Mashed Potatoes

There's no picture because well (burp...)

I had an event tonight that I was asked to bring 20 lbs of mashed potatoes.

Did I mention 20 lbs in 12 minutes???  And it was only 12 minutes because my pc wasn't large enough for all the potatoes at once.

I bought 2 bags of red potatoes. Washed them.  Cut out the eyes.  Then cut in 1/4 and 1/3 depending on the size of the potato.  I was looking for about 2 inch chunks.  In 1 cup of chicken broth, I cooked for 6 minutes on high pressure. Quick release.  Dumped into an extra large bowl.  Filled the pc up again and did the other half.  While the 2nd half was cooking, I added 1/2 cube butter, 1/2 block cream cheese, and 1 cup heavy cream.  Then I used my potato masher and mashed the heck out of those poor spuds.  Seasoned with garlic pepper, salt and celery salt.  I then transferred to a crockpot.  I repeated with the other pot of potatoes, used the other half of the butter, cream and cream cheese and voila! 20 lbs of mashed potatoes in 12 minutes.

I LOVE MY PC!!

Yumioli ravioli soup

It's finally cooling down in Texas...well I'm still wearing capris and sandals, but it's cool enough to eat soup.

We were invited to eat dinner with another family from church a few weeks ago, and this is my attempt to recreate the amazing food she served us.

Yumoli Ravioli Soup

1/2 lb sausage (sweet Italian or hot..we used hot because it's us)
1 c chopped onion and celery
2 cups julienned carrots
1 can seasoned tomatoes
4 cups beef broth
1 pkg frozen ravioli
4 cups chicken broth

Brown sausage and onion and celery.  Add carrots, tomatoes, ravioli and beef broth.  Pressure on high 4 minutes.  Natural release.  Add chicken broth after cooking.  This just made more soup because I plan on having soup for lunch most of this week.

Someone doesn't have an appreciation of cheese...but I do!

Adventures in Green Chile

Otherwise know as Melanie uses every small appliance she has ever owned!

Growing up in the southwest, I know September means Hatch Green Chiles.  Oh the amazing wonders this little green thing can create.  So when I noticed I could get an entire case of Hatch chiles for only $20 through Bountiful Baskets, I was all over that!  I now have enough processed chile to last me a good long time.

The beauties arrive into my posession!

One entire day was devoted to roasting.  Basically I used the Pioneer Woman's directions on how to do this How to Roast Green Chiles  She is amazing and makes this very clear.

I got this amazing recipe from my lovely niece Shanon. it looks like it came from Food.com... I multiplied it by 10, and added 6 cups of shredded carrots.  But instead of following the directions I kind of went in a pressure cooker direction because that's what I do.

This lovely smelling pot full of yum was half of my X10 ingredients, pressured on HIGH for 6 minutes, quick release.

And then it went into the blender to become  smooth and uniform.

Did I mention I used every small appliance I own?  including the roaster because it was big enough to hold all of my sauce.

I ended up with 24 half pint jars, and 5 quart size bags frozen flat in my freezer.  And that was only half the case of chiles. The other 7 gallon size bags of roasted chile was packaged 4 chiles per bag, frozen flat.

So now I have a freezer full of yumminess, and 2 dozen jars of amazing green sauce to do with as I please... but there were still 2 bags needing to be peeled (yes I am drawing this project out... lucky for me I have an extra fridge outside to use for all my food projects.

 So today I was thinking about chile rellenos.  Don't you think about rellenos often?  I saved this recipe to my pinterest board a few years ago, and decided Today was the Day!  I will use the last of the chiles and make some Rellenos! This is the recipe I used for inspiration.

Chile Rellenos Casserole

Recipe Adapted by Winner Dinners/Origin Unknown
Serves 6

3 7-oz. cans whole green chiles
1 pound cheddar cheese, grated
1 pound jack cheese, grated
4 eggs
1 13-oz. can evaporated milk
3 tablespoons flour
1 teaspoon salt
1 6-oz. can tomato paste

Wash the chiles, removing the seeds, and dry on paper towels. Grate the cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now. In a medium-sized casserole dish, approximately 8 x 11 (9 x 13 is too big), layer 1/2 of the chiles, all of the cheddar cheese, the remaining chiles, then all of the jack cheese. Separate the eggs. Beat the yolks and add the evaporated milk, flour and salt, beating until frothy. Beat the whites separately for about a minute. Combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed. Pour the egg mixture over the chiles and cheese. Bake at 300 for 1 hour. Then spread the tomato paste over the top. Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes before serving.


