pressurecooker – Page 2

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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!

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Creamy mashed potatoes with sautéed cabbage, kale and green onions make this traditional Irish Colcannon recipe from Krissy over at Self Proclaimed Foodie a perfect dish for St. Patrick’s Day! You can learn more about Krissy here. This was our first try at this dish, but it won’t be our last! They were perfect, and made everyday mashed potatoes even more flavorful.

I used my Deluxe Multi Cooker and my 5-qt. (4.7-L) Brilliance Nonstick Sauté Pan:

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

5-qt. (4.7-L) Brilliance Nonstick Sauté Pan

One-Pot Meal Maker

Weeknights have met their match! This 5-qt. (4.7-L) saute pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless steel handle and glass lid let you easily transfer this pan from the stove-top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Click here to get your Deluxe Multi Cooker and here to get your 5-qt. (4.7-L) Brilliance Nonstick Sauté Pan. You’ll be glad you did.

Let’s jump right in!

Ingredients

3 pounds russet potatoes peeled and cut in half
1 cup water for pressure cooker
8 tablespoons salted butter
1 cup buttermilk
2 cups kale chopped, packed thick stems discarded
2 cups green cabbage chopped

Instructions

Peel potatoes, slice in half.

Place the water in the inner pot of the Deluxe Multi Cooker. Add the potatoes to the Pressure Cooker Steamer Basket and place in the inner pot. Cook on CUSTOM for 20 minutes, press button to start.

Chop kale, green onions and cabbage. Melt butter in sauté pan over medium-high heat. Add in cabbage and kale, stir to coat in butter. Let cook undisturbed for 5-10 minutes. Add in green onions, cook for 2-3 minutes more.

When the potatoes are done, release pressure manually. Remove the water from the inner pot, and then place the warm potatoes into the inner pot.

Mash potatoes, add butter and buttermilk. Stir in sautéed vegetables. Add salt and pepper, to taste. Serve immediately.

That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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Irish Colcannon (Mashed Potatoes) – Self Proclaimed Foodie (Video)

Creamy mashed potatoes with sautéed cabbage,kale and green onions make this traditional Irish Colcannon recipe a perfect dish for St. Patrick’s Day!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course potatoes, Side Dish

Cuisine Irish

Servings servings

Calories 270 kcal

Equipment

Deluxe Multi Cooker

Pressure Cooker Steamer Baskets

5-inch Santoku Knife

Cutting Board

5 Quart Nonstick Saute Pan

Silicone Spoon

Silicone Oven Mitt Set

2.5 quart Insulated Serving Bowl

Ingredients

▢ 3 lb russet potatoes peeled and cut in half
▢ 1 cup water for pressure cooker
▢ 8 tbsp salted butter
▢ 1 cup buttermilk
▢ 2 cups kale packed thick stems discarded
▢ 2 cups cabbage chopped
▢ 6 oz green onions sliced
▢ salt and pepper to taste

Get Recipe Ingredients

Instructions

Peel potatoes, slice in half.
Place the water in the inner pot of the Deluxe Multi Cooker.Add the potatoes to the Pressure Cooker Steamer Basket and place in the inner pot.
Cook on CUSTOM for 20 minutes, press button to start.
Chop kale, green onions and cabbage.
Melt butter in sauté pan over medium-high heat. Add in cabbage and kale, stir to coat in butter. Let cook undisturbed for 5-10 minutes. Add in green onions, cook for 2-3 minutes more.
When the potatoes are done, release pressure manually. Remove the water from the inner pot, and then place the warm potatoes into the inner pot.
Mash potatoes, add butter and buttermilk. Stir in sautéed vegetables.

Notes

You can peel your potatoes ahead of time, up to 24 hours prior, and store them in cold water in your refrigerator. This will prevent browning, and also remove some of the starch.

This recipe freezes well. You can store any leftovers in a sealed container up to three days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 270kcalCarbohydrates: 36gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 147mgPotassium: 900mgFiber: 4gSugar: 4gVitamin A: 2304IUVitamin C: 36mgCalcium: 126mgIron: 2mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword colcannon, colcannon Irish Mashed Potatoes, Irish, mashed potatoes

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

March 10, 2023March 9, 2023

Imapampchef1 Comment

Copycat TGI Friday’s Jack Daniel’s Sauce with Baby Back Ribs – Pressure Cooker (Video)

Years ago, our family went to TGI Friday’s for a birthday event. I had their baby back ribs with the delicious Jack Daniel’s Sauce and thought I had died and went to heaven. It was that good to me!! I had never made ribs before, because it honestly seemed like too much work. I’ve finally got up my courage to give it a try, and figured out that I could make them in my Deluxe Multi Cooker, which is similar to an Instant Pot, except ours does quite a bit more than pressure cook, more about that below. Once I found out that making ribs this way was a piece of cake, I decided to try and find a copycat recipe for that amazing sauce, and the one that I came across is an absolute GEM. I mean, it is so similar that I really cannot tell the difference! I can make this at home, knowing exactly what ingredients I am putting into the recipe, plus saving money – what’s not to love??

