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I have to say something to you new folks. There has been information shared by well intending people that you have to have 2 cups of liquid in the IP to make it work correctly. here is my link to the dreaded burn notices. About the Dreaded “Burn” Notice IP & “To Stir or Not to Stir”. I come from a place where I have owned and operated a couple dozen IPs over the years, several different models…and use 1 or more of them on a daily Basis. I am an experienced cook as well having been cooking for over 40 yrs. not trying to sound arrogant, I simply mean that I under stand the IPs and cooking. These two pictures are both from Instant Pot and Both for the Same Exact Brand New To the Market Duo Crisp Air Fryer 8 q, where the only mention to liquid at all is in the trouble shooting area of either manual. This information can be confusing …especially to a new person. The one that came with mine is the one that says 1 1/2 c which is the same as what my manual states in the other 8 q that I Have as well so there is an obvious difference in info out there. Good thing I know that my 8 qts will come to pressure on their own with as little as one (Yes 1)cup of liquid. But this comes with experience. So many of you are trying to follow directions.
There are people that insist on using at least 2 c Liquid Even in a 6 q. Because SOME of the manuals say 2 c (Where it was originally advised IN the manuals to use 1 c.) This can drastically change your end result, water log your recipes, and it can also null many of the recipes that have been put out there for the Instant Pot including recipes made by IP. I do want to add that if you have ORGANIC Chicken or natural Pork then you MAY need to add about 1/4 c more water to the recipe. My advice, is to use your veggies like onions and those that hold a lot of liquid naturally at the bottom. They will give off their liquid as they come to pressure and while the food cooks inside the pot as they break down.
When they say to make sure to have enough liquid in the recipe to allow the pot to come to pressure and not get the burn notice, it does not have to mean that you can’t make your desired dish in the IP, and with the results that are your expectations.
If you are really in doubt, you can always use PIP pot in pot cooking, but eventually you will learn your pot, stay with it. Keep trying.
I am adding one of my recipes for pot roast to show that if you use the vegetables on the bottom your liquid will be more than what you started with. This is not a debate of weather or not you like the ingredients as much as it is to show how the veggies give up their liquid while cooking.
I hope this can help some of you that are cringing at adding 2 cups minimum of water/broth ONLY to the pot.
Using a stainless steel Bowl that will fit in your IP and will hold your Meat and Sauce. Mix the Sauce together and taste it and adjust to your liking. You can marinade the Meat For an hour or two.
For the Rice. 1:1 ratio water to rice. Dont use more than a couple cups of Rice for this til you get the hang of it. Rinse and drain Rice well before adding it to the pot. Add the Water to it. Make sure that you have a trivet with legs long enough to clear the rice as it swells.
Add your marinated Meat and Sauce to a stainless steel Bowl.
Put the Trivet down right into the Rice, make sure it has legs long enough to Keep the food on top of it clear of the Rice as it swells. Set the stainless steel bowl of Teriyaki Meat on top of the Trivet, And set the Rice button. Then do a QR at the end and stir the Meat.
The Rice button is Low pressure. And auto for 12 min. This will cook your Meat And the Teriyaki Sauce at the same time.
Make the sauceRinse and drain rice and add to the pot, set the trivet inMix sauce with meat Set bowl of marinade and meat in the stainless bowl on the trivetSet rice, QR , and booya!
Most Fried Rice is made with the Rice precooked the day before or even slightly before the other ingredients are added in. This method can be a bit tricky so, you can pre make your rice if you want. NOTE: there are a few ways to do this, but for me, using the Rice setting is by far the easiest. 20 min start to finish. Rice setting, factory preset is 12 min on LOW pressure. This is my first choice. [Also to reduce or eliminate the possibility of scorching, you can pre-soak the raw Rice in water for 30 min and drain really well before adding it to the rest of the ingredients, but on top, and then for this method, set the pot time to low pressure “0” minutes and then turn it OFF or unplug it and allow it to NPR for 10 min. Or if you use Rice mode…. (which is LOW pressure) and do the 0/10 …]
We like more Meat and Veggies in ours than the kind you get in restaurants. Add precooked, chopped Pork or Chicken in place of the BBQ Pork in the Recipe at the end if you like. You can also cook both Raw meats in the Pot along with it all at the same time, just put it on top without stirring, but you will have to cut down on the liquid if you do this method. You can also use frozen mixed Veggies if you would rather.
