DadCooksDinner https://www.dadcooksdinner.com/ Pressure cooking and enthusiastic home cooking from a dad who cooks dinner every night Mon, 14 Nov 2022 22:21:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.0.3 https://www.dadcooksdinner.com/wp-content/uploads/2017/09/cropped-DadCooksDinner_favicon_512px-01-120x120.png DadCooksDinner https://www.dadcooksdinner.com/ 32 32 83398916 Instant Pot Air Fryer Frozen French Fries (with an Air Fryer Lid) https://www.dadcooksdinner.com/instant-pot-air-fryer-frozen-french-fries-with-an-air-fryer-lid/ https://www.dadcooksdinner.com/instant-pot-air-fryer-frozen-french-fries-with-an-air-fryer-lid/#comments Tue, 29 Nov 2022 13:00:00 +0000 https://www.dadcooksdinner.com/?p=18899 Instant Pot Air Fryer Frozen French Fries. Crispy, golden french fries with my Instant Pot and its Air Fryer Lid.

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Instant Pot Air Fryer Frozen French Fries. Crispy, golden french fries with my Instant Pot and its Air Fryer Lid.

What took me so long to air fry frozen French fries?

A platter of crinkle cut french fries with a bowl of ketchup
Instant Pot Air Fryer Frozen French Fries
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What took me so long to air fry frozen French fries?

I bought the Air Fryer lid for my Instant Pot when it came out, tried it a few times, and it's been collecting dust ever since. Then I bought my kids Instant Pot Duo Crisps for their college apartments. (Amazon had a sale, and it was cheaper to get them with the air fryer lid than without.)They immediately started air frying and asked me questions about air frying that I couldn't answer. So, I gave my air fryer lid a second chance.

And I may have found its killer app. Frozen French fries come out crispy and golden brown, much better than what I get out of the oven, even with the convection setting turned on. (This has always been my argument against air frying - it's just a mini convection oven - but I was wrong.)

So, I'm going to keep on air frying…if I can come up with anything else. Any air frying veterans out there? What else should I try? Recommendations? Requests?

Ingredients

A bag of crinkle cut french fries
A bag of frozen french fries
  • Frozen French Fries

See the recipe card for quantities.

How to make Frozen French Fries in an Instant Pot with an Air Fryer Lid

A fistful of frozen french fries
A fistful of frozen French fries

Heat to 400°F and add the fries: Preheat the air fryer lid to 400°F. Sprinkle the frozen fries into the fryer basket, one handful at a time, so they are in a loose pile.

An Instant Pot Air Fryer Lid set to 400°F and 20 minutes
Air fry for 400°F for 20 minutes

An Instant Pot Air Fryer Basket full of fries
Shake the fries every 5 minutes

Air fry for 20 minutes, shaking every 5: Air Fry, shaking the basket every 5 minutes until the fries are crispy and a light golden color, about 20 minutes.

Fries are done, crispy and golden
Fries are done! Crisp and ready to serve.

Substitutions

Different frozen fry shapes:

The cooking time is determined by how thick the fry is. 20 minutes is the right time for regular thickness times. Here's the list of times

  • Shoestring Fries: 15 minutes
  • Curly Fries: 20 minutes
  • Regular Fries: 20 minutes
  • Crinkle-cut Fries: 25 minutes
  • Tater Tots: 20 minutes
  • Waffle Fries: 25 minutes
  • Steak Fries: 25 minutes

Equipment

A 6-quart pressure cooker with an air fryer lid. (Or an air fryer.)

Scaling

You can fill the air fryer basket with a whole bag of fries, but this increases the cooking time - I have to cook for 25 to 30 minutes to get the larger amount of fries crisped up.

Top Tip

Don't crowd the frozen fries! While they don't have to be a single layer, they must be loose enough for the air to circulate around the fries. That's why I say to sprinkle them in, one handful at a time, and give them a shake every five minutes. It keeps them loose and moves them around, allowing them to crisp up evenly.

Print

📖 Recipe

A platter of crinkle cut french fries with a bowl of ketchup

Instant Pot Air Fryer Frozen French Fries (with an Air Fryer Lid)


  • Author: Mike Vrobel
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

Instant Pot Air Fryer Frozen French Fries. Crispy, golden french fries with my Instant Pot and its Air Fryer Lid.


Ingredients

  • 13 to 16 ounces of frozen French fries (Half of a regular-sized bag)

Instructions

  1. Preheat to 400°F: Preheat the Air Fryer Lid for an Instant pot to 400°F.
  2. Make a loose pile of fries: Sprinkle the frozen fries into the fryer basket in a loose pile. (This keeps the fries loose enough, so they all crisp up. Pack them in tight, and you'll get soggy fries.)
  3. Air fry for 20 minutes, shaking every 5 minutes: Air Fry, shaking the basket every 5 minutes until the fries are crispy and a light golden color, about 20 minutes. (Thin fries, like shoestring fries, take less, about 15 minutes. Thick fries, like steak fries, take about 25 minutes.) Serve and enjoy!

Notes

If you cook fewer fries and can lay them out in a single layer, they'll finish in 10 minutes.

If you cook more fries (like the whole bag), they'll take 25-30 minutes.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Air Fryer
  • Cuisine: American

Keywords: Instant Pot Air Fryer Frozen French Fries

Instant Pot Rainbow Baby Potatoes with Rosemary and Garlic
Instant Pot Loaded Smashed Red Potatoes
Instant Pot Potato Salad
My other Instant Pot and Pressure Cooker Recipes

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Thanksgiving Recipe Roundup https://www.dadcooksdinner.com/thanksgiving-recipe-roundup/ https://www.dadcooksdinner.com/thanksgiving-recipe-roundup/#respond Tue, 22 Nov 2022 13:00:00 +0000 https://www.dadcooksdinner.com/?p=18876 Thanksgiving Recipe Roundup 2022. Looking for some DadCooksDinner recipes for your Thanksgiving turkey, gravy, or sides? Here are my Thanksgiving favorites.

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Thanksgiving Recipe Roundup 2022. Looking for some DadCooksDinner recipes for your Thanksgiving turkey, gravy, or sides? Here are my Thanksgiving favorites.

A turkey thigh on a bed of cranberries and onions and sauce, with a sprig of thyme and sage on top, and a cup of cranberries in the background
Instant Pot Turkey Thighs

My pressure cooker supports me when I have my (large, extended) family over for Thanksgiving. For the big bird, I use my grill. Grilled turkey tastes better and frees up the oven for other dishes, like the stuffing. I use my pressure cooker for prep work, making turkey broth, gravy, and cranberry sauce ahead of time; I use it for a side dish on the day itself, usually sweet potatoes or squash.

When we have a smaller Thanksgiving, with just the two of us, I switch to pressure cooking the turkey. I love dark meat turkey, so I'll pressure cook a few thighs or drumsticks and pick and choose our favorite side dishes.

So, here it is, my Thanksgiving recipe roundup. Good luck on T-Day!

A turkey thigh on a bed of cranberries and onions and sauce, with a sprig of thyme and sage on top, and a cup of cranberries in the background

Instant Pot Turkey Thighs with Thanksgiving Flavors

Instant Pot Turkey Thighs with Thanksgiving Flavors. Dark meat turkey with a traditional Thanksgiving flavor profile, done in about an hour thanks to pressure cooking.

Rotisserie Turkey, Dry Brined with Orange and Spices

This Thanksgiving, I'm using all the finesse techniques I've learned to cook my Turkey. Here's what I'm going to do. My first trick is to dry brine the turkey. For years, my gold standard for turkey brines was the apple cider brine from Weber's Art of the Grill by Jamie Purviance. I am a complete convert

Grilled Dry Brined Turkey | DadCooksDinner.com

Dry Brined Grilled Turkey (Grilling Basics)

Dry Brined Grilled Turkey (Grilling Basics). Grilling turkey is the best way to cook the big bird for Thanksgiving, and a simple dry brine seasons it all the way through.

A turkey breast on a rotisserie on a grill

Rotisserie Turkey Breast with Honey-Bourbon Glaze

Rotisserie turkey breast with honey-bourbon glaze. Turkey breast on your grill's rotisserie, with a sweet-tart glaze.

Turkey legs, sprinkled with spices, on a platter

Instant Pot Turkey Legs with Poultry Seasoning

Instant Pot Turkey Legs with Poultry Seasoning. Turkey drumsticks with a taste of Thanksgiving from my pressure cooker.

Pressure Cooker Giblet Gravy

Pressure Cooker Turkey Giblet Gravy

Pressure Cooker Giblet Gravy - make your turkey stock and gravy with the help from a pressure cooker.

A pan of stuffing with cranberries and apples

Rotisserie Pan Bread Stuffing with Cranberries and Apples

I need four things on Thanksgiving. Turkey Gravy Mashed potatoes Stuffing. Oh, and a glass of wine or two. Everything else is nice; those four are mandatory, or it's just not Thanksgiving. Here is number four - the simple stuffing recipe that I use for Thanksgiving, loosely based on a recipe Pam Anderson published years

Cornbread and Sage Sausage Stuffing

"That stuffing looks good - but you HAVE to try cornbread stuffing." A friend challenged me after I posted my Thanksgiving stuffing recipe. Cornbread stuffing? After some research, I found out it’s a Southern thing - usually called cornbread dressing, and loaded with sausage. That will work - cornbread and sausage sounds like a splendid combination.

Pressure Cooker Sweet Potato Puree

Pressure Cooker Sweet Potato puree recipe, with a little added kick from some chipotle en adobo sauce.

Pressure Cooker Butternut Squash with Sage and Honey | DadCooksDinner.com

Pressure Cooker Butternut Squash with Honey and Sage

Pressure Cooker Butternut Squash with Honey and Sage recipe. Quick squash puree with the tastes of fall.

A bowl of cranberry sauce with a bowl of cranberries and an Instant Pot in the background

Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce. Homemade cranberry sauce is a quick and easy make-ahead side dish for Thanksgiving, especially if you have a pressure cooker.

Shaved Brussels Sprouts with Bacon and Honey

Shaved Brussels Sprouts with Bacon and Honey recipe - sweet, crispy brussels sprouts - with bacon!

Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup | DadCooksDinner.com

Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup

Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup recipe. Save the bones! Use them to make homemade turkey noodle soup, ready in an afternoon thanks to the pressure cooker.

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Instant Pot Turkey Wings Smothered With Gravy https://www.dadcooksdinner.com/instant-pot-turkey-wings-smothered-with-gravy/ https://www.dadcooksdinner.com/instant-pot-turkey-wings-smothered-with-gravy/#comments Tue, 15 Nov 2022 13:00:00 +0000 https://www.dadcooksdinner.com/?p=18864 Instant Pot Turkey Wings (Smothered With Gravy). Southern-style turkey wings from my pressure cooker, ready in under an hour, with gravy from the pot liquid.

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Instant Pot Turkey Wings Smothered With Gravy. Southern-style turkey wings from my pressure cooker, ready in under an hour, with gravy from the pot liquid.

A plate of turkey wings smothered with gravy
Instant Pot Turkey Wings
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Now, I'm not a southerner - If I go any farther north, I fall into a lake and come out in Canada - but I know a great recipe when I see one. These turkey wings are delicious and surprisingly meaty for a wing. (I should have expected giant turkey wings to have extra meat, right?)

If you're looking for a recipe for different turkey parts, try my Instant Pot Turkey Thighs with Thanksgiving Flavors or Instant Pot Turkey Legs with Poultry Seasoning for turkey drumsticks. If you're looking for chicken wings, try Instant Pot Lemon Pepper Wings.

Ingredients

  • Turkey Wing Portions
  • Fine sea salt
  • Paprika
  • Garlic powder
  • Onion powder
  • Vegetable oil
  • Butter
  • Onion
  • Garlic
  • Chicken broth
  • All-purpose flour

See the recipe card for quantities.

How to Cook Instant Pot Turkey Wings with Gravy

A browned turkey wing
Browning the wings

Season and Brown the Wings: Mix 1 teaspoon of fine sea salt, paprika, garlic powder, and onion powder to make a spice mix, and sprinkle the spice mixture over the turkey wings. Heat the vegetable oil in an Instant Pot set to Sauté Mode - High, and brown the wings in batches, 2 to 3 wings per batch, on both sides of the wings, about 3 minutes per side. Move the browned wings to a bowl.

Sauteing the aromatics in an Instant Pot
Sautéing the aromatics

Sauté the Aromatics: Melt the butter in the Instant Pot, add the onion and garlic, and sprinkle with ½ teaspoon fine sea salt. Sauté until the onions soften, about 5 minutes, occasionally stirring and scraping with a flat-edged wooden spoon.

Browned turkey wings stacked in an Instant Pot
Stacking the wings

Everything in the Pot: Pour in the chicken broth, then stack the wings loosely in the pot.

An instant pot set to pressure cook for 15 minutes
Pressure cook for 15 minutes with a Natural Release

Pressure Cook for 15 Minutes With a Natural Release: Lock the lid. Pressure cook on high pressure for 15 minutes ("Manual," "Pressure Cook," or "Pressure Cook-Custom" mode set to high in an Instant Pot). Let the pressure come down naturally, about 20 minutes; you can quick release any remaining pressure after 15 minutes if you're in a hurry.

Whisking flour into melted butter in an Instant Pot
Whisking the roux

Make the Gravy and Serve: Unlock the lid, opening it away from you. Move the wings to a platter and pour the cooking liquid into a fat separator. Set the Instant Pot back to Sauté mode - High and melt ¼ cup of butter. Whisk in the all-purpose flour and keep whisking until the flour turns golden brown, about 1 minute. Slowly whisk in the defatted pot liquid. Spoon gravy over the wings and serve, passing the rest of the gravy at the table.

What to serve with Instant Pot Turkey Wings with Gravy

I love to serve the wings with mashed potatoes to soak up the gravy. Any starchy side, like white rice or noodles, will also work. And, if you have a second pressure cooker, I suggest serving them with a pot of Pressure Cooker Collard Greens with Bacon.

Top Tip

Make roux for the gravy: The last step of the recipe can look like a bridge too far. Why take the time to pour everything out of the pot, melt the butter, whisk in the flour, and keep constantly whisking for a couple of minutes? Because that's how you make a roux. Roux thickens the gravy and adds a little flavor, elevating the simple pot sauce into a fantastic gravy.

FAQ

What are turkey wing portions?

A whole turkey wing is awkward to brown and cook in an Instant Pot. It's so big that it barely fits and does not want to lie flat on the bottom of the pot and brown. That's why I'm glad my grocery store carries turkey wing portions, already separated into wing drumette and wing flat (aka wingette) pieces. If you can only find whole turkey wings, you can portion them yourself. Cut the wing tip off and discard it. Then, cut between the wing flat and the wing drumette. Voila - a portioned wing.

How can I crisp up the turkey wing skin?

The only downside to this recipe is that the skin is soft after pressure cooking. The wings taste great on their own, but broiling them adds extra flavor. Spread the wings out on a rimmed sheet pan and broil until the skin is browned and bubbling. (The time depends on the heat of your broiler; in my oven, it takes about 5 minutes.)

Can I use smoked turkey wings in this recipe?

Yes, but they're not as good as raw turkey wings for this recipe. But, if that's all you can find, go ahead and use them. Smoked turkey wings are already cooked, and just need to be reheated. Skip the browning step for smoked turkey wings, and cut the time under pressure back to 10 minutes.

Adapted from: Smothered Turkey Wings Recipe - Simple Recipes

Print

📖 Recipe

A plate of turkey wings smothered with gravy

Instant Pot Turkey Wings Smothered With Gravy


  • Author: Mike Vrobel
  • Total Time: 1 hour
  • Yield: 4-6 wings

Description

Instant Pot Turkey Wings (Smothered With Gravy). Southern-style turkey wings from my pressure cooker, ready in under an hour, with gravy from the pot liquid.


Ingredients

  • 2 pounds Turkey Wing portions (4-6 wing portions)
  • 1 teaspoon fine sea salt
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon fine sea salt
  • 1 cup chicken broth (homemade is best, or use turkey broth or water)
  • ½ teaspoon fine sea salt (if using homemade broth or water)

Gravy

  • ¼ cup butter
  • ¼ cup all-purpose flour

  • ½ teaspoon fine sea salt (if using homemade broth or water)

Instructions

  1. Season and Brown the Wings: Mix the 1 teaspoon of fine sea salt, paprika, garlic powder, and onion powder, and sprinkle over the wing portions. Heat 1 tablespoon of vegetable oil in an Instant Pot set to Sauté Mode - High (medium-high heat in a stovetop PC) until the oil is shimmering. Brown the wings in batches, 2 to 3 wings per batch, on both sides of the wings, about 3 minutes per side. Move the browned wings to a bowl.
  2. Sauté the Aromatics: Add the butter to the Instant Pot and wait for it to melt, then add the onion and minced garlic, and sprinkle with ½ teaspoon fine sea salt. Sauté until the onions soften, about 5 minutes, occasionally stirring and scraping with a flat-edged wooden spoon to loosen any browned bits of turkey wing stuck to the bottom of the pot.
  3. Everything in the Pot: Pour in the cup of chicken broth (and stir in ½ teaspoon of fine sea salt if using homemade broth). Stack the wings loosely in the pot.
  4. Pressure Cook for 15 Minutes With a Natural Release: Lock the lid. Pressure cook on high pressure for 15 minutes in an Instant Pot or other electric pressure cooker (use "Manual," "Pressure Cook," or "Pressure Cook-Custom" mode set to high in an Instant Pot) or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes; you can quick release any remaining pressure after 15 minutes if you're in a hurry.
  5. Make the Gravy and Serve: Unlock the lid, opening it away from you. Gently move the wings to a platter - they're very tender - and pour the pot liquid into a fat separator. Set the Instant Pot back to Sauté mode - High, add the ¼ cup of butter, and wait for it to melt. Whisk in the all-purpose flour (and ½ teaspoon of fine sea salt if using homemade broth), and keep whisking, making sure no flour is sticking to the bottom of the pot, until the flour starts to turn golden brown, about 1 minute. Slowly whisk in the defatted pot liquid. Spoon a little of the gravy over the wings and serve, passing the rest of the gravy at the table.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Turkey Wings, Pressure Cooker Turkey Wings

Pressure Cooker Turkey Giblet Gravy
Pressure Cooker Buffalo Chicken Wings
Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup
My other Instant Pot and Pressure Cooker Recipes

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Instant Pot (Pressure Cooker) 15-Bean Chili https://www.dadcooksdinner.com/pressure-cooker-15-bean-chili/ https://www.dadcooksdinner.com/pressure-cooker-15-bean-chili/#comments Tue, 08 Nov 2022 12:14:15 +0000 http://dadcooksdinner.com/?p=9022 Instant Pot 15 Bean Chili. Pressure cooker vegetarian chili, thick and hearty with ALL THE BEANS, for vegetarians or bean lovers. (Thanks to a bean mix bag from my local grocery store.)

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Instant Pot 15 Bean Chili. Pressure cooker vegetarian chili, thick and hearty with ALL THE BEANS, for vegetarians or bean lovers. (Thanks to a bean mix bag from my local grocery store.)

A bowl of bean chili sprinkled with
Pressure Cooker 15 Bean Chili
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Even though I’m a dedicated omnivore, I occasionally cook for vegetarians - especially at my annual Chili Fest at work. I don’t want anyone to feel left out, so I make sure I have a big pot of vegetarian (vegan?) chili ready for them.

(One time at the Chili Fest I was asked: “Is there any meat in the vegetarian chili? If there is, I can’t eat it.” On the one hand, come on! I do know what the word vegetarian means. On the other hand, if you have to ask, it makes me wonder what other “vegetarian” food people have tried to serve you.

To bulk up the chili, I’m going with all the beans. Forget 13 beans, 14 beans…I’m going for a full 15 bean chili. Of course, I’m cooking it in my pressure cooker - my favorite way to make beans.

