Cooking in an RV

RV Cooking Tips

Cooking in my RV is easy although it’s just a tiny kitchen. My RV has a gas oven, gas stovetop and a microwave. I have baked cookies in the oven (for which an oven thermometer helps) and used the stovetop countless times.

I found out recently on a very hot day, that using both the oven and the stovetop created a massive amount of heat that the air conditioner couldn’t keep up with. Therefore, grilling is a great option. As well, the slow cooker or the pressure cooker are fabulous options.

Currently, the Instant Pot is all the rage. This is somewhat funny to me, as many years ago I purchased a similar product made by Fagor. It was an oddity among my friends.

Instant Pot Perfection

However, since the Instant Pot makes different sizes, I opted to buy a small Instant Pot for cooking in my RV. Kitchen space is limited and the more you can save on weight in the RV, the better.

My first time using the Instant Pot, I made macaroni and cheese. It was almost successful, but I needed a bit more time to get the noodles done. It can be a bit tricky.

There are so many books with recipes for the Instant Pot. I got the book Instant Pot Miracle from the library and decided to try the Chicken Burrito Bowl. It was a simple recipe, and it didn’t heat up the RV. I learned that you always need to count on an extra 10 minutes to let the pressure cooker get up to the correct pressure.

Chicken Burrito Bowl Recipe

• 1 cup sour cream
• 2 tablespoons chipotle sauce (from a can of chipotle chilies in adobo)
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• ¼ tsp salt
• 2 pounds skinless, boneless chicken breasts and/or thighs
• 1 28-ounce can diced tomatoes
• 1 tablespoon smoked paprika
• 3 cloves garlic, minced
• 1 cup chopped onion
• 1 tsp coarse salt
• ½ tsp black pepper
• 1 32-ounce container less-sodium chicken broth
• 1 14-ounce box instant whole grain brown rice
• 2 14-ounce cans black beans, rinsed and drained
• 2 cups shredded Colby jack cheese
• Snipped Cilantro

Preparation:

To make the chipotle sauce, combine the sour cream and 1 tablespoon of the chipotle sauce, lime juice, 1 clove minced garlic, and salt. Cover and chill until serving.

Combine the chicken, diced tomatoes, 1 tablespoon chipotle sauce, paprika, 3 cloves minced garlic, onion, coarse salt, black pepper, and 2 cups of the broth in the Instant Pot. Close the lid on the pot, and then close the pressure-release valve.

Cook:

Select MANUAL and cook at high pressure for 15 minutes. When cooking is complete, press CANCEL and use a quick release to depressurize. Take the chicken out of the cooking liquid.

Now add the remaining broth, rice, and black beans to the remaining cooking liquid. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook at high pressure for 5 minutes. When cooking is done, use a quick release to depressurize.

Serving:

Use two forks to shred the chicken into smaller pieces. Add the chicken to the pot, stir to combine with the rice-bean mixture. When serving, spoon into bowls and top with cheese, chipotle sauce, and cilantro.