+ IN THE Kitchen
Instant Pot Recipes
Pork Tenderloin Courtesy of Pressure Cook Recipes
Enjoy these 3 delicious Instant Pot recipes.
Instant Pot Chili By Alexis George
I
nstant Pot is a brand of multicookers that combines pressure cookers and slow cookers. Since its release in 2010, it has become one of the most popular kitchen gadgets. There is no limit to what you can make. If the records are any indicator, Instant Pots are here to stay. Enjoy trying out these three Instant Pot recipes!
Mac and Cheese Courtesy of Food Network Kitchen Ingredients: • 1 pound elbow macaroni • Kosher Salt • 1 12oz can evaporated milk • 3 tablespoons unsalted butter • 3 cups shredded mild or medium Cheddar Directions: 1. Combine macaroni, 4 cups water and 1 tablespoon salt. Set to pressure cook on high for 4 minutes. 2. Quick release and wait until the cycle is complete. Unlock and remove the lid and switch to the low sauté setting. 3. Stir in the evaporated milk, butter and 1/4 cup water. Add the Cheddar, a little at time, until the cheese is completely melted. Serve hot.
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Central Florida Lifestyle | February 2022
Courtesy of Betty Crocker Kitchens Ingredients: • 1 tablespoon vegetable oil • 1 lb extra lean (at least 90%) ground beef • 1 cup chopped onions • 1 tablespoon chili powder • 1 1/2 teaspoons ground cumin • 3/4 teaspoon salt • 1/2 teaspoon pepper • 2 cloves garlic, finely chopped • 1 can (19 oz) Progresso™ kidney beans, drained, rinsed • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained • 3/4 cup water • Shredded Cheddar cheese, sliced green onions and chopped fresh cilantro leaves, if desired Directions: 1. Select sauté; adjust to normal. Heat oil in insert. Add beef, onion, chili powder, cumin, salt, and pepper; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Select CANCEL. 2. Stir in garlic, beans, tomatoes, and water. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure. Top with cheese, green onions, and cilantro.
Ingredients: • 1 pound pork tenderloin, 1.5” thick • 1 tablespoon unsalted butter or olive oil • 1 cup unsalted chicken stock • Salt & pepper to taste Dry Rub: • 1 teaspoon dried oregano • 1 teaspoon dried sage • 1 teaspoon dried rosemary • 3 garlic cloves, minced Thickener: • 2.5 tablespoons cornstarch • 3 tablespoons cold water Directions: 1. Set to sauté. Heat pot for 8 minutes. Pat dry and season one side of tenderloin with salt +pepper. Drizzle pot with 1 tbsp unsalted butter or olive oil. Cook until brown. Repeat on other side. 2. Set pork aside. Add 1 cup unsalted chicken stock and deglaze pot. Turn off heat. In a bowl mix 1 tbsp dried oregano, dried sage, dried rosemary and 3 minced garlic cloves. Apply dry rub to pork tenderloin then place in Instant Pot. Cook at high pressure for 0 minutes, then 15 minutes natural release. 3. Check internal temperature at its thickest part (should be above 142° F). Place on chopping board. Rest for 3 minutes then slice into bitesize medallions. 4. Mix 2.5 tbsp cornstarch with 3 tbsp cold water. Add cornstarch mixture 1/3 at a time to thicken. Taste & adjust seasoning. Serve.
