Instant Pot Rice

I have found a fool proof way to make outstanding rice - in my Instant Pot. I did a lot of research before   I found a recipe on the NYT Cooking website that resulted in perfect rice.

Start out by rinsing your  rice in a fine mesh sieve until the water runs clear.  Add your rice to the Instant Pot with water and some sea salt.  Stir and place the lid on your Instant Pot.  Place the valve on seal and choose the rice option on your Instant Pot.  Once the rice is done let the rice rest for 5 minutes and then move the valve to the vent setting.    Fluff the rice with a fork, let it rest, and serve.  Perfect rice.


Instant Pot Rice
From NYT Cooking School Website

Ingredients:
1 cup white rice or short grain rice
1 1/4 cups water
1/4 teaspoon sea salt

Directions:
1.  Rinse rice in  a fine mesh sieve until the water runs clear.
2. Combine the rice, water, and salt in the inner pot of the Instant Pot.
3. Secure the lid on the Instant Pot and be sure the valve is on the seal setting.  Select the Rice setting.
4. Let the rice rest for 5 minutes once it is done.  Move the valve to the vent setting.  Remove the lid and fluff the rice with a fork.
5. Cover the rice with a dish towel and loosely put the lid back on the Instant Pot.  DO NOT LOCK IT IN PLACE.  Let the rice rest for 10 minutes.
6. Serve.

Serves 4-6

Turkey a la King With Rice

Growing up, after a turkey dinner I could count on having Turkey a la King.  It was just as predictable as the sun coming up.  I can't say I was overly fond of the meal but I did not hate it.

Fast forward a few decades, and I find myself making not my parents version of  Turkey a la King, but this tasty recipe I found on the Taste of Home website.  Leftover turkey never tasted so good. Bites of turkey with fresh mushrooms, green pepper, peas, in a flavorful sauce composed of milk, chicken broth and seasoning.  Ladle over rice and you have an appetizing dinner for your family.

Turkey a la King With Rice
Taste of Home

Ingredients
2 tablespoons butter
1-3/4 cups sliced fresh mushrooms
1 celery rib, chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon salt
2 cups hot cooked rice

Directions
1. In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms, celery, onion and pepper; cook and stir until tender.
2. In a small bowl, mix flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add turkey, peas and salt; heat through. Serve with rice.

Serves 4

Pasta e Fagioli Soup

With the weather having a nip in the air it is soup time at my house.   I love the rich hearty flavor of soups.  Soups are versatile and are great for a starter or a main meal.  I just add some bread to get every last bite.

This recipe for Pasta e Fagioli soup I found in Cook's Country magazine.  It was easy to make and was delicious.  To get a nice rich texture for this soup, a can of cannelloni beans was pureed.  The grated Parmesan cheese which was added along with the fresh basil also kicked this recipe up a few notches.  This is by far my favorite Pasta e Fagioli Soup recipe.


Pasta e Fagioli Soup
From Cook's Country

Ingredients:

2 (15-ounce) cans cannelloni beans, rinsed
1 cup water
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 onions, chopped fine
2 carrots, peeled and chopped fine

1 celery stalk, chopped
2 ounces pancetta, chopped fine
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
4 cups chicken broth
4 ounces (1 cup) ditalini pasta
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
1/2 cups finely chopped fresh basil


Directions:
1. Process 1 can of beans and water in food processor until smooth, about 30 seconds.  Set aside.
2. Heat oil in large saucepan over medium heat until shimmering.  Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
3. Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes.   Stir in broth, remaining can of beans, and pureed bean mixture.  Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
4. Increase heat to medium and bring to boil.  Add pasta and cook, stirring occasionally, until pasta  is al dente, about 12 minutes.  Off heat, stir in Parmesan and basil.  Serve, drizzled with extra oil and passing extra Parmesan separately.

Serves 4 to 6

Balsamic Roast Beef Recipe

I love recipes that require little preparation time and are delicious.  This is one of the easiest and tastiest recipes I have ever made.  I found it on Add A Pinch website.  You place a roast in a slow cooker with some balsamic vinegar, soy sauce, honey, red pepper flakes, and garlic.  Cook for 8 hours on low in your slow cooker. Remove the roast from the slow cooker and shred the roast with two forks.  Place it back in the slow cooker and mix it in well in the cooking juices.
 Delicious tender pieces of beef loaded with flavor.   The roast was also nice and moist - not dry like some roasts.   If you have leftovers, they taste better the second day.
The family loved this new roast recipe.  I will be making this recipe again. 

Balsamic Roast Beef Recipe
From Add A Pinch  Method Adapted Slightly by From My Southwest Kitchen

Ingredients
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic chopped

Directions
Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once roast beef has cooked, remove from slow cooker. Shred with two forks. Place roast back in slow cooker and mix in well the the juices.   Serve.

