Category: Instant Pot Recipes

In Austin, There is a Restaurant named SWAY that serves this Braised Pork dish in Clay pot type of Bowls. A little bit of crispy rice on the bottom. We went to dinner with a friend and since we all liked it, I said, I am going to see if I can Make this at home, because I have several Pork Stewish type Recipes that I make. Our friend told me that if I get it figured out, to let him know.. so, this is my take on it. This ones for him….my Instant Pot version. My husband said that I nailed it. The Pork was a tad bit different but not much. ( after discussion with Hawaiian friend Gale, it’s agreed…..to make the Pork Darker simply switch Soy Sauce for the Johnnies Seasoning. see ingredients.)
My Husband says that the Sauce that goes with it is Killer.
However, the thing that they do (SWAY) that I didn’t want to do, is that they Panko fry the Soft Boiled Eggs that are served in the Bowl along with the Rice and Pork.
One thing that will speed up the cooking process on the Pork is to use a large frying pan or a Wok on Higher heat to get the sear on.
You can also watch my You Tube Video on it here. It’s 3 part.
#1 is the Sauce. https://youtu.be/KwQgbjgXR9o Also just below.
#2 is the Pork (I forgot to add the Ginger so don’t forget that!?) https://youtu.be/qnrSPDYMFzY NOTE* I changed the amount of Water in the Recipe to 2 c so that it will create a little more Juice.
#3 wraps it up https://youtu.be/ykErhdo8qoY

For this Recipe you can Substitute dark Soy sauce for the Johnnies seasoning.
Also, If you have time… cut up the Meat and toss it and the Seasonings into a Gallon sized Baggie Marinade it for a few hours before Searing.
Because some Pots are more sensitive than others, pay attention to the dreaded Burn Food Notice, but if your pin pops up, and THEN the Burn notice comes on, just leave it alone and set a timer for 25 min (4 for the cook time and 20 for the NPR) and Leave the Pot alone for the full NPR time. It may have a little scorched on the bottom but it may not too!

Pork Braised Thai Style.
INGREDIENTS:

4 large Eggs. Soft Boiled .(make these separately and keep warm in hot tap water .)

2 1/2-3 lbs Pork Shoulder cut into 1” Chunks. Include fatty pieces
1 onion Sliced thin or chopped fine (1 1/2-2 c)
3-6 Cloves Garlic…depending on how much you personally like
2 tsp fresh Ginger (or 1/2-1 tsp of Powder)
1 rounded tsp Cumin.
2 1/4 tsp Johnnies or Lowery’s type Seasoning Salt.. (or 2 Tbsp DARK Soy sauce)
1 tsp my Rub Or Tony Chachere’s Bayou Seasoning.
3/4 tsp original Tajin Season, (or 1/4 tsp Johnnies/Lowery’s, 1/4 tsp Chili pwdr, & 2 tsp Lime Zest)
2 c Chicken Broth
1 1/2 c Calrose Rice well Rinsed and well drained.
3 Tbsp oil…( 2 Tbsp vege oil mixed with 1/2 tsp Peanut oil and 1/2tsp Sesame oil.) 1 tsp Sesame Oil for the rice (add after rinsing)

FOR THE SAUCE:
INGREDIENTS:
2 ish Tbsp Basalmic vinegar.
1 Tbsp Shoaxing (shaow king) cooking wine or Sherry
1 1/2 Limes Juice ( 4 Tbsp).
2-3 ish Tbsp Sushi Rice Vinegar.
2 ish Tbsp Fish Sauce.
2 ish Tbsp Shoyu (soy sauce)
1/4 c Water.
2 tsp Palm Sugar ( or just 1 tsp Sugar with 1 tsp Monk fruit blend. )
3 cloves Garlic sliced or minced. . 1 tsp minced Ginger.
3 Thai Chili Peppers chopped fine (Or use 1 jalapeño Pepper, or 2 Serranos or fresno)
1 tsp Simply Asia Sweet Garlic Ginger Seasoning
1 tsp Sesame oil.
1/4 c chopped Basil. 1/4 c chopped Cilantro

FOR GARNISH:
1/2 c loose Basil leaves and some more chopped.. Cilantro

OILS FOR SEARING:
2 1/2 Tbsp oil.
1/2 tsp Peanut oil.
1/2 tsp of Sesame oil.

