March – Asian Spiced Chicken Thighs in the Instant Pot

March – Asian Spiced Chicken Thighs in the Instant Pot

Asian Inspired Chicken Thighs in the Instant Pot

Asian Inspired Chicken Thighs in the Instant Pot

The meat section of the store was almost empty, I could tell that the butchers were delving into the very bottom of their freezer or cooler. I bet many of you are experiencing the same situation. I was looking for a family sized package of chicken drumsticks, but there were none to be had. I searched in vain. I wanted to make a recipe from the Frugal Hausfrau for BBQ chicken drumsticks in the Instant Pot. The weather has been mild enough to uncover the BBQ, which I was hoping to do. The recipe made a lot of chicken and leftovers for the week’s lunches would be welcome (it’s always a challenge to figure out lunch and here we are, home all day, every day). As well she has a recipe for making a delicious BBQ chicken chili with the juices left in the pot. It was the winner at our 2020 New Year’s Day chili party.

They did have family sized packages of bone-in, skin-on chicken thighs. Menu change coming up.

In search of a recipe on Pinterest and the www, the only ones I came across were for 4-6 thighs, not the 10 that were in the package. Time to improvise. I think the result was repeatable.

Asian Inspired Chicken Thighs in the Instant Pot

Asian Inspired Chicken Thighs in the Instant Pot – browned in the oven

I didn’t want to go through the trouble of browning that many thighs before cooking, something that every recipe I came across recommended. Why not do that step at the end, a quick roast in a 425 degree F oven would do it. As well, that means the thighs could be cooked ahead and just finished at the end. I was roasting some thick fries at the same time, the oven would already be on. Served with a big salad it was an easy meal with plenty of leftovers.

Salad

Salad with Sweet Candied Pecans

Ingredients:

  • Family sized package of bone-in, skin-on chicken thighs. Trimmed of extra fat and skin.
  • 1/3 cup of honey
  • 4 cloves of garlic, minced
  • 1 inch piece of ginger, minced
  • 1/2 cup of soy sauce
  • 1/2 cup of ketchup
  • 1 tablespoon of sesame oil

Method:

  1. Place the chicken thighs on the rack in your Instant Pot or electric pressure cooker. You can stand them up to minimize overlap but don’t worry too much about it.
  2. Mix the sauce ingredients together and pour over the chicken, trying to coat all of the thighs.
  3. Set the pressure cooker to high pressure, cook for 13 minutes once full pressure is reached.
  4. Use quick release (I put a kitchen towel over the valve so the steam doesn’t spray all over the kitchen).
  5. Open the cooker and remove the thighs.
  6. Preheat your oven to 425 degrees F when you are ready to eat (or heat up your BBQ)
  7. Line the baking sheet with foil for easiest clean up.
  8. Roast the thighs until the skin is brown and crisp, about 15-20 minutes.

Note: Save the juices left in the pressure cooker. Refrigerate them, any fat will come to the surface making it easy to remove. Look for another post about using those juices in an Asian inspired chicken noodle soup.

Asian Inspired Chicken Thighs in the Instant Pot

Asian Inspired Chicken Thighs in the Instant Pot

The recipe is a keeper.

 

 

 

 

January – Curried Carrot Soup in the Electric Pressure Cooker

January – Curried Carrot Soup in the Electric Pressure Cooker

I couldn’t believe how flavorful, creamy, healthy, quick and easy this soup was to make in the electric pressure cooker. Mine isn’t an Instant Pot, which I know is all the rage. But it is very similar and works exactly the same way. You could, of course, make it on top of the stove. It will still be delicious and I will include directions for that as well.

This soup is dairy free, gluten free and vegetarian; qualifying it  it as vegan. The creaminess comes from coconut milk with additional richness and flavor from peanut butter. Curry paste and ginger add a touch of spice.

Curried Carrot Soup

Ingredients:

(serves 4 generously, 6 not so much)

  • 8-10 large carrots, peeled and coarsely chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, peeled
  • 1 inch piece of fresh ginger, peeled and coarsely chopped
  • 1 14-ounce can of coconut milk
  • 1 1/2 cups of vegetarian broth or water
  • 1/4 cup of peanut butter
  • 1 Tablespoon Thai red curry paste
  • Salt to taste
  • Chopped cilantro for serving

Method:

  1. For the electric pressure cooker – add everything to the pot and set the timer for 15 minutes. When done, let it cool down naturally for 10-15 minutes. Then carefully release the pressure. When cool, blend until smooth. Taste and season with salt to taste. Top with cilantro for serving
  2. For the stovetop – saute the onions and garlic in coconut or other oil until soft. Add the carrots, coconut milk, broth, ginger, and curry paste. Simmer gently until the carrots are very soft. Add the peanut butter and stir to melt it. Cool before blending smooth. Top with cilantro.

