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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.

No Potato, Potato Salad. Low Carb

In this recipe I use Cauliflower AND a package of Shiritake Noodles. It can also be made substituting the Shiritake Noodles for Cauliflower.

NOTE: Disclaimer. Some people have reported gastrointestinal issues when consuming Shiritake noodles. Use your own discretion. Do not consume 4 packages (3 servings ea) like someone did..that individual ended up in the hospital.
Many people also experience intestinal upset with things like kidney beans due to the lectins which can be toxic to some. I have also heard reports of people experiencing gastrointestinal upset when using OLEAN and products that are cooked in it.
If you are sensitive to the Shiritake Yam Noodle, (miracle Noodles) then substitute the Noodles for 2- 1” thick slices of Cauliflower . It will still be delicious and low carb.

Don’t Crucify me on this one!?
It’s weird, yes, but guess what… It works…… for us anyway since we are trying to do low carb. If your like us and miss Potato Salad and Macaroni Salad, then maybe this is a solution for you too.
My motto, enough Mayo and anything is good right..
Just kidding.
It doesn’t take any more than normal Potato Salad.
The twists are Cauliflower….(no big surprise on that right)
But that’s not all.. the real surprise is the UNCOOKED Shiritake Noodles, chopped up a bit fine bit not as fine as rice.? who woulda thunk!
Soo, no Potatoes, Potato salad….everything else is the same, Mayo, scallion, eggs, celery salt and pepper.

Makes about 4 cups

1 pkg Shiritake Noodles, drained, rinsed and drained again really well. and wrung out between paper towel lined regular kitchen towel.
1 c ish chopped celery
1/4 tsp celery seed
2 small scallions chopped
1/3- 1/2 c Mayo…ish
Salt and pepper to taste
2-3 boiled eggs chopped
1 tsp Parsley chopped fine
Paprika to taste sprinkle on top.
1” slice of cauliflower cooked in the IP for 1 min QR Chopped up like potato pieces.

If you don’t have an IP (Instant Pot) you can steam the Cauliflower for a couple minutes or just microwave it for about 1 min till it still has a little crunch. Or blanch it’s for a couple min..
You do need to taste it and add more salt and pepper.
Here is my Original recipe for reference.. tweek it as you like.

Potato Salad and Mac Salad at the same time IP

Pierogies.. Deconstructed..Easy IP and Air Fryer.

Who would think that Noodles/Dumplings mixed with Mashed Potatoes and Cheese could be so good! Much like Mac n Cheese in a sense, as it is pure comfort food is perfect to serve with Beef, Chicken or Pork Ribs. Deconstructed makes a day long process fast, easy and with the addition of using Instant Mashed Potatoes is perfect for when you just want to make things super no brainer simple.
[It would also be easy to just make real mashed potatoes and noodles together in the Instant Pot as PIP. This particular recipe is for simple Simon, ….but in that case, You would just do the Noodles in the bottom with their liquid and the Potatoes in a lotus steamer at the same time. 4 min is the perfect amount of time to cook both. You could be mashing up your potatoes while the noodles soak up the rest of the broth. ]

This is the simple recipe.
Makes 2 large servings

1-single serve cup of Instant Mashed Potatoes. Regular Butter flavor
1 Tbsp Butter for the Potatoes
About 1/2 c Half and Half (Enough to fill to here line plus a Tbsp)
2 scallions Chopped.
3/4 c grated Cheese divided…(1/2 c and 1/4 c)

4 Oz Wide or spiral Egg Noodles.
1 1/2 c Water.
1 tsp Low Sodium Better than Bullion Chicken .
Pepper to taste.
1 Tbsp Butter (yes more.. this is for the noodles)

