Posts tagged: Ezzie

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.

Apple Butter (easiest one around!)

By , December 19, 2012

Submitted by Ezzie Brody.

We live in an area surrounded by 40+ orchards/farms.  During a recent trip to the local farmers market I bought a peck of Fuji apples.  On a whim I decided to try apple butter in my Instant Pot.  Couldn’t have asked for an easier way to make it!  I’ve made it several times and it’s a no fail way to make apple butter with the least amount of effort!

I used one of those hand utensils that core and section the apple, very easy to use.  I then cut each section in half. NO need to even peel the apples!


  • Fill your inner pot to the line with apples.
  • Add 1 cup water.
  • Put the inner pot into the Instant Pot.  Put on the lid, plug in and set Instant Pot to steam setting.  Adjust time to 4 minutes using the + and – buttons.
  • When you hear the beeps indicating it’s done, just leave it.  Let the pressure return to normal on its own.
  • Open lid and using an immersion blender, blend until it reaches apple butter consistency.
  • Put in cinnamon, sugar (I use Splenda) to taste.  You can also add a touch of nutmeg or pumpkin pie spice, whatever your tastebuds tell you would be to your taste.
  • Put into containers, or into canning jars with new lids, and into a waterbath for 25 minutes.
  • This is a great holiday breakfast treat on fresh baked bread, or over pancakes and waffles.


Barbacoa de Cordero (Lamb BBQ Mexican style)

By , November 6, 2012

Lamb BarbacoaSubmitted by Ezzie B.

Imagine sitting on a gently rocking boat under a warm sun in southern Mexico.  Your hostess brings out a big platter loaded with lamb slow cooked in a long simmered chili sauce, surrounded by small dishes of chopped cilantro, cut limes, refried beans, rice, and a stack of fresh warm corn tortillas.  Shots of tequila are passed around.  Everyone gives a  rousing cheer of “Salud!”  Then all dig in!  This was our introduction to one of our favorite Mexican dishes.

Making the chili sauce is a long process but I’ve found a great quick substitute…Old El Paso enchilada sauce!  You can buy it in mild to hot versions.  The Instant Pot on meat setting saves hours of slow cooking the lamb.


Barbacoa de Cordero (Lamb BBQ Mexican style)


  • 3 # lamb shoulder
  • 1 Spanish onion
  • 3 garlic cloves, minced
  • 1 19 oz can Old El Paso Enchilada sauce
  • 2 Tbsp. oil
  • Salt to taste

For serving:

  • Cilantro, chopped without the stems
  • Corn tortillas (3-4 per person)
  • Limes cut into 8ths
  • Black beans or refried beans
  • Chipotle style rice (see my recipe for it on the Instant Pot recipe site)


  • Marinate lamb overnight in Old El Paso Enchilada sauce (mild, medium or hot).
  • Set Instant Pot to sauté setting and put in oil.  Let the oil heat up for a minute or two.  Put in the onions and cook until soft, add garlic and cook for just a minute being careful not to burn.
  • Add the lamb and marinade.  Let the marinade heat up and reach a boil.
  • Put Instant Pot on stew and pressure cook for 35- 45 min.  I did mine for 45 minutes because I like to pull it into shreads for the tacos.  Note: If you cube the lamb it will cook in about 20 minutes.  Let the Instant Pot return to normal by itself.
  • Meanwhile heat the beans, cut the limes, put the hot rice into a serving bowl.
  • Shred the cooked lamb with two forks (as you would for pulled pork) and put in a serving bowl.  Ladle generous amount of sauce over it.  Heat up 3-4 corn tortillas per person.  I put mine on a saucer, then put another saucer over them and microwave for approximately 2 minutes (if serving 3-4 people) at 70%, or until the tortillas are all warm.
  • To serve: spoon the lamb mixture onto a soft warm corn tortilla, sprinkle on cilantro, then squeeze on lime juice.  Or you can do like my husband does: spoon rice and beans onto the warm corn tortilla, sprinkle on cilantro, add lamb, and squeeze lime juice over all of it.  Delicioso!

My heartfelt thanks to our friend and fellow cruiser, Blanc, a for serving this wonderful dish to us and sharing her recipe!

Chicken Curry (tastes like Tandoori Chicken)

By , September 17, 2012

Submitted by Ezzie B.


  • 1               Chicken (cut up or you can use boneless chicken breasts and thighs)
  • 1               tsp.         Coriander seeds
  • 1               Yellow onion (Spanish)
  • 1 tsp.       Fresh grated ginger
  • 1 tsp.       Garlic powder (or fresh garlic)
  • 2 tsp.       Garam Masala powder
  • 1 tsp.       Chili powder
  • 1 or 2       chopped Tomato
  • 2 tbsp.    Oil
  • Salt to taste
  • Cilantro leaves for garnishing


  • 1 ¼ to 2 tsp.            Chili powder (depending how hot your chili powder is and how hot you want the dish)
  • 1/2 tsp.   Turmeric powder
  • 2 tsp.       Ginger powder (or fresh grated ginger)
  • 2 tsp.       Garlic powder
  • 2 tsp.       Coriander powder
  • Juice of 1 whole lemon
  • Salt to taste


1)              Mix the marinade ingredients then smear all over the chicken.  Cover and keep in refrigerator for 15 minutes to an hour.

Note* I rub the marinade mixture all over the chicken and then put into a vacuum seal bag and vacuum seal on moist setting.  Then I put in the refrigerator for an hour.  This does a really good job of marinating the chicken.

2)              While the chicken is marinating, chop the onion, measure out the spices and chop the tomatoes.

Heat oil in InstantPot on Sauté setting.

3)              Add coriander seeds to heat and let some of them pop.  Then add onion and sauté, until they turn translucent.

4)              Add ginger and garlic powder, garam masala, coriander powder and chili powder and sauté for a minute.

5)              Add tomatoes and cook, until they become soft.

6)              Add chicken pieces and sauté for a minute.

7)              Add 1/2 cup of water and salt. (No water required for boneless chicken)

8)              Put lid on and set to chicken setting and adjust to 10-15 minutes.  If using boneless chicken you can cook for about 8 minutes.

9)              Place chicken on plate, spoon up the tomatoes and onions, and sprinkle with cilantro.  Serve with Chipotle style rice.

Spicy Roast Beef

By , September 11, 2012

Submitted by Ezzie B.

This is one of our favorites and so easy in the Instant Pot on the slow cook setting!


  • 3 lbs roast (I use London Broil)
  • 1 to 2 tablespoons cracked black peppercorns
  • 1/2 tsp minced dehydrated garlic or two cloves fresh garlic
  • 3 tablespoons Balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard *


  •  Slow cook setting  4 hours
  • Make several slits in the roast.  I like to smother the roast in the mustard then place the roast in the cooking pot. If using fresh garlic you can stuff pieces of garlic in the slits.
  • Mix all the rest of the ingredients in a small bowl.
  • Pour the mixture over the roast in the pot.
  • Put lid on securely and set slow cook on the Instant Pot to 4 to 5 hours.  I’ve found 4 hours works just fine.


* I use my own homemade mustard that can be found here: