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.
If the weather continues to do what it’s doing, I won’t be going home for Christmas for the third time in three years. I am trying not to get down about it because it hasn’t happened yet and a lot can happen in three days. In reality, I am having hard time dealing with the thought. Sigh.
One thing I am doing to deal with the situation is making sure I have a Christmas feast. I am making a duck breast that my friend, Erica, gave me, baked potatoes, three grain medley, a big salad, and a cranberry slump for dessert. If I have to be away from my family for Christmas at least I am going to eat well.
In the liner of the pressure cooker, add the onion, garlic, carrot, farro, broth, bay leaf, basil, salt and pepper. Lock lid and bring to high pressure. Cook for 15 minutes. Quick release and add barley. Lock the lid and bring to high pressure again. Cook for 10 minutes. Natural release.
Over the year and a half I have been pressure cooking I have come to believe you can make any thing in a pressure cooker but never once did it occur to me to make drinks, like tea. Is there anything a pressure cooker can’t do? These recipes make an incredibly smooth and tasty tea. Yes, these are recipes could probably be made on the stove in about the same amount of time as the pressure cooker but I like the idea of dumping everything in the pressure cooker, going to do whatever I need to do and coming back whenever and having my tea ready when I want it.
Two summers ago, I really got into learning how to cook Indian food. I spent the better part of three months finding ingredients and experimenting with recipes from Raghavan Iyer’s amazing cookbook, 660 Curries. Then I got my first pressure cooker and became a little, okay, a lot, obsessed with learning how to work it and what it could do. I sort of fell a way from Indian cooking.
A few days ago, I found Two Sleevers, a blog that features pressure cooker recipes for Indian food. I was destined to fall in love with this site. I chose to try the ground beef Shawarma because I already had all the ingredients on hand and I have been curious about Shawarma ever since I have seen the Avengers.
One of the reasons I like this site is the creator provides recipes for any spice blends she uses. She doesn’t assume we all have access to an Indian store for Indian spice blends. I am always a bit concerned about how spicy a recipe is because I am a wimp when it comes to hot food. This recipe has a nice flavor but no heat.
Pressure cooker: Turn your pressure cooker onto Sauté. . When hot, add oil. When the oil is hot and shimmering, add the minced garlic and sauté for 30 seconds. Add onions and ground beef. Stir while breaking up the ground beef clumps. Break it up well. Add rice, water, cabbage, salt, and shawarma spice. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
Stove top: In a large frying pan, over medium heat, add the onion, garlic and ground beef. Cook until browned, breaking up the meat with a fork; drain any grease. Add the rice, wate, cabbage, salt and shawarma spice. Bring the water to a boil. Reduce heat to a slow simmer and cook until the rice is tender and the water is absorbed, 20-25 minutes.
This week I am posting my Whole 30 Thanksgiving recipes. When I started A Solitary Feast my goal was to show you that just because you are a small household you don’t have to give up Holiday food traditions. This year, I wanted to show you don’t have to give up your Holiday food traditions just because you are doing a Whole 30. When I could , I did straight up adaptions of traditional thanksging recipes like turkey, and mashed potatoes and gravy. When I couldn’t easily do straight up adaptions, I tried to find things that taste so good you won’t mind they aren’t exactly like a tradional holiday recipes, like the stuffing and cranbery sauce. I hope you will find these recipes useful whether you are doing around of Whole 30 or not.
By the way, my camera picked horrible time to be at the repair shop for routine maintenance. I clearly suck at planning these things. But I wanted you to have the recipes even though I don’t have pictures.
From The Complete Slow Cooking For Two cook book Pressure cooking technique by me
(2 ½ to 3- pound) turkey breast
3 garlic cloves, cut into slivers
2 TBS ghee, at room temperature
1 tsp dried parsley
1 tsp dried thyme
½ tsp dried sage leaves
1 tsp salt
¼ tsp ground black pepper
2 onions, sliced
1 cup chicken stock
Poke several holes in the turkey breast with a sharp knife. Push the garlic slivers and parsley into the holes. Rub the tukey with the ghee and sprinkle it with the basil, thyme, sage, salt and pepper. Place the turkey on the trivet in the pressure cooker liner. Add one cup stock to the liner. Lock the lid and bring to high pressure. Cook 3 minutes per pound of turkey. Naturally release the pressure.