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.
Hasty Tasty Farro
Makes 4 half-cup servings
- 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
- 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.
*Pearling removes the outer husks
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.
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.
- 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
- 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)
My family loves spicy food, especially Creole and Cajun. One of our favorite dishes is Dirty Rice. Traditionally, Dirty Rice is made with rice and leftover livers, gizzards, and hearts from poultry. There is plenty of bacon fat and butter, too. Because I’m the only one in the family who will eat liver, and because we try to follow a heart-healthy diet, I’ve had to lean up and clean up traditional recipes.
Here is my version of Dirty Rice. I use the Instant Pot electric pressure cooker, but I’ve made it in my cast iron dutch oven, stovetop, too. Just add cooking time and a bit more broth if you aren’t pressure cooking.
Makes 4 meal servings or 8 side servings
- 12 ounces turkey sausage
- 1 Tbsp. safflower or Canola oil + 1 Tbsp. butter
- 2¼ cups low-sodium chicken broth
- 1 ½ cups medium grain brown rice (white rice will overcook)
- 1 onion, diced
- 1 rib celery, diced
- 1/2 bell pepper, diced (should be green, but we like red)
- 1 clove garlic, minced
- 1 Tbsp. dried Cajun seasoning mix
- salt and pepper to taste
- Preheat pot without the lid using the sauté setting. When it’s hot, add the oil and butter.
- Brown the ground turkey sausage.
- Add the onion, celery, bell pepper, and rice. Sauté.
- Add the garlic and Cajun seasoning mix, remove from heat (hit “cancel”) and stir to “bloom” the spices.
- Pour in the broth and deglaze any cooked-on goodness to enhance flavor. Secure lid to cooker, and set for 20 minutes (If using a stovetop pressure cooker, cook for 15 minutes).
- When cooking time is up, remove from heat (hit “cancel” and unplug), and allow pressure to drop on its own a minimum of 10 minutes.
- Release any remaining pressure. Carefully open lid and stir to fluff the rice.
- Taste test and add salt or pepper as needed.
- Serve as a side or main dish. Be sure to bake cornbread to go with it.
We love the spicy flavors of New Orleans style dishes, but we need to watch our waistlines. So I’ve lightened one of our favorites, red beans and rice, by using chicken sausage. I also serve with cooked brown rice instead of traditional white rice to boost fiber. By soaking the beans, I shorten the cooking time and avoid over cooking the sausage.
Although my recipe uses the pressure cooker, you can cook it stovetop. It will take more time, but either way, you’ll end up with a healthy version of New Orleans style red beans and rice.
New Orleans Style Red Beans with Rice
- 12 ounces chicken Andouille sausage, sliced in ¼” rounds
- 8 ounces dried red beans, soaked at least 3 hours or overnight
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth or water
- 1 Tbsp. dried Cajun seasoning mix
- 2 cups cooked brown rice
- Preheat pressure cooker pot and add the olive oil.
- Sauté the onions, peppers, and celery (known as the trinity in New Orleans).
- Add garlic and Cajun seasonings and stir for 30 seconds or long enough to “bloom” the spices.
- Add sausage and broth, and then seal cooker.
- Bring to pressure and cook 15 minutes (Or if using an electric pressure cooker, cook 20 minutes).
- Allow pressure to drop on its own at least 10 minutes.
- Release remaining pressure, carefully open lid, and serve in bowls over 1/2 cup brown rice.
*If you prefer tomatoes in your red beans (we don’t), stir in a can of diced tomatoes after cooking the beans as soon as you open the pot. (For fiery hot beans, use tomatoes and green chilies!) The residual heat will warm the tomatoes through without cooking them to mush.
If you’re a purist and want your pasta cooked separately, you can skip this post. The Hasty Tasty Meals Kitchen is about shortcuts, and cooking pasta in the sauce is a time-saver if done correctly. But it can be tricky.
I cook pasta in the sauce in skillet meals, casseroles, and in the pressure cooker. The safety instructions for pressure cookers warn against cooking foods that foam, like pasta or grains, but don’t let that stop you. You just need to exercise caution. I do oatmeal in its own bowl on a trivet above the water, for example, with no problem. I’ve seen countless posts on Instagram and Facebook of beautiful lasagnas made in an Instant Pot or other brand multi-cooker under pressure in a springform pan. It can be done.
When making pasta dishes in my pressure cooker, I prefer Mueller’s Pot-Sized dried pasta. It’s smaller length makes it a perfect fit without breaking.
Here are the rules when cooking pasta, whether by itself or with other food.
- Add a teaspoon of oil.
- Don’t allow pasta to touch the bottom of the pot.
- Spread dried pasta in a single layer as much as possible and don’t stir.
- Use sufficient liquid to cover the pasta.
- Cook for only half the recommended time.
- Allow pressure to drop on its own for a minute then release in short spurts.
- Add cheese or other dairy products.
If you follow these steps, you’ll have satisfactory results. Why go to the trouble to cook a spaghetti dinner in a pressure cooker? Clean up! I have one pot to clean. One. That makes me a happy cook.
