Food goodness

 Not often I say this, but this recipe really is better with meat (fake or real!) in it. Saute a package of chicken sausage (the best), ground whatever, or Impossible ground whatever with a big shake of oregano and/or Italian seasoning. (I wait until the end for salt & pepper.) Saute in your IP with some olive oil until mostly cooked through. Chop any combination of peppers, zucchini, mushrooms, and whatever in your fridge, plus a large onion and a few cloves of garlic. Add this to the saute and cook another few minutes. Turn off the heat and add 2 28-oz cans of crushed tomatoes, plus any fresh ones you have left over and want to use, and a pinch of sugar. Cook on low for 6-8 hours at least. Come home, add s&p, and serve over pasta with Parm. - You can also do this same thing in the IP -- after the sauteeing, set it on manual for 3-5 min. Wait at least 20-30 minutes before releasing the pressure, though, so you don't splatter your whole kitchen with hot spaghetti sauce.

Cobbled together from several different recipes. I don't like garlic or oregano in my chicken soup; I have strong feelings about when the noodles should be cooked (afterward, not with the rest of the soup, but in the same pot); add most of the salt at the end; dear god don't put POTATOES in here wtf is wrong with you. Ingredients: 2 T butter 1 large onion, chopped  4 carrots, chopped into bite-sized pieces 4 stalks celery, chopped into bite-sized pieces 1 3-4 lb chicken or chicken parts, with bones, at least one breast Chicken stock or Better than Bouillon (or similar) About half a bag of egg noodles Herbs:  Big shake of dried thyme and/or dried rosemary 1 T dried dill (optional) 1 T turmeric (optional; I do this if we're sick; choose either this OR the dill) Salt & pepper To finish: Half a lemon Sprinkle of chopped parsley Turn the IP on saute. Melt the butter and saute the onions for a minute or two.  Add celery and herbs, and a little salt and pepper. Keep stirring...

How do I make black beans from dried in the Instant Pot? This is how. Saute a large chopped onion and several cloves of garlic in a few T of olive oil. Add some spices -- oregano, cumin. Turn the IP off. Add 2.5 lb dried beans and 7 c water, and stir. Cook on high for an hour. Let the beans sit for at least 15-20 minutes -- natural release, not quick. When you take off the lid, add about 1/4 c red wine vinegar, plus salt to taste. If you want... - Just beans: Fish them out with a slotted spoon and add just a little liquid. - Black bean soup: Remove about half the beans and blend the rest in the IP with an immersion blender. - S's refried beans : Fish them out with a slotted spoon but remember to save some of the cooking liquid. - H's gallo pinto : Make sure you save about 1 c of the liquid.

Modified from this recipe , because you can’t put coconut milk in a crockpot and heat it for a long time. Come on, Canada. (Maybe the blending would re-emulsify, but who is going to risk wasting delicious coconut milk?) In your IP, sauté a chopped onion with some ginger and garlic. Add: 3 tsp garam masala 1 tsp cumin 1 tsp coriander 1/2 tsp sea salt 1/2 lime, squeezed 3 tsp maple syrup Chop and add: 2 bunches fresh spinach 1/2 cup fresh cilantro, plus more for serving Using the slow cooker function, cook for 2 hours on regular heat or 4 hours on low heat. More is probably fine.  Once it’s done, let cool for a while and blend with an immersion blender. Add a little coconut milk — maybe 1/3 of a can — and blend until it’s the consistency you like.  In a skillet, heat  2 tsp coconut oil . Cut  1 brick of paneer (fresh Indian cheese) into cubes. Fry until sides golden brown, turning occasionally. While this is cooking, toast a handful of unsweetened...

These are Shannon's refried beans, they're the best refried beans in the world, they're the only ones you'll ever need, and that is all I have to say about the matter. They're so good that I'm reviving this food blog, because once her directions disappear too far back into our text chain, I might not be able to find them again and that would be a tragedy. #pandemicblogrevival 1. Rinse and pick over some amount of dried pinto beans. Put them in the Instant Pot with a quartered onion and several whole garlic cloves. Fill water several inches above the beans. 2. Cook on manual in the IP for 30 mins. Natural release until all the pressure is gone. 3. Drain almost all the cooking liquid, but reserve a cup or so in case you need to add it back in later. Add some salt. Blend with immersion blender. 4. In a skillet, heat a few generous tablespoons of some kind of fat until hot. Pour in the beans. Fry for a while, adding more water if it looks too dry. ...

Super easy, no stirring, many thumbs up. With the IP on sautée, melt a little butter and cook a chopped apple or a handful of apple chips until slightly soft. Add a sprinkle of cinnamon or apple pie spice, 5c liquid (milk or water or a combination) and 2CUL jays. Set on manual for 4 min. Let sit for 5-10 mins, then open, stir, let sit for a few more minutes, and that's it!

Originally here . I was using a chicken that was originally frozen, and I'm not sure if maybe it wasn't completely thawed or what, but it took longer than 20 minutes to cook. I put it back in for another 15 and then it was fine. 1 tablespoon of olive oil 1 small onion, diced 3 cloves of garlic, minced 5 carrots, peeled and sliced into 1/2 inch pieces 2 celery sticks, sliced into 1/2 inch pieces 1 whole 5 pound chicken, giblets removed and discarded 2 tablespoon of soy sauce8 cups of water Kosher salt and freshly ground pepper 4 ounces of extra wide egg noodles 1/4 cup of minced fresh flat leaf parsley Set Instant Pot to Saute function. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes. Add garlic, carrots and celery and saute for another minute. Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper. Turn off Saute function, lock Instant Pot lid in...

1 teaspoon Kosher Salt 1 teaspoon Black Pepper 1 teaspoon Red Pepper Flakes 1 teaspoon Chili Powder 2 teaspoons Paprika 2 teaspoons Garlic Powder ½ cups Honey 2 tablespoons Apple Cider Vinegar ½ cups Water 1 pound Chicken, Thighs, Boneless/Skinless Mix spices and set aside. Mix honey, cider vinegar and water. Set aside. Untuck the chicken thighs so they lie flat. Cover all sides in seasoning and place the chicken in the inner pot. Pour the honey mixture over the chicken. Lock the lid in place and seal the steam nozzle. Select the poultry setting and adjust to 12 minutes, or set manually to 12 minutes. Natural release for 5 minutes then quick release any remaining pressure. Serve the chicken with the excess glaze.

2# boneless, skinless chicken thighs, cut in bite side pieces, season raw chicken with salt & pepper. 1 T fresh garlic, minced 1 T fresh ginger, grated 2 large jalapeño, deseeded & minced 2 C tomato sauce 2 T curry powder 1 t honey    Sauté chicken, garlic, ginger, & jalapeños in InstaPot. Add tomato sauce, curry powder, & honey. Put lid on & cook for 10 minutes. Release steam.   Add    1 stick real butter, cut into small pieces   After butter has melted, & curry has cooled a little, add 1.5 C plain Greek yogurt.   Stir, serve over Jasmine Rice.