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Category: General Recipes
General Recipes include those that do not need to be done using a special cooking tool like the Instant Pot or Breville Oven. They are usually stovetop or oven baked.
Switch it up, use what ever you want in here it’s just a start even add pecans, almonds, pine nuts. Use this one for Zucchini Boats too!
1 or 2 nice sized summer squash OR Zucchini. depending on size. 1/2 lb Hamburger. 1/2 lb Sausage. 1 Onion chopped fine. 3 cloves minced Garlic. 6 Criminis Mushrooms Squash Meat from the Squash 3 Broccoli branches or Brocolini (or asparagus) cut into 1” pieces 3 Roma Tomatoes chopped. Fresh Basil (a few leaves ) chopped finely Parmesan cheese add some to the recipe and garnish with it. 1 Tbsp corn starch 1 Tbsp water….slurry to thicken. Or use Costco’s better than bullion chicken, (it has less sodium) and water for the liquid. EVOO. Salt and Pepper .
Very carefully cut out the middle of the Squash, (using a grape fruit knife helps a ton). Dice it into 1/2” pieces. In a frying pan, brown the meats, in a couple Tbsp of Evoo, drain if needed leaving 2-3 Tbsp of grease in the pan. Add the Onion, Garlic and Mushrooms. Sauté for a couple minutes, and then toss in the rest of the ingredients Except the cheese, (Not the squash halves either ?? taste and adjust spices to taste. Turn burner down to warm….Stirring occasionally. Make sure that the Squash and Broccoli gets cooked, but not mushy. Add the slurry if needed to thicken the juice created by the veggies. It helps to hold it all together. Sauté for a minute or two. Then keep hot. Drizzle Evoo over the squash halves, sprinkle with salt and pepper, and microwave them for 2 minutes. Take them out and put on a cookie sheet , fill with the hot filling and top with cheese. If you want, pop it in the oven under broil for A minute….careful don’t burn it. Kick it up a notch ..for those who like it.Add Red Pepper flakes or hot sauce to serve.
I recently found Almond Flour Tortillas that work well in this for the lower Carb crowd. Use what ever Tortillas suit Your tastes you can use Corn or other Gluten free Tortillas to change it up as well. You can change this Recipe up in so many ways, use pulled Pork, Shredded Beef, Shredded or chopped Chicken. It all has to be precooked though. I recently made it from Leftover Pork Tenderloin Taco meat and added a can of Black Beans and a cup of cooked Rice. (Last Pics). Just make sure your filling isn’t too dry.
The Original Recipe was given to me many many years ago from my Sister, I have made many versions of it over close to 40 yrs now.
Use this same process for Enchilada Pie and switch up with Chicken or Pork or both. See the pulled Pork in the last 3 photos.
For Enchilada Pie, dip your fried tortillas in enchalada sauce and serve with the sauce instead of Salsa. For Burrito Pie made in a Spring form Pan either for the IP or Oven see Below.
Preheat oven to 350°
INGREDIENTS FOR THE FILLING: 6-8 …8” Flour Tortillas Or Burrito Size if you cut want to cut them down. 1 lb Hamburger. 1 Finley chopped Onion about 1 1/2 cups. 3 cloves Garlic minced. 1 tsp Cumin. 1 tsp Oregano or Italian seasoning. 1 1/2 tsp Chili powder. 1 reg can Refried beans OR 1 can Black Beans 1 c Salsa Salt and pepper to taste Flour Tortillas lightly fried in oil, but you can use corn or the blended ones. 2 c Mexican cheese blend. Divided into 3 1-4 oz can chopped green chili peppers.
DIRECTIONS: Lightly fry the Tortillas …but not too crisp. Unless you cut them to your pans size. Set aside and keep warm. Brown and Drain Hamburger, add Onion and Garlic and sauté til translucent. Add Spices Salsa and Beans. Keep filling Hot. For Oven …..Grease a 9x 13 Pan, I like butter for more flavor. Add layer of Tortillas to the greased Pan. Spread 1/2 of the cooked meat mixture, then Sprinkle 1/3 of the Cheese and then lay down more Tortillas. Repeat with Meat and Cheese, then top with more Tortillas and then the last of the Cheese. Bake in 350° oven for about 15-20 min. Until Hot and Bubbly and Cheese is Melted. This is one of the best ways I think .
Stock photoThis is what the Filling looks like when all mixed up. Burger, Onion, salsa, garlic, refried Beans etc.Start the Pie with a fried Tortilla on the Bottom and add about 1/2 INCH of the meat filling, then Cheese,….repeat until you finish with a Tortilla on top and then more Cheese…cover securely with Foil.
