I finally did it!!! This morning I ordered an Insta Pot Lux 3 quart mini. It should be here Sunday. I am so excited I already know what the first thing I am going to make in it. I have a whole meal including dessert planned. I am such a geek when it comes to cooking and food.
I am not usually brand conscious but since I broke my 2 quart Aroma pressure cooker I decided to give Instapot a try. I am a little nervous. I belong to a couple of pressure cooking face book pages and it seems Instapot users have a lot of problems with figuring out how to get the darn things to work. However, I am not new to pressure cooking. I have over two-year experience in pressure cooking so hopefully, I will be able to figure things out quickly. I will let you know how it goes.
This is not a pressure cooking recipe. It is the last recipe I am going to post this week from Physical Kitchness. Doing a Whole 30 can be really intimidating because we “give up” so many things and we have to spend so much time in the kitchen. The thing I like about Physical Kitchness is she gives us really good food in a reasonable amount of time in the kitchen. Many of Physical Kitchness’ recipes could be considered comfort food.
Adapted From Physical Kitchness
1 1/2 cup broccoli florets
1/4 cup water
11/2 lbs chicken thighs
1/4 cups raw cashews, soaked in water over night
1/2 tsp salt
1/4 cup chicken or vegetable broth
1 TBS nutritional yeast
1/2 tsp apple cider vinegar
1/2 tsp Dijon mustard
Place a 1/2 cup water in a saucepan over medium-high heat. Add the broccoli, cover, and cook for 5-6 minutes or untill barely crisp tender. Turn the heat off and set the broccoli aside. Dry the skillet. Add 1 1/2 teaspoons of oil. Heat over medium heat. Salt and pepper both sides of the chicken breasts. When the oil is hot, add the chicken breasts to the pan and cook for 4-5 minutes. Flip the breasts and cook 4-5 more minutes or until the chicken is cooked through. Meanwhile drain the soaked cashews and put them in a blender. Add the broth salt, nutritional yeast, apple cider vinegar and Dijon mustard. Blend until creamy, scraping the sides down as needed. When the chicken is done cooking, turn the heat down to medium low and add the broccoli and “Cheese” sauce back to the pan. Heat through.
** If you forget to soak the cashews overnight, bring 1 cup water to a boil and add the cashews. Boil for 1-2 minutes or until the cashews soften. Drain and follow the directions for the cheese sauce.