Pour the 1 1/2 c Water into the Instant Pot stainless liner, and add 1 of the Tbsp of Butter, the Noodles and Better than Bullion low sodium Chicken .
Use a small 2 cup stainless steel bowl or something that fits in the pot as PIP (pot in pot).
Add your trivet (preferably long legged), right down in with the Noodles, Water, and bullion.
Take the Cup of instant Mashed Potatoes and fill it with Half and Half to the fill to here line plus add a Tbsp more, add the Butter, Cheese and Scallions, and stir just to mix together. Pour that mixture into a small stainless steel bowl suitable for PIP (pot in pot). Fit the small bowl down onto the trivet as shown.
set the time for 4 min and then allow for 2 min NPR. Remove the Mash Potatoes and stir the Noodles…if they have not absorbed all of the liquid, put the Potatoes back in, and just set the lid back on for a couple of minutes more so the Noodles absorb liquid.
Take out 1/2 cup of the Noodles out. Dont use these. Set aside to use later, or give them to a kid?
At this point, you can just gently fold/mix the Potatoes together with the Noodles and sprinkle with Pepper, add the 1/4 c grated Cheese on top and serve immediately.
OR.
Butter 2 individual sized oven proof bowls or small Au gratin dishes.
Split the Deconstructed Pierogies between the two dishes. Sprinkle the 1/4 c cheese between the two as well. Place under the Broiler for about 5 min until cheese is melted, and the tops are slightly browned. Garnish with Pepper, and or Parsley and serve immediately.

You can also make these early, dish up into individual servings, cover and refrigerate for later. Just pull them out and place in a preheated 400°-425° Oven or Air Fryer for 10 min, uncover, check for doneness, turn Oven or Air Fryer to Broil and Broil until brown and bubbly.

Make sure to add the Cheese. (Not shown)

Mix the Cheese in to the Potato mixture.

the Noodles may need a little time to soak up the liquid after they are cooked.

This is how I like to serve them but you can serve right out of the pot.

The last 1/4 c bit of cheese can be sprinkled right on top before serving out of the pot, or like this before setting them under the broiler or Air Fryer.

To reheat in the Duo Crisp or Oven..turn and Preheat to 400° Bake or Roast.
bake for 10 min and then turn it off and back on to Air fry or Broil, and let them brown for 5 min more.. until the cheese is melted and turning Brown. The temp should be bubbly hot.

Noodle Pudding [FAUX] Low Carb..IP..made with Tofu, no Noodles..GF

Finally! Fulfill the Craving for Noodle Pudding but without all the Carbs from Pasta. One of my favorite Desserts. While there are many additions such as Cinnamon, Nutmeg, or Lemon, I like to just add real Vanilla. Feel free to add your own flavorings to it.
You wont be slicing this pudding to serve. You will be spooning it out, so I like to make it in a buttered Stainless Steel bowl, PIP method, I also use all full fat ingredients to making it. The end result makes me think of Cheesecakey, Rice Pudding, Creme Brûlée ish flavor with sweetened Tofu and Cottage Cheese mixed in. Tofu is one of those foods that absorbs whatever flavors you add to the dish, and, well, everyone knows that Cottage Cheese is so versatile that it can go either way..weather it’s served with fruit in it, under it, or beside it, or even adding it to Lasagna. If you realllly dislike Tofu, this may not be for you.
Dig down to the bottom to serve this dessert up. Enjoy all the different textures. Don’t be afraid to serve with crushed nuts or Craisins/Raisins on top, even Whipped Cream is a nice touch.
I make this in my IP Duo Crisp 80 Plus Air fryer, and I switch Lids at the end to put some color on top, but you can use an Oven Broiler just the same.
You could even mix this in your super Blender.
By the way, I love this warm. It’s best that way. Can be warmed up in the microwave for about 20 seconds after refrigerated but will loose some liquid when you do.

INGREDIENTS:
1-14 oz pkg Firm Tofu. Drained and Pressed, and sliced thin
4 oz Philadelphia Cream Cheese (1/2 brick). full fat, Room Temp
4 Tbsp Butter (no substitute.) Room Temp
3/4 c Cottage Cheese 4%
1 c Sour Cream.
1/3 c Monk Fruit/Erythritol blend (I mix of batches of 2/3c blend to 1/3 c sugar and then use 1/3 c of that.)
1/4 tsp Salt.
3 large eggs.
1 tsp Real Vanilla

