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Main dish

Instant Pot Best Salisbury Steak

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Instant Pot Best Salisbury Steak
It’s the perfect weeknight recipe idea to serve to your family.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Steak Mixture:
  • 1½ lbs ground beef, preferably 93% lean
  • ⅓ cup panko breadcrumbs
  • 3 tbsp milk
  • 1 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 beef bouillon cube, crushed (or 1 tsp salt, ½ tsp pepper)
  • ½ tsp smoked paprika
Sauce Mixture:
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp dijon
  • 2 tbsp fresh parsley, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • ½ tsp dried thyme
  • 1 tbsp butter
  • 1 medium yellow onion, thinly sliced
  • 8 oz crimini (baby bella) mushrooms, sliced
  • 2 tbsp water
  • 2 tbsp cornstarch
  • Salt and pepper to taste
  • Additional chopped parsley for garnish
Instructions
  1. In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into 6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor.
  2. Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
  3. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  4. When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  5. Add onions and mushrooms to the pot and saute until onions begin to soften, 3-4 minutes.
  6. Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  7. Layer the steaks back into to the pot on top of the vegetables.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  10. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  11. Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
  12. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
  13. Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.

Watch the recipe video here:

It’s the perfect weeknight recipe idea to serve to your family.RECIPE: http://chopsecrets.com/instant-pot-best-salisbury-steak/

Posted by Chop Secrets on Tuesday, June 4, 2019

Main dish

Instant Pot Zesty Lemon Chicken

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Instant Pot Zesty Lemon Chicken
This easy lemon chicken recipe is your ticket to an easy weeknight dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1½ lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1+2 tbsp butter, divided
  • ½ small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp dried rosemary, lightly crushed
  • ¼ cup lemon juice
  • Zest of one lemon
  • 3 tbsp chopped fresh parsley
  • Lemon slices, for garnish
Instructions
  1. Mix paprika, salt and pepper in a small bowl. Coat tops (smooth side) of chicken thighs in seasoning mixture.
  2. Add olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion and remaining 2 tbsp butter to the pot and saute until soft, 3-4 minutes. Add garlic and crushed rosemary and cook for 1-2 minutes more.
  5. Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the chicken back into to the pot in one even layer, seasoned side up.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Serve chicken topped with fresh parsley and lemon slices.

Watch the recipe video here:

This easy lemon chicken recipe is your ticket to an easy weeknight dinner!RECIPE: http://chopsecrets.com/instant-pot-zesty-lemon-chicken/

Posted by Chop Secrets on Tuesday, June 4, 2019

Main dish

Instant Pot Chicken Marsala

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Instant Pot Chicken Marsala
Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dredge Mix:
  • ⅓ cup flour
  • 1½ tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 lbs thin-sliced chicken breast
  • 1+1 tbsp olive oil
  • 1+1 tbsp butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • ½ cup marsala wine
  • ½ cup chicken broth
  • 2 tbsp cornstarch
  • ⅓ cup cream
  • ¼ cup chopped parsley, for garnish (optional)
Instructions
  1. In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  2. Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  3. When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  4. Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  5. Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  10. In a small bowl, mix ¼ cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  11. Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  12. Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

Watch the recipe video here:

Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.RECIPE: http://chopsecrets.com/instant-pot-chicken-marsala/

Posted by Chop Secrets on Sunday, June 30, 2019

Main dish

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry
Creamy, decadent and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ½ tsp cardamom
  • 1 13 oz can coconut milk, full fat
  • 1½ tbsp cornstarch
  • 2 cups cooked rice, for serving
  • ¼ cup chopped cilantro or fresh basil, for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove ¼ cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

Watch the recipe video here:

Creamy, decadent and delicious.RECIPE: http://chopsecrets.com/instant-pot-coconut-chicken-curry/

Posted by Chop Secrets on Sunday, June 30, 2019

Main dish

Instant Pot Texas Beef Brisket

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Instant Pot Texas Beef Brisket
You always get a moist, tender finished product. It’s Tex-licious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 3 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 2 tbsp kosher salt
  • 1½ tbsp onion powder
  • 1½ tbsp garlic powder
  • 2 tsp pepper
  • 1½ tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp dried oregano leaves
  • ¾ tsp ground mustard
  • ½ tsp cayenne pepper (optional)
  • 4-5 lb beef brisket, fat trimmed to ¼″ or less and cut into two pieces
  • 1 cup water
  • ½ cup BBQ sauce
Instructions
  1. In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
  2. Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 75 minutes.
  5. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  6. Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
  7. Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.

