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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.
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.After stirring meat and cornstarch in.
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 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?
Cut up Meat and VeggiesPut all Veggies except the Beans and Hominy on the Bottom and give a quick StirBeans, 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.Beans Hominy and Chicken Broth.Then add the Seasoned meat.Carefully, Smush the Meat down in with the Beans and Hominy but don’t disturb the bottom.GarnishIP Cornbread On the side. See Recipe in files.Yummm!
The first 5 pics are from one Batch. there are several ways to make this, just like any other Soup. ? have fun with your PHO.
You can use Chicken or Pork in place of Beef, but it has to be pre cooked for food safety reasons. Read through this Recipe first because the process goes pretty fast but it takes a bit of planning.
FOR THE BROTH:
I love to buy Chicken, Beef and Pork Bones and make the Broth the Day Before. To do this, I Season them with EVOO, Johnnies, ( or something like Lowery’s would work) Mrs Dash “Onion and Herb”, and if for some Kick, Slap Ya Mama Seasoning. Then I Oven Roast on 325° convect, for 40 min. Then I flip the Meat and Bones over, turn the Oven up to 340° convect, and add another 30 min. Check them… I still want some of the Meat Soft but it Should be crusty. Makes the Best Broth. Then I put the Bones into the 8q IP and add 6 cups Water. Put the Lid on and set the Time for 240 min. This gives me a really rich Broth for the PHO.
WHAT YOU WILL NEED. Your Choice of Sliced and prepared Meats. Beef, Chicken, Pork Or Shrimp or combo of all. Chicken and Pork need to be par Boiled and freshly done, they will Go into Hot Broth that will cook them more. Beef and Shrimp Should be Raw. 8-12 cups of Broth,….made from about 2 1/2 or more cups each of Pork, Chicken and Beef Broths. I have also saved my Pulled Pork Juice for this. ( the Pork Juice may be a bit Salty so taste it, go easy). Also, no problem using frozen Broths. [If you don’t have all of the above Broths, you can use 4 c ea of boxed Beef Broth and Boxed Chicken Broth.]. 2 Rocks of Sugar or 1 tsp sugar. 1 Star Anise 1 tsp Sesame oil. 2 slices Ginger …Silver Dollar sized Slices 1/4” thick 1 med sweet Onion sliced in 1/4” slices. 1 tsp Fish Sauce. Rice Noodles 1-14oz pkg of Pad Thai Noodles fresh or dry works OR 2-6 oz Packs of dry Mai Fun Rice noodles, to be cooked immediately before serving . (You can also get fresh noodles if you’d rather, from a International Market or use dry. ) Get the dry Noodles soaking for 10/15 min in cold water….before heating them in boiling Water to serve. Optional: 1 stick of Lemon Grass cut up.
FOR THE MEAT. Choose Meat for the Pho. Thinly sliced Raw Sirloin Roast works well for this You can choose a combination of meats for different Pho bowls. You can also add Shrimp. (Par boil when you do the noodles) (2 lbs of Meat total.if you have Meat eaters). 1-2 lbs thinly sliced Raw Sirloin Tip Roast Beef (Slightly frozen is way easier to cut.) OR you can use leftover roasted meats,…or Deli sliced Roast Beef, Chicken or Pork, or pre cooked Meatballs. (Meatballs and chunks of meats should be preheated..just sunk into the broth before putting them in your dish.)
FOR THE GARNISH:
1 large bunch Thai Basil rinsed, drained and patted dry, and cut into single serve pieces. 1-2 lbs Bean Sprouts Rinsed and patted dry. 8 oz Thinly sliced white Mushrooms. 2 Jalapeño sliced thin. 4 Scallions sliced into 1/4” pieces. 2 Limes cut into Wedges. 1 bunch Cilantro , washed and shaken then patted dry. Cut into 2” pieces.
*Optional, Precooked Bok Choy
Lay out all the Garnish in a small Casserole Dish to serve.
FOR THE SAUCE. 1/2 c Hoisin Sauce. 1/4 c Plumb Sauce. Thai Garlic Chili sauce 1-2 tsp Shriracha depending on how hot you want it. Adjust to taste. Mix sauce in a bowl and set aside.
DIRECTIONS:
I mentioned above to pre prep your Noodles and Sauce. Also have larger Pot full of Hot simmering Water in another IP or on the Stove…ready to dunk the Rice Noodles into for a couple or three of minutes, just prior to serving. These need to be served right away.
Lay your pre cooked Meats out in a Casserole Dish for people to choose from. Set the Garnish and Sauce close, so that Everyone can get to them easily.
Keep your Raw Meat/Shrimp Separate from the precooked meats. It’s also very important that your Broth stays Boiling Hot if you are using Raw Beef, the Broth will cook it as you ladle it over the Meat. Shrimp should be pre par boiled.
