Insta Pot Honey Glazed Carrots

 Made these for Thanksgiving, and they were a huge hit, and so easy to make!!

Ingredients

▢2 lbs carrots peeled and chopped into ½ inch pieces

▢1 cup water

▢2 tablespoons unsalted butter

▢2 tablespoons honey

▢¼ teaspoon salt

▢1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves

Instructions 

1. Combine - Place 1 cup of water in the bottom of the stainless steel insert of the Instant Pot. Add trivet on top. Place carrots on a trivet (it's ok if some fall through).
2. Pressure cook - Put the lid on Instant Pot and turn the valve to 'sealing'. Cook on manual high pressure (or 'pressure cook') for 2 minutes.
3. When Instant Pot beeps, immediately release the pressure. 
4. Transfer - Remove the lid and carefully transfer the carrots to a clean bowl. Carefully pour out the liquid from the Instant Pot.
5. Sautée - Select sautée. Add the butter, honey, salt and thyme. Simmer for 1-2 minutes, until slightly thickened. 
6. Serve - Add the carrots back to the Instant Pot, toss in the sauce, and serve.

Made these and they were a huge hit for thanksgiving!

Zuccini Bread

 **this recipe has already been adjusted so it is only mildly sweet and has extra veggies in it**

Ingredients

• 3 eggs
• 1 cup sugar (originally 2)
• 3 cups zuccini (originally 2)
• 3/4 cup coconut oil (originally 1)
• 2 tsp vanilla
• 3 cups flour
• 1 tsp salt
• 1 tsp soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup chopped nuts
• 1/2 cup chocolate chips

Instructions:

(makes 2 loaves)

• beat eggs till foamy
• stir in sugar, zucchini, oil, and vanilla
• gradually add dry ingredients and spices
• stir in nuts
• bake at 325 for 60-80 minutes
• cool 10 min

Tomatillo Salsa Verde

 

Ingredients

• 1 1/2 pounds tomatillos

• 1/2 cup chopped white onion

• 2 cloves (or more) garlic , optional

• 1/2 cup cilantro leaves

• 1 tablespoon fresh lime juice

• 2 Jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want)

• Salt to taste

Instructions

1. Remove husks from tomatillos and rinse well
2. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
3. Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
5. Season to taste with salt.
6. Cool in refrigerator.
7. Serve with chips or as a salsa accompaniment to Mexican dishes.

Dominican Beans (habichuelas guisadas) in an insta pot

 DOMINICAN BEANS

COOK TIME:1 hr 15 mins

SOAK TIME:8 hrs

TOTAL TIME:9 hrs 15 mins

YIELD:12 SERVINGS

INGREDIENTS

• 1 lb dried red kidney beans
• 2 tablespoons olive oil
• 6 cloves crushed garlic
• 1 tablespoon tomato paste
• 1/4 bunch cilantro sprigs
• 1 red onion, cut into 8 pieces
• 1 cubanelle pepper, cut in 4 pieces
• 2 chicken bouillon cubes, I use Maggi (or veggie for vegetarian)
• 1 1/2 teaspoons adobo seasoning
• kosher salt, or to taste

INSTRUCTIONS

1. Put beans in the pressure cooker or Instant Pot and cover them with water so there’s 2 inches over them (10 cups).
2. Soak overnight, but don’t drain.
3. Next day, cover and seal the pressure cooker (or Instant Pot) over medium heat, when the pot comes to pressure cook high pressure 20 minutes. Natural release.
4. While the pressure releases, in a large skillet, heat oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper, bouillon cube and saute about 10 minutes, stirring.
5. Open the pressure cooker when the steam releases, take 25% of the beans and liquid and transfer to the blender. Puree well then return to the pot.
6. Add adobo seasoning and salt (about 1 teaspoon), or to taste. 
7. Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
8. Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often. 
9. Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.

Braised Chinese Mushrooms with Bok Choy

 Ingredients

• 2½ ounces small dried Chinese Mushrooms (70 grams)
• 10 ounces Shanghai baby bok choy (280 grams, bottoms trimmed and split in half lengthwise)
• 2½ tablespoons vegetable oil (divided)
• 1 teaspoon salt
• 2 cloves garlic (finely minced)
• 1 tablespoon Shaoxing wine
• ¼ teaspoon dark soy sauce
• 1½ tablespoons regular soy sauce
• 1 tablespoon oyster sauce (use vegetarian oyster sauce to keep the dish vegan)
• 1½ teaspoons sugar
• ⅛ teaspoon sesame oil
• ⅛ teaspoon white pepper
• 1 tablespoon cornstarch (mixed with 1 tablespoon water)

Instructions

• Place the dried Chinese mushrooms into a medium bowl, and pour 2-3 cups of hot water over them. Place a plate over the bowl so the mushrooms are completely submerged. Because the mushrooms are small, they should reconstitute quickly. After 15 minutes, cut off the stems of the mushrooms and return them to the water to soak for another 15 minutes.
• Wash your cut Shanghai bok choy in a large bowl of water so the vegetables are fully submerged. Agitating or stirring the vegetables in the water will release any dirt or sand. Repeat this process another 2 times or as necessary, until the water is clean and there is no sand or dirt at the bottom of the bowl.
• After your mushrooms are done soaking, transfer to a plate and gently squeeze out the excess water. Set the mushrooms and the soaking
  water aside.
• Bring 6 cups of water, 1 tablespoon vegetable oil, and 1 teaspoon salt to a boil. Blanch the Shanghai bok choy for 40 seconds, stirring occasionally. They should be just wilted and bright green. Scoop out the bok choy into a bowl and pour 2 cups of cool water over them. The water will stop the cooking process, but you don’t want your veggies to be ice cold, so pour the bok choy into a colander right after they’ve been submerged in the cool water. Drain.
• Next, arrange the bok choy into a circle around a large serving plate, with a space in the middle for the mushrooms.
• Now, heat your wok over medium high heat. Spread 1½ tablespoons vegetable oil around the perimeter. Add the finely minced garlic and mushrooms, and stir fry for 10 seconds. Stir in the Shaoxing wine.
• Next, carefully pour the mushroom soaking water into the wok, making sure that you don’t pour any sediment from the bowl into the wok.
• While the liquid comes up to a simmer, add ¼ teaspoon dark soy sauce, 1½ tablespoons regular soy sauce, 1 tablespoon oyster sauce or vegetarian oyster sauce, 1½ teaspoons sugar, ⅛ teaspoon sesame oil, and ⅛ teaspoon white pepper. Stir until combined, and turn the heat down to simmer for 5 minutes.
• Next, mix the cornstarch slurry and slowly pour it into the sauce while stirring constantly. After letting the mushrooms cook for an additional minute, taste the sauce. If needed, re-season with more soy sauce, sugar, or oyster sauce to your own preference. Add more hot water if the sauce is too thick or more cornstarch slurry if the sauce is too thin. The sauce should be thick enough to coat a spoon.
• Transfer the mushrooms and sauce to the center of your cooked Shanghai baby bok choy, and serve this Braised Chinese Mushrooms with Bok Choy immediately for best results!