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Having a problem popping corn in the IP
it’s Absolutely crucial to use FRESH Popcorn like Orville Redenbacher’s
Turn pot to Sauté, wait till the Pot says Hot, immediately pour a couple Tbsp of Oil in the pot, then immediately pour the popcorn into the oil and jiggle the pot without lifting it out. Occasionally shake the whole pot a little to make the corns fall to the bottom to stay hot .
This isn’t the traditional fried Rellenos, nor is it cornbread, and it’s not tamales either, unique in its own right, packed with flavor, leftovers reheated in the microwave on defrost for a minute, even better. Serve as is, or with Salsa, Queso sauce or Chili.
7 Aneheim Peppers or Poblanos or Hatch..Blistered under the Broiler for 5 min per side and sweated in a gallon baggie for 15 min, then peeled, sliced down the Middle and Carefully de seeded.
7 chunks of Oaxaca cheese. 3/4” X 1/2” thick.
2/3 c Flour
1/3 c Masa Harina
1 tsp Baking Powder
1 Tsp Salt,
1 tsp Chili Powder (add a few shakes of Cayenne if you like Kick.)
1 tsp Cumin
1/2 tsp Garlic, granular or Powder.
3 Egg Yolks
4 egg Whites Stiffly Beaten with 1/4 Tsp Cream of Tartar
1-2 Tbsp Melted Lard
1 c Buttermilk
1 1/2 c. Mexican Cheese blend
OPTIONAL: add Fresh 1” pieces of Okra.
Preheat the Oven to 375°
Mix the flour and other dry ingredients together. Set aside, mix the Buttermilk, eggs and lard together and set aside while you whisk the egg whites to stiff peaks.
Spray a metal 9×13 metal cake pan with pam, and if you followed the directions on the peppers they should be peeled, slit and filled with pieces of theOaxaca Cheese.
Pour all of the wet ingredients into the dry, and stir quickly with a fork or rubber spatula to blend well but don’t over mix, it will start to react so don’t over do it, carefully fold all of the egg whites into the batter. Now pour half of the batter in the bottom or the pan and gently and quickly spread around evenly, now lay the Stuffed Peppers evenly on the batter, then pour the rest over the top of the peppers and smooth out evenly. Move fast and get it into the Oven. The position of the rack is the second from the bottom position in the Breville.
Bake for 20 min, take it out and add the Mexican blend Cheese on top. Bake for another 10 minutes.
375° 20 min put cheese on and do 10 min more.
I use my Meat Grinder to make these delicious tender Meatballs , but you can use pre ground. If You do use PreGround meat your Meatballs will hold their shape a little better than mine. Serve them with my fresh made Marinara Sauce.. also listed below. Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil IP
Or, for that Cream Sauce Craving, make an Alfredo Mushroom Sauce for them . Recipe below, Scroll to the bottom. Or maybe even For those Swedish Meatballs use this Mushroom Cream Sauce
To make these without having to grind op your own meat, just use pre ground and chop the veggies really fine .
INGREDIENTS:
1 1/2 lbs ground Pork
1 1/2 lbs ground Chuck.
5 mini Sweet Peppers ( or 1 Serrano or 1 Jalapeño, your choice) chopped fine.
5-6 cloves garlic minced
1 c very finely chopped Vidallia Onion.
3 pieces of toast crumbled.
1/2 -1 tsp Salt.
1/2 tsp Pepper.
1/2-3/4 c Parmesean Cheese.
1 1/2 tsp Italian seasoning.
2 Tbsp Worchestershire Sauce.
A few shakes of Fish sauce (about 1/4 tsp).
2 eggs beaten.
2 Tbsp Mustard.
1/4 c EVOO for cooking
I use a food processor to save time, toss in the garlic and pulse til the garlic is finely minced . Then rough chopped the Onion and toss it in the Food Processor as well and pulse until the onion is finely chopped.
In a separate bowl, Break up the meats and Gently and loosely mix them together with all ingredients just until mixed. Over mixing the meat makes it tough.
Refrigerate for about an Hour if you have time, it will make forming them easier.
Using a Spoon, get enough meat mixture to make a ball a little larger than the size that your middle finger tip and thumb tip almost touching each other makes. (Leave about 1/4-1/2” gap between them. Yup that size. Remember they will shrink as they cook).
