Chipotle Shrimp or Chicken Quesadillas- 8 min in pressure cooker

To this day this is one of my husbands favorites!! So yummy... with a little kick


Grocery List

• chicken and/or shrimp
• garlic olive oil
• favorite teryaki sauce
• 1 lemon
• minced garlic
• 1 can chipotle chili peppers
• jack & cheddar shredded mix
• cilantro
• green onions
• tortillas
• guacamole
• sour cream
• salsa

Step 1: Make Marinade

In blender mix

• 1/2 C Olive oil
• 1/2 C teryaki sauce
• juice and zest of one lemon
• 2 tsp. minced garlic(if not available just use garlic salt)
  
• chipotle chili's (for mild add two- for HOTT add whole can)

Step 2:
Let meat or shrimp soak for as long as possible before cooking (if using shrimp be sure to strip shell and tail before marinading.

Step 3: Depending on which meat you have chosen cook accordingly with marinade.

• chicken from frozen tenders-8min breasts-10 min from raw tenders-4 and breasts-8 (let pressure drop naturally and then proceed to cute or chop or shred the chicken into small pieces for quesadilla.
  
• Shrimp is actually best cooked in a pan. just seer till pink within chipotle sauce.
• Steak could be used as well but that's better to cook on a grill and cook the sauce in a pan then combine later in the quesadillas.

Step 4:
Mix onion and cilantro sauce if desired to stir in with finished
Blend together-

• 1/2 C of cooked chipotle marinade
• 1/2 bunch of cilantro( leaves only)
• 5-6 green onions

Step 5:
Butter up your tortillas and place them on your griddle, add your cheese, and you chipotle mix of choice! Enjoi! Don't forget your yummy condiments and Mexican rice to serve on the side.

Another successful meal! Yay!

Chicken Bacon and Lentil Soup

Grocery List

• 3Chicken Breasts or 6 Tenders
  
• 2 Cups Diced Onion
• 4 Cloves Diced Garlic
• 4-6 Strips Bacon
• 8 Cups Chicken Broth
• Mexican of Fajita Seasoning
• 1 1/2Green Chile Salsa
• 2 T Dried Parsley
• 1/4 C Mirin (Wine Substitute)
• 2 T Lemon Juice
• 2C Diced Carrots
• 2 Cups Green Lentils (RINSED)
• 2 tsp salt

Directions -

1. In pressure cooker cook chicken (here for directions)
   and shred
2. Brown Bacon in pan and cut into small pieces (do not drain Grease)
3. Add: Onions and Garlic and Saute 2 min or until onions are clear
   
4. Add: Chicken Broth
5. Start water boiling and add rest of ingredients (including chicken)

Once Boiling place on pressure lid and pressure on high for 10 min.

Remove from hea and let pressure drop on its own.

Add salt and Pepper to the taste and Enjoy!

Dried Beans - The Basics Of Pressure Cooking

Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the beans. See more information about how beans are classified and how that relates to cooking times and digestability, and why some beans are more difficult to digest than others. Find recipes for beans and other legumes.

Step By Step Directions

As a general rule, beans should be soaked at least 4 hours before cooking. Rinse the soaked beans before pressure cooking. Add enough water, or use a flavoring liquid, to cover beans by 2 inches, but do not exceed the 1/2 fill rule. Add 1-2 tablespoons oil or fat (cooking oils, butter, lard, bacon drippings) to minimize foaming. Taste and adjust seasoning, adding salt, pickled condiments and acidic ingredients such as tomato-based products, citrus, or vinigars, after the beans are cooked. Lock the lid in place and cook at 15psi (or adjust as needed for non-standard cookers) according to the following chart guidlines. In all cases, beans should be finished using the natural release method.

