mgaretz

"Roast" beef sandwich, raw carrots and potato sticks for dinner. Roast is in quotes because I actually cooked it SV, seared, then sliced after cooling.

Shake N Bake style pork chops and tater tots, made side-by-side in the BSOA, and steamed spinach with butter.

Loaded fried rice. Started with a frozen chicken fried rice packet and added mushrooms, spinach, onion, peas and the last of the leftover tri-tip (and extra sauces and spices).

Tri-tip, cooked SV then seared, served with steamed spinach with butter.

Unseasonably cold and rainy here yesterday, so that called for soup. Chicken soup with noodles, onion, carrots, spinach, celery and peas.

Blasphemy ribs yet, yet again. Served with steamed spinach with butter and a glass of Lodi Zin for dessert.

I have tried it twice, both with my cabbage soup recipe (which was originally a slow cooker recipe). The first time was on low, where I have always made it in a real slow cooker, for 8 hours. The cabbage and carrots were under-cooked. Next time was on medium, same result. Haven't tried high yet. Both times it was easy to rescue - slap the pressure cooker lid on and cook for a few minutes. This was in the 8 qt model.

Hamburger "steak", cooked SV then seared, topped with mushrooms sauteed in EVOO, garlic and cream sherry, and green beans in butter.

Salmon, cooked SV, lightly seared, then topped with an orange-maple glaze. Served with green beans in butter. Sorry, I took a bite of the salmon before remembering to snap a pic.

Sirloin steak cooked SV then seared, tater tots air-fried, green beans with butter.

A package of frozen, chicken fried-rice, amped up with mushrooms, spinach, celery, green beans and extra sauces.

Double-cut pork chop, cooked SV then seared and glazed with maple syrup. Served with steamed spinach with butter and I may have brushed some maple syrup underneath the spinach.

Last night we shake n bake style chicken breasts, air-fried in the BSOA, along with artichokes made in the IP. Didn't snap a pic. Tonight was tri-tip steaks, cooked SV then seared, served with green beans.

Beef stew, made in the IP with tri-tip trimmings, carrots, mushrooms, potato, parsnip, celery, onion, peas and barley. The beef was a little tough - when using tri-tip I will cook it longer next time. (It was in for my usual stew timings - 10 minutes with everything but the carrots, parsnips and potato, quick release, then add the above and cook for an additional 6 minutes, quick release. I would increase the first time to maybe 30 minutes from 10.)

Beef stew, made in the IP with tri-tip trimmings, carrots, mushrooms, potato, parsnip, celery, onion, peas and barley.

Another stir fry with char siu, noodles, onion, mushroom, spinach and other assorted veggies from the noodle pack:

Ok, if we're going to get technical: There is an American IPA style and it doesn't necessarily have to use "American" hops - but they typically do. British IPA, back in the days when it was shipped round the horn in wooden barrels and taking months with no refrigeration, was aggressively hopped at the brewery, knowing that by the time it made it to India the hops would have mellowed significantly - resulting in a taste that was like the regular pale ale from home. In modern times we don't have to worry about that, but American brewers started using recipes similar to the old ones, but drinking the beer fresh. Originally British hops were used in an attempt to recreate the British style, but the beer was very hoppy. But people liked it that way, eventually leading to experimentation with domestic hop varieties, and for some of us, even more aggressive hopping. Hence the aggressive hop profile of modern IPAs.

Yet another batch of Blasphemy Ribs. Served with steamed spinach in butter.

Carnitas, made in the IP Mini, then broiled. Some sauce from the pot spooned back over. Served with Spanish rice and refried beans.

A few recent meals. Tri-tip hash with potatoes, onions and spinach: Panko-crusted pork chops, air-fired in the BSOA with tater-tots (same time, temp and pan) and steamed spinach with butter. Carnitas, made in the IP Mini and then broiled and sauced, served with Spanish rice and refried beans.

Tri-tip, cooked SV then seared. Served with steamed spinach with butter and a nice 2013 Livermore Cab.

Shake N Bake boneless chicken breast, (the real stuff, augmented with panko and seasoning), air-fried in the BSOA, served with steamed spinach in butter.

Tri-tip steak, cooked SV then seared, served with steamed spinach.

(my recipe, adapted from my slow cooker recipe, at my blog) Instant Pot Cabbage Soup Ingredients: 1 can of tomato sauce (14.5 oz can) 1 can of diced tomatoes 1 can of water (use the sauce can to get the sauce that sticks to sides) 1 small to medium cabbage, de-cored and cut into 8 wedges then cut the wedges in half and separate 1 medium yellow onion cut into 1” wedges and separated 1 pound of carrots, peeled and cut into ½” slices (or more if you like carrots) 2 tsp salt ½ tsp pepper 1 tsp garlic powder 6 tbs sugar – to taste 2 lbs of stew meat 1” chunks (chuck is the best, but almost any cut will work) Method: Combine all of the ingredients except the carrots in the IP, cabbage goes in last. Stir it up a bit. Cook on High Pressure for 10 minutes, then quick release. Stir in the carrots and cook for another 6 minutes on high pressure with a 15 minute (to full) natural release. Serve! Notes: I use an 8 qt IP, for a 6 qt you may want to pre-wilt the cabbage by microwaving it for a few minutes so that you can fit it all in. As I am thinking about it, you could also try adding as much cabbage as you can, then add the rest with the carrots. There is no need to pre-brown the meat.

Stew cabbage soup split pea or lentil soup carnitas broccoli hard boiled eggs artichokes