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Pot Roast (IP)

Pot Roast (IP)

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Yield: 4 Servings
Adapted from https://www.pressurecookrecipes.com/pressure-cooker-pot-roast/

October 2017: I got an Instant Pot multi-cooker this year. I used this recipe for my pressure cooker test and it’s wonderful. The recipe takes great advantage of the multiple functions of the Instant Pot. The meat is sauteed, then pressure cooked. After that, the potatoes and carrots get a six minute pressure cook and Bob’s your uncle, it’s pot roast.  You need an Instant Pot.

  • 2-3lb USDA Choice Grade chuck roast
  • Kosher salt and ground black pepper to taste
  • 1TBS olive oil
  • 2small onions, sliced
  • 4cloves garlic, minced
  • 8oz white mushrooms, sliced
  • 1cup unsalted homemade chicken stock
  • 1TBS soy sauce, optional
  • 1TBS fish sauce, optional
  • 1pinch of dried rosemary
  • 1pinch of thyme
  • 2bay leaves
  • 2TBS red wine or balsamic vinegar to deglaze
  • 2lbs russet potatoes, quartered (means quarter lengthwise then half making 8 pieces)
  • 3medium to large carrots, chopped in 1-inch pieces
  • 3stalks celery, chopped in 1-inch pieces (optional)
  • flour and butter in equal amounts as required for roux.


Prepare the Chuck Roast:

Pat roast dry with paper towels and season generously with salt and ground black pepper.

Prepare the Pressure Cooker:

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add the olive oil into the pot, coating the oil over the whole bottom of the pot and heat until shimmering.

Brown the Chuck Roast:

Add the seasoned chuck roast into the pot, then let it brown for 10 minutes on each side (don’t need to keep flipping). Remove and set aside.

Sauté the Onion and Garlic:

Reduce the heat to medium (Instant pot: press CANCEL button, then press SAUTÉ button, then MINUS). Add in the sliced onions and stir. Add a pinch of salt and ground black pepper to season if you like. Cook the onions for 3 to 5 minutes to soften. Add garlic and stir for 30 seconds until fragrant. Add in the mushrooms and season with another pinch of salt. Stir and cook for another 2 to 4 minutes until mushrooms start to brown.

Deglaze:

Pour in a dash of red wine or balsamic vinegar and scrape the bottom of the pot with a wooden spoon. Add the chicken stock, soy sauce, fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves into the pressure cooker. Adjust the seasoning as needed.

Pressure Cook the Chuck Roast:

Place the chuck roast back into the pot with all its meat juice. Seal Instant Pot and set to MANUAL HIGH pressure for 45 minutes.

Let pressure naturally release for 25 minutes. Open the value to release any remaining pressure then open the lid carefully.

Remove the pot roast and set aside. Cover the roast with aluminum foil and let it rest while pressure cooking the vegetables.

Pressure Cook the Vegetables:

Submerge the quartered potatoes into the sauce and stack the chopped carrots and optional celery on top of the potatoes. Seal Instant Pot and set to MANUAL HIGH pressure for 5 minutes. Cover the pressure vent with a towel and do a Quick Release. Open the lid carefully. Use a spider or slotted spoon to remove vegetables to bowl.

Make the Gravy:

Carefully pour the sauce into a large measuring cup. In a suitably sized saucepan make a roux of 50:50 flour and butter (1½ TBS per cup) for the amount of sauce you have and cook for a couple of minutes. De-grease the sauce and pour into the saucepan. Cook, stirring until thickened and boiling. Reduce heat and simmer a few minutes. Adjust seasoning.

Serve:

Slice the meat against the grain. Serve with the gravy, potatoes & carrots and celery.

Salmon en Papillote

Salmon en Papillote

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Yield: 2 Servings
Scott Nowell

Circa 1993: I don’t make this often, but I’ve been doing it for a long time. This is a delicious fish and vegetable dish and you can vary the veg for new versions. I have included a simple dish of Sliced Potatoes with Chives below. Both recipes double or triple easily. You’ll get extra practice crimping parchment.  I will get some photos together soon showing the crimping process.