Pour all Broth ingredients into the Instant Pot and set the time for 4 minutes. When it’s done Open the Pot and taste it, and add more Sesame Oil or Fish Sauce. Turn the pot off and then on again to Saute Med, or Sauté Low…until your ready for the Broth.
Right before serving, drain the cold water off of your soaked Noodles and Carefully put them into the simmering water to heat and cook. It only takes a couple of minutes max to heat them…..drain and serve right away into individuals Bowls with a spaghetti server. Make sure at this point that the Broth is bubbling hot and ready to go.
Serve your chosen Meat in individual bowls, then ladle some cooked Noodles into the Bowl and then Ladle hot Broth over the noodles and Meat. Let everyone Garnish their own soup and Sauce.
Here I seasoned one side and roasted them then Flipped them after 40 minAfter I flipped them over I Seasoned this side with Mrs Dash “Onion and Herb” and Johnnies Seasoning
This was a Simple Stew that I grew up with. A Pennsylvania Dutch Stew. It has so much better flavor made in the IP. The short Pressure cook time keeps the Celery’s color brighter and the potatoes are perfect. The Hamburger is nice and tender. The IP makes this a really pretty Stew. You could even add green peppers if you like them.
1 lb Hamburger
1 onion Chopped about 1 1/2 c.
2-3 stalks Celery sliced into 1/4” slices about 1 1/2 c.
4 medium sized unpeeled potatoes (not Russets) cut into 1” chunks rinsed.
*Optional: 1 -2 c Green Beans cut into 1” pieces 4 Oz Crimini Mushrooms slices…(I used them this time. I’ll be making it this way from now on.)
1/2 c Flour
1 tsp Salt
1 Tsp Pepper
3 Tbsp Butter
1 1/2 c of Chicken Broth …mom used water. (or water and 1 Tbsp Costco’s Better than Bullion Chicken)
In a frying pan, Sauté Hamburger until nice and Brown, ( important for flavor). Drain all but 2 Tbsp fat. Add the butter. Saute until the butter melts. Add the flour, salt and pepper and stir for a couple minutes until the flour has had a chance to brown some.
This is important.. layer and do not stir, Onions, Celery, Chicken Broth, Meat and Potatoes.
Put the lid on and set the Vent to Sealing, and the time to 4 min. And then do 3 min NPR. Then QR the rest out. Open the lid and carefully stir the slumgullion, down to the bottom. It will appear watery until you stir it. Season with more Salt and Pepper. Serve into bowls.
Condiment ..Hot Sauce if desired.
I Only made half of a recipe in my Mini just for the Pics. Well…plus my sweet hubby needed dinner.?
Thinly sliced Med Rare Roast Beef Beef Broth and Onions from the recipe. Hoagie Rolls Butter or Evoo. White Cheese of choice if desired. Guyer, Havarti, Provalone, Swiss, Monterey Jack or even a combo of them. Mayo if desired.
Preheat oven or toaster oven to 350°
Use a Cookie Sheet, and make sure that Hoagie rolls are sliced in half and buttered or drizzled with EVOO, then place them in the Oven, open faced,…heat up just to lightly toasted in the oven. 350° 10-15 minutes ish max.
Turn the Instant Pot to Sauté, or use a Stove top Pot to heat the Broth and Onions in it, heat until simmering… have sliced Beef ready beside the Pot. Make sure to Taste the broth, and if it tastes a little too concentrated, then add about 1/3 cup of water. Taste again.
Have the Cheese slices cut in half and ready for the sandwiches.
Right before getting the rolls out, take enough of the Beef to make the Sandwiches plus one more ( the meat shrinks) and dunk it into the Broth for a couple of minutes to heat through. But do not boil. Your not cooking the already cooked meat.
[Save the rest for Roast Beef Sandwiches. The lunchmeat freezes too.]
Take Rolls out of the Oven and lightly spread with Mayo if desired, I didn’t .. Add Cheese to one side of the hot Rolls. With Tongs, lift some of the Beef and Onions out of the Broth… squeeze well between the Tongs and shake off the excess Broth into the Pot. Put the Beef on the Rolls. Serve on a Plate with a cup of hot Aujus . Enjoy!
2 lbs Pork Shoulder Chopped into 1 1/2” pieces. ( I buy a large Boneless Pork Shoulder for this and slice off 3” or so from the small end). 1 /2 Lg onion Chopped. 2- 1 1/2 in steak slices of Cabbage chopped into 1” pieces. 3 Roma Tomatoes Chopped 2 carrots Chopped (I do about 1/2” pieces) 2 c green beans chopped. 3 Sweet mini peppers chopped. 1 lg Aneheim pepper chopped into lg pieces. 1 Tbsp Johnnies Seasoning or Lowery’s type (or Slap ya mama type if you want more spice.) 1 Tbsp Cumin. 2-3 Tbsp Corn Starch. 2 c day old leftover veggies if you have them 1 handful of Kale chopped if you have it. 1 c Summer Squash chopped/slices 1/2-1 c Broccoli stems sliced thin. If you have them. 1 Tbsp Costco’s Better than Bullion Chicken (add on top). 1/2-2/3c water
Throw the cabbage in the pot with Onions first, then just pile all other ingredients in the pot. Evenly sprinkle cornstarch on top, and 1 Tbsp of Costco’s Better then Bullion. Add the water 1/2- 2/3c … yes. 2/3c ..the onion and Cabbage adds a ton of liquid as does the Pork itself. Set Pressure cook or Manual for 4 min, yes 4 Min. 15 min NPR. (Natural pressure release ) Do not skip this. QR (quick release) any remaining Pressure out of the pot. Open the lid and you will still see the cornstarch on top. Carefully stir the Stew to blend in the cornstarch. Taste it and add more seasoning if needed.
