Pizza BabkaJanuary 11, 2021
Fish Tagine with CouscousFebruary 1, 2021
9 minutes prep; Time to pressure: 19 minutes
5 minutes in Instant Pot
reheat to serve
2 tablespoons oil
1 medium onion, chopped into 1/2-inch (1.2cm) pieces
1 large Poblano pepper, chopped into 2-inch (5cm) pieces
1 jalapeno pepper, seeds removed and roughly chopped
4 green onions, divided, 2 halved across and 2 sliced for garnish
4 cloves garlic, chopped
11/2 cups (354ml) hot water, divided
51/2 cups (1.3 liters) chicken stock
1 medium Yukon gold potato, chopped into 1-inch pieces
2 carrots, peeled and diced into small cubes
1 stalk celery, cut into small Cubes
1/3 cup (65g) rice
1/2 cup (65g) frozen peas
1 teaspoon cumin
1/2 teaspoon salt
black pepper to taste
1 bunch fresh cilantro leaves
2 tablespoons lime juice from
2 cups shredded chicken, about half of a small chicken
Press Saute and when the display reads “Hot,” add the oil, onions, Poblano pepper, jalapeno, 2 halved green onions, and garlic to the inner pot and cook for 4 minutes, stirring often; you do not want the onions to brown. Transfer into the bowl of a food process or blender and set aside. Add ½ cup (118ml) hot water to the inner pot and bring to a boil. Use a wooden spoon to scrape the bottom of the pan clean. Press Cancel.
Place the chicken stock, remaining water, potatoes, carrots, celery, rice, peas, and cumin into the pot. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 5 minutes. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
Place a sieve over a bowl and scoop up about 1 cup of the soup from the pot and pour over the strainer into the bowl. Return the solids in the sieve to the pot. Add the strained stock to the food processor bowl. Add salt and pepper to taste, half of the cilantro leaves, and the lime juice and then puree completely. Add the remaining cilantro and puree.
Pour the green puree back into the pot along with the shredded chicken. Add the remaining green onions. If eating immediately, replace the cover, press Warm, and let warm until serving, at least 10 minutes. If reheating later, let the soup cool and then place into a container to refrigerate.