Tag Archives: recipes

Instant Pot Chicken Mole

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Another great recipe for my pressure cooker.

Chicken Mole
Chicken mole from my Instant Pot.

A friend came by for dinner yesterday. I expected her at 5 and worked down in the garage until 4:50 PM. I wasn’t worried about time; I was cooking up dinner in my Instant Pot and had all the ingredients ready. She kept me company while I got everything into the pot and we drank wine and snacked on caprese with tomatoes from my garden and fresh mozzarella while we waited.

Here’s my version of the Mole Chicken Chili recipe I found in my newPressure Cooker Perfection cookbook. I served it over white rice and it was delicious: slightly chocolatey from the cocoa, slightly sweet from the raisins, and with just enough heat to catch your attention from the chili powder and chipotle peppers.

Ingredients

  • 3 tablespoons vegetable oil.
  • 2 tablespoons chili powder.
  • 2 tablespoons unsweetened cocoa.
  • 3 garlic cloves, minced.
  • 2 teaspoons minced canned chipotle chile in adobo sauce. This stuff, which you can find in the Hispanic food aisle of your grocery story — assuming your store has one — is spicy! I’m not quite sure what I’m going to do with the rest of the can. Freeze it in a small container?
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2-1/2 cups low-sodium chicken broth. If you use a quart sized container, as I did, you can use the remainder with water to make the rice. If you use canned chicken broth, you can get away with using one can and making up the difference to 2-1/2 cups with water.
  • 1 14.5-ounce can diced tomatoes. I used 3 medium, very ripe fresh tomatoes from my garden.
  • 1 cup raisins.
  • 1/4 cup peanut butter.
  • 3 to 4 pounds boneless, skinless chicken thighs, with fat trimmed off. The original recipe calls for 4 pounds bone-in thighs.
  • Salt and pepper.
  • 1 onion, halved and sliced in 1/2 inch thick pieces. I used a red onion from my garden.
  • 1 red bell pepper, stem and seeds removed, cut into 1/2 inch pieces. In general, I don’t like peppers, but I’m trying very hard to like them so I included them.
  • 1/4 cup fresh cilantro, chopped.

Instructions

  1. Add 2 tablespoons of vegetable oil to Instant Pot and press Sauté to start heating.

  2. When oil is shimmering, add chili powder, cocoa, garlic, chipotle, cinnamon, and cloves. Cook about 30 seconds. (It will smell really good.)
  3. Stir in broth, tomatoes, raisins, and peanut butter. Be sure to scrape any bits of the dry ingredients off the bottom of the pan. (I have a silicone spoon I use for this and it does a great job without damaging any of my cookware.)
  4. Bring to a simmer and cook for 5 minutes.
  5. Remove the sauce from the pot and puree it in a blender. (I use an immersion blender, which does a great job.) Set it aside.
  6. Season chicken with salt and pepper.
  7. Heat 1 tablespoon of oil in the pot.
  8. Add the onions and sauté until softened, about five minutes.
  9. Stir in sauce, chicken, and peppers.
  10. Cover and lock pot; close steam vent.
  11. On the Instant Pot, press Off and then press Manual and set the time to 20 minutes.
  12. When the timer beeps, press Off. Do a quick pressure release and then carefully remove the lid.
  13. Stir in cilantro and serve.

The original recipe instructs you to leave the red pepper out in step 9. Instead, when the pressure cooking is done, you remove the chicken and shred it. While doing that, you cook the pepper in the sauce for 10-15 minutes and then add the chicken back in. My way is quicker and easier and I’ve found that the chicken shreds a bit on its own as it’s served. Also keep in mind that if you use bone-in chicken, you should increase pressure cooking time to 25 minutes.

This makes a lot of food. With rice, it fed both of us two servings and there was enough leftover to give my friend some to take home and feed me at least two more meals. We were too full for dessert!

If you make this, let me know what you think.

Instant Pot Mac and Cheese with Chicken and Peas

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A one-pot dinner in 15 minutes.

Macaroni and Cheese
This looks a lot better than that orange stuff I used to eat.

Everyone loves macaroni and cheese, the ultimate comfort food. What’s better than home made?

I’ll admit it: for most of my life I’ve been hooked on Kraft Deluxe Macaroni and Cheese dinner. For years, it was almost a special treat to whip up a box of this unnaturally orange stuff at home. But with the rise of good mac and cheese and its popularity in restaurants, I started looking outside that blue box. And, after making this dish, I can’t see going back — ever.

This recipe is based on one I found in the Pressure Cooker Perfection cookbook by the folks at America’s Test Kitchens. It’s a great cookbook with nice color finished food photos — I’m a sucker for that in cookbooks — but it predates the Instant Pot I and so many of my friends have. Since I modified the recipe a bit for my own version, I figured I’d rewrite my version of it with Instant Pot-specific instructions. Here it is.

