Milk Street Instant Pot Recipe Booklet Christopher Kimball’s MILK STREET COOKING SCHOOL MILK STREET INSTANT POT Table of Contents PERSIAN BEEF, HERB AND KIDNEY BEAN STEW 3 GEORGIAN-STYLE CHICKEN STEW 5 WITH TOMATOES AND HERBS EGGPLANT, TOMATO AND CHICKPEA TAGINE 6 AGRODOLCE PORK LOIN WITH GRAPES, 7 PARSLEY & HAZELNUTS HOISIN-GLAZED BABY BACK RIBS 8 PASTA WITH CHERRY TOMATO SAUCE & FRESH SAGE 10 TWO-CHEESE PASTA WITH CAULIFLOWER 11 PERUVIAN-STYLE ARROZ CON POLLO 12 CHICKEN BIRYANI 13 JOLLOF RICE WITH SHRIMP 14 CANNELLINI BEANS WITH TOMATOES, BASIL & PARM 15 SIMPLE WHITE BEANS WITH SAGE 17 • WHITE BEAN SALAD WITH AVOCADO & FRESH HERBS • WHITE BEAN DIP WITH ROASTED RED PEPPERS • WHITE BEANS WITH CHERRY TOMATOES AND DILL CHICKPEAS COOKED WITH GARLIC AND BAY 21 • CHICKPEA AND PITA SALAD WITH YOGURT AND MINT • CHICKPEAS & CUCUMBERS WITH CHUTNEY VINAIGRETTE • MASHED CHICKPEAS WITH SCALLIONS & LEMON SPICED SWEET POTATOES WITH CASHEWS & CILANTRO 25 STEAMED WHOLE CAULIFLOWER 26 • MISO AND HONEY • MUSTARD, PARSLEY AND FETA • HARISSA AND MINT MASHED YUKON GOLD POTATOES 30 • CABBAGE, CARAWAY AND DILL • FONTINA, ASIAGO AND BLACK PEPPER • CELERY ROOT WITH TARRAGON 2 Christopher Kimball’s MILK STREET COOKING SCHOOL MILK STREET INSTANT POT Persian Beef, Herb and Kidney Bean Stew Active time: 20 minutes Start to finish: 1¼ hours [includes 10 minutes to come up to pressure] Servings: 4 INGREDIENTS 1 bunch cilantro leaves and tender stems (4 cups lightly packed) ½ bunch flat-leaf parsley leaves and tender stems (2 cups lightly packed) 1 bunch scallions, sliced, white and green parts reserved separately This classic Persian stew, called 4 tablespoons extra-virgin olive oil ghormeh sabzi, often is regarded as Iran's national dish. Dried limes and 2 tablespoons grated lime zest, plus ¼ cup lime juice, an assortment of fresh herbs that plus lime wedges to serve are fried give the sauce a unique 2 teaspoons ground turmeric flavor and an unusual deep-green 2½ to 3 pounds boneless beef chuck roast, trimmed and hue. In our simplified version, cut into 1½- to 2-inch chunks we streamlined the method and used easier-to-source ingredients, Kosher salt and ground black pepper including opting for canned beans. Two 14½-ounce cans kidney beans or small red beans, If you prefer, use an equal amount drained but not rinsed, liquid reserved of boneless lamb shoulder in place INSTRUCTIONS of the beef. Serve with plenty In a food processor, combine the cilantro, parsley and scallion greens. Pulse until of steamed basmati rice and a finely chopped, about 10 pulses. Set aside. cucumber-tomato salad. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat Don't discard the bean liquid until shimmering. Add the scallion whites and cook, stirring, until golden brown, when draining the cans. Using it 3 to 5 minutes. Stir in half the chopped herbs and cook, stirring, until wilted instead of water or broth adds both and the color is no longer vibrant green, about 2 minutes. Add the lime zest and body and depth of flavor. If you juice, turmeric, beef, 1 teaspoon salt and ½ cup of the reserved bean liquid. Stir, accidentally throw it out, substitute loosening any bits stuck to the bottom of the pot, then distribute in an even layer. an equal amount of chicken broth or vegetable broth, or even water, Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select though the stew will have a thinner Pressure Cook or Manual; make sure the pressure level is set to High. Set the consistency. cooking time for 25 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Stir in the beans and remaining chopped herbs, then taste and season with salt and pepper. Serve with lime wedges. 3 Christopher Kimball’s MILK STREET COOKING SCHOOL MILK STREET INSTANT POT Persian Beef, Herb and Kidney Bean Stew Continued INSTRUCTIONS To Slow-Cook: Follow the recipe through adding lime zest and juice, turmeric, beef, salt and bean liquid to the Instant Pot, increasing the bean liquid to 1 cup. Select More/High Sauté,bring the mixture to a boil, then stir and redistribute in an even layer. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High.Set the cooking time for 7 to 8 hours; the stew is done when a skewer inserted into a piece of beef meets no resistance. Press Cancel, then carefully open the pot. Continue with the recipe to add the beans and fresh herbs. FINISH: Stir in the beans and remaining chopped herbs, then taste and season with salt and pepper. Serve with lime wedges. 