Author: unitedhands777

Save the Juice when your done and any leftover clams for Clam Chowder

Do not eat UNOPENED cooked CLAMS . Just saying.

5 lbs Fresh Farmed Live Littleneck Clams (we called them Steamers or Butter Clams)

6-8 Cloves Garlic Minced

1 Tbsp Costco’s Better than Bullion Chicken

1/2 c water

1 small single bottle Sutter Home Sauvignon Blanc, White wine, Or Champaign (About a cup)

2-3 Tbsp Fresh Squeezed Lemon Juice or real Lemon ?

1/2 tsp Italian seasoning

1 tsp Old Bay seasoning

1 stick Butter

1 Tbsp EVOO

Optional : 3-4 Campari Tomatoes quartered

Rinse Clams and put it them in a steam basket.

Add everything else to the pot. Turn it to Saute, let it come to a boil and boil for a couple min then carefully add the Clams. Cover with a clear glass lid. Or just set the lid on..You don’t want them to come to Pressure at all. You want to stay close, because you have to check on them. Watch for them to come to a boil and then it will only take a few min to pop them open. (5 ish min). Turn the pot off and serve immediately. Get some of the liquor. Serve with bread for sopping.

INGREDIENTS:
1-3 Lb Butterball Turkey Breast or White and Dark meat Roast (or equivalent)
2 c Chicken Broth.
1 Tbsp Mrs Dash Onion and Herb seasoning.
2 tsp Johnnies Seasoning Salt or equivilent.
1/2 tsp Italian seasoning.
1/2 tsp Rubbed Sage.
1/4 tsp Thyme.
1/4 tsp Rosemary

INGREDIENTS FOR THE SLURRY:
3-4 Tbsp Flour
1/4 c Half n Half
1/4 c water
Mix together and set aside,
Use most of it to thicken the Broth for Gravy. Use all if you decide to use the gravy package.

Make sure that your Keep Warm feature on the IP is turned ON. Remove Breast/Roast from package but leave the net on. If you can’t remove the Gravy packet, Run that part, just the Gravy packet under hot Water, just until you can get it off. (Just an FYI here.. not like I’m gonna do this but… I spoke to Butterball, and they say that if by chance you do forget, or just can’t remove it, then it is food safe so it can be cooked along with the Roast, in the Oven anyway.) Spritz the outside of the Roast with the EVOO. Sprinkle with Seasonings. Add the Chicken Broth to the Pot and put the trivet in.
Add the Breast/Roast to the Pot. Put the lid on and set to sealing. Set the time for 37 min, and allow 30min NPR. (pin will probably drop around 17-18 min in to the NPR, Don’t open the Lid yet.) When the NPR time is up, remove the Turkey and the trivet. At this point, I always check the temp… 165 is the done temp so I look for 155 or higher… so remove the net, cut through the Roast in half and check for doneness. If it isn’t quite there yet, dont Worry…..No need to Pressure up again in fact that is not good for the Roast. Remember that the liquid is almost boiling hot, so put both pieces, flat side down into the Broth, put the Lid on and let it set for a few min. Turn the Pot Off and then back ON to Sauté for about 2 min… (but DONT Forget it☺️) let it barely come to a simmer and turn the Pot Off again and back on to Keep Warm. Prepare to make Gravy in the mean time. Remove the Turkey to a warmed plate and keep Warm.
If you want to make Gravy with the packet, turn the Pot off and onto Sauté Hi, then simply follow directions on the packet. Sometimes I use the Packet and add about 3 Tbsp of Flour, 1/4 c half n half and about 1/4 c water to make the Slurry. Add the Slurry to the hot Broth and stir with a whisk until it thickens well. Let the Gravy boil for a Minute after it thickens to cook thoroughly. *Another way to make a good, more Clear Slurry is to use 1 Tbsp Potato Starch to every cup of Broth. Stir with 1-2 Tbsp Water and Mix into the Broth… this one thickens on contact and doesn’t need to be cooked in. just heat it up enough to bring it back to HOT and serve .

