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5-5-5 Instant Pot Hard Boiled Eggs

5-5-5 Instant Pot Hard Boiled Eggs

5-5-5 Instant Pot Hard Boiled Eggs

I highly recommend using the steamer/strainer basket instead of the trivet; it simplifies things a little

6 to 12 eggs

Add 1 C. water to a pressure cooker. Place a steamer basket or trivet inside and arrange the eggs carefully on top, making sure none are leaning against the side of the cooker. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the STEAM function, high pressure, and use the +/- buttons until the display reads 5 minutes. While the eggs cook, fill a bowl with ice cubes and water. When the cooker beeps to let you know it’s finished, let it come down naturally from pressure until the display reads LO:5. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Remove the lid and immediately remove the eggs, placing them one at a time into an ice bath to stop the cooking process. Let sit for 5 minutes before peeling.

Instant Pot Savory Bacon Brussels Sprouts

Instant Pot Savory Bacon Brussels Sprouts

Instant Pot Savory Bacon Brussels Sprouts

 

1 (12-ounce) package bacon, chopped into bite-size pieces

½ medium onion, thinly sliced

1 T. ghee

1 pound Brussels sprouts, trimmed

Sea salt

Black pepper

 

Preheat the pressure cooker using the SAUTE function, then press the SAUTE button until the display panel says MORE. When the display panel says HOT, add the bacon and sauté until crisp, about 15 minutes. Remove from the cooker and drain on a paper towel. Add the onion and ghee to the bacon grease in the cooker. Continue to sauté until the onion begins to become translucent, about 3 minutes. Add the Brussels sprouts and toss with the onion. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button and select the STEAM function, low pressure. Use the +/- buttons until the display reads 2 minutes. The pot may not come to pressure—that’s okay. When the cooker beeps to let you know it’s finished, open the lid and toss the Brussels sprouts with the bacon. Add salt and pepper to taste and serve.

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

 

Wraps that rival your favorite sub shop? I’ve got you covered. I’m not kidding, they’re that good. Super low in carbohydrates, high in healthy fats and protein, this is a great lunch for keto lovers. Meals like these are great because the heart of the dish is the same, but you can doctor it to suit all of your family’s preferences. Enclose in a tortilla, stuff in a pita or wrap in lettuce.

 

8 ounces nitrate-free bacon, diced

½ yellow onion, diced

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

½ tsp. fine sea salt

¼ tsp. ground black pepper

2 T. salted butter or ghee

2 tsp. dried parsley

1 tsp. garlic powder

½ tsp. dried minced onion

½ C. Ranch Dressing, plus a couple T. for drizzling

1 head butterhead lettuce, rinsed and separated

1 Roma tomato, cored and diced

2 Green Onions, chopped

 

Preheat an electric pressure cooker using the SAUTÉ function. After pressing the SAUTÉ button, press the ADJUST button until MORE is highlighted (see Note below). When the display panel reads HOT, add the bacon and diced onion to the pot. Cook, stirring, until the bacon is crispy, about 10 minutes. If it begins to stick to the bottom of the pot, add 1 T. of the butter. Use a slotted spoon to transfer the bacon and onion to a paper towel. Leave all those delicious juices in the pot. Season the cubed chicken breasts with the sea salt and black pepper. Add the remaining butter to the pot and then the chicken. Cook, stirring the chicken, until it browns on all sides, about 5 minutes. Add the parsley, garlic powder, and dried onion, then stir. Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 4 minutes. When the pot beeps to let you know it’s finished cooking, let it naturally release pressure until the display reads LO:10. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Using the slotted spoon, transfer the chicken to a separate bowl. Add ½ C. ranch dressing and the bacon/onion mixture to the chicken and combine. Spoon the chicken mixture on the lettuce leaves. Top with the tomatoes, green onions, and a drizzle of ranch dressing, and wrap the leaves around the mixture to serve. Note: Your pot might not have an ADJUST button; if that is the case just press the SAUTÉ button until MORE is highlighted.

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

 

3 pounds meaty bones of choice (from chicken, beef, lamb, or pork)

4 stalks celery, diced

2 large carrots, diced

1 medium yellow onion, thinly sliced

¼ C. fresh flat-leaf parsley

1 T. apple cider vinegar

1 tsp. fine sea salt

 

Place 4 quarts of water and all of the ingredients inside your electric pressure cooker. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, HIGH PRESSURE, and use the +/− buttons until the display reads 90 minutes. When the cooker beeps to let you know it’s finished, turn off your pot and let it naturally release the pressure, about 25 minutes. Once the liquid has cooled to warm or room temperature, carefully strain the broth through a fine mesh strainer into a bowl. Ladle into quart size glass jars and discard bones and vegetables. Store in the refrigerator for 6 days, or freeze in tempered glass jars (leave 2: head space for expansion) for up to six months.

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

 

1½ lbs. beef flank steak cut into strips

1½ C. beef stock

3-4 cloves garlic finely minced

½ C. soy sauce

1 T. honey

2 T. toasted sesame oil

Salt and black pepper to taste

2 T. arrowroot

3 C. rice cooked

1 T. toasted sesame seeds optional

 

Add flank steak to Instant Pot. In a medium glass bowl, whisk beef stock, garlic, soy sauce, honey, and sesame oil. Season with salt and black pepper, to taste. Pour mixture on top of beef. Cover Instant Pot, lock lid, and seal vent. Cook on “Manual/High” for 10 minutes. Quick release once done cooking. Remove ¼ C. of liquid and stir in the arrowroot. You could also substitute the arrowroot for 2 T. of cornstarch. Use a fork or whisk to combine it together. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits. Serve over white rice or brown rice and enjoy!

