Instant Pot – The Food Wife

Beetroot Risotto

31st August 202331st August 2023
by thefoodwife

Serves 2 (but easily scaled up)

Iâ€™ve been making a version of this for a while now, Iâ€™ve made it with vacuum packed pre-cooked beetroots (which I simply dice small and cook in with the rice) but the best version is with fresh, raw beetroot. The flavour and colour is unmatched.

I make this in my Instant Pot pressure cooker, but could be cooked traditionally or as an oven-baked risotto. It can easily be made vegan (see alternative ingredients below).

Ingredients:

1 tbsp Olive oil and/or butter

1 onion, finely diced

1-2 large raw beetroot, cleaned and coarse grated (or one pack of pre-cooked vacuum packed beetroot, finely diced)

150g arborio risotto rice

350ml vegetable stock (gluten-free/vegan as required)

Salt & Pepper

2 tbsp finely grated parmesan or nutritional yeast flakes

Step 1: Set the Instant Pot to sautÃ© mode and add the oil/butter and onion to the pot. Stir frequently, until softened. Add the beetroot and rice and stir again for about a minute, before adding the stock along with a pinch of salt and pepper.

Step 2: Switch sautÃ© mode off, put the lid on the Instant Pot and ensure the vent is set to sealing. Set the Instant Pot to Manual High Pressure and set for 6 minutes.

Step 3: Once the Instant Pot has completed its programme, switch off and do quick release, using a tea towel and wooden spoon to carefully open the vent. Once it has depressurised, remove the lid and stir through the parmesan/nutritional yeast. Serve immediately.

Pulled Chicken Enchiladas

27th April 202327th April 2023
by thefoodwife

Serves 5-10

A family crowd pleaser, this enchilada recipe is largely made in the instant pot so with little effort you have shredded chicken in a spiced sauce. You can use a shop bought fajita seasoning or make your own.

There is enough filling here to fill 10 large tortilla wraps so depending on appetites you could feed 5-10 people!

Ingredients:

For the enchilada chicken filling:

1.2kg bone in chicken thighs

2 tbsp tomato purÃ©e

1 tin chopped tomatoes

3 heaped tsp fajita spice seasoning

160ml Water

1-2 tins kidney beans, drained

Salt and Pepper

10 large tortilla wraps

For the tomato sauce:

1L passata

3 heaped tsp fajita spice seasoning

For the topping:

Grated cheese

Step 1: Dump the chicken, tomato purÃ©e, chopped tomatoes, fajita seasoning and water into the Instant Pot. Close the lid, set the vent to closed and cook on high pressure for 20 minutes.

Step 2: Allow the chicken to naturally release pressure.

Step 3: Remove the chicken and you will easily be able to skin and debone it (I use two forks). Return the meat to the liquid and use the forks to shred it. Add 1-2 tins drained kidney beans and season with salt and pepper.

Step 4: Reduce the liquid until the meat is coated but not swimming in sauce. Allow to cool.

Step 5: Once the filling is cooled, assemble the enchiladas by putting 1/10 of the mixture in to each wrap. Tuck in the top and bottom of each wrap and then roll/fold into a neat package. Place in a large baking dish, repeating until you have used up all the filling and wraps and the baking dish is tightly packed.

Step 6: Mix the passata and seasoning to create a smooth sauce. Pour over the enchiladas and top with grated cheese.

Step 7: Bake in a 180c oven for 25-30 mins until golden and bubbling.

Serve with guacamole, sour cream and a salad.

Coronation Chicken

30th March 202330th March 2023
by thefoodwife

I couldnâ€™t NOT do this as we approach Charlesâ€™ big day. Itâ€™s an absolute favourite sandwich filling in our house. By all means use some ready cooked chicken (or leftovers from a roast!) but here is how to make a large amount using a whole chicken in the Instant Pot. You can then serve this as a platter as part of a buffet (street party, anyone?) or use it as a filling in sandwiches, wraps, baked potatoes etc.

Ingredients:

1 whole chicken

7 heaped tbsp mayonnaise

3 tbsp mango chutney

1 heaped tbsp medium curry powder

Two handfuls of sultanas

Step 1: Cook the chicken. Place the chicken in the Instant Pot and top with enough water to reach the max line. You can also add some extra flavour at this point too (a couple of celery sticks, a carrot, a few peppercorns and a bay leaf or two). Set the Instant Pot to high pressure for 50 minutes.

Step 2: Depressurise the Instant Pot and carefully remove the chicken. Allow the chicken to cool enough so that you can shred the meat from the bones. You could put the bones back into the liquid and complete making a delicious stock by switching to sautÃ© mode and reducing it down to about a litre.

Step 3: Mix the mayonnaise, mango chutney, curry powder and sultanas in a bowl.

Step 4: Stir through the shredded chicken and itâ€™s ready to use or store for up to three days in the fridge.

Ginger, Garlic and Soy Pulled Jackfruit

16th November 202216th November 2022
by thefoodwife

Serves 2-4

A while ago I said that I would give a vegan version of my Instant Pot Garlic And Soy Chicken Thighs and here it is. Itâ€™s a super speedy dinner to dump in the Instant Pot. If you donâ€™t have a pressure cooker, it could be made on the hob. Sweat the peppers for a few minutes first in some vegetable oil before adding the rest of the ingredients and cooking down over a medium-low heat for 15-20 minutes, stirring every now and again. Either way, enjoy!

Ingredients:

1/2 tsp Sesame oil

1/2 Instant Pot cup or 80ml (gluten-free if required) soy sauce

1/2 Instant Pot cup or 80ml (gluten-free if required) tomato ketchup

1/2 Instant Pot cup (up to 80ml on measure) loosely packed soft light brown sugar

1/2 Instant Pot (80ml) water

4 cloves of garlic, crushed

2 inches ginger, grated

1/2 tsp Chilli flakes (optional)

2 tins of jack fruit, drained

2 peppers reseeded and cut into strips

Step 1: In the Instant Pot add all the ingredients. Place the lid on, ensuring it is set to sealing mode. Then press manual, and set for eight minutes at high pressure. When the time is up, switch it off and then cover the seal with a tea towel and then carefully switch to venting (I use a wooden spoon).

Step 2: Remove the lid and stir. If the jackfruit did not come pre-shredded then now is the time to use forks to pull the jackfruit apart. Next switch to sautÃ© mode for a few minutes to reduce the sauce.

Serve with rice and steamed vegetables.

Ginger, Garlic and Soy Pulled Jackfruit

16th November 202216th November 2022
by thefoodwife

Serves 2-4

A while ago I said that I would give you a vegan version of my Instant Pot Garlic And Soy Chicken Thighs and here it is. Itâ€™s a super speedy dinner to dump in the Instant Pot. If you donâ€™t have a pressure cooker, it could be made on the hob. Sweat the peppers for a few minutes first in some vegetable oil before adding the rest of the ingredients and cooking down over a medium-low heat for 15-20 minutes, stirring every now and again. Either way, enjoy!

Ingredients:

1/2 tsp Sesame oil

1/2 Instant Pot cup or 80ml (gluten-free if required) soy sauce

1/2 Instant Pot cup or 80ml (gluten-free if required) tomato ketchup

1/2 Instant Pot cup (up to 80ml on measure) loosely packed soft light brown sugar

1/2 Instant Pot (80ml) water

4 cloves of garlic, crushed

2 inches ginger, grated

1/2 tsp Chilli flakes (optional)

2 tins of jack fruit, drained

2 peppers deseeded and cut into strips

Serve with rice and steamed vegetables.