Garlic Cilantro Hummus

This recipe is inspired by Trader Joes Cilantro and Jalapeño Hummus. It’s got a delicious kick, enhanced by the refreshing element of fresh cilantro.

This recipe will work fantastically with either canned or dry garbanzo beans (aka chickpeas). If you’re interested in starting out with dry garbanzo beans, we’ve shared precise instructions here. Note, it is strongly recommended to soak the dry garbanzo beans for ~8 hours and then pressure cook, as directed below.

Garlic Cilantro Hummus

• If starting with dry beans, allow 8-24 hours to soak the beans.

Step 1: Prepare Garbanzo Beans (Chickpeas)

Either:

2 (15 oz) cans garbanzo beans

OR:

To a quart jar, add:

1 1/2 cups dry garbanzo beans

Fill to the top with:

Water

Allow to sit for 8 hours (if longer, refrigerate during soaking).

After soaking 8(+) hours: to the removable insert of Instant Pot pressure cooker, add:

Garbanzo beans; soaked, drained & rinsed

1 qt water

Put the removable pot in pressure cooker and lock the lid in place. Select the "bean" cycle, or “manual,” and pressure for 45 minutes. Once complete, allow natural pressure release.

Step 2: Make Hummus

Place the work bowl and chopping/mixing blade attachment on the food processor base. To the work bowl, add:

~4 cups garbanzo beans (pressure cooked or canned, from step 1)

1 Tbsp fresh garlic, minced

1/2 cup fresh cilantro*

2 Tbsp jalapeño pepper, minced

4 Tbsp lemon juice

1 1/2 tsp salt

4 Tbsp water

Lock food processor cover in place, insert the pusher assembly and turn the machine on. Process for 20 seconds. Remove pusher assembly and cover, scrape sides and reassemble. Process for ~3 minutes, stopping to scrape sides as needed.

Transfer to 4 wide-mouth half-pint jars. Chill or serve immediately.

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Brenda’s tips:

• Serving size: 4 cups hummus

• Amounts of every ingredient can be tweaked for personal preference.

• Cilantro*: fresh herbs aren’t exactly consistent, so a reasonable way to measure is to loosely fill the measuring cup with rough chopped herbs.

• A blender can be used in place of a food processor to create creamy hummus.

• Hummus should be stored in the refrigerator.

• Serve with fresh vegetables, or as a spread, or with tortilla chips.

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Window to B’s kitchen . . .

HOW TO: Par-cooked Shredded Potatoes

Looking for a substitute for frozen shredded potatoes? This is it. And it’s choose your own adventure. That’s right, FOUR methods to par-cook the potatoes. I’ve listed them in the order of my preference.

Shredded frozen potatoes are already cooked before they go in the bag. The manufacturer par-cooks, shreds and flash freezes the potatoes. Then they’re funneled into bags, frozen again and shipped to the store. As a convenience item that maintains original nutrition and purpose, shredded frozen potatoes are great. Standard size bags are 1 pound, 2 pounds or 5 pounds.

We grow our own garden potatoes and live by amazing neighbors who farm hundreds of acres of potatoes, so we love the option of utilizing fresh potatoes in as many ways as possible.

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HOW TO: Par-cooked Shredded Potatoes

OPTION 1: Slow Cooker Baked

Cook time: 4 hours

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Slow Cooker Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 2: Pressure Cooker Baked

Cook time: 10 minutes pressure + 10 minutes natural release

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Instant Pot Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 3: Traditional Oven Baked

Cook time: ~1 hour

1, 2 or 5 lbs potatoes

• Wash and place in oven preheated to 350F

• Bake ~60 minutes

• Remove from oven, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 4: Par Boiled

Cook time: ~20 minutes

1, 2 or 5 lbs potatoes

• Peel skins from potatoes, leave whole or cut in half lengthwise

• To a large pot, add:

  1-2 cups water

  Prepared potatoes

• Bring to boil, stir once, cover and reduce heat to medium-low. Cook for 10 minutes.

• Remove from pot, cool to handling temperature

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

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Brenda’s tips:

• Serving size: 1 lb., 2 lbs., or 5 lbs.

