Instant Pot Freezer Fix Chili

 Instant Pot, recipes, weekend cooking
Apr 042020
 

Instant Pot Freezer Fix Chili

1 lb frozen 93% lean ground turkey
1 1/2 cups frozen corn divided
1 can no salt added black beans rinsed and drained, divided, 15 oz
1 can no-salt-added diced tomatoes 14.5 oz
1 cup Water
2 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp smoked paprika
3/4 tsp salt

Place the frozen ground turkey in the Instant Pot and top with the remaining ingredients, reserving 1/3 cup of the corn and 1/3 cup of the black beans for garnish

Seal the lid, close the valve, and set the Manual/Pressure Cook button to 25 minutes

Use a quick pressure release. When the valve drops, carefully remove the lid and stir, breaking up the turkey

Before serving, garnish each portion with the reserved corn (thawed) and black beans

Did I Make Changes?
I didn’t have any Black beans so I used Kidney beans

Like It?
Nope

Why?
It tasted VERY different than any chili we’ve ever had before. I love all the spices in the recipe but the flavor was way too strong for us. If I ever try it again I’ll use less of each spice and maybe add a bit of sugar, since I always add it to my personal chili recipe.

You may love this recipe so if it sounds good to you give it a try, and please let me know what you thought.

Weekend Cooking

Souper Sundays

Instant Pot White Beans with Smoked Sausage

 Instant Pot, recipes
Jan 242020
 

Instant Pot White Beans with Smoked Sausage
(I moved the sausage out of the way so you could see everything else better)

2 tsp olive oil
1 lb smoked sausage cut into 1/2 inch disks, pork or turkey
1 small onion finely chopped
2 carrots diced
2 celery stalks diced
4 cups chicken broth (low-sodium), warmed
1 lb dried small white beans rinsed and picked over, like navy beans
1 tbsp chopped fresh thyme OR 1 tbsp Cajun seasoning

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, brown the cut sausage on both sides. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the sausage back into the pot, add sorted and rinsed beans and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/-keys and program the Instant Pot for 60 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Serve hot, alongside fresh cornbread (optional).

Thoughts
This was quick and easy meal to make. I left the celery out because I didn’t have any and I used Cajun seasoning because I love it and anyway I didn’t have any fresh thyme.

My son doesn’t like his food very spicy so I thought using 1 tbsp of Cajun seasoning might be a little too much for him but decided to give it a try. When I asked him if he liked it he said it was a bit spicy but really good.

My favorite thing about making this recipe in the Instant Pot was that I didn’t have to boil the beans and let them sit for an hour or so. Just pick, rinse, and add to the IP. So easy! So good!

Weekend Cooking

Souper (Soup, Salad & Sammie) Sundays

Instant Pot Baby Lima Beans And Ham

 Instant Pot, recipes, souper sundays, weekend cooking
Aug 312019
 

I found this recipe at The Blond Cook 

So, I finally used my Instant Pot and I LOVE IT! So easy and quick. It only took 25 min. to cook once it came up to pressure.

1 pound dry baby lima beans
4 cups cubed, chopped or shredded fully cooked ham
1–1/2 cups chopped yellow onion
1 tablespoon freshly minced garlic
3 cups chicken broth
4 cups water
1 teaspoon freshly ground black pepper
1 bay leaf
Optional: fresh chopped parsley, for garnish

Rinse and sort beans in a colander, removing and discarding any debris

Place beans and remaining ingredients (except parsley) in the insert of your Instant Pot and stir well to combine

Place the lid on and lock, steam release knob should be set on “sealing”

Cook on manual setting (high pressure) for 25 minutes

Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure

Carefully remove lid and stir

Remove and discard bay leaf.

Garnish with fresh chopped parsley, if desired.

Thoughts
I didn’t follow the instructions 100%. I used chicken bone broth instead of chicken broth and didn’t use the bay leave (I forgot about it even though I stopped at the store specifically to get some), and didn’t use the parsley.

I had baked a ham a few days before so I used the ham bone and cut up a bunch of ham to go in it.

The beans were SO GOOD! Next time I’ll double the recipe because we only got 3 big bowls from them and we like eating them more than one day.

It was easy to store the leftovers in the inner pot that comes with the IP, and I used an Instant Pot Silicone Lid. I love this lid, it’s thick and is a really tight fit.

I’ll definitely be making this recipe again!

Now I need to figure out what to make next!

Weekend Cooking

Souper (Soup, Salad & Sammie) Sundays