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неделя, 24 август 2014 г. Мъфини с боровинки 1 1/2 ч.ч брашно 1ч.ч пудра захар 1/2 ч.ч олио 1/2 ч.ч прясно мляко 1 яйце 1 ч.л бакпулве 1-2 бр ванилия 200 гр боровинки/пресни или заразени/ Смесете в купа сухите съставки брашно захар ванилия бакпулвер . В отделна купа смесете течните съставки яйце,мляко олио. След това със шпатула на ръка смесете течните и сухите съставки и накрая добавете боровинките Пече се на 180 градуса 15-20 мин. 1ч.ч пудра захар 1/2 ч.ч олио 1/2 ч.ч прясно мляко 1 яйце 1 ч.л бакпулве 1-2 бр ванилия 200 гр боровинки/пресни или заразени/ Смесете в купа сухите съставки брашно захар ванилия бакпулвер . В отделна купа смесете течните съставки яйце,мляко олио. След това със шпатула на ръка смесете течните и сухите съставки и накрая добавете боровинките Пече се на 180 градуса 15-20 мин. Миди с ориз 1.5 кг миди черни с черупката 1 глава лук 1 морков 1/2 връзка девисил пресен зехтин 1ч.ч ориз Мидите се почистват, половината количество се вари без вода и се изважда ядката. След това в зехтина се задушава морков ,лук добавя се почистената мида ядка ,ориза и след това останалото количество миди с черупка.и се долива с 1 1/2ч.ч вода.Слагаме капака оставяме на слаб огън 15-20 мин. 1 глава лук 1 морков 1/2 връзка девисил пресен зехтин 1ч.ч ориз Мидите се почистват, половината количество се вари без вода и се изважда ядката. След това в зехтина се задушава морков ,лук добавя се почистената мида ядка ,ориза и след това останалото количество миди с черупка.и се долива с 1 1/2ч.ч вода.Слагаме капака оставяме на слаб огън 15-20 мин. неделя, 27 юли 2014 г. вторник, 4 март 2014 г. http://trydiani.blogspot.com/ вторник, 21 януари 2014 г. Кралски скариди на тиган с чесън, портокал и сладък соев сос Кралски скариди на тиган с чесън, портокал и сладък соев сос Продукти - 450 гр. големи, сурови и почистени скариди - 3 с.л. сладък соев сос Kikkoman (или Терияки Mарина Kikkoman) - 2 глави чесън, почистен - 1 с.л. сусамово олио - 1 с.л. фъстъчено олио - 1 глава червен лук, нарязана на тънки ивици - 1 зелена тиквичка,нарязана на кубчета - 150 мл. портокалов сок - 1 с.л. царевично брашно Сложете скаридите в плитък съд. Разбъркайте соевия сос, чесъна и сусамовото олио и полейте обилно скаридите. Покрийте и оставете настрана за 1 час. 2. 3атоплете фъстъченото олио в уок или дълбок тиган, добавете лука и запържете около 10 мин. Добавете тиквичките и запържете за 5 мин., след това извадете зеленчуците от тигана. Извадете скаридите от маринатата и ги запържете в тигана за 4-5 мин., докато порозовеят. Върнете обратно лука и тиквичките в тигана и полейте с маринатата. Смесете портокаловия сок и царевичното брашно, изсипете ги в тигана и оставете да заври, като разбърквате често. Оставете да ври 1 мин. и. Салата с маринован октопод от о-в Самотраки Салата с маринован октопод от о-в Самотраки 1/2 салата „Айсберг“ 1/2 зелена салата 3–4 листа пресен спанак 1 голям портокал 1 голям грейпфрут 50 г крем сирене („Филаделфия“) 100 г маринован октопод (1 консерва маринован октопод от 125 г) 50 г чери домати за дресинга: сокът от 1/2 лимон 50 мл зехтин морска сол и пипер меланж на вкус 1/2 зелена салата 3–4 листа пресен спанак 1 голям портокал 1 голям грейпфрут 50 г крем сирене („Филаделфия“) 100 г маринован октопод (1 консерва маринован октопод от 125 г) 50 г чери домати за дресинга: сокът от 1/2 лимон 50 мл зехтин морска сол и пипер меланж на вкус Всички съставки за дресинга се разбиват в купа. Зелената салата, салатата „Айсберг“ и спанакът се накъсват. Грейпфрутът и портокалът се филетират и се прибавят към салатата. Овкусява се с дресинга. Грейпфрутът и портокалът се филетират и се прибавят към салатата. Овкусява се с дресинга. С помощта на две лъжици от сиренето се оформят кенели и се поставят в средата на салатата. Около тях се подреждат маринованият октопод и чери доматите, нарязани на половинки Около тях се подреждат маринованият октопод и чери доматите, нарязани на половинки Риба на сол Риба на сол Необходими продукти: 2,5 кг сьомгова пъстърва /лаврак,ципура рибта трябва да над 1 кг / 2 скилидки чесън 3 стръка розмарин 3 кг морска сол сол и черен пипер на вкус Рибата се почиства от вътрешностите и в корема й се слагат стръковете розмарин и смачканите скилидки чесън. Овкусява се със сол и черен пипер. На дъното на тавата се поставя една част от морската сол, отгоре се слага рибата, и се покрива с останалата сол. Пече се в загрята на 200 градуса фурна, без вентилатор, за 1 час. (Времето за печене зависи от големината на рибата – за този грамаж 1 час е достатъчен).(ако рибата е до 1 кг се пече 20-30мин 2 скилидки чесън 3 стръка розмарин 3 кг морска сол сол и черен пипер на вкус Рибата се почиства от вътрешностите и в корема й се слагат стръковете розмарин и смачканите скилидки чесън. Овкусява се със сол и черен пипер. На дъното на тавата се поставя една част от морската сол, отгоре се слага рибата, и се покрива с останалата сол. Пече се в загрята на 200 градуса фурна, без вентилатор, за 1 час. (Времето за печене зависи от големината на рибата – за този грамаж 1 час е достатъчен).(ако рибата е до 1 кг се пече 20-30мин Маки суши МАКИ СУШИ Вместо риба тон като плънка можете да използвате краставица нарязана на ленти, яйце, авокадо, сьомга, зеле. - 6 листа нори - 6 х 75гр ориз за суши - 420гр риба тон - уасаби - Соев сос Kikkoman Вместо риба тон като плънка можете да използвате краставица нарязана на ленти, яйце, авокадо, сьомга, зеле. те-маки суши те-маки суши - 6 листа нори - 6 х 30гр ориз за суши - 6 предварително сварени и обелени тигрови скариди - 6 х 5гр хайвер от сьомга (Тобико) - 1 краставица - 1 авокадо - 6 листа от зелена салата - Уасаби - Майонеза - Соев сос Kikkoman Крем супа от морски дарове Крем супа от морски дарове 1с.л зехтин 1 малка скл чесън 1 малка глава лук накълцана 500гр миди с черупката 250 мл.бяло вино 150 мл. сметана 250 мл.пилешки бульон 6-8 сурови скариди,обелени малка връзка див лук,накълцан Загрейте зехтина в тенджера и запържете лука и чесъна за 2-4 мин.докато омекнат/ Усилете огъня,сложете черните миди в съда и ги залейте с виното.Покрийте тенджерата и варете мидите 4 мин.докато всяки миди се отворят.Отцедете и запазете бульона.Отделят се една част от мидите а на останалите извадете ядката. Прецедения бульон с е смесва с пилешкия и изчакваме да заври.Намалете огъня добавете сметаната и оставете супата да къкри за около 5 мин. Добавете скаридите и ги варете за около 2-4 мин докато порозовеят,след това добавяме черните миди Поръсва се див лук 1с.л зехтин 1 малка скл чесън 1 малка глава лук накълцана 500гр миди с черупката 250 мл.бяло вино 150 мл. сметана 250 мл.пилешки бульон 6-8 сурови скариди,обелени малка връзка див лук,накълцан Загрейте зехтина в тенджера и запържете лука и чесъна за 2-4 мин.докато омекнат/ Усилете огъня,сложете черните миди в съда и ги залейте с виното.Покрийте тенджерата и варете мидите 4 мин.докато всяки миди се отворят.Отцедете и запазете бульона.Отделят се една част от мидите а на останалите извадете ядката. Прецедения бульон с е смесва с пилешкия и изчакваме да заври.Намалете огъня добавете сметаната и оставете супата да къкри за около 5 мин. Добавете скаридите и ги варете за около 2-4 мин докато порозовеят,след това добавяме черните миди Поръсва се див лук Миди с лек лимонов сос Миди с лек лимонов сос 800гр миди Лимонов сок Зехтин Дижонска горчица Смесват се лимона ,зехтина и дижонската горчица. Мидите се задушават в тази смес за около 5-7 мин. Докато се разтворят черупките След това се поднасят гарнирани с резенче лимон Тилапия в тайландски сос Тилапия в тайландски сос 4 филета от тилапия 2 с.л царевично брашно 2 с.л слънчогледово олио или зехтин 4 стръка зелен лук 2 скл. чесън,смачкани,малко парче джинджифил ситно накълцан 2 с.л соев сос 1 с.л кафява захар сокът от един лимон и един лимон на резени за поднасяне 1 червена люта чушка почистена и нарязана шепа листа от босилек Оваляйте филетата в царевичното брашно и ги запържете в олио за 2-3 мин. От всяка страна,докато получат хрупкава коричка.Извадете ги от тигана и ги оставете на топло.В същия съд запържете лука ,чесъна ,джинджифила за кратко след което добавете соевия сос захарта и лимоновия сок и оставете сместа да се сгъсти до консистенция на лепкав сироп.С получената смес залейте рибата поръсете с лютата чушка и босилека и поднесете резенче лимон. Лаврак във фолио Филе от лаврак във фолио 4 бр лаврак 8 скариди 8 черни миди 1 лимон 4 стръка магданоз 4 с.л зехтин сол,черен пипер Измийте и почистете лаврака,после го нарежете на филета и го поставете върху хартия за печене Сложете скаридите мидите 1 резенче лимон,магданоз и подправете със зехтина,сол и черен пипер. Оформете с фолиото отворена кесийка и поставете вътре рибата.Затворете фолиото и запечете на фурна 20 мин на 250.Поднесете рибата с отворено фолио Пъстърва смасло и каперси Пъстърва с масло и каперси 4 филета от пъстърва 100гр масло сокът от един лимон магданоз 2 с.л каперси Загрейте фурната на 200.Сложете рибата в тава за печене и я подправете и намжеста с масло.Печете за 10-12 мин. Малко преди рибата да стане намажете тигана с останалото масло,дръжте на котлона докато стане кафяво.Махнете от котлона и добавете лимоновия сок ,магданоза и каперсите.Залейте рибата и сервирайте с попарен зелен боб Салата с калмари и морски дарове Маринована салта от калмари и морски дарове 225гр средно голям калмар почистен 600гр сурови скариди, 3 с.л студено пресован зехтин 75 мл.винен оцет 125мл.сухо бяло вино 4 скл. Чесън 1 ч.л горчица,1/2 ч.л риган,1/2 червена чушка,почистена от семето и нарязана на малки кубчета 1 малка маринована зелена чушка 2 тънки резена лимон 8 малки черни маслини листа от магданоз Нарежете тубата на калмара на колелца.Обелете скаридите като оставите хитиновата обвивка на опашката на мястото и. Налейте 50 мл. Вода в средно голяма тенджера,прибавете зехтина виното чесъна ригана 1/2 ч.л сол и малко черен пипер,загрейте на котлона и оставете да къкри 10 мин. Засилете огъне и добавете скаридите и калмара и оставете на котлона още 30 сек .докато омекнат морските продукти.Прехвърлете съдържанието в стъклена купа и добавете чушките и резените лимон разбъркайте добре и я оставете в хладилника до следващия ден На следващия ден извадете салатата от хладилника и изчакайте да достигне стайна температура.Отцедете я добре и прехвърлете в голямо плато за сервиране, поръсете с листа магданоз и маслини и поднесете с хляб с който да се топи соса. Пълнен калмар на скара Пълнен калмар на скара 1 калмар 1 червена чушка 1 зелена чушка 20-30 гр сирене 40гр доматен сок риган,магданоз,зехтин Измийте добре чушките и ги нарежете на ситно.Сложете ги в дълбока купа и ги смесете с доматения сос,разбъркайте добре Добавете сиренето към сместа с чушките, добавете ригана и ситно накълцания магданоз Отрежете пипалата на калмара и ги оставете на страни.Напълнете хубаво тубите на калмара със сместа и я затворете като я забодете с клечка за зъби. Намажете напълнения калмар със зехтин и го запечете на силно загряла скара за 1-2 мин.от всяка от страните.Запечете и пипалата. Скариди на скара скариди на скара 4 с.л слънчогледово олио 4 счукани скл. чесън 2 червени чушки без семките и ситно нарязани,1/2 ч.л сол ½ ч.л червен пипер 18 големи сурови скариди с черупките ментов сос за сервиране Смесете олиото с чесъна червения пипер и чушките и след това добавете скаридите оставете ги в тази марината в хладилника за един ден За печенето скаридите поотделно или ги нанижете на по три шишчета.Печете на барбекю само за око 3 мин. От всяка страна докато от сиви станат розови. Средиземноморска сьомга Средиземноморска сьомга Едно цяло филе от сьомга 800гр с кожата 9 мариновани сушени домата 18 черни маслини без костилка 18 листа от босилек 3 с.л зехтин Загрейте фурната на 200 Направете в сьомгата 18 дупки в три редици.Пробийте зялото месо но да не нараните кожата.Вземете парче от сушения домат и една маслина и ги увийте в листо от босилек.Всяко от рулата трябва да бъде с диаметър на пробитата дупка. Когато завиете рулата веднага ги поставете в дупките Поставете филето от сьомга върху фолио намазана с мазнина /зехтин/в тавичка за печене.Овкусете и поръсете със зехтин.Поставете го в загряла фурна за около 20 мин. Сьомга с черен пипер Сьомга с черен пипер 4 филета от сьомга без кожата 2 ч.л. зърна черен пипер 1 ч.л червен пипер сокът и кората от 2 зелени лимона 1 с.л. зехтин Загрейте фурната на 190 .Поставете сьомгата в плитка предварително намазнена тавичка на един ред.Счукайте черния пипер,смесете го с червения пипери малко едро смляна морска сол и лимонова кора.Намажете сьомгата със зехтина и поръсете със сместа от подправки.Печете 12-15 мин.докато рибата стане готова Костур с марокански подправки Костур с марокански подправки 2бр костур ½ ч.л смлян кимион ½ ч.л смлян кориандър щипка червен пипер щипка лют червен пипер 2 скл. Чесън сок от един лимон 5 с.л. зехтин малка връзка магданоз Изсипете всички подправки на дресинга със щипка сол в кухненския робот и разбийте добре.Направете по три резки от всяка от стараните на двете риби намажете ги с половината от дресинга и ги оставете да се мариноват за 30 мин. Загрейте фурната на 220.Поставете рибата в тавичката и я изпечете за около 20 мин.Поднесете я с останали дресинг и гарнирана с ориз или кус кус Пъстърва със стафиди и синьо сирене в сос от грейфрут Пъстърва със стафиди и синьо сирене в сос от грейфрут 2 средно големи пъстърви 25 гр краве масло 100гр синьо сирене 50гр бели стафиди 1 голям рейфрут - Загрейте фурната на 180 .Разрежете грейфрута на две и отрежете от всяка половинка по един резен.Изцедете сока от останалата половина и с 1 с.л. намажете пъстървите от вътре.Поръсете с черен пипер на вкус. - Намажете дъното на огнеупорен съд с масло.Напълнете всяка от рибите с половината от синьото сирене и стафидите и ги зашийте или затворете с клечки. - Залейте пъстървите с останала част от сока на грейфрутите.Печете ястието 15 мин. Докато кожата на рибата започне да придобива златист цвят Рибни филенца с лимон и розмарин Рибни филенца с лимон и розмарин 4 бр филета от бяла риба/сардина филе ,хек филе,тилапия филе лаврак филе ципура филе/ 2 стръкчета розмарин,листа нарязани /1 ч.л. сушен розмарин 2 филийки хляб на хапки настъргана кора на два лимона,резенче лимон 1 с.л зехтин 1.Загрейте грила на средна температура.Сложете филетата в тавичка и ги запечете за 4 мин.Сложете хляба розмарина и лимоновата кора в кухненския робот,добавете малко сол и черен пипер и разбийте до дребни трохи. 2.Обърнете рибата и покрийте рибата с трохите.Полейте с малко зехтин и запечете за 4 мин . до златисто.Поднесете с варени или печени картофи. Абонамент за: Публикации (Atom)
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1251.1 1252.1 1253.1 1254.1 1255.1 1256.1 1257.1 1258.1 1259.1 1259.2 1260.1 1260.2 1260.3 1260.4 1261.1 1261.2 1261.3 1261.4 1262.1 1262.2 1262.3 1262.4 1262.5 1263.1 1264.1 1264.2 1264.3 1265.1 1266.1 1267.1 1268.1 1269.1 1270.1 1271.1 1272.1 1273.1 1274.1 1275.1 1276.1 1277.1 1277.2 1278.1 1279.1 1279.2 1280.1 1280.2 1280.3 1281.1 1282.1 1283.1 1284.1 1285.1 1286.1 1287.1 1288.1 1289.1 1290.1 1291.1 1292.1 1293.1 1294.1 1295.1 1295.2 1295.3 1296.1 1297.1 1297.2 1297.3 1298.1 1299.1 1299.2 1299.3 1299.4 1299.5 1299.6 1299.7 1299.8 1299.9 1300.1 1301.1 1301.2 1302.1 1302.2 1303.1 1304.1 1305.1 1305.2 1305.3 1306.1 1307.1 1307.2 1308.1 1309.1 1310.1 1311.1 1311.2 1311.3 1311.4 1311.5 1311.6 1311.7 1311.8 1312.1 1312.2 1312.3 1313.1 1313.2 1313.3 1313.4 1313.5 1313.6 1313.7 1313.8 1314.1 1314.2 1314.3 1314.4 1315.1 1315.2 1315.3 1315.4 1315.5 1315.6 1316.1 1317.1 1318.1 1319.1 1320.1 1321.1 1322.1 1323.1 1324.1 1325.1 1325.2 1326.1 1326.2 1327.1 1328.1 1329.1 1330.1 1331.1 1332.1 1333.1 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1637.5 1637.6 1638.1 1638.2 1639.1 1640.1 1641.1 1642.1 1643.1 1643.2 1643.3 1644.1 1644.2 1645.1 1646.1 1647.1 1648.1 1649.1 1650.1 1651.1 1652.1 1653.1 1654.1 1655.1 1656.1 1657.1 1658.1 1659.1 1660.1 1661.1 1662.1 1663.1 1663.2 1663.3 1663.4 1663.5 1664.1 1664.2 1664.3 1664.4 1665.1 1665.2 1665.3 1666.1 1666.2 1667.1 1667.2 1667.3 1668.1 1669.1 1670.1 1671.1 1672.1 1673.1 1674.1 1674.2 1675.1 1675.2 1676.1 1676.2 1677.1 1678.1 1679.1 1679.2 1680.1 1681.1 1681.2 1682.1 1682.2 1683.1 1683.2 1684.1 1685.1 1686.1 1686.2 1686.3 1686.4 1686.5 1687.1 1687.2 1688.1 1688.2 1689.1 1690.1 1691.1 1692.1 1693.1 1694.1 1695.1 1696.1 1697.1 1698.1 1699.1 1700.1 1700.2 1700.3 1701.1 1701.2 1701.3 1702.1 1702.2 1702.3 1702.4 1702.5 1702.6 1702.7 1703.1 1704.1 1705.1 1706.1 1707.1 1708.1 1709.1 1710.1 1711.1 1712.1 1713.1 1714.1 1715.1 1716.1 1717.1 1718.1 1719.1 1719.2 1719.3 1719.4 1719.5 1720.1 1720.2 1720.3 1721.1 1721.2 1721.3 1721.4 1721.5 1721.6 1721.7 1721.8 1722.1 1723.1 1724.1 1725.1 1726.1 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Make sure you join our Facebook group for extra support and recipe inspiration. You’ll also find us sharing recipes across our social media. Click here to join. If you’re after our rather delicious Chicken and Pancetta Risotto recipe, you’ll find it right here. It’s a fantastic recipe, adapt the ingredients and flavours to your own taste. We recommend these UK blogs for delicious recipes: Feisty Tapas: www.feistytapas.com Pinch of Nom: www.pinchofnom.com (Slimming World friendly) Forking Foodie: www.forkingfoodie.blogspot.co.uk Vegan Fitness: www.veganfitness.com Every Nook and Cranny: www.everynookandcranny.net Pressure Eats: www.pressureeats.com www.instantpot.co.uk/instant-pot-recipes www.hippressurecooking.com/p/pressure-cooker-recipes www.maomaomom.com/en www.food.com/recipes/pressure-cooker www.allrecipes.com/recipes/everyday-cooking/pressure-cooker www.pressurecooker.com.au/recipes www.recipelion.com/Pressure-Cooker-Recipes www.pressurecookerdiaries.com/pressure-cooker-recipes Please let us know about your favorites and if you have any recipes of your own and want to share them with others, just email them to us and we will post on the website Happy Pressure Cooking!! These recipes have been submitted by members of the public in the US, Instant Pot contributors and staff. For a unit conversion table please refer to the cookbook download. If you would like to enter your recipes please click here. Other recommended resources for recipes and tips are; Hip Pressure Cooking Pressure Cooking Today Lover Of Creating Flavours If you have another site you would like us to add please make contact. - You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside), - Your trivet that fits in the bottom of your Instant Pot - The Instant Pot itself. - You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing. - The Crust - Ingredients: - ½ cp – Graham Cracker crumbs - tbls. – melted Butter - tbls. – Sugar - Directions: - To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base. - The Filling - Ingredients: - – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar - – large Eggs - tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts) - tsp – grated Lemon Zest (optional) - ½ tsp Vanilla Extract - tbls – of Flour if you want a richer and denser Cheesecake. (optional) - Directions: - Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter. - Pour batter into the prepared Crust. - Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top. - Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid. - Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting) - After 15 minutes, allow the pressure to come down naturally. - Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?) - Refrigerate covered with plastic wrap for at least 4 hours or overnight. - To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim. - To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce. - Enjoy and Buon Appetito! - Favorite Bread recipe (Boxed, Frozen or from Scratch for – 1 loaf) - 1 – Coffee Can that will fit into your Instant Pot. Mine was a 1-lb Coffee Can that was 5.5′ high - Oil, Butter or spray Oil for inside the Can - A couple of Tbls – Flour - Foil wrap - A Trivet (I used one that was about ½ high) - Your Instant Pot - Mix you favorite bread recipe up. (let rest a few minutes while you put your Instant Pot items together) 2. Oil, Butter or a spray Oil the inside of the Can. - Completely Flour the inside of the Can after you Oil it. - Roll up your Bread into a soft ball and insert it inside the Can. - Add Foil to the top of the Can so it is about 1 inch higher then the lip of the Can. (notice Video) 6. Let the Bread raise until it’s 1″ from the top. (Bread will raise higher during the pressure cooking) 7. Add 8 cups of water where it’s at least ⅓ to ½ up the side of the can. - Put the lid on and “Manually” set the Instant Pot for 15 minutes. (If it’s a very heavy Bread like Multi-grain or Rye/Wheat, add another 5 minutes on top of that equaling 20 minutes total time. - Let the Bread cool down for 10 minutes then let out the rest of the steam. - Use a knife and slide around your loaf of Bread and gently slide it out to cool. - BUON APPETITO! - ½ cup butter - ¼ cup Fry’s Cocoa Powder - ½ cup sugar - ¾ cup white flour - ¾ tsp baking powder - ¼ tsp salt - 1 Tbsp Honey - 2 eggs - 2 cups water - Melt the butter in the microwave or stove top, mix in the cocoa powder. Let cool. - In a large bowl mix together the sugar, flour, baking powder and salt. Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture. Mix together well. - Grease an 8 inch springform pan. Pour the brownie mix into the pan, cover with aluminum foil all round. Pour the water into the pressure cooker, place a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking. This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top. This method is shown on many pressure cooking web sites. - Lock the lid in place and pressure cook for 35 minutes. - While this is pressure cooking, make your filling. - Cheesecake filling Ingredients: - (8 ounce) packages of cream cheese softened and at room temperature - (14 oz.) can of Eagle Brand Sweetened Condensed Milk - large eggs - tsp. vanilla extract - ½ cup chocolate chips - Method: - In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth. Gradually beat in sweetened condensed milk – again minimum beating. Add the eggs and vanilla and mix well. Remember to mix as little as possible….you do not want a bunch of air in the cheesecake. - Stir in the chocolate chips. - When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom. The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter. It may even look like the bottom is not cooked but it does not matter. - Lower the pan into the pressure cooker again….do not bother covering it with aluminum. - Make sure nothing interferes with the lid. - Lock the lid in place and time cook for 15 minutes. - Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it. It will be just fine. This is what a water bath is. - After six hours, remove it and let it cool. If there is a bit of water on top, just blot it off. - Topping Ingredients: - cup cream heated to boiling - ounces chocolate chips - Whipping cream and strawberries optional - Method: - While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted . Let stand in kitchen until ready to use. - After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top. The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want . Or puddle it on each plate and place slice of cheesecake on top! Or only make half the amount of melted chocolate. Up to you. - When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish. - It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for! - 1 tsp coconut oil - 1 c Goya Coconut milk - 1 cup whole milk - 3 eggs, beaten - 4 c cubed stale bread - ½ c cranraisins - 1 tsp cinnamon - ¼ tsp salt - ½ tsp vanilla - Optional ingredients can be: - Coconut flakes - Macadamia nuts or other nuts such as walnuts or pecans Apple ½ of a fresh apple minced - Put 2 cups of water in the Instant Pot stainless steel inner pot. Add the steam rack. - Use a casserole small enough to fit into the Instant Pot, but large enough to hold the bread and liquids. I use a casserole dish that is sloped up to 8 inches in diameter and 3 inches high. - Cut bread in cubes. I like to use my homemade challah but any sweet or white bread will do. - Mix the rest of the ingredients in a bowl to combine. Put in the cubed bread crumbs. Mix well. - Cover with wax paper and secure (I use silicone rubber bands that can withstand temperatures up to 600 degrees). - Set Instant Pot to steam and adjust time to 15 minutes. Let pressure drop of its own accord. - I usually wait an additional 15 minutes before removing the lid. Remove the casserole dish carefully. Remove the wax paper and whatever secured it. - At this point I like to put it under a low broiler flame for about 5-8 minutes just to brown the top. - 8 beef short ribs - Salt and pepper to taste - 2 tablespoons canola oil - ½ bulb fennel, sliced - 1 cup cabernet sauvignon - 1 cup beef broth - 1 tablespoon stone ground mustard - 4 cloves garlic, crushed - 1 tablespoon red wine vinegar - 2 tablespoons olive oil - 2 bunches watercress, trimmed - ½ cup butter - 1 pint heavy whipping cream - 2 cups asiago cheese, grated - 1 teaspoon nutmeg - 1 tablespoon rosemary, finely chopped - 1 package fettucine - Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes. - While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside. - In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use. - When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve. - Serves four. - 4 veal or lamb shanks cut to size for the pressure cooker - ¼ cup flour - ½ tsp black pepper - ½ tsp salt - ½ tsp garlic powder - ½ tsp onion powder - 1 tsp thyme - 1 tsp rosemary - ¼ cup olive oil - 1 Tbsp butter - 2 medium carrots chopped in large chunks - 2 stalks celery cut into large chunks - 1 medium to large onion chopped - 2 cloves crushed garlic - 1 to 2 cups chicken broth (keep in mind of the size of the pressure cooker) - 2 lbs red potatoes (washed) - 2 Tbsp butter - Add the flour and the seasonings to a large bowl. Use a wire whisk to blend everything together. Rinse the shanks and dry with a paper towel. Roll each shank in the flour mix and set aside on a plate (Keep the remaining flour). Preheat a large skillet. Add the oil and bring to almost smoking. Place the shanks in the skillet and brown turning each shank to brown all sides of the shank. Once they are browned, set aside. Add the flour to the remaining oil and make a rue. Once the rue is made add the broth to loosen the rue into a sauce. - Pour ½ of the sauce on the pressure cooker and place each shank into the sauce standing upright. Fill in the gaps with the vegetables. Pour the remaining sauce over the shanks and vegetables. Seal the pressure cooker and cook for approximately 90 minutes. - Towards the end of the cooking cycle, boil the red potatoes (skin on) until tender. Mash the potatoes adding 2 TBsp of butter. Salt and pepper to taste. - Serve a lamb shank on a bed of potatoes. Add a large spoon of the vegetables. Ladle on some of the sauce from the cooker over the shank, vegetables and potatoes. - 2½ to 3 pounds ½″ thick round steak, cut in serving size pieces - 1 28 oz an Dei Fratelli crushed all natural tomatoes, no salt - 1 6 oz can V-8 - 1 T Worchestire Sauce - 1 tsp Beau Monde Seasioning - 1 tsp granulated garlic - ¼ tsp Lawrys seasoned salt - ¼ tsp pepper - 2 Bay leaves - 1 medium onion cut in chunks - 4 stalks celery, cut in 1 inch pieces - 1 cup small carrots - Brown round steak lightly on both sides Add 1 small 6 oz can V-8 to the Instant Pot cookpot, then add the steak. - Add celery, carrots and onion - Mix remaining ingredients and pour over meat and vegetables. - Secure lid, set to seal and select Meat setting. Increase to 50 minutes and then when cycle is finished, let pressure drop automatically. - 1 Large head of green cabbage. - 1½ pounds Hamburger. Good grade. - 2 tsp. salt - Dash pepper - 1 cup Minute Rice - 1 tsp. Cinnamon - 1 large can crushed tomatoes - Dip cabbage in hot water to wilt. Separate into leaves for rolling. - Combine ingredients, burger, salt, pepper, rice cinnemon. Mix well. - Place about two tablespoons mixture onto leaf. Roll, tucking in the ends. - Place into pressure cooker. When all are rolled, pour the canned tomato over all. Use the Instant Pot Manual function and set it 15 minutes. Natural release. - Very good! Family looks forward to this dish any time of the year! - 1 bottom round roast, about 4 lbs. - Salt and freshly ground black pepper - 5 tablespoons vegetable oil - 3 small onions, medium diced - 1 head garlic (about 10 to 12 cloves), lightly smashed - 1 pound carrots (about 4 medium), cut roughly into 1½-inch pieces - 2 cups low-sodium chicken, beef, or vegetable broth - 2 cups medium-bodied red wine - 2½ tablespoons honey - 5 to 6 sprigs fresh thyme - 2 pounds russet potatoes, peeled and cut into 1½ to 2-inch cubes - Preheat the oven to 350 degrees Fahrenheit. - Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. - Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot. - Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender. - 1 pound ground beef - 1 large onion, chopped - (more if you like) - 1 pound bacon or bacon pieces - Fried, crisp - 1 large can of pork and beans Cans of butter beans, drained - 2: 15 ½ cans of kidney beans, drained - 3 cups stewed tomatoes - 1 cup corn - ½ cup sugar - ¾ cup brown sugar - ½ cup ketchup - 3 tablespoons cider vinegar - 1 teaspoon mustard - 1 teaspoon garlic (chopped or ground) - 1 tablespoon liquid smoke - Brown bacon in instant pot on saute setting and then crumble. Save drippings. Add hamburger & onion. Brown. - Drain off excess fat . Combine all ingredients (including drippings) in instant pot. Using manual setting cook for 25 minutes. Enjoy! - 3 lbs roast (I use London Broil) - 1 to 2 tablespoons cracked black peppercorns - ½ tsp minced dehydrated garlic or two cloves fresh garlic - 3 tablespoons Balsamic vinegar - ¼ cup soy sauce - 2 tablespoons Worcestershire sauce - 2 tablespoons prepared mustard * - Slow cook setting 4 hours - Make several slits in the roast. I like to smother the roast in the mustard then place the roast in the cooking pot. If using fresh garlic you can stuff pieces of garlic in the slits. - Mix all the rest of the ingredients in a small bowl. - Pour the mixture over the roast in the pot. - Put lid on securely and set slow cook on the Instant Pot to 4 to 5 hours. I’ve found 4 hours works just fine. - * I use my own homemade mustard that can be found here: http://brewmaven.blogspot.com/2009/11/nut-brown-mustard.html - 6 chicken thighs and legs,enough water to cover the chicken for broth put in Instant Pot for 45 minutes till falls off bone discard skin if want to, I myself don’t waste nothing,skin good for dogs if you have any. - 1 can of hot chili beans - Use the broth you cooked the chicken in. - Whole garlic or powder put what you want in for your desire. - 1 chopped up onion - 3 med potatoes, chopped or whole - Half a cup of rice or some kind of pasta of your choice. - 1 can of peas - 3 slices of turkey bacon,cut up - I never season with salt or pepper until after all is cooked, I have to watch my salt intake. So season to your taste. - Thawed turkey breast with bone that will fit in the pot on the trivet - Wash the turkey and put it in the pot on the trivet with one cup of water - Use manual set for 45 minuets - Let the pressure release natural – takes about 20 minutes - Check the temperature of the turkey just to make sure – 180 to 190F - Consume the moistest turkey breast ever - 3 lbs. lean ground Pork - 1 lb. fresh Kale - 3 cups low-fat Chicken Broth - 1 medium red onion*** - 1 level TBS. Poultry Seasoning powder Garlic Salt - Chop kale and onion in small pieces. - Put Ch. Broth in EPC and add P. Seasoning and G. Salt. Mix well. - Add pork, kale and onion (*** or onion may be added Raw at the the end of cooking.) - Bring to High Pressure and cook for 6 min. - Release pressure. - Optional: *** Add raw onion to cooked soup if desired. - Serve with home-made Corn Tortillas! - 2 lbs of ground meat - 1 large sweet onion (chopped fine) - 2 cloves minced garlic - 2 Tbsp olive oil - ½ tsp black pepper - 1 tsp salt - 2 Tbsp Italian Seasoning - ¼ tsp. red pepper flakes - 2 cans of canned sliced mushrooms (small cans) - 1 jar 45 oz. spaghetti sause (I used chunky style) - 1 box (1 pound) Penne pasta, uncooked (I used Barilla) - 3 cups of chicken broth (more or less) - 1 cup red wine - Sauté the onion with the garlic in the olive oil (pressure cooker on the browning setting) - Add the ground meat, and brown. - Add both cans of mushrooms (with liquid) - Add the box of pasta - Add enough chicken broth to cover the dry noodles - Add wine (drink a large glass during this step) - Add all seasoning (Italian seasoning, salt, pepper and red pepper flakes) - Add the jar of Ragu sauces and stir. - Seal pressure cooker and cook for 20 minutes ( I set it to “meat” and lowered the time. - Release pressure manually - Stir and add 2 cups of shredded mozzarella cheese - Let sit for 10 minutes and enjoy! - 2 large boneless duck breast halves 480g, skin-on; - 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, ⅓ teaspoon dry thyme, ⅓ teaspoon peppercorn; - 1 tablespoon vegetable oil; - Apricot sauce (optional): - 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water - 2 teaspoons sugar. - Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it. - Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes. - Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds. - Slice the cooked duck breasts and serve with apricot sauce. - Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat. - 2 racks of pork ribs - 2 cup of your favor BBQ sauce - 1 cup of water - 2 red onions peeled and cut in half - 4 carrots peeled and cut in desired size - Pre-Meal - Cut ribs into half and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost. Add a cup of BBQ sauce and a cup of water in the cook pot. Close the lid. Then press Meat button and set + to Longer. Let it cook. Once it is done and cool down. Open the lid and ensure the ribs are soaked in the sauce. Close the lid and let it sit for a few hours. - Ready for Meal - Take the ribs out and place onions and carrots in the Instant Pot Programmable Pressure Cooker with existing sauce. Close the lid and Press Manual button and set to 2 minutes. Then BBQ the ribs with BBQ sauce. - 2 – tbls. – Olive Oil – Divided - 1 – med Onion, (minced) - 3 – cloves of Garlic (minced) - 1- Red Pepper (finely chopped or you may use Green Pepper) - 1 – 15oz canned diced Tomatoes - 1 tsp. – Sea Salt (or Himalayan) - ½ tsp. – freshly ground Black Pepper - 1 tsp. – Parsley (fresh or dried) - 1 tsp. – Paprika - Pinch of Cayenne Pepper - (NOTE: Save a Pinch of Salt, Pepper, Parsley, Paprika and Cayenne to season the Bread cubes.) - 1½ cp – whole grain Bread (Cubed) - 2 lbs – ground Turkey - ½ cp – dry Red Wine - 2 – Eggs - 3½ tbls. – Sour Cream or Creme Fraiche - 1½ tbls. – Worcestershire sauce - 1 tbls. – Soy Sauce - 3 tbls. – Ketchup - 3 tbls. – favorite BBQ Sauce - 1 cp – crushed Pineapple (drained) - In a skillet, put in 1-tbls. Olive Oil and add Garlic, Red Pepper and Onions. - Sauté until Onions are almost transparent. - Add your chopped Tomatoes and cook down until almost all of the fluid has been cooked out of it. - Set aside to cool. - Next – in a skillet add 1-tbls of Olive Oil and the Bread cubes and a pinch of the Seasonings you saved back: (Salt, Pepper, Parsley, Paprika and Cayenne) to the Olive Oil. Sauté until the Bread Cubes are well toasted. - In a mixing bowl add your ground Turkey, Eggs,Sour Cream, Worcestershire and Soy Sauces. Mix well. - Add your cooled Seasoned mixture to the Turkey mixture. - Add your loaf into your ceramic or glass dish. - You may use a loaf pan that will fits inside your Instant Pot. - Top with the mixture of Ketchup and BBQ Sauce *Sprinkle Pineapple over top the sauces. - Foil the top of your Turkey Meatloaf to seal it and keep it moist. - Add 2 cups of water to the inside pan in your Instant Pot. - Set in your Trivet. - Add in your Turkey Meatloaf atop the Trivet. - Set your Instant Pot to the “Meat” setting. - Once done, let the the Instant Pot cool down on it’s own. - This will help set up the Meatloaf. Note: DO NOT cut it until it’s cooled at least ten minutes. - Slice the Meatloaf and ENJOY! - 1 pound rack of lamb - 1 pound of baby potatoes - 2 carrots - 1 large onion - 2 stalks of celery - 2 medium size tomatoes - 2 cups of chicken stock - 3-4 large cloves of garlic - 1-2 teaspoons of salt depending on the salt content of the chicken stock - 2 teaspoon of cumin powder - 2 teaspoon of Paprika - A pinch of dried rosemary - A pinch of dried oregano leaves - 2 table spoons of ketchup - 3 table spoons of sherry or red wine - A splash of beer if you have one in hand - Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic. Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well. Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started. - All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position. You may open the lid once there is no pressure inside. Serve over rice or multigrain rice. - 5 lbs oxtails - Salt and pepper - 1 large onion, peeled and chopped - 3 carrots, chopped - 3 stalks celery, chopped - 1 clove garlic, peeled and chopped - 1 small bunch parsley, chopped - 2 cups red wine - 1 cup chopped tomatoes - 1 cup water - Salt and pepper - Sugar to taste - Season the oxtails with salt and pepper then put in the cooker Put the rest of the ingredients on top of oxtails, then pour the wine and water over everything. - Cook at stew setting for 40min. Let cool in cooker for at least 10min before opening the lid. - Season with salt, pepper to taste. - ½ to 1 lb stew beef cut into chunks (decide how much or how little meat you want) - 1 small yellow onion chopped - 1 garlic clove minced - 3 cups beef broth(unsalted or low salt preferred) - 1 cup sliced fresh mushrooms - ½ tsp salt - ⅛ tsp black pepper, coarse ground - 1 bay leaf - 1 fresh thyme sprig (replace with dried if necessary) - 1 T tomato paste - 1 T Worcestershire sauce - ½ cup uncooked pearl barley - Add after pressure cooking is complete: - 1 cup sour cream (allow to stand at room temperature 15 minutes before adding.) - 1 T chopped parsley, chopped (optional) - Place all above ingredients into pressure cooker. Alternatively, if you are not short on time, brown the beef in oil or butter together with the chopped onion before commencing pressure cooking. - Bring pot to pressure and let cook for 25 minutes on meat setting. Let pressure drop of it’s own accord. Remove bay leaf and thyme spring. Taste and adjust salt and pepper accordingly. Add ¾ cup of sour cream and mix well. - Use remaining sour cream to add a dollop on top before serving. - 2 pounds – Beef of choice - 2 cps – Water - 4 cps – Finely shredded Cabbage (the secret ingredient and you’ll never know it’s in there.) - ½ cp – Of your favorite BBQ Sauce - 1 cp – Ketchup - ⅓ cp – Worecestershire Sauce - 1 tbls – Horse Radish - 1 tbls – mustard - Add and stir in ingredients to your Instant Pot and set it on the “Meat” setting. (35 minutes) - Once done, let set until steam subsides and then take off the lid. - Pull out the Beef and fork shred it. Return it to the sauce and simmer until it cooks down. Do this on the “Saute” setting. - I make a steamed Bread in my Instant Pot in coffee cans. I mount the Pulled BBQ Beef atop the bread along with Swiss or Cheddar Cheeses and grilled caramelized Sweet Vidalia Onions or fried Onion Ring. - Enjoy! - Ingredients: 12 Sliders - Pickled Vegetables: - ½ Pound peeled baby carrots - ½ Pound radishes (I prefer white Icicle - 1 large chunk of peeled ginger - ½ Cup water - 1 Cup cider vinegar - 3 Tablespoons sugar - 1 Tablespoon salt - Pork: - 1, 1.5 – 2 lb. pork tenderloin - 1 Cup Water - 3 Tablespoon fish sauce (found in the asian foods aisle) - 2 Tablespoons soy sauce - 2 Tablespoons maple syrup - 1 Tablespoons brown sugar - 1 teaspoon sesame oil - 2 cloves garlic, minced - 1 walnut-sized piece of ginger, minced - 1 scallion, finely chopped - ½ teaspoon freshly ground black pepper - Other Ingredients - 1 dozen Hawaiin Dinner rolls - 1 Cup mayonnaise - 12 lettuce leaves - Sriracha hot sauce to taste - For the pickled veggies: Cut the carrots and radishes into matchstick sized pieces. Cut the ginger into very thin slices. In a medium saucepan combine water, vinegar, sugar and salt. Bring just to a boil and remove from heat. Add carrots, radishes and ginger to hot vinegar. Cover and allow to cool for 30 minutes before transferring to refrigerator to chill. Drain immediately before serving. - For the Pork: Cut the pork into two large chunks and pat dry. Place pork in the INSTANT POT pressure cooker with remaining pork ingredients. Lock the lid into place and cook on high pressure for 50 minutes. Let the steam release naturally. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Test the meat for doness by prodding it with a fork , it should be easy to pull apart. - Transfer the cooked meat to a cutting board and let stand until cool enough to handle, then shred using two forks to pull apart. Pour any liquid from the pot over the meat. - To assemble: Cut open a roll and spread both sides with a small amount of mayonnaise. Top with a portion of pulled pork and pickled vegetables and a lettuce leaf.. Season the top bun with Sriracha if desired. Repeat for remaining sliders. Serve immediately. - 1 pound fish fillet - 4 medium size potatoes, peeled and diced - 1 cup beer - 1 red pepper sliced - 1 tablespoon oil - 1 tablespoon oyster flavored sauce - 1 tablespoon rock candy - 1 teaspoon salt - Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Bean/Chili button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time. - 5 lbs. russet potatoes, peeled and cubed - 3 stalks celery, sliced thin - 1 large onion, small diced - 1 clove garlic, minced - 1 Tablespoon seasoning salt (I used Country Bob’s) - 1 teaspoon ground black pepper - 4 cups chicken stock - 1 lb. bacon, fried crisp and rough chopped - 1 cup heavy cream - ½ cup whole milk - sour cream, shredded cheddar cheese and diced green onion for garnish - Place potato chunks into inner pot of pressure cooker.potatochunks Potato Bacon Chowder - Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.onions Potato Bacon Chowder - Add bacon and chicken stock to pot and then stir to combine. (I debated on whether to add the bacon, now, or when the soup was done. Now, meant sinking that smoky flavor deep into the potatoes. Later, meant having that crispier texture element to enjoy in my finished soup. Tonight, I opted for the deep flavor (Totally delish, by the way!), but you could go either way and it would be tasty and perfectly acceptable.) If you decide to wait, you will add the bacon when you stir in the milk and cream.)bacon Potato Bacon Chowder - Place the lid on the Instant Pot slow cooker and lock it into place.puttingonlid Potato Bacon Chowder - It will start, off to the side, so it drops into the slots in the rim and then you will grip the handle to spin the lid into the locked position. See how the arrows line up when it’s locked?lidlocked Potato Bacon Chowder - Push the Manual mode button and set the timer for 5 minutes. (I started with 10 and then checked half way through. At five minutes, the potatoes were fork tender and perfect. Amazing!) - Quick-release the steam from the pressure cooker. - When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies. - Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. I left a few bigger chunks of potato, in mine, for texture. That’s totally a preference thing, so adjust for what your family likes.) - Add cream and whole milk, stirring to incorporate.cream Potato Bacon Chowder - Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion. - Large russet potatoes, one per serving. Russet potato is also called baking potato, rich with starch. - Olive oil - Kosher salt - Shredded cheese, sour cream or your favorite topping. - Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl. brush cleaned potato 420x280 Baked Potatoes in 25 Minutes with Instant Pot - Put two cups of water in the inner pot - Place the bowl on top of the steam rack (included in the Instant Pot package).placed in InstantPot - Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each. - When the “Steam” program finishes, release the steam. Take the potatoes out. - Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).poked hole 420x280 Baked Potatoes in 25 Minutes with Instant Pot - Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect. I use a small toast oven at toast mode. put on a baking tray 420x280 Baked Potatoes in 25 Minutes with Instant Pot - The inside of the baked potato retains a sweet moisturized texture. My daughter and her friends finished the potatoes in a few gulps, and gave me a thumb-up with the verdict: “it’s good!”. - 1 Whole duck chopped into chunks - 1 Potato chopped into cubes - 4 cloves of garlic - 1 (1 inch) piece fresh ginger root, sliced - 2 green onions cut into 2 inches length - 4 table spoons of soy sauce - 4 table spoons of sugar - 4 table spoons of rice/sherry wine - ½ tea spoons of salt - ¼ cup of water - Heat up the instant pot by pressing “Saute” for 1 minute. - Sear the chopped duck in the instant pot with skin side down till golden brown. - Stir in and mix all ingredients into the instant pot, except the potato, and press “Poultry.” - After the poultry cycle, release pressure and open the lid. Stir in the potato cubes and press “manual” for another 5 minute. - 1 pound raw peanuts in shell, shelled - 1 bay leaf - 2 medium tomatoes, chopped - ½ cup diced green pepper - ½ cup diced sweet onion - ¼ cup finely diced hot peppers - ¼ cup diced celery - 2 tablespoons fresh lemon juice - 2 tablespoons olive oil - ¾ teaspoon salt - ¼ teaspoon freshly ground black pepper - To skin peanuts, blanch in boiling salt water for 1 minute, drain. Slip off skins and discard. To cook peanuts, add to electric pressure cooker with 2 cups of water and the bay leaf. Cook peanuts about 20 minutes under pressure or until soft. Drain. In a large bowl, combine peanuts with diced vegetables. Whisk together lemon juice, oil, salt and pepper. Pour over salad mixture and toss to combine. - ½ cup white quinoa – rinsed for 30 seconds in cold water (using strainer) - 1 cup water - Place rinsed quinoa and water in pressure cooker pot, set manually for two minutes. When ready release pressure manually, remove from pot, fluff up and set aside. - If I want to make a larger salad I use 1 cup of quinoa with 1¼ cups of water - ½ cup black beans - 3 cups water - If you think about it, you can soak your beans in the morning before you use them, but truly, I never do. - Place beans and water into pressure cooker pot and pressure cook for 20 minutes….let pressure release naturally. Drain and set aside. - In the meantime, place in your salad bowl: - (The amounts of the following ingredients can be as much or little as you like.) - Small tomatoes cut in half, or use regular tomatoes cut into bite sized pieces – about 1 cup - 4 of the mini cucumbers sliced or diced - 1 hot pepper seeded and diced - ½ green pepper diced – optional or use red pepper Feta cheese – cubed, as much or little as you like Purple onion – ¼ diced or use a couple of green onions cut up - 1 can of cooked corn - Add the cooked quinoa and the beans - I process all the ingredients for the dressing in a blender/food processor until it looks creamy. Or you can whisk the oil, juice and cumin and just cut up the parsley, mint and basil and add to the salad. - Equal amounts of oil and lemon or lime juice – ½ cup oil, ½ cup lemon juice – adjust the oil and juice as you like. Some like more oil and less of the juice. - Teaspoon of cumin - Parsley – I like lots – 4-5 sprigs - Mint – a few leaves so not overpowering taste Basil (optional) Salt and pepper - 1 cup Oats (serves about 3-4 people) - 1⅔ cups water if Quaker quick oats or - 2 cups water if Steel Cut Oats - Pinch of salt - Milk and or cream - Sugar if so desired….. I desire a little bit ! - Put one cup water into InstantPot inner pot Place trivet in pot - Put oats with water and salt in a heat proof bowl that fits into inner pot on trivet. No need to cover. - Lock in lid - Manual cook 6-7 minutes (experiment) depending how you like them done. Quick release steam. - While oats are cooking heat the milk you will use. - When oats are ready, remove bowl of oats from inner pot and serve in individual bowls. Pour milk on top, then a little cream and sugar if you like, - Quick, delicious and no mess in the pot. - rice, raisin, butter, salt and (optional) fresh parsley. - 3 or more cups of long grained or wild rice •¼ salted butter •one teaspoon of salt - ½ cup of raisin - parsley (optional) for garnishing - Washed the rice, and mix all the ingredients in instant pot, excepted for the parsley. Add water, the water needs to be 1cm-2cm above the rice line. The texture of the rice depends on the amount of water. - Set up Instant Pot as ‘rice cooking.’ After, the rice has been cooked, release the pressure, open the cover and stir the cooked rice to mix the ingredients. Add chopped parsley for garnishing. - Sweet buttery creamy rice, mixtures of texture and flavours, a taste of oriental and middle east culture, sure to be a hit for the whole family, especially loved by children. - For savoury options add meat, vegetables or nuts. - ¾ cup Arborio Rice - 1½ cups water - 1 can light coconut milk - 1 tsp salt - ⅓ cup brown sugar - ½ cup half and half - 1 tsp vanilla - 1 mango, peeled and cubed - For garnish - ¼ cup shredded coconut, pulsed in food processor - ¼ cup almonds, pulsed in food processor - Add rice, water, coconut milk, sugar, and salt to the pressure cooker. Bring pressure to high, you will want the heat to stay pretty high for about 7 minutes. Unlock the lid and uncover rice. Add in half and half, vanilla, and chopped mango. Stir together. Serve in small bowls with toasted coconut and almonds over top. - Chicken - 1 cup Balsamic vinegar - ½ c evaporated palm sugar - 1 tablespoon molasses - ¼ cup melted butter - 1 orange peeled and quartered - 1 onion, julienned - 12 chicken thighs - ¼ teaspoon sea salt - 4 sprigs of rosemary - 1½ cups pitted and halved fresh Bing Cherries - Wild Rice - 4 cups low sodium vegetable stock - 1⅓ cups wild rice, rinsed - ¼ cup butter - 1 onion, minced - 2 plum tomatoes, diced - ½ cup pitted and halved fresh Bing cherries ½ cup toasted pumpkin seeds Sea salt to taste - In the liner of the instant pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well. - Add the chicken, salt and rosemary. Stir to coat. - Add the cherries. Place the lid on the pressure cooker and lock into place. Press the Meat/Stew button; adjust time so that the pressure time is 25 minutes. - When done and pressure has naturally released, remove the lid - For the rice while the chicken is cooking - Bring veggie stock to boil in a medium saucepan on the stove top. Add rinsed wild rice. Cover and simmer for 50 minutes. - In a large sauté pan, heat butter. Sauté onion until caramelized. - Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice. - Add cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicey. - Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed. - To serve: Place wild rice on a serving platter and top with chicken. Pour juices from the chicken over the entire platter and garnish with rosemary. - I served with sautéed kale. - 2 Tablespoons coconut oil - 1 medium yellow onion, small diced - 4 cloves garlic, minced - 1 Tablespoon dried oregano - 2 Tablespoons tomato paste - 2 cups of long grain brown rice - 3 cups organic chicken stock (preferably homemade) - 1 teaspoon sea salt - Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Add onion; sauté about 5 minutes until translucent. - Add garlic, oregano and tomato paste; stir and let sauté for about 1 to 2 minutes. - Add brown rice; stir to combine and let cook for another minute or so. It begins to caramelize a little bit and deepens the flavors. - Add the chicken stock and sea salt. Give it a good stir to incorporate all the flavors.. - Place the lid on the pressure cooker and lock into place. Press the Manual button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid. - Serve. - Prepare your rice: - 1 cup rice, I used white - 1 tbsp. butter - 1½ cups of water – I mixed in powdered chicken bouillon into the water – a couple of teaspoons, but that is optional Place the rice, butter and water/bouillon into the Instant Pot bowl, secure lid. - Cook manually for 8 minutes or on rice setting. Release pressure manually and place rice in a bowl, set aside. Preparing the carrots: - 4 cups of diced carrots - 1 ½ cups water - Pour water into pressure cooker - Place carrots in steamer basket above water or in vegetable steamer on trivet, secure lid Steam it in the Instant Pot for 3 minutes, natural release, set aside Preparing the sauce: - 2 tbsp. butter - 1 tbsp. oil - 3 tbsp. flour - 1 ¼ cups milk - ½ cup or more of grated cheese (cheddar or cheddar mixed with mozzarella) Salt and pepper to taste - 2 eggs beaten - Press sauté, Heat the butter and oil and whisk in the flour, gradually add the milk and whisk so no lumps, cook until thick (if need to add more milk, then do so), add the cheese into it to melt, add salt and pepper and put aside. When cool, beat the sauce into the eggs. - You may do this in a saucepan, although I used the pressure cooker for all of the steps. Preparing cooked carrots: - The cooked carrots from step 2 - 3 tbsp. butter, melted - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon sugar - 3 cloves garlic sliced thinly - Pinch of cayenne - 1 ½ tbsp. white or cider vinegar - Salt and pepper - Press sauté, melt the butter, mix in the cumin, paprika, garlic, cayenne, sugar and carrots and sauté for a couple of minutes….do not burn the garlic. Add the vinegar, salt and pepper, remove from heat. - Combine the carrot mixture with the prepared thick white sauce. - To assemble and cook your gourmet Carrot Sunrise: - Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam. - Place equal amounts of cooked rice into each ramekin – do not pat down. Spoon the carrot/sauce mixture onto the rice in each ramekin. - Place 1 cup water in pressure cooker - Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time. - Secure lid and pressure cook for 3 minutes. Release the pressure manually. - Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins. - Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate. - I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups. I am positive it would work just as well, but I have not as yet tried it as I like the individual cups. If I have any left over, I do not unmold them….. I heat them for lunch and eat them out of the custard cups. - Anyway, they look great and are great tasting. - For those who do not like the spices, you can leave them out…..other than salt and pepper…still good. - It would be great to have two pressure cookers to prepare this quickly. The length of time it takes to make this dish depends on how efficient you are in the kitchen! - 2 cups whole-grain black sticky rice, white sweet rice or glutinous rice (I prefer the black sticky) - 2 cups or 1 can, coconut milk - ½ cup sugar - ½ tsp salt - 2 Tbs toasted sesame seeds and/or toasted unsweetened shredded coconut (Optional) Strawberries (or mango slice) and mint leaves (optional) - I usually use ½ the ingredients. More than enough for 4-6 individuals served in custard cups. - Measure rice into a bowl and rinse the rice a few times until water clears. cover with at least 2 inches of water and allow to soak 4 or more hours or overnight. - Drain the rice and place in a heat proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk. Add a small amount of boiling water, just enough to cover the rice. Place the bowl on the trivet that comes with instant pot with 2-3 inches of water and steam for 30-40 minutes. Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in you mouth like nuts. If you wish softer rice add more water. All of this can be done on a stove top with a steamer but instant pot has an excellent steaming function leaving your stove top free for other things.(I prefer this method versus pressure cooking the rice so I can get the popping texture I love but you can pressure cook the rice for a more glutinous sticky texture.) - While rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in saucepan. Stir to dissolve sugar and salt and blend the sauce until smooth. Keep warm. - When the rice is cooked and still hot out of the steamer, add ½ of the sauce or enough to thoroughly coat the rice. Stir and mix well. The rice should be wet but not swimming in sauce. Stand 15-20 min to allow the flavor to be absorbed. Reserve the remaining sauce for spooning over the rice before serving. Can be served warm or room temperature. - The flavored rice can be molded into a round mound on serving plate and decorated with sesame seed and/or coconut shreds, sliced strawberries and mint leaves for color. Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds, coconut and mint leaf. - Because of the rich, nutty flavor, black rice is usually eaten by itself and not served with fruits, like white rice often is with mangoes. - We live in an area surrounded by 40+ orchards/farms. During a recent trip to the local farmers market I bought a peck of Fuji apples. On a whim I decided to try apple butter in my Instant Pot. Couldn’t have asked for an easier way to make it! I’ve made it several times and it’s a no fail way to make apple butter with the least amount of effort! - I used one of those hand utensils that core and section the apple, very easy to use. I then cut each section in half. NO need to even peel the apples! - Fill your inner pot to the line with apples. - Add 1 cup water. - Put the inner pot into the Instant Pot. Put on the lid, plug in and set Instant Pot to steam setting. Adjust time to 4 minutes using the + and – buttons. - When you hear the beeps indicating it’s done, just leave it. Let the pressure return to normal on its own. - Open lid and using an immersion blender, blend until it reaches apple butter consistency. - Put in cinnamon, sugar (I use Splenda) to taste. You can also add a touch of nutmeg or pumpkin pie spice, whatever your tastebuds tell you would be to your taste. - Put into containers, or into canning jars with new lids, and into a waterbath for 25 minutes. - This is a great holiday breakfast treat on fresh baked bread, or over pancakes and waffles. - Enjoy! - 2 slices nitrate free bacon, cut crosswise into ½-inch strips - 2 pounds boneless pork ribs, cut into 1-inch chunks Sea Salt and pepper to taste - 1 yellow onion, diced - 1 carrot, diced - 1 celery stalk, diced - 1 small zucchini, diced - 1 bunch kale or chard, chiffonad - 2 cup white wine, such as Sauvignon Blanc - 2 tablespoons tomato paste - 1 15-ounce can diced tomatoes - 4 cups chicken broth - 2 fully cooked chicken garlic sausage links, sliced on the diagonal - 2 cups dry great northern beans, soaked overnight and drained if possible - 1 tablespoons fresh rosemary, minced - 1 tablespoon fresh thyme, minced - 2 tablespoons fresh parsley, minced - 1 bay leaf - 1 inch piece of kombu (optional: makes beans more digestible) - 4 cloves garlic, minced - 2 cups herbed croutons - Season the pork ribs generously with salt and pepper; set aside. - Set pressure cooker to Sauté to heat up the insert. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. - Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. - Add the onions, carrot, celery, zucchini, kale and 1 teaspoon salt to the insert and cook, stirring occasionally, until softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Turn off the Sauté feature. Add the pork, sausage, beans, rosemary, thyme, parsley, bay leaf, kombu and garlic. Stir everything to combine. - Place the lid on the pressure and lock into place. Press the Meat/Stew Button. When done and pressure has naturally release remove lid, skim off the fat, and remove and discard the bay leaf and piece of kombu. Adjust the seasonings with kosher salt and pepper. - Ladle Cassoulet into individual serving bowls, top with croutons, reserved bacon and fresh minced parsley. Serve. - ½ Tablespoon butter - 1 Tablespoon brown sugar - ½ cup water - pinch of salt - 2 cups baby carrots - Place the butter, brown sugar, water and salt in Instant Pot. Press saute button and stir for 30 seconds or until butter is melted. Add carrots, stir to coat carrots. Put lid on cooker, press steam button and set time to 15 minutes. - When beeps finished, throw a kitchen towel over the top and do a quick release of pressure. Remove lid, press saute button and saute until liquid has evaporated. Remove carrots. (Add a little water to the pot to prevent sticking until you can clean the pot.) Serve. - 1 bag dry small red beans (10 oz) - 1 small yellow onion (chopped fine) - 4 cloves garlic (smash first, then grind in coffee grinder or mince) - 1 large crisp apple peeled/chopped in 1 inch squares (Jonagold easter apple is good) - ¼ cup dark brown sugar - 10 tablespoons ketchup (w/o high fructose corn syrup) - 1 rounded tablespoon sea salt - 1 generous dash of celery salt - 3 tablespoons dry oregano - 4 generous dashes of cayenne pepper - 12 twists fresh black pepper - 2 dashes cumin powder - Soak beans overnight. (15 min prep time) - Place soaked beans and the ingredients in the inner pot. - Add fresh water with 2 inches over top of beans. - Pressure cook for 45 minutes. Let it cool naturally. - Enjoy! - 1 lb. small white beans (sometimes called Navy beans, or Northern white beans) - 1 small onion, diced - 2 cloves garlic, minced - ⅓ cup molasses - ⅓ cup maple syrup - 1 tablespoon mustard powder - ⅛ cup balsamic vinegar - ground pepper - 4 cups of water or more as needed to cover beans - 2 tsp. salt (optional) - Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Pressure cook for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes. - I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. - Soak 2 cups white wheat berries over night in lots of water - Combine wheat and about 6 ½ cups water in Instant Pot. (I use the soaking water and add whatever is necessary.) - 1 tablespoon oil or butter - 1 tablespoon regular salt - 2 medium potatoes sliced or cubed (I don’t peel). I use my food processor to slice all the vegetables. - 2 cups sliced carrots (I don’t peel) - Saute in frying pan in 2 to 3 tablespoons oil or butter. I do not brown. - 2 medium onions sliced - 5 stalks celery sliced - 2-4 cloves smashed garlic if desired - 1 teaspoon poultry seasoning - ⅛ tsp thyme - Use Instant Pot multi-grain setting and cook wheat, potatoes and carrots. - When wheat is cooked add sauteed vegetables. - Can be eaten at this point or turn on slow cooker and simmer for about ½ hour to mingle flavors better. - I garnish with flat leaf parsley and serve as is or with plain yogurt. - This dish tastes better after it has been cooled and refrigerated. I make a pot and then eat it for breakfast, lunch or dinner. - I have also varied this recipe by cooking the wheat and then adding the potatoes and carrots on then cook the potatoes and carrots on slow cooker setting and then add the sauted onions, celery and garlic. - Everything is approximate in this recipe with the exception of the amount of wheat. - 4 large artichokes - 2 tablespoons fresh lemon juice - 2 teaspoons balsamic vinegar - ¼ cup olive oil - 1 teaspoon dried oregano - 2 cloves garlic, minced fine - ½ teaspoon sea salt - ¼ teaspoon fresh ground black pepper - Wash artichokes under cold water. Using a heavy stainless steel knife cut off the stems about ½ inch from the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Trim the thorny tips of the petals with kitchen shears. - Place the artichokes, bottom up, in the inner pot of the Instant Pot fitted with a steamer basket and 2 cups of water. - Choose the “Steam” setting and reduce cooking time to 8 minutes. - While the artichokes are steaming prepare the marinade by placing the lemon juice, balsamic vinegar, olive oil, oregano, garlic, salt, and pepper in a small jar with a lid. Shake well to incorporate all of the ingredients. Set aside. - When the “Steam” cycle is complete, release the pressure and carefully remove the artichokes. - Allow to cool slightly so you can handle them. Cut the artichokes in half. Remove the center cone of purple prickly leaves. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. - Drizzle the marinade over the warm artichokes. Turning to make sure to coat them well with marinade. Allow them to sit for 30 minutes to overnight. - When ready to serve, sear artichokes cut side down on a grill pan or BBQ for 3 to 5 minutes - 2 cups dry pinto beans - 1 tablespoon chili powder - 1 tablespoon Cumin Seed - 2 can diced green Chiles - 2 14.5 ounce cans beef broth and one can water - 1 can diced tomato - 1 small onion diced - 2 glove garlic - 2 lb course ground chuck - For extra spiciness add canned diced jalepenos to your liking. - Brown ground chuck and allow to carmelize. Deglaze pan with can of diced tomatoes. - Add meat beans and all other ingredients in Instantpot and set for beans. - After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again. - 1 tablespoon ground ancho chili powder - 2 teaspoons ground chipotle chili powder - 2 teaspoons ground cumin - 1 teaspoon coriander - ½ teaspoon oregano - 1 tablespoons salt - 3 – 4 pound pork shoulder roast - 2 tablespoons coconut oil - 1 bottle of beer, lager is best - Juice of 2 oranges - 1 onion, quartered - 3 cloves garlic - 2 bay leaves - Combine the ancho chili powder, chipotle chili powder, cumin, coriander, oregano, and salt in a small bowl. Take the pork out of its netting, cut into 2 inch cubes and rub the spice mixture all over, getting into all the nooks and crannies. - Using the Sauté setting on your InstantPot, melt 2 tablespoons coconut oil. Brown the meat on all sides in 3 – 4 batches. Remove browned pieces of meat and set aside. - When all the meat has been browned add the beer and orange juice to the pot. Scrape up all the browned bits from the bottom of the pot. Add the onion, garlic and bay leaves to the pot and place the pork pieces on top. - Place lid on the InstantPot, lock into place and press the Meat/Stew button. - When done, remove the roast from the pot, leaving the cooking liquid. Turn the InstantPot back to sauté and allow the cooking liquid to simmer until it has been reduced by half. - Heat your Broiler Oven to High - While the liquid is reducing, shred the meat with 2 forks. Place on a parchment lined sheet pan. When the liquid has reduced, turn off the pot, spoon some of the reduced cooking liquid over the shredded pork. (Just enough to keep the meat from drying out too much) Broil the meat until crisp and brown. - Serve on a platter with guacamole, lime wedges, salsa and a basket of hot tortillas. - 12 boneless, skinless chicken thighs - Marinade - ¼ cup olive oil - 3 cloves garlic, roughly chopped - 1 Tablespoon sea salt - ½ teaspoon fresh ground black pepper - 3 Tablespoons fresh minced oregano or 1 tablespoon dried - 2 teaspoons ground cumin - 2 Tablespoons fresh lime juice - Sofrito - 3 – 4 cloves garlic - ½ medium yellow onion, coarsely chopped - ½ medium green bell pepper, seeded and coarsely chopped - 1 large handful cilantro - ½ teaspoon sea salt - ¼ teaspoon fresh ground black pepper - Rice - 2 Tablespoons coconut oil - 1 medium yellow onion, small diced - 1 medium red bell pepper, seeded and small diced - 1 teaspoon ground cumin - 1 Tablespoon minced fresh oregano or 1 teaspoon dried oregano - 28 ounce can Muir Glen Organic Fire Roasted Diced Tomatoes, with liquid - 5 cups organic chicken stock (preferably homemade) - ¼ teaspoon sea salt - 3 cups long grain brown rice - 1 ½ cups Spanish Olives - 2 Tablespoons Olive brine - Combine olive oil, garlic, sea salt, pepper, oregano, cumin and lime in a large non-reactive bowl or zip top bag. Add the chicken and coat evenly with the marinade. Let marinade for at least one hour up to overnight. Stir occasionally. - Sofrito - Combine garlic, onion, green bell pepper, cilantro, sea salt and pepper in a food processor and process until smooth. - Rice - Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Remove chicken from the marinade, save any leftovers, brown the chicken in batches for about 5 minutes on each side, until golden brown. Transfer chicken to a plate and set aside. - Add onion, red bell pepper, cumin and oregano. Sauté until just tender, about 5 minutes. - Stir in the sofrito and sauté another 3 minutes. Add any leftover marinade, diced tomatoes, stock, and sea salt; simmer for 2 minutes. - Stir in the rice, olives and brine. Add the browned chicken pieces to the pot. - Place the lid on the pressure cooker and lock into place. Press the Meat/Stew Button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid. - Serve. - 4 small bay leaves - 2 c rice - 2¾ C water - 1½ Tbsp canola oil (or olive oil) - Juice of 1 lime - ½ C fresh cilantro chopped - 1 Tsp salt (or to taste) - Rinse rice well, then put in Instant Pot. Add bay leaves and hot water. Set Instant Pot to rice setting. Since you are adding hot water it takes less time to heat up. The 10 minute setting is perfect for it. - Immediately after rice is done let off the steam until you can safely remove the lid. - Pour in oil, lime juice and sprinkle cilantro and salt over the rice. Mix all together well. - Serve. This rice goes extremely well with the Instant Pot Mango Dal. - Note: I freeze chopped cilantro to keep it handy anytime as this is one of our favorite rices. If you can get it experiment with coconut oil, or grape seed oil. - 2 Tablespoons canola oil - 1 large onion, peeled, chopped - 1-1/2 pounds ground beef, turkey or chicken - 2 Cups favorite Bloody Mary mix (spicy preferred) - 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice) - 2 Cans (14 ounces each) kidney beans, drained and rinsed well - 4 Tablespoons (or more if you like) favorite chili powder, divided - 1-1/2 Cups Water - For Serving (optional): - Corn chips - Shredded cheese - Sliced green onions - Sour cream - In the INSTANT POT pressure cooker pot, heat the oil. - Add the onion and saute about 8 minutes until it becomes lightly golden brown. - Add the meat and cook until it browns, breaking it up as it cooks. - Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan. - Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil; add the water. - Lock the lid in place and cook on high pressure for 5 minutes. - Quick release the steam. When the pressure valve drops remove the lid tilting it away from your face. - Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes. - Ladle into bowls and garnish as desired. Serve and ENJOY!! - 3 # lamb shoulder - 1 Spanish onion - 3 garlic cloves, minced - 1 19 oz can Old El Paso Enchilada sauce - 2 Tbsp. oil - Salt to taste - For serving: - Cilantro, chopped without the stems - Corn tortillas (3-4 per person) - Limes cut into 8ths - Black beans or refried beans - Chipotle style rice (see my recipe for it on the Instant Pot recipe site) - Marinate lamb overnight in Old El Paso Enchilada sauce (mild, medium or hot). - Set Instant Pot to sauté setting and put in oil. Let the oil heat up for a minute or two. Put in the onions and cook until soft, add garlic and cook for just a minute being careful not to burn. - Add the lamb and marinade. Let the marinade heat up and reach a boil. - Put Instant Pot on stew and pressure cook for 35- 45 min. I did mine for 45 minutes because I like to pull it into shreads for the tacos. Note: If you cube the lamb it will cook in about 20 minutes. Let the Instant Pot return to normal by itself. - Meanwhile heat the beans, cut the limes, put the hot rice into a serving bowl. - Shred the cooked lamb with two forks (as you would for pulled pork) and put in a serving bowl. Ladle generous amount of sauce over it. Heat up 3-4 corn tortillas per person. I put mine on a saucer, then put another saucer over them and microwave for approximately 2 minutes (if serving 3-4 people) at 70%, or until the tortillas are all warm. - To serve: spoon the lamb mixture onto a soft warm corn tortilla, sprinkle on cilantro, then squeeze on lime juice. Or you can do like my husband does: spoon rice and beans onto the warm corn tortilla, sprinkle on cilantro, add lamb, and squeeze lime juice over all of it. Delicioso! - My heartfelt thanks to our friend and fellow cruiser, Blanc, a for serving this wonderful dish to us and sharing her recipe! - Makes 12 enchiladas that are 250 calories each. - 1 pound frozen chicken breasts - 2 cups water - 1 10 ounce can Green Chili Enchilada Sauce - 1 8 oz package of Neufchatel Cheese or reduced fat cream cheese - ½ onion, green peppers, hot peppers (whatever you like to spice it up) optional - 1 cup chopped spinach (optional but highly recommended for nutrition) - 12 whole grain extra thin 6 inch yellow corn tortillas (Mission brand is 80 calories each) - 3 ounces of grated cheddar cheese (or as much as you prefer) - Place frozen chicken breasts in Instant Pot with 2 cups of water. Put lid on, press poultry button and set time to 30 minutes. When beeps finished, either let sit or release pressure immediately based on how much time you have. Pour off liquid and save to use as a weak broth for other recipes. - With chicken still in pot, shred chicken with two large forks and then add the package of Neufchatel cheese, the spinach, any onions or peppers you might want and 2 tablespoons of the enchilada sauce. Press the Sauté button and use the heat to soften the cheese a little so you can easily combine the contents of the pot. You are not really sautéing anything, so don’t walk away or leave on Sauté for more than 60 seconds. - Preheat oven to 400 degrees. Spray a shallow baking dish that is large enough to hold 12 enchiladas with nonstick spray. Place 2-3 tablespoons of the chicken filling into the middle of each corn tortilla and roll the sides up to form an enchilada. Place seam side down in the baking dish. (Don’t worry if the corn tortillas crack a little in the process.) - Slowly dribble the rest of the enchilada sauce over each enchilada in the baking dish, making sure to wet the top of each tortilla completely. Sprinkle the shredded cheese over the top. Cover with aluminum foil. - Place in the preheated 400 degree oven. After 15 minutes, remove the aluminum foil. Continue to cook in the oven until bubbly and cheese is melted (about 10 minutes). - I serve with a side salad, but Mexican rice or black beans would be yummy. - Hyper Curry: - You will need: - 1 tbsb Yellow curry paste: (Green = Hot. Red = medium, Yellow = mild) - 1 cup chicken broth (match the meat option) - 3 tbsb of fish sauce - 2 cloves of garlic - 2 lime leaves (whole) - 1 lemon grass stalk - 1 piece of ginger (thumb sized) - 1 carrot - 1 large onion - 1 large potato - 1 red pepper - 1 can Coconut Milk - Meat Options: Chicken or pork or beef, or tofu) - Extra options: (bamboo shoots, root veggies, squash, zucchini, eggplant, mushrooms, peanuts, galangal, cilantro, green onions, tofu, shrimp) - Add: - cup chicken broth - Selected Meat - tbs curry paste. - fish sauce (or liht soy sauce) - garlic (rough chop) - lime leaves - lemon grass stalk (cut in half lengthwise) ginger (whole) carrot (pieces) large onion (pieces) large potato (Pieces) (Dried mushrooms, if you like) Close and lock Cook at pressure for 15-20 Release pressure While liquid is still hot, Add: - can Coconut Milk - Personalized options (I like bamboo shoots, green onions, cilantro, shrimp) Add curry paste + fish sauce to taste. - Serving Suggestions: - Serve with rice or noodles. - Add a squeeze of lime juice + drizzle some coconut milk over the finished plate. - Good luck! - Meatballs- ( Gluten free if you like): - For One pound lean ground beef - ¼ cup medium unsweetened coconut - 1 large egg, beaten - 2 tsp chopped fresh ginger or ginger powder to taste - 1 garlic clove, finely chopped - 1 tbsp (15 ml) soy sauce (I use VH Soy Sauce as it is wheat free) - ¼ tsp black pepper Mix altogether and form into meatballs – about a tablespoon size or little bigger. - Store covered in refrigerator until needed. - Curry: - 2 – 4 tbsp curry powder or paste - ½ onion thinly sliced - 2 cloves of garlic crushed - (Fresh basil – optional) - 1 (14.5 ounce ) can stewed, diced tomatoes - 1 (14 ounce) can coconut milk - 1 (8 ounce) can tomato sauce - (1 tbsp powdered chicken bouillon – optional) - 3 tbsp sugar - Pepper to taste - (1 cup Whipping Cream – optional) - Heat about two tablespoons of olive or vegetable oil in the pressure cooker that has sautéing feature with AT LEAST two tablespoons of curry powder or paste.