Sous Vide Creme Brulee

This sous vide crème brûlée is creamy and rich, just as crème brûlée should be, with a crispy golden sugar topping. If you have a sous vide machine, it’s so much easier than baking in a water bath in the oven. 

We discovered crème brûlée, as many people do, in the restaurants of Paris. It became a favorite, the dessert my husband always ordered, if it was on the menu. When we moved on from La Belle France, I had to learn to make it myself. Weren’t nobody serving it in the beautiful backwater that was the little oilfield town of Macaé, Brazil! 

The first time I posted a crème brûlée recipe on my blog, in fact, was for my mother’s birthday back in 2011, the first month of food blogging. My most recent crème brûlée recipe was made with persimmons but you could use your favorite fruit. 

In a word, we LOVE crème brûlée!

Back in the day, I used the broil setting in the oven to caramelize the sugar topping or a spoon heated to scorching over the gas burner but I’ve had a kitchen torch for years and years, just to make this favorite family dessert. My only objection to making creme brûlée is the struggle when I try to remove the baking pan from the oven half filled with water. I tend to slosh. 

Using the sous vide machine and canning jars solves that problem. Unfortunately, it creates another one. Keeping the jars under water. Still, with a couple of weights, sous vide is much easier! I hope you’ll give it a try. 

Sous Vide Creme Brûlée

If you don’t have a vanilla bean, you can substitute 1 teaspoon of vanilla paste or 2 teaspoons vanilla extract. In the case of the latter two, skip the simmering, cooling milk step and just add them to the cold milk. This recipe is adapted from one on The Seaside Baker.

Ingredients

For the custard:

2 1/2 cups or 592g heavy whipping cream

1 vanilla bean pod, split and scraped

6 large egg yolks (98g)

1/2 cup or 100g sugar

tiny pinch salt

To serve:

8 teaspoons sugar

Kitchen torch

Method

Set your sous vide precision cooker to heat the water to 176°F or 80°C.

Wash and dry six 4 oz canning jars with lids. Any shape will do for the custard, but I like using the short, squat ones to give more surface area to caramelize sugar on when the custard has set. 

On medium heat, warm cream, vanilla pod and seeds and bring to a boil. Remove from heat, cover, and let rest for 15 minutes.

In a large bowl, whisk egg yolks, sugar and pinch of salt together until the sugar has dissolved and the mixture no longer feels gritty between your fingertips. It will thicken a little, which is good. 

Remove the vanilla bean pod from the cooled cream.

Add the cream a little at a time to the egg yolk mixture, whisking continually. 

Divide the custard between the six clean jars.

Tighten the lids until they are just closed in order to allow the jars to release air bubbles while cooking. This is called "fingertip tightness," the variable of "closed-ness" achieved by using only your fingertips to screw on the lids. If they start emitting bubbles right when you put them underwater, tighten just a little bit more. 

Carefully place jars in the preheated sous vide container. Since they have air in the headroom of the jar, they’ll want to tip and float. Place weights on top to keep them submerged and straight. I used bricks. 

Cook for 1 hour. My apologies for no photos of this part. Jars in a plastic container, underwater with bricks on top do not photograph well. 

Once done, remove the canning jars from the water and leave to cool on a wire rack for 30 minutes. Don’t tip the water on top off as this helps keep the seal. 

After cooling, place the jars in a refrigerator for at least 1 hour or up to 2 days.

About 30 minutes before serving, remove them from your refrigerator so they can warm up a bit. 

Just before serving remove the lids and sprinkle about a teaspoon of sugar onto the custard.

Torch the sugar until it has caramelized and serve immediately. 

Enjoy!

It's Multicooker Monday so that means my blogger friends are sharing recipes using their various small cooking devices. Many thanks to our leader Sue of Palatable Pastime and this week's behind the scenes worker bee, Wendy of  Day in the Life on the Farm. Check out the other recipe links below. 

