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This is not really a super sweet Dessert, but it is so nice and fluffy like the Clouds. Serve with a little spoonful of Raspberry, Strawberry or Blueberry jam, or even your favorite fresh fruit. You can add more Sugar to the Recipe, but we always had it with a teaspoon of homemade Strawberry Jam. Dad got to have homemade Raspberry ?, and we loved it warm. It makes quite a bit so I often cut it in half…it doesn’t hurt to use 2 eggs instead of 1 1/2.
Note : The hot Pudding pasteurizes the Egg Whites.
3 Egg Whites. 3 Egg Yolks 1/2 c Tbsp granulated Sugar. (Or 1/4 Monkfruit/ Erythritol Blend) 1/2 c Minute Tapioca. (Or 1/2 c dry small Pearl tapioca soaked overnight.) 4 cups Whole Milk (sometimes I put some evaporated milk in with it). 1/4 tsp Salt. 2 tsp Real Vanilla.
Separate Egg Yolks from Whites and reserve the Whites in medium Bowl. Beat Yolks until the color of a Lemon Rind, add 1/4 c Milk, add the Sugar and Salt, stir and add the rest of the Milk.
Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.
Beat Egg Whites quickly until they stand up stiff and are almost dry. Pour hot Pudding slowly over Egg Whites as you fold them in. Let stand for 20 minutes and then fold in gently again. Starting the spoon from the bottom of the Bowl as sometimes the Tapioca starts to seperate from the Egg Whites. Do not over mix at anytime. Let cool. Place in Refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired. serve with a dollop of jam or Whipped Cream. …or pour a little Cream on it.
************************************************************ For the Instant Pot Version
This has been modified and cut in half. Serves 4 2 Eggs separated 1/4 c Sugar or Monkfruit/Erythritol Blend. 1/4 slightly rounded c Minute Tapioca. (Or 1/4 c Pearl Tapioca soaked overnight) 1 1/2 c Heavy Cream. (If it’s Costco’s really thick cream allow for 5 min more to cook). 1/2 c whole Milk (save out and heat up till bubbly, separately when pudding is done) 1/8 tsp Salt. 1 tsp Real Vanilla
Use part Heavy Cream and Milk but save the 1/2 c Milk out until after the Pudding is cooked. Add recommended amount of water in the bottom of the liner Pot, add trivet. Then, EXCEPT for the Milk, add all other ingredients into a stainless steel Bowl and stir really well. Let the mixture set for 5 min to get a start on the Tapioca swelling. Put the Bowl onto the trivet and close the pot up. Turn the time to 10 min and allow for 10 min NPR. Use this time to heat the Milk in a microwave or sauce Pan. Heat til bubbly but not boiling. QR the rest of the pressure out of the Pot. Open the lid, pour the Hot Milk into the Pudding mixture and using a whisk, carefully push the tip of it into the Tapioca on the bottom of the bowl to loosen it up because it will have settled. Gently stir it all into the Milk and Cream….it will thicken as it is stirred in. The Pudding can be dished up into Bowls and refrigerated at this point, OR you can finish it up by beating the room temp Egg Whites to stiff Peaks and then pour the Pudding, a little at a time over the beaten Whites. Serve into individual bowls or refrigerate in the Bowl.
I highly recommend getting one of these Copper Mixing Bowls for whipping Egg Whites and whipping Cream Cream. Don’t let it set in the copper bowl…(it will flavor it copper.)
It happens this fast! 2-3 min. Use room temp egg whites.
Pour a little of the hot pudding over the Whites.Gently fold it inFinish folding the rest of the Pudding into the whites, leaving some tufts of whites.Immediately transfer it out of the Copper Bowl.This is after setting in the Refrigerator Overnight.
This picture is of the Eggs that were cooked in the Shell.this pic is of eggs made in the little egg cookers
Preheat your Water Bath to 147° For large eggs. 146° for smaller.
Serves 2 You will have Extra sauce …Enough for 3 servings
3 Gallon sized Zip lock type Baggies. 4 Eggs. Room Temp. 1/2 lb Thinly sliced Ham. 2 English Muffins. (Ciabatta can work too) Butter for the Muffins
**********. For the Hollandaise Sauce: *Note for a much lighter eggless version of a creamy lemon sauce with far Less Butter consider this one.Lemon Sauce for white Fish….Creamy & light .. Simple EXCEPT USE 1/2 Tbsp Corn Starch and 1 1/2 Tbsp Flour rather than what is listed in the Recipe.
5 Egg Yolks (AA Large). 10 Tbsp+ 1 tsp. Salted Butter (Melted….not necessary but makes it faster) 3 Tbsp water. 1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if you don’t have quite enough). Pinch Salt. Dash Pepper. A couple Dashes of Hot sauce
Start the Water off by using very HOT tap water. Not hotter than 147° though. Fill your vessel with water for the Sous Vide Bath. If you turn on the Sauté feature for 2 min, then off and then on to Sous Vide, it will help to heat the cook plate on the bottom and heat up the pot, making the pot come to temp faster If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp.
For the Hollandaise Sauce: Pour all Sauce ingredients into a gallon sized Zip lock Baggie.
