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Pressure Cooker Beef Stew

Ingredients

  • 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

Method

  1. 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.
  2. Add more oil to pressure cooker and heat until smoking. Add onions and garlic and cook until softened, about 5 minutes.
  3. Store in tomato paste and thyme, cook until fragrant, about 30 seconds.
  4. Stir in flour and cook for 1 minute.
  5. Whisk in wine, scraping up any browned bits and smoothing out any lumps. Reduce slightly, about 1 minute.
  6. Stir in remaining ingredients (less parsley) and beef.
  7. Bring to a boil with the lid off.
  8. Cook under pressure for 30 minutes.
  9. Let set for 15 minutes, release pressure.
  10. Add parsley, remove bay leaves (if possible).

Lasagna

Ingredients

  • 1 lb sweet Italian sausage
  • 3/4 lb lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic
  • 1 28 oz can crushed tomatoes
  • 2 6 oz cans tomato paste
  • 2 6.5 oz cans tomato sauce
  • .5 cup water
  • 2 tbsp white sugar (optional?)
  • 1.5 tsp tried basil leaves
  • 1 tsp Italian seasoning
  • 1 tbsp salt
  • .25 tsp ground black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • .5 tsp salt
  • 1 lb sliced mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Method

  1. In dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tbsp salt, pepper, and 2 tbsp parsley. Simmer, covered, for 1.5 hours, stirring occasionally.
  3. Cook lasagna noodles for 8-10 minutes, drain and rinse with cold water.
  4. Mix ricotta, egg, 2 tbsp parsley, and .5 tsp salt.
  5. Preheat oven to 375F.
  6. In the 9×13″ ceramic baking dish:
    1. Spread 1.5 cups of meat sauce.
    2. Layer 6 noodles.
    3. Spread half the ricotta mixture.
    4. Top with a third of the mozzarella slices.
    5. Spread 1.5 cups of meat sauce.
    6. Sprinkle .25 cup Parmesan cheese.
    7. Repeat layers, top with remaining mozzarella and Parmesan cheese.
  7. Cover with release foil.
  8. Bake 25 minutes.
  9. Remove foil, bake 25 additional minutes.
  10. Cool 15 minutes before cutting.

Basic Roux

For thickening stuff

1 TBSP Butter

2 TBSP Flour

1 cup Broth

Pressure Cooker Asian Chicken

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons ginger
  • 2 tablespoons garlic
  • 1 teaspoon ground black pepper
  • 1 (20 ounce) can crushed pineapple
  • 1 cup chicken stock
  • 2 tablespoons sesame oil
  • 3 lbs boneless, skinless chicken thighs
  • Cornstarch slurry to thicken sauce

Method

  1. Combine brown sugar, soy sauce, cider vinegar, ginger, garlic, pepper, crushed pineapple with juice, chicken stock, and sesame oil in a bowl and stir until brown sugar is dissolved.
  2. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat.
  3. Cook for 20 minutes. Release pressure immediately.
  4. Using a slotted spoon, remove chicken and pineapple. Boil sauce in pressure cooker, adding slurry until desired thickness.

Indian Rice Pilaf

Ingredients

  • 1/4 cup water
  • 1 14.5 ounce can chicken broth
  • 1 cup long grain rice
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon paprika
  • 2 pinches ground gloves
  • 1 small onion, coarsely chopped

Method

  1. Bring water and chicken broth to a boil.
  2. Add remaining ingredients, cover, and cook until rice is tender (20-25 minutes).

Chicken Makhani (Indian Butter Chicken)

Ingredients

Sauce

  • Peanut oil
  • 1 shallot, finely chopped
  • 1/4 onion, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup half & half
  • 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper

Chicken

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 teaspoon garam masala
  • 1 pinch cayenne pepper
  • 1 tablespoon cornstarch
  • Splash of white wine (for deglazing pan)

Method

  1. Heat oil in large saucepan over medium high heat. Saute shallot and onion until soft and translucent.
  2. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook, stirring, for 1 minute.
  3. Add tomato puree and cook for 2 minutes, stirring constantly.
  4. Stir in half and half and yogurt. Reduce to low and simmer for 10 minutes, stirring frequently.
  5. Season with salt and pepper, remove from heat, set aside.
  6. Heat oil in skillet and cook chicken until browned.
  7. Season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfulls of sauce and simmer until liquid is reduced.
  8. Deglaze pan with white wine and stir until alcohol is burned off.
  9. Mix cornstarch in small scoop of sauce, add to skillet with remainder of sauce and thicken 5-10 minutes.

Chocolate Cake

https://www.chefsteps.com/activities/ultimate-chocolate-cake

Cupcake notes:

Baking time: 20-22 mins

Fill cupcake paper with 40g of batter… I used the ¼ cup measuring cup filled about three quarters full.

When I stored them in a tupperware container, the cupcake wrappers all popped off overnight. Probably because it’s such a moist cake.