Pressure/Instapot Cooked Black beans

 

Cuban Style Black Beans 

Serve With Afro's Fish Tacos

• 1 pound dried black beans  about 2 cups, no need to soak
• 1 1/2 teaspoons extra-virgin olive oil
• 1 small yellow onion diced
• 1 teaspoon pecan smoked salt
• 1 teaspoon dried oregano
• 2 bay leaves
• 3 cloves garlic minced (about 1 tablespoon)
• 3 and 3/4 cups water

• Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.
• To pressure cooker- 
• Add 3 and 3/4c water, oil onion, smoked salt, oregano, bay leaves, garlic cloves bring to boil with lid on but not locked. After its boiling, then add beans and lock lid on. Pressure cook for 20 min
• 
  
• • Add the water and beans and stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 35 minutes. When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid. Remove the bay leaves and discard them. Enjoy warm or let cool completely and store in individual containers.

  Can Add to the pressure cooker/instapot- 

  • 1 green bell pepper cored, seeded, and diced, 
  • 1 teaspoon ground cumin

ISLAND COCONUT CHICKEN AND RICE

Doctor Yum

serves 4 people, double

8ppl     4ppl

2          1 tablespoon olive oil

2          1 onion , diced

2          1 teaspoon ginger , grated (fresh)

8          4 cloves garlic , minced

2          1 tablespoon curry powder

2          1 teaspoon turmeric

4          2 pounds chicken thighs (bone-in)

1          ½ teaspoon salt

1/2       ¼ teaspoon black pepper

2cans   13.5 ounce can coconut milk (regular or light)

1           ½ cup water

2          1½ cups jasmine rice (brown rice, preferably)

4           2 tablespoons cilantro , chopped (save and chop stems)

2          1 lime , half juiced, the other half cut into wedges

METHOD

Place the Instant Pot on "Saute" mode and heat oil. Add onion, ginger and garlic and cook until fragrant, about 2-3 minutes. Add spices, chicken, salt and pepper and cook on each side for a minute to lightly brown. Add coconut milk and water (1/4 cup for white rice and 1/2 cup for brown rice). Place lid on and cook on "Manual" high pressure for 13 minutes with a Quick Release. Transfer the chicken to a plate and leave liquid in the pot. Shred the chicken away from the bone and discard any bones and skin. Add rice, cilantro stems, and cook on "Manual" high pressure for 4 minutes for white rice (22 minutes for brown rice). Allow a Natural Release for 10 minutes then release the remainder of the pressure. Stir in lime juice and shredded chicken. Season with salt and pepper to taste. Serve with lime wedges and chopped cilantro.

12/1/18 I made this is my stove top pressure cooker and the rice burned at the bottom, but it was still amazingly delicious
12/29/18 I made it again. I seasoned the chicken and browned both sides on the stove top first. Then added chicken to a greased 8x8 pan, milk, water, rice to a  to cook in the oven, still definitely delicious, 350 degrees 

3/18/19
350 degree oven
I seasoned the chicken and browned both sides on the stove top first. Spray 9x13 pan, arrange chicken and the rest of ingredients in pan and cook. I did  2 cups of rice b/c my 9x13 pan wouldnt be able to fit 3 c rice and chicken thighs.

4/7/20
did all things as 3/18/19 and used 2 c of sushi rice.  Cooked for 35 min, then 15 more min. Turned out perfect. So cook next time for 55 min in oven.

Pressure Cooker Mac N Cheese

Active Hip Momma

Ingredient List

• I box (16 ounce of elbow macaroni)
• 1 cup of heavy whipping cream ( 1 can of evaporated milk(12 ounce) would work or even whole milk)I think I added a little more till I got the consistency I was looking for- (Tablespoon at a time)
• 3 Tb of butter
• 2 tsp salt
• 2 cups of shredded Sharp cheddar cheese
• 4 cups of water

Bring water, salt, and butter to boil first, then Add macaroni and lock lid on. When it is steaming/venting then start time for 6 minutes for white pasta and 7-8 minutes for whole wheat pasta (take about 5 min to build pressure).
Then put the cooker with the lid on, in the sink run cold water over it to make it cool down fast.
Put pot back on stove, pour in whipping cream, cheese and stir till it melts. and Enjoy!!!

4/16/18 I used whole wheat noodles the first time and I think it needed to cook 7-8 minutes. So remember than for next time.

Pressure cooking food and beans

Put water and dried beans in pressure cooker. Water lever 2-3inches above beans.
Put on the pressure cooking lid but don't lock. Get the water boiling. Takes 10-15min. After water is boiling take off lid and stir the beans, then lock the lid back on and start timing when the pressure steam starts coming out.
 The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.

