Instant Pot Recipes - Homemaker Geek

Sous Vide Chuck Roast (Pot Roast) IP 48 hr Soak

This is such a tender and Juicy way to have Pot Roast it’s simply amazing.

1 Boneless Pot Roast 2-4 lb
1 tsp Montreal Steak Seasoning.
Butter.
Thyme.
Rosemary.
2 Gallon sized Zip lock Baggies heavier duty for the outer one. You can use the seal a meal type, or also hand pump type of vacuum bags as well.
1 clove Garlic for Searing

Fill the Instant pot liner pot with Hot Tap Water(Not above 133°), to the 2/3 mark and set it into the Instant Pot. Set the Sous Vide time and time to 49:00 hrs and the temp to 130°. Turn it on.

Pat Roast dry with a paper towel. Season all sides with some Thyme, Rosemary and Montreal seasoning. Pat the Seasoning in. Fit the roast into the first baggie..

Use another pot full of water and use the water displacement method to vacuum seal the baggie. Or use a seal a meal type bag, or hand vacuum sealable Baggies (below). Submerge the baggie to squeeze air out being careful not to allow any water in the baggie with the steak. Fold the baggie over, squeezing the air as you go, and fit it into the second Baggie, and repeat the water displacement process, and completely seal.

When the water comes to temp and the pot turns the count down time on, Keeping the Zip lock out of the water. The Roast needs to be completely submerged, with at least 1” water above it. Use a soft edged clip (so it won’t poke through the baggie) or just use the lid to hold the baggie out of the water, you can use a lotus steamer to hold the roast down. I use a chrome rust proof napkin holder… and the lotus steamer on top of it.

I just fold the zip lock top of the baggie over the Rim of the Pot and use the Lid to hold it stable….(I don’t use a clip) The lid or a glass lid needs to go on top for this because it insulates it some and keeps the heat from escaping so the water doesn’t evaporate. So be careful not to tear the baggie with the lid.. I like the IP lid because it holds the heat well.

This process will make about a cup or so of juice in the baggie, reserve this at the end and quickly make some gravy/sauce, all it needs is a little cornstarch.

When the Bath time is close to being done, it will take about 15 min to sear the Roast and let it rest before serving, so get out a heavy Frying Pan and a small one for the Sauce that you can make while the Roast rests.

Prepare the rest of the dinner and then heat the pan to hot, cast iron is perfect for this. Pull the Roast out of the bath and the baggies. Pour off the juice into a little Sauce Pan or Frying Pan and use with 1 Tbsp starch to 1 c of Juice to make a little Gravy/Sauce while the Roast rests after you sear it. Quickly add a couple of Tbsp of Butter to your hot pan and immediately add your Roast. Sear it for about 30 seconds per side in the hot pan. Internal temp should be 129- 133° whichever you prefer.

Remove Roast to a pre warmed Plate/Platter and let rest for 10 minutes before slicing and serving.

Fill 2/3 full of hot tap water, mine is like 133°.

Hands off Oven Roasted veggies. Yum. Ez serve. 350 40-45 min.

Artichokes IP

I cook these differently that some others do.
I grow them Organically in my Garden, so have had lots of practice cooking them. I have stuffed them, Baked them, Oven roasted them, Steamed them Pressure cooked them etc, so, this is just one way to cook them

Serve with Garlic Butter, Hollandaise Sauce in this recipe Sous Vide Eggs Benedict IP or Immersion Circulator or even Mock Hollandaise Sauce (Recipe below). Another delicious dipping Sauce is just Sriracha Sauce and Mayo, mixed to taste.

Artichokes.
Garlic minced.
Johnnies Seasoning Salt or Equivelent. Slap ya Mama is great for some kick.
Evoo.
Lemon.
2 Bay leafs

FOR THE SAUCE …Mock Holindaise:
Depending on how many Artichokes you are serving you may want to double.

Mayonaise (about 1 c).
Garlic (1 clove or a few shakes of powder).
Butter 2 Tbsp.
2 -3 tsp Costco’s Better than Bullion Chicken
2-3 Tbsp very hot water

Instructions:
Pour recommended water into the pot, add a little of your seasoning salt to the water, add a squirt of lemon juice, and the Bay leaves. Put the Trivet or use a lotus steamer or bamboo steamer in the pot. More fit if you just use the trivet or lotus steamer.

Clip points of the Artichokes. Cut them in half lengthwise top to bottom. Remove the choke with a spoon. (The fuzzy center) Discard the choke.
Drizzle the Insides of the Artichokes with Evoo, and then Lemon Juice. Sprinkle with your Seasoning Salt and then sprinkle with the minced Garlic.

