Instant Pot Orange Chicken

Instant Pot Orange Chicken is made with orange juice and fresh orange zest for a burst of citrusy flavor!  Much healthier than takeout, this can be on your table in about an hour.

Instant Pot Orange Chicken

Yield:  4 regular servings or 2 generous servings

Approximate Total Time:  1 hour 

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from Sweet&Savory Meals:  https://sweetandsavorymeals.com/instant-pot-orange-chicken/

Instant Pot Orange Chicken 101:

*Zest 2 oranges before starting the recipe.  Oranges are next to impossible to zest if they've already been cut and squeezed.  2 oranges won't provide enough juice for this recipe, so I buy a small bottle of Simply Orange orange juice to supplement.

*Instead of thighs, I use 2 pounds of boneless, skinless chicken breasts, which is about 4 large.  Cook time stays the same.

*I use the 6 cloves of garlic, white wine, and tomato sauce called for in this recipe.

*I use 1/8 tsp. crushed red pepper flakes instead of the Sriracha called for in the recipe.

*To peel ginger, scrape the skin off with the back of a spoon.  Then use a grater to grate it.

*For the slurry, I use 3 tablespoons of cornstarch and 3 tablespoons of orange juice.

*I have two foolproof recipes for white rice.  One uses the microwave, and one uses the pressure cooker:

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

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Pressure Cooker Chili Mac

Dinner in 40 minutes from start to finish?  One pot?  Pressure Cooker Chili Mac is all that and more!

Pressure Cooker Chili Mac

Yield:  6 servings

Approximate Total Time:  40 minutes

Electric Pressure Cooker Size:  6 quarts

1 tbsp. canola or vegetable oil

1 pound lean ground beef (93/7 or 95/5)

1 cup chopped onions

2 cloves garlic, minced or 1 tsp. minced jarred garlic

1 tsp. salt

3 tbsp. chili powder

1/8 tsp. cayenne pepper

1 cup beef broth

1 (28 oz.) can diced tomatoes

1 (15 oz.) can kidney beans, drained and rinsed

2 cups elbow macaroni

2 cups shredded cheddar cheese

Salt and freshly ground black pepper, to taste

Sour cream and extra shredded cheddar cheese for garnish (optional)

Preheat the pressure cooker using the SAUTE setting.  Add the oil, and brown the ground beef and onions.  Stir in the garlic, salt, chili powder, and cayenne pepper, and cook for one minute.  Stir in the beef broth, tomatoes, kidney beans, and macaroni.  Lock the pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL, and then select PRESSURE COOK (Manual) and cook for 5 minutes at high pressure.

After the 5 minutes have passed, open the steam vent to release the pressure (Quick Release).  Carefully remove lid, stir, and then stir in the 2 cups of cheddar cheese.  Season to taste with more salt and freshly ground black pepper.  Serve with sour cream and extra shredded cheddar cheese if desired.

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Pressure Cooker Artichoke Chicken

Artichoke Chicken is a savory dish ready in about 30 minutes from start to finish.  If you like marinated artichokes, you will love this recipe.

One jar of artichoke hearts is shown, but we prefer two.

Pressure Cooker Artichoke Chicken

Yield:  4 servings

Approximate Total Time:  35 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Artichoke Chicken can be found:  https://www.pressurecookingtoday.com/pressure-cooker-artichoke-chicken/

Pressure Cooker Artichoke Chicken 101:

1)  I brown the breasts in a 5-qt. sauté pan on the stove so that I can do them all at once and save time.  I cook them about 3 minutes per side.  They do not get very brown but will cook up nice and tender in the pressure cooker.  I don't season the chicken until I've already cooked one side.  After turning the chicken, I then season the lightly browned top.  After placing the chicken into the pressure cooker, add the drippings, too.

2)  I make my own chicken broth by using chicken Better Than Bouillon.  I use 2 tsp. per 14.5 oz. of water to equal the 14.5 oz. can of broth.

3)  The recipe calls for a 14-oz. jar of marinated artichoke hearts.  I can't find that size locally, but we like more artichoke hearts in the recipe anyway, so I use 2 12-oz. jars.