• 15 Bean Soup (Instant Pot) by Palatable Pastime
• Air Fryer Chicken Nuggets with Two Dipping Sauces by Karen's Kitchen Stories
• Air Fryer Sweet Potato Chips by Sneha's Recipe
• Crockpot Dressing by Veggies First Then Dessert
• Instant Pot Bolognese from Making Miracles
• Instant Pot Navy Bean and Smoked Turkey Soup by A Day in the Life on the Farm
• Sous Vide Crème Brûlée from Food Lust People Love

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

Pin this Sous Vide Crème Brûlée!

 .

Slow Cooker Shiitake Congee

Slow cooker shiitake congee is a warming bowl of comfort, made with lots of savory, flavorful mushrooms and your favorite rice. Top it with your favorite add ons.

One of my favorite breakfast buffet dishes when we lived in southeast Asia was the big pot of congee or rice porridge with lots of toppings from crunchy little dried fish and sliced chili peppers to crispy shallots and sambal. Such a bowl of comfort! 

It’s super easy to make in a slow cooker as well. Simply slice up your mushrooms, throw everything in together and walk away. You can eat it plain or dress it up with toppings. 

Slow Cooker Shiitake Congee

I’m publishing this recipe – looooong overdue – with permission from my lovely friend, author Kathy Hester. It’s from her wonderful revised and updated cookbook, The Vegan Slow Cooker. <affiliate link Like all of Kathy’s great cookbooks, the instructions are clear and helpful adaptations are included. Everything I’ve made from ALL of Kathy’s cookbooks has been excellent! Highly recommend. This recipe makes 4-6 servings.

Ingredients

For the congee:

8 cups or 1880ml water or broth (IMHO: Broth adds more flavor.)

4 cups or 280g thinly sliced fresh shiitake mushrooms

4 cups or 280g thinly sliced button, baby bella, shiitake mushrooms or combination

1 cup or 185g rice (I used long grain. Kathy’s recipe says brown rice. Use your favorite rice.)

3 tablespoons or 24g grated ginger

Optional suggestions for serving:

Soy sauce

Scallions

Cilantro

Chopped chili peppers

Extra grated ginger

Leftover cooked veggies

Tofu cubes

Method

If you are pressed for time in the morning, you can prepare the mushrooms and ginger the night before and keep them in the refrigerator overnight. 

Otherwise, cut the hard stem ends off of the mushrooms then use a sharp knife to cut them into thin slices. If desired, set a few slices aside for topping. 

Then grate your ginger. 

Add them both to your slow cooker, along with the rice and the liquid of your choice, either broth or water. Normally I would use chicken broth but in deference to Kathy’s vegan recipe, I used a rich vegetarian stock. 

Cook on low for 7 to 9 hours. When time is up, give the pot a good stir. 

Kathy suggests (be still my heart that LOVES congee in a buffet!) to place your chosen toppings on the table and let everyone add what they like best. 

In our house, sliced chili peppers are an absolute necessity but we also enjoyed the suggested tofu cubes and scallions aka green onion tops. 

You do you but do make this comfort dish. You won’t regret it. And check out Kathy’s blog Healthy Slow Cooking (and her other books.) You won't regret that either. We are not a vegan family but we always love her creative and delicious recipes. 

Enjoy!

It's Multicooker Monday! Check out all the other Multicooker recipes my friends are sharing this month! Many thanks to Sue of Palatable Pastime, our group leader. 

• Air Fryer Pork and Vegetable Egg Rolls from Karen's Kitchen Stories
• Air Fryer Roasted Broccoli from A Day in the Life on the Farm
• Instant Pot Swedish Meatballs from Making Miracles
• Kerala Beef Olarthiyathu- Pressure Cooker from Sneha’s Recipe
• Slow Cooker Shiitake Congee from Food Lust People Love
• Slow Cooker Spaghetti Sauce from Palatable Pastime
• Southern Pimento Cheese Crockpot Potato Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Toaster Oven Turkey Schmaltz Cornbread from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Pin this Slow Cooker Shiitake Congee! 

