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1 large Onion thinly sliced. 3 cloves Garlic minced. 1-2 Serrano Peppers deseeded and chopped. 2 Tbsp Ginger grated. 2 Tbsp Sesame Oil. 3 rocks of Sugar (Rock sugar or 2 tsp sugar). 1 Tbsp Fish Sauce. 3 Tbsp Soy Sauce (to taste). 1/3 – 1/2 c Red Wine (I used a mix of Wine, Sushi Rice seasoned Vinegar, Basalmic, and Apple Cider Vinegars. . Shoaxing cooking Wine is also a good one to use, just start with a couple tbsp and taste as you go with it. 2 Tbsp Sweet Thai Chili Sauce. 2-3 Tbsp Thai Chili Garlic Sauce. 4-5 c Chicken Broth OR 1 Pint Pulled Pork juice and 3 cups water with 1 tbsp each Reduced Sodium Better than Bullion Chicken and Better than Bullion Mushroom. 1/2 pkg (1 1/2 oz) tiny dried shrimp. OPTIONAL.) you can add 1/8 tsp more Fish Sauce). 1 Pkg Extra Firm Tofu. 8 oz Shitake Crimini or Oyster Mushrooms (large chunks/chopped). 1 pkg Shiritake Noodles (miricle yam noodles=0 carb ) rinsed drained and cut up. OR USE YOUR FAVORITE Rice or Bean thread Noodles. (Cook those before adding) 1/2 pkg Costco Aidells Chicken meatballs cut in 1/2. Shriracha Sauce to taste….I used 2 Tbsp. 2 Eggs beaten for drop style. 1/4 c Cornstarch and 1/4 c Water made into slurry to thicken.
DIRECTIONS: Turn Pot to Sauté, and Sauté the Onion, garlic, Serranos, and Ginger in the Sesame Oil. Next, add in the next 8 ingredients including the Shrimp. Put the lid on, vent to sealing. Set the time to 4 min, then when pot beeps do a QR (quick release). Turn the pot off and back to Sauté. Add Mushrooms, Noodles, Meatballs, Shriracha . Stir and taste and adjust flavors….more Soy or Sriracha. Heat well and then add the Cornstarch slurry, stir and let bubble and thicken. Add the beaten Eggs very slowly in a circular motion don’t stir. Let it set to cook the Eggs. Stirring will break up the Eggs too much. Add Tofu and let heat through. Adjust to taste. Serve with Garnish of Cilantro, Carrots, Scallions, Basil….even Bean Sprouts if you want.
Options: Tony Chachere’s, Slap Ya Mama, Old Bay, Salt and Pepper, Garlic powder, Mrs Dash Onion and Herb, Onion, Your favorite Dry Rub, Italian herbs, McCormick’s Chicken, Simply Asia.
Pat the Chops dry and Drizzled or Spritzed with your favorite EVOO. Costco has a great trio of Garlic, Truffle, and Lemon infused oils, all very good. I often use spritz EVOO. Spray the air fryer trivet/Basket and upper sides lightly with a Baking spray. , just a few spritzes. Sprinkle Seasonings on Both sides of the Chops. I like to use “Johnnies Seasoning” Or “McCormicks Chicken” on one side and “Mrs Dash onion and Herb” on the other, or even “Simply Asia seasoning Sweet Ginger Garlic”. This time I had some “Everything Bagel” that I used too☺️ Your call! Salt and Pepper works just fine too.
The 6 q trivet doesn’t flip so you will have to use the Basket. In the 8 q Duo Crips Air Fryer only, for easier clean up, I don’t use the Basket. I just flip the Trivet with the long legs down and I use the rack that came with the basket, positioned in the POT, quickly spray the rack and top of the pot area with Baking spray. Add about 1/4 water in the bottom of the pot to catch the drippings. (Also for easy cleanup). If your using an Oven to Air Fry them you will need to Pre Heat it, but the Duo Crisp 80, there is no need Use the display. Press Air Fry on the Duo Crisp, it’s pre set for 18 min at 400° or set your air fryer temp to 400°. I use my oven timer as well as the Pots timer, So that you don’t have to reset the time when you lift the lid, go ahead and Change the time to 30 min, (use +- button) you will only need about 18- 20-23 min to cook the Chops, depending on the doneness that you desire. but, so that you can just take the lid off and check or flip them without resetting the time I give the timer extra time. Don’t forget to Press START ( sometimes I forget and have to do it again) Let it heat up. The time will start to count down once the Pot is hot.
