Pressure Cooker Corned Beef

Real-life-leprechaun-dog
I don’t know what’s happening here but I got this from That Dad Blog

It’s that time of year when people eat unnaturally green food and it’s okay! And everyone tries to remember how to make corned beef. No need to worry, I’ve got your back. Below is my recipe for pressure cooked corned beef from my book The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals. It’s so easy and great with a mug of beer.

Corned Beef
Serves 8

1 (3 1/2-4 lb) flat-cut corned beef
1 (12-oz) bottle beer
2 cups chicken or beef broth
1 onion, quartered
1 bay leaf
Pepper

Rinse the corned beef and pat dry. Trim off the excess fat, leaving a thin layer behind.

Place the meat in the pressure cooker and cover with beer and broth. Add onion and bay leaf and season with pepper. Secure the lid.

Select Manual and cook at high pressure for 1 1/2 hours and use a natural release.

Let rest before slicing.

Pressure Cooker Corned Beef

Pressure Cooking Black-Eyed Peas

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As a kid I did not like black-eyed peas. I thought they tasted like dirt. My grandpa grew them in his garden, so my grandmother would end up with bags upon bags of them in the freezer. Looking back, I’d kill for those bags of fresh-picked peas.

Since I typically have to settle for the dried variety, I use my electric pressure cooker to make quick magic of the now-loved little beans. I have found some conflicting information about how long to cook black-eyed peas, so I had to do a bit of experimenting. Below is how I make them, along with some ideas for flavoring. Note that if you have a stove top pressure cooker the PSI and cook time can differ.

Black-Eyed Peas in an Electric Pressure Cooker

1 lb of black-eyed peas
1 teaspoon salt
1 tablespoon oil (any cooking oil will do)

Optional but recommended (all or some):
1 bay leaf
3 cloves garlic, smashed
1/2 onion, quartered

1. Rinse your beans in a colander and pick over them. What does this mean? Sift through the beans and looks for any bad ones (shriveled up and gross looking) or rocks. Yes, it happens.

2. Add the oil, garlic and onion (if using) to the pot of your pressure cooker and select Saute. Once hot, cook for a few minutes and stir until fragrant. Turn off the Saute function.

3. Add the beans, salt, and bay leaf (if using) and stir. Add 6 cups water or, even better, 3 cups stock and 3 cups water. Secure the lid.

4. Cook at high pressure for 8-10 minutes if you think your beans are pretty fresh and depending on how tender you like your beans. Cook  for 10-12 minutes if they’ve been on the store shelf for a bit and depending on how tender you like your beans. Don’t worry, we can fix it if they are not cooked enough.

5. Use a natural release. Once depressurized, check your beans. If they are tender enough, then move on! If not, select Saute and loosely cover. Check every five minutes until they are tender.

6. Drain your beans and flavor them. If they’re going in a soup or you like them plain, then leave them bean (get it??). If you want a little more flavor for your side dish, then see my suggestions below.

Flavor ideas:

  • harissa adds a kick
  • chopped fresh tomatoes, peppers, and onion add fresh flavor and texture
  • cumin, cayenne, and/or paprika add smoky spice
  • a dollop of sour cream and chives gives them the baked potato treatment
  • chopped bacon adds, well, salty bacon
  • chopped fresh parsley adds herbiness and can be used in combination with any of the above flavorings
Pressure Cooking Black-Eyed Peas

Instant Pot Beef Chili

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It looks like this, but without the scary whole peppers

For the most recent edition of Cooking The Simpsons, I tackled Chief Wiggum’s insanity pepper-laden cook-off chili. While recipe testing this crazypants recipe, I kept gravitating toward my Instant Pot. I tend to do that with any soup or bean related recipe. So for those of you who are IP users, here is a classic chili recipe that works great in the all-purpose cooker. It’s not insanity pepper-level spicy, but rather has an easy, low intensity spiciness. Feel free to adjust according to your taste.

