Hot & Sour soup - modifications

On 12/9/2019 I used Jeffrey Eisner's recipe for Hot & Sour soup from pressureluckcooking.com. It was very good, however I made some modifications and believe my second attempt will suit me better after documenting the modifications and suggestions.

The original ingredient list:
7-8 cups of vegetable broth (I used 7 tsp of Vegetable Better Than Bouillon + 7 cups of water; NOTE: using 7 cups vs. 8 creates an even more intense hot & sour flavor of the soup)
1 tbsp of canola oil
3 tbsp of rice vinegar
1 tbsp of red wine vinegar
1/4 cup of reduced-sodium soy sauce
2 tsp of chili garlic sauce (or Sriracha will work fine too!)
1 tsp of sesame oilsesame oil
1.5 tsp of granulated sugar
2 tsp of ground ginger
1 tsp of white pepper
1.5 tsp of Kosher salt
1 bunch (or about 5 strands) of scallions, sliced
16oz of Baby Bella (Crimini) mushrooms, sliced (you can also use Shiitake mushrooms, just remove the stems)
16oz can of bamboo shoots, drained
8-10oz bag of baby spinach
8-14oz of firm or extra firm tofu, cut into small cubes
1/4 cup of cornstarch + 1/4 cup water, for a slurry
2 large eggs, whisked

I didn't have sriracha, or the correct chili garlic sauce, so I used Louisiana hot sauce and used chicken base in place of the "better than bouillon", since I prefer this brand and had no vegetable base left having used it all the day before.  

I also added diced chicken, hoisen sauce, sweet garlic chili sauce (contains honey as well as the peppers), white mushrooms & ginger.  I omitted the salt & sugar, cut the sesame oil & baby bella quantities in half, and doubled the tofu because I did not want any leftovers. 

I believe next time, I will either cut the tofu quantity in half, (Jeffrey's lowest estimated quantity would have been correct), or I will double the batch of soup.  There was just way too much tofu for me with it being doubled though, and I would add at least one more box of mushrooms, and would repeat all of the additions I made.  It really added to it giving it a much more robust flavor. 

It turned out so good in fact that even my mother, who hates hot & sour soup, ate two bowls! That is the true test of whether something is good! lol! 

PSYCHOPATH CHILI - IP

PSYCHOPATH CHILI

1 T olive oil
1 large onion, chopped
1 bell pepper, chopped
4 cloves of garlic, minced—more if you like garlic
1-1/12 lbs. lean ground beef
2 14 oz. cans of diced tomatoes, undrained
4 14 oz. cans chili beans, drained and rinsed (hahaha)
1 14 oz. can tomato sauce
1 cup beef stock or soup base
1 T steak seasoning
3 T chili powder
1 T Worcestershire sauce
1/4 cup leftover coffee
2 tsp. cumin—more if desired
Chipotle powder or cayenne pepper to taste—we like our chili fairly spicy
Jalapeño salt to taste (worth looking for) If you don’t have it, regular salt will do.

Sauté vegetables, garlic, and meat in olive oil in IP for five minutes or so. When meat is still about half pink, add chili powder and cumin. Add remainder of ingredients plus a little water, if it’s not soupy enough for you.

Cook on Bean setting—my Bean setting is 30 minutes. I let it NPR for 10 minutes and then QR.

**  Taken from the IP group on Facebook.  Original authors name: Jody Wilson.  Link: [ https://www.facebook.com/groups/InstantPotCommunity/permalink/2889461994481103/ ]

Instant Pot Omelet w/ sausage & cheese

Good morning!

After the storm we had last night, this morning was the morning for something quick, easy and healthy (according to my diabetic carb points booklet from the hospital).

So, after some perusing the internet as well as the booklet, and my phone app, I compiled some of the "egg bite" recipes into one that suited me and away we went!  However, I'm too lazy to divide it all out into those little cups, so it became one giant egg bite!  And it tastes really really good!! So, while my photography skill is lacking big time, just imagine the best omelet you've ever tasted and there you have it!