Bean mixes solve one of my pressure cooker chili problems - thin sauce. Pressure cookers are a sealed environment , so they can build pressure. Water in the pot can’t evaporate, so the sauce does not thicken like it would in a traditional pan. A bean mix has some quick cooking beans, like lentils and peas, and some long cooking beans, like kidney and lima beans. By the time the long cooking beans are tender, the quick cooking beans have cooked into mush, dissolving into starch and thickening up the whole pot of chili.

Looking for a vegetarian treat? Try 15 bean chili.

Ingredients

Ingredients for 15 bean chili on a cutting board
Ingredients for 15-bean chili
  • 15-bean dry bean mix (aka bean soup mix)
  • Fine sea salt
  • Vegetable oil
  • Onion
  • Jalapeno
  • Garlic
  • Chili powder
  • Ground cumin
  • Ground coriander
  • Dry oregano
  • Cocoa powder (optional)
  • Ground cloves (optional)
  • Vegetable broth
  • Diced tomatoes
  • Brown sugar
  • Fresh ground black pepper

See the recipe card for quantities

How to make 15-bean chili in an Instant Pot

A pyrex bowl of beans covered in water
Soaking the beans

Sort, Rinse, and Soak the beans: Sort and rinse the beans. Sprinkle the beans with 2 teaspoons fine sea salt, cover with 8 cups of water, and soak the beans overnight. Drain the beans.

An Instant Pot full of sautéed onions, with dry spices on top
Toasting the spices

Sauté the aromatics and spices: Heat 2 tablespoons of oil in an Instant Pot set to Sauté Mode - High. Add the onion, garlic, and jalapeno, and sauté until the onions start to brown around the edges, about 8 minutes. Stir in the spices and toast for a minute.

An instant pot set to pressure cook for 15 minutes
Pressure cook for 15 minutes with a Natural Release

Pressure Cook for 15 minutes with a Natural Release: Stir in the soaked beans, vegetable broth, and tomatoes. Lock the lid and set the Instant Pot to pressure cook at high pressure for 15 minutes. Let the pressure come down naturally.

A bowl of 15 bean chili, with a red napkin and spoon
Serve!

Season and serve: Stir in the brown sugar and fresh ground black pepper. Serve and enjoy!

Substitutions

  • Other bean mixes: I use the Hambeens 15 bean soup mix because it is the most common in my own grocery store. But...13 bean? 16 bean? Whatever it takes. If your store carries a bean mix, use it.
  • Homemade bean mixes: I'll make my own bean mix by saving leftover beans when I don't use a whole bag in my recipe. It won't have quite as much variety, but it still works in this recipe.
Print

📖 Recipe

Instant Pot 15 Bean Chili


Description

Instant Pot 15 Bean Chili recipe. A thick, hearty chili with ALL THE BEANS, for vegetarians or bean lovers.


Ingredients

Soaked beans

  • 20-ounce bag of 15-bean dry bean soup mix, sorted and rinsed (discard the spice packet)
  • 2 teaspoons fine sea salt
  • 8 cups of water

15-bean Chili

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 jalapeño, minced
  • 3 cloves garlic, minced
  • ½ teaspoon fine sea salt
  • ¼ cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • ¼ teaspoon cocoa powder (optional)
  • ⅛ teaspoon ground cloves (optional)
  • 4 cups vegetable broth (or water)
  • 1 teaspoon fine sea salt (if using homemade broth or water)
  • 28-ounce can diced tomatoes (preferably fire-roasted)
  • 2 teaspoons brown sugar
  • 1 teaspoon fresh ground black pepper

Instructions

  1. Soak the beans: Soak the beans overnight: Sort the bean mix, removing broken beans, stones, or dirt clods. Rinse the beans and put them in a large container with the 2 teaspoons of salt. Cover with 8 cups of water. Let the beans soak for at least 8 hours, or overnight. Drain the beans and set them aside.
  2. Sauté the aromatics and the spices: Set an Instant Pot to Sauté mode adjusted to high (medium-high heat in a stovetop PC), add the oil, and heat until the oil starts shimmering. Add the onion, jalapeño, garlic, and ½ teaspoon salt. Sauté until the onions are softened and browning around the edges, about 8 minutes. Stir in the chili powder, cumin, coriander, oregano, cocoa powder, and cloves. Toast the spices for one minute.
  3. Everything in the pot: Pour the drained beans into the pot, and stir to coat with the spices. Stir in the vegetable broth (and 1 teaspoon of salt if using homemade broth) and tomatoes. Scrape the bottom of the pot with a flat-edged wooden spoon to make sure no onions or spices are sticking.
  4. Pressure cook for 15 minutes with a Natural Release: Lock the lid on the pressure cooker. Pressure cook on high pressure for 15 minutes in an Instant Pot or other electric PC (use "Manual", "Pressure Cook", or "Pressure Cook - Custom" mode in an Instant Pot), or for 13 minutes in a stovetop PC. Let the pressure release naturally, about 20 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid carefully, opening away from you - even when it’s not under pressure, the steam in the cooker is very hot.
  5. Season and serve: Stir in the brown sugar and fresh ground black pepper. Serve and enjoy!.
  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Vegetarian

Keywords: Instant Pot 15 Bean Chili, Pressure Cooker 15 Bean Chili

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Pumpkin Chili
Pressure Cooker Bean Mix Soup
Pressure Cooker French Lentils

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Instant Pot Chicken Paprikash recipe (with boneless chicken thighs) https://www.dadcooksdinner.com/instant-pot-chicken-paprikash-recipe-with-boneless-chicken-thighs/ https://www.dadcooksdinner.com/instant-pot-chicken-paprikash-recipe-with-boneless-chicken-thighs/#comments Mon, 31 Oct 2022 12:00:00 +0000 https://www.dadcooksdinner.com/?p=18809 Instant Pot Chicken Paprikash. A quick paprikash recipe with plenty of Hungarian paprika, ready in under an hour thanks to pressure cooking

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Instant Pot Chicken Paprikash. Chicken paprikash with boneless chicken thighs. A quick paprikash recipe with plenty of Hungarian paprika, ready in under an hour thanks to pressure cooking.

A bowl of chicken paprikash on noodles
Instant Pot Chicken Paprikash
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"(It's)…not a chicken dish flavored with paprika and onions, it's a paprika and onion dish in which there is chicken." - JM Hirsch, Milk Street Magazine, Nov-Dec 2022

Growing up in Northeastern Ohio, Hungarian chicken paprikash (Paprikás csirke, aka paprika chicken) has always been around. The national dish of Hungary, paprikash first spread to its Eastern European neighbors and then to Northeast Ohio during the wave of immigration in the Industrial Age of the late 1800s. This easy Instant pot recipe is my version of paprikash chicken, comfort food for my whole family.

Ingredients

  • Butter
  • Boneless skinless chicken thighs
  • Paprika (preferably Sweet Hungarian Paprika )
  • Fine sea salt
  • Olive oil
  • Onions
  • Garlic
  • Fresh ground black pepper
  • Tomato paste
  • Chicken broth (homemade or store-bought low sodium)
  • Sour cream

See the recipe card for quantities.

How to make Chicken Paprikash in an Instant Pot

Holding up a seared chicken thigh
Sear the chicken

Sear the chicken, on one side, in three batches: Sprinkle the chicken thighs evenly with 3 teaspoons of paprika and 1½ teaspoons of salt. Melt 1 tablespoon of butter in an Instant Pot set to Sauté Mode - High. Sear the chicken in 3 batches, on one side, transferring each batch to a bowl once seared.

Onions, paprika, and tomato paste in an instant pot
Sauté the aromatics and spices

Sauté the aromatics and spices: Add the olive oil, onions, and sliced garlic; sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, stirring and scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of chicken. Add the ¼ cup of paprika, ground black pepper, and tomato paste, and sauté for a minute to toast the spices.

Chicken stirred into paprikash in an Instant Pot
Everything in the pot

Everything in the pot: Pour in the chicken broth (and ½ teaspoon of salt if using homemade broth). Scrape the bottom of the pot one last time to ensure nothing is sticking. Stir in the chicken and any juices in the bowl.

A measuring cup full of whisked sour cream and pot liquid
Thicken with sour cream

Pressure cook for 15 minutes with a Natural Release: Lock the lid on the Instant Pot. Cook at high pressure for 15 minutes ("Manual" or "Pressure Cook" or "Pressure Cook - Custom" mode set for 15 minutes in an Instant Pot). Let the pressure come down naturally for about 20 more minutes. (You can quick release any remaining pressure after 15 minutes if you're in a hurry.)

A measuring cup full of whisked sour cream and pot liquid
Thicken with sour cream

Thicken and serve: Move the fall-apart chicken to a serving platter. Whisk the sour cream and an equal amount of pot liquid until smooth. Stir the smoothed sour cream into the pot and keep stirring until smooth. Pour the pot sauce over the serving platter of chicken and serve over egg noodles, smothering the chicken and noodles with the sauce. Enjoy!

Substitutions

  • Dark meat vs. white meat: You can replace some or all of the chicken thighs with boneless skinless chicken breasts. The dark meat chicken holds up better to pressure cooking, but white meat chicken breasts are not bad. Cut each chicken breast in half, and the cooking time remains the same.
  • Bone-in chicken pieces: If you want to cook bone-in chicken thighs, I recommend all chicken thighs. (Or you can use a whole cut up chicken, with breast, thigh, drumstick, and wing pieces - just cut the breast pieces in half.) Brown the pieces skin side down to render some of the fat from the chicken skin, and then increase the pressure cooking time to 20 minutes at high pressure (with a Natural Release).
  • Paprika varieties: Hungarian sweet paprika is traditional for this recipe. A mix of hot paprika (sprinkled on the chicken) with sweet paprika (added to the pot) adds extra complexity to the recipe if you can find hot paprika. Smoked paprika is another good option, even if you have to get Spanish smoked paprika. Or, don't be a paprika snob and use the "regular" paprika from your local grocery store.
  • Hot paprikash: If you want to add some heat to your paprikash, use hot paprika instead of sweet paprika. Or, add a teaspoon of red pepper flakes with the paprika and black pepper.

