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
Instructions:
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.
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Submitted by Kellie F.
This is a simple route to a wonderful rich dish, but much healthier with a fraction of the time and energy use. I love Julia Child, but I also love making recipes that taste complex in the middle of the week. Now I can!
The recipe is based on a complicated dish, but is simplified to a weekday dinner because of the use of the pressure cooker. Normally a Beef Bourguinon takes all day and is comprised of about 50 steps. It’s so intimidating that most people will never try to make it. I’m a HUGE pressure cooker fan and have converted many of my friends. The idea of making a rich stock in 45 minutes or an all day beef stew in a 1/2 hour and still get tender juicy chunks of meat seems almost magical to me.
Ingredients:
- 1 1/2 lbs lean boneless beef chuck roast cut into chunks
- 5 medium carrots cut into chunks
- 8 oz mushrooms quarters
- 12 pearl onions peeled
- 2 garlic cloves, minced
- 1 bay leaf
- 3/4 teaspoon salt
- 2 TBS fresh thyme
- 1/4 teaspoon black pepper
- 2/3 cup beef stock
- 2/3 cup dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons whole wheat flour
- 1/4 cup water
Instructions:
- Dry beef and saute in portions to give them room in the pressure cooker to brown until all done and set aside.
- Brown pearl onions
- Add back ALL ingredients (except flour and water) and set cooker on high for 12 with natural release Once complete mix water and flour in a cup and pour in. Let cook until thickened plus one minute.
- Serve!
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Submitted by Teresa G.
Meatballs- ( Gluten free if you like):
For One pound lean ground beef
- ¼ cup medium unsweetened coconut
- 1 large egg, beaten
- 2 tsp chopped fresh ginger or ginger powder to taste
- 1 garlic clove, finely chopped
- 1 tbsp (15 ml) soy sauce (I use VH Soy Sauce as it is wheat free)
- ¼ tsp black pepper Mix altogether and form into meatballs – about a tablespoon size or little bigger.
Store covered in refrigerator until needed.
Curry:
- 2 – 4 tbsp curry powder or paste
- ½ onion thinly sliced
- 2 cloves of garlic crushed
- (Fresh basil – optional)
- 1 (14.5 ounce ) can stewed, diced tomatoes
- 1 (14 ounce) can coconut milk
- 1 (8 ounce) can tomato sauce
- (1 tbsp powdered chicken bouillon – optional)
- 3 tbsp sugar
- Pepper to taste
- (1 cup Whipping Cream – optional)
Heat about two tablespoons of olive or vegetable oil in the pressure cooker that has sautéing feature with AT LEAST two tablespoons of curry powder or paste.(or use a pan). I use almost double as I really like the strong curry taste. If you use more curry powder, you would need more oil. Stir constantly.
Saute for about 2 – 5 minutes.
Stir in a half onion that has been thinly sliced and two cloves of garlic crushed and saute until onion is translucent, stirring (up to 10 mins.) Be careful not to burn the garlic. If you burn the garlic it will be very bitter. I also often add lots of fresh basil as I love basil. If you need more oil then add more oil.
Stir in a 14.5 ounce can of stewed diced tomatoes. I also add about a tablespoon of powdered chicken bouillon. Remember the bouillon is salty so do not add more salt.
Now add an eight ounce can of tomato sauce, the 14 ounce can of coconut milk and 3 tablespoons of sugar. Stir together.
Now take out your meatballs from the fridge and drop them into the sauce…..do not brown or cook them before hand. Put them raw into the sauce. Do not start stirring vigorously as you may inadvertently chop up the meatballs you have so carefully made!
Put lid on the pressure cooker and pressure cook for 10 – 12 minutes. If you have a soup or stew setting on an electric pressure cooker you can use that setting.
Let the pressure naturally release.
Often I add a cup of whipping cream to the sauce after pressure cooking…yummy. I do it after because to tell you the truth I do not know if it should be in the pot while pressure cooking.
If your sauce turns out too runny for your taste, you can cook it with lid off until it cooks off, but I have not had that problem.
A great option is to put one cup of rice with two cups of water in a metal bowl…cover with aluminum foil or lid and carefully place on top of the curry sauce….pressure cook it with the curry. Instant meal! Cooking the rice at the same time in the pressure cooker was someone else’s idea…a great one!
I also play with this recipe lots….sometimes I will add peanut butter to the curry sauce or mango chutney is a great addition. Very tasty.
Instead of meatballs I often use chicken breasts cut into pieces….marinate the chicken in the oil and curry power/paste first. Then sauté it before putting in the onion and garlic.
Sometimes I will use shrimp. I clean the shrimp and sauté it in butter then add it to the pressure cooked sauce at the very end. I only sauté the shrimp enough to change it to pink in the pan. If you sauté longer than that you will make the shrimp very tough.
Great Tasting curry!
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Submitted by Sue B.
Great with BBQ menu.
Ingredients:
- 1 bag dry small red beans (10 oz)
- 1 small yellow onion (chopped fine)
- 4 cloves garlic (smash first, then grind in coffee grinder or mince)
- 1 large crisp apple peeled/chopped in 1 inch squares (Jonagold easter apple is good)
- ¼ cup dark brown sugar
- 10 tablespoons ketchup (w/o high fructose corn syrup)
- 1 rounded tablespoon sea salt
- 1 generous dash of celery salt
- 3 tablespoons dry oregano
- 4 generous dashes of cayenne pepper
- 12 twists fresh black pepper
- 2 dashes cumin powder
Instructions:
Soak beans overnight. (15 min prep time)
Place soaked beans in fresh water in pressure cooker with 2 inches over top of beans. Cook 45 minutes until very tender. Enjoy!
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Glenda Embree is one of a kind grandmother of three beautiful grandchildren. She maintains a creative blog for busy wives and moms. The blog is full of wonderful and practical tips and recipes. The following is her recent creation of a Potato Bacon Chowder recipe using Instant Pot. The recipe is posted here with permission from Glenda.
Ingredients: 8 servings
- 5 lbs. russet potatoes, peeled and cubed
- 3 stalks celery, sliced thin
- 1 large onion, small diced
- 1 clove garlic, minced
- 1 Tablespoon seasoning salt (I used Country Bob’s)
- 1 teaspoon ground black pepper
- 4 cups chicken stock
- 1 lb. bacon, fried crisp and rough chopped
- 1 cup heavy cream
- 1/2 cup whole milk
- sour cream, shredded cheddar cheese and diced green onion for garnish
Instructions
- Place potato chunks into inner pot of pressure cooker.
- Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.
- Add bacon and chicken stock to pot and then stir to combine. (I debated on whether to add the bacon, now, or when the soup was done. Now, meant sinking that smoky flavor deep into the potatoes. Later, meant having that crispier texture element to enjoy in my finished soup. Tonight, I opted for the deep flavor (Totally delish, by the way!), but you could go either way and it would be tasty and perfectly acceptable.) If you decide to wait, you will add the bacon when you stir in the milk and cream.)
- Place the lid on the Instant Pot slow cooker and lock it into place.
- It will start, off to the side, so it drops into the slots in the rim and then you will grip the handle to spin the lid into the locked position. See how the arrows line up when it’s locked?
- Push the Manual mode button and set the timer for 5 minutes. (I started with 10 and then checked half way through. At five minutes, the potatoes were fork tender and perfect. Amazing!)
- Quick-release the steam from the pressure cooker.
- When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies.
- Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. I left a few bigger chunks of potato, in mine, for texture. That’s totally a preference thing, so adjust for what your family likes.)
- Add cream and whole milk, stirring to incorporate.
- Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.
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