Home Pressure Cooking

A Keto Friendly Pickle Sandwich

Tue, 26 Jan 2021 13:11:49 GMT

What are you making for Game Day? What about a Keto Friendly Pickle Sandwich?

Hi friends this is Jennifer from JENRON DESIGNS. I am a weekly guest here on Home Pressure Cooking. Today I am stepping outside of my normal box and I am sharing a fun game day delight which is also Keto Friendly my Pickle Sandwiches.

This is a recipe that went crazy over on my website for tailgating season, so I wanted to give it share here just in time for the BIG GAME coming up and don’t forget about picnic season! Have you ever tried a Keto friendly Pickle Sandwich? Well, let me be the first to tell you, if you are avoiding carbs and bread they are wonderful.

To get started you will want to pick a large dill, sweet or hot pickle. These types of pickles can be found in the deli section of your local grocery stories. For the purposes of Keto and diabetic friendly recipes I have stuck to basic dill and hot pickles seen below.

Next you will unwrap the pickles and cut them in half. Once you have done this you will want to take a spoon to scoop the insides of your pickle out.

* As a side note, I like to retain the innards for chicken or tuna salads. Since it is similar to a pickle relish, so I reserve them into a bowl for later use.

Once you have scooped out the centers to create a hollow cavity to fill. I highly recommend allowing the pickles to drain, upside down on a paper towel for at least 30 minutes, longer if you can. This will keep your sandwiches from being too wet, and your ingredients from running out all over your guests which is very messy.

Once you have reached a satisfactory level of dryness, you can proceed with the stuffing. I have chosen to place a homemade easy southern style pimento cheese to put into my hot dill pickles. I personally find the heat of the hot dill pickles can be a nice compliment to the rich cheesy filing. It also pairs nicely with a basic tuna salad or poki yaki.

Easy Southern Style Pimento Cheese

Course Appetizer, Lunch, Salad, Snack

Cuisine Soul, Southern

Keyword appetizer, Sandwich, Southern Soul Food

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 People

Calories 112kcal

Author Jennifer Gainer

Ingredients

1 cup Sharp Cheddar Cheese shredded, thick cut
1/4 cup Hellmans Mayonnaise
4 oz Whipped Cream Cheese
2 tbsp Pimentos
1 tbsp Red Pepper Flakes
Salt & Pepper to taste

Instructions

Whip Cream cheese and mayo together with spices, then fold in the shredded cheese.

Keep in mind you can fill your sandwiches with any kind of filling that your like, I also did a few club style sandwiches. The cub sandwiches feature:

Genoa Salami
Sliced Oven Roasted Turkey
Spicy Mustard
Gouda Cheese Slices
Shredded Lettuce
Tomato Slices

The best part is that these sandwich are perfect for any game day, tailgating or picnic adventure that you can think of, so get packing.

The post A Keto Friendly Pickle Sandwich appeared first on Home Pressure Cooking.

Air Fryer Lemon Pepper Green Onion Wings

Mon, 25 Jan 2021 19:28:26 GMT

Jump to Recipe

These crispy little baby’s, are perfect for any occasion.

Game day? Yep!

Movie night? For Sure!

Uncle Vinnie’s Birthday? Yes!

Have you seen Vinnie, he could eat 3 batches of these wings by himself!

Ingredients

3 lbs chicken wings
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Chili Powder
1 tsp. Smoked Paprika
2 tsp Kosher Salt
2 tsp. Ground Black Pepper
1/2 cup plus 2 tbsp. Vegetable Oil
1/2 cup Flour
1 tbsp. Corn Starch
1 1/2 tsp. Lemon Pepper Seasoning
2 Green Onions Chopped

Seasoning

Let’s begin by mixing up a quick seasoning blend so that our wings will be tasty no matter what.

In a small bowl, mix together the garlic powder, onion powder, chili powder, smoked paprika, and 1 tsp. each of the salt and black pepper.

Next, I lay out the wings on a sheet pan lined with paper towels, and pat them dry.

Then, I transfer the wings to a large bowl and drizzle 2 tbsp. of vegetable oil over them, then mix thoroughly with tongs until they’re evenly coated.

Now, I add half of the seasoning blend and continue mixing.

When it looks like the wings are thoroughly seasoned, I add the rest of the seasoning and continue mixing.

Doing this in two steps helps to ensure an even coating of the blend.

Dredging the Wings

Now that our wings are properly seasoned, we need to make sure they come out crispy. Soggy wings offend Uncle Vinnie, and his birthday is coming.

In a small bowl mix 1/2 cup flour, 1 tbsp. corn starch, 1 tsp. Kosher salt, 1 tsp. black pepper (yes, it’s ok to reuse the bowl we had the seasoning in).

Lightly coat each wing with the flour mixture and place them a cooling rack.

Sauce Time

These wings would be pretty tasty if we fried them up right now, but let’s make them even better and make the sauce.

I personally use light olive oil for this, but feel free to use whatever you like. Avocado oil is all the rage, but even canola oil would be fine.

Add your 1/2 cup of vegetable oil to a small bowl, then add 1 1/2 tsp. lemon-pepper seasoning. The lemon pepper I used had salt added, if your’s does not – add 1/2 tsp of salt.

Add your chopped green onions, and mix it all up, then set it aside.

Let’s Fire up the Air Fryer

Preheat your air fryer to 390℉ and set the timer for 6 minutes.

When it’s ready, add your wings in a single layer.

My fryer could hold up to 10 wings while still allowing for air flow. Adjust your batches according to your fryer’s capacity.

Give the wings a light mist with some cooking spray.

Shut the lid, or close the drawer, and let the wings fry for 6 minutes.

After 6 minutes, flip each wing over and allow them to cook in the fryer for 6 more minutes.

Now let’s sauce the wings.

You can do this batch by batch, or all at once, depending on the voracity of your guests.

If Uncle Vinnie is visiting, you’ll want to keep them flowing.

Add your wings to a large bowl and spoon some sauce over. Now give them a good toss, until the wings are coated with sauce.

Now you’re ready to serve!

Enjoy, and I hope Vinnie leaves a few wings for you and the other guests.

Air Fryer Lemon pepper Green Onion Wings

Zesty, flavorful chicken wings done in the air fryer.

Course Appetizer, Snack

Cuisine American

Keyword Air Fryer, Chicken Wings

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 3 people

Author Chef Eric

Cost 8-10 Dollars

Equipment

Air Fryer
Mixing Bowls
Cooling Rack
Knife

Ingredients

Seasoning Blend

1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp smoked paprika
1 tsp kosher salt
1 tsp black pepper

Dredging Mixture

1/2 cup flower
1 tbsp. corn starch
1 tsp black pepper
1 tsp kosher salt

Sauce

1 1/2 tsp lemon pepper seasoning
1/2 cup vegetable oil 1 tbsp. additionally
2 each green onions

Instructions

Season the Wings

In a small bowl mix all the Seasoning Blend ingredients together.
Line a sheet tray with paper towels, and pat wings dry
Add wings to a large mixing bowl, drizzle the 1tbsp. vegetable oil. Mix to coat all the wings.
Add seasoning blend to large bowl with wings and thoroughly mix to coat all the wings with seasoning.

Prepare the dredge

In a small bowl combine the flour, corn starch, salt, and pepper

Dredge the Wings

Lightly coat all the wings by placing them, one at a time into the dredge mixture, and rolling them around till coated. Then place each wing on a cooling rack.

Preparing the Sauce

Add 1/2 cup of vegetable oil to a small bowl along with lemon pepper seasoning, and 2 chopped green onions, and mix.

Air Frying the Wings

Preheat your air fryer to 390℉, and set timer for 6 minutes.
Place wings in a single layer, leaving space for air flow.
Cook for 6 minutes, then turn each wing and cook for 6 more minutes. You may need to do up to 3 batches, depending on the capacity of your fryer.

Sauce the Wings

Place wings in a large mixing bowl, and spoon over the sauce.
Mix, or toss the wings in the sauce till completely coated. Then serve

The post Air Fryer Lemon Pepper Green Onion Wings appeared first on Home Pressure Cooking.

Easy Cajun Style Red Beans

Mon, 25 Jan 2021 11:50:00 GMT

Add a spicy little side dish to your meals this month with my Easy Cajun Style Red Beans.

Jump to Recipe

Hey there friends, it is Jennifer from JENRON DESIGNS. You know me as a guest writer here on Home Pressure Cooking, sharing one of my favorite southern style recipes once a week straight from my own recipe box.

This week I wanted to share a great side dish perfect for pairing with just about any kind of grilled meat or seafood. It is delicious with blackened chicken or tilapia. My Easy Cajun Style Red Beans can even be served directly over your favorite rice, for a spicy vegetarian version of Red Beans & Rice.

The real secret ingredients to fantastic Spicy Red Beans believe of not, is real butter and smoked paprika. Plus using fresh garlic, scallions and peppers. Always remember the fresher the produce the better, especially if you are using a canned red bean, like we are here, to save time.

The recipe starts out by sauteing your garlic and scallions, in 2 tbsp of olive oil. I used a garlic flavored olive oil just to add some more flavor. Saute for 4-5 minutes until fragrant.

Next add in your diced bell pepper, I chose a yellow pepper to add in a little color, but any variety red, yellow, green or orange will work. Lightly toss in your skillet with a Bamboo Spurtle. At this point I also add in my spices and lightly toast them for 1-2 minute before the liquids are added. This would be your smoked paprika, cayenne pepper and old bay seasoning.

Place your 1/3 cup vegetable stock directly into pot, topped by your drained red beans. Add in 1 tbsp of butter and heat thoroughly 7-8 minute on medium high heat. Try not stir to much it will only break down your beans.

Serve with your favorite protein of choice, some of our favorite combinations include blacken chicken or tilapia with grilled shrimp skewers. You can even serve over a basic white rice for a quick vegetarian red bean and rice.

Some more tasty 3 Qt. Instant Pot meals HERE

Easy Cajun Style Red Beans

Course Side Dish

Cuisine Cajun

Keyword Beans

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 640kcal

Author Jennifer Gainer

Equipment

2 Quart Saucepan
Measuring Cups
Measuring Spoons
Cutting Board
Knife
Spurtles
Strainer

Ingredients

2 13.4 oz Red Kidney Beans Drained
2 Cloves Garlic peeled, minced
2 Scallions Sliced
2 Bell Pepper Seeded, Diced
1/3 cup Vegetable Stock
1 tbsp Butter
2 tbsp Olive Oil ( garlic flavor preferred)
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
2 tbsp Old Bay Seasoning

Instructions

Saute' your garlic and scallions, in 2 tbsp of olive oil, for 4-5 minutes until fragrant.
Next add in your diced bell pepper, lightly toss in your skillet with a Bamboo Spurtle.
Then add in all spices and lightly toast them for 1-2 minute before adding the liquids. This would be your smoked paprika, cayenne pepper and old bay seasoning.
Place your 1/3 cup vegetable stock directly into pot. Top with drained red beans.
Add in 1 tbsp of butter and heat thoroughly 7-8 minute on medium high heat. Try not stir to much it will only break down your beans.

The post Easy Cajun Style Red Beans appeared first on Home Pressure Cooking.

Whiskey Bacon Chutney

Fri, 22 Jan 2021 16:59:00 GMT

Hello, Chef Eric here!

Today, I’m going to show you how we can make some Whiskey Bacon Chutney!

This sweet and spicy Chutney can bring an exciting, twist to burgers, sandwiches, and virtually anything you’re adventurous enough to smear it on.

The balsamic vinegar gives it its dark color, and undertones of vanilla, while the whiskey and maple syrup brings a sweet and comforting richness.

Don’t feel bad if you find yourself sneaking off to the fridge with nothing but a spoon for just one more taste.

Jump to Recipe

Ingredients

Thick Cut Smoked Bacon 10 strips
4 Shallots
1 White, or Yellow Onion
Red pepper Flakes 1 tsp.
Chili Powder 1 tsp.
Smoked Paprika 1 tsp.
Whiskey 150 ml
Maple Syrup 100 ml
Balsamic Vinegar 70 ml
Brown Sugar 1/3 cup

Makin’ That Bacon

Begin by laying your 10 strips of bacon on a sheet tray.

Place the tray into a cold oven, and set the temp to 350°F. Not preheating will give the bacon fat extra time to render and achieve a lovely crispness without any burnt flavor. This will take 20-30 minutes, so just remember to keep an eye on it.

Next, we need to give the onions, and shallots a medium chop. They don’t have to be perfect, as we’re going to cook them down to jelly.

Caramelization is life

Put a large sauté pan over medium heat, and add a tbsp. of vegetable oil.

When the pan is hot, add in your onions and shallots.

Cook them until they are translucent while stirring frequently.

Drop the heat down to medium-low, and let the onions and shallots slowly break down.

You will see them begin to darken in color, and this is a sign that you need to keep going.

Stir occasionally, and if they begin to burn, or leave fond in the pan, add a splash of water!

This was right after the pan almost started to burn, I deglazed with a splash of water, and stirred thoroughly to release the fond from the pan.

Don’t burn the bacon!

By now your bacon should be almost ready.

When it is, drain the fat, and let it cool enough that you can handle it, then give it a rough chop. You want the pieces to be a bit bigger than bacon bits so they don’t get lost in the chutney.

Now, let’s go back to the onions and shallots. Once you see the onions start to get broken down, and jam-like, add all the liquid ingredients (whiskey, maple syrup, and balsamic vinegar).

Bring this to a simmer, then add the chopped bacon, and brown sugar.

Let this simmer over low heat until the liquids reduce and begin to turn into a thick syrup.

You will know it’s ready when you can drag a spurtle across the bottom of the pan and a stripe of the exposed pan remains.

Remove the pan from the heat and let it cool.

This will keep for 2-3 weeks in the fridge, so stock up.

I tried mine out on some toasted Cuban bread, but you can bet, I’ll be making burgers tomorrow night, and this chutney, is going to be the star of the show!

Seriously, this is the best thing I’ve tasted in weeks. I hope you give it a try.

If you’d like an insider look at the creation of this recipe and others like it, I perform cooking streams live on Twitch every Sunday starting at 3:30 pm EST. If you have questions or want to see me in action, I would love to see you there.

Click here to give me a follow – UMBRAo72 – Twitch!

Thank you for cooking with us!

– Chef Eric

Whiskey Bacon Chutney

A sweet and spicy Chutney that brings an exciting twist to anything you're adventurous enough to smear it on!

Course Appetizer, side

Cuisine Indian

Keyword bacon, chutney, Spread

Author Eric Z

Equipment

Cutting Board
Knife
Sauté Pan (Large)
Standard Oven
Standard Stove
Stirring Spurtle/Spoon

Ingredients

10 Strips Thick Cut Smoked Bacon
4 Shallots
1 White or Yellow Onion
1 tsp Red Pepper Flakes
1 tsp Chili Powder
1 tsp Smoked Paprika
150 ml Whiskey
100 ml Maple Syrup
70 ml Balsamic Vinegar
1/3 cup Brown Sugar
1 tbsp Vegetable Oil

Instructions

Layer your bacon strips on a sheet tray.
Place the tray in a cold over, and set the temperature to 350°F. Do -NOT- preheat the oven. Not preheating allows the bacon fat extra time to render and achieve a crispness without burning. This step will take 20-30 minutes, so be sure to keep an eye on your bacon.
Give your onions and shallots a medium chop. They don't have to be perfect, as we'll be cooking them down to jelly.
Place a large sauté pan over medium heat, and add a tbsp. of vegetable oil.
Once the pan is hot, add in your onions and shallots. Cook them until they are translucent while strirring frequently.
Drop the heat down to medium-low and allow the onions and shallots to break down. They will begin to darken in color, and this is a sign that you need to keep going. Stir occasionally. If they begin to burn, add a splash of water!
Once your bacon has finished cooking, drain the fat and let it cool until you can handle it. Proceed to give the bacon a rough chop. The pieces should be a bit bigger than bacon bits, so they don't get lost in the chutney.
Go back to your onions, and shallots. Once they've begun to break down and become jam-like, add the rest of your liquid ingredients, including the Whiskey, Maple Syrup and Balasamic Vinegar!
Bring the pan to a simmer, then add your chopped bacon and brown sugar.
Simmer on low heat until the liquids reduce and turn into a thick syrup. If you drag your spurtle across the bottom of the pan, and a stripe of the exposed pan remains, it's ready.
Remove your pan from the heat and allow it to cool.
Spread your Chutney on your preferred snack or meal of choice and enjoy!

