Instant Pot Chicken and Ginger Chicken Broth

There are many versions of this recipe out there so pick what ever spices you like / have on hand for it.  This chicken is going to do double duty as dinner and the basis of a flavorful bone broth that we will use for risotto.

Shopping list
1 whole chicken 4 to 5 pounds
2 lemons
1 inch of fresh ginger - peeled and diced small
Arborio rice (for the risotto)
1 bunch carrots (for risotto)
2 onions x- chopped small
1 package Italian cheese mix
Vinegar (I use Beksul a citrus vinegar but any flavor would work)


Staples
Avocado or olive oil
Salt
Pepper

Directions
Remove the gizzard from inside the chicken and set aside.  Wash and dry chicken with a paper towel.

Remove the zest from both lemons and cut into small pieces. Juice both lemons.

Combine the zest, 1 tbsp pepper, 1 tsp salt and just enough oil to make a paste about 1 tsp.
Using you hands, spread the paste thinly over the chicken, making sure to lift the skin over the breast and spreading some of the paste directly on the breast.

Turn Instant Pot on sautés and add 1 tbsp oil. When the oil is hot put the chicken in breast down and wait 2 to e minutes for that side to brown, the turn the chicken on its side and wait another 2 to 3 minutes and then onto it’s back and other side. After all 4 sides are done remove the chicken and place it on the trivet.  Add the lemon juice, 1 tsp of vinegar. Place the chicken on the trivet in and add  enough water (2 to 3 cups) to come up to almost the bottom of the trivet.  Place the lid on and select meat.  You want to cook the chicken 6 minutes per pound so adjust the time to the correct number of minutes.   Use a natural release if you have time otherwise wait 10 minutes and then do a quick release. Remove chicken from pot and serve - reserving as many bones as possible for the broth.

After removing all the meat place the bones, skin, set aside innards, ginger, salt and pepper to taste and 6 cups of water. Place the lid on and select Broth. Use a natural release if you have time otherwise wait 10 minutes and then do a quick release.  Let cool, remove all the bones and package the broth 1 or 2 cup servings and freeze.

Instant Pot pork chops with onion & mushroom gravy

Let’s talk spices for a minute. I love all kinds of spices even if some of them don’t love me. I have found that having fresh / good spices do make a difference so be sure to go through them every so often to get rid of the old / stale ones!

This recipes is not really adapted from anyone one recipe so there is no citing my source on this one. I did look at several sites to see how long to cook the pork chops and there wasn’t a whole lot of agreements so I made a judgement call.

• 1 onion diced small
• 1 cartoon mushrooms sliced (I like baby portobellos)
• 3 large thick cut pork chops (can be bone in but need to be thick cut)
• 2 tbsp spice mix. (I used Penzeys Greek mix for these)
• 1 cup broth (chicken or veggie)
• 1 tbsp oil
• 1 tbsp cornstarch 

Heat oil in instant Pot on sauté.  Coat all sides of the pork chops with the spice mix. Place pork chops in a single layer in the instant Pot and brown on all sides. (I even browned the edges). After pork chops are browned remove from Instant Pot and pour in broth. With a wooden spoon scrape all of the fond from the bottom of the pan (makes cleaning easier and prevents it from getting a burnt flavor). Put the onions and mushrooms into the broth and stir.  Place the pork chops on top of the veggies. 

Seal the Instant Pot and select Meat and set to 15 minutes.  Release naturally if you have the time. While waiting for it to release mix the cornstarch with a small amount of water. After opening the Instant Pot take out the pork chops and select sauté. Stirring constantly pour in the cornstarch and water mixture to make the gravy. Serve with a salad, noodles or whatever side you like.  

Makes a great leftover lunch!!

Korean quiche

Korean food typically doesn’t have much cheese in it but I LOVE Korean style seasonings so this is my first attempt at a Korean Quiche. It is great for using up all of those veggies that are a day past perfectly ripe.  The recipe that I adapted is the Quiche Lorraine recipe at www.hellmanns.com and is one that uses mayo to help keep it creamy.   

Preheat oven to 375 (can be cooked in a convection toaster oven in the summer)

For the meat / veggie filling

• 1 onion cut into small chunks (I like sweet onions but use what you have)
• 1 lb ground meat (I used ground turkey)
• Veggies (I used mushrooms and kale this go round) several cups worth
• 1 tbsp oil (I use either avocado or olive)

For the sauce

• 2 tbsp sugar
• 4 tbsp soy
• 2 tbsp garlic
• 2 tbsp ginger juice
• 2 tsp sesame seed oil

For the egg filling

• 3/4 heavy cream or half and half
• 1/2 Hellman’s Real Mayo (I use the avocado one)
• 3 large eggs beaten
• 1/2 cup of what ever shredded cheese you like (I used 3 cheese Italian)

Heat the oil in a pan, add the onions and turn to a medium heat. You want the onions to slowly cook until they are translucent. Remove onions from pan and add you meat.  Cook until completely browned. Add the sauce and the rest of the veggies. Cook until all of the veggies are tender (around 5 minutes) and most of the liquid is gone, turning frequently.   

While veggies are cooking mix  egg filling and beat with a fork or a small whisk until completely blended. 

Pour the meat/ veggie filling into a large pie pan and let cool slightly before adding the egg filling.  

Place pie pan in preheated oven and cook 40 minute or until a knife inserted in the middle comes out clean. Remove from oven and let cool slightly and serve. 

Great as lunch leftovers.