51 Best Kitchen Tool: Thermometer {GIVEAWAY CLOSED}

Checking the temp of cooled milk for yogurt

An accurate kitchen thermometer is an essential tool, from candy making, yogurt, to checking the internal temperature of cooked meats when baking, smoking or grilling.

Checking the internal temp of cooked Pork Loin with LavaTools thermometer

I own several thermometers, each with a specific purpose. You do not want a cheap thermometer; you will get what you pay for. My $15 Pyrex digital thermometer only lasted two years.
You will want a thermometer that is:

• Accurate
• Easy to read
• Fast (digital)
• Splash-proof or waterproof
• Good warranty

 Glass thermometers are great for deep frying or making candy, as they clip on the side and can withstand high temperatures for long periods of time.

Making caramels

Digital thermometers, such as this Thermapen, measure temperatures quickly and accurately, with 3-4 second readings. It is a very popular choice with America's Test Kitchen and chefs. It feels heavy duty, the display can be read vertically/horizontally, and has a backlight for easy reading.

Testing the Keep Warm setting on my Instant Pot cooker

When I need a probe thermometer for cooking a turkey in the oven, smoking meats or grilling, this ThermoPro Wireless digital thermometer is my choice. I can clip the monitor onto my belt or have it on the counter, up to 300 feet away and it will beep when the internal temp is reached. This is the thermometer I used for testing my Instant Pot steam temp for canning.

Heating goat milk for yogurt

For everyday use in my kitchen, this is my overall favorite: LavaTools instant read thermometer. It's compact, fast, accurate, has decimal readings, splash resistant, and budget-friendly. It even has a magnet, so you know where it is at all times. I've had my LavaTools thermometer since 2015 and it works GREAT!

Instant Pot Ultra with LavaTools digital thermometer

Since I love my LavaTools thermometer, here's your chance to win your own LavaTools digital thermometer!
Giveaway begins April 19, 2019 and ends April 26, 2019.
Open to residents of the US 18 and over, winner will be notified via email.

Enjoy!

a Rafflecopter giveaway

0 Sweet, Smoky or Spicy BBQ Sauce - Pressure Cook & Stove Top

Korken Jars from IKEA

How do you like your barbecue sauce? Sweet, tangy, smoky or spicy?

If you are like me, maybe it's all three! Why make your own barbecue sauce?

Make it how you like it. You can adjust the recipe to your taste. Don't like vinegar? Then reduce it or leave it out. Want it sweet? Add more honey. Love it spicy? You can add as little or as much heat as you want.

Simple ingredients. You may find that your favorite sauce contains high fructose corn syrup (HFCS), caramel coloring, or other ingredients that are not part of your diet.

It's easy to make. Most of the recipes that I found have you simmer your sauce on the stove, anywhere from 30-60 minutes, which blends all the flavors together. It's even faster and easier if you use your pressure cooker!

You can make a variety of flavors. You can make one batch of barbecue sauce, divide it up, and create three or more unique flavors.

The basic original sauce is a perfect blend of smoky, sweet and tangy, much like a Kansas City barbecue sauce. One of my kiddos likes his extra sweet, so adding some more honey balanced out the tang for his palate. Hubby and my adult son love theirs spicy, so cayenne pepper gives their sauce the heat they want.

1. Gather all your ingredients and you will find that making your barbecue sauce is very quick and easy!

TIP: freeze your chopped onions, garlic cloves in the skin, and tomato paste for easy prep.

Clockwise from the top: Tomato sauce, onion, honey, minced garlic, mesquite liquid smoke, Worcestershire sauce, molasses, frozen tomato paste, apple cider vinegar. (Not shown: smoked paprika, salt & pepper)

Simmering barbecue sauce over the stove, melds all the flavors, gives it body and substance. I didn't have the time or energy to watch & stir it over the stove, so I thought, "Why not try this in the pressure cooker?" I'm so glad I did! Pressure cooking has a way of pushing all the flavors into the sauce in a much shorter time than simmering over a stove.

Once all your ingredients are gathered, making this barbecue sauce is so simple and easy.

TIP: pressure cooking requires a minimum amount of liquid to bring the cooker up to pressure. This amount can vary from size of your cooker to the recipe being used.

2. Saute the onions, stir in the garlic, heat your spices in the oil, and then pour in your ingredients.

Starting with the thinnest liquids will help bring your cooker up to pressure.

