Instant Pot Recipes - Homemaker Geek

Bacon wrapped Andoulle Stuffed Chicken Thighs Also IP Black eyed Peas and Brown Rice Medley

ANDOUILLE STUFFED BACON WRAPPED CHICKEN

And…. Here it is! The Ultimate Deliciousness. This can be done in the IP Duo Crisp as well.
Andouille stuffed, Bacon Wrapped, Skin on Chicken Thighs, with
PIP Black eEyed Peas and Brown Rice Medley.
You will need to choose how many you want to do and use equal amounts of each of the following.

INGREDIENTS FOR THE CHICKEN:
Chicken Thighs. Skin on, I used Bone in but you can use De boned. You can also use Boneless, Skinless but it won’t be quite the same.
Andouille Sausage
Bacon.
Mrs Dash Onion and Herb.
Slap Ya Mama seasoning or Tony Chachere’s Creole Seasoning
Evoo for Spritzing

This can also be done in the regular Convection Oven, Instant Pot With Air Fryer Lid, or an Air Fryer ….. If you choose to Bake it this way, Pre heat the Oven. 375°. The cook Time may very at the end.

DIRECTIONS FOR THE CHICKEN:
I deboned and kind of butterflied the Thighs by slicing half way in to the thick part from the inside and unfold it out flat, then wrap it around an Andouille Sausage, then wrap 1 piece of Bacon around it all.
Tuck the Bacon in under itself to hold everything together and set onto a Cookie Sheet or on a Baking Rack in a shallow Pan sprayed with Baking Spray.
Put the tucked in seam side of of the Bacon down.
Spritz the Chicken and Bacon with EVOO and Season with Mrs Dash Onion and Herb on one side, lift the wrapped Chicken pieces one at a time and Sprinkle Slap Ya Mamma Seasoning on the other side, then set it back down onto its seam side.
To Bake in an Oven, Cover with the flexible washable oven liner, ( to prevent splattering). You won’t do this for an Air Fryer.
If your using a counter top Oven no need to Preheat but if your using a regular Oven you should Preheat it now.
Put it into the Oven set at 375°
Set the time for 30.
Scroll down for the Rice and the Peas.

Here is how to make the Black-eyed Peas and Rice.

Instant Pot PIP Black Eyed Peas and Rice Medley
Mixed rice Medley with mixed color Quinoa and Mushrooms.
I chose to do the rice in the bottom of the Instant Pot and the Peas PIP this time. Read directions below.

RICE:
1 c Brown Rice Medly
1/2 c mixed Quinoa.
1 3/4 c Water (it will soak any wetness up after its done as it sits).
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1/2 large Onion chopped.
2 cloves Garlic minced.
1 c Mushrooms sliced.
1 Tbsp Butter

BLACKEYED PEAS:
3/4- 1 c dried Black Eyed Peas.
1/2 lg Onion chopped.
2 cloves Garlic minced.
A few shakes Slap ya Mamma Seasoning or Johnnies Seasoning.
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1 piece Bacon.
3 cups Water.
1 Tbsp Butter

This can be done in reverse in the Instant Pot depending which one you are making more of.
The most goes in the bottom.

DIRECTIONS FOR THE RICE:
Rinse the Rice and Quinoa well and drain well.
Add the rest of the Rice Medley’s ingredients into the Instant Pot. No order.
Stir a little to settle the mix in the Pot
Add a Lotus steamer right into the Rice/Quinoa and Water. See pics.

DIRECTIONS FOR THE PEAS:
In a stainless container, …see pics. I use a flat bottom mixing Bowl or a loaf Pan would work too.
Cull and Rinse the Peas. Drain.
Add the 3 c water.
Add in the rest of Ingredients for the Black eyed Peas and the Tbsp Butter.
Fit Bowl or Container of Peas in the Pot, on top of the Lotus Steamer, or the Long legged Trivet. See pic.
Lid on! Vent to Sealing, set the Time to 18 min Manual/Pressure Cook. This is just to make sure peas get done) QR.

Carefully remove Peas and then the Steamer, fluff rice and serve up.
Oh Yeah!

