Thai Basil Beef – Instant Pot Ground Beef Recipes. @instantpotlife
Ingredients:
10-15 Thai Basil leaves (this is the same as Sweet Basil)
1-2 Chili Peppers
1 Tablespoon Oil
3 Cloves of Garlic, Minced
1-1.5 lbs Ground beef
2 Tablespoons Soy Sauce
2 Tablespoons Oyster Sauce
Salt and Pepper to taste
Direction
1. Open the lid. Select Saute on the Instant Pot
2. Once it heats up, add in the oil, garlic, and chili pepper
3. Once browned, add in the ground beef
4. When meat is partially cooked, add in soy sauce and oyster sauce. Stir then turn off Instant Pot.
5. Add in Thai basil.
6. Close the lid. Select Manual, High Pressure Cooking, for 3 minutes
7. When done, QR (quick release – release pressure immediately by turning to vent) and serve.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578866216_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-12 21:56:562020-01-12 21:56:56Thai Basil Beef – Instant Pot Ground Beef Recipes
https://instantpotteacher.com/wp-content/uploads/2020/01/1578862587_hqdefault.jpg360480steve4presidenthttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngsteve4president2020-01-12 20:56:262020-01-12 20:56:26Instant Pot Pork Chops in HK Tomato Sauce
Making Chinese Dumplings Dim Sum in the instant Pot with Jenn in Kanata on New Years Eve. I am using the Frozen Dumplings and Sticky Rice I got in My Dec 31 Grocery Haul. in My Instant Pot . They turned out perfectly. Buying these premade dumplings .turned a rather expensive meal more affordable as each package was around $3 for like 12 or so while in the restaurant its $3-5 per 3 or 4 dumplings.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578858949_hqdefault.jpg360480Jenn in Kanatahttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngJenn in Kanata2020-01-12 19:55:492020-01-12 19:55:49Making Chinese Dumplings Dim Sum in the instant Pot with Jenn in Kanata on New Years Eve
Beef, Broccoli and Tofu Stirfry in the Instant Pot – Instantpot Stir fry
Ingredients:
1 lb ground meat (optional)
2 big cubes of firm tofu (about 1.5cups)
2 cups broccoli florets
2.5 tablespoons cornstarch
2 tablespoons oyster sauce
1 Teaspoon soy sauce
1/2 Teaspoon sesame oil (optional)
1 cup of cold water
1 tablespoon of vegetable oil
Directions:
1. Make the sauce: Combine oyster sauce, soy sauce, sesame oil, and cold water. Add cornstarch and mix again.
2. Open the lid. Select the Sauté
3. Add vegetable oil. Once that heats up, add in ground beef.
4. Add in tofu, and broccoli. Add in your sauce.
5. Close the lid. Select manual, high pressure cooking, for 0 minutes.
6. When done, do a quick release and serve.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578855316_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-12 18:55:162020-01-12 18:55:16Instantpot Stir fry – Beef, Broccoli and Tofu Stirfry in the Instant Pot
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Instant Pot Chinese Egg Custard Tofu (Keto, Low Carb, Soy Free)//Looking for a no soy tofu recipe that’s low carb and Paleo Keto friendly? This video will show you how to make Chinese Egg Custard (AKA Steamed Egg Tofu) in an Instant Pot or Pressure Cooker. This custard recipe is low carb, vegetarian friendly. You can make it sweet custard or savory custard, depending on the toppings and dressing of your choice.
It’s an easy and healthy low carb custard recipe that can be modified for your preference. It’s soy free (no soy) and uses coconut milk cream and eggs only! In the video I share some simple techniques on how to make Egg Tofu Custard at home easily. In Japan savory egg custard is called tamago tofu or tamago dofu.
You can pan fry, add the egg tofu to soup, or even bake them to crispy. In the next video (coming soon later this week), I’ll share how to use this Paleo Keto Egg Custard Tofu recipe and bake them to golden crispy for Paleo Soy Free Crispy Sesame “Tofu”. Find the full recipe and written instructions (along with step-by-step photos) on my website in the recipe link below. Let’s get started!
Thanks for watching!
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Need help with meal planning ? Check out my done-for-you Paleo healthy video e-cookbook ! https://shop.iheartumami.com
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Find more super yummy Paleo, Whole30, and Keto recipes for your weekly healthy meal prep at https://iheartumami.com
https://instantpotteacher.com/wp-content/uploads/2020/01/1578844374_hqdefault.jpg360480Kelly Hutchinsonhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngKelly Hutchinson2020-01-12 15:52:542020-01-12 15:52:54Instant Pot Asian Chicken Wings Recipe
Ingredients
15 green outer napa cabbage leaves
2 1/2 lb pork neck bone or baby back ribs
2 lb yukon gold potato, peeled, large ones are cut in halves and small ones are leave as whole.
