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2 tsp Johnnies Seasoning or something like Lowery’s
1 c Melted Butter
1/2- 1 c Sautéed Onion ( I like 1)
1 c (if using the IP) or 2 c Beef Broth (homemade is better made with vegetables added)
8 oz Crimini Mushrooms sliced
3/4 c tomato juice
1/2 c cooking Sherry
1/4 c flour and 1 Tbsp Corn starch for shaking meat in before sautéing..
1 c sour Cream Season the meat with Johnnies or Lowery’s… if you like a bit of kick, you can use Slap ya Mamma or Tony Cachers Creole, or a combination of all. I mix them.
Add the flour and corn starch to a gallon sized baggie and add the meat and shake it up to coat well.
In a frying pan, fry up the meat in batches, in the butter until nice and brown, while it’s browning (you can Layer the onions on the bottom of the IP, then the Mushrooms, don’t stir) then add the fried Meat. Deglaze the frying pan with the Sherry, and broth.
Pour over meat, and pour the tomato juice over the meat.
Don’t add the sour cream until done.
Set Manual for 15 min, and do NPR for 15 min. QR the rest out, and open lid.
Turn the pot off and on to sauté med or normal. Stir up your sour cream and add some of the meat mix and broth to the s c first to thin it out before adding it into the meat mixture. Heat until it starts to bubble, and turn off and back to Keep Warm or Slow Cook Normal for warmer temp.
*If making this in the Oven, use a Dutch oven to brown the meat and add everything to that (using 2 cups beef broth instead of the 1 c that you use in the IP)…put into the Oven and cook at 350° for 1 1/2 -2 hrs before adding the sour cream.Serve over Egg Noodles. Or rice…
1 c chopped Carrot or 1 1 1/2 c chopped Celery or 2 ribs. 1 1/2 c chopped Onion. 2 c Chopped White Potatoes into 1/2” squares. 4 slices bacon. 1 lb Seafood Medley Mix …thawed ..reserve liquor (hold seafood til end). 2 6 oz can Clams with juice. (Hold the Clams with the Seafood Medely until the end). 1/2 tsp Salt. 1/4 tsp white Pepper. 1 Tbsp Ghee or Butter. 1 tsp Costco Better than Bullion Chicken. 1 Tbsp Corn Starch. 1 1/2 Tbsp flour. 1/2 c Mexican Crema. 1/2 c Cream
Optional: 1 small Leek, very thinly sliced
Note: You can also add evaporated Milk after.
For another version of Clam Chowder click link Clam Chowder IP
Thaw the Seafood Medley, save any liquor from them.
Turn pot to Sauté, more.. add the Ghee.
Sauté the Bacon, until it brown a tad, leave the grease in…toss in the Onion, Celery, Carrot, Garlic..and just the Clam juice. Hold the Clams out until the end.
Add the Salt and Pepper, stir then put the potatoes on top…Sprinkle the flour and cornstarch evenly on top of the potatoes. Try not to clump it, Don’t Stir! Turn the Pot Off then back on.
Notice the flour and cornstarch sprinkled on top…it will thicken the chowder when it’s done…just stir it in.
Set Manual 3 min, Lid on, Vent to Sealing. When it beeps, give it 2 min Npr then QR the rest.
Open and stir. Add all the Seafood and let the pot come to a boil and immediately add the cream, heat, but don’t boil….stir again, and taste it… Adjust the taste if desired.
Can be doubled. This was made in my 8 q pot, so you know that the liquid is enough. You May need about 1/2 c more liquid for the 10 q. * I have an alternative Recipe for Mushroom Cream Sauce if you would rather use canned cream of Mushroom Soup type….that can be used with this recipe for extra creaminess without full size Mushroom slices. you can chop them up really fine if you want. you would add about 1 1/2 cup of the mixture to the top of the meat and add 1 min to the cook time . Add Sour cream after cooking as usual. see link here. http://Mushroom Cream sauce.
