Category Archives: Uncategorized

Chinese Inspired Jambalaya (saucyspatula)

1/2 lb skinless and boneless chicken thighs
1 t soy sauce
1/8 t white pepper powder
1/2 lb pork belly, skinless
1/4 t five spice powder
2 oz Chinese sausage (lap cheong)
1 T garlic, minced
1 t ginger, minced
1 c Chinese turnip (lor bak), diced in 1/2″ cubes
1 c bell peppers, diced
1 1/2 c long grain white rice
1 T hoisin sauce
2 t garlic chili sauce
1 t dried thyme
1 t oregano
1 t garlic powder
3 bay leaves
3 c chicken stock
1/2 lb medium or large shrimp, shelled and deveined
3 stalks chopped scallion
2 T lemon juice
2 T soy sauce
2 T oil

Slice pork belly diagonally into 1/4″ thick slices. Marinate with five spice powder for 30 min. Cut chicken into 1/2″ cubes. Marinate with soy sauce and white pepper powder. Slice Chinese sausage into 1/8″ slices. Set aside. Place a Dutch oven over medium-high heat, add oil and twirl the pan a couple times to spread oil evenly. Add pork belly, stir several times until meat is browned and caramelized, about 3 min. Remove from pan. Add chicken and cook until it’s no longer pink on the outside, about 2 min. Remove from pan. Add Chinese sausage and let cook for 2 min. Remove from pan. Turn heat down to medium, stir in garlic and ginger, cook for 30 seconds. Add turnip and bell peppers, and let it cook for 3 min, stir frequently. Stir pork belly, chicken and Chinese sausage back into the pot. Add rice and stir. Add hoisin sauce, garlic chili sauce, thyme, oregano and garlic powder, and stir one more time until everything is mixed well together. Throw in the bay leaves, then add chicken stock. Give it a quick stir, and turn the heat up. Once it boils, return the heat to low, cover and let it cook for 15 min. Sprinkle chopped scallion and lay the shrimp on top, then drizzle with the lemon juice. Cover and let it cook for another 5 min until shrimp has turn completely pink. Drizzle 1 – 2 T soy sauce, then serve hot. Serves 5 – 6.


Kenji’s Crispy Crunchy Fried Chicken (saucyspatula)

5 – 6 c canola oil or peanut oil


1 t salt
1/4 c corn starch
1/2 t baking powder
2 lbs chicken wings, about 20bwings


1/2 c corn starch
1/2 c flour
1/2 t baking powder
1 tvsalt
1/2 c cold water
1/2 c vodka

Mix together the pre-treatment ingredients. Pat dry the chicken wings with paper towels then coat each piece with the pre-treatment mix, shake off excess coating. Lay them on a wire rack, uncovered, and air-dry for at least 30 min (or up to overnight). When you’re ready to fry, set up your deep-fry thermometer, preheat oil to 350°F in a wok, sauce pan, cast iron pan or Dutch oven. While waiting for the oil to heat up, get the batter ready by mixing the dry ingredients first, then whisk in water and vodka. Coat 4 – 5 wings with the batter at a time. Using a pair of chopsticks, lift each piece one at a time and gently shake off excess batter. Carefully lower it into the oil. Fry each batch for about 6 min until golden brown. Use another clean pair of chopsticks to remove chicken from the hot oil, and set them on a paper towel-lined plate to cool off. Makes 20 wings. Note: By adding vodka, you’re creating a “drier” batter which will aid with evaporation and dehydration tremendously when frying, resulting in a bubbly surface and a crunchier texture of the chicken.

Instant Pot Popcorn (temeculablogs)

2 t butter
3 T coconut oil
1/2 c popcorn kernels

Set Instant Pot to saute, more (or high) setting. Add coconut oil and butter and allow to melt completely and start to sizzle. Add popcorn kernels and stir so all kernels are coated with oil. Place glass lid on top and hold, popcorn will begin popping in about 2 – 3 min, turn off when 2/3 of kernels have popped and they will continue to pop but not burn. Carefully remove lid. Pour out of pot when done so they don’t continue to cook. Salt and you’re done!

