are leftovers) #Genius

(NOTE: because Pyrex bowl is oven safe, you can use this to cook things in your Instant Pot, too! Worth the purchase: 7 cup Pyrex oven safe bowl, 7 cup, round.

This Pyrex container is just over 7.5 inches in diameter, and the spring form pan is just under 7.5 inches!

Drizzle with melted chocolate, if desired.

S’mores Pie

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15 Bean Soup with Ham [Instant Pot Pressure Cooker]

2016-12-29T17:29:00.002-05:00

15 Bean Soup with Ham

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Don’t know what to do with a leftover ham bone, or just some left over ham in any form? Use it to make hearty, savory 15 Bean Soup!

I personally LOVE 15 Bean Soup. The variety of beans make for a great textured soup, and it gets nice and thick and hearty. It’s perfect accompanied by Pressure Cooker Cornbread, or any other bread of your choice.

This recipe for 15 Bean Soup with Ham is incredibly easy, yet definitely does NOT lack in flavor! It could easily feed 8 people, maybe even more. I love preparing this, serving it to my family of 3 (soon to be 4!) and freezing the rest to serve again in a couple weeks.

The BEST part: it takes 1/4 of the time in my Instant Pot Pressure Cooker than it does on the stove! No soaking of the beans, no having to babysit a stove. Total #momwin!

This is a GREAT freeze-for-later meal! Pressure Cooker Cornbread does well in the freezer, too!

15 Bean Soup with Ham

Ingredients

2 T oil (I use olive oil)

1 cup onion, diced

1/2 cup celery, diced

1/2 cup carrots, diced

2-3 garlic cloves, diced

1 can diced tomatoes

7-8 sprigs fresh thyme, or 1 t dried thyme

2 Bay leaves

1/2 t salt (the ham and bone give plenty of salt)

1 t black pepper

1/2 t paprika

1 package Mixed or 15 Beans (discard any seasoning packet), not soaked

1 ham bone* with some ham remaining

*make sure it will fit in your pressure cooker - my ham was almost 8 lbs, and the bone barely fit

6-7 cups water**

**The amount of water depends on how thick or thin you like your soup - I use 6 cups because I like mine nice and thick!

Essential Tools

your Pressure Cooker

Kitchen spoon

Silicone Mitts or other oven mitt

Mesh strainer

Tongs

Directions

Dice all veggies, mince garlic.

Press “sauté” button on Instant Pot (or browning setting on other pressure cookers). Add olive oil to inner pot of pressure cooker, then add onion, celery, carrots and garlic along with salt, pepper and paprika. Stir and Sauté for 2-3 minutes while holding the inner pot in place with your silicone mitts, or other oven mitt.

Add diced tomatoes, bay leave and thyme. Stir to combine.

Rinse beans using mesh strainer - you may lose some of the small beans down your sink in other colanders with larger holes. And NO - NO need to soak beans - woohoo!).

Add beans and ham bone to pot.

Add water - no need for broth or stock here. The ham bone gives flavor o’ plenty!

Close lid of pressure cooker and ensure vent knob is closed - for Instant Pot, turn to “Sealing”

Press manual (high pressure) and adjust cook time to 35 minutes.

Your pressure cooker will take about 15 minutes or so to come to pressure - there’s a lot of liquid in there! The more liquid, the longer it takes to come to pressure typically.

Once pressure cooker comes to pressure, cook time countdown will begin.

When cook time completes, Instant Pot will beep and automatically change to Keep Warm setting.

DO NOT MANUALLY or QUICKLY RELEASE PRESSURE!

Allow your Pressure Cooker to naturally release pressure (NPR) for at least 15 minutes. It will probably take 20-25 minutes to release all pressure naturally. At 15 minutes, you can opt to start quickly releasing pressure (QPR) by turning vent knob to “Venting” - I always place a towel over vent knob.

Why am I emphasizing these pressure release stuff? Because if you don’t allow the pressure to release manually, and you try to do it right away, you will likely have a mess on your hands (and cabinets). With soups or stews, you need to allow some of the pressure to come down on it’s own.

Open lid and remove ham bone, thyme springs and bay leaves.

Take your time, and look VERY carefully through your soup to make sure you get all the bone; sometimes pieces break off, so don’t assume you have it all just by removing the large piece.

I also fish out any fatty pieces of ham and skim the top of the soup for any fat that has sort of gathered on the top with a large spoon.

