Posts tagged: Onion Garlic

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.

Coconut Curry Butternut Squash Soup

By , March 29, 2012

Submitted by Donna B.

Ingredients:

  • 1 large butternut squash, peeled, seeded, cubed
  • 1 small-medium onion diced very finely
  • 1 inch ginger finely chopped
  • 2 cloves garlic finely chopped
  • 3 cups chicken broth
  • 1 can coconut milk
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 1 ½ tsp curry powder
  • ½ tsp turmeric
  • 2 T olive oil

Instructions:

Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on “Saute” until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.

Potato Bacon Chowder

By , December 1, 2011

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.

Potato bacon chowder Potato Bacon Chowder

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

  1. Place potato chunks into inner pot of pressure cooker.potatochunks Potato Bacon Chowder
  2. Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.onions Potato Bacon Chowder
  3. 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.)bacon Potato Bacon Chowder
  4. Place the lid on the Instant Pot slow cooker and lock it into place.puttingonlid Potato Bacon Chowder
  5. 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?lidlocked Potato Bacon Chowder
  6. 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!)
  7. Quick-release the steam from the pressure cooker.
  8. When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies.
  9. 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.)
  10. Add cream and whole milk, stirring to incorporate.cream Potato Bacon Chowder
  11. Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.Potato bacon chowder1 Potato Bacon Chowder