actually good short ribs

I don't even really like short ribs but this is one the best instant pot dishes I've made. Goes great with mashed potatoes. I will also try these flavors with another type of stew meat or roast.

1 teaspoon dried rosemary
1 teaspoon onion salt
½ teaspoon paprika
½ teaspoon ground pepper
½ teaspoon dried sage
2 lbs. beef short rib
2 tablespoons high temperature oil
1 onion, sliced
1 6oz can tomato paste
1 ½ cups water or broth
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon unsweetened cocoa powder
6 cloves garlic, whole or minced
1 tablespoon cornstarch & 1/4 cup water

Mix the first five ingredients (the spices) and rub on the outside of the beef short rib; set aside.

Set your instant pot to sauté and drizzle oil into instant pot. Using tongs, lower short ribs into Instant Pot and sear on all sides, about 8 minutes. Sear in batches if needed so that pieces aren't crowded.

Remove short ribs; set aside. Add sliced onion to the instant pot and sauté for a couple minutes using the heat left in the pan. 

Add tomato paste, water, balsamic, Dijon mustard, cocoa, and garlic to the Instant Pot and mix with a spoon until combined, scraping up the browned bits on the bottom of the pan.

Add short ribs. Place lid on Instant Pot and lock into place. Make sure your steam vent is turned to closed.

Turn the settings to "Pressure Cook High", and set the timer for 43 minutes. Once the 43 minutes are up, let the Instant Pot sit for 10 minutes. Carefully press the pressure release valve. Once all the pressure is released, unlock the lid.

Remove meat from Instant Pot. Combine cornstarch with 1/4 cup water and stir into sauce in Instant Pot until gravy is thickened.

Spoon sauce over each piece of beef short rib and serve warm.

Adapted from Gluten Free Palate

umami chicken goodness

 Maybe the best chicken dish I've ever made?

1.5 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks)
2 garlic cloves, finely grated
1 1/2" piece ginger, peeled, finely grated
1/4 cup soy sauce
1 Tbsp. mustard powder
1 Tbsp. unsalted butter, melted, slightly cooled
1/2 Tbsp. unseasoned rice vinegar
2 plum or other medium tomatoes, chopped or half a can of diced tomatoes
1/2 to 1 pint cherry or Sun Gold tomatoes|
Thinly sliced scallions and/or cilantro leaves with tender stems and steamed rice

Trim any excess skin and fat from skin-on, bone-in chicken pieces and place in a baking dish.

Whisk garlic cloves, ginger, soy sauce, mustard powder, butter, and unseasoned rice vinegar in a small bowl to combine. Pour marinade over chicken pieces and use your hands to work marinade into every nook and cranny, including underneath the skin. Turn chicken pieces skin side down and let sit at room temperature for 20 minutes.

Preheat oven to 425°. Turn chicken pieces skin side up and tuck plum or canned diced tomatoes and cherry tomatoes between and under chicken pieces with a few on top as well. Roast chicken until skin is golden brown and meat is tender and tomatoes are soft and juicy with some bursting open, 35–40 minutes.

Transfer chicken and tomatoes to a platter and spoon some juices over. Top with thinly sliced scallions and/or cilantro leaves with tender stems. Serve with steamed rice.

Adapted from Bon Appetit

pork banh mi

Quite possible the best thing I've ever made. Easy and delicious.

Hot Chili Mayo:

2/3 cup mayonnaise
1/4 vidalia onion, finely chopped
1 tablespoon chili garlic sauce

Meatballs:

1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
1 tablespoon fish sauce
1 tablespoon garlic chili sauce
1 tablespoon sugar
2 teaspoons cornstarch
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt

Sandwiches:

2 coarsely grated carrots
2 tablespoons unseasoned rice vinegar
2 tablespoons sugar
1 teaspoon coarse kosher salt

1 tablespoon Asian sesame oil

4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)

Hot Chili Mayo:

Stir all ingredients in small bowl. Season with salt.

Meatballs:

Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. 

Sandwiches:

Toss first 4 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Heat sesame oil in a cast iron skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Drain pickled carrots; place in bottom halves. Fill each with 1/4 of meatballs. Press on baguette tops.

Adapted from Epicurious.com

any sausage kale soup

This works with literally any sausage but the smokier it is the better it turns out. Homemade chicken broth also does wonders.

1 tablespoon olive oil 

4-5 sausage links

1 sweet onion

2 tablespoons tomato paste

3-4 sweet potatoes

4 cups chicken broth

1 glug of red wine

1 bunch of kale

Heat oil in Dutch oven. Slice sausage into bite sized pieces and add to oil in the pan (or crumble sausage into oil if uncooked). Cook until browned.

Chop onions and add to the sausage. Cook until softened. Add tomato paste and cook until color deepens about 1 to 2 minutes.

Chop sweet potatoes into bite sized pieces. Add to the pan and cook for a minute or 2.

Add chicken broth and red wine and bring to a boil.

Add kale, cover pan and turn heat to low.

Once kale has wilted, stir into broth, cover and cook over medium-low heat until sweet potato has softened.

Let cool and serve.