Instant Pot (21)
Basmati Rice has a fresh, nutty flavor. The spices in this recipe, along with the Pistachios, make a tasty rice pilaf that can accent any meat dish.
Country Style Pork Ribs come from the same cut as the Boston Butt or the Picnic Roast and does not contain any actual rib meat. Country Style Ribs can be boneless or they can be bone-in when the shoulder bone is included. Like the Boston Butt, Country-style Pork Ribs should be cooked at a low temperature, for several hours to render the fat and add flavor to the meat, while providing the "fall-apart tenderness" rib-like experience. Choose your favorite store-bought or home-made BBQ sauce and finish the meat with a final broil to form the perfect char. This recipe provides guidance for multiple preparation methods: Sous Vide, Conventional Oven, Instant Pot, and the Slow Cooker.
Boneless Chuck Ribs can go by a lot of names: Boneless Chuck Ribs, Country Style Boneless Ribs, Texas Style Boneless Ribs, Chuck Short Ribs, Boneless Braising Ribs, Boneless Short Ribs, Chuck Boneless Short Ribs, English Short Ribs, Middle Ribs, Chuck Flat, or Shoulder Ribs, to name a few. Whatever they are called, Boneless Chuck Ribs are an inexpensive substitute for the beef rib. Chuck ribs require a longer cooking time, but the finished ribs can be worth the wait. Cover the ribs with salt and refrigerate for 24 hours or so, to allow the salt to permeate into the meat. Slow-roast the meat using a Sous Vide, a Conventional Oven, or a Slow Cooker. Slather with your favorite BBQ sauce and then oven broil on high for a few minutes to get the perfect char.
Beef Brisket is a cut of meat taken from the chest of the cow. The Brisket can be a tough meat and should typically be cooked for a longer period to become more tender. Instead of 7 to 10 hours in the Oven, Slow Cooker, or BBQ Pit, this recipe provides a tasty, juicy meat after only about 75 to 90 minutes in the Instant Pot. This recipe also includes a Finishing Sauce, which is a sauce that is used in the final preparations of a meal, or prepared and then used when serving the meal.
This is an easy BBQ dish that requires very little effort and can be on the table in less than 1 hour. I am not a fan of cooked Chicken Skin, so I typically remove the skin. This allows all the flavor of your BBQ to soak into the meat and not just the skin. Cooking the drumsticks with the skin on may require additional cooking, so if you don't want to remove the skin, you may need to experiment with the cooking time. I like to use a Carolina Mustard style sauce, but you can use any store bought or homemade BBQ sauce.
Chinese Style BBQ Ribs are a traditional dish that can take hours to prepare. Fortunately, with the inclusion of an Instant Pot to cook the ribs, you can make tender, fall off the bone ribs, without sacrificing flavor or time.
We all know about Buffalo Wings. But what about the rest of the animal? This recipe gives a similar treatment to the familiar Drumstick. Simply marinate, load the Drumsticks into the instant pot, then finish them in the oven. While this recipe uses a traditional medium-mild "Hot Wings" marinade, you can mix it up and make any style you want.
Butternut Squash (also called Autumn Squash) soup is the perfect fall-time comfort food. Using the pressure-cooking option in your Instant Pot reduces the time-to-table from about 6 hours to less than 2 hours. Using a Coconut Yogurt provides a nice creamy consistency, without adding heavy cream.
This easy recipe can be made entirely within your Instant Pot, making for a quick dinner with an easy cleanup.
This simple recipe provides a tangy yogurt that is great for tzatziki or to eat plain. You can use any fat content, from Skim to Whole Milk. I prefer a lower fat yogurt, with Skim Milk. This recipe yields about 4 Cups of Greek Yogurt.
This Hawaiian Coconut Pineapple Rice is the perfect side dish for Hawaiian Huli Huli Chicken. Or you can shred the Huli Huli Chicken and mix it in directly with this rice for a tasty Polynesian meal, without opening a can of Spam. Note that the Instant Pot method requires less liquid, so you will need to adjust the recipe accordingly.
Making cheeses or yogurts requires sterile tools. Your Instant Pot can be easily sterilized to limit the "bad" bacteria so that the "good" bacteria, which produces the desired flavors, can flourish and grow and will not be overrun by colonies of "bad" bacteria.