4 Christopher Kimball’s MILK STREET COOKING SCHOOL MILK STREET INSTANT POT Georgian-Style Chicken Stew with Tomatoes and Herbs Active time: 30 minutes Fast start to finish: 1¼ hours [includes 12 mins to come up to pressure] Slow start to finish: 4½ to 5½ hours Servings: 4 INGREDIENTS 2 tablespoons extra-virgin olive oil 8 medium garlic cloves, chopped This flavorful braised chicken 1 medium yellow onion, chopped is based on the Georgian dish 1½ teaspoons fennel seeds chakhokbili, an aromatic stew that combines garlic, fresh tomatoes and Kosher salt and ground black pepper a spice blend called khmeli-suneli, 1 pint grape or cherry tomatoes, halved which includes blue fenugreek ½ cup dry white wine and coriander. We approximated 2 teaspoons dry mustard the flavor of blue fenugreek by pairing dry ground mustard with 1½ teaspoons ground coriander fennel seeds. Though not a flawless 2 pounds boneless, skinless chicken thighs, trimmed imitation, the stew still tastes full ½ cup lightly packed fresh cilantro, chopped and rich. To keep the herb flavors fresh and bright, we add the cilantro ½ cup lightly packed fresh dill, chopped and dill at the end, after cooking INSTRUCTIONS is complete. To be efficient, prep START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil the herbs while the chicken cooks. and garlic, then cook, stirring, until golden brown, about 4 minutes. Add the Serve the stew with rice, mashed onion, fennel seeds and 2 teaspoons salt. Cook, stirring often, until the onion potatoes or hunks of crusty bread. begins to soften, another 4 minutes. Stir in the tomatoes, wine, mustard and coriander, then bring to a simmer. Cook, stirring occasionally, until the liquid Don't let the garlic brown too much. has thickened and the tomatoes begin to stick to the bottom, about 8 minutes. Caramelization adds deep, nutty Nestle the chicken in an even layer, slightly overlapping the pieces, if needed. flavor, but overcooked garlic will give the dish harsh, bitter notes. FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. When the garlic is golden brown, Select Pressure Cook or Manual; make sure the pressure level is set to High. Set add the onion and fennel seeds to the cooking time for 8 minutes. When pressure cooking is complete, allow the help cool the pot, then stir often pressure to reduce naturally for 15 minutes, then release any remaining steam by until the wine and tomatoes are moving the pressure valve to Venting. Press Cancel, then carefully open the pot. added. SLOW: Select More/High Sauté and bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 4 to 5 hours; the mixture is done when a skewer inserted into the chicken meets no resistance. Press Cancel, then carefully open the pot. FINISH: Stir in the cilantro and dill, then taste and season with salt and pepper. 5 Christopher Kimball’s MILK STREET COOKING SCHOOL MILK STREET INSTANT POT Eggplant, Tomato & Chickpea Tagine Active time: 25 minutes Fast start to finish: 45 minutes [includes 15 minutes to come up to pressure] Slow start to finish: 5½ to 6½ hours Servings: 4 to 6 INGREDIENTS ¼ cup extra-virgin olive oil, plus more to serve 4 medium garlic cloves, roughly chopped 1 medium yellow onion, roughly chopped A tagine is a North African stew 2 pints grape or cherry tomatoes, halved cooked in a shallow, conical clay pot 4 teaspoons finely grated fresh ginger that goes by the same name. This 1½ teaspoons ground cumin chunky vegetable dish is warmly spiced like a tagine and features 1 teaspoon sweet paprika the common North African pairing ¼ teaspoon ground cinnamon of sweet and tart flavors. For extra Kosher salt and ground black pepper depth and a touch of spiciness, swirl in a spoonful of harissa into the 2 pounds eggplant, trimmed and cut into 1-inch chunks tagine just before serving or offer 15½-ounce can chickpeas, rinsed and drained some at the table for spooning on 1 tablespoon lemon juice, plus lemon wedges to serve to taste. Serve with crusty bread, 1 cup lightly packed fresh cilantro, finely chopped warmed flatbread or couscous to soak up the delicious sauce. INSTRUCTIONS START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and Don't shortcut the prep by leaving garlic, then cook, stirring often, until golden brown, about 4 minutes. Add the onion, the tomatoes whole. Slicing 2 tomatoes, ginger, cumin, paprika, cinnamon, 2½ teaspoons salt and 1 teaspoon pints of grape tomatoes may take a pepper. Cook, stirring occasionally, until the tomatoes begin to release some of some time, but this step helps the their juices, 2 to 4 minutes.