FOR THE IP, line the bottom of a spring form pan that will fit the IP. Line the Bottom with Parchment Paper unless you have a leak proof Pan like I do. Spray the Sides of the Pan. Put 1 fried Tortilla down into the bottom. Spoon 1/2 inch thick layer of Meat Filling, sprinkle with Cheese…. Repeat with another Tortilla, Filling, Cheese, etc…. and top with Tortillas and Cheese. I used 5 tortillas. Spray Foil and cover tightly. Pour 1 c water in the inner Pot, use a long handled Trivet and lower the Pie down into the Pot on the Trivet. Set manual for 20 min, and when it beeps, leave it to do 10 min NPR (natural pressure release) . It will be 150° Cheese will be melted.(. if you want it hotter I suggest 25 min cook time with 10 min npr) Lift out and serve quickly. hint….a serrated knife works best. Gentle quick sawing motion rather than pushing down. While it’s cooking prep your Garnishes
This is what it comes out likeTa da!??This one was a Pulled Pork and Homemade Beans Version and Baked in the Breville . I only used 4 tortillas this time. For this filling, I just added my thawed pulled pork and thawed leftover beans and 1/2 c Salsa! Then 4 cooked tortillas and cheese. Put it together, popped it in the preheated oven. How ez can that be. It only took a little over about 1/2 hr…start to finish.Soooooo Good!This one was also Pulled pork …just before I doctored it up and added my lettuce and condiments.Another pulled pork fillingThis one was made in the Griswold chicken fry pan and baked in the Breville toaster Oven.
This was about 3 c leftover Pork Tenderloin Taco Meat, from Taco Salad, Link here .. Taco Salad. a can of Black Beans..juice included , about 1 c Rice. Cheese. Etc.
Chili. The pic above is of the chili but COLD. I didn’t get a hot Fresh one. It has more liquid than appears when heated. I have used Poblano, Anaheim, Jalapeño Peppers and Cayenne, for flavor and spice. Assuming your using Dry Beans 1/2 lb each. For the Beans…recommend soaking overnight, otherwise some will float to the surface and will not get done. Or you can invert a lotus steamer to hold them down while cooking. Rinse and pick rocks out. In a bowl, put Beans in the pot and cover with water by 3″. Soak overnight. Drain and rinse beans and add enough water to cover by 2″ water. Add enough salt to make the water taste like seawater. OR, You can use the fast soak method as well. Simply bring the water and beans To a boil (nothing else added at this time) And then turn off and let them set 10 min, until they start to swell and wrinkle, pour water off and add fresh clean water and cover by 2” of water add the following:
Lid on, vent to Sealing, and hit beans… and then 15 min. Allow for full 30 min NPR. QR the rest. Drain Beans and Reserve liquid. While the beans cook…About the peppers… I always chop up the maximum amount and add about 2/3 of what I think I need for sautéing and then add the rest if not spicy enough. I also taste the sauce and add more spices if I want.
MEAT SAUCE :
( You can hold this aside….. And then cook it in the Instant Pot Along with the beans, or you can do it in a separate pot, then add to drained beans). Chop up a 2-3 lb beef roast. You can add some pork shoulder or sausage if you want as well.
3/4 c red wine. 1 c beef broth (or 1/2 beef broth and 1/2 bean broth) 1 1/2 chopped large walla walla onions. 6 cloves garlic. 2-3 chopped jalapeños (depending on how hot you want it). 1-2 chopped Serrano. 1 chopped poblano. 3 chopped Aneheims. 1 Tbsp chili powder, 1 Tbsp oregano. 2 tsp cumin. 1 can stewed tomatoes. 1/2 can tomato paste. 1 can tomato sauce. 1 /4 cup catsup. Or a couple Tbsp vinegar and 1 Tbsp sugar.
In the Instant Pot, add the meat and sauté in a couple Tbsp EVOO until nice and brown. Add Onion Garlic and saute for a minute, add peppers, then add everything else In layers, ending with the Tomatoes, Beans, Tomato Sauce and Paste, and catsup on top, do not stir. turn pot off. Put the Lid on, vent to Sealing, set time….on Manual, Pressure cook, or Beans and 15 min, with 10 min NPR. Open the lid, and at this point, You may want to turn the pot off and back on to reduce excess liquid. Don’t stir yet.