DIRECTIONS:
Have your Stainless steel mixing bowl that fits into the Instant Pot, greased and set aside. Also you will need your long handled trivet, or make a sling.
Use an Electric Beater or Stand Mixer if you have one.
To the work bowl, add the Butter, and Cream Cheese and mix until very soft and well blended. Scrape the sides down. Add the Cottage Cheese and mix until the curds start to break down. Scrape. Next add the Sour Cream, Monkfruit blend, Salt, Eggs and Vanilla. Scrape down one last time.
The mixture will be slightly thick at this point but the Cottage Cheese curds will still drop to the bottom.
Pour a bit of the batter in to the bottom of the Stainless Bowl and evenly
distribute the slices of Tofu on the bottom, then pour a bit more batter on top of it, repeat until all the tofu is mixed with the batter.
pour about 1 1/2 c water in the instant Pot (I have an 8q)
Set the bowl onto the long-handled trivet and lower the bowl, uncovered into the Instant Pot.
Put the lid on and set the time for For 25 min on hi pressure.
when the timer goes off, allow the Pot to NPR (natural pressure release) for 15 min, the pin should drop by then but if not, QR (Quick Release) the rest of the pressure out, Open the lid. The top will have liquid on it, so
take about 3 paper towels and gently lay them on top of the pudding which should be spongy. Let the towels soak up the liquid for a few minutes and then discard them. You are now ready to remove the pudding from the pot and let cool. But if you want some color on top just for esthetics, then I switch pressure cook lid to Air fry Lid and Air fry/broil for 5 min at 400° turning the inner pot half way through. You can put it under your broiler for a few min too but don’t walk away, it browns fast and can easily burn.
I love this warm, it’s the best consistency this way, but you can cool completely before Serving. If you refrigerate the leftovers, individually reheat in the microwave for 20 seconds….it will seperate a bit like any custard,but still tastes good!

Chilean Sea Bass with Lemon Cream Sauce

I served it with steamed spinach carrots and broccoli…and Cole slaw… recipe in the files.

This Sauce is supposed to be kind of thin, but can be made thicker if you want by adding Rounded Tbsp of Cornstarch in stead of level.
serves 2. If you like the Sauce then you may also enjoy my Creamy Lemony Chicken Soup. Link here. Creamy, Lemony, Chicken and Wild Rice Soup IP.
Use 1 recipe of the Lemon Cream Sauce. (Click link for recipe)
Lemon Sauce for white Fish….Creamy & light .. Simple

FOR THE SAUCE:
You will need
1 c water.
1/4 c Heavy Cream.
3 tsp fresh Lemon juice plus a little more in case you need it
2 tsp lemon ZEST plus a little more if you need it.
3 tsp Costco’s Better than Bullion Chicken
1 Tbsp Butter.
1 Tbsp Cornstarch (Rounded for a bit thicker Sauce)
I added a couple tsps of Dill, 1/4 tsp Red Pepper Flakes and 1 tsp Capers to it this time.
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 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!

FOR THE FISH:
2 -1” Thick Steaks or Fillets of Chilean Sea Bass, brought to ROOM temperature.
1/2 tsp Slap Ya Mamma Seasoning or Creole Seasoning. Divided.
1 Tbsp Butter. For searing
1 tsp EVOO for searing.

Pat your Bass dry with paper towels.
If you have Fillets with the skin on, score the skin in a diamond shape before rubbing the seasoning into the skin cracks.
Lightly Sprinkle both sides of the Fish with the Slap ya mama Seasoning.
Spritz the top with EVOO. Let it set while making your Sides and Sauce.
Make the Lemon Sauce, and taste it to see if you want to add more Zest or Lemon juice. It’s important to use a clean spoon if you taste it again…don’t double dip, or your sauce could break down. Set aside, keep warm. Also make up your Veggies and any sides that you will serve with it. It only takes about 7 min to cook.
When you are ready to cook the Bass,
Turn a fan onto high because searing the Fish will smoke.
Pre warm your Plates, you will serve directly onto the plate.
Preheat the Skillet or Griddle to Med – Medium High. You know your stove top, a drop of water should sizzle when you drop it into the pan. When your Pan is hot, add the Butter and immediately add the Fish. For Steaks, place them onto the Evoo side down. If you have Fillets with the Skin on, then you will sear the skin on the flip side, second to keep it crisp.
Sear for 3 min, and then very carefully with a spatula under the whole piece, hold the Fish with a Fork on top of it and flip it over and sear the other side for another 2 min. Then, carefully turn the Fish onto the edge, skin side…you will have to support it., cook for another minute to crisp the Skin.
To serve, spoon about 1/3 of a cup of the Lemon Sauce onto the Plate and carefully place the piece of Fish onto the Plate so that it bathes in the Sauce. Add your veggie beside, or just touching the Sauce.

