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Crispy Maple Mustard Chicken

Crispy Maple Mustard Chicken

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with Roasted Potato Wedges & Carrots

Yield: 2

Crispy panko-coated chicken with a delicious maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 14cup panko breadcrumbs
  • 10oz chicken cutlets
  • 12oz carrots
  • 1TBS fry seasoning
  • 2TBS maple syrup
  • 2TBS Dijon mustard
  • salt & pepper
  • 1TBS olive oil
  • 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Season panko:

Place 1 TBS butter in a small microwave-safe bowl, microwave until just melted, 30 seconds.

Stir in half the Fry Seasoning (you’ll use the rest later), a big pinch of salt, and pepper. Add panko and stir until evenly combined.

Make maple mustard:

Place 1 TBS butter in a second small microwave-safe bowl, microwave until just melted, 30 seconds. Add maple syrup, mustard, and a pinch of salt, stir until smooth.

Reserve 1 TBS of the mixture for brushing onto chicken in step 5.

Season veggies:

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper.

On a separate baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of sheet. Swap in asparagus for potatoes.

Coat chicken:

Pat chicken dry with paper towels, season all over with salt and pepper.

Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

Finish & serve:

Transfer chicken and carrots to middle rack and potatoes to top rack.

Roast until chicken is golden-brown and cooked through and veggies are tender, 15-18 minutes.

Tip: If chicken is done before veggies, remove from sheet and continue roasting veggies until browned and tender, 5- to 7-minutes more.

Divide chicken, potato wedges, and carrots between plates. Serve with remaining maple mustard on the side for dipping or drizzling.

Goat Cheese Chicken with Figgy Balsamic

Goat Cheese Chicken with Figgy Balsamic

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with Garlic Roasted Potatoes & Carrots

Yield: 2

When you combine luscious fig jam with tart balsamic vinegar and a little butter, it becomes something more than the sum of its parts. Add a layer of tangy melted goat cheese on top, serve with a side of garlicky roasted potatoes and carrots, and you’ve got a quick, delicious way to a weeknight dinner.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 9oz carrots
  • 1tsp garlic powder
  • 1oz goat cheese
  • 2scallions
  • 10oz chicken cutlets
  • 1tsp dried rosemary
  • 1oz fig jam
  • 1oz chicken stock concentrate
  • 5tsp balsamic vinegar
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Roast veggies:

Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 12 minutes, then stir. Carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10-12 minutes more.

Finish prep:

While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.

Cook chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt, pepper, and two-thirds of the rosemary.

Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4- to 6-minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese, cover pan to melt cheese.

Remove pan from heat and keep covered until ready to serve.

Make sauce:

While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1- to 2-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until thickened and saucy, 2- to 3-minutes.

Remove pan from heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve.

Herbed Pork Chops & Gravy

Herbed Pork Chops & Gravy

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with Rosemary Brown Butter Veggies & Roasted Potatoes

Yield: 2 Servings

PARSNIPS – This cousin of the carrot has a sweet, nutty flavor.
To make it easier to check your brown butter in Step 5, use a light-color pan or scoop up the butter with a metal spoon so you can see its color.
Prep: 10 Cook: 45

  • 12oz potatoes
  • 6oz parsnips
  • 6oz carrots
  • 1shallot
  • ¼oz rosemary
  • 10oz pork chops
  • 1TBS fry seasoning
  • 2oz chicken stock concentrates
  • 1tsp dried thyme
  • 1TBS flour
  • 2TBS cream cheese
  • salt & pepper
  • 4tsp cooking oil
  • 3TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and mince half the shallot. Strip rosemary leaves from stems, finely chop leaves until you have ½ tsp.

Tip: If you have any extra rosemary sprigs, save them for an easy garnish!

Roast veggies:

Toss parsnips and carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Toss potatoes on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until golden-brown and tender, 20-25 minutes.

