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 medium heat 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.
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Butternut Squash Soup, Chicken Broth, Cloves Garlic, Coconut Milk, Curry Powder, Garlic, Ginger, Immersion Blender, Inch Ginger, Medium Heat, Medium Onion, Olive Oil, Onion Garlic, Pressure Cook, pressure cooker, Salt 2, Tbsp Lemon Juice, Tsp
Submitted by Jenny W.
This is something my Grandmother always made for me as a special treat. After she passed away, I didn’t eat this for years because I couldn’t find an acceptable version – until now!
Ingredients:
- 2 lbs pork belly, cut into 5in slices
- 1/2 cup GF soy sauce (I usually use San-J)
- 1-2 teaspoons cane sugar
- 3 tablespoons Chinese cooking wine
- 4 star anise
- 1-2 teaspoons white pepper powder
- 2 cups water (or more if needed)
- 4-5 slices fresh ginger
- 6 cloves garlic, sliced
Directions:
1. Heat saute pan on high heat and sear both sides of each pork belly slice (roughly 2 minutes per side).
2. Reduce heat to medium. Add ginger and garlic and keep sauteing in the rendered fat for 5 minutes.
3. Transfer all ingredients to pressure cooker.
4. Bring up temperature of pressure cooker as directed. Cook for 30 min or so until lean meat is almost falling off with the touch of a fork.
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Submitted by: Jamie B.-M.
Cassoulet is a classic provincial French dish, which can take a few days to make when one has to soak beans and cook meat to the right tenderness. The Instant Pot Pressure Cooker yields a cassoulet in under an hour!
Ingredients:
- 2 tablespoons olive oil
- 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste
- 2 cups great northern beans (or similar)
- 1 cup beef broth
- 1 carrot, diced
- 1 celery stalk, diced
- ½ white onion, diced
- 2 tablespoons dried rosemary
- 4 cloves garlic, minced
- 2 cups herbed croutons
- 1 cup goat cheese, crumbled (optional)
Instructions:
Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the skillet on all sides.
Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes.
Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve.
Serves 4-6.
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Submitted by: Jamie B.-M.
Ingredients:
- 8 beef short ribs
- Salt and pepper to taste
- 2 tablespoons canola oil
- ½ bulb fennel, sliced
- 1 cup cabernet sauvignon
- 1 cup beef broth
- 1 tablespoon stone ground mustard
- 4 cloves garlic, crushed
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 bunches watercress, trimmed
- ½ cup butter
- 1 pint heavy whipping cream
- 2 cups asiago cheese, grated
- 1 teaspoon nutmeg
- 1 tablespoon rosemary, finely chopped
- 1 package fettucine
Instructions:
Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes.
While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside.
In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.
When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve.
Serves four.
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Submitted by Frank R.
Ingredients: Serves: 4
- 4 veal or lamb shanks cut to size for the pressure cooker
- ¼ cup flour
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp thyme
- 1 tsp rosemary
- ¼ cup olive oil
- 1 Tbsp butter
- 2 medium carrots chopped in large chunks
- 2 stalks celery cut into large chunks
- 1 medium to large onion chopped
- 2 cloves crushed garlic
- 1 to 2 cups chicken broth (keep in mind of the size of the pressure cooker)
- 2 lbs red potatoes (washed)
- 2 Tbsp butter
Instructions:
Add the flour and the seasonings to a large bowl. Use a wire whisk to blend everything together. Rinse the shanks and dry with a paper towel. Roll each shank in the flour mix and set aside on a plate (Keep the remaining flour). Preheat a large skillet. Add the oil and bring to almost smoking. Place the shanks in the skillet and brown turning each shank to brown all sides of the shank. Once they are browned, set aside. Add the flour to the remaining oil and make a rue. Once the rue is made add the broth to loosen the rue into a sauce.
Pour ½ of the sauce on the pressure cooker and place each shank into the sauce standing upright. Fill in the gaps with the vegetables. Pour the remaining sauce over the shanks and vegetables. Seal the pressure cooker and cook for approximately 90 minutes.
Towards the end of the cooking cycle, boil the red potatoes (skin on) until tender. Mash the potatoes adding 2 TBsp of butter. Salt and pepper to taste.
Serve a lamb shank on a bed of potatoes. Add a large spoon of the vegetables. Ladle on some of the sauce from the cooker over the shank, vegetables and potatoes.
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