Bariatric-Friendly Comfort Food Hacks - Please Add Your Favorite Recipes! MEXICAN

My first instant pop experiment is cooking. Used a hungry girl recipe. It is coming up to pressure now. The "6 min" means 6 min after it gets up to pressure and before it cools down enough to be open safely. So I think the real world cooling time is about 30 min - which is what I remember as a kid using an old fashion pressure cooker - usually cuts cooking time in half.

It does smell good. Orange chicken.

What I like is that is says you can cook from frozen - that keeps things fresher. (Esp because I pull something out to defrost for the next day, then something comes up and I remember about the pkt of chx that is defrosting in refrig a few days later. With these instant pots - it seems you can wait and pull it out of the freezer when you need and only add 5-10 min of cooking time. Is that true? My first experiment is with fresh chicken breasts.

I've never actually cooked from frozen, so I'm not familiar with how much cooking time to add. I'm just used to thawing stuff out. I think the seasonings would "stick" better with thawed meat. I really love the results I get, so I figure if it isn't broke, ya know? Are you a member of the Instant Pot/ pressure cooker Communities on Facebook? They have a lot of tips and tricks.

I had the same question . Are you using chicken broth to cook it ? Do you brown it first?

I use chicken broth usually. If I've run ou****er works just as well. For anything Mexican, I always add a little lime juice too. I put it directly on the meat. I don't bother browning meat first. I find it shreds easier if I don't. I just season the meat very, very well. Maybe too much for some, but it always comes out yummy. My family loves it.

Ty

South-Of-the Border Grilled Shrimp ****tail

I?ve never been a fan of half - raw shrimp ( like the way you get frozen supposedly pre-cooked shrimp - the companies cook it just barely to leave the most weight not for the best taste in my opinion ) Also they?re frequently not cleaned front n back and this skeeves me out .

so I prefer to add a little flavor and grilling . I usually start with raw wild caught 11-15 or 16-20 shrimp so fairly big ones and peel and clean out the black vein in both sides . I soak them in water w a little vinegar while I?m cleaning the rest to get any residual fishy taste out.

Spray oiling a non-stick pan i toast several chopped up garlic cloves and add one envelope Goya adobo seasoning w annato ( gives them a nice yellow color and great flavor ) I dilute with about a cup organic chicken broth and white Chinese cooking wine . I let the broth cook down and caramelize then briefly place the shrimp in the broth coloring it and finally finish cooking on a preheated indoor grill . Serve with traditional pre made horseradishy ****tail sauce for six shrimp and 1/2 cup sauce

calories- 6 11-15 shrimp - approx 100 cal protein :

25-30 grams 0 carbs 0 fat Horseradish ****tail sauce 4 ounces calories 25 fat 0 protein 1 gram carb 13 grams