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This pic is of the “Roasted Chicken” using the Duo Crisp 80 plus Air Fryer. Use the same recipe for seasonings and then to cook it, follow the Roasted instructions below.This is pressure cooked first. I switched the Duo Crisp lids out to the Air Fryer Lid and just browned it up 400° for about 5-10 min. If you are having issues with dry and rubbery Chicken maybe you would be interested in My Chicken tips. Chicken Tips
1 whole Fresh Chicken about 3-5 lbs
FOR THE OUTSIDE:
Mix together Johnnies Seasoning Salt or equivalent like Lowery’s. Mrs Dash Onion and Herb Seasoning.
FOR UNDER THE SKIN:
Mix together 1 1/2 Tbsp Butter,Ghee, or Olive oil. 1/2 Tsp Italian seasoning. 1/2 Tsp crushed Rosemary. 1/4 Tsp Rubbed Sage. 1/8 tsp Onion Powder. *OPTIONAL 1 clove minced Garlic
For the IP pressure cooking, Pour 2 cups water up in the IP. Put the Long handled trivet in the bottom, or if you don’t have one fashion a sling for the bird. Pull the giblets out of the cavity, and pat the Chicken dry. Mix your Herbs and butter Lifting the skin on the Breast, push your finger under the skin to create a pocket, and spoon 1/4 of the mixture under the Skin, Pat and press to disburse, do the same to the other side and then do the same on the lower part of the Breast near the cavity. Then Drizzle Chicken with EVOO front and back and sprinkle with the mixture of Seasoning salts and spices. Lower the Chicken into the Instant Pot, put the lid on and set the time for 15 min. When the cooking is done, let it NPR for 25 min, (even if the pin drops at 10-15 min). Take the Lid off and switch to the AF Lid. choose your Button…Set the Air Fry, Roast or Bake, and set the time… I always set it for extra time so that I don’t have to reset the thing each time I check on it. Lett it cook at 400° for 10 min .
Let rest for a few min before carving.
This is after Pressure cooking before putting it under the Air fry lid.This is after the Air fryer lid at 400° for a few minutes . after the Air Fry lid browned it up.
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TO OVEN ROAST IN THE DUO CRISP. This is for the 3-4 lb Chicken. Use the same Spices as listed above. Lower the Chicken in the pot with the long handled trivet,the same as you would above. Don’t add any water. put the Air Fryer lid on and set it to Roast and 45 min. After the time is up, check the temp in the Breast. It should be close to 155° . Put the lid back on and let it cook for a couple more min, 160° Carefully remove the Chicken from the Pot, let it set in a warm place, it will come up to 165°. Serve up and enjoy tender Juicer flavorful Roasted Chicken
This is a pic of the Roasted Chicken. Big diff right!
There isn’t a lot to say about how to make the best and most tender Chicken or Turkey Breasts in the IP, except that so many folks overcook them. In my case, I have learned that the shorter, up front cook time, coupled with the longer NPR time on the end of the cycle is what produces the best and most tender meats. This rule of thumb applies all across the board, be it Chicken, Turkey, Beef, Pork or even Fish. Check out my Chicken tips here.Chicken Tips . Here are a couple other Recipes. Chicken Cacciatore IP. Rice a Roni IP with or without Chicken
These Chicken Breasts were the Largest Chicken Breasts that I had ever seen, …over 1.25 LBs each, so I cooked them on purpose In the Instant Pot 8q Duo Crisp+ Air Fryer, pressure cooked on Hi Pressure for 5 min and 20 min NPR. And then did 5 min under the Air Fryer @ 400° .
2 large Chicken Breasts Bone in and Skin on. 1-2 tsp Seasonings 1 c Chicken Broth or water for the Liquid to bring the pot to pressure.
Mrs Dash Onion and Herb. Johnnies seasoning salt. Italian seasoning. Drizzle with Evoo, and sprinkle both sides fairly liberally with seasoning mixture. Add recommended liquid to the pot. Chicken Broth is a good replacement for Water. Place the Trivet into the Instant Pot and set the Breasts on the Trivet, bone side down. Put the lid on and set the time for 5 min, and then when the time is up, let it NPR for 20 min, even if the pin drops at 15. Check for doneness. If not quite there, turn the pot off and on again to Sauté, and put the lid on for a couple min.
this is my 8q IP for size comparison.