Cook pork:

Pat pork dry with paper towels and season all over with Fry Seasoning, ½ tsp thyme, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side. Turn off heat, transfer to a cutting board to rest. Wipe out pan.

Make gravy:

In the same pan, melt 1 TBS butter over medium heat. Add minced shallot and cook, stirring, until softened and fragrant, 2- to 3-minutes. Add a drizzle of oil, flour, and a pinch of thyme, cook, stirring, until lightly browned, 2- to 3-minutes.

Whisk in 1 cup water, stock concentrates, and ¼ tsp salt. Bring to a simmer, whisking constantly, until thickened, 3- to 5-minutes.

Remove from heat, stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.

Brown butter:

Melt 2 TBSP butter in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1- to 2-minutes.

Remove from heat and stir in rosemary. Carefully transfer rosemary brown butter to a medium bowl.

Finish & serve:

Slice pork crosswise.

Add carrots and parsnips to bowl with rosemary brown butter, toss to coat.

Divide pork, carrots and parsnips, and potatoes between plates. Spoon gravy over pork and serve.

Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

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with Apple Pan Sauce, Scallion Mashed Potatoes & (Brussels Sprouts or Green Beans)

Yield: 2 Servings

Brown Sugar Bourbon Seasoning is a mix of savory smoke and sweetness adds mouthwatering flavor to juicy pork chops.
Prefer your Brussels extra crispy? In step 2, arrange them cut sides down on the baking sheet. The flat sides provide more surface area for browning, which allows for deeper caramelization and crispier sprouts. Try this technique again the next time you roast potatoes.

  • 12oz red potatoes
  • 2scallions
  • 1TBS chicken stock concentrate
  • 8oz Brussels sprouts or 6 oz green beans
  • 1apple
  • 10oz pork chops
  • 11g brown sugar bourbon seasoning (McCormick’s Grill Mates)
  • salt and pepper
  • 2TBS sour cream
  • 1tsp olive oil
  • 2tsp cooking oil
  • ½tsp sugar
  • 2TBS butter

Cook potatoes:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

Roast sprouts & prep:

While potatoes cook, trim and halve Brussels sprouts lengthwise.

Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast until lightly browned, 20-25 minutes.

-or-

Roast beans & prep:

While pork cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until lightly browned, 12-15 minutes.

Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook pork:

Pat pork dry with paper towels and season all over with Brown Sugar Bourbon Seasoning.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. Turn off heat, transfer pork to a plate. Wipe out pan.

Make pan-sauce:

Heat 1 TBS butter and a drizzle of oil in pan used for pork over medium-high heat.

Add apple and scallion whites, season with salt and pepper.

Cook, stirring occasionally, until golden, 4-6 minutes.

Stir in stock concentrate, ½ cup water, and ½ tsp sugar.

Cook until sauce has thickened, and apple is tender, 5-7 minutes.

In the last 2 minutes of cooking, return pork to pan until warmed through.

Season with salt and pepper. Turn off heat.

Mash potatoes:

Mash potatoes until mostly smooth.

Stir in scallion greens, sour cream, 1 TBS butter, and a splash of reserved potato cooking liquid.

Season with salt and pepper. Keep covered until ready to serve.

TIP: If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.

Serve:

Divide pork, mashed potatoes, and (Brussels sprouts or beans) between plates. Top pork with apple pan-sauce and serve.

Cheesy Smothered Mushroom Chicken

Cheesy Smothered Mushroom Chicken

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with Mashed Potatoes & Roasted Carrots

Yield: 2 Servings

  • 9oz carrots
  • 12oz potatoes
  • 1oz chicken stock concentrate
  • 4oz button mushrooms
  • 2scallions
  • 10oz chicken cutlets
  • 3TBS sour cream
  • ¼cup Monterey jack cheese
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens.

Cook carrots & potatoes:

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes. Meanwhile, dice potatoes into ½-inch pieces (peel first for a smoother texture). Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash. Swap in asparagus for carrots; roast on middle rack, 10-12 minutes.

