INSTANT CHAI RECIPES

Name: Instant Dutch Oven - Ratatouille
Prep time: 15 min
Cook time: 40 min
Yield: 6-8 servings
Cuisine: French
Ingredients: 1 Eggplant (medium diced into 1” pieces); 4 White Zucchini (small, medium diced); 8 Shishito Peppers (halved lengthwise, deseeded and sliced thick); 1 Onion (large, medium diced); 3 Garlic Cloves (minced); 12 1/3 oz Tomatoes (ripe, medium diced, or canned diced tomatoes); 3 Fresh Thyme Sprig (minced); 1/3 cups Fresh Basil (chiffonade); 4 tbsp Olive Oil; 1 tbsp Salt; 1/2 tsp Black Pepper

INSTANT DUTCH OVEN – RATATOUILLE – INSTANT POT RECIPES

Instant Dutch Oven – Ratatouille – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

1 Eggplant (medium diced into 1” pieces)
4 White Zucchini (small, medium diced)
8 Shishito Peppers (halved lengthwise, deseeded and sliced thick)
1 Onion (large, medium diced)
3 Garlic Cloves (minced)
12 1/3 oz Tomatoes (ripe, medium diced, or canned diced tomatoes)
3 Fresh Thyme Sprig (minced)
1/3 cups Fresh Basil (chiffonade)
4 tbsp Olive Oil
1 tbsp Salt
1/2 tsp Black Pepper

Steps:

Select SEAR/SAUTE and set the time to 30 minutes. Press START
Add 2 tbsp of oil in the cooking vessel.
When the vessel is hot, add zucchini and brown by stirring occasionally.
Add eggplants and shishito peppers and sauté until they are soft.
Take vegetables out.
Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
Press CANCEL.
Close the lid.
Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
When cooking time is complete, let it rest for 10 minutes, uncovered.
Stir in basil before serving.

INSTANT DUTCH OVEN – CHINESE BBQ RIBS – INSTANT POT RECIPES

Instant Dutch Oven – Chinese BBQ Ribs – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 2 hours

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

2 1/2 lbs Spare ribs (trimmed and cut into individual ribs - 2 racks)
1 ginger (6-inch piece, peeled, and sliced thin)
8 garlic cloves (peeled)
1 cup honey
3/4 cup Hoisin Sauce
3/4 cup soy sauce
1/2 cup Chinese rice wine (or Dry Sherry)
2 tsp five spice powder
1 tsp red food coloring (optional)
1 tsp ground white pepper
1 tbsp pure sesame oil

Steps:

Pulse ginger and garlic in a food processor until finely chopped, 10 to 12 pulses, scrape down the sides of the bowl as needed.
Transfer ginger-garlic mixture to the Cooking Vessel.
Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring (if using) and pepper into the Cooking Vessel. Whisk until combined.
Add the ribs and toss to coat (ribs will not be fully submerged).
Select BRAISE. Set time to 1 hour 30 minutes with the knob. Press START. Stir occasionally.   
Once the food cooking cycle is done, open the lid. Using tongs, transfer ribs to a large bowl. Strain braising liquid through a fine-mesh strainer set over a large container, press on the solids to extract as much liquid as possible. Let cooking liquid settle for 10 minutes. Using a wide shallow spoon to skim excess fat from the surface of the liquid.
Clean the Cooking Vessel.
Place the Cooking Vessel back to the Base. Return the braising liquid to the Cooking Vessel. Add the sesame oil and the ribs. Select SEAR/SAUTE and set the time to 30 minutes. Press START. Bring to a boil and cook until the sauce becomes syrupy and reduces to 2 ½ cups, this will take about 12 to 15 minutes. Rotate the ribs from the bottom to the top and make sure all the ribs are coated with the sauce while cooking. Press CANCEL.
Transfer ribs to serving platter. Serve.

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