• Each of these methods have their benefits, find the one that works best for your style

Creamy Chicken Chili

Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.

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Creamy Chicken Chili

To a large pot, heated to medium, add:

1 tsp oil

1/2 cup onion, finely diced

2 tsp garlic, minced

Sauté for 2 minutes. Add:

1 lb chicken, cut into 1/2” cubes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Cook for 5 minutes, stirring regularly. Pour in:

4 cups chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can corn

Simmer for 30-90 minutes. Stir in:

4 oz cream cheese

1/4 cup heavy cream

Serve hot with tortilla chips, garnish with:

• Avocados, diced

• Tomatoes, diced

• Cheese, shredded

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Brenda’s tips:

• Serving size: 4-8 servings

• Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)

• This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.

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Window to B’s kitchen . . .

Chipotle Rice Bowls with Barbacoa Beef

These Chipotle Rice Bowls with Barbacoa Beef are the perfect way to transform leftover beef roast into a new and delicious dinner. Inspired by the Barbacoa Beef at Chipotle, these rice bowls can be custom assembled to fit a variety of taste preferences. Brenda’s favorite combination inspired this recipe.

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Chipotle Rice Bowls with Barbacoa Beef

Step 1: Prepare Chipotle Purée

• Purée one can of chipotle peppers in adobo sauce

• Set aside 1 Tbsp chipotle purée to use in Step 2.

• Freeze the remaining purée, following the directions provided here.

Step 2: Prepare Barbacoa Beef

• Using leftover Beef Roast, prepare one batch of Barbacoa Beef.

• While the beef simmers, continue to Step 3.

Step 3: Prepare Chipotle Black Beans

• Using either canned or cooked dry beans, prepare one batch of Chipotle Black Beans.

• While the beans simmer, continue to Step 4.

Step 4: Prepare Cilantro & Lime Rice

• Using long grain white rice, prepare one batch of Cilantro & Lime Rice.

• While the rice cooks, continue to Step 5.

Step 5: Prepare Toppings

• Prepare:

• Lettuce, chopped

• Tomatoes, diced

• Corn, steamed

• Guacamole, homemade

• Salsa, homemade

• Sour Cream

• Cilantro, chopped

Step 6: Assemble & Serve

Layer in a bowl:

1. Rice

2. Beans

3. Beef

4. Toppings of choice

Serve hot.

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Brenda’s tips:

• Serving size: 4

• Inspired by the Barbacoa Bowls at Chipotle, these are great for a small family dinner or multiply the recipes to feed a crowd.

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Window to B’s kitchen . . .

Cilantro & Lime Rice

Adding a few key ingredients when making steamed rice can quickly transform it into a tangy side dish. This recipe for Cilantro & Lime Rice is designed to be made in a pressure cooker, or simply double the water to make it on the stove. However you prepare it, you’ll love this fast, tasty rice.

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Cilantro & Lime Rice

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp sugar

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully).

Add:

1 Tbsp fresh cilantro, finely chopped

1 Tbsp lime juice

Fluff together with a fork. Serve hot. 

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Brenda’s tips:

• Serving size: 4

• Recommended to use inexpensive long grain rice for this recipe

• The rice in this recipe can be prepared without an Instant Pot. For directions using other methods, refer to Brenda’s Rice Recipe

• This rice is a must for Brenda’s Chipotle Rice Bowls

Instant Pot Rice Pilaf

This is a delicious rice dish, great for accompanying Parmesan Chicken, Chicken Cordon Bleu, or any chicken dinner. Preparing it in the Instant Pot makes it foolproof and fast, so you can devote your attention to the other elements of your dinner.

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Instant Pot Rice Pilaf

*Prepare the 3/4 cups broken angel hair pasta before continuing recipe (technique recommended in Brenda’s tips below)

Select the “Saute” function on the Instant Pot (it will immediately begin to heat)

To the removable pot, add:

2 Tbsp butter

Melt butter, then add:

3/4 cups angel hair pasta, broken into ~1” pieces

Stir regularly as pasta begins to toast (~2 minutes), then add:

1 1/2 cups rice (uncooked)

Continue to stir for 2 minutes.