Set the Oven timer for 10 minutes so that you can flip them half way through.
If your using an oven, Insert a meat thermometer in the meat that is oven safe or have your instant read digital one handy. Don’t let it stick up where it will get caught in the fan…I know…I know…I just have to say it?.
If you have preheated ….Carefully (don’t get burned) Place the Chops on the trivet around evenly in the Air Fryer.
Close the lid, and let it go, the timer will go off in 10 min so flip them at that point. The Duo Crisp will remind you to turn food.. I ignore this because I turn my food when I want to.
Check the Chops at 18 min. I look for an internal temp of 145° -150° Close to the Bone….or your own desired temp, just know that the temp will rise after they are pulled, so pull them to rest, but check for doneness first. Today, It is acceptable for Pork to be slightly pink these days according the Newer USDA food saftey. You can cut into the thickest one to see. Careful not to scratch the basket. let the Chops rest 5 min or so before serving.
Using a stainless steel Bowl that will fit in your IP and will hold your Meat and Sauce. Mix the Sauce together and taste it and adjust to your liking. You can marinade the Meat For an hour or two.
For the Rice. 1:1 ratio water to rice. Dont use more than a couple cups of Rice for this til you get the hang of it. Rinse and drain Rice well before adding it to the pot. Add the Water to it. Make sure that you have a trivet with legs long enough to clear the rice as it swells.
Add your marinated Meat and Sauce to a stainless steel Bowl.
Put the Trivet down right into the Rice, make sure it has legs long enough to Keep the food on top of it clear of the Rice as it swells. Set the stainless steel bowl of Teriyaki Meat on top of the Trivet, And set the Rice button. Then do a QR at the end and stir the Meat.
The Rice button is Low pressure. And auto for 12 min. This will cook your Meat And the Teriyaki Sauce at the same time.
Make the sauceRinse and drain rice and add to the pot, set the trivet inMix sauce with meat Set bowl of marinade and meat in the stainless bowl on the trivetSet rice, QR , and booya!
Red and Spicy Pozole. Warning: Spicy. (about 3 *** out of 5*****)
2 1/2 lbs Pork But cut into 1-1 1/2” chunks
1 Tbsp Johnnies Seasoning salt (Lowery’s May be yours) Use less if you watch your sodium.
1 1/2-2 c chopped onion
6 lg Cloves Garlic finely chopped
4 of dried Ancho Chili Peppers, de-seeded softened…see below.. save the liquid from this. (you can use 4 fresh as well, but roast and De-seed and peel skins first)
1 1/2 – 2 Tbsp Rounded Tbsp Cumin add more after to taste
1/2 tsp Cumin seeds
1 tsp Corriander seeds
4 Tbsp fresh Cilantro
1/2-1 Jalepeno (I used half because the ancho and chili powder did it for the spice)
1 Tbsp Chili powder
1 1/2 tsp Mexican Oregano
5 c Chicken broth
1 c Pork or Beef Broth
2-15 oz cans Hominy , white or yellow depending on your taste
1 10 oz can Rotel (Or 3 Roma tomatoes cut up with one can green chili’s plus 1/4 tsp salt)
*optional. Tomatillos
1 heaping Tbsp Costco Better than Bullion Chicken.
Garnish:
Radish
Jalapeño
Scallion chopped
Avacado sliced
Cilantro rough chopped
Lime sliced
Cabbage sliced thin
You can add Jalapeños, or chopped tomatoes too.
Pour 1 1/2 c water in the pot. Take the stems off Of the dried Ancho peppers and crack them opened and dump the seeds out. Add Peppers to the pot. ( I set my mesh basket on top of them to hold them down in the water so that they rehydrate well. Put the lid on and set to sealing. Push Pressure cook or Manual and adjust time to 3 min. Let them NR for 25 min. Take the chili’s out, and reserve the “tea” water that they make. It tastes great but is spicy! I couldn’t use it in the stew, but you may want to. Use a butter knife blade and patiently try to scrape as much of the soft chili pepper meat off as you can, and discard skins. Again, Save the “tea” created from cooking the peppers, set aside for those who just need more heat and want to add their own. Trust me…it will add more heat.?
