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You'll find over 400 of my favorite recipes here, including ideas for Quick meals, Cooking for 2, Feasting on Leftovers, and cooking with 5 Ingredients or Less. I'm adding new posts regularly; you can subscribe by email or RSS feed if you'd like to receive the latest recipes. Bon appétit!

Perfect Instant Pot Broccoli

January 8, 2018

By Kath Dedon

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We had delicious Pan Roasted Blood Orange Chicken last night which I will be adding to the blog soon. Today I’m here to share how I successfully cooked broccoli in my Instant Pot.

I bought a steamer basket that fits perfectly in my 6-quart Instant Pot. I simply washed the broccoli, peeled the stems and cut them into small pieces, and cut the florets into smaller pieces. I prepared the broccoli ahead of time and just left it in the basket until I was ready to cook it.

I have a couple of Instant Pot cookbooks that recommend 2 – 3 minutes for broccoli. However I had run across posts online that say 0 minutes is plenty if you don’t want mushy broccoli. I decided to go with that.

When the chicken was done I just let it rest in the pan while I cooked the broccoli.

I put 1 cup of water into the Instant Pot and then put the basket of broccoli in and sealed the lid. I pressed the Manual button and then used the “-“ button to set the time to 0 minutes.

It took about 10 minutes to get up to pressure and it was done! I used a quick release and it was ready to eat.

I am now eager to try cooking other vegetables in my Instant Pot. It will be a bit of a trial and error, I’m sure, as I try different things. The time needed will depend on the size and density of the vegetable pieces. For small broccoli florets, 0 minutes was perfect!

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Instant Pot Broccoli

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Perfect Instant Pot Broccoli

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(print the “recipe”)

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  1. Wash the broccoli, peel the stems and cut them into small pieces. Cut the florets into smaller pieces. (This can be done ahead.)

Broccoli in the steamer basket.jpg

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2. About 10 minutes before you want to serve, put 1 cup of water into the Instant Pot. Put a steamer basket in the pot and fill with the broccoli.

Red handle folds down

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3. Seal the lid and set the Pressure Release to “Sealing”.

4. Press Manual and use the “-” button to set the time to 0 minutes.

5. When it’s done, use the quick release method to let the steam out. Serve!

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Instant Pot Broccoli - cropped.jpg

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Happy New Year!

January 4, 2018

By Kath Dedon

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As In the Kitchen with Kath enters its 9th year, I decided to take a look back at the most popular recipes of 2017.

As Laura wrote in our Christmas letter, “In the Kitchen with Kath basically became a love letter to the Instant Pot.” It took me a bit of time to get acquainted with the electric marvel, but 4 out of the last 5 recipes have involved my 6-quart Instant Pot. And 3 out of the 8 most popular (most viewed) recipes for the whole year are Instant Pot recipes. It has earned a permanent place in my kitchen and I expect I’ll be using it even more this year.

So here are the 8 most popular recipes on my blog in 2017. Just click on the name of each recipe to see its blog post.

 

#8 Kung Pao Chicken is great Chinese take-out at home. The chicken marinates for just 10 minutes and then you’re a quick stir-fry away from a tasty dish!

kung-pao-chicken

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#7 Roasted Shrimp Cocktail I made this more than once last year. It’s a super easy appetizer. The cocktail sauce is old-school classic. We also enjoyed it with homemade remoulade sauce. (That’s on my to-do list to share sometime soon.)

Roated Shrimp Cocktail up close - Copy

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#6 Instant Pot Chicken Soup We really love this low-carb chicken soup! If you have an Instant Pot, you know that “instant” does not mean it’s ready instantly. With a Natural Pressure Release, this takes a little over 2 hours, but the hands-on time is short. The Instant Pot makes such a flavorful broth; we don’t miss noodles or rice in this one.

Instant Pot Chicken Soup

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#5 Easy Butter Chicken Made 3 Ways (Instant Pot, Slow Cooker, or Stovetop) I made this in my Instant Pot and also in my Slow Cooker. It uses canned coconut cream instead of dairy cream making it perfect for those with dairy sensitivities.

butter-chicken

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#4 Keto Ground Lamb Casserole When I first saw this recipe I thought, “That looks like it’s probably pretty good.” Then I made it. Wow! I loved it and have made it several times. I find I crave the leftovers to pack in a lunch when I’m subbing. It heats up well in a microwave.