Instant Pot Chicken Bacon Avocado Salad

Instant Pot Chicken Bacon Avocado Salad

Instant Pot Chicken Bacon Avocado Salad

 

2 boneless skinless chicken breasts (I used frozen but thawed will be fine too)

2 eggs

1 1/2 C. chicken broth (or 1 1/2 C. water with 1 1/2 tsp better than bouillon chicken base)

2 C. frozen white sweet corn

6 oz bacon, cooked and crumbled (or 3 oz package of real bacon bits)

1/4 C. diced green onions

2 medium tomatoes, diced

3 small to medium ripe avocados, sliced into bite size pieces

Kosher salt and freshly ground pepper to taste

 

Juice from one lemon (about 3 Tbsp)

3 T. extra virgin olive oil

1 tsp kosher salt

1/8 tsp. black pepper

1 tsp. dried dill

 

Pour chicken broth in the bottom of your Instant Pot (IP). If using frozen chicken, place rack in the bottom of IP. Place frozen chicken on top of the rack. If you’re using fresh chicken you don’t need a rack. Just place the chicken in the chicken broth. Place the eggs in a small pyrex or corningware dish and place the dish on top of the chicken. Secure the lid on top of the IP. Make sure valve is set to sealing. Press the manual button and adjust the time to 10 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then release any more pressure by moving the valve to venting. While the chicken is cooking you can prepare your other ingredients (dicing the onion, cooking the bacon, dicing the tomatoes etc). Prepare the dressing by whisking the lemon juice, olive oil, salt, pepper and dill in a small bowl. Once pressure is released, remove the lid and carefully remove the eggs. Place the eggs in a bowl filled with ice and water. Let the eggs cool in the ice bath for 5 minutes. When cooled, peel the eggs and chop up the eggs. Place the chicken on a cutting board and use a knife and fork to shred or to the cut the chicken into bite-size pieces. Place the chicken in a salad bowl. Add in the avocados, corn, bacon, green onions, hard boiled eggs and tomatoes. Toss together. Drizzle the salad dressing over the top and toss. Salt and pepper to taste and serve.

Cranberry-Orange Steel Cut Oatmeal (Instant Pot)

Cranberry-Orange Steel Cut Oatmeal (Instant Pot)

Cranberry-Orange Steel Cut Oatmeal (Instant Pot)

 

2 C. Quick Cooking Steel Cut Oats

5 C. Water

1 1/2 C. Fresh Cranberries

1 C. Unsweetened Almond Milk

1 1/2 tsp. Vanilla Extract

1 Orange, Juice & Zest

1 Tsp. Ground Cinnamon

 

Place all the ingredients into the base of a pressure cooker. Seal the lid and set the steam valve to ‘sealed’. Cook on manual high pressure for 4 minutes and allow the steam to release naturally. Once the steam pin has dropped, remove the lid, stir, and enjoy! I topped mine with a drizzle of honey, some cranberry sauce, and a couple of orange slices!

Instant Pot Orange-Cranberry Oatmeal

Instant Pot Orange-Cranberry Oatmeal

Instant Pot Orange-Cranberry Oatmeal

½ C. Steel-Cut Oats

Zest of ½ Orange

Juice of 1 Orange

2 T. dried Cranberries

1 ½ C. Water

2 T. chopped Pecans

2 tsp. Maple Syrup or Cranberry Sauce (optional)

 

In the Instant Pot, combine the oats, orange zest, orange juice, cranberries, and water. Cover and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. If the oats are still watery, let sit uncovered for 5 minutes. The oatmeal will absorb the water. Top with pecans and syrup (if using).

Instant Pot Creamy Parmesan Polenta

Instant Pot Creamy Parmesan Polenta

Instant Pot Creamy Parmesan Polenta

 

1 cup polenta

4 cups chicken stock

1 tsp. salt

2 T. butter

1/2 cup heavy cream or milk

1 cup Parmesan cheese grated

1 cup Romano cheese grated

1/4 cup fresh parsley leaves loosely packed, chopped

1/4 cup fresh basil leaves loosely packed, chopped

ground black pepper to taste

 

Instructions

Add the polenta to the Instant Pot and pour the chicken stock over. Add the salt and whisk to break up and lumps. Cover and cook on Porridge setting – High Pressure, Normal with a total of 20 minutes.  When done, allow a Natural Release (See Note) Release vent value and open lid. Whisk to stir and add the butter and cream. Whisk to incorporate. Add the cheeses and herbs, whisk again until smooth.

Serve with fresh cracked black pepper.  Note: Natural Release: per manufacturer’s instruction, this is when the cooker is allowed to cool down naturally until the float valve drops down. This may take 10-15 minutes after cooking is finished. After using the “Porridge” setting do not put steam release in venting position otherwise porridge will splatter through steam release. Use Natural Release.

Instant Pot Butter Braised Radishes

Instant Pot Butter Braised Radishes

Instant Pot Butter Braised Radishes

 

2 bunches radishes (globe, breakfast, Easter Egg, or purple daikon radish), scrubbed, trimmed, and halved

1 tsp. sherry vinegar or apple cider vinegar

4 T. unsalted butter

 

1 tsp. flaky sea salt, such as Maldon

½ tsp. freshly ground black pepper

¼ cup fresh dill, roughly chopped

Pinch of fennel seeds

 

Place the radishes, about â…“ cup water, the vinegar, and butter in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 12 minutes. Open the lid and transfer the radishes to a platter. Serve warm, seasoned with the flaky sea salt and black pepper and sprinkled with the dill and fennel seeds.

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

 

3 T. unsalted butter

1 medium onion, finely chopped (optional)

1 pound short pasta, such as shells or elbows

4 cups chicken or vegetable broth

2 tightly packed cups shredded Cheddar-jack-mozzarella cheese blend

11⁄4 tightly packed cups shredded Gruyère, sharp Cheddar, or Gouda

1⁄4 cup grated parmesan cheese 1⁄2 cup whole milk

2 tsp. Dijon mustard (optional)

1⁄2 tsp. freshly ground black pepper, plus more as needed

Fine sea salt

Pinch of paprika (optional)

Add the butter, onion (if using), pasta, and broth to the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 6 minutes. Release the pressure manually (be careful—it will sputter; cover the valve with a cloth to catch some of the mess).  Open the lid and stir in all the cheese, the milk, mustard (if using), and 1⁄2 tsp. pepper. Add salt to taste.  Let the pasta stand in the cooker on the Keep Warm setting for 5 minutes to thicken slightly. Serve warm, with a sprinkle of extra pepper and the paprika, if desired.

Cook’s Note:  Bubbly Cheese-Topped Mac: If you like your mac ’n’ cheese full-on in the cheese department, transfer the finished dish to a buttered 2-quart casserole, preheat the broiler and cover the casserole with 4 thin slices sharp Cheddar, mozzarella, or a mix of the two. Place on the lower rack and broil until the cheese is bubbly and golden.

