Shrimp and Chard Farro (Pressure cooker)

I discovered this recipe last year when looking for a way to use the Swiss Chard from my CSA.  I have been a huge fan of farro for a few years now, so that ingredient caught my eye.  (Farro isn't always available at my grocery store, so I recently bought a 5 pound bag from Amazon - that is how much I love the stuff.  If you haven't tried it, it is a hearty grain with a meaty, earthy texture.  Maybe that doesn't make it sound super appetizing, but trust me - it is worth a shot.)  

After a few attempts and a few modifications (the original had way too much Old Bay and not enough shrimp, if you ask me), we have a winner that the whole family enjoys!

INGREDIENTS:

• 2 14.5 ounce cans reduced-sodium chicken broth (or equal amount from cartons)
• 2 cups pearled farro, rinsed
• 6 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pound medium fresh or frozen shrimp, peeled and deveined (I used 2 12 oz packages from ALDI)
• 1 tablespoon seafood seasoning (Old Bay)
• 1/2 cup grated Parmesan cheese
• 2 tablespoon butter
• 1 large bunch Swiss chard, stems removed, leaves chopped 
• 2 tablespoon fresh lemon juice
• crumbled feta cheese

DIRECTIONS:

1. Stir together shrimp and seafood seasoning.  Set aside.
2. In a 4- to 6-qt. pressure cooker combine the first five ingredients (through pepper.) Lock lid in place. Set to high pressure to cook for 12 minutes. Once the timer beeps, release pressure quickly. Open lid carefully.
3. Add shrimp and seasoning mixture to cooker. Lock lid in place and set to cook 1 minute. Once pressure is reached, press cancel and release pressure quickly. Open lid carefully.
4. Add Parmesan cheese, butter, and Swiss chard to the cooker. Stir until chard is wilted. Stir in lemon juice. Top servings with feta cheese.

Difficulty: easy

Time: There is very little hands on and prep time for this - maybe 10 minutes. The majority of the time is the pressure cooker getting to pressure.  It took me about 45 minutes from start to finish.

Source:  modified from www.bhg.com

Chili Lime Chicken (Pressure cooker)

I love my friend Robin for many reasons.  Her introducing me to Trader Joe's Chili Lime seasoning and this recipe is most definitely among them!  (The fact that she has a huge heart, is funny, kind and teaches a kick-a** yoga class doesn't hurt, either.)  This recipe has become a staple in my house, as she promised me it would be.  It is easy and versatile, and there isn't a member of my family who isn't happy to see it on the menu.  Though Robin originally made it in the slow cooker, I love tossing this together in the pressure cooker and serving it with some rice.

INGREDIENTS:

• 2 lb Chicken breast
• 1 cup salsa
• 1 cup frozen corn
• juice of 1 lime
• 2 T chili  lime seasoning (Trader Joe's)

DIRECTIONS:

1. Place chicken in instant pot and add all other ingredients on top of it, in the order listed.
2. Set pressure level to high and timer to 6 minutes. Start.
3. When the timer goes off, allow the pressure to naturally release for 5 minutes and then quick release.
4. Shred chicken.  Serve over rice with toppings of your choice or as burrito or taco filling, or as the protein in a taco salad.  The options are limitless!
5. Slow cooker instructions: add all ingredients to slow cooker, cook on low 6-8 hours.

Sometimes I add tomatoes and sour cream, too!

Difficulty: super easy
Time: 15-20 minutes
Source: My friend, Robin J.

Bang Bang Chicken (Instant Pot)

I am not one to quickly acquire new gadgets and gizmos, not because I am not curious or interested in trying them, but because the thought of trying to figure out where to put them paralyzes me.  So, I watch with interest as most of the people I know fall in love with their new (insert kitchen appliance or gadget here).  I generally feel that I will be just fine without...my house just can't take one more thing.  But inevitably, someone else thinks that I need that thing.  And inevitably, after they get it for me, I can't imagine how I managed without.  This is the story behind most things I have in my kitchen - my stand mixer, my rice cooker, even my slow cooker.  Now, enter my Instant Pot - a Christmas gift from my parents.  I didn't think I needed one.  I was pretty much wrong.

This was the first recipe that I made in the Instant Pot.  I realize that there is a little bit to learn in using it.  For example, when I looked at the time it took to cook, I thought, "Wow! Sixteen minutes!  This is amazing!!"  What I didn't realize is that the cooking time doesn't begin until after the device has gotten to the correct temperature and pressure, which can take a little while.  For this recipe it was about 10 minutes or so - and then the 6 minutes of cooking time began to count down.  This is not a big deal, but you just need to know that this is time you must account for if you are trying to get dinner on the table at a certain time.

I can't tell you how amazed I was by the chicken - perfect juiciness and texture.  I loved that the rice cooked right in with everything else.  And the sauce - so good.  My entire family loved it and my husband is totally sold on the Instant Pot.  Stay tuned...I am sure there will be many more recipes for it coming your way.

INGREDIENTS:

For the chicken:

• 1-2 lb boneless skinless chicken breasts
• 2 Tbsp Siracha
• 1/3 cup chicken stock
• 1 Tbsp rice vinegar

For the rice:

• 2 cups rice
• 2 cups water

For the sauce topping:

• 1/4 cup mayonnaise
• 2 Tbsp Siracha (adjust to desired spiciness)
• 1 Tbsp rice vinegar
• 2 Tbsp sugar

Additional topping recommendations:

• Shredded cabbage or lettuce
• Chopped tomatoes
• Green onions

DIRECTIONS:

1. In a small bowl, whisk together 2 Tbsp Siracha, 1/3 cup chicken stock, 1 Tbsp rice vinegar.
2. Place chicken into instant pot; Pour sauce over the chicken.
3. Add 2 cups of rice and 2 cups of water to an oven safe bowl. Place instant pot rack over chicken (it will likely touch the chicken - that is fine) and the bowl of rice on the rack.
4. Close the lid of the instant pot, making sure the valve is in the sealed position.  Cook on manual/high for 6 minutes.
5. While the chicken and rice are cooking, prepare the sauce topping by mixing the ingredients in a small bowl.  Chop cabbage/lettuce and tomatoes.
6. When the time is up, allow 10 minutes to naturally release and then carefully flip the pressure valve to release any remaining pressure.
7. Carefully remove the rice; fluff with a fork.  Remove the chicken breasts to a cutting board and shred with two forks.  Place the shredded chicken back into the pot to mix with the juices; stir to combine.
8. Serve the chicken over the rice.  Top with cabbage, tomatoes, green onions, and sauce.

*Note: This recipe can be made without the rice with no adjustments to the cooking of the chicken.

Difficulty: Easy

Time: about 30 minutes including the prep and time to bring the pot to temp.

Source: https://domesticsuperhero.com/bang-bang-chicken-instant-pot/