Zero Effort Chicken For Dinner

Between the humidity coming up from a storm in Mexico and the temperature gauge hovering around the century mark, cooking is the last thing I want to do, but with my surgery date now 10 days away, I know¬†that I will be making very few meals for the family due to movement restrictions, so I’m doing the deed today. ūüėČ

The pressure cooker is definitely a cook’s friend on days like this!¬† With this recipe you get a bonus of 2 recipes in one!¬† The chicken, plus a bonus flavorful chicken stock that I am using as the base for my cabbage soup.¬† Yum!

chicken-on-cutting-boardChicken is the universal meat from which can spring any meal.¬† My Mom’s go-to was the Zacky Farm’s Cut up Whole Fryer, seems like a good place to start, so that’s where I’ll start.¬† I’ll make it early today and then the¬†mood I’m in about an hour before dinnertime will determine how it ends up being served.

Zero Effort Pressure Cooker Chicken + Yummy Chicken Stock

  • 1 – 3 1/2 to 4 1/2 lb fryer chicken (cut up)
  • 2 TBLS Olive Oil
  • Zatarain’s Cajun Spice Mixture (Seasoned Salt)
  • 1/2 Medium Yellow Onion
  • 1 – Large Poblano Pepper
  • 5 Cloves Garlic

It should only take you 5 minutes to get all of the ingredients into the pressure cooker.¬† After that it’s pretty much set it and forget it!

  1. Set your pressure cooker to the “Brown” setting.
  2. Pour the Olive Oil into the pressure cooker pan
  3. Cut the pepper in half, remove the seeds and veins, then cut into about 1″ chunks and place into pan
  4. Peel and chop the onion into roughly 1″ chunks and add to pan
  5. Peel the garlic and add to pan
  6. Sprinkle the Zatarain’s seasoning on both sides of the chicken
  7. Place each piece of the chicken, skin side down (or on edge so skin is in contact with the sides of the pan) into the pan on top of the vegetables
  8. Allow the chicken to brown, undisturbed for about 20 minutes, then close the lid of the pressure cooker and set to cook under pressure for 30 minutes
  9. When cooking cycle has ended, allow the pressure to return to normal naturally

At the end of the keep warm cycle, release the lid and remove the chicken from the cooker to a large bowl.  It should be falling off the bones.  I take the time to remove the bones, skin and cartilage at this point and use a fork to do a gentle separation of the meat.

Leave the remaining vegetables and garlic in the pan with the meat drippings.  Skim ant visible fat and allow to cool.

If you aren’t using it immediately in another recipe, move the cooled Yummy Chicken Stock to a sealable container and refrigerate (up to 5 days) or freeze until ready to use.

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Pot Roast That’s Truly Drool Worthy

potroast2My Mom made an ok pot roast, but it was never a meal I looked forward to or asked her to make.¬† In fact, if I called home and heard pot roast was for dinner I’d stay at school late for a Del Taco run with the Walnut High School Cayuse Yearbook crew.

She’d grab a 7 bone (blade cut) roast at the grocery store, heat some vegetable oil in a skillet, coat each side of the meat in flour, salt & pepper, then brown it over high heat. After that she’d fill the pan up about halfway with water, reduce the heat to medium-ish, put the lid on and let it braise for about 2 hours.¬† When it came time to serve it there would be boxed mashed potatoes (my Mom didn’t do peel/boil/mash), and peas or corn.¬† My Dad used to smother it in ketchup.¬† Not sure what that said about her pot roast, but in my eyes, if you’re hiding the meat under¬†ketchup it’s a waste of the 2 hours she took to cook it.

huntsI never want to see a meal I have taken the time and effort to prepare covered in ketchup (unless it’s meat loaf or a hamburger…), so I’ve changed Mom’s prep a bit and come up with a pot roast that doesn’t make my husband suggest we eat out instead.

