Tag: Instant

Instant Pot Creamy Chicken Pasta · i am a food blog i am a food blog

It’s Pi Day! You know, the day everyone eats pie because it’s March 14, which is 3.14, which is pi. Originally, I was intending to make a lemon meringue pie but that fell by the wayside because I currently have some sort of strange version of tennis elbow which is either caused by me using my phone too much or my bad posture at the computer. Either way, my right arm is basically useless, which kind of sort of means no pie.

I’m actually really worried about my arm. I haven’t really been able to cook or do anything really. I’ve stopped using the computer, my phone, or anything that requires my arms. I’ve just been trying to rest in hopes of the pain going away. Thankfully, Mike’s been taking care of me in the best way possible – making sure I have lots of snacks and also picking up the blog slack. He made this recipe based on my verbal instructions and it came out just how I wanted.

I was really happy with how the recipe came out – it’s truly reminiscent of chicken pot pie, minus the crust, plus noodles. The bowties were Mike’s idea because bow ties rhyme with pie. (By the way, I’m writing this using dictation, so any strange typos are totally due to that LOL.)

Anyway, this really is probably the most simple chicken pot pie-ish dish that you’ll ever make. It’s a dump and start kind of situation where everything goes into the Instant Pot. After a quick five minutes at high pressure, some butter and cream and a bit of corn starch are stirred in to thicken the sauce and everything becomes glossy and saucy and delicious.

I usually like to put a pie recipe up a couple days before Pi Day, but this year I wasn’t able to because of my arm. Still, I’m happy we got to celebrate in our own little way. If you’re anything like me and you didn’t plan Pi Day at all, you can still celebrate with super simple creamy chicken pot pie bow ties.

Happy Pi Day!

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Chicken Pot Pie Bow Ties: Instant Pot Creamy Chicken Pasta Recipe
serves 4


  • 1 lb boneless skinless chicken thighs, cubed
  • 1/2 lb bow ties
  • 1/2 onion, chopped
  • 1-2 carrots chopped
  • 1 3/4 cups chicken stock
  • 1/2 teaspoon garlic powder
  • salt and freshly ground pepper
  • 1/2 cup cream whisked together with 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 1 cup frozen peas

In the Instant Pot insert, add the chicken thighs, bowties, onions, carrots, chicken stock, garlic powder, salt, and pepper. Stir to combine.

Cook on high pressure for five minutes. When done, quick release the pressure and carefully open the instant pot.

Turn on sauté mode on medium heat and stir in the cream, cornstarch, and butter. Simmer, stirring occasionally, until slightly thickened. Add in the peas, taste and season. Enjoy!

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Instant Pot Vegan Chili – A Cozy Kitchen

The past few weeks I’ve been cooking like crazy in the kitchen. There are weeks that go by where I feel like all of my ideas are awful. Other weeks, I feel like I hit a groove and everything makes sense, falls into place and feels great. Last week was that week. So, this means that I have a bunch of recipes coming at you real fast. I can’t wait.

The first one that’s up is this not super creative one haha. Instant Pot Vegan Quinoa Chili.

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My favorite part about having an Instant Pot is how it’s made dinner so quick and easy. It’s literally 10 to 15 minutes away.

I’m going to admit something to you right this second: this Instant Pot Vegan Quinoa Chili is not mind-blowing. It’s a really solid, easy weeknight recipe. Am I a bad sales woman right now? Lol. I’m just being honest. This isn’t a life-changing type of recipe but rather one that works over and over. I love that it’s humble and easy and knows its place in the world.

It’s the type of dish that will you’ll feel good about eating—it’s light and super satisfying.

It’s easy to freeze, reheat and add things to. It’s a staple, if I do say so myself. Now, while the chili itself is vegan, the toppings you see pictured are not. But feel free to add vegan sour cream or vegan cheese or anything else you feel like to make it more vegan that it already is.

