I tend to underuse my Instant Pot. I use it mostly to make yogurt, to prep boiled eggs, to make broth, baked potatoes, and mashed potatoes, but I don't often just use it to make a meal.  IMHO, it takes all the flavor out of most vegetables, so I hesitate to make anything with vegetables in it, and it's not my first choice for preparing meats, either.  So when I ran across this super easy recipe for Instant Pot Tamale Pie, I was intrigued. And of course, I can't just follow a recipe, I have to make additions, delete things, and generally change it up.  It took a couple of "practice" runs, but I think this is the final version.  Enjoy!

Instant Pot Tamale Pie

2 cups Masa Harina

2 cups chicken broth

¼ cup oil

1-1/2 t. salt

1-1/2 t. Chili powder

1-1/2 t. Smoked paprika

1 t. cumin

1 t. baking soda

Filling

2 cups shredded chicken---pork or beef will also work

1 cup enchilada sauce

1 small sweet onion, chopped

Use a mixer to mix together the masa water, oil, spices, and baking soda. Whip this mixture for at least 3-4 minutes until it is light and fluffy

Grease a 7 inch springform pan. Spread half the masa batter on the bottom of the pan. Top with all of the meat and sauce, then add the remaining masa batter and smooth out the top. Cover the pie loosely with foil. You are doing this to keep water from dripping into the tamale pie.

Pour 1-1/2 cups water into the Instant Pot. Place a trivet in the pot. Place the pan on the trivet.

Secure the lid on the pot and set the Instant Pot at High pressure for 35 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.

Allow the pie to rest for 10 minutes, and then unclasp the sides of the springform pan.

I served this with some black beans and some plain, chopped lettuce with a sour cream/chipotle dressing. 

I like Minestrone OK, but THIS was spectacular.  I served it with a loaf of homemade french bread and irish butter.  Oh, and a nice glass of Sangiovese.  

Meatless Monday Minestrone (For Instant Pot)

2 T. olive oil

1 sweet onion, chopped

1 t. minced garlic

2 cups diced carrots

1 stalk of celery, chopped

3 or 4 slices of lemon, deseeded

2 t. dried basil

1 t. dried oregano

1 t. dried thyme

1 quart (32 oz) can diced tomatoes

3 T. tomato paste

1 quart (32 oz) vegetable or chicken broth

1 c. dry small shell pasta

3 medium zucchini, halved lengthwise and sliced

2 cans kidney beans (sub 1 for cannellini if you wish)

2 cups spinach

2 t. balsamic vinegar

Shredded or grated Parmesan, for serving

Chop all your veggies first.  Turn Instant Pot to SAUTE and let it heat for a minute or two.  Add the olive oil, then add onion, and garlic. Saute for about 3 minutes, until fragrant.  Then add carrots, celery, lemon slices, basil, oregano, thyme, tomatoes, tomato paste, broth and pasta. 

Press CANCEL, close the lid and set to MANUAL (or PRESSURE COOK) for 2 minutes. Make sure valve is set to SEALING.

When it beeps, do a quick release and open the lid.  Add the zucchini and beans. Set to SAUTE again and cook until the zucchini is done to your liking.  Stir in the spinach and balsamic vinegar. Serve with grated Parmesan. 

A new toy for my kitchen!

Boy, it's been a really long time since I've been here, but I wanted to stop by and tell you about my new favorite kitchen toy that my eldest DD got me on Black Friday!  It's an Instant Pot, which is an electric pressure cooker that also has additional features that allow you to steam, keep warm and slow cook.  Some versions of this pot also make yogurt, and many, many people tout it's greatness for making cheesecake---but that is another post entirely, lol!I haven't gotten rid of my crock pot yet, but it's a distinct possibility!

In the past I've used a stove top pressure cooker for several things:  tough meats like stew meat, beans, making broth, etc.  I had found a recipe for Risotto in the pressure cooker and tried it, but burner control on my old stove was not up for the job, and it scorched horribly.  I thought I was doomed to spend the 45 minutes or so it takes to make risotto at the stove stirring, and stirring, and stirring.....well, you get the picture :)  But then this little bad boy came along and I am in risotto HEAVEN!!!   So I'm sharing with you today--try it out and tell me what you think!

You're welcome :D

Instant Pot Risotto

Serves 4

Ingredients:

1 cup Arborio rice

2 Tablespoons butter, divided

1/2 cup onion, chopped

2 cups chicken or vegetable broth

1/2 teaspoon salt

1/8 cup white wine

1 cup mushrooms, sliced and sauteed *

1/2 cup frozen or fresh peas*(I've also substituted fresh asparagus)

1/4 -1/2 cup shredded Parmesan cheese

* I cooked the sliced mushrooms in a skillet with 1 Tablespoon of butter, until golden, then added the peas to heat through.  I deglazed the pan with 1/8 cup of white wine, allowed to cook down and set aside.  This can also be cooked in the Instant Pot using the saute feature. In this version, the butter and wine are in ADDITION to what is called for in the recipe. 

Directions:

Melt 1 Tablespoon butter in the Instant Pot using the saute function.  Add the onions and saute for 2 minutes.  Place the rice in the pot with the onions and continue stirring until the rice becomes translucent and the edges begin to toast.  

Deglaze the pan with white wine and add the salt and broth.  Stir to combine.  Lock the Instant Pot lid and push the RICE button, making sure the pressure valve is in the sealing position. When finished, do a quick release by setting the valve to vent.  Add the mushrooms and peas, remaining butter, Parmesan, and a splash of broth, stirring to finish.