Drool Worthy Pot Roast

  • 3 to 3 1/2 pounds Boneless Chuck Roast (Because they will trim the excessive fat, I prefer to get it from the butcher case instead of grabbing a pre-packaged roast from the meat aisle)
  • 1 can (14.5 oz) Fire Roasted Diced Tomatoes (Tonight I used Hunt’s)
  • 6 Carrots peeled, and cut in half
  • 8-10 Small Red or White Potatoes
  • 1 large Onion, peeled and sliced thinly
  • 2 TBLS Olive Oil
  • 3 Bay Leaves
  • Any Garlic/Onion Spice Blend you prefer (I used Dangold Gourmet Collection Garlic & Onion Spice Blend)
  • Freshly Ground Black Pepper
  • 1 Cup Beef Broth
  • 1 TBLS Corn Starch dissolved in cold water (about 3 TBLS)
  • 3/4 Cup Bold Red Wine (Like a dark blend or Zinfandel – tonight I used Gnarly Head Authentic Black)
  • 3 TBLS Vanilla Extract
  • 2 TBLS Worcestershire Sauce
  • 3-4 TBLS Prepared Horseradish
  1. Set the pressure cooker to the Brown setting.
  2. Add the Olive Oil and brown the Roast for about 5 minutes per side.
  3. Remove the meat to a large bowl.
  4. Add the onions and cook until translucent (about 5 minutes).
  5. Add the Beef Broth, Vanilla, Wine, Worcestershire Sauce, Tomatoes, and the dry seasonings to the pressure cooker pan and stir until the mixture starts to bubble.
  6. Add the Bay Leaf and Carrots to the pan.
  7. Return the Roast and all of the juices to the pan.
  8. Spread the Horseradish on the exposed side of the Roast.
  9. Close the pressure cooker, lock and set to the highest setting (248¬į on mine)
  10. Once the pressure cooker reaches the cooking temperature, cook for 1 hour.
  11. When cooking is complete unplug the pressure cooker and allow it to come back to normal pressure (about 10 minutes).
  12. Open the pressure cooker, remove the Roast, Carrots, Potatoes, and Bay leaves.
  13. Turn the pressure cooker back on to the Brown setting.
  14. Stir in the corn starch mixture until it begins to boil and thicken.
  15. Cut the Roast into chunks and serve in a bowl with the carrots and potatoes (smash them with a fork) covered in the gravy.  If you have some French bread to dip in the sauce, serve that too!

I potroast3didn’t have any potatoes on hand, so we ate ours with some steamed Brussels Sprouts and a can of Bush’s Bourbon and Brown Sugar Grillin’ Beans.¬† The roast came out tender, moist and flavorful and my husband really enjoyed sopping up the gravy/sauce with the chunks of French bread!

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Steak & No Bake Baked Potatoes

It’s a hot, lazy Wednesday evening and I’m not in the mood to cook.

I’m looking for something to make for dinner¬†that:

  1. Won’t take a lot of time;
  2. Will satisfy post-basketball practice hunger;
  3. Won’t heat up the house more than the 89¬į day did already;
  4. Won’t make a huge mess in the kitchen; and
  5. Won’t interrupt my Girls Drinking Wine time

A quick review of items on hand resulted in a hearty dinner that satisfied my family and, bonus, took minimal effort on my part so I could enjoy a rare mid-week treat of girl time!

steakandpotatoesI pulled out¬†my handy (practically hands off) go-to kitchen saviors, my T-Fal Electric Pressure Cooker & cast iron skillet and dinner was well on it’s way to being made.

Baked Potatoes & Boneless Rib-Eye Steaks with Garlic Mushrooms

First, get the potatoes started:

  1. Wash 2 Large Baking Potatoes
  2. Put rack and 1 cup of water into the pressure cooker pan
  3. Place potatoes on rack
  4. Brush Potatoes with a touch of olive oil & sprinkle with sea salt
  5. Close and lock pressure cooker, set to cook on high
  6. Once pressure cooker reaches temperature, cook potatoes for 20 minute
  7. When cooking time is done, unplug machine and leave closed until your steaks are done

While the potatoes are cooking:

  1. Heat the cast iron skillet over medium-high heat;
  2. Place 6 slices of bacon in the pan and cook for about 4 minutes per side (give or take) until crispy but not over browned;
  3. Remove the bacon to a paper towel lined plate to drain.
  4. Salt and pepper 2 Boneless Ribeye Steaks on both sides & put in hot skillet;
  5. Add about 1 cup of sliced mushrooms, 1/2 tsp onion powder, 1 tsp garlic salt & pepper to the pan;
  6. Cook the steaks to desired degree of doneness while also stirring the mushrooms while they cook.  My husband likes his medium rare, so I cook them roughly 4 minutes per side at medium-high heat.

