Sweet Potato Rice Pudding

Pudding or Risotto, Who Knows?

SP Rice Pudding Large Bowl

Every time I decide on making a dessert, it takes a few tries before I am happy with the results. Which means I need to eat dessert three or four days in a row, or sometimes a couple times in one day. Oh, the sacrifices I make for my readers.

I call this pudding, but I guess I could just as easily call it Dessert Risotto. It uses arborio rice, which is what is used in risotto and is what lends the creamy texture. Like risotto, this Sweet Potato Rice Pudding is best served shortly after making it while still warm, but can also be refrigerated for later. If it is too dense after refrigerating, 30 seconds or so in the microwave will soften it up, or if you would like to serve cold, you could stir a splash of milk into it to thin it out a bit.

Sweet Potato Rice Pudding Ingredients

It is a bit on the decadent side, but the sweet potato makes it healthy, doesn’t it? DOESN’T IT?

Start by rinsing the rice and grating the sweet potato. I am not really a big rice rinser, but if it says on the package to rinse it, then I rinse it. I figure they may know something I don’t and if they feel that their rice needs to be rinsed, then rinse it I will. As for the sweet potato (raw and peeled), grate it on the large holes of a box grater. You can always use a food processor, but for me, by the time I dig out the food processor, clear an area on the counter, and crawl around on my belly trying to maneuver the plug into a socket, I could have the dang thing grated, the pudding already started and be relaxing in my chair enjoying a cool beverage.

Arborio Rice

Once the sweet potato and rice are prepped, put a tablespoon of butter in the pressure cooker on the middle sauté mode. As soon as the butter is melted, pour in a can of coconut milk, a can of evaporated milk (not sweetened), 1-1/2 cups of water and 1/2 cup of honey.

Grated Carrots

Sprinkle in 1 teaspoon cinnamon, 1 teaspoon kosher salt, 1 teaspoon vanilla extract and 1/2 teaspoon ground cardamom and stir it up, little darling, stir it up.

When the concoction just starts to simmer, it’s time to introduce 8 ounces of grated sweet potato and a cup of arborio rice. It might also work with sushi rice, but I wouldn’t try it with any type of long grain rice. If you are feeling rebellious and decide to ignore my warning and try a different type of rice, be sure to let me know how it turns out!Sweet Potato Rice Pudding Simmering

Now, turn off the sauté mode and give it a good stir.

Lock the top on the pressure cooker, and on manual mode set it to come up to high pressure for 8 minutes.

Next, stand impatiently tapping your foot and whistling a happy tune until the time is up.

Do a quick release, remove the lid and carefully remove the inner pot from the pressure cooker to help stop the cooking process.

Sweet Potato Rice Pudding FinishedStir in 2/3 of a cup of raisins and let the pudding cool for 5 minutes or so.

You can serve as soon as it has cooled enough to eat, or you can refrigerate to serve later.

Raisins

I like it topped with some whipped cream and sliced toasted almonds.

SP Rice Pudding Small Bowl

Sweet Potato Rice Pudding
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Recipe type: Dessert
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 8 servings
Sweet Potatoes and Rice make this decadent treat at least slightly healthier!
Ingredients
  • 1 tablespoon butter
  • 1 can coconut milk (13.5 ounces)
  • 1 can evaporated milk (12 ounces)
  • ½ cup honey
  • 1-1/2 cups water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ½ teaspoon ground cardamom
  • 1 medium sweet potato, (raw, peeled), shredded on large holes of box grater (about 8 ounces by weight after shredding)
  • 1 cup arborio rice
  • ⅔ cup raisins
  • sliced toasted almonds (for topping)
Instructions
  1. With sauté mode on medium, melt butter in pressure cooker pan
  2. Stir in the coconut milk, evaporated milk, water and honey
  3. Add in the cinnamon, cardamom, vanilla extract and salt
  4. Continue to cook, stirring often just until it comes to a simmer
  5. Stir in the sweet potato and rice
  6. Turn off sauté mode, give a quick stir and lock top on the pressure cooker
  7. On manual mode, set to come up to high pressure for 8 minutes
  8. When time is up, do a quick release
  9. Remove inner pot from pressure cooker to stop cooking
  10. Stir in rasins
  11. Let cool for five minutes or so
  12. Can be served warm, at room temperature or refrigerate it for later
  13. Serve with toasted almonds and whipped cream, if desired

 

A Pressure Cooker Thanksgiving

A Few Suggestions For A Pressure Cooker Thanksgiving

I was thinking of doing a post gathering a few of my Thanksgiving appropriate recipes, but then I thought, “Thanksgiving isn’t for a couple weeks.” Then a wave of panic swept over me, as I thought “Thanksgiving is in a couple weeks!”