Watch the recipe video here:

You always get a moist, tender finished product. It’s Tex-licious!RECIPE: http://chopsecrets.com/instant-pot-texas-beef-brisket/

Posted by Chop Secrets on Friday, July 26, 2019

Main dish

Amazing Fish Tacos

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Amazing Fish Tacos
Just 15 minutes to delightful fish taco taste? Yes, please!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup water
  • 4 6 oz tilapia, halibut, or black bass fillets
  • 1 tsp ground coriander
  • 1 tsp dried parsley
  • ½ tsp kosher salt
  • ¼ tsp smoked paprika
  • ¼ tsp pepper
Topping Mixture:
  • 4 radishes, thinly sliced
  • ½ small cucumber, halved and thinly sliced
  • 2 tbsp fresh lime juice
  • 2 tsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp pepper
To Finish:
  • 8 corn tortillas, warmed
  • 1 cup fresh cilantro leaves
  • ¼ cup sour cream
  • Lime wedges
Instructions
  1. Pour ¾ cup water in the pot. Place the fish in a steamer basket and season with coriander, parsley, salt, smoked paprika and pepper.
  2. Lower the steamer basket into the pot, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 2 minutes.
  4. Meanwhile, in a medium bowl, combine the Topping Mixture ingredients and toss to coat.
  5. When the time is up, quick-release the pressure. Check the fish for doneness. If fish is not quite done, simply close the pot for a few minutes and allow residual heat to bring to desired doneness.

Watch the recipe video here:

Just 15 minutes to delightful fish taco taste? Yes, please!RECIPE: http://chopsecrets.com/amazing-fish-tacos/

Posted by Chop Secrets on Saturday, June 29, 2019

Main dish

Instant Pot Texas Beef Brisket

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Instant Pot Texas Beef Brisket
You always get a moist, tender finished product. It’s Tex-licious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 3 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 2 tbsp kosher salt
  • 1½ tbsp onion powder
  • 1½ tbsp garlic powder
  • 2 tsp pepper
  • 1½ tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp dried oregano leaves
  • ¾ tsp ground mustard
  • ½ tsp cayenne pepper (optional)
  • 4-5 lb beef brisket, fat trimmed to ¼″ or less and cut into two pieces
  • 1 cup water
  • ½ cup BBQ sauce
Instructions
  1. In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
  2. Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 75 minutes.
  5. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  6. Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
  7. Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
  8. Slice meat against the grain and serve.

Watch the recipe video here:

You always get a moist, tender finished product. It’s Tex-licious!RECIPE: http://chopsecrets.com/instant-pot-texas-beef-brisket/

Posted by Chop Secrets on Tuesday, May 7, 2019

Main dish

Instant Pot Soy Ginger Pork and Rice

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Instant Pot Soy Ginger Pork and Rice
I love the sticky soy ginger sauce poured over the super-juicy pork.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2.5 cups water
Meat Mixture:
  • 1 tbsp oil (or bacon drippings)
  • 1¼ lbs boneless pork chops (1” – 1½″ thick)
Sauce Mixture:
  • ⅓ cup soy sauce
  • ⅓ cup chicken or beef stock
  • ¼ cup brown sugar
  • 2 tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1 tbsp toasted sesame oil
To Finish:
  • 2 cups broccoli florets (optional)
  • 1 tbsp cornstarch
  • 1 tbsp cold water
Instructions
  1. Add Rice Mixture ingredients to a 1.5 quart casserole dish (these fit perfectly: https://amzn.to/2DtfXM4) and set aside.
  2. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the pork on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add Sauce Mixture ingredients to the Instant Pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the meat back into to the Instant Pot, turning once to coat.
  6. Insert a tall steam rack or riser into the Instant Pot (we like these: https://amzn.to/2Nwndvk) and carefully lower the casserole onto the riser using a foil sling. The bottom of the casserole should not be in contact with the pork mixture.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 14 minutes and adjust to LOW PRESSURE.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Immediately remove the casserole and riser. Quickly move pork to a cutting board to rest.
  11. (Optional) Add broccoli florets to the sauce and stir to combine. Close the pot lid and let stand for 3-5 minutes on the KEEP WARM setting or until broccoli has almost achieved the desired tenderness.
  12. Mix together the cornstarch and cold water in a small bowl and stir into the broccoli sauce until thickened, returning to SAUTE mode as needed.
  13. Slice the pork against the grain. Serve over rice with topped with sauce and broccoli.

