Category: Instant Pot
Showstopper When You InstantPotter Some Cauliflower Soup

Showstopper When You InstantPotter Some Cauliflower Soup

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Sorry if the title made you groan. But as the weather turns cooler and the days grows shorter all I can think about is soup. My perfect fall meal is a bowl of hearty soup, a chunk of warm crusty bread spread with sweet butter, a bottle of Chianti and some nice fava beans…just KIDDING, no Chianti or fava beans.  I came across a recipe on Pressure Cooker Recipes for a cauliflower soup that #1-looked and sounded delicious and #2-can be made in a snap in an Instant Pot- WIN-WIN.

Pressure Cookr Recipes (not the most original title but spot on) is a great resource not just for recipes but for tips and info on how to use your pressure cooker.  There are quite a few soup recipes but this one stood out since I really like cauliflower. For the soup I used red potatoes but any waxy potato will do such as white rose or Yukon Gold. If cauliflower doesn’t float your boat, I think broccoli would work well also. To lighten the soup  you can use half and half or whole milk in place of heavy cream or decrease the amount of cream by half and add a bit more stock.  A nice green salad, a baguette and a bowl of this soup…yep, living the good life.

 

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Cauliflower Soup

Ingredients

  • 1 head of cauliflower floret
  • 2 small red potatoes chunked
  • 4 cups 1 L of unsalted homemade chicken stock
  • 6 cloves of garlic minced
  • 6 slices of bacon chopped
  • 1 medium onion diced
  • 1 cup 250 ml of heavy cream
  • 2 bay leaves
  • 2 stalks of green onions chopped
  • Optional: 2 tablespoons 30 ml fish sauce
  • Optional: freshly grated Parmesan cheese for garnish

Instructions

  • Place chopped bacon in your Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button). Stir occasionally and allow the bacon bits to crisp (~4 mins). Remove bacon bits from pressure cooker and place on paper towel to absorb the excess fat.
  • Sauté onions in bacon fat for roughly 1– 2 minutes until soften. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper if you like. Sauté until fragrant.
  • Deglaze: Pour ~ ⅓ cup (100 ml) chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.
  • Pressure Cook the Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in the pressure cooker. Pour the remaining chicken stock into pressure cooker.
  • Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and use a 10 minutes Natural Release. Open the lid carefully.
  • Remove Bay Leaves. Blend cauliflower soup into desired consistency with an immersion hand blender. Add 1/2 -1 cup (250 ml) of heavy cream. Taste the soup and season with 2 tablespoons (30 ml) of fish sauce and kosher salt.
  • Serve: Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy immediately. I think you will love it 🙂

Notes

  • Thinner Consistency: If you like a thinner soup consistency, add hot homemade unsalted chicken stock to adjust the thickness of the soup.
  • Smaller Cauliflower Florets: break the larger pieces into smaller florets, so it'll be easier to blend.
  • Crispy Bacon: It's important to place the bacon in the cold pot before turning on the heat (see tips section in the article).
FALL Into One Pot Meals (Instant Pot Korean Beef Stew)

FALL Into One Pot Meals (Instant Pot Korean Beef Stew)

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As summer winds down I head to the back of my closet to pull out my sweaters and jeans. I also start yearning for comfort foods like stews and hearty soups. Over the weekend we made the rounds to our favorite food marts. We find short ribs for a delicious hearty Korean stew called Khal Bi Jim and right next to the short ribs…oxtails!

Are you thinking what? Oxtails?  Are they really swish, swish, in the back of the …yep, they are. Haven’t tried them?  The meat is rich and flavorful. It has a bit more texture than short ribs and if you like chomping on bones, you’ll love oxtails. There is another reason to give this recipe a whirl…

INSTANT POT

I google oxtails, pressure cooker and the blog Korean Bapsang pops up with a recipe for Koriijim or braised oxtails. Bingo. Normally oxtails need quite a bit of time braising to get to the tender fall-off-the-bone stage (which is generally around 3 hours). This means starting pretty darn early in the day to have dinner on the table at a decent time. This time?  Brown the oxtails, pour the marinade/sauce over the meat, top it with carrots, potatoes, and onions.  Then, twist the lid on and set the cooking time to 45 MINUTES. Yep, not a typo-45 MINUTES. Whoa, less than half the time to cook this dish. WOOHOO.

