Pressure Cooker Salsa Chicken Burrito Bowls and Tutorial

If you're new to the pressure cooking (Instant Pot) world, I highly recommend Salsa Chicken Burrito Bowls for your first foray into pressure cooking. In about an hour with very little hands-on time, you'll have a perfectly cooked, complete meal made with 5 ingredients. Prepare to be impressed!

Optional toppings of cheese and cilantro shown.  Salt not shown.

Pressure Cooker Salsa Chicken Burrito Bowls

Yield:  4-6 servings

Approximate Total Time:  1 hour, 5 minutes

Electric Pressure Cooker Size:  6 quarts

1.5 - 2 pounds boneless, skinless chicken thighs, fat removed (breast instructions below*)

Salt

1 (16 oz.) jar salsa

1 cup white rice, rinsed**

Water

Optional toppings:  sour cream, cilantro, black olives, cheddar cheese, green onions, avocado, tomatoes, black beans, etc.

Place the chicken thighs or breasts into the inner pot of the pressure cooker and season with salt.  Pour the entire jar of salsa on top. If it seems really thick, add a splash of water to help the pot come up to pressure; stir.  Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right.

In a 1.5 qt. heatproof bowl***, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet.  Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 15 minutes on High pressure.  Once the 15-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 13 minutes.

Remove lid.  Remove bowl of rice and fluff with a fork.  Remove chicken from pot and shred; return to pot. If the mixture has more liquid than desired, select CANCEL, and then select SAUTE.  Cook, stirring frequently, until the liquid reduces to your liking. Select CANCEL to turn off SAUTE feature. Place the desired amount of rice into a bowl and top with chicken and optional toppings.

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Recipe adapted from mealthy.com: https://mealthy.com/cook-smarter/dinner-smarter-salsa-chicken-burrito-bowls-an-intro-to-pot-in-pot-cooking

*1.5 - 2 pounds of boneless, skinless chicken breasts can be substituted if desired.  Increase cook time to 22 minutes.  Approximate total time of recipe will be extended.

**If more rice is desired, increase the rinsed rice to two cups and the water to two cups.  No change in time or size of bowl is needed.

***Because of the high pressure, I recommend a stainless steel bowl for PIP (pot-in-pot) cooking.  This is the one I use:  https://www.amazon.com/Tovolo-Stainless-Steel-Mixing-Quart/dp/B001C0B02E/ref=sr_1_3?ie=UTF8&qid=1539612149&sr=8-3&keywords=1.5+qt+stainless+steel+bowl

Salsa Chicken Burrito Bowls 101:

Place the chicken thighs or breasts into the inner pot of the pressure cooker and season with salt.  Pour the entire jar of salsa on top. If it seems really thick, add a splash of water to help the pot come up to pressure; stir.  Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right:

In a 1.5 qt. heatproof bowl, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet. Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 15 minutes on High pressure.  Once the 15-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 13 minutes:

Remove lid.  Look how perfectly the rice cooked! Remove bowl of rice and fluff with a fork.  Remove chicken from pot and shred; return to pot:

Place the desired amount of rice into a bowl and top with chicken and optional toppings. Enjoy! :)

Wacky Cake

Wacky Cake has no eggs, no milk, no butter...and is mixed and baked in the same pan.  How easy is that?

Wacky Cake

1 1/2 cups flour

1 cup sugar

3 tbsp. cocoa

1/2 tsp. salt

1 tsp. baking powder

5 tbsp. vegetable oil

1 tbsp. apple cider vinegar

1 tsp. vanilla

1 cup water

Preheat oven to 350 degrees.  Mix dry ingredients in an ungreased 8x8 baker.  Make three holes in the mixture.  Pour the oil in one hole, the vinegar in the second hole, and the vanilla in the third hole.  Pour water over everything and mix.  Bake at 350 degrees for 30 minutes. When cool, dust with powdered sugar, top with icing, or leave plain.

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Growing up, my mom made this cake for us all the time.  Sometimes called Depression Cake, it is said that someone during the Great Depression figured out how to make a moist, delicious cake without eggs, butter, or milk as these ingredients were difficult to get.

Grandma's American Goulash

This flavorful skillet meal is perfect for weeknight dinners.  It's easy, fast, and made with pantry ingredients.  

