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Mississippi-Style Short Ribs

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August 12, 2021

Although Mississippi pot roast in the Instant Pot has become an internet sensation, we’d like to offer this buttery, salty, garlicky braise for frozen short ribs as a tastier version– without all that artificial and chemical junk found in packages of powdered dressing and gravy mixes. You might be surprised that this dish takes only 45 minutes once it comes to pressure. Because the short ribs are frozen and because they sit right in the sauce (cooling it down at first), the pot does take a long time to get up to pressure, as long as 30 minutes. But that’s also cooking time, so the short ribs have a big head start before the pot ever reaches full pressure. You’ll see that the short ribs here are not those super-long ones sometimes sold at supermarkets. If those are all you can find, hand them to the butcher and ask him to cut them down to the right size. (And why are you paying so much for so much bone?)

INGREDIENTS

1 cup beef broth
16 ounce pepperoncini (1 jar) drained
1/2 cup butter (1 stick) cut into 4 pieces
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
1/4 cup Worcestershire sauce (a gluten- free version if that’s a concern)
1 tsp dried sage
1/2 tsp ground allspice
1/2 tsp ground cinnamon
8 frozen boneâ€‘in beef short ribs 8â€‘ounce each 3-4 inches long

INSTRUCTIONS

Stir the broth, pepperoncini, butter, onion, Worcestershire sauce, sage, all spice, and cinnamon in an Instant Pot. Add the frozen short ribs in as much of one layer as possible (or with as little overlap as possible). Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 40 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 45 minutes with the Keep Warm setting off. The valve must be closed.
When the machine has finished cooking, turn it off and let it return to natural pressure for 10 minutes. Then use the quick- release method to get rid of any remaining pressure in the cooker. Unlatch the lid and open the pot. Serve the short ribs in bowls, with the sauce ladled around them.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must increase the broth to 1 1/2 cups.
– The sauce is fatty (but flavorful). If it’s too much for you, skim its surface with a flatware spoon before serving– or just let it sop into crusty bread or even mashed potatoes.
– For an even richer sauce, remove the beef and all vegetables, leaving the sauce in the pot. Bring that sauce to a simmer with the SAUTÃ‰ function on HIGH, MORE, or CUSTOM 400 °F. Cook, stirring occasionally, until reduced to half its original volume, 6—8 minutes. Then stir in up to 1 cup buttermilk until smooth and bring the sauce
back to a boil. Boil for 2 minutes, then turn off the SAUTÃ‰ function and remove the (hot!) insert from the pot.

Source:- Cosorithis

Pulled Flank Steak

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August 12, 2021

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Here’s our recipe for pulled beef. While the Instant Pot makes excellent pulled beef brisket and other cuts (see our recipes in The Instant Pot Bible), they don’t fare as well from their frozen state. They take so long to thaw and cook that they become unduly soft, even squishy. But we found that flank steak has just the right amount of fat within its fibers that run in one direction, all the better for pulling. A flank steak is usually sold folded up, even if it’s frozen– and only a steak folded in this way will fit in the pot. If you buy a fresh flank steak and freeze it to make this dish later on, remove the meat from its packaging and fold it in half or thirds before freezing it in a sealed plastic bag

INGREDIENTS

28 ounces whole tomatoes packed in juice 1 can or 3 1/2 cups
2 tbsp dark brown sugar
2 tbsp apple cider vinegar
2 tbsp mild smoked paprika
1 tbsp dijon or prepared yellow mustard
1 tbsp Worcestershire sauce (a gluten- free version if that’s a concern)
1 tsp ground coriander
1/2 tsp ground cloves
1 frozen beef flank steak (2 lbs)