I know many of you are traditionalists and would consider nothing but Turkey for your feast. I, on the other hand rarely make turkey for Thanksgiving. Below I will offer some alternatives. Or, you could offer your guests a choice of Turkey or something else! Something perhaps prepared in the pressure cooker! I also have a couple dessert ideas.

Since I just posted this one recently, it is still fresh in my mind, so it comes first:

Pressure Cooker Pumpkin Spice Cake

Pumpkin Spice Cake On Plate

And here is another pumpkin dessert that might be just right:

Pressure Cooker Pumpkin Custard

Pressure-Cooker-Pumpkin-Custard-Final-Small

For a zesty side dish, this Southwest twist on cranberry sauce may be just what you’re looking for:

Pressure Cooker Chipotle Cranberry Sauce

Cranberries-On-Turkey-Burger-Final-Small

As an alternative (or in addition to) turkey, think outside the bird with  this tasty alternative:

Pressure Cooker Atlanta Brisket

Brisket Plate1

This one is usually reserved for Easter, but why not try a leg of lamb for something different, or give your guests a choice!

Pressure Cooker Leg of Lamb

Lamb_Yogurt_Sauce4Whatever you decide to dine on this Thanksgiving, have a good holiday and don’t forget the pressure cooker!

Goulash Soup (Gulaschsuppe)

The Great Goulash Debate Continues

Goulash Soup Spoon

Whoo Hooo! I passed the test! “What test?” you might ask. Well, it certainly wasn’t a math test, because I surely wouldn’t have passed that. The test of which I am speaking is the one I set up for myself whenever I make any German dish. You see, my wife is from Germany, so every time I make a German dish, I set it on the table without mentioning what it is and if she immediately recognizes it I consider myself over the first hurdle.

In this case, she took a bite and said “Goulash soup?” Yes! At least she could tell what it was. The next hurdle is if she actually thinks it is good, and she did!

Goulash Soup Ingredients

Now that that is out of the way, it’s time to tackle the tricky subject of Goulash. Goulash can be many things to many people. First off, let’s take American Goulash off the table right away. Why this mixture of ground beef, macaroni and tomato sauce that is basically Hamburger Helper from scratch procured the moniker “Goulash” is beyond me, but it is now out of the equation, so we will speak of it no more.

Now, what is real Goulash? It depends where you are at. In Hungary, Goulash (gulyás in Hungarian), is basically a soup. Porkolt, which is a stew and is mainly composed of meat and paprika is what is known as goulash in other parts of Europe. It is kind of a European equivalent of Texas Chile. In Germany, for instance, what they call Goulash is Porkolt. Gulyás is called Gulaschsuppe, or Goulash Soup. Now that I have cleared that up. What, you are still confused? You and me both, my friend.

Beef ChuckBut for the purposes of this post we are dealing with German-Style Goulash Soup. This is a hearty, beefy, paprika-y, oniony soup that is just the ticket for cooler weather. And, believe it or not we are having cooler weather right now after months of 90-degree plus weather. Add to that the fact that the wife and I are both fighting colds at the moment, this was the perfect dinner for the circumstances.

I made this in the Instant Pot Electric pressure cooker, so the instructions reflect that. Of course it can be made in any pressure cooker.

Chuck Cubed

Start off with 1-1/2 pounds of beef chuck, cut into 1″ cubes. I like to buy a piece of meat and cut it up myself. It’s cheaper that way and only takes a couple minutes. You can also use pre-cut stew meat if you like, but you don’t always know what you are getting that way.

Chuck Browned2With the sauté setting on high, put a couple tablespoons of oil in the pot. In two batches, brown the meat on one side. Just browning one side is enough to get the flavors of browning but still saves some time.

Remove the meat to a plate.

Onions Bell Peppers

Lower the sauté mode to medium (on the Instant Pot, you will need to turn off the sauté mode then turn back on. If there isn’t much fat left, add another tablespoon of oil.

