Ingredients

• Between 1 and 2 pounds of chicken wings (1-2 doz.)
• Seasoning for wings (dry or wet)

Preparation

If using dry spices, roll each wing in the spice mix.

Place 1 c. of water in the bottom of the instant pot. Add the steamer basket on its stand. Place the wings in the basket, standing them upright on their ends. Close and lock the pot, and set for 10 minutes at high pressure. Quick release the vent.

Remove the wings to a baking sheet. If using a sauce seasoning, coat the wings in it now. Broil for 10 minutes to crisp up the skin.

Adapted from A Real Food Journey

Ingredients

• 1 tbsp. olive oil
• 1 tbsp. brown sugar
• 1 tbsp. chili powder
• 1 tbsp. smoked paprika
• 1 tsp. chopped thyme leaves
• kosher salt
• Freshly ground black pepper
• 1 small chicken (3-4lb)
• 2/3 c. low sodium chicken broth
• 2 tbsp. chopped parsley

Preparation

In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken.

Preheat Instant-Pot to sauté setting. When the Instant-Pot says it’s hot, add olive oil then add chicken, breast side-down . Let sear until skin is crispy, about 4 minutes. Use very large tongs to flip chicken then pour chicken broth in the bottom of the Instant Pot. Change setting to pressure cook setting and set timer to 25 minutes. Lock the lid into place and set the valve to “Sealing.” Allow the Instant Pot to depressurize naturally, then remove lid and take out chicken. Let chicken reset for 10 minutes before slicing.

Delish

Ingredients

For marinating the chicken:

• 1 pound boneless skinless chicken breasts, chopped into bite-sized pieces
• 1 cup greek yogurt (7 oz.)
• 1 tablespoon garam masala
• 1 tablespoon lemon juice
• 1 teaspoon black pepper
• 1/4 teaspoon ground ginger

For the sauce:

• 15 ounces canned tomato sauce or puree
• 5 cloves garlic, minced
• 4 teaspoons garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 cup heavy whipping cream

For serving:

• basmati rice
• naan
• freshly chopped cilantro

Preparation

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.

Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.

Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.

Serve with basmati rice or naan. Garnish with cilantro.

Savory Tooth

Ingredients

• 1 pound dried brown or green lentils
• 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed)
• 6 c. chicken stock
• 1 c. water
• 1 small yellow onion, coarsely chopped
• 2 scallions, white and light-green parts, chopped
• 1/4 cup chopped cilantro leaves
• 3 cloves garlic, minced
• 1 medium-size ripe tomato, cut into 1/2-inch dice
• 1 teaspoon granulated garlic (powder)
• 1 teaspoon ground sumac (may substitute cumin)
• 1/4 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon kosher salt, or more as needed

Preparation

Combine the lentils, chicken (to taste), water, stock, onion, scallions, garlic, tomato, cilantro, granulated garlic, ground sumac, oregano, paprika and salt in the pressure cooker or Instant Pot.

Lock the pressure-cooker lid in place. Turn the heat to high; once the pot reaches HIGH pressure, cook for 30 minutes, adjusting the heat to maintain pressure, as needed. For the Instant Pot, lock the lid and press the SOUP button and cook for 30 minutes. Use the pressure releases, then unlock and open.

Transfer the chicken to a cutting board; use two forks to shred it, then return it to the pot, stirring to incorporate. Taste, and adjust the salt, as needed.

Washington Post

Ingredients

for the carnitas:

• 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
• salt and pepper
• 1 tablespoon olive oil

for the sauce:

• 1 cup beer (or chicken stock)
• 1 head of garlic, cloves separated, peeled and minced
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoons salt
• 1/2 teaspoon freshly-cracked black pepper

Preparation

In a medium mixing bowl, mix all sauce ingredients together.

Season pork chunks on all sides with salt and pepper.

Click the “Saute” setting on the Instant Pot. Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat. Pour in the mojo sauce, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.

Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine.