Instant Pot Vegan Quinoa Chili is super hearty and delicious. Instructions for a regular pot on the stove also included. Kidney beans, black beans, fire roasted tomatoes make this a delicious and quick weeknight chili 

CourseMain Course

CuisineAmerican

Keywordinstant pot chili, quinoa chili, vegan chili

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 6

Calories: 544kcal

Vegan Quinoa Chili

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion
  • 2 teaspoons kosher salt
  • 5 garlic cloves, peeled and minced
  • 1 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground paprika
  • 2 (15-ounce) cans diced fire roasted tomatoes
  • 2 tablespoons chopped pickled jalapeños
  • 1 tablespoon jalapeño pickling juice (optional)
  • 3 cups water
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup quinoa

Garnish:

  • 1 corn tortilla, cut into strips, and fried (or alternatively, you can just top it with chips)
  • 1/2 avocado, sliced, as garnish
  • 1/2 cup shredded cheese, as garnish
  • 1 radish, thinly sliced
  • Sour crea Sour cream, as garnish
  • 1 green onion, trimmed and thinly sliced

To Make the Chili in The Instant Pot:

  • To your Instant Pot, add the oil. Then turn the Instant Pot to “sauté” function (medium heat, if yours has the option). When the oil is warm and glistening, add the diced onion and salt; give it a mix and continue cooking the onions until they’re softened, about 3 minutes. Next, mix in the garlic cloves, cumin, coriander and paprika. Cook for a minute or so. 

  • Pour in the fire roasted tomatoes, jalapeños, pickling juice, water, kidney beans, black beans and quinoa. Stir until everything is combined. Place the lid on the Instant Pot and set to “pressure cook” and set the timer to 10 minutes. 

To Make the Chili in a regular pot:

  • To a medium pot, set over medium heat, add the oil. When the oil is warm and glistening, add the diced onion and salt; give it a mix and continue cooking the onions until they’re softened, about 5 to 7 minutes. Next, mix in the garlic cloves, cumin, coriander and paprika. Cook for a minute or so. 

  • Pour in the fire roasted tomatoes, jalapeños, pickling juice, water, kidney beans, black beans and quinoa. Stir until everything is combined. Bring to a gentle simmer and then immediately bring the heat down to low. Allow to simmer and cook for about 30 minutes, until the beans have softened and all of the flavors are married together. Give the chili a taste and adjust the salt according to taste.  

To Serve:

  • Ladle the chili into bowls. Garnish with whatever you like. I added everything I had in my kitchen: fried tortilla strips, avocado, handful of cheese, sliced radish, dollop of sour cream and sliced green onions. 

  • This freezes and reheats really well. Just be sure to make sure the chili is at room temperature and place in a freezer-safe container. To reheat, I would add it to the microwave or thaw it in the fridge and then reheat on the stove. 

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Instant Pot and Pyrex Companies Merger News

The company behind the Instant Pot, the 10-year-old wunderkind appliance that everyone tells you to buy for one reason or another, is merging with Corelle Brands, according to a statement. You might recognize Corelle as the makers of recognizable cookware stalwarts like Pyrex and CorningWare.

The Canadian-born Instant Pot, invented by computer scientist Robert Wang with $350,000 of his own money, has invited sometimes-feverish explorations of the machine’s capabilities since it hit the market in 2010. Can the Instant Pot (whose fans are sometimes called “Potheads”) make butter chicken, lava cake, or cornbread? Yes, to all three. (Plus, it comes with accessories.)

Pyrex, meanwhile, has been around since 1915, when Corning, Inc., produced a line of extremely durable and heat-tolerant borosilicate glass cookware and storage items, which later grew to include products made from soda-lime glass.

Though that all sounds very technical, Pyrex has historically had a very stately and cherished role in the American home, good enough for wedding registries and family heirloom-status treasures. Don’t forget that if Midge hadn’t gone to collect her beloved Pyrex from The Gaslight Cafe (for the disastrous second time), she never would’ve had a reason to get onstage and become The Marvelous Mrs. Maisel.

As part of the merger, the Instant Pot’s parent company, Instant Brands, will retain its Ottawa headquarters, with Robert Wang serving as its chief innovation officer. Ken Wilkes, now CEO of Corelle Brands, will serve as the CEO of the newly formed company.

Financial terms of the deal have not been released, but the new company carries a combined value somewhere over $2 billion, reports MarketWatch.

What does all of this mean? First of all, as Instant Brands joins a more established kitchenware company, the Instant Pot will have the potential to reach new fans worldwide.

“We are thrilled to partner with a global market leader in Corelle Brands as we look to embark on our next chapter of strategic growth and expansion,” Wang said in a joint statement from the two companies.

At the moment, Instant Brands’ products include several versions and sizes of the Instant Pot, two sous vide immersion circulators, and a blender that cooks.

As for Corelle Brands, the company is happy to continue doing its share of the food prep and storage, whether that means holding your mise en place or being the serveware for your next dinner party. With more sourcing options and a greater supply chain, the merger could, and hopefully does, point to even more ways to accessorize the Instant Pot and expand its everything-but-the-kitchen-sink abilities.

Moreover, the new company is likely to bolster sales of both brands as it moves forward with expansion. An estimated 80 percent of American homes have Pyrex items, while the Instant Pot is in just 20 percent of them. With the support of Corelle, the Instant Pot will be able to reach beyond its fanbase to an even greater demographic of people who might have shied away from high-tech appliances and gadget-y kitchen tools—for example, the type of people who still have old school Pyrex.

We’ll wait to see if Instant Pot’s popularity (and domination) translates around the world.


Are you an Instant Pot fan? Let us know what you think of the news below!

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The Easiest Ever Instant Pot Osso Buco Recipe · i am a food blog i am a food blog

Osso Buco is one of those kind of fancy things that everyone knows about but hardly ever order, because how often do you make it past the pasta course in a good Italian restaurant? Traditionally osso buco is veal shank braised for a really long time in a white wine bone marrow infused sauce, but this is dinner and chill, we’re going 1 hour in the instant pot and subbing beef shank – unless you can find veal, in which case you can and should do it.

Why does this recipe work?

Osso Buco is an amazing recipe because the shank cut is a complex muscle full of connective tissue that just falls apart when it’s braised and almost always comes on the bone, which means bone marrow infuses the sauce and gives it an incredible body.

If there’s one thing the Instant Pot (or any pressure cooker) excels at it’s crushing braise times. Traditionally there a lot more ingredients and steps to this dish, but here I’ve pared it down to the bare minimum and let the flavors speak for themselves. Before writing this recipe, Steph and I went to a really well regarded Italian restaurant and tried their 24 hour osso buco made with veal shank and extra marrow bones. It was amazing, but even better, this one compares favorably – and is way easier.

Usually people dredge the shank in flour and use that to both brown the meat and thicken the sauce. I don’t think this needs it, the bone marrow thickened sauce is more than enough, and flour is always messy and hard to clean up.

What do you need?
An Instant Pot – but if you don’t have one, you can make this by simmering until soft on the stove – it’ll just take longer.

Any Special Ingredients?
Shank is an inexpensive cut that should be easy to find – if you can’t get it at your local grocery store, whole foods will carry beef (but not veal) shanks for about $5 a slice.

Herbs to make a bouquet garni are optional – I just threw in a sprig of oregano because that’s what we had and it was great. If you have fresh bay leaves, thyme, parsley, etc on hand, feel free to throw a little in, and if not, just skip – the recipe doesn’t need it.

Passata is an uncooked strained tomato puree. It’s specified here because the fresh tomato flavor really brightens up the dish, but if you have a can of regular old crushed tomatoes around, just use that, it’s not worth hunting down passata.

How do you serve it?
Osso Buco is typically served with risotto, gnocchi, or pasta, but we like ours with bread or on its own. If you plan on eating this on its own, you might want to double the recipe to get enough meat for 2.