Crack Chicken Done Right IP

CRACK CHICKEN: Done right. [Package Free]. *TIP: If using Organic Chicken you will increase your liquid in this recipe.

This is less Cream Cheese than other recipes that I have seen and since we try to steer clear of packaged and processed stuff, I made my own dressing mixture.
Also there is enough of the liquid leftover to add it into egg bites or sous vide Egg bites in stead of cream. Delicious.
Use a separate frying pan or sauté in the pot set to Medium High.

For the Seasoning:
I make my own:
For the Ranch type dressing, this usually takes about an hour, but doesn’t have to…you can just toss it together.
1/2 c Plain Yogurt. (Sour cream works too).
1 Tbsp Lemon juice.
1 1/2-2 Tbsp Mrs dash Onion and Herb.
1 Tbsp Italian season.
1 Tbsp Onion Flakes
1 tsp Garlic.
1 tsp Sugar.
2 tsp Low sodium Better than Bullion Chicken
Mix well and let set for a few to combine flavors.
Taste, adjust…?.

1-8 oz pkg Cream Cheese
6 boneless skinless Chicken thighs chopped into 1” pieces (or use bone in and skin on for more flavor and more juice, but you will have to remove the skin and bones after it’s cooked)
1/4 c water (1/2 c for 8qts or Organic) 1/2 c shredded Cheese (save til done)
1 C Bacon crumbles (Save till done).

*I used fresh bone in and skin on thighs and it was more work and more time, but worth it to me.
If using the 6 qt you will need 1/4 c water or broth in the pot along with the Chicken and the juice that it creates while sautéing. If using the 8 q you, will need 1/2 c Water or Chicken broth along with the juice from the Chicken in the Pot.
You can sauté the Chicken right in the pot, if you want to, but you will need to deglaze the pot well after using the liquid mentioned, FOR the pot. To me it is more efficient to just do it in the frying pan set to Medium High.
If your using fresh chopped Boneless Skinless thighs, then sauté them in the Evoo reserving the juice for the pot. Pour it in along with the Chicken. Deglaze the pan with the water or broth that your using for your liquid.
If using Bone in Skin on, brown the Chicken in the Evoo. Both sides. This step gets the juices going, and the skin on adds more flavor. When the Chicken is browned, place the pieces, skin side up. Add all the juices from browning back into the Stainless pot. If using Organic Chicken use 1/4 c more liquid. Put Cream Cheese on thighs …just set the block on top..then the yogurt dressing mixture that you have tasted and adjusted for your liking.
Set pot to Pressure cook or Manual for 6 min. When the pot is done cooking, allow for 20 min NPR at least, even if pin drops.
Open the lid and take some of the juice out, leaving about 1/2-1 c of liquid to be mixed in while shredding the Chicken. You will have about 1 1/2-2 c extra. Save the juice for dipping juice or save it for later as it is a good base for Cream of Mushroom or Cream of Chicken soup, or even to pour into fresh Pasta.
remove the skin and bones from the meat and discard.
Either they of Chicken that you have used, shred it with mixer.
Add the Cheese and Bacon and make sure it’s nice and hot.
Add some juice back in with the shredded Chicken if desired. It should not be too “dippy” or strong.
Serve over Rice, Pasta, on Buns, or like we did with low carb toast.. with Veggie sides. We had Avocado with the center filled with Catsup, sprinkled with S n P , sautéed Zucchini n Summer Squash.

Save this juice for dipping or soups, it freezes well.

Creamy Chicken and Asparagus Enchiladas with White Sauce. IP and Oven

INGREDIENTS:

12 Flour Tortillas, lightly fried, set aside and covered with damp Paper Towel. (Low Carb Or even the flour and corn blend Tortillas work well too.)