INSTRUCTIONS

Pour the tomatoes and their juice into an Instant Pot. Clean and dry your hands, then crush the whole tomatoes to bits in the pot. (Or use a pastry cutter to mush them up in the pot.) Stir in the brown sugar, vinegar, smoked paprika, mustard, Worcestershire sauce, coriander, and cloves until the brown sugar dissolves. Set the frozen flank steak in the pot and lock on the lid.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 1 hour 10 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew, Pressure cook or Manual on High pressure for 1 hour 20 minutes (80 minutes) with the Keep Warm setting off. The valve must be closed.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker. Cool for a couple of minutes, then shred the meat with two forks, pulling with its grain the length of the cut as if you’re combing hair or maybe carding wool. Stir these shreds into the sauce in the pot and set aside for 5 minutes, with the lid askew over the pot, so the meat can absorb some more of the sauce. Serve warm.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must add 1/2 cup beef broth or red wine with the tomatoes.
– Serve the pulled beef with or without buns or tortillas but certainly garnished with sour cream, avocado slices, grated cheese, and/or pickled
jalapeÃ±o rings.
– The pulled beef isn’t spicy at all. Either pass a hot sauce at the table or add up to 1 tablespoon red pepper flakes with the other spices in step 1.
– Use the pulled beef as a filling for enchiladas: Wrap it in corn tortillas, lay these seam-side down in a baking dish, and top with enchilada sauce or salsa, all covered with shredded cheese. Bake covered in a 350 °F oven for 10 minutes, then uncovered until bubbling and gooey.

Source:- Cosorithis

Chicken Tortilla Soup with Fire Roasted Tomatoes

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August 12, 2021

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Chicken Tortilla Soup with Fire Roasted Tomatoes

Healthy, Hearty and Flavorful Soup will Leave You Wanting More!

Ingredients

FOR THE SOUP:

2 cups rotisserie chicken, shredded

46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)

14.5 oz can fire roasted diced tomatoes

4.5 oz can green chilies

2 TBSP chili powder

1 TBSP paprika

4 cloves garlic, roughly chopped

1 yellow onion, roughly chopped

1 bell pepper, roughly chopped

1 cup frozen corn, thawed

6 corn tortillas, sliced into 1/2 inch pieces

1 TBSP Olive Oil

FOR PICO DE GALLO:

4 tomatoes

1/2 red onion

1/2 cup cilantro

2 limes, juiced

FOR GARNISH:

2 Limes, juiced

1 jalapeno, sliced into 1/2 inch pieces

cheddar cheese, grated

avocado, sliced into bite sized slices

6 corn tortillas

2 TBSP Olive Oil

Preparation

1. Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.

2. Add 1 TBSP Olive Oil to a large pot on medium high. Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth. Add tortillas and puree with stick blender until smooth.

3. Replace pot on heat and add chicken and corn. Mix and let simmer 15 minutes. Remove from heat.

4. Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices. Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.

5. Place soup in bowl. Add garnish of lime juice, jalapeno, cheddar cheese, avocado , pico de gallo and tortilla strips.

6. ENJOY!

Credit: Foodista

Italian-Style Braised Pork Chops

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August 11, 2021

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This simple braise packs a lot of flavor into each bite, partly because of the way the chops thaw and release their flavor into the sauce. Note the unusual method of setting the chops in the sauce: standing up and leaning against each other, with space between their bottom edges. If you stack them up like bricks, the bottom chop can burn against the hot pot (it will cool the liquid down too far before it thaws and starts to cook) while the one on top can end up undercooked, even raw. Because of the way the bell pepper strips cook in the sauce, we do not recommend using fresh bell pepper for this recipe.

INGREDIENTS

1 cup chicken broth
2 tbsp balsamic vinegar
2 tsp stemmed thyme leaves or 1 tsp dried thyme
1/4 tsp grated fresh nutmeg or 1/8 tsp ground nutmeg
1/4 tsp red pepper flakes
1/4 tsp table salt
4 cups frozen bell pepper strips 16â€‘ounce bag
4 frozen center- cut boneless pork loin chops 6â€‘ 8â€‘ounce each

INSTRUCTIONS

Stir the broth, vinegar, thyme, nutmeg, red pepper flakes, and salt in an Instant Pot. Mix in the frozen pepper strips, then set the pork chops in the pot so they stand up on their sides and lean against each other and the side of the insert with room between each for liquid and pepper strips (in other words, not in a stack). Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 16 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew, Pressure Cook or Manual on High pressure for 20 minutes with the Keep Warm setting off. The vent must be closed.
Use the quick- release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Transfer the pork chops to serving plates and spoon some of the sauce and peppers over each .