• 2 eggs, beaten
• 1/4 cup half & half
• 4oz Jimmy Dean Original ground sausage
• 1/4 cup cheddar, mozzarella & Parmesan cheeses, shredded
• A sprinkling (1/8-1/4 tsp) of: 
• black pepper
• garlic
• onion
• Old Bay original
• dried chives

1. I put the sausage into the IP first, letting it cook the juices and fat out in the stainless steel bowl.  Cook time was 10 minutes + QR.  
2. While that was cooking, I beat the eggs, half & half, and seasonings together.
3. When the sausage was finished and pressure was out, I drained the grease off the sausage patty and chopped it all up.  
4. Next I poured the beaten eggs over the sausage and stirred a little bit to make sure it was coated in the egg.
5. Finally I sprinkled all of the different kinds of shredded cheeses over the top.
6. Placing the trivet into the IP, (the food on top of the trivet) with cold water in the bottom, I set the cook time for 8 minutes and walked away for awhile.  I quick released the pressure and bon appetite!  'Twas yummy! If I do say so myself!  Best of all?  It stayed well within my allowed carbs for this meal!

Nutrition facts:

Calories:  754 kcal

Protein:  49.95 grams

Fat (total): 58.43 grams

Carbohydrates:  8.88 grams

Chinese Chicken & Broccoli (Instant Pot translation and recipe revision)

Good evening my lovely readers! It's a beautiful 50* out and this momma is thinking "chinese"! Hubby and I are getting pretty good at perfecting the homemade chinese, so here is the basic run down of how we handled the last batch we made! My picky little people love homemade chinese normally, but this recipe was such a hit that I didn't even have enough left over to send in lunches for the next day!

This recipe is what I jumped off of, and it's obviously not an IP meal, but is easily translated. Here is the basic ingredient listing, with my revisions:

• 1 large Head of Broccoli, cut into florets
• 3 Tablespoons vegetable oil
• 6 boneless chicken thighs skinless, chopped into bite sized pieces
• 2 cloves, minced or 2 tsp granulated garlic
• 1 onion, cut julienned
• 1 can bamboo shoots, drained
• 1 can water chestnuts, drained
• 1 tsp dried ginger, to taste, adjust after cooking
• 2 Tablespoons Hoisin Sauce + more to taste after cooking
• 2 tablespoons oyster sauce
• 3 Tablespoons soy sauce (extra to taste)
• 6 Tablespoons honey **
• 1-3 cups hot water per preference of gravy to veg/meat ratio

** I skip the honey, but have left it in just in case someone else would like to know how much to add.

1. Cut the chicken into bite sized pieces and push "saute". When it says "hot" add your oil and push it around so it coats your IP liner. Then add your chicken, and sear it lightly, just till the chicken is getting white, or light brown spots.
2. Next you're going to deglaze the liner using the water. While the chicken is still in the bottom of the liner, and while the pot is still good and hot, add 1 cup of water and using a wooden spoon or scraper, scrape up anything that might be stuck to the bottom. The chicken will produce liquid, but the IP requires liquid to work correctly, and we like lots of gravy.
3. Cancel the saute function.
4. Add the garlic, onion, ginger, soy sauce, hoisin, & oyster on top, don't stir.
5. ** If you desire rice with this meal, & have a stainless steel PIP bowl, and a long legged trivet, you can measure your rice & water out into your PIP bowl and place the long legged trivet in on top of your food.
6. Set the cook time for 5-10 minutes depending on how much chicken you have, (if you have a single batch 5-7 is sufficient. If you double it you'll need to cook a little longer. Let it naturally release for 10 minutes.
7. While it's cooking, cut up your broccoli to suit you, some like it big, some like it small, I have preschoolers so I have to accommodate their small mouths.
8. When the IP beeps, you're going to stir the food and taste. Season accordingly. I added more ginger, hoisin, water, oyster, black pepper, and rice wine.
9. Once you're satisfied that it is seasoned to suit you, put the bamboo, water chestnuts & broccoli in on top, in that order. Do not stir it in. Reset the IP to either 0 (zero) minutes HP, or 1 minute LP depending on which one you have. This SHOULD produce broccoli that is softened but not mush... however I am not 100% on it, it COULD be too mushy... some folks like their broccoli pretty firm...
10. Anyway, when it beeps after adding the broccoli do a quick release.
11. If the quick release spits sauce... close it back up and do a controlled pressure release. Don't make a mess of your counter ... just close it back up and release the pressure slowly by hand...

