I’ve been using my electric pressure cooker almost every day. I’m trying to convert all of my husband’s favorite labor intensive recipes into pressure cooker recipes and I’m trying to cook more often to refill our freezer. The beauty of the electric pressure cooker is that all the cooking takes place inside of it so it’s a one-pot prep, cook, and clean meal and dinner is on the table in 35 minutes.
Since he’s a meat eater and I’m a vegetarian, I have to go by his taste buds when it comes to meat dishes, so most of our recipes that feature chicken, beef, or fish will be mild. He’s more about the fresh veggies and meat than spicy hot, burn your tongue, tastes so many like.
This mild white bean and chicken chili recipe only takes about 35 minutes from start to finish in the pressure cooker. But you’re rewarded with a soup that tastes like you’ve simmered it for hours. The chicken nearly shreds itself and is infused with the chilies and cumin by the end of the cooking time.
My son thought this was too salty. For him I’m use 5 cups of chicken stock and one cup of water or use 6 cups of no- or low-salt stock. You may want to adjust yours the same if you’re salt sensitive our you want to have more control at the table.
A mom and wife, Connie blogs about entertainment, going green, products, technology, DIY home remodeling and decor, and more. She's an animal lover and lives in the Pacific Northwest near Seattle, WA.
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