A 28 oz. can of crushed tomatoes is shown.  I use half of it and freeze the remaining portion.

Grandma's American Goulash

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Grandma's American Goulash can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/grandmas-goulash/

Notes:

*I use 1 cup of small shell pasta instead of the macaroni and use 93/7 ground beef.

*Recipe can easily be doubled.

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*If made as written and 93/7 ground beef is used, each serving has:

Crock Pot Lemon Garlic Chicken

The classic combination of lemon and garlic proves it's a winner yet again in this mouthwatering chicken dish.

Crock Pot Lemon Garlic Chicken

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Crock Pot Lemon Garlic Chicken can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/crock-pot-lemon-garlic-chicken

Notes:

*I find I need to use more butter and use 4 tablespoons.

*If you prefer a bold lemon flavor, use 1/2 cup of lemon juice.

This chicken is delicious served over brown rice, and I have 2 foolproof recipes for it!

Perfect Pressure Cooker Brown Rice:   http://www.easyaspiecanbe.com/2019/09/perfect-pressure-cooker-brown-rice.html 

Baked Brown Rice:  http://www.easyaspiecanbe.com/2018/09/baked-brown-rice.html

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Baked Brown Rice

Foolproof, deliciously perfect brown rice...baked in the oven!

 

Baked Brown Rice

Food Network is a wonderful place to find a large collection of chefs' recipes.  Alton Brown's Baked Brown Rice can be found there:  https://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-1944197#!

Notes:

*I recommend Riceland natural long grain brown rice.  No matter what variety, the Riceland brand cooks perfectly every time.

*I use salted butter.

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Rootitoot Cheesecake

Cheesecake is so easily made in a pressure cooker...no water baths, no overly brown tops, no cracks...just pure perfection.

Rootitoot Cheesecake

Yield:  6-8 slices

Approximate Total Time:  26 hours 

       (1 hour, 45 minutes and then 24 hours of cooling time)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website:  https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-cheesecake/

Gail Rose Lam's Cheesecake 101:

A member (Gail Rose Lam) of an Instant Pot Facebook group to which I belong, makes the most beautiful cheesecakes you've ever seen.  She was kind enough to share her technique with me, which is what I used to create the cheesecake in the post photo.  Here are her tips in no particular order along with some I've gleaned along the way:

• I use a 6-qt. pressure cooker.
• Use Nabisco Honey Maid graham crackers for best results.
• I use a Fat Daddio's 6x3 springform pan available here:  https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Springform/dp/B001VEI05G/ref=sr_1_1?ie=UTF8&qid=1536686269&sr=8-1&keywords=fat+daddio%27s+6x3+springform
• Baking or freezing the crust is not necessary.
• Pat crumbs firmly in place using a flat-bottomed glass, measuring cup, or tamper.  Stagger the sides to create varying heights.
• There is no need to warm the filling ingredients to room temperature if you have a food processor.  Put all the cold ingredients (including the eggs) into the food processor at one time and process on high until the sugar is dissolved and everything is incorporated scraping the sides down occasionally.  This will take a few minutes.  No air will be incorporated into the cheesecake filling, so there won't be air bubbles after the cheesecake cooks.
• For the Creme Fraiche layer:  Whisk together the sour cream or yogurt, sugar and vanilla; spread on the hot cheesecake.  Let cool on wire rack for at least one hour. Lightly cover and place in refrigerator overnight. After the cheesecake has cooled for 24 hours, you can remove the sides and use the back of a spoon dipped in hot water to smooth any side or top imperfections.
• I use this jumbo spatula that has a thin metal edge to move the cheesecake to a serving piece:  https://www.amazon.com/Wilton-570-1161-Jumbo-Cookie-Spatula/dp/B003CN5SVI/ref=sr_1_15?ie=UTF8&qid=1536687273&sr=8-15&keywords=wilton+cookie+spatula
• I have two silicone gaskets for my pressure cooker, since the silicone gaskets tend to retain odor.  I use my clear gasket for savory dishes and my red gasket for sweet dishes.

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Pressure Cooker Steel Cut Oats

Perfectly cooked steel cut oats in a little over 30 minutes without babysitting a pot?  It's a snap in a pressure cooker!