Craving a Golden Cracker: If you’re in the crispy bread- crumb topping camp regarding your mac ’n’ cheese, this make-ahead is for you. Preheat the broiler. Combine 1 cup panko bread crumbs with 2 T. melted butter in a small bowl. Spread out on a sheet pan and broil until golden brown, 1 to 2 minutes. Let the crumbs cool completely, then use or store in an airtight container for up to 5 weeks. This topping is great sprinkled over mac ’n’ cheese but also on creamy beans or atop perfect soft-boiled eggs.

Instant Pot Pickled Vegetables

Instant Pot Pickled Vegetables

Instant Pot Pickled Vegetables

 

This is a reminder that just about any vegetable—from cucumbers to beets to cauliflower—can be pickled quickly and used to brighten up otherwise humdrum meals. What you’re doing here is making a super-fast but potent pickling liquid (a strong brine) in the pressure cooker, then pouring it over cleaned and trimmed vegetables that have been packed into glass jars. The pickling happens fast in the intimate quarters of the jars, with a little extra time to cure in the refrigerator. Use this quick-pickling trick throughout the seasons (if opting for beets, steam and peel them first)

 

2 cups distilled white vinegar or apple cider vinegar

½ cup sugar

2 T. pickling spices, such as whole cloves, allspice berries, black peppercorns, or mustard seeds

2 bay leaves

1½ T. kosher salt

1 or 2 sprigs fresh herbs, such as dill, rosemary, or cilantro, plus more for serving

1½ pounds fresh vegetables, trimmed, such as whole green beans, cauliflower florets, small carrots, or pickling cucumbers, halved lengthwise

 

Combine 8 cups water with the vinegar, sugar, pickling spices, bay leaves, salt, and herbs in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 7 minutes. Release the pressure manually and open the lid. Pack the vegetables into two clean 1-pint canning jars or airtight containers and fill with the brine, leaving ½ inch of headspace. Discard the extra brine (or use it to quickly pickle a sliced red onion). Let the jars cool completely before refrigerating for up to 1 month. Serve cold or at room temperature, adding fresh-chopped herbs, if desired, before serving. Note: For a little heat in your pickle add a jalapeno pepper, sliced in rounds to the pickling liquid before cooking.

Instant Pot Creamed Mexican Sweet Corn

Instant Pot Creamed Mexican Sweet Corn

Instant Pot Creamed Mexican Sweet Corn

 

6 ears fresh corn, kernels scraped, or 6 cups frozen corn kernels (from 2 [16-ounce] bags)

¾ cup water

1 small shallot, minced

2 tsp. cornstarch

2 T. unsalted butter

1 tsp. fine sea salt

1 cup half-and-half or almond-milk creamer

½ cup grated parmesan, plus extra for serving

 

Freshly cracked black peppercorns

Cayenne

1 firm-ripe avocado, peeled and quartered (optional)

Lime wedges

 

Place the corn kernels, water, shallot, cornstarch, butter, and salt in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 3 minutes. Let the steam release naturally.  Open the lid and stir in the half-and-half and parmesan. Cook further on the Sauté setting to thicken the cream if desired, about 2 minutes. 3. Serve the creamy corn warm, sprinkled with black pepper and cayenne, topped with the avocado, and with a lime wedge on the side.

Lemony Lentil Soup

Lemony Lentil Soup

Lemony Lentil Soup

1 tablespoon olive oil

1 medium white onion, peeled and diced

2 medium carrots, diced

5 cloves garlic, peeled and minced

6 cups vegetable stock (or chicken stock)

1 1/2 cups red lentils, rinsed and picked over

2/3 cup whole-kernel corn

2 teaspoons ground cumin

1 teaspoon curry powder

(optional) pinch each of saffron and cayenne

zest and juice of 1 small lemon

fine sea salt and freshly-cracked black pepper

 

Sauté the veggies (optional). Press the “Sauté” button on your Instant Pot.  Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.  Press “Cancel”. Cook. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealing”. Cook on high pressure for 8 minutes, followed by a quick release. Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  (If using a traditional blender, please see notes below.) Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed. Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

Instant Pot Teriyaki Chicken Bowl

Instant Pot Teriyaki Chicken Bowl

Instant Pot Teriyaki Chicken Bowl

2-3 chicken breast, cut into 1-inch chunks

3/4 cup soy sauce

1/2 cup water

1/3 cup granulated sugar

1/4 tsp ground ginger

1 tsp minced garlic, dried

2 T. cornstarch

 

For the Instant Pot: Setting the chicken chunks aside, whisk together remaining ingredients in the liner of the Instant Pot. Add the chicken chunks to the sauce. Cook on Manual HIGH for 1 minute, NPR 6 minutes before releasing the pressure manually. Stir the Instant Pot and let sit for 5 minutes for the sauce to thicken. Serve over rice with steamed veggies. For the Stovetop: setting the chicken chunks aside, whisk together the remaining ingredients in a large skillet. Add the chicken to the skillet and simmer over medium high heat until the chicken is cooked through. Stir the cornstarch into 3 T. of water. Whisk the cornstarch slurry into the skillet to thicken the teriyaki sauce. Serve over rice with steamed veggies.

Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

3 cups chicken broth

3/4 cups minced yellow onion

4 cups broccoli florets

1 1/2 cups matchstick carrots

1 tsp minced garlic, dried

salt and pepper, to taste

2 cups heavy cream

1 cup shredded parmesan cheese

1 cup mild cheddar cheese

2 T. cornstarch

1/4 cup water

 

Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot. Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually. Remove lid and stir in the heavy cream. Set the Instant Pot to Sauté LOW and heat until it almost begins to simmer. Turn the Instant Pot off. Once heated, gradually stir in the parmesan and cheddar cheeses. Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking. Serve hot!

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

6 eggs

2 Italian sausage links, casing removed. About 1 cup of raw sausage when put together.

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup diced onion

1 avocado, diced

1/2 cup diced tomatoes

2 tablespoons salsa

4–6 tortillas

 

In a heat proof container that fits in your pressure cooker, whisk together eggs, salt, pepper, and onion then drop in small chunks of raw sausage. Pour 1 cup of water into pressure cooker pot, then place trivet inside. Lower heat proof container with eggs on top of trivet, then lock lid and set to high pressure for 10 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure. Top with avocado, tomatoes, and salsa, then stir to break up eggs and sausage pieces.  Spoon into tortillas and serve.