Use a small frying pan on med with 1 Tbsp sesame oil and 1 tsp simply Asia Sweet Ginger Garlic SeasoningChop the eggs Sauté the rice with onions bacon and garlic. Careful not to burn, this is good color and flavor.After you turn the pot off, add liquid all at once to de glaze.See..deglazed.Add everything except the cooked meat on top and don’t stir to insure rice gets done.This is what it looks like cooked, see the rice, now stir in your pork or Chicken. Notice the Chicken Skin in the middle…I added it for flavor. I removed it before adding the Meat to this.
3 slices bacon cut in 1/2” pieces. 1 cup chopped bbq pork cut up like 1/4”or 1/3“ pieces. Remember you can add your cooked Pork or Chicken at the end. 1/2 Onion chopped. 2 cloves Garlic. 1 Carrot chopped (or 1 c frozen). 1 ear of Corn sliced from the Cob (or 1 c frozen). 1 c frozen peas 3 green Onions/Scallions (chopped and divided..2 for cooking and 1 for garnish). 2-3 Eggs beaten. 2 Tbsp Sesame Oil divided (1 for the Eggs, and 1 for the Rice). 1 Tbsp plus 1 tsp Sweet Ginger Garlic Seasoning Sesame Seeds for garnish. 2 c Rice. (0 Basmati, Jasmin, or Jasmati is really good) 1 heaping Tbsp Low Sodium, (Costco’s ) Better than Bullion Chicken 1 3/4 c water. 1 Tbsp Oyster Sauce. 1/4 tsp Salt. 1/8 tsp Pepper
Turn the pot to Sauté, More. I do the Eggs separately in a small frying pan so I can add Sesame Oil in the pan and Simply Asia Sweet Ginger Garlic Mix to the beaten Eggs but, if your determined to do the eggs in the IP, then do it first and quickly so it doesn’t burn. If your cooking the Eggs in the Pot, then preheat it to Hot first. Add 1 Tbsp of Sesame Oil and heat for a few seconds before adding the Simply Asia Sweet Ginger and Garlic seasoning, (optional) and the Eggs. Scrambling the Eggs, then remove them from the Pot and set aside. (I just pull the Pot to remove things from the bottom.) Quickly saute the Bacon but do not crisp. Drain all but a couple Tbsp of fat in the Pot. Add the other Tbsp of Sesame Oil and then the Rice, stir it around constantly in the pot for a minute to coat it all with the fat, just until it turns kind of chalky looking color wise. Watch so it doesnt doesn’t burn. Add Onion and Garlic. Sauté quickly till barely soft, and somewhat translucent. then turn the Pot OFF, and deglaze it all at once with the liquid. Make absolute sure to get all of the brown off the bottom so the heat sensor will work right, otherwise you may have the OVHT or BURN notice and you could end up with scortched and uncooked glop! Once the bottom of the Pot is clean, quickly add all the other ingredients on top, DO NOT STIR , then turn the Pot back to ON. Press Rice and walk away. Rice will be done in 20+ min depending on how much is in there. Rice setting is set to Low Pressure, and is preset for 12 min, so 7-10 min to pressure up and 12 min to cook with QR.=20 minutes ish. Open the Pot and add your precooked chopped Pork or Chicken. Stir, and let set for a few min to heat the meat through.
Looks great, now just garnish.Recap
I serve, and garnish with chopped scallions and sesame seeds.