Cooked Ancho Peppers and chopped Jalapenos, onions and garlic.Ancho pulp right above the knife blade. See the cleaned skins are top right. Discard the skins.
Season the meat with the Seasoning salt.. set aside. Add the onions first and then everything else except the Meat to the pot. (Onions First, my general rule, helps to prevent the dreaded Burn notice) Add the meat On top, don’t stir.
Put the lid on and set to Sealing. Press Pressure cook/Manual…set time to 4 min. When the pot Beeps, let it NR for 15-20 min, or until pin drops. Open the lid, skim the fat off the top that happens from the cooking, and taste a spoonful, and add more cumin, seasoning salt, or Better then Bullion if needed..
Serve in Bowls and garnish with Cilantro, Lime, radish, Onion, Jalapeño, Avacado and Cabbage. I liked a bit of Sour Cream. And…remember that “Tea”..that is for you “Heat” Hotties!
The cover pic has 5 pieces in the air fryer. I did 6 In my first batch so your choice. The below is 4, so the same times apply. Check out all of the pics!? Several of the pics are from different batches. Enjoy
For Air Fried Breasts, I used 3 large ones, right out of the Refrigerator, seasoned the same as Thighs. Air fried without preheating the pot, cooked at 400° for 30-35 min….
6 Med Bone in Skin on Chicken Thighs. 1 Tbsp Johnnies Seasoning Salt (more or less to taste). 1 Tbsp Mrs dash Onion and Herb seasoning (More or less to taste) or your favorite, Creole, Slap ya mama. Spray Evoo. (I use an empty Pam Evoo and refill it with real Olive oil).
Spritz your Chicken Thighs with Evoo, and by hand, pinch the seasoning over the thighs, season them well …I do Johnnies Seasoning Salt on the skin and Mrs Dash on the flip side. The salt adds a lot of flavor to the skin. Carefully place the Chicken on the rack, skin side down. Put the Air fryer lid on and press Air Fry. Set the Air Fry setting to 400° If your Chicken is room temp, cook for 20 -27 min. Flipping half way. I have had a lot of luck with 12…flip and 15 more . If it is cold from the frig you may cook it for About 29 min Depending on their sizes. Flip those at about 15 min. You can do a bit longer if ya like. I find that the thighs toward the back get done better than in front so rotate them. Tip, just rotate the whole Pot rather than having to pick them up and move them. I do it half way, not when the timer says but the timer will tell you to turn the meat. Boo Ya! I let them rest for a couple of minutes before serving.
Served here with my Veggicelli, in the Instant Pot recipes.This was deboned thighs with the skin on. Seasoned for fajitas, 22 min at 400° flipping half way.Delicious ! Juicy fajitas
You will need about 1 cup of each: Frozen Peas. Frozen Corn. Chopped Celery. Chopped Carrots. Onion. Water. ***** Pause here and read Directions 1 1/2 c Vermicelli noodles 1 Tbsp low Sodium Better than Bullion Chicken. 1 Tbsp Butter. Salt and Pepper to taste after.
DIRECTIONS: Toss everything except for the Noodles inside the Pot, then add Noodles last, and try to gently mush them down into the Veggies, but don’t mix them in to the bottom. (They may stick). Set your time to 3 min. When the timer beeps, CR (controlled release, tap tap tap until you are sure it won’t spit.) Then QR the rest of the pressure out. Stir, and add more seasonings if you like. Enjoy!
These recipes can also be assembled in a cassarole dish and baked in the oven. 350° For 30 min. Remove, uncover and cover in cheese, return to the oven 10-15 min until cheese is brown and bubbly.
Makes enough for an 8 1/2” spring form pan, which fits in the 8 q IP. You will have some leftover if using the 6q IP and 7 1/4” pan.
