Tag: instant pot
Easy as 123 Spareribs

Easy as 123 Spareribs

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As I was driving home the other day I called the Hubster and asked “What’s for dinner?”.  The retired guy replied, “I thought you were making dinner”.  Excuse me? Moi?  The person driving home after a full day at WORK?

Fine, I’ll make dinner but you are on cleanup…

A pack of spareribs, cut crosswise into thirds (thanks Asian market), a knob of ginger and bunch of scallions in the fridge-time to make Irene Kuo’s 12345 Spare Ribs from Food52.  The rest of the ingredients are in my pantry, soy sauce, vinegar, rice wine and sugar, that’s all I need. Oh, and my trusty Instant Pot.

I added the step of browning the ribs with ginger and scallions just to give it a flavor boost. Feel free to skip this step and start by putting the ribs and braising liquid in the instant pot without frying. Add a couple of minutes to the cooking time.

Set time for 15 minutes and let your IP do it’s thing. Meanwhile make some rice and veggies, any greens will do nicely.  Give it a couple of minutes before releasing the pressure on your IP. Remove ribs. switch to sauté and reduce sauce until it thickens to a syrupy consistency.  Add the ribs back in and stir to heat and coat them with sauce.

Scoop rice into a bowl, top with the ribs and greens, and garnish with green onions.  Enjoy!

Epilogue

Me? I headed to the couch, turned on the telly, and relaxed while the hubs did the dishes!

The ingredients for these ribs can be found in most Asian markets.  Use Shaoxing Wine (Chinese Sherry) or dry sherry.  Dark soy sauce has added molasses, don’t substitute regular soy sauce which is actually saltier than dark soy.  Favorite brands include Koon Chun or Lee Kum Kee.

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Sweet & Sticky Chinese Ribs

Adaptation of Irene Kuo's 1-2-3-4-5 Spare Ribs. Sweet, savory braised ribs, delicious with a bowl of rice. Using a pressure cooker will keep ribs moist and shorten the cooking time.
Course Drinks, Main Course, Meat
Cuisine Asian, Asian-American, Chinese
Keyword Instant Pot, spareribs
Prep Time 10 minutes
Cook Time 18 minutes

Equipment

  • 1 Pressure Cooker I use an Instant Pot

Ingredients

Fry It Up

  • 1 1/2 pounds pork spareribs ask the butcher to cut the slab of ribs crosswise into 3 pieces. You can cut them into individual ribs at home
  • 1 stalk scallion, cut into 3 inch lengths optional
  • 2 slices fresh ginger, smashed optional

Braising Liquid

  • 1 tablespoon dry sherry preferably Shao Xing Wine
  • 2 tablespoons dark soy sauce
  • 3 tablespoons cider vinegar
  • 4 tablespoons sugar
  • 5 tablespoons water

Garnish

  • 1-2 stalks green onions, sliced diagonally in 1/8-1/4" pieces

Instructions

Instant Pot Directions

  • Set Instant Pot on saute'. Once heated add 1 tablespoon of vegetable oil. Toss in ginger and scallions and saute' briefly (30 sec) then add spareribs. Fry until the ribs lose their pinkness.
  • Add braising liquid ingredients. When the liquid comes to a boil, stir well to coat the ribs, turn off saute function, and place lid on Instant Pot.
  • Set IP on high pressure (use Meat setting) and adjust time to 15 minutes. When it is done, wait a couple of minutes before CAREFULLY releasing pressure to your Instant Pot.
  • Remove ribs from pot. Set Instant Pot to saute' and reduce remaining liquid to a thick syrupy sauce. Turn it off and add ribs back into pot, stir to coat the ribs. Spoon ribs onto a serving plate.
  • Garnish with scallions. Serve immediately with rice.

Stovetop Directions

  • Put the ribs in a skillet or saucepan and set it over high heat; add the rest of the ingredients and stir to mingle. When the liquid comes to a boil, adjust heat to maintain a very gentle simmering, and cover and simmer for 40 minutes. Stir and turn the spareribs from time to time.
  • Uncover and turn heat high to bring the sauce to a sizzling boil; stir rapidly until the sauce is all but evaporated. Garnish with scallions. Serve hot with rice.

Notes

Using a pressure cooker not only shortens the cooking time but ensures tender and moist ribs.
Instant Pot Meets Ragu’ Sauce-A Meat Cute?

Instant Pot Meets Ragu’ Sauce-A Meat Cute?

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In these tenuous times, I find myself making comfort food-homey dishes that surround your soul like a warm blanket.  One of my family’s all-time favorites is a long, slow-simmered ragu’ spooned over a bowl of pasta.  This usually requires a little forethought, prepping the ingredients, followed by hours of simmering on the stove.  Yes, it is so worth it but…

Well, whaddya know, I can make a rich, luxurious, delicious ragu’ in a fraction of the time with an Instant Pot.  I adapted a recipe I found on Chunky Chef and badabing-badaboom, a meat sauce that would win the approval of the Old Stoves in North Beach. Yay, I don’t have to start the sauce in the wee hours of the morning.

