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Main dish

Instant Pot Clam Chowder

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Instant Pot Clam Chowder
You may never want to stop eating this creamy comfort food!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 6.5 oz cans chopped clams, drained and juices reserved
  • 5 slices bacon, diced
  • 1 onion, finely diced
  • 3 tbsp butter
  • 2 sprigs fresh thyme (or ¼ tsp dried)
  • 1 tsp celery seed (or 2 stalks celery, diced)
  • 2 cloves garlic, minced
  • 1½ tsp kosher salt
  • ¼ tsp pepper
  • 1½ lbs gold potatoes, cut into ½” dice
  • 1⅓ cups half and half
  • Snipped chives, for garnish
Instructions
  1. Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
  2. Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
  3. Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
  4. Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
  5. Add garlic, salt, and pepper and cook for 1-2 minutes more.
  6. Add clam juice and potatoes and stir to combine.
  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 4 minutes.
  9. When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  10. Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
  11. Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
  12. Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
  13. Garnish with snipped chives.

Watch the recipe video here:

You may never want to stop eating this creamy comfort food!FULL RECIPE: http://chopsecrets.com/instant-pot-clam-chowder/

Posted by Chop Secrets on Saturday, December 22, 2018

Main dish

Instant Pot Blueberry Almond French Toast Casserole

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Instant Pot Blueberry Almond French Toast Casserole
The plump blueberries burst in your mouth with every bite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 cups French bread, cut in 1-inch cubes
  • 2 cups fresh blueberries
  • ⅓ cup brown sugar
  • 2 tbsp butter, sliced into 6-8 thin pieces
  • 3 eggs, lightly beaten
  • ¼ cup (2 oz) cream cheese, softened
  • ¼ cup milk
  • 1 tbsp sugar
  • 1 tsp almond extract
  • ½ tsp cinnamon
  • ¼ tsp kosher salt
  • ¼ cup slivered almonds, divided
  • Powdered sugar, maple syrup for serving
Instructions
  1. Coat the inside of a 1.5-quart baking dish with non-stick spray. Layer blueberries, bread, and brown sugar. ensuring blueberries and sugar are evenly distributed throughout.
  2. Sprinkle with half the slivered almonds and dot the butter evenly over the top.
  3. In a large bowl, thoroughly whisk together the eggs, softened cream cheese, milk, sugar, almond extract, cinnamon, and salt. Pour over bread and blueberries, making sure all bread pieces are moistened.
  4. Pour 1 cup of water in the Instant Pot and put in the trivet. Cover the baking dish lightly with foil (do not seal) and carefully set the baking dish on the trivet.
  5. 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 25 minutes.
  7. When the time is up quick-release the remaining pressure.
  8. Carefully remove the baking dish from the pot, remove the foil and allow to rest for 5-10 minutes until set (or, optionally, set banking dish under the broiler until golden, 3-5 minutes).
  9. Serve with remaining slivered almonds, powdered sugar, maple syrup, and additional blueberries, if desired.

Watch the recipe video here:

Instant Pot Blueberry Almond French Toast CasseroleFULL RECIPE: http://chopsecrets.com/instant-pot-blueberry-almond-french-toast-casserole/

Posted by Chop Secrets on Saturday, December 22, 2018

Dessert

Irish Coffee Cupcakes

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Irish Coffee Cupcakes
Let me help you celebrate with these yummy Irish Coffee Cupcakes! They are just the right amount of sweetness to go with that lovely Guinness beer. Can’t you just taste it now? Perfectly moist cupcakes…whiskey whipped frosting…mmmm good… It’s all over once the espresso powder hits the lips. Everyone will love you for combining their favorite adult beverage into an amazing dessert that you won’t forget!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cupcakes:
  • 2 CUPS All-Purpose flour
  • 1 TSP Baking Powder
  • ¼ TSP Baking Soda
  • ¼ TSP Salt
  • ½ CUP Boiling Water
  • 2 TBSP Instant-Espresso Powder
  • ¼ CUP Whole Milk
  • 1 Stick Unsalted Butter, room temperature
  • ½ CUP Granulated Sugar
  • ½ CUP Packed Light-Brown Sugar
  • 2 Large Eggs
Frosting:
  • 1 CUP Heavy Cream
  • 1 TBSP Confectioners’ Sugar
  • 1 TBSP Whiskey
  • Instant-Espresso Powder, for dusting
Instructions
Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Pour water over espresso powder; let cool.
  4. Combine espresso with milk.
  5. Beat butter and granulated and brown sugars with a mixer on medium 6speed until pale and fluffy, about 3 minutes.
  6. Add eggs, 1 at a time, beating well after each addition.
  7. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
  8. Fill 15 cups (of two 12-cup muffin tins) three-quarters full.
  9. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool.
  10. Turn out cupcakes from tins.
Frosting:
  1. Whisk together cream and confectioners’ sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
  2. Top each cupcake with 2 tablespoons frosting.
  3. Dust with espresso powder and sprinkles.

