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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.


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


5.0 from 1 reviews
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!

And as Always… Please Pin & Share the Love!

Pressure Cooker Yellow Rice | The Foodie Eats

5.0 from 1 reviews
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.

 

Gluten-Free Instant Pot Recipes Side

Pressure Cooker Collard Greens – Southern-Style in ONE HOUR!

Pressure Cooker Collard Greens | The Foodie Eats



Pressure Cooker Collard Greens

Southern-Style in ONE HOUR!

I was born and raised in the south. So collard greens are part of who I am as a person. Not a family gathering goes by without greens being on the table. Well, except for that one Thanksgiving, but we won’t talk too much about that. These days I am evolving as a chef and am learning new things and techniques. And pressure cooker collard greens is high on the list of things to do differently!

Changes to the Method

I can remember growing up thinking greens took all day to cook. And that may not be too far off in some cases. For instance, you might boil the meat for 2 hours, then cook the greens for several more. I don’t know about you, but I don’t have time for that. Well, unless I’m already in the kitchen all day for Christmas dinner.


I must say, I was shocked at how well greens did in the Instant Pot. The flavor and tenderness were spot on! I was expecting to be disappointed, but was pleasantly surprised. I’m sure you will be too.

Pressure Cooker Collard Greens | The Foodie Eats

The Most Amazing Pot Liquor

One thing I’m sure to do (as much a possible) is add flavor in every step of the cooking process. I’m at the point now where I pretty much add (usually chicken) stock to every recipe instead of water – from grits to stovetop veggies, sometimes even rice. And collard greens are no different. Since cooking in the pressure cooker reduces time to develop flavor, it is important that you get the flavor in the there right away.

I’m also not the biggest fan of heavy or greasy greens. So somewhere along the line, I began using smoked turkey instead of pork. I mean, there will more than likely be plenty of other pork options to choose from on the table. And I’m convinced that the saltiness from the smoked flavor is right on point.

4.7 from 3 reviews
Pressure Cooker Collard Greens - Southern-Style in ONE HOUR!
Author: 
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. Shredded Collard Greens
  • 1 Smoked Turkey Wing
  • 6 Cups Chicken Broth
  • ¼ tsp. Red Pepper Flakes
Instructions
  1. Add all ingredients to Instant Pot - turkey first. (You may need to pack in the greens.)
  2. Set manual time for 60 minutes.
  3. After cooking is complete, quick release pressure.
  4. Mix well - so that meat falls of the bones.
  5. Serve and enjoy!
Notes
If you use low sodium broth, then add 2 tsp. salt. But if you use regular broth, there is no need for salt.

 

Wanna try this method? Please remember to pin & share!

Pressure Cooker Collard Greens

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