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

Pozole IP Rojo ***spicy

Red and Spicy Pozole. Warning: Spicy. (about 3 *** out of 5*****)

2 1/2 lbs Pork But cut into 1-1 1/2” chunks

1 Tbsp Johnnies Seasoning salt (Lowery’s May be yours) Use less if you watch your sodium.

1 1/2-2 c chopped onion

6 lg Cloves Garlic finely chopped

4 of dried Ancho Chili Peppers, de-seeded softened…see below.. save the liquid from this.
(you can use 4 fresh as well, but roast and De-seed and peel skins first)

1 1/2 – 2 Tbsp Rounded Tbsp Cumin add more after to taste

1/2 tsp Cumin seeds

1 tsp Corriander seeds

4 Tbsp fresh Cilantro

1/2-1 Jalepeno (I used half because the ancho and chili powder did it for the spice)

1 Tbsp Chili powder

1 1/2 tsp Mexican Oregano

5 c Chicken broth

1 c Pork or Beef Broth

2-15 oz cans Hominy , white or yellow depending on your taste

1 10 oz can Rotel (Or 3 Roma tomatoes cut up with one can green chili’s plus 1/4 tsp salt)

*optional. Tomatillos

1 heaping Tbsp Costco Better than Bullion Chicken.

Garnish:

Radish

Jalapeño

Scallion chopped

Avacado sliced

Cilantro rough chopped

Lime sliced

Cabbage sliced thin

You can add Jalapeños, or chopped tomatoes too.

Pour 1 1/2 c water in the pot. Take the stems off Of the dried Ancho peppers and crack them opened and dump the seeds out. Add Peppers to the pot. ( I set my mesh basket on top of them to hold them down in the water so that they rehydrate well.
Put the lid on and set to sealing. Push Pressure cook or Manual and adjust time to 3 min. Let them NR for 25 min. Take the chili’s out, and reserve the “tea” water that they make. It tastes great but is spicy! I couldn’t use it in the stew, but you may want to. Use a butter knife blade and patiently try to scrape as much of the soft chili pepper meat off as you can, and discard skins. Again, Save the “tea” created from cooking the peppers, set aside for those who just need more heat and want to add their own. Trust me…it will add more heat.?

Cooked Ancho Peppers and chopped Jalapenos, onions and garlic.

Ancho pulp right above the knife blade. See the cleaned skins are top right. Discard the skins.

Season the meat with the Seasoning salt.. set aside.
Add the onions first and then everything else except the Meat to the pot. (Onions First, my general rule, helps to prevent the dreaded Burn notice)
Add the meat On top, don’t stir.

Put the lid on and set to Sealing. Press Pressure cook/Manual…set time to 4 min. When the pot Beeps, let it NR for 15-20 min, or until pin drops. Open the lid, skim the fat off the top that happens from the cooking, and taste a spoonful, and add more cumin, seasoning salt, or Better then Bullion if needed..

Serve in Bowls and garnish with Cilantro, Lime, radish, Onion, Jalapeño, Avacado and Cabbage. I liked a bit of Sour Cream. And…remember that “Tea”..that is for you “Heat” Hotties!

Scotch Broth IP… prepare Bone Broth the day before

This pic is from the next day after for this soup and even better than the first day!

Do you remember Campbell’s Scotch Broth Soup? You know, that flavor and the chewy Barley in it? This Soup is much more hearty and more concentrated than the canned, and so flavorful…Good ol comfort food.
You can make this all in one day if you want but I do it in two.
You can make your own Chicken Broth and You can also cut most of the Meat off the Bones if you want to before roasting the Lamb. You will just need to season it and Sauté it before adding it to the Soup so that you get all the flavor that you can from that Meat.
It’s important to note that if your Lamb ends up being a bit tough, no worries…simply toss it in and cook along with the Veggies for the 4 min at the final cook.