When the steaks are ready:

  • Turn off heat and immediately remove steaks from the pan;
  • Place steaks on a serving plate and mound 1/2 of the mushrooms on each;
  • Release the remaining pressure in the pressure cooker;
  • Place potatoes beside the steaks on plates;
  • Cut the potatoes open, butter generously, crumble 1/2 the bacon inside each potato and top with sour cream, salt & pepper.

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Ancho-Cherry Pork Chops

My husband loves pork chops.¬† I’m not a fan so I don’t cook them often.

He bought me a pretty necklace so tonight he’s getting pork chops ūüėČ

Pressure Cooked Ancho-Cherry Pork Chops

  • 4¬† Bone in Trimmed Pork Chops about 3/4 inch thick
  • 2¬† TBLS Coconut Oil
  • 6¬† Pieces Thick Cut Bacon
  • 1/2 Cup Frozen Dark Sweet Cherries
  • 1¬† Medium Pasilla Chili (Poblano)
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup Water
  • 1/4 Cup Fischer & Wieser Smokey Ancho Cherry Sauce
  • Salt & Pepper
  1. Set¬†the pressure cooker to “Brown” and add the coconut oil
  2. Seed and chop the chili into small pieces
  3. Using kitchen shears, cut the bacon into about 1″ chunks
  4. Add the bacon and chili to the pressure cooker
  5. With the lid open, let the bacon brown and the chili soften (about 8 minutes)
  6. Add the frozen cherries and stir until they defrost
  7. Stir in the apple cider vinegar and water
  8. Sprinkle both sides of the pork chops with salt and pepper
  9.  Brush both sides of the pork chops with he Ancho-Cherry Sauce
  10. Layer the pork chops into the pressure cooker then close and lock lid
  11. Set machine to high
  12. When pressure cooker reaches temperature, cook for 10 minutes
  13. Unplug machine and immediately release the pressure with manual release button

To serve:¬† Put a¬†scoop of rice or quinoa in the center of the plate.¬† Pile some of the drained Braised Red Cabbage (yesterday’s recipe) on top of the rice/quinoa then place a pork chop on top of the cabbage.¬† Spoon some of the cooking juices, cherries, chilies and bacon onto the pork chop and serve immediately.

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Pressure Cooker Braised Red Cabbage

Those of us who were raised in the 1970’s remember the infamous Brady Bunch episode where, trying to imitate Humphrey Bogart, Peter Brady repeatedly said (misspellings intended), “Pork Chops and Apple Shauce, that’s schwell.”¬†¬† I’m playing with a new pork chop recipe tonight and despite the expectation of mashed potatoes and, yes, apple sauce, there is no way I’ll be¬†serving that boring¬†combination!

I tossed around ideas for different types of cold coleslaw, carrot slaw and even considered going the sauerkraut route, but none of those seemed hearty enough to accompany the Smoky Ancho Cherry Pork Chops I have in mind.  I grabbed some red cabbage, Granny  Smith apples, aged balsamic vinegar and started tossing things into the pressure cooker.

Pressure Cooker Braised Red Cabbage

  • 1 Medium Head Red Cabbage (chopped)
  • 2 Large Granny Smith Apples (chopped)
  • 2 TBLS Coconut Oil
  • 2 TBLS Balsamic Vinegar
  • 4¬†TBLS Honey
  • 2/3¬†Cup Apple Cider Vinegar
  • 2/3 Cup Water
  • 3¬†tsp Allspice
  • Salt & Pepper to Taste
  • 1/4 Cup Golden Raisins (Optional)
  1. With lid open, pre-heat the pressure cooker on the “Brown” setting
  2. Add the coconut oil and chopped apple and stir about 1 minute
  3. Add half the cabbage and stir to coat with the oil
  4. Sprinkle the Allspice over the contents of the pan
  5. Stir in the remaining cabbage
  6. Stir in the 2 TBLS balsamic vinegar
  7. Add the water and apple cider vinegar to combine
  8. If you are adding the raisins, do so now
  9. Close and lock the lid
  10. Set pressure cooker to 194¬į (Medium-High)
  11. When it comes up to temperature, cook the cabbage for 10 minutes
  12. At the end of the cycle, unplug and allow to sit for 10 minutes
  13. Release rest of pressure and remove cabbage to a serving bowl
  14. Adjust sweetness with more honey or allspice as needed

Can be eaten hot or cold.

