I feel like I cook the same few things over and over, so I’m looking for inspiration. One pot meals are the best, but not required.
Our favorite is a “braised” short rib over rice.
Preheat the pot on sauté the sear all meat sides of the short ribs (salted). Then remove meat and deglaze the pot with the help of a wooden utensil and chicken/beef stock. Return the meat, bone down, add a bit more stock, and pressure cook for 35 (the meat/stew) button is perfect. Meanwhile, throw some rice in a rice cooker.
When the meat is done remove it from the pot, add a table spoon or two of coconut sugar, coconut aminos, and a thickner slurry and saitebthe remaining liquid until it thickens a bit. A little garlic and ginger powder goes in and it’s all done.
Serve the chopped beef over the white rice with the sauce drizzled on top. It’s fabtastic.
The remaining sauce gets used to marinate chicken thighs for a day or two and then those are cooked in the pot on high using the poultry button. Served same way, shredded over rice.
And yogurt. We make lots.
Posts: 6360 | Location: Modesto, CA | Registered: January 27, 2005
They come out sooo tender that you have to be careful when taking them out of the pot!
Situation awareness is defined as a continuous extraction of environmental information, integration of this information with previous knowledge to form a coherent mental picture in directing further perception and anticipating future events. Simply put, situational awareness mean knowing what is going on around you.
Posts: 7895 | Location: Around Lake Tapps, Wa | Registered: September 29, 2005
Originally posted by trapper189: A beef roast, a jar of pepperoncinis including the juice, some garlic. After cooked, shred the beef and serve on hoagie rolls with provolone cheese.
Sounds very similar to the Italian beef recipe I was going to post. I'll see if I can find it.
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Posts: 17269 | Location: New Mexico | Registered: October 14, 2005
Originally posted by 1s1k: Just for my own knowledge what is the difference between this and a crock pot.
The Instapot is nice in that you can cook most meals in a half to an hour over 8-10 in a slow cooker. I do roasts for a little over an hour with 20 minutes of slow pressure release. I really cant tell a difference in the taste, flavor and texture over a slow cooker. Only main difference is the house doesn't smell like roast
Posts: 1363 | Location: OK | Registered: April 13, 2016
Originally posted by wxl: Have a new instant pot, ready for first test. Keep recipes coming.
Honestly, I use my instapot for making broth over most anything else. I have been trying to stay with little to no sodium. Keeps my Doc off my ass.
Get 5 pounds of raw beef bones, celery, carrots, onions and garlic. Pressure cook for 4 hours and slow release for an hour.
I use chicken feet or chicken bones with celery, carrots, onions and garlic. Pressure cook for 4 hours and slow release for an hour.
The above give the best damn chicken/beef broth I've ever had. I freeze it in plastic 1 cup containers I got from Amazon. When they are frozen, I dump them into a plastic bag and keep them frozen in the garage freezer. Does three things. Lets me have better storage, lets me just drop a cup into the cooker/pot etc and it also lets me know if the power goes out and the freezer were to defrost without me knowing.
Posts: 1363 | Location: OK | Registered: April 13, 2016
She's easy on the eyes eh? I follower her on social media. She has some of the best recipes. I bet 90% of what I cook, came from one of her shares or videos.
Posts: 1363 | Location: OK | Registered: April 13, 2016
