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Chef Gary

Entrée Instant Pot Recipes Soup

Pressure Cooker Ramen – Creamy Chicken (Spicy Option)

Pressure Cooker Ramen | The Foodie Eats

Pressure Cooker Ramen

Creamy Chicken with Spicy Option

Let me begin by saying this… I completely realize that this is not an authentic preparation of ramen. I am from a small town in Florida, so it would be impossible to even claim such. However, I have eaten authentic ramen many times! So when you combine my love for authentic food, my lack of 2 days of time to prepare one meal, and my love for all things Instant Pot… you get this pressure cooker ramen recipe!

All that being said… I also wanted to create a recipe where you could get all of the ingredients from any grocery store. I know that Asian grocery stores are not available in all areas (our closest one is about 45 minutes away), so I’ve modified this method to come as close as possible. There is only one ingredient listed that I got from an Asian market – dried kelp (seaweed) aka kombu. I’ve listed it as optional, but I highly recommend at least ordering it online.

 

Pressure Cooker Ramen | The Foodie Eats

 

What’s different from authentic to pressure cooker ramen?

Well, the biggest difference between ramen you would get in Japan and this pressure cooker ramen is simple: time! Ramen masters will cook their broth anywhere from 10 hours to 2 days! So obviously we are not gonna reach the level of depth in flavor. Our cheat in this recipe is to start with chicken broth instead of water. It’s a small change with BIG difference.

 

How to fake the noodles…

We’re using angel hair pasta in this pressure cooker ramen recipe. And at first glance you might think that it’s ridiculous. But we’re actually cooking them in salted water with cornstarch to transform their texture. The cornstarch gives the noodles a chewy texture that will remind you of traditional ramen noodles. You could also use instant ramen noodles instead. You will end up in the same place.

 

The Process

Pressure Cooker Ramen | The Foodie Eats

Soak chicken in cold water for at least 30 minutes. This will help remove some of the blood and other impurities. The goal is to have a clean broth at the end, so don’t skip this step.

 

Pressure Cooker Ramen | The Foodie Eats

Add chicken to pot and cover with chicken broth. Turn on sauté setting and bring up to a boil.

 

Pressure Cooker Ramen | The Foodie Eats

Boil for about 15 minutes, removing all the scum as it boils.

 

Pressure Cooker Ramen | The Foodie Eats

There should be no scum before you close the lid. Add 1 cup of sake and 1 cup of water, then lock lid and cook at high pressure for 90 minutes.

 

Pressure Cooker Ramen | The Foodie Eats

Add 1/2 cup tamari, 1/2 cup sake, and 1/2 cup mirin to a small pot and bring to a boil for 2-3 minutes. Remove from heat and cool completely. We did this in the freezer for about 10 minutes.

 

Pressure Cooker Ramen | The Foodie Eats

Bring a pot of water to rolling bowl. Place eggs into boiling water and cook for 6 minutes. Then immediately transfer eggs to an ice water bath to stop the cooking.

 

Pressure Cooker Ramen | The Foodie Eats

Once cool, carefully peel eggs and place them in a small bowl with completely cooled soy/sake/mirin mixture. Lay a paper towel on top to help keep them submerged. These really should be prepped the day before to soak overnight.

 

Pressure Cooker Ramen | The Foodie Eats

To make the tare… In a medium-sized pot – add 1 cup sake, 3 cups water, leek, mushrooms, garlic, and dried kelp. Bring to a boil and simmer for about 1 hour. Then run through a fine mesh strainer and return to pot and keep warm.

 

Pressure Cooker Ramen | The Foodie Eats

Once cook time in pressure cooker is complete, quick-release the pressure. There is a lot of liquid inside, so you may need to do this slowly or a little bit at a time.

 

Pressure Cooker Ramen | The Foodie Eats

Using a potato masher – break up the chicken as much as you can. We want to get every bit of flavor possible out of the bones, so don’t skip this step! Lock the lid and cook once again at high pressure for 30 minutes. Then do another quick-pressure release.

 

Pressure Cooker Ramen | The Foodie Eats

Using a mortar and pestle (or spice grinder) – grind up sesame seeds.

 

Pressure Cooker Ramen | The Foodie Eats

Preheat oven using high broiler setting. Season boneless chicken thighs (and optional chicken skin) with salt and pepper. Place on baking tray skin side up.

 

Pressure Cooker Ramen | The Foodie Eats

Move tray to oven on middle rack and cook for about 12 minutes. Keep a close eye on them. Once the skin has the right amount of color on them for your liking, move the tray to the bottom rack for remaining cooking time.

 

Pressure Cooker Ramen | The Foodie Eats

Once pressure cooker time is complete, pass the broth through a fine mesh strainer into a large bowl.

 

Pressure Cooker Ramen | The Foodie Eats

Quickly rinse out the pot and strainer. Then pass the broth through the strainer again back into the pot. Return pot to cooker base and turn on keep warm setting. About 5 minutes before serving, switch to sauté setting so that broth is boiling hot.

 

Pressure Cooker Ramen | The Foodie Eats

Bring 3 quarts of water to a boil in a large pot over high heat. Heavily season water with 2 tablespoons of salt. This may seem like a lot of salt, but you’ll be cooking 3 things in this water. First cook the sprouts for about 1 minute, then remove and set aside. Once the water comes back up to a boil, cook the cabbage for about 2 minutes, then remove and set aside as well. Make sure to remove as much of the veggies as possible. Reduce to medium heat. Then add 2 tablespoons of cornstarch to water, one at a time. The water will fizz a lot, so remove completely from heat if looks like it’s going to boil over.

