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/ ]

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!

Momma's Potato Cheese Soup

Ingredients:

• 2 cups water, bone broth or chicken broth w/ 2 tsp (+/-) chicken base
• 6 cups potatoes, raw, peeled & cubed
• 1/2 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, peeled and sliced
• 2 tsp parsley flakes
• A dash of pepper
• 1tsp garlic powder (not garlic salt!)
• 3 cups milk
• 1lb Velveeta cheese, cubed
• Salt to taste
• Corn starch & water for thickening

Instructions:

1. Pour the water or broth into the liner with the bouillon.  
2. Layer the potatoes, onions, carrots, celery, parsley,  in the liner.  Do not stir.
3. Push "Pressure cook" or "Soup/Broth" & set for 5 minutes with a 5 minute NPR.
4. Stir. Taste. Adjust seasoning (keeping in mind that the cheese will add salt)
5. Add cubed Velveeta to the top, pressure for 0 minutes, 2 minute NPR, QR remaining pressure.
6. Stir till melted and incorporated. 
7. Prepare corn starch slurry.
8. Push sauté & thicken using corn starch & water slurry, pouring it in slowly while stirring constantly, during a boil.
9. Turn off sauté as soon as it's thickened.
10. Serve with warm French bread, homemade bread, or biscuits. 

{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

Heidi's Cabbage Stew

Chop:

• 1lb potatoes, small dice
• 2 onions
• 4 large carrots
• 2 celery stalks
• 1 head cabbage

Meat:

• 1 pound fresh ground pork, or Jimmy Dean sausage
  - OR -
• 1 to 1-1/4lb kielbasa, smoked sausage, bratwurst, polish sausage etc.

Seasonings: To taste.  

• 4-6 garlic cloves or 1 tbsp granulated garlic
• 2 tsp chicken bouillon
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 3 tbsp Basil*
• 3 tbsp Oregano*
• 3 tbsp Parsley*
• 1/4 tsp Cumin*
• 1/4 tsp Coriander* 
• 1/4 tsp Paprika* 
• 1/2 tsp Sage*
• 1 tsp Thyme*
• 1 tsp Rosemary*
• 1/4 tsp Tumeric
• 1 large bay leaf

Liquid: 

• 4 cups of water or chicken broth

1. Brown the sausage in the Instant Pot using the saute function.  Deglaze thoroughly. using the chicken broth or water.   
2. Throw all the remaining items in the Instant Pot starting with the root vegetables (carrots, potatoes, onions) and ending with the celery and cabbage. Cook at High pressure for 4 minutes.
   
   
   Note:  

• Items with a star can be replaced with 1/4-1/2tsp Italian seasoning mix
• The cabbage will give off a good amount of water (close to two cups I'd wager), so if you don't want "soup" you could cut the liquid back as far as to 1 cup if needed, but then it would stop being "stew" or "soup" and would instead just be a bunch of steamed vegetables with sausage.