Are you an Instant Pot fan? Or, does your multi-pot or electric pressure cooker go by another name? We have been using this amazing appliance for many years and it really is a quick, great way to cook lots of different foods. Then, we got THE call and a tight deadline was set before us, and the Instant Pots in our kitchen were cooking constantly. (Full steam ahead, you might say.)
The goal was a healthy, delicious cookbook for the American Heart Association. We were thrilled and honored to write their cookbook! And now, we are “over-the-moon” and excited to announce the introduction of Instant & Healthy, 100 Low Fuss, High Flavor recipes for your Pressure Cooker, Multi-Cooker and Instant Pot.
The book is filled with current, flavorful recipes that taste great and are healthy. You will find low-fat, lower sodium dishes the whole family will enjoy and thanks to the pressure cooker, you will find fresh, real foods that are quick and easy to prepare. The electric pressure cooker shines as dry beans, whole grains, low fat poultry or meat and fresh vegetables cook quickly. It also means that each food develops a rich depth of flavor that you never thought possible. (Are you new to the Instant Pot world or are you filled with questions? We are teaching two classes on the Instant Pot at two locations in the Kansas City metro–Aug 21 and Oct 4. Check out the list of classes we are teaching this fall and register now so you don’t miss out.)
Want a sneak peek at a recipe from the book? These pork tacos are one of my favorites from the book and they are ideal for summer cooking. I love to use the pressure cooker when the temp outside exceeds 100° and it is just too hot to stand by the grill or heat up the oven. The pineapple flavor makes me think about my favorite tacos al pastor at a nearby restaurant. Then, top the tacos with cilantro and radishes from the garden and summer eating couldn’t be any better.
Pork Tacos with Pineapple Salsa
Serves 4
1 (8-ounce) can crushed pineapple in juice, well drained, reserving juice
1/2 medium fresh jalapeno pepper, seeds and ribs discarded, chopped and 1/2 medium fresh jalapeno pepper, seeds and ribs discarded, chopped, divided use
1/4 cup finely chopped red onion
2 tablespoons minced fresh cilantro and fresh cilantro leaves for garnish (optional) divided use
1 tablespoon fresh lime juice
1/8 teaspoon salt and 1/8 teaspoon salt, divided use
1 pound pork tenderloin, visible fat discarded, cut in half
3/4 cup fat-free, low-sodium chicken broth
2 medium cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crumbled
8 (6-inch) corn tortillas, warmed
2 radishes, thinly sliced
In a small bowl, stir together the crushed pineapple, 1/2 jalapeno pepper finely chopped, the red onions, minced cilantro, lime juice and 1/8 teaspoon salt. Set aside.
Place the pork in the pressure cooker. Add the broth, garlic, cumin and oregano. Add 1/4 cup reserved pineapple juice, the remaining 1/2 jalapeno finely chopped and the remaining 1/8 teaspoon salt. Secure the lid. Cook on High pressure for 7 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.
Lift the pork out of the liquid and place on a board. Cover and allow to rest for 5 minutes. Finely chop or shred the pork.
To serve, spoon pork onto warm corn tortillas, and spoon about 2 tablespoons salsa on each. Garnish each with radish slices and cilantro leaves, if desired.
** Recipe credit: American Heart Association Instant & Healthy, 100 Low Fuss, High Flavor Recipes for Your Pressure Cooker, Multi-Cooker and Instant Pot (Harmony, 2018)
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