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Ode to the Instant Pot

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This machine is incredible…life changing…inspiring…time saving…and overall the best kitchen appliance ever purchased. I put it through a major workout over Thanksgiving break making gallons of bone broth (recipe below) and prepped 20 freezer meals that can be cooked in 20-30 minutes  from freezer to table. I basically cooked dinner for the rest of the year.

Even better, it’s a crazy good deal right now.

Before hearing about the Instant Pot, I did not even know how a pressure cooker worked. A slow cooker cooks food with heat over a long period of time, but in a pressure cooker, food and liquid are sealed and come to a boil. As steam/pressure builds, food cooks faster. The Instant Pot is an easy-to-use multi-functional cooker that works as a pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and saute pan. There are preset programs for cooking soups, meat/stew, rice, beans/chili, porridge, poultry, multigrains, steaming, and slow cooking, as well as dual pressure settings. It is made of a 3-ply stainless steel cooking pot and comes with a steam rack, measuring cup, and serving utensils. Because I never used a pressure cooker before this one, it took some time getting used to the process. I looked to Pinterest for inspiration, converted my slow cooker favorites, and tested a few recipes from The Instant Pot Electric Pressure Cooker Cookbook. When I cooked perfect, easy-to-peel hard boiled eggs and in seven minutes, my mind was blown. Know what else took seven minutes? An entire spaghetti squash. Seriously. The Instant Pot was also great for cooking dinner on those hot summer days when I didn’t want to turn on the oven or stand over the grill. After spending a month with my Instant Pot, I sold my Crock-Pot.

Now we are heading into winter, and my Instant Pot made an amazing batch of bone broth. I bought a bag of beef marrow bones at Whole Foods for our dog shortly before she passed away, and that bag has been in the freezer since July. I threw those on a sheet pan and roasted the bones for 45 minutes at 375 degrees. This is optional, but roasting bones first helps create a broth with richer flavor.

Bone Broth:

Ingredients:

  • 1 onion, quartered
  • 2/3 cup chopped carrots
  • 2 celery stalks, chopped
  • 1 head of garlic, halved
  • bones (marrow bones, soup bones, chicken/turkey carcass, whatever)
  • 2 tbs. apple cider vinegar or lemon juice
  • water

Place vegetables and garlic in the Instant Pot first, then add the bones. Drizzle apple cider vinegar over the bones and let sit for 20-30 minutes; the acid helps extract minerals from the bones. Then fill the pot with enough water to cover the bones, but do not exceed the max fill line. Cover and seal the Instant Pot, select the “Soup” setting, and set the time at 120 minutes. After pressure cooking is done, turn off the Instant Pot and let it naturally release for 15 minutes before venting. Strain the broth and you’re done…maybe.

Instead of bagging and tagging my broth at this point, I returned the strained broth to the Instant Pot and hit the “Saute” button. This brought the pot to a boil and I reduced the broth by approximately 1/3 to create a concentrate. Then I let the broth cool, poured into ice cube trays, and froze to create individual portions that can be reconstituted with hot water through cold and flu season.

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Mic. Drop.

Bone broth contains easily absorbed minerals and amino acids, like calcium, magnesium, phosphorus, arginine, glutamine, and glycine. It supports the immune system to inhibit infections caused by cold/flu viruses and fights inflammation. The gelatin supports proper digestion. It’s the super food my husband hates…but I don’t care, he is still going to drink it and shut up about his man cold.

I followed this same process using the Thanksgiving turkey carcass to make turkey and rice soup. I picked off and chopped what meat remained on the carcass, then used the bones to make stock. Once the stock was strained, I returned it to the Instant Pot and added diced carrots, celery, onion, garlic powder, salt and pepper, two bay leaves, and the turkey meat and simmered for 30 minutes. I added one cup of rice at the end and the entire pot produced three meals worth of soup (dinner for us, dinner for my parents, one for the freezer).

So how can the Instant Pot be improved? Well, I have my eye on accessories at this point…like the Glass Lid and Yogurt Cups. I have also been reading articles about using the Instant Pot for canning, but as much as I love mason jars, that may be too ambitious for me.

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Not-Your-Grandma’s Chicken Casserole

It’s the question as old as time… What’s for dinner? I imagine Adam asked Eve this question in the Garden of Eden. It was muttered by cavemen. Shakespeare spoke it in eloquent iambic pentameter. And it comes out of my husband’s mouth almost daily, slightly less eloquently.

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(Image source: someecards.com)

I had a few ingredients approaching expiration dates in the fridge, namely sour cream and a block of cheese, and thawed chicken to work with. I threw this casserole together on the fly, and it was pretty good. Two of my three kids ate it without too much duress, so that makes it share-worthy.

I used quinoa instead of rice in this casserole for extra keep-you-full protein because I really need to stop stuffing cookies in my face. And wine. And cheese. And potato chips. But I digress… I jumped on the quinoa bandwagon a couple years ago (thanks, Pinterest). Quinoa is a cool superfood as it’s high in protein and an excellent source of riboflavin. The grain is also alkaline-forming, antiseptic, gluten-free, and low on the glycemic index.

Let’s start with the “soup” part. You’ll need:

  • 2 tbs. butter
  • 3 tbs. flour
  • 1/2 cup chicken stock
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 1/4 cups shredded Monterey Jack cheese
  • salt and pepper

Melt butter in a small saucepan. Add flour to create a rue, and let that cook for 90 seconds. Whisk in chicken stock, and when that is combined and smooth, slowly whisk in milk. Let that cook for 4-5 minutes and season with salt and pepper to taste.

That there is my recipe for cream-of-anything soup. I use it for casseroles, chicken pot pie, and anything calling for a can of cream-of-crap.

I transferred that soup to a large mixing bowl and whisked in sour cream, 1 cup of the shredded cheese (I used Sargento’s Garlic & Herb Jack), and 1/4 tsp. each salt and pepper. Then I rinsed out my saucepan to cook the quinoa, which included:

  • 3/4 cup uncooked quinoa, rinsed
  • 1 1/2 cups water
  • 1/4 tsp. salt

Cook the quinoa according to package directions. Just like rice, you bring it to a boil, then simmer covered for around 15 minutes.

While the quinoa simmered, I got the chicken and broccoli ready. The final ingredients you need are:

  • Two chicken breasts, cooked and cubed
  • 10 oz. box chopped broccoli, thawed

I buy chicken in bulk, then freeze it in 2-breast or 3-thigh portions in a rub or marinade. For tonight’s dinner, I used two chicken breasts sprinkled with Wildtree’s Garlic Galore and Absolutely Onion blends; but you can roast plain chicken with salt and pepper, pull it off a rotisserie, or use leftovers. It really doesn’t matter. I microwaved my chicken in a Pampered Chef Deep Covered Baker for 5 minutes, let them rest, and chopped them up.

Add the chicken, broccoli, and cooked quinoa to the soup and cheese mixture in the mixing bowl. Give it a good stir, add salt or pepper to your liking, then transfer to a greased baking dish. Sprinkle the remaining 1/4 cup shredded Jack cheese on top.

Cover with foil and bake for 30 minutes at 350. Remove the foil and bake for an additional 8 minutes.

Dinner. Done.

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I wish I did a topping with breadcrumbs or crushed Ritz crackers. That would have been the piece de resistance. Turn it southwest by using black beans, diced tomatoes and corn, pepper jack cheese, and chicken seasoned with taco seasoning. Go Greek with feta cheese, olives, and chicken with garlic and herbs. Or order a pizza. I always vote for pizza.