Instant Pot Chili
Loosely based on Ree Drummond’s very popular chili recipe
Serves 3-4

Grapeseed, canola, or vegetable oil
1 poblano pepper, split in half lengthwise and seeded
2 medium jalapeño peppers, split in half lengthwise and seeded (leave some seeds if you want it hotter, only add 1 pepper or none if you want it mild)
1 small (or ½ large) onion, diced
1 pound lean ground beef
½ bell pepper, diced
3 cloves garlic, minced
1 heaping tablespoon chili powder
1 teaspoon cumin
Salt and pepper
1 8-ounce can tomato sauce
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained

  1. Rub the poblano and jalapeño peppers with a light coating of oil and place them on a pan. Broil, flipping halfway through, until charred on both sides. Dice once cool enough to handle.
  2. Add a glug of oil to the Instant Pot and turn on Sauté. Once hot, add the onion and stir. Cook for a few minutes and then add the beef, bell pepper, and garlic. Break up the meat and stir until the meat is cooked through. Carefully spoon off any excess fat if needed. Add the poblano, jalapeño, chili powder and cumin and season with salt and pepper. Stir and cook one minute more. Turn off the Sauté function.
  3. Add the tomato sauce and 1 can’s worth of water. Stir and secure the lid. Cook on high pressure for 15 minutes and carefully use a quick release.
  4. Stir and add the beans. Cook on high pressure for 4 more minutes and use a natural release. Add more salt and pepper as needed. 

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Instant Pot Beef Chili

Cookbook Update

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In case you missed it, I wrote a cookbook. It was released in April, and has been chugging along quite well. Things really picked up last week when Amazon Prime Day rolled around and they ran an impossible-to-resist deal on the Instant Pot. I guess lots of people buying their new cooker needed a cookbook to go with it, because my book rocketed to the #2 position in all of Amazon books! Pretty amazing and totally weird. Only the new Harry Potter book could best my ‘lil cookbook.

Anyway, if you’re a pressure cooker lover like me or are just getting into it/thinking about getting into it, then try out my book. It’s under $10 with over 100 recipes and it’s getting pretty good reviews. And just to further tempt you, below is a sample recipe from the book. Enjoy!

Eggs in Purgatory With Eggplant
from The Instant Pot© Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
Serves 2 to 4

1 small eggplant, mostly peeled, cut into 1/2″ pieces
1 tablespoon kosher salt, plus more for seasoning
2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 (28-ounce) can crushed tomatoes, with most of the liquid drained out
1 tablespoon harissa or 1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
freshly ground black pepper
4 to 6 fresh eggs
1 tablespoon chopped fresh parsley
4 to 6 thick slices good-quality rustic bread, for serving
hot sauce, for serving (optional)

  1. Toss the eggplant with the salt and spread out onto a paper towel-lined baking sheet. Let sit 15 to 30 minutes. Take more paper towels and press out any moisture, wiping away some of the salt as you go.
  2. Preheat the Instant Pot by selection Saute.
  3. Once hot, add the oil. Add the eggplant and cook, stirring and scraping the bottom of the pot, for 4 minutes. Add the garlic and cook for one more minute.
  4. Add the tomatoes, harissa or paprika, and red pepper flakes, and season with black pepper. Stir. Select Cancel and secure the lid.
  5. Select Manual and cook at high pressure for 10 minutes.
  6. Use a quick release. Remove the lid, stir, and select Saute. Crack the eggs, one at a time, into a small bowl, and lower each one onto the top of the bubbling sauce.
  7. Cook, loosely covered, until the egg whites are set but the yolks are still runny, 4 to 6 minutes.
  8. Top with parsley and serve with bread and hot sauce (if using).
Cookbook Update

Pressure Cooker Vegetable Stock

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Stock (AKA broth) is a magical thing. It’s really just flavored water made from parts that you’d probably be throwing out anyway, but it adds untold levels of savory flavor that cannot be denied. You can’t make a good soup without it, and it takes grains and sauces to the next level. Sure, you can buy the boxed or canned stuff at the store. You know it’s not as good, though, and making stock is real easy. Especially if you own a pressure cooker.

Stock is something I use my electric pressure cooker for over and over again. It requires no real prep or measuring, you don’t need to babysit it or even check on it, and it’s done in an hour. Magic. Below is my basic recipe for making vegetable stock. If you’re making chicken stock, just decrease the veggies a bit and add some bones/leftover meat. You can find the full recipe and many more in my Instant Pot cookbook.

Hot tips: After making a meal, I take my veggie scraps—the ends of carrots and zucchini, the tough stalks of kale and collards, the various tail ends of onions and greens from scallions—and throw them in a large zip-top bag I keep in my freezer labeled “soup stock.” When I have enough in there I simply add some fresh herbs and a bay leaf and make stock before starting the process over. A+ highly recommend.