Sauté some sliced onion and a chopped green pepper until it starts to soften. Now, when I say “some” onion, I mean “lots” of onion. I used one onion, but it was huge. If your onions are more on the medium side, use two. When you first dump them in the pot, it might look like a ridiculous amount of onion, but when the dish is complete, it will be just right.

When the onion and pepper starts to soften, add in some garlic. I know that some fancy schmancy chefs may frown upon the use of a garlic press, but it saves time, and unless you have a recipe that calls for bits of chopped garlic, I like it just fine.

Meat With Spices

Continue to sauté for another minute and add a couple of tablespoons of paprika, a couple teaspoons of caraway seeds and some salt and pepper. The tablespoons of paprika can be a bit on the heaping side. This is a dish that originated in Hungary, after all. And speaking of Hungary, Hungarian sweet paprika is the best for this dish. Unfortunately, I went to the store to purchase some Hungarian paprika and they were all out, so I ended up using domestic Paprika. It was fine, but if you are able to get Hungarian paprika, go for it. If you like, you can mix some sweet and hot paprika, but I wouldn’t use entirely hot. Not that it’s that spicy, but it would change the flavor of the dish.

Chuck With Tomatoes

Add the meat back in and stir so that everything is coated with the paprika mixture.

Add a splash of wine just to deglaze. When I say splash, I mean just a couple tablespoons. A little wine goes a long way when cooking under pressure.

Wine

Put in a couple tablespoons of tomato paste, a tablespoon of balsamic vinegar, a tablespoon of honey, a can of fire-roasted tomatoes and a carton of beef stock.

Turn off the sauté mode, toss in a couple bay leaves and slap the top on the cooker. Set manual setting for 15 minutes at high pressure.

Potatoes Cubed

While this is going, get some potatoes ready. Cut about 4 medium red potatoes into cubes about 1″ in size. Waxy potatoes work best for this. Russets will get mushy. I used 4 potatoes which came out to about a pound. Put the potatoes in a bowl of cold water until needed. This will help prevent oxidation, because nobody likes brown potatoes.

Potatoes Soaking

When the time is up, carefully do a quick release, being sure to stand well clear of the path of the steam. When pressure is released, remove top, put in the potatoes, and put the top back on. Bring back to high pressure for 5 minutes.

Goulash Soup With Potatoes

This time let the pressure come down on its own for ten minutes, then do a quick release.

Serve in bowls with a dollop of sour cream. I admit my dollops are rather large. I prefer a whallop of a dollop.

Goulash Soup Finished

Best served with some German bread and butter, or even a giant pretzel! Oh, and beer!

 

Goulash Soup (Gulaschsuppe)
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Recipe type: Soup
Cuisine: German
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
A hearty warming soup. Just add some bread and you've got a whole meal.
Ingredients
  • 2-3 tablespoons cooking oil (I used olive oil)
  • 1-1/2 pounds beef chuck, cut in 1" cubes
  • 1 large or 2 medium onions, thinly sliced
  • 1 green bell pepper, chopped
  • 5 cloves garlic, pressed
  • 2 rounded tablespoons sweet paprika
  • 2 teaspoons caraway seeds
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 can (15 ounces) fire-roasted tomatoes
  • 1 carton (32 ounces) beef stock
  • 2 Bay Leaves
  • 4 red (or other waxy variety, about 1 pound) potatoes, cut into 1" cubes
Instructions
  1. With sauté setting on high, add 2 tablespoons oil
  2. Working in 2 batches, brown the meat on one side, then remove to plate
  3. Change sauté setting to medium and add another tablespoon oil, if needed
  4. Sauté onions and green pepper until they start to soften
  5. Add the garlic and sauté for another minute
  6. To this, add the paprika, caraway seeds, salt and pepper
  7. Add the meat back in and stir until the meat and vegetables are coated with the paprika mixture
  8. Add a splash of red wine (a couple tablespoons) to deglaze, scraping browned bits off the bottom
  9. Add tomato paste, balsamic vinegar, honey, fire-roasted tomatoes and beef stock
  10. Stir everything together
  11. Turn off sauté mode
  12. Toss in bay leaves
  13. Lock top on pressure cooker, turn on manual setting and set for 15 minutes at high pressure
  14. While soup is cooking, wash potatoes and cut into 1" cubes
  15. Put potatoes into a bowl of cold water until needed
  16. When time is up, carefully do a quick release, being sure to be out of the path of the steam
  17. Drain potatoes and add to the pressure cooker
  18. Lock top on pressure cooker and on manual mode set for 5 minutes at high pressure
  19. When time is up, let pressure come down on its own for 10 minutes then do a quick release
  20. Serve in bowls with sour cream on top

Pumpkin Spice Cake

Pumpkin Spice Cake, An Autumn Treat!