Pressure Cooker Steel Cut Oats

Yield:  4 regular or 2 large servings

Approximate Total Time:  35 minutes

Electric Pressure Cooker Size:  6 quarts

1 cup traditional steel cut oats (not quick-cooking)

1/4 tsp. salt

2 1/2 cups cold water

Add all ingredients to the pot and stir to combine.  Close the lid and set the steam vent to sealing.  Pressure-cook for 13 minutes on HIGH pressure.  Release pressure naturally, which will take about 12 minutes.  Open the lid carefully and stir.  Serve with toppings of your choice.

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No-Bake Banana Caramel Cream Cheese Pie

This delightful pie has a crunchy graham cracker crust, bananas, cheesecake-type filling, caramel, and is topped with a sprinkling of pecans.  No one will guess that it has only 322 calories* per slice.  If you prefer, you can make it with full fat ingredients and sugar.  It will still be fantastic!

Pecans not pictured.

No-Bake Banana Caramel Cream Cheese Pie

Marlene Koch is known for her healthy, tasty recipes.  This pie recipe is no exception and can be found here:  http://marlenekoch.com/no-bake-banana-caramel-cream-cheese-pie/

Notes:

*I make my own graham cracker crust using this recipe:    http://easyaspiecanbe.blogspot.com/2014/05/graham-cracker-crust-and-tutorial.html

*I substitute 4 ounces (half of an 8 oz. block) Neufchatel cream cheese, softened, for the cream cheeses listed in the recipe.

*I add 2 tablespoons caramel ice cream topping to the top as well as 1 tablespoon chopped pecans. 

*Pie has 322 calories per slice when made as directed using my graham cracker crust recipe.

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Tomato and Bacon Pie

Savory and hardy, this pie is loaded with flavors and textures. Tomatoes, green onions, fresh basil, and crumbled bacon are layered in a deep-dish pie crust and covered with grated cheese and mayonnaise. It tastes like a BLT...only better!

Flour for pie plate not shown.

Tomato and Bacon Pie

2-3 tomatoes, sliced 1/4" thick (14-18 slices)

Small amount of flour

1 refrigerated pie crust

1/4 tsp. freshly ground black pepper

1/4 tsp. salt 

1/2 cup chopped green onions

1/4 cup chopped basil

4 slices of bacon, cooked and crumbled

1 cup mayonnaise (do not substitute low fat or fat-free)

1 cup shredded cheddar cheese

Line a baking sheet with two layers of paper towels.  Lay the sliced tomatoes in one layer on the paper towels, salt liberally (not the 1/4 tsp. of salt called for in this recipe--use additional salt), and cover with another layer of paper towels.  Let rest for at least 1 hour.  This is an important step as the salt draws the liquid out of the tomatoes. 

Preheat oven to 450 degrees.  Sprinkle a small amount of flour into the pie plate before placing crust in plate.  Follow the one-crust pie instructions on the pie crust box, but before baking, sprinkle a small amount of flour on the top of the crust bottom.  This will help keep the crust from becoming soggy.  Bake at 450 degrees just until the crust is dry looking and beginning to lightly brown, about 10 minutes.  Set aside to cool slightly.

Lower oven temperature to 350 degrees.  Place tomato slices on the bottom of the partially cooled pie shell.  Sprinkle tomato slices with the pepper and salt.  Top with green onions, basil, and crumbled bacon.  In a small bowl, combine the mayonnaise and shredded cheese. Spread the cheese mixture evenly on top of the pie.  I use a 10-inch Fiesta pie plate, and there is just enough for a thin layer.  Bake at 350 degrees for 30-35 minutes.  Shield edges of pie crust if it is browning too quickly.  (Note:  I have never had to shield the edges.)  Remove from oven and let rest for 20 minutes before serving.

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Best Ever Pancakes

Best...pancakes...ever.  Enough said.

Best Ever Pancakes

3/4 cup whole milk (use only whole milk)

2 tbsp. white vinegar

1 cup flour
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

1 egg, beaten

2 tbsp. butter, melted and cooled

Combine milk with vinegar and set aside for 5 minutes.  Mixture will become very thick.  Combine flour, sugar, salt, baking soda, and baking powder in a large mixing bowl.  In a separate small bowl, whisk the egg into the milk mixture. Pour the milk mixture into the dry ingredients and stir gently.  When ingredients are partially combined, stir in the melted butter just until all ingredients are incorporated.  Do not over-mix!  The batter will be very thick and should be lumpy.  Let batter rest while heating griddle.  Resist the urge to stir the batter while it's resting and while making the pancakes.  This is what makes the pancakes fluffy.

