insta pot cheese cake

 This from Donna Hanley on the website


did it! A crustless, sugar free cheesecake. Basically I took everything I could out of everyone else's recipes. 16 oz cream cheese, 1/2 cup baking stevia powder (Walmart great value), 1 tsp flour, 3 small/medium eggs (2 large would work) 1 tsp vanilla. 35 min manual 6" greased pan, no cover, 10 NPR. Notes: don't need the flour, it was in a recipe that had more liquid so this didn't need it, ca...n also probably reduce time 5 minutes. This came out dense and dry, the way I personally like it. Tomorrow I'm running to Costco for a bag of organic blueberries for topping. Approximate calories in one eighth is 165. Its missing perhaps a tad of richness, not sure, its been ages since I've had cheesecake, but its probably due to not having the real sugar. But for me it's

filipino food article with great ideas

http://www.epicurious.com/expert-advice/4-things-to-learn-from-filipino-cooking-article?mbid=social_facebook


http://www.ncbi.nlm.nih.gov/books/NBK234688/

In his book SALT Kurlansky writes about garum and the evolution of this sort of fish sauce into the modern soy sauce. 


Here is chicken adobo in the pressure cooker

http://www.spoonstix.com/how-to-cook-chicken-adobo-with-a-pressure-cooker/

And with marination
http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html

However, paprika and oregano might be something to add
Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.

Ah... Here is the distinction.  It is different in Latino countries.  Noted too that turmeric is used.
http://latinfood.about.com/od/glossarypronunciation/g/what-is-adobo.htm

NO CARB BREAD

http://tiphero.com/no-carb-cloud-bread/

PRESSURE COOKING BUTTONS

I’ll start with the buttons I use the most.

• Sauté function – use the Sauté button to sauté in the pressure cooking pot with the lid off. You can also press Sauté and the Adjust button once (more) for browning. Press Sauté and the Adjust button twice (less) to simmer.
• Keep Warm/Cancel Button – Use this button to cancel a function or turn off your pressure cooker. You can use the Adjust button to reduce or increase the keep warm temperature from 145° (normal) to 133° (less) and 167° (more).
• Manual button is an all purpose button. Use the manual button if a recipe says to pressure cook on high pressure for a specific number of minutes. Use the “+” and “-” buttons to increase or decrease the cooking time.
  

Not all electric pressure cookers are multi-cookers like the Instant Pot Duo and Smart. My recipes are written so they can be made in any electric pressure cooker, so I rarely use the pre-set buttons.



If you prefer to use the pre-set buttons instead of the manual button, here’s a concise description of what the pressure cooking buttons/ functions do:

• Soup – high pressure 30 minute cook time. Press soup and the Adjust button once (more) to cook for 40 minutes. Press soup and the Adjust button twice (less) to cook for 20.
• Meat/Stew – high pressure 35 minute cook time. Adjusted to more – 45 minute cook time; adjusted to less  – 20 minute cook time.
• Bean/Chili – high pressure 30 minute cook time. Adjusted to more – 40 minute cook time; adjusted to less – 25 minute cook time.
• Poultry – high pressure 15 minute cook time. Adjusted to more – 30 minute cook time; adjusted to less – 5 minute cook time.
• Rice – cooks on low pressure and is the only fully automatic program. It’s for cooking white rices and will adjust the cooking time depending on the amount of water and rice in the cooking pot. (I prefer to cook rice for a shorter time on high pressure.)
• Multi-grain – high pressure 40 minute cook time. Adjusted to less – 20 minutes cook time. Adjusted to more – 45 minutes warm water soaking time and 60 minutes pressure cooking time.
• Porridge – high pressure 20 minute cook time. Adjusted to more – 30 minute cook time; adjusted to less 15 – a minute cook time.
• Steam – high pressure 10 minute cook time. Adjusted to more – 15 minute cook time; adjusted to less – 3 minute cook time. Use this function with a rack or steamer basket because it heats at full power continuously and you don’t want food in direct contact with the bottom of the pressure cooking pot.
  