Instant Pot Osso Buco Recipe
Serves 2


  • 1/4 onion, chopped
  • 1 small carrot, chopped
  • 2 cloves garlic, sliced
  • 1 slice veal or beef shank (about 1 pound)
  • 1 cup dry white wine such as chardonnay
  • 1/2 cup passata or crushed tomatoes
  • optional: 1-2 sprigs fresh herbs (I just used 1 sprig oregano)

1. Roughly chop your onion, carrots, and garlic
Instant Pot Osso Buco Recipe | www.iamafoodblog.com

2. Preheat your Instant Pot to saute on high and add 1-2 tablespoons oil

3. Pat dry your shanks and season generously on both sides with salt and pepper
Instant Pot Osso Buco Recipe | www.iamafoodblog.com

4. Brown your shank at least 1 minute per side
Instant Pot Osso Buco Recipe | www.iamafoodblog.com

5. Remove the shank and add your onion, carrots, and garlic. Cook until soft – about 2 minutes
Instant Pot Osso Buco Recipe | www.iamafoodblog.com

6. Add the wine and deglaze, scraping the burnt bits with a wooden spoon. Reduce until about half the wine is left – about 2 minutes
Instant Pot Osso Buco Recipe | www.iamafoodblog.com

7. Add 1 cup passata, herbs if using, and the shank to the pot. Set pressure to high and braise for 1 hour. Quick release when done and serve, garnish with grana padano, red pepper flakes, and flat leaf parsley if desired.
Instant Pot Osso Buco Recipe | www.iamafoodblog.com

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.

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Best Instant Pot Recipes for Easy Weeknight Dinners

I’m not going to beat around the bush. It was, like, nine degrees Fahrenheit earlier this week in New York City. No amount of scarves, long underwear, tights beneath long underwear, double socks, or ear muffs could’ve prepared me for the walk to the grocery store around 4 p.m. By the time I returned to my apartment (at around 4:15 p.m.), I was pretty sure my cheeks and nose would never thaw.

Enter: a cozy, burbling dinner. One that tastes like it’s been cooking allllll day long, but that totally hasn’t. For this, I turn to my Instant Pot: an electric multicooker capable of producing low-and-slow flavor (you know, the Maillard reaction, and all that…) in a flash.

Such is my key to surviving frigid winter weeknights. Below is an excellent line-up of 12 weeknight Instant Pot stalwarts, each just as delicious and satisfying as the next. (And a whole lot cozier than yet another pair of socks.)


According to 10 out of 10 scientists, an extra-creamy, extra-cheesy bowl of fettuccine Alfredo full of butternut squash and crispy mushrooms is the only known antidote to winter weeknights.

A delicately flavored, comforting soup that can be all yours in under half an hour. And then a second bowl, five minutes after that.

Believe me, I was as surprised as can be that the Instant Pot cooks pasta to a perfect al dente. (Just as soon as I processed this new information, I began using my multicooker to make the cheesiest, baconiest mac and cheese.)

This spicy, fragrant kimchi stew couldn’t be more perfect (or more efficient) for combatting the blustery-evening blues.

What would happen if Marcella Hazan had an Instant Pot? This meaty, tomatoey ragu (a riff on her famous Bolognese, plus a few—likely blasphemous—twists) is my attempt at an answer. Don’t forget to shower it with Parmesan!

This dish’s name—butter chicken—contains all of the critically important details. Please save me a bowl.

Meltingly tender shredded pork in under an hour sounds too good to be true, but trust me on this one. Wrap it in charred tortillas and top it with salsa verde, or drape it over a warm grain bowl. It’d even make a salad cozy.

Chicken thighs braised in red wine, served over buttery noodles. Sign me up—like, way up.

Meet the softest short ribs you’ll ever eat. I think you’re gonna get along swimmingly.

This ultra-silky tomato soup is at once warming, comforting, and spicy. Aka, a triple threat.

For the heartiest, most deliciously broth-y Italian soup, look no further. Do not skip the crusty bread, for sopping.

Delightfully rich and creamy, bright in color, and subtly earthy from the cumin seeds, this palak paneer comes together in a flash. Weeknight chill, be gone!


