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Vegan Chickpea Curry with Spinach and Tomatoes

Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes

My wife and I are in the process of switching to a more plant-based diet (personally, so far, I’ve done about 75/25). So now we will see what my chef skills are truly made of because I’m finding so many vegan/plant-based recipes that taste like… well… crap. That being said… We (with the exception of our 2-year-old daughter) could eat curry almost every day in our household. And this vegan chickpea curry is truly something special!

You Know the 1-Minute Quinoa Trick, Right?

By now, I hope you’ve all jumped on the bandwagon and purchased an Instant Pot. And here’s another reason why you should, if you haven’t already. Not only does adding quinoa to any meal dramatically increase the protein and fiber content, but (admittedly once you’re used to it) it offers a rich and nutty taste that, in my opinion, pairs especially well with curry. More often than not, when making a curry dish, I will forego the brown rice in lieu of quinoa. Plus… it takes a fraction of the time to cook. That’s a win, if nothing else.

Oh, I Almost Forgot to Tell You the Trick

Here are the measurements: 1 part quinoa. 1.5 parts liquid. 1 teaspoon salted seasoning (ie. salt, garlic salt, seasoned salt) . 1 bay leaf.

Here are the times: 1 minute of high pressure cook time. 10 minutes of natural-release pressure. Quick-release remaining pressure, remove lid, and turn off pressure cooker “keep warm” setting or it may overcook and become mushy.

The Secret Ingredients

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Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes
Author: 
 
Ingredients
  • 2 Tbsp. grape seed oil
  • 1 medium onion - diced (about ½ cup)
  • 1.5 inches fresh ginger - peeled, grated
  • 1 Tbsp. garlic - minced
  • 2 Tbsp. curry powder
  • 14.5-ounce can tomatoes - fire roasted, petite diced, drained
  • 13.5-ounce can coconut milk
  • 15-ounce can chickpeas - drained
  • 1½ tsp. sea salt
  • 8 oz. fresh baby spinach
Instructions
  1. Heat the oil in a large saucepan, then add the onion and ginger. Cook over medium-high heat until softened (about 5 minutes), stirring frequently. Then add garlic and continue cooking for about 1 minute. Add the curry powder, mix well, and cook until fragrant (less than 1 minute).
  2. Add the tomatoes and their juices, coconut milk, and drained chickpeas; bring to a boil. Season with salt and pepper and simmer over medium-low heat until slightly thickened (about 20 minutes), stirring occasionally.
  3. Turn off heat and stir in the spinach, mixing until wilted.
  4. Transfer to a bowl, serve, and enjoy!

 

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Entrée Gluten-Free Recipes Side

Quick Quinoa Fried Rice

Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Quinoa Fried Rice – A Quick, Nutritious, Meal

I’m a firm believer that everyone needs a collection of easy meals for busy nights. Sure, you can turn to take-out on hectic nights, but it’s cheaper and often healthier to make your own meal. This Quick Quinoa Fried Rice is healthy, inexpensive, and perfect for a quick weeknight meal. It’s also gluten-free, dairy-free and vegetarian!

Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Why Quinoa Instead of Rice?

Believe me, I love fried rice as much as the next person. And, yes, you can follow this recipe, subbing rice for the quinoa, and still end up with a delicious meal. However, when I have a choice between quinoa and brown rice, quinoa wins out. You can see a comparison of brown rice and quinoa here.

There’s also a fool-proof method of cooking perfect quinoa each and every time using an Instant Pot. Simply add 1 part quinoa, 1.5 parts water (or stock), and cook on high pressure for 1 minute. Then let pressure naturally release for at least 10 minutes. Perfect, fluffy quinoa has never been so easy.

A Note on Onions

Due to my wife’s food intolerances (onions, gluten and dairy – it keeps me on my toes), we often remove onions and use garlic instead – when it works. Below, I’m sharing our family recipe for Quinoa Fried “Rice”, onion-free. Though this dish is delicious without onion,  you can easily scale back on the garlic and add some minced onion (or green onions) instead.
Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Quick Quinoa Fried Rice
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large carrot, diced
  • ½ cup frozen peas, defrosted
  • 3 cups cooked quinoa
  • 2 TBS garlic
  • 1 TBS grape seed oil (or vegetable oil)
  • 1 TBS sesame oil
  • 2 to 4 TBS gluten-free soy sauce
  • 3 eggs, beaten
Instructions
  1. Heat wok or large nonstick pan over high heat. Once pan is hot, add grape seed oil and swirl to coat.
  2. Add carrots and cook two minutes, stirring frequently. Then add peas and continue cooking one minute.
  3. Add garlic, stir to incorporate, then immediately add rice, soy sauce and sesame oil. Reduce heat to medium.
  4. Make a well in the center of the wok and add the eggs. Gently scramble until slightly runny, then mix into the quinoa.
  5. Adjust soy sauce to taste and enjoy!