4)  After the chicken has pressure-cooked, I remove it to a platter so that I have plenty of room to stir the cornstarch mixture into the sauce.  After the sauce has thickened, I stir in the drained artichoke hearts, place the breasts back into the sauce, and serve.

5)  Long grain rice is a great accompaniment to Artichoke Chicken, and I have two easy recipes for it!

Easy Long Grain Rice made in the microwave:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

Click here to print!

Pressure Cooker Old-Fashioned Egg Custard

Sweet, creamy, comforting egg custard is just minutes away in the pressure cooker with no water bath and perfect results every time.

Cinnamon and nutmeg not shown.

Pressure Cooker Old-Fashioned Egg Custard

Yield:  4 servings

Approximate Total Time:  40 minutes 

Electric Pressure Cooker Size:  6 quarts

1 1/2 cups whole milk, divided

7 Tbsp. sugar

1/4 tsp. salt

3 large eggs

1 tsp. vanilla

Ground cinnamon and/or nutmeg

In a microwave-safe bowl, combine 1 cup whole milk, sugar, and salt.  Microwave 30 seconds to 1 minute stirring to makes sure the sugar and salt dissolve.  Stir in the remaining 1/2 cup of whole milk and let cool to room temperature.  Meanwhile, in a 4-cup glass measuring cup or comparable-sized bowl, beat eggs well.  While whisking the eggs, slowly pour the milk mixture into the eggs.  Stir in the vanilla mixing well.

Using a fine mesh strainer, pour the custard mixture through twice.  After straining, pour the custard mixture into 4 glass 6-ounce custard cups.  Cover each custard cup tightly with foil.

Pour 1 cup of water into the pressure cooker pot.  Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet. Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the float valve. If a second trivet isn't available, the other 2 custard cups can be cooked after the first 2 have completed cooking.

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 4 minutes on High pressure.

When the cook time ends, let the pressure release naturally, which will take 6-8 minutes. When the valve drops, remove lid. Select CANCEL. Using tongs, remove custard cups. Uncover. The middle may be a little jiggly, but a knife inserted into the center should come out clean. Allow to cool for at least 15 minutes before serving. Serve hot, warm, or chilled, but just before serving, dust with a light sprinkling of cinnamon and/or nutmeg.

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Pressure Cooker Old-Fashioned Egg Custard 101:

Pour 1 cup of water into the pressure cooker pot.  Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet:

Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the floating valve:

Here are links to the custard cups and trivets I use.  The custard cups can also be found on Amazon, and the trivets can be found at Kohl's, Bed, Bath, & Beyond, and other retailers.

Custard Cups:  https://www.bedbathandbeyond.com/store/product/anchor-hocking-reg-6-ounce-custard-cups-set-of-4/1011303331?keyword=custard-cups

Trivets:  

OXO Bakeware Sling:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=oxo+sling&qid=1554654430&s=gateway&sr=8-1-spons&psc=1

OXO Roasting Rack:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B074G9FGYX/ref=sr_1_1_sspa?keywords=oxo%2Bsling&qid=1554654430&s=gateway&sr=8-1-spons&th=1

Pressure Cooker Chinese Lemon Chicken

Skip the take-out with this lower-calorie version of Chinese Lemon Chicken.  Made in the pressure cooker, it can be on your table in 45 minutes.

Pressure Cooker Chinese Lemon Chicken

Yield:  4 servings

Approximate Total Time:  45 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Chinese Lemon Chicken can be found:  https://www.pressurecookingtoday.com/pressure-cooker-chinese-lemon-chicken/

Pressure Cooker Chinese Lemon Chicken 101:

*Zest one lemon before starting the recipe.  Lemons are next to impossible to zest if they've already been cut and squeezed.

*2 lemons should provide enough juice.  If they don't, add enough bottled lemon juice or water to equal 1/2 cup.

*I have never had success cooking the rice with this recipe as the author suggests.  I prefer to cook rice using one of these simple methods that turn out perfectly every time!

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html 

Click here to print!