I mean, do I really need to sell you on chocolate lava cakes? Yeah, that’s what I thought…


What’s your go-to weeknight meal for comfort in a flash? Let us know in the comments.

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Instant Pot Vietnamese Maple Caramelized Short Ribs · i am a food blog i am a food blog

This is a super quick & easy take on Vietnamese style caramelized claypot beef with maple syrup subbing in for the traditional caramel sauce and an Instant Pot subbing in for the clay pot. It’s sweet, savory, and deliciously punch-you-in-the-face the way only southeast asian flavors can. Although the recipe calls for 35 minutes, you can go up to an hour if you have the time for a more fall-apart texture to the meat.

Why it works:
Caramelizing sugar the traditional way is a slow and watchful process that can easily go wrong. Here we bump it up flavor-wise while avoiding the whole need to caramelize in the first place with a little maple syrup.

Tools:
You’ll need an Instant Pot, a knife, and a pair of tongs. If you don’t have an Instant Pot, change up the cut of meat to something that cooks faster but is still tasty, such as ribeye or pork belly, and thinly slice or cube it up to cook faster.

Serve it:
You can serve this as-is with a side salad. You can also shred the short ribs and toss 6oz of your favorite pasta shape or rice into the braising liquid for a nice pasta with short ribs or claypot rice. If you’re feeling like soup noodles, after it’s done combine 1qt of low sodium beef stock to the braising liquid to make an excellent broth for soup noodles, just add your favorite noodles (such as ramen or pho) and season to your liking.

Garnish with:
Thai chilis or jalapeno
Green Onions
Cilantro
A squeeze of lime

Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

Caramelized Short Ribs with Ramen Noodles

Instant Pot Vietnamese Maple Caramelized Short Ribs

Serves 2


  • 1 tbsp oil
  • 1/2 onion, roughly chopped
  • 2 bone-in short ribs (about 1lb)
  • 4 cloves garlic, crushed
  • 1 tablespoon maple syrup
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon ground black pepper

1. Gather your ingredients

2. Add the oil to your instant pot and set to saute on high

3. Season your shortribs generously with salt
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

4. Rough chop your onions and garlic
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

5. When the instant pot is at temp, brown the short ribs 3 minutes on each side.
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

6. Meanwhile, make a sauce with the garlic, maple syrup, fish sauce, soy sauce, and black pepper
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

7. On the last side of the short ribs to be browned, add the rough chopped onions
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

8. Add the sauce plus enough water to just cover the bottom of your instant pot (about 1/2 cup for the 8qt)
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

9. Set to high pressure and 35min, and let it cook. Prepare any side dishes or garnishes you’d like at this time.
10. Quick release and serve

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, low prep, and low effort. Like this series? Let us know in the comments!

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Instant Pot Vietnamese Maple Caramelized Short Ribs · i am a food blog i am a food blog

This is a super quick & easy take on Vietnamese style caramelized claypot beef with maple syrup subbing in for the traditional caramel sauce and an Instant Pot subbing in for the clay pot. It’s sweet, savory, and deliciously punch-you-in-the-face the way only southeast asian flavors can. Although the recipe calls for 35 minutes, you can go up to an hour if you have the time for a more fall-apart texture to the meat.

Why it works:
Caramelizing sugar the traditional way is a slow and watchful process that can easily go wrong. Here we bump it up flavor-wise while avoiding the whole need to caramelize in the first place with a little maple syrup.

Tools:
You’ll need an Instant Pot, a knife, and a pair of tongs. If you don’t have an Instant Pot, change up the cut of meat to something that cooks faster but is still tasty, such as ribeye or pork belly, and thinly slice or cube it up to cook faster.

Serve it:
You can serve this as-is with a side salad. You can also shred the short ribs and toss 6oz of your favorite pasta shape or rice into the braising liquid for a nice pasta with short ribs or claypot rice. If you’re feeling like soup noodles, after it’s done combine 1qt of low sodium beef stock to the braising liquid to make an excellent broth for soup noodles, just add your favorite noodles (such as ramen or pho) and season to your liking.

