Posts tagged: Meat Stew

Juicy Sweet Glaze Meatloaf

By , February 8, 2013

Meatloaf 300x208 Juicy Sweet Glaze MeatloafSubmitted by Kay A.

This is recipe that produces very little to cleanup. It is a juicy meatloaf with a sweet glaze that goes well with the “Mashed Potatoes with Greek Yogurt and Garlic” leftovers. The meatloaf gets better as it ages, so you can cook it ahead of time, place it in the refrigerator and then reheat it for dinner. We eat the leftovers the next day as meatloaf sandwiches.

Ingredients

Makes 4 servings – 270 calories per serving

Meatloaf

  • 1 pound 93% lean ground beef
  • 2/3 cup crumbled leftover cornbread (or bread crumbs)
  • 1 egg white
  • 1 small onion diced (about 2/3 cup)
  • 6 black olives, sliced
  • 2 fresh basil leaves, chopped
  • 1/2 teaspoon salt
  • Couple dashes of black pepper
  • 2 Tablespoons ketchup
  • 1 teaspoon minced garlic
  • 1 Tablespoon ground flaxseed (optional – for nutrition, not flavor)

Glaze

  • 1 Tablespoon organic pure cane sugar or brown sugar
  • 1 Tablespoon spicy brown mustard (or what you have/like)
  • 1/4 cup ketchup

 

Directions

Spray a round Pyrex one quart dish with nonstick spray. Mix all ingredients except the Glaze ingredients together by hand and then form a loaf in the Pyrex dish. (I can mix in the same dish as I cook the meatloaf, but you may be more comfortable mixing in a larger bowl and then transferring the meatloaf to the baking dish.)  Stir the glaze ingredients together, and then spread the glaze on top of the meatloaf. Cover the Pyrex bowl tightly with foil.

Pour one cup of water into the Instant Pot, add the provided trivet, and then place your meatloaf on top of the trivet. Put the Instant Pot lid on, press the Meat/Stew button, and set the time at 45 minutes and walk away. (The Instant Pot will take about 5 minutes to come to pressure and then cook for 45 minutes.)

When the Instant Pot beeps that it is finished,  do a quick pressure release. Remove the Instant Pot lid, and carefully remove the Pyrex dish from the Instant Pot.  Using a utensil to hold the meatloaf in the baking dish, pour off most of the liquid from the meatloaf. Check that the loaf is fully cooked in the middle.  Let the meatloaf rest on the counter for a few minutes. So, you prepare, pressure cook, slice, serve, refrigerate and microwave reheat the leftovers in the same dish. Even the Instant Pot doesn’t get dirty – just wipe it dry. You just can’t do better.

 

Instant Pot Chicken with Cherries & Pumpkin Seed Wild Rice

By , July 31, 2012

Recipe by: Natural Chef Dana MillerChicken with Cherries and Pumpkin Seed Wild Rice

Serves 4-8

Ingredients

Chicken

  • 1 cup Balsamic vinegar
  • ½ c evaporated palm sugar
  • 1 tablespoon molasses
  • ¼ cup melted butter
  • 1 orange peeled and quartered
  • 1 onion, julienned
  • 12 chicken thighs
  • ¼ teaspoon sea salt
  • 4 sprigs of rosemary
  • 1 1/2 cups pitted and halved fresh Bing Cherries

Wild Rice

  • 4 cups low sodium vegetable stock
  • 1 1/3 cups wild rice, rinsed
  •  ¼ cup butter
  • 1 onion, minced
  • 2 plum tomatoes, diced
  • 1/2 cup pitted and halved fresh Bing cherries ½ cup toasted pumpkin seeds Sea salt to taste

Directions

1.     In the liner of the instant pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well.

2.     Add the chicken, salt and rosemary. Stir to coat.

3.      Add the cherries. Place the lid on the pressure cooker and lock into place. Press the Meat/Stew button; adjust time so that the pressure time is 25 minutes.

4.     When done and pressure has naturally released, remove the lid

For the rice while the chicken is cooking

5.     Bring veggie stock to boil in a medium saucepan on the stove top. Add rinsed wild rice. Cover and simmer for 50 minutes.

6.     In a large sauté pan, heat butter. Sauté onion until caramelized.

7.     Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice.

8.     Add cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicey.

9.     Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed.

10.    To serve: Place wild rice on a serving platter and top with chicken. Pour juices from the chicken over the entire platter and garnish with rosemary.

