These Hoisin Turkey Bowls were definitely one of the quickest and tastiest meals I've ever made. It look less than 20 minutes and was SO flavorful. Each serving with rice is 384 calories! Ground turkey is great with sauces and the added peanut butter powder makes this Hoisin sauce taste so much richer, without all of the added fat.

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The whole meal, with the rice, is 384 calories but if you subbed that for cauliflower rice it would be just over 200! There are so many ways you can mix this up. You can use different veggies, shredded carrot, peanuts, or even tofu!

Hoisin Turkey Bowls

Yield: 4

Author: Molly

prep time: 10 Mcook time: 12 Mtotal time: 22 M

Healthy Ground Turkey cooked in a Peanuty Hoisin Sauce

ingredients:

FOR THE STIRFRY

• 1 TB olive oil
• 1 small onion, sliced thin
• 3 large cloves garlic, chopped
• 1 lb lean ground turkey
• 2 C shredded cabbage
• 4 C cooked rice

FOR THE SAUCE

• 1/3 C hoisin
• 1/3 C water
• 2 TB peanut butter powder
• 1 TB rice vinegar
• 1 tsp sriracha (or more, opt)

instructions:

How to cook Hoisin Turkey Bowls

1. Heat a nonstick pan to medium high, add in oil and sliced onion
2. Sauté for 5 minutes, until onions are tender and translucent
3. In a small bowl, whisk together all ingredients for the sauce
4. Add garlic and ground turkey, breaking up turkey into small pieces. Cook until just done, between 5-7minutes
5. Add sauce and shredded cabbage. Sauté  for an additional 3-4 minutes. When the cabbage is tender and the sauce has thickened it's done!
6. Serve with brown rice or cauliflower rice

Calories
384

Fat (grams)
6

Carbs (grams)
51

Fiber (grams)
2

Sugar (grams)
13

Protein (grams)
33

Sodium (milligrams)
738

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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Crispy, crunchy Potstickers with no added fat! Air Fry right from frozen!

For the past six or so months, I've been researching and contemplating giving the Air Fryer a try. From what I had seen online, the concept was great, but did they actually work? My dream is to have crispy, crunchy food and not feel like a barrel of oil after.

Disclosure: This is a sponsored post written by me for CHEFMAN. All opinions are 100% mine.

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Through a recent partnership with the brand CHEFMAN, they were kind enough to send me an Air Fryer to try out. With a countertop cooker, I'm looking for simple functionality. The thing I liked the most about the Chefman 3.5L Air Fryer is that within 5 minutes, I had it on and running. I didn't even have to look at the instructions, it was so easy to figure out. Of course, my first test HAD to be frozen dumplings. They came out so crispy and beautiful, and I only used some canola cooking spray (similar to pam.)

I started by spraying the inserted tray, placing the frozen dumplings in (not touching each other), and then giving them a pretty generous spray on top with some more canola. Next time I will be trying these with regular oil. You can add a few tablespoons into the opened bag of dumplings, give them a shake, and then put them in your air fryer. 

Carefully secure your basket into the air fryer, trying not to move the dumplings, set to 375° F for 14 minutes, giving a little shake about 1/2 way through. 

When they come out, you will have beautiful, crispy dumplings. The ones I cooked were Chicken Potstickers from Aldi but I believe any frozen dumpling would work great for this. The chicken was cooked through and was very moist in the center. 

I serve mine with a little hoisin, cilantro, and chinese black vinegar (a little balsamic would also work). 

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Yield: 15 dumplingsAuthor: Magdalena at Pressure's OnPin it

How to: Air Fryer Frozen Potstickers/Dumplings

Air Fryer frozen dumplings. From frozen to crispy in less than 15 minutes.

prep time: 2 MINScook time: 14 MINStotal time: 17 mins

ingredients:

Dumplings

• 1 bag frozen dumplings
• cooking spray

Dipping Sauce

• Hoisin
• Cilantro
• Chinese Black Vinegar
• Chinese Hot Chili Oil

instructions

To Cook

1. Spray your Air Fryer basket with a little cooking oil, like Pam. 
2. Place 1/2 of your dumplings in, so they are not touching eachother. If you don't care about the sides getting crispy, you can squeeze them all in! 
3. Spray generously with more cooking oil.
4. Insert basket back into the Air Fryer. Set the temperature to 375° F and cook for 14 minutes, shaking about 1/2 through.
5. Serve with dipping sauce and some cilantro. 

http://www.pressureson.net/2018/02/how-to-air-fryer-frozen.html

11

YOU GUYS. I've re-created one of my all time favorite menu items, Tom Kha Gai (or Thai Coconut soup). When I say that this is restaurant quality, I am not exaggerating. My husband and I almost always order this when we dine out for Thai food and even he said that this was better than many we had tried in the past.