Pasta will begin to brown lightly, add:

2 1/4 cups water

2 tsp chicken bouillon

3/4 tsp salt

Select “cancel” to end the sauté cycle.

Cover with pressure lid, locking in place.

• Ensure it is set to “sealing”

Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice pilaf with a fork.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Technique recommended to break pasta:

  • Holding a small bundle of angel hair pasta, use your fingertips to break into 1” pieces:

    • Hold bundle firmly with non-dominant hand

    • Grasp pasta about 1” from other end with dominant hand, with the forefinger and middle finger cradling the pasta

    • By pressing the thumb into the gap between the forefinger & middle finger, the pasta held between will break but will be prevented from ricocheting

    • Continue until 3/4 cup broken angel hair is prepared, set aside

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Window to B’s kitchen . . .

How to break the noodles . . .

Vivan helping break the noddles . . .

Cooking Rice Pilaf in the Instant Pot . . .

Instant Pot Spanish Rice

A delicious basic Spanish Rice to accent any meal.

Leveraging the multi-function possibilities of the Instant Pot, this recipe is truly one pot.

*A word of caution* any time you start a recipe by sautéing in the Instant Pot, it is absolutely critical to deglaze the pot. Or when the pressure is released, you’ll lift the lid to find the bottom burned. As directed below, don’t forget to deglaze the pot!

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Instant Pot Spanish Rice

Select “Sauté” setting on the Instant Pot, add:

1 Tbsp oil

1/4 cup onion, finely diced

1 tsp garlic, minced

Stir while cooking, about 2 minutes.

Deglaze pot by adding:

1/2 cup water (or chicken broth)

**Make sure the entire bottom was deglazed, or else the rice will burn**

Immediately add:

1 cup chicken broth

1 1/2 cups rice

1 (15 oz) can crushed tomatoes

1 tsp chili powder

3/4 tsp salt

1/4 tsp ground cumin

Stir well to combine.

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Rice

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Fluff rice & serve hot.

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Brenda’s tips:

• Serving size: 4

• Adjust spices for personal preferences

• Recipe can be doubled

• This Spanish rice is a great side to:

  • Beef Enchiladas

  • Tacos

  • Beef Enchilada Skillet

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Boiling Start Yogurt is thick and creamy, and can be strained (removing the whey) to become Greek Yogurt.

Two MUST KNOW’s before you begin:

1. Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:

   • Whole milk: sweet, creamy flavor with enough tanginess to be yogurt

   • 2% or Skim milk: sharp flavor with aftertaste that can be a bit sour

2. Yogurt —- you’ll want Plain or Unflavored with live cultures:

   • ALL yogurt have live cultures - even the inexpensive brands

   • Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch. The extra whey will also provide the live cultures needed and can be substituted 1:1.

This is a step-by-step recipe to make Instant Pot Boiling Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt. 

My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.

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Instant Pot Boiling Start Yogurt (Thick Yogurt)

Clean and sterilize inner pot if needed.

To the inner pot of the Instant Pot, add:

1 qt (32 oz) milk

Select "Yogurt"

Press the "Adjust" button once, display should read “boil”

• Instant Pot will automatically start and begin heating the milk.

Cover with a glass lid or tinfoil:

• No official glass lid? Check your cookware collection for one that fits the inner pot

• Recommended - do not use the pressure lid:

  • yogurt doesn’t require pressurization and

  • the sealing ring retains aroma that may affect the final flavor of yogurt

About every 5 minutes, remove cover and whisk, stirring all along the bottom of the pot.

When machine beeps, remove cover, stir and check temperature using an instant read thermometer.

Desired temp: 180F to 183F

• If machine stops before milk reaches desired temp, use "Sauté" setting to keep heating, stirring & checking temp regularly.

Once desired temperature is reached:

• Fill sink (or large diameter pot) with a few inches of cold water

• Transfer inner pot to sink (do not allow any water into hot milk)

• Cool milk to optimal yogurt percolating temperature:

Between 95F to 110F

Return inner pot to Instant Pot and whisk in:

1 1/2 tsp yogurt with live cultures 

Cover with the glass lid (or tinfoil).