FIRST DAY:
MAKE THE BROTH .
FOR THE BROTH:

Oven 375°.
1-2 Lamb Shanks …. season well with Slap ya mama or Johnnies Seasoning Salt or equivalent like Lowery’s.
1 Carrot chopped into large pieces.
1 onion chopped into 1/8.
1 Celery Stalk chopped into large pieces.
6 c Chicken Broth for the Instant Pot ( hold aside for after Veggies are Roasted)

Season Veggies and drizzle with EVOO . Place in Roasting Pan and Place into the Oven for an hour.
Remove roasted Meat and cut the main Meat off the Bones and set that aside.

Add the roasted Veggies and Bones into the Instant Pot with the 6 c of Chicken Broth.
Set the Lid onto the Pot and set the time to Hi Pressure and for 2 hrs. Allow at least 20 min NPR.
Pick the Meat off the Bones and then discard them along with any sacrificial Veggies that you are not keeping from when you made the Broth. (you can keep them though, if you want them in the soup they may just disappear).
Check the Meat for toughness, if it is a little tough, then you will want to toss it back in the Pot along with the fresh Veggies to cook rather than hold it out to add at the end. If it’s tender, then there is no need to run it through the Pressure cooker the second time, So at this point, decide weather or not to add the Meat to your final cook along WITH New Veggies, or if you will hold it out until after the Soup is done. You will use this Broth plus 2 more c Chicken Broth (8 c total) in the Soup, because your flavor is coming from this Bone Broth.
Pour Broth into a refrigerator container and use it next day to make the Soup. Remove the Fat after it sets in the Refrigerator overnight.

Skip the Garlic in this process…. With this batch, I used 2 shanks.

Bones and a few sacrificial Vegetables for the Lamb Bone Broth.

This is the Lamb Bone Broth that will go into the Soup along with the Chicken Broth.

NOTE: (If you using Raw Lamb, then quickly Sauté it in a couple of TBSP in EVOO. Then add the seared Meat to the IP with the rest of the Ingredients to the Pot. Veggies will be soft like Canned.

FOR THE SOUP:
1 lb seasoned and pre cooked Lamb Meat from above, cut into 1/2” squares.
Set aside to add in after the Soup is cooked unless it is tough, if it’s tough then just add it back into the IP with the new Veggies to cook. OR (1 lb raw, seasoned Meat cut up into 3/4” squares). See NOTE below
2 cups diced Onion…..(about 1 large Sweet Onion)
3 carrots chopped into 1/2” pieces (1 1/-2 cups).
2 ribs celery Chopped into 1/2” pieces
1 c peas (frozen works) optional.
1 large clove Garlic minced.
1/2 tsp Italian seasoning.
1/4 Tsp of Rosemary.
1/2 tsp Salt or more, adjust after tasting soup.
1/2 tsp Pepper, adjust to more after soup is done.
1/2-3/4 c Barley (You can pre cook the Barley if you want, in its own water or broth or just add 2 c more Broth, as suggested below….as stated 8c total). Remember, it will keep swelling even after the soup is done, so cook it first if you want.
8 c Regular Chicken Broth (2 c will be soaked into the Barley If you didn’t pre cook it). You are using 6 cups of this for the Lamb Bone Broth. (From the First day Above)
1 bay leaf.
2 Tbsp Costco’s Better than Bullion Chicken (save for the end if needed)

Optional:
1 chopped Potato

SECOND DAY:
Make sure to remove the Fat from the Broth before adding it to the IP.
Add all ingredients into the IP except for the cooked Lamb (unless it is a bit tough), the Peas, and Better than Bullion.
Press Soup, Pressure cook or Manual and adjust time to 10 min. Keep in mind that this much Soup will also be cooking on the way up to pressure.
When the Pot beeps, Wait 2-3 min and then do a CR (Controlled Release.. tap tap tap until you know that it won’t spit)
Add the Peas and the chopped Meat (unless the meat is in the pot already). Taste the Soup and add more Salt and Pepper if needed or at this time add the Costco’s Better than Bullion Chicken, for even more flavor. Let the Peas and Meat heat up in the hot broth for a few min before serving.
The longer the Soup sets, the more liquid the Barley will absorb.
Serve with a piece of Buttered Bread, a Biscuit or piece of Cornbread.