Pressure Cooker Chinese Lemon Chicken calories per serving without rice:

Pressure Cooker Ham & Beans

Ham and beans ready to eat in little over an hour with no adding water or tending to the pot?  Depending on what method you choose...absolutely.

Water not shown.

Pressure Cooker Ham & Beans

Yield:  6-8 servings

Approximate Total Time:  
Soak Method: Soaking: 8-12 hours Cooking/Finishing: 1 hour, 20 minutes
Quick-Soak Method: 1 hour, 50 minutes
No-Soak Method: 2 hours

Electric Pressure Cooker Size:  6 quarts

Soak/Quick Soak Method

1 pound dried pinto beans
Water
1 tbsp. Crisco, lard, or vegetable oil
1 1/2 cups of cooked, diced ham*
Salt and pepper to taste

Soak Method: At least 8 hours before cooking, sort the pinto beans, removing broken beans, stones, and dirt. Rinse the beans, and put them into a large container. Add 8 cups (2 quarts) of water. Let the beans soak for 8-12 hours. Finish with Cooking Method described below.

Quick-Soak Method: Sort the pinto beans, removing broken beans, stones, and dirt. Rinse the beans, and put them into the pressure cooker pot. Add 6 cups of water. Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 2 minutes on High pressure. Once the 2-minute cooking cycle is complete, allow the pressure to release naturally for 10 minutes, and then open the steam vent to release the remaining pressure (Quick Release). Finish with Cooking Method described below.

Cooking Method: Drain the pinto beans, rinse, and add to the pressure cooker pot. Pour in 5 cups of water, and stir in the Crisco. Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 20 minutes on High pressure. Once the 20-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 24 minutes.

Remove lid. Stir in ham. If broth is too thin for your liking, select CANCEL, then select SAUTE, and adjust so it's on the "More" or "High" setting.  Cook and stir until broth is the desired consistency. Select CANCEL, and then select KEEP WARM. Salt and pepper to taste.

No-Soak Method

1 pound dried pinto beans
Water
1 tbsp. Crisco, lard, or vegetable oil
1 1/2 cups of cooked, diced ham
Salt and pepper to taste

Sort the pinto beans, removing broken beans, stones, and dirt. Rinse the beans, and put them into the pressure cooker pot. Add 6 cups of water, and stir in the Crisco. Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 70 minutes on High pressure. Once the 70-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 20 minutes.

Remove lid. Stir in ham. If broth is too thin for your liking, select CANCEL, then select SAUTE, and adjust so it's on the "More" or "High" setting. Cook and stir until broth is the desired consistency. Select CANCEL, and then select KEEP WARM. Salt and pepper to taste.

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*If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1 1/2 cups.   The remaining ham can be frozen for the next pot of beans.  :)

Cornbread is the perfect side for ham and beans, and I have an easy, delicious recipe for it that can be made while your beans are cooking!

Cornbread: http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html

Why should you soak beans?  An article published by The New York Times tells you everything you need to know about storing and cooking beans.  "Soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest."

Adding a fat not only adds flavor, but it will keep the foam from clogging the vent.  To read the whole article, click on this link:  https://cooking.nytimes.com/guides/21-how-to-cook-beans?regi=1&join_cooking_newsletter=true&register=google

Instant Pot Brownies

Extremely fudgy, decadent, and rich, these brownies have the added bonus of not heating up the house, since no oven is needed!

Instant Pot Brownies

Yield:  16 servings

Approximate Total Time:  2 hours, 10 minutes including cooling time

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from The Foodie Eats:  https://thefoodieeats.com/instant-pot-brownies/

Notes:

*Instead of a 3-inch trivet, I use an OXO sling and the trivet that came with my Mealthy Multipot, since the Mealthy trivet is taller than the Instant Pot trivet.  This allows the brownies to rest higher in the pot while allowing easy removal with the sling.

*The OXO sling can be purchased at local stores as well as Amazon:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=OXO+sling&qid=1555859043&s=gateway&sr=8-1-spons&psc=1

Pressure Cooker Monkey Bread

Monkey Bread...cinnamon-y sweet, buttery, sticky deliciousness!  