Carefully arrange the Artichokes on their sides with the cavity facing up, onto the trivet or steamer. Stagger and layer the Artichokes in the pot.

Put the Lid on and set the vent to sealing. Set the Time to 12 min and when the Artichokes are done, allow 5 min NPR.

These are Globes… and yes, even though the one was starting to bloom, it was still good to cook and eat.

While the Artichokes cook, prepare your dipping sauce.
Instructions for the Mock Hollandaise Sauce.

DO NOT MICROWAVE this Sauce because it will Break the Sauce.
Use two containers for this, one for the sauce and one for the hot water to set the sauce in to keep warm.

In a cup or mug or container that can go into another bowl, Preheat the mug with really hot tap water, and then add the 1 Tbsp of Better than Bullion along with the 2 Tbsp of Very Hot water to melt the bullion as best as you can, add the mayonnaise to this and then the melted Butter. Mix well and taste.. Add a little more hot water if you want a thinner Sauce. Set mixture into a second bowl full of Hot water to keep warm.

Notice the Hot water in the Bowl to keep this Sauce warm.

Cretons IP

Cretons is a French Canadian Sandwich Spread

This recipe uses Cashew Cream, Almond flour and Coconut flour. (homemade which takes a day. See Below..Or buy Cashew milk from the grocery store). It can be altered easily to use regular milk, and bread crumbs.

1 Lb Ground Pork

1/2 Tsp Costco’s Better than Bullion Chicken

1 Onion Chopped 1 c

2 Cloves Garlic minced

1/8 tsp Thyme

1/8 tsp Sage

1/2 tsp Salt

pepper to taste

1/8 tsp Alspice

Cloves Pinch

Cinnamon 1 shake (2 pinches)

Nutmeg tiny pinch

Ginger Pinch

1 c Cashew Cream see below for recipe

1/4 c Oatmeal, Breadcrumbs or a combination of 1 Tbsp Coconut Flour and 2 Tbsp Almond Flour

Put all ingredients into a stainless steel bowl. Pour recommended amount of water into your IP.

Place the trivet into the bottom and add the stainless bowl with ingredients in it down onto the trivet.

Put the Lid on and seal it. Set the time for 4 min, and then allow 10 min NPR.

Allow Pork mixture to cool slightly and then pour it into a food processor, and pulse until you have the desired consistency. Taste and adjust seasonings.

Pour it into a container, cover and refrigerate for a couple hours, and use like deviled ham, on Sandwiches, Toast or Crackers.

TO MAKE CASHEW CREAM:

1 cup Raw Cashews

1 1/2 c water.

Soak Cashews for hours until soft or overnight.

Pour water and Cashews into a Vitamix and mix on hi speed until smooth and creamy.

Pour Cashew Cream into a container and refrigerate for up to 1 week.

It will look like this when it’s done, it should be in a stainless bowl

This Batch is courser, so be sure to make your to your liking.

This batch is smoother so adjust to your liking

Vegetable Beef Barley Soup IP

I have several pics of different batches below, not to limit you in what ingredients you use. The cook times will be the same if you sauté your Meat first.

1-2 lb of Beef pre cooked..Hamburger works well or leftover Pot roast diced (add diced pot roast last)
If you want to use all raw fresh Meat, you can cut up raw chunks of Chuck Roast too if you trim out the connective tissue if you like, just lightly sauté the Meat first.
4 cups of rich Beef Broth ( I use my frozen pot roast juice and veggies, even bones from braised beef shank).
2 Carrots 2-3 cups chopped into 1/2” pieces.
2 c Celery chopped.
1 1/2 c. onion Chopped.
2 cloves Garlic minced
1 c Corn.
2 c Fresh green Beans.
1 1/2 c Tomatoes chopped OR 1 can of Italian stewed Tomatoes.
1/3 c Barley.
1 tsp Italian Seasoning.
1/2 tsp Salt

OPTION:

1 can of Stewed Tomatoes.
1-2 c diced potatoes.
1 c frozen peas

Brown the Hamburger, getting some of it Dark but not burned.
Pour broth into the pot and add the chopped Veggies and Hamburger, salt and seasoning. I don’t stir it. Add the Tomatoes. Add the Barley and do not stir, just kind on push it down gently, see pic… .
Put the lid on the Pot and set the time for 4 min. When the pot beeps allow 10 min NPR. Add diced Pot roast and let it heat up before serving.

************************************************************* here are a couple of other batches..don’t be limited on what ingredients you use.

