Pickled Beets (Instant Pot)

We were given a 5 gallon bucket of beets from my inlaws.  Now, I love beets...but trying to eat a keto diet at this time, I just decided to go ahead and pickle and can them. 

I used my 6 qt  and 8 qt Instant Pots to make short work of this task.  It took me several batches to get through the whole bucket, but there was no stirring, babysitting the pots on the stove, etc.  It worked out just great!  

Ingredients:

Beets 

10 cups of ACV

1.5 cups sugar

1 cup salt

1/2 cup dried mustard

Directions:

1.  Cook beets until fork tender in the instant pot with 2 cups of water, manual high pressure for 23 minutes.  (Or stovetop in a pot of water or in oven)

2.  Meanwhile, in a heavy pot on stovetop, bring remaining ingredients to a boil.  

3.  Fill jars to within 1/2 inch from top of jar with beets.  Add liquid and release air bubbles.  Place lids and bands.  

4.  Process in steam canner for 30 minutes.

5.  Enjoy!

Yield:  I had a 5-gallon bucket of beets and got 12 quarts and 2 pints. 

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Cheddar Broccoli Soup (Instant Pot)

Today I made the most delicious IP Cheddar Broccoli Soup in my 8 qt Instant Pot.  This recipe can be halved and made in a 6 qt Instant Pot. 

Recipe:
2 T butter
2 cups chopped onions
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
6 cups of chicken broth
10 cups chopped broccoli
3 T cream cheese
3 c cheddar cheese (I used smoked cheddar)
3/4 cups heavy whipping cream
6 strips of bacon (cooked)

Directions:
1.  Turn IP on saute mode.  Place butter in liner.  Once melted add onions, carrots and celery.  Saute for 3-4 minutes until translucent. 
2.  Add chicken broth and broccoli. 
3.  Hit cancel and then hit the manual button, set to high pressure.  Set the time for 1 minute. 
4.  Once the timer goes off, allow it to NPR for 5 minutes then manual pressure release.
5.  Stir in the cream cheese, cheddar cheese, and heavy whipping cream.  Stir until melted. 

Serve with crumbled bacon!!

Serving sizes are 1 cup with the nutritional information below! 

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My List of "Must Have" Instant Pot Accessories!!

I have compiled a list of “must haves” to get the most out of your instant pot.  If you have any questions about any of these items, please just shoot me a message!

Instant Pot 3 Qt (family of 1 or 2):  I have compiled a list of “must haves” to get the most out of your instant pot.  If you have any questions about any of these items, please just shoot me a message!

Instant Pot 3 Qt (family of 1 or 2):  https://amzn.to/2DgziAa

Instant Pot Duo 6 Qt (family of 2-4):  https://amzn.to/2OG2cuS

Instant Pot Duo 8 Qt (family of 4+):  https://amzn.to/2PPVi6s

Flower Bundtlette Pan to Fit 3 qt IP:  https://amzn.to/2prOHnf

Cheese Cake Pan to Fit 6 qt IP:  https://amzn.to/2PTaXSb

Steam Diverter Accessory:  https://amzn.to/2QJlZLc

“How to Instant Pot” (book to teach you all you need to know!):  https://amzn.to/2NVAf58

Extra Stainless 6 qt IP Liner:  https://amzn.to/2DdeLMR

Egg Bite Silicone Molds:  https://amzn.to/2DgBzeI

Stackable Pot-in-Pot Pans - great for lasagna (fits all models): https://amzn.to/2QNhIpX

Replacement Sealing Rings (color coded for sweet/savory):  https://amzn.to/2QMUOPN

Fat Daddio Removable Bottom Pans:  https://amzn.to/2xzYjjN

Silicone Lid for Liner:  https://amzn.to/2PUkkkV

Tempered Glass Lid (Yogurt making, slow cooking): https://amzn.to/2QLuTb2

Stainless Steel Veggie Steamer Basket: https://amzn.to/2MQXXKY

Silicone Veggie Steamer: https://amzn.to/2pn3m3e

Cheesecake/Bundt Pan:  https://amzn.to/2NTmp39

Beer Can Chicken Rack:  https://amzn.to/2PMlHli

Spurtle Wooden Spoons/Spatulas (as seen in group photo):  https://amzn.to/2QIUVMh

Steam Rack:  https://amzn.to/2QMmtjx

Immersion Blender (great for soups and homemade sauces):  https://amzn.to/2DfLtNv

Grifiti Bands to use in place of foil slings:  https://amzn.to/2DenrTi

Genuine Instant Pot Yogurt Cups:  https://amzn.to/2xCVcYb

Yogurt Strainer:  https://amzn.to/2xBAaJE

Egg Steamer Rack (2 pack):  https://amzn.to/2MJd8Gd

Ramekins (individual serving sizes):  https://amzn.to/2QPnnfx

My favorite air fryer:  https://amzn.to/2NZ8Ajy

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Roasted Tomato Sauce (Canned)

INGREDIENTS

• 20 lbs. past tomatoes (I do add in a few other varieties as well for best flavor & consistency)
• 4 c. chopped onions
• 8 med. cloves garlic, chopped
• 2 TB. olive oil
• 1/4 c. balsamic vinegar
• 2 TB. canning salt
• 1-1/2 TB. dried oregano
• 1-1/2 TB. dried basil
• 2 tsp. black pepper
• 1 tsp. crushed red pepper flakes (optional, but we love it)
• Citric acid or bottled lemon juice

INSTRUCTIONS

Heat oven to 425 degrees. Halving all ingredients to work in two batches, divide olive oil, onions, garlic, and dry seasonings between 2 or 3 roasting pans (what you have that will fit in your oven).

