Instant Pot Monggo Guisado

Lately I have been craving for some Simple but healthy dinner. 

Not having a lot time to cooks sucks sometimes so I'm glad 

I have the Instant pot for that. 

It makes everything so easy.

Made this Filipino Dish Monggo Guisado in the Instant Pot.

So so easy!

I cannot recommend it enough.

In just 20 minutes it was done!

Perfect with some Fried Bangus.

That I made in the Air fryer!

Here's the Link for the Filipino Instant Pot Cookbook.

( Filipino Instant Pot CookBook )

I got it from Amazon.

Let me know what you guys think!

xoxo

 

Weekend Cooking.

Happy Monday!!

How was your weekend?

I had a good weekend, of course full of cooking.

Which I love doing.

I made my favorite Filipino dish and dessert this weekend.

There's something about making a dish for the second time.

Sometimes it turns out better!

We had few friends came to our house.

So I had to make the Best/Favorite Dish!

It's been a while since I made this Oreo Stuffed Cookies.

I missed it!!!

( Oreo Stuffed Cookies )

( Ginataang Langka with Pork )

Can't go wrong with this Filipino dish.

It's sooo good!!

We also grilled some Pork on a stick.

I'm so glad the weather was good last weekend!

...And we made an Instant pot dish!!

I got this book few weeks back and Its so amazing.

You know, Instant pot is a little bit intimidating.

Using a step by step recipe book like this made me a little comfortable.

We made Pulled pork tacos!

It was amazing!

So excited to try the other recipes!

Have a great week.

xoxo

White Chicken Chili (Crockpot)

 

Winter is in full effect this Month. 

Its really cold! To be honest, I'm not used to weather like this.

It is Cold in Italy, but Snowing this much?? Not really.

I noticed how unpredictable Missouri Weather though. 

So we'll see. 

It's going to be snowing a lot this week so This Crockpot meal is just perfect. 

We love Chili!

But, this is our first time Making a White Chili!

It sounded so good so we gave it a try.

...And I'm obsessed!!!

Feel free to change the Toppings which ever one you like!

Let me know what you think!

Ingredients

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 24 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (I do one hot, one mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro chopped
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

TOPPINGS:

• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Instructions

• Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
• Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
• Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
• Remove chicken to large mixing bowl, shred, then return to slow cooker.
• Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
• Stir well and serve with desired toppings.
  
  

  

  
  

  

  
  

  

  
  
  
  

  Notes

  ** to thicken chili even more, mix 1 Tbsp of cornstarch into 2-3 Tbsp of milk/half and half/chicken broth or water.  Stir until cornstarch dissolves, then stir that mixture into the chili.  Cook until thickened to your liking.
  
  

  STOVETOP DIRECTIONS

  
  

  1. Cut chicken breasts into 3 pieces each, then set aside.
  2. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot.  Heat over MED heat and add onions.  Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
  3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.  Stir.
  4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  5. Increase heat to MED HIGH and bring to a boil.  Reduce heat to simmer.  Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.
  6. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

  
  

  INSTANT POT (PRESSURE COOKER) DIRECTIONS

  
  

  1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
  2. Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder.  Stir.
  3. Cube cream cheese and place on top of the chili.
  4. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
  5. Remove the chicken breasts to a plate or bowl and shred with 2 forks.
  6. Add half and half.  Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half, then return the shredded chicken and stir to combine. Serve garnished as desired.

  
  

  

  
  

  Which ever way you decide to make it, I'm pretty sure it will be good!

  
  

  
  

  

  
  Enjoy!!..And stay warm!
  
  xoxo-Jen
  
  

Instant Pot Sinigang

 

Hello Friends!!!

Remember the first Instant pot dish that we made?

( Instant pot brisket )

We love it so much, we thought it was amazing. 

I've been seeing this cookbook on facebook so I went ahead and bought it.

This recipe book has all the Recipes for making Filipino dishes in your Instant pot.

To veggies, to meat and everything you can think of.