No - you don’t have to empty this stuff out into a bundt pan 🙈

My bundt pan happened to already be dirty from making my Banana Bread Cake (super YUM!) in my Instant Pot prior to this 15 Bean Soup with Ham!

Stir soup and allow it to cool slightly before serving - it will thicken as it cools (and if you have leftovers to serve the next day, it will be even thicker and even MORE delicious!)

Remember, this is a GREAT freezer meal if you have leftovers, too!

15 Bean Soup with Ham

I recommend serving with my Pressure Cooker Semi-Homemade Cornbread which you could make in advance before the 15 Bean Soup (just make sure you hide it before ready to serve - in my house I have to do those types of things, anyone feel me?).

I meant to take a picture of my bowl with cornbread in it - but I started eating and forgot because this soup is just THAT good! Sorry (not sorry)!

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Banana Bread Cake [Instant Pot Pressure Cooker]

2016-12-29T00:23:00.002-05:00

Banana Bread Cake

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Why do I call this Banana Bread Cake made in my Instant Pot both Cake and Bread?

Well, I honestly couldn’t decide… Was it more like cake? Was it more like bread? Truthfully, I make banana bread all the time in the oven, and I use a different recipe. It is typical banana bread, in taste and texture. This recipe is definitely different in texture — its much lighter & more moist. However, it is definitely denser than a light, fluffy vanilla cake.

This Banana Bread Cake is delightfully sweet, delightfully tender, delightfully dense, delightfully moist… delightfully everything!

This Banana Bread Cake is awesome and I made it without ever having to turn on my oven which in turn heats my always-hot-anyways Florida home - winning! Why use my Instant Pot Pressure Cooker and not my oven? The prior sentence is good enough reason for me... Thanks, Instant Pot!

You can eat this plain, dusted with powdered sugar or topped with a frosting of your choice — my fave being cream cheese frosting, but if you have chocolate lovers, go for chocolate; if you have cream cheese haters, go for vanilla — it’s ALL good!

You can make this Banana Bread Cake with a variety of mix-ins to switch it up, too! The world is your oyster; the world is your Banana Bread Cake!

Banana Bread Cake

Ingredients

1/2 cup oil — I use vegetable or canola but you could use coconut, too

1/4 cup unsalted butter, softened to room temperature

1/2 cup packed brown sugar

3/4 cup sugar

1 t vanilla

3 over ripened bananas, mashed — about 1 1/4 cups

1/2 cup sour cream

2 large eggs

2 1/4 cups flour, properly measured

1/2 t salt

1/2 t cinnamon

1 1/2 t baking soda

1/2 t baking powder

Optional Mix-ins (1/2 cup of mix in of your choice):

cinnamon chips

chocolate chips

walnuts

pecans

shredded coconut

1 1/2 cups water for the bottom of the Pressure Cooker pot

Essential Tools

Bundt Pan, 6 cup — I use this Nordic Ware bundt pan

Kitchen Aid Stand Mixer or hand mixer — you can also do this by hand

Short trivet or cooking rack

Directions

Grease and flour bundt pan — I use cooking spray and a couple tablespoons of flour to coat the bundt pan. This will ensure your banana bread cake won’t stick.

In medium sized mixing bowl, whisk all dry ingredients (properly measured flour, salt, cinnamon, baking soda, baking powder). Set aside.

In large mixing bowl, using electric mixer, blend oil, butter and sugars until very well combined, about 45 seconds on medium speed.

Add vanilla, bananas and sour cream; mix until combined, about 20-30 seconds on medium speed.

Add both eggs, blend until just combined, about 10-15 seconds on medium speed.

Add dry ingredients, and mix on low speed until just combined, perhaps 20 seconds.

Do not over mix!

Add optional mix-in, if desired. I added cinnamon chips!

Mix very lightly to avoid over-mixing batter.

Pour batter into greased and floured bundt pan

Cover with foil

Place bundt pan in Instant Pot on trivet, over water.

Close lid and turn vent knob to “Sealing”

Press Manual (High Pressure), and adjust cook time using “+/-“ to 48* minutes.

I’ve tried 45, not quite enough; 50, a few too many; 48 is where I’ve decided the sweet spot is!

After pressure cooker comes to pressure, cook time countdown will begin.