The most tedious part is breaking the noodles to fit. When doing so, turn pan to fit the next layer so that they alter and hold together when cutting. Make sure to use your good judgement on the sauce and cheese…more cheese will mean a bit thicker filling. If you think that it may end up too thin, use less sauce or just stick a couple noodles on the sides to soak it up..☺️ In fact Tip….if ANY time you make lasagna and it seem that it’s going to be too thin, just tuck dry noodles in between the pan side and filling or even bread works to soak the extra liquid up.
Sauce can be used for Lasagna, spaghetti, or spaghetti squash.
2 c At least …Mozzarella cheese, grated (I buy a big Costco bag and just put about 1/2″ thick because it squishes down with next layers) or two regular bags from the grocery.
1 pkg of No Boil lasagna noodles
1 c of Parmesan cheese to Use 2 Tbsp per layer
*Optional: Sometimes I make an extra filling of egual amounts of 1/2 c Cottage Cheese. 1/2 c Parmasean, 1/2 c Ricotta, 1/2 c Mozzerella, 1 minced clove garlic, 1 egg Egg, 1 Heaping Tbsp fresh Basil or a 1/2 tsp Italian season . I even use spinach.. but spinach must be cooked and drained and squeezed dryish if you use it. You will probably have leftover lasagna makings of all. I use it to make manicotti filling as well, and it freezes. If you use this , you may have enough left for another half of Lasagna. See pic.
This is the cheese blend that I use sometimes. I didn’t add it to the one in the main pic, but as you can see there are many versions and options . It is delicious though, I also use it in manicotti, with the meat filling.
You will need a Long handled trivet or an Aluminum foil sling (1- 15 ” long piece of foil, folded over and over leaving you with about 1 1/2″ wide strip.. should be strong enough to hold your lasagna…don’t throw it away after using, save for other stuff)
Spaghetti Sauce for Spaghetti, lasagna, Spaghetti Squash etc:
For the Meat Filling:
3/4, lb hamburger
3/4 lb Italian sausage (add kielbasa too if desired)
1 chopped onion
1 Tbsp Italian seasoning(Tonight I’m using fresh basil but will use 3 tbsp minced plus a bit for garnish)
4 cloves minced garlic
3/4 of jar favorite spaghetti sauce (28 oz). (Only Use half for the Zucchini version) I use a whole jar but reduce it down.
2 Tbsp olive oil.
I use a frying pan but if you want to use the pot, Turn pot to Sauté More and saute hamburger and sausage, then add chopped onions, and garlic, Saute Onion and Garlic in evoo until soft. Add kielbasa (if using) and heat through. Add sauce and Italian seasoning. REDUCE sauce, it needs to be a little dry. The pot read hot a few times, so I turned it off for a minute and hit sauté again low. (See below pic for consistency.)
Mix Parmesan and mozzarella together for ez distribution or use it separately. Spray a LEAKPROOF Springform pan with cooking spray. Spread a very thin layer of sauce on the bottom, just to get noodles to stick, then layer the DRY No Boil Noodles, (break to fit well and even overlap a little to be sure all gaps are filled. Alter the layering pattern on ea layer, this is the most tedious part), Sauce, Cheese, Noodles, (gently push down after each layer to blend the layers), Sauce, Cheese, etc, finish with noodle, and sauce then cheese. (I got 4 layers of noodles, noodles to meat sauce ratio is important.) Rinse the pot out.
Center pan of lasagna on the sling.
Pour 1 c water in the 6 q inner stainless pot, or 1 1/2 in the 8q. add trivet, using the sling, lower lasagna in the IP. Cover with Foil. Tuck the handles in a little so they don’t poke out of the pot.
Check seal, Lid on, vent to sealing. Hit manual 25minutes, 10 min NPR. Using sling, remove lasagna, put under broiler for 3-5 min till cheese is slightly brown. let cool 10 minutes before cutting.
Sauce should be thickLayer like this to assemble. (This is the zucchini one but the meat sauce should look similar to this on the noodles) Cover with Foil
SEE BELOW FOR ZUCCHINI VERSION : Or use Sweet Potatoes, I have even used “Big Ugly” Carrots.
This recipe fits in the 8q IP I use a 8 1/2” pan.
