I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Serves 4 to 6 Total Time: 1% hours, plus 8 hours brining
Regular bacon can be used in place of the thick-cut bacon, if desired. If you are short on time, you can quick-brine your beans: In step 1, bring 1112 tablespoons of salt, 2 quarts of water, and the beans to a boil in the Instant Pot using the highest saute function; turn off the pot; and let the beans sit for 1hour. Drain and rinse the beans and proceed with step 2.
1112 tablespoons table salt for brining 1 pound (2112 cups) dried navy beans, picked over and rinsed 1 tablespoon vegetable oil 1 pound thick-cut bacon, cut crosswise 112 inch thick 1 onion, chopped fine 4 garlic cloves, minced 1 tablespoon chili powder 1112 teaspoons table salt 112 teaspoon cayenne pepper 3 cups chicken broth 1 cup ketchup 113 cup packed brown sugar 113 cup packed brown sugar 114 cup molasses 114 cup Dijon mustard 2 teaspoons cider vinegar
Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large container. Add beans and let soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
Using highest saute function, heat oil in Instant Pot until shimmering. Add bacon and onion and cook, stirring occasionally, until bacon fat is rendered and onion is softened about 8 to 10 minutes
Add garlic, chili powder, salt, and cayenne and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Stir in beans.
Lock lid into place and close pressure-release valve. Select high pressure -cook function and cook for 9 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure.
Carefully remove lid, allowing steam to escape away from you.
Stir in ketchup, sugar, molasses, and mustard. Using highest saute function, bring to simmer. Cook, stirring occasionally and scraping bottom of pot, until slightly thickened, 8 to 10 minutes. Transfer to serving bowl and let cool for 10 minutes (beans will continue to thicken as they cool). Stir in vinegar and serve.
We’re doing a fast track Dukan diet and today is a beef and veggie day so I used up some stew beef (well trimmed of fat) and a small butternut squash and made some chili.
Ingredients • 1 1/2 pounds stew beef, cut into 1-inch chunks • Kosher salt and pepper • 6 teaspoons olive oil • 1 medium red onion, chopped • 1 red bell pepper, seeded and chopped • 2 garlic cloves, finely chopped • 2 tablespoons unsweetened cocoa powder • 1 to 2 teaspoons chipotle chili powder • 2 teaspoons dried oregano • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 2 tablespoons fine corn meal • 2 tablespoons tomato paste • 1 small butternut squash cut into chunks – have use pinto beans maybe 2 cans
Salt and pepper to taste after cooked and I added a dash or two of Worcestershire sauce
Season the beef with salt and pepper. Turn Instant Pot to sauté with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more olive oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add butternut squash. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan. Add the reserved beef and turn instant pot to slow cooker about 4 hours
2 tablespoons sweet paprika (smoked would be interesting)
2 tablespoons tomato paste
1 teaspoon caraway seeds, crushed
1/2 cup sour cream
1 Tablespoon Cornstarch dissolved in water to thicken at end
Boiled egg noodles, for serving
Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Add mushroom Cover and cook until the meat is very tender, using slow cooker setting for 4 hours. Uncover turn to sauté when bubbling add cornstarch mixture and let stand at least 5-10 minutes until thickens. Serve over egg noodles add a dollop of sour cream.
Today the wind chill was 24% and we only made it half way to the lake before the breeze was cutting through our clothes. We looked at each other and turned around and the snow started. It was not supposed to snow today and it really didn’t amount to anything but it got us in the mood for some beef stew. I had almost everything needed so what the heck grab the instant pot and cook away. I really like this recipe because I like a thick beef stew. It’s a little more work than throwing everything in the pot and pressing start but worth it.
Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker.
Meanwhile preheat oven: Preheat Air Fryer to 400°F while the pressure cooker is natural releasing. I suppose if you have one of the new ones or and adapter for the instant pot you will have to wait. I have found that preheating the air fryer helps with the crispiness of whatever I’m cooking.
Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.
Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Very light spray of cooking oil on tray then place the chicken thighs in the Air Fryer quick another quick spray. I mean quick does not need much, and for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
Note: I suppose you could make a gravy from the drippings in the instant pot but I prefer my fried chicken naked so to speak.
Now enjoy. This was gluten free from my wife, but I can’t wait to try with a traditional southern fried chicken coating anyone have suggestions.
Tried another batch this time I marinaded the thighs in buttermilk overnight and used italian breadcrumbs. Getting there but not quite up to southern fried chicken
Market Basket had plum tomatoes for 99 cents and it was a raw day so………Most think of the instant pot recipe as quick and easy, throw it in and press a few buttons and walk away. This is one of my favorite soups and I figure I would try it in the Instant Pot but the prep like roasting the tomatoes does take some time. I suppose one could buy some roasted tomatoes to skip that step there are even some smoked fired roasted tomatoes would also save about 40 or so minutes. I also did my own smoked tomatoes last summer and here is the stove top recipe basically the same.
Anyway I choose the oven this day to roast my tomatoes.
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions – about 2 onions
6 garlic cloves, minced
2 tablespoons unsalted butter
A good pinch of crushed red pepper flakes about 1/4 teaspoon
1 (28-ounce) canned whole plum tomatoes, with their juice
4 cups fresh basil leaves packed (save small amount for garnish)
1 teaspoon fresh thyme leaves
1 quart chicken or vegetable stock
Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
3-4 cups fresh Cilantro or mix of both basil and cilantro.