This recipe comes from Michael DeLong over at Allrecipes. As I understand it, folks can contribute their recipes there, and it looks like this may be his contribution. I am SO glad he figured this out!!!

Back to the Deluxe Multi Cooker that I used for the ribs, here’s some info on that:

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

For the ribs, I used this delicious Smoky Applewood Rub, here’s some info:

No need to use wood chips on the grill to get this delicious sweet and smoky flavor of natural applewood, garlic and chili peppers. Perfect for seasoning ribs, pork chops, tenderloin and burgers. 2.5 oz. Gluten-free.

I also just have to share for the pure cuteness, this tiny little cast iron pan. I used it for the garlic, which was perfect, here’s some info on this as well:

Mini Cast Iron Skillet Set

With this set of two mini skillets, you can make individual-sized desserts, cornbread, side dishes, little pizzas, the best campfire breakfasts, crispy veggies, dips, and tasty appetizers.

Cast iron’s excellent heat retention means that food stays hot and delicious for a long time. It’s also heat-safe to 650 °F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. The two-handle design lets you easily lift the skillets and they nest for storage.

These skillets come pre-seasoned, so you can start using them right away. And their natural, nonstick surface gets better and better as you use them.

Click on the links below to get any of these products for yourself!

Deluxe Multi Cooker 5.5” Cast Iron Skillet Set Smoky Applewood Rub

Enough said, let’s jump right in!!

Ingredients

Jack Daniel’s Sauce

1 bulb garlic
1 tablespoon/15 mL olive oil
1 1/3 cup/286 grams dark brown sugar
1 cup/250 mL pineapple juice
2/3 cup/150 mL water
¼ cup/60 mL teriyaki sauce
1 tablespoon/15 mL soy sauce
3 tablespoons/45 mL lemon juice
3 tablespoons/45 mL minced white onion
1 tablespoon/15 mL bourbon whiskey
1 tablespoon/15 mL crushed pineapple
¼ teaspoon/1.25 mL cayenne pepper

Baby Back Ribs

2-pounds/907 g baby back ribs
1 tablespoon/15 mL olive oil
3 tablespoons/45 mL Smoky Applewood Rub
1 cup/250 mL water
¼ cup/60 mL Apple Cider Vinegar

Instructions

For the Jack Daniel’s Sauce

Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic. Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat. Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant. Remove from oven, set aside until slightly cooled. Squeeze bulb to remove cloves. Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.

In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil.

Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate. Simmer 40 minutes, or until the liquid reduces by half. The sauce should be thick; simmer up to 10 minutes longer if necessary.

For the Baby Back Ribs

Remove the membrane from the back of the ribs if needed; this is the shiny piece that is sometimes there, you can easily remove it by cutting with a sharp knife, then pulling it off.

Pour oil all over the ribs, then add the Smoky Applewood, rubbing it into the ribs very well.

Place rack into the bottom of the Deluxe Multi Cooker, then add the water and apple cider vinegar. Place ribs around the rack in a circle, with the meaty portion facing outward, and cover. Set to CUSTOM for 25 minutes.

When the timer is up, let the steam release naturally for around 5 minutes, then press STEAM-Release. Carefully remove ribs from the inner pot.

Set your oven to BROIL. Place ribs on wire rack above sheet pan, then glaze ribs with some of the Jack Daniel’s sauce.

Broil for 2-4 minutes, be sure to watch carefully, until glaze begins to caramelize to your liking.

Remove ribs from oven, and serve with more sauce on the side.

That’s it! These were melt-in-your-mouth perfection, the glaze was simply AMAZING. I will definitely make this time an again, as the sauce can be used not only on ribs, but on chicken, salmon, and even veggies! Please give this a try, and let me know how it turns out. BE sure to also let Michael DeLong over at Allrecipes know how it came out, and tell him I said hello!