Serves 6-8

Instant Pot Crack Chicken

I have seen various recipes for Crack Chicken but I did not understand what the big deal was.  Well now I do.  Crack Chicken is very creamy with a ranch flavor.  Add some bacon and cheddar cheese and you have one delish chicken meal.  I served mine on a butter toasted bun and it was delicious.  You can serve it plain with some rice and veggies.  Whichever way you choose to serve this dish it will be delicious.


Instant Pot Crack Chicken


Ingredients
4 boneless, skinless chicken breasts
1 (8-ounce) package cream cheese
1 packet Ranch seasoning
1/2 cup water
2 teaspoons cornstarch
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 green onions

Instructions

Place chicken and cream cheese in Instant Pot.
Sprinkle ranch seasoning over the top and add 1/2 cup water.
Close Instant Pot and set to High Pressure for 15 minutes. Be sure you turn the valve to "sealing".
Do a quick pressure release. Once pin drops, remove the lid.
Remove about 2 to 3 teaspoons of liquid from the pot and place in a small bowl to cool.
Remove chicken to a cutting board and shred.
Turn Instant Pot to "Saute" mode and whisk the liquid vigorously to break up the cream cheese. When liquid comes to a simmer, stir the cornstarch into the 2 to 3 teaspoons of liquid you removed from the pot. (It should no longer be hot. If it is, stir the cornstarch into 2 to 3 teaspoons of cold water instead.)
Add cornstarch mixture to the Instant Pot. Cook and whisk until it thickens. Then add chicken back to pot along with cheddar cheese. Turn Instant Pot off.

Sprinkle bacon and green onions on top and serve.

Serves 4-6

Instant Pot Beef Barbacoa

Beef Barbacoa makes the best tacos ever.  The meat has a tangy, salty and spicy flavor and is ever so tender.  This Instant Pot version is no exception.  I love the flavor and the easy preparation and quick cooking time.


Instant Pot Beef Barbacoa
From Epicurious


INGREDIENTS

1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas,  or flour  for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving

PREPARATION

Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up!), and then the bay leaves. Stir to combine.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
Serve the beef hot, piled into corn (flour) tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Serves 6

Instant Pot Beef Stroganoff

My Instant Pot is truly amazing.  I am discovering more and more recipes I can make and they turn out delicious.  Beef Stroganoff was my latest recipe.  All I can say was this was the best Beef Stroganoff  I have ever made.  The meat was fork tender and extremely flavorful.  The sauce was the best - not too powerful and not too bland.  This delicious meal took 50 minutes from start to serve.

Beef Stroganoff
From Easy Peazy Meal

Ingredients

2.5 pound chuck roast
1 tsp kosher salt
1/2 tsp fresh ground black pepper
½ tsp dried parsley
1 tsp garlic powder
½ tsp onion powder
1 Tbs olive oil
3 Tbs butter
8 ounces baby Bella mushrooms (white mushrooms work too)
1 large yellow onion, sliced
1 Tbs minced garlic
1 ½ cups beef broth/stock
2 Tbs flour
2 Tbs Worcestershire sauce
1/2 cup sour cream
12 ounces egg noodles, cooked according to package directions
Garnish
Fresh Parsley
Salt and pepper to taste

Instructions


1. In a small bowl mix salt, pepper, parsley, garlic powder, and onion powder together, and rub it all over the chuck roast, coating the exterior.
Turn your Instant Pot to the Saute setting, and wait for it to get nice and hot. Then add olive oil to the bottom, spread it around to ensure the whole bottom is coated.
2. Sear your roast on all sides by using cooking tongs, and holding against the heat for 4-5 minutes per side.
3. Set meat aside, and add butter, mushrooms, onions, and to the pot, keeping it on the saute setting. Saute for 5-7 minutes until mushrooms are starting to brown, and onions are aromatic and tender. Add garlic and saute another minute.
4. Pour ½ cup beef stock into the pot, and use it to deglaze the pot. You need to use a wooden spoon and scrape all the brown bits off the bottom so the pot won’t register as burn, and will be able to come to pressure later. Plus those brown bits give this so much flavor.
Slice the chuck roast into thin slices, cutting against the grain. Toss beef in 2 Tbs of flour, coating the outsides of each piece.
5. Add chuck roast to the pan with the onions and mushrooms, add remaining beef stock and Worcestershire sauce. Put lid on and seal, set to “sealing”.
6. Cook on high pressure using the manual setting to set to cook for 13 minutes.
Let pressure release naturally for 10 minutes, then carefully release remaining pressure by turning to “venting”.
7. Remove lid and turn the IP back on to Saute mode.
(Note: If there is a lot of liquid, use a ladle, remove some of the liquid from the pot, and put it in a small bowl, and use a fork to whisk 2 Tbs corn starch with the liquid to make a slurry. Add the slurry to the pot. Typically there is not too much, but sometimes the meat has more liquid than other times)
Add the sour cream into the pot, and stir well, allowing to cook until sauce is thickened to desired doneness. Taste, and add additional seasoning (salt and pepper) to preference.
Serve over cooked egg noodles, and garnish with fresh parsley.