Put the sliced Ham into another Baggie, and the Eggs can be cracked into seperate baggies so that you can actually see when they are done, or they can go in whole into a seperate basket to hold them or they can just go loose in the Water Bath. If you have those little “as seen on tv” Egg cookers, (see pics) you can use those it they seem to take a little longer longer to cook… (the whole time.) After the water comes to 147° Sometimes I quicken the process by turning the pot to Sauté for a couple min but…use a digital and stop at 145° Then turn on to Sous vide…keep a close eye on it) Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggies into the Water Bath. One at a time, using this displacement method, lower all 3 of the Baggies, into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. It is ok to float a little with the ham but try to submerge the sauce..Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place. Set a timer for 1 1/2 hours. Walk away for about an hour and a half, and when your ready, close to the two hours, you can toast the muffing in a toaster but this is how I do it. I Butter the English Muffins and put them on the griddle for a couple min to heat up well, not toast hard, or use a cookie sheet and then into a Toaster Oven, or under a Broiler until the muffins slightly toasted. Watch careful so they don’t burn. Preheat your plates under hot tap water or in a warm not hot oven .
Check the Eggs for doneness. (I had an issue one time with the in Shell Eggs, not quite done, so I put a bowl of Hot water in the microwave for a minute or so until the water temp was 160° or a little higher, I cracked Each Egg into a seperate baggie and put the Baggies into that bowl of hotter water just until I could see that they were done.) . …Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath. Get your Muffins out and onto the Plates. Add the Ham slices evenly. Move the ham around making a hole in the middle of the Ham so that it will hold the Egg. Get the Eggs out and do this over the sink or bowl..break the Egg open over a slotted Spoon to let excess liquid drain. Carefully put one egg per Muffin half, then take the Hollandaise out again and spoon or pour over the Eggs. Serve up!
Garnish with parsley on the side and Lemon Wedge.
This is an old picture, to show how the eggs, in shells can go into the basket. AThe sauce will look like this. Don’t panic…squish it up. Get the kids, theylll love it. Mix well.Squish the bag well to mix the sauce up. It looks like this.I use a Spoon to go around the inside and to pour this out carefully onto the Ham.They may not all look like this .Oops. I’ll take that one. Below collage is a different Batch using a Light Lemon Sauce Lemon Sauce for white Fish….Creamy & light .. Simple
Similar to its Cousin “Chicken” French Onion Soup, the sweetness of the Onions and Chicken Broth set this apart from the It’s other delicious Cousin “Beef” French Onion Soup. Makes enough for 5- 6 servings. Takes about an hour start to finish. including Prep. Also, check out my other French Onion Recipes French Onion Soup IP and Sirloin Tri Tip Roast for French Dip. French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro. French Dip Sandwiches. Roast….Sirloin Tip IP and French Dip Sandwiches If you have the Air fryer lids to any of the Instant Pots, you are going to love using it with this recipe PRIOR to using the pressure cooking lid. Also, if you have any Pork Broth from drippings, then use that, but if not then use Chicken Broth, or a combination of 3/4 Chicken and 1/4 Beef Broth.
Another way to serve this is French Dip style Sandwiches…See the Bottom.
You will need: 6-8 good slices of Baguette type of Bread. 1- 1 1/2” thick. English Muffins or Ciabatta Bread Buns works great too. 2 slices of Cheese per piece of Bread to be used of Room temperature Monterey Jack, Provalone, or Gruyere (works best) or, if you don’t have either, and do have Mozzerella Sticks or freshly grated, you can use that. (I don’t use pre-grated because the anti caking agent in it will not allow for the cheese to melt well.). Set aside.
In order, to the Instant Pot 8 q Duo Crisp plus Air Fryer, Add: 2 large White Onions sliced thin 14 Oz Pork Broth. (Chicken if you don’t have it. Or half Beef and Half Chicken) 1 Tbsp Low sodium Better than Bullion Chicken. 1 Tsp Better than Bullion Beef (omit if you already added Beef Broth) 1/2 c Chardonnay * NO more (a dry wine will tone down some of the sweetness from the onions). 3/4 tsp Salt 1/2 Tsp Pepper 2 Tbsp Butter. 2 1/2 lbs thinly sliced Pork Shoulder/Butt
*note, if you don’t want to use Chardonnay, you can use 1 tsp Sushi Rice Vinegar and 1/2 c Chicken Broth. Or if you don’t want the sweetness of the Onions, use a dry White Wine. I usually sear the Pork until using a frying pan, or use the Air fryer Lid. If you don’t have the Air Fryer lid, sear them for about 10 min and continue from there, load some of the Onions, then the Pork and then more Onions on top so everything is in the pot. But if you DO have the Air fryer Lid , you will load the Pot different so that the Raw Pork is on top of the All other Ingredients. Set the time for 4 min and allow 30 min NPR. Skip the next paragraph and move on to remove the Pork from the Pot and turn it off and back on to Sauté Hi.
If you DO have the Air Fryer lid to your IP, then your gonna love this feature. Instead of searing Pork in a fry pan or the Pot, the Air Fryer lid will work on the Slices of Pork BEFORE pressure cooking. After adding the Onions and all the other ingredients into the pot, with the Pork on top, put the Air Fryer Lid on the IP and hit air fry 400°. Adjust the time to 15 min. When it’s done, take the lid off and switch it out for the Pressure lid. Set the Pressure Cook setting time on the Pot for 4 min and leave it to NPR for 30. The Pork will be Perfect.
