Submitted by Kellie F.
This is a simple route to a wonderful rich dish, but much healthier with a fraction of the time and energy use. I love Julia Child, but I also love making recipes that taste complex in the middle of the week. Now I can!
The recipe is based on a complicated dish, but is simplified to a weekday dinner because of the use of the pressure cooker. Normally a Beef Bourguinon takes all day and is comprised of about 50 steps. It’s so intimidating that most people will never try to make it. I’m a HUGE pressure cooker fan and have converted many of my friends. The idea of making a rich stock in 45 minutes or an all day beef stew in a 1/2 hour and still get tender juicy chunks of meat seems almost magical to me.
Ingredients:
- 1 1/2 lbs lean boneless beef chuck roast cut into chunks
- 5 medium carrots cut into chunks
- 8 oz mushrooms quarters
- 12 pearl onions peeled
- 2 garlic cloves, minced
- 1 bay leaf
- 3/4 teaspoon salt
- 2 TBS fresh thyme
- 1/4 teaspoon black pepper
- 2/3 cup beef stock
- 2/3 cup dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons whole wheat flour
- 1/4 cup water
Instructions:
- Dry beef and saute in portions to give them room in the pressure cooker to brown until all done and set aside.
- Brown pearl onions
- Add back ALL ingredients (except flour and water) and set cooker on high for 12 with natural release Once complete mix water and flour in a cup and pour in. Let cook until thickened plus one minute.
- Serve!
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Many users started using Instant Pot in very creative ways. We are pleasantly surprised that Instant Pot’s keep-warm function can be used to do sous vide cooking. Sous vide, French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time at low temperature (54C~80C) to kill harmful bacterias before applying other cooking techniques such as browning or BBQ. Many have done sous vide in simple home-made devices, for example Chef John’s “Food Wishes”.
Maomao Mom created a sous vide recipe for succulent duck breast. Here’s a repost with permission. She also has other recipes on her blog http://MaomaoMom.com.
Sous vide duck breast
by MaomaoMom
Google “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70C) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose.
Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65C, I decided to try this technique out. Results are pretty good.
Prepare Time: 10 minutes
Cook time: 38+4minutes
Level: medium
Serves: 2 servings
Ingredients
- 2 large boneless duck breast halves 480g, skin-on;
- 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn;
- 1 tablespoon vegetable oil;
Apricot sauce (optional):
- 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water
- 2 teaspoons sugar.
Directions
- Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
- Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.
- Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.
- Slice the cooked duck breasts and serve with apricot sauce.
- Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.
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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 Beer Potato Fish would be a challenge for a non-professional cooker. But it is now a different story with Instant Pot Programmable Pressure Cooker. Even people without too much cooking experience can follow the recipe to get this delicious dish done easily. What you need to do is to prepare ingredients, put them into Instant Pot Programmable Pressure Cooker then press fish 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 Programmable Pressure Cooker
Ingredients: 6 servings
- 1 pound fish fillet
- 4 medium size potatoes, peeled and diced
- 1 cup beer
- 1 red pepper sliced
- 1 tablespoon oil
- 1 tablespoon oyster flavored sauce
- 1 tablespoon rock candy
- 1 teaspoon salt
Cooking: Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Bean/Chili button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.
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Kids would love the Pineapple and Vegetable mixed Rice with Instant Pot Electric Pressure Cooker. Even the most picky kids will love to enjoy this healthy, delicious rice with good smell of pineapple and cauliflower. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press rice button to cook in fully automated cooking process, and switch to keep-warm after cooking.
Prepare Time: 5 minutes
Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker
Ingredients: 6 servings
- 2 cups of rice
- 1/2 pineapple or ½ can pineapple minced
- 1 cauliflower minced
- 2 teaspoons oil
- 1 teaspoon salt
- fill water to the level 2 mark on the inner pot. Note: amount of water required varies significantly depending on the type of rice. You may need to experiment with your rice type to achieve the desirable rice softness.
Cooking: Put all ingredients into Instant Pot EPC then press the rice button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.
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