Instant Pot Coq au Vin

  • ~2 lbs chicken thighs or legs with skin
  • 3-4 carrots, peeled and cut into 2 inch pieces
  • 2-3 celery, cut into 1.5 inch pieces
  • White or red potatoes, cut into 1″ cubes
  • 1 onion, cut into big chunks
  • 1 cup white wine
  • Thyme (1 tsp dry, or 5 fresh sprigs)
  • 2-4 pieces of garlic, smashed, but whole
  1. Add a little olive oil. Sear the chicken skin side down on Saute function or in skillet on stove, 3-4 minutes until skin is golden brown and released some fat. Do this with all the chicken, without crowding in pan.
  2. Sear the onions, celery, carrots, garlic in chicken fat in pot for 3-4 minutes.
  3. Add wine, deglaze pot, bring to a simmer.
  4. Put chicken on top of veggies.
    1. Chicken thighs with bones – pressure cook 10 minutes
    2. Chicken legs – pressure cook 20 minutes
  5. Release steam. Add potatoes. Pressure cook 3 more minutes.
  6. Remove veggies and chicken to serving bowl. Turn on saute function and bring sauce to a boil. Stir in 1 tablespoon cornstarch mixed with a little water. Simmer until thick (may need to add another tablespoon cornstarch). Pour sauce over chicken and veggies. Serve with rice.

Instant Pot Chicken Shawarma

  • 2 lemons, juiced
  • 2 Tbsp olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs

Prepare a marinade for the chicken. Combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. Turn chicken halfway during marinade.

Add everything to Instant Pot. 8 minutes high pressure, then natural release 15 minutes.

Serve with yogurt sauce:
Mix 1/2 cup plain or Greek yogurt, 1/4 cup mayo, 1/2 lemon juiced + lemon zest, 1 minced garlic in a bowl. Optionally, add minced fresh herbs (basil, chive, etc.). Cover. Chill for 4-5 hours.

Potato Gratin

For steeping cream

  • 2 ¼ cups half-and-half
  • 2 medium cloves garlic (8g), smashed
  • 2 small shallots (110g total), quartered
  • 1/8 teaspoon freshly grated nutmeg
  • 6 sprigs fresh thyme
  • 2 teaspoons (6g) whole black peppercorns
  • 1 ¼ teaspoons table salt

In a small saucepan, combine cream, milk, garlic, shallots, nutmeg, thyme, peppercorns, and salt. Bring to a boil, then remove from heat, cover, and let steep for 1 hour.

  • 2 pounds all-purpose potatoes, peeled and sliced 1/8-inch thick or less
  1. Adjust oven rack to center position and heat oven to 350 degrees. Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with a garlic clove. Once garlic in dish has dried, about 2 minutes, spread dish with half the butter.
  2. Bring steeped half-and-half and potatoes to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
  3. Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
  4. Bake until top is golden brown (basting once or twice during first 45 minutes) about 1 hour 15 minutes.
  5. For a more pronounced crust, sprinkle three tablespoons of heavy cream or grated Gruyère cheese on top of the potatoes after forty-five minutes of baking. Let rest 5 minutes and serve.

Chinese-style Ribs

  • 1 (6-inch) piece fresh ginger, peeled and sliced thin
  • 8 garlic cloves, peeled
  • cup honey
  • ¾ cup hoisin sauce
  • ¾ cup soy sauce
  • ½ cup Chinese rice wine or dry sherry
  • teaspoons five-spice powder
  • 1 teaspoon ground white pepper
  • 5 – 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs
  • 2 tablespoons toasted sesame oil
  1. Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Sautee on low in a Dutch oven while adding remaining ingredients. Whisk together remaining seasoning ingredients with 1/2 cup water, add to pot. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover, and cook for 1¼ hours, stirring occasionally.
  2. Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
  3. Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2½ cups, 16 to 20 minutes.
  4. Set wire rack in aluminum foil–lined rimmed baking sheet and pour ½ cup water into sheet. Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.