While the Soup is cooking, fix the Bread and Cheese. For the toasted Bread and Cheese , PREHEAT OVEN to Broil. Butter the slices of Bread on one side and toast it under the Broiler for a couple minutes til lightly Golden browned. Turn the oven off and set the bread in bowls. Lay a piece of cheese on the Bread. Put the bowls in the Oven to stay warm. Oven needs to be no hotter than about 130° So that the cheese doesn’t melt too much.
When the Pork is done, Remove the Meat with a strainer spoon to a bowl, Set aside. Turn the pot off and back on to Sauté HI.. let it go for about 10 min to reduce the broth. Taste the Soup and at this point add more salt or pepper and or Better than Bullion.
Now that your soup is reduced, add the Pork back into the pot and let it re-heat nice and hot…to a boil. Turn the pot off. If you think it will need it, then turn the pot back on to Keep Warm. Ladle some of the Soup onto the toast, then add some more Cheese…
Here is where you could put it under the Broiler for a couple minutes or…..just spoon a little more Broth with a bit more Pork onto the cheese to get it melting. Make sure to use enough broth to soak well into the bread. Hits the spot.?
If you don’t have the air fryer lid, sear the Pork in a frying pan and add to the top of the Onions and other ingredients in the pot.If you do have the Air Fryer Lid for the IP, then skip the lotus steamer and put the Pork directly on top of the Onions and other Ingredients.Ciabatta Bread is Perfect for this.
The meat pieces are bite size and a little larger and break up very easily.
After removing the Pork from the Pot, turn pot off and back on to Sauté Hi, and reduce the broth for 5 min then return the Pork back to the Pot.
For FRENCH DIP Pork Sandwich: Use Ciabatta Bread . Butter one side and fry it on the Griddle like Grilled Cheese. Add cheese to the hot toasted side and load up the meat on one side. Serve with some of the Broth in a Cup.
You may be interested in my Mushroom Cream Sauce recipe …link here for a different type of Sauce with them. Mushroom Cream Sauce
4-1 1/2” thick Pork Chops. 1 tsp Johnnies Seasoning or equivalent 1/2 tsp Slap Ya Mama. 1/2 tsp Poultry Seasoning 1 1/2 c Water 2 tsp Low Sodium Better than Bullion Chicken. 8 Oz sliced Crimini Mushrooms 1 onion sliced thin (or 1/4 onion and 2 large Scallions. 1 Slice Bacon cut up and sautéed (save grease for the Chops)
For the Slurry: 4 Tbsp heavy Whipping Cream. 4 Tbsp Flour
Mix the seasoning together or just sprinkle it on the Chops…Season them well on both sides. Using a heavy Cast iron type frying Pan heated on Medium Hi heat, add the Baacon and fry it up, then leave the grease to sear the Chops in. Move the Bacon far to the side or remove from the pan into the IP Add the Chops to the pan, you may need a bit more oil….Evoo. Sear the Chops for about 3 min per side until they are browned on both sides. While the Chops are browning, slice up the Onion and scallion if using…add them with the Mushrooms and Broth to the IP Fit the Four chops around on top of the Veggies….(no trivet), see the pic below, they won’t fit around the same in a 6q but will fit tightly in the 8q. So if you have a 6, then stack the last one over holes between the three bottom Chops. Deglaze the pan with 2 Tbsp of water and get allllll the goodies cleaned up and pour it over the Chops in the Pot. Set the time for 2 min, (yes 2) and allow for 20 min NPR. Pin will drop at around 6 minutes into the NPR. Don’t open the lid…it’s still cooking. Test the thickest for doneness with digital thermometer. (If you don’t have one cut it open) remember it will keep cooking for about 7-10 min after they are taken out to rest. If the temp is not at least 145° they can set in the pot for more time to come up to temp. You can cut into one to be sure. Remove Chops to a warm plate to rest. Turn the Pot off and back On to Sauté hi 30 min. Mix up the Cream and Flour until it’s smooth. Add the Slurry to the Broth and stir quickly with a whisk until bubbly then another couple of minutes in until the Gravy is thickened. Enjoy.
Brown for about 3 min per side.Deglaze the pan with 2 Tbsp water. Pour over Chops in the PotReady for the lid and to set the time for 2 min.Allow NPR for 20 min even when the pin drops at around 6 min in.
This one is by request from a sweet Gal that l I met in the Goodwill Store, so here you go Stephanie .
If you choose to leave your Corn Husks on… cut the back side of the Ear off about 1/2” into the ear, nice and flat so the husk can clear the rounded end when you pull it off. When cooking, extend the NPR time to 3 min because of the extra bulk of husk. Just Bull the husk from the front tips to remove silk and all.