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Chicken Under Pressure “Mamba Style”

I’m not feeling a lot of inspiration to create today, but have some chicken in the freezer, plenty of citrus on the trees, dry goods and spices in the cupboards, so dinner shouldn’t be a big ordeal.

I’m employing my handy dandy pressure cooker¬†so I can make dinner ahead and not have to worry about it during all of the pre-final game Laker festivities honoring The Black Mamba,¬† Kobe Bryant that I’ll be glued to tonight, tissues close at hand.

Chicken Under Pressure “Mamba Style”

  • 6 Frozen Boneless-Skinless Chicken Thighs
  • 2 TBLS Extra Virgin Oil
  • 1 Chicken Bullion Cube
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Ground Allspice
  • 2 tsp Dried Tarragon Leaves
  • Juice of 2 Small Ripe Lemons (About 1/4 Cup)
  • Zest of 2 Small Lemons
  • 1 Cup Water
  1. Turn the pressure cooker on to “Brown” setting
  2. Pour 1 TBLS of the Olive Oil into the bottom of pan
  3. Put frozen chicken into pan to begin defrosting
  4. Add the bullion cube then sprinkle 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the top of the chicken
  5. After 3 minutes turn the chicken over
  6. Sprinkle the remaining 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the other side of the chicken
  7. Brown for another 3 minutes then turn chicken over one more time
  8. Grate the lemon zest into the pan (on top of the chicken)
  9. Squeeze the juice from the zested lemons into the pan
  10. Add the Water and close & lock the pressure cooker
  11. Set to medium – high setting and, when pressure cooker reaches temperature, set time to cook for 10 minutes
  12. When cooking is completed unplug the pressure cooker and allow to sit, without releasing pressure, for 10 minutes.
  13. After rest time, release the pressure and remove the chicken to a covered dish

 Lemon Artichoke Risotto

  1. Add enough water to the reserved liquid in the pressure cooker to equal 3 cups.
  2. Add 2 Cups Dry Arborio Rice
  3. Set pressure cooker to Rice setting
  4. When cooker reaches desired temperature/pressure, cook rice for 9 minutes
  5. When cycle is complete unplug and release most of the pressure but do not unlock or open machine
  6. After 10 minutes finish releasing pressure and unlock/open pressure cooker
  7. Add 1 jar quartered Artichoke Hearts in Water (drained)
  8. Grate the zest from one medium lemon into the rice
  9. Stir in 1/2 Stick Butter
  10. Stir in 1/4 to 1/2 Cup grated Parmesan Cheese
  11. If desired, add more heated chicken broth to make the rice creamier
  12. Keep covered until ready to serve with the chicken

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Fall Off the Bone Beef Ribs

My husband loves a meaty beef rib, but our grocery store rarely has them and, if they do, they have been previously frozen.  So, you can probably guess, I was pretty excited to find a single slab of freshly cut beef ribs while grabbing some last minute Easter dinner supplies this past Sunday.

We eat pretty healthy during the week, so¬†it’ll be¬†a surprise tonight when he gets a weekday treat of a hearty meal of meat and potatoes.

Fall Off the Bone Beef Ribs

  • 2¬†Pounds Beef Ribs cut apart at the bones¬†(6-8 Bones)
  • 3 Blood Oranges – 2 peeled/1 sliced (with skin on)
  • 1 Granny Smith Apple, cut into 8 pieces
  • 1/4 Medium Yellow Onion, chopped
  • 2 Cans Stoli Ginger Beer
  • 1/4 Cup Lower Sodium Soy Sauce
  • 2 Cloves Garlic chopped
  • 2 TBLS Olive Oil

Prepare the ribs

  • With the lid open, heat the pressure cooker to the Brown setting
  • Put the oil, garlic and chopped onion into the pressure cooker and¬†cook until onion becomes translucent (about 5 minutes).
  • Add the sliced apples, the 2 whole/peeled¬†blood oranges, the sliced orange (with peel on), the soy sauce and the entire contents of both cans of ginger beer.
  • Cook until mixture comes just to a boil.
  • Place the sectioned ribs into the pan – they do not need to be completely submerged.
  • Close and lock the lid.
  • Set to cook on high pressure.¬† When pressure is reached, cook ribs for 50 minutes.
  • When the cycle is complete, unplug the pressure cooker and allow the unit to return to equal pressure for about¬†15 minutes, then manually release the remaining steam and open the lid.
  • Using tongs, remove the ribs (the meat should be barely holding on) to a 9 x 11 Pyrex baking dish.

