Posts tagged: Shredded Cheese

Speedy Texas Trail Chili

By , September 27, 2012

Submitted by Peter H.SPEEDY TEXAS TRAIL CHILE

Ingredients: 8 servings

  • 2 Tablespoons canola oil
  • 1 large onion, peeled, chopped
  • 1-1/2 pounds ground beef, turkey or chicken
  • 2 Cups favorite Bloody Mary mix (spicy preferred)
  • 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice)
  • 2 Cans (14 ounces each) kidney beans, drained and rinsed well
  • 4 Tablespoons (or more if you like) favorite chili powder, divided
  • 1-1/2 Cups Water

For Serving (optional):

  • Corn chips
  • Shredded cheese
  • Sliced green onions
  • Sour cream

Instructions:

  • In the INSTANT POT pressure cooker pot, heat the oil.
  • Add the onion and saute about 8 minutes until it becomes lightly golden brown.
  • Add the meat and cook until it browns, breaking it up as it cooks.
  • Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan.
  • Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil;  add the water.
  • Lock the lid in place and cook on high pressure for 5 minutes.
  • Quick release the steam.  When the pressure valve drops remove the lid tilting it away from your face.
  • Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes.
  • Ladle into bowls and garnish as desired.  Serve and ENJOY!!

 

 

 

Baked Potatoes in 25 Minutes with Instant Pot

By , February 10, 2012

If you make baked potatoes in the conventional way, you and kids will remain hungry for 70~90 minutes, depending on the size of the potato. With Instant Pot, your baked potatoes will be ready in 25 minutes, regardless of the size.

This speed is achieved with high-pressure steaming. Steam cooks evenly; high temperature cooks fast.

Ingredients:

  • Large russet potatoes, one per serving. Russet potato is also called baking potato, rich with starch.
  • Olive oil
  • Kosher salt
  • Shredded cheese, sour cream or your favorite topping.

Instructions:

  1. Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl. brush cleaned potato 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  2. Put two cups of water in the inner pot
  3. Place the bowl on top of the steam rack (included in the Instant Pot package).placed in InstantPot
  4. Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
  5. When the “Steam” program finishes, release the steam. Take the potatoes out.
  6. Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).poked hole 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  7. Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect. I use a small toast oven at toast mode. put on a baking tray 420x280 Baked Potatoes in 25 Minutes with Instant Pot

The inside of the baked potato retains a sweet moisturized texture.  My daughter and her friends finished the potatoes in a few gulps, and gave me a thumb-up with the verdict: “it’s good!”.cheddar-cheese-topping potatosour-cream-topping potato