(or use a pan). I use almost double as I really like the strong curry taste. If you use more curry powder, you would need more oil. Stir constantly. - Saute for about 2 – 5 minutes. - Stir in a half onion that has been thinly sliced and two cloves of garlic crushed and saute until onion is translucent, stirring (up to 10 mins.) Be careful not to burn the garlic. If you burn the garlic it will be very bitter. I also often add lots of fresh basil as I love basil. If you need more oil then add more oil. - Stir in a 14.5 ounce can of stewed diced tomatoes. I also add about a tablespoon of powdered chicken bouillon. Remember the bouillon is salty so do not add more salt. - Now add an eight ounce can of tomato sauce, the 14 ounce can of coconut milk and 3 tablespoons of sugar. Stir together. - Now take out your meatballs from the fridge and drop them into the sauce…..do not brown or cook them before hand. Put them raw into the sauce. Do not start stirring vigorously as you may inadvertently chop up the meatballs you have so carefully made! - Put lid on the pressure cooker and pressure cook for 10 – 12 minutes. If you have a soup or stew setting on an electric pressure cooker you can use that setting. - Let the pressure naturally release. - Often I add a cup of whipping cream to the sauce after pressure cooking…yummy. I do it after because to tell you the truth I do not know if it should be in the pot while pressure cooking. - If your sauce turns out too runny for your taste, you can cook it with lid off until it cooks off, but I have not had that problem. - A great option is to put one cup of rice with two cups of water in a metal bowl…cover with aluminum foil or lid and carefully place on top of the curry sauce….pressure cook it with the curry. Instant meal! Cooking the rice at the same time in the pressure cooker was someone else’s idea…a great one! - I also play with this recipe lots….sometimes I will add peanut butter to the curry sauce or mango chutney is a great addition. Very tasty. - Instead of meatballs I often use chicken breasts cut into pieces….marinate the chicken in the oil and curry power/paste first. Then sauté it before putting in the onion and garlic. - Sometimes I will use shrimp. I clean the shrimp and sauté it in butter then add it to the pressure cooked sauce at the very end. I only sauté the shrimp enough to change it to pink in the pan. If you sauté longer than that you will make the shrimp very tough. - Great Tasting curry! - 2 cups of dry chickpeas – washed and soaked overnight in boiling water covering the chick peas - (Sometimes I want to make it and had not soaked the chickpeas overnight so then I soak them during the day for several hours) - 1 large diced onion - 1 can of diced tomatoes ( 796 ml) with the liquid ½ – tsp of Garam Masala – which can be bought in any Indian grocery store – inexpensive - 2 tablespoons heaping of Chholey Masala, MDH brand also purchased in any Indian grocery store - 1 tbsp garlic paste – I mash and chop up 3-4 cloves of garlic if I do not have the paste on hand - 1 tbsp ginger paste – again if I do not have ginger on hand I will use ginger powder to taste (1-2 tbsp) - 4 – 6 tablespoons of cooking oil - 1 tsp Turmeric - Salt to taste – I only add a little as I am trying to eliminate it from my diet - 2-4 tablespoons lemon juice. Adjust it according to taste. - Coriander leaves – washed and minced or again just use coriander powder – a tsp or so. - After soaking the chickpeas overnight put your pressure cooker to heat (sauté function) boil the chick peas in about 2 cups of water for about 10 minutes. Skim off the frothing otherwise the pressure cooker vent may get blocked. Pour the chick peas and water into another container and put aside. - Heat the oil in the pressure cooker – you may add more oil if need to, becareful not to burn the spices. - Heat the garam masala in the oil to bring out the flavour. - Add diced onion and when it is transparent add the turmeric. Cook it a bit. - Add the ginger and garlic, stir it a bit to cook. - Add the tomatoes and cook a bit. - Now add the 2 heaping tablespoons of chholey masala Add the presoaked chickpeas with about 2 cups of water Add salt to taste Pressure cook for about 20 – 25 minutes Let the pressure release naturally Then add the coriander leaves or powder and the lemon juice to taste. - Enjoy as a dish on its own over rice or noodles or as a side dish. - I eat it on its own for lunch. - I also have to say that when I pressure cook, I like to do the rice at the same time…. I have a metal container that seals (or use another heat proof type that you can wrap with aluminum foil). - I put one cup rice and two cups water in it, seal it and place it gently on top of the chick peas in the pressure cooker, then it cooks along with the Chholey. 25 minutes is long for rice but the rice comes out the way I like it….very sticky and thick. Perfect for the chholey. If you like fluffy rice then cook separately or pressure cook for much shorter time. I use brown rice mixed with white. - 1 large butternut squash, peeled, seeded, cubed - 1 small-medium onion diced very finely - 1 inch ginger finely chopped - 2 cloves garlic finely chopped - 3 cups chicken broth - 1 can coconut milk - 1 tsp salt - 2 tbsp lemon juice - 1 ½ tsp curry powder - ½ tsp turmeric - 2 T olive oil - Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve. - 1 tablespoon coconut oil - 1 teaspoon ground cumin (or ½ teaspoon cumin seeds) - 1 medium onion, minced - 4 cloves garlic, minced - 1 tablespoon minced fresh ginger - 1 teaspoon ground coriander - ⅛ teaspoon cayenne pepper - 1 teaspoon sea salt - 1 cup chana dal - 4 cups chicken broth (preferably homemade) - 1 teaspoon ground turmeric or 1 tablespoon grated fresh turmeric - 2 mangos peeled and diced - Juice of ½ a lime - ½ cup chopped fresh cilantro - Place dal in a colander and rinse until water runs clear. - Set the pressure cooker to Sauté to heat up the insert. Heat coconut oil until melted; add cumin and sauté until fragrant, about 30 seconds. Add onion; sauté until soft and starting to brown, about 5 minutes. Add garlic, ginger, coriander, cayenne and sea salt and sauté for 1 minute more. - Add the dal, chicken broth, and turmeric to the pot. Keep on the Sauté feature and bring to a boil; boil for about 10 minutes removing any foam that comes to the top. - Add mangoes. Place the lid on the pressure cooker and lock into place. Press the Beans/Chili button; adjust time so that the pressure time is 20 minutes. - When done and pressure has naturally released, remove the lid; stir in lime juice and cilantro. - Serve over cooked rice. (You can cook the rice at the same time if you want. Place 1 cup brown basmati rice with 1.5 cups chicken broth in a separate metal bowl sealed with either a lid or aluminum foil. Set gently on top of the dal before putting the lid on the pressure cooker.) Add Grilled chicken, if desire. - Chicken thighs marinated, for at least 30 minutes, in ½ cup greek yogurt with 2 teaspoons garam masala. Grilled - 1 Chicken (cut up or you can use boneless chicken breasts and thighs) - 1 tsp. Coriander seeds - 1 Yellow onion (Spanish) - 1 tsp. Fresh grated ginger - 1 tsp. Garlic powder (or fresh garlic) - 2 tsp. Garam Masala powder - 1 tsp. Chili powder - 1 or 2 chopped Tomato - 2 tbsp. Oil - Salt to taste - Cilantro leaves for garnishing - Marinade: - 1 ¼ to 2 tsp. Chili powder (depending how hot your chili powder is and how hot you want the dish) - ½ tsp. Turmeric powder - 2 tsp. Ginger powder (or fresh grated ginger) - 2 tsp. Garlic powder - 2 tsp. Coriander powder - Juice of 1 whole lemon - Salt to taste - Mix the marinade ingredients then smear all over the chicken. Cover and keep in refrigerator for 15 minutes to an hour. - Note* I rub the marinade mixture all over the chicken and then put into a vacuum seal bag and vacuum seal on moist setting. Then I put in the refrigerator for an hour. This does a really good job of marinating the chicken. - While the chicken is marinating, chop the onion, measure out the spices and chop the tomatoes. - Heat oil in InstantPot on Sauté setting. - Add coriander seeds to heat and let some of them pop. Then add onion and sauté, until they turn translucent. - Add ginger and garlic powder, garam masala, coriander powder and chili powder and sauté for a minute. - Add tomatoes and cook, until they become soft. - Add chicken pieces and sauté for a minute. - Add ½ cup of water and salt. (No water required for boneless chicken) - Put lid on and set to chicken setting and adjust to 10-15 minutes. If using boneless chicken you can cook for about 8 minutes. - Place chicken on plate, spoon up the tomatoes and onions, and sprinkle with cilantro. Serve with Chipotle style rice. - 1 c Khichdi mix - 1 Tbsp ghee (butter or oil) - 1 tsp Balti seasoning from (Penzey’s Spice Company) If you want this spicier just double the Balti amount - 2 pinches of kosher salt - 2 c water - Rinse the Khichdi mix several times and drain. - Put the ghee in the Instant Pot and set saute. Let it heat up and then put in the Balti seasoning and stir. Let the spices heat for about a minute. - Add the Khichdi mix, salt and water. Heat up to boiling then close the Instant Pot. Put on rice setting for 10 minutes. Once done, let the Instant Pot return the normal pressure. - Fluff up the Khichdi mix with the paddle and serve. - ½ small to med onion - ½ tsp cumin - 1 cup basamati rice, - 3 cup water - ¾ tsp salt - ½ garam masala - 1 TBSP oil - ** OPTIONAL Bag of Frozen Mixed Vegetables (use about 1-1/2 cups)** - Turn Instant Pot on SAUTE - Heat oil and add Cumin,Garam Masala and stir to temper the spices. Then add onions and saute until they turn translucent. - Add rice to pan and pour in water. Stir in salt and switch Instant Pot over to RICE until done. Stir and serve. - OPTION: You can add frozen veggies to the top of the rice before closing lid. Once rice has completed cooking, stir to incorporate the vegetables. - 1-2 T olive oil - 1 large onion sliced - 1 clove garlic crushed (or 1 tsp garlic powder) - 1 Kg of boneless/skinless chicken thighs - 1 can green chiles (127 ml) - 1 handful fresh cilantro or 1 tsp ground coriander - 400 gms of tomatillos or salsa verde - Salt and Pepper - 200 gms Garbanzo beans - 400 gms leftover rice - 400 gms cheddar cheese - 200 ml chopped tomatoes - 100 ml black olives - Directions are for Instant Pot 6-in-1 Pressure Cooker. - Sauté onions until translucent in oil. - When onions are translucent, sauté garlic for 15 seconds. Add chicken, chiles, cilantro (or coriander), tomatillos (or salsa verde), salt and pepper to taste. - Pressure cook on “Poultry” for 8 minutes, leave on keep warm for 3 minutes. - Release pressure. Remove chicken and break it up with forks. - Add garbanzo beans and rice, sautéing for 1 minute. - Return meat to reheat and stir in cheese. - Serve as meat course, with refried beans salad, and tortillas. Also can be used as a burrito filling. Garnish at the table with chopped tomatoes and black olives. - This is mild but savory. - 8 boneless skinless chicken thighs, about 2 lbs - Glaze - 2 t granulated garlic - 2 t chili powder - ½ t onion powder - ½ t coriander - 1 t cumin - ½ C Honey - 1 Tablespoon Cider or Balsamic Vinegar - Preheat oven to 400 degrees or preheat gas grill or prepare briquets for grilling - Place chicken thighs in Instant Pot. Do not add liquids, the chicken will produce plenty of broth for the Spicy Honey Sauce. - Place lid on and press the POULTRY button. - When Instant Pot signals that the chicken is finished cooking, remove lid and place chicken on a baking sheet. Then place chicken in oven or on the grill for 15 minutes or until skin is crispy. - Remove chicken from oven or grill and set aside in a baking dish to keep warm. - While chicken is in the oven or on the grill, strain the chicken broth into a bowl, place broth back into the pot, push SAUTE button. - Add honey, Balsamic or Cider vinegar and seasonings to the chicken broth. Stirring occasionally, simmer the sauce until it thickens and coats a spoon like syrup, may take from 10-15 minutes. - After sauce has thickened, turn pot off, adjust seasonings to your taste and pour the sauce over the chicken, coating each piece evenly. - We serve with multi-grain rice and a salad or vegetable. - ¼ bacon, diced - 1 pound chicken breast/or beef chuck 1″ cubes - ½ lb shrimp - 1 can beef broth - 2 cups water - 1 large onion - 1 pkg 16oz frozen spinach - ¼- 1/2 tsp thyme - 1 red or green pepper diced - 1 can of sliced tomatoes - 1 bay leaf - 1 tsp salt - ½ tsp pepper - 1 tsp hot sauce or to taste - 1 pkg frozen sliced okra (optional) - 3 TB butter - ½ cup heavy cream (optional) - paprika - place bacon, chicken, onion, water and broth in pressure cooker. Add spinach, thyme, green pepper, tomatoes, bay leaf, salt pepper and hot sauce. - (optional) Saute the okra in the butter ovser the lowest heat for 5 minutes, then add to the soup. - Pressure cook on manual for 9-10min - Do a quick release – add shrimp to soup and let pink up about 3 minutes 4.(optional)I added some canned potatoes that I had canned (Russian banana fingerlings)that I just heated in the microwave to round it out for my taste. - Serve with cornbread - Yield 6 servings – 16 grams of carbs and 5 grams of fiber, 33 grams of protein per serving. - 1½ pounds fresh stringless green beans, washed and ends trimmed - 1 cup low sodium chicken broth - 1 slice nitrite free bacon - 4-5 sliced mushrooms - 1 teaspoon minced garlic - ½ teaspoon salt - Dash pepper - Place all ingredients in the Instant Pot and stir to distribute the spices. Put the lid on, push the stream button and set the time for 25 minutes. (The pot will take 8 minutes to come to pressure and then cook for 25 minutes.) When beeps finished, do a quick release of pressure. Transfer the contents to a serving bowl. (Save any extra liquid for use in other recipes. My broth came from cooking chicken breasts in the Instant Pot to make enchiladas.) - These are usually a side dish. They go really well baked sweet potatoes and cornbread. - (rinsed and patted dry) 1½ or 2 pound or same amount of a regular kosher brisket - 2 tbsp oil (or margarine such as I can’t believe it’s not butter) - ½ tsp fresh ground pepper corns - 1 medium sized Spanish onion - 5 red potatoes (or any other potatoes you have) - 1 cup baby carrots - 1- ½ c Pacific Organic free range chicken broth (low sodium) - I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe. - Put the Instant Pot on the saute setting. - Put in 1 tbsp of the oil (or margarine) and caramalize the onions. Once golden, remove from pot, put in bowl, and set aside. - If needed add a bit more oil (or margarine). But keep the Instant Pot on Saute setting. - Rub the freshly ground pepper corns on both sides of the brisket. Note: If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt). - Sear brisket on both sides. - Put in carrots, potatoes, and browned onions. Then pour over the chicken broth. - Switch Instant Pot to Slow Cook and set for 4 hours. - Let slow cooker setting return to normal pressure on it’s own. Then remove vegetables. Gently lift brisket as it will be falling apart! Warning! Your mouth will start to water! - Put the Instant Pot back on saute setting and reduce down the juices to about half. This will only take a few minutes! - That’s it. Again if using a kosher brisket, there is no added salt. That is also why I used low sodium chicken broth. - 1 pound frozen chicken breasts - ⅓ cup water - BBQ Sauce - ½ cup ketchup - ¾ teaspoon McCormick’s Barbeque Seasoning (or any brand you like) • Dash red pepper flakes • ¼ teaspoon dried Italian seasoning • 2 teaspoons honey - Salad fixings - Lettuces, spinach, tomatoes, pine nuts, walnuts, flax seeds, shredded cheeses, etc. - Salad dressing of your choice (yogurt based dressings are especially delicious) - Spray the bottom of the Instant Pot with nonstick spray. Place the frozen chicken breasts and ⅓ cup of water in the pot and put the lid on. Press the steam button and set the time to eight minutes. (The pot will come to pressure in about eight minutes and then cook for eight minutes.) - While the breasts are thawing in the Instant Pot - Prepare your salad fixings and place them in into serving bowls. - Mix together in a separate bowl the BBQ sauce (ketchup, BBQ seasoning, red pepper flakes, Italian seasoning and honey.) Taste the BBQ sauce and adjust it to make sure it is the way your family prefers. We are a fairly low sugar family, so you may want more honey. - When the Instant Pot beeps that it is finished, throw a dish towel over the top and do a quick pressure release. Remove the top. With the chicken still in the pot, use a large fork and long sharp knife to slice the chicken into ½ inch strips being careful to not touch the sides of the hot pot. The chicken will be raw in the middle but easily sliceable. Pour the BBQ sauce over the chicken and mix with a heat safe spoon. At this point, it looks like chicken in a watery tomato soup. - Press the sauté button and set the time for 18 minutes, which will likely be too much time. This will come to a good boil, but will not splatter on your kitchen because the Instant Pot insert is so deep. For the first 10 minutes you can work on other things in the kitchen and just visit the pot, stir a little, turn chicken over, etc., as you monitor the progress. However, as the sauce thickens, it is important that you stay with the pot and monitor the sauce. So, for the last five minutes, you move the chicken around in the pot a little while the sauce thickens and sticks to the chicken. When almost all of the sauce has stuck to the chicken, remove the chicken to a serving tray. Turn the pot off. IMMEDIATELY pour 2-3 cups of water into the Instant Pot to keep the remaining sauce reside from sticking and burning to the pot. - Lay the chicken on top of the salads and serve. It is so good. - 24 hours prior to cooking beans - 8 ounce ham shank - 4 cups water - 1 pound dry black beans, rinsed and picked over - 8 cups water - 2 Tablespoons whey (vinegar will work, too) - Put the ham shank and 4 cups of water in Instant Pot, add lid, press Meat button and set time at 35 minutes. Pot will take 5 minutes to come to pressure and then cook for 35 minutes. Either do a quick release of pressure or allow the Instant Pot to cool down normally based upon how much time you have. When the contents are cool enough, transfer the water and shank to a bowl, cover the bowl and place it in the refrigerator. - Combine the beans, water and whey (or vinegar) in the Instant Pot, and set aside to soak the beans . (The soak will aid in digestion and nutrition absorption.) - Cooking the beans - Remove the ham shank and liquid from the refrigerator. With a spoon, skim off and discard all hardened fat that has floated to the top of the water. Remove the ham shank to a cutting board. Trim off all meat from the bone. Trim the red meat into bite size pieces, making sure to trim off all visible fat. Feed the fat to the dog. - Drain and rinse the beans. (Discard all soaking water). Add to the beans in the pot: - the tasty, lean ham shank meat - the broth we skimmed - the bones of the shank - red or green pepper (sliced, seeds removed) - /2 cup onion, diced - /2 stalk celery, diced - teaspoons minced garlic - Tablespoon lime juice - Tablespoons red wine vinegar - /4 teaspoon red pepper flakes - /4 teaspoon cumin - /4 teaspoon oregano - teaspoon cane sugar or brown sugar - teaspoon salt (we will likely add more after cooking) - Tablespoon ground flax or chia seeds (optional – for nutrition not flavor) - Stir, add lid, press Beans/Chili button and set time to 25 minutes and walk away. (The Instant Pot will take about 15 minutes to come to pressure and then cook for 25 minutes.) This will result in a firm black bean. If you want your beans on the softer side, set the time to 30 minutes. - When beeps done, throw a dishtowel over the top of the pot and do a quick pressure release. Remove the bones and discard. Taste the beans for softness and salt. Cook a few minutes more if you want the beans softer. Add salt to taste. Insert an immersion blender and zap the beans a few very short