FAITH & FOOD FRIDAY #4 ~ INSTA POT STICKY PORK LETTUCE WRAPS

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

God, You’re great! God, You’re good! Now we thank you for our food. By your blessings we are fed. Give us, Lord, our daily bread. Amen

INSTA POT STICKY PORK LETTUCE WRAPS
PICKLED ONIONS
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
FRESH ground sea salt, to taste
1 pinch of red pepper flakes
1 small red onion, halved and sliced thin

  • Bring the water, vinegar, sugar, salt and pepper flakes to a boil in a small saucepan.
  • Place onions in a tempered bowl.
  • Pour vinegar mixture over onions and toss gently.
  • Cover and refrigerate until ready to use.

PORK AND SAUCE
1/2 cup PACKED brown sugar
1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH ground ginger
2-3 cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 3-4 pieces
2 tablespoons avocado oil
2/3 cup homemade chicken broth
1/4 cup Hoisin sauce
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons sweet chili sauce
1-2 tablespoons Sriracha
1 tablespoon cornstarch
Bibb Lettuce leaves
Toasted sesame seeds
1 bunch green onions, sliced diagonally

  • Whisk together 2 tablespoons of the brown sugar, ground ginger, Chinese 5 spice,
  • FRESH ginger, 1/2 of the green onions, garlic, salt and pepper in a large bowl.
  • Add pork pieces, turning to coat well.
  • Add the oil to the insta pot and set to saute’.
  • When hot, add pork pieces and brown 2 minutes per side. Remove to a plate.
  • Add broth to insta pot, scraping up the browned bits from the bottom.
  • Whisk in the Hoisin sauce, vinegar, chili sauce and Sriracha.
  • Return the pork to the pot.
  • Place lid on and set to lock. Make sure the valve is in the sealed position. Set to pressure cook on high for 45 minutes.
  • Allow pressure to release naturally for 10 minutes.
  • Turn the valve to the venting position to vent any remaining pressure.
  • Turn the insta pot off and remove lid.
  • Remove pork to cutting board and shred.
  • Set insta pot back to saute and stir in remaining brown sugar.
  • In a small bowl whisk together the cornstarch and 3-4 tablespoons of the liquid from the insta pot.
  • Pour cornstarch mixture into the insta pot and whisk until smooth, stirring and cooking 10 minutes until thickened.
  • Season to taste.
  • Return the pork pieces and stir to coat.
  • Serve on lettuce leaves with pickled onions.
  • Top with green onions and sesame seeds.

INSTA POT BROCCOLI CHEESE SOUP

This is a super creamy comfort food bowl of soup!  Don’t forget to add some Antique cornbread or some yummy beer bread.

INSTA POT BROCCOLI CHEESE SOUP
4 cups chopped broccoli florets
3 cups shredded cheddar cheese
2 cups heavy whipping cream
1 1/2 cups (1 large onion) diced onions
1 cup diced (2 medium) carrots
1 cup diced (2 stalks) celery
5 cloves garlic, minced
2 tablespoons salted butter
FRESH ground sea salt and black pepper, to taste
Paprika, for garnish
shredded cheddar cheese, for garnish

  • Select the saute mode for medium heat.
  • Add butter and stir until melted.
  • Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently.
  • Turn off the saute mode.
  • Add chopped broccoli and 2 cups of water, and stir.
  • Secure the lid and seal the vent.
  • Cook for 5 minutes at high pressure, immediately followed by a manual pressure release.
  • Uncover and select the saute mode.
  • Add heavy cream and garlic, and stir.
  • Gradually add shredded cheddar cheese, stirring in until melted and well-mixed.
  • Turn off the saute mode.
  • Add salt and pepper to taste.
  • Serve in bowls, top with additional shredded cheddar and sprinkle with paprika for garnish.

