Instant Pot Carrot and Potato Tagine (v)

I’ve made this recipe countless times on the stove, but today was the first outing for my beloved Instant Pot. Super quick and easy, and it tasted lovely. It’s an Instant Pot adaptation of an original recipe by Ghillie Basan with a few tweaks of my own thrown in for good measure.

For 4-6 portions you need 

  • 250g new potatoes
  • 4-6 carrots, peeled and cut into chunks
  • 2 onions, sliced
  • 4 cloves garlic, roughly chopped
  • 1″ piece ginger, grated
  • 500ml stock
  • 150g frozen peas
  • 400g cooked chickpeas (I used previously cooked frozen chickpeas)
  • 2 tsp each ground cumin; coriander; turmeric and chilli flakes
  • Cous cous to serve
  • Freshly chopped coriander to garnish
  1. Begin by putting everything apart from the cous cous and fresh coriander into the pot.
  2. Set on manual for 5 mins. I have mine 20mins NPR as I was busy but it’s fine with only 5-10 mins NPR.
  3. Add the peas and pop the lid back on to the pot for another 3-4 mins until the peas are hot.
  4. Serve with cous cous and fresh coriander.
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Raspberry Steamed Pudding

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I made a golden syrup version of this last week, but I didn’t seal the pudding bowl well enough and it boiled giving the pudding a dense, heavy texture. This was slightly undercooked, due I think to not putting enough water in the pot, but it rose magnificently and I finished it off in the microwave instead of bringing the pot back up to pressure again. Adding fresh raspberries as well as jam gave a lovely tangy topping to the pudding. Delicious!

For 4-6 portions you need

  • 100g caster sugar
  • 100g self raising flour
  • 100g butter/margarine
  • 1 large egg
  • 3 tbsp milk/non dairy milk
  • handful frozen raspberries
  • 3 tbsp raspberry jam
  • custard to serve
  1. Mix everything apart from the jam, raspberries and custard together with a hand whisk until light and fluffy.
  2. Place the raspberries and jam in the bottom of a pudding basin. Scrape over the batter.
  3. Cover *tightly* with foil and place on a trivet in the Instant Pot. Add enough water to come half way up the sides of the pudding basin.
  4. Steam for 25 mins, then manual pressure for 15 mins. Quick release the pressure and serve with custard. If yours is slightly undercooked then 1-2 mins in the microwave will soon sort it out 🙂

 

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Steamed Syrup Sponge Pudding

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It’s January. It’s cold, grey and miserable. It’s the end of the first working week of 2017 and I’ve cycled through all the gales and sleet… What we needed was internal central heating courtesy of traditional British stodge. I love syrup sponge pudding but I’ve only made it from scratch a few times. Once in the pressure cooker, and a couple of times in the microwave. It works OK in the microwave but the texture and flavour isn’t as good as a proper steamed pudding. Enter my beloved Instant Pot from stage right. From start to tummy in an hour. Oh yus!

For 4-6 portions you need:

  • 100g vitalite
  • 100g caster sugar
  • 100g self raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 tbsp golden syrup
  • custard
  1. Begin by making the sponge. Put everything apart from the custard and syrup in a bowl and using a hand whisk combine.
  2. Grease the sides of a souffle dish or other bowl that will fit inside your instant pot. Pour 3 tbsp of golden syrup into the base and scrape the sponge batter on top.
  3. Cover with foil and place on a trivet in the instant pot. Fill the IP to halfway up the pudding dish.
  4. Set to steam for 25 mins, then manual for 15. Do a quick pressure release and serve with lashings of custard. Collapse in front of the fire with a happily full belly!

 

Instant Pot Stuffed Peppers (v)

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The last pressure cooker I used blew up on me. I heard an earth shattering kaboom and came back into the kitchen to find lentils dripping from every available surface. It was armageddon. I have been too scared to use one since, even tho I know that they’re ace for quickly cooking pulses and making all sorts of yummy food. The Instant Pot has been growing in popularity recently and I took advantage of the Amazon Black Friday deal to get one and assorted accessories as my Christmas present from the teenager. How thoughtful of him 😉

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After doing the initial water test I asked said teen what he wanted for tea and stuffed peppers was the response. So here is my inaugural attempt, and a resounding success it was.

For four portions you need:

  • 4 peppers, tops sliced off and insides removed
  • 1 onion
  • 2 cloves garlic
  • 1 can drained and rinsed kidney beans
  • 2 instant pot cups of paella rice (the instant pot cup is only 160ml so is smaller than a US cup…)
  • 1 cup white wine
  • 1 cup veggie stock
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh flat leaf parsley
  • new potatoes
  • (the spiced tomato sauce I made on the stove)
  1. Put the instant pot onto saute mode and add the oil and onions. Saute for 3-4 mins and then add the garlic and rice. Cook for a further 1-2 mins.
  2. Turn off saute mode and add the wine and stock. Cover with the lid and using manual cook for 4 mins, leave to stand for 10 mins then Quick Release (QR).
  3. Add the parsley and drained beans to the rice mixture and season to taste. I also added a little more liquid at this stage to make them a little looser.
  4. Put the peppers into a pyrex bowl (that will fit inside your IP!) and fill with the rice mixture. Cover with foil. I also made a handle out of foil to make it easier to remove the dish once they’d cooked.
  5. Place on the trivet and add 1.5 cups of water to the pan. Put on manual for 20 mins. I did a QR as I needed to cook the potatoes as well.
  6. For the potatoes, place on a steamer trivet and add 1 cup of water (I have a second pot so that made it easier). Steam for 8-10 mins depending on size and then QR as a Natural Release (NR) might overcook them.
  7. Serve with the spicy tomato sauce and be amazed! The potatoes in particular were delicious due to being steamed. I’ve never done that before as they always take too long in a conventional steamer.
  8. Dream up what your next recipes will be…