You can also adjust the cook time using pre-set buttons and the “+” and “-” buttons. You can also use the Pressure button to adjust the pre-sets to low pressure.

Saag

Instant Pot Saag

Author: Ashley Thomas

 

Ingredients

• 1 pound spinach, rinsed
• 1 pound mustard leaves, rinsed
• 2 tablespoons ghee (plus extra for serving)
• 2 medium onions, diced
• 2-inch knob ginger, minced
• 4 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon cayenne
• ½ teaspoon black pepper
• Pinch of kasoori methi (dried fenugreek leaves)

Instructions

1. Press the "saute" button on the Instant Pot, then melt the ghee.
2. Once the ghee melts, add the onion, ginger, garlic and spices to the pan and stir-fry for 2-3 minutes. Then add the spinach, stirring until it wilts and there's enough room to add the mustard greens.
3. Press the "keep warm/cancel" button, then put on the lid and press the "poultry" button and let this pressure cook for 15 minutes.
4. Once the Instant Pot releases the pressure, add the contents to blender, blend to desired consistency, then pour it back into the Instant Pot on the "keep warm" setting until ready to serve.
5. Serve with a spoonful of ghee on top.

Notes

I think this tastes even better the next day, once the flavors have had time to marry.

Also, if you are making this using 2 pounds of spinach then I suggest adding a little potato starch at the end to thicken it up. Pour some of the blended saag into a bowl, add potato starch and mix until the starch dissolves. Then add this to the rest of the saag and mix well..

pressure cooker split pea soup with kale and sweet potato

Yellow Split-Pea Soup with Sweet Potatoes and Kale

You may cook this soup either in a pressure cooker or in a regular pot. You will need to have a pressure cooker that has at least a 7-quart capacity; for smaller cookers, cut the recipe in half or in thirds. Also, if you’re using a jiggle-top pressure cooker, add one teaspoon of oil to prevent foaming.

Ingredients

• 2 medium onions, chopped
• 1 1/2 teaspoons whole cumin
• 1 teaspoon black mustard seeds
• 2 teaspoons ginger paste or 1 tablespoon finely minced fresh ginger
• 2 teaspoons finely minced garlic
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 8 cups water
• 3 cups dried yellow split peas, picked over and rinsed
• 1-2 tablespoons mild curry powder (to taste)
• Salt to taste (optional)
• 1 bunch kale

Instructions

1. Heat a large pressure cooker or pot and sauté the onions for about 5 minutes. (I do this in a dry pot and add water by the tablespoon if needed to prevent sticking. Adding a pinch of baking soda will make the onions cooker more quickly.) When they are becoming translucent, stir in the cumin and mustard seeds and cook for another minute. Add the ginger and garlic, and cook for one more minute. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and 1 tablespoon curry powder. Stir well.
2. If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes (10 minutes for electric pressure cooker); then remove from the heat and allow the pressure to come down naturally.
3. If you’re cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don’t stick to the bottom of the pan, and add water if necessary.
4. While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely. When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat (or the warm setting of an electric PC) for 10 minutes.

Preparation time: 10 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 8

Nutrition Facts

Makes about 8 servings. Per serving (without salt): 309 Calories (kcal); 2g Total Fat; (4% calories from fat); 20g Protein; 57g Carbohydrate; 0mg Cholesterol; 28mg Sodium; 21g Fiber

chana dal in pressure cooker

http://www.mamtaskitchen.com/recipe_display.php?id=10380

https://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker_vegetarian.php#Pulses


http://www.beanslentils.com/preparelentils.htm


My first batch I used way too much water and I cooked it ten minutes which is way too long.  Try water to just cover the dal and cook just six minutes.  Release manually.
 

Sweet Potato as crust

http://simmerandboil.cookinglight.com/2015/12/27/sweet-potato-quiche-crust/