When cook time countdown is complete, allow pressure cooker to naturally release pressure (NPR) for 5 minutes. Quickly release remaining pressure (QPR).

Open lid, and carefully remove bundt pan — it’s pretty snug in there! I solicit the help of my Silicone mitts and a hand towel.

I grab a hold of one side of the bundt pan with a towel, and lifting/slighty tipping the pressure cooker inner pot until I can slide the bundt pan out. Be careful, there’s hot water under there!

Remove foil and allow Banana Bread Cake to cool for about an hour.

Look at this Banana Bread Cake!

Once cooled, run knife around the outside edge and inside edge of the cake to loosen. Place a plate over bundt pan, then lift bundt pan and flip over onto plate.

Serve plain, with powdered sugar, or frosting of your choice.

I like to serve a dollop of frosting on the side so the beautiful Banana Bread Cake is exposed in all it’s delicious glory!

Banana Bread Cake

(with optional Cinnamon chip mix in and a dollop of cream cheese frosting)

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ANNOUNCEMENT: Name Change Coming

2016-12-28T11:10:00.000-05:00

Hello!

I am so incredibly thankful to those that subscribe to my blog and/or visit regularly. You all warm my heart, truly you do.

This has been a great, FAST ride! I woke up this morning with almost 68,000 blog hits (since starting to write this, hits are now almost 80K! 1/3: now over 160K!). That is nuts! My first blog was released on 12/1/16. I am humbled by the response to this blog in such a short time.

Hits to our site to check out the instructional blog I wrote on Instant Pot Buttons alone have reached over 40K (1/3: now over 100K)! Our next most popular posts have been our Whole Pressure Cooker Bundt Pan Chicken, our (Un) Stuffed Cabbage, our list of Favorite Pressure Cooker accessories, my Maple Brown Sugar Oatmeal and one of my newest recipes, Pressure Cooker Macaroni and Cheese!

Because of the interest, I have decided that this is something I want to take SERIOUSLY. Instead of this free blogspot blog (which is great), I have decided to get a web developer (lucky enough for me, my husband owns Kraken Media and is a phenomenal web developer!). I am buying a real domain name, spending money on proper tools, and making plans for partnerships and collaborations.

Having said that, a name change is coming!

When I created the name, Simply Instant Pot, I was just happy to start writing and documenting my own experiments with the Instant Pot I received as a gift - I thought I would do it just as a hobby in my “spare time". With the interest having grown, I want to make sure I am not limiting myself to only Instant Pot users - I want to connect to all pressure cookers (no matter what brand they own). I have decided to move away from a name that singles out the Instant Pot.

In addition, I will share that I am currently pregnant, having a baby boy in March of 2017! I have a lovely 7 year old step daughter at home. I work full time in Corporate America. My husband has a demanding full-time job and runs his own web development business "on the side”. I already know what busy looks like. With a new baby to come… well, I am sure I will laugh at what I currently think of as busy. I want to use my website to connect with others who feel the same - Moms, Dads, grandparents. I plan to make baby food for my little boy and will definitely share my use of my pressure cooker!

I hope to eventually make this a full time gig - your support is EVERYTHING! I appreciate you all, more than you know.

Without further ado, I wanted to share the new name, scope and planned content I have defined for my new website, currently in development! #comingsoon

NAME REVEAL:

Food: Under Pressure

[short name: FoodUP]

SCOPE:

Recipes & techniques perfect for sharing delicious food with family & friends while balancing a life under pressure.

WHAT YOU CAN EXPECT:

Pressure cooker recipes (hence Food: Under Pressure!)

*Recipes will be categorized, so it will be easy to sort through and find what you are looking for
Original Homemade recipes
Semi-homemade recipes
One pot meals
Pressure cooker baking

Non-pressure cooker recipes

*Recipes will be categorized, so it will be easy to sort through and find what you are looking for
Other fast, easy, simple recipes and techniques or shortcuts I find beneficial for my life as a busy wife and mom
Traditional Family recipes
Other Favorites

Collaborations with everyday cooks

FoodUP supports the everyday cook! Not everyone is crazy enough to start a food blog… but that doesn't mean their food isn't worthy of sharing! I have committed to featuring tried and true recipes from folks who cook just to cook.