Equipment

A 6-quart pressure cooker

Scaling

You can double this recipe in a 6-quart pressure cooker or move up to an 8-quart pressure cooker if you want. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook each piece of chicken, no matter how many are in the pot.

Storage

Chicken paprikash is excellent, made a day ahead, and reheated. I store leftovers in 2-cup containers, which last for a few days in the refrigerator or 6 months in the freezer.

Top Tip

Don't be shy with the paprika in this recipe! Yes, we're using 5 tablespoons total; this is paprikash after all.

What to Serve with Chicken Paprikash

The best thing to serve Chicken Paprikash with is a starchy side dish to soak up the sauce. My favorite is egg noodles, especially Kluski-style egg noodles, probably because of the Polish influence here in Northeastern Ohio. Another classic is small dumplings, like nokedli or spaetzle. Or, serve the Paprikash with mashed potatoes. If you want to be fancy, also serve it with Kielbasa and Sauerkraut as a side dish.

FAQ

Paprikash or Goulash?

I've discussed the difference between Paprikash and Hungarian Goulash. The difference is subtle; they're both paprika-based stews, but Paprikash has a bit more sour cream mixed in. (If you're Hungarian and can explain the difference to me, leave a note in the comments below.)

Print

📖 Recipe

A bowl of chicken paprikash on noodles

Instant Pot Chicken Paprikash recipe (with boneless chicken thighs)


  • Author: Mike Vrobel
  • Total Time: 1 hour 5 minutes
  • Yield: 12 cups of paprikash

Description

Instant Pot Chicken Paprikash. Chicken paprikash with boneless chicken thighs. A quick paprikash recipe with plenty of Hungarian paprika, ready in under an hour thanks to pressure cooking.


Ingredients

  • 1 tablespoon butter
  • 3 pounds chicken thighs, boneless and skinless
  • 3 teaspoons paprika (preferably Hungarian Hot or Sweet Paprika)
  • 1½ teaspoon fine sea salt
  • 1 tablespoon olive oil
  • 2 medium onions, thin sliced
  • 2 cloves garlic, sliced
  • ½ teaspoon fine sea salt
  • ¼ cup paprika (preferably Hungarian Sweet Paprika)
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon tomato paste
  • 1 cup chicken broth (homemade or store-bought low sodium)
  • ½ teaspoon fine sea salt (if using homemade broth)

  • ¾ cup sour cream

Instructions

  1. Sear the chicken (on one side) in three batches: Sprinkle the chicken thighs evenly with the 3 teaspoons of paprika and 1½ teaspoons of salt. Set the Instant Pot to Sauté mode - high (medium high heat in other pressure cookers) and heat the tablespoon of butter until it melts. Add ⅓ of the chicken (about a pound) in a single layer and sear until well browned on one side, about 3 minutes. (Don't crowd the pot, or the chicken will steam, not brown). Move the browned chicken to a bowl, add half of the remaining chicken to the pot, and sear until browned on one side, about 3 more minutes. Move the browned chicken to the bowl. Add the rest of the chicken to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned chicken to the bowl.
  2. Sauté the aromatics and spices: Add the olive oil, onions, and sliced garlic to the pot and sprinkle with ½ teaspoon salt. Sauté until the onions soften around the edges, about 5 minutes, occasionally stirring and scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of chicken. Once the onions soften, stir in the ¼ cup of paprika, ground black pepper, and tomato paste, and sauté for a minute to toast the spices.
  3. Everything in the pot: Pour in the chicken broth (and ½ teaspoon of salt if using homemade broth). Scrape the bottom of the pot one last time to ensure nothing is sticking. Stir in the chicken and any juices in the bowl.
  4. Pressure cook for 15 minutes with a Natural Release: Lock the lid. Cook at high pressure for 15 minutes in an Instant Pot or other electric pressure cooker (use "Manual" or "Pressure Cook" or "Pressure Cook - Custom" mode set for 15 minutes in an Instant Pot), or for 12 minutes in a stove top PC. Let the pressure come down naturally, for about 20 more minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
  5. Thicken and serve: Move the chicken to a serving platter. (Be gentle, the chicken is fall-apart tender. Or, if you want a chicken paprikash stew, shred the chicken once it's on the platter.) Put the sour cream in a medium bowl, add an equal amount of pot liquid, and whisk together until smooth. Pour the smoothed sour cream into the pot and stir until thoroughly combined. Pour the pot sauce over the chicken and serve. (I put a piece or two of chicken on egg noodles and then smother them with sauce.) Enjoy!

Notes

If you want to use bone-in chicken pieces, you can. Cut any breast pieces in half, sear the chicken skin side down, and increase the Pressure Cook time to 20 minutes.

You can use boneless, skinless chicken breasts. Cut each breast in half, and everything else in the recipe stays the same.

  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Hungarian

Keywords: Instant Pot Chicken Paprikash, Pressure Cooker Chicken Paprikash

Pressure Cooker Lentil Sausage Soup
Instant Pot Greek Chicken Thighs With Tomatoes and Herbs
Pressure Cooker Chicken With 40 Cloves of Garlic
My complete Instant Pot and Pressure Cooker Recipes List

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Instant Pot 5 Ingredient Chili https://www.dadcooksdinner.com/instant-pot-5-ingredient-chili/ https://www.dadcooksdinner.com/instant-pot-5-ingredient-chili/#comments Tue, 25 Oct 2022 12:00:00 +0000 https://www.dadcooksdinner.com/?p=18765 5 Ingredient Instant Pot Chili. Pressure cooker chili with only 5 ingredients? Yes! Here is my weeknight meal in a hurry chili.

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5 Ingredient Instant Pot Chili. Pressure cooker chili with only 5 ingredients? Yes! Here is my weeknight "meal in a hurry" chili.

Here is my "I need a weeknight meal in a hurry and only have time to dump things from jars" easy chili recipe. I take every shortcut I can without compromising the taste of the recipe. What are the five ingredients? Ground beef, chili powder, beef broth, dry red kidney beans, and salsa.

A bowl of 5 ingredient chili, topped with cheese, jalapenos, and green onion
Instant Pot 5 Ingredient Chili
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I make this easy Instant Pot chili recipe work with minimal ingredients by making those ingredients do a lot of heavy lifting:

  • I buy higher-fat ground beef than I usually do - no need for oil.
  • I buy regular beef broth from the store, not the reduced sodium version I usually recommend. So, no need for salt.
  • I buy salsa - combining the garlic, onions, hot peppers, and tomatoes into one jar.
  • I use dried beans - yes, I need to soak them overnight, but they add a lot of flavor and body to the chili.
  • I use chili powder. Of course, I always use chili powder, but its blend of spices is the key "chili" flavor.

Now, is this the best chili recipe I can make? No, but it's a hearty chili with minimal effort for busy days. If you're looking for delicious recipes that don't cut corners, check out my Instant Pot Steak Chili, Instant Pot White Turkey Chili Recipe, or Instant Pot Chorizo Chili? No, but it's still a darned good chili with a fraction of the effort.

And, yes, I know the One True Chili Texans are in the back of the room, shouting at me. "Beans? That's a nice soup you've got there, but it's not chili." I've learned to ignore them. I grew up with "wimpy chili," full of ground beef and beans. While I love Texas chili, I love this one too.

🥫Ingredients

Ingredients for 5 ingredient Instant Pot Chili
The 5 Ingredients
  • Dry kidney beans
  • Ground beef
  • Chili powder
  • Beef broth
  • Salsa

See the recipe card for quantities.

How to make Instant Pot 5-Ingredient Chili

Dry kidney beans covered with water in an Instant Pot
Soaking the kidney beans

Sort, rinse, and soak the beans: Sort the dried beans, discarding any dirt, stones, or broken beans. Rinse the beans, then soak them overnight in 8 cups water and 1 tablespoon of fine sea salt. (Or see the recipe card for quick soak instructions). Drain the beans.

Ground beef and chili powder sauteing in an Instant Pot
Sauté the beef and toast the spices

Sauté the beef and chili powder: Set an Instant Pot to sauté mode and add the ground beef. Stir and break up the ground beef until it loses its pink color, about 5 minutes. Stir the chili powder into the beef and cook for 1 minute.

Pot full of ingredients, including beans, beef, and salsa
Everything in the pot

Everything in the pot: Pour in the beef broth; stir in the soaked kidney beans and the salsa. Scrape the bottom of the pot with a flat-edged wooden spoon to ensure nothing is sticking.

Instant Pot menu set for 15 minutes at high pressure
Pressure Cook for 15 minutes with a Quick Release

Pressure cook the beans for 15 minutes with a quick pressure release: Lock the lid and cook on high pressure for 15 minutes ("Manual" or "Pressure Cook" or "Pressure Cook - Custom" mode). Quick release the pressure in the pot. Serve and enjoy!

🥘 Substitutions

Where's the beef?

Switch out the beef for ground pork or ground turkey. (But don't get ground turkey breast - it is too lean). Or, use meatloaf mix - a combo of ground beef and ground pork. Or, want a more bean-heavy chili? Cut back to 1 pound of ground beef and leave the remaining ingredients the same.

Beans

You can switch to any dry bean that you like in a chili. Make sure you soak your beans, no matter what type you use. Soaked black beans and small red beans need to cook for 10 minutes at high pressure, and Pinto beans or Great Northern beans cook for 15 minutes at high pressure (just like the kidney beans.) I avoid cans of beans because the extra flavor you get from dried beans is essential to this recipe.

Cut the heat

I control the heat in this recipe with the salsa. Medium salsa is my default, giving me a low-heat chili. Cooking for people who can't stand the heat? Use mild salsa. Want medium heat? Use hot salsa. Want to rain fire down? Pass some hot sauce at the table. And yes, I have the amount of chili powder right - use ¼ cup of chili powder.

🛠 Equipment

A 6-quart pressure cooker

📏Scaling

This recipe doubles easily, but you need an 8-quart pressure cooker for it to fit. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook the chili, no matter how much you're cooking.