Red and Spicy Pozole. Warning: Spicy. (about 3 *** out of 5*****)
2 1/2 lbs Pork But cut into 1-1 1/2” chunks
1 Tbsp Johnnies Seasoning salt (Lowery’s May be yours) Use less if you watch your sodium.
1 1/2-2 c chopped onion
6 lg Cloves Garlic finely chopped
4 of dried Ancho Chili Peppers, de-seeded softened…see below.. save the liquid from this. (you can use 4 fresh as well, but roast and De-seed and peel skins first)
1 1/2 – 2 Tbsp Rounded Tbsp Cumin add more after to taste
1/2 tsp Cumin seeds
1 tsp Corriander seeds
4 Tbsp fresh Cilantro
1/2-1 Jalepeno (I used half because the ancho and chili powder did it for the spice)
1 Tbsp Chili powder
1 1/2 tsp Mexican Oregano
5 c Chicken broth
1 c Pork or Beef Broth
2-15 oz cans Hominy , white or yellow depending on your taste
1 10 oz can Rotel (Or 3 Roma tomatoes cut up with one can green chili’s plus 1/4 tsp salt)
*optional. Tomatillos
1 heaping Tbsp Costco Better than Bullion Chicken.
Garnish:
Radish
Jalapeño
Scallion chopped
Avacado sliced
Cilantro rough chopped
Lime sliced
Cabbage sliced thin
You can add Jalapeños, or chopped tomatoes too.
Pour 1 1/2 c water in the pot. Take the stems off Of the dried Ancho peppers and crack them opened and dump the seeds out. Add Peppers to the pot. ( I set my mesh basket on top of them to hold them down in the water so that they rehydrate well. Put the lid on and set to sealing. Push Pressure cook or Manual and adjust time to 3 min. Let them NR for 25 min. Take the chili’s out, and reserve the “tea” water that they make. It tastes great but is spicy! I couldn’t use it in the stew, but you may want to. Use a butter knife blade and patiently try to scrape as much of the soft chili pepper meat off as you can, and discard skins. Again, Save the “tea” created from cooking the peppers, set aside for those who just need more heat and want to add their own. Trust me…it will add more heat.?
Cooked Ancho Peppers and chopped Jalapenos, onions and garlic.Ancho pulp right above the knife blade. See the cleaned skins are top right. Discard the skins.
Season the meat with the Seasoning salt.. set aside. Add the onions first and then everything else except the Meat to the pot. (Onions First, my general rule, helps to prevent the dreaded Burn notice) Add the meat On top, don’t stir.
Put the lid on and set to Sealing. Press Pressure cook/Manual…set time to 4 min. When the pot Beeps, let it NR for 15-20 min, or until pin drops. Open the lid, skim the fat off the top that happens from the cooking, and taste a spoonful, and add more cumin, seasoning salt, or Better then Bullion if needed..
Serve in Bowls and garnish with Cilantro, Lime, radish, Onion, Jalapeño, Avacado and Cabbage. I liked a bit of Sour Cream. And…remember that “Tea”..that is for you “Heat” Hotties!
The cover pic has 5 pieces in the air fryer. I did 6 In my first batch so your choice. The below is 4, so the same times apply. Check out all of the pics!? Several of the pics are from different batches. Enjoy
For Air Fried Breasts, I used 3 large ones, right out of the Refrigerator, seasoned the same as Thighs. Air fried without preheating the pot, cooked at 400° for 30-35 min….
6 Med Bone in Skin on Chicken Thighs. 1 Tbsp Johnnies Seasoning Salt (more or less to taste). 1 Tbsp Mrs dash Onion and Herb seasoning (More or less to taste) or your favorite, Creole, Slap ya mama. Spray Evoo. (I use an empty Pam Evoo and refill it with real Olive oil).
Spritz your Chicken Thighs with Evoo, and by hand, pinch the seasoning over the thighs, season them well …I do Johnnies Seasoning Salt on the skin and Mrs Dash on the flip side. The salt adds a lot of flavor to the skin. Carefully place the Chicken on the rack, skin side down. Put the Air fryer lid on and press Air Fry. Set the Air Fry setting to 400° If your Chicken is room temp, cook for 20 -27 min. Flipping half way. I have had a lot of luck with 12…flip and 15 more . If it is cold from the frig you may cook it for About 29 min Depending on their sizes. Flip those at about 15 min. You can do a bit longer if ya like. I find that the thighs toward the back get done better than in front so rotate them. Tip, just rotate the whole Pot rather than having to pick them up and move them. I do it half way, not when the timer says but the timer will tell you to turn the meat. Boo Ya! I let them rest for a couple of minutes before serving.