 But it makes a full size casserole, and the man I live with is not a big chile fan...he will placate me by eating what I put on the dinner table in front of him, but he's not willingly going to choose this on his own.  Thus my dilemma:  I want this, but I don't need a whole casserole by myself.  So the solution was obviously make it in muffin tins!  And add bacon, because well BACON.



** I ACTUALLY ENDED UP USING12 EGGS, 4 FOR EACH MUFFIN TIN. I just mixed the eggs, flour and milk and salt in the blender and poured it over each.

you have to look closely to see the bacon bits.  Trust me they are there...

After 20 minutes this is what I have... 3 dozen mini relleno muffins, all that yummy goodness just waiting for breakfast, or lunch  or mid morning snack or mid afternoon snack...I somehow think these will not last as long as I had planned... Oh well, such is the plight of AMAZING mii relleanos with bacon!

This is where I was supposed to post the picture of those cute little rellenos topped with sour cream, but somehow they just disappeared... I will go put some more on a plate, just for blog post purposes...

please pretend my plate does not look like I just licked it off before adding more...

Clean it out Vegetable Soup

You have to trust me that my kitchen smells AMAZING.  Every few days I decide my diet is going to be healthier, I will add more vegetables and good stuff to my eating.  And then dinner happens or date night or Krispy Kreme lights up the "HOT" sign.  I am a work in progress.  But that being said, I now have lunch prepared for today and the next 5 days or so.  

Clean it out Vegetable Soup

1 frozen chicken breast

2 c shredded carrots

1/2 head cabbage

4 red potatoes

2 bell peppers

2 jalapeno peppers

2 onions

2 tsp minced garlic

2 tsp green curry sauce

3 c beef broth

Chop chicken with cleaver (it was really frozen!)  Add carrots.  Core cabbage, chop coarsely. Cut your potatoes into quarters. Seed and chop bells and jalapeños. The jalapeños add just the perfect kick to this soup.  Chop onion into chunks.  Add garlic and curry on top of this massive pile of chopped vegetables.  Pour broth over the top.  PC high 12 minutes.

Mine is creamy style because as I was cleaning out the vegetable drawer I noticed some cream cheese in there... so I added it after the cooking and stirred it into the hot soup for the creamy wonderfulness that it adds.

(btw this is the 2nd week in a row to make a variation of this soup, which is why I had 1/2 a head of cabbage just waiting to be used.)

is 10:30 to early for lunch??

Yippee-ki-yay-casserole

The stars at night are big and bright, deep in the heart of Texas...

The Cowboys say "yippee-ki-yay"  deep on the heart of Texas.

Like any fabulous Texas grandma, I have taught parts of this classic price of music to my grands.  Just enough to annoy their parents.  It makes my heart sing when they sing.

So tonight my young adult came home with Texas shaped pasta, so of course we had to eat something Texan. 

The cast of characters

1 pkg Texas pasta

3 bullion cubes (2 chipotle and 1 cilantro)

4 cups water

1 can wolf brand chili without beans

1 cup shredded cheese

Method:

Place pasta and bullion in PC, cover with water.  Low pressure for 4 minutes, quick release.  Add chili and cheese.  Stir.  I enjoyed mine with a dollop of sour cream and we ate it along side blackened salmon.

Yummy Brussel Sprouts

So I made just a veggie…
I cooked up some bacon just to brown it a bit

Whole bag of Brussel sprouts (costco size bag) sprinkled with garlic & parsley sea salt
Crumbled Bacon

For my water -
1 TBSP minced garlic
Tomato & Chicken bullion (I found this in the Mexican section of Safeway)

ON my PC it was 5 minutes at High Pressure steam
about 2 minutes of natural release but then I just quick release

Turned out soooo yummy

I love brussel sprouts, especially love I have them in less than 10 minutes!

