Pressure Cooker - Layered Enchilada Casserole *A Favorite*

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

 

Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• 1 pound lean ground beef
• Salt & Pepper
• 1 (16-ounce) jar chunky salsa
• 1 (4-ounce) can chopped green chiles, drained
• 2 tomatoes, diced
• 1/2 cup sliced black olives
• 1 tablespoon chopped fresh cilantro
• 12 (6-inch) soft corn tortillas*
• 1+1/2 cups shredded Mexican cheese blend*
• Sour cream

*Absolutely use corn tortillas, not flour.


Directions

1. Heat oil in a large sauté pan on the stove over high heat. Add onion, ground beef, and a pinch of salt & pepper, sautéing until browned.
2. Stir in salsa, green chiles, tomatoes, olives, and cilantro into the ground beef mixture, and remove from heat.
3. Fill the bottom of the pressure cooker with water, just until 1/4 of an inch deep. Ladle 1/5 of the beef and salsa mixture into the water, then cover with a later of 3 tortillas, overlapping to fit.
4. Cover tortillas with another layer of the beef mixture, and add another layer of tortillas. Repeat for another 2 layers, ending with tortillas topped with the final layer of beef mixture.
5. Cover & lock the cooker and select BEAN/LENTILS to cook for 5 minutes.
6. When timer beeps, release pressure and open. Sprinkle with cheese and close the lid again. Let sit for 10 minutes before serving with sour cream.

 

 

Pressure Cooker - Honey Garlic Chicken

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter or margarine
• 1/2 cup chicken stock or broth
• 2 tablespoons minced garlic*
• 2 tablespoons honey
• 1 teaspoon soy sauce

*Absolutely do not use two tablespoons of minced garlic from a jar. The juices plus the garlic itself in that volume will overwhelm the dish. Press some fresh cloves or use maybe one tablespoon max if you only have the kind in a jar on hand.

Directions

• Toss chicken breasts with garlic powder, salt, and pepper.
• Select CHICKEN/MEAT to heat pot, and add butter until melted and sizzling.
• Place seasoned chicken in the cooker and brown on both sides.
• Pour the chicken stock into the pot.
• In a small bowl, combine minced garlic, honey, and soy sauce. Spread this mixture over the chicken breasts in the pot.
• Close & lock the lid. Select CANCEL and re-select CHICKEN/MEAT to start timer.**
• When the timer beeps, release pressure and serve immediately.

** This recipe calls for an 8 minute cook time. I cooked for a full 15. However the reason I did so was because I was using almost-frozen breasts. I'd moved them from the freezer to the fridge at 9am and by 6pm they had hardly thawed. I ran them under warm water while prepping ingredients, but the cookbook suggested adding 7 minutes to cook time for frozen chicken. If you're using fresh, just set a timer and I'd suggest 10. Use your best judgment based on the thickness of the chicken, and a meat thermometer upon completion.

Pressure Cooker - Sweet Onion Teriyaki Chicken

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

• 2 tablespoons vegetable oil
• 2 large yellow onions, thinly sliced
• 4 boneless, skinless chicken breasts
• 1/3 cup reduced-sodium teriyaki sauce
• 1/4 cup chicken stock or broth
• 1 tablespoon minced garlic*
• 1/2 teaspoon onion powder
• 1+1/2 tablespoons light brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons water

*Notes:
I recommend using fresh pressed garlic from cloves.

Directions

• With the cooker's lid off, select CHICKEN/MEAT and heat oil until sizzling.
• Place onions in the cooker and cook until they begin to caramelize, about 8 minutes.
• Cover with chicken, teriyaki sauce, chicken stock, garlic, and onion powder and toss to fully coat chicken.
• Close & Lock lid. Select CANCEL/KEEP WARM, and then choose CHICKEN/MEAT to restart timer. (*NOTE* The cookbook calls for 8 minutes cooking time. The pressure cooker I have auto sets to 15 minutes on the Chicken/Meat setting. When I made this, I ran it for the full 15 and think the chicken was a bit dry. I'd suggest 10-11 mins, just set a separate timer.)
• When timer beeps, release pressure and again select CHICKEN/MEAT to keep pot heating.
• Remove chicken and set aside.
• Whisk brown sugar and cornstarch into the 2 tablespoons of water, and add this mixture into the cooker, stirring in to the sauce. Let simmer for 2 minutes to thicken.
• Add the chicken back into the pot and cover with sauce.
• Serve with sauce and onions.

 

This is not a very colorful or visually appealing dish, but it is quite tasty!

 

Pressure Cooker - Orange Glazed Pork Chops *A Favorite*

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

***I recommend DOUBLING the glaze ingredients, as this glaze is exceedingly delicious and simply just doesn't make enough for as much as you'll want to eat. I promise. But in case you don't believe me, here is the standard recipe.***

Base Ingredients

• 1 tbsp. vegetable oil
• 4 thick-cut pork chops (I used boneless, personal preference)
• salt & pepper
• 1 cup chicken stock/broth
• 1 tsp. fresh orange zest
• 1/4 tsp. dried thyme
• 1/4 tsp. onion powder

Glaze Ingredients

• 1/2 cup orange marmalade
• 2 tbsp. fresh orange juice
• 1 tbsp. apple cider vinegar
• 2 tsp. soy sauce
• 1 tsp. cornstarch

Directions

1. Select "CHICKEN/MEAT" and heat oil in pot until sizzling.
2. Generously season the chops with salt & pepper, place in the cooker & brown on each side.
3. Add the chicken stock, orange zest, thyme, and onion powder to the cooker and securely lock the cookers lid. Select "CHICKEN/MEAT." (15 min cooking time)
4. Optional: Prepare a side of minute white rice while the chops cook.
5. When the timer beeps, release pressure. Remove chops and let rest under foil.
6. Drain & discard all liquid in pot.
7. Select "CHICKEN/MEAT" and stir all remaining ingredients into the pot to create a glaze. Let cook until simmering (I let it boil a bit to make sure it was a nice thick glaze). Select "CANCEL/KEEP WARM" when glaze is finished.
8. Toss pork chops in glaze before serving. 

