Speed up low-carb meals prep with pressure cooker

For the next few weeks, we are exploring uses for some of our appliances that are available and how they help us get out of the kitchen while still eating healthy.

 Today we'll continue to look at low carb recipes using the pressure cooker (Instapot).

 Pressure Cooker Chicken

(This is for different recipes)

3 lbs boneless skinless chicken frozen

1 stick butter

1 cup Chicken Broth

Salt & pepper to taste

Place frozen chicken in 6 or 6.5 quart Electric Pressure Cooker and add remaining ingredients.

Set lid to seal and cook under high pressure for 10-12 minutes.

Quick release pressure and shred chicken with two forks or in a food processor and then return to broth until ready to use in sandwiches, wraps, casseroles, salads, tacos and more!

Poblano Chicken Soup

1/2 cup dried Navy beans, soaked for an hour in hot water

1 cup onion, diced

3 poblano peppers, chopped

5 cloves Garlic

1 cup cauliflower, diced

1.5 pounds chicken breasts, large chunks

1/4 cup Cilantro, chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

1-2 teaspoons Kosher salt

2.5 cups water

2 ounces cream cheese, cut into 1 inch chunks

Put everything except the cream cheese into your Instant Pot and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and then release all remaining pressure.

Remove chicken. Using an immersion blender, roughly purée the soup and vegetables.

Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese chunks. Use a whisk to blend in the cream cheese if needed.

Shred the chicken and put it back into the pot until heated through.

Serve hot and enjoy!

Pork Carnitas

4 lb. boneless pork shoulder butt roast

1 tablespoon seasoned meat tenderizer

salt and pepper to taste

1 tablespoon Cumin

2 tablespoon olive oil

1/2 cup onion chopped

2 tablespoon garlic

28 oz can green enchilada sauce

Cut your roast into quarters and sprinkle with a generous amount of meat tenderizer, cumin salt and pepper, set aside for later

Turn your Electric Pressure Cooker to the sauté feature and heat oil over medium heat.

Once your oil is hot, Sautee your onion for a couple of minutes, until it is just starting to get translucent

Put your garlic in your pot and cook for another minute

Push all of your onion and garlic to the side of your skillet and brown your roast pieces on all sides in the pot

Once browned, pour enchilada sauce on top and turn off sauté feature

Place pressure cooker lid on top and seal. Cook under high pressure for 40 minutes and naturally release for 15 minutes before quick releasing.

Remove roast from pot and shred your roast with a couple of forks or stand mixer. Pour juices from the pot into a storage container.

If using a Ninja Foodi, place air crisp basket in the pot and air crisp pork in batches at 400 degrees for 10 minutes to crisp edges.

If using another electric pressure cooker, spread meat on a cookie sheet and broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos or on nachos

Store (and freeze) leftovers in juices.