BEANS

1- 20 min Dried Unsoaked Black beans (1/17/18 turned out really well and evenly cooked)
 soaked black beans probably 5 min at high pressure
2- 12 to 18 minutes Soaked garbonzo beans (tried this)
3- 35 to 40 minutes Unsoaked garbonzo beans (tried this)

4- Anasazi beans cook 25-29 minutes (2/10/25 tried this and worked well)

5- split eye pea beans

6- Light red kidney beans-  40-45 minutes (40 minutes for more firm, 45 for more tender

Allow 8 minutes for the Instant Pot to pressurize before cooking begins) (3/16/25 tried this, I cooked them for 40 min and it probably needed 50ish minutes, maybe 55 min)

for 15 minutes- allow to naturally release 


FOODS
8 min on high To make mashed potatoes The Kitchn

Indian Butter Chicken

Two Sleevers ( I used a pressure cooker)

1 onion chopped and sauteed

2 celery stalks chopped ans sauteed

1 14- ounce can diced tomatoes
5-6 cloves garlic
1 teaspoons minced ginger
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken thighs (or use I used leftover cooked chicken or breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounce butter cut into cubes (use coconut oil if dairy free)
4 ounce heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

Instructions

1. I sauteed onion for 10 min then added celery and garlic let cook 5min. Then add tomatoes, ginger, turmeric, Cayenne, paprika, salt, garam masala, cumin let simmer 15-20 min. Use immersion blender or pour sauce into regular blender and blend till smooth. Then return sauce back to pot to cook.
2. To the sauce add shredded chicken, butter, coconut milk, cilantro and its ready to be served.

Instant Pot instructions

1. Place all ingredients into a Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside
4. Blend together all the ingredients, preferably using an immersion blender
5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
9. Serve over rice, or zucchini noodles

Using leftover sauce

1. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
2. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

SLOW COOKER CILANTRO LIME CHICKEN TACOS

Belle of Kitchen

• 
  
• 1 chopped onion
• 2 pounds skinless, boneless, chicken breasts (fresh or frozen)
• 1 packet taco seasoning mix (I use low sodium) or homemade seasoning
• 1 (16 oz) jar salsa (use your favorite; I used a local Texas brand)
• ⅓ cup chopped fresh cilantro
• juice from 2 small limes
• 
  
• Pressure cooker version-I sauteed the onion in the pressure cooker, the add the taco seasoning, salsa and 1 lime, bring to boil.   Then add the chicken. Cook for 10 min if defrosted, cook 20-30 if frozen chicken breasts.
• 
  
• Slow Cooker version-
• 1. Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
• 2. Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about ½ - ¾ cup juice.
• 3.Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!

Guacomole
1 avocado
dash lemon juice
salt and pepper
1/4c diced tomatoes
garlic

Logan Chili

1lb black beans rehydrated
1lb garbonzo beans (freeze half of the garbonzo beans for other uses)
1lb kidney beans
1 can corn
2 cans of crushed tomatoes (or 15 chopped tomatoes)
1-2 chopped sauteed onions
3T garlic
1T Chili powder
1 t cayenne powder
salt and pepper

Pressure cook the one pound beans one at a time.  They soften at different time frames.

I soaked the black beans so they went smooshy faster than I expected when I cooked them.  The Kidney beans weren't soaked and they cooked with in 5-7minutes, I was suprised how quick they cooked, I thought the kidneys would need more time b/c they are bigger beans.  The garbonzo beans weren't soaked either and they cooked for about 10 minutes.

Let everything cook for a couple hours.

I made alot so I could freeze some for future dinners.

Pressure cooker canner

I am not suppose to use my presto cooker for a canner, but I wanted to try it and if it didn't work then I'd just freeze the beans instead.

I did soak black beans overnite
Rinsed out the water and put new water in
Fill up canner with hot water and put stove on medium heat
Scoped beans into half pint jar  an inch away from top
Filled jars with hot water  an inch away from top
Wipe of tops of jars and put the lids on,
Then put jars in the canner, the water around the jars was filled to half way up the pot, then put lid on
Turn stove to high
It took probably a half hour for the canner to reach the whistle
Then cook for 1hr and 15min

2 out of the 5 actually sealed.  The 3 that didnt seal had black bean skin on the rim of the jar that stopped it from sealing.

Pressure cooker or Crockpot steel cut oats

Pressure cooking today
More ideas for steel cut oats

3/5/24

use the doubled recipe- oil, steel cut oats, coconut milk, almond milk, cinnamon, salt, rolled oats. Put on low for 8 hours, then it automatically goes to warm.

10/2018- crockpot
     I used the double batch of oatmeal. The morning (or 4-24hours before you want the oatmeal) In a bowl I assembled oats, water, apple, cinnamon, salt, regular/rolled oats, sugar and left out on the countertop for 4-24 hours. In the evening around 8 or 9pm oiled the crockpot then added the oats mixture ingredients to it. Low 8 hours. Because I soaked the steel cut oats, the final product was smooth creamy oatmeal. I prefer creamy oatmeal compared to slightly crunchy.
     In the morning each person adds any or all of the following to their bowl of warm oatmeal- more fresh chopped apples, peanut butter, sugar, raisins, milk, flax, hemp.
     It turned out so delicious and wasnt dry or crunchy. Very much a success.

