Instant Pot Giardiniera

 

I know everyone loves a really long intro prior to a recipe, but I don't. I want to just read the recipe, not the hour long story about the recipe. So I keep these short.

We love a good pickled anything. All time family favorite is cauliflower, but it's hard to find in stores. I found a recipe in an Instant Pot cookbook that I've been trying and perfecting. So now I'll share it with you. I'll leave the recipe to include other vegetables so you can test other favorites.

Giardiniera

1 1/3 cup cold water

1 1/3 cup white wine vinegar

1 1/3 cup white vinegar

8 garlic cloves peeled, left whole

20 black peppercorns

2 tsp garlic salt (can sub for regular salt)

2 tsp sugar

1 tsp fennel seeds

2 small bay leaves

1 head of cauliflower left whole

2 medium carrots, left whole

2 celery ribs, left whole

1 small fennel bulb, sliced in half

Place all vinegar, water, garlic, salt, sugar, fennel seeds, bay leaf and peppercorns in bottom on Instant Pot. 

Place a steamer basket in the bottom of the pot, then layer with the denser vegetables on bottom, carrot, cauliflower, then celery and fennel. 

Place IP lid on and close, select the pressure cook option (I have 2 IP's, one has a manual button I use, the other has the Pressure cook button). 

Pressure cook on High for 0 minutes (yes....that is correct 0 minutes)

Once pot is done, do a quick-release of pressure. 

Bring all the vegetables out while steaming hot, slicing them into bite-size pieces

Place all vegetables in a sterilized jar and pour the hot brine over the top. You may not need all the liquid, if you don't have quite enough make sure to get at least 3/4 full and you can top off with filtered water. 

Let stand 10 minutes and then cover and place in the refrigerator. 

Mangia! Mangia!

These can be stored in the jar for up to a month. Ours never last two days, as they're eaten so fast. But good luck to you

***I put the peppercorn, fennel seeds and bay leaves in a cheesecloth as when you use the remaining liquid in the jars I like to omit those, you could also strain at the end if you don't want them in your jars.

Hot & Sour Soup

In interest of changing things up around here during Fall & Winter. I tried my hand at a Hot & Sour Soup. I can tell you it surprised me how well it turned out. We made it just spicy enough, next time we're going to do two batches one normal spice and one with extra heat for those who want it. The kids loved the way this one turned out, so I'll leave the recipe as is. I would consider this a 2-3 on the spice level, not burn your lips spicy but a nice warmth in the stomach. 

 Hot & Sour Soup

3 cups bone broth (or veg. I used chicken)

3 cups water

1/2 cup soy sauce

1/2 cup vinegar (rice, apple cider or white) 

1 whole head of garlic sliced in half (leaving skin on)

1 finger of ginger (about 1 inch long, sliced, skin on)

1 tsp Taekyung red pepper powder (or 1 Tbsp Sriracha to taste for spice)

Salt & Pepper to taste

2 eggs well beaten

Sliced green onions

1) In Instant pot place water, bone broth, soy sauce, vinegar, garlic, ginger and Taekyung red pepper or Sriracha. Close and turn to "soup" cook for high for 20 minutes.

2) When done, strain and place broth back into IP. Taste and season as necessary 

3) Turn IP to Saute, when nice and hot pour in beaten eggs stirring constantly. 

4) Serve with green onions on top

Mangia!

Shredded beef tacos --- Instant Pot or Slow Cooker

I can't be the only one on the lookout for new tacos to mix up my Taco Tuesday options. This one turned out so good and was easy. Either throw it in the Instant Pot for 35 minutes or the slow cooker option all day long and you'll have tender shredded beef tacos for dinner. I chose to go the IP route, because I love the functionality of just being able to throw everything in at the last minute. Although there is a special place in my heart (and nose) that LOVES having my food slow cooked all day long. Just serve with corn or flour tortillas.  So here it is:


Shredded Beef Tacos
3-4 lbs of stew meat
1 1/2 tsp sea salt
1 Tbsp olive oil
1 onion, diced
4 Tbsp tomato paste
6 garlic cloves, minced
2 tsp cumin
2 tsp oregano
1/2 cup either picante or green salsa*
1 cup beef broth

For Garnish
Cilantro
Green Onions
Limes
Sour cream
Guacamole
Salsa
Lettuce
*I used green because I knew it wouldn't be too spicy for the 4 little mouths I have to feed.

In bowl mix stew meat and salt. Toss to coat.
Press the Saute button on IP add olive oil
Add in onions and garlic until fragrant and softened
Add in tomato paste, cumin and oregano. Stir for about a minute
Add meat
Pour in salsa and beef broth
Cover and set to "Meat/Stew" option (remember to do so you must press the "Keep Warm/Cancel" button). Set cook time to 35 minutes.
Let pressure release naturally
Remove meat and shred.

Slow Cooker option:
Place all ingredients in IP and choose slow cook option, cook on low for 5-7 hours. If you're up for it browning the meat prior to placing in IP will add to the depth of flavor.