Pumpkin Spice Cake On Plate

I know, I am really late with this post, and it is not because it was cutting into my trick or treat time. It turns out that making a cake, even in the pressure cooker, is harder than I thought. Much of the weekend was spent trying variations, trying to get the flavor and texture that I was looking for. My usual “close enough for jazz” method of eyeballing measurements doesn’t really cut it when baking (I will call it baking, for lack of a better word).

Pumpkin Spice Cake Ingredients

Once I finally got the recipe to where I wanted it to be, I started wrestling with the decision whether to actually post it or not. There’s nothing wrong with the cake. It is moist and tasty, everything you would want a cake to be, but the thing is you could make a cake in the oven in about the same amount of time, hence the reluctance to post.

In the end, I decided to post it anyway since even though it may not be a lot quicker than making it in the oven, the texture is different, maybe somewhere between a cake and a bread, than making it in the oven. Also, there may be circumstances where you don’t have an oven available for pumpkin cake, so this would be perfect. And besides that, I wasted the entire weekend determined to make a dang cake in the pressure cooker, so I’m going to post it, dagnabbit!

Pan and Parchment

I haven’t posted a pumpkin recipe since my pumpkin custard around 3 years ago, and this being pumpkin season (duck season), pumpkin season (duck season), pumpkin season, FIRE!!! I though it was time to come up with something new incorporating pumpkin.

This started out as a vegan cake, but the results were somewhere between boat anchor and manhole cover. It was tasty, but just not what I was looking for texture-wise. And since I was planning to top it with whipped cream, making it vegan was not really my top priority.

Dry Ingredients

I found that I achieved the best results with  cooking oil rather than butter or coconut oil. I think that since both of those fats solidify when cool, it makes a denser texture. I used canola oil, something I am not exactly fond of using, but it made the cake turn out more like I had in mind. And if you have a scale, I recommend using it to measure the flour. The amount can vary wildly when using a measuring cup for flour.

Batter

I also tried with the pan covered with foil and uncovered. I liked the results from the covered pan better. You don’t need to try to form a super tight seal, just cover it fairly well. I use a non-perforated inset which has a handle, but you can use any cake pan that will fit in your pressure cooker, but you will probably need to make a sling out of foil to help remove the pan from the pressure cooker when it is finished.

Let’s start by preparing the pressure cooker and pan. I have only made this in my Instant Pot so far, so the time is for electric. My guess would be to subtract 5 minutes from the time for the stove top models.

WalnutsPour 1-1/2 cups of water in the pressure cooker pot and insert the trivet.

Cut a disk of parchment paper and place in the bottom of whichever pan you are using, then grease the sides of the pan, and you might as well grease the top of the parchment while you are at it.

Now that your pan is ready, we can get our dry ingredients set. In  a bowl combine 1-1/4 cups flour (156 grams), 2 teaspoons of baking powder, 1 teaspoon of baking soda, a teaspoon of cinnamon, 1/2 teaspoon of allspice and about 1/2 teaspoon of freshly ground nutmeg. Stir to combine and set aside for now.

Flour and Scale

For the wet ingredients, I found things turn out better with a stand mixer, but if you don’t have one, stirring like the dickens should work ok. In the bowl of the stand mixer, add in a couple of large eggs, 1/2 cup cooking oil, 1/2 cup brown sugar, 1/2 cup honey, 1 cup pumpkin puree and a teaspoon of vanilla extract. With the mixer on medium-high beat everything together for 3-4 minutes.

Sift the dry ingredients into the wet ingredients using a mesh strainer. Add in the salt and turn the mixer to low and mix just enough so that the dry ingredients are incorporated into the wet.

Cake With FoilAdd in the walnuts and raisins and stir with a spoon just enough to blend them into the batter.

Pour this whole mess into your prepared pan, smoothing the top with a spatula so that it is no longer mess-like. Cover the pan with foil. You don’t need to worry about sealing up every little hole, we’re just looking to cover the top pretty well.

