Category: Instant Pot Recipes

I used leftover beans from the other night) recipe in files…OR you can use canned Beans and their juices or drain and replace it with broth. You will have to thicken the Chili after if you do this. If you want to make your own …click here ..Beans Pintos and others cooked In the IP.
You may also be interested in My IP Corn Bread as a side. Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
I also have a couple more Chili recipes, one with Corn dog bread.
Chili with PIP Corn Dog Bread IP
For ..NO BEAN Chili. Click link here.
Chili: made with Braised Short Ribs and Chuck. No Beans.. Breville or Stove top


INGREDIENTS:
1 c Beef Broth (Perfect use for leftover Pot Roast juice, in my case I used Braised Short rib juice).
1 lb Chuck Roast cut into 1/2” cubes.
3-4 cups home cooked Beans and Juice.
1 Onion chopped.
1/2 c dehydrated peppers (Or 1 green pepper and 1 red Bell)
6 cloves Garlic.
1 Aneheim.
1/2- 1 Serrano.
2 Tbsp Chili Powder.
1 Tbsp Cumin.
1 tsp Oregano if you are not using homemade beans.
1/4 c Tomato Powder Plus 1/2 c water. … or 1/2 c Tomato Paste.
1 tsp Salt.
1 Tbsp Sugar.
2 Tbsp EVOO.

GARNISH:
Scallions,
Cheese.
Sour Cream

DIRECTIONS:
Turn the Instant Pot to Saute and heat up for a minute. Brown meat in EVOO, add Onion Garlic and Fresh Peppers. Sauté for a minute and toss in the Dehydrated Peppers, Water and Broth. And then the rest of the ingredients, Beans last, don’t stir. Set the time for 4 min and then let it set to NPR for 30 min. Taste the Chili and add more seasoning if needed. If it’s a bit thin for your taste, then just turn the pot off and back on to Sauté, and reduce it down for a few min.

Serve with grated Cheese, Scallions, and Sour Cream.

I use the 8 q Duo Crisp. You can use the IP to Sear the meat in prior to cooking, but I use a frying pan for better sear and control.

6 Large Short ribs.
1 Onion Sliced thin.
2 ribs Celery chopped.
2 large Carrots chopped into 2” pieces.
1 Roma Tomato quartered.
4-5 cloves Garlic only smashed or crushed.
2 c Chicken Broth.
Montreal steak seasoning. Sprinkle all sides.
1/2-1 tsp Thyme.
1/2-1 tsp Rosemary.
1/4 tsp Fish Sauce.
1/2 of a Single serve sized bottle of Cab Sauv Red Wine.
2 Tbsp Evoo

Flour and Water or Milk for a slurry for the Gravy if you want Gravy

Take the Ribs out of their package and bring to room temperature, about an hour.

Season the Ribs on all sides with the Montreal or just course Salt and Pepper.
Using a large Frying Pan set to Med Hi, pour the EVOO in and add the Garlic to heat with the oil. Let it sizzle but don’t let it burn, then remove it from the Pan before it browns, and add it to the Veggies when you put them in the Pot.
Set 4 of the Ribs in the Pan carefully and sear all sides well. Remove them as they finish up. Add the last two as the others finish up searing.

While the Meat is searing, add the Chicken Broth to the Inner pot.
Chop and add the Veggies and all other Ingredients to the Inner Pot. When the Ribs are done searing nestle them down into the Veggies and Broth the best you can.
At this point, I add potatoes to the top if I want them.

Put the lid on and set to Sealing. Set the time for 30 min, and then let it NPR for 30 min. Turn the Pot off and back to Sauté Hi for the Gravy.
Remove the Ribs to a Plate and set aside to keep warm. Remove Veggies to a Bowl.
Make the Gravy by making a slurry of 1 Tbsp flour per each Cup of Broth For the amount of Gravy that you want.
If you don’t want a bucket of Gravy, then just pour off all of the Broth that you Dont want into a container to save for the next Pot Roast Broth or Soup and freeze that.. Say you want to Keep 3 c for Gravy.. leave 3 c in the Pot.
Use a small bowl to mix 3 Tbsp Flour and 1/2 c water or milk if you prefer, stir well and then drizzle that into the Broth while stirring the gravy with a Whisk. Let it come to a boil for a couple min to get the gravy cooked well. ..

I make Beans all the Time. Never throw out your Liquor. Use it for this.

