udon with stir-fried peppers and onions

prep time: 20 minutes
cook time: 15 minutes
makes 4 servings

ingredients
1/3 c soy sauce
2 T sambal oelek (or your choice of chili sauce)
2 T unseasoned rice vinegar
1 T honey
1 T sriracha
1 bunch scallions, thinly sliced
1/4 c vegetable oil
4 garlic cloves, minced
1 T ginger, minced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into strips
1 tsp salt
1 lb. fresh or frozen or 12 oz. dried wheat noodles (such as udon, ramen, or bucatini)
sesame seeds, optional

directions

1. whisk soy sauce, sambal oelek (chili sauce), vinegar, honey, and sriracha in a small bowl to combine. set sauce aside.
2. heat oil in a large wok or skillet over medium-high. add scallions, garlic, and ginger and cook, stirring occasionally, until slightly softened, about 2 minutes.
3. add both bell peppers, onion, and salt; cook, stirring occasionally, until slightly softened and beginning to brown around the edges, about 4 minutes.
4. meanwhile, cook noodles in a pot of boiling water according to package directions. drain noodles, reserving 1/2 cup cooking liquid.
5. add noodles and reserved sauce to skillet. cook, tossing and adding reserved cooking liquid as needed, until noodles are coated and glossy. toss in 1/2 of the scallions.
6. transfer noodles to a bowl and sprinkle with sesame seeds and remaining scallions.

source – bon appetit magazine, february 2023, page 25

instant pot panera broccoli cheddar

prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
yields 6 servings

ingredients
7 c broccoli (3 broccoli heads)
1 c carrots, sliced in slanted coins
1 onion, chopped
2 cloves of garlic
6 T unsalted butter
6 T all-purpose flour
4-5 c chicken stock
3 c half and half (or yogurt)
3 c cheddar cheese (extra sharp, recommended)
1 t paprika
2 t black pepper
1 t dijon mustard
salt, to taste
cheddar cheese, to top

directions

1. set the instant pot on saute at normal heat settings. add butter and when it melts immediately, add the onion and garlic. saute for about 1 minute or until they begin to turn limp.
2. reduce the heat to low. add the flour now only if you own an older model instant pot as newer models are sensitive (newer model instant pot owners skip this step and move to the next step and add the roux after the pressure cooking cycle is over at step #8). stir briskly and saute for 30 seconds. **newer model instant pot owners read notes below for roux instructions.
3. now add the chicken stock in 2-3 batches and mix very well with the help of the spatula to fully incorporate the flour in every stage. there should not be any lumps at all.
4. next, add the carrots and all the seasonings. deglaze the pot very well scraping the sides and the bottom of the pot so that there are absolutely no bits and crumbs stuck at the bottom of the pot. this will prevent the burn notice !
5. cancel the saute function. add the broccoli florets and give everything a very good mix.
6. close the lid. seal the valve and pressure cook on high for 1 minute.
7. once the pressure cooking cycle is over the instant pot will begin to beep. immediately perform a quick pressure release (QPR) by moving the valve manually from the sealing to the venting position.
8. when the floating pin drops, open the lid carefully and add the room temperature or warm half and half (warm it up slighly in the microwave oven). do not add fridge cold dairy.
9. turn back the saute function and set it on low. give everything a good mix and grab a potato masher and mash a few cooked broccoli. this will add a lot of body to the soup. bring the soup to a simmer.
10. when the soup begins to just simmer, immediately turn off the instant pot.
11. now, add the cheese in 2-3 batches and mix very well until the cheese fully melts and incorporates into the soup.
12. check for seasoning. add salt and pepper to taste.

**new model instant pot owners roux instruction: as newer model instant pots are sensitive, i would recommend that you do not add the roux before pressure cooking cycle. prepare the flour+butter mixture in a skillet over medium low heat. add this roux once the pressure cooking cycle is over (step #8) just before adding the half and half. bring the soup to a simmer, then add the dairy and follow the recipe as such. in this case you need about 2 more tablespoons of butter to saute the onions and garlic.