Spaghetti and Meat Sauce
- one pound ground turkey (or beef–you choose)
- 1 teaspoon oil
- one 8 ounce can mushrooms (do not drain)
- 8 ounces dried spaghetti
- 1 15½ ounce can tomato sauce + 1 empty can water or broth
- 3-4 cloves minced garlic
- 1 Tbsp. Italian seasoning
- ½ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- Salt and pepper to taste
- Heat the pot of the pressure cooker and brown the ground turkey in the cooking oil. If using an electric pressure cooker, you can just choose any setting that allows you to saute with the lid off. Salt and pepper as desired.
- Remove pot from heat (or hit Cancel on an electric model). Layer pasta over the meat spread as thinly as possible to prevent clumping.
- Add the can of mushrooms, the tomato sauce, and the water or broth over the pasta. Do not stir.
- Sprinkle garlic and seasonings over sauce.
- Seal the cooker and bring to pressure. Cook 5 minutes.
- Allow pressure to drop on its own 1-2 minutes, then carefully vent the cooker to release pressure.
- Open the cooker and stir (use a long handled utensil because contents are hot!).
- Sprinkle with a mixture of mozzarella and parmesan cheeses. Residual heat will melt the cheese.
Note: You may use this method with other shapes and sizes of dried pasta. Just cook under pressure for half the time recommended on the pasta’s box.
I try to cook with fresh ingredients. Usually. But sometimes–you know those times when you’ve been working and suddenly you’re faced with a hungry family without a dinner plan–you’re tempted to order pizza. Again. Been there, my friend. So without apology, I present the emergency one-dish meal using (gasp!) canned condensed cream of whatever soup.
All you need in addition to the soup is pasta or rice, some leftover (or canned) meat and/or vegetables, and cheese. There are endless combinations, and any combo produces a reasonably healthy meal in a short time. If you make it in one pot, cleanup isn’t overwhelming, either. One-pot meals are a great use-up of leftovers, too, like that one serving of green beans or that half cup of corn kernels you just couldn’t bear to put down the disposal.
I use a pressure cooker, but I’ve also made this dish in an electric skillet. Whatever works best for you.
Here’s an example, but feel free to substitute ingredients you have available.
Chicken and Mushroom Pasta
- 2 cups cooked chicken
- 1 10½ oz. can condensed cream of chicken soup
- 10 oz. chicken broth or water
- 1 cup dried cavatappi or similar size pasta
- 1 clove garlic, minced
- ½ cup fresh asparagus, sliced in 2″ pieces
- ½ cup mushrooms
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- (optional) fresh basil, chopped
- Layer the cooked chicken in the bottom of the pot of a pressure cooker. Spread pasta on top the chicken.
- Pour the soup and broth or water over so that all pasta is submerged in liquid. Scatter the minced garlic on top.
- Close lid, bring to pressure, and cook 4 minutes. Immediately remove from heat (or hit Cancel on electric models) and release pressure. Carefully open lid and stir in the vegetables.
- Cover and let the vegetables cook in the residual heat. There’s no need to return to heat.
- After about 10 minutes, open and sprinkle cheeses over the top. Cover for another 3-5 minutes or until cheeses have melted.
- Serve garnished with optional fresh basil.
NOTE: I recently revised my method after trying This Old Gal’s method. If you aren’t familiar with This Old Gal, check out her blog at https://thisoldgal.com. The author Jill Selkowitz calls herself an old gal, but she is younger than I, incidentally. 😉 Although my recipe differs, I’ve adopted her method of cooking potatoes and eggs simultaneously. It’s a real game changer in making potato salad. Thanks, Jill!
My mother-in-law Rachel taught me how to make tasty potato salad. The only changes I’ve made is in using a pressure cooker for the potatoes and eggs. Here are the step-by-step instructions for her recipe. Try it for your next potluck dinner or picnic.
Hasty Tasty Potato Salad
- 6 large potatoes
- 4 eggs
- 1 onion, chopped (sweet onion is best)
- 4 ribs celery, chopped
- ½ cup mayonnaise
- 1 Tbsp. Dijon mustard
- 1 Tbsp. salt
- 1 Tbsp. sugar
- 1 Tbsp. apple cider vinegar
- Pepper to taste
- Paprika for garnish (optional)
- Cut potatoes into quarters or 2″ sections. No need to peel. Place in a steaming basket or trivet over 1 cup water in a pressure cooker. Place the 4 eggs on top the potatoes.
- Secure lid to pressure cooker and cook for 5 minutes stovetop or 6 minutes electric.* Allow pressure to drop on its own for 5 minutes before releasing.
- Meanwhile, prepare dressing in a large bowl by whisking together mayonnaise, mustard, salt, sugar, and apple cider vinegar.
- Dice the celery and onions.
- Carefully release remaining pressure and open pressure cooker.
- Remove eggs from pot and place in cold water.
- Carefully remove cooked potatoes from the pot and remove peels (they’ll slip off easily). Cube potatoes and add them to the dressing. Gently toss.
- Peel and chop or slice eggs. Gently toss with the potatoes, onions, and celery.
- Sprinkle with pepper and paprika, cover, and refrigerate. (Flavors are best if potato salad is made a day ahead)
*Electric pressure cookers do not reach the pressure levels of stovetop pressure cookers, so you need to adjust the time for many recipes.