IP Cinnamon Red Hot Apple Sauce

 

Ingredients:

6 large apples

1 tbsp Vanilla extract

2.5 ounce box Red Hots candies ( I bought a 5.5 ounce box and used half)

1/4 cup Brown Sugar

1/2 cup apple juice

Directions:

Peel and core the apples. Slice the apples into 6 slices.

Add the apples, vanilla extract, red hot candies, brown sugar, and water to the liner of the Instant Pot.

Set the pressure to high and set a timer for 15 minutes. Let it naturally release for 20 minutes then quick release if needed.

When the pressure has been released, remove the lid and use an immersion blender to blend until smooth.

Set the Instant Pot to sauté and bring the easy Instant Pot apple butter to a simmer. Then turn off the Instant Pot and let the apple butter cool. Sauté again if needed to thicken your apple butter in an Instant Pot.

Let it cool. Store in the fridge or in the freezer

I came upon this idea in a strange way. I joined a pie group on FB. I suck at making crust and Gabe loves apple pie. Figured I would get some hints on how to make a good crust. Will let you know if it happens😉

Someone posted that she adds red hots to her apple pie. Now, that sounded pretty good to me but Gabe said no way, he wants a traditional pie.

Reading the comments, someone mentioned about Red Hots apple sauce- now that's something I would really like. I had few apples hanging out in the bin. I knew they wouldn't be good crisp but fine for the applesauce. Worked out great!

I also adapted the amount of the ingredients to suit my taste. The original recipe called for 15 plus ounces of the red hots. That's A LOT of candy! I subbed apple juice for water they listed and cut the brown sugar to 1/4 cup, they wanted to add 1/2 cup. Next time I'll add less brown sugar.

If you don't have a instant pot you can also make this in a slow cooker. 

Will make this again but next time add a little less candy.

IP Kung Pao Chicken

 

Ingredients:

1 tablespoon sesame oil

3 large cloves garlic- minced

2 tablespoons grated peeled ginger ( I used ginger from a tube)

1/2 teaspoon red pepper flakes

1/3 cup low sodium soy sauce

1/2 c chicken broth

1 tablespoon seasoned rice vinegar

2 teaspoons sugar

2 to 3 boneless Chicken breast- cut into bite size pieces

3 tablespoons cornstarch

3 tablespoon cold water

1 cup sliced carrots

1 1/2 cup snow peas

scallions to taste

1/2 cup dry roasted peanuts

Serve on rice or noodles

Directions:,

Select Browning/saute and add sesame oil, garlic and red pepper to the IP. Still fry for 30 seconds- stirring constantly.

Stir in the soy sauce, chicken broth, vinegar and sugar

Add the diced chicken and stir to combine.

Lock lid in place

Select High Pressure and 3 minutes cook time

When the cook time ends turn off the IP. Use quick release. When valve drops carefully remove lid

In a small bowl whisk the cornstarch and cold water until smooth,

Add the cornstarch mixture to the IP

Select simmer and stir until sauce thickens

Stir in carrots and snow peas and simmer for about 5 minutes or until  tender

Stir in some scallions ( green parts cut into slices) and add the peanuts

Serve over rice or noodles

Gabe wants the tiny corn in it next time. Snow peas were hard enough to find- 😒

Collard Greens with Bacon- Instant Pot Recipe

The only thing that did well in my garden this season was  collards. Love this recipe.


Ingredients:

2 tablespoons olive oil
5 slices bacon, cut into 1/2 inch pieces
1 onion, thinly sliced
2 large bunches of collards- remove stem and chop
1 cup chicken broth
1/4 cup apple cider vinegar
2 teaspoons honey
2 teaspoons sweet smoked paprika
1 teaspoon kosher salt
1/2 teaspoons pepper

Directions

Select saute and heat olive oil.

Add bacon and cook until golden and crisp about 7 minutes. Transfer bacon to a paper towel lined dish and set aside.

Add garlic and onion to instant pot( saute setting) until onion is translucent- about 4 minutes.

Add the  collards in bunches, allowing to wilt slightly.

Add the rest of the ingredients.

Secure lid and place on manual with high pressure for 6 minutes.

Allow to naturally release for 5 minutes, then remove the lid.

Sweet Potato and Collard Hash- Instant Pot Recipe

Gabe bought me an Instant Pot. I'm not someone who approaches change or something new with a smile. 

The IP was a positive change in regards to Gabe helping me cook. We have made BBQ  Ribs,  Turkey Stock. Hot Chicken Wings. Everything has been very good so far.

My collard greens from the garden are huge, the weather is quickly warming up and I need to use them before they bolt. This recipe is delicious and know what recipe most of the greens will be going into.

Ingredients:

2 tablespoons olive oil
1 cup finely diced red onion
2 medium sweet potatoes, peeled, small diced
1 bunch collards, stemmed and roughly chopped
1/2 teaspoon smoked sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup chicken stock


Directions:

1- Heat olive oil in the pressure cooker on the saute setting. Add the onion and garlic and cook until almost translucent- about 4 minutes. Add sweet potatoes and cook until golden- about 5 minutes. Add collards in bunches and cook until wilted- about 5 minutes. Add paprika, cayenne, salt and pepper- for one minute.

2- Add chicken broth ( you can use water but I find the broth gives it extra flavor).

3- Cook on Manual  with high pressure for 6 minutes. Use quick release and remove lid.

4-Return the pressure cooker to saute to recrisp the outside of the potatoes and reduce any extra liquid- about 3 minutes.

Note: I know many may not own an pressure cooker. I no longer buy cookbooks and need to keep recipes I find, thus I will be adding more IP recipes when I find a good one. 

Recipe from- Southern Recipes For The Modern 7 in 1 Electric Pressure Cooker