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By Instant Pot Staff, March 29, 2012

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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By Instant Pot Staff, March 27, 2012

Submitted by Pamela F.

The Hungarian Soup:

Ingredients:

• 1 ½ pounds – Round Beef Steak (if you prefer, you may use Chicken) Veggies are 1 cup each of fresh: Cauliflower, Broccoli, (you may add others if you wish. Cabbage will take over this broth though.)
• 3 – large Carrots
• 1 – Red Pepper (sliced in half)
• 4 – Celery stalks
• 1 – Medium Onion
• 4 – Potatoes
• ¼ cup – Soy Sauce (our secret ingrediant)
• 3 tbs – Hungarian Paprika (or any Paprika)
• 1 – Quart of regular Tomato Juice (not V8)
• 2 – cups of water (Note: You may add more if the Dumplings makes it to rich.) Salt and Pepper to taste

Instructions:

1. Do not cut up the vegetables. Just throw them all into the Instant pot with the seasonings and Beef Steak.
2. Put on the lid and set the Instant Pot cook for 35 minutes on the “Meat” setting.
3. Release steam and carefully take out all vegetables and Beef Steak. You want a smooth soup. You may blend them up if you wish and re-add them. In this soup though, I typically save them for some another soup and freeze them.
4. Cut up the Beef Steak and add it back in the broth.
5. Sent the Instant Pot to Sauté and let the broth heat up and simmer.
6. Add the dumplings. (Directions below)

The Hungarian Dumplings:

While the soup is cooking – you will want to make the dumplings. (You may cut this recipe in half if you wish)

Ingredients:

• 1 – stick of Butter softened
• 12 – Eggs
• 1 – softened large Potato (you may use ½ cup of Instant potato too)
• 3-5 – cps Flour
• ½ tsp – each – Paprika, Garlic and Onion powder
• 1 1/2 – tsp – Salt
• ¼ tsp – Pepper

Instructions:

1. Whip up the butter until lightly fluffy
2. Add the rest of the ingredients one at a time and mix them until a soft dough-ball starts to form. You want your dough to be slightly sticky to the touch so only add enough flour to form a very soft dough. Mix (or knead) until the dough is smooth.
3. When the finished soup broth is simmering on the Sauté setting, drop the Dumplings into the hot Broth with a teaspoon. I use two of them. One to grab dough, the other to push it off the spoon. Make sure the Soup remains simmering. In other words, don’t drop them to fast or they will stick together and cause the soup to cool.
4. Once fully cooked, the Dumplings will float. Continue cooking for another 15 minutes to let the soup flavorings absorb into the wonderful Dumplings!

Note: I top my soup with a sprinkle of Parsley and a dollop Sour Cream! You may add cheese too.

Enjoy!

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By Instant Pot Staff, March 25, 2012

Submitted by Sandra K.

Instructions:

• 3 lbs. lean ground Pork
• 1 lb. fresh Kale
• 3 cups low-fat Chicken Broth
• 1 medium red onion***
• 1 level TBS. Poultry Seasoning powder
• 1&1/2 tsp. Garlic Salt

Instructions:

• Chop kale and onion in small pieces.
• Put Ch.Broth in EPC and add P.Seasoning and G.Salt. Mix well.
• Add pork, kale and onion (*** or onion may be added Raw at the the end of cooking.)
• Bring to High Pressure and cook for 6 min.
• Release pressure.
• Optional: *** Add raw onion to cooked soup if desired.
• Serve with home-made Corn Tortillas!

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By Instant Pot Staff, February 26, 2012

Submitted by Paul W.M.

When you hear of Clam Chowder you may think of a soft shell clam. Here in New England it is the quahog that is used.  A clam is a soft shelled, while the quahog is a hard shelled.  The shellfish that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word “quahog” (which comes from the Narragansett Indian name “poquauhock”) has an alternate spelling, “quahaug,” Quahogs are simply called “hard clams” or “hard-shell clams.”

Please forgive me because I cook for taste and not by volume, meaning that I don’t hold to the measurements state here.

Ingredient:

• 1/4 lb       Salt pork
• 3 Large      onions
• 1 small      carrot
• 4-5 lbs      potatoes
• 1 can        Crushed Tomatoes “28oz”   Optional to make a Manhattan Chowder
• 1/4 bushel   Clams “Quahogs”     “In shell”   I want to see my soap.
• Clam broth or juice
• 4 storks     Celery
• 3 tlsp       Egyptian onions
• 3 tlsp       Lovage
• 2 tlsp       Oyster sauce
• Water        “As needed”

Take the salt pork and dice up, then render down so as it becomes crisp.  I leave everything in but some may wish to take the crisp pork out.  While this is doing you can prepare the veggies.  Onions and celery are diced, potatoes and wash then cubed and the carrot washed and shredded.  Carrot give a touch of sweetness also, I do not peel the potatoes or carrot.  The skins has the nutrients in them.

I buy my quahogs right in its shell.  You either open them by hand of you can steam them enough that their shells open.  Extract its meat and save the broth.  You also can buy them already husked.  The broth is where additional flavor comes from. Using my Kitchen Aid grinder attachment to grind up the quahogs and put them aside. This sounds like a lot of work and lot of time but neither is correct.  Normally prep time is about 15-20 minutes, but will take longer if you do everything all together.  NOTE: I buy a bushel of quahog then open and prepare them for freezing.  This is where the time saving comes in.  What’s the old saying?  Pay me now or pay me later.

The Lovage and Egyptian Onions are herbs that I grow, dehydrate and process them into two grades.  One a culinary grade while the other a soup grade.  These may be available at your super market.  If not, I know they can be bought online.  Not only giving additional flavor, but adds color to your presentation.

Now put all ingredients into you cooker.  You may need to add water after you put the broth in so as to bring the liquid level just over the top of your ingredients.  Close lid, set it to SOUP and clean up the kitchen while its cooking.  Time frame 25-30 minutes.  You may need to adjust due to altitude and/or geographic location.

One additional thing that I may do to thicken is using either corn starch, flour or Arrow root.  If the end results was a little watery then I may use.

I serve with chowder either corn bread, clam cakes or a good Italian or French garlic bread. Also with a good cold glass of white wine.

FYI: I made both a clear and a Manhattan chowder for our daughter’s wedding shower and the theme was Summer and Beach.  Boy did that go well.  ENJOY!!!

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By Instant Pot Staff, February 21, 2012

Submitted by Laura.

Ingredients:

• 3 pounds chicken parts (backs, necks wings, etc.)
• 1-1 quart zip bag full of vegetable trimmings.
• As I chop veges, I keep the trimmings in a zip bag in the freezer until I’m ready to make broth. I use things like:
  • Onion skins
  • Shallot skins
  • Garlic skins
  • Celery trimmings
  • Carrot trimmings and peels
  • Herb scraps like parsley stems
• Salt and pepper to taste
• 1 bay leaf
• Water

Directions:

Fill pot with chicken, vegetables, salt and pepper, and bay leaf. Add water to cover plus 2 inches. Do not overfill pot!

Place lid on pot and set pressure cooker for 30 minutes on high pressure. Let steam release naturally when time is up. After lid is unlocked, take out contents of pot and stain in colander.

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