Thursday, December 8, 2016

Instant Pot: Chicken Papaya

We've been experiencing 35*+ weather lately. Even got some snow today and expecting freezing rain overnight. Made chicken papaya for dinner last night and it was such comfort food for this weather. 

Instant Pot: Chicken Papaya

3 lbs defrosted chicken wings
1 large green papaya, peeled, seeds removed, and cut into 1-2 inch cubes
2 medium chopped tomatoes 
1/2 onions sliced
1-2 tbsp minced garlic
2 tbsp patis, more can be added to taste
2 cups water
Shoyu to taste
Black pepper
Coconut oil

Hit sauté. Add some coconut oil, onions, and garlic and cook 1-2 min. Add tomatoes and store 1-2 min. Add chicken wings, water, and patis. Stir. Close lid and move valve to sealing. Cancel sauté and hit chicken option. Adjust time to 5 minutes. Let NPR for 10 minutes and then QPR. Add papaya and stir. Reclose lid and change valve to sealing. Cancel keep warm and hit soup option. Adjust time to 2 minutes. Let NPR 10 min and then QPR. Add black pepper, shoyu, and more patis to taste. Enjoy!

**I wasn't sure about cooking the papaya at the time time with the chicken for fear of turning it into mush. After I did the second round of cooking I kind of overlooked the wings and the papaya was perfect but still al dente. I could very well cooked everything all at once for 5 minutes and it would've turned out fine. I have one more green papaya left, maybe I'll make another batch of soup to test that theory 😝.

Sunday, December 4, 2016

Instant Pot: Zuppa Toscana

I first made this a long while ago in the crockpot and then stovetop. I've actually never eaten this soup before at Olive Garden but a friend brought for a party and it was such comfort food. Now that I have an Instant Pot I of course had to make this soup in it. It only took about 10 minutes prepping time to cut the veggies and bacon. Then 5 minutes to cook on the soup function, NPR (natural pressure release), and then to QR (quick release). Super quick dinner to make and it tasted just as good if not better than when done in the crockpot and stove top. Here's the recipe.

Instant Pot: Zuppa Toscana (Olive Garden Knockoff)

1 lb Italian sausage
3 russet potatoes, cubed
1/2 onion, diced
2 tbsp minced garlic 
1 pkg bacon (I used 2 pkgs, well because bacon 😝)
1 bunch kale, removed from stem and chopped
4 cups chicken broth (forgot to include in first pic and in the 4th pic it looks like gel because I used turkey broth I made in the IP a few days ago)
1 1/2 cups heavy whipping cream 

Sauté Italian sausage till no longer pink. Add onions and garlic and cook for 1-2 minutes. Add potatoes and broth. Hit cancel, cover with lid, hit soup, and adjust time to 5 minutes. Make sure valve is on sealing. While IP is going, I separately brown bacon and drain fat. Let NPR for 10 min, then QPR. Cancel keep warm button and hit sauté. Add heavy whipping cream, chopped kale, and bacon. Season with black pepper. Enjoy!