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Electric Pressure Cooker Veggie Stock

onions (white, yellow, red, green, shallots, or any combo thereof)
celery
carrots
assorted veggies (mushrooms, bell pepper, zucchini, sweet potato, eggplant, broccoli, cauliflower, cabbage, corn, turnips, green beans, etc!)
crushed garlic (optional)
assorted fresh herbs (parsley, basil, oregano, thyme, sage)
1-2 bay leaves
salt (optional)

Add all of your ingredients to the inner pot of your electric pressure cooker. Add enough water so that it is level with the topmost veggies. This will be anywhere from 5 to 12 cups of water, depending on how many veggies you added to your pot. I usually end up using about 8 cups. Do not overfill your cooker. Seal the top and cook at high pressure for one hour. Let the pressure come down naturally, and strain your stock into a bowl. Store in airtight containers. Stock will keep for 5 days in the fridge, or at least 2 months in the freezer.

Pressure Cooker Vegetable Stock

It’s Cookbook Time!

9781623156121_FC

The time has come! I wrote a cookbook late last year and today it hits shelves. Digital shelves, anyway—you can find The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals on Amazon right now in paperback and Kindle form. If you have an electric pressure cooker or are thinking of getting one, why not grab one? It’s got over 100 easy-to-follow original recipes. It makes a great gift, too. 🙂

It’s Cookbook Time!

Making Yogurt in the Instant Pot

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It’s no real secret that the Instant Pot 7-in-1 has a Yogurt setting, but how many IP owners actually use this setting? I’ve finally started using my IP to make yogurt, and it’s saved me a lot of guesswork and really streamlined the yogurt-making process. Even though there are instructions available in the manual, I found it easier to refer to other users’ advice before beginning. So, in an effort to pay it forward, here’s my guide for making homemade yogurt in an Instant Pot!

First off, why make your own yogurt? It’s much cheaper, you can make it to fit your taste and texture preferences, and it’s easy, hands-off work (especially with an IP). Did I mention how much cheaper it is? Now let’s get started.

You’ll need:

  • Your Instant Pot 7-in-1
  • The included steamer rack
  • Jars with lids
  • Milk
  • Plain yogurt
  • Skim milk powder (optional)

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First, scald the milk:

  1. Grab one to four jars (depending on how much yogurt you want to make) that will fit inside your Instant Pot sitting on the steamer rack. Fill each jar about 3/4 of the way or less with the milk of your choice. The fattier the milk, the thicker and creamier the yogurt—but even skim milk will work.
  2. (Optional) Add up to 1 teaspoon of skim milk powder per jar for a thicker yogurt and stir.
  3. Add 1 cup of water to the IP and top with steamer rack. Add the jars (without the lids) and close the lid. Make sure the valve is in the Sealing position.
  4. Select Steam and adjust the time to 1 minute. Once the timer goes off and the IP is done steaming, select Cancel and let the pressure release naturally. This will take about 15 minutes.
  5. Open the IP and remove the jars. Dump out the water and replace the steamer rack. Let the milk sit, uncovered, until it comes down to 115 degrees—this will take about an hour. Use a thermometer to keep track of the temperature.

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Yogurt time:

  1. Once the milk is 115 degrees or slightly less, add a heaping spoonful of plain yogurt to each jar and stir. Any kind of yogurt will do as long as it has active cultures.
  2. Add the jars back to the IP and close the lid. Select Yogurt and let it do its thing for a whole eight hours. That’s right. Walk away for eight whole hours.
  3. Once the Yogurt cycle is complete, carefully pour off any accumulated whey (if desired) and screw on the tops. Store in the refrigerator for up to two weeks.

Tips:

  • You can make yogurt directly in the IP, but I prefer the convenience and cleanliness of making yogurt directly in jars.
  • Be sure to start early so that your yogurt has time to complete its 8-hour cycle. You can leave it longer but it will become tarter the longer it sits. If you time it right you can make yogurt overnight!
  • If you like your yogurt really thick and creamy (Greek-style), you can strain your homemade yogurt with cheesecloth for up to 8 hours in the refrigerator.

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My cookbook is now available for pre-order on Amazon! The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals

Making Yogurt in the Instant Pot