Instant Pot Bone-In Chicken Instructions

1. Put 1 cup of water in the liner
   
2. Put the rack (trivet) that came with the IP into the liner
   
3. Now place your chicken into the liner, on the trivet. Do not pile. Just do a single layer on each trivet. (If you allow air flow between the layers, you can cook 12 pieces of chicken in 10-15 minutes instead of 30-45) Season it however you want, just remember that you may need to step up the seasoning just a little more than you'd expect. (I use Italian dressing as a marinade sometimes.  So you would move the chicken all around till its all coated in it)
   
   If you are using multiple trivets, add the next trivet now and continue adding chicken to the pot.  This works for up to 4 layers in my 8qt IP Duo.
   
4. Now hit Meat/Stew or Pressure Cook and using the "+" and "-" buttons go up or down to reach 15 minutes (00:15) and turn the black knob to the sealing position.
   
5. The screen will display "on" for awhile, you'll hear boiling and hissing sounds, might see some steam come out the top for a short time, then it'll seal and it will become quieter. The screen will still read "on" for a short time then the pressure inside (12psi) will be reached and the clock face will change to read your selected cook time. The pot will beep one time letting you know it's beginning the cook count.
   
6. It will now count backwards from (00:15) to (00:00) at which time it will beep multiple times & the clock face will change to (L0:00) and begin counting up instead of down to indicate how long is been on low/keep warm.
   
7. Now, if this were veggies you'd flip the lever open and release steam (known as a quick release). But you're not going to do that this time because it's meat.
   
   This time, you're going leave it alone and allow the clock to read (L0:10) or (L0:15) before you open it. This allows the meat to rest and it will absorb the liquid in doing this and make very tender chicken.

Blueberry bread pudding with lemon curd

Blueberry Bread Pudding 

In a buttered 2 qt soufflé dish:
Beat 4 eggs, add 2 cups milk, 1/2 c sugar, 1 t vanilla, 1/4 t salt
Fold in
8 oz white bread, cubed, 1 c blueberries 

Cover with greased aluminum foil. 
Lower into trivet in instant pot that has 1 1/2 c water in it.

Close IP, set to sealing. Cook on high manual 25 min, NR 20 minutes. Uncover and cool 10 minutes. 

Sprinkle with cinnamon and sugar. 

Serve with lemon curd and/or whipped cream.

**  I want to keep this so I don't lose it.  This was gotten from ( Sheri King Ward ) on Facebook's Instant Pot group.  I believe it is her recipe, but I don't know for sure.  Either way, I am in no way claiming this as my own, I simply do not want to lose the recipe or the idea. 

Instant Pot Yogurt #3

Well, I've done it.  #3 it is!  After having pretty much everyone taste it, it's been decided this 3rd attempt at making the perfect yogurt was the best batch so far!  I've had some accidents and some failures along the way, but it turned out so good that I have people who don't like yogurt saying they would eat it, and my 5-year old (picky eater) even likes it.  My 3-year old (eats everything) can't leave it alone, and my dad is taking it on the road with him while he's driving a semi!   Yay for healthy snacks!

So, in case you'd like to try your hand at it... here's what I did!

Instant Pot Yogurt #3

Ingredients & Items needed: 

• 2 quarts of whole milk
• 2 tablespoons of Noosa Yogurt
• 1 can of sweetened condensed milk
• 1 vanilla bean pod, split & scraped
• 3 teaspoons vanilla extract
• 1 (8qt) Instant Pot with yogurt function
• 1 IP liner
• 1 pressure cooker trivet
• 1 food thermometer
• 5 pint jars, washed & sterilized
• 5 pint jar lids

Pour your milk and sweetened condensed milk into the Instant Pot liner.  Stir until well incorporated then place liner into the Instant Pot base and push the "Yogurt" button until it reads "BOIL".  I leave the vent open. It isn't necessary to close it for the milk to heat up to the correct temperature, but you can if you would feel better about it.