Are you a home cook who is interested in being featured on Food: Under Pressure? Contact me at foodunderpressure@gmail.com

Featured recipes will require the following:

Recipe title, exact ingredients and directions, at least 1 picture (preferably of at least the finished product), at least 1 testimonial from someone else who has successfully used your recipe

FoodUP will also support other like-minded bloggers - I plan to collaborate and share recipes from my favorite sites. Be confident that the sites I share will only be those I truly believe in (with full permission and credit given, of course)

Are you a food blogger who may be interested in collaborating with Food: Under Pressure? Contact me at foodunderpressure@gmail.com

Resources

Resources for pressure cooking
Favorite accessories and products - links to purchase (affiliate)
tips and reviews for various pressure cookers - this will be a work in progress along the way! I currently have this Instant Pot only
Information on my website: how I created it, how I will maintain it, and income produced for those who are interested in that insight - this will be a work in progress along the way!

TidBits - my life as a busy, working (under pressure!) Wife & Mom

I will have a blog section where I will share little tidbits here and there of my life - this will be separate from the recipes. So, if you aren’t interested in my life and just want to see recipes, that is totally fine! 😉

Food: Under Pressure

I am incredibly excited for this journey… more to come!

Thank you for being here!

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Pressure Cooker Macaroni and Cheese [Kid Approved]

2016-12-26T20:11:00.001-05:00

Pressure Cooker Macaroni and Cheese
#KidApproved!

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I love macaroni and cheese.

My 7 year old step daughter LOVES macaroni and cheese.

Our loves of cheese are different, though (adult cheese versus kid cheese, ya feel me?).

I needed to make a mac n cheese that she could love, and I could still appreciate, i.e. one without lobster, or blue cheese, or smoked gouda, or hot sauce, or bread crumb toppings, etc because that’s what I would want, but she would never consider eating! That's a #MomWin if I don’t feeling like sharing 😜 but not when I am trying to serve dinner at home.

I have seen a bunch of recipes for Pressure Cooker Macaroni and Cheese. Unfortunately, a lot of them seem to have ingredients that would just not appeal to most kids. So, I decided to create my own. I have to say, it is AMAZING! It’s good ole fashion, cheesy and gooey, bright yellow and delicious mac n cheese.

Pressure Cooker Macaroni and Cheese

[Kid Approved]

Ingredients

1 1lb. box Corkscrew pasta (aka Cavatappi)

3 3/4 cups water

1 T butter

1/2 t salt

1/4 t pepper

1/4 t garlic powder

pinch nutmeg, optional

1 12 oz. can evaporated milk (can sub regular milk)

1 cup milk*

4 T butter

2 cups mild cheddar cheese, shredded

2 cups Kraft Triple Cheddar, shredded**

*does not have to be whole milk - I used low fat because that’s what I keep in my fridge

**can sub for combo of white, mild and sharp cheddar

Essential Tools

Pressure Cooker, I have a 6 qt 7-in-1 Instant Pot

Directions

Add water, pasta, 1 T butter and seasonings to pressure cooker pot insert.

Close lid of pressure cooker and close vent knob - on the Instant Pot, turn vent knob to “Sealing”.

Choose High Pressure setting - on the Instant Pot, press Manual which should default to High Pressure. Adjust cook time to 3 minutes.

After Pressure Cooker comes to pressure, cook time countdown will begin. Instant Pot will beep when cook time countdown is complete.

Quickly release pressure (QPR) - I ALWAYS place a towel over vent knob before QPR.

Open lid and allow pressure to stay on “Keep Warm” setting.

Add evaporated milk, milk, butter and cheese. Stir, stir, stir.

Stir until well combined, ooey and gooey!

Pressure Cooker Macaroni and Cheese

[totally Kid Approved]

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Twice Baked Pressure Cooker Potatoes [Instant Pot]

2016-12-26T17:02:00.000-05:00

Quick Twice Baked Pressure Cooker Potatoes

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There are tons of great ways to use potatoes. Baked, mashed, fried, boiled, as a salad, au gratin’ed, tater totted, hash-browned, home-fried… Yum! —> that kinda reminded me of Forrest Gump when Bubba talks about all the ways you can eat shrimp 😝

I love potatoes. But, I don’t always love dealing with cooking them. Why? Because a lot of these methods/recipes take forever. Even the simple baked potato… 45-60 minutes? And the even yummier twice baked version… almost 2 hours between prep and cook, right? Ugh!

I wanted to make twice baked potatoes for Christmas. I did NOT want to deal with 2 hours of attention-seeking cook time.

