Archives for posts with tag: instapot

Another instant pot meal tonight cooking them drumsticks. Thanks goodness for instant pot sometimes I wonder why I didn’t get it sooner. IMG_0681

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Ah Lo wanted mac and cheese for our meatless Monday, so mac and cheese we will have. He went “cheese” shopping with Mr. Piggy last night. He watched one youtube channel to see how it’s done using instant pot. And he did it (with little supervision). It was not too bad for the first time. I thought we will definitely have leftovers for lunch tomorrow. Nope, all gone.

Glad that the boys can now make simple meals on their own. IMG_0530

Made lunch and dinner at home today. It was such a beautiful day, we walked to our neighbor grocery store to pick up a few items. Instead of going out for lunch, we made burgers at home. I love that I get to add on whatever I’d like without the “extra charge.”

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For dinner, I made Vietnamese beef stew (Bò Kho) with the instant pot. Instant pot is definitely a huge time saver on this meal. Earlier the day, I marinated the beef brisket. It took about an hour to get the tendons and beef tenderized: manual high pressure for 50 minutes and add the carrots for 7 minutes on high pressure. The aroma from the fragrant broth was absolutely amazing.  Glad I made a big pot, so we can have it lunch tomorrow!IMG_0224

Making beef bone broth today (with all the vegetable scraps I’ve been collecting this week), all possible because of the instant pot. Again, one of the most used tool in the kitchen.

Today, I am making chicken broth with my instant pot. I’ve made it before and they come super handy, for various recipes or for soup base. I never have to buy canned ones ever again…IMG_9936I used 4 chicken thighs (lightly salted), 3 medium carrots, 3 celery stalks, 2 bay leaves, and 4-5 cups of water (up to 10 cups in pot). Set timer on Manual 90 minutes and let pressure naturally release (45 minutes or so). After it cools down, strain it and  freeze it. I also put date on my label to keep track.IMG_9955

Our meatless Monday – pumpkin soup with the bread chips I baked yesterday. The bread was a big hit, not sure about the soup (though I loved it myself). I’ve added some carrots and celery for more flavor. These are super easy to make and perfect for the fall weather.FullSizeRenderIMG_9886A couple of weeks ago I made chicken broth using the insta pot and froze the broth. The chicken broth comes in handy for meals like these. I don’t think I’ll ever need to buy canned chicken broth again.

Nothing beats a bowl of hot noodles for dinner! I used the instapot to save time on tenderizing the pork bone. This is one of the most flavorful broth for any noodles since I not only had a big pot of pork bones, but I used homemade chicken broth when cooking the pig’s thigh meat. The kids slurped the last drop of soup after finishing the noodles!IMG_9658IMG_9659

Now that summer is officially over (really?), the weather has been a bit gloomy. I made some chicken broth using the Instapot! Dinner is served in an hour or so.IMG_9551 Kids slurped down this hot bowl of chicken noodles in minutes, even drank the soup!IMG_9554

Thank goodness for instapot for making dinner tonight. Bought these ribs a couple of days ago but couldn’t find the time to put it on dinner table. Finally today I’m tossing it right into the Instapot. In 20 minutes, slather some BBQ sauce, voila, these fall-off-the-bone ribs turn out to be finger licking good.  Dinner can be this simple.FullSizeRender (3)

Is summer finally here or we are just experiencing a temporary heat wave in the bay area? So today for dinner, we having a cold dish! Bought the dried shaved noodles (刀削麵) for the first time to go with my homemade Japanese soft boiled eggs (aka ajitsuke tamago). I made the eggs a couple of days (using my lovely instapot!). So putting this all together tonight didn’t take too much time. Since my boys aren’t big fans of boiled eggs, I added zucchini and enoki mushrooms. And yes, they ate the eggs!

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To make the egg, this is the marinade I use:

Egg – Instapot (steam for 4 mins, low pressure). Cold water bath afterwards.

Marinade:

-2 tablespoons soy sauce

-1 tablespoon mirin or rice wine vinegar

-1 teaspoon shaoxing wine

-1 tablespoon of oyster sauce

-1/2 teaspoon of sesame oil

-1 teaspoon sugar

-1/2 cup of water

Once remove the eggshells, soak the eggs in the mariande (I left it overnight).