Served here with my Veggicelli, in the Instant Pot recipes.This was deboned thighs with the skin on. Seasoned for fajitas, 22 min at 400° flipping half way.Delicious ! Juicy fajitas
You will need about 1 cup of each: Frozen Peas. Frozen Corn. Chopped Celery. Chopped Carrots. Onion. Water. ***** Pause here and read Directions 1 1/2 c Vermicelli noodles 1 Tbsp low Sodium Better than Bullion Chicken. 1 Tbsp Butter. Salt and Pepper to taste after.
DIRECTIONS: Toss everything except for the Noodles inside the Pot, then add Noodles last, and try to gently mush them down into the Veggies, but don’t mix them in to the bottom. (They may stick). Set your time to 3 min. When the timer beeps, CR (controlled release, tap tap tap until you are sure it won’t spit.) Then QR the rest of the pressure out. Stir, and add more seasonings if you like. Enjoy!
These recipes can also be assembled in a cassarole dish and baked in the oven. 350° For 30 min. Remove, uncover and cover in cheese, return to the oven 10-15 min until cheese is brown and bubbly.
Makes enough for an 8 1/2” spring form pan, which fits in the 8 q IP. You will have some leftover if using the 6q IP and 7 1/4” pan.
The most tedious part is breaking the noodles to fit. When doing so, turn pan to fit the next layer so that they alter and hold together when cutting. Make sure to use your good judgement on the sauce and cheese…more cheese will mean a bit thicker filling. If you think that it may end up too thin, use less sauce or just stick a couple noodles on the sides to soak it up..☺️ In fact Tip….if ANY time you make lasagna and it seem that it’s going to be too thin, just tuck dry noodles in between the pan side and filling or even bread works to soak the extra liquid up.
Sauce can be used for Lasagna, spaghetti, or spaghetti squash.
2 c At least …Mozzarella cheese, grated (I buy a big Costco bag and just put about 1/2″ thick because it squishes down with next layers) or two regular bags from the grocery.
1 pkg of No Boil lasagna noodles
1 c of Parmesan cheese to Use 2 Tbsp per layer
*Optional: Sometimes I make an extra filling of egual amounts of 1/2 c Cottage Cheese. 1/2 c Parmasean, 1/2 c Ricotta, 1/2 c Mozzerella, 1 minced clove garlic, 1 egg Egg, 1 Heaping Tbsp fresh Basil or a 1/2 tsp Italian season . I even use spinach.. but spinach must be cooked and drained and squeezed dryish if you use it. You will probably have leftover lasagna makings of all. I use it to make manicotti filling as well, and it freezes. If you use this , you may have enough left for another half of Lasagna. See pic.
This is the cheese blend that I use sometimes. I didn’t add it to the one in the main pic, but as you can see there are many versions and options . It is delicious though, I also use it in manicotti, with the meat filling.
You will need a Long handled trivet or an Aluminum foil sling (1- 15 ” long piece of foil, folded over and over leaving you with about 1 1/2″ wide strip.. should be strong enough to hold your lasagna…don’t throw it away after using, save for other stuff)
Spaghetti Sauce for Spaghetti, lasagna, Spaghetti Squash etc:
For the Meat Filling:
3/4, lb hamburger
3/4 lb Italian sausage (add kielbasa too if desired)
1 chopped onion
1 Tbsp Italian seasoning(Tonight I’m using fresh basil but will use 3 tbsp minced plus a bit for garnish)
4 cloves minced garlic
3/4 of jar favorite spaghetti sauce (28 oz). (Only Use half for the Zucchini version) I use a whole jar but reduce it down.
