Soups, Stews, Curries, Sauces and Dips - Homemaker Geek

Butter Chicken IP

** 2 1/2 stars for heat.. Spicy.

This Delicious Spicy Indian Dish is Basically Chicken Curry. Serve with a small bowl of plain yogurt for people that want a quick relief form this moderately spicy bowl of deliciousness. Leave the Cayanne out entirely if you dont like Spice.
You may also like My Red Pork Curry, and Tom KaGai, or Maybo Tofu links here.
Curry Red Pork IP, Tom Ka Gai IP, Tofu (Mabo Tofu)
It can be made of course with boneless skinless thighs and they can be chopped up if you like, but I choose to leave it intact for the extra flavor. I skim the fat after it’s all cooked. You can also blend up the sauce to smooth it out if you like it better that way.

Serve with Rice or Cauliflower. To make rice at the same time instead of the shown Cauliflower, use the same stainless bowl and trivet and 1:1 water to rice (basmati here) ratio make sure to rinse well and drain really well before adding your liquid.
I have an Friend, born in India who first introduced us to Curry.. and I have made it ever since. We loved to work in the Kitchen together!
This Recipe is for the IP, but can be made stove top as well.
If you have Seeds (Mustard, Cumin, Cardamom, Coriander etc) then by all means use a small pinch of them along with your powdered Spices. It’s nice to bite in to a pop of flavor. I was totally out of Corriander, so I used my Seeds in the Powders place.

INGREDIENTS:
6 med – larger Bone in Skin on Chicken Thighs.
1 onion chopped to fine pieces ( save any juice that they lose).
6 cloves Garlic minced.
4 Roma Tomatoes chopped (catch the juice from cutting them up too…important).
2 Tbsp Tomato Paste.
1/3 c chopped Cilantro.
1 1/2 Tbsp Ginger minced
1 Tbsp Cumin.
1 1/2 tsp Coriander.
1 1/2-1 3/4 tsp turmeric.
1- 1 1/2 tsp Cayenne.
1 1/2 tsp Curry powder.
2 tsp Garam Masada
1 1/2 tsp Cardamom
1 tsp Salt.
1 Tsp Pepper.
4 Tbsp Butter split in 1/2 2 for the frying and 2 for the pot.
1 Tbsp Evoo.
1/2 c Heavy whipping cream or plain Greek yogurt (STIRRED. For ease of mixing in) or use 1/4 c of each.
1 tsp low Sodium Better than Bullion Chicken
1/3 c Water (remember your Tomatoes, Onion and browned Chicken have juice, so about 1 – 1 1/4 cups of liquid are accounted for).
Optional: Thai Chili Peppers can be added in place of some of the Cayanne for more heat.

DIRECTIONS:
In a separate Frying Pan, set to Medium Hi heat.
Melt 2 Tbsp Butter and add 1 Tbsp Evoo to the Pan.
Lightly Salt and Pepper the Chicken on both sides.
Start to Sauté the Chicken Skin side down first until Brown. Flip to slightly Brown the other side. When it’s done you will pour juices and all into the Pot.
Meanwhile chop the Cilantro, then I use my Cuisinart food processor to mince the Garlic first and then chop the Onion.
Add the Tomatoes, to the Food Processor, chopped into 1” pieces so that they will chop up well.
When the Tomatoes are chopped, add them, the Cilantro and Spices to the Pot. Then when the Chicken is done, arrange it around inside the pot On top of the Veggies, do not stir.
Add the Tomato Paste to the tops of the Chicken and don’t stir. Last, pour all of the juices including the fats from frying the Chicken into a bowl to measure it. It will count as liquid when the pot is coming to pressure, as well give flavor …and then most will be scooped off at the end.
Add enough water (the 1/3 c as mentioned) to make up the difference from the Juice of Onion and Tomatoes.. it all adds up, and they will give up more yet…. I only have to add 1/3 c water. Using all the liquid that you gather from sautéing, Chopping and Processing prevents the Curry from being too Soupy. Use the 1/3 Water to deglaze the Pan. Pour the water that you just deglazed the frying Pan with into the pot.
Lock the Lid onto the Pot and make sure vent is to Sealing.
Set the time for 4 min. Allow for 25-30 min NPR. The pin will drop around 12-15 min… don’t open! Let it go for the full 25 min. It’s still finishing up cooking the Chicken. After the 25 min, and pin is down, take the Lid off of the Pot and remove Thighs to a Plate and place somewhere to keep warm. Scoop the fat off the top of the sauce into a bowl, then use and immersion blender to blend Sauce.
Turn the pot to Sauté HI to heat the Blended Sauce to a boil.
Add the remaining 2 Tbsp Butter and Cream.
Taste the Sauce and add more Spices now if you want.
Add the Chicken back to the Pot, and let it bubble for a minute.
Turn the Pot OFF and back to Keep warm HI.
Add the Yogurt on top and stir in as you serve up.
Enjoy over rice or Cauliflower or some of each to keep it low carb.
For Low Carb Die Hards, serve with Cauliflower.