☃️ Storage

Chili makes excellent leftovers and, if anything, tastes better if it's reheated the next day. I store chili in 2-cup containers, which last for a few days in the refrigerator or 6 months in the freezer. Then I can pull out a container for a lunch-size portion, to top chili dogs, or for a chili spaghetti or chili mac dinner.

💡Tips and Tricks

The key is the 5 ingredients. Use high-fat ground beef, not low-fat ground beef. Use regular sodium broth, not low sodium broth. Use salsa, not just cans of tomatoes. Use dried beans, not canned beans. I picked the ingredients to add extra body and flavor. Skipping them will result in wimpy chili. Now, sometimes you have to cook chili with the ingredients you have, not the ingredients you want. But if you're using more straightforward pantry ingredients, I would move on to a regular chili recipe with more ingredients.

What to Serve with 5 ingredient chili in the Instant Pot

When I'm in a hurry, I serve with pantry ingredients - stuff that comes out of cans, jars, and bags. Think tortilla chips, pickled jalapeños, sour cream, pre-shredded cheese, and bottles of hot sauce.

When I have more time, I slice a fresh jalapeno chili pepper, dice some green onions, or mince some cilantro to add to the mix. Of course, I also pull out everything above - chili night is a build-your-bowl adventure at my house.

Print

📖 Recipe

A bowl of 5 ingredient chili, topped with cheese, jalapenos, and green onion

Instant Pot 5 Ingredient Chili


  • Author: Mike Vrobel
  • Total Time: 8 hours 30 minutes
  • Yield: 16 cups of chili

Description

5 Ingredient Instant Pot Chili. Pressure cooker chili with only 5 ingredients? Yes! Here is my weeknight meal in a hurry chili.

 


Ingredients

  • 1 pound dry kidney beans, sorted, rinsed, and soaked
  • 2 pounds ground beef (preferably 70/30 "ground beef" or 80/20 "ground chuck" lean-to-fat ratios)
  • ¼ cup chili powder
  • 4 cups store-bought beef broth or chicken broth (NOT low sodium)
  • 32 ounces salsa (mild, medium, or hot, depending on how hot you want the chili)

Suggested Toppings

  • Shredded cheddar cheese
  • Sour Cream
  • Minced green onions
  • Diced red onion
  • Pickled jalapeños

  • A bottle of hot sauce

Instructions

  1. Sort and rinse the kidney beans: Sort the kidney beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
  2. Overnight soak: Cover the kidney beans with 8 cups of water, and sprinkle with 1½ teaspoons of salt. Leave the beans to soak for at least 8 hours or overnight. Drain and discard the soaking liquid.
  3. OR: Pressure Quick Soak for 1 minute with a 30-minute rest: Put the kidney beans and 8 cups of water in an Instant Pot or another pressure cooker. Sprinkle with 1½ teaspoons of salt. Pressure cook at high pressure for 1 minute ("Manual" or "Pressure Cook" mode in an Instant Pot for 1 minute), then quick release the pressure. Let the beans soak in the pot for 30 minutes, then drain the beans and discard the soaking liquid.
  4. Sauté the Ground beef and chili powder: Set an Instant Pot to sauté mode adjusted to high (medium-high heat for other pressure cookers) and add the ground beef. Cook the ground beef, stirring and breaking it up until it loses its pink color, about 5 minutes. Sprinkle the beef with the chili powder and stir until all the beef is coated with chili. Cook for 1 minute, stirring occasionally. to toast the chili powder.
  5. Everything in the pot: Pour in the beef broth and scrape the bottom of the pot to make sure no bits of browned beef are sticking. Stir in the soaked beans and the salsa.
  6. Pressure cook for 15 minutes with a quick release: Lock the lid on the pressure cooker. Cook on high pressure for 15 minutes in an Instant Pot or another electric pressure cooker, or 12 minutes in a stovetop PC. (In an Instant Pot, use "Manual" or "Pressure Cook" or "Pressure Cook - Custom" mode set to high for 15 minutes). Quick release the pressure in the pot.
  7. Serve: Remove the pressure cooker lid – open it away from you to protect yourself from the hot steam. Ladle the chili into bowls and serve with your favorite toppings. Enjoy!

Notes

If you want to use a natural release, pressure cook on high pressure for 12 minutes, with at least a 15-minute natural release. (You can quick release any remaining pressure after 15 minutes.)

  • Prep Time: 8 hours
  • Cook Time: 30 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot 5 Ingredient Chili, Pressure Cooker 5 Ingredient Chili

Pressure Cooker Chili Verde (Green Pork Chili)
Instant Pot Turkey Chili with Small Red Beans
Instant Pot 8-Quart Pot of Ground Beef and Bean Chili
Pressure Cooker Chili Mac 
My other Instant Pot and Pressure Cooker Recipes
My other Instant Pot Chili Recipes

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Instant Pot Ham and Beans (from dry beans) https://www.dadcooksdinner.com/instant-pot-ham-and-beans/ https://www.dadcooksdinner.com/instant-pot-ham-and-beans/#comments Tue, 18 Oct 2022 12:00:00 +0000 https://www.dadcooksdinner.com/?p=18700 Instant Pot Ham and Beans recipe. Dried navy beans and cubed ham make this hearty meal with about an hour of pressure cooking in about an hour thanks to pressure cooking

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Instant Pot Ham and Beans recipe. Dried navy beans and cubed ham make this hearty meal with about an hour of pressure cooking in about an hour thanks to pressure cooking.

Ham and beans are a great combination - the salty ham and creamy beans are a natural pairing. Here is my straightforward recipe for these classic partners, with nothing fancy to get in the way.

Cooked ham and beans in a purple bowl
Instant Pot Ham and Beans
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This is one of my wife's favorite meals. "You're making ham and beans? Yessss!" It's a great example of how simple doesn't mean boring. I pair pork and beans all the time, like in my Pressure Cooker Senate Bean Soup recipe , Instant Pot Borracho Beans, or Instant Pot Cajun White Beans. If you have it, homemade chicken broth adds extra depth to this recipe.

🥫Ingredients

  • Dry navy beans
  • Water
  • Fine sea salt
  • Vegetable oil
  • Cubed ham
  • Onion
  • Carrot
  • Celery
  • Red pepper flakes
  • Chicken broth (homemade or store-bought low sodium)
  • Fresh ground black pepper

See the recipe card for quantities.

How to make Ham and Beans in the Instant Pot

A pitcher of beans covered in water, with a salt pig
Soak the beans

Sort and soak the beans: Sort the dried beans, discarding any dirt, stones, or broken beans. Rinse the beans, then soak them overnight in 8 cups water and 1 tablespoon of fine sea salt. (Or see the recipe card for quick soak instructions). Drain the beans.

Ham, onions, carrots, and celery sauteing in an Instant Pot
Sauté the Ham and Aromatics

Sauté the aromatics: Heat 2 tablespoons of oil in an Instant Pot using Sauté mode set to High. Add the ham, onion, carrot, and celery to the pot, and sprinkle with ½ teaspoon of fine sea salt. Sauté until the onion softens, about 5 minutes. Stir in the red pepper flakes and sauté for 1 more minute.

Navy beans, ham, carrots, celery, and chicken broth in an Instant Pot
Everything in the pot

Everything in the pot: Pour the chicken broth into the pot and stir in the soaked beans. (And 1½ teaspoons of salt if using homemade broth.) Lock the lid on the pressure cooker.

Instant Pot set to High Pressure for 10 minutes
Pressure Cook for 10 minutes at high pressure

Pressure Cook for 10 minutes with a Natural Release: If you're in a hurry, you can quick release any remaining pressure after 15 minutes of natural release. Unlock the lid, stir in the teaspoon of fresh ground black pepper, and enjoyl

See the recipe card for details.

Substitutions

Which White Bean Should I Use?

Navy beans are the quickest choice; after soaking, they take only 10 minutes to cook through. Rancho Gordo Alubia Blanca beans are fantastic and cook the same as the navy beans do in this recipe. Other types of beans also work; great Northern beans, Cannellini beans, or pinto beans are good substitutes if you want a larger white bean. (Increase the cooking time at high pressure to 15 minutes for these larger beans.) Baby lima beans will take 20 minutes at high pressure.

Can I use a ham bone? What about leftover spiral-sliced ham?

I used diced ham in this recipe, but if you have leftover ham, say from a spiral-sliced holiday ham, use it! Even better is a smoked ham hock, or leftover ham bone with some clinging meat. Put the bone in the pot to add even more flavor to the recipe.

Do I have to use chicken broth?

I use chicken broth for the extra flavor and body they give the recipe. (Especially when I have homemade chicken broth or store-bought low-sodium broth in my pantry.) Homemade ham broth is even better, but I don't have that on hand often. Or, if you don't have broth, use water. Or you can use a mix of water and broth. I need 5 cups of liquid for this recipe, and store-bought cartons of broth are usually 4 cups. I'll use a cup of water instead of buying an extra carton of broth only to use 1 cup. Also, if you only have water, that's OK. The beans create their own broth, so the recipe will still be good with plain water. (But don't forget the 1 ½ teaspoons of salt.)

That's a lot of red pepper flakes. Can I cut the heat?

The red pepper flakes are optional. If you or your diners can't stand the heat, skip the pepper flakes. If you want spicier beans, up the red pepper flakes to 2 teaspoons.

🛠 Equipment

A 6-quart pressure cooker (I love my Instant Pot, but any electric pressure cooker can use this recipe as written.)

📏Scaling

You can double this recipe in an 8-quart pressure cooker and make a huge batch. Or, cut all the ingredients in half to fit this recipe in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook the beans, no matter how many are in the pot.

☃️ Storage

Leftover ham and beans are great. You can make this recipe a day ahead of time and reheat it; it will only be better the next day. Also, it makes fantastic leftovers. I store any leftovers in 2-cup containers, which last for a few days in the refrigerator or 6 months in the freezer.

What to Serve With Ham and Beans

I like to serve ham and beans with something green and fresh, like a salad. I also serve bread or rolls to dip in the beans.

Frequently Asked Questions

Do I have to soak the beans?