For this batch I roasted the Meat first and cut it off the bones before roasting the bones again. There is more than one way to make this so feel free to do what you like.

This is lightly seared lamb and ready to go into the Pot with the rest of the soup ingredients.

If you are using precooked Lamb then add your chopped Lamb to the soup and heat it up for 5 minutes. Enjoy.

Roast….Sirloin Tip IP and French Dip Sandwiches

This Roast in my opinion is fantastic for slicing thinly for Sandwiches, hot or cold! We ate some like steak. Very Tasty but Not as tender as Prime. The French Dip is the best or equal to the best out there, so tender, and delicious. The Aujus that it makes is better than any other including restaurants.
See Recipe at the bottom.
This Meat and Broth can also be used for Hot Beef sandwiches… you would just make Gravy (with a slurry of 1 Tbsp Flour to 1 c Broth) from the Broth and dip the thinly sliced Meat in the Gravy just before serving

3 Lb Sirloin Tip Roast … or even Eye of the Round Roast at Room Temp. For thin Slicing and sandwiches
4 pieces of bacon if desired (lightly fried. This will give the meat extra flavor).
You can also just paint the roast with bacon grease if you want before seasoning.
1 1/2 Tbsp McCormick Montreal season.
3/4 c red wine.
1/4 c water.
2 1/2 c sliced onion 1/4” slices and Caramelized.
3 Tbsp Butter.
3-4 small shakes fish sauce. ( 1/8 tsp…ish).
1 tsp Better than Bullion Beef.
2 tsp Reduced Sodium Better than Bullion Chicken.
2 Tbsp EVOO (olive oil).
Optional …8 small 2” potatoes (baby but not mini)1 lotus steamer for potatoes.

Bring Roast to Room Temp.
Rub the Roast with the EVOO and season well with the Seasoning on allllll sides.
Using a heavy Frying Pan on Med HI to Hi heat… heat to Hot, and add Evoo to the Frying Pan and sear the meat on all sides, no longer than 45 seconds per side.
Lay the bacon on top of the roast.
Add the Bullion and Fish Sauce in the Pot.
Add the Onions to the Pot. Saute them for a minute and then
Deglaze the fry pan with half the wine and water. Pour it into the Pot.
Add the trivet over the onions and wine/broth.
Move the Seared Roast to the Pot . Set it on the Trivet.
Use a lotus steamer, after the Roast is in the pot set on top of the roast and bacon and add the Potatoes to the top.
Lid on. Vent to Sealing.
Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare.
When the pot beeps . Let it all set NPR for 35 min. The pin will drop much sooner.

These Potatoes go on top. If you want Potatoes..

Put the Bullion and fish sauce in the Pot.
Add the onions to the Pot. Deglaze the fry pan with half the wine and water. Pour it into the Pot.
Add the trivet over the onions and wine/broth.

There were different Roasts that can be used. The Wagyu was by far the best.

Season well on allll sides. [This is Sirloin Roast]

This is An American Wagyu Beef Sirloin Tip. Manager special $8.00 off! Ill take it! Here at the moment our IGA charges $18.99 per lb for Deli sliced roast beef. This one gave us dinner for 3 plus almost 1 lb sliced roast beef left for sandwiches.

Season the Room Temperature Roast well on allllll sides.
Heat the frying pan to Hot, and add Evoo to the Frying Pan and sear the meat on all sides, no longer than 45 seconds per side.
Lay the bacon on top of the roast.

Use a lotus steamer, after you move the roast into the pot (above) set on top of the roast and bacon and add the 8 potatoes to it. Add seasoning of your choice. I used Montreal.

(Sirloin Roast ) this one was smeared with bacon grease before seasoning..Quick hot sear.

