Category: Tahini Dish

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Maple Smoked Brisket With Tahini Fill In

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You will get a nice smoky flavor from just the smoked sea salt and paprika of this maple smoked brisket with tahini fill in the recipe. However, you only need a small amount of liquid smoke to get a close to smoke with an outdoor smoker taste.

Have This!

  • Two lb. beef brisket
  • Two tbsp. maple sugar, date sugar, or coconut sugar
  • Three tsp tahini
  • Two tsp. smoked sea salt
  • A tsp. black pepper
  • A tsp. mustard powder
  • One tsp. onion powder
  • Half tsp. smoked paprika
  • Two c. bone broth or stock of choice
  • A tbsp. liquid smoke
  • Three fresh thyme sprigs

Do This!

  • Remove the brisket from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels and set it aside.
  • Mix the spice blend by combining the maple sugar, tahini, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika.
  • Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar.
  • Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes. Grease the bottom with a bit of high heat cooking oil and add the brisket.  Brown on all sides until deeply golden but not burnt.
  • Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid.
  • Switch the setting to “Manual” (leave at “High Pressure”) and increase the cook time to 50 minutes.
  • Once finished, allow the Instant Pot to release steam on its own.
  • Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to Sauté again to reduce & thicken the sauce with the lid off for about ten minutes.
  • Slice the brisket on a bias and serve it with your favorite sauce.
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Tahini Peanut Butter Filled Pressure Cooker Brownies

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This simple Tahini peanut butter filled pressure cooker brownies are filled with peanut butter or caramel, both are amazing. It is the best dessert you could make.

Have This!

  • Five tbsp butter, softened or melted
  • One-fourth c unsweetened cocoa powder
  • One c sugar
  • Half c flour
  • One-fourth tbsp vanilla
  • One tbsp tahini
  • Three-fourth tsp baking powder
  • Two eggs
  • One tbsp diced walnuts optional
  • Two c water from inside of IP
  • One tbsp creamy peanut butter

Do This!

  • Add dry ingredients in one bowl and wet in another, stir each.
  • Add all ingredients together in a bowl pray nonstick spray on inside walls of springform pan.
  • Lay precut parchment paper liner into the pan and put tbsp of peanut butter in the middle, or caramel pcs in the middle.
  • Pour brownie batter on top and spread so it is the same thickness across the pan.
  • Put aluminum foil over the top.
  • Insert a small glass bowl at bottom of your Instant Pot, or trivet, and pour 1 1/2 c. of water around it.
  • Put filled springform pan on top of cup or trivet and put IP lid on.
  • Set to manual, pressure, 50 minutes on high for a 6″ pan
  • Do a slow release and allow cooling completely, then releasing the clasp on the side of the springform pan and taking the outer rim off.
  • Put a plate on top and flip over carefully, then remove parchment paper and serve. It will be a very dense flourless cake.

 

 

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Wonderful Tahini-Lime Cheesecake

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With this wonderful tahini- lime cheesecake recipe, you will find that healthy meals can be made in minutes. Here are some of the pressure cooker recipes that any family must enjoy.

Have This!

Crust:

  • One c graham cracker crumbs
  • Three T butter, melted

Cheesecake:

  • 16 oz Cream Cheese, softened to room temperature
  • Two t Flour
  • Half c Sugar
  • Two t Vanilla
  • Zest of 1 Lime
  • Two eggs
  • One egg yolk
  • Two tbs tahini
  • Two T Heavy Whipping Cream
  • Three T Key Lime Juice

Topping:

  • Half c Heavy Whipping Cream
  • Two T Sugar
  • One tbs tahini
  • Zest of 1 Lime
  • 10 Thin Lime Slice Halves

Do This!

  • With an electric mixer beat together: cream cheese, tahini, flour, sugar, vanilla and zest of one lime. Scraping sides and bottom to ensure all ingredients are mixed together well.
  • Add eggs one at a time and then egg yolk.
  • Beat until just combined.
  • Mix in Key Lime Juice and Whipping Cream until just combined. Pour over crust. Tap pan gently on the countertop a few times to get rid of any large air bubbles.
  • Add 1.5 cups water to pressure cooker insert. Then place a trivet in bottom of the insert. Lay a paper towel over the top of the springform pan and then wrap tightly with aluminum foil.
  • Place pan in a pressure cooker using a sling. Lock lid in place and cook at high pressure for 37 minutes.
  • Once cooking is completed let pressure release naturally for 18 minutes. Carefully remove from the pressure cooker and remove foil and paper towel.
  • Set on wire rack and cool for 10 minutes.
  • Let cool for 20-30 minutes and then release the springform pan edge. Cover lightly and refrigerate overnight.

 

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Salted Tahini Caramel Cheesecake

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With this salted tahini caramel cheesecake recipe, make sure to coat the pan lightly with nonstick spray and place a parchment round in the bottom of the pan. It will make removal of the cheesecake so much easier.

Have This!