The recipe calls for onions, mushrooms, and carrots. I like lots of vegetables so I added potatoes and extra carrots.  I might even add squash or another root vegetable like parsnips next time. If you don’t have dried shiitakes you can use fresh mushrooms. The recipe calls for a Korean plum sauce, maesil cheong, a sweet-sour sauce often used as a sweetener.  Not having any I used Chinese plum sauce, which may be totally off base but it’s what I have and it is sweet and a bit tart. You can skip it altogether and use sugar and honey, 1 tablespoon of each.

Classic Asian flavors-soy sauce, sesame, garlic, ginger, and onions in a hearty, down-home stew. Delicious. As the weather starts to cool try this dish. If you are really not thrilled with oxtails try this with bone-in short ribs cut into 2-3 inch pieces (ask your butcher) just as tasty.  I love autumn.

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FALL Into One Pot Meals (Korean Beef Stew)

Ingredients

Adapted from Korean Bapsang

  • 3 to 4 pounds oxtail
  • 1 medium onion cut into large chunks
  • 2-3 carrots cut into large chunks
  • 1 white potato cut into large chunks Yukon Golds for a less starchy, russets for starchy
  • 3 to 4 dried shiitake mushrooms briefly soaked and quartered (use fresh mushrooms if not available)

Braising liquid

  • 1/2 cup soy sauce
  • 1/2 cup rice wine or mirin a sweet Japanese cooking wine
  • 1/2 medium Asian pear or 1 bosc pear or apple, grated
  • 2 tablespoons minced garlic
  • 1 inch ginger grated (about 1 teaspoon)
  • 3 tablespoons honey or sugar
  • 3 tablespoons maesil cheong or 1 more tablespoon honey or sugar
  • pepper to taste

Garnishes

  • 1 tablespoon sesame oil
  • 2 scallions roughly chopped (and some finely sliced for optional garnish)
  • sesame seeds-toasted

Instructions

  • Trim off excess fat. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Drain well, and pat dry with paper towels.
  • Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the oxtail pieces in two batches, browning all sides. Or sear in separate pan and place in Instant Pot
  • Combine ingredients for braising liquid and pour the braising liquid over oxtails. Add the vegetables.
  • Close the lid tightly. Press the “Meat” function, and using the “+” button, increase the time to 45-48 minutes. 48 minutes for softer meat. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 minutes before opening the lid.
  • Stir in the scallion and the sesame oil. Remove the meat and vegetables from the pressure cooker. Strain the cooking liquid into a bowl to skim off the fat. Pour sauce over the ribs.
  • Garnish with the optional scallions and sesame seeds. Serve with hot rice.
A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

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Do you remember Bend It Like Beckham?  A little movie about soccer and following your dreams that launched a couple of careers (Kira Knightly for one) and was a sleeper hit.  Though a certified sports nut I really loved the scenes of the family gatherings and delicious food.  It reminds me of my own crazy family gatherings where down home food and “sage advice” from elders are the order of the day.  In between bites of fried noodles or dumplings my cousins and I nod in respectful agreement at our aunties and uncles then turn our heads to each other and roll our eyes when the inquisition begins.  Boyfriend? Girlfriend? When you getting married?  The food and their good intentions make the interrogation worth it.

Hidden in the DVD of the movie I found an entertaining bonus clip of the mom and auntie demonstrating how to make Aloo Gobi. A cauliflower and potato curry flavored with onions and tomatoes and spiced with garam masala, chili, ginger, garlic and cumin.  Inspired by the clip I made their version but this time went searching for another recipe.