** This step is important for thick yogurt, because it is denaturing the protein strands and allowing them to change shape to become longer and more "friendly" with their neighbors.  

While the milk is scalding, clear off a space large enough for your instant pot liner inside your refrigerator

Once the "BOIL" cycle is completed, allow the milk to rest for 5 minutes, in the base.  After 5 minutes open the lid (unless you've sealed it, in which case you need to vent the pressure).

Remove the Instant Pot liner from the base and rest it on the counter, on a hot pad and stir around to make sure everything is well blended etc until it reaches approximately 150*F.  Place the liner into the refrigerator and stir it every 10 minutes until it reaches an approximate temperature between 98-110*F.  

** Should be in the correct range within about 30 minutes.  If it gets too cold, it's alright, it will still make yogurt and you don't need to start over or anything. 
Once the temperature drops into the "happy zone" of 98-110*F, stir the vanilla bean paste, vanilla extract and the 2tbsp of Noosa Yogurt into the sweetened milk in the liner.

Now here, is where you have two options:  

1)  You can do as I do, and place the liner into the base with 1 cup of water and the trivet, bringing the water to a boil, turn the heat off, but don't remove the water or trivet.  While the water is heating up, pour the sweet milk mixture into the pint jars, keeping them in reserve on the counter until the water is finished boiling. Add 1-quart cold water, then place the jars (carefully so as to not burn yourself) into the liner, on top of the trivet so the jars do not come into direct heat with the heating element in the bottom of the pot. I then take the sprayer on the sink and fill the liner with water until the water is at the "shoulder" of the jars.  This produces a more even incubation throughout the entire batch rather than just the bottoms becoming thick and the top portion being thinner. The jars are now your incubation containers, and you need do nothing more except put a lid on them when they've completed the yogurt process. 

2)  You can leave all of the milk mixture inside the liner, place the liner into the base and use the liner as your yogurt incubation container. However if you do, you'll need to transfer the finished product into other containers once the process is complete, and moving the yogurt will disturb the proteins and produce a thinner yogurt, unless you choose to strain the whey off using a yogurt strainer from Amazon, in which case it will be thicker than thick.

Whichever option you choose, you are now going to cancel any prior instructions given to the pot so that it reads "OFF".  You are now going to press the "Yogurt" button one time, so that the heat setting is on "normal", then select "8 hours" (08:00) and put the lid on, walking away to allow the milk to incubate and change into yogurt for the next 8 hours! It's that easy!

Once the incubation process is completed, do not stir, or disturb in any way.  Simply pop your container(s) into the refrigerator and allow to chill for at least 4 hours or until the yogurt is an equal temperature throughout.

This recipe shouldn't require any straining, it turns out very thick for me when left undisturbed in the jars, but if it should turn out thinner for you and you wish to try to strain it, I will post instructions on how to do that as well, in a later post. 



Edit To Add:
For my fourth attempt at making yogurt, I chose to get creative by putting the flavoring in BEFORE it incubated.  The attached photo is from that batch, with two Luxurious Lemon, two Double Vanilla Bean & one Rockin' Raspberry.

Edit to add x2:
Recipes have now been tweaked for both coconut and strawberry as well as the raspberry and lemon.  

IP French Onion Soup

I had been told that the Instant Pot makes an amazing pot of French onion soup. But after several bloopers on the stove top years ago, I was uneasy trying this. My craving got the best of me however, and I am ever so glad it did!

I used Jeffrey's French Onion Soup recipe from his site pressureluckcooking.com.

I really didn't do very many things different, just cut it in half, doubled the garlic and pepper quantities, used Italian bread instead of croutons, & kept the bread on the side to be eaten as garlic cheese bread. But it turned out so fabulous that I have been "forced" to make it again in less than a week!  Below are my adjusted quantities. I followed the directions as Jeffrey has them written.

