Pressure Cooker Taco Soup

Dinner in less than 15 minutes? Yup! 

Ingredients:
4 c chickeb broth
2 c salsa
1 c frozen corn
1 red onion, chopped
2 bell peppers, chopped
1 can drained black beans
1/2 c cilantro, chopped
1 lb ground beef

Toppings:
shredded cheese
jalapeno slices
slices greeen onions

Combine all ingredients except toppings in pressure cooker and stir. Close and cook 5 min at high pressure (9-11 psi).

Quick release and stir well.

Serve topped with cheese, jalapeños and onions.

Serves 6.

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Pasta with Kale

Pasta perfect for meatless Monday.

Ingredients:
Salt
1½ pounds baby kale
6 garlic cloves, minced
¼ c olive oil
Freshly ground black pepper
12 ounces spaghetti or bucatini
Parmesan cheese, grated
Red pepper flakes

Cook pasta according to package.

Heat oil over medium heat, add garlic, rep pepper flakes, black pepper and kale and sauté until kale is tender. Toss with cooked pasta and a little pasta water.

Serve topped with cheese.

Serves 4.

Pressure Cooker Chicken and Artichoke Casserole

This one takes about 45 min since you have to brown the chicken and sausage. 

Ingredients:
1 lb hot italian sausage, removed from casing
1 lb chicken breasts
1 onion, chopped
2 green peppers, chopped
4 cloves garlic, minced
1/2 c white wine
28 oz tomatoes, chopped
1 1/4 c chicken broth
1 c and 2 tbsp brown basmati rice
1 bag frozen artichoke hearts, defrosted
2 tsp smoked paprika
2 tsp oregano
1/2 tsp salt
1/2 tsp pepper

Place cooker in sauté mode and cook sausage until browned, breaking up with a wooden spoon . Remove and set aside. Add chicken and brown on both side, place with the sausage. Add the onion, peppers and garlic and cook until soft. Pour in the wine and deglaze until reduced almost all the way. 

Stir in the remaining ingredients and the chicken and sausage. 

Lock the lid and cook on high pressure (9-11 psi) and cook on high for 15 minutes. 

Stir before serving.

Serves 6 – 8.

Chickpea Soup

This soup is hearty and flavorful paired with garlic bread it makes the perfect winter meal.

Ingredients:
1 lb chickpeas, soaked overnight and drained
8 c water
1 leek, sliced thin
6 cloves garlc, minced
14 oz chopped canned tomatoes
1 bay leaf
Several thyme and parsley sprigs
Parmesan rind
Salt and Pepper
1/4 chopped parsley
Olive oil

Bring chickpeas to a boil in a large stockpot. Skim off any foam. Add leek, garlic, herbs and tomatoes and simmer for an hour covered. Add 2 tsp salt and simmer covered 1 more hour until very tender. Remove bay leave and purée. 

Serve with parsley and a drizzle of oil. 

Serves 6.

Pressure Cooker Taco Casserole 

This casserole requires a little work, but it’s totall worth it.

Ingredients:
2 tbsp olive oil
1 onion, chopped
2 4.5 oz cans chopped green chilis
1 tbsp garlic
1 lb ground beef
3 tbsp chili powder
2 tbsp cumin
14 oz chopped tomatoes
1/4 c chopped cilantro
6 corn tortilla
2 c shreddded cheddar cheese
sliced olives
pickeled jalapenos

In a large sauce pan, heat the oil over medium heat, add onions and garlic and cook until soft. Add chilies and spices cook for 1 minute. 

Add beef and brown, breaking up with a spatula. Add tomatoes and cilantro, remove from heat.

Set the rack in the pressure cooker, add 2 c water. Place a sling around a 2 quart high casserole or soufflé dish ( so you can remove after – it will be really hot).

Smooth – heaping 1/2 c meat mixture into the dish, top with tortilla and 1/2 c cheese. Repeat ending with cheese on top. Place a piece of parchment then cover with aluminum foil. Lower into pressure cooker.

Set machine to high pressure (9-11 psi). Set timer for 30 minutes. 

Allow to cool and top with olives and let jalapeños.

Pressure Cooker Mushroom Pasta

One pot wonder! I love my multi cooker! This takes about 30 min start to finish.