  • 26-8 oz boneless skinless salmon fillets
  • 1leek
  • 2carrots
  • 1medium zucchini
  • ½lb snow pea pods
  • dry white wine
  • vegetable oil
  • salt & black pepper
  • Parchment (baking paper)

Preheat the oven to 400°F.

Season the salmon on both sides with salt and pepper.

Cut the base from the leeks and cut the leeks in the green white area. Discard the dark green leaves or save for stock. The remaining leeks should be about four inches long. Cut the leeks vertically in half. Separate the leaves and wash under running water to remove any grit or dirt. Re-stack the leaves and cut in half to make stacks two inches long. Julienne the leaks to form slender match sticks. All the vegetables should be cut to the same size.

Peel the carrots and cut into two inch lengths. Cut lengthwise and julienne to form match sticks the same size as the leeks.

Slice 1/8 to 1/4 inch planks from zucchini lengthwise. Julienne on the diagonal.

Remove the vein from the spine of the pea pods and trim the ends. Julienne the pea pods on a diagonal to the same width as the carrots and leaks.

Cut about a ten inch square of parchment and fold in half to make a 5 by 10 inch rectangle. Fold the open sides over to make about a half inch seam. Open the parchment again and brush a light coating of oil around the edges. This will help seal in the steam when the packages cook. For a fancier presentation, cut the paper into a ten by twenty inch rectangle, fold over to form a 10 by 10 square and cut into a heart shape. Be sure to leave one edge uncut.

In the center of one side of the parchment make a bed of the vegetables, using one quarter of each per package. Place one of the salmon portions on top of each vegetable bed. Pour a tablespoon of white wine over the salmon. Close the other side of the paper over the salmon and re-fold the packages. Fold the paper a couple of times and crimp the edges well to insure a tight seal.

Place the completed papillotes in a shallow sided baking sheet and bake for approximately fifteen minutes.

The papillotes will be very hot when taken from the over. They can be placed on individual plates and opened at the tables or opened in the kitchen and the contents placed on the plates. In either case, you might want to cut a small slit in the edge of each papillote and tip the package to let the excess liquid drain before serving.

Serve with Sliced Potatoes with Chives and a white wine such as Sauvignon Blanc or Chardonnay.

Sliced Potatoes with Chives

Yield: 4 Servings
  • 4medium potatoes
  • water
  • 1tsp salt
  • 2TBS butter
  • 1TBS minced chives

Peel and slice potatoes into 1/4 inch thick slices. Place in 1 1/2 quart sauce pan. Rinse a couple of times to remove excess starch, then add enough water to the pan to cover by 1/2 inch. Add 1 teaspoon salt to pan.

Bring to a boil then cover and reduce to strong simmer. Cook until tender, approximately 12 minutes.

Drain potatoes but keep in sauce pan. Add butter and chives to pan and cover for a few minutes. Carefully stir or swirl to coat and place in serving dish.

Vegetable Pot-au-Feu

Vegetable Pot-au-Feu

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Yield: 4 servings
Adapted from Bon Appétit

2014: This is basically a New England Boiled Dinner without the corned beef. It is suitable as a main course of a meatless meal. Pair with a nice crusty bread for sopping.

  • 2large carrots, peeled, cut on a diagonal into 2” pieces
  • 2large leeks, white and light-green parts only, cut on a diagonal into 2” pieces
  • 2large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces
  • ½medium head of savoy cabbage, cut into 4 wedges, each with some core attached
  • 2flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish
  • 5cups homemade chicken stock or low-sodium canned chicken broth
  • Kosher salt and freshly ground black pepper

Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot.

Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes.

Season with salt and pepper. Garnish with chopped parsley.

Glazed Carrots

Glazed Carrots

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Serves 4
Old Sharp Microwave Cookbook

December 1984: I’ve been making these for a long time. They are always a hit with the family. Over time I’ve found that the stove top variety has some advantages. The glaze will cook down more which makes it thicker.

  • 1lb carrots, fresh or frozen, regular or baby
  • 3TBS packed brown sugar
  • 2TBS butter
  • 1TBS water
  • ½tsp salt
  • 1/8tsp ground cinnamon.