So I turned to a favorite blog, Ministry of Curry and typed in Aloo Gobi. BINGO, up popped not just a recipe for Aloo Gobi but an Instant Pot version.  The pressure cooker makes short work of the dish.  Perfect for a quick weekday meal.

Prep the ingredients and have them ready to go into your pot.  I cut the cauliflower in good sized chunks and sliced the potato into wedges.  If you are a spice wimp like me use half the amount of garam masala.  Saute’ the spices and vegetables in the pot, cover, pressure cook for a couple of minutes. Voila’ dinner is on the table in the blink of an eye.  If you like your cauliflower with a bit of bite cook for 2 minutes.  I prefer them softer so I use 3 minutes.   Quick release the pressure or the veggies will be too soft.  Tasty dishes like this make it so much easier to focus on eating more vegetables and less meat.  Good for us and for the planet.

This dish can also be cooked on the stovetop.  Saute the onions, garlic, ginger and tomatoes. Add spices except salt and garam masala just like the IP recipe.  Stir in the cauliflower and potatoes, add water and  reduce heat to medium. Cook for 6-8 minutes stirring occasionally.  Add garam masala and salt, stir, cover and continue to cook until potatoes and cauliflower are at desired doneness approximately 10 minutes.  Stir in cilantro reserving some for garnish.  For conventional cooking cut the vegetables smaller or par-boil them halfway this will shorten the cooking time.

A shortcut to peeling and cutting your tomatoes, grating!

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A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

Ingredients

  • 1 medium onion thinly sliced
  • 1-2 cloves of garlic minced
  • 1 tsp fresh ginger minced
  • 2 plum tomatoes grated
  • 4 cups cauliflower florets cut into 2 inch pieces
  • 1 medium russet potato peeled and cut into wedges
  • 1 tbsp cooking oil or ghee
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tbsp mild Kashmiri red chili powder Less if using a spicier chili powder
  • 1 tbsp cumin-coriander powder spice blend
  • 1-1/2 tsp garam masala Add 1/2 to 3/4 tsp for a mild to medium spicy curry
  • 1 tsp salt
  • cilantro for garnish lots

Instructions

  • Turn Instant Pot to Saute mode.
  • Once the hot sign displays add oil and cumin seeds. Sauté for 30 secs.
  • Add onions and mix well. Cook covered with a glass lid on for 3-4 min.
  • Add ginger and garlic, stir and cook for additional minute.
  • Add tomatoes, mix and cook covered for 2 minutes.
  • Add turmeric, red chili powder, cumin-coriander powder, garam masala and salt. Mix well.
  • Add potatoes and cauliflower florets. Add ¼ cup of water. Mix well.
  • Put Instant Pot lid on with pressure valve to sealing. Cook on Manual(Hi) for 3 mins. Note: Cook for only 2 mins if you like cauliflower to be more firm.
  • Quick Release and stir gently. Garnish with cilantro.
  • Serve hot with naan. I like mine with rice.

 
Red Lentil Soup with Lemon (Just Another Meatless Monday…)

Red Lentil Soup with Lemon (Just Another Meatless Monday…)

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In an effort to eat healthier, we have cut back on animal proteins and upped our veggie game.  Don’t get me wrong, we still enjoy a good steak for special occasions and I am not giving up those slices of succulent pork belly in my bowl of ramen-no, not EVER.  Meat is our splurge.  But we have made a conscious decision to eat more vegetables and legumes on a daily basis.  Our search for tasty and different ways to prepare them has led to a virtual trip around the world through food.

World Food Tour In Our Own Backyard

Luckily we live in the Bay Area where Korean and Southeast Asian stores, Middle Eastern bazaars, Mexican Pandarias, and Indian markets are a short drive away.  Now that we are empty-nesters, Wes and I find ourselves tootling around on weekends stocking up on goodies from the various stores. As an added bonus, many of the stores have pre-cooked food, delis, and SAMPLES (lol) to try.  We come home not just with bags of groceries but with crispy KFC (Korean Fried Chicken Wings),  samosas, fried tofu flavored with bonito flakes, spicy garlic-chili eggplant, and fresh warm naan.

