Posts tagged: Set Timer

One Pot Sweet and Sour Spareribs

By , November 1, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1 Tb oil
  • 1 medium onion sliced
  • 1/4 cup ketchup
  • 1/4 soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup rice wine (or cider) vinegar
  • 1 20 oz can of pineapple
  • 2 cloves garlic chopped
  • 1 tsp. finely chopped ginger
  • 1 tsp. fish sauce (optional)
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • Pinch of smoked paprika
  • Salt and pepper to taste
  • 4 lbs of ribs, trimmed and cut for serving.
  • Corn starch slurry

Instructions:

Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Add oil, sauté onions until just translucent.
  • Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.
  • Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.
  • When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.
  • Serve with rice and veggies of your choice.
  • Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce.

One Pot Chinese Beef Stew

By , October 31, 2012

Submitted by Glenn R.

Prep time 12 minutes

Cook time 30 minutes

Ingredients: Serves 4-6

  • 1-2 T oil
  • 2 medium onions sliced
  • ½ tsp sugar
  • 2 tsps rice wine or sherry
  • 1 Tb soy sauce
  • 1 kg beef round, cubed into one inch pieces
  • 2 tsps cornstarch
  • Pinch of smoked Paprika
  • 1-2 tsp (to taste) garlic powder
  • Salt and pepper
  • ½ cup broth, preferably beef
  • 1 Tb Worcestershire sauce
  • 1 can of mushrooms (optional)
  • 1-2 tsps (to taste) fresh ginger chopped finely
  • 1-2 tsps cornstarch slurry if needed

Instructions.

Directions are for Instant Pot 6-in-1 Pressure Cooker (IP-LUX).

  • Add oil, sauté onions until just translucent.
  • Add sugar, rice wine and soy sauce and stir fry for 30 seconds.
  • Toss beef in dry ingredients, stir into pot and stir fry for 30 seconds.
  • Add beef broth and Worcestershire sauce, stir and set cover for pressure cooking.
  • Pressure cook on “Soup” for 30 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes making sure there is enough broth.
  • When meat is done, add chopped ginger, mushrooms (optional) and more salt and pepper (if needed). Add cornstarch slurry to thicken to desired taste (if needed).
  • Sauté for another minute. Serve with rice and stir fried greens or fresh cut veggies.
  • Variation, cook your favorite steamed greens along with the meat by setting a bowl on top of the steamer stand after interrupting the cooking time.

Buffalo Chicken Macaroni and Cheese

By , February 21, 2012

Submitted by  Jill S.

Ingredients:

  • 1 pound frozen chicken tenders – approx 6
  • 3 cups rigatoni Pasta – uncooked
  • 3 cups chicken stock
  • 1 small onion chopped
  • 3 ribs celery chopped
  • 4 large carrots peeled and chopped
  • 2/3 cup hot wing sauce
  • 1 tablespoon ranch seasoning
  • ½ cups light whipped cream cheese
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Light Jarlesburg or Swiss Cheese or Mozzarella
  • 1/2 cup Feta cheese or Gorgonzola cheese

Preparation:

  • Place the tenders, pasta, stock, celery, onions, carrots, wing sauce and ranch seasoning into the pressure cooker.
  • Stir and secure the pressure cooker lid.
  • Press the rice function and set timer for 10 minutes.
  • When cook time is complete, open and stir in the cream cheese till dissolved.
  • Add the cheddar, Swiss and Feta and again stir till dissolved.