Apple cider vinegar - this vinegar is mild. Try making your own; it's easy!
Worcestershire sauce - I used French's Classic
Liquid smoke - I used Colgin's Natural Hickory

3. Next, slowly pour in your thicker liquids, right in the center of the pot, and do not stir:

Tomato sauce
Molasses - I used original flavor. You can use mild, light, or original flavor.
Honey (or Agave)
Tomato paste - freeze any leftover tomato paste for other recipes.

4. Close the pressure cooker, select high pressure, 5 minutes and use a quick release.

5. After opening, you can use an immersion blender to puree the onions & garlic into a smooth sauce.

If you don't have access to an immersion blender, you can push your sauce through a fine mesh strainer.

6. If you want a thicker sauce, you can use your saute LOW setting for 5-10 minutes, but you will need to stir it every couple of minutes. This will not only thicken your sauce, but concentrate the flavors.

Another option to thicken? Make a slurry of 1 Tablespoon cold water + 1 Tablespoon cornstarch. Stir it into your sauce, and over low heat (saute Low), it should thicken in a minute or two.

Barbecue sauce is great alone for hamburgers, as a marinade for chicken, slathered on ribs, chicken, BBQ shredded chicken, meatballs.... You will enjoy making your own sauce and finding many ways to use it in your recipes.

Enjoy!

print recipe

Homemade Barbecue Sauce: Sweet, Smoky or Spicy - Pressure cook & stove top

by Frieda Franchina, adapted from several recipes June 16, 2018

Making your own barbecue sauce has never been easier. One recipe, three different sauces. Simmer to thicken, or add a cornstarch slurry. Will keep in the fridge for up to 30 days or in the freezer for up to 3 months. Enjoy!

Ingredients

• 1 Tablespoon vegetable oil
• 1/2 cup chopped sweet onion
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/4 cup water
• 1/2 cup apple cider vinegar (reduce in half if you want less tang)
• 3 Tablespoons Worcestershire sauce
• 2 teaspoons liquid smoke (I used hickory)
• 16 ounces tomato sauce
• 1/4 cup molasses (light, mild or original)
• 1/3 cup honey (can use Agave)
• 1/4 cup tomato paste (freeze left over in tablespoon portions)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• OPTIONAL: For a thicker sauce, mix together 1 Tablespoon cold water + 1 Tablespoon cornstarch. 

Instructions

1. Add 1 Tablespoon oil to pot. Select saute LOW and add chopped onions. Saute until softened, about 2 minutes.2. Add garlic and smoked paprika, stirring until fragrant, about 1 minute.3. Turn pressure cooker OFF. Add 1/4 cup water and stir, making sure there are no cooked bits of onion or spices on the bottom of the pot.4. Into the middle of the pot, pour in the next 9 ingredients: apple cider vinegar, Worcestershire sauce, liquid smoke, tomato sauce, molasses, honey, tomato paste, salt & pepper. Do Not Stir.5. Close the lid, close the pressure valve, select HIGH pressure and the timer for 5 minutes.6. At the end of the cook time, use a Quick Release by opening the pressure valve.7. Open the pressure cooker and blend sauce with an immersion blender. 8. If you want a thicker sauce, combine 1 Tablespoon cold water with 1 Tablespoon cornstarch and mix well. Pour into the sauce and simmer on saute LOW until thickened, about 2-3 minutes. 9. If you do not have a blender, you can push the sauce through a fine mesh sieve to create a smooth sauce. 
SWEET: To every cup of barbecue sauce, add 2 Tablespoons of honey. 
SPICY: To every cup of barbecue sauce, add 1/4 teaspoon cayenne pepper. 
Prep time: 10 min Cook time: 5 mins Total time: 25 mins Yield: approx. 2 2/3 cups sauce

STOVE TOP: In a medium saucepan, soften onions over medium heat, about 2 minutes. Add garlic and smoked paprika, stirring until fragrant. Omit the 1/4 cup water, stir in the rest of the ingredients and bring to a simmer over medium high heat. Reduce heat to medium low and continue simmering uncovered, for 30 - 45 minutes, until the sauce has thickened. Optional: use a mixture of 1 T. cornstarch & 1 T. cold water and stir it into the sauce to thicken more quickly. 

Details

Prep time: 10 min Cook time: 45 mins Total time: 55 mins Yield: approx. 2 2/3 cups sauce

0 Easy English Muffins

The first time I made English muffins, they were part of a bread baking challenge from The Bread Baker's Apprentice, a cookbook by Peter Reinhart that a group of folks were baking every bread recipe and posting the results.