The post Whiskey Bacon Chutney appeared first on Home Pressure Cooking.

Most Amazing Eggplant Lasagna To Stop That Pasta Craving

Mon, 18 Jan 2021 20:02:57 GMT

You Won’t Miss the Pasta! Need a keto-friendly alternative to traditional lasagna? You got to try my version of eggplant lasagna. We don’t need to sacrifice the flavor and comfort of lasagna just to be healthy and low carb friendly. Using eggplant for noodles, a low carb marinara, hearty spices, and lots of yummy cheese the results may surprise your family by how good this recipe tastes!

Eggplant Lasagna

For regular readers of the site my name is new because well, I’m the newest addition to the Home Pressure Cooking Team. My name is Nicole and I’ll be doing my best to bring you recipes that focus on keto-friendly diets, diabetic safe options, and vegetarian goodness. Though I am not vegetarian, I like to cook without meat sometimes.

When I cook at home I usually have recipes that I can add meat if I want to, but it can also easily be left out. This is a perfect example of that. The ingredients list for this recipe has a few optional additions or exclusions. Make it just the way you want it.

This dish takes a fair amount of time for prep, but it’s worth it for how tasty it is and the amount of servings you can get out of the work. I get 6 servings when I make this, so it’s worth it to me. I’ve taken the time to make sure these ingredients are low carb, hearty, and delicious.

Meat Not Required

Meat is not required to make this lasagna taste amazing, but it can easily be added. You may be able to buy a low carb sauce that has meat, or you can brown your ground turkey or beef with your favorite Italian seasonings before you start layering in the dish.

I chose to save time and not make my sauce. I bought Rao’s Homemade Marinara sauce because it contains only 6g of carbs per serving. I also saved time and bought my cheese already grated.

Since this may be the first time some of you have used eggplant, keto or otherwise, and you may be wondering what eggplant tastes like? The flesh of the eggplant has a slightly spongy texture and a slightly bitter taste but the flavor sweetens as it cooks. Since it contains a lot of water, sliced eggplant is usually salted to draw out excess water. I did not put salt on mine, but I did bake for 6-8 minutes on one side then flip, and bake the opposite side as well. This cuts down on the water and blends well with the marinara sauce and creamy ricotta cheese. The skin of the eggplant is thick and very tough. You can peel your eggplant if you like, but keeping the skin will help to prevent your slices from turning to mush. You can try it both ways, see which way you like best.

How to Choose an Eggplant

Look for the eggplant that has shiny and undamaged skin. While a smaller one will have fewer seeds, choosing the right one is more important than the size. You want to choose a male eggplant because they have smaller and fewer seeds than a female one does. Male eggplant will have a small and shallow round circle on the end opposite the stem. Looking at the same end on a female eggplant you’ll see a deeper impression that looks like a line or a dash.

How to Slice the Eggplant

We want to slice our eggplant lengthwise for this dish. It will act more like the noodles and give us a better surface for layering the dish in the pan. The first three cuts will make slicing lengthwise easier and safer for us. This will help make step 4 much easier.

Slice off the stem end of the eggplant
Slice off the blossom end of the eggplant
Carefully slice vertically from the stem end of the eggplant down to the blossom end. You now have two ‘half-moons’ that we can safely slice.
With one half-moon laying cut side down, place your non-dominant hand on the eggplant to keep it from slipping. Slice horizontally, slowly, 1/4th inch from the cutting board through the eggplant.

Horizontally slice the eggplant into 1/4 inch slices

We want the slices to be 1/4 inch thick. When we’re done slicing the eggplant we are hoping to get four “noodle sized slices” from each half-moon. If you feel like the eggplant you have is not thick enough to get all eight slices we need, go ahead and buy two. My eggplant was large enough that I only needed one.

8 slices of eggplant ready to be roasted

Ricotta Cheese Mixture for Lasagna – Don’t Forget the Egg!

Beat an egg and mix it into your ricotta cheese. This will prevent the cheese from thinning or becoming grainy. It also helps to firm up the layer. I just love keto recipes that include ricotta but it’s even better when there’s mozzarella, too. Stir in equal parts mozzarella and parmesan cheese.

Note: You may be tempted to add seasoning to the cheese mix. I don’t like doing this because it takes away from the creamy flavors you want from the cheesy layer of your lasagna. There’s plenty of Italian flavors in the other layers that it’s really not necessary here and in my opinion takes away from the authentic, more restaurant-style, way to make this dish.

Low Carb Keto Sauce

If you love garlic as much as I do, you want to add it to everything. Put a little olive oil in a pan and saute a few cloves of garlic. At this point, you can add your meat and brown it with your garlic. But if you are staying with the vegetarian version, just saute your garlic and then stir in one cup of your chosen marinara or other tomato sauce. Be sure your meat is cooked through before adding the sauce. I used Rao’s Homemade Marinara, but Organic Bello Marinara is also a good option.

Layers of Tastiness

Layering is the Fun Part

The best part about lasagna is the layers. Did you know the starting layer is important? You want to start with a layer of sauce so that your pasta, or in our case eggplant, doesn’t stick and burn at the bottom of the pan. Our lasagna has three repeating layers:

Layer 1 = thin layer of tomato sauce (or meat sauce if you went that route)
Layer 2 = Four slices of eggplant
Layer 3 = Ricotta cheese spread slowly and evenly over the eggplant slices
Layer 4 = Spread half your remaining sauce over the ricotta, careful not to mix the two as much as possible
Layer 5-7 = Another layer of eggplant, then ricotta, then the remaining sauce.
Layer 8 = Top with at least three cups of mozzarella and parmesan mixture

Nice and Toasty Cheese!

Baking Your Lasagna or Cook in the Slow Cooker

I prefer to bake mine, but you can also use the slow cooker for this. Since slow cookers use a wet cooking method, and “make liquid” from steaming up as they cook, you may end up with a more moist result. Roasting the eggplant before using a slow cooker will greatly help with this result. If you find that your results are still a tad soggy, you may need to roast the eggplant a bit more the next time you want to use the slow cooker in place of the baking step.

Keto eggplant lasagna is a super tasty alternative to traditional pasta versions of lasagna. Meat sauce adds a fair amount of protein to your diet which will increase your satiety without the need for increasing carbs. Serve this with a green salad and a piece of low carb focaccia to fill out the meal. This recipe should make at least six decent portions.

Most Amazing Eggplant Lasagna

Stop that pasta craving with this hearty eggplant casserole. Include meat or leave it out! This low carb recipe is so yummy you won't notice the absence of carbs!

Course Entrée

Cuisine Italian

Keyword Cheesy, Eggplant, Keto, low carb, Vegetarian

Prep Time 45 minutes

Cook Time 50 minutes

Resting Time 10 minutes

Total Time 1 hour 45 minutes

Servings 6 Adult Servings

Author Nicole

Cost 19.50

Equipment

9×13 inch pan
Cutting Board
chef knife
large cooking sheet (maybe 2)
Measuring Cups
mixing bowl
Saute Pan

Ingredients

1 large eggplant sliced ¼ inch thick
2 to 4 cloves garlic sliced
olive oil
1 ½ cups keto friendly marinara
15 ounces whole milk ricotta cheese
1 large egg
½ cup parmesan cheese grated
3 cups mozzarella shredded

Instructions

Eggplant
Carefully cut the eggplant into ¼inch slices. (See above for tips to make this easier and safer)
Place slices on a cooking sheet evenly spaced out. Cook at 400°F for 6-8 min on one side, then flip over and cook again for 6-8 min. You may need two sheets to fit them all.
Sauce
While the eggplant is in the oven, slice your garlic. Place in a saute pan with about 1 tbsp of olive oil. Using medium heat, saute the garlic until slightly soft. If you choose to add meat to your recipe, add meat and cook the ground meat until cooked through. Add 1 cup of marinara sauce. Add any Italian seasonings you want. I used a premixed seasoning for mine. Stir and simmer until the sauce has thickened a bit. Let cool.
Ricotta Mix
While the sauce is simmering, grab a 4 cup bowl or larger. Put 15 oz of ricotta and an egg into the bowl and mix with a fork until combined. Stir in 1 ½ cups of shredded mozzarella and ⅓ cup grated parmesan cheese
Layer
Spread ½ cup of marinara sauce in the bottom of your lasagna pan. Add 4 eggplant slices to the pan. Carefully spread half the ricotta cheese mix over the eggplant. Spoon and spread half of your marinara mix over the ricotta cheese mix. Repeat these layers once more. Then top with remaining mozzarella and parmesan cheese.
Bake
Preheat oven to 375°F.
Place a piece of parchment over the lasagna dish. Using the aluminum foil, seal the parchment paper around your dish. (tomato sauce can react with your aluminum foil giving your dish a "metal flavor". The parchment blocks this effect.) Bake at 375 covered for 30 min. Uncover and cook for an additional 10 min or until your cheese is toasty on top.
Let the lasagna sit for 10-15 min before cutting into equal pieces and serving.

Slow Cooker Option:

Spray your slow cooker, or use a throwaway sleeve, with non-stick spray. Follow all the above directions for layering in your slow cooker, not a pan. Cover with the lid and cook on high power for 2-3 hours or until a knife cuts into the lasagna gives you very little resistance. Turn your slow cooker off and let it sit for 30 min-1 hour so it will absorb any liquid. Cut and Serve.

The post Most Amazing Eggplant Lasagna To Stop That Pasta Craving appeared first on Home Pressure Cooking.

Instant Pot Thai Basil Vegetable Curry

Sun, 10 Jan 2021 10:00:00 GMT

Are you a curry fan? We just love this version of Instant Pot Thai Basil Vegetable Curry, it is the perfect option for a hearty meatless Monday meal.

Hi friends, this is Jennifer from JENRON DESIGNS. I am a weekly guest here on Home Pressure Cooking. Today I am sharing an international treat from my recipe box, our Instant Pot Thai Basil Vegetable Curry.

This time of year we really start to crave curries. It so just happens we love both types, sweet and savory curries. You are in luck, you can also check out a few of my other favorite curry style recipes like my sweet, Thai Rama Beef and my savory Thai Green Curry Chicken.

This recipe takes full advantage of a ton of fresh vegetables which makes it perfect for a Meatless Monday option, for all my calorie counters out there. Start by sauteing garlic, ginger, shallots and lime zest in 2 tbsp of baklouti green chile olive oil for 3-5 minutes.

Add in the chopped pepper, green beans salt pepper and curry powder with 1 tbsp of butter. Mix slightly using a bamboo spurtle for 3 additional minutes.

Then add coconut milk, 1 tsp sugar, chili sauce, lime juice and vegetable bouillon. Seal Instant Pot lid and set to High Pressure Cook for 12 minutes.

When finished cooking, carefully, quick vent your Instant Pot. Stir in baby corn and ribbons of Thai Basil. Reserve a few ribbons for garnish if you like. Serve immediately over plain Jasmine rice, or for additional coconut flavor try the coconut rice recipe below. Garnish with crushed peanuts.

Coconut Rice combine 1 3/4 cups of water, 1/2 cup coconut, 2 tsp of sugar and 2 tbsp of butter with 1 1/2 cup of Jasmine Rice. Cook on high pressure rice setting for 10 minutes.

Note: The Coconut Rice, can easily be covered and kept warm in this Instant Pot liner if you have a fresh new one on deck for the next step. Just use your oven mitts to remove, then cover with foil until you are ready to serve.

Instant Pot Thai Basil Vegetable Curry

Course Dinner, Lunch, Main Course

Cuisine Thai, Vegetarian

Keyword Curry, Rice, vegan, Vegetarian, Weeknight Dinners, weight watchers, Winter

Prep Time 10 minutes

Cook Time 12 minutes

Coconut Rice 10 minutes

Servings 4 people

Calories 625kcal

Author Jennifer Gainer

Equipment

Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
Spurtles
Measuring Cups
Measuring Spoons
Knife
Cutting Board
Zester
grater

Ingredients

1 lb Green Beans Cleaned, Chopped into 1" pieces
2 Red Bell Pepper Seeded, Diced
2 large Shallots Peeled, Diced
2 cloves Garlic Peeled, Diced
2 thumbs Ginger Peeled, Diced
2 Limes Zested, juiced
13.5 oz Coconut Milk (reserve 1/2 cup for coconut rice)
14 oz Baby Corn Drained, chopped into thirds
2 tbsp Knorr Vegetable Bouillon
4 tbsp Kikkoman Thai Chili Sauce
2 oz Thai Basil Fresh, chopped into ribbons
1/2 cup Peanuts crushes, garnish
1 tsp Sugar
2 tbsp Baklouti Chili Olive Oil (you can use plain olive oil if you prefer no heat)
salt and pepper to taste

Instructions

Start by sauteing garlic, ginger, shallots and lime zest in 2 tbsp of baklouti green chile olive oil for 3-5 minutes.
Add in the chopped pepper, green beans, salt and pepper to taste along with the curry powder and 1 tbsp of butter. Mix slightly using a bamboo spurtle for 3 additional minutes.
Then stir in coconut milk, 1 tsp sugar, chili sauce, lime juice and vegetable bouillon.
Seal Instant Pot lid and set to High Pressure Cook for 12 minutes.
When finished cooking, carefully quick vent your Instant Pot .
Stir in baby corn and ribbons of Thai Basil. You can reserve a few ribbons for garnish, if you like.
Serve immediately over plain Jasmine rice, or for additional coconut flavor try the coconut rice recipe above.
Garnish with crushed peanuts.

Thanks for stopping by Home Pressure cooking today! You can also check out our custom line of goods for the Instant Pot- Pressure Cooker, Air fryer, Toaster Oven, Mealthy, Conventional oven, and Ninja Foodi.

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Home Pressure Cooking a USA-brand-seller- and creator.

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We have the Insta-cover, for 6 Qt.- 3 Qt. and 8 Qt. for Instant Pots and NOW the NINJA Foodi cover size available for 6.5 Qt. and 8 Qt.

The Insta Rack , and egg bite molds,

Find recipes HERE using egg bite molds

The Insta-bundle (3 piece starter set) Best value…you basically get the silicone mitts for free:)

Find all our recipes using the Two in One Spring-form/Bundt Pan HERE

Another cool addition to our line is the Flower Bundlette pan made for the 3 Qt. mini pots and up, 6, 8 Qt. etc.

Find all our recipes using the 3 cup flower pan HERE

Custom made Eco-friendly bamboo Spurtles are a must-have for all cooks in the kitchen. Everyone who has them never wants to let them go!

You can learn all about Spurtles and their history HERE

4 Piece Wooden Bamboo Spurtle set

Deluxe Bake-ware set for use with all your baking needs, compatible with the Ninja Foodi, Pressure Cooker, Mealthy CrispLid, and oven use.