times to thicken the beans a little. - Serving Suggestions: - Serve as soup with homemade cornbread - With a slotted spoon, scoop some beans and serve over Brown Jasmine rice - With a slotted spoon, scoop some beans into a whole grain flour tortilla with cheese, diced tomatoes and onions, Greek yogurt, etc.) - Use as the beans in a quick chili recipe - Puree to serve as refried beans - With a slotted spoon, scoop some beans and serve as a side dish to my Mild Chicken Enchilada recipe - 1 small/medium onion, peeled and diced - 1 sweet potato, peeled and chopped - ½ cup red lentils, rinsed - ½ tsp cinnamon - ¼ tsp chipotle chili pepper powder (mine is Kroger grocery store brand) - ¼ tsp garlic powder - 2 tablespoons Sushi Rice Vinegar - 1 tablespoon nutritional yeast flakes - 1½ cups water - Place all items in Instant Pot electric pressure cooker. Stir to combine. Cook on high pressure for 5 minutes. - Release the pressure. - Serving suggestion: spoon over hot broccoli into bowls. - 1⅓ pounds frozen Angus Beef Roast - 1 cup water or leftover stock - BBQ sauce: ½ cup low sugar ketchup - 2 teaspoons honey - ¼ teasoon McCormicks GrillMates BBQ Seasoning - ¼ cup water - Makes about 2⅓ cups. Approximately 150 calories per ⅓ cup serving. - Spray Instant Pot with nonstick spray. Put frozen roast and water/broth into pot. Put lid on, press the meat button and set to 70 minutes. Mix the BBQ sauce ingredients in a bowl and set aside. - When beeps finished, throw a kitchen towel over the top and do a quick pressure release. Turn the pot off. Transfer meat to a cutting board and trim off all fat or skin that is visible on the meat and discard. With two large forks, pull the meat apart into chunks. - Pour off the beef broth from the Instant Pot and discard. Put the pulled beef back into the Instant Pot and pour the BBQ sauce over the top. Press the Saute button and mix the contents around. Continue pulling the meat apart with two forks as the sauce sautés into the beef. This takes less than 2-3 minutes, so don’t walk away. - Here’s my version of a southern BBQ sandwich meal: - Put ⅓ cup of the pulled BBQ meat on a whole grain hamburger bun that has been smeared with Kraft light Olive Oil mayonnaise. Top it with homemade sweet mayonnaise-based coleslaw and then put on the top of the bun. Serve with honey baked beans or homemade oven baked French fries. - 2 turkey thighs (about 1 lb), excess fat removed - 1 cup chicken broth plus 1 Tbsp red-wine vinegar - 1 cup thinly sliced onions - 1 cup sliced Portobello mushrooms - 2 tsp minced garlic - ½ tsp each dried rosemary, sage, thyme, salt and pepper - Gravy: 3 Tbsp flour - ¼ cup water - Set Instant-Pot to Saute and brown the turkey thighs - Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour - After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting - When meat is done, remove turkey thighs to cutting board and cover loosely with foil - Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well - Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened - To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy. - NOTE: This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy - 2 cups water - 1 cup wheat berries – found in natural food stores - ¼ cup raspberry vinegar ( I do not purchase this, I soak raspberries in vinegar) - 1 tbsp balsamic vinegar - 2 tsp Dijon mustard - ¾ tsp salt - ½ tsp pepper - 3 tbsp oil - ¾ cup thinly sliced green onions - ¾ cup dried blueberries - ½ cup slivered dried apricots - ½ cup chopped toasted almonds - 2 tbsp chopped fresh parsley - The night before: - Rinse your wheat berries well with cold water and place them in a bowl filled with cold water. Soak over night. Rinse them thoroughly and drain them. - Pressure Cooking: - Place the wheat berries in the Instant Pot with 2 cups of water and pressure cook for 15 – 20 minutes, manually release pressure when done. If you were doing this on a stove top it would take more water and about 60 minutes. Rinse with cold water and drain. - Dressing and Assembling: - Whisk together the raspberry vinegar, balsamic vinegar, mustard, ¾ tsp salt and pepper in a bowl. Gradually whisk in the oil until blended. Stir in the onions, blueberries, apricots, almonds and parsley. Let it stand for 30 minutes. Stir in the wheat berries. Cover and refrigerate for at least 4 hours or up to 24 hours in the refrigerator so that all the flavours meld. Garnish with fresh parsley and fresh basil. It is so delicious and a great addition to summer pot lucks. The salad keeps well in the refrigerator. - Enjoy! - Costco’s double cooked ham. Usually is a large ham, so I cut off a piece large/small enough to fit in my pressure cooker - Onions, diced. As many as you like in the amount of scalloped potatoes you are preparing– we like lots - Mushrooms: ½ to 1 cup cleaned and sliced - Garlic: 2 cloves mashed and diced - Coconut Oil: 1 – 2 tablespoons. Or use what you like. The coconut – virgin-organic, gives the scalloped potatoes a ‘sweet’ type of taste - Baker Potatoes: I usually do one large potatoe per person so that I can have leftovers - Sweet Potatoes. As many as you like - Butter - Milk/Cream - The day before my company came I peeled the baker potatoes, washed them, and then sliced them in even slices with my mandolin I diced the onions, sliced the mushrooms and mashed the garlic - Heat up the pressure cooker on sauté. I place the coconut oil in the pot, melt it, sauté the onions and the mushrooms just until onions start getting soft and then throw in the garlic for a short time – just till aroma of garlic starts wafting through. Add a little salt to taste, some butter, melt and then add some flour to thicken. Pour in a cup of milk, I sometimes mix cream with the milk and stir together in pot. It should be liquidy. Place all of this into a bowl. Shut off pressure cooker. It will thicken in the oven later. - Peel the baker potatoes and slice into even thickness more or less – I use a mandolin for this (Goodwill .99 cents!). Winners or Homesense – anywhere from $ 9.00 to $ 30.00 Place up to one cup of water into InstantPot, place vegetable steamer in, place potatoes into vegetable steamer and steam for 2 minutes. When done, release pressure. - Mix the potatoes with the onions/mushrooms/garlic/milk sauce . The potatoes should not be swimming in the sauce but can be as some people like them very saucy, look up scalloped potatoe recipes to know how much liquid. I just go by eye and it works every time, doesn’t much matter. I grease a casserole or cake pan, place the potatoe mixture into the pan and distribute evenly. You can cover and refrigerate until you are ready to bake…. I prepare a day in advance, or you can bake at 350 degrees for 30 to 45 minutes until browned. What you have done is just shortened the time for cooking scalloped potatoes. The steaming is just a way to shorten the process. - The day of the meal I place the ham on a trivet in the InstantPot and pour in a cup of water. I pressure cook the ham for 30 minutes…..it is then heated right through and just wonderful flavour. You can let pressure naturally release or if you are ready, release it manually. Ready to slice and serve. - I always like a sweet potatoe mash with my ham. Peel your sweet potatoes, dice them and steam them in the InstantPot (1 cup water) for 2 minutes. Release pressure or let it release itself, then I just mash them with a potatoe masher, add butter, cream, and if you like salt. Ready to serve and delicious. You can do this ahead of time as well and just reheat it. Serve with buns or sliced bread and a nice salad. - 1½ c. 13 Bean Soup Mix (mixed beans/peas/lentils) Ham Bone - 1 onion chopped - 1 15oz can diced tomatoes - 2-3 carrots diced - 2 ribs of celery diced - 1-2 tsp chili powder - 1 tsp garlic powder - 1 tsp salt - ¼ tsp pepper - Soak beans in water overnight (or boil water, remove from stove and place beans for 1 hour to soak). Drain and rinse the beans. - Put the ham bone and beans in the Instant Pot with just enough water to cover. Seal pot and cook on Bean/Chili setting. - Press the Keep Warm/Cancel button, release pressure naturally, then remove lid. - Remove the ham bone, add remaining ingredients and stir. - Seal pot and cook on soup setting, adjusted down to 20 minutes. - Place damp, cold cloth on top of the lid to absorb heat and speed the natural pressure release. - Open pot and enjoy! - Ham sliced ¾ inch thick or cubed - 1 TBsp cooking oil - ½ cup pineapple juice from can of sliced/cubed/or crushed pineapple – your preference - If not enough juice then add water - 3 sweet potatoes – peeled and cubed or sliced (3/8 inch slices) - 1 can sliced/cubed/or crushed pineapple - ½ cup brown sugar firmly packed - 3 whole cloves – or a ½ tsp of ground cloves Frozen perogies- potatoe or potatoe and cheddar - Heat the oil in the Instant Pot on the Sauté function. - Add the cubed or slices of ham (depends on what presentation you like). - Add the pineapple juice and use Manual mode to pressure cook for 5 minutes. - Reduce pressure manually by turning the steam release to Venting. Then add the slices or cubes of sweet potatoes , the pineapple with remaining juice. Sprinkle with the brown sugar and add the cloves. Arrange the frozen perogies on top. - Use Manual mode to pressure cook 7 minutes, release pressure, remove from cooker and garnish with dollop of sour cream…..ABSOLUTELY delicious!!! - 3-4 Pork Chops – ½ to ¾ inch thick - One egg – beaten - Flour - Salt and Pepper - Bread Crumbs - Onions – chopped – as much as you like – ½ cup maybe - 2 – 4 Garlic cloves – squashed and chopped - Butter- 1 tbsp - Oil 1-2 tbsp. or orange/ginger coconut oil (Loblaws/Superstore) - Put pressure cooker on sauté. Heat the oil and butter to very hot. Should I want my pork chops slightly flavoured I use the orange/ginger coconut oil or just coconut oil to heat replacing the oil. - Make sure your pork chops are at room temperature. Dredge them in flour, dip into beaten egg, dredge them in bread crumbs. Brown them lots on both sides in the hot pressure cooker. When well browned on both sides, remove and put on plate. - Throw in the onions, swish them around for a minute until softer looking, then throw in the garlic and swish around. - Switch to steam cycle. - Leave the onions, garlic and drippings in the pot. Add about two to three tablespoons of water. Put steamer in pot, place browned pork chops on steamer above the water and drippings. - Seal lid, steam for 5 minutes, release the steam, remove from the pot……. Perfect, juicy pork chops You may use the ‘juice’ in the pot to pour over the pork chops or you can add a little polenta (or flour) and water, saute and make it like a gravy. - Salmon filets – room temperature and wiped dry Melted Butter Touch of oil Salt and Pepper Melt butter and touch of oil in your Instant Pot on sauté – watch you do not burn it – when hot, place salmon filets , brown on both sides slightly – one by one….remove and place on steaming rack. - Add 1 Instant Pot cup (about ¾ of regular cup) of water to pot Put salmon on rack into pot. Seal lid, Steam for 5 minutes, release the steam. - Place on plate, pour sauce over it……or just melt some butter on it. Delicious. - Sauce ingredients: - 3 tbsp Mayonnaise - 1 tbsp Lemon Juice - 1 tbsp brown sugar - 1-2 tbsp melted butter - Dash of soya sauce - Fresh dill and or parsley - You can adjust the taste with lemon or sugar – heat to boil, then add dill/parsley. Serve over the salmon filets – declicious!!!! - 5 tablespoons extra-virgin olive oil - Two ½-inch-thick slices of pancetta (4 ounces), cut into ½-inch dice - 1 medium onion, cut into ½-inch dice - 1 pound French green lentils - 4 fresh thyme sprigs - 2 quarts water - 1 quart chicken broth - 1 large head of garlic, separated into cloves and peeled * Kosher salt to taste - 1 lemon-pepper rotisserie chicken, skin discarded, cut into 8 pieces - ¾ pound garlic salami, sliced crosswise ½ inch thick - 4 ounces lean slab bacon, cut into 1-inch cubes - 4 tablespoons chopped parsley - In the inner pot, use Saute function to heat 3 tablespoons of the olive oil. Add the pancetta and onion and cook until the fat has been rendered, about 5 minutes. Add the lentils, thyme, water, chicken broth, garlic, chicken, salami, and bacon. - Put cover on cooker. Use Manual mode to cook for 15 minutes. Wait 10 minutes. Ensure that pressure is fully released and remove the lid. - Discard thyme and add salt to taste. Run the Saute function to thicken the sauce. Stir in parsley and serve. - * Peel garlic cloves quickly by immersing them in boiling water for a few seconds. - Standing boneless rib roast – about 2 pounds boneless. I buy it on sale and have it frozen on hand. I am sure other cuts of beef can be used as well, especially in a pressure cooker - 1 cup chopped onion - ½ cup chopped celery - ½ cup raisins, preferably golden but the others work as well. Or experiment and used dried fruit cut up….apricots or prunes - 2 cloves of garlic crushed and minced - 1 cup seasoned stove top stuffing - 2 tbsp water - ¼ cup butter - Salt and pepper to taste (1/4 tsp of each) - 2 tsps. Powdered beef bouillon (optional). If you use the bouillon, do not use the salt. - 1 tbsp tomato puree - 2 – 4 carrots (depending on size and preference) peeled and cut into pieces or a cup or two of packaged ‘baby’ carrots - 1 cup of beef bouillon – I boil water and put a tbsp. of powdered beef bouillon into it - 2 bay leaves - 1 tsp. dried thyme or 2 tbsp fresh thyme cut up Cooking oil Fresh parsley (optional) - Cut the roast into six equal slices (about ¾ to 1 inch thickness each). I pound these slices to ¼ or ½ inch thickness. Truly, I do not even measure – I just pound them flatter. - Heat up your electric pressure cooker on the sauté function. - Melt ¼ cup butter, add the powdered beef bouillon and swish around a bit. - Sauté ½ cup onion, celery, garlic, raisins until onions are translucent (few minutes) and then add the stove top stuffing and the 2 tbsp (or little more) of water. Season with a little salt and pepper. When I use the powdered bouillon, I do not use the salt. Mix together. - Divide this above ‘stuffing’ amongst the pounded slices of beef. Mound the stuffing at one end of each steakette and roll it up . You may tie it with a string or skewer it with small metal skewers to keep it rolled up. - I heat the pressure cooker again, heat the oil – amount depends on how many roll ups you have – and I brown all of the rolls. - On top of the browned rolls in the pressure cooker I put in the carrots, the other ½ cup of onions, the cup of liquid beef bouillon with the 1 tbsp of tomato puree mixed into it, bay leaves, thyme and the pepper to taste. - I secure the lid and on an electric pressure cooker I use the meat setting. If you would rather use the timed setting then it is 15 minutes. I let the pressure naturally release. When done I put the rolls on a plate, place the carrots on top and remove the bay leaves. I heat the pressure cooker and I thicken the gravy by sprinkling flour over top, letting it soak in and stir. I pour some of the gravy over the rolls and put the rest in a gravy boat for company to use. Sprinkle everything with fresh parsley (optional). - Absolutely delicious. - I will NEVER cook it any other way…..so tender, so full of flavour. My family begs for my rouladen. - 2 tablespoons olive oil - 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste - 2 cups great northern beans (or similar) - 1 cup beef broth - 1 carrot, diced - 1 celery stalk, diced - ½ white onion, diced - 2 tablespoons dried rosemary - 4 cloves garlic, minced - 2 cups herbed croutons - 1 cup goat cheese, crumbled (optional) - Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the skillet on all sides. - Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes. - Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve. - 1½ lbs lean boneless beef chuck roast cut into chunks - 5 medium carrots cut into chunks - 8 oz mushrooms quarters - 12 pearl onions peeled - 2 garlic cloves, minced - 1 bay leaf - ¾ teaspoon salt - 2 TBS fresh thyme - ¼ teaspoon black pepper - ⅔ cup beef stock - ⅔ cup dry red wine - 2 tablespoons tomato paste - 2 tablespoons whole wheat flour - ¼ cup water - Dry beef and saute in portions to give them room in the pressure cooker to brown until all done and set aside. - Brown pearl onions - Add back ALL ingredients (except flour and water) and set cooker on high for 12 with natural release Once complete mix water and flour in a cup and pour in. Let cook until thickened plus one minute. - Serve! - white part of 2 green onion, - minced green leaves of 2 green onion - 2 pounds pork feet - a cup of soaked soy beans - 3 thin slices of ginger - 2 teaspoons salt - 6 cups water - Put all ingredients except minced green leaves of 2 green onion into Instant Pot Programmable Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, delicious, retaining flavor and nutrition, consistent results all the time! - Wait till the Instant Pot Programmable Pressure Cooker to cool down or open the pressure exhaust valve in order to open the cover. - Sprinkle with green shallots on the top of soup. - 1 medium size chicken - 1 green onion minced - 1 small piece of ginger minced - 2 tablespoons sugar - 2 teaspoons salt - 2 teaspoons soy sauce - 1 tablespoon cooking wine or 2 tablespoons wine - Mix the 2 teaspoon salt, 2 tablespoons sugar and seasoned the outside/inside chicken with them evenly - Cover the bottom of inner pot with one teaspoon salt - Put seasoned chicken, soy sauce, wine into Instant Pot Electric Pressure Cooker - Press the Meat/Stew button and wait till it is done - Turn the chicken over then press the meat/chicken button again - Then the delicious chicken, retaining flavor and nutrition, is ready to be served. - Serving: Cut the chicken into pieces, mix ginger and green onion with chicken oil to make a dipping sauce - ¼ cup sticky rice - ¼ cup brown rice - ⅛ cup peanut - ⅛ cup red bean - ⅛ cup walnut minced - ⅛ cup sesame - ⅛ cup chestnut minced - ⅛ cup red date - ½ cup rock candy - 8 cups of water - Put all ingredients into Instant Pot Electric Pressure Cooker then press the Congee button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time. - 1 pound pork side rib - 8 ounces fresh lotus root, peeled and sliced in ⅛-inch rounds - 1 small ginger cut into 3 slices - 2 teaspoons salt - 6 cups of water - Put all ingredients into Instant Pot Electric Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time. - 2 cups of red beans - ½ cup of dry lotus seeds, with the sprouts removed - (Optional) ½ cup of dry chestnuts - (Optional) 2 small pieces of dried mandarin or lemon peel, broken into tiny pieces - 4 table spoon of sugar (change this amount depending how many sweet teeth you have) - 8~12 cups of water, depending on whether you prefer thick or thinner soup - Put all ingredients in the cooking pot - Press “Bean/Chilli” function key, and press “Adjust” once to extend the cooking time - When the cooking is done, stir well before serving - 2 pounds of eddoes - White sugar, brown sugar or maple syrup - Wash the eddoes clean. Don’t need to peel them. - Add 2 cups of water in the Instant Pot inner pot. Put in the steaming rack that came with Instant Pot. - Put the eddoes in a ceramic/metal serving bowl. Place the bowl on top of the steaming rack. - Press the “Steam” key and select 8 minutes. - The semi-hard