Instant Pot Sausage Lentil Stew

  

I made this 11 December 2019 – my changes are in  [  ]

Prep Time 10 minutes    Cook Time 25 minutes   Total Time 35 minutes

Servings 8

2 tablespoons olive oil

1 lb Italian sausage  [I used a combination of sweet and hot; 6 links, which came to 1 lb 2.7 oz total]

1 large onion chopped [I had 3/4 of a large onion on hand]

2 stalks celery chopped [I used 3 stalks]

3-4 carrots peeled and chopped

3 cloves garlic minced

1 tablespoon tomato paste

1 1/2 tablespoons Italian seasoning

1/2 teaspoon red pepper flakes

1 teaspoon salt

29 oz canned diced tomatoes

5 cups chicken stock  [Only had 4 cups chicken stock, so I added 1/4 white wine and 3/4 cup beef broth]

1 1/2 cups dry lentils rinsed and picked over (preferably French Green Lentils)

1 cup finely chopped kale (optional)

Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.

Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.

Add the diced tomatoes, chicken stock, and lentils. Stir to combine.

Close the instant pot [turn the dial to pressure cook] and press MANUAL and set timer for 10 minutes. When the time is up let the pressure release naturally for 10 minutes, then quick release the rest of the steam.

Stir in the chopped kale. Serve topped with Parmesan cheese if desired. Enjoy!

Recipe from: https://meaningfuleats.com/instant-pot-sausage-lentil-stew/

Instant Pot Beef Chili

Instant Pot Beef Chili

This is one of my favorite recipes from the Instant Pot Miracle Cookbook. I sometimes use a combination of beef and pork, or just pork.

Prep time: 20 minutes

Function: Sauté (Normal); Pressure/Manual (high)

Closed Pot time: 1 hour

Total Time: 1 hour 20 minutes

Release: Natural

Serves 8

1.5 Lbs ground beef

1 C Chopped onion

4 Cloves garlic, minced

1 15-oz Can tomato sauce

2 15 to 16-oz Cans kidney beans, drained

1 C Beef broth [or chicken broth – low salt/low fat]

2 14.5 oz Cans diced tomatoes, undrained

2 T Chili powder

1/2 t. Black pepper

1 4.5-oz Can diced green chilies, undrained (optional)

Hot sauce (optional)

Shredded cheddar cheese, sour cream, and/or sliced green onions

PREP

Select Sauté on the Instant Pot and adjust to Normal. Cook the ground beef, onion, and garlic for about 10 minutes or until the meat is browned and onion tender.

Press Cancel. Add tomato sauce, beans, broth tomatoes, chili powder, black pepper, and green chilies.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select Manual and cook at high pressure for 10 minutes.  When cooking is complete, use a natural release to depressurize.

SERVE

Serve chili with hot sauce, cheese, sour cream, and/or green onions.

My notes: I originally mis-read the recipe and only used one can of beans (black beans) and one can of diced tomatoes. It was on the soupy side but very flavorful and excellent. One time I made it with 2 lbs of ground meat, so I doubled the diced tomatoes and beans. This makes a lot for two people, so I freeze in smaller containers. 

INSTANT POT SHRIMP & GRITS

INSTANT POT SHRIMP & GRITS

15 April 2020: I searched for a shrimp & grits Instant Pot recipe and found several online. After reading through the recipes, I chose this one to make:

https://www.paintthekitchenred.com/best-instant-pot-shrimp-and-grits/?fbclid=IwAR0ULt_PvvLFyrEpoxs5PdUrlPLEOHOQR1nk5-_9PpN5bqT9Tb31u9JyfT0

Prep Time: 5 minutes   

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 2 servings 

Calories: 292 kcal

Shrimp Ingredients

1 lb shrimp peeled and deveined

2 tsp Old Bay Seasoning or more to taste (or Creole Seasoning)

3 strips smoked bacon diced

1/3 cup onion chopped

1/2 cup bell peppers red and/or green, chopped

1 Tbsp garlic, minced

2 Tbsp dry white wine

1 1/2 cups canned diced tomatoes

2 Tbsp lemon juice or to taste

1/4 cup chicken broth

1/4 tsp Tabasco sauce or hot sauce, more to taste

1/2 tsp salt or to taste

1/4 tsp black pepper

1/4 cup heavy cream

1/4 cup scallions sliced thin (green parts only)

Grits Ingredients

1/2 cup  grits

1 cup milk

1 cup water

salt and pepper to taste

1 Tbsp butter, optional

Pat shrimp dry and sprinkle with Old Bay seasoning. Set aside.

On 'Saute' mode, cook bacon until crisp, about 3 minutes. Using a slotted spoon, remove to a plate and set aside.

Sauté onions and bell peppers in the rendered bacon fat till onion is translucent, about 2 to 3 minutes.

Add garlic and sauté briefly. Turn Instant Pot off.

Deglaze with white wine, and stir well to remove any browned bits, allowing the wine to mostly evaporate.

Stir in tomatoes, lemon juice, chicken broth, hot sauce, salt and pepper.

Place trivet in the Instant Pot.

In a medium bowl that will fit in the Instant Pot, stir together grits, milk, water, salt and pepper. Place bowl on trivet.

Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.

Cook on 'Manual' (or 'Pressure Cook') mode for 10 minutes.

Allow the pressure to release naturally.

Open the Instant Pot, remove the grits and set aside.

Remove the trivet.

Carefully stir in shrimp and close the Instant Pot immediately and allow the shrimp to finish cooking in the residual heat.  Instant Pot will be in 'Keep Warm' mode.

While shrimp is cooking, fluff grits with a fork, adding in a tablespoon of butter.

After 10 minutes, open the Instant Pot. Gently stir the shrimp.

Turn on 'Saute' mode and stir in cream. Heat through (don't boil) and turn off Instant Pot.

Serve grits topped with shrimp and sauce.

Garnish with scallions and bacon.

My Comments: 

The recipe stated it serves four, but this really serves two people with some grits leftover. 

I used the large Costco shrimp (10) and they could have cooked a few minutes longer. I turned the shrimp over and they finished cooking while I was stirring in the cream.

I was worried about the size of the bowl for the grits thinking it would overflow, but it didn't.

I added a heaping tablespoon of Parmesan cheese (didn't have cheddar) into the grits, but it really wasn't needed because of the tomato broth. 

This was excellent and definitely a keeper.

The next time I will make it with Andouille sausage instead of bacon.