Welcome to your bonus edition of Home Pressure Cooking s 5 Party Pleasers in the Pot! We certainly take the stress out of pressure. Let s get this party started!
Table of Contents: Fast and Easy Potato Salad Sweet BBQ Meatballs Honey BBQ Chicken Wings Deviled Eggs Balsamic Brussel Spouts
Fast and Easy Potato Salad INGREDIENTS: 2.5 pounds red potatoes, peeled & cubed (or russet potatoes if you prefer) 1 1/2 cups water 4 large Eggs 3/4 cup Real Mayonnaise 1/4 cup Sour Cream 1 Tablespoon Mustard 1 Tablespoon Dill Pickle Juice 2 Celery stalks, chopped 1/2 Onion, chopped ½ Green bell pepper Fresh chopped dill Salt & Pepper to taste Paprika HOW TO: Directions: Place the steamer basket inside the pressure cooker and add water, potatoes, and then eggs. Set pressure cooker for 4 minutes on high pressure. (If you own an Instant Pot like me, just press the manual button and then set time to 4
minutes.) Do a quick release on pressure cooker and remove potatoes and eggs and let cool. Make dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, pepper, potatoes, chopped egg, and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for an hour or two before serving. Serves about 8. Delish.
Sweet BBQ Meatballs INGREDIENTS: 1 bag (48 ounce) frozen fully cooked beef meatballs 18 ounces BBQ Sauce 18 ounces grape jelly HOW TO: Add 1 cup water to pressure cooking pot. Place a steamer basket in the pressure cooking pot and add frozen meatballs. Pressure cook for 5 minutes on high pressure. When timer beeps, release the pressure with a QR. Remove steamer basket and meatballs from the pressure cooking pot. Discard cooking water left in pot and add BBQ sauce and grape jelly to pressure cooking pot. Select Sauté and cook, stirring frequently, until jelly is melted and the sauce is smooth. Add heated meatballs and stir to combine. Just that simple. Garnish with a little green onion for color and grab your toothpicks! Enjoy!~
Honey BBQ Chicken Wings INGREDIENTS: 1 cup of BBQ sauce (Your choice) 1/2 cup brown sugar 2 tbsp. Worcestershire sauce 1 tbsp. fresh minced garlic 1/2 cup water 1/2 cup of honey 2 lbs. chicken wings (frozen or thawed) If you want to kick it up a notch, feel free to add cayenne pepper or tabasco sauce. HOW TO: Add all the ingredients to the Instant Pot Electric pressure cooker. Set the valve on top to seal. If using frozen chicken wings set HP to 12 minutes, or 10 minutes for thawed wings.
QR the valve on top until all the pressure has released. Carefully remove the lid and place the cooked chicken wings on a pan lined with foil. You can also use a disposable baking tin. Makes clean up fast and no fuss. Baste your wings with some more BBQ sauce. Turn broil option on oven, high for 5 minutes to allow the BBQ to get crispy. Turn the wings over, baste and then broil for another 2 minutes. Party on, and enjoy.
Deviled Eggs INGREDIENTS: 6 8 large eggs 1 cup cold water Paprika HOW TO: Place 1 cup of cold water and a steamer basket into the pressure cooker. Place the large eggs onto the steamer basket, close the lid. Cooking Method: Pressure cook at Low Pressure for 12 minutes. Pressure Release: Quick Release Open the lid carefully. Submerge in ice bath for 5 minutes. Peel the eggs under cold running tap water Slice the cooled hard boiled eggs in half. Carefully remove all the yolks in a small mixing bowl. Smash the yolks with a fork. Set aside the egg whites on a plate
NOW to make the quick yolk mixture: 2 tablespoons mayonnaise (NOT FAT FREE) 1 tablespoon extra-virgin olive oil 1 teaspoon honey Dijon mustard 1 teaspoon white vinegar Ground black pepper and sea salt to taste Smashed egg yolks Add the above ingredients and mix well. Taste and season with salt and pepper if necessary. Sprinkle paprika and garnish with fresh parsley for color. ENJOY!
Balsamic Brussel Spouts INGREDIENTS: 1/2 cup balsamic vinegar 2 tablespoons brown sugar, packed 2 pounds brussels sprouts, trimmed and halved 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, cut into cubes HOW TO: Cut Brussel sprouts in half and trim accordingly. Put instant pot onto sauté. Add olive oil, balsamic vinegar, and brown sugar, mixing as you go and be careful not to scorch. Sauté should be on low setting. Put Brussels sprouts in Instant Pot along with the sauce. Put Instant Pot on Manual High for 3 minutes When it beeps quick release the steam. Add your butter on top and enjoy.
Hope you enjoyed this quick edition of All things party foods. You can find Home pressure cooking on Facebook where I do live cooking runs. I even drag my husband in on the fun. Home Pressure Cooking