Makes sauce for 4-6 Ears
4-6 Ears of your favorite Sweet Corn 3/4 c Best Foods Mayonnaise 1 1/2- 2 tsp Pico Pica HOT Sauce or your own favorite. 1 lg clove Garlic minced. 3/4 c fresh grated Parmesean..(1/2 c for the sauce and the rest to sprinkle on later) 1 1/2 – 2 tsp Chili Powder plus more to sprinkle on corn. 3 Tbsp Aneheim, Jalapeño, Serrano, Fresno or Green Chili pepper of your choice. 2 Scallions Chopped. Divided in 1/2.. (save 1/2 for garnish.) 1/2 c. chopped Cilantro divided, (1/3 c for the sauce and the rest to garnish the top) 1 lime … split. (1 1/2 Tbsp Lime juice). Cut other half into and save quarters 1 1 /2 tsp coarse kosher Salt or just coarse salt. A few shakes of Fresh ground Pepper plus more to sprinkle on each ear. A few sprinkles Johnnies seasoning salt or equivalent
IP Add required water. Put the trivet in the bottom. Rinse the Corn and Sprinkle lightly with Chili Powder and Johnnies seasoning salt. Add the Corn to the trivet, close the lid and turn the time to Hi pressure 1 minute, when the pot beeps allow for 1 min NPR (Natural Pressure Release). While the pot cooks the Corn, make the Sauce. Add Mayonnaise to a small Bowl, add Hot Sauce, minced Garlic, Parmesan, Chili Powder, 2 Tbsp of the chopped Aneheim Pepper, (save the rest for garnish), 1 of the chopped Scallions, 1/3 c Cilantro, 1 1/2 TBSP of Lime Juice, Salt, To Serve: Spread about 3 Tbsp of the Sauce onto an Ear of Corn and garnish with the Cilantro, Scallion, Parmesan, Chili Powder, Aneheim Pepper, Black Pepper.
Pick your hot Sauce, I love them all…used Pico Pica this time.Perfectly cooked Corn. Load it up. Forget tryin to find the rows to neatly eat, just grab a napkin?
This Delicious Spicy Indian Dish is Basically Chicken Curry. Serve with a small bowl of plain yogurt for people that want a quick relief form this moderately spicy bowl of deliciousness. Leave the Cayanne out entirely if you dont like Spice. You may also like My Red Pork Curry, and Tom KaGai, or Maybo Tofu links here. Curry Red Pork IP, Tom Ka Gai IP, Tofu (Mabo Tofu) It can be made of course with boneless skinless thighs and they can be chopped up if you like, but I choose to leave it intact for the extra flavor. I skim the fat after it’s all cooked. You can also blend up the sauce to smooth it out if you like it better that way.
Serve with Rice or Cauliflower. To make rice at the same time instead of the shown Cauliflower, use the same stainless bowl and trivet and 1:1 water to rice (basmati here) ratio make sure to rinse well and drain really well before adding your liquid. I have an Friend, born in India who first introduced us to Curry.. and I have made it ever since. We loved to work in the Kitchen together! This Recipe is for the IP, but can be made stove top as well. If you have Seeds (Mustard, Cumin, Cardamom, Coriander etc) then by all means use a small pinch of them along with your powdered Spices. It’s nice to bite in to a pop of flavor. I was totally out of Corriander, so I used my Seeds in the Powders place.
INGREDIENTS: 6 med – larger Bone in Skin on Chicken Thighs. 1 onion chopped to fine pieces ( save any juice that they lose). 6 cloves Garlic minced. 4 Roma Tomatoes chopped (catch the juice from cutting them up too…important). 2 Tbsp Tomato Paste. 1/3 c chopped Cilantro. 1 1/2 Tbsp Ginger minced 1 Tbsp Cumin. 1 1/2 tsp Coriander. 1 1/2-1 3/4 tsp turmeric. 1- 1 1/2 tsp Cayenne. 1 1/2 tsp Curry powder. 2 tsp Garam Masada 1 1/2 tsp Cardamom 1 tsp Salt. 1 Tsp Pepper. 4 Tbsp Butter split in 1/2 2 for the frying and 2 for the pot. 1 Tbsp Evoo. 1/2 c Heavy whipping cream or plain Greek yogurt (STIRRED. For ease of mixing in) or use 1/4 c of each. 1 tsp low Sodium Better than Bullion Chicken 1/3 c Water (remember your Tomatoes, Onion and browned Chicken have juice, so about 1 – 1 1/4 cups of liquid are accounted for). Optional: Thai Chili Peppers can be added in place of some of the Cayanne for more heat.
DIRECTIONS: In a separate Frying Pan, set to Medium Hi heat. Melt 2 Tbsp Butter and add 1 Tbsp Evoo to the Pan. Lightly Salt and Pepper the Chicken on both sides. Start to Sauté the Chicken Skin side down first until Brown. Flip to slightly Brown the other side. When it’s done you will pour juices and all into the Pot. Meanwhile chop the Cilantro, then I use my Cuisinart food processor to mince the Garlic first and then chop the Onion. Add the Tomatoes, to the Food Processor, chopped into 1” pieces so that they will chop up well. When the Tomatoes are chopped, add them, the Cilantro and Spices to the Pot. Then when the Chicken is done, arrange it around inside the pot On top of the Veggies, do not stir. Add the Tomato Paste to the tops of the Chicken and don’t stir. Last, pour all of the juices including the fats from frying the Chicken into a bowl to measure it. It will count as liquid when the pot is coming to pressure, as well give flavor …and then most will be scooped off at the end. Add enough water (the 1/3 c as mentioned) to make up the difference from the Juice of Onion and Tomatoes.. it all adds up, and they will give up more yet…. I only have to add 1/3 c water. Using all the liquid that you gather from sautéing, Chopping and Processing prevents the Curry from being too Soupy. Use the 1/3 Water to deglaze the Pan. Pour the water that you just deglazed the frying Pan with into the pot. Lock the Lid onto the Pot and make sure vent is to Sealing. Set the time for 4 min. Allow for 25-30 min NPR. The pin will drop around 12-15 min… don’t open! Let it go for the full 25 min. It’s still finishing up cooking the Chicken. After the 25 min, and pin is down, take the Lid off of the Pot and remove Thighs to a Plate and place somewhere to keep warm. Scoop the fat off the top of the sauce into a bowl, then use and immersion blender to blend Sauce. Turn the pot to Sauté HI to heat the Blended Sauce to a boil. Add the remaining 2 Tbsp Butter and Cream. Taste the Sauce and add more Spices now if you want. Add the Chicken back to the Pot, and let it bubble for a minute. Turn the Pot OFF and back to Keep warm HI. Add the Yogurt on top and stir in as you serve up. Enjoy over rice or Cauliflower or some of each to keep it low carb. For Low Carb Die Hards, serve with Cauliflower.
