Instant Pot Recipes - Homemaker Geek

Baby Back Ribs IP, Sous Vide, and Air Fryer combo, includes from frozen

SOUS VIDE:
Use the Same Rub, cut in half and fit into your vacuum Baggie..add a drop or two of Liquid Smoke to the Bag and smush it’s around before adding the Meat..(needs to be stronger than Zip Loc Freezer Bags, because the Bones can poke Holes.)
Heat the Water in your Sous Vide pot to 145° (or use an Immersion Circulator). Add the Meat, and make sure they are submerged well, about 1” below the Water.
Cook for 24 hrs. Remove from packages and Drain and reserve juice then pat dry.
Either serve as is, or add Bbq Sauce (Sweet Baby Rays is good) … or Air Fry @400° for 6-7 min, or put under the Broiler per for 6-7 min.
For Sous Vide Pictures, see the Bottom Pictures.

These ribs are done with Sous Vide Method. Super tender and juicy.

FOR THE IP:
Cook time in the IP is the same for one Rack or two. Or… 3 for the 8 q.
Here’s what I do for Dry Rub if I’m in a hurry
otherwise, I make my own all the way, as I do with most meats, I bring it to room temperature before cooking.
See Below for cooking 1 rack from Frozen. (Pre Season, roll up the size that will fit in your pot, and freeze in a plastic Bag.)

FOR THE RIBS:
2 Racks of Ribs. (For 3 for the 8q, increase amount of rub)
2 Tbsp Dry rub or more (or use Tony Chachere’s or Slap Ya Mama Seasonings)
1 tsp Apple Cider Vinegar
Optional.
1/4 tsp Liquid Smoke

DIY Dry Rub:
1/4 cup Johnnies Seasoning .
1-2 Tbsp Tony Chachere’s .
2 Tbsp Paprika (Smoked if you like it).
1 Tbsp Garlic powder.
1 Tbsp dry Italian season crushed between palms.
2 Tbsp Onion powder.
1 Tbsp dry Oregano crushed between palms.
1 Tbsp Chili powder.
1/4 tsp Cayanne

*Option for Dry Rub:
2 Tbsp Brown or White Sugar. (I didn’t use Sugar because I have “keto’ers” living with us.).
This makes about enough for 3 Batches of 3 racks of ribs, so you will have some leftover.
Mix together and put in larger Spice Jar container.
I used Costco Ribs this time.

DIRECTIONS:
The Ribs didn’t have much Membrane and I couldn’t peel it, so I didn’t remove it. Other Ribs have a thicker and easier to peel Membrane, so I will do it then.
Dry Ribs with Paper Towels.
Lay Racks side by side on a large Jelly Roll Pan. 3 Racks fit.
Liberally sprinkle the Rib Racks on both sides pat/rub in, and let set for a couple of hours.
Put trivet into the IP.
Pour 1/2 to 3/4 c Water into the Pot along with with 1 tsp Apple Cider Vinegar or Apple Juice and 1 tsp Vinegar…I use ACV. The Vinegar helps to Tenderize the Meat but too much will give it a Funky taste. You will also end up with about
4 c of Liquid in the Pot after they are done.
Roll together Two Racks of Ribs, and arrange them into the IP. I like to put them on the Trivet if they fit.
Put the Lid on and set the cook time to 22 min. Allow for 30 min NPR.
For less fall off the Bone Ribs, go with 16 and 25-30 min NPR then finish under the Broiler or on the BBQ Grill with your favorite Sauce.
Put on the Grill or under the Broiler for 15 min until done…careful not to Burn them.

They will come out looking like this. Barely starting to pull from the bone. At this point you bite and pull with your teeth. No slithering down your throat?

These were from setting “manual” or “pressure cook” For 15 min and then allowing them to NPR for 20…. Juicy and tender with Bite, but not “Fall of the bone”, bone comes out mostly clean. For more fall off the bone do 22 min.