Potatoes, Brats or Ham with Green Beans, Onion and Garlic IP

This Recipe is just a guide on time…..well…and ingredients. Use more or less of any Ingredients depending on how many you are serving. You can fill the pot if you want to. You can use the same amount of Broth or more, depending on how Soupy you want it. But if you want it thicker, as the Pics show, then thicken with a slurry when it’s done. A Slurry can be 1 1/2 Tbsp of Cornstarch per cup of liquid or 1 Tbsp Flour per cup of liquid.
* For a Ham version of this use a Hambone with some Meat left on it instead of the Brats.

2 lbs baby Potatoes or regular medium sized Potatoes cut into 1” chunks.
1-2 lbs Brats or Kielbasa cut into 1” 1 1/2”chunks OR Ham bone with Meat.
1 lb fresh Green Beans.
1 Onion or 1 1/2-2 c.
3 cloves Garlic large chopped.
1 c Chicken Broth.
2 Tbsp Evoo or Butter.
3 Tbsp Cornstarch.
OPTIONAL: 6 Mini Sweet Peppers sliced.

Turn the Pot to Sauté and Heat to Medium. You can also use a frying pan for this.. (it’s faster and no need to deglaze) Add the pieces of the Brats or Kielbasa and Brown them on the outside only. Turn Pot Off. Deglaze the bottom with Chicken Broth. Add Onions and then Beans and Garlic. Do not stir. Sprinkle with 1 Tbsp of Corn starch. Add Brats on top. Sprinkle 2 more Tbsp Cornstarch evenly on top. I do it this way so that the cornstarch doesn’t glob up. Put the lid on, set the time to 4 minutes. QR. test Potatoes for Doneness. Stir and serve.

Layer Onion, Beans, Garlic. Peppers, then sprinkle with 1 Tbsp Cornstarch.

Sprinkle remaining Cornstarch evenly on top.

It will look like this when you open the lid.

Buffalo Style Pork Strips Air Fryer or Oven

Does anyone ever use Pork Shoulder/Butt for Stews, Steaks, Ground Pork and even Sausage? Well now, Buffalo Style Hot Pork Strips . Because it is Pork Shoulder Roast, these delicious strips will have several textures. I only found a couple of tougher bites.

1-2 lbs of part of a Pork Shoulder cut into 1/2” thick slabs. 1 lb serves 2.

2 tsp spicy Rub. (Slap ya Mama is a good one.) I make my own. Recipe in files.
1 recipe of Hot wing Sauce. Hot Wing Sauce Buffalo style. You will have extra if you only make one lb.

Sides:

Celery.
Carrots.
Tomatoes.
Sweet Peppers.
Blue Cheese Dressing (I add Real Blue Cheese Chunks to it)

Slice the slabs into 1” strips. Lay out evenly in your air fryer. I Put them into my Air Fryer Oven. Set your Air Fryer to its highest setting.
Air Fry for 15-20 min depending on your fryer. I didn’t flip bit you can halfway through if you want.

Remove Strips from the Oven and either drizzle with sauce or toss them in the sauce.

Serve with Blue Cheese dressing, Celery, Carrot Pepper strips as seen in pics.

Hot Wing Sauce Buffalo style

3 Tbsp Butter melted
1 1/2 Tbsp Sushi Rice vinegar
2 Tbsp Worchestershire
4 Tbsp Cholula sauce
1 Tbsp Tabasco
1/2 tsp Garlic powder

Melt Butter and add all ingredients into a gravy boat. Use for Wings or Air fried Pork Strips.

Keto Bread IP

This Keto Bread is actually amazingly Moist and filling. It can very easily be made in the microwave in a cup, just cut this top recipe in half and adjust the melted butter to 1 Tbsp, and mix in a cup and microwave for 80 seconds.

Double one batch of the Krumpets (recipe below)

1/2 cup Krumpet Mix

5 Tbsp melted Butter (not tsp like you would think if you double the recipe below)

2 Eggs beaten

1/4 c water.

Whisk together and pour Batter into a pre sprayed Mini Loaf Pan 6”x 3”x 2 1/4” (inside measurements)

Pour Required amount of water in your IP. Lower a long handled trivet down inside. Put the Batter filled Loaf Pan onto the Trivet.
set the time for 15 min on LOW Pressure, and then when it’s done, let it NPR for 5 min before opening.

Remove loaf from the IP and put under the Broiler. For 5 min. An Air Fryer or toaster oven broiler works too..

Remove from oven and very carefully using a dish towel over the top, turn the loaf out and place upright onto a cooling rack to catch the Loaf.
cool slightly before cutting.