INGREDIENTS: 1 lb Chuck Roast or Steak, cut into 1/2” x 1/4” x 3” strips, (you can use Hamburger too). 1 1/2 Tbsp Flour to coat the Meat. EVOO 2 Tbsp. 1 whole chopped sweet Onion. 2 c. (This adds Liquid to the pot as it cooks down.) 1 large clove Garlic minced. (1 Tbsp ish) 8 Oz Crimini Mushrooms sliced. 1/2 c Red Wine. 1/4 c Chicken Broth or Water. Salt and Pepper. 1 1/2 tsp Johnnies Seasoning Salt or equivalent. 1 Tbsp Costco’s Low sodium Better than Bullion Chicken if desired. 1/4 c Water to deglaze Fry Pan 3/4-1 cup sour Cream. (Add at the end) 6 oz wide egg Noodles, or Pappardelle Noodles. see below.
Make sure that you get some of the meat nice and brown.
DIRECTIONS: In a plastic bag add the seasonings and Flour. Add the Meat and shake it with the seasonings and Flour…. then using a Frying pan, using 2 Tbsp Evoo, Brown the Meat on Med Hi until nice and brown, Emphasis on the Brown. This is where your flavor comes from. …That and the Wine. The Wine also tenderizes the Chuck. Taste the Meat to see if it needs more seasoning, add salt and pepper after its cooked, when you taste it then. Meanwhile, in the IP, Layer the raw Onions, Garlic and Mushrooms on the bottom and then add the Wine and 1/4 c Water with Better than Bullion Chicken. Add the Meat, use the 1/4 c water to deglaze the Frying Pan and then reduce the liquid to 2 Tbsp liquid in the Pan. Add this to the pot, Don’t stir. Don’t worry about adding more liquid than that. The Onions will make the liquid to bring the Pot to pressure and make the Broth. (See the pic of the Meat in all the broth that it makes). Put the Lid on, Set the time to 10 min, HI Pressure, then when it’s done and beeps, let it do a 10 min NPR. Stir and taste, and add Salt and Pepper if needed. After the Meat is done, Add 6 oz Noodles to the Beef Broth created by cooking. Close lid, and set the time to 4 min. When it’s done, do a QR, add Sour Cream. Stir well. But Before you do this…read the alternative and decide if you want to put the Noodles in with this PIP.
*Below is an alternative way to cook the Noodles at the same time. This process shortens the total cook time .
You can also do the Noodles PIP method in the Pot at the same time. Just use a stainless steel Cake Pan that will fit into the Pot. Add 6 oz Egg or Pappardelle Noodles and 1 1/4 c Water, (you can also add a tsp of Costco’s lower sodium better than bullion to it for flavor). Put the long legged Trivet down into the Beef and Veggies and set the stainless Cake Pan on the Trivet. See pictures below. When the Pot Beeps and the Meat is done the Noodles won’t be all the way done so dump them into the Meat and Sauce, and turn the Pot Off and back to Sauté and Sauté for a couple of minutes until the Noodles are done. Then add the 1 c of sour Cream, and heat but don’t Boil. Enjoy!
Coat the Meat with the flourMix wellWhile meat is browning, Layer the onions, Garlic and then MushroomsAdd the Meat on top and do not stir. Add wineIf you are PIPing Noodles, add long legged trivet, or lotus steamerNotice the water does not cover the noodles…they will not be all the way done but they will finish off after the meat is done. This shortens the cooking processNotice the meat mixture in the bottom.Noodles won’t be quite all the way done on top. Dump them in the meat and stir. The Meat will look like this when done.The PIP cooked Noodles added after the meat is cooked will soak up more sauceThe Stroganoff May be not quite as saucy depending on the Noodles.
Enjoy.* note, you can add the Costco’s Low Sodium Better than Bullion for extra flavor.
Goulash (Mac, Noodles, Hamburger, Sausage, Onion, Garlic, Italian seasoning, Can of stewed Tomatoes or Spaghetti Sauce, Chicken broth) Fast and Ez. You can also add Mushrooms and or red, yellow, green Peppers, Olives etc.