Pressure Cooker Monkey Bread

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

1/3 cup chopped pecans (optional)

1/3 cup white sugar

1 tsp. cinnamon

1 (16 oz.) can refrigerated jumbo buttermilk biscuits

6 Tbsp. butter

1/2 cup brown sugar

1 1/2 tsp. cinnamon

Spray a 6-cup bundt pan with a baking spray that contains flour like Baker's Joy.  Scatter half the chopped pecans in the bottom of the bundt pan. In a small bowl, stir together the 1/3 cup white sugar with the 1 tsp. of cinnamon.  Cut the biscuits into 6 pieces by cutting each biscuit in half and then each half into 3 wedges.  Roll each biscuit piece in the cinnamon/sugar mixture.  (Discard any remaining mixture.)  Place half of the biscuit pieces (24 pieces) into the bundt pan.  Scatter the remaining chopped pecans on the biscuit pieces.    

In a small saucepan over medium heat, melt the butter, 1/2 cup brown sugar, and 1 1/2 tsp. cinnamon together stirring constantly.  When the mixture comes to a boil, boil for one minute and remove from heat.  Pour a little less than half the mixture over the biscuit pieces.  Place the rest of the biscuit pieces into the bundt pan, stir the remaining butter mixture well, and then pour the butter mixture evenly over the top.  Loosely cover the pan with foil.

Pour one cup of water into the pressure cooker pot.  Place trivet in pot and place covered bundt pan 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 25 minutes on High pressure.

When the 25-minute cook time ends, let the pressure release naturally for 15 minutes, and then open the steam vent to release any remaining pressure (Quick Release).  Should the float valve drop before 15 minutes is completed, leave the pot sealed for the full 15 minutes.  

Using oven mitts, remove the bundt pan from the pressure cooker pot.  Remove foil.  To unmold, place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tightly to the pan.  Break pieces off and eat like a monkey! 🐒

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Note:  I highly recommend this bundt pan and this sling (trivet).

Bundt Pan:  (hand-washing recommended)  https://www.amazon.com/Nordic-Ware-51322RD-51322-Multicolor/dp/B00IOYJ186/ref=sr_1_3?keywords=6-cup+bundt+pan&qid=1578863590&sr=8-3

Sling:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=oxo+sling&qid=1578863718&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExU1BGUUkzT1YyQjYxJmVuY3J5cHRlZElkPUEwNDYxNTk2MVhPRURTUUxUUVUwSCZlbmNyeXB0ZWRBZElkPUEwNDAzMDI0MzNVMDIxQldCRjVQQiZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Instant Pot Sweet and Sour Chicken

Tender chicken, succulent pineapple, bell peppers, and a delicious sweet and sour sauce make up this recipe at about half the calories of breaded sweet and sour chicken!

Instant Pot Sweet and Sour Chicken

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from Sweet&Savory Meals:  https://sweetandsavorymeals.com/instant-pot-sweet-sour-chicken/

Instant Pot Sweet and Sour Chicken 101:

*Instead of thighs, I use 1.5 pounds of boneless, skinless chicken breasts, which is about 4 medium or 3 large.  Cook time stays the same.

*Vegetable or canola oil can be used.

*I use 1/8 tsp. crushed red pepper flakes instead of the 1/2 tsp. called for in the recipe.

*I buy a 20 oz. can of pineapple.  That way, I have plenty of juice and can add a bit more pineapple to the recipe.

*I add one chopped green pepper and one chopped red pepper to the recipe for variety and color.

*I do not use sesame seeds as garnish.

*To peel ginger, scrape the skin off with the back of a spoon.  Here is a video showing how to mince ginger:

https://www.youtube.com/watch?v=iWqNo5DnjtA

*I have two foolproof recipes for white rice.  One uses the microwave, and one uses the pressure cooker:

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

Click here to print!

*If made as written using 1.5 pounds of chicken breasts, each serving (without rice) has:

Pressure Cooker Chicken Spaghetti with Spinach and Tomatoes

Chicken Spaghetti with Spinach and Tomatoes is a healthy, colorful, quick, and delicious all-in-one meal made in one pot.  Add some garlic bread, and this meal will be on your table in about 45 minutes.

Parmesan cheese for topping not shown.