ribs2ribs3ribs1Prepare the sauce for the ribs

  • Using a fat separator (see how to video here) with the¬†stopper firmly pushed into the spout, pour the remaining juices from the pressure cooker pan through the strainer/lid.¬† If strainer becomes too full, take it off the cup portion and throw the contents of the strainer away – you don’t need them anymore.¬† Continue straining the juices until the pressure cooker is empty.¬† I strain mine twice (by pouring from separator back into the cooking pan then re-straining) to catch any chunks that might have been missed.
  • Pour contents of fat separator into a small saucepan.
  • Over medium high heat, bring juices to a low boil.
  • Add 1/2 tsp Dried Red Pepper Flakes.
  • Add 1/2 Cup Packed Brown Sugar.
  • Combine 3 TBLS Cornstarch with just enough Cold Water to make a smooth syrup.
  • Whisking constantly, slowly pour the cornstarch mixture into the boiling juices.
  • Return to a full rolling boil (whisking constantly) and then allow to boil for 1 1/2 to 2 minutes then remove from heat.

Finish the ribs

  • Using a ladle, pour a generous amount of the sauce (but not all of it) over the ribs in the pan.
  • Cover the pan with foil and put ribs in the oven on low heat (250¬įF) until you are about 30 minutes from eating.
  • When you are about 30 minutes from eating, remove the pan from the oven, remove the foil and turn oven temperature up to 450¬įF.
  • Return the uncovered ribs to the oven and bake about 10 minutes to allow the sauce to adhere more solidly to the meat.

I’m serving the ribs with garlic mashed potatoes and carrot/pineapple slaw.¬† Heat the reserved sauce in the microwave until warm and bring to the table to¬†serve with the ribs.

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Simple Sweet Potatoes

whippedsweetpotatoesUsually when I make my mashed or whipped sweet potatoes, I go through the whole peel, chop, boil routine that takes a lot of time and effort.

Yesterday I got my Easter dinner stated a few hours later than I usually do and the pressure (no pun intended) was nowhere near what it would have been because I knew I had my time saving secret weapon in the bullpen!  Another reason to LOVE my new T-Fal electric pressure cooker!

Steaming, instead of dry pressure cooking on the rack, while I prepared our main dish saved me more than an hour in prep time.  That alone was worth it, but the resulting creaminess of the potatoes allowed me to remove some of the higher fat ingredients I normally would have used to whip them in to submission using my stand mixer.

Super Fast & Easy Whipped Sweet Potatoes

  • 2 Large Sweet Potatoes (or Yams)
  • 2 Cups Water
  • 1/4 Cup (1/2 Stick) Butter
  • 3 TBLS Brown Sugar (Light or Dark)
  1. Pour water into bottom of pressure cooker pan and place open steamer basket inside
  2. Wash your sweet potatoes and prick the skin a couple of times with a fork
  3. Place sweet potatoes into the steamer basket and close/lock the pressure cooker
  4. Set pressure cooker to high and, once it reaches temperature, cook for 30 minutes
  5. When timer sounds unplug the pressure cooker and set it aside to come back to normal pressure naturally while preparing the rest of your dinner.
  6. When you are 10 minutes from serving your dinner, open the pressure cooker and remove the potatoes to a medium sized bowl.
  7. The potatoes should be so soft that you can easily slide the peels off without need of any tool/utensils.
  8. Place the butter and peeled potatoes back in the bowl and, using a fork (you won’t need anything more – trust me!) whip the two together until the butter melts.
  9. Stir in the brown sugar and cover until you are ready to serve.
  10. If you want to kick them up a bit, add a pinch of nutmeg and/or cinnamon.

These are so creamy that they could easily be cooled and serve to a baby just starting table foods, but can be hearty enough to accompany turkey, ham, beef, pork or the salmon patties I rested on top.

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This Sauce Has Balls

saucehasballsMy husband, although his Mother was 100% Italian, doesn’t care for¬†much sauce on his pasta.¬† I, on the other hand, love a thick meaty sauce, no matter what style noodle (even gluten free) we are eating.