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new orleans instant pot gumbo

prep time: 20 minutes
cook time: 55 minutes
total time: 75 minutes
servings: 10

ingredients
1/2 lb. shrimp, peeled and deveined
1 t creole seasoning or cajun seasoning
1/2 c olive oil + 2 T extra for sauteing
2 lb. andouille sausage, cut into 1/4 inch slices
1 lb. boneless skinless chicken thighs, cut into bite size pieces
1/2 c all-purpose flour
1 c onions, diced
1 green bell pepper, diced
2 stalks celery, diced
1 T garlic, minced
5 c chicken broth
2 t black pepper
1 t dried thyme
1 t salt
1 t brown sugar
1 t worcestershire sauce
2 t lemon juice
2 bay leaves
2 c frozen okra
14.5 oz. diced tomatoes
2 T green onions, sliced thinly
chopped parsley to garnish

directions

1. rub shrimp with creole/cajun seasoning and set aside.
2. select saute mode and when instant pot has heated, add 2 T olive oil to the inner pot.
3. add andouille sausage and chicken, and cook until browned, about 8-10 minutes.
4. press “cancel” and transfer chicken and sausage to a plate using a slotted spoon and set aside.
5. to make the roux, select saute and add remaining olive oil and all-purpose flour to the inner pot.
6. cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently and being careful not to burn. this can take about 10-15 minutes.
7. add onions, bell pepper, celery, and garlic. stir until vegetables are slightly soft, about 5 minutes.
8. using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. deglaze with a couple of tablespoons of broth as needed.
9. stir in broth, black pepper, cayenne pepper, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
10. stir in reserved chicken and sausage.
11. add tomatoes on top and gently push down with a spatula to submerge. don’t stir.
12. close instant pot and pressure cook on high pressure for 4 minutes.
13. do a quick release of pressure and open the instant pot.
14. immediately stir in the shrimp and close the instant pot for 6-7 minutes. the shrimp will cook in the residual heat.
15. open the instant pot and sprinkle the gumbo with parsley and green onions.
16. stir and serve gumbo over rice of your choice.

source

instant pot egg roll in a bowl

prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
makes 6 servings

ingredients
1 lb. ground chicken (could be pork or turkey)
1 T oil
2 t fresh ginger, grated
2 t garlic, minced
2 T soy sauce
1/2 t pepper
1/2 t hot red pepper flakes
2 T sherry vinegar
1/2 t fish sauce
1/2 c mushrooms, minced
1/3 c green onions, sliced
16 oz. prepackaged coleslaw mix
1/2 c chicken broth

directions

1. set instant pot to saute to preheat. add oil to pan. add ground meat, ginger, garlic, soy sauce, pepper, hot red pepper flakes, fish sauce, sherry vinegar, mushrooms, and green onions. cook until pork is no longer pink.
2. add coleslaw mix and chicken broth to pan. stir well.
3. place lid in place and lock. set to manual high pressure for zero minutes, and then quick release.
4. if preparing on the stove top, then cover for 3-5 minutes or until coleslaw mix has softened.
5. serve immediately or store in an airtight container for up to 1 week.

source

world’s best spinach artichoke dip

makes 2 quarts (~10-12 servings)
prep time: 20 minutes
cook time: 20 minutes
total time: 40 minutes

ingredients
1 stick of butter
8 oz. cream cheese
1.5 c shredded parmesan cheese
1/4 c grated romano cheese
16 oz. sour cream
10 oz. frozen chopped spinach (thawed and squeezed to get rid of excess liquid)
14 oz. artichoke hearts
4 oz. diced chilies
1 T chopped garlic

directions

easiest method (using crockpot)

1. chop artichokes.
2. drain off any excess liquid from spinach and chilies.
3. combine everything in crock pot and allow to heat through (about 40 minutes).

fastest method (using instant pot)

1. use the butter to coat the bottom of the inner pot.
2. combine all of the cream cheese, parmesan, romano, and sour cream in a pot over medium heat or on sautee in an instant pot until melted and combined.
3. while cheese is melting, drain and chop the artichokes and drain any excess liquid off of spinach.
4. stir the spinach, artichokes, chilies, and garlic into the cheese.
5. serve warm. this makes enough to fill a 2-quart crock pot.

***if you want to reheat it or leftovers, put in microwave for 3-6 minutes (depending on how much is left – 6 minutes to reheat the whole recipe’s worth) and gently stir it breaking it up and making sure to mix well before serving.***

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