Hi again! Jessie here from Kitschen Cat sharing with you one of my favorite ways to use summer fruits.

I’m loving summer produce right now. It seems like every time I find myself at the grocery store, all I want to buy is peaches and melons and berries and any other beautiful summer fruit I can get my hands on. The fact that it’ll all be gone in just a few short months is getting to me, so I’ve been taking full advantage of seasonal goodies every chance I get!

Making Chilled Fruit Soup in an Instant Pot

Making this chilled fresh fruit soup in the pressure cooker is a breeze. I used a combination of cantaloupe, peaches, oranges, and pineapple juice, but you can customize it by using just about any fruit that looks good to you! Fresh strawberries or raspberries would be a fantastic addition and would give the soup a pretty pink color as well.

I started by scooping the flesh out of half of a cantaloupe, then peeling an orange and slicing it in half, followed by halving two peaches and removing the cores. All of that fruit then goes right into your pressure cooker accompanied with a juice of your choice – I chose pineapple!

The fruit cooks at high pressure for 5 minutes followed by a quick release, then gets puréed either with an immersion or stand blender. Next, I recommend straining the fruit to remove some of the pulp and letting it cool to room temperature before whisking in the Greek yogurt, vanilla, and a dash of powdered sugar.

After letting the chilled fruit soup hang out in the fridge for a couple of hours, it thickens beautifully and you can serve with some more Greek yogurt, chia seeds, or any other toppings you would like. Toasted nuts, granola, or chunky fruit would be all be tasty additions.

This chilled fruit soup recipe is a great way to pack all your favorite summer fruits into one refreshing dessert. Enjoy!

Pressure Cooker Chilled Fruit Soup

Yield: 4 servings

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Ingredients

• 1/2 cantaloupe, rind removed, cut into large chunks
• 1 large orange, peeled and halved
• 2 peaches, pit removed
• 16 oz pineapple juice
• 8 oz plain Greek yogurt
• 1/2 teaspoon vanilla
• 1 tablespoon powdered sugar
• 1 tablespoon chia seeds

Instructions

Add prepared fruit and pineapple juice to pressure cooker.

Set to high pressure for 5 minutes and quick release when time is up.

Use an immersion blender or pour into blender and puree until completely smooth.

Pour through strainer to remove any bulky pulp.

Cool to room temperature then add Greek yogurt, vanilla, and powdered sugar and whisk to combine.

Chill in refrigerator and serve cold swirled with extra yogurt and sprinkled with chia seeds.

More summer recipes from Kitschen Cat you might like:

Garlic Lime Shrimp and Quinoa Salad

German Potato Salad with Bacon and Red Onion

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Hi there. I’m Letty from Letty’s Kitchen, the blog about seasonal vegetarian cooking and desserts with a healthier twist. I delighted to share this pressure cooker kale recipe with you. It’s one of my favorites! Kale is delicious on its own, but it adds great flavor and health benefits to all sorts of dishes. I want to try Barb’s recipe for Pressure Cooker Chorizo, Chicken and Kale Soup soon!

How to make Kale 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 and healthy kale recipe!

In a pressure cooker, you cook kale for two minutes, that’s all. With shorter cooking time, in very little water, more vitamins stay in the kale. For this recipe, choose the dark, almost blue-black Italian Lacinato kale, the one with flatter bumpy leaves.

As the dark color indicates, Lacinato kale comes with plenty of nutritious phytonutrients. Kale has more calcium than a glass of milk, and more Vitamin C than an orange.

Sweet paprika’s mild peppery flavor works wonders with kale. Also, a little sprinkle of acid, like vinegar or lemon juice, magically bumps up the flavor in all greens—but I think mellow sweet sherry vinegar’s caramel nut complexity complements Lacinato kale the best.

With at least 10 grams of protein per serving, tender savory baked tofu is a great addition to this kale and leek dish. Scatter crunchy almonds on top, serve over quinoa, and you’ve got yourself a nutritious vegetarian meal.

