the Pence family cookbook

Recipes Tagged with “instantpot”

Tea-Braised Chuck Roast

main course beef instantpot untested


  • 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


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

Instant Pot Curried Cream of Broccoli Soup

main course broccoli instantpot soup


  • 2 tablespoons ghee, coconut oil, olive oil, or fat of choice
  • 3 medium leeks, white parts only, cleaned and trimmed and roughly chopped
  • 2 medium shallots, roughly chopped
  • 1 tablespoon Indian curry powder
  • Kosher salt
  • 1½ pounds broccoli, chopped into uniform florets
  • ¼ cup peeled and diced apple (I like Fuji)
  • 4 cups bone broth or chicken stock
  • Freshly-ground black pepper
  • 1 cup full-fat coconut milk
  • Leftover pork, crisped in a pan (optional)
  • Chives (optional garnish)


Chop broccoli (including stems) and leeks. Turn on sautee function of the Instant Pot, and add fat, leeks, shallots, curry, and salt. Cook until leeks are soft (5 minutes) and curry is fragrant. Add broccoli and apple. Stir to mix, and add broth, plus water to make sure veggies are mostly submerged if needed. Switch off sautee mode, seal the pot, and set it for five minutes at high pressure (Manual, minus to 5 minutes, adjust to high pressure.) Release pressure manually when done. Blenderize with an immersion blender, add coconut milk, adjust seasoning, and serve.

Nom Nom Paleo

Pressure Cooker Porcini Risotto

main course instantpot mushroom rice


  • 1 tablespoon olive oil or butter
  • ½ cup finely chopped onions
  • 1 ½ cups arborio rice
  • ½ cup dry white wine or dry vermouth
  • 3 to 3 ½ cups chicken or vegetable broth
  • 1 ounce dried porcini, broken into bits
  • 1 cup frozen peas
  • ½ cup grated Parmesan, plus more to pass at the table
  • Salt and freshly ground pepper to taste
  • 2 tablespoons chopped parsley, for garnish


Heat the oil in a 2 1/2-quart or larger pressure cooker. Add the onions, and cook over high heat for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.

Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape.

Set the cooker over medium-high heat, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (If the mixture becomes dry before the rice is done, stir in the extra ½ cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)

Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.

New York Times

Pressure Cooker Pork Belly

main course instantpot japanese pork


  • 3 green onions (we’ll use only the green parts)
  • 1 inch ginger
  • 1 Tbsp. vegetable oil
  • 2 lb. (907 g) pork belly block
  • Water for cooking pork belly
  • 4 boiled eggs
  • ¼ cup (60 ml) sake
  • ½ cup (120 ml) water
  • ½ cup (120 ml) mirin
  • ½ cup (120 ml) soy sauce
  • ¼ cup (50 g) sugar


We will only use the green parts of the green onions (use the white parts in miso soup to go with this dish). Cut the green parts in half. Peel the ginger and slice it thinly.

On the pressure cooker, press the “Sauté” button on your Instant Pot and heat the oil. Cook the pork belly. You can skip this part to cut down the cooking time, but this process will render more fat and make the dish tastier.

Pour water to cover the meat, then add the green onions and sliced ginger. Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop cooking. Press the “meat/Stew” button to switch to the pressure cooking mode. Cook under pressure for 35 minutes. If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low to maintain high pressure for about 30 minutes.

When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the “Venting” position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins). Unlock the lid and drain the cooking water and discard the green onion and ginger. Rinse the pork belly under warm water.

Put the pork belly back in the Instant Pot and add water, sake, mirin, soy sauce, and sugar. Mix the seasonings a little bit and add the boiled eggs. Press the “Sauté” button on the Instant Pot and press “Adjust” once to increase the heat. Bring it to simmer to let the alcohol evaporate. Once the alcohol smell is gone, press “Keep Warm/Cancel” button to turn off the Sauté mode. Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “meat/Stew” button to turn on the pressure cooking mode. Press the “minus” button to decrease the cooking time from the preset 35 minutes to 10 minutes.

When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the “Venting” position to let out steam until the float valve drops down and unlock the lid. If you have time (this is optional), press the “Sauté” button and simmer on low heat until the liquid in the cooker has reduced by half.

Serve the rice in a (donburi) bowl and pour the sauce on top. Place the pork belly and egg (add blanched green vegetable if you have any). Pour additional sauce over the meat and serve immediately.

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