Posts tagged: Carrots

13 Bean Soup

By , August 31, 2013

Submitted by Julie S.

Ingredients:

  • 1 1/2 c. 13 Bean Soup Mix (mixed beans/peas/lentils) Ham Bone
  • 1 onion chopped
  • 1 15oz can diced tomatoes
  • 2-3 carrots diced
  • 2 ribs of celery diced
  • 1-2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Soak beans in water overnight (or boil water, remove from stove and place beans for 1 hour to soak).    Drain and rinse the beans.
  2. Put the ham bone and beans in the Instant Pot with just enough water to cover.  Seal pot and cook on Bean/Chili setting.
  3. Press the Keep Warm/Cancel button, release pressure naturally, then remove lid.
  4. Remove the ham bone, add remaining ingredients and stir.
  5. Seal pot and cook on soup setting, adjusted down to 20 minutes.
  6. Place damp, cold cloth on top of the lid to absorb heat and speed the natural pressure release.
  7. Open pot and enjoy!

 

Multi-Grain or Brown Fried Rice

By , March 26, 2013

Multigrain Fried Rice 300x199 Multi Grain or Brown Fried RiceSubmitted by Robin R.

Ingredients

  • 3 cups TOTAL of the following types of rice:
  • Brown rice OR multi-grain rice
  • 3 cups of water
  • 1 cup of diced ham, chicken, or pork
  • 1/4 cup of sliced scallions
  • 1 cup grated or matchstick carrots
  • 2 Tablespoons of Olive oil or butter
  • 1-2 Tablespoons of Soy Sauce

Directions

  1. Add all ingredients to Instant Pot
  2. Set pot to Multi-Grain setting
  3. When cooking cycle is complete, fluff rice and serve

Options: You may also add 1 cup of frozen peas and/or mushrooms at the end of the cooking cycle–if you add them at the beginning they will turn out mushy

NOTE: This rice is going to be a much drier/less sticky rice than most of the recipes that are posted on the website or the ones in the recipe book. It is more like what we are used to here, in our Chinese restaurants.

Comforting Potato Soup in under 30 minutes

By , January 25, 2013

Potato soup Comforting Potato Soup in under 30 minutesSubmitted by Kay A.

Ingredients:

  • 1 onion, diced
  • 2 slices nitrite free bacon
  • 1 t minced garlic
  • 1/2 teaspoon olive oil
  • 1 cup low sodium chicken broth
  • 2 1/2 lbs potatoes, peeled and chopped into 1 inch cubes
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 Tablespoon dried parsley
  • a dash of dried red pepper flakes
  • 1 teaspoon dried Italian Seasoning
  • 2 cups of low sodium chicken broth
  • 12 ounce can of evaporated milk
  • 1 1/2 teaspoons salt (or to taste)
  • black pepper to taste

 Instructions:

  1. Press Saute on Instant Pot. Add onion, bacon, garlic and olive oil. Stir while sauteing for 3-4 minutes. Do not walk away or this will burn.
  2. Add 1 cup of chicken broth, potatoes, carrots, celery, parsley, red pepper flakes, and Italian Seasoning. Stir. Placed lid on pot, press steam button and set minutes to 10. (It takes about 10 to come to pressure and then cooks for 10 minutes.)
  3. When beeps, do a quick pressure release. Remove bacon and discard. Add 2 cups of chicken broth and evaporated milk. Insert an emersion blender and run on short bursts until a creamy consistency that you like, but make sure to leave chunks of potatoes. Don’t puree it all. Add salt and pepper to taste, stirring gently to incorporate.
  4. Makes 8 cups of creamy, comforting potato soup. 250 calories per cup.

 

 

 

Marilyn’s Wheat and Vegetable Breakfast

By , March 19, 2012

Submitted by Marilyn D.

Ingredients:

  • Soak 2 cups white wheat berries over night in lots of water
  • Combine wheat and about 6 ½ cups water in Instant Pot. (I use the soaking water and add whatever is necessary.)
  • 1 tablespoon oil or butter
  • 1 tablespoon regular salt
  • 2 medium potatoes sliced or cubed (I don’t peel). I use my food processor to slice all the vegetables.
  • 2 cups sliced carrots (I don’t peel)
  • Saute in frying pan in 2 to 3 tablespoons oil or butter. I do not brown.
  • 2 medium onions sliced
  • 5 stalks celery sliced
  • 2-4 cloves smashed garlic if desired
  • 1 teaspoon poultry seasoning
  • 1/8 tsp thyme

Instructions:

  • Use Instant Pot multi-grain setting and cook wheat, potatoes and carrots.
  • When wheat is cooked add sauteed vegetables.
  • Can be eaten at this point or turn on slow cooker and simmer for about ½ hour to mingle flavors better.
  • I garnish with flat leaf parsley and serve as is or with plain yogurt.

This dish tastes better after it has been cooled and refrigerated. I make a pot and then eat it for breakfast, lunch or dinner.
I have also varied this recipe by cooking the wheat and then adding the potatoes and carrots on then cook the potatoes and carrots on slow cooker setting and then add the sauted onions, celery and garlic.
Everything is approximate in this recipe with the exception of the amount of wheat.

Savory Swiss Steak

By , March 10, 2012

Submitted by Ruth A.W.