Garnish with:
Thai chilis or jalapeno
Green Onions
Cilantro
A squeeze of lime

Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

Caramelized Short Ribs with Ramen Noodles

Instant Pot Vietnamese Maple Caramelized Short Ribs

Serves 2


  • 1 tbsp oil
  • 1/2 onion, roughly chopped
  • 2 bone-in short ribs (about 1lb)
  • 4 cloves garlic, crushed
  • 1 tablespoon maple syrup
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon ground black pepper

1. Gather your ingredients

2. Add the oil to your instant pot and set to saute on high

3. Season your shortribs generously with salt
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

4. Rough chop your onions and garlic
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

5. When the instant pot is at temp, brown the short ribs 3 minutes on each side.
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

6. Meanwhile, make a sauce with the garlic, maple syrup, fish sauce, soy sauce, and black pepper
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

7. On the last side of the short ribs to be browned, add the rough chopped onions
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

8. Add the sauce plus enough water to just cover the bottom of your instant pot (about 1/2 cup for the 8qt)
Instant Pot Vietnamese Maple Caramelized Short Ribs | www.iamafoodblog.com

9. Set to high pressure and 35min, and let it cook. Prepare any side dishes or garnishes you’d like at this time.
10. Quick release and serve

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, low prep, and low effort. Like this series? Let us know in the comments!

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Instant Pot Chicken and Rice Soup Recipe · i am a food blog i am a food blog

January is the coldest month and it can be hard to get motivated to do all the things we promise we’ll do at the beginning of the year. At the top of everyone’s list is eat healthier and be more active. I’ve never seen the gym so busy…who am I kidding? I haven’t been going to the gym. I have been working on eating more healthily though, with lots of cozy and satisfying soups.

Soup really is one of the most comforting foods. For such low effort, it is particularly high reward. You can make a big batch of soup and eat it for the rest of the week. It’s perfect for meal prep. Or, if you’re looking to make a quick dinner, this recipe happens to fit that box too. It’s an Instant Pot recipe, which is perfect for coming home, throwing everything in the pot, then relaxing while the pot does its thing.

Instant Pot Chicken and Rice Soup Recipe | www.iamafoodblog.com

The only annoying thing with making soup in an Instant Pot is that it takes forever to get up to pressure. My solution to that is to bring your liquids to a boil on the stove then add it to the pot, but that’s kind of annoying because it dirties another pot. Mike’s solution is much simpler: turn the Instant Pot on to high heat on the sauté mode while you’re prepping your other ingredients.

So, in this case, turn the pot onto high and add the chicken stock, water, and chicken. While that’s coming up to a boil, peel and crush your garlic, peel and thinly slice the ginger, peel and slice the carrots, and wash and slice the mushrooms. By then, the water/stock combo should be quite hot, so just pop in the rest of the ingredients. Cancel the sauté and then pop the lid on and set it for 7 minutes on high pressure.

Seven minutes might not seem like enough time, but the chicken will definitely be cooked. It comes out super tender and fall off the bone, but not weirdly dry like Instant Pot chicken can sometimes be. Trust in the seven minutes. It won’t fail you.

After the seven minutes is up and you do a quick release of the pressure, all you need to do is shred the chicken, add it back into the soup, season and eat! Super comforting, hearty and light at the same time. The ginger adds brightness and a bit of a kick and the soy gives everything a nice deep umami.

Instant Pot Chicken and Rice Soup Recipe | www.iamafoodblog.com

Instant Pot Chicken and Rice Soup Recipe
serves 6-8


  • 4 cups no sodium chicken stock
  • 4 cups water
  • 1 small whole chicken
  • 4 cloves garlic, crushed
  • 1 inch ginger, thinly sliced
  • 2 carrots, peeled and sliced
  • 1 lb cremini mushrooms, thinly sliced
  • 1/2 cup rice
  • 2 tablespoons soy, or to taste
  • salt and freshly ground pepper
  • flat leaf parsley, to finish

In the Instant Pot insert, add the chicken stock, water, and chicken. Set the pot to high on sauté mode while you prep the remaining ingredients.