Deluxe Bake-ware set HERE

Recipes made using the Deluxe Bake-ware set HERE

Now featuring the Ninja Foodi Grill Cover HERE

Cheater cook time magnets HERE. Not only useful, but they are also quite cute too!

Check out our digital, downloadable, printable pressure cooking cookbook here with over 70 tried, true, and tested recipes!

You will have most ingredients and spices in your every day pantry. Very traditional cooking for the everyday person, all tried and true and passing them to you.

HPC COOKBOOK HERE

If you are new to the whole Ninja Foodi experience, you can check out our Ninja Foodi review HERE.

Another new kid on the scene is the Mealthy CrispLid! This is a total game-changer for use with your current 6 or 8 Qt. Pressure Cookers. Find our Review and thoughts HERE.

Find the Mealthy Crisplid HERE

USE CODE: HOMEPRESSURECOOKING for $10.00 OFF the Mealthy CrispLid

Find all our tested Ninja Foodi recipes we have made so far HERE.

Find us on YOU TUBE HERE

Feel free to join our Ninja Foodi group HERE. You will be sure to learn a ton of tips and tricks and exchange recipes. LOVE IT~

We are really excited you are here. You can also find us on Home pressure cooking Facebook page

The post Instant Pot Thai Basil Vegetable Curry appeared first on Home Pressure Cooking.

Amazing Parmesan Garlic Toast

Fri, 08 Jan 2021 12:24:41 GMT

Hey guys, Chef Eric here.

Today, I’m excited to share this simple, approachable parmesan garlic toast recipe with you. This side serves as a wonderful compliment to any soup or pasta dish; I made mine with Minestrone soup!

Let’s get started.

Ingredients

1 Loaf Italian Bread
Fresh Parmesan Cheese
Butter
Garlic Powder
Smoked Paprika
Dry oregano

Easy Peasy Lemon Squeezy

Take your loaf of Italian bread (you can use any rustic bread, Cuban, a French baguette, heck it might even work with Wonder Bread) and slice it on a bias (that’s chef, for diagonal) into 1 1/2 inch thick pieces.

I use a serrated knife for this, but any good sharp knife will do the job.

Next, liberally spread butter on one side of each slice of bread.

Now you want to dust the buttered side with garlic powder, oregano, and smoked paprika.

I’ll leave it up to you on how much you want to add. I went light with mine as I didn’t want to overpower the flavor of the Parmesan, but you do you.

It’s your kitchen after all!

Next, we need to shred our parmesan cheese.

Any decent fresh Parmesan cheese is fine, just try not to use that stuff in the green can… please. Its not cheese, it’s bleached sawdust with salt.

Shred up your cheese, and don’t worry if you shred too much, you’ll find something to sprinkle it on, I promise.

Now for the cool part

Place a non-stick pan over a medium heat. I used a cast iron griddle, but any pan with a good non-stick surface will work fine.

Lightly coat the pan with a cooking spray, and get it hot.

Apply a thin layer of Parmesan cheese directly on the pan, roughly the size of a slice of bread, and let it begin to melt.

It’s a good thing if the patch of cheese is a little larger than the bread. It will result in thin crispy bits of cheese over hanging the sides of the finished toast.

Once the cheese is nice and melted, place a slice of bread on top of the cheese, butter side down, and firmly press the bred into the cheese.

After a few seconds, gently nudge the bread back and forth until the cheese loosens from the pan and begins to bond with the bread.

Let it toast for a few minutes until the cheese is a nice golden brown, then flip over the slice of bread and toast the other side.

Repeat this process until all of your slices are properly cheesed, and toasted.

Serve with a nice soup, pasta, or stew. Anything that has broth or sauce that needs to be sopped up.

I really hope you all enjoy this technique.

You can apply this method to lots of different bread or sandwich situations!

Try an inside out grilled cheese, with cheese between the bread, and toasted onto the outside. Your kids will go bananas!

Amazing Parmesan Garlic Toast

A simple and approachable recipe for a classic side!

Course Appetizer, bread, side, Snack

Cuisine American

Keyword Bread, Garlic, Side, Toast

Equipment

Cheese Grater
Knife
Cutting Board
Non-Stick Frying Pan
Traditional Stove Top

Ingredients

1 loaf Italian Bread
Fresh Parmesan Cheese
Butter
Garlic Powder
Smoked Paprika
Dry Oregano

Instructions

Slice your bread into 1 1/2 inch thick slices.
Liberally spread butter on one side of each slice of toast.
Dust the buttered side with garlic powder, oregano, and smoked paprika.
Shred your fresh parmesan cheese.
Place a non-stick pan over medium heat, lightly coat the pan with cooking spray and get it hot.
Apply a thin layer of freshly shredded parmesan cheese roughly the size of your sliced bread surface to the pan and let it begin to melt.
Once the cheese has melted, place a slice of your bread butter side down onto the melted cheese and press it firmly.
After a few seconds, gently nudge the bread back and forth until the cheese loosens from the pan and begins to bond with the bread.
Let the bread toast for a few minutes until the cheese is a nice golden brown, then flip the bread over and toast the other side.
Repeat this process until all slices are properly toasted and serve with a nice soup or pasta!

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The post Amazing Parmesan Garlic Toast appeared first on Home Pressure Cooking.

Instant Pot Creamy Corn Chowder

Sun, 03 Jan 2021 10:00:00 GMT

My Instant Pot Creamy Corn Chowder makes a hearty winter dinner.

Hey Y’all, it is Jennifer from JENRON DESIGNS. Here to share another guest post recipe with Home Pressure Cooking! What am I cooking up today? My Instant Pot Creamy Corn Chowder, which is a perfect weeknight dinner to pair with light side salad or sandwich leftovers!

As we are headed into the winter months, and looking at some healthy meal prep you may want to try to add a few more veggies into your meals. Whether you are planning for 2, 4 or 10 my Instant Pot Creamy Corn Chowder Soup pairs perfectly for your a weeknight meal with side salad or half sandwich.

My trick for the perfect Corn Chowder is using a mix of corn and yukon gold potatoes along with scallions and a diced poblano pepper to bring the heat and get a nice full bodied flavor.

My recipe starts by sauteing chopped scallion, and minced garlic in 4 tbsp for 3-5 minutes. Then add in your diced poblano pepper, potatoes and spices. Then fill Instant Pot with stock, make sure to stay below your max fill line. Cover, and seal the lid, cook on Manual/High pressure for 25 minutes.

Once the Instant Pot cooking time is complete, you can carefully quick vent the steam. Then remove the lid, and start the mashing process directly in the pot with a potato masher directly in the pot. Be careful not to over mash, you still want to have some chunks of potato and peppers.

Once you mixture is thicker, and somewhat smooth you can stir in your drained corn, half and half, monterey jack cheese and cream cheese. I like garnish mine with a few green scallions, a dollop of sour cream and homemade cajun toasts.

To make my homemade cajun toast seen above, I thinly slice baguettes and coat them with softened butter and a sprinkle of Old Bay Seasoning, then top with grated parmesan cheese and toast in my Air Fryer on 350 degrees for 5-7 minutes.

Here are some more of my tasty soup recipes here: Loaded Baked Potato & Granny’s Homemade Chicken Noodle

Instant Pot Creamy Corn Chowder

Course Entrée, Side Dish, Soup

Cuisine American, Cajun, Southern, Vegetarian

Keyword Chowder, corn, poblano, Potato, Soup

Prep Time 10 minutes

Cook Time 25 minutes

10 minutes

Total Time 45 minutes

Servings 4 people

Calories 840kcal

Author Jennifer Gainer

Equipment

Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
Spurtles
Potato Masher
Cutting Board
Knife
Measuring Cups
Measuring Spoons

Ingredients

2 13.4 oz Corn Drained
1 lb Yukon Gold Potatoes Peeled, Diced
2 cloves Garlic minced
2 medium Poblano Peppers Seeded, Diced
2 Scallions sliced, reserve a few greens for garnish
2 1/2 cups Vegetable Stock
2 tbsp Half & Half
2 tbsp Flour
2 tbsp Old Bay Seasoning *You will need extra for Cajun Toast if you wish to make those, see recipe at the bottom of page.
4 tbsp Cream Cheese
1/2 cup Monterey Jack Cheese shredded
4 tbsp Sour Cream Garnish only
1 cup Queso Freasco Crumbled Garnish only

Instructions

Saute chopped scallion, and minced garlic in 4 tbsp for 3-5 minutes. minutes.
Then add in your diced poblano pepper, potatoes and spices.
Then fill Instant Pot with stock, make sure to stay below your max fill line.
Cover, and seal the lid, cook on Manual/High pressure for 25 minutes.
Once the Instant Pot cooking time is complete, you can carefully quick vent the steam.
Remove the lid, and start the mashing process directly in the pot with a potato masher directly in the pot. Be careful not to over mash, you still want to have some chunks of potato and peppers.
Once you mixture is thicker, and somewhat smooth you can stir in your drained corn, half and half, monterey jack cheese and cream cheese.
Garnish with a few green scallions, a dollop of sour cream, queso fresco and homemade cajun toasts.

Home Pressure Cooking a USA-brand-seller- and creator.

All highlighted links lead to our Amazon affiliate links.

SHOP AMAZON HERE

We have the Insta-cover, for 6 Qt.- 3 Qt. and 8 Qt. for Instant Pots and NOW the NINJA Foodi cover size available for 6.5 Qt. and 8 Qt.

The Insta Rack , and egg bite molds,

Find recipes HERE using egg bite molds

The Insta-bundle (3 piece starter set) Best value…you basically get the silicone mitts for free:)

Find all our recipes using the Two in One Spring-form/Bundt Pan HERE

Another cool addition to our line is the Flower Bundlette pan made for the 3 Qt. mini pots and up, 6, 8 Qt. etc.

Find all our recipes using the 3 cup flower pan HERE

Custom made Eco-friendly bamboo Spurtles are a must-have for all cooks in the kitchen. Everyone who has them never wants to let them go!

You can learn all about Spurtles and their history HERE

4 Piece Wooden Bamboo Spurtle set

Deluxe Bake-ware set for use with all your baking needs, compatible with the Ninja Foodi, Pressure Cooker, Mealthy CrispLid, and oven use.

Deluxe Bake-ware set HERE

Recipes made using the Deluxe Bake-ware set HERE

Now featuring the Ninja Foodi Grill Cover HERE

Cheater cook time magnets HERE. Not only useful, but they are also quite cute too!

Check out our digital, downloadable, printable pressure cooking cookbook here with over 70 tried, true, and tested recipes!

You will have most ingredients and spices in your every day pantry. Very traditional cooking for the everyday person, all tried and true and passing them to you.

HPC COOKBOOK HERE

If you are new to the whole Ninja Foodi experience, you can check out our Ninja Foodi review HERE.

Another new kid on the scene is the Mealthy CrispLid! This is a total game-changer for use with your current 6 or 8 Qt. Pressure Cookers. Find our Review and thoughts HERE.

Find the Mealthy Crisplid HERE

USE CODE: HOMEPRESSURECOOKING for $10.00 OFF the Mealthy CrispLid

Find all our tested Ninja Foodi recipes we have made so far HERE.

Find us on YOU TUBE HERE

Feel free to join our Ninja Foodi group HERE. You will be sure to learn a ton of tips and tricks and exchange recipes. LOVE IT~

We are really excited you are here. You can also find us on Home pressure cooking Facebook page

The post Instant Pot Creamy Corn Chowder appeared first on Home Pressure Cooking.

Bacon, and Brussel Sprouts, with Rosemary Garlic Jus

Fri, 01 Jan 2021 11:00:00 GMT

Here’s a quick and easy side dish that’s a fantastic, and tasty addition to any holiday table!

(This recipe will serve 2!)

Ingredients

12oz Brussel Sprouts
4 Strips Bacon
1 cup Chicken Broth
1 Medium Clove Garlic
1 Sprig Rosemary
1/4 tsp Turmeric
1tbsp Corn Starch

It’s Bacon Time

Let’s begin by cooking our bacon! Even though you’ll only need 4 strips, you may as well cook off the whole package… because… bacon!

Lay your bacon on a sheet tray, and cook it in the oven at 400°F for 15-20 minutes.

Reserve 3 tbsp of the rendered bacon fat.

Line a plate with paper towels, and place your bacon on it to absorb the excess fat.

Be sure to keep that bacon safe; I stepped away for a minute and my cat made off with a strip!

Well played Jazzy – next time I’ll take better security measures. Luckily, I cooked extra.

Prepping the Sprouts

First we need to trim the root end off all the Brussel Sprouts. Just take a paring knife and cut about 1/2 inch off the end like so.

Then we need to cut each sprout in half.

Place the Brussel Sprouts on the flat spot you just made and cut laterally until they all look like this.

Browning for Flavor

Place a skillet over medium-high heat, then add the 3 tbsp. of rendered bacon fat from earlier and bring it up to temperature.

While waiting for the pan to get hot, I use my trusty garlic press on 1 clove of garlic and add that to my chicken broth along with 1/4 tsp of dry powdered turmeric.

You want to add the sprouts before the fat starts to smoke, but be sure it’s good and hot before tossing them in.

The turmeric doesn’t really add any flavor but it will give our sauce a rich yellow color. I use a chicken base to make my broth, you can use bullion, or store-bought. Just be sure it’s not too salty, we are going to reduce the broth by 1/2 concentrating its flavor, and salt, meaning the finished product will be 2x as salty as the broth we start with.

By now the pan should be hot enough, so I use tongs to add my sprouts to the pan flat side down.

Cook the sprouts for about 3 minutes until the flat side gets nice and brown.

Carefully flip each one individually. I found using a fork and spoon to flip the sprouts is an easy way to flip them all without making a mess of things.

When I put the sprouts in the pan, I start by placing them at the handle of the pan, and then place them down one by one counter-clock wise.

Working from the outside to the center of the pan. I flip them in the same order, insuring that they all brown evenly.

Next, I add 1/2 of the chicken stock to the pan, along with the sprig of rosemary. Make sure the rosemary is submerged in the broth.

Then, I transfer the pan to the oven still hot from cooking the bacon.

Cook the sprouts for an additional 3-6 minutes until they are fork-tender. Your time may vary depending on how large your Brussel Sprouts are.

Check them every few minutes, and if your chicken stock evaporates too much add a splash of water to keep the pan moist.

While I wait for the sprouts to finish in the oven, I chop 4 strips of bacon in roughly 1/2 inch strips, and set those aside.

When the Brussels are ready, pull the pan from the oven, remove the sprouts, and continue simmering the broth on the stovetop until the pan is nearly dry.

Remove the sprig and any bits of rosemary that came off the stem. The flavor of rosemary is delightful, but the texture is reminiscent of pine needles.

Next, in a small bowl combine 1 tbsp. corn starch with 1 tbsp. water, whisk until they’re thoroughly combined.

Add the remaining 1/2 cup of broth to the pan and slowly whisk in the corn starch/water blend. Bring the sauce to a simmer until it thickens.

Serve it Up

Arrange the Brussel Sprouts on a plate piling them on top of each other.

I like to do a layer then add some bacon, followed by another layer of sprouts, and then more bacon, and so on.

Finally, spoon the jus over top and drizzle around the sides.

Serve and enjoy!

Bacon, and Brussel Sprouts, with Rosemary Garlic Jus

A quick and easy side dish that serves as a fantastic and tasty addition to any dinner table!