Instant Pot French Onion Soup - revised
1½ teaspoons of salted butter
1½ teaspoons of vegetable oil
1 teaspoon of light brown sugar
One half from 4 big onions. Onions should be halved and sliced into ribbons (I used ½ of each: Vidalia/Sweet, Red, Yellow and Spanish)
2 cups of beef broth (1 can of beef broth is 2 cups of liquid)
½ cup of dry red wine (I used a pinot noir)
½ teaspoon dry thyme
½ teaspoon of Worcestershire sauce
1 bay leaf
¼ teaspoon of garlic powder
½ teaspoon of salt
½ teaspoon of pepper
1 loaf of Italian bread, sliced into rounds and toasted in the oven, or a package of your favorite croutons

** I chose to slice the bread and toast with cheese & garlic on top. Suggested cheeses include: Provolone, Mozzarella, Swiss/Gruyere and Asiago (optional)

Instructions:
1) Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl
2) Put the Instant Pot on Sauté and melt the butter and oil until it sizzles
3) Add the onions and brown sugar and stir regularly for about 10-15 minutes or until the onions have cooked down by about half and have become translucent and have a pasta-like consistency. Make sure they aren’t too firm or too mushy!
4) Add the broth, red wine, Worcestershire sauce, thyme, bay leaf, garlic powder, salt and pepper. Give it a stir and secure the lid.
5) Hit “Manual/Pressure Cook” or "Soup/Broth" for 8 minutes. Quick release when done. Adjust seasoning as needed.

** If intending to handle as I did, follow steps 6 & 7.

** If intending to handle as normal French onion soup, bake the Italian bread, cut into slices and toast, then follow steps 8-11.

** If intending to handle as Jeffrey did, he used croutons instead of bread as his case for the cheese on top of the soup.

6) Place the bread slices on a cookie sheet, spread with butter & sprinkle with garlic powder. Layer and sprinkle with the cheese. Bake until cheese is beginning to golden up.
7) Ladle the soup into bowls and serve with the garlic cheese bread on the side.

8) Preheat your oven to broil while quick releasing.
9) Ladle the soup into the crocks until it’s just below the brim. Lay one slice of toasted bread, or a layer of the croutons, on top of the soup so that it serves as a foundation for the cheese.
10) Seal with 1-2 slices of cheese (depending on how wide your crocks are, mine need 2 to cover it properly but many will only need 1). And then layer a slice of Swiss or some shredded Gruyere (and a few flakes of the Asiago, if using). Leave some of the Swiss a little over the edges so when it bakes, it coats some of the side of the crock. Peeling the cheese off while eating is one of the best parts of the french onion soup experience! Sprinkle lightly with some paprika.
11) Place the crock on a baking tray lined with tin foil and pop into the oven for 5 mins or until the top begins to bubble, turns slightly brown and forms a cheese-like crust. ENJOY!

Parmesan Garlic Italian chicken

My oldest wanted Italian chicken ... But I didn't have the exact stuff I would normally use, so I used what I had (link below) and he doesn't like it, but I sure do! This chicken and the gravy it produced is so good I could put it over basically anything... Biscuits, toast, mashed potatoes... It's wonderful...

What I did:
★ 1 cup water and the trivet (that came with my Instant pot) in the IP liner
★ 3 (large) frozen chicken breasts in a stainless steel 5qt PIP bowl
★ Poured the bottle of garlic parmesan Italian vinaigrette over it, so all exposed sides had been in contact with the vinaigrette. Then pressurized under the "meat/stew" button for 10+10 NPR.
★ After the first set of 10+10, I sliced it against the grain and put the sliced meat back into the bowl, pushing it down under the sauce and re-pressurized for 20+20 NPR.

** If I had cooked just one breast at a time, or had used racks to keep them from touching each other, the 10+10 NPR would've been effective to get them cooked thoroughly.

