Author: Geoffrey Schaller

Baked Kibbeh

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Baked Kibbeh

Middle Eastern Meatloaf
Course: Main Dish
Cuisine: Mediterranean
Keyword: beef, bulgur, onions, pine nuts

Equipment

  • 10" Metal Pie Plate or 10" Skillet
  • Food Processor
  • Large Bowl

Ingredients

Filling

  • 2 tbsp Olive Oil
  • 1/2 lbs Ground Meat Not Lean
  • 1 medium Onion Finely chopped
  • 1/3 cup Pine Nuts Toasted, if possible, but not necessary
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Salt
  • 1/4 tsp Cinnamon
  • 1/4 tsp Black Pepper

Bulgur Mixture ("Crust")

  • 1 cup Wheat Bulgur
  • 1 medium Onion Coarsely chopped
  • 1 lb Ground Meat Not Lean
  • 1 tsp Salt
  • 1 tsp Ground Allspice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Black Pepper
  • 2 1/2 tsp Olive Oil

Instructions

Make Filling

  • Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes.
  • Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes.
  • Remove from heat and stir in 1/3 cup pine nuts.

Make Bulgur Mixture

  • Preheat oven to 400°F.
  • Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes.
  • Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
  • Pulse onion in a food processor until finely chopped.
  • Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth).
  • Add to bulgur and mix with your hands to combine well.

Assemble and Bake

  • Lightly grease pie plate with 1/2 tablespoon olive oil.
  • Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet).
  • Spoon filling evenly over bulgur mixture.
  • Spoon remaining bulgur mixture over filling and spread to cover, smoothing top.
  • Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
  • Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
  • Preheat broiler.
  • Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes.
  • Let stand 5 minutes before serving.

Notes

Lamb is traditional, beef works as well.  Could probably be done with other, although spices may need to be modified.  I need to experiment with more spices – possibly Zaatar, lemon juice, or others.

Manti (Turkish Ravioli)

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Manti (Turkish Ravioli)

Mint & Yogurt sauce over meat ravioli
Course: Main Dish
Cuisine: Mediterranean
Keyword: garlic, pasta, pepper, yogurt

Instructions

  • You mix full fat yogurt with minced garlic (to taste, I like it very garlicy)
  • In a tiny pan melt some butter throw some Turkish red pepper (Aleppo) in there (to taste, I like spiiiiicy), I also like adding pepper paste to this (it's a Turkish thing can be found on Tulumba.com)
  • Pour the yogurt sauce over the cooked pasta, then the spicy butter, sprinkle with dried mint to finish.
  • The manti pouches are sold in the aforementioned website, or you could do this over your favorite raviolis.

Notes

Courtesy of Alice Anderson.  Ingredients from Tulumba.com

Instant Pot Boiled Eggs

Very simple, just including for reference.

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Instant Pot Boiled Eggs

Soft, Medium, or Hard Boiled Eggs
Cook Time5 minutes
In cool water1 minute
Keyword: eggs, instantpot

Equipment

  • Instant Pot
  • Trivet

Ingredients

  • 1 cup water
  • 1 dozen eggs Can be more or less

Instructions

  • Add 1 cup of water to Instant Pot
  • Place trivet in Instant Pot, place eggs on top
  • Seal and cook on High Pressure for 3 to 7 minutes
  • 3 = Soft, 5 = Medium, 7 = Hard
  • Remove eggs, place in cold water for 1 minute
  • Peel if desired

Instant Pot Corned Beef

This recipe also works well for Lamb Roasts, including the pre-seasoned ones you can find at Aldi’s – one bottle of Guinness, some extra garlic, a trivet, and 90 min. in the Instant Pot, and you’re all good.

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Instant Pot Corned Beef

How to cook a pre-packaged Corned Beef (and matching Veggies) in the Instant Pot
Prep Time15 minutes
Cook Time2 hours
Resting Time15 minutes
Course: Main Course
Cuisine: Irish
Keyword: beef, beer, cabbage, carrots, instantpot, onions, potatoes
Servings: 4 People

Equipment

  • Instant Pot
  • Trivet

Ingredients

  • 1 package Corned Beef kit Includes spice pack
  • 4 tsp Minced Garlic
  • 12 oz Beer Guiness preferred
  • 4 whole Potatoes Red Bliss preferred, cut into quarters
  • 2 whole Carrots Cut into bite-sized pieces, or an equivalent amount of Baby Carrots
  • 1 whole Onion Cut into 8ths
  • 1 whole Cabbage Cut into 8ths

Instructions

  • Combine beer and garlic in a multi-functional pressure cooker (such as Instant Pot(R)). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.
  • If you'd like to do a complete Irish feast, remove the trivet while your brisket is resting and place baby carrots, quartered red potatoes, and cabbage wedges in the bottom of the Instant Pot. Secure the lid, lock, seal, and select the manual setting. Set for 5 minutes. Do a quick release. The rested brisket and vegetables are ready at the same time.

