INSTA POT STICKY PORK LETTUCE WRAPS

INSTA POT STICKY PORK LETTUCE WRAPS

PICKLED ONIONS
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
FRESH ground sea salt, to taste
1 pinch of red pepper flakes
1 small red onion, halved and sliced thin

• Bring the water, vinegar, sugar, salt and pepper flakes to a boil in a small saucepan.
• Place onions in a tempered bowl.
• Pour vinegar mixture over onions and toss gently.
• Cover and refrigerate until ready to use.

PORK AND SAUCE
1/2 cup PACKED brown sugar
1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH ground ginger
2-3 cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 3-4 pieces
2 tablespoons avocado oil
2/3 cup homemade chicken broth
1/4 cup Hoisin sauce
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons sweet chili sauce
1-2 tablespoons Sriracha
1 tablespoon cornstarch
Bibb Lettuce leaves
Toasted sesame seeds
1 bunch green onions, sliced diagonally

• Whisk together 2 tablespoons of the brown sugar, ground ginger, Chinese 5 spice,
• FRESH ginger, 1/2 of the green onions, garlic, salt and pepper in a large bowl.
• Add pork pieces, turning to coat well.
• Add the oil to the insta pot and set to saute’.
• When hot, add pork pieces and brown 2 minutes per side. Remove to a plate.
• Add broth to insta pot, scraping up the browned bits from the bottom.
• Whisk in the Hoisin sauce, vinegar, chili sauce and Sriracha.
• Return the pork to the pot.
• Place lid on and set to lock. Make sure the valve is in the sealed position. Set to pressure cook on high for 45 minutes.
• Allow pressure to release naturally for 10 minutes.
• Turn the valve to the venting position to vent any remaining pressure.
• Turn the insta pot off and remove lid.
• Remove pork to cutting board and shred.
• Set insta pot back to saute and stir in remaining brown sugar.
• In a small bowl whisk together the cornstarch and 3-4 tablespoons of the liquid from the insta pot.
• Pour cornstarch mixture into the insta pot and whisk until smooth, stirring and cooking 10 minutes until thickened.
• Season to taste.
• Return the pork pieces and stir to coat.
• Serve on lettuce leaves with pickled onions.
• Top with green onions and sesame seeds.

INSTA POT BROCCOLI CHEESE SOUP

This is a super creamy comfort food bowl of soup!  Don’t forget to add some Antique cornbread or some yummy beer bread.

INSTA POT BROCCOLI CHEESE SOUP
4 cups chopped broccoli florets
3 cups shredded cheddar cheese
2 cups heavy whipping cream
1 1/2 cups (1 large onion) diced onions
1 cup diced (2 medium) carrots
1 cup diced (2 stalks) celery
5 cloves garlic, minced
2 tablespoons salted butter
FRESH ground sea salt and black pepper, to taste
Paprika, for garnish
shredded cheddar cheese, for garnish

• Select the saute mode for medium heat.
• Add butter and stir until melted.
• Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently.
• Turn off the saute mode.
• Add chopped broccoli and 2 cups of water, and stir.
• Secure the lid and seal the vent.
• Cook for 5 minutes at high pressure, immediately followed by a manual pressure release.
• Uncover and select the saute mode.
• Add heavy cream and garlic, and stir.
• Gradually add shredded cheddar cheese, stirring in until melted and well-mixed.
• Turn off the saute mode.
• Add salt and pepper to taste.
• Serve in bowls, top with additional shredded cheddar and sprinkle with paprika for garnish.

INSTA-POT CHICKEN & DUMPLINGS

INSTA-POT CHICKEN & DUMPLINGS
DUMPLINGS
1 1/4 cups all purpose flour
1/2 cup FRESH finely chopped Parsley
1/4 cup yellow cornmeal
2 tablespoons chopped FRESH chives
1 tablespoon baking powder
FRESH ground sea salt and black pepper
3/4 cup WHOLE milk
3 tablespoons butter, melted

• Whisk the flour, cornmeal, baking powder and salt together.
• Stir in milk, butter, Parsley and chives JUST until the batter comes together.
• Set aside.

CHICKEN
2 tablespoons avocado oil
2 tablespoons butter
3 carrots, sliced thin
2 stalks celery, sliced thin
1 LARGE shallot, sliced thin
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
2 sprigs FRESH thyme, leaves only
1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into 1 inch pieces
3 1/2 cups chicken broth

• Set insta-pot to saute’.
• Add avocado oil and butter.
• When butter is melted, add carrots, celery and shallots.
• Season with salt and pepper, cooking 3-4 minutes until softened.
• Stir in flour and thyme.
• Add chicken, stirring to coat.
• Stir in chicken broth and press cancel.
• Place 12 scoops of batter evenly into pot.
• Lock lid into place. Be sure the vent is in the sealed position.
• Pressure cook for 3 minutes.
• Turn steam valve into the venting position an allow steam to release naturally for 15 minutes.
• Unlock lid and remove.
• Ladle the chicken and dumplings into bowls.

SHORT RIBS ala INSTA POT with CREAMY POLENTA

 SHORT RIBS ala INSTA POT serves 4
2 pounds bone-in short ribs
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
2 small carrots, chopped
2 large green onion, sliced
1 large stalk celery, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 cups chardonnay or merlot
14 ounce can crushed tomatoes
1 teablespoon Worcestershire sauce
1/2 cup beef broth
1-2 sprigs thyme

• Pat short ribs dry.
• GENEROUSLY season with FRESH ground salt and pepper.
• Set INSTA POT to saute’.
• Add avocado oil.
• Brown short ribs on all sides.
• Transfer short ribs to plate.
• Add carrots, celery, onions and garlic, stirring often 5-6 minutes until tender and fragrant.  Generously season with FRESH ground sea salt and black pepper.
• Arrange vegetables around edges and add tomato paste to the center, cooking a minute or two until browned.
• Add wine and simmer 10-15 minutes until reduced to about 1/4 cup.
• Stir in tomatoes, Worcestershire sauce, chicken broth and thyme.
• Return short ribs to the INSTA POT.
• Press cancel.
• Lock lid and cook on HIGH 30-35 minutes.
• Use natural release for 10 minutes.
• Remove meat from sauce.
• Discard thyme and any loose bones.
• Skim off any fat.
• Reserve 3/4 cup of vegetables.
• Use an immersion blender and puree’ remaining vegetable into sauce until smooth.
• Cut beef into large pieces or shred and return to the sauce.
• Serve over polenta.

NOTE: Original recipe called for red wine, red wine and I don’t like each other much. I substituted the chardonnay and even hubby loved it so I think this was a win-win!
POLENTA
2 cups WHOLE milk
2 tablespoons unsalted butter
1/2 teaspoon salt
scant 3/4 cup polenta (4 ounces)
1/4 cup finely grated Asiago cheese

• Bring milk, butter and salt to a boil in a sauce pan.
• Whisk in polenta.
• Cook, stirring constantly 3-4 minutes, until thick and creamy.
• Stir in cheese, adding 3-4 tablespoons of water if too thick.
• Serve short ribs and sauce over polenta.