I made 4 fillets this time. The pot is full of fresh spinach, it shrinks down to Two good servings.

Stuffed Shells.. Breville or Oven

These pretty little jewels are so good. Bursting with Italian flavors. They can be made using your own Marinara Sauce (recipe in the files) or you can use your favorite Jarred Sauce. I use Bertolli and Rao’s both, when I don’t have my own.
This recipe can be cut in half if you desire, or in my case, I make a full recipe and bake half of them in the sauce and freeze the other half without the sauce under them, for cooking later. (When you pull them from the freezer You will have to add a half of a jar of Rao’s sauce to your Cassarole pan and increase cook time to an hour).
If you prefer, change it up with a Cream of Mushroom sauce.. ( 1 can soup plus 1 c milk recipe for that in the link. You can also look up manicotti/stuffed shells or mushroom cream sauce. )

Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil IP

Mushroom Cream Sauce

Makes 24-26 Shells

Oven 425°

26 Shells (cook as directed.)

For the Meat sauce:
1 Lb Hamburger.
1 lb sweet Italian sausage.
1 sweet Onion chopped finely.
4 cloves garlic Minced
1/4 c Parsley chopped.
1/4 c Fresh Basil chopped.
1/2 Tsp Salt.
1/2 Tsp Pepper.
1 1/2 tsp Italian Seasoning
1 Jar Bertoli Spaghetti Sauce (this will go into the meat mixture)
3 Tbsp Evoo

1 Jar Rao’s Spaghetti Sauce divided, for the bottom of the Casserole pan. (Use half if only cooking 1/2 recipe and freezing the rest. You can freeze the sauce in a baggie along with the Shells if you want)

For the Cheese Mixture:

1 regular sized (16 oz) carton of Ricotta Cheese. (BelGioioso is super creamy)
1/2 c Cottage Cheese.
1/2 c Parmesean Cheese.
2 1/2 c Mozzerella Cheese divided in half (save half for the last 10 minutes)
2 cloves minced Garlic.
1/4 tsp Salt
1/4 tsp Pepper
1 1/2 tsp Italian Seasoning
1/3 c chopped fresh Basil .
1/3 c chopped Fresh Parsley.
1 beaten Egg

Bring a Pot filled with 2 quarts of salted water to a boil. Add the Shells to the water and par cook them until al dente’. (About 7 min…ish, check them). As they cook move on to the Meat mixture and as that cooks, mix up the cheese mixture.
As the Shells get done, use a slotted Spoon to carefully remove them…. a few at a time. Drain the water from each by tipping the spoon. Lay them on a plate to cool slightly. Off to the Next thing while they cool.
Working on the Cheese mixture now, add all ingredients to make the mixture into a medium Mixing Bowl. Stir it all up and set aside.
Next, is the Meat. Using a large Frying Pan, heated to medium high. Add the EVOO and the Burger and Sausage. Fry it up until done, drain… but leave a couple Tbsp of the fat. Next, add the Onion, Garlic, Parsley, Basil, Salt, Pepper, and Italian seasoning. Stir and cook until the Onion and Garlic are cooked. Add the Bertolli and stir in. Set that aside as well.

Preheat Oven to 425°
At this point, you will fill all of the Shells and either Cook them all, or cook just half and freeze the rest for another time, but you need to choose a Casserole dish accordingly. You can use a small Casserole dish, 8 x 11” or a 9 x 15” pan for them all.If your cooking just half like I do often, Pour Half of the Rao’s cold Sauce into the bottom of the dish. Spread it evenly.
Fill the Shells with the Meat filling, using a Tablespoon or Soup Spoon, filling each one to the top and not to tightly… don’t pack it in. Lay the 12 that you will be cooking into the Spaghetti Sauce in the Casserole pan. Put the others onto a non stick Pizza pan or sprayed with cooking spray to prevent them from freezing to the pan, or use something that you can easily place into the freezer.
Next, spoon about 1 Tbsp full of the Cheese mixture on top of the filled Shells, pat it down gently.
Put the ones that you won’t be cooking. And when they are frozen, transfer them to a gallon sized baggie carefully and keep frozen until ready to use.