Winner, Winner, Pasta for Dinner

A ragu’ is essentially a meat sauce, this version is best described as a Ragu Alla Bolognese since it includes tomatoes.  Purists probably would omit the seasonings and require only meat and sofrito (onion, celery and carrot trinity) for the sauce. I like the flavor boosters.  You can add a bay leaf too if you like. DON’T ASK ME WHY.  I googled in vain for a definitive description of the flavor a bay leaf adds, you’ll just have to trust me.  Just remember to remove it at the end, along with the thyme sprigs.

No Mincing Here

The Instant Pot isn’t the only time saver.  Prep for the onions, carrots, and celery means pulling out your food processor.  This makes quick work of mincing the veggies.  Really, who wants to stand there chopping veggies into itty bitty pieces for a sauce.  Not me.  Yep, dust off that food processor and put it to work.  I also use it to puree the tomatoes.  Don’t wash it out after the veggies, just run the tomatoes by pulsing a couple of times and add.

Mantra:  Scrape the Bottom of Your Pot

Saute’ the meats and the soffritto making sure to scrape the bottom of the instant pot A LOT.  Twofold purpose:  One-Those little brown bits are flavor bombs so you want to keep them. Two-If left on the bottom of the pot, they will trigger the scorch-safety feature on the pot and turn OFF.  Ugh.  Make SCRAPE your mantra any time you saute’ in the Instant Pot.

Other than that, it’s pretty straightforward.  The sauce needs only 20 minutes (well, with pressure up time count on 30-35 minutes).  In about an hour you will be at the table saucing your pasta, passing the Parmesan, and enjoying a nice bottle of  Chianti (no fava beans please). Nom, nom, nom.

After adding the cream and basil you will have the voluptuous, unctuous sauce. Yes, I had to spell check both words.  Perfect on a bowl of pappardelle or tagliatelle or plate of ravioli.  Just dreaming of the pastabilities.

On a recent jaunt into the City, I headed to my favorite Italian Deli in the Marina, Lucca, to grab a meatball sammie for lunch. I also stocked up on their housemade ravioli and gnocchi from their freezer.  I came away with mushroom gnocchi and veal ravioli that were PERFECT with this ragu’.  The sauce and pasta freeze beautifully so a quick dinner is always at hand.

Lucca has been a favorite stop for a long, long time.  As a kid, I would get a sammie and chips before walking down to Hunt’s for an Icee and donut.  Those were the days.

All smiles digging into my bowl of mushroom gnocchi topped with amazingly quick to make Ragu’.

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Instant Pot Ragu Bolognese Sauce

A delicious ragu made in your pressure cooker that taste like it has simmered all day!
Course Main Course
Cuisine Italian-American
Keyword Instant Pot, pasta, Ragu'
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8

Equipment

  • Instant Pot
  • food processor

Ingredients

  • 1 Tbsp olive oil
  • 1 lb. lean ground beef I use 85/15
  • 1/2 lb. Italian sausage mild or spicy or use ground pork
  • 4 oz pancetta diced Feeling lazy? TJ's carries diced pancetta in a 4 oz package!
  • 1 medium yellow onion minced
  • 2 medium carrots peeled and minced
  • 1 stalk celery minced
  • 7 cloves garlic minced
  • 1/2 cup dry red wine Ok, in a pinch you could use white wine
  • 28 oz whole tomatoes pureed
  • 1/4 cup tomato paste
  • 2/3 cup beef broth - reduced sodium preferred or the mushroom soaking liquid
  • 1 ounce dried porcini mushrooms, rehydrated and chopped Soaked in 3/4 cup warm water until soft,
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 1 tsp dried oregano or 1 tablespoon fresh, chopped
  • 1/2 tsp dried thyme or 2 sprigs fresh thyme
  • 1/4 tsp crushed red pepper flakes omit if using spicy Italian Sausage
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream or 1/2 cup whole milk or BUTTER a good chunk
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh basil or more if you like basil, use additional to sprinkle on top of dish
  • freshly grated parmesan cheese at the table

