What a difference a year makes. My Instant Pot & Honey Garlic Chicken

 

My 6 Qt Duo

I know so many people have been enjoying their Instant Pots these days, I know I have. It’s just about a year now and with a busy schedule, the Instant Pot has been a saving grace and allowed me to prepare weeknight dinners when I’m not in the mood to fuss after a long day.

There are a great many wonderful websites from how to take away the mystery of operating it to many delicious recipes. The videos recipes are great!

I’m not totally new to pressure cooking. My first pressure cooker was one I bought at a yard sale that was several years old but had never been used, even included the cookbook still sealed all for $5. Being able to make the occasional weeknight pot roast dinner was such a treat. I didn’t use it too often but meals were enjoyed when I did. I then moved to my first electric pressure cooker making soups or stews but I never really used it to its full potential so it collected “dust”. The Instant Pot really caught my eye last Spring. I never thought someone could make so many different types of dishes in a pressure cooker including yogurt. I knew the Instant Pot was out there for some time but it was now time for me to take the plunge and my 6 Qt Duo came into my life and has it has been a year-long romance ever since. Honestly, I knew my husband had doubts and figured it would be another appliance that would sit in the cupboard. However, week after week I have been making new recipes and to his delight, he has enjoyed every bite.

Left to Right: Potato and Egg Salad, Yogurt, Cranberry Loin of Pork, and Onion Soup, Jambalaya, Teriyaki Chicken, Beef and Bean Chili

So why not join this wonderful world of “pot-heads” as we are affectionately called and open up a whole new world of meals. Here is an easy recipe to try. BTW, I still cook on my stove and use my oven too LOL!

Honey Garlic Instant Pot Chicken

Honey Garlic Instant Pot Chicken is always moist,
tender and flavorful!  Serve with rice and a veggie side dish for a quick dinner!

Ingredients

1/2 cup chicken broth (I use Better Than Bullion)
¼ cup low sodium soy sauce
¼ cup honey
2 cloves garlic minced
¼ teaspoon black pepper
2  pounds boneless skinless chicken breasts or boneless chicken thighs
2 teaspoons cornstarch &  1 Tablespoon of water to thicken the sauce after cooking

1. Combine chicken broth, soy sauce, honey, minced garlic, and pepper in Instant Pot and stir.
2. Add the chicken to the Instant Pot.
3. Seal the lid and turn the pressure valve to the sealing position.
4. Set the Instant Pot to high pressure and set the cook time to 10 minutes.
5. The Instant Pot will take about 10 minutes to come to pressure and then will start
counting down the cooking time. Once it beeps to let you know the cooking time has
finished, do a Quick Release.
6. Wait for the steam to release and the pin to drop down.
7.  Remove chicken to a plate, it will be a nice golden color
8. In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on Saute and stir in the cornstarch mixture. Cook, stirring with a spoon or whisk until the liquid has thickened, 2-3 minutes and turn off Instant Pot.
11. Slice the chicken and stir it back into the sauce in the pot or score the chicken slightly and serve the sauce on top over rice. Serve with rice and vegetables, or as desired.

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Instant Pot Corned Beef – Homemade Magic!

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As I mentioned last week I was going to try making my corned beef in my Instant Pot for the first time. The recipes I posted last week are ones I had been making for years and the corned beef was a step above the traditional way of just simmering on the stove with the packet of spices. I did try it in the slow cooker once with a bottle of Guinness and found the corned beef to not be very tender at all. I also really didn’t care for the taste of the Guinness beer. I do use beer in some recipes but I am not a typical beer drinker so that may also have been a part of the problem. Guinness is an acquired taste in my book.

So here are the simple steps I used to cook my corned beef in the Instant Pot and I must say it did not disappoint at all. It was tender and flavorful and making it this way will certainly be in my rotation of recipes for making corned beef.

Corned Beef and Vegetables cooked in Beer

Instant Pot – 6 Qt. Duo

Corned Beef 4 lbs. plus the spice packet included with the corned beef

1 – 12 oz bottle of your favorite beer. (I used Blue Moon Belgian White Beer)

Instant Pot rack/trivet (I prefer using the one from OXO)

1 small head of Cabbage cut into about eight wedges

1 – 1 lb bag ready to use Carrots

About 2 lbs of small to medium Potatoes, peeled and all cut to about the same size whether it be quarters or halves if the potatoes are small. I used Yukon Golds this time.

Take the corned beef out of the package and rinse off the brine and place the rack/trivet into the Instant Pot

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Put the corned beef. fat side up on the rack/trivet, this will help to keep the meat moist and tender. Sprinkle the spice packet on top of the corned beef, you can push the spices down a bit so they stay on top.

