Posts tagged: 1 Tbsp

Trader Joe’s Kosher Brisket

By , February 5, 2013

KosherBrisket InstantPot 1 300x257 Trader Joes Kosher BrisketSubmitted by Ezzie B.


  • (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
  • 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
  • 1/2 tsp fresh ground pepper corns
  • 1 medium sized Spanish onion
  • 5 red potatoes (or any other potatoes you have)
  • 1 cup baby carrots
  • 1- 1/2 c Pacific Organic free range chicken broth (low sodium)


I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

  1. Put the Instant Pot on the saute setting.
  2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
  3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
  4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
  5.  Sear brisket on both sides.
  6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
  7.  Switch Instant Pot to Slow Cook and set for 4 hours.
  8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
  9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
  10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

Easy Osso Bucco

By , March 27, 2012

Submitted by Frank R.

Ingredients: Serves: 4

  • 4 veal or lamb shanks cut to size for the pressure cooker
  • ¼ cup flour
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp thyme
  • 1 tsp rosemary
  • ¼ cup olive oil
  • 1 Tbsp butter
  • 2 medium carrots chopped in large chunks
  • 2 stalks celery cut into large chunks
  • 1 medium to large onion chopped
  • 2 cloves crushed garlic
  • 1 to 2 cups chicken broth (keep in mind of the size of the pressure cooker)
  • 2 lbs red potatoes (washed)
  • 2 Tbsp butter


Add the flour and the seasonings to a large bowl. Use a wire whisk to blend everything together. Rinse the shanks and dry with a paper towel. Roll each shank in the flour mix and set aside on a plate (Keep the remaining flour). Preheat a large skillet. Add the oil and bring to almost smoking. Place the shanks in the skillet and brown turning each shank to brown all sides of the shank. Once they are browned, set aside. Add the flour to the remaining oil and make a rue. Once the rue is made add the broth to loosen the rue into a sauce.

Pour ½ of the sauce on the pressure cooker and place each shank into the sauce standing upright. Fill in the gaps with the vegetables. Pour the remaining sauce over the shanks and vegetables. Seal the pressure cooker and cook for approximately 90 minutes.

Towards the end of the cooking cycle, boil the red potatoes (skin on) until tender. Mash the potatoes adding 2 TBsp of butter. Salt and pepper to taste.

Serve a lamb shank on a bed of potatoes. Add a large spoon of the vegetables. Ladle on some of the sauce from the cooker over the shank, vegetables and potatoes.