Category Archives: Instant Pot

Instant Pot Mexican Enchilada Lasagna (GF, V)

Allow me to introduce you to my newest favorite Instant Pot recipe … Mexican Enchilada Lasagna.

Oh, my God, you guys. Love at first bite.

I should begin by saying a few things. This recipe is modified from an Instant Pot Mexican Pizza I found at The Typical Mom which used ground turkey, olives and green onions. I substituted the plant-based protein Beyond Meat grilled chicken strips (which are gluten-free and vegetarian and my other new favorite thing!) for the turkey, regular onions for the green, and omitted the olives.  You could, of course, forego the meat substitute altogether or replace with beans or use vegetarian ground beef or … the options are kind of endless, really.

The other important thing to know is that, in addition to your Instant Pot, you’ll also need a 6″ springform pan. You could probably use an oven-proof dish of the same size. Regardless, you want to do the PIP (pot-in-pot) method with this one.

Okay, so you have your Instant Pot (obviously …) and your 6″ springform pan. Here’s what else you’ll need:

Ingredients
1 package frozen Beyond Meat grilled chicken strips (optional)
4 corn tortillas – I used the 5″ size
1 cup diced onions
10 oz. red chile enchilada sauce
2 cups shredded cheddar cheese

Brown grilled chicken strips in a skillet or small saucepan on the stove. Add onions and saute for approximately 2 minutes, breaking up chicken strips into chunks.  Add enchilada sauce.  (You can also do this part in the Instant Pot itself, if you’d like, but you’ll have to rinse out the IP before continuing. It seemed easier to just do this part on the stove.)

Remove from stove and set aside. Place trivet in Instant Pot and add 1½ cups water.

Spray 6″ springform pan with olive oil. Place one corn tortilla in pan, followed by 2-3 tbsps. each of enchilada sauce, chicken and onion mixture, and ½ cup shredded cheddar cheese. Continue layering until you’ve used all four tortillas. Top with additional cheese.

Place on trivet in Instant Pot and cover top of springform pan with tin foil (to prevent water from getting onto your meal).  Close lid and make sure steam valve is closed. Press Manual, high pressure, and set to 4 minutes.

(Yes, this only needs FOUR MINUTES!!!!)

Do a natural release for 10 minutes. Lift springform pan out of Instant Pot with mitts (silicone mitts work great) and place on plate. Unlock springform pan and slide enchilada onto plate.

Mine looked like this:

I know, right? SO. MUCH. CHEESE.

Cut into slices. This served my family of four with a side of rice. If using as a main dish, it probably would serve 2-3.  A salad could also work as a nice side.

The Husband, The Boy and I loved this. (The Girl, not so much. She didn’t like “how it looked.” Whatever.)

The rest of us thought it looked — and tasted — pretty damn good.

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How to Instant Pot

You already know that I’m obsessed with my Instant Pot.  Chances are, you’re either giving one to someone for the holidays or you’re getting one for yourself.

It is a little intimidating at first, though, even for the most experienced of cooks. Daniel Shumski’s How to Instant Pot aims to shorten the learning curve by breaking down each function (pressure cooker, rice cooker, slow cooker, yogurt maker, steamer) into its own section.

Few cookbooks have as definitive of a subtitle as this one. Indeed, it will help you master all the functions of the one pot that will change how you cook.

More of my thoughts on How to Instant Pot can be found here, in my full review in today’s issue of Shelf Awareness. 

 

 

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Weekend Cooking: Instant Pot Vegetable Stock and Spiced Lentil Soup

Like many cooks, I keep a gallon-sized Ziploc bag in my freezer to save vegetable scraps, which I then use to make vegetable broth when its full. (I once thought this was a rather complicated process but in actuality, it’s really easy and convenient.)

Today was the perfect day to do this. It’s one of those rainy, windy and just all-around miserable November days, the kind where you just crave a big bowl of soup for dinner (something that sounded perfect to me, since I’m dealing with a stupid, pesky cold).

I’ve only made broth in the slow cooker, but today I decided to try Laurel Randolph’s recipe from The Instant Pot Electric Pressure Cookbook

I started by dumping my entire bag of frozen vegetable scraps into the Instant Pot.

I added enough water to cover the vegetables, some dried parsley and garlic pepper seasoning blend, a bay leaf and set the Instant Pot to cook on the Soup setting for an hour. Did a natural release for 15 minutes and voila!

Gorgeous vegetable broth! (After straining the vegetables, that is. Important step.)

(That’s a 1/2 cup.)

Obviously, this made A LOT of broth.

My choice of soups was the Spiced Red Lentil, Tomato and Kale Soup from Oh She Glows. Minus the kale, that is. I’ve tried it in many recipes, I’ve wanted to like it,  I know it’s super-healthy, but I just don’t have any affection for kale. I do have a strong affection for Angela Lidden’s blog Oh She Glows, which is one of my favorites.

Again, I wanted to convert this to an Instant Pot recipe. I found a few variations online and used them as a guide. You start off sautéing onion and garlic in olive oil. Then, add ground cumin, chili powder, paprika, cayenne pepper, and coriander. I didn’t have the last two so I just left them out. Add a can of diced tomatoes, 6 cups of vegetable broth, and a cup of red lentils.

I wasn’t sure how long to cook this for. One converted recipe said 3 minutes and another said 15 with a 10 minute natural release. That’s kind of a wide range, so I just went with 15 minutes and a 5 minute natural release.

This was absolutely excellent (as have been every recipe I’ve made from Oh She Glows.) You know how good this was?

So good that The Husband requested to see this soup again — and soon.

He usually likes most things I make but he was especially enthusiastic about this, so we’ll put this on the regular rotation.


Speaking of the Instant Pot, I’ve been thinking of doing a series of blog posts focusing on the Instant Pot — recipes, common questions, etc. I don’t necessarily want to start a separate blog. Any ideas what to call this feature?


Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog’s home page.

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