Large fresh carrots should be peeled and cut on a bias about 3/8 inch thick.

Microwave:

Cook carrots in microwave safe covered dish for 4 minutes. Pour off any water, add rest of ingredients and stir. Cook for an additional 4-5 minutes until cooked to desired doneness.

Time varies with microwave power and carrot size.

Stove Top:

Cook carrots in a half inch of water for 5-8 minutes or until starting to get tender.

If the water is gone, remove from heat and add 1 TBS water to pan.

Add remaining ingredients. Stir to coat. Return to heat.

Cook for a few minutes until sauce thickens and forms a glaze on carrots.

Serve.

Roasted Autumn Vegetables

Roasted Autumn Vegetables

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Yield: 4 Servings
Gayle Nowell, adapted from …

Gayle found this in… Sunset or some similar magazine. We’ve adopted and adapted it many times. Goes great with a holiday dinner.

  • 1lb yellow potatoes, sweet potatoes or mix, cut into chunks
  • 2lb baby carrots, halved lengthwise
  • 1-2red, yellow, or sweet onions, cut into wedges
  • olive oil or duck fat
  • salt and pepper to taste
  • 2lb haricots verts or green beans, trimmed

Options:

  • 2parsnips
  • 3TBS rendered duck fat instead of olive oil
  • Sprigs of fresh rosemary or sprinkle with dry

Preheat oven to 425°F.

Line a baking sheet with foil and coat with nonstick spray.

Toss potatoes or parsnips, carrots, and onion in oil to coat. Season with salt and pepper, then transfer to prepared baking sheet and roast 30 minutes.

Meanwhile, toss beans with oil, salt, and pepper; after 30 minutes, arrange beans on the roasted vegetables and cook 15 more minutes, or until potatoes are tender.

Gayle’s Chicken with Carrots & Wine Sauce

Gayle’s Chicken with Carrots & Wine Sauce

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Yield: about 4 servings
Originally adapted from Pillsbury Kitchens’ Family Cookbook

I updated this to use cream and mushrooms instead of cream of mushroom soup.

  • 1-1½lb boneless chicken breast halves
  • 8oz carrots or baby carrots, peeled and cut to 2 in pieces
  • 8oz mushrooms, sliced
  • 8oz heavy cream
  • 2oz white wine
  • 1heaping tsp Better than Bouillon, chicken
  • 4TBS butter, divided
  • 1TBS oil

Trim breasts of any fat or cartilage. If breasts are large, halve diagonally (can do this anyway). Season breasts with salt and pepper.

If the carrots are fresh, microwave in a covered dish with 1 TBS water for 2 minutes.

Heat frying pan over medium high heat. Add butter. When butter stops sizzling, add mushrooms and saute for 6 to 8 minutes until browned. Remove to dish and set aside.

Add 1 TBS oil to pan and heat for 30 seconds. Add chicken to pan. Move pieces around to coat bottom with oil. Fry on first side until light to medium brown, 3 to 5 minutes. Turn chicken over and continue to fry for 2 to 3 minutes.

Add heavy cream, wine and Better than Bouillon. Stir in center of pan, between chicken pieces to mix in Better than Bouillon. Season well with black pepper.

Return the mushrooms and carrots to the pan and mix everything to evenly distribute. Carrots should be in sauce, but not under chicken. As sauce starts to boil, reduce heat to simmer. Cover, cook for 8 to 10 minutes.  Should be bubbling, but not boiling hard.

Check thickest piece of chicken with instant read thermometer for > 152°F. (Or pull one of the breasts from the pan, cut almost in half and check for doneness. Should not be any pink in center.)

Remove breasts to a serving dish and set aside.

If necessary, increase heat and reduce cream sauce to desired thickness. Taste and adjust seasoning.

Pour over breasts.

Serve with rice.

Asian Pickles

Asian Pickles

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Pickled Napa Cabbage, Daikon, and Carrots

Yield: 4 Servings
Chichi Wang / Serious Eats

In this recipe from Susanna Foo, napa cabbage, carrots, and daikon are immersed in a brining solution of vinegar, sugar, and salt. Jalapeno peppers are added for just a touch of spiciness. Though the vegetables must be soaked in the brine for at least a day, the mixture will hold for two weeks. Crunchy and juicy, the julienned vegetables are pleasantly sweet and sour.