shell of eddoes will be very easy to peel off. Cut the peeled eddoes into bite-size and roll them in the sugar of your choice (white sugar, brown sugar or maple syrup - 2 lbs pork belly, cut into 5in slices - ½ cup GF soy sauce (I usually use San-J) - 1-2 teaspoons cane sugar - 3 tablespoons Chinese cooking wine - 4 star anise - 1-2 teaspoons white pepper powder - 2 cups water (or more if needed) - 4-5 slices fresh ginger - 6 cloves garlic, sliced - Heat saute pan on high heat and sear both sides of each pork belly slice (roughly 2 minutes per side). - Reduce heat to medium. Add ginger and garlic and keep sauteing in the rendered fat for 5 minutes. - Transfer all ingredients to pressure cooker. - Bring up temperature of pressure cooker as directed. Cook for 30 min or so until lean meat is almost falling off with the touch of a fork. - 1-2 T oil - 2 medium onions sliced - ½ tsp sugar - 2 tsps rice wine or sherry - 1 Tb soy sauce - 1 kg beef round, cubed into one inch pieces - 2 tsps cornstarch - Pinch of smoked Paprika - 1-2 tsp (to taste) garlic powder - Salt and pepper - ½ cup broth, preferably beef - 1 Tb Worcestershire sauce - 1 can of mushrooms (optional) - 1-2 tsps (to taste) fresh ginger chopped finely - 1-2 tsps cornstarch slurry if needed - Directions are for Instant Pot 6-in-1 Pressure Cooker (IP-LUX). - Add oil, sauté onions until just translucent. - Add sugar, rice wine and soy sauce and stir fry for 30 seconds. - Toss beef in dry ingredients, stir into pot and stir fry for 30 seconds. - Add beef broth and Worcestershire sauce, stir and set cover for pressure cooking. - Pressure cook on “Soup” for 30 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes making sure there is enough broth. - When meat is done, add chopped ginger, mushrooms (optional) and more salt and pepper (if needed). Add cornstarch slurry to thicken to desired taste (if needed). - Sauté for another minute. Serve with rice and stir fried greens or fresh cut veggies. - Variation, cook your favorite steamed greens along with the meat by setting a bowl on top of the steamer stand after interrupting the cooking time. - Place butter, a tablespoon or two into your instant pot…..melt it somewhat, Peel and cut up your carrots, add a ¼ tsp baking soda, stir Pressure cook for about 4 minutes - You end up with delicious caramelized carrots. - You can prepare beets the same way…..pressure cook them slightly (water in pressure cooker), run under cold water, the peel then just slides off, slice them and then proceed as with the carrots. - So nutritious and delicious. - Whole cooked and seasoned roast chicken from grocery store. - Chopped celery of desired amount - Chopped mushrooms - Chopped onions - Chopped carrots - Any other veggies of your choice ( squash, cucumber, tomatoe etc) - Pull the chicken meat into shreds, dump them along with the bones in the pot. - Dump in all the veggies - Add 2-3 cups of water. May vary depending in the serving size - Push “Stew” - Remove the bones, add salt to taste and serve over pasta or rice - 2 tbsp of oil (do not waste your olive oil as it loses in value when heated – becomes like any other oil. Olive oil is great cold) One large or two smaller onions peeled and finely chopped (food processor) - 2 sticks of celery finely chopped (food processor) - 2 carrots, washed and finely chopped (food processor) - 1 red pepper, deseeded and finely chopped (food processor) - 2 cloves of garlic crushed - 1 tsp dried or fresh thyme (this also was from my garden) - 6-8 white mushrooms quartered or leave out if you do not like mushrooms - 2 – 3 cups of vegetable stock if vegetarian – chicken broth if not . PLEASE READ BOTTOM NOTE ABOUT RICE WATER RATIO* About 9-10 ounces of brown rice – I use California brown as it cooks fast - 27 ounce tin of chopped tomatoes, liquid and all Flesh of squash – I used a smaller butternut squash and a medium sized zucchini – one of my friends substituted pumpkin and it was very good. I peel the squash, deseed it and cut into one inch cubes Salt and pepper - In the Instant pot I put the sauté function on medium and I heat the oil. I sauté the onions, celery, carrots and red pepper for about 5 minutes. - I now add the garlic, thyme, salt and pepper and heat for another minute. Then add the mushrooms and stir for 1 minute. Add the rice, mix it all together. Transfer all into a crock, corningware or metal bowl – any bowl that will fit the pressure cooker with a lid or that can be covered with aluminum foil. *Add the tomatoes and the 2-3 cups of stock for a sticky rice. If you prefer your rice NOT to be sticky use one cup rice to 1 ¼ cups of liquid. Take into account liquid in the can of tomatoes. Now stir in the squashes. - Put about an inch and a half of water into the pressure cooker. Place the bowl with all the ingredients mixed on a flat trivet into the pot. Cover the pot with a lid or tightly with aluminum foil. Place pressure cooker lid on securely and pressure cook on rice setting. If you are really saavy you can leave the ingredients directly in the pressure cooker pot but you may risk burning on the bottom if the water ratio is incorrect. I have done this…..thank God for the InstantPot Stainless steel pot…so easy to clean up if that happens. - It is done, colourful and delicious. - I usually buy those wonderful tomatoes on the vine every couple of weeks. But my husband doesn’t eat them fast enough. So I’ve developed a good recipe to transform them into Tomato Bisque that is delicious and inexpensive. But you can use good plum tomatoes as well. - Cut tomatoes in half or quarters. Put into the inner liner pot. No need to peel the tomatoes! - If you put in enough to go to the fill line add 1 cup water, or if you only had enough for ½ pot full just add ½ cup water. - Put the lid on and plug in the Instant Pot. Then set to steam and adjust time (using the + and – buttons) to 6 minutes. - When you hear the beeps indicating it is done do NOTHING. Just let the pot return to normal pressure. - Remove the lid and using an immersion blender, blend to a very smooth consistency. - You can add whatever you like at this point. - Salt to taste - Fresh ground pepper to taste (white pepper is best) Basil or oregano (fresh or dried) - Add as much half and half as you like. I added 1 cup for a half batch. - Serve with a fresh leaf of basil on the soup and fresh bread on the side. - 1 frozen turkey breast with frozen gravy packet - 1 whole onion - Run water over frozen turkey breast and packet enough to remove the plastic on each. Leave the mesh on the turkey breast. - Place frozen turkey breast, rozen gravy packet and whole onion in Instant Pot. Push poultry button and set minutes to 35. When finished, allow to depressurize for a few minutes. Remove lid, turn turkey breast over. Replace lid, press poultry and set time for 30 minutes. When beeps, allow to fully depressurize. Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees. - Remove lid. Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees. - Remove mesh. Remove turkey and slice. Places slices and turkey gravy into serving dish. - Turkey was tender and better tasting than brining and cooking in oven. - 1 lb frozen chicken breasts (3-4) - 1 onion quartered - 1 carrot, chopped chunky - 1 stalk celery, chopped chunky - 2 t diced garlic - 2 squash or zucchini, chopped chunky - 2 medium potatos, skin-on, quartered - 1 can Progresso Parmesan Recipe Starters - 1 T Italian Seasoning - 1 T ground flaxseed (optional, just for added nutrition not flavor) Salt to taste Pepper to taste - Put all ingredients in Instant Pot except salt and pepper. Stir a little to distribute. Close lid, push rice button and set for 12 minutes. - When beeps that finished, allow to depressurize normally. - Remove lid. Using two forks, shread chicken breasts as much as desired in your soup. (Chicken should shred easily and be thoroughly cooked. If not, replace lid, push poultry and cook a few more minutes.) - Stir the soup a little, but not too much or you will mush the vegetables. Add salt and pepper to taste. Replace lid and let sit on “keep warm” for about 30 minutes to fully integrate the flavor in the chicken. - Serve with freshly baked whole grain rolls. Yummy. - 2 tablespoons sesame oil - 1 teaspoon sea salt - ½ teaspoon fresh ground pepper - 2 pounds grass fed beef stew meat, cut into 1 inch cubes - 1 onion, diced - 2 carrots, peeled and diced - 2 celery stalks, diced - 5 cloves garlic, minced - 3 tablespoons minced fresh ginger - 4 cups homemade beef bone broth - ½ cup dry sherry - ¼ cup coconut aminos or soy sauce - 2 heads broccoli, flowerets cut small and stemmed peeled and diced - ½ of a small savory cabbage, chiffonade - 2 packages Sea Tangle Kelp Noodles - Chopped cilantro for garnish - Sriracha to taste - Heat liner of the Instant Pot using the Sauté button. Add Sesame oil. - Salt and pepper the meat and add to the pot. Cook, turning occasionally, until evenly browned, about 5 minutes. Transfer the meat to a plate and set aside. - Add the onion, carrots, celery and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, ginger, broth, sherry, and coconut aminos. Cover the pressure cooker and cook for 20 minutes. - Add the broccoli and cabbage, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped cilantro and serve over the Kelp Noodles with a little Sriracha. - 1 onion, diced - 2 slices nitrite free bacon - 1 t minced garlic - ½ teaspoon olive oil - 1 cup low sodium chicken broth - 2½ lbs potatoes, peeled and chopped into 1 inch cubes - 2 carrots, diced - 1 celery stalk, diced - 1 Tablespoon dried parsley - a dash of dried red pepper flakes - 1 teaspoon dried Italian Seasoning - 2 cups of low sodium chicken broth - 12 ounce can of evaporated milk - 1½ teaspoons salt (or to taste) - black pepper to taste - Press Saute on Instant Pot. Add onion, bacon, garlic and olive oil. Stir while sauteing for 3-4 minutes. Do not walk away or this will burn. - Add 1 cup of chicken broth, potatoes, carrots, celery, parsley, red pepper flakes, and Italian Seasoning. Stir. Placed lid on pot, press steam button and set minutes to 10. (It takes about 10 to come to pressure and then cooks for 10 minutes.) - When beeps, do a quick pressure release. Remove bacon and discard. Add 2 cups of chicken broth and evaporated milk. Insert an emersion blender and run on short bursts until a creamy consistency that you like, but make sure to leave chunks of potatoes. Don’t puree it all. Add salt and pepper to taste, stirring gently to incorporate. - Makes 8 cups of creamy, comforting potato soup. 250 calories per cup. - Eggs - Equipment: Steam rack and/or steamer basket, Canning lids or metal cookie cutters - Pour 1 cup water into the pot and position a steamer basket or trivet atop the steam rack. - Place 3-5 eggs, using canning lids or metal cookie cutters to separate/hold the eggs. - Close lid and steam valve. Press Steam setting, and adjust time down to 4 minutes. (5 minutes for hard boiled). - At end of cycle, place a cool cloth on the lid and quick release the steam valve. Use tongs to transfer eggs to a cold water bath for 1-2 minutes. - Peel and enjoy! - 4 cups non-dairy milk - 1¾ cups risotto rice - ½ cup unsweetened coconut - 1 20 ounce can of pineapple - ¼ cup candied ginger, diced or cut into small pieces dash of rum extract - Place all of the above items into InstantPot. - Press the “Manual” button and adjust time to 12 minutes. - This will make a very nice, but not too sweet, dessert-type of risotto. - 1 14-oz can of sweetened condensed milk - 1 12-oz can of evaporated milk - 1 8-oz cream cheese bar-softened - 5 eggs - 1 tsp Vanilla Extract - A dash of Cinnamon - A dash of Nutmeg - Caramel - 6 T sugar - Make the caramel: Use your flan pan* to melt the sugar. Stir until it is melted and a medium brown color. Don’t let it burn. Remove from heat and swirl the liquid sugar to coat the sides of the pan. Make the custard while it cools. - Put the cream cheese in a medium sized bowl. Add each egg one at a time until nicely blended. Add remaining ingredients and put in your caramelized pan. Secure the lid. - Put a couple inches of water in the Instant Pot and place* the flan on a trivet, cook it on manual for 15 minutes. Let the pressure drop naturally. Remove flan from Instant Pot and let cool to room temp, then refrigerate for 6 – 8 hours or longer if you want. - Run a knife around the edge of the pan, flip onto a plate that has a rim to catch the caramel . Slice and enjoy! - *Notes: If you don’t have a flan pan, you can use a springform pan covered with foil, or any pan that has tall sides and will fit in the Instant Pot. Also, make a “lifter” out of a triple-folded piece of foil. Put your pan on the strip and carefully lift it into the Instant Pot, leave the foil lifter in while it is cooking and use it to remove the flan when it is done depressurizing. - Chop the following vegetables: - 1 cup celery (with about an inch of green top part) - ½ c carrots - 1 medium onion - 1 three inch long fresh jalapeno with membrane and seeds removed - Rest of the ingredients: - 2 tbsp. olive oil - 1 tsp. coriander seeds - ½ tsp. cumin seed - 3 big russet potatoes cubed but leave the peels on - 2½ to 3 quarts Pacific low sodium chicken broth - 2 tbsp. Watkins chicken broth - 4 cups of water - ¼ tsp. ground turmeric - 1 tsp. ground cumin - 2 tbsp. chopped pickled jalapenos - Chopped cilantro to taste (I used half a bunch in this recipe) - Set Instant Pot on Sauté. - Add 2 tbsp. olive oil to pot and let warm up for a minute or so. Drop in coriander seeds and cumin seeds and heat until the coriander seeds pop. Put in the chopped celery, carrots onion and jalapeno. Sauté until the onions become translucent, about 5 minutes. - Add in the turmeric, cumin and pickled jalapenos. Once those have released some nice aroma, put in the potatoes and chicken broth. - Change setting to soup and set for 30 minutes. Let pressure return to normal. - Right before serving add in the chopped cilantro. - Serve with good bread. - 1½ pounds peeled baking potatoes (about 3 medium-sized) - ½ cup water - ½ Tablespoon butter - ½ cup skim milk - ½ cup whole milk Greek yogurt - ½ teaspoon minced garlic - ½ teaspoon salt (or to taste) - Dashes of pepper (to taste) - grated cheddar cheese for garnish (optional) - Pour ½ cup water in the Instant Pot, add the trivet that came with the pot, set the potatoes on top of the trivet, and put on the lid. Press the steam button, and set the time to 35 minutes. (The Instant Pot will take 5 minutes to come to pressure, and then it will cook for 35 minutes.) - When it beeps that it is finished, throw a kitchen towel over the top of the Instant Pot, do a quick release of the pressure, and remove the lid. Insert a fork in the largest potato to confirm that it is soft in the middle. (If not, steam a few more minutes.) - Turn the Instant Pot off. Carefully remove the hot trivet (with a fork or tongs). With the potatoes still piping hot and still in the pot, add the butter, half of the skim milk, yogurt and garlic. Insert a potato masher and mash the potatoes to the consistency that your family likes. Add a little more of the skim milk until you reach the consistency that your family likes. Notice that as you mash, the Instant Pot stainless steel insert rotates in a circle and makes it really easy to mash right in the pot! Add salt and pepper to taste. - Transfer the mashed potatoes to a serving bowl and garnish with grated cheese (if desired). - This goes well with meatloaf and my Easy Fresh Green Beans recipe. - Enjoy. - Makes 4 servings – 270 calories per serving - 1 pound 93% lean ground beef - ⅔ cup crumbled leftover cornbread (or bread crumbs) - 1 egg white - 1 small onion diced (about ⅔ cup) - 6 black olives, sliced - 2 fresh basil leaves, chopped - ½ teaspoon salt - Couple dashes of black pepper - 2 Tablespoons ketchup - 1 teaspoon minced garlic - 1 Tablespoon ground flaxseed (optional – for nutrition, not flavor) - Glaze: 1 Tablespoon organic pure cane sugar or brown sugar, 1 Tablespoon spicy brown mustard (or what you have/like), ¼ cup ketchup - Spray a round Pyrex one quart dish with nonstick spray. Mix all ingredients except the Glaze ingredients together by hand and then form a loaf in the Pyrex dish. (I can mix in the same dish as I cook the meatloaf, but you may be more comfortable mixing in a larger bowl and then transferring the meatloaf to the baking dish.) Stir the glaze ingredients together, and then spread the glaze on top of the meatloaf. Cover the Pyrex bowl tightly with foil. - Pour one cup of water into the Instant Pot, add the provided trivet, and then place your meatloaf on top of the trivet. Put the Instant Pot lid on, press the Meat/Stew button, and set the time at 45 minutes and walk away. (The Instant Pot will take about 5 minutes to come to pressure and then cook for 45 minutes.) - When the Instant Pot beeps that it is finished, throw a kitchen towel over the top and do a quick pressure release. Remove the Instant Pot lid, and carefully remove the Pyrex dish from the Instant Pot. Using a utensil to hold the meatloaf in the baking dish, pour off most of the liquid from the meatloaf. Check that the loaf is fully cooked in the middle. Let the meatloaf rest on the counter for a few minutes. So, you prepare, pressure cook, slice, serve, refrigerate and microwave reheat the leftovers in the same dish. Even the Instant Pot doesn’t get dirty – just wipe it dry. You just can’t do better. - 2 pounds potatoes (about 6-8 medium) peeled and cut into 6 pieces each - ¾ cup baby carrots, sliced - 18 ounce can Progresso Creamy Roasted Garlic Recipe Starters - ½ cup celery, chopped - ½ cup fresh baby spinach leaves, chopped - 1 cup onion, chopped - 1 cup broth (I use leftover broth from cooking green beans, carrots or chicken breasts in my Instant Pot) fresh basil leaves, finely chopped (about 1 Tablespoon after chopping) - ⅛ teaspoon crushed red pepper - ⅛ teaspoon paprika - 1 Tablespoon ground flax or chia seeds (optional – for nutrition, not flavor) - ½ teaspoon salt (or to taste) - Garnish: Grated sharp cheddar cheese, Fresh basil leaves - Place all ingredients (except the salt and grated cheese) into the Instant Pot and stir. Add lid, press the Soup button and leave the time set to 30 minutes. (It will take about 15 minutes to come to pressure and then will cook for 30 minutes.) - When the Instant Pot beeps that it is finished cooking, throw a kitchen towel over the lid and then do a quick pressure release. Insert an immersion blender, and apply short zaps until the soup is thick but still has some chunky potato and carrot pieces. - Taste the soup and then add salt, if desired. Ladle into bowls and garnish with cheese, if desired. - Serve with freshly baked whole grain wheat bread or cornbread. - 2 turkey thighs (about 1 lb), excess fat removed - 1 cup chicken broth plus 1 Tbsp red-wine vinegar - 1 cup thinly sliced onions - 1 cup sliced Portobello mushrooms - 2 tsp minced garlic - ½ tsp each dried rosemary, sage, thyme, salt and pepper - Gravy: 3 Tbsp flour, ¼ cup water - Set Instant-Pot to Saute and brown the turkey thighs - Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour - After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting - When meat is done, remove turkey thighs to cutting board and cover loosely with foil - Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well - Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened - To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy. - NOTE: This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy - 2-3 large sweet potatoes - ½ cup water - Tad of extra virgin olive oil - Each large sweet potato is about 165 calories (without toppings) - Scrub potatoes, coat very lightly with olive oil, wrap in aluminum foil. Pour ½ cup of water in pot, add provided trivet, set potatoes on top. Add lid, press steam button and set time to 75 minutes. - Serving suggestion: Remove foil, cut slit in top of sweet potatoe and enjoy. If you like a topping, add a little of one or two of your healthier favorites: walnuts, ground flax seeds, Greek yogurt, low fat cream cheese, etc. If a child is eating, 3-4 miniature marshmallows on a warm sweet potatoe go over big. - BTW: Since they have aluminum foil, they store well on a plate in the refrigerator to serve in later meals. - 1 lb ground meat - 1 chopped onion - 1 egg - 1 cup cooked rice - 1 small can drained mushrooms (I like to chop these) - 1 cup milk - Options: Thick sliced potatoes (about ½ ” slices) Sea salt and dry garlic grinder - Topping: ¾ cup ketchup, 4 TBSP brown sugar - Spray inner pot with non-stick spray. - Mix Meatloaf ingredients, shape into a round loaf and place inside pot, forming to fit. - I like to form meatloaf more to one side of the pot and add thick potato slices stacked up in the remaining area next to the loaf. (If you decide to add potatoes, season them now with sea salt/garlic.) - Make your meatloaf topping and add to the top of your loaf. - Close and lock Instant pot lid and make sure the Steam Release Handle is in “venting” position. Choose the Slow Cook key and adjust (using – or +) for time. Then adjust for Temperature (using the Less/Normal/More keys – Less=Low/Normal=Med/More=High) - Cooking time: LOW 6-8 hours or on HIGH 4-6 hours - 3 large beets , cooked in pressure cooker, peeled and diced along with the tops if you have them.3 carrots, peeled and shredded - 3-4 red potatoes, cleaned and cubed. I use the red because they do not ‘dissolve’ into the soup, they remain intact and firm. - 1 tablespoon of vegetable oil - 1 medium onion chopped - Fresh dill to taste - Water with beef bouillon powder dissolved in it - 2 cups of sauerkraut, drained and rinsed (small jar if you have to purchase one )or ½ fresh shredded cabbage and ½ sauerkraut. Then you would use less sugar Fresh Tomatoes from your garden – about two cups cut up into ½ to 1 inch pieces. No need to peel them, the pressure cooking dissolves the skin - 3 cloves of garlic, minced - Salt and pepper….however the powdered bouillon has lots of salt in it so I would not add salt - 1 tablespoon Red wine vinegar - 1 tablespoon or more sugar to taste - Squeeze of ketchup or half a can of tomatoe paste….ketchup is easier and not wasteful (1/4 cup) Sour cream for topping Fresh parsley for soup and for garnish - Place your beets on steaming rack into pressure cooker. Do not cut the root off and cut tops near beet but not into beet Put in a cup and a half water into pressure cooker Close lid and pressure cook beets for about 30 minutes Remove from cooker, run beets under cold water and slip peels off and clean them up when not too hot to handle Dice the beets and cut fresh beet tops into one inch pieces..if you have beet leaves then shred them Place beets/tops/leaves into a bowl. - Clean pressure cooker pot…..put a tablespoon to two of oil and put on sauté. - When the oil is hot, sauté the onions, parsley, pepper (salt) and dill until onions translucent Now add into the pot the cut up beets /tops/leaves, carrots, potatoes , sauerkraut, tomatoes, garlic . - Add water/bouillon to make as thin or thick a soup as you like. I do not like a runny soup in this case….you want the vegetables. I add bouillon about ⅔rds …..not so vegetables are completely under water. - Put in the wine vinegar, sugar, and ketchup and stir. Taste it to see if right sweet/sour consistency for you Pressure cook for 10 minutes. - Let pressure release naturally. - Scoop the wonderful vegetables into a bowl, top with sour cream and fresh parsley….so delicious. - This makes the maximum limit in the Instant Pot so good for a few servings or a large crowd. Just delicious. - 1-1/2 cups Arborio Rice - ¾ cups sugar - ½ teaspoon salt - 5 cups milk ( I used 2% you can use 1%) - 2 eggs - 1 cup half and half - 1-1/2 teaspoons vanilla extract - 1cup golden raisins - Cinnamon if desired - In the stainless steel inner pot combine: Rice, sugar, salt, and milk - Press the Sauté button. Stir and bring to a boil. Stir constantly to dissolve the sugar. It does not take long to come to a boil. - As soon as the mixture comes to a boil, cover and lock the lid in place, Turn to the stream release to SEALING Position. Press the Rice button. - While the rice is cooking, in a bowl whisk the eggs, half and half, and the vanilla extract. - When you hear the beep sound telling you that the rice is finished cooking, press cancel. Wait 15 minutes. After the 15 minutes, use the quick pressure release. Remove the lid. Stir the egg mixture into the pot. You can add the raisins here, if you wish. - Press the Sauté button. Cook uncovered till the mixture begins to boil. - Press Cancel to turn off the cooker. - Stir in the raisins. Serve immediately or chill. - The pudding will thicken as it cools. You may want to add a little extra half and half if serving it cold. Sprinkle some cinnamon on top. - Enjoy. - 4 large beef short ribs - 1 cup of water - ¾ cup soy sauce (used reduced salt soy sauce for those who have salt intake concerns) - ½ cup tightly packed brown sugar (use ½ cup equivalent of artificial sweetener for those who have diabetic or carbohydrate dietary restrictions) - 1 large orange, halved (use a blood orange for a slightly different taste) - 1 head of garlic, separated, peeled and crushed (or use more or less to taste. You can also substitute garlic powder in a pinch) - 1 piece of fresh ginger, about the size of ½ a deck of cards, peeled, sliced and crushed (or use more or less to taste. You can also substitute ginger powder in a pinch) - 1 bunch of green onions, chopped - 2 fresh Thai firecracker peppers, chopped (dried pepper flakes can be used) - OPTIONAL ½ tbsp. sesame oil for a Korean style of ribs - Prep: Mix water, soya sauce and sugar in a large bowl or extra large freezer bag. Stir\mix until the sugar is dissolved. * NOTE: If you’re going to be using a bowl to prepare the marinade and/or to marinate the meat, remember to use a non-reactive material like glass, plastic, etc. - Squeeze the juice from the halved orange in to the mix and stir\mix. - Slice the orange in to pieces and put in the mixture. - Add the garlic, ginger root, green onions and chilli peppers in the mixture and stir\mix thoroughly. - Put in the ribs and stir\mix together. - Marinate to taste, no less than 4 hours (up to 24 hours for better tasting ribs), and stir\mix occasionally. - Cook: Heat a small about of oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the liquid mixture. Lock lid in place, choose the meat\stew setting and cook for 30 minutes. Serve with sticky rice. - 1 LB of Boneless, Skinless Chicken thighs – about eight pieces - 2 tablespoons of fresh cillantro, chopped - 1-1/2 teaspoons of minced garlic - 1 teaspoon of dried basil - ½ teaspoon of salt - ½ teaspoon of Pepper - 2 tablespoons of minced green onion - 1 teaspoon of garlic powder - 2 tablespoons of EVOO light olive oil - ½ cup of Balsamic Vinegar (buy the expensive one, it is better) - 1 teaspoon of Worcestershire sauce - ⅓ cup of Cream Sherry wine. - In a plastic bag, Mix the basil, salt, pepper, Sherry, Worcestershire sauce, garlic powder, minced onion, and balsamic vinegar. - Mix it up, then add chicken to the mixture, be sure to cover the chicken in this sauce and set aside. - Set your Instant Pot to Saute, add the olive oil and saute the minced garlic, stirring frequently. - Set your Instant Pot to the Poultry setting, add the chicken and sauce from bag to the existing olive oil and garlic that is already in there. Close the lid, and cook for 15 minutes. - When serving, sprinkle the chopped cilantro on top for a tasty treat. - Serve with white Jasmine rice and your favorite vegetable. Your family will ask for more! - 1 medium size duck - 1 cucumber cut into pieces - two carrots cut into pieces - 1 tablespoon cooking wine or 2 tablespoons wine - 2 cups water - 1 small piece of ginger cut into pieces - 2 teaspoons salt - Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Meat/Stew button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time. - 2 cups of rice - ½ pineapple or ½ can pineapple minced - 1 cauliflower minced - 2 teaspoons oil - 1 teaspoon salt - fill water to the level 2 mark on the inner pot. Note: amount of water required varies significantly depending on the type of rice. You may need to experiment with your rice type to achieve the desirable rice softness. - Put all ingredients into Instant Pot EPC then press the rice button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time. - 1 Tb oil - 1 medium onion sliced - ¼ cup ketchup - ¼ soy sauce - ⅓ cup brown sugar - ⅓ cup rice wine (or cider) vinegar - 1 20 oz can of pineapple - 2 cloves garlic chopped - 1 tsp. finely chopped ginger - 1 tsp. fish sauce (optional) - 1 tsp. chili powder - 1 tsp. ground coriander - Pinch of smoked paprika - Salt and pepper to taste - 4 lbs of ribs, trimmed and cut for serving. - Corn starch slurry - Directions are for Instant Pot 6-in-1 Pressure Cooker. - Add oil, sauté onions until just translucent. - Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours. - Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes. - When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute. - Serve with rice and veggies of your choice. - Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce. - 3 cups TOTAL of the following types of rice: - Brown rice OR multi-grain rice - 3 cups of water - 1 cup of diced ham, chicken, or pork - ¼ cup of sliced scallions - 1 cup grated or matchstick carrots - 2 Tablespoons of Olive oil or butter - 1-2 Tablespoons of Soy Sauce - Add all ingredients to Instant Pot - Set pot to Multi-Grain setting - When cooking cycle is complete, fluff rice and serve - Options: You may also add 1 cup of frozen peas and/or mushrooms at the end of the cooking cycle–if you add them at the beginning they will turn out mushy - NOTE: This rice is going to be a much drier/less sticky rice than most of the recipes that are posted on the website or the ones in the recipe book. It is more like what we are used to here, in our Chinese restaurants. - ½ small to med onion - ½ tsp cumin - 1 cup basamati rice, - 3 cup water - ¾ tsp salt - ½ garam masala - 1 TBSP oil - ** OPTIONAL Bag of Frozen Mixed Vegetables (use about 1-1/2 cups)** - Turn Instant Pot on SAUTE - Heat oil and add Cumin,Garam Masala and stir to temper the spices. Then add onions and saute until they turn translucent. - Add rice to pan and pour in water. Stir in salt and switch Instant Pot over to RICE until done. Stir and serve. - OPTION: You can add frozen veggies to the top of the rice before closing lid. Once rice has completed cooking, stir to incorporate the vegetables. - Standing boneless rib roast – about 2 pounds boneless. I buy it on sale and have it frozen on hand. I am sure other cuts of beef can be used as well, especially in a pressure cooker - 1 cup chopped onion - ½ cup chopped celery - ½ cup raisins, preferably golden but the others work as well. Or experiment and used dried fruit cut up….apricots or prunes - 2 cloves of garlic crushed and minced - 1 cup seasoned stove top stuffing - 2 tbsp water - ¼ cup butter - Salt and pepper to taste (1/4 tsp of each) - 2 tsps. Powdered beef bouillon (optional). If you use the bouillon, do not use the salt. - 1 tbsp tomato puree - 2 – 4 carrots (depending on size and preference) peeled and cut into pieces or a cup or two of packaged ‘baby’ carrots - 1 cup of beef bouillon – I boil water and put a tbsp. of powdered beef bouillon into it - 2 bay leaves - 1 tsp. dried thyme or 2 tbsp fresh thyme cut up Cooking oil Fresh parsley (optional) - Cut the roast into six equal slices (about ¾ to 1 inch thickness each). I pound these slices to ¼ or ½ inch thickness. Truly, I do not even measure – I just pound them flatter. - Heat up your electric pressure cooker on the sauté function. - Melt ¼ cup butter, add the powdered beef bouillon and swish around a bit. - Sauté ½ cup onion, celery, garlic, raisins until onions are translucent (few minutes) and then add the stove top stuffing and the 2 tbsp (or little more) of water. Season with a little salt and pepper. When I use the powdered bouillon, I do not use the salt. Mix together. - Divide this above ‘stuffing’ amongst the pounded slices of beef. Mound the stuffing at one end of each steakette and roll it up . You may tie it with a string or skewer it with small metal skewers to keep it rolled up. - I heat the pressure cooker again, heat the oil – amount depends on how many roll ups you have – and I brown all of the rolls. - On top of the browned rolls in the pressure cooker I put in the carrots, the other ½ cup of onions, the cup of liquid beef bouillon with the 1 tbsp of tomato puree mixed into it, bay leaves, thyme and the pepper to taste. - I secure the lid and on an electric pressure cooker I use the meat setting. If you would rather use the timed setting then it is 15 minutes. I let the pressure naturally release. When done I put the rolls on a plate, place the carrots on top and remove the bay leaves. I heat the pressure cooker and I thicken the gravy by sprinkling flour over top, letting it soak in and stir. I pour some of the gravy over the rolls and put the rest in a gravy boat for company to use. Sprinkle everything with fresh parsley (optional). - Absolutely delicious. - I will NEVER cook it any other way…..so tender, so full of flavour. My family begs for my rouladen. - 3 cups brown rice, wild rice or other whole grains, rinsed - 2 tablespoon of oil (olive oil preferred) - 3.75 ~ 4.5 cups of water. Less water makes the cooked rice fluffy and more water makes the rice stickier. - 1 ½ teaspoon salt (optional) - Combine the grains, water, oil and salt (if used) in the inner pot. - Press the Multigrain key. - After the cooking is completed, let it steam in the residual heat for 5 more minutes. - Open the lid, stir to fluff up the grains before serving. - Ingredients - 1 bottom round roast, about 4 lbs. - Salt and freshly ground black pepper - 5 tablespoons vegetable oil - 3 small onions, medium diced - 1 head garlic (about 10 to 12 cloves), lightly smashed - 1 pound carrots (about 4 medium), cut roughly into 1½-inch pieces - 2 cups low-sodium chicken, beef, or vegetable broth - 2 cups medium-bodied red wine - 2½ tablespoons honey - 5 to 6 sprigs fresh thyme - 2 pounds russet potatoes, peeled and cut into 1½ to 2-inch cubes - Directions - Preheat the oven to 350 degrees Fahrenheit. - Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. - Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot. - Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender. - Ingredients: - Bacon- 3 slices cut up into pieces - Coconut oil- couple of tablespoons - Any leftover cooked meat – I had a pork chop left over from the night before, cut up into small pieces (my mother cannot chew large pieces) Leftover vegetables cut up – I had carrots and cabbage leftover from night before, but you can use any vegetable. - Cut up red pepper - One cup bruschetta- I purchase in jar from Costco and have it on hand One cup of rice- I used white rice One cup of water - Directions: - I heated my Instant Pot on sauté cycle and added the coconut oil to melt I added the bacon and stirred until it was cooked but NOT crisp I added the leftover meat and sautéed it so it is flavoured in the bacon and coconut oil Along with the above I sautéed the raw rice Then I added the vegetables, bruschetta, water I sealed the lid and manual cooked it for five minutes…..let sit for a couple of minutes and released the steam. - It was delicious served with a side salad…….we ate it all! - This would also make a wonderful stuffing for Green peppers…. - 2 lbs of ground meat - 1 large sweet onion (chopped fine) - 2 cloves minced garlic - 2 Tbsp olive oil - ½ tsp black pepper - 1 tsp salt - 2 Tbsp Italian Seasoning - ¼ tsp. red pepper flakes - 2 cans of canned sliced mushrooms (small cans) - 1 jar 45 oz. spaghetti sause (I used chunky style) - 1 box (1 pound) Penne pasta, uncooked (I used Barilla) - 3 cups of chicken broth (more or less) - 1 cup red wine - Sauté the onion with the garlic in the olive oil (pressure cooker on the browning setting) - Add the ground meat, and brown. - Add both cans of mushrooms (with liquid) - Add the box of pasta - Add enough chicken broth to cover the dry noodles - Add wine (drink a large glass during this step) - Add all seasoning (Italian seasoning, salt, pepper and red pepper flakes) - Add the jar of Ragu sauces and stir. - Seal pressure cooker and cook for 20 minutes ( I set it to “meat” and lowered the time. - Release pressure manually - Stir and add 2 cups of shredded mozzarella cheese - Let sit for 10 minutes and enjoy! - If you are too lazy to read the links above then you basically need the following ingredients: - Ingredients: - 4 -5 lbs. chicken thighs - ½ cup white vinegar - ½ cup soy sauce - 4 cloves garlic, crushed - 1 tsp. black peppercorns - 3 bay leaves - Instructions: - ) Set your Instant Pot to the Poultry setting and add the chicken and all ingredients. You do not have to saute anything. - ) Close the lid, and cook for 15 minutes. - ) Serve with white Jasmine rice, Calrose white rice or at my house we serve with Nishiki white rice. (You can buy Calrose or Nishiki at Amazon or Asian market). - You can also use chicken breasts but my mom would use a mixture of drumstick, thighs, breasts with bone in it. Unfortunately I do not know the cooking times for this in the instant pot. - Ingredients: - 3-4 Pork Chops – ½ to ¾ inch thick - One egg – beaten - Flour - Salt and Pepper - Bread Crumbs - Onions – chopped – as much as you like – ½ cup maybe - 2 – 4 Garlic cloves – squashed and chopped - Butter- 1 tbsp - Oil 1-2 tbsp. or orange/ginger coconut oil (Loblaws/Superstore) - Instructions: - Put pressure cooker on sauté. Heat the oil and butter to very hot. Should I want my pork chops slightly flavoured I use the orange/ginger coconut oil or just coconut oil to heat replacing the oil. - Make sure your pork chops are at room temperature. Dredge them in flour, dip into beaten egg, dredge them in bread crumbs. Brown them lots on both sides in the hot pressure cooker. When well browned on both sides, remove and put on plate. - Throw in the onions, swish them around for a minute until softer looking, then throw in the garlic and swish around. - Switch to steam cycle. - Leave the onions, garlic and drippings in the pot. Add about two to three tablespoons of water. Put steamer in pot, place browned pork chops on steamer above the water and drippings. - Seal lid, steam for 5 minutes, release the steam, remove from the pot……. Perfect, juicy pork chops You may use the ‘juice’ in the pot to pour over the pork chops or you can add a little polenta (or flour) and water, saute and make it like a gravy.