Some of the filling slipped out, it’s on the back side, but I got it back?This is after I put it into the refrigerator over night, so you can see the three separate layers. It was thicker …about 3” before I cut it.
For this Zucchini version, you will need 3-4 Straight 2”x 8” Zucchini’s. Maybe 4 if your slicing by hand. I have a kitchen Aid Veggie Sheet Slicer, and I used the Thick Slicer, so you will need to slice thin, 1/16-1/8” thick. You will be making 4 layers, including the bottom and the top. It will not want to hold together as well as the lasagna with noodles so use the TIPs if you need to. Don’t forget to layer the zucchini North to South per say on the bottom and East to West on the second layer and then back to North and South, etc. Do this so that it will hold together better when you cut it.
Tip….if any time you make lasagna and it seems that it’s going to be too thin, just tuck dry noodles in between the pan side and filling. Or even bread works to soak the extra up.
1 bunch of Spinach steamed down, drained and squeezed out.
2 tsp Corn starch for Meat filling
Meat Filling recipe from above EXCEPT …after it’s cooked along with the onions and garlic and herbs …sprinkle the meat with the 2 tsp of Corn Starch, stir and add the spinach before adding the sauce, sauté and stir to incorporated the corn starch.
Half of a jar of sauce (14 oz)
Cheese Filling from above
Cheese fillingThis is a thin layer 1/3 of the filling.
Slice enough of the zucchini’s (skin and all), 1/16” to 1/8” thick, and pre steam them. They should still have some body to them but still be handleable so not falling apart. You want them tender. These will be your noodles. Drain and pat dry well.
Spray the inside of your leak proof pan, layer some of the Noodles, remember the tips. Spoon a thin layer of 1/3 Meat Filling, then dot with 1/3 Cheese filling, and 1/3 Mozz/parm Cheese mixture. Repeat two more times, finishing with top layer of Zucchini. cover with foil. Set Lasagna pan on long handled trivet. Add 1 1/2 c water in your 8 q pot or use 1 c in the 6q Pot, and if using a smaller 7 1/2” pan.
lower Trivet with Lasagna into the IP and set Pressure cook/manual for 15 min and then let it NR 15 min and the pin has dropped. Remove foil, add top layer of cheese. Turn pot off and Switch lids to the Air Fryer Lid… press Air Fry, and adjust the time to 6 min. Open the lid and place it on its protective tray, remove Lasagna from the pot and let it set 10 min before trying to remove from the spring form pan and before cutting. I left mine in the pan for the first servings.
See how thin the zucchini is, I don’t mind overlapping it to make sure there is a real layer. This is the top layer and I did not add cheese before covering it with foil, until it was cooked because I wanted to use paper towels to sop up any extra moisture off the top before adding cheese. Cover with foil, or a lid or stainless steel plate to keep the pots moisture out.6 min under theDuo Crisp Air fryer lidSome of my filling slithered out as I served it up. Believe me, I got it scooped up and back onto my plate?
This pic is from the next day after for this soup and even better than the first day!
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.
Skip the Garlic in this process…. With this batch, I used 2 shanks.Bones and a few sacrificial Vegetables for the Lamb Bone Broth.This is the Lamb Bone Broth that will go into the Soup along with the Chicken Broth.Finished Broth
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.
For this batch I roasted the Meat first and cut it off the bones before roasting the bones again. There is more than one way to make this so feel free to do what you like.This is lightly seared lamb and ready to go into the Pot with the rest of the soup ingredients.
If you are using precooked Lamb then add your chopped Lamb to the soup and heat it up for 5 minutes. Enjoy.
This Roast in my opinion is fantastic for slicing thinly for Sandwiches, hot or cold! We ate some like steak. Very Tasty but Not as tender as Prime. The French Dip is the best or equal to the best out there, so tender, and delicious. The Aujus that it makes is better than any other including restaurants. See Recipe at the bottom. This Meat and Broth can also be used for Hot Beef sandwiches… you would just make Gravy (with a slurry of 1 Tbsp Flour to 1 c Broth) from the Broth and dip the thinly sliced Meat in the Gravy just before serving
3 Lb Sirloin Tip Roast … or even Eye of the Round Roast at Room Temp. For thin Slicing and sandwiches 4 pieces of bacon if desired (lightly fried. This will give the meat extra flavor). You can also just paint the roast with bacon grease if you want before seasoning. 1 1/2 Tbsp McCormick Montreal season. 3/4 c red wine. 1/4 c water. 2 1/2 c sliced onion 1/4” slices and Caramelized. 3 Tbsp Butter. 3-4 small shakes fish sauce. ( 1/8 tsp…ish). 1 tsp Better than Bullion Beef. 2 tsp Reduced Sodium Better than Bullion Chicken. 2 Tbsp EVOO (olive oil). Optional …8 small 2” potatoes (baby but not mini)1 lotus steamer for potatoes.
