Pressure cookers offer new ways to prepare delicious dishes

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For the next few weeks, we'll explore some of our appliances that are available now to help get us out of the kitchen and still live healthy.

Today we'll look at low carb recipes using the pressure cooker (Instapot). These have certainly changed. I remember the big silver pot with the bulky lid that clicked to seal. It had that gauge that attached to the top you had to watch. Opening them was always  a little scary. Instapots are a real improvement.

 

Pressure Cooker

Low Carb Wontons

1 pound ground pork

1/4 cup chopped green scallions, green and white parts mixed

1/4 cup chopped cilantro , or parsley

2 teaspoons  soy sauce

1 teaspoon oyster sauce

1 teaspoon ground black pepper

½ teaspoon kosher salt

1 tablespoon inced ginger

1 tablespoon minced garlic

2 eggs

Place all ingredients in a mixing bowl and mix well, with a light hand.

Once you have a homogenous mixture, fill 12 baby food container cavities about ¾ full each. Lightly cover each with foil. It is not necessary to grease these containers.

In the inner liner of your instant pot or pressure cooker, place 2 cups of water.

Place a steamer rack or a rack with handles on the water, and place one container and then the other of the low carb wontons on top of the first. You’re essentially stacking them on top of each other.

Set your pressure cooker to steam for 10 minutes. Allow it to release pressure for 5 minutes, and then release all remaining pressure.

Using silicone mitts, carefully remove the top rack of wontons. Remove the lid and use a meat thermometer to check to ensure that you have an internal temperature at or above 165F.

Unmold them and serve with soy sauce or other dipping sauce on the side.

 

Pressure Cooker

Low Carb New Orleans Jambalaya

2 teaspoons Extra Virgin Olive Oil

1 large yellow/brown onion rough chopped

3 stalks fresh celery chopped

1 large Red bell pepper rough chopped

14 ounces sausage sliced 1/2" slices

1 Tablespoon dried oregano

1 teaspoon dried thyme

1 teaspoon kosher dalt

1/2 teaspoon vayenne pepper

1/2 teaspoon chili powder

1/2 teaspoon granulated onion powder

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 pound chicken breasts boneless/dkinless cut into 2 inch chunks

28 ounces diced tomatoes w/juice

1/2 cup chicken stock/broth

2 bay leaves

1 head cauliflower riced

1 pound jumbo dhrimp cleaned with tails on

2 tablespoons dried P\parsley flakes

Select Sauté/Browning on pressure cooker and allow pot to fully heat.

Add oil and swirl to coat bottom of pan. 

Add sausage slices, onion, celery, pepper, oregano, thym1e, salt, cayenne pepper, chili, onion powder, garlic powder and black pepper

Sauté for 5 minutes, or until liquid from trinity has evaporated.

Stir in chicken, diced tomatoes and chicken broth. Place bay leaves on top.

Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 3 minutes. 

When beep sounds, wait 10 minutes and then release the rest of the pressure.

Open lid, select Sauté/Browning and mix in riced cauliflower, shrimp and parsley.

When shrimp turn pink, remove the bay leaves and serve.

 

Pressure Cooker

Low Carb 

Margherita Pizza Meatballs

4 ounces yellow/brown onion divided

1/4 dry ted wine

1/4 cup heavy cream

1 large Egg

1 ounce pork rinds

1 tablespoon dried oregano

2 cloves fresh garlic

1 teaspoon dried basil

1.5 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

1 pound lean ground beef

2 cups spaghetti / pasta sauce

6 ounces Mozzarella cheese cubed

1/4 cup fresh basil leaves

1/4 cup asiago or parmigiano-reggiano cheese freshly shredded

Cut a few slices from the onion and place into bottom of pressure cooker, making sure to separate the onion rings. 

Pour in wine and half of the marinara sauce.

Into the bowl of a food processor, add the rest of the onion, heavy cream, egg, pork rinds, garlic, oregano, basil, salt and pepper and process until well combined, scraping down the sides half way through.

Add ground beef/pork to food processor and pulse in 5 second intervals (about 3-4 times), until combined.

Divide mixture into 16 pieces.

Cut cheese into small pieces.

Flatten each piece and add cheese cubes to the middle of the meatball (really stuff the meatballs) each piece and roll into a tight ball and make sure it is completely sealed.

Pour half the sauce into cooking pot and then add meatballs and cover with the rest of the sauce.

Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 5 minutes. 

When beep sounds, wait 10 minutes and then release the rest of the pressure.

Remove lid and gently stir in parmesan/asiago cheese and fresh basil.






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