The results were not what I expected - a thick English muffin that lacked the characteristic 'holes, nooks, and crannies' that capture pools of butter, jams and jellies.

My second attempt with Alton Brown's recipe was much better - a thinner muffin that definitely had the nooks and crannies that I craved for a traditional English muffin.

The muffins were simple and easy to make - the only thing is you need to start the night before, much like the No Knead Artisan Bread recipe. I like the fact that no special equipment or mixers are needed for this quick bread.

Milk, oil, honey are mixed together ~ flour, salt and yeast are whisked and the wet ingredients are mixed into a loose, sticky batter. The sides are scraped down and the bowl is covered with plastic wrap and store in the fridge overnight - or up to 4 days.

The next day, the dough is taken out of the fridge 2 hours before cooking to wake up the yeast and take the chill off the dough.

Right before baking the English muffins, 1/4 teaspoon of baking soda is added to warm water and gently folded into the wet batter. Letting this mixture sit for 10-15 min while heating up the griddle will further activate the dough and help create the bubbles that you want in your muffins.

Prepare a griddle or cast iron pan by heating it on medium high heat or to 300°F.
Spray oil to the insides of your crumpet/muffin rings or use large, wide mouth canning rings and dust the pan and insides of the rings with cornmeal. You will need at least 8 rings for this recipe. You can use egg rings, flan rings or even tin foil, folded into strips and fashioned into rings.

Spray the inside of a 1/3 cup measure or large ice cream scoop and fill the rings 2/3rds full.

Cook for 12 minutes ~ watch how nice and puffy these become!

Sprinkle the tops with additional cornmeal ...

Use a pair of tongs or a flat pancake spatula to flip the English muffin. Cook the other side for 12 minutes, till the dough is springy to the touch and golden brown.

Cool the English muffins in their rings for 2 minutes, then use a thin knife to pop them out of their rings.

Turn the muffins on their edge to cool on a wire cooling rack ~ this will help prevent sinking and shrinking. Cool for at least 30 minutes before serving.

Use a fork to poke the muffin all around the edge to open the muffin ~ this will help accentuate the nooks and crannies inside.

These English muffins are the perfect size to make Muffin Egg Sandwiches - Canadian bacon, cheese, scrambled eggs.... it was a winner for a breakfast dinner!

Take a look at these toasted English muffins ~ full of nooks a crannies .... just begging for lots of butter and your favorite jam or jelly.

English Muffins
from Alton Brown, Food Network

Ingredients
2 teaspoons honey
1 Tablespoon vegetable or olive oil
1 1/2 cups milk
2 2/3 cup bread flour
3/4 teaspoon salt
2 teaspoons yeast

1/4 teaspoon baking soda
3 Tablespoons warm water
cornmeal for dusting
Spray oil for the rings
8 rings are needed: wide mouth canning rings, muffin, egg, crumpet or flan rings will work.

Instructions
Day before:
Mix milk, oil and honey. Set aside.
In a medium bowl, whisk together the flour, salt and yeast.
Mix in the milk mixture to form a sticky dough.
Cover with plastic wrap and store in the fridge overnight, up to 4 days.

Next day:
2 hours before cooking, take the dough out of the fridge to warm up.
When ready to bake, heat your griddle or cast iron pan to 300° or over medium-high heat.
Right before baking, mix 1/4 teaspoon of baking soda in the warm water.
Gently fold the baking soda mixture into the bread batter. Let the batter sit for 10-15 minutes.

Spray the inside of rings with spray oil. Dust the rings with cornmeal. Sprinkle cornmeal onto the griddle. Place the prepared rings onto the griddle.

Spray the inside of a 1/3 measure cup or large ice cream scoop with oil. Fill it with the batter and pour into the prepared rings - 2/3rds full.

Cook for 12 minutes, till golden brown. Sprinkle the tops with additional cornmeal, and turn the muffins over with tongs or flat spatula. Cook for an additional 12 minutes. If the muffins are turning brown before the 12 minutes, the heat is too hot and the insides may be doughy. Turn the heat down if this is happening.

Place cooked muffins on a cooling rack, on their sides, for 30 minutes.

Fork split, toast and enjoy!

0 Thermapen Digital Food Thermometer - A Cool Kitchen Tool!

Testing the Thermapen with boiling water - 206°F is the boiling point for my elevation

I love to watch cooking shows, and America's Test Kitchen is one of my favorites.

