1 cup fresh or frozen pitted tart cherries, thawed
1 cup reduced-sodium chicken broth
1/4 cup chopped sweet onion
2 tablespoons honey
1 teaspoon seasoned salt
1/2 teaspoon pepper
4 boneless pork loin chops (5 ounces each)
1 tablespoon cornstarch
1 tablespoon cold water
In a 6-qt. electric pressure cooker, combine the first six ingredients; top with pork chops. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Press cancel.
Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
1 pork chop with 1/4 cup cherry mixture: 259 calories, 8g fat (3g saturated fat), 68mg cholesterol, 567mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.
Originally published as Tart Cherry Chops Crock Pot Style in Skinny Instant Pot
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 jars (15 ounces each) tikka masala curry sauce
1/2 cup water
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed
In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Press cancel. If desired, top with cilantro; serve with warmed naan.
Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.
1-1/4 cups: 334 calories, 15g fat (4g saturated fat), 80mg cholesterol, 686mg sodium, 25g carbohydrate (12g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
Originally published as Saucy Indian Chicken & Vegetables in Skinny Instant Pot
4 boneless skinless chicken breast halves (6 ounces each)
2 cups chicken broth
3 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon grated lime zest
Fresh cilantro leaves, optional
Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel.
Remove chicken. When cool enough to handle, shred meat with two forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth if necessary.
1 serving: 132 calories, 3g fat (1g saturated fat), 64mg cholesterol, 420mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat.
Originally published as Southwestern Chicken Wraps in Skinny Instant Pot
In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Select saute setting, and adjust for normal heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.
Test Kitchen tips
Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.
Originally published as Slow Cooker Cheddar Bacon Ale Dip in Cook It Fast, Cook It Slow