Select “Yogurt” (note: may need to press “cancel” once or twice before selecting “Yogurt”):

1. Display will read "8:00," adjust time if desired*

2. Instant Pot will automatically start and begin counting up from 0:00. 

3. When it reaches the total time, 8 hours later, display will read: yogt 

Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly and expect to see some natural separation of the whey. 

Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.

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Brenda’s tips:

• Serving size: ~1 qt or six 2/3 cup servings.

• Boiling Start Yogurt tends to be a thicker consistency than Cold Start. 

  • Boiling denatures the proteins, improving their ability to bond = thicker yogurt

  • Boiling start also shows a natural separation of the yogurt & the whey (yellowish liquid). For even thicker yogurt (Greek style) strain boiling start yogurt through butter muslin. 

    • See Window to B’s kitchen below for more…

• *Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts

• A few recommended resources if you want to understand yogurt better:

  • This Old Gal - Greek Yogurt

  • Cultures for Health - Yogurt Tutorial

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Window to B’s kitchen…

The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.

How To: Greek Style Yogurt

HOW TO: Greek Style Yogurt

Following directions in recipe, prepare:

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Note: Expect up to half of the finished products to be whey (the yellowish liquid that naturally separates from the yogurt). If you start with one quart of milk, you will end with roughly 2 cups yogurt and 2 cups whey. Consider multiplying the recipe if more yogurt is desired.

Once yogurt has completed it’s percolating time (8-9 hours), instead of directly transferring the yogurt to a storage container, follow these steps:

1. Drape and secure a butter muslin bag or cloth over a 2-qt water pitcher

   • There needs to be a few inches of clearance beneath the bag/cloth for the whey to gather in the pitcher

2. Carefully pour the hot yogurt into the butter muslin bag/cloth

3. Whey will immediately begin to drain through the butter muslin bag/cloth, while the yogurt stays in the bag/cloth

4. Cover pitcher and refrigerate, up to 12 hours for super thick Greek yogurt

5. After elapsed time, remove pitcher from refrigerator and carefully remove the butter muslin bag/cloth, full of yogurt, from the pitcher

6. Transfer the Greek-style yogurt into a storage container, or into individual serving containers, being sure to extract all of the yogurt from the bag/cloth

7. Pour the whey into a storage container

8. Store the Greek-style yogurt and the whey in the refrigerator

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Brenda’s tips:

• 1 quart milk results in 2 cups Greek-style yogurt and 2 cups whey, assuming refrigerated straining of 4-8 hours.

• Some great ways to use the whey, replace the milk/water in:

  • Pancakes

  • Brenda’s Favorite Dough

  • French Bread

  • …try any recipe with milk or water

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Window to B’s kitchen…

Instant Pot Cold Start Yogurt

Cold start is the fastest method and results in a delicious, though fairly soupy, yogurt. Perfect for use in some recipes calling for yogurt, such as coleslaw or chicken salad.

Two MUST KNOW’s before you begin:

1. Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:

   • Whole milk: sweet, creamy flavor with enough tanginess to be yogurt

   • 2% or Skim milk: sharp flavor with aftertaste that can be a bit sour

2. Yogurt —- you’ll want Plain or Unflavored with live cultures:

   • ALL yogurt have live cultures - even the inexpensive brands

   • Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch

This is a step-by-step recipe to make Instant Pot Cold Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt. 

My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.

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Instant Pot Cold Start Yogurt

Clean and sterilize inner pot, if needed.

To the inner pot of the Instant Pot, add:

1 qt (32 oz) pasteurized milk (any milk fat, whole milk recommended)

1 1/2 tsp yogurt (with live cultures) 

Whisk together, cover with the glass lid (or tinfoil)

• No official glass lid? Check your cookware collection for one that fits the inner pot, or use tinfoil

• Recommended—do not use the pressure lid:

  • yogurt doesn’t require pressurization and

  • the sealing ring retains aromas that may affect the final flavor of yogurt

Select “Yogurt”

1. Display will read "8:00," adjust time if desired*

2. Instant Pot will automatically start and begin counting up from 0:00. 

3. When it reaches the total time, 8 hours later, display will read: yogt 

Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly. 

Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.

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Brenda’s tips:

• Serving size: ~1 qt or six 2/3 cup servings.