Instructions

  • Use the "Saute" function on Instant Pot. Add olive oil to the pot. Add the beef, Italian sausage, and pancetta and cook until browned, breaking up the meat with a wooden spoon or spatula as it cooks. Drain the liquid into a bowl, leaving the meat mixture in the pot, skim off the oil and reserve. Return it to pot when the tomatoes and broth are added. It's all flavor babee.
  • Add onion, carrot and celery and cook for 4 more minutes, or until softened. Make sure to scrape the bottom of the pot as the onions and peppers cook and give off liquid, this will prevent scorching and the auto-shut off feature.
  • Add garlic and cook until fragrant, ~30 seconds. Add red wine and cook, stirring often, until reduced, about 2 minutes.
  • Add remaining ingredients, except basil, fresh parsley and cream. Stir, once again scraping the bottom of the pot to ensure no browned bits remain.
  • Cancel the saute, and place lid on Instant Pot, making sure the valve is set to "SEALING", DO AS I SAY NOT AS I DO, lol. Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 20 minutes.
  • Once the timer beeps, use quick pressure release and vent. When the pin drops, remove lid. Remember, ITS HOT so be careful.
  • Select "saute" and select LOW. Stir in heavy cream or milk, parsley and basil. Simmer, uncovered, stirring often, until desired consistency is reached, about 5 minutes.
  • Taste and adjust seasoning if necessary. Serve over pasta with grated Parmesan cheese and additional chopped basil if desired.

Notes

  • Make sure you scrape the bottom of your Instant Pot while sauteing FREQUENTLY! If any particles are stuck on the bottom the pot will turn off to prevent burning.
  • You can omit the mushrooms, I like the earthiness it adds. Substitute the mushroom soaking liquid for beef broth if desired. Or for the double whammy, heat the beef broth and use it as the soaking liquid for the mushrooms.
  • If you do not want to add dairy, drop a hunk of unsalted butter (4-5 T) into the sauce. The cream or milk is added to cut the acidity of the tomatoes and mellow the sauce, the butter kind of does the same.
  • I love this sauce over rigatoni or pappardelle. Also on gnocchi, it is divine!
Galbitang-Korean Rib Soup-Finding Comfort In Souper Ways

Galbitang-Korean Rib Soup-Finding Comfort In Souper Ways

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The fires in California have cast an apocalyptic haze to our skyline.  We actually hit the water for an early morning row, but coming off the water we noticed we were the only ones left at the reservoir.  The pic confirmed, maybe rowing this morning wasn’t such a good idea. Bad for the body, but good for the mind and soul.  My trade-off.

That being my biggest problem means I consider myself pretty fortunate during these unprecedented times.  I try to do the little things, we order take-out from hole-in-the-walls. I buy from independent bookstores (for cookbooks, check out this post), talk to people, stay informed, advocate, and DONATE both time and money.

Another gut-punch

I started writing this post awhile ago already in a somber mood, not knowing that we would suffer more bad news, RBG had passed away.  Inspirational, amazing, tenacious, persistent, brilliant, a fighter to the end.  In this year of turmoil and devastating loss, we have yet more to endure.  Icons and role models we have lost, John Lewis, Chadwick Boseman, and now Ruth Bader Ginsburg.  Dedicated to their chosen paths, dignified, courageous, filled with conviction, compassion, and honor.  Fighters…for all of us.  I am devastated.  All I can do is keep up the fight in whatever small way I can.

In times like these, I find myself longing for comfort food (making a ton lately).  Tonics to heal the heart.  Foods that nourish and renew the soul.  Dishes that say “hey, it’s okay, it’ll be better tomorrow”.

I decided to make a traditional Korean beef rib soup, Galbitang.  Similar to some of my father’s soups, they usually require love and time.  Lucky for me, I found a recipe for Galbitang from Korean Bapsang (a favorite site) made in an Instant Pot.  Yay, delicious, comforting soup in a fraction of the time.

The star of this soup is the short rib of course 

I used a combination of short rib and beef chuck, yummy.  But really, the supporting cast is just as important-onion, ginger, garlic, Korean radish, and soup soy sauce that add layers of flavor.

Soup soy sauce is specifically made for soups and stews, lighter in color and saltier than regular soy sauce, it adds umami to the soup.  In a pinch add a little bit of salt and regular soy sauce (which is too dark to use as a straight replacement).  I like Chung Jung One or Sempio for soy sauce.  Korean radish is sweeter and milder than regular radish, it’s delicious and refreshing in the soup.  You can find both at any Korean market. or online for the soy sauce. I am a food gadget and product junkie…if you live near me and want to try the soup soy sauce-call me. I’ve got lots.

The first, quick run through the pressure cooker is to remove the “scuzz” from the meat, you know impurities and gunk, so you have a nice clear broth. But keep the liquid from that initial go-around. It can be strained and used as your cooking stock-flavor bump starter.  Then just dump everything in your Instant Pot, except the radish, set it for 35 minutes and sit back and relax.  A ten-minute natural pressure release and you are ready for the last step.  Use the saute function, add the cut radish to the soup and cook for approximately 10 minutes or until the radish looks translucent.  Dunzo.  Skim any oil off the top, garnish with green onions and serve immediately.  Serve with rice or with nangmyeon (noodles). It will make you feel all warm and happy.

