I'ma guess it's P&N related.
Thusly, your job is to cook it two more times. First, cook it on high pressure for 8 minutes & see how that turns out. Second batch, bring it to high pressure, and as soon as it goes from ON to the countdown timer, turn it off, press Manual, switch it to Low Pressure, and set the timer to 8 minutes. Because the pot is already pressurized, it will start the timer right away, but will lower the temperature & pressure automatically. Certain delicate foods do better at lower pressure. She did not specify, but my guess is that method #2 is how it would translate out to from the manual stovetop pressure cooker method. However, kale can also be kind of a tough, chewy food to eat, so straight-up high pressure may be the ticket too. Guess you're gonna have to eat it twice more!
Yes, her instructions are confusing. The recipe should have been written like this, for clarity:
Instant Pot: Braised Kale & Carrots
What choo need:
1 tablespoon of ghee or fat of choice
1 medium onion, thinly sliced
3 medium carrots, cut into ½" slices
5 cloves of garlic, peeled and roughly chopped
10 ounces of kale, roughly chopped (including stems)
½ cup chicken broth
Kosher salt
Freshly ground pepper
Aged balsamic vinegar
¼ teaspoon red pepper flakes (optional)
Destructions:
1. On the IP, press Saute, set to Normal, and wait until it says Hot (that means it's preheated)
2. Add ghee into the pot & let it melt
3. Add in chopped carrots & sliced onion & saute until softened
4. Add in garlic & stir for 30 seconds
5. Turn off saute mode
6. Add kale & make sure you don't exceed the Max line
7. Pour chicken broth over kale & sprinkle in the salt & pepper
8a. Press the Manual button & set to 8 minutes, or
8b. Press the Manual button, let it pressurize, turn it off, hit Manual again, switch to Low Pressure, and set the Timer to 8 minutes. Since it's already pressurized, it will start the countdown right away
9. Do a QR (or NR), take the lid off, and stir everything
10. Add in a splash of balsamic (to your taste) & optionally some red pepper flakes if you like a bit of kick. Stir again & serve.
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I don't -think- I need a third ....? :hmm: Don't twist my arm.
1) buy now - think later but 3 might be excessive
2) Kaido is our resident kitchen gadget expert guru of all knowledge.
1) I'm a huge fan of meal prep. Having two IP's is a god send. I agree three would be a littttle bit excessive. The variety of food I can make in such little time is GREAT. Basically meat in one, veggies/rice/potatoes in other. Freeze them in three compartment containers and I'm good to go for at least two weeks. Allows me to easily watch my macros this way.
2) Fact.
1) buy now - think later but 3 might be excessive
1) buy now - think later but 3 might be excessive
2) Kaido is our resident kitchen gadget expert guru of all knowledge.
anyone here have a good recipe for a good marinara sauce? got a bunch of homegrown plum tomatoes and garlic
Here is my recipe for 3 batches, you need an immersion blender for this. NO I do not peel and seed tomatoes. it made 7 quarts, last year I made 17 quarts. For a small batch cut it by 3rds. it is so easy Basically fill the pot with the cut tomatoes and approx 1/3 of the ingredients listed I live in Mexico, caldo pove is a powdered chicken stock made by Knorr. Spaghetti Seasoning I get at Sams here in Mexico. Besides the spices it has dried onions, garlic and chili flakes in it. use your favorite blend. You can skip simmering it on the stove this was just so I could get a huge batch with equal flavor. I would put the tomato paste in after I cooked and blended. It is pretty juicy so I would reduce it further either on the stove or on sautee. but then you really have to watch it as sautee gets to hot. Slow cook maybe but still lots of condensation from the lid. Dang I wish the IP had a simmer with out lid .
Ingredients:
7-8 Kilos or 17-18 pounds ripe tomatoes, ends cut off an cut in quarters.
8-10 large cloves of garlic, smashed
2 large dices onion
1 tablespoon salt, or caldo povo
1 heaping Tablespoon sugar
1/2 cup, spaghetti seasoning
2-3 small can tomato paste
1/2 cup Parmesan cheese.
Big sprig of basil
2 med sprigs of rosemary.
Directions:
It takes 3 batches of the tomatoes in the instant pot. Slice ends off tomatoes and cut in quarters. Put 1/3 in Instantpot almost to fill line. with 1/2 of Garlic and onion. Close lid and set on Manual for 5 minutes. After about 10 minutes do a slow release. Pick through with tong a pull out any skin you see.. Or leave it. ( I leave them) Blend well with immersible blender. Pour into a big stock pot and add the salt, spaghetti seasoning, chopped basil and whole rosemary sprigs. Put on stove and simmer adding 2 more batches of tomatoes from the instant pot. The last batch of tomatoes is just tomatoes. Simmer sauce after adding all three batches. Heat your water and prepare canning jars and lids while sauce simmers.
Add 1/4 teaspoon citric acid to each jar, pour hot sauce into hot jars with a funnel. cover jars with 1-2 inches water in canner and bring to a boil. Boil 35 minutes. rest on towel on counte check to make sure lids are sealed after 24 hours.
Number Of Servings:
7 quarts.