Instant Pot Taco Soup

Instant Pot Taco Soup

Instant Pot Taco Soup

1 tablespoon avocado oil or other vegetable oil

2 cups yellow onion diced

2 pounds ground sirloin

taco seasoning

 

2 cans fire roasted diced tomatoes 14 ½ ounces each, with juices

1 can red kidney beans 15 ounces, with juices

1 can black beans 15 ounces, with juices

1 can pinto beans 15 ounces, with juices

1 can whole kernel corn 15 ¼ ounces, drained

2 cans diced green chiles 4 ½ ounces each

4 cups unsalted chicken stock

2 bay leaves

 

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons ground black pepper

2 teaspoons kosher salt

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon red pepper flakes

 

Turn the Instant Pot on ‘Sauté’ and using the ‘Adjust’ button, adjust the temperature setting to ‘More’ and allow the pot to heat up until the digital display reads ‘Hot’. Once the display reads ‘Hot’, add the avocado oil to the pot, allow it to heat up for about 30 seconds, and then add the diced onion. Sauté the onion, continually tossing until it becomes soft, slightly translucent, and begins to brown on the edges, 4 to 5 minutes. Add the ground sirloin to the pot and, using a large wooden or silicone spoon, break the ground sirloin up into small pieces as it cooks. Continue cooking until browned, 5 to 7 minutes. Add the taco seasoning, mix it into the beef, and continue cooking for another 1 to 2 minutes to allow the spices to release their aromas and flavors into the ground beef. Turn the ‘Sauté’ feature off and add the diced tomatoes, beans, corn, green chilis, and chicken stock to the pot. Mix everything together well and then add the two bay leaves to the pot. Close the pot and set it to ‘Sealing’. Select the ‘Soup’ function and set the cook time to 10 minutes. Once the cook time has completed, allow for a 10-minute natural pressure release (NPR). As soon as the 10-minute NPR has finished, release any remaining pressure from the pot before opening. Once the pot is open, remove the two bay leaves. Serve and enjoy.

Instant Pot French Dip Sandwiches

Instant Pot French Dip Sandwiches

Instant Pot French Dip Sandwiches

1 tablespoon vegetable oil I use avocado oil

3 pounds chuck roast

2 teaspoons kosher salt

2 teaspoons ground black pepper

½ teaspoon garlic powder

1 large yellow onion thinly sliced

½ cup sweet red wine I prefer Llano Sweet Red

½ cup soy sauce I prefer Kikkoman

4 cups unsalted beef stock I prefer Kitchen Basics

1 bay leaf

 

2 loaves French bread

1 stick salted butter

16 slices provolone cheese

 

Season Roast: Start by seasoning the chuck roast with the salt, pepper and garlic powder. Make sure to rub in the spices and evenly coat the roast. Sear Roast: Turn on ‘Sauté’ and adjust the heat level to ‘Normal’. Allow the pot to heat up until the display reads ‘Hot’ and then add the vegetable oil and allow it to heat up. Next, place the chuck roast in the pot and sear undisturbed on one side for at least 5 minutes or until it’s nicely browned. Then, turn the roast over and brown on the other side. Once the roast has browned nicely on all sides, remove it from the Instant Pot and set aside. Leave the browned bits in the bottom of the pot. Sauté Onion: Add the sliced onion to the Instant Pot and sauté, deglazing the bottom of the pot and tossing the onion in the browned bits as they cook. Continue to sauté the onions until they are a golden brown and starting to caramelize. About 10 to 12 minutes. Add Wine: Add the red wine to the onions and cook, continuing to deglaze the bottom of the pot, until the wine is reduced by half. About 2 to 3 minutes. Add Soy Sauce, Stock & Roast: Add the soy sauce and beef stock to the pot, place the chuck roast back into the pot and then add the bay leaf. Turn off the Sauté function. 100-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and set the pot to cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 100 minutes. 25-Minute NPR: Once the 100-minute cook time has completed, allow for a 25-minute Natural Pressure Release. When the 25-minute NPR has finished, release the remaining pressure and then open the pot. Serve Roast: The chuck roast is ready to serve. It will fall apart as you try to remove it from the pot. I usually serve it straight from the pot, pulling pieces of meat off the roast using my metal tongs. I’ll then scoop out some of the juice with a ladle and serve it in a small ramekin for dipping.

 

Toast Bread: Cut each loaf of french bread into 2 to 4 sections (depending on length), butter each side and toast on a skillet. Add Cheese & Roast: Place two slices of provolone cheese on the bread and serve the roast over the top of the cheese. Enjoy the best French Dip sandwiches ever!

Instant Pot Old Fashioned Meatloaf

Instant Pot Old Fashioned Meatloaf

Instant Pot Old Fashioned Meatloaf

1 lb ground beef

1 cup oats or crushed crackers

1 large egg

1/2 large onion diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup ketchup, plus some for topping

1 piece aluminum foil

1 cups water

 

Mix your ingredients (except the extra ketchup for topping and water) and mold into a loaf. Make a dent down the middle of your loaf. Place your loaf in a greased “boat” made of aluminum foil. Top your meatloaf with ketchup. Pour your water in your 6-quart Instant Pot.  Place your loaf boat in your instant pot (making sure the sides are much higher than the water). Place the lid on your Instant Pot and seal. Set on the meat setting for 30 minutes. Let it naturally release for 10-15 minutes. Quick release and serve! (If desired, put you loaf boat on a cookie sheet and broil on hi for about 90 seconds to 2 minutes to crisp up the edges and take your ketchup to the next level!)

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

4 cups chicken broth

1 lb (16 oz) dry spaghetti noodles

6 chicken tenders

salt and pepper to taste

1 onion, diced (approx 1 cup)

2 bell peppers, diced (approx 1 1/2 cups)

2 tsp dried minced garlic

8 ounces cream cheese

1 cup shredded cheddar cheese

 

Pour the chicken broth into the Instant Pot Break the spaghetti noodles in half and place in the chicken broth alternating the direction the noodles are laying. Set the chicken tenders on top of the pasta. Season with salt and pepper. Add the onion, bell peppers and minced garlic on top of the chicken. Cook on manual HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure.

Remove the cooked chicken from the pot. Give the pot a good stir. Cut the 8 ounces of cream cheese into cubes. Add the cream cheese cubes to the Instant Pot and replace the lid. Let it sit for 10 minutes.