DIRECTIONS:
Mix the Sauce Ingredients together , set aside.

In another Instant Pot (or stove top pot, if you don’t have access to another pot), you can also either Sous vide the eggs ahead or make these first in the IP and keep hot in hot tap water until ready to use.
Soft boil 3 eggs. Pour 1 c water in the pot and add a trivet. Set 3 eggs on the Trivet.
Set the time for 2 min and when its done, Quick Release. Get the eggs into Ice water for 5 min. Peel and fill a pot with hot tap water. Set the shelled eggs into the hot water to keep warm. Set aside.

Preheat a large frying Pan or Wok to Med HI. Season the Pork with the Spices, (add the Soy Sauce here to the Meat if your using it instead of Johnnies) then add the Oils to the Pan.
Add the Meat and Sear it, turning it over and over until it’s really nice and Brown.(not Gray) you may need to do batches but you don’t want the meat to boil in its juices. For color, you can add 1 Tbsp Soy.

Rinse the Rice well, drain well. Add the 1 tsp Sesame oil to it to coat it. Add the Broth, Onions, Garlic and Ginger to the IP first…. give a quick stir and then without stirring, pour the Rice evenly on top of that at this point…Dont stir. This will help prevent Burn notices.
Add the seared Pork on top of the Rice.
Deglaze the Pan that you cooked the Pork in with about 1/4 c water and add that to the pot. Don’t skip this step.
Put the lid on, set the time for 4 min and then let it Natural release for 20 min.
(This takes about 35-40 min total) Taste it to see if you need to add more Soy. or Johnnies.

When you Serve it up, dig down and get the Rice first then top it with the Pork and one Soft Boiled Egg and about 3 Tbsp of the Sauce. Add a some Thai Basil Leaves and Cilantro for garnish..

See the link for the Bacon Wrapped Chicken Thighs stuffed with Andouille Sausage here. Bacon wrapped Andoulle Stuffed Chicken Thighs Also IP Black eyed Peas and Brown Rice Medley .
Add Corn Bread in your other Pot for a Southern style Meal. Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
Also check out My Black-Eyed Peas, With Greens and Pork here.
Black Eyed Peas with Greens and Pork. IP and PIP


RICE:  
1 c Brown Rice Medly
1/2 c mixed Quinoa. 
1 3/4 c Water (it will soak any wetness up after its done as it sits). 
1 Tbsp Reduced Sodium Better than Bullion Chicken. 
1/2 large Onion chopped. 
2 cloves Garlic minced. 
1 c Mushrooms sliced. 
1 Tbsp Butter

BLACKEYED PEAS: 
3/4- 1 c dried Black Eyed Peas. 
1/2 lg Onion chopped. 
2 cloves Garlic minced. 
A few shakes Slap ya Mamma Seasoning or Johnnies Seasoning. 
1 Tbsp Reduced Sodium Better than Bullion Chicken. 
1 piece Bacon. 
3 cups Water. 
1 Tbsp Butter
This can be done in reverse in the Instant Pot depending which one you are making more of. 
The most goes in the bottom. 

DIRECTIONS FOR THE RICE: 
Rinse the Rice and Quinoa well and drain well.  
Add the rest of the Rice Medley’s ingredients into the Instant Pot. No order.  
Stir a little to settle the mix in the Pot
Add a Lotus steamer right into the Rice/Quinoa and Water. See pics.

DIRECTIONS FOR THE PEAS:
In a stainless container, …see pics. I use a flat bottom mixing Bowl or a loaf Pan would work too.  
Cull and Rinse the Peas. Drain.  
Add the 3 c water.  
Add in the rest of Ingredients for the Black eyed Peas and the Tbsp Butter.
Fit Bowl or Container of Peas in the Pot, on top of the Lotus Steamer, or the Long legged Trivet. See pic.  
Lid on! Vent to Sealing, set the Time to 18 min Manual/Pressure Cook. This is just to make sure Peas get done) QR. 

Carefully remove Peas and then the Steamer, fluff rice and serve up.
Oh Yeah!