2 Tbsp olive oil.
I use a frying pan but if you want to use the pot, Turn pot to Sauté More and saute hamburger and sausage, then add chopped onions, and garlic, Saute Onion and Garlic in evoo until soft. Add kielbasa (if using) and heat through. Add sauce and Italian seasoning. REDUCE sauce, it needs to be a little dry. The pot read hot a few times, so I turned it off for a minute and hit sauté again low. (See below pic for consistency.)
Mix Parmesan and mozzarella together for ez distribution or use it separately. Spray a LEAKPROOF Springform pan with cooking spray. Spread a very thin layer of sauce on the bottom, just to get noodles to stick, then layer the DRY No Boil Noodles, (break to fit well and even overlap a little to be sure all gaps are filled. Alter the layering pattern on ea layer, this is the most tedious part), Sauce, Cheese, Noodles, (gently push down after each layer to blend the layers), Sauce, Cheese, etc, finish with noodle, and sauce then cheese. (I got 4 layers of noodles, noodles to meat sauce ratio is important.) Rinse the pot out.
Center pan of lasagna on the sling.
Pour 1 c water in the 6 q inner stainless pot, or 1 1/2 in the 8q. add trivet, using the sling, lower lasagna in the IP. Cover with Foil. Tuck the handles in a little so they don’t poke out of the pot.
Check seal, Lid on, vent to sealing. Hit manual 25minutes, 10 min NPR. Using sling, remove lasagna, put under broiler for 3-5 min till cheese is slightly brown. let cool 10 minutes before cutting.
Sauce should be thickLayer like this to assemble. (This is the zucchini one but the meat sauce should look similar to this on the noodles) Cover with Foil
SEE BELOW FOR ZUCCHINI VERSION : Or use Sweet Potatoes, I have even used “Big Ugly” Carrots.
This recipe fits in the 8q IP I use a 8 1/2” pan.
Some of the filling slipped out, it’s on the back side, but I got it back?This is after I put it into the refrigerator over night, so you can see the three separate layers. It was thicker …about 3” before I cut it.
For this Zucchini version, you will need 3-4 Straight 2”x 8” Zucchini’s. Maybe 4 if your slicing by hand. I have a kitchen Aid Veggie Sheet Slicer, and I used the Thick Slicer, so you will need to slice thin, 1/16-1/8” thick. You will be making 4 layers, including the bottom and the top. It will not want to hold together as well as the lasagna with noodles so use the TIPs if you need to. Don’t forget to layer the zucchini North to South per say on the bottom and East to West on the second layer and then back to North and South, etc. Do this so that it will hold together better when you cut it.
Tip….if any time you make lasagna and it seems that it’s going to be too thin, just tuck dry noodles in between the pan side and filling. Or even bread works to soak the extra up.
1 bunch of Spinach steamed down, drained and squeezed out.
2 tsp Corn starch for Meat filling
Meat Filling recipe from above EXCEPT …after it’s cooked along with the onions and garlic and herbs …sprinkle the meat with the 2 tsp of Corn Starch, stir and add the spinach before adding the sauce, sauté and stir to incorporated the corn starch.
Half of a jar of sauce (14 oz)
Cheese Filling from above
Cheese fillingThis is a thin layer 1/3 of the filling.
Slice enough of the zucchini’s (skin and all), 1/16” to 1/8” thick, and pre steam them. They should still have some body to them but still be handleable so not falling apart. You want them tender. These will be your noodles. Drain and pat dry well.
Spray the inside of your leak proof pan, layer some of the Noodles, remember the tips. Spoon a thin layer of 1/3 Meat Filling, then dot with 1/3 Cheese filling, and 1/3 Mozz/parm Cheese mixture. Repeat two more times, finishing with top layer of Zucchini. cover with foil. Set Lasagna pan on long handled trivet. Add 1 1/2 c water in your 8 q pot or use 1 c in the 6q Pot, and if using a smaller 7 1/2” pan.
lower Trivet with Lasagna into the IP and set Pressure cook/manual for 15 min and then let it NR 15 min and the pin has dropped. Remove foil, add top layer of cheese. Turn pot off and Switch lids to the Air Fryer Lid… press Air Fry, and adjust the time to 6 min. Open the lid and place it on its protective tray, remove Lasagna from the pot and let it set 10 min before trying to remove from the spring form pan and before cutting. I left mine in the pan for the first servings.