INGREDIENTS: 1 lb Burger.(or use half mild Italian Sausage and half Hamburger.). 1 chopped Onion ( 1 1/2 c). Evoo for sautéing 2-4 cloves garlic minced. 1-2 tsp Italian season Salt and pepper. 1 tsp Chili Powder. 1 medium jar spaghetti sauce like Rao’s or Bertolli with chunks of Tomatoes in it . 3 cups chicken broth 16 oz Macaroni. 1 Bay Leaf
OPTIONAL: Green Peppers. Mushrooms. Scallions for Garnish. Olives Parmesean
DIRECTIONS: Brown the Hamburger, and Sausage if your using it. drain fat off. Add the Macaroni. Add the broth, throw in raw Onion Garlic and seasoning. Stir, and then pour Sauce/Tomatoes on top. Do not stir. Put the lid on, and turn the vent to sealing. Set the time to 4 min. When it is done and beeps, start with Controlled release to be sure that it’s not going to Spit and then finish with QR.
Open the Pot and turn it off and then back on again to Sauté med. Stir it up. Let sauté till Mac is done and Broth has been absorbed in the Pasta. You can also turn this into mock/lazy lasagna by serving with Mozzarella Ceese and a glop of Cottage Cheese in the Bowl. You can add Olives if you want, or even add fresh Spinach to it after its all cooked ( it takes about 30 seconds).
sauté Hamburger. This can also be done on stove top. See next picture.Sometimes I sauté the meat on the stovetop. Adding raw onions, garlic, meat, broth and noodles together under the liquid on the bottom insures that the noodles will get cooked (add mushrooms at this point if you want them in) adding the sauce on top keeps the burn notice from turning on. Add it on top and do not stir.Pour Sauce or Tomatoes on top. This will prevent the Burn notice.This is what it will look like when you first open it up. Macaroni will continue to absorb liquid after it’s done. Just give it a stir.Here is a pic of a different Batch. You can totally work with the basic recipe.
This delicious Casserole is a real Crowd pleaser and has become a Thanksgiving and Christmas Tradition for our entire Family.
Oven preheat to 325° This Recipe is not my own. I have changed it to use either frozen OR Fresh Broccoli and use the IP to steam it rather than Blanch. My Mother in Law got her Recipe out there somewhere and it has been a family tradition for many Years so you may find a recipe on Velveta package or something else. It is simply one of my holiday veggies now. I do this the day before. I prepare the Cheese by chopping it into Chunks and cut the Butter into Tbsp sized chunks and put them together in a microwave safe Bowl. Cover with Saran, and leave on the counter till next day. I also crush the Crackers in their packages and then add to a gallon sized Baggie. I add the melted butter to the Baggie the day before as well, so it makes it easy. You can also gently steam the Broccoli day before and put it into the buttered, Pyrex 9x 13 pan , cover with Saran Wrap and refrigerate over night, then just get it out and let it come to room temp for an hour before adding the Melted Cheese and Crackers to it.
INGREDIENTS: 3 tubes Ritz Crackers 3 1/2 lbs frozen Broccoli Flowerets (or 1 1/2- 2 Bags Costco fresh Broccoli Flowerets you may have some Leftover) 2 sticks Butter melted … But divided …1 stick set aside for the Ritz.. 1/2 stick for the Broccoli, and 1/2 stick for the melted Cheese. 1- 32 oz brick of Velveta Cheese. (Don’t use low fat. It goes to water!) Just the regular brick)
DIRECTIONS: Blanch or steam Broccoli untill slightly light green and stems are slightly soft. The Broccoli can be steamed for a for a minute in the IP. It is easier to drain, and there is no big Pot of Water to deal with. It works Best in a basket, so you can get it out immediately. You can also use a lotus steamer and pile it all in there and then just pull the Pot when it’s steamed enough, then dump it all into a Colander to get it cooled. Drain extremely well. Pour it into a Buttered 9×13 pan.
Melt Cheese and Half of a stick of butter in the Microwave, stirring occasionally until mixed well and soft enough to pour easily. Melt the other Half stick butter and pour over broccoli, then pour the melted Cheese and it’s 1/2 stick Butter evenly over Broccoli.
Crush Ritz in the Tube by pressing slow and hard on both ends, the tube will burst, so hold it over a Bowl, (or do it inside a gallon sized Baggie). Empty all three Tubes into a Bowl or gallon sized Baggie. Melt the remaining 1/2 stick of Butter and pour over Cracker Crumbs. (I mix it in while in the baggie) Sprinkle Crumbs over Broccoli and Cheese. Bake @325° for 1 hr.
