Your eyes are not deceiving you. There is Stove Top stuffing in this recipe. It’s the only the second recipe in the history of A Solitary Feast to use a pre made product in the ingredient list. I have already had a few complaints about it from friends who preview my recipes, aka come to lunch. They say it’s not being true to my brand, whatever that means. I say it was being true to my stomach. I was hungry, had a pork loin to use, it was too hot to cook. I have never in the history of A Solitary Feast said I don’t use pre packaged foods on occasion. I would be lying if I did. Hot Pockets and I have been having a torrid love affair for years that will never die. I am human. I get tired. I have days where I don’t feel like cooking. On those days, I am all about making things as easy as possible.
The original recipe called for a pre seasoned pork loin but mine was plain. I seasoned it with the rub from one of my favorite oven pork loin recipes but feel free to omit the spices and use your own in equal measure.
Preheat the pressure cooker on the sauté setting. While the pressure cooker is preheating, mix the thyme, oregano, garlic powder, onion powder, and salt, mix well. Rub the herb mixture all over the pork loin. Add 1 tablespoon butter to the liner. When it is melted, add the pork loin and sear for about 4 minutes. Flip the pork loin, add the onions and sear for about 4 more minutes. Pour in the broth. Lock the lid and cook on high pressure for 35 minutes. Natural release. Remove the pork loin and 1 cup of the broth. Add the Stove Top stuffing mix to the liquid remaining in the liner, stir well. Cover, but don’t lock the lid, for 5 minutes. Remove the stuffing. Put the 2 tablespoons of the remaining liquid in a small bowl, add the flour and stir until smooth. Add the liquid you saved back to the liner and add the flour mixture, stir well. Bring to a boil and cook until the mixture gets thick.
Guys, I am so excited! I get to share the recipe I tested for Christina Lane with you today. It’s Mac and Cheese in the Instant Pot. I have to be completely honest, when I first saw this recipe I didn’t have any idea how the heck it was going to turn into mac and cheese with no milk and pasta made in the pressure cooker. I thought this may be the second thing I found not worth making in the pressure cooker. However, I trust Christina so I made the recipe just like we talked about. I am so glad I did because this is awesome. I have made this mac and cheese twice in the last week and I can’t remember the last time I made a recipe twice in one week. The quality of the cheese you use is what makes this dish use the best you can afford. I used my favorite Cabot extra sharp cheddar and Frigro block Parmesan cheese.
After almost 4 years of pressure cooking, I have finally found a recipe that I wouldn’t want to make in my pressure cooker again. Its my recipe for Italian Tomato Sauce. I made it this morning to put over some meatballs for lunch. The sauce wasn’t bad, it just wasn’t as good as when I do it on the stove. I think the problem is in the pressure cooker’s steam filled environment doesn’t evaporate liquid and concentrate the flavors like cooking on the stove top. It also doesn’t save any time doing it in the pressure cooker so I won’t be making Italian Tomato Sauce in the pressure cooker again.
On recipe I make almost daily in my pressure cooker is Dr. Urvashi Pitre’s pressure cooker ice tea. Making tea in the pressure cooker results in a super smooth tea with absolutely no bitterness. I can and do drink this iced tea without any added sugar. This means I have something other than water to drink on my next round of Whole 30. I use Red Rose brand of black tea but you could use any brand you like.
I don’t know how regularly I will be posting for a while. I am in the middle of a huge spring clean. My apartment is getting painted, carpets cleaned, new blinds on all my windows, new light fixtures and possibly new tile in my kitchen and bathroom. My stove is currently sitting, unplugged, in the middle of my very small kitchen. I can get to the pressure cookers on my counter but I can’t get to anything else. Not very motivating to get in the kitchen and get cooking anything for the blog. I will probably be living on tuna fish and sandwiches from Subway for a while. These are two of my favorite things so that won’t be so bad.
Yesterday I found 2 beef roasts in the reduction bin at the grocery store. I don’t usually buy beef roasts because they are way outside my budget. These roasts were over half off so, of course, they came home with me. I am really glad they did. I had forgotten how much I like pot roast, potatoes and carrots. Sometimes simple is really the best.
Preheat your pressure cooker on the saute setting. When hot, add the oil. When the oil is hot, sear the roast on all sides, 3-4 minutes per side. Remove the meat. Add the onion and return the meat to the pressure cooker. In a small bowl, combine the Italian seasoning, garlic and broth; mix well. Pour the broth mixture over the roast. Lock the lid and cook on high pressure 60 minutes. 10 minute natural release. Remove the meat. Add the potatoes and carrots to the pot. Lock the lid and cook on high pressure 4 minutes. At this point you can remove the vegetables and serve the broth in the pot as is or you can dissolve 1 1/2 tablespoons of arrowroot in 3 tablespoons of the broth, until smooth. Add back to the broth in the pot. Using the saute function, simmer until thickened.
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.