Set the balls in the frig as you cook them 6 or 8 at a time or so.
preheat a Frying pan to Med to Med Hi, and when it’s hot, pour in 1/4 c EVOO. Then add 6 Meatballs, gently and carefully into the hot oil. Try not to deform them.
Let the Meatballs cook for a couple minutes and then turn them to another side and repeat til they are cooked through. About 8 min.
As the Balls finish cooking in the pan, remove them to a paper towel and set aside. Add a new batch of raw Meatballs, and cook them. Repeat until all have finished cooking.. you can keep them warm in an oven.
Serve with your favorite Pre-Made Red Sauce, or my Homemade Marinara sauce. Recipe in files. See pic at the bottom.
For Basic Alfredo Sauce,
1 c heavy whipping cream.
6 Tbsp butter.
2 cloves Garlic minced.
1 c Parmesean
Using a smaller frying pan or sauce pan, on medium, melt the butter and add the garlic, sauté for about 30 seconds before adding the Cream. Stir well to heat through, add the Parmesean cheese and mix well. Do not boil.
What a simple and delicious snack if you are fortunate enough to have access to fresh, raw Peanuts. I’ll never forget the first time that I saw and tasted this treat. We were returning a rental car to the airport in Texas and we stopped at a little gas station to fill up. I went into the little store to get some snacks for the plane, saw them in a soup pot and I scratched my head and thought, “What in the world?”? Just had to try them! They were messy and slurpy, soupy good and the peanuts were soft, salty and a bit spicy, pretty much just like my homemade Pinto beans. (Recipe in the files) What a treat, so now I cook them the same way that I do my pinto beans except that I use more salt. The water has to be salty to penetrate the peanuts.
Boiled Peanuts, a southern tradition usually takes all day to cook right, but the Instant Pot makes this deliciousness happen in just a few hours. (2 hrs plus some NPR time.).
1-24 oz pack of fresh Raw Peanuts cleaned and washed
9 c Water
1 regular sized sweet onion, rough chopped
6 cloves Garlic, rough chopped
1/4 c SEA Salt (yes 1/4 CUP) needs to be salty . If using regular Salt..taste after 3 Tbsp. It needs to taste like SALTY Sea Water.
1 Tbsp Oregano
1 Tbsp cumin
1 Tbsp Chili Powder
1 Tsp Red Pepper Flakes
1 Tbsp Evoo or 2 slices Bacon chopped
Make sure Peanuts are sorted and washed.
Dump Peanuts and all other ingredients into the pot.
Invert a lotus steamer and push it down on them…see pic, to hold the peanuts under the liquid, and weigh it down with a measuring cup full of water, or find something heavy. Put the lid on and set the time for 2 hours on HI pressure. Allow 20 min NPR.
Open the lid, remove the weight and steamer, stir the Peanuts into the juice. Dish some up in a Bowl and get a little of the broth. Get a couple of Napkins! Careful, they are hot, you may want to cool them to touch before eating. Pick one up with your fingers and suck the juice out of it then bite down gently to pop it open, then squeeze with your fingers to open. ENJOY! Uh….you got something on yo face?.
I’m adding several of my recipes at the bottom that are common trouble makers for others but the methods are the Key to success.
Also, am adding the Link to my PIP tips. PIP Pot In Pot Tips, Reasons, methods and uses.
land one more tip… About the 2 cup rule IP Tip:
It does appear that some of the newer models of Instant Pot Have more sensitive sensors. But I wonder something. Do you get the notice with just water? Answer…Not usually.
First thing of note, is to Never Ever (even though some of the older recipes may suggest it, but the IPs have changed and they just cant deal with it. I think that they heat up faster which isnt good for “cream of” soups.
These are some reasons for the Burn notice, and ways to avoid it.
Sometimes, if you have used the Pot for cooking something else, you may want to rinse the Lid and ring in Cold Water before putting it back on the Pot because that puts the Ring back into shape so that it will allow the Pot to Seal normally and quickly.
Of course, stating the Obvious, if you have the type that is a manually operating VENT, make sure that it is turned to the “Sealing” Position. If it is the Auto Seal model, it will Seal on its own.
Secondly, check the position of your Ring before putting the Lid on. It needs to straddle the Metal Ring, run your Finger around it to be sure it is seated in the Lid well before putting it on the Pot. Occasionally they will become loose and will need replacing.. try freezing for half hour if you develop a problem with it and replace as necessary.. an improperly fitting Sealing Ring can cause Steam to come out the sides of the Lid. Not normal and can run the Pot out of Water causing the “BURN”.