While the Instant Pot is resting, slice, dice or shred the chicken. Add the chicken to the Instant Pot once the 10 minutes rest period is over. Stir to incorporate the cream cheese. Stir in the shredded cheese and serve! Notes: If you like your spaghetti a bit ‘saucier’ you can add in a splash of milk.

Instant Pot Ham with Apple Cider and Brown Sugar

Instant Pot Ham with Apple Cider and Brown Sugar

Instant Pot Ham with Apple Cider and Brown Sugar

4 lb. boneless spiral-cut ham with glaze packet

1 cup apple cider

1 T. Worcestershire sauce

1 cinnamon stick

1 bay leaf

1 cup brown sugar

 

Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf. Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step. Transfer ham to a cutting board and cover evenly with brown sugar. Move ham back to pot, lock lid, and cook at high pressure for 5 minutes. Once cook time is complete, allow pressure to release naturally.

Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

Instant Pot Apple Crisp

Instant Pot Apple Crisp

Instant Pot Apple Crisp

8 apples small green apples are great, cored and peeled, sliced thick or cubed

1 c brown sugar

1 tsp cinnamon

1/4 tsp nutmeg optional but good if you like that flavor

1/2 tsp vanilla extract

1 c water

1/2 c old fashioned oats not instant, for topping

1/4 tsp cinnamon for topping

3 T. butter melted, for topping

1/4 c flour for topping

1/2 c brown sugar for topping

 

Remove skins (no more than 1/2 or they’ll get mushy) from apples and put them into THICK cubes or thick slices if you’d rather. Put sliced/cubed apples into your Instant Pot (very thick slices, and large cubes). Then add your 1 tsp. cinnamon, a pinch of nutmeg if you would like, vanilla, 1 c. brown sugar, and water into your pot and stir together. Put lid on and close steam valve. Set to manual, pressure, high for 0 or 1 minute. If you are unsure if your apples are large enough or want to ensure they don’t get too soft, then set to time to 0. This doesn’t mean it won’t cook, still takes time to pressurize so it will work well. 1 minute if you want it a bit softer. While that’s cooking mix together your old-fashioned oats, 1/4 tsp cinnamon, 3 T. melted butter, 1/4 c. flour and 1/2 c brown sugar until combined well. Do a quick release, then lift lid.  Set your Instant Pot to sauté and sprinkle your crumble mixture into your pot, gently push down into liquid allowing it to bubble and thicken with the addition of the flour and other ingredients (about 1 min).  Stir very gently maybe 2 times during the 1-2 minutes it begins to bubble on sauté (more will break up apples). After that time turn pot off immediately so apples don’t continue to cook. Ideally transfer to another dish and serve immediately for best pressure cooker baked apples ever.

One Pot Tomato Basil Pasta

3 cups chicken broth

8 oz angel hair pasta, broken in half

2 tsp minced garlic, dried

2 chicken breasts, cut into 1 inch chunks

salt and pepper to taste

1/4 cup evaporated milk

1/2 cup shredded parmesan cheese (not the powdered stuff!)

1 cup roma tomatoes, diced (approx 3 small tomatoes)

1/2 cup fresh basil, roughly chopped

 

Add the chicken broth to the Instant Pot. Place the broken pasta into the Instant Pot, alternating directions making a criss-cross pattern. Add the minced garlic, chicken chunks and salt and pepper to the Instant Pot. Cook on Manual HIGH for 2 minutes followed by a 3-minute NPR before releasing the remaining pressure manually. Turn the Instant Pot OFF. Add the evaporated milk to the Instant Pot and stir to combine. Stir in the shredded parmesan cheese. Stir in the tomatoes and basil. Replace lid and let the pasta sit for 10 minutes to allow the sauce to soak up the tomato and basil flavor. Season the pasta with salt and pepper again and serve. Notes: Keep that extra evaporated milk! After the 10 minutes is up, sometimes the pasta soaks up a lot of the sauce, if you prefer yours saucier, simply add an additional 1/4 cup of evaporated milk.

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

4 to 5 pounds baby back ribs

1 teaspoon kosher salt, plus more to taste

¼ cup tamarind paste or concentrate

¼ cup fresh orange juice (from about 1/2 orange)

¼ cup honey, plus more as needed

2 tablespoons soy sauce

¼ teaspoon grated lime zest

1 tablespoon fresh lime juice

1 star anise pod

2 tablespoons neutral oil, such as safflower or canola

4 small shallots, diced (about 1/3 cup)

1 ½ teaspoons grated peeled fresh ginger

2 garlic cloves, grated on a Microplane or minced

Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce. In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside. Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine. Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally. Heat the broiler. Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it’s thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side. Tip: If you’d rather use a slow cooker, add 3/4 cup water to the machine when adding the sauce in Step 4. Cook the ribs on high for 4 to 5 hours or on low for 6 to 8 hours. Remove the ribs, reduce the sauce and broil as described in Step 6.

Instant Pot Chicken Bone Broth Recipe

Instant Pot Chicken Bone Broth Recipe

Instant Pot Chicken Bone Broth Recipe

2-3 lb. whole chicken or whole rotisserie chicken

1 onion sliced in half

1 garlic head top removed

2 tsp. peppercorns

2 tsp. turmeric

2 bay leaves

salt & pepper to taste

 

Before making chicken broth in instant pot, I like to soak my chicken in cold salted water for about 1 hour or overnight (100% optional). Place chicken into the instant pot. Add 1 sliced onion, 1 whole garlic head, 2 tsp. of peppercorns, 2 tsp. turmeric, 2 bay leaves, salt & pepper. Pour water until water reaches the MAX line. Cover the lid and place the vent valve to ‘Sealing’. Push the soup/broth setting for 60 minutes. Naturally release pressure for 15 minutes (let the instant pot stand untouched for 15 minutes). Release pressure. Pour the broth thru cheese cloth into the jars or freezer safe containers. Enjoy!

