I’ve been keeping a secret….
I don’t have three kids, I have FOUR.
No, not my husband. Although some of his actions could easily justify him as a child…My fourth child is my Pressure Cooker…
Only this child is sort of my favorite because it doesn’t keep me up at night, talk back, or have a mental breakdown when it can’t find it’s socks. Instead it makes me delicious food that’s fast, easy, and delicious! I guess it’s not really a child, even though I love and nurture it constantly.
It’s more of a nanny or a chef, like the one that Corinne has on The Bachelor ;).
I definitely use my pressure cooker every day, sometimes twice a day! It takes the guesswork out of things like dried beans and barley. It cooks them in half the time without soaking anything overnight. How amazing right?!
Here are some of the things I make using my pressure cooker:
Chicken, sometimes frozen
And this AMAZING CURRY!
- 2-3 TB. olive oil
- 1 medium onion, diced
- 4 cloves garlic, diced
- ½ tsp. ginger, grated
- 1 can diced tomatoes
- 1 large sweet potato, skinned and chopped.
- 1 can coconut milk, can substitute light for a lighter version
- 2½ c. vegetable broth
- 1 c. dried lentils
- 3 large TB.Madras Curry Powder, or curry seasoning of choice. Adjust seasoning to desired taste if using another brand.
- chopped basil for toppings
- *The directions for this recipe use an Instant Pot Pressure Cooker. If you have a different pressure cooker, the cooking instructions may differ slightly.
- Turn on pressure cooker to saute setting. Add oil, heat slightly, then add onion and garlic. Continue to toss and cook for 3-4 minutes, then add the ginger. Cook for another minute or so, or until the onions become translucent.
- Turn off the pressure cooker.
- Next add in all of the ingredients, except the basil.
- Mix it together.
- Then turn on the pressure cooker to the manual setting.
- Set the timer for 20 minutes.
- *If you add the sweet potato at the beginning, it will be very soft and washable at 20 minutes. I like it this way in the curry, but if you want it to have more of a bite then set the manual timer for 10 minutes. Don't add the sweet potato. Once it's cooked for 10 minutes, release the steam, add the sweet potato, then set the manual timer for 10 more minutes.
- Once it's done, top with basil and serve with rice.
- 1 c. dried barley
- 2¼ c. water
- dash of salt
- Add all ingredients to your pressure cooker. I use an Instant Pot Pressure Cooker.
- Turn the manual setting on for 25 minutes.
- Once it's done, release the steam, and check to make sure it's done. You may need to adjust the time a few minutes to reach desired doneness. Just do this by pressing the manual timer for an additional minute or so, and once it's done release the steam and check again.
- Repeat if necessary.
I am not lying when I say this is probably one of my favorite dishes. It’s so comforting and comes together so effortlessly, which this busy mama needs so bad right now. It’s hard raising three (4) kids and setting aside two hours on Monday for Bachelor/trash tv…
The curry that I use in this dish is one of my favorites! It has all the spices that normally go into a curry dish, but mixed into one seasoning! You don’t have to use Madras, there are other curry powders you could buy, but I love Madras the best. Click the title below to find it on Amazon.
The Pressure Cooker I use is an Instant Pot. I haven’t had any problems with mine, and they are always going on sale on Amazon! It’s really easy to use and saves time on so many things that can take HOURS to cook, like dried beans and hard grains!
What are your favorite Pressure Cooker recipes? I would love to hear more ideas!