Servings 2 people

Equipment

Standard Oven
Standard Stove
Cutting Board
Knife
Frying Pan
Sheet Pan
Garlic Press

Ingredients

12 oz Brussel Sprouts
4 strips Bacon
1 cup Chicken Broth
1 medium clove Garlic
1 sprig Rosemary
1/4 tsp Turmeric
1 tbsp Corn Starch

Instructions

Cook 4 strips of bacon in the oven at 400°F for 15-20 minutes.
Reserve 3 tbsp of rendered bacon fat.
Place bacon on a paper towel lined plate to absorb excess fat.
Trim the roots off of your brussel sprouts and cut them into halves.
Place a skillet over medium-high heat, add the 3 tbsp of rendered bacon fat, bring them up to temperature.
While waiting for the pan to warm up, use a garlic press on your clove of garlic and add the pressed garlic to your chicken broth, along with 1/4 tsp of dry powdered turmeric.
Once the pan is hot enough, begin adding your brussel sprouts at the handle and continuing in a counter-clockwise motion.
Let the sprouts cook for about 3 minutes, until the flat side becomes nice and brown.
Carefully flip the sprouts in the same order as you placed them to insure they brown evenly.
Add 1/2 of the chicken stock to the pan, along with a sprig of rosemary (make sure the rosemary is submerged in the broth).
Transfer the pan to the over.
Continue cooking the sprouts for an additional 3-6 minutes until they are fork-tender.
If your chicken stock evaporates too much, add a splash of water to keep the pan moist.
While waiting for the sprouts to finish cooking, chop the 4 strips of bacon in 1/2 inch strips and set them aside.
Remove brussels from the oven, continue simmering the broth on the stovetop until the pan is nearly dry.
Remove the sprig and any bits of rosemary.
In a small bowl, whisk 1 tbsp corn starch with 1 tbsp water until they're combined
Add the remaining 1/2 cup of broth to the pan and slowly whisk in the corn starch/water blend.
Bring the sauce to a simmer.
Arrange the brussel sprouts onto a plate by piling them on top of each other, with a layer of bacon, then a layer of sprouts and so on.
Dizzle the jus over top of the dish and around the sides.
Serve and enjoy!

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The post Bacon, and Brussel Sprouts, with Rosemary Garlic Jus appeared first on Home Pressure Cooking.

Ninja Air Fryer Coconut Thai Meatballs

Sun, 27 Dec 2020 10:00:00 GMT

Ninja Air Fryer Coconut Thai Meatballs, are the perfect appetizer to ring the New Year with some panache!

Hi there friends, it is Jennifer here from JENRON DESIGNS. I am regular recipe contributor here on Home Pressure Cooking and today I am sharing one of my New Year’s Eve appetizers, Ninja Air Fryer Coconut Thai Meatballs.

Every New Year’s Eve we always like to have a bunch of small plate appetizers throughout the evening as we ring in the New Year. This year we thought why settle for the same old boring version of the barbeque meatball we always make? You know the one with grape jelly and barbecue sauce, yes, we all make it. So I say, why not be little adventurous and try something new, and different this year, out with old in with new!

Start by mixing you meatball ingredients together in a large mixing bowl. This is the ground pork, panko, coconut flakes, minced ginger, garlic, scallions, lime zest, ponzu sauce 1/2 tsp pepper and 1/2 tsp of salt.

For ease, I like to hand mix my pork and seasoning. Then use a small ice cream scoop to get my meatballs the same size, for consistency in cooking, and do a smooth finish roll prior to placing into my Air Fryer. I aim for about a 1 – 1 1/2 ” diameter which is just under the size of a golf ball.

When you are ready to cook I recommend around cooking around a dozen at a time, for 10-12 minutes at 390 degrees. You will want to keep a close eye on them and turn them or shake your drawer often to get even browning.

Serving Suggestions- While the meatballs are cooking you can make your dipping sauce and toasted a few simple garnishes of crisped green beans and peanuts, which make a healthy finger snack as well. The nuts and bean have been light coated with some olive oil and dusted with red chili flakes and salt. Saute’ for 5 minute or until crispy, do not burn, the peanuts should become aeromatic.

Thai Coconut Dipping Sauce– Mix 1/4 cup of Coconut Milk with 3 oz of Kikkoman Thai Red Chili Sauce and reserved Lime Juice in a small saucepan. Lightly heat until warm, transfer to serving bowl or drizzle on top, if serving on bed of rice.

A really great party tip, is that you can pre roll your meatballs and store in tupperware or ziploc bag until you are ready to cook. They even freeze great as well, so you can make large batches at one time and store them back for single uses.

Ninja Air Fryer Sausage Balls

Ninja Air Fryer Coconut Thai Meatballs

Course Appetizer

Cuisine Thai

Keyword Air Fryer, appetizer, Coconut, meatballs, Pork

Prep Time 15 minutes

Cook Time 12 minutes

Sauce & Garnish 5 minutes

Total Time 32 minutes

Calories 240kcal

Author Jennifer Gainer

Equipment

Ninja Air Fryer
1 QT Saucepan
Saute Pan
Zester
Measuring Cups
Measuring Spoons
Ice Cream Scoop- optional

Ingredients

1 1/2 lb Ground Pork
1 thumb Ginger Peeled, Minced
2 cloves Garlic Peeled, Minced
1 tbsp Ponzu Sauce
1 Lime Zested for Meatballs, Juiced for dipping sauce
1/2 cup Panko
1/4 cup Coconut Flakes
2 Scallions Thinly Sliced
1/2 tsp Salt
1/2 tsp Pepper
1/2 cup Peanut Plain
3/4 lb Green Beans Washed, Sliced into bite size pieces
Olive Oil as needed
1 tsp Red Chili Flakes & Salt
1/4 cup Coconut Milk
3 oz Kikkoman Thai Red Chili Sauce

Instructions

Start by mixing you meatball ingredients together in a large mixing bowl- ground pork, panko, coconut flakes, minced ginger, garlic, scallions, lime zest (only) , ponzu sauce 1/2 tsp pepper and 1/2 tsp of salt.
Mix pork and seasonings together. Use a small ice cream scoop to get meatballs the same size, for consistency in cooking, and then do a smooth finish roll prior to placing into Air Fryer. I aim for approximately a 1 – 1 1/2 " diameter, which is just under the size of a golf ball.
Cook in batches of a dozen at 390 degrees for 10-12 minutes. You will want to keep a close eye on them, turning them or shaking your Air Fryer drawer often to get even browning.
While the meatballs are cooking make your simple garnish of fresh green beans and peanuts. Lightly coat with some olive oil and dusted with red chili flakes and salt. Saute 5 minutes or until crispy, the peanuts should become aeromatic, do not burn.
For the is dipping sauce– Mix 1/4 cup of Coconut Milk with 3 oz of Kikkoman Thai Red Chili Sauce and reserved Lime Juice in a small saucepan, lightly heat until warm, transfer to serving bowl or drizzle on top if serving on bed of rice.

Home Pressure Cooking a USA-brand-seller- and creator.

All highlighted links lead to our Amazon affiliate links.

SHOP AMAZON HERE

We have the Insta-cover, for 6 Qt.- 3 Qt. and 8 Qt. for Instant Pots and NOW the NINJA Foodi cover size available for 6.5 Qt. and 8 Qt.

The Insta Rack , and egg bite molds,

Find recipes HERE using egg bite molds

The Insta-bundle (3 piece starter set) Best value…you basically get the silicone mitts for free:)

Find all our recipes using the Two in One Spring-form/Bundt Pan HERE

Another cool addition to our line is the Flower Bundlette pan made for the 3 Qt. mini pots and up, 6, 8 Qt. etc.

Find all our recipes using the 3 cup flower pan HERE

Custom made Eco-friendly bamboo Spurtles are a must-have for all cooks in the kitchen. Everyone who has them never wants to let them go!

You can learn all about Spurtles and their history HERE

4 Piece Wooden Bamboo Spurtle set

Deluxe Bake-ware set for use with all your baking needs, compatible with the Ninja Foodi, Pressure Cooker, Mealthy CrispLid, and oven use.

Deluxe Bake-ware set HERE

Recipes made using the Deluxe Bake-ware set HERE

Now featuring the Ninja Foodi Grill Cover HERE

Cheater cook time magnets HERE. Not only useful, but they are also quite cute too!

Check out our digital, downloadable, printable pressure cooking cookbook here with over 70 tried, true, and tested recipes!

You will have most ingredients and spices in your every day pantry. Very traditional cooking for the everyday person, all tried and true and passing them to you.

HPC COOKBOOK HERE

If you are new to the whole Ninja Foodi experience, you can check out our Ninja Foodi review HERE.

Another new kid on the scene is the Mealthy CrispLid! This is a total game-changer for use with your current 6 or 8 Qt. Pressure Cookers. Find our Review and thoughts HERE.

Find the Mealthy Crisplid HERE

USE CODE: HOMEPRESSURECOOKING for $10.00 OFF the Mealthy CrispLid

Find all our tested Ninja Foodi recipes we have made so far HERE.

Find us on YOU TUBE HERE

Feel free to join our Ninja Foodi group HERE. You will be sure to learn a ton of tips and tricks and exchange recipes. LOVE IT~

We are really excited you are here. You can also find us on Home pressure cooking Facebook page

The post Ninja Air Fryer Coconut Thai Meatballs appeared first on Home Pressure Cooking.

Tasty Greek Moussaka

Sun, 20 Dec 2020 10:00:00 GMT

My Tasty Greek Moussaka make a delicious holiday meal with a flair from the Mediterranean.

Hi friends, this is Jennifer from JENRON DESIGNS. I am a weekly guest contributor here on Home Pressure Cooking. This week I am sharing a double feature which used both your Instant Pot & Ninja Air Fryer with my recipe for my Tasty Greek Moussaka.

This is a family recipe, that we only make on special occasions because the recipe is a bit labor intensive, but it is so good. If you have not heard of Moussaka, it is pronounced (moo-saa-ka). It is very tasty, and similar to lasagna; which I know a bunch of you guys traditionally make to celebrate the holidays. So this is my recipe made with a little more of a traditional greek spin and ingredients.

Tasty Greek Moussaka is a very savory dish that can utilize both the Instant Pot and Ninja Air Fryer all in one recipe.

Keep in mind that this recipe has a bunch of steps, which can happen all at the same time with proper time management. However, if that is not your thing, I highly recommend that you focus on one step at a time to get them correct then assemble. I promise it will be well worth it.

I like to start with slicing and roasting the eggplant and potatoes with a light coating of olive oil and salt and pepper. This can be done in the oven on 350 degree for 45 minutes using a sheet pan or in your Air Fryer as a time saver at 350 for 20 minutes using your grilling rack to seperate layers.

While your potatoes and eggplant are roasting, you can make your meat sauce. I used my Instant Pot on saute’ to brown the combo of ground beef & lamb along with the diced onions and garlic for 3-5 minutes. Drain off any excess grease using a spoon, then add in your 8 oz tomato sauce, 1 tbsp nutmeg, 1 tsp cinnamon, 1 tsp oregano, 1 tsp salt, and 1/2 tsp pepper. Seal and set you Instant Pot to cook at manual high pressure, for 10 minutes. Carefully quick vent when done.

Once everything is done cooking, you will want to prepare a 13×9 baking dish with Olive Oil spray. Layer the potatoes into the base of the casserole dish, followed by a layer of your meat sauce. Next place the layer of the roasted eggplant on top of the meat sauce.

For the final layer you will be making a Bechamel sauce to top the dish. It is best to do this step fresh, since it sets up very quickly and can get thick, which is hard to spread. (As a side note, the Bechamel also makes the best Alfredo Sauce you will ever taste in your life! So consider this a 2 for 1 recipe bonus Merry Christmas!)

To make the Bechamel sauce melt 3 tbsp of butter into a sauce pan on medium heat. Whisk in 2 tbsp of all purpose flour, 1/2 tsp salt, and dash of pepper to taste. Next gradually add in your half in half while whisking until thick and bubbly, lower heat.

Pre crack an egg into a seperate bowl and whisk quickly, you will need to temper with your hot milk (by adding a small amount of your hot milk 1-2 spoonfuls of liquid to it prior to adding it into Bechamel mix, or it will scramble). Once tempered add to sauce pot along with parmesan cheese and continue to whisk. Then pour entire Bechamel cheese sauce over the top of the Moussaka.

Place the entire baking dish into preheated oven and bake at 350 degrees for 45 minutes. Allow to cool for 15 minutes prior to cutting, this will allow the juices to set up and make nice slices.

You may also enjoy my other recipes made in the 3 Qt. Instant Pot HERE. It may be mini, but it does the job! Enjoy. You can also check out my other tasty bowl recipes like my Amazing Apricot Tagine and Mediterranean Couscous which are sure to delight your taste buds!

Tasty Greek Moussaka

Course Lunch, Main Course, potatoes, sauce

Cuisine Italian, Mediterranean

Keyword Beef, Cheesy, Eggplant, Lamb, Potato

Prep Time 10 minutes

Cook Time 1 hour 45 minutes

Resting/ Cool Time 15 minutes

Servings 6 people

Calories 565kcal

Author Jennifer Gainer

Equipment

Instant Pot
Air Fryer or Sheet Pan
Saucepan
13×9 Casserole Dish
Wire Whisk
Mandolin optional for thin slicing vegetables

Ingredients

Olive Oil as needed
1 lb Ground Meat (Beef and/or Lamb) I used 1/2 lb of each
1 large Eggplant peeled and sliced
3-4 Yukon Gold Potatoes peeled and sliced
2 medium Onions peeled and diced
2 cloves Garlic peeled and minced
8 oz (Plain) Tomato Sauce
1 tbsp Nutmeg (Fresh Ground)
1 tsp Cinnamon
1 tsp Oregano
salt
pepper
3 tbsp Butter
2 tbsp Flour
1 cup Half & Half
1 Egg pre-cracked and whisked
1/2 cup Parmesan Cheese grated
Olive oil spray

Instructions

Start with peeling and slicing the eggplant and potatoes then coating with a drizzle of olive oil and salt and pepper.
Roast, this can either be done in the oven on 350 degree for 45 minutes using a sheet pan or in your Air Fryer as a time saver at 350 for 20 minutes using your grilling rack to seperate layers.
While your potatoes and eggplant are roasting, you will want to make your meat sauce. I use my Instant Pot set on saute' to brown the beef & lamb combination along with diced onions and minced garlic for 3-5 minutes. Drain off any excess grease using a spoon.
Add in your 8 oz tomato sauce, 1 tbsp nutmeg, 1 tsp cinnamon, 1 tsp oregano, 1 tsp salt, and 1/2 tsp pepper.
Seal and set you Instant Pot to cook at manual high pressure, for 10 minutes. Carefully quick vent when done.
Once everything is done cooking, you will want to prepare a 13×9 baking dish with Olive Oil spray.
Layer the potatoes into the base of the casserole dish, followed by a layer of your meat sauce.
Next place a layer of the roasted eggplant on top of the meat sauce. Top with BEchamel sauce recipe below.
To make the Bechamel sauce melt 3 tbsp of butter into a sauce pan on medium heat.
Whisk in 2 tbsp of all purpose flour, 1/2 tsp salt, and dash of pepper to taste.
Next gradually add in your half in half while whisking until thick and bubbly, lower heat.
Crack an egg into a seperate bowl and whisk quickly you will need to temper it (by adding a small amount of your hot milk 1-2 spoonfuls of liquid to it prior to adding it into Bechamel mix, or it will scramble).
Once tempered add to sauce pot along with parmesan cheese and continue to whisk. Then pour entire Bechamel cheese sauce over the top of the Moussaka.
Place the entire baking dish into preheated oven and bake at 350 degrees for 45 minutes.
Allow to cool for 15 minutes prior to cutting, this will allow the juices to set up and make nice slices.