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
– Drizzle the servings with extra-virgin olive oil and even a little more balsamic vinegar, particularly a syrupy aged balsamic.
– Add more pop to the sauce by stirring up to 1 teaspoon finely grated lemon zest and/or 1 bay leaf into the mixture with the pepper strips.
– Serve the pork chops on opened baked potatoes with the sauce ladled on top.Garnish each serving with a pat of butter.

Source:- Cosorithis

Mongolian-Style Pork Stew

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August 11, 2021

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Here’s our porky version of the beef stew that’s been making the rounds on social media. (It’s sometimes called a “stir-fry” online, but we can’t understand how it’s anything but a braise– nor even what truly makes it “Mongolian.”) We think our version is better because 1) it uses pork (which is a sweeter meat), and 2) the bone adds a great deal of flavor to the sauce for a more satisfying meal. Notice that this recipe calls for cut-up bone-in pork shoulder. It’s easy to find in the South; it’s a bit more difficult to track down elsewhere. If you can’t, select a fresh pork shoulder and have the butcher cut it into 1 1/2- to 2-inch chunks before freezing these in a sealed plastic bag. Or substitute bone-in country-style pork ribs, cut into 2-inch pieces and frozen in a bag. Or use regular pork stew meat (although you’ll then miss out on the flavor of that bony goodness in the sauce). Steps 6 and 7 ask you to thicken the sauce with cornstarch. In truth, you needn’t. You can skip those steps and just serve the much “looser” sauce with the pork.

INGREDIENTS

3/4 cup unsweetened apple juice or cider
1/4 cup regular or reduced-sodium soy sauce or tamari
1 1/2 tbsp honey
1 tbsp peeled and minced fresh ginger or 1 tsp ground dried ginger
1 frozen cutâ€‘up boneâ€‘in pork shoulder 2 1/2- pound
1 lb frozen unseasoned mixed vegetables preferably an Asian- style blend (any seasoning packet discarded), 4 to 5 cups
2 tbsp Water optional
1 1/2 tbsp cornstarch optional

INSTRUCTIONS

Stir the juice or cider, soy sauce or tamari, honey, and ginger in an Instant Pot. Set the block of frozen pork meat in the liquids (it may rest against the side of the pot’s insert). Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 40 minutes with the Keep Warm setting off.
Use the quick- release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir the pork until it breaks into chunks (it may have already), then stir in the vegetables. Lock the lid back onto the pot.
Press Meat/Stew or Pressure cook (Manual) on High pressure for 1 minute with the Keep Warm setting off. The vent must be closed.
Use the quick- release method to bring the pot’s pressure back to normal. Again, unlatch the lid and open the cooker.
Press the button for SAUTÃ‰. Set it for MEDIUM, NORMAL, or CUSTOM 300 °F and set the timer for 5 minutes.
If you like, bring the liquid in the pot to a simmer, stirring occasionally. Meanwhile, whisk the water and cornstarch in a small bowl or teacup until smooth. When the liquid is simmering in the pot, stir in this slurry and continue cooking, stirring constantly, until the sauce has thickened somewhat, about 1 minute. Turn off the SAUTÃ‰ function and set the pot aside for a couple of minutes so that the sauce continues to set up.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must increase the cider or juice to 1 1/4 cups and increase the bone-in pork shoulder to 3 pounds.
– Serve the stew over cooked rice, white or brown. We prefer a medium-grain rice, like Arborio (again, either white or brown).
– Or try it over cooked and drained rice noodles.
– Garnish the servings with minced scallions or chives, cilantro leaves, and/or chopped, salted peanuts.

Source:- Cosorithis

Chicken Tortilla Soup with Bone Broth

CWEB

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August 11, 2021

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Here’s our twist on the classic Mexican tortilla soup recipe, which is rich in nutrients and collagen, thanks to the addition of Kettle & Fire Chicken Bone Broth.