 

Pressure Cooker Ramen | The Foodie Eats

Once the water is boiling at a reasonable level, add the pasta and cook according to instructions on the box. Then drain and set aside.

 

Pressure Cooker Ramen | The Foodie Eats

Using a serving bowl with high side and wide rim – add 1/2 cup of tare.

 

Pressure Cooker Ramen | The Foodie Eats

Then (for spicy option) add 2 tablespoons of garlic chili sauce…

 

Pressure Cooker Ramen | The Foodie Eats

…and mix well.

 

Pressure Cooker Ramen | The Foodie Eats

Then add 2 cups of broth to bowl.

 

Pressure Cooker Ramen | The Foodie Eats

Add noodles to broth and mix well to coat well with sauce.

 

And the result is…

Homemade Pressure Cooker Ramen!

Pressure Cooker Ramen | The Foodie Eats

Then add all your toppings to bowl. Since you have worked so hard to get this far, make sure you take the time arrange them as nice as possible.

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Ramen - Creamy Chicken

Rich and flavorful broth for this pressure cooker ramen recipe with a "creamy" consistency and spicy option.

Course Soup
Cuisine Japanese
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8
Calories 559 kcal
Author The Foodie Eats

Ingredients

  • 4 lbs. chicken backs, wings, and/or feet
  • 8 cups chicken broth low sodium
  • 2 1/2 cups sake separated
  • 4 cups water separated
  • 4 eggs
  • 1/2 cup tamari
  • 1/2 cup mirin
  • 1 oz. dried mushrooms shitake or porcini
  • 1 leek (white part only) washed thoroughly
  • 1 garlic bulb sliced in half
  • 1 oz. dried kelp optional
  • 4 boneless chicken thighs
  • 2 cups bean sprouts
  • 2 cups napa cabbage roughly chopped
  • 1/4 cup sesame seeds ground
  • 2 Tbsp. cornstarch
  • 12 oz. angel hair pasta
  • 1/2 cup chili garlic sauce
  • 1 cup green onions sliced
  • .2 oz roasted seaweed

Instructions

For the broth...

  1. Soak chicken in cold water for at least 30 minutes. This will help remove some of the blood and other impurities. The goal is to have a clean broth at the end, so don’t skip this step.

  2. Add chicken to pot and cover with chicken broth. Turn on sauté setting and bring up to a boil. Boil for about 15 minutes, removing all the scum as it boils. There should be no scum before you close the lid. Add 1 cup of sake and 1 cup of water, then lock lid and cook at high pressure for 90 minutes.

  3. Once cook time in pressure cooker is complete, quick-release the pressure. There is a lot of liquid inside, so you may need to do this slowly or a little bit at a time.

  4. Using a potato masher – break up the chicken as much as you can. We want to get every bit of flavor possible out of the bones, so don’t skip this step! Lock the lid and cook once again at high pressure for 30 minutes. Then do another quick-pressure release.

  5. Pass the broth through a fine mesh strainer into a large bowl. Quickly rinse out the pot and strainer. Then pass the broth through the strainer again back into the pot. Return pot to cooker base and turn on keep warm setting. About 5 minutes before serving, switch to sauté setting so that broth is boiling hot.

For the eggs...

  1. Add 1/2 cup tamari, 1/2 cup sake, and 1/2 cup mirin to a small pot and bring to a boil for 2-3 minutes. Remove from heat and cool completely. We did this in the freezer for about 10 minutes.

  2. Bring a pot of water to rolling bowl. Place eggs into boiling water and cook for 6 minutes. Then immediately transfer eggs to an ice water bath to stop the cooking.

  3. Once cool, carefully peel eggs and place them in a small bowl with completely cooled soy/sake/mirin mixture. Lay a paper towel on top to help keep them submerged. These really should be prepped the day before to soak overnight.

For the tare...

  1. In a medium-sized pot – add 1 cup sake, 3 cups water, leek, mushrooms, garlic, and dried kelp. Bring to a boil and simmer for about 1 hour. Then run through a fine mesh strainer and return to pot and keep warm.

For the chicken...

  1. Preheat oven using high broiler setting. Season boneless chicken thighs (and optional chicken skin) with salt and pepper. Place on baking tray skin side up.

  2. Move tray to oven on middle rack and cook for about 12 minutes. Keep a close eye on them. Once the skin has the right amount of color on them for your liking, move the tray to the bottom rack for remaining cooking time.

For veggies and noodles...

  1. Bring 3 quarts of water to a boil in a large pot over high heat. Heavily season water with 2 tablespoons of salt. This may seem like a lot of salt, but you’ll be cooking 3 things in this water. 

  2. First cook the sprouts for about 1 minute, then remove and set aside. Once the water comes back up to a boil, cook the cabbage for about 2 minutes, then remove and set aside as well. Make sure to remove as much of the veggies as possible. 

  3. Reduce to medium heat. Then add 2 tablespoons of cornstarch to water, one at a time. The water will fizz a lot, so remove completely from heat if looks like it’s going to boil over.

  4. Once the water is boiling at a reasonable level, add the pasta and cook according to instructions on the box. Then drain and set aside.

To build the bowl...

  1. Using a serving bowl with high side and wide rim – add 1/2 cup of tare. Then (for spicy option) add 2 tablespoons of garlic chili sauce and mix well. Then add 2 cups of broth to bowl.

  2. Add noodles to broth and mix well to coat well with sauce.

  3. Then add all your toppings to bowl. Since you have worked so hard to get this far, make sure you take the time arrange them as nice as possible.