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Instant Pot Galbitang (Beef Short Rib Soup)

Equipment

  • 6 qt pressure cooker

Ingredients

  • 3 to 4 pounds short ribs
  • 1 medium onion cut into halves
  • 2 large scallions white parts
  • 8 plump garlic cloves or 1 whole bulb If using bulb, cut into halves crosswise
  • 3 thin ginger slices 1-inch rounds
  • 2 Tablespoons soup soy sauce
  • salt and pepper
  • 1 pound Korean radish cut into bite size pieces about 1.5-inch square, 1/3-inch thick
  • 3 ounces starch noodles nangmyeon soaked in warm water for 30 minutes - optional
  • 2 scallions finely chopped garnish

Instructions

  • Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove impurities. Drain, and fill the pot with enough water to cover the ribs.
  • Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully release the pressure.
  • Pour cooking liquid through a fine strainer and reserve. Thoroughly rinse the ribs and clean the pot.
  • Return the ribs to the pot, and add the onion, garlic, ginger and soup soy sauce. Add reserved cooking liquid and enough water to bring it to 10 cups, making sure the water level stays below the max line for the pot. Close the lid tightly. Pressure cook the ribs for 35 to 40 minutes, depending on how big the pieces of meat are. NPR 10 minutes.
  • Open pot and remove meat and aromatic vegetables with a strainer. Skim off the fat.
  • Put the ribs back in the pot along with the cut radish. Change the Instant Post setting to “Saute-normal”, and boil until the radish turns translucent, about 10 minutes-15 minutes. Add the optional noodles a couple of minutes before turning the Instant Pot off.
  • Salt and pepper to taste. Remove any remaining fat by skimming surface or chill the soup and discard solidified fat and reheat gently. Garnish with chopped scallions and serve. Typical, my kids love putting their rice in the soup. Ono!

Notes

You can use chuck roast cut in chunks for 1/3-1/2 of meat but do keep at least half of the bone-in ribs in the soup.  
The radish can be either scrubbed or peeled, I prefer peeled. Korean radish is delicious, sweeter, milder without that bite radishes can have.
 
 

What a Difference a Week Makes

The wind shifted and the weather got better.  I know the fires rage on as does the pandemic and our political travails, but this day was a good day to row.  We all need a little respite from time to time.  I am rejuvenated..back to text banking, phone banking, and stress relief baking.
Melting Pot, Instant Pot, Matzo Ball Soup

Melting Pot, Instant Pot, Matzo Ball Soup

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In the time of COVID-19 seems like we are all craving comfort food.  I find myself yearning for dishes like soups, stews, foods from my childhood, and all things carb seems to be my mantra.  Apparently, I’m not the only one, bread baking has become a national pastime making it really difficult to find flour and yeast.

My cooking and baking reflect my Californian roots. A typical day “in the life of” will find us having an All-American breakfast of bacon and eggs, followed by a Carne Asada Burrito or lamb shawarma for lunch, and sushi or pho for dinner.  I’m lucky to live in such a diverse community-a melting pot.

Hmmm, ultimate comfort food.  Let the Soup Games begin

On an overcast, gray day last week, I had a hankering for a big steamy bowl of soup.  I had just wished friends a Happy Passover so I had matzo ball soup on the brain. I pulled out a fresh chicken from the Korean grocery store, a variety of vegetables I had picked up at the Farmer’s Market, and my Instant Pot.

Insta-Matzo Ball Soup-Pot

The recipe from Spruce Eats (another great site!) for Instant Pot Matzo Ball Soup served as the basis for my soup.  I started with a small fresh whole chicken 2.5-3 pounds and lots of vegetables including onions, carrots, celery, leeks, garlic, and potatoes, feel free to use whatever vegetables you like.  Add the chicken, cut vegetables, and seasonings to your Instant Pot, turn the lid and close the vent. Set the timer to 25 minutes.  Voila, that’s it, easy-peasy.  Note, it will take a while to get to pressure, approximately 20-25 minutes in addition to the cooking time of 25 minutes.  Once it is done, let the pot natural release for 15 minutes.  You can also use cut-up chicken for the stock, I prefer a whole chicken.  Don’t limit yourself to Matzo Ball soup. This is killer chicken soup, throw in a handful of rice or pasta instead of matzo balls-delicious alternatives.

Put chicken in first and pile veggies on top. Fill pot with water.

Two Schools

Do you like your matzo ball soup with just broth and matzo balls?  When I was a student in LA, a LONG time ago, I loved going to Canter’s Deli on Fairfax. An iconic joint, a classic Jewish deli, with great sammies (Killer Reuben) and traditional matzo ball soup-just rich savory broth and a giant matzo ball.  After a long night of studying, a bowl of soup at Canter’s was always a treat.

BUT, if you like lots of STUFF in your soup (which I am a big fan), remove the chicken and veggies when the stock is done.  Let the chicken cool so you don’t burn your tootsies when shredding it.  Cut the reserve veggies into bite-sized pieces. Set the shredded chicken and cut veggies aside to add to the stock later. This transforms your soup into a substantial meal. A glass of wine, a slice of homemade bread to go along…now you’re talking.