Home Pressure Cooking a USA-brand-seller- and creator.

All highlighted links lead to our Amazon affiliate links.

SHOP AMAZON HERE

We have the Insta-cover, for 6 Qt.- 3 Qt. and 8 Qt. for Instant Pots and NOW the NINJA Foodi cover size available for 6.5 Qt. and 8 Qt.

The Insta Rack , and egg bite molds,

Find recipes HERE using egg bite molds

The Insta-bundle (3 piece starter set) Best value…you basically get the silicone mitts for free:)

Find all our recipes using the Two in One Spring-form/Bundt Pan HERE

Another cool addition to our line is the Flower Bundlette pan made for the 3 Qt. mini pots and up, 6, 8 Qt. etc.

Find all our recipes using the 3 cup flower pan HERE

Custom made Eco-friendly bamboo Spurtles are a must-have for all cooks in the kitchen. Everyone who has them never wants to let them go!

You can learn all about Spurtles and their history HERE

4 Piece Wooden Bamboo Spurtle set

Deluxe Bake-ware set for use with all your baking needs, compatible with the Ninja Foodi, Pressure Cooker, Mealthy CrispLid, and oven use.

Deluxe Bake-ware set HERE

Recipes made using the Deluxe Bake-ware set HERE

Now featuring the Ninja Foodi Grill Cover HERE

Cheater cook time magnets HERE. Not only useful, but they are also quite cute too!

Check out our digital, downloadable, printable pressure cooking cookbook here with over 70 tried, true, and tested recipes!

You will have most ingredients and spices in your every day pantry. Very traditional cooking for the everyday person, all tried and true and passing them to you.

HPC COOKBOOK HERE

If you are new to the whole Ninja Foodi experience, you can check out our Ninja Foodi review HERE.

Another new kid on the scene is the Mealthy CrispLid! This is a total game-changer for use with your current 6 or 8 Qt. Pressure Cookers. Find our Review and thoughts HERE.

Find the Mealthy Crisplid HERE

USE CODE: HOMEPRESSURECOOKING for $10.00 OFF the Mealthy CrispLid

Find all our tested Ninja Foodi recipes we have made so far HERE.

Find us on YOU TUBE HERE

Feel free to join our Ninja Foodi group HERE. You will be sure to learn a ton of tips and tricks and exchange recipes. LOVE IT~

We are really excited you are here. You can also find us on Home pressure cooking Facebook page

The post Tasty Greek Moussaka appeared first on Home Pressure Cooking.

Spinach and Feta Stuffed Chicken, with Lemon Sage Sauce

Thu, 17 Dec 2020 19:16:47 GMT

Hello! Chef Eric here!

Today’s dish was improvised by utilizing ingredients that I had on hand.

While this one is a bit more advanced than my previous entries, I believe anyone can craft it if they are determined!

The dish ended up being a nice riff on classic Greek flavors, and while I made some mistakes along the way, I was able to correct course, and you have my word that I’ll do my best to steer you clear of my mishaps so you can enjoy this stuffed chicken dish stress free.

Enjoy!

Ingredients

2 Chicken Breast
4oz Feta Cheese
4oz Spinach
1 Lemon
1tsp Dry Oregano
1/3 cup Chopped Chives
1/2 cup Panko Bread Crumbs
1 Egg
5 medium Cloves Fresh Garlic
1 Sprig Fresh Sage
1/2 cup Chicken Broth
2tbsp Butter

Getting Prepared

Let’s begin by prepping our ingredients.

First, do a rough chop on the spinach, then slice the garlic into thin little “chips”.

Next, chop the chives and sage finely, then zest the whole lemon and cut it into quarters.

The feta I had on hand was pre-crumbled, but there were a few chunks that needed attention, so just make sure you have a fine crumble.

Now, put a sauce pan over medium-low heat and add 2 tbsp. of vegetable oil, and then add your sliced garlic. Lightly sauté the garlic, just enough to take the raw edge off, then add the fresh spinach, and about a tsp. of the lemon zest before squeezing in some juice from 1/8th of the lemon.

Continue sautéing until the spinach is wilted. This will reduce the size dramatically, but don’t worry, this is completely normal. When it’s finished, it should look something like this.

Transfer the spinach onto a plate, and allow it to cool. Once it’s reached room temperature, we can move on to prepare the stuffing.

Add the sautéed spinach mixture, bread crumbs, fetta, oregano, and a pinch of lemon zest to a medium mixing bowl, mix everything together with a fork until it’s thoroughly incorporated.

Add salt and pepper to taste.

You may add a squeeze of lemon but remember to only add a little at a time; you can always add more, but you can’t take any away.

Once you’re satisfied with the taste, take the egg and whip it in a small bowl before adding it to the mixture. Thoroughly incorporate the whipped egg into the stuffing.

Let’s Vent Our Frustration

It’s time to prepare our chicken.

Take a gallon sized zip lock bag, and add a tbsp. of vegetable oil inside. Work the oil inside the bag until it coats the entire thing.

Insert a single chicken breast into the bag and find something heavy to smash it with. The bag is used to help ensure that we don’t spread raw chicken juice all over the kitchen, and this step is where I made my first mistake. I started on the chicken with a standard meat pounder, and the jagged pointy bits tore right through the bag.

After correcting my mistake and obtaining a fresh bag, I continued to flatten the chicken by using the flat surfaced bottom of a frying pan.

You’ll want to reduce the chicken to around 1/4 inch thick all over.

Please, take your time with this step and don’t smash the meat with your full strength, you don’t want to tear any holes in the chicken.

Manual Dexterity

Now for the tricky part, we’ve gotta’ stuff that chicken!

Lay a sheet of plastic wrap down on your counter top, or cutting board.

Next, you’re going to need three pieces of butchers twine, about 8-10 inches long.

Place the twine 2-3 inches apart, depending on how large your flattened chicken is, and then lay a piece of chicken down over the twine.

Begin covering your chicken with the stuffing. You’ll want it to be about 1/4 inch thick while leaving a little space on the left and right sides to allow the stuffing room to expand without spilling as we cook the chicken.

Now, let’s roll the chicken.

Use your plastic as a make-shift sushi roller, and roll your chicken. Take your time, this is, in fact – rocket surgery.

Once your chicken is more or less rolled, tie the butcher’s twine and trim any excess string away.

Roll your chicken in the plastic, being sure to leave the excess plastic wrap on each end.

Twist the excess plastic on the ends like a tootsie roll to compress the chicken, and make it tight.

Refrigerate for at least an hour.

As the chicken cools in the fridge, take a moment to clean up, and then relax for a while. You’ve earned it. That wasn’t easy, but you pulled it off.

What the heck is fond?

I need to explain the thought process that lead to my second mistake making this dish.

Fond is the dark bits left behind when you brown anything in a pan.

It’s pure flavor and the back bone for any pan sauce!

My plan was to start cooking this chicken on the stove top, then transfer it to an oven to finish. I was obsessed with not burning the fond in this two part cooking process, and of course, I over did it.

I wanted to use a standard stainless steel pan to brown the chicken as it’s difficult to develop a rich fond in a non stick pan. I cooked the chicken at medium low heat, which lead to a lot of sticking. This left sizeable bits of chicken stuck to the bottom of the pan, which I later had to strain out.

No big deal, but I’m not going to pretend I’m perfect. Even a professional chef with 30 years experience in the restaurant industry makes mistakes, and I will always keep it real with ya’ll. So let’s learn from my mistakes and get back to it!

Retrieve the cooled chicken from the fridge, unwrap it, drizzle a little vegetable oil over it, roll it around a plate to coat it in oil, and lightly salt and pepper it on all sides.

Preheat the oven to 400°F.

Place a ceramic oven-safe non-stick skillet over medium-high heat (we want a pan that won’t have a melted handle once we put it into the oven). Add 2 tbsp. vegetable oil.

When the pan is good and hot, use tongs to carefully add the chicken rolls, and begin browning on all sides. This should take 2-3 minutes per side.

Next, add half of your chicken stock to the pan. This helps prevent the fond from burning.

Insert a probe thermometer into the center of one of the rolls.

Place the pan into the preheated oven and cook to an internal temperature of 165°F.

Remove the pan from the oven and use your tongs to move your chicken onto a plate to rest.

Place the pan back on medium-heat, and add the rest of your chicken broth, along with the chopped sage, 1tsp of lemon zest, 1tsp of chopped chives, and the juice from 1/8 lemon.

Bring to a simmer while working the bottom of the pan with a wooden spoon to liberate all of the fond from the bottom of the pan.

Remove from heat, add 2 tbsp. of soft butter, and salt and pepper to taste.

Let’s get this on the table already!

Let your chicken rest for 5 or so minutes, then slice off the ends and munch on those right away; you’ve earned it!

Slice the rest of the roll into 1/2 in. slices, arrange the slices onto a plate, and spoon over some of that amazing pan sauce.

Serve with a nice rice pilaf, or maybe some sautéed veggies!

Spinach and Feta Stuffed Chicken, with Lemon Sage Sauce

A nice riff on classic Greek flavors; this delicious dish blends a variety of ingredients into a flavor packed chicken dinner!

Course Dinner

Keyword Chicken, Feta, Lemon, Sage, Spinach

Equipment

Knife
Zester
Zip Lock Bag (Gallon)
Plastic Wrap
Butcher's Twine
Ceramic Oven-Safe Non-Stick Skillet
Standard Oven
Standard Stove
Tongs
Probe Therometer
Wooden Spoon

Ingredients

2 Chicken Breast
4 oz Feta Cheese
4 oz Spinach
1 Lemon
1 tsp Dry Oregano
1/3 cup Chopped Chives
1/2 cup Pank Bread Crumbs
1 Egg
5 Fresh Garlic Cloves (medium)
1 Sprig of Fresh Sage
1/2 cup Chicken Broth
2 tbsp Butter

Instructions

Preparing Ingredients

Chop Spinach
Slice Garlic into thin 'chips'
Ensure Feta is a fine crumble
Put a sauce pan over medium-low heat, add 2 tbsb. of vegetable oil, add sliced garlic and sauté to take the edge off
Add spinach to the pan and a tsp. of lemon zest, squeeze in lemon juice from 1/8th of lemon
Sauté until spinach is wilted, transfer spinach onto a plate to cool.

Preparing The Stuffing

Add sautéed spinach mixture, bread crumbs, feta, oregano and a pinch of lemon zest to a medium mixing bowl; mix until incorporated
Salt and pepper to taste
(optional) Squeeze lemon, but only a bit at a time to ensure you don't overdo it
Crack an egg in a small bowl, whip it, add to mixture then incorporate

Prepping the Chicken

Open gallon sized ziplock bag and add a tbsp. of vegetable oil, work the oil inside the bag until the insides are coated
Insert a single chicken breast into the bag, smash the chicken down to around 1/4 inch all over using a flat surface such as the bottom of a pan; be sure not to smash hard enough to put holes in the chicken

Stuffing the Chicken

Lay a sheet of plastic wrap on the counter or cutting board
Place three pieces of butcher's twine (about 8-10 inches long) 2-3 inches apart on the plastic
Lay a piece of chicken over the twine
Cover your chicken with the stuffing, about 1/4 inch thick and leave space on the left and right sides to allow expansion during cooking
Using the plastic as a makeshift roller, roll your chicken, be sure to leave excess plastic on each end
Twist the excess plastic like a tootsie roll, tie the butcher's twine and trim away excess string
Refrigerate for at least one hour

Cooking the Chicken

Retrieve chicken from the fridge, unwrap, drizzle a little vegetable oil over it, roll it on a plate to coat it in the oil, lightly salt and pepper on all sides
Preheat oven to 400°F
Place a ceramic oven-safe non-stick skillet over medium-high heat (this skillet must be oven-safe so the handle doesn't melt in a few steps), add 2 tbsp. of vegetable oil
Once the pan is hot, use tongs to add chicken rolls and begin browning on all sides; this should take 2-3 minutes per side
Add half of your chicken stock to the pan
Insert a probe thermometer into the center of one roll
Place pan into preheated oven and cook to an internal temperature of 165°F
Once temperature is reached, remove the pan from the oven and use your tongs to move your chicken to a plate to rest

Collecting the Fond

Place the pan back onto medium-heat
Add the rest of your chicken broth, chopped sage, 1 tsp of lemon zest, 1 tsp of chopped chives, and juice from 1/8 lemon
Bring to a simmer while working the bottom of the pan with a wooden spoon to liberate the fond from the bottom of the pan
Remove pan from heat, add 2 tbsp. of soft butter
Salt and pepper to taste

Getting Ready to Serve

Let the chicken rest for about 5 minutes
Slice off the ends, feel free to snack on these
Slice the rest of the roll into 1/2 in. slices, arrange slices onto a plate and spoon over the pan sauce
Serve with a side; perhaps a nice rice pilaf, or maybe some sautéed veggies!

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The post Spinach and Feta Stuffed Chicken, with Lemon Sage Sauce appeared first on Home Pressure Cooking.

Instant Pot Italian Farfalle Soup

Sun, 13 Dec 2020 10:00:00 GMT

My Instant Pot Italian Farfalle Soup is a family favorite around the holidays.

Hey Y’all, it is Jennifer from JENRON DESIGNS. Here to share another guest post recipe with Home Pressure Cooking! What am I cooking up today? My Instant Pot Italian Farfalle Soup, which is a family favorite for the holidays, or perfect for a weeknight dinner to pair with a half salad or sandwich !

As we are all busy right now, headed into the holiday months, I am sure that a quick and easy dinner plan would come in handy. This recipe is a gem, a total time saver but still adds a festive holiday touch with a bowl filled with red and green veggies.

I love that it used a whole lot of fresh vegetables this time of year, it is like getting a your salad but in a warm yummy soup. I am also using an Italian link sausage, which I remove from the cases, by splitting them open. Again this is a personal preference, you can easily omit the sausage all together for a delicious vegetarian option or use a chicken varity for a pecastarian otion.

Start by browning up your sausage on saute’ for 4-6 minutes, (please note that you may need to drain off the majority of the grease from your Instant Pot with a spoon leaving only a tbsp behind). Add in your diced onions, carrots, and tomatoes continue to saute’ for additional 3 minutes and add in all spices. Fill Instant Pot with stock, make sure to stay below your max fill line. You may have stock in reserve with can be used to thin your soup at the end depending on your Instant Pot size. Drop in your dry Farella pasta, cover, and seal the lid, cook on Manual/High pressure for 15 minutes.

Once the Instant Pot cooking time is complete, you can carefully quick vent the steam. Then remove the lid, and drop in your fresh spinach to wilt. I personally use spinach in this recipe due to my Kale allergy intolerance, but you can absolutely substitute kale if you wish. It is really great nutritional option in this soup.

I like to serve my Italian Farfalle Soup topped with shaved Parmesan with homemade garlic cheese toast.

Note: I make my garlic toasts using fresh Focaccia bread, butter, garlic salt and parmesan cheese in my Ninja Air Fryer for 5 minutes at 350 degrees. This is easy to do while the soup is cooking.