Deglaze the frying pan again with remaining wine/Broth.

Lid on. Vent to Sealing.

Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare.

When the pot beeps . Let it all set NPR for 35 min.

When you first cut the roast, it will be Medium (above) and as you slice further into it, it will be Med Rare. (Below) So, for those that want the slices a bit more done, simply turn the pot to sauté and dip them into the broth in the pot for a few seconds to a min. Don’t over cook and remember to turn the pot off.

Serve with a little Aujus.

For French Dip Sandwiches. French Dip Sandwiches
This is gonna be soooo good?

*************************************************************
For French Dip Sandwiches:

Thinly sliced beef.
Hoagie Rolls
Butter or Evoo.
Cheese if desired.
Mayo if desired.
Preheat oven or toaster oven to 350°

Use a cookie sheet, and Make sure 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. Heat up the Broth with the onions in it, or use any stove top pot 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) 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 out some of the Beef and onions out of the broth… squeeze well 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!

The next two pics are a different roast, “eye of the round”
. Cooked for 3 min and 30 . It is rare in the middle. Looses juice on the board that needs to be poured off, back into the broth if desired. Flash dip it into the hot broth as you assemble the sandwiches.

I flash Dip the thinly sliced meat into the hot broth as you make the sandwiches. See the difference in color. The key is to slice it very thin.

Shrimp and Grits IP and PIP

SHRIMP N GRITS….Shrimp (and Pork Gravy) over Grits.
serves 2-3

Instant Pot and (PIP Grits) pot in pot style. Use 5 minute Quick Grits.

For the Gravy:

1/2 lb. chopped Pork

3/4 c frozen Okra

1/2 Onion chopped …about 1 c.

1/2 Green Pepper chopped Or Sweet Mini Peppers. About 1 c.

1 c chopped Celery

3 small Caprici tomatoes (about 1 1/2 diameter) chopped…about 1 c.

3 cloves garlic minced

1/2 tsp, oregano or Italian season.

1 tsp johnnies seasoning* Or equivalent

1 tsp slap ya mamma (more if ya like more kick. You can always add more later)

1 c Chicken Broth (or 1 1/2 Tbsp Costco’s Better than Bullion with 1 c water)

2 cups frozen White Gulf Shrimp ….SET ASIDE DONT WORRY, they will cook really fast. About 2 min.

For the ROUIX: you need this to thicken the gravy.

1/4 c Flour

1/4 c Butter

*Optional: 4 oz Crimini Mushrooms sliced.

FOR THE GRITS:

3/4 c Quaker 5 minute Grits

2 3/4c Chicken Broth, (Pork Broth works too…) OR 1 tbsp Costco’s Better than Bullion Chicken with 2 3/4 c water.
You can always add more Better than Bullion later.

1/4 tsp Johnnies seasoning, or for more kick, use Slap Ya Mamma.

DIRECTIONS:

Make Roux Ahead of time, or if you are in a pinch for time, just brown 4 tbsp butter and 4 tbsp flour slowly in a fry pan. Careful not to burn.

Sauté the Pork in EVOO, add seasonings…(I use a fry pan to get it done quick). Add the Pork to the IP, then add everything else for the Pork Gravy including the Roux, just spooned on top. DO NOT STIR.

Add a long legged Trivet or Lotus Steamer on top of the pork gravy mixture. Gravy will come through the lotus steamer. (you will set your grits on the trivet in their bowl)

So…For the Grits…use a stainless steel mixing bowl and add the Grits, Broth, and Seasoning salt.

Put the bowl of Grits on the Lotus Steamer or Trivet in the IP.
Put the Lid on the IP, and the vent to sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for 10-15 min, until the pin drops.

Turn pot off and back on to Saute, adjust to MORE.

Carefully remove Grits and steamer. Stir the Grits and add more hot water and seasoning if desired. Set aside.

