This winter I have been making use of our multi-function electric pressure cooker, or as it is more often referred to, an Instant Pot.
I have discovered that I like the texture of the meat cooked in the pot. It is tender and flavourful and doesn’t taste like boiled meat, which I find is often the result from long stovetop cooking.
Remember to carefully read the instruction manual that came with your Instant Pot, both for use and cleaning.
Read Also
Restaurant blends zero waste, ancient farming
A Mexico City restaurant has become a draw for its zero-waste kitchen, which means that every scrap of food and leftovers is reused for other purposes.
In an Instant Pot, the food is cooked under pressure, and a pressure valve seals when the desired pressure is reached. There will also be a pressure release valve that must be set at the sealed position prior to cooking.
This valve can also be turned to release the steam quickly after the desired cooking time. Doing this is called “quick release”.
Allowing the pot to cool naturally until all of the steam is released and the pressure valve has returned to the unsealed position is referred to as “natural release.”
The slow release of pressure allows the food to cook a little longer under pressure. It is essential that the lid seal and the pressure valve seals be carefully cleaned after each use and inspected for damage.
Pork chops and mushroom sauce
One of our favourite meals through the years has been pork chops with mushroom sauce, either cooked in a frying pan on the stove or as a casserole in the oven.
The original recipe from my mom used canned mushroom soup. I prefer to use fresh mushrooms, onions and sour cream to make the sauce.
Recently, I made this recipe in an electric pressure cooker (Instant Pot), with great results. The pork chops were tender and flavourful.
Serves four to six.
- 6 boneless pork loin centre or rib chops, about 1 inch/2 cm thick
- 1/4 c. all-purpose flour 60 mL
- 1/4 tsp. salt 1 mL
- 1/4 tsp. ground black pepper 1 mL
- 3 tbsp. butter 45 mL
- 12 white mushrooms, sliced, about 3 c./750 mL
- 1/2 onion sliced
- 2 cloves garlic, minced
- 3/4 c. low-sodium chicken broth 175 mL
- 1 tsp. Worcestershire sauce 5 mL
- 1 tbsp. balsamic vinegar 15 mL
- 1/4 c. sour cream 60 mL
- 1/4 c. water 60 mL
- 4 c. baby spinach 1 L
- 1 tbsp. butter 15 mL
- 1 tbsp. water 15 mL
Combine flour, salt and pepper together. Dredge or coat the pork chops with the flour seasoning mixture. Retain leftover flour for later.
Set the Instant Pot to “sauté” function and heat one tablespoon of butter. When butter is bubbling, add pork chops in a single layer, working in batches if necessary, and adding more butter as needed. Cook until lightly browned, about three minutes. Turn to brown second side. Don’t overcook. Remove to a plate.
Once all pork chops have been removed, add one tablespoon butter, and when melted, add mushrooms and onions. Cook until softened, about four minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth and use a wooden spoon to scrape up any browned bits on bottom of pan.
Stir in sour cream, Worcestershire sauce and balsamic vinegar and return pork chops to pan.
Lock the Instant Pot lid and set to “meat or manual” cycle on high for 15 minutes. When time is completed, follow the manufacturer’s guide for quick release of steam. Make sure the steam has been released before unlocking and removing lid. Let pork chops sit in sauce, uncovered, for 10 minutes.
Remove pork chops to a warm plate and keep warm.
Set pot to “sauté” function, add remaining flour to a 1/4 cup of water and mix well. Slowly add flour mixture to mushroom sauce in pan, stirring constantly to prevent lumps. Heat until sauce has thickened.
Place a tablespoon of butter and water in a frying pan. When steaming, add spinach and cover, cook just until wilted. Serve immediately with pork chops and sauce, egg noodles and fresh vegetables.
The chops could be served with mashed or roasted potatoes or potato perigees.
Another option is to stir baby spinach into the sauce just before serving, letting spinach wilt slightly.
Instant Pot beef stew
This beef stew is easy, quick and delicious. The meat is tender but does not fall apart. The stew also freezes well for a quick meal later.
It serves four to six.