Nutrition Facts
Pressure Cooker Ramen - Creamy Chicken
Amount Per Serving
Calories 559 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 137mg 46%
Sodium 1012mg 42%
Potassium 657mg 19%
Total Carbohydrates 59g 20%
Dietary Fiber 4g 16%
Sugars 9g
Protein 25g 50%
Vitamin A 7.6%
Vitamin C 13.9%
Calcium 12.1%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Ramen | The Foodie Eats

 

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

Pressure Cooker Arroz con Pollo

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Pressure Cooker Arroz con Pollo

I grew up eating chicken and yellow rice just like most people from the south. I can spot a bag of Vigo rice from a mile away. It wasn’t until I was an adult that I realized what I had always eaten was really a bad substitute for the real thing. I don’t think most Americans actually know any better either. Well, after doing quite a bit of research,  I’m really pleased with this pressure cooker arroz con pollo.

This pressure cooker arroz con pollo has a freshness that is often missing in this dish. The flavor is so bright, yet warm and comforting at the same time.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

The Process

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Place whole chicken in Instant Pot breast side up.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Meanwhile – Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (will take about 30 minutes).

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Pass broth through a fine mesh strainer and return to pressure cooker.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Meanwhile – separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add chicken to pot and mix well. Serve and enjoy!

 

And This is the Amazing Result…

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Arroz con Pollo (Chicken and Rice)

Comforting, flavorful, and fresh chicken and yellow rice from Latin American traditions.

Course Main Course
Cuisine Latin American
Cook Time 1 hour 15 minutes
Servings 12
Calories 679 kcal
Author The Foodie Eats

Ingredients

  • 6 lb. whole chicken
  • 6 cups water
  • 4 tsp. Adobo seasoning
  • 1 tsp. black pepper
  • 1 medium yellow onion peeled, quartered
  • 2 medium tomatoes cored
  • 1 red bell pepper ribs and seeds removed, chopped
  • 1 bunch of cilantro thoroughly washed
  • 1 Tbsp. garlic minced
  • 1 Tbsp. capers
  • 2 Sazón Goya packets
  • 1/4 cup green olives sliced
  • 3 cups basmati rice

Instructions

  1. Place whole chicken in Instant Pot breast side up. Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

  2. Meanwhile - Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped. Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

  3. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

  4. Pass broth through a fine mesh strainer and return to pressure cooker.

  5. Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure and remove lid.

  6. Meanwhile - separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

  7. Add chicken to pot and mix well. Serve and enjoy!

Nutrition Facts
Pressure Cooker Arroz con Pollo (Chicken and Rice)
Amount Per Serving
Calories 679 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 9g 45%
Cholesterol 170mg 57%
Sodium 263mg 11%
Potassium 594mg 17%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 1g
Protein 46g 92%
Vitamin A 16.4%
Vitamin C 24.4%
Calcium 5.3%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

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

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits | The Foodie Eats

Instant Pot Shrimp and Grits

Shrimp and grits is a traditional southern recipe originating from both Native American and West African roots. It has always been a staple in the south, but actually began becoming popular in the 1980’s after The New York Times included the recipe for a North Carolina chef’s shrimp and cheese grits in an article about preserving southern recipes. By the 90’s, shrimp and grits was appearing as a dinner entrée option in fine dining restaurants. And here we are in 2018… with Instant Pot Shrimp and Grits. What a great time to be alive!

 

Instant Pot Shrimp and Grits | The Foodie Eats

 

Spicy or Mild?

Shrimp and grits is a versatile dish with a wide range of styles and flavors. Our Instant Pot shrimp and grits recipe combines both cajun- and southern-style shrimp and grits. Spicy creole seasoning and andouille sausage add a good amount of heat to the shrimp and sauce. They pair perfectly with traditional, southern-style, creamy grits to help balance the spiciness. While you could adjust the heat by replacing the creole seasoning with a milder seasoning, such as Old Bay, I highly recommend embracing the heat!

 

Do I need to use large shrimp?

I enjoy serving this dish as an entrée so, in my opinion, the larger the shrimp the better. The smallest shrimp I’d recommend using are “large shrimp,” aka 21/25 shrimp – meaning 21 to 25 per pound. However, I used a much larger shrimp (12/15 per pound). But really, you can use any size shrimp you choose. It’s just that using larger shrimp results in more satisfying, big, meaty bites of shrimp. But again, that’s just personal preference. There is no wrong shrimp to use.

 

The Process

Instant Pot Shrimp and Grits | The Foodie Eats

Using sauté setting – add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add grits to oven-safe glass bowl.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add milk and chicken stock to glass bowl and whisk together. Set aside.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Sausage should look something like this.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add onions to pot and sauté for about 3 minutes, until softened and translucent.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add garlic and continue cooking for one minute.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add tomatoes and creole seasoning to pot and mix well.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add 3-inch trivet to Instant Pot.

We used this: Steamer Basket Rack Set
 

Instant Pot Shrimp and Grits | The Foodie Eats

Place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).

 

Instant Pot Shrimp and Grits | The Foodie Eats

Carefully remove glass bowl from Instant Pot.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add butter to grits…

 

Instant Pot Shrimp and Grits | The Foodie Eats

…and whisk well, making sure to break up any clumps. Then cover until ready to serve.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Just before shrimp are fully pink, add cream and mix well.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Switch to warm setting.

 

And the AMAZING Result…

Instant Pot Shrimp and Grits | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Shrimp and Grits

Cajun-style shrimp and sauce with southern-style grits.

