Instant Pot, Meats, Sauces & Dips

Instant Pot Short Rib / Chuck Roast Stew

December 10, 2020 Leave a comment

Ingredients

6+ cloves garlic , crushed and chopped
2 (300g) small onions , sliced
3 (170g) medium carrots , chopped
2.5-3 lbs of meat w/ no bones (chuck roast or 5-6 lb of bone-in short rib)
½ cup (125ml) red wine (Cabernet Sauvignon)
1 cup (125ml) unsalted stock of choice (or water + better than boullion) (half for original recipe)
4 Tbsp (30ml) balsamic vinegar or balsamic glaze (half for original recipe)
1.5-3 Tbsp (14-21g) brown sugar (I prefer 3 Tbsp)
2 Tbsp (15ml) soy sauce (dark or kecap) (half for original recipe)
2 Tbsp (15ml) fish sauce (half for original recipe)
1 Tbsp (15ml) oil for browning/searing
2 Bay Leaves
A pinch dried Thyme
Kosher salt and ground black pepper to taste
1/8 cup baker’s chocolate (unsweetened) (optional)
2-3 Tbsp of Corn Starch + water slurry to thicken
1 tsp of smoked Paprika (optional)

Set instant pot to saute and wait until it says “HOT”
Add oil, salt + pepper your meat and brown in the broiler until good caramelization is formed; brown on all sides
Remove meat; add garlic and saute until golden brown
Add Onions, Celery, Carrots, Thyme, Paprika and Bay Leaves until fragrant
Deglaze with alcohol until alcohol has cooked off
Add stock, balsamic, brown sugar, soy sauce, fish sauce, chocolate
Add meat and all its juices
Manual high for 45 minutes, natural release for 15 minutes
Remove meat; add corn starch slurry to thicken and adjust seasoning; serve meat and pour sauce

NOTE: Make sauce with prime rib drippings to make a tasty gravy

Instant Pot, Seafood

September 20, 2020 Leave a comment In Instant Pot, Seafood

Add the oil and garlic to the instant pot and sautee until the garlic is lightly golden brown
Add the Annato powder and let cook for a minute
Add onions and cook until translucent
Add the Tinapa Flakes until well distributed
Add some fish sauce and white pepper
Add the rice and coat in the oil and let cook for a few minutes
Add the water/broth and turn on instant pot for setting: Porridge
Top with crispy, brown garlic, chicharron and calamansi

Instant Pot, Soups

October 31, 2019 Leave a comment In Instant Pot, Soups

12 ounces frozen broccoli flowerets
1 tablespoon minced garlic
8 ounces Philadelphia Light Cream Cheese — softened well
3 cups Beef Bone Broth
1 teaspoon onion powder or 1 large onion
1 teaspoon Italian seasoning
2 teaspoon Paprika — (smokey paprika if you have it)
4 ounces smoked cheddar, red apple cheese — shredded. If you do not have smoked cheddar, use shredded cheddar and add 1 tsp. of smoke flavoring.

Place broccoli in the food processor and pulse until you have small pieces of broccoli.
Spray instant pot with non-stick spray and press the saute button. Add garlic and cream cheese. With spatula, keep whisking until the cream cheese is melted and smooth. Slowly add beef broth while whisking.
Add the broccoli flowerets, the onion powder, salt, Italian seasoning, and paprika. Stir together.
Press cancel to turn off the saute, and place the cover on. Make sure it is set to seal not venting. Mine automatically does this. Press Pressure Cook or manual, and set the time to 8 minutes. When the time is up, do a quick release.
Remove the cover, press saute and add the shredded smoked cheddar. Bring to a boil again all the while stirring. Press cancel on Instant Pot and serve your soup.

Yield: 4-4.5 Servings