Pressure Cooker White Chicken Chili

This recipe for white chicken chili is our favorite by far. Besides tasty, it is so fast and easy and tastes like it's been simmering on the stove for hours.

Pressure Cooker White Chicken Chili

Yield:  4 generous servings

Approximate Total Time:  1 hour

Electric Pressure Cooker Size:  6 quarts

1 pound boneless, skinless chicken breasts (about 3 medium or 2 large), cut into bite-sized cubes

2 (15.5 oz.) cans great northern beans, drained and rinsed

1 1/2 cups chicken broth

1 cup chopped onion (about 1 medium)

2 (4 oz.) cans mild or hot diced green chilies

2 medium garlic cloves, peeled and minced or 1 tsp. jarred minced garlic

2 tsp. dried oregano

2 tsp. ground cumin

1/4 cup heavy cream or half and half

2 tbsp. yellow cornmeal

Salt to taste

Shredded Monterey Jack, Colby, or white Cheddar cheese (about 1/4 cup per serving)

Sour cream (optional)

Mix the chicken, beans, broth, onion, chilies, garlic, oregano, and cumin in the pot.  Lock pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 7 minutes on High pressure.

After the 7 minutes have passed, open the steam vent to release pressure (Quick Release).  Carefully remove lid. Select SAUTE and bring chili to a simmer. Stir in the cream and cornmeal.  Cook, stirring constantly, until the chili thickens somewhat, about 3 minutes. Select CANCEL, and then select KEEP WARM.  Salt to taste and serve with shredded cheese and sour cream if desired.

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*Recipe posted with permission from author Bruce Weinstein.

Recipe from Weinstein, Bruce and Mark Scarbrough.  The Instant Pot Bible. New York, New York: Little, Brown and Company, 2018:  p. 126

Pressure Cooker Grandma Mills' Banana Nut Bread

Banana Nut Bread made in a pressure cooker?  Yes!  This recipe produces a delicious, moist bread with a tender crumb through and through.  No heating up the kitchen and perfect results every time!

Pressure Cooker Grandma Mills' Banana Nut Bread

Yield:  8 servings

Approximate Total Time:  1 hour, 50 minutes 

Electric Pressure Cooker Size:  6 quarts

Jill Selkowitz is a well-respected blogger and cookbook author.  Her website, This Old Gal, has tried and true recipes including this one for Pressure Cooker Grandma Mills' Banana Nut Bread found here:  https://thisoldgal.com/pressure-cooker-grandma-mills-banana-nut-bread/

Notes:

*I use 1/2 tsp. regular table salt instead of sea salt.

*Spray the 6-cup bundt pan with a baking spray that contains flour like Baker's Joy.  

*I lightly cover my pan with a piece of foil sprayed with cooking spray like Pam.  Place the sprayed side down over the pan.  The bread will rise so don't crimp the edges of the foil down tightly over the pan.

*For the 6-cup bundt pan, cook at high pressure for 55 minutes.  After the pressure is released from the pot, remove the bundt pan.  Carefully remove foil and let banana bread rest for 15 minutes.  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.

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Chocolate Fudge Mug Cake

Fudgy, chocolatey, delicious cake for one or two in less than 10 minutes!

Water and whipped topping not shown.

Chocolate Fudge Mug Cake

4 Tbsp. flour

4 Tbsp. sugar

1/8 tsp. baking soda

1/8 tsp. salt

2 Tbsp. cocoa

2 Tbsp. vegetable or canola oil

1 Tbsp. water

3 Tbsp. milk

1/4 tsp. vanilla

2 Tbsp. semi-sweet chocolate chips

Ice cream, whipped cream, or whipped topping (opt)

In a 12- to 16-oz. microwave-safe mug, combine the first five ingredients.  Add the liquid ingredients and stir with a spatula making sure to scrape the bottom of the mug to combine all ingredients.  Stir in chocolate chips.  Microwave for 1 minute, 45 seconds on high.  Let cake rest for a couple of minutes before serving with the topping of your choice.  Serves 1 or 2.

