Rob does something with chicken, rosemary, chicken broth, potatoes, and broccoli in the pressure cooker. It’s yummy.
Category Archives: Instant Pot
This is a good casual meal. It takes some effort, but not too much.
Total time: 2 hours, some down time
- 1 1/2 lbs Ground Beef
- 3 TBSP Whole Milk
- 1 TB Worcestershire sauce
- 1 clove Garlic, minced
- 1/3 cup Panko Breadcrumbs
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Paprika
- 1 TBSP Butter
- 8 oz Baby Portabella Mushrooms, sliced
- 1 med Onion, diced
- 2 cups Beef Broth
- 1 TBSP Tomato Paste
- 1 TBSP Dijon Mustard, or 1 tsp Ground Mustard
- 2 TBSP Minced Parsley
- 1 tsp Salt
- 1/2 tsp Thyme
- 1/2 tsp Black Pepper
- 2-3 TBSP Water
- 2-3 TBSP Corn Starch
Serve with any of the following:
- Egg Noodles
- In a medium bowl, add Ground Beef, Milk, Worcestershire, Garlic, Panko, Salt, Pepper, and Paprika. Mix well, by hand.
- Form six separate patties, and set aside.
- Chop Mushrooms and Onions. Set aside
- Make the gravy liquids. In a small/medium bowl, whisk together Beef Broth, Tomato Paste, Mustard, Parsley, Salt, Thyme, and Black Pepper.
- Turn the pressure cooker to Saute.
- Melt the butter. Then brown steak patties in batches. When browned, remove to a clean plate.
- After steaks are removed, add Mushrooms and Onion. Cook until softened, 2-5 minutes.
- Add in the Gravy Liquids and stir until well combined. Deglaze the bottom of the pot.
- Nestle the steaks into the gravy mixture. Close the pressure cooker and set the vent to seal. Set to: Manual, High, 15 minutes.
- Once pressure cooking complete, allow to natural pressure release for 15 minutes.
- After pressure release, remove steaks to a plate.
- Mix Cornstarch and Water in a separate bowl. Slowly add the mixture to the Gravy, whisk until thickened.
- 2 containers Pho broth (Big Y)
- Chuck roast (2-4 lbs)
- Matchstick carrots
- Chopped peanuts
- Rice (made with Pho broth, butter, ginger, etc).
- Cut roast into chunks. Marinate overnight in one container of broth. Sprinkle salt, pepper, ginger, cinnamon, etc.
- Pressure cook 30-40 minutes. Slow release.
- Remove meat and shred. Set aside. Separate fat from broth, return to pressure cooker.
- Add broccoli, pressure cook 2-3 minutes, quick release.
- Serve over rice with veggies and peanuts.
- 1 cup low sodium beef broth
- 1/2 cup reduced sodium soy sauce
- 1/2 cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger
- 1 teaspoon Sriracha, or more to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 3 lbs sirloin steak tips, cut into 1″ chunks
- 2 tablespoons (or more) cornstarch
- Sesame seeds
- Green onions, chopped
- Turn pressure cooker to saute. Add all ingredients up to steak tips. Allow to dissolve.
- Pressure cook 45 minutes. Shut off pressure cooker, allow to depressurize naturally.
- Add cornstarch/water mixture to thicken as desired over saute setting.
- Serve over rice with sesame seeds and green onions.
These tasty sandwiches are perfect for a low key dinner. Paired with french fries, or chips. Takes a bit longer than some other pressure cooker recipes, but is worth it! Recipe
Total cooking time: 2.5 hrs
- 2- 2.5 lb chuck roast
- 1 TBSP of vegetable oil
- 2 tsp of kosher salt
- freshly ground pepper to taste
- 1/2 tsp garlic powder
- 1 onion, sliced
- 1/2 cup red wine
- 1 14 oz can beef broth
- 1 dried bay leaf
- 6 hoagie rolls
- 3 TBSP butter, melted
- 1/4 tsp garlic powder
- kosher salt
- 6 slices provolone cheese
- Allow the roast rest at room temperature for at least 15 minutes before searing.
- Add vegetable oil to the Instant Pot and hit the sauté button.
- Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
- Using a pair on long heat-proof kitchen tongs, brown the roast on all sides in Instant Pot, then remove and set aside.
- Add onions to pot and sauté just until they start to soften.
- Add red wine to pot and let simmer until reduced by half.
- Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
- Once wine has reduced, add beef broth and bay leaf.
- Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
- Hit Meat/Stew function and increase time to 100 minutes.
- When done, turn to off then let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
- Remove lid and transfer roast to a serving plate and shred.
- Strain liquid through a fat strainer and serve warm for dipping sandwiches.
- Set oven to broil and place sandwich rolls on a baking sheet.
- Combine melted butter and pinch of kosher salt in a small bowl.
- Brush over rolls and toast about 2 minutes, just until gold brown.
- Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt about 30 sec -1 min
The way my son goes through yogurt, I would be surprised if we spent less than $100 a month on it… seriously. Between the two of us, we should just buy stock in Chobani, or figure out a way to make our own. When I saw that our new favorite kitchen toy, the Instant Pot, had a yogurt making function, I was intrigued. I decided to give it a whirl and see if I could make yogurt that a toddler yogurt connoisseur would love, and save a few bucks in the process. So here goes.