While I have had the “Burn” notice on One or Two of my Many Pots, (10 ish over the years) I don’t get them. Is it the way I COOK? Hmmm, something to think about.
You may have heard of layering right? Also having “enough Water or clear liquid”.. (meaning brat diet clear).. not to worry, the boiling action in the Pot will mix your sauces in. But after it seals. It’s still boiling inside, put your ear to down close to it.. after the Pin pops up, you will hear it.
However, there may be more to it than that.
My key is a combination of all of them.: The Steam, the Liquid, along with the Veggies that I call Water Veggies, creates liquid….the Meat will create liquid too. Another key issue is that even if you do it all right, and you have a lot of meat or weight on the top of these Water Veggies, the Weight sometimes pushes the Veggies onto the Bottom causing some to Scorch. The FIX for this is to use a long legged trivet set down into the Veggies and place the Meat on top of that.
Many times you will end up with a lot of Liquid in the Pot after they cook down, so figuring out how much Liquid is just enough to still allow the Pin to pop up in a normal amount of time (10 ish min) before the Water runs out from the boil is key. Note… Organic raised Meat does not give off as much liquid as non Organic, so you will need more upfront liquid in the Pot. Make sense.?
At first, while your getting used to what the Pot does, put the 1 c clear liquid in for the 6 q pot and 1 1/2 c. in the 8 q.
Putting too much water in in the beginning, along with Veggies that specifically create Liquid when cooked (Mushrooms, Onions, Cabbage, leafy Veggies, Celery, etc…. ) can create Soup when you don’t want soup .
“TO STIR OR NOT TO STIR”. Items like Gravy Packets, Dressing Packets, Spaghetti Sauces or other Thick Sauces, and “Cream of” Soups all have thickening agents and since you cannot stir while the pot is cooking, these and some other things should go under the “add on top and DO NOT STIR” category. Stir these Trouble making Stinkers in after. ?
So……LIQUID, CLEAN BOTTOM, LAYERING, AND COOK TIME.
About the LIQUID… what about the “2 cup rule”.?
First off, there are a couple of manuals out there and one of them is flat wrong. It will make soup out of your food. I for one don’t always want SOUP. See below pics:
I hope this can help some of you with your “BURN” notices.
some Folks think that it’s because there is not enough clear liquids OR just bad recipes, but it isn’t always the case.
About the Clean Bottom. ….This is very important. Since the heat sensor is in the middle of the heat plate in the bottom on the Base, it is designed to gauge the temperature of the stainless pot and it’s contents. The sensor constantly measures the temperature and it will click power on and off accordingly in order to maintain its heat, just like stove top cooking does…example would be, medium setting. The unit stays at an even temp at medium heat clicking off and on to achieve medium. Same with the pot.
We all know that one of the saftey features of the IP is to prevent overheating. If there is any food burnt or stuck to the bottom of the stainless steel Pot, basically coating it, this interferes with the heat sensor readings. It actually adds thickness to the pot and then makes the Sensor think that it is too hot and the burn notice will kick in, often times shutting the Pot OFF.
It is also critical to deglaze the Pots bttom BEFORE putting the lid on. This gives it the best chance of making it to pressure before the BURN notice kicks on. When the pot is on HI pressure, it kicks into full gear, Hi boil, forcing it to come to pressure.
There are also times when the Burn notice will appear, (where scortching is borderline) and the pot will correct itself and continue the count down regardless, but it may still have a little bit of scorching on the bottom, which may come up and mix in after the food has set for a few minutes after cooking. Not always undesirable. Sometimes I just ignore it, and turn a Timer on IF that Pin is up. I will put the time to 30 min because most things are done by then.
