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Chilled Corn Soup – Whole-Food, Plant-Based

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

Chilled Corn Soup

Whole-Food, Plant-Based

I love a great soup. And I love to cook meals where the ingredients are both seasonal and local. But since summers in Florida are so hot, I’m rarely in the mood for soup for about half the year.  So this year, I’ve really been into chilled soups. I was recently asked to cook for a dinner party where the guest of honor is vegan. And since we live just a few miles from all the Zellwood Sweet Corn farms, it was a no-brainer that corn would be the star! So please allow me to introduce our latest creation: a chilled corn soup. It’s a play on creamed corn, but with a bit of coconut and a hint of spice.

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

You’ll Need One of These

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

The Method

Chilled Corn Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 7 ears shucked corn - kernels removed
  • 4 cups corn stock (or vegetable broth) - separated
  • 4 black peppercorns
  • 2 stems fresh parsley
  • 1 bay leaf
  • 1 medium sweet onion
  • 6 sprigs fresh thyme - divided
  • 2 tsp. sea salt - divided
  • 2 cloves garlic - 1 tsp. minced
  • 1 cup coconut milk
  • 2 radishes - thinly sliced
  • cilantro - for garnish
  • red pepper flakes - for garnish
Instructions
  1. Make corn stock – Put 7 corncobs (kernels removed and set aside), 4 peppercorns, 2 stems fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 6 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours. Strain, discard solids, and set aside.
  2. Heat 1 cup of corn stock in a large saucepan over medium-high heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium-low, cover and cook 8 minutes or until onion is softened, stirring frequently.
  3. Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes.
  4. Then add 3 cups corn stock, coconut milk, and 1 tsp. salt. Increase heat to bring to a boil, then remove from heat; discard thyme.
  5. Place half of corn mixture in a blender. Secure blender lid on blender, but allow steam to escape. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  6. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
  7. With extra corn kernels, place under high broiler until lightly charred.
  8. Top soup with roasted corn, radish, cilantro, and red pepper flakes. Enjoy!


And As Always… Please Pin & Share the Love!Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

 

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Gluten-Free Instant Pot Recipes Side

Pressure Cooker Southern Baked Beans

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

Pressure Cooker Southern Baked Beans

This pressure cooker southern baked beans recipe is incredibly simple to make and full of rich, sweet, and savory flavors. And it’s perfect for all your summer BBQ’s and picnics.

Cooked from Scratch

My wife is a huge proponent of cooking from scratch for two reasons: 1. It’s typically cheaper than purchasing pre-made food. 2. You have total control of the ingredient list and can minimize artificial additives.

However, there’s one draw back to cooking from scratch: It’s time consuming. Unless, of course, you own one of these:

Because this recipe is made in a pressure cooker, the hands-on time is relatively low. After quickly sautéing the bacon, onions and green pepper, add the rest of the ingredients, lock the lid, close the pressure valve, set the manual time for 60 minutes and walk away! No waiting hours for the beans to simmer on the stove top. And the result is a pot of delicious southern baked beans from scratch with minimal hands-on time!

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

The Truth About Salt & Beans

Do you know why you wait to add salt until your beans are fully cooked? Most people, like myself for a long time, think it’s because it helps the beans cook more quickly. This seems true, but is actually an illusion. The real reason to wait is this… Salt makes the skin of the beans tough, which is why they then take longer to cook. So this is probably the only time I will ever recommend you wait until the end to season your food. Only with beans!