Every time they pull out a digital thermometer, it's the Thermoworks  Thermapen Mk4, considered the choice of food thermometers of professional chefs.

I had many readers that wanted to make homemade yogurt and asked, "What's the best thermometer?"

So, I do what I always do...hit the Internet and do some research.

Much of the research pointed me to Thermoworks and their line of digital thermometers.
Here's the skinny on their Mk4 digital thermometer:

• Patented auto-rotating display
• Use in either hand
• Motion-sensing sleep & wake mode
• Intelligent backlight
• Waterproof to IP67
• 3,000 hour battery life (AAA Battery)
• 2-3 second readings!
• High accuracy to ±0.7°F (±0.4°C)
• 10 colors
• Display temps in °C or °F

Waterproof? Yes! My last digital thermometer was dropped in my hot milk for making mozzarella cheese and promptly died. I had another thermometer go through the washing machine, as I left it in the pocket of my apron...

2-3 second readings? FAST is just as important as ACCURACY. 

Backlight? I found this quite by accident. There is a light sensor dot on the Thermapen, that when it's covered, the display lights up. It also senses when there is low ambient light and lights up on its own. It will turn off after 10 seconds, which helps preserve the battery life. 

First, let me tell you WHY having a food thermometer is helpful. For many years while making bread, I used the 'clean finger' to test the temperature of my milk/butter mixture for making dinner rolls. I never knew what the exact temperature was, just knew that it had to be 'just right.' Not hot, not cool, body temperature warm. Having the right temperature helps kick the yeast into action and speeds the process of making a great bread. Start with too low of a temperature, and the yeast struggles to activate, taking a longer time for your bread to rise.

Testing the temp for caramel

Ever have a piece of meat that looks done, but raw when you cut into it? Same here - when barbecuing meat or pressure cooking, it takes some guess work to know exactly when your meat is done and safe to eat. You want a skinny probe that has a sharp point - able to pierce through the meat without losing the "juice," and keeping your meat tender.

Mexican Chicken in the pressure cooker

You also want a FAST thermometer. You don't want your meat cooling too quickly while taking the temperature or your milk for yogurt cooling too quickly for the optimal time to add the starter. This Thermapen is one of the fastest I've used. 3-4 second readings are common, which is very important when you are cooking. You can see how quickly it measures my scalded milk for yogurt.

One of the features of the Thermapen Mk4 that I stumbled on by accident is that it LIGHTS up! Theres's a little black dot near the display, and when you cover it, the display lights up. None of my other digital thermometers did that. It makes reading the temperature So. Much. Easier.

Milk at 180°F + for making custard style yogurt

The Thermapen display can be read either vertically or horizontally, making it easier to read for both left handed and right handed folks. 

Waiting for 110°F to add my yogurt starter

After owning a few thermometers, both traditional and digital, I can see why this Thermapen is the choice of professional chefs, and can be a valued cool kitchen tool in your home. Don't let the price of this digital thermometer scare you - for the value, fast readings, accuracy, and waterproof features, it's worth the cost. A 2 year warranty is much better than other less expensive thermometers. I'm happy with the performance and quality of this digital thermometer, which I have tested many times over the last few months.

Does it qualify as a Cool Kitchen Tool? Let's see the requirements:

 - Must be comfortable to use - feels durable and sturdy in my hands; doesn't slip.
-  Easy to store - Probe folds down and takes minimal space in my kitchen drawer.
-  Easy to clean - Yes; wipe probe down with sudsy washcloth, rinse and dry.
-  Does it serve more than one purpose? - takes the temp of many different foods
-  Good quality for the price; durable - A little pricey, but company offers other options and a great warranty
- Use often - at least 2-3 times per week

If a Thermapen Mk4 is not in your budget, no worries - There is a popular ThermoPop option that gives you the same fast, accurate readings with a backlight and splash proof display, at a budget-friendly price.

If you need a digital thermometer that does a little bit more, you may want to consider the ChefAlarm series, that includes adjustable high/low alarms, count up/down timers, and splash proof design. This can be very helpful in cooking a turkey/roast with a pre-set temperature alarm or in candy making, where you would be alerted when the temperature is reached. The 46" cable is definitely a plus!

The budget-friendly cousin of the ChefAlarm is the DOT - set your temp, put the probe in, and it beeps when it is done. That's it. What is great about this thermometer is not only the simplicity, but the BIG easy to read digits on the display, that can be seen across the kitchen or outside on the BBQ. 