I do love going to the markets but at the same time, it’s a little (ok, a lot) intimidating.  I spend half my time standing in aisles Googling stuff or calling friends for advice.  My friend Namrata (whom we affectionately call the professor at work) is on speed dial whenever I go to the Indian Market.

Phone a Friend

Me: Uh, Namrata I’m at the store, HELP.  I want to make dal and I am looking at a rainbow spectrum of lentils, black, red, yellow, and green..which am I supposed to get?

Namrata: Well, what kind of Dal are you making?

Me:  Hmm, let me look (as I fumble with my phone trying to get to the net and carry on a conversation with her), it says Red Lentil Dal.

Namrata:  Buy the masoor dal, the yellow ones are moong dal, the black ones are for special occasions…….Namrata begins to sound like the grown-ups in a Peanuts cartoon.  I scan the shelves overwhelmed,  I think I have Dal overload.

Me: Hmm, this package says masoor or split red lentils, is that right?

Namrata: yes that’s the one.

Me: In my defense, the word “split” threw me off.  I come from “The World According to Rice”.

Next, I ask her about spices and chiles.  I have learned when I ask her “how spicy will that be?”  is a relative term.  If she says not too spicy, that means a glass of water close by and a napkin to blot the sweat off my face.  If she says a bit spicy that means running around with my “HAIR ON FIRE” screaming in an exorcist-like voice “I NEED WATER NOW”.  But she has been my go-to source for ingredients and spices and I’ve learned a lot.

Follow the ClarkBar

I wanted to make dal but I found a recipe for a red lentil soup in the New York Times.  So, I decided it would be a good first foray into using lentils. The recipe is by Melissa Clark whose posts in the New York Times are wonderful.  So wonderful, my brother has made her his cooking muse.  Which is amusing, I haven’t seen him go this gaga over anyone since the days when he ripped out pictures of Cybil Shepard from my Seventeen magazines.

Soup, What’s for Dinner or Lunch

This soup is delicious.  Wes is not overly fond of soups unless it is clam chowder but this one had him asking for seconds.  We love how the lentils absorb much of the liquid to create a thick substantial soup.  In addition, the flavor kick from chile powder and cumin is delish. A squeeze of lemon brightens the soup and adds a slight yummy tang.  You can tweak it by using ghee instead of olive oil and adding a pinch of garam masala. Dollop a bit of yogurt at the end.  This gives it an Indian flair.

For a tasty, filling dish that comes together in less than an hour (less time in an Instant Pot) try this soup.  Invite me over for a bowl, please.  Don’t forget the naan to go along!

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5 from 2 votes

Just Another Meatless Monday… Lentil Soup with Lemon

A delicious lentil soup from Melissa Clark and the NYT.
Course dinner, lunch, Soup
Cuisine Mediterranean
Keyword Melissa Clark, NYT Cooking, Red Lentils
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Adapted from NYTCooking Melissa Clark

The Aromatics

  • 3 tablespoons olive oil or ghee
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon tomato paste

The Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt more to taste
  • ¼ teaspoon ground black pepper
  • Pinch of ground chile powder or cayenne more to taste

The Rest

  • 1 quart chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1 large carrot peeled and diced
  • Juice of 1/2 lemon more to taste

The Finishing Touches

  • 3 tablespoons chopped fresh cilantro
  • Olive oil for drizzling optional
  • yogurt for drizzling optional instead of olive oil

Instructions

  • In a large pot, heat 2-3 tablespoons oil or ghee over high heat until hot and shimmering**
  • Add onion and garlic, and sauté until golden, about 4 minutes.
  • Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, sauté for 2 minutes longer.
  • Add broth, 2 cups water, lentils and carrot. For a thicker soup only 1 cup of water. Note the soup will thicken the longer it sits after cooking.
  • Bring to a simmer, then partially cover pot and turn heat to medium-low.
  • Simmer until lentils are soft, about 30-40 minutes.
  • Salt and pepper to taste.
  • Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  • Reheat soup if necessary, then stir in lemon juice and cilantro and garam masala if using
  • Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
  • Instead of olive oil finish with a dollop of yogurt and garnish with additional cilantro

