Turkey Chili with Pepper Jack Cornbread Dumplings – Break Out that Ninja Foodi!

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chili, Cooking, cornbread, Food, healthy, Ninja Foodi, Pressure Cooker, recipe

So my electric pressure cooker recently died. I’ve kind of been waiting for that day, so I could get one of the new gadgets that came out after I got that appliance. I took the leap and bought a Ninja Foodi. It was a great investment! This thing can just about do anything! Tonight was my first time really experimenting and making up my own recipe. I was incredibly happy with how it turned out!

This chili was delicious and I even managed to sneak in some vegetables! I had some zucchini that needed to be used, so I diced it up and threw it in. It was a great add!!!

I also loved the cornbread “dumplings”! I usually bake cornbread to accompany our chili and most of the time my husband crumbles his up and puts it right in the chili, so I thought I would try and simplify things and cook the cornbread right in the pot with the chili. It was perfect!!!

I hope you enjoy it! It’s a perfect meal as the evenings get chillier!

Turkey Chili with Pepper Jack Cornbread Dumplings (6-8 servings)

1 pound ground turkey

2 – 14 oz cans black beans, drained and rinsed

1 – 28 oz can crushed tomatoes in puree

1 – 4 oz can diced chiles

1/3 cup beer

1/2 large yellow onion, diced

1 jalapeno, seeded and finely diced

1/4 cup chopped cilantro

1 zucchini, diced

3 garlic cloves, chopped or pressed

1 heaping tablespoon chili power

1 tbsp cumin

3 tsp kosher salt

3 tsp ground pepper

3 tsp garlic powder

3 tsp onion powder

1 box Jiffy corn muffin mix

1 egg

1/3 cup milk

1/2 cup pepper jack (or cheddar) Shredded cheese

1 tsp Tajin seasoning

Sour Cream (optional)

Place turkey, beans, tomatoes, chiles and beer in the large pot. Break apart the raw meat. Put on the pressure lid making sure the pressure release valve is in the seal position. Select pressure and set to high. Set time to 15 minutes. Select start/stop to begin cooking.

When pressure cooking is complete, quick release the pressure by moving the pressure release valve to vent. Remove the lid.

Select Sear/Sauté and set to Medium. Select Start/Stop. Add onion, jalapeno, cilantro, zucchini, garlic and spices, stir. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, mix cornbread batter by combining muffin mix, egg, mild, cheese and Tajin.

When chili is done simmering, spoon cornbread batter over the top of the chili. Close the crisping lid. Select Bake/Roast, set temperature to 350 degrees and set the time to 15 minutes. After 10 minutes, open lid and insert a toothpick in the cornbread. If it comes out clean the corn bread is clean. If it’s not done cook for a few more minutes until done.

When cornbread is done sprinkle a bit more cheese over the top of the dish and allow to cook a couple more minutes until chili is done.

The chili is great topped with sour cream. Enjoy!!!

Boeuf Bourguignon – Pressure Cooker Style!!!

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Beef, Boeuf Bourguignon, Carrots, instant pot, Julia Child, mushrooms, Pressure Cooker

I have previously posted a recipe for Boeuf Bourguignon that was inspired by Julia Child. It is delicious! In the past I have slow cooked it, but I thought I would try making this in my pressure cooker and voila, a delicious and quick meal is born! The pressure cooker not only speeds up cooking times, it infuses the flavor into your ingredients in a way that slow cooking or stovetop cooking does not. And nothing is as warm and soothing on winter night as Boeuf Bourguignon! It is also sophisticated enough to serve to company!

This recipes takes the total prep and cooking time from about 4 hours down to maybe an hour, plus. I have a pressure cooker with various functions, so was able to do everything in the one pot. If yours does not have this capability, you might have to do some of the initial steps in a separate pan on your stove top. Now you can have Boeuf Bourguignon on a week night! So here’s how I did it…

Boeuf Bourguignon – Pressure Cooker Style!

6 oz of bacon, cut into 1 1/2 inch chunks

3 pounds lean stewing beef cut into 2 inch cubes

1 large carrot, sliced

1 onion, sliced

1 tsp salt

1/4 tsp pepper

2 tbsp flour

3 cups full-bodied red wine (I used a Cabernet Sauvignon. Remember, if you wouldn’t drink it, why cook with it???)

2 to 3 cups beef broth

1 tbsp tomato paste

2 cloves garlic, pressed or diced

1/2 tsp thyme

1 bay leaf

1 pound fresh mushrooms, quartered (I like to use baby Bella’s or crimini)

1 tbsp butter

Cook bacon in the pressure cooker, uncovered on the brown function. I waited until after I cooked the bacon to cut it into smaller pieces, so it was easier to turn and cook evenly. Remove bacon and transfer to a plate. I drained it over paper towels. Leave your bacon fat in the pot. Pat beef dry in paper towels. It will not brown properly if it is damp. Sauté the beef in the bacon fat a few pieces at a time until browned on all sides. As it finishes browning, remove beef and transfer to dish with bacon. In the same fat, brown the onions and carrots. Pour out any remaining fat. Return meat to the pressure cooker sprinkle on the salt, pepper, flour, thyme and toss. Pour in wine and then enough beef broth so that the meat is barely covered. Add onions and carrots. Stir in the tomato paste and garlic. Add bay leaf. Cover, set valve to pressure cook and pressure cook for 30 minutes.Towards the end of this cooking time sauté the mushrooms in a tbsp butter. Serve beef over noodles or rice and top with mushrooms.