Pork Pozole with Mayacoba Beans IP **Spicy

This Delicious Stew is Spicy. About 2*, and a lot more so if you don’t deseed the Serrano. It’s a cross between Pozole and Pork White Bean Chili. It can be made with Chicken as well. Cook time is the same.

2 lbs Pork Shoulder cut into 1” chunks.
1/2 lb Mayocoba Beans Presoaked or Precooked (see note below about how to)
1 1/2-2 c chopped Walla Walla Sweet Onion.
6 cloves Garlic chopped.
1 Jalapeño Chopped
1 Serrano pepper Chopped and deseeded.
1 Aneheim pepper roasted and peeled (or 1 small can).
1 1/4-1 1/2 tsp Johnnies Seasoning Salt or Equivelent.
2 tsp Cumin.
1 1/2 tsp Coriander dry herb.
3-6 Tomatillos chopped 1/2” chunks.
1 25 oz can Hominy Drained.
3-4 cups rich Chicken or Pork broth or both, and some of the Bean Broth from the Mayocobas if you just made them. (You’ll end up with more broth than this from all of the veggies, and can add more broth later if you think you need more at that point.).

Costco’s Better than Bullion Chicken To add at the end if needed. Have it on hand. You may want 1 Tbsp but only add at the end if you think you need it.

FOR GARNISH:

Radish.
Avacado.
Cilantro.
Scallion.
Lime.
Sour Cream.
Cherry Tomatoes

FOR THE MAYOCOBA’s:
Either rinse and sort and Soak Overnight (my preference) or pre Cook using the Fast soak method where you bring the beans in water to a boil and let the beans set 10 min as they start to swell.
Drain, rinse and add fresh water with :

1 tsp Salt
1 Tsp onion powder,
1/2 tsp garlic,
2 tsp cumin
1 Tbsp Chili powder.
1 Tbsp Italian seasoning or Oregano

Set the Instant Pot to “Beans” and adjust time to 10 min. When the pot beeps, CR (controlled release) Beans are ready to use. Ladle Beans out of liquid into a bowl and set aside for a few minutes while you assemble the rest in the Pot.

Back to the soup.
Mix the Meat and Spices. Let the spices blend in while you add the Veggies to the bottom of the pot, then add the Beans, Meat, Hominy and Chicken Broth (or Bean Broth). Don’t stir. Put the lid on and set the time for 4 min. When the Time is up and pot beeps, allow 15 min NPR (Natural pressure release).
Taste the broth and add more Johnnies Seasoning Salt or some Costco’s Better than Bullion Chicken if you want it. I add 1 Tbsp of Costco’s Brand. But this depends on if you used chicken broth in the soup. Make sense?

Put all Veggies except the Beans and Hominy on the Bottom and give a quick Stir

Beans, Hominy and Chicken or Bean Broth next. Don’t worry if the Broth (from any precooked Beans) is jelled. It will melt, as the pot heats up.

Carefully, Smush the Meat down in with the Beans and Hominy but don’t disturb the bottom.

IP Cornbread On the side. See Recipe in files.

Chicken Bone Broth IP

The biggest difference between Broth or Stock and Bone Broth is basically that Broth or Stock (which has Veggies mixed in it) is cooked for less time.
Bone Broth is a cook time that is long enough to penetrate the Bones and infuse the minerals, collegians and marrow into the Broth.

FOR Turkey Bone Broth Click here. Bone Broth straight up, no Veggies. This is Turkey. IP.
Also Chicken Broth. you tube Video
https://youtu.be/bfrfWt7MfvI.

Yield about 6 1/2 to 7 cups Broth.

3 or 4 Carcasses. (I freeze them until I have enough to make a Batch)
6 C water.
1 tsp Salt.
1/2 tsp Pepper.
4 small Carrots Rough chopped.
2 Ribs Celery rough chopped.
1 Onion rough chopped.
1 Tsp Apple Cider Vinegar

If you have a basket, and want to use it now is the time. Or you can use it after as a strainer.

Put all ingredients into the IP and turn the time to 2-4 hours.
2 for lighter broth.
3 for richer broth.
4 hrs (240 min) for Dark Broth.

Let it completely NPR.
The 8 q took 10+ minutes to come to pressure. It will take about 40 min to depressurize. Taste and add Salt or Better than Bullion Chicken now or to your Soup.

You can skim the fat off and reserve it for biscuits, and then either use the broth for soup right Wray or Cool completely and refrigerate overnight or a few hours. Remove the fat to another container.

You get about 6 1/2 to 7 cups of Broth.
This is the end of the recipe.

Don’t throw this gold out! Use it for Biscuits. See my Biscuit recipe in the files under General Recipes.

The next pics are for saving the leftovers for Dog Food.