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Bubble Up Pizza

Bubble Up Pizza--5 ingredients, quick to make, and a great alternative to regular pizza! 🍕

Bubble Up Pizza

1 pound ground beef

1 (16 oz.) can refrigerated jumbo biscuits

1 (15 oz.) can pizza sauce

1 (5 oz.) package sliced pepperoni

2 cups (or desired amount) shredded cheese (mozzarella, cheddar, or a combination)

Preheat oven to 375 degrees.  Brown the ground beef, drain, and return to skillet.  Turn off heat under skillet.  Cut the biscuits into 6 pieces by cutting each biscuit in half and then each half into 3 wedges.  Add the can of pizza sauce to the ground beef; mix well.  Add the biscuit pieces and lightly stir to coat.

Spray a 9x13 baker with nonstick spray.  Spread the biscuit mixture evenly.  Top with desired amount of sliced pepperoni.  (I use about a fourth of a 5 oz. package.)  Sprinkle with desired amount of shredded cheese reserving some for the final topping.   Add another layer of pepperoni.  (I use about another fourth of the 5 oz. bag.)  Sprinkle with a light topping of reserved shredded cheese.  Bake at 375 degrees for 30 to 35 minutes.

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If made as written using 93/7 ground beef, turkey pepperoni, 1 cup of mozzarella cheese, and 1 cup of cheddar cheese, each serving has:

Instant Pot Egg Roll in a Bowl

Egg Roll in a Bowl is so simple and amazingly delicious!  Served with wonton chips or rice, it is a healthy, robust meal.  Egg rolls turned inside out...who would have thought?  I also include the recipe for wonton chips and an amazing sweet and sour sauce!

1 1/2 pounds of ground pork is pictured, but I use one pound as called for in the recipe.

Instant Pot Egg Roll in a Bowl

Yield:  4 servings

Approximate Total Time:  Filling:  45 minutes
                                         Wonton Chips:  35 minutes
                                        Filling and Wonton Chips made consecutively:  1 hour 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Sandy Clifton.  Author of Simply Happy Electric Pressure Cooking, she also has a blog called Simply Happy Foodie, which is where the recipe for Instant Pot Egg Roll in a Bowl can be found:  https://www.simplyhappyfoodie.com/instant-pot-egg-roll-bowl/

Instant Pot Egg Roll in a Bowl 101:

1)  I make the recipe as written but use a 16 oz. bag of coleslaw mix.  I don't use the Sriracha.

2)  Before serving, salt and pepper to taste.

3)  I often make the wonton chips earlier in the day to get that step out of the way.  If doing so, it will take about 35 minutes to make them from start to finish.  After cooling, store them in an airtight container.  If I make them at the same time that I do the filling, I start the wonton chips first and then start on the filling.  

4)  You only need half of the 16 oz. package of wonton wraps.  The other half of the wraps can be baked as chips and stored in the freezer for future use if desired.

Wonton Chips

1 (16 oz.) package wonton wraps (found in the produce section)

Nonstick cooking spray (Pam)

Preheat oven to 350 degrees.  Spray 2 baking sheets with nonstick cooking spray.  Cut half of the wonton wraps diagonally so that they form 2 triangles.  A pizza cutter works well for this.  Arrange wonton wraps on the baking sheets.  (See photo.)  Place one tray at a time on the middle oven rack and bake until golden brown.  This will take from 5-10 minutes depending on the thickness of the baking sheet.  Cool before serving.

Sweet and Sour Sauce:  http://www.easyaspiecanbe.com/2020/03/perfect-sweet-and-sour-sauce.html

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If made as written using 80/20 ground pork, low sodium soy sauce, 2 tbsp. toasted sesame oil, and a 16 oz. bag of coleslaw mix, each serving has:

7 wonton chips have 80 calories:

Baked Wonton Chips

Baked Wonton Chips are so easy to make and are perfect to serve with Asian dips and entrees.