I don't have pic - next time

Red Lentil and Carrot Soup with Roasted Chickpeas

This delicious soup is adapted for the Pressure Cooker and my families taste- original stovetop recipe can be found here.

For the chickpeas:
2 can of chickpeas (drained)
Cumin
Paprika
Coriander
Drizzle Olive oil
Ckuole dashes Chipotle Smoked Tobasco (or red chilli flakes... whatever you've got)
Crushed sea salt

For the Soup:
5-7 peeled and chopped Carrots
1 large diced onion
2Tbs garlic
1/2 Tbs Cumin
1 Tbs Parsley
Salt
Pepper
1 cup Red Lentils
8 cups chicken stock

For the Chickpeas: Preheat oven to 400. Mix chickpeas and all other ingredients together in a bowl, drizzle with the olive oil, salt according to taste. On a foil covered cookie sheet, roast for 40-45 min, stirring halfway through.

For the soup:
Saute the onion and carrots in the olive oil (be generous with the oil) (PC setting:sear/brown) for 8-10. Add the garlic and continue for another two minutes. Add the remaining seasonings and let them get fragrant for 1-2 more minutes. Add the lentils and the chicken stock. Close the pc and cook on high for 20 min.

Next time, I think I'll try a curry twist and double the red lentils, and hopefully have an immersion blender. I think this would be great as a blended soup. The pc literally obliterated the lentils, which is good because my husband doesn't care for them much, but me and the kids are huge fans. Meat can be added- I just didn't want any tonight and am not yet sure what kind would pair best. 

Variations on a Theme

So my dear friend sent me a package the other day.  It had two boxes of that lovely Knorr seasoning cubes that my market here doesn't seem to carry (If they do, I sure can't find it!).  And my sweet daughter-in-law called and talked about making beans at her house.  So I knew I needed a pot of beans.  But who wants to wait to soak overnight and all day to cook?  Not me!  So I chose a time when my adult daughter was gone.  She still does not eat beans.  I know, it's a sure sign I failed in the way I raised her.  Or she just doesn't like beans.  Either way, today I am making beans!

I pretty much followed Char's recipe below, only I had Great Northern Beans instead of pintos.  And we are carnivores, so I had to add sausage to the pot.

30 minutes on high with natural release, and then I thickened the juice with a little bit of dehydrated potatoes.   Char was right, they are the best beans ever!

Frogmore Stew

My intentions were good. I took a before picture...then we ate dinner and I forgot to get a picture of the finished product before it was consumed. 

This is also known as 'Lo-Country Boil'.  Whatever the name, we call it delicious.

6 red potatoes cut in half 

2 chicken thighs

3 Cajun sausages

3 ears corn on the cob

10 oz frozen medium size shrimp, cleaned, uncooked

1/4 c Old Bay seasoning

3 c chicken broth 

Brown chicken in a little butter.  

Layer in pressure cooker as follows:

Potatoes

Chicken

Sausage (poke the casing to keep from splitting during pressure)

Shucked corn broke in half

Old Bay

Chicken broth

Pressure on high 4 minutes.  Natural release for 8 minutes, quick release after that.  While waiting for the natural release, sauté the shrimp in a little butter in a separate pan until shrimp is just barely pink.  Open pc cut sausage and chicken into bitesize peices and add the shrimp sausage and chicken to the pot.  Serve in bowls with some rolls on the side.  (Broth is for flavor and cooking, it's too salty to actually eat as a soup).  Enjoy!

Easy Sausage Rice

We eat this meal quite a bit...it's quick and filling.  My issue is I keep forgetting to take a picture of it. But tonight I removed the fork out of my mouth in order to take this photo.

It's very adaptable to families of all sizes. My mother used to feed the masses with 5 cups of rice, but we have downsized significantly so I only used 1 1/2 c rice, which fed the 3 of us and had enough leftover for a lunch later in the week.

Sausage Rice

1/2 lb hot sausage (we like hot, but any flavor will do.  This was Owens brand)

1c chopped celery (3 stalks)

1 envelope Lipton chicken noodle soup mix

1 1/2 c long grain rice

3 c water

Using brown setting, brown the sausage in the pressure cooker.  Add celery, soup mix, rice and water. Mix once.  Lock on lid, push rice button.  If your pc does not offer a rice setting, high pressure 6 minutes.  Natural release for 5 minutes and quick release the rest.  Serve with a green salad and if you are my husband, applesauce, because everyone knows if your meal has rice in it, it must be paired with applesauce.  I don't understand it, but I have learned over the past 29 years when to put the applesauce on the table.