Make sure to add all the fat and juice to the pot, you will skim it off later after it has done it’s job flavoring the Sauce.Add the long legged trivet to set the rice or Cauliflower bowl on.If you prefer Rice instead of Cauliflower, use a ratio of 1 c well rinsed and well drained Rice with 1 c MINUS 1 Tbsp Water to prevent mushy rice. The moisture in the Pot will add extra Moisture to the Rice as it cooks for extended amount of time as the NPR happens. Set the Bowl right on top of the Chicken. To make rice at the same time in stead of Cauliflower. Use 1:1 ratio minus 1 Tbsp water. Rinse rice well, in this case Basmati. Drain really well, before adding the water or broth. Skim off the fatImmersion blender makes quick work to blend up!Return chicken to the Sauce to keep hot. You could remove the Skin and meat from the bones and just return the meat to the Pot. Just a thought. Add the creamAdd a dollop of yogurt and stir in gently as you serve.Choose Cauliflower for Lower Carb , or Rice if you like rice or do both!The Chicken unwinds off the bone easily almost like Spaghetti ?
This Recipe is super easy. If you have the Air fryer Lids to any of the Instant Pots, you are going to love using it with this Recipe PRIOR to using the pressure cooking Lid. Also, if you have any Pork Broth from drippings, then use that, but if not then use Chicken Broth.
INGREDIENTS FOR ASSEMBLING 4 Pieces Low Carb Bread or Baguette type of Bread. 1 1/2” think. You will stack 2 of the Low Carb Bread slices per Bowl. English Muffins, Hoagies, Mini French Breads, Ciabatta will all work for you. 2-4 slices Room temp Monterey Jack Cheese, Muenster, Swiss, Gruyere (works best) or, Provalove, if you don’t have either, and do have Mozzerella Sticks or freshly grated, you can use that. (I don’t use pre-grated because the anti caking agent in it will not allow for the Cheese to melt well.). Set aside.
INGREDIENTS FOR THE SOUP.. In order, to the Instant Pot 8 q Duo Crisp plus Air Fryer, Add: 2 thinly sliced Vidallia Onions. 1/2 large Sweet Onion, thinly sliced 1 box of sliced Crimini Mushrooms 1 cup Pork Broth. (Use Chicken if you don’t have it) 1 Tbsp Reduced sodium Better than Bullion Chicken 1/2 c Chardonnay * ( a dry wine will, tone down any sweetness from the onions). 1/2 tsp Salt 1/4 Tsp Pepper 2 Tbsp Butter. 4 larger sized Bone in Skin on Chicken Thighs
*note, if you don’t want to use Chardonnay, you can use 1 tsp Sushi Rice Vinegar and 1/2 c Chicken Broth. Or if you don’t want the sweetness of the onions, use a dry white wine.
I usually sear the Chicken until nice and brown using a frying pan BUT, if you don’t have the air fryer lid, sear them for about 5 min per side until nice and brown and continue from there, load some of the onions, then the chicken and then more onions on top so everything is in the pot. Set the time for 4 min and allow 30 min NPR. Skip the next paragraph and move on to remove the Chicken from the Pot and turn the pot off and back on to Sauté Hi.
If you DO have the Air Fryer lid to your IP, then your gonna love this feature. Instead of searing Chicken in a fry pan or the Pot, the air fryer lid will work on the Thighs BEFORE pressure cooking. ) After adding all the Onions and all the other ingredients into the pot, with the Chicken on top, skin side up, put the Air Fryer Lid on the IP and hit air fry 400° for 15 min. When it was done, take the lid off and switch it out for the Pressure lid. Set the time on the Pot for 4 min and leave it to NPR for 30. It will be Perfect Chicken.
PREHEAT OVEN TO 130°-150° if it goes that low (if not, 200° for 5 min and turn off…don’t forget it!)
*Either way you have chosen to cook the Chicken, at this point.. Toast your bread, butter it and and keep it warm. you can set it in a bowl and keep both warm in an Oven at 130°
Remove the Chicken and turn the Pot off and back on to Sauté HI.. leave it go for about 10 min to reduce the Broth while you remove the skin from the Meat and then the Meat from the Bones . Break it up into bite sized pieces but don’t shred it . Taste the Soup and at this point add more Salt or Pepper and or Better than Bullion. Toast your Bread. Butter it . Put a slice of Cheese on it and Set it in a Bowl. Set aside into a preheated warm 130° ish Oven…see pic (not so hot that it kills the Cheese) Now your Soup is reduced, so add the Chicken back into the Pot and let it re-heat to nice and hot…barely to a boil. Turn the pot off. If you think it will need it, then turn the pot back on to Keep Warm. Ladle some of the Soup onto the toast, then add some more Cheese…. Here is where you can put it under the Broiler for a couple minutes or…..just spoon Broth with a bit more Chicken onto the Cheese to get it melting. Make sure to use enough broth to soak well into the Bread. Hits the spot.?