Instant Pot Dirty Rice

Instant Pot Dirty Rice

Instant Pot Dirty Rice

 

1 lb. lean ground beef

1 lb. ground sausage

1 cup yellow onions diced

3/4 cup green bell peppers diced

1/2 cup celery diced

1 Tbsp. creole seasoning

2 cups long grain white rice

2 cups chicken stock

4 thyme sprigs

2 bay leaves

1/4 cup green onions thinly sliced

2 Tbsp. parsley finely chopped

 

Using sauté setting – add beef and sausage to pot along with onions, peppers, celery, and creole seasoning. As the meat begins to brown, break up as much as possible and cook until meat is browned thoroughly. Add rice to pot, along with chicken stock, and mix well. Place thyme and bay leaves on top (so that you can easily remove them later). Lock lid and cook for 12 minutes at low pressure. Once cook time is complete, allow pressure to release naturally (will take about 10 minutes). Remove thyme sprigs and bay leaves, then mix. Finally, add green onions and parsley, then mix really well one last time.

Instant Pot Thanksgiving Turkey Breast & Gravy

Instant Pot Thanksgiving Turkey Breast & Gravy

Instant Pot Thanksgiving Turkey Breast & Gravy

 

For a small-scale Thanksgiving dinner (or an easy turkey dinner anytime), cook a split turkey breast in the Instant Pot. It’s easier and faster than roasting a whole bird in the oven and making gravy on the stove top. This method works with turkey wings, thighs, or drumsticks. Just increase the cooking time by 5 minutes for dark meat, and don’t overload the pot (no more than 4 pounds).

 

1 bone-in, skin-on split turkey breast, 2V2 to 3V2 pounds

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon sweet paprika

1   tablespoon avocado oil or other neutral oil with high smoke point

2  yellow onions, chopped

4 cloves garlic

1   teaspoon poultry seasoning

2  cups low-sodium chicken broth (this page) or turkey broth

2 tablespoons all-purpose flour

 

Pat the turkey breast dry with paper towels, then season on both sides with the salt, pepper, and paprika. Put the Instant Pot trivet on a plate. Select the Sauté, setting on the Instant Pot and heat the oil. Place the turkey breast, skin side down, in the pot and sear for 5 minutes, until well browned. Using the tongs, transfer the turkey breast, skin side up, to the trivet. Add the onions and garlic to the pot and sauté for 5 minutes, until the onions have softened. Add the poultry’ seasoning and broth and stir, nudging any browned bits from the pot bottom. Wearing heat-resistant mitts, lower the trivet with the turkey breast into the Instant Pot, resting it on top of the onions. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 25 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot and insert an instant-read thermometer into the center of the breast away from the bone. The thermometer should register at leasti6o°F (if lower than 16o°F, cook the turkey on the Manual setting for a few more minutes) .Wearing the heat-resistant mitts, lift the trivet with the turkey breast out of the pot. Transfer the turkey breast to a carving board and tent it with aluminum foil. Sprinkle the flour into the pot, then use an immersion blender to blend the onion mixture until smooth. Press the Cancel button to reset the cooking program, select the Sauté setting, and simmer the gravy for 1 to 2 minutes, until thickened. Press the Cancel button, and season with salt and pepper if needed. Carve the turkey, arrange on a platter, and serve with the gravy.

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

1 T. cooking oil

4 oz. dry (Spanish) chorizo

1 yellow onion

3 cloves garlic

2 cups dry pinto beans

2 bay leaves

freshly cracked pepper

3 cups reduced sodium chicken broth

15 oz. can diced tomatoes

 

Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the “less” temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges. While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent. Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.  Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes. Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally (you’ll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid).  Once the pressure has released, open the steam valve, and then remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.

Press the cancel button to cancel the “keep warm” function, then press the Sauté button and use the Adjust button to select the “normal” heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened. Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.

Instant Pot White Bean Salad with Skewered Shrimp

Instant Pot White Bean Salad with Skewered Shrimp

Instant Pot White Bean Salad with Skewered Shrimp

2 C. dry great northern beans

16 C. water, divided

24 shrimp, peeled and deveined

Salt and pepper to taste

2 Roma tomatoes, chopped

1 avocado, diced

½ C. freshly chopped parsley

¼ C. freshly chopped basil

2 T. extra-virgin olive oil

1 T. rice vinegar

 

Rinse uncooked beans. Be sure to pick out any little stones that may be present. Add prepared beans to the Instant Pot along with 8 C. water. Let beans sit for 30 minutes to rehydrate. Drain beans and add another 8 C. clean water to them.  Secure lid on Instant Pot and pressure cook beans on high for 10 minutes. Allow pressure to release naturally. Test beans to make sure they are tender; if not, pressure cook for an additional 5 minutes. Place six shrimp on each of four skewers (arrange so the shrimp lay flat on skewer). Salt and pepper shrimp, then grill on both sides until fully cooked. Set aside until ready to use. To make salad, drain and rinse cooked beans in cold water until cooled completely. Place in large bowl along with tomatoes, avocado, parsley, basil, extra-virgin olive oil, and rice vinegar. Gently toss everything together. Don’t smash avocado. Salt and pepper to taste. Divide between four plates. Top with grilled shrimp skewers.

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

1 tablespoon oil optional.

1 pound flank steak cut into thin strips

2 teaspoons freshly grated ginger

1 tablespoon garlic

1/3 cup reduced sodium soy sauce

2/3 cup pineapple juice

1 teaspoon red pepper flakes

1/4 cup honey or brown sugar

2 tablespoons cornstarch

 

Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick). If you want to sear your meat, turn your Instant Pot to sauté. Once it reads “HOT,” add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and sauté until JUST browned. About 2 minutes. Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot.  Put lid on Instant Pot and turn vent knob to the sealed position.  Hit manual (you will have to first turn the Instant Pot OFF from Sauté function) and then adjust the cook time by using the plus or minus buttons to 3 minutes.  After cook time has elapsed, let rest 5-10 minutes and then do a quick release.  Turn Instant Pot back to sauté. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes.  Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired.

 

It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger and red pepper flakes in Instant Pot and cook on high for 8 minutes. Follow instructions for adding cornstarch slurry as written.

If you do not want to use honey, brown sugar can be substituted.

Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar.

If your flank steak is frozen in strips, increase cook time to 10 minutes.

Adjust amount of red pepper flakes based upon how much spice you like.

To cook rice while cooking the beef, follow these steps:

Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce.

Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).

Place a 7 cup oven safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock).

Close the instant pot and turn valve to sealed. Cook on high pressure for 3 minutes.

Let pressure release for 10 minutes and then open the Instant Pot.

Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs.