You may want to see my Turkey Pot Pie from these Roasts here .Turkey Pot Pie from 3 lb Frozen Turkey Roast IP/Oven

I used leftover beans from the other night) recipe in files…OR you can use canned Beans and their juices or drain and replace it with broth. You will have to thicken the Chili after if you do this. If you want to make your own …click here ..Beans Pintos and others cooked In the IP.
You may also be interested in My IP Corn Bread as a side. Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
I also have a couple more Chili recipes, one with Corn dog bread.
Chili with PIP Corn Dog Bread IP
For ..NO BEAN Chili. Click link here.
Chili: made with Braised Short Ribs and Chuck. No Beans.. Breville or Stove top


INGREDIENTS:
1 c Beef Broth (Perfect use for leftover Pot Roast juice, in my case I used Braised Short rib juice).
1 lb Chuck Roast cut into 1/2” cubes.
3-4 cups home cooked Beans and Juice.
1 Onion chopped.
1/2 c dehydrated peppers (Or 1 green pepper and 1 red Bell)
6 cloves Garlic.
1 Aneheim.
1/2- 1 Serrano.
2 Tbsp Chili Powder.
1 Tbsp Cumin.
1 tsp Oregano if you are not using homemade beans.
1/4 c Tomato Powder Plus 1/2 c water. … or 1/2 c Tomato Paste.
1 tsp Salt.
1 Tbsp Sugar.
2 Tbsp EVOO.

GARNISH:
Scallions,
Cheese.
Sour Cream

DIRECTIONS:
Turn the Instant Pot to Saute and heat up for a minute. Brown meat in EVOO, add Onion Garlic and Fresh Peppers. Sauté for a minute and toss in the Dehydrated Peppers, Water and Broth. And then the rest of the ingredients, Beans last, don’t stir. Set the time for 4 min and then let it set to NPR for 30 min. Taste the Chili and add more seasoning if needed. If it’s a bit thin for your taste, 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 use the 8 q Duo Crisp. You can use the IP to Sear the meat in prior to cooking, but I use a frying pan for better sear and control.

6 Large Short ribs.
1 Onion Sliced thin.
2 ribs Celery chopped.
2 large Carrots chopped into 2” pieces.
1 Roma Tomato quartered.
4-5 cloves Garlic only smashed or crushed.
2 c Chicken Broth.
Montreal steak seasoning. Sprinkle all sides.
1/2-1 tsp Thyme.
1/2-1 tsp Rosemary.
1/4 tsp Fish Sauce.
1/2 of a Single serve sized bottle of Cab Sauv Red Wine.
2 Tbsp Evoo

Flour and Water or Milk for a slurry for the Gravy if you want Gravy

Take the Ribs out of their package and bring to room temperature, about an hour.

Season the Ribs on all sides with the Montreal or just course Salt and Pepper.
Using a large Frying Pan set to Med Hi, pour the EVOO in and add the Garlic to heat with the oil. Let it sizzle but don’t let it burn, then remove it from the Pan before it browns, and add it to the Veggies when you put them in the Pot.
Set 4 of the Ribs in the Pan carefully and sear all sides well. Remove them as they finish up. Add the last two as the others finish up searing.

While the Meat is searing, add the Chicken Broth to the Inner pot.
Chop and add the Veggies and all other Ingredients to the Inner Pot. When the Ribs are done searing nestle them down into the Veggies and Broth the best you can.
At this point, I add potatoes to the top if I want them.

Put the lid on and set to Sealing. Set the time for 30 min, and then let it NPR for 30 min. Turn the Pot off and back to Sauté Hi for the Gravy.
Remove the Ribs to a Plate and set aside to keep warm. Remove Veggies to a Bowl.
Make the Gravy by making a slurry of 1 Tbsp flour per each Cup of Broth For the amount of Gravy that you want.
If you don’t want a bucket of Gravy, then just pour off all of the Broth that you Dont want into a container to save for the next Pot Roast Broth or Soup and freeze that.. Say you want to Keep 3 c for Gravy.. leave 3 c in the Pot.
Use a small bowl to mix 3 Tbsp Flour and 1/2 c water or milk if you prefer, stir well and then drizzle that into the Broth while stirring the gravy with a Whisk. Let it come to a boil for a couple min to get the gravy cooked well. ..