Fresh or frozen corn (use if using cilantro the combo is great)
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.
In the instant pot, sauté the onions with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start to brown then add and garlic for about 30 seconds . You’ll kow when you get that great garlic smell. Add the canned tomatoes, basil and or cilantro, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Seal and press soup button it defaulted to 30 minutes. I was going to try it with venting but I screwed up so that will be next time.
Pass through a food mill fitted with the coarsest blade. Taste for seasonings. ou can add corn at this point if you want frozen or fresh. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold. Alternatively you can put in blender instead of food mill.
Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).
Like most I cook pretty much the same things over and over with small changes here and there. I was in a rut, sort of and wanted something different. I had some wholefoods stew meat in the freezer and had recently cooked one of my instant pot favorites Thicker Instant Pot Chili so beef stew was not on my list. I remembered the Texas chili I made and said maybe I’ll make a variation of that. I looked at some recipes for ideas and went to work.
1 1/3 pounds stew meat, diced into ½ to 3/4-inch cubes – I had a little over 1 pound
Kosher salt and freshly ground black pepper, to taste
1 red onion, diced
4 cloves garlic, minced
Big spoon full of sliced jalapeños for the jar, then minced
1 (14.5-ounce) can diced tomatoes
About a cup of Lyn’s pasta sauce – got to use what’s on hand. (subbed for tomato sauce)
2 tablespoons chili powder
1 (15-ounce) cans kidney beans, drained and rinsed
Shredded Monterey Jack cheese, for serving
Sour Cream, for serving
Chopped Avocado, for serving
Season stew meat with salt and pepper, to taste.
Let sit for about 10-15 minute
Pat dry with paper towel
Heat olive oil In Instant pot on sauté
Add stew meat and sear until browned, about 2 -4 minutes. Add onion, garlic and jalapeno, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1 to 1 ½ cups water.
Seal the instant pot and choose Chili button set for 30 minutes
Let natural release
Serve with shredded Monterrey Jack cheese, a dollop of sour cream and avocado maybe corn bread or chips, if desired.
I only had some left over Garlic toast and you got to use what you have, Mike, my son came over to do his taxes and laundry he did not mind at all.
It’s hard to say where the heat came from but I might try less chili powder or jalapeños next time. Mike likes it hot said it was really good. I would like to make it a little thicker just my tastes.
I’ve been craving chili recently but did not want to take all day so I decided that I would do it in the instant pot. I’ve tried this before but they seem to come out soupy than what my mind’s eye wants.
I wanted something that was thick and full of flavor. I had a pound of hamburger in the freezer and my pantry was stock so what the hell.
lb ground meat
16oz tomato sauce
Small to medium size onion roughly diced
Tablespoon chili powder
teaspoon granulated garlic or garlic powder
teaspoon smoked paprika
½ heaping teaspoon cumin, I like this stuff
Salt and Pepper to taste
½ Small Red pepper roughly chop or more your choice
Freshly ground cheddar
Thinly slices scallion
Turn the instant pot to sauté and add maybe a teaspoon of oil. Add ground beef and brown. Depending on the % you may want to drain the pot after browning. My frozen was 90% sirloin so no draining was needed. Add the rest of the ingredient and mix thoroughly.
Put cover the cover on and turn to no venting then turn the instant pot to manual and 10 minutes. When it is done turn off and let naturally depressurize. I then turned back to sauté add the red pepper, stirring constantly and when it came to a boil turn it off. It is essentially done just taste for spices shovel out a serving and top with cheese and scallions.
I went out to pick what might be to be the last batch of ripe tomatoes. Last year I had 5 pounds of Green tomatoes and made green tomato salsa. This year maybe a pound left still on the vine. What’s that saying what a difference a day makes well in this case a year. So back to Lyn, do you think we could make this? I jump on it and she helped a little but soon had disappeared to go shopping and what not. Did not bother me I in heaven in a kitchen.
Oh one thought I prefer a thicker chili so next time i might add some flour as last stage of sauteing the onions or maybe when I add the spices not sure any thoughts?
2 tbsp canola oil
1 large onion
1 tsp oregano
1 tsp garlic powder
1 tsp Onion powder
2 Tbsp Cummin
2-3 Tsp Cayenne Pepper Powder – IF you like it really spicy use this amount.
2-3 tsp crushed red pepper flakes
1 tsp Paprika
1-2 Bay leafs
2 medium carrots diced
3 stalks of celery diced
2 medium red bell peppers diced
2 lbs of tomatoes
1 cup of sweet corn
1 can of beans your choice – I used black
2 cups of vegetable broth
1 tsp salt
With food processor, crush the tomatoes and set aside
Turn instant pot to saute and add Oil
when it is hot add onion saute until translucent.
add the garlic stir until you smell it
Add celery, carrots, corn and bell pepper stir
Add all spices and stir
Maybe flour at this point what do you think?
Add crushed tomatoes and broth and stir
seal the instant pot and push the chili button.
I let it naturally cool rather than release the pressure when done.