And YOU CAN MAKE THIS IN AN INSTANT POT OR PRESSURE COOKER=STUPID EASY **If using an Instant Pot or pressure cooker:

  • Saute vegetables in the bowl of the Instant Pot using the sauce function. This will take longer than stove top due to lower cooking temp of pot around 5-7 minutes.
  • Add all other ingredients, according to recipe. Cover and lock lid in place. Set cooking to manual for 10 minutes.
  • When timer goes off do a quick release.
  • Proceed with recipe, season and use a hand blender to puree soup in Instant Pot bowl.
  • Dunzo.
Thai Curry in a Hurry-Thanks to Instant Pot

Thai Curry in a Hurry-Thanks to Instant Pot

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Have I convinced you to try an Instant Pot yet?  If not, here is the recipe that may just tip the scales in favor of that new kitchen gadget.  I came home after a long day at work and pulled out my pot.  Threw in sliced chicken, chopped veggies, coconut milk, curry paste and 30 minutes later we were sitting down for dinner.  Yep, thirty minutes to fragrant bowls of Massaman Curry Chicken over rice.  A complete meal, a party in a bowl and my mouth.  Chunks of cauliflower, peppers, potatoes, eggplant, and chicken surrounded by a rich autumn orange hued curry sauce that is creamy, spicy and sweet.

Curry On

Despite being somewhat of a purist (no box cake mixes or frozen pre-formed pie crusts in this house, nope) the key to this meal, besides the Instant Pot, is the pre-made curry paste.  I vow (lol, not) to one day make my own curry paste but for now I’m wimping out, life’s full of compromises.  Find my favorite curry pastes, either Mae Ploy and Aroy-D, at your neighborhood Asian market or on Amazon.  There are quite a few different ones you can pick from so I thought I would give you the quick and dirty on curries.

Green-Spiciest of the Thai curries, fresh green chilis, kaffir lime leaves, basil, shallots, ginger, garlic and coconut milk for sweetness

Red-Red chilis, lemongrass, shallots, ginger and fish paste and coconut milk. Not quite as spicy as green curry and a work horse for curries. Goes well with chicken, seafood, beef and a variety of vegetables

Yellow-Mildest of the curries.  It is a combination of kaffir lime leaves, turmeric, cumin, mustard seeds and coconut cream. Great with vegetables

Massaman- Finds its roots in Indian curries and is made of red chilies, galangal, shallots, garlic, lemongrass, turmeric, cumin, nutmeg, cardamom, coriander,  cloves, and cinnamon.  Coconut milk and kaffir lime leaves are then added to create the sauce.  Peanuts and potatoes finish off this delicious curry.  I used Massaman curry for the dish in this post

Panang-Found its way to central Thailand by way of Laos  It is milder and subtle, spicier than Thai curries.  It is made from dried chilies, kaffir lime leaves, coconut milk, lemongrass, cilantro, cumin, garlic, ginger, shallots.  Peanuts are often used in this curry

I am sure there are rules for what vegetables or meats and which you should use with each type of curry you should use but my motto is experiment.  Try different vegetables and meats with any of the curries and create your own favorites.

This recipe is an adaptation from Paint the Kitchen Red, a wonderful site devoted to Instant Pot recipes.  The OG recipe calls for sautéing the vegetables after the curry is cooked in the pot. I like my vegetables on the soft side so I cooked them with the chicken in the Instant Pot. Use your favorite veggies, or whatever is in the fridge. So good and so easy.