Bon appetit!!!

Chicken and Mushroom Risotto – Another Pressure Cooker Success Story!

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arborio rice, Chicken, Chicken and Mushroom Risotto, instant pot, Pressure Cooker

Up until a few years ago, I had never made risotto. I became a fan of Gordon Ramsey’s Hells Kitchen show and risotto was a regular on his menu. It always looked so good, I decided I needed to give it a try. Why did it take me so long to discover this dish??? It is so delicious and my family is now addicted! Last night, I decided to try making it in my pressure cooker as my new unit has a specific setting for risotto. The pressure cooker really makes cooking risotto a breeze! Usually, you really have to stand over your risotto and do a lot of stirring, but not with the pressure cooker. You basically get things started in the pot, close it up and let it cook! Comfort food at its finest!

I served my risotto with a side of roasted chili garlic asparagus. I’ll share this recipe in a separate post, so keep your eyes peeled! This was wonderful too!

Chicken and Mushroom Risotto

3 tbsp. butter, divided

3 tbsp. olive oil

1 pound boneless, skinless chicken, cut into bite size pieces (I used thighs. They are cheaper and have great flavor)

1 medium onion, chopped

2 cloves of garlic, pressed or minced

8 oz. baby portobella mushrooms, roughly chopped

1 1/2 cups Arborio rice

3 cups low sodium, fat free chicken broth

1 cup white wine (Always cook with a wine you would drink! If it’s not good enough to drink, why would you want to put it in your food?!? I used Apothic White. This is currently one of our favorite affordable white wines.)

1 tsp garlic salt

1/3 tsp black pepper

1 1/2 cups parmesan cheese, grated

Add olive oil and 2 tbsp. butter to pressure cooker and set to saute. Warm until butter is melted, then add your chicken and onions. Saute until onions are softened. Don’t worry about cooking your chicken through. Add the garlic and mushroom and saute another minute or two until fragrant. Add your rice and stir for another minute or two. Pour in your broth, wine, salt and pepper and stir. Close up your pressure cooker and set the vent for pressure cooking, not steam. Use the risotto setting on your cooker or set for 6 minutes of pressure cooking. Following the pressure cooking phase, let the cooker sit for about 15 minutes allowing the pressure to escape naturally. Open the pressure cooker, add last tablespoon of butter and parmesan cheese. Taste and add any additional salt and pepper to your taste.

Enjoy!

Healthy Potato Leek Soup in the Pressure Cooker in 30 Minutes!

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healthy, instant pot, low-fat, Potato Leek Soup, Pressure Cooker, vegan, vegetarian

As one of my food blogger friends recently noted, I am like a kid in a candy store with my new pressure cooker! I am constantly amazed at how quickly it cooks and how flavor infused the foods are. Not everything I’ve made has been a homerun, but this Potato Leek soup was a grand slam!!!

First of all, the soup was delicious!!! While it was a meat-free meal, it was hearty enough to be a stand-alone entrée. I just served it with a slice of French bread. Second, when you look at the ingredients it was a pretty darn healthy, low-fat meal that could easily be altered to be completely vegan and still be incredibly tasty. Third, the entire process to make this soup took about 30 minutes!!! 30 MINUTES!!! For those of us that love to cook and have busy schedules, this pressure cooker is a handy tool to make delicious food in a short amount of time.

So here is the recipe. I’ve made notes on some of the ingredients that could be changed to convert this to a vegan soup. I did taste my soup prior to the last step of adding the half and half and it already tasted great at that point, so if you want it vegan or just want to save the calories, this is a viable option.

If you don’t have a pressure cooker, these same ingredients could be cooked on the stovetop or in your slow cooker, but it would just take longer. Basically, you would want to cook it until the potatoes are very tender.

Potato Leek Soup

3 tbsp olive oil

6 cups leeks, chopped (Don’t use the tough, dark green parts at the top)

3 cloves of garlic, pressed or minced

3 tbsp flour

6 cups broth (I used homemade turkey broth. You could also use vegetable broth for a vegan soup.)

2 tsp salt

¼ tsp pepper

1 1/2 pound russet potatoes, peeled and cubed

¾ cup fat free half and half (You can leave this out for a vegan soup.)

Set your pressure cooker to sauté or do this step on the stove in a separate pan. Pour in olive oil. Once heated, saute the leeks for about 6-7 minutes or until tender. Add garlic and saute for another minute. Add flour and continue stirring for another minute. Stir in salt and pepper and slowly add broth as stirring. Add potatoes. Put the lid on your pressure cooker and lock. Set the release valve to Pressure Cook, not steam. Set the cooker to Pressure Cook setting for 10 minutes. Once cooking cycle is complete let pressure release naturally for about 15 minutes. Use an immersion blender to blend soup or pour into a blender. Blend until smooth. Then stir in half and half, if you wish. Taste and add additional seasoning, if needed.

