Potato Salad Instant Pot & Carol Patton recipe

6 medium potatoes, peeled and cubed
1 1/2 cups water
4 large eggs
1/4 cup finely chopped onion
1 cup mayonnaise
2 Tbsp finely chopped parsley
1 Tbsp dill pickle juice
1 Tbsp mustard
salt & pepper to taste




Put steamer basket in pressure cooker pot.  Add water, potatoes, and the eggs.  Lock lid in place.  Select High Pressure, 4 minutes cook time and press start.


When timer beeps, turn off pressure cooker and do quick pressure release.  When pressure is released, carefully remove lid.  Remove steamer basket from pressure cooking pot.  Put eggs into ice cold water to cool.


In large bowl, combine onion, mayo, parsley, pickle juice and mustard.  Add cooled potatoes and gently mix mayonnaise mixture into potatoes.  Peel and dice three of the cooled eggs and stir into potato salad.  Add salt and pepper to taste.  If needed, add more mayonnaise to achieve desired consistency.


Chill at least an hour before serving.  Top with remaining hard boiled egg.


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Another recipe :
6 medium potatoes
1 cup water
1 stalk celery, diced
1/2 cup diced onion
1 cup mayo
3 hard boiled eggs, peeled and chopped
2 tsp dill
salt and pepper to taste


Wash potatoes & place in Instant pot.  Add 1 cup water.  Manual 10 minutes.


When done, quick release and see if potatoes easily pierced with fork.  if not, cook 2 minutes.


when potatoes cool, peel and chop into large pieces.  place in large bowl and add celery and onion.


in separate bowl, whisk together mayo, chopped egg and dill.  Gently stir into potatoes in bowl.  add more mayo if desired.  add salt and pepper to taste. 


cover and refrigerate 15 minutes or until ready to serve.


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Carol Patton recipe: (not instant pot)


6 eggs
10? potatoes - depends on size
dill relish
pickle juice
diced garlic
onions, diced really fine




It takes 10 minutes to cook diced potatoes and 15 minutes to cook eggs.  Then I put in relish and with a little bit of diced garlic and pickle juice.  You need about half a jar of mayo and it needs to be pretty runny.  Pour dressing on potatoes and finely diced onions.  Just a little bit of onions and it should be diced really fine.  To cook eggs put water and eggs into a pan on the stove.  when it starts boiling turn off heat and let it sit for 10 minutes.


Mash eggs with fork to make them blend with potatoes

How to make stock in Instant Pot

INSTANT POT CHICKEN STOCK

How to Make Rich Chicken Stock in Pressure Cooker using Kitchen Scraps

 Prep Time 5 minutes

 Cook Time 45 minutes

 Total Time 50 minutes

 Servings 12 cups

Ingredients

• 1 chicken carcass or bones from roasted chicken
• 2-3 cups vegetable scraps carrot peels, onions, celery, garlic, etc
• 1 sprig thyme optional
• 1 tablespoon kosher salt
• 1 teaspoon peppercorns
• 2 bay leaves
• 10 cups cold water

Instructions

1. Place all ingredients in pressure cooker and place valve to sealed.
2. Set for High Pressure for 45 minutes.
3. Let naturally release for at least 30 minutes. 
4. Strain stock and cool and store for later use, or use immediately.

5. Recipe Notes

   • Time to Get to Pressure: 20-25 minutes
   • Time to Cook: 45 minutes
   • Time to Release Pressure: 30 minutes
   • Total Time: 135 minutes (about 2 hours) 

However, for quality stock, it is at least $2.50 for 4 cups–and that is on sale!  Considering I use chicken stock, beef stock,  or vegetable broth several times a week, that adds up and quickly.

Considering I can make stock out of my kitchen scraps–why would I pay for Stock when I can make Homemade Stock?

When making homemade stock, I either simmer on stove or slow cooker for hours upons hours. Or I use my Instant Pot to make Homemade Chicken Stock in less than 2 hours–from time it takes Pressure Cooker to get to pressure to time it takes to naturally release!

With the magic of pressure cooking, I can make rich homemade stock in no time at all.

Speaking of Stock, Ever wonder the difference between Broth, Stock and Bone Broth?

Well, ask 10 people and I bet you will get 10 answers.