Make sure to add all the fat and juice to the pot, you will skim it off later after it has done it’s job flavoring the Sauce.

Add the long legged trivet to set the rice or Cauliflower bowl on.

If you prefer Rice instead of Cauliflower, use a ratio of
1 c well rinsed and well drained Rice with 1 c MINUS 1 Tbsp Water to prevent mushy rice. The moisture in the Pot will add extra Moisture to the Rice as it cooks for extended amount of time as the NPR happens. Set the Bowl right on top of the Chicken.

To make rice at the same time in stead of Cauliflower. Use 1:1 ratio minus 1 Tbsp water.
Rinse rice well, in this case Basmati. Drain really well, before adding the water or broth.

Immersion blender makes quick work to blend up!

Return chicken to the Sauce to keep hot. You could remove the Skin and meat from the bones and just return the meat to the Pot. Just a thought.

Add a dollop of yogurt and stir in gently as you serve.

Choose Cauliflower for Lower Carb , or Rice if you like rice or do both!

The Chicken unwinds off the bone easily almost like Spaghetti ?

French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.

Ohhhh Yeah! Delicious. My cheese melted after the photo shoot?.
Check out my other French Onion Recipe Links.
French Onion Soup IP and Sirloin Tri Tip Roast for French Dip.
French Onion Pork Soup or French Dip Sandwich IP.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches

This Recipe is super easy.
If you have the Air fryer Lids to any of the Instant Pots, you are going to love using it with this Recipe PRIOR to using the pressure cooking Lid.
Also, if you have any Pork Broth from drippings, then use that, but if not then use Chicken Broth.

INGREDIENTS FOR ASSEMBLING
4 Pieces Low Carb Bread or Baguette type of Bread. 1 1/2” think. You will stack 2 of the Low Carb Bread slices per Bowl.
English Muffins, Hoagies, Mini French Breads, Ciabatta will all work for you.
2-4 slices Room temp Monterey Jack Cheese, Muenster, Swiss, Gruyere (works best) or, Provalove, if you don’t have either, and do have Mozzerella Sticks or freshly grated, you can use that. (I don’t use pre-grated because the anti caking agent in it will not allow for the Cheese to melt well.). Set aside.

INGREDIENTS FOR THE SOUP.. In order, to the Instant Pot 8 q Duo Crisp plus Air Fryer, Add:
2 thinly sliced Vidallia Onions.
1/2 large Sweet Onion, thinly sliced
1 box of sliced Crimini Mushrooms
1 cup Pork Broth. (Use Chicken if you don’t have it)
1 Tbsp Reduced sodium Better than Bullion Chicken
1/2 c Chardonnay * ( a dry wine will, tone down any sweetness from the onions).
1/2 tsp Salt
1/4 Tsp Pepper
2 Tbsp Butter.
4 larger sized Bone in Skin on Chicken Thighs

*note, if you don’t want to use Chardonnay, you can use 1 tsp Sushi Rice Vinegar and 1/2 c Chicken Broth. Or if you don’t want the sweetness of the onions, use a dry white wine.

