From Freezer to Instant Pot
August 9, 2019 by JennyAuthors: Bruce Weinstein and Mark Scarbrough, the dynamic duo behind countless cooking titles that have become kitchen bibles to their fans.
In yesterday’s article on heirloom
cooking, I stated that many cooks enjoy the old school methods
of creating meals. However, I also admit to those days when the
goal is to get a meal on the table. There are those long days for
all of us between working, children, and life’s daily interruptions
that dinner seems an impossibility. You open the fridge door and
that frozen pot roast mocks you from the shelf. Have no fear
– to the rescue come Bruce and Mark with their latest
title: From Freezer to
Instant Pot with over 75 recipes from bean soup to sloppy
joes.
The authors begin with a master guide to cooking fifty proteins of
various cuts (ground beef v. chuck roast) and weights. The guess
work has been taken out of freezer to Instant Pot cooking by
breaking the scenarios down for us. Another great feature here are
the “road map” recipes that provide variations to the dishes,
suggestions and tips. For instance, Road map: bean soup delivers a
template with several suggestions to make the recipe your own as
well as explanations as to why the recipe uses canned beans instead
of dried.
Little Brown, the publisher, was kind enough to share recipe below for our readers which demonstrates the many helpful tips that are available in these recipes. The publisher also provided three copies of this masterful title in our giveaway below.
Mississippi-style short
ribs
Add
this recipe to your Bookshelf (click the blue +Bookshelf
button).
Although Mississippi pot roast in the Instant Pot has become an internet sensation, we’d like to offer this buttery, salty, garlicky braise for frozen short ribs as a tastier version – without all that artificial and chemical junk found in packages of powdered dressing and gravy mixes. You might be surprised that this dish takes only 45 minutes once it comes to pressure. Because the short ribs are frozen and because they sit right in the sauce (cooling it down at first), the pot does take a long time to get up to pressure, as long as 30 minutes. But that’s also cooking time, so the short ribs have a big head start before the pot ever reaches full pressure. You’ll see that the short ribs here are not those super-long ones sometimes sold at supermarkets. If those are all you can find, hand them to the butcher and ask him to cut them down to the right size. (And why are you paying so much for so much bone?)
6-8 servings
- 1 cup beef broth
- One 16‑ounce jar pepperoncini, drained
- ½ cup (1 stick) butter, cut into 4 pieces
- ½ cup frozen chopped onion; or 1 small yellow or white onion, peeled and chopped
- ¼ cup Worcestershire sauce (a gluten‑free version, if that’s a concern)
- 1 teaspoon dried sage
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- Eight frozen 8‑ounce bone‑in beef short ribs, each 3 to 4 inches long
1. Stir the broth, pepperoncini, butter, onion, Worcestershire sauce, sage, allspice, and cinnamon in a 6‑quart Instant Pot. Add the frozen short ribs in as much of one layer as possible (or with as little overlap as possible). Lock the lid onto the pot.
3. When the machine has finished cooking, turn it off and let it return to natural pressure for 10 minutes. Then use the quick‑release method to get rid of any remaining pressure in the cooker. Unlatch the lid and open the pot. Serve the short ribs in bowls, with the sauce ladled around them.
Beyond:
- For an 8-quart Instant Pot, you must increase the broth to 1 1⁄2 cups.
- The sauce is fatty (but flavorful). If it’s too much for you, skim its surface with a flatware spoon before serving – or just let it sop into crusty bread or even mashed potatoes.
- For an even richer sauce, remove the beef and all vegetables, leaving the sauce in the pot. Bring that sauce to a simmer with the SAUTÉ function on HIGH, MORE, or CUSTOM 400°F. Cook, stirring occasionally, until reduced to half its original volume, 6-8 minutes. Then stir in up to 1⁄2 cup buttermilk until smooth and bring the sauce back to a boil. Boil for 2 minutes, then turn off the SAUTÉ function and remove the (hot!) insert from the pot.
The publisher is offering 3 copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged
into the Rafflecopter contest before posting or your entry won’t be
counted. For more information on this process, please see our step-by-step help post and this forum post.
Once you log in and enter your member name you will be directed to
the next entry option – the blog comment. After that, there are
additional options that you can complete for more entries.
Be sure to check your spam filters to receive our email
notifications. Prizes can take up to 6 weeks to arrive from the
publishers. If you are not already a Member, you can join at no cost. The contest ends at
midnight on September 23rd, 2019.
Excerpted from FROM FREEZER TO INSANT POT Copyright © 2019 by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved.
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