Moroccan Chickpeas + Kale

Ingredients

3 tablespoons olive oil
2 Spanish onions, chopped
1 fennel bulb, diced (save the fronds for garnish)
1 large jalapeño pepper, seeded if desired, chopped
4 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
2 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon ground turmeric
1 teaspoon sweet paprika
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons tomato paste
1 pound dried chickpeas
1 bunch fresh kale, stems discarded, leaves torn into bite-size pieces, about 5 cups
2/3 cup diced dried apricots
2 tablespoons chopped preserved lemon, or more to taste
1/2 cup chopped fresh cilantro, plus more for garnish

Directions

1. Using the sauté function, heat the oil in the pressure cooker. Add the onions, fennel, and jalapeño and sauté until soft, about 10 minutes. Add the garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper, and cayenne and sauté until they release their fragrance, about 2 minutes. Add the tomato paste and sauté for another minute, until darkened but not burned. (If the tomato paste turns too dark too quickly, turn off the heat.)

2. Add the chickpeas and 5 1/2 cups of water. Cover, and cook on high pressure for 50 minutes; then let the pressure release naturally. If the chickpeas aren’t cooked through, cook on high pressure for 5 minutes, then manually release the pressure.

3. Stir in the kale, apricots, and preserved lemon. Using the sauté function, simmer until the kale is wilted, about 5 minutes. Stir in cilantro. Season with more salt if desired, and serve garnished with more cilantro and reserved fennel fronds.

From Dinner in an Instant via Splendid Table

Instant pot risotto recipes

I haven't made either of these yet, but looking forward to trying risotto in the Instant Pot.

Wild Mushroom, Pea and Pancetta Risotto

Ingredients

2 tablespoons extra-virgin olive oil
4 ounces pancetta or bacon, diced
8 ounces wild or exotic mushrooms, such as maitake, chanterelles, oyster mushrooms, or black trumpets, chopped
2 garlic cloves, thinly sliced
About 3½ to 3¾ cups chicken stock, preferably homemade
1½ cups Arborio rice
1¾ teaspoons kosher salt
¼ cup dry white wine
½ cup fresh or frozen peas, thawed if frozen
Chopped fresh chives or parsley, for serving
Freshly grated Parmesan cheese, for serving (optional)

Instructions

1. Using the sauté function, heat 1 tablespoon of the oil in the pressure cooker. Add the pancetta and cook until golden and crisp, 7 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate.
2. Add the mushrooms to the pot and sauté until they’ve released their liquid and are just browned, about 7 minutes. Stir in the garlic and cook until fragrant, 1 minute. Using a slotted spoon, transfer the mushrooms and garlic to a 4-cup measuring cup, and then add enough stock to make 4 cups.
3. Heat the remaining 1 tablespoon oil in the pressure cooker, stir in the rice and salt, and cook until the rice is lightly toasted, 3 to 5 minutes. Stir in the wine and cook until it has evaporated, about 1 minute. Stir in the mushroom stock mixture and half of the cooked pancetta. Cover and cook on high pressure for 6 minutes.
4. Release the pressure manually. Then stir in the peas and continue stirring until the risotto is creamy and the peas are cooked, about 2 minutes. Taste, adjust the seasonings if necessary, and sprinkle with the reserved crispy pancetta, chives, and Parmesan before serving.

From Dinner in an Instant via Blythe's Blog

Saffron Risotto

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, diced
1 garlic clove, grated on a Microplane or minced
1½ cups Arborio rice
1½ teaspoons kosher salt
Large pinch of saffron threads
¼ cup dry white wine
4 cups chicken stock or vegetable broth, preferably homemade (page 114)
¼ cup freshly grated Parmesan cheese

Instructions

1. Using the sauté function, heat the oil and 1 tablespoon of the butter in the pressure cooker. Stir in the onion and cook until it is soft, about 5 minutes. Stir in the garlic, cook for 30 seconds, and then stir in the rice and salt. Cook, stirring frequently, until the rice is starting to brown, about 5 minutes.

2. Grind the saffron with a mortar and pestle and add it to the pot. Then pour the wine into the mortar to rinse out any clinging saffron, and pour that into the pot as well. Stir until the wine has been absorbed, about 1 minute.

3. Stir in the stock, cover, and cook on high pressure for 6 minutes; then release the pressure manually. Stir in the Parmesan and continue stirring until the rice has absorbed the rest of the liquid and the risotto is creamy, 1 to 3 minutes. Taste, adjust the seasonings if necessary, and serve.

From Dinner in an Instant via WNYC.

Instant Pot Coq au Vin Rosé

From Melissa Clark's Dinner in an Instant, an easy coq au vin recipe for the instant pot.

Ingredients

• 3-4 pounds chicken legs (drumsticks and thighs)
• 2 1/4 teaspoons Kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 1/2 cups dry rosé wine
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• Extra-virgin olive oil, as needed
• 5 ounces of pancetta or bacon, diced into 1/4-inch pieces
• 3 large shallots, diced
• 1 large carrot, diced
• 8 ounces cremini or white button mushrooms, halved if large, sliced (about 4 cups)
• 2 garlic cloves, grated on a Microplane or minced
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon brandy
• 1 tablespoon unsalted butter
• 8 ounces pearl onions (I buy the already peeled, frozen ones and thaw before using)
• Pinch of sugar
• Chopped fresh parsley, for serving

Instructions

1. Season the chicken with 2 teaspoons of salt and pepper.  In a large bowl, combine the chicken, wine, bay leaf, and thyme. Cover and let sit while you prepare the pancetta.
2. Using the sauté function, drizzle a little oil in the pressure cooker and spread the pancetta in an even layer. Cook, stirring often, until the meat is golden and crispty, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate (leave the rendered fat in the pot).
3. Next, remove the chicken legs from the wine, reserving the marinade, and pat them dry. Add the chicken to the pot in a single layer (do this in batches if necessary) and cook until well browned, about 5 minutes per side, adding more oil to the pot if needed.  You can also brown the meat on the stovetop in a large sauté pan. Transfer the chicken to a plate as they brown.
4. Add the shallots, carrot, half the mushrooms and 1/4 teaspoon salt to the pot and cook, stirring often, until the vegetables are lightly browned, about 5 minutes.
5. Stir in the garlic and cook for 1 minute. Then stir in the flour and cook for another minute. Add the brandy and the reserved marinade, bring to a boil, until the liquid has reduced by half (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam on the surface.
6. Add the chicken, and juices, and half the pre-cooked pancetta.
7. Cover and cook on high pressure for 13 minutes.  Then release the pressure manually.
8. Meanwhile, melt the butter and 2 tablespoons olive oil in a skillet over medium high heat. Add the pearl onions, sugar, and salt, to taste. Cover the skillet, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
9. Uncover and push the onions to the side. Add the remaining mushrooms and raise the heat to medium high. Cook, uncovered, stirring the mushrooms frequently and gently tossing the onons occasionally, until everything is browned, 5-8 minutes.
10. When the chicken is done, use a slotted spoon to transfer to a plate and set aside. Using the sauté function, simmer the liquid in the pressure cooker until the sauce thickens to the desired texture, 8 to 10 minutes.  Taste and add salt and pepper if needed.
11. To serve, return the chicken to the pressure cooker to reheat in the sauce, adding the pearl onions, mushrooms, and remaining pancetta. Baste with the wine sauce, sprinkle with parsley, and serve.

via Growing up Cali