You can do more if you want …this is just a guideline recipe. 6 Bratwurst, Kielbasa’s, Aidell’s Sausages, Andouille, hot dogs, all work. 1 Sweet Onion chopped 1 Apple, cored and chopped 1 tsp or more Caraway seeds. 1 Pkg or about 3 cups Saurkraut. With at least 3/4 c Juice
Sauté Brats in Evoo untill brown on all sides…I use a Frying Pan on Med to Med High because it’s faster… But by all means, if you prefer the IP then do it in there, just need to make sure that you deglaze it’s well after.
Meanwhile, rough chop the Onion and the Apple removing core first.
When Brats are done, remove them and toss the onion in for a few minutes, add the apple. Sprinkle well with caraway seeds. (Sometimes when cooking them in the IP I don’t sauté the onions. But when doing Stove top, I always do). Make sure all the brown is off the bottom so the pot will come to pressure. Toss in Sauerkraut with Juice. Put the Brats on top. Lid on, vent to sealing.
Set the time for 4 min, 1 min NPR.
If you don’t have Sauerkraut and don’t have Apples, but do have Apple Juice and Cabbage and Apple Cider Vinegar, read on.
If you ever want to make Mock Sauerkraut with Bratwurst . Its great too. Slice 1/3 head of the cabbage, set aside. Sauté 6 Brats till brown on all sides, remove to a plate,then sauté. 1-1/1/2 tsp caraway seeds in butter. Add 1 whole rough chopped Onion. Pour in 3/4 cup apple juice and a couple splashes of vinegar,,,,(2 Tbsp?) Add Cabbage. Manual 4 min. Add the browned cooked Brats, set 4 min manual with min Qr.
First, we need to discuss how well done you like your Squash. I like it best a bit crunchy, so if you like yours a little more done you may want to do 6 min and 7 min NPR. For Whole Squash, try 8 min with 7 min NPR On occasion, I use the microwave to put another minute on the cook time, but they keep cooking so I don’t want it too soft.
One important note to keep in mind is that not all Spaghetti Squash are created equally.. like Apples or any other Fruit or Veggie, some are more dense as they grow and the strands are tighter inside, and some are a little more pithy in the middle with looser strands. Some are a bigger than others, so the cook times are not exact for all. This is why I choose to err on the cautious side of the possibility of being just a little undercooked rather than end up with mush which I have had happen too!
I have a method to cook the Sauce and the Squash at the same time….so for the “all in one” method ..….Scroll down past the filling part to the Squash and the Sauce made at the same time… and, no need to poke holes in a whole one if you choose to do them from whole…it’s cooking under pressure from the outside in.. not like a microwave or oven where the pressure builds from the inside out. Make sense?
This recipe will work for shredded Chicken as well, just add it to the Sauce last and heat through.
TO COOK IN THE MICROWAVE. Poke with a fork in several places. Microwave Whole for 12-15 Min. Cut open and clean out the seeds.
TO COOK IN THE IP: This is just one way.☺️ Cut in half. Some people Cut it in half lengthwise but you can cut them width wise if you like…it shreds better…your choice, it just needs to fit back in the pot… scoop out seeds, if your Squash is as big as one of mine was, ( shown in pic below) set 1/2 aside and the other which you will use… drizzle with EVOO, Butter or Ghee, and spread about 1 tsp Regular Better than Bullion Chicken flavor in the wells between the two, (you could do a little more than that if it’s the low sodium Costco version with 1/2 the Sodium).
Add 1 c water in the 6 q Ip. Or 1 1/2 c to the 8 q. Then add the trivet with 2 stacked Squash halves, Manual 6 min with 5 min NPR. Set aside Shred it a bit, then fill with hot filling. directions below:
Ha!Notice the other half of this one directly under the top half.You can even make this with and Indian flair….with Garam Masala for seasoning added to the meat.
If you only have one pot to do all of this…. After Pre cooking your Squash halves from above.
For Spaghetti squash filling: 1 lb Ground Sausage, or Hamburger, or a combo of all. ( whatever you have) Brown seperate in fry pan. Optional.. 1 Kielbasa chopped 1 sweet Onion chopped 2 tsp Italian seasoning. 3 tbsp minced fresh Basil plus a bit for garnish. 4 cloves minced Garlic. 1 jar of your favorite Spaghetti Sauce, Classico or Rao’s, or Bertolli’s is great. Butter for the Squash 2 Tbsp olive oil.