FOR ORGANIC Chicken Breasts:
Tender and juicy!
2 normal sized Organic boneless skinless Breasts
1 tsp regular Better than Bullion Chicken
1 c Water
1 tsp Johnnies seasoning or garlic and herb seasoning or 1/2 n 1/2 each.
Place seasoned Chicken on the trivet
Set the pot to Low Pressure and the time for 3 min. Allow 10 min NPR.
Open immediately and remove Chicken…the pin should have dropped before the NPR is up.
The first 5 pics are from one Batch. there are several ways to make this, just like any other Soup. ? have fun with your PHO.
You can use Chicken or Pork in place of Beef, but it has to be pre cooked for food safety reasons. Read through this Recipe first because the process goes pretty fast but it takes a bit of planning.
FOR THE BROTH:
I love to buy Chicken, Beef and Pork Bones and make the Broth the Day Before. To do this, I Season them with EVOO, Johnnies, ( or something like Lowery’s would work) Mrs Dash “Onion and Herb”, and if for some Kick, Slap Ya Mama Seasoning. Then I Oven Roast on 325° convect, for 40 min. Then I flip the Meat and Bones over, turn the Oven up to 340° convect, and add another 30 min. Check them… I still want some of the Meat Soft but it Should be crusty. Makes the Best Broth. Then I put the Bones into the 8q IP and add 6 cups Water. Put the Lid on and set the Time for 240 min. This gives me a really rich Broth for the PHO.
WHAT YOU WILL NEED. Your Choice of Sliced and prepared Meats. Beef, Chicken, Pork Or Shrimp or combo of all. Chicken and Pork need to be par Boiled and freshly done, they will Go into Hot Broth that will cook them more. Beef and Shrimp Should be Raw. 8-12 cups of Broth,….made from about 2 1/2 or more cups each of Pork, Chicken and Beef Broths. I have also saved my Pulled Pork Juice for this. ( the Pork Juice may be a bit Salty so taste it, go easy). Also, no problem using frozen Broths. [If you don’t have all of the above Broths, you can use 4 c ea of boxed Beef Broth and Boxed Chicken Broth.]. 2 Rocks of Sugar or 1 tsp sugar. 1 Star Anise 1 tsp Sesame oil. 2 slices Ginger …Silver Dollar sized Slices 1/4” thick 1 med sweet Onion sliced in 1/4” slices. 1 tsp Fish Sauce. Rice Noodles 1-14oz pkg of Pad Thai Noodles fresh or dry works OR 2-6 oz Packs of dry Mai Fun Rice noodles, to be cooked immediately before serving . (You can also get fresh noodles if you’d rather, from a International Market or use dry. ) Get the dry Noodles soaking for 10/15 min in cold water….before heating them in boiling Water to serve. Optional: 1 stick of Lemon Grass cut up.
FOR THE MEAT. Choose Meat for the Pho. Thinly sliced Raw Sirloin Roast works well for this You can choose a combination of meats for different Pho bowls. You can also add Shrimp. (Par boil when you do the noodles) (2 lbs of Meat total.if you have Meat eaters). 1-2 lbs thinly sliced Raw Sirloin Tip Roast Beef (Slightly frozen is way easier to cut.) OR you can use leftover roasted meats,…or Deli sliced Roast Beef, Chicken or Pork, or pre cooked Meatballs. (Meatballs and chunks of meats should be preheated..just sunk into the broth before putting them in your dish.)
FOR THE GARNISH:
1 large bunch Thai Basil rinsed, drained and patted dry, and cut into single serve pieces. 1-2 lbs Bean Sprouts Rinsed and patted dry. 8 oz Thinly sliced white Mushrooms. 2 Jalapeño sliced thin. 4 Scallions sliced into 1/4” pieces. 2 Limes cut into Wedges. 1 bunch Cilantro , washed and shaken then patted dry. Cut into 2” pieces.
*Optional, Precooked Bok Choy
Lay out all the Garnish in a small Casserole Dish to serve.
FOR THE SAUCE. 1/2 c Hoisin Sauce. 1/4 c Plumb Sauce. Thai Garlic Chili sauce 1-2 tsp Shriracha depending on how hot you want it. Adjust to taste. Mix sauce in a bowl and set aside.