And as Always… Please Pin & Share the Love!Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
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

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
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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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.


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Entrée Gluten-Free Recipes Side

Vegetable Hash with Sunny Eggs – Whole30, Paleo, Gluten-Free

Vegetable Hash | The Foodie Eats


Vegetable Hash with Sunny Eggs

My wife and I recently started a round of Whole30. One reason we decided to do Whole30 was to get more veggies back into our diet. This powerhouse 5-vegetable hash with sunny eggs certainly accomplishes that! With sweet and bold vegetable flavors, along with creamy sunny side up eggs, this is a dish you don’t want to miss.

A Note on Individual Roasting

You’ll notice each vegetable is roasted separately, then combined. You may be wondering, can’t I just throw it all together in one skillet to save time? You could, but trust me, you don’t want to do that. Take the time to roast them individually.

Vegetable Hash | The Foodie EatsVegetable Hash | The Foodie EatsVegetable Hash | The Foodie Eats

Why? Roasting helps preserve the nutrients, flavor and texture of each ingredient. Cooking them together results in ingredients that lose their individual flavor and become one thing. Sometimes, that’s great, but not in this dish. And, because of the distinct vegetables in this dish, some cook faster than others. Cooking them together would result in a mixture of overcooked mush, and undercooked crunch. No one wants that.

Bold Flavors, Incredible Taste

While each ingredient maintains it’s own unique taste, they work incredibly well together. Combining them in a hash means you get the incredible flavor of each ingredient without any one ingredient overpowering the dish. If you’re not a Brussels fan because you associate them with an overpowering flavor, trust me, you want to try them in this dish!

The Tools

There are two tools I used for this dish. The first is our EVO Sprayer. If you’ve never heard of this, you want one in your life. We previously owned a Misto sprayer, but it constantly became clogged, even with cleaning. The EVO sprayer allows you to evenly coat a dish or pan with your favorite oil. We keep ours filled with olive oil.

Ratatouille Frittata | The Foodie Eats

Ratatouille Frittata

Chicken Drumsticks Recipe | The Foodie Eats

Chicken Drumsticks Recipe

The second tool is purely for presentation purposes: A cast iron skillet. While every chef should have a cast iron skillet to create incredible recipes like my Savory, Sweet and Spicy Chicken Drumsticks or my Whole30 Approved Ratatouille Frittata, you don’t have to own one to make this dish. Simply fill your favorite casserole dish instead.

The Method

Vegetable Hash with Sunny Eggs
Author: 
Recipe type: Brunch
 
Ingredients
  • 3lb spaghetti squash
  • 2 rosemary sprigs
  • 1 lb. Brussels sprouts - thinly sliced
  • 2 large sweet potatoes - cut into small cubes
  • 8 oz. baby bella mushrooms - sliced
  • 1 red bell pepper - julienned
  • 4 large eggs
  • olive oil
  • sea salt
  • black pepper - fresh cracked
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise and scoop out seeds. Spray with olive oil, season with sea salt, place rosemary in each half, and place flesh side down on a roasting tray. Bake for 40 minutes, then remove and allow to cool flesh side up. Using a fork, scoop out squash. Place in a fine mesh strainer and squeeze out excess water. Transfer to large mixing bowl.
  3. While squash is cooking, prep your other veggies. Then, do this step separately for each - Brussels sprouts, sweet potatoes, mushrooms and pepper. Add veggie to a bowl, spray with olive oil, season (to taste) with sea salt, then spread evenly on roasting tray. Add Brussels and sweet potatoes to same tray with mushrooms and pepper on another. Bake each tray for 30 minutes, stirring the Brussels after 20 minutes. Then transfer all veggies to the same large mixing bowl with squash.
  4. Gently mix all veggies and season with black pepper (to taste). Transfer to cast iron skillet (or other casserole dish) and bake for 10 minutes.
  5. Meanwhile, in a nonstick pan - cook 4 sunny-side up eggs.
  6. Remove skillet from oven and top with eggs.
  7. Serve immediately and enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side

Pressure Cooker Potato Salad – Deviled Egg Style

Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad

Deviled Egg Style

I’ve been eating this for my whole life. It is one of my top five favorite foods of all time. But I have recently converted my mom’s classic dish into a pressure cooker potato salad recipe. It’s so simple and fool-proof. Just two steps in your Instant Pot and a little bit of mixing. And that’s it!