DSCF0458

Lower the pan onto the trivet that was previously placed in the pressure cooker. Wow, that was a lot of P’s in a paltry period of time. Phew!

Set the pressure cooker to come up to high pressure for 30 minutes.

When time is up, let the pressure come down on its own for ten minutes, then do a quick release.

Pumpkin Spice Cake Finished

Carefully remove the pan from the pressure cooker and remove the foil. Let cool for a few minutes and turn onto a plate.

Cut into wedges and serve with whipped cream.

Pressure Cooker Pumpkin Spice Cake
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Recipe type: Dessert
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 slices
A super moist dessert, perfect for Autumn and Winter
Ingredients
  • 1-1/4 cups (156 grams) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup cooking oil
  • 1 cup pumpkin puree (all pumpkin, not pie filling)
  • ½ cup honey
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup chopped walnuts
  • ½ cup raisins
Instructions
  1. Place trivet and 1-1/2 cups of water in your pressure cooker
  2. Prepare non-perforated steam tray or cake pan by placing a disk of parchment in the bottom and greasing parchment and sides of pan
  3. In a bowl, combine flour, baking powder, baking soda, cinnamon, allspice and nutmeg and stir together
  4. In bowl of stand mixer, place the eggs, pumpkin, vanilla, cooking oil, brown sugar and honey.
  5. Mix on medium-high speed for 3-4 minutes to combine well and incorporate some air into mixture
  6. Sift the dry ingredients into wet ingredients
  7. Add the salt and mix on low just until dry ingredients are incorporated
  8. With a spoon or spatula, mix in the walnuts and raisins
  9. Pour batter into the prepared pan, smoothing the top
  10. Cover the pan with foil
  11. Lower the pan into the pressure cooker
  12. Lock the top on the cooker and set electric pressure cooker for 30 minutes at high pressure (25 minutes for stovetop cooker
  13. When time is up, let pressure subside for 10 minutes, then do a quick release
  14. Carefully remove cake from pressure cooker and let cool
  15. turn out onto plate
  16. Serve with whipped cream or topping of your choice

 

Pressure Cooker Rice and Peas

Or Should It Be Rice and Legumes?

Peas and Rice Plate

Is it rice and peas or rice and beans? This is the conundrum with which I am faced. I used black beans for this dish since that is what I found at the store. Sometime in SoCal it can be difficult to find much besides black beans and pinto beans, depending on which store you go to. At this particular store, I could have bought kidney beans which work well for this recipe, but they only had cans that were about the size of the old oil drums which some people make smokers out of. Anyway back to the pea or bean debate. This dish is traditionally made with pigeon peas, which I suppose is where the name is derived from, even though the pigeon pea seems to be closer to a bean, much like the humble black eyed pea, which I would also consider a bean.

Rice and PeasKidney beans are often used for this as well, especially here in the states. But as I said, I used black beans. Canned black beans I might add. Partly so everything can cook at once and partly because my goal here was to make a super-quick side dish to accompany my Brown Stew Chicken recipe.

I am posting this during the week, in my usual non-recipe post because it is one of those that is just so dang simple that it barely qualifies as a recipe.

Beans and RiceJust take a can of beans (drained but liquid reserved), 2 cups of rice (I use Basmati. Different types of rice may require adjusting the liquid a bit.), 1 can of coconut milk and enough water to make 3 – 1/2 cups of liquid when combined with the bean liquid and the coconut milk.

Put this in your pressure cooker (I used the Instant Pot so I could just set it and let it go while I worked on my chicken in the stove top pressure cooker.) Add some Allspice, dried Thyme, salt, pepper and garlic powder.

Beans Rice Onions

Lock the top on the pressure cooker and set for 4 minutes at high pressure.

When the time is up, let the pressure come down on its own for 10 minutes then do a quick release.

I like to let it sit for 2-3 minutes with the lid off in order to absorb a little more of the liquid.

Rice and Peas Finished

Makes a great side dish to any Caribbean meal!

