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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This 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.
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.
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.
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When cooking vegetable, fresh or frozen, it’s recommended to use steaming to preserve vitamins and minerals to the maximum. Steaming also retains the nature look of the vegetable, adding aesthetic value to your dish.
When steaming vegetable, you need at least one cup of water (250ml), an ovenproof or steel bowl on a trivet. Due to short pressure keeping period, leaving the cooker naturally cooling down without using the steam release will add some extra cooking time to the food.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cookers operating at the preset pressure level. Cooking times are approximate. Please use them as a guideline only.
The cooking time is for small or medium amount of food. For large amount, please add more water and increase the time by 20~40%.
Fresh or Frozen Vegetable Pressure Cooking Timetable
|
Vegetable
|
Fresh, Cooking Time
(in Minutes) |
Frozen, Cooking Time
(in Minutes) |
| Artichoke, whole, trimmed without leaves |
9 – 11
|
11 – 13
|
| Artichoke, hearts |
4 – 5
|
5 – 6
|
| Asparagus, whole or cut |
1 – 2
|
2 – 3
|
| Beans, green/yellow or wax, whole, trim ends and strings |
1 – 2
|
2 – 3
|
| Beets, small roots, whole |
11 – 13
|
13 – 15
|
| Beets, large roots, whole |
20 – 25
|
25 – 30
|
| Broccoli, flowerets |
2 – 3
|
3 – 4
|
| Broccoli, stalks |
3 – 4
|
4 – 5
|
| Brussel sprouts, whole |
3 – 4
|
4 – 5
|
| Cabbage, red, purple or green, shredded |
2 – 3
|
3 – 4
|
| Cabbage, red, purple or green, wedges |
3 – 4
|
4 – 5
|
| Carrots, sliced or shredded |
1 – 2
|
2 – 3
|
| Carrots, whole or chunked |
2 – 3
|
3 – 4
|
| Cauliflower flowerets |
2 – 3
|
3 – 4
|
| Celery, chunks |
2 – 3
|
3 – 4
|
| Collard |
4 – 5
|
5 – 6
|
| Corn, kernels |
1 – 2
|
2 – 3
|
| Corn, on the cob |
3 – 4
|
4 – 5
|
| Eggplant, slices or chunks |
2 – 3
|
3 – 4
|
| Endive |
1 – 2
|
2 – 3
|
| Escarole, chopped |
1 – 2
|
2 – 3
|
| Green beans, whole |
2 – 3
|
3 – 4
|
| Greens (beet greens, collards, kale, spinach, swiss chard, turnip greens), chopped |
3 – 6
|
4 – 7
|
| Leeks |
2 – 4
|
3 – 5
|
| Mixed vegetables |
2 – 3
|
3 – 4
|
| Okra |
2 – 3
|
3 – 4
|
| Onions, sliced |
2 – 3
|
3 – 4
|
| Parsnips, sliced |
1 – 2
|
2 – 3
|
| Parsnips, chunks |
2 – 4
|
4 – 6
|
| Peas, in the pod |
1 – 2
|
2 – 3
|
| Peas, green |
1 – 2
|
2 – 3
|
| Potatoes, in cubes |
7 – 9
|
9 – 11
|
| Potatoes, whole, baby |
10 – 12
|
12 – 14
|
| Potatoes, whole, large |
12 – 15
|
15 – 19
|
| Pumpkin, small slices or chunks |
4 – 5
|
6 – 7
|
| Pumpkin, large slices or chunks |
8 – 10
|
10 – 14
|
| Rutabaga, slices |
3 – 5
|
4 – 6
|
| Rutabaga, chunks |
4 – 6
|
6 – 8
|
| Spinach |
1 – 2
|
3 – 4
|
| Squash, acorn, slices or chunks |
6 – 7
|
8 – 9
|
| Squash, butternut, slices or chunks |
8 – 10
|
10 – 12
|
| Sweet potato, in cubes |
7 – 9
|
9 – 11
|
| Sweet potato, whole, small |
10 – 12
|
12 – 14
|
| Sweet potato, whole, large |
12 – 15
|
15 – 19
|
| Sweet pepper, slices or chunks |
1 – 3
|
2 – 4
|
| Tomatoes, in quarters |
2 – 3
|
4 – 5
|
| Tomatoes, whole |
3 – 5
|
5 – 7
|
| Turnip, chunks |
2 – 4
|
4 – 6
|
| Yum, in cubes |
7 – 9
|
9 – 11
|
| Yum, whole, small |
10 – 12
|
12 – 14
|
| Yum, whole, large |
12 – 15
|
15 – 19
|
| Zucchini, slices or chunks |