For a Sauce to use on the Grill, pour off the Liquid that is in the Pot and reduce it and use it for the Sauce to finish them on the Grill.
**********************************************************************

TO COOK FROM FROZEN:
I use Ribs that I have I Pre Seasoned with the Rub from above.
I use my 8q.
Add the recommended Liquid into the Pot. I use
1/2 c Apple Juice.
Water or Chicken Broth for the rest of the recommended liquid .
1/4 tsp Liquid Smoke.
1 Tsp Worcestershire Sauce
1 tsp Apple Cider Vinegar.
Put the Trivet in the Pot and then just place the frozen, rolled up ball of Ribs in the Pot.
Set the Time for 23 min and do a full 30 min NPR.
Put your favorite BBQ sauce on them and put them under the Broiler for 5 min.

This was rolled to fit my 6 but was cooked in my 8.

Falling apart, I did these for 25/30 but adjusted the time in the recipe for 23/30.

See how juicy they are and fork tender as well.

FOR SOUS VIDE:

Duo Crisp + Air fryer. 400° for 6-7 min.

this pic is one dry and one with bbq sauce..both cooked Sous vide with dry rub.

Baked Beans, Simple..Oven or IP

Oven 350°

If your making these in the IP you will use (PIP) Pot in Pot…see below for instructions.

FOR A CROWD: (14) with some leftovers
(1 serving is about 1/2 c.).
2 large cans (28 oz ea) of Original B&M or Bushes Baked Beans Original
6 slices of Bacon chopped
1 whole large sweet walla walla finely chopped (2-3 cups).
4 cloves garlic minced.
1/3-1/2 c Brown Sugar.
1/3- 1/2 c Catsup.
1/4 -1/3 c Mustard.
3 Tbsp Butter

Use in a Frying Pan, Sauté the Bacon until browned.
Leave the Bacon in the Pan and tip it to remove all but 2 Tbsp fat.
Add the Butter, Onions and Garlic and Sauté until Onions are translucent .

In a 9 x 13 Casserole Dish, pour One can of the Beans, add the Onions and Everything else except the last can of Beans, stir well, and then add the last can. Stir well.
Taste to see if you want more tang, or sweet..adjust by adding more of Catsup, Sugar, or Mustard. Flavors will blend when it cooks.

Bake at 350° for 45 min or til nice and bubbly, and thickens up.

NOTE: For IP cooking. Saute the Saute the Onions and Garlic in a fry pan and then add everything to a stainless steel bowl. Add required amount of water to the inner stainless pot, then a long handled trivet. Lower your beans into the pot. Set the time for 15 min …QR.
[if you are doing them with Greens in the bottom, then cook them for the same time as the greens. (20 min)].

This batch of simple Beans was done in the IP. As you can see, there are greens under this batch. Long legged trivet underneath in with the greens. These were cooked for 20 min.

Sous Vide Egg Cups …IP or Steamed Egg Bites

SOUS VIDE EGG CUPS:

Starbucks charges $4.45 for a serving of these little Gems.
Fir Steamed Egg Bites DIRECTIONS, Scroll to the Bottom. Also for My simple Egg Bites IP recipe see the Link…Egg Bites. IP Simple

This recipe contains pork meats, so for those whom prefer something else, you can substitute chopped cooked mushrooms or other things.
*If you want to use Egg Bite molds you can. You will simply set the pot to Steam and for 7 min , then allow 10-15 min NPR.

Sous Vide eggs cups: you will need a good thermometer. I use digital.
These delicious Egg cups can be made with the IP In Sous Vide mode or with a stick circulator, or just in the INSTANT POT using the WARM Setting which if 145-172°. They are creamy smooth, almost spreadable for toast? different than pressure cooked Egg cups, and different than scrambled. They are Almost custard like.
This recipe makes a lot of cups, and I had to do a couple batches in the 6q pot but with the SV Immersion circulator, you don’t need to use the IP Pot. You can use any bin that can handle the heat.****

I now have a Sous Vide Immersion Circulator and an IP with the Sous vide Button with temperature control, but I have done these before the newer IP’s with SV came out, so you can do them in the IP without the Circulator if it comes down to it.