Watch the recipe video here:

Irish Coffee CupcakesFULL RECIPE: http://chopsecrets.com/irish-coffee-cupcakes/

Posted by Chop Secrets on Friday, December 21, 2018

Main dish

Instant Pot Chicken and Dumplings

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Instant Pot Chicken and Dumplings
This simple one-pot recipe is fast to assemble from ingredients right out of the pantry and freezer, so you can set it and forget it–you’ve got better things to do! It’s also packed with tasty vegetables like carrots, peas and celery and wholesome chicken breast, so you know you’re getting a hearty meal. Remember that natural pressure release time is cooking time, so as tempting as it is to shortcut the full natural release, don’t do it! You will likely end up with underdone dumplings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 lbs chicken breasts, cubed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups low sodium chicken stock
  • 1 tsp each dried thyme, dried rosemary, poultry seasoning, pepper
  • 1 cup celery, chopped
  • 2 cups frozen mixed peas and carrots
  • 2 cans low sodium cream of chicken soup (10.5 oz)
  • 1 16 oz can refrigerated buttermilk or southern style biscuits, each biscuit quartered
  • Chopped parsley for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add broth, thyme, rosemary, poultry seasoning, and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the celery, peas, and carrots and stir.
  6. Pour the two cans of cream of chicken evenly over the top–do not stir.
  7. Spread the quartered biscuit pieces over the top in an even layer. 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 5 minutes.
  9. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  10. Adjust seasonings and serve warm. Garnish with chopped parsley.

Watch the recipe video here:

Instant Pot Chicken and DumplingsFULL RECIPE: http://chopsecrets.com/instant-pot-chicken-and-dumplings/

Posted by Chop Secrets on Friday, December 21, 2018

Main dish

Brunch Bread

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Brunch Bread
Brunch is one of the best things ever in life. Brinner is just as amazing. In case you’re confused that would be a combination of breakfast for dinner…brinner in other words. College kids across America know exactly what I’m talking about. Heck, singles across America know what I’m talking about. Some of my favorite meals have been brunches and brinners. I plan on passing this down to my kids someday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Eggs, 1 per slice of bread
  • Bread
  • Butter
  • Salt and Pepper
  • Shredded Cheese
  • Bacon
Instructions
  1. Preheat oven to 350°F / 180°C.
  2. Using a butter knife or back of a spoon create a square inside the bread by pressing down on the bread almost to the crust edges.
  3. Repeat for every slice of bread you wish to make (1-2 slices per person).
  4. Season the bread with salt and pepper.
  5. Crack one egg into each slice of bread.
  6. Butter the higher edges of the bread gently, being careful not to touch the egg.
  7. Sprinkle shredded cheese then bacon onto the buttered edges.
  8. Spray your small baking tray with non-stick cooking spray.
  9. Place the bread on the tray and the tray in the oven for 10 mins.
  10. Remove from oven and eat while warm.

Watch the recipe video here:

Brunch BreadFULL RECIPE: http://chopsecrets.com/brunch-bread/

Posted by Chop Secrets on Thursday, December 20, 2018

Main dish

Instant Pot Crispy Potatoes

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Instant Pot Crispy Potatoes
This recipe gives you both a velvety inside and a wonderfully browned exterior.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup water
  • 1½ lbs gold or fingerling potatoes, cut into 1” pieces
  • 2 tbsp of canola oil (or other high-heat oil)
  • 1 tbsp kosher salt
  • ½ tbsp pepper
  • 1 tbsp lemon juice
  • ¼ cup snipped chives and/or Italian parsley (optional)
Instructions
  1. Pour ½ cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot.
  2. 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 5 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.
  6. Add the oil to the Instant Pot. Using the display panel select CANCEL to turn the pot off, then choose the SAUTE function and adjust to the high setting.
  7. When oil gets hot, brown the potatoes until golden, 3-4 minutes per side. Do not crowd the pot–you may have to work in batches. Generously salt and pepper the potatoes while they cook.
  8. When all potatoes are browned, return them to the still-hot pot, sprinkle with herbs and squeeze lemon over the top. Cook, tossing, for 1 minute and serve immediately.

