TRI COLORED CARROTS 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 – ALMOND RICE PILAF – INSTANT POT RECIPES



Instant Dutch Oven – Almond Rice Pilaf – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Total Time 1 hours

Yield 6-8 servings

Number Of Ingredients 9

1 1/2 cup long grain white rice (soaked, rinsed and drained)
1 1/2 tbsp butter (unsalted)
1 tbsp olive oil
3 1/2 oz Blanched whole almonds (without skin, unsalted)
2 cups chicken broth (no salt added)
1 1/2 tbsp Dried currants
1/4 cup fresh dill (minced)
3 cups Water (hot)
1 tbsp salt

Steps:

  • Soak rice with 2.5 cups of hot water for at least 1 hour. Then rinse well and drain.
  • Soak currants with the remaining 1/2 cup hot water for 1 hour. Then drain.
  • Select Sear/Sauté and set time to 15 minutes. Press START
  • With the Add Food sign, add almonds and brown for 2-3 minutes by stirring once or twice until nice golden-brown spots form in the middle of the nuts. Avoid stirring often.
  • Add butter and olive oil. Stir.
  • Add rice and sauté until transparent for around 3 minutes.
  • Add currants, salt and chicken broth. Stir. When the chicken stock starts boiling, close the lid. Press CANCEL.
  • Select Manual Mode 1 and set the temperature to 203°F and set the time to 50 minutes.
  • When cooking time is complete, let pilaf rest for 10 minutes (optional).
  • Remove the lid and add chopped dill to rice. Gently fluff to combine. Season to taste with salt and pepper.

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