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.
Taped to the inside of my cupboard doors are 5 recipes. I always keep the ingredients for these recipes on hand for those days when cooking seems like a chore, not a joy. The recipes can be made in 20 minutes or less. The recipes weren’t Whole 30 so I can’t use them on a round. I really missed them. So I decided before I did my second round I would have a Whole 30 version of my fast five. This is what I came up with. At this point, I probably could add many more quick and easy recipes to this list. Like cooking in general, cooking a Whole 30 only has to be as complicated as you want to make it. Find the non Whole 30 recipes for my Fast Five under the title of What to Cook When You Don’t Feel Like Cooking.
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.
The most common question I get when I talk about the Whole 30 is “what do you eat?”. I usually say “Damn good food” and show them my blog. I have posted over 60 Whole 30 compliant recipe adaptions since I did my first Whole 30 in April. I have tons more in my draft pile for me to work on in the coming weeks. The thing that surprised me, as well as most people I talk about the Whole 30 to, is how much food you can eat when you eliminate so much.
Okay, I don’t blame you if you think this recipe sounds a little strange. I did too when I first time I saw it. All I say is trust Mark Bittman, the recipe creator. I have made hundreds, literally hundreds, of his recipes and he will never steer you wrong.
You can see my original, non Whole 30 adaption here.
¾ lb chicken thighs, cut into 1 inch cubes, patted dry
¼ cup arrowroot
2 TBS olive oil
salt and pepper, to taste
1 TBS slivered garlic
¼ tsp cayenne pepper
¼ cup plus 2 tablespoons Whole 30 ketchup
Toss the chicken with arrowroot so it is lightly coated. Put 1 tablespoon oil in a large non stick skillet over high heat. When the oil is hot add the chicken in one layer and sprinkle with salt and pepper. When the chicken is browned on one side toss it and cook until it is just about done, 5-10 minutes depending on the size of the pieces. Transfer to a plate. Turn off heat and let the pan cool for a minute. Add the remaining oil to the pan and turn heat to medium high. Add the garlic and cayenne. Cook, stirring, for about 2 minutes. Add the ketchup and stir; cook until it bubbles then darkens slightly, about 1 minute. Return the chick to the pan and stir to coat with sauce. Taste and adjust the seasoning. Serve over rice.