Cover the Shells that are in the Casserole Dish with Aluminum foil and put it into the Oven.

Bake for about 30 min at 425°, they should be bubbling around the edges and hot in the center ones. Remove from the Oven and remove the foil. Sprinkle each Shell with about 2 Tbsp Mozzerella. Return them back to the Oven for another 10 min, until the Cheese is melted and browned.

Lettuce wraps… Pork, Turkey or Chicken

If you like PF Changs Lettuce Wraps, I bet you will love these.. I didn’t use the crispy noodles, instead I used Shiritake Rice…see pic. This is a lower Carb version.

Serves 4 for a meal-6 for appetizers

12 Lettuce leaves (6 Ice berg cut in half lengthwise, Romain or Butter Lettuce)
2 lbs Ground Pork Turkeyor Chicken
1 1/2 c Cabbage sliced thin and chopped
4 cloves Garlic minced
1 inch fresh Ginger minced
3 Scallions chopped
1/2 c Cilantro
2 c Carrots grated
1 1/2 c Celery sliced thin
1 c Snow peas chopped
1 Hot sweet orange Pepper from Costco or jalapeño
2 Tbsp Sesame oil
1/2 tsp Fish sauce
2 Tbsp Chili Garlic sauce
1 tsp “Simply Asia” Sweet garlic ginger spice blend. (More at the end if desired)
3 Tbsp Shoyu (soy sauce)
3-6 Tbsp Hoisin Teryaki sauce (or sweet chili sauce with soy added) add more at the end if desired. (I like 5-6 Tbsp total.)
3 Tbsp corn starch
1 small pouch Miracle Noodle Rice (Shiritake Noodles chopped like rice. if you can’t find these, chop your own.) or substitute crispy rice noodles.

Pull off whole leaves of the Lettuce. Wash and drain them in warm (not hot) water, and lay on paper towels to drain. The warm water will slightly wilt them and when they go in the fridge, they will really crisp up. If using Ice berg, slice leaves in half lengthwise.
Place lettuce leaves in the fridge. About 1 hr or at least 30 min as you cook the filling.
Preheat a Wok or large skillet to Med High. Add sesame oil, Stir fry the Pork or Chicken until just done.
Push the meat to the sides leaving the bottom of the Wok exposed. Some of the pork grease will collect so you want to scoop out a couple Tbsp of the fat in the bottom of the Wok but don’t take it all.
Add Fish Sauce to the bottom, then add the garlic, ginger and pepper. Fry for a minute. Before adding the Veggies, save out some of the scallion, cilantro and peas to add fresh back in, then add the rest of the Veggies to the Meat, and cook well then stir into the meat. When the Veggies are cooked down, clear a hole again in the bottom of the Wok and add the Hoisin. Stir just the Hoisin to heat through until it is nice and bubbly.
In a seperate small bowl, quickly combine the Corn Starch and Shoyu (Soy). Mix well and then pour into the bubbling Hoisin in the hole, stirring constantly and quickly, bringing in just a bit of the meat mixture in a little at a time until the cornstarch and soy have cooked and thickened.. then mix into the rest of the mixture. Add the Shiritake rice in stead of using crispy noodles .
Finally add the rest of the Cilantro, Scallions and Peas. Taste, and add more Hoisin Teriyaki Sauce, and more Simply Asia Sweet Garlic Ginger seasoning if needed.
Serve hot with Lettuce leaves on the side..
I had some seaweed salad in the fridge left so I had some with it. That is what the bright Green stuff is.
We just love this stuff! You can even heat up some of any leftovers and add a fried egg for breakfast.

Chili Garlic Sauce . Available in grocery stores.

Jambalaya IP… PIP Rice in the pot at the same time..for 8q, can be adjusted for 6q.