Notes

-In Theory-, You can place the Corned Beef into the Instant Pot while frozen, but it will take longer to come to Pressure and begin the 90 min. cooking time.  The IP compensates by taking longer (+5-10 min) to come to pressure, but the cooking time remains the same.  My first test with this resulted in the beef being less tender, but still good – will need a repeat to confirm if this was the case, as I also noted an issue with what felt like not as much pressure during release.

Instant Pot Butter Chicken

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Instant Pot Butter Chicken

Author: Geoffrey Schaller

Ingredients

  • 3 tbsp butter unsalted
  • 8 cloves garlic minced
  • 2 tsp fresh ginger minced or paste
  • 1 cup tomato puree or passata
  • 2 tbsp tomato paste
  • 3 tsp garam masala
  • 1 tbsp coriander ground
  • 1 tsp cumin ground
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp salt
  • 2 lbs chicken thighs boneless and skinless cut into pieces
  • 1 cup water
  • 1 cup whipping cream
  • 2 tbsp parsley chopped

Instructions

  • Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
  • Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don’t want to burn it.
  • Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
  • Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
  • Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
  • Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don’t want it to reduce too much.
  • Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.

Notes

This recipe will store for up to 7 days stored in a shallow airtight container. It also freezes well. Store again in an airtight shallow container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat on the stove when ready to eat!

Instant Pot Keema

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Instant Pot Keema

Ground Meat with spices and simple veggies. The Indian equivalent to Chili.
Prep Time15 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Indian
Servings: 4 people

Ingredients

  • 2 tablespoons ghee or oil
  • 1 onion finely diced
  • 4 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 serrano pepper or green chili minced (optional, for heat)
  • 1 tablespoon coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • .5 teaspoon black pepper
  • .5 teaspoon ground cumin
  • .5 teaspoon garam masala
  • .5 teaspoon turmeric
  • .25 teaspoon cayenne
  • .25 teaspoon ground cardamom
  • 1 pound ground meat of choice
  • 14 oz diced tomatoes usually 1 can
  • 2 cups peas fresh or frozen
  • cilantro for garnish
  • 1 can coconut milk optional, for extra liquid in the Instant Pot

Instructions

  • Press the sauté button, add the ghee and onions and stir-fry for 8-10 minutes, or until the onions begin to brown.
  • Add the garlic, ginger, Serrano pepper and spices to the pot. Stir-fry for 30 seconds, then add the ground meat and cook until it is mostly browned.
  • Add the diced tomatoes and peas and mix well
  • Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Press the sauté button to reduce or boil off any extra liquid if needed.
  • Garnish with cilantro and serve.

Notes

Very simple to make, keeps and reheats well for leftovers / meal prep.  Can be served with white rice or naan.  If you are making rice in a rice cooker, start if before you begin the Keema, so it will be done at roughly the same time.

Instant Pot Samgyetang

This is a traditional Korean soup with medicinal herbs, that is simple to make and gives you energy when you are sick or not hungry.  It’s usually made with stuffed Cornish Hens, but that can be a lot of work (both to make and eat), this is a more simple version.

This recipe was cobbled for the Instant Pot from other sources, and needs work.  It came out very bland, and needs both more ginger & garlic, and a bit of heat.

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Instant Pot Samgyetang

Traditional Korean soup with chicken, rice, ginseng, and dates.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: Korean
Servings: 4 People

Ingredients

  • 2 lbs chicken preferably skinless, boneless thighs (about 4 pieces)
  • 2 cups sweet (glutinous) rice
  • 6 berries jujubies (dried korean dates)
  • 4 pieces ginseng root 1" length
  • 6 cloves garlic whole peeled cloves
  • 1 tbsp ginger minced
  • 4 pieces chestnuts (optional)
  • 6 cups water can also use chicken broth or bone broth

Instructions

  • Add all ingredients to Instant Pot
  • Close lid and seal
  • Set to High Pressure for 45 minutes
  • Quick Release
  • Shred chicken if desired
  • Be mindful of pits in the dates!