FOR THE SAUCE :

5 oz Half and half
10 oz Evap milk
1 Small can Green chilis
1 tsp Cumin powder
2 Tbsp Costco’s Better than Bullion Chicken
1 1/2 c meltable Queso Cheese
1 cup of the Broth from the Chicken

FOR THE FILLING:

6 Chicken Thighs. Non organic (if you use organic, you may need more water like 1/2 cup instead of 1/3) you could even just buy a rotisserie Chicken for this if you want. I used Bone in Skin on, but Boneless Skinless will be much much easier.
2 c chopped fresh Asparagus
4 cloves Garlic minced
1 Onion chopped
1 1/2 Tbsp Chili Powder (I used more than shows in the pic.)
2 Serrano Peppers chopped fine (or less if you want mild)
1 1/2 tbsp Cumin seeds
2 Tbsp Costco’s Better than Bullion Chicken
1/2 block Philadelphia Cream Cheese
1/3 c Water ( yes 1/3 c)
Salt 1/4 tsp
Pepper
1 1/2 cup Cojac Cheese or Mexican Cheese shredded (set aside to assemble filling later)

FOR THE SLURRY: 3 tbsp Corn Starch and a couple of tbsp Water to make the Slurry. Set aside.

But wait, not a typo….please read on..Yes 1/3 c water! You will have a lot of juice from this Chicken, unless it’s Organic, because regular Chicken has Saline Solution injected in it, so the Veggies, Water and Asparagus have enough liquid in them. The Water in the Pot steams and starts sweating the Onion and Asparagus which will give up much of their liquid. The Steam from that will make the Chicken sweat and release more liquid and that makes it seal.

DIRECTIONS:
Add Asparagus and Onion to the bottom of the Pot. Add Water and Chicken, then add the other Ingredients for the Filling except for the Cheese and Corn Starch Slurry.
Put the Lid on the Pot and set the Vent to Sealing. Set manual for 4 min. Then when done, NPR for 20 30 min. I did 25.

While Chicken is cooking, make your Sauce. Add the Milk, Half n Half, Cumin and Chili’s to a Sauce Pot. Add the Queso cheese and heat on Med Low untill it melts in. Set aside.

When Chicken is done, let it cool for a minute. Remove and Shred Chicken with a Fork, or to make it easier use an Electric Beater.

Pour off and reserve all but 1 1/2 c Chicken Broth in the Pot. Store the rest of the Broth for another meal.

Turn Pot OFF and back ON to Sauté,
Use your Slurry to thicken the Broth in the Pot. It Should be thick. Add the Chicken back in. Stir gently.
Let set for a minute on Sauté and stir. Turn the Pot OFF. Mix the Fillings shredded Cheese.
Spoon some filling in tortilla and roll up.
Use a 9x 13 pan, and spoon 1/3 of sauce down in the bottom of the pan. Fit your rolled up enchaladas in. Repeating until the up y’all fit you may have 1 or two left over.

Pour Sauce over Enchiladas and cover.

Bake on “Bake” position if your using the Breville oven. Or just put it in the middle of the regular Bake For 35 min 425° Uncover, add cheese if desired and return to oven turning turn up the heat to 450° for about 10 min. till cheese is melted, and golden browned. Careful, dont burn it. Dont leave.??

Cabbage and Noodles IP

This batch was 6 min with accidental 7 min NPR. Cover photo picture was 4 min, CR

Cabbage and noodles. 6-8 people. This is recipe for a whole bag of noodles. Feeds 4-6 but you can cut in half, or smaller).

Knowing that you can always turn the pot off and back to sauté to cook this Cabbage more if you like it a bit more done than it comes out…Your cook time may vary, depending on how well cooked you want your Cabbage. I like mine all ways but a favorite is for the cabbage to have some body to it. I usually like to start with 4 min and go from there. And if you use regular wide egg noodles, most definitely start with 4 min…. So, for less cooked cabbage, choose 4 min CR (controlled release), open lid, check, stir carefully, and just set the lid back on to finish Pasta. You can even turn to sauté to heat more quickly, For more cooked Cabbage choose 5 min, CR, check, gently stir and set the lid back on. For super soft cabbage, soupy…, choose 6 min, CR, check, gently stir, serve? I accidentally got distracted after setting it for 6 min once, left it for 7 min NPR and ended up with perfect Pasta but the cabbage broke down to soup. Still delicious but definitely done more than I planned for.