Course Main Course
Cuisine Southern
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 409 kcal
Author The Foodie Eats

Ingredients

  • 6 oz. andouille sausage diced
  • 1 Tbsp. olive oil
  • 1/2 cup grits not instant
  • 1 cup milk
  • 1 cup chicken stock
  • 1/2 cup yellow onions diced
  • 1 Tbsp. garlic minced
  • 1 cup white wine
  • 1 cup canned tomatoes petite diced
  • 1 Tbsp. creole seasoning
  • 1 Tbsp. butter
  • 1 tsp. fresh thyme leaves
  • 1 Tbsp. fresh parsley finely chopped
  • 1/4 cup green onions thinly sliced
  • 1 lb. large shrimp 21/25 count or larger
  • 1/3 cup heavy cream

Instructions

  1. Using sauté setting - add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

  2. Meanwhile - Add grits to oven-safe glass bowl. Add milk and chicken stock to glass bowl and whisk together. Set aside.

  3. Add onions to pot and sauté for about 3 minutes, until softened and translucent. Then add garlic and continue cooking for one minute.

  4. Next, add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot. Add tomatoes and creole seasoning to pot and mix well.

  5. Add 3-inch trivet to Instant Pot, then place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).

  6. Carefully remove glass bowl from Instant Pot. Add butter to grits and whisk well, making sure to break up any clumps. Then cover until ready to serve.

  7. Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil. Then add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.

  8. Just before shrimp are fully pink, add cream and mix well. Then switch to warm setting.

  9. Spoon grits into a serving bowl and top with shrimp and sauce. Enjoy!

Nutrition Facts
Instant Pot Shrimp and Grits
Amount Per Serving
Calories 409 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 8g 40%
Cholesterol 243mg 81%
Sodium 997mg 42%
Potassium 517mg 15%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 5g
Protein 26g 52%
Vitamin A 35.2%
Vitamin C 19.4%
Calcium 20.6%
Iron 19.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Shrimp and Grits | The Foodie Eats

 

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

Pressure Cooker Oxtail Stew – Jamaican Style

Pressure Cooker Oxtail Stew - Close-up in white bowl | The Foodie Eats

Pressure Cooker Oxtail Stew – Jamaican Style

Whether you grew up eating oxtail or you’re brand new to the experience, this Jamaican-Style Pressure Cooker Oxtail Stew is sure to be a hit. With the warmth of fresh ginger, the heat of Scotch bonnet pepper, and the sweetness of caramelized brown sugar, this soup presents a bold, yet perfectly balanced, flavor.

Oxtail stew is traditionally slow-cooked, with a cook time upward of three hours. Fortunately, with our friend the Instant Pot, we now can create a delicious pressure cooker oxtail stew in less than two hours!

Pressure Cooker Oxtail Stew - overhead in white bowl | The Foodie Eats

What is Oxtail?

Though I grew up eating oxtail, my wife didn’t. So, when I said that I was making pressure cooker oxtail stew for dinner, my wife asked me… “What is oxtail?”

The quick answer: Oxtail is the the tail of a cow. However, what my wife really wanted to know was what to expect as far as the quality, texture and taste of oxtail. Though oxtail is bony and a gelatin-rich meat, perfect for braising, stew and stock, the meat itself is similar in texture to pot roast.

Oxtail used to be considered a “poor man’s food.” However, as oxtail has gained popularity among connoisseurs and foodies, the price has gone up considerably. No longer a budget meal, oxtail stew remains a popular, and delicious dish.

 

The Process

Pressure Cooker Oxtail Stew - seasonings in mixing bowl | The Foodie Eats

Add salt, pepper, and brown sugar to mixing bowl.

 

Pressure Cooker Oxtail Stew - seasonings whisked together | The Foodie Eats

Whisk them together, making sure to break up the brown sugar.

 

Pressure Cooker Oxtail Stew - uncooked oxtails after seasoned | The Foodie Eats

Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.

 

Pressure Cooker Oxtail Stew - browning oxtails in Instant Pot | The Foodie Eats

Turn on sauté setting. Once hot – add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side.

 

Pressure Cooker Oxtail Stew - Herbs placed in cheesecloth | The Foodie Eats

Meanwhile – add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.

 

Pressure Cooker Oxtail Stew - Browning all sides in Instant Pot | The Foodie Eats

Continue browning until each side is caramelized.

 

Pressure Cooker Oxtail Stew - Fond in Instant Pot | The Foodie Eats

Once oxtails are fully browned, set them aside in a large bowl and cover with foil. Don’t you dare wash out this amazing fond!

 

Pressure Cooker Oxtail Stew - Using onions to deglaze the Instant Pot | The Foodie Eats

Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits.

 

Pressure Cooker Oxtail Stew - sautéing onions and garlic | The Foodie Eats

Then add ginger, garlic, and half of the green onions – cook for 2 minutes or so.

 

Pressure Cooker Oxtail Stew - sautéing onions and garlic in Worestershire | The Foodie Eats

Add Worcestershire and continue cooking for a minute or two.

 

Pressure Cooker Oxtail Stew - all ingredients in Instant Pot before cooking | The Foodie Eats

Return oxtails to pot along with beef stock. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, allow pressure to release naturally (about 30 minutes).

 

Pressure Cooker Oxtail Stew - fully cooked oxtails in mixing bowl | The Foodie Eats

Carefully remove oxtails and set them aside in a large bowl. Cover with foil.

 

Pressure Cooker Oxtail Stew - pass sauce through fine mesh strainer | The Foodie Eats

Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients.

 

Pressure Cooker Oxtail Stew - carrots, onions, butter beans in Instant Pot | The Foodie Eats

Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.

 

Pressure Cooker Oxtail Stew - cornstarch slurry | The Foodie Eats

Meanwhile – make a cornstarch slurry.

 

Pressure Cooker Oxtail Stew - boiling veggies | The Foodie Eats

Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil.