DIRECTIONS:
I mentioned above to pre prep your Noodles and Sauce. Also have larger Pot full of Hot simmering Water in another IP or on the Stove…ready to dunk the Rice Noodles into for a couple or three of minutes, just prior to serving. These need to be served right away.
Lay your pre cooked Meats out in a Casserole Dish for people to choose from. Set the Garnish and Sauce close, so that Everyone can get to them easily.
Keep your Raw Meat/Shrimp Separate from the precooked meats. It’s also very important that your Broth stays Boiling Hot if you are using Raw Beef, the Broth will cook it as you ladle it over the Meat. Shrimp should be pre par boiled.
Pour all Broth ingredients into the Instant Pot and set the time for 4 minutes. When it’s done Open the Pot and taste it, and add more Sesame Oil or Fish Sauce. Turn the pot off and then on again to Saute Med, or Sauté Low…until your ready for the Broth.
Right before serving, drain the cold water off of your soaked Noodles and Carefully put them into the simmering water to heat and cook. It only takes a couple of minutes max to heat them…..drain and serve right away into individuals Bowls with a spaghetti server. Make sure at this point that the Broth is bubbling hot and ready to go.
Serve your chosen Meat in individual bowls, then ladle some cooked Noodles into the Bowl and then Ladle hot Broth over the noodles and Meat. Let everyone Garnish their own soup and Sauce.
Here I seasoned one side and roasted them then Flipped them after 40 minAfter I flipped them over I Seasoned this side with Mrs Dash “Onion and Herb” and Johnnies Seasoning
By all means, you can Make your own homemade Hollandaise Sauce from scratch, but I serve it at times with the Mock sauce.
If you want to make real Hollandaise Sauce at the Same time as you do your Chicken, then use the 147° Bath temp
2 large Chicken Breasts Halves, Skin on. (I also deboned my own because they were over a Lb each.). 2-4 large pieces of Deli Ham depending on how much ham you want in it. 2-4 slices (or chunks the size of a mozzerella sticks) of Le Gruyere Cheese or Swiss Cheese. Seasoning salt (for more kick, use Slap Ya Mama).
FOR THE BREADING :
1 Tbsp Corn Starch. 3 cups Italian Bread Crumbs OR for Low Carb see the next 3 ingredients. [2 oz Pork Chicharron Pork rinds (1/4 c) 1/4 c Parmesean Cheese A piece of toasted low Carb Bread ran through the food processor 1/2 tsp Italian seasoning].
A few shakes of Baking Powder for the Breasts before they get rolled In the Breading.
FOR THE EGG DIP:
1 egg beaten
DROP DOWN FOR CHICKEN INSTRUCTIONS
********************************************** FOR THE MOCK HOLLANDAISE SAUCE:
1 c Mayo 2 Tbsp Butter Melted. A few shakes Garlic Powder. 1 Tbsp Costco’s Better than Bullion Chicken 2 Tbsp Hot water
After the Chicken goes into the oven, you are going to mix this together well, and set aside with the container in a bowl of hot water to keep warm but do not microwave, doing so will break the sauce.
Mock Hollandaise Sauce. I added 2 Tbsp of hot Water after I took this pic.
FOR SOUS VIDE HOLLANDAISE SAUCE: 5 Egg Yolks (AA Large). 10 Tbsp+ 1 tsp. Salted Butter 3 Tbsp water. 1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if flour don’t have quite enough). Pinch Salt. Dash Pepper. A couple Dashes of Hot sauce
Start the Water off by using very hot tap water. Fill your vessel with water for the Sous Vide Bath. If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp. For the Hollandaise Sauce: Pour all ingredients into a gallon sized Zip lock Baggie. After the water comes to 147° Do the Baggie last. Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggie into the Water bath, (displacement method) into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place. Set a timer for 1 1/2 hours. Walk away for about an hour and a half. Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath until you are ready to use it.
This pic is of the homemade Sous Vide Hollandaise Sauce above.
FOR THE CHICKEN:
Add a trivet to your Sous Vide pot to keep the Chicken from setting on the bottom to allow for good circulation all the way around your meat as it cooks. Turn your Sous Vide pot or immersion Circulator to 140° F, (60°C). If you are making real Hollandaise at the same time then use 147°, and set the time to 3 hours, even thought your only going to bathe the Chicken for 1 1/2 -2 hrs ish. Add hot tap water to the pot at a height where the chicken can submerge and be weighed down in the water. My 8q IP is about 3/4 full for this.
