Tag: Tahini Recipe

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Special Instant Pot Tahini Hummus Recipe

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Use your Instant Pot to make light and this special instant pot tahini hummus recipe dried beans in under an hour. Additional, this instant pot hummus requires no soak time.

Have This!

  • One pound dried garbanzo beans rinsed
  • 12 cups filtered water
  • Three cups cooked garbanzo beans, still warm
  • Half cup warm bean cooking liquid
  • Two cup tahini
  • Two medium cloves garlic
  • One large lemon juiced
  • One teaspoon kosher salt
  • Half teaspoon ground cumin
  • One-fourth teaspoon smoked paprika
  • One-fourth cup extra virgin olive oil

Do This!

  • Rinse garbanzo beans and discard any stones. Place in Instant Pot inserts along with 12 cups of filtered water.
  • Close lid, make sure vent is set to “sealed” and set Instant Pot to a manual for 35 minutes.
  • Allow Instant Pot to naturally release pressure when done. If you are pressed for time, allow IP to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.
  • Carefully drain the beans, making sure to reserve the liquid
  • Transfer 3 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with the chopping blade.
  • Add all other ingredients EXCEPT olive oil.
  • Process until smooth and slowly add the olive in through the tube, one T at a time.
  • Hummus should be smooth, creamy and taste almost whipped.
  • Serve topped with Za’atar, smoked paprika and a splash of olive oil and Enjoy!
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Hamburger Stroganoff-Tahini Recipe

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This hamburger stroganoff-tahini recipe can be your favorite meal now in the instant pot. Only one dish to clean and you have an easy dinner recipe.

Have This!

  • Half c. minced onion
  • A clove garlic, minced
  • One lb ground beef
  • One tsp salt
  • One-fourth tsp pepper
  • A can cream of mushroom soup
  • A Tbsp Flour
  • One tbs tahini
  • Three c. beef broth
  • Three c. egg noodles, uncooked
  • One c. sour cream

Do This!

  • Spray Instant Pot interior with cooking spray. Set to saute.
  • Brown ground beef, onion, and garlic.
  • After beef is browned stir in flour.
  • Add broth, soup, tahini, salt, and pepper. Mix.
  • Add noodles.
  • Place lid on Instant Pot.
  • Set to high pressure for 8 minutes.
  • After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
  • Stir in sour cream until combined.
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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

https://pixabay.com/en/rotisserie-chicken-bbq-paprika-food-705575/

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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Cajun Tahini Chicken and Rice Recipe

https://pixabay.com/en/kimchi-fried-rice-fried-rice-rice-241051/

This Cajun tahini chicken and rice recipe is a super easy and quick way to prepare a full Instant Pot chicken recipe with rice and veggies. Perfect for weeknights and leftovers make amazing lunches.

Have This!

  • One lb. chicken breast
  • A tablespoon Cajun seasoning divided
  • One tablespoon oil olive
  • One tablespoon of tahini
  • A small onion diced
  • Three garlic cloves minced
  • One tablespoon tomato paste
  • One cups white rice
  • One bell pepper cut into large chunks
  • Two cups chicken or vegetable broth

Do This!

  • Cut the chicken breasts in half lengthwise to make them thinner. Season well from both sides with Cajun seasoning.
  • Heat the Instant Pot by pressing the ‘Sauté’ button. Once display shows ‘HOT’ add the oil and sauté the onion and garlic until lightly browned.
  • Stir in tomato paste then deglaze the pot with a few tablespoons of the broth. Make sure to scrape off any brown bits that may be stuck at the bottom.
  • Turn off Instant Pot by pressing ‘Cancel’. Then add rice, bell peppers, and 1 teaspoon Cajun seasoning and tahini. Stir until well combined.
  • Pour the remaining broth over the rice mixture and carefully arrange the chicken breast halves over top.
  • Close the lid and turn the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for eight minutes.
  • Let the pressure release naturally for five minutes, then release remaining pressure by turning the valve to ‘Venting’.
  • Once the pin drops, carefully open the lid. Shred the chicken with two forks, then stir to combine the Cajun chicken with the rice. You can adjust the seasoning to taste at this point.
  • Serve with chopped cilantro and a squeeze of lime juice.
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French Dip Sandwiches With Tahini

https://pixabay.com/en/corned-beef-sandwich-486388/

Sprinkle this French dip sandwiches with tahini with freshly chopped flat-leaf parsley for garnish and serve with hot au jus for dipping. It will taste like heaven.