• Cold Start Yogurt tends to be a thinner, milkier consistency than Boiling Start. 

  • Boiling denatures the proteins, improving their ability to bond = thicker yogurt

  • No boil results in delicious yogurt, but there is some loss of structure, making it runny 

    • See Window to B’s kitchen below for more…

• Brenda doesn’t recommend straining out the whey on Cold Start Yogurt. The yogurt consistency makes it difficult to cleanly separate.

• *Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts

• A few recommended resources if you want to understand yogurt better:

  • This Old Gal - No-boil Yogurt

  • Cultures for Health - Yogurt Tutorial

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Window to B’s kitchen…

The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.

HOW TO: Instant Pot Baked Potatoes

HOW TO: Instant Pot Baked Potatoes

• *This recipe is great for potatoes from the garden or grocery store.

• Use any amount of potatoes that fits within the removable bowl of your Instant Pot.

Prepare potatoes

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots

3. Trim the ends to allow steam to release: trimming the ends is effective and efficient, allowing the potato to evenly cook (fork pricks disrupt the cooking uniformity)

To removable bowl of Instant Pot, fitted with trivet, add: 

1 cup water 

Potatoes

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Manual" (high pressure)

• Adjust time to "10" minutes

Allow pressure cooker to complete cycle, then:

• 10 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Drain potatoes.

Serve hot or use in recipes requiring baked potatoes.

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Window to B’s kitchen…

HOW TO: Instant Pot Beets

HOW TO: Instant Pot Beets

*This recipe is great for beets from the garden or grocery store.

*Use any amount of beets that fits within the removable bowl of your Instant Pot.

Prepare beets

• Trim beet greens to 1"

• Do not trim root or peel beets at this time

• Rinse dirt from beets (no need for 100%)

To removable bowl of Instant Pot, add: 

1 cup water 

Beets

Cover with pressure lid, then:

• Adjust pressure release valve to "Sealing"

• Select "Manual" (high pressure)

• Adjust time to "20" minutes

Allow pressure cooker to complete cycle, then:

• 10 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Drain beets, then……

Peel

• Trim ~1/4" off crown of beet, removing the remaining green

• Trim root, including ~1/4" of lower beet

• Using finger tips, slide the skin from the beet

• Rinse peeled beet in water

Cut into slices or cubes

Serve hot.

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Window to B’s kitchen…

Instant Pot Steel Cut Oats with Berries

This is a delicious and incredibly filling breakfast or brunch.

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Instant Pot Steel Cut Oats with Berries

To the bowl of the Instant Pot, add:

1 cup steel cut oats

1 cup pineapple juice

1 1/2 cups water

2 Tbsp raisins

1/4 tsp salt

Cover with pressure lid:

• adjust pressure release valve to "Sealing”

• select "Manual" (high pressure)

• adjust time to "10" minutes

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release 

• Quick Pressure Release any remaining pressure

Remove pressure lid, stir in:

1 Tbsp chia seeds

1 Tbsp brown sugar

1/4 cup fresh or frozen raspberries

1/4 cup fresh or frozen blueberries

Cover with pressure lid and set to "Warm" until ready to serve.

Serve hot.

Recommended to serve with milk or half & half.

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 Brenda's tips:

• Serving size: 4

• Apple juice is a great substitute for the pineapple juice. Brenda generally uses frozen pineapple concentrate, allowing for one container to make many batches of oats.

• Amount listed above are recommendations and can be increased or omitted as desired for the following:

  • raisins

  • chia seeds

  • brown sugar

  • berries

HOW TO: Cook Dry Beans

HOW TO: Cook Dry Beans

Dry beans are less expensive and much easier to buy in bulk than canned beans. With a little planning, they are also just as easy to use. Here are a few standard methods to prepare dry beans for use in any recipe that calls for canned beans.

Note: 3/4 cup dry beans is roughly equivalent to one (15 oz) can

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3/4 cup dry beans, rinsed

2 cups water

1/4 tsp salt (add after cooking)

Pressure cooker . . .

In Brenda's opinion, the pressure cooker is an essential small appliance for someone who enjoys cooking with beans, as it efficiently prepares perfect cooked beans with little advance planning.