Instant Pot Chocolate Lava Cake (paintthekitchenred)

1 T sugar
1/2 c butter, cut into pieces
4 oz semisweet chocolate, chopped
1 c confectioners’ sugar
2 eggs
2 egg yolks
1 t instant coffee granules
1 t vanilla
6 T flour
1/4 t salt

Grease the bottom and sides of four 6 oz ramekins. Coat each with sugar. Melt chocolate and butter: In a medium-sized microwave-safe bowl, microwave butter and chocolate for about 1 min on medium power. Stir and repeat heating at 15 second intervals, until the chocolate is melted and smooth. Stir in confectioner’s sugar. Whisk in eggs, yolks, coffee and vanilla. Stir in flour and salt. Divide batter among the ramekins. Pour 2 c water into the Instant Pot’s main compartment (inner pot) and place trivet in water. Place 3 ramekins on the trivet and place 1 more on top of them, in the middle (staggered). Close the Instant Pot. Make sure the steam release handle is in the ‘Sealing’ position. Cook on ‘Manual’ (or ‘Pressure Cook’) for 9 min.  Do a Quick Release of steam and open the Instant Pot. Use the trivet to remove the ramekins. Gently dab off any condensation from the surface of the cake. Dust the Instant Pot chocolate lava cakes with powdered sugar. Serve warm and enjoy! Yield 4. Note: If you have a larger Instant Pot, you might be able to fit all 4 ramekins in one layer.

Instant Pot Beef Noodle Italian (homemadefoodjunkie)

1T Avocado oil
1 lb hamburger
1/2 lb mild Italian bulk sausage
4 cloves garlic, chopped
1/2 c roasted peppers, chopped
12 oz uncooked pasta (like bow tie)
15 oz can of whole or diced tomatoes with juice
1 8 oz can tomato paste
1 15 oz tomato sauce
1/4 c balsamic vinegar
2 T Worcestershire Sauce
21/2 c water
1 c Mozzarella cheese

Select SAUTE’ function. After 1 min add oil. Add meat and break it up into bite sized chunks and cook until completely browned. You can use the glass lid during saute’ to keep the splatters in the pot. Add chopped garlic and chopped peppers and stir. Add uncooked pasta and water. Add the liquids and the tomatoes. Stir it all together. Secure the lid. Vent closed. Select MANUAL function. Select ADJUST and set for 5 min. Select PRESSURE button and choose LOW pressure. Seal the vent. When cooking is done turn the instant pot OFF and use quick release. The pasta should be completely cooked but not mushy. If it needs a few more min. Hit the SAUTE’ function button and cook until you’re happy with the noodles. At serving Sprinkle the Mozzarella cheese over the top for flavor and garnish as desired. Note: The total time on this recipe is around 40 mi. The instant pot should come to pressure in 10 min or so. Choose bow tie pasta or other thick pasta like penne rather than thin egg noodles. Thin noodles are more likely to burn.

Crispy Oven Baked Chicken Wings (dontsweattherecipe)

3 lbs chicken wings
1 T baking powder (NOT BAKING SODA)
3/4 t salt
oil spray

Preheat oven to 250° F. Place a rack onto a large baking sheet and spray with non-stick oil. In a large bowl, toss wings with baking powder and salt. Place wings on the rack in a single layer and bake for 30 min. After the first 30 min raise the heat to 425° F and bake until brown and crispy, 40 – 50 min approx.

Pressure Cooker Pork Chops in Mushroom Gravy (pressurecookingtoday)

4 bone-in thick pork chops
2 T vegetable oil
1 1/2 c water
1 can condensed cream of mushroom soup
Lemon pepper

Pat chops dry and season liberally with Lemon Pepper (or your favorite seasoning). Put oil in the cooking pot and select Browning (or Saute on the Instant Pot). When oil begins to sizzle, brown chops on both sides. You may have to brown one or two chops at a time, depending on the size of the chops. When browned remove to a platter. When you’ve finished browning the chops add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the mushroom soup. Add pork chops and any juices that may have accumulated on the platter to the cooking pot. Lock lid in place and select High Pressure. Set timer for 18 min and press start. When beep sounds turn off pressure cooker and use a natural pressure release to release pressure (approx 15 min). You can also use a Natural Pressure for 10 min, followed by Quick Pressure Release. When valve drops carefully remove the lid. Remove chops to a large serving bowl. If necessary, thicken gravy in cooking pot on simmer with a slurry of water and flour. Pour gravy over chops to serve. Note to Me: Add a packet of Onion Soup mix.

Pressure Cooker Cheesy Potatoes Au Gratin (pressurecookingtoday)


2 T butter
1/2 c chopped onion
1 c chicken broth
6 medium sized potatoes peeled and sliced 1/8 inch thick
1/2 t salt
1/8 t pepper
1/2 c sour cream
1 c shredded Monterey jack cheese

Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 min. Add chicken broth, salt and pepper to the onions. Put the steamer basket in the pressure cooker pot. Add sliced potatoes. Lock lid in place, select High Pressure and 5 min cook time and start. Preheat broiler. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9 x 13 oven safe dish. Stir sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use 2 forks to gently mix sauce with the potatoes. Top with panko topping and broil for 5 – 7 min or until golden brown.


3 T butter, melted
1 c panko bread crumbs

In a small bowl, mix the panko with melted butter. Set topping aside


Egg Muffins in the Pressure Cooker (pressurecookingtoday)

4 eggs
1/4 t lemon pepper seasoning
4 T shredded cheddar/Jack cheese
1 green onion, diced
4 slices precooked bacon, crumbled

Put the steamer basket in the pressure cooker pot and add 1 1/2 c water. Break eggs into a large measuring bowl with pour spout, add lemon pepper and beat well. Divide the cheese, bacon and green onion evenly between the four silicone muffin cups. Pour the beaten eggs into each muffin cup and stir with a fork to combine. Place muffin cups on steamer basket. Cover and lock lid in place. Select High Pressure and 8 min cook time. When timer beeps, turn off, wait 2 min then use a quick pressure release. Carefully open the lid, lift out the steamer basket and remove muffin cups. Serve immediately or muffins will keep more than a week in the refrigerator. Microwave on high about 30 seconds to reheat. Note: Can be used for Egg McMuffin sandwiches.

Pressure Cooker Cornbread (pressurecookingtoday)

2 8.5 oz pkgs Jiffy Corn Muffin Mix
1 c milk
2 large eggs

In a large mixing bowl, stir together the corn muffin mix, milk and eggs just until blended. The batter will be lumpy. Spoon batter into half sized bundt pan sprayed with non-stick spray. Pour 1 c water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.) Lock the lid in place. Select High Pressure and set the timer for 20 min. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 min and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Carefully remove the bundt pan to a wire rack to cool uncovered for 5 min. After 5 min gently loosen edges, remove from pan and cool on a wire rack.

Baked Korean Chicken Wings (addapinch)

48 chicken wings

Preheat oven to 425º F. Place chicken wings into a large zip top bag. Pour 5 t Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet. Bake for 30 min or until wings are cooked through. Remove from oven and brush more of the barbecue sauce over wings. Serve.

Korean Barbecue Sauce (makes 4 pts, you’ll use about 1/2 of 1 pt)

3 c reduced-sodium soy sauce
3 c light brown sugar, packed
1 c & 1/4 c water, divided
1 c soju or sake
1/2 c gochujang
1/2 c mild honey
1/3 c rice wine vinegar
1/4 c & 2 T minced garlic
1/4 c grated fresh ginger root
4 scallions, trimmed off the root end, thinly sliced
1 ripe pear, peeled, cored and grated on the finest side of a box grater
1 t freshly ground black pepper
1 t Korean chili pepper powder or crushed red pepper flakes
3 T Clear Jel or other canning starch

Combine soy sauce, light brown sugar, 1 c water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 min stirring frequently. In a small measuring cup, whisk together the canning starch with 1/4 c water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mix in a steady stream to combine. Return the sauce to a boil and boil for 1 min or until thickened. Ladle the sauce into sterilized pint jars, leaving 1/2″ head space at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness. Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2″. Put the lid on the stockpot, return the water to a boil and boil for 15 min. Transfer the jars to a towel-lined counter and allow them to cool completely. Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.

T.G.I. Friday’s Chicken Wings (what2cook)

30 fresh chicken wings
blue cheese dressing, for dipping

Line a large broiler pan with a rack with foil in the bottom to catch drippings. Set oven rack to 3 – 4″ from the heat source and turn on your broiler. Dump chicken in sauce and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl. Broil for 12 min, then turn over the chicken and brush with reserved sauce. Broil another 8 – 10 min or until chicken is browned and cooked through. Set cooked chicken in a mound on a platter. Serve with a small dish of blue cheese dressing on the side.


1/4 c ketchup
2 T hot sauce
1 T Worcestershire sauce
2 t canola oil
2 t garlic salt

Combine sauce ingredients in a large bowl.

Broccoli Apple Salad (therecipecritic)


4 c fresh broccoli florets
1/2 c shredded carrots
1/4 c diced red onion
2 large apples, finely chopped (like gala apples)
1/2 c pecans, coarsely chopped
1/2 c dried cranberries

In a large bowl combine ingredients. Add dressing to the salad and toss to coat. Chill until ready to serve. Serves 4 – 6.

Creamy Dressing

1/2 c lite mayonnaise
1/2 c low fat Greek yogurt
2 T lemon juice
1 T sugar
1/4 t salt
1/8 t pepper

Whisk together all ingredients.

Pressure Cooker Tex Mex Brisket (thespruce)

1 onion, minced
3 cloves garlic, minced
1 serrano chile, seeded and minced
3 T brown sugar
2 T honey
2 T chili powder
2 T apple cider vinegar
1 t cumin
1 t dried oregano leaves
1 t salt
1/4 t pepper
3 lbs cut of beef brisket, trimmed
2 T vegetable oil
1 14 z can Mexican style diced tomatoes, undrained
1 onion, cut into wedges

Combine minced onion, minced garlic, chile, brown sugar, honey, chili powder, vinegar, cumin, oregano, salt, and pepper in a small bowl and mix. Rub this mix over all sides of beef brisket; transfer the rubbed meat to a glass dish. Cover the dish and marinate the beef in the refrigerator for 24 – 36 hours. When you’re ready to eat, heat the vegetable oil in a pressure cooker over medium high heat or use the “brown function” on the appliance. Cook meat, uncovered, for 6 – 8 min, turning it carefully, using tongs and a large fork, to brown both sides. Add the canned, undrained tomatoes, lifting the meat to let some of the tomatoes go under the meat. Add onion wedges to the pressure cooker, then cover the pressure cooker and bring up to high pressure, following the directions for your specific brand. Pressure cook the beef for 1 hour at stabilized pressure. Release the pressure and carefully remove the Pressure cooker lid. Check to see that the meat is tender; it should be after that cooking time. If not, close the appliance, bring it up to temperature at high pressure, and cook for another 10 min. To serve, slice meat across the grain. Serve the pan juices with the sliced meat.

Green Beans in the Pressure Cooker (tracycooksinaustin)

fresh green beans, topped them (leave the tails on)

Put them on a steamer rack in the pressure cooker over about 3/4 – 1″ of water. Salt the water too, just a bit.  Locked and loaded on high pressure and set it for 3 min. Quick release and they are perfectly tender crisp.

Pressure Cooker Maple Butter Glazed Carrots (keyingredient)

2 T butter
3 c baby carrots
1/2 c water
1 T light brown sugar
1/2 t salt
1/4 t cinnamon
1/4 c maple syrup
2 t cornstarch
1 T water

Add all ingredients except syrup and cornstarch to pressure cooker. Secure lid and cook on HIGH for 2 min. Perform quick release, set cooker to high or brown with lid off and slowly stir in maple syrup and cornstarch mixed with 1 T water, stirring until liquid is thick enough to thoroughly coat carrots. Serve immediately.

Instant Pot Pumpkin Puree (hip2save)

1 2 lb pumpkin
1 c water

Wash pumpkin and cut off stem. Place inside Instant Pot on top of trivet, and pour in water. Secure lid and cook on Manual setting for 12 min. Let Instant Pot naturally release for around 12 min. Open lid and let cool. Pull up on trivet to remove pumpkin and pour out water. Cut pumpkin in half, remove seeds, and place pumpkin back in pot. Puree with hand blender or mash well with potato masher. Keep refrigerated in a covered container for up to 7 days or in the freezer for up to 6 – 8 months.

Potato Salad in a Pressure Cooker (hip2save)

2 1/2 lbs red potatoes, peeled & cubed (or russet potatoes if you prefer)
1 1/2 c water
4 large eggs
3/4 c real mayonnaise
1/4 c sour cream
1 T mustard
1 T dill pickle juice
2 ribs celery, chopped
1/2 onion, chopped
2 T fresh chopped dill (opt)
salt and pepper to taste
garnish with more fresh Dill and Paprika

Place steamer basket inside the pressure cooker and add water, potatoes and then eggs. Set pressure cooker for 4 min on high pressure. (If you own an Instant Pot just press the manual button and then set time to 4 min.) Do a quick release on pressure cooker and remove potatoes and eggs and let cool. Make dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for an 1 – 2 hours before serving. Serves about 8.


Pressure Cooker Stuffed Cabbage Rolls (pressurecookingtoday)

1 large head cabbage

Fill a large deep pot half full of water. Bring to a boil over high heat. Remove the core from the cabbage and place it, core side down, in the boiling water. Cover and let the head of cabbage boil for 7 – 8 min. Remove softened outer leaves and place them on a plate to cool. Cover the pan and cook the cabbage for 6 – 8 min, checking and removing the outer leaves as they soften, placing them on the plate to cool. When you get down to the center of the cabbage and the leaves are too small for rolls, cover the pan and cook the cabbage until crisp-tender. When done, remove the cabbage from the heat, coarsely chop it and set it aside.


