Winter Squash in the Pressure Cooker

 

Squash

Butter

Brown sugar

 

 

Cut the squash into pieces that are about 4"x4".  Add 1 cup water (for 6 quart pots) or 1 1/2 cups water (for 8 quart pots) and set the squash pieces on top of the trivet or a steaming rack.  Set the pressure cooker on high for 11 minutes.  Quick release after the time is up. 

 

Spread with butter and brown sugar on top while still warm. 

 

Note: The squash used in the picture is a banana squash.

Seasoned Brown Rice (pressure cooker)

Seasoned Brown Rice

2 c. brown rice
2 1/2 c. hot water
2 Tbs. butter (divided)
2 tsp. dried basil
3 tsp. chicken bouillon , or 3 cubes
1 tsp. onion powder
1/4 tsp garlic powder (generous 1/4)
1/4 tsp. salt
1/8 tsp. oregano

Press saute button on the pressure cooker.  After it is hot, add 1 tbs. butter and the rice. Saute the rice for about 4-5 minutes.  Add the water, 1 tbs. butter, and the spices.  Pressure cook on high 15 minutes.  Let the pressure release naturally.  

Garlic Chicken with Sun Dried Tomatoes (pressure cooker)

Garlic Chicken with Sun Dried Tomatoes

2 lbs. fresh chicken breasts, sliced across the breast so they are thin, and cut into serving sizes
2 cloves garlic
3 tbs. oil
1/2  tsp. salt
2 tsp. Italian Seasoning
1/2 c. chicken broth (1/2 c water and 1/2 tsp. chicken bullion)
3/4 c. whipping cream
1 tsp. Lawry's season salt
1/2 c. fresh Parmesan, grated
1-2 c. fresh spinach, chopped
1/2 c. sun dried tomatoes, chopped

Put the chicken in a Ziploc baggie and pound with a meat tenderizer.  Mix together the oil, garlic, salt, and Italian Seasoning and rub it all over the chicken. If your electric pressure cooker has the saute feature, turn it on and wait a few minutes for it to heat up.  Brown the chicken pieces on both sides.  When they are browned, add in the chicken broth and scrape the pieces off the bottom of the pan.  Set the pressure cooker to high pressure and cook 4 minutes.  Do a quick release once done.

Open pressure cooker and add in the cream and the seasoning salt.  Turn the pressure cooker back on to Saute.  Stir together well and let the cream reduce by half, about 5 minutes.  Add in the Parmesan cheese and stir until it's melted.  Add in the spinach and tomatoes and let it simmer for about 2 minutes.

Serve over your favorite pasta!

Cheese Tortellini Soup in the Pressure Cooker

This recipe is from my friend Tawna Fuller.  She does it in the crockpot. I converted it to just be made on the stovetop (because I never think far enough ahead to do anything in the crockpot), and recently I had great success making it in my Instant Pot. 

Cheese Tortellini Soup

1 lb. hamburger (or sausage)
1 onion
1-3 garlic cloves
6 cups beef broth
1 (28 oz.) can tomatoes, stewed or diced (or 1 quart bottled tomatoes, blended)
1 can tomato sauce
1 cup chopped carrots
1 cup sliced mushrooms
2 cups cubed zucchini
1 cup chopped green pepper
2 tsp. sugar
1/4 c parsley
1 (19 oz, about 4.5 cups) bag frozen cheese tortellini
*Fresh grated parmesan for garnish (optional)

Set the instant pot to sauté.  Brown the hamburger with the onion and the garlic cloves.  Drain the grease.  Cancel the sauté setting.  Add all the other ingredients into the Instant Pot EXCEPT the tortellini and the fresh parmesan.  Set pressure on high for 5 minutes and seal it up.  It will take a long time to come to pressure!  In the meantime, cook the tortellini according to package directions.  When the timer goes off, do a quick pressure release.  Add the cooked tortellini just before serving.  Sprinkle with parmesan.

Note: I have also added the frozen tortellini to the hot cooked soup (after it has de-pressurized) and changed the setting to boil to cook the tortellini for three minutes.  This will save a pan to have to clean up. 
**I hate mushrooms, therefore I have never used them in this soup! But I left them in the recipe because I am sure there are plenty of people (like my husband) who would love them.

Penne Ham Skillet

1 (16 oz)  penne pasta, cooked
2 Tbs. olive oil
 3 tablespoons butter
3 cups cubed, cooked ham
2 cloves garlic
1 medium onion, chopped
1 sweet red pepper, chopped small
1/4 cup fresh parsley (dried is ok)
1 1/2 teaspoon fresh basil or 1/2 teaspoon dried
1 1/2 teaspoon fresh oregano, or 1/2 teaspoon dried
1 can chicken broth
1 tablespoon lemon juice
1/2 cup shredded Parmesan

- heat oil and butter. Add ham, red pepper, and onion. Cook 4-6 minutes. Add garlic and herbs, Cook 1-2 minutes longer.
-stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer uncovered 10 to 15 minutes, (or until liquid reduced to half.)
-add pasta, toss to combine. Sprinkle with Parmesan cheese.

Clam Chowder

Clam Chowder

1/2-1 lb. bacon (cooked and crumbled)
3 cups diced potatoes
1/2 c. chopped onions (sautéed in butter or leftover bacon grease)
1 c. chopped celery

6 Tbs. butter
6 Tbs. Flour
1 quart milk
3 cans clams (undrained)
Salt and pepper

1. Cook bacon and set aside.
2. Sauté the onions in a little butter (or you can use leftover bacon grease), and set aside. 
3. Boil potatoes and celery in salted water. 
4. Meanwhile, melt 6 tbs. butter in a pan, and then slowly blend in the flour with a whisk; avoid lumps.  Mix in half of the milk and cook on medium until it thickens. Do not burn or scald. 
5.  When the potatoes and celery are done (after about 8-9 minutes), drain the water.  Combine all the ingredients together: cooked vegetables, the rest of the milk, the thickened milk, sautéed onions, bacon crumbles, and the 3 cans of undrained clams. 
6. Heath throughout, being very careful not to burn.  Add salt and pepper to taste. 

Cheese Tortellini Soup

This recipe is from my good friend Tawna Fuller. The tortellini used in the pic were from Costco and really good, but they were too big for this soup.  The smaller ones work lots better.

Cheese Tortellini Soup

1 lb. hamburger (or sausage)
1 onion
1-3 garlic cloves
6 cups beef broth
1 (28 oz.) can stewed tomatoes (or 1 quart bottled tomatoes)
1 can tomato sauce
1 cup chopped carrots
1 cup sliced mushrooms
2 cups cubed zucchini
1 cup chopped green pepper
2 tsp. sugar
1/4 c parsley
2 cups frozen cheese tortellini (or more, we like lots more!)
*Fresh grated parmesan for garnish (optional)

Brown the hamburger, garlic, and onion together.  Add all the other ingredients except the tortellini.  Bring to a boil, and then simmer about 20 minutes.  Cook the pasta according to package directions, and then add it to the soup. 

Crockpot directions:
Brown the hamburger, garlic, and onion together.  Transfer to a slow cooker, add all other ingredients except the tortellini.  Cook on high 4-5 hours.  Cook the pasta according to the package directions, drain, and add to soup.  Cook 30 more minutes. 

Note: This is extremely tasty when you add a sprinkle of grated fresh parmesan cheese when serving!