INGREDIENTS:

1 lb of Bacon cut up

1 chopped Sweet Onion

2 cloves garlic chopped

1 head of Cabbage rough chopped into 1” pieces

16 oz bag of Pappardelle Noodles , wide Egg Noodles works too.

3 cups Water and 2 Tbsp of Costco’s reduced Sodium Better than Bullion Chicken
Costco’s …its not as concentrated as store bought so if it’s store bought, use 1/2 as much.)

1/2-1 tsp Red Pepper flakes for a little kick. Optional.

INSTRUCTIONS:

I usually sauté the Bacon in a Frying Pan.. faster and easier, doesn’t end up boiling, (you can “sauté” in pot, but it’s faster to do it in a separate fry pan….either way… ) if you do sauté it in the Pot, then drain off all but 3 Tbsp grease and then you must deglaze the Pot with half the water ( get all the browned bits off) before proceeding. Turn the pot off. Continue. I save half the water out to pour over the cabbage in hopes that it will reach the pasta. Also…a hint. If you have the knotted up Pappardelle Pasta (shown in pics) and want totally separated pasta, spray it with Evoo or avacado oil before adding it to the pot …. C pics.( You can also use this little technique with pastas of all types in spaghetti.)

Rule of thumb for cooking Pasta is …4 Oz of noodles to 1 cup water.
So if you have a bag…16 oz…or 1 lb of noodles that’s 4 cups water, but in this case, your Cabbage is going to make a ton of liquid, so is the Onion, so only use…3 c Water. Also, Some Pots are more sensitive than others about the dreaded burn notice, so if your Pot is “THAT GUY”,😂🙄😂, I have altered this recipe for you! Simply deglaze the Pot with half the water and then add the Raw Onions and Garlic along with the Bacon in the Pot first, then add the Pasta, stirring them around into the water get them all wet. The Onions act like a trivet and they start to break down quickly, making more liquid and quicker. Next add Cabbage, dab the Better than Bullion around on the Cabbage, or add it to some water to thin it out then just pour it over the Cabbage, then add the last of the water and do not stir.

Lid on, vent to sealing
Set Manual/Pressure Cook to 4 min for regular bagged Egg noodles, or 5-6 min for Pappardelle or Artisan Pasta, Controlled release. Turn the pot off, Open the lid, gently stir, check pasta. If not done and there is liquid left in the bottom, turn the Pot back on to sauté to finish cooking and soak up the liquid.

To cut recipe in Half :

1 c Water

1/2 lb Bacon

8 0z Pasta

1/2 head Cabbage chopped

1/2 Onion chopped

1 Tbsp Costco’s reduced sodium Better than Bullion Chicken

1/2 tsp Red Pepper Flakes

Sauté Bacon, drain all but 1-2 tbsp fat. Turn pot off. Deglaze with the water, add Pasta, and Onions stir. Add everything else. Don’t stir.
Lid on, Vent to Sealing, Manual 4 min! (Artisan Pastas 6). Then QR, Lid off, stir, turn Pot off, If not quite done, turn to Sauté and sauté until Noodles finish, or if your not in a hurry, just leave the lid on and keep warm. So good!

Navy Bean Soup IP and the switch up for Minestrone IP

This batch has Andouille Sausage in it. Don’t be afraid to switch things up in this soup.
I have added different pictures of different batches with this soup, the bases are the same but the meats are not all the same.

1 8 oz bag of navy beans pre soaked with the 1 hr fast soak method (see below for Dry Beans).
1 Onion chopped.
4 cloves of Garlic minced.
2 ribs celery chopped.
1 carrot chopped.
1 tsp Italian season.
6 cups of Liquid for SOAKED Beans. OR 7 for DRY BEANS. You can use 2 Tbsp Costco’s Better than Bullion Chicken with water (OR you can use all canned/boxed Chicken Broth or even add a 2 cups of Pork and 4 c chicken broth from making Pulled Pork.).
1 bay leaf
A few shakes of pepper (now would be the time to add red pepper flakes if you like it spicy).
1 can Stewed tomatoes chopped
1 Ham-hock or 1 c chopped ham, (sometimes I use Andouille Sausage for a different smokey flavor and some kick)

If using SOAKED beans, Drain Beans first, then add them to the Pot and add the 6 cups liquid mentioned above to the Instant Pot, then toss everything else in the pot. Putt the lid on hit the Soup Button (do QR ).