Heat a nonstick electric griddle to 350 degrees or set a heavy nonstick skillet or griddle over medium heat.  If your griddle or skillet is not nonstick, lightly grease.  To test the griddle to see if it has reached the correct temperature, sprinkle it with a few drops of water. If the bubbles skittle across the surface and evaporate, the griddle is ready.  

Pour 1/4 cup of batter onto the griddle.  As soon as the batter hits the griddle, use the underside of the measuring cup to gently coax the batter out to a disc about 4-5 inches in diameter.  Cook until bubbles start to appear on the surface and edges are set and appear slightly dry.  Carefully flip with a wide spatula and cook until golden brown on the bottom.  You may have to lower the heat on the second batch to keep it from burning.

Serve immediately or keep warm in a preheated oven.  Set the oven to the lowest possible temperature--not more than 200 degrees.  Place pancakes on a half sheet pan and cover them with a tea towel for up to 20 minutes.  

*Yield:  6 pancakes.  Serves 2.  Recipe can be doubled or tripled.

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Zucchini Pizza Casserole Bake

Zucchini Overload? What better way to use it than in a light-as-air crust covered with your favorite pizza toppings?

Optional pepperoni shown.  I don't use the green pepper called for in the recipe.

Zucchini Pizza Casserole Bake  

Taste of Home has been around for a long time, and there's a reason why!  All the recipes are tested in a test kitchen and feature common ingredients found in most grocery stores.  You can find the Zucchini Pizza Casserole Bake recipe on the Taste of Home website:  https://www.tasteofhome.com/recipes/zucchini-pizza-casserole/

Zucchini Pizza Casserole Bake 101:  

*About an hour before pizza bake preparation, shred zucchini.  Place shredded zucchini in colander; sprinkle with salt.  Let stand for 30 minutes.  Then with your fists, squeeze out moisture and put shredded zucchini on a plate lined with several layers of paper towels.  Cover with more paper towels, and press down to express even more moisture.  Let sit for 10-15 minutes.

*I use pizza sauce instead of Italian tomato sauce.

*After topping the zucchini mixture with pizza sauce, I then top the casserole with pepperoni.

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*If made as written and 93/7 ground beef is used, each serving has:

Twice Baked Potatoes

Take baked potatoes to the utmost level of rich, buttery, cheesy goodness!  I’ve used this twice baked potato recipe for 36 years. It’s so good that I never had any desire to try another.

Twice Baked Potatoes

4 large baking potatoes (about 14 to 16 oz. each)

4 tbsp. butter, cut into several pieces

1/2 cup shredded cheddar cheese

4 tsp. dried parsley flakes

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

1 cup half-and-half

Shredded cheddar cheese

Paprika

Prepare and bake potatoes as directed below.  Let the potatoes sit until cool enough to handle (about 10 minutes).   Cut the top quarter from each potato, discard skin from slice, and put the potato portion of each slice into a large bowl.  (I use a 3 qt. bowl.) Reserving potato shells, scoop out the insides with a spoon and add to bowl. Leave about 1/4-inch of potato lining the shells so that the shells aren't too thin.  

Add butter to potatoes and partially mash with a handheld masher.  Add 1/2 cup shredded cheddar cheese, parsley flakes, salt, pepper, dry mustard, and half-and-half.  Mash until few lumps remain. Pile about 1/4 of the potato mixture into each shell. Place stuffed potatoes on a baking sheet or in a baking dish.  In a preheated 425 degree oven, bake for 20-25 minutes or till lightly browned. Sprinkle with desired amount of shredded cheddar cheese and paprika.  Bake 2 to 3 minutes longer or till cheese melts.

Variations: 1) Add desired amount of sour cream to potato mixture before stuffing shells. 2) Before topping with cheese and paprika, top with some cooked, crumbled bacon.

Baked Potatoes

Microwave:  Scrub potatoes with a brush.  For soft skins, rub with shortening or olive oil.  Prick with a fork at least twice to let steam escape.  Arrange potatoes on paper towels leaving at least 1 inch between potatoes.  Microwave uncovered on high for 15 minutes (in a 1000w microwave). Halfway through cooking time, rearrange potatoes and turn over.  Remove potatoes from microwave and either wrap in foil or place on counter and cover with a casserole. Let stand for 5 to 10 minutes.

