Instant Pot Potato Corn Chowder

So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!

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INGREDIENTS:

• 4 slices bacon, diced
• 3 cloves garlic, minced
• 1 onion, diced
• 4 red potatoes, chopped
• 1 (16-ounce) package frozen corn kernels
• 4 cups vegetable stock
• 1 teaspoon dried thyme
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup heavy cream
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh chives

DIRECTIONS:

1. Set Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
2. Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste.
4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. In a small bowl, whisk together heavy cream and flour; set aside.
6. Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
7. Serve immediately, garnished with chives, if desired.

 

4 in 1 instant pot

Cooked bacon

then saute onions & garlic (saute setting)

then add the rest of ingredients & use pressure cooker setting for 10 minutes

add cream & flour that was mixed together then add to pot for thickness

The Final Result! YUMMM

Recipe from Damn Delicious!!

 

 

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Pressure Cooked Beef Short Ribs

Beef Short Ribs with Potato-Carrot Mash
Everyday Food (September 2012)
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(This photo: Andrew Purcell/Everyday Food)

Prep Time: 30 minutes
Total Time: 1 1/2 hours
Serves 6

Notes from Zach and Clay of The Bitten Word:

• If you’d like to make these short ribs but don’t own a pressure cooker, here’s what we recommend: follow the recipe as written, omitting the steps for the potato-carrot mash. Brown the short ribs in a Dutch oven on all sides. Remove them to a plate. Saute the onions, garlic and herbs. Add the liquid, return the short ribs to the pan. Cover and simmer over low heat until short ribs are falling off the bone, 3 1/2 to 4 hours. Make the mash seperately by steaming the vegetables and the proceeding as instructed.

• We served these short ribs with a sweet potato and carrot mash, subbing 2 sweet potatoes for the 2 russets.

Ingredients

3 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup dry red wine, such as Cabernet Sauvignon
2 russet potatoes, peeled and cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces

Directions

In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.

Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat; reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.

Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash; season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.