1 c brown or long grain white rice
1 large egg
1 c chopped onion
4 cloves garlic, finely minced then “pasted”
1 1/2 t salt
1/2 t freshly ground black pepper
1 1/2 lb  lean ground beef
3/4 lb ground pork

Cook  rice according to the package directions. Fluff with a fork and set aside. In a large bowl, beat egg, then stir in the onion, garlic, salt, pepper and cooked rice. Add ground beef and pork and mix with a wooden spoon or your hands until all the ingredients are well combined. Lay one of the cabbage leaves flat on a work surface with the stem end in front of you. Take 2 generous T filling and place it at the bottom of the cabbage leaf. Fold the 2 sides in and roll away from you, making sure filling stays in the center and away from the top edge, until you reach the top of the leaf. They stay together quite well once rolled, and if they do start to unroll, they can be easily tucked back together. Repeat this with the remaining filling and cabbage leaves. Place the rack in the bottom of the pressure cooker. Pour in 1 c water. Place 7 – 8 cabbage rolls on the rack. Cover rolls with about 1/3 of the sauce. Add a second layer of rolls to the pressure cooker, alternating the direction of the second layer. Pour the remaining sauce over the top of the rolls. After adding the last bit of sauce, take a plastic spatula and gently go around the outer edge of the rolls to allow some of the sauce to drip down around the rolls. Make sure not to overfill the pressure cooker. It’s easy enough to cook these in 2 batches, if necessary. Lock the lid in place, choose High pressure and set 18 min cooking time. When the beep sounds, turn off the pressure cooker, unplug it, wait for 15 min then use Quick Pressure to release any remaining steam. Gently remove the cabbage rolls from the pressure cooker to a platter. Select “Sauté” and bring the sauce to a boil. In a small bowl, whisk together cornstarch and cold water until smooth and the cornstarch is dissolved. Stir the cornstarch mix into the sauce and cook until thickened, stirring constantly. Serve the sauce over the cabbage rolls. Makes about 15 rolls. Note: You can substitute all ground beef for the pork if you prefer.


2 tablespoon butter
1 cup finely chopped onion
3 cloves garlic, minced, then “pasted”
2 14 1/2 oz cans diced tomatoes with their juice
1 8 oz can tomato sauce
1/4 c white vinegar
2 t low sodium instant beef bouillon
1/2 t garlic powder
1 t onion powder
1/2 t Worcestershire black pepper or freshly ground black pepper
3 – 4 dashes Worcestershire sauce
1 T cornstarch
2 T cold water
chopped fresh parsley for garnish

Melt butter in a large saucepan. Add onion and cook over medium heat, stirring occasionally, until the onions start to turn light golden brown. Add garlic and cook, stirring for 1 min. Stir in tomatoes, tomato sauce, vinegar, bouillon, garlic powder, onion powder, Worcestershire (or black) pepper and Worcestershire sauce. Mix well, taste and adjust the seasoning. Remove from the heat. Stir in some of the chopped cooked cabbage. Set the sauce aside.


Pressure Cooker Cola Braised Beef Short Ribs (chowhound)

2 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
4 to 5 pounds English-cut beef short ribs, cut crosswise into 2-1/2-inch-long pieces
2 tablespoons olive oil
6 medium garlic cloves, peeled and smashed
1/2 medium yellow onion, small dice
2 cups cola (not diet), such as Coca-Cola
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons water

Combine salt, paprika, black pepper, cayenne and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside. Heat oil in a 6 quart pressure cooker on saute  until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, about 6 min. Transfer to a large plate and repeat with the remaining ribs. Add garlic and onion and cook, stirring occasionally until softened, about 4 min. Add cola, soy sauce and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker. Return ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Bring the cooker to high pressure and cook for 30 min. Meanwhile, set a strainer over a large bowl; set aside. Allow the pressure to come down naturally for 15 min. Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam). Transfer ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the pressure cooker (alternatively you can use a fat separator). Turn to Saute and bring the mix to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mi to the pressure cooker. Cook, whisking constantly, until the sauce is glossy and thickened, about 30 seconds (add more cornstarch mix as necessary if you want a thicker sauce). Add reserved ribs and turn to coat them in the sauce. Serve immediately.