**** if you are doing the sauce in a stove top pot, brown Meat and add Onion and Garlic. Add the rest of the ingredients, add 4 cups broth in stead of 1, and bring to a boil and simmer for 30-45 min.
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CHILI… 2 day or IP (You can use the IP to make the beans). I made this for a Chili cook off so it makes over a gallon. I dry rubbed Pork Butt, and refrigerated it overnight while the beans soaked. Soak beans overnight before starting. See recipe below:
This recipe has you preparing several things at one time so prepare to be in the kitchen for quite awhile. 1 5 lb Pork shoulder…rub and refrigerate over night to blend flavors in then put in roasting pan and cover and cook in oven @ 350*for 2 1/2 hrs. Then 200* for 1 hr. When roast is done set meat aside to rest till handleable. It should be finger tearable. Save juice for sauce. When cool enough to handle, Tear pork into about 1″ chunks. Set it aside. While roast is cooking:
Chili Sauce:
FLAME ROAST AND sweat and DESKIN peppers: see directions below
4- Anaheim’s- large-chopped. 2- Poblano’s – large-chopped. 3- Jalapeño’s- 3″ -diced. 6- Serrano’s- 3″ sliced. 6- tomatillos, chopped. 2-Onions, chopped. 8-garlic cloves, chopped. 1 Tbsp Cumin. 1 Tbsp Chili powder. 2 tsp Oregano. 2 tsp italian seasoning. 2 tsp Ground coriander. About 20 pepermill turns of Pepper. 1 Tbsp Paprika. 1 lg can- crushed Tomatoes See directions below.
Beans:
These beans are made with all pintos and the recipe below
2 lbs or mixed pintos and small kidney beans. 1 cooked Ham hock. 3 Bay leaves 1 tsp Italian season. 1 Tbsp oregano. Salt (enough to make water taste like sea water). Pepper about 20 pepermill turns. 1-2 tbsp olive oil. 1-onion rough chopped (1″pieces unseperated). 5-Garlic cloves ( rough chopped). 1 Tbsp Chili pwdr. 1/2 tsp Red cayenne pepper. 1 Tbsp Paprika
You can make pintos, black and mycobas if you want more than one kind. These have shredded pork shoulder in them.
See directions below.
For Chili SAUCE:
Make sure you fire roasted the peppers if you don’t have a gas stove do them in the oven under the broiler. On the gas stovetop you will need the fan on To blister them and then sweat them ( put in plastic bag or sealed container when hot to loosen skin) and peel all peppers first.
Sauté onion and garlic in olive oil. Add spices and canned tomatoes. Add some of the bean juice. Cook till bubbly and simmer for about 1/2 hr. Add peppers and simmer until peppers are done. When bean liquid is a little thick add it to the sauce. Drain the juice from the Roast into a pot. Add all of the juice to sauce and reduce for about 1/2 hr till a lil thick. In the morning, after Roast is in oven…..
Drain the pre soaked beans, rinse in cold water. use a number 8 size dutch oven or pot, and add beans then enough cold water to cover them by about 2 inches. Add bean recipe ingredients and heat on high till boiling, then simmer and cook till beans are tender but not squishy. about 1 1/2- 2 hrs. Remove beans and set aside. Reduce bean liquid. ***NOTE (If you want to skip the longer stove top Bean process, they can be done in the IP.. just add all of the ingredients for the Beans to the pot and hit Beans and adjust to 35 min). When Chili Sauce is done, add Beans and torn Pork and heat just till bubbly and simmer for about 10 minutes, and turn off and let set to combine flavors. Enjoy or refrigerate over night for blending of flavors. Take out enough to eat and keep the rest in frig.
There are several ways to make this…. You can use the Jarred Sauce in the recipe or you can use your own Marinara Sauce, or Look up my Marinara Sauce in the files. Another way to make this is to use up your leftover Chicken Caccitore Sauce. See recipe here. I reduce it before making Cioppino with it. https://www.homemakergeek.com/chicken-cacciatore-ip/
1 small pkg of Seafood Medley (or part of a big Costco bag or even a few of your favorites in separate bags like Cod, Scallops, Shrimp, Muscles, Clams, Calamari, Crab, Octopus) your choice. 1 Fresh Salmon fillet cut into 2”x 1” segments 1 Frozen Sea Bass fillet (needs thawing in the frig for 1 day) or you can substitute white fish cut up 1 cod or Halibut fillet cut into 2”x 1” strips. 1 small bottle or 8 oz. Chardonnay White wine. 1 large Walla Walla Sweet Onion chopped into finer pieces, about 1/4” 6 cloves garlic minced 6 Tbsp butter 1 jar spaghetti sauce. 2 Tbsp Costco (lower sodium) Better than Bullion Chicken 1 c Clam Juice (or 1 Small bottle) 1 Bay leaf 1 tsp Basil (or 1 Tbsp fresh chopped ). 3 Tbsp chopped Cilantro. 1 tbsp fresh lemon juice
*Mushrooms if desired (sauté them in a couple tbsp butter, and add to the sauce after you have it assembled.)