Stir and Taste the Gravy and add more seasoning if needed. When the Gravy barely comes up to a Simmer and is bubbly, Toss the Shrimp in, some may still be partially frozen. Cook till Shrimp just start to turn white. You are looking for a Capital “C” shape. When you have a tight “C” shape they are getting over cooked, and they will keep cooking after they turn color. They will finish fast. Turn the pot off immediately. You may even want to pull it.
Serve over the Grits.

This batch has Sweet Mini Peppers, and no Okra? Its what I had.

Butter and flour on med low to make the Roux. This takes time.

These were a bit thick…I added more hot water after and adjusted the recipe accordingly.

This is a different batch from here down.
I had White Gulf Shrimp, Okra and Green Pepper.

Chimichurri sauce and creamy Chimichurri

Chimichurri and creamy Chimichurri
SPICEY.

3 bunches Cilantro.
2 bunches Parsley.
3 Serrano peppers With seeds.
1 Jalapeño deseeded and chopped
6 cloves Garlic.
1/2 c Onion.
Juice of 2 limes Almost twice the size of golf balls.
1/2 c EVOO
2 Tbsp Red Wine Vinegar.
1 tsp Salt.
Pepper to taste

add all ingredients to a Vitamix or some kind of food processor and blend well. Adjust to taste.

Put it with the Super Spicy away from kids

CREAMY CHIMICHURRI:

Sour Cream or Mexican Crema

Pour 1/2 cup Crema or Sour Cream in a Bowl and add a couple of Tbsp of the Chimichurri Sauce to it and stir. Taste and add more sauce if desired.

Bone Broth straight up, no Veggies. This is Turkey. IP

For Chicken Bone Broth click here. Chicken Bone Broth IP

1 Carcass of a well Seasoned and oven roasted Turkey including the skin and some meat scraps left on the bones. I had spatchcocked the bird so this included a nicely roasted back bone.

Put the Carcass in the pot. Add 8 cups of water only.

You may think about doing this outside or in the garage because it smells up the house!? Set manual and hit the – Button until the display reads 240. The – button goes to zero and right to 240, so it’s easier than scrolling up right☺️.
Fully NPR (about 40 min)

Using hot pads, pull the pot and allow to cool.

This Broth has no added salt, so you may want to taste it and add some salt. Sometimes I like to add a little sugar when I make my soups..it’s never written in my recipes though. It’s just a tip because it just depends….??‍♀️

When cool enough to handle, pour off the liquid from the bones and meat into an 8 c measuring bowl, or put a colander in a big bowl and pour it in and let strain.
allow to set out and cool, the fat will go to the top. Ladle fat off the top or leave it there and remove in the morning. Reserve the fat

Very Important….no matter how you remove the fat.. Save it for the fat that goes into those delicious Biscuits, Cornbread Or Dumplings that goes with your favorite soup.! See my recipe for Biscuits.

Discard the bones. I have also made dog food from the bones by grinding them up in my food processor because the bones crumble, but your choice.

I put the broth in 2 cup batches in a baggies to freeze for later use. I got 4 2 c baggies worth.

Jambalasta IP Yankee Version

My Jambalaya with Pasta

I say Yankee Version because A lot of people don’t put Tomato sauce of any kind in Jambalaya.??‍♀️??‍♀️☺️

This one has less noodles in it because we are watching our carbs. You can add more if you like. The general rule of thumb is 4 oz pasta to 1 cup of water. Use a bit less liquid or water … like 1 cup of liquid to 5 oz of pasta because the veggies will make more liquid for the noodles to absorb.

https://www.facebook.com/1006895577/posts/10217341945953100/

Makes enough for 4 servings

2 Brats cut up or Andouille cut up

1/2 lb ground Pork

1/2 lb diced Chicken

1/2 onion chopped fine

1/2 green pepper chopped fine

1/2 red pepper chopped fine

1/8 head cabbage finely chopped

1 cup finely chopped celery

4 cloves minced garlic

1 tsp italian seasoning

1 Tbsp chili powder
S & P

2 Tbsp Mrs Dash Onion and Herb seasoning

1 Tbsp Better than Bullion Chicken

1 c water

1/2 c spaghetti sauce

1 lb Shrimp defrosted, (hold out til end)

5 oz Robust pasta/ In this Case the thicker Deli style. If you use large Macaroni, it will be softer. It May not take as long to cook. See pic below.