While the Instant Pot is doing its thing, make your matzo balls.  I could lie and post a recipe for homemade matzo balls but I won’t…..I USE A BOX MIX and I’m not afraid to admit it.  A tweak I learned from a friend is to use one whole egg and two egg whites in place of two whole eggs-lighter, fluffier matzo balls. Use an ice cream scoop to portion your matzo balls.  To shape each ball and make the outside smooth, roll each one by hand.  Wet your hands so the matzo balls don’t stick to them while rolling.

Remove the chicken and vegetables when the stock is done.  Switch the Instant Pot to saute’, and bring it to a boil.  Add your matzo balls, bring it back to a boil then reduce the heat to low.  Cover and cook for an additional 20 minutes.  Add reserved shredded chicken and vegetables to warm.  Ladle out all that goodness into bowls and enjoy!

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Instant Pot Matzo Ball Soup

Delicious and comforting, Matzo Ball Soup made in an Instant Pot!
Course Soup
Cuisine Jewish
Keyword Chicken, Instant Pot, matzo ball soup
Prep Time 15 minutes
Cook Time 55 minutes

Equipment

  • Pressure Cooker

Ingredients

Chicken Stock

  • 1 whole chicken about 3 pounds with bone and skin, sub 2.5 pounds of chicken thighs
  • 8 cups water
  • 4 ribs celery with leaves, cut into 2-inch lengths
  • 1 onion, large, chopped or use a combination of leeks and onions
  • 4 carrots peeled, cut into 1-inch chunks
  • 1 potato, peeled and cut into quarters Yukon Gold
  • 4 cloves garlic peeled and smashed
  • 4 sprigs parsley
  • 1 bay leaf large, or 2 small leaves
  • 2 teaspoons kosher salt or to taste
  • Black pepper freshly ground, to taste or as desired

Matzo Balls

  • 3 large eggs divided 1 whole egg, 2 egg whites
  • 2 tablespoons vegetable oil use chicken schmaltz or duck fat
  • 1 pkg matzo ball mix manischewitz matzo ball mix

Instructions

  • Place the chicken in Instant Pot, followed by the water, celery, onions, carrots, potato, garlic, parsley, bay leaf, kosher salt and pepper. Lock the lid in place and turn the valve to the sealing position.
  • Select the manual setting, high pressure, and set the timer for 25 minutes. When the time is up, let the pressure release naturally for 15 minutes. Carefully release the remaining pressure.
  • Meanwhile, prepare the matzo ball mixture as the chicken and vegetables are cooking.
  • In a large bowl, whisk the 1 egg and 2 egg whites until slightly beaten. Add eggs, vegetable oil or fat to matzo mix and stir to combine. Refrigerate mix for 15 minutes.
  • Use an ice cream scoop to portion out matzo balls. With moistened hands, further shape the matzo mixture into small balls. You should have about 10-12 matzo balls. Refrigerate until ready to cook.
  • Carefully remove the chicken and vegetables to a large bowl and set aside. Strain the broth through a fine mesh strainer, discarding the solids (garlic pieces, leaves, etc.) keep carrots, potatoes and onions.
  • Pour the broth back into the Instant Pot; set it on sauté and bring to a boil.
  • Drop the matzo balls into the boiling broth, add additional veggies at this point. Turn the sauté function to the low setting. Cover the pot and simmer the matzo balls for 20 minutes.
  • As the matzo balls cook, dice the reserved cooked vegetables. Remove the chicken from the bones and discard the skin and bones. You don't need all of the chicken for the soup. You could reserve breast meat for chicken salad or a pasta dish.
  • Shred the chicken. Return the chopped vegetables and chicken to the broth with the matzo balls and heat through.
  • Ladle soup into bowls. Include two to three matzo balls to each serving.
  • Remove leftover matzo balls from the soup and refrigerate them in a separate container.

Notes

When planning this soup, make sure you factor in enough time for the buildup and release of pressure. It will take about 25 to 30 minutes for the soup to reach pressure.  
Chicken fat, or schmaltz, is a popular fat for matzo balls, but vegetable oil or duck fat are fine alternatives.  A way to get rendered chicken fat is to make the broth and then refrigerate it until the fat solidifies on top. Skim fat to use for matzo balls.
InstantPot Potato Leek Soup
Potato Leek-i-ty Split Soup (Instant Pot Potato Leek Soup)

Potato Leek-i-ty Split Soup (Instant Pot Potato Leek Soup)

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I love Potato Leek Soup. If you dig into the 3jamigos archive this soup pops up a couple of times.  This is my go-to soup.  In the winter, I make a hearty, rustic version with lots of potatoes, smokey bacon, and heavy cream, perfect for a chilly evening.  The summer version is lightened with a bit more stock and light cream, pureed so it is silky smooth, and served at room temperature. Both are crazy delicious and proof of the “Versatility of Vichyssoise”.