Instant Pot-----Whole Chicken

This recipe was super easy and tasty. I think what I loved most is that the leftover meat that we ate for lunch the next day had such a great depth of flavor. This isn't your typical, chicken, carrots and potatoes. It's a totally different spin on it. We served it with white rice, but you could use just about any starch with it. 

Instant Pot Whole Chicken

1 Whole Chicken

1/2 cup cilantro (no need to chop)

Whole head of garlic, peeled (I love garlic)

6 green onions, chopped

1 inch of ginger root (no need to peel)

1/2 cup soy sauce

1/2 cup water

Rinse your chicken, and sprinkle with salt

Turn your Instant Pot onto saute, adjust to the hottest setting

Put cilantro, 1/2 the green onions, 1/2 the garlic and the ginger root inside the chicken

Place chicken in and turn to brown on all sides

Add the remaining garlic and green onions

Add 1/2 cup of water to the bottom of Instant Pot

Pour the soy sauce over the top of the chicken

Close the Instant Pot

Cook on Poultry on high for 25 minutes

Enjoy!

Lemon Butter Chicken---Instant Pot

This, this is quite possibly an all time favorite way to eat chicken. It was so moist and the flavor was perfect. We served it over rice pilaf, but could easily be served over brown rice, white rice, noodles or even quinoa. 

Lemon Butter Chicken

Chicken bone-in, skin on (I used 2 legs and a large breast)

1 tbsp smoked paprika

1/2 tsp sea salt and fresh ground pepper

5 tbsp butter

4 garlic cloves, minced

1 cup bone broth

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice of 2 lemons (or 1 big one)

1 tbsp fresh or dry thyme

2 cups spinach, chopped (I used fresh could easily use frozen)

2 tbsp cornstarch

3 tbsp cold water

Set Instant Pot to Saute and Adjust to the hottest Saute mode

Season chicken with paprika, salt & pepper

Once the pot is hot add 3 tbsp of butter to melt

Add seasoned chicken a few at a time skin side down and sear both sides

Remove from pot and drain excess fat & discard

Melt the remaining butter in the empty pot and add garlic until fragrant

Stir in bone broth and heavy cream use wooden or nylon spatula to scrape bottom of pot

Stir in Parmesan, lemon juice from one lemon and thyme

Add the chicken back to the pot skin side up.

Press Cancel, then Press Poultry (or Manual) and adjust time to 8 minutes.

When done allow it to Natural Pressure Release for 5 minutes, then release remaining pressure

Use a thermometer to check chicken is done

Set oven to broil and place chicken in oven skin side up for 2-3 minutes or until golden brown

Press cancel on the Instant Pot, then press Saute

Stir in chopped spinach, stirring until the spinach has wilted

Mix 2 tbsp cornstarch with 3 tbsp cold water

Add to the sauce and wilted spinach and stir until it has slightly thickened. 

Press Cancel

Serve the lemon spinach over rice, noodles, quinoa...etc

Add chicken on top

Squeeze additional lemon juice over the entire dish

Enjoy!!!

Instant Pot---Bone Broth

When I make bone the first thing I do is collect all my vegetables and herbs that I'm going to use. I cut the entire bottom off of a head of celery and cut the tops off to all go in my broth. I cut the tops off my carrots (no greenery) and bottoms off. Then go get fresh rosemary and thyme from our garden. Then I get my garlic ready, an entire head sliced in half skin on and all. Lastly I grab my onion and slice it in half as well, skin on. Now I don't have any pictures, because I forgot. But here's the basic recipe. What I love most about the Instant Pot is something that used to take 24 hours, now takes 2. Now seriously, what am I going to use those other 22 hours for...oh I have plans.


Bone Broth

Chicken bones (or beef bones)
Celery, use all of it the heart, leaves
Carrots, tops (no greens) all of the carrot
Onion cut in half skin on
Garlic, whole head cut in half skin on
Sprig of Rosemary (or if using dry 1 tbsp)
Sprig of Thyme (or if using dry 1 tbsp)
Bay leaf
3 tbsp apple cider vinegar
Water to cover

I start by adding my bones to the Instant Pot and adding the vinegar. This is a very important step as the acid helps make the nutrients in the bones more available. Add water to cover. Let this sit for 10 minutes or so. Then add all other ingredients, Cook on high pressure for 120 minutes.

That's it.
We actually go through so much bone broth we make it weekly, and now that it's only takes 2 hours instead of 24 I can fill my freezer for Fall/Winter.
Enjoy!

Carnitas

Carnitas in the Instant Pot. I wanted to mix it up a bit and try something other than a soup. I knew I wanted to test a Carnitas recipe as that is one of our very favorites that I make in my Crock Pot. So I thought I'd give this a go and we ate every last bite. 

Carnitas

Pork loin (mine was 1.3lbs but next time I need bigger)

4 garlic cloves, whole and peeled

1 tsp cumin

1 tsp oregano

1 bay leaf

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp of ground chipotle pepper (more to taste)

1 white onion sliced

Brown pork in the Saute function with a little oil, sliced onion and garlic cloves.

