Ingredients

375 grams All Purpose Flour (3 cups)
2 grams Dry Active Yeast 1/2 tsp
6 grams Sea Salt (1.5 tsp)
350 ml Yogurt Whey (or fresh water) (1.5 cups)

Instructions

Warm whey (or water) to 100˚ F).
In large mixing bowl, whisk together flour, yeast and salt. Add warmed Whey (or water) and mix together until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
Place dough in Instant Pot and push the Yogurt button and adjust until display reads 24:00 and “Less.” Use the – button and adjust down to 3 hours. Place cover on Instant Pot.
When Instant Pot beeps, place a Cast Iron Dutch Oven into your oven and turn oven on to 500 degrees.Remove dough from Instant Pot and place onto a floured surface. Sprinkle a little flour on to top of dough and form into a ball.
Cover with a tea towel and bench rest 30 minutes. (That means leave on the counter undisturbed.)
Place the dough into the heated Dutch oven and spritz with a little water. Place on lid and close oven door. Turn temperature to 450 degrees and bake for 25 minutes..
After 25 minutes is up, remove lid and bake for an additional 10-20 minutes. Use a foil tent if the bread over browns. At the 10 minute mark, test the internal temperature of the bread to see if it reaches 200+. When the temperature reaches 200, the bread is done.
Remove Bread from Dutch Oven and place on cooling rack. Allow to cool before cutting Bread

Ingredients

• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 2 lb. chicken, diced (I use a mix of breast and thighs)
• 1 tsp salt
• ¼ tsp pepper
• 2 tbsp sweet paprika
• 2 bay leaves
• 1½ cup chicken stock
• 1 cup milk (use half and half or heavy cream for a richer sauce)
• 8 oz sour cream
• 5 tablespoons corn starch
• juice of 1 lemon

Method

Dice the onion and mince garlic.

Pour 3 tablespoons of olive oil in the inner pot. Using the sauté function on your Instant Pot, add the onion and sauté for a few minutes until soft but not brown. Add the garlic and sauté for about a minute, stirring to prevent the garlic from burning. Add the chicken to the onions and garlic. Cook for a few minutes until the chicken sears on all sides.

Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the chicken is coated with the seasoning.

Add the bay leaves and the chicken stock. Close and lock the lid, set the steam release to “SEALING” position. Press “MANUAL” and adjust the time to 5 minutes.

After the cycle is finished, wait for 10 minutes before releasing the pressure manually.

Press the sauté button. Mix the cornstarch in the milk and add to the pot. Add the sour cream and stir to mix. Bring the sauce to a boil and cook until it is thickened.

Just before serving, squeeze in the juice of 1 lemon.

Serve with mashed potatoes or wide egg noodles.

Ingredients

• 3 pounds beef stew meat
• 1¾ cups dry red wine
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 tablespoons parsley
• 2 bay leaves
• 1 teaspoon dried thyme
• ¼ teaspoon pepper
• 8 bacon strips, chopped
• 1 pound whole fresh mushrooms, quartered
• 24 pearl onions, peeled (about 2 cups. I use one bag of frozen pearl onions. Thaw them overnight and make sure they are very dry before sautéing them.)
• 2 garlic cloves, minced
• ⅓ cup all-purpose flour
• 1 teaspoon salt

Method

Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate for at least an hour but preferably overnight.

Select sauté setting on the Instant Pot. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker.

Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer.

Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.

Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer’s instructions.

Select saute setting and adjust for high heat; bring liquid to a boil. Cook 15-20 minutes or until sauce reaches desired thickness. Remove bay leaf. If desired, serve stew with noodles.

Serve with mashed potatoes or wide egg noodles.

Ingredients

• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 small yellow onion diced
• 4 cups diced tomatoes in juice
• 1 tbsp chipotle peppers in adobo pureed
• ½ cup water
• 1 cup jasmine rice uncooked (regular long grain rice or basmati rice can also be used)
• ½ lime, juiced
• 2 tsp sale
• ½ tsp pepper
• 2 tbsp butter
• 1 can black beans drained & rinsed

Method

Combine chicken, onion, tomatoes with juice, peppers, water, lime juice, rice, salt, pepper and butter in the Instant Pot.

Cook under pressure for 6 minutes, following with quick depressurization.

Once depressurized, open and add black beans. Stir to combine, season with additional salt & pepper, to taste.

Serve with a garnish of shredded cheese, chopped cilantro, sour cream and guacamole!