Posts tagged: Chicken Broth

Spicy Honey Chicken

By , December 2, 2012

Submitted by Robin R.

Spicy Honey ChickenIngredients:

  • 8 boneless skinless chicken thighs, about 2 lbs
  • Glaze
  • 2 t granulated garlic
  • 2 t chili powder
  • 1/2 t onion powder
  • 1/2 t coriander
  • 1 t cumin
  • 1/2 C Honey
  • 1 Tablespoon Cider or Balsamic Vinegar

 Instructions:

  • Preheat oven to 400 degrees or preheat gas grill or prepare briquets for grilling
  • Place chicken thighs in Instant Pot. Do not add liquids, the chicken will produce plenty of broth for the Spicy Honey Sauce.
  • Place lid on and press the POULTRY button.
  • When Instant Pot signals that the chicken is finished cooking, remove lid and place chicken on a baking sheet. Then place chicken in oven or on the grill for 15 minutes or until skin is crispy.
  • Remove chicken from oven or grill and set aside in a baking dish to keep warm.
  • While chicken is in the oven or on the grill, strain the chicken broth into a bowl, place broth back into the pot, push SAUTE button.
  • Add honey, Balsamic or Cider vinegar and seasonings to the chicken broth. Stirring occasionally, simmer the sauce  until it thickens and coats a spoon like syrup, may take from 10-15 minutes.
  • After sauce has thickened, turn pot off, adjust seasonings to your taste and pour the sauce over the chicken, coating each piece evenly.

We serve with multi-grain rice and a salad or vegetable.

Irena’s Peasant Cabbage Soup – made easy with electric pressure cooker!

By , August 17, 2012

Submitted by Teresa B. Gcabbagesoup1 300x175 Irena’s Peasant Cabbage Soup – made easy with electric pressure cooker!.

My parents came to Canada in 1948 from a war torn, impoverished country where they only cooked with the vegetables they grew and ingredients they bartered from neighbours. They made a wonderful life for my brother and I in Canada and Cabbage Soup was our weekly staple food.  Much of anything can go in it but I will present it the way we had it. They wasted nothing.  It was always served with mashed potatoes (if potatoes not cooked in it) or with rye bread from the local bakery!  My mother is now 94 and unable to cook for herself.  I now provide her with meals and thanks to the electric Instant Pot, I manage to cook a wholesome cabbage soup and many other soups for her in a very short time.  It took Mom hours to make it.

I first of all make the broth:

Ingredients:

  •  Chicken Carcass and or chicken bouillon or chicken broth

Weekly I purchase a rotisserie chicken from Costco.  We use the meat for fresh sandwiches.  When the carcass looks like it has had it, I break up the carcass, still have the wings and place it into a pot I have that goes into the pressure cooker – looks like a sieve but in pot form. I use this pot so I do not have to strain it when done.  If you do not have this pot (used to come with the stove top pressure cookers) you can just put everything into the interior pot of the pressure cooker and cover with water.

Pressure cook the carcass for 60 minutes.  When done just strain through a sieve.   You now have your broth.  Throw out the cooked carcass and bits.

If you do not have a chicken carcass to make the broth, you can use broth from a can or powdered chicken bouillon mixed in water.  At any rate I have about 8 – 10 cups as I make a large amount for our family.   I use both the carcass, covered with water and also add powdered bouillon because it has salt in it….therefore I do not add any extra salt.  It is not an exact science.  Use as much or as little broth as you like.

If you are using premade broth or bouillon in water , of course you would not be pressure cooking it at this time….no need, only if you are actually using a chicken to home make the broth with.

Rest of Ingredients:

  •  ½ of large onion diced
  • 2 stalks of celery, diced
  • 4 cloves garlic smashed and diced
  • 2 large baking potatoes, peeled (some like to leave the peel on), quartered lengthwise and sliced into ¼ inch slices.  If you do not eat potatoes, just leave them out….still delicious
  • 1 clean tomato from the garden – cut up
  • 1 bay leaf
  • Around 3- 4 cups Fresh cabbage – shredded – depends on size of your cabbage
  • 2 – 3 cups of drained and rinsed sauerkraut.  I use my own that I make, but I know you can purchase it anywhere in jars.  If you want the soup more or less ‘sour’ you would adjust the sauerkraut accordingly.
  • Ham or garlic sausage, or a smokie, or leftover cooked pork/chicken cut in small pieces….or no meat if you are a vegetarian.  Still tastes good.  Sometimes mom diced bacon, fried it and put it in.  Like I said, they used what they had and wasted little.
  • Carrots diced – as many as you like.

Method:

  • Put a couple of tablespoons of oil into the pressure cooker pot.
  • Press sauté function
  • When heated up, put in the onion and celery and sauté until onion is translucent and soft – to bring out the flavour.  It takes just a few minutes.
  • Then add in the garlic and sauté, but careful not to burn as it will be bitter then.
  • Put broth back into pot with the onions/celery and garlic and add all the rest of the ingredients.
  • Choose the soup cycle on the pressure cooker and cook.  When done, serve with parsley garnished on top!

Absolutely delicious, full of fibre and flavour and very easy and economical to make.  Takes no time at all!

Enjoy!

 

Instant Pot Mango Dal

By , June 28, 2012

Mango Dal 300x225  Instant Pot Mango DalSubmitted by Dana.

