WATER DESK RECIPES

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NEW ENGLAND BOILED DINNER – INSTANT POT RECIPES



New England Boiled Dinner – Instant Pot Recipes image

Two tips to make this perfect and fast: Cut up that corned beef so that all of it cooks evenly and fast. And don’t try to make the vegetables and beef in one go unless you want total mush. Other than that, it’s a super-simple recipe that makes tasty leftovers.

Provided by Urvashi Pitre

Prep Time 10 minutes

Cook Time 95 minutes

Yield 8 servings

Number Of Ingredients 7

1 1/2 cups Water
4 pounds corned beef (trimmed, with spice packet)
16 baby potatoes
3 cups baby carrots
2 onions (quartered)
1 head cabbage (quartered)
black pepper

Steps:

  • Pour the water into the Instant Pot. Cut the corned beef in half at its thickest part and place in the pot. Sprinkle the contents of the spice packet over the meat.
  • Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK or MANUAL and set the pot at HIGH pressure for 60 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  • Place the potatoes, carrots, and onions on top of the corned beef. Arrange the cabbage on top. Do not stir. Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK or MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  • Transfer the vegetables to half of a large serving dish. Remove the corned beef and slice. Arrange the slices on the other half of the dish. Season everything to taste with pepper and serve.

BEST BANANA BREAD – INSTANT POT RECIPES



Best Banana Bread – Instant Pot Recipes image

Everyone has a favorite banana bread recipe. This is mine. It’s a simple bread that relies on the flavor of the bananas. Mix it all easily by hand, or if you have a handheld or countertop electric mixer, use it to blend the butter and sugar

Provided by Donna-Marie Pye

Prep Time 15 minutes

Cook Time 40 minutes

Yield 1 loaf

Number Of Ingredients 10

1 1/2 cups all‑purpose flour (375 mL)
1/2 tsp salt (2 mL)
1/2 cup butter (125 mL)
1 cup granulated sugar (250 mL)
2 ripe bananas (mashed (about 3/4 cup/175 mL))
1 tsp baking soda (5 mL)
2 tbsp hot water (30 mL)
handheld or stand electric mixer (optional)
8 inch x 4 inch loaf pan (20 cm x 10 cm)
wire cooling rack

Steps:

  • Lightly grease an 8 inch by 4 inch (20 x 10 cm) loaf pan.
  • In a bowl, lightly sift together flour and salt; set aside.
  • In a separate bowl, blend together butter and sugar until light and fluffy with a spoon, or using an electric mixer if desired. Add bananas and stir until smooth.
  • In a measuring cup, dissolve baking soda in hot water; add to the banana mixture and stir until combined. Add flour mixture and gently stir by hand until mixture is just combined. Spoon mixture into prepared pan, smoothing out the top.
  • Place the drip pan or cooking tray in the bottom rack position (not the very bottom of the cooking chamber, where the drip pan usually goes), turned upside down so that the loaf pan will have a flat place to sit on. Using the display panel, select Bake, set Temperature to 325°F (160°C) and set  Time to 40 minutes. Preheat Vortex until the display indicates Add Food.
  • Bake until banana bread is golden brown and a tester inserted in center comes out clean. Let pan cool on wire rack for 15 minutes. Run knife around edge; turn out loaf and let cool on wire rack.

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