Oven:  Scrub potatoes with a brush.  For soft skins, rub with shortening or olive oil.  Prick with a fork at least twice to let steam escape.  On a baking sheet lined with foil, bake potatoes in a 425 degree oven for 40-60 minutes.

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Double Fudge Coca-Cola Cake

Inspired by Cracker Barrel's famous dessert, Double Fudge Coca-Cola Cake has a rich, deep, fudgy taste with an icing that is to-die-for.  

Double Fudge Coca-Cola Cake

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Double Fudge Coca-Cola Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/coca-cola-cake/

Banana Pudding Poke Cake

Poke cakes have been around for a long time, but this version might be new to you.  Banana Pudding Poke Cake is light, refreshing, and easy!

Optional bananas for garnishing not shown.

Banana Pudding Poke Cake

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Banana Pudding Poke Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/banana-pudding-poke-cake?

Banana Pudding Poke Cake 101:

Cake can be made and served on the same day, but for best results, make it a day ahead of time so cake can thoroughly chill and flavors can meld.  Add crushed vanilla wafers and bananas right before serving.

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Red Lobster Pina Colada Dipping Sauce

If you're a fan of coconut shrimp, then you're probably a huge fan of Red Lobster's Pina Colada Dipping Sauce.  This recipe is very similar to Red Lobster's and is said to have come from the Red Lobster website. 

Bottled lemon juice is shown and can be used, but fresh lemon juice is preferred.

Red Lobster Pina Colada Dipping Sauce

1 cup Coco Lopez Cream of Coconut (found in the liquor section)
1 cup sour cream

1/4 cup crushed pineapple, drained

1 tsp. fresh lemon juice

Stir the can of Coco Lopez in case the contents have separated.  By hand, combine sour cream and 1 cup Coco Lopez in a mixing bowl mixing together gently.  Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make the sauce too thin.  Fold the crushed pineapple and lemon juice into the mixture.  Cover and refrigerate for several hours or overnight before serving so flavors can meld.

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Notes:

*Leftover dipping sauce can be frozen for several weeks.  Thaw in refrigerator and stir before serving.

*If you have an air fryer, frozen coconut shrimp is delicious cooked in it and can be found at any major grocery store.  The shrimp pictured are SeaPak Jumbo Coconut Shrimp.  My air fryer is the Paula Dean 8.5 qt. (1700w), and I cook 6-8 shrimp at 400 for 5-6 minutes.  I spritz once with oil and don't turn during cooking.

Garlic Lime Chicken

A sauce of fresh lime juice, honey, and garlic is the finishing touch to these deliciously seasoned chicken breasts.

Two limes are pictured, but only one is needed.

Garlic Lime Chicken

1/8 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/4 tsp. paprika
1/8 tsp. black pepper
1/2 tsp. salt
4 boneless, skinless chicken breasts
2 tsp. canola oil, divided
1/2 tsp. minced jarred garlic
Juice of 1 lime (2 tbsp. of juice)
1/3 cup chicken broth
2 tsp. honey
1 1/2 tbsp. butter or margarine

In a very small bowl, mix together the spices (cayenne pepper through salt).  Wrap the chicken breasts in plastic wrap and place on a cutting board.  Gently pound each breast with a mallet to an even thickness (about 1/2 inch).  Sprinkle each side with the spice mixture.

Heat 1 tsp. of the oil in a large, nonstick skillet over medium heat.  (I use a 5 qt. saute pan and add an additional tsp. of oil.)  Add the chicken and cook for 5-10 minutes on each side until well browned and cooked through. Transfer to a plate and cover with foil to keep warm.

Reduce the heat to low, and add the other l tsp. of oil and the garlic to pan.  Cook for 30 seconds. Whisk in the lime juice, chicken broth, and honey, scraping up any browned bits.  Continue stirring with a whisk and cook for 1 minute.  Add the butter to the pan and whisk into the sauce until it is melted.  
   
Return the chicken to the pan and heat briefly while coating with the sauce.

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*Recipe adapted from kaycee1976.blogspot.com:  http://kaycee1976.blogspot.com/2012/06/garlic-lime-chicken.html