Ingredients: Serves: 4-6

  • 1 tablespoon coconut oil
  • 1 teaspoon ground cumin (or ½ teaspoon cumin seeds)
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 cup chana dal
  • 4 cups chicken broth (preferably homemade)
  • 1 teaspoon ground turmeric or 1 tablespoon grated fresh turmeric
  • 2 mangos peeled and diced
  • Juice of ½ a lime
  • ½ cup chopped fresh cilantro

Directions

1.     Place dal in a colander and rinse until water runs clear.

2.     Set the pressure cooker to Sauté to heat up the insert. Heat coconut oil until melted; add cumin and sauté until fragrant, about 30 seconds. Add onion; sauté until soft and starting to brown, about 5 minutes. Add garlic, ginger, coriander, cayenne and sea salt and sauté for 1 minute more.

3.     Add the dal, chicken broth, and turmeric to the pot. Keep on the Sauté feature and bring to a boil; boil for about 10 minutes removing any foam that comes to the top.

4.     Add mangoes. Place the lid on the pressure cooker and lock into place. Press the Beans/Chili button; adjust time so that the pressure time is 20 minutes.

5.     When done and pressure has naturally released, remove the lid; stir in lime juice and cilantro.

6.     Serve over cooked rice. (You can cook the rice at the same time if you want. Place 1 cup brown basmati rice with 1.5 cups chicken broth in a separate metal bowl sealed with either a lid or aluminum foil. Set gently on top of the dal before putting the lid on the pressure cooker.) Add Grilled chicken, if desire.

7. Chicken thighs marinated, for at least 30 minutes, in ½ cup greek yogurt with 2 teaspoons garam masala. Grilled

Coconut Curry Butternut Squash Soup

By , March 29, 2012

Submitted by Donna B.

Ingredients:

  • 1 large butternut squash, peeled, seeded, cubed
  • 1 small-medium onion diced very finely
  • 1 inch ginger finely chopped
  • 2 cloves garlic finely chopped
  • 3 cups chicken broth
  • 1 can coconut milk
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 1 ½ tsp curry powder
  • ½ tsp turmeric
  • 2 T olive oil

Instructions:

Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on “Saute” until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.

Easy Osso Bucco

By , March 27, 2012

Submitted by Frank R.

Ingredients: Serves: 4

  • 4 veal or lamb shanks cut to size for the pressure cooker
  • ¼ cup flour
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp thyme
  • 1 tsp rosemary
  • ¼ cup olive oil
  • 1 Tbsp butter
  • 2 medium carrots chopped in large chunks
  • 2 stalks celery cut into large chunks
  • 1 medium to large onion chopped
  • 2 cloves crushed garlic
  • 1 to 2 cups chicken broth (keep in mind of the size of the pressure cooker)
  • 2 lbs red potatoes (washed)
  • 2 Tbsp butter

Instructions:

Add the flour and the seasonings to a large bowl. Use a wire whisk to blend everything together. Rinse the shanks and dry with a paper towel. Roll each shank in the flour mix and set aside on a plate (Keep the remaining flour). Preheat a large skillet. Add the oil and bring to almost smoking. Place the shanks in the skillet and brown turning each shank to brown all sides of the shank. Once they are browned, set aside. Add the flour to the remaining oil and make a rue. Once the rue is made add the broth to loosen the rue into a sauce.

Pour ½ of the sauce on the pressure cooker and place each shank into the sauce standing upright. Fill in the gaps with the vegetables. Pour the remaining sauce over the shanks and vegetables. Seal the pressure cooker and cook for approximately 90 minutes.

Towards the end of the cooking cycle, boil the red potatoes (skin on) until tender. Mash the potatoes adding 2 TBsp of butter. Salt and pepper to taste.

Serve a lamb shank on a bed of potatoes. Add a large spoon of the vegetables. Ladle on some of the sauce from the cooker over the shank, vegetables and potatoes.

Pork & Greens Hearty-Soup

By , March 25, 2012

Submitted by Sandra K.

Instructions:

  • 3 lbs. lean ground Pork
  • 1 lb. fresh Kale
  • 3 cups low-fat Chicken Broth
  • 1 medium red onion***
  • 1 level TBS. Poultry Seasoning powder
  • 1&1/2 tsp. Garlic Salt

Instructions:

  • Chop kale and onion in small pieces.
  • Put Ch.Broth in EPC and add P.Seasoning and G.Salt. Mix well.
  • Add pork, kale and onion (*** or onion may be added Raw at the the end of cooking.)
  • Bring to High Pressure and cook for 6 min.
  • Release pressure.
  • Optional: *** Add raw onion to cooked soup if desired.
  • Serve with home-made Corn Tortillas!

Instant Pot Minestrone Soup

By , February 19, 2012

Submitted by Tracey J.

Ingredients:

  • 2 aseptic containers Organic chicken broth, low sodium
  • 5 organic carrots, sliced
  • 1 large onion, chopped
  • 1 cup organic whole wheat pasta
  • 6 organic golden potatoes, cubed
  • 28 oz can organic diced tomatoes in own juice
  • 2 stalks organic celery, sliced
  • 1/2 cabbage, sliced
  • 1 crown broccoli, chopped

Instructions:

Add all to pot and stir. Pot will be pretty full but should be some space at top. Cook on soup setting. Use longer setting to ensure noodles are cooked.

Season with salt, fresh pepper, Italian seasonings, and a bit of hot sauce when it is done. Sprinkle with Parmesan cheese before serving.

We had this tonight with warm rolls. Delicious!