If you are not using a lot of liquid in the IP to create the Steam, then it’s a race, of calculating if you will have just enough Liquid in the Veggies that will sweat out and fast enough to create the Steam, breaking down the Veggies further and fast enough to pop the Pin up without burning or scorching first. Your Meat also adds Liquid as it cooks, so eventually you will know that for example… Chicken, usually will create at least 1/4-1/2 c Liquid on top of the Liquid that you add to the pot to cook it with. You may start with 1 c Broth or Water and end up with 1 1/4- 1 1/2 c Liquid when it’s done. (Organic won’t do this. It doesn’t give up as much as regular store bought, because Liquid is added to theirs)…..So in a dish with…let’s pick Chicken and Rice together, your Rice takes 1 c rice to 1 c water, your Chicken adds 1/4 to 1/2 so your Rice will be absorbing 1 c. This leaves the Chicken Liquid, adding 1/4 c to your Liquid. Your Onions and Celery also add Liquid, so all of this will make for soggy Rice, so unless you adjust your amount of liquid that you add, you could end up with sog…. but you still need at least that 1 c liquid to get the pot to come to pressure. Right? This is where you count on the veggies giving up some of their Liquid and the Chiicken to give up some of its before it seals, thus the race is on. For this, I usually subtract 1 tbsp water from my cup of liquid……Hopefully it will seal before boiling away too much Steam which reduces the amount of Liquid needed to seal that Pot. Sometimes you get the Burn notice anyway and it will fix itself if the Cook Time is set to like 4 min, counting on about 25 min for NPR to finish cooking the Meat. Works for me every time…I never have rubber Chicken and it is always done. Check out my Chicken Cacciatore recipe. Chicken Cacciatore IP.
also check out my rice-a-roni recipe with or without chicken. Rice a Roni IP with or without Chicken.
And then there is the famous “Stroganoff”. Stroganoff IP. Here is another Delicious and Successful Recipe that could give the “sensitive Pot” the Burn notice, but as long as it is After the pin goes up then leave it go to continue cooking for 4 min and allow for the full NPR time on the Recipe. Braised Pork Thai style. Now this one is typically served in a Hot Pot style Ceramic Bowl, and the Rice, like with the perfect Paella, is Purposely encouraged to be a bit crunchy on the Bottom. The trick in the IP is not too much, if at all. Braised Pork Thai Style with Calrose Rice. IP
The bottom Picture is an example of the amount of Broth is created by all of the Veggies added for Pot Roast, using very little Liquid in the Pot to start with. I ONLY ADDED 1/2-3/4 c of Liquid to begin with, so almost all it comes from the Veggies and the Meat itself.
Cube Steak or Swiss steak IP
Here is the recipe for my Pot Roast in the pic below with the cream and mushrooms below.. another pic is just the Broth created from the Roast and Veggies.
#3 pot roast With Mushrooms and Cream
Oven 325°
It will cook for 2-3 Hours.
You may also be interested in My other Chili or Corn Bread Recipes. Links here.
Chili with PIP Corn Dog Bread IP.
Chili Easy IP.
Chili IP..includes 2 recipes….2nd one includes Oven Roasted Pork.
Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
INGREDIENTS:
1 1/2 lb Chuck Roast cut into 1/2” cubes.
4-5 nice hefty Short ribs well seasoned with Johnnies Seasoning salt or equivalent. Or you can just salt and Pepper.
1 1/2 c Beef Broth (Perfect use for leftover Pot Roast juice, in my case I used frozen Braised Short rib juice).
1 Onion chopped.
1/2 c dehydrated peppers (Or 1 green pepper and 1 red Bell)
6 cloves Garlic.
1 Aneheim and or 5 sweet mini Peppers.
1/2- 1 Serrano or Jalapeño chopped fine.
2 -3 Tbsp Chili Powder ( 2 to start).
3 Tbsp Cumin.
1 tsp Oregano
1/4 c Tomato Powder. … or 1/2 c Tomato Paste.
1 tsp Salt.
1 Tbsp Sugar
2 Tbsp EVOO
GARNISH:
Scallions,
Cheese.
Sour Cream
DIRECTIONS:
Set the Oven to 325° You will turn it down to 300° after an hour…. Or be prepared to cook stove top.
For Stove top cooking you will just turn this to Simmer lowest setting and let it cook for 2-3 hours. Stirring occasionally.
To save time, I use a Cuisinart food processor to mince the Garlic first and then add rough chopped Onion and Peppers.
Have a 2.5 qt Dutch Oven ready to use. Use a frying pan on Medium HI, add EVOO and sear the Ribs until brown on all sides. Remove them from the pan and set aside when they are Brown.
This is where you can use the Dutch Oven, but it’s easier to just brown all Meat in the Frying Pan so that is what I do, so add the Chuck to the Frying Pan in and sear that up until brown. Preheat the Dutch oven to Med Hi while the Chuck finishes cooking Pour the Browned Chuck into the Dutch Oven. Add Onion, Garlic and Fresh Peppers. Sauté for a minute and toss in the rest of the ingredients except for the tomato powder or paste.