Keto Ground Lamb Casserole

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#3 Chiang Mai Chicken takes more time than a lot of my recipes but it is very easy. It serves 8 and is perfect when you are looking for an impressive recipe for entertaining. It truly is one of the best chicken recipes I have ever made!

Chiang Mai Chicken with Cauliflower rice

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#2 Quick Curtido (Salvadoran Cabbage Slaw) is the perfect side dish with rich main dishes like Slow Cooker Mexican Pulled Pork or barbecued meat. If you have a food processor this can be made very quickly. It keeps well for several days.

quick-curtido-mexican-cabbage-slaw-copy

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#1 – The most popular recipe on the blog in 2017 was the Instant Pot Refried Beans. It is a good one! You can start with a pound of dried, unsoaked, pinto beans and end up with fantastic homemade refried beans in about 2 hours. I love it!

instant-pot-refried-beans

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Happy New Year!! 

Instant Pot Smoked Sausage and Black-Eyed Peas

January 1, 2018

By Kath Dedon

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Yes! You can make Smoked Sausage and Black-Eyed Peas in the Instant Pot! I used a couple of things that I learned from J. Kenji López Alt’s Instant Pot split pea soup recipe and successfully made the black-eyed peas.

I cut the broth by 25% because, as Kenji says, there is no evaporation when you pressure cook.

I sautéed the first eight ingredients in 3 tablespoons of butter. The butter adds great flavor, and the fat helps to inhibit foaming when you’re pressure cooking legumes or grains.

From start to finish, it took about 1½ hours to make the Instant Pot Smoked Sausage and Black-Eyed Peas. The original recipe takes about 2 hours, start to finish, so the Instant Pot saves a little time. Without having a side-by-side taste test, I do think the Instant Pot version is better. The black-eyed peas were perfectly cooked with a velvety texture.

If you have a 6- or 8-quart Instant Pot I highly recommend that you try this Instant Pot Smoked Sausage and Black-Eyed Peas recipe. And may you have only good luck in 2018!

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Instant Pot Smoked Sausage and Black Eyed Peas - Cropped

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Instant Pot Smoked Sausage and Black-Eyed Peas

(Adapted from Emeril Lagasse’s recipe)

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(print the recipe)

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Serves 4 – 5

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Important notes:

  • Do not double the recipe. Split peas (and other legumes and grains) can foam and clog the valves if the pot is too full.
  • Do not reduce the butter. Adding fat to the pot can help to keep the foaming down. If you want to use oil instead of butter, use 3 tablespoons.
  • If you’re using a stovetop pressure cooker, monitor it closely, never setting the heat higher than medium-high.

 

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3 tablespoons butter

12 – 16 ounces smoked sausage, sliced

1 cup chopped yellow onion

½ teaspoon salt

¼ teaspoon cayenne pepper

whole cloves garlic

5 sprigs of fresh thyme

bay leaves

3 teaspoons finely chopped Italian parsley

6 cups chicken stock

1 pound dried black-eyed peas, rinsed and drained

1 tablespoon minced garlic

Minced green onions, to garnish (optional)

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Black-eyed peas

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Ingredients: Everything to saute is in the bowl, 4 cups of stock in the carton plus 2 more cups in the measuring cup. Minced garlic to add with the stock and black-eyed peas.

Ingredients

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  1. Press the Sauté button and then use the Adjust button to set the heat to “Normal” (medium). Wait for the display to say “Hot”. This takes about 3 minutes.

Hot

 

2. When the pot is hot, put the butter in. When it has melted, add the sausage, onion, salt, cayenne pepper, whole cloves of garlic, thyme, bay leaves, and Italian parsley. Cook, stirring occasionally, for about 5 minutes.

Butter melted

Sauteeing

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3. Press the Keep Warm/Cancel button to stop the sauté function. Add the chicken stock, black-eyed peas and minced garlic.