Includes Stove top Version and Directions below.
About 30 years ago, We had a Cajun friend..Ron, whom was a Chef by his own right. He and I made Jambalaya for 75 one day for a large crowd that was a hit. It was a two day Process for us. That particular dish did not have Shrimp in it due to the Expense of it, but it is part of the ingredients that I use sometimes and sometimes not.
Back then, I spent one day chopping 17 lbs of Onions and all of the rest of the Veggies, then the next day cooking. It’s usually one of those Cajun stews that takes a long time to simmer, but once it’s done, it is so delicious that it has since been part of our families favorites and has been on the menu from then on!
This recipe is from memory of what we did, and of course, I have also altered the portions, for regular family sized meals and I have adapted it for the IP. I also figured out how to make the rice separately but all at the same time in the same Pot.
Normally with Jambalaya, the Rice is mixed into the sauce and cooked to absorb the liquid, but because we try to lower our Carb intake, I make and serve the Rice separately so that each person can put just that perfect amount individually into their serving.
This way, you could use Cauliflower Rice or even Shiritake Rice.
While this recipe is specifically for the 8q to allow room for the PIP Rice, you can make that separately in another IP or stove top to be able to make this in the 6 q as well.
If you are making the Rice at the same time, you really need an 8 q to do it right but can make it is a small bowl in the 6 q too.
To cook the Rice along long with the Stew then, you will need a Stainless steel bowl (not glass), bundt cake pan or loaf pan to put it in. You can do 1 or 2 cups of Rice in the Bowl, but just remember to rinse it well AND drain it well… and only add 1 cup MINUS 2 Tbsp of Water per cup of Rice. …So for 2 c Rice, you only use 1 3/4 c water. This is because of the extra time that the Rice will be in the steamy environment. Make sense? This way it is not gummy.

3 lbs Chicken. Boneless skinless Thighs, Whole.. (Or you can use whole hind quarters, then carefully get them out and pick the meat off when it’s done) the former is much easier.
2 cups Kielbasa, cut up
1 lb Shrimp. ( Hold out for Last). I like Jumbo’s.
2 c sweet Onion (about 1 large).
2 c chopped Green Pepper or 3/4 c mixed sweet Peppers and 1/2 c chopped hot, Red, Yellow and Orange Peppers ( see pic.).
NOTE…If you don’t use the hot peppers, add 1/2 Tsp Cayanne Pepper
2 c Celery chopped.
4 Roma’s diced.
1 28 oz can Hunts diced Tomatoes
6 cloves Garlic. Minced ( 1/4 c ish)
1/3 c Tomato Paste.
1 1/2 Tbsp Chili Powder.
1 1/2 Tbsp Oregano or Italian seasoning.
1 1/2 tsp Salt.
1 tsp Pepper.
12-15 strands of Saffron
1 Tbsp Costco’s Better than Bullion Chicken.
2 Tbsp EVOO.
2 smaller bay leaves
2 C Rice, rinsed and drained, 1 3/4 c Water, added into another stainless steel bowl for PIP See pic. Below.

Optional:
1 Tbsp Sun dried Tomatoes.
File Gumbo seasoning to top individual servings

Save the Shrimp out for after the rest is cooked.
Turn the Ip to Saute Hi. When the pot is hot, pour in the EVOO and then Onions Peppers and Garlic. Sauté for a couple of minutes, just until the Onions start to turn translucent. Turn the pot off and then start layering the other ingredients… without stirring from this point on. Start with the chopped Roma’s, then add the Chicken, evenly disbursed, then the Better than Bullion Chicken, then the Tomato Paste …next, add the Kielbasa. Sprinkle the spices evenly over it all, including the Bay leaves. Lastly, add the Diced Tomatoes including the juice. This juice is all of the liquid that you will use, the veggies will add more as they start to break down while they cook.
If you are doing the PIP rice, use a 3”tall flatter bottom Stainless bowl, a cake pan or even a bundt pan. It has to fit on top of the chicken without obstructing the anti block shield and pin.
Without pushing down on the ingredients that have already been loaded into the pot, in order to allow room for the steam and liquid, place the trivet on top of the Chicken and diced Tomatoes, then place the bowl of Rice and it’s liquid on top of the trivet. The trivet will keep the rice bowl stable. Make sure that the Bowls top is not going to interfere with the Pin and anti block shield, I move it closer to the front of the pot to make it work. See pic.
Put the lid on and set the time to 10 min. Allow for 30 min NPR .
At this point, set a large frying pan or large plate down on the counter to set the bowl and trivet on, you will have to take the rice bowl and trivet out, then if you didn’t use the bone in Chicken Continue to adding the Shrimp, but if you used hind quarters, very carefully remove the chicken with tongs, put it on the plate or frying pan beside the rice… you may need a spoon to help keep the bones together. I replace the rice bowl back into the pot after I get the chicken out. Pick the Chicken meat from the bones. Move the rice bowl back out to the frying pan…Return the deboned chicken back into the Pot.
Turn the a Pot off and then back on to Sauté Hi and Wait til the liquid just starts to boil. Quickly turn the pot off and add the Shrimp to the hot liquid, pushing the Shrimp down into the liquid. Set the lid on and wait about 3-4 min, then stir the Shrimp into the liquid carefully and breaking up the Chicken. Check for doneness on the Shrimp.
Serve rice into the bowl and then pour some of the Jambalaya Stew over the Rice, and sprinkle with File Gumbo seasoning if you have it.