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September 2, 2022September 3, 2022

Imapampchef1 Comment

Hatch Green Chile Enchiladas – Mexican, Please (Video)

Imagine tender and juicy shredded chicken in a mouthwatering sauce, enveloped in a corn tortilla, then smothered in beautifully melted cheese, and you have this wonderful Enchilada recipe from Patrick over at Mexican Please. You can learn more about Patrick here.

Our friend Mike used to live in New Mexico, and it’s thanks to him that I now have an appreciation for bourbon, and a love of hatch chiles. So much love, that I regularly order them from The Hatch Chile Store, you should definitely check them out! In fact, you can pre-order your fresh chiles now for delivery in the summer. I am hoping to share my roasting process with all of you then, but I digress.

Back to this amazing recipe. I had my chiles, but was not sure what to make with them, so I did some research and found several recipes. This one was the best though, in part because Patrick really takes the time to go through the process in detail, and as a newbie, I needed his help. Also, you can tell from his writing the joy he gets from his creations, and I love that.

This time around, the directions below will use Hatch Chiles that have already been roasted. I promise to make a video regarding the roasting process as soon as I have my next batch. Enough said, let’s jump right in!

Ingredients

1-pound chicken breast
½ onion
Cilantro stems
1 cup water

For the sauce:

7-8 fresh Hatch green chiles
1/2 onion
1 garlic clove
1 cup stock
1 teaspoon Mexican oregano
1/8 teaspoon cumin
1/4 teaspoon salt (plus more to taste)
freshly cracked black pepper
olive oil

For the enchiladas:

8 corn tortillas
1/2 onion
1 cup shredded Jack cheese

Instructions

Preheat oven to 400⁰ F. Pour 1 cup of water into the inner pot of the Deluxe Multi Cooker or pressure cooker. Add in 1-pound chicken breast, 1/2 onion and a small bunch of cilantro stems to steamer basket or directly to inner pot. Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.

When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Remove chicken to board, and shred.

Press one clove garlic and chop ½ of an onion. I have used red onion in the past, but normally I like to use sweet onions.

Add 7-8 roasted Hatch green chiles and one cup of chicken stock to the Deluxe Cooking Blender, and replace and lock lid. PULSE on speed 2 until combined.

Heat skillet over medium heat, add olive oil. Once oil is shimmering, add half of the onion, cook for 3-5 minutes, until softened. Add garlic, cook one minute, or until fragrant. Add chicken stock and Hatch sauce to the skillet, give a quick stir, then add in oregano, salt and pepper. Let simmer for a few minutes until thickened. Remove from heat.

Grate 1 cup Monterey Jack Cheese – or more if you would like a snack!

Heat corn tortillas in Tortilla warmer for 30 seconds in microwave. Add some of the Hatch sauce to the coating tray, and also to the pan you will be placing the enchiladas to bake. Lightly coat each tortilla in the sauce, add ¼ cup of shredded chicken, top with onions and cheese. Roll tightly, and place seam side down in baking pan (I’m baking in my Enameled Cast Iron Skillet). Cover with the rest of the Hatch sauce and shredded cheese.

Bake at 400⁰ F for 10 minutes, or until cheese is melted, and the tortillas are beginning to brown. Remove from oven, and garnish with cilantro, if desired.

That’s it! This is a wonderful dish, and this sauce is ah-mazing!!! You can make the sauce ahead of time and freeze if you like. The only thing I added was more onion, the original recipe calls for ½ onion, FYI. I have also made this in the form of a casserole, and I think I love that even more, as it’s a bit faster than rolling each enchilada. Either way, you will LOVE this dish! Please do go over and give Patrick some love over at Mexican Please, and tell him I said hello!

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NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

May 3, 2022April 28, 2022

ImapampchefLeave a comment

Pressure Cooker Cold Start Yogurt – Amy + Jacky (Video)

Thick, creamy and delicious, this easy yogurt from Amy + Jacky is one of the easiest recipes you’ll ever make!! They are an adorable and very talented couple, you can learn more about them here. This is the first recipe of theirs I have tried, and also the very first yogurt I have EVER made. Their instructions were spot on, which is helpful when you don’t know what you’re doing! I have made it several times, and it is simply wonderful.

For this type of yogurt, you’ll need to use Ultra-filtered milk. Our family loves Fairlife, especially because being ultra-filtered, it is lactose free for those in our family who like milk, but are lactose intolerant. You will also need to use a yogurt that has active bacteria cultures, as we are not cooking this at all (that’s why it is called cold start).

Why bother making yogurt?

