Instant Pot Crustless Seafood Quiche (Whole 30)

Have you ever felt like the world is playing a giant practical joke on you? Within an hour of getting to work today I had a baby throw up on me, a customer drop a gallon of milk on one foot and another unrelated customer drop a bottle of sparkling cider on the other.

The mom of that baby was so upset and embarrassed. She really thought I was going to be mad at baby. What bag of dicks gets mad at a baby??? Not this bag of dicks, for sure.

By the time the cider hit the floor, I was laughing so hard I could barely breathe. Sometimes you just gotta laugh at the absurdity of the situation.

I substituted 1/2 tsp basil, 1/4 tsp thyme, 1/4 tsp oregano for the herbes de Provence

Crustless Crab Quiche

Instant Pot Fast and Easy Whole 30 adaptions by me

4 large eggs

1 cup coconut milk

1 TBS nutritional yeast

1 cup chopped scallions

1 tsp black pepper

1 tsp smoked paprika

1 tsp herbes de Provence, see sub above

1/2 tsp salt

8 oz seafood, like shrimp and/Or crab meat

Grease a 7 inch spring form pan well. To help prevent the pan from leaking, sit on a piece of aluminum foil that’s bigger than the pan and crimp it around the bottom.

In a large bowl, whisk the eggs and milk. Add the nutritional yeast, scallions, pepper, paprika, herbs de Provence, seafood mixture and mix well.

Pour the egg mixture into the prepared pan and cover with another piece of foil. Place the trivet in the liner and add 2 cups water. Place the pan on the trivet. Lock the lid and cook for 25 minutes. Natural release for 10 minutes then quick release any remaining pressure.

Remove the pan from the liner and run a knife around the edge of the quiche. Remove the outside of the pan.

At this point, it is ready to eat. I think that it benefits the dish to give it 5 minutes under a preheated broiler.

Instant Pot Magic Chicken Wings (Whole 30)


Every other Sunday I join a group of young guys and play the Marvel tabletop role playing game, like Dungeons and Dragons but with superheroes.  It’s a lot of fun.  Everyone takes turns bringing a little snack food or drink for the other players.  Most of the time it is pure junk food.   I love junk food but when I decided to do another round of  Whole 30 I wanted to bring something the guys would like but I could have too.  I decided on chicken wings because who doesn’t like chicken wings?  It was something compliant I could make ahead and finish at the game place.

I started researching how to make chicken wings and found you could drastically cut the time it takes to make wings if you cooked them in the pressure cooker and then sauce and finish them under the broiler.   The first batch I tried was Nom Nom Paleo’s Magic wings.   Magic Mushroom powder has been a staple in my kitchen since I did my first round of Whole 30 last year.  I use it on everything and love it on everything.  The first batch I didn’t use any sauce, it was just a let the chicken marinated in the Magic mushroom powder for about an hour, cooked them through in the pressure cooker and crisped them up under the broiler.  The wings were so good just as they were but if you wanted to you could use Frank’s Orignal Hot Sauce, not the Franks Buffalo sauce, for sauce and be compliant and serve with Whole Sisters’ Dump Ranch.   You could use Olive You Whole’s BBQ sauce for sauce and be compliant.

Magic Chicken Wings

Adapted from Nom Nom Paleo

2 lbs chicken wings

1 TBS Magic Mushroom power

Place the wings in  bowl that fits in your pressure cooker liner.  Add the Magic Mushroom powder and gently toss with your hands until the wings are coated.  Cover with foil.  Let the chicken marinate in the fridge for at least one hour or up to twenty-four hours. A half hour before you are ready to cook them, preheat the broiler and move the rack to 5-6 inches below the broiler.  When you are ready to cook them, place the trivet in the bottom of the pressure cooker along with a cup of water.  Place the bowl of wings on the trivet.  Lock the lid and cook for 6 minutes.  10 minute natural pressure release.  Remove the wings from the pressure cooker and place them on a sheet pan.  Don’t crowd the wings on the pan or they will steam not get crispy.  Broil them for 10 minutes or until they are crispy.  Don’t leave the kitchen.  The wings go from crispy to burnt quickly.  How long they take depends on your oven.   To use sauce on your wings, take the wings out of the pressure cooker and mix them with the sauce, coating the chicken well.  Place the chicken on the pan and broil 5 -10 minutes.  If you use a sauce, it is even more important to watch them as the sugars in the sauce can go from great to burned quickly.


Instant Pot Mini Monday — Corn On The Cob


My weekend got off to a great start.  Read that statement with a very sarcastic tone of voice.  Friday morning I stumbled into the kitchen and walked through a big puddle of water.  I didn’t think much of it because with my sleep disorder, I often wake up and do things in the middle of the night that I don’t remember doing in the morning.  I figured I got up, dumped some water and went back to bed without cleaning it up.  No big deal.  Turned out it was a very big deal.  When I went to grab the milk for my breakfast it was warm.  Sometime in the night my refrigerator died.  I had to throw out everything in my fridge.

I was so unhappy.  I didn’t have a lot of food in the fridge but I planned my menu around what I had because the  budget is tight this pay check.   Sigh.  Fortunately,  when the maintenance man called my land lord, my landlord told him to open an empty apartment and let me use the fridge down there so I didn’t lose all my frozen meat.   It wasn’t ideal but my landlord was out-of-town so I am not going to get a new fridge until today at the earliest.

I had to do a little revising of my menu until payday but I am not going to starve.  I bought a lot of corn on the cob as my vegetable because it is in season and so cheap right now. I make just enough corn in my pressure cooker for one person for one meal.  I probably wouldn’t do that if I made it in a big pot on my stove.  If you make more corn on the cob then can fit in a single layer in your pot make sure to stagger them so the steam can reach all around the cob.

Instant Pot Corn On The Cob

2 – ? shucked and cleaned ears of corn

1 cup water

Place the trivet in the bottom of the pressure cooker liner. Add the water to the bottom of the liner. Place the ears of corn on the trivet.  You may have to break them in half to make them fit.  Lock the lid and cook for 3 minutes.  Quick release the pressure and carefully remove the corn. 

Instant Pot Mini Monday — Pork Loin, Stuffing and Gravy


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.

Pork Loin, Stuffing and Gravy

Adapted from The Creative Bite

2 TBS butter. divided

1 – 1 1/4 lb pork loin

1 tsp thyme

1 tsp oregano

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 medium onion, diced

1 1/4 cup dry Stove Top Stuffing mix

1 cup chicken broth

1 TBS flour

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. 

Instant Pot Mini Monday — Mac and Cheese


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.

Christina Lane’s Instant Pot Mac and Cheese