 

Pressure Cooker Oxtail Stew - cornstarch slurry poured into Instant Pot | The Foodie Eats

Add cornstarch slurry to pot and cook until desired thickness (we did about 3 minutes). Then return oxtails to sauce.

 

The Delicious Result!

Perfect Pressure Cooker Oxtail Stew

Pressure Cooker Oxtail Stew - Close-up in white bowl with coconut rice and peas | The Foodie Eats

 

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Pressure Cooker Jamaican Oxtail Stew

Course Main Course
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 681 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. oxtails
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper
  • 1/4 cup brown sugar
  • 1 1/2 cups yellow onions roughly chopped
  • 1 Tbsp. garlic minced
  • 3 Tbsp. fresh ginger grated
  • 6 green onions roughly chopped
  • 1 scotch bonnet pepper
  • 6 thyme sprigs
  • 12 allspice berries
  • 4 cups beef stock
  • 3 medium carrots roughly chopped
  • 2 cans butter beans drained, rinsed
  • 2 Tbsp. cornstarch
  • 1/4 cup water

Instructions

  1. Add salt, pepper, and brown sugar to mixing bowl. Whisk them together, making sure to break up the brown sugar. Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.

  2. Turn on sauté setting. Once hot - add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side. 

  3. Meanwhile - add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.

  4. Once oxtails are fully browned, set them aside in a large bowl and cover with foil. Don't you dare wash out this amazing fond! Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits. Then add ginger, garlic, and half of the green onions - cook for 2 minutes or so. Add Worcestershire and continue cooking for a minute or two.

  5. Return oxtails to pot along with beef stock. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, allow pressure to release naturally (about 30 minutes).

  6. Carefully remove oxtails and set them aside in a large bowl. Cover with foil. Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients. Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.

  7. Meanwhile - make a cornstarch slurry.

  8. Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil. Add cornstarch slurry to pot and cook until desired thickness (we did about 3 minutes). Then return oxtails to sauce.

  9. Serve with rice. Enjoy!

Nutrition Facts
Pressure Cooker Jamaican Oxtail Stew
Amount Per Serving
Calories 681 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 249mg 83%
Sodium 787mg 33%
Potassium 554mg 16%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 13g
Protein 74g 148%
Vitamin A 105.6%
Vitamin C 14.7%
Calcium 10.6%
Iron 56.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pressure Cooker Oxtail Stew - image for Pinterest | The Foodie Eats

 

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Drink Recipes

Fresh Grapefruit Margaritas

Grapefruit Margarita | The Foodie Eats

Fresh Grapefruit Margaritas

Who doesn’t love a good Margarita? This past Cinco de Mayo, I wanted to be festive and enjoy a refreshing cocktail, but I wasn’t in the mood for the regular sweet Margaritas. So, I decided to get creative. This grapefruit Margarita recipe was the result. It is perfectly sour, a little sweet, and as salty as you like.

Traditional Margaritas vs. Our Grapefruit Margarita

While nobody knows who originally invented the Margarita, we do know that a Margarita is traditionally a combination of tequila, orange liqueur (triple sec), and lime juice with equal parts orange liqueur and lime juice. We brightened things up by reducing the amount of lime juice, and adding additional grapefruit juice. The result is a refreshing, mildly sweet, and slightly sour cocktail, perfect for a summertime happy hour.

And as Always… Please Pin & Share the Love!

Grapefruit Margarita with Grapefruit Wedge | The Foodie Eats

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Grapefruit Margarita | The Foodie Eats
5 from 2 votes
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Grapefruit Margarita

A refreshing twist on the classic margarita.

Course Drinks
Cuisine American, Mexican
Prep Time 3 minutes
Total Time 3 minutes
Servings 1
Calories 267 kcal

Ingredients

  • 2 oz. silver tequila
  • 1 oz. triple sec
  • 1/2 oz. sweetened lime juice (1 Tbsp.)
  • 3 oz. ruby red grapefruit juice
  • kosher salt

Instructions

For salted rim:

  1. Pour a little sweetened lime juice onto 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.

For drink:

  1. In a separate container - combine tequila, triple sec, ½ oz. of lime juice, and grapefruit. Shake well.
  2. Pour over ice, garnish with lime and grapefruit slices and enjoy!

Nutrition Facts
Grapefruit Margarita
Amount Per Serving
Calories 267
% Daily Value*
Sodium 4mg 0%
Potassium 137mg 4%
Total Carbohydrates 20g 7%
Sugars 20g
Vitamin C 27.7%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Pot Roast

Pressure Cooker Pot Roast in bowl

Pressure Cooker Pot Roast

Everyone loves pot roast. But in order to make a pot roast the right way (falling apart tender), you need time… Lots of time. That is, until now. With just 2 hours of cook time, this pressure cooker pot roast recipe is a game-changer!

 

When to (and NOT to) Use Quick Pressure Release

As we all know, there are two options at the end of cooking in a pressure cooker: natural  or quick pressure release. So how do you know when to use either? While I may not know the scientific reason for it, here’s my single theory… Never ever use quick pressure release when cooking meat. I find that quick pressure release causes meat texture to change – becoming tough and chewy.

According to this article by The Kitchn, here are the rules:

  • Use natural release when cooking meat, dried beans and legumes, rice, soup, and other foods that are mostly liquid.
  • Use rapid release when adding additional ingredients to the pot (like with a stew), or cooking eggs, vegetables, delicate foods, or ingredients that don’t benefit from additional cook time.

 

Pot Roast with carrots and potatoes

 

So Why the New Method?

My family is constantly asking me to cook pot roast. And traditionally, I’ve had two ways I do that: 1- in the slow cooker (6+ hours); 2- in the oven (4-5 hours). One day in the future, I’ll tell you which is my favorite. The big problem with these two ways is this… Unless everyone is coming to our house for dinner, it’s always difficult to get the serving time right because they both take so long.