Serve as is, or over Rice. I did the rice in the Mini3 ….(1 1/4 c par boiled rice, and 1 1/4 c water. Rice Button QR.
Optional: As you serve up, add a Splash of your favorite Teriyaki Sauce like Yoshidas, or Shoyu (Soy Sauce).
It will look like this when you first open the lid, your going to stir the cornstarch down and into the stew.
This simple soup is perfect for a light snack or appetizer. Add more or less ingredients to your personal taste. Sometimes I like More Tofu and Niri if I am making it our meal. See last Pic.
*See below for IP instructions, you will use the Sauté feature only for this.
1/3- 1/2 c Miso Bean paste ( to taste)
4 c Chicken Broth
A few shakes of Fish Sauce
1/2 tsp Sesame Oil
1-2 tsp Soy Sauce (to taste)
Niri sheets 2-4 cut up (Sushi sheets) or I also use the snack Niri sheets from Costco.
1/2- 1 pkg Tofu cut up in 1/2” cubes (I like firm)
2-4 Scallions chopped (If you don’t have Scallions, then finely chopped Leek will work)
Optional *Red Pepper Flakes For a twist add Chopped fresh Cilantro
*If using the Instant Pot you will not use the lid. Just turn the Pot to Sauté Hi and heat the soup, then turn to Low.
Add Oil, Soy, Pepper, Fish Sauce and Miso Paste to a medium sized pot and bring the Broth to a boil then add Niri sheets, Scallions and Tofu, turn down to warm. Taste Soup and adjust seasonings per your personal taste.
Serve with the fresh Scallions
Notice the next picture. I chose to make with more Niri and Tofu.
1 large Onion thinly sliced. 3 cloves Garlic minced. 1-2 Serrano Peppers deseeded and chopped. 2 Tbsp Ginger grated. 2 Tbsp Sesame Oil. 3 rocks of Sugar (Rock sugar or 2 tsp sugar). 1 Tbsp Fish Sauce. 3 Tbsp Soy Sauce (to taste). 1/3 – 1/2 c Red Wine (I used a mix of Wine, Sushi Rice seasoned Vinegar, Basalmic, and Apple Cider Vinegars. . Shoaxing cooking Wine is also a good one to use, just start with a couple tbsp and taste as you go with it. 2 Tbsp Sweet Thai Chili Sauce. 2-3 Tbsp Thai Chili Garlic Sauce. 4-5 c Chicken Broth OR 1 Pint Pulled Pork juice and 3 cups water with 1 tbsp each Reduced Sodium Better than Bullion Chicken and Better than Bullion Mushroom. 1/2 pkg (1 1/2 oz) tiny dried shrimp. OPTIONAL.) you can add 1/8 tsp more Fish Sauce). 1 Pkg Extra Firm Tofu. 8 oz Shitake Crimini or Oyster Mushrooms (large chunks/chopped). 1 pkg Shiritake Noodles (miricle yam noodles=0 carb ) rinsed drained and cut up. OR USE YOUR FAVORITE Rice or Bean thread Noodles. (Cook those before adding) 1/2 pkg Costco Aidells Chicken meatballs cut in 1/2. Shriracha Sauce to taste….I used 2 Tbsp. 2 Eggs beaten for drop style. 1/4 c Cornstarch and 1/4 c Water made into slurry to thicken.
DIRECTIONS: Turn Pot to Sauté, and Sauté the Onion, garlic, Serranos, and Ginger in the Sesame Oil. Next, add in the next 8 ingredients including the Shrimp. Put the lid on, vent to sealing. Set the time to 4 min, then when pot beeps do a QR (quick release). Turn the pot off and back to Sauté. Add Mushrooms, Noodles, Meatballs, Shriracha . Stir and taste and adjust flavors….more Soy or Sriracha. Heat well and then add the Cornstarch slurry, stir and let bubble and thicken. Add the beaten Eggs very slowly in a circular motion don’t stir. Let it set to cook the Eggs. Stirring will break up the Eggs too much. Add Tofu and let heat through. Adjust to taste. Serve with Garnish of Cilantro, Carrots, Scallions, Basil….even Bean Sprouts if you want.