Stock, peas and garlic added

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4. Put the lid on, setting the Pressure Releaseto Sealing. Press the Manual button and set the time to 23 minutes. (If using a stovetop pressure cooker, cook it under pressure for 20 minutes.) With the Instant Pot, it takes about 15 minutes to get to pressure and start the 23-minute countdown.

23 minutes

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5. When the 23 minutes are done, press the Keep Warm/Cancel button to turn the pot off and let the pressure release naturally. It will take up to 30 minutes for the pressure to release.

6. When the float valve has dropped back down, the pressure has been released. Open the pot, give it a stir, and serve. Garnish with green onions, if desired.

Instant Pot Smoked Sausage and Black Eyed Peas - Cropped - Copy

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Instant Pot Split Pea and Ham Soup

December 30, 2017

By Kath Dedon

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If you have an Instant Pot and leftover holiday ham, you really should try J. Kenji López-Alt’s recipe for Instant Pot Split Pea and Ham Soup. Bob proclaimed twice last night that it is the BEST Split Pea Soup he has ever had! Ever!! Even better than Julia Child’s, and it’s much easier and faster than her version.

I have always used an immersion blender to blend split pea soup a bit when it’s done, but that step is unnecessary when you use a pressure cooker. Kenji uses a quick release when the soup is done and says that when you open the pot the soup will be boiling furiously, essentially puréeing itself. My soup was beautifully puréed without using the quick release.

If I had the 8-quart Instant Pot I might have tried the quick release method because the pot would not be as full. With my 6-quart pot, however, I was nervous about sputtering soup if I used a quick release. I used a natural release. I’m not sure how long that took because I was busy socializing with Bob and our friends in the living room and not watching the pot. After the pressure was released, the Instant Pot went into “Keep Warm” mode.

When we were ready to eat, I removed the lid, gave the soup a quick stir, and it was PERFECT! As Kenji points out, Instant Pot Split Pea and Ham Soup may not be the most beautiful dish, but it sure is tasty! If you have an Instant Pot but don’t have leftover ham, go out and get a good quality ham steak and make this soup!

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Not very photogenic, but Instant Pot Split Pea and Ham Soup is a winner!

(Southern Corn Bread was great with the soup.)

Instant Pot Split Pea and Ham Soup

 

Instant Pot Split Pea and Ham Soup

(Adapted from J. Kenji López-Alt’s 30-Minute Pressure Cooker Split Pea and Ham Soup recipe)

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(print the recipe)

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Serves 5 – 6

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Important notes:

  • Do not double the recipe. Split peas (and other legumes and grains) can foam and clog the valves if the pot is too full.
  • Do not reduce the butter. Adding fat to the pot can help to keep the foaming down. If you want to use oil instead of butter, use 3 tablespoons.
  • If you’re using a stovetop pressure cooker, monitor it closely, never setting the heat higher than medium-high.

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Kenji calls this a “30-minute” soup, but it takes longer than that. After you seal the pot it takes some time (15 minutes?) for it to get up to pressure before the 23-minute cooking time starts. The Natural Release Method adds another 30 minutes or so. Allow about an hour and 15 minutes, but most of that is unattended time.

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3 tablespoons butter

1 medium onion (about 6 ounces), diced

1 large rib celery (about 4 ounces), diced

6 – 8 ounces ham, diced (I used 8 oz.)

2 medium cloves garlic, minced

1 pound dried green split peas, rinsed and drained

6 cups homemade or store-bought chicken stock (I pulled 2 cups of homemade stock from the freezer and used 4 cups of Swanson’s Chicken Stock.)

2 bay leaves

Scant ½ teaspoon Salt (Optional. Omit if your chicken stock and ham are particularly salty.)