Pressure Cooker Chicken Spaghetti with Spinach and Tomatoes

Yield:  4 servings

Approximate Total Time:  45 minutes

Electric Pressure Cooker Size:  6 quarts

2 tbsp. olive oil

1/2 cup chopped onion

1 tsp. minced garlic

1 boneless, skinless chicken breast, cubed

2 cups water

1/2 cup oil-packed, sun-dried tomatoes

1 (14.5 oz.) can diced tomatoes, drained

1/8 to 1/4 tsp. crushed red pepper

1 tsp. salt

1 tsp. Italian seasoning

1 tbsp. dried oregano

8 oz. spaghetti or linguine

2 cups fresh spinach

Shredded or grated Parmesan cheese

Add the olive oil to the pressure cooker pot, and select SAUTE. Once the oil is hot, add the onion and cook until the onion is softened. Add the garlic and stir. Add the cubed chicken and cook on all sides until no longer pink--about 4 minutes. Add the water, sun-dried tomatoes, diced tomatoes, crushed red pepper, salt, Italian seasoning, and dried oregano; stir. Break the spaghetti in half, and arrange it in a criss-cross fashion like Pick Up Sticks on top of the mixture. (See photo below.) Then press the spaghetti into the sauce to submerge it as much as possible.

Lock pressure cooker lid in place and set steam vent to Sealing. Select CANCEL, select PRESSURE COOK (Manual), and cook for 9 minutes on High pressure. Once the 9-minute cooking cycle is complete, open the steam vent to release pressure (Quick Release).  Carefully remove lid. Stir spaghetti, add spinach, and then stir until the spinach is wilted. Serve with shredded or grated Parmesan cheese.

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Note: Break the spaghetti in half, and arrange it in a criss-cross fashion like Pick Up Sticks on top of the mixture. This will reduce clumping:

If made as written, each serving has:

Instant Pot Pineapple Chicken

Instant Pot Pineapple Chicken is easy and has incredible flavor!  In about an hour, you will have a meal that will rival any Chinese restaurant's version.

Slivered almonds not shown or used in recipe.

Instant Pot Pineapple Chicken

Yield:  6 servings

Approximate Total Time:  1 hour 

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from Sweet&Savory Meals:  https://sweetandsavorymeals.com/instant-pot-pineapple-chicken/

Instant Pot Pineapple Chicken 101:

*Instead of thighs, I use 2 pounds of boneless, skinless chicken breasts, which is about 4 large.  Cook time stays the same.

*I use 1/8 tsp. crushed red pepper flakes instead of the 1 tsp. called for in the recipe.

*To peel ginger, scrape the skin off with the back of a spoon.  Here is a video showing how to mince ginger:

https://www.youtube.com/watch?v=iWqNo5DnjtA

*For the slurry, I use 3 tablespoons of cornstarch and 3 tablespoons of pineapple juice.

*Toasted sesame seeds are very easy to make!  Add the desired amount of sesame seeds to a dry skillet.  Toast over medium heat until lightly browned, stirring occasionally.  Watch carefully to avoid scorching.

*I have two foolproof recipes for white rice.  One uses the microwave, and one uses the pressure cooker:

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

Click here to print!

Pressure Cooker Crustless Meat Lovers Quiche

Packed with bacon, sausage, and ham, this crustless quiche is SO GOOD!  Made in a pressure cooker, there is little hands-on time, no heating up of the kitchen, and perfect results every time.

Pressure Cooker Crustless Meat Lovers Quiche

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Crustless Meat Lovers Quiche can be found:  https://www.pressurecookingtoday.com/pressure-cooker-crustless-meat-lovers-quiche/

PC Crustless Meat Lovers Quiche 101:

*Spray your 1-qt. soufflé dish or 7-inch cake pan with a cooking spray like Pam before adding the meat and cheese.

*I substitute 3 tablespoons of real bacon bits in place of the 4 slices of bacon.

*If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1/2 cup.   The remaining ham can be frozen for future use.

*There will likely be condensation on top of the quiche once you remove the foil.  Lay a paper towel on top of the quiche to absorb the moisture.

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