Home Chop Secrets (Page 3)

Chop Secrets

Showing 229 Result(s)
Main dish

Instant Pot French Dip Sandwich

Save Print
Instant Pot French Dip Sandwich
Better-than-restaurant French dip sandwiches at home!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the pot:
  • 1 tbsp oil
  • 2.5 lbs beef chuck roast, left at room temperature for 15 minutes
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 onion, thinly sliced
  • ½ cup red wine
  • 14 oz beef broth
  • 1 bay leaf
To finish:
  • 1 tbsp kosher salt, or to taste
  • 6 soft rolls
  • 3 tbsp butter, melted
  • ½ tsp garlic salt
  • 6 slices provolone cheese
  • Flat-leaf parsley for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season the beef with salt, pepper and garlic powder.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes.
  5. Add wine 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 bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
  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 100 minutes.
  9. When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and shred.
  11. Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
  12. Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with 1 tbsp kosher salt, or to taste.
  13. Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
  14. Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
  15. Top with chopped parsley (optional) and serve with au jus for dipping.

Watch the recipe video here:

Better-than-restaurant French dip sandwiches at home!RECIPE: http://chopsecrets.com/instant-pot-french-dip-sandwich/

Posted by Chop Secrets on Monday, April 29, 2019

Dessert

Instant Pot White Chocolate Raspberry Pots de Creme

Save Print
Instant Pot White Chocolate Raspberry Pots de Creme
Lighter than a pudding, denser than a mousse and always sinfully decadent!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 oz good-quality white chocolate, roughly chopped
  • 2 eggs, room temperature
  • 1 tsp lemon zest
  • ½ tsp lemon extract
  • ¼ tsp vanilla extract
  • Pinch of salt
  • ½ cup heavy cream
  • 1 cup water
Raspberry Mixture:
  • 1 cup raspberries
  • 2-4 tbsp water
  • 2 tsp sugar, or to taste
Instructions
  1. Add white chocolate, eggs, lemon zest, lemon extract, vanilla and salt to a blender. Pulse until chocolate is broken into bits.
  2. In a small bowl, heat cream in the microwave in 20 second increments until just steaming (do not boil).
  3. With the blender running, slowly pour the hot cream into the chocolate mixture. Continue to blend until completely smooth.
  4. Divide custard evenly amongst 3 ramekins or custard cups.
  5. Pour 1 cup of water in the Instant Pot and insert the steam rack.
  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 5 minutes, then quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  9. Meanwhile, combine raspberries, 2 tbsp water and sugar in a blender. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
  10. At least thirty minutes before serving, top each ramekin with 1-2 tbsp of sauce and refrigerate.

Watch the recipe video here:

Lighter than a pudding, denser than a mousse and always sinfully decadent!RECIPE: http://chopsecrets.com/instant-pot-white-chocolate-raspberry-pots-de-creme/

Posted by Chop Secrets on Tuesday, April 9, 2019

Breakfast

Instant Pot Quick Salt and Pepper Polenta

Save Print
Instant Pot Quick Salt and Pepper Polenta
This versatile side dish goes great with all kinds of meats and sauces.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup polenta (not quick-cooking)
  • 4 cups water, warmed
  • 1 tsp kosher salt
  • ⅛ tsp pepper
  • 3 tbsp butter, unsalted
  • 4 oz good quality pecorino cheese (or parmesan), finely grated
  • Additional grated pecorino, kosher salt and freshly ground pepper to finish
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add polenta, warmed water, salt and pepper in the Instant Pot and whisk to combine.
  3. Bring to a simmer, then whisk again.
  4. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 0 minutes.
  6. When the time is up, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
  7. Whisk the polenta until well-combined and creamy.
  8. Add butter and stir to combine. Add pecorino a little at a time, whisking until melted. Adjust seasonings as needed.
  9. Serve–a wide, shallow bowl is traditional–topped with additional pecorino, salt and a generous grind of pepper.

