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.

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instant pot pho

prep time: 20 minutes
cook time: 20 minutes
total time: 40 minutes
makes 10 servings

ingredients

FOR THE BROTH:
21 oz. dried banh pho rice noodles (aka rice sticks – use small or medium)
3 whole star anise
1 T cinnamon
1 T extra virgin olive oil
1 T sesame oil
1.5 lb chicken tenderloins or boneless, skinless chicken thighs, thinly sliced
3 cloves garlic, minced
1 T minced garlic
6 c broth
2 T fish sauce
2 T hoisin sauce
1 t salt

FOR THE TOPPINGS:
2 onions, thinly sliced
1 jalapeno, thinly sliced coins
1 lime, sliced into wedges
1 carrot, julienned
bean sprouts
fresh cilantro, roughly chopped

instructions

1. bring a large pot of water (8 cups/2 quarts) to a boil on the stove. when the water’s boiling, turn off the heat and submerge the rice noodles in the heated water, making sure all of the noodles are covered by the water. after a minute, stir occasionally so the noodles break up, allowing them to soak the water up and soften while you prepare the rest of the pho. set aside with the noodles remaining in the water until just before serving. (note: the reason we aren’t cooking the noodles with the pho broth is because rice noodles are very delicate and will be a disaster if cooked at high pressure. also, we do not boil rice noodles in water for a period of time like we do with italian pasta. we simply pour the boiling water over the noodles, let them sit and absorb the hot water and stir occasionally. this is because italian pasta and rice noodles are very different noodles with different ingredients – egg vs. rice.)
2. add olive oil to the instant pot and press “saute.” once hot, add the onion strands and let them cook until nicely browned giving them some nice color. remove and set aside when done.
3. add the chicken to the pot, immediately pouring the sesame oil over it and constantly stir until the chicken is coated and mostly white in color (about 2 minutes). it’s okay if some is still pink
4. add the garlic and ginger, stirring often for 1 minute and deglazing the bottom of the pot with a spoon.
5. add in the chicken broth, beef broth, chicken, hoisin sauce, fish sauce, and deglaze the bottom of the pot once more. lastly, add in the star anise and cinnamon.
6. secure the lid, closing the vent, and cook at high pressure for 7 minutes. quick release when done and stir in the salt.
7. when ready to serve, transfer the desired amount of noodles from the soaking pot and place in large serving bowls. top with variety of toppings and enjoy !

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medieval chicken wings

prep time: 15 minutes
marinade time: 8 hours+
cook time: 25-30 minutes
makes 6 servings

ingredients
24 chicken wings
1/2 c soy sauce
1/3 c brown sugar
2 garlic cloves, minced
2 slices of ginger, minced
1 tsp sesame oil
1/2 tsp hot pepper oil
1/4 tsp cinnamon

directions

1. combine everything for sauce.
2. marinate wings in sauce for 8 hours or overnight.
3. bake in preheated 350 degree oven for 25-30 minutes depending on size of wings.
4. halfway through, flip wings. can broil briefly at the end for crispy skin.

source – mom’s recipe

kung pao chicken

prep time: 30 minutes
cook time: 30 minutes
total time: 1 hour
makes 4 servings

ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
2 T cooking wine
2 T cornstarch
3 T soy sauce
2 T canola oil
1 green bell pepper, diced
1 red bell pepper, diced
1 onion, diced
2 medium-sized zucchini, sliced into half moons
2 dried hot peppers
3 cloves garlic, minced
1 T grated ginger
1 T brown sugar
1.5 T rice wine vinegar
pepper, to taste
2 green onions, thinly sliced
sesame seeds, garnish (optional)

directions

1. in a medium bowl, combine chicken, wine, cornstarch, and 1 T soy sauce. cover and place into the refrigerator for 30 minutes. mix 2 T soy sauce, vinegar, brown sugar, pepper, and green onions together in another bowl and set aside.
2. heat 1 T canola oil in a large skillet over medium high heat. cook chicken until just before done and set aside in a bowl.
3. heat remaining 1 T canola oil. add bell peppers and onion. cook, stirring occasionally, until just tender, about 2 minutes. stir in dried hot peppers, garlic, and ginger until fragrant, about 1-2 minutes.
4. stir in zucchini and add the soy sauce/vinegar sauce to everything.
5. stir in chicken and cook for another 1-2 minutes.
6. serve immediately and garnish with sesame seeds, if desired.

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instant pot korean chicken and potatoes

prep time: 10 minutes
cook time: 20 minutes (instant pot); slow cooker – 7-8 hours (low heat), 4 hours (high heat)
total time: 30 minutes
yields 6 servings

ingredients
1 T oil
2 lbs. boneless, skinless, chicken thighs (cut into small pieces)
1 lb. (2 medium) white potatoes, cut into large chunks
1 medium onion, cut into large chunks
2 medium carrots, cut into large chunks

sauce
4 T soy sauce
2 T mirin (or 1.5 T white vinegar)
2 T honey
1 c chicken broth
1 T minced garlic
1 T sesame oil

directions

1. press saute function on your instant pot. when the pot gets hot, add oil and sear the chicken, about 2-3 minutes.
2. add veggies and potatoes on top. pour in the sauce and mix to evenly coat the chicken, vegetables, and potatoes. press cancel to stop the saute function.
3. close the lid and make sure the pressure valve is in the sealing position. press poultry and cook for 10 minutes. (it will take about 10 minutes for the pressure to build up and the timer to begin.)
4. once the timer goes off, quick release the pressure manually.
5. SLOW COOKER OPTION: add all the ingredients to the pot. cook for 7-8 hours on low or 4 hours on high.

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