{Instant Pot} Pressure Cooker Chicken Taco Soup [Revised]

Ingredients

• 4 c. (32oz) chicken broth
• 1 lb boneless skinless chicken breasts;
• diced, cut into strips or left whole to be shredded later. Skip step 3 if pre-cutting the chicken
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 (15oz) can corn with diced peppers
• [Baja, Southwest, Fiesta, Jalapeño, Chipotle, & Fire roasted corn blends or (1 (7oz) can of chilis + 1 (15oz can of corn) are examples of what is meant by this ingredient
• 1 (15oz) can black beans w/o chili sauce, drained & rinsed
• 1 (14.5oz) can petite diced tomatoes
• Toppings:  

o    Tortilla Strips 

o    Sour Cream

o    Shredded Cheese

o    Avocado

Instructions

1.    Combine all ingredients in pressure cooker, in order, except topping ingredients.  Do not stir!

2.    Close lid and make sure pressure release valve is set to sealing. Set pressure cooker to high pressure using either "Pressure cook" or "Manual" button, and set for 15 minutes. When time is up carefully quick release the pressure cooker. 

3.    Remove chicken and shred with two forks. Place back in pressure cooker and stir. 

4.    Divide into soup bowls and top with any toppings of your preference. 

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Up To Pressure Time: 10 minutes, approximately. 

Cook Time: 15 minutes

Total Time: 35 minutes ~

Servings: 6

Author: Julie Evink, revised by Heidi Evans for clarity and burn warning elimination

Instant Pot Tips & Tricks

1) Always put thin liquid (water, chicken broth, apple juice) in the bottom of the liner.

2) Layer foods. Do not stir. Ever.

3) Always add creams, milks and tomato products last.

4) Take the amount of time the recipe says it will take, and double it. Just to give yourself enough time to get food on the table and avoid a hungry mob of family members out for your head since food is late.

5) Thick foods like oatmeal require natural release to avoid splatter effects and burn risk.

6) All meats, (no matter if it's ground burger, a little/big roast, a whole chicken or whatever) requires at least 10 minutes natural release time.

7) Be aware of where your seasonings are in the layering. Seasonings can burn just as well as normal food ... So I almost always add those last or next to last so they will add to the flavors but won't be near the burner.

8 ) Cut yourself some slack. This is as learning process. It's ok to not produce perfection straight out of the gate!

Methods of cooking:

PIP: (Pot-in-pot) means you use the trivet, with water underneath & and oven safe dish or bowl to contain your food... It produces a burn free way to cook thick foods or to make smaller portions in your pot.

Steaming using the trivets or steam baskets

"

feel free to private message me as needed concerning IP/pressure cooking. Sometimes it takes a faster response than a post on Facebook will get you. Anyway...
I have only used one other brand outside of Instant Pot, so I can not promise it always carries over, BUT it seems to. This other brand wasn't "bad", just not used friendly and lacked the same buttons & obvious "in your face" pressure pin on top to KNOW if the position is was at pressure. Much like the Lux. I think the IP-Lux pin design is retarded, because you can't see it easily without sucking your face over the top of the lid.

I have an 8qt duo (x2), and my boss has a 6qt Lux, and a long time elderly friend has some problems going on & her husband decided an off brand pressure cooker was the answer. It was not. So when I got my IP last January she talked to me to come over to see if I could help get the hang of the off brand. I ended up suggesting that she buy an IP duo and she was able to get the hang of IP when she couldn't get the hang of the off brand (something or other "xl")

Does that help you at all?

1) Accessories are your friends. Stainless steel bowls for things that are "saucy", cake pans for meat like fish and chicken, sauce containers for mini cakes or eggs, stainless steel colanders for steaming veggies, egg racks to allow you to stack all those things mentioned... Or, accessory kits that have a bunch of those things already just in silicone or stackable pan form.

2) Seasonings will become diluted in the pressure cooker because it is a wet environment. Pressure cooking requires more seasoning than conventional cooking at times. I have found that some recipes are just "lacking" and I have to double or even triple some seasonings. And some things hold up to the way the IP cooks than others. Granulated and dried seasonings, depending on what they are, do better than fresh. Then others the rule is opposite...

3) Thin liquid ALWAYS goes in the liner first. Always. Thin liquids include: water, broth, apple juice, beer etc.