OR for DRY Beans, sort and rinse, then add them to the pot add 7 cups liquid mentioned above, then everything else.. Press Beans 35 min and then allow a 15 min NPR.

For this Batch I used Pulled Pork for the meat.

To Switch it up to Minestrone,
****for Minestroni soup, to the ingredients
above add All Except the Macaroni.

1/4 tsp Salt.
1/4 tsp Pepper.
1/2 pkg frozen Spinach
1 cut up Summer Squash.
4-6 oz macaroni noodles.
1 1/2 c Chicken Broth.
1 lb chuck roast cut up into small chunks (cook before adding).

Add all except for the Macaroni Noodles

Cook as stated above.
After the soup is done, turn the pot, off and add the macaroni and turn it back on to Sauté, and cook until the macaroni is done.

Note* if you want to hurry the process you can cook the Mac separately in your Mini3 IP or sauce pan, and add it when the soup is done.

There are so many directions to take this …on this batch I used hatch Pepper Andouille Sausage.

Collard Greens and Others or mix them IP

I grow greens in my Garden so I have a tons of opportunity to make them.

Full pot of washed drained and chopped Greens collards or kale. Or a combo of all kinds.

1 chopped Onion
5 cloves garlic crushed and chopped Garlic

6 slices chopped Bacon

1 tbsp Costco’s Better than Bullion Chicken

1 tsp Johnnies seasoning or slap ya mamma for a kick. * you can add red pepper too
a few shakes or more

1 Tbsp butter

3/4 c water

Put the greens and water in the pot first and put everything else on top of the greens.

lid on, vent to sealing, set manual 18-20 min. 15 min Npr.

Lima Beans/Butter Beans IP includes Stove Top instructions

Lima Beans or Butter Beans with Ham Hock
This is a simple side.

Total time 55min.. 10 to pressure 30 to cook 15 NPR

2 tsp Slap ya Mamma season.
2 cloves minced Garlic.
2-3 tbsp minced dry Onion or 1 chopped
1/2 lb lg dry Limas rinsed.
1 Ham Hock.
6 c Water.
2 Tbsp Reduced Sodium ( Costco’s) Better than Bullion Chicken.

Optional ***add red pepper flakes for some kick if you like that.

Put everything in the IP
Lid on
Vent to sealing
Hit Beans or manual and adjust time to 30 min. 15 min NPR
lots of good sopping, so make cornbread or biscuits.

Im serving with oven roasted Asparagus , and Pork on a bed of cabbage, and biscuits. Check out my Biscuits in the Recipes. For the stove top method, see below.

FOR STOVE TOP:

Use what you like….Ham Hock, smoked Turkey Neck, Kielbasa, Andouille Sausage, Or Ham Bone..
Recipe is for 1/2 lb. double it if you like.

1 ham Bone or Hock or your choice of meat. (amount is up to you)
1/2-1 lb Lima’s or Butter Beans (big Limas).
1 chopped Onion (1 c) PER 1/2 lb beans used.
1-2 cloves Garlic PER 1/2 Lb.
1/2 Tsp Italian Seasoning.
1/2 Tsp Old Bay Spice
Water to cover and more as it cooks. You will be simmering them without the lid on so will need to watch them.

Sort and Rinse Beans.
Use a Pot that holds 4 q….6 q or bigger for more Beans.
Cover Beans with Water by 3” and add Ham bone or other Meat, Onion, Garlic, Spices and all ingredients.
Turn the burner to Medium High and Bring the Beans to a Boil, then turn down to a low Simmer. Allow Beans to cook for 3-4 hours. Keep Checking them every half hour to be sure they don’t simmer dry, especially at the beginning because the Beans will absorb a lot of liquid at the start. Add more water as needed.
beans will be soft to mushy when done, remove the bones and take the meat off the bones, mash a few Beans in the pot to make the liquor. Add the Meat back into the Beans. Stop them when they reach a point of softness that you like.