For example… We are meeting at my mom’s house for dinner this coming Sunday evening. I live almost an hour from her. And I’m not a big fan transporting cooked food and reheating it. There’s just too much quality lost. Plus, we’ll be at church in the morning. So my best option is to cook at her house. All that to say… It is MUCH more convenient to use my new Instant Pot recipe!

One great feature of the Instant Pot is how easy it is to transport. I can bring it to my mom’s house, set it up, and have a perfectly cooked, fall-apart tender pot roast in two hours flat. 2 hours, people!

 

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Pressure Cooker Pot Roast with text

 

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Pressure Cooker Pot Roast in bowl
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Pressure Cooker Pot Roast

Fall-apart tender pot roast in less than half the time!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 20
Calories 209 kcal
Author The Foodie Eats

Ingredients

  • 4 lb chuck roast
  • 2 Tbsp. olive oil
  • 2 large yellow onions divided, sliced
  • 3 celery stalks thinly sliced
  • 8 thyme sprigs
  • 1 rosemary sprig
  • 1 bay leaf
  • 2 Tbsp. garlic minced
  • 1 cup red wine
  • 2 cups beef broth
  • 5 medium carrots peeled, chunked
  • 1 lb. red or gold potatoes peeled, roughly chopped
  • 2 Tbsp. cornstarch
  • 1/4 cup water

Instructions

  1. Bring chuck roast to room temperature, then season well with salt and pepper.
  2. Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside.

  3. Add 1 onion  and celery to pot and cook for 2 minutes, until soft and translucent. Then add garlic, thyme, rosemary, and bay leaf - continue cooking for 1 minute.

  4. Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.

  5. Add roast, then add enough broth so that the roast is just barely covered.
  6. Close pressure cooker and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).

  7. Carefully remove roast and set aside to rest.
  8. Using a fine mesh strainer, pour liquid into separate container, then return to pot.
  9. Add sliced onion, carrots, and potatoes to pot and close lid.

  10. Using manual setting, cook for 4 minutes at high pressure, then quick-release pressure.

  11. Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, add cornstarch slurry to pot. Switch to sauté setting and cook until desired consistency is achieved.

  12. Return roast to pot and pull apart meat as much as you like.

  13. Serve together and enjoy!
Nutrition Facts
Pressure Cooker Pot Roast
Amount Per Serving
Calories 209 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 62mg 21%
Sodium 175mg 7%
Potassium 453mg 13%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 18g 36%
Vitamin A 51.6%
Vitamin C 3.4%
Calcium 3.2%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Recipes

Easy Blueberry Cobbler with Grand Marnier

Boozy Easy Blueberry Cobbler

Easy Blueberry Cobbler with Grand Marnier

There are few desserts as easy as cobbler. But don’t be fooled… even though this is an easy blueberry cobbler, you (and anyone you serve it to) will rave about it – for two reasons: the crust and the booze!

Speaking of booze… the Grand Marnier is what takes this cobbler to the next level. If you’re not familiar with it, Grand Marnier is a top-shelf orange-flavored liqueur. It adds a depth of flavor to the blueberries and keeps them from becoming overly sweet.

 

blueberry cobbler with vanilla ice cream

 

My Favorite Part of Any Cobbler…

I make no apologies for loving the crust more than the filling itself. Especially this one – which is almost like eating a cookie. That’s right, I said cookie! And with a hint of cinnamon, this crust accounts for almost half of this cobbler. It’s pretty much perfect.

 

Don’t Ruin a Perfectly Good Dessert

Maybe I’m just being silly, but I think this is a valid point. I know we all love ice cream with cobbler, but there’s one piece of advice I have for you: Do NOT put ice cream on TOP of the cobbler! Ice cream is wet, the crust is crispy. If you put the ice cream on top of the crust, it will no longer be crisp. And that’s just a sad thought.

 

The Process

blueberries in colander

Thoroughly rinse blueberries and remove any small stems.

 

blueberries in casserole dish

Add blueberries to 13×9 casserole dish, along with 2 mini bottles of Grand Marnier (about 1/3 cup), and mix well.

 

blueberries with cinnamon and sugar

Add 1/2 teaspoon cinnamon and 1/2 cup sugar and mix again.

 

blueberries resting in caserole dish

Set aside and preheat oven to 375 degrees.

 

butter and sugar

In a medium bowl – add butter and 1 cup of sugar.

 

creamed butter and sugar

Cream together until light and fluffy.

 

creamed butter, sugar and eggs

Add eggs and vanilla and mix until fully combined.

 

flour, baking powder and salt

In a small bowl, thoroughly mix flour, baking powder, and salt.

 

Easy Blueberry Cobbler with Grand Marnier | The Foodie Eats

Gradually add flour mixture to butter mixture…

 

Easy Blueberry Cobbler with Grand Marnier | The Foodie Eats

…stirring just until ingredients are combined.

 

Easy Blueberry Cobbler with Grand Marnier | The Foodie Eats

Spread batter over blueberries, trying to cover as much of the surface as possible.

 

blueberry cobbler in oven

Bake uncovered for about 40 minutes, until topping is golden and filling is bubbling. We recommend placing a baking tray underneath, just in case filling bubbles over the edges.