Peel and crush the garlic. Peel and thinly slice the ginger. Peel and slice the carrots. Wash, trim, and slice the mushrooms.

Place the garlic, ginger, carrots, mushrooms and rice into the Instant Pot with the chicken and stock.

Cancel the sauté mode, then put the lid on and set the pressure on high for 7 minutes.

When the 7 minutes is up, quick release the pressure.

Carefully remove the whole chicken and use two forks to shred the meat off the bones. Add the meat back into the soup.

Taste and season with the 2 tablespoons of soy sauce and freshly ground pepper. Taste and add salt or more soy if needed.

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Instant Pot Dynamite Cold Tonic

If you need to jolt a cold out of your body with brute force, you might consider starting here. This head-clearing, sniffle-blasting cold tonic is the color of Tang, with flavor like a stick of ginger dynamite. It’s a nuclear version of the Honey-Turmeric Tonic in the Coco Morante Essential Instant Pot Cookbook – hydrating, aromatic, invigorating, decongesting, immune boosting, and not for the faint of heart. I made it for Wayne who was fighting a bit of a head cold last week, and sipped on it myself just because it made me feel like I was treating my insides to a spa day.

Instant Pot Dynamite Cold Tonic Recipe

For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

Instant Pot Dynamite Cold Tonic Recipe

Instant Pot Dynamite Cold Tonic Recipe

Also, if you have an Instant Pot, be sure to poke around this new section with all the instant pot recipes in one place. Or, if you’re new to your Instant Pot, start with these 40 Essential Instant Pot Links – recipes, guides, articles – all in one spot.

Instant Pot Dynamite Cold Tonic Recipe

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Authentic Instant Pot Chicken Pho Recipe · i am a food blog i am a food blog

It’s the most coziest time of the year which mean it’s time for soup. Noodle soup, of course! I love all noodle soups, but pho has got to be one of the most satisfying. We usually make beef pho (recipes here, here, and here) but sometimes chicken noodle soup is the answer because when isn’t soup the answer?

Typically pho is made by simmering bones for hours and hours, but because it’s the holiday season, we went the short cut way and used chicken stock souped up with extra chicken for a boost of extra flavor. When you need chicken pho and you need it fast, this Instant Pot chicken pho is the answer. Also, if you want fast, you can skip on down to the recipe, otherwise, read on to learn more about why we did what we did.

Authentic Instant Pot Chicken Pho Recipe | www.iamafoodblog.com

Authentic Instant Pot Chicken Pho Recipe | www.iamafoodblog.com

Authentic Instant Pot Chicken Pho Recipe | www.iamafoodblog.com

Authentic Instant Pot Chicken Pho Recipe | www.iamafoodblog.com

Speaking of fast, it was one of our key goals when developing this recipe. We wanted four things:

  1. A deep and flavorful broth with a good amount of chicken fat.
  2. Tender chicken with good mouthfeel that wasn’t overcooked or stringy.
  3. Perfectly cooked rice noodles topped with what we consider essential garnishes.
  4. Ease/speed.

Mike’s the king of soup noodles, so he’s the one that figured out this recipe and more importantly, what I think is the essential part of any noodle soup: the fat. I know fat is something that most people are afraid of in food, but really, you need fat to add complexity, flavor, and mouthfeel. Fat in a noodle soup also clings to the noodles as you’re dragging them out of the broth, adding a layer of flavor to the noodles that you just won’t get with a fat free soup.

Authentic Instant Pot Chicken Pho Recipe | www.iamafoodblog.com

Adding fat to store-bought chicken stock is easier than you think: just add in some chicken skin when cooking and the chicken fat will render out and leave you with little slick pools of flavor. We love skin-on, bone-in chicken thighs, and they work perfectly in the recipe. For ease, we removed the skins off of the chicken before cooking and added in four skins – you want an fatty broth, but not that fatty, so don’t add in all the chicken skin unless you’re looking for an extra nourishing bowl.