It's incredibly easy to make and quick to cook. I had this prepped and cooked in just over 10 minutes. It's perfect for lunch or side with dinner. If you want to make this more filling, you can add some cooked noodles in at the end. I would suggest a thin rice noodle like vermicelli.

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When it comes to Asian cooking, I really try to do the dishes justice by using the proper ingredients. I totally understand that they might be accessible for everyone, so I have alternatives listed as well. I really love cooking with kefir lime leaves and you can buy them at some Asian markets. Mine sells them 10/$1 and I keep them frozen in a ziplock bag. Another key ingredient is the Galangal Root. I do have the powdered version of this, but you can substitute buy using extra lemongrass and some
ginger.

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Yield: 3 servingsAuthor: Magdalena at Pressure's OnPin it

Pressure Cooker Tom Kha Gai (Thai Coconut Soup)

Rich coconut broth with the perfect balance of sweet and salty. Recreate one of the most popular Thai dishes in just minutes!

prep time: 7 MINScook time: 3 MINStotal time: 10 mins

ingredients:

• 16 oz of thinly sliced uncooked chicken breast
• 1 can full-fall coconut milk 
• 1 can chicken broth or water (use empty can from coconut milk)
• zest from 1/2 lime or 4 lime leaves
• 2 lemongrass stalks,  use bottoms only, cut into 3" pieces
• 1 cup mushrooms, quartered
• 1/4 cup fish sauce
• 1/4 cup lemon juice
• 3 tablespoons sugar
• 2 red chilies (dried or fresh) or 1 tablespoon chili sauce
• 1" piece of galangal (or 1TB powdered), sliced or 1" piece of ginger sliced
• 1/2 white onion, sliced
• greens from 2 scallions, sliced
• 1/2 cup cilantro, roughly chopped
• 1/2 red pepper, sliced thin
• chili oil or chili sauce
• 2 lime wedges

instructions

1. Into your pressure cooker, add the following: chicken breast, coconut milk, chicken stock, lemongrass, lime leaves or zest, mushrooms, fish sauce, lemon juice, sugar, red chilies, galangal or ginger, white onion, and half of the cilantro . Stir and cook on manual for 3 minutes.
2. When the timer goes off, we're going to do what I call a controlled quick release. I let a little bit out at a time. Coconut milk tends to expand/foam up when the pressure is released too fast and you'll have a mess of broth splattering out. This takes a few minutes, so be patient. Do NOT cover the quick release knob with a towel. This is dangerous and not recommended.  One the cover is off, stir in the red pepper.
3. In your serving bowls, add a squeeze of lime juice, the remaining cilantro, green onion, and chili oil. This is garnish or to taste so use as much as you'd like. I like spicy so I tend to use a lot of chili oil.  Ladle your soup into the bowls and enjoy! If you want a more filling meal, you can also add some cooked noodles to your bowl. I suggest a thin rice noodle like vermicelli. 

notes

3 minutes is a very quick cook time but trust me, your chicken will be 100% cooked! You can also use shrimp instead of chicken. I would suggest using raw, peeled shrimp.

http://www.pressureson.net/2018/01/pressure-cooker-tom-kha-gai-thai.html

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5

Raise your hand if you've tried soft boiled eggs and had them come out different every time. I can not count how many times I'd pull my eggs out of the ice bath, so hopefully, only to have an almost hard boiled egg. My first pressure cooker could not set a time for any less than 5 minutes so I just gave up on my dream of perfect ramen for a bit. When I got my new Instant Pot, this was one of the first things I tried! 