Put the Chicken with its skin side up on a cutting board.. cut a Pocket in the middle of the Breast meat, running lengthwise, being careful not to poke a hole through the meat, but make sure that it is wide enough to get the ham and cheese into the hole. Roll up a slice.. or a stick …4” 1/2”x 1/2” (size of a mozzerella stick) of Cheese in the ham and insert it into the pocket. ( A little olive oil helps it slide in easier.) Season both sides of the Breasts with Seasoning Salt, but not overly so. Carefully place each Breast half into a Zip lock sandwich baggie and squeeze the air out and seal it up. Put each baggie into a larger Zip lock gallon sized baggie. This time submerge it down into water to squeeze all the air out before zipping up.
When your Sous Vide Bath reaches the 140° temp, submerge the Breasts into the Bath. You may need to weight it down (see pic) Set a separate timer for this and let them bathe 1 1/2 hrs. Because mine were so large I did 2 hours (at 140°) Meanwhile, make sure you have your bread crumbs or Chicharron crumbs ready to roll the Breasts in.
About half hour prior to taking the Breasts out of the Sous Vide Bath, Preheat oven 375°. Get a pan and a rack for the Breasts to go on. Put them in the oven to preheat, to put the Breasts on.
Remove the Breasts when they are done Bathing. (If you are making real Hollandaise leave the Hollandaise Sauce in the Bath) Remove the wrappers off the Chicken and lay it onto a plate and lightly sprinkle with baking powder. Dip Each Breast into the beaten egg and then roll into the the Crumbs. Bring the Plate to the Oven and carefully transfer the Breadded Breasts into the oven on the rack over the drip pan.
Bake@ 375° for about 25 min.
Remove from the Oven and let set for a couple of minutes before cutting. If you have made the real Hollandaise, get it out of the Bath and squish the sauce around to mix it up before serving over the Chicken.
I set the Sous Vide water and pot up early ..originally I set it for 5 hrs, so I wouldn’t need to re set it for when I was ready to load it. One of the advantages of Sous Vide is that you aren’t driven to hurry, you work on your own time schedule.
Hint, before freezing, shape the Pork Tenderloin into a c shape so that it will fit the pot when cooking. You can even take it out of its wrapping (which can crease and freeze into the meat) season it up and place into a gallon sized baggie to freeze. Pork doneness temperatures is. 145-150° for Med Rare. 150-155° for Medium. 155-160° for Medium Well and 160° for Well. This recipe tends to lean toward 150°. It is super easy to Raise the temp of the meat for those in the fam that like it more done than some. If you like it more well done, simply cut into slices and return them to the hot liquid for a couple of minutes. FOR FRESH TENDERLOIN click here.Pork Tenderloin IP
INGREDIENTS: 2 1/2 -3 Lb Frozen Pork Tenderloin Roast. From Costco. There are 2 pieces in one pkg. 2 tsp Seasoning salt. EVOO to spritz on the pork. 3 c Chicken Broth Paprika if you need it to have some color.
DIRECTIONS: Note: The reason for the 3 c broth is because it all plays into the cook times of the frozen pork loin. It takes longer to heat up and boil (starts to defrost/thaw the meat) as well as it takes longer to cool down which keeps the pressure up for longer which is all cook time. The broth also keeps hot and contents hot longer, all playing into the NPR which is all cook time too. make sense? Plus it makes good gravy if you thicken it up or save it for later.
Pour 3 c Chicken Broth into the Pot, add the trivet. Remove wrapper from the frozen Pork, spritz with EVOO and sprinkle seasoning on the Roast. The Olive Oil will help it stick. Lower the Tenderloin into the Pot. Put the lid on and Vent to Sealing. Set the time for 20 min and then let it NPR for 20 min before opening. 30 if you like the meat more done. Check for doneness. Target Internal Temp is 145°. It will keep rising for a few min. If it’s not quite there yet. You can cut it in half and put the lid back on and turn the pot to Sauté, open the vent, and let it steam for a minute, but watch carefully so it doesn’t over cook. If you need to have a little brown color on it, sprinkle with a bit of paprika on the spices before cooking ….and you can still put it up close to the elements under the broiler for about 1 minute max before slicing up.
