Mmmpomps

Oh I should have mentioned I added 1 cup of water! Normally I brown the chicken too but I was feeling lazy! For the rub I used Salt and Pepper and Paprika, finished under the broiler with BBQ Sauce...and yes Anna I put a whole unpeeled butternut squash on top of the chicken. This makes it VERY SOFT so its great for a puree or to use in soup.

Instant pot to the rescue again! We just got a new puppy and were called halfway thru dinner being done. No problem with IP Chicken with dry rub into the pot , whole garlic with the tops cut off and a splash of olive oil and salt, whole butternut squash. Manual high 21 minutes with 10 plus minutes natural pressure release. Sauced chicken and broiled, added a few carrots to IP with the chicken broth 1 minute manual high pressure. Mashed butternut squash with carrots and the end of the caramelized onion jam:

Thanks! You will have to scrub your IP after making it though it does make a 'crust' on the bottom! Yes the onions I found to be more like an onion 'jam' ! Smeared on the polenta was incredible! I probably sauteed for 10 minutes and it did set up more on its own.

Thanks! You will have to scrub your IP after making it though it does make a 'crust' on the bottom!

Low Country Boil minus the boil:(special effects via the Instant pot )

THIS: http://www.seriouseats.com/recipes/2016/01/pressure-cooker-caramelized-onion-recipe.html these were so good! I started out thinking I wanted to make a low country boil for dinner. I changed my mind and made grilled polenta with carmelized onion, carmelized corn and kielbasa, shrimps in my hotsauce (made in the IP) Deglaze the shrimp pan with white wine and drizzle over plate. I will do this again the flavours were great!

Polenta with chorizo, mushroom sauce and a runny egg!

Beet Gazpacho perfect for a hot summer night:

I'm done cooking for the day! Its not like its as hot as Texas here in Calgary BUT its Canadian hot and I'm glad to have that Instant Pot to cook in! Tonites dinner on the deck was cool and refreshing and yeah kinda sexy! Chilled Beet Gazpacho topped with chopped beets, hard boiled egg, onion, nasturium. Cold shrimp (small shrimps so I went with Manual High 0 minutes and plunged into a ice bath) with cocktail sauce. Corn on the cob, in the husk Manual high for four minutes.

Thanks! It was incredible and so filling I couldn't finish it! The mushroom sauce brought it all together!

Instant Pot Brunch! Polenta with chorizo made first in the IP, scrub the bejeebus out of it, make mushroom sauce and eggs at the same time. 3 minutes Manual High (on the trivet) This was SO GOOD! Hip Pressure Cooking site has a great tutorial on the Polenta. All her recipes / techniques I've tried are incredible accurate

Dinner on the Deck tonite: Instant pot mussels in white wine sauce, crostini with olive oil and flakey salt. Beet and Goat Cheese Salad with honey walnuts. Beets are 20 minutes manual high and this salad is SO good!

Thank Rotus. Quick release and into a bowl of cold water just for a moment until you can peel them Also straight from the frig Not room temp.

Thank Rotus. Quick release and into a bowl of cold water just for a moment until you can peel them

Its been awhile since I posted! Thanks for the reminder Faux Pas...life gets in the way at times I'm still Instant Potting and really digging it! Today I made soft boiled eggs 3 minutes Manual High Pressure. Delish...but sous vide eggies are still the best but certainly take more then 3 minutes: Money shot included for your viewing pleasure

Hi Anna! Use 0 minutes! Makes it perfect!

I found this technique online Rotus: http://www.cordonbleu.edu/index.cfm?fa=NewsEventFrontMod.PrintNewsPage&ElementID=689&LangID=3 I have not done it but I think I will! Thank you for bringing the HOW TO to my mind , as I've seen it done but wondered how the 'scales' stayed on.