The solution: my pressure cooker! Personally, I have an 6 qt Instant Pot 7-in-1, and I LOVE it! It made time consuming Twice Baked Potatoes much more manageable on a busy day.

Twice Baked Pressure Cooker Potatoes

Ingredients

1 1/2 cups water

5-6 Idaho Potatoes, medium to large in size, cleaned

4 T butter

1/2 cup milk

1/4 cup sour cream

1/2-1 t salt, depending on your preference

1/2 t seasoned salt

1/4-1/2 t black pepper

1/4 t garlic powder

1/2 cup shredded cheddar cheese

1/4 cup chopped bacon, optional

2 T chives, optional

Essential Tools

Pressure Cooker, I have the 6 qt 7-in-1 Instant Pot

Trivet, like this 6 inch circle baking rack

Grapefruit spoon

Half sheet pan, I like Nordic Ware’s half sheet baking pan

Directions

Pour 1 1/2 cups water in your Pressure Cooker inner pot. Place trivet over water.

Clean potatoes. Poke 3-4 holes in each potato with a fork or knife. Place cleaned potatoes in pot on top of rack. Don’t worry if they are touching or if there is some overlap.

Close pressure cooker lid and close vent knob - for Instant Pot, turn vent knob to “Sealing”.

Cook your potatoes on High Pressure for 25-30 minutes, depending on size (mine were large, so I used 30 minutes). On Instant Pot, press Manual (should default to high pressure), then use “+/-“ buttons to adjust cook time.

Your pressure cooker will take 5-10 minutes to come to pressure, then cook time will begin.

Instant Pot will beep when cook time is complete.

Quickly release pressure (QPR) by opening vent knob.

For the Instant Pot, turn vent knob to “Venting”. I ALWAYS place a towel over the vent knob before releasing pressure.

Allow pressure cooker to remain on a “keep warm” setting.

Open lid, and use Silicone mitts or tongs to remove potatoes and place on cutting board to cool slightly.

While allowing your potatoes to cool, lift inner pot out of pressure cooker using silicone mitts or other heat proof gloves/oven mitts. Carefully remove trivet (it will be HOT), and pour out cooking liquid. Quickly rinse, then place inner pot back in pressure cooker.

With pressure cooker on “keep warm” setting, add butter, milk and seasonings and allow butter to melt and milk to warm. Do NOT let boil. Turn off pressure cooker once butter is melted and milk is warmed.

Meanwhile, cut potatoes in half lengthwise and place on half sheet baking pan. Use grapefruit spoon or other spoon to carefully scoop out the inner potato, leaving skin in tact.

Add scooped potato as well as the sour cream to the milk, butter and seasoning mixture already warmed in your pressure cooker pot.

Lay scooped potatoes skin side down on baking sheet. If you ripped the skin on a couple (like I did!) no worries at all. They will look great once filled...

Once all potatoes are scooped, blend potato with milk and butter mixture, just as you would for mashed potatoes.

I like mine really smooth and almost overtaxed - normally I would never want my mashed potatoes to be “gummy” which is what can happen if you over mix, however for this twice baked potato, it almost helps… up to you! Just make your mixture smooth.

(sorry I forgot a picture of my mashed potato mixture - blaming it on the holiday!)

Fill potato skins with mashed potato mix and top with cheese and bacon.

Melt cheese under broiler for 3-5 minutes - keep an eye out! Don’t let them burn.

Top with chives, if desired.

(Sorry - I forgot to take a picture after melting cheese and topping with chives! Blaming it on the busy holiday day again… Oops)

Twice Baked Pressure Cooker Potatoes

From start to finish, eat these in about 35-40 minutes (including prep)!

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Whole Pressure Cooker Bundt Pan Chicken [Instant Pot Pressure Cooker]

2016-12-23T21:14:00.001-05:00

Whole Pressure Cooker Chicken

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If you haven’t tried whole pressure cooker chicken before, you need to - like TODAY.

And, if you have had whole pressure cooker chicken, you need to misplace that recipe and replace it with this one.

Seriously - this is the best chicken you will ever have in your lifetime. I am confident in that claim. So confident that, if you don’t like it, I’ll buy you a new chicken 😛

There are 2 secrets to my Whole Pressure Cooker Chicken:

1. A Bundt Pan

2. Compound Butter

The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.