See how thin the zucchini is, I don’t mind overlapping it to make sure there is a real layer. This is the top layer and I did not add cheese before covering it with foil, until it was cooked because I wanted to use paper towels to sop up any extra moisture off the top before adding cheese. Cover with foil, or a lid or stainless steel plate to keep the pots moisture out.6 min under theDuo Crisp Air fryer lidSome of my filling slithered out as I served it up. Believe me, I got it scooped up and back onto my plate?
Typically made thin…with more than one story on how it got its name, one story is that to dip a tablespoon into the middle of a serving of Grits, where the middle forms the Red Eye……while another Story is that General Jackson once told a cook whom had been drinking moonshine the night before, to bring him some country ham with gravy as red as his eyes …. play with the thickness if you want.
You need to fry a nice Ham Steak, in a couple of Tbsp of oil or Bacon grease
Allow good caramelization to coat the pan, don’t let it burn.
Remove the Ham set aside,
Use 1-2 cups of strong Coffee to deglaze the pan, make a slurry of the flour and water listed below and stir til creamy and smooth
Or do it from a rue …mix the following…
1 Tbsp Bacon grease or butter or oil in the pan
1 Tbsp flour
Slightly brown the flour,
Add all the coffee, and stir quickly until the gravy is smooth and creamy. serve with Ham Steak, Biscuits and Eggs, Grits or Jarney Cake. A lil instant coffee makes it stronger . I use Medaglia Doro..(green lid and red and gold and green lable)
1 c stone ground white cornmeal 1 tsp sugar 1/2 tsp salt 1 c boiling water
Mix and let set for awhile Med/Hot Griddle (Griswold button Bottom) I like bacon grease Teaspoon onto the griddle. Cook on the griddle til they dry out some and flip. I like mine browned a bit. Serve with Butter n Syrup (stirred together)
For a different version:
1/2 c finely ground corn meal, better yet, corn flour 1 c regular white flour, 1/2 tsp salt. 1 1/2 tsp Baking Powder. 1 egg. 1 1/4 c to 1 1/2 c milk. More if needed
Mix together well and spoon onto med hot and well greased griddle. I still like bacon grease but butter or oil or both works great. Wait until it starts to dry out on top, flip and fry until done.
I make a mix of all the dry ingredients and store it in a sealed container until I want to make them, then I just add an egg and about 1 c cream or milk and spoon some of the dry mix in and make them like thinner pancake batter. 212° is quicker but watch them.
This pic is from the next day after for this soup and even better than the first day!
Do you remember Campbell’s Scotch Broth Soup? You know, that flavor and the chewy Barley in it? This Soup is much more hearty and more concentrated than the canned, and so flavorful…Good ol comfort food. You can make this all in one day if you want but I do it in two. You can make your own Chicken Broth and You can also cut most of the Meat off the Bones if you want to before roasting the Lamb. You will just need to season it and Sauté it before adding it to the Soup so that you get all the flavor that you can from that Meat. It’s important to note that if your Lamb ends up being a bit tough, no worries…simply toss it in and cook along with the Veggies for the 4 min at the final cook.
FIRST DAY: MAKE THE BROTH . FOR THE BROTH:
Oven 375°. 1-2 Lamb Shanks …. season well with Slap ya mama or Johnnies Seasoning Salt or equivalent like Lowery’s. 1 Carrot chopped into large pieces. 1 onion chopped into 1/8. 1 Celery Stalk chopped into large pieces. 6 c Chicken Broth for the Instant Pot ( hold aside for after Veggies are Roasted)
Season Veggies and drizzle with EVOO . Place in Roasting Pan and Place into the Oven for an hour. Remove roasted Meat and cut the main Meat off the Bones and set that aside.
