Pressure Cooker Risotto

Risotto in the pressure cooker comes out perfect every time and NO STIRRING!

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 1/2 c aroborio rice
  • 1 1/2 tsp salt
  • Large pinch of saffron, ground
  • 1/4 c white wine
  • 4 c veggie or chicken stock
  • 1/4 c fresh grated Parmesan
  • 1/4 c chives, minced

Set on sauté add oil and butter, stir in onion and cook till soft. Stir in garlic, cook 30 seconds, stir in rice and salt. Cook, stirring frequently until rice starts to brown. Add saffron and wine, stir until wine is absorbed.

Stir in the stock, cover and cook on high pressure for 6 minutes. Stir in Parmesan and chives.

Serves 4 – 6.

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Korean Style Tacos

I love dishes I can toss in my pressure cooker and forget it! You can also cook for 6 hours in a slow cooker.

  • 1 14-ounce can pears, drained (fresh pears work, too)
  • 1 two-inch knob of fresh ginger
  • 4 cloves garlic
  • 1/2 c soy sauce
  • 2 lbs. top sirloin

For the Tacos:

  • chopped cilantro
  • chopped peanuts
  • kimchi
  • Grated carrots
  • Sliced jalapeño
  • Crisp Bibb lettuce leave
  • Corn tortilla

Make the sauce: Pulse pears, ginger, garlic, soy sauce until mostly smooth. Reserve half for later use.

Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.

Serve and let folks assembly their tacos.

Serves 4.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

Pressure cooker French Onion Soup

So good and perfect for a cold winter night.

  • 1 tbsp butter
  • 1 tsp oliveoil
  • 3 mediums, halved and sliced thin
  • 1 tsp salt
  • 1 tsp flour
  • 2 tbsp sherry
  • 1 quart beef or veggie stock
  • 1 tsp dried thyme
  • Pepper
  • French bread, sliced 1 inch thick
  • 1 c grated Gruyere

Using the sauté function, add the butter, oil and onions and cook until caramelized, about 20 minutes.

Sprinkle in the flour and stir well. Add the sherry, stock, thyme and salt. Cover and cook on high for 5 minutes.

Place bread on a baking sheet, rub with a garlic clove and top with cheese, broil for 1 – 2 min until melted and starting to turn golden.

Place bread in the bottom of 4 bowls, spoon soup over.

Serves 4.

Polenta with Mushrooms

Polenta in the pressure cooker is a game changer – it comes out perfect! I sautéed some mushrooms added some air fried sage and served it with a salad – yummy! If you leave off the cheese this one is vegan.

Polenta:

  • 5 c chicken stock or veggie stock
  • 1 1/2 c polenta
  • 3/4 tsp salt
  • 1 bay leaf
  • 3 tbsp butter or olive oil
  • Grated Parmesan

Stir all ingredients together in multicooker and cook on high pressure for 15 minutes. If it’s too thick stir in a little milk or water and cook on sauté for 5 minutes stirring a few times.

Mushrooms:

  • 1 lb of mixed mushrooms
  • Olive oil
  • Salt and pepper
  • Sage leaves

In a large skillet heat a little oil and add the mushrooms and cook over medium heat, stirring occasionally – until they are crispy. Season with salt and pepper. Move the side, spray sage leaves with olive oil and cook sage leaves until crispy.

Spoon polenta onto a plate, top with mushrooms and a little grated Parmesan.

Serves 4.

Cuban Pork Tacos

I love the multicooker! It sautes, pressure cooks and reduces – all in one pot!

  • 8 cloves garlic
  • Juice and zest of one grapefruit
  • Juice and zest of one lime
  • 3 tbsp olive oil
  • 2 tbsp Brown sugar
  • 1 tbsp oregano, chopped
  • 2 tsp cumin
  • 1 1/2 tbsp salt
  • 2 – 3 lb pork shoulder, cut into 4 pieces
  • 1 bay leaf
  • Cilantro, chopped
  • Lime wedges
  • Tortillas
  • Romaine, chopped
  • Avocado, sliced thin
  • Tomato salsa

Combine juices, zest, garlic, olive oil, oregano, cumin and salt in a blender and purée till smooth. Pour over pork and let marinade for 4 – 6 hours, turning several times (I just used the pot for the multicooker).

Cook pork for 1 hour and 20 minutes on high pressure. Shred and cook on reduce until most of the juices are absorbed.

Serve with taco fixings.

Serves 6 – 8.

Pressure Cooker Black Bean Tacos

Leave out the cheese and this one is vegan friendly. Cooking black beans in the pressure cooker is genius!

  • 3 poblano chilies, roasted & chopped
  • 2 jalapeños, roasted & chopped
  • 3 tbsp olive oil
  • 1 onion, diced
  • 2 tbsp sage, minced
  • 3 cloves garlic, minced, plus 1 whole
  • 2 tsp chili powder (or more)
  • 2 tsp cumin (add same amount as chili)
  • 1 lb dried black beans
  • 1 tomato
  • 1 bunch of cilantro
  • 1 jalapeño – not roasted
  • 1 bunch of scallions, sliced thin
  • 1 head romaine, sliced thin
  • 1 avocado, sliced thin
  • Taco shells or tortillas
  • Cheese of your choice

Add onion and oil to multipot and sauté on medium until soft, stir in garlic, sage, chili powder, cumin, chopped pepper and black beans, stir in 5 cups of water. Cover and cook on high pressure for 40 minutes.

In a blender combine tomato, cilantro, scallion whites, 1 clove of garlic, 2 tbsp oil, 1 jalapeno and a pinch of salt and purée till smooth.

When beans are done, stir in tomato purée then simmer on sauté for a few minute to thicken up.

Serve with taco shells and all the fixings!

Serves 6 – 8.