This Soup and Roast is enough for 4 nice 6” French Dip Sandwiches, OR
the Broth and Onions are what you need for French Onion Soup and the Soup makes enough for 4-6 Servings.
The Roast can also be sliced and saved for Lunch Meat for Hot Beef Sandwiches.
For the French Onion Soup, you will want about 4-6 Oven Proof Bowls
4” round and 2” Tall, as seen in the Picture above.
Keep in mind that you can always add thin slices of the Beef to your Soup as well for a more Hearty Meal.
While this Recipe is for Beef, check out my other French Onion recipe links. French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.
French Onion Pork Soup or French Dip Sandwich IP.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches

INGREDIENTS FOR THE ROAST.
2 lb Sirloin Tri Tip or Tip Roast.
4 larger Vidallia Sweet Type Onions Sliced in 4mm Slices.
1 Tbsp Montreal Seasoning.
1 tsp Paradise Pepper/Grains of Paradise OR Ground Pepper
1 tbsp Evoo.
1 Bay Leaf
1 c Chicken Broth.
1 c Beef Broth
1/2 c Cab Sauv Red Wine. (Substitution 1 tsp Apple Cider Vinegar and Broth)
3 Cloves Garlic.
3 shakes Fish Sauce. (1/8 tsp)
1 1/2 -2 tsp Better then Bullion Beef Broth.
1 Tbsp Butter
1 Strip Bacon Cooked.
3 Tbsp Bacon Grease for Searing the Roast.

INGREDIENTS FOR THE SOUP OR FRENCH DIP SANDWICHES:
Butter
8-12 slices of Muenster or Monterey Cheese. 2 per Bowl.
2 Mini French Breads (these are about a Foot long each and 3” round and come with 2 in a package, so if you can’t find them, find an equivalent Bread. It needs to hold up to the hot soup….
English Muffins, or Ciabatta Bread will work for the French Onion Soup too. Or something like Hoagies also works)

DIRECTIONS TO COOK THE ROAST:
Rub the Roast with the EVOO and season well with the Peppers and Montreal on allllll sides.  
Add Seasoning of your choice. I use Montreal.    
Heat the frying pan to Hot, Med Hi or #8.
Add Bacon Grease to the Frying  Pan and sear the Meat on Both sides, no longer than 2 min Per per side.  
Add the Veggies to the Pot….Onions, Garlic, Fish Sauce, Broths, Bullion, Wine, Bay leaf, Bacon.
When the Meat has been Seared, add it to the top of the Onions in the Pot and nestle it down in a bit. Turn the Griddle off.
Deglaze the frying pan with 1/4 c broth or Wine and add to the top of the Roast. (See Pics).
Put the Lid on. Vent to Sealing.
Set Manual or Pressure cook to Hi and adjust time to 3 min. ..if you like More Rare then do 2 min.
When the Pot beeps. Let it all set and NPR for 35 min.  Pin will drop around 10 min in. Do not remove Lid until NPR time is done. When the time is up, then Remove the Lid. Don’t turn the Pot off, it should be on Keep Warm Hi.
Take the Roast out, transfer to a Griddle or Frying Pan big enough that you can slice it in or use plate or Platter for slicing, set aside. I use my same Griddle or Frying Pan that I seared the Meat in, so that I can reduce the Juice to pour back into the Soup. Makes for easy clean up of the Griddle or Pan.
Slice the Meat and Then remove it from the Juices. Set aside.
Pour Juices into a small Pan or the griddle and Reduce down until it’s a little thicker and has turned Brown. After the Juices of the Meat have been Reduced and added back into the Soup, then you will still need the Griddle or Fry Pan again to Grill the Bread for the Soup or Sandwiches. So just make sure that debris is cleared to the side so that you can do the Bread.

ASSEMBLY FOR THE FRENCH ONION SOUP.
Cut slices of the Bread 2” thick.
Get the Oven Proof Bowls out.
Use the Griddle or a Frying Pan turned on and Heated up to Med.
Butter both sides of the Bread and Grill them on A Griddle or Frying Pan like grilled cheese Sandwiches… the Bread needs to be good and Brown but not Burnt, this will help it to hold its shape. They are now giant Croutons.
Preheat the Broiler on your Oven.
If you have a sturdy Jelly Roll Pan you can put the Bowls of Soup on it to broil the Cheese on the Soup. Put the Bowls on the Pan.
Add the Croutons into the Deep Bowls and spoon Soup with Onions over the Croutons. Fill the Bowl with the Soup. The Bread will soak up the Liquid.
Add 2 slices of Cheese on top of the Onions.
Carefully put the Pan into the Oven and Melt the Cheese… it may take up to 5 min but DON’T walk away. Serve Immediately.