For INSTANT POT “KEEP WARM” setting: Put the trivet in. Fill inner pot with Hot tap (not Boiling) water leaving room for filled mason jars. Turn pot to KEEP WARM, heat to bring temp to 172° (as hot as it can go) may take 1/2 hr. So do this before doing anything else.
After jars are filled, use dish gloves or canning tongs put them in the water bath. Then stagger (like bricks for even circulation) second and third row. Set a timer for 1 hour.
Put the lid on, and turn the vent to venting.
In an hour, check one for doneness. Remove onto dish towel. Open it up and stick a spoon in and if it’s not runny they are done. Remove all to the dish cloth. Let them cool until you can handle them. Meanwhile, fill sink with ICE water to “Shock” (stop cooking for storage) the egg cups, for 15-20 min. Store in frig for 5 days or freeze. I take them out of the jars and put on a baking sheet or flat in a gallon baggie and keep flat in the freezer until needed.
****************for a video clip of how they look when done, click here.. https://www.facebook.com/Ken.and.Mary.Childress/videos/10218456735422140/

The recipe:
Put less of one thing and more of another if you want…also if you use Spinach, Tomatoes, Onions or Mushrooms, then sauté to cook it to wilted first. Drain liquid off.
You can also use Vegetarian Meats in place of the meats.

RECIPE:
12 small 4 oz mason jars with lids and rims
18 eggs,
1/2 cup cream.
Salt n pepper to taste. (Or Johnnies or Slap Ya Mama seasoning)
1/4 cup melted butter.
1 c Cooked Bacon bits
1 c Diced ham.
1 c Grated cheese (I like Guyer somewhere in the mix).
Pepper Flakes (if you want a little kick

*Whatever else you like in there but cook it first.
Chives
Onions.
Peppers.

Using a Blender or even an Immersion Blender to cream Eggs, Cream, Grated Cheese, Salt, Pepper, and melted Butter together. Spray some Cooking Spray into jars. Add some meats to the bottom of the jars. (about 1 Tbsp each per Jar.).
Fill jars 3/4 full with egg mixture.
Put lids and rims on and tighten them finger tight.
Place jars into your preheated tub or pot (if pot put circulator in first and fit jars around it).
Put the IP Circulator into the Tub or Pot.
Fill tub or pot with hot 172° water to about 1” above the lids, submerging the jars.
Plug in circulator set temp to 165° Turn time to 1 hour.
Carefully remove one jar to check for doneness, when done remove all of the Jars and set them onto a towel and allow them to cool to warm, then put in the sink and add cold water around and over them to shock/stop the cooking.

FOR STEAMED EGG BITES:
You will need either Mason Jars or at least 2 Egg Bite Molds.
Spray the Molds and Lid with Pam and then fill them up to 1/2” from the top. Forgetting to spray them may end up in a mess. It did for me the first go round. Cover with Foil…add required amount of water in the Pot and add the Trivet. Place Molds down onto the trivet making sure to stagger the bottom of the upper Mold over the first one on the bottom so that the bottom lines up with the ribs of the Mold below. It’ll keep the lid from collapsing. Another way to do it is to divide the top from the bottom molds, another Trivet on top of the bottom Mold.
Press the Steam button on to 7 min…vent closed, then allow for 10-15 min NPR.

Alfredo..Blue Cheese with Pappardelle Pasta IP

IP Pappardelle Blue cheese Alfredo if you don’t have an instant pot, make the noodles on the stove top. Boil salted water and add noodles, turn to simmer and cook for 7-10 min. Check for doneness. Drain and add to a frying pan with the Alfredo.
You can easily switch this Recipe up if you want.
For a Variation, use Fettuccini Noodles in place of the Pappardelle Pasta. Skip the Blue Cheese and add Shrimp at the End. (Just before turning the Pot off and pulling it out, and let it set for 3 min with the lid on.)

INGREDIENTS FOR THE PASTA:
12 oz Pappardelle Pasta.
3 c water.
2 Tbsp Butter

DIRECTIONS:
Add the Pasta, Water and Butter to the Pot.
Set the time to 4 min manual and CR …(Controlled Release) to QR. It may spit a bit of foam at the end, so add Butter and do a quick rinse of the lid if it spits.

Turn pot OFF and back ON to Sauté.