I have also added the all in one method below so if you don’t want to mess with this method….save your self several steps and skip to the method below.
It is so much more convenient to cook the filling in a frying pan or another pot but if you insist, or are in a Hotel where you don’t have access to another divice. …then do this.
Turn pot to Sauté…(.If you are using ground meat, best to sauté it in another fry pan til a little brown, ) and sauté Onion and Garlic in Evoo till soft Add Kielbasa and cooked Meats..heat through. Add Sauce and Italian seasoning. Reduce Sauce, if it reads hot, turn it off for a minute and hit sauté again low. After you fluff the squash, add the hot sauce….. At this point I didnt know if I could get both halves stuffed back in the pot with the filling in them but I did and I did manual for 0 min and QR to reheat the squash. Serve with Mozzarella and Parmesan.
Spaghetti Squash and Sauce both made at the same time…IP
************************************************************ This is my method for cooking the Sauce and Squash at the same time. To make it all in one pot, except for the Hamburger that I like to cook in the frying pan… Sauté and Season the Burger adding the Salt Pepper, Italian Seasoning and Basil. Meanwhile, chop everything else up. Layer the Onion and Garlic in the bottom of the inner pot, pour in 1/2 c of Red Wine, and 1/4 c of Water, (this is the least amount of liquid that can be used along with the “water veggies” in order to prevent the burn notice.) Add 2 tsp Costco’s better than Bullion Chicken, then the Shrooms, then the Burger and lastly the jar of Bertolli Sauce, don’t stir. Put the long handled, long legged trivet down right into the Sauce mixture, ( SEE pic) and then the whole Spaghetti Squash . . If it’s not whole, set the time for 8 min with 5 min Natural pressure release before opening it up. (If it’s whole do 10 min NPR. . You can always microwave the squash if it’s not quite done to your liking. Carefully take the Squash out whole, by lifting it out of the sauce with the long handles of the long legged trivet… set it on the cutting board and cut it in half . Fluff it up season with Butter, Evoo, Salt and Pepper, fluff again, then let t it set while you prep the other half because it was still cooking. You may want to thicken the Sauce with a cornstarch slurry, or reducing it. (To reduce, turn the pot off and back on to Sauté) but we ended up just drinking the Broth from the Bowl.
Poke a fork in the squash to test for doneness. Fork should go in yet have some resistance.Doesn’t look done…hmmmm… but it keeps cooking and the hot filling keeps it cooking even moreYup! Done.This one was slightly over cooked but still good!
This one was made seperatly in the IP . Obviously this one isn’t done at 5 min with 5 min NPR, but it was easy to cut at this point. …. so into the microwave, “as is” it went. 2 min. Then it was perfect. Scoop seeds and Serve immediately with hot sauce from the frying Pan This was Ground Turkey, scallion, garlic, basil, spinach, peppers and mushroom and a little bit of Tomato Sauce filling ***************************************************************************
FOR ANOTHER VERSION. You may like the Mexican Spaghetti Squash Filling Link here.. Taco Salad
*For a Video of Rice PIP and simple Black Beans scroll to the bottom. You can do this with any Beans Recipe or even other food dishes. The key to this method is to rinse the Rice and drain it really well, then using a 1:1 ratio of Rice to Liquid, simply subtract 1 Tbsp liquid per cup . (Ex If you use 2 c Rice then use 2 cups Water or Liquid minus 2-3 Tbsp of that liquid. ) also see my Dirty Rice Recipe here. Dirty Rice IP.
For Simple NO soak, Plain Pinto Beans. No salt… 2 c sorted and rinsed Pintos. Add 4 c water. Set the pressure cook time for 50 min with 30 min NPR. See pics below. Use these to mash and make refried beans from. Mash til desired consistency, salt to taste, add Lard to taste.
Plain Pintos, no salt or seasoning. Sorted and Rinsed. 50 min hi pressure with 30 min NPR. See next pic for Refried Beans
Refried Beans from plain Beans. Just added Salt and Lard to taste.