I usually sear the Chicken until nice and brown using a frying pan BUT, if you don’t have the air fryer lid, sear them for about 5 min per side until nice and brown and continue from there, load some of the onions, then the chicken and then more onions on top so everything is in the pot. Set the time for 4 min and allow 30 min NPR.
Skip the next paragraph and move on to remove the Chicken from the Pot and turn the pot off and back on to Sauté Hi.

If you DO have the Air Fryer lid to your IP, then your gonna love this feature. Instead of searing Chicken in a fry pan or the Pot, the air fryer lid will work on the Thighs BEFORE pressure cooking. )
After adding all the Onions and all the other ingredients into the pot, with the Chicken on top, skin side up, put the Air Fryer Lid on the IP and hit air fry 400° for 15 min. When it was done, take the lid off and switch it out for the Pressure lid. Set the time on the Pot for 4 min and leave it to NPR for 30. It will be Perfect Chicken.

PREHEAT OVEN TO 130°-150° if it goes that low (if not, 200° for 5 min and turn off…don’t forget it!)

*Either way you have chosen to cook the Chicken, at this point.. Toast your bread, butter it and and keep it warm. you can set it in a bowl and keep both warm in an Oven at 130°

Remove the Chicken and turn the Pot off and back on to Sauté HI.. leave it go for about 10 min to reduce the Broth while you remove the skin from the Meat and then the Meat from the Bones . Break it up into bite sized pieces but don’t shred it .
Taste the Soup and at this point add more Salt or Pepper and or Better than Bullion.
Toast your Bread. Butter it . Put a slice of Cheese on it and Set it in a Bowl. Set aside into a preheated warm 130° ish Oven…see pic (not so hot that it kills the Cheese)
Now your Soup is reduced, so add the Chicken back into the Pot and let it re-heat to nice and hot…barely to a boil.
Turn the pot off. If you think it will need it, then turn the pot back on to Keep Warm.
Ladle some of the Soup onto the toast, then add some more Cheese….
Here is where you can put it under the Broiler for a couple minutes or…..just spoon Broth with a bit more Chicken onto the Cheese to get it melting.
Make sure to use enough broth to soak well into the Bread.
Hits the spot.?

I use about 2/3 of the small single serve Bottles of Chardonnay

This is the result using the Air Fryer lid Vs browning in the frying pan…the result is less handling of the Chicken. This was 12 min …I recommend 15.

This is after pressure cooking and NPR…notice the amount of liquid.

To reduce the soup, turn the pot off and back on to Sauté Hi for about 10-15 min.

Remove the Skin and bones from the Chicken, and break it up into bite sized type pieces. Do not shread.

bring the Soup to a Boil and then turn the Pot Off so that the Chicken doesn’t over cook. You can turn the pot to Keep Warm if you want.

This is another batch… toast, butter, add cheese and keep warm in 130° oven, just warm enough so that the cheese doesn’t melt too much.

Chili with PIP Corn Dog Bread IP

This delicious Chili packs about 2-2 1/2 ** out of 5 for spiciness/heat, and has a slightly more Tomato flavor due to the Tomatillos. Corn Dog Bread recipe below. The great part about doing the Cornbread in at the same time as the Chili is that the flavor infuses into the Cornbread…. these are both made in the same pot for the same amount of time. Will fit in the 6 or 8 qt. Scroll down to the Bottom for the Corndog Bread Recipe. Includes DIY corn bread mix.

For a version using your own cooked Beans, click here for a Recipe to make homemade Beans. Beans Pintos and others cooked In the IP
For My other Corn Bread or Chili Recipes …links here.
Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
Chili: made with Braised Short Ribs and Chuck. No Beans.. Breville or Stove top.
Chili Easy IP.
Chili IP..includes 2 recipes….2nd one includes Oven Roasted Pork

INGREDIENTS:
1 Lb lightly browned Chili Meat
1/2 tsp salt
1 1/2 Tbsp Cumin,
1 Tbsp Chili Powder
2 1/2 tsp Oregano
1 1/2 Tbsp Costco Reduced Sodium Better than Bullion Chicken
1 Tbsp dried Onion Flakes
1 tsp Garlic Powder
1/3 c mild Mixed Dried Pepper Blend (you can use a couple of fresh deseeded Anaheim’s instead if you don’t have these… but include them with Peppers below)
3 Tbsp Garlic minced
1 can Rotel
1 can Black, Pinto or small red Beans drained (or use 1 1/2 cups of your own pre made)
3-4 Tomatillos,
1 1/2 c chopped Bell Peppers
1 c Onion
1 Tbsp Tomato Paste.

