Instant pot living - General Tsao chicken · Sunday January 27, 2019 by colin newell
I am a sucker for tasty ethic cooking – whatever it might be. This fairly liberal interpretation of General Tsao Chicken in the Instant-Pot is a good example of one of those dishes. It is cheap to make. You can make it quickly. You can feed a large horde with just one or two Instant Pots. Dig in. Enjoy!
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Winter is coming - Instant Pot Broccoli and Cheddar Soup · Saturday November 10, 2018 by colin newell
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.
Fresh Tomato Basil Pasta · Saturday August 25, 2018 by colin newell
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…
Chicken Ramen BBQ for the Thrifty · Monday July 16, 2018 by colin newell
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.