Soaking the beans helps them cook more quickly. I do an overnight soak (or a quick soak) to speed up the cooking process. If I forget to soak the beans - hey, it happens - I increase the chicken broth to 6 cups and the pressure cooking time to 30 minutes with a natural pressure release.

Why sort beans?

Beans are an agricultural product, and stuff tends to creep in during picking and processing. Beans should always be sorted and rinsed before use to remove any twigs, stones, clumps of dirt, or broken beans.

How do I sort beans?

To sort beans, I pour them out on the far side of a rimmed baking sheet. Then I slowly pull the beans towards me, a little at a time, running my fingers through the beans and watching for anything that doesn't look right. If something catches my eye, I find it and discard it. I repeat this several times until I'm satisfied everything is out of the beans.
Then I rinse the beans in a fine mesh strainer under cold running water to wash off any dirt or dust still on the beans.
Now the beans are sorted, rinsed, and ready for soaking or cooking.

Print

📖 Recipe

Cooked ham and beans in a purple bowl

Instant Pot Ham and Beans (from dry beans)


  • Author: Mike Vrobel
  • Total Time: 8 hours 50 minutes
  • Yield: 10 servings

Description

Instant Pot Ham and Beans recipe. Dried navy beans and cubed ham make this hearty meal with about an hour of pressure cooking in about an hour thanks to pressure cooking.


Ingredients

Soaked Beans

  • 16 ounces dried navy beans
  • 8 cups water
  • 1 tablespoon fine sea salt

Ham and Beans

  • 1 tablespoon vegetable oil
  • 8 ounces cubed ham
  • 1 medium onion, diced
  • 1 large carrot, peeled and diced
  • 1 rib celery, diced
  • ½ teaspoon fine sea salt
  • 1 teaspoon red pepper flakes
  • 5 cups chicken broth (homemade or store-bought low sodium)
  • 1½ teaspoon fine sea salt (if using homemade broth or water)
  • 1 teaspoon fresh ground black pepper

Instructions

  1. Sort and rinse the beans: Spread the navy beans on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight soak or a quick soak.
  2. Overnight soak: Cover the beans with 8 cups water and add 1 tablespoon salt. Leave the beans to soak for at least 8 hours (or overnight). Drain the beans and discard the soaking liquid.
  3. OR: Pressure Quick Soak for 1 minute with a 30-minute Natural Release: Put the beans, 8 cups of water, and 1 tablespoon of salt in an Instant Pot or another pressure cooker. Pressure cook at high pressure for 1 minute ("Manual" or "Pressure Cook" mode in an Instant Pot), then let the pressure come down naturally for a full 30 minutes. (Quick release any pressure remaining after 30 minutes, but let the beans rest for the full 30 minutes, even if the pressure releases itself earlier.) Drain the beans and discard the soaking liquid.
  4. Sauté the aromatics and spices: Set the Instant Pot to sauté mode adjusted to high (medium-high heat in a stovetop PC). Add the vegetable oil and heat until shimmering, about 3 minutes. Stir in the ham, onion, carrot, and celery, and sprinkle with ½ teaspoon salt. Sauté, occasionally stirring, until the onions soften, about 5 minutes. Stir the red pepper flakes into the onions and sauté for 1 more minute.
  5. Everything in the pot: Pour the chicken broth into the pot, and stir in 1½ teaspoons salt if using homemade broth or water. Scrape the bottom of the pot with a flat-edged wooden spoon to loosen any stuck bits of ham, onions, or spices. Stir the drained navy beans into the pot.
  6. Pressure Cook for 10 minutes with a Natural Release: Lock the Instant Pot lid and pressure cook at high pressure for 10 minutes. (Use "Manual," "Pressure Cook," or "Pressure Cook: Custom" mode set to 10 minutes in an Instant Pot. If you're using a stove top pressure cooker, cook for 8 minutes at high pressure). Let the pressure come down naturally, about 20-30 minutes. If you're in a hurry, you can quick release any remaining pressure after 15 minutes of natural release
  7. Serve: Carefully remove the lid, tilting it away from you to avoid the hot steam. Stir in the freshly ground black pepper. Ladle into bowls, serve, and enjoy!

Notes

Cooking dried navy beans without soaking: Sort and rinse the beans as directed and skip the soaking step. Increase the chicken broth or water to 6 cups, and increase the pressure cooking time to 30 minutes at high pressure. The rest of the recipe works the same.

  • Prep Time: 8 hours
  • Cook Time: 50 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Americn

Keywords: Instant Pot Ham and Beans recipe, Pressure Cooker Ham and Beans recipe

Instant Pot White Turkey Chili Recipe (With Dried White Beans)
Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja)
Instant Pot Soupe au Pistou (Provencal Pesto Soup)
My other Instant Pot and Pressure Cooker Recipes

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Instant Pot Shredded Beef https://www.dadcooksdinner.com/instant-pot-shredded-beef/ https://www.dadcooksdinner.com/instant-pot-shredded-beef/#comments Tue, 11 Oct 2022 12:00:00 +0000 https://www.dadcooksdinner.com/?p=18670 Instant Pot Shredded Beef is a versatile filling for sandwiches or tacos, ready in under an hour thanks to pressure cooking

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Instant Pot Shredded Beef is a versatile filling for sandwiches or tacos, ready in under an hour thanks to pressure cooking. I make a big batch of this easy recipe, serve it for dinner, then refrigerate or freeze the leftovers for different meals in the future.

A bowl of shredded beef sprinkled with cilantro
Instant Pot Shredded Beef

This recipe is the basic version of pressure cooker shredded beef. I use this easy shredded beef in a bunch of recipes, like Instant Pot Sloppy Top Sandwiches, Pressure Cooker Barbecued Beef Sandwiches, or Instant Pot Beef Tacos. They also make an excellent filling for Korean inspired Lettuce Wraps - use shredded beef instead of shredded pork in that recipe.

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Ingredients

  • Vegetable Oil
  • Beef Chuck Roast
  • Fine Sea Salt
  • Garlic Powder
  • Chili powder
  • Beef broth (or water)

See the recipe card for quantities.

Instructions

Beef cubes searing in an Instant Pot
Sear the beef on one side, in two batches

Brown the beef in two batches: Heat the vegetable oil using Sauté mode in an Instant Pot. Sprinkle the beef with the spices, then brown it on one side, in two batches, so we don’t crowd the pot, about 3 minutes per batch. Add all the beef back into the pot, pour in the beef broth, and scrape the bottom of the pot to make sure nothing is sticking.

An Instant Pot set to pressure cook for 30 minutes
Pressure Cook on high pressure for 30 minutes

Pressure cook for 30 minutes with natural release: Lock the lid on the cooker. Cook at high pressure for 30 minutes in an Instant Pot or another electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot). Let the pressure come down naturally, about 15 more minutes. Unlock the lid.

A bowl with cubes of beef, a pair of forks, and some shredded beef
Shredding the beef with a pair of forks

Shred the beef and serve: Move the beef to a platter, then shred the beef with a pair of forks. Spoon a little of the broth onto the shredded beef, then serve.

Substitutions

Chili powder: I prefer a single-chili chili powder, like Ancho chili powder, but a chili powder blend will work fine.

Change up the spices: If you want shredded BBQ beef, replace the garlic and chili powder with your favorite BBQ rub. (I make my Homemade Barbecue Rub for recipes like this.) Or, if you want to make spicy shredded beef, add ½ teaspoon of ground cayenne pepper or chipotle pepper.

Different cuts of beef: Instead of beef chuck, you can substitute boneless short ribs, top round, or bottom round. (See “What cut of beef is good for shredding?” below.)

Variations

I’m intentionally making a basic “shredded beef” with this recipe so I can use it in different ways. Here are some variations and suggestions:

  • BBQ Shredded beef: Mix the cooked beef with bbq sauce and serve with hamburger buns.
  • Italian beef: Serve on a bun with sautéed onions and bell peppers and topped with slices of provolone.
  • Beef Tacos: For taco night, add a 10-ounce can of diced tomatoes and chilies to the pot (aka Ro*Tel tomatoes), and serve with tortillas and your favorite toppings.
  • Beef Enchiladas: Use this recipe to fill my Beef Enchiladas
  • Loaded Nachos: Top tortilla chips with a sprinkling of this shredded beef, shredded cheese, pickled jalapeños, and some sour cream.
  • Beef Noodle Soup: Sauté some onions, carrots, and celery; add a quart or two of Homemade Chicken Broth, some wide egg noodles, and the leftover shredded beef. Soup dinner!

Equipment

A 6-quart pressure cooker (or larger)

Scaling

This recipe will fit in a 3-quart pressure cooker and can be doubled in a 6-quart pressure cooker. The cooking time does not change; it takes the same amount of time to cook each cube of beef, no matter how many are in the pot.

Storage

Shredded beef can be stored in the refrigerator in an airtight container for a few days or frozen for a few months. I freeze leftovers in 2-cup containers with a little of the pot liquid.

Top tip

Cutting the beef into cubes is the key to this recipe. Cutting a beef roast into cubes makes this a recipe I can finish in under an hour, including heating up to pressure and the natural pressure release. It takes a fraction of the time to cook beef cubes compared to a whole roast, even with pressure cooking.

Don't paddle the beef: Some recipes recommend using a stand mixer and its paddle attachment to shred the beef. Sure, there's less work shredding, but it's a lot more work overall - I have to pull out my stand mixer, shred the beef, then clean the stand mixer. I'd rather not make extra dirty dishes, so I use a pair of forks to pull the cubes of meat apart.

FAQ

What cut of beef is good for shredding?

The best cut of beef for shredding is beef chuck roast. It is a tough cut of meat with a lot of connective tissue and fat, which is perfect to pressure cook for tender and juicy shredded beef. Boneless short ribs are another great choice. Top round or bottom round will also work in this recipe. They all cook the same, so any of those beef cuts can substitute for the chuck roast without changing the recipe.

Print

📖 Recipe

A bowl of shredded beef sprinkled with cilantro

Instant Pot Shredded Beef


  • Author: Mike Vrobel
  • Total Time: 1 hour 5 minutes
  • Yield: 4 cups of shredded beef

Description

Instant Pot Shredded Beef is a versatile filling for sandwiches or tacos, ready in under an hour thanks to pressure cooking.


Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds beef chuck roast, cut into 2-inch cubes
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 cup beef broth (or water)
  • Minced parsley or cilantro as a garnish (optional)


Instructions

  1. Brown the beef in two batches, then add the broth: Heat the vegetable oil in an Instant Pot using Sauté mode adjusted to high until the oil shimmers, about 3 minutes. (Use sear mode or medium-high heat for other pressure cookers.) While the oil heats, sprinkle the cubes of beef with fine sea salt, garlic powder, and chili powder. Add half of the beef to the pot in a single layer, and sear until well browned on the bottom, about 3 minutes. Remove the batch of browned beef to a bowl. Add the rest of the beef to the pot, and sear until browned on the bottom, about 3 more minutes. Pour the beef broth into the pot. Scrape the bottom of the pot to loosen the beef cubes and any browned bits sticking to the pot. Add the reserved bowl of beef and any beef juices to the pot.
  2. Pressure cook for 30 minutes with natural pressure release: Lock the lid on the cooker. Cook at high pressure for 30 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot) or 25 minutes in a stovetop PC. Let the pressure come down naturally, about 15 more minutes. (You can quick release the rest of the pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.

  3. Shred the beef, add some pot liquid, and serve: Scoop the beef from the pot with a slotted spoon, then shred the beef with a pair of forks. Spoon a little of the cooking liquid from the pot onto the shredded beef. (I add about a cup of sauce from the pot to the beef.) Sprinkle with the minced parsley, serve, and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Shredded Beef, Pressure Cooker Shredded Beef

Instant Pot Pulled Pork - Quick and Easy Recipe
Pressure Cooker Chicken Broth and Shredded Chicken
Pressure Cooker Browned Beef Stock
My other Instant Pot and Pressure Cooker Recipes

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Instant Pot Chicken Stew Recipe https://www.dadcooksdinner.com/pressure-cooker-chicken-stew/ https://www.dadcooksdinner.com/pressure-cooker-chicken-stew/#comments Tue, 04 Oct 2022 10:41:21 +0000 http://dadcooksdinner.com/?p=8700 Instant Pot Chicken Stew. A straightforward comfort food recipe from the Instant Pot, with chicken thighs and baby potatoes in a one pot meal.

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Instant Pot Chicken Stew. A straightforward comfort food recipe from the Instant Pot, with chicken thighs and baby potatoes in a one pot meal.

A bowl of chicken stew on a wood table
Instant Pot Chicken Stew
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There are two finesse points to this chicken stew, which is one of my favorite comfort foods.

  1. Browning bone-in chicken thighs: It takes about twenty minutes to brown the chicken thighs - it takes two batches - but the extra time is worth it. Searing the chicken thighs adds roasted flavors to the stew, from the browned bits of chicken around the edges; also, it renders a lot of fat out of the chicken skin, so we can pour it off before continuing. Also, the bones add depth to the liquid - they give up some of their goodness, just like making broth. After the stew is cooked, I lift the chicken out with a slotted spoon, peel off the skin, remove the bone, and rough chop the meat before stirring it back in.
  2. Floating the carrots and potatoes above the stew in a steamer basket: The steamer basket keeps them above the liquid; they steam gently, instead of boiling (and overcooking) in the stew liquid.

Both of these finesse points can be skipped if you’re in a hurry - but if you don’t brown the chicken thighs, peel the skin off before adding them to the pot, so the stew doesn’t wind up too fatty.

Equipment

Ingredients

  • Vegetable oil
  • Chicken thighs, bone-in and skin-on
  • Fine sea salt
  • Onion
  • Celery
  • Carrot
  • Tomato paste
  • Dried thyme
  • White wine
  • Chicken broth
  • Diced tomatoes
  • Baby carrots
  • Baby red potatoes
  • Fresh ground black pepper

How to make Instant Pot Chicken Stew

Browning chicken thighs in an Instant Pot
Browning the chicken thighs

Heat the vegetable oil in an Instant Pot set to Sauté mode. Season the chicken with salt, then brown the chicken thighs in two batches, about 4 minutes a side. (Don't crowd the pot.) Move the browned thighs to a bowl.

Sautéing the onion, carrot, celery, and tomato paste
Sauté the aromatics

Add the onions, carrot, celery, tomato paste, and thyme to the pot. Sauté until the onions soften, about 5 minutes. Pour in the white wine, bring to a simmer, and simmer for 3 minutes, scraping any stuck bits from the bottom of the pot.

Instant Pot full of chicken, broth, and tomatoes
Everything back in the pot

Add in the chicken broth, salt, and browned thighs (plus any chicken juices in the bowl.), and stir to combine. Pour the diced tomatoes on top, but don't stir.

Potatoes and carrots in a basket on top

Set the steamer basket on top of everything, and add the baby carrots and baby potatoes.

Pressure cook on High Pressure for 30 minutes with a 15 minute Natural Release.

Lift the basket of potatoes and carrots out of the pot, and cut the potatoes in half. Scoop the chicken thighs out with a slotted spoon and shred the chicken. (Discard the skin, bones, and any gristle). Stir the carrots, sliced potatoes, shredded chicken, and fresh ground black pepper back into the pot.

Substitutions

  • I do not drink...wine: Replace the wine with extra chicken broth.
  • Swap sweet potatoes for the baby potatoes: Peel a couple of sweet potatoes and cut them into large chunks, about 2 inches thick. Add them to the basket with the baby carrots.

Serve With

  • This stew goes great with a starchy side dish to soak up the juices, like mashed potatoes, rice, or noodles. I served this stew over baked potatoes, and it was fantastic.
  • A green vegetable (like green beans) helps balance out the hearty stew.

Tips and Tricks

  • Cornstarch slurry: if you want to thicken up the pot liquid, make a cornstarch slurry by whisking together 1 tablespoon cornstarch and 2 tablespoons cold water. Stir it into the pot after removing the chicken thighs.
Print

📖 Recipe

A bowl of chicken stew on a blue wood table

Easy Instant Pot Chicken Stew


  • Author: Mike Vrobel
  • Total Time: 1 hour 35 minutes
  • Yield: 6-8

Description

Instant Pot Chicken Stew recipe. Straightforward comfort food from the Instant Pot, with chicken thighs and baby potatoes in a one pot meal.


Ingredients

  • 1 teaspoon vegetable oil
  • 6 chicken thighs, bone-in and skin-on (about pounds) or a cut-up whole chicken
  • 2 teaspoons fine sea salt
  • 1 large onion, diced
  • 1 rib celery, diced
  • ¼ pound baby carrots, cut into ½ inch slices
  • 2 tablespoons tomato paste
  • ½ teaspoon dried thyme
  • ½ teaspoon fine sea salt
  • ½ cup white wine
  • 2 cups chicken broth, preferably homemade or low-sodium store bought
  • 1 teaspoon fine sea salt (if using homemade broth)
  • 15-ounce can diced tomatoes
  • ¾ pound baby carrots
  • pounds baby potatoes (aka new potatoes)
  • 1 teaspoon fresh ground black pepper

Instructions

  1. Sear the chicken in batches: Season the chicken with 2 teaspoons salt. Heat 1 teaspoon of vegetable oil sauté mode in an Instant Pot or other pressure cooker until shimmering. (Use medium-high heat in a stovetop pressure cooker.) Brown the chicken in 2 batches, three pieces in each batch. (Don’t crowd the pot, or the chicken will steam instead of browning.) Sear the chicken for 4 minutes per side, or until well browned, then remove to a bowl and sear the next batch. Once all the chicken is browned, pour off all but 1 tablespoon of the fat in the cooker. (The chicken skin will release a lot of oil into the pot.)
  2. Sauté the aromatics: Add the onion, celery, sliced carrots, tomato paste, and thyme to the pot. Sprinkle with ½ teaspoon salt. Sauté for five minutes, or until the onions are softened. Add the white wine to the pot, bring to a simmer, and scrape the bottom of the pot to loosen any browned bits. Simmer the wine until reduced by half - about 3 minutes.
  3. Everything into the pot: Stir in the chicken broth and 1 teaspoon of salt (if using homemade broth), then add the chicken thighs and any chicken juices from the bowl. Pour the tomatoes on top, but don’t stir. Put a steamer basket on top of everything in the pot - don't worry if it's a little submerged, it will be fine - and put the potatoes and carrots in the steamer basket.
  4. Pressure cook for 30 minutes with a 15 minute natural release: Lock the lid on the pressure cooker. Cook at high pressure for 30 minutes in an Instant Pot or other electric pressure cooker, or for 25 minutes in a stovetop PC. Let the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
  5. Shred and serve: Carefully lift the steamer basket of potatoes and carrots out of the pot, then scoop the chicken pieces out with a slotted spoon. Cut the potatoes in half, and then stir the carrots and potatoes back into the stew. Shred the chicken, discarding the skin, bones, and gristle, and stir the shredded chicken meat back into the stew. Stir in the fresh ground black pepper. Serve and enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Sunday dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Chicken Stew Recipe, Pressure Cooker Chicken Stew Recipe,

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Chicken Back Broth
Pressure Cooker Basic Beef Stew
Pressure Cooker Ground Beef and Bean Chili
My other pressure cooker recipes

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Instant Pot Boneless Short Ribs https://www.dadcooksdinner.com/instant-pot-boneless-short-ribs-red-wine-braised/ https://www.dadcooksdinner.com/instant-pot-boneless-short-ribs-red-wine-braised/#comments Tue, 27 Sep 2022 12:00:00 +0000 https://www.dadcooksdinner.com/?p=18618 Instant Pot Boneless Short Ribs Recipe. Short ribs are a fantastic cut of meat for pressure cooking, and this short rib recipe makes tender beef in a fraction of the time it takes on the stovetop.

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Instant Pot Boneless Short Ribs, Red Wine Braised. Short ribs are a fantastic cut of meat for pressure cooking, and this short rib recipe makes tender beef in a fraction of the time it takes on the stovetop.