ASSEMBLY FOR THE FRENCH DIP SANDWICHES.
Use 6” of the Mini French Bread, Ciabatta or Hoagies. Cut it open like a Sandwich. Butter both insides and fry it on the Griddle or Frying Pan or Toast them in a Toaster Oven.
Use the Sliced Beef from the Roast.
Take only what Meat that you need for the Sandwich and to heat it up, dip it into the Hot Soup with a slotted spoon or spider net Ladle. Lift it out, drain and put it onto the Sandwich.
Add 2 slices of Monterey Jack, Muenster, or Swiss Cheese to the Hot Meat. Close the Sandwich up so that the hot Bread and hot Meat will melt the Cheese.
Using a Soup ladle, push past the Onions in the Soup and just get about a cup of Broth only to serve with the Sandwich. Serve Immediately.

For the Dumplings, make the kind that you like best. There are several choices below, (5) for whether you like them fluffy Drop style, flat, flat but raised, flat with egg, or just globs. For this batch I did the Glob Dumplings Recipe. For flat out Biscuits, you can find my Biscuit recipe here. But I never use actual Biscuits in this so you may have to try them on your own☺️ Here’s the link. Biscuits
The pics are of Glob Dumplings… not sure what to call them …but they were the recipe for flat dumplings. Just not rolled out. It was Actually an accident, (No Baking Powder) but turned out delicious. They turn out like eggless Rivels, or Hubby is reminded of Gnocchi except not made with Potato.
Unlike the Chicken and Dumplings recipe, this Turkey recipe has the Seasonings for Turkey that you use in Thanksgiving dinners.

FOR THE SOUP: Directions Below
2 Turkey Thighs.
1 1/2 c. 1 sweet Vidallia Onion chopped.
1 1/2 c Celery Chopped.
2 c Carrot Chopped.
1 rounded tsp dried Rosemary
1 Rounded tsp dried Thyme
1 Rounded tsp dried Rubbed Sage.
1 Rounded tsp Poultry Seasoning.
1 rounded tsp course Sea Salt Plus some
1 scant tsp Ground Pepper.
2 Tbsp Evoo.
3 cans Chicken Broth. (Or Turkey Broth if you have it).
1 c Water
1 Tbsp lower sodium Better than Bullion.

Optional: More fresh Veggies to add when the Soup is done to cook with the Dumplings.

FOR DUMPLINGS: You have Choices here. (5) Including fluffy Drop style Dumplings. See Below for pictures.

1) THIS RECIPE IS WHAT I DID for this batch of Turkey and Dumplings.
* FOR the “GLOB” DUMPLINGS (NO Baking Powder ..so NO RISE)
1 1/2 c AP Flour. 
4 Tbsp Fat skimmed from the top of the Broth.
1/4 c Broth
1/4 c Milk 
2 tsp Butter. 
After your Soup is done, and Meat is out and set aside to cool, Turn the Pot off and on again to Saute Hi.
Mix Dumpling ingredients together in a Bowl… then when it’s Boiling, spoon by the TBSP into the boiling Broth. Turn the Pot to Sauté Low, let them cook for 15 min and when they are done, using kitchen scissors, cut the Dumplings down to larger Marble sized Pieces. This process is explained again below in the Soup directions.

2)For DIY SELF RISING FLOUR click here. It’s in my Biscuits Recipe. Biscuits
*FOR DROP DUMPLINGS : Can be doubled
3/4 c Self Rising Flour
3 Tbsp Fat skimmed from the top of the soup, Bacon Grease, or melted Butter 
2 Tbsp Broth (more if needed). 
2 Tbsp milk
In a Bowl, mix it all together, and it should look like the mixture in the pic of the dough. Drop by spoonful into rapidly Simmering Broth, or Low boil immediately turn the pot Down to Sauté Medium, let simmer for about 15 min. . They will cool the Broth some to a simmer, but don’t let them Boil the whole time they are cooking, they are fragile, so add the lid but watch occasionally move them with a gentle, or because the pot takes a couple min to slow temp down even turn the pot off for a few. You may have to turn it back on after a few min. These take about 15 min. Check for doneness. 