The hubs called me at work one afternoon last week with that age old question, “What’s for dinner?”. With my long commute, I knew it had to something quick and easy. A salad? stir fry? Quick pasta dish? As ideas popped up in my brain (including restaurant names), I heard Wes say, how about potato leek soup?

Crusty French bread, glass of wine, bowl of soup..I was all in.  But, silly, soup takes awhile…wait, hmmm.

Enter the Instant Pot.  I have made other soups in my IP.  Why not?  A quick Google search landed on quite a few recipes for Potato Leek in an Instant Pot. Why didn’t I think of this before?

Dinner is served

I saute’ the vegetables in the Instant Pot, added the stock, set the timer to 7 minutes and forgot about it until I heard the beep-beep-beep.  Finish with cream and garnish…DONE.  How easy is that?  Ahhh dinner on the table in less than an hour and only 1 pot to clean.  Perfect.

InstantPot Potato Leek Soup
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Instant Pot Potato Leek Soup

A delicious, quick and easy recipe for Potato Leek Soup made in your pressure cooker
Course Soup
Cuisine French
Keyword Instant Pot, Potato Leek Soup
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 30 minutes
Calories 244kcal

Ingredients

  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 3 large Leeks white part only, cleaned and sliced into rounds(1/8")
  • 1 yellow onion diced
  • 2 cloves Garlic minced
  • 2 Tbsp Flour
  • 5-6 cups Chicken Broth
  • 1 Bay Leaf
  • 1 tsp Salt
  • 1/4 tsp White Pepper
  • 1 lb Gold Potatoes (4-5 spuds if using Yukon Gold, 3 russets) peeled and diced
  • 1/2 cup heavy cream or half and half
  • Garnish
  • Chopped Chives
  • Sour Cream
  • Anything your little heart desires

Instructions

  • Press the Sauté button on the Instant Pot. When hot, add the oil and butter.
  • Add the onion. Cook until soft, stirring occasionally, approximately 5 minutes. Try not to let it brown. Add leeks, cook for additional 3-4 minutes until the leeks are soft.
  • Add garlic and cook for about 30 seconds, until fragrant, stirring frequently.
  • Sprinkle the flour over the onion-leeks mixture and stir. Cook for a minute to get the raw taste out of the flour.
  • Stir in the broth. Be sure to dissolve the flour and scrape the bottom of the pot. The Instant Pot senses particles on the bottom and will shut off to prevent burning.
  • Add the bay leaf, salt, pepper, and the potatoes. Stir.
  • Put the lid on the pot and set the steam release knob to the Sealing position.
  • Press the Manual (or Pressure Cook) button, and the + or - button to choose 7 minutes. then forget about it until the timer goes off.
  • When the cooking cycle has ended, let the pot naturally release pressure for 10 minutes. Then manually release the remaining steam.
  • 10. When the pin in the lid drops, open it and stir the soup. Remove the bay leaf. Then use an immersion blender to puree it. If you don't have an immersion blender, you can use a blender, pureeing the soup in small batches very carefully.
  • 11. Stir in the cream or half and half.
  • 12. Taste and adjust salt, if needed.

Garnish with chopped chives, sour cream, bacon...just about anything you like, corn, shrimp, crab.

    Notes

    Blend soup just a bit leaving chunks of potatoes for a more rustic soup. Blend until completely smooth for a classic version.  Reserve part of the soup, before adding the cream, to freeze for a rainy day.  Rainy day instructions-heat soup slowly and add cream once it is warmed.  
    This soup serves as a wonderful base for a vegetable soup.  Add chopped spinach at the end and heat and stir occasionally until spinach wilts.   
    Use clam juice as part of the stock for a seafood twist.  Garnish with shrimp or crab. yummos.
    It’s Raining, It’s Pouring the Instant Pot is Not Snoring, it’s Cooking Pot Roast

    It’s Raining, It’s Pouring the Instant Pot is Not Snoring, it’s Cooking Pot Roast

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    It’s chilly, it’s raining, it’s just downright dreary.  How to combat this scenario?

    Couch potato:  Snuggle on the couch and watch a movie or read a book. What, couch too far? Ok, stay in bed with a good book and a cup of tea.

    Kitchen Diva: It’s the holidays, you’re supposed to be filling the house with the aroma of butter, cinnamon, sugar and all things delicious.  Let’s get ready to BBAAAKKKKEEEEE.

    Outdoor Warrior:  Put on those stomping boots and raingear and hit those puddles!

    Ok, I’m only feeling Option 1 or 2.

    So, I decided on doing a combo, I spent the day baking cookies, cruising the internet and watching Netflix.  Right around 5pm my stomach grumbled and sent a signal to my brain “what’s for dinner?”

    Here is the criteria for today’s dinner:  it should be easy to make, comforting and of course delicious. I pull out my Instant Pot, check off easy.  Take out the chuck roast I had bought the day before, check off comforting. Rummage through my crisper and pantry and pull out onions, carrots, potatoes, check off delicious.