Watch the recipe video here:

Soy-ginger pork is determined to be a long-time favorite in your house.RECIPE: http://chopsecrets.com/instant-pot-soy-ginger-pork-and-rice/

Posted by Chop Secrets on Tuesday, May 7, 2019

Main dish

Instant Pot Chicken Lettuce Wraps

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Instant Pot Chicken Lettuce Wraps
This super-easy recipe is incredibly flavorful.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • ¼ cup hoisin sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp Sriracha sauce (optional)
  • 1 tsp mustard powder
  • 1 tsp toasted sesame oil
  • ¼ tsp white pepper
Pot Mixture:
  • 1 tbsp olive oil
  • 1 cup onions, finely diced
  • 1 lb ground chicken (or turkey)
  • 3 cloves garlic, minced
  • 1.5-inch piece fresh ginger, minced
To Finish:
  • 1 cup shredded carrots
  • 1 8 oz can water chestnuts, drained and diced
  • 2-3 green onions, green parts only, sliced thin
  • 1 tsp toasted sesame oil
  • 1 head butter, bibb, or Boston lettuce, leaves separated
Instructions
  1. In a medium bowl, mix together all Sauce Mixture ingredients and set aside.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, add the onions and ground meat. Cook and stir until no pink remains.
  4. Drain out all liquid, then add garlic, ginger and half the sauce. Stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 0 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Stir and then drain out any remaining liquid. Add remaining sauce and stir to warm through, returning to SAUTE as needed.
  9. Turn the pot off by selecting CANCEL, then add the carrot, water chestnuts, green onions, and toasted sesame oil.
  10. Serve warm with lettuce leaves on the side. Scoop a few tablespoons of chicken mixture into a lettuce leaf, roll and eat.

Watch the recipe video here:

These super-easy Chicken Lettuce Wraps are incredibly flavorful.RECIPE: http://chopsecrets.com/instant-pot-chicken-lettuce-wraps/

Posted by Chop Secrets on Monday, April 29, 2019

Main dish

Instant Pot Best Pork Carnitas

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Instant Pot Best Pork Carnitas
Every tortilla dreams of being stuffed with carnitas.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 oranges, cut in half
  • 2 limes, cut in half
  • Additional orange juice as needed (or water)
  • 1 tbsp cumin
  • 1 tbsp kosher salt
  • 1 tbsp dried oregano
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 3-4 lb well-marbled pork shoulder or butt cut into ~1 lb pieces and left at room temp for 15 minutes
  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 1 onion, quartered
  • 2 cinnamon sticks
  • Corn or flour tortillas for serving
  • Toppings (optional): ½ cup chopped cilantro, avocado slices, lime wedges
Instructions
  1. Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make ¾ cup liquid, reserve rinds.
  2. In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
  3. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  5. Add garlic and cook for 1-2 minutes until lightly browned.
  6. Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  7. Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  10. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  11. Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour ⅔ cup cooking juice over the meat.
  12. Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
  13. Serve warm on tortillas with your choice of toppings.

Watch the recipe video here:

Every tortilla dreams of being stuffed with carnitas.RECIPE: http://chopsecrets.com/instant-pot-best-pork-carnitas/

Posted by Chop Secrets on Monday, April 29, 2019