2 – 3
|
3 – 4
|
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Uncategorized
| Aesthetic Value, Artichoke Hearts, asparagus, Beet Greens, Beets, broccoli, Cauliflower Flowerets, Chunks, Cooking, Cooking Times, Corn Kernels, Corn On The Cob, Dish, Eggplant Slices, electric pressure cooker, Food Cooking, Frozen Vegetable, Green Beans, Kale, Keeping Time, Leaves, Parsnips, Peas In The Pod, pressure cookers, pressure cooking, steam, Swiss Chard, Trivet, Turnip Greens, vitamins and minerals
Salt baked Chicken (No water added) with Instant Pot Electric Pressure Cooker is perfect for parties or family to celebrate holidays together. The smell and tasty of this dish will make a remarkable party or memorable family time. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press meat/chicken button to cook in fully automated cooking process, and switch to keep-warm after cooking.
Prepare Time: 15 minutes
Cooking Time: Around 60 minutes with Instant Pot Electric Pressure Cooker
Ingredients: 8 servings
- 1 medium size chicken
- 1 green onion minced
- 1 small piece of ginger minced
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoons soy sauce
- 1 tablespoon cooking wine or 2 tablespoons wine
Cooking:
- Mix one teaspoon salt and sugar and seasoned the outside/inside chicken with them evenly
- Cover the bottom of inner pot with one teaspoon salt
- Put seasoned chicken, soy sauce, wine into Instant Pot Electric Pressure Cooker
- Press the Meat/Stew button and wait till it is done
- Turn the chicken over then press the meat/chicken button again
Then the delicious chicken, retaining flavor and nutrition, is ready to be served.
Serving:
- Cut the chicken into pieces
- mix ginger and green onion with chicken oil to make a dipping sauce
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Instant Pot takes advantage of pressure cooking, which cooks flavorful meal, softens the food and retains vitamins/minerals. Thanks to its micro-processor controlled cooking cycles, meals are made in a consistent fashion.
Trapping Flavor in Food
Instant Pot cooks meals in a fully sealed environment. Nutrients and aroma stay in the ingredients instead of being dispersing around the home. The original juice of fish, meat (e.g. chicken), and fruits remains within the food.
Retaining Vitamins and Minerals
When steaming with Instant Pot, you don’t need to put large amount of water. Enough water to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached or dissolved away by water. Since steam surrounds the food, foods are not oxidized by air exposure at heat, so asparagus, broccoli, and so on retain their bright green colors and phytochemicals.
Tender & Tasty Meal
Meat and bones can be cooked really tender in Instant Pot. After cooking in Instant Pot, the bones pork ribs are completed separated from the meat and become chewable, allowing calcium and other minerals to be easily absorbed.
Under pressure cooking, whole grain and bean based meals are also softer texture and taste better than cooked in other methods.
Consistent Results
Another important features is that Instant Pot cooks meals with remarkable consistence. During pressure cooking, heat is very evenly, deeply, and quickly distributed. The Instant Pot’s intelligent programming ensures cooking being consistent regardless the volume of water and the amount of food. This is an unmatched advantage with programmable electric pressure cookers.
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