The last time I made this it took 34 minutes, but I will round it down to 30 anyway. It will vary slightly depending on whether you are using an electric or stove top pressure cooker.
This is another one of my super quick weeknight recipes. With no fewer than 3 canned or jarred items, the entire dish takes around a half hour. In the electric it took about 34 minutes. It is a little quicker on the stove top model, since it comes up to pressure a little quicker.
This recipe can easily be doubled. When I do that, I usually use one can of kidney beans and one can of pinto beans. Of course, doubling the recipe will increase the time a bit since there is more liquid to bring to a boil.
Start by heating a little oil in the pressure cooker over medium high heat. If using an electric pressure cooker, set sauté mode to high.
Add the beef and brown. It’s ok if there’s a little pink, it will finish cooking under pressure.
Add 1-1/2 tablespoons of your favorite chili powder and 1/2 teaspoon salt. Adjust salt before serving. Depending on the salt in your salsa and beans you may need to add a little more. Sauté for a minute or so.
Drain and rinse the beans, then dump them in.
Now add a can of Ro-Tel and a 16 ounce jar of salsa. I find it works best with a medium-heat chunky salsa. Pace medium picante sauce works well.
Add 1/2 cup water and stir it all together.
Lock the top on the cooker and bring to high pressure.
Set time for 8 minutes.
When time is up, do a quick release.
Serve in bowls with your favorite toppings, such as onion, sour cream and grated cheese.
I usually serve it with tortilla chips or corn bread.
Speedy, Spicy, Scrumptious Chili in Less Than 30 Minutes!
I know what you’re thinking, “Yet another chili recipe?”
The thing about this one is that it is the quickest chili to make out of all my chilis. In less than 30 minutes including the time it takes to come up to pressure and release the pressure, you can have a tasty meal ready and on the table!
I was looking for something hearty to make for dinner befitting this cool weather we’ve been having lately. The weather plummeted to 72 degrees today. But really, it has been getting down to the 50s at night, so it really is soup weather. I didn’t want to make chili again since I already had that twice this week. I was pondering what to prepare while having a beer and for some reason it came to me, I will make something with barley it it!
Mushrooms are a natural and classic combination with barley. And I added beef to add even more to the heartiness and to make it a full meal. Just add some sort of bread and you’re set.
I used pre-cut stew beef because I am lazy, but chuck cut into cubes will work as well.
Heat 2 tablespoons cooking oil in pressure cooker on medium-high heat. I used the electric pressure cooker, so I used the Sauté setting on HIGH.
Next, brown the beef on one side, seasoning with salt and pepper while it is browning, then remove to plate. Browning just one side is enough to give it the browned flavor.
If there is a lot of fat from the meat, drain all but 2 tablespoons. Mine was pretty lean, so I didn’t drain at all.
Sauté some diced onion until translucent.
Add the Italian seasoning, paprika, salt, garlic powder and pepper. Stir it in with the onions and sauté for about 30 seconds.
Splash in a little wine to deglaze the pan, scraping up any brown bits stuck to the bottom of the pan. Just a couple tablespoons of wine is plenty.
Add some frozen peas and carrots, sliced crimini mushrooms and barley.
Add the meat back into the pan then pour in some beef broth and a little water.
Toss the bay leaves on top.
Lock the cover on the pressure cooker, and set to high pressure for 18 minutes.
When time is up let pressure come down on its own for 10 minutes, then do a quick release.
The holiday is behind us, we have all loosened our belts, or in some cases poked extra holes in our belts with a paring knife (I’m just guessing). With visions of huge turkey dinners and huge leftover sandwiches dancing in our heads, what do we have for dinner now?
For me, I’m ready for something relatively healthy (compared to what I have eaten for the past several days, what isn’t)?
Just a few months ago I never would have seen myself posting a recipe with not only ground turkey, but definitely not with quinoa. Quinoa? I don’t even know what it is, but I have slowly started to acclimate myself to the evil pseudo grain. And you know, it isn’t bad. I guess too many “healthy” restaurants that serve plain quinoa with steamed kale put the fear in me. But like most things, it can be a tasty treat if served in tasty ways.
Sure, I top it with sour cream and pepper jack with corn chips on the side, buy hey, it could be worse.
I was kind of inspired by Spanish Rice and maybe a little by a certain product that is intended to assist hamburger.
Yes, it still has turkey in it, like you have been eating since Wednesday, but it is ground turkey. You just want to wean yourself off the “bird” a little at a time. Once you have the turkey on your back you don’t want to quit cold, um cold what? Well, I guess that is where the name comes from. Anyway this recipe is intended to get you back to normal.
But, as I usually caution, do not use ground turkey breast, use ground dark turkey. It took me awhile to get used to ground turkey at all, but ground white turkey, I am not sure if I will ever be OK with that.
And I am starting to warm up to quinoa. It is super fast to cook and takes on the flavors of whatever you cook it with, kind of the “tofu theorem”.