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

The Method

Pressure Cooker Southern Baked Beans
Author: 
Recipe type: Instant Pot
 
Ingredients
  • 1 pound dried navy beans – soaked at least 8 hours
  • 8 slices thick cut bacon - roughly chopped
  • ¼ cup apple cider vinegar
  • 1 medium onion - finely chopped
  • 1 small green bell pepper - diced
  • 3 cups unsalted chicken stock
  • ¼ cup 100% maple syrup
  • ⅓ cup molasses
  • ¼ cup dark brown sugar - packed
  • ⅓ cup ketchup
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. dry mustard
  • 1 Tbsp. sea salt
  • ¼ tsp. black pepper
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
Instructions
  1. Soak beans for at least 8 hours, preferably 24. Drain beans and rinse.
  2. Using sauté setting – cook bacon until almost crispy, then add onions, green peppers, and vinegar. Cook until onions and peppers are semi-soft and vinegar is evaporated, making sure to scrape up brown bits from bottom.
  3. Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.
  4. Lock lid, close pressure valve, and set manual time for 60 minutes.
  5. Once cook time is complete, allow pressure to naturally release for 15 minutes. Then release remaining pressure and remove lid.
  6. In a small dish, combine cornstarch and 2 Tbsp. of water. Add salt and cornstarch mixture to pot. Switch to sauté setting and cook until desired consistency.
  7. Serve and enjoy!


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Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Lemon Risotto with Summer Squash

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

Pressure Cooker Lemon Risotto with Summer Squash

Summer is almost here! So we’re developing our menu for the season. And this pressure cooker lemon risotto with summer squash was an absolute must for the warmer months! It’s bright and creamy, with a simple-to-execute method. We hope you enjoy it as mush as we did making it!

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eats


The Method

Pressure Cooker Lemon Risotto with Summer Squash
Author: 
Recipe type: Instant Pot
 
Ingredients
  • 2 Tbsp. olive oil
  • ½ cup onion – diced
  • 1 lb. summer squash – diced
  • 1 ½ cups Arborio rice
  • 1 Tbsp.  garlic – minced
  • ½ cup dry white wine
  • 4 cups chicken stock
  • zest of 1 lemon – finely chopped
  • juice of 1 lemon – about 2 tablespoons
  • 2 Tbsp. flat-leaf parsley – finely chopped
  • ½ cup Parmesan cheese – freshly grated
Instructions
  1. Using sauté setting - add oil, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add squash and garlic and cook for about 2 minutes. Then add the rice and cook for 1 to 2 minutes, stirring frequently. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  2. Once cook time is complete, quick­-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, and parsley - mix well. Season with salt and pepper to taste. Add parmesan and mix well.
  3. Ladle into bowl and top with crème fraîche.


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Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

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Entrée Gluten-Free Recipes

Easy Peasy Lemon-Thyme Bundt Pan Chicken

Lemon-Thyme Bundt Pan Chicken: With roasted vegetables, this easy, one pan meal is the perfect weeknight dinner.

Lemon-Thyme Bundt Pan Chicken

Why a Bundt Pan?

We’ve all heard of one-pan meals, but a bundt pan – for chicken? Trust me, though a bundt pan may not be your go-to pan for cooking dinner, once you try this Lemon-Thyme Bundt Pan Chicken, you’ll never look at bundt pans the same way!


Unlike casserole dishes, where the edges of the pan cook faster than the center, a bundt pan allows the chicken and vegetables to cook evenly. The result is perfectly baked chicken with crispy skin, and flavorful, tender vegetables.

And, when dinner’s done, there’s only one pan to clean. You can’t beat that!

Lemon Thyme Bundt Pan Chicken | With roasted vegetables, this easy, one pan meal is the perfect weeknight dinner. | Gluten-Free

Flavorful Veggies, Endless Options

Nestled under slices of lemon, sprigs of fresh thyme and chicken, the vegetables are roasted with tons of flavor. We use potatoes, fennel, carrots and mushrooms, but there are endless options for veggies. Switch the fennel for celery in a pinch, throw in some parsnips or turnips, leave out mushrooms if you’re not a fan, and enjoy your own personal favorites.

