❤️ Why You’ll Love This Recipe: This is one of our go-to weeknight dinner recipes because it’s ready in 30 minutes, is mostly hands-off, and is jam-packed with rich Asian flavors. Serve it with white rice for a complete meal without any stress. 

Update: We make this Mongolian beef recipe all the time, so I’ve updated the recipe and post with new tips and photos to help you perfect it. 

The post Pressure Cooker / Instant Pot Mongolian Beef appeared first on Pressure Cooking Today™.

The post Instant Pot Honey Sesame Chicken appeared first on Pressure Cooking Today™.

Update: I’ve updated this post with new photos and instructions for how to make perfect Instant pot cheesecake with a juicy lemon twist. Enjoy!

The post Instant Pot Meyer Lemon Cheesecake appeared first on Pressure Cooking Today™.

This is a pressure cooker twist on a popular slow cooker recipe. The recipe has only three ingredients—vegetable oil, pork, and barbecue sauce. Plus, it takes very little prep time and comes together in a fraction of the time of making it in the slow cooker, with the same delicious results and set-it-and-forget-it ease.

Pulled pork is great because it makes enough to feed a crowd!

However, if you don’t have a crowd to feed, it freezes well too. I like to freeze it in individual portions so I have extras to take for lunch or for when I need a quick dinner.

The post Easy Pressure Cooker Pulled Pork appeared first on Pressure Cooking Today™.

First of all, if you’re wondering how to say Coq au Vin—it’s “coco van.” But don’t let the fancy French name fool you. This dish is basically chicken (coq) cooked in a red wine sauce (vin) with vegetables and mushrooms. And it’s delicious.

Traditionally, you would simmer Coq au Vin on the stove or in the oven for hours. This pressure cooker twist on Coq au Vin gives you the same slow-cooked flavor with a 10 minute High Pressure cook time. I like to serve it over egg noodles, brown rice, or mashed potatoes.

(more…)

The post Instant Pot / Pressure Cooker Coq au Vin appeared first on Pressure Cooking Today™.

Tomatillos add a touch of tartness and a pretty green color to a mild, spicy chicken soup with hominy. Ready to eat in minutes, top it with your favorite enchilada toppings. 

I asked my husband to go to Costco and pick up some groceries and grab something for dinner. He came home with ingredients to make a Lemon Cream Sauce, four cheese chicken raviolis, and a roasted chicken. We ate the ravioli with the cream sauce and pressure cooker steam carrots the first night, which left the roasted chicken for dinner the next night.

While he was at Costco, my Instant Pot was delivered! So of course I had to cook something with the chicken in the Instant Pot.  Luckily, I remembered a chicken tomatillo soup recipe in the Café Zupas Blogger’s Annual Cookbook that I’d been wanting to make.

Making Chicken Tomatillo Soup with Hominy in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Chicken Tomatillo Soup with Hominy!

The Instant Pot has a Soup setting that simmers soups at a slightly gentler temperature, so I used the soup setting adjusted to low for this soup since the ingredients were already all cooked.

I made several changes to the recipe besides changing it in to a pressure cooker recipe. I changed the spices and used canned tomatillos. If you want to use fresh tomatillos, you should saute them with the onion and garlic. Hominy is kernels of corn that have been soaked in lye. They’re a good source of fiber and help make this a hearty, filling and delicious soup.

Don’t skimp on the toppings. My husband wasn’t sure about topping soup with avocado, but loved it on this soup. Enjoy!

Chicken Tomatillo Soup with Hominy

Yield: 6-8 servings

Print

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced or pressed
• 1 can tomatillos
• 1 teaspoon cumin
• 3 cups chicken, cooked and diced
• 3 14 ounce cans chicken broth
• 1 16 ounce jar salsa verde
• 1 15 ounce can yellow hominy, drained
• 1 15 ounce can white hominy, drained
• 1/4 teaspoon red pepper flakes
• salt and pepper to taste

Instructions

Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.

Add the remaining ingredients. Lock lid in place, select High Pressure, 5 minutes cook time and press start. (You can also use the Soup setting in the Instant Pot adjust for less time.) It will take about 20 minutes to come to pressure because there is so much liquid.

When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.

The post Pressure Cooker Chicken Tomatillo Soup with Hominy appeared first on Pressure Cooking Today™.