Pour the beer along the sides of the pot but not on top of the meat.

Close up the Instant Pot and set on High Pressure for 90 minutes. When the 90 minutes are over let the pressure pin on the Instant Pot come down on its own with Natural Release for about 15-20 minutes.

Remove the Corned beef and let it rest on a cutting board for about 10-15 minutes, you can cover with aluminum foil if you wish while you move on to the next step.

Return the rack/trivet back to the Instant Pot and get ready to add the prepared vegetables.

Add the Carrots first, then the Potatoes and lastly the cabbage arranged evenly on top.  Close, set to High Pressure for 4 minutes. When the 4 minutes are up, do a Quick Release. Open and remove the vegetables to a serving platter. (I used one of those Asian Wire Spider Skimmers to remove the veggies from the pot, works like a charm)

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Proceed to scrape any spices off the fat cap. If you prefer you can slice off the fat cap or leave it on if you prefer then slice it down for serving and remove the fat later.

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Our favorite is to use Stone Ground Mustard to go with our meat and Irish Soda Bread on the side

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If you give this a try I hope you enjoy! Remember you can enjoy Corned Beef any time of year, not just for St. Patrick’s Day.

Game Day and an Awesome Chili Bar

Today is Game Day or for some Super Bowl LIII.  There will be folks gathering for a day of fun, friends or family with lots of good eats and drinks while watching the big game. But there are many of us who are just not followers of football. Yes, as un-American as that may sound, there are many of us who are just not into “the game”. That doesn’t mean we can’t have a great day of fun, food and gather around the TV or game table.

In years past our Sunday would start in the afternoon where we may watch the Kitten Bowl as I start to prepare the good eats of the day. Later in the afternoon we tune in to our favorite, The Puppy Bowl. We are animal lovers at our house. Have you ever watched those adorable pups frolicking around the stadium? Too darn cute. Then at the end I would often get teary eyed as the pups are adopted and go to their Fur-Ever homes. Silly I know, but we love it.

Once Puppy Bowl was over we would sometimes get together and play World of Warcraft or some other RPG (role-playing game) on our computers. Another time we would have a movie marathon. Nothing like a binge watch of classic Sherlock Holmes movies with Basil Rathbone and Nigel Bruce. But, no matter what we choose the “game is on” (but not the game) and so is the food. Have fun and enjoy the day no matter how you celebrate it! Any one for Rummikub and pigs in a blanket?

Beef and/or Bean Chili and a great Chili Bar

Items you need:

Your favorite chili recipe (I’ll add mine below)

Bowls of the following:

Sour Cream

Diced Onion, white or yellow

Sliced Jalapeno or your favorite hot peppers

Shredded Cheese, Cheddar, Monterrey Jack or Pepper Jack are usually favorites

Chips of your choice:  Doritos’s, Frito’s or taco

Diced Avocado

Sliced Green Onion

Corn bread or corn muffins (I’ll add my recipe below)

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Instant Pot Beef and Bean Chili

Made for a 6 qt. Instant Pot.

(Easily made in any electric pressure cooker or converts to the Slow Cooker as well)

Serves 6

Ingredients

1 Tbsp. vegetable oil

2 tsp minced garlic

1 1/2 lb. ground beef

1 large onion, chopped

1 large bell pepper, chopped

5 stalks celery, chopped

1 package Chili Seasoning or homemade (See homemade chili seasoning)

1 cup Beef Broth (I use Better than Bullion Beef)

1 15 oz can Pinto beans, drained and rinsed

1 15 oz can dark red kidney beans, drained and rinsed

1 15 oz can Ro-Tel Original Tomatoes

1 15 oz can diced tomatoes

1 15 oz can tomato sauce

Salt and pepper to taste

Instructions

Set your Instant Pot to Sauté and vegetable oil and minced garlic to the pot.

Once the pot is hot and oil is simmering, add ground beef.

Once browned, add chopped onion, bell pepper and celery to the beef.

Cook until onion is starting to become translucent, then add McCormick’s Chili Seasoning.

Turn the Instant Pot “off” of Sauté.

Mix well and add beef broth.

Scrape up any browned bits that have adhered to the bottom of the pot.

Add both beans to the pot and stir.

Then add Ro-Tel tomatoes, diced tomatoes and tomato sauce on topdo not stir in.

Put on your Instant Pot lid, make sure vent is set to seal and set your IP to 10 minutes at high pressure.

Once time is up, let your Instant Pot naturally release.

Once released, open your Instant Pot, stir and enjoy your chili!

Homemade Chili Seasoning

Ingredients

1 Tbsp. chili powder

1 tsp ground cumin

1/4 tsp cayenne pepper

1/4 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

1/4 tsp approximately freshly ground pepper

Instructions

Add all of the ingredients to a bowl and stir to combine. Store in an air-tight container, away from heat and moisture for up to six months.