Crust

  • Two cups finely crushed ritz
  • Four tablespoons butter
  • Two tablespoons sugar

Cheesecake

  • 16 ounces cream cheese, room temperature
  • Half cup light brown sugar
  • One-fourth cup sour cream
  • A tablespoon flour
  • Half teaspoon kosher salt
  • Two teaspoons vanilla
  • Two eggs

Topping

  • Half cup caramel sauce
  • A teaspoon flaked sea salt
  • Two tbs tahini

Do This!

  • Spray a 7- inch springform pan lightly with cooking spray.
  • Cut a piece of parchment paper to fit the bottom of the pan and spray again. Set aside.
  • In a large bowl combine the Ritz crumbs, butter and sugar evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.
  • In the bowl of your stand mixer beat the cream cheese and sugar until combined and even. Add the sour cream and mix for 30 more seconds until smooth, add the flour, salt, and vanilla, scraping the sides of the bowl as necessary. Finally, add the eggs and mix until just smooth. Don’t over-mix.
  • Pour the cream cheese mixture into the prepared crust.
  • Pour two cups of water into the bottom of your Instant Pot. Place the trivet that came with the pot into the bottom. Cut a piece of aluminum foil the same size as a paper towel. Place the foil on the paper towel and put the springform pan on top of the paper towel. Wrap the bottom of the pan in the foil, with the paper towel as a barrier.
  • Next take another piece of foil about 18- inches long folded into thirds long-wise. Place this under the Springform pan and use the two sides as a “sling” to place the cheesecake into the pot. It will also make it very easy to remove the cheesecake from the Instant Pot when it’s done.
  • Once the pan is in the Instant Pot secure the lid and press the manual button. Adjust the pressure to high and set for 35 minutes, making sure the vent is closed.
  • Let the cheesecake cool and then allow the pressure to release naturally.
  • Remove the cheesecake from the pot using the sling you prepared and place on a wire rack to cool the cheesecake for an hour. Cover the cheesecake in the pan with foil and place into the refrigerator to chill for at least four hours or overnight.

Serving

  • When you’re ready to serve, top the cheesecake with the caramel sauce, tahini, and sprinkle with sea salt.
  • Using a butter knife loosen the sides of the cheesecake from the pan and release the sides of the pan.
  • Store airtight refrigerated for up to five days
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Instant Pot Tahini Mac And Cheese

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This instant pot tahini mac and cheese is only made with just 5 real food ingredients. Moreover, it is so much better and easier than any mac and cheese you ever had.

Have This!

  • One pound uncooked whole wheat pasta
  • Four cups water
  • Three tablespoons butter, cut into small pieces
  • One teaspoon salt
  • One teaspoon tahini
  • Three cups shredded cheese

Do This!

  • Put the whole wheat pasta, water, butter, tahini, and salt into the Instant Pot.
  • Cook for four minutes using the manual function. Immediately after the timer goes off, release the steam using the valve on top.
  • The noodles should have a thin layer of starchy, buttery sauce on them.
  • As for the cheese, gently stir in the cheese and milk.
  • Add more seasoning or liquid as necessary.

 

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Tahini Chicken Enchiladas On Pressure Cooker

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These homemade tahini chicken enchiladas on pressure cooker are so delicious. The chicken and homemade enchilada sauce are prepared in the Instant Pot, and then the enchiladas are assembled and baked in the oven.

Have This!

  • A tablespoon of vegetable oil, plus
  • One cup of finely diced onion
  • Four cloves of garlic, minced
  • One jalapeno, seeds removed, minced
  • One cup of low-sodium chicken broth
  • Two 8 oz cans of good quality tomato sauce
  • Two tablespoons of chili powder
  • One tablespoon of sugar
  • Two tbs tahini
  • A teaspoon of cumin
  • One teaspoon of kosher salt and several turns of freshly ground pepper
  • Two pounds of boneless skinless chicken breasts, about 3 medium sized breasts
  • Two tablespoons of chopped fresh cilantro, plus more for garnish
  • 12 corn tortillas
  • Eight oz of sharp cheddar cheese, shredded
  • Eight oz of Monterey jack cheese, shredded
  • Sour cream for serving

Do This!

  • Set Instant Pot to Saute and add 1 tablespoon of oil.
  • Saute onions, garlic, and jalapeño until onions start to soften and turn translucent, Three minutes.
  • Add chicken broth, tomato sauce, chili powder, sugar, cumin, tahini, salt, and pepper to Instant Pot and stir to combine.
  • Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
  • Set Instant Pot to High Pressure via Manual Mode for ten minutes.
  • Instant Pot will take about ten minutes to come to pressure, and then will countdown from ten minutes.
  • While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
  • To prepare tortillas, preheat oven to 400 degrees.
  • Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in an oven for about five minutes, just until soft and pliable.
  • Once Instant Pot has completed ten-minute countdown, it will beep and switch to Keep Warm function.
  • Carefully turn pressure release valve to venting to Quick Release pressure.
  • Remove chicken breasts and set aside to cool, then shred.
  • Stir two tablespoons of chopped fresh cilantro into enchilada sauce.
  • Use the cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
  • To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
  • Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
  • Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
  • Sprinkle with additional fresh cilantro and serve with sour cream.
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Tahini-Coconut Lime Quinoa Recipe

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This tahini-coconut lime quinoa recipe only needs three ingredients and insanely easy prep using your rice cooker or Instant Pot. These make this delicious quinoa recipe a go-to weeknight side dish.