    Yep, pot roast on a rainy, dreary day…sounds like a plan, Stan. Sitting down at 6:30 to dinner.  Yahoo, thanks Instant Pot.

    Instant Pot Pot Roast

    What’s better than pot roast for dinner? Pot roast the next day!

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    Pot Roast a la Instant Pot

    Decide at 5pm to have Pot Roast for dinner. I know, what am I thinking? Pull out the Instant Pot and damn, by 6:30 I'm sitting down to a delicious bowl of meltingly tender chunks of beef, carrots, and potatoes over steaming hot white rice.  Adapted from Damn Delicious.
    Course Main Course
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 4 people

    Ingredients

    • 1 3-pound chuck roast
    • Kosher salt and freshly ground black pepper to taste
    • 1 1/2 tablespoons canola oil
    • 1 yellow onion chopped
    • 3 cloves garlic minced
    • 2 tablespoons tomato paste
    • 1/4 cup dry red wine
    • 3 cups beef stock
    • 2 teaspoons Worcestershire sauce
    • 4 sprigs fresh thyme
    • 1 sprig fresh rosemary
    • 2 bay leaves
    • 1 1/2 pounds baby red potatoes
    • 4 large carrots cut diagonally into 2-inch pieces
    • 1/2 pound fresh assorted mushrooms sliced, optional
    • 2 1/2 tablespoons cornstarch
    • 1-2 tablespoons soy sauce or fish sauce optional kicks up the flavor, check for saltiness before adding

    Instructions

    • Set a 6-qt Instant Pot® to the high saute setting.
    • Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
    • Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
    • Stir in red wine, scraping any browned bits from the bottom of the pot.
    • Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves, potatoes, carrots and mushrooms. Top with beef. Select manual setting; adjust pressure to high, and set time for 60 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
    • Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
    • In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
    • Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.  If using mushrooms, sauce may be a bit thin, reduce before adding cornstarch slurry.
    • Serve beef, potatoes and carrots with juices immediately accompanied by rice or buttered noodles or a nice crusty bread to sop up the sauce.

     

     

     

     

     

     
    Instant Pot White Chicken Chili? Yes We CAN!

    Instant Pot White Chicken Chili? Yes We CAN!

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    Ramping up for the holidays?  Here is a recipe that is easy, delicious and thanks to your handy dandy Instant Pot, ready in minutes.  You will need, first and foremost, a can opener.  Yep, a can opener, indispensable. You’ll also need, chicken, white beans (can), chicken stock or broth (can), roasted peppers (can), corn (yes, a can) and spices. Everything except the chicken, you’ll need a can opener.  Stupid easy.

    I couldn’t let sleeping dogs lie, the original recipe from the blog Eat.Drink.Love. calls for onion powder and garlic powder.  I decided to use chopped onions and garlic cloves instead.  It adds a couple of minutes, but I like the texture and flavor of the onions and garlic.  Feel free to stick with the original if you like.

    This really is quick and easy, perfect for a busy weekday night.  Ready in minutes, good the next day, and very kid friendly.

    The recipe calls for chicken breast, you can use thighs instead if you prefer dark meat.  Any white bean will work, Kidney, Great Northern, Navy or Cannellini.  The recipe calls for a can of corn, which I misread and thought it was a can of creamed corn. I went with it and I actually liked it.  It adds a bit of sweetness and creaminess to the chili.  Consider decreasing the broth if you use creamed corn.  I also added a finely diced jalapeño pepper to give the chili an extra kick.  If the sauce seems a bit thin at the end, remove chicken and continue to cook sauce on saute’ function to reduce to desired thickness then add the shredded chicken back to the pot.

    Between you and me, I love eating chili over macaroni or rice.   From Epicurious, favorite ways to eat chili.

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    INSTANT POT WHITE CHICKEN CHILI

    Course Main Course
    Cuisine American
    Keyword White Chicken Chili
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 4

    Ingredients

    • 1 1/2 pounds boneless skinless chicken breasts halved lengthwise
    • 2 15-ounce cans white navy beans rinsed and drained
    • 1 15-ounce canned corn, drained or 1 15 ounce canned creamed corn + 1 cup frozen corn
    • 1 4-ounce can roasted diced green chiles
    • 2 cups low sodium chicken broth 1-1/2 cups if using creamed corn
    • 3 teaspoons ground cumin
    • 2 teaspoons chili powder
    • 1/2 teaspoon garlic powder*
    • 1/2 teaspoon onion powder*
    • 1 teaspoon kosher salt

    *Substitute 1 chopped yellow onion and 4 cloves of garlic finely chopped

    • 1 jalapeno pepper seeded and veined, finely diced (optional)

    Toppings

    • shredded cheddar or jack cheese
    • diced avocado
    • sour cream
    • cilantro or sliced green onions

