We were out of town before the super bowl – arriving home shortly before the kickoff – and I needed to cook some good, hot chili, fast. So I got out the pressure cooker and made this batch in less than an hour. It’s the first time I’ve made chili in a pressure cooker. The flavors were well blended and the stew beef fell apart on my fork. If I hadn’t been in such a rush, I would have cooked it down for maybe 1/2 hour more after it was done. But the juices were so good we were slurping them up with a spoon. This is pretty hot – adjust jalapenos and Tabasco to taste.
Brown sausage in pressure cooker bottom. Add stew beef and brown. Drain if you like (I didn’t). Add chopped onion and garlic and cook for 5 minutes. Stir in remaining ingredients. Sprinkle with Tabasco – amount depending on how hot you like your chili.
Put the lid on the pressure cooker. Heat on high heat until pressure is reached. Cook for 25 minutes at pressure. Remove from stove and let pressure release on it’s own. Serve immediately.
If you eat dairy, sprinkle with cheddar and top with sour cream.
This is our third week of waking up on Sunday morning to a box full of goodies from Arganica Farm Club. We’ve been pleased with our deliveries so far. The first week, I ordered the standard mix of produce for $25. Weeks 2 and 3, I ordered custom items, and this week we added meat to the mix, receiving 1 1/2 pounds of frozen pork loin from a farm near Harrisonburg. The big challenge has been to use every bit of our purchase so that I can justify the cost. So far we have wasted one over-ripe Avocado.
Last evening I prepared a meal using some of the contents of our Sunday delivery – Pork Loin Marsala made with Cremini Mushrooms, steamed Spinach, and boiled Carrots drowned in butter. Everything was delicious.
Last night’s supper consisted of Bourbon Salmon from Fresh Market and mixed vegetables on the grill, watermelon and blackberries, and my favorite squash recipe.
To get the squishy consistency I like in my squash, I usually cook it for hours in a frying pan. To see if I could speed up the process and retain the flavor, I tried the pressure cooker. It worked – delicious squishy squash in less than an hour!
My not-so-little girl is home sick, today. I wanted her to have some chicken soup but not the nasty canned stuff. Pressure cooker to the rescue, again! This took about an hour, and it’s far superior to processed. Plus, it was cheap and there’s lots. She likes noodles, so I’m cooking those separately just for her.
Place the vegetables, bay leaf and parsley in the bottom of the pot. Then add chicken, salt and pepper.
Bring to pressure over high heat. Cook for 15 minutes. Let cool naturally for 5 minutes, then cool with water until pressure releases and remove lid. Let cool for 20 minutes.
Pour off broth. Remove chicken and set aside. Remove bay leaf. Cut vegetables, if desired. Return broth to vegetables. After chicken is completely cooled, pull apart into chunks and add to soup. Reheat and serve.
I’m obsessed with my pressure cooker. This is the third day I’ve cooked a savory main dish with a cook time of 15 to 25 minutes. Sunday, it was chili. Monday, it was Thai chicken (I’ll post on that later). Last night was beef stew. I adapted this recipe from food.com. It’s fun to find a recipe and modify it for Paleo. I’ve put an asterisk * next to my modifications.
The savory beef stew was delicious, filling, and the stew beef was fall-apart-on-your-fork tender.