I use about 2/3 of the small single serve Bottles of Chardonnay This is the result using the Air Fryer lid Vs browning in the frying pan…the result is less handling of the Chicken. This was 12 min …I recommend 15.This is after pressure cooking and NPR…notice the amount of liquid.To reduce the soup, turn the pot off and back on to Sauté Hi for about 10-15 min.Remove the Skin and bones from the Chicken, and break it up into bite sized type pieces. Do not shread.Soup has been reduced.Rich broth!add the Chicken back into the Brothbring the Soup to a Boil and then turn the Pot Off so that the Chicken doesn’t over cook. You can turn the pot to Keep Warm if you want.Ready to serve.This is another batch… toast, butter, add cheese and keep warm in 130° oven, just warm enough so that the cheese doesn’t melt too much.
Who would think that Noodles/Dumplings mixed with Mashed Potatoes and Cheese could be so good! Much like Mac n Cheese in a sense, as it is pure comfort food is perfect to serve with Beef, Chicken or Pork Ribs. Deconstructed makes a day long process fast, easy and with the addition of using Instant Mashed Potatoes is perfect for when you just want to make things super no brainer simple. [It would also be easy to just make real mashed potatoes and noodles together in the Instant Pot as PIP. This particular recipe is for simple Simon, ….but in that case, You would just do the Noodles in the bottom with their liquid and the Potatoes in a lotus steamer at the same time. 4 min is the perfect amount of time to cook both. You could be mashing up your potatoes while the noodles soak up the rest of the broth. ]
This is the simple recipe. Makes 2 large servings
1-single serve cup of Instant Mashed Potatoes. Regular Butter flavor 1 Tbsp Butter for the Potatoes About 1/2 c Half and Half (Enough to fill to here line plus a Tbsp) 2 scallions Chopped. 3/4 c grated Cheese divided…(1/2 c and 1/4 c)
4 Oz Wide or spiral Egg Noodles. 1 1/2 c Water. 1 tsp Low Sodium Better than Bullion Chicken . Pepper to taste. 1 Tbsp Butter (yes more.. this is for the noodles)
Pour the 1 1/2 c Water into the Instant Pot stainless liner, and add 1 of the Tbsp of Butter, the Noodles and Better than Bullion low sodium Chicken . Use a small 2 cup stainless steel bowl or something that fits in the pot as PIP (pot in pot). Add your trivet (preferably long legged), right down in with the Noodles, Water, and bullion. Take the Cup of instant Mashed Potatoes and fill it with Half and Half to the fill to here line plus add a Tbsp more, add the Butter, Cheese and Scallions, and stir just to mix together. Pour that mixture into a small stainless steel bowl suitable for PIP (pot in pot). Fit the small bowl down onto the trivet as shown. set the time for 4 min and then allow for 2 min NPR. Remove the Mash Potatoes and stir the Noodles…if they have not absorbed all of the liquid, put the Potatoes back in, and just set the lid back on for a couple of minutes more so the Noodles absorb liquid. Take out 1/2 cup of the Noodles out. Dont use these. Set aside to use later, or give them to a kid? At this point, you can just gently fold/mix the Potatoes together with the Noodles and sprinkle with Pepper, add the 1/4 c grated Cheese on top and serve immediately. OR. Butter 2 individual sized oven proof bowls or small Au gratin dishes. Split the Deconstructed Pierogies between the two dishes. Sprinkle the 1/4 c cheese between the two as well. Place under the Broiler for about 5 min until cheese is melted, and the tops are slightly browned. Garnish with Pepper, and or Parsley and serve immediately.
You can also make these early, dish up into individual servings, cover and refrigerate for later. Just pull them out and place in a preheated 400°-425° Oven or Air Fryer for 10 min, uncover, check for doneness, turn Oven or Air Fryer to Broil and Broil until brown and bubbly.
Make sure to add the Cheese. (Not shown)Mix the Cheese in to the Potato mixture.the Noodles may need a little time to soak up the liquid after they are cooked.Don’t over mix.Gently fold Noodles into Potatoes.This is how I like to serve them but you can serve right out of the pot.The last 1/4 c bit of cheese can be sprinkled right on top before serving out of the pot, or like this before setting them under the broiler or Air Fryer.
To reheat in the Duo Crisp or Oven..turn and Preheat to 400° Bake or Roast. bake for 10 min and then turn it off and back on to Air fry or Broil, and let them brown for 5 min more.. until the cheese is melted and turning Brown. The temp should be bubbly hot.