I melted oil the inside of the pressure cooker to help the oats not stick.
Double        Original Serving
2               1T         butter/oil

2               1c         steel cut oats

7               3 1/2c   cups water or fruit juice (*)

2               1           apple with peel, cored and diced

3               1 1/2t    ground cinnamon

1/2            1/2t       salt

2               1c         raisins (add after steel cut oats are cooked)

1-2            1-2T     flax added to each bowl right before it is served

2-3            1c        rolled oats (cook for 1 min, makes it more creamy)

1. Add butter to pressure cooking pot. When butter is melted add the oats and toast, stirring constantly, until they start to darken and smell nutty, about 3 minutes.
2. Add water, apples, brown sugar, cinnamon, and salt. Keep stirring mixture until it is boiling and then put the lid on and start pressure cooking. (When I just put the lid on without stirring and without letting it get to boil, then the food inside burns faster on the bottom.  So thats why I make it boil and stir it, then put lid on) Select high pressure and set 10 minutes cook time.
3. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure.
4. When valve drops carefully remove lid. Stir oats. Cover and let sit five or 10 minutes until oats are desired thickness.
5. Top with raisins, milk,flax, nuts and additional brown sugar, if desired

12/7/15 only use water or juice not milk in the pressure cooker.  Milk burns on the bottom of the pot.  I cooked for 5min, I will do longer next time to make more creamy, it was a little crunchy.
I add 2T of ground flax to each bowl before serving it, add a little more water or milk.

3/21/17 Pressure cooker-
    I cooked for 10 min and I wanted it a little more creamy so I cooked for 10 more min. The steel cut oats were softer, but I wanted a little creamier. So I cooked some regular oats and added them to the steel cut oats and loved the texture even more.
(*) one time I used the fruit juice leftover from canned apples, it turned out well. 
I cooked the original serving, next time Cook double the amount so we have leftovers for the following days.

Chicken Noodle Soup

Boil chicken carcass for a few hours with extra water or  I use the pressure cooker and cover the carcass with water for 1-2hours.  Reserve the broth and freeze in small ziplock baggies use for soup.  I do boil the carcass one more time, fill the pot with water to the height of the carcass and cover and pressure cook 1-2 hours.

I like to make a big batch of soup and freeze some in smaller quanities to pull out when my child or friend/neighbor isn't feeling well.

Chicken noodle Soup

Saute 1 chopped onion
chopped celery (5-7 individual stalk stems)
sliced carrots
3 bay leaves
5 garlic cloves
1 T oregano and basil
3 c broth from chicken/turkey carcass
3 c water
any uncooked wide egg noodles or my favorites are Essenhaus wide homestyle noodles

Saute onion first. After it is brown add everything to the pot and let it cook for at least 20 min.

Carnitas (Mexican Pulled Pork/Beef)

Our Best Bites

3 1/2-4 pounds pork or beef roast
3 cup water (enough to cover the pork in the pot)
1 white or yellow onion, peeled and halved
4-6 cloves garlic, smashed and peeled
2 tablespoons lemon juice (about 1 lemon or lime)
2-4 tablespoons apple cider vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves salt and pepper
1 orange

(amy's notes) I used pressure cooker, add everything to the pressure cooker.  This time I had a frozen chuck of meat. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and I zested the orange then cut it in slices and put it in.  Cook 1 hour to 1 1/2 hours 

(amy's notes) First Time- I bring the stuff in the pot to a boil b4 I put the lid on.  If I close the lid and wait for it to boil with the lid on the food burns in the pressure cooker. I cooked for 1/2 hr on full steam, then cooled the pot down in the sink under cold water, open the lid and flipped the beef on the other side.  
Second Time- Then cooked for another 1/2 hour, then cooled the pot down in the sink under cold water, open the lid and flipped the beef on the other side.
Third Time- Last time to cook for  1/2 hour, then let it sit in the pot till your ready to eat.  It will fall apart easily.

(best bites notes and amy didn't do, b/c I was manly hungry)
Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside. Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).  Use your fingers to pull apart the pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that’s your thing). Serve in warmed tortillas with desired toppings. Makes about 12 servings.

Can freeze portions of the beef for a future dinner.

(8/31/15 I made the roast but put 3 cups of water and it was all out after an hour of pressure cooking.  I wonder if the pressure cooker wasn't sealed correctly, or that is just how it cooks.  Either way it was good)
4/13/16 I made the roast this time where I take 1/2 hr increments of cooking and turning the roast and there was no burning. Started at 12pm cooking it and it was ready by 4pm

Could serve with- Roasted cauliflower or Roasted asparagus and/or Mashed potatoes and always Delicious & Fresh Salad