TO MAKE AHEAD: At end of step 3, refrigerate ribs and glaze separately, covered, for up to 2 days. When ready to serve, bring glaze and half of ribs to simmer in Dutch oven over medium heat, then proceed with step

Roasted Leg of Lamb

  • 2 tablespoons extra-virgin olive oil
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 medium shallot, minced (about 1/2 cup)
  • 6 anchovy filets, minced (about 3 tablespoons)
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon zest from 1 lemon
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 boneless leg of lamb, 3-5 lbs.
  1. Trim lamb of fat and silver connective tissue. Butterfly lamb and cut into 2-3 pieces that can roll into individual roasts.
  2. Adjust oven rack to lower-middle position and preheat oven to 275°F. Heat olive oil in a small saucepan over medium heat until shimmering. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl. Add salt and pepper and mix with a fork to combine.
  3. Rub half mixture into insides of lamb roasts. Roll and tie securely at 1-inch intervals with butcher’s twine. Rub remaining mixture over exterior of lamb roasts. Cook immediately or let rest uncovered in the refrigerator for up to one night for best flavor and texture.
  4. When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant read thermometer inserted into coolest section of lamb registers 125°F to 130°F (52°C – 54°C)for medium-rare, checking after 10 minutes, then every 5-10 minutes. Remove from oven and let rest for 20 minutes.
  5. While lamb is resting, add butter and rosemary to a skillet. Baste lamb with butter to sear outside. Remove and let rest 5 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.

Bolognese

  • 3 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 carrots, minced
  • 2 celery stalks, minced
  • 2 garlic gloves, minced
  • ¾ pound meatloaf mix or 1/4 pound each ground beef chuck, ground veal, and ground pork
  • ½ teaspoon Table salt
  • 1 cup whole milk
  • 1 cup dry red wine
  • (28 ounce) can tomatoes, chopped fine (“crushed” texture), with juice strained and reserved
  • 1 porcini or beef bouillon cube

Makes 3 cups for 1lb pasta

Don’t drain the pasta of its cooking water too meticulously when using this sauce; a little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmesan and pass extra grated cheese at the table. If doubling this recipe, increase the simmering times for the milk and the wine to 30 minutes each, and the simmering time once the tomatoes are added to 4 hours.

  1. Add wine to non-reactive saucepan and simmer until reduced to half.
  2. Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Sautè garlic until fragrant.
  3. Add ground meat and 1/2 teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned.
  4. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes.
  5. Add tomatoes and bouillon cube and bring to simmer; reduce heat to medium low, until sauce has thickened, 15 minutes.
  6. Add reduced wine and simmer another 5 minutes to meld flavors.
  7. Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.)

Burst Tomato Pasta

  • 1/2 pound fusilli or curly pasta
  • 6 ounces bacon, preferably thick cut, diced
  • 6 garlic cloves, smashed and peeled
  • Pinch of red pepper flakes
  • 1 quart cherry or grape tomatoes, halved
  • 3 tablespoons butter
  • 3 cups basil leaves, torn
  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until 2 mins shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
  2. Meanwhile, heat a large skillet over medium-high heat, add olive oil and heat. Add bacon and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
  3. Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything. Add basil.

Salmon With Lemon-Herb Marinade

  • 1 3-pound salmon, in one piece
  • 1 clove garlic, minced
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated lemon peel
  • 2 tablespoons parsley, chopped fine
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • Juice of 1/2 lemon
  • 2 tablespoons sesame oil
  • ¼ cup extra-virgin olive oil
  1. Mix marinade ingredients well and spread on both sides of salmon in a shallow dish. Marinade 1-4 hours.
  2. Scrape off herbs and put salmon in a tray, skin side down.
  3. 350* for 20 mins until 130*F. Broil 3 min. Serve.

Lamb & Butternut Squash Stew

  • 4 tsp ground cumin
  • 2 teaspoon ground cardamom
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground pepper, plus more to taste
  • Pinch of cayenne pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ cup all-purpose flour
  • 1lb boneless lamb or beef stew meat, trimmed and cut into 1-inch cubes
  • 1 onion, thinly sliced
  • 2 tbsp tomato paste
  • 3 large cloves garlic, minced
  • 3 cups chicken broth
  • 1 small butternut squash, cut into 3/4-inch cubes
  • 1 14-oz can chickpeas, drained and rinsed
  • 1 tablespoon chopped fresh cilantro
  1. Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1.5 Tbsp of the spice mixture, add the lamb and coat well. Heat 3 tsp of oil in a large pot over medium high. Add lamb a few pieces at a time; don’t overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
  2. Remove the lamb and set aside. Add oil and onion to the pot. Cook until soft, then stir in tomato paste and garlic. Stir in remaining spices. Stir in the lamb. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 45 min – 1 hour. Stir in the squash and cook, covered, for 15-20 minutes.
  3. Make a slurry with 1.5T cornstarch and stir in. Stir the chickpeas and cornstarch slurry into the stew and cook until the broth thickens, about 2-4 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.