Mmmpomps

This is most peculiar! I looked at the container and there is NO weight on it. How can that be? I'd say its a kilo! Costco sells them in packs of two. Everything is bigger at Costco. Really for the broth you can use as much as you want, I was mostly concerned to have at least a cup of liquid in the pot then extra to dip bread in:) The man here actually picked up the serving bowl and took a healthy drink of the broth I added lime juice to the broth as well before cooking.

LOL no Alberta oceans here I pick my mussels up at Costco ... I imagine if you have access to fresh fresh mussels this would be even better!!!!!!!! I have a great Butcher but I haven't found a great fish monger yet....

I have to say mussels are incredible in this. HOT HOT day in Calgary, came home and had dinner out on the deck within 20 minutes! Mussels 1 minute manual high pressure and quick release. SO GOOD! Here's my basic recipe: Instant Pot Mussels:On low saute add olive oil and 1/2 diced onion until soft5 cloves of chopped garlic Salt and Black pepper Saute until soft but not brown Add 1 cup of white wine 1/2 cup of water 2 chopped green onion Handful chopped parsley 1/4 cup of butter Saute for a few minutes or so to cook off some of the wine Add a package of fresh mussels manual High for 1 minute Quick Release sprinkle with fresh parsley and lemon! Crusty bread to dip in this most excellent broth~

Dinner for one....mussels in the IP, so good, bread to dip in the broth...glass of white wine...

DISCLAIMER I eat meat normally but I'm always trying to find new things to make in my IP. So hello seitan. I have never eaten it before but I had to make it: I have made MEAT! Holy shiza I'm shocked how good these turned out. Don't get me wrong these are not greasy donairs! But they are good and I made it in my IP! To make the Seitan: In a small bowl mix wet ingredients: 1/4 cup of finely chopped onion 2 cloves finely diced garlic cloves 1 TBS Tahini 2 TBS Ketchup 1.5 TBS Worsershire Sauce 1 TBS BBQ sauce, smoke or two drops 1 tsp Salt 1 tsp Black pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp oregano 1 TBS Magic Mushroom Powder *google nom nom paleo for it* 3/4 cup of water. Mix well In large bowl combine: 1 1/4 cup Vital Wheat Gluten 4 TBS Nutritional Yeast Flakes Add wet ingredients. Mix until gooey and the dry has come together, I used a spoon. Knead for a few minutes until its smooth ish. Add more water or Wheat gluten until it feels right. Spray with oil a small tinfoil loaf pan *spread it and shape it to fit your IP* Press Seitan into the loaf about one inch thick. Add 1 cup of water to IP Place loaf of seitan on trivet Manual High pressure for 30 minutes *I went shopping and left it on NPR for 1.5 hours* Its not neccessary to do this and go shop Heat up a grill pan or your bbq Slice meat about a 1/4 inch thick, quite thin if you want crunchy. Brown in oil on both sides to get nice grill marks Donair Sauce 6 oz of evaporated milk 2 tsp or more white vinegar 2 tsp sugar or to taste 2 tsp ground garlic Whisk and slowly add the vinegar until desired thickness Add chopped lettuce, sliced onion and tomatoes to a pita bread, 'meat' on top , add donair sauce and be amazed It is not as good as donair meat but interesting as hell. The thinner you slice the meat before you grill the crisper/crackerish (not quite baconish) it gets. I had the day off, this is what happens:

Does it stay crispy Shelby? I find these ok(actually good) considering I don't have to bread or fry them. But its more flavourful and tender meat then a crispy buffalo wing

Buffalo wings...disclaimer these are NOT crispy but they are fall off the bone yummy! 1 cup of water in the IP, spiral wings and drums on the trivet after salt and peppering them. Cook on Manual high pressure for ten minutes. Mix 1/2 cup of Frank buffalo wing sauce with 2 TBS of butter Quick release wings and toss in sauce Put wings and drums on a foil lined baking sheet and broil Serve with carrot sticks and ranch...feel the meat slide off the bone

Was your leftover steak raw? How was the texture on the meat?

Whole chicken my Sunday Standby! Sprinkled on sumac and salt. Olive oil in the IP on high saute, left her there until I could flip her without pulling off the skin. Added Fresh thyme, Kalamata Olives, lime juice (didn't have a lemon) 1/2 cup of water. Manual High pressure 25 minutes...she was yummy! Served with last nights millet salad:

I just found chips I have never seen before made by the Native Canadian Chip Corporation in MB Canada. The bags have native artwork on them. I picked up the Regular and the Fire chip. Regular is not as good as Lays regular. These are bit thicker and less greasy and a bit flat. But are crunchy. The Fire Chips wow they are good. Reminded me of Hostess BBQ from out East (Canada) but without the smokey taste. After the 2nd chip it felt in my mouth like I'd eaten a whole bag. These are spicy, not greasy and great crunch. .73 Canadian cents for a 43 gram bag. But really the artwork is kewl on the bags:

First tomato from my container garden...very juicy! Soft white bread toasted, buttered , miracle whip, fresh cracked black pepper, tomato, flakey salt with a hot cuppa tea!

Instant Pot ribs. Dry rub , 1 can of beer, two whole bulbs of garlic. 30 minutes Manual High pressure. Brush with more beer and BBQ sauce and broil to your liking...served with the Millet greeked up salad and our first cherry tomatoes of the season~

Look at that action drip!!!!

