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Chicken Stock -Instant Pot

2/22/2021

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​Makes 10 cups
4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. *chicken parts w/joints will provide the most collagen to your stock
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns 
1 teaspoon vinegar or lemon juice
  1. Place the chicken parts, vegetables, herbs, and salt and pepper into a 6-quart Instant Pot and cover with 10 cups water. 
  1. Lock the lid in its place and turn the release valve to SEALING position. Press SOUP/Broth button and adjust the time to 40 minutes. 

  2. When the cooking is finished, allow the pressure drop naturally before opening (or wait 20 minutes before releasing it manually).

  3. Strain the stock into a large pot or bowl. Use right away or let the stock cool to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze.  Once refrigerated, your collagen stock will be very thick. Your stock can be refrigerated for up to 3 days or frozen for one year.
* If using whole chicken, once cooked, remove the meat and save to make salad or add to prepared soup.


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Mexican-Style Chicken with Red Salsa by Urvashi Pitre

1/13/2021

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This is an easy and delicious Instant Pot recipe. My favorite Instant Pot recipes are from Urvashi Pitre. Here website is twosleevers.com. Go there and you will find many more great recipes.
4-6 servings
2 pounds chicken thighs boneless, skinless cut into bite sizes
1.5 tablespoons ground cumin
1.5 tablespoons chile powder (NOT cayenne)
1 tablespoon salt
2 tablespoons oil- olive, coconut, or avocado
14 ounces diced canned tomatoes
5 ounces can tomato paste
1 small onion chopped
3 cloves garlic
2 ounces canned/pickled jalapenos
 
  1. Turn your Instant Pot or Pressure cooker onto Sauté.
  2. While it heats, coat the chicken with the cumin, chile, and salt.
  3. Pour the oil into the pressure cooker once it is hot, add the coated chicken pieces.
  4. You are doing this step to get the spices to "bloom" a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
  5. Add everything else into the pressure cooker and close.
  6. Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
  7. Use two forks to shred the chicken a bit more if you're serving as tacos, or eat over rice.
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French Garlic Chicken-Instant Pot

12/8/2020

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Recipe by Urvashi Pitre twosleevers.com


For the Marinade
2 teaspoons Herbes de Provence or dried tarragon
2 tablespoon Olive oil
1 tablespoon prepared Dijon Mustard
1 tablespoon Bragg Organic Apple Cider 
1/2 teaspoon Salt
1 teaspoon Pepper
1 tablespoon minced Garlic
1 pound chicken thighs boneless, skinless
 
For Cooking
2 tablespoons Butter
8 cloves chopped Garlic
1/4 cup water
1/4 cup Cream
 
  1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
  2. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
  3. When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes.
  4. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. 
  5. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. 
  6. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.  
  7. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. 
  8. As soon as the sauce thickens, pour it onto the chicken thighs and serve.

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Cherry Chocolate Bread Pudding-Instant Pot

12/8/2020

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Serves 6
1 1/2 cups water
1 Tablespoon butter, softened
3 eggs, beaten
½ cup sugar
1 ½ cups half- and- half or whole milk 
½ teaspoon salt 
1 teaspoon vanilla extract
*4 cups bread or croissant cubes (stale bread works best. See *note below if using fresh bread) 
1/3 cup dried cranberries, cherries, or raisins
2 ounces bittersweet chocolate, chopped
 
*Note on bread: If the bread is fresh spread the cubes out on a baking sheet. Put the pan in a 325 degree oven and toast for about 10 to 12 minutes, or until dry. If your bread is already dry or stale, skip this step.

  1. Generously butter a 7-by-3-inch round baking pan or soufflé dish (1.5 quart). If you plan to remove the pudding from the pan for an attractive presentation, cut out a round of parchment paper and place it in the bottom of the buttered dish. 
  2. Place the bread cubes to a large bowl; add the dried cranberries and chopped chocolate and toss to combine. Set aside.
  3. In a medium bowl, combine the eggs, sugar, half-and-half, salt, and vanilla. Whisk until blended.
  4. Pour the egg mixture over the bread cubes and stir gently until the bread cubes are well-coated. Spoon the bread mixture into the prepared baking pan.
  5. Pour 1 1/2 cups of water into a 6-quart Instant Pot.
  6. Butter a 10 or 12-inch sheet of foil. Cover the pan of bread pudding tightly with the foil (buttered side-down). Place the pan in a baking sling or on the steaming rack. Carefully lower the pan and sling or rack into the pot.
  7. Lock the lid in place and set the steam vent to the sealing position. Choose the manual setting (or pressure cook button), high pressure, and set the time for 44 minutes. When the time is up, let the pressure release naturally for 10 minutes.
  8. Release the remaining pressure and remove the lid. Remove the bread pudding to a rack. Let the pudding stand for about 5 minutes. Remove the foil.
  9. If desired, when the bread pudding is cool enough to handle, run a knife around the side of the pan and carefully remove it to a serving plate. Alternatively, spoon the warm pudding into bowls.
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Instant Pot Pot-in-Pot Rice and Peas with Eggs

10/26/2020

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Serves 4-6
 
1 cup basmati rice
2 cups frozen peas
3 large eggs
½ cup fresh herbs, chopped (any combination of-parsley, cilantro, dill, mint, lovage)
4 tablespoons unsalted butter
Kosher salt and fresh ground pepper, to taste











  1. Place a trivet and 1 cup of water into the inner pot of a 6-quart electric pressure cooker. You can also use an 8-quart. 
  2. Place the rice and 1 cup of water in an oven-proof container and cover with a lid
     or foil. Place the covered container onto the trivet.
  3. Place the frozen peas into a separate oven-proof container and cover with a lid or foil. No added 
    water is necessary.  Place this container on top of the rice container.
  4. Place the three eggs at the level of the peas. 
  5. Close the instant pot, seal the valve, and cook at high pressure for 5 minutes. Release the pressure naturally for 5 minutes, and then release all remaining pressure using Quick Release and 
    remove the cover.
  6. Place the eggs in an ice bath for 5 minutes. Remove the shells and quarter each egg.
  7. Combine the rice, peas, herbs, and butter in a large bowl. Let the butter melt and stir the ingredients 
    gently. Place the egg slices on top to garnish. 
 
Add Veggies:
Dice red peppers, broccoli, asparagus, and 
marinated artichokes are all delicious additions.
 
Serve Cold:
You can serve this salad cold with your favorite vinaigrette. 

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Now and Later Butter Chicken by Urvashi Pitri

10/21/2020

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This instant pot recipe is from one of my favorite recipe authors. Explore Urvashi Pitri's website twosleevers.com and cookbooks to find recipes that are easy and always delicious. 
 
Serves 4
1 14- ounce can diced tomatoes
5-6 cloves garlic
1-2 teaspoons minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
*1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

  1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
  2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
  3. Open up the pot and remove the chicken carefully and set aside.
  4. Blend together all the ingredients, preferably using an immersion blender
  5. Let the sauce cool just before adding the cut up butter, cream, cilantro, and garam masala and stir until well incorporated. Adding the butter and cream into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
  6. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
  7. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
  8. Serve over rice, or zucchini noodles
    meld together and there you go. Add some fresh cilantro on top.
 
*double the amount of chicken if you want because there is plenty of sauce for a double batch! 
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