PASTA POT WITH STRAINER RECIPES

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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Total Time 10 minutes

Number Of Ingredients 10

4 pounds meaty beef stock bones (with lots of marrow and knuckle bones)
1 pound stew meat  and/or beef scraps (cut into 2-inch chunks, chuck or flank steak)
1 tbsp olive oil
1 medium onions (quartered)
1 large carrots (cut into 1 to 2-inch chunks)
1 large celery rib (cut into 1-inch segments or handful celery tops)
3 garlic cloves (unpeeled, smashed)
handful fresh parsley (including stems and leaves)
2 bay leaves
8-10 peppercorns

Steps:

  • Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
  • Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
  • When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
  • Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
  • Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
  • Close the lid. Select-SLOW COOK and set the time to 12 hours. Press START.
  • From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
  • Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
  • Once the cooking cycle is complete, open the lid.
  • Strain the beef stock through strainer.
  • Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.

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

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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