 .

Chicken Chickpea Masala (Instant Pot)

This chicken chickpea masala is so easy and so quick, you’ll want to make it frequently. Serve it with rice or with naan bread to scoop up the rich, spicy, creamy sauce.

Ever since I was forced to cook on top my washing machine in the laundry room during the kitchen renovation, my Instant Pot has been my best friend. Even with a beautiful new stove and my upgraded cooking space, it still makes a regular appearance for stews, curries or quick pasta dishes. 

I’m looking forward to cooler weather and more of those on the menu!

Chicken Chickpea Masala (Instant Pot)

This recipe was inspired by a chicken chickpea spinach masala shared on Serious Eats. Don’t be discouraged by the long list of ingredients. This dish comes together quickly with boneless chicken breasts which take very little time to cook and serves four.

Ingredients 

1 medium onion
4 cloves garlic
1 tablespoon fresh ginger
1 tablespoon ground cumin
2 teaspoons sinduriya powder (achiote)
1 1/2 teaspoons ground fennel
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 large boneless skinless chicken breasts (weight 1 lb or 450g after defatting)
2 tablespoons ghee (clarified butter)
1 (10 oz or 283g ) can tomatoes with chiles (like Ro-Tel, store brand is fine)
2 tablespoons tomato paste
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro leaves
1 (15 oz or 425g) can chickpeas, drained and rinsed
1/2 cup or 120ml chicken stock
3/4 cup or 180ml coconut cream
Fine sea salt to taste

To serve: cooked rice or naan bread

Method
Peel and finely chop your onions, garlic and ginger and measure all the spices out into a bowl. 

Heat ghee in an Instant Pot on high sauté. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. 

Add in the spices, diced tomatoes and tomato paste and cook for a few minutes, stirring frequently. 

Cut chicken into bite-sized pieces then add them to the Instant Pot, along with the chickpeas. 

Add half of the cilantro (reserving the other half for garnish) and the chicken stock. Stir to combine.

Set the Instant Pot to cook for 6 minutes.

When the 6 minutes are up, allow the Instant Pot to depressure naturally for 12 minutes then release the steam carefully by covering it with a towel and opening the vent slowly. Remove the lid from the Instant Pot and turn it to low sauté.

Add in the coconut cream and then the lime juice. Stir well and simmer, stirring frequently, until sauce thickens. 

Season to taste with salt, if needed. Garnish with remaining cilantro leaves.

Serve hot with rice or naan bread.

Enjoy!

Today is Multicooker Monday! Make sure to check out all the other recipes my friends have made in their small appliances to share today. Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Air Fryer Roasted Red Pumpkin Bharta - Khaddu Ka Bharta from Sneha’s Recipe
• Chicken Chickpea Masala - Instant Pot from Food Lust People Love
• Instant Pot Pork Loin Roast with Orange Apple Chutney from A Day in the Life on the Farm
• Instant Pot Ragu from Making Miracles
• Slow Cooker Beef Oxtails from Palatable Pastime
• Thai Red Curry Baby Back Ribs (Instant Pot) from Karen's Kitchen Stories
• Toaster Oven Baked Eggs from Veggies First Then Dessert
• Toaster Oven Corn Bread from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Pin this Chicken Chickpea Masala!

.

Cheesy Chicken Chili (Instant Pot)

This Cheesy Chicken Chili is creamy spicy comfort food that no one can resist. Even better, it’s made in an Instant Pot so you will be serving it up in less than 30 minutes.



Years ago, before my mom retired, one of her co-workers, a lovely lady named Esther, shared a recipe she and her husband loved. Of course, my mom forwarded it on to me. It was called white chili, I suppose to differentiate it from typical Texas chili which is red.

This dish is different from typical Texas chili in at least two other ways: It has beans in it and chicken instead of beef. Texas chili does not have beans! If you’d like to hear a funny story at my expense, check out my Texas chili post.