Pressure Cooker Rice and Peas
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Recipe type: Side Dish
Cuisine: Caribbean
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
A quick version of the Caribbean side dish. Goes great with any Caribbean entree.
Ingredients
  • 2 cups basmati rice
  • 1 can beans (I used black beans, you can also use red beans or kidney beans), drained and liquid reserved
  • Water as needed
  • 1 can coconut milk
  • ½ teaspoon allspice
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 green onions, thinly sliced (white part and a couple inches of the green part)
Instructions
  1. Put reserved bean liquid and coconut milk in a large measuring cup
  2. Add enough water to make a total of 3-1/2 cups liquid
  3. Put rice, liquid and the rest of the ingredients in the pressure cooker pot
  4. Lock lid on pressure cooker and set to come to high pressure for 4 minutes
  5. When time is up, turn off cooker and let the pressure come down on its own for 10 minutes, then do a quick release
  6. Remove cover
  7. I like to let it sit a couple minutes after the lid is removed to absorb a bit more liquid, but you can serve immediately if the texture is to your liking

 

Pressure Cooker Brown Stew Chicken

My Take On Caribbean Brown Stew Chicken

Update: I managed to get some photos with a bit of color when having leftovers the next day (coincidentally, while watching The Leftovers).

Brown_Stew_Chicken_NewI guess I am on a Caribbean kick lately. After making my Jerky Joes last week, here I am again hanging out in the islands. The main reason is probably that I already had those spices out and I am not finished playing with them yet.

Brown Stew Chicken Ingredients2

One thing that I have noticed is that although this dish is chock full of flavor, it is not particularly photogenic. I neglected to include something, anything, to provide a splash of color, but what I got was quite a brown photo. But I swear it is tasty.

Peppers Scallions

This is one of those recipes where no two people do it the same way, yet each person claims to do it the “right” way. Some make Brown Stew Chicken with carrots, potatoes, bell peppers and other ingredients. I went with the bell peppers, but I kept it pretty simple besides that. My twist is the addition of ginger beer rather than water. Having recently discovered cooking with this ingredient, I have really been going to town with it recently. I think it ads a nice flavor.

Seasoned Chicken

I like to use chicken thighs, because of the winning combo of price and flavor. Traditionally this dish is made with a whole cut up chicken, but I just bought a large package of thighs. Usually labeled “family pack”, I am a little embarrassed to buy such a thing for just my wife and me, but we do get a couple meals out of it. And we are technically a family.

Chicken Browning

If you want to leave out the Kitchen Bouquet it probably won’t be noticeable in the flavor, but the color just won’t be the same.

For the hot sauce, I think the Habañero Tabasco is perfect but you can use what you have on hand. I think Sriracha would work well, even though it is not exactly caribbean.

So, how do you make it? Funny should ask. I was just about to ‘splain.

Season about 4 pounds of chicken thighs with Montreal Steak Seasoning. You can use seasoning salt, or a combination of Salt, Pepper and Garlic Powder.

Heat the coconut oil in your pressure cooker pan over medium-high heat. I recommend that you don’t substitute a different oil in this particular case. The coconut ads that special something to this dish.

Chicken Browned2In batches, brown the chicken on the skin-side only. I don’t think the extra time to brown the entire thing is worth it in this case. The skin is full of flavor and that is going to leave enough brown bits on the pan to make it quite tasty.

After the chicken has been browned, pour out most of the fat, leaving about 2 tablespoons.

Sauté some sweet onion and bell peppers until they start to soften (about 3-4 minutes).

Veggies Pan

Add in some garlic and green onion and continue to sauté for another minute.

Now comes 1/2 cup catsup and 2 tablespoons brown sugar. Cook for a few minutes, stirring often. This is where a lot of the color comes from, so you want it to slightly caramelize and darken.

Add in some allspice, thyme, salt, soy sauce, hot sauce, lime juice, Kitchen Bouquet and stir.

Vegetables Cooked

Now, put the chicken back in the pot.

Pour a cup of ginger beer over the chicken and place the top on the pressure cooker.

Chicken In Pan

Bring it up to high pressure, then lower the heat to maintain the pressure.

Set the time for 20 minutes.

When time is up, let the pressure come down on its own for 10 minutes, then do a quick release.

If you would like the sauce a little thicker, put the pot over medium-high heat for 5-7 minutes to reduce the sauce slightly. This is not a super thick stew, the sauce will be a little on the thin side.

Chicken Finished

Serve with caribbean peas and rice, a traditional side dish. The peas are actually beans, but this is what it is called, so who am I to change it? I made a super quick version, which I will post the recipe for in a few days. It is one of those “so simple it is barely a recipe” recipes, so it will be on the Wednesday post.