Cooking Guidelines for Dried Beans

Name Photo Characteristics and Uses Soak Time Adzuki, Aduki Adzuki are small, vivid red beans with a slightly sweet flavor. Originally from Asia, its name means "little bean" in Japanese. They are easier to digest than most beans due to a very low fat content. No 8 minutes Anasazi This revived ancient heirloom bean is related to, and similar in size and shape to pinto beans, but sweeter and more flavorful. Use in any recipe that calls for pinto beans. It holds its shape when cooked. Very digestible due to 25% less complex sugars. Mottled burgundy/white markings fade when cooked. min. 4 hours 8 minutes Black Turtle, Tampico, Venezuelan, Mexican Black, Spanish Black A staple of Latin American and Caribbean cuisine, these beans have a strong, earthy, almost mushroom-like flavor and soft floury texture. They're are best combined with assertive flavorings min. 4 hours 12 minutes Black Eyed Peas Black-eyed Beans have a good aroma, creamy texture and distinctive flavor. These beans are characterized by a small black eye and they are really a type of pea originally from Africa. No pre-soaking needed, they are easily digested. Traditionally served with rice and greens. Celebrate New Years with a dish called Hoppin' John. No 10 minutes Canellini, Fazolia, White Kidney Bean These taste like the great northern or navy bean but are longer and fatter. Excellent in bean salads, Italian minestrone, soups with tomato, or simply served warm with a splash of olive oil, fresh minced rosemary and a dash of black pepper. min. 4 hours 12 minutes Cranberry Bean, Borlotti Beans, Shell Bean, Christmas Bean Cranberry beans are rounded with red specks, which disappear on cooking, similar to the pinto bean but more delicate, nutty flavor. Commonly used in Italian soups and stews. min. 4 hours 10 minutes Flageolet The French make good use of this small, creamy bean, often serving it with lamb. Substitutes: great Northern beans min. 4 hours 12 minutes Fava, Broad Bean, Windsor Bean, English Bean, Horse Bean Blanch beans in boiling for a minute then plunge them into cold water to peel off the thick, brown skin before cooking. To avoid this tedious and time-consuming chore, look for pkgs labled "skinless". Huge, substantial beans with a creamy texture; nutty, sweet earthy flavor. Use in soups, or pur�e into pat� like hummus with rosemary, olive oil, garlic, lemon and fresh herbs. Try with blanched cauliflower pieces, vinegar, olive oil, chopped red onion, olive oil and balsamic vinegar. Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up. min. 8 hrs or over night 4 minutes Cook these beans at 8-10psi and use the natural release method Garbonzo, Chickpeas, Ceci Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. These round beans are high in fat, keep their unique shape when cooked, and they are usually pale yellow in color, but they can also be found in red, black, and brown. Mild and sweet flavor with good protein and iron. Add to salads, soups, and pasta dishes. Pur�e into hummus with tahini with garlic, lemon juice, sea salt and olive oil. min. 8 hrs or over night 20 - 25 minutes Great Northern Also called white kidney beans, these beans have a smooth texture, and delicate flavor and can be substituted for canellini or Navy beans. Use in Italian style soups and pasta dishes. Substitute for garbanzo beans in hummus. min. 4 hours 12 minutes Lentils, Green, French, Spanish Brown, Dal Lentils, Black Beluga Lentils Colors Range From Green, Brown, White, Yellow, Red, Coral, Black. French Red Lentils Spanish Brown Lentils Black Beluga Lentils Very versatile Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings or other foods in combination with robust, zesty sauces. Unlike dried beans and peas, there's no need to soak them. mild and simple lentils and rice Dal is an Indian word referring to all dried legumes and also the dishes made from them. Lentils are rich in protein, carbohydrates, fiber, and low in fat. Before cooking, always rinse lentils and pick out stones and other debris. The most delicate lentils are the peppery French green lentils. The mild brown lentils are the most common variety and hold their shape well after cooking, No 7 minutes (can easily turn mushy if overcooked) Kidney, Rajma, Mexican Bean A large, kidney-shaped bean with a subtle sweet flavor and soft texture that keep their shape during cooking. Used in Southwestern dishes and bean salads. min. 4 hours 12 minutes Lima Bean, Baby Green, Fresh or Frozen Lima Bean, Butterbean, Madagascar Bean Large beans with a buttery flavor and starchy texture. Caution: loose, large skins can clog pressure cookers. Great for hearty soups and stews with vegetables. Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up. min. 8 hrs or over night 3-4 minutes Cook these beans at 8-10psi and use the natural release method Mung, Mungo, Mung Pea, Green Gram A major player in Indian and Chinese dishes. Easy to digest, these beans do not hold shape well, but they are: great in stews or served over rice. min. 4 hours 9 minutes cook these beans at 8psi Navy, Yankee Bean, Pearl Haricot, Boston Navy Bean These beans were named for their large role in the diet aboard U.S. Navy ships during the late 19th Century. Small white ovals; mild flavor with powdery texture. Makes great soup, chowders, and bean pot recipes. min. 4 hours 10 minutes Peas, Whole Dried garden peas. Called soup peas in the U.S., and mushy peas in Great Britain. Use in soups and stews. min. 4 hours 6 minutes Peanuts, Groundnuts, green/raw, shelled or in the shell A legume, also known as earthnuts, goobers, goober peas, jack nuts. Add 1/3 cup salt per pound, use other spices and seasons as desired. No 45-50 minutes; with a 45 minute cool down in the brine Peas, Split Green & Yellow Green Split Peas Yellow Split Peas Yellow peas are milder than green, both have a grainy texture and do not hold their shape. Great for soups, puree half of the cooked peas for a creamier texture. No 10 minutes Pigeon Peas, Gandules Most often it's found in its dried form. But it's delicious fresh, it has been discovered in Egyptian tombs, and it is important to the cuisines of India where it's known as arhar, tur, toor, or tuvaram. The pea ranges from red to white, from brown to black. Interestingly, pigeon peas have a reputation for being slightly narcotic...possibly accounting for especially deep naps after dinner.... min. 4 hours 9 minutes Pink, Chili Beans Small, pale, pink-colored; rich, meaty flavor with a slightly powdery texture, these are related to the kidney bean. Turns reddish brown when cooked. Used in Mexican-American dishes, and often featured in chili and western barbecues. min. 4 hours 10 minutes Rattlesnake A pinto bean hybrid, the rattlesnake bean gets its name from the way its bean pods twist and snake around the vines and poles. These beans are great for chili, refried beans, soups or casseroles. Substitutes: pinto bean OR chili bean OR red kidney bean. min. 4 hours 8 minutes Pinto Pintos are medium ovals with an earthy flavor and powdery texture. They tend to be mushier when cooked than pink or red beans. Their dappled, bicolor appearance changes to brown when cooked. A favorite for Mexican dishes. min. 4 hours 12 minutes Red Beans Used in traditional Southern cooking, and often combined with rice. Also compliments the flavor and color of corn pasta, either plain and simple or hot and spicy. min. 4 hours 10 minutes Scarlet, White, Black Runner Beans Scarlet Runner Beans These large beans are very flavorful, and they work well in salads or as a side dish. min. 4 hours 12 minutes Small Red Beans, Mexican Red Bean These dark red beans hold their shape and firmness when cooked. Similar to red kidney, but smoother in taste and texture. They can be substituted for any of the colored varieties and used in soups, salads, chili and Creole dishes. min. 4 hours 10 minutes Soy, Soya Beans: Beige Or Black They come in two kinds, beige and black. Sweet, nutty flavor, and touted for health benefits, these beans are hard to digest,and they are the hardest of all dried beans. Soak over night in the refrigerator. min. 8 hrs or over night 35 minutes