And as Always… Please Pin & Share the Love!Lemon Thyme Bundt Pan Chicken | With roasted vegetables, this easy, one pan meal is the perfect weeknight dinner. | Gluten-Free


The Method

Lemon-Thyme Bundt Pan Chicken
Author: 
 
Ingredients
  • 5 chicken thighs
  • 3 medium carrots - peeled, cut into 2-inch pieces
  • 2 russet potatoes - skin-on, cut into 1-inch chunks
  • 8 oz. baby bella mushrooms - sliced
  • 1 medium onion - cut however you like
  • 3 gloves garlic - minced
  • 1 lemon - sliced into rounds
  • 10 sprigs fresh thyme
  • 3 Tbsp. olive oil - separated
  • salt and pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Add carrots, potatoes, mushrooms, onions, garlic, and 2 Tbsp. oil to bundt pan. Season to taste with salt and pepper. Mix well.
  3. Top veggies with a layer of thyme sprigs, then a layer of lemon slices. Season chicken with salt and pepper, then add (skin side up) to pan. Spray chicken with a little olive oil.
  4. Bake uncovered for 35-45 minutes.
  5. Remove, serve, and enjoy!

 

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Dessert Recipes

Sweet & Savory Apple Pie with Bacon and White Cheddar

Sweet & Savory Apple Pie | The Foodie Eats

Sweet & Savory Apple Pie

With Bacon and White Cheddar

One thing I love about cooking is experimenting with flavors and discovering something new and amazing. That is exactly what happened with this sweet and savory apple pie! I’d heard of people putting cheese slices on top on apple pie, but never tried it. So I figured… why not put it in the pie itself. And as far as the bacon goes. Well, everything is just better with bacon. It’s a fact.

Get One Of These for Slicing

Ever wonder how to get perfectly uniform slices? Well, it’s possible to use a food processor (if the vegetable or fruit will fit). But more than likely you’ll need a mandolin. Not only will it ensure all the ingredients cook at the same speed, but it will cut your prep time by more than half. And that will always make a new tool worth it.

And While You’re at it… Get This Too!

Sweet & Savory Apple Pie | The Foodie Eats

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Sweet & Savory Apple Pie | The Foodie Eats

The Method

Sweet & Savory Apple Pie with Bacon and White Cheddar
Author: 
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 2 9-inch single pie crusts
  • 5 cups Granny Smith apples – peeled, cored & thinly sliced
  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground allspice
  • 1 tsp. salt
  • 1 orange – zested
  • 2 Tbsp. lemon juice
  • 1 Tbsp. freshly squeezed orange juice
  • 8 strips thick-cut bacon
  • 6 oz. white cheddar cheese – cut into ½-inch chunks
Instructions
  1. Preheat oven to 425 degrees. Once hot, place cookie sheet on bottom rack to heat up.
  2. In a large mixing bowl add flour, sugar, cinnamon, nutmeg, allspice, and salt. Whisk until well blended.
  3. Add thinly sliced apples, zest, and juices to sugar mixture & toss until all apple slices are coated. Let sit for 15 minutes, until apples release their juices.
  4. Meanwhile, cook 8 strips of bacon until very crispy. Cut into ½-inch pieces.
  5. Combine bacon and cheese with apple mixture.
  6. Arrange coated apple slices, bacon, and cheese into a 9-inch unbaked pie shell.
  7. Cut extra pie crust into ¾-inch strips. Arrange on top of apple pie, about ½-inch apart, to create lattice top.
  8. Bake on cookie sheet for 50-55 minutes or until pie filling is bubbly and crust is golden.


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Entrée Gluten-Free Instant Pot Recipes

Easy and Amazing Pressure Cooker Ribs

Pressure Cooker Ribs | The Foodie Eats

Easy and Amazing Pressure Cooker Ribs

Memorial Day is here. Which means summer is here. And you know what that means… RIBS! I feel like I probably started eating ribs before I could walk. And as a ribs connoisseur, this pressure cooker ribs recipe definitely does not disappoint. I hope everyone learns to cook ribs this way so I don’t have to eat chewy, dry ribs ever again!