Finally! Fulfill the Craving for Noodle Pudding but without all the Carbs from Pasta. One of my favorite Desserts. While there are many additions such as Cinnamon, Nutmeg, or Lemon, I like to just add real Vanilla. Feel free to add your own flavorings to it. You wont be slicing this pudding to serve. You will be spooning it out, so I like to make it in a buttered Stainless Steel bowl, PIP method, I also use all full fat ingredients to making it. The end result makes me think of Cheesecakey, Rice Pudding, Creme Brûlée ish flavor with sweetened Tofu and Cottage Cheese mixed in. Tofu is one of those foods that absorbs whatever flavors you add to the dish, and, well, everyone knows that Cottage Cheese is so versatile that it can go either way..weather it’s served with fruit in it, under it, or beside it, or even adding it to Lasagna. If you realllly dislike Tofu, this may not be for you. Dig down to the bottom to serve this dessert up. Enjoy all the different textures. Don’t be afraid to serve with crushed nuts or Craisins/Raisins on top, even Whipped Cream is a nice touch. I make this in my IP Duo Crisp 80 Plus Air fryer, and I switch Lids at the end to put some color on top, but you can use an Oven Broiler just the same. You could even mix this in your super Blender. By the way, I love this warm. It’s best that way. Can be warmed up in the microwave for about 20 seconds after refrigerated but will loose some liquid when you do.
INGREDIENTS: 1-14 oz pkg Firm Tofu. Drained and Pressed, and sliced thin 4 oz Philadelphia Cream Cheese (1/2 brick). full fat, Room Temp 4 Tbsp Butter (no substitute.) Room Temp 3/4 c Cottage Cheese 4% 1 c Sour Cream. 1/3 c Monk Fruit/Erythritol blend (I mix of batches of 2/3c blend to 1/3 c sugar and then use 1/3 c of that.) 1/4 tsp Salt. 3 large eggs. 1 tsp Real Vanilla
DIRECTIONS: Have your Stainless steel mixing bowl that fits into the Instant Pot, greased and set aside. Also you will need your long handled trivet, or make a sling. Use an Electric Beater or Stand Mixer if you have one. To the work bowl, add the Butter, and Cream Cheese and mix until very soft and well blended. Scrape the sides down. Add the Cottage Cheese and mix until the curds start to break down. Scrape. Next add the Sour Cream, Monkfruit blend, Salt, Eggs and Vanilla. Scrape down one last time. The mixture will be slightly thick at this point but the Cottage Cheese curds will still drop to the bottom. Pour a bit of the batter in to the bottom of the Stainless Bowl and evenly distribute the slices of Tofu on the bottom, then pour a bit more batter on top of it, repeat until all the tofu is mixed with the batter. pour about 1 1/2 c water in the instant Pot (I have an 8q) Set the bowl onto the long-handled trivet and lower the bowl, uncovered into the Instant Pot. Put the lid on and set the time for For 25 min on hi pressure. when the timer goes off, allow the Pot to NPR (natural pressure release) for 15 min, the pin should drop by then but if not, QR (Quick Release) the rest of the pressure out, Open the lid. The top will have liquid on it, so take about 3 paper towels and gently lay them on top of the pudding which should be spongy. Let the towels soak up the liquid for a few minutes and then discard them. You are now ready to remove the pudding from the pot and let cool. But if you want some color on top just for esthetics, then I switch pressure cook lid to Air fry Lid and Air fry/broil for 5 min at 400° turning the inner pot half way through. You can put it under your broiler for a few min too but don’t walk away, it browns fast and can easily burn. I love this warm, it’s the best consistency this way, but you can cool completely before Serving. If you refrigerate the leftovers, individually reheat in the microwave for 20 seconds….it will seperate a bit like any custard,but still tastes good!
Includes Stove top Version and Directions below. About 30 years ago, We had a Cajun friend..Ron, whom was a Chef by his own right. He and I made Jambalaya for 75 one day for a large crowd that was a hit. It was a two day Process for us. That particular dish did not have Shrimp in it due to the Expense of it, but it is part of the ingredients that I use sometimes and sometimes not. Back then, I spent one day chopping 17 lbs of Onions and all of the rest of the Veggies, then the next day cooking. It’s usually one of those Cajun stews that takes a long time to simmer, but once it’s done, it is so delicious that it has since been part of our families favorites and has been on the menu from then on! This recipe is from memory of what we did, and of course, I have also altered the portions, for regular family sized meals and I have adapted it for the IP. I also figured out how to make the rice separately but all at the same time in the same Pot. Normally with Jambalaya, the Rice is mixed into the sauce and cooked to absorb the liquid, but because we try to lower our Carb intake, I make and serve the Rice separately so that each person can put just that perfect amount individually into their serving. This way, you could use Cauliflower Rice or even Shiritake Rice. While this recipe is specifically for the 8q to allow room for the PIP Rice, you can make that separately in another IP or stove top to be able to make this in the 6 q as well. If you are making the Rice at the same time, you really need an 8 q to do it right but can make it is a small bowl in the 6 q too. To cook the Rice along long with the Stew then, you will need a Stainless steel bowl (not glass), bundt cake pan or loaf pan to put it in. You can do 1 or 2 cups of Rice in the Bowl, but just remember to rinse it well AND drain it well… and only add 1 cup MINUS 2 Tbsp of Water per cup of Rice. …So for 2 c Rice, you only use 1 3/4 c water. This is because of the extra time that the Rice will be in the steamy environment. Make sense? This way it is not gummy.