These are for Hummus, you can leave out the Bacon grease and the Chicken Broth or the spicy pepper if you want for vegetarian. 1 c Beans rinsed, 1 c Sweet Onion, 3 c water, 3 cloves minced Garlic, 2 tsp Low Sodium Better than Bullion Chicken, 2 Tbsp Bacon Grease, 1 tsp Salt, 1 tsp Pepper, 1 tsp Oregano leaves, 2 tsp Chili Powder, 1 tsp Cumin, 1 Thai Chili pepper or Serrano, Set time for 60 min Hi pressure and allow 30 min NPR… see recipe for Hummus here.. Hummus.
Beans: Above are several different Batches…so don’t limit yourself to just one way to make them. You can even Add Fresh pork Butt/Shoulder If you want for Pork and Beans.
I am including 3 methods of making Beans. They include: OVER NIGHT SOAK, FAST SOAK, and NO SOAK methods.
Soooo if you want to do Beans like Pinto Beans, Black Beans or small Red Beans… It is all the same. I have added a recipe for Black Beans from Dry at the bottom.
The pics are of various Beans.
TIP: adding 1 tsp of Baking Soda helps the beans all cook evenly.
I don’t like dealing with any floaty beans that end up crunchy and I want the toxins out, you know….the “tooty” toxins.. and, sometimes I forget to or don’t want to soak over night….I do the 1 hr FAST SOAK method, even though it doesn’t take an hour.
Sort and rinse.AFTER FAST SOAK. Notice the beans have started to swell and are wrinkled.Difference between rinsed and one hr fast soak.Cover By about 2”-2 1/2” water again to cook.
OVER NIGHT SOAK. Sort and rinse Beans, cover them by about 3” of cold water and let them soak over night or for 8 hrs. Follow Recipe and Instructions Below.
FAST SOAK. Sort and rinse the beans, put them in the pot. Cover with water 2″ above the beans for swelling. Turn to sauté, no lid. Bring to a boil and turn off and let set for about five minutes, then dump water and rinse Beans with cold water. Put Beans back into the pot. Cover them by 2”-2 1/2” water. Follow Recipe And Instructions Below.
NO SOAK: Rinse and sort Beans. Cover with 2-2 1/2” water then follow Recipe and Instructions below, EXCEPT If using the beans button then adjust it to 50-60 for some and allow for 25 min NPR.
INSTRUCTIONS and RECIPE Salt the water enough to make it taste Almost as salty as Seawater. I do mine by taste but this is close also can be adjusted for more or less Beans. About the Water. Remember your going to cover them by a bout 2”. For a Pound it will be about 6 cups.
For about 1 lb of sorted and rinsed dry Beans, add Salt to taste (remember Seawater taste). Use a little less if you want to reduce the extra liquid at the end? Some folks Salt after cooking. Your choice 1-2 tsp of Oregano or Italian Seasoning . 1 Bay Leaf. 1 Onion rough chopped. 5-6 cloves Garlic chopped 1-2 tsp Cumin. 2-3 tsp Chili Powder. 1/4 tsp Cayenne Pepper (or more for more spice) 1 Tbsp Olive Oil to keep the foam down
Taste the Water at this point BEFORE adding the Bacon…it, should be almost as salty as Sea Water. You should also be able to taste the Spices in the Water, but Cayenne is sneaky…gets hotter as it is cooking
1 Ham Hock, Ham Bone, Or 6 pieces of Bacon
OPTIONAL: 1 tsp Baking Soda, and some people love Peppers…green, or sweet multicolors.
Put the Lid on, and vent to Sealing.
FOR PRESOAKED BEANS : Press pressure cook, manual or Beans/Chili setting, adjust 35-40 min. And then 15 min to full NPR. TIP: full NPR makes creamier beans.
For Dry.. NO SOAK BEANS: Press pressure cook, manual or Beans and adjust the time to 45-50 min and 25min NPR. Depending on how soft you want them, 45 will give you done, but firm Beans, 50 will give you creamy really soft Beans. Always allow for at least 20 min NPR.. 30 is better. Garbanzos do better at 60 min with 30 min NPR. If you feel that there is too much Liquid when the Beans are done. You can mash some Beans to thicken it up, or you can turn the Pot off and back on to Sauté for a few minutes and reduce the Liquid . But be careful because this will concentrate the Seasonings.
