Category Archives: pressure cooking, Instant Pot

Farro 

I’ve tried quinoa and steel cut oats. They’re okay but my new grain passion is farro. It’s akin to brown rice yet twice as nutritious. I like the nutty flavor and chewy texture.  It also cooks more quickly than brown rice.  Stovetop it cooks in about twenty-five minutes, but I cook mine in my pressure cooker. Pearled* farro cooks in five minutes with a natural pressure release.  I cook up a double batch of plain farro and refrigerate it for later use in salads, heated for a breakfast cereal, or added to a recipe designed for rice, risotto, or orzo. I don’t flavor mine when I cook it, although you could. Give farro a try in any dish you’d typically use rice or risotto.

RECIPE

Hasty Tasty Farro

Makes 4 half-cup servings

Ingredients:

  • 1 cup Organic Farro (I use Italian Pearled)
  • 2 cups filtered water (you can go a little shy of 2 cups in a pressure cooker because there’s no evaporation)
  • 1/4 tsp. Kosher salt

Instructions:

  • Add all ingredients to the pressure cooker pot. Seal lid and bring to pressure.
  • Cook under pressure 5 minutes. Remove from heat (hit cancel) and allow pressure to drop on its own.
  • Carefully open pressure cooker and stir. Season as desired.

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*Pearling removes the outer husks

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Filed under cooking, Farro, Healthful Eating, kitchen equipment, pressure cooking, Instant Pot

Hasty Tasty Chicken Noodle Soup

Chicken noodle soup is the quintessential comfort food, especially when you’re under the weather. But why pay for sodium-laden canned soup when you can make your own? For this batch of soup, I used the Instant Pot. The recipe is good for any pressure cooker. If you modify it for the slow cooker, don’t use frozen ingredients.

RECIPE

Hasty Tasty Chicken Noodle Soup

Makes 4 one-cup servings

I make my own chicken stock and store it in the freezer. I also keep a supply of frozen skinless, boneless chicken breasts and thighs. Using a few pantry and crisper items, I can pull out a jar of stock and a thigh and have delicious chicken noodle soup ready in an hour.

Ingredients:

  • 1 tsp. cooking oil
  • ½ cup diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • ¼ cup diced bell pepper
  • 1 teaspoon salt (I use Kosher or pink Himalayan)
  • ½ teaspoon pepper (I use Mrs. Dash garlic and herb)
  • 1 frozen boneless skinless chicken thigh
  • 1 pint chicken broth or stock (mine is frozen, but thawed will work)
  • 1 pint water
  • 1 bay leaf
  • 1 serving pot-sized linguine

Directions:

  • Preheat the pot (on the Instant Pot use the sauté button). Add oil when the pot is hot.
  • Sauté onions, celery, carrots, and pepper for two minutes. Stir frequently.
  • Add salt and pepper. Turn off heat.
  • Add the water. Using a wooden spoon, deglaze the pot of fond left on the bottom.
  • Add the chicken, chicken stock, and bay leaf.
  • Seal lid and bring to pressure, either by using the manual setting for 30 minutes or the soup setting, which on my Instant Pot defaults to 30 minutes.
  • When time is up, turn off cooker and allow pressure to drop on its own (approximately 15 minutes).
  • Carefully open cooker. Using a long handled utensil, break apart the chicken and stir soup.
  • Add the linguine, cover pot, and allow residual heat to cook the pasta through (approximately ten minutes)
  • Remove bay leaf and serve. (If you have fresh herbs, add them before serving)

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Filed under chicken, cooking, Healthful Eating, poultry, pressure cooking, Instant Pot, Recipes, Soups & Stews