Bring Roast to Room Temp. Rub the Roast with the EVOO and season well with the Seasoning on allllll sides. Using a heavy Frying Pan on Med HI to Hi heat… heat to Hot, and add Evoo to the Frying Pan and sear the meat on all sides, no longer than 45 seconds per side. Lay the bacon on top of the roast. Add the Bullion and Fish Sauce in the Pot. Add the Onions to the Pot. Saute them for a minute and then Deglaze the fry pan with half the wine and water. Pour it into the Pot. Add the trivet over the onions and wine/broth. Move the Seared Roast to the Pot . Set it on the Trivet. Use a lotus steamer, after the Roast is in the pot set on top of the roast and bacon and add the Potatoes to the top. Lid on. Vent to Sealing. Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare. When the pot beeps . Let it all set NPR for 35 min. The pin will drop much sooner.
These Potatoes go on top. If you want Potatoes..
Put the Bullion and fish sauce in the Pot. Add the onions to the Pot. Deglaze the fry pan with half the wine and water. Pour it into the Pot. Add the trivet over the onions and wine/broth.
There were different Roasts that can be used. The Wagyu was by far the best.
Season well on allll sides. [This is Sirloin Roast][ This is Eye of the Round Roast]
This is An American Wagyu Beef Sirloin Tip. Manager special $8.00 off! Ill take it! Here at the moment our IGA charges $18.99 per lb for Deli sliced roast beef. This one gave us dinner for 3 plus almost 1 lb sliced roast beef left for sandwiches.
Season the Room Temperature Roast well on allllll sides. Heat the frying pan to Hot, and add Evoo to the Frying Pan and sear the meat on all sides, no longer than 45 seconds per side. Lay the bacon on top of the roast.
Use a lotus steamer, after you move the roast into the pot (above) set on top of the roast and bacon and add the 8 potatoes to it. Add seasoning of your choice. I used Montreal.
(Sirloin)(Sirloin Roast ) this one was smeared with bacon grease before seasoning..Quick hot sear.
Deglaze the frying pan again with remaining wine/Broth.
Lid on. Vent to Sealing.
Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare.
When the pot beeps . Let it all set NPR for 35 min.
When you first cut the roast, it will be Medium (above) and as you slice further into it, it will be Med Rare. (Below) So, for those that want the slices a bit more done, simply turn the pot to sauté and dip them into the broth in the pot for a few seconds to a min. Don’t over cook and remember to turn the pot off.
************************************************************* For French Dip Sandwiches:
Thinly sliced beef. Hoagie Rolls Butter or Evoo. Cheese if desired. Mayo if desired. Preheat oven or toaster oven to 350°
Use a cookie sheet, and Make sure 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. Heat up the Broth with the onions in it, or use any stove top pot 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) 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 out some of the Beef and onions out of the broth… squeeze well 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!
The next two pics are a different roast, “eye of the round” . Cooked for 3 min and 30 . It is rare in the middle. Looses juice on the board that needs to be poured off, back into the broth if desired. Flash dip it into the hot broth as you assemble the sandwiches.I flash Dip the thinly sliced meat into the hot broth as you make the sandwiches. See the difference in color. The key is to slice it very thin.
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.
This batch has Sweet Mini Peppers, and no Okra? Its what I had.Grits and Broth Ready for the IP.Butter and flour on med low to make the Roux. This takes time.Light Roux.These were a bit thick…I added more hot water after and adjusted the recipe accordingly.This is a different batch from here down. I had White Gulf Shrimp, Okra and Green Pepper.