Watch the recipe video here:

This versatile side dish goes great with all kinds of meats and sauces.RECIPE: http://chopsecrets.com/instant-pot-quick-salt-and-pepper-polenta/

Posted by Chop Secrets on Thursday, February 28, 2019

Main dish

Instant Pot Homemade Hamburger Helper

Save Print
Instant Pot Homemade Hamburger Helper
It tastes even better than the classic flavor we all know and love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For pot:
  • 1 lb ground beef (preferably 93% lean)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cups beef broth
  • 16 oz elbow macaroni
For sauce:
  • 1 cup half and half
  • 10 oz cheddar cheese, shredded
  • 3 oz American cheese, cut into strips (from the deli, not the kind that comes in cellophane!)
  • 2 cups fresh spinach, finely chopped (optional)
  • 2 tsp kosher salt, or to taste
  • ½ tsp pepper, or to taste
  • Additional shredded cheese for garnish, if desired
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add ground beef, onion powder and garlic powder to the Instant Pot. Cook and stir until no pink remains.
  3. Stir in pasta and broth, then secure the lid, making sure the vent is closed. Select CANCEL to turn off the pot.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Stir in half and half, then stir in the cheese, a little at a time, until melted. Season with kosher salt and pepper.
  7. Just before serving, fold in chopped spinach, if using. Top with additional cheese for garnish, if desired.

Watch the recipe video here:

It tastes even better than the classic flavor we all know and love.RECIPE: http://chopsecrets.com/instant-pot-homemade-hamburger-helper/

Posted by Chop Secrets on Saturday, June 1, 2019

Main dish

Instant Pot Cheesy Creamy Ziti

Save Print
Instant Pot Cheesy Creamy Ziti
It’s weekend taste on a weeknight schedule!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups chicken (or vegetable) broth
  • 1 cup heavy cream
  • 2 tsp garlic, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 12 oz dried ziti pasta
  • 1½ cups pasta sauce
  • 1 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1½ cups fresh spinach, finely chopped (optional)
Instructions
  1. Layer broth, cream, garlic, salt, pepper and pasta, in that order, in the pot–do not stir. Ensure all pasta is submerged.
  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 6 minutes.
  4. When the time is up, let the pressure naturally release for 6 minutes, then quick-release the remaining pressure.
  5. Stir in the pasta sauce.
  6. Add the cheeses, ⅓ cup at a time, stirring after each additional until fully melted and incorporated.
  7. Serve hot garnished with finely chopped spinach (optional).

Watch the recipe video here:

It’s weekend taste on a weeknight schedule!RECIPE: http://chopsecrets.com/instant-pot-cheesy-creamy-ziti/

Posted by Chop Secrets on Sunday, May 26, 2019

Dessert

Instant Pot Bourbon Sticky Toffee Pudding

Save Print
Instant Pot Bourbon Sticky Toffee Pudding
Sophisticated enough to serve at your next dinner party.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup chopped Medjool dates (about 7 dates)
  • 6 tbsp hot water
  • 2 tbsp bourbon
  • ½ tsp baking soda
  • 3 tbsp butter
  • 2 tbsp milk
  • ⅔ cup flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • Pinch of nutmeg
  • 1 egg, beaten
  • 1½ cups water
  • ¼ cup caramel sauce, warmed
Instructions
  1. In a small bowl, combine dates, hot water, bourbon and baking soda,. Set aside.
  2. In a medium bowl, combine butter and milk. Microwave on low until butter is melted.
  3. Add flour, baking powder, cinnamon, salt and nutmeg to the milk mixture. Stir until uniform.
  4. Stir in beaten egg and bourbon-date mixture.
  5. Coat the insides of four ramekins with nonstick spray and divide batter evenly amongst the ramekins.
  6. Cover each ramekin with foil coated in nonstick spray (sprayed-side down).
  7. Place the steam rack in the Instant Pot followed by 1½ cups water. Arrange the ramekins on the steam rack. You may have to stack three on the bottom and one on the top. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the STEAM function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the ramekins from the pot. Run a knife around the edges to loosen, then invert onto a serving dish.
  11. Drizzle each pudding with caramel sauce. Serve warm.

Watch the recipe video here:

Sophisticated enough to serve at your next dinner party.RECIPE: http://chopsecrets.com/instant-pot-bourbon-sticky-toffee-pudding/

Posted by Chop Secrets on Thursday, June 20, 2019

Dessert

Instant Pot Elvis-Style Steel Cut Oatmeal

Save Print
Instant Pot Elvis-Style Steel Cut Oatmeal
This creamy confection would make The King proud.
Author:
Cuisine: Italian
Recipe type: Dessert
Ingredients
  • 2 tbsp butter
  • 1½ cups steel-cut oats
  • 4½ cups water
  • ½ tsp kosher salt
  • ⅓ cup brown sugar
  • ⅓ cup peanut butter
  • 2 bananas, sliced
  • Cinnamon, for serving
  • Half and half or cream, for serving (optional)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter melts, add the oats and saute, stirring often, for about 5 minutes or until lightly toasted and fragrant.
  3. Add the water and salt and stir to combine, ensuring all oats are submerged.
  4. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  6. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  7. Stir the oatmeal to incorporate remaining liquid, then stir in brown sugar and peanut butter until combined.
  8. Serve hot topped with bananas, a sprinkle of cinnamon and a drizzle of half and half or cream (optional).