Turn down to simmer when Beans start to swell.

This is how much that you will have in the pot after cooking for 4 hrs and removing meat from the bones…without the ham added back in.

Black Eyed Peas with Greens and Pork. IP and PIP

This Pic above shows the Peas, Pork and Greens all made together in the same Pot for the same amount of time. 30min with 20 min NPR. The Peas naturally stay on the bottom, layer them first then the meat and then the greens.

Also check out my IP Corn Bread Recipes here:
Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
And one more.
Chili with PIP Corn Dog Bread IP
if your interested in my Other Recipes with Greens.
Collard Greens and Others or mix them IP
OR.
Black Eyed (PIP) Peas and Greens IP… and Rice a Roni.

For the Black eyed Peas and Pork….

*Substitute Ham Hock or Bone for the Pork if you like. (But skip the Better than Bullion and Only add 1 tsp Seasoning Salt)

*If you are doing the Greens too and want to do them at the same time and in the same Pot, please read to the bottom before doing them. There are several ways including making the Black eyed Peas, Pork and Greens in the same Pot at the same time. Including Cornbread if you want. All the Recipes are on the website.
The process can be done in reverse as well. Pork and Greens on the bottom and Peas with Bacon in a bowl on top of the Pork and Greens.

This is for the Pork and Peas only:

1 lb Pork Shoulder/Butt cut into 1” wide strips about 6” long seasoned with Johnnies seasoning
1/4 Large Onion chopped.
2 cloves Garlic chopped.
1 heaping tsp…full salted Better than Bullion Chicken
A few shakes Johnnies Seasoning, Slap ya Mamma or Tony Chachere’s Season.
2 cups Dried Black eyed Peas. Culled and rinsed.
5-6 cups water
Note … if your using Costco’s Reduced Sodium Better than Bullion, use a bit more and add more shakes of Johnnies.
Put the Lid on. Vent to Sealing. Set manual and the +20 min.
Allow 10 min NPR, before opening.
If doing Greens at the same time, Have a Plate ready to put the hot Bowl of Peas or Greens on as you take it out.

*If you are going to add the Greens in their own Bowl at the same time, use a long legged trivet and put it down into the Black eye Peas and Pork.
But if you are doing the Pork, Peas and Greens together….. you will only need 5 cups of water to the Peas because the Greens make a lot of their own broth that will be in with the Pork and Peas… make sense?

FOR THE GREENS in a separate Bowl: PIP on top of the Pork and Peas…:
1 bunch Collards or Kale chopped.
2 cloves Garlic chopped.
1/4 Large Walla Walla Sweet Onion chopped.
3 strips Bacon
3 tbsp Butter.
1 tsp of the Fully salted Better than Bullion Chicken, (not Costco).
A few dashes of Johnnies seasoning.
1/4 c Water

Use a stainless steel flatter bottom bowl that will fit about 1 inch or more below the rim of the pot, it is ok if the greens are a little high as long as you can get the lid on well and the vent is not blocked when you lock it on. Use a long handled trivet or create a sling, or have a pot lifter available so that you can get them out to get to the pork and peas on the bottom…….(they will be hot)..so put the bowl on the trivet and add the water to it.
Chop Greens and put about 2/3 of them into the bowl, smash them down, add the rest of the ingredients, then top with the rest of the greens so that as they wilt, they will wilt down into the bowl. Dont worry if some of that juice drips into the pork and Black Eyed Peas.
Put Lid on, vent to sealing, set manual to 20 min. 10 min npr. stir the greens together to get the flavors in them all. Remove Greens bowl and set them aside onto a plate,( they will have their own juice in the bottom).

This Pic above shows the Pork and Greens cooking together in the bottom with the Peas and their liquid in their own stainless bowl put on top of the pork and greens.

This picture above shows that in this batch the pot has black eyed peas and seasoning, bacon, garlic, onion on the bottom then seasoned pork, then the greens, some more onion, garlic, bacon then the long legged egg trivet, then the half recipe of corn bread, covered with a paper towel, 17 min/12 min NPR .