• Directions: add ingredients to the cooker's insert bowl, select the pre-set "bean" option or "manual" and adjust the timing for the type of bean. Allow natural release and you've got perfectly cooked beans to serve hot or add to any recipe.

Par-boil + cook . . . 

It takes a little more time, but dry beans can be pre-boiled and then simmered to be ready for use in place of canned.

• Directions: add rinsed beans and water to a pot, bring to boil, cooking for 10 minutes, and then reduce heat to med-low to simmer until done. Time differs by type of bean but expect 1 to 4 hours. Make sure pot doesn't boil dry.

Soak + add directly . . . 

Alternately, dry beans can be soaked overnight and added to recipes. Lengthen the recipe’s cooking time to adequately offset using the soaked beans in place of canned and they work just as well. Expect cooking time to be longer by 2 to 4 hours.

• Directions: add beans and water to a bowl, set aside for 8-12 hours. Drain and rinse. Add to recipe. Cook 2-4 hours. Additional liquid may be required. Test beans to ensure cooked through. 

Par-boil + soak . . .

This is another method for soaking, but faster. Basically you're speeding up the soaking process significantly.

• Directions: add rinsed beans and water to a pot, bring to boil, cooking for 10 minutes. Shut off heat and leave beans to soak for 1-2 hours. Rinse and add to recipe. Cook 2-4 hours. Additional liquid may be required. 

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Brenda’s tips:

• For recipes calling for multiple bean types, compare the cooking times. If similar, cook varieties together using any of the methods. If not, it's best to prepare them separately so that the beans retain their structural integrity.

• Beans will continue to "dry" as they are stored. This means that the water content continues to decline and it will take longer to revive the bean and for it to cook. If you know the beans you are using have been stored, consider the following when pressure cooking: 

  • Add 1 minute for every year in storage. 

    • Example: Black beans 8 years stored, add 8 minutes for a total of 28-33 minutes pressure.

• Stove or soak directions have flexible time tables.

• Eventually, beans do age though their shelf life is generally considered "indefinite." From the kindness of others sharing stored beans, Brenda has experimented and determined that dry beans stored longer than 20 years are extremely difficult to revive. So like all food storage . . . rotate dry beans for continual quality.

Instant Pot Refried Beans

Instant Pot Refried Beans

Combine in the bowl of a pressure cooker:

2 cups water

3/4 cup dry pinto beans

1/4 tsp garlic powder

1/4 tsp dried oregano

1/2 tsp dried onion

Pressure 45 minutes. Set to manual or adjust time using "bean" setting. Allow natural pressure release.

Drain approximately 1/2 of the cooking liquid.

Pour into blender. Add:

1/2 tsp salt

1/4 tsp pepper

1 T butter

Blend until smooth or desired texture is achieved.

Serve hot or refrigerate in airtight container. 

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Brenda’s tips:

• Serving size: Recipe makes the equivalent of one (16 oz) can.

• Recipe can be doubled.

• Blended beans will thicken as they cool, recommended to remove from blender immediately after blending.

• If you prefer bean chunks to a smooth blend, simply use a fork or potato masher to crush the beans. 

Pressure Cooker Texas Chili

Texas has its own chili? You better believe it.

Texas chili is bean-free chili. The first time I learned this I thought it was a JOKE. Chili without beans, are you crazy?! Growing up in the west, beans were pivotal to chilis. It wasn’t chili without beans.

Texans have a different perspective: chili with beans is not chili. Chili is all about meat and chili peppers.

Still think Brenda and I are joking? Here’s an article explaining the history of Texas chili.

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Pressure Cooker Texas Chili

Blend together:

1 (15 oz) can diced tomatoes

1/4 cup onion, diced & sautéed

1/4 cup bell peppers, diced & sautéed

1 jalapeno pepper, diced & sautéed 

Pour into bowl of pressure cooker. Add:

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/2 tsp cayenne pepper

2 T chili powder

1 tsp ground cumin

1 tsp brown sugar

1 (8 oz) can tomato sauce

1/4 cup water

Stir together, then add:

1/2 lb ground beef, cooked & drained

1 lb round steak or stew meat, uncooked

Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.