Pork Belly brined for 6 hours, water, salt, sugar and molasses. High pressure for 35 minutes. Dry medium hot cast iron pan to make that fat crispy cracklin goodness. Champ and brussel spouts. DInner was 4 hours last as my kitchen sink sprung a leak. Emergency diverted dinner a success :

Rice Pudding...easy peasy. I based it on this recipe: http://www.pressurecookingtoday.com/the-best-pressure-cooker-rice-pudding/ Used basmati rice and added cardamom instead of cinnamon. Raisins added during the boil to make sure they are soft! Pork belly is marinating and I'm nearly embarrassed to say Champ is on the menu! Company is coming tonight

Hey Smithy let me help you step over the edge... This was super easy to make, quick to clean the pot out and toss some ribs with a rub in the pot while we ate the soup. Oh the leftovers were great..OH WAIT we didn't have any I played off of this recipe because I totally trust her cooking and taste http://www.hippressurecooking.com/cozy-cream-of-mushroom-s…/ I sauteed onion and mushroom and garlic in olive oil and butter with salt and pepper, I really browned the mushrooms up well. Then added 1/4 cup of good red wine to scrape up the brown bits of goodness. Add 3 to 4 cups of chicken stock, parsley, glug of worsteshire sauce and a pinch of basil as I couldn't find my thyme! 2 fresh potatoes from my sister's garden diced, about 3/4 cup. Adjust salt and pepper seasonings. High pressure for 6 minutes right now ,slow release 8 minutes. Immersion blend it and add cream . I imagine with more of a variety of mushrooms fresh and dried this little base soup has many possibilities! Here's a pic of those ribs I mentioned. While they were brushed with bbq sauce and my hot sauce (via the IP) I made Champ that I got hooked on from Anna: Mine: His deboned and with a pool of butter: Edited for a time warp in a sentence and to mention there were no leftovers of soup but plenty of ribs and spuds!

Seriously this Instant Pot is the Shiz! I made in like 25 minutes the most righteous, delicious cream of mushroom soup with only WHITE BUTTON MUSHROOMS! Of course copious amounts of butter and red wine assisted in the velvety texture and the intense flavour. New potatoes from my sisters garden helped with the creaminess. All this needed was a toasted slice of crusty bread and truffle oil drizzled on top.......

Todays Adventure BEANS. I get nice dry beans from my Butcher Shop. Soaked overnight. Added to the IP with chopped garlic and a bay leaf. First bowl added olive oil, lemon juice and chopped mint and flakey salt: Made a fast soup out of half of the beans: Bean, Kale and Portuguese Sausage Soup: Boyfriend that thinks he doesn't really like beans...so I packed up this soup for myself and friends and he came over exclaiming OH GAWD I'M STARVING. Gave him a bowl of this hot from the pot and he loved it. Good beans make a huge diff, I used to make it with canned beans. I also made some plum chutney the other day, nice and spicy:

You are SO creative in your uses of 'mundane' items. I have those exact egg holders I will try those in the instant pot. And thank you for sharing your ideas I made risotto again in the instant pot. This is so so so GOOD. I actually made my chicken on my Ronco Rotisserie which I love BUT I used the drippings to saute the onion, garlic and risotto rice in the Instant pot and the flavour was incredible:

I'm looking forward to taking them for lunch BUT how can that go with a chicken sandwich? HOW? I have to feed my friends or I couldn't keep creating new food! Infact this is weird but during dinner prep which was basically nothing, I put a whole chicken in the IP and let her go for 18 minutes. I sent my friend home with chicken for lunch and cowboy beans and crusty bread. Everyone wins I'm making ribs tonight and I want to make a fresh pot of those spuds to go with it...But I think I'll refrain on the Champ. Thanks Anna it was a scruptious , warming dinner with a good friend Those are the best!

I am just cooking for myself , I appear to have a glut of food. I invited my girlfriend over for dinner last night, tonight it will be my boyfriend. This is getting out of hand Beet salad to start: Heated the beef neck stew. Interestingly the stew didn't noticbly 'improve' like it normally would via stove top or oven braise method. It was JUST as good on the first day! But Anna ...jeebus...that CHAMP how can such simple ingredients make such a luscious thing out of a little potato???? Credit to: http://dadcooksdinner.com/2013/03/pressure-cooker-champ-irish-mashed-potatoes-with-green-onions.html/ This will go on the menu and so will more working out! Dessert was a chocolate croissant picked up at our local cooking school along with the loaf of whole wheat rye bread and roobios tea: I love you IP