 

And Here is Your Reward…

blueberry cobbler in casserole dish

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Easy Boozy Blueberry Cobbler

Blueberry cobbler that's not too sweet, and with a real depth of flavor.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16
Calories 260 kcal

Ingredients

  • 6 cups fresh blueberries
  • 1/3 cup Grand Marnier 2 mini bottles
  • 1 1/2 cups sugar divided
  • 1 tsp. ground cinnamon divided
  • 1 1/3 cups flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup butter softened
  • 1 tsp. vanilla extract

Instructions

  1. Thoroughly rinse blueberries and remove any small stems. Then add blueberries to 13x9 casserole dish, along with 2 mini bottles of Grand Marnier (about 1/3 cup), and mix well. Add 1/2 teaspoon cinnamon and 1/2 cup sugar and mix again. Set aside and preheat oven to 375 degrees.

  2. In a medium bowl - add butter and 1 cup of sugar. Cream together until light and fluffy. Add eggs and vanilla and mix until fully combined.

  3. In a small bowl, thoroughly mix flour, baking powder, and salt.
  4. Gradually add flour mixture to butter mixture, stirring just until ingredients are combined.

  5. Spread batter over blueberries, trying to cover as much of the surface as possible.
  6. Bake uncovered for about 40 minutes, until topping is golden and filling is bubbling. We recommend placing a baking tray underneath, just in case filling bubbles over the edges.

  7. Serve warm with vanilla ice cream. Enjoy!

Nutrition Facts
Easy Boozy Blueberry Cobbler
Amount Per Serving
Calories 260 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 132mg 6%
Potassium 72mg 2%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 25g
Protein 1g 2%
Vitamin A 7.7%
Vitamin C 6.5%
Calcium 1.8%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Easy Blueberry Cobbler with Grand Marnier | The Foodie Eats

 

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

Instant Pot Baby Lima Beans

Instant Pot Baby Lima Beans | The Foodie Eats

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I’ve even been known to eat a bowl of these for breakfast. Before the Instant Pot entered my life, making baby lima beans was a 45 minute process that involved simmering on the stove top.  But now, with just two minutes of prep, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

 

Instant Pot Baby Lima Beans | The Foodie Eats

 

The Difference Between Butter Beans and Lima Beans

There seems to be some debate over the difference between butter beans and lima beans. Some people swear they’re different beans. Others say that lima beans are a mature butter bean, while butter beans are baby limas. And even some others state that there is no difference at all.

So, is there a difference? The short answer is: No. Butter beans and lima beans are simply different names for the same bean. In the US south and in the UK, they’re commonly referred to as butter beans, while going by the name of lima beans in most other areas. So, you say lima bean, I say butter bean (and vice versa). Still not convinced? You can read more about the difference between butter beans and lima beans, along with several other names they go by, here.

 

Baby Lima Beans vs. Lima Beans

Now that we’ve established butter beans and lima beans are actually the same thing, what’s the difference between baby lima beans and lima beans? Baby lima beans are fresh and green, while regular lima beans (which are more mature), are typically dried and beige. For this recipe, you’ll want a bag of fresh frozen baby limas.

 

The Process

(Easiest on the Whole Internet!)

Instant Pot Baby Lima Beans | The Foodie Eats

Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

 

Instant Pot Baby Lima Beans | The Foodie Eats

Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting. Serve and enjoy!

 

And as Always… Please Pin & Share the Love!

Instant Pot Baby Lima Beans | The Foodie Eats

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Instant Pot Baby Lima Beans | The Foodie Eats
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Instant Pot Baby Lima Beans

Super simple meatless butterbeans that are tender and sweet. Vegetarian or vegan recipe (depending on the butter you choose).

Course Side Dish
Cuisine Southern
Prep Time 2 minutes
Cook Time 23 minutes
Resting 10 minutes
Total Time 25 minutes
Servings 10
Calories 126 kcal
Author The Foodie Eats

Ingredients

  • 28-30 oz. fresh frozen baby lima beans
  • 3 cups water really just enough to cover beans
  • 1/2 tsp. black pepper
  • 2 Tbsp. butter can sub vegan butter
  • 1 bay leaf
  • 1 tsp. salt

Instructions

  1. Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

  2. Once cook time is complete, quick-release the pressure.

  3. Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
  4. Serve and enjoy!

Recipe Notes

If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule-of-thumb to always add salt to beans AFTER they are cooked.

Nutrition Facts
Instant Pot Baby Lima Beans
Amount Per Serving
Calories 126 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 257mg 11%
Potassium 358mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Protein 6g 12%
Vitamin A 4.5%
Vitamin C 8%
Calcium 3.1%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Stuffed Peppers

Pressure Cooker Stuffed Peppers | The Foodie Eats

Pressure Cooker Stuffed Peppers

Do I Have to Brown the Meat?

Despite the popularity of dump-and-go pressure cooker recipes, I’m a firm believer that, in some cases, using the dump-and-go method of cooking can compromise the quality of the recipe. In the case of pressure cooker stuffed peppers – putting raw meat in a pepper will never yield the amazing result of browning the meat first.

Pressure cookers are tools for us to make things easier and/or faster. But when we try to apply the same shortcut to every single pressure cooker recipe, the results can be disappointing. I don’t know about you, but I’m willing to take an extra step if it makes the difference between food that tastes great, and food that’s just okay.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Are All Bell Peppers Created Equally?

So here’s a little secret I learned about bell peppers. Some peppers are better raw, some are better cooked. Here’s how to tell the difference…

Bell peppers will either have 3 or 4 lobes (bumps). People refer to the 3-bumped peppers as male and the 4-bumped ones as female. While bell peppers technically do not have a gender (read more here), counting the lobes is still a useful tool in selecting the best pepper for your purposes. The 3-lobed peppers (males) are best for cooking and the 4-lobed peppers (females) are better raw.