Parmesan for garnish 1 Lemon cut into wedges. 2 chopped Scallions. A few sprigs of fresh Basil.
Defrost all seafood. Drain well set aside and Reserve liquor (juice from the seafood) Pour the liquor into a sauce pan and turn to med hi heat. Reduce liquor until a bit thick. Set aside. In a large skillet that can hold everything, melt the butter and Sauté onions a couple of minutes, then add garlic. Sauté till translucent. Add the wine, and all other ingredients except for the seafood and garnish. Bring to a boil and turn down to simmer. Simmer uncovered for about 15 min to reduce and to blend flavors. Last… add the fish and let cook for a minute and then add the rest…all seafood, cover and let seafood barely simmer/cook for about 3-5 min until the seafood is almost done. Watch closely at this point, as the seafood can over cook quickly. For the Seafood, Salmon is done when just past raw looking, and Shrimp are done when they just turn pink. Pull Cioppino off the heat and serve with bread sticks or garlic bread. The Greek bread is great with this…in the files. Serve with lemon wedges on the side and Parmesan .
This time I couldn’t find a bag of Medley so I bought separate choice seafoods ….no clams this time.
6 cups Bone Broth. (Important because this is a richer Broth with more flavor). 2 tbsp lower sodium Better than Bullion Chicken, Costco s. 2 tsp better than bullion mushroom. 1/2 sweet Vidallia type Onion. 2 Carrots . About 2 1/2 c 2 large Celery stalks. 1 clove Garlic minced. 1 c cut Green Beans. 1/2 tsp Italian Seasoning. 1 Roma Tomato
Hold next ingredients out till the soup is cooked (like your gonna have it right.???♀️ But if you dont have the alfredo Pappardelle you can substitute leftover rice or just cooked noodles). 1 cup Leftover Butter Beans and juice ( or use what you have…Black Beans or Pintos would work too). 1/2 chicken. 1 cup chopped leftover Pappardelle Noodles with alfredo sauce.
Put everything except the last 3 things in the pot and push soup. 10 min. QR and then add the leftovers. Turn the pot off and back on to saute and heat the Chicken and Noodles and Butter Beans. Bon Apatite ?.
1 bag Split Green Peas sorted, washed and rinsed (about 2 cups or 1 lb).
5 cups chicken broth (Or 2 Tbsp Costco’s Better than Bullion Chicken and water)
1 bay leaf
Cayanne or Red Pepper flakes to taste.
If your using Frozen Hocks, you may want to use 1 c water from the recipe and pre cook them in the IP For 10 min with QR before adding the rest of the ingredients.
Toss Onion, Garlic in the pot, add Ham Bone or Hocks, then the Peas and All the rest of the ingredients. Don’t Stir. Lid on, Set time for 10 Min, then 10 min NPR due to chance of foaming. remove Ham Bone or Hocks. Fish out any bones that fell in. Chop the ham up and remove meat from the Bones. Return meat to the Pot and stir in. Serve up? and enjoy.
This is what it looks like as soon as the lid is openedAfter stirring
Preheat oven to 375° Or even I save my stir fry leftovers. I make sure to cool them down and put the leftover Stir Fry away right away into the Refrigerator. Use with in a few (2-3 days) You will need about 3 cups worth of leftover Veggies and Meats. Pics show different Batches below. I suggest Making only enough to feed you and your Family one Meal of this. Because it doesn’t freeze well as the Ingredients have been pre cooked once and will then be cooked again. From a Food Safety Perspective, that’s it. I personally discard the Leftovers unless the Gravy has been made fresh.
3 cups leftover stir fry. meat cut small. I make Pork, Chicken or Beef. 6-8 beaten eggs. 1 Tbsp Oyster sauce. 3 shakes Fish Sauce. 1/8 tsp 1 Tbsp Flour 1 tsp Baking powder. 1 tsp Sesame Oil. 1 tsp of Simply Asia Sweet Ginger Garlic seasoning
FFOR THE ALMOND SAUCE: Not lower Carb so go easy if your watching them.