Wash tomatoes, remove cores and blossom ends, cut in half and squeeze gently to remove juice and seeds. Place tomatoes, cut side down, on top of ingredients in prepared pans.

Roast for about 40 minutes, turning once, until most of the tomato skins are puffed and browned. Remove from oven.

Scrape roasted vegetables into a large stockpot, set aside and repeat the prep and roasting with remaining half of ingredients.

Using an immersion blender, blend roasted ingredients until smooth (alternately, you can scrape from the roasting pans into a blender in batches and then add to the stockpot). 

Bring smooth sauce to a boil over med-high heat, lower heat and then simmer sauce until it reaches desired consistency, stirring often, about 45 minutes to 1 hour. You can adjust salt or dry seasonings to taste at this point if you wish.

Prepare a steam canner, jars, and lids.

Adding 1/4 tsp. citric acid to pints (1/2 tsp. to quarts) OR 1 TB. lemon bottled juice to pints (2 TB. for quarts), ladle the hot tomato sauce into hot jars, one at a time with 1/2-inch headspace. Wipe rims, attach lids and place in canner rack.

Process 35 minutes for pints and 40 minutes for quarts (if processing both pints and quarts together, use the longer processing time). 

Remove from canner to a towel-lined surface and let cool 24 hours. Check seals, label & store for up to a year.

*Advertising Disclosure: Joni Mowery/fashioned4you is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Butternut Squash Risotto

3 tbsp.	unsalted butter	Add Hy-Vee unsalted butter
1	medium yellow onion, chopped	Add medium yellow onion, chopped
4 clove(s)	garlic, minced	Add garlic, minced
2 tsp.	fresh rosemary	Add Hy-Vee dried rosemary
2 tsp.	fresh thyme	Add Hy-Vee dried thyme
½ tsp.	ground sage	Add ground sage
	Kosher salt, to taste	Add Kosher salt, to taste
	ground black pepper, to taste	Add Hy-Vee ground black pepper, to taste
1 c.	Arborio rice, dry	Add Hy-Vee Select Arborio rice, dry
1 c.	butternut squash, cut into 1-inch cubes	Add butternut squash, cut into 1-inch cubes
1 c.	water	Add water
2 c.	vegetable stock	Add Hy-Vee vegetable stock
1	(5-oz.) pkg. shaved Parmesan cheese, divided	Add (5-oz.) pkg. shaved Parmesan cheese, divided
½ c.	English walnuts, toasted, divided	Add Hy-Vee English walnuts, toasted, divided
	Fresh basil leaves, for garnish Directions Step1 Set Instant Pot to the “Sauté” setting. Melt butter until sizzling; add onions, garlic, rosemary, thyme, sage, and season with salt and pepper. Cook until onions have softened, about 5 minutes. Step2 Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes. Step3 Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid. Step4 Measure ¼ cup shaved Parmesan, and set aside; stir in remaining Parmesan. Remove risotto from Instant Pot and divide evenly between 4 bowls. Serve each portion topped with 1 tablespoon Parmesan and 2 tablespoons toasted walnuts.

Instant Pot Kohlrabi and Carrot Mash

We have an abundance of kohlrabi and carrots in our CSA..this is a delicious recipe to use them up!!

Kohlrabi and carrot mash
2 kohlrabi peeled and chopped
1 bunch of carrots
2 C water or chicken stock (I used bone broth)
-manual high pressure in the Instant Pot for 15 minutes, QR-

Add 

2 t nutmeg
2 t butter
S&P to taste

Mash with a potato masher.

*Advertising Disclosure: Joni Mowery/fashioned4you is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Pretty Egg Scramble

I’m not an egg fan. In fact...I rather dislike them. But the chickens are laying like crazy and I need the protein. So I hide eggs in veggies...I just randomly threw stuff in this ‘omelette.’ It’s simply delicious!! I want to try freezing different variations for our cross-country road trip next month!

Pretty egg scramble

5 eggs
1/2 C Chopped Rainbow chard
1/4 C Chopped onions
3 T Creme Fraische
1/2 C salsa
1/4 C Swiss cheese
1/4 C chopped bacon
3 T fresh parsley
S&P to taste

Manual high pressure 15 minutes in the 3 qt IP using the flower bundlette pan.  I placed the pan on the trivet that came with the Instant Pot and also put the silicone steamer basket under the pan in to use the handles to easily remove the pan once it was done cooking.  QR.  Enjoy!!

*Advertising Disclosure: Joni Mowery/fashioned4you is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Whole Wheat Basil Whey Bread

After making Instant Pot yogurt (recipe can be found in a post from earlier this week) I use the whey strained from the yogurt to make this delicious crusty bread!

What you'll need:
2 cups of warm whey
1 packet of active dry yeast
1 T raw sugar
1 t garlic salt
3 cups whole wheat flour
2 T fresh basil, chopped
Butter
Parmesan cheese

In a large bowl, dissolve sugar into whey then add the salt and yeast.  Add the whole wheat flour.  Gently mix ingredients with wooden spoon until combined.  Flour will be wet and sticky.  Cover and let raise for about 2 hours, or until doubled.  Turn dough onto floured surface and kneed dough into a ball by turning sides under, adding flour, until dough is smooth and elastic.  Form into a ball.  Place in a preheated cast iron pan and bake for 20 minutes at 450 degrees.  Bread will be brown and crusty.  Knocking on the top of bread should sound hollow when done.  Brush with butter and sprinkle with Parmesan cheese if desired. 

 

*Advertising Disclosure: Joni Mowery/fashioned4you is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.