Ingredients:
3 c veggie broth
2 1/2 tbsp flour
1 tbsp butter
1 onion, minced
4 cloves garlic, minced
1/2 tbsp fresh thyme
10 oz crimini, sliced thin
10 oz white mushrooms, sliced thin
8 oz shitake, sliced thin
1/4 oz crumbled dried porcini
1/4 c dry white wine
6 oz farfelle pasta
1/2 c grated parmesab cheese
1/4 c creme fraiche or heavy cream

Whisk the flour in the broth.

Melt the butter in the slow cooker and sauté the onions, garlic and thyme until soft. Add the mushrooms and cook until they release most of their liquid. Add the wine and deglaze the pan. Whisk the broth, stir into the mushrooms and cook on high pressure for 7 minites.

Release and stir in cheese and creme fraiche.

Serves 6 – 8.

Cabbage, Bacon and Potato Soup

Perfect soup for a cold winter night. This comes together in less than an hour. 

Ingredients:
6 oz bacon, cut into lardons
1 lb yellow flesh potatoes, cubed
3 celery ribs, sliced thin
1 leek, sliced thin
1 onion, sliced thin
5 cloves garlic chopped
1 quart chicken stock
10 oz savoy canbage, sliced thin
salt and pepper

In a large stock pot, cook the bacon over medium heat until crispy. Turn heat to low, add potatoes, celery, onion, leek and garlic and sweatcook covered until softened, 5 minutes. Add stock and bring to a boil, then reduce to a simmer. Cook 20 minutes until the potatoes are soft. Stir in cabbage and cook for 1 – 2 minutes.

    Serves 6.

    Shrimp in Coconut Broth

    This is perfect for a quick and tasty weeknight meal. 

    Ingredients:
    4 oz snow peas, blanched 
    2 tbsp vegetable oil
    2 – 3 tbsp red curry paste
    1 1/2 c light coconut milk
    1/2 c vegetable stock
    4 kaffir lime leaves
    1 lb shrimp
    2 tbsp lime juice
    2 tbsp fish sauce
    3 tbsp cilantro
    1 scallion sliced thin

    In a skillet heat oil over medium heat. Add curry paste and stir for 30 seconds. Add coconut milk, stock, and kaffir Lime leaves. Simmer uncovered for 3 minutes. Add shrimp and cook until bright pink. Add lime juice, snow peas and fish sauce and stir to blend. Remove like leaves.

    Serve over rice top with cilantro and scallions.

    Serves 4.

    Slow Cooker Black Bean Tacos

    Mmmm black bean tacos! Inspired by Skinny Taste, so they are good for you too!

    Ingredients:
    1/3 lb black beans, soaked overnight abs drained
    1 c vegetable broth
    1 onion, sliced thin
    2 jalapenos, chopped
    2 tsp cumin
    1 bay leaf
    2 tbsp lime juice
    Salt and pepper
    4 cloves garlic, minced

    Slaw:
    2 c shredded cabbage
    1/2 c shredded carrot
    1/2 tbsp grape seed or canola oil
    2 tbsp lime juice
    Salt and pepper

    For the tacos:
    Cotija cheese, crunbled
    Taco shells
    Cilantro chopped
    Jalapeno slices
    Hot sauce

    Combine beans, broth, onions, jalapeño, cumin, and bay leaf in a slow cooker and cook on low for 10 hours. Remove bay leaf, stir in lime juice and garlic.

    Combine slaw ingredients in a bowl.

    Heat tortillas, then top with beans, slaw, cheese, Cilantro and jalapeños.

    Serves 4.

    Slow Cooker Korean Beef Tacos

    Ingredients:
    1 lb flank steak
    1/4 c soy sauce
    1 tsp toasted sesame oil
    1/4 onion, thinly sliced
    3 cloves garlic, minced
    2 tbsp ginger, minced
    1 tbsp chili flakes

    Slaw:
    1 c julienned cucumber
    1 c shredded carrots
    1 c cabbage shredded
    2 tbsp vice wine vinegar
    1 tsp toasted sesmae oil
    Salt and pepper to taste

    Taco shells
    Limes, quartered

    Combine the meat soy sauce, sesame oil, onion, garlic, ginger, and pepper steak in a ziplock. Refrigerate overnight.

    Dump meat and marinade into a slow cooker, set on low and cook for 8 hours. Shred meat and keep warm.

    Combine slaw ingredients and toss to coat.

    Place meat and slaw on taco shells with a lime and enjoy 

    Serves 6.