FOR THE ALFREDO
Add to the cooked Pasta,
6 tbsp Butter.
1 cup Whipping Cream.
1-2 cloves minced Garlic or just a few shakes of Garlic Powder
Sauté the Garlic in the Butter along with the Noodles for a minute.
Add the Cream and stir gently, then add,
6-8 tbsp of blue cheese Crumbled
1/2 -3/4 c Parmesan Cheese

Stir a bit and turn the Pot OFF, so that it doesnt burn as it thickens. I even pull the Pot at this time. ?Enjoy

Jambalasta IP Yankee Version

My Jambalaya with Pasta

I say Yankee Version because A lot of people don’t put Tomato sauce of any kind in Jambalaya.??‍♀️??‍♀️☺️

This one has less noodles in it because we are watching our carbs. You can add more if you like. The general rule of thumb is 4 oz pasta to 1 cup of water. Use a bit less liquid or water … like 1 cup of liquid to 5 oz of pasta because the veggies will make more liquid for the noodles to absorb.

https://www.facebook.com/1006895577/posts/10217341945953100/

Makes enough for 4 servings

2 Brats cut up or Andouille cut up

1/2 lb ground Pork

1/2 lb diced Chicken

1/2 onion chopped fine

1/2 green pepper chopped fine

1/2 red pepper chopped fine

1/8 head cabbage finely chopped

1 cup finely chopped celery

4 cloves minced garlic

1 tsp italian seasoning

1 Tbsp chili powder
S & P

2 Tbsp Mrs Dash Onion and Herb seasoning

1 Tbsp Better than Bullion Chicken

1 c water

1/2 c spaghetti sauce

1 lb Shrimp defrosted, (hold out til end)

5 oz Robust pasta/ In this Case the thicker Deli style. If you use large Macaroni, it will be softer. It May not take as long to cook. See pic below.

1 c Okra

Parmasean for garnish on top

This is the pasta, smaller would be fine.

Turn pot to Sauté..Brown sausage, add oinion and peppers, add garlic , saute for a few seconds, then remove from pot. Turn pot off.

Add water and noodles in the bottom of the pot.

This is all the pasta that I added to this recipe. This was an extra pot to see what it would look like…I add this to the meat after I browned it all up

Make sure all brown is off the bottom. Then add sausage mixture and everything else except spaghetti sauce. Stir and then without stirring deep add the spaghetti sauce on top. Mix in to the top veggies or just leave it on there.

Lid on, Vent to sealing. Set Manual to 4 min and when it beeps, leave 5
min of NPR, then QR the rest and stir.
serve up and sprinkle with Parmesan Cheese. Add Cholula Sauce for a bit of kick.

This is what it looks like. It will absorb more sauce as it sets.

Pot Roast with Mushrooms & Cream #4 IP

Some of the Pictures are from different Batches. Another method of making something like this is to use my mushroom cream sauce the same as you would canned cream of mushroom soup link here. Mushroom Cream Sauce

Important Edit….
I made a version of this and left out the Carrots and Celery. The taste was phenomenal, but… I got the Burn notice , so if you do that like I did, it is important to use something like a few (maybe not as many as the recipe calls for but enough Carrots and Celery (to act like a temporary Trivet to hold the meat up a little while it all gets to pressure so that the weight of the Meat and Veggies on top dont compress the Onions too much and trigger the dreaded Burn notice. It’s also important to either make sure that the sauce is mixed as I mention and put on top of the Meat, not dribbling all down the sides. You could also thicken it after, but this turns out beautifully when it comes together in the Pot.

I don’t always use Carrots and Celery and Shallots in this, sometimes I use 3 cups of Onions and 4 cloves Garlic instead, so some of the pics will reflect that.
For another all in one Pot …Roast Meal… put your Potatoes on top, we like the Green Beans soft with Pot Roast, so I add them into the Lotus Steamer with the Potatoes if we are having Potatoes.
This Recipe is similar to the Onion Soup Mix and Cream of Mushroom Soup versions… except that I use all fresh Ingredients, non Packages here!
Your just making it all at one time. See my Mushroom Cream Sauce link here.
Mushroom Cream Sauce.
An FYI, Cream of Mushroom Soup is basically just Chicken Broth, (with those same Vegetables) Mushrooms, and Cream with thickener added.
My thickener is the Flour on the Meat which does this for you and at the end, you stir it in really well and watch it thicken. This Roast can be more sliceable than my others if you want.. ( for that, cook it for 36 min with 30 min NPR). The other Recipes that I have are more fall apart.
As I do with most of my Meats, I bring it to room temperature before cooking. This is part of the process and contributes to the prep/cook time. It helps to keep the juices in the Meat. It can take up to an hour. You may want to cut it in pieces first to shorten the SET OUT time.