Add all seasonings

3/4 cup of water

Close the Instant Pot, choose Meat function for 30 minutes (more time for bigger pieces of meat)

Serve with corn tortillas, fresh avocado, green onion, and I made a sour cream and lime juice sauce!

Enjoy!

Instant Pot---Phake Pho

Pho real, this was so so good and easy. I easily could see eating this in different variations weekly. The kids each had two full bowls; note to self next time double recipe.
Now this isn't going to be a traditional Pho, why for a few reasons. I didn't have all the spices of traditional Pho and to be honest I'm not a huge fan of the cinnamon and other spices that typical Pho is. But it doesn't mean that this isn't an absolutely fantastic soup and so easy. You can mix up the vegetables you add








Pho
2 lemongrass stalks, cut in 2 inch pieces
3/4 of a leek sliced
3 green onions, chopped
1 cup cilantro, chopped
1/4 cup fish sauce (optional)
1/2 cup soy sauce
3 garlic cloves, can leave whole skin on
3 large pieces of ginger, no need to peel
Pieces of chicken bone in, skin on (I used a huge breast and two legs)
Water to cover (add extra if you like lots of broth)
Bok choy, chopped
Noodles (***see note below)

Add all spices, fish sauce, soy sauce, place chicken on top and cover with water.
Turn on Instant Pot for 30 minutes on high, I used the "meat" button.
When done release the pressure.
Strain the broth and shred meat off the bone. (make sure to save your bones for bone broth, stay tuned for my Instant Pot bone broth recipe)
Place all back in Instant Pot and add additional vegetables of your choice for 5-6 minutes
Additional vegetable options:
Bok Choy, snow peas, bean sprouts, daikon,carrots, celery...
Serve with Jalapenos, Limes, Basil, Cilantro, Green onion

***Noodles, now I'm sure this can be added to the Instant Pot, but I haven't been brave enough yet as we are very particular at the al dente "ness" (that's totally a word if not, I'm making it one) of our noodles you know being Italian and all.  So we cooked these in a pot on the stove, totally defeating the purpose of one pot cooking but I can't risk soggy noodles. I will get brave enough to add noodles, I will, I'm just not that confident yet...Soon...Soon.

Now go make this, eat it all, and enjoy!

Instant Pot---Congee

 I've resisted buying an Instant Pot for a while but have desperately wanted one. Finally it was on sale and I had a little extra funds to buy it, and the timing couldn't be better. If you know me you know that I LOVE my crock pot, I typically use it at least two times a week. Well, so far I've used the Instant Pot everyday since I got it on Saturday. I've steamed corn, artichokes, roasted potatoes, and made ribs. I plan to post the rib recipe but I didn't get any pictures because they were so darn good they were gone before I remembered to get a picture. Last nights recipe, oh I cannot even put into words how much we all enjoyed it. I knew I wanted to try something I've never attempted to cook before, so I found the perfect recipe, tweaked it a bit and made what is definitely a family favorite. Although it's still summer this tasted really good but I can picture eating it on a cool Fall/Winter night and know that it will taste even that more satisfying. 

Congee
2 tbsp fat/lard of your choice
4 ribs of celery, chopped
3 garlic cloves, sliced
1/2 a leek, sliced
4 tbsp grated ginger
1 lb ground pork (or any meat of your choice)
1 1/2 cups rice (rinsed until water runs clear)
9 cups bone broth/water (I dilute my bone broth some as the cooking adds an additional depth of flavor and we use a ton of bone broth throughout the week)
1/2 tsp salt
Napa cabbage, chopped
Green onions, sliced
Start with the aromatics:
Turn Instant Pot on to Saute, add lard/fat, celery, garlic, leek and let cook until soft and fragrant, about 3 minutes.
Turn off Instant Pot.

Add the ground meat, salt, ginger, rice and broth.
Attach lid, close the vent and press the "porridge" button, for 30 minutes.
When done, open lid and stir to break up any big pieces.
Stir in Napa cabbage and green onions.
Enjoy!

Cilantro Potato Salad

Summer time is coming, which means BBQ, cook outs and spending time outside. Here's a new potato recipe to try. I'm not one for potato salad, actually I don't really like potatoes typically at all but this potato salad was amazing. Not to mention they were fresh grown potatoes picked straight from our backyard yesterday morning. Actually all of the ingredients (except the mayonnaise) were from our backyard garden, even the garlic & green onions was from our backyard.

Cilantro Potato Salad
1 1/2 Tbsp mayonnaise
3/4 cup cilantro leaves chopped
1 tbsp minced garlic
1 tsp salt
2 lbs small new potatoes, cooked
1/3 cup finely chopped green onion

In a bowl stir together mayonnaise, cilantro, green onion, garlic & salt. Add potatoes and toss to combine. Cover and refrigerate for up to 24 hours.