Submitted by Pamie F.
I have more photos and a how-to video at my Website at: http://tinyurl.com/c6cznw3
Ingredients
- 2 – tbls. – Olive Oil – Divided
- 1 – med Onion, (minced)
- 3 – cloves of Garlic (minced)
- 1- Red Pepper (finely chopped or you may use Green Pepper)
- 1 – 15oz canned diced Tomatoes
- 1 tsp. – Sea Salt (or Himalayan)
- 1/2 tsp. – freshly ground Black Pepper
- 1 tsp. – Parsley (fresh or dried)
- 1 tsp. – Paprika
- Pinch of Cayenne Pepper
- (NOTE: Save a Pinch of Salt, Pepper, Parsley, Paprika and Cayenne to season the Bread cubes.)
- 1 1/2 cp – whole grain Bread (Cubed)
- 2 lbs – ground Turkey
- 1/2 cp – dry Red Wine
- 2 – Eggs
- 3 1/2 tbls. – Sour Cream or Creme Fraiche
- 1 1/2 tbls. – Worcestershire sauce
- 1 tbls. – Soy Sauce
- 3 tbls. – Ketchup
- 3 tbls. – favorite BBQ Sauce
- 1 cp – crushed Pineapple (drained)
Directions:
- In a skillet, put in 1-tbls. Olive Oil and add Garlic, Red Pepper and Onions.
- Sauté until Onions are almost transparent.
- Add your chopped Tomatoes and cook down until almost all of the fluid has been cooked out of it.
Set aside to cool.
- Next – in a skillet add 1-tbls of Olive Oil and the Bread cubes and a pinch of the Seasonings you saved back: (Salt, Pepper, Parsley, Paprika and Cayenne) to the Olive Oil. Sauté until the Bread Cubes are well toasted.
- In a mixing bowl add your ground Turkey, Eggs,Sour Cream, Worcestershire and Soy Sauces. Mix well.
- Add your cooled Seasoned mixture to the Turkey mixture.
- Add your loaf into your ceramic or glass dish.
You may use a loaf pan that will fits inside your Instant Pot.
- Top with the mixture of Ketchup and BBQ Sauce *Sprinkle Pineapple over top the sauces.
- Foil the top of your Turkey Meatloaf to seal it and keep it moist.
- Add 2 cups of water to the inside pan in your Instant Pot.
- Set in your Trivet.
- Add in your Turkey Meatloaf atop the Trivet.
- Set your Instant Pot to the “Meat” setting.
- Once done, let the the Instant Pot cool down on it’s own.
This will help set up the Meatloaf. Note: DO NOT cut it until it’s cooled at least ten minutes.
- Slice the Meatloaf and ENJOY!
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Submitted by Donna B.
Ingredients:
- 1 large butternut squash, peeled, seeded, cubed
- 1 small-medium onion diced very finely
- 1 inch ginger finely chopped
- 2 cloves garlic finely chopped
- 3 cups chicken broth
- 1 can coconut milk
- 1 tsp salt
- 2 tbsp lemon juice
- 1 ½ tsp curry powder
- ½ tsp turmeric
- 2 T olive oil
Instructions:
Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.
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Submitted by Jenny W.
This is something my Grandmother always made for me as a special treat. After she passed away, I didn’t eat this for years because I couldn’t find an acceptable version – until now!
Ingredients:
- 2 lbs pork belly, cut into 5in slices
- 1/2 cup GF soy sauce (I usually use San-J)
- 1-2 teaspoons cane sugar
- 3 tablespoons Chinese cooking wine
- 4 star anise
- 1-2 teaspoons white pepper powder
- 2 cups water (or more if needed)
- 4-5 slices fresh ginger
- 6 cloves garlic, sliced
Directions:
1. Heat saute pan on high heat and sear both sides of each pork belly slice (roughly 2 minutes per side).
2. Reduce heat to medium. Add ginger and garlic and keep sauteing in the rendered fat for 5 minutes.
3. Transfer all ingredients to pressure cooker.
4. Bring up temperature of pressure cooker as directed. Cook for 30 min or so until lean meat is almost falling off with the touch of a fork.
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Submitted by: Jamie B.-M.
Cassoulet is a classic provincial French dish, which can take a few days to make when one has to soak beans and cook meat to the right tenderness. The Instant Pot Pressure Cooker yields a cassoulet in under an hour!
Ingredients:
- 2 tablespoons olive oil
- 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste
- 2 cups great northern beans (or similar)
- 1 cup beef broth
- 1 carrot, diced
- 1 celery stalk, diced
- ½ white onion, diced
- 2 tablespoons dried rosemary
- 4 cloves garlic, minced
- 2 cups herbed croutons
- 1 cup goat cheese, crumbled (optional)
Instructions:
Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the skillet on all sides.
Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes.
Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve.
Serves 4-6.
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Submitted by: Jamie B.-M.
Ingredients:
- 8 beef short ribs
- Salt and pepper to taste
- 2 tablespoons canola oil
- ½ bulb fennel, sliced
- 1 cup cabernet sauvignon
- 1 cup beef broth
- 1 tablespoon stone ground mustard
- 4 cloves garlic, crushed
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 bunches watercress, trimmed
- ½ cup butter
- 1 pint heavy whipping cream
- 2 cups asiago cheese, grated
- 1 teaspoon nutmeg
- 1 tablespoon rosemary, finely chopped
- 1 package fettucine
Instructions:
Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes.
While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside.
In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.
When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve.
Serves four.
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