Here are some more of my tasty soup recipes here: Loaded Baked Potato & Granny’s Homemade Chicken Noodle

Instant Pot Italian Farfalle Soup

Course Lunch, Main Course, Side Dish, Soup

Cuisine Italian

Keyword Healthy, Instant Pot, Italian, Pasta, Soup

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4 people

Calories 820kcal

Author Jennifer Gainer

Ingredients

1 lb Italian Sausage
8 oz Farfalle Pasta or Bowtie
2 Carrots Peeled and diced
1 medium Sweet Onion Diced
1 Roma Tomato Diced
1 tbsp Italian Seasoning
1 tsp Garlic Powder
4 cups Chicken Stock
2 tbsp Knorrs Chicken Bouillon
1 tsp Red Chili Flakes
6 oz Spinach or Kale
1/2 cup Shaved Parmesan Cheese

Instructions

Start by browning up your sausage on saute' for 4-6 minutes, (please note that you may need to drain off the majority of the grease from your Instant Pot with a spoon leaving only a tbsp behind).
Add in your diced onions, carrots, and tomatoes continue to saute' for additional 3 minutes and add in all spices.
Fill Instant Pot with stock, make sure to stay below your max fill line. You may have stock in reserve with can be used to thin your soup at the end depending on your Instant Pot size.
Drop in your dry Farella pasta, cover, and seal the lid, cook on Manual/High pressure for 15 minutes.
Once the Instant Pot cooking time is complete, you can carefully quick vent the steam. Then remove the lid, and drop in your fresh spinach to wilt.

Home Pressure Cooking a USA-brand-seller- and creator.

All highlighted links lead to our Amazon affiliate links.

SHOP AMAZON HERE

We have the Insta-cover, for 6 Qt.- 3 Qt. and 8 Qt. for Instant Pots and NOW the NINJA Foodi cover size available for 6.5 Qt. and 8 Qt.

The Insta Rack , and egg bite molds,

Find recipes HERE using egg bite molds

The Insta-bundle (3 piece starter set) Best value…you basically get the silicone mitts for free:)

Find all our recipes using the Two in One Spring-form/Bundt Pan HERE

Another cool addition to our line is the Flower Bundlette pan made for the 3 Qt. mini pots and up, 6, 8 Qt. etc.

Find all our recipes using the 3 cup flower pan HERE

Custom made Eco-friendly bamboo Spurtles are a must-have for all cooks in the kitchen. Everyone who has them never wants to let them go!

You can learn all about Spurtles and their history HERE

4 Piece Wooden Bamboo Spurtle set

Deluxe Bake-ware set for use with all your baking needs, compatible with the Ninja Foodi, Pressure Cooker, Mealthy CrispLid, and oven use.

Deluxe Bake-ware set HERE

Recipes made using the Deluxe Bake-ware set HERE

Now featuring the Ninja Foodi Grill Cover HERE

Cheater cook time magnets HERE. Not only useful, but they are also quite cute too!

Check out our digital, downloadable, printable pressure cooking cookbook here with over 70 tried, true, and tested recipes!

You will have most ingredients and spices in your every day pantry. Very traditional cooking for the everyday person, all tried and true and passing them to you.

HPC COOKBOOK HERE

If you are new to the whole Ninja Foodi experience, you can check out our Ninja Foodi review HERE.

Another new kid on the scene is the Mealthy CrispLid! This is a total game-changer for use with your current 6 or 8 Qt. Pressure Cookers. Find our Review and thoughts HERE.

Find the Mealthy Crisplid HERE

USE CODE: HOMEPRESSURECOOKING for $10.00 OFF the Mealthy CrispLid

Find all our tested Ninja Foodi recipes we have made so far HERE.

Find us on YOU TUBE HERE

Feel free to join our Ninja Foodi group HERE. You will be sure to learn a ton of tips and tricks and exchange recipes. LOVE IT~

We are really excited you are here. You can also find us on Home pressure cooking Facebook page

The post Instant Pot Italian Farfalle Soup appeared first on Home Pressure Cooking.

Dry Rubbed Pork Tenderloin With Herb Cream Sauce

Tue, 08 Dec 2020 14:06:31 GMT

Ingredients

One Pork Tenderloin (recipe makes enough dry rub for 2 tenderloins)
3/4 cup Heavy Cream
1tsp Dry Thyme
1 tsp Ground Cumin
1 tsp Fresh Ground Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1-1/2 tsp Smoked Paprika
3 tsp Kosher Salt
Your favorite Fresh Herbs. ( I used Thyme, Basil, Chives, and Parsley)
1 small clove Garlic
Light Olive Oil
1/2 tbsp. Butter

Preparing Your Ingredients

Let’s begin by separating the leaves from the stems of the herbs you chose. I really recommend improvising here. I wish I would’ve had Tarragon rather than Parsley, but I had to make use of the herbs I had on hand before they spoiled. My point being, don’t be afraid to experiment, after all, that’s really what cooking is all about.

Separate the leaves from the stems and give your herbs a rough chop, then set those aside for later.

Next, combine all the dry spices in a small bowl and incorporate those together with a fork.

Knife Skills

Now it’s time for the only tricky part of this recipe; removing the silverskin from the tenderloin.

The silverskin is a large tendon on the outside of the cut of meat. It’s tough, stringy, and unpleasant to have in your mouth.

Thankfully, removing it is easier than you might think.

Locate the silverskin on the thick end of the tenderloin, it looks like a white, almost translucent skin.

Insert the tip of your knife to the side of the silverskin and push it through.

Angle your blade upwards, away from the meat, and then begin slowly working the knife until the Silverskin separates from the rest of your meat like a ribbon.

Now, pull firmly on the ‘ribbon’ and work the knife towards yourself until the piece of Silverskin is removed.

Repeat this process until you’ve removed the entire tendon.

Now, the tricky part is done. We just need to cut the tenderloin in half.

Earlier, I mentioned that this cut has a thick end, which means it also has a skinny end. Each end will cook at a different pace, and cutting the meat in half allows us to handle them individually, and ensure proper cooking times.

Ya’ gotta rub it in.

Now it’s time for us to dry rub.

First, drizzle a little olive oil over your tenderloin to give it a light coating. This helps the spices stick to the meat.

Next, liberally coat the surface of both halves of your tenderloin with the dry rub. Use one hand to sprinkle the rub on, and the other to rub the mix into the meat.

Keep a dry hand/wet hand system going here, so you don’t accidentally cross-contaminate your rub, meaning you can’t safely use it again.

Feel free to perform this step up to a day in advance. The longer you allow the rub to sit on the meat, the deeper the flavor will penetrate. Be sure to let the rub sit for at least 30 minutes, minimum, before proceeding to the next step.

Let’s Get Cooking

Once you’re satisfied with the rub resting on the meat, place a nonstick skillet over medium-high heat.

Avoid Teflon coated pans for this, or any other technique that involves high-temperature cooking. At high temperatures, the main chemical in Teflon, polytetrafluoroethylene, begins to break down and release toxic fumes.

Not only can this be absorbed by your food and negatively impact your health, but it can also hurt your animal companions, particularly birds!

Seriously, Ceramic nonstick is the best option here.

Now that we have our PSA out of the way, add a few tbsp. of light olive oil, or vegetable oil of your choice to the pan and give it a few minutes to heat up. When you see light wisps of smoke coming from the oil, your pan is officially hot enough.

While your pan heats, go ahead and preheat your over to 400°F.

Use tongs to lay your two halves of the tenderloin inside the pan. The meat should begin to sizzle immediately, if it doesn’t, remove your meat and wait for the pan to get hotter.

Sear your tenderloin on all sides until the spices turn nice and dark, this will develops a lot of flavors all over.

Once you’ve achieved a beautiful sear all over, transfer your meat to the 400°F oven to finish.

You’ll want to reach an internal temperature of 140-145 degrees. This will be right around medium-well. Yes, it is safe to eat slightly pink pork.

Welp, I over-cooked mine!

While it was still tasty, I got so wrapped up messing with my camera and writing down recipe steps that I let things sit for a bit too long! Let’s just call this a teaching moment and say, keep an eye on your food!

You can see the difference between the skinny half, and the thick half of the tenderloin. Ideally, both halves would’ve been pulled when they respectively reached 140°F!

The meat needs to rest before we cut into it, and the longer it rests, the better.

Hot proteins are full of juices that we want to remain in the meat when they are served. Slicing in while they’re still very hot causes the juices to spill out on the cutting board, and result in a dry, unpleasant experience.

For reference, I rested mine for about 10 minutes.

Sauce Time

While the pork rests, we can occupy ourselves by making the sauce.

Add 3/4 cup heavy cream to a cold medium-sized sauce pan, and then place the pan on medium heat.

Add one small finely chopped, or pressed garlic clove and bring the cream to a gentle simmer.

Watch this sauce closely!

Heavy cream can boil over dramatically and make a terrible mess of your stove top.

Once you achieve a simmer, add your chopped herbs. Continue to simmer and stir frequently until the sauce thickens enough to coat a spoon.

Now, remove your pan from the heat, add the 1/2 tbsp. of butter and stir until the butter is incorporated into the sauce.

Add salt and pepper to taste. I’m not going to tell you how much salt to add. Taste it, and add a little at a time, until you achieve a flavor that is nice to you.

People vary wildly in taste with salt, and it’s best to make this adjustment to your liking – not mine!

Slicing The Meat, and Plating

Now that everything is ready we can finally slice the meat.

You may want to have a side dish ready as well, perhaps some steamed broccoli or a vegetable medley sautéed in the pan we cooked the pork in, where we left a lot of flavor in that pan. I see no sense in wasting it!

Move your pork to a cutting board and start slicing!

I cut approximately 1/2-inch thick medallions, which will easily serve 2-3 people.

Arrange your meat onto a plate with the side dish of your choice and then spoon the cream sauce over your pork.

Serve and enjoy!

Dry Rubbed Pork Tenderloin With Herb Cream Sauce

A delicious cut of tenderloin coated in a rubbed blend of herbs and spices!

Course Dinner, Entrée, Main Course

Cuisine American, Southern

Keyword Cream Sauce, Dry Rub, Dry Rubbed Pork Tenderloin With Herb Cream Sauce, Herb, Herbs, Meat, Pork, Seared, Tenderloin

Servings 3 people

Author Chef Eric

Equipment

Bowl (Small)
Cutting Board
Fork
Knife
Sauce Pan (Medium)
Skillet (Nonstick, Not Teflon)
Spoon
Standard Oven
Standard Stove

Ingredients

1 Pork Tenderloin
3/4 cup Heavy Cream
1 tsp Dry Thyme
1 tsp Ground Cumin
1 tsp Fresh Ground Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 1/2 tsp Smoked Paprika
3 tsp Kosher Salt
Personal Choice of Herbs
1 Small Clove Garlic
1/2 tbsp Butter
Olive Oil Light

Instructions

Trim the stems from your herbs.
Combine your dry spices in a small bowl, incorporate with a fork.
Remove Silverskin from your tenderloin.
Slice tenderloin in half.
Apply dry rub to both halves of tenderloin.
Let dry rub sit for a minimum of 30 minutes.
Add light olive oil, or vegetable oil, to a nonstick pan (not Teflon) and set on medium-high heat. Once the oil begins lightly smoking, add your meat to the pan. Sear all over.
Place tenderloin into a preheated 400°F oven to finish cooking, until internal temps. reach 140-145°F.
Let meat rest for at least 10 minutes.
Add 3/4 cup of Heavy Cream to a cold medium-sized sauce pan, place on medium heat.
Add one small finely chopped, or pressed, garlic clove and bring the cream to a gentle simmer.
Add chopped herbs, continue to simmer and stir frequently until the sauce is thick enough to coat a spoon.
Remove pan from heat, add 1/2 tbsp of butter. Stir until incorporated.
Add salt and pepper to taste.
Prepare a side dish with the pan used to sear the tenderloin.
Slice the tenderloin into 1/2 inch thick medallions.
Arrange meal onto a plate, spoon cream sauce onto pork.
Serve and enjoy!

Charcuterie Board and Pizza Cutter Bundle

Shop now

The post Dry Rubbed Pork Tenderloin With Herb Cream Sauce appeared first on Home Pressure Cooking.

Orange Marmalade Miso Glazed Salmon

Sun, 06 Dec 2020 10:00:00 GMT

My Orange Marmalade Miso Glazed Salmon is filled with sunshine flavors for a nice change of pace in the winter months.

Hi everyone, this is Jennifer from JENRON DESIGNS. I am a weekly guest here on Home Pressure Cooking. Today I am sharing one of my personal favorite my Orange Marmalade Miso Glazed Salmon.

This week I am sharing one of my favorite recipes Orange Marmalade Miso Glazed Salmon. I was inspired to do this recipe mainly because I have a ton of oranges in house this week for a little holiday DIY project in which I am dehydrating oranges using my Ninja Air Fryer to make holiday garlands and old fashioned tree decor, you can check all those fun decor details over at my blog listed above.

Ninja Air Fryer Crispy Fried Fish is such a quick and meal that utilizes the Ninja Air Fryer. If you have the Ninja Foodi all in one HERE, it will make this recipe even easier. The Mealthy Crisplid is also a wonderful addition to the Instant Pot 6 or 8 Qt. and you can grab a deal on that HERE today using code HOMEPRESSURECOOKING for $10.00 off.

This recipe is super easy with the help of your Ninja Air Fryer, which always gets my salmon fillets cooked perfectly every time. Simply coat your each salmon fillets with 1 tsp of Ginger Citrus Seasoning and cook at 390 degrees for 7-9 minutes. Make sure to check regularly for doneness, and no burning. If you salmon has skin, like mine you will not need to flip.

For multiple pieces, you will want to use the grill grate provided with your Air Fryer to layer as many pieces of fish as you can. This will just save you some cooking time.

To make the Orange Marmalade Miso Glaze, heat 1 tbsp of olive oil in a saute’ pan, add minced garlic, ginger and the whites sections of your chopped scallions, reserving your green ends for garnish. Saute’ for approximately 2 minutes until soft and fragrant. Stir in miso concentrate, orange marmalade, orange zest, and 1/4 cup fresh squeezed orange juice. Lower heat to simmer reduce to make a glaze, approximately 2 minutes.

Once salmon is finished cooking, remove with tongs, you can slice skin away if you like, that is optional. Top with Orange Marmalade Miso Glaze and garnish with green scallions. I like to serve with roasted sweet potato fried also fantastic in the Ninja Air Fryer and my Instant Pot Coconut Rice:

To make my easy, Coconut Rice~ combine 1 3/4 cups of water, 1/2 cup coconut, 2 tsp of sugar and 2 tbsp of butter with 1 1/2 cup of Jasmine Rice. Cook on high pressure rice setting for 10 minutes.

Orange Marmalade Miso Glazed Salmon

Course Dinner

Cuisine American, Fusion, Japanese, Southern

Keyword Air Fryer, Fish, Glazed, Light, Miso, Orange, Salmon, Seafood, Weeknight Dinners

Prep Time 10 minutes

Cook Time 15 minutes

Sauce 5 minutes

Total Time 30 minutes

Servings 4 people

Calories 760kcal

Author Jennifer Gainer

Equipment

Ninja Air Fryer
Tongs
Saute Pan

Ingredients

4 pc Salmon Fillet
2 tbsp Olive Oil
4 tsp Ginger Citrus Seasoning
1 Orange zested and juiced
2 cloved Garlic minced
1 thumb Ginger peeled & minced
2 Scallion Diced, Divided into white & green sections (reserve green for garnish)
4 tbsp Orange Marmalade
4 tbsp Miso Concentrate (I used Miso & Easy found in most Asian sections of grocery stores or at World Market)

Instructions

Simply coat each salmon fillets with 1 tsp of Ginger Citrus Seasoning
Cook at 390 degrees for 7-9 minutes in Air Fryer. Make sure to check regularly for doneness, and no burning. If you salmon has skin you will not need to flip during cooking process.
To make the Orange Marmalade Miso Glaze, heat 1 tbsp of olive oil in a saute' pan, add minced garlic, ginger and the whites sections of your chopped scallions, reserving your green ends for garnish.
Saute' for approximately 2 minutes until soft and fragrant.
Stir in miso concentrate, orange marmalade, orange zest, and 1/4 cup fresh squeezed orange juice.
Lower heat to simmer reduce to make a glaze, approximately 2 minutes.
Once salmon is finished cooking, remove with tongs, you can slice skin away if you like, that is optional. Top with Orange Marmalade Miso Glaze and garnish with green scallions.
Serve with roasted sweet potato fried also fantastic in the Ninja Air Fryer and my Instant Pot Coconut Rice. Enjoy!