You could also serve this with French fries if you like.

Brown Stew Chicken Plate2

 

Pressure Cooker Brown Stew Chicken
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Recipe type: Entree
Cuisine: Caribbean
Author:
Prep time:
Cook time:
Total time:
Serves: 4-5 servings
Enjoyed throughout the caribbean, this is my zesty take on this classic
Ingredients
  • 3-4 tablespoons coconut oil
  • Montreal Steak Seasoning (you can use Seasoned Salt or salt, pepper and garlic powder)
  • 4 pounds bone-in chicken thighs (with skin on)
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 medium sweet onion, halved then sliced
  • 4-5 cloves garlic, pressed
  • 2 green onions, thinly sliced
  • ½ cup catsup
  • 2 tablespoons brown sugar
  • 2 teaspoon Kitchen Bouquet
  • 1 teaspoon allspice
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • 1 tablespoon hot sauce (Tabasco Habanero works very well for this, Sriracha would be good as well)
  • 1 cup good quality ginger beer (make sure it is made with real ginger, not artificially flavored)
Instructions
  1. Over medium-high heat, put coconut oil in pressure cooker pot
  2. Season chicken with Montreal Steak Seasoning (You can use seasoning salt, or a combination of Salt, Pepper and Garlic Powder)
  3. Brown chicken thighs (skin side only) in batches and remove to plate. Takes about 5 minutes per batch.
  4. Pour out all except about 2 tablespoons of fat
  5. Sauté the sweet onion and bell peppers until they start to soften (about 3-4 minutes)
  6. Add garlic and green onion and continue to sauté for another minute
  7. Add the catsup and brown sugar and cook for a few minutes, stirring often
  8. Add in the allspice, thyme, salt, soy sauce, hot sauce, lime juice, Kitchen Bouquet and stir
  9. Put the chicken back in the pot
  10. Pour the ginger beer over the chicken and place top on the pressure cooker
  11. Bring to high pressure
  12. When high pressure is reached, adjust heat to maintain high pressure and set timer for 20 minutes
  13. When time is up, let pressure come down on its own for 10 minutes, then do quick release
  14. Put pot over medium-high heat for 5-7 minutes to reduce sauce slightly
  15. Serve with caribbean peas and rice

 

Pressure Cooker Sausage Update

Sausage Update!

DSCF0927

It has come to my attention that my post on pressure cooker sausage may be a little vague in parts. Although not actually a recipe, I added in a couple suggestions on how to cook sausage as well as a bit more detail about what liquids and how much liquid to use when cooking sausage in your pressure cooker.

I have noticed that the sausage page is one of the most frequently visited pages on this blog, so I am hoping this update will be helpful to those looking for a quick and easy way to prepare sausage.

Just follow the link above to visit the new, updated Pressure Cooker Sausage page!

Pressure Cooker Jerky Joes

Just because they are called Jerky Joes, they are not made with jerky!

Jerky Joe 3

These pork and beef Sloppy Joes with Jamaican jerk style seasonings are a spicy update to the old lunchroom classic.

It finally cooled off just enough that I can do a little cooking. With a temperature of only 80 degrees today, I even contemplated putting on long pants this morning (I only contemplated it, mind you).

I made this in the Instant Pot, so I wrote it for electric pressure cooker, but it can easily be made in any stovetop model.

Jerky Joes Ingredients

Because it is still fairly warm around here, I wanted to prepare something quick and tasty. This was easily done in the Instant Pot, so I did not even have to turn on the oven. And I served it with sweet potato chips to avoid needing to heat up a side dish.

Ketchup

It seems nearly impossible to find Scotch Bonnet peppers around here, which are traditional Jamaican peppers, so I used habeneros, which are related to Scotch Bonnets and are easy to find. You can use whichever you like. The heat level is pretty similar. If you don’t like things quite so spicy you can use jalapenos.

I have had these both with and without cheese, so the choice is yours. When I do use cheese, I prefer pepper jack.

Garlic And Jalapenos

I top them with grilled pineapple slices. Just heat a grill pan or iron skillet (dry) over medium-high heat and grill however many slices you need until they take on a little color. Flip once.