Recipe Notes: Makes enough for one pot of chili (about 6 servings).

 

creamed corn-muffins

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CREAMED CORN MUFFINS

1 1/4 cups Flour
1 cup Yellow cornmeal
1 tablespoon Baking powder
1 teaspoon Salt
1/2 cup Sugar
1 cup Milk
1/4 cup Vegetable oil
2 Eggs — lightly beaten
1 can Creamed corn — (16 oz can)

Preheat oven to 400. Lightly coat 16 muffin cups with non-stick cooking spray or use paper muffin cups.

Mix together flour, cornmeal, baking powder, salt, and sugar in large mixing bowl.

Stir in milk, oil, and eggs, mixing just until all ingredients are moistened. Stir in creamed corn.

Pour the batter into muffin tins, filling to the brim. Bake for 25 minutes.

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My Maestro

 

A Good Luck Meal for the New Year – Kahlua Piggie & Macaroni Salad

New-Year-2012-HeaderThere are many foods people like to eat to ensure good luck for the coming new year. My family always serves herring as the first food after the midnight toast. Some other traditional foods often served are Ham with Black-eyed Peas or Hoppin’ John, Pork, Cabbage, New Year’s cake that has a coin inside and who ever get the coin is ensured good luck, Lentils, grapes and the salted brine fish or herring to name just a few.

I know there are so many folks who got Instant Pots for this holiday season. I got mine several months back  and I am really loving it. I will use it to make our New Years day meal of pork and cabbage that I affectionately call Kalua Piggie. There are lots of version you can find on the web; what I am sharing here is my adaptation of several of those recipes.  I won’t be using the Hawaiian Red Salt that many traditional versions call for. I try to keep to a budget and I really don’t have any other use for a two-pound bag of red salt that you order online, but trust me it will still be a delicious meal.

So remember your favorite good luck food this New Year’s Day.

Wishing you a Happy New Year with the hope that you will have many blessings in the year to come.

 

My 6 Qt Duo

Instant Pot Kahlua Piggie

I make this in my 6 Qt Instant Pot Duo

Serves 8

3 slices of Bacon

4-5 lb Pork Shoulder roast (I cut the pork off the bone and the meat into about 4 pieces)

4-5 Garlic cloves peeled and sliced into quarters

1 Tablespoon of Kosher salt

1 Cup Water

1 Tablespoon of Liquid Smoke

1 Small-Medium head of Cabbage, cored, and cut into 8 wedges

 

1. Put the bacon in the Instant Pot. Press Sauté.

2. While the bacon is cooking (turning it with tongs occasionally), cut the pork roast into about 4 nice size pieces so they will nicely fit into the pot. Slice the garlic cloves into quarters then cut slits in the roast and press the garlic pieces into the slits. Sprinkle half of the salt over the pork pieces and rub it in a bit. Turn the pork pieces over and sprinkle the rest of the salt on the pork rubbing it in.

3. By this time the bacon should be nicely browned. Put the pork on top of the bacon slices. Stop the Sauté function by pressing the Cancel button.

4. Add the Liquid Smoke to the 1 cup of water, stir, then pour to the pot, put the lid on and lock it in place. Make sure the pressure release knob is in the seal position.

5. Select Pressure/Cook. Press the “+” button until it shows 90 minutes. It will come up to pressure and the pressure pin will rise up. In a few minutes the time will begin to decrease. 90 minutes is the time it cooks once it’s under pressure.

6. When the 90 minutes is up, press the Cancel button to turn it off. Let the pressure release naturally, this will take about 20 minutes. The pressure pin will drop down when the pressure is completely released and you can open the pot.

7. Remove the pork from the pot and put the cabbage wedges in the cooking liquid into the pot. Put on the lid, press Pressure/Cook and press the “-“ to change the time to 3 minutes. While the cabbage is cooking, shred the pork with two forks.

9. When the cabbage is done, do a Quick Release. Push the pressure knob over with tongs or oven mitt to protect your hand. The steam will release immediately.

10. When the pressure has released and the pressure pin has dropped, open the pot. Put the cabbage on a large platter and top with the shredded pork.

11. You can pour some of the cooking liquid into the pork if you want it a juicier.

Serve with your favorite rice whether plain white rice or a flavored yellow rice. I also like to serve it with some chilled diced Pineapple on the side or a chilled fruit cocktail.

One of my favorite side dishes is Hawaiian Macaroni Salad. Goes great with Kahlua Pork or any Pulled Pork or BBQ Ribs.