But here is my stance on the 3:

• Broth: A cooking liquid that has been flavored with something (like vegetables, fish, meat, etc). Broth is typically more clear and not simmered as long as stock.
• Stock: Cooking liquid simmered for a long period of time with bones. Stock is typically rich in color.
• Bone Broth: Bone broth is made with bones (which are typically roasted) and simmered for such a long time, gelatin and trace minerals are released from the bones and the bones are able to be broken or crumble easily after cooking.

You can read more about the techinical differences here. 

Today, I am talking about Chicken Stock. Rich cooking liquid that is made with bones and simmered a long time (or a short time thanks to the Instant Pot!)

To Make Pressure Cooker Chicken Stock:

1. Place bones of leftover roasted chicken in Instant Pot.
2. Place scraps of carrots, celery, onions, etc in Instant Pot.
3. Season with salt and herbs.
4. Cover with water. Be careful NOT to overfill Instant Pot. 
5. Cook on High Pressure for 45 minutes with valve to sealed position.
6. Allow Instant Pot to release pressue naturally for 30 minutes, before releasing pressure manually. 
7. Strain chicken stock.
8. Cool and store in fridge for 7 days, or freeze for up to 3 months.

INSTANT POT CHICKEN STOCK FROM CARCASS

After removing all meat from breast bone of chicken, place the carcass in Instant Pot with herbs, scraps and cook as directed. This is how I typically make my stock, as the carcass is the easiest bones for me to save.

HOW SHOULD YOU FLAVOR YOUR CHICKEN STOCK?

I personally use my kitchen scraps. That may sound CRAZY to you or like I am the most frugal person on the planet, but it really is just a smart way of doing things.

Think about it for a minute. Stock is made with whole celery, carrots, onions, and herbs along with bones or other veggies. Well, every time I peel carrots, I place the peels and stem in a freezer safe bag that I store in the freezer. I add bits of onions, a few stray garlic bulbs, the bottom of the celery stalk, etc to the bag.

When I need to make stock, I pull out my veggies from the freezer, dump them in the Instant Pot with chicken bones (or beef or turkey bones or no bones at all for Vegetable Broth) along with water and salt and you the makings of an incredibly rich stock made literally from what you would normally throw in the trash.

So make everyone think you are a genius and use your scraps to make the most flavorful stock you can.

**If you don’t have vegetable scraps, use 2 full carrots, 1 onion, 2 stalks of celery and 1 garlic clove. 

VARIATIONS ON INSTANT POT STOCK

Follow the basic instructions for Chicken Stock but swap out the following ingredients.

• Instant Pot Vegetable Broth–use 3 cups vegetables scraps along with herbs and seasonings. Each broth will be unique in flavor based on vegetable scraps.
• Instant Pot Turkey Stock–use 2 cups vegetable scraps along with bone of turkey and seasonings.
• Instant Pot Beef Stock–use 2 cups onion, celery, garlic and carrot scraps along with beef bones or short ribs.

IMPORTANT TIPS WHEN MAKING PRESSURE COOKER CHICKEN BROTH:

• I cook my stock for 45 minutes to really develop flavorful stock. You can get away with cooking this stock for only 20 minutes and it is still delicious.
• I love to add fresh thyme to my stock for extra flavor–feel free to add rosemary or any herb you like to your stock.
• If you don’t have vegetable scraps, use 1 onion, cut in half, 2 celery sticks, and 2 carrots.
• Because this is a large amount of liquid, DO NOT USE QR (quick-release.) To do so, would cause boiling liquid to spew out valve.
• After 30 minutes of natural release, place a kitchen towel over the valve and release any remaining pressure if left. This will protect you and your kitchen from any potential splatter. Or you could leave your stock in Instant Pot until pressure fully releases naturally.
• Homemade Chicken Stock will keep in fridge for 7 days.
• To Freeze Chicken Stock, place in freezer safe containers in 2-4 cup portions and freeze for up to 3 months. Defrost overnight in fridge.

Chipotle Chicken Pasta - Cheesecake Factory CopyCat

 

2 chicken breasts cubed
1 onion diced
2-3 cloves garlic
1/2 each yellow, red, green peppers, sliced lengthwise
1/2 # penne pasta
1/4 c. honey
2 Tbsp fresh squeezed lemon juice
1/2 cup warm water
1/2 cup water (disclaimer she used 1 cup here, it was too much)
1 cup heavy cream
2 Tbsp adobo sauce (I used 1 Tbsp) -- this is the sauce that chipotle peppers come in.
1 Tbsp EVOO
1 Tbsp chicken base or sub chicken stock for water
1 c. frozen peas
fresh tomato for garnish
salt/pepper
parmesan cheese

If I had asparagus I would have added it and garnished with cilantro and fried tortilla strips.