Best Beans Ever!

 

I like a good bowl of pinto beans, but I usually have to add lots of stuff once they are cooked to give them the flavor I like.  Until now!  I found this recipe on Pinterest and it was a keeper!

 

2 cups dry pinto beans (1 lb)

6 cups water

1/2  medium onion chopped

2 garlic cloves minced

1 Knorr's Chipotle cube

1 Knorr's Cilantro cube

1 tsp oregano

1 Tbsp Olive Oil

Salt

 

Put all ingredients in pc.  Cook on high pressure for 45 min.  Allow for natural release.  If you like your juice thicker, stir 2 tsps. cornstarch into a little water to dissolve.  Stir into pot. 

 

*Chipotle and Cilantro cubes are found at Walmart in the Hispanic food section.  They make all the difference in the flavor. 

Easy Peasy Ribs!

So in the past, every time I made ribs it was a fail!  They fell apart, they were burnt, they didn't taste good.....you get the picture.  So I was very nervous about trying them again in the pc, but I gave it a whirl!  Holy bbq sauce!  They were awesome! 

1 had one rack of ribs and cut them in half.  It was more a snack than a whole meal.  I rubbed it with a mixture of equal parts of brown sugar, garlic salt, onion salt, paprika.  I salt and peppered both sides before spreading the rub on.  I let them sit for about 10 min while I set up the pc. 
Put ribs in a steamer above 2 cups water.  Cook on high pressure for 30 min.  Quick release to check for doneness.  Lay ribs on cookie sheet and spread your favorite bbq sauce (mine is Sweet Baby Rays Hickory Brown Sugar) on both sides.  Broil 7-10 min in your oven on both sides.  Delish!

Creamy Italian Pork Chops

My first post!  So I got a pressure cooker because I was "pressured" by Melanie to get one.  And boy do I like playing with it.  Here is my latest test dinner.

4-6 boneless pork chops
1 can of cream of chicken soup
1 8 oz pkg cream cheese
1 pkg zesty Italian dressing mix
1/2 stick butter
1 Tbsp apple cider vinegar (optional)
1 Tbsp oil
1/2 c milk or water

Brown pork chops in the oil on the brown setting in your pressure cooker.  Add the soup, dry dressing mix, milk or water, butter, cider vinegar.  Bring to high pressure and cook 8 minutes.  Natural release for 10 min then quick release.   Cut softened cream cheese into chunks.  Open PC and add cream cheese.  Stir until melted through.   Pork chops will be very tender and you have lots of sauce/gravy. Serve with rice or mashed potatoes.  (The apple cider vinegar gives it a little zing).

Pork chops become pork salad

 

Pork chops in the preassure cooker? Yes!  Aside from a lesson learned about trying to brown my chops on too high a heat, and learning that yes, my smoke alarms work very well thankyou...  So because we have the late meeting schedule I wanted to do as much as I could before church.  I marinated my chops overnight in a ziplock bag with a cup of Paul Newmans light sesame ginger dressing.  I just left the bag of meat/dressing in the fridge overnight.  I removed a chop and used a paper towel to blot up some of the dressing before browning in olive oil in a skillet.  Watch that you don't turn your heat up too high, or you too will find yourself testing your own smoke alarms!  After browning, I put the chops back in the fridge until after the meetings were over.  Once we returned home, I placed the chops on my steamer basket and used 2 cups of chicken broth to high pressure for 8 minutes, natural release for 10 minutes and then quick release the rest.  The leftover broth now infused with pork will make the start of a wonderful stew or soup.  And while the pork was cooking, I was assembling this:

2 cups of iceberg lettuce, 1 c fresh spinach, 2 boiled eggs, chopped, 1/2 c chopped cashews.  Chopped sweet bell peppers, tomatoes, bacon bits, fresh parmesan and croutons.  I added some wild rice, sliced the pork chops and drizzled with balsamic vinegrette.  The man I eat with did not add the vinegrette, and he enjoyed it just fine.  I'm going to call this dinner a success!