Enjoy!

Split Pea Soup in 30 Minutes! Miracle of the Pressure Cooker!

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Soup Split Pea Pressure Cooker Ham Low-Fat Carrots Recipes

My family loves split pea soup, but it was a long process to make; soaking peas overnight and cooking the soup all day. For Christmas, my husband bought me this wonderful pressure cooker and last night I made split pea soup in 30 minutes. 30 MINUTES!!! And it tasted as good or better than my previous slow cooked version.

The great thing about making your own soup is you’re in control! You’re in control of the salt content. You’re in control of the fat content. You’re in charge of the flavor! Play with the seasonings you add and see where the flavor goes. I always like to encourage people to play with their food!

Split Pea Soup

Makes 6-8 Servings

16 oz bag of dried split peas, rinsed and drained

7 cups chicken broth (I used my home made broth, so again I was controlling the salt and fat content)

1 1/2 cup diced ham (Tip: I bought a small, lean ham. You can use ham hocks. The bone adds great flavor, but they have a lot of fat on them. You an also save the bone from a larger ham and use that in your soup picking off the meat after it has cooked in the soup. Bones add a lot of flavor to any broth or soup!)

2 large carrots, peeled and finely chopped

1 small or 1/2 a large white onion, finely diced

2 garlic cloves, pressed or finely diced

1 teaspoon dried thyme

1 teaspoon salt

1/4 teaspoon black pepper

A couple of dashes of hot sauce

Put all ingredients in pressure cooker pot and give a good stir to mix. Attach and lock on your pressure cooker lid. Turn pressure cooker on high and cook for 30 minutes.

Here’s the nifty part! When the cooking time is done, use the quick pressure release method prior to removing the lid. This quick release will cause the soup to go into a quick boil and mash up the peas making your soup smooth.

Set your pressure cooker to warm and allow soup to sit for 10 or so minutes to thicken up. Your soup may separate some, but just give it a good stir before serving.

Enjoy!

Turkey Chili in the Pressure Cooker – A Revelation for me!!!

Tags

chili, ground turkey, low sodium, low-fat, Pressure Cooker

I’m one of those weird foodie women that loves getting kitchen equipment as gifts. My wonderful hubby bought me this 8 quart pressure cooker for Christmas this year. My son-in-law has been singing the praises of these things and I’ve been wanting one, so my wish has been granted! Last night I used it to make Turkey Chili and wow, just wow!!! My recipe wasn’t really any different that what I’ve used in my slow cooker or dutch oven on the stove, but the flavor was so much better! Every bite was full of flavor! The meat and beans were infused with the wonderful flavors of the tomato, garlic, onion and spices. It was just so delectable! That being said, I was also able to still keep the fat and salt levels to a minimum. Win! Win!

So if you’re like me an new to the pressure cooker scene, here is a great starter recipe for you! My friend, Lisa, also received one and requested some tips, so here you go my friend!

I’ve also given some choices i this recipe, so if you’re missing some ingredients you don’t have to buy new things and you can play with the spice level. While I added quit a few spicy ingredients, I found this recipe to still be on the mild to medium side.

Turkey Chili in the Pressure Cooker

Makes 4-5 servings

1 pound Extra Lean or Lean Ground Turkey

1/2 large or 1 small red onion, diced

2 cloves garlic, pressed or minced

1/2 tsp salt

1/2 tsp pepper

1 tsp cumin

1 tbsp chili powder

1 tsp ground chipotle chili pepper or more chili powder

1/4 tsp cayenne pepper (Leave out to reduce heat)

1 tsp paprika

1 tsp dried oregano

14 oz can diced tomatoes

1/2 cup beef broth

14 oz can dark kidney beans, rinsed and drained

14 oz can black beans or more kidney beans, rinsed and drained

4 oz can diced green chilies

8 oz can tomato sauce

2 tbsp tomato paste (Tip: I find most recipes call for these smaller amounts, so I buy the tube of paste, not so many of the cans)

2 tbsp Frank’s Red Hot Sauce or a hot sauce of your choice (You can leave this out to reduce heat)

Optional, but yummy toppings: sour cream, diced green onions, shredded cheese

My pressure cooker has a non-stick pot, so I just sprayed it with some cooking spray to start. If your’s doesn’t have a non-stick pot you will want to coat well with oil. I then used the meat (or saute) function to cook the meat, onion and garlic until the meat was lightly browned and onion was tender. Next add all the remaining ingredients and give a stir. Close and lock your pressure cooker. Set to high and let it get fully pressurized then lower heat to low pressure and cook for 15 minutes. I then let the pressure escape naturally and then opened and served.

The whole thing took about 30 minutes and tasted better than slow cooked chili of the same recipe.

Enjoy!