    Instructions

    • *If using onions and garlic, on saute', add 1 tablespoon oil to Instant Pot. Add onions and garlic and saute' until soft. Proceed with recipe, omit garlic powder and onion powder
    • Place the chicken into the pressure cooker.
    • Pour in the beans, corn, chiles, and the broth. Then stir in the seasonings*
    • Cover with the lid and set valve to sealing position.
    • Cook on poultry setting for 15 minutes followed by a quick pressure release.
    • Shred the chicken with a fork and serve with desired toppings.
    • Can add additional seasonings if desired.
    • Garnish with toppings, serve immediately
    Instant Pot Easy Kheema Pulao (Spicy Indian Rice Dish)

    Instant Pot Easy Kheema Pulao (Spicy Indian Rice Dish)

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    Sometimes other events dominate your life for a bit…but I’m back!

    After weeks of knocking on doors to get out the vote, I was ready for some downtime.  I drove home from Bakersfield (four hours each way, ugh) and wanted to chill and enjoy some home cooked food.  As yummy as it is, (Wo)”Man”(me) cannot live on taqueria fare alone. I arrived home right around the dinner hour so I needed something quick and easy to make, but still comforting and delicious. I pulled out my Instant Pot, clicked on Ministry of Curry “Kheema Pulao” (think Indian version of a mixed rice dish) in my saved links, and voila’ 40 minutes later I was curled up on the couch, watching my favorite K-drama (Goblin), spooning hot, spicy pulao into my mouth.  Ahhh, my reward for doing my part to save Democracy…and that’s all I will say about that (thanks, Forrest).

    Kheema Pulao

    I love Biryani, a spicy Indian Rice dish that is both complex in flavor and in preparation. That means going to a restaurant and letting them make it for me. My job is to enjoy every bite. On the other hand, pulao is a simple version of a biryani, easily made at home and delicious.  Vegetables, ground meat, aromatics, and spices are sauteed, then rice is added along with water or stock. A touch of sweetness from the cinnamon and onions, spicy from the ginger, garlic, and chili, then finished with cilantro and lime.  Welcome to Flavortown.  So good.

    Kheema means minced or ground, in this recipe, ground chicken is used but you could use turkey or beef.  The flavors are infused into the meat and the ground chicken cooks quickly, win-win.  The rate-limiting step would be the time it takes for the rice to cook which, ta-da, is shortened by using your Instant Pot, PLUS the entire dish is done in one pot…no muss, no fuss, I’m doing the happy dance now.

    Saute’ ingredients in the pot.

     

    Add liquid and rice, cover, seal, set for 5 minutes, wait 5 minutes then quick release and done.  How easy is that?

    Kheema Pulao finish

    Garnish with cilantro and lime to make it pretty.

    Add this to your things to make in my Instant Pot.  Really.

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    Kheema Pulao

    A one pot meal made with long grain basmati rice cooked with ground chicken and a host of aromatics ginger, garlic, onions, bay leaves, black pepper, cumin seeds and cinnamon.  A flavor explosion. Adapted from Ministry of Curry
    Course Main Course
    Cuisine Indian
    Keyword Kheema Pulao
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4 people
    Calories 422kcal

    Ingredients

    • 2 tablespoons ghee
    • 1 teaspoon shah jeera or cumin seeds
    • ½ teaspoon black peppercorns
    • 2 inch cinnamon stick
    • 2 bay leaves
    • 1 medium onion thinly sliced
    • 1 teaspoon ginger grated
    • 1 teaspoon garlic grated
    • 1 pound ground chicken can use , beef or turkey
    • 1 tomato, diced
    • 1 teaspoon red chili powder
    • ¼ teaspoon turmeric
    • Handful of mint leaves chopped
    • 2 teaspoon kosher salt
    • 1 cup long grain Basmati rice
    • 1 ½ cups water

    Garnish

    • 1 lime
    • ½ cup cilantro chopped
    • 1 teaspoon black pepper freshly ground

    Instructions

    • Set the Instant Pot to sauté(more) mode and heat ghee. Add cumin seeds, black peppercorn, cinnamon and bay leaves. Saute for 30 seconds.
    • Add onions and sauté for 5-8 minutes or until the onions start to brown. Add ginger, garlic and chicken. Sauté, breaking the chicken and browning it for a minute. Add tomatoes, red chili powder, turmeric, mint leaves, and salt. Mix well.
    • Add rice and water. Gently mix making sure all the rice is under the liquids. Close the Instant Pot lid with pressure valve to sealing. Cook on Manual /Pressure cook (Hi) 5 mins with 5 min NPR.
    • Open the Instant Pot and gently fluff the top rice (Note, if the rice looks uncooked on the top, just mix it with the rice under and close the Instant Pot for 5 minutes)
    • If rice seems a little wet, let it sit for a couple of minutes, top open.
    • Add lime juice, cilantro and black pepper. Turn the Instant Pot off and take the insert out so the rice does not overcook or get mushy. Enjoy hot.