Instant Pot PHO

Instant Pot Pho

Size: 8 qt  ( about 6 large bowls)

Time: 60 mins high pressure

Ingredients:

2-3 pounds of beef bones (Knee)

1 lb oxtail

                Parboil for 15 minutes and rinse to remove all of the impurities. Then place in IP.

2 medium onions or 1 large onion cut in half and grilled

1 or 2 packages of beef meatballs

Ginger 4 inches peeled and grilled

1 apple peeled or 1“ cube rock candy

5 tbsp fish sauce (Viet Huong Three Crabs Brand Fish Sauce)

1 bag of pho herbal mix (should have at least 1 stick of cinnamon, 5 star anise, 10 cloves)

3 tbsp of Quoc Viet Pho soup base

Fill pot to max line with water.

45-60 min high, QPR

Garnishes:

Slice limes

Thai basil

Cilantro

Bean sprouts

Sliced white onions

Chopped Scallions

Prime Fresh pho noodles in boiling water

Thinly Slice 1-2 lbs of beef eye round

IP Chicken Pot Pie IP

IP Chicken Pot Pie
13x9 pyrex

ingredients
Filling:
3 chicken breast
2 cups frozen veggies (peas/carrots)
1.5 cups chicken stock
1 bay leaf
1 tbs lawry seasoning
Black pepper

15 mins high pressure, (24 mins if frozen) NPR.
Take Chicken out, dice, and put back in IP.

Preheat oven 400 degrees.
Now make the Roux on
Stove top:
Melt 8 tablespoon butter, add
3/4 cup flour, stir, and add
3/4 cup heavy whipping cream.
Add to IP and stir. (Filling should thicken)

Use store bought pie crust. Place in greased 13x9 pyrex. Add filling. Place the second crust on top.
Brush egg whites in top.

Bake for 35 mins.
Done.

Braised Tofu with minced pork

 this with rice.

Ingredients:

1 block firm or extra firm tofu
salt and freshly ground black pepper
1 tablespoon cooking oil
1 pound ground pork, beef, turkey or chicken
1 clove garlic, very finely minced
1 teaspoon grated fresh ginger
1 cup chicken broth

1/2 cup water
4 tablespoons oyster sauce
2 tablespoon soy sauce
1/4 cup cool water
1 teaspoon cornstarch
1/2 stalk green onion, chopped

a little sugar

Directions:

1. Drain the tofu and place on towels or paper towels. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board or a cast iron frying pan) on top. You can weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4" thick. Season on both sides with salt, pepper.

2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowely slide in the tofu slices in one layer. Fry for 1 minutes, then flip to fry the other side for 1 minute until both sides are browned. Remove the seared tofu to a clean plate.
3. To the same wok, add in the ground meat. Saute until browned, about 2 minutes. Add in the garlic and the ginger and stir fry for 30 seconds.
4. Add in the chicken broth, oyster sauce and soy sauce. In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Add the cooked tofu back in the pot. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice.

https://steamykitchen.com/23559-chinese-braised-tofu-with-ground-pork-recipe.html

Carrot Cake

Makes 2 (9-inch) 

 (16 to 22 slices) or 22 to 24 cupcakes

YOU WILL NEED

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1 teaspoon kosher salt

1 1/2 teaspoons ground cinnamon
1 1/4 cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
FROSTING
8 ounces (225 grams) cream cheese, at room temperature
1 1/4 cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS

MAKE BATTER

Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.

BAKE CAKE

Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

TO FINISH

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

https://www.inspiredtaste.net/25753/carrot-cake-recipe/

Pho Ga (IP 30 mins)

4 servings

from serious eats
INGREDIENTS
2 tablespoons canola or vegetable oil
2 medium yellow onions,
split in half
1 small hand of ginger,
roughly sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
6 to 8 chicken drumsticks
1/4 cup fish sauce, plus more to taste
2 tablespoons rock sugar or raw sugar, plus more to taste

To Serve:4 servings pho noodles, prepared according to package directions
1 small white or yellow onion, thinly sliced
1/2 cup thinly sliced scallions
2 cups mixed herbs (cilantro, basil, and mint)
2 cups trimmed bean sprouts
Thinly sliced Thai chilis
2 limes, each cut into 4 wedges
Hoisin sauce and Sriracha

DIRECTIONS

1.

Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.

2.

Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 quarts of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).

3.

Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.

4.

To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as

Thit Kho Trung

Instant Pot Thit Kho (Vietnamese Stewed Pork in Caramel Sauce)

First time making a dish in instant pot!!!

Ricky Ly’s Special Instapot Thit kho trung*

The meat came out super tender!!!!

6 Eggs - add 1 cup water to the ip, set to egg setting low (4min) , quick release then put eggs in cold water and peel or use stovetop

In the instant pot
add
cut 1-5 inch sections of pork belly or pork shoulder 2 lbs
Add Cooked eggs
1/2 can of coconut water
Four table spoons of fish sauce
Three tablespoons of sugar
Two table spoons of soy sauce
One tablespoon honey or caramel sauce
1/4 tablespoon chicken flavoring
One half onion slice
One thumb ginger

Set IP to Stew setting for 10 minutes
NR for 20 minute

Add soy sauce for coloring
Set to saute setting if you want thicker sauce

Enjoy the most tender thit kho trung ever and tell your momma u know how to cook now

Xin cam on quy vi

Ingredients:
2-3 pounds skin on boneless pork butt (can substitute boneless pork butt)
3 TB Fish Sauce
8 Eggs
1 shallot or half an onion, sliced
2 tsp minced garlic
3 TB Sugar
2 tsp oil
1 fresh coconut or 1 can CoCo Rico soda or 1 bottle Zico coconut water
Salt and black pepper

Directions:
1) Slice pork into 2” x 3” pieces
2) Marinate in fish sauce, black pepper, and sliced shallot or onion for 30 mins to overnight
3) Using the 5-5-5 method, hard boil your eggs in the Instant Pot (on a trivet and one cup of water in the bottom, steam for 5 minutes, NPR for 5 minutes, dunk in ice bath for 5 minutes). Rinse and dry out inner pot when done.
4) On a stove top burner, add sugar and oil over high heat. Sugar will melt and start to caramelize, pull when it starts to foam and pour into instant pot that has been set to sauté
5) Add marinated pork mixture, stir to coat and partially brown the pork
6) Add the coconut water and cover with more plain water if necessary
7) Add eggs and stir the pot
8) 45 to 50 minutes Manual High Pressure, 15 minutes natural pressure release
9) Taste and season the broth, serve over hot white rice

Banana Chocolate Chip Bread w/ sour cream

Makes one loaf
Bake time: 60 mins

Ingredients:
1/4 cup unsalted butter melted butter
1/2 cup sugar
1/2 cup brown sugar
1 cup banana (3 ripe bananas)
1 tsp vanilla
1/2 cup sour cream
2 eggs
1.5 cups of flour
1 tsp baking soda
sprinkle cinnamon
1/4 tsp salt
1 cup chocolate chips

Directions:
Preheat oven to 350 degrees. Spray loaf pan with cooking spray. Beat together sugar and melted butter. Add eggs, banana, sour cream and vanilla. Blend well. Add dry ingredients to wet mixture. Bake at 350 for 50-60 minutes