INGREDIENTS:
3 lb Chuck Roast cut into 3 long ways pieces.
3/4 c flour.
1 Tbsp Corn starch.
1- 8 oz pkg Crimini mushrooms sliced. (divided)
2 tsp Johnnies Seasoning and
1 tsp Montreal Steak Seasoning…… or a combo of “tony sachers” , and “slap ya mamas”for kick ).
1 1/2 c Celery Rough chopped
2 c Sweet Vidalia type Onion Rough chopped or Sliced (divided)
1 1/2 c Carrots rough chopped
1 small Shallot
1/2 c red wine
Water…USE 1/2 c for the 6 q OR 3/4-1 c Water for the 8 q
1 heaping TBSP Costco’s Better than Bullion Chicken.
1 c heavy Whipping Cream divided into half
1 1/2 c Green Beans. (For the top)
8-10 baby yellow Potatoes. (For the top)
Evoo for Frying… or use Your favorite HI heat cooking oil like Pistachio, Pecan or Walnut oil. I have used Avacado and Pecan or Pistachio.

DIRECTIONS:
Take the Roast out of the Fridge, Slice it into 1 1/2”-2” thick Slabs and seperate them so that the air can circulate around it. Bring the Meat to Room temp for about 1/2 hour.
Pour the Wine and Water into the Pot.
Season the Meat evenly on all sides with the Seasonings. This assures that the Seasoning goes into the Meat rather than into the flour.
Mix the Flour and Cornstarch together well in a gallon sized Baggie, close it and shake carefully. You will have some leftover to use in the Cream, so save it.
Add seasoned Meat to Flour one Slab at a time, shaking each one as you add it to the Baggie, finishing up with it all in the Baggie.
Shake to coat the Meat really well all over….. then let it set in the Flour until your pan is hot for Frying.
**I highly recommend using a real Frying Pan or Griddle for this rather than the Instant Pot. Its ust a bit too hard to Sear it properly in the deep bottom of the Pot, but if you have a non stick Pot, and you are experienced, you could try. I won’t because it’s just much easier to use my stainless or cast iron Frying Pan.
Soo, Using the Pan that you are comfortable with, heat it up to between Medium and Med Hi heat ……..hint…now is NOT the time to learn about cooking with Stainless or Cast Iron?
Add a few Tbsp of Oil to the heated Pan, watch for it to shimmer. You don’t want the Flour to Burn, so work quickly at this point.
Shake the excess Flour off of the Meat before adding it to the Pan.
Let it Sear for a few minutes as it browns well.
Turn the Meat with a flat spatula to get underneath the crust and any stuck on bits, but it should let go of the Pan when it’s ready. Don’t move it around until you know that it’s ready. I brown all four sides. It should be a low sounding sizzle not splattery…. try to get it a little bit browner than the pics. It helps with flavor and cook time..
While the Meat is browning, save about 1/2 c of the Onions and 1/2 c of the Sliced Mushrooms out for the top.
Layer Veggies, 1 1/2 c Onions first then all but 1/2 c Mushrooms, then the Others.
Add the Potatoes and Green Beans to the Lotus Steamer which will go on top of it all. Set aside.
Use a smaller Cereal Bowl, mix the remaining Flour with the 1/2 c of the Cream, mix well. It will make a thick glob of Roux, then add the rest of the Cream to the Bowl and whisk together.
Add the Better than Bullion Chicken to the Cream and Flour mixture. Don’t worry, this will melt into the Broth and create the Gravy as it cooks.
Add the Meat on top of the Veggies, then add the rest of the Onion and Mushrooms on top of the Meat.
Pour/spoon the thick Cream Mixture to top and the sides of the onions and Meat…. do not stir…It’ll blend into the stuff below.
Put the lotus steamer on top of the Meat and Veggies.
Put the lid on and turn the Vent to Sealing and set the time for 40 min. When it Beeps, let it NPR or Natural Release for at least 30 min.
Take the Lotus Steamer out, then either take the Meat out or just get a long handled spoon or spatula and gently stir the Meat around the Pot so that your rubbing off some of the Flour into the Broth to make the Gravy happen.
If you want to at this point, put the Potatoes into a Bowl and quick mash them with a Fork, add some Cream and Butter to them.