A boneless beef short rib covered in wine sauce on a bed of polenta
Instant Pot Boneless Short Ribs

Short ribs are a great cut of beef for pressure cooking. They have a big flavor and are full of connective tissue that pressure cooking breaks down into tender gelatin. The result is delicious, mouth-watering, shreddable beef.

My trip to Verona, Italy, and the many wineries in the Valpolicella wine region, inspired this recipe. My favorite meals were cuts of braised beef, served on a bed of polenta, and covered with red wine sauce. I'm recreating those dishes here, using boneless beef short ribs as the braising beef.

This recipe is similar to my other beef braises, like Pressure Cooker Beef Stew Provencal, Instant Pot Beef and Lentil Stew, or Instant Pot Oxtail.

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🥫Ingredients

  • Olive Oil
  • Boneless beef short ribs
  • Onion
  • Carrot
  • Celery
  • Garlic
  • Dried Thyme
  • Dried Oregano
  • Red Pepper Flakes
  • Tomato paste
  • Red wine
  • Beef broth
  • Cornstarch
  • Balsamic vinegar
  • Fine sea salt
  • Fresh ground black pepper

See the recipe card for quantities.

How to make Instant Pot Beef Short Ribs

  1. Heat 2 tablespoons of olive oil in an Instant Pot set to Sauté mode adjusted to high. Brown the boneless short ribs on one side, in 2 batches, for about 3 minutes per batch. Move the browned short ribs to a bowl.
  2. Add a diced onion, diced carrot, and diced rib of celery to the pot, and sprinkle with fine sea salt. Sauté until the onion softens, about 5 minutes. Stir in the thyme, oregano, red pepper flakes, and tomato paste. Sauté until the tomato paste darkens a little, about 2 minutes.
  3. Pour the red wine into the pot and simmer for a minute to boil off some of the alcohol. Pour in the beef broth, add the browned short ribs, and lock the lid on the pressure cooker.
  4. Pressure Cook for 40 minutes with a Natural Pressure Release
  5. Remove the short ribs from the pot with a slotted spoon. Whisk the cornstarch and water to make a cornstarch slurry, and stir the slurry into the pot to thicken the pot sauce. Stir in the balsamic vinegar and fresh ground black pepper, then spoon some of the sauce over the short ribs. Serve with polenta, passing the rest of the sauce at the table.

See the recipe card for details.

🥘 Substitutions

  • Beef Broth: If you have homemade beef broth, use it! If not, you can use homemade chicken broth, store-bought low-sodium beef broth, or water. Chicken broth? Yes, it adds the same body as beef broth, but blends in with the big beefy flavor of the short ribs. Store-bought broth can be very salty, so try to find a low-sodium version. And, if all you have is water, that will work too. Broth adds extra body to the sauce, but enough is going on here that you won't miss it.
  • Cut the heat: This recipe has a small amount of spicy heat because of the red pepper flakes. They don't make the recipe hot, but the hint of heat helps the other flavors. If your diners can't take any heat, skip the red pepper flakes.
  • Fresh herbs vs. dried herbs: I use dried herbs in this recipe because I always have them in my pantry. During the summer, I will substitute an equal amount of minced fresh herbs for dried ones. Or, as a shortcut, I will replace the dried thyme and oregano with dried Italian seasoning.
  • Types of beef: Boneless short ribs are great for pressure cooking, but chuck roast, cut into 2-inch square strips, is a great alternative. (The chuck roast sits next to the beef ribs, so the cuts are very similar.) Top round or bottom round will also work but come out drier than the short ribs or chuck. For all these cuts of beef, the cooking time is the same.
  • wine to use: While I serve this recipe with a bottle of good wine, I don't want to use good wine for cooking. All the subtle flavors disappear during cooking. I buy cheap wine for cooking, usually in small boxes or single-serving bottles. For this recipe, I look for a red blend or a fruity wine like pinot noir. The only wine I would avoid is a sweet red - I prefer the savory sauce from a dry red wine in this recipe.
  • Avoiding alcohol: Skip the red wine, and substitute more beef broth.

Variations

  • French Provencal boneless short ribs: Provence and Italy share similar flavor profiles, so this is an easy switch. Skip the carrot and celery, and add an extra garlic clove. Leave the thyme, but replace the oregano and red pepper flakes with Herbs de Provence. Replace the red wine with a dry rosé, and skip the balsamic vinegar. Remove the lemon zest from the Gremolata, and it becomes a French Persillade.
  • Easy beef boneless short ribs: Skip the carrot and celery, and only use onion and garlic. Skip the oregano and red pepper flakes, and use 1 teaspoon of dried thyme. Skip the balsamic vinegar and Gremolata, and only garnish with minced parsley.

🛠 Equipment

A 6-quart pressure cooker (I love my Instant Pot, but any electric pressure cooker can use this recipe as written.)

📏Scaling

Doubling this recipe is tight in a 6-quart pressure cooker; you can do it, but I'd recommend an 8-quart pressure cooker. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook a single boneless short rib, no matter how many are in the pot.

☃️ Storage

Leftover short ribs are fantastic. I store them in 2-cup containers, with a lot of sauce, as make-ahead lunches. These short ribs last 3-4 days in the refrigerator or 6 months in the freezer.

What to Serve With Instant Pot Short Ribs

Serve with a starchy side to soak up the wonderful wine sauce. Polenta is the traditional side dish around Verona, so that's what I use in the pictures. These ribs are also fantastic with mashed potatoes, like my smashed red skin potatoes, and green beans are my default side dish. (Though, broccoli rabe is also great with this recipe if you can find it.)

Frequently Asked Questions

Why Use Cornstarch in This Recipe?

Because there is no evaporation in a pressure cooker. I want the creamy mouthfeel that simmering gives me, so I add some cornstarch to thicken up the sauce.

Why Sear the Beef on Only One Side?

I only sear meat on one side for the best balance between flavor and speed. Browning adds a lot of flavor to braises when the cooking liquid melts the browned bits stuck to the bottom of the pot. You can skip the browning step if you're in a big hurry, and the short ribs will still be good, but not quite as great as they could be. Or, if you have the patience, you can brown the meat on multiple sides to build even more flavor. "Brown on one side" is my compromise between flavor and speed.

Print

📖 Recipe

A boneless beef short rib covered in wine sauce on a bed of polenta

Instant Pot Boneless Short Ribs


  • Author: Mike Vrobel
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings

Description

Instant Pot Boneless Short Ribs Recipe. Short ribs are a fantastic cut of meat for pressure cooking, and this short rib recipe makes tender beef in a fraction of the time it takes on the stovetop.


Ingredients

  • 2 tablespoons olive oil
  • 3 pounds boneless beef short ribs (cut about 2 inches thick)
  • 2 teaspoons fine sea salt
  • 1 large onion, minced
  • 1 medium carrot, peeled and minced
  • 1 celery rib, minced
  • ½ teaspoon fine sea salt
  • 3 cloves garlic, crushed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 cup beef broth (homemade or store-bought low sodium)
  • ½ teaspoon fine sea salt (if using homemade broth or water)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (or more beef broth)
  • 1 teaspoon balsamic vinegar (optional)
  • 1 teaspoon fresh ground black pepper

Gremolata for garnish (or substitute minced parsley)

  • ¼ cup parsley leaves, minced
  • 1 clove garlic, minced

  • 1 teaspoon of lemon zest (Zest from about ½ of a lemon)

Instructions

  1. Brown the short ribs on one side in two batches: Heat the olive oil in an Instant Pot using Sauté mode adjusted to high until the oil shimmers, about 3 minutes. (Use sear mode or medium-high heat for other pressure cookers) While the oil heats sprinkle the boneless short ribs with 2 teaspoons of salt. Add ½ of the short ribs to the pot in a single layer, and sear until well browned on the bottom, about 3 minutes. (Don't crowd the pot, or the meat will steam, not brown). Remove the browned short ribs to a bowl. Add the rest of the short ribs to the pot, and sear until browned on the bottom, about 3 more minutes. Move the second batch of short ribs into the bowl, and set it aside for later.
  2. Sauté the aromatics: Add the onion, carrot, and celery to the pot, and sprinkle with ½ teaspoon of fine sea salt. Sauté until the onion softens, about 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen any stuck bits of beef or onion. Once the onion is softened, stir in the thyme, oregano, red pepper flakes, and tomato paste. Sauté until the tomato paste darkens a little, about 2 minutes, scraping the bottom often to keep the tomato paste from sticking.
  3. Everything in the pot: Pour the red wine into the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot one last time to ensure nothing is sticking. Pour in the beef broth and, if using homemade broth, stir in the ½ teaspoon of fine sea salt. Add the short ribs and any beef juices in the bowl.
  4. Pressure cook the stew for 40 minutes with a Natural Release: Lock the pressure cooker lid. Pressure cook at high pressure for 40 minutes in an Instant Pot or another electric pressure cooker, or for 36 minutes in a stovetop pressure cooker. (Use Manual or Pressure Cook mode in an Instant Pot, and set the timer for 40 minutes). When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you're in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.

  5. Season, thicken, and serve: Remove the short ribs to a platter using a slotted spoon or tongs. (Be gentle, the short ribs are fall-apart tender). Whisk the cornstarch and water (or beef broth) into a smooth slurry, and then stir the cornstarch slurry into the liquid left in the pot. Add the balsamic vinegar and fresh ground black pepper to the pot liquid. Spoon a little pot liquid over the platter of short ribs, and pass the rest of the liquid at the table as a sauce. Enjoy!

Notes

Serve with a starchy side to soak up the wonderful wine sauce. Polenta is the traditional side dish around Verona, so that's what I use in the pictures. These ribs are also fantastic with mashed potatoes, like my smashed red skin potatoes, and green beans are my default side dish. (Though, broccoli rabe is also great with this recipe if you can find it.)

  • Prep Time: 15 minutes
  • Cook Time: 80 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Boneless Short Ribs, Pressure Cooker Boneless Short Ribs

Instant Pot Chuck Steak with Beer and Onions
Instant Pot Easy Beef Stew with Certified Angus Beef Bottom Round
Instant Pot BBQ Braised Short Ribs
My other Instant Pot Recipes

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