 

Optional: Squeeze fresh orange juice over final product for additional sweet flavor.

Pressure Cooker - Roast Chicken Deliciousness

Recipe from Power Pressure Cooker XL Cookbooklet

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

4 skinless, boneless chicken breasts (Ma & I recommend Smart Chicken brand - most fat already trimmed)

4-6 chicken thighs (skin on or off, your preference)

1 tbsp. garlic powder

1 tbsp. onion powder

1/3 tsp. dried rosemary

1/3 tsp. dried thyme

1 tbsp. salt

1 tbsp. black pepper

2 tbsp. olive oil

Directions

1. Mix all spices together & season the chicken well.
2. Select "CHICKEN/MEAT" and heat oil in pot until sizzling.
3. Brown all chicken pieces in the pot on both sides.
4. Once all chicken is browned, add all chicken to pot and seal the lid. Select "CANCEL/KEEP WARM."
5. Make sure pressure release valve is closed.
6. Select "CHICKEN/MEAT" and "TIME ADJUST" to 30 minutes.
7. When timer beeps, release pressure. Serve.

 

 

(I enjoyed my chicken with "Zucchini Noodles" - recipe found here: http://mydietadventurefunrecipes.blogspot.com/2013/10/zucchini-noodles.html )



Pressure Cooker - Mongolian Beef

Recipe from www.pressurecookingtoday.com

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

 

• 2 pounds flank steak
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced or pressed
• 1/2  cup soy sauce
• 1/2 cup water
• 2/3 cup dark brown sugar
• 1/2 teaspoon minced fresh ginger
• 2 tablespoons cornstarch
• 3 tablespoons water
• 3 green onions, sliced into 1-inch pieces

Directions
 

1. Cut beef into 1/4" strips (Note - take time first to cut off as much of the outer fat as you can.)
2. Heat oil in med-high heat on stovetop skillet. When oil is hot, brown meat in batches until all meat is browned - do not crowd. Transfer meat to plate when browned.
3. Sauté the garlic in a skillet for ~1 minute. Add to pressure cooker pot.
4. Add soy sauce, 1/2 cup water, brown sugar, and ginger to pressure cooker pot. Stir to combine.
5. Add browned meat to pot.
6. Close lid and ensure pressure valve is closed. Select CHICKEN/MEAT. (Will build pressure for 10-17 minutes before 15 minute cooking time.)
7. Use cooking time to prepare any side dishes as desired. I made Minute brown rice.
8. When cooking is done, carefully release pressure.
9. Transfer meat to a plate.
10. Combine cornstarch with 3 tablespoons water, stirring until smooth. Add cornstarch mixture to sauce in the pot, stirring constantly.
11. Select CHICKEN/MEAT to heat pot. Bring sauce to a boil, stirring constantly until sauce thickens (~2-3 minutes? The sauce should slide easily off the bottom of the pot as you stir when it is thick enough).
12. Select CANCEL/KEEP WARM. Add meat back into pot and cover with sauce.
13. Stir in green onions & serve.

 

Pressure Cooker - Thai Chicken Thighs (Peanut Butter Sauce)

Recipe from www.pressurecookingtoday.com.

 

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

 

• 1-2 tablespoons canola oil
• 2 lbs boneless, skinless chicken thighs (about 8 thighs)
• 1/2 cup chicken broth
• 1/4 cup peanut butter (standard, not "natural" pb)
• 1/4 cup soy sauce
• 1 tablespoon freeze dried cilantro (freeze dried = prepackaged/prechopped)
• 2 tablespoons lime juice
• 1/8-1/4 teaspoon red pepper flakes (I admit I forgot to buy this ingredient but I didn't miss it)
• 1 teaspoon ground ginger
• 1 tablespoon corn starch
• 2 tablespoons water
• 1/4 cup chopped peanuts
• green onions, chopped for garnish

Directions

 

1. Heat 1-2 tablespoons canola oil in skillet over medium-high heat. When oil is hot, brown the chicken thighs in small batches, do not crowd the pan (~4 at a time). Set the browned chicken aside on a platter.
2. In the inner pot of the pressure cooker, combine chicken broth, peanut butter, soy sauce, cilantro, lime juice, red pepper flakes and ginger. Stir well to combine ingredients.
3. Add the browned chicken to the pot, along with any juices that have collected on the platter. Put lid on and lock in place.
4. Select CHICKEN/MEAT. The cooker should run for 15 minutes after the initial ~10-17 minutes of pressure building.
5. While the meat is cooking, take this time to chop your peanuts and green onion garnish. This is also a good time to prepare a side of Minute white rice.
6. After cook time, carefully turn pressure valve (using tongs) to release pressure. Remove chicken thighs from pot, leaving the sauce.
7. In a small bowl, dissolve cornstarch in 2 tablespoons water. Add mixture to the sauce in the pot, stirring constantly. Select CHICKEN/MEAT to heat inner pot and bring sauce to a boil, while stirring constantly. When sauce thickens, select CANCEL add chicken thighs back to pot and coat with the sauce.
8. Serve garnished with chopped peanuts & green onions (on bed of rice, if desired).

Note from original recipe: If you're using a natural peanut butter or if your sauce is too thick before pressure cooking, add additional chicken broth. If using natural peanut butter, you'll need to add some sweetener to the recipe.