FOR THE SLURRY TO THICKEN THE CHILI.
1 Tbsp Corn Starch and 1 Tbsp Flour mixed with 2-3 Tbsp Water.

DIRECTIONS.
Mix all of the DRY Ingredients for the Corn Bread and set aside, then mix all the WET Ingredients of the Corn Bread, set aside. Mix together only just before you are ready to close the put it in the pot.
continue on and make your Chili and then come back to the Corn Bread. You need a Bundt Pan to do this that fits the Pot.

Layer as shown in Pics below.
Meat and Veggies on the bottom and then don’t stir, just add the rest on top moving slightly so that the Trivet can fit in. See pic.
Put a long legged Trivet down into the Chili mixture, then put the sprayed Bunt Pan on top of that filled with the Corn Bread mixture.
Cover that with a rack to keep the Paper Towel from falling in, then put the Paper Towel on top to keep too much Liquid from getting in the Corn Bread. Tuck the edges between the sides. See pics below.
Put the Lid on, set the Pot for 20 min on Hi pressure, then let it NPR for 20. Carefully remove the Corn Bread and dab any liquid off the top or edges….then loosen it from the Bundt Pans Chimney and sides. Invert onto rack to cool.
Thicken the chili with 1 Tbsp Corn Starch and. 1 tbsp Flour mixed with 2-3 Tbsp Water. Stir while adding.
Let set for a couple minutes while they thicken up.
The neet thing about this cornbread in the Pot with the Chili, is that the Chili flavor infuses into the corn bread. This batch because of the 4 hotdogs and Cheese added the way I did it, turned out more moist than the plain, and a little more dense almost like spoon bread. A

Notice how the rack fits, leaving room for the lid anti block shield and pin so there is no interference with the function. This is critical.

Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread

Dirty Rice with Chicken and Queso Sauce IP

3 bone in, skin on Chicken thighs seasoned well with Evoo, Johnnies, and Mrs Dash. If you don’t want to mess with them, just use boneless skinless Thighs.

INGREDIENTS FOR THE RICE:
1/2 c dried Black Beans Presoaked 8 hrs/over night.
3/4 c regular White Rice.
2 tsp Cumin.
1 tsp onion powder.
1 tsp Garlic powder.
1 Tsp Oregano.
1 tsp Corriander powder.
1 piece of bacon chopped
2 Tbsp Jalapeño chopped.
1 1/2 c water.

DIRECTIONS:
Add everything to the IP except the Chicken. Stir, then lay the Chicken on top. Put the lid on and set the time for 12 min. Then when it’s done, QR, but don’t touch it (you don’t want the Chicken to over cook is the reasons for the QR)…then… just let set another 10 minutes. Open lid, fluff with a fork and remove the pot from the Base.

INGREDIENTS FOR THE QUESO:
Make this while the Beans cook.
3 Tbsp Butter.
3 Tbsp Flour
3 c Chicken broth (or water with 1 Tbsp Costco Better than Bullion Chicken).
1/2 c Cream
1 Tbsp Better than Bullion Chicken (check flavor first after sauce is made).
1 Tbsp chopped Jalapeño
1 chopped Tomatillo.
2 chopped Mushrooms.
1/2 c Queso cheese.. broken up. melting cheese. Oaxaca cheese.

DIRECTIONS FOR THE QUESO:
Using a Sauce pan with the burner turned onto medium heat, add the Butter and Flour, stir to make a Roux and then add the Broth or Water and stir to thicken.
Add all the other Ingredients. Stir and let simmer for a few minutes, then remove from the heat. Set aside . When the Chicken, Beans and Rice are done, remove the Chicken and fluff the Rice. Turn the IP off and remove the inner Pot from the IP. Cut the chicken from the bones and cut it into 1” chunks.
Back to the Beans and Rice, add the Chicken back into the IP and Pour the Queso over all of that. Carefully stir the Sauce down into the Rice mixture with Chopsticks.
Serve with Chips on the side and Veggies.