I served with sautéed kale.

Instant Pot Cassoulet with lots of Veggies

Submitted by Dana M.

Instant Pot Cassoulet with lots of Veggies Adapted from Thomas Keller (http://www.williams-sonoma.com/recipe/thomas-kellers-slow-cooker-cassoulet.html)

Ingredients

  • 2 slices nitrate free bacon, cut crosswise into ½-inch strips
  • 2 pounds boneless pork ribs, cut into 1-inch chunks Sea Salt and pepper to taste
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 small zucchini, diced
  • 1 bunch kale or chard, chiffonad
  • 2 cup white wine, such as Sauvignon Blanc
  • 2 tablespoons tomato paste
  • 1 15-ounce can diced tomatoes
  • 4 cups chicken broth
  • 2 fully cooked chicken garlic sausage links, sliced on the diagonal
  • 2 cups dry great northern beans, soaked overnight and drained if possible
  • 1 tablespoons fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 2 tablespoons fresh parsley, minced
  • 1 bay leaf
  • 1 inch piece of kombu (optional: makes beans more digestible)
  • 4 cloves garlic, minced
  • 2 cups herbed croutons

Directions

  • Season the pork ribs generously with salt and pepper; set aside.
  • Set pressure cooker to Sauté to heat up the insert. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
  • Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
  • Add the onions, carrot, celery, zucchini, kale and 1 teaspoon salt to the insert and cook, stirring occasionally, until softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Turn off the Sauté feature. Add the pork, sausage, beans, rosemary, thyme, parsley, bay leaf, kombu and garlic. Stir everything to combine.
  • Place the lid on the pressure and lock into place. Press the Meat/Stew Button. When done and pressure has naturally release remove lid, skim off the fat, and remove and discard the bay leaf and piece of kombu. Adjust the seasonings with kosher salt and pepper.
  • Ladle Cassoulet into individual serving bowls, top with croutons, reserved bacon and fresh minced parsley. Serve.

InstantPot Pork Carnitas

Submitted by Dana.

Serves: 6 – 8

Ingredients

  • 1 tablespoon ground ancho chili powder
  • 2 teaspoons ground chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • ½ teaspoon oregano
  • 1 tablespoons salt
  • 3 – 4 pound pork shoulder roast
  • 2 tablespoons coconut oil
  • 1 bottle of beer, lager is best
  • Juice of 2 oranges
  • 1 onion, quartered
  • 3 cloves garlic
  • 2 bay leaves

Directions

  1. Combine the ancho chili powder, chipotle chili powder, cumin, coriander, oregano, and salt in a small bowl. Take the pork out of its netting, cut into 2 inch cubes and rub the spice mixture all over, getting into all the nooks and crannies.
  2. Using the Sauté setting on your InstantPot, melt 2 tablespoons coconut oil. Brown the meat on all sides in 3 – 4 batches. Remove browned pieces of meat and set aside.
  3. When all the meat has been browned add the beer and orange juice to the pot. Scrape up all the browned bits from the bottom of the pot. Add the onion, garlic and bay leaves to the pot and place the pork pieces on top.
  4. Place lid on the InstantPot, lock into place and press the Meat/Stew button.
  5. When done, remove the roast from the pot, leaving the cooking liquid. Turn the InstantPot back to sauté and allow the cooking liquid to simmer until it has been reduced by half.
  6. Heat your Broiler Oven to High
  7. While the liquid is reducing, shred the meat with 2 forks. Place on a parchment lined sheet pan. When the liquid has reduced, turn off the pot, spoon some of the reduced cooking liquid over the shredded pork. (Just enough to keep the meat from drying out too much) Broil the meat until crisp and brown.
  8. Serve on a platter with guacamole, lime wedges, salsa and a basket of hot tortillas.

Salt baked Chicken (No water added)

By , June 14, 2009

chicken picture 299x263 Salt baked Chicken (No water added)

Salt baked Chicken (No water added) cooked in the Instant Pot Electric Pressure Cooker is perfect for parties. This fragrant and tasty 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 the “Poultry” button to cook in fully automated cooking process.

 

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 the 2 teaspoon salt,  2 tablespoons 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 “Poultry” button and wait till it is done
  • Turn the chicken over then press the “Poultry” 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

NOTE: This recipe is specifically for chicken, which typically contains sufficient moisture to create pressure, hence no need to add additional water.

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.