If you know someone who loves to smoke meats - this is the cadillac of thermometers, the Smoke 2 Channel Alarm Thermometer, used in competitions and by professional chefs. It has a more rugged construction, and comes with two probes, one for the meat and one for the pit that it is smoked in. It also comes with a hand held unit that allows you to monitor your meat wirelessly from 300 feet away.  Psssst....in 2017, there will be a WiFi digital thermometer with a Smartphone app coming soon! 

Thermoworks Line of Digital Thermometers:

• Thermapen Mk4 
• Thermapop 
• Chef Alarm 
• Dot 
• Smoke 

Disclosure: I was generously given a Thermapen Mk4 to review.  All opinions expressed are 100% mine and not influenced in any way. 

0 Cooking A Grass Fed Steak!

May contain affiliate links.  Please refer to my disclosure policy

I received an opportunity to try grass fed beef from Jones Creek. My first attempt created a very well done cut of beef and I learned the hard way that there are at least 5 Rules for Cooking with Grass Fed Beef. 

Grass fed beef is a very lean cut of meat and needs a different approach to cooking. First, never thaw your beef in the microwave. Always in the fridge. 

Next, I choose a method that my oldest son likes to use when cooking thick cuts of steak.  Set your oven for 225°F. Instead of using my oven, I thought I would try the outdoor gas grill. Let me tell you, you will get better results using your oven!

You don't need any fancy ingredients or marinades. Rosemary, thyme butter and oil is all you need.

You can use a meat tenderizer, if you want. Not necessary, but it does help to cut the lean fibers of meat into shorter strands for a less "chewy" meat. Plus, if you do use a marinade, it allows the marinade to enter the meat more easily.

See how fresh and red this meat is?  That's a good sign.

I had a difficult time keeping the grill temperature at 250°F. The wind kept blowing the flames out and I had to watch it constantly to keep the temperature going. Ugh. Don't do that. 

Bake your steak. Yes, you heard me. Bake it till it reaches the internal temp is 10° before your desired final temperature. Baking a 1-1.5" steak will take anywhere from 45 minutes to an hour. Check at the 40 minute mark with a thermometer. 

My son likes his steaks rare. Umm.. me? I would say medium  to well, which is closer to 140°F. Use a good instant read thermometer to determine the correct temperature of your meat. Insert the probe into the thickest part of the cut.

Sear your cooked steaks in a HOT pan with a mix of butter + oil. Oil keeps the butter from burning. Throw in your herbs and spoon the mixture over your seared steaks.  This is called, "Reverse Searing." This produces a charred crust that is desirable in a great steak.

My husband and oldest both LOVE a rare steak and this was perfect for them. They enjoyed the flavor, texture and the buttery crust. Stay tuned for the Potato Salad recipe that you see next to the steak...

Me? I like just a wee touch of pink.  The next steak experiment will be just for me!

If you want to give grass fed beef a try, it is worth it. You can find Jones Creek Beef in your Walmart store or contact them for the nearest location to you.

I was provided some samples of beef to try for this post. All opinions are mine.

0 5 Easy Grilling Favorites!

Teriyaki Burgers

Grilling season is around the corner and I'd like to share some of my family favorites, recipes that we make over and over again!

Hamburger Patties. These are not your ordinary pucks of plain old ground beef that you slap on the grill and dump seasoning on them. No siree. These are filled with onion, mustard, garlic, bread crumbs, salt and pepper with a little egg to hold it all together. 

I picked up the idea from Costco to individually freeze my patties and this makes it even easier to grill. Just plunk the frozen patty directly onto the grill and cook for 5-6 minutes, resisting the URGE to flip....gotta get that one side all cooked before you flip it, or it will crumble. You will love the char on the outside, the flavor that's packed on the inside.

Make your burgers sing with a Classic Burger Sauce or make this Teriyaki burger with teriyaki sauce and grilled pineapple slices.

Grilled corn. There's nothing like it. I love keeping the husks on to steam the corn and even better, it makes peeling the husks of smooth and easy! No stray strands of silk hiding in the kernels. You can even put it back on the grill after husking for a sweet charred taste....

Like Grilled Chicken? Did you know you can marinate your chicken breast in any of your favorite salad dressings? I like the Asian flavor of a Sesame Ginger and even came up with this recipe. So good! Boneless chicken can dry out easily on the grill, but if it is marinated, it turns out juicy and full of flavor. 

Another chicken recipe our family enjoys is Teriyaki Chicken, that is usually baked. I marinated the chicken strips, threaded them on water soaked wooden skewers, and grilled them. Oh my. It was even better with the sauce caramelizing on the grill. You need to give it a try.