Esther’s recipe also called for two cups of cream and eight ounces of sour cream but I like to make it with cream cheese, also adding tomatoes, green pepper and corn. It occurs to me that Esther probably wouldn’t recognize my version but that’s okay. It’s delicious and my name is way more descriptive. I am grateful for the inspiration!

Cheesy Chicken Chili (Instant Pot)

A word about the bell pepper/capiscum. If I’m honest, I must confess that I am not a fan of green peppers. I do like the background flavor they add when well cooked at the beginning of a dish, like with gumbo or étouffée but I always make a point to chop them finely so I don’t get a big bite of bell pepper. If you are a fan, do chop yours bigger. They add color to the dish.

Ingredients
2 lbs or 900g boneless skinless chicken breasts
1/2 teaspoon salt
freshly ground black pepper
1/2 teaspoon cayenne
1 yellow onion, diced
1 green bell pepper/capsicum, chopped finely
2 tablespoon olive oil
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoon chili powder
1 can (15.5oz or 439g) white beans, drained and rinsed
1 can (15.5oz or 439g) chickpeas, drained and rinsed
1 can (15oz or 425g) can whole kernel corn, drained
1 can (10 oz or 283g) diced tomatoes with peppers (like Ro-Tel)
1 1/2 cups or 355ml chicken broth
8 oz or 225g cream cheese, at room temperature
2 tablespoons cornstarch
Salt to taste, if necessary

Topping ideas:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
fried tortilla strips
shredded Monterey Jack, cheddar or Mexican queso fresco

Method
Cut the trimmed of excess fat chicken breasts into large chunks. Season them with a light sprinkle of salt, black pepper and ground cayenne.

Use your Instant Pot’s sauté function on low to sweat the onion and bell pepper in the olive oil for a few minutes, until they are translucent and softened. Add in the minced garlic and give it a quick stir.

 Turn the Instant Pot off.

Add the chicken to the pot.

Top it with the cumin, chili powder, beans, chick peas, tomatoes (with juice), corn and chicken broth. Do not stir. We want to make sure the chicken stays covered.

Pressure cook for 15 minutes. Leave to pressure release naturally for 15 minutes, then vent and remove the lid.

Use tongs to fish out the chicken breast pieces and put them on a plate. Shred the chicken with a couple of forks.

Make a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water in a measuring cup, stirring until the cornstarch is completely dissolved.

Cut the cream cheese into chunks and add them to the Instant Pot along with the cornstarch slurry.

Stir well. Sauté on low for a few minutes or until the cream cheese is melted and the chili thickens a bit. Return chicken to the Instant Pot. Add salt as needed to taste.

Stir well and serve with desired toppings.

Enjoy!

It's Multicooker Monday and our host is Sue from Palatable Pastime. Check out all the great recipes we are sharing that can be made with your small appliances.

• Crockpot Lo Mein from Veggies First Then Dessert
• Cheesy Chicken Chili - Instant Pot from Food Lust People Love
• Instant Pot Pasta and Cheese with Cauliflower from Karen's Kitchen Stories
• Instant Pot Minestrone Soup from Making Miracles
• Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
• Slow Cooker Lechon Asado from Palatable Pastime
• Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
• Zucchini Chips from A Day in the Life on the Farm

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Pin this Cheesy Chicken Chili! 

.

Beef and Smoked Sausage Goulash (Instant Pot)

This flavorful beef and smoked sausage goulash is made in an Instant Pot, first up is the wonderfully rich meaty tomato sauce and then the (uncooked!) pasta is added. No fuss, no trouble, very delicious!

Growing up, goulash was one of my favorite meals.  Just a simple Bolognese sauce made with ground beef, mixed up with elbow macaroni. Kind of like Hamburger Helper but cooked from scratch. It was the perfect one-bowl kid food.

