mgaretz

Cincinnati Chili over zoodles.

Sirloin steak, cooked SV then seared, served with green beans in butter and a nice glass of Lodi Zin.

Pork chop (double cut), dry-brined then cooked SV then seared and glazed with maple-bourbon. Served with green beans in butter and a nice Lodi Zin.

Another batch of Blasphemy Ribs, served with broccoli made in the IP.

Chow mein with char siu (made in the IP, then coated with honey and air-fried followed by a quick broil), noodles, bok choy, mushrooms, broccoli, etc.

Hash made from the last of the leftover prime rib, with sweet potatoes, onion and spinach.

15 minutes, high pressure, quick release.

New Year's Eve dinner was prime rib, slow roasted and lightly seared. Served with artichokes made in the IP and dipping butter.

Tri-tip, cooked SV for 8 hours then seared. Served with artichokes and stems (with butter to dip), made in the IP and a glass of Lodi Pinot Noir.

Set of silicone sealing rings in different colors as food odor will remain in the rings for some time after washing. With color-coded alternates you can always cook (ie: red for spicy foods, clear for steaming/eggs, etc.). Also a steamer basket. Those are the must-haves. Nice to have is an egg holder if you plan to do eggs, but you can do without.

Cabbage soup made in the IP - just the thing for a dreary, rainy. (Beef, carrots, onion, cabbage, tomatoes.)

Chimichangas, made in the BSOA on airfry mode , stuffed with last night's leftovers of carnitas, rice and beans. Came out a tad overdone but still good.

Amazon had the Instant Pot Ultra Mini (3 qt) on sale for $59.95 so I couldn't resist. It arrived early enough today to give it a test spin, so I made carnitas. It was around two pounds of pork and the Mini was the perfect size. I had read a few reviews that said it took too long to come up to pressure, but it was just 12 minutes. Not bad. Now that I am eating alone 3-5 nights a week, I also plan to use it when I just want to do a small amount of broccoli, a few eggs, a single artichoke, etc.

Carnitas, made in the IP then broiled, served with Spanish rice and refried beans.

Double-cut pork chop, cooked SV, glazed with maple syrup then seared. Served with carrots, green beans and glass of Lodi Zin.