Watch the recipe video here:

This recipe gives you both a velvety inside and a wonderfully browned exterior.FULL RECIPE: http://chopsecrets.com/instant-pot-crispy-potatoes/

Posted by Chop Secrets on Thursday, December 20, 2018

Main dish

Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 lbs beef stew meat, cut into 1” pieces
  • 2 tsp kosher salt
  • ½ tsp pepper
  • large onion, finely diced
  • 16 oz baby bella (or cremini) mushrooms, sliced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • 1 tbsp dijon mustard
  • 1½ cups beef broth
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz sour cream
  • 5 oz cream cheese, softened
  • 1 2 oz packet of dry onion soup/dip mix
  • 1 tsp garlic salt
  • 10-12 oz hot cooked egg noodles for serving
  • ¼ cup chopped Italian parsley for garnish, optional
Instructions
  1. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season beef with salt and pepper.
  3. When oil mixture gets hot, brown the meat on all sides, 2 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 to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
  5. Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
  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, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
  10. Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
  11. Turn off the pot by selecting CANCEL, cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
  12. Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.

Watch the recipe video here:

Hearty slices of beef are tossed in a creamy, savory sauce.FULL RECIPE: http://chopsecrets.com/instant-pot-beef-stroganoff/

Posted by Chop Secrets on Wednesday, December 19, 2018

Main dish

Instant Pot Jalapeño Cheddar Cornbread

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Instant Pot Jalapeño Cheddar Cornbread
A perfect combination of spicy and sweet.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup yellow cornmeal, plus additional to coat pan
  • ¾ cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup corn kernels (fresh or frozen)
  • 2 large jalapeno peppers seeded, finely chopped
  • ¼ cup green onions, thinly sliced
  • ¾ cup buttermilk
  • ¼ cup honey
  • ¼ cup butter, melted
  • 2 eggs, beaten
  • Additional cheese, diced jalapeno and green onion for topping (~1 tbsp each)
Instructions
  1. In a large bowl, combine cornmeal, flour, baking powder, and salt. Gently fold in grated cheese, corn, diced jalapenos, and scallions until well distributed.
  2. In a medium bowl, whisk together buttermilk, honey, butter, and eggs. Pour over dry ingredients and mix gently until just combined. Do not overmix.
  3. Coat inside of a 7” cake pan with non-stick spray and dust with additional cornmeal. Spoon batter into prepared pan and top with ~1 tbsp each cheese, diced jalapeno, and green onion.
  4. Spray one side of a piece of aluminum foil and cover the pan loosely, sprayed side down – do not seal.
  5. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the cake pan on to the trivet and secure the lid, making sure vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Remove the pan and set it under the broiler until golden, 2-4 minutes (optional).

Watch the recipe video here:

Instant Pot Jalapeño Cheddar CornbreadFULL RECIPE: http://chopsecrets.com/instant-pot-jalapeno-cheddar-cornbread/

Posted by Chop Secrets on Friday, December 14, 2018

Main dish

Instant Pot Mongolian Beef and Rice

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Instant Pot Mongolian Beef and Rice
Instant Pot Mongolian Beef and Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 – 1½ lbs flank steak, sliced across the grain into bite-sized pieces
Sauce Mixture:
  • 1 cup water
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 10 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • ¼ tsp cayenne
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2¼ cups water
To Finish:
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 4 green onions, green tops only, cut into 2-3” lengths
  • sesame seeds for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
  3. When oil gets hot, brown the meat 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.
  4. Add the Sauce Mixture ingredients 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. Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser (we love these) in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!)
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
  10. Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed.
  11. Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
  12. Serve beef and sauce over rice and garnish with sesame seeds.

Watch the recipe video here:

Instant Pot Mongolian Beef and RiceFULL RECIPE: http://chopsecrets.com/instant-pot-mongolian-beef-and-rice/

Posted by Chop Secrets on Thursday, December 13, 2018