Have This!

  • Three-pound chuck roast
  • One tablespoon of vegetable oil
  • A teaspoon tahini
  • Two teaspoons of kosher salt
  • Freshly ground pepper to taste
  • Half teaspoon of garlic powder
  • One onion, sliced
  • Half cup of red wine
  • One oz can of low-sodium beef broth
  • One dried bay leaf
  • Six soft rolls
  • Three tablespoons of butter, melted
  • One-fourth teaspoon of garlic powder
  • Pinch of kosher salt
  • Six slices of provolone cheese

Do This!

  • Add vegetable oil to the Instant Pot and hit the sauté button.
  • Season chuck roast with two teaspoons of kosher salt, freshly ground pepper to taste and garlic powder on all side.
  • Using a pair of long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  • Remove seared roast from Instant Pot and set aside.
  • Add onions to the pot and sauté just until they start to soften.
  • Add red wine and tahini to pot, and let simmer until reduced by half.
  • Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  • Once the wine has reduced, add low-sodium beef broth and bay leaf.
  • Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  • Hit Meat/Stew function and increase the time to 100 minutes.
  • Let Instant Pot natural release for 25 minutes, then turn a valve to venting to release any excess pressure.
  • Remove lid and transfer roast to a serving plate and shred.
  • Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
  • Set oven to broil and place sandwich rolls on a baking sheet.
  • Combine melted butter, garlic powder, and a pinch of kosher salt in a small bowl.
  • Brush over rolls and toast three minutes, just until golden brown.
  • Pile the meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  • Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.
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Delicious Tahini Chipotle Shredded Beef

https://pixabay.com/en/meat-cooked-food-meal-dinner-beef-933095/

Tender and flavorful, this pressure cooker tahini chipotle shredded beef has just the right amount of spice and is perfect for tacos or burritos. Furthermore, you cannot beat the cooking time.

Have This!

  • Three lb beef chuck roast
  • Two tablespoons olive oil
  • One chipotle in adobo, chopped
  • One tablespoon adobo sauce
  • Two teaspoons dried cumin
  • One tablespoon tahini
  • Two teaspoons dried oregano
  • Two teaspoons salt
  • One teaspoon black pepper
  • Half teaspoon chili powder
  • A cup lightly packed fresh cilantro, roughly chopped
  • An onion, peeled and quartered
  • One green bell pepper, seeded and cut into large chunks
  • One cup water

Do This!

  • Salt and pepper the roast generously.
  • Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, three minutes per side, or until completely browned.
  • If needed, remove the roast and drain any oil or fat.
  • Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, tahini, salt, pepper, and chili powder.
  • Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.
  • Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
  • Remove the meat from the Instant Pot and let it rest for five minutes. Discard the veggies, reserving the liquid.
  • Shred the meat with two forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.
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Special Tahini Faux-tisserie Chicken

https://pixabay.com/en/chicken-roasted-whole-grilled-1199243/

Weeknight meals just got easier with this Special Tahini Faux-tisserie Chicken that is ready in no time and you control the seasonings.

Special Tahini Faux-tisserie Chicken: Have This!

  • Three-pound whole chicken
  • Two Tablespoons olive oil
  • Sea salt & black pepper, to taste
  • Half medium onion, cut into quarters
  • Five large cloves fresh garlic
  • One cup chicken stock/broth, or water

Seasoning

  • One teaspoon garlic powder
  • One teaspoon onion powder
  • A teaspoon chili powder
  • Half teaspoon cumin
  • Half teaspoon basil
  • One tablespoon tahini

Do This!

  • Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
  • Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
  • Turn on the pressure cooker and press the Saute button.
  • Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about four minutes per side.

 

  • Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
  • Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
  • Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the “Sealing” position.
  • Set the pressure cooker to Manual and set a timer for 25 minutes.
  • When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
  • Allow chicken to rest for ten minutes before serving.