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. 

 

 

Pressure Cooker - Mushroom Risotto

Recipe from the Power Pressure Cooker XL's YouTube, found here.

*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 cups Arborio rice
• 4 cups chicken stock
• 2 garlic cloves, minced
• 1 onion, diced
• ~2 tablespoon olive oil
• 8 oz cremini (or any type) mushrooms
• 4 oz heavy cream
• 6 oz sherry cooking wine
• 2 oz butter
• 1 tsp salt
• 1 tsp pepper
• grated parmesean cheese - for topping
• fresh basil, chopped - for topping
• lemon zest - for topping, optional

Directions

1. Press RICE/RISOTTO button
2. Add olive oil, ~1 min to heat up
3. Add onions, garlic - stir up a little to "sweat" them - add salt & pepper
4. Add in this order: mushrooms, sherry, rice, stock
5. Stir briefly to mix all together
6. Place the lid on the cooker, lock the lid & make sure pressure release valve is closed
7. Press CANCEL, then press RICE/RISOTTO and then TIME ADJUSTMENT up to 13* minutes
8. Once timer reaches 0 hit CANCEL, release pressure, open.
9. Add butter, stir, then add cream.
10. Plate, top with parmesan cheese, basil & lemon zest.

*I've made this twice as of this posting (4.11.16) and both times I cooked for the recommended 8 minutes to start. Both times I wound up with too much liquid and had to re-cook for another few minutes.*

Pressure Cooker - Apple Cider Pork Loin

Recipe From http://www.powerpressurecooker.com/rsp_details.php?rpid=25

*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

• 2lb center cut pork loin
• ~2-4 tablespoons olive oil
• 2 cup apple cider
• 1 medium onion, sliced
• 2 apples, cored & sliced
• 1 tablespoon sea salt
• 1 tablespoon pepper
• 1 tablespoon minced dry onion

Directions

1. Season the pork loin with salt, pepper, & minced dry onions
2. Heat olive oil in a cast iron skillet
3. Sear the pork loin on all sides in skillet
4. Press Chicken/Meat button, add olive oil to inner pot.
5. Sautee onions in pot
6. Add all remaining ingredients & pork loin to pot
7. Place the lid on the cooker, lock the lid & make sure pressure release valve is closed
8. Press CANCEL button
9. Press CHICKEN/MEAT button, then TIME ADJUSTMENT to 30 minutes*
10. Once timer reaches 0 hit CANCEL, release pressure, open.
11. Serve with apple & onion mixture from pot.

*When I made this (only once as of 4.11.16 posting this), I cooked for 20 mins per the recipe and the meat was still undercooked in the middle. After another 15 mins, it was a bit dry. So I'd suggest a middle 30 minutes - but perhaps use a meat thermometer to test.*

Cranberry Upside-Down Cakes

Recipe From: http://roostblog.com/roost/cranberry-almond-upside-down-cakes.html

*Makes roughly 8-ish cakes. Double recipe if necessary.

Ingredients for cake:

• 2 1/2 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1+1/2 tsp ground cinnamon
• 1 tsp ground all spice
• 3 eggs
• 1/2 cup coconut oil (MELTED)
• 1/2 cup honey
• Canned whipped cream

Ingredients for cranberry layer:

• 1+1/2 cups fresh cranberries (1 bag has plenty)
• 1 TBSP freshly grated orange zest
• 1 TBSP freshly grated lemon zest
• 1/4 cup honey

Directions:

1. Preheat oven to 350 degrees & line your muffin tin. I used parchment paper muffin cups I bought at Hy-Vee. Or, you can just cut out squares of parchment paper and make your own!

2. Combine flour, salt, baking soda, cinnamon, and all spice in a bowl. In a separate bowl combine eggs, melted coconut oil, and honey. (Hand mixer helps)

3. Combine all wet and dry ingredients and set aside.

4. Toss cranberries with orange zest, lemon zest, and honey. Arrange mixture into a single layer at the bottom of each muffin cup.

5. Top with cake batter and cover evenly.

6. Place pan into oven for 20-25 minutes or until tops are golden brown & fully cooked. 

7. Top with a dollop of your favorite whipped topping and sprinkle of cinnamon.

8. Enjoy!

Paleo Sweet Potato Casserole

Recipe from: http://cupcakesomg.blogspot.com/2012/07/paleo-sweet-potato-casserole-and-rest.html

Casserole Ingredients:

• 4 large sweet potatoes
• 1/2 cup canned coconut milk
• 1 TBSP coconut oil
• 1-2 TBSP maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• juice of half an orange

Pecan Topping Ingredients:

• 3/4 cup chopped raw pecans
• 1 tsp cinnamon
• 1 TBSP maple syrup
• 1 tsp melted coconut oil

Directions:

1. Peel and dice sweet potatoes into large chunks.

2. Bring a large pot of water to a boil and preheat oven to 350 degrees.  (I recommend using something like a soup pot. Give yourself plenty of room to work with)

3. Add sweet potatoes to water & boil until fork-tender. ~10 minutes. Turn off heat.

4. Drain potatoes, then dump them back into the large pot w/ other ingredients.

5. Using a hand mixer, blend until potatoes reach desired consistency and flavor. You may want to add a little more coconut milk, spices, or syrup based on your taste.

6. In a separate bowl, combine all topping ingredients & mix until pecans are well coated.

7. Dump sweet potatoes into an oven-safe dish and top with pecans.

8. Bake for about 15 minutes, until topping is browned. Serve warm. (I baked mine for about 20 minutes.)

9. Enjoy!! Yay!!!

Sorry it's blurry, the damn casserole wouldn't sit still for the picture.

Note: The picture on the blog where I found this one showed the casserole in a round glass dish. I realized after I was halfway through my preparation that the only glass casserole dish I own is a rectangular one. This is fine, however the sheer surface area size meant I had to increase my pecan topping quite a bit. I didn't measure how much more I added, I just sort of threw in some more pecans and a dash of everything else and added it to the rest. No worries.