INGREDIENTS for the Sauce: 3 c Chicken Broth or 3 c water and 3 Tbsp Reduced Sodium Better than Bullion Chicken. 1/2 tsp Sesame oil. 1/2 tsp Almond extract. Slurry of 1/4 c Corn Starch and 1/4 c Water. OPTIONAL: 1 Tbsp Lemon Juice.
Preheat the Oven You can use a Preheated Cast Iron Pan, or a Frying Pan. just put them in about 5-10 min before your ready with the Foo. Add a tsp of Sesame Oil and swish it around just before you add the Mixture. Spray any Oven safe Dish with Baking Spray .. a Souffle Dish, or Cassarole Dish, or even a Toaster Oven sized Broiler Pan. In a good sized Bowl, mix the Flour and Baking Powder together and sprinkle over the leftover Stir Fry . Add the rest of the Ingredients, and mix well but quickly so that you don’t flatten the Baking Powder. Pour into sprayed or Preheated Pan. If you use a preheated Pan it shortens the cook time. Place in the Oven on the Middle Rack …Breville Toaster Oven goes more towards the bottom.
Bake for 15-20 min and check for doneness. The Breville will take longer. Especially if you use a Cassarole Dish. When it’s done it will be Golden on top or just slightly puffy, and either a knife comes out clean or there is no jiggle in the center.
MAKE THE SAUCE: While the Egg Foo Young is Baking, get a medium sized Sauce Pan and add to it
Using ingredients from above 3 cups of chicken broth or I use Reduced Sodium better than Bullion Chicken because I can make it more concentrated. So that would be 3 c water and 3 Tbsp of the Costco better than bullion because it has less sodium in it. You can add more later if you want Slurry of 4 Tbsp Corn Starch and 3 level Tbsp Better than Bullion Chicken 1/2 tsp Almond Extract 1/2 tsp Sesame oil
Make the sauce by heating the Broth and sesame oil first and slowly adding just enough of the slurry to thicken the sauce to your desired consistency, then add the Almond Extract.
Adjust the taste to your liking. When you do taste it don’t double dip or the saliva on the spoon can break the sauce. I add more of one or the other to get the taste I’m looking for.
This Sauce was BTB Chicken, Water, Sesame Oil, Corn Starch and Almond Extract.Simply Asia Sweet Ginger Garlic and Eggs
For this Sauce, I used Turkey Gravy, water, corn starch, BTB chicken, sesame oil, & almond extract.
Leftover Brussel Sprouts, Sesame Oil and Simply Asia
Leftover Turkey Roast
Leftover Stir Fry
Bean Sprouts
Eggs
Corn Starch, it’s actually easier to mix it with a little water before adding it to the eggs .
Preheated Cast Iron Pan with a little Sesame oil swished around the Bottom before filling.
Sauce makings
Leftover Gravy for the Sauce BEFORE mixing and Cooking in a Sauce Pan.
This recipe was my moms and her moms before her. Over 100? yrs old… That is why it says things like 150 hand strokes. And to be honest, it turns out good that way? . I also think they didn’t sift the flour. Flour was different back then.
Oven 350° 1 1/4 c Flour (don’t sift. Use the dipping method). 3/4 c Sugar. 3/4 tsp Baking Soda. 1 tsp Ginger. 1/2 tsp Cloves. 1/2 tsp Cinnamon. 1/2 tsp Salt. 1/4 c Shortning/ Margarine (I use BUTTER ) SOFT. 1/2 c Molasses. 1/2 c Sour milk or Buttermilk (To make sour milk use 1 Tbsp vinegar or lemon Juice and fill to 1/2 c with Milk. Let set 5-10 min for it to work). 1 Egg
Preheat Oven Sift dry ingredients into bowl, drop in butter. Add sour milk, and Molasses. Beat by hand 150 strokes or by mixer for 1 1/2 min.
Add the eggs and beat for another 1 1/2 min or 150 strokes by hand.
I wrote this from moms recipe in 1980! And the recipe was old then.
Grease and Flour 8×8 pan. Pour batter in the Pan and Bake at 350° For 30-35 min or till done…springs back up when you touch and press with your finger…another way to tell is that it will seperate from the sides of the pan, or knife inserted in the center comes out clean.
Note: Another way to make the cake is to beat butter, molasses, and sugar first and then add dry ing alternately with milk.