While the chicken is coming up to pressure and cooking, take the time to prepare the aromatics and toppings. A large onion gets quartered: three-quarters are going to get charred and go into the soup and one quarter is thinly sliced for toppings. Char the ginger and onion at the same time, then lightly toast the spices. I love putting the spices into a giant tea bag because it means that you just pull them out of the soup in one go. Green onions, cilantro, and limes are prepped and by then your chicken should be done.

Authentic Instant Pot Chicken Pho Recipe | www.iamafoodblog.com

Authentic Instant Pot Chicken Pho Recipe | www.iamafoodblog.com

Quick release the pressure, then carefully pull out the chicken and use tongs and a knife to cut the meat from the bones. You don’t have to do the greatest job because any meat that’s left on the bones will flavor the stock even more. Pop the bones back into the stock, along with the charred aromatics and spice bag, then set the pressure to 10 minutes. When it’s done, turn the Instant Pot off and let it natural release. You could do quick release, but you know how you smell amazing smells when you quick release something? Those amazing smells are flavors leaving your soup, so let it natural release as long as you can.

From there it’s just a question of cooking your noodles and popping them into a big bowl with chicken and soup. We like to strain the stock through a fine mesh sieve as we’re ladling into our bowls, but as long as you avoid the solids, you’re good to go.

Nothing beats a steaming hot bowl of pho after coming in from the cold, so I hope you guys give this a try. It’s easy, simple, flavorful, and delicious. Happy soup noodling!
xoxo steph

Authentic Instant Pot Chicken Pho Recipe | www.iamafoodblog.com

Authentic Instant Pot Chicken Pho Recipe | www.iamafoodblog.com

Authentic Instant Pot Chicken Pho Recipe
serves 4


  • 8 bone-in, skin on chicken thighs
  • 2 liters sodium free chicken stock
  • 1 large onion, quartered
  • 2 inches ginger
  • 2 star anise
  • 1 cinnamon stick
  • 1/4 teaspoon whole cloves
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon fennel seeds, optional
  • 3 whole cardamom, optional
  • sugar, to taste
  • fish sauce, to taste
  • 8 ounces pho noodles
  • thinly sliced green onions
  • roughly chopped cilantro
  • hoisin, sriracha, and limes to serve

Remove the chicken skins from the thighs. Place 2 chicken skins and all the chicken thighs into the Instant Pot insert, along with the chicken stock. Set on high pressure for 6 minutes.

While the Instant Pot is coming up to pressure, prep the rest of your ingredients. Quarter the onion – there’s no need to peel it, but if it’s dusty or dirty, give it a rinse. Thinly slice one quarter of the onion and set aside.

Place the remaining onion quarters, along with the ginger in a heavy duty pan and blow torch until charred and fragrant. Alternately, char on an outdoor grill, over a gas range, or in an oven broiler.

Use the blow torch to char the spices or lightly toast in a dry pan. Place in a large tea bag for easy removal.

By now the chicken should be done, so quick release the pressure then carefully remove the chicken, leaving the skins in the pot. Shred or chop the chicken, then add the bones back to the pot, along with the charred onion, ginger, and spice pack.

Set the Instant Pot to high pressure for 10 minutes, then turn off your machine and let it release naturally.

Season aggressively with sugar and fish sauce – start out with 1-2 tablespoons of each and go from there.

To serve: Prepare the noodles according to the package, strain and divide evenly into large, deep bowls. Add the chicken and top with a generous amount of broth – strain the broth through a seize if desired. Serve with limes, thinly sliced onions and cilantro and green onions. Have small dipping plates of sriracha and hoisin sauces for each person. Enjoy immediately!

Note: You might be tempted to not add the chicken skin in with the stock, but you need the fat from the skins to flavor your soup. If you want a more full bodied soup, go with four chicken skins, which is what we did.

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