Going To Eat This

The pressure cooker is also very good at making stock.  I made this a couple of weeks ago. It takes about 90 minutes to pressure up & pressure down, so you're really escaping the "instant" part of the instant pot, but it's better than 12 hours on the stove.

Pressure Cooker Chicken Stock

4 1/2 pounds (2kg) mixed chicken parts, such as wings, backs, bones, and feet (see note)
1 1/2 pounds yellow onions (about 2 large; 680g), diced
12 ounces carrots (about 2 large; 340g), diced
8 ounces celery (about 6 medium ribs; 225g), diced
4 medium cloves garlic
4 flat-leaf parsley sprigs
3 fresh thyme sprigs (optional)
1 bay leaf

Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.

Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam.

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.
Click to expand...

 
So, I made the stock from the recipe above a couple of weeks ago, then used that to make this.  Best bean soup ever.

Pressure Cooker Split Pea and Ham Soup

3 tablespoons unsalted butter
1 medium onion, finely diced
1 large rib celery, finely diced
6 ounces ham steak, diced
2 medium cloves garlic, minced
1 pound dried green split peas
6 cups homemade or store-bought chicken stock, or water
2 bay leaves
Kosher salt and freshly ground black pepper

Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Carefully clean the pressure cooker's gasket and valves as soon as the pot is cool enough to handle; pea soup can easily clog valves, which can cause your cooker to over-pressurize the next time you use it. Soup can be stored in the refrigerator for up to 1 week.
Click to expand...

 
Thanks for those recipes, @knapplc. Also, the reason to remove thyme is because the leaves can be too strong. I always remove fresh thyme and rosemary before serving or I put it in a spice grinder or food processor so there aren't any bites of the food that are too strongly thyme or rosemary. If that doesn't bother you, then you should leave them in and get that extra flavor.

 
Hi @Roxy15

I'm sorry, I don't. Spicy food isn't my thing.  I make pico de gallo, but that's just chopped up tomatoes, cilantro, pepper & onion.

 
Last edited by a moderator:
I’ve been eating so much the last week that I feel like a bloated tick. 

I need to to get back to my non-holiday eating routine so I can then get back to cooking some fun things. 

 
The local krautburger (Runzas for you Nebraskans) place is doing German food on Saturday nights in February. Schnitzels, spaetzle, etc. Going to eat that 

 
Couldn't find the already ate this thread so I'll drop this here 

Wing Stop bone-in wings, half mango habanero and half Louisiana rub with fries.

Love their wings and as a bonus they have $1 sixteen oz draws while you wait for your wings. And it isn't just domestics. They usually have a couple good micros to choose from. One of my favorite places to get carry out.

 
Back
Top