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Pressure Cooker Ribs | The Foodie Eats

The Method

5.0 from 1 reviews
Pressure Cooker Ribs
Author: 
 
Ingredients
  • 1 rack baby back ribs
  • sea salt
  • black pepper
  • brown sugar
  • garlic powder
  • onion powder
  • allspice
  • chili powder
  • cinnamon
  • BBQ sauce
Instructions
  1. Remove the membrane from the back of the ribs.
  2. Season ribs liberally on both sides with spice mix.
  3. Add 1 cup of water and a trivet into the pressure cooker. Place the ribs on top of the trivet. Lock lid, close vent, and set manual timer for 20 minutes. Then allow pressure to naturally release.
  4. Meanwhile, preheat oven to 450 degrees.
  5. Transfer ribs to a baking tray and brush sauce all over the ribs on both sides. Switch the oven to low broil. Place ribs in the oven on bottom rack for 7 minutes each side.
  6. Remove, serve, and enjoy!


Pressure Cooker Ribs | The Foodie Eats

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Drink Recipes

The Best Grapefruit Margarita You Will Ever Taste!

Grapefruit Margarita | The Foodie Eats


The Best Grapefruit Margarita You Will Ever Taste!

This past Cinco de Mayo, I wanted to be festive, but I wasn’t in the mood for the regular sweet margaritas. So this grapefruit margarita recipe was the result of the day’s creativity. It is perfectly sour, a little sweet, and as salty as you like.

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Grapefruit Margarita | The Foodie Eats

Grapefruit Margarita
Author: 
Recipe type: Drinks
 
Ingredients
  • 2 oz. silver tequila
  • 1 oz. triple sec
  • ½ oz. sweetened lime juice
  • 3 oz. ruby red grapefruit juice
  • kosher salt
Instructions
  1. Pour a little sweetened lime juice on a small plate. Then pour some salt on another small plate. Take an empty glass and dip into lime juice. Gently shake off excess, then dip into salt. Again, gently shake off any excess. Fill glass with ice.
  2. In a separate container - combine tequila, triple sec, ½ oz. of lime juice, and grapefruit. Shake well.
  3. Pour over ice and garnish with lime and grapefruit slices.
  4. Enjoy!


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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Sausage, Kale, and Potato Soup

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats


Pressure Cooker Sausage Kale Potato Soup

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the broth. And then you’re left with flavorless sausage. This pressure cooker sausage kale potato soup delivers!

Check out the recipe below to see how to retain the crispiness of the sausage.

Suggested Ingredients

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

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Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage, Kale, and Potato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 4 sausage links ­ Aidells Chicken & Apple - ½-­inch slices
  • 1 Tbsp. olive oil
  • 1 lb. petite Yukon gold potatoes - ½-inch cubes
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion ­- diced
  • 2 carrots ­- sliced
  • 1 stalk celery ­- diced
  • 2 tsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken bone broth ­- organic, free-­range
  • 4 tomatoes ­- diced
  • 1 small bunch kale ­- de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 5 minutes.
  5. Once time is complete -­ quick­-release pressure then remove lid.
  6. Remove bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!


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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Cauliflower Paella with Shrimp and Chicken Sausage

Pressure Cooker Cauliflower Paella | The Foodie Eats


Pressure Cooker Cauliflower Paella

With Shrimp and Chicken Sausage

I can hear the skeptics already. But trust me when I tell you… This pressure cooker cauliflower paella is amazing. The flavors, the textures, the colors – it all works! The cauliflower is NOT mushy (which happens so often with cauliflower “rice”).

The best part about this recipe (in my opinion) is it’s versatility with different dietary needs. Whether you’re doing Paleo, Whole 30, gluten-free, or dairy-free – this recipe is good to go!

