Broccoli and cheddar - acquired. The actual cooking will have to wait until Friday because a good friend will be in the area tomorrow, and we can only meet for a couple of hours… so restaurant dinner it is 
I made two different dishes in the IP using bone-in pork butt roasts on sale for 89 cents a pound. Both were great, especially the carnitas (you finish them by browning quickly over high heat in a cast iron skillet). This is a fatty cut that I normally use only for pulled pork, which I smoke on the grill for hours with indirect heat. The thing that is amazing about the IP is that you get the same almost complete rendering of the fat throughout the meat–not just on the exterior–that you do with the other method, and the meat can then be shredded and the fat removed from the sauce. It must be the pressure that does it. The meat is flavorful, not fatty, yet not dry, and the cut is cheap. And the whole thing takes under and hour and a half. What more could you ask for?
Made the broccoli cheddar soup! Mr. wrinkled his nose at first, but licked his plate clean.
I used quite a lot of broccoli when I made it - but it broke down nicely and helped to make it a nicely (but not too much) thick soup. I always top mine with red pepper flakes - so good!
I too did not need to purée! Utilized half a Costco bag of broccoli. The soup was yummy.
Going to try this one tonight…perfect for this frigid snowy day!
https://cooking.nytimes.com/recipes/1018856-pressure-cooker-chicken-and-dumplings
Chicken and dumplings are one of my favorite meals
So far I’ve only made a few things in the instant pot. They’ve turned out pretty decent, however, nothing has been fantastic yet. I’m still hoping for fantastic, as I’m not good about pulling things out of the freezer to eat unless they’re really tasty.
@abasket that link was behind a paywall. Any chance you could post the recipe or give a different link?
https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
My D made this and raved about it. I made something similar but didn’t have all the chili’s so used Hatch enchilada sauce. I’m not a big pork eater but it was delicious.
I made posole in my instant pot yesterday…and it was fantastic!
Alrighty - sorry about that - I forget that I have a subscription to NYT Cooking!
First I’ll put the recipe listed - then I’ll share what I did differently:
Pressure Cooker Chicken and Dumplings
INGREDIENTS
FOR THE CHICKEN
3 ½ pounds bone-in chicken pieces, preferably dark meat
1 ½ teaspoons kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
2 carrots, diced
2 celery stalks, diced
1 Spanish onion, diced
1 turnip, peeled and diced
4 garlic cloves, smashed
¼ cup all-purpose flour
1 quart chicken stock, preferably homemade
Chopped fresh parsley or celery leaves, for serving
FOR THE DUMPLINGS
1 ½ cups all-purpose flour
½ cup fine cornmeal
¼ cup minced fresh chive (optional)
2 teaspoons baking powder
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons butter, melted
¾ cup whole milk
PREPARATION
In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually.
Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.
Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
Test the dumplings by cutting into one and making sure it’s cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.
So, it was very good! It is a little more time intensive that my typical choice for an Instant Pot recipe. Not difficult just a couple more steps.
Things I did differently. I didn’t have turnip so I cubed a few baby potatoes.
I totally did not see the step with the flour. So no flour in mine. Guess what? Didn’t miss it! The potato seemed to thicken the broth a little.
I just used canned chicken broth - and added a little Better Than Bouillion to the broth. I also did not use a quart - more like 2-3 cups.
I’m not someone who has eaten a lot of “dumplings” so I don’t know how they generally are texture wise. These were a little heavier than a biscuit - obviously more moist.
Also I used boneless breasts - it’s what I had and what I prefer.
I would make it again!
I’m trying to use my IP more and have had great success with these two. First is a copycat recipe (sort of) for Starbucks sous vide egg bites:
https://www.platingsandpairings.com/instant-pot-sous-vide-egg-bites-starbucks-copycat/
I’ve made one batch with bacon and gruyere and another with sausage and red peppers. Both were delicious and a hit with the entire family. You pretty much can customize however you wish. You will need some sort of mold for these (can buy on amazon) but I think you can also make them in small mason jars too.
The second recipe was a Tuscan Chicken Stew that was really good and I’ll definitely make again:
https://sweetpeasandsaffron.com/instant-pot-tuscan-chicken-stew/
Alrighty, I’m making @my2sunz Tuscan Chicken Stew today, that’s my goal.
High hopes for this one!
I’ve been doing the Whole30 food plan and this is a great turkey chili recipe for the Instant Pot. I didn’t miss the beans and was surprised that the ground turkey was just as good as ground round.
Looks good @Bromfield2 ! I see it calls for “whole 30 approved” crushed tomatoes - can you tell me (not a whole 30 knowledgable person) what that would mean? Is it a matter of salt or no salt?? Sugar or no sugar? Or something else?
^^^^Just means no sugar in the crushed tomatoes!
That turkey chili looks fantastic, however, I use chili as a way to eat beans. I wonder if I could add beans to the recipe without messing it up.
I just made the Tuscan Chicken stew in post #952, and it has a fantastic flavor. I did it without salt, and I think the key to the delicious taste is the balsamic vinegar and spices. I think with that combination, most anything you put in that pot would be wonderful. Really good.
Almost 40% off on the Instant Pot today - deal of the day at Amazon.
https://www.amazon.com/dp/B01NBKTPTS/ref=cm_sw_r_oth_api_i_aqUuCbS56SBFY
Did some shredded BBQ chicken for sandwiches. Boneless chicken breasts, bottled BBQ sauce and a little water to ensure no burn notice. Set it for Poultry and then let natural release 10-15 minutes. Remove chicken and shred. While I was shredding it set the pot to sauté and let the sauce thicken. Then tossed chicken back in to coat and served. Was great!