The black eyed peas in this batch were put on top. PIP. See pic below

Black Eyed (PIP) Peas and Greens IP… and Rice a Roni.

Black eyed peas and Greens.

This is basic but you can add hot peppers to it if you like.

You can also make it alll in the same pot using PIP if your not making a ton.
Yall think I’m in trouble with the black eye peas liquid up there so close to the top of the bowl? Nope.. Use a stainless steel bowl. I didn’t have one at the house I was making this at. As the Greens cook, it will cause their level to go down, so, as the greens drop, so will the bowl, but as it drops, the water level in the bowl with peas will also go down because the peas will be absorbing it as they cook, it will go down evenly, so it shouldn’t spill over inside. Not that it will hurt the Greens, but it could dry the peas out too early if it does so you want to pack the greens so that as they wilt they will do so evenly, you could also put a long legged trivet in to be sure that the peas don’t tip.. but the greens should wilt down and drop the bowl straight down into it all.

Recipe.
1 bunch collards chopped.
1 bunch Kale chopped.
4 cloves garlic chopped.
1/2 big Walla Walla Sweet Onion chopped about 1 cup.
3 strips bacon
3 tbsp butter.
2 tsp full salted better than bullion chicken.
A few shakes of johnnies season (1/3 tsp).
1 1/2 c water

Make sure that with the collards, the woody spine is removed.
Rinse and chop Greens and put them in pot
Add the rest and turn it to 20 min. 10 min NPR

BLACK EYED PEAS. PIP.

1 c Onion chopped.
2 cloves Garlic chopped.
2 heaping tsp full salted Better than Bullion Chicken ( Or 1 Tbsp of the Costco kind)
A few shakes Johnnies seasoning, Slap Ya Mama’s or Tony Chachere’s.
2 cups dried Black eyed Peas, culled and rinsed.
5-6 cups water

Note… if your using Costco’s better than Bullion Chicken, use a bit more and add a couple more shakes of johnnies.
Lid on. Vent to sealing. Set manual and the +20 min and let er rip. Do 10 min NPR, before opening.
Taste, and add more Better than Bullion Chicken if necessary.

RICE A RONI. Do this in a Separate pot (better get 2 pots?

1 1/2 cups jasmine rice.
1 c Vermicelli.
1/2 stick butter.
1 c sweet Onion chopped.
1 clove Garlic minced.
2 cups Chicken broth (or water with 2 tsp Better than Bullion Chicken)

Turn pot to sauté, melt butter and add the rice and vermicelli, stir continuously for a few minutes until rice starts to brown, add Onion and Garlic and continue to sauté for a minute and then add the bullion, stir.
Add liquid.
Stir well to get the brown off the bottom.
Turn pot off and then on to manual for 4 min…let it fully NPR, 20 min, fluff with a spatula or spoon.

Cream of Asparagus Soup IP

Cream of Asparagus Soup.
Sometimes I will pressure cook my broken off end pieces in broth in the IP for added flavor. I slice them down the middle before cooking them in Chicken Broth before making my soup. Then I pour the Broth from that through a colander to get just the Broth.. Discard the spent Asparagus ends.

4 cups Chicken Broth (homemade is best, made with vegetables).
1 Onion finely chopped (1 c)
4 c Chopped Asparagus.
1/2 c Mexican Crema.
1/2 c Heavy Whipping cream
Salt and Pepper to taste. Do this after it’s done. Because of the chicken broth and better than bullion.
1/8 tsp Italian Seasoning.
1 Tbsp Costco Better than Bullion Chicken.
1 Tbsp flour and 2 Tbsp milk, Make a slurry.

Turn the Pot on to Manual 5 min. Pour everything except the Whipping cream and Crema in.

Lid on. Vent to Sealing. When it Beeps, let it go for a minute or two and do a QR. Scoop out a Half of the Asparagus. Use an Immersion Blender to blend up the Asparagus. Or just leave them all in and don’t blend it all. Pour the Cream and Crema in and add the Asparagus back in, and stir. Turn pot off and back on to Keep Warm or Slow Cook Medium/Normal for warmer temp. Adjust seasoning…if you think it needs more flavor try more Better than Bullion Chicken.