Chicken Tinga, not with my IP!

I know a lot of you are obsessed with your Instant Pot, that "miracle" small appliance! 

 I researched it carefully, 

read your posts about the wonders of it, 

got suckered in, 

purchased one.  

Unfortunately, there’s no IP love here.  It all went downhill with this recipe...

First off, I browned the tomatillos and onions nicely.  Then added the seasonings, stock and diced tomatoes; removed the skin and bones from the chicken and added that to the pot.

The next step is when it all went wrong!  Put the lid on, lock it in place and set the IP to pressure cook, it sounds sooooo easy!  Wrong! 

Once again, I couldn’t get the lid on, couldn’t lock it in place.  It was sort of tricky the first 2 or 3 times I used it, this time it was impossible.

I even read the manual for the umpteenth time, still couldn’t do it.  Then I asked Bill to try it, he had no more luck than I did.  After being frustrated for 30 or so minutes, I watched a video of some man demonstrating placing the lid on and locking it in place - he must've been a magician!

It sounds so simple, but it’s so crazy.  I never did get the lid on, couldn’t cook the chicken in it, ended up braising the chicken in the tomato mixture, in a casserole dish, in the oven.  

By then, I had lost all interest in it and dinner too - just wanted it over with and done!  I'd just rather cook ~ stir ~ & taste ~ my way.

The chicken turned out OK though, tasted OK.  We decided we’d like it over noodles instead of a traditional Chicken Tinga recipe with tostada shells. 

The last step in this disaster:   Bag up the IP and put in the garbage can outside ~ the next day was garbage day and I was happy to be rid of the darn thing and get back the space it demanded!!! 

There is one positive thing I can say about my Instant Pot ~ at least I didn't have to clean the contraption!

I’m hoping I’ve learned my lesson and won’t buy the next pricey kitchen gadget that comes along...


Chicken Tinga
Printable recipe

Ingredients:

2 tablespoons olive oil
3 large tomatillos, husked and quartered
1 onion, chopped (about 1 cup)
3 garlic cloves, minced
½ cup chicken stock
1 (14-ounce) can fire-roasted diced tomatoes, undrained
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon seasoned pepper
1 teaspoon chili powder
1 pound boneless, skinless chicken thighs
1 teaspoon chipotle purée
8 ounces uncooked extra wide egg noodles

Method:

Preheat oven to 350°.
Place olive oil in IP (skillet) on medium high heat.  
Add tomatillos and cook until browned; add onions and garlic, and cook until browned, about 3 minutes.
Add chicken stock and stir.
Add tomatoes with their juice, oregano, salt, pepper and chili powder, stir to combine.
Transfer the tomato mixture to a casserole dish that has been coated with cooking spray.
Add chicken and chipotle purée, stir well.
Place lid on dish and cook until chicken is cooked through and tomato mixture has thickened.
Meanwhile, cook noodles in boiling water according to package directions.
After cooking, transfer chicken to a plate and pull it into bite-size pieces.  Return to tomato mixture and combine.
Transfer chicken and tomatoes to serving bowl.
Serve over cooked noodles or tostada shells.


Enjoy!

Not Quite so Dirty Rice

No road trip to 'N’awlins', as Bill calls it, for this tasty little dish ~ you can make it right at home!  

We remember our first taste of dirty rice many years ago ~ and Bubba does too.  It was from Popeye’s, the restaurant chain originating in New Orleans.  And then, our many visits to N'awlins...

However, this time, I made it at home in the Instant Pot now that I have one.  It’s a one pot meal that does the cooking for you quickly. 

The Arcadian classic version of this dish normally comes with chicken livers added for that distinctive flavor and dark color making it “dirty” in appearance.  

It always includes the Cajun holy trinity, you know, celery, onions and bell peppers.  

It's the foundation of so many of the world’s greatest dishes ~ from gumbo to jambalaya to chicken fricassee and étouffée, with every cuisine having its version of it.  

• French cooks call it mirepoix, the combo of onions, carrots and celery. 
• Italians call the same combination of ingredients soffritto.  
• Greek cooks prefer lemon juice, olive oil and oregano.
• In Spain, garlic, onion and tomatoes are combined. 
• Thai:  Kaffir lime, lemongrass and galangal (relative of ginger.)
• Cuban cuisine:  garlic, bell pepper and onion.
• In Spain, it’s garlic, onion and tomato.
• Brazilians season with dende oil, coconut milk and malagueta pepper.

You get the idea ~ every country has its own version of the holy trinity for their cuisine.  

I didn’t add chicken liver to the mix this time, but the basic concept is still there:  ground beef, the holy trinity, spices and rice.  It’s delicious, no matter.  