First time making Millet...this stuff is good http://www.hippressurecooking.com/millet-its-the-new-quinoa/ <---- used it for the technical directions. I added no extras besides the millet, water, salt and oil. This stuff is great!I did my Quinoa Greek salad except with many substitutions based on what I had when I stuck my head in the fridge!!Millet Greek Salad2 cups of cooked millet add to bowl Make dressing: 1 Tablespoon olive Oil , 2 Tablespoons of Balsamic vinegar, 1/2 lemon squeezed ( I had a lime) Couldn't find my oregano so added a teaspoon of dried mint Salt whisk well and put aside. Add to millet 1 cup diced cucumber 2 diced green onions 1/2 cup diced orange sweet pepper 1 cup black olives 1/2 cup of feta or if like me you discover you are out just add Ricotta HOLY SHIZA it is good in here, gives a creamy mouthfeel Add enough dressing to moisten but not soak the salad. Add hot salt and eat this cold !

It is a sad day when this trip is done!!!!!!

Dinner was a play or two recipes I found online pork chops with cabbage Laura's hip pressure cooking site and inside out egg rolls from hmm this old gals site. I combined the two and came up with really good chops in the Instant Pot and a yummy 'stir fry' in the IP. I made a two egg omelet with spicy hot salt in a good old frying pan and added that. I'd make this again with a few adjustments.

This is not authentic in any sense of the word! I used items I had on hand in the fridge and the pantry and being short of potatoes my menu really changed! Thai Coconut Soup Instant Pot Saute in light oil or coconut oil 1 diced onion1 TBS grated ginger5 cloves chopped garlicAdd 1 TBS Red Curry Paste Large cubes of chicken uncooked 1 1/2 cups chicken stock Quickly cook paste and lightly give chicken a bit of colour Add 5 or 6 stewed tomatoes(quartered) and 1/2 cup of juice Add small head of cauliflower , large florets Manual High pressure for 4 minutes 5 minutes Natural pressure release Add 1 can of coconut milk Juice of a lime Turn to saute high Add raw shrimp Cook until shrimp are no longer pink Squeeze with fresh lime juice!

It is a huge site! Lots of cheesecake, how to boil eggs and make mac and cheese. But there are some great recipes there when you dig around. I really like facebook's Instant pot for Indian Cooking.

My go to instant pot foods are: Hot sauce (hip pressure cooking) Crazy easy and delish! Eggs Champ ( Dad Cooks Dinner) Chowder Chicken Soup , beef barley, cream of mushroom.... Low Country Boil Whole Chicken Stock Pork Belly Ribs Veggies Manual High pressure for 0 minutes Meatloaf wrapped in bacon Rice ( I suck at stove top rice) Oxtails Beans especially chick peas Rice pudding Risotto Beets for Beet salad... I haven't made yogurt yet I umm, use it a lot!

Last nights dinner: Grilled Romaine lettuce, olive oil, salt, lemon juice and parm cheese Grilled Steak Instant Pot asparagus 1 cup of water put the asparagus on the trivet add salt Manual high pressure for 0 minutes Quick release

Steak in the Instant Pot...heh not really!!! We grilled the steak last night and tonite I made a super fast stacked dinner in the IP: Saute quickly a layer of baby spuds in Olive oil and salt *in the pot* Put the trivet on top of the spuds Add four eggs Wrap leftover steak in tinfoil put that on the trivet too Add a scant cup of water or broth Manual High Pressure for 4 minutes with a quick release Open up and take out the eggs and plop them in cold water Add a few good handfuls of frozen green beans down with the spuds Close the lid and put it on warm Wait for the Man to get home about twentyish minutes later Fast , yummy dinner To be honest I prefer my steak cold with flakey salt but this was good and the spuds were soft and creamy! Beans were just barely cooked and not a soggy, hot mess Side is a 70's Salad , iceberg wedge with Thousand Island Dinner including prep...thirty minutes or so... OH the eggs are for lunch tomorrow!

This looks great! Can you share your ricotta recipe? Thanks for the tip on the onions. Did you find it to be more of an onion jam? I wonder what it would be like to add bacon to it.....

Smithy manual is my preference. I've tried the pre-set buttons a few times but just prefer to set it on manual and adjust the pressure and time. I find the times for even types of beans vary so much....

Everything in the fridge Chicken plus Noodle Soup: Instant Pot Chicken stock and the broth left over from cooking the chicken last night...gel Saute onion, celery and carrot 3 inches of cubed chorizo sausage Add above mentioned Stocks And picked chicken meat from bones 2 Handfuls of chopped kale 1 cup of peas 1 cup of corn 1/3 cup dried shitake mushrooms 1/2 lemon squeezed Salt and Pepper and bay leaf 1 cup of small tube noodles Cook on manual high for 6 minutes , 10 min natural pressure release! This is so good on this stormy night!

Dinner for one tonite: Whole chicken with fresh basil leaves stuffed under the skin, salt, pepper and sumac, rubbed with olive oil. Browned in the IP, add garlic bulbs and 1 cup of water. Manual High Pressure for 25 minutes and 10 minutes Natural pressure release. Herb pesto in the Magic Bullet: equal parts basil, mint and parsley, small handful of walnuts, 2 cloves of garlic, salt and olive oil to desired consistency and half the juice of a lemon. Tastes great with the chicken!