Watch the recipe video here:

This creamy confection would make The King proud.RECIPE: http://chopsecrets.com/instant-pot-elvis-style-steel-cut-oatmeal/

Posted by Chop Secrets on Sunday, May 12, 2019

Main dish

Instant Pot Better-Than-Takeout Chicken Fried Rice

Save Print
Instant Pot Better-Than-Takeout Chicken Fried Rice
Leftovers are delicious the next day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups white rice, rinsed
  • 2 cups water
  • 3 tbsp toasted sesame oil
  • 1 small onion, finely diced
  • 10 oz frozen peas and carrots mixture
  • 6-8 oz diced cooked chicken (rotisserie works great)
  • 1 tbsp butter
  • 4 eggs, lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • Salt and pepper to taste
  • Garnish with sliced green onion and additional sesame seeds (optional)
Instructions
  1. Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
  5. Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  6. When oil gets hot, add onion to the pot and saute 2 minutes.
  7. Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  8. Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  9. Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  10. Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

Watch the recipe video here:

Leftovers are delicious the next day!RECIPE: http://chopsecrets.com/instant-pot-better-than-takeout-chicken-fried-rice/

Posted by Chop Secrets on Tuesday, June 18, 2019

Main dish

Instant Pot Churro Bites

Save Print
Instant Pot Churro Bites
Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 oz white or yellow cake mix (about half a box), prepared according to package directions
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup water
To Finish:
  • ⅓ cup brown sugar
  • 1 tbsp cinnamon
Instructions
  1. Coat the inside of 2 silicone egg bite molds with non-stick spray. (We love this one: https://amzn.to/2Q2dnyq)
  2. Add cinnamon and nutmeg to the prepared cake mix. Stir to combine.
  3. Gently spoon the cake batter into the prepared molds until they are ¾ full.
  4. Tap the mold on the counter to settle batter and remove any bubbles, then cover with foil, sealing edges.
  5. Pour 1 cup water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the egg molds onto the steam rack, 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 12 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the mold from the pot. Place on a cooling rack and allow to set for 5 minutes before unmolding.
  10. In a shallow bowl, mix together brown sugar and 1 tbsp cinnamon. While still warm, roll each cake bite in sugar-cinnamon mix.

Watch the recipe video here:

Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.RECIPE: http://chopsecrets.com/instant-pot-churro-bites/

Posted by Chop Secrets on Tuesday, June 18, 2019

Main dish

Instant Pot Dijon Dill Chicken

Save Print
Instant Pot Dijon Dill Chicken
Dijon and dill anchor this keto-friendly dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken broth
  • ¼ cup of dijon mustard
  • 2½ lbs boneless, skinless chicken thighs
  • 4 tbsp salted butter, cut into 6-8 pieces
To finish:
  • 1½ tbsp lemon juice
  • ¼ cup of dijon mustard
  • ¼ cup cornstarch
  • ¼ cup cold water
  • ½ cup fresh dill, finely chopped, plus more for garnish
Instructions
  1. Add broth and ¼ cup dijon to the Instant Pot. Stir to combine.
  2. Add the chicken in one even layer, turning once to coat.
  3. Dot butter pieces over the chicken.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
  8. Using the display panel select the SAUTE function and adjust to HIGH or MORE
  9. Add lemon juice and remaining ¼ cup dijon mustard. Stir to combine.
  10. In a small bowl, mix together cornstarch and cold water. Pour cornstarch mixture into the pot and stir until thickened
  11. Turn the pot off by selecting CANCEL. Allow to cool 5 minutes.
  12. Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.

Watch the recipe video here:

Dijon and dill anchor this keto-friendly dish.RECIPE: http://chopsecrets.com/instant-pot-dijon-dill-chicken/

Posted by Chop Secrets on Sunday, June 9, 2019