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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Eddoe is a small tropical root vegetable, a variety of Taro family originated from China and Japan. They offer an intensely flavorful alternative to potatoes and yams. It’s commonly known that eddoes contain carbohydrate and fiber which are excellent for people with digestive problems. Eddoe flour is used in infant formula and canned baby foods. Other benefits of eddoes may include lowering cholesterol levels, slowing absorption of glucose, reducing insulin requirements and reducing the likelihood of colorectal cancer.
To add eddoes to your daily diet, the following is probably the simplest desert recipe. Cooking eddoes with Instant Pot is easy and fast.
Prepare Time: 2 minutes
Cooking Time: Around 8 minutes with Instant Pot Programmable Pressure cooker
Ingredients: 6 servings
- 2 pounds of eddoes
- White sugar, brown sugar or maple syrup
Cooking:
- Wash the eddoes clean. Don’t need to peel them.
- Add 2 cups of water in the Instant Pot inner pot. Put in the steaming rack that came with Instant Pot.
- Put the eddoes in a ceramic/metal serving bowl. Place the bowl on top of the steaming rack.
- Press the “Steam” key and select 8 minutes.
- The semi-hard shell of eddoes will be very easy to peel off. Cut the peeled eddoes into bite-size and roll them in the sugar of your choice (white sugar, brown sugar or maple syrup
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Whole grains are high in fiber. low in fat, and rich in nutrients. Consumption of whole grains has been consistently linked with a significant decrease in risk factors for heart disease and type II diabetes.
Whole grains are more forgiving than white rice when over cooked. Multiple grains can be mixed together to create large variety of wholegrain meal. They remain pleasantly full of texture after cooking.
Prepare Time: 2 minutes
Cooking Time: about 70 minutes
Ingredients: 6~8 servings
- 3 cups brown rice, wild rice or other whole grains, rinsed
- 2 tablespoon of oil (olive oil preferred)
- 9 cups of water
- 1 ½ teaspoon salt (optional)
Cooking:
- Combine the grains, water, oil and salt (if used) in the inner pot.
- Press the Multigrain key.
- After the cooking is completed, let it steam in the residual heat for 5 more minutes.
- Open the lid, stir to fluff up the grains before serving.
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The built-in “Rice” and “Multi-grain Rice” function keys normally provide the optimal way of cooking rice and grains. The marks on the inner pot provide a general guideline on the total amount of grain + water. However, if you want to cook some specialty rice or grains, please use the following guideline.
The provided measuring cup (180ml) can be used to measure the required grain-water ratios. One cup of grain yields about one serving.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.
Pressure Cooking Timetable for Rice and Grains
|
Rice & Grain
|
Water Quantity
(Grain : Water ratios)
|
Cooking Time
(in Minutes) |
| Barley, pearl |
1:4
|
25 – 30
|
| Barley, pot |
1:3 ~ 1:4
|
25 – 30
|
| Congee, thick |
1:4 ~ 1:5
|
15 – 20
|
| Congee, thin |
1:6 ~ 1:7
|
15 – 20
|
| Couscous |
1:2
|
5 – 8
|
| Corn, dried, half |
1:3
|
25 – 30
|
| Kamut, whole |
1:3
|
10 – 12
|
| Oats, quick cooking |
1:1 2/3
|
6
|
| Oats, steel-cut |
1:1 2/3
|
10
|
| Porridge, thin |
1:6 ~ 1:7
|
15 – 20
|
| Quinoa, quick cooking |
1:2
|
8
|
| Rice, basmati |
1: 1.5
|
8
|
| Rice, brown |
1: 1.5
|
10 – 15
|
| Rice, white |
1: 1.5
|
8
|
| Rice, wild |
1:3
|
25 – 30
|
| Sorghum |
1:3
|
20 – 25
|
| Spelt berries |
1:3
|
15 – 20
|
| Wheat berries |
1:3
|
25 – 30
|
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There are a few things to aware of when cooking meat.
- Raw meat is perishable food, which should not be left at room temperature for more than 2 hours (or 1 hour if room temperature is above 32C/180F). When use delayed cooking, do not set delayed cooking more than 1 ~ 2 hours.
- Do not try to thicken the sauce before cooking. Corn starch, flour or arrow-root may deposit to the bottom of the inner pot and be burnt to block heat dissipation. This could cause the cooker overheating.
- You may want to brown the meat to seal the natural juice before starting pressure cooking.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.
Pressure Cooking Timetable for Meat (Chicken, Duck, Turkey, Beef, Pork and Lamb)
| Meat |
Cooking Time
(in Minutes) |
| Beef, stew meat |
15 – 20 |
| Beef, meat ball |
10 -15 |
| Beef, dressed |
20 – 25 |
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, large |
35 – 40 |
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, small chunks |
25 – 30 |
| Beef, ribs |
25 – 30 |
| Beef, shanks |
25 – 30 |
| Beef, oxtail |
40 – 50 |
| Chicken, breasts |
8 – 10 |
| Chicken, whole |
20 – 25 |
| Chicken, cut up with bones |
10 – 15 |
| Chicken, drumsticks, legs or thighs |
10 – 15 |
| Cornish Hen, whole |
10 – 15 |
| Duck, cut up with bones |
10 – 12 |
| Duck, whole |
25 – 30 |
| Ham slice |
9 – 12 |
| Ham picnic shoulder |
25 – 30 |
| Lamb, cubes, |
10 -15 |
| Lamb, stew meat |
10 -15 |
| Lamb, leg |
35 – 45 |
| Pheasant |
20 – 25 |
| Pork, loin roast |
55 – 60 |
| Pork, butt roast |
45 – 50 |
| Pork, ribs |
20 – 25 |
| Turkey, breast, boneless |
15 – 20 |
| Turkey, breast, whole, with bones |
25 – 30 |
| Turkey, drumsticks (leg) |
15 – 20 |
| Veal, chops |
5 – 8 |
| Veal, roast |
35 – 45 |
| Quail, whole |
8 – 10 |
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