4) Don't be afraid to use the trivet that should have come with your unit. No matter the brand, a trivet should have come with your PC. That trivet is there to help you not burn things, or to keep things up or if the water that you don't want to boil.

5) Layers are key. Don't stir, always layer, and always put things like tomatoes & dairy in last because they are "burn risk". There are a lot of bad recipes out there. People who are either good at cooking but bad at communication and can't explain proper methods to cook, or are using different machines and assuming it's the same. Some off brands don't have the same "burn warning" sensitivities so those people can stir up the layers, but I keep a hard and fast rule to never stir up the food till after it's cooked.

6) "Thick" food (like oatmeal/porridge) requires a period of resting after being cooked. Air bubbles are formed during the cooking process. When you don't allow for a rest period (npr) then those bubbles, wanting to escape, can come bubbling to the surface and create a "splatter" effect. Not allowing for that rest time is when folks get burned by exploding food.

(NPR: natural pressure release; just leave the poly alone for a designated time then quick release everything remaining after that time has passed)

I was given a good stove top cookbook last year, which isn't an approved cookbook so I can't share it publicly here, but in it, there is a huge section on how to use pressure cookers safely, the history of the pressure cooker etc. It's very very interesting and I learned loads from it. All the recipes in the cookbook apply to the IP, just require more time once in awhile because stove top cookers (the IP Ultra not withstanding) cook at 15psi. Electric pressure cooker like the IP, cook at 9-10psi (low pressure) and 11-12psi (high pressure). Just means food takes just a teeny but longer sometimes is all. The Ultra, cooks at 15, and can be canned in because of it.

Instant Pot Garlic & Herb Parmesan Mashed Potatoes

These were so good that my dad could NOT leave them alone as we were beginning to put food on the table to serve. He just kept going back for more snitches! My BROTHER (who is very picky and wasn't sure he was thrilled about something new) took one bite and went "oh. my... these are incredible" and he went back for 4th, 5th & 6th helpings!

Ingredients

·         2lbs potatoes, peeled and cut into chunks (about 8 mediums)

·         3 tbsp minced refrigerated garlic (or)  6 cloves, peeled & smashed

·         1 1/3 cup chicken stock, bone broth or water

·         5-6 tbsp butter

·         1/4-1/2 tsp dried sage, rosemary, thyme, garlic, oregano, basil, parsley & salt season to taste

·         1/4 cup parmesan cheese (fresh)

·         1/4 cup parmesan/romano/asiago cheese blend

·         1/2 cup sour cream

·         1 cup cream cheese (one brick @ 8oz = 1 cup)

·         Optional: Butter & chives for topping

Instructions

1.       In the liner of the Instant Pot, layer the potatoes, broth, garlic & butter.  Lock the lid in place, close the vent to sealing and cook on high pressure for approximately 8-9 minutes with a controlled quick release.  Total time will be approximately 18-20 minutes.

2.       Unless you plan to drain the liquid off, you can mash the potatoes, with all of the remaining ingredients (seasonings, cheeses, sour cream, cream cheese), directly in the IP liner by using a handheld potato masher, or an electric handheld mixer.  Be sure to mash as soon as you can.

3.       Transfer to a serving dish and garnish with your chives, extra butter etc.

** Cook's notes: 

·         The difference in cook time is determined by whether you plan to drain them after cooking.  If you plan to drain, cook for 8 minutes.  If you plan to blend the fluid into the potatoes, you can cook a little longer for ease of mashing.

·         I prefer the handheld mixer, & not draining the liquid.  It produces a smoother more creamy product, and is less back breaking when making additions like cream cheese.

·         Mashing as soon as you can ensures that the seasonings meld, the cream cheese softens and to prevent lumpy potatoes. 

This is a compilation recipe devised by Heidi. 

Original recipes came from: 

https://pinchofyum.com/instant-pot-mashed-potatoes 

https://myfoodstory.com/instant-pot-garlic-mashed-potatoes-recipe/#tasty-recipes-11514

Pressure Cooker Mexican Roast Beef w/ vegetables & roasted chipotle salsa sauce

Ole! Add some spicy flavor to an ordinary pot roast and go mexican style with this recipe using traditional south-of-the-border ingredients. This is an entire meal with roast, vegetables, and uniquely flavored gravy all from one pot and in record time, so your cleanup time will be greatly reduced.