Ingredients

1 teaspoon olive oil

1 small onion chopped

1 garlic clove minced

½ jalapeno pepper chopped

1 cup fresh corn

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon cayenne powder

5 cups Kettle & Fire Chicken Bone Broth

1 medium tomato chopped

¾ cup organic canned tomato sauce

1 cup cooked chicken breast shredded

1 avocado

1 corn tortilla sliced into thin strips

½ tablespoon cilantro roughly chopped

OrganicGreek.com — Vitamin Bottles

Preparation

1. In a large stock pot over medium heat, warm the olive oil. Add the onion, garlic and jalapeno, and cook until onions are translucent, about 5 minutes.

2. Add the remaining ingredients, minus the avocado, tortilla and cilantro. Turn the heat down to a simmer and cook, stirring occasionally, for 20 minutes.

3. While the soup cooks, crisp the tortilla. On a medium non-stick pan over high heat, add the tortilla strips and cook, stirring, until golden brown on both sides.

4. Pour the soup into large bowls and garnish with avocado, tortilla strips and cilantro.

Credit: Foodista

Chicken Teriyaki with Soba Noodles

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August 10, 2021

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The Easiest Chicken Teriyaki you will ever make! Served with healthy soba noodles and shiitake mushrooms.

Ingredients

2 Boneless Skinless Chicken Breasts

6 oz soba noodles

6 oz shiitakes

FOR THE SAUCE:

1/2 cup low sodium soy sauce

1 TBSP sesame oil

2 TBSP Sriracha

1/2 TBSP cornstarch

2 TBSP Brown Sugar

2 TBSP Ginger, minced

2 TBSP Garlic, minced

2 TBSP Mirin

2 TBSP Lemon Juice

FOR THE GARNISH:

1 Green onion, sliced

2 TBSP sesame seeds

Preparation

1. Preheat oven to 400 degrees Fahrenheit. Slice shiitakes into bite sized pieces. Place chicken breasts in a 9 by 13 glass dish.

2. Make sauce: In a small bowel, add all the ingredients and whisk together.

3. Pour sauce over chicken breasts. Place in oven and cook for 20 min. Take out of oven and add shiitakes. Toss shiitakes with the sauce that is around the chicken, flip chicken. Place in oven for 10 minutes more. Once done,take out of oven.Let rest 5 minutes before slicing chicken into bite sized pieces.

4. Meanwhile, add water to a medium pot. Once brought to a boil, add soba noodles and cook for 7 minutes till done. Drain and rinse under cold water and add back to pot. Add shitakes and all of sauce to the soba noodles. Toss together.

5. Add 1/2 the soba noodles and shitakes to each plate. Add 1 sliced chicken breast to each plate. Garnish with green onion and sesame seeds. Serve immediately.

6. ENJOY!

Credit: Foodista

Sweet and Sour Shrimp

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August 9, 2021

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It takes several ingredients to create a good sweet-and-sour sauce. But the payoff is worth it when the meal is so tasty! Remember that shrimp are sold by the number it takes to make a pound, and words like “large” or “jumbo” are mere window dressing. To get the timing right, make sure you have shrimp that are sized at 35 count (or maybe 30) per pound. Also, just to make sure things are clear, buy frozen raw shrimp, not cooked “cocktail” shrimp.

INGREDIENTS

1 cup canned drained pineapple chunks in juice plus 1/4 cup juice from the can
1/2 cup chicken broth vegetable broth, or fish broth
1/4 cup regular or reduced-sodium soy sauce or tamari
1/4 cup granulated white sugar
1/4 cup unseasoned rice vinegar or 3 tbsp apple cider vinegar
1 tbsp peeled and minced fresh ginger
2 tsp peeled and minced garlic
1/4 tsp red pepper flakes
1 1/2 lbs frozen peeled and deveined raw medium shrimp (30—35 per pound)
1 lb frozen unseasoned stir- fry vegetable blend 4 to 5 cups (any seasoning packet discarded)
2 tablespoons cornstarch

