View allAll Photos Tagged InstantPot
It seems that normal everday appliances become something else in this household. It is hard to explain to the fuzzy little wanderers. I try but usually to no avail.
Happy Teddy Bear Tuesday
I usually make my various stuffed peppers and stuffed cabbages in the crockpot but today I am short on time so trying the electric pressure cooker.
The Turkey Bones have been in the freezer since Thanksgiving and today I used them all with some veggies and made Bone Broth in my Instant Pot. I just made a big batch of Turkey & Rice Soup using the broth! It tastes so yummy! Nothing like soup from scratch!
I got this parsley from my herb garden yesterday! It's rare to have it still growing in the garden in December!
This is a new twist on a classic comfort food. Chili is perfect on cold days and can be made quickly and easily in an Instant Pot or other pressure cooker.
Recipe: photosandfood.ca/2017/12/10/simple-instant-pot-classic-ch...
ODC-Italy
Decided to try out my new Instant Pot again and today I made Italian Mushrooms and Rice. This appliance doesn't come with a clear lid but I found an old one in the cupboard that fit on just like a glove. I am loving this new toy!
These ribs are fall off the bone and delicious! Because they're steamed in the instant Pot, they're ready in half the time and perfect for weekdays!
Recipe: photosandfood.ca/2017/12/23/instant-pot-bbq-back-ribs/
#babybackribs #backribs #bbqbackribrecipes #bbqbackribs #bbqribs #grilledbabybackribs #grilledbackribs #grilledribs #instantpot #instantpotbackribs #instantpotrecipes #instantpotribs #pressurecooker
Putting a towel loosely over the escape valve collects the steam and prevents the kitchen becoming damp. Wring the wet towel into the sink. Job done.
In pressure cooking mode, pressure builds up and this red telltale becomes visible, locking the lid in place until the pressure is released.
Steam can be released manually and it escapes here. It comes out under considerable pressure. Best to open the window when doing this!
Bought, opened, returned to the supplier. It's apparently cheaper to send to landfill than to return to stock. Sometimes. those items are auctioned off by the container load and small firms refurbish and sell the items for significant discounts on the retail price.
And so I am now the owner of a sparkly multi-cooker. It uses a maximum of 800 watts so should be economical to use.
Now add chopped cabbage. I had a Savoy cabbage, so in it goes.
Replace the lid and cook under pressure for 10 minutes. Leave to release pressure naturally.
Cascade, CO - This year for Thanksgiving we met up with some friends at their cabin. This is one of our hosts Cassy; she's funny, sarcastic, caring, adventurous, loves heavy metal, has hiked the entire Pacific Crest Trail and cooks a mean turkey. She and her husband are also dear friends of ours.
The world needs more people like Cassy.
This delicious rich Italian dish gets a speed boost in the Instant Pot without compromising flavour. Don't forget the crusty bread... So tasty!
Recipe: photosandfood.ca/2017/11/26/instant-pot-chicken-cacciatore/
I added some herbs; parsley, sage, garlic and bay leaves. I like how sage leaves look, as well as taste.
My books-to-read stack isn't shrinking but I just like to make soup. And the kitchen smells magical again.
Cooking takes me back to a good time with a wonderful person. I can't help myself.
I decided it was time to try one of these out. Today I wanted to experiment so I pressure cooked some hard Chickpeas. They turned out perfect. I will make more and use them in a Baked Beans Recipe. This one is the Duo 7 In One Instant Pot. It has tons of great features. It includes: A Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer.
Just over 2 l yield from this mixture. It's thick and definitely a stew rather than soup. It could be frozen, or just stored in the fridge and used over the next few days.
...black turtle beans, white navy beans, and brown rice combine in a hearty, inexpensive soup that's a great source of fiber and high-quality protein.
[I wrote this sentence specifically to annoy myself. - ed.]
4 c. water
1/2 c. black beans
1/2 c. navy beans
1/2 c. brown rice
1/2 white onion
2-3 cloves garlic, chopped or minced
2 Bay leaves
2 whole cloves
4 chile pequins, crushed
1/2 tsp. dried thyme
1 tsp. dried cilantro
1/4 tsp ground cumin
1/4 tsp. ground red pepper
1 tsp. cider vinegar
1+ Tbsp. olive oil
1 tsp. salt, or to taste
1/4 tsp. pepper
Pressure cook on Bean/Chili for 30 minutes. Natural release.
Remove cloves, onion pieces, and bay leaves. Set aside 1 c. of solids, and puree the rest of the soup with an immersion or counter top blender.
Return solids, stir well, adjust seasonings, and serve garnished with diced avocado (or guacamole) and crumbled cotija or feta cheese.
Nutition:
- Black beans www.whfoods.com/genpage.php?tname=foodspice&dbid=2
- Navy beans www.whfoods.com/genpage.php?tname=foodspice&dbid=88
- Brown rice www.whfoods.com/genpage.php?tname=foodspice&dbid=128
- Olive oil www.oliveoiltimes.com/olive-oil-health-benefits
...I had some white beans I needed to use up. Got online and looked up recipes, as you do, and that famous ol' Senate Bean Soup recipe came up again.
As I recently discovered the trick of using facon in pressure cooker bean recipes calling for ham or bacon, I thought, "What the hell. Let's try it and see what happens."
This soup is really good considering how terribly simple it is. There are versions calling for garlic, mashed potatoes, parsley, and more, but I went with the simplest version.
Senate Bean Soup
the vegetarian pressure cooker version
1-1/2 c. navy beans, picked through
4 c. water
1 tsp. salt
2 or 3 Morningstar Farms breakfast strips (or, I suppose, if you have it, some smoke flavoring would work instead)
Place in pressure cooker and cook at high pressure for 35 minutes. Quick release. Fish out the facon strips and throw them away.
In a sauce pan, sautee until soft and translucent:
1/2 medium white onion, diced
2 Tbsp. butter
Pour the onions and butter into the soup. Add:
1/2 tsp. thyme
black pepper to taste
Stir and serve!