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Instant pot living Mushroom Risotto · 5.02.19 by colin newell

2019 Instant Pot Risotto

Authentic and brilliant Mushroom Risotto in less than 25 minutes from start to finish? Oh yes!

This recipe produces creamy, perfect risotto every time.

This is best served right out of your Instant Pot to experience the best silky texture of the risotto.

Reheating with a little extra water and pad of butter helps recreate the creamy original texture, for you leftover lovers.

Ingredients

1/2 pounds mushrooms thinly sliced
1 tbsp olive oil
2 shallots, rough chopped or diced to your liking
1 1/2 cup Arborio rice or other short grain rice, but arborio is preferred
1/2 cup white wine
3 cups beef broth + 1 cup water
1 tsp sea salt
4 tbsp butter
1/2 cup Parmesan cheese, shredded. Plus additional for serving.
1 tbsp fresh parsley, chopped. May use chives if desired.

Instructions

Heat a large cast iron or non-stick skillet to medium-high heat. Add mushrooms directly to the pan without oil or butter. As the mushrooms begin to release their natural liquids, add about 1/2 teaspoon of salt to help the moisture continue to release. My mushrooms were drier so I tossed in 1 tbsp of butter.

Stir occasionally until mushrooms become browned to your liking. You shouldn’t need to add any butter or oil to the pan but if you like, you can add about a teaspoon during browning.

Remove mushrooms from heat and set aside.

Turn the Instant Pot to Saute’ and add 1 tablespoon olive oil and the chopped shallots.

Stir frequently until shallots begin to slighly caramalize, about 3 minutes.

Add the Arborio rice and stir to coat with the oil that’s already in the pan.

Add 1/2 cup white wine. Stir and cook until the wine has almost completely evaporated. This takes less than a minute.

Add the beef broth/water medley to the rice mixture and stir briefly, making sure the rice is submerged.

Place the lid on the Instant Pot, turn steam release nozzle to Seal.

Using Manual button and High Pressure, set time for 5 minutes. Pot will take about 3-4 minutes to reach desired pressure before starting to count down the 5 minutes. Once the cooking has completed and the Instant Pot beeps, let pressure release naturally for 4 minutes before turning nozzle to Vent to finish releasing the steam.

Remove lid from Instant Pot. Add, salt, 1/2 cup Parmesan cheese, 4 tablespoons butter, and the sautee’d mushrooms. Stir until butter and cheese have melted. Add fresh chopped parsley. Stir again. Taste and add fresh ground black pepper and additional salt to your liking.

Serve immediately with extra Parmesan cheese, if desired.

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Instant pot living - General Tsao chicken · 27.01.19 by colin newell

General Tsao Instant Pot Chicken

Prepare your chicken first by cutting boneless, skinless chicken breasts into bite sized cubes.

Start cooking your rice or vegetables when you turn your Instant Pot on.

Ingredients

400G chicken breast skinless and boneless, cut into bite size pieces
1/4 cup soy sauce low sodium
1 tsp soy sauce
2 tbsp honey
2 tbsp brown sugar
2 cloves garlic minced
1 tsp ginger fresh, grated
3 tbsp rice vinegar
1/4 tsp red pepper flakes
1 tbsp tomato paste
2 tbsp Oyster sauce
1 tbsp cornstarch
1 tbsp water

Optional Garnish
1 tbsp sesame seeds
2 green onions chopped

Instructions

Add the chicken pieces to the Instant Pot then dump the rest of the ingredients to it, excluding the cornstarch and water.

Stir everything well with a spoon.

Close the lid. Set the Instant Pot to Pressure Cook setting – set the timer to 5 minutes.
Add 10 minutes of natural release.

Carefully unlock and remove the lid from the instant pot.

Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken to a bowl using a slotted spoon.
In a small bowl whisk the cornstarch and water together then pour over the sauce and stir. Cook for about 2 minutes until the sauce thickens. Add the chicken back to the Instant Pot and turn off your Instant Pot by pressing the cancel button.

Garnish the chicken with sesame seeds and green onions. Serve over rice.

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Winter is coming - Instant Pot Broccoli and Cheddar Soup · 10.11.18 by colin newell

Instant Post Broccoli Cheddar Soup

This time of year I really enjoy hearty vegetable soups – on dark and dreary late Fall and early Winter weekend evenings, there are few things more satisfying that healthy and filling wholesome vegetable soup. This new Instant Pot recipe feels like it’s destined to be a classic.