Ingredients

  • 8 ounces (2 cups) elbow macaroni. I used large elbows but I suspect you could use small ones or any other similarly sized/shaped pasta.
  • 2 cups water. I used cold water because the recipe didn’t specify otherwise.
  • 1 teaspoon salt.
  • 1/8 teaspoon cayenne pepper. You can omit this is you prefer not to have the spice.
  • 1 teaspoon dry mustard. I used the full teaspoon and could really smell it when it was first cooking and wondered whether I should have cut back. But I couldn’t taste it in the finished product.
  • 1 12-ounce can evaporated milk. I used whole milk, although the original recipe says 2% is okay. Use fat free at your own risk. Please remember that evaporated milk is not the same as sweetened condensed milk, although they’re usually together on supermarket shelves.
  • 1 cup cooked chicken, chopped. I occasionally buy roasted chickens at the supermarket and, because I usually can’t eat a whole one by myself in two days, cut up the breast meat and freeze it in a vacuum-sealed packet. It’s perfect for recipes like this.
  • 1/2 to 1 cup frozen peas. I love peas and aways have a bag in my freezer. I didn’t measure; I probably used a whole cup!
  • 4 ounces (1 cup) sharp cheddar cheese, shredded. I bought it pre-shredded.
  • 4 ounces (1 cup) Monterey Jack cheese, shredded. I couldn’t find it pre-shredded so I had to shred it myself. In hindsight, I realize I could have bought a pre-shredded mild cheddar/Monterey Jack mix the supermarket offered in 8-ounce packages.

Instructions

  1. Mix macaroni, water, salt, pepper, and mustard in Instant Pot (or other pressure cooker).

  2. Cover and seal pot for pressure cooking.
  3. On Instant Pot, press Manual and set for 5 minutes. (On another pressure cooker, heat and cook at high pressure for five minutes.)
  4. When cooking is finished turn pressure cooker off, do a fast pressure release, and carefully remove lid.
  5. Stir pasta thoroughly. It should be mostly cooked with some water left in the pot.
  6. On Instant Pot, press Saute. (On another pressure cooker, heat to medium high.)
  7. Stir in milk, chicken, and peas.
  8. Cook until liquid is mostly gone and pasta is tender.
  9. Turn pressure cooker off and remove from heat.
  10. Stir in cheeses and serve.

This makes four good-sized servings, perfect for dinner.

Easy Pizza Dough

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You can make your own pizza at home.

Pizza
Homemade pizza with morel mushrooms, leeks, minced garlic, cheese, and an egg.

Last week, after a successful morel mushroom hunt, I went in search of recipes for morel mushrooms. Along the way, I found a recipe on Saveur’s website for Pizza with Ramps, Morels, and Eggs. I made the pizza on Thursday, substituting leeks and minced garlic for the ramps, which were not available locally. (Note to self: plant garlic this autumn.) It was delicious. But the thing that impressed me most was how easy it was to make that pizza dough.

A few people who saw my photo of the pizza on Facebook asked whether I’d made the crust from scratch. I did. Here’s my version of just the pizza dough recipe. I found some problems with Saveur’s recipe as published and have made changes accordingly here.

Ingredients:

  • 3/4 cup water, heated to 115°F. I heat the water in the microwave, although I suspect my tap water would come out hot enough. Use a thermometer to check it. Too cold and the yeast won’t activate. Too hot and the yeast could die.
  • 1 packet (or 2-1/4 tsps) active dry yeast. I buy yeast in a jar so I measure it out.
  • 1/2 tsp sugar. Sugar feeds the yeast. Do not omit it.
  • 1-3/4 to 2 cups flour. The recipe called for 1-3/4 cups, but I needed more to make a dough that could be handled. You’ll also need some for dusting a work surface.
  • 1/2 tsp salt.
  • Olive oil.

Instructions:

  1. In the bowl of a stand mixer fitted with a dough hook, combine water, yeast, and sugar. Let sit until foamy, approximately 10 minutes.
  2. Add 1-3/4 cup flour and salt and mix on medium speed until dough forms. Add additional flour if necessary to stiffen up the dough until it’s still very soft but workable. I added at least 2 tablespoons more.
  3. Increase speed to medium-high and knead for about 5 minutes.
  4. Use olive oil to lightly coat a clean bowl. Transfer dough to oiled bowl and turn to coat dough with oil. (The Saveur recipe skipped this step; as a result, the dough stuck to the plastic wrap. If you prefer, you can skip the oil and dust the dough with flour to prevent sticking.)
  5. Cover dough with plastic wrap and set in a warm place to rise for 30 minutes. My oven has a “Proof” function so I used it.
  6. While you’re waiting for the dough, prepare the topping(s) for your pizza.
  7. Remove the dough from the bowl and move it to a lightly floured workspace. (This is one of the reasons I love having granite countertops.)
  8. Split the dough into the number of pizzas you want. This recipe should make 2 8-inch pizzas, but there’s no reason why you can’t divide it into 3 or even 4 or leave it as one large pizza.
  9. Work each piece of dough into a flattened shape about 3/4 inches thick. While the original recipe uses the word “roll” and I used a rolling pin for the first of two pizzas, I used my hands for the second one.
  10. Place the dough on a piece of parchment paper on a flat pan.
  11. If desired, brush each pizza with olive oil. Then top with desired toppings.
  12. Bake at 450°F for 15 to 20 minutes or until golden brown.

One of my favorite pizza toppings is eggplant sautéed with garlic and olive oil and then topped with goat cheese crumbles. Morels and leeks with garlic and butter (from the Saveur recipe linked above) wasn’t bad either.

The best thing about this recipe: it’s quick. You can go from a pile of ingredients to finished pizzas in less than an hour. And it tastes good, too.