1 c Okra

Parmasean for garnish on top

This is the pasta, smaller would be fine.

Turn pot to Sauté..Brown sausage, add oinion and peppers, add garlic , saute for a few seconds, then remove from pot. Turn pot off.

Add water and noodles in the bottom of the pot.

This is all the pasta that I added to this recipe. This was an extra pot to see what it would look like…I add this to the meat after I browned it all up

Make sure all brown is off the bottom. Then add sausage mixture and everything else except spaghetti sauce. Stir and then without stirring deep add the spaghetti sauce on top. Mix in to the top veggies or just leave it on there.

Lid on, Vent to sealing. Set Manual to 4 min and when it beeps, leave 5
min of NPR, then QR the rest and stir.
serve up and sprinkle with Parmesan Cheese. Add Cholula Sauce for a bit of kick.

This is what it looks like. It will absorb more sauce as it sets.

Butternut Squash Soup, or substitute Pumpkin IP/Blender

This Recipe is for about 2+ cups of cooked Squash Meat. So if you have more, you can freeze the rest for later or just adjust the Recipe according to how much Squash you have.
You may want to adjust flavors to suit your personal Taste with more Salt, Pepper, Cumin or Better than Bullion. Also for a thinner Soup just add more Broth. Spice it up with Cayanne or Tobasco if you like. The recipe is really good as it is, but can also be a good place to start….
For other variations, you can even add Garam Masada or Ginger.
Use Nut Creams in stead of Dairy Cream if your looking to use Less Dairy. See choices in Recipe and Pics.

INGREDIENTS:
2 – 2 1/2 c Squash Meat …(1 Smaller sized Butternut Squash) cleaned and deseeded
2 Tbsp Low Sodium Better than Bullion Chicken
2 cloves minced Garlic.
1 chopped Onion.
2 chopped smaller Carrots.
1-2 tsp Cumin. You can add more later
1/4 tsp Pepper.
Salt to taste (add after)
1 1/4 c Water. Or 1 can Chicken Broth (If your Squash is dry you may need more)
1 c Heavy Whipping Cream (Or Nut Cream like Cashew Cream. See Pics Below).
2 Tbsp Butter
*a pinch of Nutmeg if desired, but be careful. It overpowers quickly.
Sour Cream and Pepper for Garnish.

OTHER GARNISH OPTIONS:
Parsley, Craisins, Toasted Pine Nuts, Pumpkin Seeds, Crumbled Bacon, Cheese, Scallions, Pecans…

DIRECTIONS:
Pour the Water/Broth into the Stainless Pot and add the Onion, Garlic, Better than Bullion, Cumin, Carrots, Pepper, and in this case, I am using heavy Whipping Cream and add it all into the Pot before cooking.
The Heavy whipping Cream can also be added after cooking, then just heated up before serving.
Add the Trivet
*There is less mess if you are able to peel and chop your Squash before cooking it, so If you choose that route, you would peel and chop it first so that you don’t have to deal with hot pieces of cooked Squash. In that case, you don’t need a trivet, just add the Squash into the Pot with Everything else.
However, for for easier peeling after the Squash is cooked (with everything else) as this Recipe will show, just cut the Squash into Quarters or smaller for softer sections, and put the pieces on the Trivet.
Set the time on the Pot for 7 min, and allow for 5 min of NPR, then do a QR to let the rest of the Pressure out. Take the Squash out to cool, peel when cool enough to handle. It should be soft with no Resistance.
Take the Trivet out and rough chop the peeled Squash sections then return them to the Pot.
At this point as shown in this recipe, use an Immersion Blender to blend until smooth.
As you start to blend your Squash, just like you do when you mash Potatoes, you will know if your Squash is a bit dry or not you may need a little more Broth.
Blend until Smooth.
Turn the Pot off and then back on to Sauté. Add the Whipping Cream NOT the Nut Cream. (do not use the Nut Cream in at this time, save it out for later) and heat the Soup until hot, but don’t boil. (Sometimes Cream will curdle especially if it’s a light cream).
Serve in Soup bowls with a dollop of Sour Cream, Crumbled Bacon, Cheese, Scallions, even Pecans… do it up your way!