Thanks To Miss Vicki For Chart

Chicken Enchilada Soup - Pressure Cooker Or Regular

Yields - 5-7 servings
Time to prep and Cook - 15 min
Time to devour... faster than you can say
supercaligfradgilisticexpialidosheous!!

Grocery List:

• Brick of Cream Cheese
• 2 C Half and half
• 1 Can whole Kernel Corn
• 2 Large cans Las Palmas Green Enchilada Sauce
• 1 can Mild green diced Chiles
• 8 Chicken Tenders
• 1-2 C Minute Rice(depends on how thick you want it. I do 1 1/2)
  

Instructions-

1. Melt Cream Cheese in pressure cooker with half and half
2. Add all other ingredients once cream cheese is melted and stir around
3. Once steam is heavy enough, place lid on and cook at full pressure for 10 min.
4. While cooking make a few Quesadilla's to dip and eat with your delightful soup!
5. Once time is up Let pressure drop naturally.

and Bon Enjoy!!

Thanks to my Mother'n Law for sharing the wonderful original recipe!!

White Chille with Chicken (upon request) - Crock Pot & Pressure Cooker

Upon Request
I am posting
THE BEST CHILLE IN THE WORLD.

White Chille

I have yet to convert this fully to a pressure cooking recipe...
but I will repost it once I have!!

Grocery List

• 3 Cans White Beans
• 2 Large Cans Chicken (if using pressure cooker just use frozen chicken tenders.)
  
• 1/2 tsp Cumin
• 1 tsp Oregano
• 4 tsp Cilantro
• 2 Garlic Cloves
• 1 Large Onion
• Sour Cream
• White Cheese (your family's favorite)

Instructions

• In Pressure Cooker Onion and Garlic and add all spices and chicken. Cook at full pressure for 8 min. or with no pressure cooker simmer in pan for one hour.
  
• In Crock Pot - pour in beans and chicken mixture and cook 3-6 hours.

Once complete serve in bowls with dollop of sour cream and cheese on the top!!

Enjoy!!

Stuffed Bell Peppers - Pressure Cooker

Servings - 5-6(depends on size of bell peppers)
Prep - 10 min
Cook Time - 5 min

Grocery List -

• Green Bell Peppers 5 or 6 (try to find flat bottom bell peppers)
  
• 1 1/2 lbs Ground Beef
• 1 Onion Diced
• 1/2 tsp minced Garlic
  
• 1 14oz can tomato sauce
• 1 can whole kernel corn
• 2 C cooked rice
• 1 TBSP worcestershire sauce
• 2 tsp your favorite fajita or Mexican Seasoning
• Salt and Garlic Pepper to the Taste

Instructions

1. Slice tops of bell peppers empty out seeds
2. In Fry Pan BROWN Ground Beef, and Onions. Stir in Tomato Sauce, Water, Corn, Garlic, Rice fajita or your favorite mexican seasoning, and Worcesteshire Sauce. Season to the taste with S&P and Garlic Salt
3. Place Peppers upright on Trivet in Pressure cooker with 1 C of water on bottom of pan.
4. Spoon beef mixture into bell peppers. Bring water to boil and pressure at 2nd Red Ring for 5 min.
5. Drop Pressure under cold water. Serve and Enjoy!!