3 lbs Chicken. Boneless skinless Thighs, Whole.. (Or you can use whole hind quarters, then carefully get them out and pick the meat off when it’s done) the former is much easier. 2 cups Kielbasa, cut up 1 lb Shrimp. ( Hold out for Last). I like Jumbo’s. 2 c sweet Onion (about 1 large). 2 c chopped Green Pepper or 3/4 c mixed sweet Peppers and 1/2 c chopped hot, Red, Yellow and Orange Peppers ( see pic.). NOTE…If you don’t use the hot peppers, add 1/2 Tsp Cayanne Pepper 2 c Celery chopped. 4 Roma’s diced. 1 28 oz can Hunts diced Tomatoes 6 cloves Garlic. Minced ( 1/4 c ish) 1/3 c Tomato Paste. 1 1/2 Tbsp Chili Powder. 1 1/2 Tbsp Oregano or Italian seasoning. 1 1/2 tsp Salt. 1 tsp Pepper. 12-15 strands of Saffron 1 Tbsp Costco’s Better than Bullion Chicken. 2 Tbsp EVOO. 2 smaller bay leaves 2 C Rice, rinsed and drained, 1 3/4 c Water, added into another stainless steel bowl for PIP See pic. Below.
Optional: 1 Tbsp Sun dried Tomatoes. File Gumbo seasoning to top individual servings
Save the Shrimp out for after the rest is cooked. Turn the Ip to Saute Hi. When the pot is hot, pour in the EVOO and then Onions Peppers and Garlic. Sauté for a couple of minutes, just until the Onions start to turn translucent. Turn the pot off and then start layering the other ingredients… without stirring from this point on. Start with the chopped Roma’s, then add the Chicken, evenly disbursed, then the Better than Bullion Chicken, then the Tomato Paste …next, add the Kielbasa. Sprinkle the spices evenly over it all, including the Bay leaves. Lastly, add the Diced Tomatoes including the juice. This juice is all of the liquid that you will use, the veggies will add more as they start to break down while they cook. If you are doing the PIP rice, use a 3”tall flatter bottom Stainless bowl, a cake pan or even a bundt pan. It has to fit on top of the chicken without obstructing the anti block shield and pin. Without pushing down on the ingredients that have already been loaded into the pot, in order to allow room for the steam and liquid, place the trivet on top of the Chicken and diced Tomatoes, then place the bowl of Rice and it’s liquid on top of the trivet. The trivet will keep the rice bowl stable. Make sure that the Bowls top is not going to interfere with the Pin and anti block shield, I move it closer to the front of the pot to make it work. See pic. Put the lid on and set the time to 10 min. Allow for 30 min NPR . At this point, set a large frying pan or large plate down on the counter to set the bowl and trivet on, you will have to take the rice bowl and trivet out, then if you didn’t use the bone in Chicken Continue to adding the Shrimp, but if you used hind quarters, very carefully remove the chicken with tongs, put it on the plate or frying pan beside the rice… you may need a spoon to help keep the bones together. I replace the rice bowl back into the pot after I get the chicken out. Pick the Chicken meat from the bones. Move the rice bowl back out to the frying pan…Return the deboned chicken back into the Pot. Turn the a Pot off and then back on to Sauté Hi and Wait til the liquid just starts to boil. Quickly turn the pot off and add the Shrimp to the hot liquid, pushing the Shrimp down into the liquid. Set the lid on and wait about 3-4 min, then stir the Shrimp into the liquid carefully and breaking up the Chicken. Check for doneness on the Shrimp. Serve rice into the bowl and then pour some of the Jambalaya Stew over the Rice, and sprinkle with File Gumbo seasoning if you have it.
These are hot peppers from Costco . If you don’t use them, add 1/2 tsp Cayanne .
Here is another Batch…Stove top Version. You can add Chicken chopped into 1” pieces and cook it along with the Kielbasa and then add Shrimp at the end if you want, but this one doesn’t have either. Cook Time will be a little longer to Cook the Chicken so add about 5 min to the Sauté time with the Kielbasa. However, I just used Kielbasa for the Meat this time.
INGREDIENTS: 1 Lb Texas Kielbasa. (10 inches?) 1 1/2 round Sliced thin 1/2 sweet Vidallia type Onion 5 cloves Garlic 5 white Mushrooms 1/2 Green Pepper 1/2 Red Bell Pepper 1/2 yellow Pepper 1 c Celery 10 ish Cherry Tomatoes 1 Tbsp Low sodium Better than Bullion 1 1/2 Tbsp Oregano 10 strands Saffron. 1 Tbsp Chili Powder A couple dashes File Gumbo (sassafras) 1 1/2 c cooked Rice S N P 1 Tbsp Bacon Grease 2 Tbsp Evoo 3/4 c water.
DIRECTIONS: I use a Food Processor to Mince the Garlic and the Chop all the Veggies to a finer size, about 1/4-1/3” pieces Because it cooks faster. Using a Large heavy Skillet or Deep frying Pan heated to Medium High heat. Add the Evoo, Bacon Grease and the Veggies and Sauté until they become soft, about 5 min. Add the Kielbasa and continue to Sauté until the Meat is Hot and veggies create liquid, about 5 min. (If using Chicken, add it at this point and Saute for about 5 more min) Add the Better than Bullion and Water. Turn the Burner to Medium. Put a lid on the Pot and let Simmer, not boiling for about 15 min. Stir once or twice during this time and simmer until Veggies are well cooked and flavors have Blended. Add the Rice and Saffron, mix well and let the Rice simmer in the Sauce for about 10 min to absorb the Liquid. ( If adding Shrimp, do it now) Add the File Gumbo before serving.
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