Receta Pressure Cooker Turkey Tetrazzini
It seems I've completely neglected this blog! Has it really been since January? And here we're already in December.
We have been eating, really we have. I just haven't been keeping track of any of it. I've actually been doing a lot of cooking in my pressure cooker. Yes, I kept hearing about how handy these appliances can be, and I decided to buy one. I got the Farberware one from Walmart. From what I can tell, they're all pretty much the same whether you buy the Instant Pot that everyone is talking about, this one from Walmart, or another brand.
I really didn't use my pressure cooker much at first because I really didn't know where to start. Thankfully, I stumbled across the Farberware 7-in-1 Pressure Cooker Facebook group (although other brands are more than welcome), and that has made all the difference. Questions answered, recipes shared, and plenty of support. Now, I use my PC all the time. It really is as handy as everyone said.
We had this turkey tetrazzini for dinner tonight. I've made it before on the stove, but it turns out so well, and it's so easy in the pressure cooker, I see no reason to do it any differently from now on.
Pressure Cooker Turkey Tetrazzini
adapted from the Best of Mennonite Fellowship Meals cookbook
Ingredients:
3 T butter
1 onion, chopped
1/3 cup chopped celery
1 carrot, chopped
1/3 cup chopped green pepper
3 T flour
1 tsp. salt
1/4 tsp. pepper
2 cups chicken broth
1 cup milk
8 oz. dry pasta
1 cup shredded cheddar
Directions:
Heat PC on brown/sear setting; melt butter. Add onion, celery, carrot, and green pepper; saute until cooked and starting to brown. Add flour, salt, and pepper; cook for a few minutes. Stir in broth, milk, pasta, and turkey.
Put lid on PC and set to cook for 1/2 the time listed on your pasta bag or box. (For my Farberware, I use the Vegetable setting because the default time is 8 minutes, so there's less adjusting. I set it for 6 minutes tonight.)
Depending on your time schedule, you can either release the pressure when the time is up or do a Natural Pressure Release (NPR). Once the pressure has been released, remove the lid and stir in the cheese.
Serve immediately or replace the lid and leave on the Keep Warm setting until ready to eat.
I really love that I can brown or saute things right in the pot before adding other ingredients and setting it for pressure cooking (or even slow cooking). The pressure cooker will also keep the food warm until we're ready to eat, so it's great for throwing everything in whenever I have time and then expecting a great meal ready at dinner time. It's definitely my kind of kitchen appliance.