Nestle the Ribs down into the mixture.
Now add the Tomato Powder or Paste to the top and very lightly stir it under the surface just to get it added so it’s not laying on top.
Put the lid on and set the Dutch oven on the bottom rack of the Breville or Oven and let it cook for 1 hour and then turn the Oven down to 300° to finish cooking for the rest of the time. At 2 hrs, check for doneness. You may want to go the full 3 hrs.
If it’s a bit thin for your taste when it’s done, then just turn the pot off and back on to Sauté, and reduce it down for a few min.
Serve with grated Cheese, Scallions, and Sour Cream.
I made the wrappers from unbleached wheat flour but they can be made from rice flour as well. There are recipes on line.
1 recipe of wrappers as follows: or You can just use store bought.
Wrappers:
2 1/4 c flour unbleached AP
1 c hot …not boiling Water
3 Tbsp Corn Starch
1/2 tsp Salt
I use a food processor with my dough blade on it
pour flour salt and Corn Starch in the processor, pulse it a few times to mix ingredients together. While processor is running, slowly add all the water. Let the processor run until the dough forms a ball, stop, scrape sides, process again for about 1 minute. Dough should be handleable, not sticky. If sticky, add a couple more Tbsp Flour and knead it in . . Sprinkle surface with a lil flour, …if you don’t have a cutter, then roll dough into a snake and cut pieces the size of walnuts off. Roll into circles.
if you do have a cutter, flour surface lightly and Roll out the dough. ….cut the circles with a tool or do 3” circles with a biscuit cutter.
Filling:
1 Lb ground pork or Sausage
1/2 c shredded carrot
1/2 c shredded Celery
1/2 c finely shredded Cabbage, (Napa is ok too)
2 Tbsp Scallion chopped fine
2 Tbsp Cilantro finely chopped
1 Tbsp Minced Garlic
1 tsp minced Ginger
1 tsp Sesame Oil
1 tsp Yoshidas or Hawaiian BBQ sauce (similar)
Gyoza sauce for serving.
You can get store bought but, I like to make a sauce mixing sweet chili sauce and Yoshidas teriyaki sauce for dipping, add plum sauce to it if you like or even Thai Chili paste.
Mix the Filling. Take out about 1 Tbsp and microwave it for about 30 seconds, let cool and taste. Now is the time to add more of this or that if you like but be careful with more veggies because the liquid in them comes out when you fry them.
Take one wrapper, and shape it into about a 3” circle…dampen the entire edge all the way around. (Not too wet). Use a rounded tsp of filling and place it in the middle of the wrapper. Fold it up like a purse and pinch the edges gently I use a fold and pinch, fold and pinch method. It takes practice and mine aren’t always pretty? The little maker doesn’t work that well on fresh made but may for store bought. I freeze these flat on a cookie sheet and then add store them in a plastic baggie, and just take out what I need.
I fry the first freshly made batch in a few Tbsp of vegetable oil on medium for about 3 min on each side. serve them with your favorite Gyoza sauce or Yoshidas mixed with a bit of sesame oil and Thai chili hot sauce if you want some kick.
To fry frozen Gyoza, heat frying pan to Med Hi and add about 1/4” of vegetable oil to the pan, let it heat til it shimmers, drop one tiny drop of water into the oil and if it splatters or sizzles , your oil is ready. Drop the Gyoza, 6 at a time into the oil and fry for about 3-4 min on each side. Drain on paper towel before serving, repeat until they are all done.
For dumplings in broth, I just put some in boiling broth. The frozen Gyoza will cool the water to a simmer. Let it simmer very gently for about 10 minutes until they are cooked through. Don’t boil or they will fall apart.
I think that everyone dreads the Stinky ring. Right.
Some people even have separate rings for savory, and for sweet.
When the Instant Pot pressurizes, the molecules of the food that you are cooking become trapped in the silicone ring as it expands under pressure and stay trapped as it cools, so it only stands to reason that the way to get the smell out is to re expand the ring with fresh, clean food. Rice does the trick.
Some people offer ideas to remove the smell such as setting it in the sun. Which works, but if you don’t have time to wait all day, or if you live in the Pacific Northwest where sun is not always available there is another solution….
Make some Rice! Yes Rice. Oatmeal Works too. Rice is more forgiving because it’s ok if it tastes a tad bit savory, which we don’t notice most of the time… (Sometimes it takes two batches), it not only takes out the smell, but it also refreshes the color. ?