It’s spicy, but not too spicy, you can always bump up the heat if you prefer.  It’s a loaded dish with the best flavors in it.  

We enjoyed it with grilled catfish, but I could definitely make a meal of just dirty rice.  And, it tastes even better leftover, after the flavors have mingled longer.  

One pot Not-Quite Dirty Rice is a great dish to try in your Instant Pot (providing you can get the lid on.)  It's a perfect dish your family will want second helpings of.  No Instant Pot?  Cook it in a Dutch oven on the stove top.

Next time, same recipe, with the exception of substituting Andouille sausage and chicken liver for the ground beef.

And perhaps a Dirty Martini or two on the side ~ with a little jazz or Zydeco music!  

Woo hoo!  

Enjoy!

Yield: 6 servingsAuthor: Pam

Not Quite so Dirty Rice in an Instant Pot

No road trip to 'N’awlins' for this tasty little dish ~ you can make it right at home!

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

INGREDIENTS:

• 1 tablespoon oil
• 3 cloves garlic, minced
• 1 large onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 pound lean ground beef
• 2 cups white rice
• 4 cups chicken broth
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon seasoned pepper
• 1 tablespoon dried oregano
• 1 teaspoon thyme
• 1/4 teaspoon ground coriander

INSTRUCTIONS

1. Heat oil in Instant Pot on sauté setting, or in Crock Pot.
2. Add garlic and onion, cooking until onion starts to soften and brown a little.
3. Add celery and bell pepper, sauté for a minute or two.
4. Remove from pot and set aside.
5. Add beef, brown and crumble, drain fat.
6. Return veggies to pot, add remaining ingredients to meat in IP.
7. Mix all ingredients well, scraping the bottom of the cooker.
8. Place lid on, set the vent to Sealing and press Slow Cooker, low setting for 30 minutes.
9. Do a Quick Pressure release and fluff rice mixture with a fork.
10. If needed, adjust seasonings.
11. Serve immediately, or set IP to warm setting for amount of time you prefer until ready to serve.

Created using The Recipes Generator

Woo hoo! It's Creamy Mac and Cheese in the Instant Pot!

What’s all the buzz about the kitchen appliance, the Instant Pot?  What’s with that?  It’s like a cult following, an obsession.  Is it worth getting one?  It took me a while to buy one, but I caved in and bought one.

The Instant Pot is a small appliance with a digital control panel that is programmable for multiple uses ~ it’s a slow cooker, a steamer, a rice cooker or porridge maker, a sauté pan, a yogurt maker and a keep-warm serving pot, all in one convenient pot. It speeds up cooking time, cooking quickly without having to stand over the food.

It’s the most advanced pressure cooker available today, it’s safe to use, easy to clean, quiet and doesn’t heat up the surrounding area ~ a great thing for summertime usage.  Since it’s a multi-cooker, the Instant Pot can replace a number of small appliances around the kitchen.

The first thing I cooked in it was hard-boiled eggs, perfectly, I might add. They cooked quickly in 7 minutes, and were a gem to peal ~ no more hard-boiled eggs looking like craters on the moon and no more nasty green rings around the yolk!

Then I moved on to America’s favorite, mac and cheese.  I loved cooking it this way!  No draining pasta, no second pot for the sauce!  

To put it simply ~ add the ingredients to the pot - let it cook - add milk and cheese - melt the cheese - eat - it is delicious!

If you’ve just acquired an Instant Pot or are considering purchasing one for your kitchen, this is the perfect recipe to start with.  It’s easy, and it makes mealtime a breeze!  

I just hope you have an easier time than I did in setting the lid on and locking it in place.  A little tricky!

The mac and cheese turns out perfectly delicious!  I’m impressed with the recipe and even more impressed with the Instant Pot and everything it can do.  


Instant Pot Creamy Mac and Cheese
Slightly adapted from Center Cut Cook

Ingredients:

1 pound elbow macaroni
3 tablespoons butter
4 cups water
1 tablespoon dry ground mustard
2 teaspoons sea salt
1 teaspoon black pepper
1 cup evaporated milk
16 ounces shredded sharp cheddar cheese (or combo of cheddar and Monterey Jack cheeses)
½ cup Parmesan cheese

Method:

Add macaroni, butter, water, mustard, salt and pepper to Instant Pot.
Secure lid, select Manual, and High Pressure for 4 minutes.  
Once complete, use a quick release.  
Open lid and check that the pasta is cooked completely.
If not, select Sauté, and cook for another 2 minutes until pasta is cooked.
Add in evaporated milk and the cheeses. 
Continue to mix and stir until creamy.
Add any extra salt to taste.
Serve hot!
6-8 servings
Printable recipe


Happy cooking!