I grew up watching my family cook food in pressure cookers. And I have used one all my life. For my mom, it was a very helpful tool in getting breakfast and lunch cooked and packed away before she left for work early morning, which was usually by 8 a.m. And it was instrumental in getting dinner ready on the table in a jiffy after she got home from work. She had an arsenal of those from the smallest one of a one liter size to a large one of 15 liters and she used them all. She would keep at least three of them going on three stovetops and get meals ready for our extended family of 8. We didn’t live in an era of take outs, packaged food or even frozen aisles. Food was local, harvested fresh, cooked fresh.
With the new versions of pressure cookers like the Instant pot, we can bring back the magic of those nutritious and delicious meals. If you have an allergy sensitive home or follow a specific way of eating and have spent hours in aisles at the grocery store reading labels, or pondered over restaurant menus wanting something gluten free or dairy free, you know cooking at home from scratch is just so much better and in a way so much easier and stress free. That’s exactly what Jane, from The Heritage Cook and Sara, from My Imperfect Kitchen set out to do with their latest cookbook, The Gluten Free Instant Pot Cookbook.
What I absolutely loved about The Gluten Free Instant Pot Cookbook, apart from the fact that all recipes are gluten free, is the fact that the authors have included all the equipment needed, facts about pressure cooking, how pressure cooking works, safety features etc. For someone just starting out with pressure cooking that is useful information to read and refer to later. In addition to this, the recipes are easy and no fuss. I made theGluten free turkey Marvelous Meatball Strognoff from the cookbook and the results were spectacular. I served them over noodled zucchini, but these would go well with any gluten free noodles.
The Gluten free Instant Pot Cookbook is launching on September 18. So make sure you get a copy. Here is a quick link to buy.
Marvelous Meatball Stroganoff
- 1 pound 454 g ground turkey
- 2 tablespoons 30 ml milk
- 1 teaspoon onion powder
- 1/4 cup 12 g chopped fresh parsley, plus more for garnish
- 1 tablespoon
- 2 tbs fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons 30 ml olive oil
- l medium onion thinly sliced
- 3 cloves garlic minced
- 3 cups 588 ml gluten-free beef stock
- 1 cup 120 g sour cream
- 2 tablespoons 16 potato starch
- 1 teaspoon smoked paprika
- 1 tablespoon 15g tomato paste
- 1 tablespoon 6g beef bouillon granules (Herb-Ox brand is gluten free)
- 1/2 teaspoon Worcestershire sauce
- 1/2 pound sliced button mushrooms
- 2 tablespoons 16 g cornstarch
- 2 tablespoons 30 ml cold water
In a large bowl, combine the ground turkey, egg milk onion powder, parsley, thyme salt and pepper until just combined. Shape Into 20 (1-Inch or 2.5 cm) meatballs.
Press Saute on your electric pressure cooker. When the inner pot Is hot add the oll and brown the meatballs, 2 to 3 minutes per side. Once the meatballs are brown transfer them to a serving dish and set aside.
Add the sliced onlon to the pot and cook until just tender 3 to 4 minutes. Add the garlic and cook for an additional 30 seconds. until fragrant. Add 1 cup (235 ml) of the beef stock to the pan and scrape up any browned bits on the bottom of the pot.
In a small bowl, combine the remaining 1/2 cups (353 ml) beef stock, sour cream, potato starch, paprika, tomato paste bouillon. and Worcestershire sauce. Stir until well combined. Add to the onion mixture already in the pan. Return the meatballs to the pot submerging them completely in the sauce.
Close and lock the lid making sure the steam release handle is In the sealing position. Cook on high pressure for 10 minutes. When the cooking time is finished turn off your pressure cooker and allow a natural release of 20 minutes or until the float pin drops. When the float pin has dropped unlock the lid and open It carefully.
Add the sliced mushrooms to the pot. Stir well, then close the lid and let sit for 3 minutes to soften the mushrooms.
In a small bowl mix the cornstarch and cold water together to create a slurry. Press Sauté or Browning on your electric pressure cooker again and allow the sauce to heat up. When the sauce Is bubbling add the cornstarch mixture to the pot and whisk constantly for 2 minutes or until the sauce thickens. 8. Sprinkle with additional parsley, if desired.