Pressure cooking saves time for summer fun

Let's continue discussing ways to use your pressure cooker (Instapot) and different recipes. This time saving device will make our cooking life easier and give us more time to enjoy the summertime.

Low Carb New Orleans Jambalaya

2 teaspoons olive oil

1 large yellow/brown onion rough chopped

3 stalks celery chopped

1 large red bell pepper rough chopped

14 ounces andouille sausage sliced 1/2" slices

1 Tablespoon dried oregano

1 teaspoon dried thyme

1 teaspoon Kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon chili powder

1/2 teaspoon granulated onion powder

1/2 teaspoon G\garlic powder

1/2 teaspoon ground black pepper

1 pound chicken breasts Boneless/skinless 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 Shrimp cleaned with tails on

2 tablespoons dried parsley flakes

Select sauté/browning on pressure cooker and allow pot to fully heat.

Add oil and swirl to coat bottom of pan. 

Add andouille slices, onion, celery, pepper, oregano, thyme, 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 turns pink, remove the bay leaves and serve.

Beef Vegetable Soup

(Low Carb)

2 lbs ground beef uncooked

2 cups beef broth divided

24.5 oz marinara sauce

1 medium zucchini chopped

1 medium yellow squash chopped

1/4 cup yellow onion chopped

4 ribs celery chopped

1 cup radishes chopped

2 tablespoons minced garlic

salt and pepper to taste

2 cups kale chopped (See note if you'd rather use cabbage)

garnish: shredded cheese

Place ground beef in a 6 quart pressure cooker and pour 1 cup of broth on top.

Break beef up as much as you can with a wooden spoon or beef chopper.

Place under high pressure and cook for 5 minutes, then quick release.

Break ground beef up again and add all remaining ingredients except kale and garnish.

Place under high pressure for 15 minutes and naturally release for 15 minutes.

Stir in kale and serve with garnish.

note: If you would prefer to use cabbage instead of kale, add the cabbage when you add the other vegetables instead of waiting until the end.

Taco Chili

(Low Carb)

2 lbs Ground Beef uncooked

4 cups beef broth divided

28 oz can diced tomatoes

2 oz taco seasoning (2 - 1 oz packets)

1 tablespoon cumin

1 medium zucchini chopped

2 Anaheim peppers chopped

1 tablespoon inced garlic

1/4 cup onion chopped

1/2 cup bell pepper chopped

7 oz can chopped green chilies

Chili Toppings

Sour Cream, Shredded Cheese, Guacamole, etc.

Place raw ground beef in a 6-6.5 quart electric pressure cooker.

Add 1 cup of broth and cook under high pressure for 5 minutes.

Quick release and break up ground beef with a wooden spoon or mix and chop. Note: Ground beef will still be raw.

Add all remaining ingredients pot (except for chili toppings)

Stir well and cook under high pressure for 15 minutes and allow to naturally release for at least 15 minutes.

Serve in bowls with desired chili toppings.