Posts tagged: Chopped Tomatoes

Squash and Rice Casserole (Vegetarian or not)

By , November 22, 2012

Submitted by Teresa G.

Squash and Rice Casserole 300x225 Squash and Rice Casserole (Vegetarian or not)I am finally back to cooking after what felt to me a lifetime away!  We all have journeys in life – up and down – boy it felt good to get back to recipes and my Instant Pot.Notice in the photo, my elderly cat Valentina is savouring the smells coming from my latest dish.  She is hoping for a taste, however, I keep reminding her she is NOT a vegetarian!  She does like to keep a watchful eye on my cooking!As it is fall, there are plenty of harvest vegetables from your gardens and from the stores….a huge variety of pumpkins, squashes to be had!  So good for you. Here is what I tried and was delighted with:

Squash and Rice Casserole – Pressure Cooked in an InstantPot


  • 2 tbsp of oil  (do not waste your olive oil as it loses in value when heated – becomes like any other oil.  Olive oil is great cold) One large or two smaller onions peeled and finely chopped (food processor)
  • 2 sticks of celery finely chopped (food processor)
  • 2 carrots, washed and finely chopped (food processor)
  • 1 red pepper, deseeded and finely chopped (food processor)
  • 2 cloves of garlic crushed
  • 1 tsp dried or fresh thyme (this also was from my garden)
  • 6-8 white mushrooms quartered or leave out if you do not like mushrooms
  • 2 – 3 cups of vegetable stock if vegetarian – chicken broth if not .  PLEASE READ BOTTOM NOTE ABOUT RICE WATER RATIO* About 9-10 ounces of brown rice – I use California brown as it cooks fast
  • 27 ounce tin of chopped tomatoes, liquid and all Flesh of squash  – I used a smaller butternut squash and a medium sized zucchini – one of my friends substituted pumpkin and it was very good.  I peel the squash, deseed it and cut into one inch cubes Salt and pepper


  • In the Instant pot I put the sauté function on medium and I heat the oil.  I sauté the onions, celery, carrots and  red pepper for about 5 minutes.
  • I now add the garlic, thyme, salt and pepper and heat for another minute.  Then add the mushrooms and stir for 1 minute.  Add the rice, mix it all together.  Transfer all into a crock, corningware or metal bowl – any bowl that will fit the pressure cooker with a lid or that can be covered with aluminum foil.  *Add the tomatoes and the 2-3 cups of stock for a sticky rice.  If you prefer your rice NOT to be sticky use one cup rice to 1 ¼ cups of liquid.  Take into account liquid in the can of tomatoes. Now stir in the squashes.
  • Put about an inch and a half of water into the pressure cooker. Place the bowl with all the ingredients mixed on a flat trivet into the pot. Cover the pot with a lid or tightly with aluminum foil.   Place pressure cooker lid on securely  and pressure cook on rice setting.  If you are really saavy you can leave the ingredients directly in the pressure cooker pot but you may risk burning on the bottom if the water ratio is incorrect.  I have done this…..thank God for the InstantPot Stainless steel pot…so easy to clean up if that happens.
  • It is done, colourful and delicious.



One Pot Chicken in Tomatillo Sauce

By , October 13, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1-2 T olive oil
  • 1 large onion sliced
  • 1 clove garlic crushed (or 1 tsp garlic powder)
  • 1 Kg of boneless/skinless chicken thighs
  • 1 can green chiles (127 ml)
  • 1 handful fresh cilantro or 1 tsp ground coriander
  • 400 gms of tomatillos or salsa verde
  • Salt and Pepper
  • 200 gms Garbanzo beans
  • 400 gms leftover rice
  • 400 gms cheddar cheese
  • 200 ml chopped tomatoes
  • 100 ml black olives


Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Sauté onions until translucent in  oil.
  • When onions are translucent, sauté garlic for 15 seconds. Add chicken, chiles, cilantro (or coriander), tomatillos (or salsa verde), salt and pepper to taste.
  • Pressure cook on “Poultry” for 8 minutes, leave on keep warm for 3 minutes.
  • Release pressure. Remove chicken and break it up with forks.
  • Add garbanzo beans and rice, sautéing for 1 minute.
  • Return meat to reheat and stir in cheese.
  • Serve as meat course, with refried beans salad, and tortillas. Also can be used as a burrito filling. Garnish at the table with chopped tomatoes and black olives.