Serve hot garnished with:

Sour cream

Diced tomatoes & avocados

And don't forget the fresh cornbread.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure using a large pot and simmers for 4-6 hours.

• Or slow-cooker for 8-10 hours on low.

• Okay for beef to be frozen when added to pressure cooker.

• Substitute regular chili powder for chipotle chili powder if needed.

• Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.

• Serve with Brenda’s Sweet Corn Bread

Pressure Cooker Chili

Brenda is a fan of pressure cookers when time is a factor; something about mom life helped her to fully embrace the convenience of cooking things the easy way.

Although, if time is on your side, see the Brenda’s Tips section for how to cook this chili on your stove, or in a crockpot. You can also use dry beans in this recipe (Brenda looooves dry beans and would choose these over canned any day). She explains how to in the Brenda Tips section.

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Pressure Cooker Chili

Blend together:

2 (15 oz) cans diced tomatoes

1/4 cup onion, diced & sautéed

1/4 cup bell peppers, diced & sautéed

1 jalapeno pepper, diced & sautéed 

Pour into bowl of pressure cooker. Add:

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/4 tsp cayenne pepper

3 T chili powder

2 tsp ground cumin

1 tsp brown sugar

1 (8 oz) can tomato sauce

1/2 cup water

Stir together, then add:

1 lb ground beef, cooked & drained

2 (15 oz) cans beans (black recommended), drained & rinsed

Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.

Serve hot garnished with:

Sour cream

Diced tomatoes & avocados

And don't forget the fresh cornbread.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure but using a large pot and simmers for 4-6 hours.

• Or slow-cooker for 8-10 hours on low.

• Okay for beef to be frozen when added to pressure cooker.

• Substitute regular chili powder for chipotle chili powder if needed.

• Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.

• Brenda generally uses dry beans, pressuring: 1 1/2 cups dry pink or black beans, rinsed and 3 cups water. "Bean" setting for 25 minutes. Drain and replace canned beans in recipe above.

• Serve with Brenda’s Sweet Corn Bread

Rice

In the 2.5 years together we ate SO MUCH RICE. In our view, it’s the perfect side dish for most meals.

Today, Brenda’s showing us her 4 go-to ways to cook rice: on the stovetop, in an Instant Pot, in a Slow Cooker, and in the oven.

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Rice - Stovetop

In a rather deep pot, combine:

2 cups rice, rinsed

4 cups water

1 tsp salt

1 tsp butter

Bring to boil. Stir. Reduce heat to low. Cover. Cook 20 min. Fluff with fork. Serve hot.

 

Rice - Instant Pot (Pressure Cooker)

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice with a fork. Serve hot. 

 

Rice - Slow Cooker (Crockpot)

To the bowl of a slow cooker, add:

2 cups rice, rinsed

3 3/4 cups water

1 tsp salt

1 tsp butter

Cover with lid. Select "high" and cook 2 hours. Fluff rice with fork. Serve hot.

Rice - Oven

 In a greased casserole dish, combine:

2 cups rice, rinsed

4 cups water

1 tsp salt

1 tsp butter

Cover tightly with aluminum foil. Bake 350F for 45-55 minutes. Fluff rice with fork. Serve hot.

Alternate: Use boiling water and bake for 20 minutes.

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Brenda’s Tips:

• The serving size on a rice package often shows 1/4 cup dry. Brenda generally plans 1/2 cup dry per adult.

• Brenda fluctuates between using butter or olive oil, both work great.

• Brenda generally uses inexpensive long-grain rice. Rinsing the rice helps get great results every time.

• Steam is the most important element for great rice. That's why each of these recipes recommends a lid or cover while the rice is being cooked. If you remove the lid while it’s cooking, the steam will be released and the rice may not cook properly. 

• Brenda often uses basic rice as a side to round out dinner. Chicken broth or beef broth can be substituted or spices and herbs can be added to enhance flavor. Brenda will eventually share a few of her favorite methods.

• Ovens, slow cookers, pressure cookers, pots, and pans are not all consistent. You may find that you need to adjust cooking times slightly for perfect results. Brenda expects that you use her recipes + know your own kitchen = optimal deliciousness.