OR Nut Cream …This is Cashew Cream. Below.

It’s not Pretty but will blend right up after you Peel the Squash.

Beet Borscht with Greens, Potato and Hard Boiled Egg IP ….2 ways

This is one of my favorite comfort food soups.

Beet Borscht IP Mini
Serves Two.
It can be doubled use the 6 qt IP

2 cups Chicken Broth
4 smaller sized Beets (1/2 way between a golf ball and base ball)
Use the Greens as well.. if you get them…cut them into 4 “ chunks.
2 Potatoes
3 Eggs.
1-2 tsp Vinegar.
1 tsp Sugar Optional.
Salt and Pepper to taste (Later) I didn’t use any.
1/4 c Whipping Cream .
1/4 c Sour Cream (in a 2 cup Bowl)

***[OPTIONAL another Version: Add 1 clove Garlic, 1/4 Onion chopped, 1 Carrot, 1 Celery Rib]

DIRECTIONS:
Slice the Beets thin
Quarter the Potatoes 1 1/2” chunks
Pour two cups Water in the Pot.
Add the Beets to the Water. Put a Lotus steamer in the Water. Add the Potatoes above the Liquid. You may need another Trivet.
Put the Eggs on top of the Potatoes.
Turn the Pot to Manual 4 min. When it Beeps do QR.
Mean while, mix the Cream and Sour Cream together until smooth. It won’t be this color yet. After you blend the beets with the Broth you will temper the s Cream mixture before adding it back in to the Borscht.
Take the Eggs and Potatoes out of the Pot, and put them into a Bowl and let them set aside.
Remove the Lotus Steamer. Turn the pot off and onto Sauté …Med.
Use an Immersion Blender to blend the Beets well into a Puree, ( or you could put in a Blender, or Vitamix… but it’s such a small batch that I use the Immersion stick blender).
Taste the Borscht, and see if it needs Salt, Pepper more Sugar.
When your happy with the taste and texture of the blended Beets, then stir the Sour Cream an Whipping Cream again, and add a spoonful at a time of the hot Borscht into the Cream and Sour Cream mixture. Pour that mixture into the Pot. Turn the Pot off.
Serve with 3 or 4 potato Chunks and 1 Egg, and a small dollop of Sour Cream!?

Add Beets and Chicken Broth to the bottom

Add the lotus steamer, then potato chunks and eggs, and put the greens on top. Make sure to keep the stems in side before you put the lid on and that they don’t cover the overflow vent

Remove the lotus steamer. Turn the pot off and onto Sauté …Med.

Taste the Borscht, and see if it needs salt, pepper more sugar.

This is the blended version …BELOW is the Other Version. With Carrot Celery Garlic and Onion..

This is the version with the Celery, Carrot, Garlic, and Onion, this can be served just as it is or blended,

Other Borscht I have made has Celery, Onion, Garlic,

This is a different Borscht, didn’t have the heart to blend up the beautiful Veggies this time, so I just dolloped with Sour Cream. You can do it either way. Delicious!

Cabbage and Noodles IP

This batch was 6 min with accidental 7 min NPR. Cover photo picture was 4 min, CR

Cabbage and noodles. 6-8 people. This is recipe for a whole bag of noodles. Feeds 4-6 but you can cut in half, or smaller).