Baked Wonton Chips

1 (16 oz.) package wonton wraps (found in the produce section--see photo below)

Nonstick cooking spray (Pam)

Preheat oven to 350 degrees.  Spray 2 baking sheets with nonstick cooking spray.  Cut wonton wraps diagonally so that they form 2 triangles.  A pizza cutter works well for this.  Arrange wonton wraps on the baking sheets.  (See photo.)  Place one tray at a time on the middle oven rack and bake until golden brown.  This will take from 5-10 minutes depending on the thickness of the baking sheet.  After the first two trays of chips have cooled, remove chips from trays.  Wash trays, respray with cooking spray, and bake the remaining wraps.  Cool before serving.  If desired, baked chips can be stored in an airtight container in the freezer for future use.

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Baked Wonton Chips 101:

1)  These are the wraps I buy:

2)  This is how I arrange the wonton wraps on a baking sheet:

100-Calorie Brownie

The heavens opened, and the angels sang when I discovered this recipe!  All natural ingredients, ready to eat in less than 5 minutes, less than 100 calories, and delicious chocolatey goodness to boot.  What more could a person want? ♥️

100-Calorie Brownie

This delectable recipe comes from Brooklyn Farm Girl:  https://brooklynfarmgirl.com/100-calorie-single-serving-brownie/

100-Calorie Brownie 101:

*I use unsweetened applesauce.  Different brands affect the taste of the brownie depending on the apples used.  I personally prefer Wal-Mart's Great Value unsweetened applesauce.

*Any small mug or ramekin that will hold 6-8 oz. will work.

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Instant Pot Detox and Weightloss Cabbage Soup

Once I tried this cabbage soup recipe, I tossed out the one I'd used for almost 40 years!  Flavorful and low in calories (107 per large serving), you can use this recipe for the infamous cabbage soup diet, to detox, or to substitute for a few meals to help speed weight loss.

Instant Pot Detox and Weightloss Cabbage Soup

Yield:  6 servings

Approximate Total Time:  1 hour 

Electric Pressure Cooker Size:  6 quarts

Adventures of a Nurse features some really good recipes...and this is one of them!  😀

https://www.adventuresofanurse.com/instant-pot-detox-and-weightloss-cabbage-soup/

Instant Pot Detox and Weightloss Cabbage Soup 101:

*I chop the onion and slice the carrots and celery into bite-size pieces. I chop the cabbage into smaller pieces than is called for in the recipe, as I like cabbage more tender, and larger pieces will be firmer.

*I use regular chicken broth--not low sodium.

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Rootitoot Real Eggnog Cheesecake

A classic holiday beverage made into a rich and creamy cheesecake is perfect for Christmas!

Rootitoot Real Eggnog Cheesecake

Yield:  6-8 slices

Approximate Total Time:  26 hours 

       (2 hours 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-real-eggnog-cheesecake/

Sweetened Whipped Cream:  I have two whipped cream recipes that I use.  One makes soft dollops of whipped cream and the other (stabilized) makes a firm whipped cream that will hold its shape and firmness for days in the refrigerator.  I used the first recipe below on the cheesecake in this post.

Whipped Cream:    http://www.easyaspiecanbe.com/2013/12/whipped-cream-recipe-and-tutorial.html

Stabilized Whipped Cream:   http://www.easyaspiecanbe.com/2019/12/stabilized-whipped-cream.html

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.
• 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 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.
• Once you remove the lid, you can easily determine if the cheesecake has finished cooking by using an instant-read thermometer to check that the cheesecake has reached 150 degrees F. A few degrees on either side of 150 is fine. If not, relock the lid and cook the cheesecake at High pressure for 5 more minutes, using a 10-minute natural release.
• 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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Stabilized Whipped Cream

Need a whipped cream recipe that stays put?  This is the one!  Perfect for piping on pies, filling cupcakes, or frosting cakes, it will keep its shape for several days without drooping or becoming soft or runny.