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Hawaiian Macaroni Salad Recipe

 Ingredients

1 pound elbow macaroni

1/4 cup apple cider vinegar

2 cups Hellman’s Mayonnaise ONLY! Do not use Kraft Mayonnaise or Miracle Whip.

1 cup whole milk or can also use 2% but not 1% milk

1 Tablespoon brown sugar

4 green onions, thinly sliced

1/2 cup carrot, peeled and grated

1/2 cup celery. chopped

Salt and pepper to taste

Instructions

  1. Bring approximately 4 quarts of water to a boil and add the macaroni. Cook through, you don’t want al dente.
  2. Drain the macaroni and return to the pot. Add the 1/4 cup vinegar and stir until the macaroni is well coated. Let cool.
  3. While the macaroni is cooling, combine the mayo, milk and brown sugar. Mix well. Add any desired salt and pepper.
  4. Pour this mixture over the cooled macaroni and mix until well blended.
  5. After mixing, add in the green onions, carrots and celery. Remember to save a little to add as a garnish on top.
  6. This salad is best if chilled for 2-4 hours before serving.

A nip in the air…Pasta Fagioli

It’s holiday season and the cool temps are here in full force in the Northeast. Over the last six months I jumped on the band wagon and fell in love with the Instant Pot. I started to convert some of my favorite recipes so they could be made in the Instant Pot. One of my favorites is Pasta Fagioli and it turned out fantastic and a lot less time then cooking it on the stove. So If you are looking for a hearty meal soup this is it. You can have this meal on the table within an hour from start to finish.

Pasta Fagioli in the IP

Pasta Fagioli with Sausage

for the Instant Pot

Made in a 6 Qt. Duo Instant Pot

Ingredients

2 tbsp. extra-virgin olive oil
1 lb. Italian sausage, sweet, hot or a mix of both. Take out of the casing and break up into bits
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 ribs celery, chopped
3 cloves garlic, minced
Kosher salt & freshly ground black pepper to taste
2 15-oz. cans Great Northern Beans (do not drain)
1 15-oz. can diced tomatoes
4 cups of chicken broth
1 ½ teaspoons of Italian Seasoning
1 1/2 cups Ditalini pasta (or other small shape like shells)
Freshly grated Parmesan (optional)

Directions

In the IP press Sauté wait until it reads Hot the add oil and heat.
Add sausage meat and cook, breaking up with a wooden spoon, until cooked through, about 5-7 minutes.
Stir in onion, carrots and celery and cook until slightly softened, about 5 minutes.
Add garlic and cook until fragrant, 1 minute more.
Season with salt and pepper to taste
Add chicken broth, beans (with their liquid), diced tomatoes, and Italian Seasoning.
Mix and scrape the bottom to loosen any bits so they don’t stick.
Stir in Ditalini pasta.
Press cancel, then set IP to High Pressure and timer for 4 minutes
Do a Quick Release when done.
Stir, taste and adjust seasoning if necessary.
Serve in bowls garnished with Parmesan Cheese (optional)                                               Serve with some nice crusty Italian bread.

Easy Cooking Sunday’s – The Instant Pot

The last several weekends have been busy so no special meal preparation. We went away to open our summer place in the Pocono’s two weeks ago, then last weekend was Mother’s Day and the family insisted I shouldn’t cook. This weekend is filled with chores so I need an easy peasy meal for dinner. I’ll put on a loaf of bread for the weeks lunches in the bread baker and put dinner in the Instant Pot so I won’t have to bother babysitting while it cooks and I can get some things accomplished.

I’d been putting off from buying an Instant Pot for several years, I just felt I really didn’t need one. The more I read about how I could make some easy put together recipes that didn’t take as long as it would on the stove or oven I decided to go for it. Preparing dinner on a weeknight sometimes takes far too long after a long day at work and heck it’s all in one pot so less dishes. I have found with the slow cookers of recent years that the cooking time is shorter being they now cook at a higher temperature. Doesn’t work for me with the 10 hours I’m out for work and commute time, I didn’t like the thought of warm food sitting on the counter for hours until I got home. So I took the plunge and ordered a 6 Qt IP Duo. There are a ton of IP recipes out there and lots of helpful folks on the FB Instant Pot Community group.

My 6 Qt Duo

I keep trying new recipes each time I use the IP. So far no disappointments.

Today’s dinner will be IP BBQ Ribs, I’ll let you know how they turn out.

Here are some of my cooking adventures with the IP. One day I will tackle that cheesecake everyone in the group has been making that looks so delicious.

 

Above left to right: Zuppa Toscana, Chili with Beef and Beans, Creamy Tomato Basil Soup, Chicken Teriyaki and Pot Roast with baby red potatoes, carrots and mushrooms.