Back to the beans and rice, add the chicken back into the IP and Pour the Queso over all of that. Carefully it stir sauce down into the rice mixture with chopsticks.Serve with chips on the side and veggies.

Caramel Apple Cinnamon Sauce, includes choice of Monkfruit Blend sweetener.

You know the deliciousness of the cinnamony goo that is inside of Apple Pie. Well this is it! This Sauce is fantastic on Vanilla Ice cream, and so many other things.

Not to be confused with Caramel for caramel apples.

1/4 c concentrated apple juice from frozen ( or reduced from 1/2 c bottled juice).
1/3 c Sugar (or a combo of 1 1/2 Tbsp sugar and 3 1/2 Monkfruit Blend Sweetener although this will have a slightly different consistency it is lower carb content. But it will separate after it sets for several hours so refrigerate )
1/4 rounded tsp ground Cinnamon
4 Tbsp salted Butter.
2 pinches Salt

In a Sauce pan add all ingredients and bring to a rolling boil.
remove from heat. ( If using Erythritol Monkfruit blend, you have to let it boil for about a minute to really melt it into the sauce). Sauce thickens as it cools. It gets really thick. Just heat up to use on Ice cream. If you want to thin it down, just add some apple juice.

Serve Over Ice Cream , or use as a dip for Banannas and Peanut Butter or get creative….chocolate… cheese, celery and peanut butter….etc yum!

This is hot. Notice how thin it is. All sugar batch hot..

All sugar batch almost cooled. It’s thick when done.

This is what the batch made with Monk fruit blend comes out like, when hot.

This is Monkfruit blend sauce almost cooled, it will thicken a bit more.

Both Sauces, totally cooled. Just heat up for ice cream!

Turkey Pot Pie from 3 lb Frozen Turkey Roast IP/Oven

Make your Crust recipe or use a ready made Crust. If making your own put the dough in the refrigerator to chill for an hour before rolling. See my recipe under moms pumpkin pie, OR look under Pie Crust under. Then follow instructions here for the Turkey Breast, Except that you will add the Veggies on the bottom. See the recipe:
You may also be interested in My Turkey and Dumplings recipe here.
Turkey and Dumplings IP

Use my pie crust recipe here.. Pie Crust

Pie Crust

1-3 Lb Butterball Turkey Roast, White and Dark Meat (or equivalent) You can use a Breast Roast as well.
2 c Chicken Broth ( or water and 1 Tbsp Low sodium Better than Bullion works great. Taste it and see if it needs a little more.)
1 Tbsp Mrs Dash Onion and Herb seasoning.
2 tsp Johnnies Seasoning Salt or equivilent.
1/2 tsp Italian seasoning.
1/2 tsp Rubbed Sage.
1/4 tsp Thyme.
1/4 tsp Rosemary

Run just enough Hot water over the Gravy packet (refreeze and save this for another day) remove it from the Breast, but leave the Net on. Spritz the outside with the EVOO. Sprinkle with Seasonings. Rub the Spices onto the Turkey Breast. Add the Chicken Broth to the Pot and put the Trivet in.
Add some of the next 4 ingredients to the Pot under the Trivet to flavor the Broth.

1 1/2 c Chopped Carrot ( Use 1 c in the pot and Save 1/2 c out).
1 c Celery (use 1/2 c in the pot and Save 1/2 c out).
1 1/2 c Onion (use 1 1/4 c in the pot and Save 1/4 c out).
1 c Green Beans (use 1/2 c in the pot and save out 1/2 c).
1 cloves Garlic minced.
1 c Frozen Peas (save out to add in last with the Turkey)

1/2 c Heavy Whipping Cream.
1/3 c Flour for thickening ( save both aside.)*

*Note for above: Your using Heavy whipping cream for a reason, the slurry will be thick. It won’t be lumpy if you stir it in quickly with a heavy whisk, slotted spoon, chopsticks, or Swedish dough whisk.