16 ounces of cream is shown, but you will only need 8 ounces (1 cup).

Stabilized Whipped Cream

4 tsp. water

1 tsp. unflavored gelatin

1 cup heavy whipping cream

3 tbsp. granulated sugar

1/2 tsp. vanilla

Place a metal, glass, or ceramic 3- or 4-qt. mixing bowl and beaters into the freezer for 10 to 15 minutes. Add the water to a small microwave-safe bowl (like a custard cup), and sprinkle the gelatin on top.  Allow to rest for about 5 minutes.  Transfer the gelatin mixture to the microwave, and microwave until the gelatin is fully dissolved--about 10-15 seconds.  Stir the mixture; set aside to cool to room temperature.  

Add the whipping cream, granulated sugar, and vanilla to the mixing bowl, and with an electric mixer at medium-high speed, beat just until the cream starts to thicken and soft peaks form. Turn the mixer to low speed (very important). Slowly pour in the room-temperature gelatin mixture until well combined. Increase the mixer to medium speed (no higher) and continue mixing until stiff peaks form.

Pipe the whipped cream on your favorite dessert and refrigerate until ready to serve.

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Notes:  

1)  I have a KitchenAid stand mixer, but I prefer to use a hand mixer for whipped cream and meringue.  I feel it gives more control over the end product.

2)  This whipped cream will hold up fine at room temperature for a couple of hours, but it's best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long.

3)  This recipe is best for piping on desserts, piping into cupcakes, or frosting cakes or cupcakes.  If you're wanting to mound piles of whipped cream on a dessert or pie, I suggest the following recipe as the texture is better suited for that purpose.  However, the whipped cream will only stay firm for several hours before starting to soften, and the dessert should be refrigerated the whole time.

http://www.easyaspiecanbe.com/2013/12/whipped-cream-recipe-and-tutorial.html

A coconut cream pie topped with stabilized whipped cream.  

Easy Chocolate Fudge

My friend Marty strikes again with her easy, delicious chocolate fudge recipe!  Fudge can be a finicky candy, but not with this recipe.  No need for a thermometer and no worries about graininess or it being too sweet, either.  It's perfect. ❤️

Easy Chocolate Fudge

3 cups milk chocolate chips

1 (14 oz.) can sweetened condensed milk

1/8 tsp. salt

1 cup chopped pecans or walnuts

1 1/2 tsp. vanilla

Line an 8- or 9-inch square baking dish with parchment paper or wax paper leaving a slight overhang.  Combine chocolate chips with sweetened condensed milk and salt in a large microwaveable bowl.  Microwave at MEDIUM (50%) power for 3-5 minutes.  After one minute, stir mixture with a wooden spoon. (Mixture will be heavy.)  Continue to cook in 30-second increments stirring after each time until melted and smooth.  Stir in the pecans and vanilla.  Spread the fudge evenly in the lined pan with your hand.  Using an offset spatula or the back of a spoon, smooth top.  Mixture will appear very soft and shiny.  Refrigerate for 2 hours.  Lift fudge from pan using the overhang and set on a cutting board.  Remove parchment paper or wax paper and cut into 1-inch pieces.  Store in an airtight container in the refrigerator as this is a soft fudge.

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Note:  See the peanut butter fudge recipe for photos of the prepared pan:  http://www.easyaspiecanbe.com/2019/12/easy-peanut-butter-fudge-and-tutorial.html

Easy Peanut Butter Fudge and Tutorial

My friend Marty is an excellent cook.  When she told me that she had an easy peanut butter fudge recipe that called for only four ingredients, I had to try it, and wow!  It did not disappoint! Thanks, Marty! 