I’m in the mood for spaghetti which means sauce that’s nice and meaty, with extra spicy balls for good measure.¬† Just the way I¬†like it. ¬†ūüėČ

Hearty Pasta Sauce with Balls

  • 1 lb¬† Fresh Ground Pork Sausage
  • 1 lb¬† Fresh Ground Sirloin (90/10 or 85/15)
  • 1 1/2 TBLS Salt-Free Garlic & Herb Blend Seasoning (Mrs Dash or McCormick Perfect Pinch)
  • 1 tsp Ground Black Pepper
  • 2 tsp Dried Oregano
  • 2 tsp Crushed Red Pepper Flakes
  • 1 TBLS Garlic Powder
  • 1/4 Cup Grated Parmesan Romano Cheese
  • 1 TBLS Olive Oil
  1. In stand mixer, combine the pork and beef.
  2. Add the spices and cheese and mix until well combined.
  3. Pre-heat 1 TBLS Olive Oil in the pressure cooker pan. Set the machine to the Brown.
  4. Remove 1/2 of the meat mixture from the bowl and place in pressure cooker pan set to Brown.  Cook with the lid open, stirring to break the meat up, for 5-7 minutes then remove and drain off the fat.
  5. Replace pan on pressure cooker base and set to the Brown setting.
  6. Add the following to the pan, in order:
  • 1 TBLS Olive Oil
  • 3 Stalks Celery, finely diced
  • 1/2 Medium Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 Cloves Garlic, chopped
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Black Pepper
  1. When pressure cooker returns to temperature, cook for 6-8 minutes until vegetables are soft and onions are translucent.
  2. While vegetables are cooking, add 1 egg to the reserved half of the uncooked meat.  Form inch to inch and a half balls and set aside.
  3. Add 1 Can (6 oz) Tomato Paste to the vegetables, stirring until combined.
  4. Add 2 Cans (14.5 each) Diced Fire Roasted Tomatoes (with the juice) and stir well.
  5. Return the cooked meat to the pan.
  6. Add 1 Cup Good Red Wine (If you wouldn’t drink it, don’t cook with it!)
  7. Stir and add the meatballs to the pan.
  8. Close the pressure cooker, set to high and cook the sauce for the full 10 minute cycle.
  9. Let the pressure return naturally then serve over cooked pasta with garlic bread.

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Creamy Poblano Chicken Soup

chickenpoblanosoupAfter another Southern California winter week with temperatures over 80 degrees, I was looking for any excuse to make soup.¬† Today the Santa Ana Winds blew in and dropped the temperature to a “Brisk” 69 degrees so I rushed to get the pressure cooker and Vitamix working so I could enjoy my favorite¬†cool night meal:

Creamy Poblano Chicken Soup

  • 2 Roasted Poblano Peppers
  • 1 Roasted Sweet Potato (or Yam)
  • 1 Roasted Small Yellow Onion
  • 1 TBLS Olive Oil
  • 32 oz Chicken Stock (I use Emeril’s)
  • 4-5 Cloves Garlic Finely Chopped
  • 8 oz Cream Cheese (Room Temperature)
  • 1 lb diced chicken breast
  • 2 Cups Shredded Colby & Monterey Jack Cheese
  • Freshly Ground Sea Salt & Pepper to taste
  1. Roast the sweet potato in the pressure cooker for 15 minutes on high.  Remove and set aside.
  2. Using the Brown function on the pressure cooker, roast the Poblano peppers, the quartered onion and the garlic in the olive oil for 10 minutes after the cooker comes up to temperature.  Remove from pan when done.
  3. Add the chicken to the pressure cooker pan and again set it to the Brown function.  Cook the chicken for about 10 minutes, or until just cooked through.
  4. Remove the seeds and stems from the peppers.
  5. Add peppers, onion, sweet potato, garlic, 1 Cup of the broth, and cream cheese to the Vitamix container.  Process on low to medium speed until well combined and smooth.
  6. Add the chicken to the Vitamix container and process on the low setting until chicken shreds and is no longer in chunks.
  7. Pour contents of Vitamix container back into the pressure cooker pan.  Add remaining 3 cups of stock, the shredded cheese.  Stir until well combined.  Taste and adjust the seasoning if desired.
  8. Close the lid of the pressure cooker and select the Stew/Soup function.  After the machine reaches cooking temperature, cook for 10 minutes.
  9. When cooking is complete, release pressure, stir and serve soup while hot.

Serve with buttered toasted sourdough croutons, a dollop of sour cream and sliced avocado if desired.

**Vegetarian Option:¬† Don’t add the chicken if you would like to serve this as a side or keep it meat-free.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood