Creative Cooks

Instant Pot Beef Rendang
Total: 1 hour 30 minutes Servings: 6

Ingredients

2 - 3 pounds (823g) chuck roast steak, cut into 1.5 inch thick
1 tablespoon (15ml) olive oil
1 (4.5g) cinnamon stick
2 (2.5g) star anise
4 (0.3g) cloves
4 green cardamom
¾ cup (188ml) unsalted chicken stock
1 cup (250ml) thick coconut cream
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce
2 tablespoons (30ml) tamarind puree or paste
1 tablespoon (13g) brown sugar or palm sugar
2 tablespoons (30ml) coconut oil
2 stalks (25g) lemongrass (white part only), sliced
6 - 10 (8.8g) dried red chilies (adjust the amount depending on the type of dried chili)
1 teaspoon (2.8g) ground turmeric
6 (26.8g) cloves garlic
3 (120g) large shallots, roughly chopped
~2 tablespoons (25g) ginger, chopped
~2 tablespoons (25g) galangal, chopped (add additional 5g ginger if you can’t find galangal)

Garnish

⅓ cup (45g) toasted coconut
6 kaffir lime leaves, shredded

Tools

Instant Pot Pressure Cooker
Food Processor
Fine Mesh Strainer
Splatter Guard

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Instant Pot Lasagna
Prep Time 25 mins Cook Time 24 mins Total Time 1 hr 4 mins Servings: 4 - 5

Ingredients

Meat Mixture
1/2 lb Lean Ground Beef (85% to 90% lean) You can use all ground beef
1/2 lb Ground Italian Sausage (you can use all sausage)
1/2 tsp Coarse Salt (1/4 tsp table salt)
1/4 tsp Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Italian Seasoning

Cheese Mixture
1 cup Ricotta Cheese (or Cottage Cheese)
1 Egg
1/2 cup Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
1 1/2 tsp Garlic Powder
1 1/4 tsp Onion Powder
1 1/4 tsp Italian Seasoning
1/2 tsp Oregano
1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp)
1/2 tsp Pepper
1/4 cup Chopped Fresh Parsley

Remaining Layers
1 24oz jar Pasta Sauce (about 3 cups) (I prefer marinara, or use your favorite brand)
1/2 cup Chopped Spinach Leaves, optional (fresh, or frozen, thawed)
5-6 No Boil Lasagna Noodles (or regular uncooked lasagna noodles that have been soaked in very hot water for 5 minutes)
1/2 cup Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated

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Beer-Soaked Brisket Sandwiches (instant pot and slow cooker versions)
hands-on: 30 mins total: 10 hrs 30 mins to 12 hrs 30 mins (low) or 5 hr 30 min to 6 hr 30 min (high) for Slow Cook; 2 hr, plus time to build and release pressure for Pressure Cook Servings: 10

Ingredients

1 3.5-pound beef brisket (flat half), fat trimmed to 1/4-inch thickness
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon vegetable oil
1 12-ounce bottle wheat beer
1 medium onion, sliced
4 cloves garlic, smashed and peeled
¼ cup Dijon-style mustard
1 tablespoon hoisin sauce
¼ teaspoon ground cloves
1 1-pound loaf rectangular ciabatta bread, split, toasted, and cut into 3-inch pieces
2 medium carrots, peeled and cut into ribbons* Use a vegetable peeler to slice carrots into thin ribbons.
Napa cabbage
Fresh parsley (optional)

Directions

**Slow Cooker:
Step 1 - Season brisket with salt and black pepper. In a very large skillet brown meat, half at a time, in hot oil over medium-high heat (or use slow cooker browning function).
Step 2 - Place beer, onion, and garlic in 6-qt. slow cooker; top with brisket. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
Step 3 - Remove meat to a platter or tray. Cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with a double layer of 100% cotton cheesecloth. Season to taste with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.

**Pressure Cooker:
Step 1 - Season brisket with salt and black pepper. For 6-qt. electric pressure cooker, use the sauté setting to brown meat, half at a time, in hot oil; for stove-top cooker, brown meat, half at a time, in hot oil in the cooker. Remove beef; drain off fat.
Step 2 - Place beer, onion, and garlic in cooker. Stir to scrape up any browned bits from bottom of pan. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Place brisket in cooker on top of onion mixture. Lock lid in place.
Step 3 - Set electric cooker on high pressure to cook 1 1/2 hours. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 1 1/2 hours. Remove from heat. Quickly release the pressure according to manufacturer's directions. Open lid carefully.
Step 4 - Remove meat to platter; cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with double layer of 100% cotton cheesecloth. Season with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.

Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions)
65Minutes


Ingredients

2 lbs boneless, skinless chicken thighs (I don’t recommend chicken breasts, as they tend to dry out)
½ cup coconut aminos
3 tablespoons honey
4 cloves fresh garlic, minced
1 ½ teaspoons fresh ginger, minced
1 teaspoon sea salt
1 tablespoon toasted sesame seeds (optional)

Instructions

INSTANT POT DIRECTIONS:

Place the coconut aminos, honey, garlic, ginger and salt in your Instant Pot, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Select ‘Manual’ mode and press the ‘-‘ until the screen says 8 minutes.
*If you’re using dates instead of the honey, place the coconut aminos, dates, garlic, ginger and sea salt into your blender and blend until smooth.
Once the Instant Pot is finished cooking, manually release the pressure. Remove the chicken and set aside, leaving the sauce in the pot. Select ‘Sauté’ mode and let the sauce boil, whisking occasionally, until it has reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
Add the chicken to the pan with the sauce and stir well to combine.

SLOW COOKER DIRECTIONS:

Place the coconut aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Cook on low for 4-5 hours.
*If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth.
Remove the chicken from the slow cooker and set aside. Pour the sauce from the slow cooker into a pan, and whisk occasionally over medium heat on your stove, until the sauce is reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
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Add the chicken to the pan with the sauce and stir well to combine.

Instant Pot Whole Chicken
Prep Time 10 mins Cook Time 20 mins Total Time 45 mins Servings: 4 - 6

Ingredients
1 cup Water (for the pressure cooker. larger (8+ qt) pot use 2 cups)
1 Whole Chicken (any size that will fit in your pot)
Spice Rub or Salt & Pepper

Optional
1/2 medium Onion, cut in wedges
1/2 large Lemon, cut in wedges

Instructions
Pour the cup of water into the inner cooking liner of the pressure cooker.
Rub the chicken with a spice rub, such as my Rotisserie Chicken Spice Rub, or salt & pepper.
Stuff the cavity of the chicken loosely with the onion and lemon wedges.
Set the chicken on the trivet/rack and lower into the pot (you don't have to use the trivet, but it does make it easier to get the cooked chicken out of the pot).
Close the lid and set the vent to the Sealing position. Press the Pressure Cook/Manual button or dial, and then the + or - button or dial to select the cook time in minutes (High pressure):
6 minutes per pound, and a 15 minute Natural Release (So a 4 lb chicken will cook for 24 minutes, rest for 15 min.).
After the cooking cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release any remaining steam/pressure.
Carefully open the lid once the pin has dropped down. Remove the chicken to a platter, or to a baking sheet if you are going to broil it to crisp up the skin.
If you are broiling it, set the broiler to 450° and set the chicken under it until the desired crispness is achieved.
Serve immediately, or let cool and store for use in recipes that call for cooked chicken meat.