Monthly Archives: January 2020

Instant Pot Rotisserie Chicken

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  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. dried thyme
  • 1.5 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 whole roasting chicken
  • 1 lemon, halved
  • 2 tbsp. canola oil
  • 1 cup chicken stock

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.

Dry chicken thoroughly and season skin and cavity with spice mixture. Stuff lemon into cavity.

Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Flip and cook for an additional 4 minutes.

Place trivet in pot and add chicken stock. Place chicken on top of the trivet. Set time for 28 minutes. Natural pressure release.

Instant Pot Spaghetti Sauce

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  • 2 pounds fresh tomatoes, cut into quarters
  • 2 small yellow onions, cut into quarters
  • 2 large carrots, cut into large chunks
  • 2 cloves garlic
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • 1 tsp. sea salt
  • 6 ounces tomato paste

Add tomatoes, onion, carrot and garlic in the instant pot. Sprinkly oregano, basil and salt over the veggies, but don’t stir. Set on manual pressure cook for 20 minutes. Allow pressure to release naturally for 10 minutes. Use an immersion blender to blend cooked vegetables into a smooth sauce. Add in the tomato paste and blend again.

Instant Pot Chicken Pho

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  • 1 chicken
  • 2 medium onions
  • 13 grams ginger
  • 1 bunch fresh cilantro
  • 1 garlic clove, crushed
  • 1 tbsp. brown sugar
  • 4 cloves
  • 1/2 cinnamon stick
  • 1 tbsp. coriander seeds
  • 8 cups cold water
  • 2 tbsp. fish sauce
  • 1/2 tsp. salt
  • 2 tbsp. vegetable oil

Toast coriander seeds, cinnamon stick and cloves in instant pot and saute for 2 minutes (or until you can smell them). Set spices aside.

Pour in vegetable oil, and then place halved onions (flat side down) and ginger pieces in. Allow them to char for 5 minutes without moving them. At four minute mark, add crushed garlic clove.

Pour in 1/2 cup cold water and deglaze bottom of pot. Add the spices, brown sugar, cilantro, fish sauce and salt. Pour in 3.5 cups of water. Add the chicken. Pour in 4 cups of water. Make sure the chicken is 90% submerged. Close lid and pressure cook for 10 minutes and then 20 minutes natural release.

Transfer whole chicken into large bowl filled with cold water – this will firm up the meat and cool chicken so you can touch it. Strain broth through a fine mesh strainer.

Bring chicken broth back to a boil over medium heat.

Put noodles in bowl, and then cover with chicken broth. Garnish with green onions, fresh cilantro, hard boiled eggs (optional) and freshly ground pepper.

Tortillas

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  • 2 cups flour
  • 1 tsp. sea salt
  • 4 tbsp. melted coconut oil or lard
  • 3/4 cup hot water

Mix flour and salt. Mix coconut oil into flour until mixture is crumbly. Start with a fork, then use your hands. Add water until dough comes together. Knead for 2 minutes, then cover the dough and rest for 20 minutes.

Bison Jerky

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  • 1/3 cup soy sauce
  • 3 tbsp. rice vinegar
  • 2 tsp. honey or granulated sugar
  • 2 tbsp. water
  • black pepper
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • 1 tsp. sesame oil
  • 1 tbsp. olive oil
  • sriracha
  1. Cut meat against the grain
  2. Marinade meat for 12-24 hours
  3. Dry at 145 for 5-8 hours (or 200 oven with door ajar)