The Compound Butter allows the chicken to stay incredibly moist and gives it so much flavor - compound butters are full of seasonings of your choice. Today, I will be demonstrating with my Citrus Herb Butter - it is my FAVORITE. But, you could really add anything you want to softened butter, mix it up, and call it compound - compound will flavor! More compound butter recipes to come!

Another great thing about the Compound Butter is it will be captured in the juices that are captured in the Bundt Pan - did I mention how capturing those juices make for a KILLER gravy? Oh yes, Lord.

Whole Pressure Cooker Bundt Pan Chicken

with Compound Butter

Ingredients

Whole Chicken Ingredients

Whole Roaster Chicken, thawed, up to 6 pounds (any bigger won’t fit in the 6 quart Instant Pot)

3-4 T Compound Butter, I used Citrus Herb Butter*

1/4 t salt

1/4 t pepper

*because I used this butter, I also stuffed the chicken with the lemon and lime zested for this butter and some fresh thyme - go check out the Citrus Herb Butter!

Pressure Cooker liquid

1 1/2 cups water

Gravy ingredients

Reserved juices from chicken
1 T cornstarch

2 T juices from chicken

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO 7-in-1 Instant Pot

6 inch Bundt Pan, I have the Nordic Ware 6 cup Bundt Pan - Perfect for the Instant Pot!

Aluminum Foil, small square

Directions

Remove Chicken from packaging, and inspect for any feathers; they should be easy to remove if any remain. Trim some excess fatty skin, if desired.

Place small square of foil over hole in Bundt pan.

Dry chicken as best as you can with paper towels. Place chicken in bundt pan, placing hole of chicken around foiled center of bundt pan.

Rub compound butter all over chicken and let some fall inside chicken, and under the skin… everywhere you can get it. Sprinkle on a little salt and pepper (I use about 1/4 t of each)

*I also shoved a couple small pieces of the lime and lemon I zested and fresh thyme I used to make my Citrus Herb Butter inside the chicken - aromatics!

Aromatics are a good thing, and they are NOT complicated - onion, garlic, carrots, celery, ginger, herbs, citrus, apples, lemongrass… depends on what flavor you’re going for!

Pour 1 1/2 cups water in bottom of Instant Pot insert, then carefully place Bundt pan directly into Instant Pot (I solicited the help of some tongs).

Close lid. Turn Vent Knob to “Sealing". Press Manual (high pressure) and adjust cook time using “+/-“ buttons to _____ [Whole Chicken needs 6 minutes per pound] - my chicken was just under 6 pounds (5.8 lbs), so I chose a cook time of 34 minutes.

Instant Pot will take 10-15 minutes to come to pressure, then cook time countdown will begin. When cook time is complete, Instant Pot will beep.

Allow pressure to naturally release (NPR) for 10 minutes. After 10 minutes, quickly release remaining pressure (QPR) by turning vent knob to “Venting”.

Open lid and smile at your super moist and tender chicken, and all that flavorful juice you’ve captured because of the bundt pan!

Carefully remove chicken from bundt pan, and place on cookie sheet.

Carefully remove bundt pan from Instant Pot - pour juices in small saucepan (I pour slowly and avoid getting the juice at the very bottom of the bundt pan because it usually has some fat scraps…)

Place juices in sauce pan on stove over medium heat.

Mix a slurry of cornstarch and a couple tablespoons of juices.

Pour slurry into saucepan, and whisk.

Allow gravy to simmer for 5-10 minutes or until thickened as desired.

Your gravy can simmer while you follow the next steps, browning your chicken under the broiler.

Lightly broil chicken on cookie sheet to crisp skin - this takes about 4-5 minutes. BE CAREFUL, don’t take your eyes off your chicken!

Directly from Instant Pot, before broiling

After lightly browning under broiler for about 4 minutes - you can go a little longer if you prefer, but don’t burn it!

Time to carve! In reality, you could carve this chicken with a darned butter knife or just shred it with a fork because it is SO TENDER and MOIST!

Whole Pressure Cooker Bundt Pan Chicken

with Compound Butter

Serve with your delicious homemade gravy (wasn’t that easy?!) and your choice of sides… Tonight, I roasted potatoes in the oven using the same Citrus Herb Butter and steamed broccoli (using the Citrus Herb Butter again!) in the microwave while my chicken was cooking in my Instant Pot!

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