These are hot peppers from Costco . If you don’t use them, add 1/2 tsp Cayanne .

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Here is another Batch…Stove top Version. You can add Chicken chopped into 1” pieces and cook it along with the Kielbasa and then add Shrimp at the end if you want, but this one doesn’t have either. Cook Time will be a little longer to Cook the Chicken so add about 5 min to the Sauté time with the Kielbasa. However, I just used Kielbasa for the Meat this time.

INGREDIENTS:
1 Lb Texas Kielbasa. (10 inches?) 1 1/2 round Sliced thin
1/2 sweet Vidallia type Onion
5 cloves Garlic
5 white Mushrooms
1/2 Green Pepper
1/2 Red Bell Pepper
1/2 yellow Pepper
1 c Celery
10 ish Cherry Tomatoes
1 Tbsp Low sodium Better than Bullion
1 1/2 Tbsp Oregano
10 strands Saffron.
1 Tbsp Chili Powder
A couple dashes File Gumbo (sassafras)
1 1/2 c cooked Rice
S N P
1 Tbsp Bacon Grease
2 Tbsp Evoo
3/4 c water.

DIRECTIONS:
I use a Food Processor to Mince the Garlic and the Chop all the Veggies to a finer size, about 1/4-1/3” pieces Because it cooks faster.
Using a Large heavy Skillet or Deep frying Pan heated to Medium High heat.
Add the Evoo, Bacon Grease and the Veggies and Sauté until they become soft, about 5 min.
Add the Kielbasa and continue to Sauté until the Meat is Hot and veggies create liquid, about 5 min. (If using Chicken, add it at this point and Saute for about 5 more min)
Add the Better than Bullion and Water. Turn the Burner to Medium. Put a lid on the Pot and let Simmer, not boiling for about 15 min. Stir once or twice during this time and simmer until Veggies are well cooked and flavors have Blended.
Add the Rice and Saffron, mix well and let the Rice simmer in the Sauce for about 10 min to absorb the Liquid. ( If adding Shrimp, do it now)
Add the File Gumbo before serving.

Guacamole

When you get to make your own Guacamole, you can add tomato and cilantro if you want. I made this recipe for a gal that I met on one of the groups that I am on. I hope you like it Kaye?.

2 ripe Avocados.
1 scallion, chopped.
2 Cloves Garlic. minced
2 tsp Johnnies Seasoning Salt or equivalent like Lowery’s.
1-2 tsp Chili Powder. Start with 1
1 Larger Lime’s Juice. Or 2 small ones
2-3 Tbsp Cilantro chopped.
1 jalapeño or hot pepper ..Chopped …but use 1 Tbsp to start with

Optional.
1 Small Tomato diced

Mix the Johnnies Seasoning, Chili Powder, Lime Juice and Garlic and 1 Tbsp of Jalapeño together, then add your Avocado and mash it in with the seasonings…try to leave some chunks, then stir in the rest. Taste it and add more of whatever you like.

Salsa includes cooked version for the IP

Homemade salsa is always so much better than store bought…and Fresh Deli Salsa can be $6.49 at different stores. So why not make your own right?
This recipe is so fast and easy if you have a food processor but even if you don’t, well worth making it fresh at home.