Pic is for size only. Do not cook in wrapper! I have an 8 q but for the 6 you way want to use a gallon sized ice cream tub to curl it up in to your specs. Notice that it splits in two pieces, Two Tenderloins . Target internal Temp is 145° This one was done for 17 min and stopped cooking so that I could add the Duo Crisp Air Fryer Lid for 6 min at 400°.This one was 151° the temp keeps climbing for about 10 min as it sets. You can always turn the pot off and back on to sauté, set the lid on for a couple min if you want it more done.The Pork is not as pink as the picture looks
If you are using the Oven to Bake the Potatoes Pre heat to 350° 2-4 Extra large Russet Potatoes. 1/2 lb hamburger. 1/2 Lb Italian Sausage. 1 cup Onion Chopped. 1/2 bag of Spinach. (Or use super greens…fresh Kale, Swiss Chard, Beet Greens etc) 1/2 c Parmesean Cheese. (or shredded Cheese blends) Sour cream. Grated Cheese. Butter. EVOO to rub on potatoes. Seasoning salt for Potatoes
*Optional Cooked Bacon Crumbles, chives and Scallions!
Wash And dry the potatoes well. Coat them with Olive oil and seasoning if desired. Put the trivet in the Pot. Add required Liquid to the Pot and set the Time to 30 min with 15 min NPR.
Or poke holes in the Potato for baking and bake the potatoes in at 350° Oven for 1 1/2 hrs at 350°. 350° convect can finish smaller Potatoes in 45 min. Check that a fork inserts easily. I like the Skins thick , but you can put foil on them if desired.
While the Potatoes cook,….. In a frying pan, fry the burger and sausage until cooked. Drain all but a couple of Tbsp of grease off. Add the chopped Onion and Cook until onions are cooked down. Add the Spinach and cook until Spinach is wilted. Add the Parmesean on top and turn the heat off. let The meat set.
Cut and Butter your Potato, Season with Salt and Pepper. Spoon the meat mixture onto the Botato and garnish with S Cream and Cheese. Bacon is optional But..soo good when added on top! I mean What’s not good with Bacon.
Either you can Pierce and Bake the Potatoes in the Oven at 350° for about 45 min. Or do them in the IP as seen below.
Cook the Potatoes in the IP Brown Sausage, and Hamburger, Drain.Add Onion and cook down.Add Spinach.Add Spinach and cook downAdd Parmesean , set aside.I cut mine in Half . It was a huge Potato.Add Butter, Salt and Pepper
(This one was Baked in the Oven)
Spoon meat on.Garnish with S cream and Cheese. Enjoy.
For Instant Pot version of Stuffed Shells, see below. I wont deceive you, this will make a bit of a mess, but it’s well worth it. Clean as you go…and once you get it in the oven you wont have a ton to clean up?. While it’s not your traditional red sauce but This filling can also be used in Manicotti with Red Sauce. I made 8 Shells with the Red sauce to show. Recipe for Red Sauce below. Or you can make your own Marinara Sauce. Same with the Mushroom Sauce. I’m including the links for those here.
Makes enough filling to fill 14 ish dry Manicotti Shells or …..7 Manicotti and 14 Dry Shells.
1/2 lb EACH of Hamburger and Italian sausage 1 onion chopped finely about 1 1/2 c. 4 cloves Garlic minced. 1 c Ricotta cheese. 1 c Cottage Cheese. 1 half package of frozen Spinach Thawed and squeezed out. 1 egg beaten. 1/2 c Parmesean Cheese. 2 c Mozzerella Cheese divided ….1c for filling and 1 c for the top. 1 tsp Italian Seasoning. 1 tsp Basil. 1/2 tsp Salt 1 tsp Pepper. 1 Tbsp EVOO. 2 cans Cream of mushroom soup. 1 c Half and half. 1 box of Manicotti Shells
Check your Noodles to sort out cracked ones. Also now is a good time to try to fit them in your pan. Make sure you know how they will fit before filling the shells.