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  1. Press the Sauté button on the Instant Pot and use the Adjust button to set it at Normal (medium heat).
  2. Let the pot heat up. In a few minutes it will indicate “HOT” when it’s ready. Add the butter to the pot. When it has melted add the onion, celery, and ham. Cook, stirring often, for 3 or 4 minutes, or until the vegetables have softened a bit but have not yet browned.
  3. Add the garlic, and cook, stirring, for 30 seconds.
  4. Press the Keep Warm/Cancel button to stop the sauté function. Add the peas, broth, and the bay leaves. Stir in the salt, if you’re using it.
  5. Put the cover on the pot, setting the Pressure Release to Sealing. Press the Manual button and set the time to 23 minutes. (If using a stovetop pressure cooker, cook it under pressure for 20 minutes.)
  6. When the 23 minutes are up, the pot will “beep”. Just leave it alone and let the pressure release naturally. That will take about 30 minutes.
  7. When the float valve has dropped back down, open the pot, and give the soup a stir. Season to taste with salt and pepper and enjoy!

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Instant Pot

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Instant Pot Split Pea and Ham Soup  - Copy.jpg

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Instant Pot Chicken Soup

December 4, 2017

By Kath Dedon

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Instant Pot Chicken Soup is so easy. We love it and I’ve made it at least three times.

The recipe is from Coco Morante on Elise Bauer’s Simply Recipes blog. This is chicken soup with no noodles or rice, and we don’t miss them! Coco suggests you could cook some noodles separately to add to the soup, but I don’t think that’s necessary. Instant Pot Chicken Soup is a low carb soup and it’s delicious the way it is!

I have a 6-quart Instant Pot and this recipe fills it up quite a bit, but not to the Max line. The Max line is really the maximum for doing non-pressure cooking functions, like slow cooking. Guidelines for pressure cooking in any type of pressure cooker say the pot should only be half full for things that expand and might possibly foam, like dried beans or grains. It should only be 2/3 full for everything else, including pressure cooked soup. With the 6-quart Instant Pot, ½ full is just under the 3 Liter mark and 2/3 full is just under the 4 Liter mark.

The first two times I made it, I used a natural release. In other words, I just turned the pot off when it was done and waited until the float valve dropped before opening the pot. It took maybe 30 or 40 minutes to drop. That worked great and I didn’t have to worry about the broth “spitting” out of the valve.

When I made it last week, I decided to try Coco’s suggestion to let it release naturally for 15 minutes and then do a quick release. I learned that my pot was too full to do a quick release. When I released the pressure, there was quite a bit of soup that spit out of the pressure valve making a bit of a mess on the counter. The soup was still as delicious as ever, but if I do the full recipe in my 6-quart pot I’ll use a natural release.

This makes a lot of soup. Coco says it is 4 – 6 servings, but I found that it makes at least 6 servings. I may try cutting the recipe in half for just the two of us. We’ll have plenty of soup for dinner and leftovers and I won’t have the sputtering issue if I use the quick release after a 15-minute rest.

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Instant Pot Chicken Soup

 

Instant Pot Chicken Soup

(Adapted from Coco Morante’s recipe on Simply Recipes)

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(print the recipe)

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Prep time: 20 minutes

Time for the Instant Pot to get up to pressure: 30 minutes

Cook time: 25 minutes

Natural release time: 30 – 40 minutes

Time for cutting up the cooked chicken: 15 minutes

Total time, start to finish: A little over 2 hours, mostly unattended

(If your pot isn’t over 2/3 full and you do a quick release after a 15-minute natural release, the total time will be about an hour and 45 minutes.

 

 

I used a 6-quart Instant Pot. This will work equally well in an 8-quart Instant Pot. Just follow the same timing and cooking procedure. With the same quantity of soup, the 8-quart pot will not be too full and you should be able to do a quick release after a 15-minute natural release.

 

Generously serves 6

 

1 (3-4 pound) chicken, or an equivalent mix of bone in chicken pieces (I used 3.5 pounds of bone-in skin-on chicken thighs.)

 

4 ribs celery, sliced

4 medium carrots, peeled and sliced

½ large yellow onion, peeled and diced

3 cloves garlic, smashed and peeled

A few sprigs fresh flat leaf (Italian) parsley

3 sprigs fresh thyme

4 teaspoons salt

2 quarts water

 

  1. Put the chicken in the pot skin side up.

Chicken thighs

 

.22. Put all of the other ingredients in the pot.

vegetables added

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My pot is pretty full. It’s just shy of the 4 Liters mark which is the maximum (2/3 full) for pressure cooking in the 6-quart pot.  (The Max mark on the pot is for slow cooking, NOT for pressure cooking.) With the pot this full, I should have used the longer natural release to avoid having some soup sputter out of the release valve. You can read this to learn more about the maximum fill lines.

water added

 

3. Put the lid on the pot, and turn the pressure regulator to Sealing. You can use the “Manual” program or the “Soup” program. Select 25 minutes of cooking time.

soup setting.jpg

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4. When the time is up, turn the pot off and let the pressure release naturally.

