Electric Pressure Cooker Fantasticness!

I have had about 3 Electric Pressure cookers in the past 5 or 6 years.  I love mine and I use it ALL the time.  My newest favorite is the Instant Pot.  It is a multiple use appliance that allows you to make yogurt, slow cook, and pressure cook.  Here are a few tips for using your EPC and some recipes that are just plain good!

Using your Electric Pressure Cooker

1.     Read your instruction manual!  There are lots of EPC’s and there may be different requirements for use.

2.     Follow all safety guidelines. Always check that your vent is clear. Always add oil or butter to starchy foods.

3.     Always put at least 1 cup of liquid in your EPC.

4.     Never overfill your EPC.

5.     Don’t leave your EPC unattended…i.e. don’t go out of the house to the store.

6.     DO NOT CAN in your EPC…even if the instructions say it’s okay!

7.     Practice, Practice, Practice using your EPC! 

EPC uses high/low pressure to cook your food faster.  They are 100% safe when used correctly. 

PC Mac and Cheese

1 pound pasta
4 c. water
2 T. butter
1 t. salt
Cook on high pressure for 4 minutes. Use Quick Release (QR) . When pressure is all gone add :
1 12 oz. can evaporated milk
2 c. shredded sharp cheddar
2 c. shredded Monterey Jack

Mix until melted. Let sit for about 5 minutes to thicken and serve.

You can use whatever cheese your family loves.

Chicken Taco Meat

Chicken breasts or thighs
1 cup salsa
½ cup water
½ pkg. taco seasoning  or your own taco spices
Cook on high pressure for 25 minutes….35 minutes if using frozen chicken. Use NPR (natural pressure release). When pressure is gone there will be lots of liquid in the PC. Drain out most of the liquid.  Shred the chicken with 2 forks. Add the rest of the taco seasoning, more salsa if desired, and serve.

Mexican Beans

3 cups soaked pinto beans. You can use un-soaked beans..it just takes longer.
6 c. water
2 or 3 dried chilies. I use chili de arbol
2 bay leaves
¼ c. chicken broth powder. I use the Caldo from Knorr. It’s in the Mexican section.
1 T. garlic
Chopped cilantro, if desired.
Cook on high pressure for 45-50 minutes.  Use NPR. Adjust seasoning, take out the bay leaves and chilies.  Serve.

Hard-cooked Eggs Perfecto!

Put a rack in the EPC.  Place as many eggs in the PC as you desire.
Cook on high pressure for 8 minutes.  As soon as the time is up use the Quick Release. When pressure is gone, take eggs out and put into cold water.  Let sit for a few minutes and peel.  Perfecto infinity!  This works for my FRESH eggs!

Brown Rice

2 c. brown rice
2 ½ c. water
1 T. butter or oil
1 t. salt
Cook on high pressure for15 minutes. Use NPR.

Pulled Pork

Boneless country-style pork ribs
1 c. water
Garlic
Salt
Pepper
½ cup BBQ sauce

Cook on high pressure for about 40 minutes.  Drain excess liquid and shred the meat.  Add your favorite BBQ sauce and eat on a bun.

Sticky Coconut Chicken

I LOVE Coconut! Sweet, creamy, yummy coconut! So, when I saw a post from MY KITCHEN CAFE I knew I had to try it. You marinate the chicken thighs in coconut milk with ginger and jalapeno. You also make a glaze for the chicken to make it sticky. It was yummy! I adapted the recipe slightly because I didn't have any red pepper flakes. I DID have some jalapenos and I grated them in to replace the pepper flakes. Next time, I will just slice them to get a little more zip! The chicken thighs are great because they don't dry out on the grill. The glaze I could have eaten out of the pan. I will double it the next time I make it so I have extra to pour over the chicken at serving time. I served it with what else....coconut rice and sliced pineapple.

Sticky Coconut Chicken

slightly adapted from http://www.mykitchencafe.com/

1 family pack of boneless, skinless chicken thighs (about 12-14)

1 can of coconut milk

1 T. freshly grated ginger....don't use the powdered stuff...real stuff only!

1 t. red pepper flakes (i used the jalapeno here....slice in a few rounds)

fresh ground pepper

Put the thighs in a ziploc bag and pour the other ingredients over. Put in the fridge and marinate. I let mine work for about 5 hours. Grill the chicken till almost done and glaze it with the following glaze until it is yummy and sticky! Serve with coconut rice.

While my chicken was working in the fridge I made the glaze.

Glaze

3/4 c. rice vinegar

1/2 c. sugar

3 T. soy sauce

1 t. red pepper flakes (again, I used a jalapeno round)

Mix all together is a saucepan. Bring to a boil and cook down until the mixture is syrupy. Glaze the chicken the last few minutes of cooking.

Coconut Rice

I use a rice cooker to cook my rice.

4 c. dry rice

1 can coconut milk

3 c. water

That's it...let the rice cooker do it's work!

Grilled pineapple would be a great addition to this meal.