Knowing that you can always turn the pot off and back to sauté to cook this Cabbage more if you like it a bit more done than it comes out…Your cook time may vary, depending on how well cooked you want your Cabbage. I like mine all ways but a favorite is for the cabbage to have some body to it. I usually like to start with 4 min and go from there. And if you use regular wide egg noodles, most definitely start with 4 min…. So, for less cooked cabbage, choose 4 min CR (controlled release), open lid, check, stir carefully, and just set the lid back on to finish Pasta. You can even turn to sauté to heat more quickly, For more cooked Cabbage choose 5 min, CR, check, gently stir and set the lid back on. For super soft cabbage, soupy…, choose 6 min, CR, check, gently stir, serve? I accidentally got distracted after setting it for 6 min once, left it for 7 min NPR and ended up with perfect Pasta but the cabbage broke down to soup. Still delicious but definitely done more than I planned for.

INGREDIENTS:

1 lb of Bacon cut up

1 chopped Sweet Onion

2 cloves garlic chopped

1 head of Cabbage rough chopped into 1” pieces

16 oz bag of Pappardelle Noodles , wide Egg Noodles works too.

3 cups Water and 2 Tbsp of Costco’s reduced Sodium Better than Bullion Chicken
Costco’s …its not as concentrated as store bought so if it’s store bought, use 1/2 as much.)

1/2-1 tsp Red Pepper flakes for a little kick. Optional.

INSTRUCTIONS:

I usually sauté the Bacon in a Frying Pan.. faster and easier, doesn’t end up boiling, (you can “sauté” in pot, but it’s faster to do it in a separate fry pan….either way… ) if you do sauté it in the Pot, then drain off all but 3 Tbsp grease and then you must deglaze the Pot with half the water ( get all the browned bits off) before proceeding. Turn the pot off. Continue. I save half the water out to pour over the cabbage in hopes that it will reach the pasta. Also…a hint. If you have the knotted up Pappardelle Pasta (shown in pics) and want totally separated pasta, spray it with Evoo or avacado oil before adding it to the pot …. C pics.( You can also use this little technique with pastas of all types in spaghetti.)

Rule of thumb for cooking Pasta is …4 Oz of noodles to 1 cup water.
So if you have a bag…16 oz…or 1 lb of noodles that’s 4 cups water, but in this case, your Cabbage is going to make a ton of liquid, so is the Onion, so only use…3 c Water. Also, Some Pots are more sensitive than others about the dreaded burn notice, so if your Pot is “THAT GUY”,😂🙄😂, I have altered this recipe for you! Simply deglaze the Pot with half the water and then add the Raw Onions and Garlic along with the Bacon in the Pot first, then add the Pasta, stirring them around into the water get them all wet. The Onions act like a trivet and they start to break down quickly, making more liquid and quicker. Next add Cabbage, dab the Better than Bullion around on the Cabbage, or add it to some water to thin it out then just pour it over the Cabbage, then add the last of the water and do not stir.

Lid on, vent to sealing
Set Manual/Pressure Cook to 4 min for regular bagged Egg noodles, or 5-6 min for Pappardelle or Artisan Pasta, Controlled release. Turn the pot off, Open the lid, gently stir, check pasta. If not done and there is liquid left in the bottom, turn the Pot back on to sauté to finish cooking and soak up the liquid.

To cut recipe in Half :

1 c Water

1/2 lb Bacon

8 0z Pasta

1/2 head Cabbage chopped

1/2 Onion chopped

1 Tbsp Costco’s reduced sodium Better than Bullion Chicken

1/2 tsp Red Pepper Flakes

Sauté Bacon, drain all but 1-2 tbsp fat. Turn pot off. Deglaze with the water, add Pasta, and Onions stir. Add everything else. Don’t stir.
Lid on, Vent to Sealing, Manual 4 min! (Artisan Pastas 6). Then QR, Lid off, stir, turn Pot off, If not quite done, turn to Sauté and sauté until Noodles finish, or if your not in a hurry, just leave the lid on and keep warm. So good!