Add the roasted Veggies and Bones into the Instant Pot with the 6 c of Chicken Broth. Set the Lid onto the Pot and set the time to Hi Pressure and for 2 hrs. Allow at least 20 min NPR. Pick the Meat off the Bones and then discard them along with any sacrificial Veggies that you are not keeping from when you made the Broth. (you can keep them though, if you want them in the soup they may just disappear). Check the Meat for toughness, if it is a little tough, then you will want to toss it back in the Pot along with the fresh Veggies to cook rather than hold it out to add at the end. If it’s tender, then there is no need to run it through the Pressure cooker the second time, So at this point, decide weather or not to add the Meat to your final cook along WITH New Veggies, or if you will hold it out until after the Soup is done. You will use this Broth plus 2 more c Chicken Broth (8 c total) in the Soup, because your flavor is coming from this Bone Broth. Pour Broth into a refrigerator container and use it next day to make the Soup. Remove the Fat after it sets in the Refrigerator overnight.
Skip the Garlic in this process…. With this batch, I used 2 shanks.Bones and a few sacrificial Vegetables for the Lamb Bone Broth.This is the Lamb Bone Broth that will go into the Soup along with the Chicken Broth.Finished Broth
NOTE: (If you using Raw Lamb, then quickly Sauté it in a couple of TBSP in EVOO. Then add the seared Meat to the IP with the rest of the Ingredients to the Pot. Veggies will be soft like Canned.
FOR THE SOUP: 1 lb seasoned and pre cooked Lamb Meat from above, cut into 1/2” squares. Set aside to add in after the Soup is cooked unless it is tough, if it’s tough then just add it back into the IP with the new Veggies to cook. OR (1 lb raw, seasoned Meat cut up into 3/4” squares). See NOTE below 2 cups diced Onion…..(about 1 large Sweet Onion) 3 carrots chopped into 1/2” pieces (1 1/-2 cups). 2 ribs celery Chopped into 1/2” pieces 1 c peas (frozen works) optional. 1 large clove Garlic minced. 1/2 tsp Italian seasoning. 1/4 Tsp of Rosemary. 1/2 tsp Salt or more, adjust after tasting soup. 1/2 tsp Pepper, adjust to more after soup is done. 1/2-3/4 c Barley (You can pre cook the Barley if you want, in its own water or broth or just add 2 c more Broth, as suggested below….as stated 8c total). Remember, it will keep swelling even after the soup is done, so cook it first if you want. 8 c Regular Chicken Broth (2 c will be soaked into the Barley If you didn’t pre cook it). You are using 6 cups of this for the Lamb Bone Broth. (From the First day Above) 1 bay leaf. 2 Tbsp Costco’s Better than Bullion Chicken (save for the end if needed)
Optional: 1 chopped Potato
SECOND DAY: Make sure to remove the Fat from the Broth before adding it to the IP. Add all ingredients into the IP except for the cooked Lamb (unless it is a bit tough), the Peas, and Better than Bullion. Press Soup, Pressure cook or Manual and adjust time to 10 min. Keep in mind that this much Soup will also be cooking on the way up to pressure. When the Pot beeps, Wait 2-3 min and then do a CR (Controlled Release.. tap tap tap until you know that it won’t spit) Add the Peas and the chopped Meat (unless the meat is in the pot already). Taste the Soup and add more Salt and Pepper if needed or at this time add the Costco’s Better than Bullion Chicken, for even more flavor. Let the Peas and Meat heat up in the hot broth for a few min before serving. The longer the Soup sets, the more liquid the Barley will absorb. Serve with a piece of Buttered Bread, a Biscuit or piece of Cornbread.
For this batch I roasted the Meat first and cut it off the bones before roasting the bones again. There is more than one way to make this so feel free to do what you like.This is lightly seared lamb and ready to go into the Pot with the rest of the soup ingredients.
If you are using precooked Lamb then add your chopped Lamb to the soup and heat it up for 5 minutes. Enjoy.
