Tortilla Soup in Pressure Cooker

Serves 6

Ingredients:
2 T vegetable oil
2 tomatoes, chopped (or 1 can diced tomatoes)
1 onion, chopped fine
1 jalepeno, seeded and minced (optional)
6 garlic cloves
2 T minced chipotle chile in adobo sauce
1 T tomato paste
6 cups chicken broth
10 (6in) corn tortillas (4 chopped up, 6 cut in 1/2 strips)
1.5 lbs boneless, skinless, chicken thighs
8 oz cojita cheese
1 avocado
1/2 c sour cream
1/2 c minced cilantro
lime

1. Heat 1 T oil in pressure cooker on saute function. Add tomatoes, onion, jalepeno and cook until soft, 5min. Add garlic, chipotle, and tomato paste. Stir in broth and tortilla pieces, scraping pot clean of browned bits (if not carefully deglazed, pressure cooker function may detect burning). Season chicken with salt and pepper and nestle into cooker.

2. Cook on high pressure for 5min. Quick release pressure.

3. Toast tortilla strips in oven at 425 after tossing in oil and salt. About 10 minutes until crisp and golden.

4. Shred chicken, whisk soup, stir in 1 tsp extra chipotle (optional). Serve soup with cojita, avocado, sour cream, cilantro, and lime juice.

Adapted from a cook's illustrated recipe.

Pear Tatin

Ingredients:
    2 firm pears
    4 whole star anise
    1 box puff pastry
    1/2 t vanilla extract
    1/2 C granulated sugar
    3/4 stick butter, cubed  (probably too much!)
    Splash of dark rum, cognac, brandy? (1.5 oz?)
    Powdered sugar, to cover tops

Hardware:
    cutting board for puff pastry
    10in cast iron pan (a heavy-bottom, oven-safe pan just big enough for 4 pear halves)
    lid for pan (for flambe)
    hemispherical 1/2 tsp measure

Steps:

1) roll out puff pastry, thawing as necessary

2) preheat oven 400F

3) Peal (optional) and halve pears. Scoop out seeds with a hemispherical 1/2 tsp measure. Insert anise into seed cavity.

3.5) (optional) cut pastry into four pieces and wrap the backs of each pear with dough. Trim excess, leaving 1/8 in overhang, wrap overhang around the front of pears. Place prepared pears in fridge.

4) scatter sugar in pan and cook over medium heat without stirring until sugar melts and browns, about 5 minutes

5) reduce heat to low, add vanilla and butter, stir until melted

6) add rum, quickly ignite, let alcohol burn off. Stir to loosen caramel.

7) add pears, cut-side down to pan (if you did not form fit it to the pears, add entire sheet of puff pastry to pan and squish down around the edges at this point)

8) dust pears with confectioners sugar

8) place pan in oven for 15 - 20 minutes (or whatever the pastry box says)

Cannellini beans in pressure cooker

Time: 45min
Yield: 8 servings, can be doubled

Ingredients:
For pressure cooker:
1 lb dried cannellini beans
5 garlic cloves, smashed
4 T olive oil
2 tsp kosher salt
1 large sprig rosemary
1 bay leaf
1 carrot
1 parmesan rind (optional)

For garlic olive oil:
1/2 cup olive oil
2 garlic cloves, thinly sliced
dash of salt
sundried tomatoes, sliced thin

For veggies:
1 large red onion, halved and sliced thin
broccoli, rabe, or zucchini
1/8 tsp red pepper flakes

Directions:

1) In the pressure cooker, combine all pressure cooker ingredients with about 4 cups of water (need to refine this). Tie the rosemary, bay leaf, and carrot together with kitchen twine. Cook on high pressure for 35 minutes? (>30) and allow to release naturally.

2) While the beans cook, heat 1/2 cup oil in large skillet over med-high heat. Stir in the sliced garlic and salt and saute until golden. Transfer the garlic oil to a bowl for serving and add the sundried tomatoes.

3) In skillet on med-high, saute veggies with onion and more oil.

Serve with crusty bread, all drizzled with garlic oil.

Adapted from recipe by Melissa Clark.