If you like your Veggies really soft then no need to save some out, just save the frozen Peas out.
Add the main portions of the Veggies from above into the Pot, Add the Breast/Roast directly on top of the Veggies in the Pot.
Put the Lid on and set to Sealing. Set the time for 36 min, and allow 30min NPR even if the Pin drops, it’s still cooking.
While the Turkey and Veggies are cooking, and you have decided that you want some Veggies a little bit more firm, then use your other IP or Microwave to par cook the other Veggies,..the Onion, Carrot Celery and Green Beans that you held out. (Except the Peas because they will overcook….)
Pour 1 c Water in the Pot and set the Pot to “0” min. When done QR. Save these Veggies to add to the Pot Pie before baking.

When the Turkey Roast or Breast is Done, remove it from the IP, scrape seasoning off and put that into the broth, cut the net off, and cut Turkey up into bite sized cubes . It is ok if there is a little bit of pink in the middle. It will cook in the Pot Pie when it goes into the Oven.
Set cubes Aside.
Turn the Pot off and then back on to Saute HI. Taste the Broth and at this point, add more seasoning…Rosemary, Thyme, or Sage, if you like more in. Remember that the dry seasonings intensify as the Gravy cooks in the Oven, so use sparingly.
Mix a slurry of the Flour and about 1/2 c Milk. This isn’t your normal Slurry. It will be thick, so you will use a heavy whisk or equivalent, like chopsticks or even a Swedish dough whisk to stir it in. Scoop it into the Broth while stirring quickly, stir til thickened, quickly add the Turkey cubes, par cooked Veggies, and the Peas. Turn the Pot off.
Pour Hot Filling into a prepared Casserole Dish.

Preheat Oven to 400°

Roll out your Crust and then work fast to top the dish with the crust, cut the excess off the dish. The hot mixture will start to melt the fat in the crust, and it can become unmanageable so be happy with just getting it on there. Poke a few vent holes in the top for steam to escape while it cooks.
Bake the Pot Pie for about 30 minutes until filling is bubbly and crust is golden and done.
Let cool for 5-10 min before serving.

This is not quite done for good reason. It goes back into the Pot Pie filling to finish up cook in the Oven.

Tom Ka Gai IP

I love this Thai Soup. I use LEMON juice rather than the traditional Lime, but you can use Lime as well. I guess it’s the rebel in me?. It’s so nice and light, yet so satisfying! A friend mentioned that she had never had Coconut and Lemon before and I have made it often, so this recipe is for her.
Serve with Rice so get that going. This Soup takes a few minutes to chop up like Stir Fry but it cooks so fast!
Initially, it is not too spicy, maybe not even at all to some, but you get to choose how much Sriracha and extra Lemon goes in your Bowl. Enjoy!
If you like this you may also like My Butter Chicken. Also Pork Red Curry. Links here.
Butter Chicken IP , Curry Red Pork IP or Maypo Tofu (Mabo Tofu)

If your making Rice to go with it, then make your Rice as you chop and prepare this. One Option instead of Rice is Cauliflower Rice or even Konica/Shiritake Noodle Rice…See pic at the end.

4 Boneless Skinless Chicken Thighs chopped into about 1” pieces.
1 Rib Celery sliced diagonally into 1/8” slices (3/4 c ish).
1 Onion cut into 1/8” strips and in half too (1 1/2 c ish).
1 large Carrot sliced diagonally in 1/8” slices (1 c ish).
4 cloves Garlic thinly sliced.
1 knob Ginger 1 1/2 x 1/2” peeled and sliced thin lengthwise
Lemon Juice from 1 Whole Lemon (Also use a tsp of the Zest also if you like it), you could substitute Lime if desired, or both.
3” piece Lemon Grass if you have it whole, if not 1 tsp Lemon Zest will work
1/3 c Cilantro chopped
1/3 c Fresh Basil chopped.
2 c Chicken Broth or (1 Tbsp Low Sodium Better than Bullion Chicken and 2 c water).
1 Tbsp Costco Better than Bullion Chicken (yes, on top of the broth made above).
2 cans Coconut Milk.
1 -2 Roma Tomatoes chopped 3/4” pieces.
4 oz sliced Mushrooms.
1 scallion chopped.
1 – 2 small sweet Peppers.
1 Tbsp to start of Thai Red Curry Paste