In a frying pan, break up the Hamburger And Sausage well and fry until done but not brown. Drain the fat and add the Italian seasoning, Onions and Garlic and sauté until the onions are fully cooked. Remove from the heat. Break up and evenly add the Spinach and stir. Let cool a bit so the cheese Mix won’t melt
In a Medium mixing bowl. Add the Cottage, Parmesan, Ricotta, Basil and 1 c Mozzarella Cheeses, then the egg and stir.
Mix the Cream of Mushroom Soup with the Half and half and pour half of it into a 9×13 Casserole dish.
Mix the Cheese Mix and the Hamburger mix together. Scoop the filling into a gallon sized baggie. Cut the tip off, and fill the Dry Manicotti Noodles. Or just use a spoon and your super clean thumbs?. As you fill the Shells, set them evenly spaced in the Casserole dish width wise and two rows plus 2 turned Leave space between the noodles for expansion since your not cooking the noodles.
When the pan is full, you will have leftover filling… you can freeze it for another meal or spoon it in between the noodles.
Pour the rest of the sauce over the noodles. Sprinkle the Remaining 1 c Mozzerella Cheese over the sauce.
Cover the pan tightly with Foil and Bake for 1 hr at 350° If your using the Breville and a Ceramic Cassarole dish, you will need to cook it longer or higher. 385° for 1 hr.
Cheese Filling can be used as is, or mixed with the meat filling.Cooked before broiler.Baked, in the Breville, covered and then Under Oven Broiler.Yeah, I know! I killed the Asparagus ??♀️Meanwhile, I filled 3 shells with the cheese mix before adding it to the meat mixture. These got covered and went into the Instant Pot. It took 2 15 minute cycles and 20 min NPR to get done? so it’s an hour Either way, but if you want them quicker, don’t cover, and do 15 min QR. but if you stack them , put a trivet over the bottom one and lightly cover the trivet with foil to tent it so water doesn’t drip alll in it. It will still let the pressure and steam in, and then put the other on top.. I filled a few shells with just the cheese fillingBefore it cooksThis is after it was done, I had not put the Mozzerella on yet, but you get my drift…add Mozzerella, and pop under the broiler or Air Fryer. I did 5 minutes in the Instant Pot Duo Crisp+Air Fryer.If you want them done faster, cover them entirely with sauce, and don’t cover them. Do 15 min QR.Stuffed Shells with Spaghetti Sauce.
Non meat Red Sauce: this can be made with 3 cloves of fresh garlic and 1 c minced Onion, and pre cooked if desired. It can also be blended up for those that don’t want chunks of tomatoes.
2 cans of Stewed Tomatoes chopped well. ( Italian seasoned)
Note: This also includes a variation for Corn Dog Bread pictured above. Read the sour cream recipe and then Scroll to the bottom. It can also be Baked in the Oven 400° 25 min. Check for doneness.
Makes one small bundt pan full that fits the 6 q
1 c Corn Bread MIX (For DIY MIX see below) 1 c cheese, grated. 1/2 c S Cream. 1 ear of fresh Corn Kernels or frozen. 2 Scallions Chopped. 1/4 c melted Butter. 2 Eggs. 1/2 tsp Pepper
Note: for the “Corn Dog Bread” just add 4 hot dogs cut up and use chunks of cheese instead of grated cheese.( And adjust the time to 20 min in stead of 15)
Use a Bundt Pan that will fit your 6- 8 q. Prepare Bundt Pan …spray with Pam including the column.
Mix everything except for the Corn meal together in a Bowl. Mix the Cornmeal in with the creamed mixture by using the folding motion…Batter will be thick. Do not over mix. Make sure to spray the inner surface including the column of a non stick bundt pan and Pour the Batter into the Bundt pan and spread evenly. Tap Bundt pan onto the counter to remove bubbles. Cover with Foil.
Pour 2 cups of water into the pot. Using a long handled trivet, lower the bundt pan into the pot. Close the Lid and turn vent to sealing. Set High Pressure for 15 min and 20 min NPR. Remove Bundt pan and remove the foil, and then invert the corn bread out onto a rack. Serve hot.
DIY Cornbread Mix
2 c flour. 2 c Cornmeal fine. 2/3 c powdered milk 1-4 Tbsp Sugar (I like less so I use 1). 2 Tbsp Baking Powder 1/2 tsp Cream of Tartar 2 tsp Salt
Mix together and store in a sealed dry container
For basic Corn Bread: Instant Pot.
