The Disaster Cook

Saturday, January 5, 2019

Can't stop eating instant pot tilapia

Absolutely love this method for cooking tilapia in instant pot. It can also work with other fish but they're cooking time might be slightly different depending on the thickness of the filet. We got the tilapia from Costco in the frozen section. This recipe works best to thaw the tilapia the night before. You can cook it from Frozen but I don't think it'll be moist and yummy. my kiddo even eats this fish!

Ingredients:
Talapia filet
olive oil
spices I like lemon pepper and salt. C likes some spicier salts.

Add 1.5 cups water to instant pot.
Add trivet with steamer basket on top. Place wax paper into the steamer basket as a liner. This is very important.
Place the tilapia fillets on the wax paper.
Add olive oil - be generous. Add spices that you like to taste.
Place lid on instant pot and cook for 3 minutes at high pressure. Let natural release for 2 minutes and then quick release.

Monday, December 31, 2018

KEEPER! 4 ingredient Pot Roast

inspired by: https://girlandthekitchen.com/instant-pot-pot-roast/

Ingredients:
Beef Roast, 1-4 lbs
sliced Onions - 1 per pound of roast
Whole Garlic cloves - 2 per pound of roast
Red wine vinegar a few tbl to taste

- cut roast into chunks, salt and pepper generously
- brown on hottest saute level
- remove meat, add onions and garlic
- saute onions until very soft about 10 min
- Add red wine vinegar and 1/2 cup water to deglaze
Add meat to top of onions. add another 1/2 cup water. Pressure cook on manual.
For one to two poind roast 25 to 30 minutes. If you left whole or larger roast cook for 35-40.
- let the pressure come down naturally
Yum!!!!

Leftovers: makes awesome French dip and au jus

Wednesday, December 26, 2018

One of my favorites for the weeknight
https://www.idonthavetimeforthat.com/instant-pot-chicken-broccoli-and-rice/

I change it around based on what is on hand. I use the Not-Chicken boullion rather than chicken broth. It has enough flavor to leave out the garlic powder and salt/pepper.

Ingredients:

2 Tbls Butter
1½ - 2 lbs Boneless Skinless Chicken Breast cut into cubes
2 Cloves Garlic
1 Small Onion
1 Tsp Salt
3/4 Tsp Pepper
1 Tsp Garlic Powder
1⅓ Cups Long Grain Rice
1⅓ Cups Chicken Broth
½ Cup Milk
1½ Tbls Flour
1-2 Cups Fresh Broccoli cooked - we just nuke in the microwave for 3-4 minutes.
1½ - 2 Cups Mild Shredded Cheddar Cheese

Directions:

- Brown chicken breast, garlic, onion and salt in the butter

- Add the Rice and chicken broth and any seasonings.

- Cook on High pressure for 5 minutes. Quick release.

- Mix milk with flour

- Stir in flour mixture, broccoli and cheese

Shepard's Pie

I followed this recipe with some changes. While the blog says it come together in 30 minutes, it took closer to an hour for me. I would recommend as a weekend dinner, rather than after work.

For future - I would add in some celery and other seasonal root veggies and increase mushrooms (they were yum!). I also want to try with Dark Ground Turkey. Note - we left out the peas

Ingredients:
Potatoes, Cubed
salt to taste
1 tsp garlic powder
2 tbl butter
1 egg

1 lb ground beef
2 Tbl Worcestershire sauce
1/2 diced onion
1 Cup chopped carrots
1 Cup chopped Mushrooms
pepper to taste

1 Cup Beef Broth
2 TBL flour

1 Cup cheese

Directions:
-Cook potatoes in 1 Cup water. High pressure for 8 minutes. Mash with egg, garlic powder, butter, salt to taste. Place mashed potatoes in separate bowl.
- In pot, brown grown beef, then drain grease. Add Worcestershire sauce, onion, carrot, mushrooms, any other veggies, salt and Pepper.
- Combine beef broth and flour. Add to beef mixture.
- Put Beef mixture in 7 quart dish that will fit in the pressure cooker. Cover with potatoes. Cover with foil.
- Rinse instant pot. place pot on trivet and ad 1 1/2 cups water. High pressure 10 minutes. Then sprinkle with shredded cheese.