Instant Pot Shrimp Boil

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INGREDIENTS:

  • 1 1/2 pounds baby red potatoes
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1/2 medium sweet onion, chopped
  • 4 teaspoons Old Bay seasoning, divided
  • 1 tablespoon hot sauce
  • 3 ears corn, halved
  • 1 (16-ounce) pilsner or lager beer
  • 1 1/2 pounds medium shrimp, shell-on
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley leaves
  • 1 lemon, cut into wedges

PREPARATION INSTRUCTIONS:

  • Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot®. Stir until well combined. Top with corn and beer.
  • Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Add shrimp. Select manual setting; adjust pressure to high, and set time for 1 minute. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Melt butter in a small skillet over medium low heat. Stir in garlic and remaining 1 teaspoon Old Bay seasoning until fragrant, about 1-2 minutes.
  • Serve shrimp mixture immediately, drizzled with butter mixture, garnished with parsley and lemon, if desired.

*www.damndelicious.net

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Instant Pot Korean Beef

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INGREDIENTS:

  • 1/2 cup beef broth
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced

PREPARATION INSTRUCTIONS:

  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
  • Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
  • Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

*www.damndelicious.net

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Instant Pot Chicken Burrito Bowls

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INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 (1.25-ounce) package taco seasoning
  • 1 cup low sodium chicken broth, divided
  • 1 (15-ounce) can corn kernels, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup salsa, homemade or store-bought
  • 1 (4.5-ounce) chopped green chiles
  • 1 cup long-grain rice
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves

PREPARATION INSTRUCTIONS:

  • Add chicken, taco seasoning and 1/4 cup chicken broth to a 6-qt Instant Pot® and gently toss to combine.
  • Stir in corn, black beans, salsa and green chiles.
  • Without stirring, add rice and remaining 3/4 cup chicken broth.
  • Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
  • Serve immediately, garnished with cilantro, if desired.

*www.damndelicious.net

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Tres Leches Cake

Tres-Leches-Cake-5

 

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs , separated
  • 1 cup sugar , divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla
  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • 1/4 cup whole milk

For the whipped topping:

  • 1 pint Heavy Cream , for Whipping
  • 3 Tablespoons Sugar (I used powdered sugar.)
  • 1/2 teaspoon vanilla
  • ground cinnamon , for topping

PREPARATION INSTRUCTIONS:

  • Preheat oven to 350 degrees F. Lightly spray a 9×13” pan with non-stick cooking spray.

  • In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.

  • Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.

  • Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).

  • Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.

  • Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn’t have divots in it.

  • Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.

  • Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.

  • Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.

  • Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

  • In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, (I used raspberries.) if desired. Enjoy!

*www.tastesbetterfromscratch.com

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