So What’s So Special About This?

Why would anyone use a pressure cooker to cook potato salad? It’s simple. To take out the guess work. Nobody likes overcooked or raw potatoes. And this method will prevent both of those. And trust me… This is the easiest way in the whole world to boil a perfect egg. An egg that’s so easy to peel, you’ll find ways to use more boiled eggs!

There are a couple things I dislike about most potato salad recipes. I absolutely want zero crunch. That means no celery (which I can deal with, if need be). But please. For the love of all things delicious. No raw onions! There’s only a few places in this world for raw onions – on a burger and in the trash. And oh yeah, do we really need to taste the mustard? Isn’t it just there to add some color.

How Many Eggs? Is That a Typo?

I must admit… when I first asked my mom how many eggs go into this dish – I was shocked. I mean, literally had her repeat it 2 or 3 times. But you know what? I’ve said it before and I’ll say it again. Hear me now, believe me later… It is the difference maker! It’s almost like potato salad and egg salad had a baby. And this is the amazing result!

Just in Case You’re Wondering…

These are Sweet Salad Cubes

Pressure Cooker Potato Salad | The Foodie Eats

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Pressure Cooker Potato Salad | The Foodie Eats

4.0 from 1 reviews
Pressure Cooker Potato Salad - Deviled Egg Style
Author: 
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 5 lbs. russet potatoes - peeled, cut into ¾ inch chunks
  • 6 cups chicken broth
  • 3 dozen large eggs
  • 1 cup water
  • 32 oz. mayonaise
  • 16 oz. sweet salad cubes
  • 2 Tbs. yellow mustard
  • 1 Tbs. sea salt
  • 1 tsp. black pepper
  • 2 tsp. paprika - for garnish
Instructions
  1. Add potatoes and chicken broth to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
  2. Clean and dry Instant Pot.
  3. Using the steamer basket - add water and eggs to Instant Pot. Set manual time for 2 minutes. Once cook time is complete, allow pressure to naturally release (about 15 minutes). Then open lid and transfer eggs to a large bowl of ice water.
  4. Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add eggs to a second large mixing bowl.
  5. Then combine eggs, potatoes, mayonaise, pickles, mustard, salt and pepper. Mix well.
  6. Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
  7. Serve and enjoy!
Notes
The quantities of this recipe is perfect for a family gathering, potluck, or picnic. They can be scaled down accordingly.


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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Mushroom Risotto

Pressure Cooker Mushroom Risotto | The Foodie Eats

Pressure Cooker Mushroom Risotto

First things first… this is some seriously good stuff. One year ago, I never would have guessed that pressure cooker mushroom risotto would be so amazing. I’ve cooked a lot of risotto in my life. And I’d be willing to serve this to anyone!

Splurge on the Mushrooms, Not the Wine!

Although I’m sure this recipe would work with lesser ingredients, I would take this opportunity to do something special. Buy the best mushrooms you can find! But, do not… I repeat… Do NOT use an expensive bottle of wine. Since you boil it, you will be wasting your money.

A Few Favorites…


Pressure Cooker Wild Mushroom Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 oz. dried mushrooms - Chanterelle & Porcini
  • 1 bottle dry white wine
  • 2 Tbsp. olive oil
  • 1½ cups Arborio rice
  • 1 large shallot (1/4 cup) - diced
  • 2 celery stalks (1/3 cup) - diced
  • 1 tsp. coriander - ground
  • 3 cups vegetable broth or chicken stock
  • 1 tsp. sea salt
  • 3 Tbsp. mascarpone cheese
  • fresh chives (for garnish)
Instructions
  1. Set aside ½ cup of wine. Then, in medium-sized pot - bring rest of bottle to a boil. Once boiling, add mushrooms. Boil for 1 minute, then remove from heat and cover. Let sit for at least 10 minutes. Line a fine mesh strainer with coffee filters. Pour mushrooms into strainer, making sure to preserve all the wine once it passes through. Pat dry mushrooms, then roughly chop them. Set wine and mushrooms aside, separately.
  2. Turn on sauté setting of Instant Pot. Once hot - add oil, rice, celery, shallots, and coriander. Cook for 3 minutes, stirring constantly.
  3. Add ½ cup of wine that you first set aside. Cook until completely evaporated, stirring frequently.
  4. Add broth/stock, 1 cup of wine used to hydrate mushrooms, mushrooms, and salt.
  5. Lock lid and switch to manual setting (high pressure) for 4 minutes.
  6. Once cook time is complete, quick-release pressure.
  7. Mix well, then add mascarpone cheese and stir until completely melted. You may want to add more of the hydrating liquid to reach desired consistency.
  8. Transfer to bowl and serve immediately.


