So Amazon.ca had a Black Friday deal for the Instant Pot IP-DUO60 7-in-1 multifunction cooker. I bought one of these way back in July on Prime Day. For my new round of soon to be Instant Pot lovers, here are some of my more successful recipes. I live in Calgary, Alberta and there is a small adjustment for altitude with some of my recipes.
Here are some tips.
Read the instructions. The control panel is not that intuitive. But if you read the instructions, you won’t get any surprises.
The steam from the vent is very hot. I would not set the cooker underneath your kitchen cupboards.
It’s a very safe pressure cooker. I’ve tried opening it (by accident) when the float was still up and it wouldn’t let me do it.
Don’t close the lid while sauteing.
If you are slow cooking, you don’t need to completely cover your meat with liquid.
Most recipes on the web don’t adjust for altitude. This might matter in some cases. I’ve found, for example, I need more water for steel cut oats. Also more time.
I eat steel cut oats for breakfast every morning. Once a week, I whip up a large batch and store it in the fridge. I like mine creamy/chunky and definitely not dry.
Steel cut oats
1 1/3 cups oats 2 1/3 cups oats
2.5 cups water 7.5 cups water (1775 ml)
Manual low pressure for 10 minutes, natural release 12 minutes then vent
I whipped up some wild rice pilaf this past Thanksgiving. Last year it took me over an hour on the stovetop. Of constant watching and stirring.
Cut chicken into 1 inch pieces. Put into a bowl and add ginger, garlic, red chili powder, turmeric, tandoori powder and salt. Mix well and let sit in the refrigerator for 30 minutes, or overnight.
Before cooking, take out the chicken and let it stand for 10 minutes to come to room temperature. In the Instant Pot, turn on saute and melt 2 tbs of the ghee. Add the crispy fried onions and the chicken. Saute until the chicken is golden brown, just a few minutes. Add one cup of warm water.
Turn off the saute and pressure cook manually on low for 10 minutes.
Natural pressure release for 5 minutes, then open vent.
Meanwhile, heat the remaining butter in a skillet over medium high heat. Add the raisins and the blanched almonds and saute for 1 minute, then set aside.
When the float has dropped on the Instant Pot, open the lid and add one cup of cream to the chicken, then Worchestershire sauce, sugar, cardamom and nutmeg. Stir.
Stir in the reserved raisins and almonds. Serve.
Serve with basmati rice. Done in the rice cooker, of course.
I took hubby out for a late birthday dinner at the end of September. I was looking forward to visiting Deane House again. The last time would have been many years ago. How fortunate that the restaurant had only just opened a few days prior to our visit. We stopped by for lunch.
We were seated in the former patio area that is now enclosed. The decor is sort of a modern-rustic-country charm. Comfortable seating with a touch of country. The staff were new and they were still greasing the wheels. The food was fantastic. The service had some hiccups, but could be forgiven seeing that they were only open a few days.
Their menu is local/regional inspired cuisine. I enjoyed my grilled albacore tuna. It was nicely seared on the outside and the beet dashi complimented it nicely. The pear frangipane tart was divine with the notes of sweetness cut with the sharpness of the ginger. The coolness of the ice cream finished off the bite nicely. I had a bite of hubby’s chocolate pate. It was super rich, without being drowned in sweetness.
The service was quite prompt and attentive to start, but towards the end of the meal, the lunch rush got busier and the our server was nowhere to be found. They also have a limited non alcoholic beverage selection which I hope they will improve upon. Grizzly Paw soda from Canmore would make a great addition.
I’m looking for something a little different for my Christmas cookie exchange this year. I decided on matcha thumbprints with red bean paste. These cookies are the colours of the season, red and green. I love the asian influence; green tea and red bean paste. The original recipe ended up too dry, so I added egg white and water. I took out some of the sugar as the matcha was sweetened. It seemed affordable at $18 a bag, as the pure fetched $30 for a Chinese teacup sized amount. These turned out surprisingly well. For the cookie exchange, I will probably omit the red bean paste it it makes it a little messy to store.
Post has been rewritten in a recipe friendly format. Originally posted on November 10, 2013.
I was up on Mount Norquay to try their via ferrata a month ago. A via ferrata is a hike, but a harness is used and clipped to a cable on steeper sections. Ladders are used for the vertical sections and it has elements of rock climbing. Also a very narrow suspension bridge. What fun!
We were looking for lunch after our experience and decided to try the Cliffhouse Bistro before we went back down the chairlift. This is a restaurant with a view. It offers the same menu as their day lodge cafe. It wasn’t super busy, but it’s obvious that it also attracts tourists just for the view. It’s located at the top of the chairlift on Mount Norquay.
We started with the butternut and feta dip. I found that it was quite salty, but that’s kind of what a need for a hike in the mountains. Hubby had the prime rib sandwich with a side of beet chips. He loved the beet chips and the sandwich was also tasty. I enjoyed the Cobb salad with grilled pork belly. Mmm… pork belly.
I thought that the lunch was fairly elegant for being up on a mountain. The service was good and the views are even better. The cafe is open seasonally, so check before you go.