INSTRUCTIONS

Stir the drained pineapple chunks (but not the juice), the broth, soy sauce or tamari, sugar, vinegar, ginger, garlic, and red pepper flakes in a 6â€‘quart Instant Pot. Add the frozen shrimp and vegetables to the pot and stir well. Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick- release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
Press the button for SAUTÃ‰. Set it for MEDIUM, NORMAL, or CUSTOM 300 °F and set the time for 5 minutes.
5. As the sauce comes to a simmer, whisk the reserved 1/4 cup pineapple juice and the cornstarch in a small bowl until smooth. Stir this mixture into the simmering sauce. Cook, stirring almost constantly, until thickened, less than 1 minute. Turn off the SAUTÃ‰ function and remove the (hot!) insert from the pot to prevent the shrimp from overcooking. Pour the shrimp and all their sauce into a serving bowl.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
– For more flavor, add 1/4 teaspoon five-spice powder to the pot with the red pepper flakes.
– The shrimp and their sauce can be ladled over cooked white or brown rice, particularly a long-grain rice. Or serve them over a bed of wilted spinach or kale.
– For a lot more flavor (and a lot more mess), substitute frozen deveined but peel-on shrimp. The shells do make up added weight, so we suggest you cut
the number of servings strictly to four. And you’ll have to peel and eat the shrimp with your fingers. But the additional briny punch might be worth it.
– Substitute 1 1/2 pounds frozen sea scallops for the shrimp.

Source:- Cosorithis

Shrimp Scampi

CWEB

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August 9, 2021

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Look no further for the quickest shrimp supper– or the best fare to be served with toothpicks at your next cocktail party. “Scampi” traditionally refers to a specific type of shellfish, but in North America the term has come to mean a garlicky, buttery sauce for shellfish. Because of the butter and oil in this dish, we recommend only using frozen peeled and deveined shrimp. Peeling them after they’re cooked can get messy.

INGREDIENTS

3/4 cup dry white wine (such as Chardonnay) or dry vermouth
2 tbsp butter
2 tbsp olive oil
4 tsp peeled and minced garlic
1/2 tsp dried oregano
1/2 tsp red pepper flakes
2 lbs frozen peeled and deveined raw medium shrimp 30-35 per pound

INSTRUCTIONS

Mix the wine, butter, oil, garlic, oregano, and red pepper flakes in an Instant Pot. Stir in the shrimp and lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The vent must be closed.
Use the quick- release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Pour the hot shrimp and sauce into a bowl to serve.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must increase all the ingredients except the shrimp by 50 percent. However, you can increase the shrimp by
50 percent as well, if you like.
– You can make this dish with giant shrimp, such as frozen U-10s (that is, under 10 shrimp per pound) or even U-5s.
Note that you’ll need to set the pressure to 1 minute for either MAX or HIGH, followed by a quick release.
– Shrimp scampi is served over pasta in lots of Italian American restaurants. We recommend cooked and drained angel hair pasta.

Source:- Cosorithis

Chicken Tagine With Couscous

CWEB

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August 9, 2021

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Optional ingredients: 15 apricots, sliced.

Ingredients

2 tablespoons olive oil

1 whole chicken, skin removed and cut into chunks

1 medium yellow onion, thinly sliced

1/4 cup mild green olives, sliced

4 large garlic cloves, minced

1 tablespoon minced fresh ginger

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

2 cardamom pods, lightly crushed

1 roasted red pepper

2 smalls dried red chilies

2 small preserved lemons, sliced

1 teaspoon salt

4 cups reduced-sodium chicken broth

5 cups fresh flat-leaf parsley sprigs, plus 1/4 minced fresh parsley leaves

1 1/2 cups couscous

1/4 cup lightly toasted pine nuts

1 teaspoon grated fresh lemon zest

Preparation

1. Heat oil in a large pot over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate and set aside.

2. Drain all but 2 tablespoons of oil from pot and reduce heat to medium. Add onion and sautÃ© until golden. Add garlic and ginger and cook, stirring constantly, for 3 minutes.

3. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, preserved lemons, olives, and salt; stir to combine.

4. Return chicken to pot and add 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes.

5. Take pot off heat and remove parsley sprigs and chilies.

6. For the couscous: In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes. Uncover pan and fluff couscous with a fork.

7. Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine.

8. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining parsley.

Credit: Foodista

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INGREDIENTS

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INGREDIENTS

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Ingredients

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INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

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Preparation

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INGREDIENTS

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