Friday, January 11, 2019

Chilli Mac with Beans

Chili Mac with Beans (1/11/19) *****




Ingredients

1 lb 93% Lean Ground Beef or Ground Turkey (you won't need to drain as very little fat)
1 Medium Onion, chopped
1/2 cup Celery, chopped
2 Tbsp Chili Powder, mild
2 tsp Cumin
1 tsp Oregano, dried
1/4 tsp Chipotle Powder (optional, or cayenne pepper)
1 1/2 tsp Kosher Salt (or 1 tsp table salt)
1/2 tsp Black Pepper
8 Cloves of Garlic, minced
32 oz Chicken Broth
(1) 4oz Can of Green Chiles (mild, fire roasted are good)
(1) 15.5oz Can of Red Kidney Beans (rinsed & drained)
16 oz Elbow Pasta (macaroni)
(1) 14.5oz Can of Diced Tomatoes (juice and all)
(1) 15oz Can of Tomato Sauce
Optional - To Make Cheesy Chili Mac
2 1/2 cups Sharp Cheddar Cheese, shredded

Instructions

Press the Sauté (Normal) button on the Instant Pot. Add the ground beef and cook, stirring occasionally, until almost done.

Add onion and celery. Sauté until almost translucent, stirring occasionally. Make sure to scrape up any brown bits on the bottom of the pot (deglaze).

Add garlic and the spices. Stir.

Add in the broth, chiles, and beans Stir to combine. Let the contents come to a simmer.

Add the pasta, stir and submerge it.

Press the Cancel/Keep Warm button to cancel the sauté mode.

Add the tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).

To Pressure Cook

Put the lid on the pot and set the steam release knob to “Sealing” position.

Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.

When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.

When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.

Add cheese, if using, and stir. Let sit a minute until melted.

Season with more salt & pepper to taste, if desired.

Garnish as desired. Serve it right away!

Serves 6-8

Thursday, January 10, 2019

Plantain Soup

Plantain Soup (1/10/19) *****



2lbs green plantains
1 carrot, diced
1 onion, chopped
6 garlic cloves, diced 
16oz chicken broth
Parsley
Thyme
1 Tbsp lemon juice
Salt and pepper to taste

* Peel, slice and cut plantains into 1/4” slices and add to the Instant Pot.
* Add broth, carrots, garlic, parsley, thyme, onion, salt and pepper. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 20 minutes.
* It will take about 40 minutes total, including the time it takes to build and release pressure. Once the cook time is over, do a natural release for 10 minutes and then a quick release. You don't want to let it all release at once or it could sputter and foam.
* When the lid is off, turn the Instant Pot to saute. 
* Add lemon juice and stir into the soup.  Break apart any large plantain pieces with a fork. 

* Cook for a couple of minutes and stir until thickened. Season with salt and pepper to taste. Serve.
* Serves 3-4

Wednesday, January 9, 2019

White Rice

White Rice (1/7/19) *****

Ingredients

1 cup white rice
1 ½ cup water (or low-sodium chicken broth OR beer!)
½ teaspoon salt
½ tablespoon butter (or olive oil)

Optional
Chopped onions
Garlic
Achiote seasoning (for yellow color)

Instructions

Add rice, water (or chicken broth), salt, and butter (or olive oil) to the pressure cooker pot and stir.  

Secure the lid and turn pressure release knob to a sealed position. 

Cook at high pressure for 3 minutes.

When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.


Fluff the rice with a fork.  Serve immediately.

Tuesday, January 8, 2019

Beef Stew

Beef Stew (1/7/19) *****

1lb beef chuck in cubes
3 potatoes
2 sweet potatoes
3 carrots
16oz beef broth
Garlic
Corn starch
Tomato sauce
Salt and pepper
Worcestershire sauce

Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
Cook the meat until Browned on all sides.
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
Close the lid and steam valve on the instant pot.
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Monday, January 7, 2019

Potato Soup

Potato Soup (1/5/19)

2lbs potatoes
16oz chicken broth
1 can evaporated milk
Parsley
Thyme
Garlic
Onion powder
Corn starch
Salt and pepper

* Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
* Add broth, carrots, salt, garlic, parsley, thyme, onion powder and pepper. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.
* It will take about 20 minutes total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure. You don't want to let it all release at once or it could sputter and foam.
* When the lid is off, turn the Instant Pot to saute. 
* Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.