  • 3cups water
  • 1cup white vinegar, or 1 ½ cups rice vinegar
  • ¾cup sugar
  • 2TBS coarse or kosher salt
  • 1napa cabbage
  • 1daikon
  • 1small carrot
  • 2jalapeño peppers


Combine the water, vinegar, sugar and salt in a medium saucepan. Bring to a boil. Remove from the heat and let the mixture cool.

Cut off the leafy upper half of the cabbage and reserve for another use. You will only need the bottom ends with the thicker ribs. Cut each ribbed leaf in half lengthwise. Cut again into 1/8 inch strips.

Cut the daikon crosswise into thin, round slices, then cut each slice into a fine julienne. Soak in ice water for 5 minutes; drain.

Cut the carrot into a fine julienne.

Remove the stems from the jalapeno peppers and slice crosswise into thin slices.

Place all of the vegetables into a large bowl and pour the vinegar mixture all over, mixing well. The brine should immerse most of the vegetables; if not, add a bit of water to cover.

Cover the bowl with plastic wrap and weight it down with a pot of water or a heavy can. Refrigerate for at least 8 hours, or preferably for a day before using. Immersed in the brine, the relish will keep for up to two weeks in the refrigerator. This recipe can also be halved or quartered.

Quick Pickled Daikon and Carrot

Yield: 4 Servings

This recipe, from Hiroko Shimbo’s excellent book The Japanese Kitchen, is my favorite pickling recipe of all time. Shimbo’s technique is a hybrid process, involving an initial salting followed by a soak in a brining liquid of mirin and rice vinegar. The mirin imbues the vegetables with a winey sweetness that surpasses the abilities of plain sugar. During the summer, I try to have a bag of Shimbo’s pickled daikon and carrots on hand, for any overheating emergencies involving baked goods and tripe.

  • 2garlic cloves, minced
  • 4inches of daikon (3 inches in diameter), peeled and quartered lengthwise
  • 1medium carrot, halved lengthwise
  • 1tsp salt
  • ¼cup mirin
  • ¼cup rice vinegar
  • 2TBS sugar


In a bowl, toss the vegetables with the salt. Cover the vegetables with plastic wrap and weight it down with a pot of water or a heavy can. Let stand for five to six hours at room temperature.

Remove the vegetables from the bowl and place them into a sealable plastic bag, along with the mirin, sugar, and rice vinegar. Leave the vegetables in the bag at room temperature for three to four hours, shaking the bag every so often to distribute the liquid evenly.

Refrigerate the vegetables in the plastic bag overnight, or for up to 3 days.

To serve, cut the vegetable strips into 1/4-inch slices. Serve plain or drizzled with a bit of soy sauce.

Quick & Spicy Asian Pickles

Yield: 4 to 6 Servings
Jennifer Rubell / Epicurious
  • ¼cup rice vinegar
  • 4tsp sugar
  • 1tsp soy sauce
  • 1tsp fish sauce
  • ½tsp dried crushed red pepper
  • 2small English hothouse cucumbers


Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl.

DO AHEAD: Can be made 1 day ahead. Cover and Chill.

Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occasionally.

Vietnamese Quick-Pickled Vegetables

Yield: 4 to 6 Servings
Delspina / Epicurious

This easy quick-pickle is crunchy, sweet and salty. It’s the perfect accompaniment to Asian meat dishes or a colorful addition to salads and sandwiches. If you’re feeling creative, use the pickling mixture with other vegetables like asparagus, green beans or cauliflower.

  • ½cup rice vinegar
  • ¼cup sugar
  • 1tsp salt
  • 2carrots, thinly sliced
  • 2Thai bird or serrano chiles, stemmed and quartered lengthwise
  • 1(½-inch) piece ginger, peeled and thinly sliced
  • 1large daikon, peeled and thinly sliced
  • ½English seedless cucumber, thinly sliced
  • ½red onion, thinly sliced


Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chilies, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.