For a double recipe bake at 350° for a lititle longer. (40-50 min)serve with whipped cream, Ice cream or cooked frosting, Recipe in files.
This can be made ahead and assembled right before serving or an hour before. Serves 8 with leftovers.
1/2 Cucumber, chopped into bite sized pieces 1/2 Red Pepper, chopped into 1/2” chunks 1/2 Yellow Pepper, chopped into 1/2” chunks. 1/2 Orange Pepper, chopped Into 1/2” chunks 1/2 head Broccoli tops. Chopped into bite size pieces 2 scallions, chopped 1 can Olives cut in half. 1/2 Purple Onion, chopped 1/2 Summer Squash, sliced 2 cups Roma or beefstake Tomatoes. 2 stalks Celery, sliced 1 large Carrot sliced thin. 1/4-1/2 c grated Parmesean Cheese. Paul Newman’s “Cesar Salad dressing”. 8-12 oz pkg spiral and colored Pasta Noodles …cooked in 2 c water for 4 min in the IP .( Drain and rinse in cold water.)
*Crimini mushrooms sliced if desired, also chopped up Salami, pepperoni or Ham can be added for variation.
Note * Keep in mind that the rule of thumb with pasta cooked in the IP, is 4 oz noodles to 1 cup of water or liquid so if you want less pasta, then do less water in accordance to how much pasta you do. for more pasta in it use the whole pkg .
Pour 2 cups water in the IP, add the noodles, add 1 tbsp oil or Butter.
Lid on, vent to sealing, set manual to 4 min.
Do a QR or CR (Controlled release) if it starts to spit on release.
When the noodles are done pull the pot and run cold water in it from the sink faucet to cool the noodles faster, drain them really well and set aside?
Meanwhile, use more or less of the veggies, your preference. The list of ingredients is suggestions. Cut all the veggies including tomatoes and cucumbers into 1/2” chunks, no need to peel cucumbers unless the skin is tough then I rough peel it (leaving some peel on.) save the other veggie halves for veggie n pork, (I’ll make that recipe, and put it in the files)
Assemble salad, sprinkle with Parmesan, stir and pour 3/4 of the bottle of the dressing on an hour before serving. Stir gently. Stir before serving.
This delicious Soup is one of our favorites, and probably one of the fastest and easiest that I have made. Here is the link to my Greek Bread that is what we drove with it. I guess the one hour fast roll recipe would work well for the sticks if ya have time. Greek Bread Breville or oven.
1- 1/2 lbs Sweet Spicy Italian sausage (mild can be used as well) Optional….3 pieces of Bacon chopped. 1 onion chopped 1/3“ to 1/4” pieces. 3 cloves Garlic minced. 4 white Potatoes finely sliced in food processor or mandolin..they should be almost see through and ply-able ), you could even run the onion through the same blade if you want. 5 big leaves of Kale chopped into about 1-2” pieces. (Or 1 1/2 5 Oz bags) 6 cups Chicken broth. Bone broth works just as well. 1 1/2 cup Heavy Cream 2 Tbsp low sodium Better than Bullion Chicken flavor . Salt and Pepper to taste….(go easy on the salt because bacon and sausage and broth have salt). Pinch of Nutmeg (only a small pinch because nutmeg takes over really fast and flavor comes out when it’s heated)
Garnish: Parmesan cheese or grated Parmigiano/Reggiano Cheese (Deli or fresh grated is best )
Serve with hot Sauce or Red Pepper Flakes.
While you can use the IP to sauté your Meat, I use a good frying pan, just because it’s faster and more efficient. Break up Sausage and Bacon together and sauté til almost done and a little brown to give the soup more flavor. If you have used Bacon ….spoon off all but a couple of Tbsp fat, and reserve it in case you want to add some back in later. No When the sausage is done, deglaze the pan with a few Tbsp water. Add it to the Pot with the meat. Add all other ingredients as well as the Cream.
Put the Lid on. Set the time for 2 min. When it’s done allow for 5 min NPR. (natural pressure release) . Serve with Parmesan and hot sauce or flakes.
This is from a batch where I added the Bacon. I always sauté the meat before adding it to the Pot.
To simplify the process, I use a food Processor to chop the Garlic before adding the slicer for the Onions and then Potatoes.
Deglazing the pan is an important step?Always add the Meat on the Bottom first then layer the rest.Add sliced Potatoes onions and Garlic.This pic is from another batch. If you want, you can quickly sauté the onions and garlic, but it doesn’t make a lot of difference in the taste.Add the broth then the Cream on top.