Instant Pot Lemon-Poppyseed Breakfast Cake

Instant Pot Lemon-Poppyseed Breakfast Cake

Instant Pot Lemon-Poppyseed Breakfast Cake

¾ cup flour

2/3 cup sugar

1 tablespoon lemon zest (I did zest from 1 lemon)

¼ cup lemon juice (about 1 full lemon)

½ teaspoon baking soda

1/2 teaspoon baking powder

1 large egg

1/3 cup sour cream

4 tablespoons butter melted

1 teaspoon poppy seeds

Lemon Glaze

3/4 cup powdered sugar

1-2 tablespoons lemon juice

 

Spray your instant pot cake pan with cooking spray, and line with parchment paper on the bottom.

In a bowl Whisk flour, baking soda, baking powder in a bowl and set aside. Now in a new bowl you will add in your butter, sugar, lemon juice, zest, sour cream, and egg. Whip the lemon cake batter until creamy.

Then add dry ingredients to your wet ingredients stirring with a whisk. Pour your cake batter into your cake pan, and then place it in the rubber sling. Add ½ cup water into pressure cooker. Then place your cake into the Instant Pot. Place Instant Pot lid on, and make sure the valve is sealed. You will then cook high pressure 25 minutes. Then allow it to natural release for 15 minutes, and then release any leftover pressure and remove cake. I placed the lemon poppy seed cake on a cooling rack to cool. Now you will mix the 1 cup of powdered sugar in a bowl and slowly add in a little lemon juice at a time. You might not use it all. You want it to be a thicker glaze. When lemon cake is cooled, pour the glaze over the top. Store leftovers in fridge for 3-5 days.

Instant Pot Alphabet Vegetable Soup

Instant Pot Alphabet Vegetable Soup

Instant Pot Alphabet Vegetable Soup

1 pkg knorr vegetable soup mix

1 box (32 oz.) chicken broth (vegetable broth to make vegetarian)

1 can(s) (6 oz.) tomato paste

1 c frozen corn

3 medium carrots, peeled & sliced

2 stalk(s) celery, finely diced

1 1/2 c fresh green beans or 1 can additional fresh vegetables of your choice (whatever’s handy that you need to use up, add more broth if needed)

1/2 c alphabet noodles, uncooked

salt & pepper to taste

fresh parsley (optional)

 

Add the chicken or vegetable broth, tomato paste, vegetable soup packet, and all vegetables to Instant pot and cook on high pressure for 4 minutes.  Seal lid, make sure valve is set to sealing.  Use quick release valve to release steam. Remove lid. Salt & Pepper Soup to taste. Ladle into soup bowls and sprinkle with Fresh parsley and a T. Parmesan or Asiago cheese

Instant Pot Balsamic Mushroom Risotto

Instant Pot Balsamic Mushroom Risotto

Instant Pot Balsamic Mushroom Risotto

2 + 1 T. olive oil divided

2 + 1 T. butter divided

8 oz crimini or baby bella mushrooms sliced

8 oz wild mushrooms (shitake, oyster, etc.), sliced

1 1/2 T. balsamic vinegar

2 shallots finely diced

1 1/2 cups Arborio rice

1 tsp. celery seed

1/2 cup white wine

3 cups chicken broth warmed, or vegetable

2/3 cup grated parmesan

Salt and pepper to taste

1/4 cup chopped italian parsley optional

 

Add 2 T. olive oil and 2 T. butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH. When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid. Add soy sauce and cook and stir an additional 7 minutes. Add 1 T. olive oil and 1 T. butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes. Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.

When the time is up, quick-release the remaining pressure. Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed. Stir in parmesan cheese until melted. Adjust seasonings as needed. Serve immediately garnished with chopped Italian parsley.

Instant Pot Coq au Vin

Instant Pot Coq au Vin

Instant Pot Coq au Vin

4 chicken legs (thigh and drumstick)

Kosher salt, freshly ground pepper

2 cups dry white wine

1 bunch thyme, divided

4 oz. thick-cut bacon, cut crosswise into ¾” pieces

8 oz. shiitake mushrooms, stems removed, caps torn into 3 pieces

4 Tbsp. unsalted butter, divided

8 oz. carrots, peeled, cut crosswise into 4″ pieces

4 shallots, peeled

2 garlic cloves, smashed

2 Tbsp. white wine vinegar

1 Tbsp. all-purpose flour

Handful of chopped parsley

 

Pat chicken dry with paper towels; season aggressively with salt and pepper. Transfer chicken to a 1-gallon resealable bag or an 8×8″ glass baking dish. Pour wine over, then add ½ bunch thyme. Turn to coat, seal bag or cover baking dish, and let sit at room temperature while you prep the other ingredients. (Or, chill up to 48 hours.)

 

Cook bacon in a 10″ or 12″ nonstick skillet, preferably not cast iron, over medium heat, stirring occasionally, until brown and crisp but all of the fat hasn’t rendered out, 8–10 minutes. Transfer to a plate with a slotted spoon. (Medium heat lets you work in batches without having to worry about scorching your pan, and you’ll eventually use all the browned bits to build a deeply flavored braising liquid.)

 

Add mushrooms to bacon drippings in pan; season with salt. Cook, tossing occasionally, until tender and golden brown but not crisp, about 6 minutes. Scrape mushrooms into Instant Pot insert and reserve pan.

 

Meanwhile, remove chicken from marinade and place on a large plate; reserve marinade but pluck out and discard thyme sprigs. Pat chicken skin dry with paper towels. Heat 2 Tbsp. butter in reserved pan over medium. If you’re using a 10″ skillet, you’ll have to do this in 2 batches, but chicken should all fit in a larger pan. As soon as butter is foaming, add chicken, placing skin side down, and cook, undisturbed, until skin is dark golden brown and plenty of fat is cooked out, 10–12 minutes. Turn onto flesh side and cook until pale golden brown underneath, about 2 minutes. Nestle chicken into pot insert.

 

Pour off all but about 1 Tbsp. accumulated drippings in pan (save it—this is a cross between clarified butter and schmaltz and can be used to sauté or roast basically anything). Add carrots, shallots, and garlic; season lightly with salt. Cook, tossing often, until shallots are golden brown in spots, about 4 minutes. Add to pot insert along with half of the reserved bacon.

 

Return pan to medium heat and pour in vinegar. Cook, scraping up browned bits with a wooden spoon, until syrupy, about 3 minutes. Add reserved wine marinade and remaining ½ bunch thyme and bring to a simmer. Cook, stirring and scraping bottom of pan, until reduced by half, 5–7 minutes.

