Pressure Cooker Chicken Florentine

I came up with this recipe after seeing a similar recipe for slow cookers.  

Frozen or fresh chicken tenders (I used 8)

Spaghetti

2 cans diced tomatoes (I used ones with celery and onion)

Garlic & oregano

Package of frozen cut leaf spinach

Place chicken tenders in cooker pot with 3 cups water. Salt and pepper, and add fresh or jar garlic and oregano. Pressure cook on for 12 minutes.

Do a quick pressure release and open pot. Cut chicken into bite sized pieces. Leave. cooking liquid in the pot

Add one of the cans of tomatoes. Break spaghetti in half and place in pot on top of chicken and tomatoes.



 Top with the second can of tomatoes. Make sure pasta is covered. Pressure cook for 9 minutes.

Do a quick release and open pot. Stir to separate pasta and add frozen spinach  as desired. Serve with parmesan or romano cheese.

Awesome Cinnamon Roll Steel Cut Oats!

I made this last night for a cold winter night dinner (10 degrees). I used my 4 quart Elite round cooker, but I could see this in my oval Technique 6.5 quart cooker as a potluck-style breakfast. The steel cut oats add a wonderful texture! Although it's healthy because of the oatmeal, I think I'd actually classify this as a "breakfast dessert." 
Thanks to Pressure Cooker Today for this amazing recipe!

Cinnamon Roll Steel-Cut Oats

4-Minute Pressure Cooker Mac & Cheese

Cold weather is here and comfort food is.....well......comfortable!
This 4-Minute Pressure Cooker Mac & Cheese recipe is adapted from several others seen in recent blogs. It's my own take and it's fast and delicious!

I use either my 6.5 quart Technique electric pressure cooker, or my 4 quart Elite round pressure cooker for this recipe. 

Ingredients:
1 box elbow macaroni (I personally like the Creamette Large Elbow Macaroni; 16 ounce box....any elbow macaroni will work, though)
1 cup milk
2 Tbs Frank's Hot Sauce
2 Tbs Yellow Mustard
2 Tsp salt
1/2 stick butter (1/4 cup)
Velveeta Cheese (1/2 of a 16 oz block cubed)

Add all ingredients EXCEPT cheese to the pressure cooker pot.
Add water to cover the mixture by about 1" and stir mixture. 
Seal and set cooker for 4 minutes. It will take about 10 minutes for most cookers to reach pressure and begin cooking. 
When the 4 minutes are complete, do a quick release. Be careful, as you may have some spray from the release valve. I release slowly until the spray has stopped, then more quickly. 
Add the cubed Velveeta and stir until melted. Add additional milk as needed.
Serve and watch it disappear!