Pressure Cooker Salsa Chicken

Ingredients

• 1 teaspoon chili powder
• ½ teaspoon kosher salt
• 2 pounds boneless, skinless chicken breasts
• 1 cup store-bought roasted tomato salsa or Salsa Ahumada
• 12 lettuce leaves of grain-free tortillas

Instructions 

1. Cook in pressure cooker on high for 10-minutes.

Salsa Ahumada

Ingredients

• 2 tablespoons avocado oil or ghee
• 3 medium garlic cloves, peeled
• 1 small yellow onion, roughly chopped
• 6 chiles de arbol, stemmed (pour out the seeds if you prefer a milder salsa)
• 2 tablespoons apple cider vinegar
• 1 14.5-ounce can fire-roasted diced tomatoes
• ½ teaspoon kosher salt

Instructions

1. Heat the oil in a large skillet over medium heat. Once it's sizzling hot, add the garlic and onions. 
2. Cook the garlic and onions for about 3-5 minutes, stirring frequently, until browned in parts and aromatic.
3. Toss in the chiles. Cook, stirring, for 1-2 minutes. (You can use fewer chiles if you're afraid of the heat.) 
4. Add the vinegar and diced tomatoes with their juices, and bring the contents to a boil. 
5. Lower the heat to medium-low, and simmer until the tomatoes begin to break down (about 8-10 minutes). 
6. Turn off the stove, and transfer the contents of the skillet to a blender. 
7. Puree everything until smooth. Pause to scrape down the sides of the blender if necessary. Taste the salsa and adjust with more salt if needed.

Pressure Cooker Sunday Gravy 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound sweet and/or hot Italian sausage
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• Kosher salt
• 6 garlic cloves, minced
• 1/4 cup tomato paste
• 1 cup Bone Broth or chicken stock
• 3 28-ounce cans whole San Marzano tomatoes
• 1 1 ½-pound flank steak, cut in half crosswise
• 2 pound boneless pork country-style ribs from the shoulder
• 2 dried bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup chopped fresh basil 
• 1/4 cup chopped fresh Italian parsley

Instructions

1. Cook in the pressure cooker on high for 50 minutes.

Pressure Cooker Kabocha and Ginger Pork 

Ingredients

• 1 tablespoon ghee
• 3 pounds boneless pork shoulder, cut into 2-inch cubes
• 1 teaspoon kosher salt
• 1.2 teaspoon freshly ground black pepper
• 1/4 pound shiitake mushrooms, stemmed and cut in half
• 4 cups peeled and seeded kabocha squash, cut into 1-inch pieces

Sauce 

• 1 teaspoon ghee
• 1 small shallot, minced (about ½ cup)
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1/2 cup fresh orange juice
• 1/4 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 teaspoon fish sauce

Instructions

1. Cook on high in the pressure cooker for 45-minutes.