Posts tagged: Clove Garlic

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.

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.

Potato Bacon Chowder

By , December 1, 2011

Glenda Embree is one of a kind grandmother of three beautiful grandchildren. She maintains a creative blog for busy wives and moms. The blog is full of wonderful and practical tips and recipes. The following is her recent creation of a Potato Bacon Chowder recipe using Instant Pot. The recipe is posted here with permission from Glenda.

Potato bacon chowder Potato Bacon Chowder

Ingredients: 8 servings

  • 5 lbs. russet potatoes, peeled and cubed
  • 3 stalks celery, sliced thin
  • 1 large onion, small diced
  • 1 clove garlic, minced
  • 1 Tablespoon seasoning salt (I used Country Bob’s)
  • 1 teaspoon ground black pepper
  • 4 cups chicken stock
  • 1 lb. bacon, fried crisp and rough chopped
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • sour cream, shredded cheddar cheese and diced green onion for garnish


  1. Place potato chunks into inner pot of pressure cooker.potatochunks Potato Bacon Chowder
  2. Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.onions Potato Bacon Chowder
  3. Add bacon and chicken stock to pot and then stir to combine. (I debated on whether to add the bacon, now, or when the soup was done. Now, meant sinking that smoky flavor deep into the potatoes. Later, meant having that crispier texture element to enjoy in my finished soup. Tonight, I opted for the deep flavor (Totally delish, by the way!), but you could go either way and it would be tasty and perfectly acceptable.) If you decide to wait, you will add the bacon when you stir in the milk and cream.)bacon Potato Bacon Chowder
  4. Place the lid on the Instant Pot slow cooker and lock it into place.puttingonlid Potato Bacon Chowder
  5. It will start, off to the side, so it drops into the slots in the rim and then you will grip the handle to spin the lid into the locked position. See how the arrows line up when it’s locked?lidlocked Potato Bacon Chowder
  6. Push the Manual mode button and set the timer for 5 minutes. (I started with 10 and then checked half way through. At five minutes, the potatoes were fork tender and perfect. Amazing!)
  7. Quick-release the steam from the pressure cooker.
  8. When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies.
  9. Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. I left a few bigger chunks of potato, in mine, for texture. That’s totally a preference thing, so adjust for what your family likes.)
  10. Add cream and whole milk, stirring to incorporate.cream Potato Bacon Chowder
  11. Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.Potato bacon chowder1 Potato Bacon Chowder