1/3 cup Wild sesame seeds (http://amzn.to/2iKTRoQ)
For the Flavor Package
1 bay leaf
4 to 5 ginger slices
2 green onions, cut in halves
1 bulb garlic, cut in halves (approximately 10 to 12 cloves garlic)
1/2 medium size onion, cut into halves
1Tbs black pepper corn
For the Broth
1/3 cup rice wine
2 Tbs doenjang, Korean fermented soy bean paste
10 cups cold water
For the Sauce
1/3 cup gochugaru, Korean red pepper flakes
2 Tbs doenjang, Korean fermented soy bean paste
3 Tbs fish sauce
1/4 cup wild sesame seeds powder
2 Tbs chopped garlic (approximately 6 to 8 cloves garlic)
1/4 tsp black pepper
3 Tbs soup broth (pork neck bone broth)
For Garnish
Handful Kkatnip, wild sesame leaves (your can substitute to garlic chive)
Enoki mushrooms
Rest of wild sesame seeds powder
2 to 3 green onions, sliced
1 serrano or jalapeño, sliced
For Fried Rice (Optional)
1 cup cooked rice
1 green onion, chopped
1/4 cup chopped kimchi
Crushed gim, Korean seasoned and toasted seaweed
1 tsp sesame seeds
1 Tbs sesame oil
This coconut curry chicken is one of our families favorite dinners! It’s become our go to the last few months and it’s fast and easy in the instant pot!
_↓↓↓↓↓↓ CLICK “SHOW MORE” TO GET RECIPE ↓↓↓↓↓↓↓↓ _
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honestly when I first got the instant pot I didn’t love it – it’s perfect for every single recipe in your collection but there are some things it’s amazing for – eggs, beans, potatoes, soups and curries!!! I’ve fallen in love with this recipe – I love how fast it cooks chicken!
Pressure Cooker Coconut Chicken Curry
2 tbsp ghee
4 tbsp coconut oil
2 medium onions chopped
6 cloves garlic minced
2 tbsp fresh grated ginger
1 Tbsp ground coriander
2 tsp garam masala
1 ½ tsp ground cumin
1 ½ tsp ground cardamom
1 ½ tsp turmeric
1 tsp crushed red pepper flakes
¾ tsp cinnamon
2 Tbsp salt
½ tsp black pepper
28 oz can crushed tomatoes
1 C coconut water
27 oz canned coconut milk (2 cans) refrigerate for 24 hours then, without shaking, turn the can over and open, separating the liquid and thick cream
4 large potatoes peeled chopped
6 skinless boneless chicken thighs
1 batch cilantro chopped
add the ghee and coconut oil to the inner pot and press the sautee button
add the onions and cook until caramelized
add the garlic and ginger and cook until fragrant.
add all the spices, stir and cook about 2 mins
add the coconut water and deglaze the pot very well – to avoid the burn notification
without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream
add the coconut milk liquid and crushed tomatoes to the pot
at this point you can blend with the hand mixer – but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it
add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don’t stir)
pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins
quick release
pull out the chicken and shred it
add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce
serve over rice
ASHLEE MARIE – I’m all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I’m self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you’ve always dreamed of making
CONTACT ME – I’d love to work with you
ashlee@ashleemarie.com
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“Lift me up” Song by zhanic at Pond 5 bit.ly/pond5liftmeup
https://instantpotteacher.com/wp-content/uploads/2020/01/1578836992_maxresdefault.jpg7201280Ashlee Marie Cakeshttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAshlee Marie Cakes2020-01-12 13:49:512020-01-12 13:49:51Instant Pot Coconut Curry Chicken Recipe
Zenzai is a sweet red bean soup with mochi and is a beloved dessert in Japan. The creamy texture of the azuki beans and the soft marshmallow-like rice cakes make this a favorite of many families especially during colder weather. Using only three ingredients and a couple simple techniques, you can easily make this classic Japanese dessert in your own kitchen.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578833190_maxresdefault.jpg7201280Ice or Ricehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngIce or Rice2020-01-12 12:46:302020-01-12 12:46:30Effortless Sweet Red Bean Soup with Homemade Mochi (Instant Pot)
