Archives for June 2020

Process the dry ingredients

• Measure oats, black pepper, cayenne pepper, Magic Flavor Dust, chili powder, and dried thyme into the bowl of a food processor. Process well until oats are ground and ingredients are well-combined. Place into a large mixing bowl.

Process the aromatic veggies.

• Place onion, carrot, celery, bell pepper, and garlic into the bowl of the food processor. Pulse until all are finely chopped, but not puréed. Place in large mixing bowl with spice mixture.

Mix it all together.

• Add ground beef, sausage, egg, liquid smoke, and salt to the mixing bowl with the spices and aromatics. Gently mix together well with hands.

Cook the meatloaf bites.

• Prepare eggbite molds by spraying with cooking spray.
• Using a small scoop or a spoon, place meatloaf mixture into eggbite molds and form the meatloaf bites.
• Pour 1½ cups water into Instant Pot insert. Place trivet into pot. Place eggbite molds on top of trivet, stacking in an offset manner so the top loaves aren't sitting directly on top of the bottom ones.
• Check the sealing ring placement and close the lid of the Instant Pot. Make sure the Steam Release valve is set to [Sealing].
• Choose the [Pressure Cook] or [Manual] or [Meat/Stew] cooking program.
• Set pressure level to [High] pressure, if your model has High and Low pressure options.
• Set pressure cooking time to 10 minutes by pressing the [+] and [-] buttons.
• Wait for Instant Pot to beep and start cooking, or press [Start] to begin the pressure cooking process.
• When pressure cooking time ends, allow pot to Naturally Release for 5 minutes before releasing remaining pressure.

Awesome Sauce

• Mix together all ingredients for the Awesome Sauce and brush on top of finished Meatloaf Bites or serve as a dipping sauce.

• Measure 32 ounces (1 quart) of water. Add ground mustard, Magic Flavor Dust, and salt to the water. Stir to dissolve.
• Pour pasta into pressure cooker insert. Place pat of butter on pasta. Pour seasoned water over pasta. Stir and make sure all pasta is submerged under the water.
• Check pressure cooker lid to make sure sealing ring is properly seated, and close lid. Make sure Steam Release Valve is set to [Sealing].
• Set pressure cooking program to [Pressure Cook] or [Manual]. Make sure pressure level is set to [High] pressure, if your model has dual pressure options.
• Set pressure cooking time to half the lowest recommended cooking time on your particular package of pasta. If the amount is a half number, round down.

  For example, if the time on package says to boil for 9-11 minutes, cut 9 in half, which equals 4½. Then round down to 4 minutes.
• Pause to wait for your Instant Pot to beep and start cooking or press [Start], depending on your model of pressure cooker.
• While pasta is cooking, shred the cheddar cheese and soften the cream cheese by cutting into 8 pieces and microwaving for 30 seconds.
• When pressure cooking time is finished, immediately Quick Release the pressure. If starchy liquid starts spewing from the valve, simply close the valve and proceed to do an intermittent steam release, also known as a controlled steam release.
• After the float valve drops, open the pot and immediately drop the cream cheese in. Stir quickly to melt and incorporate the cream cheese. Then sprinkle the cheddar cheese over pasta and keep stirring rapidly until cheese melts and is well-incorporated.
• Finish with fresh-cracked black pepper and grated parmesan cheese. Enjoy!

• Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
• When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
• Pour chicken broth into pot. Add kale, cauliflower florets, and bacon to pot.
• Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
• Set Steam Release Valve to [Sealing] to pressure cook.
• Set Instant Pot to [Pressure Cook] or [Manual] mode, in Low Pressure if available.
• Adjust pressure cooking time to 1 minute under pressure by pressing the [+] or [-] buttons.
• Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
• Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
• Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
• Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
• Serve and enjoy!

• Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
• When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
• Pour chicken broth into pot. Add kale, potato slices, and bacon to pot.
• Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
• Set Steam Release Valve to [Sealing] to pressure cook.
• Set Instant Pot to [Pressure Cook] or [Manual] mode.
• Adjust pressure cooking time to 3 minutes under pressure by pressing the [+] or [-] buttons.
• Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
• Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
• Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
• Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
• Serve and enjoy!