Make It Easy Monday

My introduction to the pressure cooker came about 30 years ago when one of my podmates, a reporter who covered a lot of rural Illinois, was telling me about the hot water he was in with his wife.

An avid outdoorsman, he caught a snapping turtle and was cooking it in the pressure cooker. Unfortunately, he hadn’t removed the turtle from the shell and the resulting pressure build up blew the lid off the pressure cooker. And blew turtle all over the kitchen.

His wife was not pleased.

Knowing I was a cook, he then shared the proper method for prepping a turtle for the pressure cooker. I won’t go into details. It’s not pretty, and it involves nails.

I haven’t been tempted by a pressure cooker since.

So, like a turtle, I had my head in my shell for the past 18 months as blog and food writers would go on about the joys of the pressure cooker.

All I could think about was turtle spatter on the ceiling.

Reminder that things change a lot in 3 decades.

It was fellow Fairview resident and Vegan Cheers founder who dragged me into the moment. Lisa Rose hosted a pressure cooking class at Whole Foods Co-Op. Suitably impressed, I did some research and found the Instant Pot.

It meets my criteria of a multi-purpose device – meaning it needs to be more than a one-trick pony. The Instant Pot can saute, slow cook, pressure cook, make eggs, cakes, etc.

The first experiment was to make a bone broth. This is a rather tiresome exercise even in the slow cooker. It takes me from 4 to 8 hours. The whole house smells like chicken soup. Not a bad thing. But it’s like living above a restaurant. A whiff is fine. A couple of hours is OK. Go to bed and wake up the next morning – not good.

The Instant Pot made beautiful broth in less than 2 hours. I was officially impressed. (This is not a paid post, BTW).

Next up, chicken salsa verde. Why? Because on Mondays my daughter has tennis practice. And she’s starving when she gets home. And because I drive her there and back, so I’m not home to make dinner.

This is easy-peasy. Chicken thighs, some seasonings, and salsa verde go into the pot. Less than 30 minutes later, dinner comes out of the pot. You can serve with tortillas, rice, as a salad. You get the idea.

So my lesson has been learned. Don’t let your past dictate your future. And clean out your cupboards when you find a new device (say, bye-bye rice cooker).

XOXOXO

marnie

marniemead@gmail.com

Print Recipe
Salsa Verde Chicken
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Place the chicken in the Instant Pot or pressure cooker. Add the cumin, paprika, and salsa verde.
  2. Set cooker to high pressure for 25 minutes or on the Instant Pot press the meat or poultry button.
  3. When the chicken is done cooking, quick release the pressure or allow it to naturally release (can take 10 to 20 minutes). Release the lid. Shred the chicken in the pot with two forks. There will be a lot of liquid in the beginning. Allow to cool for about 15 minutes before seerving.
  4. Season with salt and black pepper, to taste. Serve with tortillas, rice, use in burritos, quesadillas, tacos, salads, etc.
  5. You can make ahead and freeze.
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