 

The Process

Pressure Cooker Stuffed Peppers | The Foodie Eats

Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Cook until beef is fully browned and onions have softened. Drain off excess fat and return to cooker.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Add tomatoes, rice, Worcestershire, and sugar.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Mix well until fully combined.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Then add 1/4 cup of parmesan and 1/4 cup fontina. Mix well then pour sauce into a bowl.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Add 1 1/2 cups water to pressure cooker and add trivet. DO NOT rinse out the pressure cooker before adding the water. The remaining residue from the meat and sauce mixture will add additional flavor to the peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Cut off tops of 4 bell peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Remove seeds and ribs from peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Ladle beef/tomato mixture into peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Place filled peppers on top of trivet. Cook for 8 minutes at high pressure.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Once cook time is complete, allow pressure release naturally (about 6 minutes).

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Top cooked peppers with 1/4 cup parmesan and 1/2 cup fontina (not pictured). Place lid back on top of pressure cooker and leave for a few minutes to allow cheese to melt.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

 

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Pressure Cooker Stuffed Peppers | The Foodie Eats

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Pressure Cooker Stuffed Peppers

Fully flavored stuffed peppers with melty cheese.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 440 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. lean ground beef
  • 1/2 cup yellow onions diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 28 oz. crushed tomatoes
  • 1 cup cooked rice
  • 3 Tbsp. Worcestershire sauce
  • 1 tsp. sugar
  • 1/2 cup parmesan cheese divided
  • 3/4 cup fontina cheese divided

Instructions

  1. Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder. Cook until beef is fully browned and onions have softened. Drain off excess fat and return beef to cooker.

  2. Add tomatoes, rice, Worcestershire, and sugar and mix well until fully combined. Then add 1/4 cup of parmesan and 1/4 cup fontina. Mix well then pour meat sauce into a bowl. 

  3. Cut off tops of 4 bell peppers, then remove seeds and ribs from peppers. Ladle beef/tomato mixture into peppers.

  4. Add 1 1/2 cups water to pressure cooker and add trivet. Do not rinse out pressure cooker prior to adding water. (see note) Place filled peppers on top of trivet. Cook for 8 minutes at high pressure. Once cook time is complete, allow pressure release naturally (about 6 minutes).

  5. Top cooked peppers with 1/4 cup parmesan and 1/2 cup fontina (not pictured). Place lid back on top of pressure cooker and leave for a few minutes to allow cheese to melt.

  6. Serve and enjoy!

Recipe Notes

You do not need to rinse out the pressure cooker before adding the water. The remaining residue from the meat and sauce mixture will add additional flavor to the peppers.

Also, this filling is very saucy. We like that! But if you prefer, you can reduce the amount of crushed tomatoes to fit your liking.

Nutrition Facts
Pressure Cooker Stuffed Peppers
Amount Per Serving
Calories 440 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 107mg 36%
Sodium 1322mg 55%
Potassium 1132mg 32%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 12g
Protein 39g 78%
Vitamin A 15%
Vitamin C 25.7%
Calcium 38.5%
Iron 34.2%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Air Fryer Gluten-Free Recipes Side

Maple Bacon Brussels Sprouts – Air Fryer or Oven!

Maple Bacon Brussels Sprouts | The Foodie Eats

Maple Bacon Brussels Sprouts

Air Fryer or Oven!

Believe it or not, I did not grow up eating Brussels sprouts. I’m pretty sure that’s because my mother hated them. If only she had this maple bacon Brussels sprouts recipe! These are both tender and crispy, as well as semi-sweet and savory! They are everything you want them to be.

 

My Favorite Part of This Recipe…

Call me crazy… but I LOVE the “burned” crispy leaves that separate from the sprouts when you toss them! I usually toss them a little more than necessary just to have more of them, especially in the air fryer preparation. They add both texture and flavor.

 

The Process

Maple Bacon Brussels Sprouts | The Foodie Eats

In a medium mixing bowl – add olive oil, vinegar, maple syrup, salt, and pepper.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Whisk together until fully combined.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Slice bacon into 1/2-inch pieces.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Add Brussels sprouts and bacon to bowl and toss well to coat evenly.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Transfer sprouts and bacon to air fryer. Cook at 350 degrees for 8-12 minutes – depending on how crispy you like them. At least once during cooking, take out basket and toss contents around.

 

How Good Do These Look?!

Maple Bacon Brussels Sprouts | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Maple Bacon Brussels Sprouts | The Foodie Eats

 

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Maple Bacon Brussels Sprouts | The Foodie Eats
5 from 1 vote
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Maple Bacon Brussels Sprouts - Air Fryer or Oven

Crispy and tender, semi-sweet and savory Brussels sprouts with crispy bacon.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6
Calories 210 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. Brussels sprouts trimmed, halved (larger ones)
  • 1/4 cup olive oil
  • 1/4 cup pure maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 4 bacon slices cut into 1/2-inch pieces

Instructions

  1. In a medium mixing bowl - add olive oil, vinegar, maple syrup, salt, and pepper. Whisk together until fully combined.

  2. Add Brussels sprouts and bacon to bowl and toss well to coat evenly.

For Air Fryer

  1. Transfer sprouts and bacon to air fryer. Cook at 350 degrees for 8-12 minutes - depending on how crispy you like them. At least once during cooking, take out basket and toss contents around.

For Oven

  1. Transfer sprouts and bacon to preheated 425 degree oven. Cook for 30-40 minutes - depending on how crispy you like them. Give them a good stir after about 15 minutes.

Nutrition Facts
Maple Bacon Brussels Sprouts - Air Fryer or Oven
Amount Per Serving
Calories 210 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 276mg 12%
Potassium 353mg 10%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 9g
Protein 4g 8%
Vitamin A 11.4%
Vitamin C 77.9%
Calcium 4.6%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.
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