I don’t use my InstantPot as often as I should. I break it out once a week or two, usually for chicken stock from my leftover bones. I’ve had it for a couple of years now, kind of buying it just to see what all the fuss was about – but being pleasantly surprised by the power it wielded. The saute function has quite a  bit of gumption, and you can get a pretty decent sear on a hunk of meat.

Searing your proteins in the same pan you cook your dish in yields a TON of flavor, that goes right back into whatever it is you’re making. In this case it made for one of the most incredible pan sauces I’ve had in my life. That’s another nice perk too – you can thicken your sauce right in the same pan as well. Who doesn’t love one less dish to wash?

I’d pinned this method for a cheap, lean cut of beef in the Instant Pot a couple of years ago. Scoffing at the idea that a rare roast could be attained in a pressure cooker! It got buried in my pins, and hadn’t given it a thought until I came across a nice sirloin roast marked down at my grocery store last week. For $9 I figured I could take a gamble…

Made it at lunchtime one day, thinking I could just slice it and use it for roast beef sandwiches for lunches. It ended up turning out so good we ate it for dinner, popping it in the oven for a few minutes to reheat. Everyone loved it. And it really couldn’t be any easier or more foolproof.

A quick sear on all sides. A few additions of onions, garlic, and spices. Beef broth. Then cook under pressure for 3 minutes, and let the pressure release naturally for 30 minutes. I then added some red wine to the pan drippings, along with a little cornstarch to thicken. Served it over the thinly sliced beef along with some roasted reds and asparagus. One of the best meals we’ve had in a long time! It was honestly just as good as prime rib, for about one quarter of the price and time involved in preparing it.

I used a 3 pound roast, and it was the perfect hair scant of medium-rare. If you want your roast more well done, or it’s larger – you can continue cooking by recovering and keeping InstantPot on warm for more time. If you don’t have a meat thermometer, get one. They’re cheap and are worth their weight in gold when it comes to worrying about the doneness of things.

Italian Sausage Soup

Much of the East Coast is getting bogged down with rain today. And, I’m feeling it. I made and photographed this recipe a couple of weeks ago – and meant to share it last week. However, I lost a very close friend last week kind of suddenly. I say “I” – but I really mean our whole community – as everyone is mourning the loss of our dear Laura. I haven’t really felt like doing much of anything the past few days, besides moping around the house, with the occasional uncontrollable sobbing. I’m getting there. Grief just sucks, ya’ll.

Needless to say, a couple of rainy days to stay in my pajamas is just what the doctor ordered. Figured I could at least take a few minutes to share this recent recipe find with you guys! And, what better meal is there to enjoy on days like this, than a warm bowl of filling soup?

I came across this recipe in the Loaves & Fishes cookbook by Anna Pump, another favorite which was lurking in the “lost pile”. All of her cookbooks are phenomenal. She was a close friend of our Majesty The Queen (Ina Garten) and collaborated at Barefoot Contessa in the Hamptons with Ina for years, as well as running her own successful shop and bed & breakfast. She too passed rather suddenly back in 2015, and I will always treasure the books and recipes she left behind. But, I digress… As I’d mentioned, I made this substantial soup a couple of weeks ago now – and haven’t been able to stop thinking about it since!

It came together really quickly, with simple ingredients that are easy to find – or you may even have on hand already. It was also really quick to cook too. Most soups take ALL DAY to have a really deep flavor. But the addition of two kinds of sausage, both ground and link, really pack a punch in that department – yielding a soup that tastes like its simmered for hours, in less than one.

I served it along side some warm crusty rolls and a simple fresh green salad to round out the meal. Everyone really enjoyed it, and it will definitely be one I make again soon! Might try adding cannellini beans the next go-round.

Source: The Loaves and Fishes Cookbook – Anna Pump

Hey y’all! It was a whirlwind summer spending most of our time out on the boat, which led into a whirlwind fall with school starting, and soccer, and Scouts. We certainly made the most of it, but now that the weather has finally turned to fallish behavior, I’m excited to be in the kitchen more often.

I’ve had this one hanging around in draft posts for months now. Figured I should take the opportunity to share this recipe from over the summer that we really enjoyed, before I delve into the heavier cold weather stuff…

I’ve long been a fan of things prepared in a foil packet, we’ll make them quite a bit when out on the boat or camping. They’re easy, tasty, and offer an easy cleanup – a trifecta of awesomeness when it comes to diining in the open outdoors. But this one. This one really takes it to a whole new level on the flavor front, guys.

Composed of ingredients that are plentiful here in my neck of the woods, but also readily available elsewhere – tender littleneck clams, shrimp, sweet corn on the cob, baby red potatoes, smoked sausage, and a few lemon slices. Sealed up in a piece of aluminum foil and tossed on a hot grill, the juices that are released as the items cook are sealed in, creating a perfectly prepared packet.

A pretty heavy clambake, with minimal effort and time.

Instant Pot Macaroni & Cheese

Pressure cookers are definitely the hot “it” appliance right now. I’ve had an old stainless model for years, that I use for canning – but at 16 quarts too big to use for general use in my kitchen. So this fall I hopped on the old bandwagon and purchased an 8-quart Instant Pot, and haven’t looked back since!

I’m hesitant about unitaskers in my kitchen, and I was skeptical how much I’d actually use the thing on a regular basis. Turned out I was pleasantly surprised, using it at least two times a week in my kitchen. To be able to make a quick chicken or vegetable stock in under an hour blows my mind.

Not to mention other tasks like potatoes cooked to perfection in a few minutes, dried beans that taste they’ve been simmering all day long in an hour, or this easy macaroni and cheese – which goes from pot to table in two shakes of a lamb’s tail (just a little over 10 minutes).

You could take it to the next level by pouring the finished mac into a baking dish and topping with more cheese (or breadcrumbs, if that’s your thing) and popping into the oven for a few minutes to melt. But, we usually don’t get that far. I’ve also been known to throw in a cup of diced ham and a chopped head of broccoli to bulk it up and make it a one-dish meal that everyone always loves.

Do you have an electric pressure cooker? What are some of your favorite recipes to make in it? Share in comments!