Prep chicken and veg
Whisk together Honey, lemon, Adobo and warm water

1. Use saute add EVOO, chicken, garlic, onion and a little salt and pep saute until chicken turns white, Add chicken base and mix. Pour in lemon honey mixture to deglaze. Turn off pot.

Pour in water or chicken stock (if you didn't use chicken base), heavy cream, pasta, mix, top with peppers

Cook on manual high for 4 minutes with IPR
Open pot once released, stir in some fresh parm and frozen peas, mix then let stand for a couple minutes to thicken up.

Top with more parm and fresh tomato. Voila'

Fall off the bone chicken 30 minutes (instant pot)

Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!)

Print

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Serves: 10

Ingredients

• 1 whole - 4lb. organic chicken
• 1 Tbsp. Organic Virgin Coconut Oil (Get a 15 oz. jar FREE from Thrive Market now!)
• 1 tsp. paprika
• 1½ cups Pacific Organic Bone Broth (Chicken)
• 1 tsp. dried thyme
• ¼ tsp. freshly ground black pepper
• 2 Tbsp. lemon juice
• ½ tsp. sea salt
• 6 cloves garlic, peeled

Instructions

1. In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
2. Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
3. Flip the chicken and add broth, lemon juice and garlic cloves.
4. Lock pressure cooker lid and set for 25 minutes on high.
5. Let the pressure cooker release naturally.
6. Remove from pressure cooker and let stand for 5 minutes before carving.

**We liked my Sticky Chicken better.  This was a nice fast meal, but better if marinaded.

Instant Pot Buttery Lemon Chicken

https://mamainstincts.com/instant-pot-buttery-lemon-chicken/

Ingredients:

• 2 lbs. chicken breast or thighs
• 2 tbsp. ghee or butter
• 1 onion diced
•  ¾ cup organic chicken broth
• 4 cloves minced garlic
• 1 tsp. salt
• ½ tsp paprika
• ½ tsp pepper
• 1 tsp. dried parsley
• ½ cup lemon juice (2 lemons)
• 4 tsp. arrowroot flour

Directions:

Set the Instant Pot to sauté mode. When it’s hot melt ghee or butter.

Add onion, garlic, paprika, parsley, and pepper to melted ghee, and sauté until onions soften.

With your Instant Pot still set to sauté, sear the chicken on each side for about 3-5 minutes. The chicken should be a caramelized brown color.

Pour chicken broth, lemon juice, and salt over chicken and stir.

Lock lid into place and close steam valve. Set Instant Pot to poultry setting and cook for 7-8 mins if chicken is thawed and 12-15 minutes if it’s frozen.

Once done, let depressurize naturally – it shouldn’t take very long.

Chili Beans

https://temeculablogs.com/instant-pot-chili/

Instant Pot Chili

Prep Time

10 mins

Cook Time

15 mins

Total Time

55 mins

 

Easy Instant Pot chili recipe that can be made quickly in your pressure cooker or cook it a bit longer for softer beans. Either way it's a hearty dinner that can be spiced up or left plain.

Course: Entree, Main Course

Cuisine: American

Servings: 6

Calories: 195 kcal

Author: The Typical Mom

Ingredients

• 1 lb ground beef or turkey, or omit if making it vegetarian
• 1 can diced tomatoes
• 1 can red or kidney beans
• 1 small can tomato sauce
• 1 tsp Lawry's seasoning
• 1 tbsp minced onion or 1/2 c. fresh diced onions, this is optional
• 1/2 bell pepper diced, optional
• 1 1/2 tsp chili powder can omit or increase depending on spice level desired

Instructions:

1. Set instant pot to saute and brown meat, add onions and bell peppers if desired. Cook until onions soften a bit.
2. Empty cans of beans, tomato sauce, and diced tomatoes on top and stir. Add seasonings. 
3. If you have a bit of time to let it simmer hit the chili/beans setting and it will finish in 45 minutes, this will make beans soft.
4.  If you are in a hurry set it to manual, pressure, high for 15 minutes. The beans will be a bit more turgid this way but still soft. Do a natural release.
5.  Done! Serve by itself with cheese on top or on top of rice or potatoes.