I did about a 30 minute soak in a mixture of soy, water, and rice wine vinegar then by the time my ramen was done, the egg was perfect. I have also been working on recipes for Fresh Ramen Noodles and a 5 Minute Shoyu Ramen Broth.  My love of Asian cuisine is strong but sometimes I don't have all day to roast bones and make a traditional broth, although I have many times.

I mean.... just look how perfect!

Yield: 4Author: Pressure's On

Perfect Soft Boiled Ramen Eggs

These quick 3 minute eggs go perfectly with your homemade ramen or any breakfast.

prep time: 3 MINScook time: 6 MINStotal time: 9 mins

ingredients:

• 4 extra large eggs
• 1 cup room temperature water
• 1/3 cup soy sauce
• 3/4 cup water
• 1/4 cup rice mirin
• 1 teaspoon dark soy (for darker egg  color)

instructions

1. Add 1 cup room temperature water to the bottom of your pressure cooker pot. Insert a steam basket and add your eggs. 
2. Pressure cook on manual for 3 minutes. Then immediately quick release pressure and put into an ice bath for 3 additional minutes. 
3. in a small bowl or ziplock plastic bag, mix the soy, remaining 3/4 cup of water, rice wine vinegar, and dark soy. Add eggs and allow to marinade for 30 minutes or overnight. 

notes

Will last for 3-4 days in the refrigerator. This recipe was tested using a 6 quart pressure cooker.

http://www.pressureson.net/2017/11/prefect-soft-boiled-ramen-egg-pressure.html

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Today's recipes is one of my favorites. Hoisin Peanut Chicken is something I've been making on the stove top for years. After a visit to my Chinese family in Los Angeles, Ma made me this magical dumpling sauce with hoisin, peanut, sesame, vinegar, and spice. It instantly became one of my favorite sauces and I've since used it as a dipping sauce and a stir-fry sauce.

When I got my pressure cooker, this was one of the first recipes I converted. The tenderness of the chicken thighs allows for a longer cook time, which helps develop the flavors. The sauce is creamy and rich, a little smokey from the sesame oil, and then a touch of vinegar helps balance it all out. If you wanted to make this as a dipping sauce, just skip the water and add a little extra vinegar.

I used a vinegar made from fermented rice called Chinkiang Vinegar but you could easily substitute that for white or apple cider vinegar. If you have an Asian Market near you, I recommend getting a bottle of Chinkiang Vinegar. It has a more complex  flavor and is delicious in meat mixtures for dumplings and in dipping sauces. I also put a splash on my soups sometimes.

Hoisin Peanut Chicken (Pressure Cooker)

serves 3

• 5 boneless chicken thighs
• 1 tablespoon cooking oil, like vegetable or peanut
• 1/4 cup crushed peanut
  
  For the Sauce
• 1/2 cup hoisin
• 3/4 cup water
• 2 tablespoons sesame oil
• 3 tablespoons, peanut butter, microwaved for 20 seconds
• 2 cloves of garlic, roughly chopped
• 1/2 teaspoon of ginger, grated or powdered
• 1 tablespoon vinegar
• 1 tsp chili garlic sauce (optional for spice)
  
  Cornstarch Slurry
• 1½ tablespoons of cornstarch
• 1/4 cup warm water
  
  Garnish
• cilantro, chopped
• green onion, sliced
• sesame seeds

Directions 

Brown Chicken -  Set your pressure cooker to saute, add you cooking oil and allow it to get nice and hot. When it is a good temperature, add your chicken thighs. Brown for about 3 minutes on each side.

Mix Sauce - In a separate bowl add the ingredients for the sauce and whisk. When chicken is done browning, add your sauce.

Cook -  Secure lid and cook on high/manual for 14 minutes + 5 minutes Natural Pressure Release, then quick release. Set to saute and stir in your cornstarch slurry and ground peanut. Cook on saute for about 1 additional minute, then shut off. 

Serve -  Serve over your favorite rice or noodle. (it's really good on udon) Garnish with cilantro, green onion and sesame seeds. 

1

There's no secret that I love Asian food. My knowledge in Asian Cuisine is mostly in Chinese and Thai cooking but I am starting to explore Taiwanese and Vietnamese cooking. I love the use of vinegar and fresh ingredients. The combination of spices is new to me and so exciting.