Melanie's Creole Buttah Chickee

As I was lookng for something to cook in my pressure cooker a few weeks back, I came across this recipe for Indian Butter Chicken

http://www.pressurecookingtoday.com/2014/04/pressure-cooker-indian-butter-chicken/

It was good, but we have not eaten a lot of indian cuisine, so the flavors went in a different direction than what we are used to. But I liked the process and decided to change it to what we like.  And that is how Melanie's Creole Buttah Chickee was born.  (must be said in a red neck accent)

We had 3 extra adults for dinner, and we still have enought for a 2nd meal this week, and I froze enough sauce (no pasta) for another meal in a few weeks.

 The cast of characters

• 10 boneless skinless chicken thighs
• 2 cans (14 oz.) diced tomatoes and juice
• 2 jalapeno peppers, seeded and chopped
• 1/2 white onion
• 1/2 cup (1 stick) unsalted butter
• 2 teaspoons ground cumin
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 3/4 cup heavy cream
• 3/4 cup Greek yogurt
• 2 teaspoons Tony Chachere's Creole Seasoning
• 2 teaspoons caraway seeds
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 cup firmly packed minced cilantro

Directions

Cut the chicken pieces into quarters.

Put tomatoes, jalapeno and onion salt, cream and yogurt in a blender or food processor and blend to a fine puree.

Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.

Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.

Stir in the creole seasoning and caraway seeds.  Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro.

Serve over rice or pasta.

The protien

 The final product

Curry Chicken and Rice

I totally forgot that we were having company over for dinner tonight... SO I threw some stuff in the PC and fed 4 adults and 3 children in under 30 minutes.

Curry Chicken and Rice Casserole

Rice (rinsed) 3cups (CalRose shortgrain, white)
Chicken Stock 4 cups
Head of broccoli- chopped
1/3 head of Cauliflower- chopped
1 onion rough chopped
1 bag baby carrots chopped
1 can of chicken (or any cooked chicken you have left over)
1 pkt Golden Curry bullion ( I used all 5 cubes for this large meal)
1 can cream of chicken soup
1 cup sour cream
TBS each garlic and onion powder
tsp salt and pepper

I cooked it on high for 18 minutes. Quick release, stirred everything together and transferred to a casserole dish (because we had company). Covered in a layer of shredded cheese while it was still hot (so it melted between the five minutes it took to get it from the stove top to the table).


UM. It was delicious. That is all.

Wild Rice

So as I am learning how to use my pressure cooker, I am also learning how not to use my pressure cooker.  But I'll get to that in a minute.

I read a blog post somewhere out there about wild rice.  Evidently anciently it was called forbidden rice because only the royalty was allowed to eat it.  Anything that is not for the muckity muck is on my list of food to try!  So went shopping at the asian market. It's like a food fieldtrip!  So many thinks to see and smell and wonder about how to fix it... but I wanted wild rice at a decent price so there I was.

So tonight was the night to try the rice.  There are only 2 of us, so I have to learn how to cook less... still working on that, but on the upside I have leftovers for sometime later in the week.  

Wild Rice

1 1/2 c sweet wild rice

1 tsp salt

1/2 tbs olive oil

3 c cicken broth

pressure on high 23 minutes.  Quick release.  Done!

I also learned that frozen paremsan crusted talapia filets from Sam's club are not to be cooked in the pressure cooker.  Even above the liquid.  All it did was made my fish soggy.  And not cooked. So  my broiler in the oven saved the day, 10 minutes later dinner was ready.   We served with green salad and the husband had applesauce with his.

Dinner:  Success!

Pork Loin

I get Pork Loin pre-marinated from my grocer, and it takes about 1.5 lbs to feed my masses. I bake 2lbs so we have leftovers, and use the drippings for gravy.
I didn't have time to let it completely defrost yesterday, and so I put two 1lb half frozen pork tenderloins in the pressure cooker on the rack, and 1/2 cup of water underneath. Cooked it on high for 25 min, let it natural release, 7-10 minutes. It was tender, delicious, and served again as lunch for my husband. I served it with fresh greens and french bread, toasted and slathered with butter and garlic. All my children ate it with out complaint- and that's really what's important here!  Next time I'll only go 22 minutes though.