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Thai Curry in a Hurry-Thanks to Instant Pot

Course Main Course, one bowl meal
Cuisine Thai
Keyword 3 Cup Chicken, Carnitas in an Instant Pot, Thai Curry

Equipment

  • 1 Pressure Cooker

Ingredients

  • 3 Tbsp Thai red curry paste or Massaman curry paste preferably Maesri or Mae Ploy brand
  • 1 14- oz can regular-fat coconut milk
  • 1 lb boneless chicken thighs sliced into good bite size pieces
  • 1/4 cup chicken broth

Vegetables

  • The vegetables will cook along with the chicken so don't make the pieces too small
  • 1 cup red and/or green bell pepper cubed
  • 1-2 carrots cut into 4-5 pieces (only 1 if using potato)
  • 1/2 cup onion cubed
  • 1 small eggplant cut into cubes
  • 1 russet potato cut into chunks
  • Really any vegetable of your choice-squash cauliflower

Seasonings

  • 2 Tbsp fish sauce more to taste
  • 2 tsp brown sugar or to taste
  • 1 Tbsp lime juice
  • 4 Kaffir lime leaves slightly bruised (I have a calamansi tree so I used the zest)
  • 12 Thai basil leaves or regular basil leaves in a pinch
  • Cilantro

Instructions

  • Press ‘Saute’ and stir fry onions and curry paste for 1-2 minutes, add 1/2 can of coconut milk until mixture is bubbly, about 1-2 minutes.
  • Press 'Keep Warm/Cancel'.
  • Stir in chicken, remaining coconut milk and chicken broth and add your fresh vegetables
  • Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
  • Cook on 'Manual' mode for 4 minutes.
  • Do a Quick Release of pressure and open the Instant Pot.
  • Add in fish sauce, brown sugar, lime juice and Kaffir lime leaves.
  • Press saute' and stir curry, bring to a bubble and cook for additional 2-3 minutes
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • Stir in the Thai basil leaves.
  • Serve over rice, garnish with cilantro
Instant Pot Adventures-Mushroom Risotto

Instant Pot Adventures-Mushroom Risotto

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You can disregard this post if you do not have an Instant Pot. Well, you may want to do a quick read to see if it convinces you to add yet another appliance to your kitchen. After all you can never have too many kitchen gadgets.
My first try in the Instant Pot was a Spicy Pork Shoulder dish from Melissa Clark and then Corned Beef for St. Paddy’s Day.  Let’s face it…cuts of meat like pork shoulders or briskets lend themselves well to pressure cookers. But how versatile is the Instant Pot? Upon the recommendation of my sister-in-law I decided to try my luck at making risotto. The time savings was not super significant, what was boss WAS NOT HAVING TO STAND OVER THE STOVE STIRRING CONSTANTLY.  For those who have made risotto in the traditional way, it is like a dance. Stir, stir, stir, broth, stir, stir, stir, more broth… Step, step, step together, pause, step, step, step together pause….see just like doing the tango.

First saute’ your aromatics and rice as usual in the Instant Pot (one pot cooking yay!).  Add entire amount of stock called for in the recipe and any vegetables (in this case mushrooms), slap the lid on your Instant Pot, set it for 4 minutes and WALK AWAY.  Yes, you read that right, walk away.  The Instant Pot takes a couple of minutes to come to pressure and then cooks for the 4 minutes.  All you need to do is listen for the beep that signals its done.  Do a quick release (careful, don’t burn yourself), take the lid off, set your pot to saute’ and finish the risotto.  Finishing requires a minute or two of stirring to create the creamy texture and to finish off the risotto.  Test the risotto for doneness after removing the lid, you don’t want to overcook the rice.  I did not use the full 2 ounces of dried mushrooms, probably closer to 1 ounce and found it a bit overpowering.  I would use approximately 1/2 ounce of dried mushrooms soaked in broth to soften. You can adjust the amount of parmesan to taste.  A nice addition would be crispy, crumbled pancetta or prosciutto.

The risotto was pretty darn good if I say so myself.  It could have perhaps used a smidge less time so it was truly al dente but it was surprisingly good and so easy!  I am definitely going to give risotto made in an Instant Pot another whirl.  I will miss the arm workout I get from stirring risotto though…life’s little sacrifices.