2 c Mix. 2 eggs. 1/4 c Butter melted. 3/4 c whole thick Buttermilk
Spray Bundt pan including the column
Beat Eggs and Mix together with the rest of the Ingredients, pour into Prepared Bundt Pan . Cover it with foil. Pour 2 cups water in the IP pot, and use the long handled trivet, lower the Bundt pan into the pot. Put the lid on and turn the vent to sealing. Set it for 15 min on Hi Pressure, and let it NPR for 20 min.
Turned out AmazingAbsolutely BeautifulIt keeps cooking for a few minutes.Honey Butter!Yum
For Corn Dog Bread
Use the sour cream recipe above and add chunks of Cheese vs grated and add, 4 cut up hot dogs, 1/4 c Chopped Parsley and mix with wet ingredients before adding the Flour, and a baking powder blend. Cook this in the instant pot for 20 min and allow 20 min NPR.
This was a Simple Stew that I grew up with. A Pennsylvania Dutch Stew. It has so much better flavor made in the IP. The short Pressure cook time keeps the Celery’s color brighter and the potatoes are perfect. The Hamburger is nice and tender. The IP makes this a really pretty Stew. You could even add green peppers if you like them.
1 lb Hamburger
1 onion Chopped about 1 1/2 c.
2-3 stalks Celery sliced into 1/4” slices about 1 1/2 c.
4 medium sized unpeeled potatoes (not Russets) cut into 1” chunks rinsed.
*Optional: 1 -2 c Green Beans cut into 1” pieces 4 Oz Crimini Mushrooms slices…(I used them this time. I’ll be making it this way from now on.)
1/2 c Flour
1 tsp Salt
1 Tsp Pepper
3 Tbsp Butter
1 1/2 c of Chicken Broth …mom used water. (or water and 1 Tbsp Costco’s Better than Bullion Chicken)
In a frying pan, Sauté Hamburger until nice and Brown, ( important for flavor). Drain all but 2 Tbsp fat. Add the butter. Saute until the butter melts. Add the flour, salt and pepper and stir for a couple minutes until the flour has had a chance to brown some.
This is important.. layer and do not stir, Onions, Celery, Chicken Broth, Meat and Potatoes.
Put the lid on and set the Vent to Sealing, and the time to 4 min. And then do 3 min NPR. Then QR the rest out. Open the lid and carefully stir the slumgullion, down to the bottom. It will appear watery until you stir it. Season with more Salt and Pepper. Serve into bowls.
Condiment ..Hot Sauce if desired.
I Only made half of a recipe in my Mini just for the Pics. Well…plus my sweet hubby needed dinner.?
Thinly sliced Med Rare Roast Beef Beef Broth and Onions from the recipe. Hoagie Rolls Butter or Evoo. White Cheese of choice if desired. Guyer, Havarti, Provalone, Swiss, Monterey Jack or even a combo of them. Mayo if desired.
Preheat oven or toaster oven to 350°
Use a Cookie Sheet, and make sure that Hoagie rolls are sliced in half and buttered or drizzled with EVOO, then place them in the Oven, open faced,…heat up just to lightly toasted in the oven. 350° 10-15 minutes ish max.
Turn the Instant Pot to Sauté, or use a Stove top Pot to heat the Broth and Onions in it, heat until simmering… have sliced Beef ready beside the Pot. Make sure to Taste the broth, and if it tastes a little too concentrated, then add about 1/3 cup of water. Taste again.
Have the Cheese slices cut in half and ready for the sandwiches.
Right before getting the rolls out, take enough of the Beef to make the Sandwiches plus one more ( the meat shrinks) and dunk it into the Broth for a couple of minutes to heat through. But do not boil. Your not cooking the already cooked meat.
[Save the rest for Roast Beef Sandwiches. The lunchmeat freezes too.]
Take Rolls out of the Oven and lightly spread with Mayo if desired, I didn’t .. Add Cheese to one side of the hot Rolls. With Tongs, lift some of the Beef and Onions out of the Broth… squeeze well between the Tongs and shake off the excess Broth into the Pot. Put the Beef on the Rolls. Serve on a Plate with a cup of hot Aujus . Enjoy!
