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.

Advertisements

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.

Mushroom and Pancetta Risotto

Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!

  • 4 oz diced Pancetta
  • 16 oz wild mushrooms, chopped
  • 2 cloves garlic minced
  • 3 1/2 c chicken stock
  • 1 1/2 c arborio rice
  • 1 tsp salt
  • 1/4 c white wine
  • 8 oz spinach
  • 1 tbsp lemon juice
  • Grated Parmesan cheese

Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.

Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.

Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.

Serves 6.

Vietnamese Flavored Chicken & Rice Soup

This soup can be made in the slow cooker or pressure cooker. In the slow cooker, cook the chicken for 4 hours, cook the rice separately and stir in at the end.

  • 8 c chicken stock
  • 1.5 lb boneless, skinless chicken thighs
  • 1 – 4 inch long piece of ginger, peeled and sliced thin
  • 6 star anise pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 3/4 c sushi rice
  • 2 tbsp fish sauce
  • 4 scallions, sliced thin
  • 2 jalapeños, sliced thin
  • 1 c cilantro, chopped
  • 1/2 c onion, sliced thin

Combine stock, chicken, ginger, star anise, cinnamon and cloves in a pressure and cook on high pressure for 8 minutes.

Shred chicken and set aside. Remove spices from the pot.

Stir in the rice and fish sauce into the broth and cook on high pressure for 1 minute.

Return chicken to the pot. Serve with scallions, jalapeño, cilantro and onion.

Serves 6.

Pressure Cooker Barley Risotto with Asparagus

This is a quick side when you cook it in the pressure cooker. Perfect paired with rack of lamb. To make it even quicker use a good store bought pesto.

Ingredients:
7 c vegetable broth
2 tbsp olive oil
1 onion, minced
1 1/2 c barley
1/2 c dry white wine
1/2 c ricotta salata
1/2 lb asparagus
1/2 c pesto sauce

Bring a pot of salted water to a boil. Cook asparagus for 2 min and move to an ice bath. Cut into 1 inch pieces.

In a multicooker on medium sauté, add onions and cook until soft. Add barley and garlic, stir to coat. Add wine and stir till absorbed. 

Close lid and cook on Risotto mode for 6 minutes. (High pressure for 6 min).

Stir in asparagus, pesto, cheese and pepper. 

Serves 4 – 6.

Fast or Slow Lime Chili Chicken 

You can do these tacos in the slow cooker or in the pressure cooker. I love TJs Chili Lime seasoning for this recipe. Serve the chicken with your favorite taco fixings.

2 pounds boneless, skinless chicken thighs
Juice of 2 limes
2 tbsp chili lime powder
1 tsp cumin
1 tsp onion powder
1 tsp smoked salt
1/4 tsp black pepper
6 cloves garlic, minced

Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings over chicken and add garlic and rub it in.

Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.

Shred chicken and return to pot and toss in juices.

If using a slow cooker – do all the above and cook on low for 4 hours.

Serves 4 – 6.

Pressure Cooker Spicy Peanut Sauce Pasta

His recipe sounds weird, but it is oh so good! 

Ingredients:
1/4 c natural peanut butter
2 tbsp soy sauce
2 tbsp sambel oelek
1 1/2 tbsp worcestershire sauce
1 1/2 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp peanut oil
1 lb ground pork
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 tbsp ginger, minced
4 cloves garlic, minced
8 oz dried pasta
2 c chicken stock
1/4 c cilantro, minced

Whisk together peanut butter, soy sauce, sambal oelek, Worcestershire, vinegar and brown sugar, set aside.

Heat oil on medium sauté. Add Pork, celery, onion and carrot and cook until meat is browned and veggies soft. Stir in ginger and garlic. Add sauce and pasta and stir to coat.

Cook on high pressure (9-11 psi) for 7 minutes. 

Serve with a little cilantro on top.

Serves 4 – 6.

Pressure Cooker Mustard Salmon

Fancy dinner in less than 30 minutes? You got it! I served it with some sautéed spinach and baked bread.

Ingredients:
16 oz 2 thick salmon filet
4 tbsp dijon
1/2 tsp dill
1/4 tsp black pepper
1/2 c white wine
1/2 c broth
1 onion, sliced thin
2 tbsp creme fraiche or heavy cream

Pour wine and brothe into multicooker, add onions. Place a vegetable steamer on top of the onions and line with parchment paper. Lay the filet on top, spread mustard on fillet, sprinkle on dill and pepper.

Cook on high pressure (9-11 psi) for 6 minutes.

Place the salmon on a platter and cover with foil. 

Set cooker on medium high, whisk in creme fraiche and bring to a boil whisking. Cool until thickened. Pour over fillet and serve.

Serves 2 – 4.

Pressure Cooker Pork Loin with Apples

This is so simple and so tasty. It tastes even better the next day. Totally time is just about an hour. 

Ingredients:
1 3 lb pork loin roast
1 red onion, sliced thin
2 grabby smith apples, sliced thin
4 springs thyme
2 bay leaves
1/2 c white wine
1/4 chicken broth
1/2 tsp salt
1/2 tsp groubd black pepper

Add all ingredients to the pressure cooker, stir.

Set on high pressure (9-11 psi) set for 30 minutes. Remove the rhyme and Bay leaves when done.

Use to forks to shred the Pork and serve.

Serves 6 – 8.