Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
If you would like, you can add or substitute some cooked shrimp at the end of cooking. We don’t normally have it on hand, so I left it out of the recipe.
Press saute on Instant Pot and wait until it says "HOT".
Add oil to inner pot, along with chicken and sausage. Cook until chicken is done, about 5 minutes. Remove with slotted spoon and set aside.
Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
This was very good served with Cholula hot sauce and Monterey Jack cheese. (Probably not authentic, but good anyway.)
Recipe Notes
Emeril's Essence Creole Seasoning:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
Did you know that you can buy large bags of peeled, ready to use garlic from Sam’s and store the garlic in the freezer? Then just remove whatever your recipe calls for and use it like you would fresh garlic, except without the hassle of peeling it! This recipe is a wonderful way to use those bags of garlic. I roast a pound or so at a time, then mash them and store them in a jar in the refrigerator. Then, when I get ready to make something with garlic, I just take a spoonful out and add it to whatever I am making. It is so easy and very convenient!!!
This recipe is so quick and easy, it can be made in about half an hour. Â We use it in place of bread for sandwiches or just eaten plain. Â We are hooked on it!
If you would like the bread to be flatter, you can leave out the baking powder.
Optional: If you are using garlic, finely mince garlic and saute briefly in medium hot skillet with some olive oil.
Meanwhile in a mixing bowl, combine flour, baking powder and salt. If you have sauteed garlic or onions to add to the bread, this is a good time to add them. Add yogurt. Add olive oil as needed for a nice soft, easy to use dough.
Heat cast iron griddle or skillet to medium high heat (5 on my gas stove).
Divide dough into 6 portions. Roll each portion into a ball, then roll out flat into a circle, 1/8" thick or less.
Brush a little olive oil onto skillet or griddle and add a flatbread. Cook 1 minute on each side, then remove to a dinner plate and keep covered with clean dish towel to keep warm as you finish with the remaining flatbreads.
While it is cooking, you can be rolling out the next flatbread and cook as described above until all are cooked.
Recipe Notes
This would also be good with seeds added to the dough, such as caraway, fennel, sesame, finely chopped sun dried tomatoes, and/or with garlic or onion, minced and sauteed, then added to the flour mixture. Â The seeds can be added to the dough, or sprinkled on top of the dough as you are rolling it out into rounds, then use the rolling pin to press them into the dough as you are shaping it.
Although spelt is an ancient form of wheat, it is safe for most people with wheat allergies. Â It does, however, contain gluten. Â If you know you have a wheat allergy or wheat intolerance, eat at your own discretion.
Heat a large skillet over medium high heat. Add the oil and brown the ground beef.
As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
Combine the seasonings as that finishes cooking.
Add all other ingredients, except sour cream, to the cooked beef. Stir to combine and cover.
Bring to a boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. The time may vary depending on the type of noodles you use. Read the directions on the package. This gluten free Barilla fettuccine takes 13-14 minutes, but white spelt pasta takes 7 minutes!
Add the sour cream and stir. If it is too watery, let sit for 5 more minutes. Serve immediately.
Preheat oven to 400. Peel and cut carrots into 2-3" lengths. Drizzle with olive oil. Season with salt and pepper. Add sesame seeds. Bake for 30 minutes.
Meanwhile, coarsely chop the garlic. After the carrots have baked for 30 minutes, remove from oven and add garlic. Stir to combine. Bake for another 5-10 minutes.
Recipe Notes
We buy peeled garlic from Costco in a large bag.  Then it can be put in freezer and used as needed.
Preheat oven to 425.
Remove papery skin from garlic head, but do not peel or separate cloves. Place on a piece of foil and drizzle with olive oil. Wrap in foil and place on a baking sheet.
Place each onion on a piece of foil, cut side down. Drizzle with olive oil, but do not wrap with foil. Place on baking sheet with garlic and bake for 30 minutes. Remove from oven and wrap onions with foil. Return to oven for another 30 minutes.
After onions and garlic have cooled awhile, separate garlic cloves and squeeze to extract garlic pulp. Discard the skins. Put all ingredients in food processor. Process until it is well mixed and a smooth consistency.
Recipe Notes
You can also use the garlic cloves that are already peeled. Â We buy a large bag from Costco and freeze them. Â Then we just take out whatever amount we need and use it. Â For this recipe, just put a handful on the piece of foil and continue as described. Â No need to extract garlic pulp from the skins this way!
Brown meat mixture ingredients together with olive oil.
Add all Seasonings.
Note: If you are making this for another day, stop here. It will be easier to cool down and store in the refrigerator at this point, then finish it the day you are serving it.
Combine all ingredients and simmer until ready to serve. You will need to add water as it is cooking so it is not overly thick.
Serve with Frank's Red Hot Sauce, shredded cheese, sour cream, Fritos, sliced jalapenos, etc.
Recipe Notes
The chocolate chips add a richer flavor and beautiful color.