Ingredients:

  • 2 1/2 to 3 pounds 1/2″ thick round steak, cut in serving size pieces
  • 1 28 oz an Dei Fratelli crushed all natural tomatoes, no salt
  • 1 6 oz can V-8
  • 1 T Worchestire Sauce
  • 1 tsp Beau Monde Seasioning
  • 1 tsp granulated garlic
  • 1/4 tsp Lawrys seasoned salt
  • 1/4 tsp pepper
  • 2 Bay leaves
  • 1 medium onion cut in chunks
  • 4 stalks celery, cut in 1 inch pieces
  • 1 cup small carrots

Instructions:

  • Brown round steak lightly on both sides Add 1 small 6 oz can V-8 to the Instant Pot cookpot, then add the steak.
  • Add celery, carrots and onion
  • Mix remaining ingredients and pour over meat and vegetables.
  • Secure lid, set to seal and select Meat setting. Increase to 50 minutes and then when cycle is finished, let pressure drop automatically.

Buffalo Chicken Macaroni and Cheese

By , February 21, 2012

Submitted by  Jill S.

Ingredients:

  • 1 pound frozen chicken tenders – approx 6
  • 3 cups rigatoni Pasta – uncooked
  • 3 cups chicken stock
  • 1 small onion chopped
  • 3 ribs celery chopped
  • 4 large carrots peeled and chopped
  • 2/3 cup hot wing sauce
  • 1 tablespoon ranch seasoning
  • ½ cups light whipped cream cheese
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Light Jarlesburg or Swiss Cheese or Mozzarella
  • 1/2 cup Feta cheese or Gorgonzola cheese

Preparation:

  • Place the tenders, pasta, stock, celery, onions, carrots, wing sauce and ranch seasoning into the pressure cooker.
  • Stir and secure the pressure cooker lid.
  • Press the rice function and set timer for 10 minutes.
  • When cook time is complete, open and stir in the cream cheese till dissolved.
  • Add the cheddar, Swiss and Feta and again stir till dissolved.

Oxtails Stew

By , February 19, 2012

stew 320x213 Oxtails Stew

Submitted by Ted K.

Ingredients:

  • 5 lbs oxtails
  • Salt and pepper
  • 1 large onion, peeled and chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 clove garlic, peeled and chopped
  • 1 small bunch parsley, chopped
  • 2 cups red wine
  • 1 cup chopped tomatoes
  • 1 cup water
  • Salt and pepper
  • Sugar to taste

Instructions:

Season the oxtails with salt and pepper then put in the cooker Put the rest of the ingredients on top of oxtails, then pour the wine and water over everything.
Cook at stew setting for 40min. Let cool in cooker for at least 10min before opening the lid.
Season with salt, pepper to taste.

Rack of Lamb Casserole

By , October 6, 2010

Rack of Lamb Casserole Rack of Lamb Casserole
For 6-8 Servings:

1 pound rack of lamb
1 pound of baby potatoes
2 carrots
1 large onion
2 stalks of celery
2 medium size tomatoes
2 cups of chicken stock
3-4 large cloves of garlic
1-2 teaspoons of salt depending on the salt content of the chicken stock
2 teaspoon of cumin powder
2 teaspoon of Paprika
A pinch of dried rosemary
A pinch of dried oregano leaves
2 table spoons of ketchup
3 table spoons of sherry or red wine
A splash of beer if you have one in hand

Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic. Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well. Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started.

All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position. You may open the lid once there is no pressure inside. Serve over rice or multigrain rice.

BBQ Ribs with Programmable Pressure Cooker

By , October 29, 2009

BBQ RibsThis finger licking food is everybody favor but it takes time to cook. It usually takes hours in the oven to have nice soft and juice ribs. With Instant Pot Programmable Pressure cooker, it is matter of minutes.

Prepare Time: 30 minutes

Cooking Time: Around 35 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 4 servings

  • 2 racks of pork ribs
  • 2 cup of your favor BBQ sauce
  • 1 cup of water
  • 2 red onions peeled and cut in half
  • 4 carrots peeled and cut in desired size

Cooking:  There are two parts – Pre-Meal and Ready for Meal.

  • Pre-Meal

Cut ribs into half and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost. Add a cup of BBQ sauce and a cup of water in the cook pot. Close the lid. Then press  Meat button and set  +  to Longer.  Let it cook. Once it is done and cool down. Open the lid and ensure the ribs are soaked in the sauce. Close the lid and let it sit for a few hours.

  • Ready for Meal

Take the ribs out and place onions and carrots in the Instant Pot Programmable Pressure Cooker with existing sauce. Close the lid and Press Manual button and set to 2 minutes. Then BBQ the ribs with BBQ sauce.

Duck cooked with Vegitables

By , June 14, 2009

duck picture 300x266 Duck cooked with Vegitables

A delicious duck cooked with vegetables by using Instant Pot Electric Pressure Cooker is great to release pressure after one day’s hard work. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press Meat/Stew button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time: Around 40 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 8 servings

  • 1 medium size duck
  • 1 cucumber cut into pieces
  • two carrots cut into pieces
  • 1 tablespoon cooking wine or 2 tablespoons wine
  • 2  cups water
  • 1 small piece of ginger cut into pieces
  • 2 teaspoons salt

Cooking: Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Meat/Stew button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.

Oxtail Soup Recipe

oxtail picture 300x269 Oxtail Soup Recipe

Oxtail bones make the most delicious soup. The soup is high in calcium and other minerals.

Oxtail soup  is made with celery, onions, carrots and wine. It does take a long time to cook if using slow-cooker or other common methods. It can be cooked rather fast with Instant Pot Programmable Pressure Cooker.

Prepare Time: 15 minutes

Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

  • 2 pounds oxtail, cut into 1 inch chunks
  • 2 medium-size tomatoes, cut into pieces
  • 2 medium-size carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1 green onion, cut into 1/2 inch chunks
  • 3 thin slices of ginger
  • 1/4 teaspoon black pepper
  • 1/4 cup wine (of your choice)
  • 6 cups water

Cooking:
Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time.

Ready to serve:
Wait till the Instant Pot Programmable Pressure Cooker to cool down or open the pressure exhaust valve in order to open the cover.