Home Pressure Cooking a USA-brand-seller- and creator.

All highlighted links lead to our Amazon affiliate links.

SHOP AMAZON HERE

We have the Insta-cover, for 6 Qt.- 3 Qt. and 8 Qt. for Instant Pots and NOW the NINJA Foodi cover size available for 6.5 Qt. and 8 Qt.

The Insta Rack , and egg bite molds,

Find recipes HERE using egg bite molds

The Insta-bundle (3 piece starter set) Best value…you basically get the silicone mitts for free:)

Find all our recipes using the Two in One Spring-form/Bundt Pan HERE

Another cool addition to our line is the Flower Bundlette pan made for the 3 Qt. mini pots and up, 6, 8 Qt. etc.

Find all our recipes using the 3 cup flower pan HERE

Custom made Eco-friendly bamboo Spurtles are a must-have for all cooks in the kitchen. Everyone who has them never wants to let them go!

You can learn all about Spurtles and their history HERE

4 Piece Wooden Bamboo Spurtle set

Deluxe Bake-ware set for use with all your baking needs, compatible with the Ninja Foodi, Pressure Cooker, Mealthy CrispLid, and oven use.

Deluxe Bake-ware set HERE

Recipes made using the Deluxe Bake-ware set HERE

Now featuring the Ninja Foodi Grill Cover HERE

Cheater cook time magnets HERE. Not only useful, but they are also quite cute too!

Check out our digital, downloadable, printable pressure cooking cookbook here with over 70 tried, true, and tested recipes!

You will have most ingredients and spices in your every day pantry. Very traditional cooking for the everyday person, all tried and true and passing them to you.

HPC COOKBOOK HERE

If you are new to the whole Ninja Foodi experience, you can check out our Ninja Foodi review HERE.

Another new kid on the scene is the Mealthy CrispLid! This is a total game-changer for use with your current 6 or 8 Qt. Pressure Cookers. Find our Review and thoughts HERE.

Find the Mealthy Crisplid HERE

USE CODE: HOMEPRESSURECOOKING for $10.00 OFF the Mealthy CrispLid

Find all our tested Ninja Foodi recipes we have made so far HERE.

Find us on YOU TUBE HERE

Feel free to join our Ninja Foodi group HERE. You will be sure to learn a ton of tips and tricks and exchange recipes. LOVE IT~

We are really excited you are here. You can also find us on Home pressure cooking Facebook page

The post Orange Marmalade Miso Glazed Salmon appeared first on Home Pressure Cooking.

Grilled Asparagus with Bacon Chive Vinaigrette

Wed, 02 Dec 2020 15:56:31 GMT

Hello there!

My name is Eric, a.k.a Chef Eric, and I’m pleased to introduce myself as Home Pressure Cooking’s newest content creator!

I am a lifelong chef by profession, and I’m excited to help bring fresh new creations to the table, including a plethora of recipes from outside our usual niche!

Today we’re going to be making some delicious Grilled Asparagus with a Bacon Chive Vinaigrette.

This simple, yet elegant, side dish makes for a unique addition to any dinner table this holiday season, and I truly hope that your family enjoys it as much as mine has!

What you’ll need – Equipment

Standard Oven
Standard Stove
Grill (Traditional Grill, Grill Pan, Ninja Foodi Grill, etc.)
Chopping Knife
Cutting Board
Sheet Pan
Large Pot
Large Bowl
Medium Bowl
Whisk
Serving Platter

What you’ll need – Ingredients

1 – Bundle of Asparagus
3-5 – Strips of Bacon
3 tbsp – Rendered Bacon Fat
1/2 – Minced or Pressed Clove of Garlic
1/8 cup – Finely Minced Red Bell Pepper
2 tbsp – Brown Mustard
1/4 cup – Chopped Chives
2/3 cup – Light Olive Oil
1/4 cup – Red Wine Vinegar
Salt and Pepper
(OPTIONAL):
1 1/2 tbsp – Sugar

Step One – Baking our Bacon

Begin cooking your bacon by laying it flat on a sheet pan and placing it in the oven at 400°F degrees for approximately 15-20 minutes.

This helps ensure that we have a clear rendered fat with no burned bits to ruin the look of our dressing.

Step Two – Trimming the Spears

While your bacon is cooking, find a large pot that’s big enough to hold all of your asparagus and fill it with water.

Set the pot on some heat and allow it to begin coming to a boil.

Grab your cutting board and lay your asparagus out, then go ahead and grab your knife.

Trim a spear by working your way from the root to the tip with roughly 1/4th inch partial cuts until you find the ‘tender zone’.

Once you find this sweet spot, make a full cut, and use this freshly trimmed spear as a guide for cutting the rest.

As a note, if you try and utilize the gimmicky, TV Chef styled “bend it ’til it snaps” method, you’ll end up wasting a lot of tasty produce, and in turn, money.

So take your time, and let’s savor every piece!

Step Three – Boiling and Bending

Grab a large bowl, fill it with some ice water, and then set it to the side.

The pot of water you placed on some heat should be boiling and you can carefully begin lowering your trimmed asparagus into the water.

Take care to avoid splashing and consider using tongs as an additional layer of safety.

Boil your spears for around 2 – 4 minutes, depending on their thickness.

Fish out a spear with your tongs, or another safe utensil, and test its flexibility by bending it gently. You’ll want them slightly underdone as we’ll be using the grill to finish cooking.

Begin transferring all of your asparagus to the bowl of ice water and let them soak for another 3 – 4 minutes, effectively halting the cooking process.

Take a clean kitchen towel and spread it out over your counter.

Move the asparagus from the bowl of ice water to your towel and roll the spears around to absorb any excess water.

Step Four – Bringing Home the Bacon

Your bacon should be just about ready.

Grab a plate and line it with some paper towels.

Carefully remove your bacon from the oven and begin transferring the strips from your pan to the paper towel covered plate. Allow the paper towel to absorb any excess fat.

Take this time to collect about 3 tbsp. of the rendered bacon fat and set it to the side, we’re going to need it later.

And yes. If you made a little extra, you can go ahead and snack on a slice or two of the bacon… you know you want to. We only need 3 strips for the dressing, so it’s OK.

Step Five – Dazzling the Dressing

Grab a medium-sized bowl and place it on top of another kitchen towel to prevent it from spinning as we whisk our dressing together.

Add 1/4th cup of red wine vinegar, 2tbsp of brown mustard, and the 3tbsp. of bacon fat from earlier into the bowl, and whisk until they come together.

Next add 1/4th cup of chopped chives, 1/8th cup of finely minced red bell pepper, and 1/2 of a medium sized minced, or pressed, clove of garlic to your bowl and whisk.

Now drizzle a 2/3 cup of light olive oil into your bowl while gently whisking.

If you prefer a less sharp vinegar flavor, use a bit more oil and add 1 1/2 tbsp. of sugar.

Conclude your dressing by adding salt and pepper to taste.

You’re probably thinking “When do I add the bacon, Chef Eric?”

Patience! We’ll add the bacon just before serving to keep it from getting soggy in our dressing.

Step Six – Grill the Deal

It’s time to grill our asparagus!

I’m using my classic grill pan, but feel free to fire up the outdoor grill, or use your Ninja Foodie indoor grill!

Move your asparagus from the drying towel to a large plate. You’ll want the spears to be as dry as possible, but don’t sweat it if a little moisture remains.

Drizzle some olive oil over your asparagus, and lightly dust them with salt and freshly ground black pepper to your taste.

Work the oil, salt, and pepper coating onto all of your spears as your grill heats up.

Once your grill is smoking hot, put your asparagus on.

I do this in 2 or 3 batches so I don’t overcrowd the pan, but it depends on your surface area so use your best judgment.

You’ll only need about 30 seconds per side, and you want them to be gently kissed by some char, not overdone.

As you remove your spears from the grill, try to keep all of your tips pointing in the same direction to make the presentation easier – and prettier!

Step Seven – Asparagus Heaven!

Once all of your asparagus is grilled, assemble the spears onto a serving platter.

Try to pile it high and center.

Chop your resting bacon and add it to the dressing bowl, reserving half for anyone who wants extra!

Make a final mix of your dressing, gently pour the rest over our freshly grilled asparagus.

Garnish your dish with a sprinkle of chopped chives and serve!

Grilled Asparagus with Bacon Chive Vinaigrette

A simple, yet elegant side dish that makes for a unique addition to any dinner table this holiday season!

Course Appetizer, Side Dish

Cuisine American

Keyword Asparagus, bacon, Dressed, Dressing, Easy, Grilled, Healthy, Holiday, Light, Ninja foodi grill, Quick, Winter

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 101kcal

Author Chef Eric

Equipment

Standard Oven
Standard Stove
Grill (Grill Pan, Traditional Grill, Ninja Foodi Grill)
Chopping Knife
Cutting Board
Sheet Pan
Large Pot
Large Bowl
Medium Bowl
Whisk
Serving Plate/Platter

Ingredients

Meats

3-5 Strips Bacon
3 tbsp Rendered Bacon Fat Acquired During Recipe

Vegetables

1 Bundle Asparagus
1/2 Garlic Minced or Pressed
1/8 cup Red Bell Pepper Finely Minced

Herbs, Oils, Sauces, Seasonings, and Spices

2 tbsp Brown Mustard
1/4 cup Chives Chopped
2/3 cup Olive Oil Light
1/4 cup Red Wine Vinegar
Salt and Pepper
1 1/2 tbsp Sugar Optional

Instructions

Bake Bacon at 400°F for 15-20 Minutes, Collect 2 tbsp of Rendered Bacon Fat
Trim, Boil, Cool and Dry Asparagus Spears
Craft Dressing using Red Wine Vinegar, Brown Mustard, Bacon Fat, Chopped Chives, Minced Red Bell Peppers, Pressed or Mineced Garlic, Olive Oil, Salt, Pepper – and optionally, sugar.
Grill Asparagus
Assemble, Dress and Garnish Asparagus
Serve!

Hungry for more? Explore our entire catalog of FREE recipes here!

The post Grilled Asparagus with Bacon Chive Vinaigrette appeared first on Home Pressure Cooking.

Instant Pot Hotcakes with Sausage

Sun, 29 Nov 2020 09:00:00 GMT

My Instant Pot Hotcakes with Sausage makes a quick and simple brunch to serve your overnight holiday guests.

Hey there friends, it’s Jennifer from JENRON DESIGNS, and I am so excited to share this breakfast recipe with you all today. It is my super simple Instant Pot Hotcakes with Sausage which makes the perfect brunch to serve your overnight holiday guests.

Hey Y’all, today I am using my fun little accessory I got for my Instant Pot, from our very own Debbiedoo’s Home Pressure Cooking line, my flower bundt pan. It is perfect for my Instant Pot Hotcakes with Sausage a great recipe for entertaining those late risers on a long holiday weekend.

You can find the Flower pan HERE

You only need a few simple ingredients to make this savory, and delicious breakfast treat that might just remind you of a certain fast food restaurant, with just a tad more panache’.

First you chop up your precooked Brown and Serve Sausage links, and place them into the base of your greased flower bundt pan. I do recommend using an aerosol olive oil cooking spray to grease the flower bundt pan for easy removal, prior to adding the pancake batter.

*You can also use a butter spray for more flavor or coconut spray as well.

Mix you bisquick, milk, eggs, vanilla, cinnamon and fresh ground nutmeg into a batter. Then pour into your greased flower bundt pan. Place the Instant Pot cooking trivet and 1 cup of water in the base of your Instant Pot. Cook at High Pressure Manual Cook for 15 minutes.

When finished cooking carefully do a quick release on the steam. I remove the flower bundt pan with rubber lined tongs, for extra grip. Then using oven mitts, I invert the bundt pan onto a plate and drizzle with syrup and melted butter.

Serving Note: If you use the 3 qt. mini pans, for mini cakes, they can easily be split for two people, or be a decadent show stopping breakfast for one.

Also, try my other great breakfast recipes like my savory Deconstructed Eggs Benedict, Cinnamon Raisin French Toast or Nutty Cinnabon Monkey bread which is perfect for brunch or even makes a tasty dessert!

Instant Pot Hotcakes with Sausage

Course Breakfast

Cuisine American

Keyword Pancake, Sausage

Prep Time 15 minutes

Servings 1 Cake

Author Jennifer Gainer

Equipment

Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
Flower Bundt Cake Pan
Tongs
Cooking Trivet

Ingredients

1 Egg
1/2 cup Milk
1 cup Bisquick
1 tbsp Cinnamon
1/2 tbsp Nutmeg Fresh Ground
1 tsp Vanilla
5.4 oz Brown & Serve Sausage Link defrosted and cut into chunks

Instructions

Defrost and chop up your precooked Brown and Serve Sausage links, and place them into the base of your greased flower bundt pan.
Mix bisquick, milk, eggs, cinnamon and fresh ground nutmeg into a batter.
Pour batter into a greased over the top of sausage.
Place the Instant Pot cooking trivet and 1 cup of water in the base of your Instant Pot and cooked at High Pressure Manual Cook for 15 minutes
When finished cooking carefully quick release on the steam.
Remove flower bundt pan with rubber tong, use a oven mitt to invert pan into a plate and serve cake hot, top with butter and syrup.

Home Pressure Cooking a USA-brand-seller- and creator.

All highlighted links lead to our Amazon affiliate links.

SHOP AMAZON HERE

We have the Insta-cover, for 6 Qt.- 3 Qt. and 8 Qt. for Instant Pots and NOW the NINJA Foodi cover size available for 6.5 Qt. and 8 Qt.

The Insta Rack , and egg bite molds,

Find recipes HERE using egg bite molds

The Insta-bundle (3 piece starter set) Best value…you basically get the silicone mitts for free:)

Find all our recipes using the Two in One Spring-form/Bundt Pan HERE

Another cool addition to our line is the Flower Bundlette pan made for the 3 Qt. mini pots and up, 6, 8 Qt. etc.

Find all our recipes using the 3 cup flower pan HERE

Custom made Eco-friendly bamboo Spurtles are a must-have for all cooks in the kitchen. Everyone who has them never wants to let them go!

You can learn all about Spurtles and their history HERE

4 Piece Wooden Bamboo Spurtle set

Deluxe Bake-ware set for use with all your baking needs, compatible with the Ninja Foodi, Pressure Cooker, Mealthy CrispLid, and oven use.

Deluxe Bake-ware set HERE

Recipes made using the Deluxe Bake-ware set HERE

Now featuring the Ninja Foodi Grill Cover HERE

Cheater cook time magnets HERE. Not only useful, but they are also quite cute too!

Check out our digital, downloadable, printable pressure cooking cookbook here with over 70 tried, true, and tested recipes!

You will have most ingredients and spices in your every day pantry. Very traditional cooking for the everyday person, all tried and true and passing them to you.

HPC COOKBOOK HERE

If you are new to the whole Ninja Foodi experience, you can check out our Ninja Foodi review HERE.

Another new kid on the scene is the Mealthy CrispLid! This is a total game-changer for use with your current 6 or 8 Qt. Pressure Cookers. Find our Review and thoughts HERE.