5. When the float valve has dropped down, open the pot. Remove the chicken pieces to a cutting board. When they are cool enough to handle, remove the skin and bones. Chop the meat into bite-size pieces and return it to the pot.

6. Serve.

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If you don’t have a pressure cooker, you can make it on the stovetop.

Chicken Soup cooked in a pot on the stove

 

Prep time: 20 minutes

Bring to a boil: 15 minutes

Simmer: 1 hour

Time for cutting up the cooked chicken: 15 minutes

Total time from start to finish: A little under 2 hours

 

Put all of the ingredients in a large Dutch oven (or similar pot). Cover, bring to a boil. Reduce heat to a simmer. Simmer for 1 hour. Remove the chicken from the pot. When it’s cool enough to handle, remove the skin and bones and chop the meat into bite-size pieces. Return the chicken to the soup and serve.

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Instant Pot Chicken Soup - Copy

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Perfect Instant Pot Hard-Cooked Eggs

November 12, 2017

By Kath Dedon

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After several attempts at making hard-cooked eggs in my Instant Pot, I finally made Perfect Instant Pot Hard-Cooked Eggs!

There is nothing wrong with J.Kenji Lopez-Alt’s method for steaming eggs; I have made many Perfect Hard Cooked Eggs using his method. If I didn’t have an Instant Pot I would definitely continue to steam them.

However, I do have an Instant Pot! So future hard-cooked eggs at Chez Dedon will probably be produced in my Instant Pot now that I’ve figured it out.

If you search the Internet, you’ll find a surprising number of ways to make hard-cooked eggs in an Instant Pot. I tried some of them. 5 minutes of high pressure with 5 minutes of natural release before doing a quick release did not work for me. The yolks were not fully cooked. 8 minutes of high pressure with 5 minutes of natural release worked a bit better, but the yolks still had a small spot that was not quite done.

I found Amy and Jacky’s blog post about cooking eggs in the Instant Pot. They used low pressure and cooked the eggs for 5, 6, 7, 8, 9, 10, 11, 12, 13, and 14 minutes. They posted photos of all of the eggs to show how they turned out. For hard-cooked eggs, the 12-, 13-, and 14-minute eggs looked like they would suit me the best.

Since 13 minutes is the timing I use for steaming eggs, I decided to try that with the Instant Pot. It worked beautifully! I feel like I’m all ready to make deviled eggs for holiday get-togethers!

Update 11/15/17:  

Yesterday I opened a new carton of large eggs and cooked them in the Instant Pot with Low Pressure for 13 minutes. They had a green ring around the yolk indicating that they were overcooked. (See photo at the end of this blog post.)

Today I cooked some more eggs from the same carton with Low Pressure for 12 minutes and they were perfect. Blogger Ron of Lost in a Pot reported in a comment to this post that he cooked perfect eggs using Low Pressure for 12 minutes as well. From now on I will set the timer for 12 minutes. 😉

 

Perfect hard-cooked egg

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Perfect Instant Pot Hard-Cooked Eggs

(Adapted from Amy and Jacky’s recipe on their blog, Pressure Cook Recipes)

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(print the recipe)

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This method calls for using cold tap water and cold large eggs. Using warm water, room-temperature eggs, or eggs that are a different size could affect your results.

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2 – 8 large eggs, cold from the refrigerator

1 cup cold tap water

  1. Put the steamer rack that came with the Instant Pot in the pot. Put the eggs on the rack and pour in the water. Put the lid on and set the steam release handle to Seal.

Eggs in the IP

 

2. Press the Manual button and then press the Pressure button. Use the “-“ button to select Low Pressure. Set the time for 13 minutes 12 minutes.