Pressure Cooker Kale Recipe Notes:

• Italian Tuscan kale goes by more than one moniker–black kale, Cavolo nero, and dinosaur kale. Last week our local store labeled it “dino kale.” Do the leaves look like dinosaur skin? How would anyone know?
• Use mostly the white part of the leek. Wash the leek carefully as dirt likes to hide between the outside layers.
• You can make your own baked tofu or buy it ready-baked in many natural food stores. I used this baked tofu from Whole Foods.
• Spanish marcona almonds are roasted, salted, blanched almonds. Grown in Spain along the Mediterranean coast, they are shorter, rounder, softer, and sweeter, and more expensive than the California variety.
• To save money, toast regular blanched almonds with olive oil and sea salt. Or sprinkle your paprika kale ribbons with chopped roasted chickpeas.
• You might also want to try this recipe for Crispy Grill-Roasted Lacinato Kale.
• Also from the pressure cooker—Letty’s Kitchen kale risotto.

Pressure Cooker Kale with Baked Tofu

Yield: 4 to 6 servings

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Ingredients

• 1 leek, halved lengthwise, dark green part trimmed
• 1 bunch Lacinato kale, stems removed and discarded
• 1 tablespoon olive oil
• 1 teaspoon sweet paprika
• ½ cup vegetable broth or water
• ½ teaspoon sea salt
• Pinch cayenne pepper
• 2 teaspoons sherry vinegar
• 3 ounces baked tofu, cut in ½-inch cubes (see note)
• ¼ cup chopped Marcona almonds (see note)

Instructions

Cut the leek in half lengthwise, then very thinly slice crosswise into half-moons. You should have about 1 ½ cups. Stack 5 kale leaves, one on top of the other. As best you can roll into a tube shape and slice ¼-inch thick into ribbons. Repeat with the remaining kale.

Heat the olive oil in the pressure cooker pot. Sauté the leeks until tender, 3 to 5 minutes.

Stir in the paprika and cook another minute. Add the vegetable broth, kale ribbons, salt and cayenne. Lock the lid in place and cook on high pressure 2 minutes. Quick release the pressure. If you wish, drain off the excess liquid and save for soup.

Stir in the sherry vinegar and tofu. Taste and add more salt if needed. Transfer to a serving dish and sprinkle with the almonds.

Serve immediately.

Notes

Note:

I used ready-baked seasoned tofu. Look for it at your natural food grocery.

Roasted and salted Spanish marcona almonds are shorter, rounder, softer, sweeter, and more expensive than the California variety. If you prefer, toast your own blanched almonds with olive oil and sea salt.

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Hi there! My name is Jessie Van Slyke and I blog over at Kitschen Cat. My husband and I got a pressure cooker as a wedding present over 2 years ago and it sat in the box for another 6 months before I opened it. I didn’t understand why I needed another large kitchen appliance and on top of that, I was scared that it would somehow explode on me. After reading Barbara’s post on getting started with an electric pressure cooker, the first recipe I made in it was these steel cut oats. After the first bite, I was hooked! My Instapot hasn’t left my counter top since!

Thanks to Barbara for letting me contribute to this fabulous community – I’m honored to be a part of the Pressure Cooking Today Team.

My husband and I live in Austin, TX and pretty much live off of tacos for breakfast, lunch and dinner! The classic ATX lunch taco is sheer perfection and in its’ most pure form consists of a tender shredded meat, some sort of sauce or salsa, and is usually topped with queso fresco, cilantro, and onions. This shredded green chile pork is my go-to when I’m trying to recreate the street taco experience.

It’s a fact that I can eat tacos every day and never tire of them, so I’ll often make up a big batch of this delicious pork and eat on it throughout the week. The pressure cooker does a fantastic job of locking in all the moisture and flavor of the green chile sauce, so what you end up with is a authentic, Austin style carnitas taco!

How to make Green Chile Pork Carnitas 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 these delicious Green Chile Pork Carnitas!

Carnitas, literally meaning “little meats”, is known as a cut of braised or roasted pork that is then shredded into small pieces and used in a variety of dishes, from burritos, to tamales, to tacos. For this dish, I chose a pork shoulder because it is almost always reasonably priced and makes the most tender pulled meat after spending some time in the pressure cooker.

There are many different ideas as to how long a pork shoulder should cook in an electric pressure cooker, but I’ve found 55 minutes on high pressure with a natural release is the perfect amount! I also recommend cutting your pork into about 6-8 pieces before cooking.

Green Chile Pork Carnitas Recipe Notes:

What I’ve found with this pressure cooker green chile pork carnitas recipe is that it makes a wonderfully large amount of green chile sauce, so depending on your taste, you may want to reserve some of the sauce from your shredded pork. I like to freeze my extra and then have it on hand for the next time I need some but don’t have the time or ingredients to make it. When I’m in a time crunch, there’s nothing I love more than pulling it out of the freezer and pouring it over some chicken or shredded beef enchiladas, or even using it as a dipping sauce for a cheese quesadilla!