Things I learned real quick:
- There are 4 mandatory phases and 1 optional phase:
- Heating the milk: goal is temp of 180-183 F
- Must hit at least 180
- This takes 30 min-1hr
- Cooling the milk: goal is to get the temp down to 95-110 F
- Can be done using ice bath/water bath/ room air. I used water bath and it took 15ish mins
- Incubating: at the start of this is when you add your starter and basic flavors (sugar, honey, vanilla). Then it sits.
- Takes 4-10 hrs depending on your preferences. In general, longer incubation = thicker yogurt and more tart flavor
- Leave this to sit all day long or overnight
- Don’t touch the yogurt after this phase, even though it’s tempting!
- Setting: put your, covered, untouched incubated yogurt into the fridge. Then it sits, again.
- Again 4-10 hours
- If you incubated during the day, leave the yogurt in the fridge overnight, or vice versa if you incubated overnight.
- Straining: This is to make Greek yogurt.
- 2 hours is average, but some people like less or more. The longer the strain, the thicker the yogurt.
- Heating the milk: goal is temp of 180-183 F
- Get your supplies ready and very clean/ sterilized. You’ll need:
- Instant pot – this can be easily sterilized using the steam function on the IP
- A whisk
- A working, accurate meat thermometer (digital is best)
- Measuring spoons
- A measuring cup or small bowl (for tempering the starter)
- A fine mesh strainer (if straining it to make Greek style yogurt)
- Extra large coffee filters, or cheesecloth, or paper towels (if straining to make Greek style yogurt)
- Airtight storage containers
- Temperature is very important. The key to yogurt coming out well is hitting the right temperatures, hence the meat thermometer
- This takes a really long time. Start either early in the morning or later in the evening. The incubation period takes 8-10 hrs, and then it needs to “set” in the refrigerator for just about as long. Plus if you want to strain it, there is another 2-4 hrs.
- You can use any type of milk that you’d like, but whole milk will be the creamiest, skim the thinnest.
- Your starter yogurt can be either from store bought plain yogurt (just milk and live active cultures) or saved yogurt from your previous batch.
Instant Pot Yogurt
Total time: around 24hrs
- 1/2- 1 gallon of milk
- 2 heaping TBSP starter yogurt
- 1-2 tsp Vanilla extract (optional)
- 6-12 TBSP sugar (optional) OR Honey
- Sterilize your IP pot, then dry and put in the fridge/freezer for a few minutes to cool it down.
- Add milk to the pot. Hit the IP yogurt button. Then hit the adjust button until it says “boil”. Cover your pot and close the steam valve.
- This phase takes 30-45 mins. 2-3 times during this phase, remove the lid and whisk the milk.
- As soon as the boil phase is complete, whisk the milk (there will be hot spots), then check the temp. It should be 180-183 F. If it is not then either re-do the boil phase, or turn on the saute function. If using the saute function, you must constantly whisk the milk to prevent scorching.
- Once you hit the goal temp, remove the inner pot and place it in a sink of cool water.
- Allow the milk to cool to between 95-110 F. Whisk the milk prior to measuring the temperature as there will be hot spots.
- In your measuring cup or small bowl, combine your starter with some scoops of the warm milk. Whisk it together well. Hint: use the measuring spoon you used to get the starter to scoop out the warm milk.
- Add the starter mixture, vanilla, and sugar to the warm milk.
- Place the inner pot back into the IP. Cover the pot with the steam valve either open or closed. With the IP on the Yogurt function, hit adjust until the pot is at 8-10 hrs whatever you prefer. Leave your IP alone until it’s all done.
- When incubation is complete, DON’T TOUCH IT!, cover the inner pot with a lid (i used plastic wrap and a not perfectly fitting lid). Then place the pot undisturbed into the refrigerator. Leave it alone for another 8+ hours.
- After the set time, you can set up your strainer with coffee filter/paper towel/multiple layers of cheesecloth over a large bowl and scoop your yogurt over it. Place the bowl back in the fridge to allow the yogurt to filter for 1-4 hours depending on how thick you want the yogurt.
- 3lb boneless beef short ribs, trimmed into 1 inch pieces
- 2 onions, chopped
- 2 cloves garlic, chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/3 cup all-purpose flour
- 1 cup dry red wine
- 2 cups beef broth
- 1.5 pounds red potatoes, cut into 1 inch pieces
- Baby carrots (as tolerated)
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1/4 cup minced fresh parsley
- Pat beef dry and season with salt and pepper. Heat oil in pressure cooker on sauté and brown half of meet on all sides. Transfer to bowl.
- Add more oil to pressure cooker and heat until smoking. Add onions and garlic and cook until softened, about 5 minutes.
- Store in tomato paste and thyme, cook until fragrant, about 30 seconds.
- Stir in flour and cook for 1 minute.
- Whisk in wine, scraping up any browned bits and smoothing out any lumps. Reduce slightly, about 1 minute.
- Stir in remaining ingredients (less parsley) and beef.
- Bring to a boil with the lid off.
- Cook under pressure for 30 minutes.
- Let set for 15 minutes, release pressure.
- Add parsley, remove bay leaves (if possible).