I’m not sure how this dish, so different from traditional Hungarian goulash got called by the same name, but speculation online is that they have beef and paprika in common and this version is properly called American goulash. I honestly don’t remember paprika in my mom’s dish though. All I know is that I loved it.

During our kitchen renovation a couple of months back, I was prepping and cooking in the laundry room on top of the dryer and washing machine, with a single hot plate, a slow cooker, an Instant Pot and a rice cooker. Meals got very creative in that small space!

From an appliance that I barely touched for the first four years that I owned it, my Instant Pot became my new best friend.

Beef and Smoked Sausage Goulash Instant Pot

If your family members don’t eat spicy foods, by all means substitute canned, diced tomatoes for the Ro-Tel, which comes in mild, original and hot. In any case, you can also use the store-brand equivalent. What I actually used this time, one of each:

Ingredients
For the sauce:
14 oz or 397g smoked sausage (Our favorite is Holmes Smokehouse with jalapeño)
1 medium onion, chopped finely
3 cloves garlic
2 tablespoons olive oil
2 1/2 lbs or 1134g ground beef
2 cans (10 oz or 238g each) Ro-Tel diced tomatoes or store brand equivalent
1 can (6 oz or 170g) tomato paste
3 tablespoons dried Italian herbs
2 bay leaves
8 oz or 225g mushrooms

For adding the pasta:
1 beef stock cube
1 teaspoon salt
1 teaspoon baking soda
1 lb or 450g mini penne or elbow noodles

Optional for serving:
Parmesan cheese, grated
Crushed red pepper
Fresh parsley

Method
Cut your smoked sausage into half moon slices. Peel and chop your onion finely and mince the cloves of garlic.

Set your Instant Pot on sauté and add the olive oil to the pot along with the sausage. Cook the sausage, stirring frequently so it doesn’t stick, until it’s well browned.

Add in the chopped onion and minced garlic and give the whole thing a good stir.

Sauté for a few minutes or until the onion and garlic are soft and translucent. Use a slotted spoon to remove them to a bowl and set aside.

Add the ground beef to the Instant Pot.

Sauté until the meat is cooked through and well browned, breaking it into crumbles as it cooks. Ideally, it will even be crunchy in places. Drain the cooked beef and discard the grease created as the beef and sausage cooked.

Trim any hard ends off of the mushroom stems and slice the rest. Add them to the Instant Pot along with the sausage, onions and garlic, Ro-Tel, tomato paste, Italian herbs and bay leaves.

Use the Ro-Tel can to measure and add 1 1/2 cans of water to the pot. Give it all a good stir.

Put the lid on the Instant Pot and set it for 30 minutes on normal. When it finishes cooking, safely release the steam by putting a folded dish towel over it and releasing slowly.

Crumble in the beef stock cube and add 2 cups or 480ml water to the pot. Stir well until the stock cube is dissolved. Add in the salt and baking soda. Finally, add the pasta to the pot and stir very well, making sure the pasta is well covered by the liquid.

Put the lid back on and set the Instant Pot for 4 minutes. Once it’s done, put your dishcloth over the vent again and do a quick release. Stir well and remove the bay leaves before serving.

Top with grated Parmesan and parsley, if desired. We also love a sprinkle of crushed red pepper.

Enjoy!

It's MultiCooker Monday so I'm joining my fellow bloggers in sharing recipes made with our favorite small appliances like Instant Pots, air fryers, pressure cookers, slow cookers and even toaster ovens! Many thanks to our organizer and host, Sue of Palatable Pastime.

• Beef and Smoked Sausage Goulash from Food Lust People Love
• Instant Pot Ground Beef and Pasta from Making Miracles
• Black Eyed Pea Hummus from Karen's Kitchen Stories
• Sweet Potato Fries using the Breville Smart Oven (air fryer) from A Day in the Life on the Farm
• Crockpot Veggie Fajitas from Veggies First Then Dessert
• Spinach & Masoor Dal - Pressure Cooker from Sneha's Recipe
• Saucy Taco Chicken Wings from Palatable Pastime
• Toaster Oven No-Knead Rolls from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Pin this Beef and Smoked Sausage Goulash!