When I took my first trip to Chelsea Market in NYC, I ate at this little pop up shop called Very Fresh Noodle. (They are still there so if you are in New York City, GO!)  I watched as they hand pulled noodles and served them in the most velvety broth I had ever seen. I didn't realize at the time that it was a bone broth based soup.

I tried several times, unsuccessfully, to recreate it. It wasn't bad, but it wasn't as rich as I was wanting. I went back to Very Fresh Noodle and took careful notes. I researched a million recipes and put together my own with the flavors I remembered and using the new techniques I've learned with my pressure cooker.  I did my third test and it was perfectttt. Savory and rich, but not too salt. Spicy but not overwhelmingly so.

Now, although this is a pressure cooker recipe, this is by no means a "quick" recipe. This is still very slow with many steps. The pressure cooker just speeds up the process for you. I cooked my broth for a total of 2 hours, which normally would have taken about 6 on a stove top to get the same taste. This is great to make on a lazy Sunday and the broth can be frozen and used for future meals.

Taiwanese Beef Noodle Soup (pressure cooker)

Serves 4-6

For the Broth

• 2 large beef marrow bones, 4-5" long
• 1 lb beef on bone. I used beef neck bones but you can use other cuts that are more meaty
• 1 onion, cut in 1/2
• 6 cloves of garlic
• 2 heaping tablespoons of tomato paste
• 3 tablespoons black bean paste
• 3 star anise
• 1 stick of cinnamon, about 2" (not too large) 
• 1/2 teaspoon cumin
• 1/2 teaspoon black peppercorn, whole
• 1 1/2" piece of ginger, sliced
• 3 green onion, cut to 3" pieces
• 1/2 C soy sauce
• 2 fresh red chilies, sliced length-wise
• 1/3 C rice wine
• 3 tablespoons dark soy sauce
• 1 teaspoon sichuan peppercorns
• enough water to cover all of the bones and meat, about 10 C

Toppings

• bok choy, blanched 
• fried chili garlic oil + vinegar (I use chinkiang) 
• boiled egg, quail or chicken
• cilantro, chopped rough
• green onion, chopped 
• fresh cooked noodles (use can cook in water or in the broth when it's finished)

Directions
Ok, get your sleeves rolled up because this is a long process.

Roast Bones - in a 325° oven, roast your beef marrow bones for 45 minutes on a pan lined with tin foil.

Boil Meat - while your bones are roasting, put your beef in a stock pot and cover with water. Bring to a boil and cook for 10 minutes. This will remove any impurities as well as blood. (I use tongs to transfer this to the pressure cooker when it is time.)

Prepare Pressure Cooker - In your pressure cooker, add the following and stir:
black bean paste
tomato paste
green onion

soy sauce

dark soy

rice wine
cumin

black peppercorns
sichuan peppercorns

red chilies

ginger

anise

cinnamon

garlic

a few cups of water 

Add your prepared meat - Add your roasted marrow bones to the bottom of your pressure cooker, then add your onion halves, and layer on top the meat that has been boiled. Add enough water just to cover the top of the bones and beef.

Cook - Lock your lid and cook on high/manual for 45 minutes. When your timer goes off, release pressure doing quick release. I put a towel over the release valve because it will spray a little water. 

Using your tongs, remove your beef and put it in a separate bowl. Separate the beef from the bone and put your bones back in the broth. You will use this meat at the end when serving. 

At this point, you can add a little more water, depending on how rich you want the broth. I added 4 additional cups.

Cook again - Lock your lid and cook on high/manual for an additional hour. When your timer goes off, release the pressure using quick release. Strain your broth into a separate bowl using a fine mesh strainer. I put mine back into the pressure cooker to keep hot for serving.

Remove Oil - Skim the top to remove excess fat or you can chill the broth and easily separate the fat if you are not eating right away. If chilled, the fat will solidify and it is easy to pick it up with a spoon. Here is a great video on some tips for removing fat from your broth: https://www.youtube.com/watch?v=UwsX0IzN46o

Serve - In a large bowl, fill about half way with noodles. Ladle in enough broth to cover noodles. Top with Bok Choy, beef, boiled egg, cilantro, green onion, and your chili/vinegar mixture. 

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