My New Pressure Cooker-Recipes I found and Used!

Meatloaf-from Kitchen Dreaming

Healthy Eating

 

FOR THE MEATLOAF

  • 2 tbsp milk
  • 1 egg
  • ⅓ cup of panko, Japanese bread crumbs
  • ½ cup of sweet onion, minced finely
  • 2 cloves of garlic, minced
  • 2 tbsp carrot, minced finely
  • 2 tbsp celery, minced finely
  • 2 tbsp fresh parsley, minced
  • ½ lb of lean ground beef
  • ½ lb of lean ground pork
  • Salt and black pepper, to taste

FOR THE VEGETABLES:

  • 1 pound of small red potatoes, cleaned and halved
  • 4 large carrot
  • 1 cup water

OPTIONS FOR THE MEATLOAF GLAZE:

  • Brown gravy
  • Tomato sauce
  • Barbecue Sauce

INSTRUCTIONS

  1. Whisk together the milk and egg in a small bowl; add the Panko crumbs and set aside until all the milk has been absorbed.
  2. Meanwhile, mince the onion, garlic, carrot, celery, and parsley together in a food processor (affiliate link).
  3. In a large bowl, combine the Panko mixture, onion mixture, ground pork and ground beef, sea salt and black pepper, to taste. Mix together gently with just your fingertips. Once combined, form the mixture into a loaf and place on a sheet of aluminum foil making sure the meatloaf fits into your pressure cooker.
  4. Fold the sheet of aluminum foil up and around the meatloaf to form a packet, leaving the top open slightly to release the steam.
  5. Place the steamer rack into the bottom of the pressure cooker. Place the aluminum foil packet of meatloaf on top of it. Add the potatoes and carrots around the sides. Add the 1 cup of water around the sides of the pan.
  6.  Cover with the lid and lock the pressure cooker making sure the pressure release valve is set to “sealing.”
  7. Select “Manual” and cook at High Pressure for 20 minutes. Turn off the heat and release the steam valve by “quick release”. Once the pot has released the pressure, carefully open the lid.
  8. Confirm the meatloaf’s internal temperature is at least 160°F with a food thermometer.
  9. Serve immediately with or without the optional meatloaf glaze or gravy.

 

Video of my first time!

Healthy recipes

My first time! Chicken Paprikas, Chicken Breast shredded and Meatloaf and potatoes! 

Chicken breast from Kitchn

Healthy recipes

 

What You Need

Ingredients

  • 3 pounds fresh or frozen boneless, skinless chicken breasts (about 4 large breasts)
  • 1 teaspoon kosher salt
  • 1 cup low-sodium chicken broth or water
  • Equipment
  • Electric pressure cooker
  • Pressure cooker rack or steamer basket
  • Measuring cups and spoons

Instructions

  1. Arrange the chicken, salt, and water in the electric pressure cooker. Set the Instant Pot’s trivet or a steamer basket inside the insert of a 6-quart or larger Instant Pot or electric pressure cooker. Season the chicken with the salt and set on the trivet. Pour the chicken broth or water over the chicken.
  2. For perfectly juicy chicken breast: Cook the chicken on HIGH pressure for 10 minutes and quick release the pressure. Seal the cooker and make sure the pressure valve is closed. Set to MANUAL, HIGH, and dial the time down to 10 minutes. For fresh chicken, it will take about 10 minutes to come to pressure. Expect frozen chicken to take 12 to 15 minutes to come up to pressure. When the 10-minute cook time is up, do a QUICK release of pressure.
  3. For shredded chicken: Cook the chicken on HIGH pressure for 15 minutes and natural release for 5 minutes. For chicken that shreds easily with a fork, you’ll need just a few more minutes of cooking and natural release. Cover the electric pressure and set to MANUAL, HIGH, and dial the time down to 15 minutes. For fresh chicken, the cooker will take about 10 minutes to come to pressure. Expect frozen chicken to take 12 to 15 minutes to come to pressure. When the 15 minute cook time is up, do a NATURAL release of pressure for 5 minutes before quick releasing any remaining pressure.
  4. Release remaining pressure, remove and serve or use for future use.Immediately transfer the chicken to a cutting board. If reserving the cooked chicken for meals throughout the week, store the breasts whole to keep them moist. Chop or shred the chicken as desired for immediate use in other recipes. Reserve the broth for soups and cooking grains.

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