Saturday, February 25, 2017

Pressure Cooker / Instant Pot Recipe #2: Pot Roast w/Carrots and Potatoes

When I bought Instant Pot, I thought that I could cook anything in very little time. Well, Pot Roast took much longer. You will need 1.5 hours.

Pot Roast
Prep: 40 min      Cook Time: 45 (beef) + 4 (veggies) min   Other: 5 min (cut beef, make gravy)

Natural pressure release. Luckily, we had an appointment at that time. When we returned home, the Instant Pot had released all the pressure. Made the gravy by adding flour.

2-3 lbs boneless chuck roast (it should be about 2 inches thick
1 Tbsp olive oil
4 cloves garlic
1 large onion (sliced)
1 cup chicken broth
2 Tbsp soy sauce
1/2 tsp rosemary
1/2 tsp thyme
1/2 lb carrots (you can put more)
2 lb potatoes (you can put more)
1.5 Tbsp flour (for gravy at the end)

My prep time was 40 min since I included searing the beef also.

First, you sear the beef. Pour olive oil. Hit the 'Saute' button on your Instant Pot. Sear all sides (8-10 min each side). Remove beef from heat to set aside. Press cancel.


After searing:
Hit the 'Saute' button again but set it on medium heat for onions/garlic. Cook onions for a minute or two, then garlic. For deglazing, splash some red wine in. I love to use frozen garlic cloves so that I can have it on hand.

Add chicken broth, soy sauce, rosemary, thyme in. Place your beef back in. Close the lid.
Pressure cook on high for 45 minutes. Natural release pressure for half an hour.

Beef after pressure cooking:

Remove beef to a set aside. Add potatoes, then carrots. Pressure cook for 4 minutes. Quick release pressure.

Now to make the gravy.. Add flour and stir. Salt and pepper to taste.

Cut your beef. Spoon some gravy on top. I placed veggies on the side.


Friday, February 17, 2017


For Black Friday 2016, I only had one thing I was eyeing to buy since I had been wanting for for Instant Pot. It arrived a week later. Then the box sat in the closet through the holidays while we were away. My goal was to use it by the end of January. Well, mid-February rolled around, it was still in the box until today...

I had been afraid to use it. Woke up this morning and told myself that today was the day I was going to tackle my new appliance. The manual felt thick until I read it realizing that it was that way since it was translated into several different languages (otherwise it would have been thin).

Still unsure of what to make but knowing that it was going to be chicken for the first recipe. I defrosted chicken in the sink during the day (But you can cook frozen chicken in Instant Pot too). Kept reading that it would be done in 5 minutes. Ended up taking much longer than anticipated. Dinner was fairly late for us as a result. Chicken was flavorful and tender but not something I couldn't make in comparable time. Felt that I was extra cautious since it was my FIRST TIME with my Instant Pot.

Yes, it takes 5 minutes on high pressure to make chicken but I set it on 8 minutes since I had 8 chicken thighs that were thick. Used two functions for my dish: 1) Saute  2) Poultry.

Honey Garlic Chicken (Using Instant Pot)
2-3 lbs Chicken Thighs
salt and pepper to season OR dry rub
1/2 cup water
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
5 cloves garlic, chopped/minced
1 tsp basil
olive oil (for saute)
1 lb carrots

Sprinkle dry rub on both sides of the chicken thighs (or just use salt and pepper).

In a separate bowl, mix water, honey, soy sauce, ketchup, garlic, basil.

Plug in your Instant Pot. With the lid off, put some olive oil to brown the chicken. Push the 'Saute' button. Cook chicken for a minute each side. Place it on a plate when done (found that I could brown 2-3 chicken thighs at a time due to space).

Put browned chicken thighs back into Instant Pot. The carrots will go on top of the chicken. Pour liquids from the separate bowl. Place and lock Instant Pot lid. Make sure the top of your pot is set to 'Sealed' (not 'Vent').

Push the 'Poultry' button. I set it on 8 minutes (recipe called for 5 minutes) since my chicken pieces were thicker.


I stood there staring at it for 5 minutes afraid to change the 'Sealed' to 'Vent' for quick pressure release. Moved it a little at a time for slow pressure release (my first time!!). Ended up switching to 'Vent' by using a spoon instead since I didn't want to get too close.

The result was tender chicken. Started with a simple chicken dish to test the waters.

How was your FIRST TIME using your Instant Pot?? What recipe did you use?

1) It didn't take just 8 minutes since it takes time to reach high pressure.
2) When you saute, you cook like you normally do in a pan.
3) Easy to use but I was still nervous since I had heard stories of people putting holes in their ceilings with pressure cookers.

Friday, December 11, 2015

Whisky Advent Day 9

daniel e williams

Day 9 features Tullamore D.E.W. 12 year old special reserve blended whiskey is named after Daniel E. Williams, a self made man who worked his way up from a stable boy of the distillery to become the owner.

This one just tasted like alcohol. haha..


Wednesday, December 9, 2015

Whisky Advent Day 8

Day 8 features Balvenie  single barrel 15 year (speyside). It is fruity and honeyed with a sweet finish. The Balvenie Malt Master only chooses oak barrels with essential characteristics of the Balvenie single barrel. These are notes of vanilla, honey, and oak. You can taste the sweet finish.


Monday, December 7, 2015

Whisky Advent Day 7

Day 7 features Glen Scotia Double Cask which is matured in oak barrels then finished in a combo of first fill barrels followed by Pedro Ximenez sherry casks.

You can taste the spicy fruits with the vanilla finish.


Sunday, December 6, 2015

Whisky Advent Day 6

Day 6 features Kilchoman Machir Bay 2014 Release Whisky. In production since 2005, this is one of the smallest distilleries in Scotland; however, Machir Bay received the highest scores of the entire international whisky competition (IWC) for their single malt (which had only existed since 2008!!) in 2013. Anthony Wills of Kilchoman was also named Master Distiller of the year.


Saturday, December 5, 2015

Whisky Advent Day 5

Day 5 features Dalmore 15 year whisky which has been in production since 2007.

The Dalmore 15 year is actually aged for 13 years American Oak ex-bourbon casks. The 14th year it's in a combo of Matsalem, Apotoles, Amoroso sherry casks. The 15th year is finished in a sherry cask. It has hints of citrus, honey, and ginger.

You can buy it for about $65 per bottle.