Curried Carrot Soup

I am going to take this soup to Fiesta Friday #260 hosted by Angie, the co-hosts this week are:

 Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

October – Black Bean Chili in the Electric Pressure Cooker

October – Black Bean Chili in the Electric Pressure Cooker

I could have called this Instant Pot Black Bean Chili, that brand of electric pressure cooker has taken the internet and Pinterest by storm. But my electric pressure cooker is not an Instant Pot, although it works exactly like one. I got it before the craze hit, and it sat in the garage for several years, sadly unused. I was still terrified by the memories of my mothers old pressure cooker sizzling on top of the stove. I was afraid it was going to blow up at any moment, as children she gave us so many warnings to stay away from it. That fear has dissipated, modern electric pots are much safer. But I pull it out mainly for soups and stews, cold weather foods. During the summer it goes back into storage. I just can’t get behind all the Instant Pot recipes on Pinterest that don’t actually save you any time. I’d rather cook things on the stove, grill, or in the oven. There are additional flavors added with those methods. Why go through the trouble of pulling it out of the cupboard and having it take up space on your countertop? Just my rant.

But, beans are a different story and this recipe is a definite time saver. Why? Because you cook the dried black beans from scratch along with the chili. That’s right, no soaking. The whole thing, start to finish, takes an hour. You end up with both perfectly cooked black beans and a delicious chili. Now that is time saving! Even better, it is vegetarian, vegan, gluten free and delicious. All good, eh?

Personally I think this is a perfect meal for Halloween night.

I combined and modified two recipes into one for this dish. The first comes from A Pinch of Yum for instant pot pumpkin walnut chili and the second from Well Plated for Instant Pot Black Beans.

This recipe makes a lot, well over two quarts, so you will have plenty to share or stick in your freezer for nights you don’t want to cook. I love having that kind of meal insurance.

The Pinch of Yum recipe calls for adding 2 or 3 14-ounce cans of black beans at the end. 1 can of black beans is about 2 1/2 cups; 1 pound of dried black beans makes about 5 – 6 1/2 cups of cooked black beans. So I used 1 pound of black beans from the start, adjusting the liquid measurements. Well Plated called for 3 cups of water or broth to a pound of black beans. Using that recipe I found the beans were cooked perfectly, but a little dry to my taste. I wanted something more soupy. Adding a little extra liquid to the Pinch of Yum chili recipe adjusted for that.

There were some other modifications, I left out the bulgur wheat and the pumpkin in the Pinch of Yum recipe; mainly because I wanted something gluten free and didn’t have a can of pumpkin in the pantry (I may try that next time). Feel free to add a 14-ounce can of pumpkin puree at the end, please let me know how and if you like it. Everything is coming up pumpkin in October and November.

I did add the chopped walnuts for texture, they add a meatiness as well as extra protein to the chili. You only need to a salad for this to be a complete meal. Do use some of the recommended finishing options though.

So here goes!

Black Bean Chili

Ingredients:

  • 1 28-ounce can of chopped fire-roasted tomatoes
  • 1 onion, minced
  • 3 cloves of garlic, minced
  • 2 poblamo peppers chopped
  • 1 red pepper chopped
  • 2 chipotle peppers in adobo, chopped
  • 2 cups of walnuts, chopped
  • 1 cup of red lentils
  • 1 tablespoon cumin
  • 1 teaspoon of dried oregano
  • 1 tablespoon of chili powder, mild (or hot if that’s how you like it)
  • 1 tablespoon kosher salt
  • 1 pound of dried black beans
  • 8 cups of water

Method: 

  1. Rinse and pick over the black beans to make sure there are no small stones, drain.
  2. Dump everything in your pressure cooker and give it a stir.
  3. Set it to cook for 35 minutes once you get to high pressure.
  4. Let it release naturally for 25 minutes.
  5. Then release the rest of the steam.

Thin it out with extra water if it seems too thick. Check for salt.

Be sure to dress up the chili and finish it with shredded cheese, avocado, lime wedges, sour cream or plain yogurt, chopped cilantro, crumbled tortilla chips. Let your imagination go wild.

That’s all!

 

Black Bean Chili

Black Bean Chili

Black Bean Chili

This week I am co-hosting Fiesta Friday on Angie’s website. My partner co-host is Deb at Pantry Portfolio. 

Come join in the fun by checking out the posts by a group of talented cooks, gardeners and crafters. And please add your own, read the instructions for posting in order to be considered for the picks of the week.

Have a wonderful weekend everyone and thank you for reading.