Author: unitedhands777

Do you remember Campbell’s Scotch Broth Soup? You know, that flavor and the chewy Barley in it? This Soup is much more hearty and more concentrated than the canned, and so flavorful…Good ol comfort food.
You can make this all in one day if you want but I do it in two.
You can make your own Chicken Broth and You can also cut most of the Meat off the Bones if you want to before roasting the Lamb. You will just need to season it and Sauté it before adding it to the Soup so that you get all the flavor that you can from that Meat.
It’s important to note that if your Lamb ends up being a bit tough, no worries…simply toss it in and cook along with the Veggies for the 4 min at the final cook.

FIRST DAY:
MAKE THE BROTH .
FOR THE BROTH:

Oven 375°.
1-2 Lamb Shanks …. season well with Slap ya mama or Johnnies Seasoning Salt or equivalent like Lowery’s.
1 Carrot chopped into large pieces.
1 onion chopped into 1/8.
1 Celery Stalk chopped into large pieces.
6 c Chicken Broth for the Instant Pot ( hold aside for after Veggies are Roasted)

Season Veggies and drizzle with EVOO . Place in Roasting Pan and Place into the Oven for an hour.
Remove roasted Meat and cut the main Meat off the Bones and set that aside.

Add the roasted Veggies and Bones into the Instant Pot with the 6 c of Chicken Broth.
Set the Lid onto the Pot and set the time to Hi Pressure and for 2 hrs. Allow at least 20 min NPR.
Pick the Meat off the Bones and then discard them along with any sacrificial Veggies that you are not keeping from when you made the Broth. (you can keep them though, if you want them in the soup they may just disappear).
Check the Meat for toughness, if it is a little tough, then you will want to toss it back in the Pot along with the fresh Veggies to cook rather than hold it out to add at the end. If it’s tender, then there is no need to run it through the Pressure cooker the second time, So at this point, decide weather or not to add the Meat to your final cook along WITH New Veggies, or if you will hold it out until after the Soup is done. You will use this Broth plus 2 more c Chicken Broth (8 c total) in the Soup, because your flavor is coming from this Bone Broth.
Pour Broth into a refrigerator container and use it next day to make the Soup. Remove the Fat after it sets in the Refrigerator overnight.

NOTE: (If you using Raw Lamb, then quickly Sauté it in a couple of TBSP in EVOO. Then add the seared Meat to the IP with the rest of the Ingredients to the Pot. Veggies will be soft like Canned.

FOR THE SOUP:
1 lb seasoned and pre cooked Lamb Meat from above, cut into 1/2” squares.
Set aside to add in after the Soup is cooked unless it is tough, if it’s tough then just add it back into the IP with the new Veggies to cook. OR (1 lb raw, seasoned Meat cut up into 3/4” squares). See NOTE below
2 cups diced Onion…..(about 1 large Sweet Onion)
3 carrots chopped into 1/2” pieces (1 1/-2 cups).
2 ribs celery Chopped into 1/2” pieces
1 c peas (frozen works) optional.
1 large clove Garlic minced.
1/2 tsp Italian seasoning.
1/4 Tsp of Rosemary.
1/2 tsp Salt or more, adjust after tasting soup.
1/2 tsp Pepper, adjust to more after soup is done.
1/2-3/4 c Barley (You can pre cook the Barley if you want, in its own water or broth or just add 2 c more Broth, as suggested below….as stated 8c total). Remember, it will keep swelling even after the soup is done, so cook it first if you want.
8 c Regular Chicken Broth (2 c will be soaked into the Barley If you didn’t pre cook it). You are using 6 cups of this for the Lamb Bone Broth. (From the First day Above)
1 bay leaf.
2 Tbsp Costco’s Better than Bullion Chicken (save for the end if needed)

Optional:
1 chopped Potato

SECOND DAY:
Make sure to remove the Fat from the Broth before adding it to the IP.
Add all ingredients into the IP except for the cooked Lamb (unless it is a bit tough), the Peas, and Better than Bullion.
Press Soup, Pressure cook or Manual and adjust time to 10 min. Keep in mind that this much Soup will also be cooking on the way up to pressure.
When the Pot beeps, Wait 2-3 min and then do a CR (Controlled Release.. tap tap tap until you know that it won’t spit)
Add the Peas and the chopped Meat (unless the meat is in the pot already). Taste the Soup and add more Salt and Pepper if needed or at this time add the Costco’s Better than Bullion Chicken, for even more flavor. Let the Peas and Meat heat up in the hot broth for a few min before serving.
The longer the Soup sets, the more liquid the Barley will absorb.
Serve with a piece of Buttered Bread, a Biscuit or piece of Cornbread.

If you are using precooked Lamb then add your chopped Lamb to the soup and heat it up for 5 minutes. Enjoy.

SHRIMP N GRITS….Shrimp (and Pork Gravy) over Grits.
serves 2-3

Instant Pot and (PIP Grits) pot in pot style. Use 5 minute Quick Grits.

For the Gravy:

1/2 lb. chopped Pork

3/4 c frozen Okra

1/2 Onion chopped …about 1 c.

1/2 Green Pepper chopped Or Sweet Mini Peppers. About 1 c.

1 c chopped Celery

3 small Caprici tomatoes (about 1 1/2 diameter) chopped…about 1 c.

3 cloves garlic minced

1/2 tsp, oregano or Italian season.

1 tsp johnnies seasoning* Or equivalent

1 tsp slap ya mamma (more if ya like more kick. You can always add more later)

1 c Chicken Broth (or 1 1/2 Tbsp Costco’s Better than Bullion with 1 c water)

2 cups frozen White Gulf Shrimp ….SET ASIDE DONT WORRY, they will cook really fast. About 2 min.

For the ROUIX: you need this to thicken the gravy.

1/4 c Flour

1/4 c Butter

*Optional: 4 oz Crimini Mushrooms sliced.

FOR THE GRITS:

3/4 c Quaker 5 minute Grits

2 3/4c Chicken Broth, (Pork Broth works too…) OR 1 tbsp Costco’s Better than Bullion Chicken with 2 3/4 c water.
You can always add more Better than Bullion later.

1/4 tsp Johnnies seasoning, or for more kick, use Slap Ya Mamma.

DIRECTIONS:

Make Roux Ahead of time, or if you are in a pinch for time, just brown 4 tbsp butter and 4 tbsp flour slowly in a fry pan. Careful not to burn.

Sauté the Pork in EVOO, add seasonings…(I use a fry pan to get it done quick). Add the Pork to the IP, then add everything else for the Pork Gravy including the Roux, just spooned on top. DO NOT STIR.

Add a long legged Trivet or Lotus Steamer on top of the pork gravy mixture. Gravy will come through the lotus steamer. (you will set your grits on the trivet in their bowl)

So…For the Grits…use a stainless steel mixing bowl and add the Grits, Broth, and Seasoning salt.

Put the bowl of Grits on the Lotus Steamer or Trivet in the IP.
Put the Lid on the IP, and the vent to sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for 10-15 min, until the pin drops.

Turn pot off and back on to Saute, adjust to MORE.

Carefully remove Grits and steamer. Stir the Grits and add more hot water and seasoning if desired. Set aside.

Stir and Taste the Gravy and add more seasoning if needed. When the Gravy barely comes up to a Simmer and is bubbly, Toss the Shrimp in, some may still be partially frozen. Cook till Shrimp just start to turn white. You are looking for a Capital “C” shape. When you have a tight “C” shape they are getting over cooked, and they will keep cooking after they turn color. They will finish fast. Turn the pot off immediately. You may even want to pull it.
Serve over the Grits.