This one was only 2 lbs, so I cut it in half lengthwise.

Season the Meat first before dropping it into the flour and Cornstarch in the baggie.

Gently shake of excess flour before frying it up.

This Batch, was only two Slabs, 2 lbs vs 3. It shows a better shot of the Searing process.

Layer Onions First, then Celery Carrots and Mushrooms…do not stir. .

Add browned Meat on top of the veggies. Try to get the meat browner than this without burning it.

This is ONE way to load the pot.
.Add the Cream Mixture on top of the Meat, Onions and Mushrooms on top of the Meat.
Do not stir

This is Another Batch but shows how the Potatoes and Beans go on top of the rest.

It will look like this…. if you have 3 lbs of Meat and don’t add Some of the Onions and Shrooms on top. Stir it in well to make the Gravy. Add more cream at this point if you wish.

Take the lotus steamer out and stir well but gently to mix the Gravy up. If you want, you can fish the veggies out and save for another day. I call the softies, the sacrificial veggies …added for the flavor that they bring.

This is how it comes out with some of the Onion and a Mushrooms and Cream on top, No lotus steamer of Veggies on top.

See how the Gravy is ready with just a stir. This is a different batch than above. Same principle though.

These go on top. We like the Beans soft almost like canned for Pot Roast. The Potatoes are Perfect.

Experiment…pasta.. 4 oz and 3/4 c water.. stays in the whole time the pot roast was in..turned out great!

I went overboard on the Gravy?? BEST GRAVY EVER! (No Carrots or Celery)

Tamales IP

These can be made and processed in a regular steamer as well but you will have to look up the time for that process,

They can be made with Pulled Pork as well. Recipe here . Pulled Pork..Breville or Oven, or IP. Pulled Pork Butt/Shoulder IP or Beef. Pot Roast #3. IP. Mexican flavor, to Shred for Enchiladas or Mexican foods. Enchilada recipe included

Serve with Beans and rice or Refried Beans and Spanish rice. Recipes Here Spanish Rice for a Crowd IP and Stove top combo. And ReFried Beans IP

To Make this process easier, you can make the Beans, Rice and Chicken the night before. Chicken Whole IP and Duo Crisp Air Fryer includes Roasted

You can use plain rice for the Tamales and to make Spanish ( rice recipe in the files.) to serve with the tamales.

Corn Husks… pre soak them for 30 min prior to filling

Tamale Masa dough …

Make Ahead because it needs to set for about 30 min…..make per instructions for Tamal on Pkg
Use juice including the liquid fat from the chicken thighs for the liquid when mixing the dough.

FOR THE FILLING:
Shredded Chicken or (Pulled Pork), and fat from 5 bone in skin of thighs. (see below) make chicken night before if you want

1 c Rice leftover from day before.
1 c Carrot chopped into pea size pieces.
1 Onion finely chopped
1 c Corn
4 cloves Garlic minced
* optional ..peas

Sauté the carrot, celery and garlic. Add the chicken, and rice. Set aside. Add some of the reserved juice to the filling so that it’s not dry…it may be as little as 1/2 c. It should just barely hold together.

Make Tamale dough per directions on the masa package or use pre mixed.

Stir filling together set aside

Use a tamale spreader to spread tamale dough on to the soaked husks .. this link is giving credit to the lady on the you tube link on how to is called 30 husks in a minute. How to spread masa on corn husks. She is amazing!

Use 1-2 Tbsp filling In the center of tamale. Bring bottom of husk up like folding an envelope…fold sides over and roll up…see directions on tamale pkg.

Fit the tamales closed side down in a steamer,

pour 1 c water into the pot, fit the steamer basket into the pot, Put the lid on and turn vent to sealing
Set manual for 15 min and when it beeps, let them do a full 30 min NPR.

