Pressure Cooker Chicken Verde

I will admit that until last week I had never really thought about cooking with a pressure cooker.  Growing up, my mom used a pressure cooker from time to time and it just scared me.  But last week, a friend posted on Facebook about her electronic pressure cooker and it piqued my interest.  After several days of research I decided to take the plunge and ordered an Instant Pot IP-DUO60.

With my new pressure cooker in hand, the next decision was what would I cook to break it in.  After scouring the Internet I decided to try Chicken Verde.  Since my family is not very fond of spicy meals, I couldn't find the perfect recipe so I decided to just wing it.  The entire process from start to finish only took 30 minutes and the results was tender and very delicious chicken.  The picture doesn't do it justice but it was great.

Printable Recipe

Ingredients
2 ½ lbs boneless. skinless chicken breasts
4 tomatillos, husks removed and quartered
1 Anaheim pepper, chopped (seeds and stem removed)
½ white onion, chopped
3 cloves garlic, chopped
1 Tbsp. ground cumin
Kosher salt
½ cup fresh cilantro leaves

Directions
Combine chicken, tomatillos, pepper, onion, garlic, cumin, and a pinch of salt in the pressure cooker. Seal and cook for 15 minutes using the poultry setting.

When timer is done, release pressure.  Open pressure cooker and remove the chicken and place in a bowl.  Set aside.  Add cilantro to the pressure cooker and blend the contents with a hand blender.  Shred chicken and return to the pot.  Season to taste with salt.  Serve.

Flank Steak Pinwheels

You might see this recipe called Rolled Flank Steak or Stuffed Flank Steak, but I call them Flank Steak Pinwheels.  The hardest part of this recipe is butterflying the flank steak.  If you have never done this, don't worry, there are several really good YouTube videos that show you exactly how to do it.  For the filling, I used feta cheese, along with fresh spinach and red bell pepper.  You can use frozen spinach as well, just thaw it and make sure to squeeze out all of the water.

Printable Recipe

Ingredients
1 ½ lbs flank steak, trimmed of fat
1 tsp salt
1 tsp fresh ground black pepper
½  cup red bell pepper, diced
1 ½ cup baby spinach
⅔ cup feta cheese, crumbled
2 tsp olive oil

Directions
Preheat oven to 425°F

Butterfly your flank steak with a sharp knife and open lay flat on a work surface.  Top the flank steak with baby spinach leaving a 1" boarder . Next spread the bell pepper on top of the spinach and then sprinkle with the crumbled feta cheese.

Starting at the smallest end, along the grain of the meat, roll the steak up tightly . Tie the roll closed with kitchen twine in 1 ½" intervals. Trim off the excess twine. Brush the outside of the roll with olive oil. Sprinkle the outside with salt and pepper.

Bake in the oven for 45 minutes or until the middle of the steak reaches the desired internal temperature when measured with an instant read thermometer (about 135°F for medium rare).  Allow to rest for 5-10 minutes before slicing.  Cut into 1" - 1 ½" slices, depending on the size of the meat and how many people you are serving.  Remove string before serving.