Cook chicken:

While potatoes cook, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side. Transfer to a plate.

Mash potatoes:

Heat pot with drained potatoes over low heat; add half the sour cream and 1 TBS butter. Mash potatoes until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Make sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and scallion whites, season with salt and pepper. Cook, stirring, until softened, 2- to 4-minutes. Stir in stock concentrate and ¼ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1- to 2-minutes. Turn off heat; stir in remaining sour cream and 1 TBS butter. Season with salt and pepper.

Finish & serve:

Heat pan with sauce over medium low; add chicken and spoon sauce over top. Evenly top chicken with Monterey Jack. Cover pan until cheese melts, 1- to 2-minutes. Divide chicken, carrots, and mashed potatoes between plates. Spoon remaining sauce over

Pork Chops in Cranberry Shallot Sauce

Pork Chops in Cranberry Shallot Sauce

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with Garlicky Roasted Potatoes & Green Beans

Yield: 2 Servings

Cranberry shallot sauce: Sweet, tangy cranberries with savory shallot give pork pizzazz.
Prep: 5 Min Cook: 35 Min Calories: 580

  • 12oz potatoes
  • 1tsp garlic powder
  • 1oz dried cranberries
  • 6oz green beans
  • 1shallot
  • 1TBS flour
  • 10oz pork chops
  • 1oz chicken stock concentrate
  • 4tsp cooking oil
  • ½TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Tip: If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.

Prep pork:

Place flour in a shallow dish, season with salt and pepper. Pat pork dry with paper towels and season all over with remaining garlic powder, salt, and pepper. Working with one piece at a time, press pork into seasoned flour until fully coated.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first), cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Lower heat if pork begins to brown too quickly. Turn off heat, transfer pork to a plate. Wipe out pan and let cool slightly.

Make sauce:

Heat a drizzle of oil in same pan over medium-low heat. Add shallot, cook, stirring, until softened and lightly browned, 2- to 3-minutes. Add dried cranberries, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until thickened, 2- to 4-minutes. Turn off heat, stir in ½ TBS butter. Taste and season with salt and pepper if desired.

Finish & serve:

Add pork to pan with sauce and turn to coat. Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve. Add chicken or steak to pan with sauce and turn to coat.

Grilled Potatoes & Onions

Grilled Potatoes & Onions

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Yield: 4 to 6 servings
Scott Nowell

Excellent recipe for the grill. Seal the potatoes & onions in foil and toss on the grill. Simple seasoning with salt, pepper and the herbs of your choice. Add some paprika for color.

  • 4medium potatoes, mix of red & white
  • 2onions or ⅓ cup roughly chopped shallots (about 2 medium)
  • vegetable oil spray
  • 4tsp finely minced fresh thyme leaves or 4 sprigs fresh rosemary
  • salt
  • fresh ground pepper
  • paprika (optional)
  • heavy duty aluminum foil

Cut potatoes into halves or byte sized pieces, depending on size.

Cut onions in half and quarter halves. You can also slice the onions and lay them under the potatoes.

Make a large rectangle of heavy duty aluminum foil, twice as long as the width of the foil.

Spread potatoes and onions/shallots on one half of foil. Spray generously with oil. Season generously with salt and pepper to taste. Sprinkle on paprika.

Fold the other half of the foil over potatoes and onions, folding the edges under. Flip the whole package over and open again. Spray with oil and season as before. Sprinkle on thyme leaves, or top with thyme or rosemary sprigs. Re-fold and crimp the edges, sealing completely.

Place on low to medium temperature grill and cook for 15 minutes. Carefully flip package over and grill for another 15 minutes. Poke a skewer into a potato to test doneness. Slide package onto plate. Open carefully, or pierce to release steam.

Creamy Cod and Potato Gratin

Creamy Cod and Potato Gratin

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with Green Beans & Cheddar Bay Biscuits

Yield: 2 Servings
Adapted from Food Wishes

Chef John got a Food Wish for a classic creamed cod recently, but instead of doing the traditional version, he decided to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form.

Variation: Instead of mashed potato, try sliced potatoes.

Vegetables:

  • 12oz russet potatoes, peeled
  • 6oz green beans
  • 2pinches cayenne pepper, divided, or to taste
  • salt to taste

Fish & sauce:

  • 2(6- to 8-oz) cod fillets
  • 7TBS unsalted butter, divided
  • 2TBS finely chopped shallot
  • 1cup heavy cream
  • 2tsp lemon zest
  • 1TBS fresh lemon juice
  • 1TBS chopped fresh tarragon
  • 2tsp freshly grated Parmigiano Reggiano, or to

For the biscuits:

  • 2cups AP flour
  • 1TBS sugar
  • 1TBS baking powder
  • 2tsp garlic powder
  • 1tsp kosher salt
  • ¼tsp cayenne pepper, optional
  • 1cup buttermilk
  • ½cup unsalted butter, melted
  • 1½cups shredded sharp cheddar cheese

For the biscuit topping:

  • 3TBS unsalted butter, melted
  • 1TBS chopped fresh parsley leaves
  • ½tsp garlic powder

Adjust shelves to middle and top rack and preheat oven to 450°F. 

Line a baking sheet with parchment paper or a silicone baking mat, set aside.

Prep

Adjust shelves to middle and top rack and preheat oven to 450°F. 

Line a baking sheet with parchment paper or a silicone baking mat, set aside.

Grease 2 individual-sized casserole or baking dishes with 1 TBS butter. Place both dishes on a baking sheet.

Wash and dry produce.

Trim green beans.

Peel, halve and mince shallot.

Zest and quarter lemon.

Pick leaves from tarragon and chop.

For Mashed Potatoes:

Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.

Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 TBS butter. Mash until smooth.

For Sliced Potatoes:

Peel the potatoes and slice using a mandolin to 1/8 to 1/4-inch slices. Placed sliced potatoes in a pot and fill with water until potatoes are covered. Add 1 tsp salt to the water. Bring to a boil, reduce heat and simmer gently until almost done.

Drain the sliced potatoes.

While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.

Transfer about ⅔ cup of the mashed or sliced potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.

Make biscuits:

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Working on a lightly floured surface, knead the dough 3- to 4-times until it comes together. Using a rolling pin, roll the dough into a 1¼-inch thick rectangle. Cut out 10-12 rounds using a 2½-inch biscuit or cookie cutter. Set aside until time to bake fish.

Sauce and fish prep:

Heat remaining 2 TBS butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes.

Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer.

Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn fish and cook for 1 minute more.

Off the heat, pour in lemon juice and stir for about 30 seconds.

Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.

Thicken sauce:

Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.

Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano Reggiano cheese.

Bake fish and biscuits:

Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Place biscuits into oven and bake for 10-12 minutes, or until golden-brown.

For the biscuit topping:

Whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Side dish suggestions:

Vegetables Starches
Green Beans Cheddar Bay Biscuits
Asparagus Dinner Rolls
Broccoli Buttermilk Drop Biscuits
Sauteed Zucchini  

Beef Stew (IP)

Beef Stew (IP)

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Yield: 4 to 6 Servings
Adapted from PressureCookRecipes

Classic American Beef Stew Recipe adapted to Instant Pot: Make this soul-satisfying beef stew. Tender & moist cubes of chuck roast and vegetables immersed in an umami rich, hearty, sauce.

Note: The pot may be Instant, but this will take 2 hours to prepare.

Note: The Instant Pot is not the best at browning the meat. You can sauté the meat, mushrooms and vegetables separately in a skillet and get better results. Just sauté until desired browning and set aside. Pick up the Instant Pot directions at the Pressure Cook the Vegetables step.

Updated to increase stock from 1½ cups to 2-3 cups.

Note: The pot may be Instant, but this will take 2 hours to prepare.