The first dish I made is Pork sinigang!

It's perfect for the weather right now. 

I have been so curious how it would turn out.

The instructions was easy to follow and of course you can add or lessen the ingredients that are asked for.

All the veggies!

Over all, it was ahmaazing. 

I highly recommend this cookbook.

I know how you guys love my Sinigang recipe.

( Sinigang na Baboy )

If you want to try it with your Instant Pot.

I recommend this recipe book.

Here's the link for it.

I got it from Amazon.

 (The Filipino Instant Pot Cookbook )

Enjoy!!

xoxo

Instant Pot Brisket

 

I Finally Joined the Instapot and Airfryer craze. 

While we were in Italy I've been seeing a lot how everybody loved theirs!

I still love my Crockpot of course, but while its still not here its perfect time to try these!

My sweetest hubby got me these!

I'm so excited for all of the awesome food I will learn how to make.

We tried the Airfryer first and omg!

I don't think I'll ever make Fries in the oven ever again, It's the best!

Last Sunday, Since the weather was not good. 

We decided to use the Instapot, perfect time for it.

We picked Brisket for our first dish!!

To be honest, I still love the Crockpot and of course Brisket would

be amazing in the Smoker, but you guys..

This Brisket was amazing.

The Flavors was on point and the meat's tenderness was just right. 

Let me know what you guys think!!!

Instant Pot Brisket 

Ingredients

• 4 pounds beef brisket, trimmed
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 3/4 cup beef broth 

For the Rub 

• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground mustard
• 1/2 teaspoon ground cumin

For the BBQ Sauce

• 1 1/2 cup ketchup
• 1/2 cup apple cider vinegar
• 3/4 cup brown sugar
• 2 teaspoons onion powder
• 2 teaspoons ground mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 3 tablespoons molasses
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (or to taste)

Instructions

• In a small bowl, mix all the rub ingredients.
• Season the brisket all over with the rub. If you have time, let it sit in the refrigerator wrapped in plastic for up to 24 hours.
• In a medium bowl, mix all the BBQ sauce ingredients.
• Turn the instant pot/pressure cooker to "saute". Add the oil and allow it to get hot. Add the brisket to the pot and sear both sides for about 4-5 minutes or until golden brown. Remove the brisket from the pot and place it in a bowl or plate. Add the garlic and cook for about 1 minute, making sure the garlic doesn't burn.
• Press the keep warm/cancel button on the instant pot. Add the broth and with a wooden spoon or spatula scrape the bottom of the pot to remove some of the bits stuck at the bottom of the pot. Add the BBQ sauce. Return the brisket to the pot with any collected juices. Toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 75 minutes. *See Chef's Tips
• Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then do a quick release for the remaining pressure.
• Transfer the brisket to a cutting board. Cover with aluminum foil and let the meat rest for about 10 -15 minutes.
• Turn the instant pot/pressure cooker to "saute" and cook/reduce the sauce for 5 to 8 minutes, stirring a few times. Press the warm/cancel button.
• Slice the beef brisket against the grain and serve with the BBQ sauce. You can also return the sliced brisket to the instant pot making sure the slices are covered with the sauce (to prevent the meat from drying). Keep it warm until ready to serve.

Notes

• If your IP doesn't have a meat/stew option, choose "Pressure Cook" and set the timer.2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.4 to 5 pounds brisket: Cook on high pressure for 75 minutes.6 to 7 pounds brisket: Cook on high pressure for 90 minutes.
• If your brisket is too big, cut it in half so it fits comfortably into the instant pot.
• I cut my brisket into 2 pieces and seared it one piece at a time not to over crowd the pot.
• If your pressure cooker gets too hot after searing the meat, you can press the warm/cancel button before adding the garlic. The garlic will still get aromatic with the remaining heat.
• Ground mustard is the same as mustard powder or dried mustard.

I mean, look how amazing this looks!

It was so good too. 

Hubby approved Brisket.

Enjoy!!

xoxo