Here’s to fresh ingredients, stress-free meals, and authentic Austin tacos!

Pressure Cooker Green Chile Pork Carnitas

Yield: 8-10 servings

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Ingredients

• 2-3 lbs pork shoulder, cut into 6-8 pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large jalapeño, seeded and stem removed
• 1 green bell pepper, seeded and stem removed
• 1 poblano pepper, seeded and stem removed
• 1 lb tomatillos, husks removed and quartered
• 3 cloves garlic, peeled
• 1 onion, quartered
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 cups chicken broth
• 2 bay leaves
• Tortillas (I prefer a flour/corn hybrid)
• Queso Fresco
• Red onion, diced
• Cilantro, roughly chopped

Instructions

Rub pork shoulder pieces with salt and pepper then place in pressure cooker and brown in olive oil for 2-3 minutes.

Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.

Give a quick stir and lock lid, then set to high pressure for 55 minutes.

Do a natural release and then release remaining pressure with a quick release after 10 minutes.

Remove meat from pressure cooker. Use an immersion blender to blend broth with vegetables, or allow broth to cool slightly and add broth with vegetables to blender and puree.

Shred meat with fork and then add back to pressure cooker along with green chile sauce.

Stir to combine and then serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.

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Hi there! We’re Amy + Jacky, the husband and wife team from Pressure Cook Recipes.

We love our pressure cookers and are CRAZY about delicious food!! We enjoy spending hours researching, testing, and tasting recipes together in our kitchen. Thanks Barbara for having us here and thank YOU so much for dropping by! If you are new to using a pressure cooker, be sure to check out Barbara’s great post on getting started with an electric pressure cooker.

Today, we’re thrilled to share this new easy Instapot noodles recipe with you. It may look like it’s just an ordinary bowl of noodles. But to Jacky, it’s a totally different story.

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Hello again!  It’s Marci from the food side of TIDBITS blog, excited to share another favorite pressure cooker recipe with you.

I have a reputation in my house of never making the same foods twice.  My husband will hold my face in his hands, stare lovingly into my eyes and slowly say, “Marci, this is a good one, please…make it…again.”  Or at least I think that’s what he said. I got distracted by an idea for a new strawberry balsamic syrup I planned on making for pancakes the next morning.  What can I say, so many recipes, so little time!
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Hi there! I’m Tamara from Beyond Mere Sustenance. I’m excited to share “healthy recipes with global flair” that I have created for the pressure cooker with Pressure Cooking Today readers! Thank you, Barbara, for the opportunity!

Today’s recipe features Korean gochujang paste – an umami rich paste made with red chile, fermented soybeans, glutinous rice, and salt. Traditionally, the mixture was naturally fermented in earthen pots outdoors at home. That process has been replaced by commercial production in modern times.

How to make Korean Chicken Thighs 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 these delicious Korean Chicken Thighs!

Gochujang is used in traditional Korean dishes like bibimbap and bulgogi. It is widely available in the U.S. in both Asian markets and grocery stores that carry a wide variety of international products. Having become something of an addiction for me, I keep a carton in my refrigerator at all times. 

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Hi there. I’m Letty from Letty’s Kitchen, the blog about seasonal vegetarian cooking and desserts with a healthier twist. Thanks Barbara for sharing some of my pressure cooker recipes here!

What is Farro?

Farro is the Italian word for ancient hulled wheat. This old-world grain looks a lot like wheat or spelt or einkorn berries, all of which are capturing the attention of food lovers these days, and all of which require long cooking times to soften the kernels. A pressure cooker cuts the cooking time of farro in half.

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Hi there! We’re Amy + Jacky, the husband and wife team from Pressure Cook Recipes. We’re CRAZY about delicious food! We just love spending hours researching, testing, and tasting recipes together in our kitchen.

Thanks Barbara for having us here and thank you so much for dropping by!

We love making pork shoulder in the pressure cooker, as it makes super tender and moist pork meat in such a short time! So, we’re very excited to share this delicious Pressure Cooker Honey Orange Pork Recipe with you here. We hope you’ll enjoy it!! 😀  (more…)

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Hey everybody!  This is Marci, part of the sister duo over at TIDBITS.  I have learned so much from Barbara over the past couple of years and it is such a honor to be posting on her blog today!  (more…)

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