  • 2-3lb Chuck Roast
  • 3medium garlic cloves, crushed and minced
  • 8oz white mushrooms, thinly sliced
  • 2small onions, thinly sliced
  • 2-3celery stalks, cut in 1 inch chunks
  • 2-3medium carrots, cut in 1 inch chunks
  • 8small Yukon gold or Russet potatoes, quartered
  • ½cup frozen peas
  • ¼cup of dry sherry or Shaoxing cooking wine
  • 2bay leaves
  • ¼tsp dried thyme
  • 1TBS flour
  • Kosher salt and black pepper to taste
  • Chicken Stock Mixture
  • 2-3cups chicken or beef stock
  • 1TBS Worcestershire sauce
  • 1TBS soy sauce (not dark soy sauce)
  • 1TBS fish sauce
  • 3TBS tomato paste
  • Slurry
  • 2TBS corn starch
  • 1TBS water

Prepare the Instant Pot: Press SAUTE button and click the adjust button to go to SAUTE HIGH function. Wait until the Instant Pot says HOT).

Brown Beef: Season both sides of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 – 2 tablespoons olive oil to Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the chuck roast in the Instant Pot. Brown for 6 – 8 minutes on each side.  Leave it alone until it’s time to flip the meat. Remove and set aside in a large mixing bowl.

Make Stock Mixture: While the chuck is browning in Instant Pot, mix 1 TBS Worcestershire sauce, 1 TBS soy sauce, 1 TBS fish sauce, 3 TBS tomato paste with 1½ cup chicken stock.

Sauté the Mushrooms: Add sliced mushrooms in pressure cooker. Sauté, stirring occasionally until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned. Roughly 6 minutes. Remove and set aside.

Sauté the Vegetables: Add 1 TBS of olive oil in Instant Pot if necessary. Add thinly sliced small onions and sauté until softened and slightly browned. Add minced garlic and stir for roughly 30 seconds until fragrant. Add all celery and carrots. Sauté until slightly browned. Season with salt and freshly ground black pepper if necessary.

Deglaze: Pour in ¼ cup sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.

Pressure Cook the Vegetables:

Note: If you used a pan to saute the meat, etc., add the vegetables to the Instant Pot at this time.

Add 2 bay leaves, ¼ tsp dried thyme, quartered potatoes, and stock mixture to the pot. Mix well. Close and lock lid.  Press MANUAL on the Instant Pot and adjust time for 4 minutes. When done, use Quick Release process. Open the lid. Remove the carrots, celery and potatoes from Instant Pot and set aside.

Cut the Beef: While the vegetables are pressure cooking. Cut the chuck steak into 1 to 1½ inch cubes on a large chopping board. Place all stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon flour in mixing bowl and mix well with the stew meat.

Pressure Cook the Beef: Place beef stew meat and all its juice in the Instant Pot. Partially submerge the meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point. Close and seal lid.  Select MANUAL on the Instant Pot, HIGH PRESSURE and adjust time to 32 minutes.  Let sit for 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.

Thicken Beef Stew and Add Vegetables: Select SAUTE on the Instant Pot button and set to medium. Mix corn starch and water to form slurry and when the sauce is boiling, add and stir a little at a time to the Instant Pot to thicken the stew. Add frozen peas, sautéed mushrooms, carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary.

Meat Pasty

Meat Pasty

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Yield: 6 servings
Recipe courtesy Santos Loo for Cooking Channel
  • 3cups all-purpose flour, plus extra for rolling dough
  • 1cup shortening or lard
  • Kosher salt
  • 1cup ice cold water
  • 8oz ground beef
  • 4oz rutabaga, cut into 1/4-inch dice
  • 1medium carrot, cut into 1/4-inch dice
  • 1small yellow onion, finely chopped
  • 1small russet potato, peeled and cut into 1/4-inch dice
  • ¼cup picked fresh parsley leaves, chopped
  • Freshly ground black pepper
  • 1egg, whisked

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300°F  oven until warmed through, about 20 minutes.