3)You can Double or even Quadruple this amount for a lot of dumplings. I freeze some flat ones from this. Or make Half and freeze half. But making more dumplings … but you will need 2-3 cups MORE Broth for the quad. 
*FOR FLAT DUMPLINGS:  (with Baking Powder ) these will rise up a tad bit when cooked. …Link for Self Rising Flour in my Biscuits Recipe here. . Biscuits Pic below applies.
1/2 c self rising flour. …………..….…. / X 4 =2 c
2 Tbsp Chicken Broth and Fat……../ X 4 = 8 Tbsp
2 Tbsp milk. (Or more Broth)….…../ X 4 = 8 Tbsp
1 tsp butter, very soft…..………………/ X 4 = 4 tsp. 
Salt and pepper to taste. 
Optional: Italian seasoning.
Keep the Flour out for more for dusting.
You can make these in a bowl and then roll out, or make them on the counter.
On the counter carefully dump Flour and make a Well. Add the Butter and mash in to the flour with a fork, then remake your Well. Carefully pour the liquid into the well. Going from the edges of the Flour with the Fork, pull the Flour into the Milk and mix together until it’s a handleable dough. Knead a few times on the Counter and Pat out, then roll the dough out thin… (remember that the Dumplings will rise a bit , so less than 1/8”. Cut the Dough into 1x 1 or 2” squares. Drop into Simmering Broth and cook for 15 min or until done. Take one out and test it.

4) *FOR FLAT DUMPLINGS/NOODLES:(WITHOUT baking Powder NO RISE)  These turn out a little more chewy. Picture below applies.
1/2 c AP Flour. 
4 Tbsp Chicken Broth and Fat  
1 Tsp very soft Butter.  
1/8 tsp Salt
Keep the Flour out for more for dusting.  
You can make these in a Bowl and then roll out, or make them on the counter. This is for the Flat Dumplings or Noodles (no leavening). If your making a lot then you may want to start it in a bowl.
With a fork, drop the 1 tsp of soft butter, blend in a bit with the fork, make the well again and pour the milk and Broth, carefully stir in and make a Dough, press with hands, pat and fold over a few times, not too much or they will be tough. But if you want them more like noodles then fold and Pat more…Roll out thin to 1/8”. Cut into 1”squares and drop into boiling broth and cook about 5 min then turn down and simmer for 10 more min. (Total 15 min) Take one out and test it.

5) FOR EGG DUMPLINGS/NOODLES  or SPAETZEL (grated noodles) they will rise a little too because of the Egg.
1 c AP Flour.  
4Tbsp Chicken Broth with Fat. 
2 Tbsp Butter
1 Beaten egg.  
*Note: one of My favorites ….Egg holds the noodle together and will be a bit more leathery.  
Mix together in a Bowl…add flour to a surface and Pat out, then roll them out cut into squares . Drop by staggering them into simmering soup and simmer for 15 min. Same picture above applies.