INSTA-POT TEXAS BEANLESS RED CHILI

Between the weather and the isolation of the sheltering in place, we were craving some comfort food last week on a cold, rainy, windy day so I decided to make chili and cornbread. I went in search of a new beanless recipe and found this! Personally, I’m wimpier than they are and have made it MUCH milder, but we LOVED the results! I borrowed and altered, trading for what I had on hand from BUTTER-N-THYME who fantastically shared the recipe for their award winning Texas Red Chili. Any good Texan knows there are NO beans in chili! 😀
INSTA-POT AWARD WINNING TEXAS BEANLESS RED CHILI
serves 6 and only 45 minutes total time

2 poblano peppers, diced
2 1 Serrano Peppers, diced
1 Fresno chile
1 Habanero Pepper
2 Thai Chiles
1 large Jalapeno Pepper
1 Anaheim pepper, diced
1 large red bell pepper, diced
1 Guajillo or Mexico Dried Pepper
1 Dried Ancho Chile, crushed

The level of HEAT will be controlled by how you handle the fresh chile peppers. I ALWAYS remove the seeds AND the ribs most of the time. YOUR 3 HEAT Options are:

  • Low/Medium Heat – remove the seeds and the ribs
  • Medium – only remove the seeds
  • HOT – Only remove the stem from the chili pepper

CREATING YOUR BASE
1 tablespoon San Antonio Chili Powder
1 Large Vidalia Onion, chopped – reserve 1 tablespoon
6 cloves garlic, minced
2+ cups Beef stock
1.5 tablespoon Chipotle Chili Powder
1 tablespoon Ancho Chili Powder
1.5 tablespoon New Mexico Chili Powder
2 tablespoons Ancho chili powder
2 tablespoons smoked paprika

  • Using food processor pulse the garlic and onions several times until you have a finely diced mixture.
  • Add peppers, pulsing again to your desired consistency.
  • Add dried pepper, but cover with a dish towel to prevent any mess.
  • Reserve several tablespoons for garnish.

SEASONINGS
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon FRESH Ground black pepper
1 tablespoon + 1/2 teaspoon ground cumin
2 tablespoons dried oregano
Shaved Mexican chocolate – amount of your liking – OPTIONAL
6 ounces Shiner Bock beer – OPTIONAL

MEAT MIXTURE
1 pound cubed chunks of quality beef (I used chuck roast)
FRESH ground kosher salt
1/2 pound ground pork
2+ tablespoons of avocado oil

ASSEMBLY

  • Turn the Instant Pot Saute feature on.
  • Sprinkle kosher salt all over the beef and rub into meat.
  • Add 2 tablespoons avocado oil to insta-pot and allow to heat up.
  • Add beef chunks to insta-pot.
  • Sear the beef then remove from Instant Pot and reserve in a bowl.
  • Clean out the Instant Pot pot.
  • While still on saute, add the BASE to the pot and cook.
  • Add the seared beef and ground pork to the pot with the cooked BASE, stirring to coat.
  • Cook for around 5 minutes or you can see that the BASE has tightened up/thickened UP.
  • Add the dry seasonings, spices and chocolate if using.
  • Add the beef stock and beer if using.
  • Stir everything together and cook for 3 minutes.
  • Place the Instant Pot cover on. Make sure the plastic circle ring/gasket is installed on the cover.
  • Turn to exhaust value to sealing.
  • Press the Pressure Cook button and set the timer for 30 minutes. Make sure the Heat setting is set to “Normal” and the pressure setting is set to “High Pressure”.
  • After 30 minutes
 do a quick release until the small metal PIN drops the pressure has left the Instant Pot.
  • Garnish and Enjoy!

INSTA-POT CHICKEN & DUMPLINGS

INSTA-POT CHICKEN & DUMPLINGS

DUMPLINGS
1 1/4 cups all purpose flour
1/2 cup FRESH finely chopped Parsley
1/4 cup yellow cornmeal
2 tablespoons chopped FRESH chives
1 tablespoon baking powder
FRESH ground sea salt and black pepper
3/4 cup WHOLE milk
3 tablespoons butter, melted

  • Whisk the flour, cornmeal, baking powder and salt together.
  • Stir in milk, butter, Parsley and chives JUST until the batter comes together.
  • Set aside.