7 Campari Tomatoes (or 4 ripe Romas). Chopped
2 regular sized Scallions chopped. (about 1/3 c)
1/3 c Cilantro chopped
5 regular sized cloves Garlic, minced (about 1-1 1/2 Tbsp)
1 Jalapeño chopped fine including Seeds. (Or 2 Tbsp chopped hot peppers)
1/2-1 tsp Johnnies seasoning salt. (or Lowery’s) start with 1/2 tsp
2 Tsp Chili Powder.
Juice of 1 Lime (about 2 Tbsp.)

Its so easy to do this in a food processor…just throw in the garlic first, and the pepper, rough chopped. Pulse until the garlic is all minced up, then toss in the tomatoes whole, pulse a few times, careful….not too much. Then I chop up the cilantro and scallions by hand, toss them in and then everything else and pulse a few more times, remembering that the chunks of tomatoes will wilt as they set.
Enjoy!

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FOR INSTANT POT COOKED SALSA:
Makes about 1 1/2 c.
Ez to Double

This Salsa calls for Tajin with Lime Seasoning, Sooo you don’t have it, increase the Lime and zest….makes Medium Spicy Salsa, the difference isn’t a lot, but since some of the flavors in fresh Salsa will be lost when they are cooked, you’ll need to kick up the Lime and Cilantro Flavors. The Tajin and Lime Zest take care of the Lime flavor so the Chili Powder in this recipe is reduced because the Tajin duplicates some of that. Then there is the Cilantro fresh flavor that also gets lost when it’s cooked and is usually added in fresh after foods are done as well as in the dish as it cooks… the Corriander seed is the CILANTRO plants eeds which will carry some of that Cilantro flavor in the cooked Salsa as well. Then there is the delicate Scallion that will also lose some flavor as it cooks so I add 1 more in this cooked recipe.

Soooo, as stated above, homemade Salsa is always so much better than store bought…and Fresh Deli Salsa can be $6.49 at different stores. So why not make your own right? The Recipe for fresh is above and this one can be eaten fresh as well, but it is enhanced to hold up under the pressure cooking process.
This Recipe is so fast and easy if you have a food processor but even if you don’t, well worth making it fresh at home.

7 Campari Tomatoes (or 4 ripe Romas). Chopped
3 regular sized Scallions chopped. (Close to 1/2 c)
1/3- scant 1/2 c Cilantro chopped
Scant 1/4 tsp Coriander Seed
5 regular sized cloves Garlic, minced (about 1-1 1/2 Tbsp)
1 Jalapeño chopped fine including Seeds. (Or 2 Tbsp chopped hot Peppers)
1 1/2 tsp Chili Powder.
1 tsp Tajin Mexican Seasoning (or add an extra 1 tsp Lime zest, 1/2 tsp Salt and 1/2 tsp Chili Powder).
1 tsp Lime Zest.
Juice of 1 Lime (about 2 Tbsp.).

Optional: 1 tsp Sugar after it’s done and…… only AFTER any type of Canning. (For Canning, refer to FDA food saftey guidelines).

Its so easy to do this in a Food Processor…just throw in the Garlic first, and the Pepper, rough chopped. Pulse until the Garlic is all minced up, then toss in the Tomatoes whole, pulse a few times, careful….not too much. Then I chop up the Cilantro and Scallions by hand, toss them in and then everything else and pulse a few more times, remembering that the chunks of Tomatoes will wilt as they set.
Enjoy!

Add all food processed and chopped Ingredients along with spices into the Instant Pot. Set the time to 2 min and allow 5 min NPR. Use an immersion Blender to Blend up Salsa to desired consistency… add fresh Onion, Cilantro and Lime if desired to kick it up a notch. If there is more liquid than you want in the Salsa, turn the pot off and back on to Sauté, and allow Salsa to boil while making sure it doesn’t burn, reduce Sauce for about 5 minutes. Taste the Salsa and add more Salt if needed before jarring for any type of canning, but I mention this because above, I mention using Sugar…. but NOT for Canning… for Canning, refer to FDA Food Safety guidelines. so if you want Sugar in it, wait until serving it because Sugar reduces the acid needed to preserve the Tomatoes.

Garnish with fresh Cilantro, Scallions or Both.