Is it worth it? Absolutely, yes! I figure out the cost in my area, and I can get TWICE the amount of yogurt for the price of one large container. That right there makes it worth it for our family. Plus, it is so easy and fresh, you can also freeze it in small quantities for smoothies, just be sure to save two tablespoons for your next batch, and then you will save even more money!

I am using my Deluxe Multi-cooker, as it is a pressure cooker, as well as a sous vide and slow cooker. Since I have found the whole milk to be the thickest and creamiest, that is what I am using today. You can certainly select a lower fat, but please be aware that it may change the consistency of your yogurt. Depending on how tangy you like the yogurt, you can set it between 8-10 hours. We set ours for 9 hours, and it was perfect. Okay, let’s jump right in!

Ingredients

2 tablespoons yogurt with active bacterial cultures
One 52-ounce container Fairlife or other ultra-filtered milk

Instructions

Ensure that the pressure cooker’s inner pot is absolutely clean. Add 2 cups of the milk to the inner pot. Add the yogurt, whisk very well until incorporated. Pour in the rest of the milk, and whisk again.

Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.

Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours. Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch.

Serve as is, or with berries and granola.

That’s it! The best, creamiest yogurt, and so easy to make! Please be sure to go and visit Amy + Jacky, and tell them I said hello!

SALE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Pressure Cooker Cold Start Yogurt

Thick,creamy and delicious, this easy yogurt is one of the easiest recipes you'll ever make!!

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Course Breakfast

Servings L

Equipment

Deluxe Multi Cooker

Easy-Read Measuring Cup Set

Stainless Steel Mini Whipper

Ingredients

▢ 2 tbsp yogurt with active bacterial cultures
▢ 52 ounces Ultra-filtered milk

Get Recipe Ingredients

Instructions

Ensure that the pressure cooker’s inner pot is absolutely clean. Add 2 cups of the milk to the inner pot. Add the yogurt, whisk very well until incorporated. Pour in the rest of the milk, and whisk again.
Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.
Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours. Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch.

Nutritional Information Disclaimer:

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

April 26, 2022April 25, 2022

ImapampchefLeave a comment

Pressure Cooker Chicken Noodle Soup – Spend With Pennies (Video)

With May just around the corner, it seems like a recipe for chicken noodle soup wouldn’t be necessary, given the warm weather that should be coming soon – in our neck of the woods, anyway!! However, this particular recipe is wonderful, especially because it’s made in your pressure cooker! Folks are still getting sick, and when I’m not feeling well, chicken soup is the order of the day, not matter how warm the weather. Holly over at Spend With Pennies has one of the tastiest recipes, and it’s so easy to throw together! You can learn more about Holly here. While I’m sure I came across her blog several years ago, I must have inadvertently forgot about all of the deliciousness over there – shame on me!! I was thrilled to come across this recipe when my hubs was under the weather, and so glad to be able to share her recipe with all of you!

I did make one addition to this recipe, which was to add fresh lemon juice at the very end (you’ll see that in my video). I find that lemon just brightens the flavor of the soup overall, but it is also perfectly fine without it, just a personal preference. Okay, let’s jump right in!!

Ingredients

1 large onion diced
1 tablespoon olive oil
2 large chicken breasts boneless & skinless, about 8 ounces each
1 cup carrots sliced
1 cup celery sliced
1 tablespoon parsley fresh
1 bay leaf
6 cups chicken broth or stock
4 ounces egg noodles approx. 2 ½ cups dry
Juice of ½ lemon
salt & pepper to taste

Instructions

Slice carrots and celery, set aside. Chop fresh parsley.

Set the Deluxe Multi-Cooker to SEAR on Med 20 minutes, and heat the oil for 3 minutes. Meanwhile, dice onions. Add the onions stirring frequently until softened, about 3-4 minutes.

Add in the rest of the ingredients EXCEPT the egg noodles and the lemon. Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.

When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Remove bay leaf and discard. Remove chicken to board, and shred.

Set the Deluxe Multi-Cooker to SEAR on HIGH to bring soup to a boil. Once boiling, add in egg noodles, and cook until tender, about 6 minutes (up to 8 minutes if you like them very tender).

Add chicken back in, along with the juice of half of a lemon.

Stir to combine. That’s it! This is an easy and delicious recipe, and it also freezes well – if you have any leftovers! Please let me know if you give this recipe a try, and if you use lemon juice in the broth. I would love to hear from you! Please also be sure to visit Holly over at Spend With Pennies, and tell her I said hello!!

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