A bit too fullOn this batch I added about 4 cups of shredded Pork Butt with fat and all AFTER cooking since this was a Side for a Mexican Taco feed.Cranberry Beans.. NO SOAK. “Beans/Chili setting” 35 min 15 min NPR. This small batch only had Johnnies seasoning added to the water and 2 tsp Bacon grease.These are the Cranberry Beans from above. Love the Liquor. Mayocoba/Canary Beans with red onion and Garlic.
************************************************************* Black Beans: This is for you Adrianne.
These Beans have a little kick, (2** spicy) so if you want them milder, see the Parentheses next to the Chili powder and Cayenne..
4 c Water. 2 c Black Beans sorted and rinsed. UNSOAKED 1 med Sweet Onion Chopped. 4 Cloves Garlic minced. 3/4-1 tsp powdered or dried and rubbed Oregano. (Rubbed between your palms to crush) 2 tsp Cumin. 1 1/2 tsp Sea Salt. 1/8 tsp Baking Soda. 1/2 TBSP Chili Powder. ( 2 tsp for milder, but do 1/4 tsp Cayenne Pepper) 1/2 tsp Cayenne Pepper. ( 1/4 tsp for milder but do 2 tsp Chili Powder) 1 Tbsp Lard (omit for Vegetarian) Butter works too.
Load into Pot and Press Beans, and adjust time to 45-50 min, allow for 20 min NPR.
About 1” water above the 2 cups of dry Beans in the 6 q
This recipe could also be used for regular Garbonzo Bean Hummus but omit the Wine. Also check out my recipe for regular Hummus Recipe here. Hummus
Black Bean Hummus
INGREDIENTS: 1 cup cooked Black Beans …..(recipe here.) OR 1 Can, Drained Beans Pintos and others cooked In the IP. 2 Tbsp Tahini. 1 clove Garlic minced. 2 Tbsp Olive Oil. 2 Tbsp Lemon juice. Or Lime or lemon/lime 1 Tbsp White Wine Vinegar. Or 2 tsp Wine and 1 tsp AC Vinegar 1/2 tsp ground Cumin Salt and Pepper
Serve with Chips, Pita, Crackers, Peppers, your choice.
DIRECTIONS: In a Food Processor, Blend all the ingredients, starting with Garlic first. Blend it well first before adding the rest of the Ingredients. Add the Beans, they can be cold or hot, then blend until smooth. Let sit for 15 minutes before serving. I like to fancy it up in a Bowl with sprinkled bits of Pepper Flakes and EVOO, or as seen in the Pics with EVOO Peppers, Sun dried Tomato, Paprika, Pine Nuts. Whatever I’m in the Mood for, even Bacon Bits! Enjoy!
Spicy.. you can change that though… some may not want the seranno and some may want more. For more spicy, use medium or even hot Salsa.
1 lb lean Burger sautéed (you dont drain the fat). 1/4 larger Onion chopped (3/4 c) 2 cloves Garlic crushed and diced. ( 1 Tbsp Minced) 1 Serrano Pepper. Sliced (optional for those that don’t want spice) 1 1/2 tsp Cumin. 1 tsp dry Oregano leaves (crushed in the palm of your hand). 1 tsp Chili Powder. 1/2 jar or 8 oz mild Salsa. 1/2 tsp ea. Salt and pepper. 4 teaspoons low sodium Better than Bullion Chicken 1-2 Tbsp Butter. 1 c Water. About 3/4 c elbow Macaroni I do less because it’s less carbs so the pic shows 1/2 c
Brown Burger in 1 tbsp oil, leave the juice in, ( it’s part of the liquid) and add the Onion, Garlic, Pepper and Spices. Saute for a minute, add Salsa, stir. Add noodles…. dont stir! Add the Butter and Better than Bullion Add water. Lid on, vent to sealing. Hit manual/pressure cook, time to 4 minutes. Then do 10 min npr. Open up. Stir the Mac down into the juices and, Depending on the moisture content of the Meat, or if you added more Burger, then turn the pot to sauté and reduce the sauce. Taste and add more Butter, more spices or Salsa if you want. Serve up in a bowl with Chips, Fritos or Hard Taco shell. Garnish with Salsa, Cilantro and Crema or any of the above suggestions, be creative !
Enjoy!
Stir noodles in and turn it to sauté and reduce the Sauce.
