Boeuf Bourguignon – Pressure Cooker Style!!!

Tags

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!

Tags

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!