Optional: 1 Jalapeño sliced or chopped

For Garnish:

Schriracha OR Thai Chili Garlic Sauce
Lemon/Lime if you like.
1-2 Scallions chopped
1/3 c Cilantro chopped.
Handful of Fresh Basil whole leaves

In order….so that you don’t get that dreaded Burn Notice, add the Chicken Broth to the Pot first, then the Onions, Chicken, Celery and everything else EXCEPT for the Coconut Milk, the Tomatoes and of course the Garnish. Put the lid on and set the time for 1 min (yes 1) . Let Soup NPR for 3 min and then QR. Turn the Pot off and back on to Saute Hi, Check Chicken for Doneness and add the Coconut Milk and Tomatoes, heat through but DO NOT Boil. Turn Pot off of Sauté and on to keep warm if you like.

Serve with a Side of Rice, Lemon or Lime wedges, Schriracha Sauce, and Garnish. Above.

The Optional…Jalapeño is in the bowl by the carrots

Alternative to Rice
Shiritake Noodle Rice

Lemon Sauce for white Fish….Creamy & light .. Simple

Chilean Sea Bass Chilean Sea Bass with Lemon Cream Sauce

If you like this Sauce, you may also like my Soup that was inspired by leftover Sauce.. link here Creamy, Lemony, Chicken and Wild Rice Soup IP. I have to say that I could just dip bread in this simple yet delicious sauce all day long…in fact, when I created the recipe I made it a few ways and ended up with a bunch, so I turned it into a base for my Creamy Lemon Soup! ? what inspired the Sauce was a banquet that my husband and I attended.
NOTE:* This Sauce thickened with 1/2 Tbsp Corn Starch and 1 1/2 Tbsp flour instead of what the Recipe below calls for will also make a nice alternative for Hollandaise Sauce . Sous Vide Eggs Benedict IP or Immersion Circulator .

Soooo, We had a choice of Filet Mignon (which I had just made For the first time ever that week…Instant Pot Sous Vide method). So the other two choices were Chicken….(always turns out dry at banquets but I was probably wrong for this place) the other was Snapper, so we chose that, it came with this very light and delicate Sauce that I just had to figure out, so the quest was on! I thought that I had. Explaining it to my group and one person suggested Lemon Zest …. I tried that, and my husband liked it so decided to add it to the Sauce recipe. But after talking to a gentleman that sat next to me and had the same thing. (Except that he and his wife split their dinners to taste the Mignon and Snapper). After I “got it”, I asked his opinion, and he said that he and his wife didn’t think the sauce was a really creamy sauce, so I thought about that and considered that it had to be Cornstarch and more Chicken Broth in order to get that delicate smooth Sauce. So, while the one that I first made with just Cream, Lemon, Butter, and Costco’s Better than Bullion… was great.. and Keto friendly, I think our new friend was correct. After more testing….Here is the final recipe. Oh….did I mention that I also tried variations with the Pino. More than 1 Tbsp isn’t good so stay with that if you add it in. Please enjoy.
I leave the Option of 1 Tbsp of Pino up to you.

INGREDIENTS:
1 c Water …mix with the Better than Bullion below (or use Chicken Broth or Stock and a couple of shakes of Salt. If your using the Broth do not add the Bullion).
Start with 3 tsp Costco’s Better than Bullion Chicken
1/2 Tbsp Cornstarch (Rounded for a little thicker Sauce. Mix with the cup of Water above).
1/2 Tbsp Flour
1/4 c Heavy Whipping Cream.
2 tsp fresh Lemon juice (maybe 3 but hold back til you taste the sauce.
2 tsp Lemon Zest. Again, hold out but you can go to about 3.
1 Tbsp Butter
Dash Salt

OPTION: 1 Tbsp ONLY Pino Noir (more is not good) if you choose to use the Wine then be sure to use a rounded Tbsp of the Cornstarch.
Another Option is.
Dill or Capers or even Red Pepper Flakes. Make it first and then you decide.