Find the Mealthy Crisplid HERE

USE CODE: HOMEPRESSURECOOKING for $10.00 OFF the Mealthy CrispLid

Find all our tested Ninja Foodi recipes we have made so far HERE.

Find us on YOU TUBE HERE

Feel free to join our Ninja Foodi group HERE. You will be sure to learn a ton of tips and tricks and exchange recipes. LOVE IT~

We are really excited you are here. You can also find us on Home pressure cooking Facebook page

The post Instant Pot Hotcakes with Sausage appeared first on Home Pressure Cooking.

Chicken Sausage Bowl with Roasted Apples & Parsnips

Sun, 22 Nov 2020 09:00:00 GMT

My Chicken Sausage Bowl with Roasted Apples & Parsnips make a delicious seasonal meal.

Hi friends, this is Jennifer from JENRON DESIGNS. I am a weekly guest contributor here on Home Pressure Cooking. Today I am sharing a double feature which used both your Instant Pot & Ninja Air Fryer with my recipe for my Chicken Sausage Bowl with Roasted Apples & Parsnips.

This is such a delicious option that uses fresh fruits and vegetables that currently in season this time of year. My Chicken Sausage Bowl with Roasted Apples & Parsnips is low calorie, savory dish that utilizes both the Instant Pot and Ninja Air Fryer all in one recipe.

Of course you will want to wash and dry all your fresh produce. Then peel your parsnips, just as you would a carrot, and cut into thin disks. Repeat the process for your apples, I personally decided to leave the peels on my apples, since we like the extra fiber, that is up to you.

Liberally coat with 1 tbsp of olive oil, and half of the listed spices in recipe, which are minced thyme leaves, salt, cinnamon and smoked paprika. Roast in the Air Fryer at 390 degrees until crisp, approximately 10-12 minutes. Be sure to check them half way through the cooking time and toss the mix around to ensure even cooking.

While your veggies are cooking, add 1 tbsp olive oil in your Instant Pot on the saute setting. Add in garlic, diced onions and a pinch of salt. Cook, stirring until onions are softened and translucent approximately 2-3 minutes. Then add in the chicken sausage and brown an additional 5 minutes.

You should not have any excess grease with the chicken sausage, but if you do I recommend straining it off.

Then deglaze the pot by stirring in 1 cup of stock, along with the lemon and orange zest. Pour in your mixture of the bulgur wheat, and remaining spices. Seal and set you Instant Pot to cook at manual high pressure, for 10 minutes. Allow to vent naturally, then stir in sour cream while hot.

Place into bowl and layer with AirFryer roasted veggies, top with walnuts, fresh parsley and a squeeze of orange juice.

Chicken Sausage Bowl with Roasted Apples & Parsnips

Course chicken, Dinner, Lunch, Main Course

Cuisine Morrocan, Southern

Keyword Air Fryer, Apple, Chicken, Instant Pot, Parsnip, Rice

Prep Time 10 minutes

Cook Time 10 minutes

Air Fryer 10 minutes

Total Time 30 minutes

Servings 4 people

Calories 740kcal

Author Jennifer Gainer

Equipment

Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
Air Fryer

Ingredients

2 medium Parsnips Peeled and thinly sliced into disks
2 medium Apples (any kind) Cored and thinly sliced into half moons
1 cup Bulgur Wheat
1/2 cup Ocean Spray Cran Cherry Craisins
2 tbsp Cinnamon divided for each part of recipe
2 tbsp Smoked Paprika divided for each part of recipe
2 tsp salt divided for each part of recipe
4 tbsp Fresh Thyme stems removed, divided for each part of recipe
1 lb Chicken Sausage
1 Red Onion Diced
2 tbsp Olive Oil divided for each part of recipe
4 tbsp Sour Cream
1 Lemon zested
1 Orange zested, save juice for serving
2 tbsp Fresh Parsley Garnish only
1/4 cup Walnuts

Instructions

Wash and dry all produce. Peel parsnips, like a carrot, and cut in thin disks. Core and cut apples into half moons.
Coat liberally with 1 tbsp of olive oil, and half of the spices- mince thyme, salt, cinnamon and smoked paprika.
Roast in Air Fryer at 390 degrees until crisp, 10-12 minutes. Be sure to check on these during cooking as toss the mix around for even cooking.
While veggies are cooking, place 1 tbsp olive oil to Instant Pot on the saute setting. Add in your garlic, diced onions and a pinch of salt. Cook, stirring until onions are softened and translucent approximately 2-3 minutes.
Then add in the chicken sausage and brown an additional 5 minutes.
Then deglaze the pot by stirring in 1 cup of stock, Ocean Spray Cran Cherry Craisins, along with the lemon and orange zest.
Then pour in your mix of the bulgur wheat, and remaining spices.
Seal and set you Instant Pot to cook at manual high pressure, for 10 minutes.
Allow to vent naturally then stir in sour cream while hot.
Place into bowl and layer with AirFryer roasted veggies, top with walnuts, fresh parsley and a squeeze of orange juice.

Home Pressure Cooking a USA-brand-seller- and creator.

All highlighted links lead to our Amazon affiliate links.

SHOP AMAZON HERE

We have the Insta-cover, for 6 Qt.- 3 Qt. and 8 Qt. for Instant Pots and NOW the NINJA Foodi cover size available for 6.5 Qt. and 8 Qt.

The Insta Rack , and egg bite molds,

Find recipes HERE using egg bite molds

The Insta-bundle (3 piece starter set) Best value…you basically get the silicone mitts for free:)

Find all our recipes using the Two in One Spring-form/Bundt Pan HERE

Another cool addition to our line is the Flower Bundlette pan made for the 3 Qt. mini pots and up, 6, 8 Qt. etc.

Find all our recipes using the 3 cup flower pan HERE

Custom made Eco-friendly bamboo Spurtles are a must-have for all cooks in the kitchen. Everyone who has them never wants to let them go!

You can learn all about Spurtles and their history HERE

4 Piece Wooden Bamboo Spurtle set

Deluxe Bake-ware set for use with all your baking needs, compatible with the Ninja Foodi, Pressure Cooker, Mealthy CrispLid, and oven use.

Deluxe Bake-ware set HERE

Recipes made using the Deluxe Bake-ware set HERE

Now featuring the Ninja Foodi Grill Cover HERE

Cheater cook time magnets HERE. Not only useful, but they are also quite cute too!

Check out our digital, downloadable, printable pressure cooking cookbook here with over 70 tried, true, and tested recipes!

You will have most ingredients and spices in your every day pantry. Very traditional cooking for the everyday person, all tried and true and passing them to you.

HPC COOKBOOK HERE

If you are new to the whole Ninja Foodi experience, you can check out our Ninja Foodi review HERE.

Another new kid on the scene is the Mealthy CrispLid! This is a total game-changer for use with your current 6 or 8 Qt. Pressure Cookers. Find our Review and thoughts HERE.

Find the Mealthy Crisplid HERE

USE CODE: HOMEPRESSURECOOKING for $10.00 OFF the Mealthy CrispLid

Find all our tested Ninja Foodi recipes we have made so far HERE.

Find us on YOU TUBE HERE

Feel free to join our Ninja Foodi group HERE. You will be sure to learn a ton of tips and tricks and exchange recipes. LOVE IT~

We are really excited you are here. You can also find us on Home pressure cooking Facebook page

The post Chicken Sausage Bowl with Roasted Apples & Parsnips appeared first on Home Pressure Cooking.

Italian Love Cake in the Instant Pot

Fri, 20 Nov 2020 19:40:12 GMT

Italian Love Cake in the Instant Pot

Good day friends!

It’s Debbiedoo’s here formerly owner and creator of Home Pressure Cooking. I see the new owner has made the announcement of our transition and ownership. First and foremost, please take note that due to legalities and contracts it was obligated to be announced that way. Now that I can officially say so long I wanted to reach out to you accordingly and say my farewell.

We established Home Pressure Cooking in 2017, on a whim of an idea for a product with use along with the Instant Pot. You can see the Home Pressure Cooking Amazon product line HERE. At heart being creative, I am always thinking of new ideas. Little did I know at the time that one idea would take me to a whole new world of cooking, building a loyal and loving audience, and being so warmly embraced. I enjoyed every single minute of connecting and you being a part of Home Pressure Cooking. Your friendship and support have meant the world to me, and it always will. Y’all gave me the confidence to do things I never dreamed possible. The brand, the website, and all my crazy experiments have been so rewarding. I never was much of a cook and I learned so much in the process.

With that said, my husband and I are empty nesters now. His work schedule does not even have him home for dinner most evenings. Let us just say cereal and soup are my main meals now HA. It was not fair to you or the brand for me to continue and let this brand go. I knew it could be taken to another level of opportunity and bring to you more amazing recipes and products in the future. I have no doubt you will still be provided a ton of value and resources with the new owners who I very much adore. It was especially important for me to find just the right person to fill those shoes. There were a lot of interests in this brand.

Today I want to share just one more recipe, made with love to you all and support. This is a very exciting transition for all of us.

Now onto the Italian Love Cake made in the Instant Pot. I won’t bore you with too much more chit chat. This is a recipe that was passed down to me many years ago by a little old Italian woman named Millie. Why do they call it love cake? I am not really sure, except for perhaps the obvious, you will love it.

For this recipe, you only need a few basic ingredients. One chocolate cake mix, part-skim Ricotta cheese, Instant Chocolate pudding, cool whip, sugar, and a little vanilla extract. Of course, you will need eggs as well to mix the box cake accordingly.

Today I am using the famous and adored Flower pan HERE. You can however use a 7’inch Springform pan, or whatever other pans you have that will fit in the Instant Pot. If you are using a 7′ inch pan you can use the entire cake mix. If you are using the flower pan, you can make TWO cakes from one box mix. The entire box will not fit in the flower pan.

Italian Love Cake in the Instant Pot

Italian Love Cake

Course cake, Dessert

Keyword Cake

Equipment

Instant Pot
Ninja Foodi
Pressure Cooker

Ingredients

1 Chocolate or Marble Cake mix We love Duncan Hines
2 lbs Part Skim Ricotta Cheese
1 cup Sugar
1 tsp Vanilla
4 Eggs
8 oz. Cool Whip
1 Instant Chocolate Pudding mix 3 3/4 oz. box

Instructions

First prepare your cake mix exactly according to the cake mix you are using.
In a seperate bowl add ricotta cheese, eggs, vanilla and sugar. Mix well. We hand mix using Spurtles. Set aside.
Lightly spray your inner pan with non-stick, baking joy, or cooking spray. You may also use vegetable oil to prepare your pan for non sticking.
NOTE: If you are using a 3 cup pan you will only be adding half the cake mix to the pan. Leave enough room to pour over the ricotta mixture to evenly spread over chocolate cake mix.
Add one cup of water to the pot. Set the cake pan on a trivet. Set your pressure cooker to High Pressure 35 minutes. When the time is up, do a quick release and carefully remove out of the pot. Set to completely cool.
Prepare you chocolate pudding mix and fold in whip topping. After your cake has cooled you may top with the pudding mix. This cake is best served while chilled after 4 hours. ENJOY.

One more final thing before I go. Right now Home Pressure Cooking has an amazing Giveaway going on as a welcome and giving to the community. You can sign up HERE and check out the details. It is for a new Ninja Foodi, and coordinating custom Ninja Foodi Cover.

Pin it, make it, enjoy!

The post Italian Love Cake in the Instant Pot appeared first on Home Pressure Cooking.

Ninja Air Fryer Poutine

Sun, 15 Nov 2020 09:00:00 GMT

Ninja Air Fryer Poutine is a great way to use up your leftovers from Thanksgiving.

Hey there friends, it is Jennifer from JENRON DESIGNS. I am a weekly guest here on Home Pressure Cooking, and today sharing one of my personal favorites I discovered while traveling in Canada and converted to be made as Ninja Air Fryer Poutine

Hi friends have you ever heard of Poutine, or maybe the American version Disco Fries? Well my friends, here is my version of Ninja Air Fryer Poutine which is a knock off these fast food recipes. I first tried Poutine, which is pronounced (poo teen) while traveling in Montreal 8 years ago. I will tell you while it may sound gross, it is so good, and a flavor you will crave once you have it.

The key ingredient to Poutine is good cheese curds. They are what really makes a true Poutine. A basic Poutine recipe calls for fried potatoes, or french fries, topped with some type of smoked meat, gravy, and cheese curds. While there are many variations on this recipe, I am going to do a basic Poutine, which showcase the perfect use of your Thanksgiving day leftovers of turkey and brown gravy.

*You can use any kind of meat in a poutine smoked sausage, pulled pork, brisket, bacon or all of the above, the list is endless, but you must have cheese curds and some type of gravy, it is usually a brown gravy.

Start by making your potatoes or homemade fries. I used an olive oil cooking spray to coat the potatoes along with the inside of our Ninja Air Fryer. Then I tossed the potatoes with pepper and seasoned salt. We personally like the Penzeys Seasoned Salt brand, available online, which adds in garlic powder, onion powder, cayenne and red pepper flakes for a little more added flavor. You can add extra spices or herbs if you like.

Note: You can use a frozen french fry as a time saving option.

Bake at 390 degrees for 18 minutes. Make sure to open and toss the potatoes regularly to prevent burning or over browning. This will also give you a nice even crisp to your potatoes. I tried to toss 3-4 time at intervals of 5-6 minutes apart.

While the potatoes are baking reheat your sliced turkey and gravy in your Instant Pot. I presliced all my turkey into thin strips and then added in all my leftover gravy which was approximately 2 cups, the added an extra 1/4 cup of water. I sealed my Instant Pot and set to Manual/High Pressure Cook for 6 minutes which was perfect.

To assemble layer potatoes into a bowl, top with meat, lots of gravy and cheese curds. You can garnish with green scallions or herbs if you like for extra flavor.

Ninja Air Fryer Poutine

Course Appetizer, chicken, Lunch, Main Course, potato, side, Side Dish, Snack

Cuisine American, Canadian, French, Irish, Southern

Keyword Air Fryer, Chicken, Fast food, Fries, Potato, Pressure Cooker, sausage gravy, Thanksgiving

Prep Time 10 minutes

Cook Time 18 minutes

Instant Pot 6 minutes

Servings 2 People

Calories 650kcal

Author Jennifer Gainer

Equipment

Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
Air Fryer

Ingredients

2-3 Large Potatoes Peeled, Diced
1 can Olive Oil Spray
1/2 tsp Penzeys Seasoned Salt
1/2 tsp Pepper Blend
1 lb Turkey or Chicken Leftover Sliced into thin pieces- you can use any kind of meat smoked sausage, pulled pork, brisket, ect.
2 cups Leftover Gravy
2 cups Cheese Curds
2-3 Scallions or Green Onions for Garnish only

Instructions

Start by making your home made potatoes. I used an olive oil cooking spray to coat the potatoes along with the inside of our Ninja Air Fryer. Then I tossed the potatoes with pepper and seasoned salt.
Bake at 390 degrees for 18 minutes. Make sure to open and toss the potatoes regularly to prevent burning or over browning.
This will also give you a nice even crisp to your potatoes. I tried to toss 3-4 time at intervals of 5-6 minutes apart.
While the potatoes are baking reheat your sliced turkey and gravy in your Instant Pot. Pre slice turkey into thin strips and then add in the 2 cups of leftover gravy plus an extra 1/4 cup of water.
Sealed the Instant Pot and set to Manual/High Pressure Cook for 6 minutes, allow to vent naturally until potatoes are done cooking.
To assemble layer potatoes into a bowl, top with meat, lots of gravy and cheese curds. You can garnish with green scallions or herbs if you like for extra flavor.

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