Browse Category by Slow Cooker or Instant Pot
Elaine Walker, Poultry, Slow Cooker or Instant Pot

Instant Pot Chicken with Gravy

1 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon garlic salt
2 (10 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
chopped carrots and/or celery (optional)
1 cup chicken broth
aluminum foil
2 tablespoons cold water
2 tablespoons cornstarch

  1. Combine poultry seasoning, paprika, and garlic salt in a small bowl.
  2. Using the flat side of a meat tenderizer, pound the chicken breasts to about 3/4-inch thickness. Sprinkle with seasonings from small bowl and rub on both sides of the chicken. (You may have some seasoning mix left over.)
  3. Pour the oil into a larger skillet, turn on medium high heat, and brown the chicken breasts on both sides.
  4. Add the carrots and celery (if desired) to the Instant Pot. Pour in the chicken broth
  5. Set a trivet inside the pot, then lay the chicken breasts on top.
  6. Close and lock the lid. Select high pressure for 5 minutes. (Allow 10 to 15 minutes for pressure to build.)
  7. Release pressure using the natural-release method (10 minutes).
  8. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
  9. Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Remove from heat and serve gravy over chicken breasts.
Elaine Walker, Slow Cooker or Instant Pot, Vegetables

Potato Curry in Tomato Gravy (Aloo Rasedar)

2 tablespoons olive oil
1 teaspoons cumin seeds
1 tablespoon ginger, minced
1 cup tomato, chopped
2 teaspoons coriander powder
1/4 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne or red chili powder (adjust to taste)
1 teaspoon vegetable masala (optional)
2 to 3 potatoes (1 pound) cut into 1/2 inch cubes
1 cup water
1/2 teaspoon garam masala (adjust to taste)
1 tablespoon lime juice

  1. In a large skillet, add oil, cumin seeds, and ginger. Saute for a few minutes.
  2. Add tomatoes, coriander, turmeric, cayenne or chili powder and vegetable masala. Saute for another 3 minutes, then pour all into Instant Pot.
  3. Add potatoes and water to Instant Pot. Stir well.
  4. Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
  5. Add garam masala and lime juice. Stir.
  6. Optional, mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode.

Note:
This potato curry thickens as it cools. Before eating, add water as needed and heat the curry.

Beef or Lamb, Elaine Walker, Pork, Slow Cooker or Instant Pot

Salisbury Steak with Onion and Mushroom Gravy

¼ cup bread crumbs
¼ cup finely diced onion
1 egg
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 pound ground beef
½ pound lean ground pork
2 tablespoons olive oil
1 large onion, thinly sliced
4 ounces (1/2 of an 8 ounce package) sliced cremini mushrooms (or baby bella, white or button mushrooms)
¼ cup dry red wine
2 cups beef broth (Kitchen Basics brand if you can find it)
1 tablespoon tomato paste
2 tablespoons cornstarch
3 tablespoons water

  1. Combine bread crumbs, diced onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal-size patties. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour or more.
  2. Add oil to a large skillet and turn heat to medium high. Brown patties in batches, removing to a plate when done. Add sliced onion and saute until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
  3. Transfer onion and mushrooms to the Instant Pot. Add wine, broth, tomato paste; stir well. Add cooked patties to the pot and turn to coat.
  4. Close and lock the lid. Use Manual setting and cook at high pressure for 15 minutes.
  5. Release pressure using the natural-release method according to manufacturer’s instructions (usually 10 minutes). Unlock and remove the lid.
  6. In a small bowl, whisk together cornstarch and water. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes. The gravy will be fairly thin. Add an additional 1 tablespoon corn starch for a thicker gravy.
Elaine Walker, Poultry, Slow Cooker or Instant Pot

Shredded Chicken with Ranch & Cheese Sauce

1 pound boneless, skinless chicken thighs or breasts
4 ounces cream cheese, broken into chunks
1 (1-ounce) packet Hidden Valley Ranch dry seasoning/salad dressing mix (If using a different brand, look for one that has 110 mg of sodium or less.)
1 cup chicken broth
1-1/2 to 2 tablespoons cornstarch
3 tablespoons cheddar cheese
3 slices bacon, cooked and crumbled

  1. Put the chicken and cream cheese into an Instant Pot.
  2. Whisk together the ranch dressing and chicken broth. Pour over chicken & cheese.
  3. Close and lock the Instant Pot lid. Select Manual mode and cook at high pressure for 25 minutes.
  4. When the timer goes off, use a Quick Release. Unlock and carefully open the lid.
  5. Transfer the chicken to a plate and shred the meat: Use one fork to hold the chicken steady. With the other fork, scrape and tear the chicken apart.
  6. Now turn the Instant Pot on to Saute.
  7. Whisk together 1-1/2 tablespoons of cornstarch with a little cold water. Add back to Instant Pot and whisk until smooth.
  8. Add the shredded chicken, cheddar cheese, and bacon to the Instant Pot. Saute for 3 minutes, stirring frequently.
  9. If a thicker sauce is desired, mix another 1/2 tablespoon of cornstarch with a little water and then add to Instant Pot. Stir until well mixed.
  10. Press the CANCEL button to stop the cooking program.

