Pressure-Cooker Buffalo Chicken Dip
Last week we had slow cooker recipes. This week we are cooking with electric pressure cookers, which have become very popular.
Pressure-Cooker Buffalo Chicken Dip
1 lb. boneless skinless chicken breasts
1 c. Buffalo wing sauce
2 T. unsalted butter
2 pkgs. (8 oz. ea.) cream cheese, softened, cubed
1/2 c. Ranch salad dressing
1/2 c. sour cream
2 c. shredded cheddar cheese, divided
5 T. crumbled blue cheese
1 green onion, sliced
Place the first three ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
Remove chicken; shred with two forks. Return to pressure cooker. Stir in cream cheese, salad dressing, sour cream and 1 cup cheddar cheese. Sprinkle top with remaining cheddar cheese, blue cheese and green onions. Serve with tortilla chips. Yields six cups.
Forty-Clove Garlic Chicken
2 T. olive oil
3 lbs. bone-in chicken breasts
Salt & pepper
2 fresh parsley sprigs
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh sage sprig
40 peeled cloves garlic
1 c. white wine
1/2 c. chicken stock
1 loaf crusty bread or baguette, sliced into rounds
Place oil in pressure cooker and turn to medium heat. Season chicken with salt and pepper and place in pot, cooking until browned on both sides.
Tie the fresh herbs together into a bouquet and add to the pot, along with the garlic cloves. Top with white wine and chicken stock.
Lock cooker lid and bring to high pressure. Adjust heat to maintain pressure and process on HIGH for 15 minutes. Quick release pressure. Remove lid carefully to prevent scalding from escaping steam.
Serve chicken with pan juices and spread garlic cloves onto rounds of fresh crusty bread.
Perfect Pot Roast
3-lb. beef sirloin tip roast
Salt & pepper
1/4 c. all-purpose flour
1 T. vegetable oil
1 lg. yellow onion, sliced
3 carrots, sliced
1 cup beef stock
1/2 c. red wine
2 garlic cloves, minced
1/2 tsp. dried thyme
1 bay leaf
4 potatoes, peeled & cut into large chunks
4 lg. carrots, cut into large chunks
Pat the roast dry with paper towels. Rub salt and pepper onto both sides and roll in flour to coat.
Place oil in pressure cooker and heat briefly before adding the roast. Brown beef on all sides and then remove it and set aside. Add onion and sauté until slices start to turn tender. Place the roast on top of onions and add carrots, stock, wine, garlic, thyme and bay leaf.
Lock cooker lid and bring to high pressure. Adjust heat to maintain pressure and process on HIGH for 30 minutes. Quick release pressure. Remove lid carefully to prevent scalding from escaping steam.
Add potatoes and additional carrots to the pot. Lock cooker lid again and bring back to high pressure. Adjust heat to maintain pressure and process on HIGH for 15 minutes. Quick release pressure. Remove lid carefully to prevent scalding from escaping steam.
Transfer roast and whole vegetables to serving platter. Cover with foil and allow it to rest for 5 minutes. To thicken sauce, blend carrots and onions into the juices. Adjust seasonings, pour over meat, and serve.
Instant Pot® (Pressure Cooker) Carnitas
3 lbs. boneless pork shoulder roast
2 tsp. salt
2 tsp. ground cumin
1 tsp. crushed red pepper flakes
1 tsp. crushed dried oregano leaves
1 med. orange
6 garlic cloves, peeled
1 lg. yellow onion, peeled & quartered
1 dried bay leaf
1 T. ghee, avocado oil, lard, or favorite high temperature cooking fat (optional)
Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2” cubes. Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano. Toss well to coat. Then, transfer the seasoned pork to the Instant Pot® insert.
Use a vegetable peeler to peel wide strips of zest off the orange, staying close to the surface, making sure you don’t peel into the white pith, ’cause that stuff is bitter. Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf. Cut the bald orange in half and juice it. Pour the juice into the Instant Pot® insert and stir to distribute.
Place the insert into the Instant Pot and lock the lid. Press the “Manual” button (or “Pressure Cook” if you have the new IP-DUO Plus60) and cook on high pressure for 35 minutes. Once done, let naturally release or press “cancel” and release the pressure.
Take out the bay leaf. Pull a few pieces of meat out and shred in a different container. Blend the remaining juices in the insert with an immersion blender. Pour the remaining juice into another container.
Put the shredded meat back in the insert. Pour some of the juices back in and stir. Set to Sauté and boil off the extra liquid, stirring often. Continue to occasionally put more juice in and stir. I generally do this for 45-60 minutes, not using all of the juice.
Perfect Long-Grain Rice Pilaf
1 c. long-grain white rice
1 sm. onion, chopped
2 T. olive oil
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. turmeric
1/8 tsp. curry powder
1/8 tsp. black pepper
3-1/2 c. chicken stock
Rinse rice to remove starch and set aside to drain.
Place oil in pressure cooker and bring to medium heat. Add onion and cook until softened. Stir in rice to coat grains. Add seasonings and chicken stock.
Lock cooker lid and bring to high pressure. Adjust heat to maintain pressure and process in HIGH for 3 minutes. Quick release pressure. Remove lid carefully to prevent scalding from escaping steam.
Fluff grains with fork. Remove from pot and garnish with slivered almonds, if preferred.
1 head cauliflower, cut into chunks
1 c. water
2 T. cream cheese
2 T. butter
3 mashed roasted garlic cloves
1/2 tsp. salt
Place cauliflower in pressure cooker with water. Lock cooker lid and bring to high pressure. Adjust heat to maintain pressure and process on HIGH for 2 minutes. Quick release pressure. Remove lid carefully to prevent scalding from escaping steam.
Remove cauliflower from pot and drain. Add cream cheese, butter, garlic and salt and mash together to desired consistency.
Pineapple Bread Pudding
1 c. sugar
1/2 tsp. cinnamon
1/2 c. melted butter
1 (15 oz.) can crushed pineapple
2 c. bread cubes
1/2 c. chopped pecans.
Whisk eggs, sugar and cinnamon together. Add melted butter and continue to stir until incorporated. Stir in pineapple and bread cubes. Pour into a buttered 1-1/2 quart casserole dish and cover tightly with foil.
Put trivet in pressure cooker and place the casserole dish on top of it. Add two cups water. Lock cooker lid and bring to high pressure. Adjust heat to maintain pressure and process on HIGH for 18 minutes. Quick release pressure. Remove lid carefully to prevent scalding from escaping steam.
Remove dish from cooker and allow to rest 10 minutes before serving. Garnish with sweetened whipped cream.
Quote of the Week:
“Be always at war with your vices, at peace with your neighbors, and let each year find you a better man.”
~ Benjamin Franklin