3. While the eggs are cooking, prepare a bowl of ice water so it’s ready to cool the eggs.

4. When the 12 minutes under pressure are up and the Instant Pot beeps, press the Keep Warm/Cancel button to turn off the IP. Move the steam release handle to Vent for a quick pressure release.

5. Remove the lid. Put the eggs in the ice water to chill for 5 minutes.

Chilling in ice water.jpg

 

5. Refrigerate for future use.

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Perfect hard-cooked egg - Copy

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Photo for the 11/15/17 Update:

The egg on the left was cooked for 13 minutes. The perfect egg on the right was cooked for 12 minutes.

eggs

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Salted Brown Butter Crispy Treats

October 19, 2017

By Kath Dedon

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Sometimes you just need a treat. Deb Perelman’s recipe for Salted Brown Butter Crispy Treats in Smitten Kitchen certainly fills the bill!

According to Wikipedia, Rice Krispies Treats have been around since 1939. The original recipe has just three ingredients: 3 tablespoons of butter, 10 ounces of marshmallows, and 6 cups of Kellogg’s® Rice Krispies® cereal. The recipe is delicious and has endured to the present day.

Deb made just a couple of minor changes that made big changes with her Salted Brown Butter Crispy Treats. She uses a lot more butter (8 ounces, or one stick), she browns the butter, and she adds course sea salt. Believe me; those little changes make all the difference!

I have long enjoyed Deb’s Smitten Kitchen blog; I highly recommend it if you’re not familiar with it. Her Smitten Kitchen Cookbook is an enjoyable read that inspires me to get in the kitchen to try something new. I’m very much looking forward to getting my hands on her new cookbook, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. As you can see, I’m a Deb Perelman “groupie”. If she’s new to you, I recommend checking her out.

We’re headed into “sugar season” when special treats are needed for the various holiday activities and get-togethers. This recipe for Salted Brown Butter Crispy Treats is easy to make and a real crowd-pleaser. Give it a try and see if you don’t agree!

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Salted Brown Butter Crispy Treats.jpg

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Salted Brown Butter Crispy Treats

(Adapted from Deb Perelman’s recipe in Smitten Kitchen)

Kellogg’s no longer makes gluten-free Rice Krispies. If you can find a certified gluten-free brand of rice crispies, you can make these treats gluten-free. 

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(print the recipe)

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Makes 16 (2-inch) squares or 24 (2 x 1.3-inch) squares(I like to cut desserts smaller when serving at a party with other desserts. People are more likely to take a smaller taste.)

*I found that I did not have unsalted butter when it was time to make the treats. I used Kerrygold salted butter and then cut the added sea salt in half. It worked fine.

 

4 ounces (113 grams, or one stick) unsalted butter, plus extra for the pan* (See note above about the butter.)

1 10-ounce bag marshmallows(I used miniature.)

Heaping ¼ teaspoon coarse sea salt(Use heaping 1/8 teaspoon if you use salted butter.)

6 cups (160 grams) crispy rice cereal(about half a 12-ounce box)

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1 stick Kerrygold butter

160 grams

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  1. Grease an 8-inch square pan with butter or oil
  2. In a large pot (I used my 8-quart Dutch oven) melt the butter over medium-low heat. It melts, foams, turns clear, and then starts to brown. Stir frequently scraping up the brown bits. Watch carefully so it doesn’t burn.

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Cut the butter into smaller pieces so it melts more quickly

Melting butter

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3. When the butter is browned, turn off the heat and stir in the marshmallows. Stir until the marshmallows are totally melted and blended into the butter. (Turn the heat on low if the marshmallows aren’t melting. I didn’t need to do that with miniature marshmallows.)

4. Add the crispy rice and salt and stir until it’s all blended. Put the mixture in the prepared pan and press down. It’s easiest to use a piece of waxed or parchment paper sprayed with oil to press on the cereal.

Use waxed paper

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Done

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5. After the treats have cooled, but them into the desired size. (I cut them into 12 squares and then cut each one in half to make 24 treats.)

6. Store in an airtight container until ready to serve.

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Rice Crispy Treats

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Rice Crispy Treats 2

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Rice Crispy Treats - Copy

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