Monday, October 24, 2016

Frito Pie (Slow Cooker and Pressure Cooker)

Frito Pie topped with cheese and plain yogurt.

I know, I know. Lots of Instant Pot recipes. It just happens to be soup and stew season, and the Instant Pot makes for great soups and stews. So here's an oldie but goodie that's been adapted for Instant Pot cooking, so I'm posting it as a Manic Monday post. If you prefer a slow cooker you can use that also! You can serve this without the Frito chips and put it over baked potatoes, in a steamed winter squash, or with crackers.

In the slow cooker or Instant Pot, this is a great weeknight meal and it can freed a crowd.

 If you are eating gluten free check your soy sauce ingredients, or use coconut amnios. You can leave the Worcestershire sauce out. Serve this over a baked potato. Or serve with gluten free corn or multi grain chips if you are able to eat grains.

Frito Pie ingredients.
  This recipe differs from my stove top recipe, I use less tomato sauce, and add more water. Some other little tweaks also. The flavors are more intense from pressure cooking to me, so I adjusted the tomato sauce portion. I also added more water to help this come to pressure and not stick to the bottom of the liner. In the end though I still wanted a thick Frito Pie topping. This came out perfect.
Toss it in and start the pot!
 I am so thankful this has a stainless steel insert, I use any and all utensils on this liner and there's no fear of peeling or scratching. Brown the meat right in the liner, so easy peasy.

I still cook this for 20 minutes. So that means it's probably a little more time than on the stove top, BUT there's no stirring and checking on it to make sure it hasn't burned on the bottom. When it's done? It just turns itself off and keeps warm for us if needed.

Give Peas A Chance Frito Pie

1.5 pounds lean ground beef
1 tablespoon bacon grease, 17 grams (You can also use butter, ground beef renderings, or olive oil)
1 onion chopped, 220 grams
2 jalapeno diced, 60 grams
2 garlic cloves minced, 6 grams
1 can tomato sauce (15 ounces)
1 small can tomato paste (6 ounce can)
4 teaspoons cumin, 10 grams
2-3 tablespoons chili powder, 12-18 grams
1 teaspoon garlic powder, 2 grams
1 teaspoon onion powder, 2 grams
1 tablespoon oregano, 2 grams
1-2 tablespoons Worcestershire sauce, 7 grams= 1tbs
1-2 tablespoons soy sauce, 10 grams= 1tbs
1/2 cup DRY black beans, rinsed and soaked overnight (Instant Pot only)
                *OR 3 cups cooked beans drained**(Instant Pot or slow cooker)
3 tablespoons masa harina
1-1/2 cups water
Salt and Pepper to taste

Serve with/on
Frito Chips
Baked Potatoes
Black beans
Cheddar cheese (shredded)
Sour cream
Jalapeno slices
Cilantro leaves

Instant Pot Method

  1. Brown ground beef, onion, garlic, and jalapeno on SAUTE mode. Drain if desired.
  2. Add the remaining ingredients, except the water. Stir, making sure the tomato paste is dissolved. (See note about adding beans below)
  3. Mix the masa with about 1/2 cup of water. Pour this into the pot. * If not using masa skip this step.
  4. Add water and scrape the bottom of the liner so there are no browned bits of food stick on it.
  5. Close lid to the Instant Pot. Set it to MANUAL, HIGH pressure, for 20 minutes. Forgot to add, wait ten to fifteen minutes then carefully release the pressure.
  6. Taste and adjust seasonings.
  7. Serve over Frito chips along with other toppings.
Slow Cooker Method
  1. Brown the beef on the stove top and set aside. 
  2. Saute the onion, garlic, and jalapeno with the bacon grease. Cook until the onions are translucent.
  3. Add all the ingredients to the slow cooker and stir until well combined.
  4. Cook on low for 5-6 hours.
  5. Stir, and season to taste.
  6. Serve over Frito chips along with other toppings.

  1. Beans: I don't like to eat beans in this but, if you would like a more tradtional Frito Pie add them! Usually it's pinto beans, or that's what I remember as a kid. But I use black beans the most at home.To add beans to a Instant Pot or slow cooker: Drain and rinse a can of black beans and a can of pinto beans. Add them to the pot at the same time you add the tomato sauce. For the Instant Pot you can use DRY/uncooked beans: Rinse and drain DRY/uncooked black beans, add them at the same time you add the tomato sauce, and add EXTRA water until the liquid covers the food by 1/2 inch. Increase cook time to 40 minutes.
  2. Gluten Free: For gluten free Frito Pie, check your soy sauce ingredients or use coconut amnios. For the Worcestershire sauce also, or you can also leave it out.
  3. Paleo/Gluten Free Tip: Serve this over a baked potato and leave out the masa for a grain free, gluten free option. Use coconut amnios or a gluten free soy sauce. Same goes for the Worcestershire sauce.

Freezer Tip: This freezes very well, make a double batch. Heat it up for a quick meal with Frito chips, over a baked potato, or even over pasta.

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