Posts tagged: Cutting Board

Instant Pot Braised Turkey Thighs

By , March 25, 2013

STurkey thighs Instant Pot Braised Turkey Thighsubmitted by Robin R.


Serves 4

  •  2 turkey thighs (about 1 lb), excess fat removed
  • 1 cup chicken broth plus 1 Tbsp red-wine vinegar
  • 1 cup thinly sliced onions
  • 1 cup sliced Portobello mushrooms
  • 2 tsp minced garlic
  • ½ tsp each dried rosemary, sage, thyme, salt and pepper


  • 3 Tbsp flour
  • ¼ cup water


  1. Set Instant-Pot to Saute and brown the turkey thighs
  2. Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour
  3. After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting
  4. When meat is done, remove turkey thighs to cutting board and cover loosely with foil
  5. Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well
  6. Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened
  7. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy.


This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy

Pulled BBQ Beef (for sandwiches)

By , March 2, 2013

PUlled beef Pulled BBQ Beef (for sandwiches)Submitted by Kay A.

I’m not much into beef, but ever so often my hubby needs his beef and fries. I make these sandwiches from whatever beef roast I got on sale months ago and threw in the freezer. Sometimes the meat is very fatty, which is why I trim it after cooking and discard the broth.


  • 1 1/3 pounds frozen Angus Beef Roast
  • 1 cup water or leftover stock

BBQ sauce

  • 1/2 cup low sugar ketchup
  • 2 teaspoons honey
  • 1/4 teasoon McCormicks GrillMates BBQ Seasoning
  • 1/4 cup water

Makes about 2 1/3 cups. Approximately 150 calories per 1/3 cup serving.


Spray Instant Pot with nonstick spray. Put frozen roast and water/broth into pot. Put lid on, press the meat button and set to 70 minutes. Mix the BBQ sauce ingredients in a bowl and set aside.

When beeps finished, do a quick pressure release. Turn the pot off. Transfer meat to a cutting board and trim off all fat or skin that is visible on the meat and discard. With two large forks, pull the meat apart into chunks.

Pour off the beef broth from the Instant Pot and discard. Put the pulled beef back into the Instant Pot and pour the BBQ sauce over the top. Press the Saute button and mix the contents around. Continue pulling the meat apart with two forks  as the sauce sautés into the beef. This takes less than 2-3 minutes, so don’t walk away.

Here’s my version of a southern BBQ sandwich meal:

Put 1/3 cup of the pulled BBQ meat on a whole grain hamburger bun that has been smeared with Kraft light Olive Oil mayonnaise. Top it with homemade sweet mayonnaise-based coleslaw and then put on the top of the bun. Serve with honey baked beans or homemade oven baked French fries.


Savory Black Beans subtly flavored with Ham Shank

By , February 13, 2013

Savory black beansSubmitted by Kay A.

For the investment in planning time, you will get a savory, healthy pot of black beans that are versatile to serve. These beans are savory, not spicy. If you want spicy, you will need to add heat to the recipe.

Makes 8 cups. Each cup is approximately 225 calories

24 hours prior to cooking beans

  • 8 ounce ham shank
  • 4 cups water
  • 1 pound dry black beans, rinsed and picked over
  • 8 cups water
  • 2 Tablespoons whey (vinegar will work, too)

Put the ham shank and 4 cups of water in Instant Pot, add lid, press Meat button and set time at 35 minutes. Pot will take 5 minutes to come to pressure and then cook for 35 minutes. Either do a quick release of pressure or allow the Instant Pot to cool down normally based upon how much time you have. When the contents are cool enough, transfer the water and shank to a bowl, cover the bowl and place it in the refrigerator.

Combine the beans, water and whey (or vinegar) in the Instant Pot, and set aside to soak the beans . (The soak will aid in digestion and nutrition absorption.)

Cooking the beans

Remove the ham shank and liquid from the refrigerator. With a spoon, skim off and discard all hardened fat that has floated to the top of the water. Remove the ham shank to a cutting board. Trim off all meat from the bone. Trim the red meat into bite size pieces, making sure to trim off all visible fat. Feed the fat to the dog.

Drain and rinse the beans. (Discard all soaking water). Add to the beans in the pot:

  • the tasty, lean ham shank meat
  • the broth we skimmed
  • the bones of the shank
  • 1 red or green pepper (sliced, seeds removed)
  • 1/2 cup onion, diced
  • 1/2 stalk celery, diced
  • 4 teaspoons minced garlic
  • 1 Tablespoon lime juice
  • 2 Tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 teaspoon cane sugar or brown sugar
  • 1 teaspoon salt (we will likely add more after cooking)
  • 1 Tablespoon ground flax or chia seeds (optional – for nutrition not flavor)

Stir, add lid, press Beans/Chili button and set time to 25 minutes and walk away. (The Instant Pot will take about 15 minutes to come to pressure and then cook for 25 minutes.) This will result in a firm black bean. If you want your beans on the softer side, set the time to 30 minutes.

When beeps done, throw a dishtowel over the top of the pot and do a quick pressure release. Remove the bones and discard. Taste the beans for softness and salt. Cook a few minutes more if you want the beans softer. Add salt to taste. Insert an immersion blender and zap the beans a few very short times to thicken the beans a little.

Serving Suggestions:

  • Serve as soup with homemade cornbread
  • With a slotted spoon, scoop some beans and serve over Brown Jasmine rice
  • With a slotted spoon, scoop some beans into a whole grain flour tortilla with cheese, diced tomatoes and onions, Greek yogurt, etc.)
  • Use as the beans in a quick chili recipe
  • Puree to serve as refried beans
  • With a slotted spoon, scoop some beans and serve as a side dish to my Mild Chicken Enchilada recipe