- 1 tbsp. butter 15 mL
- 1 lb. stew beef, cut into 1-inch cubes, 2 1/2 – 3 c./625 – 750 mL 500 g
- 1/4 c. flour 60 mL
- 1/4 tsp. pepper 1 mL
- 1/4 tsp. salt 1 mL
- 4 potatoes*, cubed, about 3 c./750 mL (use Yukon Gold or red potatoes)
- 1 1/2 c. mushrooms, quartered 375 mL
- 1/2 small turnip, cubed, 1 c./250 mL
- 1 c. celery and leaves chopped 250 mL
- 1 onion, cut into chunks
- 2 carrots, cut into 1/2-inch-thick slices, 1 c./250 mL
- 2 cloves garlic, minced
- 4 c. beef broth 946 mL
- 1 tbsp. Worcestershire sauce 15 mL
- 1 tbsp. tomato paste 15 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. ground black pepper 1 mL
- 1/2 tsp. Herbes de Provence 2 mL
- 1/4 c. water 60 mL
- 1 c. frozen peas 250 mL
- 1 c. frozen corn 250 mL
Turn on a multi-function electric pressure cooker and select the “sauté” setting. Melt butter in pot.
Combine flour, salt and pepper together in a plastic bag. Add half of the meat and shake to coat. Lift meat out, shaking off extra flour, place in hot butter and brown on all sides. Remove browned meat to a plate and repeat flouring and browning the remaining meat. Save leftover flour for later.
Return browned beef cubes to pot. Add potatoes, mushrooms, turnip, celery, onion, carrots, garlic and beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper and Herbes de Provence.
Close and lock the lid. Select “soup/stew” setting and allow the pressure to release naturally as the pot cools.
Unlock and remove the lid.
Combine remaining flour with 1/4 cup water and stir slowly into the hot stew to thicken the liquid.
Place frozen corn in a microwaveable bowl and microwave two minutes. Add frozen peas and microwave a minute or until the vegetables are hot. Add to stew, stir to combine.
Serve with buns, bread or biscuits.
Adapted from allrecipes.com.
Instant Pot chicken noodle soup
This is a traditional hot and hearty chicken soup that is wonderful on a cool spring day.
Serves six to eight.
- 1 1/2 c. carrots, peeled and diced (3 medium) 375 mL
- 1 1/2 c. celery, diced (2 large stalks) 375 mL
- 1 c. yellow onion, chopped (1 small) 250 mL
- 1 tsp. garlic, minced (2 cloves) 5 mL
- 8 c. low-sodium chicken broth 2 L
- 1 tsp. dried sage 5 mL
- 1 bay leaf
- 1 tsp. salt 5 mL
- 1/4 tsp. freshly ground black pepper 1 mL
- 2 1/2 lbs. bone-in, skin-on chicken thighs (use boneless, skinless chicken breasts, cubed and brown lightly in canola oil)
- 3 c. wide egg noodles, or angel hair noodles or fine traditional soup egg pasta noodles, about 250 g 750 mL
- 1/4 c. chopped fresh parsley 60 mL
- 1/4 tsp. cayenne pepper, optional 1 mL
- 1 tbsp. canola oil 15 mL
Select the “sauté” setting on the Instant Pot and add chicken thighs. Turn to brown skin. Remove to a plate, leaving fat in the pan.
Add carrots, celery and onions and sauté two minutes. Add garlic and sauté one minute longer.
Add broth, sage, bay leaf and season with salt and pepper. Press “cancel” on Instant Pot to turn off “sauté” mode.
Remove skin and bones from chicken and place in a sauce pan with water to cover. Simmer 10 minutes and then strain to remove bones. Place broth in freezer to solidify fat. Cut chicken into cubes and add to broth.
Cover and close lid, making sure vent on the lid is set to “sealing” position. Select “soup/stew” or “manual” and set to 10 minutes.
Let pressure come down naturally for 10 minutes and then carefully use the quick release method to release any remaining pressure.
Press “cancel” on the Instant Pot and then press “sauté.”
Remove broth from freezer, skim off solidified fat and add broth to soup.
Add noodles and let cook, uncovered, until they are tender, about five to six minutes.
Stir in parsley and cayenne pepper and serve hot.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