Zuppa Toscana

Because it's freezing.  Ok it's freezing for Texas.  If you live anywhere else north of here, it's only mildly cold.  But since Texas is home, it is freezing!  And our besties are out of town so normal friday night date night lets go out to dinner with our friends won't happen.  And I happened to have kale and sausage in the house.  And let's face it, I just really like it.  So soup it is.  I also know this conversation will happen in just a few minutes:

Him:  Soup is not a dinner. Soup is a lunch.  Why would you give me lunch at dinner time?

Me:  ...sluuuuurp...

Really.  This is how the conversation will happen.  

But did I mention I just really like it?  

Did  I really need to use the pressure cooker?  probably not, but since it was out on the counter as usual, and its already dinner time, I did it.   mmmmm good grub!

http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298

1 lb Italian sausage (we used hot)

6 small red potatoes, quartered

1/2 c chopped white onion (already chopped and in the freezer)

1/4 c bacon bits (yay for big package at Sam's Club that lives in my pantry!)

2 tsp minced garlic

2 c chopped kale

2 cans chicken broth (also in my freezer)

1 cup heavy cream

Using brown function, cook sausage and onion and garlic until meat is not pink.

Add potatoes

Add broth.  Bring to high pressure 4 minutes.  Turn off cooker

Quick release.

Stir in bacon bits and kale, let soup sit until kale wilts, 5 minutes or so

Add cream .  Stir season with salt and black pepper.

Enjoy!

Green Chile Venison

I was defrosting my deep freeze the other week and as I was hanging my head upside down in the freezer reaching what was on the bottom, I found some venison that was given to me by a neighbor.   Evidently his 15 year old teenage daughter shot her first whitetail deer, but because she had looked into the eyes of the deer, she refused to eat the venison and begged her father to get rid of it.  So her funny teenage mind blessed my freezer with the ultimate in yummyness!  All of a sudden my memories flased back to growing up in southern Airzona and the delicious mexican food my mother served regularly.  What do other families eat when they don't eat mexican food?   So right then and there I decided I NEEDED a good green chilie in my life.  The only problem was I was still in the middle of freezer defrostation.  I know you are thinking "Dang!  Her life is sooooo hard!"  Thank you for your sympathetic thoughts.    So I finished the freezer and took my venison inside for wonderfulness to hapen.  After scouring my brain for hidden childhood recipes, I finally gave in and went to pinterest where I read multiple recipes for green chile stew, both pork and cicken. Then with that as my starting point, I used what I had and adapted it for the pressure cooker.  

This recipe made enough for christmas eve green chile sourcream enchiladas and a dozen burritos for the freezer 

Green Chile Venison Stew

2 3/4 inch thick venison steaks/chops*

1 lb ground venison**

1 large onion (chopped)

1 garlic clove (chopped)

2 8 oz cans of salsa verde

2 cans green chiles

1 fresh jalapeño, seeded and chopped

6 red potatoes cut in quarters

1 c chicken broth

1 can red kidney beans (drained)

1 can black beans (draied)

Cut the steaks into chunks (like stew meat).  Using the brown function on your pc, brown the chunks and the ground meat (may need a small amount of crisco, depending on the fat content of your venison)  Set meat aside. 

Using the brown function, brown onion and garlic until translucent, about 5 minutes.  Once onion is translucent, add meat back to cooker. Turn off pc.   On top of the meat onion mixture add 1 can of salsa verde, green chilies, chopped jalapeno, potatoes.   Add chicken broth and top with the 2nd can of salsa verde.  Pressure on high 25-30 minutes.  Natural release for 10 minutes.  Quick release after that.  Open pressure cooker and using a potato masher squish all that deliciousness together.  Add the beans and continue to mash.  Eat a big ol bowl with chips and sour cream on top.  Use for enchiladas. Make burritos.  Its very versitile and oh so good!

* may use pork or chicken 

**ground beef or pork may be used

Pressure Cooker:  Brown, High

Natural release 10 minutes, quick release after that

No trivet, food directly in liquid