Category: Instant Pot

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Chili con Carne

Chili con Carne
This was provided by Bob Yanal. I haven't tried it yet (5/21)
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 Tablespoons extra virgin olive oil
  2. 1½ cups large diced onion
  3. ½ cup large dice sweet red bell pepper
  4. 1-2 medium jalapeños, stems and seeds removed, finely diced
  5. 2 Tablespoons garlic, minced
  6. 1½ teaspoons ground cumin
  7. 2 Tablespoon chili powder
  8. 1 teaspoon dry oregano
  9. 1½ teaspoons salt
  10. ½ teaspoons freshly ground black pepper*
  11. 1½ pounds ground beef
  12. 1 Tablespoon Worcestershire Sauce
  13. 1 28 ounce can whole peeled tomatoes + ½ can fresh water
  14. 1 14 ounce can black beans rinsed and drained
  15. 1 14 ounce can of kidney beans, rinsed and drained
  16. Flavor Boosters
  17. 1 Tablespoon Fish Sauce (Three Crabs is best)
  18. 2 teaspoons Cocoa Powder
Instructions
  1. Push the Sauté or Browning button on your Pressure Cooker and allow to heat.
  2. Add oil to the Pressure Cooker cooking pot.
  3. Add ground beef, breaking it up well with a wooden spoon.
  4. Cook until the beef is slightly browned, and then drain fat.
  5. Add onions, bell pepper and jalapeños and sauté for three minutes.
  6. Add garlic, cumin, chili powder, oregano, salt and pepper.
  7. Cook another minute.
  8. Add Worcestershire Sauce, fish sauce & cocoa powder (if using), tomatoes, water and
  9. beans and stir.
  10. Lock the lid on your Pressure Cooker and close the Pressure Value.
  11. Cook on High Pressure and set the time for 10 minutes.
  12. Allow a 10 minute natural release and then quick release.
  13. Serve as it or Select Sauté and allow to simmer for a thicker chili.
Per Bob
  1. For the two of us I use 1 lb ground turkey or beef*, one can of beans.
  2. An instant pot is not necessary. Recipe sez pressure cook 10 minutes. In stove top pot, cook, I’d say, an hour.
  3. *Ground turkey is surprisingly higher in cals than ground beef. 1/4 lb ground turkey = 220 cals. 1/4 lb 93% lean ground beef = 170. Who knew?
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Instant Pot Chicken Cacciatore

Instant Pot Chicken Cacciatore
This isn't a true cacciatore by any measure, but it's a tasty chicken-rice dish. It's a good idea to watch the video first.
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 boneless, skinless chicken breasts
  2. Salt and pepper, to taste
  3. 1 tablespoon oil
  4. 1 small yellow onion, finely diced
  5. 2 cups sliced mushrooms
  6. 2 garlic cloves, minced
  7. 1 cup white rice
  8. One 15-ounce can diced tomatoes
  9. 1 cup low-sodium chicken broth
  10. 2 tablespoons Italian seasoning
  11. 4 cups baby spinach
  12. 2 tablespoons freshly grated Parmesan
Instructions
  1. Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
  2. Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
  3. Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
  4. Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
  5. Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
Adapted from Food Network
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calories
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fat
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Adapted from Food Network
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