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Instant Pot Adventures-Mushroom Risotto

Ingredients

  • Adapted from This Old Gal Blog
  • 1 ounce Porcini/Wild Mushrooms/shiitakes dried soaked in warm water to soften
  • 6-8 oz Fresh Crimini Mushrooms roughly chopped or mix of fresh mushrooms such as shiitakes or oysters
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 1/2 cups 9oz Arborio Rice (or medium-grain white rice)
  • 3 Large Shallots chopped or 2 cloves of garlic and 1/2 finely chopped yellow onion
  • 1 Teaspoon Fennel Seeds crushed or 1 tsp. fresh thyme leaves
  • 1/2 cup Dry White Wine
  • 2 cups Chicken Broth
  • 1.5 cups Mushroom water or Water or Broth reserved from soaking dried mushrooms
  • 1/2 teaspoon Sea Salt
  • 1/2-1 cup 3 oz Parmesan
  • 2 Tablespoons Fresh Parsley chopped or chives
  • 1 T Butter to finish

Instructions

  • Dried Mushrooms, bring 2 cups water to boil in heavy small saucepan. Add mushrooms.
  • Cover and let stand until mushrooms soften, about 10 minutes.
  • Transfer mushrooms to cutting board and chop coarsely, reserve liquid.
  • Select Sauté or Browning on your Pressure Cooker and allow to heat.
  • Add oil and butter to Instant Pot and shallots or garlic/onion mixture, fennel seeds or thyme, stir and then add rice cook for three minutes.
  • Add wine and cook until almost evaporated, stirring frequently, about 1 minute.
  • Mix in 3.5 cups broth (or 2 cups broth/1.5 cups reserved mushroom soaking liquid), salt and mushrooms.
  • Lock lid in place and close Pressure Valve. Press manual and adjust time to 4 minutes. Cook at High Pressure for 4 minutes. After beep, do a Quick Release (careful its hot).
  • Turn Pot off and select sauté. Stir rice until creamy and tender but still firm to the bite, approximately 2 minutes.
  • If more liquid is needed, stir in a little more broth or reserved mushroom liquid. Add more until desired creaminess is achieved.
  • Mix in cheese and butter. Season risotto with salt & pepper to taste.
  • Transfer to heated plates or serving bowl.
  • Garnish with parsley or chives and serve while hot!
Spicy Pulled Pork InstantPot, InstantGratification

Spicy Pulled Pork InstantPot, InstantGratification

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I just received an InstantPot pressure cooker for my birthday!  This is right up my alley since I am a KITCHEN GADGET FREAK.  Not exaggerating, I love kitchen appliances.  I am the “what was I thinking, forehead slap” owner of donut hole pans, a strawberry corer, spiralizer, brownie squares pan, sous vide thingy, Ebelskiver pan, bread machine, the list goes on and on…

When I was a kid I went to Woolworth’s with my mom (yes baby boomers, Woolworth’s, remember?) in anticipation of a slice of their delicious gooey cheese pizza.  Instead, I found myself in front of a demonstration booth, entranced.  A voice boomed “it slices, it dices, it does it all. This is going to revolutionize cooking and help you escape from the kitchen” I watched as he deftly created mountains of julienned squash, chopped onions, sliced carrots, even waffle-cut potatoes. How I convinced my mom to buy this new fangled tool I will never know.  But we walked out of Woolworth’s, a slice of cheese pizza in one hand and a Slice-o-Matic with a bonus Chop-o-Matic in the other! These days if I go to the mall with my kids they know there will be the prerequisite stop at Sur La Table or Williams Sonoma to peruse because YOU CAN NEVER HAVE TOO MANY Kitchen tools.

The Pressures Off with an Instant Pot

The Instant Pot is the latest, hippest iteration of a pressure cooker. There are blogs, Facebook pages, and books devoted to the Instapot.  It is a slow cooker, saute pan, rice cooker, yogurt maker all in one.  For you tech geeks you can download the app and program it using your phone.  Crazy huh.