And as Always… Please Pin & Share the Love!

Pressure Cooker Mushroom Risotto | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side

Pressure Cooker Yellow Rice – Quick, Easy, and Delicious

Pressure Cooker Yellow Rice | The Foodie Eats



Quick, Easy, and Delicious

Pressure Cooker Yellow Rice

This past weekend, my sister asked if I could bring yellow rice to family dinner at my mom’s house. I’m sure pressure cooker yellow rice was not on her radar. But it was actually the most complimented dish of the day. Everyone kept asking… “What’s that I’m tasting?” Ah! Music to a chef’s ears. Well, I told them. And now I’m telling you. Things that taste this good really should require more effort. But thanks to the Instant Pot, they don’t have to always!

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Pressure Cooker Yellow Rice | The Foodie Eats

Pressure Cooker Yellow Rice
Author: 
 
Ingredients
  • 3 Tbsp. butter
  • 1 small yellow onion (1/4 cup) - diced
  • 1 Tbsp. garlic - minced
  • 2 cups basmati rice
  • 2 Tbsp. turmeric
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 cups chicken broth
  • 1 tsp. sea salt
  • ½ tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot - Melt butter, then add onions and garlic, cook until softened.
  2. Add rice and turmeric; stir well to coat.
  3. Add all remaining ingredients, then close lid and switch to rice setting (12 minutes at low pressure).
  4. Once cooking is complete, allow pressure to release naturally for 10 minutes. Then switch valve to quick-release remaining pressure.
  5. Open lid and remove cinnamon stick, thyme stems, and bay leaf.
  6. Mix well, serve, and enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Instant Pot Recipes Side

Pressure Cooker Macaroni and Cheese with Truffle Oil and Gruyere

Pressure Cooker Macaroni and Cheese | The Foodie Eats

Pressure Cooker Macaroni and Cheese

With Truffle Oil and Gruyere

If you had told me just one year ago that I would be sharing a pressure cooker macaroni and cheese recipe, I would have bet everything against it. And lost! Because here I am.

Super Simple, Yet Very Fancy!

There’s something about the taste of truffle that immediately says elegance. If you’ve never splurged on Truffle Oil, I highly recommend it to help elevate your mac-and-cheese or mashed potatoes. I also love the creaminess of Gruyere Cheese! And when you combine it with the richness of a great, sharp white cheddar, the result is deliciously amazing.

I also decided to switch up the pasta for this recipe. Have you ever heard of Fusilli Bucati Corti? It’s simply a spiral pasta that I think helps with the presentation of this mac-and-cheese. Now, I wouldn’t always choose this type of noodle. But when wanting to make a lasting impression on your dinner party guests, it can really help take this simple dish to the next level. That’s right…. this dish is dinner party worthy!

The Secret to Instant Pot Mac-and-Cheese

If you’ve ever made a cheese sauce for macaroni and cheese, then you know the base is a bechamel sauce – butter, flour, and milk. Now, when making this dish in the Instant Pot, that presents a problem. But for every problem, there is a solution. And this is no different.

And the secret is… Evaporated Milk! I guess it’s not really a secret, since my mom has been using this for her macaroni-and-cheese casserole since forever. I’m just using it in a different way for this method – to replace the bechamel. And trust me, you cannot tell the difference.

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Pressure Cooker Macaroni and Cheese | The Foodie Eats

Pressure Cooker Macaroni and Cheese
Author: 
Cuisine: Comfort Food
 
Ingredients
  • 1 lb. Fusilli Corti Bucati pasta
  • 4 cups chicken broth
  • 2 Tbsp. butter
  • ½ tsp. sweet paprika
  • 1 Tbsp. Dijon mustard
  • 4 tsp. Truffle oil
  • 1 12oz. can evaporated milk
  • 8 oz. Gruyere cheese - shredded
  • 8 oz. sharp white cheddar - shredded
Instructions
  1. Add pasta, broth, butter, paprika, and mustard to Instant Pot. Mix well.
  2. Set manual timer to 3 minutes.
  3. Once complete, quick release pressure. Remove lid then switch to sauté setting.
  4. Add truffle oil and evaporated milk - gently mix well.
  5. Once it comes back up to a boil, switch to keep warm setting.
  6. Add both cheeses ½ cup at a time, mixing well until all shreds have melted.
  7. Serve and enjoy!
Notes
If you choose to use elbow pasta, increase cook time to 4 minutes.