Butternut Squash and Porcini Risotto

Risotto in the pressure cooker is a Dream!

Ingredients:
2 tbsp butter
1 leek, sliced thin
3/4 c arborio rice
1/4 c dry vermouth
2 c vegetable broth
2 cups butternut squash, shredded
1/2 oz drid porchini, crumbled
1 tsp dried thyme
1/4 tsp saffron threads
1/2 c parmesan cheese, grated

Melt butter over medium sauté in your multicooker. Add leek and cook until soft. Add rice and stir until coated in butter. Stir in vermouth and fully absorbed by th rice. Add broth, squash, porcini, thyme and saffron. 

Set on high pressure (9-11 psi) for 10 minutes. 

Stir in cheese and serve.

Serves 4.

Beer Braised Chicken Tacos

This can be done in the pressure cooker or slow cooker depending on your schedule. 

Ingredients:
1 lbs boneless chicken thighs
1 onion, chopped
4 roma tomatoes, chopped
1 tbsp oregano, chopped
4 cloves garlic, minced
1 – 2 jalapenos, chopped
1 IPA beer
2 4oz cans mild greeh chiles
1 cinnamon stick

Add all ingredient to the cooker and stir to combine. 

Slow cooker: 6 hours on low.

Pressure cooker: High (9-11 psi) for 18 minutes. 

Shred the chicken. If the sauce is thin, cook on reduce for 10 minutes. 

Serve with your favorite taco fixings.

Serves 4 – 6