This is mild but savory.

BBQ Hawaiian Turkey Meatloaf 

By , March 29, 2012

Submitted by Pamie F.

I have more photos and a how-to video at my Website at:

P1080332 Large 300x225 BBQ Hawaiian Turkey Meatloaf Ingredients

  • 2 – tbls. – Olive Oil – Divided
  • 1 – med Onion, (minced)
  • 3 – cloves of Garlic (minced)
  • 1- Red Pepper (finely chopped or you may use Green Pepper)
  • 1 – 15oz canned diced Tomatoes
  • 1 tsp. – Sea Salt (or Himalayan)
  • 1/2 tsp. – freshly ground Black Pepper
  • 1 tsp. – Parsley (fresh or dried)
  • 1 tsp. – Paprika
  • Pinch of Cayenne Pepper
  • (NOTE: Save a Pinch of Salt, Pepper, Parsley, Paprika and Cayenne to season the Bread cubes.)
  • 1 1/2 cp – whole grain Bread (Cubed)
  • 2 lbs – ground Turkey
  • 1/2 cp – dry Red Wine
  • 2 – Eggs
  • 3 1/2 tbls. – Sour Cream or Creme Fraiche
  • 1 1/2 tbls. – Worcestershire sauce
  • 1 tbls. – Soy Sauce
  • 3 tbls. – Ketchup
  • 3 tbls. – favorite BBQ Sauce
  • 1 cp – crushed Pineapple (drained)


  • In a skillet, put in 1-tbls. Olive Oil and add Garlic, Red Pepper and Onions.
  • Sauté until Onions are almost transparent.
  • Add your chopped Tomatoes and cook down until almost all of the fluid has been cooked out of it.
    Set aside to cool.
  • Next – in a skillet add 1-tbls of Olive Oil and the Bread cubes and a pinch of the Seasonings you saved back: (Salt, Pepper, Parsley, Paprika and Cayenne) to the Olive Oil. Sauté until the Bread Cubes are well toasted.
  • In a mixing bowl add your ground Turkey, Eggs,Sour Cream, Worcestershire and Soy Sauces. Mix well.
  • Add your cooled Seasoned mixture to the Turkey mixture.
  • Add your loaf into your ceramic or glass dish.
    You may use a loaf pan that will fits inside your Instant Pot.
  • Top with the mixture of Ketchup and BBQ Sauce *Sprinkle Pineapple over top the sauces.
  • Foil the top of your Turkey Meatloaf to seal it and keep it moist.
  • Add 2 cups of water to the inside pan in your Instant Pot.
  • Set in your Trivet.
  • Add in your Turkey Meatloaf atop the Trivet.
  • Set your Instant Pot to the “Meat” setting.
  • Once done, let the the Instant Pot cool down on it’s own.
    This will help set up the Meatloaf. Note: DO NOT cut it until it’s cooled at least ten minutes.
  • Slice the Meatloaf and ENJOY!

Oxtails Stew

By , February 19, 2012

stew 320x213 Oxtails Stew

Submitted by Ted K.


  • 5 lbs oxtails
  • Salt and pepper
  • 1 large onion, peeled and chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 clove garlic, peeled and chopped
  • 1 small bunch parsley, chopped
  • 2 cups red wine
  • 1 cup chopped tomatoes
  • 1 cup water
  • Salt and pepper
  • Sugar to taste


Season the oxtails with salt and pepper then put in the cooker Put the rest of the ingredients on top of oxtails, then pour the wine and water over everything.
Cook at stew setting for 40min. Let cool in cooker for at least 10min before opening the lid.
Season with salt, pepper to taste.