Serve with ….Beans, (recipe in files) Soaked the night before or make refried And Spanish Rice (recipe in files)

For the Chicken:
5 frozen Chicken Thighs. heavily seasoned with Evoo and garlic powder, onion powder, cumin , Italian season, chili powder. Set staggered on trivet with 3/4 c water in the 6 q pot. Trust me. It will make lots of juice.
Set manual 10 min and do full 30 min NPR. Cool and debone…reserve juice and fat for tamales. Cut up in tiny pieces. The fat adds moisture to the tamale so they don’t dry out.
To shred chicken…put meat in the kitchen aid with the flat paddle and turn to 2 and mix until desired texture. Don’t over mix, because you will be stirring it in to the other mixture.

https://www.facebook.com/groups/InstantPotCommunity/permalink/1254003078027011/

Butternut Squash Soup, or substitute Pumpkin IP/Blender

This Recipe is for about 2+ cups of cooked Squash Meat. So if you have more, you can freeze the rest for later or just adjust the Recipe according to how much Squash you have.
You may want to adjust flavors to suit your personal Taste with more Salt, Pepper, Cumin or Better than Bullion. Also for a thinner Soup just add more Broth. Spice it up with Cayanne or Tobasco if you like. The recipe is really good as it is, but can also be a good place to start….
For other variations, you can even add Garam Masada or Ginger.
Use Nut Creams in stead of Dairy Cream if your looking to use Less Dairy. See choices in Recipe and Pics.

INGREDIENTS:
2 – 2 1/2 c Squash Meat …(1 Smaller sized Butternut Squash) cleaned and deseeded
2 Tbsp Low Sodium Better than Bullion Chicken
2 cloves minced Garlic.
1 chopped Onion.
2 chopped smaller Carrots.
1-2 tsp Cumin. You can add more later
1/4 tsp Pepper.
Salt to taste (add after)
1 1/4 c Water. Or 1 can Chicken Broth (If your Squash is dry you may need more)
1 c Heavy Whipping Cream (Or Nut Cream like Cashew Cream. See Pics Below).
2 Tbsp Butter
*a pinch of Nutmeg if desired, but be careful. It overpowers quickly.
Sour Cream and Pepper for Garnish.

OTHER GARNISH OPTIONS:
Parsley, Craisins, Toasted Pine Nuts, Pumpkin Seeds, Crumbled Bacon, Cheese, Scallions, Pecans…

DIRECTIONS:
Pour the Water/Broth into the Stainless Pot and add the Onion, Garlic, Better than Bullion, Cumin, Carrots, Pepper, and in this case, I am using heavy Whipping Cream and add it all into the Pot before cooking.
The Heavy whipping Cream can also be added after cooking, then just heated up before serving.
Add the Trivet
*There is less mess if you are able to peel and chop your Squash before cooking it, so If you choose that route, you would peel and chop it first so that you don’t have to deal with hot pieces of cooked Squash. In that case, you don’t need a trivet, just add the Squash into the Pot with Everything else.
However, for for easier peeling after the Squash is cooked (with everything else) as this Recipe will show, just cut the Squash into Quarters or smaller for softer sections, and put the pieces on the Trivet.
Set the time on the Pot for 7 min, and allow for 5 min of NPR, then do a QR to let the rest of the Pressure out. Take the Squash out to cool, peel when cool enough to handle. It should be soft with no Resistance.
Take the Trivet out and rough chop the peeled Squash sections then return them to the Pot.
At this point as shown in this recipe, use an Immersion Blender to blend until smooth.
As you start to blend your Squash, just like you do when you mash Potatoes, you will know if your Squash is a bit dry or not you may need a little more Broth.
Blend until Smooth.
Turn the Pot off and then back on to Sauté. Add the Whipping Cream NOT the Nut Cream. (do not use the Nut Cream in at this time, save it out for later) and heat the Soup until hot, but don’t boil. (Sometimes Cream will curdle especially if it’s a light cream).
Serve in Soup bowls with a dollop of Sour Cream, Crumbled Bacon, Cheese, Scallions, even Pecans… do it up your way!

OR Nut Cream …This is Cashew Cream. Below.

It’s not Pretty but will blend right up after you Peel the Squash.

Spanish Rice for a Crowd IP and Stove top combo

You may also be interested in my Refried Beans recipe, or other Mexican Recipes.ReFried Beans IP, Enchiladas or Enchilada Pie with Red Sauce IP or Oven, Tamales IP.
This Recipe can also be cut in half .