Gimme Some Oven

Ingredients

• One 3-pound boneless beef chuck roast
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 medium yellow onions, halved and then thinly sliced into half-moons
• 2 tablespoons white balsamic vinegar
• 2 tablespoons finely diced orange zest
• 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch piece)
• 1 teaspoon ground allspice
• 1 1/2 cups strongly brewed lapsang souchong tea

Preparation

Season the meat on both sides with the salt and pepper.

Melt the butter in the electric pressure cooker turned to its sauteing function.

Add the onions and cook for 4 to 6 minutes, stirring often, until they begin to brown just a bit at the edges.

Push the onions to line the inside perimeter of the pot; set the meat in the cleared space. Brown well on both sides, turning once and stirring the onions a couple of times, 8 to 10 minutes. The onions will brown deeply and may even blacken in parts.

Sprinkle the vinegar over the onions; use a wooden spoon to dislodge any browned bits.

Sprinkle the orange zest, ginger and allspice over the meat and onions. Pour 1 1/2 cups of the tea over everything.

Lock the lid onto the pot and set it for high pressure (9 to 11 psi). Cook at high pressure for 75 minutes. Unplug the machine or turn it off to bring the pressure back to normal naturally, about 20 minutes. Unlock and remove the lid.

Transfer the chuck roast to a cutting board. Skim as much surface fat as you can from the sauce in the pot. Carve the meat into chunks, transfer to serving bowls, and pour the sauce on top.

Washington Post

Ingredients

• 1/3 cup slivered almonds
• 1 teaspoon vegetable oil
• 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
• 1 small shallot, minced
• 1 cup quinoa, rinsed
• 2 cups chicken stock
• 1 sage sprig
• 1 tablespoon minced chives
• 1 tablespoon chopped parsley
• Salt and freshly ground white pepper

Preparation

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.

In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.

Food & Wine

Ingredients

• 4 acorn squash (about 1 pound each), halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1 1/2 cups diced celery
• 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
• 2 Granny Smith apples, peeled and diced
• 2 teaspoons finely chopped thyme
• 10 ounces day-old rustic rye bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
• 7 ounces vacuum-packed cooked chestnuts
• 1/2 cup chopped parsley
• 1/3 cup heavy cream
• 1/3 cup vegetable stock or low-sodium broth

Preparation

Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.

Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.

Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

Food & Wine

Ingredients

• 1 small butternut squash (2 1/4 pounds)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 1 cup Italian pine nuts (3 1/2 ounces)
• 1 large shallot, minced
• 1 teaspoon tomato paste
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• Pinch of saffron threads
• Finely grated orange zest
• 1/2 cup Parmigiano-Reggiano shavings

Preparation

Preheat the oven to 350°. Peel and slice the butternut squash 1/2 inch thick; spread on a baking sheet, drizzle with olive oil and season with salt and pepper. Cover with foil and roast until tender but not browned, 45 minutes. Meanwhile, spread the pine nuts on a baking sheet and toast until golden, 4 minutes.

Transfer the squash to a food processor and puree until smooth. Set aside 1 cup of the puree and reserve the rest for another use.

Heat the 1 tablespoon of olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes. Place the pressure cooker in the sink and run cold water over the lid to depressurize it rapidly; remove the lid once it can be released without force.

Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes. Stir in the reserved squash puree and saffron and cook until heated through. Stir in a tablespoon of water if the puree is too thick. Season with salt and pepper. Spoon the mixture into bowls, garnish with orange zest and the cheese shavings and serve.

Food & Wine

Ingredients

• 4 tablespoons unsalted butter
• 4 garlic cloves, finely grated or minced
• 1 ½ tablespoons minced thyme leaves
• 1 ½ teaspoons curry powder
• 1 ½ teaspoons grated ginger
• ¼ teaspoon fine sea salt, more as needed
• ¾ teaspoon finely grated lemon zest
• Ground black pepper, to taste
• 4 (6-ounce) blackfish, flounder or hake fillets
• Fresh lemon juice, for serving
• Dill fronds or fresh parsley, for serving

Preparation

Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

New York Times