If you can find it, use the Pickapeppa sauce. They had it at my local grocery store in the hot sauce section. If you cannot find it, the closest thing would probably be Worcestershire Sauce. It has a similar flavor profile, but I recommend seeking out the Pickapeppa sauce. It gives it that “Jamaican” flavor.

Green Onions Chopped

In blender or food processor, add all the sauce ingredients. And pulse a few times until it is fairly smooth.

In the pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent.

Onions Saute

Add pork and beef and sauté until broken up. It’s ok if it is a little pink, it will finish cooking under pressure.

Add the salt and pepper and top with two bay leaves.

Turn off sauté mode and add the sauce.

Pineapple Grilling

Give everything a stir, toss in a couple of bay leaves and lock top on pressure cooker.

Using manual setting, set for high pressure and 8 minutes time.

When time is up, do a quick release.

When pressure is released, remove top and turn on sauté mode on high.

Pineapple Grilled

Simmer until mixture thickens a bit (about 5 minutes).

Serve on toasted buns with a grilled pineapple ring.

To grill pineapple rings:

Put grill pan or iron skillet over high heat.

Jerky Joe Ready

Put desired number of pineapple rings between two paper towels for a minute to dry some.

When pan is hot, place pineapple rings in pan.

Flipping once, cook until they take on a little brown color.

Jerky Joe 2

Goes well with sweet potato chips.

 

Pressure Cooker Jerky Joes
Print
Recipe type: Sandwich
Cuisine: Carribean
Author:
Prep time:
Cook time:
Total time:
Serves: 8 servings
A spicy take on the old lunchroom classic. Caribbean flavors make this a tasty alternative.
Ingredients
For the sauce
  • 2-3 habanero chiles, roughly chopped (I included seeds, remove if you would like it less spicy)
  • 3 green onions, trimmed and roughly chopped (include white and most of the green part)
  • 4 cloves garlic, pressed
  • 2 teaspoons allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon Cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Pickapeppa sauce
  • 1 tablespoon molasses
  • juice of 2 limes
  • 2 tablespoons pineapple juice (from the canned pineapple)
  • 1 cup catsup
  • ½ bottle ginger beer (not ginger ale)
For the meat
  • 2 tablespoons cooking oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 onion, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bay leaves
Instructions
  1. In blender or food processor, add ingredients from habaneros through ginger beer
  2. Pulse a few times until fairly smooth, some chunks ok
  3. In pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent
  4. Add pork and beef and sauté until broken up. It's ok if it is a little pink, it will finish cooking under pressure.
  5. Pour the sauce in
  6. Add the salt and pepper
  7. Give it a stir and top with two bay leaves
  8. Turn off sauté mode
  9. Lock top on pressure cooker
  10. On manual setting, set for high pressure and 8 minutes time
  11. When time is up, do a quick release
  12. When pressure is released, remove top and turn on sauté mode to high
  13. Simmer until mixture thickens a bit (about 5-7 minutes)
  14. Serve on toasted buns with a grilled pineapple ring
Grilled Pineapple Rings
  1. Put grill pan or iron skillet over high heat
  2. Put desired number of pineapple rings between two paper towels to dry some
  3. When pan is hot, place pineapple rings in pan
  4. Flipping once, cook until it takes on a little brown color

 

Sneak Peek – Jerky Joes

Coming This Weekend – School Lunchroom Meets The Islands

Jerky Joe

Pork and beef Sloppy Joes with jerk seasonings.

Finally it has cooled down just enough that I can sneak in just a bit of cooking.

I was hoping that I would be able to post the recipe tonight, but alas, it is not quite ready for prime time, so it’s back to the drawing board for a little tweakage.

But this weekend, tune in for the final recipe for this zesty take on the old school lunch classic.

Pressure Cooker Weather Delay

I’m Melting, I’m Melting!

Sweaty Chef

I tried, I really tried. But the weather was such that I tried my darndest to not spend any time at all in the apartment over the last several days. It was just a couple of degrees shy of 100 outside, and just about the same indoors. I had plans to do some cooking in the morning hours but most of the weekend was spent seeking air-conditioned venues. Eating out, movies, going into stores in which I had no intention of buying anything.

This is all my way of saying that this weekend’s recipe will be delayed at least a couple of days. I will need to see what happens with the weather this week, but I will try to come up with something before next weekend.

Until then, I wonder if I can fit in the dairy case at the grocery store.