Boiled Eggs Instant Pot

Boiled Eggs Instant Pot 

1 cup water 

Eggs 

Place rack in instant pot. Add 1 cup water and place eggs on rack. Seal pressure cooker.  Set pressure cook time to 5 minutes. It will take approximately 5 minutes to come to pressure. 

After cook time has elapsed, let pressure cooker natural release for 5 minutes. Once 5 minutes have elapsed, release any remaining pressure. 

Carefully remove eggs from pressure cooker and place in ice bath for 5 minutes. 

To peel, tap egg on paper towel lined counter and roll. Shell will easily separate from egg. 

Use for egg salad, devilled eggs, in salad or enjoy salted. 

Adjust cooking time for desired outcome below: 

Hard boiled - 5 minutes 

Medium boiled - 4 minutes 

Soft boiled - 3 minutes 

Three Cheese Risotto

Three Cheese Risotto

1 tbsp olive oil

1/2 cup onion, chopped

1/2 tsp salt 

1/4 tsp pepper 

3 cups chicken stock 

1 tsp garlic, minced 

1/2 lb Arborio rice 

1/2 tbsp butter 

1/4 cup heavy cream 

1/2 cup grated Parmesan, Romano, Asiago cheese blend 

1 tbsp chopped chives

In a large sautée pan, over medium heat add olive oil. Once the oil is hot, add the onion, season with salt and pepper & sautée for approximately 3 minutes or until the onions are soft. 

Add the stock and garlic & bring to a boil.  Reduce heat to medium and simmer for 6 minutes. 

Add the rice and simmer for 18 minutes, stirring frequently until mixture is creamy and bubbly. 

Add butter, cream, cheese blend, and chives. Reseason with salt and pepper. 

Simmer for an additional 2 minutes and serve immediately. 

Baked Maple Chicken Thighs

Baked Maple Chicken Thighs

12 chicken thighs, boneless and skinless 

2 tbsp olive oil 

1 tsp sesame oil

2 tsp kosher salt 

1/2 tsp pepper 

2 tbsp maple syrup

2 tbsp apple cider vinegar

3 cloves garlic, minced 

2 tbsp fresh parsley 

Preheat oven to 425 degrees. 

Place chicken thighs in a large bowl. Add oils, salt, pepper, maple syrup, apple cider vinegar, garlic and half of the parsley.  Mix well and let sit at room temperature for 30 minutes. 

Mix again and transfer the chicken thighs to a 9 X 13 baking dish. 

Bake for 20 minutes or until the thighs reach and internal temperature of 150 - 155 degrees.  Move the baking rack closer to the top and place baking dish on rack and turn on the broiler to high. Broil for a few minutes, watching closely until slightly browned. 

Remove thighs from the oven, baste with pan juices, cover and let rest for approximately 5 minutes. Sprinkle with remaining parsley and serve.  

Rice Pudding Instant Pot

Rice Pudding Instant Pot

2 cups milk

1 1/4 cups cold water 

1 cup long grain rice 

1 cup raisins

1 tsp vanilla 

1/2 tsp salt 

Mix all ingrediants in instant pot. Close lid, seal to vent and select porridge for 20 minutes. It will take approximately 10 minutes to come to full pressure. Once finished, do a quick release and remove lid. 

Add 1 can sweetened milk and mix thoroughly. 

To serve top, spoon into a bowl, add heavy cream & sprinkle with cinnamon to taste. 

Beef Rib Roast

Beef Rib Roast

2 kg beef rib roast

Vegetable oil

Butter 

Fresh thyme sprigs

Season salt 

Heat oil and butter in an oven proof/cast iron skillet over medium high heat - 3.5 on my stove.  Add fresh thyme sprigs. 

Sprinkle roast with season salt and sear 5 minutes on each side and then edges until browned. Spoon butter over top of second side to keep it moist. Once an internal temperature of 100 degrees is achieved, place in a 400 degree oven for 10 minutes. 

Remove to cutting board and allow to rest for 10 minutes before serving. 

* 1 kg roast - sear for 2.5 minutes per side and cook in the oven for 6 minutes. 

Shredded Corn Beef Brisket Instant Pot

Shredded Corned Beef Brisket Instant Pot 

3.5 - 4 lb corned beef brisket 

1 large onion

5 garlic cloves 

4 cups beef broth 

1 tsp mustard seeds 

1 tsp peppercorns 

4 whole cloves 

1 tsp allspice berries 

1 tsp coriander seeds

1 tsp crushed red pepper flakes 

2 bay leaves 

1 1/2 tbsp spicy or gourmet mustard 

Quarter onion and spread in instant pot. Add garlic cloves and spices. Place brisket on top of onions, fat cap up. Add beef stock. Close lid, making sure it is latched and turn valve to seal. 

Set meat/stew setting to 75 minutes. It will take approximately 20 minutes to come to full pressure. 

Once time is up, allow a natural release for 30 minutes, open valve and quick release to release the remaining pressure until the pin drops.  

Remove brisket and place on baking sheet lined with foil, fat cap up. Set oven to broil, rub top and sides of of brisket with the mustard and place in the oven and let it carmelize until browned for a couple of minutes. 

Remove from oven and slice/shred brisket and place in a casserole dish. Strain the cooking juice to remove onions, garlic and bay leafs and add to the corned beef in the casserole. Cover and warm in a 350 degree oven and serve in a toasted bun. 

Pan Seared Pork Chops

Pan Seared Pork Chops 

4 - 1" thick pork chops

1 tbsp season salt 

1 tbsp Montreal steak spice

4 tbsp butter 

Heat large skillet on medium high heat and add butter. 

Season pork chops on both sides with season salt and Montreal steak spice to taste. 

Place pork chops in the skillet and cook approximately 4 minutes per side or until the internal temperature reaches 145 degrees. 

Remove from skillet and rest 5 minutes before serving.