How about a Mexican twist on Grilled Chicken? The rub is SO simple to make with spices that you already have in your cabinet. I make extra and keep a bottle on hand to use any time. We slice up the chicken and make tacos with them. Can you taste it??

0 Green Chicken Chili Verde - Pressure Cooker

When we go out to our favorite Mexican restaurant, my husband always orders Chili Verde. This recipe is a spin on his favorite, using chicken instead of pork. It is full of flavor from a selection of favorite peppers and is a lot easier to make than you would think.  I've adapted this recipe from Serious Eats, a great place for recipes!

I used a mix of poblano, Anaheim, and serrano peppers. If you want a spicier dish, choose peppers that pack more heat, like jalapeno or habanero peppers. The key is you want a mix of peppers for a lot of flavor.  You can roast your peppers in the oven, under the broiler, or on your bbq grill.  I like to roast them directly on my gas cooktop. You will hear snaps and crackles, but don't worry, this is completely normal. You want to get your peppers as black as possible, all the way around.

After charring your peppers, you will want to wrap them in a clean paper towel and stick them in a closed plastic bag. Let them steam for about 10 minutes. Take them out and use the paper towel to rub off the charred skin. Don't worry if there are little bits of black stuck to them. It adds to the flavor. Do not run the peppers under water...you will remove too much of the flavor.

After roasting my serrano peppers in the oven, (500 degrees for 20-30 min) I cut them in half and removed the seeds and membranes. You can keep the seeds and membranes in the pepper if you want more heat. 

You can make this recipe in a slow cooker, but to save TIME, I love using a pressure cooker.  Even better, I love using FROZEN boneless, skinless chicken breasts, saving more time. Chicken is put in first, then everything else is dumped on top: tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a pinch of salt. I did not need to add any liquid. There is plenty from the chicken thawing and juices from the tomatillos. HOWEVER, depending on the type of pressure cooker you have, you may need to have 1/4 -1/2 cup liquid in your pot. Chicken stock is a good choice.

After pressure cooking on HIGH for 15 minutes with a quick release, remove the chicken and set aside. Use an immersion blender or transfer in batches into a blender to create the sauce. You can also use a stand mixer with the flat blade attachment to quickly shred the chicken.

Shred the chicken with two forks and put back into the blended sauce.  Season to taste.

We like to put the Green Chicken Chili on a warm flour tortilla and top with cheese and cilantro. 

Roll it up burrito style and top with additional sauce and cheese if desired. 

Hubby declared this recipe a winner and I will make it for Cinco de Mayo!

print recipe

Green Chicken Chili Verde - Pressure Cook

by adapted from Serious Eats May-2-2016

Roasted peppers add a lot of flavor to this dish. Save time by using frozen boneless chicken. No additional liquid is needed, as the vegetables cook and release enough liquid to bring your cooker to pressure.

Ingredients

• 3 pounds frozen boneless chicken breasts
• 4 tomatillos, husked, quarters
• 3 Poblano peppers, seeded, chopped
• 2 Anaheim or Cubanell peppers, seeded, chopped
• 2 Serrano or jalapeno chilies, chopped
• 1 medium white onion, chopped
• 3-6 cloves garlic, peeled, minced
• 1 teaspoon ground cumin
• 1/8 teaspoon salt to taste
• 1/2 cup cilantro leaves, loosely packed
• 1 Tablespoon Asian fish sauce, optional
• Fresh tortillas
• Lime wedges
• Shredded Cheese

Instructions

1. Combine chicken, tomatillos, Poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin and slat in pressure cooker.2. Close the lid, lock and close the pressure valve.3. Select HIGH pressure and set the TIME for 15 minutes.4. At the end of cook time, open the pressure release valve. (QUICK RELEASE)5. Use tongs to remove chicken to a separate bowl and set aside.6. Add cilantro and fish sauce to pressure cooker, if desired.7. Use an immersion stick blender or hand blender to mix the contents inside the pressure cooker. Season to taste.8. Using two forks, hand blender or stand mixer with a flat blade, shred the chicken. Return chicken to the sauce.9. Enjoy as a soup or put chicken mixture in warmed tortilla with shredded cheese. Roll burrito style and top with additional sauce.Garnish with chopped cilantro, serve and enjoy!

Details

Prep time: 15 mins Cook time: 15 mins Total time: 45 mins Yield: 10-12