 

Pour liquid over chicken and seal pot. Set for “Pressure Cook,” high, 15 minutes. Let natural release 10 minutes, then unseal.

 

Meanwhile, smash flour and remaining 2 Tbsp. butter together with a fork in a small bowl until well combined.

 

Transfer chicken legs and vegetables to a platter or plates. Pluck out and discard thyme sprigs from liquid. Add butter-flour mixture to liquid and whisk to melt. Bring to a simmer on high “Sauté” setting and cook to thicken sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in parsley.

 

Serve coq au vin with braising liquid poured over and all around. Sprinkle remaining reserved bacon over.

Instant Pot French Dip

Instant Pot French Dip

Instant Pot French Dip

2.5 pound Chuck Roast

1 T. olive oil

1 tsp. kosher salt

1 tsp. black pepper

½ tsp. garlic powder

Au Jus Sauce

1/4 cup red wine optional

1/3 cup soy sauce

2 T. Worcestershire sauce

2 T. brown sugar

2 cups beef broth

2 T. dry minced onions

1/2 tsp. dried oregano

1/4 tsp. dried thyme

1 bay leaf

1 tsp. minced garlic

The Rest

1 onion sliced

6 soft rolls

1 T. butter melted

6 slices provolone cheese

Parsley for garnish

 

Take salt, pepper, and garlic powder and mix together in a small bowl, then cover the exterior of the chuck roast with the seasonings. Let sit to come to room temp, about 10-15 minutes. Put olive oil into Instant Pot pot and turn pot to Sauté. Using kitchen tongs, sear the roast on all sides in the pot, once all sides are seared, remove from pot and add onions in, keeping it on sauté. Sauté for 2-3 minutes until the onions become fragrant and start to soften. Add red wine to pot, and let it come to a simmer, use it to deglaze the pan, by scraping the brown bits off the bottom with a wooden spoon. If you don’t cook with wine, you can use beef stock in its place. Once you have scraped the brown bits off, add in the remaining sauce ingredients (soy sauce, Worcestershire sauce, brown sugar, beef broth, minced onions, dried oregano, dried thyme, bay leaf, and minced garlic). Return the chuck roast to the pot, and close the lid, make sure the pressure valve is set to “sealing”. Hit the meat/stew button, and set time for 100 minutes. Let cook. When pot is done, let it naturally depressurize for half an hour, then turn to “venting” to release any excess pressure. Remove roast from pot, and shred or slice. Strain liquid to make au jus for dipping.

Turn oven to broil, and, cut rolls, and brush inside with melted butter, broil for 2-3 minutes to toast them, lightly browned. Layer with meat and provolone cheese Return to broiler, and broil until cheese starts to melt (another 2-3 minutes) Serve with a side of au jus, and garnish with fresh parsley if desired. Notes: 100 minutes is not a typo, the roast could however be tender at a lesser time, but I have found this to be a fool-proof time for cooking so that no matter how marbled your roast is (or isn’t) or how tough the cut ends up being, you get fall apart tender. Be sure to scrape the bottom of the pan after you add the wine or broth to deglaze it so the pot does not read “burn “I used an Instant Pot -Lux that is 6 Quart size to make this recipe. Total cook time reflects the few minutes it takes to come to pressure as well as time for assembling sandwiches. It may be off by a few minutes.

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

 

2 lb. spaghetti squash, cut lengthwise and seeded

1 cup water

2 T. (1 oz) unsalted butter

1 T. olive oil

2-3 garlic cloves, minced (depending on how garlicky you like it)

½ tsp. sea salt

¼ tsp. black pepper

¼ tsp. red pepper flakes (optional)

½ cup parmesan cheese (Parmigiano Reggiano), finely grated

½ cup fresh parsley, chopped

Lemon Zest

 

Pour water into the Instant Pot and then place the metal trivet (handles side up) into the pot. Place the spaghetti squash halves cut side up on top of the trivet. Seal the Instant Pot and cook at high pressure (“manual”/”pressure cook” function) for 7 minutes (for a tender texture) before applying a quick pressure release to completely depressurize (until floating valve drops). Carefully remove the spaghetti squash from the Instant Pot. Place on a clean flat surface and shred the squash using a fork to remove the spaghetti-like strands into a bowl (if it is too hot, let it cool a little first). Empty the water out of the Instant Pot and wipe dry before returning the pot back to the device. Set the Instant Pot to “sauté.” Place the butter and olive oil into the Instant Pot and let the butter completely melt. Then stir in the garlic cloves, salt, pepper, and red pepper flakes. Let it cook for 1-2 minutes until the garlic is lightly browned (careful to not burn it). Press “cancel” to turn off the Instant Pot. Return the spaghetti squash to the Instant Pot along with the parmesan cheese and, lemon zest parsley. Toss together to evenly coat the spaghetti squash with everything.  Best served immediately. Notes: Use cheese from a block to ensure that it melts properly. Often, pre-grated/shredded cheeses have an anti-caking ingredient (or stabilizer) added, which can affect how it melts. In particular, cheese clumps tend to form when added to hot foods.

Instant Pot Saucy Pinto Beans

Instant Pot Saucy Pinto Beans

 

2 cups dry pinto beans 1 lb

2 T. avocado oil

1 large yellow onion peeled and diced

1 medium jalapeño seeded and diced

2 tsp. minced Garlic

3 1/2 cups chicken stock

8 oz. tomato sauce 1 can

2 T. chili powder

1 T. yellow mustard

1 tsp. dried oregano

1 tsp. cumin

1/2 tsp. black pepper

2 bay leaves

1/2 tsp. salt

 

Place the beans in a bowl and cover with 3 inches of water. Soak the beans 4–8 hours. Drain the beans. Press the Sauté button of the Instant Pot® and add the oil. After the oil heats 1 minute add the onion, jalapeño, and garlic. Sauté until softened, about 5 minutes. Add soaked beans, stock, tomato sauce, chili powder, mustard, oregano, cumin, pepper, bay leaves, and salt to the inner pot. Stir well to combine and scrape any brown bits from the bottom of the pot. Secure the lid. Press the Manual or Pressure Cook button and adjust the time to 25 minutes. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid. Remove and discard the bay leaves and then transfer the beans to a bowl for serving.