by Kim D.
While social media is buzzing in anticipation of Super Bowl commercials and others are still making the decision of whether to tune in this Sunday, my husband will be watching. He’s not woke. He simply loves football. Absolutely the SJW kneeling crap annoys him but not enough to boycott any professional football game this year.
Yeah for me - just one more football Sunday to figure out what to cook. This year my Instant Pot just might save precious time and culinary labor. Most of today’s trends are difficult to follow. Not this one, and if you don’t have one of these kitchen miracles, go out now and get one.
Quick back story here – two years ago for my birthday, my husband gave me a multi-purpose pressure cooker and thought I’d be thrilled. Who the hell wants a pot for their birthday, much less one with tons of buttons that looks difficult to use? I didn’t and it sat in my cabinet until I recently started hearing chatter about the wonders of an Instant Pot. I started Googling and discovered this culinary trend was my shunned birthday present. So a couple of weeks ago, when Houston shut down due to icy conditions (seriously no school and dire warnings of driving highways because we have no way to deal with ice and less than an inch of snow), I Googled some recipes and shopped early one morning for what I needed to test the pot.
What I discovered was amazing – this sucker can put out a hearty meal in under 30 minutes (a pot roast in an hour). Here are the first recipes I tried: Crack Chicken, Honey Bourbon Chicken, Sausage and White Bean Soup and a Beef Stroganoff. The instant pot has a sauté function for vegetables and browning meat. Then it’s simple to switch to the pressure function and cook meat to a falling-off-the-bone texture.
I’ve played around with one of my favorite winter soups which I’m contemplating for Sunday – Chicken Corn Chowder. Here’s the recipe (prep time 10 min. – cook time 20 min):
8-10 bacon strips
1 diced yellow onion
3-4 garlic cloves (minced)
2 serrano peppers (deseeded and chopped – can substitute jalapenos)
Frozen sweet corn (3 cups – thawed)
2 baking potatoes (peeled and cubed)
2 boneless chicken breasts (cut into bite-sized pieces)
2 cups Chicken broth
1 tsp. dried thyme
Salt and pepper to taste
¾ cup Half and half or whipping cream
3 tbsp flour
Parsley, chives, or cilantro (fresh or dried as garnish).
Instant Pot Method
1) Start with the sauté function – add bacon and cook until crispy brown. Remove to paper towels to cool but leave the bacon fat. Add onion, garlic and Serrano peppers and cook until onions are soft.
2) Add corn, potatoes, chicken, broth, thyme, salt and pepper – mix with a spoon then switch to the Pressure cook function (make sure pressure valve on lid is closed). Set the manual timer on the Instant Pot to 10 minutes.
3) Release steam by using a long handled spoon – don’t use your hand as steam will burst out with a fury.
4) Go back to the sauté function which will bring chowder to a simmer. Whisk together cream and flour then add to pot – simmer for about 5 minutes then add ¾ of the crumbled bacon.
5) Serve and top with more bacon and garnish of choice.
That’s super simple and I guarantee you will love it on a cold day. If the chowder is too thick for you, simply add milk to thin. And if this doesn’t sound like Super Bowl, check out this Instant Pot Chili recipe. Add to beer and a bag of chips and you are good to go.