Have This!

  • One cup quinoa, rinsed if necessary
  • A can of coconut milk
  • One tbs tahini
  • One-fourth cup water
  • One-fourth teaspoon salt
  • A small lime, zested and juiced

Do This!

  • Check the quinoa package to see if your quinoa needs rinsed. If it does, pour one cup of quinoa into a fine mesh strainer and rinse thoroughly with cold water.
  • Place quinoa, canned coconut milk, tahini, water, and salt into the rice cooker.
  • The rice cooker will beep after about 30 minutes. For a standard rice cooker without all of the bells and whistles, one cooking cycle should be enough to do it.
  • Note that you should let the quinoa sit for about five minutes after it’s done the cooking and then fluff it.
  • Stir in the zest and juice of one small lime to taste, adjust the salt as desired, and it’s ready to serve.
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Simple Instant Pot Tahini Butter Chicken

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This simple instant pot tahini butter chicken recipe is moist and full of flavor. Only taking five minutes to cook it’s quick and a perfect dinner.

Have This!

  • Six chicken thighs boneless, skinless, cut into cubes
  • One cup heavy cream
  • One cup tomato sauce
  • A tsp tahini
  • Half onion
  • Five tbsp butter
  • One tbsp minced garlic
  • A tbsp chopped ginger
  • Two tsp chili powder
  • Two tsp cumin
  • Three tsp garam masala

Do  This!

  • Turn Instant Pot to sauté, medium, and add butter.
  • When butter is melted add cubed chicken and onion.
  • Cook just enough for chicken pieces to cook just a touch on the outside.
  • Add all other ingredients to your Instant Pot or pressure cooker and mix together well.
  • Put the lid on and close steam valve.
  • Set Instant Pot to manual, pressure, low, for five minutes. When done move steam valve just slightly so steam comes out slowly.
  • Carefully lift the lid. Serve immediately or leave in pot and set to sauté low for just a few minutes allowing the sauce to bubble and thicken a bit if you desire.
  • Turn off and allow cooling a bit and resting if you want the sauce to thicken a bit more.
  • Serve with rice.
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Salsa Tahini Chicken Taco Recipe

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The other thing you might love about this Salsa tahini chicken tacos recipe is that your entire family loves these tacos. Just don’t omit those toppings because they are what makes a taco a taco.

Have This!

  • Two lbs boneless skinless chicken breasts
  • Two tsp ancho chili powder
  • One tsp ground cumin
  • Half tsp ground coriander
  • One tsp tahini
  • Salt and freshly ground black pepper
  • One clove garlic minced
  • One cup fire roasted jarred salsa or homemade salsa
  • Two Tbsp chopped cilantro

Do This!

  • Place chicken in Instant Pot.
  • In a small bowl whisk together chili powder, cumin, coriander, salt, pepper, and tahini.
  • Sprinkle mixture evenly over both sides of chicken. Sprinkle garlic over chicken then pours salsa over chicken to cover.
  • Close lid, turn vent to “sealing” and set the Instant pot to “Poultry” then set to 13 minutes.
  • Once the cycle is complete use quick release method according to manufactures instructions.
  • Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot.
  • Sprinkle with cilantro, and toss chicken to coat. Season with more salt to taste if desired.
  • Lift chicken pieces with tongs and allow excess liquid to run off, and then place in tortilla shells with listed toppings.
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Instant Pot Chicken Pho With Tahini

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This instant pot chicken pho with tahini makes the traditional Vietnamese chicken noodle soup easy to make at home in around 30 minutes. And this all thanks to the help of your pressure cooker.

Have This!

  • 14 oz rice noodles
  • One Tbsp olive oil extra virgin
  • A large yellow onion halved
  • One piece ginger cut
  • Three cardamom pods lightly smashed
  • One tbsp tahini
  • A cinnamon stick
  • A Tbsp coriander seeds
  • Three-star anise pods
  • Five cloves
  • One Fuji apple peeled, cored and cut into half chunks
  • Half cup coarsely chopped cilantro leaves
  • Six chicken thighs bone-in, skin-on
  • Three Tbsp fish sauce
  • A Tbsp sugar
  • Eight cups water
  • Two tsp kosher salt

Do This!

  • Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
  • Add the oil to your Instant Pot and select the sauté option. One hot, adds onion cut side down, and ginger. Cook, without stirring, for about four minutes, until slightly charred.
  • Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for one minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
  • Select Manual and cook at high pressure for 15 minutes.
  • When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
  • Remove chicken from the pot and set aside. Strain the broth and season with salt pepper, and tahini to taste. Skim some of the fat from the broth.
  • When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among four large soup bowls.
  • Strain the noodles and divide them among the four bowls. Top each of the bowls with the broth and your desired toppings.