Place inner pot into Instant Pot unit. Add ingredients. You can add a little salt and/or butter if you like. Put lid on and set to sealing mode. Set for pressure cook or manual setting for 4 minutes. Let pressure release naturally for 10 minutes. Manually release any remaining pressure and open lid.
Put inner pot into Instant Pot. Pour water into insert. Add steamer rack.
Add eggs directly to steamer rack or put into a steamer basket. Put lid on and set to Sealing mode. Press Egg button or set manually for 4 minutes. This will made medium boiled eggs. If you would like them more or less well done, add or subtract 1 minute and continue.
When timer goes off, let the pressure release naturally for 4 minutes. Then release any remaining pressure manually. After that, put eggs in an ice water bath for 4 minutes.
I love making this recipe, but used to make a 4-5 lb. pork shoulder roast or pork butt in the crock pot. It would take at least 6 hours of cooking time, so I seldom made it, except for parties. Now I use country style ribs or cut smaller chunks of pork shoulder roast or pork butt and I make it in my new Instant Pot, so I can make it much more often!
Instant Pot Carnitas
Delicious Mexican shredded pork recipe. This is not spicy, but just has a wonderful flavor!
Add all ingredients to pot. Set to Pressure Cook for 30 minutes. Release pressure naturally for 15 minutes.
Release any remaining pressure manually. Remove meat from pot and shred with 2 forks.
Serve on a tortilla with toppings of your choice, such as cheese, lettuce, cilantro, sour cream, avocado, etc., or serve on top of a salad.
I was not successful at deboning my butt roast, so I had a chunk of meat with the bone that weighed about 2 1/2 lbs. and was still partially frozen. It took about 1 hour to cook this way, but it was absolutely fantastic!
This beef stew is thick with a deliciously flavored broth and lots of meat and veggies. If you plan ahead, it can be cooked in the crockpot after the meat and veggies are browned in pan. If you need to avoid gluten, wheat or soy, substitute a flour that is safe for you and make sure to use Better Than Bouillon organic beef base.
Put flour, salt & pepper in large Ziploc bag. Heat oil over medium heat in a large Dutch oven. Place meat in bag with the flour mixture and shake until well coated.
Shake off meat pieces and add them to the oil. Cook, stirring occasionally, until slightly browned.
Add onion to the remaining flour in the bag. Add onion, carrot and celery to the pot. Cook, stirring occasionally, to slightly cook the vegetables, about 5 minutes. Add parsley, thyme, water and Better than Bouillon organic beef base.
Cover and cook over low heat for 1 1/2 hours, stirring every 15 minutes or so.
Add diced potatoes, carrots and onions. Cook for another 45 minutes or until potatoes and carrots are tender.
You will need a lot of counter space for making these noodles, so make sure to clear the counters. Also make sure you use a lot of flour as you are working. We lay out rows of wax paper and flour that to lay the dough onto between settings.
Place eggs, water, flour and salt in mixer bowl. Attach bowl and flat beater. Turn Kitchen Aid stand mixer to Speed 2 and mix 30 seconds.
To test for perfect consistency: Pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers, it should work well. It may be necessary to add a small amount of water or flour to reach correct dough consistency.
Exchange flat beater for dough hook. Turn to Speed 2 and knead for 2 minutes.
Remove dough from bowl and hand knead for 1-2 minutes. Wrap in plastic wrap and let it rest for 20 minutes.
Divide dough into 4 pieces before processing with Pasta Sheet Roller attachment.
Cut dough into pieces about 3/8" thick. Flatten each piece slightly. Set adjustment knob on Pasta Sheet Roller at 1. Turn mixer to speed 2 or 4. Feed flattened piece of dough into rollers to knead.
Fold in half and roll again. Repeat folding and kneading process several times, until dough is smooth and pliable and covers the width of the roller.
Lightly dust pasta with flour while rolling and cutting to aid in drying and separation. Knead and fold each piece of dough in the same manner.
Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Do not fold dough on setting 2 or higher.
Change to setting 3 and feed dough through rollers again. Continue to increase roller setting until desired dough thickness is reached. Egg noodles are best at setting 4.
Start with boneless chicken pieces and make a rich, scrumptious, thickened broth to go with it. Then make some homemade noodles (or buy some fresh or frozen noodles) and cook them right in the broth. Fantastic!!
For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, 2 3/4 cups light spelt flour (or all-purpose if no wheat allergy)
Heat large (13") cast iron skillet over high heat. Add oil and chicken. Season chicken with pepper. Cook quickly, stirring often, until done. Remove from pan and place in crock pot.
Melt butter in same skillet over medium heat. Add carrots, celery, onion and garlic, and saute until tender, about 10-15 minutes.
Add flour and blend evenly.
Quickly whisk in cream, water, and chicken base until smooth. Add to crock pot and turn onto low until ready to continue.
Before adding noodles, turn crock pot to high heat. We positioned the Kitchen Aid in such a position so the noodles go directly into the crock pot.
Add noodles and stir to separate. Cook until noodles are tender, about 20 minutes. Taste and adjust seasoning if necessary.
I reduced the amount of flour for thickening because I was using homemade noodles. For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, and 2 3/4 cups flour. If you are not using fresh homemade noodles, you may need more thickener.
Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem. However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.
Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.
A healthy way to start your day. This is made from whole grain oats. Suggested toppings: brown sugar, cinnamon, chopped nuts, raisins, preserves, strawberries, blueberries, raspberries, dried cranberries or cherries, yogurt, granola, chocolate chips, honey, or syrup
My preference is honey and granola (http://www.cherylsrecipes.net/recipe/easy-homemade-healthy-granola/); my husband likes brown sugar.
Put all ingredients into an uncovered saucepan. Bring to a boil. Reduce heat and cook 3 minutes over medium heat, stirring occasionally. Cover; remove from heat. Let stand 2 minutes or until desired consistency.
Each serving (without additional toppings) contains 190 calories, 4 g fat, 0 mg cholesterol, 360 mg sodium, 5 mg potassium, 35 g carbs, 6 g fiber, 1 g sugar, 6 g protein
Place 2 cups of water on stove to begin boiling to cook rice. When it boils, add the rice and reduce heat. Simmer for 50 minutes. If there is any water remaining in the pan after it is cooked, drain it.
Meanwhile, cook chicken in skillet. (You will probably want to add some oil to the pan.) While those are cooking, dice fennel (or celery) and onion.
Remove chicken from pan when just done.
Add butter to skillet and cook fennel (or celery) and onion just until tender-crisp. Combine water and cornstarch and add to fennel and onion mixture. Add soup base, salt, pepper, and milk. Stir often over medium to medium-high heat until it is thickened as you desire. Add rice and chicken to soup. Add Asiago cheese and stir in, or you can use as a garnish. Ladle into serving bowls and top with cilantro, if desired.
Each serving contains: 506 calories, 26 g fat, 141 mg cholesterol, 1046 mg sodium, 477 mg potassium, 35 g carbs, 3 g fiber, 13 g sugar, 34 g protein