Serve over buttered toast.
(Note: This tastes better than you’d expect. Kids would probably like it.)

Elaine Walker, Slow Cooker or Instant Pot, Soup

Wild Rice and Mushroom Soup

5 medium carrots, chopped
5 stalks celery, chopped
3 cloves garlic, minced
1 cup uncooked wild rice*
8 ounces fresh mushrooms, sliced
4 cups vegetable or chicken broth
1 teaspoon poultry seasoning (or a mixture of thyme, sage, etc.)
1/2 teaspoon dried thyme

To the Instant Pot, add all ingredients and cook for 45 minutes (manual, high pressure, quick release).

* Use only wild rice. Do not substitute brown rice or a wild rice blend.

Elaine Walker, Slow Cooker or Instant Pot, Soup

Spicy Carrot Soup

8–10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, peeled
1 (14-ounce) can coconut milk
1-1/2 cups chicken or veggie broth
1/4 cup peanut butter
1 tablespoon red curry paste
cilantro and peanuts for topping

Stovetop Instructions: Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.

Instant Pot Instructions: Place all ingredients in the Instant Pot and set for 15 minutes. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.

Beef or Lamb, Dad, Mom, Slow Cooker or Instant Pot

Instant Pot Kielbasa and Cabbage for Mom

6 ounces Polish beef kielbasa, sliced
1/2 small onion, chopped
2 teaspoons olive oil
2 tablespoons butter
1 cup beef broth (preferably College Inn Bone Broth or another bone broth with minimal seasoning)
1/8 teaspoon dried thyme
1/4 teaspoon Worcestershire sauce
1/2 head green cabbage, cored and chopped into 1 1/2-inch pieces

Turn on the Instant Pot and select Saute function. Cook and stir kielbasa, onion and olive oil until well browned, 5 to 10 minutes. Add butter to the pot and let it melt. Mix in beef broth, thyme, and Worcestershire sauce. Add cabbage and stir until well coated. Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. (It will take 10 to 15 minutes for the pressure to build before the 5 minute cook time begins.)

(For Mom, let sit for another 2 to 3 minutes, then…) Release pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove lid. Serve using a slotted spoon.

Good with noodles or mashed potatoes.

Dad, Dawn Butler, Mom, Pork, Slow Cooker or Instant Pot

Slow Cooker Ribs with Glaze (Sweet & Sour or BBQ)

2 pounds baby back ribs
1-1/2 teaspoons granulated garlic
1 teaspoon coarse salt

Sweet & Sour Glaze
2/3 cup apricot preserves
1 teaspoon ground ginger
1/4 cup ketchup
1/4 soy sauce
1/4 cup rice vinegar

BBQ Glaze
1/2 cup molasses
1/2 cup maple syrup
1/4 cup rice vinegar
1/4 cup honey mustard
2 tablespoons Worcestershire sauce

Mix garlic and salt together. Rub evenly over meaty side of ribs.

Put in slow cooker, meaty side down, and cook on low for 5 hours. Then transfer ribs, meaty side up, to a broiler pan.

Mix together ingredients for either the Sweet & Sour or the BBQ glaze and brush the glaze over the ribs. Broil for 10 minutes or until glaze is bubbly and slightly brown.

Pork, Slow Cooker or Instant Pot

Kalua Pork

1 (6 pound) boneless pork shoulder roast
1 tablespoon red clay Hawaiian sea salt (no substitutes)
1 tablespoon liquid smoke flavoring (Reese’s mesquite smoke flavoring, if you can find it)

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

Slice open a banana (leave in the peel) and set it on top of the roast while it cooks to give it the taste of actually being wrapped in banana leaves prior to cooking it underground (make sure you remove the banana after the pig is fully cooked). This gives the pork a very SLIGHT sweet taste which the islands are famous for.

Cover and cook on low for 16 to 20 hours*, turning once or twice during cooking time (remove and replace banana each time).

Remove banana and peel and discard. Remove meat and shred. Return shredded meat to slow cooker and cook 1 hour more on low.

*If you put it in at 11 pm it will be ready between 4 pm and 8 pm.

Slow Cooker or Instant Pot, Soup

Vegetable and Barley Soup

2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn kernels
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, peeled & chopped
1 clove garlic, minced
2 bay leaves
1 teaspoon white sugar

Combine all ingredients in Instant Pot. Close and lock the lid. Select high pressure; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method (according to manufacturer’s instructions, may take 10 to 20 minutes). Unlock and remove the lid. Remove bay leaves. Serve.

Note: This is a nice, mild soup. Might be good with herbs (thyme, basil).

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