A few weeks ago NYT Cooking published Melissa Clark’s recipe for Pressure Cooker Spicy Pork Shoulder along with a video of her using the Instant Pot. It’s easy and delicious and best of all cuts cooking time by at least half.

The overnight marinade adds to the bold flavor of the dish

The liberal use of Korean chili flakes and Kochuchang, a sweet chili pepper paste in the sauce adds an Asian flair. If you are a pulled pork fan you will absolutely love this version. Marinade the pork in a mixture of chili flakes, honey, salt, and garlic overnight and then brown it the next day.  Then saute’ the pork in the Instapot (which surprisingly took less time than I imagined) until browned.  Add a bit of water, twist and clamp the lid shut, set the timer for 70 minutes, and chill out for a couple of minutes before making the sauce. Easy peasy.

Fusion BBQ Sauce

The sauce is made with chili paste, ketchup, garlic, fish sauce, honey, and ginger.  As delicious as this sauce is it packs a punch in heat and flavor.  A little goes a long way so add the sauce in small increments to taste.

The first day we shredded the pork, mixed in bbq sauce and juice (from the Instant Pot), and broiled the pork to crisp the edges.  We served it on a bed of rice with sliced cucumbers and carrots, a Porki Bowl (get it?).

The quiet nods and hmms as we ate confirmed we had a winner.

This makes a more than generous amount of pulled pork.  Luckily the kids were home for spring break and made quick work of the pork.  Beyond our rice bowls, we had it with scrambled eggs for breakfast and in Hawaiian sweet rolls with a cabbage slaw for lunch.  So good! This is a definite keeper.

The maiden voyage of my Instant Pot was a resounding success.  Can’t wait for another opportunity to use it.

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InstantPot Spicy Pork Shoulder from NYT

Spicy Pulled Pork made in an Instant Pot
Course Main Course
Cuisine American, Fusion
Keyword Instant Pot, NYTcooking, Spicy Pork Shoulder
Prep Time 20 minutes
Cook Time 2 hours

Ingredients

  • 5 garlic cloves grated on a Microplane or minced
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon Korean chile flakes gochugaru or other chile flakes (Maras, Aleppo or crushed red pepper)
  • 1 tablespoon kosher salt more to taste
  • 1 teaspoon ground black pepper
  • 5 pounds boneless pork shoulder cut into two or three pieces

FOR THE SAUCE:

  • 1 tablespoon peanut oil
  • 4 garlic cloves grated on a Microplane
  • 2 tablespoons grated fresh ginger root
  • ⅓ cup gochujang Korean chile paste or other chile paste or sauce such as Sriracha
  • ¼ cup soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Asian fish sauce
  • 1 teaspoon sesame oil

FOR THE SESAME PICKLED CUCUMBERS:

  • 6 Persian cucumbers thinly sliced (or about 4 cups sliced cucumbers)
  • 1 ½ tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons brown sugar
  • ½ teaspoon fine sea salt
  • ¼ cup thinly sliced red onion
  • 2 teaspoons sesame seeds

Instructions

  • To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. Cover and refrigerate for 1 hour to up to 24 hours.
  • Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Make sure to scrape the bottom of the pot so it doesn't scorch or the pot will turn off.
  • While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
  • Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made in advance.
  • While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.

Cucmber Salad

  • Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
  • To serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisp on top, 2 to 3 minutes a little char is fine. Think burnt ends or tips, those are yummy.
  • Make a porki bowl! Top steamed rice with generous portion of pork and cucumbers. . Or make sliders with an Asian slaw

Addendum:  St. Patrick’s Day, a week later was the perfect time to use the Instant Pot.  Literally threw corned beef, pickling spices, an onion, and some garlic in the pot.  An hour and a half later I had a platter of tender melt in your mouth corned beef with cabbage, potatoes and carrots (ok I slightly mis-timed the vegys so a bit on soft side) on the table.  It’s a good thing.