A few weeks ago, I dropped my Aroma 2 quart pressure cooker and severely cracked the base. I was a bit bummed when I discovered that the company that made my 2 quart no longer makes a 2 quart model. Inspired by Christina Lane, I decided to replace my 2 quart pressure cooker with an Instant Pot 3 quart mini.
I have been reluctant to purchase an Instant Pot because 1. Instant Pots are more expensive than other brands of pressure cookers. More expensive doesn’t necessarily mean better 2. I belong to several pressue cooking groups on Facebook and it seems to me that Instant Pot users have a more difficult time just getting the darn thing to work.
The 3 quart Lux mini fell into the price range I set. I am not inexperieced at pressure cooking, so far the mini is easy to use. All in all, I am very happy with my Instant Pot Lux 3 quart Lux mini pressure cooker. I’ll do a complete review in the future.
This recipe is my first attempt at creating something for my mini. The key to keeping these meatballs whole while browning them is to get the pot and oil hot before putting in the meatballs. Also,don’t force the meatballs to turn. They will release when they are ready to turn.
6 TBS almond meal, use bread crumbs if not Whole 30
3 TBS lightly beaten egg
¼ tsp nutmeg
1/8 tsp allspice
¾ tsp salt
1/8 tsp pepper
1 ½ TBS arrowroot, use all-purpose flour if not Whole 30
½ tsp salt
1/8 tsp pepper
1 ¼ cup water
½ small onion diced
¼ cup coconut or almond milk, use cow milk if not Whole 30
In a medium bowl, add ground beef, almond meal, egg, nutmeg, allspice, salt and pepper. Gently combine with your hands. Fold the meat like bread dough, don’t squish it between your fingers or you will have tough meat balls. Divide the meat into 8 portions. Shape each portion into a ball and set aside. Preheat your pressure cooker on the saute function. When hot, add a splash of oil and add the meatballs Brown the meatballs on all sides. Don’t force the meat balls to turn. The meatballs will release on their own.
When the meat balls are browned, add all the sauce ingredients except the arrowroot. Lock the lid and cook on high pressure for 6 minutes. Quick release the pressure. Remove the meatballs and set aside. Combine the arrowroot with about 1/4 cup of the liquid in the pressure cooker to make a slurry. Once the slurry is smooth add it back to the pot and bring to a boil on the saute function. Cook until the sauce is thickened. I like to serve the sauce and meatballs over baked potatoes.
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.
On March 6th, my blog turns 4 years old. In honor of the occasion, I am going to do something a little different. For the month of March, I am going to feature recipe adaptions from 4 bloggers that have inspired me as a blogger, a cook and on a personal level.
First up, is Chrissa from Physical Kitchness. I found Physical Kitchness last April when I did my first Whole 30. One of the things I love about Physical Kitchness is her quick and easy approach to Whole 30 recipes. You don’t have to make other recipes to include in her recipes. You don’t have to spend hours cooking one meal. I also love that many of her recipes can fall under the heading of comfort food, like her sloppy joe potatoes. They are so yummy and something I can make when I have people over that everyone will like Whole 30 or not. Many of Chrissa’s recipes are so good, you will love them whether or not you ever do a Whole 30.
I love pork loin. I love my pressure cooker. It was inevitable that I would try this recipe when I saw. It is so good and the left over sauce is good eaten with a spoon but you could also use it as a stir fry sauce.
1 tablespoon arrowroot powder + 1 tablespoon water
Preheat the pressure cooker on the saute function. When hot add,the oil. When hot, sear the pork loin, 2 minutes per side on all sides. Add the coconut aminos, pineapple juice, sesame oil, apple cider vinegar, and ground ginger. Lock the lid. Cook on high pressure for 8 minutes. When the timer is up let sit in the pot for about 3 minutes. Release the pressure manually. Remove the tenderloin and let rest while you prepare sauce. Combine the arrowroot with one tablespoon water, mix well to avoid lumps. Add the arrowroot/water mixture to the pot and whisk until the sauce is thickened. Serve with the sauce spooned over the top.
Calling all mini pressure cooker (3 1/2 quarts or less) owners. There is finally someone creating pressure cooker recipes just for you. Christina Lane, of Dessert For Two, is pressure cooking’s newest fan and she is creating small batch recipes for her Instapot mini and sharing them with us.
I really like this recipe because it is almost impossible to find a broth without sugar or soy in it. Why? Why? Why? The batch makes enough for one reasonably sized batch of soup.
Good grief!!! How did it get to be Saturday and I haven’t posted anything? It isn’t that I haven’t been cooking. I think the problem is most of what I have been cooking isn’t mine to share. I was picked to help recipe test for a cookbook that is coming out in the fall. Since the cookbook isn’t small batch I have sooooo many leftovers. I will share more with you when I can. For now I will tell you it is going to be an awesome electric pressure cooker cookbook when it comes out.
In the mean time, I am going to tell you about another cookbook that is already out and you should have in your cookbook library. On Sunday, I picked up a copy of Mark Bittman’s 10th anniversary edition of How To Cook Everything Vegetarian. My love for Mark Bittman is no secret so it was no surprise, I love this book. The book isn’t just a reprint of the original How To Cook Everything Vegetarian. The majority of the recipes are new. The recipes have also been revised to rely less on dairy and cheese to fill out the recipes so many of them can easily be made Whole 30 compliant, which has become important to me. As usual, Mark Bittman’s recipes use ingredients you probably have on hand already.
I noticed two things about this book that are different from his other How To Cook Everything books. First, there are absolutely gorgeous food photography. Mr. Bittman”s other How To Cook Everything books have line drawings. The second thing I noticed about this book is the recipes don’t have as many variations to each recipe as the original How To Cook Everything Vegetarian does. I think this is in line with Mark Bittman’s adoption of a simpler style of eating and in no way detracts from the loveliness of this book. `
Adapted From The 10th Anniversary Edition How To Cook Everything Vegetarian
3/4 lb Brussels sprouts
2 1/2 TBS olive oil
1 TBS lemon juice
1/2 small red onion
1/4 cup dried cranberries, chopped
1/4 cup nuts, chopped
Using a paring knife thinly slice the Brussels sprouts. Transfer the sprouts to a medium bowl. Add a pinch of salt and gently work the salt through the sprouts with your hands. Just left, separate the strands while rubbing the salt through it. Add the olive oil, lemon juice, red onion, cranberries, and nuts. Mix well. Refrigerate at least 1 hour or up to 6 hours.