To start, in a couple of tablespoons of oil over medium heat, sauté the turkey and onions until the turkey is no longer pink.
Dump in the garlic and continue to sauté for a minute longer.
Now’s the time to introduce a packet of taco seasoning (I always look for one with no MSG) and the quinoa (always make sure to rinse quinoa well before cooking).
Stir and sauté for another minute or so.
In a measuring cup, pour a can of Ro-Tel (juice and all), or another brand of diced tomatoes with green chiles. Then add enough chicken (or vegetable) broth to make 2 cups.
Add the tomato/broth mixture and stir.
Dump in a can of black beans (drained and rinsed) and a cup of frozen corn (fire roasted corn would probably be nice in this also).
Give the whole kit ‘n’ caboodle a stir and lock the top on the pressure cooker.
Bring to high pressure and set time for 2 minutes.
When time is up, let pressure come down on its own. If pressure is not completely released after 10 minutes, do a quick release.
Let sit another 5 minutes or so to further absorb the liquid.
Serve in bowls or on plates, topped with grated cheese (I like to use pepper-jack), sour cream and chopped cilantro.
I serve it with corn chips on the side. I usually put them right on top, it provides just the crunch it needs.
Greens, greens, I love some greens, on the far side of the hill! Yes, the New Christie Minstrels said it best back in the fabulous sixties, in one of the best songs about greens ever recorded. Wait, what? The song wasn’t about collard greens? Well, as far as I’m concerned there should be a great number of songs touting the virtues of collard greens.
The plan was to post a Thanksgiving pulled pork recipe, but it wasn’t quite at 100% so I decided to work on it a bit longer and post one of the side dishes, which was 100%. The side dish of which I speak is smoked turkey collard greens. I know the trendy green these days is kale, but I have to say, my favorite of all greens are collards. I understand that kale is on the way out, to be replaced by some other trendy green. Chard? Dandelion? Turnip? Whatever is the flavor of the moment, I am pretty sure that collard greens will always be my favorite. I can’t say for sure if it the greens themselves or the way they are prepared that fuel my obsession, but the juice, or “pot liquor” as it is known, is the tasty elixir that makes this dish one of the tastiest.
Traditionally, this is made with ham hocks, but to “Thanksgiving” this puppy up a bit, and also just because they are dang tasty, I used smoked turkey thighs.
I used about 2-1/2 pounds of collard greens, with stems still attached.
Start out by removing the stems from the greens. Grip the stem with one had, place the other hand at the base of the leaf. Pull on the stem and zip off the leaf. Place in a large bowl or sink. Fill with water and soak 15-20 minutes to remove all the schmutz, of which there will be plenty. Grab a stack of leaves, and roll them up like a “see-gar”. Slice the roll in about 1/2″ strips until all the greens are sliced.
The dirt and whatnot will sink to the bottom, so remove the leaves from the water fairly gently so as not to jostle the water too much.
Heat up some oil in the pressure cooker. Add in some diced onion, BAM!, and sauté until translucent. Plop in the garlic and sauté for another minute.
Pour in the chicken broth and bring to a simmer.
Put the greens in the pot. It is best to use your largest pressure cooker, which in my case would be my 7 litre Kuhn Rikon, but since my KR was at the time housing a 6-pound pork butt, it was up to my Instant Pot to pick up the slack and cook my greens.
If your greens fill your pot past the maximum line, I usually put any top that fits fairly well on top of my cooker and steam the greens until they are below the max line. This usually takes just a couple of minutes.
When the greens are down to a manageable level, put in a couple of tablespoons of apple cider vinegar, a tablespoon of brown sugar, some salt and pepper and a shake of crushed red peppers.
Top the greens with a couple of smoked turkey thighs.
Lock the top on the pressure cooker, bring to high pressure, adjust heat to maintain high pressure if using a stovetop model. Set the time for 25 minutes.
When time is up, immediately remove from heat. If using an electric pressure cooker, immediately remove the inner pot of the cooker.
Take the turkey thighs and place on a plate or cutting board.
Let them cool for 5 minutes or so and with a fork remove the meat from the bones. Remove most of the skin but it’s fine to leave a little. It is where most of the flavor is, don’t you know.
Now, take that tasty turkey and blend it back in with the greens.
Pour into a serving bowl, or if you are serving later, put in a sealable container and refrigerate.
Makes a tasty side to any BBQ meal, and also a great addition to any Thanksgiving spread.
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.
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.
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.
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!
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.
Stir 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.
I like it topped with some whipped cream and sliced toasted almonds.
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:
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!
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.
But 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.
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.
With 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.
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.
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.
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.
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.
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.
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.
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.
Best served with some German bread and butter, or even a giant pretzel! Oh, and beer!
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).
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!
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.
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.
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.
Pour 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.
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.
Add 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.
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.
Carefully remove the pan from the pressure cooker and remove the foil. Let cool for a few minutes and turn onto a 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.
Kidney 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.
Just 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.
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.