Always use unspoiled milk products when making yogurts and cheeses.
It seems like good Latino food always begins with Sofrito, a flavorful sauce base that is traditionally made by mincing Garlic, Onion, and Pimentos Verde (Green Bell Pepper). I like to further accentuate this soup with fresh Cilantro with fresh Lime. This soup includes a single chopped Jalapeño pepper to provide just a hint of heat. I prefer to use Chicken Thighs over Chicken Breasts as the dark meat is typically more flavorful and juicier when poached. Serving the soup over a pile of Rice makes this into a hearty meal.
Mexican Crema Fresca is a traditional cream-based sauce, similar to Crème Fraîche. Both use Heavy Cream, however Crème Fraîche integrates an active buttermilk culture (Lactococcus lactis or Lactobacillus bulgaricus plus Leuconostoc citrovorum), while Crema Fresca uses an active yogurt culture (Lactobacillus bulgaricus and Streptococcus thermophilus). This recipe can be easily scaled to produce a larger yield by maintaining a yogurt/cream ratio of 1:8. Note: Yogurt that does not have an active culture will fail to incubate properly. You can replace the Heavy Cream with Half and Half, to reduce the overall cost, without a negative impact on the flavor.
Rice is a staple for Mexican food. It can turn nearly any snack into a meal. This is an easy, traditional Mexican Rice that will accompany any Latino dish. You can add chopped, roasted Jalapeños for additional flavor. In order to scale, measure 1/4 dry Rice per serving. Measure out the Rice to Water ratio at 1:2.
This recipe provides a pretty exact flavor match to the white rice served at a certain fast food burrito chain, but without the salmonella. Rice is a staple for Mexican food. It can turn nearly any snack into a meal. This is an easy, traditional Mexican Rice that will accompany any Latino dish. You can add chopped, roasted Jalapeños for additional flavor. In order to scale, measure 1/4 cup dry Rice per serving. Measure out the Rice to Water ratio at 1:2. This recipe provides a pretty exact flavor match to the white rice served at a certain fast food burrito chain, but without the salmonella.
Phở Bo (Phở is pronounced with a short shwa sound like the vowel in the word "bud" and seem to translate as "noodle soup". "Bo" translates as "beef") is a Vietnamese noodle stew, resulting from the fusion of Asian and French Cuisine. Pho is a savory noodle dish that is generally served as a main course. This broth normally takes about 24 hours in a Slow Cooker in order to develop the deep mature flavors found in a Pho broth. However, this time can be shortened significantly, without loss of flavor, by using a pressure cooker or Instant Pot.
Poached Chicken is similar to boiling chicken, but produces a much better result. Boiling involves cooking the chicken in rapidly boiling water. This will result in a dry and tough final product. Poaching chicken involves reaching a high initial temperature, then cooking at a lower temperature until the meat is cooked. Poaching chicken results in moist, flavorful meat.
"Primavera" is Italian for "Spring". A Primavera Pasta is traditionally a Pasta dish served with Spring vegetables. This quick and easy recipe is somewhat of a "peasant" dish, meaning that it can be made with whatever ingredients that you have available. While you can use any type of pasta, I prefer to use a small-shaped noodle, such as Bowtie (Farfalle) or Penne Pasta. Using the Instant Pot, you can put dinner on the table in less than 30 minutes.
Whether it is spelled "quark", "quarg", or "kvarg", the German word for "curd" is a common soft cheese in Slavik, German, and other Northern European countries.
Quark is a creamy, soft cheese, with an extremely mild flavor. It can be made from any milk, from whole to skim, although a whole milk will provide a slightly larger yield. Quark works well as a rich and creamy butter replacement, as a base for cheesecake, or for a variety of other savory uses. This recipe uses the "Yogurt" setting on an "Instant Pot" to incubate the culture into Quark Cheese. The yield for this recipe (using 2% Milkfat) is about 4 ounces (1/4 Cup) of Quark.
This traditional Japanese stock is used for Tonkotsu Ramen Noodles. The name comes from "Ton" meaning "Pork" and "Kotsu" meaning "Bone". Traditionally, this recipe has a long preparation time (12 - 20 hours), however, the maturity of the flavor is well worth it. Alternatively, you can use an Instant Pot and get the same results in only about 6 hours.