.

Java Dry Rub Sous Vide Pork Roast

This Java Dry Rub Sous Vide Pork Roast is made with a Boston butt roast, covered in a savory spice blend. It’s cooked with a sous vide precision cooker for 18 hours, then finished off in a hot oven, which keeps it tender and juicy. Start this recipe one day ahead of serving time. Yes, it’s a long time but most of it is hands-off. Set the sous vide and go about your life.

I know I’m a little weird but I think the sous vide machine humming away in a corner is a happy sound because it means another perfectly cooked whatever is in our future. When my son-in-law gave me the sous vide precision cooker for Christmas several years ago, I had no idea how much fun I’d have experimenting and playing with it.

One thing that amuses me about the sous vide process is that if you are cooking a large piece of meat, you have to plan and cook several meals in the interim. So different from my usual "choose meat - season meat - cook meat - serve meat right now" method of meal planning. I enjoy the planning as much as the process: which cut to choose, how to season it, then figuring out the optimum time and temperature.

Java Dry Rub Sous Vide Pork Roast

Total time for this recipe is 19 hours, 18 in the precision cooker and then 1 hour in a hot oven to brown the outside. In order to simplify this recipe, I have published dry rub ingredients and how-to on another page. Click here for those instructions.

Ingredients
1 boneless Boston butt roast (about 6-7 lbs or 2.7-3.2kg)
3 tablespoons java dry rub, divided
Time!
Optional for roasting: add potatoes and carrots for a full meal!

Method
Make the java dry rub. (See note above.)

Thoroughly massage 2 tablespoons of the rub into your pork roast.

Tuck it into a large leak-proof bag. Slowly lower the bag into a bucket or sink filled with water to vacuum pack the roast and remove all the air from inside the bag. Seal tightly.

Set your precision cooker to 145°F or 63°C – this temperature and time will create a sliceable tender pork roast.

When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. Leave to sous vide for 18 hours.

When the time is up, if you aren’t planning to roast the pork immediately, you can refrigerate it, still in the vacuum bag until you are ready. If the roast is completely chilled, keep in mind that it will need extra time in the oven to get up to serving temperature again.

To finish the roast in the oven: Adjust the oven rack to lower-middle position and preheat oven to 400°F or 200°C. Remove pork from sous vide bag and carefully blot dry with paper towels.

Rub reserved spice mixture into the surface of the pork. Place pork in a large iron skillet or roasting pan and place it in the preheated oven. If you’d like to turn this into a full roast dinner, add some peeled potato and carrot chunks that have been tossed in some oil or duck fat. Roast about 1 hour.

Remove the roast from the oven and leave to rest for about 10 minutes before carving.

I promise, it melts in your mouth! Any drippings can be used to make gravy.

Enjoy!

It’s MultiCooker Monday again! Many thanks to Sue of Palatable Pastime and Wendy of A Day in the Life on the Farm for their behind the scenes work. Check out all of the great recipes my friends are sharing, using their various small appliances.

• Carrot Halwa from A Day in the Life on the Farm 
• Crispy Air Fried Cod Fillets from Karen's Kitchen Stories 
• Homemade Chicken Stock (Crockpot) from Sid's Sea Palm Cooking 
• Instant Pot Lasagna Soup from Making Miracles 
• Java Dry Rub Sous Vide Pork Roast from Food Lust People Love 
• Lauki Bahar - Pressure Cooker from Sneha's Recipe 
• Punjabi Goat Curry (Instant Pot) from Palatable Pastime

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Pin this Java Dry Rub Sous Vide Pork Roast!

 .