Nutrition Facts

Instant Pot Chili

Amount Per Serving

Calories 195Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 5g25%

Cholesterol 53mg18%

Sodium 59mg2%

Potassium 230mg7%

Protein 13g26%

Vitamin A3.4%

Vitamin C9.7%

Calcium1.4%

Iron8.8%

* Percent Daily Values are based on a 2000 calorie diet.

Better than takeout General Tsos Chicken

https://www.adventuresofanurse.com/2016/12/21/better-take-instant-pot-general-tsos-chicken/

Ingredients:
1.5 # chicken breast cut in 1# chunks
1 tsp sesame oil
6 Tbsp rice vinegar
6 Tbsp soy sauce
1/4 cup Hoisin Sauce
4 Tbsp brown sugar
2 Tbsp cornstarch
1/4 tsp ginger
1 clove garlic chopped
1/4 tsp red pepper flakes
sesame seeds
1 chopped green onion
2 cups cooked white rice

Directions: Place pot on Saute. Saute chicken cubes in sesame oil for 1-2 minutes or until chicken is white no need to cook all the way. In a separate bowl mix together Rice Vinegar, soy sauce, garlic, ginger,red pepper flakes, hoisin sauce, and brown sugar.  Pour mixture into the Instant pot over the chicken. Place Manual High power for 10 minutes. Do a quick release. Place your pot back on saute bring to a slight boil and Whisk in cornstarch until mixture turns thick and bubbly about 2 minutes. Serve over rice. Sprinkle with green onions and sesame seeds.

***Recipe Update 1/4 cup Hoisin sauce, not 3/4******

Blueberry Lemon Yogurt Loaf from cookinwithmima

2/3 cup grape seed oil
2/3 cup + 4 Tbsp golden cane sugar
2 eggs
1/2 cup fat free plain greek yogurt
4 Tbsp lemon juice
1 Tbsp lemon zest
1 tsp vanilla
1 1/2 cups whole grain oat flour
1 Tbsp tapioca starch
2 tsp baking powder
2/3 cup fresh blueberries, plus more for topping
powdered sugar, for dusting (optional)

Instructions:
Preheat oven to 325 and lightly grease 8x4x2 inch loaf pan.  Set aside.

In large mixing bowl, whisk eggs, oil, yogurt, lemon juice, lemon zest, sugar and vanilla until smooth.  Add flour and baking powder and whisk again until combines, then fold in blueberries.
Gently pour the batter into the greased loaf pan and smooth the top with a spatula until all the edges are evenly covered. 

Top with additional blueberries if desired.  Bake for 1 hour or until it passes the toothpick test.

When ready, remove the loaf from oven and let cool on counter for about 10-20 minutes.

Beef Stew

INGREDIENTS

1 1/2 - 2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks

1 -2 teaspoons sea salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1/3 cup flour (use gluten free flour or arrowroot starch if needed)

cooking oil

1 medium onion, cut into large chunks

3-4 cloves garlic, minced

6 tablespoons tomato paste

2 tablespoons balsamic vinegar or red wine

4 medium Russet potatoes, peeled and chopped into 1 inch chunks

1 large sweet potato, peeled and chopped into 1 inch chunks (leave out if desired)

3 medium carrots, peeled and cut into slices

2 ribs celery, chopped

1-2 teaspoons Worcestershire sauce

2 teaspoons Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)

1 bay leaf

4-5 cups beef broth, homemade or low sodium

water as needed to cover the vegetables

1-2 tablespoons fresh chopped parsley, for garnish

1 star anise (optional but adds SO much depth and flavor)

salt and pepper to taste

Optional:

To thicken stew: Make a slurry with 2 Tablespoons cornstarch or flour(all purpose, gluten free or arrowroot powder)+ 3 tablespoons cool water

INSTRUCTIONS

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1. In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning . Add meat and shake until well coated..
2. Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
3. Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
4. Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, seasoning, Worcestershire sauce, broth, bay leaf (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
5. Add the lid on the Instant Pot and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
6. **Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of cool water with tablespoons cornstarch or flour (all purpose, gluten free or arrowroot powder). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.

https://lifemadesweeter.com/instant-pot-pressure-cooker-homemade-beef-stew/