1 1/2 c Plain White Rice, well rinsed and Well drained.
1 1/2 c Liquor from a batch of Beans or Refried Beans. ReFried Beans IP
2-3 Tbsp lard

Put the Beans, Juice and Lard into the Pot.

Option… add andouille sausage, brats, or sausage if you like it.

Put the lid on the Pot. Press Manual or Pressure Cook. Set the time to 4 min, and then allow 20 min NPR before opening. Fluff with a spoon.

See video for a way to make the beans and rice at the same time. Just make the beans like you want them. Here is a link to another beans recipe.

• Beans Pintos and others cooked In the IP

INGREDIENTS:
1 1/2 c Pinto Beans sorted and rinsed.
1/2 c Onion.
1/4 tsp Garlic Powder
1-1 1/2 tsp Johnnies Seasoning.
1 tsp Cumin.
1 tsp Chili Powder.
1/4 c pork Lard (I buy it at the local Mexican market but bacon fat, and butter will do)

DIRECTIONS:
Add everything to the Pot and then add enough water to cover beans by about 2”. About 5 cups . It should taste a little less salty than sea water.
Put the Lid on. Press Beans and Set the time for 45 min . Allow 15 min NPR before opening.
Pour or ladle most of the liquid out and into a bowl and set aside. Reserve this liquid for Dirty rice. (Recipe Below).
Using an Immersion Blender, Blend the Beans to a smooth consistency but leaving some beans whole if desired. Add a spoonful of liquid back in and blend until you have the consistency that you want, a tad thinner will be best because they thicken more as they set.

FOR DIRTY RICE.
1 1/2 c regular White Rice well rinsed and well drained.
1 1/2 c Bean Liquid from Refried Beans recipe from above.

Add everything to the Pot, and set the lid on. Set the time to 4 min. Allow 20 min NPR before opening.

This is NOT a new concept, just a reminder of how fat can be used in the place of Butter or Lard, especially the fat that has seasoning in it. Butter makes the greatest Biscuits, but let’s face it, it’s expensive. Sooooo, for those of you whom already use Butter or Lard in your cooking this is a substitute.

During hard times, sometimes Butter can be too expensive to buy or even hard to find in the Grocery stores. Some even call rendered Chicken Fat, Schmaltz.
Skim the fat off, (or suck it out with a baster).. from Pulled Pork, Chicken Broth and Beef. It doesn’t matter if some juice gets in because when you pop it in the frig, you can just pull it off the juice and use that way.

Refrigerate or freeze this fat and use it in place of Butter or Lard.
Use for Dumplings, Veggies, Mashed Potatoes, Tamales, Biscuits, freeze it for using in place of Shortening/Lard in Pie Crusts, (I use half Butter and half fat) or use in place of Butter in frying or sautéing. Some people even love it on Toast.

See my Biscuits or Pie Crust recipes in the files.

Notice that this is only a very light mash with a hand held masher.

Or to some Brits, it may trigger memories of a version of something called Bubble and Squeak. The biggest difference is that this is not fried or broiled.
This traditional Irish dish, is commonly made with cabbage… however, there are those whom like to add turnips, rutabagas and or carrots mixed in with their mashed potatoes? Also for those of you that love Brussels sprouts. You can add some to this or even exchange all of the cabbage for Brussels Sprouts. The recipe is just suggestions so add the veggies that you want.

5 med Potatoes….Unpeeled and chopped
1 c chopped Carrot or your choice of root veggies.
1/2 small head of cabbage or about 10-12 Brussel sprouts.
1 nice handful Arugula or Parsley.
1 cup of broth from the Corned Beef .. Made with Stout Beer…see recipe in the files. Use Chicken broth if you don’t have the corned beef broth. (2 tsp Costco’s Better than Bullion Chicken and water tastes great)
Cut potatoes into 1 1/2” chunks.
(If you have leftover Carrot from St Patrick’s day, toss in a couple of carrot pieces from the leftovers from the corned beef).
1/2 of a stick of Butter.
1/4 c cream.
1/2 c Onion chopped
Salt and Pepper to taste

Optional: Add 1 c chopped Carrot and Use a couple of Tbsp of Bacon grease substituted for some of butter. Use some Bacon Bits.

Put everything in the IP and set to Pressure cook for-4 min and 5 min NPR . You want potatoes and cabbage soft.

This is where Personal taste comes in……at this point, you can either fork mash or… When the potatoes are done, remove them to a mixer bowl and mash them well, add the butter, and cream and mash more. I used the Kitchen aid.

Serve up. Make a well in the middle of the potatoes and put a pat of butter in the middle.