Ingredients
3 Tbsp Butter
2 tsp Olive Oil
1 small Onion, diced
1 large Carrot, shredded (about 1 cup)
1/2 tsp Pepper
1 tsp Paprika
1 tsp Coarse Salt
1/4 tsp fresh ground Nutmeg
2 cloves Garlic, pressed or minced
2 cups Chicken or Vegetable Broth, low sodium
1 1/2 lbs Broccoli Florets, fresh (chopped-shredded, about 6-8 cups)

Roux To Thicken

1/4 cup Flour
1/4 cup Butter

To Finish
6 oz Cheddar Cheese, shredded (about 1 1/2 cups)
4 oz Monterey Jack Cheese, shredded (about 1 cup)
2 cups Half and Half

Instructions

Gather all ingredients, and prepare all of the vegetables, and shred the cheese. It’s easier if you have it all ready to go.

Turn on the Instant pot’s Sauté setting.
Add the butter and olive oil when it heats up. Then add the onion and cook for a few minutes.
Add the grated carrot and cook for a minute to soften.
Add the pepper. paprika, salt, nutmeg, and garlic. Cook for a minute, stirring.
Add the broth, and stir.

Add the broccoli, but don’t stir. Put the lid on and lock it in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function.

Then press the Pressure Cook/Manual button or dial. Then the + or – to select 5 minutes (High Pressure).

When the cooking cycle is over, let the pot sit undisturbed for 5 minutes (5 minute Natural Release).
Then Quick Release the remaining pressure by turning the steam release knob to the Venting Position.
Turn off the pot.
If you want a creamier consistency, use an immersion blender. I like the slightly more rustic finish.

Mix the flour and butter together in a microwave safe dish and microwave for 15 seconds. Then mix very well until it is smooth.

Turn the Sauté setting back on and mix in the flour/butter mixture and stir until it starts to thicken.
Add the cheeses and stir in. Cancel the Sauté function and add in the half and half. Stir well.

Taste and adjust salt, if necessary.
Serve with some nice sourdough or cheese bread/buns.


Colin Newell is a resident of Victoria B.C. Canada and an active member of the Canadian Media Guild – he enjoys cooking and talking about it.

Enjoy some audio tracks from the brilliant local talent of Jeff Albert… Lonely Love

If the Ocean was Whiskey

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Fresh Tomato Basil Pasta · 25.08.18 by colin newell

Fresh Tomato Basil pasta with Balsamic crema

It’s a sure sign of summer’s forward motion towards fall when the garden baskets fill with cherry tomatoes and basil plants bow under the weight of their own bounty.

This simple pasta dish is vegetarian/vegan and is a delight paired with a voluminous red white.

Ingredients –

Fettuccine for pasta – fresher the better.
Olive oil
Cherry tomatoes – around 1 cup or so. Halved.
1/2 cup chopped basil (Fresh!) – and chopped fresh garlic
Salt and Pepper to taste
Chili flakes
Balsamic crema
1/4 cup white wine
1/2 cup grated Parmigiano-reggiano cheese

Process

Put on salted water for pasta (enough for two people…)
Heat a saute pan with two tablespoons of olive oil.
When heat achieved (medium) put in 3/4 of the halved tomatoes, seasoning with salt and pepper (heavy on the pepper)
Saute for around 2 minutes – then add heaping tablespoon of chopped garlic and a sprinkle of chilli flakes to taste
Stir for another minute or so and add a 1/4 cup of white wine.
Turn heat down to low medium.
Take half of the chopped basil and throw it into the saute pan. Mix or stir. Cook for 2 minutes.
Drain the pasta.
Add it to your Saute pan. Mix to combine. Add 3/4 of the cheese and the remaining basil. Mix to combine.
Divide between two plates and garnish with remaining cheese.


Colin Newell is a Victoria resident and coffee lover who appreciates simple dishes served with love… and wine…

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Chicken Ramen BBQ for the Thrifty · 16.07.18 by colin newell

BBQ Chicken Ramen

This Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your Instant Pot digital electric pressure cooker! I used the left over bits from a $9 BBQ Chicken from local grocery Thrifty Foods.

INGREDIENTS

1 tablespoon sesame oil
1 onion, sliced
1 tablespoon fresh grated ginger root
4 garlic cloves, pressed or finely minced
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
½ cup low sodium soy sauce
¼ cup rice vinegar
1/4 cup Fresh Miso
4 ounces shiitake mushrooms, stems removed and sliced
1 whole baby bok choy, both white and green parts diced
1 cup of leftover chicken bits.
4 cups low sodium chicken home made chicken stock
2 servings fresh Ramen noodles. We get our Ramen noodles in the produce section of the local Fairways chain.
Optional 1 soft boiled egg.

Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn’t need to).

Set aside.

To prepare soup broth:

Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes. It will take about 10 minutes to come to pressure. After cooking, use the quick release to release pressure. Open pot and stir in bok choy. Allow bok choy to cook in the hot soup for 2-3 minutes.
Stir in Miso.

To serve the ramen
In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg (if desired), sliced green onions, cilantro and sesame seeds if desired.

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