Easy Peanut Butter Fudge

1 cup (2 sticks) salted butter

1 cup smooth peanut butter (do not use natural peanut butter)

1 tsp. vanilla

4 cups powdered sugar, sifted

Line an 8- or 9-inch square baking dish with parchment paper or wax paper leaving a slight overhang.  Place the butter and peanut butter in a large microwaveable bowl.  Microwave on high in 30-second increments stirring after each time until melted and smooth.  Stir in the vanilla.  With a wooden spoon (mixture will become heavy), stir in the sifted powdered sugar one cup at a time.  Spread the fudge evenly in the lined pan with your hand.  Using an offset spatula or the back of a spoon, smooth top.  Mixture will appear very soft and shiny.  Refrigerate for 2 hours.  Lift fudge from pan using the overhang and set on a cutting board.  Remove parchment paper or wax paper and cut into 1-inch pieces.  Store in an airtight container at room temperature for up to one week.

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Easy Peanut Butter Fudge 101:

Spread the fudge evenly in the lined pan with your hand.  Using an offset spatula or the back of a spoon, smooth top.  Mixture will appear very soft and shiny:

Lift fudge from pan using the overhang and set on a cutting board:

Enjoy!

Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole takes a classic holiday recipe and makes it even easier by utilizing your slow cooker to free up oven space.

Salt not pictured.

Slow Cooker Green Bean Casserole

4 (14.5 oz.) cans French style green beans, drained

2 (4 oz.) cans mushrooms, drained (optional)

2 (10 3/4 oz.) cans condensed cream of mushroom soup

1/4 tsp. black pepper

1 (6 oz.) can French fried onions, divided

Salt to taste

Combine green beans, mushrooms, soup, pepper, and 1 1/3 cups French fried onions in a 5- or 6-qt. slow cooker sprayed with cooking spray or lined with a liner if it's not nonstick.  Salt to taste.  Lay a sheet of paper towels across the top of the insert before putting on the lid to catch condensation.  (See photo below.)  Cook on low for 3 hours.  15 minutes before serving, heat remaining French fried onions in a nonstick skillet over medium-low heat stirring often for 10-12 minutes until toasted and fragrant.  Sprinkle over casserole.

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Chicken Bake

This recipe for Chicken Bake has been around for a long time.  It is delicious, hot, and filling and is a perfect weeknight meal since it can be on your table in an hour.

Chicken Bake

1 pkg. (6 oz.) Stuffing Mix for Chicken
¼ cup butter, cut into pieces
1 ½ cups hot water
4 boneless skinless chicken breasts (about 1.5 pounds)
1 (10.5 oz.) can cream of mushroom soup, undiluted
1/3 cup milk or sour cream
 
Mix stuffing mix, butter pieces, and hot water in a large bowl just until moistened; let stand 5 minutes. Spray a 3-qt. shallow baking dish with non-stick cooking spray and place chicken in the middle of the baking dish. (I use an 8x12 baker.) Spoon stuffing around the edges. Mix soup and milk; pour over chicken. Bake at 375 for 35-40 minutes or until internal temperature reaches 165 degrees.

*For a variation, place some Swiss cheese over each breast before covering with the soup mixture.

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**Recipe adapted from backofthebox.com:  http://www.backofthebox.com/recipes/one-dish-meals/stove-top-one-dish-chicken-bake-g.html

Rootitoot Beef Stew

With a pressure cooker, you can whip up a hearty beef stew in half the time it takes on top of the stove.  This recipe is to-die-for and is comfort food at its finest...YUM!

Rootitoot Beef Stew

Yield:  4 generous servings

Approximate Total Time:  1 hour, 35 minutes using thawed stew meat

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. The recipe can be found on Ruth’s website Rootitoot:  https://rootitoot.com/recipes-and-cooking/meats/beef-stew-(with-fresh-or-frozen-beef)/

Rootitoot Beef Stew 101:

*I halve the amount of brown sugar, vinegar, and pepper.

*To ensure tender beef, I increase the cook time to 30 minutes.

*I salt to taste before serving.

*I use a 6-qt pressure cooker and often increase the ingredients by 1.5 so that we have leftovers.  Approximate total time will increase to 1 hour, 50 minutes.

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