Jambalaya, Mac & Cheese, Jambalaya, Short Rib Ragu and Pork Ribs - all delicious and definitely all quick.
Rice Cooker Jambalaya
1 pound andouille sausage, (any fully cooked sausage would be great) kind - cut lengthwise and then into 1/4 inch half circles
1 pound raw shrimp, peeled and de-veined (31/40's are perfect)
2 cups cooked chicken, shredded into bite sized pieces
1 1/2 cups uncooked rice
4 cups chicken broth
One -7 oz can diced green chilies
1-2 tablespoons Creole seasoning
Parsley to stir in at the end
Put everything into the pot, stir well, close and lock and turn to sealing position
Select rice setting / high pressure) and set the timer to 8 minutes
When the time is up, quick release, remove the cover, and the pot will switch to the keep warm setting
Stir in parsley and serve
10 Minute (Truffle) Mac & Cheese
1 pound uncooked pasta, could literally be any pasta – I went old school with elbow
4 cups chicken broth or stock (no one really knows the difference anyway)
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup heavy cream
1 cup grated parmesan
1 cup grated smoked gouda
1 cup shredded white cheddar
2 teaspoons truffle oil, optional
1-2 teaspoons kosher salt
More stuff you can add: diced green chilis or jalapenos, cooked crispy bacon, chunks of blue cheese, etc
Put the pasta, broth and garlic & onion powders into your Instant Pot
Lock, turn to sealing position, select high pressure and cook 4 minutes, then quick release the steam (you might want to put a towel over the steam cuz pasta water vapor can be messy)
Add the cream (start with ¾ and add more if you want it creamier), the cheeses, truffle oil if using and salt to taste
Stir super well until beautifully mixed – and if you’re adding anything else, this is the time
That’s all folks – time to eat
Pork Ribs
1 cup any kind of beer
1 cup any kind of bbq sauce, divided
1 tablespoon liquid smoke
2-3 tablespoons yellow mustard
1 rack pork ribs, baby backs, St. Louis, up to you
¼ cup BBQ seasoning, recipe here
Put beer, bbq sauce and liquid smoke in the instant pot, then set in the metal trivet
Brush mustard on both sides of ribs, then season with rub
Bend into a circle shape, and set on top of the trivet – bone side facing out
Lock, turn to sealing position, select high pressure and cook 25 minutes
Set broiler to high
Release steam naturally 10 min
Remove ribs, place on a baking sheet, and brush remaining sauce on top
Put approximately 4-5 inches under broiler coils, and broil a few minutes, until they start getting browned and crispy – watch carefully though cuz it can happen fast
Remove, eat, and fall in love
Too Good Short Rib Ragu
3 pounds bone-in short ribs, look for ones with lots of meat – I know this seems obvious, but if you don’t really scope them out you might be disappointed
Kosher salt & pepper
1 tablespoon oil
½ cup each diced carrot, celery and yellow onion
3 large cloves garlic, minced
¼ cup tomato paste
½ - ¾ cup red wine (and I don’t care what anyone says, even a less expensive one will be perfect)
One 28 oz can chopped San Marzano style tomatoes
1 tablespoon beef stock paste or a beef bouillon cube
1/4 teaspoon crushed red pepper
1 tablespoon dried oregano
Good pinch Kosher salt & pepper
Turn instant pot on to the sauté setting
Season the ribs with salt & pepper, add oil to the pot, and when hot sear the ribs in batches until brown on all sides – remove & set aside
Add the carrot, onion, celery and garlic - sauté until softened 3-4 minutes
Add tomato paste, mix well and let cook a few minutes, then stir in wine, scraping along the bottom as you go to release anything stuck on – 2 minutes
Then in go the tomatoes, the beef stock or cube, the red pepper, the oregano and salt/pepper
Stir well to combine then put back in the ribs
Lock, turn to sealing position, select high pressure and cook 45 minutes
When it’s done, let the steam release naturally
Remove the short ribs, turn pot to saute, and let the liquid simmer to thicken
Shred, the beef and return to the pot when it’s thickened, 5-7 minutes
Check salt & pepper, adding if necessary and serve, on pasta, on polenta, on almost anything – maybe adding some parmesan to garnish
Orange Chicken
2 tablespoon oil
2 ½ pounds boneless/skinless chicken breasts or thighs, cut into bite sized pieces
cut into cubes
1 tablespoon each grated fresh ginger & garlic
½ cup ketchup sauce
2 tablespoon brown sugar
Zest of 1 large orange and,
Enough fresh orange juice to make about a cup (prob from 2 large oranges)
1 teaspoon sesame oil
2 tablespoon soy sauce
1-2 tablespoons sriracha
1 tablespoon rice vinegar
2 tablespoons cornstarch
2 tablespoons water
Green onion and sesame seeds for garnish
Put oil in pot, set to sauté and when just smoking add the chicken in batches
Cook, stirring often until lightly browned, then remove and repeat with the rest
When it’s all done, put all the chicken back in add garlic and ginger – stir about a minute
Then add ketchup, brown sugar, orange zest & juice, sesame oil, soy sauce, sriracha and rice vinegar
Stir well to mix, the lock, turn to sealing position, select high pressure and cook 5 minutes - then quick release the steam
Remove lid, set to sauté, mix cornstarch with water and add to pot – mix in
Let it bubble away until thickened to where you want it
Serve in rice or noodles with green onion and sesame seeds to garnish