This delicious and satisfying Breakfast Casserole is a meal in and of itself. But, you can also serve it up with slices of Avocado, Cottage Cottage, Tomatoes. More suggestions in the Optional comments.
1/2 of a 2.4 oz carton Hash browns, (Or 1- 1.2oz ) Reconstituted… Makes about 1 1/2 cups packed.
8-10 Beaten Jumbo Eggs . (12 regular large)
1 1/2 c Cheese grated. (I use cojack)
1 c Heavy whipping Cream
8 precooked Sausage links, cut up.
4-6 slices Chopped and pre cooked Bacon
2 c Bread cubes. (Brioche is perfect for this)
6 Tbsp melted Butter
1 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Pepper
2 Tbsp or 1 small green onion chopped
Optional: 1 tsp Tabasco or Red Pepper flakes, chopped Tomatoes, Avocado, cooked Mushrooms… etc
also for toppings if you want, you could use Sour Cream and chopped Scallions, or Salsa etc…use your imagination.
Preheat the Oven to 350°
Mix the beaten Eggs, Cream, Cheese, ….everything except the meats…in a bowl. Set aside.
I used a stainless steel skillet, but you can use any Oven Proof Frying Pan that fits in the oven.
I also had raw bacon to fry up so I did it first. I turned the heat off….Keep the grease in the pan and add the butter and sausage. Tip the pan to coat the sides with the grease. The heat will melt the Butter. Pour all the egg mixture into the skillet . Place into the Oven for about 20-30 min, just until set in the middle. Remove from oven and let cool for a couple of minutes. Loosen the casserole from the sides of the pan as you serve.
This is a quick 3 part process. Not quite “throw it in and walk away”, but close to it. Compared to stove top Risotto this is a snap!
The Old Bay seasoning adds a tad bit of kick to take it up a notch. I can feel the spice a bit but, my husband still adds hot Sauce. Arborio rice makes this one happen.
You may also be interested in my Risotto with Broccoli and Mushrooms…link here. Risotto with Broccoli & Mushroom. IP
Serves 2 large servings with some leftovers
1-16 oz Bag of raw Frozen Shrimp (I use peel-ON Shrimp) You will need to partially thaw them in cold water just until they are peel-able and partly thawed. It’s ok if they thaw before you put them in but they need to be really cold because they cook fast. ( 3-5 min).
1 c onion Chopped into small pieces
3 cups Chopped Broccoli (smaller pieces).
1 c Arborio Rice.
2 Tbsp Garlic.
2 Tbsp Costco’s Better than Bullion Chicken and 2 3/4-3 c water (or 2 3/4- 3 c Chicken Broth + 1/4 tsp Salt and 1/4 tsp sugar) 3 cups makes it creamier.
3/4 stick Butter.
1 Tbsp Evoo.
1 tsp Old Bay seasoning (more if you like it more spicy but it has salt in it so adjust elsewhere for salt if you use more)
Optional: 1/2 c Parmesean to be stirred in at the end.
Hot peppers ? for garnish if you like heat .
Turn Pot to Sauté Low, (Low prevents browning Butter and Rice on the bottom) and toss in the EVOO and Butter, let it melt, then stir before adding the Onion and Garlic. Stir around for a few seconds and let them cook for about 2-3 minutes then throw in the Arborio Rice .
Stir a few times and let set and sizzle for about 2-3 minutes. Add the Old Bay and Then the water/broth/ bullion and deglaze any brown that may have formed on the bottom.
Set time for 4 min/ 10 min NPR. While it’s cooking
Turn the Pot off and Back onto Saute..
Stir Risotto, add Broccoli and stir It in… put the lid on for a 3 minutes, and let it set to cook a bit. You may have to toggle between sauté and off so that the rice doesn’t burn. Do this next part fast so that not too much steam escapes….Take the lid off quickly and stir the Risotto, then add the Shrimp and bury them Deep into the Rice and Broccoli . Put the lid back on and turn the pot completely off. You will have to toggle between off and on to sauté again, turning it back on and then off a couple of times. Leave the Shrimp to cook for 3 minutes. Stir again and bury any undone Shrimp… It will still be bubbling. Once the Shrimp are all done, Open the lid and add Parmesan Cheese if your using it. Stir once more scraping the bottom to get any browning rice off.
Serve up and enjoy.
