After Christmas dinner was done, the remains of an 18 lb turkey were begging for some inspiration. Being a little lazy and needing a meal that could cope with frozen leftovers, turkey congee seemed like a suitable choice. I sort of defrosted the turkey carcass in the oven (at the same time roasting it) and it turned out beautifully.
Prior to roasting the turkey, I dried brined it for a few days and threw some kosher salt, black pepper and lemons into the cavity. I didn’t have to season the congee much after it was done cooking, as all the wonderful flavours from inside the carcass and the umami from roasting the bones did the job.
It seems to be, like all congee that I’ve made in the Instant Pot, a little thick. To make it less thick, add some hot water prior to serving or cold water before reheating in the microwave or on the stovetop.
My toddlers were begging for seconds. I knew then, it was a winner!
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.