Welcome to WholesomeTechLife, come join me for our very first blog post where we blend the art of wholesome living with the convenience of modern technology.
Today’s blog is all about cooking comfort foods with a twist. We will be using recipes that have healthier alternatives to unhealthy ingredients and we will be using an Instant Pot to cook. Today’s recipes are the beloved classics of Chili, Mac & Cheese, Stuffed Peppers, and Bone Broth. In today's fast-paced world, finding comfort in food often comes at the expense of our health goals. But what if I told you that you can enjoy the comforting flavors you love without the worry? Enter the Instant Pot – your kitchen's best friend for quick, nutritious meals. *Note - The cooking time does not include the time needed for the pot to build pressure and release its pressure. It takes approximately 20-30 minutes to build pressure and 20-30 minutes to release its pressure.
Supplies Used:
1. Instant Pot Chili Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
1 & 1/2 Pounds of Ground Beef
1, 15 Ounce Can of Diced Tomatoes with juice
1, 6 Ounce Can of Tomato Paste
2 Cups of Beef Stock
1 Chopped Red Onion
1 Seeded and Chopped Red Bell Pepper
1 Tablespoon of Dried Oregano
2 Teaspoons of Ground Cumin
1 Teaspoon of Smoked Paprika
2 Tablespoons of Chili Powder
2 Teaspoons of Kosher Salt
1 Teaspoon of Ground Black Pepper
1 Tablespoon of Minced Garlic
1 Tablespoon of Worcestershire Sauce
1 Seeded and Minced Jalapeño *optional
Sour Cream *optional garnish
Cilantro *optional garnish
Shredded Cheese *optional garnish
Instructions:
Step 1: Turn your instant pot to sauté and add the onions and peppers cooking until tender.
- 1 Red Onion and 1 Red Bell Pepper
Step 2: Add the meat and cook until browned.
- 1 & 1/2 Pounds Ground Beef
Step 3: Drain any excess grease.
Step 4: Add the following remaining ingredients and stir to combine.
- 1 Can of Diced Tomatoes
- 1 Can of Tomato Paste
- 2 Cups of Beef Stock
- 1 Tablespoon of Dried Oregano
- 2 Teaspoons of Ground Cumin
- 1 Teaspoon of Smoked Paprika
- 2 Tablespoons of Chili Powder
- 2 Teaspoons of Kosher Salt
- 1 Teaspoon of Ground Black Pepper
- 1 Tablespoon of Worcestershire Sauce
- 1 Tablespoon of Garlic
- 1 Jalapeño *optional
Step 5: Turn the instant pot to the chili or manual setting and cook for 18-20 minutes.
Step 6: Allow pressure to release for 10-15 minutes or quick release with the vent.
Step 7: Serve with sour cream, cilantro, and cheese.
2. Instant Pot Mac & Cheese
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients:
16 Ounces of Lentil Chickpea Macaroni Noodles or Regular Macaroni Noodles
4 Cups of Organic Chicken Broth
½ - 1 Cup of Grassfed Organic Milk
2 Tablespoons of Butter
1 Teaspoon of Garlic Powder
½ Teaspoon of Pepper
½ Teaspoon of Salt
2 Cups of Shredded Cheddar Cheese
1 Cup of Shredded Mozzarella Cheese
½ Cup of Shredded Parmesan Cheese
Instructions:
Step 1: Add the uncooked macaroni, chicken broth, butter, garlic powder, salt, and pepper to the Instant Pot.
Step 2: Put the lid on and set it to sealing. Cook on the manual high-pressure setting for 5 minutes.
Step 3: Do a quick release.
Step 4: Add the milk and then cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy.
Step 5: Season as necessary to taste.
3. Instant Pot Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Ingredients:
4 Medium Bell Peppers
1 Small Onion
1, 400-gram Can of Tomatoes
220 Grams of Ground Beef
2 cups of Cooked Rice (300 grams)
1 & ½ Tablespoons of Marjoram
1 Teaspoon of Salt
¼ Teaspoon of Black Pepper
2 Garlic Cloves
3 Tablespoons of Breadcrumbs
½ Cup of Water
Instructions:
Step 1: Rinse the peppers, cutting off the top parts and removing all the membranes and seeds.
Step 2: In a bowl, combine the finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs, and ½ can of tomatoes, without the juice. Then mix well.
Step 3: Fill each pepper with the filling.
Step 4: Add water and the remaining tomatoes, with juices, to the pot. Insert the steam rack and place the stuffed peppers onto it.
Step 5: Put the lid on and set it to sealing, then turn on the manual setting. Let cook for 8 minutes.
Step 6: Let the pressure release naturally, about 4 minutes, before opening the lid.
Step 7: Serve with shredded cheese *optional
*Optional: You can also add some ketchup to the tomatoes to make it thicker and richer.
4. Instant Pot Bone Broth
Prep Time: 30 Minutes
Cook Time: 3 Hours & 30 Minutes
Total Time: 4 Hours
Ingredients:
3 Pounds of Beef Bones
2 Pounds of Chicken Feet
1 Tablespoon of Olive Oil
1 Halved Crosswise Head of Garlic
2 Whole Cinnamon Sticks
3 Whole Star Anise
1 Teaspoon of Kosher Salt
1 Tablespoon of Apple Cider Vinegar
10 Cups of Cold Water or Enough to Come 1 Inch Below the Max Fill Line
Instructions:
Step 1: Add your bones to a large stockpot and cover it with cold water. Bring to a boil over high heat and simmer for 10-15 minutes before draining and rinsing with water.
Step 2: Set your Instant Pot to sauté mode on high heat. Once hot, add 1 tablespoon of olive oil and transfer beef bones in a single layer to the Instant Pot. Cook each side for 3-4 minutes or until brown.
Step 3: Turn off Sauté mode.
Step 4: Add the cinnamon sticks, star anise, bay leaves, salt, apple cider vinegar, and water.
Step 5: Put the lid on and set it to sealing. Set to manual high pressure for 3 hours.
Step 6: Once the three hours are complete, do a natural pressure release.
Step 7: Carefully strain your broth through a cheesecloth or fine mesh strainer.
Step 8: Add a couple of handfuls of ice to your beef broth to expedite cooling *optional
Until Next Time, take care and stay well.
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