INGREDIENTS:
4 c Jasmati rice (Jasmine or Basmati works fine) You can also use Long Grain.
3/4 c butter or a combo of 1/2 c and 1/4 c Pork / Chicken Fat
4-5 cloves Garlic minced.
2 c Finley chopped Sweet Onion. I love Walla Walla or Vidallias
1 1/2 Tbsp Taco seasoning (homemade is best. recipe here). Taco Seasoning
3 1/2 c chicken Broth
1-8 oz can of Tomato sauce
1/2 c salsa.
1/2 c (handful) Cilantro Chopped FINE
1/2 c green Chili’s.
OPTIONAL:
2 Tbsp Lime Juice

DIRECTIONS:
NOTE: here is a couple ways that work to make this tricky dish. Layering is important to prevent the burn notice.
You can either sauté the Onion and Garlic if you want in a separate Frying pan, OR you can just add it raw to the Pot, soooo depending on that, you would add the onion and garlic to the pot first.
However, I like to sauté separately, before I sauté the rice, so I take the inner pot to the stove top and leave it next to the stove top burner that I’m working with, set to med-med hi . It makes the Onion/garlic transfer easier once you have sautéed them. Add half the butter to the pan and Sauté the onions for about a minute until they just barely begin to soften, add garlic and stir for 30 seconds. Transfer to the pot.
Add the rest of butter/Fat to the pan, add rice and stir gently and constantly until rice is lightly brown. Careful not to burn it. Add rice to the pot. Set pot back into the base. Stir rice in with the onion and garlic, add Chicken broth, lime juice, then don’t stir from here out. Carefully add chilis, salsa and then the tomato sauce, then dry ingredients, taco seasoning on top, Again..Don’t stir. Even the Seasoning can make it stick.

TIME TO COOK:
After the the Pot is down into the base of the IP. Put the lid on and Set pressure cook or Manual to 4 Min, then when done give it 30 Min NPR. Fluff the rice. Turn the pot off.

Put the lid back on cocyeyed until ready to eat.

Beet Borscht with Greens, Potato and Hard Boiled Egg IP ….2 ways

This is one of my favorite comfort food soups.

Beet Borscht IP Mini
Serves Two.
It can be doubled use the 6 qt IP

2 cups Chicken Broth
4 smaller sized Beets (1/2 way between a golf ball and base ball)
Use the Greens as well.. if you get them…cut them into 4 “ chunks.
2 Potatoes
3 Eggs.
1-2 tsp Vinegar.
1 tsp Sugar Optional.
Salt and Pepper to taste (Later) I didn’t use any.
1/4 c Whipping Cream .
1/4 c Sour Cream (in a 2 cup Bowl)

***[OPTIONAL another Version: Add 1 clove Garlic, 1/4 Onion chopped, 1 Carrot, 1 Celery Rib]

DIRECTIONS:
Slice the Beets thin
Quarter the Potatoes 1 1/2” chunks
Pour two cups Water in the Pot.
Add the Beets to the Water. Put a Lotus steamer in the Water. Add the Potatoes above the Liquid. You may need another Trivet.
Put the Eggs on top of the Potatoes.
Turn the Pot to Manual 4 min. When it Beeps do QR.
Mean while, mix the Cream and Sour Cream together until smooth. It won’t be this color yet. After you blend the beets with the Broth you will temper the s Cream mixture before adding it back in to the Borscht.
Take the Eggs and Potatoes out of the Pot, and put them into a Bowl and let them set aside.
Remove the Lotus Steamer. Turn the pot off and onto Sauté …Med.
Use an Immersion Blender to blend the Beets well into a Puree, ( or you could put in a Blender, or Vitamix… but it’s such a small batch that I use the Immersion stick blender).
Taste the Borscht, and see if it needs Salt, Pepper more Sugar.
When your happy with the taste and texture of the blended Beets, then stir the Sour Cream an Whipping Cream again, and add a spoonful at a time of the hot Borscht into the Cream and Sour Cream mixture. Pour that mixture into the Pot. Turn the Pot off.
Serve with 3 or 4 potato Chunks and 1 Egg, and a small dollop of Sour Cream!?

Add Beets and Chicken Broth to the bottom

Add the lotus steamer, then potato chunks and eggs, and put the greens on top. Make sure to keep the stems in side before you put the lid on and that they don’t cover the overflow vent

Remove the lotus steamer. Turn the pot off and onto Sauté …Med.

Taste the Borscht, and see if it needs salt, pepper more sugar.