Easy Beef Stroganoff Pasta - Instant Pot

This easy beef stroganoff pasta is a tasty one-pot meal, beefy and creamy with lots of mushrooms. It’s cooked in an Instant Pot so it’s on the table quickly without even firing up your stove.

I was craving beef stroganoff during my kitchen renovation so initially I planned to cook it on my one little electric burner in the laundry room, like many of our meals. Then it occurred to me that perhaps I could boil pasta in the Instant Pot. After all, one can use it to cook rice. Why not pasta?

I found various instructional posts online, especially one on Tidbits for Tasty Living. The challenge was on! I have to tell you, we could not have been more pleased with how it turned out.

Easy Beef Stroganoff Pasta

Since the pasta is going to be cooked in the Instant Pot, if you don’t have bowties, make sure to choose another small wide variety. Long thin noodles are not recommended in case they work their way out of the float valve. Feel free to substitute your favorite mushrooms or whichever ones you have on hand for the baby Portobellos.

Ingredients
4 lbs or 1820g lean beef, cut into thin pieces
2 tablespoons white vinegar
2 teaspoons salt
1 tablespoon Ajinomoto (MSG)- optional
1/3 cup or 41g flour
2 tablespoons or 30g butter
2 tablespoons olive oil
2 tablespoons beef drippings (or sub more olive oil)
3 medium onions
200g or 7 oz baby Portabella mushrooms
1 cup or 240ml dry white wine
4 cups or 946ml beef stock
1 lb or 450g small dried bowtie pasta or other small pasta
2 cups or 490g sour cream
1 tablespoon fresh lemon juice
Sea salt
Black pepper

Optional to garnish:
Parsley

Method
Sprinkle the beef with the white vinegar, salt and the Ajinomoto, if using. This helps to tenderize the meat. Refrigerate the beef for at least an hour but you can even do this step the night before.

When you are ready to cook the beef, drain any liquid that has collected and toss the pieces with the flour in a large bowl.

With the Instant pot on low sauté, melt the butter, adding a couple of tablespoons of olive oil to the skillet. While the butter is melting, chop your onions.

Sauté the onions for about five minutes or until they are softened and translucent. Remove them from the Instant Pot and put them in a bowl that is large enough to hold the meat after you’ve browned it as well.

Turn the sauté function up to high and brown the meat a handful or two at a time, adding a little more olive oil if necessary. As the beef browns, remove the browned pieces to a bowl and add more to the Instant Pot, until all the beef is browned and in the bowl.

Meanwhile, trim any hard stem ends off of the mushrooms and slice them.

Turn the sauté function to low once more and add the white wine to the pot and gently loosen any browned bits on the Instant Pot pan. Cook on the low heat until the wine is almost completely reduced.

Add the meat back in with the onions and set your Instant Pot to pressure cook for 20 minutes.

When the time is up, turn it off but leave it to depressurize naturally.

Add in the beef stock, pasta and sliced mushrooms. Stir well.

Cook for 5 minutes on high and release the steam manually when done. When releasing the pressure, cover the release valve with a kitchen towel and pulse it a few times to release the pressure a little at a time until fully releasing.

Stir in the sour cream and lemon juice. Check for salt, adding more if necessary, along with a generous amount of freshly ground black pepper to taste.

Garnish with a little parsley, if desired. Enjoy!

It's Multicooker Monday again, friends! Check out all the great recipes we are sharing using various small appliances. Many thanks to the group creator and host, Sue of Palatable Pastime. 

• Instant Pot Corned Beef with a BBQ Whiskey Glaze from A Day in the Life on the Farm
• Instant Pot Beef Tacos from Palatable Pastime
• Easy Beef Stroganoff Pasta (Instant Pot) from Food Lust People Love
• Instant Pot Creamy Broccoli Mac N Cheese from Making Miracles
• Badshahi Chicken Legs - Air Fryer from Sneha's Recipe
• Slow Cooker Chicken Marbella from Karen's KItchen Stories

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Pin this Easy Beef Stroganoff Pasta! 

 .