CHICKEN
2 tablespoons avocado oil
2 tablespoons butter
3 carrots, sliced thin
2 stalks celery, sliced thin
1 LARGE shallot, sliced thin
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
2 sprigs FRESH thyme, leaves only
1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into 1 inch pieces
3 1/2 cups chicken broth

  • Set insta-pot to saute’.
  • Add avocado oil and butter.
  • When butter is melted, add carrots, celery and shallots.
  • Season with salt and pepper, cooking 3-4 minutes until softened.
  • Stir in flour and thyme.
  • Add chicken, stirring to coat.
  • Stir in chicken broth and press cancel.
  • Place 12 scoops of batter evenly into pot.
  • Lock lid into place. Be sure the vent is in the sealed position.
  • Pressure cook for 3 minutes.
  • Turn steam valve into the venting position an allow steam to release naturally for 15 minutes.
  • Unlock lid and remove.
  • Ladle the chicken and dumplings into bowls.

SHORT RIBS ala INSTA POT with CREAMY POLENTA

SHORT RIBS ala INSTA POT serves 4
2 pounds bone-in short ribs
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
2 small carrots, chopped
2 large green onion, sliced
1 large stalk celery, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 cups chardonnay or merlot
14 ounce can crushed tomatoes
1 teablespoon Worcestershire sauce
1/2 cup beef broth
1-2 sprigs thyme

  • Pat short ribs dry.
  • GENEROUSLY season with FRESH ground salt and pepper.
  • Set INSTA POT to saute’.
  • Add avocado oil.
  • Brown short ribs on all sides.
  • Transfer short ribs to plate.
  • Add carrots, celery, onions and garlic, stirring often 5-6 minutes until tender and fragrant.  Generously season with FRESH ground sea salt and black pepper.
  • Arrange vegetables around edges and add tomato paste to the center, cooking a minute or two until browned.
  • Add wine and simmer 10-15 minutes until reduced to about 1/4 cup.
  • Stir in tomatoes, Worcestershire sauce, chicken broth and thyme.
  • Return short ribs to the INSTA POT.
  • Press cancel.
  • Lock lid and cook on HIGH 30-35 minutes.
  • Use natural release for 10 minutes.
  • Remove meat from sauce.
  • Discard thyme and any loose bones.
  • Skim off any fat.
  • Reserve 3/4 cup of vegetables.
  • Use an immersion blender and puree’ remaining vegetable into sauce until smooth.
  • Cut beef into large pieces or shred and return to the sauce.
  • Serve over polenta.

NOTE: Original recipe called for red wine, red wine and I don’t like each other much. I substituted the chardonnay and even hubby loved it so I think this was a win-win!

POLENTA
2 cups WHOLE milk
2 tablespoons unsalted butter
1/2 teaspoon salt
scant 3/4 cup polenta (4 ounces)
1/4 cup finely grated Asiago cheese

  • Bring milk, butter and salt to a boil in a sauce pan.
  • Whisk in polenta.
  • Cook, stirring constantly 3-4 minutes, until thick and creamy.
  • Stir in cheese, adding 3-4 tablespoons of water if too thick.
  • Serve short ribs and sauce over polenta.

INSTA POT TUSCAN CHICKEN LASAGNA

INSTA POT TUSCAN CHICKEN LASAGNA (use leftovers from TUSCAN CHICKEN RECIPE) adapted from AMY & JACKY

8 oven-ready lasagna noodles
2 1/2 – 3 cups Tuscan chicken, shredded
2 cups shredded Mozzarella cheese
4 green onions, sliced thin
8 ounces thinly sliced mushrooms
¼ cup FRESHLY & FINELY grated Parmesan cheese

RICOTTA CHEESE MIXTURE
¾ cup Ricotta cheese
1 large egg
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper

  • Shred leftover