Suggestions for Ingredients

Pressure Cooker Cauliflower Paella | The Foodie Eats

Pressure Cooker Cauliflower Paella | The Foodie Eats
Pressure Cooker Cauliflower Paella | The Foodie Eats

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Pressure Cooker Cauliflower Paella | The Foodie Eats

The Method

Pressure Cooker Cauliflower Paella with Shrimp and Chicken Sausage
Author: 
 
Ingredients
  • 3 boneless, skinless chicken thighs - cut into 1-inch chunks
  • 3 Tbsp. olive oil - divided
  • 1 Tbsp. smoked paprika
  • 2 tsp. dried oregano
  • 2 small or 1 large head cauliflower - grated
  • 1 Tbsp. turmeric
  • 1 Tbsp. sea salt
  • 4 sausage links - Aidells Chicken & Apple, ½-inch slices
  • 1 lb. colossal shrimp - 13-15 per pound
  • ½ cup yellow onion - diced
  • 1 Tbsp. garlic - minced
  • 1 cup chicken bone broth - organic, free-range
  • 10 sprigs thyme
  • 1 cup frozen peas - thawed (optional)
  • ¼ cup parsley - fresh, chopped
Instructions
  1. Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl. Marinate for at least 1 hour in the refrigerator.
  2. Using a food processor grater attachment, grate the cauliflower until it is in small, rice-size pieces. Set aside.
  3. Turn on sauté setting on Instant Pot. Once hot, add oil, then brown sausage on both sides. Remove and set aside.
  4. Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.
  5. Add onions to IP and sauté until translucent (about 3 minutes). Then add garlic and continue cooking for another 30 seconds.
  6. Add cauliflower, turmeric, and salt to IP. Mix well to combine. Then add stock, chicken, and sausage and mix again.
  7. Top with a layer of thyme sprigs. Then nestle the shrimp on top in an even layer.
  8. Close lid and vent. Set manual time for 1 minute. Once cook time is complete, quick-release pressure and remove lid. Turn of IP to avoid overcooking.
  9. Remove shrimp and set aside. Remove thyme sprigs and discard.
  10. Add peas and parsley to IP and mix well.
  11. Pour all contents of pot into a fine mesh strainer to remove liquid, then return to pot.
  12. Serve in a bowl and top with shrimp. Enjoy!


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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Risotto with Spring Peas and Mint

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

Pressure Cooker Risotto

With Spring Peas and Mint

I am pleasantly surprised at how much I’m loving pressure cooker risotto. Gone are the days of ‘keep it moving’ and “one ladle at a time.’ Every time I cook risotto in my Instant Pot, it is perfect. So unless you need to be “authentic” in your preparation, I highly recommend giving it a try.

The Tools

I’ve been putting off getting a mortar and pestle for years. But what a great tool for making pastes and grinding fresh spices! I can foresee myself finding as many excuses to use it as possible. It really does help take your ingredients to the next level of amazing.
Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

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Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

The Method

Pressure Cooker Spring Pea and Mint Risotto
Author: 
 
Ingredients
  • 2 cups mint leaves - roughly chopped
  • 1 tsp. sea salt
  • 1 Tbsp. olive oil
  • 4 Tbsp. unsalted butter - chopped
  • 1 yellow onion - finely chopped
  • 2 garlic cloves - minced
  • ½ cup dry white wine
  • 1½ cups arborio rice
  • 4 cups chicken stock
  • ½ cup Parmesan - finely grated
  • 2 cups fresh or frozen peas - thawed
  • 8 oz. sugar snap peas - trimmed, blanched and halved
  • sea salt and cracked black pepper
  • crème fraîche - to serve
Instructions
  1. With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
  2. Using sauté setting - melt butter, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add garlic and cook for about 30 seconds. Then add the rice and cook, stirring, for 1 to 2 minutes. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  3. Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add Parmesan and mix, then add mint paste and frozen peas and mix well. Season with salt and pepper to taste.
  4. Ladle into bowl and top with halved peas and crème fraîche.
Notes
If you want more liquid after the cooking is complete, feel free to had more stock. This will also help stop the cooking process, which is a must.


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