DIRECTIONS FOR THE SOUP: The Dumpling directions are also repeated in this section.
Mix the Spices, Herbs, Salt and Pepper together and sprinke both Sides of the Thighs with the Blend. Cut slits in the Thighs and rub the seasoning into the crevices.
Using a Cast Iron Skillet or Griddle, preheated to Med Hi or 6, add the Evoo, and Sear the Thighs fat Side UP first for 5 min Per side.
While the Thighs Sear, add the Broths and Veggies to the IP stainless Pot. You should have about 5 cups of liquid. If using Turkey Broth, make sure that it is thawed out for this recipes cook time.
when the Thighs are finished Searing, Lay the Thighs, Fat Side Down into the Broth and Veggies in the Pot.
Deglaze the Pan/Griddle with about 1/4 c Broth.. (I forgot, so I used a Ladle to dip some out of the IP.). Pour the Deglazing Broth into the Pot with everything Else. Set the Time for 5 minutes, and allow for 30 min NPR. When the 30 min NPR is done. Remove the Thighs from the Pot to cool. Turn the Pot and back onto Saute Hi. Now is the time to add any fresh Veggies to the Soup that you may want to cook along with the Dumplings.
While the Thighs cool, mix up your Dumplings in a Bowl and wait til the Soup comes to a Boil, turn the pot to LOW, then drop by the TBSP into the boiling Soup. Put the lid onto the Pot, set the Vent to Releasing so that it won’t seal.
You could also use a glass Lid.
Set a timer for 15 min.
Let the Dumplings Cook.
Go back to the Turkey.. take the Meat off the Bones and Then shred the Meat.
When the timer goes off for the Dumplings, take the Lid off and take a pair of kitchen Scissors and clip the Dumplings into pieces the size of larger Marbles and then add the shredded Turkey to heat up. Stir and Serve hot.

The Richness and deep flavor of this simple and yet delicious Soup comes from the Broth made from the carcass of the Costco Rotisserie Chicken. It is a must. You will only use 1 Leek and 1 Potato along with the Broth and Cream.
If you don’t have the homemade Bone Broth, then you will need a Rich Bone Broth. You can also use an immersion Blender to smooth it out. If you choose to blend it up, then you will want to save the Bacon after cooking it to add later.

1 Large Leek Sliced thin. (3 c )
1-2 med sized white Potato diced (skin on).
3 c rich Bone Broth (from Costco Chicken).
1/2-1 c Heavy Cream. (start with 1/2 cup add more at the end if you want more)
1-2 slices Bacon Chopped. (2 will give it more of a Chowder flavor)
1 1/2 Tbsp Butter
1/2 tsp Salt.
1/2 tsp Course Black Pepper.
a few shakes Red Pepper Flakes (1/8-1/4 tsp)
1 1/2-2 Tbsp Low Sodium Better than Bullion Chicken. ( more if your broth is weak)

Turn the Pot to Sauté HI and sauté the Bacon until cooked. Remove it to a small bowl and hold it aside until the end… if your planning on blending the soup. If not then at this point, add all ingredients to the Pot. Set the time for 4 minutes and then allow for 5-7 min NPR. CR (controlled release..tap tap tap) the Pressure out .
Stir the Soup and taste it to see if you want to add another 1/2 c of Heavy Cream. The Soup is ready to serve up so at this point, just stir it up before serving or use the Immersion Blender to blend it before serving.
If you held the Bacon out at the beginning, then add it back into the Soup.

Enjoy!

Beans Pintos and others cooked In the IP.
Also, check out My Black Bean Hummus Recipe here. Black Bean Hummus IP.

What a perfect way to use up a Lemon that needs to be used up.. For this Recipe, I used Pre cooked Beans, but If you prefer to make your own, …see Recipe for the IP above.

INGREDIENTS:
1 c well drained precooked Garbanzo Beans (unless you like it a bit thinner)
1 Clove Garlic, (if you love Garlic, 2 small).
2 Tbsp Tahini.
2 Tbsp Lemon Juice. More if you love Lemon.
2 Tbsp EVOO. Plus more for drizzles on top
3/4 Tsp Cumin.
1 Tsp Chili Powder.
1/4 tsp Johnnies Seasoning or your favorite Seasoning Salt.
1/4 Tsp Salt.
1/4 tsp ground Pepper
Paprika for Garnish.

Optional for Garnish: Sea Salt and Pepper, Parsley, Sun Dried Tomatoes, Chopped Pepper, Red Pepper flakes or slices, Pine Nuts, Chives, Tomatoes, Bacon,

Serve with Chips, Pita Bread, Peppers, Celery

DIRECTIONS:
I use a food Processor to make this really fast and easy.
Add the garlic to a food processor and pulse until it’s minced.
Except for the extra EVOO and Paprika, add all other ingredients.
Turn on the Processor to full speed for about 1 minute, ? Scrape down the sides of the processor and finish processing until the Hummus is smooth. Taste it and add more of whatever you like.
Pour Hummus into a Bowl and garnish with your favorite Garnish.
Serve with your choice of Pita, Celery, Peppers…Be creative!☺️