DIRECTIONS:
Use a Sauce Pan or Frying pan and a Whisk.
Add everything to the Pan and heat on Medium heat, stirring constantly and well, getting all around the pan, until bubbly, but not Boiling, Sauce will thicken a little as it cooks. When it’s ready, remove from the heat and check thickness with a Spoon. It will lightly coat the Spoon, but should not thicken too much. See the pictures. Taste the Sauce.. (use a new clean spoon each time you taste it, so the Sauce doesn’t break down), and add a touch more Lemon Juice or Bullion, if desired, but just know that too much Lemon may overpower the white Fish. Ladle onto the plate before putting your Fish and Veggies down on the Plate. Enjoy!

Surf n turf. This is Baramundi, from Costco

Creamy, Lemony, Chicken and Wild Rice Soup IP

This delicious Soup is for those folks that love lemon Chicken .
the first time that I made this soup, it was from leftover Lemon cream Sauce for White Fish, a thinner light and Lemony Sauce for the Fish. Check it out here…it can be made thicker if you like. Chilean Sea Bass with Lemon Cream Sauce

If you are using FRESH Chicken change your cooking time to 4 minutes with 20 min NPR.

4 chicken Hind Quarters Frozen.
1 1/4 c Carrot chopped fine.
1 1/4 c Onion chopped fine.
1 c Celery chopped fine.
3 cloves Garlic Minced.
1/2 tsp Italian Seasoning.
1/4 tsp Rosemary
1/8 tsp Thyme.
3 c Water
1/2 tsp Salt.
1 Lemon Sliced 1/4” slices including rind (you’ll pick the Rind out after).
1/3 c Wild Rice.
2 Tbsp Low Sodium Better than Bullion Chicken

Stop here ?

Add later:

1 c Heavy Whipping Cream

1/4 c Flour or Cornstarch.
1/2 c Water (Make a slurry of the Water and Cornstarch and hold aside til aSoup is done.)

FOR THE SOUP:
Add the Chicken into the Pot, add the chopped Veggies, Water Salt and Spices, Bullion, then the Rice. Don’t add the cream or slurry yet.
Put the lid on and turn the time to 20 min if your using Frozen. (AGAIN if you are using Fresh Chicken set the time to 4 min) When it Beeps allow a full 20 min NPR. Or at least until the pin Drops. The Chicken may not be quite alllll the way done, don’t worry. It’ll cook more as it cools but even then it will finish up after you get the Meat off the Bones. Let cool til handleable, then take Meat off the bones and put it back in later. Chop Chicken into smaller bite size pieces. After that, it’s your choice at this point to either toss the Skin out or save for later Broth in the freezer or just cut it up into very small bits and toss it back into the Soup.
After the Meat is off the Bones and chopped, turn the pot to Sauté HI and add the slurry made from the Flour/Cornstarch (or combination of both to keep it from breaking down) and the 1/2 c water. Slowly stir it into the Soup. When the Soup thickens some, you know that your Flour is cooked in, then add your Cream and stir. Heat till bubbly, taste it at this time and add more Salt Pepper, or Better than Bullion then add the Chicken back into the Soup and let it come back to bubbly and then serve up. Turn the pot off and back on to Keep Warm .

Hemp Heart Pesto

This delicious Pesto is a perfect use for the Hemp Hearts. Add chopped Macadamia nuts or Pine nuts to add a little crunch if desired

1 c Hemp Hearts.
1 c EVOO.
1 c Parmesean Cheese.
1 c Chopped Basil.
6 cloves Garlic peeled.
1/4 tsp Salt or more (adjust after mixing).
1/4 tsp Pepper

In a Food Processor , put the Garlic in first and Pulse until it’s chopped fairly well, then add all the other ingredients. Turn the Processor on until every thing is mixed well but not so fine that it’s all green.
pour out into a storage container and put in the frig for a couple of weeks, and then into the freezer if you haven’t used it up by then. Taste Pesto and add more Salt or Pepper if you like.