The Roasted Salsa:

4 (1/4-1/2oz dried chipotle chiles, or 1 (7oz) can chipotle chiles in adobo sauce

1 small head of garlic

6 medium tomatillos, husked, rinsed & halved

1/2 cup finely chopped cilantro stems & leaves

If using dried chiles, heat a heavy (cast iron) skillet over medium heat. Cut open the chiles & remove the stems & seeds. Cut the larger ones into smaller pieces & place in the hot skillet to toast, pressing flat with a spatula until they darken slightly and release their aromas. Watch closely, this will only take about 60 seconds. Do not over toast the chiles or they will have a bitter taste. In a small bowl, cover the toasted chilies with boiling water and let them soak for 30 minutes. Drain and discard water. While the chiles are soaking, preheat the broiler. Cut off the tip of the garlic head, slicing through the top of the cloves. Place the head of the garlic on a plate, cut side up, and cover tightly with microwave safe plastic wrap. Microwave for about 5 minutes or until the cloves have softened. Remove the plastic wrap and let stand until cool enough to handle. Pull the cloves apart and squeeze out the garlic. Roast the tomatillos on a baking sheet 4" below the broiler until blackened on one side, about 5 minutes. Use long handled tongs to turn and roast the other side. Put the tomatillos and any juice, the chilis, garlic and cilantro into a food processor or blender and process to a fine textured puree.

The Roast:

3-4lb boneless beef round, chuck or rump roast

1/2 cup all purpose flour

1-2 tbsp vegetable oil

2 spanish onions, thickly sliced into rings

1 (12oz) bottle mexican beer

2 tsp ground cumin

1/2 tsp salt & freshly ground pepper

2 medium size pasilla, poblano or anaheim chilis, seeded & cut into strips

4 medium carrots, peeled & cut into 1/2" rounds

2 chayote squash, peeled, pitted & cut into 1" cubes

6 medium red potatoes, scrubbed & quartered

2 cups frozen whole kernel corn

1. Dry the meat with paper towels and dredge in the flour. Heat oil in the pressure cooker over medium-high heat (saute function set to "normal"). Add the meat, cook until well browned on all sides and set aside. Add the onions and cook, stirring until they are deeply browned and well caramelized (about 8 minutes). Deglaze the cooker with the beer, scraping up all the browned bits. Stir in the salsa mixture, cumin, salt and pepper. Return the roast to the cooker and lock the lid in place. Bring to 15 psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 35 minutes. (Push "meat", "manual" or "pressure cook" set to high pressure, for 35 minutes with a full natural release) Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops. Turn the meat over and add the chiles, carrots chayotes, potatoes & corn distributing them evenly. Lock the lid in place, bring to 15 psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure and cook for 5 minutes more. (Push pressure cook, set to high pressure, for 5 minutes with a quick release) Remove from heat and use the quick release method to depressurize. Carefully open lid after pressure drops.
2. Transfer the roast to a serving platter and slice across the grain. Scoop out the vegetables with a slotted spoon, transfer to a large serving bowl. Skim off any excess fat from the surface of the sauce. Adjust the seasoning to taste. Pour the salsa sauce into a serving bowl to ladle over the meat and vegetables. 

Serves 6

Cooks note: Substitute a pork roast for the beef for an interesting variation to this recipe.

Heidi's notes: Instant pot high pressure is 10-12 pounds per square inch. A stove top cooker can go as high as 15psi. The cook times are almost always the same, or very close to the same when translating from stove to instant pot.

Taken from this book (written specifically for stove top pressure cooking, but can easily translate to electric IP once you have an idea of the basics:

https://smile.amazon.com/Miss-Vickies-Pressure-Cooker-Recipes/dp/0764597264/ref=sr_1_3?ie=UTF8&qid=1541881747&sr=8-3&keywords=miss+vickies+big+book+of+pressure+cooker+recipes